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Commonly mispronounced wine words

Posted on August 21, 2013June 1, 2017 by Wil Knoll

The world of wine is incredibly intimidating with countless varieties, distinctive regional qualities and terminology to suit each wine producing country. Regardless of your experience with wine, pronouncing a foreign word is never easy. No one wants to feel foolish for not having the ability to roll his or her R’s or for over exaggerating some fancy French term.

Once again, WineCollective has made it easy for you with a list of wine terms and how to pronounce them. Whether it be the variety, region or some poetic expression of soil (see terroir*) you will no longer have to point to a wine list and say, “Chateau de… That one, please.”

Wine Regions

Wines

Wine Terms

Pronunciation is key to impressing friends or hot date with wine knowledge. Your location or accent may leave a slight twist on some words but that only adds character. Remember, confidence is key. We encourage you to practice; after all, everyone at WineCollective still has a word or two they feel silly to say out loud. Look at the wine list before going to the restaurant; that way, you can repeat “al zass” the whole way there.

We dare you to try these ‘wines’!

Posted on August 14, 2013June 15, 2021 by Wil Knoll

Apparently, the world is running out of grapes. Or at least that is what some individuals around the world must be thinking as they create wines from the most bizarre ingredients.

While some of these wines (if we can call them that) actually sound delicious and drinkable, others are down right twisted and disturbing. I apologize in advance if some of the following information seriously grosses you out.

Coconut Wine

Known as Vino de Coco, coconut wine was founded by George and Tila Paraliza after returning to their homeland, the Philippines. George was hopeful in creating wine from the world’s most divine coconuts and putting the Philippines on the front page of the wine industry.

Entirely organic, Vino de Coco is made of the fresh sap from the flower of the coconut tree. First established in 2010, the Paralizas follow strict guidelines developed by the Philippine Coconut Authority in order to harvest the coconut sap for their winery. Several wines are produced at Vino de Coco including a Dry Red, Sweet Red and Sweet White.

Considering the nutritional value in coconut, Vino de Coco has many benefits. Today, the wine is making its way towards international distribution and is easily found throughout its homeland. George and his fans aim to make Vino de Coco the Philippine’s National Drink.

Tiger Bone Wine

Although the practice that has been illegal since 1993, China is now allowing Tiger Wine sales – in a very undercover sort of way. Obviously, this custom has huge protests against it as tigers are bred in captivity for the sole purpose of tiger products such as fur, teeth and apparently bones for wine.

In China it is believed that tiger bones have medicinal capabilities and are thus soaked in wine for long periods of time. The bones are removed before bottling and price is determined by the amount of time the bone remained in the wine.

Durian Wine

Singapore scientists have managed to turn the world stinkiest fruit into wine, how fortunate for us. Durian fruit has actually been banned from public locations in Singapore because of its smell, so why someone would want to put it in their mouth is beyond me.

The wine, created by student researchers at the National University of Singapore, has received mixed reviews. Some describe its texture as buttery and creamy, others say, “Your breath will smell as if you’d been French-kissing your dead grandmother.” Better yet, it apparently tastes like “onions garnished with a gym sock.”

Lucky enough, the low alcohol content of 6% is said to diminish the fruits nasty smell.

Honey Wine

Sounds fabulous after the last two, doesn’t it? Honey wine is actually very popular for Saint Patrick’s Day as it is a solid Irish tradition. Known as Mead, the wine is fermented honey that can be made into various styles, such as dry and sweet wines. Producers also bring in fruits, herbs and spices to mix in even more delicious. They are even built to cellar.

Honey wines are produced around the world from some pretty decent sized wineries (for example: Oliver Winery) that own bee colonies instead of vineyards. None of us at WineCollective have yet to give it a shot, but it most definitively sounds yummy. We would love to hear if some Irish folk out there have tried it!

Feces Wine

An ostensibly medicinal “wine” in Korea called Ttongsul, is made by pouring Shochu into animal or (the most popular) human feces until it ferments. While it may not be the easiest drink to find, Ttongsul is still available in traditional restaurants and favoured among locals.

People have played some nasty tricks on others in order to get them to drink Ttongsul, without knowing of its contents. Reviews were surprisingly positive until after the experiment, when honesty played a part.

Granted, this is a traditional practice so our opinions will be kept inside WineCollective headquarters. Mainly this serves as a warning should you choose to travel to Korea at any point.

WineCollective has a 100% grape wine only policy that we just implemented (right this second) upon learning about some of these other creations. While we would love to try Vino de Coco or Mead, we can guarantee we won’t be giving the others a try, nor forcing you to do so. If you’re brave enough and ever have the experience of TRULY expanding your palate, we would love to hear about it.

