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University of Alberta Alumni presents an ‘Educated Palate’

Education is one of the most important goals our team brings to the WineCollective experience. In exploring unheard of grape varieties and unfamiliar wine regions, we support our members’ wine journey. WineCollective strives to build our member’s confidence so that they can easily conquer any liquor store or wine menu.

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In June we were fortunate to bring a small dose of the WineCollective experience to the University of Alberta Alumni Association. We hosted a wine tasting, an ‘Educated Palate’.

With the help of Crush Imports, Redback Wine Imports, South by Southwest Wine Imports, Cellar Stock Importers and Plaid Cap Imports, we presented 14 Canadian wines to roughly 70 U of A alumni. From table to table, past graduates were eager to learn about each of the wineries, regions and of course, wines!

If you don’t already know, each tasting card that is included with every bottle of wine in your monthly wine shipments is created by the WineCollective team. Upon testing and tasting the wines with wine importers and representatives, such as those named above, our wine director, Amber, vigorously writes fully loaded tasting notes, highlighting the eyes, nose, and mouth characters as seen on the cards. Reviews are also created through research and at times, interviews with winemakers or ambassadors.

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The Educated Palate event was an excellent opportunity for alumni to be engaged in conversations about the wine. Comparing their own tasting notes with others’, ours and the wine reps’, gave a first hand WineCollective experience. After discovering what about the wine tickled their tongue, participants were able to order more of their favourites online.

We snuck in our exclusive Schug Estate Chardonnay and Pinot Noir. While made in Sonoma Coast, the wine was an excellent reference point for tasters, as they were able to compare Okanagan, Niagara and California Pinot Noir and Chardonnay. For those unfamiliar with varieties and regions, it was a huge stepping stone into learning about how differences in climate and soil can affect a grape’s character in the final wine. So yes, U of A alumni, not all Chardonnay tastes the same!

All of the wines poured at the Educated Palate are now available in the online store with member pricing! Though you won’t receive a physical tasting card, you can find all of our reviews and tasting notes on each of the wines online.

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TH Wines Viognier $26.99

Stratus Kabang! Riesling $17.99

Cassini Chardonnay $26.99

Cassini Merlot $26.99

Burning Kiln Horse & Boat Riesling $18.89

Burning Kiln Pinot Noir $26.49

Bartier Bros. Semillon $22

Bartier Bros. Illegal Curve $22

Clos du Soleil Rose $21

Lake Breeze Meritage $25.49

Fielding Gewurztraminer $19.49

Fielding Cabernet Franc $24

Fielding Pinot Gris $19.49

Fielding Red Conception $23.99

A reminder for alumni, you can still receive $5 off your initial shipment of a WineCollective subscription! Use the coupon code ALUMNI2015 to take advantage of this special opportunity.

P.S. Want to educate your friends, family or colleagues? Contact us today to set up your own WineCollective hosted tasting party.


Celebrating Malbec World Day!

Today is the day where all wine lovers gather around to discuss the beauty and complexities of Malbec! That’s right, this grape has a day of its own, April 17th, and while you may not be scribbling down tasting notes and gazing into it’s core for the correct hue, we hope that you are enjoying a glass or two. Perhaps with some smoky delicious BQQ?

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Malbec is first known as only one of six grapes allowed to be blended in a Bordeaux. The varietal, originally known by its French name, Côt, is said to have been first discovered in northern Burgundy according to French ampelographer and viticulturalist, Pierre Galet.

Thin-skinned, Malbec requires more sunlight and heat than Cabernet Sauvignon or Merlot to mature. The grape ripens mid-season and creates a very inky or purple intense wine. Big in plummy fruit flavours and generous tannins, Malbec has much to offer as either a single varietal wine, or as a component to a blend.

Though traditionally associated with French varietals, Malbec has become increasingly popular in Argentina. Since it’s introduction into the South American country in the 19th century by French agronomist, Miguel Pouget, Malbec has rose to become the most widely planted red grape variety in Argentina. Today there are 76,603 acres of Malbec vineyards in Argentina while France has only 13,097.

