Though this red grape variety originated in Meditteranian Spain (500 B.C.) with the name Mataró, it is largely known for its French production as Mourvèdre. Meanwhile, the name Monastrell is lost in origin, but seems to work for all with easier pronounciation. Crazy enough, these are just three of over 95 names from around the world that label this red wine.
Mataró thrives in hot climates with plenty of sunshine and no shortage of water. Clay soils have proven to be most suited to the grape as they retain water. Though it can be quite complicated to grow and typically requires the entire growing season to reach maturity, the sugar levels remain high, which results in higher alcohol levels. The grape and resulting wine can be compared easily to Cabernet Sauvignon and Shiraz with its chewy tannins and full body.
Spain
150,000+ acres of Mataró plantings
Grown mainly in Valencia and Jumilla regions
4th most planted grape in Spain
Also used to make sparkling Cava rose
Characteristics: Game or meat, earth, red berries, prunes, blueberry, cherry
France
25,000 acres of Mourvèdre plantings
Rhône and Provence regions
Often blended with Cinsault or Carignan
Characteristics: Barnyard or sulfur (which mellows with age) game, red fruits, strong herbal flavours
Australia
2,500 acres
Grown in South Australia
Known as Mataró, which was brought over in the 19th century
Responsible for creation GSM blends in 1990’s (Grenache, Shiraz, Mataró)
Characteristics: More berries (blackberry, blueberry, cherry), strong aromatics, earthy qualities
United States
1,000+ acres
California and Washington State
Came over in the 1860’s and is known as Mataró
Characteristics: Dark berries, plums, prunes, herbal flavours, earth, leather
Food Pairings
Mataró, Mourvèdre and Monastrell are paired well with foods with lots of umami (savoury flavours tasted through glutamate receptors). We recommend beef short ribs, lamb, rabbit and pork shoulder for protein, lentils and mushrooms for veggie options. Lavander, rosemary and thyme work best for seasonning.
WineCollective has featured many Mataró wines, and especially, GSM blends which have become popular in regions beyond Australia. You can find these listed wines perhaps in your cellar, at Highfield, and of course, the WineCollective online store!
Lo Nuevo Pasico Old Vine (Monastrell, Shiraz)
Jumilla, Spain
This is a rich and modern style red from Jumilla. Raspberry, plums and tart rhubarb with a bit of red licorice. The acidity is lower than moderate, the fruit is left weighty on the tongue. The tannins are sticky and well formed. The finish is accented with a savoury and cracked pepper.
Château du Trignon GSM (Grenache, Syrah, Mourvèdre)
Côtes du Rhône, France
Primary aromas of fresh and sweet cherries with touches of strawberry and red currant. Very fruity characteristics overall. The fruit continues onto the palate with undertones of warm toast adding dimension and structure to the wine. It is well balanced and soft, with a fleshy finish. A great and easy drinking wine for any evening.
El Petite Bonhomme (Monastrell, Grenache, Syrah)
Jumilla, Spain
Voluptuous plums and dry black fruits fill the mid palate. The wine is full bodied with soft tannins in the texture from the grape’s skins and spending 6 months in used French oak, which also gives some spice. A sweet and fruity finish lingers with a velvety smoothness.
p.s. You can use the coupon code NEWSTORE10 for $10 off an online purchase. Or better yet, come visit the new store!
This year, in WineCollectiveHoliday Packages, we included a custom dropstop to assist you in serving all of the delicious wines you receive. In case you pulled the gift out from your shipment and sarcastically whispered, “thanks for the sticker,” we bring to you a step by step guide on using this small, yet handy tool.
Step 1. Whether the bottle is capped with a cork or screw top, open it up!
Step 2. Remove the dropstop from its packaging and roll it into a funnel.
Step 3. Stick the funnel shaped dropstop into the mouth of the bottle.
Step 4. Pour away! No need to twist the bottle at the end of the pour.
Step 5. Check out the bottle, and notice no drops down the label.
Step 6. Drink and enjoy!
Don’t be mistaken, your dropstop is reusable! Simply wash with mild soap and warm water and you’re ready to pour again!
We look forward to sharing with you details on all of the additional gifts added to WineCollective holiday packages. Stay tuned for an upcoming blog on Vines Magazine. Members gifted three months of wine or more, receive a complimentary year subscription to the publication, beginning in March!
