“Wine is sunlight held together by water. “
Galileo

Ever since the wonderful taste and its relaxing powers were discovered by a happy accident in the fruit storage of a Persian king, containers and their enclosures evolved.

At first, earthenware jars were used for local transportation. Then observant carriers switched to animal hides that were tightly knotted. These were lighter, and unbreakable on rough roads and during perilous river transportation.

Ancient Greeks invented the amphora. Over centuries, many different shapes were designed and produced around the Mediterranean wine drinking countries. There was a lively wine trade between Roman and Spanish merchants. In fact, broken Spanish wine amphorae from first and second centuries B C can be found throughout a large area of Rome. Trastevere in Rome is founded on shards of Spanish amphorae.

Wineries of the Caucasus where wine is said to have originated had must fermented in huge terra cotta vessels that were buried up to their necks. They were two to three metres tall, tapered at the bottom, and held anywhere from 1500 – 7500 litres. Some small family operations still use such vessels and claim that terra cotta fermenting vessels represent the rebirth of wine in earth.

In antiquity, wine was simply ladled out of terra cotta vessels into small earthenware cups. There are still some flat terra cotta tasse de vin producers in Portugal who claim wine to taste smoother from such cups than in a glass.

Then ingenious people discovered the beneficial effects of barrel aging and how it helps in transportation of liquids. Herodotus reports of palm wood barrels being used to transport Armenian wine south to Mesopotamia.

Amphorae openings needed to be stoppered. Some wineries used olive oil to top off the wine, then sealed the container with hemp. This way, amphorae had to be transported upright. Barrels could be stoppered much easier and more tightly.

Even today in some European countries wine region grocers or wine merchants dispense wine from huge casks to consumers who bring their own bottles daily. Needless to say, by the time the barrel is half empty, the wine if fully oxidized. Many people fail to identify this since it is a gradual process.

For a long time, amphorae and barrels were the only wine containers.

Bottles for wine were first used in 1680 in Europe and have evolved into today slim and coloured versions. At first they were short with short necks and chubby. Shortly after bottles were used, winemakers discovered the unique characteristics of cork and started using tapered versions as bottle enclosures.

The majority of wineries are still using corks. There are only six major cork-producing countries (Portugal, Spain, Morocco, Algeria, France and Italy), and the supply is limited, not to mention quality variation. High quality, long corks have become very expensive and are only used for very expensive wines. Cork, being a natural product, develops a compound known as TCA (trichloranisol) and which imparts an unpleasant odour often identified as mouldy, wet cardboard.

Some six to eight per cent of all cork stoppered wine bottles are said to be affected by TCA.

This led many specialized laboratories to research and invent synthetic stoppers of which there are many varieties. They are consistent in quality and are said not to affect the wine, but such wines should be consumed within one to two years of vintage.

Australia and New Zealand have been very active in promoting new and improved versions of screw caps a.k.a ropp (roll-on pilfer-proof) and use it extensively for quick-consumption everyday wines. Comparisons of the same wine stoppered with cork and screw cap reveal that in the short run screw caps preserve wine effectively, particularly if the wine has been nitrogen-flushed during bottling.

A good portion of New Zealand, Australian and other New World wine producing countries and a few European wineries use screw caps for their middle- and low range lines.

German researchers have developed glass stoppers that require a specially designed seal, but so far this stopper failed to capture an appreciable market share.

At the beginning of the 21^st century, Tetrapack, long used as a milk container, burst into the market place with a composite for inexpensive every day wine products. Boisset first introduced them in North America, a large publicly traded Burgundy shipper, and enjoy some popularity.

Tetrapack breathes, and wineries recommend using such products within a year. Tetrapack is light, but only 25 per cent of the composite is recyclable. It appears recycling of tetrapack is as expensive and cumbersome as its assembly and production.

Australian winemakers tried to market the collapsible pouch in 1980’s, but for many reasons it was unsuccessful partially because many young and inexperienced consumers associated this form packaging with tasteless wines. This assumption is partially valid, but plastic, regardless of its composition is not an appropriate container for wine regardless of length.

Wolf Blass, part of Beringer-Blass wine conglomerate, introduced plastic, screw capped bottles in 2006. These bottles are light (52 grams), do not break, consume less space, and according to the winery, the material contains a secret ingredient that makes the bottle impervious, and hence adequate for long term cellaring.

These wines enjoy a moderate popularity.

Then there are now a few wineries that market canned wines meant for one time use being 250 ml in size.

Large format bottles, once relatively popular in Bordeaux and Champagne, still enjoy some popularity with connoisseurs who like to cellar their wines and wait until they have reached their peak.

Large format bottles age slower, and better.

As you can see, wine packaging has evolved from earthenware to highly scientific laboratory-created containers.

In my view, the glass bottle is still the best vessel, and cork the most appropriate enclosure for long cellaring, not withstanding their shortcomings.

Glass bottles have undergone several design changes.
Some are embossed, heavy; contain punts (i.e bottles for strength and easy storage) with labels painted, or sporting labels, neck-labels, often also back-labels, and different sizes.

There are many sizes starting from all the way up to Nabuchadnezzar.

Piccolo 187 ml

1/2 bottle 375 ml

1/1 bottle 750 ml

One litre

1 ½ litres Magnum

3.0 litres Double Magnum or Jeroboam

4 ½ litres Rheoboam

6.0 litres Metuselah

8.0 litres Salmanazar

9.0 litres Imperial (mostly used in Bordeaux)

12.0 litres Balthasar

15.0 litres Nabuchadnezzar

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

When Tony Aspler started the Ontario Wine Awards “competition:, he never dreamed that it would grow so fast and as much as it did.

Now, 15 years later, there are 25 different awards from sparkling wine award all teh way to blended red.

And the best red wine of the year was Cabernet Franc of Vineland Estate and white South Bay Vineyards Chardonnay 2007 of Huff Estates.

For Ontario wine quality, these awards prove an excellent achievement in a few decades.

Up to 1970’s, Ontario wines with a few exceptions notwithstanding were barely drinkable. What the industry has achieved in 40 years is truly remarkable.

Europeans developed their industry over 2000 years. The speed of this achievement can be attributed to public domaine knowledge available, the willingness to experiment, and capacity to invest in infrastructure.

Today, well-made VQA (Vintners Quality Alliance) high quality wine can compete with any anywhere and win accolades as was proven in London, England recently with 32 chardonnays sampled in Canada House by English wine luminaries.

All award-winning wines were available for tasting.

The highlights were:

South bay Vineyards Chardonnay, 2007, Huff Estates

Only 20 years ago few believed grapes could grow successfully in Prince Edward County. And now this! A “County” winery is awarded the best white wine of the year award.

This fine wine emanates aromas of lees, toasted nuts, and vanilla custard and ripe stone fruits. In the mouth it releases its minerality and oak undertones derived from 18 months in French oak barrels.

90/100

$ 40.00

Only 400 cases were produced

Pinot Grigio, 2008, Calamus

90/100

$ 15.20

Reserve Chardonnay, 2007, Flat Rock Cellars

90/100

$ 35.00

Sauvignon Blanc, 2009, Nyarai Cellars

90/100

$ 18.95

Barrel fermented Chardonnay, 2006, Pillitteri Estate Winery

92/100

$ 40.00

Riesling Icewine, 2007, Sue Ann Staff Estate Winery

90/100

375 ml $ 50.00

Riesling Icewine, 2007, Chateau des Charmes

91/100

375 ml $ 65.00

Red Wines

Cabernet Franc, Reserve, Vineland Estate Winery

Beautiful brilliant red colour. Dark cherry, blueberry aromas greet the nose. Plum and spice, cigar box flavours are evident on mid-palate. The finish is long and satisfying.

90/100

$ 40.00

Estate Series Shiraz/Cabernet, 2007, Wayne Gretzky estate Winery

91/100

$ 22.95

Growers Blend Pinot Noir, 2008, Tawse Winery

92/100

$ 31.95

Broken Press Shiraz, 2007, Creekside Estate Winery

91/100

$ 39.95

Syrah, 2007, Fielding Estate Winery

93/100

$ 44.95

Note: All above wines are produced in limited quantities and are available through the winery and on-line.

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Quick, where did watermelon originate? If you think of Texas or Ontario, or some European country, you are on the wrong track.

The ancestral home of this summer fruit is the Kalahari Desert in Africa where it still grows wild. The ur-watermelon is very small with white flesh, bitter, or “off-dry”. Since then farmers and now specialized scientists have converted the original watermelon to what we know as the succulent, juicy fruit, millions love.

Cultivation of watermelon goes back 50 centuries tot eh Nile Valley; here watermelon seeds were placed in the tombs of Pharaohs to nourish them in afterlife.
Romans we also fond of watermelons, and Galen considered them to have medicinal powers.

The Spanish brought watermelon seeds to the Caribbean and the French via Canada to Midwestern USA in the 1500’s.

American fruit-breeders were successful in creating seedless, very sweet watermelons, which I consider to be less flavourful than those with seeds.

At one time, oblong watermelons were popular, now round and small ones reign supreme.

In North America watermelons are relatively affordable, while in Japan the fruit is considered luxury fruit retailing for $ 25.00 and up, but then all fruits in that country are very expensive.

Japanese invented the cube-shaped watermelon to save storage space. This requires special attention during growing, but also costs three times as much as the regular version. Believe it or not, they also created a pyramid-shaped and more expensive watermelon.

There are some 1200 varieties of watermelon, ranging from less than 500 grams in weight to over 45 kilograms; they are of different colours, including yellow.

