Blog

Top Five Wine Robberies

Apart from diamonds and cars, wine is apparently also a valuable steal. Regardless of what seems would be a difficult procedure, thieves from around the world have managed to leave chateaus, restaurants and wineries with a much smaller collection.

Robbery

WineCollective staff are saddened by some of these recent heists as we truly value the winemaking of all wineries affected. Here some of the most notorious.

Chateau d’Yquem. Bordeaux, France
While this heist is not technically one of the largest, it is the most recent. Earlier this month, this winery considered to be a producer of some of the world’s greatest sweet white wines was robbed of 380 half bottles. Although the stolen vintage was not particularly exceptional, each bottle was worth nearly $400, making the total lost value 100,000 Euros. These thieves were quick and managed to escape after an alarm was triggered and before police arrived at the scene.

Chateau-dYquem

Ulriksdals Wärdshus Restaurant. Stockholm, Sweden
In August 2006, a collection that held records in the Guinness Book of Records was taken by thieves managing to only leave one fingerprint. 600 bottles of First Growth Bordeaux totaling $485,000 was cleared from the prestigious Stockholm restaurant. Thankfully, this collection was insured.

En Route. New South Wales, Australia
Recently in May 2013, a transportation service realized 62,000 bottles of South Australian wine was missing, four kilometers from their warehouse destination. Fortunately for the thieves each bottle was clear skinned or unlabeled, making it easy to re-sell their stolen wine which had a retail value of $500,000. Various wineries were affected including, Gemtree Vineyards, Lakebreeze Wines, Zontes Footstep and Dandelion Vineyards.

ZAH_trucking_LW-20130125211905220488-620x349

Warehouse. London, England
400 cases were stolen from a large London warehouse in May 2011 after cameras and security alarms were disabled. Thieves managed to forklift collections, most of which belonged to private investors. A value of 1.6 million dollars of wine was stolen.

Legends Cellars. Orange County CA, United States
In 2012, employee George Osumi was charged with stealing wine from customer’s lockers since 2008. By replacing Legends Cellars wines with none other than Two Buck Chuck, Osumi was able to delay getting caught for four years. While his son is also an employee, he was not involved and cooperated willingly with police for his father’s 2.7 million dollar crime against wine.

two-buck-chuck-wine-fraud

From 2008-2012 George Osumi replaced customer’s wine with Two Buck Chuck

Unfortunately these are just a few of what seems to be an increasing crime. Theft with wine occurs in many forms including sales of fake bottles. We encourage you to report any wine-related crimes. The experience of wine is meant to be shared, not stolen.


Welcome to Wine – Wine making

Making wine is lengthy process that involves more than stompin’ on some grapes and pouring juice into a bottle. In fact, the scientific system is quite complicated and involves chemistry and biochemistry methods that I am not qualified to comprehend, never mind explain. However, having some general knowledge of its creation can help you understand what elements make wine taste the way it does.

So here, broken down for us in simpler terms, is the wine making process from vineyard to winery to our kitchen tables.

winemaking_500

Grow Grapes

Arguably the most important step in wine making is growing grapes. Vineyard location, climate and soils all impact the final wine we get to enjoy. The grapes’ exposure to sunlight and time on the vine also determine development and sugar levels.

growgrapes 

Harvest

Beginning late summer to fall, grapes are either hand picked or machine harvested. The type of method used can obviously affect cost; however, using a machine can increase efficiency for larger vineyards while handpicking acts as a primary selection process for ripe grapes. Once grapes are gathered they are transported to the winery.

Wine-Harvest

Sorting

Whether the grapes are machine or hand picked, they go through a sorting process done by hand. This ensures only the finest grapes are used, removing rotten or raisined grapes and leaves. A destemmer removes the fruit from stem and also lightly crushes the grapes. This allows for the sugar in the juices to blend with natural yeasts from grape skins.

sortinggrapes

Red or White?

