Carpineto Chianti Classico Riserva 1993

Our notes are...scant. We drank this Carpineto Chianti Classico on December 4, at home. It cost $25.70, but whether this came from Margaret Anne's cellar and thus that $25.70 was 10 years ago, or whether it was something we bought at the Saskatchewan Liquor and Gaming Authority store, we no longer remember. (Or at least Ed no longer remembers, and since he's the one writing this...)

We wrote, "Earthy, leathery, garnet colour."

And that's all I can tell you about it.

Possibly we were too busy enjoying it to take notes! 

Wal-Mart wine wit

The lead to this appears to be an actual AP story; the proposed names for Wal-Mart Wines are not, but they sure made me laugh! (Via Dvorak Uncensored.)

Here's a humorous net gag going around the email boxes of America. Found by John Markoff. It's based on an AP report as the lead-in to the gags.

BENTONVILLE, ARK (AP) — Some Walmart customers soon will be able to sample a new discount item: Walmart’s own brand of wine. The world’s largest retail chain is teaming up with E&J Gallo Winery of Modesto,California, to produce the spirits at an affordable price, in the $2-5 range. While wine connoisseurs may not be inclined to throw a bottle of WalMart brand wine into their shopping carts, there is a market for cheap wine, said Kathy Micken, professor of marketing at Roger Williams University in Bristol, R.I. She said: “The right name is important.”

So, here we go:

The top 12 suggested names for Walmart Wine:

12. Chateau Traileur Parc
11. White Trashfindel
10. Big Red Gulp
9. Grape Expectations
8. Domaine Wal-Mart “Merde du Pays”
7. NASCARbernet
6. Chef Boyardeaux
5. Peanut Noir
4. Chateau des Moines
3. I Can’t Believe It’s Not Vinegar!
2. World Championship Riesling

And the number 1 name for Wal-Mart Wine …

1. Nasti Spumante

The science behind bouquet

Here's a fascinating scientific examination of wine's bouquet.

And for once, it's not one of Ed's own columns.

A time machine for wines?

Here's Ed's latest science column, which this week happens to be related to wine. You can find more of Ed's columns, most of which don't have to do with wine (but do have to do with science) here.

***********

Probably thanks to books and movies, many people think that the older the wine, the better.

That's not necessarily true. As one rule of thumb notes, more good wine is drunk too late than too early. Wines kept too long in the bottle actually deteriorate, and some wines simply never benefit from being kept in the bottle at all. However, for certain wines—generally complex (and typically more expensive) reds, bottle aging softens the harsh tannins present in the wine when it's young, and allows the various components in the wine to slowly change and blend, releasing more (and different) flavors and aromas.

The biggest problem with bottle aging, from a wine connoisseur's point of view, is that it takes so darn long.

An inventor in Japan claims he has an answer to that, but wine experts are taking his claims with a grain of salt (or possibly, being wine experts, a nice bit of Brie).

The Associated Press reported this week that Hiroshi Tanaka says he can transform a bottle of freshly fermented red wine into a mellow "aged" wine in seconds, by passing an electric current through it.

His machine is described as about the size "of a stereo" (although, considering the wide range in stereo sizes, that's a less-than-helpful comparison). Wine passes through one of the device's two chambers; tap water passes through the other. A special membrane, which Hiroshi Tanaka's company, Innovative Design and Technology Inc., has patented, separates the two. Platinum electrodes drive negative ions from the wine into the water through the membrane.

Tanaka says his machine works by breaking up water molecule clusters, allowing the alcohol in the wine to more thoroughly blend with the water, although he notes that the exact mechanism of water molecule clusters is a matter of scientific debate. (Water molecules do apparently form weakly bonded clusters with other water molecules—and with alcohol—but "water molecule clusters" also feature prominently in a lot of pseudoscientific claptrap, which may not bode well for Tanaka's success.)

However it works, tasters agree that wines passed through the machine taste different. Back in October, the Times of London also reported on Tanaka's machine. (I don't know why it took until January for the AP to do so.) The Times noted that sommeliers at one winery described the effects as "interesting." The AP story says that "to the untrained palate, a bottle of Beaujolais Nouveau...became a more full-bodied, complex wine. Similar treatment to a Sauvignon Blanc 2004 resulted in a drier aftertaste."

But is the effect the same as aging?