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Malbec spreads across Argentina and is planted extensively in every region. From the Andes Mountains to Salta and Patagonia, one could say the grape has given Argentina a place in the wine industry.

The most popular of Argentina’s Malbec comes from Mendoza’s high altitude regions such as Luján de Cuyo and the Uco Valley. At the foothills of the Andes Mountains these vineyards, as we have mentioned many times before in WineCollective reviews, are elevated at 2,800 to 5,000  feet above sea level giving Malbec grapes the sun exposure that they require.

Malbec Flavours and Characteristics

Fruit: Black cherry, plum, raspberry, blackberry, blueberry

Earth: Herbs, spice, floral, mineral, tobacco, black pepper, green stem

Other: Cocoa, coffee, leather, mocha, gravel

Malbec is ideal with Argentinian dishes, or Brazilian barbecue. Think grilled red meats with a smoky kick, or even some Friday night pizza.

In celebration of Malbec Day, we invite you to use the coupon code LOVEMALBEC for $10 off your online store purchase of any Malbec wines! Before you head over, here are some single varietal wines you may find, but don’t forget to check out the blends too!

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2012 Andeluna 1300 – A recent WineCollective favourite!

Uco Valley, Mendoza

Fruit steps up to the plate on the palate! We still find the red apples, but there is an appearance of cranberry and red cherry too. The acidity is a welcome surprise, it takes a few moments before your cheeks start to salivate. The wine is tense and sharp across the palate with a medium + body. The tannins feel like fine sandpaper and the finish lingers briefly with a bit of the earthy notes from the nose and cocoa dust.

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2009 Tercos Malbec

Mendoza

Fairly light in the mouth for a Malbec, the tannins never dominate the palate allowing those riper fruits, spice and herb to show through with a subtle cocoa powder component before finishing on a mild, bitter herb note. Overall, a lighter style for Malbec, but a great intro to the grape or a perfect summer sipper when its too hot for a heavier bottle.

Find these wines and more on the WineCollective store and we hope you enjoy celebrating Malbec Day along with us! Cheers!

 

P.S. Mother’s Day is right around the corner. Gift her wine with our special Mother’s Day package, now available!


Is wine spoiled after being frozen?

Our second WineCollective myth busters video asking the question: is wine spoiled after being frozen? David and Larissa taste and investigate!

Leaving wine overnight in a car is just one way wine can freeze during cold Canadian winters, though if the wine is brought back to room temperature and the cork remains in tact, it may still be drinkable. Watch and find out what we discovered after taking this myth to the test!


Green beer or bubbles?

When given the choice of green beer or green Champagne, the WineCollective team will always reach for bubbles – even on Saint Patrick’s Day! While the Irish may be more famous for their beer intake over wine production, we think crafting flavourful green bubbly cocktails is a much better route than indulging in food colouring.

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Liqueurs like Midori and Crème de Menthe create a vibrant green colour that does not diminish when mixed with bubbly wines. So, for wine lovers looking to celebrate on March 17th with their Irish friends, here’s some delicious bubbly cocktails that won’t leave you feeling left out, should you choose to pass on green beer.

We’ve recommended both a sparkling wine and Champagne to use in these cocktails, both of which are available in the online store, and at Highfield by WineCollective.

Undurraga-Brut

Sparkling Wine: Undurraga Brut

WineCollective member price: $15.50

Chardonnay and Pinot Noir. Orange blossoms, apricots, peaches and green pear aromas and flavours with vigorous yet delicate bubbles. Textured and weighty, this sparkling has all of the components necessary to stand out in a cocktail.

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Champagne: Liebart-Regnier Brut

Member price: $46.80

Pinot Noir, Pinot Meunier and Chardonnay. Citrus and pink grapefruit with apples and pears. Soft bubbles and a touch of minerality make this a complex and finessed Brut Champagne.

Midori Mimosa

Skip the OJ, Midori is a sweet melon liqueur that works as a mixer for this mimosa cocktail. Use the recommended dry sparkling or Champagnes, or similar styled bubbles, as the liqueur is sweet enough to lift the character of the wine.

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Pour 1 oz. of Midori into a Champagne flute and mix in 1/3 oz. sweet and sour bitters. Then, add 4 oz. of either Champagne or sparkling wine!

