Wine Archives - Page 15 of 22 - WineCollective Blog

Commonly mispronounced wine words

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

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

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

Wine Regions

Wines

Wine Terms

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

Welcome to Wine – Decanting

Posted on August 16, 2013October 25, 2016 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?”

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.

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.

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.

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 August 14, 2013June 15, 2021 by Wil Knoll

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

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

Coconut Wine

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

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

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

Tiger Bone Wine

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

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

Durian Wine

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

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

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

Honey Wine

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

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

Feces Wine

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

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

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

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

Welcome to Wine – Natural wine

Posted on August 9, 2013August 9, 2013 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.

* 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.

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 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.

* 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:

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 August 7, 2013August 7, 2013 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.

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.”

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.

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.

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.

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.

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.

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.

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.

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 August 2, 2013 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.

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.

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.

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.

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.

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.

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 July 31, 2013July 31, 2013 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?

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.

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.”

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.

“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 July 26, 2013 by Wil Knoll

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

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

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

1. Assyrtiko

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

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

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

2. Caberlot

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

3. Furmint

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

4. Ortega

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

5. Tyrian

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

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

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

6. Chenin Blanc

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

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

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

7. Valdiguie

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

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

8. Agilianico

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

9. Carignan

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

10. Pecorino

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

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

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.

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