So many wines, so little time.  With the LCBO Vintages stocking their store shelves with new inventory of wines every 2 weeks, it can be mesmerizing to figure out which wines to purchase.  Unlike trying on a pair of new shoes or flipping through a book to read the author’s writing style, the tough part about wine shopping is that you really can’t try the wines before you decide to put them into your shopping cart.

Comes along my savvy idea of ‘If I only had $100, I would buy.” (go ahead & say this with the tune of the Barenaked Ladies song in your head!)

As part of the small community of wine writers & media, I am invited to sample the wines several weeks before they arrive on the store shelves at Vintages.  This means, I have made my list of ‘must buy wines’, weeks before the wines are in stock at your local LCBO. 

To help you navigate through the rows of newly released wines, I will post my ‘If I only had $100, I would buy” blog , before each Vintages release (the 2^nd and 4^th weekend of every month).  This is simply a list of good value wines that will amount to no more than $100. By no means do you have to buy what I suggest, this is simply my list of what I plan to buy.

Click here to download & print this handy shopping list.  Let me know if this is helpful or to pass along your wine tips.

Cheers & Enjoy,

-Debbie
Follow me: twitter.com/savvydebbie

If I only had $100, I would buy…

For the May 2, 2009 LCBO Vintages release

Can’t get enough of - Pierre Sparr Cremant d’Alsace Rosé, France (sparkling rosé)

$19.95    Check Inventory at LCBO Vintages

Outstanding! Refreshing, dry, crisp, well made & easy drinking with a nice light mousse (winespeak: fine bubbles). Made with Pinot Noir grapes, this salmon coloured bubbly is perfect for any occasion, welcome friends with a glass when you have a dinner party, or have on hand to unwind.  No need to wait for a celebration to pop a sparkling wine – life is too short!

My new House White Wine - Domaine Gérard Neumeyer Le Berger Pinot Gris, France

$18.95    Check Inventory at LCBO Vintages

Did you know that Pinot Gris is the same grape as the popular Italian Pinot Grigio?  In France, the Alsace region is famous for making dry, crisp, refreshing Pinot Gris wines….and this is a mighty fine example! Refreshing with pear, light floral aromas & a taste that reminds me of the yummy juice in a can of mandarin oranges.  The zippy acidity creates the clean taste with a long finish.   Serve chilled on its own, or with white fish or a meal of ham with sweet potato. Delicious!

My new House Red Wine - Santa Julia Reserva Cabernet Sauvignon, Argentina

$13.95    Check Inventory at LCBO Vintages

Created by Familia Zuccardi Winery – the same winery that produces the ever popular FuZion Shiraz-Malbec red (that is only $7.45), this wine is another example that price tags are not indicators of quality.  Full bodied, with intense aromas & flavours of figs, delicious red fruit, cedar, vanilla with a hint of smoke (these last 3 characteristics come through because the wine has been aged in oak barrels).  Perfect for the nights when you fire up the BBQ to grill hamburgers, steak, sausages & pork chops. 

Go local - drink Ontario -  Niagara College Teaching Winery Unoaked Chardonnay 2006 VQA, Ontario

$14.95    Check Inventory at LCBO Vintages

Ontario continues impress & this is another fine example.  This is the college that many of Canada’s new winemakers are learning from the experts & getting their hands on training.  Believe it or not this wine is a class project!  Not to be overlooked as the college is turning many heads with the coveted awards it is winning for their wines.  This Chardonnay is light bodied with aromas that remind me of the first bite into a green apple with lively acidity & minerals (think a sandy beach).  Every sip is refreshing, with a lime & lemon finish.  At this price, it is easy to stock up your fridge. Chill to drink on its own or with rainbow trout, cold shrimp, sushi, or as you nibble on cheddar or parmesan cheese.  

INSIDE SCOOP: Niagara College Teaching Winery will be featured in our Savvy Selections wine of the month club. Every month, three different bottles of premium Canadian wine from a featured winemaker are delivered straight to your door. These are wines you won’t find at the LCBO or SAQ — handpicked by us for your enjoyment. Subscribe online at  www.savvyselections.ca

For your weekend BBQ - Porta Boldo Reserva Cabernet Sauvignon, Chile

$21.95    Check Inventory at LCBO Vintages

Made with organically grown grapes, this big bold full bodied red wine is loaded with luscious flavours of blackberry, fig jam that warms you with every sip.  Delicious with a hint of mint & smoke as it lingers in your mouth.  This one is begging to be enjoyed with anything from the BBQ.  Fire it up!

