My Adventure to Bordeaux

May 31, 2025 / A Layman's Wine Musings / Leave a comment

I recently returned from a trip to the Bordeaux region of France where I took advantage of the opportunity to experience some of the finest wines in the world.

The effects of climate change are impacting the grape harvests there the same as they are in many other parts of the world. The region is facing increasing temperatures and drought conditions each year. Not helping matters is the governing regulation that prohibits vineyards to irrigate vines that are more than 3 years old.

To help try and offset the effects of climate change, I saw horses being used in place of tractors to till the weeds that were growing between the rows of grape vines, lessening the need for herbicides and reducing the generation of carbon monoxide.

The Bordeaux region is separated into 2 distinct areas: the Left Bank and the Right Bank. To help identify which is which, the city of Bordeaux is situated on the Left Bank.

Bordeaux’s wine areas are often categorized into five main zones, primarily based on their location in relation to the Gironde, Garonne, and Dordogne rivers. These zones are: The Médoc, Graves and Sauternais, The Libournais, Blaye and Bourg and Entre-Deux-Mers. During our trip I visited wineries on both the Left Bank and Right Bank.

The Left Bank, often referred to as the Médoc and Graves, produces red wines, while the Right Bank, including Saint-Émilion and Pomerol, also focuses on red wines. Entre-Deux-Mers produces both red and white wines, and the Graves and Sauternais are known for their sweet white wines.

There are five Bordeaux wine classifications. These classifications serve as an expression of quality and prestige worldwide. The principle of the crus classés (“classified growths”) illustrates the synthesis of a terroir’s typical characteristics and dedicated human intervention over many generations to ensure quality. However, a wine or appellation can still be outstanding even if it is not a part of these classifications. The classifications are listed in order of seniority:

The 1855 classification
The Graves classification
The Saint-Émilion classification
The Crus Bourgeois du Médoc classification
The Crus Artisans classification

For a winery in Bordeaux to be referred to as a Château, the property must include a large house, vineyards and a place to make wine.

The age of the vines impacts the quality of the Bordeaux wine. The older the vine, the more expensive the wine. The roots on old vines extend much deeper and extend further int the soil. This adds minerality to the fruit, which in turn adds complexity to the flavour of the wine.

One thing I found interesting on this trip was how the various winery staff pronounced Cabernet Franc. I was always under the impression that Cabernet Franc was pronounced as the French do, with the ‘c’ in Franc being silent – ka·br·nay frong, but I now found out that it is acceptable to pronounce it in English as ka·br·nay frank.

Over the next few weeks I will describe my adventures through the region, as well as the wineries I had the opportunity to experience.

Sláinte mhaith

Pairing Wine with Sandwiches

May 24, 2025 / A Layman's Wine Musings / Leave a comment

Looking for a way to enhance a meal of sandwiches? For lighter tasting fillings, light-bodied white wine such as Pinot Gris, Pinot Grigio, or Sauvignon Blanc would pair well. For more substantial sandwiches, a Pinot Noir, Beaujolais, or even a Cabernet Franc can go well. Sandwiches that have a spicy kick will pair well with a Moscato or Riesling.

Sandwiches served on a nutty bread loaf are complimented by a Cabernet Sauvignon while more savory breads are enhanced by a Chianti.

Here are some suggestions for some specific types of sandwiches:

BLT – Sauvignon Blanc, Pinot Grigio, Rosé
Cheesesteak – Carménère
Cubano – Chardonnay
Roast beef – Malbec, Syrah
Italian beef – Merlot
Grilled cheese – Chardonnay or semi-dry Riesling
Grilled chicken – Sauvignon Blanc
Ham and cheese – Chardonnay
Italian meat sandwich – Prosecco
Peanut butter & jam – Off-dry Riesling
Pulled pork – Pinot Noir, Cabernet Franc
Reuben – Pinot Noir, Rosé
Cured salami – Shiraz/Syrah
Tuna melt – Verdicchio
Classic turkey – Chardonnay
Turkey burgers – Pinot Noir
Grilled vegetables – Sauvignon Blanc

Whatever your choice of sandwich, the accompaniment of a glass of wine can enhance your dining experience.