Welcome to Wine – expand your palate!

Posted on July 26, 2013 by Wil Knoll

It is very typical for vino lovers to get stuck on a type of wine. Fans of red wine stick to it similar to those who prefer white wine. Regardless of the time of year or food they’re about to eat the habit usually results not only in choosing between red or white but also a specific variety.

While it is more than fine to have a favourite, whether that is the king of wines Cabernet Sauvignon or the party-favourite Moscato, it is also valuable in your tasting experiences to expand your palate. Trying different varieties cannot only help you to appreciate other flavours and complexities unique to each grape but also further help you to understand why your preferred wine is a Pinot.

There are more than 5,000 grape varieties around the world. Tasting every single one would be quite impossible as you would have to be extremely dedicated and we would have to suggest help for your alcoholism. Instead, WineCollective has complied a list of some under the radar wines that we enjoy or would love the chance to enjoy some day soon.

1. Assyrtiko

Originating on the beautiful island Santorini, Greece, Assyrtiko is a white skinned grape with lime aromas. The crisp taste goes hand in hand with any Greek dish, fresh grilled seafood or Asian inspired cuisine.

In the mouth Assyrtiko is typically sweet or dry with a medium length finish. Floral and citrus flavours are expressed on the palate. The wine typically holds some peppery spiciness to is as the vines, which take up 70% of Santorini’s plantings, are grown in volcanic soil.

Assyrtiko wines are not challenging to find, especially if you are in any Greek restaurant as they are very fond of their wine. I have had the joy of trying a few Assyrtikos and highly recommend you give them a taste as well. They have fresh and fabulous characteristics, perfect for summer!

2. Caberlot

If you guessed that this red grape is a cross of Cabernet (Cab Franc to be exact) and Merlot, you are absolutely correct. Unfortunately, only two hectares in the entire world grow the vines to produce such a treat. Belonging to a single estate in Tuscany, Caberlot is owned by Bettina and Woolf Rogosky after it was found in an abandoned vineyard in the 1960’s. When travelling to Tuscany, be sure to stop by and say hello. Maybe they will share their exclusive wine.

3. Furmint

Used to produce Tokaji wine, Furmit is a noble grape found at a small town near the foot of the Tatra Mountains in Hungary. Dating back to the 1600’s Furmint is said to be absolutely delightful with flavours of marmalade, carmel and raisin on the palate.

4. Ortega

While the grape originated in Germany, Kent, England has become the most recognized area for Ortega as it tends to thrive is cooler climates. England also saved the variety from becoming extinct. Ortega produces a white wine with “keen” acidity, gooseberry and floral notes. It could be the next big thing in British wine.

5. Tyrian

Genetically bred in Australia with a hybrid blend of Cabernet Sauvignon and Spanish variety, Sumoll, Tyrian is one of the newest grapes on the block. The dark skinned grape itself ripens very late in the growing season, thus is requires hot summers and warm days in early fall. Since it takes a long time to reach harvest, Tyrian wine is deep in colour with a bright hue. Notes of plum and violets take over on the palate.

*McWilliams Hanwood Estate Winery Cellar Door. Photo John Eggers.

McWilliam’s Wine in Australia currently grows and produces Tyrian wine that receives positive reviews: “Firm, generous and rather robust red with some very promising dark berry and plum fruit. Aromas of raspberries, cherries and redcurrants with meaty, gamey undertones.”

6. Chenin Blanc

A white grape similar to the fruitiness of a Riesling but with earthy qualities the wine tends to be more full. If you haven’t heard of Chenin Blanc it is not nearly as uncommon as others on our list, so go and find some!

Chenin Blanc wines are very versatile. Depending on production and the ripeness of the grapes during harvest, Chenin Blanc can produce sparkling, super dry, semi dry or sweet wines. A medium body shows flavours of honey, pear and earth minerality on the palate followed with a long finish. Food pairings are also in a wide range including seafood, white meat, vegetarian or spicy dishes.

WineCollective has featured the 2011 Spier Chenin Blanc and found it have tropical notes such as pineapple and melon. We recommend you serve it at 8 degrees Celsius and try it with sushi!

7. Valdiguie

If you enjoy a Merlot, this variety may be for you. The grape originated in France and is expressed as a light and sweet Merlot.

Once brought to California, winemakers renamed the grape Napa Gamay, but the title was banned because it was thought to be confusing. It is recommended to drink Valdiguie slightly chilled to enhance the fruity and plum red flavours. Enjoy alongside spicy fish or chicken.

8. Agilianico

A Mediterranean specialty that grows plenty in southern Italy. However, historically the grape originated in Greece and was brought to the boot. The grapes produce a very heavy and in depth wine. The full-bodied texture with high tannins and acidity may be a lot to handle but the wine is perfectly balanced with black fruit when produced well. Small-scale plantings of Agilianico are located in Australia, California and even Texas.

