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Filling your wine rack with some local gems and classics during the last few weeks of Summer!

Sep 6, 2018

Filling your wine rack with some local gems and classics during the last few weeks of Summer!

It’s the last few weeks of summer and fall is approaching fast. I like all four seasons, but especially fall and winter. With BBQ season almost done for the year, it is time for slow-cooked meals, Dutch ovens, crock pots and hearty meals. The cooler weather matches well with bigger wines (maybe a switch from white to red) and warmer dinners. I probably drank more white than red this summer, but it also depends on the food pairing. I’m looking forward to tasting the newest release of the iconic Black Hills Nota Bene 2016. This is one of BC’s greatest red blends (Cabernet Sauvignon, Merlot and Cabernet Franc) and it sells out every vintage since their first in 1999. I will be pouring the 2016 Nota Bene this Saturday in the Langley Vintage Room! Collectors and BC wine enthusiasts are quick with this one, it will sell out fast! Retails for $62.49.

We also have the Beni Di Batasiolo 2007 Barolo in all our Vintage Rooms. This is a fantastic wine that is ready to drink (requires a few hours of decanting) or could be cellared for another few years. A great match with wild mushroom risotto and aged parmesan Reggiano or a charcuterie board with meats and aged cheeses. A steal at $55!

I am also very excited to have Checkmate in the Vintage Room here at our Langley location. These wines are very hard to get (restaurants get first dibs) so I’m lucky to carry it! We have the 2013 Silent Bishop Merlot and 2014 Attack Chardonnay. This artisanal winery only produces two varietals (Chardonnay and Merlot) and they do it right. Some of the best Chardonnay and Merlot Canada has to offer!! Very small production, 12 barrels for the Merlot.

The 2014 Attack Chardonnay retails for $114.99 and the 2013 Silent bishop Merlot retails for $84.99.

Enjoy the last few weeks of Summer!

Cheers,

Q

B.C. wineries need us to drink their wines to offset losses of wildfire season

Aug 30, 2018

There isn’t a corner of this province unaffected by this summer’s wildfires, but as bad as the air quality has been in Metro Vancouver, the interior of B.C. has had it far worse, and our wine growing regions (Okanagan, Similkameen) have been hit especially hard. While I haven’t heard news of any vineyards burning, the smoke has been acute enough to keep wine lovers away, and I’ve heard estimates from friends up there that business is down as much as 80% in some wineries.

It looks like we coasties will get at least a temporary reprieve from the smoke this weekend, but that’s only because maritime winds are pushing it back into the interior, and although I hear you can now see the other side of the lake from Naramata, the upcoming Labour Day weekend – usually a key wine holiday – may end up a wash this year. Remember when Alberta was going to ban BC wine and all of us were going to band together and drink up the slack? This is more dire. The BC wine industry needs our help: if we’re not gonna go drink it up there, we in Metro Van gotta drink it down here.

With that in mind, I’d like to recommend a few faves; wines to drink over the next couple of weeks while we wait for cooler (and wetter) skies to prevail.

Kettle Valley Gewurztraminer 2016, Naramata. Pretty pretty pretty, then kapow. A generous, ornate nose of lychee and honeyed flowers precede a 2-plane-seat body and a gingery finish with a whiff of glorious booze. Alsace is clearly the inspiration but this is lighter on its feet and cleaner, the hedonism is all on the front end. This wine hopes you order spring rolls. $20.49 +tax

Desert Hills Gamay 2017, Black Sage Bench. A spicy firecracker of red fruit and insolence. Wee snaps of vanilla and ash surround the nose, but the fruit is the story here and the fruit came to party. Black pepper on the finish, paired with enough acidity to balance the weight but not enough to make the cool kids sit at your table. Will barbeque the chicken for you. $29.99 +tax

Black Hills Tempranillo 2016, Black Sage Bench. It may come as a surprise to many, but the cult winery Black Hills does, in fact, make wines that aren’t Nota Bene. Tempranillo isn’t widely planted outside of Spain and almost never planted in B.C., which is a shame because this fab: a bright, ultra-present body of cherries and red apple, interwoven with a nose of roses, cinnamon and fine black pepper. A long hot finish and fine tannins – made for espelette-rubbed pork or chicken. $56.99 +tax. Be sure to stop by our South Vancouver location on Saturday, September 1st at 3pm to taste this BC gem!