We always want to show the people we love how much we care about them, Valentine’s Day gives us an opportunity to indulge that special someone with a thoughtful gift. WineCollective has selected 4 bottles of wine that will suit any Valentine’s tastes. Your gift will include a mixture of red, white and sparkling wine.
When you place your gift order, you will have the opportunity to write a personalized note to your loved one. This gift message will be emailed to the receiver at the time of purchase, and will include details of their gift. Or you can choose not to send the email, and print the note to place in a card.
Whether near or far, WineCollective will carefully package and ship your gift as soon as we receive your order. We will try our hardest to ensure that your gift is received before Valentine’s Day. However, we can only guarantee delivery before February 14th if you purchase is made by Feb 6th. (Here is some more details on our shipping process). We will also delay the shipping of your gift if mother nature isn’t cooperating, sometimes it is too cold to ship wine.
Get in touch if you have any questions, we would be happy to help select the perfect gift for your Valentine!
Heidi Barrett can easily be recognized as the most successful female winemaker in the world. As the daughter of California wine pioneer, Richard Peterson, and with 35 years of professional experience herself, Heidi has managed to create numerous 100-point wines. Robert Parker has even dubbed her the “First Lady of Wine.”
Barrett is primarily known for her contribution to Screaming Eagle, where she started winemaking in 1992. The ’92 vintage as well as the ’97 both scored 100 points. Even more, the ’92 vintage set a world record for the highest price ever paid on a single bottle of wine at the 2000 Napa Valley Wine Auction. It sold for an incredible $500,000, and a vertical offering of the cult wine went for $650,000 at the auction in 2001.
“I like the challenge of working with so many different wines. My philosophy is to make the best wines possible with emphasis on the unique characteristics of each individual vineyard. I try to maximize the potential of each vintage in a very balanced, elegant style of winemaking.” – Heidi Barrett
Prior to gaining her reputation in perfectly balanced, elegant, and age-worthy Cabernets, Heidi graduated from UC Davis in 1980 with a BSc in Fermentation Science. We would imagine she passed this program with flying colours after growing up on vineyards and under her father’s wing. Heidi Barrett was born to make wine, and so it is no surprise that she is known as a “winemaking star.”
In 1983, at the age of 25, and right after graduation, Heidi became winemaker at Buehler Vineyards, where she took production from 6,000 to 20,000 cases.
Apart from Screaming Eagle and Buehler, Heidi has worked at Revana, Kenzo Estate and Lamborn to name a few. She is also currently working with husband of 26 years and winemaker Bo Barrett of Chateau Montelena (Judgment of Paris) for a new project, La Sirena.
“I think it is important to have a wide variety of experience to draw from. You can’t just step in and be the winemaker unless you have a lot of experience in the cellar. I wanted to make sure that when I finally had the title of winemaker, I had earned it.” – Heidi Barrett
Vintage after vintage, Heidi continues to establish herself as the First Lady of Wine. And so, it is with great pleasure that Tannic will be featuring select wines from Heidi’s projects.
The first, which will be featured tomorrow on Tannic, is the 2011 Au Sommet. The Cabernet Sauvignon based wine is sourced on Atlas Peak in the Western Vaca Mountain of Napa Valley.
“This inky blue/purple-colored 2011 Cabernet is chewy, spicy, lush and filled with blackberry, graphite and floral notes. Composed on 97.5% Cabernet Sauvignon and 2.5% Petit Verdot, it reveals a pleasant underlying earthy/terroir component, but the fruit dominates and this full-bodied wine is rich, textured and impressively endowed. Possessing the best of both worlds — the finesse, terroir and earthiness of France, and the sumptuous fruit, texture and lusciousness of Napa — it will keep for at least two decades. A noteworthy success in this difficult vintage.”
– Robert Parker, Wine Advocate, October 2013
Following the Au Sommet, over the next two weeks, Tannic will be featuring Heidi’s 2011 Pharoah Moans Grenache and the 2011 Amuse Bouche. We strongly suggest for Tannic members to try one if not all of these fantastic vintages.
Tannic members can also use the coupon code LADYOFWINE over the next several weeks for $10 off their Heidi Barrett order.