GRAND TOTAL: $89.75

One way to cool down on a warm day is to treat yourself to a delicious sip of icewine.  In fact…I was treated to a sampling of 15 different icewines at this year’s Vancouver Playhouse International Wine Festival offered for those of us who have a sweet tooth.  Rows and rows of glasses were readied as winemakers from Ontario, British Columbia, Washington and Germany shared with us stories about each sweet creation, their experiments, and tales of harvest in frigid temperatures (grapes need to be picked when -8C or colder to be labeled as icewine and command the high price point).  This seminar made my teeth sing as I sipped the sweet nectar. 

Celebrated wine author, John Schreiner explained that while researching his book, Icewine: The Wine of Winter, the Germans laid claim to making the first wine with naturally frozen grapes.  The Austrians perfected this art.  The idea grew to make icewine in Ontario in the early 1980’s when a group of Austrians grape growers and winemakers were involved in pioneering the Ontario wine industry. 

“After a number of years of experimenting, Ontario icewine was put on the map when Don Ziraldo, founder of Inniskillin took a bottle of icewine (made by winemaker Karl Kaiser) to a wine competition in Bordeaux, France in 1990.  Don casually served this novel wine to his peers to get their impression”, tells John Schreiner.  Encouraged by the impressive feedback, Ziraldo entered a bottle into the competition the following year and won top award in the sweet wine category. 

That was the legendary beginning spotlighting Canada on the world wine stage.

In 2008, Vintners Quality Alliance (VQA) reports that 130 plus icewines were produced in Canada – mainly using Vidal grapes.  Paul Bosc, owner of Chateau des Charmes Winery explained, “Vidal has thick skins and strong stems that withstand the harsh weather while waiting for the magic temperature of -8 degrees to be harvested“.  Other grape varieties successfully used for icewine include Riesling and Cabernet Franc.  Recent experiments include icewine made with Viognier, Tempranillo, Shiraz and Pinot Noir grapes.

Ready to taste!

Savvy Sommelier tasting notes on icewines featured in this seminar:

  

 

Jackson Triggs Okanagan Grand Reserve Riesling Sparkling Icewine 2007 VQA, Okanagan, British Columbia

Sitting at my table on my immediate left was Derek Kontkanen, Jackson Trigg’s newest winemaker.  This wine is one of three sparkling icewines made in the world. Double fermented to create the elegant bubbles that seem to lighten the typical cloying texture of icewine.  Honey, mango & pineapple with a refreshing acidity – this wine is simply heaven in my glass!

Chateau des Charmes Vidal Icewine 2006 VQA, Niagara, Ontario

A classic - golden nectar that oozes aromas and tastes of a freshly cut sweet pineapple with flavours of dried apricots intermingled.  Smooth texture allows the wine to glide over your tongue with a finish that lingers long after your first sip.

Peninsula Ridge Riesling Icewine VQA 2006, Niagara, Ontario

Founder Norman Beal told the story how over the years, his winemaker originally from Chablis, France, Jean-Pierre Colas, had never made icewine. “After I enticed him to move his family to Niagara and all of the contracts were signed, I slipped the comment ‘…and you will have to make icewine… Jean Pierre, just looked at me true to his French character, he shook his head at the ludicrous idea.  After several attempts, he has now warmed up to the idea and is making impressive icewines.”  This Riesling is butterscotch in colour with pear and marmalade aromas and tastes, this wine is refreshing with a long finish.  Perfect with blue veined cheeses or a slice of rustic tarte aux pommes.

Mission Hill Riesling Icewine VQA 2006, Okanagan, British Columbia

“Icewine harvest came unusually early in 2006”, recalled winemaker John Simes.  Picked on Nov 28 & 29^th (a month early than previous years), the wine was all about caramel, butterscotch and toffee. Delicious!

