Food & Entertaining
Most Recent
-
7 steps for a sumptuous winery tour 7 steps for a sumptuous winery tour
7 steps for a sumptuous winery tour of7 steps for a sumptuous winery tour 1 Expect it to take more time than you thought There's no fun in racing through the experience or trying to fit too many wineries into a single afternoon. Take all the time you need to enjoy the moment. 2 Start early Trust me, the winery will be crowded later. And don't worry about drinking alcohol so early in the day. You won't get more than sample-size portions and will be encouraged to spit them out. Do it. The point of this exercise is to be happy, not hammered. 3 Keep an open mind You don't have to like every wine you taste, but that doesn't mean the less pleasing ones are bad. Wineries make many styles to please many tastes. As well, some wines only start to show their best side after a bit of cellar aging. Young wines often taste bitter and tough soon after birth. 4 Ask about special releases After tasting through the wines offered, ask about a product the winery's especially proud of, even if it's not yet or no longer available. You may get a chance to taste it, too. 5 Don't buy what you don't know You may be encouraged to buy an unusual bottle -- perhaps an older vintage or special single-vineyard wine that may never show up in your neighbourhood liquor stores. Consider the offer only if you get a chance to taste it first. Otherwise, leave it for the experts and buy two of something you know you'll like. 6 Temper your comments That doesn't mean you should say you like wines you don't, but deliver your criticisms with honey, not vinegar. 7 Go big or go home There's no fun heading home empty handed -- no bottles, no souvenirs, not even a photo to remember the day. A case of some special wine you tasted with the winemaker can spice up many dinner parties over the next year.Top wineries to visitAngels Gate WineryBeamsville, Ont., 905-563-3942; angelsgatewinery.comCave Spring CellarsJordan, Ont., 905-562-3581; cavespringcellars.comThe Cider House Company (Stutz Cider) 866-479-4637; Grand Pré, N.S., 902-542-1753; stutzcider.comDomaine de Grand Pré866-479-4637; Grand Pré, N.S., 902-542-1753; grandprewines.ns.ca Flat Rock Cellars Jordan, Ont., 905-562-8994; flatrockcellars.com Henry of Pelham Family Estate Winery St. Catharines, Ont., 905-684-8423; henryofpelham.comInniskillin-Okanagan Vineyards800-498-6211; Oliver, B.C., 250-498-6663; inniskillin.comJackson-Triggs Niagara Estate 866-589-4637; Niagara-on-the-Lake, Ont., 905-468-4637; Jackson-Triggs Okanagan Estate, 866-589-4637; Oliver, B.C., 250-498-4981; jacksontriggswinery.comKacaba Vineyards 866-522-2228; Vineland, Ont., 905-562-5625; kacaba.comMalivoire Wine Co. 866-644-2244; Beamsville, Ont., 905-563-9253; malivoirewineco.comMission Hill Family Estate Winery Westbank, B.C., 250-768-6483; missionhillwinery.comNk'Mip Cellars Osoyoos, B.C., 250-495-2985; nkmipcellars.comPelee Island Winery 800-597-3533; Kingsville, Ont., 519-733-6551; peleeisland.comPeller Estate Winery 888-673-5537; Grimsby, Ont., 905-468-4678; peller.comPeninsula Ridge Estates Winery Beamsville, Ont., 905-563-0900; peninsularidge.comSee Ya Later Ranch Okanagan Falls, B.C., 250-497-8267; hmvineyard.comSteve Bauer Bike Tours888-704-1224; St. Catharines, Ont., 905-704-1224; stevebauer.comStoney Ridge Estate Winery Vineland, Ont., 905-562-1324; stoneyridge.comStratus Vineyards Niagara-on-the-Lake, Ont., 905-468-1806; stratuswines.comSumac Ridge Estate WinerySummerland, B.C., 250-494-0451; sumacridge.comTawse Family Winery Vineland, Ont., 905-562-9500; tawsewinery.caViewpointe Estate WineryHarrow, Ont., 519-738-2421; viewpointewinery.comVineland Estates Winery888-846-3526; Vineland, Ont., 905-562-7088; vineland.com- Credit
- Konrad Ejbich
-
Wine & spirits: Berry cool cocktails Wine & spirits: Berry cool cocktails
Wine & spirits: Berry cool cocktails ofBerry cool cocktails Absolutely nothing says summer better than a handful of fresh-picked berries. They wake up our taste receptors with their vibrant colours, intense flavours and natural textures. I salivate instinctively at the ripe, sweet smell of strawberries, the popping crunch of wild blueberries, and that first juicy squirt of tart raspberries crushed on my tongue.Berries offer a delicious way to add excitement to almost any common beverage. Recently, at Viña Tarapacá in Chile, I was served a frosty glass of their 2003 Sauvignon Blanc with chopped strawberries floating on top as a pre-barbecue aperitif. On the shaded terrace overlooking the gardens, a warm evening breeze blowing gently, the drink was both physically relaxing and spiritually uplifting. Even a simple glass of lemonade soars to a new level with a handful of raspberries.When it comes to mixing alcoholic drinks, berries can be floated on top as a garnish, machine-blended with the other components (as in a strawberry daiquiri), or soaked in spirits (tipsy cherries, for example) well in advance of your bartending duties. Tricks of the tradeHere's an old bartender's trick to accentuate the fruit flavour in any drink. Rinse the inside of a cocktail glass with a splash of fruit liqueur before mixing the drink. If your drink calls for a garnish of fresh raspberries, pour raspberry liqueur into your glass, swirling it around to completely coat the inside. Dump the excess and mix your cocktail as usual. For example, a variation on a traditional gin and tonic calls for an ounce of Chambord Royale (black raspberry liqueur) to coat the ice cubes and the inside of the glass. Then mix the drink as usual with a shot of gin, a wedge of lemon and a splash of tonic. Complete your makeover by garnishing the glass with some fresh raspberries. Berries should generally be smaller than bite-size; cut in half and deseed those with pits or seeds. You can also make decorative ice cubes. Place berries -- all one type or an assortment ?- in each compartment of the ice cube tray and top with water or clear fruit juice. BlueberriniWild blueberries are smaller than farmed ones but they have a more intense flavour. Pour 1/2 oz Southbrook Blueberry wine into a chilled martini glass. Add 2 oz ice-cold gin or vodka. Float three blueberries on top.Manhattan NorthFor a twist on the traditional Manhattan recipe, splash 1/2 oz cherry brandy into an old-fashioned glass filled with ice; add 1-1/2 oz each Canadian whisky and red vermouth or to taste. Garnish with a bamboo skewer of fresh black cherries and a colourful lemon twist.Raspberry G&TEnjoy this treat when raspberries are local and garden fresh. Fill a tall, clear glass with raspberry-infused ice cubes. Add 1 oz Chambord Royale, 2 oz dry gin and 4 oz tonic water. Garnish with a lime wedge and fresh raspberries.Sangria Orientale (8 to 10 drinks)This summer standard is great for big gatherings. Thinly slice 1 kiwi, 1 lemon, 1 lime, 1 orange, 6 ripe strawberries and 6 fresh lychees; place in a large bowl. Add 1 cinnamon stick. Sprinkle fruit with 2 oz each Grand Marnier, Bols Apricot Brandy, Soho Lychee Liqueur and Chambord Royale. Add 1 bottle Georges Duboeuf Beaujolais Villages wine. Refrigerate for 1 hour. Add 12 raspberries before serving. Ladle 4 oz liquid into a wide-mouthed wineglass. Add fruit and top up with 2 oz sparkling water.Strawberry BlondA casual and celebratory drink in one. Place 1 tsp diced ripe strawberries into a large wineglass. Add 5 oz chilled dry white wine (Pinot Blanc, Riesling, Sauvignon Blanc or an unoaked Chardonnay). For a nonalcoholic version, replace wine with lemonade and add a fat straw to suck up the strawberry morsels.- Credit
- Konrad Ejbich
-
Wine & spirits: Summer sipping Wine & spirits: Summer sipping
Wine & spirits: Summer sipping ofWine & spirits: Summer sipping What better way to celebrate our all-too-short alfresco season than with a little party? Whether your taste and budget run to catering a lavish cinq à sept under the setting sun in the back garden, or just sparking the 'cue and having friends over for wine and a casual lunch on the balcony, wining and dining outdoors is a treat in Canada. Which begs the question, What to uncork? Just as we change our clothes to suit the weather, I look to different corners of my wine cellar as the seasons change. During fall and winter, I turn to wines with rich, robust flavours, and solid body and balance to match the heartier foods we tend to eat. For summer drinking, I enjoy light, crisp, juicy wines -- with lighter body, lower alcohol and a refreshing bite of acidity -- so welcome at this time of year. Wining and diningHere are seven refreshing options.1 "Unoaked" or "unwooded" chardonnay The best of these is Chablis, which I like to compare to champagne, but without the bubbles. This classic French white burgundy that's grown due south of the Champagne district goes with all the same foods and moods as champagne. Other Chardonnays worth searching for: those from cooler regions such as Canada, New Zealand and South America.2 Sauvignon blanc Most winemakers want their version to emulate Sancerre or Pouilly-Fumé, two greats from France's famous Loire valley. The top contenders hail from New Zealand and Canada, where strong overtones of pungent greenness are balanced by pure, ripe kiwi and passion fruit flavours.3 Portuguese vinho verde Another of the world's great coastal regions is in Portugal, where the grapes are picked early to preserve crisp, light flavours in a barely spritzy wine that complements any seafood, fish or starter. Wines from the Albariño grape are more aromatic. When buying, choose the youngest, freshest vintage available.4 Moscato d'asti This is a perfect quaffer from northern Italy, with a refreshing, sweet, appley taste. Available in still and sparkling versions, it's spectacular on its own and also pairs with appetizers as easily as it complements dessert. Low alcohol (five to seven per cent) means you can tipple without getting tipsy. And no matter which producer makes Moscato d'Asti, one thing's certain: it's always delicious.5 Rosé Well chilled, most rosés are all-weather friends. The best ones tend to come from the southern coastal regions of France throughout Provence and the Rhône delta (especially Lirac and Tavel). Rosés from other regions have a sweetness that's tolerable if the wine has balance. Learn how rosé wines are produced.6 Light reds Beaujolais is the red wine that tries to act like a white. Embrace it like a long-lost friend. Chill it well, serve it in big balloon glasses or modest tumblers, and enjoy it alone or partnered with any food. Other terrific lightweights include the reds of the Loire valley, or Dolcetto and Bardolino from northern Italy. 7 Champagne Really, do I need to explain?- Credit