9. Carignan

An incredibly difficult grape to grow, Carignan needs warm and dry climates and plenty of time to reach superb fruit quality. It is speculated that the origins of the grape lie in Spain, where is produces dark wines with black fruit flavours, licorice and spicy accents. Typically the wine is blended in red wines with plenty of aroma and flavour where Carignan can fill in body and rich colour. A varietal vintage or blend makes a great pair to spicy meat balls or eggplant lasagna.

10. Pecorino

No, not the cheese, however, it does taste delicious alongside the white wine. Pecorino, a light skinned grape, is grown in Italy’s eastern coastal regions, specifically Abruzzo. It ripens very quickly and can be harvested early either to produce dry mineral wines or a blend component of Trebbiano. By itself, Pecorino wine is straw yellow in colour with a floral bouquet of acacia and jasmine.

WineCollective aims to provide you with the most fascinating and diverse wines available in our packages. We hope one day to have all of these wine varieties included in our repertoire. Until then, we challenge and encourage you to taste as many unique varieties as possible and expand your palate. Who knows, you may even find a new favourite among the list!

Welcome to Wine – size matters

Posted on July 19, 2013July 19, 2013 by Wil Knoll

We at WineCollective avoid pretension when it comes to wine. While we don’t agree with most “wine snobs” that a glass shape and size exists for every grape, we will say that the stemware can have an effect on the flavour and aroma of wine.

The crystal glass material used for wine glasses since the 17^th century can be shaped specifically to showcase the bouquet, texture or mouth-feel, flavour characteristics and finish of a variety. The bowl shape, stem and rim diameter of the glass all play a part in enhancing taste.

With every glass we recommend the following:

Ensure the rim of the glass is completely smooth without a sharp or thick edge it should be barely noticeable against your lips.
Use glasses with stems. Not only do they make it easy to swirl and smell, the stem also separates your hand from the wine, which would cause it to heat up.
Do not use a dishwasher as it will etch the surface of the glass and leave detergent residue. Treat your stemware with mild soap and a hot rinse. Dry quickly with cotton or linen for a glossy finish.

WineCollective suggests having five glass shapes available either for personal and daily use or to ensure guests can make the best of the dinner and wine experience.

Bordeaux/Cabernet/Merlot/Syrah/Sangiovese

If you are to only have one glass on hand we recommend this one. With a large tulip sized bowl, the Bordeaux glass is easily the most useful. The stem is not overly lengthy which makes for easy swirling and with a narrow opening, aromas are highly concentrated.

Chablis/Chardonnay/Viognier

The smaller tulip size glassware help chilled wine to stay fresh and cold. Since there is a lesser need to aerate the wine, the glass has a very narrow and small rim. This glass will also work for a mature Bordeaux.

Burgundy/Pinot Noir/Piedmont

This is the big guy. With a large bowl and open rim, the wine can be exposed to the maximum amount of air. A big-closed wine such as a Burgundy or very fruit-centered variety like Pinot Noir highly benefit from aeration prior to drinking in order to enhance flavour and bold aromas.

Port/Cherry/Moscato/Sauternes

Obviously an option, however the fancy glass makes a great addition for Port after dinner. It is much smaller, making it appropriate for an aperitif or dessert wine.

Champagne Flute

If you didn’t receive some as a wedding gift, WineCollective truly recommends buying a few. There is no better way to enjoy Champagne at any occasion and they do serve some purpose. The narrow cuvee prolongs the bead (bubbles) of Champagne as well as preserves the chill. Plus, presentation is key.

Given that it is Friday, or as WineCollective calls it #ChampagneFriday, we hope you take the evening to pop a bottle and celebrate. However, before you buy a bottle take a look at The Drinks Business article on Champagne bottle sizes. Similar to glasses, bubbly bottle sizes also have an effect on the wine.

The article highlights how different sizes impact the development of Champagne. According to a study reported, tasters found differences in the same Champagne aged in various sizes. While the half bottle had flavours of an aged vintage, the standard bottle was “appealing.” Overall, tasters found the wine in the Magnum was most balanced.

WineCollective has noted: The bigger the bottle, the better the Champagne!

Cheers!

Gravity Flow Winemaking

Posted on July 12, 2013May 5, 2022 by Wil Knoll

Gravity-flow winemaking is a practice that is becoming well recognized by winemakers and vino fanatics. The process of gravity-flow winemaking (also known as “gravity-fed”), allows for the wine to stream through levels in the winery. Unlike traditional single-level cellars, there is no use of pumps or mechanical force, enabling the winemaker to gently extract colour, flavour and tannin.