For any questions about Heidi Barrett wines, or how WineCollective members can access them, contact us today! With extremely limited supply, we suggest you act fast!
Chocolate and flowers can really put a smile on your Valentine. But wine that smells and tastes like chocolate and flowers… now that will likely get you more than a smile – if you know what we mean. *Wink
In time for Valentine’s Day, WineCollective is offering two very special mixed packs. For each pack, we’ve chosen, with love, four special wines to take you through February 14th. Over brunch or dessert, these wines are destined to be shared.
Your special someone, palate and wallet will love you
Treat your sweet heart to the Anima Negra MUAC, Real Compania Garnacha, Joseph Mellot Sincerite and the Bernard-Massard Cuvée de l’Écusson Brut Rosé. These budget friendly wines are extremely impressive WineCollective favourites.
This exclusive Indulgence package includes two wines that have never been featured on WineCollective before. The 2012 Foxen Pinot Noir and Dr. Von Basserman-Jordan’s 2012 Spaltese Riesling, are two premium selections recently sold on Tannic. We are happy to offer them through this Indulgence pack – one time only! The pack also includes the 2012 Milou Rouge and the Bernard-Massard Cuvée de l’Écusson Brut Rosé.
If you live in Eastern or Northern Canada, order your Valentine’s Day gift pack by February 2nd to receive the wine in time for Feb. 14th.
Members in Western Canada must purchase by Feb. 9th.
Members in Alberta can also use the coupon code WINEFORMYLOVE for free shipping on a Valentine package.
For more information on our Valentine packs, including tasting notes and food pairings of all the wines, visit the WineCollective store!
WineCollective partnered with esteemed Sonoma producer Schug Carneros Estate, to bring our members an exciting offering. We are proud to showcase the WineCollective Cuvee Pinot Noir and Chardonnay from Schug. These wines are exclusive to WineCollective members online, and available only at Highfield by WineCollective in Calgary.
2013 Schug WineCollective Cuvee
Pinot Noir
Sonoma Coast, California
Retail: $29
2012 Schug Cuvee WineCollective
Chardonnay
Sonoma Coast, California
Retail: $27
Schug Carneros Estate
Owners Walter and Gertrud’s appreciation of wine came early in life, as both their fathers managed estates in Germany. The couple moved to California, where Walter worked for several large producers, such as Joseph Phelps. While living in St Helena, Napa and working as the winemaker at Phelps, Walter had the opportunity to produce produce under his own label. Starting with Pinot Noir, Walter began building the Schug brand.
The vineyards just south of Schug Carneros Estate.
Through it’s growth, Schug has remained a family ran business. All of Walter and Gertrud’s children are involved in the winery’s success. Axel Schug, one of Walter and Gertrud Schug’s three children, is responsible for the estate’s sales and marketing ventures. Axel hosted WineCollective late last summer, where we were able to learn more about the winery’s history and future.
Schug Carneros Estate is located in its founding location within the Carneros appellation. When the demand for Schug wines outgrew their production in Napa, Schug grew its acreage 1989 with 50 acres in Sonoma. Home to our exclusive cuvees, the Sonoma Coast enjoys a cool maritime climate, perfect for ripening crisp Pinot and Chardonnays! Of the sprawling 500,000 acres designated within Sonoma Coast, only 2% of the land is planted to vineyard. The majority (75%) of the vines are planted to Pinot Noir and Chardonnay.
View of the vineyards looking out from Schug Carneros Estate.
The Wines
After meeting with Axel Schug at the winery, we were confident that we had found a great producer to showcase an exclusive wine for WineCollective. Axel Schug toured us through the estate and poured the winery’s current releases. We were blown away by the quality, consistency and dedication of the Schug team, crafting exceptional and accessible wines.
The 2012 Chardonnay is a perfectly versatile Chard, with flavours of peaches, dried apricots, zingy white grapefruits and a hint of vanilla. The body is bold enough to entertain heavy pastas and roasted chicken, with just enough acidity and a long juicy finish.
The 2013 Pinot Noir is sourced from 5 vineyards within the Sonoma Coast AVA, including Ricci, Stage Gulch, and Schug Estate vineyards. The Pinot balances rustic notes, ripe berries and savoury herbs and minerality. The elegance will impress Pinot-lovers, while containing enough bold character to also impress the apprehensive.
