In keeping up with a feature I started on here in February I am trying to log a “term of the week.”  It could be from anywhere, wine, beer or spirits.  The hope is this will be a helpful feature making you all more and more familiar with the wide world of beverage alcohol.  However I will be the first to admit this is not a unique idea.  There are many blogs that have helpful definition sections, plus between apps and websites there are a copious number of ways in which you can get the definition you are seeking.  But you came here.  Plus the hope is I can provide definitions to terms you may not already know or have ever thought about.  I also won’t be simply copying formal definitions from dictionary’s.  I will try to provide descriptions that are helpful and easy to understand well also providing some insightful context.  Enjoy.

May 7th:
Acidity: So this should be a pretty straight forward definition since acidity is exactly what you think it is.  It’s the sour sensation you get in wine.  It’s felt on your cheeks and it makes your mouth water.  But what is it doing in wine and why do we want it there?  First let’s clarify one thing right away.  Acidity is not found only in white wines.  Red wines actually have plenty of acidity too.  Red wines from Northern Italy for example are loaded with acidity.  It has bunch of purposes in everyday wines and is sought after in wine making all over the world.  Take those Northern Italian wines again for example, acidity in wine helps cut through the acidity in food.  Tomatoes for instance which are a staple of the aforementioned Italian cooking.  It also helps cut through fatty and oily foods, which is why high acid white wines are a classic fairing with fatty fish.  However one of the most important things acid does in wine is help with its aging potential.  No, not all wines are age worthy my friends.  One of the things an expert will test for when determining how long a wine can sit is how much acidity it has.  The acidity will mellow over time and blend with the other flavours to help the wine age and improve with time.

May 14th:
Champagne: In today’s feature I thought I would dive into one of the most well recognized, expensive, and notable wines in the world.  Everyone has heard of Champagne whether you like wine or not.  Hip hop artists have helped make Dom Perignon one of the most well established and popular alcoholic beverages around.  So what is Champagne? Well to be precise Champagne is a region in the North of France.  It so happens that the most famous sparkling wine happens to come from this region.  Much like facial tissue is often simply referred to as Kleenex, sparkling wine is often incorrectly referred to as Champagne.  Technically Champagne is nothing more than sparkling wine produced in this defined region of France.  Despite the fact that sparkling wine is made the world over using the same methods as Champagne it can’t legally be referred to as anything but sparkling wine.  What makes it so special?  Well for starters it is very good wine and recognized as such by critics everywhere, so quality certainly counts.  It’s also rich with history and wine making practices which have stood the test of time.  Plus it has received some tremendous marketing support including the aforementioned fixation which exists in popular culture everywhere.
Here are some other fun/interesting facts about Champagne for your next dinner party:
- it is made with a blend of the Pinot Noir and Chardonnay grape varieties
- the world famous “Cognac” is a region in Champagne
- sparkling wine that declares it is made in the “traditional method” (often indicated on the label) are telling you it is made using the traditional Champagne production methods

- Mark
Follow me on Twitter: @towineman 

The popularity of these top 5 lists has been astounding.   My top 5 least favourite beers continues to be my most read post to date, followed at a close second with my top 5 favourite beers.  So in keeping up with this popular trend I thought I would post another top 5 list, this time with a wine focus.  I present to you my top 5 favourite grape varieties.

Once again your comments and feedback are welcome and very much appreciated.  Leave a message right here on the blog, reach out to me on Twitter @towineman, or send me an e-mail to towineman@gmail.com.

5. Melon de Bourgogne – white wine 
A bit of an unknown grape variety this one is new to my list as well.  Melon happens to be the only grape variety permitted in the Muscadet AOC in France.  Muscadet (not to be confused with Muscat) is a region on the very western end of the Loire Valley in France in the Nantes region.  In simple terms every time you see a wine labelled Muscadet it is made with Melon, though the grape variety will rarely appear on the bottle.  If you haven’t yet tried Muscadet get to the LCBO now.  It is a simple grape by nature but the wine making techniques of the Loire help in the production of some very complex Muscadet wines.  Classic Muscadet will be light bodied, almost always dry, very refreshing, and loaded with acidity.  These characteristics make it the classic pairing for Oysters and that in itself is good enough for me.