- Konrad Ejbich
-
Wine & spirits: Perfect mates Wine & spirits: Perfect mates
Wine & spirits: Perfect mates ofWine & spirits: Perfect mates When wedding bells chime, family and friends come together to celebrate, raising their glasses with something that's golden and sparkles -- like the bauble on a new bride's finger. No other event provides as many opportunities for megacelebrations. Toastmasters and champagne salesmen await your call.However, you needn't feel compelled to pour expensive French fizz at a very large reception. Good-quality sparkling wines cost much less than champagne. From Spain, for example, where sparkling wine is called cava, Segura Viudas Brut ($14) offers a clean, natural, lemon-biscuit bouquet and crisp taste. It's bone dry, though, so serve it as an aperitif, with hors d'oeuvres or throughout the beginning of a meal. Bone-dry bubblies taste sour once coffee and sweets are served, so you may want to consider a sweeter sparkler like Martini & Rossi Asti ($13), which has a luscious fresh fruit taste and low alcohol content, making it ideal for toasting often and any time.At smaller, more intimate gatherings with family or the bridal party, you'll want to serve genuine champagne. The same rules apply for sweetness. Offer dry wines (brut, extra sec) early in the reception, and some sweeter sparklers (sec, demi-sec, doux, rich) later on.With the grand names of the Champagne region, quality never comes into question. Your choice is based on "house style," and sweetness level. Mumm Cordon Rouge Brut ($55) is intense yet subtle, crisp and dry. Mumm Carte Classique ($49) has a kiss of sweetness and a softer mouth feel with full, fruity flavours. Perrier-Jouet Grand Brut ($53) is lush and creamy, with flavours of vanilla wafers and an awesome aftertaste.Marilyn Monroe's favourite champagne didn't always end up in her bathtub. She drank lots of Piper-Heidsieck Brut ($53) but also adored the extra touch of elegance of its hot pink sister-fizz, Piper-Heidsieck Rosé Sauvage ($69).Veuve Clicquot Ponsardin produces the classic Yellow Label Brut ($61), Vintage 1998 Brut ($80) and Vintage 1999 Rosé ($88) with fabulous flavours of strawberry ice cream and crushed-hazelnut sprinkles.The luxury brands, despite their designer prices, are absolutely dazzling drinks, so go for broke. Möet & Chandon's top brand, Dom Pérignon 1998 ($195), has the enticing aroma of a delicious warmed fruit strudel. The mouth feel is lithe yet supple, and the unforgettable finish is laced with flavours of the grape's very soul.Veuve Clicquot Ponsardin's top cuvée, La Grande Dame 1996 ($172), is just as fabulous, with an elegant, embracing, almost buxom palate. I'm stricken with the desire for more after a sip of this pure, luxuriant essence. What a gal!Champagnes, like potential mates, have unique personalities. If you're looking for one that's big and strong, rich and powerful, worldly and well travelled, yet kind and gentle and wanting nothing more than to please you and make you smile, you need look no further than Louis Roederer 1999 Cristal ($230). It will never let you down.- Credit
- Konrad Ejbich
-
Wine & spirits: All in the mix Wine & spirits: All in the mix
Wine & spirits: All in the mix ofWhat's in a drink? You might be tempted to think that the secret to a great summer cocktail is simply a cold glass, a hot day and a comfy lounger or hammock. Sip, relax, sip again while daydreaming your way through a steamy afternoon in which the only thing sweating is your glass.Close. The real secret is what's in your glass. That doesn't mean cocktails have to be complicated or hard to make. In fact, it's easy to create your own repertoire of a few simple recipes. Start with top-quality name-brand hard liquor, from whisky and rum to grappa and schnapps; premium mixers -- fruit juice, pop, soda or tea; garden-fresh garnishes like fruits and veggies; and the best condiments. Use chlorine-free ice for the purest taste.Cocktails should be refreshing, not heady. Dilute at the rate of one part alcohol to at least five parts mixer and serve chilled in ice-filled tumblers. After that, everything else is play! Apple and citrus flavours have the summer vibe. Wedges of lime, lemon and orange tickle the palate with freshness, while a veggie stir stick or sprig of mint rewards the eye. For an added touch, serve your cocktail on a tray dressed up with seasonal fruits and berries.Beat the heatMany of the liquors in these four cocktails can be interchanged to create a different drink. All of the recipes are basic classics with a minor enhancement. For instance, Antidotka is a screwdriver with a splash of triple sec to boost the flavour, Dry and frisky is rye and ginger with an apple wedge for texture, Rumonade is an alcoholized version of lemonade, and Onomatequila is my own version of the classic tequila and lime drink, reduced with sparkling lemon-lime pop. All four recipes each make a single serving. Drink recipes AntidotkaOne of the few drinks that contain both the poison and the cure.1 oz vodka1/2 oz triple sec6 oz freshly squeezed orange juiceIn a tall frosted glass with plenty of cracked ice, mix vodka, triple sec and orange juice. Garnish with a clove-studded slice of orange.Dry and friskySimplicity personified.1 oz Canadian whisky5 oz ginger aleIn a tumbler, mix whisky and ginger ale over ice. Garnish with a wedge of Granny Smith apple.RumonadeFor a colourful twist, mix rum with pink lemonade.1 oz white rum1 oz fresh lemon juice4 oz sparkling waterGranulated sugarIn a tall glass filled with several ice cubes, mix white rum, lemon juice, sparkling water, and sugar to taste. Garnish with a slice of lemon.OnomatequilaThis is a cocktail that literally sounds as good as it tastes.1 oz white tequila1 oz fresh lime juice4 oz Sprite or 7-UpIn a tumbler with some cracked ice, mix tequila, lime juice and Sprite. Garnish with a sprig of coriander.- Credit
- Konrad Ejbich
-
Wine & spirits: Give it a shot Wine & spirits: Give it a shot
Wine & spirits: Give it a shot ofInsider tips When we think about flavouring the foods we cook, most of us reach for salt, pepper, lemon, garlic and other seasonings. Here's an inside tip from many a top chef: Wine and spirits can add a new dimension to your recipes, too.For centuries, both wine and spirits have served as a tenderizing agent, preservative, food colouring, flavour enhancer, and even as a tool for cooking (see the Salmon Ceviche with Gin & Lime recipe). They're also used for basting and glazing foods while they roast, and for deglazing the pans afterward. Accomplished chefs use alcohol just as they would herbs and spices ?- to achieve particular aromas and tastes in their dishes.In cooking, wine is normally heated to a temperature that causes the alcohol to evaporate, leaving only subtle flavours in the dish (so don't even think of using up that lousy wine you've had kicking around!). Whether it's a slosh of port in baked beans, a sprinkling of dry white vermouth over scalloped potatoes or a sauté pan deglazed with Madeira, the right amount will enhance a dish, not overpower it. Spirits are often cooked out, too, but in some cases, as in Iced Bloody Mary Soup, they may be used "raw" to add punch to the finished product.Whisky chicken with onion pepper confitScore skin of 4 to 6 chicken legs in 2 places and rub all over with paste of crushed sesame seeds, crushed garlic, salt and pepper, 3 tbsp rye whisky, 2 tbsp olive oil, 2 tbsp clear honey and pinch of paprika. Roast poultry at 375°F for 40 minutes. Meanwhile, fry 2 large onions, sliced, in oil over medium-high heat for about 15 minutes. Add 1 green pepper, sliced. Season with salt and pepper, and sauté for 5 minutes. Add 2 tbsp whisky and flambé. Add 1/4 cup vegetable or chicken stock and simmer for 20 minutes. Serve alongside chicken. Delicious recipes Salmon ceviche with gin & limeCut 1 1/2 lb salmon fillet into thin slices and remove any bones. Lay slices in a single layer in large shallow dish and sprinkle lightly with sea salt and freshly ground pepper. Over top, scatter 1 red onion, thinly sliced; a few bruised chives; some fennel leaves; and a couple of parsley sprigs. In jug, combine roughly chopped rind (no pith) and juice of 1 lime, 1?4 cup gin and 3 tbsp olive oil. Whisk mixture lightly and pour over salmon slices. Cover with plastic wrap and refrigerate for at least three hours but not more than six, turning occasionally. Serve salmon on a bed of greens.Iced Bloody Mary soupRoughly chop 1 lb ripe tomatoes, 1 red onion, 1 stalk celery and 1 clove garlic. Place in food processor with 3 cups chicken or beef stock and 1 tbsp tomato paste. Purée until smooth and strain into bowl. Add 12 fresh basil leaves, 1/2 cup vodka and 1 tbsp each lemon juice and Worcestershire sauce. (Since the liquor is added at the end and not boiled off, I prefer a full-bodied earthy potato vodka rather than a medicinal-flavoured grain-based one.) Season with salt and pepper and refrigerate before serving in chilled soup bowls with a cucumber or celery stick.Grapefruit poached in DrambuieCut out grapefruit segments, leaving all the pith behind. Melt 1 tbsp butter in a hot pan; add grapefruit segments. Coat with 1/2 cup Drambuie and bring to a boil. Reduce heat and let mixture simmer for 2 minutes. Serve each person three or four segments, decorating each plate with a mint leaf. Cooking companionsCasa dos Vinhos Five-Year-Old Madeira ($18)Dow's Fine Ruby Port ($14)Luksusowa Potato Vodka ($23)Chopin Premium Potato Vodka ($40)Noilly Prat Vermouth ($12/1 L)Danfield's Private Reserve Small-Batch Canadian Whisky ($24)Centennial Limited Edition 10-Year-Old Rye Whisky ($24)Plymouth Gin ($25)Tanqueray No. Ten Gin ($40)Drambuie ($40)*All sizes 750 mL, unless indicated- Credit