Probably not. Bottle aging is complex and not fully understood. (For example, debate continues on how much of a role oxygen plays in bottle aging, which is important because of the current drive in some quarters of the oenophile world to replace natural corks with synthetic closures. Natural corks allow a small amount of oxygen through; will wines age the same if that oxygen doesn't reach them? Right now the evidence appears to indicate that oxygen doesn't play a role in the aging of wines in the bottle, but not everyone is convinced.)

That doesn't mean Tanaka's device may not have some uses. The great Bordeaux winemakers are unlikely to be installing any wine-electrolysis machines any time soon, but there might be a market for home users (especially home winemakers), especially since the transformation apparently takes only 15 seconds. Wineries in California (Robert Mondavi, for one), Chile, South America and elsewhere are at least keeping an eye on the machine, according to The Times.

Tanaka thinks his electrolysis machine might be able to improve other forms of alcoholic beverage, from sake to vodka to...well, to shochu (distilled sweet potato spirits--a small shochu maker in southern Japan is so far the only confirmed investor in the device).

Color me skeptical. Still, even if nobody in her right mind would let it anywhere near her most expensive wines, a device that improves the taste of mediocre wine could certainly prove useful the next time a guest shows up with a bottle of "I-Can't-Believe-It's-Not Burgundy" or "Fill-in-the Blanc."

You wouldn't bother aging them. But briefly electrocuting them at least couldn't hurt.

The wines, that is, not the guest.

After cheese, is all wine the same?

That's what a study reported on in New Scientist claims: apparently cheese masks the subtle flavours that distinguish good wine from plonk, to the point that even experts can't tell the difference between the two.

In other words, if you're going to have a wine and cheese party, don't serve the good stuff.

We just wish someone had told us that before we poured out those two bottles of Chateau Latour as Margaret Anne's mom's birthday party recently (tasting notes to come)...

Wine drinkers have healthier diets than beer drinkers

People who buy wine have healthier diets than people who buy beer, according to a new study.

But what about people who buy both? (Hic.)

Pegasus Bay Sauvignon Semillon 2003

Ed's brother Dwight buys New Zealand Sauvignon Blanc by the rule that all the best ones have "Bay" in their name. This Pegasus Bay isn't a pure Sauvignon Blanc, but a Sauvignon Semillon blend, but the rule still seems to hold true. "A diesel nose (but in a good way!) and grapefruit flavour," says our written note from November 25. "Very grapefruit." That's all we wrote, but we know we enjoyed it.

Good though this is, though, we like pure New Zealand Sauvignon Blancs better. 

Renwood Zinfandel 2001

We like Zins in general, and we liked this Renwood Zinfandel in particular. ("Delicious!" says our written note from November 18.) It didn't have a huge nose, but it had a wonderful earthy, spicy flavour, and Margaret Anne detected a bit of cherry. Although still fairly young it was quite brown in the glass--garnet, we guess you'd call it. Recommended, and we'd certainly buy it again. 

Les Jardins de Bouscassé Le Jardin Philosophique 2003

This Les Jardins de Bouscassé Le Jardin Philosophique 2003 with the artsy label is a Pacherenc du Vic Bilh, a fairly rare white wine made from the Petit and Gros Manseng varietals. It can be sweet or dry; this one was dry--in fact, very, very dry. It had a lovely fresh citrus bouquet, and lots of flavour (the label suggests peach, which we're willing to go along with), with a lingering, though somewhat bitter, aftertaste. Very interesting, and we'd certainly buy it again. 

Vineland Estates Dry Riesling 2004

We received two bottles of this Vineland Estates Dry Riesling through their wine club, and we liked it so much (being German wine fans and hence Riesling wine fans that we are) that both bottles are already gone. It's fresh and tart, a bit green appley, a bit apricotty (hey, that's what we wrote down!), with a lovely acidic bite. Yum!

(Our apologies for the blurry label photo. By the time we noticed we hadn't gotten a good shot, the bottle had gone to recycling.) 

J. Lohr Cypress Merlot 2002

We had this J. Lohr Cypress Merlot at the new Crushed Grape restaurant here in Regina, whose claim to fame (aside from a very nice ambiance and pretty good food) is that it offers a very wide selection of wines by the glass. (Although, as you can see, we bought a bottle.) It set us back about $36 at the restaurant.