4. Sangiovese – red wine
Here is another one that may look a bit unknown when you first read it.  But I assure you that you are familiar with Sangiovese.  It is the classic grape variety of central Italy, most notably Tuscany.  What gets it on this list is it’s the dominant grape variety in Chianti wines, including the beautiful Chianti Classico or Chianti Riserva.  In fact for a wine to be labelled Chianti is must include at least 80% Sangiovese, and some wines use 100% Sangiovese.  I had to include an Italian wine on here and when I think of my favourites Chianti jumps out at me.  But the title of this post is favourite grapes, so folks I present to you Sangiovese.

3. Chardonnay – white wine 
Here is one that may look more familiar to everyone.  That’s probably because it’s the second most widely planted white grape variety in the world (total area) and is planted in more regions around the world than anything else – yes including Cabernet Sauvignon.  It’s popularity and versatility to various climates are the reason why.  Now as those who have read this blog know popularity does not guide my decisions, so let’s put that aside.  Why does Chardonnay make this list? Why is it my favourite white wine grape? Simple.  It is used in some of the greatest white wines in the world.  It is the key grape in all classic white Burgundies, it is a vital component in all Champagnes, and is now universally recognized and the best white wine being produced in Ontario.  Enough said.

2. Pinot Noir – red wine 
I guess I am proving I am a Burgundy fan because Pinot Noir is the main grape variety in red Burgundies just as Chardonnay is the key grape in white Burgundies as I mentioned above.  But outside of the classic Burgundies there are great Pinot Noirs being produced all over the world.  Oregon, the South Island of New Zealand, California, and Chile are all producing amazing Pinots these days.  Also in similar fashion to Burgundy where Chardonnay and Pinot Noir are king, Ontario follows suit and along with the amazing cool climate Chards we are gaining recognition for outstanding Pinots.  Finally the other beautiful thing about Pinot Noir is its ability to pair well with a variety of food.  It’s not as big as Cabernet Sauvignon or Shiraz so while some can hold up to red meats, it can also be paired with ham, turkey, and chicken, making it a go to choice on all major holidays.

1. Malbec – red wine 
So without further adieu I give you my #1 favourite grape variety.  Ladies and gentleman the lovely and talented Malbec.  In my opinion this is without a doubt the best wine you can buy.  Sure I might be a bit bias because after you have visited Mendoza Argentina, the Malbec capital of the world, you fall in love with these wines.  Malbec creates big wines which are rich with fruit, plus they are full enough to hold up to all red meats and game which are they main meat dishes in Argentina.  In fact I would argue that Malbec is the absolute best wine to pair with steak.  It’s got the tannin and body to hold up.  Just like Italian wines should be your best bet with Italian food, Malbec and steak are a match made in heaven as steak happens to be one if the main meat dishes in Argentina.  Plus there is another key element of Malbec which simply can’t be said of many other wines.  Malbec provides exceptional value in this otherwise overpriced marketplace.  The LCBO has many fantastic Malbec wines for under $20.  That is a huge factor.  So at the end of the day, for me, Malbec can do no wrong and for that it comes in at #1.

- Mark
Follow me on Twitter: @towineman 

I thought I would dedicate today’s post to a company who I consider to be at the forefront of the Toronto Social Wine Scene and who’s founder I consider to be a personal friend.

Have you ever asked yourself any of the following questions or had any of the following thoughts?
- I love wine but I am just not confident in my tasting ability
- I wish I knew more about wine but I just can’t stand that snobbery that wine critics exhibit
- Is there a group in Toronto that does wine tastings in a fun and social setting?
- I wonder if a lot of people are like me and want to know more about wine but don’t know where to start

If you find yourself relating to any of the above I present the answer to you… iYellow Wine Club.  In its simplest form iYellow is a social club for the casual and educated wine lover alike.  Started in 2006 they are now up to an astounding 8,000 members.  Once you have joined and attended an event you will quickly understand why.  With the quick wit and fun loving attitude of founder Angela Aiello, the events are extremely enjoyable while being unthreatening to the even the most passive or introverted wine lover out there.  Whether its a quiet Thursday night gathering and social wine tasting at Marben (http://www.marbenrestaurant.com/) or a Malbec World Day celebration with hundreds in attendance and a featured DJ, these events are blast.  They now even offer group trips abroad with this years group trekking to the heart of the Tuscan wine region at the end of June.  Leave all the details to the iYellow group and you won’t be disappointed.  Plus with 8,000 members they now have group buying power and the relationships in the wine world to bring you the best of the best at a very reasonable cost.

