Posts Tagged ‘wines from Nova Scotia’

We’re expanding! Now featuring BC & NS wines too

Posted by Susan

Sunday, July 30th, 2017
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In this month’s Savvy Selections to celebrate Canada’s 150th, we are expanding our scope to include wineries from across the country – from coast to coast.  We are SUPER excited to start this wine soaked trip across Canada with the acclaimed wines of Benjamin Bridge from the Annapolis Valley in Nova Scotia. The closest town is Wolfville – home of Acadia University.

This family-owned winery dedicates itself to the production of world-class ‘méthode classique’ sparkling wines (winespeak: Champagne style) and aromatic whites.

The vision of Gerry McConnell, the heart of his late wife Dara Gordon, and the commitment of his twin daughters Ashley and Devon melded to create an unparalleled success in ‘The Valley’. The McConnell-Gordon family, with their noted international consulting team of Peter Gamble & Ann Sperling (you’ll recognize her name from our features with Southbrook Vineyards & Malivoire Wines in Niagara), selected a well-protected micro-climate at the head of the Gaspereau Valley. They turned their attention to producing sparkling wines from classic Champagne grapes, unlike the pioneers of the early wine industry, who planted hardy hybrid grape varieties that could withstand the cool climate rigors. The result – Benjamin Bridge Brut Reserve 2004 outscored Roederer Cristal 2004 in a blinding tasting of 15 sommeliers and wine writers hosted by Canoe Restaurant in Toronto in August 2013!

 

World Class Wines

With their partner grape growers, the McConnell-Gordon family has gone on to make wine with other vinifera grapes, including Cabernet Franc and Riesling. They participated in the creation of the Nova Scotia appellation of Tidal Bay, a standard for vibrant aromatic white wines requiring rigorous adherence to quality, blending and taste. The goal of this appellation – to showcase the excellence of Nova Scotia’s best hybrid white blend.  Yes, you get to taste a sampling of all these in this month’s Savvy Selections!

 

Get ready to pop the cork & enjoy your Savvy Selections…

To get the Canada 150 celebration started, we selected:

Brut NVan elegant bubbly wine, reflecting the particular style of Benjamin Bridge, to sip and savour or pair with appetizers, salads and light summer meals.
Riesling 2015 – the sea breeze in a glass, this is silky yet lively and clean.
Tidal Bay 2016 – a blend unique to Nova Scotia, light, bright and refreshing!

 

An optional wine many of our subscribers asked us to include in their delivery is the signature Nova 7 – a lightly effervescent, low in alcohol with clean tangy & sweet fruit flavors that makes it an ideal sipping wine or a match for soft cheese or a lemon tart. This is the only NS wine currently available in LCBO Vintages so we did not include it in the Savvy Selections… however it quickly sells out.  If you can’t find it in Vintages (LCBO product #256289) – let us know and we’ll order it for you… it is hands down delicious!

 

More NS at your table . . . At anytime you would like more Benjamin Bridge wines, call us at 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca and we will make the special arrangements for you.

 

Introducing…
Benjamin Bridge

Presented by Sommelier Susan Desjardins

Gerry McConnell and Dara Gordon’s move to the Wolfville area in the late 1990s, when their twin daughters Ashley and Devon began high school, meant the commute to their law practices included driving through the Gaspereau Valley. On this daily drive, Gerry noticed Hans Christian Jost – one of the pioneers of the Nova Scotia wine industry – planting his Gaspereau Vineyards estate. Through their work Gerry and Dara, had also been to some of South Africa’s acclaimed wine regions, and had tasted some of the excellent sparkling wines from the Stellenbosch appellation. As he drove, the proud Maritimer mused “What would it take to produce world-class wines in Nova Scotia?” That question was about to be answered when in 1999, they purchased the 60-acre Westcott farm. Located at the head of the Gaspereau Valley, on a south-facing slope beside the river, the family quest began to develop and showcase the best of Nova Scotia wines – with Benjamin Bridge the imprimatur on every bottle.

 

The Early Years

It’s said that it takes a village to raise a child. In the case of Benjamin Bridge wines, it could be said that it took a family, experienced committed experts and a willing local industry to launch this unique venture. Ashley , now a Vice President with Benjamin Bridge, laughs as she says “I remember spending summers of high school clearing the fields and planting vines.”