We didn't take a lot of tasting notes, since it was a social occasion, so all we'll say is, "Very purple. Very fruity. Very nice." 

Briar Ridge Merlot 2003

This Briar Ridge Merlot has a more vegetative than fruity character, both on the nose and on the palate. It's quite dry. We found it good, but not outstanding, so if we were shopping for a Merlot, would probably look elsewhere first. 

Schloss Gobelsburg Grüner Veltliner 2003

We tasted a number of Grüner Veltliners at the International Wine and Food Festival at the Banff Springs Hotel in October (about which much, much more at some unspecified future date) because one of the sessions was on Austrian wine, and Grüner Veltliner is the archtypical varietal of Austria. We enjoyed them very much in Banff, but this one from Schloss Gobelsburg was, for some reason, a bit of a disappointment: it seemed thin and uninteresting, especially in comparison to the Martinshof Morio-Muskat Kabinett blogged about two posts ago.

Perhaps we only like higher-end Grüner Veltliners...obviously, a wider sampling is needed! 

Wine drinkers 'follow their own path in life,' a survey says

According to a new survey, wine drinkers are "confident, savvy adventure seekers." Well, of course we are.

Wine drinkers are also more likely than non wine-drinkers to:

Be open to new experiences

Follow their own path in life

Be confident and information-savvy consumers

Desire intangibles, experiences and emotions

Have their life priorities in order

Eschew brands as badges

Wine drinkers are also (this is a personal observation, not one the study puts forward) more likely to consider themselves all of these things than non-wine drinkers, which just might skew the results, y'think?

Martinshof Godramsteiner Münzberg Morio-Muskat Kabinett 2003

This is one of the wines we ordered directly from Germany through the German Wine Society. Our notes: "Lovely nose. Peach/apricot. Fresh, fruity, nice touch of acid, a caramelly aftertaste. As it warms, more of that caramel comes through."

We've enjoyed every one of the Martinshof wines we purchased, and this one was no exception. Best of all, it came in a one-litre bottle! 

Domaine Rimbert Coteaux du Languedoc 2003

An absolutely beautiful gold color is the first thing we noted about Domaine Rimbert white from Languedoc upon pouring--it looks like a dessert wine, but it's actually quite dry.

And that seems to be all our notes from October say about it, except for "A smell of quince?" Which is also not something we would normally write, except we happen to have a collection of essential white wine scents (the collection is called Le Nez du Vin--I don't know if you can still get it) and quince was the closest. 

Cline Ancient Vines Zinfandel 2003

This Cline Ancient Vines Zinfandel isore vegetative than fruity on the nose--"Green pepper," says Margaret Anne. A lingering taste of...vanilla?Our notes (we tasted this on October 21) say "tart pomegranate," which seems a very unlikely thing for us to have written down--perhaps it's on the label.

In any event, this is a big wine (as it ought to be at 15 percent alcohol), nice and spicy just the way we like Zinfandels, and we'll definitely buy it again, given the chance. It cost us about $25. 

Vineland Estates Baco Noir 2002

We subscribe to the monthly wine service of the Niagara Peninsula's Vineland Estates, which means we get two bottles of wine a month from them, plus a recipe that the wine should complement.

This Baco Noir had a nice nose--the tasting notes that came with it suggested leather and tobacco, but while Ed will grant them leather, he didn't get any tobacco. Margaret Anne felt the wine tasted "young," which may be the same thing Ed called "a certain tartness, almost sourness." The aftertaste "lingers for a little while, then goes flat," says our tasting notes. (We tasted this way back in October--we've been a bit remiss in blogging-so we have to go by what we wrote down then.)

Alice (Margaret Anne's mother, not our four-year-old daughter of the same name) said she'd only rate this 5/10. That sounds about right to Ed, but Margaret Anne may have liked it a bit more.

The Vineland Estates wine club charges $35 a month, so this bottle cost us $17.50--of course, that included delivery to Saskatchewan. 

Scientists working to improve wine

Selfless scientists continue laboring to improve our favorite tipple:

"Lorenz 'Larry' Biegler, who teaches chemical engineering at the university, is working on mathematical formulas to automate the fermentation process, adjusting ingredients and conditions to ensure robust flavors and higher yields from grape harvests."

We'll drink to that.

More on screw caps

A scientific study in New Zealand has discovered that they're better for sauvignon blancs than corks.

