Pairings Archives - Page 4 of 7 - WineCollective Blog

How do you like it done?

Posted on February 13, 2017 by BlackSquare

Steak, that is. From basic to gourmet sauces, seared or grilled, and rare to well, we all know how we like it done. Ritualistic and precise, there is a method to our steak madness. Do you give the same attention to pairing the perfect wine with your choice cut?

We realize that part of the pleasure of steak and wine is in it’s simplicity. The no-fuss approach is to reach for a solid Cabernet, Syrah, even Merlot or Malbec. There is nothing wrong with this, but we would like to share some tips to bring your heavenly duo to the next level.

Temperature

The rarer your temperature, the more the beef will temper your wine. If you like your steak cool and blue, you can opt for a more tannic wine. Younger Cabs, judicious oak and other wines like Syrah, should be strong enough to withhold the mellowing nature of rare to medium rare.

Method

Grills will offer the maximum amount of char, which leave a smokey and bitter taste. To offset the strong flavours from an open flame, choose a wine that is ripe and juicy. Wines like Napa Merlots, or quality Malbec will offer some sweeter tannins to balance the scorched steak.

Cut

The cut of beef will have a substantial impact on the style of wine you should select. Leaner cuts like sirloin should be paired with lighter bodied wines. Depending on the local, look for Grenache and even some Pinots. For richer/fattier cuts like Ribeye, you will want a fuller bodied wine like a hearty Cabernet.

Seasoning

Sauces will change the what wines you should be looking for. For example, a lean cut with a cream sauce might warrant a bold Chardonnay. Mushrooms have an affinity for Pinot, which would work well with flank steaks. Pepper is a bold spice that has a big affect on a wine. Liberal peppering, peppercorn sauces and crusts will increase the ‘heat’ (perceived burn from high alcohol) in a wine. High alchohol wine will seem even hotter with an abundance of pepper.

February WineCollective packages have a wide selection of steak-friendly wines. Here are our suggestions:

Beau Vantage 2010

Medium bodied, high alcohol (14%)

Tenderloin, seared, cooked medium, herbs and butter

Bien Salud 2013

Med-light bodied, med+ alcohol (13.9%)

Sirloin, grilled, cooked medium, garlic and mushroom

Secret Cellars 2014

Med+ bodied, high alcohol (14%)

Beef rib, grilled, medium-rare, wine sauce

Canepa Novísimo Carménère 2014

Medium-bodied, med alcohol (13.5%)

Flank steak, cast-iron broiled, cooked medium, chimichurri sauce

TATE Spring Street Merlot 2014

Full-bodied, med + alcohol (13.8%)

– Ribeye, grilled, medium rare, simple salt and pepper

Find these wines in the WineCollective e-Store. Available Now!

January’s Main Event: Portugal vs Spain

Posted on January 24, 2017 by BlackSquare

Portugal and Spain share many commonalities in geography and in viticulture, including varietal plantings and wine culture. However, the style of wines produced and variations in micro-climates are vast. Here is a quick study on what is similar and not so similar between these 2 neighbours.

Grapes

Portugal is like a ‘wine island’, where unique varietals are grown in almost isolation. Portugal has hundreds of indigenous varietals, many are not found anywhere else. Here are some of the most popular and obscure grapes you can find in Portugal.

Arinto – Widely planted, especially in Lisboa and offers a zingy, fresh and acidic profile.
Tinta Roriz or Aragonês – The same grape as Tempranillo, just a different name.
Sangiovese – An international varietal, not home to Portugal, but found in small amounts.

Spain has enjoyed significant international popularity lately, with Spanish wines being readily available and affordable. This has helped establish varietals like Tempranillo, pushing them into the mainstream. Here are some of our favourite, less-known varietals.

Viura- The most heavily planted white grape in Rioja (aka Macabeo) and used often for Cava.
Picapoll – An obscure grape mostly found in Cataluña.
Mencía – A well structured grape that thrives in NW Spain, Bierzo.

Regions

Portugal’s regions are almost all Mediterranean in climate, with even the furthest vineyards not very far from the ocean. The main differences in the sub-regions will be due to elevation. The plains and plateaus having more heat, while hills will have mitigating cooling breezes and nighttime temperatures.

