Spring "officially" began on March 20th, and although the winter season has dragged on into May, we've also seen a few short bursts of Spring-like weather. This has given my husband and I the chance to light up the barbecue and pair our grilled meats with some of the 2011 Merlots and Merlot blends from British Columbia.
The 2011 growing season is said to be one of the coolest on record in the Okanagan. Cool and wet conditions kicked off Spring and continued into the early summer. A late August heat wave allowed more hang time for the grapes to achieve physiological ripeness, and the time frame for harvest lasted a few weeks. According to the BC Wine Institute, Okanagan Merlots typically show a flavour profile that includes raspberries, plums, black cherries, licorice, oranges, coffee, toffee, chocolate, even fruit cake! They are also known to be medium to full-bodied, with moderate to assertive intensity. Here are a few of the standout wines we tasted:
Intrigue Wines is a relatively new winery in the Okanagan, but they are making their name known through their 2011 Merlot, which is consistently sold out on their website. Mellow and smooth, with soft tannins well integrated into the palate of ripe cherries, plum and smoke. Light in body and easy to drink, it will pair well with pizza, grilled chicken and ribs. The wine was also an excellent counterbalance to a Cuban cigar after dinner due to it's smoky finish, according to my husband!
Tinhorn Creek released a Merlot that is also fruit-forward with notes of ripe strawberries, raspberries and cherries. Bright and juicy, with refreshing acidity and a long, vibrant finish. This wine was great on it's own while watching the sun set on the deck, but would also play nicely with grilled chicken salads.
Nk'Mip's 2011 Winemaker's Series Merlot starts with a pronounced nose of plums and cloves, leading
into a polished palate of raspberries, cherries and more spice.
Well structured and rich with a sultry, smoky finish. This wine is an
excellent accompaniment to steak and prime rib. Perhaps the best
Canadian Merlot I have ever tasted, and has me back on the proverbial Merlot bandwagon!
Merlot has always been a great sidekick to Cabernet Sauvignon, softening it's bold tannins and adding fruitiness to the palate. This is no exception for Cab-Merlot blends in the Okanagan, and the two varietals continue to compliment eachother - both in bottle and with food.
Sumac Ridge's 2011 Cabernet Merlot has the approachable charm of a Merlot combined with the body
and structure of a cool climate Cabernet Sauvignon. Notes of plum,
blackberry and green bell pepper linger on the palate through the long, smooth finish. Excellent on it's
own or paired with grilled pork and vegetable kebabs. A fun wine to
share with good company over animated conversation.
The Mission Hill Five Vineyards 2011 Cabernet Merlot contains notes of fresh strawberries, blackcurrant
leaves and green beans, intertwined with mouthwatering acidity and
grippy tannins. This lively, intense wine would be great with everything from grilled bison burgers to venison. Excellent value
for money at a price of $20 CDN.
It was interesting to note that most of the Merlot wines we tasted had a smokiness on the palate, which added a beautiful complexity to the wines. They were also very expressive of the varietal, showing the traditional notes of plum and fresh berries. Despite the early season growing challenges, the wines were well structured and married nicely with all the grilled meats we paired with them. If you love Merlot, why not include a bottle, or 2, or 3 from the Okanagan? It will be sure to impress both you and your guests alike.
Cheers!
Thursday, May 8, 2014
Sunday, March 16, 2014
How to Add Some Green to your Glass for St. Patrick's Day
St. Patrick's Day is celebrated on March 17 to commemorate the patron saint of Ireland, and the country's culture and customs. Because it is also known as a Christian feast day, food and drink tend to be at the forefront of the celebration; especially drink. St. Patrick's Day falls under the season of Lent, which means no meat on Fridays, sacrificing a luxury in the name of the Lord, and in some cases, no drinking. However, these restrictions are lifted on March 17, allowing everyone to participate, which may encourage some views that this day represents heavy drinking. Traditionally, pubs fill up quickly and green beer flows like the water cascading down Niagara Falls. Other traditional drinks include Irish Whiskey (i.e. Bushmills), Irish Cream Liqueur (mmm, Bailey's!), and for those who don't want food colouring in their beer, Ireland's trademark Guinness does the trick.
But what about us wine drinkers? Is there a way we can celebrate with wine? Yes! Here are some ways us wine lovers can add some green to our glass, without the food colouring:
1. Drink "Green Wine"
Vinho Verde is a Portuguese semi-sparkling white wine that translates into English as "green wine". This translation is meant to describe the wine as young, and not in reference to the colour. Vinho Verde wines are full of citrus flavour, with mouth-watering acidity and low alcohol. They can also show notes of tropical fruit, lighter stone fruits like apples, and in some cases a bit of a barnyard aroma. Vinho Verde wines are great values and many are found in Canada under $20. They also pair well with fish and chips!