Gerry sought out Hans Christian Jost, who willingly shared his experiences with grape varieties, local growers, growing conditions and the many other factors influencing the wine industry in Nova Scotia.  Recognizing he needed help to implement his vision, Gerry approached renowned Canadian wine consultants, Peter Gamble and his partner Ann Sperling, to advise on the shape the winery should take. With Ashley and Devon’s help, the first 5 acres were planted in 2001, with a focus on grapes for sparkling wines and aromatic white wines. At the recommendation of the Gamble/Sperling team, Gerry approached renowned Champagne expert Raphael Brisebois to meet with them, tour Nova Scotia wine estates, and assess the potential for making world-class sparkling wines.

Impressed with the potential, Brisebois agreed to consult and in 2002, the first experimental sparklings were made to assess terroir, varieties, structure and aromatics. More acres were planted, more experiments undertaken. 2004 was the coolest growing season in a couple of decades, yet the quality of the grapes met Brisebois’ exacting standards – and this vintage later became the winery’s inaugural release.  And the risks that the Benjamin Bridge team was willing to take opened the door for other Nova Scotia wineries to pursue a sparkling wine program.

 

The Unique Terroir

The Benjamin Bridge estate sits at the relatively sheltered, narrow head of the Gaspereau Valley, a mere 4 kilometres from the Minas Basin. At the heart of a cool, maritime climate, the valley benefits further from the massive tidal shifts in the Minas Basin, which bring cool breezes and moisture to the vineyards in the summer, and create an open body of water in the winter that helps protect the more delicate vinifera varieties grown on the estate. The narrowness of the valley and its slight westward tilt mean that ambient temperatures can be up to 2C higher than other sites, providing more degree days for optimal ripening.

While this is a region of high rainfall, the autumn tends to be dry, causing stress in the vines which leads to better development of chemical components that enhance flavours. Fall temperatures extend the growing season, maximizing the aromatic intensity and the bright acidity of the grapes.

The young alluvial soils include deposits of sand, gravel, pebbles and cobbles, unlike the Champagne region, where chalk is dominant. However, at deeper levels, there is a layer of clay veined with sand and gravel that provides a water-holding capacity similar to the chalk found in the Champagne landscape.

This is, however, a cool climate that challenges growers on a regular basis. At times, humidity in the evening can reach 100%, so downy mildew is a key challenge. And the uncontrollable weather is a major factor. For instance, the extreme cold of the winter of 2006 meant a minimal harvest of the vinifera grapes – there was no classic sparkling wine made during that vintage.

The Team

After a long search, Jean-Benoit Deslauriers (in above photo left with Gord McConnell– credit Chronicle Herald)  )was hired in 2008 to join the winemaking team – he is now head winemaker. Jean-Benoit had prior experience with organic and biodynamic viticulture and winemaking in Chile’s maritime-influenced Casablanca Valley, as well as in Monterrey, California, where cold Pacific Ocean currents have a significant influence on growing conditions and create ideal conditions for growing Pinot Noir and Chardonnay.

During my phone interview, Ashley and viticulturalist Scott Savoy talked about Jean-Benoit’s unique contribution to Benjamin Bridge:

“Jean-Benoit is a genius at what he does. He brought experience with bio-dynamic winemaking, but also a sensitivity to the terroir and a commitment to letting the grapes speak for themselves – a commitment to transparency of the terroir. There’s a sense of craftsmanship to everything he does. He has embraced the brightness, the acidity, and the freshness of the styles of wine produced in Nova Scotia.”

In 2009, Dara had wound down her legal practice and was taking on responsibility for the development and operations of the winery, working closely with Jean-Benoit. But a crushing blow occurred with her terminal diagnosis in that year. Ashley and Devon were just completing university, and rushed back to the estate to be with her. Dara transferred as much knowledge as possible to them prior to her untimely death in the fall of that year. The twins took on the role of partner with Jean-Benoit as the winery prepared for the 2010 release of its inaugural Benjamin Bridge Méthode Classique sparkling wines, the 2004 Brut Reserve and the 2004 Blanc de Noirs.