- Konrad Ejbich
-
Wine & spirits: Cheers for Beaujolais Wine & spirits: Cheers for Beaujolais
Wine & spirits: Cheers for Beaujolais ofCheers for Beaujolais Remember Beaujolais? Seems like almost a year since I've heard anyone talk about it. Yet like clockwork, the winemakers of Beaujolais capture our attention every fall with their simple after-the-harvest message of ?Happy! Happy!? In fact, the third Thursday of November is the happiest day of the year for them. Beaujolais Nouveau is released to the world, and the world buys almost two-thirds of the winemakers' annual production of Beaujolais. No other region in the world sells so much wine so quickly.And no other wine merchant in the world sells as much Beaujolais as Georges Duboeuf, the ?King of Beaujolais.? Happily, Duboeuf is more than just a huge wine factory. He and his son, Franck, maintain an amazingly high level of quality while keeping prices reasonably low. In addition to Beaujolais Nouveau, they sell a wide range of wines from every corner of the region: regular Beaujolais, Beaujolais-Villages and exclusivities from individual crus (villages with above-average soils and exposures are called crus, or exceptional sites).Enjoy year-roundBeaujolais Nouveau may be a fleeting pleasure, wisely forgotten after Christmas or New Year, but the other Beaujolais wines provide outstanding value year-round. Red wine made from Gamay grapes that are grown within the region may be labelled Beaujolais if the minimum alcohol strength is 10 per cent when the grapes are picked; at 10 1/2 per cent, they can be called Beaujolais Supérieur. Within the region some villages do yield better wines than others. Production limits are stricter for these favoured sites, which deliver both greater concentration and richer fruit flavours. For instance, Beaujolais-Villages can be aged for a year or two and normally sell for a few dollars more than simple Beaujolais.Ten hillside vineyards produce wines that are so highly prized they merit being individually named on the label. From north to south they are St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly and Brouilly. Wines from these areas offer great variations within a narrow flavour spectrum. Though all of these wines will have a bright ruby-purple colour and will express nuances of crushed strawberry, raspberry and red cherry, Moulin-à-Vent is the fullest and firmest in style and has an aging potential of up to 10 years, Fleurie has additional sweet floral nuances, and Juliénas is always soft, supple and stylish, while Chiroubles is so delicate that it loses its more fragile aromatic elements during overseas shipping.Duboeuf's cheerful labels capitalize on Beaujolais' image of fun and frolic. Vividly colourful squiggles and blobs, and floral designs grace his bottles, while some of Duboeuf's crus come in delightfully tall, elegant bowling-pin-shape bottles. Having recently opened a dozen Duboeuf wines from a soon-to-be-released sampler pack that includes a Beaujolais, Beaujolais-Villages and the 10 crus, I can declare with confidence that any time a lightly chilled bottle from this region is sipped, with or without food, it's going to be a wine-wine situation.- Credit
- Konrad Ejbich
-
Wine & spirits: Vineyard visits Wine & spirits: Vineyard visits
Wine & spirits: Vineyard visits ofWine & spirits: Vineyard visits Call it a shopping trip, call it a picnic, call it a mental health day. Use whatever pretext you need, but call a friend and get yourselves to a nearby winery. It may just be an excuse to chum and yak, but can you think of a more pleasant way?Visits to Canadian wineries are growing in popularity, and high season in B.C.'s Okanagan Valley, or the Niagara Peninsula in Ontario, can mean roads get busy. Consider "roads" less travelled, like Vancouver Island, the Annapolis Valley, N.S., the bustling Lake Erie north shore region, or Prince Edward County, Ontario's newest grape haven.OntarioIf you must hit the A-list regions, a fine way to get around from vineyard to vineyard is by bicycle. In Niagara, Ont., Olympic cyclist Steve Bauer runs cycle tours with preset itineraries; however, he will also customize a special outing.Ontario's Wine Route is well documented with maps, websites and highway signage. Visit industry biggies Jackson-Triggs and Peller Estate, which bookend the town of Niagara-on-the-Lake. You'll get a sense of perspective as, compared to these two outfits, every other winery is tiny. Find time for technologically and environmentally advanced Stratus winery (in the morning shadow of Jackson-Triggs), then move on to the picturesque estates along the Niagara Escarpment between Jordan and Grimsby. Toast the day with a bubbly at Henry of Pelham. Sip Sauvignon Blanc at Peninsula Ridge. Sample Riesling at Vineland Estate and Cave Spring Cellars. Savour Cabernets and Merlot at Angels Gate, Kacaba and Stoney Ridge. Focus on Pinot Noir at gravity-flow wineries Flat Rock Cellars, Malivoire and Tawse.In southwestern Ontario, the brand spanking new Viewpointe Estate is located just a few klicks south of Windsor. Or you can take the ferry across Lake Erie to Pelee Island Winery, where you'll find their wines on tap every day at the island pavilion.British ColumbiaVincor Canada has again compiled a tour book with maps and driving directions to its high-end properties in the Okanagan Valley. Called Great Estates of the Okanagan, the tour takes you on a day-long trek, starting with the fabulous vistas at See Ya Later Ranch, south to Osoyoos and Nk'Mip Cellars (Canada's only aboriginal-owned winery). Then head north to Jackson-Triggs Okanagan Estate and Inniskillin-Okanagan, and finish up in Summerland at Sumac Ridge, the oldest estate winery in the province. The $10 "passport" tour book includes coupons for a variety of special offers available at the winery outlets.Mission Hill Family Estate near Westbank in the central Okanagan, is a showpiece on the grandest scale. With fine architecture, fine art and fine wine, this one is definitely not to be missed. Ask to taste Oculus and some single-vineyard wines.Eastern CanadaI also cherish an afternoon I spent at Domaine de Grand Pré near Wolfville, N.S. One memorable welcome diversion was a taste of the superbly refreshing Stutz Cider, produced by a sister company.There are numerous small wineries in Quebec's Eastern Townships and a few along the shores of New Brunswick, Prince Edward Island and even Newfoundland. Some produce exceptional wines from lo-cally grown grapes while others only produce fruit wines where no grapes can grow.Wherever you go, some wines will taste as sweet as cordials, and others as sour as vinegar. However, for each of us, there will be one that tastes like magic.- Credit
- Konrad Ejbich
-
Wine & spirits: In the pink Wine & spirits: In the pink
Wine & spirits: In the pink ofWine & spirits: In the pink If there's one thing some people do not get, it's pink. It's not so much the colour they want nothing to do with, it's the connotation: Pink is girly. Pink is cuddly, sweet, frilly and delicate. Pink can't be manly. So, if a wine is pink, it can't be very good, can it? I mean, wine has to be red to be good, or, at the very least, white, right? It can't be in-between.Really, get over it! Close your eyes if you have to. Think of the best white wine you've had and mentally add thin layers of flavour -- first strawberry, then cherry, rhubarb or cranberry, and finally a hint of plum. Don't be surprised by an occasional kiss of natural sweetness.Why so many people will choose a red or white "plonk-de-plonk" over a decent name-brand rosé bewilders me. Perhaps they associate it with the alco-pops of the late '80s and early '90s? Older folks may be embarrassed by their Mateus years, but really, there's no reason to be. Mateus Rosé was a big seller because it was (and still is) tasty, versatile and cheap. It was exceptionally well made at a time when modern winemaking was still in its infancy, and other student-grade offerings were either acidic or harsh or both.Cheapsters may be won over by affordable prices, but the prime reason to think and drink pink is the overall high quality of rosés. So, this summer, remember to chill your bottles well, lay out a smattering of fresh, light snacks, and put yourself in the pink. Take your pickBy varietyGrenache Rosé, E & J Gallo, $7, CaliforniaWhite Shiraz, The Little Penguin, $13 ($22/1.5 L), Australia White Zinfandel, E & J Gallo, $8, CaliforniaBy regionChiaretto di Bardolino Rosé, Tommasi, $12, Veneto, ItalyLatitude Fifty Rosé, Gray Monk Estate Winery, $14, Okanagan, B.C.Rosé d'Anjou, Rémy Pannier, $10, Loire, FranceTavel, Château d'Aqueria, $19 ($11/375 mL), Rhône, FranceBy brand nameCuvée d'Andrée, Château des Charmes, $14, Niagara-on-the-Lake, Ont.Goats do Roam, Fairview, $13, South AfricaGran Feudo Rosado, Bodegas Chivite, $11, SpainMateus Rosé, Sogrape, $8, Portugal(Prices may vary from province to province.)- Credit