Vinhos I recommend: Twin Vines, Gazela, any Vinho Verde made exclusively with the grape Alvarinho.
2. Wines that Think Green
Many wineries throughout the world highly value sustainability in the vineyards. Organic and biodynamic wineries are on the rise as environmental concerns become mainstream. No chemical treatments are used in organic viticulture, and all wines have to be registered with a certification body in order to be classified as organic. Biodynamic wineries base their vineyard management on planet and star cycles, and winegrowers use holistic concoctions to mitigate pests & diseases. Organic wines range in prices from inexpensive to premium, but there are many good quality wines on the market that do their part for Mother Nature without costing you a lot of greenbacks!
I recommend: Villa Teresa DOC Prosecco-why not add a little bubbly to the celebration?
3. Wines that Taste Green
This is where the red wine drinkers come in. There are many varietals in the wine world that pack a vegetal punch with hints of asparagus, peas, and grass to name a few. Some of the most common varietals include:
-Cabernet Franc
-Sauvignon Blanc
-Cabernet Sauvignon
-Pinot Noir
-Gruner Veltliner
Cabernet Franc and Sauvignon would both pair well with Irish stew, and Gruner Veltliner marries well with potatoes. Bonus points for finding bottles that have Irish names, places or language on the label!
You don't have to be a beer drinker or a whiskey lover to participate in St. Patrick's Day. The day is for celebrating Ireland's customs, culture and St. Patrick's contribution to Christianity. Everyone is welcome to celebrate no matter what they drink as the day is meant to be fun and friendly. And as an Irish toast once said:
"May friendship, like wine, improve as time advances.
And may we always have old wine, old friends, and young cares."
Happy St. Patrick's Day!
But what about us wine drinkers? Is there a way we can celebrate with wine? Yes! Here are some ways us wine lovers can add some green to our glass, without the food colouring:
1. Drink "Green Wine"
Vinho Verde is a Portuguese semi-sparkling white wine that translates into English as "green wine". This translation is meant to describe the wine as young, and not in reference to the colour. Vinho Verde wines are full of citrus flavour, with mouth-watering acidity and low alcohol. They can also show notes of tropical fruit, lighter stone fruits like apples, and in some cases a bit of a barnyard aroma. Vinho Verde wines are great values and many are found in Canada under $20. They also pair well with fish and chips!
Vinhos I recommend: Twin Vines, Gazela, any Vinho Verde made exclusively with the grape Alvarinho.
2. Wines that Think Green
Many wineries throughout the world highly value sustainability in the vineyards. Organic and biodynamic wineries are on the rise as environmental concerns become mainstream. No chemical treatments are used in organic viticulture, and all wines have to be registered with a certification body in order to be classified as organic. Biodynamic wineries base their vineyard management on planet and star cycles, and winegrowers use holistic concoctions to mitigate pests & diseases. Organic wines range in prices from inexpensive to premium, but there are many good quality wines on the market that do their part for Mother Nature without costing you a lot of greenbacks!
I recommend: Villa Teresa DOC Prosecco-why not add a little bubbly to the celebration?
3. Wines that Taste Green
This is where the red wine drinkers come in. There are many varietals in the wine world that pack a vegetal punch with hints of asparagus, peas, and grass to name a few. Some of the most common varietals include:
-Cabernet Franc
-Sauvignon Blanc
-Cabernet Sauvignon
-Pinot Noir
-Gruner Veltliner
Cabernet Franc and Sauvignon would both pair well with Irish stew, and Gruner Veltliner marries well with potatoes. Bonus points for finding bottles that have Irish names, places or language on the label!
You don't have to be a beer drinker or a whiskey lover to participate in St. Patrick's Day. The day is for celebrating Ireland's customs, culture and St. Patrick's contribution to Christianity. Everyone is welcome to celebrate no matter what they drink as the day is meant to be fun and friendly. And as an Irish toast once said:
"May friendship, like wine, improve as time advances.
And may we always have old wine, old friends, and young cares."
Happy St. Patrick's Day!
Wednesday, January 15, 2014
Petite Sirah: A Star of California's Vineyards
You've heard the trademark Hollywood rags to riches stories about the girl next door leaving home and moving to California to try their hand at acting, getting their first major role in a movie after some bit parts and becoming a blockbuster star. A similar story can be found in the wine world. Petite Sirah has made a name for itself in Napa, Sonoma, San Luis Obispo and San Joaquin Valley; currently starring in it's own bottles, which is a big change from the tiny roles it used to play in blends. Here is the rags to riches story of Petite Sirah, one of California's boldest grapes with an almost cult-like following.
