Wine Archives - Page 7 of 22 - WineCollective Blog

Thank you to The Shakespeare Company!

Posted on April 29, 2015 by BlackSquare

WineCollective was delighted to partake in the 2nd Annual Bard Bash, produced by The Shakespeare Company! It was an evening full of laughter, wine, food and a great performance of A Midsummer Night’s Dream.

bard bash wine

With the help of volunteers, we poured some recently featured and past favourite WineCollective wines including Milou Rouge, Schug Pinot Noir and Chardonnay, Tolloy Pinot Grigio and Mac & Fitz’s Shift’s End Red!

donation package

Highfield by WineCollective also took part and donated a basket full of unique liquors such as Laura Secord Chocolate Liqueur, IronWorks Fruit Trio, Glen Carlou Sweet Chenin Blanc and an Auchentoshan scotch taster pack.

bard bash food

If you were unable to attend this year’s Bard Bash, don’t fret! The Shakespeare Company’s next production, As You Like It, begins on April 30th!

bard bash performance

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.

Celebrating Malbec World Day!

Posted on April 17, 2015 by Wil Knoll

Today is the day where all wine lovers gather around to discuss the beauty and complexities of Malbec! That’s right, this grape has a day of its own, April 17th, and while you may not be scribbling down tasting notes and gazing into it’s core for the correct hue, we hope that you are enjoying a glass or two. Perhaps with some smoky delicious BQQ?

Malbec is first known as only one of six grapes allowed to be blended in a Bordeaux. The varietal, originally known by its French name, Côt, is said to have been first discovered in northern Burgundy according to French ampelographer and viticulturalist, Pierre Galet.

Thin-skinned, Malbec requires more sunlight and heat than Cabernet Sauvignon or Merlot to mature. The grape ripens mid-season and creates a very inky or purple intense wine. Big in plummy fruit flavours and generous tannins, Malbec has much to offer as either a single varietal wine, or as a component to a blend.

Though traditionally associated with French varietals, Malbec has become increasingly popular in Argentina. Since it’s introduction into the South American country in the 19th century by French agronomist, Miguel Pouget, Malbec has rose to become the most widely planted red grape variety in Argentina. Today there are 76,603 acres of Malbec vineyards in Argentina while France has only 13,097.

Malbec spreads across Argentina and is planted extensively in every region. From the Andes Mountains to Salta and Patagonia, one could say the grape has given Argentina a place in the wine industry.

The most popular of Argentina’s Malbec comes from Mendoza’s high altitude regions such as Luján de Cuyo and the Uco Valley. At the foothills of the Andes Mountains these vineyards, as we have mentioned many times before in WineCollective reviews, are elevated at 2,800 to 5,000 feet above sea level giving Malbec grapes the sun exposure that they require.

Malbec Flavours and Characteristics

Fruit: Black cherry, plum, raspberry, blackberry, blueberry

Earth: Herbs, spice, floral, mineral, tobacco, black pepper, green stem

Other: Cocoa, coffee, leather, mocha, gravel

Malbec is ideal with Argentinian dishes, or Brazilian barbecue. Think grilled red meats with a smoky kick, or even some Friday night pizza.

In celebration of Malbec Day, we invite you to use the coupon code LOVEMALBEC for $10 off your online store purchase of any Malbec wines! Before you head over, here are some single varietal wines you may find, but don’t forget to check out the blends too!

2012 Andeluna 1300 – A recent WineCollective favourite!

Uco Valley, Mendoza

Fruit steps up to the plate on the palate! We still find the red apples, but there is an appearance of cranberry and red cherry too. The acidity is a welcome surprise, it takes a few moments before your cheeks start to salivate. The wine is tense and sharp across the palate with a medium + body. The tannins feel like fine sandpaper and the finish lingers briefly with a bit of the earthy notes from the nose and cocoa dust.

2009 Tercos Malbec

Mendoza

Fairly light in the mouth for a Malbec, the tannins never dominate the palate allowing those riper fruits, spice and herb to show through with a subtle cocoa powder component before finishing on a mild, bitter herb note. Overall, a lighter style for Malbec, but a great intro to the grape or a perfect summer sipper when its too hot for a heavier bottle.

Find these wines and more on the WineCollective store and we hope you enjoy celebrating Malbec Day along with us! Cheers!

P.S. Mother’s Day is right around the corner. Gift her wine with our special Mother’s Day package, now available!

