Tagged with 'everything wine'

Expert Advice & Friendly Staff

Almost since the beginning, when we first open up on the North Shore almost 16 years ago, the North Vancouver community has been an incredible supporter and have continued to show their support by voting us Best Private Wine store in the North Shore News’ yearly feature. And we couldn’t be more proud or grateful!

“We want to sincerely thank the readers for voting us your Favourite Wine Store year after year,” says Store Manager, Younna Lee of Everything Wine. “We do not take this accolade lightly and appreciate how much we mean to you as YOU mean the world to us!”

Everything Wine has been serving loyal customers in all-things-wine shopping for many years. Staff are experts and have a deep knowledge of wines to advise, make suggestions, and guide customers on their selections. Whether it’s helping find a new varietal, exploring a wine region anywhere in the world, or sourcing wine pairings with food, the staff are passionate about wine and want to help. No wine snobs here, only an atmosphere that is inclusive, warm, and friendly to all customers.

There is a wide selection of BC wines as well as international brands, and the store is “always bringing in something new and exciting,” says Lee, and they are very proud to announce that they now carry a wide variety of beer and premium spirits. One stop shopping couldn’t be easier.

Staff are regularly trained in best practices for customer service and are WSET educated (Wine and Spirits Education Trust - the benchmark for alcohol studies around the world) and most carry the Level 2 designation.

Classroom educational events are fun, and loyal customers claim they “surpass expectations!” says Lee. A changing line-up of events is offered every month which is a great opportunity to learn a little more about an alcohol brand, region, varietal, or just have a little fun while you sip.

Free samples at The Tasting Bar, available daily from 2-6 pm allow customers to try before they buy and gain a better understanding of different options. And who doesn’t love a free sample?

Pricing of most products is very competitive and often less than what the government stores charge. Customers save 5% when they purchase any twelve bottles. And there really is something that’s always on sale!

And if you are looking for add on items for your gifts, they also carry an impressive selection of accessories, books, decanters, and glassware. Or ask about a special gift baskets filled with wine, beer, spirits and gourmet treats.

Visit the team at 998 Marine Drive, North Vancouver • 604-929-7277

 

Vinho Verde – The White wine with a colourful name

What’s the winning combination for summer’s ultimate thirst-quencher? Crisp acidity, low alcohol, and a hint of fizz all come to mind when picturing the perfect patio sipper. It’s time to get familiar with one of Portugal’s best white wines, Vinho Verde – a seasonal favourite known for its incredible value.

While Vinho Verde does indeed translate to “green wine”, it’s not a grape nor a blend but rather refers to the northern Portuguese region of Vinho Verde, a Denominação de Origem Controlada (DOC), and the wine that comes from there. The majority of wines from Vinho Verde are made from a blend of native white grapes including most notably Alvarinho and Loureiro, however, a few others also make the cut, including red varieties. While over 85% of Vinho Verde is White, the wines from this region can also include Red and Rosé styles! So if this so called “green wine” comes in White, Red, and Pink where did it get its name? It’s because ample rainfall over the region makes the landscape verdant year-round. A visit to the area would leave even the most experienced travelers in awe of lush, green rolling hills dotted with orange tiled rooftops of family homes.

Sounds intriguing but what does Vinho Verde taste like?

White Vinho Verde wines are released within three to six months of the harvest which means they typically exude fresh and fruity flavours of lemon-lime, white melon, gooseberry, and blossom and are best enjoyed right away. Thanks to its quick bottling time, fermentation occurs in the bottle which is historically what caused that satisfying yet subtle spritz in many wines. Wine enthusiasts loved this accidental carbonation so much that many winemakers now add a touch of carbon dioxide at bottling to create that refreshing fizz, however, not all Vinho Verde is spritzy.

Another reason we love it for balmy August afternoons? The lower alcohol content keeps things nice and light.

Its thanks to these qualities that makes Vinho Verde white wine a great match for a variety of warm weather dishes – it plays nice with lightly fried seafood (calamari, anyone?), Greek salad, rotisserie chicken, and tuna sashimi to name a few. Just remember to keep things light and bright to create the ideal pairing combo.

