WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR JUNE 22, 2013

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR JUNE 22, 2013
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
By DEAN TUDOR, Gothic Epicures Writing deantudor@deantudor.com.
Creator of Canada's award-winning wine satire site at
http://fauxvoixvincuisine.blogspot.com. My Internet compendium
"Wines, Beers and Spirits of the Net" is a guide to thousands of news
items and RSS feeds, plus references to wines, beers and spirits, at
www.deantudor.com since 1994. My tastings are based on MVC (Modal
Varietal Character); ratings are QPR (Quality-to-Price Ratio). Prices
are LCBO retail. Only my top rated wines are here. NOTE: The LCBO does
NOT put out all of the wines of the release for wine writers or product
consultants. Corked wines are not normally available for a re-tasting.

 

======>>>> ** BEST WINE VALUE OF THE RELEASE *UNDER* $20

 

Graham Beck Brut Sparkling Wine NV: a 54/46 blend of PN and Chardonnay,
great yeastiness due to bottle re-fermentation, long lingering finish.
Drink all summer long. +593483, $18.95, QPR: 90+

 

======>>>> ** BEST WINE VALUE OF THE RELEASE *OVER* $20

 

Le Clos Jordanne Village Reserve Chardonnay 2010 VQA Niagara, +33936,
$30 retail.

 

TOP VALUE WHITE WINES under $20 or so.
^^^^^^^^^^^^^^^^^^^^
1. 13th Street White Palette 2011 VQA Niagara Peninsula: lovely blend of
five aromatic grapes (including sauvignon blanc for some spine),
grapefruit, herbs, some lychee. Enough acid for first course, but it is
mainly as an aperitif. 12.5% ABV. Twist top. +207340, $14.95, QPR: 89.
2. Henry of Pelham Estate Riesling 2010 VQA Short Hills Bench: juicy,
but with mostly a dry finish, peaches and flowers, value. Twist top,
11% ABV. +557165, $15.95, QPR: 89.
3. Lone Birch Pinot Gris 2012 Yakima Valley: zesty, full flavours on
the mid-palate, some overripe tones from melon family, pear drops.
Twist top, 13.5% ABV. +324905, $15.96, QPR: 89.
4. Familia Bianchi Chardonnay 2012 San Rafael Mendoza: new US oak, sur
lie treatment, malolactic, coconut and cloves. 14% ABV. +1461, $14.95,
QPR: 89.
5. Montes Kaiken Terroir Series Torrontes 2012 Salta: wonderful
aftertaste and crispness, lip-smacking flavours, muscat-like peach and
orange tones, 13.5% ABV, twist top. +330407, $15.95, QPR: 89.
6. Vinum Africa Chenin Blanc 2011 WO Stellenbosch: more on the savvy
zesty side, but with more fruit than savvy. Very credible. +739995,
$15.95, QPR: 89.
7. Mallory & Benjamin Talmard Macon-Uchizy 2011: another mouth-filling
value snapped up the by the LCBO. Softly fruited, tastes unoaked, 13%
ABV, cork finish. +733956, $14.95, QPR: 89.
8. Domaine de la Gravelle Vieilles Vignes Muscadet Sur Lie Sevre et
Maine 2011: textbook style Muscadet, great price for older vines. Gold
Medalist. +322610, $12.95, QPR: 89.
9. Barnier Fontaine du Clos Muscat Petits Grains 2011 IGP Vaucluse:
stylish, no oak, aperitif or cheese wine, even first course with a
crisp finish. Great muscat tones. +329078, $16.95, QPR: 90.
10. Villa Tonino Grillo 2010 IGT Sicilia: very aromatic, off-dry, a
crowd-pleaser, peaches and tropicality, 13% ABV. Slight refreshing
cleansing bitter on mid-palate. +289579, $14.95, QPR: 89.