Although gravity flow seems to be a new technique in the wine world, the process has actually been around since the 1800s and is a highlight of Australian winemaking history. In 1888, Seppeltsfield Estate in the famous Barossa Valley used gravity flow for almost 100 years. By 2010, the winery was remodelled with a million-dollar investment to include top of the line industry equipment.

What Happens in a Gravity-flow Winery?

The typical gravity-flow winery consists of four levels that follow regular winemaking steps. However, each stage is separated into different floor levels, allowing gravity to move the wine from crushing to cellaring.

The Four Steps of Gravity Flow Winemaking

A gravity-flow winery consists of mainly four steps to take the grapes from fruit to wine. Read on to learn more about each step and what it involves.

Step 1: Crush Pack

Clusters of grapes are brought by a forklift to the top floor of the winery where they are destemmed and crushed. The juice from the grapes slides to the fermentation barrels on a lower level through hoses that connect each level.

Step 2: Fermentation/Crush Pad

Regular fermentation takes place where natural or added yeasts turn grape juice into alcohol. Wineries are usually equipped with temperature control measures such as double-jacketed fermentation tanks. The wine is then pressed and it flows to the lower level.

Step 3: Cellar

The wine is drained from the fermentation tanks into barrels in the cellar. The wine sits in the barrels aging until it is ready to be bottled.

Step 4: Bottling

Bottling the wine typically uses nitrogen to push finished wine into bottles. However, the finishing touches vary according to the winery’s filtering, fining and settling choices.

What Are the Benefits of Gravity-Flow Winemaking?

Preserve Those Flavours

A gravity-flow winemaking process enhances the textures of wine. There is no excessive moving, pushing or external forces that are exerted on the wine. The system is gentle and allows the natural flavours and aromas of wine to develop.

In this video, Palmaz Vineyards shows off their innovative gravity-fed winery and how it was constructed.

Stratus Vineyards in Ontario is one of the few wineries that have embraced the gravity-flow winemaking process. They employ the use of a four-storey tank elevator that helps them move the wine around without any pumps involved that can introduce air into the wine and compromise its flavours. Instead, the wine flows due to gravity from stainless steel or oak fermenters into selected barrels to age. This allows the grapes to shine within the wine.

Efficient and Sustainable Winemaking

Wineries that don’t employ the gravity-flow system typically use pumps and machinery to move the wine around during the winemaking process. With no machinery or pumps needed, a gravity-flow system greatly reduces a winery’s costs and energy consumption.

What Are the Downfalls of a Gravity-Fed Winery?

You’ll Need Some Capital Upfront

There can be some downfalls to using a gravity-fed system for a winery. They can typically be costly to start up due to the costs of setting up the equipment at first. If a winery is thinking of transitioning to a gravity-flow system they may have to plan for incurred costs.

Architecture Matters

The way a winery is built can play an important role in whether a gravity-flow system can be employed or not. Usually, the building must be multiple stories to allow for the wine to flow easily during the winemaking process. Some buildings may not have the space to use this system.

It’s All About a Winery’s Individual Needs

The way a winery chooses to make their wine is usually specific to their individual needs and budgets. There have been many wineries in France and even Napa Valley that have chosen to use this method. Palmaz Vineyards, in Napa Valley, for instance, have been able to contribute to reducing water consumption when making wine. Some wineries choose to take advantage of their environment and terroir. Stoller Family Estate in Oregon has chosen to utilize the natural hillside when building their gravity-flow winery. Gravity-flow systems can definitely be ideal in some instances, and with some forethought and planning can become cheaper and more efficient in the long run.

Learn More with WineCollective

Subscribe to become a WineCollective member today to keep learning and exploring the world of wine, one winemaking method at a time!

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Calgary Stampede Wine Garden

Posted on July 10, 2013July 10, 2013 by Wil Knoll

Thanks to many hard working Calgarians, the greatest outdoor show on earth is full throttle in cow-town regardless of the recent Alberta floods.

As many of us know, the Calgary Stampede (celebrating its 101 anniversary this year) is full of beer gardens to provide refreshing relief to all. However, if you’re anything like this cowgirl, then you may not be the biggest brew fan. Thankfully, Stampede has us covered with the Western Wine Oasis.

I will however warn you that the air-conditioned miniature paradise may take you away from other festivities. Last year, I celebrated Stampede’s centennial not by watching the Chuckwagon races or eating deep-fried anything, but instead sharing a bottle (or four) with some of my nearest and dearest.