We can all agree that one of the best parts of summer is spontaneous afternoon patio sessions that turn into late night laughs and conversation so when those quick visits last a little longer than planned, you won’t feel bad about cracking a bottle or two of Vinho Verde since it tends to offer unbeatable value for the price compared to other white wines from countries with higher land and labour prices.

If you’re looking for something with a little more depth though, Vinho Verde also comes in single-variety examples using the above mentioned Alvarinho or Loureiro grapes and while they’re less easily available in Canada, they are worth the hunt and can even be age-worthy. Alvarinho displays tropical aromas and Loureiro leans more floral.

Next time you make a visit to our stores or find yourself perusing online for that new favourite summer white wine, head to the Portugal section and surprise your friends at this weekend’s gathering with some knowledge about Vinho Verde as you fill their glasses with wine.

Check out a few of our favourites:

Quinta da Aveleda Loureiro and Alvarinho Vinho Verde

Sogrape Gazela Vinho Verde

Jose Maria de Fonseca Twin Vines Vinho Verde

Flores QL Vinho Verde

Casa Santos Lima Mosaico Vinho Verde

Portal da Calcada Vinho Verde Espumante

 

 

Wait, What, When - Part Two: Northern Italy

The wines of northern Italy can often pull off the hard trick of being seductive and elusive at the same time. The best way to ascertain when to drink them remains asking the person who sold you the bottle (author pauses to point both his thumbs at himself in a “this guy” motion). But maybe you were gifted a bottle, or purchased a wine from the winery after a few too many “samples”? And now you’re staring at it, waiting for it to tell you when to open it (it needs more “samples” to start talking)? We can help.

What follows is a subjective, non-scientific guide to northern Italian drinking windows. I have been collecting and drinking these wines for decades, and these parameters have served me well. If I’m wrong, I am deliciously so, and I take nothing back.

Amarone Della Valpolicella: The iconic drying process that happens in the making of Amarone concentrates flavours, body and intensity, and it would certainly concentrate tannins if the grapes they used had any. Corvina, Corvinone, Rondinella and Molinara – the grapes that must comprise the majority of Amarones, aren’t very tannic to begin with so the resulting wine won’t elbow you in the teeth. What does get supercharged is the fruit weight, so even if we somehow ended up with lots of tannins, they would be eclipsed by the round body.

This means that almost all Amarones are good to go upon release. They will drink loudly and powerfully – that’s their M.O. – but there will be balance. Can Amarone age? Absolutely, by sheer concentration it can. But before you invest time in aging them, ask yourself these 2 questions:

1. How long are you willing to wait? Unlike other Italian reds, Amarone takes a loooooong time to show any significant development. Tertiary notes don’t generally surface until at least 15 years from harvest date. Once they do, you’ll be confronted with the next question:

2. Do you like aged Amarone? There’s seldom any out there to buy, but the two dozen or so I’ve tried were….neat? Like, academically delicious more than practically so. It’s cool how many Amarones develop a sweet soy note as they get older but it comes at the expense of fruit and, as noted, fruit is the star of the show, it’s an altogether different wine once removed. If your answer is “yes, by Merlin’s Beard I adore old Amarone” then by all means age them, but for the rest of us, I say drink it upon purchase or hold up to 10 years. Yes, even the Riservas.

Ripasso Della Valpolicella: The wines that live in the nebulous cloud between a straight Valpolicella and an Amarone can be made several different ways: maybe they’ll dry the grapes halfway, not long enough to be called Amarone, or maybe they’ll use the crushed Amarone skins to re-ferment a Valpolicella, but the wines will have one constant: with rare exceptions they drink right away.

Valpolicella: If it doesn’t say Superiore then drink it. If it says Superiore… you know what? Life is short and joy fleeting. Drink that one too.

Soave: these white wines of the Veneto, made from the noble Garganega grape, are almost always born in the zone. A precious few producers in the Soave Classico appellation will make ageable wines, but the near totality of them can drink early – even if they have the capability to age.

Lugana: These top-level Trebbiano-based whites from Lake Garda are almost always accessible, even the Riservas.

Pinot Grigio: You know the answer to this, or at least your hands do: look, you’ve already opened it.

Friuli Whites: Be they Friulano, Pinot Grigio, Sauvignon Blanc, Chardonnay or other grapes, the white wines from Friuli-Venezia Giulia, criminally overlooked in our market – are gloriously drinkable now. Some of the more sublimely layered offerings can go 15 years but can still be opened with no penalty at any time.