Minty Citrus Irishman

Ireland is not only known for its green lush meadows, but also its orchards and of course, WHISKY! This cocktail celebrates Ireland while of course, adding in some bubbly flair. Fruity, minty and green!

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Pour the wine into a flute glass about half way. Add 1 oz crème de menthe, 1 oz citrus or pear liqueur and 1 oz Irish Whisky (we recommend Writer’s Tears).

 

If you try a yummy green drink next Tuesday, be sure to send us a picture on Twitter, Instagram, or Facebook. We love to see what our members are sipping on!

For the next week, March 10th – March 17th, members will receive 15% off all products mentioned in this blog including the Undurraga Brut, Liebart-Regnier Brut, and Writer’s Tears Irish Whisky at Highfield by WineCollective.

Even more, all Irish products will also be 15% off including Jameson Irish Whisky, Baileys and Guinness beer!

Happy Saint Patrick’s Day! Sláinte!


Champagne Chair Contest

Each year, Design Within Reach launches a Champagne Chair Design contest. Using only the foil, cage, cork and label of two bottles, winners have managed to create spectacular furniture designs that we wish came in human, and not doll sized form. Below are this year’s winners, 3rd, 2nd and 1st place respectively.

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You may have already assumed that these designs are not the easiest to create. In fact, participants are able to use whatever tools they can get their hands on including drills, X Acto and Jewellery knives.

As we can not believe we have never found this contest before, we have decided to launch our very own Champagne Chair Design Contest for WineCollective members! We hope that from recent Champagne and Sparkling WineCollective features, members have some corks and cages still laying around.

Using the materials from two bottles, and which ever tools you would like, we are challenging you to create a chair that you would love to sit in yourself! To participate, simple leave a photo of the chair, as well as a comment on how you built it, materials used, etc, in the comment section below, or, on our Facebook page.

The winner will receive a very special Champagne and Sparkling package, custom created to suit their tastes!

We are very excited to see what you all come up with! For questions, please reach out to us, or leave a comment below.

Happy Champagne Friday!


Can you open wine with a pen?

The first video of a new WineCollective series, where we will be debunking wine myths, as well as showing off some nifty tricks. Our first question: Can you open wine with a pen?

The wine we’ve selected is Cameron Hughes, Lot 464 2012 Old Vine Zinfandel. Sneak peak, you may find this wine in an upcoming package!

We would love to hear from you! Share with us some wine questions myths that you would like solved.


Your WineCollective Dropstop

This year, in WineCollective Holiday Packages, we included a custom dropstop to assist you in serving all of the delicious wines you receive. In case you pulled the gift out from your shipment and sarcastically whispered, “thanks for the sticker,” we bring to you a step by step guide on using this small, yet handy tool.

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Step 1. Whether the bottle is capped with a cork or screw top, open it up!

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Step 2. Remove the dropstop from its packaging and roll it into a funnel.

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Step 3. Stick the funnel shaped dropstop into the mouth of the bottle.

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Step 4. Pour away! No need to twist the bottle at the end of the pour.

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Step 5. Check out the bottle, and notice no drops down the label.

Step 6. Drink and enjoy!

Don’t be mistaken, your dropstop is reusable! Simply wash with mild soap and warm water and you’re ready to pour again!

You can find the WineCollective dropstop in store too for only $2.90 for club members!

We look forward to sharing with you details on all of the additional gifts added to WineCollective holiday packages. Stay tuned for an upcoming blog on Vines Magazine. Members gifted three months of wine or more, receive a complimentary year subscription to the publication, beginning in March!


What do you know about VERMOUTH?

Chances are that you are not very familiar with vermouth (neither were we). Most people think of vermouth as something that is added to a Martini, or what old ladies sip on after dinner. However, we recently found out that there is so much more to know about vermouth. Once you have learned why it is essential to every bar, you will have a new appreciation for the apéritif!

At a fun gathering hosted at Milk Tiger Lounge, we learned the basics to help us understand vermouth. Not only is vermouth enjoyable on it’s own and as part of a cocktail, there are many different styles and flavours to try. There is sure to be a vermouth for everyone!