In 2011, Ontario had its first opportunity to taste a Benjamin Bridge wine – Nova 7 was made available for a private tasting in the spring of that year, and that is when I first learned of this Nova Scotia winery. The room was buzzing as we tasted this unknown wine – winemakers from across Canada couldn’t wait to taste it, amazed at the unique flavours and texture, the quality of the wine. I was delighted to see it released by LCBO Vintages in August, where I reviewed and rated it at 4.5/5. But more accolades were to follow, with an outstanding review of the 2004 Méthod Classique Brut Reserve from Beppi Crosariol of The Globe and Mail, who described the wine as ‘a sparkler that rivals Champagne.’ More accolades followed and, as they say, the rest is history . . .

But not really, because Gerry, Ashley, Devon and the Benjamin Bridge team will never be satisfied with the status quo.

While their sparkling wines often spend 5 or more years on the lees, they continue to experiment with other methods of achieving the distinctive creamy texture and richness of the wines, as an example, testing the use of neutral oak with some small batches to see if aging in this medium will produce comparable texture and richness.

Viticulturalist Scott Savoy, who joined the team in 2015, is working with Chris Westcott (who stayed on as vineyard manager after the McConnell-Gordon family bought his farm in 1999) to push the limits of viticulture in the valley. They have implemented a program of high-density planting that should allow them to crop less, while giving the vines the opportunity to ripen wood and set reserves (making them sturdier and more resistant to climate extremes).

They recently purchased the vineyard of Dr. Al McIntyre, who had been one of their principal growers, providing Chardonnay and Cabernet Franc grapes. While they currently have almost 70 acres planted to vine, their goal is to expand that to 90, with the majority being vinifera plantings.

As Ashley says, “It’s a never-ending process of experimentation, risk-taking and incremental change, with the goal of delivering world-class wines that showcase Nova Scotia’s winemaking potential.”  Enjoy this unique opportunity to sample the clean, fresh taste of Nova Scotia, brought to you by Benjamin Bridge and the McConnell-Gordon family!

In photo: Devon and Ashley walking with Jean-Benoit.
Photo Credit: Wines of Nova Scotia

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

Savour this unique opportunity to sample 3 classic & unique Benjamin Bridge wines from Nova Scotia – the Méthode Classique Sparkling non-vintage presents a blend of wines from vintages reaching back to 2002, with extended periods of time on the lees; the Tidal Bay appellation wine gives you an opportunity to taste the quality of a blend that includes hybrid grape varieties; the Riesling displays the classic features of a grape variety that thrives in a cool climate.

 

Méthode Classique Brut Reserve NV, $27.95

This sparkling brut is made from a proprietary blend of wines crafted from l’Acadie Blanc, Vidal, Seyval, Pinot Noir and Chardonnay grapes. They were all hand harvested from the Benjamin Bridge estate, while the wine spent extended time on the lees (winespeak: on yeast) to achieve the classic creamy texture and richness that characterizes this ‘house’ style.

Sommelier Tasting Notes:  This harmonious blend of vintages and grapes shows lifted aromas of pear, citrus, biscuit, fine herbs and mineral. Underpinned by an expressive honed acidity, its ebullient, creamy texture is accented by the fine, persistent mousse. Refreshing flavours of lemon cream biscuits, grapefruit and lemon zest mingle with subtle notes of sour cherry and green apple. Dry, mid-weight, with a long-lasting slightly pithy finish, this is an impressive signature wine from Benjamin Bridge.

Suggested Food Pairings: Sparkling wine offers such versatility – serve it chilled to whet your guests’ appetites, pair it with a range of appetizers, especially fresh seafood, or enjoy it with poached salmon, grilled white fish, or a chicken Caesar salad.

Cellaring: Enjoy now and cellar up to 10 years.

 

Tidal Bay 2016, $21.95

This wine is a blend produced from unique hybrid grapes (l’Acadie Blanc, Seyval and Geisenheim) known for their resistance to the challenging climatic conditions in Nova Scotia. Wineries across the province producing this wine must meet specified blending requirements: l’Acadie Blanc (the signature grape of Nova Scotia) being the majority grape for the blend, and go through a rigorous technical assessment.