- Konrad Ejbich
-
Wine & spirits: Rising stars Wine & spirits: Rising stars
Wine & spirits: Rising stars ofStellar new wineries Long before they sell a single bottle, wine producers can often spend at least five income-free years planning, planting, picking, processing and, let's not forget, praying that someday the name of their winery (and the wine itself) will be on the lips of consumers. Here are four of the newest Canadian contenders. With luck and hard work, they, too, may celebrate a 25th anniversary, as British Columbia's first estate winery, Sumac Ridge, did this past July.Closson Chase VineyardsPrince Edward County, Ont., 888-210-2300; Hillier, Ont., 613-399-1418; clossonchase.comSet on the massive glacial deposit that formed the peninsula of Lake Ontario, just a few hundred kilometres east of Toronto, a century-old barn painted purple and surrounded by a small field of grapes tells you you've arrived. Actress Sonja Smits, her husband, filmmaker Seaton McLean, and entertainment-industry executives have put up the cash. The winery's rapidly growing reputation, however, is built solidly on the winemaking wizardry of co-owner Deborah Paskus, Canada's Chardonnay diva. Paskus ensures that every bottling clearly reflects the vineyard soil and sunny exposure of its origin, with warm, ripe fruit flavours, mineral-laden structure and lingering complexity. At $23 per bottle, these powerful, distinctive and elegant wines easily stand up to the great French Burgundies that cost two to four times as much.Le Clos JordanneJordan Station, Ont., 905-562-9404In 2000, two corporate visionaries, Donald L. Triggs, founder of Canada's largest wine company, Vincor International, and Jean-Claude Boisset, head of Burgundy's largest wine company, shook hands on a joint venture to produce the best Pinot Noir and Chardonnay in the Niagara region. They scoured the area until they found four suitable vineyard sites on the escarpment. Then, they applied traditional organic grape-growing practices with classic Burgundian winemaking techniques, which focus on reduced yields to give greater concentration, careful selection of grapes to eliminate under- and overripe berries, minimal intervention in the cellar, bottling without filtration in order to avoid the elimination of flavour nuances, and respect for the individuality of each site. Winemaker Thomas Bachelder has been working in a temporary facility; however, the business plan calls for the building of a stunning $40-million winery to be designed by renowned architect Frank Gehry. This month, the winery debuts its first wines, which range in price from $25 to $55. I tasted them with exceedingly high expectations. Happily, I was not disappointed. In fact, I was taken aback by their sheer brilliance. More wineries Sanson Estate WineryAmherstberg, Ont., 519-726-9609; sansonestatewinery.comDennis Sanson's dream of a winery started in the middle of a nightmare. Sanson was nearly killed in a head-on crash 15 years ago. During his long, slow and painful recovery, the trained chef was determined to return to a normal life and began to visualize a future in food, wine and nature. Nearly 10 years after planting his first grapes, Sanson and his family run a new winery with growing production from seven acres of estate-grown hybrids, as well as from locally purchased vinifera grapes. They also operate a small hospitality centre for weddings and corporate events, and a market garden and vegetable stand. Sanson's 2002 Cabernet Franc and 2004 Chardonnay are quite good, but his 2003 Baco Noir Reserve scored a gold medal at the 2005 All Canadian Wine Championships, and his 2002 Bird Dog Red won the gold at the 2006 event.Dirty Laundry VineyardSummerland, B.C., 250-494-8815; dirtylaundry.caThe former Scherzinger Vineyard already had a reputation for having some of the oldest and tastiest European grapes in the valley. New owners Ron and Cher Watkins discovered an even older reputation dating back to the days of railroad building and the gold rush, when a Chinese immigrant fled the railways in 1890 and set up the first laundry. Soon after, the first and only bordello and gambling hall opened upstairs. Hence, the new name Dirty Laundry. The Watkinses are slowly improving and expanding the portfolio of the seven-acre vineyard, which also features a winery and retail shop. Current releases include three stunning Gewürztraminers -- Threadbare, Woo Woo and Madam's -- as well as a Riesling, Pinot Gris and Chardonnay, all from $16, and a Pinot Noir priced at $24.- Credit
- Konrad Ejbich
-
Wine & spirits: Tequila time! Wine & spirits: Tequila time!
Wine & spirits: Tequila time! ofWine & Spirits: Tequila time! If you think of tequila as a cheap, frat-boy, down-and-dirty shooter, you're absolutely right. If you also think of it as the key ingredient in one of the world's most popular cocktails, the margarita, you're right, too. And if you think of tequila as the high-priced, high-style, super- sipper of the stars ? well, right again. With its austere, exotic smell of desert flowers and its dry, raw, herbal taste of citrus pith, tequila has (dare I say it) wormed its way into our cocktail culture through its sheer versatility. Woo-hoo! Crank the music!FACT: Tequila was first produced in the 16th century near what was to become the city of TequilaDetails, detailsFirst, let's get one thing straight. Tequila never comes with a worm. That's mescal, which is also made from agave. Tequila, Mexico's national drink, is produced in the state of Jalisco (pronounced ha-LEES-koh), as well as four other regulated states. Most common brands are made by blending alcohol, distilled from a spiny, succulent called Agave azul tequilana, with cheaper alcohol from other sources like corn syrup or cane sugar. This is the stuff of margaritas, tequila sunrises, and shots with salt and lime. Great tequila is made from 100 per cent agave and always says so on the bottle. Whether it's a blend or the finest agave tequila, there are four types. SILVER, a.k.a. blanco, is bottled fresh from the still. It has a youthful, herbal, lime zest aroma and the distinctive note of crushed white pepper. High-end tequilas have an added floral fruitiness, reminiscent of green apples, white plums or unripe pears. GOLD, a.k.a. joven or oro, can be coloured with caramel or natural oak extract and is bottled fresh or stored for up to two months in huge oak tanks. It retains its youthful peppery freshness, but also has a mellower, less fruity taste. REPOSADO tequila must be kept in large oak tanks for a minimum of two months, but many producers age it longer. This style may be pale or deep gold and is very smooth on the palate when sipped neat, at room temperature, from a snifter. ANEJO (ah-NYAY-ho) is the oldest tequila, having been aged at least one year in small barrels no larger than 600 litres. The best of these compare with mature brandy, rum and whisky. Tequilas you'll love? Pure Agave Superstars? Cabo Wabo Reposado ($89)? Herradura Reposado ($57)? Herradura Añejo ($78)? Patrón Silver ($90)? Patrón Añejo ($115)Frat-Party Faves? El Jimador Reposado Gold, 100% agave ($31) ? Olmeca Gold ($31)? Sauza Silver ($32)(Prices may vary in local markets.)- Credit
- Konrad Ejbich
-
Wine & spirits: Holiday bar prep Wine & spirits: Holiday bar prep
Wine & spirits: Holiday bar prep ofWine & spirits: Holiday bar prep There are so many ways to get into the holiday spirit, and having a thoughtfully stocked bar when you're entertaining is one of them. A considerate host should have a significant variety of products to offer, aside from his or her personal favourites. This is a great time of year to add to the festive atmosphere at home and to treat your guests and yourself to a special bottle -- one you might not have year-round, perhaps a rare single malt scotch, an XO cognac or a specialty liqueur. Don't forget about friends who don't want alcohol. If you have neither the time nor the energy to mix a special punch or make mocktails, offer something a little more celebratory than pop or juice, like a peach or pear nectar with soda, or a premium thirst quencher like San Pellegrino's Limonata. Taking stock of what you have on hand and then replenishing any needed supplies will serve you on into the new year, when cash is scarcer and your appetite for shopping has dwindled away.The home barThese are basic guidelines to get you started. Decide how much of each type of liquor you require based on your own and your friends' personal tastes. For less popular items, look for smaller bottles. When buying mixers and making ice, opt for twice the amount you think you need.? Vodka: Avoid the cheapies and the superpremium brands? Rum: Go for the gold? Gin: Plymouth for martinis, Bombay Sapphire for Collins? Canadian whisky: Our superpremiums are very affordable? Scotch whisky: Blended for mixing, single malt for sipping neat? Bourbon & Irish whiskey: Small bottles should do? Tequila: White for mixing or shots, gold for sipping? Brandy: VS for mixing, VSOP for sipping? Liqueur: Amaretto, coffee, Irish cream, orange or sambuca? Vermouth: Noilly Prat for martinis, Cinzano Rosso for manhattans? Beer: Ale/lager, domestic/imported, regular/light ? Red & white wines: Several bottles (no cheap boxes or jugs)? Sparkling wine: Ideally, champagne? Port: Ruby or late-bottled vintage? Sherry: Dry for aperitifs, cream for post-prandials? Mixes: Cola; ginger ale; lemon-lime; tonic; club soda; orange, tomato, pineapple, cranberry and Clamato juices? Garnishes: Sugar; salt and pepper for rimming; olives and cocktail onions; cherries; orange, lemon and lime slices or wedges; Worcestershire sauce; Angostura bitters; Tabasco; celery sticks? Tools: Bottle and can opener; shot glass; ice bucket and tongs; cutting board and knife; mixing and measuring spoons; blender; shaker/mixing pitcher; strainer; straws; napkins; glassware; glass charms to identify glasses; wastebasketOpening playIt's nice to have a cocktail ready just as guests arrive, but consider how easy it is to get hammered on an empty stomach. Have snacks available as soon as that first drink appears. And don't forget those designated drivers.- Credit