Another great feature is their wine school classes where you can study subjects ranging from the Wines of California to Wines of Argentina on any given night.  Trust me coming from someone who has studied wine for the past year and a half, it can be a daunting task and one you have to be committed to.  iYellow on the other hand gives members the chance to learn about wine at their convenience and choose classes only that meet their particular interests.  So you can attend one class or all of them if you so desire.  They are hosted by Angela herself in conjunction with one of Toronto’s foremost sommelier’s, Taylor Thompson.

Among all this however here is the best part.  Joining iYellow is absolutely free! There is no obligation to attend anything that they do.  So join today and become a part of the wine revolution!

Join today: http://iyellowwineclub.com/membership
iYellow Wine School: http://iyellowwineclub.com/wineschool
iYellow upcoming events: http://iyellowwineclub.com/events
iYellow Blog: http://iyellowwineclub.com/blog
Follow Angela on Twitter: @angelaaiello
Follow iYellow on Twitter: @iyellowwineclub

- Mark
Follow me on Twitter: @towineman 

In keeping up with a feature I started on here in February I am trying to log a “term of the week.” It could be from anywhere, wine, beer or spirits. The hope is this will be a helpful feature making you all more and more familiar with the wide world of beverage alcohol. However I will be the first to admit this is not a unique idea. There are many blogs that have helpful definition sections, plus between apps and websites there are a copious number of ways in which you can get the definition you are seeking. But you came here. Plus the hope is I can provide definitions to terms you may not already know or have ever thought about. I also won’t be simply copying formal definitions from dictionary’s. I will try to provide descriptions that are helpful and easy to understand well also providing some insightful context. Enjoy.

April 2nd:
Zinfandel: Here is a chance to clear the air and give credit to one of the worst oldest and most robust red wine grapes. Yes that’s right… Zinfandel is a huge, robust red wine. I’m not sure who created “Pink Zinfandel” and completely ruined the reputation of this grape, but that is NOT what Zinfandel is all about. Pink Zinfandel is an awful, sweet wine which tastes like juice. It not only ruined the reputation of a noble grape variety, but also the reputation of Rose wines everywhere. True Zin is a robust, hearty red wine. Loaded with tannin and stewed fruit flavour. It is huge in California accounting for over 10% of the total plantings in the region. I’m not personally a big fan of Zinfandel but those that like it are very loyal. So try a true Californian Zinfandel and see for yourself that Pink Zinfandel has no place in the world of premium wine.
Here’s a few to try:
Ravenswood Old Vine Zinfandel, 2009 – $19.95 – LCBO #942599
Clos Du Bois Zinfandel, 2009 – $19.95 – LCBO #38000
Gnarly Head Old Vine Zinfandel, 2010 – $16.95 – LCBO #678698

April 9th:
Chianti: Similar to the way wine is labelled in France the term Chianti seen on a wine label is a region… not a grape. Yes this is much different from the way we label wine in North America where you find straight labels of Chardonnay, Pinot Noir, etc. Rarely will you find a term like “Beamsville Bench” displayed more prominently on the label then the grape variety. In the Old World (France, Italy, Spain) this is the norm and grape varieties are rarely shown anywhere on the label. In fact many are blends and without some form of wine education, or a lot of reading, you may never know the grapes used in these blends. So let’s take Chianti. It’s a region in Tuscany which is a large and prominent wine appellation in Italy. Chianti is made up primarily of the grape sangiovese to the point of some wines even using 100% sangiovese. In fact nowadays for a wine to be labelled “Chianti” it must include at least 80% sangiovese. Other grapes may make up the balance of the blend, including Canaiolo, Cab Sauv, Cab Franc etc, but sangiovese overwhelmingly dominates. So the next time you sit down with a beautiful Chianti Classico you may want to think is of it in North American terms and understand your drinking Sangiovese. However also understand it’s very wrong to call it that.

