I am always seeing articles about ‘TheTen Best this’ or a list of ‘The Best that’. When I read those articles I am always left with the question, “What makes these ones the best? To me beauty is in the eye of the beholder. Whether it be whisky or wine, I have tasted some that I love and others that are so-so, or even worse, that I detest. Just because someone tells you this one is fantastic doesn’t mean that you will agree. Does this mean you are less learned than the author or lacking in your ability to recognize great flavour? Absolutely not. After all, what makes the author’s opinions any better than our own? Nothing.
Another thing I find interesting is that often many of the selections found on these lists are not available in Canada and many are not even accessible to order via the internet. Thus, the information becomes basically useless. It would be like searching for a unicorn.
Lastly, the price point on some of these choices is out of reach for many as prices may reach well into four digits to obtain a bottle of the golden nectar. In my opinion, a steep price doesn’t automatically equate to it being a fantastic wine or whisky. It only means that it is expensive. A high price is better equated to the economic and production factors associated with making the wine or spirit.
To me these articles provide mere opinions and are nothing more than casual reading entertainment. I find it interesting to compare these lists to see whether there are any that I have tried. Of those that I have tasted, I compare the writer’s opinion to my own. If there is agreement, then I am more interested in what the writer has to say since there is then a stronger likelihood that we have similar tastes.
Looking for ideas on what wine or whisky to give this year? Here are some of my favourite suggestions that should be available at your local liquor store or online.
FOR THE WINE FANS
Under $20
Fantini Sangiovese $11.45 CDN – Expressive ripe fruit, supple tannins, and well-balanced acidity contribute to an inviting and versatile wine, making it an easy choice any night of the week. Serve it alongside braised meat dishes or with tomato-based pasta dishes.
This is a wine my wife discovered while browsing the aisles of our local liquor store and it is now our go-to house wine.
Famille Perrin Réserve Côtes du Rhône $16.95 CDN – With floral, red plum, chocolate and spice notes, this wine goes well with Mediterranean-style pizza or hearty lamb stew.
France’s Côtes du Rhône region is one of my personal favourites.
Featherstone Black Sheep Riesling $19.95 CDN – Vibrant, with honey, fresh fig, herbs and citrus, this wine consistently delivers the fine, pure mineral for which both great Riesling and Ontario are so renowned. It may be cellared for up to 5 years and will be superb with lightly grilled or smoked fish.
This has been one of my standards when guests come over or to pair with barbecued fish.
Under $50
Fontanafredda Barolo DOCG $34.95 CDN – With aromas and flavours of red fruit, floral tones, berry, plum and a touch of licorice, this wine is extra-dry with balanced acidity, firm tannins and fruit flavours that linger on the finish. Barolo pairs well with game meats and mushroom risotto.
Barolo is my favourite type of Italian wine and to find one with a price tag under $50 is uncommon.
Famille Perrin Les Sinards Châteauneuf-du-Pape $43.95 CDN – Perrin is among the finest producers in the southern Rhône. Some grapes for this rich, age-worthy red come from their legendary Château de Beaucastel estate. Drink over the next decade with roast duck, roast lamb or grilled game meats.
I have been intrigued by Châteauneuf-du-Pape wine ever since a close friend brought me a bottle from the French district quite a few years ago. After visiting there myself earlier this year and sampling the wines I am even more smitten with them. To find a bottle for less than $50 is a true find.
For That Special Someone
Mazzetti Grappa di Nebbiolo da Barolo in Decanter $199.95 CDN – Crafted from the pomace of Nebbiolo from Barolo, Italy, this is pure quality and elegance. The decanter and stylish gift box make it as breathtaking on the outside as it is on the inside. It is the perfect gift for any grappa enthusiast.
