Everything Wine

Who doesn't love BC wines? It's so important to support local. Local farmers, small businesses need support. Bouquet refers to wine's aroma. Wine, women, and song – not necessarily in that order. Strong notes of cedar, gin, with a cinnamon finish. A popular but unconfirmed theory claims that Malbec is named after a Hungarian peasant who first spread the grape variety throughout France. Women have a higher fat content than men. What does this have to do with wine? Because fat doesn't absorb alcohol, women get drunk faster. The host of a dinner should take the first sip of wine to assure his guests it is not poisoned. Boxes, while repugnant, hold viable vinos. Sauvignon blanc is light, grassy, and herbaceous. High-end corks are handmade. Gulp. Thunderbird is a screw-top classic. Aroma, bouquet, nose – wine is smelly business. An inimitable flavor is found in barrels. Trichloroanisole in the cork can impart musty, mouldy overtones. Such a wine is called "corked." When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. Wines that are named for a region are always capitalized – Bordeaux, Burgundy, Champagne, Rioja, Chianti, Lambrusco, etc. Sulfites are found in nearly all wines, produced by the yeast during fermentation. Tannic, full-bodied wines are described as chewy. The word "sauvignon" is believed to be derived from the French sauvage meaning "wild." A grape in the glass is worth two on the vine. Delicacy is prized in pinot noir and riesling. In California, the main stylistic difference in Cabernet Sauvignon is between hillside / mountain vineyards and those on flatter terrain like valley floors. Smoky is usually a byproduct of oak barrels, or, less often, of drunken arson. The term meritage is a blend of merit and heritage, and usually describes blended California wines. Sommelier is an elegant euphemism for professional wino. Acidity is a naturally occurring component of every wine. Red wine was associated with blood by the ancient Egyptians. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. Wine grapes grow almost exclusively between 30 and 50 degrees latitude north and south of the equator.

We honour the wines of Italy today with empathy and optimism: soon the cafes will reopen, the wine will flow and the music will start again. The things that make Italy one of the world’s hearts will return as vibrant and vital as ever - I will be at the front of the line to drink it all in.

Salute. We begin with the Italian Red Wine Of The Year, as chosen by Italians:

Piaggia Carmignano Riserva 2016, Carmignano, Tuscany. Boasting roughly the same Sangiovese-to-Cab/Merlot blend as Tignanello, the wines from the village of Carmignano are still Terra Incognita to many Canadian wine collectors but by rights they shouldn’t be: the true Tuscan values are in the hinterlands and this 2016 Riserva by Piaggia is an elegant, nearly-perfect tribute to that northern terroir. Carmignano’s Cabernet Sauvignon plantings go back to the 1500s when one of the Medicis became queen of France, and she imported her favourite French grapes to these hills that overlook Florence from the north-west; It’s weird that so many Tuscan traditionalists freaked out in the 1970s when the Antinoris blended Sangiovese with Cab – that same so-called Super Tuscan formula had been baked into the Carmignano cake for centuries. Dried and fresh cherries sing lead on this track but they let others take solos: blood orange, mint, plum and lavender all get to belt out a line or two. Repressed intensity follows on the layered palate, the structure is dense but not angry, a good deal of fruit comes back onto the long finish, accompanied by its fondue-friend Chocolate. This is actually pretty tasty now but I suspect a future legend – 20 years cellaring time is possible, 4 years is advisable. Remember when you saw the ads for The King’s Speech and you thought “Oh that’s obviously going to win the Oscar”? This. Red Wine Of The Year: Gambero Rosso. 5 6-packs available, $65.98 +tax

