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The Price of Wine

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Why are there such variations in the price of wine? Does the price reflect the quality? Why are some types of wine more expensive than others? Here are some of the answers to help explain why there can be such variations in price.

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To begin with, location and climate can have a significant impact on price. Factors such as soil, weather, and region (terroir) can impact grape quality and rarity. Examples include Piedmont Italy’s Nebbiolo grape, which is used to make Barolo, or the production of Châteauneuf-du-Pape wine in the Rhone region of France.

The cost of the land that the vineyard occupies influences the price. For example, the price of a vineyard in Champagne, France is much more expensive than a similar piece of viticultural land in England.

The number of grapes available impacts price. Lower yields where there are fewer grapes on the vines produce less volume but more flavourful, concentrated and thus, more expensive wines.

Hand-harvesting helps ensure that only the best quality grapes make the wine, but the process is more expensive than using machine harvesting.

Wine produced using traditional methods is more costly than wines produced in modern, non-traditional ways. For example, French Champagne costs much more to produce than Italy’s Prosecco. However, the flavours and aromas of Champagne are much more complex than Prosecco.

The use of natural yeasts adds complexity to wine but also adds intricacy to the winemaking process and increases cost over commercially manufactured yeast. This is one reason why naturally produced wines demand a higher price than their mass-produced counterparts.

New, high-quality oak barrels add rich flavour to the wine but are quite costly, thus demanding a higher price than wines produced in old oak or without oak. Also, the longer the wine is aged in the oak the greater the impact of the cost of space and time.

Vineyard maintenance, harvesting, and winemaking labour are major expenses, especially for vineyards that produce natural wines. These are wines made with the least possible use of chemicals, additives and overly technological procedures; included are biodynamic, organic and vegan wines.

Once the wine is made, it must be packaged for shipping. This includes the cost for glass bottles and labels, shipping boxes and additional transportation labels.

Brand reputation can also impact how much a consumer is willing to pay for a bottle of wine. The perception of quality and taste of a particular label or varietal can make consumers willing to spend more money on certain products due to their trust in the quality and craftsmanship of those wines. Some of the most notable wineries include Château Mouton Rothschild (Bordeaux, France), Domaine Leroy (Burgundy, France), Egon Müller (Mosel, Germany) and Screaming Eagle (Napa Valley, USA).

Finally, distributors, importers, and retailers must all get their share before you see the final product on liquor store shelves.

In conclusion, determining the price of a bottle of wine can be complex and multi-faceted. However, as the saying goes, you get what you are willing to pay for.

Sláinte mhaith

The Sweetness Level of Wine

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Wine’s sweetness is determined by the amount of residual sugar that remains after fermentation is complete. It ranges from bone dry (less than 1 gram/litre) to very sweet (over 120 grams/litre). Wine sweetness levels are often, though not consistently, categorized as bone dry, dry, off-dry, semi-sweet, sweet and very sweet. Sweetness indicators are sometimes found on the bottle label or are available on the winery’s tech sheets.

It is interesting to note that wine experts do not always agree on the names of the categories or the scale used to describe sweetness. For example, where one authority considers a certain grams per litre ratio as dry, another considers it as off-dry.

Complicating things further, you will see that some types of wine may appear in more than one category. This is because there can be differences in the sweetness level depending on the fermentation process used by individual vintners. Yeast converts grape sugars to alcohol. If fermentation is stopped early, more sugar is left in the wine. Therefore, a single varietal, for example Riesling, may appear in more than one category.

While residual sugar is the main factor, other elements such as tannins (common in red wines) can make a wine feel drier than its sugar content would suggest.

Category Residual Sugar (g/L) Description
Bone DryLess than 1 g/LEssentially no distinguishable sweetness; very crisp.
Dry1 – 3 g/L Little to no noticeable sweetness.
Off-Dry4 – 12 g/LAn evident but not overwhelming amount of sweetness
Semi-Sweet12.1 – 35 g/LOverlaps with the Off-Dry and Sweet classifications.
Sweet35 – 120 g/LA significant amount of sweetness
Very SweetOver 120 g/LVery sweet; often dessert wines.