Then the Germans showed their talent…

Erbacher Michelmark Riesling Eiswein 2001, Germany

Hard to believe that this is 8 years old, this elegant, light wine impressed us all.  “Smells and tastes like lemon drop candies – you know the hard ones dusted with icing sugar’, commented one of the participants. Refreshing with notes of lemongrass, chamomile flowers this wine showcased that there are many styles of icewines.

St Urbans-Hof Ockfener Bockstein 1998, Germany

Vintner Nik Weis, explained that the biggest challenge of making this wine is keeping the deer from eating the frozen grapes before they are picked.  Very different from the other icewines, this one had delicate floral aromas reminding me of elderflower, lilac and rose with a mineral undertone.

We were then treated to an icewine made 25 years ago…

Hainle 1984 Riesling Icewine, British Columbia

Jaws dropped as we savoured the toffee coloured icewine that was pulled out of the winery’s library.  I have never had anything like this.  Reminiscent of Cognac aromas and taste, this wine was made with Canada’s first certified organic grapes.  “This was a classic case of roaming through the vineyards one wintery day only to discover – Oh my god, we forgot to pick this row of grapes,” recounted Tilman Hainle whose father was the original owner of the winery at the time (the current owners are the Huber family)

For something different…

Working Horse Pinot Noir 2007 Okanagan, British Columbia

 Tilman Hainle continued his presentation as he poured this interesting icewine made with Pinot Noir grapes.  Canada’s first organic winemaker and well known in Okanagan, was establishing his second winery – Working Horse Winery.  “A grape grower called me late one evening saying that he had organic icewine grapes available….what he meant was that they were available right there and then! This opportunity does not happen often. My winery was not built yet nor did I have any equipment.  After phoning around and calling in favours, I was thrilled to be able to make this icewine.” 

Summerhill Pyramid Winery Organic Pinot Noir Icewine 2003 VQA, Okanagan, British Columbia

I carefully sipped on this icewine appreciating that the grapes were grown only a few kilometers away from the devastating forest fires of 2003.  Looking like wild strawberry jam in my glass, there were delicate aromas of roasted coffee mixed with tastes of homemade strawberry jam.  A beautiful wine, “…one that I enjoy dunking a biscotti into my glass”, suggested winemaker Eric vonKrosigk

Inniskillin Tempranillo Icewine 2007 VQA, Okanagan, British Columbia

Sitting on my right was winemaker Sandor Mayer who immigrated from Hungary for the opportunity to work at Inniskillin in the Okanagan.  Sandor has been experimenting with small plantings of different grape varieties to see what will grow in Okanagan. His small section of Tempranillo grapes were left on the vine until frozen (on January 1^st!) then crushed to make this novel icewine.  Garnet colour with cherry aromas with tastes of raspberries and red candied apples that you find in a country fair, every sip was both sweet and refreshing with lively acidity.  A neat treat.

The finish line…

Pillitteri Estates Shiraz Icewine 2006 VQA, Niagara, Ontario

 “A real prize”, states winery president, Charlie Pillitteri, whose winery claims that they are the world’s largest producer of estate icewine. Not only is Charlie proud of this unique wine, this delicious wine was ranked the 2^nd top Syrah in the world at the Syrah du Mondes competition in France last year.  It had an interesting aroma and taste that I could not identify until Charlie suggested ‘a good German made black forest cake’.  Exactly – both the dry dark chocolate cake and the sweet red cherries were captured in my glass.  Outstanding.

My sweet tooth was royally treated in this tasting.  It was an impressive experience to hear from each of the winemakers and winery owners whose devotion to craft icewine despite the challenges of cold temperatures.  Their passion encouraged us all to showcase icewine to more wine lovers.  “We should not wait until after dinner to serve it,” remarked Charlie Pillitteri, “at this point we are often too full.  Why not open a bottle of icewine before a meal?”

I will certainly try this at my next dinner party with friends.

Cheers!

Debbie

Follow me: twitter.com/savvydebbie

This year’s Vancouver Playhouse International Wine Festival provided me the opportunity to once again (lucky me!) to spend some time with Pascal Madevon, vineyard manager and winemaker for Osoyoos Larose.  He provided an entertaining and informative commentary alongside the tasting of the 2001-2007 vintages of Osoyoos Larose Le Grand Vin, as well as a component tasting of the 5 grape varieties that are blended to create the final masterpiece.