Vineyards to the north of Schug Carneros Estate.
The WineCollective Cuvees are an exclusive opportunity to own a wine from Schug Estate that has been carefully selected by the WineCollective team, directly at the winery. We are proud to be able to offer our members the opportunity to enjoy this Pinot Noir Chardonnay from a premium producer at an exceptional value. We are excited to feature both these wines to WineCollective members at a price substantially below market, one of the benefits of our sourcing wine direct. These wines will be available to members through the online members-only store, Tannic, and at Highfield by WineCollective until they sell-out. We would like to thank the team at Schug for helping to create a memorable wine experience!
2014 has been a fully loaded year for WineCollective. Busier than ever, and with a new warehouse and store front in Calgary, we have been searching for ways to make the experience even better for our ever-growing club members.
Along with our trials, errors and successes, we feel extremely fortunate to have the customers that we do. And so, with that, we would like to send out a warm Happy Holidays to all of our wine-lovers. From Vancouver Island, to Igloolik, Nunavut, thank you for a spectacular year! We hope that you have enjoyed the wine and service as much as we have loved providing it!
We hope that over the next week or so, you get to enjoy some WineCollective favourites, and amazing food pairings with your feasts! Of course, be sure to enjoy some delicious sparkling or Champagne as you count down to the New Year.
If you are unsure of what to pair, or what to drink, we’ve listed some delicious 2014 WineCollective features that are sure to serve you well! Hopefully you still have a few of them lying around.
Mason Cloudberry
Glen Carlou Unwooded Chardonnay
Panther Creek Pinot Noir
Olivier Merlin La Rochelle
Tolloy Pinot Grigio
Lorca Fantasia
Emeritus Hallburg Ranch
Dal Cero Soave
Joseph Mellot Sincerite
Portillo Pinot Noir
Jean Orliac Le Loup dans la Bergerie
Stag’s Leap Sauvignon Blanc
Bernard Massard Brut Rose
Little Yering
For those in Calgary, you can visit Highfield by WineCollective during our holiday hours for many of the wines listed above!
Of course, there are a ton of previous wines that we have selected for you to try, apart from those listed. For turkey dinners, we recommend a red wine with lighter tannins, and red berry flavours to compliment the light meat and various side dishes. For example, Pinot Noir, Grenache, or a well balanced Zinfandel. White wine drinkers, be sure to select a bottle not overly high in acidity. We suggest, Sauvignon Blanc or Viognier!
We are very excited to welcome new members eager to start their wine journey in 2015, and those gifted Holiday Packages (available until December 31st). Aiming to make the upcoming year our best yet, we have a few new tricks up our sleeve. We hope that you stick around to taste with us! Cheers!
Wishing you a Merry Christmas and bright New Year,
The WineCollective Team
p.s. Sneak Peak! You can use the coupon code BOXINGDAYSALE2014 on Dec 26th for $20 off wine! Use on a new subscription, gift, or even in store! Merry Christmas!
On a recent trip to Napa this fall, we were fortunate enough to be hosted at Revana Family Vineyard. Our guide led us through a tasting of current release Revana Cabernet Sauvignon, as well as Revana’s sister wines, Alexana from Oregon. If ever touring Napa, we highly recommend booking a visit at Revana. The winery is just off Highway 29, and only a couple minutes from down-town St Helena.
Revana is owned by cardiologist, Dr. Madaiah Revana, who purchased the property in 1997. With the assurance of vineyard manager, Jim Barbour, Revana’s first vintage was produced in 2001. The 2007 vintage was awarded 97 points by WineSpectator and ranked number four on the Top 100 Wines of 2010. After a decade, the estate has grown into one of the most well-known Cabernet producers in Napa. There is high demand for each newly released vintage, with the approximate 1,200 cases selling out year after year.
The Revana Cabernet Sauvignon is made with 100% estate fruit, all harvest from the 9 acres that surround the winery. The vineyard is planted with several clones of Cabernet Sauvignon, Cabernet Franc and Petit Verdot. We have previously received a small allocation of the 2010 Revana, which sold out on Tannic almost instantly. Today, we have a unique opportunity to showcase the 2009 and the 2011 vintages in small supply on Tannic.