In many hot countries watermelons are the go-to fruits in summer.

Millions enjoy them al fresh, ice cold, and cannot eat enough, but some watermelon lovers with an artistic inclination like to carve a variety of “pictures” or designs on rinds and organize competitions to choose the most appealing.
Some love to eat watermelons, others use them for their seeds, yet others make juice, and the artists use them as their canvas.

Talk about versatility!

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

South Africa is a New World wine-producing country that has deep Old World roots.

The father of the industry was a 33-year-old Dutch surgeon, Jan van Riebeck. He was the first governor of cap, appointed by the Dutch east India Company to establish a settlement. He concluded that the temperate climate of the Cape to be conducive to grow grapes.

The fruit Cape’s vineyards would supply sailors with much needed fresh grapes on their way to India and beyond.

The first juice of locally grown grapes was pressed in 1661 from vines imported from France. The first wine were acid ad crude according to records made at the time.

Today, South Africa ranks eight in the world in wine production the country produces almost equal quantities of red and white wines including sparkling and fortified products.

Although up to recent years government-owned KWV was the largest and most important winery, today there are hundreds of small, excellent wine establishments that export their products to many countries. The Untied Kingdom, the U S A, Canada, Germany, Scandinavian countries, the Netherlands, Hong-Kong and other Far eastern countries are important markets.

Apartheid policies of the government prompted many countries to restrict and/or prohibit importing South African wines. This damaged the country economically and set back the industry.
South Africa has a well thought-out wine control system. It divides grape growing land into regions, districts and wards.

The regions are:

Breede River Valley, subdivided into the following districts – Breedeklof, Robertson, Worcester, Swellendam.

Coastal Region (Cape Point, Darling, Franschoek Valley, Paarl, Constantia, Stellenbosch, Swartland, Tulbah, Tygerberg).

Klein Karoo (Calizdorp, langeberg-Garcia).

Olifants River (Citrusdale Mountain, Lutzvillr, Citrusdale Valley).

Cape Angulhas, Douglas, Overberg, Plettenberg Bay, and Walker Bay are small regions without sub-classification.

In South Africa irrigation is a must, as is acidification, but capitalization is strictly forbidden and there is no need for it.

The wine laws known as Wine of origin (WO) system require varietal wines to contain a minimum of 85 per cent of the variety printed on the label. Regional wines must be made 100 per cent from fruit of the region and vintage statements must correspond to the vintage.

All WO wines bear a neck label indicating quality level.

The best-known and most advanced appellations are, Stellenbosch, Paarl, Constantia, Overberg, Walker Bay, Himel en Aarde, and Klein Karoo (for sweet wines only).

Grape varieties without regiaonla limitation allowed are: buketttraube, Cape riesling,

(crouchen blanc), chardonnay, chenel (chenin blanc and ugni blanc), chenin blanc, clairette blanc, colombard, emerald riesling, gewürztraminer, grenache blanc, muscat d’Alsace (hanepoot), nouvelle (semillon and ugni blanc), palomino, pinot gris, sauvignon blanc, ugni blanc, weisse riesling (Rhineriesling), and viognier for whites, and cabernet franc, cabernet sauvignon, carignan, cinsault, gamay, grenache, malbec, merlot, nebbiolo, petit verdot, pinot noir, pinotage (cross of pinot noir and cinsaut created by professor Abraham Perold in 1920’s), roobernet (cabernet sauvignon and pontac), ruby cabernet (carignan and cabernet sauvignon (created at University of California Davis), shiraz, souzao, tinta barocca, touriga nacional and zinfandel.

Methode Cap classique appears on the label for all sparkling wines produced by the champagne method.

There is no yield per hectare restrictions.

Much of the white wine produced is distilled and marketed as South African brandy at low prices. Some are aged and marketed as fine brandies. All South African brandies represent good value.

KWV, the largest South African winery, makes and markets several categories of branded and varietal wines, including the highest level called cathedral cellars.

The following boutique wineries enjoy world fame for their brands: Boekenhoutkloof, Beyersklouf, Tokara, Simonsvlei, Glen Carlou Vineyards, Kanonkop Wines, LeBonheur Winery, Morgenhof Wine Estates, Nedeerburg Wines, Meerendal Wine Estates, Backsberg, Bouchard-Finlayson Winery, Durbanville Hills, Dieu Donne Vineyards, Ken Forrester Vineyards, Meerlust Estates, Dornier Wines, Boekenhoutskloof, Muratier, Leopard’s leap, and Rust en Vrede Wine Estates.

South African wines from reputable wineries represent good value.

Vintages vary, but not significantly, from one year to the next.

Dry South African wines cellar for a few years only due to their low acidity.

Sweet wines age well.

The following  wines are some of the many that you may want to try:

Savignon Blanc, 2009, Leopard`s lea, White, 2007, Tokara

Reserve Pinotage, 2007

Beyerskloof, Syrah, 2207

Porcupine Ridge Syrah,2007 Boekenhoutskloof

Chardonnay, 2009 Cathedral Cellars

Cabernet Sauvignon, 2008

Cathedral Cellars

Chenin Blanc, 2009, Ken Forrester

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Burgundy in central eastern France is fabled wine country with thousands of grape growers, hundreds of winemakers, and many shippers.

Not too long ago, shippers dominated export markets. They had the means to buy unfinished wines, sometimes blend them, at other times barrel age and bottle. Needless to say, they could afford to finance foreign travel to open new markets and/or promote their brands.

Today, many grape growers make their wines, sometimes with a little help from consultants, and promote travelling in large groups to distant markets pouring their wines.

Some are great wines, others “interesting, but never dull.

Bouchard Pere et Fils was founded by a Belgian textile manufacturer and merchant who travelled frequently to France to sell. He loved Burgundy so much that in 1731 decided to settle in Volnay and ship wine to Belgium. In the 19^th century, Bouchard expanded to make wine and also stared buying bulk for blending and moved to Chateau de Beaune, where it remains to day.

The company owns 130 hectares on the Cote d’Or  (stretching from Dijon to Chagny, a small village with an excellent Michelin starred restaurant called La Meloise) of which 12 are classified as Grands cru, and 74 premiere crus.

In Burgundy there are 23 regional appellations representing 53 per cent of all vineyards. Most are on flatlands and away from the hills. 30 per cent in village appellations, 15 per cent or 570 vineyards premiere cru (classified vineyards) and two per cent or 33 vineyards grands cru which represent the best terroirs.

In Burgundy the vineyards are classified, whereas in Bordeaux château (estates) reign.

In Burgundy consumers must know about the classification of vineyards and the difference between grand cru, premiere cru, village and regional appellation and take into consideration the reputation of the shipper or winery.

Some unscrupulous shippers buy village quality wines age them to sell as premiere cru, or under brands of their own and classify them higher than they should be at elevated prices.

Chevalier Montrachet is a single vineyard classified as grand cru, and may be marketed by a few shippers as such because it is very small, but Montrachet is a village appellation, not Le Montrachet, a single classified vineyard, made and marketed many growers and shippers.

Meursault is a village appellation, but Meursault Genevrieres is single vineyard classified as premiere cru.

Bouchard Pere et Fils has also a few “monopole” wines which are exclusive to the company and only marketed by it i.e Vigne de l’Enfant Jesu, Beaune Clos de la Mousse, Volnay Fremiets, Clos de la Rougeotte, Beaune du Chateau. In Cote d’Or the prime grapes are pinot noir for reds and chardonnay for white. In Burgundy there are other varieties that can be quite pleasant and flavourful – gamay, auxerrois, aligote, pinot blanc are the main lesser known varieties.

Gamay is predominant in Beaujolais, others in small parcels throughout the region.

The vineyards in Burgundy are finely classifies into small sections making a mosaic of terroirs with countless nuances.

Bouchard Pere et Fils is an ambassador of this diversity, harvesting fruit fro a great number of remarkable vineyards all over Cote d’Or and now also in Fleurie, one of the 10 cru of Beaujolais. The winery is called Villa Ponciago.

Luc Bouchard visits Toronto very year for a tasting;

The highlights of this year’s tasting for me were:

Whites:

Meursault Perrieres, 2008,Premiere Cru, Cote d’Or

Brillaint  light yellow with green tinges. Aromas of pears/apples, floral and whiff of oak. A full bodied wine yet subtle with elegant mineral flavours and long aftertaste.

93/100

$ 47.00

Chevalier Montrachet, 2008, Grand Cru, Cote d’Or

The village of Puligny Montrachet has six grand cru vineyards the largest of which is Chevalier Montrachet (7 hectares).Floral, fruit and toast aromas waft out of the glass. Complex flavours, medium bodied, elegant with good aging potential. A divine wine.

94/100

$ 255.00

Corton Charlemagne, 2008, Grand Cru, Cote d’Or

The village of Aloxe Corton has 12 grand cru classified vineyards. This grand cru offers intense fruit, mineral, and toast aromas. Well-extracted, rich and powerful with personality and excellent finish.

94é100

$ 149.00

Meursault Les Clous, 2007

This village quality Meursault offers floral aromas. It is subtle with fine acid undertones and smooth clean finish.

93é100

$ 47.00

William Fevre Chablis wines.

The company is owned by Mr. Henriot the owner of Bouchard  Pere et Fils

Chablis Bougros Cote Bougerots, 2008

Chablis comes in four quality levels. Chablis Grand cru, Chablis Premiere Cru, Chablis and Petit Chablis.

There are only seven grand cru vineyards. This wine originates in one, and offers depth, extraordinary fruit ripeness, and elegance. Complex flavours in the mouth make it apprpriate with seafood.