What is L’Acadie Blanc?  It is a Canadian hybrid created in Niagara in the early 1950s by crossing Cascade with Seyve-Villard grapes. While the residual sugar in the wine is relatively high, the vibrant acidity assures that the wine tastes dry.

Savvy Sommelier Tasting Notes:  Displaying an exotic, pungent nose of earthy mineral, tangy citrus and ripe stone fruit, the clean flavours of this light-medium bodied wine are framed by vibrant acidity.   The taste of grapefruit, passionfruit and crunchy apple paired with fine mineral and saline qualities really freshen up your palate.

Suggested Food Pairings: You’ll enjoy this bright, lively Nova Scotia classic wine with a goat-cheese and asparagus quiche, fresh oysters or shrimp, or with pan-fried halibut with a lemon-caper reduction.

Cellaring: Ready to drink now and cellarworthy for a further 5 years.

 

Riesling 2015, $30.95

This is the very first commercial release of a Riesling from Benjamin Bridge. The grapes were sourced from three distinct vineyards on the Bay of Fundy, each lot bringing its unique character from its own microclimate with soils ranging from gravel and clay to deep, sandy loam. The wine is wild fermented, meaning that the indigenous yeasts from the vineyards initiated the fermentation of the wine. Low in alcohol, with a relatively high residual sugar that gives it a nice fruity finish, it nevertheless showcases the cool climate with its clean fresh texture.

Savvy Sommelier Tasting Notes: The ocean and the land blend on the nose, notes of mineral, sea breeze, quince and citrus dominating. Dry on the palate, the first impression is of the silky texture, quickly followed by the bright acidity underlining the lively flavours of citrus, green apple and mineral. The finish is long and zesty, crisp and clean like a bite of a ripe green apple.

Suggested Food Pairings: Pair this wine with smoked trout or salmon canapés or salad, with stuffed pork tenderloin, or with chicken in all its manifestation.

Cellaring: Enjoy now or over the next 5-7 years.


 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

Do it the Benjamin Bridge way!  Ashley explains, “We often have a ‘cinq à sept’ with friends (like Happy Hour), where we taste wines & have interesting appetizers.”

Consider preparing these 3 appetizers and inviting a few friends to sample all 3 of these fabulous Benjamin Bridge wines at your own cinq à sept.  If you and friends find some new favorites, call the Savvy Team to order more for you. . . Cheers!

 

With Benjamin Bridge Brut NV…
Roasted Mushroom and Brie Tart

Recipe & Photo credit: FoodlandOntario.ca
Serves 4-8

Ingredients

1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 ½ tsp Dijon mustard
1 clove garlic, minced
½ tsp dried thyme (or 1 ½ tsp fresh)
½ tsp each salt & freshly ground black pepper
12 oz. mixed fresh Ontario mushrooms
½ C thinly sliced Ontario shallots
Half package (375g) frozen puff pastry, thawed
½ C Ontario Brie cheese
2 Tbsp chopped fresh Ontario parsley or Cilantro

Method

Preheat oven to 400F.

In medium bowl, stir together oil, vinegar, mustard, garlic, thyme, salt & pepper. Add mushrooms & shallots; toss to coat. Place in single layer on parchment paper-lined rimmed baking sheet. Roast in 400F oven for 10-15 minutes or until mushrooms soften. Let cool & slice mushrooms. (You can slice the mushrooms first if you wish & roast for slightly less time).

Meanwhile, on lightly floured surface, roll out pastry into 10X12” rectangle. Place on parchment paper-lined baking sheet. Fold dough edges over ½” and crimp with fork. Prick dough inside border every ½”. Bake for 15 minutes or until lightly browned.

Gently flattening baked pastry if necessary, top with mushroom mixture, leaving any liquid behind. Scatter Brie on top. Bake for 15 minutes or until golden brown & cheese is melted. Let cool for 10 minutes. Sprinkle with parsley. Cut into pieces.

Serve warm or at room temperature with a frothy glass of sparkling!