When making a red wine, grapes are fermented with skins in order to form colour characteristics and tannins. In making white wine, grapes are removed along with the stems and further pressed before heading to fermentation. Traditional wineries may choose the “stomp” method or foottrodden to begin the fermenting process.

redorwhite

Fermentation

The crushed grapes are brought to stainless steel containers where natural or added yeasts turn sugar in the juice into alcohol and carbon dioxide – which is released from the open container. Red wines are fermented at hotter temperatures until all sugars have developed, while white wines are typically moved earlier for sweeter taste and a lower alcohol content.

fermenting

Pressing and Malolactic Fermentation

Removing solids from grapes skins is done by a “punch down” or by pumping it over top of itself; this also feeds oxygen to the wine in order for yeasts to continue to grow. The wine is then matured (typically in barrels for red wine) in order to produce a softer mouth feel and reduce acidity.

grape-stomping01

Fining and Filtration

Wine is kept in oak barrels or stainless steel tanks where they can remain for months to several years before final filtration. This process ensures all sediments and solids are removed from the wine in order to ensure the product is not cloudy but smooth for consumption. Some wines are unfiltered and should be decanted when opened at home.

vinturi_red_wine_aerator

Bottling

Using nitrogen or carbon dioxide, the wine is pumped into bottles that are then topped by either cork or a screw cap – depending on the wineries preference. Afterwards, a label is glued on, completing the wine making process. Bottles can be put away for further maturation or sent off to consumers.

bottling-digger-3

From carefully selecting their ripest grapes to unlimited testing to reach perfection, we appreciate the winemakers who have mastered their craft and are now producing quality wines.


The balance between fine wine and funny labels

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

WineBottles

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

FatBastard

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

Skinny-girl-wine1

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

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

Woop Woop Shiraz

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

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

Bob's-your-uncle---The-White-Brew  Wrongo-Dongo Cockfighters-Ghost---Pinot-Noir-2006

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


Petite Rivière Vineyards

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

Petite

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

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

PetiteTour

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

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

hjfs

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

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

PetiteTidalBay

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


Welcome to Wine – favourite regions

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

France

BORDEAUX

BordeauxChateau

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

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

italy

PUGLIA (APULIA)

Puglia

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

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

spain

RIOJA

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

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

usa

NAPA VALLEY

NapaValley

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

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

argentina

MENDOZA

mendoza-argentine

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

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

aussie

BAROSSA

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

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

germany

MOSEL

Mosel

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

WineCollective staff loved the 2012 Clean Slate Riesling | $16.00

africa

WESTERN CAPE

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

Enjoy the 2008 Lammershoek | Chenin Blanc | $24.77

chile

MAIPO VALLEY

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

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

portugal

DOURO

Douro Valley vineyards

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

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

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


Cork or screw cap?

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

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

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

cork-craft-joke

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

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

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

CorkTreeHarvest

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


Welcome to Wine – varieties and temperature

Besides the commonly recognized Chardonnay or Cabernet Sauvignon, thousands of CabSauvGrapesgrape varieties exist, each having their own characteristics, aromas and flavour.

SauvignonBlancGrapes

In our last Welcome to Wine post, I highlighted some popular wine varieties and their typical traits in taste (mouth) and smell (nose). Wines, according to their grape variety as well as region also have differences in temperatures to serve and store. When held at the wrong
temperature, the taste, aromas and PinotGrigioGrapes
aging process can be altered.

Wine Storing Tips

  • Store wine around 12°C and horizontally
  • If you don’t have a cellar, invest in a wine cooler for short-term (typically priced from $200) or wine cellar fridge to lay down a bottle long-term ($1200 +)
  • Fridge temperature’s are too cold, but work well for a quick cooling
  • Forgot to chill the wine? Put a glass in the fridge for speedy serving temperature
  • Don’t forget a bottle in the freezer, the cork may pop out leaving you a mess

GE-WineCooler

GE 30 Bottle Wine Chiller $348

White varieties are typically served between 7° to 10°C, where as reds are best at 12° to 18°C. If overly warm, the taste of alcohol may be stronger in reds. Although chilling is usually associated with whites, don’t be afraid to do the same to a Merlot or Pinot Noir.

Sauvignon Blanc

France original. Crisp and light

7°C

Pinot Grigio

Alsace. Citrus, melon and peach

7°C

Chardonnay

Burgundy. Butter and vanilla

10°C

Riesling

Germany. Melon and grapefruit

8°C

Rosé

Red grapes with less skin contact

10°C

Pinot Noir

Burgundy. Berries and mint

10°C – 13°C

Merlot

Previously blended. Plum and berries

13°C – 15°C

Shiraz

Rhône. Spices and berries

18°C

Cabernet Sauvignon

Bordeaux. Cherry and tobacco

18°C

Zinfandel

California. Jam and black pepper

18°C


Wine education at its finest

For those of us interested in wine and its industry, sharing bottles and discussing with friends is typically how we expand our taste and knowledge. Some may even take wine tasting classes (like those held at our partner Willow Park Wines & Spirits) as a way of further developing their understanding of wine.