Dão, named after the Dão River, is in northern Portugal. Here, the quality vineyards are grown from 150-450 meters above sea level and enjoy the affects of diurnal temperature. Most commonly, you will find Tinta Roriz and Touriga Nacional.
Douro produces both fortified and non-fortified wines. Most notable, Douro is known for its Port. The geography in Douro is centred around the Douro River, which was used to transport the barrels of Port from the steep vineyards, to the cellars.

Spain has over a dozen different wine regions, with more sub-regions within each. Spain’s regions vary vastly based on elevation and temperature. The arid plains of Toro produce ripe and rugged Tinto de Toro (Tempranillo), while the more northern Galicia is a cooler climate with more crisp white varietals, like Albariño.

Catalonia is far north-eastern Spain, near Barcelona. Near the Mediterranean Sea and with strong French influences, this are is unique from other Spanish regions. Catalonia is home to the majority of Cava production.
Castilla y Leon is a vast region with many sub-regions. It is impossible to categorize the entire area, because production is so variant. Bierzo, bordering Galicia and Asturias, is home to Mencía, Grenache and Godello. While Ribera del Duero is home to iconic Tempranillo, where it grows with extreme climate of hot summers and cold winters.

Cuisine

Portugal’s traditional food is rustic, hearty and full of seafood. As with any country, there are many variations and regional differences. A rule of thumb, in Portugal expect lots of pork, rice, stews and octopus. Here are some common dishes.

Caldo Verde – green cabbage soup
Blood sausage
Bacalhau – infamous salted cod

Spain also has a strong seafood presence, with so much coastline and variety, this should come at no surprise. Both Portugal and Spain’s bars and eateries will have ample olives and almonds, usually enjoyed as pre-meal snacks. In addition to stews, sausages and peppers, and some of the best olive oil, you will find.

Saffron- seasoning your potatoes, paella and prawns
Paella – the dish that puts Valencia on the food map
Pisto – Spanish ratatouille

WineCollective featured a heavy selection of wines from Spain and Portugal this month. Visit the online shop to read more about these selections:

SPAIN

Viñaguareña Mazal Barrica

Gran Bohedal Crianza

Gran Bohedal Blanco

PORTUGAL

Vidigal Artolas

Vidigal Dom Dinis

Cortes de Cima Courela

Monte da Ravasqueira Sangiovese

Use the coupon code PORTUGAL5 for $5 off your order of Portuguese wines!

Don’t leave your meat hanging…

Posted on August 15, 2016 by BlackSquare

Support it with wine!

Blog

Keep an eye out for your Charcuterie & Wine pairing card in August packs!

Charcuterie and wine can be a difficult pairing if you over think it. Though there is a wide variety of flavours and dishes, avoid trying to make a match for each meat. Opt for a Sparkling or a Rosé which will be best suited to almost everything on your cutting board.

Charcuterie is dominated by fats, spice and salt. These are all components that are important to think about when selecting a wine. High acid wines cut through the richness in fatty foods, which would otherwise leave your palate oily. Skip high alcohol wines with spicy foods, instead select wines that have more sweetness to balance the heat. Salty foods can make a wine seem flabby, another reason to look for wines with higher acid levels.

With so much going on, on the plate keep the wines simple and light to medium bodied. You do not want your wine to fight for your attention. Your selection should help cleanse your palate and support your charcuterie.

KEY TIPS

Low alcohol wines
Pick red wines with lower tannins (Pinot).
Avoid wines heavily oaked wines.
No pickled acutrements (unless you are serving Sherry or Beer).
Not the time for your Shiraz or Napa Cabs.
Look for regional pairings: Spanish wine & Iberico ham.

TRY THESE WINES

Medium bodied Barbera, caution with spice. Try the Massolino Barbera d’Alba.
Off-dry Riesling loves Prosciutto. Like the, Boundary Breaks #239!
Lambrusco will work 99% of the time.
Pinot Noir is great with terrines and patés. Konzelmann Pinot is light and fruity!
Man up and grab a dry Rosé! Staff favourite, Domaine du Salvard is restocked!
Crisp whites, like a Verdejo or Airen. Campos Reales Sauv Blanc, Airen blend.
Sparkling wine, Cava from Spain, Prosecco from Italy are easy and affordable.
Gewürztraminer from Canada. We have Fielding’s Gewürtz available.