This year, for the next five days of Stampede, I invite you to wander into the Wine Oasis, hosted by Co-op Wine Spirits Beer in the BMO centre. Here you can take a seat and enjoy some of their great selections of “Refreshing and Crisp Whites,” “Easy Drinking Reds,” or even some bubbly.

Many of the wines featured on Oasis wine list are WineCollective favourites including Peter Lehman 1885 Shiraz and Mission Hill Cabernet Sauvignon, but feel free to explore the many varieties and brands available. Prices range from $31 to $99 for a bottle or a 6oz glass from $7.50 to $17.

The Western Oasis truly is an escape from the hustle of Stampede. It is cool, fresh and intimately quiet in comparison to the rodeo. There are cheese and fruit trays to be passed around as well as displayed art and cooking demonstrations.

So before you step into a yet another dirty and packed beer garden (unless that’s your thing), remember that other options are available (options that include seats, tables, real glasses and even a waterfall).

Happy Stampeding!

Welcome to Wine – tips from the WineCollective pros

Posted on July 5, 2013July 5, 2013 by Wil Knoll

At WineCollective, we have compiled a list of wine tips and tricks to help you with anything from storing to serving. Everyone at office headquarters has a word of advice; whether they are simply wine lovers or certified WSET (Wine & Spirit Education Trust) professionals, we all sample a ton of wines every month. While some are entertaining, they are all great suggestions to lead you further into the wine world. Enjoy!

David Gluzman – Founder | WSET Certified

“If you can’t finish a bottle of wine, red or white, store it in the fridge till the next day. It will help it last longer. Also, if you drink Port it should be stored in your fridge as well.”

Handy for someone who enjoys a single glass in the evening, an unfinished bottle can be stored in the fridge for up to four days. Ensure that it is corked and has no exposure to air.

Matthew Protti – Co-Founder | WSET Certified

“Familiarize yourself with what grape varietals grow well in different countries. This will help you with a first pass on whether a wine is at a good price/value. As well, look for wines that are sourced from one area (AVA, DOC) and not blended from a large geographic region (e.g. South Australia).”

Although grape varieties can grow in multiple regions, each will have its own characteristics dependant on terroir. Take a look at where varietals thrive. Napa Valley, California and Bordeaux, France have mastered Cabernet Sauvignon.

Lindsey Snell – Wine Lover

With past experience in serving, Lindsey suggests that you keep an eye out for waiters with top-notch know-how or try these techniques at your own dinner party.

“Once the host has picked a wine suited for their guests meals make sure the server shows the host the bottle and gets approval to open it. The server should then provide the host with a taster and go clockwise around the table until they are back at the host to fill their glass.”

She also advises that you should not be afraid to send back a bottle of wine if it is unpleasing or smells “corked” like soggy cardboard.

Larissa Pinhal – Newbie Wine Lover

“If your guest spills a glass of red wine on your fancy white couch or carpet don’t get angry. Instead, run and get Windex. Spray enough to cover the stain and dab with a cloth. It should come right out.”

Chris Calon – Beverage Connoisseur

“Don’t smell the cork… You just look like a *****”

While smelling the cork won’t give you insight to the wine taste it may be cracked, moldy or dry, which will let you know if oxygen has been let in. The cork may also have printed information on bottling date or winery details.

Chris also says, “When clinking glasses, do not touch the tops of the glass. Aim to touch the widest parts of the glasses.”

You don’t want to be the guy/gal who breaks restaurant stemware. Cheers!

Megan MacLean – Wine Lover

Also a previous restaurant server, her tip comes in handy when pouring your guests a glass that is sure to impress!

“Have a cloth napkin handy. You can use it to hold the bottle if you’re serving chilled wine as a barrier between your hand’s warmth and the wine. When you’ve finished pouring, twist the bottle a little to catch any dripping and wipe the rim with your napkin. Most wine can be poured to the middle of the glass, but if you’re serving sparking, pour against the inside.”

Judy Bishop – Winery Know-it-All

“When cooking meat dishes with leftover red wine, aim to match the depth of the meat flavours to the body of the wine type. A deep rich Malbec or Syrah would work well with beef short ribs. A lighter Pinot Noir or Zinfandel would pair with braised pork or veal. A more tannic Cabernet Sauvignon with a lamb dish.”

WineCollective also has a large selection of handy cooking with wine tips here!

Douglas Robertson – Tech Guy | Wine Lover

“If you are re-corking a bottle of wine with the original cork, put it in the same way it came out! The outer end of the cork may be dusty and you can risk getting dirt or bits of cork in the wine.”

Amber Fountain – WSET Certified

“When buying a new world wine, Reserve and Reserva don’t mean much. Don’t let it sway you, instead look for a bottle with the most detail.”

New World wines are wines produced outside of a traditional growing area like Europe. This includes Canada, South Africa and the United States.

