Looking at trends is key to effective marketing. Being aware of wine trends is no exception.
Recently a few articles have appeared about low or lower alcohol wines as consumers consider their alcohol intake for all sorts of health and safety related reasons.
This trend leads me to consider the importance of the label on all bottles of wine, which must identify the alcohol percentage by volume of the wine, described as …%alc./vol. or sometimes …%vol.
Interestingly, most articles giving advice on wine don’t give the % alc./vol. of wine they write about. I too have neglected to do this in the past!!
The range of % alc./vol values in different wines is surprising.
I did a quick check on the wines in my “cellar” and purposefully selected wines with less than 14% alc./vol., which is quite a common figure for many red wines, in particular.
7 wines with lower alcoholic values
The 7 wines in the photo demonstrate an alcohol range from 10.5 % to 13.5% alc./vol The scale of difference is worth considering as the Chardonnay and Pinot Noir at 13.5% alc./vol. is 28% more alcoholic than the Riesling at 10.5% alc./vol.
The alcohol level in wines is not a static measure and will vary year by year as a factor of the terroir where the vines are grown: influenced by weather, sunlight, soil, latitude, altitude, vineyard management etc. Alcohol production in wine is a natural fermentation process of the interaction of yeasts on the sugar in the must (pressed grapes and often stalks) producing alcohol and carbon dioxide (CO2). The greater the sugar the higher the alcohol.
In general terms what this can translate to, if choosing wines with a lower alcoholic value, is choosing wines from cooler climates.
White wines from Northern Europe will likely have less alcoholic content: consider a Riesling from Germany, a Pinot Grigio from Northern Italy or a Sauvignon Blanc from the Loire, the Bordeaux area or British Columbia. Champagne is always a good choice for a lower alcoholic wine!
Red wines from Burgundy like a Pinot Noir or a Beaujolais are not only generally lower in alcohol but they are also a good flexible choice to pair with a number of dishes. Pinot Noir from British Columbia also fits the bill.
The list below itemizes the 7 wines in the photo and their alcoholic levels, for illustrative purposes only.
Toni Jost: Bacharacher Riesling, 2016 Kabinett Feinherb, MittelRhein, Germany
Sauvignon Blanc and Semillon
Lock and Worth Winery, 2019, Poplar Grove, Naramata, BC.
Champagne Veuve Clicquot, Veuve Clicquot Ponsardin, Reims, France
Beaujolais – Village 2016, Joseph Drouin, Beaune, Burgundy, France
Mission Hill Family Estate Reserve, 2020, Okanagan Valley, B.C.
Black Hills Estate Winery, 2017
Okanagan Valley, B.C.
Meyer Family Vineyards, Okanagan Valley 2018, Maclean Creek Rd Vineyard, Okanagan Falls, B.C.
I’m not advocating only drinking wines lower than 14%. Many of the beautiful Bordeaux wines that I wrote about in the last couple of blog posts as well as other wines I enjoy are in that range.
I am advocating carefully checking the bottle labels to be better informed about the wines we select.
Where does the time go? I have been writing Elizabethsvines since 2012 and have now written 100 posts! A big Thank You to everyone who has ever read my blogs and encouraged me in this endeavour! I appreciate the support!
In particular, I would like to dedicate this post to my wine friend and mentor, CC, who is bravely recovering from a stroke earlier this year. Bon Courage et Bon Rétablissement!
Here follows a selection of photos from blog post # 01 to #100!
Now starting the next 100 posts! More wine stories and pairings to come!
Tasting the aromatic wines of Riesling and Gewürztraminer with spicy foods in the comfort of home has been a plan for some time. It’s a follow-up to my wine and food pairing comments in the April elizabethsvines.
The wine line up for the tasting and food and wine pairing
Selecting wine for a wine tasting and especially a wine and food pairing is an adventure! Somewhat constrained by availability of choice yet an enjoyable shopping expedition!
It’s fun in the BC Liquor Store checking out the choices and having sidebar conversations with other customers about our individual wine selections! People are curious about the idea of the food and wine tasting!
Two objectives are at the root of this food and wine pairing: to confirm the pairing of Chardonnay with a rich, creamy food choice and then to evaluate Rieslings and Gewurztraminers with spicy food. With the aromatic wines, I also want to consider different wine regions. The Rieslings and Gewürztraminers include wines from Alsace and Germany; I also include a British Columbia wine. For the Chardonnay, I include one from my current go-to local Chardonnay wine maker, Meyer Family Vineyards in B.C.
Here’s the list of wines to be tested and tasted in the order of tasting.
1. Chardonnay: Meyer Family Vineyards, Chardonnay Okanagan Valley 2017, McLean Creek Road Vineyard, Okanagan Falls, B.C. Canada. 13.5% alc./Vol $28.80
2.Riesling: Schloss Reinhartshausen, Riesling 2017, Rheingau, Germany. 11.5% alc./VOL $23.99
5. Gewürztraminer: Tinhorn Creek, Gewürztraminer 2018, Oliver,(Golden Mile sub region) B.C. Canada 13.5% alc./VOL $17.88
All the wines we tasted
In my April blog, I quote the famous American cook, Julia Child and her advice to be fearless, try new recipes and above all to have fun. I take this to heart in planning this whole food and wine pairing exercise. Her comments influence my menu selection too.
To accompany the Chardonnay tasting, I make one of my personal recipes of chicken breasts poached in white wine and chicken stock with sautéed shallots. The sauce is made by adding cream with a teaspoon of Dijon mustard to the reduced wine and chicken stock broth. I always slice the chicken breasts when cooked and serve on a heated platter with the sauce poured over the top of the chicken slices. This is a favourite dish, simple to make and always delicious.
The challenge is in choosing a chicken dish that would be spicy and also manageable to prepare and keep warm while the first chicken dish is being enjoyed with the Chardonnay.
After a nostalgic and interesting time reviewing various recipe books in my collection, I rediscover the SoBo Cookbook my husband bought me after a visit some time ago to the SoBo Restaurant in Tofino on the west coast of Vancouver Island.
The SoBo Cookbook with the Thai Chicken and Peanut Sauce recipes
To my delight, I find a recipe that I feel is appropriate: Thai Chicken with Peanut Sauce. The chicken thighs are marinated for 24 hours in a special sauce from the recipe and then the cooked dish is served with a Peanut Sauce also included in the recipe. This Peanut Sauce is amazing, lasts up to 2 weeks in the fridge and I continue to enjoy it with items like avocado long after the Thai Chicken is finished! This Thai Chicken with Peanut Sauce dish seems to have to right amount of spiciness to taste with the aromatic wines without being “over the top”. I enjoy making the recipe and encourage checking out The SoBo Cookbook.
Delicious spicy peanut sauce
Something to cleanse the palate between the two chicken dishes seems like a good idea and a salad is selected as an entremets. As it turns out, the salad is eaten after the two chicken dishes rather than in between and is perfect – oh well! one has to go with the flow!
Here’s how the menu lines up:
Sliced, poached chicken breast with cream and white wine sauce. (Personal recipe).
Entremets: Arugula with Parmesan Reggiano Salad with Lemon Vinaigrette, which includes lemon juice, lemon zest, Dijon mustard, olive oil, mayonnaise, Parmesan Reggiano, salt and pepper.
Thai Chicken with Peanut Sauce (The SOBO Cookbook – Recipes from the Tofino Restaurant at the end of the Canadian Road: Lisa Ahier with Andrew Morrison and photography by Jeremy Koreski, Random House 2014).
Vegetables for both dishes: small roasted potatoes with sea salt and fresh rosemary from the garden, steamed asparagus.
Raspberries and Blueberries with a dash of Grand Marnier and cream. Lindt Chocolate (90% and Sea Salt)
In terms of process, we taste all the wines first and then taste them again with the food.