April 16th:
Residual Sweetness: This is a term used to describe the sweetness you will taste in a wine. To be precise it is the actual level of sugar (grams per 100ml) which remains in the finished product. Grapes contain sugar. Yeast is added which feasts on the sugar to create alcohol during fermentation. If there is excessive sugar in the grapes the yeast will die out before all the sugar is consumed, therefore leaving this residual sweetness in the wine. This happens with overly ripe grapes, frozen grapes, dried grapes, and for many other reasons. For the most part it is the intention of a winemaker to have residual sweetness in the style of wine they are making. In some cases, if permitted, winemakers will add artificial sweetness to create the final product. To the consumer a basic understanding of this is essential hence my writing about it today. More than just ice wine is made to be sweet and many styles of sweet wines are of premium quality and are sought after around the world. The majority of wine we see is dry meaning no residual sweetness, so the LCBO makes it easy on the consumer to distinguish the difference. When you read a wine label at the liquor store you see a number in the bottom corner. A ’0′ indicates no residual sweetness, thus a dry wine. In increasing numbers from there sweetness is indicated. So if you buy a wine labelled ’1′ expect some discernible sweetness and a wine labelled ’7′ to have a fair bit. The Inniskillin late harvest Riesling for example is a ’7′. Then it is also worth noting that they label wines with an ‘S’ which of course indicates sugar. Ice wine for example would typically get labelled an ‘S’. I do encourage you not to shy away from sweetness in wine, but it is good to understand what it is you are buying to ensure it’s what you want to buy. Then if you do decide to try a wine with some sweetness just be sure to drink it on the right occasion.

Here is the actual rating scale the LCBO uses. The number on the right is the LCBO number the range on the left is grams of sugar per 100ml.

0.00 to 0.49 – 0
0.50 to 1.49 – 1
1.50 to 2.49 – 2
2.50 to 3.49 – 3
3.50 to 4.50 – 4
4.50 to 5.49 – 5
5.50 to 6.49 – 6
6.50 to 7.49 – 7
7.50 to 8.49 – 8
8.50 to 9.49 – 9
9.50 to 10.49 – 10

April 23rd:
Brandy: Did you know that the spirit Brandy is, in simple terms, just distilled wine? Well now you do. Of course there are many complexities in the production process which I won’t launch into here, but at the core all Brandy starts as base wine. For the most part the base wine wouldn’t be drinkable in the traditional sense, but it is made from grapes and is 100% a wine. Even the most premium of Brandy’s, which most consider to be Cognac, starts as a base wine. Cognac however has to be sourced using grapes from the Cognac region in France. But don’t be fooled it is still a Brandy, much like Champagne is just a type of sparkling wine from a specified region in France, or Scotch is just a type of Whisky produced in Scotland. Just think of it like this. Take a wine. Distill that wine. Bingo… Brandy. It doesn’t matter if you come from Spain (often called Brandy de Jerez), France (called Cognac or Armagnac), Italy (famously called Grappa or Pomace Brandy) or here at home where we do produce Ice Wine Brandy often made by blending brandy with various Ice Wines.

- Mark
Follow me on Twitter: @towineman

In keeping up with a feature I started on here in February I am trying to log a “term of the week.”  It could be from anywhere, wine, beer or spirits.  The hope is this will be a helpful feature making you all more and more familiar with the wide world of beverage alcohol.  However I will be the first to admit this is not a unique idea.  There are many blogs that have helpful definition sections, plus between apps and websites there are a copious number of ways in which you can get the definition you are seeking.  But you came here.  Plus the hope is I can provide definitions to terms you may not already know or have ever thought about.  I also won’t be simply copying formal definitions from dictionary’s.  I will try to provide descriptions that are helpful and easy to understand well also providing some insightful context.  Enjoy.

March 5th, 2012: 
VQA: You probably see this labelling term on most of the Ontario wine you buy from the LCBO.  But do you know what it stands for and what it actually suggests about the wine? Well for starters it stands for “Vintners Quality Alliance” and it is a regulatory system in Canada that is the premier symbol for quality wine.  Very similar, conceptually, to the appellation systems in France (AOC) or Italy (DOC), it is a labelling term that ensures the grapes, winemaking, varietal percentage, and various other factors meet certain regulations and restrictions therefore suggesting the quality of the final product.  At the end of the day it is a distinguisher (is that a word?) to help the consumer tell one wine from the next and it helps us assume a wine is of particular quality without being able to taste before we buy.

