What’s New

So you didn’t make it to the wine tasting and now you’re wondering how you’re supposed to know which of the Limited Editions you might like. Or maybe you did attend but still can’t decide. For full descriptions of each wine you can visit our Limited Edition Wine Page. We’ve also compiled some quick points about each wine below along with the commercial equivalent wine that we offered at the Wine Tasting in case you want to go out and try them for yourself. Just remember, our wines will be better!

January: Australian Shiraz/Viognier (Heaviest Body)

• This is a full-bodied red wine, and the heaviest of the three reds, even though it is a blend of a white grape (Viognier) with a red grape (Shiraz). 90% Shiraz, 10% Viognier.
• The grapes come from the Salmon Gum Vineyards in the Riverland District, which is part of the Murray Darling Basin. There’s plenty of sunshine and heat in the Riverland which is perfect to ripen up the Shiraz, mixed with ample irrigation to control the rate of ripening
• Viognier is an especially aromatic wine and the idea of blending it with Shiraz is to provide some soft aromatics to the heavy, tannic character of Shiraz
• Distinguishing feature of Shiraz is the small berries with a thick skin. Most of the colour, flavour, aroma and tannin in red wine comes from the skin. Small berries = high skin to pulp ratio, so lots of big, robust fruit flavours. Thick skin = lots of tannin
• There will be cross-over between the red and the white flavours. Shiraz will give chewy blackberry and chocolate notes with lots of tannin, but this will be balanced slightly by delicate perfume notes provided by Viognier.

Commerical Equivalent: Gemtree Bloodstone Shiraz Viognier – SKU # 775015 at BCLD – $18.99

January: Pacifica White (Off–Dry)

• Like last year’s Pacific Quartet, the Pacifica White also contains four different grape varietals from growing regions located on the Pacific Rim:
  – Sauvignon Blanc ~ California
  – Viognier ~ California
  – Chardonnay ~ Okanagan, BC
  – Semillon ~ Australia
• It is not a traditional blend and each grape has been chosen for the balance that it provides to the others. This wine will have layers of flavour. Sauvignon Blanc is grassy and herbaceous. Viognier brings stone fruits and is very aromatic. Semillon provides a honey note. Chardonnay presents as crisp green apple.
• It will appeal to lovers of slightly sweet wines (Gewurztraminer, Piesporter, Liebfraumilch), but off-dry does not mean that it is sweet. Off-dry means there is a perfect balance between the acid and fruit notes. In the case of the Pacifica White it means that it is luscious and juicy with a big mouth feel.
• Has four completely different grapes than the Pacific Quartet so the wine will have different flavours; however, the  Pacifica White is a very similar style with the off-dry note and luscious fruit.

Commercial Equivalent: Sokol Blosser Evolution, Oregon, US – SKU # 616938 at BCLD – $20.99

February: Italian Primitivo (Medium Body)

• Primitivo was previously thought to be the same grape as the more widely known Zinfandel. It was recently discovered that they share the same grape parent so they are very close genetically.
• The Primitivo juice comes from the Puglia growing region which is the heel on the boot-like map of Italy. It’s very hot in Puglia but the region receives a cooling effect from the Mediterranean which prevents the grapes from ripening to quickly.
• An important characteristic of Primitivo is that they are very small grapes with a thin skin. This provides a high skin to pulp ratio, which means that you get big colour, flavour and aroma in Primitivo. The thin skin, however, means you have more delicate tannin than thicker skinned grapes.
• The dominant flavour of Primitivo is ripe raspberries. As it ages you will get plums and spice. The tannin starts firm but softens with age to become silky smooth.

Commercial Equivalent: Salento Primitivo – SKU # 672444 at BCLD – $12.94

March: Austrian Grüner Veltliner (Dry)

• Grüner Veltliner is the most widely planted grape in Austria, accounting for 37% of all vine plantings in the country.
• Until the mid 80’s, Grüner Veltliner was produced for quantity rather than quality. The past few decades have seen a significant rise in quality (premium growing techniques) and a rise of Grüner Veltliner on the world stage.
• Wine geeks have known of this amazing wine for some time and it is now gaining popularity on trendy restaurant wine lists across Canada (Toronto, Montreal, Vancouver, Victoria). Incredible with shellfish and seafood.
• Grüner Veltliner is crisp and minerally with nice fruit flavours, similar in character to dry Riesling (particularly Okanagan), without the floral note usually associated with Riesling. Grüner Veltliner also draws comparisons with Sauvignon Blanc and Pinot Grigio or Pinot Gris.
• It will drink well young (if a little simple), but will age better than almost all other white wine. Ours will need age to bring out the complexity of flavours. 

Commercial Equivalent: Grooner Gruner Veltliner – SKU # 326231 at BCLD – $16.99

April: Portuguese Douro Tinto (Full Body)

• The Douro Valley is the famous growing region that the juice comes from in Portugal and Tinto means “red” in Portuguese. So this wine is our “Douro Red” blend.
• Portugal, particularly the Douro Valley region, is famous for producing port but many of the grapes that go into the premium ports also make remarkable fine dry red table wines which the Portuguese have been enjoying for centuries.
• Douro Tinto is a blend of three red grapes: Touriga Nacionale, Tinta Roriz & Touriga Franca.
• Touriga Nacionale – Considered the Douro region’s finest red grape. Tiny berries that produce a big, dark robust wine.
• Tinta Roriz – More commonly referred to as Tempranillo, which is the famous grape that makes up Rioja (Spain).
• Touriga Franca – is Cabernet Franc to Touriga Nacionale’s Cabernet Sauvignon. That is to say, if we look at this Douro blend in the terms of a classic Bourdeaux style blend, Touriga Nacionale provides lots of deep flavour & tannin, while Touriga Franca provides freshness and subtlety.
• Young, this wine will show a lush blackcurrant flavour from the Nacionale, and violets/roses. With age the floral character will become more prominent.

Commercial Equivalent: Douro Red Quinta Do Crasto – SKU # 499764 at BCLD – $19.98

Note – lightest to heaviest in the reds would be in the order of 1.Primitivo 2.Douro Tinto 3.Shiraz/Viognier. Though, Primitivo is still medium bodied, whereas Douro Tinto and Shiraz/Viognier are both full bodied.