Sláinte mhaith

Pairing Wine with Thai Food

May 17, 2025May 17, 2025 / A Layman's Wine Musings / Leave a comment

Pairing wine, or any alcoholic beverage for that matter, with Thai food is without history or precedent. Whereas many cultures traditionally include alcoholic beverages as part of their cultural experience, for example the French with wine, the Japanese with sake, and the Germans with beer, Thais have no history of pairing alcohol with food at all.

Therefore, when pairing wine with Thai food, there are no rules or traditions to be followed. However, there are general guidelines that can be followed when matching wine with any flavour, boldness, sweetness, spiciness, acidity, or heat combinations of food. I have written about these in one form or fashion numerous times over the years.

In case you don’t want to engage in your own research to find the perfect pairing for your next Thai dinner, here are some wine pairing suggestions from a variety of experts.

As a general comment, lighter-bodied wines, particularly whites and rosés, are good choices. Off-dry Riesling, Pinot Gris, Sauvignon Blanc, Grüner Veltliner and Chenin Blanc go well, along with some lighter red wines such as Pinot Noir or Gamay.

Some Thai dishes, particularly curries, can be quite spicy. A wine with a touch of sweetness can help balance the heat. A Sauvignon Blanc, an off-dry Riesling or a Gewürztraminer would be a good choice. Also, a Riesling can complement the aromatic herbs and spices often used in Thai cooking.

If your preference is for red wine, the light body, low tannins and high acidity of Pinot Noir make it a good choice for Thai food. Gamay, being similar to Pinot Noir, also has a light body and is high in acidity making it a good choice as well.

A light-bodied French Beaujolais can pair well with heartier meat dishes or those with umami-rich sauces.

Wines to avoid include heavy, full-bodied red wines with high tannins, as they can intensify the spiciness of Thai dishes. Therefore, it is best to stay away from wines such as Cabernet Sauvignon and Shiraz.

Here are some more detailed suggestions:

Green Curry: Malbec
Larb: Grenache
Mango Sticky Rice: Sauternes
Massaman Curry: Gewürztraminer
Moo-ping: Grenache or Syrah
Pad Karprao: Red Burgundy, Cabernet Franc
Pad See Ew: Primitivo/Zinfandel
Pad Thai: Chenin Blanc
Som Tum: Moscato d’Asti
Tom Yum: Sauvignon Blanc

One thing is for certain, whichever wine you select to have with your Thai meal will not be wrong.

Sláinte mhaith

Wine Service

May 3, 2025 / A Layman's Wine Musings / Leave a comment

What is ‘wine service’? Experts define it as the way a bottle of wine is served to a gathering of guests. Wine service must include the handling of the bottle itself. Based on this definition, if you were to order a glass of wine in a restaurant, this would not be included under the definition of wine service. Instead, it is considered in the definition of ‘bar service’, perhaps a discussion for another day.

The wine service process begins with the selection of the wine, either from a list or by the recommendation of the restaurant wine steward or sommelier, or in the case of a private gathering, your host.

The first step is for the server or host to open the bottle of wine. They begin by removing the foil or capsule covering the cork using a knife or foil cutter. Then they make a clean cut just below the lower lip of the bottle to expose the cork fully.

When serving flat wine (wine with no bubbles), they insert the corkscrew by positioning the tip of the corkscrew at the center of the cork. Gentle pressure is applied and the corkscrew is twisted clockwise until the screw is fully embedded in the cork.

With the corkscrew securely in place, it is rotated approximately six half turns to ensure a firm grip on the cork. Then utilizing the lever arm of the corkscrew, the cork is slowly and steadily lifted upwards. Even pressure should be applied to prevent the cork from breaking or crumbling.

After removing the cork, the neck of the bottle should be inspected for any cork leftovers. A clean napkin or cloth should be used to gently wipe away any residue to ensure a pristine pour.

With the wine glass sitting on the table, the server’s dominant hand should grasp the bottom half of the wine bottle. The other hand holds a cloth napkin below the lip of the bottle to avoid dripping. The bottle should be placed over the wine glass and slowly and steadily turned down over the glass and the wine poured in the center or all along the side. The label should be turned forward, making it visible to the person being served in order to identify the wine that is being poured.

