Wineries Archives - Page 6 of 8 - WineCollective Blog

Rocky Mountain Festival Favourites

Posted on October 21, 2013October 21, 2013 by Wil Knoll

This past weekend, on Oct. 18, Amber and I took part in the 16^th annual Rocky Mountain Wine and Food Festival (RMWFF) in Calgary. While you may not have seen us working a booth, we did get the chance to wander the BMO Centre in search of wine, food, beer, vodka and some of our favourite WineCollective supporters.

This year, exhibitors included 162 wineries, 47 breweries, a variety of spirit distillers and plenty of food choices. There was no shortage of samples for the hundreds of guests that began filing in at 5 p.m.

Glassware Creations by Laurie

Many of the wine merchants and representatives that help WineCollective find their monthly-featured wines were able to share some of their favourites with Amber and myself. The 2011 Trivento Amado Sur Malbec is an impressive blend of Malbec, Syrah and Bonarda. We found this vintage to be forward with fresh fruit with notes of smoke and vanilla and overall, very smooth. This Malbec has also received 90 points from Robert Parker. We’re keeping this one on our radar for WC packages in the future.

Trivento Bodegas y Viñedos. Mendoza, Argentina

With plenty of food around the festival, we made some quick stops to some favourite vendors with impressive displays. The friendly staff at Sunterra Market featured a Chipotle Beef Brisket, with pineapple mango salsa and bourbon peppercorn sauce, with Parisian macarons for dessert. Kinjo Sushi and YYC famous owner, Peter Kinjo, were happy to share a variety of sushi that cleansed our palates for ice wine and vodka tastings that followed.

Sunterra Market and Kinjo Sushi & Grill

Fluid Imports made us a special treat from Double Cross Vodka (a favourite among WineCollective staff). Infused with white wine and cranberry, this cocktail was deliciously dangerous. The 7x-distilled Double Cross Vodka is incredibly smooth, pure, clean and crisp.

Fluid Imports and the Double Cross vodka and cranberry cocktail

Our last stop took us to Vintage West, representative of Cameron Hughes. While we didn’t get to taste the upcoming Tannic.ca feature, Lot 260, we were able to try the Ogio Prosecco, a sweet and very popular sparkling wine.

Cameron Hughes 2007 Lot 260, is a classic Barolo wine, made from Nebbiolo grapes in the Piedmont region of Italy. This wine is truly exceptional with flavours of strawberry, cherry and plum with fresh tobacco and balsamic notes. It is made and classified under DOCG and has received 93 points from Wine Spectator. Tannic members will be able to purchase the vintage this week.

Overall, the RMWFF appeared to host another successful festival. If you were able to attend, we would love to hear about your experience and favourites among the wine and food samples. Fortunately, if you were unable to make it to Calgary’s event, Edmonton is hosting their very own festival this upcoming weekend.

We would like to thank all the food exhibitors as well as Fluid Imports, Lanigan & Edwards Wine Merchants, Vintage West Wine Marketing and Select Wine Merchants for the generous samples. We look forward to featuring some of our finds in future WineCollective packages and attending the Rocky Mountain Wine and Food Festival again next year!

The Rocky Mountain Wine & Food Festival

Posted on October 16, 2013 by Wil Knoll

Back for its 16^th year, The Rocky Mountain Wine & Food Festival is ready to spoil Calgary and Edmonton with wines from around the world and local cuisine from each city’s best restaurants.

Calgary’s festival takes place this weekend, October 18-19 at the BMO Centre, while Edmonton will get their taste on October 25-26 at the Shaw Conference Centre. Tickets are still available for each weekend’s Friday and Saturday and range from $15 to $36. A portion of these ticket sales will go to both SAIT and NAIT Culinary schools – who will also be present for some delicious food samples created by students.

Apart from wines, the festival will include samples of scotch, premium spirits and beer from industry leaders. If you prefer wine, bottles from every major wine region will have a place at the festival. From Bordeaux, France to Mendoza, Argentina, you will likely find a booth that holds all your favourites. Here are just a few of many wineries that will be present this weekend at Calgary’s Rocky Mountain Festival.