Watch the recipe being prepared on: https://www.youtube.com/watch?v=ym6gdsm5I80

 

 

With Benjamin Bridge Tidal Bay…
Goat Cheese 
Marinated with Lemon & Herbs

Recipe & Photo Credit: finecooking.com
Serves 4-6

Ingredients

4 oz. log fresh goat cheese, sliced into 6 equal rounds (or you can keep the log whole)
2 tsp loosely packed, freshly grated lemon zest
2 Tbsp finely chopped, drained, oil-packed sun-dried tomatoes
½ tsp minced capers
1 tsp coarsely chopped fresh thyme leaves
Sea salt
3 small rosemary sprigs
½ C extra-virgin olive oil, more if needed
Crostini or good-quality crackers for servings

Method

In a small, shallow dish (about 1 ½ C) capacity, preferably straight sided, arrange the 6 pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers & thyme over the cheese. Sprinkle a little of the sea salt over the cheese & tuck the rosemary sprigs into the dish.

Pour the olive oil over the cheese so it just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator 2-6 hours (you can serve it sooner if you wish). Bring the dish to room temperature (about 45 minutes) before setting it out with a small hors d’oeuvre knife & a plate of crostini or crackers.

Spread a teaspoon or so of the cheese (with some of the marinade ingredients) over a crostini or cracker to serve.

 

 

With Benjamin Bridge Riesling…
The Oceanaire Seafood Room’s Maryland-Style Crab Cakes

Recipe & Photo Credit: Oceanaire.com
Serves 8

Ingredients

2 eggs
1 C mayonnaise
¾ tsp Dijon mustard
1 ¼ tsp Old Bay Seasoning, divided
¾ tsp chopped fresh tarragon
¼ C finely chopped onion (or shallot)
1 Tbsp finely chopped celery
¼ lb (scant 2 C) crustless cubed white bread, cut into small cubes
1 lb jumbo lump crab meat, drained of any liquid
2 Tbsp butter, a room temperature

Method

Heat oven to 400F.

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ tsp Old Bay Seasoning, tarragon, onion & celery to make a dressing.

In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

Divide the mixture & form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

In a small bowl, stir the butter together with the remaining ½ tsp Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

Bake cakes until golden brown, about 10-12 minutes. Serve warm.

 

 

Happy Canada 150!

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Spotlight’s on Top Canadian wines!

Posted by Amanda

Friday, August 29th, 2014
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Are you a wine enthusiast?    So many people in Ottawa want to discover fine wines from across Canada & this summer we hosted our first annual All Canadian Taste & Buy wine event, featuring 100% Canadian wines from British Columbia, Ontario, Quebec & Nova Scotia.

It was an incredible night with 25 wineries serving 100+ wines – none of which are available at the LCBO. What a way to be introduced to hard-to-find wines from different places & provinces…under the stars with music playing, fine foods to nibble & nosh while you sample amazing wines – many that you have never tasted before.  With each sip, it was a chance to be WOWed & proud of the wines made across our country.

All Canadian Wine event July 16_o

You can still order ANY of the featured wines from us! This is a great way to stock up on new discoveries of Canadian wines & have them shipped directly from the winery – delivered to your home or office.  For a limited time offer you can order ANY assortment of 12 wines from any province & shipping is FREE.

To make it easy for you to receive the best of the best from coast to coast, click here for the top selling wines from each winery.

 

Top Selling Canadian Wines

Sparkling Wines

Casa-Dea Estates Sparkling Rosé

Tawse Estate ‘Spark’ Riesling (dry) VQA 2012

The Grange Sparkling Riesling VQA 2013

 

White Wines

new bunches 2Benjamin Bridge – Nova 7 (white wine with slight bubbles)

Devil’s Wishbone Pinot Gris VQA 2013

Di Profio Wines ‘The Kitchen Zinc’ (white blend) VQA 2013

Hubbs Creek Pinot Gris VQA 2013

Huff Estates Riesling Off Dry VQA 2012

Redstone Winery Viognier VQA 2012

Rosewood Estates Sussreserve Riesling VQA 2013

 

Red Wines

grapes purple NOTLCarone Vignoble BIN 33 2011 (red blend)