 

TOP VALUE RED WINES under $20 or so.
^^^^^^^^^^^^^^^^^^^
1. Vineland Pinot Meunier 2011 VQA Niagara Escarpment: delicious
earthiness, great tang of red fruit, 12% ABV. Cork finish. The back
label needs to give more hype to the grape variety. +225508, $17.95,
QPR: 89.
2. Juan Benegas Malbec 2010 Cuyo Mendoza: textbook style Malbec, 14.5%
ABV, dark fruit and mocha tones, +222273, $14.95, QPR: 89.
3. Concha y Toro Marques de Casa Concha Syrah 2009 Maipo: nicely aged
black fruit and plums, 14.5%, cork finished, some anise and smoke
lingers. Intense. +19042, $19.95, QPR: 89.
4. Peyres & Fils Chateau Correnson Reserve Speciale Cotes du Rhone
2011: delicious integration of three grapes, plummy flavours,
blackberries, long, long finish. Gold Medalist. 14.5% ABV. +334482,
$16.95, QPR: 89.
5. Maria Manuela Quinta do Roncao Reserva 2011 Douro: thick and
unctuous, 14% ABV, cork finish, meaty wine. +147942, $14.95, QPR: 89.
6. Vina Eguia Reserva 2007 Rioja: coconut nose, well-wooded, well-
rounded and well-evolved. 13.5% ABV. 30 year old vines, 2 years in US
barrels. Grab it…all you can…will not last long…but save some for me!!
+325845, $17.95, QPR: 90.

 

VALUE: "RESTAURANT READY" or "BRING YOUR OWN WINE BOTTLE" over $20
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Restaurants should consider offering these FINE VALUE wines at a $10
markup over retail; the wines are READY to enjoy right NOW. Consumers
should buy these wines to bring to restaurants with corkage programs.
1. Marques de Murrieta Finca Ygay Reserva 2006 Rioja, +209148, $24.95
retail.
2. Stoneleigh Latitude Sauvignon Blanc 2012 Marlborough, +324228,
$21.95.
3. Domaines Schlumberger Kessler Pinot Gris 2008 Alsace Grand Cru,
+249623, $25.95.
4. Stoneleigh Latitude Pinot Noir 2011 Marlborough, +32564, $24.95.
5. Louis Jadot Beaune Theurons 1er Cru 2010, +42838, $45.95.
6. Chateau Mont-Redon Chateauneuf-du-Pape 2009, +959627, $36.95.
7. Banfi Brunello di Montalcino 2007, +378257, $59.95.

Chimo!  www.deantudor.com

 

Some Recent Cookbooks Reviews

3. MASTER CLASS WITH TOBA GARRETT; cake artistry and advanced
decorating techniques (Wiley & Sons, 2013, 228 pages, ISBN 978-0-470-
58122-3, $65 US hard covers) is by one of the US leaders in cake
decorating and design. She has won many international gold medals for
her work, and she teaches at New York's Institute of Culinary
Education. She has written many books, her latest being "Professional
Cake Decorating, 2d ed" last year. Her current book has the techniques,
and recipes to create showstoppers. There are full-colour photos for
techniques and finished plates. After a primer (stringwork, scrollwork,
lattices, piping), the chapters cover anniversary cakes, birthday
cakes, groom's cakes, wedding cakes, seasonal cakes, and "small bites"
of decorated cookies and cupcakes. There's a selection of basic recipes
covering meringues, ganache, icings, buttercream, pastillage, jams and
curds. At the end there are 16 pages of templates for patterns, all
sized at 100%. Preparations have their ingredients listed in both
metric and avoirdupois measurements, but there is no table of
equivalents. The photos are gorgeous.
Audience and level of use: pastry makers, chefs, hospitality students.
Some interesting or unusual recipes/facts: headdress cake; Australian
stringwork cake; Venetian mask cake; antique clock.
Quality/Price Rating: 89.

 