FOR THE WHISKY DRINKERS
Under $50
Jameson Irish Whiskey $39.95 CDN – Jameson Irish Whiskey is a versatile, smooth blend of pot still and fine grain whiskeys. Bright, pale amber with subtle aromas of white flower, nectarine, ripe pear and clove. Mellow and approachable on the palate, with spicy vanilla, wildflower honey and ginger flavours.
This is a great introduction for anyone who is being introduced to the world of whisky. It was one of my initial favourites.
Under $100
Bowmore 12 Year Old Islay Single Malt Scotch Whisky $65.95 CDN – This Islay whisky expresses the essence of Bowmore with rich amber colour; subtle notes of citrus and honey with typical peaty smokiness; the flavours are sweet and delicious with heather and honey; a soft peat smoke note lingers on a long and mellow finish.
My initiation to Bowmore 12 was at a friend’s cottage. It provides a wonderful Islay experience at a better price point than many of its competitors.
Green Spot Irish Whiskey $89.95 CDN – This single pot still whiskey from Ireland uses malted and unmalted barley to give it a unique spiciness. Clove, apricot and oak toast aromas evolve to flavours of cedar, clove, apple and ginger. The long finish echoes spicy notes of clove, nutmeg, and ginger.
This is my go-to Irish Whiskey and I try to always have some on my bar shelf.
Under $200
Lagavulin 16 Year Old Islay Single Malt Scotch Whisky $174.95 CDN – Considered by many to be the benchmark for Islay malts, this classic pours a golden amber colour and wafts from your glass with intense smoky peat and iodine. The palate is full flavour, rich and smooth with peat, figs, dates and vanilla followed by an enduring smoky and dry finish.
I was introduced to Lagavulin 16 by my wife’s uncle during a trip to the distillery several years ago. Even though he was a descendant of the original owners of the Laphroaig distillery he wanted me to try Lagavulin, his favourite whisky. I tried it and it has been a staple on my bar ever since.
The Glenlivet French Oak Reserve 15 Year Old Single Malt Scotch Whisky $114.95 CDN – The unique use of French Oak increases the intensity of the whisky, resulting in a richer and creamier finish along with a distinctive spiciness. Deep golden in colour, expect aromas and flavours of crème brûlée, sweet apple, gentle smokiness and peat alongside of lavender notes followed by a rich and complex finish.
This is another whisky that I like to always have on hand as one of my regular Scotch whisky choices.
For That Special Someone
The Glenlivet 18Year Old Single Malt Scotch Whisky $214.95 CDN – Distiller Alan Winchester takes this malt through a combination of cask types, including both first and second-fill American oak (for tropical fruitiness) and ex-sherry oak (for spiciness). The result is this golden-coloured dram with rich spicy aromas, toasty grain, vanilla and almond flavours and a long smooth finish.
This whisky I save for special occasions or when I want to treat myself.
With summer now behind us, it is once again time to focus on winter comfort foods, such as soup. That started me thinking about the possible pairings of wine with soup. If I am having a bowl of soup on its own, accompanying it with a glass of wine isn’t appealing to me. Why serve a hot liquid with a cold liquid?
Photo credit: lafatacellars.com
However, if the soup is being served as part of a multi course meal at home or in a restaurant, a glass of wine may have more appeal. In general, when picking a wine to go with soup, consider the consistency and main flavours. If you break down your soup’s ingredients and view them as you would a pasta sauce, the task may become less intimidating.
Overall, creamy soups pair well with a wine that contains a fair amount of acidity, whether that be red or white wine. Then look at the dominant flavours of the soup. Savory vegetables generally pair well with a fruit-forward wine. Ginger goes well with an aromatic white wine like Gewürztraminer. Spicy soups pair well with wines having a lower level of alcohol.
Lastly, consider the protein. Light vegetarian or chicken-based soups often pair well with white wine while red meats pair best with medium to full-bodied red wine.
Very thin soups, such as French consommé go well with a dry sherry or dry Madeira. Tomato consommé pairs well with a French Sauvignon while broths flavoured with fish sauce, coriander and lime will be complimented by an Austrian Grüner Veltliner or dry German Riesling.