The clock has struck midnight and at last the secret is out; this year’s Limited Edition lineup is finally unveiled! After last year’s collection of the most popular Limited Editions of the past 20 years, Winexpert was hard pressed to follow it up with an equally amazing set of Limiteds. Just Fine Wine is happy to announce they did it! We had the opportunity to sample some “commercial equivalents” for this year’s varietals and they are in a word, outstanding! More than one of these wines is sure to wind up on the next Limited Edition “best of” list. Limited Edition Wines are available by pre-order only; however, no deposit is required. Pre-order deadline is Tuesday, December 14, 2010.

There are three ways to reserve your wine: 

1. Email: info@justfinewine.ca
2. Call: 604.944.7818
3. In Person: Fill Out Your Downloadable Order Form and Bring it to Just Fine Wine

And don’t forget that you can try out the “commercial equivalents” of the Limited Edition Wines on October 17th at our Annual Wine Tasting featuring the entertaining and informative Tim Vandergrift: 

January: Australian Shiraz/Viognier

The Region: The warm climate and rich sandy loam soils of Australia’s Riverland region could produce high yields, but the artisan grape growers at Salmon Gum Vineyards remove half the fruit at bud-burst and limit irrigation. With smaller numbers of berries and water-stressed vines, the resultant grapes display highly concentrated flavour, aroma and body.

The Wine: Blending red and white grapes brings lush balance to this lively, deep ruby wine. Ripe berry fruit and violet aromas from the Shiraz are balanced by fl oral and stone fruit notes from the Viognier, with beguiling hints of orange blossom followed by toast and smokiness. There’s sufficient acidity to give it structure, but the overall impression is soft and velvety. The long, gentle finish is ripe and appealing with surprising complexity.

The Food: A great choice for game or meat dishes, it also works spectacularly with ratatouille and even soft fruit, especially combined with soft-ripened or goat’s cheeses. It’s also great all by itself as an elegant sipping wine.

Ageing: Appealingly bright and fruity when young, it will develop more of its fl oral aromas after six months, and after a year will begin to show violets and blackberry flavours, and continue to deepen in fl avour.

Sweetness Code: 0 (dry)

Click Here for Feature Sheets 

January: Pacifica White

The Region: The Pacific Rim has micro-climates and terroir as diverse and excellent as any in the world. With Semillon from the blazing sunshine in Australia, Chardonnay from the crisp valley air in Okanagan, British Columbia, and Sauvignon Blanc and Viognierfrom the hot sunny mornings and cool afternoons of California’s North Coast, each vineyard also has unique soil ranging from sandy river bottom loam, to stony red clay, and nearly pure limestone.

The Wine: Pacifica White showcases bright fruit, excellent structure and a long layered finish running out from a veritable fruit salad of flavoursand aromas. Complex pear and honey notes, grassy citrus and grapefruit, ripe apple, fi g, melon, peach, and pineapple all mellow into spicy, honey, butter, butterscotch and hazelnut flavours that linger beguilingly.

The Food: Full-bodied yet supple, this wine has a range of fruit characters and enough acidity to stand up to a wide range of foods. Off dry, but perfectly balanced it works well with spices, seafood, clams, mussels in saffron cream, and especially with Asian food.

Ageing: Delicious and ready to drink almost immediately, this wine has the ability to change with time, evolving dominant notes from one grape to the next. Sauvignon Blanc’s citrus and herbs provide crispness early on, giving way to melon and honey notes of Semillon, then Viognier rises to show stone fruit, flowers, ripe apricots and candied orange peel while Chardonnay asserts its green apple and notes of white fruits and minerals.

Sweetness Code: 1 (perfectly balanced and luscious)

Click Here for Feature Sheets

February: Italian Primitivo

The Region: Puglia forms a long narrow peninsula, making up the heel of the boot of Italy. Dry and warm, it basks in the Mediterranean sun, and has a long, rich history of grape growing. The Appenine mountains give an excellent range of elevations and soil types, and it produces more wine than any other region in Italy, specializing in intensely ripe grapes from its hillsides.

The Wine: Italian Primitivo is medium red in colour veering to brick, rich, and concentrated, exuding aromas of blackberry, plums, tobacco, prunes and red cherries, with the Italian signature of fi rm tannins and a long, gripping finish with notes of vanilla and toast. Like most Italian reds it retains acidity to balance fruit character and marry well with food.

The Food: Primitivo shines in the company of assertively flavoured foods like lamb, pork, grilled beef, ribs, roasted red meats, wild game, spicy cheeses and pizza. Its firm backbone of acids and tannins make it work well with rich and spicy foods like Italian sausages or lasagna.

Ageing: Medium-bodied but with good grip and intensity, this wine will begin to open up after six months, the richer flavours will show at 12 months.

Sweetness Code: 0 (dry)

 Click Here for Feature Sheets

March: Austrian Grüner Veltliner

The Region: Grüner Veltliner is almost unique to the Niederösterreich, Austria’s growing region along the Danube River North of Vienna. It finds its finest balance in loess, the fine grained, densely compacted glacial dust that has blown in to the vineyards over many thousands of years. This unique terrior is largely responsible for the distinctive characteristics of arguably Austria’s greatest asset.

The Wine: Grüner Veltliner produces stunningly intense and concentrated wines that start with citrus and grapefruit aromas, hinting from the very beginning at the variety’s most distinguishing characteristic, the spicy fragrance of freshly ground white pepper. In addition to white pepper they can also show aromas of sour apples, flowers and minerals — surprisingly delicate.

The Food: The steely dryness and bracing acidity of Grüner Veltliner works brilliantly with seafood, mussels, salmon, grilled halibut, fish stew, and grilled oysters.

Ageing: This wine has huge ageing potential. After three months in the bottle it will present bright, simple flavours of citrus, but after a year the tropical fruits will come out to duel with the white pepper.

Sweetness Code: 0 (dry)

Click Here for Feature Sheets

April: Portugese Douro Tinto

The Region: The Douro valley is Portugal’s premium wine region. Situated along the Rio Douro (River of Gold), the scenery is spectacular and the soil is just about perfect for growing quality wine grapes. The climate is continental,very hot and desert-dry in the summer; cold and wet in the winter. Douro’s most memorable feature is its difficult terrain. Most of the slopes are so steep that the only way to grow anything is by creating terraces, the painstaking construction of dry stonewalls to support the banks of soil.

The Wine: A blend of Touriga Nacional, Tinta Roriz and Touriga Franca,the names may be unfamiliar, but Tinta Roriz is the same grape as Spanish Tempranillo. Together they make an intensely aromatic wine with an impressive depth of fruit and complexity. Black fruits such as cassis along with mulberry and raspberry predominate and are complemented by plums and tobacco, followed by the resinous aromas of violets and rockrose. High tannin levels and good natural acidity mean that the wine has an excellent potential for ageing without loss of structure or balance.