The Chardonnay is in a class of its own as it is chosen for the creamy chicken dish. It is enjoyed for dryness, citrus, biscuity notes and really comes into its own and is very good with the chicken and cream sauce and demonstrates that this grape is well suited to rich and cream based dishes. The Alsace Gewürztraminer is also enjoyed with this chicken dish.
In the tasting of the four aromatics, the Rheingau Riesling is a stand out with its acidity, floral style and characteristic slightly petrol aroma. It is the most popular of the aromatics and is very well suited to the Thai Chicken and also with the Manchego cheese.
The Alsace Riesling is less defined than the Rheingau but good with the fine fruit characteristics of pears and apricot. It is also well suited to the Thai Chicken and the Manchego.
The Alsace Gewürztraminer is considered a versatile wine. The characteristic nose of lychees, violets, mango, slight curry, ginger is delightful. This is also enjoyed with the Thai Chicken and the Manchego cheese.
The B.C. Gewürztraminer from Tinhorn Creek is a bit of a puzzle to begin with as it took some time to open up to its full Gewürztraminer characteristics. Its honeyed, fruit forward spiciness made it a particularly good selection with the salad. We also wonder if we could taste a hint of sage brush, as this is a characteristic herb in the area. This suitability with the salad was quite a revelation as salads are typically difficult to pair with wine but there is enough sweetness in the vinaigrette that it worked.
All the aromatic whites were enjoyed with the fruit salad and chocolate.
In terms of a popular vote for the four aromatics, the German Riesling and the Alsace Gewürztraminer were the most popular and the others two were enjoyed also.
The geographic areas of the wine growing areas is interesting to note and the impact on the individual terroirs, that magical mix of climate, soil, drainage, sunshine, and aspect that makes such a profound difference to the expression of the grapes in difficult locations.
Alsace is in the N E corner of France, in a valley between the Vosges Mountains and the Rhine River, which is the boundary with Germany. Alsace was part of the German Empire for a period of time after the Franco Prussian War but returned to France at the end of the First World War in November 1918. The area is known primarily for Riesling and Gewürztraminer. The Vosges Mountains cast a rain shadow over the wine growing area which results in low rainfall and a continental climate. The soils range from sandstone in the foothills to clay rich limestone on the plains.
The Rheingau area of Germany is near Frankfurt. At 50’N it is at the northern edge of Europe’s wine belt. The climate is cool and continental and the soil type differs throughout the area so there is great diversity within the region. Over 80% of the grapes grown are Riesling.
Alsace wine growing area of France
Map of Germany showing Rheingau
The Okanagan Valley in British Columbia is between the Columbia Mountains and the Cascade Mountains, which together protect the valley from both the maritime influence of the Pacific and the frozen Arctic winds. It has a continental climate and mainly sand and clay glacial soils which are well drained. It is a semi-arid area with some areas experiencing very high temperatures in the summer. The vineyards are typically on the hillside of the valley. There is great diversity of terroir, especially with respect to mesoclimates represented in 5 subregions: Black Sage/Osoyoos, Golden Mile, Kelowna, Naramata Bench, Okanagan Falls. This diversity of terroir results in a wide range of wine styles being produced.
The great diversity in wine growing environments highlights the skill and knowledge needed by wine makers to maximize the wine growing potential of their individual wine regions.
As a result of the tasting and wine and food pairing, I now feel that I will be more inclined to select either a Riesling or a Gewürztraminer in a restaurant if choosing a spicy meal and it confirms my inclination to choose a Chardonnay to balance a rich creamy sauce as in the example of the Chicken with White Wine Sauce selection.
The benefit of a wine and food tasting event, however small, is that it expands wine tasting horizons and encourages us to be curious and try different wines and foods. It’s also fun!.
Julia Child would be proud of us!
References: Alsace and German wine area maps from the WSET course material.
We’re all spending so much more time at home these days. It’s inevitable that someone will ask, “How are you spending your time?” That is, in addition to whatever work one might be doing at home and/or looking after children.
Painting for pleasure – Almond tree in blossom
A Heron out fishing
Growing lettuce and chives
Pots and pans – everyone’s cooking
For myself, in addition to observing all the social distancing rules here in British Columbia and usual responsibilities at home, I am painting, gardening and growing lettuce and chives, walking in nature and cooking!
Cooking seems to be the main preoccupation for people I talk to. Not just the every day stuff but getting creative. As a friend said to me, “…after years of not bothering much with cooking, I’ve got all my old recipe books out and I am enjoying making good meals. It fills some time and I eat well!”
Other friends have said they are enjoying watching reruns of the charismatic American cook, Julia Child (1912 – 2004) and her cooking shows; great entertainment! Julia Child is recognized for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking. Her television programs were and clearly are, very popular.
One way that we can support the wine industry is through buying more wine! How about exploring new combinations of wine and food or selecting great wine by itself that we haven’t tried before?.
If we live in wine growing areas, we have the opportunity to support our local wineries through their wine-clubs and/or buying local wines at our local wine stores. It all helps the industry that has been through tough times for a few years.
Here in British Columbia, the wine growers in the Okanagan Valley struggled with fierce wild fires two years ago and now are facing loss of wine tourism and loss of sales to restaurants and bars.
Wherever we live, whether in North America or Europe, or elsewhere, it’s important that we support the local agricultural wine-growing sector if they are to survive.
In the spirit of practicing more wine and food pairing, here are some tips:
Think about the component parts of both the dish and the wine. When considering the food dish, consider whether or not there is a sauce with the food. This can make a big difference as to which wine is chosen. For example, chicken prepared with a creamy sauce would pair well with a chardonnay, which fuses with the creaminess of the cream sauce. Chicken prepared with a spicy sauce would pair better with a Gewurztraminer.
Balance the power of the food dish and power of the wine. Be careful not to kill the wine or dish with too powerful a wine or dish. If big red wines appeal, then drink with roast meats or stews.
Consider the complexity of the food, i.e. the number of ingredients – this can make selecting an appropriate wine more challenging. Considerations would be the level of acidity, the spices/herbs in the dish, whether there is saltiness or sweetness. Having considered these elements, decide which aspect of a multi ingredient dish is to be “activated’ with the wine choice.
Consider that specific regional menus often pair well with corresponding regional wines. After all, they’ve grown up together! For example, Italian dishes often contain tomatoes and olive oil. Tomatoes are very acidic. A characteristic of Italian wine is noticeable acidity. If you are preparing an Italian dish, select a wine with acidity. If you choose a regional dish from another area, see if you can find a suitable wine to complement that particular regional food.
If some old sweet wines appear in your wine storage area, enjoy with aged, strong cheeses.
The idea is to experiment and keep good notes, so the successful and not so successful pairings can be noted!
The most important objective for wine and food pairing in these challenging times is to bring enjoyment to the table. Sometimes, a really good bottle of wine is best enjoyed on its own before or after the meal, if an obvious pairing doesn’t come to mind.
Let’s do what we can to support our local wine industry, our local wine growers and local wine shops!
Finally, to quote Julia Child:
“This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes,
And above all have fun”.
This sounds like perfect advice for experimenting with wine and food pairing.
Bon Appétit et Bonne Continuation!
Reference: Julia Child 1912-2004. Lots of information and YouTube material on the web.
This is day 14 of the 14-day self-quarantine period in Vancouver, British Columbia following our return here earlier in the month. We now continue with the self-isolation and social distancing practices in place here in British Columbia and elsewhere in Canada.
Lots of activities to fill our time in self quarantine or self isolation.
Other people we know are in various stages of their mandatory self–quarantine following their return to Canada from travels overseas and it’s interesting how we are all dealing with this time on our hands.
The pursuits are across the spectrum from creative activities like painting, playing piano or other instruments, sewing/needlework, gardening, baking, which seems very popular!, and exercising; to stimulating the little grey cells with language learning, reading, studying, writing; plus catching up on all those projects and chores we have put off for as long as possible; and to communicating with family, friends, colleagues past and present, members of groups and clubs. This adds up to lots of communicating and especially face-to-face talking going on via various media, which is wonderful and comforting.
