Category Archives: Wines I Like

Grapes in the Machine: Ice Wine Harvest

It was cold. It was crisp. And as we exhaled, our breath turned to ice crystals before floating to the ground. It was perfect weather to harvest some ice wine grapes!

And on this bitterly cold morning, I was visiting friends in Niagara during the Ice Wine Festival, and saw several harvesters heading out to a nearby vineyard. If you recall my previous posts on ice wine, you’ll remember that many rigorous standards have to be met to be considered a true Ice wine: It must picked at consistent sub-zero temps, immediately pressed outside in those sub-zero temps to keep the grape temperature (and sugar content) consistent. AND… the frozen grapes should, ideally, be hand-picked since the grapes are extremely delicate. Hand picking is preferred so as to not damage the berries. So how does the machine fit into the picture?

The simple answer is: Volume.

Geographically, the Niagara region produces some of the largest volume of ice wine in North America. Wineries, most notably, Pilliteri Estates Winery in Niagara-on -the-Lake, have to keep up with the ever increasing demand. Therefore, the increase in machine harvest is due to the vast expansion of the number of vineyards that now produce ice wine. Typically, a machine can pick one acre in less than an hour. And it is difficult, especially when it’s cold enough to freeze your nose hairs, to entice people to hand pick grapes at sub-zero temperatures, in the middle of a cold winter’s night.

Timing is everything, and there is a very narrow window of time available to pick, and process ice wine grapes. And while much of the quality control can be done in the vineyard with hand harvest, you run the risk of losing much of your yield because of the considerable amount of time it takes to harvest by hand. Machine is much more efficient to get the grapes from vineyard to press.

The technology itself has dramatically improved. According to Wine Enthusiast, the argument against machines was that the quality of the wine would suffer. In the past, machines would shake the vines so harshly that “material other than grapes (MOG)” would get into the mix.“ That material could include stems, leaves, or birds and small animals.“ To avoid this, innovative technology now allows de-stemming and sorting while on board the harvester, which then makes hand sorting and grading at the winery much easier. MOG is efficiently taken care of.

But what about all that shaking going on with the grapes? Don’t the grapes get damaged? Machine harvesters are now programmable, and can be selectively calibrated to provide a more gentle shake for grapes that need more TLC, and to pick specific grapes rather than “every single grape.”

There is a definite freshness advantage to machine harvest because the grapes are delivered more quickly to the sorting tables and presses. At the winery, ice wine grapes are still sorted and pressed outside, as in the time-honoured tradition.

With respect to this year’s harvest, Pilliteri Estates Winery’s Social Media Rep, [via direct message] stated, “We currently machine harvest all our Icewine now and this year’s yield looks good. We lost about 30% to 40% to birds because of the warm start to winter but the grapes that we pulled in look great and we are looking forward to another excellent Icewine vintage.”

Check out the video below to see the harvester in action! 👇🚜🍇 Hopefully, the sound will work. If not, the pics are pretty!

Is there any real difference in the quality of wine produced after machine harvest?

Most wine producers are finding that there is very little difference in the resulting product whether it’s harvested by human or machine. And when time is of the essence (especially with ice wine), efficiency is everything.

While newer technology has changed the traditions a bit, especially in response to drastic increases in demand, ice wine remains a true luxury item. And, ultimately, it’s in the winery that humans can never be replaced; creating, and fine-tuning the liquid gold vintages that swirl in your glass.🥂

Cheers! 🚜🍇🍷

©️Copyright, TheWineStudent, 2020

Wines of Three~So Mote It Be ~My Top Halloween Picks of 2019!

“I put a spell on you…because you’re mine. “

~ Jay Hawkins

Hey party people! It’s that special time of year when a chill’s in the air, frost is afoot, and it’s not just the pumpkin that’s getting lit! 🎃

Each year, I look for two things from my All Hallows vintages: Label art and/ or contents. While the label art is the first thing to catch my eye, what’s inside the bottle actually matters; you don’t want to be sipping swill at your gathering. Breathe easy, there’s no danger with these three wines.

**Click the video below to find out more about these great wines! 👇🧟‍♀️** yes, there is a video there!

My top picks for the season – no particular order:

Prayers of Sinners – A spooky little blend of 90% Syrah and 10% Merlot, this moody offering from Washington State boasts flavors of violet, cocoa, and dark fruit such as blackberry. It pairs well with braised beef, hellfire roasted peppers, and devilish molten chocolate cake. At a price point of around $10.99, this wine will steal your soul. It was sumptuous in my glass.