Check out Carnivore Club for the best selection of cured meats, delivered! Use the promo code WINECOLLECTIVE to get 15% off your first box.

Partnered with your WineCollective package, the combinations are endless! New to WineCollective? Give us a try! Receive $15 off your first purchase using the code: MEATANDWINE15

The Ultimate Father’s Day Gift – WINE & MEAT!

Posted on May 25, 2016 by Wil Knoll

For Father’s Day this year, we have partnered with our friends at Carnivore Club to bring Dad the ultimate gift! Forget the ties or golf shirt, wine and meat is more up his alley…

The duo gift includes a WineCollective package, featuring two bottles of red, exclusive wines as well as a custom WineCollective corkscrew. A Carnivore Club crate will also be shipped to your Dad, including 9 artisan crafted cured meats. The perfect pairing and only $98.49!*

Father’s Day is Sunday, June 19th! Order by June 8th to guarantee delivery before June 17th.* Packages are available for purchase until June 18th.

For more information or examples on Carnivore Club, check out our WineCollective blog on the subscription service after we received our first shipment!

If you have any questions about our Father’s Day package, please contact us!

*Price does not include taxes or shipping.

*Carnivore Club package is shipped separately from Toronto, ON. Shipping times may vary.

Meet Liquidity Wines

Posted on March 28, 2016 by Wil Knoll

You may have noticed a special Canadian wine in March WineCollective packages, Liquidity Chardonnay! Nestled in the Okanagan Falls, between Lake Vaseux and Skaha, the land where Liquidity Wines now sits has been supplying quality fruit for eighty years.

In the 1930’s, Charlie Oliver developed Oliver Ranch where he planted over 110 acres of cherry, peach, apricot and pear trees. His development of irrigation systems still feed surrounding vineyards to this day. A pioneer in the Okanagan, it is said that in it’s day, Oliver Ranch was the largest orchard in the British Empire.

Oliver Ranch was divided and sold in 1971. Blue Mountain’s Ian Mavety farmed the property and a 30-acre portion, planted to German varietals, became today’s Liquidity Wines.

A subsequent owner built the Santa-Fe style home located on the property. Because it sat on a hilltop and was opened to panoramic views, it was frequently mistaken for a winery. In 2008, a group of business men and wine enthusiasts led by Ian MacDonald, renovated the Santa Fe house to a tasting room and Bistro, which was completed in 2013.

*Photos by Lionel Trudel

In addition, MacDonald and his team built a modern fully-equipped winery in time for the 2012 vintage, though in previous years, Liquidity made small volumes of their wines at another winery and sold their remaining fruit.

Through out the 90’s, all non-vinifera vines were replaced with current varietals, Viognier. Chardonnay, Pinot Noir, Pinot Gris, Merlot, Cabernet Franc and Cabernet Sauvignon on the 30-acre plot.

As the Okanagan Falls is the most narrow part of the valley, wind funnels through and cools the grapes. Erin Korpisto of Liquidity says because of this “the Okanagan Falls [are] usually 2 to 5 degrees cooler than Oliver and Osoyoos, making the area particularly known for its excellent Pinot Noir and Chardonnay production.”

10,000 years ago, glaciers covered the Okanagan landscape and deposited sand and gravel soils. These mineral rich soils are not only an ideal growing condition for the vines, but they also translate into the character of the wines. All Liquidity wines are estate grown and hand-harvested. Only sustainable viticultural practices are suitable for the two Liquidity vineyards.

“Here at Liquidity, there are three pillars: Wine, Food & Art.”

Wine

The Liquidity Chardonnay happens to be a favourite among staff and Liquidity fans. A few weeks ago, the wine received a Silver Medal at the Chardonnay du Monde competition in France.

The juice was racked to French oak barrels (20% new) to undergo fermentation. Partial malolactic fermentation followed and the wine was aged on lees, with stirring for 11 months.

“The 2013 Chardonnay is a bit more rounded and has more complexity than previous vintages. While still maintaining lovely acidity and fruit,” Erin says. “This vintage shows the health of the vineyard beginning to flourish and the vines really coming into their own.”