Perhaps this ‘reaching out to others’ may well be the biggest communication trend as we support friends, family, neighbours and strangers stay safe and healthy.
So where does wine fit into this equation?
For wine-lovers, having a glass of wine in hand when connecting with people over the airwaves to say hello and exchange news is a great way to salute and toast each other.
Imagine my delight last week when my quarterly supply of wine from Meyer Family Vineyards, Okanagan Falls in the Okanagan Valley, British Columbia was delivered as part of my wine club membership. After carefully sanitizing the box, removing the wine bottles and wiping them down, they were safely stored away (and the box sorted for recycling). In addition, Meyer Family Vineyards gave us a gift of two Riedel Pinot Noir glasses in gratitude for our 3-year wine club membership. (Meyer Family Vineyards are now offering various delivery/curbside pick up options identified on their website)
Perfect gift, perfect timing!
A glass of Meyer 2018 Pinot Noir in my new Riedel Pinot Noir glass! Meyer Family Vineyards, Okanagan Falls, B.C.
For a Zoom call with friends, I opened a bottle of Meyer 2018 Pinot Noir Okanagan Valley and enjoyed a glass in my new Pinot Noir Riedel while chatting with friends.
Small pleasures in difficult times help lift our heart and spirits!
Spare a thought for wine makers and vineyard owners around the world. Many of them are small family owned businesses and will acutely feel the economic uncertainty of the current situation. Most of them are also adapting to getting the wine to the consumer even if the consumer can’t get to them.
An example of this came into my email today from Chateau Lestevenie, a small family owned vineyard in the community of Gageac et Rouillac in the Dordogne in SW France. Sue and Humphrey Temperley, who I have written about before, identify the delivery arrangements they are able to make under the current lock down business rules for both their clients in France and also in the UK. All the details are on their website.
The Hare at Chateau Lestevenie, Gageac et Rouillac, Dordogne.
We can help our favourite wineries, wherever we live, get through these challenging times by checking out their wine delivery options and purchasing on-line where we can.
People are amazing at demonstrating their resilience and adaptability in times of crisis. I have great respect for First Responders, medical staff, and people working in many sectors and industries to help find solutions and to those people supporting the vulnerable among our communities. A big thank you!
In closing, here’s an encouraging last comment from Sue and Humphrey at Chateau Lestevenie:
“We wish all our customers the very best at this stressful time. It is hard being separated from family and friends. Despite all the human trauma, of course; the vines are in bud, the birds are nesting and the hares are dashing about. It does give hope. “
Stay safe and healthy…and reach out!
References: Meyer Family Vineyards www.mfvwines.com
Walking in central London, I see the sign for Hedonism Wines. I’ve read the name of this shop in a magazine article and decide to drop in to have a look. I am greeted with a cornucopia of wines and spirits in a modern, dynamic environment. It’s a great find for anyone interested in wine.
Hedonism Wines, London
Hedonism Wines, London
The large format wine bottles really attract my attention!
Hedonism Wines: Nebuchadnezzar of Château Palmer 2010.
The bottle with the gold coloured label (bottom left) contains 15000 milliliters of Chateau Palmer 2010, Margaux, Bordeaux. It’s the equivalent of 20 bottles, called a Nebuchadnezzar.
The use of large format wine bottles interests me for several reasons: the names given to these outsize bottles, the impact of large format bottles on the wine ageing process, and the trends in their use.
To help remember the names and dimensions, here’s a chart I prepared.
Large format wine bottles
With the exception of Magnum, the names used for these large format bottles all refer to kings in the Bible’s Old Testament. After some research into this, it seems the reason that biblical names are used has been lost in the mists of time, other than that the names relate to powerful kings. For example, Nebuchadnezzar is the Babylonian king famous for the hanging gardens of Babylon, who lived approximately between 605 BC and 562 BC.
It is thought that the use of these biblical names originates in the 1700s. I don’t know if the use of these names originated in France or elsewhere. Assuming the use may have originated in France, a link to the notion of powerful kings is that the early years of the 1700s were the latter years of the reign of an absolute monarch, Louise X1V. French historians generally regard the Age of Enlightenment (think Voltaire and Rousseau with their revolutionary ideas) as commencing with the death of Louise X1V in 1715 and ending with the outbreak of the French Revolution in 1789. This ended the Ancien Regime, however, the biblical names have stuck!
The wine ageing process is complex based on a variety of chemical reactions in the wine as it ages. It is also somewhat controversial.
Wine ageing pays tribute to the skills of the vine grower and the wine maker. The vine grower’s responsibilities in the vineyard with respect to managing the terroir, soils, weather and grape varieties form the platform for the wine maker’s approaches to producing quality wine. The appellation rules apply by region in terms of blends of allowable varieties and length of time for winemaking processes.
The value of ageing wine beyond the typical period of 12 – 24 months for red wines is often a factor of the grape varieties in the wine. For example, Cabernet Sauvignon and Syrah red grape varieties, which have high levels of flavour compounds or phenolics such as tannins, can benefit from further bottle ageing. Various grape varieties have recognized ageing potential. For example, Cabernet Sauvignon has from 4 – 20 years, Merlot 2 – 10 years.
So, if some wines can benefit from further bottle ageing, what is the advantage of using large format bottles, such as Magnums or Jeroboams or even Nebuchadnezzars?
It’s about the rate of ageing. In all large format wine bottles, wine ages more slowly than in a smaller-size container. The wine generally retains fresher aromas for a longer period of time as less oxygen enters the bottle through the cork relative to the volume of wine in the bottle. Oxidization, light and temperature can all degrade a wine if not managed carefully. It also means that if you buy a half bottle of wine, enjoy it and don’t keep it for a rainy day!
The controversy around wine ageing is that some authorities suggest that wine is consumed older than is preferable. Ageing changes wine but whether it improves it or worsens it varies. Certainly, ageing will not improve a poor quality wine.
An economic factor that impacts the winemaking choices around ageing wine is the cost of storage. It certainly is only economical to age quality wine and many varieties of wine do not appreciably benefit from ageing regardless of quality.
Personally, as a general practice, we don’t keep white wine longer than two years beyond the vintage and drink it within one year by preference. We buy red wine that we can cellar for another 2 – 5 years and that is as far out time-wise as we select. All this affects our purchasing approach, as we have learnt from experience that buying beyond one’s capacity to enjoy the wine is not a good idea!
Factoring in the economics means that the current trend is to make wine that can be enjoyed in the shorter term. Added to this is the fact that less wine is consumed these days due to health considerations including driving restrictions.
When discussing large format bottles recently with a wine maker in the Pécharmant area of the Bergerac Wine Region, I was told that the demand for large format bottles is declining. Apart from the decline in consumption, people live in smaller homes and entertain differently. The benefit of having that large Jeroboam or Nebuchadnezzar on hand is less evident! Today, these large format bottles are used more commonly for celebrations and gifts. Magnums of champagne are commonly bought for weddings and other celebrations. Magnums, Jeroboams, Salamanzars and even Nebuchadnezzars of fine wine are used as gifts and are generally specially ordered from the relevant chateau or winery.
A friend recently sent me this photo of a Jeroboam of Merlot 2014 from Burrowing Owl winery in the Okanagan Valley in British Columbia. This was a gift from a client. Another great example of a fine wine in a large format bottle.
Jeroboam of Merlot 2014, Burrowing Owl Winery, Okanagan Valley, B.C.
Its good to see old traditions continue in the spirit of generosity. I like to think that those old kings would be amused.
Best wishes for 2020.
References: various sources,
Hedonism Wines: hedonism.co.uk
The summer on the coast of British Columbia (BC) has been great this year. Lots of sunshine and temperatures in the mid to high 20s.
Beautiful British Columbia: the ferry ride from West Vancouver to the Sunshine Coast
It’s hot but not too hot with refreshing periods of rain for the gardens and forests to cool off. Perfect weather for enjoying the sea, beaches and mountains around Vancouver.