In the typical wine glass, the spread between the rim and the stem is generally the widest at the line for serving 150 millilitres (5 ounces). When the pour is complete, the bottle should be tilted up with a twist and the lip wiped with the napkin.

If serving a sparkling wine, it should be served chilled. An ice bucket is useful in this situation. The bottle needs to be opened gently and slowly, pressing the cork with the thumb while it is gradually being removed due to the pressure inside the bottle. The bottle should be tilted at a 45-degree angle to ensure that wine does not escape from the bottle. Pour the wine slowly and uniformly while holding the glass slightly tilted. This will help prevent the wine from spilling over the rim of the glass.

Once the last of the guests’ glasses are filled the wine service is complete.

Sláinte mhaith

Should the LCBO be Privatized?

April 19, 2025 / A Layman's Wine Musings / 1 Comment

In Ontario, where I live, there is an age-old debate as to whether wine and liquor sales should be government controlled and sold only in the Liquor Control Board of Ontario outlets (LCBO) or allowed to be sold by private enterprise. During recent years, government control has been loosened somewhat, enabling wine, beer and coolers to be sold in grocery stores and more recently in convenience stores.

The LCBO’s history dates back to 1927 and the end of prohibition in Ontario. In 1927 the LCBO was basis of three central beliefs:

The best way to prevent social harm and health risks related to alcohol consumption was to make purchasing alcohol awkward or inconvenient.
Adults could not be trusted to make their own decisions around responsible alcohol consumption.
Private sector retailers did not have the capacity to balance market competition and social responsibility.

Attitudes are very different today and it can be argued that the LCBO would not have been necessary nor created if current circumstances had applied in the 1920s. In today’s world, the private sector manages business enterprises for profit and the government regulates their behaviour through the establishment of standards and the use of enforcement to ensure those standards are met.

There have been several studies over the years on what reforms, if any, should be made to the LCBO. It has been argued that the government could generate more revenue by privatizing the LCBO’s retail stores while keeping their wholesale business in place.

This is what Alberta did back in 1993 when it introduced a privatization scheme. The system initiated more selection, arguably reduced prices and enhanced convenience for the consumer. It provided better opportunities for small business and alleviated the government from direct business operations.

Despite Alberta’s experience, Ontario has not had the enthusiasm for such a venture. A study published in 2019 suggested that the people of Ontario did not want privatization as they felt the LCBO provided great value-add to the community as their surpluses fund other provincial initiatives. Reform is more likely to take place in the distribution process via an expansion in the type and number of retail outlets allowed to sell wine and in the pricing of wine.

The LCBO has a dual social responsibility mandate. It is responsible for generating revenue for the benefit of the Ontario government, as well as a social responsibility to put in place a system of minimum selling prices to discourage excessive alcohol consumption. This has been criticized as being a legally sanctioned price fixing mechanism to guarantee profits and discourage price competition.

It’s interesting to note that each province sets its own rules and regulations regarding the sale of wine and liquor. This is illustrated by the table below which indicates when each province implemented and repealed prohibition in Canada.

Province/territory Prohibition enacted Repealed

British Columbia 1917 1921

Alberta 1916 1923

Saskatchewan 1915 1925

Manitoba 1916 1921

Ontario 1916 1927

Quebec 1919 1919

New Brunswick 1856 1856

1917 1927

Northwest Territories 1874 1891

Nova Scotia 1921 1930

Prince Edward Island 1901 1948

Yukon 1918 1920

Newfoundland 1917 1924

Perhaps standardization of liquor sales should be considered across the country. That could be a discussion for another day.

Sláinte mhaith

The Sparkling Wine Market

April 12, 2025April 12, 2025 / A Layman's Wine Musings / Leave a comment

The demand for sparkling wine can be very volatile as it is heavily influenced by consumer moods and trends. Sparkling wine is traditionally related to festive gatherings and celebrations as long as people are congregating for happy times there will be a demand. However, during economic down times or in unusual circumstances like COVID-19, people are not gathering to celebrate and the sparkling wine market suffers.

