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My Palate is confused!!

Posted by Gary Killops on January 31, 2010

I am really enjoying this wine class I am taking, “Wine Sensory 1″ but it is really messing up my palate.

I was visiting a local winery yesterday and talking to an employee who works there and is also in my class. I was asked if I liked the class and when I toldthem that I did and went on to explain how my palate seemed all messed up the employee stated that they noticed the exact same same thing. We are both a bit confused by this. Not sure exactly why this is but I actually was glad to know that it wasn’t just me who felt this way.

I wonder if it has something to do with what my palate has been exposed to. I taste and drink mostly local wines, wines fom Lake Erie North Shore and Pelee Island. In the first two weeks of our wine class I have been exposed to wines from France, Italy, New Zealand, Chile and California, USA. I wonder if it is this world wide exposure to wines has put my palate to the test.

LCBO’s Product Search

Posted by Gary Killops on January 24, 2010

I really like the LCBO’s online product search tool.

I have been reading about MALIVOIRE’s 08 Gamay VQA Niagara. It was a new LCBO Vintages release on January 9th, 2010. All of the reviews have been very good. A search for this product online at lcbo.com showed two bottles still available in Windsor at the Roundhouse Center. I planned to be in that area yesterday so I stopped in and picked up the last two bottles.

The online inventory seems to be up to day. I went online again today and see that there are now no bottles of MALIVOIRE Gamay available in Windsor now. I imagine the online database is updated once per day late at night. It is a usful tool when looking to locate vintage wines that are not available at all LCBO locations.

Gary

Local InterVin 2009 Award Winners

Posted by Gary Killops on December 19, 2009

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

Boycott “Cellared In Canada” wines.

Posted by Gary Killops on August 2, 2009

Walking into your loacal LCBO, seeing his nice display of wines called “Cellared In Canada” you would think that you are buying Canadian wine. You have just been fooled. Cellared In Canada wines can (and often are) made from 70% foreign grapes.

Want to buy real Canadian wines? At the LCBO the only way to do this is to look for VQA on the label.

If you have a Facebook account you really should jion the “Boycott Cellared In Canada wines” group. Here is a link to this group:
http://www.facebook.com/home.php?#/group.php?gid=119899540133

One interesting message posted in the facebook roup was from Richard Karlo who explained the wine content act.

Here is a copy of his post:

To bring a little clarity into how we got to the current situation here is a little history on the wine content act.

Until 1972 all wine produced in Ontario was 100% locally grown. The wine content act was changed to increase blending in response to majority of grapes being pulled out (lambrusca) and replanted with fine wine grapes.

This was a long time ago when there was a shortage of the better varieties. This shortage no longer exists.

In 1972 wineries were allowed to blend up to 25% foreign content, into their wines.

In 1980, the wine content regulations were changed to allow wineries to blend up to 30% imported product in any one bottle of wine. This was done to supplement a perceived shortage of premium grapes.

In 1989, the North American Free Trade Agreement came into effect, and the wine content act was changed to allow wineries to blend up to 70% imported product.

Why was this done? Under the grape adjustment program, grape growers pulled out 8,200 acres of grapes so they could replace them with higher quality vinifera. The wineries, at that time, insisted there were not enough domestic grapes planted to fulfill market requirements.

This Act was supposed to end Dec. 31/2000

After a number of changes throughout the years, in January 2001, the wine content act was changed to allow a minimum of 30% Ontario-grown product and a maximum of 70% imported product in the “Cellared in”category.

There is no crop shortage to justify allowing so much foreign content in our wine. The industry growers are facing crop surpluses because the government supports sales and marketing of blended wine through the LCBO.

This situation has nothing to do with the problems at 20 Bees. That is a convenient scape goat for those who want to deflect attention from the real issues.

Gary

Wine Tastings and their Mysteries

Posted by Gary Killops on July 5, 2009

Have you watched wine tasters before? Take note of their ‘rituals’ in tasting various kinds of wines. First, they tilt the wine glass and then swirl the wine. After that, wine tasters sniff the wine and gargle it before they finally spit the wine out. This ‘ritual’ is very important in determining the wine’s quality; so don’t be surprised to see if wine tasters do those things.

Tasters tilt the wine glass so that they can determine a wine’s age. Tasting the wine’s color is very important as it determines its clarity. Once the glass is tilt, you will see that a young wine has a dark colored edge and a faintly lighter color at the edge indicates an old wine. This is used for testing red wines. For the white wines, you need to look down straight at the wine. Greater clarity will be indicated by more sparkles in the wine, like that of diamonds.

By swirling the wine in the glass, you can test the wine’s body. If the wine adheres to the wine glass’ sides, it has greater body. There are also times when the wine doesn’t adhere to the glass’ body.

The aroma of wines is tested by swirling it on the glass and then sniffing its vapors deeply. Younger red wines smell like berries and there is also a slight smell of chocolate, liquorice, spice, and mint. Older red wines smell more like prunes or raisons; wines that are of no good or too old smell like that of vinegar. The same pattern is followed by white wines.

Try sipping a bit of wine and roll it over your tongue. Place the wine at the center of your tongue and gargle it to release its flavor. If the tip of your tongue is tingling, it indicates a sweet wine. Acid wines will give you needles and pin-like sensations at the sides of your tongue. If you feel dryness all throughout your mouth, indicates a wine with high tannin. Tannin is considered as natural preservatives and you often find them in younger red wines.

Before swallowing the wine, try to observe if there is concentration of deep fruit in the wine. In tasting wines, it is advised that you swallow the wine little by little. The best of wines should display a pleasant and lingering finish.

Connoisseurs are the expert wine tasters. Not everyone can assess the wine’s quality even if they follow the so-called rituals because it takes time and experience to identify the best wines in the world. But if you want to indulge yourself in wine tastings, you may do so and make sure that you learn from the experts.

If you have the makings of a connoisseur, join wine tastings now. There are a lot wines sold all over the world and if you’re a wine lover, wine tastings will do you good. There are also wine tasting tours that you might want to try out.

Before you succeed as a connoisseur in wine tastings, make sure that you master the ‘rituals’. It takes time and patience; even if you encounter some difficulties, don’t give up and try to learn from your past mistakes. Always keep in mind that experts started out just like the other beginners.

Wine tasting is a good way to know the best wines in the market.

Gary

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