There is a collective sigh of relief and appreciation expressed by residents here that this year BC hasn’t suffered the forest fires of the last couple of years.
We enjoy picnic suppers on the beach nearby and watch the marine life from commercial shipping and pleasure boats going in and out of the port to individual stand up paddle boarders confidently navigating the busy waters, as well as birds and seals going about their business.
A great place for beach picnics
My menu for beach picnics consists of different ways of preparing chicken thighs, which then get placed in individual foil parcels and taken to the beach together with individual parcels of roasted vegetables. Easy to empty onto a plate and easy to clean up; important considerations for beach picnics!
A really easy preparation is to roll chunks of Greek feta cheese in dried oregano and stuff them under the skin of the chicken thighs, which I then bake til cooked in the oven. Sometimes, I add some fruit to bake as well, and on this occasion, fresh peach sections from the Okanagan Valley.
Individual picnic parcels; chicken thighs stuffed with feta rolled in oregano with Okanagan peaches
A delicious combination.
A variation is to combine Prosciutto di Parma with the feta in stuffing the chicken thighs. Also popular!
My summer sipping picks for patio entertaining this year are a Rosé from British Columbia and an Italian White.
My summer sipping picks: Quails Gate Rosé and Ruffino Orvieto Classico
My rosé choice is from Quails Gate Winery in the Okanagan Valley here in BC. Quails Gate have a reputation for reliable quality and they don’t disappoint with their 2018 Rosé: a blend of Gamay, Pinot Noir and Pinot Gris. Herbal, dry. refreshing wine at 14% Alc./Vol. and reasonably priced at C$17.99.
My white wine choice is Italian: Ruffino Orvieto Classico. For me, the blend of Trebbiano, Malvasia and Verdelho from the Umbria area of Italy is excellent value at C$13.99 and 12%Alc./Vol. This dry, crisp light bodied wine with tones of citrus and green apple is perfect on a hot day.
September is here already, the summer holidays are over, children go back to school this week and the days of beach picnics are almost over…but not quite!!
Completely by chance, we are in Victoria, British Columbia at the time of their annual international wine festival. This has to be a case of serendipity.
Victoria International Wine Festival 2018
After seeing an advertising banner stretched above a main road into the city, we decide at the last minute to book tickets. On another sunny Autumn Victoria afternoon, we head off to explore the wine festival; the first time we have attended this event. Our first impression is amazement at the large number of people there. In a city known to attract retirees, it’s fantastic to see so many young people exploring and enjoying the adventures of wine. It’s clearly party time!
Lots of people attending the Victoria Int’l Wine Festival
The choice of available wines is extensive although we are surprised not to see more Vancouver Island wines. We decide to focus on red wines, mainly Canadian with a couple of exceptions – it is an International Wine Festival after all!
Stand out wines for us at the festival are mainly Bordeaux style blends (typically Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec in varying quantities and styles, sometimes referred to as Meritage) and include: Gold Hill 2015 Meritage (winner of the Lt. Governor Award of Excellence), Mission Hill Quatrain (for special occasions price-wise), Osoyoos Larose Le Grand Vin and Sunrock Vineyards Cabernet Sauvignon.
Gold Hill Meritage. An Okanagan Valley winemaker and winner of Lt. Governor Award Of Excellence
Mission Hill Quatrain
Osoyoos LaRose Le Grand Vin
On the International side, we enjoy an italian Sangiovese, La Mora Morellino di Scansano and particularly enjoyed the spanish rioja, Baron de Ley series, especially Baron de Ley Rioja Maturana, both good valu
What really caught my eye are innovative artisan wine products made in the Okanagan Valley from the wine crush. Grape seeds and grape skins are dehydrated, ground and added to such products as cheese and sea salt, which are infused with the rich flavours from the wine grapes. We tasted The Winecrush Gamay Goat Cheese, and the Malbec and Herb Sea Salt: both are delicious. The Gamay Goat Cheese has been nominated for a Canadian cheese award. I can imagine serving the Malbec and Herb Sea Salt with quails eggs, as one example. It’s exciting to see new concepts and value added wine products being made by BC entrepreneurs.
Tyson Still, co-founder of Award winning Okanagsn food company, Winecrush.
Innovative food products from Winecrush Gourmet, Okanagan Valley
Winecrush product: Malbec and Herb Sea Salt
We also discovered a new bistro to try on another visit to the Island: Artisan Bistro in Broadmead Village, which is on the outskirts of Victoria.
A new bistro to try next time in Victoria.
We are big fans of Vancouver Island and the capital city, Victoria with its colourful gardens, cheerful water taxis ferrying people around the harbour communities and interesting local history well described and highlighted throughout the city. Our chance visit to the Victoria International Wine Festival was an added bonus.
It’s a picture perfect, blue sky September day on the West Coast of Canada.
Sunset at Sechelt, Sunshine Coast, BC
A sketch of the sea-walk and beach from a balcony view in Sechelt, Sunshine Coast.
Sunshine Coast, BC
We’re in the ferry line-up returning from the Sunshine Coast to Horseshoe Bay, the ferry terminal on the North Shore of Vancouver. Schools are back and yet the ferries are a two-ferry wait unless you have a reservation, which we do fortunately.
Ferry line up -Sunshine Coast to mainland Vancouver
The Sunshine Coast, aptly named for its sunnier climate, is a 40-minute ferry ride from Vancouver. It’s only accessible by ferry, boat or seaplane and is one of those places that support the province’s reputation as Beautiful British Columbia.
We visit friends here who make us Summer Pudding, the iconic late summer dessert with all the polyphenol-rich berries, including blackberries, blackcurrants, raspberries, and redcurrants. Summer Delicious!
Iconic summer pudding filled with dark berries
This summer we have tried two new BC wines: 2018 National Wine Awards of Canada gold medal winner, Averill Creek Pinot Noir from the Cowichan Valley on Vancouver Island and Liquidity Winery, Bistro and Gallery Pinot Gris from Okanagan Falls in the Okanagan Valley. The choice of quality wines in British Columbia continues to expand. I believe there are now 280 wineries in B.C. Who would have anticipated this 30 years ago?
Averill Creek Pinot Noir
Back home in Vancouver, we make a new summer cocktail, straight out of Donna Leon’s detective fiction novel: “Earthly Remains” set in Venice. The protagonist, Commissario Guido Brunetti creates a cocktail for his wife Paola from sparkling water, Campari and topped up with Prosecco. We guess at the respective quantities by trial and error. The resulting tall drink is definitely a popular and refreshing choice in the hot summer weather.
Ingredients for the Commissario Brunetti cocktail – sparkling water not shown!
On the subject of crime fiction, Martin Walker, author of the popular Bruno Courrèges, Chief of Police series based in the Dordogne in SW France, was made an honourary member of the Confrérie du Raison D’Or de Sigoules at their annual event in July. Police Chief Bruno, who enjoys good food and wine while solving local crimes, has a growing following in North America and has featured in my blog posts in the past, as has the Confrérie du Raison D’Or de Sigoules, of which I am delighted to be a member.
Crime author Martin Walker joins the Confrerie du Raisin 🍇 D’Or de Sigoules
Finally, a comment about the Cherry Clafoutis I mentioned in my previous blog. I made two: we ate one and froze the other. A reader asked me how the frozen one turned out when we finally served it. I am happy to report it was equally as good as the first one, maybe because it was carefully and purposefully thawed at room temperature over a couple of hours.
It’s been a tough late summer in British Columbia due to the number of wildfires. Fortunately, with the arrival of autumnal weather, lower temperatures and even snow flurries in the north east of the province, the situation is much improved. However, many people have been affected and our thoughts are with them. Thanks and appreciation goes to the firefighters here in BC and to those who came from other parts of Canada, Mexico and Australia to help.
References: Averill Creek winery: averillcreek.ca
Liquidity Winery, Bistro and Gallery, liquiditywines.com
Donna Leon, detective fiction writer of Commissario Brunetti series; Donnaleon.net
Martin Walker, crime fiction writer of the series, Bruno, Chief of Police. www.brunochiefofpolice.com Learn all about Bruno, his favourite music, history etc.