Salcheto Vino Nobile di Montepulciano 2015, Montepulciano, Tuscany. A wolf in sheep’s clothing. Because of Michele Manelli’s dedication to sustainable everything, the wines are packaged in diminutive, unassuming bottles that don’t even look like they could hold 750ml (they do) so as to decrease the carbon footprint needed to ship them. We carry wimpy little White Zins with more imposing bottles than this. It’s all a trick, however: like a hand grenade wrapped in a pink scrunchie, the wine trapped inside is a beast of many claws – I can’t believe it hasn’t already escaped given that the bottle’s so thin. Deep notes of iron and smoke hover above the black fruits and violets, you can almost smell the sunburnt soil through the plums. Carries the same body and structure as a Saint-Estephe, or maybe a tractor… This Sangiovese needs further imprisonment – 2 years should do the trick – but will be quite stunning on the other side of that. #11 – Top 100 of 2019, Wine Enthusiast, 94 points Wine Spectator, 4 6-packs available, $44.98 +tax

Tenuta San Jacopo Caprilius 2015, Valdarno, Tuscany. Remember how “Montepulciano” is the name of a grape and the name of a Tuscan wine village, but the Montepulciano village grows Sangiovese and the Montepulciano grape is never grown in Tuscany? Ok, forget all of that because this is a Tuscan wine made out of Montepulciano, oopsy. Besides being a fish-out-of-water, oh-no-the-Ghostbusters-crossed-the-beams kind of specimen, Caprilius is actually quite delicious, and certainly pushes the pleasure buttons earlier and more frequently than the last two wines. Big, round and loveable with spiced blueberries and blackberries, this is a rich, opulent wine from just outside the Chianti appellation, bursting with body and just generally in a good mood. Didn’t know the Montepulciano grape could get this large. Sheer concentration will allow aging but there’s no waiting period, this is a way-tasty little paradox already. 97 points (Platinum) Decanter, 3 6-packs available, $64.99

Trinoro Le Cupole 2017, Val d’Orcia, Tuscany. What’s the name of that thing that always stands back up with a smile after it gets punched? Oh, right: Trinoro. The 2017 growing season was so hot and dry in southwestern Tuscany that proprietor Andrea Franchetti said that the “Val d’Orcia became the Sahara, the grapes were all skins!” As a result, the 2017 red wines from Trinoro are denser, deeper and darker than Goth eyeliner, and the hydric pressure on the vines led Andrea to let Merlot drive the bus in Le Cupole, instead of the usual leader Cabernet Franc, whose berries looked like Voldemort after all the Horcruxes were broken. Le Cupole 2017 is a rich, ripe affair despite the drought, the velvety Merlot brings the love and the co-stars Cab Franc and Petit Verdot bring the brisk balance. Leathery plums and blackberries rule the roost. This has been a super popular wine in my Vintage Room for years, I’m sure many of you have older vintages in your cellars, but I guarantee you’ve never had one quite like this. 93 points Robert Parker, 2 cases available, $57.98 +tax

Dal Forno Romano Amarone della Valpolicella 2012, Valpolicella, Veneto. I keep telling people that I’ve never been run over by an Italian sports car, but I’ve drank Dal Forno so maybe that’s not true. The apprentice to Giuseppe Quintarelli has emerged as the King of Precision and Munitions: Romano Dal Forno’s chromed drying rooms (called Fruttaios) look like NASA test chambers, and his wines taste like the universe - vast and unending. Romano took the rustic, local Amarone practices and used new tech to refine each of them to maximum effect. In fact, “maximum” is the word that applies to every aspect of his winery and wines, soup to nuts. This is the maximum extraction, power, pigment, intensity and longevity that humans can wrest from the local grape varieties Corvina, Rondinella and Molinara. If Romano were permitted to start with a heavier grape like Cab, our known universe would fold in on itself. Sweet spice, brandied cherries and charcoal dominate the nose, the body and finish both scream “Ozymandias!” for hours. The sheer concentration and price preclude it from being a Wednesday Wine (but oh, what a Wednesday), as does the fact that he makes hardly any wine – I was allocated one six-pack and already sold one bottle. 97 points James Suckling, 96 points Robert Parker, 96 points Decanter, 5 bottles available, $534.98 +tax