The Best Wines for Sangria

Aug 24, 2018

It’s August: The weather is hot, the days are long, and balmy sunset evenings create the ideal backdrop for a refreshing patio drink. Sangria is a great August option that adds a sweet, fruity touch to your wine, and it's great for sharing.

So, how did this delicious drink come to be?

The origins of sangria began in Spain around the 15th century, when locals made it as a 'wine punch' that consisted of red La Rioja wine, brandy and local fruits such as oranges, lemons, apples, and pears.

Most believe that the beverage's name comes from comes from the Spanish word for blood: sangre, which reflects the deep red colour of the drink—though nowadays you will find a bounty of variations and colours for sangria, ranging from red to white and beyond. Enjoyed internationally, experts are quick to point out that only Spain or Portugal can lay claim to true sangria, with The European Parliament recently passing legislation for stricter geographic labelling rules.

Rules aside, this drink is easy to make and can be created in a variety of ways, with a diversity of wines. For instance, if you are a fan of classic red Sangria, we recommend staying away from wines with big tannins, savoury notes or high acidities, such as Cabernet Franc and Carménère. Instead, try a wine like Merlot which has lower tannins and offers flavours of rich red fruit. Other reds that may also work would be Primivito, Shiraz and Zinfandel. These wines have jammy flavours and often have spice and floral notes—perfect for flavourful Sangria! Here are a few bottles that we recommend for the classic: Curious Incident Merlot, Fourmi Rouge Ventoux Red Blend, Vina Vasta Red Blend, Belle Grove Shiraz.

Don’t worry white Sangria fans, we didn’t forget about you. When choosing a base wine for the white version of this summer sipper, avoid wines that are oaked or have grassy flavours such as a Chardonnay or Sauvignon Blanc. Instead, we’d recommend a white wine with refreshing tropical flavours, found in varietals such as Vinho Verde, Pinot Gris or Viognier. A few wines we’d recommend include Espiral Vinho Verde, Lunaris Pinot Grigio, or Aeros Viognier.

Here are a few bonus tips when making your summertime cocktail:

A great Sangria can be made from wine at a variety of price points, but most people like to use everyday drinking wines for this beverage—you will be adding fruit and other ingredients to it after all.

Make it a day ahead so the fruit and flavours of wines can integrate.

Savour, share and enjoy responsibly.

Do you have a favourite sangria recipe or a favourite wine to use for sangria? Let us know in the comments below!

Under the Tuscan Salad: Part Two

Aug 22, 2018

Our second dip into the Tuscan pool, a liquid soundtrack for these last lazy hazy days of summer. To the juice:

Ciacci Piccolomini d’Aragona Pianrosso 2012, Brunello di Montalcino DOCG. An unusually terroir-driven offering from the brother-and-sister team of Paolo and Lucia Bianchini. Although the regular Ciacci can often seem like the rotund winner of a “Stuff That Brunello” contest, the single-vineyard Pianrosso is decidedly more elegant, age-worthy and less fruit-driven. The dried red berry notes are balanced by savoury herbs and leather, giving one the impression of a thirsty cherry lost in the desert wearing only a belt. Stones and spikes frame the impressively long finish, focused and powerful. True to the house this drinks now but will likely reach peak awesomeness around 2025. James “are-you-drinking-that” Suckling rated it #3 for the vintage. 97 points James Suckling, 95 points Wine Enthusiast, 94 points Robert Parker, 11 bottles available, $121.99 +tax

Le Macchiole Paleo 2009/2011 Toscana IGT. Earlier this year we hosted Cinzia Merli Campolmi, Macchiole’s matriarch, for a Collector’s Tasting and we had an amazing time – the only way it could have been better is if Cinzia showed up (she missed a connecting flight). We drank well, though, because her wines are the stuff of legends, and this Cabernet Franc from her estate in Bolgheri coaxes the minerals out of the soils to weave a hammock that cassis, tobacco and dried flowers can float effortlessly down into. Cab Franc adopts the personalities of its regions – in Napa it watches Netflix all day while it pretends to look for work, in austere Chinon it barks orders at you until you get a second job, but in Bolgheri it finds a beautiful balance between bones and flesh, a classically structured red wine with fruit and body. Outrageously civilized.
Paleo 2009: 98 points Wine Enthusiast, 5 bottles available, $145.99 +tax
Paleo 2011: 95 points Robert Parker, 10 bottles available, $170.99 +tax