Oddly enough, for what it's worth, the last New Zealand wine we had was corked.

On the other hand, it was a chardonnay, which we bought without reading the label closely enough--we thought it was a sauvignon blanc. (Cloudy Bay makes chardonnay, too, apparently. Who knew?)

Do you dab it on your wrist, or drink it?

It's a new men's fragrance produced using wine alcohol and aged in French oak.

We've got many, many wines to blog about when we get an hour or two...over Christmas, perhaps?

Except, of course, then we'll have even more wines to blog about...

More good health news about red wine

Red wine isn't just good for the heart, it's good for the joints, too!

Research presented at a recent American College of Rheumatology meeting in San Diego shows that:

"...resveratrol, a powerful antioxidant found in certain types of grape, appears to halt the damage done to cartilage - the gristle-like substance that covers the ends of bones in a joint - and speed up recovery."

Waiter! Another glass of Shiraz!

Wine tasting on the brain

(Note: Ed writes a weekly science column for radio and newspapers--this is this week's column. You can read more of Ed's columns--which usually aren't about wine--at his own website, www.edwardwillett.com.)

The weekend before last we attended the International Wine and Food Festival at the Banff Springs Hotel. (A dirty job, but someone’s got to do it.) At the event, top wine makers from around the world led 250 attendees through tastings of some of their offerings.

Among the guests on hand was Neil Beckett, editor of Fine Wine magazine. Copies of the latest issue were provided, and in it I discovered a fascinating article by Dr. Jamie Goode, a plant biologist and wine writer (and author of the new book Wine Science.)

Provocatively titled “Brainwashed by Winetasters?”, the article provides an overview of recent research into what goes on in our heads when we taste wine—and what that means for those much-loved numerical ratings of wine by famous wine tasters.

Dr. Goode points out that we would be completely overwhelmed by the information provided by our senses if our brain did not edit the incoming data. What we perceive as a complete picture of reality is really just a sketchy representation based on what the brain thinks is important.

Through functional magnetic resonance imaging (fMRI) studies, which reveal details of brain activity, we know that “flavour” is really synthesized in the brain’s orbitofrontal cortex from, not just taste, but also smell, touch and vision.

Eating a lot of something dulls this response, which is why the turkey that seemed so tantalizing when you started Christmas dinner loses its appeal over the course of the meal, but pumpkin pie for dessert can still tempt you.

This has obvious implications for wine tasters. In a trade tasting, tasters might taste 100 wines in one session. Tasting too many wines with similar characteristics may influence their perception of the later wines.

To be fair, trade testers have more analytical tools at their command than amateurs. Dr. Goode reports that a study in Rome in 2002 found that in professional sommeliers, unlike in non-tasters, an area of the brain related to an expectation of reward or pleasure lit up before the wine was tasted, and after the tasting, an area of the brain involved in planning and using thinking strategies lit up, probably because the sommeliers were mentally searching for words to describe the experience.

But just because you’ve taught yourself to analyze and describe wine doesn’t mean your description will match anyone else’s. Frederic Brochet, a cognitive psychologist, has found that each professional taster develops his or her own distinctive vocabulary for describing wine—and that the brain response to a specific wine differs from taster to taster, and even in an individual from tasting to tasting.

He has also discovered that even professional wine tasters can be fooled by their brains’ unconscious assumptions. He asked 54 subjects to describe a red wine and a white wine. A few days later, he again had them taste a red wine and a white wine—but this time the “red” wine was really just the white wine tinted with a neutral-tasting food colorant. In both experiments, the tasters used the same terms for the “red” wine. Brochet concluded vision plays a bigger role in our perception of wine flavour than we realize: we expect the taste of a red wine to fall within certain parameters, so our brain obligingly makes any red wine we taste fall within those parameters.

In a related study, Brochet served the same average-quality wine to subjects twice, with a week’s gap between servings, first packaging it as a table wine, then as a grand cru wine. At the second tasting, the tasters, thinking they were tasting a grand cru wine, used terms like “complex” instead of “simple” and “balanced” instead of “unbalanced.” The wine hadn’t changed: their perception of it had. Their brains had made some helpful assumptions, and there was nothing they could do about it: they were fooled from the moment they saw the bottle.