91é100

$ 81.00

Chablis Les Preuses, 2008

Alond aromas waft out of the glass. The mid-palate is soft, layered and with fine acid backbone. A superb wines for delicate seafood i.e. Dover Sole Colbert, shrimp in a cream and dill sauce, scallops in dill sauce, and salmon Swedish stye

91/100 $ 81.00

Chablis Les Clos, 2008

Offers fruit (apples/pears) aromas, depth, refinement and elegance. Smooth and enticing texture and minerality and good length.

94/100

$ 93.00

Red wines

Savigny Les Beaune Les Lavieres, 2007 Premiere Cru

Ripe berry aromas waft out of the glass, followed by intense flavours of mushrooms and forest floor. Good acidity and medium body with a long finish. Can be cellared for to five years.

89/100

$ 40.00

Beaune du Château, 2007, Premiere Cru

This property is owned by Bouchard Pere et Fils since 1907. The wine is a blend of 17 premiere cru vineyards.

Perfume aromas, harmonious, soft and elegant.

90/100

$ 39.00

Gevrey Chambertin, 2007

The fruit originates in communal vineyards on flatland, but the wine offers strawberry aromas along with typical forest floor smells. Appealing, fleshy, mouthful with a long finish.

Cellar for two to three years with a potential for five more years.

91/100

$ 45.00

Clos Vougeot, 2007, Grand cru

This enclosed 50-hectare property has more than 70 owners. Some own a few rows. This grand cru classified wines offers fruit aromas, with a hint of spice and oak. On the palate it is refines and elegant with depth.

Superb with roast rack of lamb or veal, hard or semi hard cheeses.

A “meditation” wine.

91/100

$ 169.00

Le Corton, 2007, Grand Cru

From Aloxe Corton’s grand cru vineyard this extraordinary wine smells of ripe berries, forest floor and spice. Well balanced and structured with a long and satisfying finish.

92/100

$ 102.00

Recently Bouchard Pere et Fils acquired an old property in Fleurie, Beaujolais. Three wiens were offered for tasting:

Beaujolais Village, 2009, Villa Ponciaga

Offers freshness fruitiness of a true gamay grown on granitic sandy soils of the region.

92/100

$ 17.00

Villa Ponciaga La reserve Les Haut du Py, 2009

Fruity, offering freshness, lively flavours and silky texture. Would complement cold cuts, roast leg of lamb, even roast chicken, and meat casseroles.

91/100

$ 23.00

All above wines can be ordered through R. Woodman Wines and Spirits Toronto.

Private roders take approximately eight weeks to arrive.

For more information contact Jason at Woodman Wines and Spirits

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Refreshing, dry, cool roses are in, and millions enjoy it throughout the summer. Although, at least in North America, roses fell by the wayside in the last 20 years, now they seem to have staged a comeback. Sweet, fizzy roses packaged in attractive bottles could have precipitated the “demise”, but even they have improved.

French and Spanish have never lost their appetite for dry, fragrant roses like Tavel from Cotes du Rhone, or rosados from Navarra. Both vinted using garnacha or grenache grapes, they should be consumed at most one year after bottling.

Grenache, when made in rose style, tends to oxidize fast!

Roses may be crafted with well-known and loved grape vareties. They can be almost like slender versions of your favourite reds and should be enjoyed al fresco.

Elegance is a virtue, especially in roses from temperate regions like Ontario, Navarra, Loire Valley, Trentino-Alto-Adige, Bio Bio, Wrattonbully, and Tasmania just to name a few.

This crisp, refreshing, fruity, uncomplicated pinks are lovely with summer salads, lightly herbed grilled fish, soups, antipasti, or even savoury curry fishes.

Blending red and white wines can produce roses, but true rose wines are made using the time-honoured short skin-contact technique. Once the grapes are crushed and fermentation starts the skins are separated from the juice after 10 – 16 hours.

Rose de saigne (bleeding) requires partial drawing of a batch of red wine which may be somewhat darker than pelure d’onion (onion skin) coloured rose.

Exactly, when rose wines were invented remains a mystery, but French winemakers have been making them for centuries, from Provence all the way up to the Loire valley.

French roses come in a variety of classic styles with the best-known examples from France’s sunny south. They are versatile and delicious with sautéed deep sea scallops, stuffed bell pepper, chicken satay and pizzas or pissaladiere the French version of pizza with puff pastry base, instead of Italian yeast dough.

Warmer climates in southern Spain and central Italy tend to yield roses with a bit more body and ripe sweet fruit that go well with paella, grilled fillet of salmon, bbq chicken, quesadillas and spicy sausages.

Serve rose wines cold, but never ice cold (11 – 13 C) is a good range.

Here are some rose wines you may want to try:

Cerasuolo, Paliio, 2009, Citra, Abruzzo, Italy

Exclusively vinted from the fragrant Montepulciano d’Abruzzo grapes. It is dark, and deeply flavoured.

89/100

$ 13.95

Xpression Rose, 2008, Ironstone Vineyards California

Pale pink in colour with sweet cherry, strawberry and red grapefruit aromas. Medium-bodied with a sweet finish

88/100

$ 13.95

Tavel, 2009, Chateau d’Aquierra, Cotes du Rhone, France

Rosehips, watermelon, and rose petal aromas emanate from the glass. Medium-bodied and elegant.

90/100

$ 18.95

Parfume de Vignes Rose, 2009, Domaine Lafarge, Cotes du Roussillon, France

Dry, fruity, with a long finish

88/100

$ 14.95

Reserve Rose, 2009, Perrin et Fils, Cotes du Rhone

Grapes are from the southern Cotes du Rhone and mostly grenache emanating cherry and strawberry aromas. Enjoy with seafood appetizers or on its own on a lazy Sunday afternoon on the patio.

89/100

$ 15.95

Rose, 2009, Fielding Estates, Ontario

A blend of pinot noir, cabernet franc, and cabernet sauvignon, this light rose emanates aromas of rose petals, strawberry/rhubarb and raspberry. Refreshing and off dry with a pleasant finish.

88/100

$ 15.95

Cabernet Rose, 2009, Southbrook

Elegant strawberry and raspberry and red currant aromas waft out of the glass. Medium bodied with fine acidity.

Enjoy with breaded and deep fried calamari or antipasti. A pasta salad would also  a fine pairing.

89/100

$ 18.95

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Time-deprived housewives and working couples purchase a lot of packaged foods (salad dressings, mayonnaise, washed salads, croutons, parts, bean salads, just to name a few), canned vegetables or soups, frozen fish fillets, entrees of all sorts, pizzas, the list is endless, at least in North America. In developing countries such commodities are either not available at all and if they are very expensive.

The packages are used once or twice and somehow end up on the fridge self and forgotten. They deteriorate over time, and take up space in the fridge. Cold air must circulate freely in a fridge or freezer. A crammed fridge or freezer forces the compressor to work harder and increases electricity consumption and shorten the life of the compressor.

Start emptying your fridge and see what needs to be discarded. Better yet, refrain from buying anything packaged. You can whip a dressing in a few minutes, at a fraction of the packaged version and it will taste better too. Ditto for mayonnaise.

Wipe down the shelves.

Some manufacturers print the packaging date, “use by` or “expiry` or best before. In all cases, you can consume the food safely even after the best before date. It may not taste as good, but is safe.

If you happen to have two opened jars or cans of the same product, resist the temptation to blend both. Better still, when you open a can , or start using a bottle of dressing, pencil the start date. Transfer canned foods to jars.

People buy large packages to save, but then use it once or twice, get tired of it, or forget it exists. Food and liquids exposed to air lose flavour, and deteriorate. If you open a package, use the contents within a week and move to something else. Better still, resists the urge to buy packaged food except for sardines and the like, or pates if you have a predilection for such foods.

See what you have in the freezer compartment. Foods must be well protected in a freezer or they get `freezer burn`, a condition that applies to fish, even coarse grained meat cuts.

Kitchen cupboards of many homes are full of partially used `non-perishable `food i.e breakfast cereals, condiments, Scandinavian flat breads, oats, whole wheat flour, croutons, cookies, crackers just to name a few. They may look fine, but over time they lose their nutritional value, if a little. When you open a package, make an effort to use all of its contents.

Bulging canned foods are unsafe and must be discarded. The canning industry in North American and western Europe is technologically advanced, therefore produces safe foods. Developing countries’ products require careful scrutiny before purchase.

Always rotate your stock using the FIFO method (First in First Out),

Shelf life of selected foods

Fridge

Ketchup 6 – 7 months

Mayonnaise 8 weeks

Mustard one year

Salad dressing 12 weeks

BBQ sauce 12 weeks

Deli meats 2 –3 days

Cooked food 2 –4 days
Freezer
Meat one year

Ground meat 10 weeks

Fatty fish (mackerel salmon) 8 weeks

Lean fish 22 weeks

Frozen dinners 10 – 12 weeks
Pantry
Dried pasta 1 ½ years

Rice 24 months

Brown rice 6 – 12 months

White flour 6- 12 months

Whole-wheat flour 4 weeks

Vegetable oil (opened) 8 – 16 weeks

Dried herbs 12 – 24 months

Spices 2 years

In many countries, especially developing countries, people buy most of their food daily and cook enough food for the family, thus solving left over problems, and necessity to buying prepared foods. In India and Sri Lanka, no self-respecting housewife buys curry. The spices are blended daily.

You may ask now, who has time to buy food daily, and you are right, but you can get by, if you plan well with weekly purchasing.