- Konrad Ejbich
-
Screw the cork: Why screw cap wine is fine Screw the cork: Why screw cap wine is fine
Screw the cork: Why screw cap wine is fine ofWhy metal caps are better Although wine bottles sealed with natural corks still dominate the shelves of Canadian liquor stores, alternative packaging is making significant inroads. Price and convenience are only secondary benefits; the primary reason for the change is the industry rage against the failure rate of modern corks, which is estimated to be up to 15 per cent. Corks are harvested from the thick, spongy bark of the cork oak tree. As with most living matter, its bark can harbour moulds that contribute to the formation of a chemical that causes wine to develop musty, mouldy and offensive flavours.Synthetic polymer corks were introduced to the marketplace more than a decade ago to deal with the problem, while preserving the ritual "pop" that happens when a bottle is opened. But plastic corks have proved less than satisfactory on a number of counts: they're more difficult to pull, and with time, they can lead to a reduction of the wine's fruity flavours. The original screw cap, created in the late '50s, carried with it the stigma of cheapness and low quality because it was often used on cheap wines, but new technology has brought with it a superior airtight seal and medical-grade plastic liners. Today's metal twist-offs have passed the test of time, improving on the ageability of wine and providing more consistency between bottles from the same batch -- something even natural corks have failed to do.As with most innovations, New World wineries have been quicker to accept the screw cap as the seal with approval. New Zealand and Australia were the first to accept it as an industry standard, while Canadian winemakers are transitioning more slowly. The proof of the new closure's approval seems certain now, as European producers, like the makers of classic French Chablis, begin to retool their traditional bottling lines. Favourite screw-cap (and boxed) wines Favourite metalheadsKatnook Estate, Coonawarra Cabernet Sauvignon Founder's Block, Australia ($18)R.H. Phillips, Chardonnay, California ($13)Nobilo, Marlborough Sauvignon Blanc, New Zealand ($16)Brancott Vineyards, Marlborough Sauvignon Blanc, New Zealand ($15)Stoneleigh Vineyards, Marlborough Sauvignon Blanc, New Zealand ($15)Deakin Estate, Victoria Sauvignon Blanc, Australia ($10)Peter Lehmann, Barossa Cabernet/Merlot, Australia ($16)Malivoire, Estate Bottled Chardonnay, VQA Niagara Peninsula ($24)J. Moreau & Fils, Chablis, France ($22)Mission Hill Family Estate, Five Vineyards Pinot Grigio, British Columbia ($15)Hop on it! Introduced only last summer, one-litre Tetra Pak cartons of vintage-dated French Rabbit Chardonnay, Merlot and Cabernet Sauvignon ($13 each) have been doing more than just hopping off the shelves. In fact, sales have been multiplying as fast as, well, rabbits. In the first four months of sales in Ontario, these three wines have sold more than 200,000 litres. What's more, a corporate donation to Wildlife Preservation Canada of 50 cents for every litre sold will provide for a new facility to expand the breeding program of the Eastern Loggerhead shrike, and endangered Canadian songbird. I'll certainly drink to that.- Credit
- Konrad Ejbich
-
Wine & spirits: Cognac with a twist Wine & spirits: Cognac with a twist
Wine & spirits: Cognac with a twist ofWine & spirits: Cognac with a twist Cognac used to be seen as the drink of choice of old white men sitting by a roaring fire and smoking their stogies. However, now it's all the rage in North America among rappers like Jay-Z. Today, cognac, a.k.a. yac, is decidedly hip or, should I say, hip hop. The classiest of brandies is produced only around the town of Cognac, which is located in southwestern France. The most delicate, complex and expensive cognacs, such as Hine Antique ($130) and Hennessy X.O. ($185), hail from vineyards where the soils have a high concentration of limestone and chalk. As well, the length of time that the grapes spend in oak casks has a huge impact on the taste of the finished product (see The Art of Aging below).V.S.O.P., X.O. and other old cognacs like those mentioned earlier should be sipped neat in a snifter or tulip-shape tasting glass.V.S. and other young cognacs like Rémy Martin VS ($50) can be enjoyed neat but there are better uses for them. And we're not talking flambé fluid here. They're the basic ingredient for a wide variety of terrific cocktails, highballs, spritzers and punches that are served in a variety of glasses (see below). The French often mix cognac with tonic water, but I've created a few more interesting concoctions to get you started.Tangerine Cloud3 oz orange juice, 1-1/2 oz cognac, 1/2 oz orange or mandarin liqueur, 1 egg white. In shaker, combine orange juice, cognac, orange liqueur and egg white with cracked ice. Strain into sour glass.Sidecar1 oz cognac, 1/2 oz Cointreau, 1/2 tsp fresh lemon juice.In shaker, combine cognac, Cointreau and lemon juice with cracked ice. Strain into chilled martini, a.k.a. cocktail, glass.French Licker1-1/2 oz cognac, 1-1/2 oz Chambord (black raspberry) liqueur, mint sprigsToss 2 or 3 ice cubes into old-fashioned or rocks glass. Add cognac, then Chambord. Stir gently. Garnish with mint sprig and add swizzle stick.The art of agingThe age of cognac is always counted from March 31 following the actual date of distillation. It cannot be sold before spending two years in cask.? V.S., Three Stars (hhh) and Cognac Authentique must be aged for at least two years, and up to a maximum of four. ? V.S.O.P., V.S.O., V.O. and Réserve must be aged for a minimum of four and a half years. There is no maximum.? X.O., Extra, Napoleon and Vieille Réserve must be aged for a minimum of six and a half years. There is no maximum.- Credit
- Konrad Ejbich
-
Wine & spirits: Chill chasers Wine & spirits: Chill chasers
Wine & spirits: Chill chasers ofKeeping warm Next to a naked cuddle or a roaring fire, the best way to warm up quickly on a chilly evening is with some liquid comfort, such as a mug of hot buttered rum, a tankard of mulled wine or an old-fashioned toddy. Hot drinks are attractive, easy to make and especially entertaining for guests, who rarely are offered or will ask for a hot cocktail. What's more, they're versatile. Drinks can be as formal and fancy or as casual and simple as you like. The drinks can be made individually to suit personal tastes or created in volume to sate a crowd.The perfect cold-weather cocktail is one that generates its own cosy ambience while reflecting your personal style. It fills you with warmth and satisfaction. But given the choice of a cuddle, a fire or a hotty, bargain for the best two out of three.In the mixWith a few basic techniques, you can create professional-quality winter warmers. First, think about the base, which makes up the volume of the drink. Will it be hot milk, coffee, fruit juice, wine or water?Next, decide on the spirit. Pick one that doesn't clash with the base. For example, if you're making a cider- or juice-based drink, forget about adding cream liqueurs, as they'll curdle. Coffee is the most forgiving drink, which is why so many lounges tend to limit their after-dinner list to a few special coffees. Butterscotch, cream, nut and most fruit and herb liqueurs are also quite compatible with cocoa and hot milk. Finally, choose a garnish. Cinnamon, cloves and nutmeg work well with most drinks, but whipped cream, chocolate shavings and fruit slices require more care with respect to the base and the booze.A hot drink should never taste overtly alcoholic. If it does, then you've added too much booze. Hot beverages should also be warmed only enough to lift the aromas and integrate the flavours of the drink. Too much heat and you'll destroy the elegance and gracefulness of the delicate flavours, besides searing your mouth. And avoid heating drinks in the microwave: if you've ever had a cup of microwaved tea or coffee, you know the stovetop is the best place to heat your drink. Recipes for warmth FEELIN' HOT, HOT, HOT!French Toddy In thick glass or mug, put 1 tsp honey, 2 cloves, 1 cinnamon stick and lemon slice. Add 2 oz boiling water; stir and let stand for 5 minutes. Add 2 oz Courvoisier VS (or another good-quality VS cognac) and another 2 oz boiling water. Stir and lightly sprinkle with freshly grated nutmeg.Jamaican SunsetIn 10-oz mug, stir together 1 tsp Demerara sugar and 1 oz each Appleton Special Gold rum, Malibu Coconut rum and Malibu Mango rum liqueur (the Malibu rums have half the alcohol of a standard rum). Add 1 generous tsp unsalted butter and fill mug with boiling water. Stir and lightly sprinkle with freshly grated nutmeg.Koko-Mokka and Nutté LattéInto tall mug, pour 1 oz each Kahlúa and Frangelico. Add 1 drop pure vanilla extract and fill mug with heated chocolate milk. Top with dollop of sweetened whipped cream and dust with finely ground toasted hazelnuts. To make Nutté Latté, replace Kahlúa with Godiva Chocolate liquor, and substitute hot coffee for hot chocolate.Muggatawny (8 to 10 drinks)In large saucepan, combine 2 cups boiling water, 1 sliced lemon plus 1 tbsp lemon juice, 1 sliced orange, 10 whole allspice, 10 cloves and 2 cinnamon sticks. Bring to boil; reduce heat and simmer for 5 minutes. Add 1 bottle tawny port and 1 half-bottle Southbrook Farms Framboise raspberry wine. Simmer for 5 more minutes. Strain into heatproof glasses; decorate each glass with a quarter-wheel of lemon and orange.Thé Royale To cup of camomile tea, add 1 oz Green Chartreuse herb liqueur.- Credit