However, universities such as Brock University in St. Catherine’s Ontario and the University of California – Davis, are providing students with top-notch wine education in Bachelor of Science undergraduate degrees.

WineCellarBrock

Brock University’s cellar, The Canadian Wine Library, holds 43,000 bottles

The Oenology and Viticulture program at Brock happens to be the only University in Canada offering a BSc, with popularity and class sizes doubling since its introduction in 2009. Other Canadian universities such as Vancouver Island University only offer certificates in wine business and appreciation.

Kaitlyn Little of Brock University says that students leave with “comprehensive understanding of both winemaking and viticulture practices.” The program leads the way for graduates to be able to work in wineries with a focus on scientific practices such as biochemistry and plant physiology.

FermLab

Brock’s fermentation lab is used for student classes. The university sees an employment rate of 97% for viticulture graduates.

Students also learn more about the industry with mandatory classes in wine marketing and the option of taking a business minor so that they may one day own and operate their own vineyard.

The best part about the program is the several internships that must be completed apart from the courses. This gives students hands-on international experience, with jobs in North America, Europe and Eurasia, Little says.

Unlike Canada, the United States has various university programs with UC-Davis being the #1 Agriculture Research and Teaching Institution worldwide, according to QS World University Rankings.

6047

The UC-Davis’ winery is highly recognized for it’s environmentally friendly facility. It was awarded Platinum certification for Leadership in Energy and Environmental Design by the U.S Green Building Council

Professor Mark Matthews says that with the new building facilities, including an “ultra modern winery,” Viticulture and Enology students have everything necessary to grow grapes, select yeast and bacteria for fermentations and process wine. Although this program does not hold a business requirement, costs and industry considerations are worked into courses like “vineyard design.”

Traditionally, wineries are known for their family influence with vineyards being passed down from generation to generation. While this may seem like a heart-warming intention, the global wine market is expected to generate $292 billion in 2014, according to MarketLine.

We think this leaves plenty of opportunity for more business and new winemakers.


Similkameen Shining Star, Clos du Soleil

IMAG1692

Discovering a hidden gem is one of the most exciting parts about being a wine-lover. Stumbling across your next favourite bottle is a memorable occasion, whether the wine was a gift from a friend, a bottle you fell in love with on an Okanagan wine tour, or a suggestion from a server at your favourite restaurant. I recently had one of these moments when I enjoyed Clos du Soleil‘s Saturn at The Brasserie.

Since 2006, Clos du Soleil has been producing “…premium quality wines in a Bordeaux style”. Their 2009 Celestial made an appearance on Tannic, and the Capella is a go-to favourite for any occasion. Clos du Soleil is located in the South Similkameen Valley Upper Bench, west of Oliver.

IMAG1689
Clos du Soleil winemaker, Ann Sperling and co-owner Leslie LeQuelenec

At a recent tasting at The Brasserie in Kensington, the tasting list included the Capella, Rose, Signature and Saturn. Chef Jorel Zielke paired each wine with a delicious course, created specifically to match the layers and subtleties of the wines.

Brasserie Menu

Brasserie is a well known eatery in Calgary, with a great following and phenomenal reputation. That being said, it was my first visit! The evening’s attendees were a great mix of Calgary culinary and wine community, a lively bunch of hungry people (including Chef Cam Dobranski)! The night’s hosts were Leslie Lequence, co-owner of Clos du Soleil and winemaker Ann Sperling. Ann gave introductions to each of her wines, while Chef Jorel appeared from the kitchen to elaborate on the menu and pairing choices.

IMAG1669  clos_du_soleil_capella

The first course was a crispy duck salad, paired with the 2009 Capella (95% Sauvignon Blanc and 5% Semillon). The vineyards are located on a steep, rocky south facing slope. Ann noted that 2009 was a long and warm season, which helped to maintain the minerality and freshness of the wine.