Originally named Durif, the grape was born by experimentally crossing Peloursin in an eastern French lab around 1868. For a long while, Durif had no idea who it's father was, but many years later found out it was likely Syrah. The grape did quite well in France in it's early years, proving to be strong enough to resist the the downy mildew epidemic running rampant through the vineyards at that time. However, Durif did not do well in frost and was also sensitive to the scorching summer sun. The grape needed a change of terroir to really flourish and show it's true potential.
In a typical Hollywood story the star is "discovered" by an influential person who can see their "star power". For Amy Adams it was Stacy O'Neil. For Durif it was Charles McIver of California's Linda Vista Winery, who imported the grape as Petite Sirah, possibly misspelled from Petite Syrah. Fortunately the name caught on, and Petite Sirah adapted well to the more temperate climate. It didn't take long for other wineries to notice the grape, and by the turn of the century Petite Sirah was one of the most widely planted varietals in the state. However, the grape was so powerful and tannic only small amounts were used in blends to add structure and colour. This would continue for decades until 1961, when Concannon vineyards made the first bottle of 100% Petite Sirah. This turned out to be the grape's "big break" as other wineries followed suit, and Petite Sirah gained many devoted fans thanks to this trend. Although other varietals have found their way into the limelight from the 1970s to today, many wineries continue to produce bottles made exclusively of Petite Sirah, and websites like psiloveyou.org/ advocate the awareness and support of these wines. Petite Sirah has found a true home in California, and plantings have also been recorded in Mexico, Brazil, Australia and South Africa. Cellar owners would love P.S. as the wines tend to age very well, upwards of 10 years. Patience is rewarded when aging this varietal.
Stag's Leap Winery's 2010 Petite Sirah shows the powerful tannins, inky dark colouring and juicy palate that are trademark to the varietal. Full-bodied and complex, the bouquet contains notes of black fruit, tobacco and cedar. This wine was best after decanting for 4 hours. Pairs well with grilled lamb or roast beef, and will age beautifully in the next 7-10 years.
Stargroves 2008 Petite Sirah is approachable now, with an elegance and refined structure consistent with the Best Actress nominees on Oscar night. Supple tannins are harmoniously balanced with refreshing acidity. Notes of cherries, tobacco and rubber linger on the palate through to the long and lively finish. Surprisingly drinkable on it's own, and also pairs well with red meats and hard cheeses. Decant for 1-2 hours.
Petite Sirah has come a long way from it's humble beginnings in Eastern France to thriving in the California limelight. If you enjoy dark, bold, tannic reds, this varietal will not disappoint! So treat yourself like the star you are and try a bottle today!
In a typical Hollywood story the star is "discovered" by an influential person who can see their "star power". For Amy Adams it was Stacy O'Neil. For Durif it was Charles McIver of California's Linda Vista Winery, who imported the grape as Petite Sirah, possibly misspelled from Petite Syrah. Fortunately the name caught on, and Petite Sirah adapted well to the more temperate climate. It didn't take long for other wineries to notice the grape, and by the turn of the century Petite Sirah was one of the most widely planted varietals in the state. However, the grape was so powerful and tannic only small amounts were used in blends to add structure and colour. This would continue for decades until 1961, when Concannon vineyards made the first bottle of 100% Petite Sirah. This turned out to be the grape's "big break" as other wineries followed suit, and Petite Sirah gained many devoted fans thanks to this trend. Although other varietals have found their way into the limelight from the 1970s to today, many wineries continue to produce bottles made exclusively of Petite Sirah, and websites like psiloveyou.org/ advocate the awareness and support of these wines. Petite Sirah has found a true home in California, and plantings have also been recorded in Mexico, Brazil, Australia and South Africa. Cellar owners would love P.S. as the wines tend to age very well, upwards of 10 years. Patience is rewarded when aging this varietal.
Stag's Leap Winery's 2010 Petite Sirah shows the powerful tannins, inky dark colouring and juicy palate that are trademark to the varietal. Full-bodied and complex, the bouquet contains notes of black fruit, tobacco and cedar. This wine was best after decanting for 4 hours. Pairs well with grilled lamb or roast beef, and will age beautifully in the next 7-10 years.
Stargroves 2008 Petite Sirah is approachable now, with an elegance and refined structure consistent with the Best Actress nominees on Oscar night. Supple tannins are harmoniously balanced with refreshing acidity. Notes of cherries, tobacco and rubber linger on the palate through to the long and lively finish. Surprisingly drinkable on it's own, and also pairs well with red meats and hard cheeses. Decant for 1-2 hours.
Petite Sirah has come a long way from it's humble beginnings in Eastern France to thriving in the California limelight. If you enjoy dark, bold, tannic reds, this varietal will not disappoint! So treat yourself like the star you are and try a bottle today!
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