7 Moons Dark Side Red Blend – A haunting seven layer blend of Syrah, Merlot, Petit Syrah, Zinfandel, Cabernet Sauvignon, Malbec and Grenache, it screams of robust flavor and texture. Swirling aromas of rich chocolate cherry, blackberry, and vanilla dance with the cherry Coke, creamy milk chocolate flavors on the tongue. It plays well with barbecue chicken, caprese salad and many Asian foods. Be not afraid, the price point is $19.99. The only trick to get this treat is to open the bottle.

Sin Zin – This wicked wine is straight up, 100% Zinfandel from Alexander Valley Vineyards in Sonoma. Known for their other worldly Zins, this wine is aged in the cask for fourteen months in American Oak which gives aromas of spice and earthy notes and conjures flavors of black cherry, plum, black pepper and chocolate. It pairs well with spicy braised beef, lamb or venison, tomatoes, eggplant, mushrooms and olives. The price point of $17.99 – $19.99 makes it a potion to die for.

Wherever you plan to haunt this year, make sure to sink your teeth into a great wine or two.

Have a safe and happy Halloween! 👻🍷🎃

Cheers!

©️Copyright The Wine Student, 2019

Malbec Monday – Tikal Patriota!

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It’s been quite a while since I’ve been able to enjoy a Malbec Monday with you! Life can move pretty fast and before you know it, it’s been months since you’ve gotten together.

To get back in the swing, I chose a random pick; I hadn’t done any research before going to the wine store. What intrigued me abut this wine was the blend: 60% Malbec, 40% Bonarda.

Bonarda ~ Until recently, this was one of the most widely planted grapes in Argentina; Malbec has now eclipsed Bonarda. A high yield grape, Bonarda is usually cultivated on flatter, warmer regions, and is usually picked at the end of harvest to ensure that it fully ripens. Mainly used to produce large quantity, easy drinking table wines, Bonarda is light bodied, lo tannin, fruity wine. and perfect to blend with Malbec to give a little more depth of flavor. Bonarda, on its own, is ready to drink early on. It’s also a versatile little chameleon; it can easily be made into white wine, sparkling, rose, or traditional red.

Flavor profile: Ranges from, plum, cherry jammy to fig, raisin ~ higher altitude plantings yield herbal and rose flavors. Oak aging brings out chocolate and delicate leather aromas.

Plays well with: chicken, beef, cedar plank salmon steaks, and anything sweet and sour. 

Malbec ~ We’ve gone over this before but it never hurts to have a review. Cooler condition Malbec grapes are more hardy, with dense skins and produce lusty wines that have higher acidity and tannins. These wines can be cellared for a while as compared to their lower- altitude relatives who have thinner skins, lighter bodied, and are best consumed young. Many are aged on concrete and then oak to intensify flavors.

Flavor profile: Cherry, plum, raspberry and currant. Generous oak gives a vanilla, smoke and slightly spicy vibe.

Plays well with: dark meat poultry, roast pork, lean cuts of meat (sirloin, filet), buffalo burgers.

This Tikal Patriota did not disappoint. It had flavors of bright cherry, creamy vanilla and a hint of spice. Beautiful rich scents of currant and smoke on the nose, with medium to high acidity.

So cheers to being Patriota-ic on this Malbec Monday! And enjoy thoroughly!

Next post: My spooky annual Halloween wine round up. Stay tuned!

Cheers!

What I Did This Summer

Sometimes we save for a special occasion. We’d saved up for a while, and in June, we were able to travel to France , and tour the beautiful village of Saint-Emilion, nestled in wine country, 35 km from Bordeaux. The primary grape varieties grown in this region are Cabernet Franc, and … Merlot. Uh oh. Being a Pinot Noir fan (and the movie ‘Sideways’ didn’t help) HubbyDoug had sworn that he’d never drink any *#@$ Merlot. But he did. And he liked it. More on that in a bit.

But first, some fun facts about Saint-Emilion.

  • Named after the reclusive Benedictine monk who relocated there in the 8th Century and lived in a cave.
  • Known for performing miracles, Emilion amassed many followers and made the town a great religious center
  • Home to one of the great subterranean monolithic churches in the world, Saint-Emilion Monolithic Church was carved into a rocky hillside to honour that along with 200 kms of underground galleries
  • Built on limestone, Saint-Emilion still has edicts in place that only small trucks can enter/ exit due to the vast number of underground tunnels.
  • Romans planted vineyards in what became Saint-Emilion as early as the 2nd century
  • One of the main red wine areas of Bordeaux
  • Wine profile: Varietals: Merlot, Cab Franc, some Cab Sauv
  • Soil: limestone, sand, clay

Click the video below to join me in Saint-Emilion!