If you were lucky enough to get a bottle or two of the 2010 vintage, this is a rare and special opportunity to build a an instant vertical! There are a few key differences between each of the vintages, mainly the change in winemakers from 2009 to 2011. Heidi Barrett was previously head winemaker, with 2009 being her last vintage with full leadership of Revana. The 2010 is a bit of a mix between Heidi Barrett’s legacy and Thomas Brown’s vision. While 2011 is distinctively in the Thomas’ style.
2009 tasting notes from the producer: “A supple blend of our Estate Cabernet Sauvignon, Cabernet Franc and Petit Verdot, the 2009 vintage is opulent and well-balanced. Dark and dense in color with aromas of lavender, cassis and earthy wild berry, this wine displays great depth. It boasts stunning concentration on the palate with dark cherry, cacao, coffee bean and a hint of caramel. Finishing with full-bodied tannins, this wine exhibits an undeniable finesse.”
2010 tasting notes from the producer: “The 2010 is a gorgeous vintage; an incredible balance of richness, density and elegance and a welcome start to Thomas Rivers Brown’s tenure. The nose is infused with aromas of dark cherries, chocolate, sage and a touch of toasted brioche that captures the elegance of the year. The lush palate wraps around deep, generous fruit flavors balanced by notes of baking spice and herbs. Plush tannins frame a concentrated core of cherry and plum. The round, seamless finish reveals stunning depth. Showing well now, this sophisticated wine will continue to age gracefully for many years to come.”
2011 tasting notes from the producer: “Deep garnet in the glass, the 2011 Revana Cabernet has a lively, bright nose with hints of blackberry, floral cherry, and pipe tobacco. On the palate the wine has an incredible brightness, bursting forth with cherry, dried cranberries and well-integrated oak. Traces of rose petal and tea leaves compliment the velvety tannins. Plush and juicy, the 2011 is well-balanced and begs to be enjoyed now.”
Sparkling wine has unfortunately been type-cast as a wine for celebrations, receptions, holidays and congratulating accomplishments. The dramatics of presenting a beautiful bottle, popping a cork and an eruption of bubbles aids in a joyous occasion. But why only these particular times of year? The composition and profile of most sparkling wines allows for enjoyment all year-round!
There is no other style of wine that will allow for such diverse food pairings, from Thai curry to crème caramel. So why do we not stock our cellars and wine racks with more bubbles? This may have to do with a few fallacies that have plagued the popularity of sparkling wine in main-stream wine world.
1. Champagne is expensive. This is correct, most Champagne ranges upwards of $50. If Champagne isn’t in your budget, try Prosecco, Cava, sparkling wine from California, Chile or Luxembourg!
2. Sparkling wine is too sweet. Au contraire! Sparkling wines come in various levels of dryness, from 0 grams per litre of residual sugar (RS) to over 5o g/L RS. The RS in sparkling wines is balanced by mouth watering acidity. If you think sparkling wine and Champagne is too sweet for your palate, look for bottles that are Brut Nature or Extra Brut (0-6 g/L RS).
3. Bubbles are for special occasions only. As previously mentioned, parties and festivities are a perfect time to pop a bottle, but so is Monday, Tuesday, Wednesday…. you get our point! The bountiful acidity and refreshing bubbles allow for sparkling wines to pair with pizza night to Chinese take-out.
How is sparkling wine made?
Sparkling wine can be made in several different ways: classic (or traditional) method, charmat or tank method, and carbonation. Just as there are different ways to create the bubbles, there are many different ‘types’ of sparkling wine around the globe. From Italy’s Prosecco, Spumante and Lambrusco to Champagne, Crémant d’Alsace and Spain’s Cava.
1. Of the techniques to make sparkling wine, carbonation is the most cost effective and usually produces budget-friendly alternatives to higher-end producers and Champagne houses. Carbonation is the process of taking a base wine and inoculating it with CO2, then it is bottled.
2. Tank method or sometimes referred to as Charmat, adds sugar and yeast to a base wine. In the large tank, the wine undergoes a second fermentation, where the yeast eats the sugar and produces CO2. Bottles are then filled from the tank. This method is used commonly for Prosecco from Italy and Cava from Spain.
