Articles Tagged ‘wine’

WINE PICKS: 10 fine cellaring wines (perfect gifts for Thanksgiving hosts!)

Illustration by Remie Geoffroi

Illustration by Remie Geoffroi

Ottawa Magazine wine writer David Lawrason says this international selection of more expensive $25-to-$50 wines is fine to give as gifts, either to wine lovers intent on building up their cellars or to good friends who enjoy a fine bottle.

Whites

Cloudy Bay 2012 Sauvignon Blanc
$29.95 / Marlborough, New Zealand / 93 points
This is a very intense, complex, nervy young sauvignon blanc. But for all its exuberance, it retains a nice sense of control and rigidity. The nose sparks immediately with passion fruit, pepper, nettle, celery, wasabi, and grapefruit rind. It’s mid-weight and crisp, yet juicy, with a firm, dry, almost mineral finish. Outstanding length. Vintages Essentials 304469.

Sonoma-Cutrer 2010 Chardonnay
$26.95 / Russian River Valley, California / 89 points
The cool Russian River is a hot zone for winemakers who draw chardonnay inspiration from Burgundy, France. This one has complex, if subdued, peat smoke, toasted almond, pear, butter, and lemony flavours in a crisp yet generous texture. Very stylish, fairly slim, and long, with a mineral edge common to this region. Vintages Essentials 608653.

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WINE TOUR: 12 must-visit wineries for your summer road trip to Prince Edward County

The 2012-2013 edition of Ottawa Magazine’s Eating & Drinking Guide is a food lover’s bible for everything local, with 80+ pages of restaurant, wine, food shop, and kitchen store recommendations. Look for it on newsstands or order it here.

Sneak Peek: Ottawa Magazine wine writer David Lawrason provides the Eating & Drinking Guide with the 12 Prince Edward County wineries on his summer tour list. Order the Guide to read Lawrason’s top 60 wine recommendations for this season.

 

 

Norman Hardie is known for its great chardonnays and pinots.

In 2013, some of the pioneering wineries of Prince Edward County will be harvesting their 10th vintage. Growth in the past decade, in terms of both the number of wineries and the range and proficiency of their wines, is nothing short of astounding.

Located just three hours south of Ottawa, the area has become the national capital’s backyard wine region — lucky us! Plan to visit or revisit this season, with fair warning that a one-day jaunt just won’t cut it. Here is an opinionated look at the must-visit wineries and what makes them interesting:

Casa-Dea Estates Winery (Greer Road, Hillier)
Thanks to Niagara-trained winemaker Paul Battilana, this little red-roofed winery is now making very good well-priced, crisp, and solid County classics such as pinot noir, chardonnay, franc, and riesling, as well as a delightful pink gamay-based sparkler called Dea’s Rose. La Pergola Restaurant on-site offers an Italian lunch menu.

Closson Chase Vineyards (Closson Road, Hillier)
Very serious and seriously complex, rich, creamy, and expensive chardonnays from County and Niagara vineyards are the signature of iconoclastic winemaker Deborah Paskus. Pinot noir is also a County leader, with the Churchside 2010 a personal favourite. Small, classy tasting room and art gallery.

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TASTING NOTES: David Lawrason raises a toast to Merlot, that great forgotten grape

Merlot has become the great forgotten red grape since being mercilessly panned in Sideways. David Lawrason believes there may be a resurrection in the offing

Illustration by Kyle Brownrigg

Once a wine hits mainstream success, it tends to fall out of favour with wine critics, sommeliers, and even some winemakers themselves. This has been the fate of merlot, one of the world’s most widely planted red grapes.

When mellow merlot became so widely popular in the 1990s, the wine opiners began to look down their collective noses at it (it happened to chardonnay too).

This gave rise to a famous line in the 2004 Academy Award-nominated movie Sideways in which the lead actor threatens to leave a restaurant if his companion orders “a fucking merlot.”

Since that low blow, merlot has wallowed, bruised and dejected, in the shadow of pinot noir (the star of the same film) and, to some degree, syrah. Merlot is still out there on the shelves (so someone is buying it), but wine pundits continue to ignore it.

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BEAT THE CHILL: 10 cold-weather wines guaranteed to warm you from within

With the depths of winter upon us, David Lawrason profiles 10 cold-weather wines guaranteed to warm you from within

Maybe you’re planning to take advantage of the cold to spend some quiet cuddle or reading time beside the fire — or perhaps Mother Nature is about to unleash a blast that forces you to do just that. Either way, the key is to be prepared. And this season, being prepared means considering tippling some fabulous winter wines instead of the heady single malts or cognacs usually associated with the season. Winter wines are lightly fortified (up to 20 percent alcohol), sweet, and most definitely rich, complex, and concentrated.

There is a wide world of such exotica — ports, sherries, tokays, vins santos, and vins doux naturels — that rarely get attention nowadays because they don’t fit the fast-paced, calorie-counting lifestyle that yanks us away from the table too soon and sends us to bed too early.