Altesino 2013, Brunello di Montalcino DOCG. No stranger to these pages, Altesino’s gulpable, modern Brunello is getting as many raves for this 2013 victory lap as it did for the stellar 2012 vintage that warranted it. Bursting with cola, eucalypt and sage, swirling around pomegranate and happiness. One could well put this down for a decade’s nap, but I won’t do that and neither will you (if you still have some 2012, you are stronger than me). Altesino is racy, big and delicious in youth, which you can judge for yourself when we pour it this Saturday at 3pm in the River District Vintage Room. If I still have any. 95 points Wine Spectator, 4 cases available, $58.99 +tax

Until next time, Happy Drinking!

Postscript:

In January I wrote about OSAR, the 100% Oseleta from Masi, and admittedly the reaction was greater than I expected – I sold out instantly. Oseleta is the rare, deeply pigmented Veneto grape that Amarone houses employ in small percentages to deepen their blends. It’s rarely made into a straight varietal wine, and it’s totes awesome. If I had a rain check with you, you should have already heard from me, but I got a couple more cases in, let me know if you’d like some (or like some more). $65.49 +tax

Under the Tuscan Salad: Part One

Aug 16, 2018

Throughout the year I tend to collect small batches of yums – not a big enough buy to write a whole story about, but supremely tasty finds none the less. The time has come to show my cards and spill the beans: I’m sitting on a pretty tidy Tuscan Salad right now. I’ve Supertuscans and DOCG wines, some to drink and some to time-capsule, some are returning champions and some are newbies - since it’s a long list I’ll get right to part one:

Piaggia Il Sasso 2015, Carmignano DOCG. Is this Tig at less than half the price? Carmignano, that ancient village north of Florence, is less famous today than it was during the Renaissance, when it was the pastoral playground of the ruling Medici family. Despite its local renown (it was the first Italian village where Cab was allowed under DOCG regs) its wines have been largely absent from our shores, which is a shame because here be dragons. Spark, sizzle and heft, 70% Sangiovese and 30% Cabernet Sauvignon (similar to Tignanello’s make-up). Some Carmignanos want to turn you into a better, leaner soldier but Il Sasso just wants to give you a neck rub and hear about your day, the body here is more luscious than usual and the floral, dark fruited nose doesn’t require a degree in Latin to get. If I still have some, we’ll be pouring this on Saturday at 3pm in the River District Vintage Room if you’re curious. Herbs and cocoa powder round off the finish, holy cheese-balls 2015 was a great vintage there. 95 points Vinous, 3 6-packs available, $48.99 +tax

Canalicchio di Sopra 2013, Brunello di Montalcino DOCG. A returning champion (in boxing announcer voice): the “Magic From Montalcino”!! The “Presto right from the UNSECO Site”!! My allotment of this iconic, traditionally modern (modernly traditional?) Brunello shrinks every year, and every year my lucky International Cellars agent gets to hear what I think about that. Whereas many of the 2013 Brunellos are accessible a tad earlier than the 2012s, Canalicchio di Sopra does Opposite Day and proves to be a little tighter than last year. The intensity is nearly identical (perhaps more so), ripe red fruit with burnt orange and black twizzlers, but the supporting frame is poking out at the moment and will need a couple years’ education to unlock fully. I hate being this guy but I’ll have to limit this to one 6-pack each for the first 3 respondents. Seems fairest? 97 points Wine Spectator, 96 points Robert Parker, 3 6-packs available, $90.49 +tax