Osoyoos Larose is the result of a collaboration between Canada’s Vincor and Groupe Taillon of France, who have extensive vineyards and winemaking experience in Bordeaux.  Pascal, himself, spent about 15 years in the region, completing his wine-related education there and working at some of the major Chateaux.  As he led us through the tasting, he spoke about his family’s experience moving to the Okanagan, as well as the outstanding opportunity the terroir provides.

The vineyards in October

The vineyards which produce the grapes for Osoyoos Larose are located on the western slopes of the hills overlooking Lake Osoyoos, just to the north of the border with Washington state.  Blessed with a very dry and relatively windy climate, the region experiences intense sunlight and heat during the growing season.  However, the location in a mountain valley means that the shadow created as the sun sets cools key parts of the vineyard, creating exceptional growing conditions for the Merlot and Cabernet Franc in particular. 

Pascal commented on the remarkable nature of the terrain in his southern Okanagan vineyard.  “In 5 kilometres vertically, you have the same variations in climate that one may find over 500 kilometres in France.  The mountains create a very dry valley, and you have soils which are both sandy and rocky.  The relief is critical – it is very hot during a midsummer day, but the shadow on the mountain allows cooling at the end of the day.”  He pointed out that there is one plot of Merlot which is consistently outstanding year after year, and it receives the initial afternoon shadow. 

As Pascal narrated the history of the vintages from the initial one in 2001, we sampled the wines.  The first vineyards were planted in 1999, with each varietal matched to the soil, and irrigation systems installed.  “One of my greatest challenges was learning how to manage irrigation, as it was not required in Bordeaux.”  After testing revealed the high quality of the fruit, it was decided to proceed with a small vintage in 2001.  Special fermentation tanks were imported from France, along with 80 barrels.  Only 3,700 cases of 6 were produced.  On tasting at the Festival, this vintage of Le Grand Vin was complex and elegant, displayed intense flavors and a long finish.  As Pascal said, “When my Bordeaux colleagues and I compare wines, they are amazed at Osoyoos Larose, given the vines are so young.”

In 2002, more vines were planted and Pascal and his staff began managing vigor and practicing a form of trellising that ensured optimum exposure of the fruit to the sun.  Production almost doubled to 7000 cases.  The 2002 vintage is a very big wine with a hint of eucalyptus on the nose.  With firm tannins, the wine will benefit from further cellaring.  Pascal emphasized the outstanding growing conditions in the southern Okanagan.  “When I first saw the grapes, I couldn’t believe it – the fruit was perfect.  We pick by hand, but we didn’t need a sorting table because all the grapes were in excellent condition.”  2003 had a bit more acidity, but like the 2002 vintage, will benefit from longer cellaring.

In 2004, Pascal felt he was beginning to understand the irrigation requirements of his vines.  In fact, he used 40% less water for the 2004 vintage than for 2001.  He was very pleased with the results of this vintage – “2004 is a turning point demonstrating the potential of Osoyoos Larose”.  The 2004 vintage is drinking well now.  It is complex and full-bodied, with layers of flavor and a persistent finish.  This vintage also marked the first production of the second wine, Petales d’Osoyoos, of which 4000 cases were produced.  2005 is very similar to 2004, but bigger and more tannic, requiring further cellaring or decanting to achieve its apogee.  As Pascal said, these are food wines – “In France, we may sip a white wine on its own, but we only drink red wine with food.”

Additional vineyards continued to be planted and, in 2006, when Pascal saw the great potential for fully ripening Cabernet Franc, a decision was made to increase the proportion of these vines under cultivation.

With the 2006 vintage and more mature vines, the wine is even bigger, with more volume and chewy tannins.  Said Pascal, “It has great potential”, as should a great Bordeaux-style red!