Friuli Reds: Ribollo Gialla, Schioppettino, Refosco, nearly every one of these charming reds is good to go, at least the ones I’ve found in our market.

Barolo: OK. Deep breath. Let’s divide the room into two groups:

  • Team A: “I want to get granular and understand the styles and terroirs of Barolo”. Awesome. Skip to the next large paragraph.

  • Team B: “I came to drink good wine, not to talk about dirt. Be gone, Nerds!!”. Totally fair. In that case, remember this: Look at the vintage on the Barolo bottle and add ten years. Your window starts there, if it was traditional-style it should be just opening, if it was modern it’ll still be fresh and delicious. You’re all done, kindly skip to Barbaresco.

So, Team A nerds, the first rule is to know your producers. “Modern” houses use quick controlled pressing/ferments and age their Nebbiolo in French Barriques (225L) to micro-oxygenate the wines towards softer structure, stronger fruit and earlier drinking, although they certainly can age decades – you have the choice. “Traditional” producers allow for long macerations and fermentations before aging the Nebbiolo in large vessels called “Botti” (5000L). This makes wines with unintegrated acids and tannins – ageing is required unless you like to drink kicks to the head. Which is better? That’s a personal decision. Do Barolo bottles say “Modern” or “Traditional”? Lol no they would never do that so again, ask your merchant. There is, however, another way to make an educated guess if merchant is missing:

The soil composition of Barolo can be delineated right down the middle of the appellation: Tortonian soils in the western half can lead to softer, more perfumed wines. Helvetian soils in the east can produce much more tannic Nebbiolo with deeper fruits. Do the bottles say “Tortonian” or Helvetian”? Lol no they would never do that, but they’ll often name the commune it’s from. The Barolo appellation is split into several small communes, and the major ones might be familiar:

La Morra or Barolo communes are on the west side, so often softer, drinking 8 years past harvest date.
Serralunga d’Alba, Monforte d’Alba and Castiglione Falletto lie eastern, thus born angry. 10-15 years past harvest date.
Is it that simple? Lol no they would never do that – you can have a Modern producer make an approachable Monforte d’Alba, or a Traditional La Morra that sucker punches you and steals your car. Triangulating the producer with the commune is the best way to figure out a target date, however, and that Team B 10 year rule is correct more than it isn’t. If it’s a Barolo Riserva however, all bets are off. Bury that thing before it goes after your cat.

Barbaresco: Barolo’s cousin from up the road can for our purposes be described as “Barolo, only slightly less so”. Barolo speeds, Barbaresco goes the speed limit, and that’s often a good thing. 8 years past harvest date is a safe bet, although the Modern/Traditional piece still applies, and Riservas are still Time Capsules. The younger, accessible Barbarescos can be sheer happiness.

Gattinara:These sub-Alpine Nebbiolo wines are generally released with functional claws but they sing beautifully after cellaring. At least 8 years unless you’re pairing them with batteries.

Valtellina: the Nebbiolo (local name Chiavennasca) from I-Can’t-Believe-It’s-Not-Switzerland is a thing of beauty, but entirely producer-dependant when it comes to drinking windows. I’ve had generously balanced young Valtellina, but some really do need time. The semi-dried Sforzato di Valtellina wines can amplify the tannins, I find they need 10 years past harvest date to settle into themselves.

Roero Rosso: Nebbiolo’s petting zoo. These round red wines are almost always ready, even the Riservas.

Roero Arneis (White): There is an argument to be made for aging these delightfully astringent white wines, but it’s a one-sided argument for whoever makes it because my mouth is full of Arneis.

Gavi: the Cortese-based white wines from Piedmont are almost always ready.

Barbera: Whether from Asti or Alba, most Barbera are round enough to drink young, even if they do boast significant tannins. Some Riservas need time but that’s producer-dependant. The main exception for Barbera is:

Nizza: If you’re Barbera, this is Boardwalk and Park Place rolled into one. Wines from the world’s Barbera Capital have a 50/50 chance of drinking early, but even if they need time it’ll be like 8 years past harvest date.

Dolcetto: If the tables were turned, this wine would drink you in a heartbeat. Dig in.