You can also order in, or go to a restaurant, but whatever you do, choose the establishment and type of food wisely.

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

In Old World wine producing countries the concept of co-operatives has been a driving force for centuries. The necessity for the co-operative movement stems from the fact that many growers own very small properties, some as small as one hectare, some even smaller, and none more than five hectares. The quantities of harvest are anywhere from miniscule to small, and often growers lack winemaking knowledge.

Very few have the financial means to buy equipment, cerate a winery, and market their wines.

This led to co-operatives where hundreds of farmers pool capital with help from local or provincial governments, start a fully equipped winery including properly trained winemaker(s), marketing professionals, and other essential employees.

Growers are assured a source buy their grapes at market prices, but only if the quality standards set are met.

France, Germany, Spain, Italy and Portugal have many government supported co-operative wineries.

Most are large and produce huge quantities of wine. A portion of the production may be sold in bulk to other wineries or shippers, and now there is a movement afoot to make more upscale wines in an attempt to capture a larger market share and increase exports.

In North America wine co-operatives never worked well, in fact, in the U S A there is none, and in Ontario there was one which went bankrupt after two years simply because members never understood that inferior quality grapes cannot yield drinkable wine and insisted that the co-operative buys their crop.

There was from the beginning, no fruit quality standards established and the winery management proved to be incapable to resist the insistence of growers to accept their poor quality grapes. It seems North American mentality is the “freedom” to be able to make financial choices.

Recently, a co-operative winery association from Portugal consisting of 27 wineries called A9, was in Toronto to showcase their wines.

There were approximately 70 wines from seven member wineries.

The following were the highlights of the tasting:

Via Latina Alvarinho Vino Verde, 2008, Vercoope

Vinted exclusively using alvarinho (albarino in Spanish), this fragrant, acid-driven, medium-bodied wine offers pleasant fruitiness, and long aftertaste.

88/100

Selected Harvest, 2009, Adega de Pegoes, Setubal

Composed of chardonnay, arinto and antao vaz grapes, this full bodied, aromatic, smooth, and elegant wine would be fine as an aperitif with hors d’eouvre, pan fired fillets of white-fleshed fish, pastas, sautéed chicken breast, and shrimp win tomato sauce

89/100

Touriga Nacional, 2008, Adega de Pegoes, Setubal

One of the best red wine grapes of Portugal touriga nacional smells of ripe blackberries is dark, and well extracted. The mid-palate boasts layers of flavours including chocolate. Powerful and long aftertaste. Good for beef- and game stews, and aged cheeses.

89/100

Aragones, 2008, Adega de Pegoes, Setubal

Aragones a.k.a tempranillao in Spain grows well in Setubal’s warm growing season. Aromas of ripe berries waft out of the glass, followed by a full body and satisfying aftertaste.

88/100

Touriga Nacional, 2008, Caves Santa Marta, Douro Valley

This is one of the larger co-operatives of the Douro Valley producing approximately 10 per cent of all the wine output of the region.
Ruby red, fruity, well balanced, full-bodied, velvety, and with a long finish. Best with foods of substance like med-rare grilled steaks, roast leg of lamb or grilled lamb chops.

89/100

CSM 59, 2005, Caves Santa Marta, Douro Valley

A profound wine with aromas of vanilla, roasted coffee beans, full-body, and chocolate falvour. Powerful and lingering finish

89/100

Moscatel 10 year old, Adega Cooperativa de Favaois, Douro Valley

Muscat grapes thrive in the heat of the Douro Valley. This Muscat smells of raisins, has a sweet but well balanced taste with a fine and pleasant finish. Recommended with ginger-infused fresh fruit salads.

89/100

Tawny Port, Caves Santa Marta, Douro Valley

Composed of tinta roriz, tinta francesa, and tinta barroca, this complex tawny offers ample ripe fruit aromas and powerful flavour. Spicy but elegant with a clean and long finish.

88/100

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

This sun-drenched Mediterranean island in the Tyrennian Sea just north of Sardinia and west of Tuscany is French territory. Although the name sounds Italian and it is, the native language is closer to Italian than French. Corsica has been administered as a department for well over three centuries. There have been vineyards in Corsica for at least 2500 years, but the natives did not often have the pleasure and leisure to cultivate them. This rugged island was invaded so frequently that its history consists of conquest, revolution and strivings for independence. Hostile invasions and malaria infested shore lands forced the population to retreat inland, preferring a tough existence up in the mountains than having to fight invaders.

The vineyards were planted up in the hills, until 1960’s, when malaria was vanquished; large mechanized vineyards were established, often by pied noirs (French who had resided in Algeria and were forced to relocate after Algeria declared independence) They planted Carginan, Grenache, Cinsault and Alicante all French grape varieties with which they were familiar, although Corsican farmers have always favoured Nielluccio

( thought to be a clone of Sangiovese), Sciaccarello (found only on the island) and Vermentino for white wines.

Pied noirs emphasised quantity over quality and along with local controlling agency’s complacency to enforce laws, quality declined, and insipid wines started to hit markets; this quickly turned against Corsican wines. As a result of huge declines in export sales violence broke out in 1973 and wine scandals were uncovered with serious consequences. Regardless authorities took their time and only in 1983 made efforts to restructure the wine industry and created an appellation controlee law, but still today 50 percent of the production consists of Vin de Corse, Patrimonio (480 hectares), Ajaccio and Calvi (each 200 hectares), Figari (130 hectares), Sartene (170 hectares) are entitled to appellation controlee designation. Today some 70 independent wineries and co-operatives produce and market Corsican wines.

Skalli, head-quartered in Sete on the mainland, better known for its Fortant de France label, is well established in eastern Corsica producing inexpensive, mass-market wines that sell well in France, but not in export markets.

Corsican wines, probably more than anywhere else, reflect the rugged terroir. They are rustic, rough-hewn but charming in their own way, go well with local specialties, and when made by traditional TECHNIQUES, AGE VERY WELL. White Vermentino can also be great is fruit is sourced from high-altitude vineyards inland.

Corsicans like their wines and landscape are complicated. Their culture is both distinct and fragmented, each valley and town has its own dialect, its own cheeses, its own specialties, its rustic wines and yes, even its own vendettas.

When both Sciaccarello and Grenache are judiciously selected and blended the wine can be fine, but fails to age. Sciaccarello grows well on the granitic soils on the southern and western parts, like Sartene and Ajaccio, the latter of which is Napoleon Bonaparte’s birthplace.

Niellucio does well in the heartland and around Porti Vecchio in the south. Independent wineries created the Patrimonio wine class emphasising traditional grape varieties and growing region. These are generally fine wines worth tasting and consuming even though all tend to be robust and require some cellaring.

Muscat, a popular grape around the Mediterranean basin, thrives in Corsica and may be vinified dry, off dry, or sweet, but always with high alcohol and fruit-driven.

One style of wine that traditionalists shun – rose can be delightful here.

Grenache and Niellucio, a naturally tannic grape, when vinified expertly can be outstanding, refreshing, and show spiciness to complement charcuterie and grilled fish.

Corsica offers a range of wines, styles and eccentricity, but only those of Patrimonio wineries stand out. Co-operatives stick to quantity and hope that they can wine markets over by low prices.; something unlikely to happen

Corsican wines have not been exported to any large extent to North America in the last 25 years, but you can expect to see some full of vigour in the coming years. These forthright, sometimes earthy wines of character and individuality are worth a try/

Recommneded wineries:

Clos Capitoro, Domaine de Pratavone, Alain Courreges, Domaine Comte Peraldi, Orenga du Gaffory, Domaine Leccia, Antoine Arona, Clos Marfisi, San Quilico, Clos de Bernardi, Pastricciola, Dzomaine de Terracia, Domaine de Catarelli, Domaine de Tanella, Domaine Fiumicoli, Felix Andreani

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

The cuisine of this tropical country consisting of 7107 islands is an intriguiging mixture of the familiar and exotic. Coconut, soy sauce, vinegar and fish sauce a re widely used to enhance flavour.

Colonization and migration have resulted in touches of Malay, Chinese, Spanish and American influences. A typical spread for a festive occasion may consist of noodles, dumplings, sinigang (a sour soup of tamarind, vegetables and meat or fish), fish, adobo, paella, pizza and ice cream.

Food represents a comfort blanket for Filipinos, and to be without food is cause for panic. Any Filipino who eats only three meals a day is considered either sick or unbalanced. Snacks a.k.a merienda are eaten in-between meals, and may be grilled banana, or pancit (noodles) canton, or various rice four-based pastries.

Rice is the main carbohydrate source and any Filipino will tell you that a meal without it fails to meet their expectations of food.

Meat dishes notably chicken, and pork forms the bulk of protein intake. (Adobo the national dish consists of pork and chicken in soy sauce and vinegar). Lechon is (roasted pig) stuffed with screw pine leaves and cooked until the skin turns to crackling. Lechon de leche is a suckling pig that can be falvourful if done skillfully.

In the world’s second biggest archipelago, the choice of fish, shellfish, and bivalves seems to be endless. The best can be experienced in seaside towns. The best seafood comes from the Visayas, Palawan, and Mindanao where some 4.5 million Muslims call home.

A grouper specie (lapu-lapu) is considered to be the king of all fishes in the Philippines and tastes best grilled over charcoal or dried coconut shells, and seasoned with calamansi (the national acid fruit used in place of lemon or lime). Bangus (milk fish) is one of the staples of diet and very mild in taste. Some people eat bangus for breakfast, lunch and dinner. Swordfish, marlin, tuna, spiny lobster, shrimp and many other fish and shellfish are widely available.