The crispy duck salad had blood orange and lemon segments in a poppyseed dressing. I was worried that the citrus would be too acidic for the wine, but pleasantly surprised that the fruit heightened and brightened the wine. The saltiness of the duck brought out the minerality in the wine, which also added another layer of texture and increased the body. After each bite, the wine provided a different experience, quite complex for a “salad and sauv.”

IMAG1675  Clos du Soleil Rose 2011 with blank background

Next on the menu, seared scallops served with the 2012 Rose. As a side note, Ann had brought this wine with her as it had been bottled just prior to the dinner. It will be interesting to try this again, after the wine has some time to relax. The rose is 100% Cabernet and undergoes a cold soak overnight before press.

I noted  floral elements with peaches and raspberry. I think this will be a great option for a fuller-bodied summer wine to pair with BBQ and pot-lucks. The scallops were pan seared in brown butter with a vanilla bean infused EVOO and a balsamic gastrique. A few duck fat frites added some crunch (never too much duck fat).

IMAG1682_BURST002  CDS_Signature_2010

The main course was a hanger steak from Spring Creek Ranch, roasted marrow bone and cauliflower with red wine au jus and espresso salt, served with the Clos du Soleil Signature. The blend of Cabernet, Merlot, Malbec and Petite Verdot spends 11 months in French oak.

The Signature was dark and garnet in colour, presenting black currant and cassis on the nose. Strong but supple tannins and medium acidity balanced the layers of dark fruit and lush plums. The finish had some savoury qualities with some of the oak showing through in  vanilla, cocoa nibs and prunes. The meal was a perfect match,  a great balance between savoury-sweet and rich, fatty layers.

IMAG1685   ClosduSoleil_Saturn

The late harvest Sauvignon Blanc, Saturn, was served with a savoury dessert of foie grois on once baked pistachio biscotti and a quince jelly, with julienne apple and passion fruit coullee. The high level of acidity in the Saturn moderated the residual sweetness of canned pears and some vanilla bean while concentrated citrus fruits, marmalade and bright citrus peel added another layer. The wine was harvested at 29 brix, at -6 degrees Celsius.

Unfortunately, I learned shortly afterwards that the Saturn is not available in Alberta and is sold out at the winery. The weather conditions of the last harvest did not allow for any Saturn to be produced this past year.

The upside is that Clos du Soleil has a wine club, Soleil 160, that caters to those who need to have access to these almost unattainable wines. Wine Club members are given access to wines such as the Saturn…when available. Although Clos du Soleil is along a road less traveled in the OK, it is a necessary stop; you won’t regret going a little out of the way to visit!

 


Enjoy wine in sub-zero temperatures…

… because we’re Canadian! If you’re familiar with our winter climates, you probably understand why we’re known for producing some of the world’s best Icewine.

For the uninitiated, Ontario Wine 101 explains:

“Icewine is a luscious, intensely flavoured wine, boasting rich aromas and flavours of ripe tropical fruits (such as lychee, papaya and pineapple). All varietals are sweet, but with a firm backbone of acidity, making them perfectly balanced.”

In one of the few horticultural cases where a frost is actually essential to the process, a frozen crop is key in making Icewine. The grapes need to be cold enough to extract a higher concentration of sugars and other dissolved solids, but not so cold to be frozen entirely.

January is a big month for Icewine producers who harvest all at once when the weather reaches −8 °C, or colder. That means assembling a large crew, bundling up, and heading to vineyard after midnight to go to work!

Served chilled!

At WineCollective, we haven’t featured an Icewine yet, but make sure you check out Southbrook Vineyards’ unique selections! Pioneer of biodynamic Icewines in Canada, this innovative winery offers award winning Cabernet Franc or Vidal.

Of course, if you’re looking to get outdoors and truly experience great wine in colder weather (and given the climate, why wouldn’t you?), the Niagara wine region hosts festivals all through January. Including tastings, tours, ice sculptures, and cocktails, it’s a wine lover’s winter wonderland!

Choose your event at Niagara Icewine Festival or tour a local vineyard!

Happy Winter, Canadian wine lovers!


Congratulations, Tawse Winery!

It’s results time for Wine Access Magazine’s 11th annual Canadian Wine Awards!

Congratulations to Tawse Winery, winner of Winery of the Year for the third year running! In addition to this unprecedented victory, the certified organic producers also collected 32 medals in more than 20 categories.