Food

Liquidity’s Bistro is a modern, Okanagan and Pacific North West inspired restaurant that not only uses fresh local produce, but also ingredients from the chef’s own garden. Only open seasonally, the food at Bistro is simple, clean and fresh.

As the second pillar of Liquidity, Erin stresses the importance and relationship between food and wine. For the 2013 Chardonnay, she recommends Bistros’s Oliver Road 17 Char with Smokey Puttanesca Butter, Roe, Ancient Grain “Risotto” and Preserved Lemon Vinaigrette.

Art

From the very beginning, Ian MacDonald had always been passionate about art, design and the conversations that they begin. Around Liquidity’s grounds are various pieces of work that belong to Liquidity and Ian’s own personal collection. You can find descriptions of all the pieces at Liquidity on their website.

From July through October, on the 2nd Saturday of each month, Liquidity will be hosting their second annual Artist Lecture Series, featuring many Canadian artists such as Bobbie Burgers, Jeff Burgess and David Burdney.

As always, we encourage our members to head out to Canadian wine regions, including the Okanagan Falls! Liquidity Wines would love to have to visit their tasting room, Bistro and inviting, art filled, grounds.

Visit Liquidity Wines and give them a follow on Twitter, Facebook and Instagram for information on upcoming events at the winery, and let us know how you enjoyed the 2013 Liquidity Chardonnay.

Stay tuned for more Liquidity Wines!

Rate, comment and buy more on the members only, online store!

Welcoming Chastity to WineCollective

Posted on March 17, 2016 by Wil Knoll

Over the last few weeks, you may have spoken to or heard from the new gem of WineCollective, Chastity!

Working in the Calgary wine industry for eight years, Chastity knows her way around a bottle and so we are very excited to have her as our Customer Relations Assistant!

Chastity’s energetic and contagious positive attitude, along with wine knowledge in her back pocket, makes her a great addition to the WineCollective and Highfield team. To top it off, she’s practically a chef and invites you to check out her many creations (and pairings!) via Instagram, @mncanadian

Favourite Wines: “Old world wines. Anything from France, Italy and Spain.”

Current underrated varietal: “Riesling. There is a lot more to it!”

Chastity can’t wait to meet our members! Come welcome Chastity to WineCollective with an in store tasting of Nathalie Bonhomme wines at Highfield on Friday March 18th from 4-7.

Cheating on wine, with beer

Posted on March 3, 2016March 3, 2016 by BlackSquare

Continuing to compare the similarities between beer and wine, we use some of the same framework when evaluating the style and quality. Appearance, aroma, body and finish all translate from wine to beer.

With tasting beer, there is greater emphasis on the body and taste, less on colour and aroma. So, when you enjoy a brew, do you think about it the same way you might with a glass of wine?

If you always find yourself cracking open a Pilsner, what wine would suit your tastes? Or if you can’t get enough of Zinfandel, which beer style would you be equally enchanted with? WineCollective has taken key descriptors of beer styles and matched them to a corresponding wine.

Lager = Pinot Grigio

Lager is a wide net that catches many different sub-categories. From an American light Lager (Coors and Kokanee) to Dark Lagers and Kolsch. Generally, medium to light bodied, with little malt aromas, neutral flavours and low bitterness (IBU). Think of the addition of stronger malt flavours as a more complex, barrel-fermented Pinot Gris.

Sours = Sparkling

Sours generally are light bodied, have low bitterness, moderate alcohol, and higher carbonation. Flavours range through dough, from the malt, and lemon to tart apple. Champagne, Prosecco, Cava and Cremant all offer the similar balance between acidity and sugars. Pair your Sours with the same sparkling pairings, like salty foods, shellfish and fried foods.

Porter = Tempranillo

Porters are medium to full bodied with strong dark malts, sometimes with a slight burnt quality. Chocolate, coffee and grain, with a off-dry finish. Tempranillo from Toro or Rioja, where Reservas are aged in oak will give high alchohol and chewy weight.

Wheat = Chardonnay

A German Wheat beer has high carbonation and a dry finish. Expect a round, fluffy mouth-feel and medium/light body. Absence of bittering hops gives the perception of ‘sweetness’. The minimum 50% malted wheat and yeast used give flavours of clove and banana. This style will be best replicated in a barrel-fermented Chardonnay, with a plush body and vanilla oak notes.