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The Basics

Vermouth is an apéritif, meaning that it is intended to be drank prior to a meal. The word ‘apéritif’ derives from latin, ‘to open up.’ An apéritif should ‘open’ your palate, inducing your appetite and preparing you for the meal ahead.

Vermouth falls under 2 categories, a fortified spirit and an aromatized spirit. A fortified spirit has alcohol added to the base, rather than going through fermentation (converting the natural sugars to alcohol and Co2). An aromatized wine or spirit has the addition of botanical to the base, increasing the taste and phenols. Juniper, coriander, cinnamon are all examples of botanical that can be added.

Vermouth is a vermouth because it contains wormwood. There are other spirits that are fortified and aromatized, but they do not contain wormwood. In order to be called vermouth, one of the botanical added must be wormwood. The word “vermouth” actually comes from the German word for wormwood.

Vermouth can contain many different botanical, creating a recipe that is distinct and representative of a producer’s style and preferences. Some producers will let you know what is in their vermouth, others keep it a secret.

Vermouth comes in 3 styles: dry, blanc, and red/sweet. Dry vermouth is always white in colour, contains less sugar and is ideal for mixing. Red vermouth is also called sweet or Italian vermouth. Blanc vermouth is similar in sweetness to the red vermouths, but has no caramel colour added.

Vermouth has it’s history in the Alpine regions of Switzerland, Germany, Italy and France. Turin, Italy and Chambray, France are the only regions that have a designate for vermouth. Today vermouth is produced around the world.

Vermouth is great on it’s own, served on the rocks, or as component in a cocktail. Some of the more well-known cocktails are the Negroni, Martini and Manhattan.

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Thanks to Nathan at Milk Tiger Lounge for hosting this educational evening. We look forward to stocking the shelves at Highfield by WineCollective with some great new vermouths!


Wine cocktails to match your Thanksgiving feast!

Now, before we start stuffing our bellies this Thanksgiving weekend, we wanted to provide some delicious cocktail ideas as a pre-dinner treat or as a pairing for famous fall desserts. These yummy sips are all prepared with our favourite red, white and bubbling wines for the holiday – all of which have been previously featured in WineCollective packages.

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Cherry Bubbles

Mix one spoon of cherry jam with 1/3 oz. lemon juice, 1/3 oz. vodka and 3 oz. Mauricio Lorca Fantasia.

The Extra Brut sparkling is made from Chenin Blanc and Chardonnay. Mixed together with jammy cherry flavours the cocktail will match with toasted dried fruit crackers topped with baked Brie cheese.

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Berry Sauvignon

Crush three chopped strawberries in one Tbs of lemon juice and a touch of agave nectar. Then, add 1 oz. of Gin and 3 oz. of Stags’ Leap Sauvignon Blanc.

Full bodied with flavours of orchard fruits, the Stags’ Leap Sauv Blanc is an ideal wine for any Thanksgiving feast. This cocktail will hold well from appetizers to dessert.

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Super Sangria

Mix equal parts hot water and sugar until dissolved. Muddle 4 cherries in a cocktail shaker and add ice. Then, pour in sugar mixture, 1.5 oz. Emeritus Hallburg Ranch Pinot Noir, 1 oz. bourbon. Top with lemon slice.

Pinot Noir is the go-to for Thanksgiving. After enjoying your meal with this premium Pinot, use the remainder for delicious Sangria with leftovers!

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Red Martini

Simple and delicious. Mix together 1 oz. of Smashberry Red, well chilled to 10 degrees Celsius and 2 oz. of vodka.

The Smashberry Red proved to be a WineCollective favourite. If you still have your bottle, we suggest chilling it for this fresh cocktail, or, pairing it alongside your Turkey or ham.

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Of course, we recommend pairing any of these wines – in a simple wine in glass fashion – with your Thanksgiving meal. Sparkling or Champagne, Pinot Noir, Grenache, Sauvignon Blanc and Chardonnay are all great companions to turkey or ham and can really compliment cranberry sauce, and side dishes.