Creamy vegetable soups generally go well with dry Italian whites such as Pinot Grigio or Soave or a French Pinot Blanc. Fennel and cauliflower soups pair with a white Burgundy or lightly oaked Chardonnay, white Bordeaux, Viognier or Chenin Blanc.
Mushroom soup will go well with a lightly oaked Chardonnay. A darker soup with more earthy varieties of mushrooms such as portabella or cremini, will match well with a Pinot Noir.
Chicken soup will go with a lightly oaked Chardonnay. A Thai style soup made with coconut milk will go with a Riesling or Verdelho. Chicken and dumplings will pair well with a lightly oaked Chardonnay or a light red wine like Pinot Noir.
Classic Provençal fish soup with flavours of garlic, tomato and saffron pairs well with a very dry, crisp white like a Picpoul de Pinet or a strong dry Rosé. Rich crab or lobster bisques match well with white Burgundy or a Chardonnay, while clam chowder goes well with a well-oaked Chardonnay. Corn chowder, on the other hand, goes along side a dry German Riesling.
Sweet vegetable soups, such as butternut squash and pumpkin, fair well with Chardonnay, Viognier or Gewürztraminer.
Tomato soups made from fresh tomatoes go well with a crisp white wine such as a Sauvignon Blanc or an Albariño. A chilled sherry could be used as well. However, if the soup has a richer, roast or cooked tomato flavour or is mixed with roast peppers, a medium bodied Italian or southern French red or a young Rioja will work well.
French onion soup is traditionally served with French Beaujolais, Beaujolais Nouveau or a white Burgundy.
Chunky, rustic soups with beans, such as minestrone or lentil soup match well with medium bodied reds like Côtes du Rhône, a young Syrah or a Sangiovese. Chickpea soup pairs with a Chianti Classico.
Beef or lamb stew will be well complimented with a Cabernet or Shiraz. If you prefer a white wine instead, Gewürztraminer is a good choice.
Beef and barley soup matches well with a bold red wine like Zinfandel or Cabernet Franc.
Cold soups go well with light, crisp dry whites such as Albariño. Gazpacho can be paired with an unoaked white Rioja, Rueda or a Fino Sherry.
There are no hard and fast rules for pairing wine with foods. However, there are some wines that will enhance your soup better than others. Don’t be afraid to experiment with some of these suggestions but don’t be afraid to try your own.
It would be an understatement to simply say that Mother Nature has been unkind to the B.C. wine industry this year. In January the extreme cold caused devastating damage to the vast majority of the grapevines in both the Okanagan and Similkameen Valley. It is estimated that 90% of this year’s grape crops were lost and 15% of the vines were destroyed.
Further devastation resulted because of the hot dry summer consisting of heatwaves and wildfires. The good news is that because of the heat, the remaining grapes ripened quickly, resulting in an early harvest with smaller but more concentrated fruit.
Lifelong workers in B.C.’s wine industry cannot recall a year that has been as devastating as this one. The provincial government has established a 26 million dollar vine replant program with an additional 92 million dollars to be paid through the Production Insurance and AgriStability program.
B.C.’s wine industry generates approximately 3.75 billion dollars annually for the province and employs more than 14,000 full-time workers. There are about 350 licensed grape wine wineries in the province that receive nearly 1.2 million visitors annually.
In order to help the wine industry recover from the lost grape harvest, the province is permitting the impacted wineries to import grapes and grape juice in order to produce the 2024 vintage. However, the imported products will not be eligible to carry the B.C. Vintners Quality Alliance (VQA) label. Without these unprecedented concessions, many wineries would face potential financial ruin resulting in cuts to thousands of direct and indirect jobs, including the loss of highly specialized wine makers and cellar masters whose expertise is essential to the industry.
