Posts Tagged ‘ice wine’

Change of season – time to shop for different wines

Posted by Julie

Friday, April 26th, 2013
Share

During my recent trip to Shanghai I tasted some “Great Wall” wines which really did not inspire me to climb the wall despite the fact that China is the fifth world’s wine producing country. I’m so glad to be back in Ottawa in time for signs of Spring which to me include all the great wines in the LCBO Vintages release on Saturday April 27.

Although we’re all ready for a change in temperature and switching lighter style wines,  this release focuses on Italy’s Veneto, Appassimento and organic wines all perfect for hearty pastas. 

 What are Veneto wines?

No need for translation here…however Apassimento style wine is an ancient wine technique where the grapes are laid out on straw mats to allow them to dry. Depending on humidity and temperature, the grapes shrivel and develop high sugar concentration levels. After being crushed they produce concentrated rich wines such as Amarone and desert ones like “vin santo”.

The real splurge…

Although I cannot fathom anyone tiring of ice or late harvest wine, for something different, this release offers a wonderful Italian desert wine and a myriad of really big reds for those who are biting to grill some meat. There are also some fabulous new white wines from our Niagara region.

The real splurge however, would be the Veuve Clicquot Pondsardin Vintage Rose Champagne 2004 at $97.95, oh the mousse in this is divine and it does comes with a gift box.

So all this to say, if you are planning a special lunch or dinner, this release offers quite a selection of new beverages to help dress up any occasion.

Spring Cheers!

Julie

The Good Earth the Good Wine Betty’s Blend 2011

VQA Niagara Peninsula, Ontario
$17.95 (Vintages #327791) 11.6% alcohol

Winery owner Nicolette Novak isn’t kidding when she includes the word ‘good’ in the name of her winery – there’s nothing but good wine at Good Earth. This blend is pale in colour with aromas of white blossoms and a bit of wet stone. Deliciously delicate in taste with a lovely mix of tree fruits like apricot and a pinch of tart apple. It’s dry fresh and light and a wine that I would call a crowd pleaser – no one could not like this wine!  It is a perfect afternoon drink on its own or with some soft cheese or light lunch.

 

La Cappuccina Soave 2012  (Organic)

DOC, Veneto, Italy
$14.95 (Vintages #081489) 12% alcohol

Perhaps it is because the grapes are grown at the site of an ancient chapel housed by Franciscan friars who, for over a century really knew how to grow grapes. The pale straw coloured wine is fresh and crisp with tastes of lemon-lime on the palate. It is clean tasting, fruity but bone dry & the wine is sulphur free with lively acidity.  It’s a fabulous sipper or would be perfect with some shellfish or other seafood. I can practically imagine an Italian piazza, some brilliant sunshine, nibbles of grilled calamari and of course having a glass of this cool zesty delicious Soave.

 

EOS Estate Petite Sirah 2009

Paso Robles, California, U.S.A.
$19.95 (Vintages #317677) 13.9% alcohol

It is coincidental that on 5 April 2013, in Ottawa, I poured for the EOS Estate Winery at the California Wine Show. There were not many Petite Sirah’s at the show so this wine was a popular novelty.  EOS, named after the Greek Goddess of dawn, is the largest winery on California’s Central Coast to run completely on alternative energy. Layered with dark fruits and a peppery pinch of coffee on the finish; a great sipper on its own or with a lamb/feta burger.

 

Chateau Haut-Plaisance 2010

Ac Montagne Saint Emilion, France
$17.00 (Vintages 326587) 15% alcohol

A rich garnet red Bordeaux blend of 80% Merlot and 20% Cabnert Franc – a classic full bodied Meritage. Heady aromas of ripe dark fruit and violets that follow through with a little leather and pepper on the medium long finish. It is positively mouthcoating and delcious with firm medium tannins that would match a prime rib any day. It also won Gold Medals at the Concours General Agricole de Paris and Concours des Grands Vins de France in 2012- need I say more?

 

Antolini Recioto Della Valpolicella Classico 2009  (Dessert Wine)

DOC, Italy
$28.95 (Vintages #135533) 13.5% alcohol

Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production. This rich, luscious desert wine, made with Corvina and Rondinella grapes, derives part of its name (recioto) from ancient Greek dialect “recie” meaning ears. This refers to the lobes of a grape cluster that appear as “ears” becoming very ripe with direct sun exposure which in turn allows the natural sugars to concentrate. Following harvest, DOC Regulations dictate that Reciotos cannot be pressed before January 1. The grapes in this wine matured a year before bottling. Aromas and tastes of rich dark fruit, roasted almonds with chocolate overtones and spices reminiscent of Christmas cake. With a piece of dark chocolate or unsweetened chocolate cake, it would be heaven

 

Grand Total: $98.80

 

Share

Easy as Pie!

Posted by Patti

Wednesday, September 12th, 2012
Share

One of our Savvy Selections wine of the month subscribers invited me to dinner & served this dessert.  It is OMG delicious!  And while he fessed up that he doesn’t usually make desserts, this recipe is no sweat at all. His tip – be watchful that the pie pastry doesn’t brown too quickly.

Quick Apple Tart

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 medium Golden Delicious apples, peeled, cored, very thinly sliced
2 Tbsp (1/4 stick) unsalted butter, melted
3 Tbsp white sugar mixed with 1/2 teaspoon (or so) of ground cinnamon
1/4 cup apricot jam, melted

 

Method

  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper. Unfold pastry on parchment paper (do not skip this step!)
  3. Using the tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over
  4. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear.
  5. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes.
  6. Brush melted jam over apples. Put the tart back into the oven until golden, about 8 minutes longer. Serve warm or at room temperature.