Photo credit: *marketresearchintellect.com*

Like in so many segments of the wine industry, there is increasing demand for non-alcoholic sparkling wine options as the younger generations become more health-conscious and want to avoid alcohol. This trend is expanding market appeal. Vintners who embrace this new market by diversifying their product lines and expanding consumer reach will benefit.

Health-conscious consumers are looking for wines with reduced sugar content and fewer calories. This shift encourages innovation in product formulations, helping wine makers attract a broader consumer base. Low-calorie options provide a competitive edge in a health-driven market.

Given today’s ecological and environmental concerns, consumers are also placing much more emphasis on sustainability and organic certifications. Sparkling wine producers who are adopting eco-friendly practices are appealing to environmentally conscious buyers. This trend is providing producers with the ability to command higher prices & enhance brand loyalty.

The sparkling wine market, which has been steeped in tradition for centuries, is now being forced to change by evolving consumer demand. Producers need to respond and adapt to the evolving marketplace if they want to continue to survive.

Sláinte mhaith

April is Wine Month in British Columbia

April 5, 2025 / A Layman's Wine Musings / 1 Comment

For the eighth year, the British Columbia government has declared April as Wine Month in recognition of the vital role that the B.C. wine industry plays in the province’s economy, tourism and culture. Given the effects of the current economic uncertainty combined with the devastating environmental impacts of the past couple of years, this recognition is very timely.

B.C. Wine Month is intended to be a celebration of everything related to B.C. wine, including new 2024 vintage releases, including B.C. VQA wines, which consist of wines that are 100% produced in B.C., and for a limited time because of the 2024 environmental situation, Crafted in BC wines produced under the 2024 vintage relief and support program. See my post from November 9, 2024, “2024: A Year to Remember” for details regarding the events of 2024.

Wine Month is intended to recognize the people working in the wine and hospitality sectors who create memorable experiences for visitors from around the world that come to enjoy the wines and flavours of the region. This supports grape growers, winemakers and winery operations, increasing the market exposure to their excellent wines.

According to Wines BC (winesbc.com), there are 929 vineyards in British Columbia along with 369 licensed wineries. The B.C. wine industry generates about 3.75 billion dollars annually, contributes over 440 million dollars in federal and provincial tax revenues, and employs over 14,000 full-time workers. An estimated one million tourists are drawn to the region each year resulting in 452 million dollars in tourism-related revenue, along with 147 million dollars in tourism-related wages from over 2,600 associated jobs. This all boils down to 105 dollars being generated for the economy from every bottle of wine sold.

B.C.’s Wine Month is something worth celebrating.

Sláinte mhaith

Dessert Wine Trends

March 22, 2025 / A Layman's Wine Musings / Leave a comment

As the name suggests, dessert wine is a sweet wine that is intended to be served alongside dessert. These wines are often rich in flavour and have a high sugar content.

*Photo credit: varuninamdar.wordpress.com*

There has been a growing demand for premium dessert wines aimed at satisfying consumer demand for high-quality and unique flavours. This has driven market growth by enticing wineries to improve and enhance their product offerings and release new artisanal options, which in turn command higher price points and increased revenue.

There is rising interest in low-alcohol dessert wines by health-conscious Millennials and the Gen Z population who desire lighter wines. These wines also appeal to a broad range of wellness seekers, thus enhancing market growth.

Again, health-conscious and ethically driven drinkers are creating demand for vegan and allergen-free wine alternatives. By excluding animal-derived fining agents, which are added to wine to alter its colour, flavour, texture, and clarity, new dessert wine markets become available. These agents include additives such as casein or gelatin.

There are generally five types of dessert wine. Thirty percent of the market is made up of fortified wines, consisting of Port, Sherry, Madeira and Marsala.

Late harvest wines are next, consisting of twenty-five percent of the dessert wine market. Included in this category are Late Harvest Riesling, Late Harvest Sémillon and Late Harvest Gewürztraminer.

Controlling twenty percent of the market is Ice Wine. Included are Eiswein and Ice Cider.

Botrytized Wines, also referred to as Noble Rot, consist of fifteen percent of the market. For an explanation of this type of wine, refer to my post, Dessert Wines from April 18, 2020. Wines in tis group include Sauternes and Tokaji Aszú.