Victoria, British Columbia offers that mix of Western Canadian history and urban charm itself. This is why we enjoy our summertime visits there so much.
Iconic Empress Hotel, Victoria
Munro’s Books, Victoria
Elegant 19C architecture: Union Club, Victoria
Rogers Chocolates : Delicious chocolates since 1885
Only in Canada: moose humour
Inner harbour, Victoria
Captain Cook who sailed into Nootka Sound in 1778 with MidShipman George Vancouver
These photos represent all the things we look forward to when visiting Victoria: browsing and buying books at Munro’s books, always a highlight of our visits; sampling delicious chocolates at Roger’s Chocolates, and generally taking in all the small town charm of British Columbia’s capital city. Each visit, I re-read the history of the early explorers on the statues around the inner harbour; quite often there is a seagull perched on Captain James Cook’s head.
On our most recent visit in June we discovered a restaurant new to us: 10 Acre Kitchen, one of three 10 Acre restaurants in downtown Victoria. This enterprise offers local farm to table imaginative cuisine and serves interesting wine. A definite recommendation for future visits.
We enjoyed beet salads and Dungeness crab cakes – light and delicious with a Sauvignon Blanc and Semillon blend white wine from Lock and Worth Winery in Penticton, British Columbia; also new to us!
10 Acre restaurants in Victoria BC
Lock and Worth Winery, BC : a new discovery
Lock and Worth Winery: Sauvignon blanc and semillon
I particularly enjoy this Sauvignon Blanc and Semillon blend. To me, this is the classic Bordeaux White wine blend that I am familiar with in SW France. It’s another opportunity to think about the wine related connections between SW France and Western Canada! What I enjoy about this blend and find very drinkable is that the Semillon gives depth and gravitas to the acidity of the Sauvignon blanc. At Lock and Worth, the winemakers produce wine that is un-fined and un-filtered so the wine is slightly cloudy. The winemakers say they make wines without pretense and this approach is behind their plain label bottles I will definitely plan to visit this winery on a future visit to the Okanagan Valley and taste more of their wines.
It’s always fun to discover new restaurants and wines and incorporate those experiences into familiar venues. I am looking forward to a return visit already!
References: 10Acres.ca Group of restaurants, Victoria BC
lockandworth.com. Lock and Worth Winery, Penticton BC
“My inbox is full of compliments about the amazing evening of Canadian wines; the participants loved the event”: so comments the organizer of a Canadian Wine Tasting event in London in October.
Canadian Wine Tasting – London, UK
For those who know Canadian wines, this response is not surprising but nevertheless it’s good to hear.
A couple of months ago, I was asked to advise on wines for a Canadian wine tasting at a private function in London. I am happy to support Canadian wine export efforts in even a minor way and so I was delighted to help and have the opportunity to lead this wine tasting event.
First of all, I established my criteria for recommending wines for the tasting:
1, The wines had to represent Canada as a whole, not just British Columbia or Ontario but coast to coast, which meant including Atlantic Canada.
2. The wines had to be available in the UK. No point in presenting wines that couldn’t be accessed locally.
3. To the extent possible, I wanted to be familiar with the individual wines and wineries.
Meeting these criteria was interesting in itself. Figuring out which wineries were represented in the UK and by whom took some digging. Given the peculiarities of interprovincial trade within Canada, identifying suitable wine choices from Atlantic Canada and Ontario involved some risk taking as I didn’t taste my wine recommendations from these two areas in advance. I relied upon my network to suggest appropriate Nova Scotia and Ontario wines. I kept hearing about Benjamin Bridge sparkling wines from Nova Scotia and I knew that Peller Estates in the Niagara Peninsular consistently win awards for their Riesling Ice wine.
Here are the five Canadian wines I recommended and which we tasted together with the name of the UK organization where they can be purchased
We tasted them in the following order:
Benjamin Bridge Brut Sparkling Wine 2011. Gaspereau Valley, Nova Scotia, Handcrafted from 100% Chardonnay. With maritime freshness and soft bubbles, this ‘methode classique’ sparkling wine set the tone for excellence. Regarded by many as the best Sparkling wine in Canada. benjaminbridge.com. Available from Friarwood com.
Meyer Family Vineyard Chardonnay 2013 Apples, plums, pears, and other flavours roll into yellow fruit, smoky spices and mineral elements. Recognized as #2 small winery in Canada in 2017. We enjoy both the Chardonnay and Pinot Noir made by this Okanagan Falls winery and are members of their wine club. I have got to know JAK Meyer, proprietor over the past few years. mfvwines.com Available from Davy.co.uk and also from Marks and Spenser.
Meyer Family Vineyards, Okanagan Falls, BC, Canada
Clos du Soleil Signature 2012. Certified organic winery produces their flagship red wine from their vineyards in the Similkameen Valley and in Osoyoos, Okanagan Valley. Old world elegance and new world edge is how they describe their style. Hand harvested, gently fermented and aged for 18 months in French oak barrels. We visited Clos du Soleil a few years ago and met the founder, Spenser Massie. We admire their wine making values and the grandeur of the location. clos du Soleil.ca. Available from Cellier.co.uk
Clos du Soleil Winery
Burrowing Owl Estate Winery Meritage 2012. This is their Bordeaux style red wine with layers of complexity. Red and black fruit, sweet spices and chocolate. We have been visiting Burrowing Owl Winery for many years and also enjoy the hospitality at their on site guest house. We enjoy the wines, the ambience of the place, and support their efforts for the preservation of the burrowing owl species and conservation of the habitat of this endangered underground nesting bird. Located in Oliver, Okanagan Valley. burrowingowlwine.ca. Available from Drayman.co.uk. On a weekend in Shropshire, West Midlands we also discovered Burrowing Owl wine in the historic town of Shrewsbury at Tanners Wine Merchants. tanners-wines.co.uk
Burrowing Owl Winery, Oliver, BC
Burrowing Owl Estate Winery
Tanners Wine Merchants, Shrewsbury – Burrowing Owl Estate Wines are available here.
Peller Estates Winery, Ice Wine Riesling 2013. Picked at the coldest moment on a winter’s night, each frozen grape creates just one drop of Ice Wine. Smooth, luxurious, honeyed, captivating. Our hosts provided a generous selection of crackers and cheeses, including blue cheese which enabled me to demonstrate the magical pairing of Ice Wine and blue cheese, and made the point better than any description. Located at Niagara-on-the-Lake. peller.com. Available from Majestic.co.uk.
There are many excellent Canadian wine choices and these wines that I have selected may tempt the wine enthusiast to further exploration. I also suggest checking out the listed websites for further insights into dynamic Canadian approaches to wine tourism.
It has been a pleasure and privilege to introduce these excellent Canadian wines to a group of wine enthusiasts in London. The wines speak for themselves and we had fun tasting and chatting about them. One of the participants was from Nova Scotia and described the beauty of the Gaspereau Valley where Benjamin Bridge is situated.
This is the 60th posting on my blog. It feels like a milestone to me and somehow appropriate to be writing about Canadian wines because Canada is where I live.
Not bad, eh!
To Davy Wine Merchants for their assistance in the final sourcing of the wines.
To the Canadian Trade Commission for supplying information about Canadian wine regions for wine tasting participants..
It’s the ledger of winners of the Decanter World Wine Awards 2017.
Decanter World Wine Awards 2017
In equal measure, I feel interested to see the results and dismayed at the size of the package: 306 pages of dense information. How to make sense of the results without spending hours and hours reading the ledger word for word?
Going back to basics makes the most sense. I ask myself: what are the key messages from the wine awards?
Here are my three take-aways from the report
The value placed by Decanter magazine on the consumer benefits of identifying and promoting wine quality,
spotlighting lesser known wines and/or wine regions.
