Browsing All Posts published on »March, 2009«

food and wine pairings part I – matching flavour profile

March 27, 2009

2

howdy folks.  I thought this week I’d add a couple of words on the topic of food and wine pairings.  Rather than dive into the complexities of food and wine matching, I want to provide some general guidelines that will help you decide on a bottle the next time you’re in the LCBO, thinking about […]

malbec for the weekend

March 20, 2009

5

I haven't spent enough time with Malbec. Everytime I open a bottle I'm surprised by how much I enjoy it. Malbec is found in Bordeaux blends, southwest France, and is becoming extremely well known as a notable variety in Argentina.

what the sfursat?

March 12, 2009

0

I am in love with this wine. It feels wrong to say that - this is definitely a masculine wine. He's suave and refined, layered, complex and elegant, but he's manly. Flavours are there firm, bold and unapologetic. It's a good thing too, there is nothing to apologize for.

one of wine’s best kept secrets

March 6, 2009

1

Without fail, this is the varietal that gets the most knowing smiles when I talk to sommeliers, restauranteurs and other wine connoisseurs. The conversation usually ends with a wink and a smile, finger pressed to lips. They don't want the secret to get out - aromatics, complex flavour profiles, lengthy beautiful finishes AND built to age, all for under 20 bucks? It's one of wine's best kept secrets.

what’s the freakin’ deal with tannins

March 1, 2009

0

You'll read tasting notes that call tannins round, angular, bitter, green, young, ripe, sweet, soft.. pick an adjective I'm sure it has been stuck in front of the word tannin in a tasting note somewhere. Ok, well "polka-dottted" probably hasn't been used, but there are a lot of marketing folk out there hungry to sell more wines, it's only a matter of time. So what are tannins really and what does it have to do with wine?