So, what will all this mean for the wine drinker when comes to the 2024 vintage of BC wines? Because of the intense heat and early ripening of those grapes that did survive, they will provide very concentrated and flavourful wines. However, given the scarcity of the wines that will carry the VQA designation, you can expect the price of the 2024 vintage to be higher than most years.
You can also rest assured that the wines that will be created from imported grapes will meet the established standards of the winery producing them. After all, their hard established reputations are at stake here and no one is willing to jeopardize that. British Columbia’s talented winemakers will deliver great results.
Pairing wine with Chinese food can seem overwhelmingly difficult due to the wide range of flavours; everything from spicy to sweet, tangy, salty and bitter. An example of this is an authentic Chinese feast that will consist of dishes with distinct ingredients and clashing flavours.
Photo credit: tuscaloosanews.com
To accommodate such a dinner a well-rounded wine is optimal. Refreshing sparkling wines such as a chilled Champagne, Cava or Prosecco are well suited, as well as aromatic whites with a touch of residual sugar, such as Riesling or Gewürztraminer. Foods with red-braised seasoning pair well with fruity red wines such as Pinot Noir, Italian Nerello, Mascalese or Barbera.
If you are headed to your local westernized eat-in or take-out Chinese restaurant here are some wine suggestions to go along with your food selections.
Generally, dishes that are salty or fried will pair well with a wine with high acidity. Foods with a sweet and sour elements go well together with fruit forward wines. If having food with stronger flavours, such as a dark sauces, duck or pork, a sweeter Spätlese wine works well for balance.
Cantonese Dim Sum offers a wide assortment of food choices in small portions. The most common selections include steamed dumplings, spring rolls, scallops, streamed fish and soy-seasoned meats. Since these foods have relatively mild, savoury flavours Champagne is always a good choice, as well as a young Chablis, a white Burgundy or a German Riesling.
Gruner Veltliner pairs well with mild vegetable-filled spring rolls or egg rolls.
Steamed barbecued pork buns will go well with an off-dry Riesling, Moscato d’Asti or Gamay.
Light red wines such as Gamay, Pinot Noir or Baco Noir will go well with braised pork bellies.
Beef and broccoli, as well as lo mein pair well with a French Syrah.
Orange chicken or lemon chicken goes well with a French Chenin Blanc.
Vegetable Chow Mein is a classic stir-fried noodle dish with onions, peppers, mushrooms, ginger and garlic along with a rice vinegar and soy sauce. It pairs well with Muscat or Moscato, which is an aromatic wine. A German Riesling or French Chablis are also good options.
Crispy duck and pancakes served with hoisin sauce pairs well with Pinot Noir, Gamay, Merlot or even Spätlese Riesling.
Traditional Peking Duck will be well complimented by a French Burgundy or a Pinot Noir.
General Tao’s Chicken is a spicy, deep-fried, aromatic, sweet and sour chicken dish that goes well with an aromatic white wine such as Gewürztraminer or Torrontes, or a fruity Rosé.
Szechuwan-style foods pair well with a variety of wines. Chilled sparkling wine, whether it be Prosecco, Asti or Brut Champagne go well, but also aromatic white wines, or even sweeter wines, such as an Auslese Riesling or Sauternes. A fruity Rosé or off-dry Riesling also works well. Even reds, such as Gamay or Pinot Noir make good pairing partners.
Pork ribs marinated in a sweet and smoky sauce made of soy, hoisin, honey, garlic, rice vinegar, ginger and chili will pair well with Grenache. The flavour intensity of strawberries and plums, leather, dried herbs and blood oranges make these wines pair well with tangy Chinese spareribs.
Kung Pao Chicken is a sweet, sour and spicy dish. It is flavoured with chili, garlic, soy sauce, peanuts, vinegar and sugar. A French Pinot Gris compliments this well.
Enjoy exploring the world of wine with these Asian food specialties.
A Layman's Wine Musings 