             

Listed below, by category, are many popular wines. The wines within each grouping appear in no particular order.

Level of DrynessRedWhite
Bone DryNebbioloMuscadet
MalbecChablis
ChiantiGrenache Blanc
BordeauxPinot Grigio
Barolo
DrySangioveseGruner
TempranilloSauvignon Blanc
Cabernet SauvignonPinot Gris
Pinot NoirChardonnay
SyrahChenin Blanc
MerlotVermentinu
Cabernet FrancSémillon
CarménèreViognier
ValpolicellaDry Riesling
BeaujolaisTrebbiano
GrenacheRoussanne
ZinfandelMarsanne
Off DryKabinett
Riesling
Chenin Blanc
Muller
Semi-SweetValpolicellaGewürztraminer
LambruscoSpatules
Riesling
SweetPortLate Harvest
Maury  Riesling
White Port
Very SweetTawny PortIcewine
IcewineRiesling
Vin Santo

To avoid disappointment in purchasing a too sweet or too dry wine, your best option is to pay attention to the grams per litre sugar level and choose your wine accordingly. The sweetness categories can help guide you, but because of their inconsistencies, they should not be relied on totally.

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Additives in Wine

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Left to the imagination, winemaking is simply the hand-picking of grapes from sun-kissed vines and patient aging in oak barrels. However, modern production often includes the use of additives to enhance flavour, stabilize the wine or mask defects. This may cause digestive upset, food sensitivity flares or even mood swings.

Here is a brief rundown on common additives, their regulation, benefits, potential drawbacks and how you can make informed choices about the wine you drink.

Fining Agents (e.g., Egg Whites, Casein, Gelatin)

Fining agents help to clarify and stabilize wine by removing unwanted particles. Their use is widely accepted but the use of egg or milk related products must be disclosed on the label since these items may result in an allergic reaction by anyone sensitive to them.

Glyphosate

Glyphosate is a widely used herbicide. Traces of glyphosate may be found in wines due to vineyard herbicide use, generating concerns about long-term health impacts. Its use is closely monitored though trace amounts have been detected in some wines worldwide. While levels are generally below health risk thresholds, the presence of glyphosates enhances the value of organic and biodynamic wines.

Mega Purple and Colouring Agents

The use of Mega Purple and other colouring agents is permitted in moderation in accordance with wine production laws and is not required to be disclosed on the wine label. Overuse of these materials can conceal flaws and mix flavour profiles.

Sugar (Chaptalization)

Sugar is used to increase the amount of alcohol generated during the fermentation process for cool-climate wines as natural sugar levels may be insufficient. Some wine regions permit their use while others do not. For example, it is prohibited in the southern wine regions in France but accepted in their northern wine regions. Overuse of sugar can make wines taste unnaturally sweet.

Sulfites (SO₂)

Sulfates are included to preserve freshness, prevent oxidation, and reduce microbial growth. Their use and quantities permitted are regulated though the limits vary by country. Most people can safely consume sulfites but anyone sensitive to them, particularly those with asthma, may suffer headaches or redness in the face. However, this is rare and these reactions are often confused with other sensitivities.

Tannin

Tannin is needed to make wine age-worthy. The grapes are full of seeds which are very tannic. The seeds are crushed with the grapes to add structure to wine. Small amounts of oak chips or tannin powder may be added to the wine as well.

Tartaric Acid

Tartaric acid is used to balance the wine’s acidity to improve the taste. Regulators considered its use safe and it is widely used in small quantities. If too much is used, the wine can taste sharp and be unbalanced.

Yeast and Nutrients

These are used to initiate fermentation and the different kinds of yeast affect the flavour of the resulting wine. The use of yeast is widely accepted among the wine producing nations. Overuse can result in mixed flavour profiles.

Minimizing Additives

To minimize the inclusion of additives in the wines that you drink, look for organic, biodynamic and natural wines as these minimize or eliminate synthetic additives and chemicals. Low-intervention wines are wines that have fewer additives. They will be labeled as “natural,” “minimal sulfites,” or “no added sulfites”.