The cooking oil is coconut oil. Vegetables seem to have secondary status in the Philippines and mostly blended into fish, rice and soups.

Grilling, stewing, boiling, roasting and steaming are the main cooking methods. Stir frying is becoming popular among the young and educated.

There is no end to the love of sweets based on cassava and rice flour, mixed with coconut milk, eggs, and flavouring agents.

Ice cream, a legacy of the American sojourn, is very popular and often served as dessert. Of late however, fresh fruit has become popular choice for millions. Here bananas and all tropical fruits taste, as they should – sweet, succulent and texturally appealing, correct.

Mangoes are succulent, pineapples sweet, sugar apples and sapodillas luscious. Of course there are many different bananas from very fat and long, to miniature and everything in-between.

Filipinos occasionally succumb to the urge of eating food from street vendors and call it “ambulant food”. Most “ambulant food” is grilled over makeshift charcoal grills and served on sticks, kebab style, or deep-fried in a wok. You can buy from street vendors deep-fried fish balls, grilled pig intestines, chicken feet, balut (half formed duck embryo grilled and eaten whole), or squid balls.

There seems to be no limit to the ingenuity of street food vendors in Manila and elsewhere in the country.

Some common Filipino specialties:

Adobo – chicken and/or pork simmered in soy sauce and vinegar with pepper and garlic.

Beef tapa – vinegar, sugar and garlic marinated beef – fried

Bicol express – pork ribs cooked in coconut milk, soy sauce, vinegar, bagoong and chilies.

Bistek tagalog – beef tenderloin with onions and calamansi, fried

Dinignan – cubed pork, simmered in pig’s blood with onion, garlic, and laurel.

Daing na bangus – milk fish marinated in vinegar and spices and fried

Gambas – shrimps sautéed in chili and garlicky sauce.

Ginisang mango – a  combination of pork, vegetables or shrimp sautéed with mung beans.

Kaldaret – spicy mutton stew

Kare-kare – oxtail stew with eggplant, peanut and banana flowers

Lechon de leche – roasted suckling pig

Longanisa – small beef or pork sausage heavily flavoured with garlic

Sisig – fried chopped pork liver, pork and onions

Tocino – marinated fried pork

Tosilog – marinated fried pork with garlic, rice and fried egg

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Ever since the good monks of the Collegiate Church of Our Liebfrauensift in Worms, Hessia offered to the tired and thirsty pilgrims visiting their church the wine of the property, the libation acquired a fabulous fame. In effect this wine’s popularity was built up over time, and by word-of-mouth. Eventually, the wine now known as Liebfraumilch (Liebfrauenmilch) became so famous, those fraudulent merchants started using the fruit from other vineyards and made wine marketing it as Liebfraumilch.

The original and authentic wine was a lively riesling and off-dry, fruity, refreshing, with a fine acidity, and very appealing. Today, the vineyard around the church (50 hectares) belongs to two shippers and the wine designated as a single vineyard appellation called Wormser Liebfrauenstift– Kirchenstuck.

All Liebfraumilch now, must by law, contain grapes from Hessia, Palatinate, Nahe, and Rheingau. Most contain riesling, sylvaner, Muller-Thurgau, and kerner and can be pleasant if consumed within 18 months of harvest.

This is a wine to wean young people from soft drinks and prepare their palates for excellent German rieslings.

There are many brands of Liebfraumilch, two of the most famous brands were Blue Nun and Deinhard Christoff.

Practically all Liebfraumilch was exported to the United Kingdom, the U S A, Canada, Japan and few European countries.

Liebfraumilch Blue Nun of H. Sichel and Sohne was world famous, enjoying a phenomenal recognition amongst consumers. How the label evolved into what it is makes for an interesting story.

H. Sichel und Sohne had been marketing wine for 65 years until 1921 when their Liebfraumilch was first exported to the United Kingdom, where it became a success story almost overnight simply because its fruitiness, flowery aromas, off-dry taste, light texture appealed particularly to young consumers.

Before long, Liebfraumilch was listed on the wine lists of thousands of British restaurants and dining rooms.

By 1930, a mere 1000 cases were sold in the United Kingdom, which at the time was considered a huge volume.

A small printer in Mainz redesigned the original Sichel label in 1925. Mr. Sichel Senior instructed the printer to come up with a label that would stand out as well as to remember. In those days, there were no specialized label designers or packaging companies.

The imaginative and innovative printer came up with an idea of nun in brown habits gathering grapes. The only thing blue on the label was the sky.

This was the first appearance of nuns on a Sichel label. The steadily increasing popularity of Sichel wines during the 1930’s prompted the management to produce and market a consistent quality of blended wines. Consumers everywhere appreciated this feature, and the reasonable price.

One day in the 1950’s while in the New York office, Sichel senior received a letter from a Texan, ordering two cases of wine with the following description: “the wine has nuns on the label”. He had forgotten the name but remembered the “nuns”.

Sichel senior being an astute businessman recognized instantly that the label stood out, thus giving the brand a superior recognition. Wines that rely on the ability of consumers to remember the name of thousands of wineries are obviously at a disadvantage. A few knowledgeable consumers may be able to remember many names and wineries, but they represent a small minority. At the time, the nuns were in brown garbs; the colour was eventually changed to blue in an attempt to render the label even more memorable.

Quickly and wisely Sichel senior decided to register the name as a brand, and ultimately the Blue Nun Liebfraumilch became so famous that at one time it was exported to over 80 countries.

By the early 1960’s, the label was given a facelift with younger and more cheerful looking nuns.

In 1980’s, a new winery, only a few kilometres away from the original location that Herman Sichel had established over 127 years ago, was built to satisfy increased demand.

The German Wine Law of 1973 dictates that Liebfraumilch must be at least of Qualitatswein bestimmter Anbaugebiete (QbA) level, and some brands contain higher quality grapes than the law requires.

Liebfraumilch brand was sold to Langguth Winery early in the 1990’s and since than a sparkling version was introduced, but quality standards were not maintained, and the brand lost substantial market share at least in western European, and North American markets.

The Sichel family decided to sell the brand and the shipping business early in 1990’s, mostly due to declining sales of German wines in general and Liebfraumilch in particular.

Tastes and brand preferences change over time, and wineries thriving on brands must always change the taste and profile of their brands according to changing tastes and preferences to maintain their market share.

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Driving north from Marseille on the Mediterranean coast my friend and I were enjoying the beautiful scenery of vineyards and the majestic Rhone River.

The rugged, sun-baked soil brown with shrubs here and there seemed to prepare us for the Rhone valley, famous for its red wines. But the region also produces some memorable white wines, like Beaume de Venice, St. Joseph, viognier based wines, and Chateau Grillet.

Coming from the south, the famous Cotes du Rhone appellation is Chateauneuf du Pape deriving its name from the summer residence of Popes in the 12^th century.

The heavy, heady, velvety, and full-bodied red wines of the region are world famous. What only a few seasoned wine connoisseurs know is that there is also a white Chateuneuf-du-Pape. It can be an excellent wine in the hands of caring winemakers.

After tasting a number of wines in the region and fine lunch in of the many restaurants in town, we decided to visit Chateau Grillet further north.

Chateau Grillet may be visit by appointment only.

When we finally arrived at the château after passing the towns of Cornas, Gigondas, Tain Hermitage the son of the owner Mr. Neyret-Gachet was waiting for us.

Château Grillet is a two-hectare property and the only vineyard in all of France with its own appellation. Overlooking the mighty Rhone River, the terraced vineyards are beautiful to look at and one can understand the reasons for their delicacy, rarity and value.

Unlike most other appellations in the Cotes du Rhone Chateau Grillet is planted to one grape variety: viognier. It produces 9000 – 10,000 bottles a year and one wine only.

The vines are at least 25 years old, most much older yielding wines of depth, elegance and amplitude few others can match. The yields are low (five tones per hectare) and this partially explains the reason of excellence. Researchers traced back the origins of viognier to the Dalmatian Coast in the Adriatic Sea, which seems plausible, given the fact that the vine likes sunny climates to yield it best.

Chateau Grillet wines are aged for a minimum of two years in small 225-litre casks and generally contain 15 per cent ABV, although one can hardly detect the distinct smell of alcohol. This is mostly due to the high extract level of the wine.

The wine is so famous and there are so many wine enthusiasts wanting to visit the property that management offers no tasting. If you wish to taste the wine you must buy a bottle and they will serve it.

This is unique in France, for that matter anywhere else in the world, but given the small production and extraordinarily high demand the management sees nothing wrong with this policy.

In 2008 the owner decided to sell a bottle of 2005 and after decanting the golden coloured, unctuous wine he poured a glass of the brilliant wine emanating peach and apricot aromas. In the mouth, the wine revealed its true attributes – smooth, full bided and multidimensional evolving from fruitiness to elegance and balance. The finish was long and satisfying.

Chateau Grillet seems to be more famous outside of France than within. Thousands come to visit from Japan, the U S A, Australia and elsewhere, but only a few French.

Curnonsky (a famous French food and wine critic) wrote in the 19^th century that Château Grillet wines smelled of violets and earth! He went as far to compare the wine of the chateau to the venerable Chateau d’Yquem in Sauternes, Coulee de Serrant in the Loire Valley and Chateau Chalon. How these wines can be compared remains a mystery since Chateau d’Yquem is very sweet, Chateau Chalon and Coulee de Serrant dry. But then again wine styles change over time, according to prevailing tastes of the public. This applies only to wines that can be altered in both taste and texture.

Regardless Chateau Grillet is a unique wine in its own right.