The Food: Incredibly flexible as a food wine, Douro Tinto will match perfectly with roasted lamb, or duck, barbecued meats, grilled eel and meat sauces. The finesse and complexity also make it intriguing just on its own.

Ageing: This wine will show black fruit, plums and a firm structure of acid and tannins. Six to twelve months will reveal more floral aromas and a hint of ripe berries and cassis.

Sweetness Code: 0 (dry) 

Click Here for Feature Sheets

Don’t Miss Out. Reserve Your Limited Editions by Pre-Ordering Today:

Email: info@justfinewine.ca 

Call: 604.944.7818

In Person: Fill Out Your Downloadable Order Form and Bring it to Just Fine Wine

Pre-order deadline is Tuesday, December 14th, 2010.

Selection Limited Edition Series features a limited number of outstanding unique varieties from around the world that are released annually from January through April. These special wines are only available during their month of release and are immensely popular, so pre-registration is strongly advised. Winexpert’s Limited Editions have won numerous awards at various amateur winemaking competitions and continue to be a highly sought-after offering. In fact, wines made with Selection Limited Edition series wine kits consistently win medals at the WineMaker competition, which speaks to the high quality wines that these very special wine kits produce. Ask Just Fine Wine for more information.

Don’t forget to try out our Limited Edition game and contest at www.limitededition2010.com.

Whether it be Thanksgiving, Easter, Christmas, or something else entirely – holiday seasons and celebrations mean lots of food, wine, and great times. If you are the hosting type, you’ll likely already be planning your upcoming parties and guest lists, and beyond that, your menus. While there are no ironclad rules where food and wine pairings are concerned, there are certainly some simple guidelines that will help make your dinner parties easier and assist in a seamless party season.

Cabernet Sauvignon is a fabulously deep, complex and hearty red that is wonderful with juicy roasts, steak and pork chops.

Pinot Grigio is a rather delicate white making it a lovely choice for light fish dishes and shellfish.

Sauvignon Blanc pairs well with tangy/tart dishes as well as smoked or grilled meats and fish.

Chardonnay has the wonderful ability to compliment fatty fish, like salmon, as well as roast chicken, lobster and pasta in a rich, lush sauce.

Pinot Noir has great depth for dishes with earthy flavors such as mushrooms, truffles, root vegetables and also pairs nicely with lamb, beef stews, game meats and roast turkey.

Serve a Riesling or Gewürztraminer with chicken or seafood containing sweet & spicy flavours like chilies and ginger as well as recipes with citrus notes.

A rich and rustic Zinfandel is fantastic with pâtés, mousses and terrines.

Malbec and Shiraz are bold enough to drink with barbecue sauce based meals, spicy dishes, sausages, ham and pork roasts.

When in doubt, think about pairing the wine with its region. For example, if you plan on making a Tuscan inspired dish, a beautiful Super Tuscan or Sangiovese would be a natural fit.

And of course, no celebration would be complete without a toast of Sparkling Wine which will conclude any dessert course with utter panache. We can sparkle any wine you choose for an additional $30 fee.

De Long’s Wine Grape Varietal Table is an extremely beneficial tool for any wine lover. Mimicked after the periodic table of elements, this comprehensive guide categorizes the world of grape varieties in a simple-to-follow format. This guide imparts a visual comparison providing a better understanding of the wine you are drinking.

“The table contains 184 red and white grape varieties organized by both body (vertically) and acidity (horizontally). The Wine Indexes, which help to answer the bacchanalian question “what grape are you drinking?”, now include all wine regions worldwide. To fit all the additional information in, the table is now 24 x 36 inches (printed on 110 lb. acid-free archival paper), and the indexes now comprise an 88 page perfect-bound book. The table and index book are packaged in an attractive and sturdy gift box.”

This chart is the perfect addition to any wine lover’s life, no matter your expertise.

Drop by Just Fine Wine to get yours!

(References and Photo Credit: DeLong Wine.com)

Exciting new products just keep coming here at Just Fine Wine! On the heels of the Seasonal Spéciale Releases, we are happy to also introduce, for a limited time only, French Gamay Nouveau!  Made with Gamay grapes sourced directly from France’s Beaujolais region, Winexpert’s Gamay Nouveau is a departure from the usual recommendation of waiting three months or longer before opening the first bottle. It will improve with time; however, “trunk aging” is all you really need with this wine.

Selection International French Gamay Nouveau will yield 23L (approximately 30 Bottles) of finished product and is available by pre-order only. Deadline for pre-orders is August 3rd, 2010 (no deposit required). The price is $175 (on-premise) and the product release date will be September 7, 2010.

CLICK HERE to read more about the Beaujolais Festival in France which occurs on the third Thursday of November each year.

CLICK HEREto find out some tips to host your own French Gamay Nouveau party!

It happens. To some of us more often than others. The drip, the tip and the all out spill. Inevitably it seems to occur most often in the presence of all things white. And while it is unfortunate, there is hope. The key to successfully removing a red wine stain is acting quickly. There are many commercially available products on the market but chances are, you have everything you need conveniently located right in the comfort of your home. Whichever stain removal procedure you choose there are a few important rules to follow:

• Blotting the stain is essential. You never want to rub the stain. This will penetrate the stain into the fabric further, deepening the stain and potentially harming the fibers of the fabric.
• Be sure to test any procedure on a small discrete area to be sure that the removal doesn’t harm the fabric. Hydrogen peroxide for example acts as a bleaching agent and therefore may harm darker fabrics.
• Never apply heat to a stain (using an iron or dryer). Doing so will set the stain making it very difficult to remove. Lastly, when dealing with stains on clothing, check the label to see if it’s dry clean only. If it is, don’t attempt to remove the stain yourself. Take the garment to the dry cleaners as soon as possible.

Below is a list of various stain removal remedies using common household products:

For Clothing:

1. Blot the stain immediately with paper towels. Combine 1 teaspoon laundry soap or dish soap and 1 cup hydrogen peroxide in a small bowl. Soak a clean sponge in the mixture, squeeze it halfway dry, then gently blot the stain. Place a dry towel or washcloth between the front and back of the garment if the stain has not penetrated through to the back of the fabric. This will prevent staining on the back of the material. Review the washing instructions on the label of the fabric. Heed any special care instructions. Wash in cool water and air dry if the fabric is machine-washable. Wash gently in the sink with a mild detergent if the fabric is hand-wash only.
2. Another red wine stain removal tip that works is to use club soda. This option is a great choice when dining out since you can find it in just about any restaurant. Simply moisten a clean cloth with the club soda and blot. Milk also works well for stains received at home or dining out. With the same method, blot the stain with a cloth moistened with milk. This works about 99% of the time, making a great red wine stain removal method.
3. If you have just spilled red wine, and you have white wine handy, pour the white wine on top of it. The white wine will dilute the red pigmentation and will make it easier to remove. You can also pour salt onto the stained area, wait a few minutes and rinse it out with running water. If you have an old stain, soak the stain with either lemon or vinegar and water solution (50/50), then wash it as usual.