Explore local wineries as smaller producers often have more transparency in their winemaking processes and may use fewer additives.

Natural wines are made with grapes and time, delivering pure flavours showcasing their origins. They prove that great wine doesn’t need artificial help. Avoid mass-produced wines for example, Apothic, La Crema, Ménage à Trois and Yellow Tail. Instead, investigate lower production wines that are often found in the specialized section of the wine store. In Ontario, that would be the “Vintages” section of the liquor store.

Wine additives are not fundamentally unsafe, but understanding their role can help you make choices aligned with your health and values.

Sláinte mhaith

British Columbia’s Movers and Shakers for 2025

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This week I present my annual list of British Columbia wineries that most impressed me this year. This is not to suggest that these are the only great wineries in the province but simply those that attracted my attention this year.  The list varies in length from year to year as I like to focus on achievements rather than listing a specific number of wineries. The wineries are presented alphabetically as follows:

Laughing Stock Vineyards

Laughing Stock was recognized as the Best Performing Small Winery of the Year at this year’s National Wine Awards where they earned 2 Platinum, 3 Gold, 1 Silver and 2 Bronze medals. The winemaking team is led by winemaker Sandy Leier.

They aim to continually improve their wines and have been exploring a variety of fermentation vehicles over the past few years, including temperature regulated stainless tanks and the addition of eight concrete eggs. Six clay Amphorae have been acquired from Italy, in which a variety of limited production wines are produced. Complexity is added to the red wines through an extended barrel-aging program using 100% French oak in both standard barrel sizes and 500 liter puncheons.

Laughing Stock has 2 separate vineyards:

  • Naramata Bench Vineyard – The estate winery vineyard is home to all the Bordeaux grape varieties (Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec & Petit Verdot) that are included in their flagship wine, Portfolio.
  • Perfect Hedge Vineyard – Osoyoos – Since acquiring this 22-acre vineyard in 2007, it has become home to Bordeaux varieties (Merlot, Malbec & Cabernet Sauvignon) as well as Viognier and Syrah

This is Laughing Stock’s first appearance on the Movers and Shakers list.

Meyer Family Vineyards (2021, 2024

This is Meyers Family Vineyards third time on the Movers and Shakers List, having appeared previously in 2024 and 2021.

Meyer aims to produce the finest quality wines in the traditions of the Burgundy region of France. The grapes are hand-harvested, with great attention to detail and minimal winemaking intervention. The wines are produced from three main vineyards: the 6.9-hectare McLean Creek Road Vineyard in Okanagan Falls; the 1.62-hectare Old Main Road Vineyard on the Naramata Bench; and the 1.5-hectare Lakehill Road Vineyard in Kaleden. They also work with passionate quality-minded growers in Naramata and Osoyoos area to round out their portfolio of terroir-driven wines.

Winemaker Chris Carson’s philosophy is to care for the grape on the vine and maintain as much as possible a hands-off approach in the cellar to allow the true expression of the terroir. Each wine reflects the single vineyard of its origin, the soil, the climate and the slope.

The three main vineyards are:

  • McLean Creek Road Vineyard Okanagan Falls – This is the home vineyard. The vineyard was originally planted in 1994. Varietals grown include Chardonnay, Pinot Noir and Gewurztraminer.
  • Old Main Road Vineyard Naramata Bench – This vineyard was originally planted in 1996 with 100% Chardonnay vines which is still the case today.
  • Lakehill Road Vineyard Kaleden – The vineyard was planted with 3 acres of Pinot Noir in 2009 and another 0.75 acres in 2019.

Mission Hill Family Estate

Mission Hill was named Winery of the Year earlier this year at the National Wine Awards, making it Canada’s only six-time winner. This is reflected in the fact that Mission Hill appeared as a Mover and Shaker previously in 2022, 2021 and 2020.