Château des Charmes Gamay Noir VQA 2012

Fielding Estates Rock Pile Red (blend) VQA 2012

Kacaba Vineyards Terrace Vineyard Syrah VQA 2011

Keint-He Winery Voyageur Pinot Noir VQA 2012

Lailey Vineyard Cabernet Sauvignon VQA 2012

Lighthall Vineyard Pinot Noir VQA 2010

Palatine Hills Estate Cabernet Merlot VQA 2010

Pondview Estates Cabernet Merlot Reserve VQA 2011

Poplar Grove Merlot VQA 2009

Riverview Cellars Salvatore’s Cab Sauvignon VQA 2011

Southbrook Vineyard Triomphe Cabernet Franc VQA 2012

Sue-Ann Staff Winery Cabernet Merlot VQA 2010

Vineland Estates Pinot Meunier VQA 2011

 

Dessert Wines

Ferme Guy Rivest La Donzelle (fortified strawberry wine with raspberry)

 

Savvy Events

Not to worry if you missed this event, we often organize fun, interactive wine tastings for groups of all sizes. Stay tuned for our next big event in November, shining the spotlight on Ontario wines this time. Send an email to cheers@savvycompany.ca for more information on what we’re doing around town.

Find out more about Canadian Wines

fall vineyard3This weekend, go exploring and discover great Canadian wines. Why not take a road-trip and meander the country roads of Niagara, Prince Edward County or Quebec, where you can get to know the people behind our wonderful wines and find out more about producing award-winning grapes, working with the land and choosing that perfect combination of grape varieties.

Alternatively, sit back and read about the many wineries that participate in our Savvy Selections, Ontario’s largest wine of the month club. We give you family history, background, ambition and good old ‘love of the land’ as well as food pairings, recipes and our Sommeliers’ tips on these boutique wineries around Ontario.

Cheers!
Amanda

 

keep calm

Remember to Keep Calm

& Drink Canadian wines with us!

 

 

 

 

 

 

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If I only had $100…I would buy at Vintages

Posted by Debbie

Saturday, July 19th, 2014
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I’m off to to Niagara this weekend with many other wine fantics who do not subscribe to the wine world’s ‘ABC’ that is Anything But Chardonnay. World-class wines will be on show!  In case you can’t make the trip, why not check out this week’s offerings at LCBO Vintages for the July 19 release, you can get your fill of Chardonnay at your local LCBO.

LCBO Vintages release July 19History of the Chard 

I have never understood why one grape variety can create two different camps…those who like drinking Chardonnay wines and those who won’t ever touch a bottle with that word on it.  I think it began when Chardonnays were introduced as big bold full bodied white wines that had been aged in oak barrels until they tasted predominantly of buttered popcorn, oak and vanilla (classic aromas & taste characteristics of heavily oak aged wines).  But I have caught ABC-ers who like Chablis (which is unoaked Chardonnay) or Blanc de Blanc sparkling wines (made with 100% Chardonnay).

I admit that I subscribe not to ‘ABC’ but to the ‘DEFG’ Definitely Everything (made) From Grapes.  There are so many wines, why limit yourself.

Celebrating Chardonnay

This weekend is the 4th annual International Cool Climate Chardonnay Celebration (aka i4C).  Yes another acronym.  I left the high tech world because of all of the acronyms were confusing and found that the wine industry used few.  So this weekend’s i4C in Niagara is an exception to that rule and promises to be an exceptional wine weekend.

Imagine an afternoon that will carry into the evening of only Chardonnay wines.  I can’t wait to discover all of the different ways Chardonnay is used.  Winemakers from all over the world will congregate in Niagara to showcase their Chardonnays at events that include bonfires & pig roasts, lunch in the vineyard, Sunday brunch and a “Grand Tasting”. This is my first time to i4C and stay tuned for Tweets & my next blog to let you know how the weekend unfolds.

Until then, these are my picks of Chardonnay & other summer time sippers that you will want to pick up from Vintages this weekend.