For Carpets and Tablecloths:

1. For carpeting of light beige or white, start by blotting the wine stain with a clean cloth or paper towel first to absorb as much liquid as possible. Then try diluting one tablespoon of ammonia in one cup of warm water. Get the stain wet with the ammonia and water solution, allowing it to sit for about five to ten minutes. Now, use a clean cloth to again blot the stain. With this, the red wine should be gone.
2. Another home remedy is good, old-fashioned table salt. For this, sprinkle the salt onto the stain while the stain is still wet. As the liquid is absorbed, the crystals will begin to turn red or pink in color. Leave the salt on overnight or a minimum of six hours and then vacuum. In most cases, this red wine stain removal technique will work very well. Finally, moisten the wine stain liberally with club soda, blot, and then sprinkle with salt. When dry, vacuum.

As mentioned, there are also a number of commercial products that can get red wine stains out of carpeting and clothing, regardless of color.

(References:eHow.com and Mrs Clean USA.com)

It has been one hot Summer. Whether you’re on the East Coast or the West, trying to beat the heat has been fleeting, to say the least. Thankfully Kelly Magyarics, wine writer and wine educator, has the perfect solution for staying cool. Wine slushes anyone?

Kelly writes: “Frozen wine slushes are hot. An appealing alternative to sangria or a wine spritzer, they are surprisingly refreshing, and retain the wine’s character while adding and enhancing its attractive fruit flavors. Thirst quenching, not cloying, wine slushes are the perfect way for wine lovers to indulge their taste this summer while lounging by the pool or relaxing on the deck.

The most inviting wine slushes usually start with a dry, yet fruity white or red wine. (Some smart choices are Pinot Grigio, Sauvignon Blanc, Rioja, or Merlot.) Add a combination of fruit juice and/or fresh fruit, blend until smooth, and freeze until the desired consistency. (The alcohol in the wine will prevent the mixture from totally freezing solid). For a smoother, quicker result, pour the blended mixture into an electric ice cream maker and process until slushy. Serve in colorful tumblers or Margarita glasses.”

For some of Kelly’s recommendations for delicious wine slush recipes, CLICK HERE. 

(Article adapted from Wine Enthusiast by Kelly Magyarics. Photo Credit: Supple Wine.com)

Unless you speak a wide variety of languages, it’s not surprising that some of us have struggled with the pronunciation of a Gewürztraminer or Spätlese. Thankfully Inter Wine came to the rescue with this A-Z glossary of the pronunciation of wines of the world:

With Summer officially in full swing it’s time to lighten up a little. There are few things greater than enjoying a  glass of wine surrounded by beautiful sunshine. Summer is the highest grossing time for wine sales and as such, most people are looking for good value and younger, lighter wines.

It’s likely no surprise that whites are favoured during the Summer months but did you know that rosés are one of the best sellers as well? Rosés are fantastically refreshing on a hot day. In the white category some popular choices are Australian or New Zealand Sauvignon Blanc and South African Chenin Blanc.

But that doesn’t mean you have to forgo a fantastic red. There are plenty of fabulous reds to enjoy during the hot times. You’ll want to look for light to medium, young vibrant reds with good acidity such as a California Pinot Noir or a Chilean Merlot. True to form with their reputation for being versatile, both of these pair very well with a wide range of foods.

Finally, It could be said that sparkling wine is an essential for every season. It’s an obvious requirement in the Winter for the holiday season and of course for New Years Eve. Spring welcomes it for Easter and Mother’s Day celebrations and then there are the summertime festivities. Sparkling wines are so pleasantly thirst-quenching on a hot Summer night. It could be said that sparkling wine is an all season winner and a particularly hot seller during the Summer season. 

While there are never any rules where your own personal preferences are concerned with wine, from day to day, month to month and season to season, the one thing that is certain is that there is always a special wine to get you through.

(Photo Credit: Kobrand Wine and Spirits.com)

Hosting a wine tasting party is an excellent way to gather fellow wine enthusiast friends and exercise your palette. Wine tastings are very versatile and can range from simple and casual to an elaborate tasting. Either way hosting a wine tasting party is fun and informative and a perfect reason to gather a few friends for an evening of entertaining. Below are some tips to get you started with a blind tasting.

If you are throwing your first wine tasting party your best bet is with a blind tasting. This way you can familiarize yourself with what a tasting consists of without having to worry about themes and food and wine pairings, which make throwing a wine tasting a little more involved. A blind tasting basically consists of concealing the wine’s identity. In other words, no one knows which wine they are tasting. The reason for a blind tasting is simply to rely on your senses without any other outside information that could potentially influence your judgement of the wine. This is a great way to learn to trust your own taste and educate yourself on your likes and dislikes.

An important factor in hosting a wine tasting is obviously ensuring there is enough wine for everyone and the math in this regard is rather straight forward. Plan to serve 2 ounce samples of each wine. So if you have 12 guests you will need 1 bottle per person. However, it never hurts to have a little extra, for emergency purposes. Which brings up the question of how many wines should be sampled. For a blind tasting between four and six is usually a good number.  

Beyond the wine itself, it’s a good idea to provide a tasting sheet for each guest. This sheet will be a resource for each guest to write down their experiences with each wine including any comments they may have, ranking the wine and to generate a dialogue amongst the group. Although one guest may be more informed about wine than another, this is an excellent time to learn from each other in a discussion. 

To spit or not to spit, that is the question and the answer is generally yes. Although it’s perfectly acceptable to sip the wine, you will want to keep a clear head during the tasting in order for your senses to be in top form. So it’s important to provide a spit bucket. A small plastic cup for each guest is suitable for this purpose.

As for food it’s best to stick to bread and water. At least until after the actual tasting. They will act as effective palette cleansers in between each tasting without interfering with the senses. It’s also important to note that strong odours such as scented candles or intensely perfumed flowers should be avoided for the same reason. After the tasting is completed though, it’s thoughtful to have a few appetizers to offer your guests.  