This year Mission Hill Family Estate was awarded top honours with two platinum and seven gold awards. The award winning wines are:

  • 2022 Perpetua: Platinum
  • 2022 Terroir Cabernet Franc – Member Exclusive: Platinum
  • 2023 Terroir Chardonnay – Member Exclusive: Gold
  • 2020 Compendium: Gold
  • 2022 Terroir Cabernet Sauvignon – Member Exclusive: Gold
  • 2021 Oculus – Member Release Fall 2025: Gold
  • 2020 Quatrain: Gold
  • 2023 Perpetua – Coming Spring 2026: Gold
  • 2022 Terroir Meritage – Member Exclusive: Gold

Fostering an ecosystem natural to the region supports quality grape growing, which in turn creates wine of depth and character. Bees, falcons and chickens replace pesticides and insecticides. Cover crops, earthworms and compost are used in place of chemical fertilizers.

Their practices are fundamentally rooted in Old World techniques which they now support with modern technology.

Stag’s Hollow Winery

This is Stag’s Hollow’s first appearance as a Mover and Shaker.

Larry Gerelus and Linda Pruegger started with a 10 acre vineyard in 1992 that was planted with Vidal and Chasselas varietals. The winery was later constructed in 1995. At that time, Stag’s Hollow Winery was one of only 30 wineries in British Columbia. Initially Merlot, Pinot Noir, Chardonnay and Vidal were grown.

In 2011, another 18 acres of land was purchased which became Shuttleworth Creek Vineyard.

The vineyards are managed sustainably, which refers to conservation, pest management, responsible water usage and efficient energy use. To maintain good biodiversity and soil health in the vineyard, chemical fungicides are not used. Instead, only organic products are applied. All canopy management is performed by hand, which reduces energy consumption as well as allowing for far more precision. A natural vegetation buffer zone is used to provide breeding grounds for beneficial insects to control unwanted pests.

The winery’s two vineyards are:

  • Stag’s Hollow Estate Vineyard – Merlot and Pinot Noir blocks, now exceeding 30 years of age, are on the southwest facing slopes of the Hollow. 
  • Shuttleworth Creek Vineyard – This land, a former hay field, was purchased in 2011, recognizing that Pinot Noir was likely to be an excellent variety for its terroir. In addition, two Spanish varieties were planted – Albariño and Tempranillo, and two Italian varieties – Dolcetto and Teroldego.

Happy New Year!

Sláinte mhaith

Ontario’s Movers and Shakers for 2025

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As the end of the year draws near, it is time to reveal my annual list of wineries that I found to be most impressive in 2025. Once again, I am not suggesting that these are the only great wineries in the province but merely those that attracted my attention this year.   The list varies in length from year to year as I like to focus on achievements rather than listing a specific number of wineries.

Without further ado, here is my list for 2025, presented in alphabetical order:

Broken Stone Winery

Broken Stone is a boutique winery that is in the heart of the Prince Edward County wine region. I was first introduced to Broken Stone’s wines in 2023 and was impressed enough that I included it in my list of movers and shakers that year. I returned to the winery again this past spring and was equally impressed again by the quality of their wines.

Their objective is to grow the highest quality grapes and craft world-class wines that are created from grapes grown in their vineyards:

  • Kuepfer Vineyard – This is the original vineyard where Pinot Noir, Chardonnay, Cabernet Franc, Pinot Gris, and Pinot Meunier grapes are grown
  • Applehouse Vineyard – This was the home of one of the first commercial plantings in the County that produces Riesling, Gewurztraminer and Chardonnay grapes.
  • King Eddie Vineyard – Varieties planted here include Gamay Noir, Pinot Noir, Chardonnay and Chenin Blanc.

The vintner continually works to improve the vineyard biodiversity and soils. They have adopted minimal winemaking approaches and use their knowledge of science and tradition to help the wines reveal their potential.

Karlo Estates Winery

Prince Edward County’s Karlo Estates first appeared on my Movers and Shakers list in 2021. Since then, it has continued to develop and improve not only their wines, but their customers’ experiences. Under the direction of their Executive Winemaker Derek Barnett and Winemaker Spencer Mayer, they have produced the first certified vegan wine in the world, and as a result are reducing their carbon impact.

Not only is the wine in their bottles certified vegan but all vineyard practices are vegan, their packaging is vegan and their restaurant menu is vegan. As a result, they have been placed on the “Top Ten Cutting Edge Wines of the World” list. 