Give Mom The Gift Of Wine

Posted on April 15, 2015March 23, 2022 by BlackSquare

Mother’s Day is just around the corner! Do you still need to find a great gift to show Mom how much you care? WineCollective has a gift package perfectly suited to any wine-loving Mom.

The best part is that you can save up to 30% off of her first month!

Pleasantly surprise mom this year when she receives:

Three professionally-curated wines – you’ll get to pick whether she receives an all-red, mixed or an all-white pack!
Three exclusive recipes in her first box to try out
A tasting guide for the journey
Member perks such as access to our private store with discounted pricing!

If you have more questions, get in touch with us today!

WineCollective’s Deerfield exclusive, the ‘One’!

Posted on April 7, 2015April 7, 2015 by BlackSquare

We have no one else that we need to thank more than our loyal and passionate WineCollective members. It is because of the support of many that we are able to bring you wines like the WineCollective – Deerfield ‘One’.

Over the past six years, we’ve shipped tens of thousands of packages and hundreds of thousands of bottles of wine. This month, we are proud to announce the first wine in a series of uniquely curated WineCollective wines. The WineCollective ‘One’ is a special collaboration with Deerfield Ranch Winery. We tested samples from the winery and selected, what we thought, is the best of the best!

WineCollective-One-Front

We have been fans of Deerfield from the beginning. We first featured Deerfield in WineCollective, way back in 2009! The 2003 Meritage was one of the first wines to be showcased in our Indulgence package. Later, in October 2010, we also featured the 2003 Ladi’s Vineyard Syrah. This is now our third Deerfield wine and we are thrilled to be sharing it with you!

Map-to-DR-no-directions

Deerfield is located in the center of Sonoma Valley within the larger region of Sonoma County. Sonoma Valley is on the western side of the Mayacamas Mountains, which separates the AVA from Napa Valley to the east. Sonoma Valley stretches from the south eastern edge of Sonoma County, north to Santa Rosa. Further north of Santa Rosa is the northern AVA’s of Sonoma County’s Russian River and Alexander Valley.

Deerfield‘s vineyards are also home to the Kenwood Marsh. In 2000, an additional 47 acres were purchased to expand the the Deerfield winery and vineyards. 14 acres of the new property are the remains of the Kenwood Marsh, a wetlands ecosystem. The Rex’s are passionate about conservation and work diligently to help maintain and support this valuable piece of Sonoma landscape. The picture above, a portrait by Fred Parker, is a view from the Deerfield winery. This print, along with others are sold with portions of the proceeds dedicatated to the efforts of sustaining the Kenwood Marsh.

dee_l

Over the years, we have been fortunate enough to meet both Robert and PJ Rex. They frequent the Calgary market, as they have received great support of their wines across Alberta. We have also made a stop to the winery in Sonoma. Robert graciously tasted through the recent vintages and blends, helping Matthew to select the perfect wine for WineCollective.

The WineCollective-Deerfield ‘One’ is featured in many of our April packages. We have extremely limited supply of the ‘One’ and once it is sold-out it is gone! Be sure to visit the WineCollective members-only store to purchase more, or visit Highfield by WineCollective in Calgary. And stay tuned for the WineCollective ‘Two’!

What can you see in your glass?

Posted on March 27, 2015 by BlackSquare

In order to evaluate, interpret and judge the wine we are drinking, we examine it’s appearance, smell and taste. It is tempting to skip the first step and go nose-deep into the glass. But you could be missing some valuable information, how a wine looks can tell you a lot about its style.

Your tasting environment should be as neutral as possible. Natural light is best when inspecting the appearance of your wine. If your table or countertop is dark, grab a piece of paper or white napkin to place under your glass. Pour the wine into an appropriate drinking vessel, preferably not a mason jar or plastic cup. The proper stem ware is important, as it is produced to maximize the potential of your wine. Once the wine is in your glass, tilt it to a 45 degree angle.

What are we looking for when we look at our wine? The standard, industry set of checkpoints are: clarity, intensity and colour. There are other observations you might make, but these are the basic components of ‘appearance’.

Clarity

Is the wine clear or cloudy? There could be sediment in your glass that can be avoided with proper decanting. Or the lack of fining and filtering could leave the wine hazy. What can be interpreted from your wine’s clarity?