4. BETTY GOES VEGAN; 500 classic recipes for the modern family (Grand
Central Life & Style, 2013, 480 pages, ISBN 978-1-4555-0933-1, $26.99
US hard covers) is by Annie and Dan Shannon, both animal rights
activists. With log rolling from other vegan cookbook authors, the
Shannons had set out to "veganize" The Betty Crocker Cookbook. So it is
a basic vegan cookbook eschewing flesh and animal products such as
eggs, milk and honey. There's a primer on the vegan kitchen, followed
by chapters dealing with breakfast, brunch, lunch, dinner, baked
desserts, apps and snacks, and holiday faves for Thanksgiving,
Christmas, Hanukkah, Easter and Passover. Dinner entrees cover the
range of casseroles, pizzas, melts, pasta, beans, and international
flavours. Preparations have their ingredients listed in only
avoirdupois measurements, but there is no table of metric equivalents.
Audience and level of use: vegans, vegetarians, those seeking a more
healthy style of eating.
Some interesting or unusual recipes/facts: hot and sour shiitake
mushroom miso soup; Mandarin vegan chicken salad; green chili lasagna;
baked spinach gnudi; strawberry and rhubarb pie.
The downside to this book: you'll need to eat a lot of tofu and soy-
textured products.
The upside to this book: good database, and great idea.
Quality/Price Rating: 88.

 

5. GET STARTED BAKING (DK Books, 2013, 192 pages, ISBN 978-1-4654-0195-
3, $15 US hard covers) and

 

6. GROWING VEGETABLES (DK Books, 2013, 192 pages, ISBN 978-1-4654-0196-
0, $15 US hard covers) and

 

7. GET STARTED PRESERVING (DK Books, 2013, 192 pages, ISBN 978-1-4654-
0194-6, $15 US hard covers) and

 

8. GET STARTED WINE APPRECIATION (DK Books, 2013, 192 pages, ISBN 978-
1-4654-0201-1, $15 US hard covers)

 

These four books are part of a new introductory series from DK Books,
aimed at novice cooks or those who just want to learn the basics about
a particular part of food preparation. They are uniform in format, same
length, same type of close-up photography (about 350 pix in each book),
and same editorial control. They have been described as a "visual
reference series". Each title simulates classroom lessons by question-
and-answer, step-by-step explanations, and graded projects and
assessments. There's a primer section to identify key techniques, a
series of practice projects with sharp photos, and annotated completion
pix with troubleshooting advice. For example, baking starts with
cupcakes and meringues, and then moves on to moist brownies, wobbling
cheesecakes, and ends up with gateaux, piping profiteroles, and baking
artisanal bread. The vegetable book, mainly in the garden (no preps),
begins with sowing salad greens, growing tomatoes, making a tipi for
beans, growing tree fruit, designing an herb garden, and storing the
crops for the winter months. Preserving begins with pickles, storing
fruit in alcohol, making spicy chutneys, moving on to jams, cordials,
and then finishing with fruit curds, making wine, and curing fish and
meats. The wine book begins with flavour identifications,
distinguishing amongst red, white, rose and sparkling wines, then moves
on to grape varieties and New vs. Old World winemaking styles,
finishing with oaking, microclimates, and food and wine matching.
Recipes, when they exist, have their ingredients listed mainly in
avoirdupois measurements, but there is no table of metric equivalents.
Audience and level of use: beginners.
Some interesting or unusual recipes/facts: The series uses practice
project to explore key techniques in-depth so that the reader always
learns by doing.
The downside to this book: need more titles in the series!
The upside to this book: great pictures.
Quality/Price Rating: 90 each.

 

9. AARP NEW AMERICAN DIET: lose weigh, live longer (Wiley & Sons, 2013,
226 pages, ISBN 978-1-118-18511-7, $19.95 US hard covers) is by John
Whyte, MD, chief medical expert for the Discovery Channel. It has been
drawn principally from the National Institute of Health-AARP Diet and
Health Study, yet still needs log rolling from four celebrities,
including Dean Ornish, MD. The crux here is three practical weight-loss
plans (7, 14, and 30-day plans) with dozens of recipes (apps to side
dishes) plus advice on how to prevent/manage heart disease, cancer and
diabetes. A good section is on sifting through conflicting data dealing
caffeine, alcohol, artificial sweeteners, frozen veggies, salt, fruit
juice, and cooking oils. The book has plenty of references and
resources, especially on the Internet, which seemed designed for
seniors to read, enjoy and learn – with their new time. Preparations
have their ingredients listed in avoirdupois measurements, but there is
no table of metric equivalents.
Audience and level of use: seniors (and others) who are looking for a
useful diet.
Some interesting or unusual recipes/facts: there's a listing of top 25
things NOT to do (skipping breakfast, eating too fast, eating out more
than three times a week) and 25 things to emphasize (sharing a dessert,
consuming low-fat dairy, eating a handful of nuts every day).
The downside to this book: could have been longer and more detailed.
The upside to this book: large typeface.
Quality/Price Rating: 89.

