North Macedonia Wine Regions

November 14, 2026 / A Layman's Wine Musings / Leave a comment

North Macedonia is a landlocked country of the south-central Balkans. It is bordered to the north by Kosovo and Serbia, to the east by Bulgaria, to the south by Greece, and to the west by Albania.

Macedonia produced wine when it was part of Yugoslavia. In the 1980s, it accounted for around two-thirds of the Yugoslav wine production. After the dissolution of Yugoslavia, the wine production of the new country decreased from 1.8 million hectoliters in the mid-1990s to 447,000 hectoliters in 2002.

North Macedonia has three wine regions. The most dominant region is Povardarie, which is in the valley of the river Vardar, near the towns of Negotino and Kavadarci. It is the most important region both in terms of quantity and wine quality. It incorporates about 87% of the country’s vineyard area.

The Eastern Region, Pchinja-Osogovo, is an area shaped by continental climatic influences and has its own geographical characteristics. It is situated on the border with Bulgaria.

The region with higher-altitude vineyards and mountain influences is the Western Region, Pelagonia-Polog. It is located around Lake Ohrid, to the west on the border with Albania.

Grape production consumes about 22,400 hectares (55,000 acres) of vineyards. Eighty percent of the wine produced is red wine.

Long, sunny summers, separate elevations, diverse soils and temperature variations all influence how grapes develop and ultimately shape the character of the wine produced in each region. The same grape variety can produce very different wines depending on the soil, climate and location where it grows. This unique combination of natural conditions that gives a wine its sense of place is referred to as the terroir.

The grape varieties in North Macedonia include a large proportion of indigenous varieties, as well as those common to Central Europe and the Balkans. They also produce some international varieties.

Red varieties include Vranec, which is the most common variety, Kratosija, Cabernet Sauvignon and Merlot. Stanušina Crna is a grape of local origin capable of producing very high quality wines. It is very popular within North Macedonia but little known beyond the borders.

White varieties include Smederevka, Welschriesling (usually referred to as Laški Rizling), Chardonnay, Sauvignon blanc and Žilavka.

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Merlot

November 7, 2026 / A Layman's Wine Musings / Leave a comment

Merlot never seems to receive the same accolades as Cabernet Sauvignon or Pinot Noir, but it produces wines with the same level of complexity and longevity. Merlot is great on its own or being combined in a blend to produce some extraordinary wines. Merlot produces a balanced, medium-bodied wine with low acidity and relatively high alcohol levels. Cooler climate varieties will contain marginally higher tannins than those produced in warmer climates, where warmer climate Merlot is full of fruitiness.

Merlot has often received a bad rap, often thought to only be cheap-and-cheerful, that was to be drunk upon arriving home from the wine shop. However, Merlot is one of the key components in the classic blends of Bordeaux. There, on the Right Bank, it is crafted into wines that are among the greatest in the world.

Merlot originated in Bordeaux but is now grown in both New World and Old World regions. Although French Merlot is still the mainstay region, there are excellent varieties produced in Italy’s Tuscany region, Australia’s McLaren Vale and Barossa Valley, Argentina and Chile.

Merlot can vary in taste depending on the region it comes from. However, it’s common to find Merlot full of the fruity flavours of blackberries, plum and lighter red fruits. Notes of fruit cake and chocolate are often found. As Merlot ages, it often displays hints of tobacco, leather and dried mint. Its tannins will become velvetier, especially in wines that are meant to age for a longer period of time. Vanilla and spicy notes also become evident as the wine matures.

Food pairings with Merlot include lamb, duck, hamburgers or a roast of beef. If the wine has been chilled, it is recommended to let it sit at room temperature for 20 minutes before serving.

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Sauvignon Blanc

October 31, 2026 / A Layman's Wine Musings / Leave a comment

Sauvignon Blanc is one of the oldest known white wines. Drinkers find it both refreshing and very aromatic. Sauvignon Blanc is a pale to medium yellow, medium bodied, dry, acidic wine. Being medium dry it appeals to fans of both dry and sweet wines.

Sauvignon Blanc originated in France’s Bordeaux and Loire regions. Today it can be found in not only France but in many New World wine regions, including New Zealand, Australia, South Africa, Chile, Romania, Spain, Argentina, Hungary, Austria, Canada and the U.S.

It is a wine to be drank, not cellared for a long period of time, as it does not contain any tannins.

Sauvignon Blanc grown in cool climates, such as France, New Zealand, Chile, Canada or the U.S. will taste of citrus, gooseberry and bell pepper. Wines from warmer climates, such as Australia, will contain more tropical flavours like passion fruit and mango.