In fact after tasting a bottle we decided to buy two bottles and after driving to Champagne then Alsace and through Switzerland to Italy the wine was still in excellent condition.

An impromptu tasting of some Italian wines and Château Grillet in a famous wine producing town in Italy proved that the wine is incomparable. Both bottles were empty in a few mintes.

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

The history of Canadian winemaking is relatively short. Since 1970’s, its evolution has accelerated, and today, the country’s high-end wines can compete with any anywhere in the world.

When Eric the red, a Viking navigator and his cohorts first reached the shores of North America around 1000 A.D., they sighted wild vines and called the region Vineland. The wild grape varieties of vitis labrusca and – rotundifolia still thrive on the eastern shores of the continent. After French settlers arrived on the shores of what is today Quebec, and their clergy celebrated mass, wine was needed. Religious orders experimented with native fruit and made wine to the best of their ability.

The resulting wine never proved to be fine, even palatable, and but the worshippers consumed them out of respect for the clergy.

For centuries, wine was made from native grapes and consumed, but never enjoyed wide popularity due to their aromas and high acidity.

In 1811, Johann Schiller, a retired soldier of German origin, opened a winery in Cooksville, near Toronto. Reportedly, the wines were of acceptable quality. After 65 years (in 1866), a group of growers and investors purchased land on Pelee Island, then planted several varieties of vitis labrusca grapes and hybrids.

Pelee Island is the southernmost land in Canada, and on the same northern latitude, corresponding to northern California. It enjoys a relatively warm climate. The wines of this winery won awards in American agricultural fairs of the time.

The biggest boost of the industry occurred after the FTA (Free Trade Agreement) with the U.S.A. The government of the day decided to protect the brewing industry at the expense of the wine industry. The Canadian wine market was at least partially opened to California wineries, and Ontario winery managers knew that they could not compete with the huge wine making corporations of the sunny state.

In 1989 the VQA (Vintners Quality Alliance) was created to improve quality and control, and as possible as to what was being bottled.

With some financial help from the Ontario government, vineyards were replanted with vitis vinifera grape varieties and wine quality started to improve gradually.

While in the early 1970’s there were 35 wineries in Ontario, today the number exceeds 100.

British Columbia developed slightly less rapidly, but today it produces outstanding wines. More and more entrepreneurs are investing in the Okanagan Valley, and Vancouver Island.

Canada, the second largest country of the world, experiences cold winters, but grape vines can endure cold temperatures up to – 25 C as long as there is no fluctuation. Yet occasionally, temperatures fall below – 25 C and vineyards are lost, but recent global warming trends mitigate cold winters, at least in southern Ontario.

Quebec vineyards are more prone to freezing temperatures and therefore growers must protect their vines by burying them under soil, and removing soil in April. This is an expensive undertaking and is reflected in the final price of their wines.

Beside Ontario, British Columbia, Nova Scotia, and Price Edward Island grow grapes and make wines.

VQA was created in 1989 in an attempt to improve quality and introduce the concept of terroir (combination of soil, climate, and aspect of vineyards) as has been practised in Europe for hundreds of years; first in Portugal, then in Hungary, followed by France, Italy, Germany, and Spain.

The VQA is based on the French appellation d’origine controllee  laws with significant modifications.

Some of the most important VQA regulations are:

Grape varieties planted must be sanctioned

Ontario varietal wines must contain at least 75 per cent of the variety on the label and possess flavour typicity

All grapes must reach minimum natural sugar levels before picking

There are 56 approved grape varieties. Some are vitis vinifera, others hybrids. Vitis labrusca and – riparia or – rotundifolia varieties do not qualify for VQA wines.

The most popular vitis vinifera grapes varieties are: chardonnay, riesling, sauvignon blanc, gewürztraminer, chenin blanc, viognier, aligote, pinot grigio (a.k.a pinot gris or grauburgunder or rulander), gruner veltliner, and pinot blanc for whites.

Seyval blanc, vidal (a cross between ugni blanc x sauvignon blanc), and few others are the hybrids used for white wines.

For red wines, growers plant – pinot noir, merlot, cabernet franc, cabernet sauvignon, syrah, gamay, nebbiolo (all vitis vinifera) and Marechal Foch, Baco noir, chancellor, chambourcin, Leon-Millot, Zweigelt and others (all hybrids).

VQA regulations do not specify yield per hectare, or prohibit irrigation. Some growers prune severely, reducing yield and improving flavour, others go the other way that becomes evident in the diluted taste of their wines. Although prices of the latter are low, the quality leaves a lot to be desired.

Most wine grapes in Canada are mechanically harvested to reduce cost and to avoid adverse weather conditions that dilute must quality.

While some chardonnay, and many red wines are barrel aged (anywhere from six months up to a year-and-a-half) in French or American oak barrel in a few instances Canadian oak barrels are used). Most wines are processed in stainless steel tanks.

The majority of wines are filtered, which causes flavour loss.

VQA wines must be submitted to an expert panel chaired by an L.C.B.O. appointed individual. Only wines that show varietal typicty and meet quality standards are approved.

Labels must contain the name (if a blend) or variety, vintage if and when applicable, alcohol content, the name and the address of the winery, and content of the bottle.

Bottles are enclosed with whole cork, or composite cork enclosures, synthetic materials, or screw cap. Tetrapacks are allowed for VQA wines.

Ontario’s wine producing regions:

By far, the largest and oldest wine-producing province is located on Lake Ontario, and Lake Erie. Ontario has approximately 6000 hectares of vineyards and contains four regions:

The Ontario Peninsula

Lake Erie North Shore

Pelee Island

Prince Edward County

The Peninsula on Lake Ontario was sub-divided into 10 sub-regions according to accumulated average temperatures, but not by soil type or soil composition, nor by aspect and incline i.e terroir

The sub-regions are:

Niagara Lakeshore

Four-Mile Creek

Niagara River

St. David’s Bench

Niagara Escarpment

Lincoln Lakeshore

Beamsville Bench

Short Hills

Vinemount Ridge

Twenty-Mile Bench

The Niagara Escarpment rises 175 metres and consists of glacial origin soils that drain well, and is cooler than vineyards closer to the lake, yielding more aromatic, appealing, and acid-driven, light wines.

The Bench consists mostly of clay soils that retain moisture well, and drain sufficiently resulting in high quality grapes.

Lakeshore sub-appellations (Niagara Lakeshore, Four Mile Creek, Niagara River and St. David’s Bench) are on flatland, and yield less aromatic, sweeter grapes resulting in pleasant wines, but they fail to cellar shorter periods than those from the Escarpment.

Riesling, sauvignon blanc, chardonnay, gewürztraminer, viognier, and pinot blanc in the peninsula yield superior white wines, and pinot noir, cabernet sauvignon, cabernet franc, merlot and syrah for superior reds,

The Bench in front of the Escarpment is not continuous, but rather a complex system of small north facing slopes, divided by ravines with varying gradients.

The slopes provide good drainage. Bench vineyards cool slowly due to the mitigating effects of the proximity of the Lake.

Lake Erie North Shore, south and west of Toronto used to be tobacco “country”. It receives more sunshine than the Peninsula, has sandy loam soils, and potentially is more suited for

red grapes.

Pelee Island is located 25 kms off shore, has 220 hectares of totally flat vineyards, and enjoys a longer growing season (30 days longer) than the peninsula, but winters are colder.

Prince Edward County (P.E.C), east of Toronto and on the Lake Ontario, has 250 hectares of vineyards; the soil  is rich in limestone.

Summers are short and winters are cold. Occasionally, vintages yield excellent fruit, but cold winters kill many vineyards that must be replanted. Vines can resist up to – 25 C; burying vines shortly before cold weather sets in is recommended, and often a must, but costly.

P.E.C growers prefer cold resistant and early ripening grape varieties and hybrids developed by the Geisenheim Vitivinicultural University and Research Station in Rheingau, Germany. Riesling hybrid Geisenheim 1 is one of the preferred hybrids. The best grape varieties for PEC seem to be riesling, chardonnay, pinot noir, all of which yield outstanding wines in successful vintages.

Ontario produces significant amounts of ice wines (in Canada it is spelled icewine) using riesling, vidal, gewürztraminer, pinot blanc, pinot noir, cabernet sauvignon, and cabernet franc.  By law, grapes must be harvested after they were frozen for at least 48 hours and at

- 8 C.

Ontario has now well over 100 wineries, but only Vincor, Andres, Colio, Pelee Island, and Magnotta are large, and enjoy satisfactory distribution at the L.C.B.O. and their own stores, except Magnotta, which owns and operates seven stores of its own in Greater Toronto Area.

Vincor has 160 winery-owned stores, Andres a few less. These stores contribute to significant increase of sales as they are strategically located in large grocery stores exit doors.

The following Ontario wineries produce outstanding wines, vintage permitting – Stratus, Southbrook, Reif, Lailey, Chateau des Charmes, Le Clos Jordanne, Vineland Estates, Closson Chase, Rosehall Run, Tawse, Konzelmann, Hidden Bench, Foreign Affairs, Ravine Vineyard, Pillitteri, Malivoire, Alvento, Featherstone, and Merrynissen.

British Columbia on the Pacific Ocean coast has approximately 3700 hectares under vines.

Now it has 160 wineries, most of which are located in the Okanagan valley that stretches from Vernon in the north to the American border at 49 N parallel.

Oblate missionaries planted the first vines in British Columbia in 1859. Commercial grape growing was started by W. C. Wilcox in 1907, and the Colona winery was opened in 1931.

