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Protect your WineCollective & Tannic collection in our cellar fridges

Posted on by Wil Knoll

If you have been a WineCollective or Tannic member for quite some time, chances are you have a large amount of bottles that are beginning to take up some space. Recently, our team has been searching for quality wine cellar fridges that can help our members store their growing collection. We are happy to announce that the Vintage Keeper line meets our high standards, both cellar fridges are now available for purchase at WineCollective.ca and Tannic.ca.

Vintage Keeper produces exceptional units that are worthy of storing your wine collection, without breaking the bank. Both of these cabinets store wine at 12-17°C and include a top-level wine-cooling unit to reach the perfect temperature you need to serve any bottle of wine. In our blog we have previously mentioned the importance of cellaring and serving your wine at precise temperatures in order to ensure the aging process, taste and aroma are not altered. Check out our list of variety-specific serving temperatures.

 

Fridge240

WineKoolR 240 $995.50 (includes shipping)*

Retail $1195.00 (includes shipping)

Perfect for any wine lover, this storage cabinet holds 240 bottles behind a bulletproof glass door. That’s right, bulletproof, because you never know… (it’s actually a great insulator)

The 240 also includes:

  • Digital programmable controls with a LED display
  • UV thermo pane glass door
  • High temperature alarm
  • Lock with key
  • Interior light
  • Regular household outlet plug
  • Your choice of Black Ebony or Mahogany finish
  • 1 year Vintage Keeper™ manufacture warranty
  • Dimensions (HxWxD) 72 x 26 ¾ x 29 ½
  • Requires 3” space at back and sides for ventilation. 4” required space on top

 

fridge_500

WineKoolR 500 $1499.00 (includes shipping)**

Retail $1795.00 (includes shipping)

If you have some serious wine collecting intentions, this cabinet was made for you! The 500 holds 500 bottles with double deep storage capacity.

  • Double doors, both of which are bulletproof
  • Digital programmable controls with a LED display
  • UV thermo pane glass door
  • High temperature alarm
  • Interior lights
  • Double lock with keys
  • Regular household unit plug
  • Your choice of Black Ebony or Mahogany finish
  • 1 year Vintage Keeper™ manufacture warranty
  • 72” x 54 x 29 ½
  • Requires 3” space at back and sides for ventilation. 4” required space on top

These wine cellar fridges are a great option for cellaring your wine if you do not have room in your home for an entire cellar. You can easily place them anywhere and have complete faith that your bottles and wine will be well maintained for years until you are ready to cool and enjoy.

Assembly and set-up of your cellar is simple and painless! We have built the 500 in just over an hour using the easy to follow instructions. Don’t be intimidated by the size, you will be amazed how quick your wines will be resting comfortably. A helpful hint for you: write down the serial number of your Vintage Keeper on your warranty card before installing. Both cabinets come with an easy set-up and manual. (Check back soon to read our follow-up post on how to build your Vintage Keeper).

* Standard shipping rate for the 240 bottle cabinet is $200 to most major centres, there may be additional charges depending on the shipping location.

** Standard shipping rate for the 500 bottle cabinet is $275 to most major centres, there may be additional charges depending on the shipping location.

Please feel free to contact us with any further questions!

WineCollective.ca
1-855-501-WINE
thecellar@winecollective.ca
 
Tannic.ca
1-855-5TANNIC
info@tannic.ca 
 

Gnocchi and Montepulciano d’Abruzzo Food Pairing

Posted on by Wil Knoll

Montepulciano d’Abruzzo is one of Italy’s most famous wines. The Montepulciano grapes are grown in the Abruzzo region and are not to be confused with Vino Nobile di Montepulciano, which is Sangiovese base from Tuscany.

abruzzo

WineCollective recently featured Caldora Montepulciano d’Abruzzo in our June Evolution Red and June Expansion packages. It proved to be exactly what the Italian’s praise in the variety with its classic and well-rounded taste that is easy to drink for an excellent price. At select retail stores, the bottle goes for $16.00 and WineCollective is pleased to offer it for $14.00 to club members.