When it comes to food combinations, Sauvignon Blanc will pair well with poultry, pork, halibut, crab, lobster, haddock, bass, cod, salmon, calamari or smoked salmon. Salads include cucumber dill salad or Greek pasta salad. It will also compliment vegetables, including fried zucchini, asparagus, green peas, arugula, tomato, artichoke, zucchini, bell pepper, eggplant, leek and green beans. Lemon or lime will also be flattered by Sauvignon Blanc.

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What Wine and a Wine Cellar Is to Me

October 24, 2026 / A Layman's Wine Musings / Leave a comment

I have been asked by many people over the years how or why I have become a wine enthusiast. I was raised in a home where wine was sometimes drunk on special occasions or holidays, but it was never highlighted in any special way.

My interest in wine was not peaked until I had the opportunity of attending a presentation at a work conference twenty some years ago hosted by a Niagara-based wine steward. The information he presented, combined with his enthusiasm and passion for wine, I found contagious. Since the I have been hooked.

To me, wine making is a craft that not just anybody can master. It is a combination of both science and art. Those winemakers with the artistic flair, imagination and courage to push the limits of their capabilities, become extraordinary in their field.

My wine cellar means many things to me. It is a travelog containing highlights from my adventures to various wine regions at home and abroad. I have had creations from Austria, France, Croatia, Germany, Hungary, Italy, Switzerland and of course, the wine regions of Canada from Nova Scotia to British Columbia. Whenever I pop a cork or twist a cap my travel memories come flooding back. I am reminded of the landscapes, the people and their culture and of course the cuisine.

Ten, fifteen, twenty or more years in a properly stored cellar, safeguarded from heat, light and odors, can turn the right bottle of wine into something wonderful, revealing its layers and complexity. On top of this, the wine becomes a shared experience that has developed over time.

For me, wine is often also associated with special events and occasions. I always make a point of selecting a certain wine that I feel is well matched to the occasion, whether it’s a family member or close friend’s birthday or anniversary or something else that is significant in someone’s life.

I admit that not every bottle in my cellar is destined to greatness. Like everyone, there are bottles that only serve to provide me with a casual drink at the end of the day or those that will be paired to turn an average meal into something a little more special.

I also get much satisfaction when I come across an average bottle of wine, that with some time and nurturing in the cellar, will transform into something special when the time comes to release it from its confines.

Wine collecting isn’t about building and stocking a cellar. The cellar only acts as a vehicle to allow something natural to progress over time and then be shared with the people you most care about.

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Tempranillo

October 17, 2026 / A Layman's Wine Musings / Leave a comment

Tempranillo grapes are the fourth most planted grape in the world. It is also the most cultivated red grape in Spain, its country of origin, where it is often used as the base for the Rioja blends of wines. Tempranillo is also grown in Portugal, where it’s called Tinta Roriz. There it is used to make Port. Tempranillo is also cultivated in Argentina, Chile, the southern parts of Australia, southern France, the United States and Mexico.

Tempranillo produces medium to full-bodied wines that are ruby in colour, which become more garnet as the wine ages. It contains a medium to high level of tannins and a medium to high level of acidity, along with an alcohol level by volume of 13.5% to 15%. If you are a wine collector or like to cellar wines, it’s worth noting that a well-made Tempranillo can be aged for up to twenty years.

Tempranillo is characterized by notes of strawberry, raspberry, cherry and dried fig. As it ages it will develop hints of leather and tobacco. The finish is generally long and smooth.

Top-level Tempranillo wines are usually aged in French or American oak for a minimum of twelve months. While the body is not as rich as Cabernet Sauvignon, Tempranillo is a very complex wine containing lots of flavours right through to the finish.

Younger varieties will pair well with tomato dishes or baked pasta. Bolder aged varieties with complement steak, gourmet burgers or rack of lamb.

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The Declining Bordeaux Wine Region

October 10, 2026 / A Layman's Wine Musings / Leave a comment

Fifteen or twenty years ago the world was having a love affair with Bordeaux wine. Wine enthusiasts couldn’t seem to get enough. This resulted in prices skyrocketing and even mediocre wines were able to command top dollar.

That has now all changed. Over the past few years, Bordeaux’s wine sales have been, and continue to be in vast decline. This is resulting in Bordeaux undergoing the most extensive structural shift that it has experienced in decades. Overall wine consumption in France is declining. The market for low-priced generic red Bordeaux has weakened resulting in stockpiling of unsold wine. As a result, approximately one in three growers is experiencing significant financial pressure.

As a result, almost 30,000 hectares of vines have been destroyed since 2023. Land prices are declining as the region’s wine crisis grows. Wine sales have fallen below the symbolic threshold of three million hectolitres for the first time in modern history. In the twelve months ending at the end of March this year, sales dropped to 2.98 million hectolitres, down 12% from the previous year.