- Konrad Ejbich
-
Wine & spirits: Grill greats Wine & spirits: Grill greats
Wine & spirits: Grill greats ofBarbecue buddies Life used to be so much simpler. There was a time, not so very long ago, when having a barbecue for dinner meant nothing more than simply throwing a hunk of meat or a foil-wrapped fish on the old Hibachi and turning it once or twice. Then we'd wash it down, of course, with a cold beer or a glass of wine.Today, we no longer barbecue food, we grill it. Some of us are into cedar-planking, smoke-cooking, cold-smoking, slow-cooking, rotisserie-roasting and flame-grilling. As if that weren't enough, we also season our food with marinades, brines, dry rubs, bastes and glazes.Back in our innocent years, just about any table wine would do, so long as it was red for meats and white for fish. Not anymore. Nowadays, we serve individual wines to highlight each course. We want taste adventures in our glasses, just as we've found them on the grill.My new favourite opener is an unoaked Chardonnay, the grapes for which are grown in the traditionally red Beaujolais region of France. Pisse-Dru, Beaujolais Blanc is dry and refreshing with substantial body and flavour depth. And it goes with all the hors d'oeuvres we serve before lighting the barbecue.Sauvignon Blanc, with its grassy aroma and gooseberry/passionfruit flavours, also pairs really well with opening dishes such as vegetable terrines and crudités, with or without the dips. For instance, a dish as simple as asparagus spears dressed in olive oil and crushed garlic, seasoned and barbecued on a foil tray, plays rather cleverly with the flavours of Sauvignon Blanc.The main course is another matter altogether. The strong flavour of char in those crisp, blackened corners, peaks and edges and all those spices, gooey bastes and caramelized sauces definitely calls for bold wines with lush berry flavours, lively acidity and enough finesse to soothe the third-degree burns I've seen on some steaks.Ripe, jammy flavours are the specialty of New World reds, which tend to have a fruit-first approach to flavour delivery. They also have the knack of skilfully enriching the incinerated flavours that emerge from many a creative grill-master's flames.Cabernet Sauvignon, Merlot, Shiraz and Zinfandel from Australia, Chile and the United States ? those big guns are the best at taming the ferocity of fire. Mains such as beef with cracked pepper, lamb with dried herbs and mustard, or chicken wings with hot creole dressing benefit from the lush fruit of a New World red.The spicy nuances of Asian cuisine -- hoisin, ginger, chili, soy and five spice -- call for the flavours of a late-harvest Gewürztraminer or an off-dry white Zinfandel.Fussing over wine is hardly reserved for the main course. Desserts can come off the grill, too. Last year, for example, I barbecued ripe peaches, served them with vanilla ice cream and pistachios and paired them with a late-harvest Riesling.Maybe you're a person who's happy with simpler (and less expensive) pleasures. Recently, I tasted a bag-in-the-box wine that was balanced, fruity and easy to quaff. Ancient Coast Baco Noir comes in a three-litre box with its own built-in pour spout. I found it equally enjoyable with an all-dressed burger, a honey-garlic sausage some days later, and rib-eye steak a week after that. The wine stayed fresh the whole time. If you don't much like the idea of serving wine straight from a box, then simply pour it into an attractive decanter. Barbecue beverages White wines should have refreshing acidity and fruity flavours in order to open up the appetite.Pisse-Dru, Beaujolais Blanc (Beaujolais, France), $12. This rare white is pleasing as an aperitif, with its pure and fresh flavour. It's just as happy paired with fish and seafood (raw or barbecued).Gallo, Sierra Valley Sauvignon Blanc 2003 (California, U.S.), $9. This crowd-pleaser has a light grassy bouquet and a tart fruit taste. Serve with a mixed grill of vegetables with crumbled goat cheese, or smoked salmon rollups with dill cream cheese.Jackson Triggs, Proprietors' Reserve Gewürztraminer (Niagara Peninsula, Ontario), $11. The oily, pungent and wild flavours of lime and lychee, honey and honeysuckle counter the exotic spices of many Asian foods, from simple shrimp rolls to Hunan hotpot. To pair with the main action, red wines need oomph.Ancient Coast, Baco Noir (Ontario), $30 (3 L). Vibrant, smoky, black fruit flavours and tangy acidity make this terrific for grilled foods. Columbia Crest, Cabernet Sauvignon (Washington, U.S.), $16. The ripe flavours of California wine and the smoothness of French. Errazuriz, Max Reserva Cabernet Sauvignon (Aconcagua Valley, Chile), $18. The Errazuriz reserva grows in a semidesert region and exhibits ?warm? flavours that reflect its origins.Rosemount Estate, Diamond Merlot (Southeastern Australia), $16. No namby-pamby Merlot, this: deep, plummy flavours take on all comers: burgers, pepper steak, spiced wings and lamb chops. Dessert wines ought to be sweeter than dessert. Mission Hill, Late Harvest Riesling (Okanagan Valley, B.C.), $35. Pours like syrup, swallows like silk. Concentrated pear and peach flavours, vanilla sugar and lemon cream nose.- Credit
- Konrad Ejbich
-
Wine & spirits: Sizing up the situation Wine & spirits: Sizing up the situation
Wine & spirits: Sizing up the situation ofWine & spirits: Sizing up the situation Wine comes in a range of different-size bottles that are perfect for various occasions. Choose the size that's right for you with the help of our handy guide. Standard bottle (750 mL)Generally accepted format for most wines. The size was developed in the days when glass bottles were blown by mouth. The volume of the bottle matches the lung capacity of the average glass blower, so a bottle could be made in a single breath. Also called a "fifth" in the United States, as it's roughly equivalent to one-fifth of an American gallon.Miniature, or mini (20 to 50 mL)A generous "shot", it's used primarily for spirits in hotel minibars. Several Canadian wineries now bottle their icewine in this handy one-glass size.Quarter-bottle, or nip (187 mL) One-quarter of the size of the standard bottle. Often seen as the single-serving wine portion on airlines and in hotel minibars.Piccolo (200 mL) A fifth of a litre, popularized by sparkling and icewine producers. Bottles occasionally come with a straw attached.Mignonette (250 mL) A quarter of a litre, a third of a bottle, one imperial cup.Half-bottle, or split (375 mL) One-half of the size of a standard bottle.Half-litre (500 mL)Increasingly recommended as an alternative to the half bottle by quality producers who say it's the perfect size for four people to have a taste. Also called a "50" in Europe, where the measure is often calculated in centilitres rather than millilitres.- Credit
- Konrad Ejbich
-
Wine & spirits: Gifts for the host Wine & spirits: Gifts for the host
Wine & spirits: Gifts for the host ofWine & spirits: Many thanks When it came to choosing host gifts for any occasion, I used to have a one-track mind. Invariably, it was a bottle of wine, but thanks to ideas from imaginative friends, my horizons are a little broader. I've discovered new and classic wine accessories that make perfect gifts.The ultimate corkscrew, the Screwpull, once cost hundreds of dollars, but ever since the patent on the professional cork puller expired, copycats have appeared on the market for much less. They may not carry the warranty that the Screwpull does, but they sell for as little as $25. Some models come with a stand, as well as a capsule cutter. You'll find them in kitchen accessory and gift shops."Give a girl a drink and she'll be happy for an hour. Give her a wine education and she'll be happy for the rest of her life," I say. With that in mind, look for the revised Hugh Johnson's Pocket Wine Book 2004 (Mitchell Beazley, $20). Recommendations include what's best to drink, at what temperatures, in what shape of glass and with what food. Most bookstores have it, or you can order it online. If your host is an aspiring wine taster, Richard Best, the frugal oenophile, has issued a new version of The Frugal Oenophile's Lexicon of Wine Tasting Terms (Chester Press, $10). Visit frugal-wine.com for info.With Private Preserve wine preserver, you can offer wine by the glass just like your favourite restaurant. It protects unfinished bottles of fine wine or spirits from oxidation and spoilage, keeping them fresh for weeks. Each $16 can is good for up to 120 uses; sold in kitchen accessory shops and liquor stores in Quebec, Ontario and British Columbia.If you enjoy your reds, you'll find many uses for Wine Out, a red wine stain remover. It works on clothing, carpets, upholstery, tablecloths, vinyl and many other materials. It's available in two sizes: a 12-ounce bottle at $12 and a pocket-size aerosol can at $8. Visit winecellarexpress.com for info.GOING BEYOND WINEA bottle is still the standard host gift, but there's no rule that says it has to be wine. Surprise your friends with a passion fruit aperitif like the new Alizé Sunset Passion or the original Alizé Gold Passion, or cranberry-flavoured Alizé Red Passion ($24-$29 each). They combine fruit juice with fine cognac and are lovely over ice or in a pre-prandial cocktail. Perhaps a traditional after-dinner digestif is more your style. Grand Marnier Limited Edition ($43) is the classic orange liqueur. It's delicious served neat, heated on crêpes Suzette, or splashed in an end-of-meal coffee. At this time of year, there's also a large selection of gift packs, like a bottle of Freixenet sparkling wine with two champagne flutes for about $17.- Credit