“I always chill my wine a couple of degrees colder than suggested so that it can warm up a little in the bottle or glass. Also if you don’t have a wine cellar or cooler, store your wine in a place in your house with the most consistent temperature and humidity. The coolest place is where your dog sleeps mid summer.”

Do you have any wine tips or tricks you have come across through your wine experience? WineCollective would love to hear them!

Adorable illustrations courtesy of Gemma Correll

Wine festivals to enjoy this summer

Posted on July 3, 2013July 3, 2013 by Wil Knoll

Blue skies and warm weather are here which means its finally summer vacation time! If you have yet to plan a getaway and you’re not concerned about a family friendly destination, then why not let your taste buds guide you to an upcoming wine festival?

Here are a few of the best wine festivals for July, August and September in Canada and the United States. If all of these clash with your calendar, WineCollective encourages you to go ahead and research other events that showcase our favourite pastime.

California Wine Festival. July 18-20, 2013

The California Wine Festival takes place in two parts. Unfortunately, the first already happened in Orange County but you can still attend part two in Santa Barbara over what promises to be a vino filled three days. This festival is also helpful for those travelling from outside of California as it runs from Thursday to Saturday (Sunday is used to recuperate so you can return to the office Monday morning).

Festival events include an “Old Spanish Nights” wine tasting, as well as a “Beachside Wine Festival” showcasing unlimited wine, food, cheese and even craft brew tastings at a large variety of restaurants. Tickets and passes for the festival range from $120 to $310 USD, depending on which events and admissions exclusives you prefer.

Taste: Victoria’s Festival of Food and Wine. July 25-28, 2013

Celebrating the wine regions of British Columbia and incredible cuisine from Vancouver Island, Taste is a uniquely Canadian wine and food festival. The festival includes a “Trade Tasting” for approved industry members who want to showcase and share their product. “Taste the Difference,” is a wine and food tasting event for only $79 that includes over 100 B.C. wines and local grub.

Taste also includes seafood cuisine and wine tastings, a brunch and bubbly tasting, tea tasting and a “Weird and Wonderful Grapes” workshop; these are just a few of the events during the weekend. Tickets can be purchased for the many individual events and range from just $20 to $90.

Beaver Creek Wine & Spirits Festival. August 9-11, 2013

Presented by Wine Spectator Magazine, this festival is held at Beaver Creek Resort in Colorado, U.S.A. With obviously easy to find accommodations, the resort’s location lets you experience the town, mountains and golf apart from the three-day event.

The festival holds a variety of events including simple tastings, and Italian wine seminars and cooking demos. There is a “Pastries and Port” pairing class as well as a hike through the mountain trails that will lead you to different Italian wine tasting tables for $90. Events range from $20 to $130 at Beaver Creek, a spot guaranteed to impress with beautiful scenic views.

Niagara Wine Festival. September 14-29, 2013

Kicking off with the 62^nd annual Niagara Wine Festival Grande Parade, this wine event is packed with two weeks worth of events. Across Niagara, guests have the pleasure of experiencing spectacular wine and culinary tastings, extreme charity races, vineyard picnics and professional live entertainment.

Tickets for the festival come cheap at either $30 or $40 per person and include six experiences per pass. Additional prices are added on for specific events.

Many of these festivals (and others) make quick and easy weekend trips. If you want to avoid travelling to a handful of different wineries, a wine festival is a fun alternative. Experience food, culture, good times, and wine of course all in one place for a great price.

Welcome to Wine – cooking with wine

Posted on June 21, 2013 by Wil Knoll

Wine makes a wonderful companion to food. Apart from pairing a dish with a particular variety, cooking with wine can really add something special to your homemade cuisine.

Getting creative with wine in the kitchen can bring out flavours of the wine and whatever you are preparing. If you have yet to try it out, here are some useful tips to help you impress your guests and make the most out of a meal.

1. Julia Child once said, “If you do not have a good wine to use, it is far better to omit it. For a poor one can spoil a simple dish and utterly debase a noble one.” This quote led chefs everywhere to the simpler tip: Only cook with wine that you would drink.

Now, we at WineCollective are not suggesting that you use you $45 bottle in tonight’s dinner. We are however, suggesting that you do not use wine that you wanted to pour down the drain. While there has been much debate about this tip (with some critics saying to use anything labeled wine) the end result may not be ruined, but most certainly will have a different taste.

2. With that being said, our next tip would be to pour yourself a glass. Relax and enjoy cooking. Sip either the wine you plan on mixing in your dish – which will intensely bring out flavour later on – or another one of your favourites.