Calgary members can visit Highfield by WineCollective this Saturday, for a special Thanksgiving wine tasting. We’ll be pouring some of the favourites listed above, and available to recommend the best wines for your meal this weekend.

Highfield Holiday Hours

Friday Oct 10: 10am-7pm

Saturday Oct 11: 11am-4pm

Sunday Oct 12 & Monday Oct 13: Closed

Mention this blog in store, and get an additional 5% off your order! 


Celebrating Grenache Day with WineCollective

Not every varietal has it’s own day. In fact, Grenache is in a league with several grapes that are celebrated internationally each year. Malbec World Day was initiated by Wines of Argentina to bolster the grapes’ presence. Most recently, International Cabernet Sauvignon Day, took place on August 30th.

#GrenacheDay has been presented by the International Grenache Association for the past 5 years. These special days give producers and the wine industry a chance to shine a spotlight on a particular varietal. We don’t mind taking part in the festivities and toasting with Chardonnay on May 23rd or Merlot on November 7th, even though every day should be a wine day!

While we enjoy any excuse to talk about and drink great wine, we especially love Grenache! Why? Grenache is fitting all year round, it is incredibly food friendly and it plays nice with other wines when blended. Grenache can also fit into all budgets. We find many affordable and fun Grenache, and of course, we splurge on great Chateauneuf du Pape.

What wine should you be pouring today in celebration of Grenache Day? Here are some of our recent favourites, all are available for WineCollective members online and at Highfield by WineCollective in Calgary. Not a member? Use the coupon code “GRENACHEDAY2014” to receive $15 off your first delivery!

Australia

The Peacock’s Tail is a wine produced by Ben Riggs, at his home in Southern Australia. Peackock’s Tail is 85% Shiraz and a 15% splash of Grenache. Sister’s Run is a blend of Grenache, Shiraz and Mataro from Barossa. We think this wine is uniquely distinct, with stewed plums, blackberries and blueberries with a complex herbal tea and spice mix on the mid-palate – like walking through a flowering vegetable garden. Pair either with grill marks and a jazzed-up BBQ sauce with a marmalade base.

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California  

Tuck Beckstoffer’s Melée was inspired by a trip to the south of France where Tuck recognized the quality of Grenache. Grapes are harvested from two cool climate Grenache vineyards in Mendocino and the Central Coast. We paired the elegant flavours of herb d’ Provence and dried meats with lamb shanks served with carmalized onion on parsnip puree.

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Spain

Priorat is an exciting wine region in Catalonia, northeast Spain. Red wines from Priorat are based on Grenache, and can contain different quantities of Carinena, Syrah and other French varietals like Cab Sauv. In the 2010 Martinet Bru we noted the fruits and florals of the purple plums and flowers with sage from the nose follow through and retain their freshness with added blackberry licorice. The finish is supple with hints of vanilla bean, mocha and minerality.

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France

A blend of Syrah, Merlot, and Grenache, Jean Orliac Loup dans la Bergerie is located 24 km north of Montpellier, situated below the peaks of Montagne de l’Hortus and Pic St Loup. The winery resides in one of the most exciting and captivating areas in the Languedoc! The 2010 Olivier Ravoire Châteauneuf-du-Pape is a blend with a base of Grenache, and an undisclosed percentage of Mourvedre. This is Olivier Ravoire’s 4th vintage under his own label. Already the critics are heralding his solo efforts, the Olivier Ravoire Gigondas 2011 was ranked #15 on Wine Spectator’s 2013 ‘Top 100 Wines.’ Olivier’s success is not a coincidence, his father is well-established under Ravoire et Fils, where Olivier has acquired his traditional style. 

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You can find all of these delicious Grenache wines online at WineCollective.ca, or at our new store front location in Calgary, located at 22 1259 Highfield Crescent S.E.

 

 


Cuts and Cabernet

We all know that Cabernet Sauvignon and red meat pair nicely together, a fairly safe bet when ordering at a restaurant or firing up the BBQ at home.  But did you know how dramatically your pairing can can be altered depending on the style of Cab Sauv and the cut of beef you select?