 

With a population just over of 2,000, Saint-Emilion seems almost preserved in time. It’s weird to see cars (and if you do, they’re extremely small). But a more quaint town you be hard pressed to find. It’s such a beautiful place. Navigating some of the streets, however, you’d better have goat-like stability, especially in the rain. And to sample wine and other treats, you needed to plan your route. To get to the town center, you had to walk down a cobblestone avenue that had a railing running the entire length. While it was helpful, you really needed a human chain to get everyone there safely. Running shoes were not helpful ~ you needed mountain climbers’ spikes, and good hip flexibility. You wanna wear dressy heels on this wine tour? Leave them on the bus, this isn’t that kind of party.

Visiting the monolithic church is a little like your own private DaVinci Code. You can only get inside by booking through the tourism office. If you just show up, you won’t get in. Only designated tour guides have a key. Once you enter the church and catacombs with your guide, the heavy wooden door is locked behind you. No one enters. No one leaves. That was a feature that made some of our tour mates a little antsy. But it was such a cool place, and the tour was really interesting that the time went by very quickly.

My friend Shelly and I soon went on to explore the rest of the town. HubbyDoug explored some wine. He chose two: 2016 Chateau Martet Reserve de Famille (the Merlot!) and a 2016 Les Hautes de la Gaffelière. Knowing that we would probably never be back (although I can always hope maybe one day…) we bought a couple of bottles to ship home.

The next stop on our journey was Chateau Franc Mayne. Located only about a kilometer from the little village, it’s guarded by a beautiful stone cross that overlooks seven hectares of lush vines. It is a Grande Cru Classe (exceptional) winery and they take great pride in working to be sustainable and environmentally conscious.

After visiting the vats ( concrete, steel and oak) and vineyard, we made our way to the underground galleries where most of the barrels were kept. Much like the underground networks under Saint-Emilion, these galleries seemed to stretch on to infinity.

It was wonderful to save for a summer adventure away from home. I feel so grateful to have had an opportunity to explore a new wine region, and to experience such a beautiful place with so much history.

Sante! 💋🍷

©️Copyright. TheWineStudent, 2019

Rose All Day… Or Is It??

I wanted to get this shot before the next summer storm cell rolled in. And when I opened this wine, I thought it was another lovely rosè to enjoy. But it isn’t. It’s a Pinot Noir Blanc. What’s the difference?

Some rosès are a blend of red and white wines. Some are made from fermented juice of red grapes with a small amount of skin contact. This Pinot Noir Blanc is produced from lightly pressed Pinot Noir juice from the whole cluster, with just a scant time in the French barrels before, and after fermentation.

Refreshing and flavorful, this Belle Glos Pinot Noir Blanc was wonderful treat to enjoy with my Swedish meatballs and incoming storm.

Cheers!

©️ Copyright. TheWineStudent, 2019.

International Sauvignon Blanc Day Game Changer: Whitehaven Sauvignon Blanc

He told me it would change my life. And that sounded good. To celebrate International Sauvignon Blanc Day I was looking for something crisp, expressive and a little different from the Sauvs I’d enjoyed in the past.

When I first walked into Royal Park Fine Wines in Strongsville, Sommelier George Zaboura listened carefully to the basic flavor profile I was looking for, then immediately took me over to the 2018 Whitehaven from Marlborough, NZ. “It will change your life.”, he said. And hey, if my life can be changed for under $20, I’m in!

The general profile of Sauvignon Blanc is dominated by a fruity, fresh quality with aromas of green fruit, and vegetables like green bell pepper and asparagus. The classic New Zealand Sauv style is dry, high acid, no oak, and zesty flavors of passion fruit, gooseberry, green pepper, and black currant leaf. The herbaceous qualities can be a deal breaker for some who prefer their white wines to be a festival of fruit. Yet the green features can make these wines that much more interesting to drink, and to pair with food.

This wine was incredible! Zesty essences of grapefruit and passion fruit wafted up from the first pour into the glass. Its high acidity was crisp and refreshing and made it bouncy on the tongue. Flavors of tangy white peach, black currant, and the gentle kick of green pepper made this delightful. It was a great expression of the style.

Most Sauvs are best enjoyed young, although this can be cellared for three to five years to bring out more of the asparagus quality of gently aged Sauvs.

Suggested pairings:

  • Summer salads
  • Chicken
  • Lobster
  • White fish

At a price point of $17.99, this Sauvignon Blanc did change my life in a big way. This is now my go-to white wine for the Summer of ’19.

George was right!

Cheers!

©️Copyright TheWineStudent, 2019

Get Lit This Holiday: Wine Nog, and Boozy Glogg

Bells will be ringing, snowflakes will swirl; the holidays are fun, until you hurl.