Finally, don’t feel the need to go it alone. Before the tasting ask your guests for their input and ideas on what they would enjoy. They’ll likely be happy to get involved and help and in fact you may find that each of your guests would like to bring their own bottle. That, of course, is something you will want to know ahead of time. Wine tastings should be festive and fun affairs and should never be overwhelming or intimidating. This is where a little planning goes a long way.

Photo Credit: WineTastingParty.com

Last year, Just Fine Wine and Winexpert introduced the Estate Series Small Lots to provide the opportunity for customers to try ultra-premium, region specific wines that otherwise might not be offered in Estate Series due to the scarce availability of supply available. There is a set number of Estate Series Small Lots wine kits produced and once they’re gone, they’re gone. Many customers raved about last year’s Okanagan Pinot Blanc while unfortunately, some missed out. This May, we will be introducing 2 new varieties to the Small Lots:

British Columbia Black Sage Bench Chardonnay

British Columbia is at the forefront of new, New-World Chardonnays, with a crisp, bright style that’s perfectly balanced for food or casual sipping. Pale yellow, with fresh mineral and citrus flavours, notes of pear, white peach, green apple and fine acidity lead to a long, creamy finish with notes of honey.

3 Continents Meritage

A Red Meritage is a blend of two or more of the red “noble” Bordeaux varieties — Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot and the rarer St. Macaire, Gros Verdot and Carmenère. If the blend includes any other grape variety, it is, by definition, not a Meritage. Also, to qualify as a Meritage, no single grape variety can make up more than 90% of the blend. 3 Continents Meritage combines Petit Verdot from Australia, Cabernet Sauvignon from California and Merlot from Chile to make a unique, globe-spanning vision of the quality a wine of the best varieties can truly possess.

The 2010 Estate Series Small Lots Editions are now available in small quantities for a limited time…which likely won’t be long! Last year’s amazing BC Okanagan Pinot Blanc was out of stock in only 6 weeks. Don’t miss this rare opportunity to stock your cellar with these two fabulous wines.

They say a glass of wine a day is good for your health so in the absence of drinking with company it’s inevitable that we will have leftover wine. That brings up the question of the best ways to store an open bottle of wine. It is rather important in an attempt at maintaining the quality and final taste of the wine because once you remove the cork, oxygen can greatly affect the quality of the wine. Storing conditions do matter and there are a number of things you can do to help in the process.

Refrigeration is key as the cooler temperatures slow down the degradation of the wine so tightly re-corking the bottle and storing it in the fridge is the simplest and most important step. Half bottles of wine are available for purchase and if you happen to have a spare empty half bottle (375 ml), pour the leftover wine into the bottle and re-cork. This way the amount of oxygen that is allowed to come into contact with wine is substantially diminished. 

A rather more debatable method of storage is the use of a hand pump vacuum accessory. There are some that believe the vacuum method to be ineffective and even detrimental causing the wine to become flat and dull. The same argument surrounds the use of a compressed nitrogen device that squirts nitrogen into the bottle and is supposed to displace oxygen. Both have their naysayers and enthusiasts alike and both are good accessories in theory and certainly worth personally trying but there are varying reports on either of their effectiveness.

Another popular storage option for open wine is, believe it or not, in the freezer where individual servings can be frozen in ice cube trays and used at a later date for cooking. And if freezing isn’t  for you, why not go ahead and plan a meal cooking with your leftover wine right away? There are many delicious dishes that are made with wine.

One last thing to note is the ideal maximum storing timeline. Some are adamant that  leftover wine be consumed the next day and no longer while others follow a 3-4 day rule. This is where your palette makes the decision but note that older wines will deteriorate in quality much quicker than younger wines. Also, make sure to remove red wine from the fridge a couple of hours before consumption to allow it to come to a suitable temperature. These are just a few tips to ensure your wine experience continues to be even that much more enjoyable. One glass at a time.

(Photo Credit: pizzeriaventi.com)

A lot of people think of Mateus when they think rosés. Mateus is the wildly popular sweet, lightly fizzy rosé which was created and targeted specifically to the North American palette, and for many, that will always be the preferred choice. After all it was the favorite for rosé drinkers from the 1950’s well into the 80’s. However if a sweet wine isn’t for you, there are other choices. Things have come back around to the demand of a dry rosé which seems to be changing even the minds of those who scoffed at the thought of drinking it at all. In fact, a couple of years ago, the volume of sales even outnumbered that of white wines in France and the demand for dry Rosés in North America have sky rocketed.

There has been much talk of the rosé the last few years and for good reason. Rosés are often under rated and don’t get the credit they deserve. There are many reasons to choose rosés. For example, a great bottle of rosé can be found for a very reasonable price. They are a younger wine best enjoyed now without years of aging. But perhaps most exciting for any food lover is that rosés pair very well with a wide variety of foods from prawns to goat cheese to chicken, spicy chorizo and fish and BBQ is a perfect match for a dry rosé. 

Spring and Summer are absolutely the time of year to sit back with all of the wonderful things a rosé has to offer. Refreshing, versatile and very drinkable have all the makings of a warm weather hit. And the new generation of rosés are just that.

(Photo Credit: Creative Loafing.com)

There has likely been a time or two when you’ve opened a bottle of wine and it has smelled and tasted a little off, perhaps a lot off. In these cases it is not your taste buds rebelling against the wine in question, it is probably because the wine is “corked”. Now, corked is not a term that is used to describe those bits of cork that sometimes make their way into our glasses. Corked is a wine term used to describe a bottle that has been contaminated and is essentially undrinkable.

There are various reasons for this and it’s often debatable. Some people are staunch believers that corking happens strictly from a bad cork while others believe in the thought that the tainting may occur from wooden barrels, storage conditions of the wine and even transportation of the corks and wine. It’s important to note that a corked wine has nothing to do with the original quality of the wine. Cork taint can affect wines irrespective of price and quality level. There is one undisputed reason for cork taint and that is the the contamination of a chemical called 2,4,6-Trichloroanisole or TCA for short.

Cellar Notes has a good explanation detailing TCA comntamination:

A ‘Corked’ wine is a wine that has been bottled with a cork that is contaminated with TCA (2,4,6-Trichloroanisole). TCA contamination usually comes from corks but can also come from barrels, other cooperage or even, apparently, from wood within the cellar including walls or beams. The term ‘corked wine’ is applied to all wines with TCA contamination because corks are the souce of most of the problems. The wine industry estimates that as many as 3% to 7% of all wines have TCA contamination at levels that can be detected by consumers. Because most people are not trained to recognize the smell and taste of TCA, only a very small fraction of these bad bottles are ever returned to stores or sent back at a restaurant.