 

10. THE MEDITERRANEAN SLOW COOKER (Houghton Mifflin Harcourt, 2013, 240
pages, ISBN 978-0-547-74445-1, $22 US soft covers) is by Michele
Scicolone who has written many cookbooks, mostly about Italian cuisine.
This is her third slow cooker book: the first two (Italian, French)
were published in 2011 and 2012, so she is on track for an annual slow
cooker book. Here she reaches widely through the Mediterranean basin,
de-emphasizing Italy and France (she's done them, as I note above) and
moving on to spiced carrot soup from Morocco, red lentil soup from the
Middle East, hake in green sauce from Spain, jugged chicken from
Portugal, meatballs with feta and tomato sauce from Greece. Chapters
are divided into courses, beginning with soups, moving through eggs,
seafood, poultry, meats, pasta and grains, beans, veggies and desserts.
Non-cooker accompaniments are covered, listed as "out of the pot" for
such as pesto and yogurts. And of course, you can use these preps in an
"acoustic" casserole cooker – just adjust the instructions.
Preparations have their ingredients listed in avoirdupois measurements,
but there is no table of metric equivalents. Quality/Price Rating: 88.

 

11. COUNTRY COOKING MADE EASY; over 1000 delicious recipes for perfect
home-cooked meals (Firefly Books, 2013, 496 pages, ISBN 978-1-77085-
095-8, $19.95 CAN paper covers) has been "gleaned from the kitchens of
expert country cooks dedicated to the celebration of country food"
(back cover) it is a nice omnium gatherum of recipes such as we used to
see forty years ago. Here, they are about two to a page, signed by a
contributor, and they work. A good compendium of solid country fare,
for those that need one, covering in its dozen chapters, breakfasts
through snacks, soups, meats, pasta, baking, preserves and desserts.
Preparations have their ingredients listed in avoirdupois measurements,
but there is no table of metric equivalents.
Audience and level of use: beginners or those looking for a book with
many recipes in it.
Some interesting or unusual recipes/facts: beer-braised rabbit; saddle
of elk; Michigan Dutch-styled rabbit; sweet-and-sour ribs; maple
custard. There are also two macs and cheese, plus other macaroni
dishes.
The downside to this book: I would have liked some metric information.
The upside to this book: large compendium of basic but hearty preps.
Quality/Price Rating: 85.

 

 

 

12. ONE PAN, TWO PLATES; more than 70 complete weeknight meals for two
(Chronicle Books, 2013, 208 pages, ISBN 978-1-4521-0670-0, $24.95 US
soft covers) is by Carla Snyder, caterer, cooking school teacher, and
food writer. This book is an extension of the one pot book in that just
one pan is used but the time element is, of course, quicker. These are
fresh, cooked-from-scratch weeknight meals. A typical prep, as she
explains, is sauteed pork chops with sweet potato and apple, and a
mustard sauce. The first step is to partially sauté the chops, remove,
add slices of apples and sweet potato, continue cooking, add back the
chops, cover, remove and serve, whisking a mustard sauce with the
remaining juices, pouring over the meat. And the prep time can be
halved if two participate. No leftovers can be considered another
bonus. So this is a main course book, with a primer up front to help
you speed up the processes. The first chapter covers pastas, grains and
hot sandwiches. Next are meat dinners, followed by poultry dinners and
then fish dinners. There are some veggie dishes in the first chapter,
suitable as accompaniments or as vegetarian mains. At the back, there
are two indexes, one alphabetical by ingredient, the other by them
(dinner in 30 minutes or less, spring meals, summer meals, winter
meals, and vegetarian meals. Preparations have their ingredients
partially listed in both metric and avoirdupois measurements, but there
is no table of equivalents.
Audience and level of use: intermediate level cooks; harried cooks.
Some interesting or unusual recipes/facts: herbed chicken paillards
with zucchini pancakes and cherry tomato pan sauce; veal piccata with
brussels sprout hash and apples; lamb kebabs with harissa, chickpeas,
and summer squash; Thai red curry chicken with bell peppers and
broccoli; poached halibut with chive gremolata, brussels sprouts, and
butter bean mash.
The downside to this book: you might need to practice in order to get
the hang of it. A substitution list might also be useful, in case
someone forgot something.
The upside to this book: there are indications of hands on time and
prep times.
Quality/Price Rating: 89.