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How we analyze a wine is similar to how we can look at a cut of beef. There are many factors that determine the taste and quality of your meat. Not only can you choose between a sirloin and a filet, the breed of cow, where the animal was raised and what it is fed, are all determining factors in taste and quality. Visit the Artisan Beef Institute to view their beef tasting guide and for more neat info!

beef guide cab guide

We describe wine by using frames of reference and comparisons to share our experiences with others. We will describe a wine’s body by identifying the heft, broodiness, elegance, or suppleness. Flavour descriptors ranging from fruity, earthy, like summer in a glass, and pencil shaving, to toasted oats and Gramma’s brownies. It is our shared experiences of food, seasons, textures, colours that allow us to talk to each other about wine.

The same goes for beef! When we want to describe a steak, we can paint a picture with our sight, smell, and of course, taste. The texture of steak can compare to the body of a wine: juicy, melt in your mouth, chewy, fatty, etc. Now if we take what we know about analyzing wine and apply the same thought process to our steak, we can determine not only a good wine pairing, but a GREAT Cabernet and steak match.

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At an informative and engaging evening at Rouge in Calgary this past week, WineCollective was treated to a night exploring Canadian beef with Jackson Family Wines. The goal was to help promote the knowledge and understanding of how to best enjoy some of our most favourite things, beef and wine!

Rouge is a premier restaurant located in Inglewood, Calgary. With magnificent gardens, we recommend booking a table before the patio season comes to an end! Chef Paul Rogalski and Chef Michael Allemeier highlighted Canadian beef using different preparations and flavours,  paired with Jackson Family Wines.

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Smoked brisket sticky bun.

To better understand how to create a perfect pairing, we were served 3 different Cabernet Sauvignon and 3 different cuts of beef. We sampled each of the wines on its own and compared the differences.

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From left to right: Atalon, Stonestreet, Chateu Lassegue

Wine A Atalon Cabernet Sauvignon, Napa Valley: Dark ruby core that is fairly consistent in colour to the rim, with slight purple edges. The nose is fruit forward with blackberry, plums, black cherry and a light cedar spice. On the palate there is more red fruit, slightly tart with supple tannins and moderate acidity.

Wine B Stonestreet Monument, Alexander Valley: Deeper in colour, ruby-purple. Initial notes of new leather and tree sap, minerality followed by currant and cherry with an herbal spice. The palate showed chewier tannins than the first wine, and mouth-filling fruit and cocoa.

Wine C Chateau Lassegue, St Emilion: Garnet core with slight brick colouring around the edges. The fruit takes a back seat on the nose to  smoke, wet earth, mushroom and leather. The palate showed more earth and moss with black tea tannins and briar patch, choke cherries.

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From left to right: Grain fed, wet aged filet; Grain fed, wet aged ribeye; Grain fed dry aged ribeye.

Chefs prepared the three cuts of steak with no seasoning, cooked to medium rare on a propane grill (propane or cast iron will give you the most neutral influence on the meat). All cuts were grain fed, a wet aged filet and ribeye, as well as a dry aged ribeye. Wet aging is more common and imparts a more subtle flavour to the meat. While dry aged beef gives a more distinctive character to the meat.

After tasting the wine and steak separately, we were guided through a pairing of each wine with a taste of each steak. The differences between each combination were very apparent!

Wine A: The Atalon Cab was too soft for both the ribeye. The steaks’ fat overwhelmed the palate and diminished the fruits of the wine. Most notably, the wet aged ribeye left a greasy mouth feel that the wine could not cut through. Hands down, the best pairing was with the filet. The wine was not overwhelmed by the leaner filet, and even accentuated more fruit and minerality in the wine.

Wine B: The Stonestreet’s tannins were too aggressive for the filet, but were balanced by the wet aged ribeye. The structure and body of the the dry aged ribeye was an acceptable match, but the wine’s bold flavours over-powered the steak.