Peter Lehmann – Australia

Lakeview Cellars – Canada

Jackson-Triggs – Canada

Artisian Wine Company – Canada

La Spinetta – Italy

Fonseca – Portugal

Cameron Hughes – United States

Beringer – United States

Concha Y Toro – Chile

In addition to ticket pricing, sampling coupons can be purchased for $0.50. Each exhibitor requires a varying amount of coupons per sample.

If you’re in touch with Calgary’s dining scene, you may know that there are a ton of restaurants making a mark in gourmet cuisine. The Rocky Mountain Wine & Food Festival will host various venues that will be providing samples of their best dishes. You will find Sunterra, Market, Cobs Bread, Wine-Ohs Bistro & Cellar, Xocolat, Craft Beer Market and Black Betty Burger & Wine Bar all at the festival, not to discount the numerous other vendors that will also be attending.

This year, the festival is also adding to attendee experience by introducing an app that will allow goers to mark samples, tasting notes and post their favourites to social media. If you plan on attending the event, we would love to hear about your entire experience.

WineCollective has featured and favourited many of the wines that will be showcased at the festival. However, there will be many more wineries that will be happy to pour samples. Amber and I will be attending the event on Friday evening, meaning you should keep an eye out for a future blog of all the goodies we find and want to share.

Domaine Richeaume at Bistro Rouge in Calgary

Posted on October 1, 2013October 1, 2013 by BlackSquare

It is rare to come across quality wines that are a great representation of region at an affordable price. These wines are usually produced in such small quantities that they are rarely distributed out of their domestic markets. Domaine Richeaume has a very small production in Provence and is brand new to Alberta.

It is difficult to find press and reviews on Domaine Richeaume, but the great value allows you to take the leap with no hesitation. You will not be disappointed with the value these wines deliver.

At Bistro Rouge in Calgary we sampled all the Richeaume wines available in Alberta. It was difficult to narrow them down to our favourites, but we think you will be impressed with what we have selected. The Tradition Blanc and Rouge are textbook examples of Provence style wines. Members can find both of these on Tannic this week and we will be sharing them with you in future WineCollective packages.

“Can’t spell class without Cass”

Posted on September 13, 2013September 13, 2013 by BlackSquare

From Bryan Cass himself, “Can’t spell class without Cass”. One of many one-liners and fun references that was shared at a recent dinner at Vin Room West featuring Cass wines.

Cass Vineyards and Winery hasn’t been around long. The project started as a retirement dream of Bryan’s father, Steve Cass and partner Ted Plemmons. After a fishing, golf and wine trip in Paarl, S. Africa, Steve and Ted came home with the idea to start a winery with a winemaker they met on their travels in S. Africa. The duo were in love with the style of wines from the region and wanted to replicate the same passion and focus in California.

The Cass crew turned 160 acres of cattle ranch in Paso Robles (pah-SO ROE-bles) into a vineyard and began producing Rhone styled wines. Syrah, Grenache, Mouvedre, Viognier and Roussanne make up the majority of the estate production.

Watch the video below for some more insight of their focus and goals. I will warn you that it should make anyone want to join their party and drink their wines.

This was Bryan’s first trip to Calgary. He was a great host in explaining some of the quirky stories and background behind the winery’s goals and methods as well as their unique qualities.The wines poured at the event were a mixture of new wines to Alberta and some that we should all be familiar with by now.

The evenings’ indulgences started with the 2010 Sparkling Grenache, paired with a Crab and Squash Agnolotti. The vigourous bubbles and fresh acidity make this a fun and easy pairing. The sweet corn emulsion balanced out the tart apples and acidity, while the herbs heightened the fruits and rounded out the zippy character. It is really unique to find a Sparkling Grenache, a fun departure from the typical bubbles.

A Foie Gras Torchon was paired with the 2011 Mouvedre. You will have more luck finding American Mourvedre in Washington than California. Cass is one of only a handful of producers that grow estate Mourvedre and you would be hard-pressed to find it bottled by anyone else as a single varietal. Others in Paso Robles, such as Saxum will blend the grape more commonly with other Rhone varietals. The nose was full and brooding with dark fruit, sage and pink peppercorns, with a briar bush and plum palate. Surprisingly, there was enough acidity to cut through the fois gras, but I wouldn’t suggest the pickled fruit next time (a tad too much brine). Stewed or reduced berries would be better.

