Uncorked Ontario

Tasting for the 2009 InterVin International Wine Awards was conducted in September 2009 at White Oaks Resort & Spa in Niagara-on-the-Lake. A panel of distinguished sommeliers, wine writers, educators and winemakers who assessed more than 750 wines from 16 countries during the competition, judged the extensive three-day blind tasting evaluation.

Judges included internationally acclaimed sommeliers Zoltan Szabo and Jamie Drummond, respected wine writers Margaret Swaine and Daenna Van Mulligen and celebrated winemakers Darryl Brooker and Craig McDonald.

Full results from the competition are available online at intervin.ca.

Category: Cabernet Franc

Medal: BRONZE
Winery: Colio Estate Wines Inc.
Brand: CEV
Style: Cabernet Franc
Vintage: 2005
Retail: $20.75

Medal: BRONZE
Winery: Muscedere Vineyards
Brand:
Style: Cabernet Franc
Vintage: 2007
Retail: $16.00

Medal: BRONZE
Winery: Pelee Island Winery
Brand:
Style: Cabernet Franc
Vintage: 2008
Retail: $10.95

Category: Cabernet Sauvignon

Medal: SILVER
Winery: Pelee Island Winery
Style: Cabernet Sauvignon
Vintage: 2005
Retail: $24.95

Medal: BRONZE
Winery: Colio Estate Wines Inc.
Brand: CEV
Style: Cabernet Sauvignon
Vintage: 2007
Retail: $19.75

Category: Chardonnay – Unoaked

Medal: BRONZE
Winery: Colio Estate Wines Inc.
Brand: CEV
Style: Chardonnay Musque
Vintage: 2007
Retail: $15.35

Medal: BRONZE
Winery: Pelee Island Winery
Brand:
Style: Chardonnay
Vintage: 2008
Retail: $10.95

Category: Late Harvest

Medal: BRONZE
Winery: Pelee Island Winery
Style: Late Harvest Riesling
Vintage: 2008
Retail: $13.95

Category: Pinot Noir

Medal: BRONZE
Winery: Pelee Island Winery
Style: Pinot Noir
Vintage: 2008
Retail: $10.95

Category: Red Blend

Medal: BRONZE
Winery: Pelee Island Winery
Brand: Eco Trail
Style: Red
Vintage: 2008
Retail: $9.95

Category: Red Varietal

Medal: BRONZE
Winery: Muscedere Vineyards
Style: Baco Noir
Vintage: 2007
Retail: $18.00

Category: Riesling Dry

Medal: BRONZE
Winery: Pelee Island Winery
Style: Riesling Dry
Vintage: 2008
Retail: $10.95

Category: Sauvignon Blanc

Medal: BRONZE
Winery: Colio Estate Wines Inc.
Brand: CEV
Style: Sauvignon Blanc
Vintage: 2008
Retail: $15.75

The Cottam Wine Society, an unofficial group of self proclaimed local wine experts from South Western Ontario will gather this New Year’s Eve to conduct their first annual tasting and to crown the best Baco of the bunch.

Eight local Baco Noir’s from Lake Erie North Shore and one from the Niagara region will be put to a blind taste test and only one will be awarded the title as best local Baco.

Here is a list of Baco Noir’s that will be tasted:
Colio 2008,
Pelee Island 2008,
Mastronardi Casa Nostra 2008,
Erie Shore 2008,
Muscedere 2007 Reserve,
Aleksander 2007,
D’Angelo 2007 Reserve,
Sanson 2005 Reserve,
Henry of Pelham 2005 Reserve.

The eight local Baco’s will also be put to the test as they compete against what many consider one of the best Ontario Baco Noir’s from the Niagara region, Henry of Pelham 2005 Reserve.

Do you agonize over eating your favorite food because it contains too much fat? And do you find it difficult to stay away from them as well? This is a difficult choice but the fact that you are concerned about your fat intake and the kind of diseases it can lead to suggests that you are willing to take the steps necessary for eating better food. And we are here to teach you some of the important steps you could take to lead a healthier life.

By simply selecting the right ingredients, making healthier substitutes and choosing the proper cooking techniques, you can increase the amount of nutrients contained in your meals.

* Start with the salt content in your food. Even if you reduce the salt content by half, this will not affect the taste to any considerable extent. Instead of salt, try adding any spice, sprinkling some herbs or adding citrus juice or vinegar. You could try adding onion powder or garlic to any soup or sauces. Some people prefer a mixture of paprika, onion, garlic and a few parsley flakes in their meat.

* Also watch out for the sodium content in your food. If you use quite a bit of canned, processed or preserved vegetables, your sodium intake will be quite high. You could instead go in for canned or preserved foods marked ‘low-sodium’ or just try the frozen variety instead. Compare the tins of different companies and pick up the one that lists the least amount of sodium in its nutrition facts. Of course, the best option is always to go in for fresh vegetables.

* Your blood pressure and your cholesterol levels can be very effectively controlled by using tomatoes, onions, herbs and vinegar as well as using low-fat sauces and low-fat salad dressings. Try substituting full cream products like yogurt or sour cream with fat free or low-fat alternatives.

* You can best preserve the nutrients in vegetables by quickly steaming them or just stir frying them instead of frying or even boiling. Do not cook at very high temperatures since the heat and excess liquid can simply remove all the valuable nutrients. Even while stir frying or grilling, you should use non-stick cookware or a spray. Roasting or poaching are also good alternatives. Avoid open-flame grilling since this is supposed to produce compounds that may give rise to cancer. Finally, cooking in the microwave may be one of the healthiest ways of cooking since it does not take long to cook the vegetables and there is no need to add any extra fat.

* You should increase your fiber input by using whole grains instead of highly refined products. Try whole-wheat flour, brown rice, barley and oatmeal.

* Add fresh fruits and vegetables to your diet whenever possible. For example keep some cut and shredded vegetables ready in to add to salads, in casseroles, and to stews and soups. For added flavor, try adding chopped yellow and red peppers. Excellent alternatives to heavy gravies or sauces accompanying meat dishes are fruit chutneys and vegetable salsas.