- Konrad Ejbich
-
Wonderful wines and perfect meal matches Wonderful wines and perfect meal matches
Wonderful wines and perfect meal matches ofFantastic wines Whether you're playing host or are simply looking for that perfect bottle of wine to give as a gift, it helps to know about wine characteristics and how to match to your food. Here are some hints to make your choices easier. Check out these suggestions and find the match you like best. CHARDONNAYFlavour: Apple, baked apple, pear, lemon-lime, pineapple, tropical fruit. If barrel fermented and /or oak aged, also butter, butterscotch, toast, fig, vanilla, hazelnut, nutmeg, clove.Intensity: Restrained to assertiveTexture: Firm and crisp if stainless-steel fermented; round, full-bodied if oak treatedSweetness: DryChardonnay's rich elegance find its match in foods that are equally stylish. Bolder examples show especially well with strongly herbed dishes, while more restrained versions shine in the company of luxurious cream and butter sauces and mellow, earthy flavours such as mustard and mushrooms.PINOT GRISFlavour: Dried apricot, vanilla, almond, spice, smokeIntensity: AssertiveTexture: Medium to full-bodied, firm, mouth filling.Sweetness: DryProving to be a brilliant performer in Canada, the best examples of Pinot Gris are distinctive, complex and incomparably appealing. Vinified with or without oak, bone-dry and well structured, they're a match for elegant Canadian and Inter-Continental cuisines including fresh B.C. salmon.SAUVIGNON BLANCFlavour: Grass, herbs, gooseberry, sometimes smoky, blackcurrant, melonIntensity: Moderate to assertive, distinctive aromaticsTexture: Light to medium-bodied, usually crispSweetness: DrySauvignon Blanc is crisp, refreshing, high-acid wine for summer sipping, on its own or as an aperitif. It is excellent with shellfish or light, subtle dishes, in its oak-aged versions, with richer fare.GEWURZTRAMINERFlavour: Clove, rose, grapefruit, fruit salad; drier styles also mineral, earth, pepper and citrus. Over ripe fruit can produce aromas of fatty baconIntensity: Highly aromatic, assertiveTexture: Medium-light to full bodied, livelySweetness: Dry to semi-sweetGewürztraminer is one of our more popular varietals, and for good reason; it is intense with exotic aromas and flavours. Ideally suited to spicy cuisines from China to Thailand to India and stands up well to salsas and the grilled or barbecued flavours of contemporary North American cuisines. More scrumptious wines REISLINGFlavour: Ranges from mineral, citrus and petrol to ripe peach, apple, herbs and floral.Intensity: Restrained to assertive.Texture: Light to medium-bodied, crisp.Sweetness: Dry to sweet.No matter what the style, Riesling maintains an attractive balance of fruit and acidity, making it an exciting match with dishes that have their own sweet and tart elements. The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours.PINOT NOIRFlavour: Cherry, strawberry, plum, violet, beetroot, mint, smoke, cinnamon; mature examples also tea, leather, brown sugar, mushroomIntensity: Subtle to moderateTexture: Light to medium-bodied, silky, generally soft tanninsSweetness: DryPinot Noir's greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs well with a wide range of foods ? from fish and game birds to grilled beef and lamb. Don't overwhelm its gentle fruits and refined complexity with strong or spicy flavours.CABERNET FRANCFlavour: Currant, raspberry, blackberry, cedar, herb, mint; sometimes bell pepper, green olive, dillIntensity: Moderate to assertiveTexture: Medium-bodiedSweetness: DryCabernet Franc is similar in style to better-known Cabernet Sauvignon, although almost always lighter and less tannic. It pairs seamlessly with dishes in which vegetables play a strong supporting role.MERLOTFlavour: Raspberries, plums, black cherries, licorice, orange, coffee, toffee, chocolateIntensity: Moderate to assertiveTexture: Medium to full-bodied; can be tannicSweetness: DryMerlot is the red wine for red meats. It has the weight and fruit to match wine-braised stews and roasts and the structure and polish to pair with rare-grilled prime cuts.DESSERT WINES: Late harvest and ice-wineFlavour: ranges from citrus through peach, pineapple, and apricot to caramel, raisin and nutsIntensity: Moderate to highly concentratedTexture: Medium to heavy, smooth, satinySweetness: Sweet to ultra-sweetAny dessert served with a lusciously fruity dessert wine is a spectacular way to end a meal. Just remember, always choose a dessert wine that is sweeter than the dessert; otherwise, the wine may taste bitter, thin and coarse by contrast. Simple is best; pound cake, crème brulée, shortbread, nuts; or poached fruit and fruit-nut tarts with or without a custard base. Chocolate, unfortunately, is rarely a flattering companion.Author biographyPaul Clark has spent 18 years in the hospitality industry, specializing in food & beverage management, winning several awards for his wine menus. Active in the wine industry for the past 18 years, marketing and promoting British Columbia wines, Paul was instrumental in the development and educational programming of The Wine Museum in Kelowna, British Columbia. Paul is an active member of the Society of Wine Educators, Washington, DC and is a certified wine educator. Currently Paul is the marketing and sales agent for two Okanagan wineries including consulting to the hospitality industry and instructing the Retail Wine Sales Certificate course for Okanagan University College.- Credit
- Paul Clark
-
Wine & spirits: Hot scotch Wine & spirits: Hot scotch
Wine & spirits: Hot scotch ofWhisky's new taste ?Honeyed nose with a burst of ripe plums. Delicate nuances of citrus, spice, nuts and vanilla. Creamy mouth feel with a long, dry, ?tingly' finish.?Sound like a wine-tasting note to you? In fact, these descriptors were gleaned from a well-known Scotch whisky distiller's corporate bumf.Traditional whisky imagery employs terms like grainy, grassy, heathery, malty, peaty and smoky. But traditional whiskies appeal primarily to traditional (older, male) tipplers. And those fellows are tough to convince that producing anything that's not traditional is justifiable. The problem with the old boys is, they're getting older.Fifteen years ago, Scotland's 162-year-old Glenmorangie distillery embarked on an undertaking to find new customers, especially women. Research revealed embryonic lifestyle trends; the timing was perfect.Modern consumers who couldn't afford a posh, downtown pied-à-terre, a sports car or a sunny winter vacation, would gladly shell out for a night on the town, a meal at a fancy restaurant, or a good bottle of wine. Faith Popcorn and Lys Marigold call them ?small indulgences? in their book Clicking: 16 Trends To Future Fit Your Life, Your Work, and Your Business ($16, HarperCollins Canada, 1996). And a bonus for Glenmorangie, at retail liquor stores, women bought 42 per cent of its product.In the late '90s, Glenmorangie introduced innovative wood-finish whiskies. These mature whiskies were enhanced by additional aging in once-filled barrels from famous estates in some of the world's great wine regions. During the additional aging period, the spirit would absorb the distinctive flavours from the wine casks.Messing with tradition, however, can be a dangerous thing. Old boys tend to be purists, pedants or, simply, pigheaded. The response to the new whisky was devastating. Those so-called connoisseurs claimed the company had bastardized their beverage and dishonoured the reputation of Scotland's best-known product. If Glenmorangie execs fretted about the reaction, they needn't have. Since their introduction, the wood finish Scotches have exceeded Glenmorangie's expectations, as well as those of tens of thousands of new consumers who discovered the tastes and enjoy them regularly. Some to try The Glenmorangie RangeHere's a sampling of the Scottish distillery's offerings:Single Highland Malt Scotch Whisky, 10 Years Old (750 mL, $46*). This traditional whisky, which is aged in bourbon barrels, has a classic bouquet of honey, heather and sun-dried hay. It's the basis from which all the wood-finish versions are created.Burgundy Wood Finish Single Highland Malt Scotch Whisky (750 mL, $56*). Traditional French wine barriques from good Pinot Noir bestow the subtle flavours of confected fruit and berries, percolated coffee, and spices.Port Wood Finish Single Highland Malt Scotch Whisky (750 mL, $56*). Large hogsheads that were once used to hold ruby port impart a light pink colour to this spirit, along with the sweet and seductive flavours characteristic of ripe red fruits. Sherry Wood Finish Single Highland Malt Scotch Whisky (750 mL, $56*). Second-hand oloroso sherry barrels add a lovely nutty flavour and nuances of vanilla and dark toffee.Prices vary from province to province- Credit