The winery continues to provide the interesting single varietals and eclectic blends that it has become known for.

The Organized Crime Winery

I would be remiss if I failed to include the top Ontario winery at this year’s National Wine Awards. The Organized Crime earned a Platinum, 6 Gold, 4 Silver and 3 Bronze medals.

They are a second-generation, family-owned, small boutique winery located on the Beamsville Bench of the Niagara Peninsula. Owners Edward Zaski & Ania de Duleba farm the land themselves and assist in the winemaking throughout all stages of the process. Their production volumes are very small, but that hasn’t hindered them from appearing on my Movers and Shakers list previously in 2024 and 2020.

Two Sisters Vineyards

Two Sisters Vineyards began operations in 2007 guided by their passion to create exceptional wine. The winery and vineyards span over 130 acres in Niagara-on-the-Lake, Ontario. Grape varietals include Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Chardonnay, Riesling and Sauvignon Blanc.

The vineyards are Certified Sustainable by Sustainable Winegrowing Ontario. Two Sisters employ a science-based, decision-making process to reduce risks from grape pests in a way to minimize environmental risks. The winery also follows vegan practices as the wine fining agents that are used are vegan.

Two Sisters Vineyards was previously included as a Mover and Shaker back in 2020.

Coming up next week will be British Columbia’s 2025 list.

Sláinte mhaith

The Office Holiday Party

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Drinking one’s face off at a party or social gathering is becoming a less acceptable behaviour. The younger generations, Millennials and Gen Z, are now the most likely groups to attend holiday parties. They tend to find alcohol less desirable and thus, its use in social settings is changing. Getting into the holiday spirit no longer requires spirits, with mocktails and alcohol-free bars now becoming very popular. 

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Gen Z and Millennials are also the ones most likely to make an early exit from the party. About 28% of Gen Z say they stay just long enough for the food, while 39% of millennials admit to quietly slipping away without even saying goodbye.

Zero-proof cocktails and menus featuring gluten-free, vegetarian and vegan options are reflective of a broader focus for these events. However, for those that continue to provide alcoholic options, cocktail menus are more curated and upscale and aim to incorporate local ingredients or have a more direct relationship with the company or event. 

A poll conducted in Great Britain suggested that over twenty percent of office Christmas parties in 2024 were alcohol-free events. This is an increase of two percent over just one year previous, suggesting that this is an increasing trend.

For me, being retired, gone are the days of attending work-related events steeped in their traditions and corporate politics that were often fueled by alcohol, especially during the later hours. Having emceed one of these events attended by a couple of hundred people, I appreciate the benefits of the alcohol-free approach. It can be entertaining to sometimes watch the alcohol fueled antics of some attendees and stressful to see others say or do something totally inappropriate and potentially career-limiting. It can be both tragic and embarrassing for these individuals after they sober up and realize what they had done.

Gatherings are becoming smaller as well. Less companies are hosting single large gatherings attended by all employees. Instead, they are opting for smaller intimate settings pertaining to the interests of specific groups. The events tend to focus more on food and less on spirits.

Gone are the days of wearing lampshades at a party.

Sláinte mhaith

Returning Wine to a Vendor

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I came across an article recently that asked the question, under what circumstances is it acceptable to return wine, whether it be purchasing it from a wine shop or while dining in a restaurant?

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Except in situations where wine is suspected to be contaminated or unsafe for consumption, most jurisdictions do not have regulations regarding the return of wine and liquor to the vendor for refund or exchange. Therefore, it is the decision of individual retailers to determine whether they will accept returns. Most require a receipt, and some may charge a restocking fee.

The most obvious situation is when you open a bottle of wine, pour a glass and then discover an unpleasant aroma, appearance or taste. This could be the result of the wine being stored in a warm location, tainted with TCA (cork taint) or gone bad in some other way, such as being exposed to oxidation. However, it is important to keep in mind that individual flavour profiles, tartrates (wine crystals or wine diamonds), natural sedimentation and tannin deposits are not considered to be wine defects.