Domini Veneti Vigneti di Jago Amarone della Valpolicella 2013, Valpolicella, Veneto. The Jago hamlet overlooking Negrar, north of Verona, supplies the Corvina-led fruit salad that comprises this friendly dragon. Started in 1989 by an established co-op (co-ops are owned by grape growers) called Cantina di Negrar, Domini Veneti’s mission was to start making amazing wines, standing apart from the starkly functional wines that the co-op was famous for (some co-ops make really good wine but they are often Purveyors of Meh). You can’t just “decide” to make great wines, can you? It doesn’t work like that, does it? Evidently it can work exactly like that because the wines from Domini Veneti have been stellar pretty much since the starting pistol. Their emphasis on terroir – not a priority of even some of the best Amarones – has been a calling card, and this wine from Jago sings. The expected dark fruits are balanced by citrus rind astringency and a truly exotic nose tied together by tobacco and vanillin. They don’t submit to American reviewers but they’ve racked up some European awards: Gold – Mundus Vini, Platinum/Best In Show Decanter World Wine Awards, 97 points Decanter, 2 6-packs available, $91.98 +tax

Pieropan Calvarino Soave Classico 2016, Soave, Veneto. An intensely perfumed, balanced white wine grown in volcanic soil (the Calvarino vineyard), and one of the last wines made by Leonildo 'Nino' Pieropan, considered by most to be the Father of Soave. Nature gave Leonildo a gift for Pieropan’s 45th anniversary harvest: a long, mild, dry autumn where the thick skins of Garganega got extra hang time to soften and collect knowledge and wisdom; the nose is teeming with lime zest, marzipan and stone fruit, accompanied by smoke, stones and spice. Big, dry footprint in the mouth, balanced by elegant acidity, amaze-balls. #6 – Top 100 of 2019 Wine Enthusiast, 96 points Wine Enthusiast, 94 points Robert Parker, 3 6-packs available, $41.98 +tax

Summer sipping calls for crisp whites, light-bodied reds, delicate roses, or bubbles, ideally served on a breezy, sun-splashed patio alongside good friends. But once the mercury rises, wine can go much further than the glass itself. It can also be easily incorporated into summertime cooking in several deliciously creative ways.

Wine has a way of enhancing the flavours of various ingredients, giving dishes added intensity and depth. It’s no wonder French chefs use it liberally, though it has far more uses than in rich, robust stews. Here are a few ways wine can brighten your summer menus.

1. Deglazing

This is a simple cooking technique where you add a liquid to a pan to dissolve the food particles stuck to the bottom and then use that mixture to make a flavourful sauce.

Try Il Padrino Pinot Grigio for a beautiful plate of fresh, pan-seared shrimp or prawns and scallops.

2. Marinating

Wine marinades are just the thing for grilled meats, whether it’s beef skewers or top sirloin. Flank steak makes for an easy summer dinner. Combine your favourite spices with brown sugar and two cups of a bold red such as Monte Rosso Tempranillo. Marinate in fridge for five hours. Drain, grill, and serve with a crisp green salad.

3. In broth

White wine is ideal in a steaming pot of fresh mussels, the shellfish making for a light, memorable meal. Heat olive oil in a heavy pot, then sauté shallots and garlic until soft, about two minutes. Turn heat to high then add one cup of crisp white wine such as Santa Rita Winemaker’s Lot Sauvignon Blanc

and bring to a boil. Add three pounds of mussels, scrubbed and debearded, and cover. Steam until shells open, about five to eight minutes. Discard any mussels that stay closed. Top with parsley and serve with slices of crusty baguette or oven-baked fries.

4. Poaching

Simmering foods in a wine-based liquid gives them a supercharged flavour and is far more interesting than using water alone.

Poached juicy Okanagan peaches make for an easy, elegant, and impressive dessert. Peel and halve the fruit then simmer in simple syrup with three cups of fruit-forward white wine such as the Shy Pig Traminer Riesling for 10 minutes. Allow to cool then serve peaches with vanilla-bean ice cream or Greek yogurt.