Stout = Amarone

Made with dried grapes, produces high alchohol, rich bodied wines. Stouts will range between 8-12% abv and are full to very full bodied. The flavours indicative of Imperial Stout can often include roasted malt, tar and dried fruits like prune and raisin. The finish ranges from dry to moderately sweet.

Ale = Merlot/Cabernet Sauvignon

Like the Lager, Ale is a wide category with many sub-styles based on the ingredients and origins. An American Brown Ale is a balance of solid malt and hops with chocolate and caramel flavours. We think that a refined and aged blend of Cab and Merlot also offers the richness and toasted/nutty notes of oak.

IPA = Syrah

IPAs are distinguished by the strong bitterness. The hoppy bitterness of a standard American IPA ranges from 40-70 IBU (your palate can’t identify bitter units past 100). We wouldn’t classify wines by bitterness, but instead we will partner IPA with wines with equally bold characteristics in tannin, spice and body. Syrah, Aglianico or even Pinotage.

What is your go-to beer and favourite wine? Let’s see if we can find some correlation in our palates. Leave your comments below!

Interested in exploring Craft Beer even more? Don’t forget to check out Canada Craft Club!

A Christmas Treat: Red Wine Hot Chocolate

Posted on December 23, 2015 by Wil Knoll

Warm, cozy hot chocolate with a boozy touch. YUM! Enjoy this Wine-O Hot Chocolate recipe with (adult) friends & family over the holidays!

hot+chocolate+with+red+wine+-+chasing+saturdays

Ingredients – Recipe by Cassie Johnston

⅔ cup semisweet chocolate chips
⅔ cup dry red wine (see below for our recommendations)
½ cup milk
½ cup half and half
2 tablespoons sugar, optional (see notes)
Pinch of salt
½ teaspoon vanilla extract

How to:

Combine the chocolate chips, wine, milk, half, and half and sugar* in a small saucepan over medium-low heat. Heat, stirring constantly, until chocolate chips are melted and the mixture is hot.
Remove from heat and stir in the vanilla and salt. Pour into mugs and serve.

* If you’ll need to use the sugar or not will depend on the sweetness of your wine. If you’re using a very dry wine, you’ll want to add in the sugar. It’s best to take a sip without the sugar, and then add it in if need be.

Which wine do I use?

The 60 North Merlot, with touches of Petit Verdot, Petit Sirah, Zinfandel and Malbec is a balance of fruity and savoury. Bright and fresh without overdone acidity will really blend into the chocolate with added spice and sweetness.

Empordàlia Verdera Negre is a blend of Grenache and Carignan. The emphasis on tart berries, spice and even hints of cocoa will compliment the rich chocolate flavours and limit the use of added sugar.

Witt’s End, Luna Shiraz is a slightly older WineCollective feature but is always kept in stock due to its popularity. From McLaren Vale, Australia, you can expect along the lines of a rich fruit bomb with oaky spice. What makes this great for your hot cocoa, is the silky mouthfeel and balanced tannins and acidity.

Undurraga U is entirely Cabernet Sauvignon, which is well known for its love affair with chocolate. The Chilean wine is youthful and vibrant, and sees no oak. It’s dark berry and chocolate spice characteristics are a bonus.

If you’ve already consumed these wines without any left in your cellar, we recommend sticking to Merlot, Grenache, Cabernet Sauvignon and Shiraz based wines for your hot chocolate.

For last minute shoppers, remember that WineCollective Holiday Wine Experience Packages are still available until Dec 31st. We’d like to wish all of our members a very Happy Holiday Season, with great food, friends & wine! Cheers!

What wine to pair with wild Stampede food

Posted on July 10, 2015 by Wil Knoll

It is Calgary’s favourite time of the year again, Stampede! Along with the boots and cowboy hats, us Calgarians are also used to seeing some adventurous food and treats on the midway.

Glazed donut grilled cheese, via The Big Cheese.