Wine C: The Chateau Lassegue could have been paired with any of the 3 steaks, but it best complimented the dry aged ribeye. Both the steak and the wine had similar flavour profiles of mushroom, forest, wood, and earth. The age of the wine gave more subtle fruit notes that in it’s youth would have been better matched with the wet aged ribeye or the filet

Stripping away the seasoning, rubs, marinades and sauces allows you to experience the structure, texture and flavours of the meat. There is no right or wrong, every palate is different, but treating your steak with the same attention you give to your wine will allow you an opportunity to maximize the enjoyment of your meal.

We thought this was a fun experiment, and encourage you to visit your butcher and see what pairings you discover. The Canadian Beef website has recipes, tips, and usefull info about understanding beef grades and terminology. Let us know what your favourite Cab and Canadian beef pairing is and why! If you would like some help selecting a wine for your favourite cut, drop us a line or visit us at Highfield by WineCollective, we would be delighted to help!

Join WineCollective today and receive $15 off your first shipment using the coupon code “CDNBEEF15”.  All of our featured wines come with tasting cards full of information and tasting notes, including food pairing suggestions!

 


Bows & Arrows Coffee Roasters

July’s CoffeeCollective feature comes to us from Victoria, B.C. In late 2011, Drew Johnson and his wife, Leesha Sabine set themselves up a new roastery in the Burnside neighbourhood where they could explore the world of roasting coffee. Formally a baker, Drew wanted to learn the art of coffee and expanded his knowledge from barista to head of his own roastery, Bows & Arrows.

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Today, Drew says he takes on every role at B&A. From janitor to green buyer, sales and even a milkman, being hands on is extremely important to the owner. Although the name Bows & Arrows came about from hitting shuffle on an iPod (an album name from the band “The Walkmen”) it still speaks true to the roastery’s attitude.

“We like the craft inference. The honed skill,” says Drew.

Not to mention, Bows & Arrows is quite a catchy title, and beyond the name comes great marketing. Both Drew and Leesha work on showcasing Bows & Arrows, and considering their packaging is a new CoffeeCollective favourite, we would argue that they are both quite skilled at branding and design.

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Bows & Arrows roastery also holds a bar café where 2 or three daily espresso options are available for tasters.

“It’s growing as the word gets out,” he says. “It’s still incredible to me that people will seek us out and visit. I mean, that was always the goal and intention. But it is still a pleasant surprise.”

For those of you in Victoria, you can find Bows & Arrows at 483 Garbally Road. However, for others across the country, B&A has a long list of retailers that you can purchase their coffee from.

The majority of beans roasted at B&A are sourced from farms in Central and South America, as well as East Africa. While they are not part of a coop, Drew says that they source beans by mostly returning to the same trusted importer year after year. This has not only built relationships with specific producers, but also given them some piece of mind.

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Drew Johnson (left). Photo by Deanna Ladret

“We want to develop the type of relationship where we are investing in the producers and collaborating to make not only their coffees better, and therefore, their incomes more predictable and stable, but also where we are learning the complexities facing each producer from where they are situated,” Drew wrote to us.

Some B&A beans are certified organic, while others are grown organically without certification. Drew however, does look for specific qualities when sourcing such as clean water and washing practices, ethical farm worker practices and investment for improvement. He suggests that all CoffeeCollective members really look into their roastery, their practices and how they conduct themselves.

The two roasts we selected for this month’s packages include the Ethiopia Worka and Hathaway Espresso.

Bows&ArrowsCoffee

Kochere, Etiopia is a coffee region next to the well-known coffee-growing region of Yirgacheffe in Southern Ethiopia. These particular beans are sourced from Worka Sakero, a grower’s association with 750 farmers each cultivating roughly 2 hectares. The Ethiopia Kochere Worka is a medium roast, filled with floral notes of cassis, kefir lime and honeysuckle.

With different beans sourced from Mexico, Ethiopia, Bolivia, the Hathaway Espresso brings together flavours of different lands and soils all into one cup. As a tribute to Tony Hathaway, B&A says this espresso blend is perfect on its own, or in milk-based drinks. Try the candied sweetness, stone fruit and Neapolitan ice-cream flavours of the coffee with a latte.

Check out Bows and Arrows Coffee Roasters today through their website and social media pages! If you enjoyed their roasts, you can find more not only across the country and on their site, but also on the CoffeeCollective store which is open to all members and non-members!