But the fact that these wines are currently less popular is also keeping their prices ridiculously low, given their quality.

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FESTIVAL PRIMER: Wine expert David Lawrason’s top picks for the Ottawa Wine & Food Festival

Drink up: David Lawrason and his fellow 13 judges tasted more than 300 wines as part of the Ottawa Wine Challenge. Illustration by Kyle Brownrigg.

After tasting their way through 337 wines as part of the Ottawa Wine Challenge, the experts have their say on which wines you should seek out at this year’s Ottawa Wine & Food Festival

By David Lawrason

This story appears in the Winter edition of Ottawa Magazine. Buy the magazine on newsstands or order your online edition.

The task was a pleasant one for an autumn Saturday — find the best wines out of 337 bottles submitted to the Ottawa Wine Challenge. The purpose? To guide visitors attending this year’s Ottawa Wine & Food Festival (Nov. 7 to 11 at the Ottawa Convention Centre).

Yes, one of the big joys of browsing the show is making your own discoveries, but with hundreds of wines, beers, and spirits on offer, it certainly helps to have some direction. And so 14 judges — sommeliers, wine writers, and LCBO product consultants from the capital region, along with a handful of interlopers from Toronto — assembled a few months before the festival for a blind-tasting competition.

Pourers dealt out over 50 flights of numbered glasses among four panels. Here, collected in one list, are the best white and red of show, plus six other gold medallists and two silver medallists that I personally think are of particular interest. The ratings out of 100 are mine, as are the tasting notes. The unveiling of the gold medallists at day’s end revealed some great surprises — all of them, of course, pleasant.

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WINE WIZARD: A Q&A with Steve Robinson, Atelier’s sommelier and dining room manager

This story appears in the October edition of Ottawa Magazine. Buy the magazine on newsstands or order your online edition.

He’s a sommelier on the rise. At just 26, Steve Robinson placed second in April’s highly competitive Best Sommelier in Ontario Competition. The impressive showing came just weeks after he was included in the Ontario Hostelry Institute’s prestigious Top 30 Under 30 list. Robinson studied chemistry at the University of Ottawa before completing the sommelier fast-track program at Algonquin College and being certified by the Court of Master Sommeliers in 2011. He pairs his passion for science and wine perfectly as the sommelier and dining room manager at Atelier Restaurant, renowned for its molecular cooking and innovative wine pairings. By Natalie MacLean

Bottle opener: Steve Robinson, who pairs his passion for science and wine as the sommelier and dining room manager at Atelier Restaurant, talks about wine and life with fellow oenophile Natalie MacLean. Photo by Miv Fournier.

What was it like vying to be Ontario’s top sommelier?
Nerves are the big X factor in these competitions. This year my biggest fear was not qualifying for the finals, since I had made it there in my first competition [in 2010] and wanted to prove to myself that that wasn’t a fluke. The service exams are straight-up ridiculous — like being on the television show American Gladiators: The Wine Edition. I tried to view it as a pleasurable experience for both me and the judges, more like a normal dinner service as opposed to jumping through the hoops of the competition. I used to be a competitive figure skater, so I have experience in these stressful situations. I go into my own world prior to the service portion: pop in my earphones, rap to myself, and focus. If there’s a question you can’t answer or if you make a mistake, just keep going as if nothing had happened.

What did you enjoy most?
I’ve always done well with the wine and food matching portion of the competition, which is a result of my experience at Atelier. I have the opportunity to taste about 75 new dishes each year: that’s a lot of wine pairing. If a judge is asking for a food match to a specific wine, I’ll try to come up with some molecular influences on the dish I recommend — it always confuses the judges. Also, it was amazing to see two contestants from Ottawa place in the top three this year. Lucie Trepanier, who also used to work at Atelier, came in third. There were 16 sommeliers in the competition, and all but Lucie and I were from Toronto. I’d love to see more representation from Ottawa in the future. It’s an enriching experience, both personally and professionally.

TASTING NOTES: How about gamay for Thanksgiving this year? David Lawrason gives gamay its due with 10 suggestions

Floral, fruity, and silky, it’s about time gamay received some love By David Lawrason

This story appears in the September edition of Ottawa Magazine. Buy the magazine on newsstands or order your online edition.

Illustration by Anthony Tremmaglia.

Poor gamay! The thin-skinned grape that makes those juicy, fruity reds of Beaujolais, France, has long struggled for respect. Yet when it works, it is one of the most satisfying, easy-drinking, versatile, and inexpensive reds on the market. And I see glimmers that it is bouncing back.

It’s not as if gamay’s problems are a new phenomenon. The disrespect began way back in 1395 when it was kicked out of its namesake village of Gamay in Burgundy’s Côte-d’Or district by a local duke named Philip the Bold who considered gamay an inferior ruffian compared with princely pinot noir.