Each year, vendors release some delicious, or disturbing, menu items. Last year’s scorpion pizza or the mini donut poutine, we can only imagine how the wrong beverage pairing could off throw these gutsy food combos. This year, after picking up some yummy (hopefully) grub, head to the beer gardens or the Western Oasis, wine garden for the perfect Cabernet, cowboy.

Better yet, try these recipes out for yourself with the best match from the WineCollective store!

GLAZED DONUT GRILLED CHEESE

A single glazed donut stuffed with the exceptional string cheese!

The creamy cheese and sweetness calls for sparkling and specifically, the vibrant bubbles and fruity character of Prosecco!

Terre di San Venanzio Fortunato

Club price: $17.99

With plenty of sweet ripe fruit (melons, apricot and pear) the sweetness of the donut glaze will be matched. White flowers and bountiful acidity will cut through the cheesy goop. With textured bubbles, your palate is left cleansed and refreshed!

DRAGON DOG

At $100, this is the most expensive hotdog in the world according to Guinness Book of Records! Kobe beef, cooked in truffle oil with lobster tail, garlic, truffles and ricotta cheese.

Grain-fed Kobe beef* needs a wine with earthy quality and balanced tannins. Combined with lobster, truffles and ricotta cheese a versatile wine is a must with fruity nuances and just enough structure.

Costers del Priorat Elios

Club price: $20.50

A $100 hot dog deserves the fanciest Stampede dinner possible. Fortunately, you can find this blend of Grenache, Cab Sauv, Syrah and Carignan at the Western Oasis! Juicy fruits and soft tannins won’t overwhelm this combo of foods and texture.

MAPLE BACON BOX

Maple + bacon = every Canadian’s dream! Add noodles and chicken and you’re on top of the ferris wheel!

High acidity is needed to break through the salty fats, so we would definitely recommend a refreshing rosé! For a sneak peak into July’s package, check out the…

Domaine du Salvard Rosé $20.49

Made with Pinot Noir, the rosé is full of bright red fruits, peaches and minerality with big but balanced acidity. Not overly sweet, this dry example will stand up to the bacon and chicken as well all while matching the sweet maple!

Check out the WineCollective store for any of the wines listed, or others similar to for delicious pairings to wild Stampede fare.

If you find something strange or tasty on the grounds and are eager for a wine pairing, share with us on social media! Chances are we’ll be two-stepping somewhere near by and are willing to take on the challenge!

* For the best wine pairings for particular cuts of beef, check out our Cuts & Cabernet blog!

Grapes and greens: a guide to pairing salad with wine

Posted on June 9, 2015June 9, 2015 by BlackSquare

Salad is one of the more difficult foods to pair with wine. From bitter greens to acidic dressing, there are many factors to consider when trying to pick the perfect bottle. Instead of memorizing classic wine and salad pairings, remember these key tips when building your salad, or, selecting the wine to match!

Beaujolais_salad

Protein in your salad should be the focal point. If you are adding tuna, grilled chicken or shrimp to a salad, treat the protein like you would if it was your main course.
Fruit in salads, such as peaches, grapes or mandarin oranges, will be best matched with Viognier or Chardonnay.
Cherries, cranberries and blueberries work with Pinot Noir and Gamay.
When adding candied nuts, a honey vinagerette or dried fruits, make sure to choose a sweeter wine to match.
Difficult vegetables like artichoke, asparagus, endive and kale are not a lost cause – don’t leave these greens out! Look for Pinot Gris, Sauvignon Blanc and Viognier.
Vinager in salad dressing can make the acidity in your wine fall flat. Make sure the acidity in the wine meets or exceeds the dressing.
Reduce the presence of vinager by adding stock or cream to the dressing, or opt for alternative vinagers like apple cider or rice wine vinager.
Look to the country of origin of the main ingredients and seasonings. Feta? Try Assyrtiko from Greece. Olives? When in Spain, sip on Fino Sherry. Thyme? Find a Provence rose.

There are a few classics that have stood the test of time, like goat cheese and Sauvignon Blanc. Experiment with the basics and have fun with your seasonal veg. We have chosen some of our favourite salads from across Canada and paired them with our top picks for summer salad wines.

Beet Salad at Chef Bar in Calgary: Beets, arugula, toasted pumpkin seeds, orange, goat cheese and balsamic vinaigrette.