 

13. BAKE IT LIKE YOU MEAN IT; gorgeous cakes from inside out (Stewart,
Tabori & Chang, 2012, 252 pages, ISBN 978-1-61769-013-6, $29.95 US hard
covers) is by Gesine Bullock-Prado, a baker who has written a memoir
and two other cookbooks (one on confections and candies, the other on
pies). Here she tackles cakes with great presentations both outside and
inside. She shows how to create patterns such as hearts, rainbows,
polka dots, checkerboards, and so forth, so that when the cake is cut
open, you can see the pattern. Plus of course, there are the fabulous
outside garnishes of frostings. She's got sponge cakes, pound cakes,
tortes, cheesecakes, and meringues. As she says, there are "easy peasy"
preps and more complex ones to aspire to. There are plenty of tips,
some memoirish material, and excellent photography, particularly of the
techniques. Preparations have their ingredients listed in both metric
and avoirdupois measurements, but there is no listed table of
equivalents.
Audience and level of use: home cooks, restaurants wishing to make a
splash with cake patterns.
Some interesting or unusual recipes/facts: nussbuserln torte;
mandelkranzchen; wild blueberry and guanabana Bavarian cream layer
cake; Madame Butterfly sponge cake; Gerbeaud slices; lemon-rosemary-
blackberry vacherin.
The downside to this book: some preps look daunting, but the pix are
excellent.
The upside to this book: the patterns on the inside.
Quality/Price Rating: 89.

 

Chimo!  www.deantudor.com

 

* FOOD BOOK OF THE MONTH! *

ONE-POT WONDERS; cooking in one pot, one wok, one casserole, or one
skillet with 250 all-in-one recipes (John Wiley & Sons, 2013, 430
pages, ISBN 978-0-470-61536-2, $23.99 US soft covers) is by Clifford
Wright, a Beard winning author who writes for magazines and teaches at
cooking schools. Most of his books have dealt with the Mediterranean
basin. Here he covers the world on one pot meals (which includes woks
and grills) with a global slant. He has a description of the types of
cooking vessels you can use. He also has an important sidebar on how to
convert recipes to slow-cookers. Preparations have their ingredients
listed in avoirdupois measurements, but there is no table of metric
equivalents.
Audience and level of use: cooks who like to braise.
Some interesting or unusual recipes/facts: udon noodles with scallops;
salmon with leeks and potatoes; veal-cabbage-pumpkin ragout; pork
carnitas tacos; kielbasa and cabbage with horseradish sauce.
The downside to this book: no illustrations, but I can live with that;
certainly it keeps the weight of the book AND the price down.
The upside to this book: there are lots of tips and sidebar advice.
Quality/Price Rating: 90.

 

Chimo!  www.deantudor.com

* FOOD BOOK OF THE MONTH! *

 1. PLATING FOR GOLD; a decade of desserts from World and
National Pastry Championships (John Wiley & Sons, 2012, 327
pages, ISBN 978-1-118-05984-5, $50 US hard covers) is by Tish
Boyle, author and editor of several books on baking and pastry.
She frequently serves as a judge in pastry competitions. Since
1999, world competitions have developed to produce delectable
and spectacular desserts, many of them whimsical. But the
competitions are serious and focus on flavours and presentation.
Here are one-of-a-kind recipes for the hard core pasty
chef/lover, ones that can be re-created at home, with proper
equipment. There are gorgeous photographs of the plated product
and meticulous line drawings on plating. The fifty plated
desserts include strawberry soup, vanilla panna cotta napoleon,
and almond tartlet; yin-yang flourless chocolate cake; chocolate
banana caramel crunch; apple savarin with mascarpone cream and
cranberry gelee – and more! Quantities are generally for a dozen
platings, not unreasonable given the quality and size of the
materials. Preparations have their ingredients listed in both
metric and avoirdupois measurements, but there is no table of
equivalents. A list of sources is invaluable.
Audience and level of use: pastry chefs/lovers
Some interesting or unusual recipes/facts: see above
The downside to this book: it weighs a lot due to its
illustrative nature.
The upside to this book: great photos, and large type index.
Quality/Price Rating: 89.