Some regions have faired better than others, with the more prestigious regions suffering the least. From 2018 to 2025 land prices fell by 23% in in Pauillac, 27% in Margaux and 26% in Saint-Émilion. Elsewhere the effects have been much worse. Land values in Lalande-de-Pomerol have almost halved, falling 46% since 2018, Fronsac declined 50%, Bordeaux Blanc fell 52% and Bordeaux Rouge dropped almost 61%. Some of the abrupt adjustments have come in appellations already under economic pressure. Médoc vineyard land has fallen 82%, and Saint-Émilion Satellites recorded a 74% decline.

In addition to this, Bordeaux producers are contending with a succession of climatic challenges. French vineyards have endured repeated heatwaves, drought, frost and hail in recent years. Temperatures in June this year rose as high as 44°C in parts of the country. Extended heat is lowering yields, affected the grape quality and increased production costs at a time when many growers are already under critical financial pressure.

The worsening crisis has resulted in discontentment among small and mid-sized vintners, which have led to protests and a call for structural changes to the rules for producing both grapes and wine. The Interprofessional Council of Bordeaux Wine (CIVB) believes that a reduction in the size of the grape harvest could lessen the overproduction problem, thus reducing stock and possibly increasing bulk wine prices. While this could possibly provide relief to producers, it does not resolve the larger issues affecting Bordeaux’s smaller producers.

While lower production levels may help stabilize the wine market and improve pricing, external pressures from international trade policies may negatively impact recovery efforts. The coming months will be critical in determining whether the adjustment to reduce Bordeaux’s wine production will strengthen the market or result in still further decline. However, producers feel it is a risk worth taking. Time will tell.

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Shades of Red Wine

October 3, 2026 / A Layman's Wine Musings / Leave a comment

The colour of red wine is affected by several factors. The most obvious one is the grape varietal or percentage of a blend contained within the wine. However, less obvious factors, such as the acidity level, are also important. Red wines with lower pH levels (more acidic) tend to have a robust red colour while those with higher pH levels (less acidic) appear to be more blue or purple.

Amber

Deep – Old Tawny Port

Copper

Pale – Tawny Port, Provence Rosé

Medium – Pinot Noir Rosé

Deep – Tibouren Rosé

Salmon

Pale – Provence Rosé

Medium – Sangiovese Rosé

Deep – Syrah Rosé

Pink

Pale – Mourvèdre Rosé

Medium -Grenache Rosé

Deep – Tavel

Ruby

Pale – Pinot Noir

Medium – Tempranillo, Grenache, Syrah and Mourvèdre (GSM) Blend

Deep – Merlot, Cabernet Sauvignon, Tannat

Purple

Pale – Beaujolais Nouveau. Valpolicella

Medium – Malbec, Syrah, Teroldego

Deep – Alicante Bouschet, Pinotage

Garnet

Pale – Nebbiolo

Medium – Aged Reds

Deep – Aged Amarone, Barolo

Tawny

Pale – Tawny Port, Aged Nebbiolo

Medium – Aged Sangiovese, Boal Madeira

Deep – Aged Reds

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Elevate a Quick Meal with Wine

September 26, 2026 / A Layman's Wine Musings / Leave a comment

I am not much in the way of a cook and am certainly no chef, but when I do prepare a simple meal or more realistically, assist my wife in doing so, I love to add some wine, both as a cooking ingredient and enjoying while preparing the meal and serving alongside the meal.

When cooking with wine you still need to pair it with your food in the same manner as you would pair wine you serve with your meal. Besides, there is a good chance you will have sufficient wine left over from cooking to enjoy with your dinner. For example, pair a light-coloured wine with lighter meats like fish or chicken, and a robust red with beef or lamb.

Wine can also be a great cooking substitute. For example, a splash of white wine can sometimes substitute for acidic ingredients such as lemon juice or vinegar.

When adding wine as part of the cooking process, be sure to add it early. This will allow the alcohol to cook off and flavours to meld.

Here are some quick and easy ways to include wine:

After browning meat or vegetables in a pan, you can deglaze the pan by adding a splash of wine. Scrape the bottom to lift the flavourful browned bits and then continue with your recipe.

For quick sauces, like pasta sauce, add 1-2 tablespoons of wine per cup of sauce to the pan. Let it simmer for at least 10 minutes before tasting and adding more if desired.

For a final flavour enhancement, add a small amount of wine just before serving, but be aware that the alcohol may not completely cook off.

One ingenious idea I came across is to freeze leftover wine in an ice cube tray. Then you will always have wine available to add as a flavour boost whenever it is required.

One thing that I recommend you always do is cook with the same wine that you would drink. Don’t substitute cheap and cheery wine when cooking. Use the same quality of wine in your pot or pan as you would in your goblet or glass. As the saying goes, “Life is too short to have bad wine.”