Located near Vineland on the Niagara Escarpment, Tawse Winery prides itself on its biodynamic farming techniques (the vineyard is essentially an ecosystem of its own). In addition to avoiding pesticides or fungicides, Tawse uses horse-drawn equipment. Farm animals have free range of the grounds to eat weeds and naturally fertilize the vines.

Sustainable farming done Old School
Sustainable farming done Old School

Winery owner Moray Tawse and winemaker Paul Pender possess an intuitive understanding of terroir, and they recognize its role in their success:

“As our vines get older and the roots go deeper, the wines get more interesting,” Tawse said. “The roots are uncovering more levels of minerals in the soil and the wines just keep getting better. Instead of fertilizing the top of the plant, we pay attention to the roots and the health of the soil – that’s what is paying off for us.”

via Niagra News.

Tawse Winery is a known WineCollective favourite. This year, we featured the 2009 Sketches Riesling, “an absolutely dynamite example of an Ontario Riesling” and a forerunner in our love affair with the grape, in our February packages. (We presented the 2008 Cabernet Franc on Tannic). The 2010 vintage continued the tradition of excellence pioneered by its predecessors by once again winning Best Canadian White.

We look forward to seeing what’s next for Tawse Winery, and for the many other fantastic producers who continue to set the bar for quality Canadian wine.

Look for detailed coverage of the Canadian Wine Awards in the December/January issue of Wine Access magazine (we know where you can get a subscription!).


Happy Halloween, wine lovers!

 At WineCollective, we love Halloween! Thinking of wine in connection to my favourite holiday, visions of vampiric indulgence from gothic chalices came to mind. The campiness of this imagery is clearly the influence of too many silly movies, so I turned my thoughts to the one area of horror we have come closest to documenting.  I’m referring, of course, to ghosts. It occurred to me that the rich and colorful history of wine would surely produce a spirit or two, perhaps even a haunted winery (can you think of a better place to spend Halloween?).

My search into the topic brought mixed results (these tales thrive best as personal anecdotes), and drew me persistently to California. Apparently, spooks in connection to wine populate the Napa Valley region where Ghost Wineries are found in abundance. These are old wineries, built between 1860 and 1900, before prohibition and the Great Depression stalled the emergence of great California wine. While some remain abandoned, and most have been converted for other functions, a few of these wineries have been restored to their original purpose.

Haunting Beauty

Mansfield Winery  (pictured above) is one of these, a restoration of the Franco-Swiss Winery built in 1876. It was acquired with a ghost story in the form of Jules Millet, one of the original founder’s nephew who was murdered onsite by a vengeful former cellar worker. It wasn’t long until the new owners were paid a visit:

“One dark and wet winter night soon after the Mansfields purchased the winery, they were dining with friends when Richard took the guys over to the winery for a little late night tour. As they wandered around with flashlights, one of the more tipsy fellows yelled out, “If you’re here, Jules Millet, knock three times!” Only their laughter broke the silence. But then the next night, six loud explosions — “pop, pop, pop, boom, boom, boom,” recalled Leslie — erupted in the bowels of their own home. Richard was away on business, so Leslie hid in the bedroom all night until the next morning when she discovered the source in her basement. “Every flashlight that [the men had] taken across the street — and only those flashlights — had exploded into a million pieces,” says Leslie. The exploding bulbs included that in a dive lamp able to go down to 300 feet; a C battery was also bent in half. “The ones that had not been taken across the street were just fine.””

Read more at Time Magazine:

http://www.time.com/time/nation/article/0,8599,1973916,00.html

The story, like many in the winemaking business, is merely a footnote to the more satisfying history of production… and it seems the Mansfields have learned to get along with their ghost. Of course, that hasn’t stopped paranormal hobbyists from reaching out to the other side. Check out the alleged EVP recorded onsite.

While the tale of Jules Millet does give one the chills, it lacks the disturbing and macabre twists the best ghost stories have to offer. It is a yarn suited to campfires but if you want an opera, look no further than the truly grotesque tale of death and madness in what is today known as the Vineyard House.

You might want to grab a bold red from your current wine package before venturing into this one…

 It’s not for the feint of heart. 

And there are many more! A true testament to wine’s longevity is its tendency, like anything that’s been around for a long time, to collect ghosts. If you visit a winery with rich local history, ask the staff or owners for their spooky stories. They’ll have them.