Dr. Goode concludes that every wine-taster’s response to every wine is unique. That doesn’t mean that tasting notes from experienced tasters are useless. Through experience and learning (as at Banff), wine tasters build up a consensual representation of reality, so that another experienced taster’s notes can provide useful information. But, in the end, your response to a wine is yours and yours alone: your background has as much influence on whether or not you like a wine as does the winemaker, the vintage or the terroir.

In other words, a good wine is a wine you like.

European wine fighting for survival?

Here's a long and interesting article from Der Speigel about the conflict between technology and tradition, and to some extent New World and Old World, in the making of wines.

Another reason red wine is good for you!

More good news for red wine drinkers, especially Pinot Noir lovers:

A study published in the November 11 issue of the Journal of Biological Chemistry shows that resveratrol, a compound found in grapes and red wine, lowers the levels of the amyloid-beta peptides which cause the telltale senile plaques of Alzheimer's disease.

Innovation in German wines

As even a cursory perusal of this site will tell you, we love German wines. Here's an interesting article on some of the innovations in German wine-making currently in progress.

We're particularly taken with the picture illustrating the use of a glass stopper instead of a cork. That's a new one on us!

The pertinent passage:

Embracing new trends doesn't mean having to forego tradition. Hans-Josef Becker uses many of the same techniques as his grandfather. At the same time, he's not afraid to tinker. He was the first German grower to use glass stoppers instead of corks.

"It's really easy to remove the glass stopper," Becker said. "And you can close it again so that you can put the bottle in the refrigerator."

Becker decided to switch to glass stoppers because of the declining quality of natural corks: the more delicate a wine is, like the dry Rieslings in his region, the more sensitive it is to unpleasant aftertastes or changes that can come about because of the cork. The glass stoppers have helped avoid spoiled bottles and won over customers.

Interesting. We wonder if we'll see any of these glass-stoppered wines over here?

The German Wine Society at the German Club

The wines we had at the German Wine Society event at the German Club (from left to right in order of tasting and description below)

Last night we attended the German Wine Society of Regina's dinner and tasting at, appropriately enough for October, the German Club. The traditional Oktoberfest beverage was not in evidence, but lots of good wine certainly was, and an absolutely delicious dinner that kept us surprised and delighted all evening long.

Here are our notes on the wine, pictured, alas, only in the accompanying low-res photograph from our Audiovox Harrier (from left to right, in the order we tasted them):

Reception

Gustav Adolf Schmitt Kabinett, Rheinhessen, 2001
Margaret Anne wasn't big on this, finding it a little thin for a Kabinett. Ed tasted lots of sweet apple to begin with, but for some reason the finish was rather sour and bitter. Alice (Margaret Anne's mom, not our four-year-old daughter, who, although present at the dinner, likes her grape juice unfermented) also found it nice and fruity, but also didn't like the aftertaste.

St. Ursula Niersteiner Gutes Domtal Kabinett, Rheinhessen, 2000
We all preferred this to the Schmitt; it just seemed to have more characters. Someone at the table said it was sweeter than the first one, although Ed didn't think so. His comment was that it definitely had that "gasoline" or "diesel" bouquet that is typical of some Reislings--but he meant that in a good way.

Appetizer: Phylo-wrapped Smoked Herring, Thyme and Lemon with Citrus Beurre Blanc

Martinshof Huxelrebe Kabinett, Pfalz, 2003
We last had this at the German Wine Society tasting at the Willow on Wascana. We adored it then, and ordered four one-litre bottles through the GWS when it put in its group order to Germany. We haven't opened one of those yet, but we will soon, because this was, without a doubt, or favorite wine of the evening (with the possible exception of the dessert choice). It had a rich, rich mouth feel and a wonderful caramel flavor. It was a perfect pairing with the appetizer. "Beautiful" was the most common comment around the table. Someone else at the event claimed the taste was rhubarb, but to us, it's unmistakeably caramel. (Ed really doesn't like rhubarb, so he would never insult a wine he enjoyed by referencing what he calls "mutated celery.")

Soup: German Mussel Chowder

Mosel Gold QBA, Mosel Saar Ruwer, 2002
The weakest wine we'd yet had. "A bit musty," said Margaret Anne. To be fair, it didn't go too badly with the soup, although it certainly wasn't as inspired a match as the Huxelrebe with the herring (and, in fact, according to Margaret Anne, who'd hung on to some of hers, the Huxelrebe went better with the soup than the Mosel Gold did).