3. The Classic method, or méthode classique (also referred to as Champagne method) is a process similar to the tank method, until the 2nd fermentation. After the sugar and yeast are added, the wine is put in bottles, where it undergoes the second fermentation, rather than this taking place in the tank. The bottles are rotated, a process called ‘riddling’ to stir the lees. The wine is then disgorged, a process of freezing and removing the lees that have settled in the neck of the bottle. Then the wine may go through dosage. Dosage is the addition of a ‘top-off’ of wine and sugar to fill the empty space in the bottle and add flavour. Then the bottle is corked. Obviously with many more steps, and lots more time involved, this method of producing sparkling wine commands a higher price per bottle!
What kind of sparkling wine should you buy?
Another factor impeding the popularity of sparkling wine and Champagne, is the intimidation factor. There is already so much to know and understand about still wines, that ordering a bottle at a restaurant or selecting one for your dinner party might seem overwhelming. Luckily, there are great wine stores and boutiques across the country that offer intelligent service without the pomp and arrogance. Never be afraid to ask for advice and suggestions!
If you are keen to go rogue and make the decision on your own, here is a list of terms commonly found on sparkling labels. This should help narrow down the choices to a wine suitable for your palate.
Vintage – The result of a single harvest, not a blend of vintages. In Champagne, they must age 3 years.
Non Vintage – Blend of multiple varieties and vintages. Champagne houses create a non-vintage that is supoosed to be consistent year to year and representative of their brand and style.
Vintage Millésime – a vintage wine that is only produced in the best years. These must be aged 3 years prior to release
Blancs de Blancs – a champagne made completely of white grapes
Blanc de Noirs – Champagne made of either/both Pinot Noir or Pinot Meunier
Rosé is made of a blend of red and white wine.
Dosage is the sweetness level, and will comonnly be on the label. There is a list below of the different dosage levels.
Spumante – An Italian term for ‘sparkling’ and can be found on Prosecco bottles
Sekt – German term for sparkling wine.
The sweetness/dryness of a sparkling wine is identified by the brut level, and can range from bone dry to dessert-sweet! The sweetness in traditional method sparkling wines comes from the dosage, where the winemaker adds sugar and wine just prior to corking the bottles. This mixture can be produced with cane sugar, beet sugar or grape must. The brut level indicates the minimum and maximum residual sugar in the wine. Measuring the residual sugar allows us to classify the styles of sparkling wine, and hopefully help you understand your preferences.
We are now all familiar with Champagne, but there are also other kinds of sparkling wines that are identified by their place or grape. The following are examples of wines that offer different styles and characteristics, while all providing some fizz.
Champagne can be produced from Chardonnay, Pinot Noir or Pinot Meunier. The region of Champagne is in north east France, just NE of Paris. Within the region of Champagne, there are 5 sub-regions: Montagne de Reims, Cote des Blancs, Vallee de la Marne, Cote des Sezanne, Aube. Champagne is home to approximately 82,000 acres of vineyards and produces about a million bottles per year.Classic Method produced wines generally have long lasting bubbles that are small in size.
Cava is a Spanish sparkling winemade from Xarel-lo, Macabeo, Parellada and other varietals like Chardonnay. Cava is produced in the traditional method, like Champagne. Compared to Prosecco, Cava is drier and less fruit-focused.
Prosecco is an Italian sparkling wine made from the grape Glera. Prosecco is made mainly in the region of Veneto and Friuli. Most Prosecco producers use the tank method, making Prosecco more affordable. Expect off-dry, creamy and fruity qualities.
Crémant is a sparkling wine that is made outside the region of Champagne, but produced with the same methods. Different regions have different guidelines on the production of their sparkling wine.
Serving sparkling wine
You should always serve your sparkling wine chilled. The carbon dioxide in the wine becomes more soluble as the temperature of the wine decreases, allowing the CO2 to be released slowly and last longer. This will result in longer lasting bubbles. Ideally young Champagne and sparkling wine should be served at 8 degrees Celsius. More robust wines can be served slightly warmer. It will take approximately 2 hours to chill a bottle from room temperature if it is placed in a fridge.
The Champagne flute is designed to maximize the bubbles and their longevity in the glass. The stem is important too! Holding the glass by the stem, rather than the bowl, will not warm the contents of the glass as quick.