Recognizing the expansion of the wine industry into many more countries and wine regions than I would generally consider. Literally A to Z from Albania to Veneto. I count 68 countries and wine regions in total. (Countries and wine regions are counted separately, for example: New Zealand is 1 entry and there are 6 French wine regions noted).
Who would have thought a few years ago about wines from new and exciting regions, or “lesser known areas” as Decanter discreetly states, entering these global competitive processes?
This point is exemplified in the list of countries represented in the description of Platinum Best in Show wines. In the Decanter World Wine Awards, Platinum Best in Show is the highest accolade possible. All Platinum Best in Category winners from around the world are pitted against each other to win the Platinum Best in Show. There are 34 wines in this category which triumphed over 17,229 entrants to the competitive process. Some of the countries these wines are from are: Moravia (Czech Replublic), Canada, England, Uraguay, Austria, Portugal, Corsica, Luxembourg as well as the usual suspects France, Italy, Australia, South Africa, Spain, Germany, Argentina, Chile, New Zealand.
Acknowledging the rich diversity of grape varieties and wine styles around the globe together with the complexity of wine production with issues of sustainability and environmental considerations in an ever changing world.
In this context, the wine industry is an increasingly crowded market place with all that it implies in terms of running a business and succeeding; the risk and reward considerations are daunting.
As I continue reviewing the report, I recognize many wines in the ledger of winners. One I am particularly delighted to see is the Best Value Cypriot White; Vouni Panayia, Alina Xynisteri, from the Paphos region, Cyprus that I wrote about in my most recent post after our visit there in the early Spring this year.
At the end of the day, over dinner, we discuss the report and in general the challenges of making wine and running a Winery. Clearly, the imperative is to make the highest quality wine possible and this is all good news for the consumer.
Our choice of wine to accompany dinner is new to us: Painted Rock Estate Winery from the Okanagan Valley, British Columbia. We enjoy one of their acclaimed reds, a Merlot: dark fruit flavours with a touch of spice and chocolate that lingered well on the palate and paired well with a small tenderloin steak with sautéed mushrooms in a red wine and mustard sauce.
Painted Rock Merlot, British Columbia
The 306 pages of the DWWA 2017 report don’t look so intimidating now and I certainly appreciate the opportunity to discover more about the diversity of award winning wines, wine makers and wine making trends. For me, the real value in this competitive process is the increasing emphasis on and encouragement for high quality wines.
The Decanter World Wine Awards 2017 competitive process together with all tasting notes and related information can be found at http://www.Decanter.com/dwwa
The tables are set, the food is prepared and the wine is poured. All we are waiting for now are the guests.
Wine choices – wine tasting event October 2016
Special guests that is; members of The University Women’s Club of Vancouver at Hycroft Wine Appreciation Group: 30 women who enjoy wine.
In July this year, a friend who is a member of this group asks me to conduct a wine tasting for them, perhaps talking about the Confrérie I belong to in SW France; the Confrérie du Raisin D’Or de Sigoulès, which focuses on wines from the Bergerac Wine Region.
A reality check is that hardly any wines from the Bergerac wine region are represented in British Columbia. This encourages me to refocus the tasting more broadly to present wines from my blog or employing a little lateral thinking, a good facsimile of a wine from my blog. These become the criteria for deciding on wines for the tasting event.
My challenge in presenting a wine tasting to a discerning group who regularly attend tastings is to make the event interesting.
I decide to start with a chilled Sauternes as an aperitif, to have one other white wine and three red wines of varying intensity to pair with the chosen menu.
The choice of menu created by the chef for the buffet dinner is Mediterranean or Spanish. I select the Spanish style buffet with Catalan fish stew, paella with prawns and chorizo sausage, Spanish omelet and a salad. This menu offers a variety of flavours to pair with wine. Perhaps surprisingly, I do not present a Spanish wine. Although I enjoy Spanish wines, I have not yet written about a Spanish wine on my blog so they don’t fit my criteria for this event.
The list of wines I presented is below with an explanation of why I chose each wine and how they meet the “Wines from my Blog” criterion.
Dundarave Wine Cellar in West Vancouver was helpful in my selection of most of the specific wines, Not wanting any unwelcome surprises on the wine tasting evening, I arranged an informal tasting of two of the red wines before the event to make sure I was happy with them and I also tasted the Sauternes and white Bordeaux in advance.
Here are the “Wines from my Blog”.
Chateau d’Armajan des Ormes, Grand Vin de Bordeaux, 2010 Sauternes, France
14% alc/vol $32.99 x 375 ml + tax
It is common practice in SW France is to drink a chilled late harvest botrytized wine as an apéritif. Other ways to enjoy this type of wine include: with pâté, with blue cheese as well as with sweet desserts.
I served this wine chilled as an aperitif to welcome the group to wine tasting event.
I have written several times about the great late harvest wines in the Bergerac wine region, namely, Monbazillac and Saussignac. I also recently wrote about Loupiac, a Bordeaux region late harvest wine. see “Loupiac AC: a hidden gem”.
Sémillon is the predominant grape used in these wines. It is blended with a small amount of sauvignon Blanc that adds the touch of acidity and the refreshing note.
The aromas include blossom, apricot, honeysuckle, which is the trademark of botrytized wines. The taste of honey and apricot is also very evident. I found this wine to have sufficient acidity to be fresh in spite of the sweetness. This particular wine was awarded a gold medal at the Challenge International du Vin in 2013.
2. Les Mireilles, Grand Vin de Bordeaux, 2011 75% Sauvignon Blanc, 25% Semillon, France
12% alc/vol $21.99 + tax
White Bordeaux, predominantly Sauvignon Blanc – with almost the opposite of the percentages in Sauternes – is typically described as “crisp, elegant and fresh”.
I chose this wine with the Catalan Fish Stew in mind.
This wine is regarded as one of the best example of a White Bordeaux available in British Columbia and compares to the white wines from the Bergerac Wine Region which I written about frequently.
3. La Valentina, Montepulciano d’Abruzzo, DOC, 2011, Italy
13% alc/vol $26.99 + tax
I enjoy lighter and medium body red wines and find they pair well with many foods, including fish. So to encourage this flexibility and move away from the red wine with meat and white wine with fish approach, I served two red wines that suit both meat and fish.
The softer Italian wines suit this approach well. I chose this Montepulciano d’Abruzzo as an alternative to the Cesanese red wine we had drunk in Italy earlier this year and which I wrote about in “War Heroes and Wine”. Only a small quantity of Cesanese wine is produced and therefore it is not exported. An alternative was required. I have tasted Montepulciano d’Abruzzo wines before and really enjoyed them. This grape variety comes from near the Adriatic coast and is not be confused with the VIno Noble Di Montepulciano from Tuscany.
The Montepulicano d’Abruzzo wine is softly fruity, slightly sweet sour and paired well with many of the foods from the Spanish menu.
4. McLean Creek Road Pinot Noir, 2014, Meyer Family Vineyards, Okanagan Falls, B.C. Canada
13.55 alc/vol $40.00 incl. tax
This wine is truly a “wine from my blog” as I have written about the Meyer Family Vineyard wines several times, enjoying them both at home in Canada and also in London, where they are selling through Marks and Spencer food stores. See “From Terroir to Table”.
Pinot Noir is such a flexible wine and I enjoy it with a variety of foods in a lighter palate including fish, chicken, duck etc. And it can hold its own when paired with our British Columbia Sockeye Salmon.
To quote Vancouver wine writer Anthony Gismondi who has written about the 2014 McLean Creek Road Pinot Noir: “…the nose is a mix of rhubarb and strawberry with a touch of forest floor”. For those who follow the points system, Gismondi gives the 2014 McLean Creek Road Pinot Noir 90 points. The grapes are also grown using organic principles.
The Meyer Family pinot noir is a particularly fine example of Burgundy style wine and is recognized by Britain’s Decanter wine magazine in April 2016 as one of the best expressions of Burgundy style wine outside Burgundy. Praise indeed.