Entrée: Pork Tenderloin in a Rye Crust with Honey German Mustard Sauce, Served on a Bed of Herbed Spaetzle with German Rosette Beets

Martinshof Cuvee Ruben Trocken, Pfalz, 2003 Frickenhauser Kapellenberg Kabinett Bacchus, Franken, 1999
This entrée was absolutely delicious. The Martinshof Cuvee Ruben Trocken went very well with the rye-encrusted pork medallions, but it wasn't something we would go out of our way to buy (which is true of most German reds that make it to Canada, alas, although we had some very good ones at the Banff International Wine and Food Festival devoted to Germany a few years ago). It had a deep purple color and started off pleasant in the mouth (Margaret Anne felt it had as kind of typical German sweetness to it), but was then overwhelmed by the tannins, so that in the end it seemed unpleasantly sharp. However, that sharpness is probably what helped it cut through the strong cabbage/vinegary (we each had our own take on it) flavors of the entree.

The Frickenhauser Kapellenberg Kabinett Bacchus, which comes in the traditional Franken flagon-shaped bottle, smelled and tasted like pine resin. It was thin and uninteresting to both of us, and the food didn't make it any better. (To be fair, some people at the event thought it went better with the entree than the red did. We strongly disagreed.)

Dessert: German Brandied Apple Pancakes with Caramel and Chocolate Sauce

Heinheimer Kafer Ortega Sybilstein Trockenbeerenauslese (TBA), Rheinhessen, 1998
As beautiful as one would expect. Deep gold colour. Rich, buttery mouth feel. Very sweet, of course, with strong flavours of honey and raisin, but still a touch of acidity to keep it from being cloying. Margaret Anne summed it up simply: "It's a great dessert wine." Ed, who strongly believes dessert wines should be enjoyed on their own rather than trying to match them to desserts, drank his before dessert even arrived. Margaret Anne still had some of hers, and pronounced the combination of the wine and the brandied apple pancakes one of the better dessert/wine pairings she's run across.

A delicious end to a delicious evening!

We've adjusted to plastic corks, we've adjusted to screw caps...

...we can adjust to the box.

Martinshof Gewürztraminer Spätlese 2003

Martinshof Gewürztraminer Spätlese 2003

A wine we ordered direct from Germany through the German Wine Society, this Martinshof Gewürztraminer was everything we like in German wine. Lichee, sweet apple, with a nice, non-acidic mouth feel. Full-flavoured, and a long, long finish. Yum! We give this a solid 8/10 and would definitely buy it again. 

Au Bon Climat Pinot Noir 2003

Au Bon Climat Pinot Noir 2003

This Au Bon Climat Pinot Noir from California's Santa Maria Valley, purchased on the recommendation of the staff at a Calgary wine store while we were there this summer (it's not one we've seen locally), has a deep garnet colour, a lovely and big bouquet and a big but nicely balanced flavour to match. Cherries came to mind predominantly, but it was hard to pick out a lot of individual notes from the harmonious whole of the taste. Our rating: 7.5/10. We'd definitely buy it again, given the opportunity.

Vineland Estates Chardonnay 2004

Vineland Estates Chardonnay 2004

We've joined the Vineland Estates wine society, through which we receive two bottles of wine each month, and a complementary recipe, for $35. Vineland Estates is one of our favorite Niagara Peninsula wineries, and we're really enjoying what they've been sending us (especially since we can't get it in our local liquor stores).

Case in point: this Chardonnay. Unoaked, it immediately hit us with the smell and taste of melon and citrus, while lacking that strong vanilla flavor we sometimes associate with Chardonnay. In fact, it reminded us more of a Sauvignon Blanc than a Chardonnay--which is a good thing, since we both prefer Sauvignon Blancs to Chardonnays, as a rule. It went well with spaghetti, even matching the saltiness of the ham in the sauce and the parmesan on top. Very good. Our rating: 7.5/10. 

Veuve Cliquot Ponsardin Champagne

Veuve Cliquot Ponsardin Champagne

Toasty, good, what more do you want? We drank it to celebrate our eighth anniversary, and frankly, we weren't taking notes. Plus it was a gift, so we can't even tell you what it cost. But we'd be more than happy to drink it again. 