 

 

Wait, What, When - Part One: USA

For those of us who collect wine, there comes a time of high anxiety where we look upon our flock of prized chickens and decide which one will be dinner. Good friends are coming over – ones who appreciate a nice bottle and won’t gulp it down like Tang (not that I bear a grudge, Wayne and Brigitte) – and hey wow you’ve been staring at the same bottles for twenty minutes. What to open? What’s ready to drink? What goes with dinner?

The bad news is that although the process a wine undergoes over time is science, there’s no exact science to determine a wine’s readiness besides opening it. The good news is that I drink a lot of wine and I’ve noticed some patterns over the years. What follows is accordingly my personal take on what to open and when, but let me first address some caveats:

1- There are no absolute truths in wine: any rule or truism, no matter how accurate, will have exceptions to it. You might think of contradictions to many of my points, but those are baked into the pie, so there’s no reason to tell me and try to make me sad.

2- Why do we keep wine? To make it better. If a wine is delicious, balanced and tastes developed, why are you waiting? For sure, a special occasion deserves a special bottle – those parameters are yours to decide – but from a purely gastronomic perspective, if all the boosters are firing then launch, commander.

3 – It is better to drink a wine too young than too old. Yes, drinking it too young is like missing the last 20 minutes of a movie, but overshooting the wine’s peak is missing the entire movie plus the theatre smells like mothballs and regret.

With that out of the way, here are my thoughts regarding what to open when, starting with the USA:

Reds

Napa Cabernet Sauvignon: Producer dependant, but excepting the Bordeaux-aligned houses (Dominus, Opus, etc.) I find that 15 years past harvest date is as long as I’d leave it because we don’t want to lose too much of that youthful fruit. Even the stratospheric cult Cabs usually have more fruit weight than structure (and whoa nelly do they have structure) so this is one of those categories where you don’t pay much of a penalty for tucking in too early, and that’s why I never have much Napa in my cellar despite buying it frequently.

Napa Merlot: Do it. Fortune favours the brave. Can it age? Like, probably? It has honestly never come up. So decadently gratifying when it’s young, its hair has never greyed. First to get thrown in the volcano.

Napa Pinot Noir: Mostly house-trained but the odd producer will jack the structure so look at 5 years from harvest date if you want to play safe. Sonoma Cabernet Sauvignon: Can be leaner and more structure-forward than Napa. Drinkability unironically seems to conform to how much you spent on it. Over $100? Best to wait 10 years past harvest date. Under $100? Largely home free.

Sonoma Pinot Noir Russian River: Your luxury Cherry-Cola-Bath is ready for you, master. Structure can vary but the sweet fruit almost always overcomes it. Go and sploosh.

Sonoma Pinot Noir Sonoma Coast: Entirely producer dependant. I’ve tried coastal Pinots (Sonoma Coast AVA, Fort Ross-Seaview AVA etc.) that drank like security blankets, but New School producers (Rhys, RAEN, Wayfarer etc.) favour brightness, planting in the coolest spots they can find and picking earlier. These need a few years to integrate the acids, but they’ll be fab.

Santa Barbara / Santa Maria Valley / Sta. Rita Hills Pinot Noir: With a few exceptions, have at ’er. Built to smile.

Paso Robles Cabernet Sauvignon: No penalty that I’ve found for opening it early, but some of the more premium bottles can become pretty darn charming after 8 or 9 years past harvest date.

Paso Robles Rhone-Style: Here be dragons. Generally found on the ultra-premium side, these Syrah/Grenache blends – they used to call the ones mixed with Cab “Crazy Blends” until I went there and no they don’t – tend to be fruit dominant but if you drink them too early, there are other passengers on the train. Savoury, gamey notes alongside earthy vibes – these are highly desirable but only once integrated with the fruit and structure, drunk young all of these elements are too individually loud. Since most of these wines are bulletproof, wait at least 10 years past harvest date to enjoy something truly sublime.

Lodi Cabernet / Zinfandel / Petit Sirah: This place can ripen rocks. Brilliant value for full-bodied drinkers, with complexity and character. I’ve never found one that wasn’t good to go.

Central Coast Reds: With the caveat that the potentially more age-worthy bottles don’t tend to come up here (there are abundances of tiny producers up and down the coast), anything I’ve come across from Monterey, San Luis Obispo, Santa Cruz, Carmel etc. has been a pleasurable, immediate experience.