In the 2016 National Wine Awards of Canada, Meyer Family Vineyards was named #5 winery in Canada, #3 in BC and #3 small winery in Canada.
Special thanks to JAK Meyer for donating three bottles of this wine to the tasting event.
5. Finca Las Moras Reserva, Tannat 2014, San Juan, Cuyo, Argentina
14% alc/vol $16.99 + tax
Lastly, I wanted to present a wine that could stand up to a garlicky, spicy Chorizo sausage in the Paella. Looking for a dark, feisty wine from SW France, and thinking about a Tannat, Dundarave Wine store suggested this Argentinian expression of this grape variety. I was first introduced to Tannat wine through a Confrérie visit to Tursan deep in SW France.
Tannat is a red-wine grape variety with origins in the Basque country on the border between France and Spain. The most famous Tannat wine in France is made in Madiron. More recently, Tannat has been grown and made into popular wines in both Argentina and Uruguay. Tannat is typically a rich, intense wine, tannic with jammy blackberry, stewed berries, autumnal aromas and tastes. The South American expressions are softer in terms of tannins and perhaps more approachable for today’s consumer.
The 2014 vintage, which we taste, was awarded Bronze from Britain’s Decanter World Wine Awards.
By now, the food has been eaten and all the wines tasted.
There has been lots of chat, laughter and good humour among those present.
So what’s the verdict of the Wine Appreciation Group after tasting this range of wines: two whites, three reds, and four countries represented: France, Italy, Canada and Argentina?
I ask them to fill out a feedback survey.
Positive feedback received. The group enjoyed the chilled Sauternes as an aperitif together with the variety of wines presented and the information about food and wine pairing.
I enjoyed myself as well.
I pack up my corkscrews, my wine apron and head home.
We are in the in-between zone, that time between Christmas and the New Year: recovering from the wonderful festive time and not yet in the grip of New Year resolutions. Sometimes, these few days can provide an opportunity to catch up on outstanding items. For now, it’s a time for reflection.
This includes reflecting on elizabethsvines. I look back at my 10 published postings over the year. My aim is always to write about wine in the context of art, music, literature, science, recipes for cooking, history, restaurants and about wine as an expression of culture, as in the Confréries in France.
In 2015, my wine repertoire includes the Bergerac Wine Region in SW France, a specific British Columbia wine and references to particular South African wine, to Champagne, Port and hot punches (aka the Dickensian Smoking Bishop). It’s a personal focus.
Here are a few updates related to wine stories I have written about in 2015.
JAK Meyer of Meyer Family Vineyards in Okanagan Falls in British Columbia has mentioned to me that their Pinot Noir is now available in 169 stores across the United Kingdom with Marks and Spencer, the food retailer. This is an exciting development for this British Columbia winery. Last February, I wrote about their wine in: “ From Terroir to Table: Meyer Family Vineyards wines from Okanagan Falls, British Columbia to Mayfair in one leap”.
Klein Constantia Vin de Constance and Warre’s Port which I wrote about last January in “The Wine Ghosts of Christmas Past (with a toast to Charles Dickens)”, were featured in the menu for the October 20th State Dinner at Buckingham Palace for the President of China, Xi Jinping. More specifically, the Palace menu includes Klein Constantia Vin de Constance 2008 and Warre’s Vintage Port 1977.
In April, when I wrote, “Bergerac Wine Region – Chateau Le Tap addresses customer interests”, I jokingly referred to Bertie Wooster of P G Wodehouse fame and his apparent love of “half bots” of wine and commented on a noticeable consumer interest in smaller bottles of wine. This consumer interest was brought home to me again the other day in a supermarket in Paphos, Cyprus when I saw on display a large selection of wine being sold in small wine bottles between 187 ml to 200 ml.
Small bottles of wine meet consumer interests – Paphos , Cyprus
I hope you have found the 2015 posts informative, interesting, perhaps entertaining. I am always interested to know.
In the spirit of Robbie Burns 1788 poem, Auld Lang Syne, let’s raise a cup of kindness. Best wishes for 2016.
A visit to London before the Christmas holidays and I like to check out the decorations. Snowflakes, pine trees and feathers, with lots of colour and dazzle, seem to be some of the motifs this year. My camera isn’t poised ready for them all but here are blue snowflakes and red and green vertical pine tree decorations:
Christmas lights in Mayfair
Christmas holiday decorations
Another stop along the way of special places is the Royal Academy in Piccadilly. The Chinese artist Ai Weiwei’s man-made forest installation in the forecourt creates a powerful image for me of fluid shape and colour, enhanced by a brilliant blue November sky.
Royal Academy of Arts – Ai Weiwei’s man-made forest installation
Walking along Pall Mall one morning I hear a band playing and drawn like a magnet to the sound, I find a small ceremony with a military band at the Yard entrance to St James’s Palace.
Ceremony at St James’s Palace
Towards the end of that day, I head towards Berry Bros and Rudd, wine merchants in St James’s since the 17th century. Another favourite haunt, this time combining history and fine wine where I have enjoyed Berry’s Own Selection of wines and wine events.
Berry Bros and Rudd – wine merchants in St James’s since the 17th century
Berry Bros and Rudd – part of their own selection
In general chit chat with the wine consultant, I ask about Canadian wine and Bergerac wine region offerings. The Canadian selections focus on ice wines from the Annapolis Valley in Nova Scotia including an ice cider. While I haven’t tasted this selection of Domaine de Grand Pré, Pomme d’Or, I have tasted other ice ciders and they are worth every sip of nectar: delicious. Nothing from the Okanagan Valley in British Columbia.
The wine selection from the Bergerac Wine Region is limited to Chateau Thénac and no Monbazillac or Saussignac late harvest wines are listed.
In reflecting upon these gaps in their wine list, I realize that these geographic areas of interest to me typically have small production volumes and that this can be a challenge for both wine producers and wine importers considering new markets.
I am pleased to see that a Maratheftiko red wine from Zambartas Wineries in Cyprus is still offered together with a Commandaria.
After all this exploring in London’s St. James’s area, a post-jet lag treat seems in order. What better than a glass of champagne. I enquire about the Bollinger selection, one of our favourites. A half bottle of Bollinger Rosé fits the bill.
This champagne is dominated by Pinot Noir which is known to give body and structure. The Berry Bros and Rudd employee suggests it will go well with game in a wine and food pairing and I take note for future reference. We enjoy it solo, with a handful of home roasted nuts: characteristic tight bubbles, crisp and dry, subtle fruit nuance yet savoury, refreshing. A champagne that really stands on its own.
We arrive at the Wild Honey restaurant in Mayfair on Monday around 12.15 p.m. with no reservation. It’s a spur of the moment decision to come here for lunch. This restaurant has been on our list for some time and suddenly the opportunity presents itself.
And here we are. We open the door, walk through the semi-circular red curtained area between the outer door and the restaurant, which protects the clientele from winter drafts, and step inside.
One look within the comfortable, well appointed restaurant with paneled walls resounding with lively lunchtime chat and I know we made the right decision to come here.
Immediately, we are ushered to a round table from which we can people watch in comfort. A favourite pastime. Through the window overlooking the street, we can see the elegance of the Corinthian columns of St. George’s Church, Hanover Square opposite. This church, built between 1721 – 1725 was a favourite of the composer and musician, Georg Friedrich Händel, (1685 – 1759) where he was a frequent worshipper in the 18th century. The church is now home to the Annual Händel Festival.
To digress for a minute, I am struck by the coincidence of being close to “Händel”s church” as the waiter described it and the other morning hearing one of his four Coronation Anthems, ‘Let thy hand be strengthened’ which Händel was commissioned to write for the coronation of George II of England and Queen Caroline in 1727. The anthem was performed the other day in the context of Accession Day, February 6, which this year celebrates the Queen’s 63rd year on the throne.
Back to our lunch at Wild Honey restaurant and the choice of wine.