Even a very tiny amount of TCA in a wine can ruin it. Most people become aware of TCA in quatities as small as 5 parts per trillion and some individuals are even more sensitive. When TCA is present in quantities high enough to be evident to a person, it comes across as ‘musty’ aromas and flavors. Even when TCA is not evident in the smell or taste of a wine, very small quantities can subdue the aromas and flavors of fruit that the wine would ordinarily exhibit.

TCA does not pose a health risk (at least in the levels found in wines). It just imparts the aromas and flavors that are objectionable when found in sufficient quantity. Many wines have levels of TCA that are below the threshold of perception. Wine is not the only place you can find TCA. It is also found in some municipal water supplies as well as in some teas.

A great deal of work continues in the cork industry as well as at wineries to develop methods to eliminate corked wine. So far, no completely reliable method has been found.

There are other causes of bad bottles of wine, but TCA contamination is the primary fault you will find in otherwise well-stored bottles. Other faults can include wines that are oxidized, lightstruck or have undergone unplanned secondary fermentation.

Detecting corked wine can sometimes be fairly easy with just a sniff of the wine. It will have a characteristic odor described as resembling a moldy newspaper, mushrooms, wet dog, damp cloth, or damp basement. However there are times when it’s a little more challenging to detect and the only way to do so is by tasting the wine. If this is the case, it will taste like all of the similar qualities above as well as tasting astringent and with a raspy finish. 

Sadly there is no easy way to avoid a corked bottle of wine. Cork is a natural product and can be fair game for microorganisms. And if nature has taught us anything it’s that not everything can be perfect all of the time. 

(References: New York Magazine, Cellar Notes, The Wine Doctor. Photo Credit: RSC.org)

Spring has sprung and that means it’s time to lighten up. The days are longer, the flowers are blooming and the weather finally permits patio lounging time and there is no better way to enjoy that time than with a nice cool glass of wine.

It’s true that wine should never be considered based on whether it’s fashionable or not. After all, for many the word fashionable translates to trendy and that is certainly no way to choose your wines but there is good reason to relate wine to seasons. Spring for example embodies rejuvenation and invigoration and these characteristics call for young, light wines.

So what then are excellent choices for this beautiful season? Crisp Rieslings, an elegant floral Pinot Gris, a refreshing, zesty Sauvignon Blanc or a fruity German Muller-Thurgau are all supremely satisfying for Spring and otherwise. The ease in which these wines can be enjoyed are perfect choices for the refreshment that is Spring.

(Photo Credit: Seaside Florida)

The contributors over at Food and Wine.com compiled a list of their favorite things in the world of wine. The list ranges from some of their favorite wine regions, International wine country hotels, Urban Vineyards, quaint country Inn cellars and Italian villas.  The list also delves into the eccentricities of the wine world, say for example if you are in the market for a $5000 antique corkscrew, it’s on the list. Looking to serve the world’s most exotic raisins at your next soiree? They’re on the list too.

While there are certainly a few elaborate entries, for the most part the list is a huge source of information for any wine lover.

Click here for the full article on Food and Wine.com.

(Photo Credit: Linda Paul)

Decanting wine is essentially the process of transferring wine, usually older wines or port, into a different vessel than its original bottle. It is a simple process with considerable benefits. Decanting is used to remove the sediment that may have accumulated in older wines but it is also a useful tool that allows wine to successfully breathe.  

The most common reason for decanting is to remove the sediment from an older wine, particularly red wine. The reason sediment occurs is because wine naturally has particles from the grape skins and seeds but with the aging process those particles have had the opportunity to separate from the wine and settle in the bottle. By using a decanter you can easily separate the sediment from the wine. This is a very desirable quality of decanting as the sediment is not something one would want to consume. While it is a natural result of the aging process and completely harmless, sediment is not exactly appealing to the eye or the mouth.

Another benefit of decanting is to let the wine breathe which simply means letting oxygen mingle with the wine, usually younger wines, to open up the the aroma and revealing the full potential of the wine by softening its young bite. Simply uncorking a bottle will not permit enough air exposure because of the small opening of the neck.

Finally, from a strictly vain perspective, using a decanter is a beautiful way of presenting your wine. In most cases, decanters are designed to look charming and attractive. The old saying holds true that we eat with our eyes first and the same can be said for enjoying wine. Color is an important factor in wine drinking and for that reason alone, serving wine in a decanter is fabulously alluring. 

When decanting to remove sediment there are a few steps to follow:

• Stand the bottle upright for several hours or the day before you plan on decanting so the sediment can settle on the bottom of the bottle.
• In addition to removing the cork you will also want to remove the foil seal surrounding the top of the bottle. This allows you to see the entire bottle and thus, when the sediment reaches the top you will know when to stop pouring. Some people choose to do the pouring process with a lit candle behind the bottle to further assist in noticing the sediment in the neck of the bottle. To do this, place the lit candle directly behind (but not touching) the neck of the bottle.
• Gently and slowly pour the wine into the decanter trying to avoid any of the sediment sneaking in. You will notice the presence of the sediment when you see it as it is much thicker and darker than the actual wine itself. Once you see the sediment in the neck of the bottle while you are pouring this is the time to stop pouring. Place the bottle down to rest for a minute or two then carefully pour once again just to be sure.
• After you have successfully decanted the wine you may serve it immediately.

In the absence of sediment if your goal is to let a younger wine breathe, simply pour the wine into the decanter and let it breathe an hour or so.

When choosing a decanter you’ll want to look for a clear glass carafe. There are many different decanters on the market and they can range from simple glass to exquisite crystal. They come in an array of shapes, sizes, even upright or sideways versions. And while the more elegant decanters can run fairly pricey, a basic decanter will retail for an average of $20-$30 and that is all one really needs for effective decanting. These can usually be found at any gourmet kitchen shop, specialty wine stores or are widely available online.

Decanting is not absolutely necessary by any means but it does have its benefits and if for just a few reasons it certainly adds an extra element to partaking in a delightful bottle of wine.

(Photo Credit: Riedel.com)

You’ve chosen your wine tastes, you know what you like but before you begin your wine collection it is important to consider proper storage for your wine. The reason storage is relevant is because there are many variables that can affect the final outcome of your wine, especially if you plan on storing it for longer than six months. Whether you are planning short term or long term storage, at a minimum, there are five basic factors:

Temperature

Humidity

Ventilation

Light

Storage Angle

1. The temperature in which you store your wine is perhaps the most important factor. Especially when aging wine but even wine that is stored for just a few months can be affected by poor temperature conditions. Ideally you’ll want the temperature to be between 40-65 degrees Fahrenheit or 7-18 degrees Celsius. It is also important that the temperature level rarely fluctuates more than 5 degrees F or 2-3 degrees C.