Such sweet poetry… yep, I’m full of it. Poetry, that is…

Remember my old rule, when I write a bad pun or rhyme – take a sip. So take a sip. Maybe two.

Each holiday, I’ve written about various wines with which to toast the season. This year, I wanted to mix it up a little by making my own wine concoctions. I did not invent these recipes, but I wanted to try them because I’m feeling creative. And using a cork screw in artful ways just didn’t satisfy my creative thirst.

But first, a little winter’s tale of nog for you – gather round.

It was a cold Christmas eve, the snow crisp and deep, and even. With everyone at home with their treasures, and few creatures stirring, HubbyDoug realized that he’d forgotten to buy his traditional carton of nog! What now?? Donning his best Maple Leafs toque (beanie), and jacket he dashed out to find the frost was indeed cruel; no open stores. Bah! When what to his wondering eyes should appear, a lone open gas station, oh dear, oh dear! And, yes kids, it had one remaining carton of the nog he craved; as if it was there just for him.

Now, what could possibly go wrong by drinking gas station egg nog, you ask? Well, my friends, it wasn’t just the frost that was cruel that night…

Lesson learned: Always. Check. Expiry. Dates. Even at Christmas.

My nog will be different. It will be delightful! It will be tasty! It will be fresh! It will have wine! And it will be served within a day of making it!

Two of the most consumed traditional favorites are Egg Nog, and Glögg. Egg nog is, well, egg nog; delicate eggy goodness with nutmeg and cinnamon. And Glögg? You’ll see in a bit.

Use Your Noggin’

While my nog has white wine, the only stipulation is that it be a dry white. So many possibilities, but also the chance of a swing and a miss; too dry or savoury and it upsets the delicate balance. Too sweet and you may need to go to the ER. What to do??

I looked at the general flavor profiles of a couple of white varietals and narrowed the field down from there. While I love Sauv Blanc, the herbaceous profile suggests it might be too pungent: flavors of green fruit and vegetables such as gooseberry, green bell pepper, grass, and sometimes nettle. Using wines with great complexity of flavors is, honestly, a waste since the star attraction is really the nog, not the wine. So go for an inexpensive wine that has a higher acidity (to cut some of the nog’s creamy heaviness). An affordable Pinot Gris might be a good bet since its style can range from dry, off- dry, medium to sweet, and flavors include spicy tropical fruits, hints of honey and nuttiness, depending on the region.

I chose a 2016 Chateau St. Michelle, from Columbia Valley, Washington, with flavors of pear, melon and a whisper of spice.

Christmas Egg Nog:

Serves 10

2 egg whites

1/2 bottle white wine

1/4 cup fresh lemon juice 1/2 tablespoon lemon zest 1/2 cup honey

3 cups milk

1/2 quart half and half nutmeg

Place egg whites in a clean bowl and beat with hand mixer until stiff. Set aside.

In a large saucepan, combine white wine, lemon juice, lemon zest, and honey over medium heat. Stir until mixture is warm, then slowly add the milk and half and half while continuing to stir.

Stir over medium heat until mixture is frothy. Remove from heat. Fold in beaten egg whites, then pour mixture into individual glasses or mugs.

Sprinkle with nutmeg.

Serve immediately.

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Glögg

Glögg, on the other hand, has been described as the Long Island Ice Tea of mulled wine. There is a lot of booze in this, and really packs a punch, so better make sure you have Uber lined up if you’re drinking this during the annual open house crawl. Just reading the ingredient list will show you just how much booze is in this. It’s crazy.

Keep in mind, this serves 4.

1 750 bottle dry red wine

1 cup white rum

1 cup bourbon (getting tipsy)

1/2 cup brandy (hello I’m now drunk)

3/4 cup sugar

3/4 cup dark raisins

1/4 cup raw almonds (no skins)

1 entire orange peel

1 cinnamon stick 1/4 teaspoon whole cloves 5 cardamom pods

1 breathalyzer

In large saucepan over medium-low heat, combine all of the ingredients. ( Do not use an aluminum or copper pot because the metal can give the Glogg a metallic taste.)

Allow it to warm until small bubbles form along the edges of the pot. Make sure the mixture doesn’t boil as this decreases the alcohol content. And we don’t want that!

Carefully strain the raisins and almonds out of the liquid.

Now, nestle yourself in a chair or sofa because you may be there a while and … enjoy!

Whether you have a fully stocked wine cellar ready to go, or are trying a different take with wine based holiday drink, have yourself a merry little Christmas, let your heart be light.

