Wine Archives - Page 16 of 22 - WineCollective Blog

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.

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.

The balance between fine wine and funny labels

Posted on June 12, 2013 by Wil Knoll

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

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

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

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

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

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

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

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

Welcome to Wine – wine journals

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

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

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

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

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

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

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

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

Petite Rivière Vineyards

Posted on June 5, 2013 by Wil Knoll

When thinking Canadian wine, our minds usually go to Niagara or British Columbia’s Okanagan Valley. Way out East however, Nova Scotia is producing quality wines that may just need a little push to be experienced by all of Canada.

Petite Rivière has been making wine for 10 years along the south shores of Nova Scotia in the LaHave River Valley where vineyards have been present since the 1600’s. While their vines have been around for centuries, Petite Rivière is showing that their new winery has something to offer as Nova Scotia wine, not only to the locals but also from one Canadian coast to the other.

Jillian Mouzar of Petite Rivière says the vineyard has a “laid back and serene old French feel” that has welcomed the public for three years now. The winery offers wine tours every day at noon, opening doors for learning about the differences of land, grapes and terroir in their small region. Mouzar says the tour finishes with wine and cheese pairings where guests are invited to try their premiere white wines and “Elite Reds.”

Other tours like Nova Scotia Wine Tours invite guests to travel to several wineries in the different regions of the province. Their “South Shore Escape” highlights Petite Rivière as a destination for one of the featured private tours.

Unlike their neighbouring northern regions, Bay of Fundy and Annapolis Valley, the rocky land, soil, and coastal location of Petite Rivière provides growing conditions and climate ideal for red wine.

2011 La Have joins grape varieties DeChaunac and Leon Millot for Petite Rivière’s most celebrated wine. Mouzar hopes that as more wines become available on liquor store shelves, people will be curious to try others like their Elite Red, 2010 Italy Cross.

Petite Rivière also launched a 2012 Tidal Bay white wine. This selection is known as Nova Scotia’s premiere white wine and has been created as a signature by various wineries in the province. While the same standards are met, including low alcohol content and use of grape variety L’Acadie, each winery has their distinct Tidal Bay vintage. Petite Rivière’s features “citrus and tropical notes with hints of pear and grapefruit.” Mouzar credits the fabulous popularity of Tidal Bay to Nova Scotians love for white wine.

While this new winery and region is young in the known world of wines, Petite Rivière is excited about breaking out and becoming a recognized name. The winery opens booths in 13 farmers markets across the province and multiple festivals as a chance for locals of smaller towns to try their wines. Their involvement and push to show off their products has resulted in plenty of positive feedback and growth for their winery, region and Nova Scotia wines.

Welcome to Wine – favourite regions

Posted on June 3, 2013June 7, 2013 by Wil Knoll

Familiarizing yourself with different wine regions from around the world may help you recognize grape varieties and what sets them apart in every country. Here we have the top ten wine producing countries and their regions that have made them a star.

BORDEAUX

Known for its superior red wines, the Bordeaux region of France has made wine for 2,000 years and is home to 10,000 producers. Dominating in mainly Merlot vineyards, the region is also famous for its Cabernet Sauvignon and Cab Franc; the popular Bordeaux Blend is a combination of these three favourite varieties. The Atlantic Ocean combined with the Dordogne and Garonne River provide a humid climate that spreads through the 54 different appellations which together equal 297,000 acres of vineyards. St-Emillion and Margaux are among the recognized sub-regions that make Bordeaux the largest region in France.

Treat yourself to the 2009 Chateau Domeyne St. Estèphe | Cab Sauv | $46.00

PUGLIA (APULIA)

We all know that Italy is shaped like a boot. What you may not know is that held within its “heel” is the highest wine production region of Italy, Puglia. English-speakers may recognize the region as Apulia and it accounts for 17% of Italian wine. The production of the unique Puglian grapes, Negroamaro and Primitivo (twin to the Californian Zinfandel) make up 61% of vineyards. The region’s Mediterranean climate consists of persistent sunshine and calming sea breezes that feed the vines and create perfect growing conditions. Puglia also manufactures 50% of Italy’s olives and olive oil.

If you enjoy quality for price try the 2007 Candido Devinis IGT | Primitivo | $18.99

RIOJA

With 14,000 vineyards and 140 wineries, the Rioja region is able to pump out 250 million litres of wine annually that we all get to share! A friend of red wines (85% of production), Tempranillo, Garnacha Tinta, Graciano and Mazuelo are the four main varieties grown in the area. Previously known for their long-term aging, Rioja wineries have established methods to make wine ready to drink sooner and clarify their reserves from “Crianza” to “Gran Reserve” depending on their time spent in Oak casks. The characteristics of aging and oak are very recognizable in Rioja wine.

We just sold out of our 2010 Bodegas Altanza Capitoso | Tempranillo | $20.00

NAPA VALLEY

A youngster in wine production in comparison to its European successors, Napa Valley, California has become highly reputable in the last 50 years. With 14 sub-appellations in 48 km, Napa Valley has produced fine quality Cabernet Sauvignon, Pinot Noir, Chardonnay and Merlot. In 1976, during a blind judgment in Paris, a Napa Valley Cabernet beat out a Bordeaux and Burgundy wine, giving the region a giant push in recognition. Protected by the Mayacamas and Vaca Mountains, the 400 wineries owned and operated mainly by families are becoming masters of viticulture.

* In our WineCollective store, try the 2010 Yosemite View Cabernet | $18.00

MENDOZA

Home to the world’s highest vineyards, Mendoza produces 2/3rds of Argentina’s fine wine. Within the eastern foothills of the Andes Mountains, the region succeeds in growing a variety of grapes 2,500-5,000 feet above sea level. More than a quarter of plantings in the area are the pink-skinned varieties of Criolla Grande and Cerez. However, Malbec is the region’s most produced wine; followed by Cabernet Sauvignon, Tempranillo and Chardonnay.