3. Use wine like seasoning, do not over do it. You will not get drunk if you pour in the entire bother trying. The majority of alcohol evaporates leaving 5% – 75% of the original content, depending on the cooking method. 1-½- 2 cups is a generous amount if you’re not following a recipe.

4. Do not use “cooking wine.” These products available in grocery stores are loaded with salt and food colouring to preserve the liquid. You will have a much healthier and tasty result if you use actual wine.

5. Heat wine before adding it to food. Reducing the wine will allow all of the flavours to come out and lower the alcohol content (children like good food too). Do not bring the wine to a boil but allow it to warm up, this will also help to moisten the chosen food you’re adding it to.

6. Marinade foods with wine. This works for both meat and vegetables. Adding wine to your marinade will allow the flavour to soak into your meat if prepared in advance.

* Try adding a small amount of red or white wine to mixed vegetables. Wrap in aluminum foil and let all the goodness come together on the barbeque.

7. Baste or sauté with wine by mixing it with butter. This works beautifully with a chicken or turkey in the oven. Try a dry white wine like Sauvignon Blanc.

8. Substitute water for wine. While Jesus may have thought of this first, a great Italian dish known as “Drunken Pasta,” uses a red wine (Zinfandel works superbly) to cook spaghetti. This leaves the pasta tainted and full of flavour. The colour can be quite beautiful but if it weirds you out white wine works just fine, and boy does it taste delicious!

9. Add a tablespoon or two of wine to gravy and leave your guests wondering why your gravy triumphs over theirs.

10. For the baker! You can use sweet wines in desserts! Red wine chocolate cake, cupcakes and brownies all use a small amount of wine to amaze your taste buds.

Unsure which wine to use? This of course depends on the dish you’re making, the recipe and which aromas you want to bring out.
– Dry white wine: Sauvignon Blanc will offer a fresh herbal tint
– Bold or spicy: Gewurztraminer and Riesling with balance out the dish with fruity flavours
– Dry red wine: Petite Syrah, Zinfandel or Merlot will compliment a leg of lamb or roast beef

If you already love to cook with wine then you understand me when I say it can add a touch of fabulous to any dish. If you’re a little skeptical, we hope you try a few of WineCollective’s tips and keep them in mind. We guarantee you won’t be disappointed.

Happy cooking!

Sweet and popular Moscato

Posted on June 19, 2013June 19, 2013 by Wil Knoll

Younger generations in North America are taking a liking to Moscato wine, often described as, “a glass of sugar.” Although Moscato varieties can grow almost anywhere, its roots begin in the region of Piedmont in northwest Italy. While it was usually deemed too sweet for old Italian men, who typically prefer their full-bodied reds, the floral and fruity “Muscat aroma” has become increasingly popular in North America.

There are many Moscato varieties besides those found in Italy. Muscat blanc and Zibibbo are most recognizable yet Moscato Giallo (red variety of Muscat blanc) and Orange Muscat are also well known. There is also Moscatel de Setubal, Portugal’s variety and Muscat Ottonel found in Eastern Europe. Regardless, these grapes all have similar characteristics.

Bubbly, with a low alcohol content (usually between 5 and 8%) and an inexpensive price tag, Moscato has been classified as a favorite for celebrations. It has been mentioned in numerous rap and hip-hop songs by artists like Jay-Z and Drake, no doubt adding to its trendy take-off in sales.

Even female rapper, Nicki Minaj has taken a dive into the Moscato market. Recently, signing not only to be the face of Myx Fusions Moscato, but also part owner. Sales have taken off in the United States as the company is pushing to expand their mixed bottled drinks worldwide.

Here is what makes Moscato so enjoyable:

Eyes: Straw yellow in colour with tinges of gold (potentially why its loved by the hip-hop genre).

Nose: The famous “Muscat aroma” can be filled with orange blossom, honeysuckle, ginger, green grapes, citrus and always juicy peaches.

Mouth: Fruit forward and easy to drink as long as you like sweet. Not overly acidic with flavours of pear and apple to orange and limes. Peach and apricot almost always present.

Food Pairing: Moscato is very easily enjoyed on its own at a chilled temperature of 7° to 10°C. It does however go along with apple tarts beautifully, as well as meringue pies and lemon cakes. Besides desserts, Moscato can be paired with summer salads, brunch or antipasto appetizers. Wine Folly even suggests Chinese food to go along with Moscato.

WineCollective has featured Moscato wines such as the 2010 Cavit Collection Moscato, which is only $12 and the very popular 2011 Massolino Moscato d’Asti at $15. We recommend you keep an eye out in your package for Moscato bottles in the future.

Moscato’s popularity is indeed on the rise, even if it is due to the influence of America’s biggest rap stars. However, there is no doubt that the wine is an absolute pleasure to drink during the summer months. Wine is becoming increasingly popular with youth, so light and fruity Moscato is an ideal start into the wine world.