California Zinfandel: With the exception of a few houses that treat Zin like Burgundy (Bedrock, Turley) you can jump in, the water’s fine. I’ve tried 40-year-old Zin (Clos du Val) before and it’s very cool, but that’s a lot to ask from a grape that came to the party looking for kicks, not commitment.

California Blends: Such a nebulous category, where literally anything can happen. Most of these are made to drink, but there are a few that take their cues from their European cousins and reward long-term cellaring. The labels can serve as signposts, here: if the name is wacky, clever or sarcastic, drink it. If the label is colourful or has an animal on it, drink it. If the label is minimalist, uses cursive, and resembles a wedding invitation to Downton Abbey, it’s probably a good idea to hold onto it. It’s not exact, but you’d be surprised how accurate that method is.

Willamette Valley Pinot Noir: Oregon’s State Bird Pinot Noir was once a reliable early drinker, but in the last decade or so it has become increasingly producer dependant as certain producers have tacked more faithfully towards their Burgundian muses. This largely hues to the price scale as well, if you paid more than $100 for Willamette Pinot, maybe look up the drinking date? If you find yourself with a “keeper”, you’ll be very well rewarded art the 8-to-12 year mark.

Washington Cabernet Sauvignon: Washington producers would loathe that I lumped in all their Cabs into one slot, and they’re right, but gosh we’re all kinda busy so let’s say this: if your Washington Cab says Horse Heaven Hills or Red Mountain, there’s a very good chance it’s embryonic and you should ad 10-20 years to the harvest date. If it says Columbia Valley then use the similar method as the Sonoma Cabs – If it cost over $100, hold it. If it cost under $50, drink it. Between $50 and $100, look up the producer and count how many times their website says “elegant”.

Washington Merlot: Some of the best Merlot produced on this pale blue dot. Buy and drink more of this, but only if you like happiness.

Washington Syrah: These strikingly bold and beautiful wines are – IMO – the most ageable wines that Washington makes. Even if they’re drinkable early, they’ll invariably develop into something more impressive. 10 years from harvest date at least.

Whites

Napa Chardonnay: There are people who love to age these 10 years. I can’t hear them because I’m too busy gulping down Napa Chardonnay.

Sonoma Chardonnay Russian River: There are a few producers making ageable wines in RRV, but it’s still a predominantly drinkable style (VERY drinkable).

Sonoma Chardonnay Sonoma Coast: Just like the Pinots, this depends on the producer, as many are leaning into the more elegant, Burgundy-inspired structures, thus needing about 8-10 years from harvest date to integrate. This method is far from exact, but look at where the vineyards are, more inland and the fruit trends rounder, more towards the ocean things can get more saline and mineral with higher acids. Cellaring these are very rewarding and are excellent value compared to Burgundy.

Santa Barbara / Santa Maria Valley / Sta. Rita Hills Chardonnay: The pricier ones can integrate nicely if cellared for 7-9 years, but I’ve found that the majority of these velvety Chards are a glorious Butter Bath, open for business.

California Sauvignon Blanc: Haven’t found one that wasn’t ready and yum.

California Viognier: Is it possible to drink this before opening it? If so, do that.

Oregon Chardonnay: While there are some buttery, glugable options for Oregonian Chard, I’ve largely found these to be some of the best cellaring whites in the US. Even if everything is balanced in youth, the fresh structures keep things vibrant while the aromas get more complex. Try 8-10 years from harvest date.

Washington Chardonnay: Some absolute gems here, but it’s a fairly inconsistent category, style wise, so look up the producer to gauge age-worthiness.

 

 

The Quaranvine Papers Belle Italia

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

Winter Wines

The winter months are made for cozy sweaters, movie marathons, and hearty homecooked meals; conveniently, these seasonal staples also pair perfectly with, you guessed it, drinking wine. So hunker down, bundle up, and stay out of the weather with a glass of one of our favourite winter wines.

First up, Shiraz. The darkest of the red wines is rich and full-bodied with powerful flavours of black fruit, spice, and herbaceous notes. The Australian variety is best described as big and bold with a high ABV (alcohol by volume) which makes it an excellent match for char-grilled steaks, BBQ ribs, and a good mystery novel.

Find our Buyer's pick for Shiraz here.