In 2007, Pascal produced 21,000 cases of Osoyoos Larose Le Grand Vin.  He now has 1,600 oak barrels, and each vintage Le Grand Vin is aged in 60% new French oak and 40% one-year-old barrels.  Racking is conducted every three months using gravity flow to avoid agitating the wine.  Like the 2006, the 2007 vintage has strong tannins and big volume.  Said Pascal, “It is showing some oakiness since it is so young, but it has great potential due to the age of the vineyards.”  He plans to add more Cabernet Franc to the blend in future vintages, as it provides great power to the wine without introducing any green or leafy notes.

After tasting these vintages, we sampled the five component varietals:  Merlot, the dominant varietal, contributes about 2/3 to the wine; Cabernet Franc, which Pascal sees contributing up to 10%; Cabernet Sauvignon, which contributes about 20%; and small portions of Malbec and Petit Verdot.

Pascal provided a wonderfully graphic description of how each grape contributes to the volume, depth and complexity of the wine.  Merlot, the base of Osoyoos Larose, contributes dense fruit, volume and big structure.  Cabernet Franc has a chocolate notes and contributes power and strong tannins.  Cabernet Sauvignon adds complexity and ageworthiness to the wine.  Petit Verdot has lovely aromas and intense chalky tannins, so a little enhances the nose and the finish.  Malbec has a big fruity, floral nose, but more acidity, so its contribution is largely to the nose.  “Too much Malbec thins the wine,” said Pascal.

Through the tasting, Pascal emphasized the quality of the terroir in the Okanagan.  Said he, “The success of Osoyoos Larose is the terroir!”  He spends 80% of his time in the vineyard.  Then, in the cellar, he applies the same “formula” each year to produce the wine (I think he’s a bit too modest about his winemaking!).  And an outstanding wine it is.  Eighty-five percent of Osoyoos Larose is sold in Canada, most of it in B.C. 

The masterpiece

The 2005 vintage was recently released as a Vintages product in the LCBO  (#626325, $44.95).  There may still be a few bottles available.  So, be Savvy!  Purchase a few bottles of Osoyoos Larose Le Grand Vin 2005 for your cellar!  

Cheers & Enjoy,

Susan

Malivoire Gamay VQA 2006, $17
Consistently an impressive red wine, Malivoire has perfected the art of making a good Gamay!

With Malivoire Chardonnay Musqué…

Thai Salad Rolls with Sesame-Ginger Dipping Sauce

From Canadian Gardening Magazine, April 2009

Makes 16 rolls

While rice paper wrappers are customarily used to make this refreshing appetizer, this recipe uses young leaf lettuce for the wrapper, resulting in colourful, flavourful finger fare. Substitute chicken or salmon for the shrimp.

Note: A little of the dipping sauce is used to dress the ingredients, so make it first.

Ingredients

For dipping sauce:

1 tsp Asian chilli sauce (or substitute for ¼ tsp dried red pepper flakes)

2 tsp sesame oil

2 Tbsp rice wine

¼ cup orange juice

6 Tbsp soya sauce

1 tsp freshly grated ginger

2 tsp peanut butter (optional)

Combine all ingredients in a small bowl and mix well.

For rolls:

3 oz thin rice vermicelli noodles

20 pieces of leaf lettuce (16 to be used for wrappers and 4 leafs for the filling)

1 carrot, peeled, halved, cut into matchsticks pieces

1-2 green onions, trimmed, halved, cut into matchsticks

½ seedless cucumber, halved, cut into matchsticks

12 fresh sprigs of coriander

12 fresh leaves of each basil and mint

16 shrimp, cooked, halved lengthwise

Method

Soak vermicelli noodles in cold water for 5 minutes. Drain, then cover with boiling water and let sit for 5 minutes. Drain, rinse well, drain again and pat dry.

Stack 4 remaining lettuce leaves, roll them up and slice into thin strips using a chef’s knife.

Top each whole lettuce leaf with a little of the shredded lettuce, a few noodles, pieces of carrot, green onion and cucumber, a bit of coriander, one basil leaf and one mint leaf, arranging in centre. Add two pieces of shrimp and drizzle with a little of the dressing.

Fold up bottom edge of each lettuce leaf and roll tightly to enclose ingredients. Then arrange on a serving platter seam side down. If not serving right away, cover with plastic wrap and refrigerate.