Here are our tasting notes for the 2011 Caldora Montepulciano d’Abruzzo:

Eyes: Ruby red to purple, regal purple.

Nose: Pronounced nose, fruity and chocolate similar to a tootsie roll with red berries and vanilla.

Mouth: Montepulciano makes soft, deeply coloured wines with black fruit and spice notes. Montepulciano in general has moderate to low acidity, with smooth and soft tannins. Medium to almost full bodied, this has great balance with wild black cherry fruit, plum, and anise. There’s good concentration in the mouth, fine, seamless texture, excellent length of finish and relatively easy tannins. 90 points.

Caldora---Montepulciano-d'Abruzzo

In our review, we recommended that your pair the wine alongside a pork tenderloin and creamy polenta. However, recently, I decided to pair the Montepulciano with gnocchi (Italian potato dumplings) in a tomato-cream sauce. The Italian wine pairs perfectly with Italian tomato pasta dishes and even more so with a creamy addition and sweet flavours. Enjoy our recipe below for both gnocchi and a loaded tomato-cream sauce. Be sure to let us know how you enjoyed the pairing and what might be your new favourite Italian wine.

 

Gnocchi Recipe 

Screen shot 2013-09-11 at 11.31.39 AM

Note: Typically prepare 1 potato per person and 1/2C flour per potato.

  1. Clean and peel potatoes before cutting into 1-inch cubes. Cut pieces consistently to ensure even cooking time.
  2. Put chopped potatoes into medium sized pot and fit with enough water to cover. Boil for around 20 minutes until potatoes are tender.Gnocchi-4
  3. Drain potatoes and mash. Allow to cool completely. Wet or 
    warm potatoes will not absorb flour as nicely.
  4. Place flour onto counter working space and create a large hole in the center where you can put the potatoes.
  5. Create another hole in potatoes for egg and add salt.
  6. Use a fork to start bringing Gnocchi-10 ogether ingredients. Once dough begins to form, knead in as much flour as necessary. Too much flour will result in hard dumplings.
  7. Cut dough into sections that you can further roll into long ropes. Cut 1-inch squares from ropes.
  8. Use a fork to make ribs in each gnocchi. Place on a floured baking sheet for up to 45 minutes until ready to cook.
  9. To cook: Boil a medium sized pot of water and add a pinch of salt. Place gnocchi inside and cook until the gnocchi floats to the top (4-5 minutes). Remove will slotted spoon and toss them into sauce to cook together for 2 minutes.

Sauce Recipe

Screen shot 2013-09-11 at 11.31.49 AM

Note: Chicken or Chourizo both work wonderfully with this sauce and gnocchi. Pan grill and add to sauce after cream.

  1. Warm up olive oil in large skillet. Add onions and tomato puree after onions turn golden brown. Ensure your stove is on low to medium heat.
  2. Grate or chop two cloves of garlic into the sauce as well as 1 full clove. Mix in tomato paste and a touch of Montepulciano d’Abruzzo wine. Stir well and let it sit for a few minutes.
  3. In the meantime, slice zucchini and tomatoes into desired size and then add to sauce. Do the same with half of a piquillo pepper. These peppers are an excellent blend of spicy and sweet. Perfect for Montepulciano d’Abruzzo.
  4. Let sauce and zucchini cook before slowly stirring in cream which will allow the sauce to quickly thicken.
  5. Throw in cilantro and parsley as well as salt and pepper just before adding the prepared gnocchi. Top with your favourite Italian cheese; try romano, asiago or parmigiano.

gnocchi

WineCollective would love to hear about your food and wine pairings for both the Montepulciano and any other wine we deliver to your front door! Leave us a comment and share some superb pairings with your fellow WC members! Bon appetite!

Get your WSET training and become a certified wine-o!