Terra Nova Carménère 2003

Terra Nova Carménère 2003

This Terra Nove Carménère from the Curico Valley in Chile is a basic table wine: fruity, with a nice peppery taste, a deep purple colour, and just enough tannin to give it balance. It cost us about $14 in the Saskatchewan Liquor and Gaming Authority store. Our rating: 6/10. 

Aging wine in seconds?

We recently ran across, for the first time, references to devices that purport to "age" wine in the bottle quickly using a powerful magnet. (This is the specific one we encountered; here's a skeptical take on others of this ilk.)

Now comes word of a device that may be able to quickly age entire barrels of wine before bottling, and that seems, at first glance, anyway, to have a more scientific rationale:

Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it can transform the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.

Among those keeping tabs on the research: the Robert Mondavi winery.

Is the wine cellar about to become obsolete? Stay tuned...

If you really want Canadian wine...

...stick to VQA, says wine writer Alex Eberspaecher. If it's not VQA, it may have as little as one percent of actual Canadian-made wine made from Canadian-grown grapes.

2005 a good vintage in Ontario

The good news: 2005 will be an outstanding year for VQA Ontario wines.

The bad news: there won't be as many of them.

Fetzer Valley Oaks Fumé Blanc 2004

Fetzer Valley Oaks Fumé Blanc 2004

We had this at the Creek in Cathedral Bistro, one of our favorite restaurants, where we celebrated our eighth wedding anniversary. (It was rather dim, which is why the label looks a little...odd.) This Fetzer Valley Oaks Fumé Blanc had a floral nose, but with a bit of grassiness. Very fruit-forward; a big flavor, with lots of alcohol. The label talks about lemon, green apple and mint and, to Ed at least, seemed an accurate description. We'd definitely buy again, but we didn't give it a rating because, well, it was our anniversary, and whatever we drank would have seemed like ambrosia.

No, really!

Gray Monk Pinot Auxerrois 2004

Gray Monk Pinot Auxerrois 2004

This Gray Monk Pinot Auxerrois from the Okanagan is "Delicious!", in our considered opinion. A bit of a gasoline (i.e., Riesling) scent, but thought it sounds odd to say so, that was OK. Very pale, almost grayish in colour. Tart peach flavours, a lingering finish. We would definitely buy this again, and we give it 8/10.

McWilliams Hanwood Estate Shiraz 2002

McWilliams Hanwood Estate Shiraz 2002

We don't have much to say about this McWilliams Hanwood Estate Shiraz: it's simply a good solid Shiraz, not as flavorful as the E&E Pepper Shiraz we really, really like, but flavorful enough, and with a very nice bouquet. Our rating out of 10: 6.5.

McWilliam's Chardonnay Colombard 2004

McWilliam's Chardonnay Colombard 2004

This McWilliam's Chardonnay Colombard is nice and citrusy without too much oak, and with just the right amount of butteriness to the mouth feel--enough to let you know you're drinking a chardonnay without completely removing the crispness. Not particularly complex, but very pleasant to drink. Our rating out of 10: 6.5.

Deakin Estate Victoria Shiraz 2002

Deakin Estate Victoria Shiraz 2002

This Deakin Estate offering is a good, basic Shiraz, with lots of plum and black pepper flavour, and a pretty good match for spicy food. It's reasonably priced in Saskatchewan at about $12. Our rating: 6/10.

Cuvée Alice... Corbières 2003

Cuvée Alice... Corbières 2003

Well, we had to buy this one, didn't we, since both our four-year-old and Margaret Anne's mom are named Alice? We spotted it in Calgary and snapped up six bottles.

Ruby red in colour, well-balanced, fruity, but with a nice layer of tannin to keep it dry. A hint of strawberry in the flavour, perhaps. On the nose, wood, maybe cedar...certainly a more herby than floral bouquet. Margaret Anne really likes this one, rating it 9/10; Ed isn't quite as enthusiastic, but gives it a 7/10. Anyway, we'll definitely buy more of it (in fact, Ed will be in Calgary in the next few days and plans to pick up a couple more bottles), for the label, if nothing else!

Presto preservo!

Yes, we know, our title sounds like a Harry Potter spell. Nevertheless, this Preservo Wine Preservation Steward is a pretty cool looking gadget. It doesn't just pump the air out of your wine bottle, it actually blankets the wine with an inert gas to prevent futher oxidation. All for just $100! (Via Gizmodo.)