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How Long Will Wine Keep?

September 19, 2026 / A Layman's Wine Musings / Leave a comment

When you open a bottle of wine but don’t immediately consume it all, how long will that open bottle of wine keep? The answer is, “it depends”.

When a bottle of wine is opened, it is fully exposed to a massive amount of oxygen, tremendously speeding up the micro-oxygenation process which will ultimately cause the wine to break down and lose its flavour. Even though wine that is past its prime may taste a little flat or stale, it’s not actually unsafe to consume. If it tastes okay, feel free to drink it. Spoiled wine is essentially vinegar so even though it won’t taste great it won’t hurt you.

To maximize the storage time of an open bottle of wine, make sure the wine is kept as airtight as possible by reinserting the cork or relacing the screw cap immediately following each use. It is also best to store an open bottle of wine upright to minimize the portion of the wine being exposed to the air in the bottle. You can also purchase a vacuum pump and stopper that will remove much of the oxygen from the open bottle. All opened wine, whether white, red or sparkling, should be stored in the refrigerator. Fortified wines can be stored either in the refrigerator or in a cool, dry place.

Sparkling wines like Champagne, Cava and Prosecco have the shortest lifespan after opening. Once opened, the bottle pressure that retains the bubbles dissipates and the wine goes flat. A sparkling wine stopper might help for a day or so, but it is best to drink sparkling wine the day it is opened.

High-acidity white wines, such as Pinot Gris, Riesling, Pinot Grigio or Sauvignon Blanc will last at least five days in the refrigerator after opening. Lower-acid whites, such as Chardonnay, Grenache Blanc, Viognier, Gewürztraminer, Semillon and Muscat can keep three to four days. If you transfer a higher-acid wine to an airtight container such as a Mason jar, before refrigerating it, you can enjoy it for up to a week after it is opened.

High-tannin red wines will keep for up to five days. These wines include Cabernet Sauvignon, Nebbiolo, Syrah/Shiraz and Malbec. Low-tannin reds include Pinot Noir, Baco Noir, Gamay and Sangiovese. They will lose their flavour after two or three days.

The length of time for Rosé to be kept is dependent on the grape varietal that it is made from (all Rosé is made from red grapes), the region the wine comes from and the style in which it is made. On average, Rosé wines will last three to five days after opening when stored in the refrigerator.

Fortified wines have a much higher alcohol content because of the addition of a distilled spirit, such as brandy. Because of the inclusion of the spirit, fortified wines can last up to four weeks after opening if stored in a cool and dry environment. You do not have to refrigerate fortified wines, but it can help preserve them for longer. These wines include Sherry, Vermouth, Port, Madeira and Marsala.

The exception to the rules is bag-in-a-box wines. I won’t comment on the quality of these wines, but they will last for up to a month after they have been opened. Note, though, that boxed wines carry an expiration date on the carton which needs to be followed.

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Cabernet Sauvignon

September 12, 2026 / A Layman's Wine Musings / Leave a comment

It is claimed that Cabernet Sauvignon is the most popular wine in the world. It is famous for its dry, bold, powerful flavour, medium acidity and rich fruit flavours. Cabernet Sauvignon has high tannins, which combined with thick skins, gives it great ageing potential.

Cabernet Sauvignon originated in the Bordeaux region of France. There, it is usually blended with other varieties such as Merlot, Cabernet Franc, Petit Verdot and Malbec to create Bordeaux Wine. Today Cabernet Sauvignon is grown in many wine regions around the world, including Australia, South Africa, Chile, Spain, the U.S. and Canada.

The flavours and aromas vary depending on which region the Cabernet Sauvignon comes from. However, there are some characteristics that are consistent across all regions. It will always have intense, dark fruit flavours such as blackcurrant and cherry, as well as notes of baking spices. Some Cabernet Sauvignons are fruity, while others are savory and smoky. It will depend on where the Cabernet Sauvignon is grown and how the wine is made. For example:

Cabernet Sauvignon from Bordeaux, France will contain flavours and notes of blackcurrant, anise, tobacco leaf, plum sauce and pencil lead.
Australian wines will have notes of black plum, white pepper, chocolate and bay leaf.
Chilean Cabernet Sauvignon will have hints of blackberry, black cherry, fig, baking spices and green peppercorn.

With its intense rich flavours, Cabernet Sauvignon will pair well with steaks, burgers, strong cheeses and dark chocolate desserts.

It is up to you to decide which part of the world produces the Cabernet Sauvignon best suited to your taste. Personally, both the traditional Bordeaux wines and Australia’s Cabernet Sauvignons have had the most appeal to me. Unfortunately, even though Cabernet Sauvignon is grown in Canada, the growing season in this northern climate is not long enough to allow the grapes to achieve their full flavour potential.

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