The wine waiter approaches and asks us what we would like to drink. We look at the wine list and order two glasses of Meyer Family Vineyards 2012 McLean Creek Road Chardonnay (which was offered by the glass when we visited. It is now available by the bottle).
Okanagan Falls, Meyer Family Chardonnay comes to London at Wild Honey restaurant, Mayfair
“ Oh! You will enjoy this Canadian wine”, he says.
“Yes”, I respond, “we’re from Vancouver. We know the wine and like it and have visited the vineyard. We’ve come today as we know you offer Meyer Family wine.“
This revelation is met with great interest.
The Chardonnay does not disappoint and we enjoy this with our selection from the working lunch menu: Amuse-bouche of mushroom purée on a small pastry round; Radicchio salad with orange slices and pomegranate seeds; grilled monk fish with small roasted beetroots and parsnips, followed by Wild Honey ice cream (home made) with crunchy honeycomb and pistachio pieces, coffee and petits fours. As a wine pairing choice, the Chardonnay is successful. We take our time to savour the different courses, flavours and combinations of this working lunch menu, which are served with great attention to detail and courtesy.
Wild Honey ice cream with honeycomb crunch and pistachio
While enjoying this lunchtime experience, we take a mental leap back to our visit to the Meyer Family Vineyard in Okanagan Falls, British Columbia.
Meyer Family Vineyards, Okanagan Falls, BC
It’s September and our second visit to the Meyer Family Vineyards where we meet JAK Meyer, Co-Proprietor. JAK tells us their focus is on traditional French burgundy style wine with small case lots of Chardonnay and Pinot Noir.
Meyer Family Vineyards, Okanagan Falls, BC, Canada
We taste five wines: the 2012 Okanagan Valley Chardonnay, 2012 McLean Creek Road Chardonnay, the 2012 Tribute Series Chardonnay, the 2012 Reimer Vineyard Pinot Noir and 2012 McLean Creek Pinot Noir. I enjoy them all in different ways. My notes from the visit indicate that I am impressed by the 2012 McLean Creek Road Chardonnay with its smooth citrus with a touch of melon flavours; a very accessible wine. This Double Gold and Best in Class winner at the Great Northwestern Invitational Wine Competition and Silver Medal winner, National Wine Awards of Canada wine is what we are enjoying at Wild Honey.
Chris Carson, the Winemaker/Viticulturist at Meyer Family Vineyards writes interesting and informative notes on each wine, its vintage, as well as descriptions of the terroir and winemaking process. He also suggests wine pairing ideas and we are on track with the Chardonnay and monkfish. The notes are worth reviewing. I appreciate this attention to detail, which seems to represent the Meyer Family approach to winemaking.
We chat with JAK Meyer about the lack of Canadian wines in the UK and he mentions that Meyer Family Vineyards wine is represented in London and their wines are starting to appear in different London restaurants. This is how we first hear about Wild Honey, the restaurant that opened in 2007 and was awarded a Michelin star in its first year of operation.
Wild Honey Restaurant, Mayfair, London
Meyer Family Vineyards, Okanagan Falls, British Columbia
As we finish our coffee and think about heading out into the February afternoon, I reflect on how we are experiencing time and space. It feels like the present, past and perhaps future converge as we enjoy this wine from British Columbia in this historic area of London in the shadow of Hãndel and his music. Following a wine from terroir to table certainly opens the door to new experiences.
“Tell me more about B.C wines”, a friend said recently. “Funny you should ask”, I say to myself as I put fingers to the keyboard to add a post about wines from the South Okanagan Valley in British Columbia.
The tourist industry marketers call B.C.: “Super, Natural British Columbia.” The Okanagan Valley is such an area of natural beauty that this time I’ve decided it’s easier to let the scenery tell its own story and that of the wines. We have some particular wine favourites and I am going to mention these as well as mention some new wine acquaintances as we progress with a few photos.
In 2013, I had the opportunity to go to the Okanagan twice: once to the Wine Bloggers’ Conference held in Penticton on Lake Okanagan and again for our annual September visit to the South Okanagan around Oliver and Osoyoos. The South Okanagan is about a four to five hour drive eastwards towards the Rockies from Vancouver. Once we drive beyond Hope, literally the name of the last small town, where we have a coffee before starting the main part of the journey, it’s mountains, forests, grassland, and wild sage hillsides until we finally see the vast Okanagan Lake.
Many people don’t realize that the Okanagan is home to a desert. The Sonoran Desert extends from Mexico all the way into British Columbiia in the South Okanagan, continuing past Osoyoos Lake to Skaha Lake and west up the Similkameen Valley. This “Osoyoos Arid Biotic Zone” accounts for the semi arid climate and hot and dry summers where it can reach 104 degrees in Oliver and mild winters making Osoyoos Lake the warmest fresh water lake in Canada. The desert has plants and animals that are found nowhere else in Canada. The Okanagan Valley is home to the First Nations of the area and Osoyoos is an Aboriginal word meaning the narrowing of the Lake.
Grapes have been grown in the South Okanagan as far back as the late 1800s but it is only in the recent past that the 100 miles of the Okanagan Valley have gained international attention for the quality of the wines produced here. The arid climate with sunny days and cold nights is ideal for the wine industry. With typical Canadian low-key friendliness, the many wineries welcome visitors to their tasting rooms.
These photos tell the story of the geography and start with a map of the area.
Okanagan Valley Corridor
Lake Okanagan from Penticton
View from See Ya Later Ranch Winery
South Okanagan view
Clos du Soleil,Similkameen
The Okanagan is known not only for wines but also for the quality of restaurants and fresh produce; peaches, apricots, cherries, and many vegetables. We have several favourite restaurants in the area that are attached to wineries. At the Terrafina restaurant at Hester Creek we like their Merlot. At the Miradoro restaurant at Tinhorn Creek, the Oldfield Series 2 Bench Red, a Bordeaux style wine, is a new find adding to our good experience of Tinhorn Creek wines and is excellent paired with Miradoro’s flank steak. At the Sonora Restaurant at Burrowing Owl, we have discovered their Athene red – a blend of Syrah and Cabernet Sauvignon – a delicious, rich wine. Burrowing Owl’s Pinot Gris has long been a favourite of ours.
Terrafina at Hester Creek, South Okanagan Valley, British Columbia
Miradoro at Tinhorn Creek
The View from Miradoro
Sonora Room, Burrowing Owl
The patio at Burrowing Owl
Food pairing ideas
Finally, a few more photos from wine tastings in the South Okanagan last year. A long time favourite is Osoyoos Larose, a classic Bordeaux blend made through a partnership between Groupe Taillan in Bordeaux and Constellation Brands in Canada. The “Le Grand Vin” is a bold red with hallmark Bordeaux structure and complexity. We only recently discovered See Ya Later Ranch in Okanagan Falls and their wines. I particularly enjoy their rosé which is a blend of Gamay and Pinot Noir with lots of fruit aromas. Back on the bench lands, we visited Black Hills Winery. Noted for their Note Bene red, we also liked their very drinkable Alibi, a white wine blend of Sauvignon Bland and Semilllon with citrus and tropical fruit flavours. A new discovery last year has been Clos Du Soleil, a certified organic winery in the Similkameen Valley making a small quantity of high quality wines.
Black Hills Tasting Room
Wine Tasting, See Ya Later
Rosé at See Ya Later Ranch
Clos de Soleil Winery
The South Okanagan continues to develop as a destination for its natural beauty and related outdoor activities and wine tourism. It is popular with both British Columbians and Albertans and visitors from across North America and increasingly from other parts of the world. Our verdict: an area we really enjoy that is definitely worth a visit.
References: See Ya Later Ranch www.sylranch.com
Burrowing Owl www.bovwine.ca Tinhorn Creek www.tinhorn.com
Hester Creek www.hestercreek.com
Osoyoos Larose www.osoyooslarose.com
BC Official Tourism and Travel website: http://www.hellobc.com Map of the Okanagan Corridor courtesy of the Tourism website.