 

Chimo!  www.deantudor.com

 

Paul Mas tasting and dinner May 22/13

The Date and Time: Wed May 22, 2013  6PM to 10PM

The Event: Tasting dinner with Jean-Claude Mas, owner and winemaker at Les Domaines Paul Mas.

The Venue: Woods Restaurant, Colborne Street

The Target Audience: wine media

The Availability/Catalogue: the Cabernet Merlot is available at the LCBO (+293134 GL) for $14.95 (the now-twist top 2012 is $13.95 in July). Others are coming.

The Quote/Background: Jean-Claude spoke to the history of the Mas estate and their philosophy of good value. The currently listed Cab Merlot comes from Conas and Nicole in the Languedoc. The Clos des Mures, which is a GSM (or rather an SGM), has southern Rhone tones,

and uses grapes from older vines just south of Herault.

The Wines: We tasted wines in flights and with the dinner.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Chateau Paul Mas Clos des Mures 2011 Coteaux du Languedoc – 85% syrah

-Paul Mas Estate Cabernet Sauvignon Merlot 2010 Pays d'Oc

-Chateau Martinolles Limoux Blanc 2011

-Chateau Paul Mas Clos de Savignac 2011

-Chateau Cres Ricards Oenothera 2011 Coteaux du Languedoc - 70% syrah

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price

Rating terms):

-Chateau Paul Mas Clos des Mures 2010 Coteaux du Languedoc

-Chateau Paul Mas Clos des Mures 2009 Coteaux du Languedoc

-Paul Mas Estate Cabernet Sauvignon Merlot 2011 Pays d'Oc

-Paul Mas Estate Cabernet Sauvignon Merlot 2012 Pays d'Oc

-Chateau Paul Mas Belluguette 2012 Coteaux du Languedoc

-Chateau Paul Mas Clos du Moulinas 2011

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Paul Mas Sauvignon Blanc 2012 (twist top) Reception wine

 

The Food: Appetizer – yellowfin tuna tartare with apple puree and baby fennel (Chateau Martinolles Limoux Blanc 2011, all chardonnay and yummy); Fish – wild digby scallops with parsnip puree and corned beef cheek, a sort of surf and turf (Chateau Paul Mas Belluguette Blanc 2012, very fruity with 40% vermentino); Meat – roasted muscovy duck breast crispy confit and dried cherries (Chateau Paul Mas Clos de Savignac 2011 and Chateau Paul Mas Clos du Moulinas 2011 – both earthy and rich); Artisanal Local Cheeses (Chateau Cres Ricards Oenothera 2011)

The Downside: occasional cigarette smoke from outside was vented into the room.

The Upside: a chance at a new restaurant and to meet Jean-Claude Mas

The Contact Person: pdelpeschio@awsm.ca

The Event's Marketing Effectiveness and Execution (numerical grade):91

 

Chimo!  www.deantudor.com

Churchill Cellars Portfolio tasting, May 13/13

9. The Date and Time: Monday, May 13, 2013  3PM to 7 PM

The Event: Churchill Cellars Portfolio tasting, 11^th annual.

The Venue: Ed Mirvish Theatre lobby

The Target Audience: wine media, clients of Churchill

The Availability/Catalogue: everything is available through the LCBO or from Sue-Ann Staff Winery.

The Quote/Background: it was a gorgeous location for a wine tasting.