Visible sediment may indicate that a wine is older. Sediment will accumulate as the wine ages, this tannic acid collects and creates a mass that is suspended in the wine. In a wine that has aged and is stored properly, the sediment will tend to collect around the neck of the bottle. This is why you should stand the wine up to allow the sediment to collect at the bottom of the bottle before decanting and serving.
Minimal or no fining and filtering. Some producers opt to only perform basic sedimentation (allowing gravity to pull particles away from the wine) then rack the wine from the lees. You may ‘rack’ a wine multiple times to increase the clarity of the wine. After racking, wines may be fined. Fining is the process of adding a coagulate to the wine that bonds the small particles together. They are then large enough to form a sediment that can be racked.
Faults. Sometimes an excess of sediment or cloudy-ness is indicative of a fault in the wine. If you are unsure whether your wine is faulty at this point, assessing the intensity, colour and aromas/taste will help confirm your suspicions. Possible culprits to a hazy wine?
- It was not in a temperature controlled environment. When a wine is exposed to prolonged heat, the proteins in the wine can appear hazy.
- There could also be some microbiological activity. This will be clear to you when you taste the wine – it won’t taste good, but will not be harmful either.
- If there is some effervescence to the wine and it has a soda-water quality, the wine may have undergone a secondary fermentation in the bottle. Again, this is not ideal, but is not harmful to you.
- Lastly, is your glass clean? We know stem ware is pesky to clean and polish, but be sure that your glass isn’t smudged or dirty, and that there is no debris that would be confused with cork or sediment in your wine.

Intensity

The intensity is the depth of colour, and is described as either pale, medium or deep. To determine the intensity, we look at how deep the colour is at the core and how consistent the colour is from core to rim.

White wines are easier to determine intensity based on the transition of colour from core to rim. Because all white wines generally have a core that is paler than reds, you need to judge on a scale separate to red wine. The outermost rim will always be colourless. If the colourless rim extends towards the core, it is pale. If the deepest colour from the core extends consistently, close to the rim, the wine is deep.
Red wines can be examined similar to white wine. If the colour from the core extends consistently to the rim, it is deep. And if the outside watery rim is very broad, it would be considered pale. Another trick to help determine the intensity, place a book or print underneath your glass. Can you read the words (pale), see the words, but not clearly (medium), or not see anything through the wine (deep)?

Colour

There are some differences in technique when examining a red wine compared to white wine. When examining the colour of a white wine, tilt the glass and look at the core. This is the centre of the glass and will be the deepest and darkest colour. For red wines, tilt the glass and look at the wine between the core and the rim. The colour of the wine can help us determine many different things, or at least give us hints!

The most important and easiest to identify factor of a wines’ colour is its age. A white wine that is youthful will typically be lemon, or lemon-green. An aged white wine will have turned to amber or brown. Red wines in their youth are are purple or ruby, and will transition to garnet or brown. Wines will show their age at different rates. For example, Cabernet Sauvignon will hold it’s youthful appearance longer than a Pinot Noir.
It is difficult to determine the exact varietal of a wine based on it’s colour, but certain wines are easier to identify than others. Most white wines will fall within a spectrum of lemons. A light bodied whites with reflections of green, we we would infer is a Pinot Grigio, not a Chardonnay. Similar in red wines, a purple wine is more likely a Mourvedre and not a Grenache.
You can also deduct whether a wine is grown in a cool climate or warm climate. The appearance of green in a white wine, is actually chlorophyll. This could tell us that the grapes might not be fully ripened, from a cooler climate or a cooler vintage. Red wines from a hotter climate will be more opaque and deeper. Cooler climate red wines have less pigment. Think of a Pinot Noir from Sonoma compared to a Pinot Noir from Washington. There are other implications that can affect the depth of colour, but these 2 very different climates will produce a Pinot with a different depth of colour.
A winemakers methods and preferences also have an impact on the colour of a wine. A Chardonnay that is fermented in stainless steel will be brighter lemon, while a barrel fermented Charonnay will have more gold hues. Some wines are also deliberately oxidized, these are usually fortified or dessert wines. Their colours will appear ‘aged’, amber, brick, tawny and brown. These methods of production are all controlled by the winemaker, and not indicative of fault or wine that is too old.

What else is in my glass?

Bubbles in sparkling wine are a great thing, bubbles in a still wine are not. If you find that your Syrah is fizzy, the wine most likely went through a secondary fermentation in the bottle. This is not intentional. If you are drinking a Prosecco, Champagne or Cava, take note of the bubbles. Are they tiny and delicate or vigorous? Do they dissipate quickly, or last for a long time in your glass? You can assess the quality of a sparkling wine by its bubbles. After tasting the wine, you will be better equipped to determine if the bubbles are delicate, creamy or aggressive.