Decadence continued with a course of Pork Belly and polenta paired with the 2010 Syrah. One of the better pairings of the evening, this Syrah calls for rich protein, but is elegant enough to be hightened by delicate flavours of herbs in the polenta.

A refreshing and welcomed cleanser of green apple sorbet was served before the main course. An intricately plated lamb loin, with sweet breads and baby vegetables that were served with the 2009 Cabernet Sauvignon.

A cheese course of aged goat cheese and beet foam was matched with the Rockin’ One Blanc. The Rockin One got its name from a horse, named after a road that intersects near the vines and an old cattlebrand. This was by far the shining star of the night. Richness and structure that carried the acidity and mouth-coating viscosity, coupled with pronounced florals and tropical fruit. This is a wine to be on the look-out for.

Dessert was a buffet of candied fruit, chocolate, praline panna cotta and cashew nougat. Cass’ Syrah Dessert Wine, a fortified Syrah (think Port). From the producer,

“Produced from ultra-ripe Syrah from our estate vineyard, our 2010 Dessert Wine is massive and rich, with flavors and aromatics that remind us all of wintertime in Paso Robles. Warm notes of crushed rose petal, dried raspberry, orange-almond liqueur, potpourri, juniper berry, and cinnamon sticks fill the nose. The sticky palate is full of rich fruit, with caramel-coated raisin, candied orange, warm brown spice, and grated chili chocolate flavors on a backbone of well structured tannins that carry through on an endless (and we mean endless) finish.”

Tannic and WineCollective have been fans of Cass for some time now and we are excited to bring you some new features. Stay tuned for upcoming Cass wines!

We dare you to try these ‘wines’!

Posted on August 14, 2013June 15, 2021 by Wil Knoll

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

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

Coconut Wine

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

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

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

Tiger Bone Wine

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

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

Durian Wine

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

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

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

Honey Wine

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

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

Feces Wine

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

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

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

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

Welcome to Wine – Natural wine

Posted on August 9, 2013August 9, 2013 by Wil Knoll

Last week, on our WineCollective blog, we posted the differences between organic and non-organic wine (as well as vegan and biodynamic). Lately however, we have also noticed another trend breaking out into the largest winemaking regions including France, Australia and the United States.

* Natural Wine. Marc Rosenthal. The Wall Street Journal

Natural wine producers are beginning to set a new standard – one that involves absolutely no intervention during winemaking. Alexandre Bain, Pouilly-Fumé’s only natural winemaker says what sets natural wines apart from organic is that “organic and biodynamic are the tools, natural is the philosophy.”

In depth, natural winemaking involves no corrections to sugars or acidity in addition to the organic and all natural process of growing grapes and vineyard care. Even more, natural winemaking has no removal of excess dilution and no additional yeasts. Natural yeasts always take place in making wine; however, most producers add commercial yeasts in order to kick-start the fermentation process.

Unlike other beverages and food, wine is not required to include nutrition labels that would otherwise state all ingredients used in the wine. The New York Times says that producers avoid listing this information, as consumers would find it confusing. As an example, the use of egg whites for fining is not commonly known to the average wine drinker, yet is absolutely necessary information for an individual following a vegan diet.

For the consumer, diet regulations as well as nutrition details are at times extremely important. As a result, many consumers want wine labels to be more detailed or are turning to natural wine.

Natural wine has begun to create debate within the wine community. While some winemakers swear by the process – or lack of – others are arguing that the wine is weak and that certain additives are beneficial to the end product.

Many natural wines do still include the tolerated sulphite amount of 150 mg/L. As sulphite helps to preserve wine, those that do not include the additive are fragile, losing colour and flavour through any shipping stress. Sulphite also helps to kill harmful bacteria that natural wines are more open to. Other enzymes help to remove solid pieces in wine as well as amplify desired aromas, textures and tastes.

* RAW Artisanal Wine Fair

For certain winemakers, natural wine is “as nature intended.” While this new phenomenon is spreading, with Artisanal wine events such as RAW in London, wine drinkers have much to consider. With limited research, it is unknown if wine additives are harmful to the body; however, we do know it is wise to stay away from large amounts of preservatives. Second, are taste, aroma, colour and depth more significant than the alternative – which some winemakers call “beet juice”?