Posted on by Wil Knoll

Founded in 1969, the Wine & Spirit Education Trust (WSET) has provided wine enthusiasts around the world with quality education and training in wines and spirits. Our WineCollective professionals have participated in WSET courses and received some level of qualification in wine training that enables us to choose great wines to deliver to your front door.

WSET logo

WSET courses are happily offered almost everywhere for anyone, including the WSET London Wine & Spirits School in the U.K. Through the multiple levels (5), you can learn all about wine regions, grape varieties and food pairings; all of which come along with a whole ton of wine tasting. While you may not be a Master Sommelier in the end, WSET certification is a significant qualification in wine for a curious enthusiast or industry professional.

WSET-tasting-Group-workshop

Level 1 – Award in Wines

The first step in WSET training is an ideal place to start, as the course is suited for anyone with little to no wine knowledge to a basic beginner. Course curriculum is spread across the art of wine tasting, food pairings and the characteristics of major grape varieties. In addition, the course will teach you how to serve and cellar wine with an overview of the entire growth and winemaking process.

Unfortunately, after most courses an exam usually follows, however, the Level 1 exam consists of 30 multiple choice questions with a 98% pass rate. Afterwards, you will receive a formal qualification in wine!

Level 2 – Award in Wines and Spirits

This course goes into further detail of everything learned in Level 1. If you already have a great understanding of wine, you are able to skip Level 1 and move directly into Level 2. During the course, you will learn the art of tasting in detail. From specific sections in French, German, Portuguese and Spanish wines to New World and Sparkling, you are bound to learn all about the world of wine.

During Level 2, you taste over 80 wines from around the world. The course includes a 50-question exam at the end and should be strongly considered for those in the hospitality industry.

Level 3 – Award in Wines and Spirits

A respected qualification in the wine industry that will leave little questions unanswered when it comes to wine knowledge. The course goes into significant detail about viticulture, labeling, respected regions, Champagne and Spirits. The exam includes 2 blind tastings as well as a rather long exam. Wine buyers, retail staff and wine writers along with wine lovers typically take this course.

After Level 3, WSET training moves forward into Diploma courses and an Honours Diploma. At that point, you may as well consider yourself a wine genius as you create research papers and projects to show off your professional level of knowledge in wines and spirits.

WSET-Taste-Chart-2

In the next couple months, various Canadian cities are offering different WSET level courses through Fine Vintage Ltd. Below, we have listed Level 1 dates and prices that anyone can sign up for – including you! Remember, this is just a beginner’s course where all wine lovers can go to expand their knowledge.

Calgary

WSET Level 1: September 17 – October 8, 2013

A four-week course offered Tuesday evenings from 6-9 p.m. for $499

WSET Level 1: Saturday, September 28, 2013 OR October 19, 2013

The entire course offered in one day for $349

Vancouver

WSET Level 1: September 24 – October 15, 2013

A four-week course offered Tuesday evenings from 6-9 p.m. for $499

WSET Level 1: Saturday, September 28, 2013

The entire course offered in one day for $349

Edmonton

WSET Level 1: Saturday, November 23, 2013

The entire course offered in one day for $349

Toronto

WSET Level 1: September 11 – October 2, 2013

A four-week course offered Wednesday evenings from 6-9 p.m. for $499

WSET Level 1: Saturday, September 21, 2013

The entire course offered in one day for $349

Ottawa

WSET Level 1: Sunday, September 29, 2013

The entire course offered in one day for $349

WineCollective partner, Willow Park Wines & Spirits in Calgary, AB. offers wine knowledge courses through out the year including WSET training. You can sign up for their Wine Basics 101 class that begins September 15, 2013.