Another wintertime winner? Italian Sangiovese is known for its versatility and can vary from delicate and floral to intensely dark and tannic depending on the region. Nonetheless, it goes with all kinds of winter fare including pasta in tomato sauce, roasted veggies and an evening of takeout pizza and board games.

Find our Buyer's pick for Sangiovese here.

While white wine is primarily known as a summer drink, a rich buttery Chardonnay is next on our list. This full-bodied varietal has bold flavours of vanilla, butter, caramel and a hint of citrus and is the ideal winter sipper. Get your chef hats on, Chardonnay is delicious with sea bass, roasted chicken, or creamy pasta dishes.

Find our Buyer's pick for Chardonnay here.

Next up, Cabernet Sauvignon. We know, we know… it may be an obvious choice but a Cab at this time of year is definitely as good as it’s cracked up to be. It’s layered and complex with aromas of black pepper and flavours of red fruit and notes of herbs. Ideal for Sunday dinners with pepper steak and mashed potatoes.

Find our Buyer's pick for Cabernet Sauvignon here.

Are you the type of person who drinks Champagne year-round? Because you’re not alone. Many limit their bubbly intake to New Year’s Eve and while we agree that it’s perfect for celebrations, Champagne is actually very versatile. It’s light, refreshing and pairs with French fries, popcorn and The Bachelor.

Find our Buyer's pick for Champagne here.

Added bonus if you’re feeling adventurous: Port. There is arguably no better match for cozying up by the fireplace on one of winter’s cold dark nights than this fortified wine. Port is rich and sweet and best enjoyed with blue cheese or desserts such as crème brûlée and black forest cake.

Until spring arrives, you’ll know where to find us.

98-Point Wines for Under $100

Let’s raise a glass to ninety-eight,
For wine, that score is pretty great!
It’s two points from immaculate!
(does that not make sense? well, too late)

I doubt that you could ever hate
A wine with points of ninety-eight!
With Christmas coming, let’s go straight
to two wines you’ll want by the crate:

TeHo Malbec 2014, Mendoza, Argentina. A gloriously Old World Malbec from the New World, this drinks like a Cahors stirred with a lightsaber. Meaning “Blood of the Earth” in the local indigenous tongue, TeHo is sourced from a non-grafted Uco Valley vineyard called Tomal, planted in 1955, and the 90% Malbec is co-fermented with 10% of… well, everything: Petit Verdot, Cabernet Franc and, if the beautifully mineral finish is any indication, a bunch of rocks. Pulls off the rare trick of intense concentration without the accompanying baby fat; red cherries, violets and spice surround the nose, the medium-full body and mineral finish are lifted by a beautiful acidity that’s more Médoc than Mendoza. Stretches the boundaries of what “Mendoza” means, Malbec-lovers and Francophiles alike can find a lot to trip out on, here, this is fabulous and layered. Exclusive to this store. Currently gorgeous but has the structural fortitude to cellar like a Jedi, and can do many push-ups:
98 points Tim Atkins
Red Wine of the Year (2017) Tim Atkins
Top 20 Wines of 2017, Decanter
Top 100 Wines of 2017, Wine and Spirits
5 6-packs available, $75.99 +tax

Yarra Yering Dry Red No. 2 2012, Yarra Valley, Australia. Last year’s Australian Winemaker of the Year Sarah Crowe returns with another whizz-bang Shiraz from the cool(er) climate of Yarra Valley, near Melbourne. Hard to describe Yarra wines except by discounting what they aren’t: they don’t have the confected fruit compote of McLaren Vale, they don’t have the black pepper of Barossa, nor are they as light footed as Norther Rhône Syrahs or rigidly structured like Margaret River wines. What they do have is a friendly, comfort-food exterior that can somewhat belie enormous reservoirs of thermo-nuclear inner strength.  Often called an “iron fist in a velvet glove”, Dry Red No 2 is teeming with white pepper, red Nibs and baking chocolate, the body is plenty full but can still do pull-ups, the finish – and it’s famous for this – peers into the portal to forever. Outstanding vintage for a wine notorious for its vintage variation. 98 points James Halliday, 4 6-packs available, $92.49 +tax

Until next time, Happy Drinking!

Vi-know more about Bordeaux with Rob Carras!