The “Other” wine category make up the remaining ten percent of the dessert wine market. Included in this catch-all category is Recioto della Valpolicella, Vin Santo and Muscat / Moscato.

Sláinte mhaith

Portugal’s Douro Valley Wine Region

March 15, 2025 / A Layman's Wine Musings / Leave a comment

The Douro Valley is the oldest established wine region in the world, dating back to 1756. It was first renown for its Port production. However, from a tourism perspective, it has only been popular for the past couple of decades, after being declared as a UNESCO World Heritage site in 2001.

The Douro Valley region is no longer just know for its Port, but also for an increasing number of dry red wines often made from the same native grape varieties. A much smaller number of quality white wines are also now produced.

The viticultural zone covers the steep slopes along the banks of the lower ranges of the Douro River. The river flows from northern Spain, where it is called the Duero. The river finally reaches the Atlantic Ocean at Oporto. The vineyards stretch up the steep, dry slopes on either side of the river.

There are three subregions in the Douro, each covering its own section of the river. Of these, the Douro Superior region is the furthest inland. It is covered in terraced vineyards and takes up about 20 percent of available vineyard land in Douro.

The central part of the Douro region, centered around the village of Pinhão, is the Cima Corgo region. It is where most of the prestigious Vintage Port originates from.

Cima Corgo is the largest subregion, accounting for almost half of the valley’s total wine production. The vineyards are steep with the vines nearer the river generally ripening much earlier than those at higher elevations. For this reason, the harvest is often completed in multiple sweeps of the same vineyard.

Nearest Oporto and the coast is the Baixo Corgo subregion. This area is best suited to produce table wines. The area is cooler and wetter than the other regions and more accessible, easily enabling bulk-wine operations to function.

Both the Douro’s still and fortified wines can be made from more than 80 different grape varieties. However, the vineyards are dominated by five key varieties: Touriga Nacional, Touriga Franca, Tinta Barroca, Tinto Cao and Tinta Roriz (Tempranillo). Of these, aromatic Touriga Nacional is the most highly regarded, but Touriga Franca is the most planted.

As recently as twenty years ago, Portugal produced very little quality still wine. However, since then it has become world renowned not only for Port but also for its DOC Douro still wines

There are several international varieties of grapes grown in the Douro valley, particularly to produce table wines. The most common of these are Cabernet Sauvignon, Sauvignon Blanc and Gewürztraminer.

Sláinte mhaith

In Response to Donald Trump

March 8, 2025 / A Layman's Wine Musings / 3 Comments

During the past six years that I have been writing this blog I have always steered away from political issues. However, today I feel compelled to speak out against Canada’s one time ally, the United States. With the return of Donald Trump to the White House’s Oval Office, Canada’s economy was placed under direct attack by Trump when he decided to impose twenty-five percent tariffs on Canadian imports to the U.S., without just cause. Similar sanctions have been imposed on Mexico and China and are being threatened against the European Union.

In response to these bullying tactics by Trump, and as a proud Canadian, I will no longer purchase or write about American wine until such time as Trump refrains from his attack on Canada.

Canada has been the top export market for U.S. wines and Ontario’s provincial liquor board (the LCBO) has been among the largest purchasers of U.S. alcohol. In Ontario, imported wines are primarily sold through provincially owned and operated retail outlets, although recent regulatory changes have authorized 157 private grocery retail locations to distribute wine and beer.

The first phase of Canada’s response to the U.S. imposed tariffs includes tariffs on wine and spirits, in addition to many other products. Ontario is banning American liquor and the LCBO is removing American wine, spirits and beer from its shelves. This will represent about a billion dollars worth of American alcohol.

British Columbia, Alberta, Saskatchewan, Manitoba, Nova Scotia and Newfoundland are also removing U.S. liquor from their store shelves. At last word Quebec is considering the idea. On the bright side these bans will serve to enhance the sale of Canadian wines in Canada, as well as European, Australian, South American and South African wines.

Hopefully the American people will convince Trump that the imposition of his tariffs will not only hurt international economies but his own economy as well. It is a sad situation.

Sláinte mhaith