In 1974 the province imported 4000 vines and planted 18 sites to determine the best suitable varieties.

Vitis labrusca varieties were uprooted five years later, and when the FTA (Free Trade Agreement with the U S A) opened the protected market in 1988, wineries had a chance to compete on quality.
VQA rules were developed based on the Ontario model, but modified.

Merlot, pinot, noir, cabernet sauvignon, cabernet franc, syrah, Marechal Foch, and Zweigelt are the preferred grapes for red wines.

Pinot gris (pinot grigio, grauburgnder, rulander) chardonnay, gewürztraminer, riesling, sauvignon blanc, bacchus, and ehrenfelser, for white wines are preferred.

British Columbia produces white and red wines in equal quantities. Some sparkling, and ice wines are also produced.

British Columbia’s wine regions are:

Okanagan Valley, (95 per cent of the production) with Kelowna, Naramata, Okanagan Falls, Golden Mile and Black Sage/Osoyoos as sub-regions.

Similkameen Valley

Fraser Valley

Vancouver Island

Gulf Islands

Okanagan Valley in the south is desert like, and vineyards must be irrigated, but grapes ripen fully.

Many wineries in this province produce outstanding wines, but most can be obtained only in

the province and neighbouring Alberta where alcoholic beverage sales were privatized well over a decade ago.

Osoyoos-Larose, a Vincor-Groupe Taillan from Bordeaux joint project produces Bordeaux-style red wines of outstanding quality, as does Sandhill, Mission Hill, Howthorn Mountain, Gehringer Brothers, Domain Combret, and Burrowing Owl.

British Columbia’s per capita wine consumption is 17 litres, whereas Quebec’s is 18, and Ontario’s 11. Yukon’s per capita wine consumption is 20.

British Columbians are enthusiastic supports of the province’s wines.

Quebec

When Jacques Cartier sailed the St. Lawrence River westward, he noticed vitis riparia vines growing wild on the Ile d’Orelans in the middle of the river. Monks planted these vines hoping to make sacramental wine, but their efforts resulted in undrinkable wines, even devout parishioners could not drink it for communion.

Samuel de Champlain attempted to plant vitis vinifera vines in 1608 around the city of Quebec but all succumbed to Quebec’s harsh winter. French were more interested in wine, as they were used to in their home country, and for communions.

On the other hand, when the English defeated the French in 1760, they emphasised and promoted spirits (gin, whisky, and rum).

Viticulture did survive but barely. In 1864 the government encouraged importing hybrid vines developed by American researchers, and hybridisers, but this time around the “temperance” movement got in the way until well into the 20^th century.

Quebec wineries made wine using imported grape juice concentrates, must, and even fresh grapes from California but the wines were at best acceptable, and at worst undrinkable.

In the 1980’s serious efforts were made to establish a viable wine industry starting in the eastern townships around Dunham.

Today, Quebec has five distinct regions – Montregie, Quebec City, Lanaudiere, the Laurentians, and the Eastern Townships.

There are 30 plus “artisan” wineries that survive because Montrealers and Quebecois can travel to each and taste the wine before making buying decisions.

The SAQ (Societe des Alcohols du Quebec/ Quebec Liquor Control Bard) does not carry any of the wines the “artisan” wineries produce with the reasoning that the small volume cannot justify province wide distribution. But Quebec grocery stores sell domestic beer, and convenience stores locally produced wines.

Grape growing in Quebec is more costly than in southern Ontario, of British Columbia as vines must be buried shortly after harvest to protect them from – 30 C and lower winter temperatures. In the spring, the earth covering vines must be removed. More fertilizers, insecticides, fungicides and pesticides must be used to prevent a number of diseases.

Wineries produce red and white still wines, roses, sparkling wine, and ice wines and straw wines (vins de paille).
For white wines the following grape varieties are planted – Geisenheim, gewürztraminer, michurinetz, New York Muscat, sabrevois, Seyval blanc, vandal cliché, vidal, swanson, and St Croix.

For red wines growers prefer cabernet franc, cabernet severnyi, chelois, De Chaunac, gamay, Marechal Foch, Baco noir, black Seyval, chancellor, iona, and frontenac.

Quebec’ per capita wine consumption is 18 litres, 94 litres for beer just behind Yukon.

Quebec wines are acid driven, low in alcohol, pale and delicate and more suitable with fatty stews, casseroles, roasts with creamy sauces, deep-fried seafood, and pan-fried fish fillets in clarified butter.

Nova Scotia

This maritime province located between latitudes north 44 – 47 is exposed to Atlantic Ocean’s cold winds and is on the margin between viticulture and apple orchards.

Yet, Nova Scotia has had a long tradition for viticulture dating back to the 1600’s.

For almost quarter of a century Nova Scotia wineries used grapes grown in the Annapolis Valley, Malagash Peninsula, and LaHave River Valley, they are now starting to buy from emerging regions.

Mostly acid-driven, fruity, light and low alcohol wines emerge from Nova Scotia’s wineries.

The white wines are very stable for pan-fried scallops, and other seafood abundantly available in this province. For white wines growers plant – Ortega, Riesling, l’Acadie blanc, New York Muscat, Seyval blanc, vidal, chardonnay, castel, and experimental hybrids in an attempt to discover new suitable species.

For red wines the following varieties are planted – pinot noir, Baco noir, Leon-Millot, Marechal Foch, Luci Kuhlman, and other experimental varieties. Lately Benjamin Bridge winery started producing sparkling wines with appropriate acidity and fruit using the classic methode Champenoise technique for sparkling wine production.

The wineries – Bear River Vineyards, Blomidon Estate Winery, Gasperau Vineyards, Domaine de Grand Pre, Jost Vineyards, Lunenburg County Winery, Petit Riviere Vineyards, Ste. Famille Wines, and Benjamin Bridge.

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

The landscape of Italy’s wine producing regions is always enchanting, but Tuscany’s vistas are unforgettable

The rolling hills of Tuscany are home to some of Italy’s most striking wines. Here, while change is accepted, tradition is respected and never forgotten. Tuscany’s fame rests on its red wines, although some fine white wines are also produced.

The wine regions of Tuscany from north to south are Chianti (Chianti Rufina, Chianti Colli Fiorentini, Colli Senesi, Chianti Classico are sub-regions), Vino nobile di Montepulciano, Bolgheri, Brunello di Montalcino, San Antimo, and Morellino di Scansano.

Chianti and Chianti classico at one time contained red and white grapes. In such blends, the wine was very light and had to be consumed quickly. These days, most wineries use sangiovese, with a little cabernet sauvignon, merlot, and practically no white grapes.

The wines are brilliant, fruity, satisfying, pending on their provenance, winery and price. Yet most Chianti are value-priced. Colli Fiorentini and Colli Senesi Chiantis represent unique and welcome variations.

In Chianti the following grape varieties are allowed – sangiovese, colorino, cabernet sauvignon, merlot, trebbiano, malvasia, canaiolo, and mammolo.

The best quality comes from vineyards located 400 – 500 metres above sea level.

Brunello di Montalcino must be produced using exclusively the grape variety called sangiovese grosso a.k.a brunello di Montalcino (the little brown one). The wine must be barrel and bottle aged for four years (two in barrel and two in bottle); riserva for five years.

Fine Brunello di Montalcino wines require longer aging, and reward this patience with finesse and flavour concentration but only if the wine is of good quality to start.

Maremma, located just south of the town of Grosetto stretches east to the Lake Bolsano. It is very large, much warmer than Chianti further north, and yields grapes that are fully ripe, thick skinned, and high in natural sugar. Maremma wines are relatively high in alcohol. The region is also known as Morellino di scansano.

Vino nobile die Montepulciano wines must contain a minimum of 70 per cent sangiovese, but most serious winemakers use 100 per cent. Regular wines must be aged for a minimum of two years in barrels, and riservas for three. The wines are deeply flavoured, age well and offer great pleasure with food or on their own.

Morellino di scansano or Maremma wines must contain 85 per cent sangiovese if labelled as D O C, but most wineries use 100 per cent. Maremma wines are high in alcohol, brimming with fruit and flavour.

Bolgheri on the coast, and Sant Antimo in the south of Montalcino are small regions, but produce fine wines using cabernet sauvignon, merlot, sangiovese, syrah or blends thereof. The law allows the use of other grape varieties for experimental purposes. These two up-and-coming regions offer fine wines at affordable prices.

Tuscany also makes a lot of IGT (indicazione geografica tipica) wines that use grape varieties not included in the list of permissible grapes. They can be delicious, and much less expensive than D O C or D O C G wines, and very refined.

Here are the highlights of a recent Tuscan wine tasting:

Saffredi, 2004, Fattoria le Pupille owned and operated by Elisabetta Geppetti, Maremma

Pasiteo Vino Nobile di Montepulciano, 2005, Fassati

Nearco, 2003, Col d’Orica, Sant’Antimo

Campomaccione Morellino di Scansano, 2006, Rocca delle Macie

Brunello di Montalcino, 2004, Leonardo da Vinci

Chianti Colli Fiorentini, 2006, Tenuta il Corno

Chianti Colli Senesi, 2007, La Castellaccia

Chianti Classico, 2006, Cenntaoio

Montesodi Chianti Rufina Riserva, 2005, Marchesi de Frescobaldi

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Bolla is one of the oldest wineries of Veneto, Italy. Abele Bolla founded it in 1883. He owned and operated a small inn called Al Gambero and his objective was to make fine wines for his guests and sell bottles to travellers in transit.