Canalicchio di Sopra Riserva 2012, Brunello di Montalcino DOCG. Everything I just said times five. This Riserva doesn’t always come to BC, and those of us who get some dare not divulge the dirty deeds we did to get it. Built like a truck, decidedly longer maceration and darker pigment, here, everything would collapse on its own tent poles if it weren’t for that filament streak of acidity that elevates the body and electrifies the finish. Not sure why you’d throw dark cherries on the BBQ but that’s a start? Outstanding balance between Monument and Pleasure Dome. 96 points Wine Spectator, 2 wooden 6-packs available, $181.49 +tax

Rocco di Montegrossi Geremia 2013, Toscana IGT. A bear that was raised by ducks. An outstanding Chianti house in its own right (their sweet Vin Santo is to die for), Montegrossi grows Merlot and Cab (85/15) in the middle of Chianti Classico, ages it in French oak for 2 years, then unleashes it into society without any regard to public safety. Sweaty blackberries are fanning themselves with sprigs of rosemary, unaware that the reason they’re so hot is that they’re on fire. A classical minerality reminds you that this is indeed Tuscany, the plums and massive body tell you that this is indeed Merlot The Giant, and it sits wherever it wants. If quantities hold, we’ll be pouring this on Saturday at 3pm in the River District Vintage Room if you’d like to taste. 97 points Vinous, 2 cases available, $70.99 +tax

Casanova di Neri Cerretalto 2012, Brunello di Montalcino DOCG. I got one of only 2 3-packs that came into BC. The Cerretalto vineyard, east of Montalcino, forms an eastern-facing natural amphitheatre that cradles the morning sun, only to let the heat slowly dissipate as evening falls, and nights here are cold. The barely decomposed, iron-rich soil is so poor that the Sangiovese Grosso vines (Brunello in local parlance) can only muster sparse, small, straggly bunches of grapes, packed with super-human phenolics and fruit-weight. Things should not grow here, and the things that do should scare you. The downscale 2012 Brunello from Casanova di Neri placed #4 on Wine Spectator’s Top 100 – this wine is several Bowser Castles up from that. The stressed vines throw everything they have at these grapes because they have to: crushed rocks, spiced cherries, orange tobacco - but the concentration, achieved entirely in the vineyard, is the stuff of legends. 98 points Wine Spectator, 98 points Robert Parker, 3 bottles available, $607.99 +tax

Hope to see you Saturday, until next week (for Part Two), Happy Drinking!!

The very best Rosé for hot, hot, HOT summer days!

Aug 13, 2018

Heat, heat, burning heat,
Melts the soles under my feet,
Look at this! It’s kinda neat:
I’m frying an egg on the street!

Looking for delicious ways
to temper, soothe and cool the blaze
and chill throughout this summertime?
Well, looky here folks, here’s some wine:

Ombre Rosé 2017, Collines de la Moure, France: From a remote area northwest of Montpellier. I’ve never seen a strawberry creamsicle, but if it exists it smells like this. Pale and light with notes of citrus and happiness, it goes full-grapefruit in the mouth, towards a quick, clean finish. Swipes right on chips and salsa. Looks and smells like Provence Rosé (it’s no doubt the inspiration) but tastes like its own party, and given that it’s five to ten dollars less than most Provence bottles, it’s cheap enough to put it on you as well as in you, should the rising temperatures necessitate such an action. $18.99

Chateau Le Puy Rosé-Marie 2016, Bordeaux, France: A Rosé that isn't. Ever wonder why the Brits call Bordeaux “Claret”? I’m gonna tell you anyway: because it wasn’t its current colour when they named it that. Back when the marriage of Henry Plantagenet and Eleanor of Aquitaine joined Bordeaux and England to form the Angevin Empire, the wines of Bordeaux weren’t red, they were a deep, electric pink, just like this rare offering from Chateau Le Puy’s winemaker Jean-Pierre Amoreau. The 13^th Century English had never had a steady supply of good wine before, and they excitedly named this dark Rosé “Claret”, after the intense “éclair” of colour. Over subsequent centuries the wines reddened and darkened but the name stuck, even as the original Claret style passed into legend. But did it? Mr. Amoreau, already renowned for his pre-20^th-century methods and style, makes this robust, floral, beautifully rustic throwback by running off Merlot juice during fermentation (saignée method, for those taking notes) and keeping it in old oak for almost a year, no added sulphites, no pesticides, farmed by horse. It’s more funk than fruit, big and round in the mouth. Very cool, very rare. $77.98

Why is Cabernet Sauvignon the King of Red Wine Grapes? Ask Phylloxera. Or, maybe don’t.