Manarola, Italy

*Vineyard in Manarola, Italy © tripleman 2012

As a WineCollective member and through our tasting cards, chances are you have already experienced what is taught at WSET courses. We aim to provide you with not only tasting smarts (eyes, nose, mouth), but also wine education that concentrates on regions, grape varieties and food pairings through our reviews that are accessible online. While a course may seem intimidating, the truth is, you’re well on your way to wine snob 😉

*WineCollective is not affiliated with Fine Vintage Ltd.

Archaeological evidence of ancient winemaking

Posted on by Wil Knoll

Humans have been drinking wine for a really long time according to archaeological findings dating back thousands of years. In the last few years alone, archaeologists in the Middle East and Mediterranean have found vats, pressing platforms, jugs and even cups to support that red wine has been enjoyed for centuries.

EarlyWine

France

In June 2013, Popular Archaeology announced early winemaking evidence found in Southern France by a team of French and U.S. archaeologists. A pressing platform as well as imported Etruscan amphorae (pottery introduced by ancient Greeks) was found in an ancient Port site named Lattara. Marking and material show that the amphora pottery was made in central Italy.

FranceWinePress

*Wine press found in Lattara. Credit: Michael Py*

More specifically, the artifacts were found in a merchants quarters where the walls date back to 525-475 BCE. The pressing platform is dated at 425 BCE. Residue left on these tools was tested positive for compounds of Eurasian grapes and wine similar to those found in the Middle East.

Armenia

Armenian, U.S. and Irish archaeologists found the oldest winery in an Armenian cave back in September of 2010.  This site is also the exact location where the oldest shoe was found, a mere 5,500 years old.  In the winery a wine press, clay vat, grape seeds and even an animal horn cup were found. These artifacts are said to be over 6,000 years old and made during the Copper Age (4100 B.C.E.). To put the evidence in perspective, during the Copper Age, humans also invented the wheel and domesticated horses.

ArmeniaVats

*Vats found in Armenian cave. Credit: Gregory Areshian*

Archaeologist Gregory Areshian of UCLA told National Geographic, “This is the earliest, most reliable evidence of wine production.” Fortunately, this evidence was well preserved due to layers of sheep dung and the limestone walls. Chemical analysis of the artifacts showed red wine was made in the vats.

Italy

Many winemaking sites have been found in Italy. Today however, Italian archaeologists are attempting to make red wine exactly how ancient Romans used to. At the University of Catania in Sicily, research manager Mario Indelicato has lead his team in planting vineyards of Nerello Mascalese, using ancient techniques of using wooden tools fastened with canes. They expect 70 litres for their first vintage in 2017.

 GrapeHarvestGod

*Dionysos. Roman God of Wine*

During the winemaking process, Indelicato says, “We will not use fermenting agents, but rely on the fermentation of the grapes themselves, which will make it as hit and miss as it was then.” Fermentation will take place in terracotta pots lined in beeswax. The pots will be buried in the ground up to their neck, allowing the mouth to be exposed to air.  No modern chemicals will be added, instead, water and honey will used to sweeten the flavour and minimize acidity.

OldestWineBottle

Thousands of years have passed and wine is still a valuable and cultural addition to a meal with friends, or unwinding at the end of the day (we can thank the Greeks for that). Clearly technology and practice has allowed for us humans to create complex wines in state of the art wineries, but we have to thank the genius passed down from ancient ancestors. Who knows where wine will be centuries from now, but we do hope WineCollective is still delivering the juicy goodness to your front door (potentially via aircraft and/or teleportation).

Commonly mispronounced wine words

Posted on 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.

my-book-club-only-reads-wine-labels-MASTER-copy

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

WineRegions

Wines

GrapeVariety

Wine Terms

WineTerms

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.

Welcome to Wine – Decanting

Posted on by Wil Knoll

Decanting wine is a debated issue in the wine world. While some professionals don’t believe it is necessary, most (including the WineCollective team) support that the process does influence the wine’s taste, aroma and overall quality. For new-to-wine drinkers, decanting wine may appear complicated, “Should I decant this, or not?”