My opinion is that there is no harm in drinking any wine. Sulphite, additives, enzymes and all – winemaking has been through the process of reaching perfection for thousands of years. While I am a fan of the organic and biodynamic approaches, personally they are not required to enjoy a glass. I do however see the perspective of those with dietary restrictions, so the question remains:

Should producers be required to include nutrition and ingredient details on their wine labels? Tell us what you think!

Talking with winemaker Ann Sperling of Versado and Sperling Vineyards

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

Ann Sperling has 30 years experience in wine making around the world. Not only has she produced Sperling Vineyard wines from her historic family estate but she has also worked at Southbook Vineyards in Niagara and various other wineries.

Today, with her husband Peter Gamble, Ann has taken on the Mendoza region to produce high quality Malbec wines. Versado Wine, meaning “well-versed, expert or accomplished,” in Spanish, was chosen to honour the homeland of their vineyard purchased in 2008. The 2009 Versado Reserva has received outstanding reviews as heir first vintage with critics saying it’s “a revelation” and “the best Argentine red.”

Fortunately for WineCollective members, the 2010 Versado Malbec will be featured in all September packages (unless you subscribe to an all-white package).

“We have taken every step to make excellent wine,” said Ann, and she hopes that you see their efforts in the Malbec next month!

WineCollective Q: What about Mendoza, Argentina made you and Peter want to produce wines there?

Ann Sperling A: Throughout our careers we’ve always looked into new projects and for ways to further our understanding of winemaking. We had travelled to different regions to see what other winemakers do; we would talk to them and see their wines firsthand. We were on a quest for info and realized that it might be possible to own a vineyard in Argentina where they are known for their amazing Malbec.

What made the vineyards in Chacras de Coria, Mendoza the perfect location for your Argentinean project?

The Versado vineyard is on Cobos Road, which is the famous and traditional region for fine Malbec, many of the best and oldest vineyards are located there. The road is recognized historically and worldwide which was our prime reason to consider the vineyard after we found it was the perfect size and was in grasp to purchase.

The quality of the vineyards, resulting wine and land prices are underpriced in a world’s standard. We were able to afford great land in Argentina that in other parts of the world would have been out of reach.

The vineyards were damaged when you purchased the land. What was needed to recover the vines?

The vines hadn’t been cared for properly for two growing seasons mainly because of hail damage. We removed all vines that weren’t Malbec and then pruned them back to allow a moderate amount of growth. We also worked the soil to bring it back to life and covered the vineyard with overhead nets that now protect the vines during growing season.

Initially we did not expect growth for the first five years, but we noticed in the first year that there was already a good reaction.

What does the Mendoza region give to produce such amazing Malbec?

It’s an ideal place for Malbec. The grapes have a slow ripening process; even in hot weather full grapes take time to ripen. The dry climate allows for a depth in ripening. The vines are just well suited and adapt to the climate.

As well in the region there are wonderfully skilled people available to work. We hired people for management at the Versado vineyard that have the same quality standards of our own. There are some cultural differences; we have a different sense of urgency, but they know Malbec and the region.

How do you balance winemaking at Versado and Sperling Vineyards?

Harvest seasons are at different times in the year, which helped with the decision to produce wine in Argentina. At Versado harvest is during the month of April where as at Sperling we begin in October. There is the physical ability to be at each vineyard at critical times. We have excellent people to support us and a great team at each location; everyone is like-minded in respect to quality.

What differences do you have to recognize and work with when making wine in Mendoza vs. the Okanagan?

In Canada we have a true cool climate, there is a difference in growing select varieties. When we produce aromatic whites and sparkling wines it is about elegance and suited to the cool climate. Sperling wines are fresh and floral.

In Argentina it’s the other end of the spectrum. Versado Malbec is a red grape single variety. The wines are full-bodied and carry a lot of depth.

What was it like growing up at Sperling Vineyards with your family?

Sperling farm has been part of the family since my great great grandparents in the 1880’s. There have been 3 generations living in one household. When I was growing up we grew grapes and fruit trees and had cattle. My grandparents sold all kinds of meat and produce. We had a reputation for quality and production. I worked in the vineyard as a teenager but we only made wine for household purposes. Our grapes were sold to other wineries.

Is there a certain loyalty you have to Sperling that you don’t have wine Versado or other wineries you have worked at?