Aug 10, 2018

If you ever met Phylloxera you’d punch him in the face. That situation won’t happen, the insect is far too small, but he sure is punch-ably nasty, and rather hard to kill because of the species’ ninja-like adaptability. In nymph form, he bores into a vine’s root, secreting a poison that prevents the plant from healing (thus killing the vine), and in winged form he travels to the next vine, the next vineyard, or the next town.

Native to North America, where he spent centuries trying to bore into the thicker roots of our own grape species Vitis Riparia (he still can’t because our winters made the roots too hardy), Phylloxera got his big jailbreak when he stowed away upon a cutting of Riparia that was commissioned by the Royal Botanical Gardens in England. I’m not sure if they were collecting the world's species because they were building some sort of Ark (if you’ve ever doubted the British habit of going everywhere and bringing back one of everything, I present to you: The British Museum), but I’m sure that they had no idea what they were about to do.

Phylloxera spread through Britain’s vineyards like a plague and took very little time spreading to the European mainland (at the time, 98% of the world's wine came from Europe). The Euro species Vitis Vinifera (i.e. the grapes you make wine from) had never seen anything like this bug, and Phylloxera sliced through it like cheese. By the time they figured out that you could beat the louse by grafting Vinifera onto American rootstock, it was too late, nine-tenths of Europe’s vineyards were destroyed. By the end of the 19th century, some wine regions had let a generation go by without being able to grow wine grapes.

And Port cities like Bordeaux were hit earliest and hardest. Fortunes were lost, farms were boarded up, vineyards lay fallow. Once Bordelais growers were able to replant, there was a palpable desperation to turn crops into dollars, pronto, so priority was given to those varieties that would make good wine, quickly. Where the pre-Phylloxera Bordeaux wines were a pretty even, the pastoral mix of Carmenere, Malbec, Merlot, Cab Franc, Petit Verdot and the fledgling Cabernet Sauvignon (then an also-ran), the results-driven re-plantings were all about economics, and getting that wine train running on time again.

Being the somewhat recent child of the ancient Cabernet Franc and the white Sauvignon Blanc, Cabernet Sauvignon was only about 200 years old and full of Hybrid Vigor (Heterosis), so the plants were hardier, healthier, and bent on growing. The variety also budded later in the season, after the potentially crop-destroying frosts, and the thick berry skins – besides contributing considerable tannins and flavours to the resulting wine – were unusually resistant to rot and other vineyard pests. For vignerons in Bordeaux’s Left Bank, this was a no-brainer, and the variety quickly became the pragmatic, dominant grape there.

And all of this was happening in the early 20th century, as the eyes of the emerging New World wine regions turned to Bordeaux for inspiration and instruction. Fledgling winemakers from Argentina, America, Chile, Australia and South Africa were sent there to apprentice in the vineyards and cellars, and they returned home with state-of-the-art skills, and cuttings of this delicious, adaptable grape called Cabernet Sauvignon.

And unlike other varietal transplant attempts, Cab took to everywhere. As long as your growing region had a nice, warm autumn to accommodate its late-ripening tendencies, Cabernet Sauvignon would thrive there, and although the wines would certainly reflect your specific Terroir, the variety would remain distinctively itself; French Syrah and Australian Shiraz share identical genetics (they are the same grape) but very few characteristics, whereas Cab makes Cab wherever you grow it, albeit with telltale regional calling cards. Cabernet Sauvignon, due to its ease of cultivation, its longevity, and its transnational idiosyncrasy, became THE wine of the 20th Century, even eventually adopted by Old World regions like Tuscany and Catalonia.

But what about the 21st century? Speaking popularly, Merlot peaked and ebbed, as did Chardonnay (as will Malbec, mark my cryptic words), but Cabernet Sauvignon continues its steady climb, making both solid inexpensive juice and consciousness-changing premium wines. Pivoting between near-magical longevity and promiscuous drinkability, Cabernet Sauvignon is the core of many of the world’s cult wines, be they the classified growths of Left Bank Bordeaux, the silken body-bombs of Northern California, or the flagship wines of countless other regions, who vie for a seat at the grown-ups table by daring to produce the King Of Wines: Cabernet Sauvignon.