The balance between fine wine and funny labels

Posted on June 12, 2013 by Wil Knoll

We have all walked down the aisles of wine at our favourite liquor store. Bottle after bottle of Chateau this and Bodega that, where fancy calligraphy makes every label blend into one and you’re left wondering which to take to your friend’s dinner party. But then, you see it. A name that sticks out among the rest, a refreshing bright colour and you’re almost immediately sold even before knowing what variety is catching your eye.

Clever and hilarious wine names are everywhere. From “FAT bastard” to “Skinny Girl,” these wines are leading in sales and popularity. But wine geeks like us have to wonder whether the eye-catching name is leading us to quality wine or if we’re buying into an obviously effective marketing strategy.

FAT bastard wine tells a charming tale of Thierry, a winemaker in France tasting an experimental wine alongside his friend and partner, Guy. The two were blown away by the “rich colour and full palate,” which led Thierry to shout out, “now zat iz what you call eh phet bast-ard!” Now, by “charming,” I was referring to the French accent, not off-colour language. Yet, the label’s profanity has led to annual sales of 400,000 cases. While the price is low at around $10, wine critics have had difficulties rating FAT bastard wines over 80 points.

In 2012, Skinnygirl wine was number one in sales in North America. Over $4.7 million dollars were spent on these low-calorie Red and White Blends. Promising 100 calories for 5oz and low alcohol content compared to an average 123 calories in a Cabernet Sauvignon for example. The wine is obviously aimed at weight-aware women. Well, I don’t know about you but I came for the wine, not the calorie counting.

Most wines with show stopper labels such as, #YOLO, Mad Housewife and Fancy Pants may have a cute back-story or target a specific audience. They may make a pocket-friendly gift that sparks a smile, but for the wine-lover, these marketing tactics may not be a pleasure to drink.

This is not to say that all wines with funny names aren’t flavoursome and deep. Woop Woop wines (meaning “out there”) is very fun to say and comes from the McLaren Vale in southeastern Australia. This wine is not only a penny saver, but also holds ratings of 90 points from International Wine Cellar for their 2010 Cabernet Sauvignon and 89 pts for 2010 Shiraz.

WineCollective has also featured some laughable names in our packages including, Bob’s Your Uncle, Wrongo Dongo and Cockfighter’s Ghost. While including entertaining names and labels, these wines were also all enjoyed by our professionally trained wine critics.

At WineCollective we know the truly discriminating wine lover looks past the cover. When you find a fun label, don’t forget to read the fine print for region, variety and flavour. Find a balance between a flashy presentation and an amazing wine.

Welcome to Wine – wine journals

Posted on June 7, 2013June 7, 2013 by Wil Knoll

Keeping a wine journal is a helpful practice for wine beginners and professionals alike. Unless you are able to memorize each bottle you have ever tried, filling out a page or two of details can help you remember what made the vintage so special… or dreadful.

A typical journal makes space for you to list the name of the wine, vintage as well as the region and country it came from. You can also record tasting descriptions (eyes, nose, mouth) and additional notes or overall ratings. Most wine journals, like Wine Enthusiast’s leather bound journal ($34.95) also have areas for tasting date, alcohol, price, date purchased and where, food pairing and cellaring information. Basically, these notes make going back and finding the bottle you enjoyed six months ago a breeze.

Label areas are another feature typically included in a wine journal. After removing a label* from the bottle, pasting it among the notes really completes an entry and gives you a visual to find the vintage later on. You can remove a label easily at home.

If you prefer not to take the chance of getting burnt, label removers are essentially large pieces of adhesive that rip the label from the bottle. Labeloff sells 10 stickers for $8 and up to 1,000 for $400.

As a member of WineCollective you receive tasting cards with each bottle you receive with your package. With all the research done for you, these can help you write out each section of your journal – some of which include a slot to store technical sheets or cards such as ours. Through your WineCollective account online you can also view information on every wine sent to your door. Under “My Wines,” you can share your ratings and comments on every vintage you receive with the WineCollective community.

Purchasing a wine journal does not have to come at a price. If fancy leather isn’t your thing, Chapters sells a wide variety starting at $10. Or, if you’re really hesitant on carrying a book to dinner this weekend (you may look nerdy) then there is an app for that. Smart phones also have a large selection of wine apps, including Wine Journal for $1.99. It allows you to note much of the same information as a hard copy and snap photos to go along with the description.

Whichever route you choose, we guarantee keeping a wine journal is a handy exercise. You will definitely be glad you did it when you’d really like another glass of that Pinot Blanc we sent you last month… What was it called again?