* On sale now at WineCollective 2011 Pascual Toso Reserve | Cab Sauv | $18.90

BAROSSA

Barossa is nestled within hills of the south and is Australia’s oldest wine region, made up of two valleys: Eden and Barossa. 56 km from the city of Adelaide, German settlers planted vines in the 1840’s and influenced the region unlike others in the country founded by the British. Besides their signature Shiraz grape in Barossa Valley, the Eden Valley produces plenty of Riesling (the Germans were here), Semillon and Chardonnay. The hot climate of Barossa allows grapes to ripen quickly, creating wines high in sugar with low acidity.

Always creating quality wines try 2009 Peter Lehmann VSV 1885 Shiraz | $34.51

MOSEL

Although it is only the third largest production region of Germany, Mosel is definitely the most prestigious. Famous for its steep slopes, the area is mechanically impractical and needs the expertise of manpower to weave within its incline. The slopes make for optimal exposure to the sun and heat is also reflected from the Mosel River below, making up for the cool temperatures. Without top soil, broken slate creates a unique means for growth of the Riesling grapes, known for their light and crisp flavours, low alcohol content and high acidity.

WineCollective staff loved the 2012 Clean Slate Riesling | $16.00

WESTERN CAPE

The large geographical unit of Western Cape is separated into districts dependent on political boundaries and then further, wards based on terroir differences. Containing the majority of South Africa’s wineries, Western Cape stretches from Cape Town to the Olifants River in the north and eastern Mossel Bay. Shiraz, Pinotage, Sauvignon Blanc and Chenin Blanc are protected within the mountain ranges, giving soft breezes to vineyards that later create well-known fresh wines. South Africa’s oldest estate in Constania was founded in the 1600’s, leading the nation into hundreds of years of wine making.

Enjoy the 2008 Lammershoek | Chenin Blanc | $24.77

MAIPO VALLEY

Surrounding Chile’s capital of Santiago, the Maipo Valley is praised for its world-class Cabernet Sauvignon, Merlot and Chardonnays. The region is separated into three sections: Alto Maipo (2,600 feet above sea level), Central Maipo (the warmest area) and Pacific (influenced by the Pacific Ocean, and experimental with Sauvignon Blanc). Within these three districts and apart from their powerful varieties, Carmenere grapes are increasing annually and becoming Chile’s icon. Although low rainfall is to be expected for the wineries within the valley, winemaking has taken place here since the 16^th century.

We recommend a 2008 Viña Tarapaca Grand Reserva | Cab Franc & Cab Sauv | $30.54

DOURO

The Douro River running from Spain through to western Portugal’s Porto (Oporto) is home to the creation of Port. This exclusive wine has been cultivated in the Douro region for 2,000 years and while other nations attempt it, they can never truly re-create Portugal’s signature. Hilly and mountainous, the area grows varieties specific to Portugal such as Tinta Roris, Touriga Franca, Touriga Nacional, Tinta Barroca and Tinto Cao. Apart from Port, the Douro Valley also creates table wines using the same grape varieties that are becoming increasingly popular.

Expand your palette with the 2005 Quinta de Fronteira | Touriga Nacional | $21.00

Who knows, maybe one day you will get to embark on a wine tour in France or travel down under and see what the Barossa Valley has to offer. Until then, while enjoying your glass of a favourite vintage, you can not only grasp its flavour but an entire appreciation from the beautiful vineyards it came from.

Cork or screw cap?

Posted on May 29, 2013May 29, 2013 by Wil Knoll

In the last ten years the cork industry has seen dramatic changes in desire for their product. Although cork is a 100 per-cent natural and renewable material, wineries are enclosing their bottles with synthetic or plastic mocks due to tainted wine.

With 50 per-cent of the globe’s cork production, Portugal has experienced a decline of their main industry which accounts for 16 per-cent of the country’s foreign income. Although the screw cap alternatives are easier to handle, various factors of ecological responsibility are ignored for the non-traditional method of “poppin’ bottles.”

Every nine years, a cork oak tree is stripped of its bark to produce the light and flexible cork material. This processes helps the tree re-new and strive to live for up to 300 years. Apart from wine stoppers, the cork industry has expanded to flooring, footwear and unique crafting ideas (to name a few). However, these uses may not be enough to support Portugal’s 500 factories and 50,000 industry professionals.

Making up 5.3 million acres of forest, these special oak trees are home to many endangered species. As a major source for CO2 retention, it is no argument that cork provides a friendly green advantage over plastic stoppers, which produce 10-24 times more greenhouse gases.

António Rios de Amorim of APCOR or the Portuguese Cork Association says he believes that there has been a 30 per-cent reduction in cork output since 2001.

Amorim Cork is the largest producer of the natural stopper, with 3.2 billion produced in 2010. They are also responsible for the creation of ReCork by Amorim. This organization reuses old corks (corks to date 41,220,110) to create footwear with their partner SOLE. This movement also strengthens Portuguese forests by planting more of the protected tree. So far they have planted 8,472 Cork Oak trees in the last several years. ReCork has a number of drop-off locations in Canada, where you can put your cork collection to valuable use.

Obviously a preference exists for wine drinkers everywhere. Depending on your love for convenience or the economy, the stopper choice of a winery my influence your purchase. While cork is essential for aging wines gracefully, screw caps are very handy if you’re planning on opening the bottle as soon as you get home. The ritual, however, of opening a bottle does not have the same effect with a screw cap. Amorim said, “The only argument in favour of screw caps is now convenience. But what you gain in convenience you lose in style.” What is your preference?