How We Choose Our Wines—Behind the Wine Buying Process

Aug 8, 2018

We’re proud of what our Wine Buyers do, and their job is far more interesting than one might imagine. Who are they and what do they do?

Our Wine Buyers taste thousands of wines, travel the world, and meet with multiple wineries and agents every year. It’s a tough (but tasty) job, that is driven by a true passion for good wine.

They have stringent prerequisites for picking wines. Namely, all wines must
- Be unique
- Have great value
- Have exceptional flavour profiles

They also have a carefully laid out set of criteria that go beyond the basics of colour, flavour, structure, and intensity. For example, they begin with the quality of the wine, using their extensive training and expertise to choose profiles that have excellent flavour and structure.

Then, they look at the unique attributes of the wine. So, for instance, they frequently option wines from unfamiliar regions, or sample wines with uncommon blends of grapes, or find wines from common regions that have unique character. Wines that show more traditional character are also key to our Buyers’ selection, and include beautiful Bordeaux from France, or New Zealand Sauvignon Blanc.

Finally, our Wine Buyers always ask themselves “Who would be interested in this wine?” and “Would this wine be popular in our stores?” Of course, it’s great to try new wines, but they also love picking selections that are anytime favourites.

Of all the wines that our Buyers taste, only a tiny 5% actually end up on our shelves—that’s how high their standards are! The Buyer Team meets every week to taste a lineup of new wines from both large-scale and small-parcel importers and wineries to ensure they only source the best wines from around the world. They also conduct blind wine tastings, knowing nothing about the region or varietal. They simply taste with no pre-determined knowledge about the bottle. And, when they want a few extra opinions to decide if a wine is a winner, they turn to a panel of Everything Wine Sales Associates—all of whom are WSET certified.

So, if you’ve ever wondered how our wines end up on our store shelves and online, it’s through the hard work and passion of our Buyers. Cheers to them!

Welcome to Our Wine School

Jul 27, 2018

Welcome to the place with classes we know you won't skip: Wine School!

What's Our Wine School all About?

If you've ever been to our Langley location, chances are you've seen the bright "Wine School" sign by the Tasting Bar. Opened in 2018, this popular addition to our store offers the latest in wine education, from classes on pairing wine with food to classes on specific varietals, like Malbec or Champagne.

Classes are led by our incredible WSET-certified staff, Vintage Room Expert, Quinot Mathee, or special guests, which include some of the most renowned experts and wineries in the industry. For instance, last month, Authentic Wines and Spirits hosted a class where students got to taste seven amazing wines by Masi including the 2011 Vaio Armaron!

Wine School BC

An inside look at our wine school at our Langley, BC location!

Our wine school is extremely popular because it lets students learn about wine in a friendly and relaxed environment. It's also a great place to meet other wine enthusiasts who share a passion for wine.

Here are some of our most popular classes from previous months:

Wine School Langley BC, Pairing wine with food.

Students get to learn the best food pairings with various wine varietals. Delicious!

Wine and Food 101

This class is one of our most popular and for good reason. The perfect pairing of food and wine can turn any dinner you host into a magical culinary experience. With proper pairings, the flavours in both the food you're eating and the wine your drinking are enhanced, leaving you with an amazing taste sensation.

Organic Wines

What is a "natural wine" and what is the process behind it? In these classes, our WSET certified instructors walk you through the different organic practices of winemaking, and how they affect the environment. In previous classes, we've offered a taste of bio-dynamic and even zero-intervention wines—which are truly amazing. Gaining popularity, this class is full of interesting information about organic wine farming and the broader scope of organic production—and, of course, has delicious organic wines to taste.

Wine School in Langley

Place settings for one of our classes.

Featured Varietals
We feature many classes dedicated to a specific varietal or region. Whether it's a class dedicated to Sauvignon Blanc or Pinot Noir, the wines of Argentina, BC or beyond, you can discover the world of wine led by experts who truly know their wine.