- Konrad Ejbich
-
Wine basics: A match made in heaven Wine basics: A match made in heaven
Wine basics: A match made in heaven ofPerfect matches Forget the adage that red wine should be served with meat and white wine is for fish. Today's savvy hosts know that that rule applies only in a few special cases. For instance, be sure to serve white wine with fish if it's an oilier fish (salmon, sardines, anchovies), since the fat in the fish will only bring out the less desirable tannic acid flavours found in red wine. Likewise, although the red, rosy colours of meats like beef and lamb are visually complemented by the colour of red wine, there are plenty of times when a white wine will make as good (or even a better) match for red meat. So, if all the old rules are out the window how should a conscientious host match the menu and the wine successfully? Follow these guidelines.1 Choose the wine based on the strongest flavour on the plate. The wine and the strongest flavour need to be of similar strength or one will overpower the other. Generally, alcohol content is a good guide to determining a wine's strength. Wines with alcohol contents above 10 per cent are generally full-bodied (no matter what colour they are) and will complement stronger flavoured foods. Likewise if the wine is grown in a warm region (Australia, California, Southern France) it's likely to have higher alcohol content and to be fruity and assertive in flavour. (Conversely wines produced at northern latitudes are generally lighter, more delicate and higher in acidity, making them better matches for mild tasting foods.)2 Dry wines that may be too puckering to quaff alone are often good matches for salty dishes that contain ingredients like olives or anchovies.3 Spicy foods require fuller bodied, fruitier wines to temper their fire. That said, consider beer as an alternative to wine if serving spicy Indian or Mexican foods. 4 Tomato-based dishes can be highly acidic, so go for lighter bodied reds like the ones from Northern Italy or Canada's Niagara region to accentuate the sweetness of the tomatoes. Tips and tricks 5 Off-dry wines (wines that have just a hint of sweetness) or wines that are sweet and woodsy-edged like chardonnay usually compliment creamy dishes nicely.6 Asian dishes with a sweet and sour flavour need off-dry wine matches like Riesling, Vouvray or even a chilled fortified wine like sherry.7 Young, astringent red wines are a great match for fatty meats such as duck, lamb or goose, since the acid in the wine will cut through the rich finish of such meats.8 At dessert, choose either a white or red dessert wine but be sure that the wine is sweeter than the food to avoid accentuating the wine's acidity.9 If you're serving more than one wine during a meal, match the main course with a wine first. Then, structure the wine list so that you serve lighter, younger wines before older, more full-bodied wines. 10 When in doubt or when the menu is eclectic or people will be eating different things (like at a buffet), opt for a dry champagne. Champagne goes with almost every food and is acceptably served at any time of day. Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).- Credit
- Dana McCauley
-
Wine & spirits: Riesling rapture Wine & spirits: Riesling rapture
Wine & spirits: Riesling rapture ofUnderstanging rieslings At my table, German Riesling rivals lemonade as the perfect summer drink. With its vibrant fruity bouquet, fresh, tart flavours and comfortably low alcohol level, Riesling is suited to sipping on sunny days.Lower alcohol ? German wines average eight to 10 per cent by volume ? can prevent the onset of those pounding headaches that oaky Chardonnays and monster Merlots can trigger when the mercury rises.Germany's cool climate drives Riesling's normally high acidity to the limit. As a result, Rhine wines are crisp and refreshing, ideal with the light, fresh foods we tend to enjoy in the warmer months. And the aromatic intensity of Riesling is delightful outdoors, where even a gentle wind can blow away the delicate bouquet of other wines.Once the most expensive and sought-after wines for those in the know, German wines fell out of favour after the Second World War. Young imbibers (who are more willing to try new things) were intimidated by the labels and switched to simpler names. Happily, this enchanting classic variety is being rediscovered around the globe.A guide to the German labelModern producers have followed the lead of the Sichel company, which created the user-friendly Blue Nun brand in the 1930s. In general, the first word on a label is the name of the nearest town, the second identifies the specific vineyard or group of vineyards, the third indicates grape variety and the fourth shows the level of ripeness at the time of picking. If a grape variety isn't mentioned, the wine is a blend; if the ripeness level isn't stated, the grapes are most likely picked during the normal harvest; and if the town or vineyard isn't named, the wine is a general blend. List of riesling terms Here's a list of terms you'll come across.? Trocken Bone-dry with no noticeable residual sweetness. ? Spätlese ?Late-picked?; grapes must be left on the vine for a minimum of one week after the beginning of the normal harvest. ? Kabinett Worthy of storage in a wine cabinet or cellar; enjoyable immediately but can be aged for up to 12 years. ? Auslese Made from individually selected grape bunches with higher sugar concentrations and potential alcohol. ? Schloss A castle and its estate; all the grapes come from the owner's private vineyards.- Credit
- Konrad Ejbich
-
Wine & spirits: Oh pinot! Wine & spirits: Oh pinot!
Wine & spirits: Oh pinot! ofDiscover the great burgundy wine Long before the movie Sideways brought Pinot Noir to the attention of North American casual wine drinkers, there were genuine Pinot geeks everywhere. They studied maps of France's Burgundy region and of ancient vineyards planted by monks during the early Middle Ages. Many of these fans also travelled great distances just to see and touch the hallowed grounds where, to this day, grapes are still turned into ambrosia.Yes, ambrosia! You think that's hyperbole? Far from it. The great burgundies that I've had the rare pleasure to taste in my time have taken my palate to places I never imagined could exist. From the fragrance of the sweetest, ripest strawberry jam to the texture of silk and velvet, and the taste of sheer bliss -- all I could do was ooh and aah.The challenge for winemakers today is to create a wonderful burgundy in sufficient quantities to satisfy the ever-growing market of Pinot enthusiasts. Burgundy is a tiny region, where it's possible to produce only so many bottles. Since every Pinot geek wants to taste a bottle of the best, the wine ends up being pretty expensive. Add to that the unevenness of the region's weather, and you wind up with every bottle of red burgundy being like a blind date: you never know exactly what to expect. Deep down you hope it will be totally amazing, but all too often you end up disappointed.Pinot Noir is the holy grape, er, grail for every winemaker who's ever tasted a great burgundy.Hence, the global quest to find new sites with just the right soil and weather to please the prissy grape that is Pinot. Winemakers must ensure Pinot Noir gets good exposure to the sun, though not too much heat, and certainly no sudden chills. Rain is OK in moderate amounts, provided the soil drains easily; Pinot detests mucky roots. It also dislikes too much wind, excessive humidity, winter -- I could go on. And should one manage to harvest ripe and healthy grapes, one must then prepare to face as many challenges in the winery. Get it right, though, and the reward will be all those oohs and aahs. Burgundy's best Good gulps: Burgundy's bestLabels won't say "Pinot Noir"; you're expected to know that. Instead, Burgundy's wines are categorized by a complex set of rules that focus on terroir (site). Grand Cru are the best sites (labels indicate only the name of the vineyard; for example,Chambertin, Clos de Vougeot, Musigny). Premier Cru wines are the next best (name of the nearest village precedes name of the vineyard; for instance, Beaune-Bressandes, Pommard-Les Épénots). Finally, those in the lowest ranks get a simple village designation (Morey-St.Denis, Nuits-St.Georges) or show a subregional name (Bourgogne-Hauts Côtes de Beaune ). Bottlings from the most famous historic sites may set you back $150 or more. Exceptional values priced from $50 may be found from time to time. It's most important to buy from a reliable grower and merchant. Look for trusted names like Boisset, Bouchard, Drouhin, Jadot, Jaffelin, Louis Latour and Olivier Leflaive.Price pleasersThese cheapies offer a sense of what Pinot Noir can achieve, and they go well with a range of foods. They're usually available in most parts of the country.Cono Sur (Chile) $10Pinossimo (France) $14/1 L Tetra PakTwin Fin (California) $12Kim Crawford (New Zealand) $20Konzelmann Vineyards (Ontario) $12Gray Monk Estate (British Columbia) $16(Prices will vary in local markets.)