The Wines: I did not try all the wines.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-CigarZin Zinfandel 2009 Napa Valley, +269340, $19.95

-Michael David 7 Deadly Zins 2010 Lodi, +59311, $24.95

-Sue-Ann Staff Estate Grace's Dry Riesling 2011, $18.95 winery

-Sue-Ann Staff Estate Viognier Riesling 2011, $35 [Fr oak]  winery

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Tiki Estate Pinot Gris 2011 Waipara NZ, +295279, $17.95

-Waimea Sauvignon Blanc 2011 Nelson NZ, +714295, $17.95

-Wente Morning Fog Chardonnay 2011 Livermore, +175430, $16.95

-Kunde Estate Chardonnay 2011 Sonoma, +745406, $21.95

-Bold Vine Old Vine Zinfandel 2011 Lodi, +281600, $17.95

-Sue-Ann Staff Estate Robert's Block 2011, $26   winery

-Sue-Ann Staff Estate Sassy and Sparkling Riesling 2011, +344622 $27

-Pierre Chainier Clos de Nouys Vouvray Demi-sec 2011, +322669 $19.95

-Willm Gewurztraminer Reserve 2011 Alsace, +269852, $15.95

-La Maison du Cremant de Bourgogne Brut Blanc NV, +127811, $17.95

-Marques de Riscal Reserva 2001 Rioja, +32656, $22.05

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Segura Viudas Brut Rose Cava, $13.75

-d'Arenberg The Olive Grove Chardonnay 2011, $18.95

-d'Arenberg The Stump Jump G.S.M. 2009, $14.95

-Chapel Hill Shiraz 2010 McLaren Vale, $26.95

-Chapel Hill Cabernet Sauvignon 2010 McLaren Vale, $25.95

-Sue-Ann Staff Estate Merlot 2010, $18   winery

-Sue-Ann Staff Estate Cabernet Franc 2010, $18   winery

-Willm Riesling Reserve 2011 Alsace, $15.95

-Balthasar Ress Hattenheimer Schutzenhaus Riesling Kabinett 2011 Rheingau, $17.95

-Chivite Gran Feudo Reserva 2007 Navarra, $16.95

 

The Food: Monforte cheeses, crackers, breads, pulled pork or BBQ brisket sliders.

The Downside: I had just come from a Greek wine tasting.

The Upside: a chance to catch up with the Churchill portfolio.

The Contact Person: mark@churchillcellars.com

The Event's Marketing Effectiveness and Execution (numerical grade): 88.

Chimo!  www.deantudor.com

New Wines of Greece Trade show, May 13/13, notes --

The Date and Time: Monday, May 13, 2013  11AM to 2 PM

The Event: New Wines of Greece trade show

The Venue: Skin + Bones Wine Bar

The Target Audience: wine trade

The Availability/Catalogue: all wines are available through the agents or at the LCBO in the case of listings.

The Quote/Background: It was a self-pour function, with wines laid out in seven tables, about 6 – 7 apiece, mostly based by grape varieties. There was a meal with three other wines per course, we had had earlier at the self-pour tables, plus three sweet wines and s sparkler at the beginning.

The Wines: agents are listed in parentheses; prices were normally not given.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Sigalas Santorini Barrel 2011 (Kolonaki)

-Biblia Chora Ovilos White 2011 (Kolonaki)

-Nico Lazaridi Chateau White 2011 (Vergina)

-Antonopoulos Private Collection red 2006 Mavro/Merlot (Kolonaki)

-Papaioannou Estate Nemea Agiorgitiko 2007 (Kolonaki)

-Monemvassia 300 Red 2005 (Celebrity)

-Alpha Estate Red 2008 Syrah/Xinomavro (Eurovintage)

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Monemvassia Kydonitsa 2011 (Celebrity)

-Boutari Moschofilero 2011 (Kolonaki)

-Gerovassiliou Malagousia 2012 (Kolonaki)

-Sigalas Santorini 2012 (Kolonaki)

-Gaia Wines Wild Ferment Assyrtiko 2012 (Small Winemakers)

-Gerovassiliou Estate White Malagousia 2012 (Kolonaki)

-Costa Lazaridi Amythystos White Sauvignon Blanc 2012 (Dionysus)

-Hatzimichalis Chardonnay 2011 (Dionysus)

-Tsantali Rapsami Red 2010 (Churchill)

-Gaia Wines Agiorgitiko 2011 (Small Winemakers)

-Tselepos Driopi Reserve 2008 (Kolonaki)

-Kir Yianni Ramnista 2009 (Kolonaki)