2. Humidity is important because a too humid environment can create mildew and potentially rot the cork. Where as if the environment is too dry, the cork can dry out and crack. An optimal humidity level is one that is between 50% and 70%.

3. The cork may allow air to seep into the bottle so ventilation is important because storing your wine near products that have intense odors such as cleaning products could inevitably permeate into the wine.

4. Although the bottles have built in filters that will protect the wine to a certain degree, they can only do so much but not all, therefore storing wine in a dark place that will not allow UV light to penetrate the glass, which causes degradation, is necessary.

5. Store your wine anywhere between horizontally and a 45 degree angle to ensure the wine is always touching the cork which will further reduce any chances of air getting into the bottle through the cork.

Essentially what we are trying to achieve with proper storage is avoiding the allowance of air, humidity and light to come into contact with the wine being that these three factors are what will ultimately alter the quality of your wine. Humidity and temperature fluctuation can be the hardest areas to control and that’s where a wine cooler, otherwise known as a wine refrigerator can be helpful. There are many brands, sizes and styles available ranging from the most basic and economical to the elaborate and extravagant. While a cooler is not critical to your wine storage it can certainly be of assistance and make the process easier.

For more information on wine coolers click here for a comprehensive guide from Wine Coolers Guide, complete with reviews on a variety of coolers.

(References: Cellar Notes, Basic Wine Knowledge, Jonathon Wilson. Photo Credit: Wine Storage.biz)

Dare you serve wine at a Superbowl party? Oh yes, you dare. If you’re confused, allow me to explain. Superbowl parties are no longer an event where only chicken wings and beer are allowed. The times are changing and believe it or not, serving wine at your Superbowl party is not only acceptable but widely welcomed. Sure, you’ll also want to include beer and a few non-alcohol options but there is definitely room for wine. The key to successfully offering wine is to serve a variety of wonderful dishes that go along with it.

Superbowl fare generally consists of chili, wings and chips and dip which are all delicious however, there’s a new favorite to contend with and that is the New Orleans themed Superbowl party which thankfully, encourages serving wine. While it’s famously known for its cuisine, New Orleans is equally known for throwing a good party. Put the two together and you have a surefire hit.

According to Award winning Chef John Folse, Owner of Lafitte’s Landing Restaurant in New Orleans and author of The Encyclopedia of Cajun and Creole Cuisine, “Pinot Noir and Chardonnay are great examples of wines that pair perfectly with New Orleans food.” Whether you are rooting for New Orleans or Indianapolis on February 7th, your guests will certainly be cheering for you and your Cajun and Creole inspired party. Unless of course they are Indianapolis fans, but you can be certain they will still enjoy the food and wine.

Serve any of these fantastic recipes for a tasty New Orleans Themed Superbowl Party:

Pork and Sausage Jambalya 

Louisiana Crab Dip

New Orleans Barbecue Shrimp

Blue Cheese Gougere

Oysters Rockefeller

Cajun Stuffed Mushrooms

Louisiana Crab Cakes with Creole Tartar Sauce

Po’ Boy Sandwiches

(Photo Credit: Squidoo.com)

If you have ever wondered what is fact or fiction regarding all of the many preconceived notions about wine, you are not alone. There are a staggering amount of theories about wine and many of them change on a regular basis and depending on who you ask and what day it is.

Better Tasting Wine decided to take a closer look at some popular myths about wine.

1. Wine goes best with cheese?

Contrary to common practice, great wines should not be accompanied by cheese. Cheese’s heavy texture and taste rid the tongue of its ability to fully enjoy the richness and balance of a good wine.

2. Vintage wine means expensive wine?

Vintage wine is a wine with a “birth year”. The term has been commonly misused to describe expensive wine. When in reality, most non-sparkling wines are vintage wines.

3. Slow dripping wine legs indicate a better quality wine?

The wine’s legs (the “tears” that flow down on wine glass when you swirl) indicate the full-bodiness of the wine but give no indication of the wine’s quality. Fuller-bodied wines generally have slower dripping legs.

4. Letting a bottle of uncorked wine sit for an hour can make the wine taste better?

Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to treat yourself and your wine. Not only can you not drink the wine for an hour, the aerating method is ineffective. The narrow bottleneck simply prevents air from opening up the wine.

5. France is the country that produces the most wine?

Italy though smaller in size than France and California is the world’s largest wine producing country. With ~20 wine regions stretching from its north and south end, Italy also offers the most variety of wines.

6. Cabernet Sauvignon is the most planted grape?

“Cab” might be the most well-known type of red but definitely not the most planted grape. There are more merlot grapes planted in the world than any other red or white grapes.

7. Wine tastes much better with age?

This is true for premium, high quality wines, but not true for many wines. As a general rule of thumb; Inexpensive, dry white wines should be consumed within one to three years of its production year. Inexpensive red wines should be consumed in one to two years.

8. Red wine causes more headaches than white wine because of its higher sulfites content?

Contrary to popular beliefs, sulfites (or sulfur dioxide) do not cause headaches. Our bodies produce sulfites each day. Sulfites can also be found as a preservative in many common daily foods. However, to those with asthmatic issues, sulfites can induce a reaction.

Red wines have less added sulfites than white wines as their grape skins have natural preservative ability. Cheap, low alcohol white wines require more sulfites to prevent oxidation.

9. Storing an unfinished bottle of wine in the fridge is an effective way to preserve it?

While great for white wines, putting intense red wines into the fridge will tone down its flavour and acidity. Even after warming, the wine will not taste the same.

“What type of wine do you like?” This is likely the first question you’ll be asked at any wine retailer but what if you’re looking for something new, something different than your usual? This particular question is far too general and it may be difficult for you to communicate just what you are looking for. This Detailed Wine Search is a uselful tool to get you started but beyond that, there a few more things to consider while assessing your own tastes.

Discovering your palate is simply a matter of tasting a variety of wines and deciding what you like and don’t like. There is no wine that is one-size-fits-all because every one has different tastes. Making note of your preferences will significantly improve your selection and experience of wine. As you taste wine, write down your impressions and look for patterns in your preferences. Wines have four basic components: taste, tannins, alcohol and acidity. Tastes can range from fruit, leather, spices, nutty, vanilla, or some combination of the above – what are your favorites? Do you prefer strong or subtle tannins, alcohol, and acidity? Do you like sweeter or dry wine? Answering these questions will generate a better understanding of what you like.

