News Archives - Page 17 of 30 - WineCollective Blog

Petite Syrah Vs. Petite Sirah

Posted on July 24, 2013 by Wil Knoll

You may just think the only source of difference between Syrah and Sirah is a typo. There are however various characteristics and origins that set the grape varieties apart.

SIRAH

The black grape, Sirah, is actually a cross of varieties Syrah and Peloursin; all three varieties originate from the southern Rhone region of France. In the 1880’s Mr. François Durif blended the genetics of the two grapes. Sirah, in turn, is also recognized as Durif.

Sirah berries are tightly clustered and dark. Overtime it was found that the vines were not well suited for France’s climate because of their lengthy ripening process and Rhone’s heavy rain late in the growing season. The thin skin of Sirah fruit achieved a higher quality when grown in Mediterranean climates, with long and dry summers. Today, the grape is grown in California regions such as Napa Valley and Sonoma, where is seems to thrive.

Sirah wine is very dark and deep in colour. Tannins are strong and rich textures fill the mouth. The palate holds flavours of spices and peppery red fruit.

WineCollective has previous featured 2010 Castle Rock Petite Sirah from Lake County, California. Here are our tasting notes; we do recommend you give it a try!

Eyes: Huge body to this wine, it is almost completely opaque. This wine will stain your glassware if left in overnight.

Nose: Straight out of the bottle there are meaty rustic notes, but these will blow off with 15 – 30 minutes in the glass. Afterwards, it rounds out to notes of black fruit (plum, blackberries, black cherries).

Mouth: Tannins are huge but not overly grippy. Our tasters found more blackberry than meat on the palate versus the nose. The tart (due to acidity) dark fruit also combined with leather and cigar box. You just need food to sop up the huge body and the bit of heat that peeks through.

Food Pairing: This is a red drinker’s red wine. Combine with a white meat like pork tenderloin in a blue cheese sauce.

SYRAH

As previously noted, the Syrah grape originated in Rhone France, where it is still grown and produced to make many fine wines. Unlike the Sirah grape, Syrah is very easy to grow and has flourished in regions of the United States, Argentina and Australia. Down Under, the wine is known as Shiraz and this name has become widely recognized throughout the wine world.

Syrah is a red grape that produces full-bodied wines that are excellent for cellaring as they can age and develop for a decade or more. Syrah aromas show off smooth chocolate and blackberries. The variety is commonly used to create red blends with Cabernet Sauvignon, Merlot or Grenache.

WineCollective has included plenty of Syrah wines from around the world in our packages. The 2007 Cameron Hughes Lot 237, produced in Napa Valley, carries many typical Syrah characteristics.

Eyes: Inky black with purple tones in the glass completely opaque except for the very rim.

Nose: Dense black fruits, mint, spice, cedar, vanilla, olive, tar, resin, plums, coffee, and chocolate packed tightly together over alcohol heat. It’s a little boozy (15.8% will do that), so taking a short break from nosing may yield different results when you return.

Mouth: A bruiser, prepare to have your palate worked over by this full-bodied Syrah. Powerful with intense coffee, smoked meat, tar, tobacco, and wood flavours. Alcohol adds some silky textures to the body as well. Some rustic or stemmy tannin characters may be noted on the back palate as well.

Food Pairing: Beef or protein rich foods are the natural pair but this wine may be best with smoked or cured meats or game based dishes due to its size.

Rhone Valley, Southern France

If you are still new in your wine journey, we invite you to see, smell and taste the difference between the two grapes; both of which bring deep and flavourful wines to the table. If nothing else, you can be confident in your wine trivia with the creation of Dr. Durif’s Petite Sirah and it’s parent Syrah.

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!

Season of LOVE at WineCollective

Posted on July 17, 2013July 27, 2013 by Wil Knoll

Church bells are ringing meaning Wedding Season is most definitely upon us. Personally, I enjoy the five or so weddings I attend every year. Great food and wine, the reunion of friends and family and of course the puppy-dog love shared by the new Mr. and Mrs.

As a guest to your loved one’s special day, the challenge may only be in finding the perfect gift. A dramatized, “Oh thanks Aunt Liz, another tea set is just what we needed,” may not be the response you want to hear. And lets face it, who really wants to go walk around Bed Bath & Beyond to find the couples chosen gravy boat?

If you have a hard time coming up with a genuine and unique wedding gift, WineCollective once again is here to help. For the remainder of the season of love from July through to the end of September, WineCollective is offering a $25 discount with the coupon code MR&MRS2013 on gift packages that will be easily delivered to the happy couple’s front door.

A wedding gift from WineCollective is effortless and stress free. The discount can be used on any gift package subscription on a purchase of $200 or more. With delivery across Canada, wine can be delivered to your destination wedding in Ontario and even postponed until the couple returns from their honeymoon. Also included is a gift message, which can be sent to the recipients, via email, or yourself to include in the card and kept for a surprise.

WineCollective is pleased to be offering the MRMRS2013 coupon for those attending a wedding this year. For a great value the newly-weds will enjoy fabulous wine, chosen and critiqued by our wine professionals, delivered monthly. Thanks to your crafty idea, bottles will be opened and the celebration will continue months after saying “I do!”

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

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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.

Top Five Wine Robberies

Posted on June 26, 2013 by Wil Knoll

Apart from diamonds and cars, wine is apparently also a valuable steal. Regardless of what seems would be a difficult procedure, thieves from around the world have managed to leave chateaus, restaurants and wineries with a much smaller collection.