For variations, try pears, apples, strawberries, or any other fruit that’s firm, almost hard. Poaching will soften fruit significantly, so avoid any produce that’s soft to begin with as it will fall apart when cooked.

Fruit can be poached in red wine as well. It’s best to use a variety with ripe berry flavours, such as Vive La Vie Red Blend

To go with so much tasty fare, consider a making a batch of sangria. The colourful, celebratory, and refreshing drink is perfect for patio parties.

5. Summer Sangria

• 1 Bottle of Rose – Try La Serrana Rose

• 1 cup Pineapple juice

• 1/2 cup Vodka

• 1/4 cup Triple sec

• 1/2 cup Simple syrup

• 1 Lemon, cut into thin rounds

• 1 Lime, cut into thin rounds

• 1 Orange, cut into thin rounds

• 6 oz. Raspberries (1 package)

Serve over ice.

A general rule when it comes to cooking with wine is to have a glass to sip at the same time. Chefs always say to cook only with wine you enjoy drinking: that doesn’t mean you have to purchase a special-occasion wine, but by opting for a bottle that you know you like on its own will yield the best results in the kitchen.

Another tip? Because wine contains alcohol, be sure to add it at the start of cooking so the alcohol has a chance to burn off. If you add it to a dish near the end of cooking, the taste can be unpleasant. Looking for more wine tips? Try these clever hacks at home.

For more ways to use wine in summer cooking, visit Everything Wine, where knowledgeable, friendly staff members can share all sorts of tips and tricks. Its newest shop in Vancouver is now open—the largest private liquor store in the entire province. It’s at 8570 River District Crossing, near Marine and Boundary.

There, you’ll find more than 4,000 varieties from all over the globe, including B.C.’s finest, and a fine-wine selection in the Extensive Vintages Room. The tasting bar is open daily from 2 to 6 p.m., just as at all other Everything Wine locations: 998 Marine Drive in North Vancouver, 112-15735 Croydon Drive in Surrey, or 31 – 2401 Millstream Road in Langford on Vancouver Island.

Visit the store online at www.everythingwine.ca for more details.

 This story was created by Content Works. Postmedia's commercial content division, on behalf of Everything Wine. 

 

Sabrine Dhaliwal, bar manager at UVA Wine and Cocktail Bar, says the appearance of red and white wine in cocktails is on the rise. ALLISON KUHL

Craft beer may be insanely popular these days, but wine’s appeal remains unshakable. And with cocktail culture thriving, creative wine-based drinks are on the rise. Ready to switch things up from farmhouse saison and double IPA? Make room for the Mendoza Julep and the Beaujolais Cobbler.

Check out the numbers that point to wine’s increased popularity: a recent Gallup poll found that 50 per cent of drinkers say they consume wine more often than beer, and 35 per cent drink more wine than any other alcoholic beverage. The biggest shift from beer to wine has been among 18- to 29-year-olds and women.

The glory of the grape doesn’t surprise Sabrine Dhaliwal, bar manager at UVA Wine and Cocktail Bar. She says not only are people enjoying learning about wine in general, they seem to be especially keen on trying more unusual bottles in particular.

“We have our Chardonnays and Pinot Grigios that are staples and that are beautiful and delicious,” Dhaliwal says, “but people are asking for really funky, unique wines, which is really cool,” she says, pointing to varieties like Pecorino (such as the 2014 Platinum Sogno Pecorino d’Abruzzo), Vermentino (Fattoria Di Rocca Delle Macie Campo Maccione, 2015), and Nebbiolo (try the Beni di Batasiolo Langhe, 2014). “We have so much information at our fingertips. Access to information is making people more adventurous.”

That openness to trying new things applies to cocktails too. While the Whiskey Sour is a classic example of a cocktail that calls for wine—in this case, a red-wine float—people may be seeing more fancy drinks featuring various wines on bar menus.