There are traditional pairings that sommeliers can recite like a verse from a pop song, like oysters and Champagne. There are also more unconventional options that previously you might have never thought could be paired with wine. Here are some common and not so common options:
Food Pairings
Extra Brut and Brut Nature pair best with smoked salmon, shellfish, oysters.
Vintage Extra Brut and Brut Nature’s richness balance best with crab and lobster.
Sec and demi-sec is when you are having desserts, crème brulee and fruit cake.
Brut Blanc de Blancs is typically made of Chardonnay. Look for other Chardonnay partners, like creamy clam pasta
Brut Rose will often have Pinot Noir in the blend, try Asian duck recipes or dishes with berry compotes.
Prosecco, think Italian! Salad with Parmigiano, cured meats and charcuterie.
Cava, when in Rome! The Spaniards have a flavourful Mediterannean cuisine, spice with paprika and salted white fish.
Sparkling Shiraz, rare in Canada but common in Australia. A great alternative for summer BBQ’s and even blue cheese.
Moscato- fruit tarts and desserts.
Breaded and deep-fried foods will be cut by sparkling wine’s acidity. Don’t be afraid to try egg rolls, samosas or deep fried zucchini blossoms.
Opening a bottle of sparkling wine – There really isn’t too much to it, but there are some tips to ensure no one looses an eye:
Once you remove the foil and cage, keep your thumb on the cork. There is enough pressure in the bottle to pop without warning!
Don’t shake the bottle like you won a Nascar race. We expect no one at your table wishes to be covered in sticky, delicious wine.
The less noise and foam, the better. Carefully open the bottle and resist the urge to create a loud ‘POP’.
Sabering can be dangerous, but if you insist, watch our video above for an example! Ensure that the bottle is cold, and remove the foil and cage. Aim the bottle away from people, pets and valuables. At a 45 degree angle, run a knife or swordup the vertical seam of the glass bottle.
Storage
Champagne houses create a non-vintage that is supposed to be consistent year to year and be representative of their brand and style. Non-vintage is suitable to enjoy upon release and does not require cellar aging. Vintage Champagne and classic method sparkling wines can be aged, creating more expressive secondary flavours, while you will see the bubbles fade slightly. This is a welcome trade-off for well made sparkling wine.
Storing or ageing a bottle of sparkling wine is slightly different than a still wine. It should still be kept in a cool, dark, neutral room, but instead of laying down the bottle, stand it up.
If you have an unfinished bottle (tisk tisk), you will need a special stopper to cork the wine. The life-span of an opened bottle is relatively short. If the wine is less than half full, expect it to only last a day at most. If there is a glass or two left the next morning, they will be perfect for a mimosa!
Be sure to let us know of your comments and questions. We would love to hear from you! Tell us about your favourite sparkling wine, the time you broke the lamp with a shooting cork or, if you still haven’t found a bottle of bubbles you like. We’ll accept the challenge.
There are exactly two weeks until Christmas, and the hustle for gifts is in full throttle. WineCollective has numerous Holiday Packages and gift ideas for family and friends across Canada! Convenient and delicious, we can help you find the perfect gift at any budget.
Holiday Packages
You can visit WineCollective.ca for our Holiday Packages. Recipients will all receive a custom gift email message on December 25th, notifying them of WineCollective and your awesome gift! In January their first shipment will arrive, and you, didn’t even have to leave your home. These packages are even available up until Dec 31st, for those that forgot about Christmas this year.
Holiday Packages are designed to fit your budget and better yet, they keep on giving well after Christmas. Starting at $135 for one month (Western Canada) and six bottles, or you can even send a full year of wine!
Our Holiday Packages also include a bunch of perks and additional gifts, depending on the amount of months sent. Score the 2nd edition WineCollective corkscrew, a subscription to Vines Magazine, and even a free Platinum membership to Tannic.ca!
For even more options, we also have our regular gift subscriptions (starting at $55/month in Western Canada). Purchase any time throughout December for the first shipment to be sent in January.
Gift Cards
If you can’t remember if your aunt prefers white or red, we have an option for you! You can now purchase WineCollective gift cards for any amount, leaving your recipient to choose a package, or wine directly from our online store! Contact WineCollective for details!
