The best time to go to Niagara and discover local wines.
The biggest mistake to make is to go to as many wineries as you can.
Choose two or three. Keep the list of wines you're tasting.That way you'll know whose Cabernet Frank or Chardonnay you like.
Take a tour at one of the wineries.Learn how wine is made.Get familiar with the difference in white and red wine making.
Try local wine with local food. Enjoy!Cheers!
Monday, 11 July 2011
Wine surfing.
I noticed there are a lot of people who are afraid of wine.It is much easier for them just grab a beer.
Some people find comfort in knowing certain wines and they prefer to stay in that comfort zone.
Some people think that wine and everything about wine is too sophisticated. I want to show that one doesn't have to go for a high shelf to find a good wine. You don't have to understand professional language, and you don't have to know geography of France. Just don't be afraid to be adventurous and try something new, experiment. Most of the wines are made to be consumed young.
When people come to my tastings, I take them for an adventure with me. For instance-take two Chardonnay,unoaked from Burgundy, and oaked from California.Compare their colors, smell, taste. Decide for yourself which one you like the most. Then try them with food. And again taste for yourself which works for you the best. I give to my guests a unique opportunity to try different wines with various food,so my guests can continue to explore wine by themselves.
Some people find comfort in knowing certain wines and they prefer to stay in that comfort zone.
Some people think that wine and everything about wine is too sophisticated. I want to show that one doesn't have to go for a high shelf to find a good wine. You don't have to understand professional language, and you don't have to know geography of France. Just don't be afraid to be adventurous and try something new, experiment. Most of the wines are made to be consumed young.
When people come to my tastings, I take them for an adventure with me. For instance-take two Chardonnay,unoaked from Burgundy, and oaked from California.Compare their colors, smell, taste. Decide for yourself which one you like the most. Then try them with food. And again taste for yourself which works for you the best. I give to my guests a unique opportunity to try different wines with various food,so my guests can continue to explore wine by themselves.
Sunday, 10 July 2011
Sunday, 3 July 2011
New discoveries and old wines.
I did another tasting with my friends. This time I really wanted to do Chenin Blanc but I couldn't find it,unfortunately. So, I went blind. I found white Bordeaux, blend of Chenin blanc and Vidal from Pelee Island.With reds I wanted to do Sangiovese and Beaujolais.
My first discovery was white Bordeaux-Mouton Cadet.
The grapes are : 65% Sauvignon Blanc, 30% Semillon, and 5% Muscadelle, matured 4 months
Fantastically aromatic nose. With citrus and tropical fruits. Nice vivid color. The palate is light and not overwhelming with hint of ripe fruit and nice and rich finish.
With all that I found very challenging to find a food pair for this wine. I had quiche, which balanced nicely. I think mussels would be good as well as white meat.Something light.
The next white I had, I found in our Ontario wines alley at LCBO.
Blend of Chenin blanc and Ontario's own Vidal.
Nice and elegant wine. On the nose,floral aromas with hint of herb notes.Dry, but because of smooth fruit palate you can't feel the acidity in the wine. Lovely lingering finish.
Now reds!
First - Farnese Sangiovese 2009.
Sangiovese means blood of Jove (ancient god).
Sangiovese is one of the grapes in Chianti.It is an ancient variety in Tuscany.
Well bodied, well balanced, a little tannic, but fruity well rounded warm wine.It is very Italian and asking for Italian food, such as pasta and meats.
The second red was - Beaujolais Superieur 2009 Bouchard Aine & Fils.
The wine is made from Gamay grapes. Because fermentation is happening inside the berries, the wine has very particular nose. You can smell banana and candied fruits. This wine can be served slightly chilled. This wine is very light so it can be paired with meats, poultry, hearty dishes, depending on one's taste. Also Beaujolais can be served with fruits and as a dessert wine.
On a palate it is smooth with a short finish.
For dessert I had Moscato California Woodbridge 2010.
It was another lovely discovery.Very aromatic, floral with sweet citrus nuances. The wine is light bodied with honey and tangerine on a palate.It is sweet but not too sweet dessert wine. It is good by itself. I served fresh fruits with this Moscato just to balance fruits in the wine.
My first discovery was white Bordeaux-Mouton Cadet.
The grapes are : 65% Sauvignon Blanc, 30% Semillon, and 5% Muscadelle, matured 4 monthsFantastically aromatic nose. With citrus and tropical fruits. Nice vivid color. The palate is light and not overwhelming with hint of ripe fruit and nice and rich finish.
With all that I found very challenging to find a food pair for this wine. I had quiche, which balanced nicely. I think mussels would be good as well as white meat.Something light.
The next white I had, I found in our Ontario wines alley at LCBO.
Blend of Chenin blanc and Ontario's own Vidal.
Nice and elegant wine. On the nose,floral aromas with hint of herb notes.Dry, but because of smooth fruit palate you can't feel the acidity in the wine. Lovely lingering finish.
Now reds!
First - Farnese Sangiovese 2009.
Sangiovese means blood of Jove (ancient god).
Sangiovese is one of the grapes in Chianti.It is an ancient variety in Tuscany.
Well bodied, well balanced, a little tannic, but fruity well rounded warm wine.It is very Italian and asking for Italian food, such as pasta and meats.
The second red was - Beaujolais Superieur 2009 Bouchard Aine & Fils.
The wine is made from Gamay grapes. Because fermentation is happening inside the berries, the wine has very particular nose. You can smell banana and candied fruits. This wine can be served slightly chilled. This wine is very light so it can be paired with meats, poultry, hearty dishes, depending on one's taste. Also Beaujolais can be served with fruits and as a dessert wine.On a palate it is smooth with a short finish.
For dessert I had Moscato California Woodbridge 2010.
It was another lovely discovery.Very aromatic, floral with sweet citrus nuances. The wine is light bodied with honey and tangerine on a palate.It is sweet but not too sweet dessert wine. It is good by itself. I served fresh fruits with this Moscato just to balance fruits in the wine.
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