“I work with a lot of wine-based spirits—sherry, white port, port, vermouth—but is it time for red and white wine to appear more? Absolutely,” Dhaliwal says. “People are getting into that style of drink—low-proof cocktails with no hard spirits. People want to go for dinner and have that cocktail beforehand and have that cocktail after, but they don’t necessarily want to drink two Manhattans or two Old Fashioneds.”


Sabrine Dhaliwal’s Garden Dancer includes sweet green apple liquor and tart lemon juice, but the star is Sauvignon Blanc. ALLISON KUHL

Garden Dancer

Dhaliwal has just created a special wine cocktail; here’s her recipe to try at home:

• 0.50 oz. Giffard Manzana Green Apple Liqueur

• 0.50 oz. Stones Ginger Wine

• 0.75 oz. Jasmine Green Tea Syrup

• 0.75 oz. Lemon Juice

• 3 oz. Kipu Sauvignon Blanc

Combine all ingredients (except wine) in a cocktail shaker. Shake vigorously for about seven to 10 seconds, strain into a rocks glass over fresh ice, top with Kipu Sauvignon Blanc and garnish with an orange twist. Best enjoyed with a group of friends on a sunny patio.

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Robyn Gray, head bartender at Prohibition in Vancouver’s Rosewood Hotel Georgia, says that the most popular wines there are Pinot Grigio and Prosecco. He points to the latter as the ultimate wine for making standout cocktails.

“Prosecco really works well with cocktails because of the type of its bubbles,” he says, which don’t lose as much carbonation in a fancy drink as Champagne does. Made with dry sparkling wine, gin and simple syrup, the French 75, he says, “is one of the most delicious drinks there is.

“Plus, Prosecco cocktails are perfect for summertime and for sipping on the patio,” he says.

Robyn Gray, head bartender at Rosewood Hotel Georgia’s Prohibition, recommends the sparkling wine-based cocktail the French 75. 

Aperol Spritz

The Aperol Spritz is another sparkling-wine based cocktail that Gray loves. Aperol is an Italian aperitif. “It’s so good; it’s bittersweet, refreshing,” he says. “It’s not going to weigh you down with heavy alcohol. It’s light and really fun, something you can have during the afternoon.”

Here’s how to make it:

Pour 1.5 ounces of Aperol into a glass with cubed ice. Fill with half Prosecco (try the Riondo Collezione) and half soda water. Garnish with an orange slice. “It’s so easy to make and so delicious,” Gray says. “That and the French 75 are absolute superstars in the cocktail world.”

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Those who want to try their hand at mixology at home can turn to the friendly staff at Everything Wine for help coming up with winning combinations. They have all completed training with the Wine and Spirit Education Trust (WSET), the world’s leading wine education program.

“I cannot walk into that store without spending a ton of money and an hour,” Dhaliwal says. “There are so many really cool things there; I’ll go ‘Wow; I didn’t know this was in our market.’

“Our guests have become so much more knowledgeable and hungry for information, and they’re seeking out those really cool things in wine.” The more they learn, they become more intrigued, she says, adding that Everything Wine’s staff have the knowledge to help people discover new labels they’re going to love. “The people who work there really know their stuff.”

To help channel your inner bartender, visit Everything Wine at 998 Marine Dr. in North Vancouver, 112-15735 Croydon Dr. in Surrey; or 31-2401 Millstream Rd. in Langford on Vancouver Island. Feeling lazy? We deliver, too! See www.everythingwine.ca for more details.

 

This story was created by Content Works, Postmedia’s commercial content division, on behalf of Everything Wine and first published on Vancouver Sun.

Sunny summer days call for kicking back on a patio, cracking open a bottle of wine, and toasting the season with good friends.

It also calls for genius wine hacks — little tricks that every wine lover needs.

“With summer, there are the classics: how to chill wine quickly and keep it cool in the sun,” said Kady Smith, an assistant manager at Everything Wine. “To chill wine, dampen some paper towels or a tea towel and wrap it around the bottle, then put it in the freezer. It only takes about 10 minutes. To keep it chilled, place the wine in a bucket of ice and keep it cool by adding salt to your bucket. Salt will lower the freezing temperature of the ice.”