Wine_Aroma_Classes_smaller

The truth is, all wine can be decanted – including whites and not just and old Bordeaux. There are two reasons to decant:

1. To separate the wine from sediment (common in older wines).

2. To allow oxygen to mix with wine (typical in younger wines).

During ageing, it is common for sediment to appear in the bottle. Sediment is also intentional, if a winemaker chooses not to fine or only lightly filters the wine. While sediment is not harmful, it can leave a bitter taste. To remove, position the bottle upright the day before you plan on serving the wine. This will gather all of the sediment at the bottom of the bottle. Slowly pour the wine into the decanter and stop pouring as soon as you see the sediment. You can do this directly prior to serving or up to half an hour before.

DecantTips

At times, younger wines need to decant for a long period of time in order for it to fully aerate. Leaving wine for an hour or so in a decanter will allow for more pleasant aromas and a more mellow alcohol taste. Again, slowly pour the wine into the decanter and let sit for some time. You can pour directly from the decanter since they make a nice addition to a table setting.

Screen shot 2013-08-15 at 2.45.35 PM

With that being said, when choosing a decanter stay away from trendy spiral or painted designs. While they look super cool, they are impractical to clean and you want to be able to see your wine clearly. We suggest one with a big base and wide-open mouth.

HyperDecant

Depending where you shop (Wine Enthusiast has quite the selection) and the decanter’s size and fanciness, prices from $40 to $400. If you don’t normally decant your wine, give it a try and experiment with time. Learning and tasting the difference and effects of decanting wine is all part of expanding your wine knowledge.

We dare you to try these ‘wines’!

Posted on 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.

Coconut

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.

CocoWine

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.

no_durian

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.

OliverHoney

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.

Fwine

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 – Natural wine

Posted on by Wil Knoll

Last week, on our WineCollective blog, we posted the differences between organic and non-organic wine (as well as vegan and biodynamic). Lately however, we have also noticed another trend breaking out into the largest winemaking regions including France, Australia and the United States.

NaturalWine

* Natural Wine. Marc Rosenthal. The Wall Street Journal

Natural wine producers are beginning to set a new standard – one that involves absolutely no intervention during winemaking. Alexandre Bain, Pouilly-Fumé’s only natural winemaker says what sets natural wines apart from organic is that “organic and biodynamic are the tools, natural is the philosophy.”

In depth, natural winemaking involves no corrections to sugars or acidity in addition to the organic and all natural process of growing grapes and vineyard care. Even more, natural winemaking has no removal of excess dilution and no additional yeasts. Natural yeasts always take place in making wine; however, most producers add commercial yeasts in order to kick-start the fermentation process.

RIDGE-LABEL-600x283

Unlike other beverages and food, wine is not required to include nutrition labels that would otherwise state all ingredients used in the wine. The New York Times says that producers avoid listing this information, as consumers would find it confusing. As an example, the use of egg whites for fining is not commonly known to the average wine drinker, yet is absolutely necessary information for an individual following a vegan diet.

For the consumer, diet regulations as well as nutrition details are at times extremely important. As a result, many consumers want wine labels to be more detailed or are turning to natural wine.

natural-wines_2

Natural wine has begun to create debate within the wine community. While some winemakers swear by the process – or lack of – others are arguing that the wine is weak and that certain additives are beneficial to the end product.

Many natural wines do still include the tolerated sulphite amount of 150 mg/L. As sulphite helps to preserve wine, those that do not include the additive are fragile, losing colour and flavour through any shipping stress. Sulphite also helps to kill harmful bacteria that natural wines are more open to.  Other enzymes help to remove solid pieces in wine as well as amplify desired aromas, textures and tastes.

RAWFair

* RAW Artisanal Wine Fair 

For certain winemakers, natural wine is “as nature intended.” While this new phenomenon is spreading, with Artisanal wine events such as RAW in London, wine drinkers have much to consider. With limited research, it is unknown if wine additives are harmful to the body; however, we do know it is wise to stay away from large amounts of preservatives. Second, are taste, aroma, colour and depth more significant than the alternative – which some winemakers call “beet juice”?