Malivoire Pinot Gris – Recipe #1

Malivoire’s Marinated Mussels

From www.malivoirewine.com

Serves 4 (as an appetizer)

Ingredients

2 lbs cleaned Mussel meat (approx. 10 lbs. with shells) 

1 cup olive oil

2 Tbsp minced garlic

2 Tbsp chopped shallots

½ bunch fresh dill - stripped from stem

1 Tbsp apple cider vinegar 

Method

Steam mussels and cool for about half an hour. 

Once the mussels are cool, carefully remove the meat from their shells with your fingers or a fork.

Mix together remaining ingredients in a bowl. 

Add mussel ‘meat’, toss with marinade to completely coat. 

Cover and marinade for 12 to 24 hours in refrigerator.

Serve as an appetizer on its own or with crackers, sliced bread or wrapped in lettuce leaf.

Malivoire Pinot Gris – Recipe #2

Poached Chicken on Spring Greens

From Canadian Gardening Magazine, April 2009

Serves 4

A simple preparation that features boneless chicken breasts poached in an aromatic liquid. The flavour-infused chicken is then served over young lettuce, and the entire dish is drizzled with a bright Asian-style dressing.

Ingredients

For dressing:

1-2  fresh hot chilies, finely chopped (use rubber gloves when working with chilies; if you remove the membrane and seeds, they will be milder)
3 cloves garlic, minced
2 Tbsp light brown sugar
1 Tbsp rice vinegar
3  Tbsp fresh lime juice
3  Tbsp fish sauce

Whisk together all ingredients in a small bowl to combine well. Set aside.

For chicken:

3 coriander stems, roots intact, ends trimmed
1 Tbsp black peppercorns
4 slices fresh ginger root
2 green onions, coarsely chopped
½ lemon, thinly sliced
1 cup dry white wine (such as Pinot Grigio, Pinot Gris or Sauvignon Blanc)
1 Tbsp salt
4 boneless chicken breasts
4 cups spring lettuce greens
1 cup sugar snap peas or snow peas, blanched, refreshed in ice water
8 asparagus spears, trimmed, blanched, refreshed in ice water

For garnish:
½  cup coriander leaves
¼ cup mint leaves
Fresh lime wedges

Place coriander, peppercorns, ginger, onions, lemon, wine and salt in a large saucepan. Add 8 cups of water and bring to a boil over high heat.

Add chicken breasts and give a quick stir; turn off heat and cover with a tight-fitting lid. Allow chicken to poach for 2 hours.

To serve: Evenly distribute lettuce, peas and asparagus among four plates. Remove chicken, pat dry and slice on the diagonal into ½-inch (1-cm) pieces. Place atop greens and generously drizzle dressing over each serving. Garnish with coriander, mint and lime. Serve immediately.

With Malivoire Gamay…

Peppercorn Thyme Roasted Goose

From the kitchen of Martin Malivoire

Ingredients

1 whole goose, 8 to 10 lbs cleaned
½ cup extra virgin olive oil
¼ cup butter, cubed
1 large onion, quartered
2 carrots, peeled and chopped
2-3 stalks celery, chopped
3 tbsp peppercorns (green peppercorns preferably)
2 tbsp fresh thyme
1 tbsp fresh garlic, chopped
salt and pepper

Method

1.      Begin by mixing the peppercorns, thyme, garlic, and olive oil together in a small bowl. Season with salt and pepper, set aside.

2.      Prepare the goose by adding salt and pepper to the cavity, then brush the peppercorn mix on the outside, reserving any extra for basting.

3.      In a roasting pan, place the goose on top of the onion, carrots, and celery. Roast for 2 to 2 1/2 hours at 350°F. Baste goose with remaining peppercorn mix and drippings until golden brown, and the liquid from the cavity runs clear. Be cautious drippings do not overflow the roasting pan. Some drippings may need to be taken off.

4.      Remove the goose from the oven and let sit 10-15 minutes before carving.

5.      For simple gravy, strain the drippings into a saucepan. Over medium heat mix in butter and thyme, salt and pepper to taste. Carve & enjoy.

Cheers & Enjoy!
When you would like to order additional Malivoire wines or wines from other featured wineries in the Savvy Selections, simply contact the Savvy Team and we will organize a shipment for you.