At other wineries I have to develop the vineyard or winery and work with the owners closely. I have to take what the land and grapes have to offer and make wine that fits the owners. I know the vineyards at an intellectual level.

At Sperling, I don’t have to study. Making wine is a natural response or gut feeling on how to handle the grapes and express what I want.

How far has Sperling come since the time of your parents?

My parents were ready to retire by 2008. I would say things were less well known in terms of association. My sister and our husbands produced our own label to honour our heritage and the history of the property. We created a new era for longer sustainability. There has been pressure for us to turn our land into residential lots but we make something of value that will keep us going forward.

What do you hope will come out of having WineCollective feature Versado Malbec come September?

We haven’t sold any Versado in Alberta yet. I hope it’s an introduction to customers and the market for future wines. The wine is being shown to a group of keen wine lovers who are prepared and ready to experiment.

Ann and Peter hope to continue to make great wines in Argentina that honour the history of the vineyard. They hope to see it through to it’s full potential.

Keep a look out for your Versado Malbec in September WineCollective packages. Let us and Ann know how you enjoyed it!

Cheers!

The difference between organic and non-organic wine

Posted on August 2, 2013 by Wil Knoll

Many individuals are continuously looking for healthier options for their diet and lifestyle, as we all should. The organic craze is nothing new in today’s food culture as more chemicals and pesticides are being used to remove insects, fungus and rodents from our gardens and yes, vineyards.

While most wine makers have some level of respect for eco-friendly processes in both grape growing and winemaking, there are specific wineries that produce registered Certified Organic Wine. Of course the regulations that determine “certified organic” vary in every country.

Organic Wine

When growing grapes for organic wine and through the entire wine making process there is no room for the use of chemical additions. Instead of using synthetic herbicides to remove weeds and fertilizers, wineries use mechanical weeding (remove weeds by hand or with machine) and natural compost. Organic wine also reduces the use of pesticides. Instead, wineries will either use chickens or handpick cutworms from vine leaves.

Specific non-chemically enhanced products are also available for organic farmers to remove pests. However, these sprays typically require three to four applications and wipe out all bugs, including beneficial predators. Obviously organic wine comes at a price, similar to organic fruits or vegetables. On average it costs 20% more to run an organic vineyard then non-organic, thus prices are escalated.

Organic Certified emblems are added onto wine labels that meet all requirements. If organic products are valuable in your dietary preferences keep an eye out – there are plenty of them out there. If you’re unsure, check the wineries website.

Non-Organic Wine

Now don’t jump to negativity as non-organic wine isn’t all horrible. In fact, there are benefits to some of the products used in conventional wine making. For example, in order to manage pests winemakers have options for environmentally friendly pesticides. Vintner Kevin Phillips of Bechtold Vineyards uses Agri-Mek, a chemical that allows him to only remove harmful insects and keep those that benefit his vines after only one spray.

Non-organic wine also uses GMO yeasts in winemaking, which carries out malolactic fermentation at the same time as alcoholic fermentation and “unlocks flavour and aroma.” This not only allows for the winemaking process to move much quicker (meaning much more wine!) but also reduces risk of wine spoilage. It also removes biogenic amines that can have negative health risks; however, GMO is said to have health effects of its own.

While both organic and non-organic wines have their own benefits and downfalls they do have their similarities. Both wines do require the use of preservatives. Sulphur Dioxide that is produced by yeast during fermentation acts to protect wine from microbial contamination, mould and yeast. All wine contains a minimum of 1050 mg/L of preservatives that allow you to cellar wine while it continues to enhance its deliciousness.

Depending on your dietary preferences, organic wine may be your best option, although I wouldn’t let this stray you from ever trying a non-organic wine. In fact, WineCollective features plenty of both organic and non-organic wines in our packages. The bottom line is vineyard staff and winemakers are all looking to produce a wine that they are proud of and even more, tastes nothing like bug spray.

Welcome to Wine – expand your palate!