My opinion is that there is no harm in drinking any wine. Sulphite, additives, enzymes and all – winemaking has been through the process of reaching perfection for thousands of years. While I am a fan of the organic and biodynamic approaches, personally they are not required to enjoy a glass. I do however see the perspective of those with dietary restrictions, so the question remains:

winecalories

Should producers be required to include nutrition and ingredient details on their wine labels? Tell us what you think!

Talking with winemaker Ann Sperling of Versado and Sperling Vineyards

Posted on by Wil Knoll

Ann Sperling has 30 years experience in wine making around the world. Not only has she produced Sperling Vineyard wines from her historic family estate but she has also worked at Southbook Vineyards in Niagara and various other wineries.

anns

Today, with her husband Peter Gamble, Ann has taken on the Mendoza region to produce high quality Malbec wines. Versado Wine, meaning “well-versed, expert or accomplished,” in Spanish, was chosen to honour the homeland of their vineyard purchased in 2008. The 2009 Versado Reserva has received outstanding reviews as heir first vintage with critics saying it’s “a revelation” and “the best Argentine red.”

vmalbec

Fortunately for WineCollective members, the 2010 Versado Malbec will be featured in all September packages (unless you subscribe to an all-white package).

“We have taken every step to make excellent wine,” said Ann, and she hopes that you see their efforts in the Malbec next month!

 

WineCollective Q: What about Mendoza, Argentina made you and Peter want to produce wines there?

Ann Sperling A: Throughout our careers we’ve always looked into new projects and for ways to further our understanding of winemaking. We had travelled to different regions to see what other winemakers do; we would talk to them and see their wines firsthand. We were on a quest for info and realized that it might be possible to own a vineyard in Argentina where they are known for their amazing Malbec.

mendoza

What made the vineyards in Chacras de Coria, Mendoza the perfect location for your Argentinean project?

The Versado vineyard is on Cobos Road, which is the famous and traditional region for fine Malbec, many of the best and oldest vineyards are located there. The road is recognized historically and worldwide which was our prime reason to consider the vineyard after we found it was the perfect size and was in grasp to purchase.

The quality of the vineyards, resulting wine and land prices are underpriced in a world’s standard. We were able to afford great land in Argentina that in other parts of the world would have been out of reach.

vnetscabos

The vineyards were damaged when you purchased the land. What was needed to recover the vines?

The vines hadn’t been cared for properly for two growing seasons mainly because of hail damage. We removed all vines that weren’t Malbec and then pruned them back to allow a moderate amount of growth. We also worked the soil to bring it back to life and covered the vineyard with overhead nets that now protect the vines during growing season.

Initially we did not expect growth for the first five years, but we noticed in the first year that there was already a good reaction.

What does the Mendoza region give to produce such amazing Malbec?

It’s an ideal place for Malbec. The grapes have a slow ripening process; even in hot weather full grapes take time to ripen. The dry climate allows for a depth in ripening. The vines are just well suited and adapt to the climate.

versado

As well in the region there are wonderfully skilled people available to work. We hired people for management at the Versado vineyard that have the same quality standards of our own. There are some cultural differences; we have a different sense of urgency, but they know Malbec and the region.

How do you balance winemaking at Versado and Sperling Vineyards?

Harvest seasons are at different times in the year, which helped with the decision to produce wine in Argentina. At Versado harvest is during the month of April where as at Sperling we begin in October. There is the physical ability to be at each vineyard at critical times. We have excellent people to support us and a great team at each location; everyone is like-minded in respect to quality.

What differences do you have to recognize and work with when making wine in Mendoza vs. the Okanagan?