What bottle of wine to uncork?

When you pair a dessert with a wine, the rule of thumb is to select a wine that is sweeter than the dessert. Nothing goes better with an apple dessert than Ontario ice wine. Chill a glass of icewine made with Vidal or Riesling or even Gewürztraminer and you have a heavenly match. See our list of suggested Ice wines

Share

Icewine: Gold is made in the cold

Posted by Debbie

Wednesday, January 20th, 2010
Share

Blogger Kim Bannister of WeeWelcome interviewed our Savvy Sommelier – Debbie Trenholm – about her experience picking frozen grapes during the icewine harvest in Niagara at Malivoire Winery.

 Inside Icewine

The cold weather brings one tasty treat – Icewine. To learn more about this delicious drink, I talked with wine expert Debbie Trenholm of Savvy Company.

 

How does Icewine differ from other wines?
Throughout the growing season, winemakers decide which grapes to leave on the vines long after the regular harvest is complete and wait for Mother Nature to turn them into gold – icewine grapes that is. The magic number is the air needs to hit -8 degrees Celsius or colder. At this point, the frenzy begins! The frozen grapes can be picked (by law it must reach -8 degrees in order to be classified as an Icewine). Some wineries leave the grapes on longer (such as -10 degrees). The trick with Icewine is that winemakers never know when during the winter -8 degrees will come.

This year -8 degrees came to Niagara in early January.  Winemakers also need a long period of time at that cold temperature to pick (some wineries have many acres of vineyards with frozen grapes) and crush the grapes.

In 2001 I was called on to pick in an Icewine harvest. While staying in Niagara doing some consulting work, I received a phone call at 11:30 one night from Ann Sperling – Winemaker at the time at Malivoire. What an opportunity!  I bundled up and headed out!

When you think of a vineyard often thoughts of lush green comes to mind. But in January, the reality is that many grapes had fallen off (these are no good), and the bare dead vines set against the stark whiteness of the snow was very dramatic. Shadows of people were cast from the head lamps of the tractor going up and down the rows of grapes being picked by people with ski gloves.

The grapes look like almost like raisins – brown & shrivelled. Mother Nature has attacked them – hitting them several times by frost. I had to snap the bunches off the vine (remember with ski gloves) and they were hard as marbels. Clunk they go into my bucket.

The winemaker’s job is to press them – they press these little pellets and patiently wait until the first juice comes out. The juice looks like apple juice concentrate that you get at the grocery story  – as  thick and the same caramel colour.

Once the grapes are crushed outdoors (they too have to maintain -8 degrees Celsius during this part of the winemaking process) they can bring the juice into the cellar to start to ferment it. As you can imagine, the juice in each grape is highly concentrated because the water content of the grapes is frozen. What is extracted from the grapes is pure nectar – this is why Icewine is deliciously sweet.

For my Icewine harvest experience, the team of pickers (all family & friends) were out for about 6 hours, until sunrise. We had to stop because the sun was rising and the temperature began to rise above the magic number -8C.

What foods go well with Icewine?
When I serve Icewine I follow a simple rule of thumb – make sure that the food is not sweeter than the Icewine – it will make your Icewine seem sweeter. Good accompaniments include dark chocolate, roasted nuts, and fresh fruit. Icewine can be served before or after dinner or as a dessert all on its own.

How much does a bottle of Icewine cost, on average?
Because of all that work that goes into making a bottle, and because, like maple syrup, it takes a lot of grapes to make one bottle – most Icewine cost between $45 and $85. I know of some Icewines that have a price tag of $1000 plus!

An interesting note: at the recent Nobel Peace Prize dinner President Obama was served an Icewine by Niagara winery Inniskillin (click here for more info). This same wine was recently featured in Oprah Magazine.

Why is the Icewine experience one to try?
People are really starting to recognize the beauty of this type of wine. Bottom line, it is uniquely Canadian. There is so much love and care that goes into making the wine that it is magical! Everything has to come together to make this type of wine: -8 degrees and a team of patient pickers.

If someone wanted a good ice wine to start with, can you suggest a few types/brands?
In Niagara, winemakers started with Vidal as the main grape variety to create Icewine. it is hardy grape to grow with its thick skin, so it weathers well while waiting for the magic -8 degrees. But with the curiousity and experimentation of many winemakers, you can get almost any grape variety in this sweet rendition. I have enjoyed icewines made with Chardonnay and Reisling as well as red icewines made with Shiraz, Cabernet Sauvignon and Cabernet Franc grapes. It is neat to see how the same grape can taste so different. There are also sparkling Icewines.

My favourite sparkling wine is made by Pillitteri Estates Winery.  Be sure to try the classic Inniskillin Vidal Icewine VQA, served at the Nobel Peace Prize dinner.  And if you want to indulge in a red Icewine, try Malivoire’s Cabernet Franc Icewine VQA ….and those are just for starters! 

An event not to be missed!  Check out the Niagara Icewine Festival on now until January 31st. A delicious getaway with tastings and winemakers dinners.

Share

Icewines…well thawed out

Posted by Debbie

Friday, April 24th, 2009
Share

 

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.

 

 

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 & 29th (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 1st!) 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 2nd 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

 

Share