Tears or legs? All wine will form tears on the side of the glass. Have you noticed when you swirl your glass to open the aromas, the wine tends to stick to the side and run down in a pattern around the glass? These demonstrate the viscosity of the wine, with higher sugar and alcohol content, the tears are thicker.

Next time you enjoy a WineCollective wine, be sure to log in and give your comments! We want to know what you see in your glass.

Fine Fiano

Posted on March 24, 2015 by Wil Knoll

The WineCollective team loves to focus on introducing new varieties and regions to our members across Canada. We love when someone who is stuck in a Cab Sauv craze, or Sauvignon Blanc addiction turns a new cheek and discovers a new wine to take place as their favourite after years of going after the same wine, or wine style.

In March packages we featured an excellent Fiano, produced by Masseria Surani – one of many Tomassi Family Estate projects. This is only the third Fiano wine featured on WineCollective over the last six years, and with such an excellent example, we wanted to bring to you some much needed wine education.

Fiano is a high quality white variety produced mainly in southern Italy, and specifically, Campania. Historically the grape was used to make sweet or sparkling wines because of its natural sweetness, but today Fiano is used to make varietal wines. At times the wine is blended with smaller amounts of Chardonnay or Trebbiano.

In the 13th century, Fiano was widely planted in the Campania region, however following the phylloxera crisis of the 19th century, the grape was nearly forgotten. It was not until the 1980’s when local producers rediscovered and reintroduced the grape to consumers. Fiano is widely recognized as Fiano di Avellino because of its wide production in Campania on the volcanic hillsides of Avellino, just east of Naples. Other synonyms include Apiana, Foiano and Minutola.

Aroma and flavour characteristics

Spice
Florals
Honey
Hazelnut
Tropical fruits

The grape’s traditional name Vitis aping “the vine beloved of bees” is no surprise as bees are typically quite attracted to Fiano vineyards because of the sweet honey profile. It is also quite common for the vines to be planted among Hazel trees, lifting the nutty flavour of the wine.

Experts agree that Fiano is not the easiest of wines to create. The grapes are tiny and thick skinned leaving little juice and therefore a higher yield is required to produce a significant amount of wine. In addition the wine requires harvest to take place two to three weeks prior to the average variety. A well made Fiano should be weighty, often created by stirring in lees for added texture, and two to three years of aging can really leave behind an impressive bottle.

The 2013 Surani Arthemis Fiano is produced in Puglia, Italy. A very fresh and sweet example, we noted honeydew melon and tangerines followed by spiced florals and minerality. It also holds quite a weighty texture and a silky mouthfeel. Our food pairing recommendation was quite scarce as we think this Fiano makes an excellent companion to a patio on a sunny day. It is easy to see why the grape was produced in sweater styles back in its former glory.

Fiano production does not stop in Italy. With its increasing popularity, wines are beginning to appear in Australia’s McLaren Vale and La Rioja, Argentina. We look forward to tasting new examples and differences in Fiano from across the globe.

We would love to hear what you think about the Surani Arthemis Fiano, or even the Pirro Le Vigne Rare Varone Fiano, which was featured not too long ago in October packages. Sign onto WineCollective.ca where you can rate and comment on the wines. Don’t be shy!

Is wine spoiled after being frozen?

Posted on March 20, 2015 by Wil Knoll

Our second WineCollective myth busters video asking the question: is wine spoiled after being frozen? David and Larissa taste and investigate!

Leaving wine overnight in a car is just one way wine can freeze during cold Canadian winters, though if the wine is brought back to room temperature and the cork remains in tact, it may still be drinkable. Watch and find out what we discovered after taking this myth to the test!

Green beer or bubbles?

Posted on March 10, 2015March 10, 2015 by Wil Knoll

When given the choice of green beer or green Champagne, the WineCollective team will always reach for bubbles – even on Saint Patrick’s Day! While the Irish may be more famous for their beer intake over wine production, we think crafting flavourful green bubbly cocktails is a much better route than indulging in food colouring.

Liqueurs like Midori and Crème de Menthe create a vibrant green colour that does not diminish when mixed with bubbly wines. So, for wine lovers looking to celebrate on March 17^th with their Irish friends, here’s some delicious bubbly cocktails that won’t leave you feeling left out, should you choose to pass on green beer.

We’ve recommended both a sparkling wine and Champagne to use in these cocktails, both of which are available in the online store, and at Highfield by WineCollective.

Sparkling Wine: Undurraga Brut

WineCollective member price: $15.50

Chardonnay and Pinot Noir. Orange blossoms, apricots, peaches and green pear aromas and flavours with vigorous yet delicate bubbles. Textured and weighty, this sparkling has all of the components necessary to stand out in a cocktail.