Smith, who has studied wine and has been in the industry for 10 years, shared a few other hacks to make your summer sipping delicious:

Fantastic Frosé

Also known as frozen rosé or a rosé slushy, this cool drink is having its moment in the sun.

The simplest way to make it is to pour rosé into popsicle or other freezer moulds; the wine won’t freeze completely, and after about 25 minutes will be ready to transfer into glasses.

You could also pour a bottle of rosé into a blender along with two cups of strawberries, one-half cup superfine sugar, one-third cup freshly squeezed lemon juice, and ice and blend until slushy.

For any version of the pink drink, Smith recommends Barton & Guestier Cuvée Speciale Rosé ($16.99): “It’s fresh, it’s crisp, and it has lots of cherry characteristics, and it has a little bit of sweetness on the finish,” she said.



Chill out

What to do when you’re going on a picnic but don’t happen to have a wine insulator on hand?  Head to your clothes drawers.

“Being a true Vancouverite, I have those insulated hiking socks,” Smith said. “Any sock for outdoor activity will work. Throw a cold bottle of wine in one of those when you pack your picnic, and you’re good to go.”

You can also use frozen green or red grapes to keep your wine cold, without adding ice cubes which would only water it down.

Cool reds

When it comes to chilled wine, most people might think of crisp whites or those fruity rosés. In fact, some reds work nicely on ice, too. “Anything on the lighter-bodied side or more fruity side in its profile actually tastes better slightly chilled,” Smith said. “A lot of red-wine drinkers don’t like white wine, but want something more refreshing in summer. A lighter, really fruity red wine really does benefit from a little bit of time in the fridge.”

Try Les Valentine Carignan Syrah from France ($18.99), a fruity, approachable red with hints of plum and baking spices that would go beautifully with a charcuterie plate for those summer evenings when you don’t feel like cooking.



Useful cubes

If you happen to find yourself with leftover wine, pour it into ice-cube trays. You can use it for cooking, to make sauces — or, if it’s a favourite wine that you often have on hand, the next time you open a bottle, plop a few cubes into your glass so you can cool it down with the same wine.

Quick cocktails

Wine-based cocktails are becoming more popular, but you don’t need a fully decked-out bar to make some delicious ones at home. Simply pour a fruity red wine over ice with lemon or lime soda. Try Cappo Shiraz from Spain ($11.99): “It’s got lots of ripe and juicy fruit characteristics and has a nice, lush finish,” Smith said.

If you’re making sangria, instead of triple sec, consider a splash of bourbon for a little edge. A fuller-bodied red like California’s Blackstone Merlot ($18.99) is a great pick for this classic summer evening drink. Interested in experimenting with some new wine cocktails? Try one of these.



Everything Wine’s River District store, opening soon at 8570 River District Crossing in South Vancouver and other locations — at 998 Marine Dr. in North Vancouver, 112-15735 Croydon Dr. in Surrey, and 31 – 2401 Millstream Rd. in Langford on Vancouver Island — will have their tasting bar open daily from 2-6 p.m. and offer free delivery on orders of $200 or more. Visit www.everythingwine.ca for more details, to order online or for some happy summer sippers!

The best way to learn more is to talk to Everything Wine’s approachable, friendly staff, who are eager to answer any questions and can suggest wines to suit every taste, occasion and budget. Samples are available at the tasting bar daily from 2 p.m. to 6 p.m. Visit in person at 998 Marine Dr. in North Vancouver, 112-15735 Croydon Dr. in Surrey, 31-2401 Millstream Rd. in Langford on Vancouver Island or shop online at everythingwine.ca.

This story was created by Content Works, Postmedia’s commercial content division, on behalf of Everything Wine and first published on the Vancouver Sun's website.

Article by G Marion Johnson.