Cheers!
-Debbie

 

If I had $100, I would buy these wines at LCBO Vintages…

July 19, 2014

 

Benjamin Bridge Nova 7

Benjamin Bridge Nova 7 2013

Gaspereau Valley, Nova Scotia
$25.95 (Vintages #256289) 7% alcohol

A refreshing wine with a slight fizz.  Just enough bubbles to tempt you to serve it with brunch or to sip on as you get ready for a BBQ.  We recently poured this unique white wine as a ‘welcoming wine’ for our 1st annual Celebrate Red & White! It was a huge hit. A blend made with 100% NS grapes (The primary grape is New York Muscat with Chardonnay, l’Acadie Blanc, Seyval, Perle, and others. Each vintage is a little different as a reflection of the NS growing season and what Mother Nature brought the winemaking team at Benjamin Bridge). This beautiful copper hued colour has refreshing racy flavors that resembles rhubarb.

 

 

Zuccardie Seria A ChardonnayZuccardi Serie A Chardonnay/Viognier 2012

Mendoza, Chile
$14.95, (Vintages 262097) 13.5% alcohol

The Zuccardi family, makers of FuZion wines,  has become one of Argentina’s largest wineries.  A beautiful blend of Chardonnay with one of my favorite white grape varieties – Viognier – this is a beautiful white wine to have in the fridge for any occasion. Loaded with tropical aromas & tastes (think mango, pineapple & guava) with a citrusy zing that makes it refreshing.  Serve with steamed mussels, lobster, grilled fish or chicken satay skewers. TIP: pick up more than 1 bottle.  This wine will sell quickly.

 

 

13th Street June's Chardonnay13th Street June’s Vineyard Chardonnay VQA 2012

Niagara Peninsula, Ontario
$21.95 (Vintages 236745) 13.9% alcohol

OK…I have to confess.  One stop that I make every time I visit Niagara wine region is to 13th Street Estate Winery. Why? For their buttertarts.  Yes, this winery has hands down the best buttertarts around. Their wine is outstanding too.  And their tasting room & patio is a worthwhile reason to stop.

The winery team is very much involved in i4C hosting several events including Barrels & Bonfires – a Chardonnay soaked pig roast.   There will be a lot of this Chardonnay served.

This white wine is an unoaked Chardonnay with notes of apple (green apple or is it Macintosh?) with fresh juicy pears with a minerality that is the terroir coming through.  “Limestone and Chardonnay are like peanut butter and jam…they were just made for each other!”, comments 13th Street winemaker Jean Pierre Colas who was born and raised in Chablis, France – a region that specializes in unoaked Chardonnay.

 

Rancho Zabacco ZinfandelRancho Zabaco Heritage Vines Zinfandel 2012

Sonoma County, California
$19.95 (Vintages #434605)

What tipped me off that this would be a good wine?  The word Lodi.  This is the rarely mentioned wine region that neighbours Sonoma & Napa.  When I visited it, I was reminded more of grape farming than a wine region.  Like corn, rows of vineyards traced the hillside as far as the eye could see.  Ford F150 trucks & John Deer tractors lined the roads more than rental cars of tourists.

Zinfandel vines are over 100 years old in Lodi and grow more like small trees than trellised vines. Wines made with Lodi grapes (sometimes blended with grapes from Sonoma or Napa) will promise you rich texture, dark berry jam aromas & tastes with a full body.  This one is definitely one to crack open when you fire up a BBQ. It is no wonder that it was given a score of 90 by Robert Parker Jr & named as Wine of the Month by the team at Vintages. This red wine will be a hot seller.

 

Vina Tarapaca Gran Reserva CarmeneraVina Tarapaca Gran Reserva Carmenère 2011

Maipo Valley, Chile
$17.95 (Vintages #57513)

Another one of my favorite wine words: Carmenère.  For the longest time grape growers in Chile thought Carmenère grapes were in fact Merlot until someone put it under the microscope.  An extra lobe on the leaf of the plant let the secret out about this grape variety.  Carmenère was a long lost variety that was once grown in Bordeaux France before the nasty Phylloxera bug decimated countless European vineyards back in the 1800s. This grape variety grows so well that the Chileans are making this as their signature red wine.

This red wine is loaded with flavour of anything black – plums, black berry & black cherry, this smooth full bodied red wine is  90% Carmenère with the rest topping up with Syrah grapes. Another one to serve with anything off the grill.

 

 

GRAND TOTAL $100.75

 

 

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