The goat cheese is king, as the bold flavours make it the focal point of the pairing. For a Savignon Blanc, try Joseph Mellot Le Troncsec Pouilly-Fume. Or without the goat cheese, a cool and fresh Pinot, such as the Little Yering Pinot Noir.

Ceasar Salad dressing from Garlic’s Purity Plus in Edmonton: Find this dressing at farmer’s markets, stores or order direct.

As a first course, or a main with grilled chicken, choose a wine with some oak presence, either Sauvignon Blanc or Chardonnay. Try Stag’s Leap Napa Valley Sauvignon Blanc, or, Little Yering Chardonnay.

Mo:le’s cold smoked tuna salad in Victoria: Seared albacore tuna, red pepper, apple, peas shoots, daikon, cilantro, greens and poppy seed dressing.

Similar in style to a Niçoise salad, the tuna, greens and herbs will be best balanced with rosé. Either sparkling or dry, Bernard-Massard Cuvée de l’Écusson Brut Rosé or Saint Sidoine Rosé. Switch out the tuna for prawn or shrimp, and lean towards a Picpoul de Pinet or Portuguese white blend.

Bicycle Thief in Halifax serves Panzanella (aka bread) salad: Charred Asparagus, poached green beans, tomato, garlic croutons, roasted pinenutes, pesto Genovese vinaigrette and mozarella.

The pesto and asparagus will match the herbacious nature of a Chilean Sauvignon Blanc, Matetic Corralillo. Or Soave, Tommasi Le Volpare Soave.

Velvet Glove in the Fairmont Hotel in Winnipeg classic Cobb salad: greens, avocado, egg, bacon, blue cheese

The blue cheese dressing is what commands the most attention. A kabinett Riesling is the go-to choice, Ulrich Langguth Renaissance.

All wines are available at Highfield by WineCollective in Calgary and online in the members-only WineCollective store. Join now to shop WineCollective!

We want to hear from you! Find us on your favourite social media outlet and let us know about your favourite seasonal greens and wine pairing.

Spoiler Alert: August wine feature leaked

Posted on May 28, 2015 by BlackSquare

Many WineCollective members love the excitement of opening their package every month and discovering what new wines they have to try. The anticipation has been compared to being a kid on Christmas morning. This is why we are giving you a warning; if you do not want to know which wine could be in your August WineCollective package, stop reading!

edit bottle

Our timing couldn’t have been more perfect as John Buchanan from Mount Riley was just in town. Mount Riley has been in Canada for the last decade and has some solid presence at a handful of restaurants and boutiques. The consistency in quality and affordability has made Mount Riley a go-to New Zealand producer.

MtRiley2

We are eagerly awaiting the arrival of Mount Riley Pinot Gris, which has been secured for members’ August editions. Mount Riley has been on our radar for awhile now and we thought that the crisp and textured Pinot Gris would be perfect for your summer enjoyment.

Mount-Riley-Marlborough-Pinot-Gris-2013

Meeting with John at Murrieta’s in Calgary, we learned a little more about himself, the wines and his family. John spoke briefly about each wine to the crowd of about 50 diners, while they sipped and enjoyed the five-course dinner. Although the food and wine, of course, were great, it was hard not to notice how engaged John was with everyone in the room. It was great to see a producer so genuinely interested in ensuring everyone was having a great evening. John made a point to visit with every table.

MtRiley3

The wines showcased from Mount Riley: 2014 Sauvignon Blanc, 2014 Pinot Gris, 2013 Pinot Noir and 2013 Syrah. By far, the most successful pairing of the night was the curry-dressed salad with prawn and goat cheese, partnered with the Sauvignon Blanc.

MtRiley4

The Pinot Gris, John explained, is beginning to replace the once most popular choice of Chardonnay. Murrieta’s pairing of halibut wrapped proscuitto, could pair equally as well with the Pinot Gris as a cool-climate Chardonnay.

MtRiley5

The Pinot Noir was lean, but complex mix between fresh fruits and rustic charm. The show-stopper was the Syrah, which had everyone asking for a second glass. The 50+ people in attendance were the first in Canada to ever try the Mount Riley Syrah. There will be a limited amount available later this year, stay tuned for your chance to try it.