Time to learn more about the world-famous wine region, Bordeaux! We sat down with our South Surrey store manager, Rob Carras to learn more about this varietal, its flavours, the region, and of course what foods it pairs best with! You can watch the full video on our YouTube channel or read the full transcript below!

bordeaux-wines

Hi everyone, my name is Rob Carras and I'm the store manager at Everything Wine in South Surrey. Today I'm going to tell you about the World-famous wine region, Bordeaux!

Region and Flavour Profiles
Red Bordeaux wines are often medium to full-bodied, with notes of black currant, cherry, plum and cedar. The vintage and the region will have a lot of factor into the quality of the wine. On the left-bank, you'll get wines with more structure, more age-worthiness whereas the right-bank, more plummy, plushy fruit, and more approachable in their youth.

Varietals in a Bordeaux blend
Typical varietals you'll find in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, a little bit of Petite Verdot and a little bit of Malbec. Actually, the first Cabernet Sauvignon and Merlot vines originated in Bordeaux, France.

Food Pairing
Now to my favourite part, the food and wine pairing! Red Bordeaux goes really well with pot roast, black pepper steak - the tannins in the wine really cut through the fat in the meat and the flavours are definitely complimented by that black pepper on the steak. If you're vegetarian try it with roast potatoes or a green bean casserole!

Price
Here at Everything Wine, we have Bordeaux in every price range. We have lots of option under $20, much more approachable and everyday drinkers, all the way up to the most sought-after wines in the world, up to $8,500 per bottle!

Interested in try a Bordeaux wine for yourself? Be sure to check out our Bordeaux release, happening September 21st!

MasterClass Review: Burgundy

Yasmine Chancy
A NEW FIRST: MY MASTERCLASS EXPERIENCE


It's nearly impossible to forget some of your "firsts". Your first job, your first concert, and of course your first love. Those moments are impactful. Through the years they have stayed with you; they have even possibly shaped you. The beautiful thing about life is, there are still so many "firsts" left to experience.

On January 19, 2017 I was privileged to experience a new first. At 6:30pm, I sat down for my first masterclass on Burgundy with the brilliant Wine Connoisseur

Jordan Carrier. Now don't get me wrong, I've had plenty of good Pinot Noir and Chardonnay in my lifetime....but this was different. Why you ask? Not only was this a scholastic experience, it was a gastronomical one as well. For each wine, there was a perfectly paired morsel as delicious and unique as its counterpart. You may have came just for the wine but you leave trying to plan your next dinner party. Seven fantastic wines and seven beautiful hors d'oeuvres later, how could you not! Now let's talk about these Burgundian beauties.

We started tasting in an untraditional manor, red to white. Between you and I, I was just so excited to try the wines, I didn't even bother to ask why. Yet, if I were to guess, I'd say it has to do with Chardonnay's full bodied nature vs. Pinot Noir's delicate profile. Anyway I digress.

We started off with Louis Jadot Chambolle-Musigny 1er Cru Les Sentiers, 2007. With a price point of $117.99 I had very high expectations, and all I can say is "I get it." This was one of my highlights of the evening. It was as if I had just been hugged. It had this subtle, understated yet undeniable beauty. It had the classic sour cherry and forest floor, with a finish that was gentle and smooth. The pure definition of terroir was in my glass, and memorable it will always be. It was paired with beef tar tar, mandarin oranges, and fennel on a rice cracker. Simply wonderful.

Onto wine #2. Camus Pere et Fils Charmes-Chambertin Grand Cru, 2005 The price tag of $124.49 may seem hefty but believe it or not, that's a steal for a Grand Cru from Burgundy. The price may be "cheap" but the quality sure isn't. When they normally start at $300, I understand why one may feel apprehensive, but worry not! There are notes of riper fruit coupled with aromas of intense candied cherries that have been coated in dirt. It was slightly more tannic than the 1st wine but could easily lay down for a few more years. This was paired with organic beet carpaccio.

Wine #3 was A.F. Gros Vosne-Romanee Mazieres, 2011. The beauty of having a flight of wines of the same varietal in front of you is the ability to compare. This vintage seemed to have more tannins and higher alcohol levels, with aromas of cherry cola. It's still a young guy, so I'd be interested to see him man up in a few years.