In Canada we have a true cool climate, there is a difference in growing select varieties. When we produce aromatic whites and sparkling wines it is about elegance and suited to the cool climate. Sperling wines are fresh and floral.

sperling

In Argentina it’s the other end of the spectrum. Versado Malbec is a red grape single variety. The wines are full-bodied and carry a lot of depth.

What was it like growing up at Sperling Vineyards with your family?

Sperling farm has been part of the family since my great great grandparents in the 1880’s. There have been 3 generations living in one household. When I was growing up we grew grapes and fruit trees and had cattle. My grandparents sold all kinds of meat and produce. We had a reputation for quality and production. I worked in the vineyard as a teenager but we only made wine for household purposes. Our grapes were sold to other wineries.

Grandma & Papa

Is there a certain loyalty you have to Sperling that you don’t have wine Versado or other wineries you have worked at?

At other wineries I have to develop the vineyard or winery and work with the owners closely. I have to take what the land and grapes have to offer and make wine that fits the owners. I know the vineyards at an intellectual level.

At Sperling, I don’t have to study. Making wine is a natural response or gut feeling on how to handle the grapes and express what I want.

How far has Sperling come since the time of your parents?

My parents were ready to retire by 2008. I would say things were less well known in terms of association. My sister and our husbands produced our own label to honour our heritage and the history of the property. We created a new era for longer sustainability. There has been pressure for us to turn our land into residential lots but we make something of value that will keep us going forward.

malbec

What do you hope will come out of having WineCollective feature Versado Malbec come September?

We haven’t sold any Versado in Alberta yet. I hope it’s an introduction to customers and the market for future wines. The wine is being shown to a group of keen wine lovers who are prepared and ready to experiment.

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Ann and Peter hope to continue to make great wines in Argentina that honour the history of the vineyard. They hope to see it through to it’s full potential.

Keep a look out for your Versado Malbec in September WineCollective packages. Let us and Ann know how you enjoyed it!

Cheers!

The difference between organic and non-organic wine

Posted on by Wil Knoll

Many individuals are continuously looking for healthier options for their diet and lifestyle, as we all should. The organic craze is nothing new in today’s food culture as more chemicals and pesticides are being used to remove insects, fungus and rodents from our gardens and yes, vineyards.

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While most wine makers have some level of respect for eco-friendly processes in both grape growing and winemaking, there are specific wineries that produce registered Certified Organic Wine. Of course the regulations that determine “certified organic” vary in every country.

Organic Wine

When growing grapes for organic wine and through the entire wine making process there is no room for the use of chemical additions. Instead of using synthetic herbicides to remove weeds and fertilizers, wineries use mechanical weeding (remove weeds by hand or with machine) and natural compost. Organic wine also reduces the use of pesticides. Instead, wineries will either use chickens or handpick cutworms from vine leaves.

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Specific non-chemically enhanced products are also available for organic farmers to remove pests. However, these sprays typically require three to four applications and wipe out all bugs, including beneficial predators. Obviously organic wine comes at a price, similar to organic fruits or vegetables. On average it costs 20% more to run an organic vineyard then non-organic, thus prices are escalated.

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Organic Certified emblems are added onto wine labels that meet all requirements. If organic products are valuable in your dietary preferences keep an eye out – there are plenty of them out there. If you’re unsure, check the wineries website.

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Non-Organic Wine

Now don’t jump to negativity as non-organic wine isn’t all horrible. In fact, there are benefits to some of the products used in conventional wine making. For example, in order to manage pests winemakers have options for environmentally friendly pesticides. Vintner Kevin Phillips of Bechtold Vineyards uses Agri-Mek, a chemical that allows him to only remove harmful insects and keep those that benefit his vines after only one spray.

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Non-organic wine also uses GMO yeasts in winemaking, which carries out malolactic fermentation at the same time as alcoholic fermentation and “unlocks flavour and aroma.” This not only allows for the winemaking process to move much quicker (meaning much more wine!) but also reduces risk of wine spoilage. It also removes biogenic amines that can have negative health risks; however, GMO is said to have health effects of its own.