WineCollective staff are saddened by some of these recent heists as we truly value the winemaking of all wineries affected. Here some of the most notorious.

Chateau d’Yquem. Bordeaux, France
While this heist is not technically one of the largest, it is the most recent. Earlier this month, this winery considered to be a producer of some of the world’s greatest sweet white wines was robbed of 380 half bottles. Although the stolen vintage was not particularly exceptional, each bottle was worth nearly $400, making the total lost value 100,000 Euros. These thieves were quick and managed to escape after an alarm was triggered and before police arrived at the scene.

Ulriksdals Wärdshus Restaurant. Stockholm, Sweden
In August 2006, a collection that held records in the Guinness Book of Records was taken by thieves managing to only leave one fingerprint. 600 bottles of First Growth Bordeaux totaling $485,000 was cleared from the prestigious Stockholm restaurant. Thankfully, this collection was insured.

En Route. New South Wales, Australia
Recently in May 2013, a transportation service realized 62,000 bottles of South Australian wine was missing, four kilometers from their warehouse destination. Fortunately for the thieves each bottle was clear skinned or unlabeled, making it easy to re-sell their stolen wine which had a retail value of $500,000. Various wineries were affected including, Gemtree Vineyards, Lakebreeze Wines, Zontes Footstep and Dandelion Vineyards.

Warehouse. London, England
400 cases were stolen from a large London warehouse in May 2011 after cameras and security alarms were disabled. Thieves managed to forklift collections, most of which belonged to private investors. A value of 1.6 million dollars of wine was stolen.

Legends Cellars. Orange County CA, United States
In 2012, employee George Osumi was charged with stealing wine from customer’s lockers since 2008. By replacing Legends Cellars wines with none other than Two Buck Chuck, Osumi was able to delay getting caught for four years. While his son is also an employee, he was not involved and cooperated willingly with police for his father’s 2.7 million dollar crime against wine.

From 2008-2012 George Osumi replaced customer’s wine with Two Buck Chuck

Unfortunately these are just a few of what seems to be an increasing crime. Theft with wine occurs in many forms including sales of fake bottles. We encourage you to report any wine-related crimes. The experience of wine is meant to be shared, not stolen.

Our thoughts are with you at WineCollective

Posted on June 24, 2013June 24, 2013 by Wil Knoll

With the recent flooding in Southern Alberta, WineCollective extends our sincerest wishes to those personally affected. We hope that you and your families are safe and well, and our thoughts are with you.

As Calgarians, we understand the impact of these events and we’d like to do whatever we can to help. Please get in touch if there is anything we can do.

via ShitNenshiHastoSay

PS. We will be offering free wine storage for any WineCollective members who need a temporary cellar.

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.

Welcome to Wine – Wine making

Posted on June 14, 2013January 22, 2015 by Wil Knoll

Making wine is lengthy process that involves more than stompin’ on some grapes and pouring juice into a bottle. In fact, the scientific system is quite complicated and involves chemistry and biochemistry methods that I am not qualified to comprehend, never mind explain. However, having some general knowledge of its creation can help you understand what elements make wine taste the way it does.

So here, broken down for us in simpler terms, is the wine making process from vineyard to winery to our kitchen tables.

Grow Grapes

Arguably the most important step in wine making is growing grapes. Vineyard location, climate and soils all impact the final wine we get to enjoy. The grapes’ exposure to sunlight and time on the vine also determine development and sugar levels.

Harvest

Beginning late summer to fall, grapes are either hand picked or machine harvested. The type of method used can obviously affect cost; however, using a machine can increase efficiency for larger vineyards while handpicking acts as a primary selection process for ripe grapes. Once grapes are gathered they are transported to the winery.

Sorting

Whether the grapes are machine or hand picked, they go through a sorting process done by hand. This ensures only the finest grapes are used, removing rotten or raisined grapes and leaves. A destemmer removes the fruit from stem and also lightly crushes the grapes. This allows for the sugar in the juices to blend with natural yeasts from grape skins.

Red or White?

When making a red wine, grapes are fermented with skins in order to form colour characteristics and tannins. In making white wine, grapes are removed along with the stems and further pressed before heading to fermentation. Traditional wineries may choose the “stomp” method or foottrodden to begin the fermenting process.

Fermentation

The crushed grapes are brought to stainless steel containers where natural or added yeasts turn sugar in the juice into alcohol and carbon dioxide – which is released from the open container. Red wines are fermented at hotter temperatures until all sugars have developed, while white wines are typically moved earlier for sweeter taste and a lower alcohol content.

Pressing and Malolactic Fermentation

Removing solids from grapes skins is done by a “punch down” or by pumping it over top of itself; this also feeds oxygen to the wine in order for yeasts to continue to grow. The wine is then matured (typically in barrels for red wine) in order to produce a softer mouth feel and reduce acidity.

Fining and Filtration

Wine is kept in oak barrels or stainless steel tanks where they can remain for months to several years before final filtration. This process ensures all sediments and solids are removed from the wine in order to ensure the product is not cloudy but smooth for consumption. Some wines are unfiltered and should be decanted when opened at home.

Bottling

Using nitrogen or carbon dioxide, the wine is pumped into bottles that are then topped by either cork or a screw cap – depending on the wineries preference. Afterwards, a label is glued on, completing the wine making process. Bottles can be put away for further maturation or sent off to consumers.

From carefully selecting their ripest grapes to unlimited testing to reach perfection, we appreciate the winemakers who have mastered their craft and are now producing quality wines.