-Kir Yianni Akakies 2009 (Kolonaki)

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Tsantali Makedonikos White 2011 (Churchill)

-Skouras Cuvee Prestige White 2012 (Kolonaki)

-Mediterra Xerolithia 2012 (Kolonaki)

-Spiropoulos Mantinia 2011 (Rubaiyat)

-Tselepos Mantinia 2012 (Kolonaki)

-GWC Apelia White 2012 (Dionysus)

-Boutari Malagouzia Matsa 2011 (Kolonaki)

-Santo Wines Assyrtiko Santorini 2011 (Churchill)

-Argyros Estate White 2011 (Kolonaki)

-Papaioannou Chardonnay 2011 (Kolonaki)

-Nico Lazaridi Chateau Rose 2012 (Vergina) $15.95

-Mediterra Mirambelo 2010 (Kolonaki)

-Nico Lazaridi Chateau Red 2009 (Vergina) $15.95

-Hatzimichalis Cabernet Sauvignon 2008 (Dionysus)

-Katogi-Strofilia Averoff Red 2008 (Vergina)

-Skouras St. George Nemea 2010 (Kolonaki)

-GWC Apelia Agiorgitiko 2010 (Dionysus)

-Thymiopoulos Young Vines Naoussa 2011 (Victory)

-Thymiopoulos Uranos Naoussa 2010 (Victory)

-Karydas Naoussa 2008 (Kolonaki)

-Katogi-Strofilia Naoussa 2007 (Vergina)

 

The Food: platters of hot appetizers, including steak tartare and mushrooms and off-dry rice balls. Plus lunch with three wines per course. First course was BC side shrimp salad with a spicy relish, followed by grilled trout with a white bean ragout, and then a flat iron steak with carrots and potatoes. Dessert (which I missed) was a sticky toffee pudding.

The Downside: I had to leave for another wine tasting (see below), so I skipped dessert and the three dessert wines (Vinsanto, Muscat)

The Upside: I loved the self-pour idea; it got away from agent/principal  pressures.

The Contact Person: gathanas@allaboutgreekwine.com

The Event's Marketing Effectiveness and Execution (numerical grade): 92

Chimo!  www.deantudor.com

Castello Banfi tasting and lunch, May 8/13

The Date and Time: Wednesday, May 8,

The Event: A lunch and tasting of Castello Banfi Vintners with Cristina Mariani-May, the co-CEO of the company, and Enrico Viglierchio, winemaker for over 15 years at Banfi.

The Venue: Sotto Sotto, Avenue Road

The Target Audience: wine media

The Availability/Catalogue:

The Quote/Background: Enrico, at great length, talked to us about the terroirs of the four single vineyard barrel samples we tried. It was a thorough presentation of soils and elevations.

The Wines:

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Banfi Brunello di Montalcino 2011 Sorrena Single Vineyard, barrel sample

-Banfi Brunello di Montalcino 2011 Podernuova Single Vineyard, barrel sample

-Banfi Brunello di Montalcino 2001

-Banfi Brunello di Montalcino 1998 Poggio Alle Mura

-Banfi Brunello di Montalcino 2007 Poggio Alle Mura Riserva

-Banfi Brunello di Montalcino 1995 Poggio All'Oro – my fave

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Banfi Brunello di Montalcino 2011 Poggio d'Orcia Single Vineyard, barrel sample

-Banfi Brunello di Montalcino 2011 Casanova Single Vineyard, barrel sample

-Banfi Brunello di Montalcino 2007, $59.95

-Banfi Brunello di Montalcino 2007 Poggio Alle Mura

-Banfi Brunello di Montalcino 2007 Poggio All'Oro

 

The Food: lunch was from the menu. We started with grilled seafood platters with Fontanelle 2011 Chardonnay, 14.5% ABV ($29.95), a charcuterie platter, cured salmon, grilled veggies, and a main. I had a filet mignon. The wines just melded into the food flavours.

The Downside: nothing, really.

The Upside: it was pretty impressive having Brunello tastings almost back-to-back like this.

The Contact Person: pdelpeschio@awsm.ca

The Event's Marketing Effectiveness and Execution (numerical grade): 92.

Chimo!  www.deantudor.com