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While both organic and non-organic wines have their own benefits and downfalls they do have their similarities. Both wines do require the use of preservatives. Sulphur Dioxide that is produced by yeast during fermentation acts to protect wine from microbial contamination, mould and yeast. All wine contains a minimum of 1050 mg/L of preservatives that allow you to cellar wine while it continues to enhance its deliciousness.

Depending on your dietary preferences, organic wine may be your best option, although I wouldn’t let this stray you from ever trying a non-organic wine. In fact, WineCollective features plenty of both organic and non-organic wines in our packages. The bottom line is vineyard staff and winemakers are all looking to produce a wine that they are proud of and even more, tastes nothing like bug spray.

Wine ads target a younger audience

Posted on by Wil Knoll

When did you start drinking wine? Was it at 18, when you were first welcomed into a bar or at age 35 when sophistication and a relaxed dinner with friends sounded more appealing than the city’s hotspots? Maybe you grew up in old country with only two options for a beverage to accompany a meal: Water or wine? My dad at 10-years-old was asking for ‘grape juice’ at lunch before running off back to school. Lucky guy hey?

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Wine appreciation obviously varies; however, it may be safe to say that the majority of wine drinkers are among the older crowd. At least that is what the wine industry is reporting while they try and shape advertising to grasp the attention of younger generations.

“The battle is on, everyone is being aggressive,” said Danny Brager, an alcoholic-beverages expert for Nielsen, when discussing wine advertising targeted at youth with The LA Times. In addition to the aggression, wineries are having to compete the “Craft beer craze,” that is taking over.

WineCollective has noticed this connection before. With the popular eye catching wine brands such as “Bodacious Brunette Red,” or “Fat Bastard,” advertising is definitely headed in the direction for attracting beyond the snobby old French man that wine is typically associated with. What’s more if that this simple tactic is working as these hilariously named wines are skyrocketing in sales.

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If you’re out and about, you may notice wine’s popularity with younger crowds. My personal observations have noticed how common it is for a group of friends to order wine to the point where it almost seems like a trend. Sangria is appearing on every pub’s drink menu and nightclub bartenders will hand you a glass of “white wine” in a plastic cup. Whether it is celebrity wines (we’ve all heard of Brangelina’s Rose that flew off shelves) or entertaining names, wine advertisements are working.

Typical alcohol campaigns today circulate around the idea that wine is cool or “enhances social success,” Lambrini is targeted at young women as a “social lubricant.”

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The Wine Institute lists issues and policies when advertising wine. Number 2.c. reads, “Wine shall not be presented as vital to social acceptability and popularity.” This rule, among others, poses a challenge to wine companies who are attempting to pull wine from the market of baby boomers (44% of sales) to the up and coming.

So how do vintners balance generating interest with the young-folk in a way that is socially responsible?

In the fall of 2012, Los Angeles event organizers Second Glass prepared a Wine Riot. With bass-pumping DJ’s and a trendy venue, the event was bound to appeal to the cool kids. Throw in 250 wines, with UNLIMITED tastings, for $60 and you most definitely have a party.

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“It’s fun socializing and getting tipsy. Nobody’s judging you if you don’t appreciate the ‘complex blends,’” said 26-year-old Wine Riot attendee, Ellie Ti.

It seems as though advertising to new adults isn’t that complicated. Apparently wineries that implement less fancy labels and easy-drinking wines are destined for success in generations to come.

We can only hope that within those generations there are a few who still enjoy those ‘complex blends.” From scientific winemaking methods to the thousands of varieties, unique in quality and flavour, there is valuable education in wine that is not only for members of high society.  While we’re all for new vino fans, let it not come at the expense of losing the value and experience of wine for a shiny label.

Welcome to Wine – expand your palate!

Posted on 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.

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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.

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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.

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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.

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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.

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*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!

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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.

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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.

Camembert cheese, white wine and pear; selective focus

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!