Meet Your Wine-Maker
If you've ever wondered what it takes to run a vineyard, the process behind making wine, or what goes on at your favourite winery, this class is for you. We feature world-renowned experts from wineries, vineyards, and agencies to come and chat about their products. These classes offer an in-depth look into viniculture from the perspectives of industry leaders!

Private Tastings and Classes

At our school, we are proud to offer private tastings and classes for groups of all education levels. These classes offer expert knowledge on a variety of hand-picked wines for your group. Attendees get to work with our Langley event coordinator to plan out a fun and educational evening for everyone involved.

To book a private tasting or to purchase tickets to any of our monthly events, call 604-546-1201, or check out our events page.

And for those looking for WSET Certification, come to our South Surrey location!

Everything Wine Inc. is proud to be the only wine retailer in Western Canada to offer wine courses.
We teach both WSET level 1 and 2 at our Surrey location. Learn more about WSET education.

Everything Wine Expert Suggestions with Quinot Mathee

Jul 13, 2018

Our Everything Wine expert suggestions feature some of the best fine wine recommendations available. Carefully curated, these wines are hand-selected by our Vintage Room Experts, talented and passionate individuals who spend their days travelling the globe, tasting, and suggesting wines that really stand out!

From birthdays and anniversaries to family gatherings and holidays, there are always important occasions that require an extra-special bottle of wine or bubbly. But with so many options out there, how do you find the right choice?

Asking a wine expert is a great start, which is why we sat down with Langley Vintage Room Expert, Quinot Mathee, to get his best wine recommendations for the summer. Quinot is a certified Canadian Wine Scholar, Cape Wine Ambassador and has his WSET 3 and CMS 1 designation, meaning that he really knows his fine wines.

With his expertise, he came up with some outstanding picks for the summer, including a rich and chocolatey Australian red to pair with BBQ fare, and a rare and creamy French Champaign from Reims.

Check out his selections below!

Quinot’s Summer Red Recommendation for the BBQ

Q: What’s a great fine wine recommendation for the summer?

A: In the summer, people often ask me for a great red that pairs with barbeque fare, the name I have been recommending the most is Lehmann | Hesketh MK02 Red Blend. This is one of my favourite summertime picks for many reasons. It is very limited, only 2580 bottles are produced annually. It also offers delicious flavours of chocolate and mint, making it ideal to pair with foods such as lamb. It’s very food-friendly and a great wine for summer.

Q: Any other interesting facts about this bottle?

A: It is crafted with longevity in mind. In particular, its acidity and structural elements were made to last for at least 20 years, making it a great addition to any cellar collection, or a great gift for a red wine lover.

Quinot’s Summer Red Wine Recommendation for Seafood Lovers

Q: What is a fantastic red you’d recommend for seafood lovers?

A: During the summer, grilled salmon is always fantastic to add to the menu and it requires a special wine to pair with it. I would recommend the Pennon Hill Montalto Pinot Noir. The wine offers notes of red currant, sour cherry, wild raspberry, and spice. It also has really earthy forest floor qualities.

Q: What is something special about this wine?

A: We don’t see many Pinot Noirs from this region of Australia (Mornington Peninsula) in BC, making it a rarer pick. In fact, there were only 2700 cases of this wine produced. All of these grapes were hand harvested from this cool-climate region and this really gives the flavour a uniqueness.

Quinot’s Summer Champagne Recommendation

Q: What is a great Champagne you would recommend for the summer?

A: In the summer, it is nice to have something cool and bubbly to compliment the weather, and the Champagne Castelnau from Reims, France offers fantastic value, flavour, and refreshment. This bubbly offers aromas of green apple, biscuit and floral and mineral notes. It also has a creamy texture. It pairs great with scallops or ceviche!

Q: Any other special facts about this Champagne?

A: It comes from a smaller Champagne house and is spectacularly crafted—each bottle is aged for six years on the lees.

Interested in Quinot’s picks? Come visit him at our Langley location or purchase them online here:

Castelnau Brut Reserve Champagne 750 mL
Lehmann Hesketh MK. 02 Cabernet Sauvignon / Shiraz.
Montalto Vineyard Pennon Hill Pinot Noir 750 m

Get to know our other Vintage Room Expert, Si Man Lee! Read our interview with him here!