Already by 1909 Bolla was awarded a gold medal in the Bologna Trade fair. 30 years later the winery was awarded a rare Royal Warrant to supply the House of Savoy with the right to bear its coats of arms.

By 1947 the first North American shipment took place.

Amarone, a world famous wine now, was first created and marketed by Bolla in 1953.

These successes prompted Brown-Forman (a very large marketer and distributor of spirits in the U S A) to become the importer in 1967, then later to buy 40 per cent of Bolla. By 2000 Brown-Forman was the sole owner of the winery. But a sprit marketer and distributor in a distant location can hardly be an outstanding winery. In a winery decisions have to made every day, especially during harvesting, and vinification.

Large companies rely on formulae that are reflected in wines.

Winemaking requires local presence, knowledge, enthusiasm, and drive to cerate year after year, excellent wine pending on vintage quality. Some wineries do not even make even make wine in poor vintages; they sell the whole harvest in bulk to anonymous buyers for blending.

Gruppo Italiano Vini (GIV) purchased Bolla in 2006, and three years later appointed Banfi Vintners as the sole importer and distributor for the U S A, the company’s most important export market. To this day, Bolla’s biggest ad best market is the U S A, importing one million cases, of a total of 1.3 million.

GIV owns several old Italian wineries in Tuscany, Lombardy, Veneto, and Puglia and emphasises quality and typicity of its wines.

When GIV acquired Bolla, the decision was made to improve quality, including packaging from bottom up i.e vineyard management, contract growers harvesting, time, delivery, fruit standards for acceptance, and winemaking.

An experienced wine director was hired to set new, and high standards.

Recently, the export director was in Toronto to introduce the new packaging and wines to wine writers.

As a welcome a glass of Prosecco di Valdobbiadene was served, which was light, crisp, with pear/apple aromas ($16.95).

This was followed with a 100 per cent Pinot Grigio 2008 wafting aromas of pears. This medium bodied, golden-hued pinot grigio has a fine texture, is well balanced and possesses a long aftertaste ($ 10.95).

Pinot Noir, 2008, is now widely grown in northern Italian provinces i.e Piedmont, Trentino-Alto-Adige, and Friuli-Venezia-Giulia. This pinot noir was light and had a good acid backbone with sufficient fruit to make it pleasant with ravioli ($ 11.95).

A Valpolicella Classico 2008 followed this, composed of corvina, crovinone, and rondinella. It is brilliant, fresh, fruity, inviting, with a long clean finish ($12.95).

Le Poiane Valpolicella Ripasso Classico Superiore, 2008, consisting of 70 per cent corvina and corvinone and 30  per cent rondianella offers ample fruit with hints of spices and black pepper. It is dry with a good acidity and balance. ($ 11.95)

Amarone della valpolicella, 2006 is ruby red with garnet rims. Aromas of raisins and spice greet the nose, with a full body and layered flavours. The finish is long and satisfying.

( $ 36.95)

All of the above except the Amarone are general list wines, and very reasonably priced for the quality they offer.

Amarone can be ordered by contacting P.Dandurand Wines

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Fast improving Ontario wine quality has prompted Southbrook Vineyards owner Bill Redelmeier to organize a chardonnay tasting to select the best, and to present them to British wine critics.

Several Ontario wineries submitted their best chardonnays. 36 wines from 21 wineries were deemed fine enough by a panel of Ontario wine writers to be showcased in Canada House in London, England.

Chardonnay has become the signature grape variety for white wines, and is now the most widely produced wine according VQA (Vintners Quality Alliance) Ontario.

The industry now boasts 113 wineries of which more than 90 produce chardonnay.

The wines selected were from the following wineries.

(Note: All produce a range of chardonnays. Those selected were their best).

Cave Spring Cellars

Chateau des Charmes

Colio Estate Wines

Closson Chase Vineyards

Coyote’s Run Estate Winery

Creekside Estate Winery

Flat Rock Cellars

Henry of Pelham Estate Winery

Hidden Bench Vineyards and Winery

Hillebrand Winery

Huff Estate Winery

Lailey Vineyards

Le Clos Jordanne

Malivoire Wine Company

Norman Hardie Wines

Peller Estates Winery

Peninsula Ridge Estate Winery

Ravine Vineyard Estate Winery

Rosehall Run Vineyards

Southbrook Vineyards

Tawse Winery

According to reports, English wine critics were suitably impressed with the quality of wines.

Bill Redelmeier, the organizer, summed it up nicely:  We’re all in this together. We’re trying to build the Canadian Brand.

All the wines presented are produced in very limited quantities, and are available from the winery directly.

Interested parties should contact the winery for shipping arrangements.

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Hrayr Berberoglu – E-mail – Read his books?   Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Guest Blog for WinesWorld’s Blog By Sandy Salle

Immerse yourself in South Africa’s celebrated “Food & Wine” capital, Cape Winelands. Famous for its fascinating countryside, infinite vineyards, and unique local cultures, Cape Winelands is one of the world’s most highly-acclaimed wine countries.

As a wine lover’s paradise, Cape Winelands explodes with the scent of plump grapes and fertile earth—and when combined, these two elements produce some of the world’s greatest wines. Whether you’re a wine connoisseur or simply love wine (without the tasting expertise), a tour through Cape Winelands will introduce you to spectacular wines, pairings, and wine making history.

Comprised of family owned vineyards that date back centuries ago, this region is rich with intriguing history and cultural heritage. Because there is so much more to visiting Cape Winelands than simply tasting wine, Cape Winelands has racked up quite the reputation with its well-rounded tours. From olive oil tastings, to brandy tastings, and village tours, to food and wine tasting tours, you’ll discover how food and wine have played a crucial role in shaping Cape Winelands existence since the early 1600s.

In the Cape Winelands, you have the opportunity to experience . . .

• Winemaking tours: Have you ever dreamt about making your own wine? If so, you can bring that dream to life on a winemaking tour. During this tour, you experience the entire winemaking process and, in the end, you’ll receive your very own bottled, delicious creations. From harvesting the grapes yourself, to crushing the grapes, to allowing your wine to ferment, you will have created a spectacular wine from start to finish. Once your wine has fermented and is properly bottled, the wine you have made will be shipped to your home (whether you live in Europe, the U.S., or elsewhere) for you to share with family and friends. In addition to actually making the wine, you’ll also learn about food and wine pairings and how to make cheese, and you will experience several wine and olive tastings throughout the region.

• Personal wine tasting tours: Whether you’re looking to enjoy an intimate wine tasting tour on your honeymoon, or want to experience a tour with close friends or family, you will be able to have a completely private and personal experience on one of Cape Winelands’ many multiday personal tours. Wine tasting tours go to some of Cape Winelands’ most prestigious wine and olive estates, allowing you to try delicious wines, brandies, olive oils, and olives.

Because personal wine tasting tours allow you to choose your activities, you can eliminate any vineyards or estates you don’t wish to see. For example, if you prefer white wine as opposed to red (or vice versa) you have the opportunity to hand select the vineyards that specialize primarily in whites (or reds). No matter the size of your group, you can experience a personal wine tasting tour that gives you the attention you deserve and a front-row wine tasting experience.

• VIP Wine Tasting: Many of the personal multiday wine tasting tours provide you with the option of making a highly tailored itinerary that will incorporate your every individual preference. Whether you want to enjoy private, delectable lunches and picnics at exclusive wine estates and talk with the masters of winemaking themselves, or visit some of the most prestigious Winelands estates, VIP wine tasting tours will satisfy your every desire. Because some of the estates are by-appointment only, an intimate wine tasting tour allows you to visit some of the most exclusive estates throughout the Winelands. One such estate, The De Toren estate, is open by appointment only and is a rare treat to anyone’s itinerary because the winemaker uses the traditional way of making wine—using basket presses instead of pumping the wine. Visitors on their personal Cape Winelands tour are able to meet De Toren’s winemaker and enjoy a private tour and tasting.

• One Day Tours: If you’re not staying in Cape Winelands for several nights, a one day tour through some of the local villages and Cape Dutch farms is one of the best ways to witness all the beauty and highlights Cape Winelands has to offer. Some of the local villages you can visit while on one day tours include Franschhoek’s historic French Huguenot Village, Paarl, and Stellenbosch. On these tours you will observe all-encompassing, classic Cape Dutch style architecture and spectacular sight-seeing, and learn about the rich cultural and historical heritage of the region from expert guides. You can also enjoy a variety of one day wine tasting and olive tasting tours.

• Horseback riding tours: Take an intimate, multiday wine tasting tour through the prestigious wine vineyards of Franschhoek on horseback. Enjoy frequent stops at some of the region’s most exceptional vineyards and relax on the rolling countryside for a delectable picnic. Visiting only the vineyards you want to see, you can be certain you’ll experience the most personal, accommodating, and exceptional wine tasting tour you’ve ever had.

About Sandy

Sandy Salle is a native of Zimbabwe and was born and raised in Southern Africa. She is the Chief Executive Officer of Hills of Africa, a top provider of personalized, luxury safari vacations, and is passionate about using her first-hand knowledge of Africa to create the trip of a lifetime for her clients. Currently based state-side in North Carolina, she resides with her husband and two small children. Sandy travels home to Africa several times a year and believes that sharing Africa with others is the next best thing to living there.

Never miss a post! subscribe via RSS or subscribe via e-mail. Post writer – Sandy Salle is a native of Zimbabwe and was born and raised in Southern Africa. She is the Chief Executive Officer of Hills of Africa, a top provider of personalized, luxury safari vacations, and is passionate about using her first-hand knowledge of Africa to create the trip of a lifetime for her clients.