Gift Baskets at Highfield by WineCollective
New with Highfield, we are now offering custom gift baskets for those in yyc. Choose your wine, beer or liquor and we will take care of the rest! This is a great gift idea for anyone with a precise budget, or picky taste buds.
Pingus. If you are not familiar with the name, a quick search will bring a plethora of articles and reviews of the sought after wine. If you are familiar, there is no explanation needed! Dominio de Pingus was founded in the 1990’s, when the region of Ribera del Duero was beginning to make waves. The previously un-famed area peaked wine enthusiast’s interests with it’s modern style of Spanish wine. Danish winemaker Peter Sisseck jumped on the opportunity to work with the old, gnarly vines of Ribera del Duero.
Peter is no one-hit wonder. He established himself in Spain while working at Hacienda Monasterio. While in Ribera del Duero, Peter searched for the perfect vineyards to create his own wine. The 5 hectares that he discovered and rehabilitated, now produce just 500 cases of wine per year.
What makes Pingus so great? The inaugural vintage of 1995 scored 96 points from Robert Parker. It is one thing to build a reputation over the years, it is another to hit it out of the park on the first swing! Structurally, the wine balances strength with elegance with little effort. And there is the ageability, Pingus can be cellared decades!
Since 2006, Pingus has been scaling back the use of new oak. Previous vintages were typically in 50% new and 50% second use barrels. In 2008, the wine was aged 100% in used barrels for the first time. As noted by Decanter in July 2012, Peter’s scaling back of wood is not reflective of the cost of barrels: “We are trying to avoid too much wood contact. As the vineyards get better, and are better managed, there is less and less need to use oak,” notes Peter. He considers over-use of oak ‘lazy winemaking’ – it should all happen in the vineyard.
“Inky purple. An exotic, expressive bouquet displays scents of blueberry, black cherry, violet, licorice and Asian spices, with a subtle smoky nuance in the background. Offers an array of densely packed black and blue fruit and floral flavors that are enlivened by bright minerality. Shows outstanding clarity and energy on the intense, lingering finish.” – Stephen Tanzer, International Wine Cellar: 94 points
“The 2011 Pingus has a gorgeous, pure black cherry, cassis and blueberry scented bouquet interlaced by orange blossom and apricot. The oak is beautifully assimilated into the aromatic profile. The palate is full-bodied with a decadent entry. The tannins are ripe and rounded, imparting great tension and focus. There is both dimension and grace to this formidable Pingus that should blossom once it finishes its gestation. This is an outstanding Ribera del Duero wine. Drink 2020-2035+.” Neal Martin, The Wine Advocate: 94-96 points
In an interview with The Drink Business, Peter admits his greatest regret, not learning to play the piano. A winemaker and a pianist may share many qualities, but we are glad that he focused on grapes over keys.
Tannic is fortunate to have received a very small allocation of Pingus. After patiently waiting for the 2011 to be released, we are excited to offer Tannic members a chance to own Pingus.
This fall WineCollective was able to spend some quality time at Barnett Vineyards. As part of the Touch the Terroir program hosted by Spring Mountain, we jumped right in during a busy harvest day at the winery. Barnett is a well-established brand in our market, however, we are given only a small allotment of their limited production.
Panoramic view of the vineyards from the winery.Looking at the winery from the guest house.
Barnett Vineyards began in 1983 when Fiona and Hall first started planting vineyards in Spring Mountain. Several years later, the first vintage of 100 cases was released. Today they produce just over 6,000 cases a year. Still a small production, focused on boutique style and premium quality.
Tour of the Barnett vineyards with winemaker, David Tate.
A busy time of year in the vineyard, there is lots of work to be done at harvest! We rolled up our sleaves and broke a sweat, scrubbing ferment bins and dumping grapes through the de-stemmer. However, it is difficult to complain when resident winery dogs are your co-workers and the office is a spectacular view of the valley!
Thanks to David Tate and the Barnett team for hosting us for the day! Here are a few snapshots of our time at Barnett!
Petit Verdot brought in from the Yountville vineyards.David Tate giving direction and organizing the tanks.Someone was crazy enough to let Amber drive the forklift.The grapes are separated from the stems and pumped into tanks.View from the top of the tank, pump-over!