In situations where the wine is not spoiled but is just not to your liking or expectation, results may greatly vary. Purchasing wine and not liking it doesn’t automatically make it returnable. For example, being unfamiliar with the nuances of the effects of an aged bottle of wine may result in an individual unfairly judging it, especially if they are unaccustomed to the secondary and tertiary aromas and flavours that can develop over time. Whether such a wine may be returned varies from one establishment to another. Having a conversation with staff prior to selecting a wine you are unfamiliar with will help you manage expectations and avoid disappointment. Whether you have a legitimate right to return a wine comes down to judgment, experience and hospitality. Customers should feel taken care of, but they also need to be realistic and fair.

Many retailers have a 30-day return or exchange policy; most require a receipt and some charge a restocking fee. If you’re returning a bottle because you believe it is flawed, you should bring the mostly full bottle back to the shop with you.

Returns to a winery may be the most stringent. Other than for spoiled wine, returns must be unopened and in saleable condition (label and capsule intact), be of the current vintage and accompanied by the original receipt, indicating that it was purchased within the previous 14 days. The product may then be exchanged for an item at the original purchase price shown on the receipt. Personalized wines are a final sale.  In that case, unopened bottles cannot be returned for a refund or exchange.

A faulty product must be returned for assessment immediately upon discovery. If most of the product has been consumed, the return may not be accepted.

For online purchases, in addition to the regulations above, the purchaser will be required to pay for any additional applicable shipping charges.

Hopefully it doesn’t happen but if you ever find yourself in a position where it becomes necessary to return wine, you now have the information necessary to make this transaction as easy as possible.

Sláinte mhaith

Wine with Fast-Food

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Serving wine with your fast-food meal is a great way to enhance your dining experience. A little planning when it comes to your wine pairing can be very rewarding, so don’t just grab any bottle of wine off the shelf or from the fridge. Generally, wines with higher levels of acidity work well with fattier, greasy foods. Also, don’t forget to consider any side dishes you are having with your fast food. The wine should complement all the elements of your dinner. Robust, bold-flavoured dishes need to be paired with an equally powerful wine. Sweeter wines, like Riesling, will counterbalance hot or spicy dishes.

If in doubt, sparkling wines are generally a safe bet when it comes to fast food.

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Burgers

Since burgers usually have a high fat content, more acidic wines pair well. Beef and medium-bodied red wines, such as Malbec or Syrah are a great match while chicken, turkey and veggie burgers go best with lighter-bodied white wines. Sauvignon Banc, Pinot Gris or Chenin Blanc are all good options.

If having cheeseburgers, a light-bodied Pinot Noir or a fruity Grenache is a good choice.  Bacon cheeseburgers are complimented by a bold Cabernet Sauvignon or Shiraz.

Curry

When matching wine with curry there are a couple of considerations: texture and the spice level. High alcohol wines intensify the heat from curries, so these are best avoided with spicy curries. Crisp, cold white wines are a good match at offsetting the curry’s heat. Sparkling wines are best avoided as they can leave an unpleasant metallic aftertaste.

An off-dry Riesling or Pinot Gris works well, as does a light or medium-bodied red wine such as a Beaujolais or Pinot Noir.

Fish and Chips

When it comes to light, white fish such as cod or haddock, white wine is the recommended option. Lean, flaky fish pairs well with a light and zesty Sauvignon Blanc. Meatier fish-like halibut goes well with a medium-bodied Chardonnay. Sparkling wines are also a good choice as they offset the salt and their acidity helps to balance the oil.

Fried Chicken

The wine needs to complement the mild flavour of the chicken while cutting through the salty, crispy deep-fried coating. Medium-bodied white wines with higher acidity levels work best at accomplishing this. Options include Riesling, Sauvignon Blanc or sparkling wine such as Champagne or Prosecco.

Chicken Nuggets

Whether from your grocer’s freezer section or your local McDonalds, chicken nuggets or chicken fingers pair well with Rosé.

French Fries

Good old fashion French fries go well with Cava, Champagne or any other sparkling wine.