Wine #4 was Daniel Rion Nuits-St-Georges Grandes Vignes, 2013. Now this would be the more affordable of the bunch (red wines) at $68.99. It was paired with a dark chocolate truffle that contained a core of lavender infused white chocolate. It stood up to the earthy mint finish of the wine. Now I have a confession to make...I used to be a Chardonnay hater (Don't judge me, I didn't know better!). I have now seen the light, have embraced it entirely, and urge you other Chardonnay haters to give it a chance! However, my only stipulation is to start in Burgundy.

Which brings me to wine #5 Olivier Leflaive Meursault Narvaux, 2013. If this was high school and there was a vote for prom king, this would win. It was bright, had a stunning nose of lemon and golden apple with pleasant minerality. It was paired with a delicious almond sweet pea mascarpone soup.

Wine #6 was Louis Jadot Savigny-les-Beaunes Clos les Guettes ,2012. Louis Jadot has yet to steer me wrong and this was no exception. At $50.99, picking up this bottle of wine for a special occasion would be highly advised. Very fruit driven, with notes of apricot and white peach. This was paired with a French classic, coq-au-vin.

Last of all, wine #7 was Joseph Drouhin Chassagne-Montrachet 1er Cru Embazees, 2013. I'd say this wine has potential at $121.99 but still 5 years too early. Still has fruit but I found the acid rather high. It was great that it was it was paired with crispy pork belly, bocconcini and honeydew. The acid in the wine cut right through the fat resulting in perfection.

I don't know about you but I'm getting pretty thirsty and hungry talking about all of this food and wine. I implore you to find a class at Everything Wine, sign up and enjoy your next "First Experience". You will come away equipped with more knowledge and confidence, all while having had a memorable night.
Cheers!
- Yasmine

Wine & Food Pairing: Sushi

Three words best describe summer dining: light, fresh, and delicious. For me, nothing satisfies these criteria better than a casual lunch on the patio of my favourite local sushi joint. After a quick glance at the menu, I’ve decided on an assortment of nigiri sushi and cucumber rolls. But the question remains: what to wash it down with?

The first and simplest principle of wine and food pairing is that wines, and other beverages, from the same region as the cuisine usually best complement it. Quality cold sake and light Japanese beer are among the best choices for my sushi lunch. While these options are certainly delicious, this is a wine blog after all, so let’s consider another approach to wine and food pairing by matching the weight, or richness, of the food with the weight, or body, of the wine. This rule of wine and food pairing opens up a world of palate-pleasing options. The crisp, clean profile of a New Zealand Sauvignon Blanc, or the mineral characteristic of a Chardonnay from Chablis, for example, complement the lightest fare, and the fresh cucumber rolls on my plate. Foods of a medium richness, such as the lighter yellowfin tuna, demand a richer, more full-bodied wine – an oaky California Chardonnay or a viscous Mosel Riesling – and the meatiest fish, like salmon or the richer, fatty tuna belly, not only stand up to a Burgundian Pinot Noir, they share the wine’s Umami taste. But pairing wine and food isn’t always about identifying similarities; in fact, finding the right contrast can highlight flavours and enhance both the food and the wine. An aromatic white wine, with just a touch of sweetness, for instance, pairs exquisitely with many spicy and savoury dishes. Like to go heavy on the wasabi? I certainly do, so today I will opt for an off-dry and aromatic white, an Alsatian Gewürztraminer, but an Argentine Torrontes or a BC Ehrenfelser would also do nicely.

If you would rather not bother fussing over the wine list, go for a nice sparkling wine. Bubbly is refreshing and lively, and it pairs well with the variety of flavours your sushi platter may offer. Extra-dry or Brut Champagne are best, if you have deep pockets, but if you’re looking for something more affordable, choose a fruity BC bubbly or an Italian Prosecco. Perhaps the best approach of all, when it comes to food and wine pairing, is to be courageous and experiment. Have fun with it, and you might discover something amazing. Cheers!
RORY'S SUSHI PICKS:

Pierre Sparr Gewürztraminer – France $20.99

Gunderloch Fritz's Riesling – Germany $16.99

Ochagavia Sauvignon Blanc – Chile $12.99

Planning your own sushi party?  Come in and let us help you choose from a wide variety of wines and sakes that will perfectly accompany your favourite sushi dishes.