Posted on July 26, 2013 by Wil Knoll

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

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

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

1. Assyrtiko

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

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

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

2. Caberlot

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

3. Furmint

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

4. Ortega

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

5. Tyrian

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

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

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

6. Chenin Blanc

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

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

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

7. Valdiguie

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

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

8. Agilianico

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

9. Carignan

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

10. Pecorino

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

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

Gravity Flow Winemaking

Posted on July 12, 2013May 5, 2022 by Wil Knoll

Gravity-flow winemaking is a practice that is becoming well recognized by winemakers and vino fanatics. The process of gravity-flow winemaking (also known as “gravity-fed”), allows for the wine to stream through levels in the winery. Unlike traditional single-level cellars, there is no use of pumps or mechanical force, enabling the winemaker to gently extract colour, flavour and tannin.

Although gravity flow seems to be a new technique in the wine world, the process has actually been around since the 1800s and is a highlight of Australian winemaking history. In 1888, Seppeltsfield Estate in the famous Barossa Valley used gravity flow for almost 100 years. By 2010, the winery was remodelled with a million-dollar investment to include top of the line industry equipment.

What Happens in a Gravity-flow Winery?

The typical gravity-flow winery consists of four levels that follow regular winemaking steps. However, each stage is separated into different floor levels, allowing gravity to move the wine from crushing to cellaring.

The Four Steps of Gravity Flow Winemaking

A gravity-flow winery consists of mainly four steps to take the grapes from fruit to wine. Read on to learn more about each step and what it involves.

Step 1: Crush Pack

Clusters of grapes are brought by a forklift to the top floor of the winery where they are destemmed and crushed. The juice from the grapes slides to the fermentation barrels on a lower level through hoses that connect each level.

Step 2: Fermentation/Crush Pad

Regular fermentation takes place where natural or added yeasts turn grape juice into alcohol. Wineries are usually equipped with temperature control measures such as double-jacketed fermentation tanks. The wine is then pressed and it flows to the lower level.

Step 3: Cellar

The wine is drained from the fermentation tanks into barrels in the cellar. The wine sits in the barrels aging until it is ready to be bottled.

Step 4: Bottling

Bottling the wine typically uses nitrogen to push finished wine into bottles. However, the finishing touches vary according to the winery’s filtering, fining and settling choices.

What Are the Benefits of Gravity-Flow Winemaking?

Preserve Those Flavours

A gravity-flow winemaking process enhances the textures of wine. There is no excessive moving, pushing or external forces that are exerted on the wine. The system is gentle and allows the natural flavours and aromas of wine to develop.

In this video, Palmaz Vineyards shows off their innovative gravity-fed winery and how it was constructed.

Stratus Vineyards in Ontario is one of the few wineries that have embraced the gravity-flow winemaking process. They employ the use of a four-storey tank elevator that helps them move the wine around without any pumps involved that can introduce air into the wine and compromise its flavours. Instead, the wine flows due to gravity from stainless steel or oak fermenters into selected barrels to age. This allows the grapes to shine within the wine.

Efficient and Sustainable Winemaking

Wineries that don’t employ the gravity-flow system typically use pumps and machinery to move the wine around during the winemaking process. With no machinery or pumps needed, a gravity-flow system greatly reduces a winery’s costs and energy consumption.

What Are the Downfalls of a Gravity-Fed Winery?

You’ll Need Some Capital Upfront

There can be some downfalls to using a gravity-fed system for a winery. They can typically be costly to start up due to the costs of setting up the equipment at first. If a winery is thinking of transitioning to a gravity-flow system they may have to plan for incurred costs.

Architecture Matters

The way a winery is built can play an important role in whether a gravity-flow system can be employed or not. Usually, the building must be multiple stories to allow for the wine to flow easily during the winemaking process. Some buildings may not have the space to use this system.

It’s All About a Winery’s Individual Needs

The way a winery chooses to make their wine is usually specific to their individual needs and budgets. There have been many wineries in France and even Napa Valley that have chosen to use this method. Palmaz Vineyards, in Napa Valley, for instance, have been able to contribute to reducing water consumption when making wine. Some wineries choose to take advantage of their environment and terroir. Stoller Family Estate in Oregon has chosen to utilize the natural hillside when building their gravity-flow winery. Gravity-flow systems can definitely be ideal in some instances, and with some forethought and planning can become cheaper and more efficient in the long run.

Learn More with WineCollective

Subscribe to become a WineCollective member today to keep learning and exploring the world of wine, one winemaking method at a time!

Join The Collective

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.