Finding your taste for wine is an ever evolving process as our senses change from time to time. Given our uniqueness there is no right or wrong when it comes to choosing a wine that you like. In the end it’s really up to your taste buds to decide.

Below is a quick quiz from Food and Wine Magazine to help further familiarize yourself with finding your wine style:

1. Which do you drink?

WHOLE MILK: Go for richer, more full-bodied wine—California Chardonnay, for instance.

SKIM MILK: You like lighter-style wines, such as an Italian Pinot Grigio.

2. Which do you prefer?

GRAPEFRUIT JUICE: You like things with high acidity—for whites, that means varieties like Sauvignon Blanc or Riesling.

ORANGE JUICE: You prefer sweeter, riper flavors, try an Australian Chardonnay.

3. Which would you rather have on a steak?

CRACKED BLACK PEPPER: Try spicy Old World reds, like a Montagnac Syrah.

BEARNAISE SAUCE: You want a lush, smooth California Merlot.

4. Which sounds more appealing?

BLACK TRUFFLES: You’re a fan of earthy, funky umami flavors. Drink a Chilean Pinot Noir from the Old World.

BLACKBERRIES: You love fruit. New World reds are your thing: Australian Shiraz.

For a more detailed quiz on finding your wine personality, click here to take a 20 question quiz from Food and Wine.

(References: Food and Wine, Cellar Notes. Photo Credit: Stacy Brady)

Learning about wine may seem like a daunting process but it doesn’t have to be. By familiarizing yourself with a few wine terms you can easily remove the mystique. Perhaps the simplest beginning for anyone looking to build their knowledge of wine is with the glossary below. This list provides a general understanding of some commonly referred to wine terms and although it’s certainly not necessary to remember all of these terms, knowing just a handful is a good place to start.

Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.

Appellation: The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc.

Balance: Harmony or “being in tune” among the various components of wine, fruit, tannins, alcohol and acidity.

Barrel Aging: The process of maturing wines in a barrel for months after fermentation.

Barrel Fermentation: Winemaking technique whereby alcoholic fermentation results in a barrel (usually oak).

Big: A wine that is powerful in flavor or tremendously harmonious in how it presents its components (see “balance”) can be called big. You can also use this term if you just really really like the wine!

Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.

Bordeaux: The most important wine region in France. Wines from this area are called “Bordeaux”. Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.

Bouquet: The array of aromas in a wine. Also known as “the nose”.

Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

Cava: The name for Sparkling Wine (similar to Champagne) from Spain.

Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.

Champagne: An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.

Chewy: A way of describing especially thick texture and/or tannins in red wine.

Claret (Clairet): In England, “Claret” refers to English-style Bordeaux or wines from Bordeaux. In France “Clairet” is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

Complex: In wine-speak, this is a positive term, referring to lots of different flavor and aroma components in a wine. Dry/Off

Dry: Little or no sugar = “dry”, slightly sweeter = “off dry”.

Fermentation: A process whereby yeast acts on the sugars in ripe grapes to produce alcohol.

Icewine: A special wine produced by leaving the grapes on the vine until they are well frozen. They are then hand-picked and immediately pressed, while still frozen. The frozen must is then fermented and aged in barrels. Icewine is thick and sweet with rich and complex flavors.

Late Harvest: Indicates grapes that are picked as late as possible in the season for maximum sugar content.

Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.

Oak: Wine is often aged in oak barrels to add that distinctive “oaky” flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply “oak” flavor to reds.

Sediment: The pieces of debris at the bottom of a bottle aged wine that has not been filtered. One of the reasons for decanting a wine. 

Sommelier: In a fine restaurant, this is the person responsible for only the wine selection and is able to assist you with selecting a wine with dinner.

Tannin: This taste sensation comes from seeds, stems and skins of grapes, imparting a “pucker” to the taste as well as complexity and structure.

Varietal: Refers to wine made from a specific grape variety like Cabernet Sauvignon, Merlot or Chardonnay.

Vintage: The year in which the grapes were harvested.

Wine Glossary Adapted from: Wine and Leisure.com Photo Credit: Vermont Culinary exchange

The Christmas and New Years excitement has come and gone. What better way to cure the winter blahs than gathering with a few friends and family for an enjoyable get together around the fondue pot? The classic cheese fondue party is always fun, interactive and a guaranteed hit with everyone.

According to the ultimate hostess, Martha Stewart, there are a few rules to follow at any fondue party: 

Rule 1: If a woman drops her bread in the fondue pot, she has to kiss every man at the table.

Rule 2: If a man drops his bread in the fondue pot, he has to give a bottle of wine for everyone at the table (that’s where Just Fine Wine comes in handy!).

Rule 3: If someone drops two pieces of bread in the pot, they have to plan the next fondue party.

Martha’s Tip: Make sure you invite men you want to kiss to your fondue party.

Recipe:

8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)

4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper

1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc

1 tablespoon kirsch (cherry brandy)

2 teaspoons freshly squeezed lemon juice

Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Assorted vegetables, cut into pieces, for serving

Directions:

1. Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

2. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

Serves 6

(Recipe and Photo from Martha Stewart)

The Mimosa is a popular cocktail dating back as far as the 1920’s and is most commonly served at brunch but is the perfect cocktail for any celebration. A traditional mimosa consists of chilled champagne or sparkling wine and orange juice, served in a champagne flute. While the original mimosa is delicious in it’s own right, modern day time has extended the mimosa to a variety of flavors that are only limited by one’s imagination.

Mimosas are wonderfully festive and even better, they are so simple to make. In lieu of orange juice, some popular alternatives are raspberry, grapefruit, pear and quite fittingly for this time of year, cranberry. Many variations also welcome a splash of Triple Sec or Grand Marnier which always add a little extra joy to any occasion. Serve mimosas at your next gathering and you can guarantee a great time will be had by all.

Mimosa Recipe:

1/2 cup juice, such as any of the above suggestions, chilled

2 cups champagne or sparkling wine, chilled

4 tablespoons Triple Sec or Grand Marnier

Directions:

1. Place 1 tablespoon of Triple Sec in each champagne flute.

2. Top with 2 tablespoons of the juice and 1/2 cup of champagne.

3. Serve garnished with a slice or berry of the juice you use.

Serves 4

(Photo Courtesy of The Food Network)