Gamay took root in warmer Beaujolais’s granitic soils to the south, and there it languished for centuries, known as the cheap, easy-drinking “country wine” that fuelled the taverns of Lyon. In modern times — the 1980s, to be exact — someone got the bright idea to create Beaujolais Nouveau, an overly perky, gassy, barely fermented grape juice released every third Thursday of November, just weeks after the harvest. Nouveau, which is now in decline, was so successful that it obscured the fact that the Beaujolais region was capable of so much more.

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TASTING NOTES: Argentinian wines are gaining elegance — and momentum — try these good-value picks from the LCBO

In the wake of the huge success of Fuzion, the versatile wine country strives to move beyond the bold malbecs that made it famous  By David Lawrason

A few years ago, Argentina’s bold malbecs swaggered into town, offering bags of flavour at unbelievably low prices. And they caught on like wildfire, with the now ubiquitous Fuzion — a malbec-shiraz blend priced at just $7.75 — becoming the largest-selling brand in LCBO history. With the LCBO shelves now bursting with dense (though often coarse and simple) malbecs priced under $12, it seemed that a visit to Argentina was in order to find out what’s on the horizon from the world’s fifth largest wine-producing nation.

With about 30 percent of Argentina’s vast, arid Andean vineyard planted with malbec, it’s obvious that this variety is not going away anytime soon. But there is a reservoir of upgraded malbecs — plush, creamy, and more complex wines that still offer great value in the $15-to-$30 range. These wines come from more narrowly defined regions, with differences in style based on vineyard altitude. Though Argentina is dragging its feet on the creation and marketing of appellations, within Mendoza (the country’s largest region, with over 75 percent of the production) the malbecs of higher Uco Valley areas such as La Consulta, Tupungato, and Altamira display a more floral character, better acidity, and greater elegance. Conversely, malbecs from medium-altitude Luján de Cuyo and the lower altitudes of Maipú tend to be dense, soft, very ripe, and a touch earthier.

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LAUNCHING! Ottawa Magazine’s Eating & Drinking guide hits newsstands April 19

It’s an ever-changing dining landscape out there. Why, just a year ago, if you’d said you were planning to head to Hintonburg for an evening of fine food and drink, your friends would have wondered what you were talking about. And just three or four years ago, if you’d floated the idea of joining the gang for small plates, few would have understood the concept.

Trends change fast. Chefs move around, restaurants revamp their menus and dining rooms, and the city’s ever more cosmopolitan diners are always on the hunt for restaurants — and food shops — that reflect their evolving tastes and knowledge. Older notions of fine dining have given way in 2012 to a more casual approach to eating. Though we still respect the great cooking techniques, we’re also looking for food that offers comfort and whose provenance can be traced to local producers.

The premier issue of Ottawa Magazine’s Eating & Drinking Guide regales you with a list of 300+ enthusiastic recommendations — food shops that stand above the crowd, new restaurants we hope will prosper and older ones we’d recommend to our best friends, and great wines from near and far. Think of this book as your culinary go-to guide for the city — a compendium to inspire your eating, drinking, and food sourcing choices for 2012. Bon appétit!

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TASTING NOTES: Wine writer David Lawrason discovers some lesser-known reds on a trip to Spain

What reigns in Spain: Heart-warming Spanish values for the dead of winter

By David Lawrason

One of the great revelations on a recent trip to lesser-known wine regions of Spain was the value of the wines I encountered. At every price point, I found shockingly good wines selling for much less than wines of equivalent quality from France or California. Being known as a “value wine region” can be a double-edged sword, attracting the budget-conscious consumer but often, at the same time, pigeonholing a region as cheap or somehow incapable of producing top-quality wines. Spain continues to walk that thin edge, with many of its wines currently at the LCBO selling for $10 or less. That said, in my view, Spain has recently become much more focused on making fine wine.

Illustration by Alan King.

Most of Spain’s quality red wine comes from the north, with Rioja being the best-known and largest region. As Bordeaux is to France, Rioja is to Spain — both having huge market presence and a deeply rooted tradition of aging wines a long time in barrel and bottle. But modern tastes have moved to fruitier, earlier-drinking wines, and while Rioja has embraced this trend to some extent, lesser-known regions such as Navarra, Ribera del Duero, Toro, Bierzo, Penedès, Priorat, Montsant, and Cariñena have moved faster.

Of those, Ribera del Duero (on the banks of the Duero River, which flows west into Portugal, where it becomes the Douro) is the best established, with some big-name houses, such as Vega Sicilia, Alion, Pesquera, and Aalto, commanding luxury prices. But elsewhere, countless small, new wineries are blooming on the arid steppes, many of them boasting young but well-travelled winemakers at the helm. In each of three small appellations I visited last fall — Rueda, Toro, and Bierzo — the number of wineries has grown from about a dozen to over 50 in the past decade. These new wineries are focused on the export market and are making very good wines styled for international tastes.

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