Be safe, be kind, and be good for goodness sake. Apparently, he sees you when you’re sleeping.

Cheers!

Copyright ©️TheWineStudent, 2018

Something Wicked…

Drink up, witches! It’s haunting time again. This year, I found three wines that will scare up some yummy vibes in your goblet.

Each year when I look for wines to celebrate the season, I’m drawn to those with interesting labels. On my hunt, I found there was one with a distinct tv show tie-in (eg The Walking Dead Red Blend ~ I can only imagine what’s in it…).

Many wineries put together red blends just for the holiday, which is an excellent way to conjure new fans. This year, I was possessed by wines that have singular qualities that consistently haunt my mind like a spirit.

Ok, one was a blend. 👻

Here they are, in no particularly earthly order:

• Darkness Falls Red Blend

• Spellbound 2016 Petite Syrah

• Seven Deadly Zins 2014 Old Vine Zinfandel

Click the video below to see more about the tasting profiles, pairing options, and price points of my Halloween wine picks for 2018!

 

These are all enjoyable offerings that will look bewitching in your Halloween display, won’t behead your budget, and will pair well with any spooky party fare.

I hope you all have a ghoulishly safe and happy Halloween! 🎃

Cheers!

Copyright©️TheWineStudent, 2018

Treats Before Tricks!

Chocolate. Red wine. Chocolate. A perfect pairing especially at Halloween. 🎃

I been gifted a bottle of Chocolate Shop wine a while ago but I was a little skeptical. I’ve tasted chocolate flavored wine that was basically a bottle of Bailey’s Irish. Not that there’s anything wrong with that but when you want a glass of red…

This wine was very different, especially when you first open it; an immediate chocolate vibe was instantly on the nose. Ok, it passed the first test- it smelled amazing- but I was still not convinced.

Right off the bat it was very sweet, a lot more than I normally like. But as I sipped further rounder, full-bodied notes of dark cherry, stewed blackberry emerged, melding with the chocolate vibe. I experimented with it by leaving the wine to aerate for about an hour, and found the flavor evolved into a rich, pleasing dark chocolate covered cherry.

This was a very different wine for me: My preferences are for earthier, beefy red wines that have a slight whisper of chocolate, as part of their fermentation but aren’t necessarily chocolate fortified. A fortified wine has an extra element added (in this case chocolate essence) that adds sweetness or additional alcohol. This wine was a cool, decadent combination treat.

It helps to keep an open mind – and to let it breathe for a while! My only caveat is to not pair this wine with anything too sweet. Most experts agree that sweet wines paired with sweet treats can be overwhelming ~ I ate a handmade sea salt caramel with this wine, and the sugar level was way over top! Stick to some mild, slightly savory cheeses.

Finally, the best way to enjoy any wine during Halloween is with a good scary movie. I paired this wine with ‘The Lost Boys‘, a neo-classic 80’s vampire movie. 🧛‍♂️🦇

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Next post: My Halloween picks for 2018! 👻🎃

Cheers!

©TheWineStudent, 2018

Wine Wednesday: Maysara Jamsheed Pinot Noir 🍷😊

One of the best things about summer is getting together with friends for an amazing dinner and trying a new Pinot Noir! Featured for the evening: 2014 Maysara Jamsheed.

Cultivated in the Momtazi Vineyard located in the foothills of Oregon’s Coastal Range, these grapes have been given much TLC that is necessary produce top quality pinot. The temperatures in this particular region separates them from impact from the valley. Here, there are warmer days, cooler nights and lower precipitation during their harvest. Because pinot is a delicate grape to cultivate, this gentler microclimate is best especially in the days leading up to harvest.

Tea Time

Maysara’s philosophy is that “90% of winemaking takes place in the vineyard.” They believe in truly biodynamic cultivation – a ‘nature to nature’ credo. They shun the chemical approach  by the use of compost tea, made through the propagation of an assortment of medicinal flowers and herbs that are brewed into a steeped tea. Steeping extracts the most beneficial elements which are then worked back into the vineyard soil. This boosts optimum health for the soil, vines, and then the grapes.

What a Pair

Our wine was paired with an incredible dinner of fragrant lamb tangine, grilled root vegetables, and roasted cauliflower with yogurt mint sauce. The delicate balance of sweet and spice played beautifully with the spritely cherry, luscious blackberry, and light cracked pepper vibe of the wine. Since this was a ’14 vintage, it had just the right amount of aging to truly release its tender nuances. This pairing was outstanding.

I would like to eat this picture.

My thanks again to our friends, Judy and Greg, for a wonderful evening of fun, incredible food, and an amazing wine that is one of my new favorites of the summer.

Cheers! 🍷