MtRiley1

If you are impatient and will have a hard time waiting until August to try Mount Riley, stop by Highfield by WineCollective and curb your appetite with the Sauvignon Blanc.

Zinfandel and Primitivo

Posted on April 21, 2015 by Wil Knoll

Zinfandel is becoming an increasingly popular grape in North America. Primarily known for its fruitier and sweet styles, it is difficult to imagine its relation to the big and structured Primitivo of Italy. With several recent Zinfandel/Primitivo features on WineCollective, we’ve decided to bring you some wine education on the grape and it’s Italian twin.

Zinfandel was first introduced to the Apulia region (the ‘heel’ of Italy’s boot) in the 18th century. However then, it was known as the Croatian varietal, Crljenak Kaštelanski or Tribidrag, and developed the name Primitivo from the term ‘primativus’ as it can typically be one of the first red varietals to mature in the season. Black and thin-skinned, Primitivo holds high sugar levels allowing for vast alcohol content dependant on fermentation. Overall, Zinfandel and/or Primitivo can range from 14% to 17% ABV.

In Italy, Primitivo was first used to plump thin red wines produced in Tuscany and Piedmont. After the grape arrived in California in 1968, ampelographers declared Zinfandel and Primitivo identical in 1972 after noticing many similarities. Soon after, Apulia began constructing single varietal wines of Primitivo, which resulted in rustic, juicy, structured and high alcohol wines.

Meanwhile, back in California, White Zinfandel began to emerge and soared in popularity. Stripped of its skins prior to fermentation, White Zinfandel does not hold big alcohol, or tannins and body as the grape normally would produce. Instead, producers are able to play off the sweet flavours of Zinfandel and today, the rosé wine makes of for 85% of Zin production in the United States and six times the sales of regular Zinfandel wines.

The name, Zinfandel was created along with its introduction and production in America. Overall, the grape is the third-leading wine variety grown in the state with more then 48,000 acres in 2013.

While we do love sweet rosé wines, we are very grateful that California began to make wonderful bold reds from Zinfandel. In the 1990’s a few wineries including Ravenswood and Turley proved that hearty world-class reds could also be produced from the grape. Today you can find delicious examples from Sonoma, Napa and Lodi.

Zinfandel & Primitivo Characteristics

Fruit: Blueberry, cherry, plum, jam, cranberry. coconut

Earth: Spice, tobacco, black berry, cinnamon, clove, nutmeg, coffee

Other: Smoke, burnt sugar, sawdust, candied fruit

Because of Zinfandel and Primitivo’s fruity sweetness, the wine is a great match for curry spices, and sweet and hot BBQ dishes. In Italy the wine is typically paired with rustic tomato dishes or chilis and meatballs.

Interested in trying the difference between the grape brothers? We have had several recent Zinfandel and Primitivo features on WineCollective, from Lodi and Apulia, all available on the online store! Use the coupon code GRAPERELATE for $10 off your order.

Rampage 2012 Old Vine Zinfandel

Lodi, California

Mouth: Ripe red fruit, cherries and strawberries are concentrated and deep. There is enough wild-berry and secondary notes to balance the richness of fruit. Aged in both French and American oak, adding vanilla and spice to the wine. The Zinfandel is blended with Petite Sirah and Petite Verdot, which add to the structure and tannins of the wine.

Pirro Varone 2009 Casa Vecchia Primitivo

Puglia, Italy

Mouth: Similar fruits from the nose of plum, currants and dried cherries. Combined with some chocolate notes, reminiscent of Black Forest cake. We are most impressed with the lusciousness of the wine, that supports rounded tannins, moderate acidity and a juicy finish. A very well-balanced wine!

Cameron Hughes 2012 Lot 464 Old Vine Zinfandel

Lodi, California

Mouth: Dark fruit with more chocolate and spice. The oak is clearly apparent, however well integrated, creating a luscious and warm palate. Tannins are present and pleasant, not overly drying. Dense and concentrated, the finish trails on and on.

All in all Zinfandel and Primitivo are genetic twins. Whether you are enjoying a bright White Zin, a big and bold Primitivo, or both, take a minute to appreciate the differences in history, cultivation and wine production which have all lead to a variety of delicious styles that any wine lover can enjoy today.