Kebobs

Rich reds with fruity flavours are the best choice as lighter wines may be overpowered by the flavours of the meat. A Merlot or Cabernet Franc are good possibilities. White wines with higher acidity and apple notes can be a good option as well. A Pinot Gris or Riesling could be considered.

Pizza

For pizza and wine pairings see my post from either January 28, 2023, or March 9, 2024.

Tacos

Tacos will be complemented by Sauvignon Blanc or Pinot Gris.

Bon appetite!

Sláinte mhaith

Food and Wine Pairings – Yes or No?

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I have written my share of posts over the years suggesting certain wines be served with specific foods as the wine will highlight and compliment the flavours and characteristics of a particular food. However, I recently read an article that suggested that too much focus is placed on paring wine with specific foods. The author made several thought-provoking points as to why the practice is not always useful.

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For one thing, everyone’s palate is not the same. Some people have a more sensitive palate than others. What one person finds to be a good pairing; another person may not. Taste is a very personal thing. What one individual enjoys another may not. For example, not everyone enjoys spicy food.

People’s ability to taste and smell varies for a wide assortment of reasons. The tongue has taste receptors that enable us to identify saltiness, sweetness, sourness, bitterness and umami, which is a   savory, rich taste that is often described as “meaty” or “brothy”. In addition to the approximate 35 receptors on the tongue, it has been discovered that there are additional receptors in the brain, stomach, and even in the muscles.

For the sense of taste to be totally effective, an individual must also have a good sense of smell. This requires good use of about 400 aroma receptors.

Emotions can play a big part in what tastes good and what does not. When depressed, angry, or in pain, chances are that your wine will taste rather off, being much less enjoyable than it otherwise would. The atmosphere and surroundings can have a significant psychological impact on how you feel about the wine and the food you are eating.

What all this illustrates is that the sense of taste is very complex, leaving each of us with varying degrees of flavour interpretation that can fluctuate greatly depending on our mood and circumstances. Thus, there are not only many opinions on what wine and food combinations go well together, but also that what pairs well may be based on a multitude of unidentified external factors. We humans can be very complicated beings and thus, we may have wide ranging opinions as to what wine and food combinations go well together.

Wine and food pairings are standards and suggestions but not a hard and fast rule. The bottom line is, you should match your food and wine in a manner that is most pleasurable to you and makes your meal enjoyable. I will continue to periodically write about suggested wine and food pairings but remember, these are only recommendations, not hard and fast rules.

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Smoky Scotch for Summer

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To me, Scotch whisky, especially a heavily peated one, is a beverage best enjoyed in the cool, damp spring and fall months or while cozied up next to a warm fire during the depths of winter. So, when Islay distiller Ardbeg began promoting their whisky offerings as a good summertime drink, I was skeptical to say the least. At best I saw it as a gutsy marketing plan by their promoters.

Photo credit: ardbeg.com

When it comes to peated whisky, people generally have strong opinions. The flavours used to describe such whisky include medicinal, campfire smoke, iodine, tire fire and seaweed. You either love the taste or hate it. Ardbeg’s offering of single malts capture all of these characteristics but there’s much more to it than just peat.

The French mega-giant parent company JVMH owns both the Ardbeg and Glenmorangie distilleries. Glenmorangie is located in the Highlands whisky region at Tain, Ross-shire, Scotland.

There’s a long history behind Ardbeg, but it’s only been operating in its present capacity since the late 1990s. Nevertheless, it has managed to make a big impact on the world of heavily peated single malt scotch under the direction of master distiller and whisky expert, Dr. Bill Lumsden and more recently, master blender and head of whisky creation Gillian Macdonald.

It was Macdonald who came up with the notion that you can and should enjoy smoky scotch during the hot summer months. She based her idea on the fact that Ardbeg’s complex flavours include hints of baked pineapple and banana, as well as the surprising level of sweetness.

Bartenders are using Ardbeg as a base in their cocktails as they claim that it works well with a variety of ingredients. Included in the list of cocktails is Whisky Sour, Scotch Margarita, Highball, Negroni and Expresso Martini.

Who would ever have thought such a smoky Scotch whisky would be popular in the sunny warm weather? Certainly not me. Bring on the summer!

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