Torreon de Paredes Cabernet Sauvignon 2000

Torreon de Paredes Cabernet Sauvignon 2000

Margaret Anne particularly liked this Torreon de Paredes Cabernet Sauvignon from Rengo, Chile. It was a good "heavy," or sturdy wine, that stood up to strongly flavored food. Definitely not fruity. Margaret Anne rated it 8/10.

Hardy's Riesling Gewurztraminer 2004

Hardy's Riesling Gewurztraminer 2004

This Hardy's Riesling Gewurztraminer was more Riesling than Gewurztraminer to our taste, complete with a bit of that "diesel" smell that's the distinctive Riesling odor. (We know, we know, German winemakers hate it when you call that smell "diesel," but we don't mean it negatively.) Overall, pleasant, citrusy and crisp; not a particularly complex wine, but a good one for sipping and very food-friendly. Our rating: 7/10.

Davis Bynum Russian River Valley Pinot Noir 2000

Davis Bynum Russian River Valley Pinot Noir 2000

Beautiful nose, with a hint of strawberries. Fruity, but well-balanced. Margaret Anne thought it had a touch of effervescence. Ed liked this Davis Bynum Pinot Noir more than Margaret Anne, though; Margaret Anne said she wanted to like it more than she did. Both of us rated the bouquet 9/10; Ed's overall rating 8/10, Margaret Anne's 6/10.

This cost us $30 or $35 U.S.; we bought it in Sonoma during our trip there in 2002.

Lamberti Santepietre Bardolino Chiaretto Classico 2003

Lamberti Santepietre Bardolino Chiaretto Classico 2003

Just a nice, dry summer rosé. A nice appetite-whetter, it went particularly well with a proscuitto-based appetizer. Tried again after a glass of Pinot Noir, it tasted sweet, though it didn't on its own up front. Our rating: 7/10.

Water Wheel Bendigo Shiraz 2003

Water Wheel Bendigo Shiraz 2003

Black pepper, spices, definitely not fruit-forward. Lots of tannin, but a nice mouth feel. This cost us $20 (OK, $19.95); we'd give it a solid 7/10.

Gustav Dickenscheid Rheinhessen Ockenheimer Schönhölle Riesling Spätlese 1993

Gustav Dickenscheid Rheinhessen Ockenheimer Schönhölle Riesling Spätlese 1993

We confess we never know when to stop when it comes to transcribing the names of German wines off of the traditional German labels...

In any event, this was quite spectacular, after 12 years in the bottle. It had a gorgeous golden colour, and was a splending example of a high-quality Riesling, with apricot and what some people characterize as petroleum (but in a good way!) flavours. We rate it 9/10. And we may just have another bottle of it tucked away yet...

E&E Barossa Valley Sparkling Shiraz 1999

E&E Barossa Valley Sparkling Shiraz 1999

This is a $65 bottle of wine, when you can find it, which you can't, in Regina. Fortunately, Richmond Hill Wines in Calgary brings it in, and this summer we were in Calgary earlier than usual--which meant they hadn't yet sold out of the limited supply. We stocked up, so we now have a couple of bottles in waiting.

This 1999 bottle of the E&E Barossa Valley Sparkling Shiraz was one we already had on hand from a previous purchase, and we opened it for Ed's birthday. It had a deep, rich flavour. We find that some sparkling wines seem artificially sweet. Not this one: it's simply a full-bodied shiraz that happens to sparkle. Its fruity, but nobody could ever call it jammy. And it's very, very smooth.

It is, in fact, one of our absolute favorites, which is why our rating is 9/10.

Pelee Island Winery Eco Trail 2004

Pelee Island Winery Eco Trail 2004

Clean, crisp and citrusy on both nose and palate, with the first sip strongly reminding us of pineapple and orange juice. We'd never had this Pelee Island Winery Vidal/Pinot Blanc blend before someone brought it to a dinner party as a gift; since then we've bought it ourselves a couple of times. Our rating: 7/10.

(Pelee Island Winery, by the way, is Canada's southernmost winery.)

Côtes du Rhône Villages Séguret 2001

Côtes du Rhône Villages Séguret 2001

Beautifully balanced, with a light bouquet and a distinct touch of green pepper. The flavour lingers, and that's a good thing. Our rating: 8/10. (We purchased this in Calgary for $27, by the way.)