Champagne: Liebart-Regnier Brut

Member price: $46.80

Pinot Noir, Pinot Meunier and Chardonnay. Citrus and pink grapefruit with apples and pears. Soft bubbles and a touch of minerality make this a complex and finessed Brut Champagne.

Midori Mimosa

Skip the OJ, Midori is a sweet melon liqueur that works as a mixer for this mimosa cocktail. Use the recommended dry sparkling or Champagnes, or similar styled bubbles, as the liqueur is sweet enough to lift the character of the wine.

Pour 1 oz. of Midori into a Champagne flute and mix in 1/3 oz. sweet and sour bitters. Then, add 4 oz. of either Champagne or sparkling wine!

Minty Citrus Irishman

Ireland is not only known for its green lush meadows, but also its orchards and of course, WHISKY! This cocktail celebrates Ireland while of course, adding in some bubbly flair. Fruity, minty and green!

Pour the wine into a flute glass about half way. Add 1 oz crème de menthe, 1 oz citrus or pear liqueur and 1 oz Irish Whisky (we recommend Writer’s Tears).

If you try a yummy green drink next Tuesday, be sure to send us a picture on Twitter, Instagram, or Facebook. We love to see what our members are sipping on!

For the next week, March 10^th – March 17^th, members will receive 15% off all products mentioned in this blog including the Undurraga Brut, Liebart-Regnier Brut, and Writer’s Tears Irish Whisky at Highfield by WineCollective.

Even more, all Irish products will also be 15% off including Jameson Irish Whisky, Baileys and Guinness beer!

Happy Saint Patrick’s Day! Sláinte!

Wine ‘n Dine with VINES Magazine

Posted on February 27, 2015February 27, 2015 by Wil Knoll

2014 Holiday Package receivers have been patiently waiting for their first issue of VINES Magazine, one of the additional gifts added to WineCollective packages (of 3 months or more) this Christmas alongside our custom made dropstops and corkscrews.

VINES is a Canadian magazine for wine and food lovers. Whether you know nothing of the wine world, or are a sommelier, the magazine shares expert advice and insider tips that are sure to increase anyone’s wine knowledge and passion!

The March edition is the first of 6 issues that will be published and received by WineCollective gift receivers this year. The issue will include a look into fermentation in concrete eggs and details on a new ‘One Faith’ project, aimed at crafting First Growth style Bordeaux in the Okanagan. Additionally, you will also find a feature on Adam Hynam-Smith, host of Food Network Canada’s Restaurant Takeover.

We want to thank the VINES team in helping us bring their magazine to WineCollective members. We are truly excited and hope that through their enthusiastic articles on food, travel and of course, wine, our own community will become more engaged and obsessed with the industry of enjoyment!

If you are not a holiday package gift receiver but would love to discover VINES, please check out their subscription deals!

Champagne Chair Contest

Posted on February 20, 2015 by Wil Knoll

Each year, Design Within Reach launches a Champagne Chair Design contest. Using only the foil, cage, cork and label of two bottles, winners have managed to create spectacular furniture designs that we wish came in human, and not doll sized form. Below are this year’s winners, 3rd, 2nd and 1st place respectively.

You may have already assumed that these designs are not the easiest to create. In fact, participants are able to use whatever tools they can get their hands on including drills, X Acto and Jewellery knives.

As we can not believe we have never found this contest before, we have decided to launch our very own Champagne Chair Design Contest for WineCollective members! We hope that from recent Champagne and Sparkling WineCollective features, members have some corks and cages still laying around.

Using the materials from two bottles, and which ever tools you would like, we are challenging you to create a chair that you would love to sit in yourself! To participate, simple leave a photo of the chair, as well as a comment on how you built it, materials used, etc, in the comment section below, or, on our Facebook page.

The winner will receive a very special Champagne and Sparkling package, custom created to suit their tastes!

We are very excited to see what you all come up with! For questions, please reach out to us, or leave a comment below.

Happy Champagne Friday!

Can you open wine with a pen?

Posted on February 13, 2015February 13, 2015 by Wil Knoll

The first video of a new WineCollective series, where we will be debunking wine myths, as well as showing off some nifty tricks. Our first question: Can you open wine with a pen?

The wine we’ve selected is Cameron Hughes, Lot 464 2012 Old Vine Zinfandel. Sneak peak, you may find this wine in an upcoming package!

We would love to hear from you! Share with us some wine questions myths that you would like solved.