March 12th, 2012:
Age Labels on Whisk(e)y:  When you look at a bottle of Single Malt, Irish Whiskey or even Bourbon your purchase will often be swayed by the age on the label.  But what exactly does that age represent?  Well for starters it is the amount of time that the whisky has spent in an oak barrel.  Of course the type of oak barrel and the regulations for ageing differ depending on where the product is made, but the ageing is in oak.  The actual age number you see on the bottle represents the minimum amount of time any portion of the liquid spent in the barrel.  For many the final product is made up of a blend of many different distillations or even a blend of many different whisky’s but you can be assured that if an age is stated on the bottle that is the absolute minimum amount of time that product spent in oak.  So yes conceivably you could actually buy a Glenfiddich 12 year old that has portions of the blend which spent over 20 years ageing.  Of course with a huge producer like that it is quite unlikely, but you get the point.
What if no age is stated on the bottle?  Well in Scotland and Ireland this means a minimum of  3 years ageing.  Whereas in the US they don’t exactly specifiy a mimium if you don’t state the age on the label.  However the going trend is a minimum of 2 years for American made Whiskeys.

March 19th:
Shiraz vs. Syrah: This may come off as a juvenile clarification to some of you, but there still seems to be plenty of confusion surrounding the classification of Syrah and Shiraz.  It is 100% true that they are exactly the same thing.  They are both the “Syrah” grape variety.  What happened was during the rise to prominence of Australian wines in the late 1980′s they coined the term Shiraz.  To be truthful it is not much more than a marketing gimic which has worked tremendously.  So much so that despite Syrah being around for centuries in France this confusion still exists and this post needed to be written.  Like with any other grape variety there will be a difference in flavour between a Shiraz from Australia and a Syrah from France or anywhere else, but that is to do with the wine making methods and the growing conditions, not the grape itself.  So be careful the next time you boisterously claim you love Shiraz, but dislike Syrah or vice versa.  Shiraz will be found primarily in Australia, South Africa, and New Zealand, whereas Syrah can be found in France, Chile, Argentina, the USA, and Canada.

March 26th, 2012:
Tannin:  Tannin is probably one of the most widely used terms when someone is describing a wine to someone else.  Those who are knowledgeable will comment not only on the strength of the tannin, but also what type of tanning they detect (lean, astringent, etc.)  But what is it?  It is an astringent substance that is found in the stalks, seeds, and skins of the grapes as well as the oak ageing process.  When tasting wine it is the sticky, dry sensation you get on your cheeks and gums.  If you swirl the wine around in your mouth and feel as though your gums are stuck to your teeth, that is a lot of tannin.  The more contact a wine has with the contributing factors the more tannin that will be passed into the wine. Since white wine doesn’t use the skins, stalks, or seeds of the grapes very little tannin (if any) is ever passed on to white wines which is why it is not discussed.  Red wines will always have tannin but of course some more than others.  I often hear people joke about the tannin in the wine “oh great tannins” “I can really taste the tannin” but I reason that those people don’t understand the importance that tannin has on red wine.  It gives it body, structure, flavour, and texture and is one of the most important components in determining the ageing potential of great red wines.  It also happens to be the compound that pairs so well with the protein in red meat and one of the main reasons we consider tannic wines to be perfectly paired with steak and fine red meats.

- Mark
Follow me on Twitter: @towineman 

1) Scotch (or whiskey) Stones 
I admittedly have never tried these but my sister in law asked for my thoughts on them so I figured why not kick off this week’s 3 things post with a few comments (admittedly with a little research).  For those that don’t know what Scotch Stones are, they are small cubes of soapstone that you freeze.  You then put them into your whiskey where they give you the benefits of a chilled drink without remotely altering the flavour.  The purist whiskey drinker likely prefers to drink the scotch neat which means to add nothing except perhaps a small touch of water.  Others do prefer to have a slightly chilled drink, however when the ice cubes begin to melt they will alter the flavour.  So the scotch stones make sense.  Personally I like my scotch neat with only a touch of water.  But I do like it chilled so I can see myself enjoying these.  Either way there are many gimmicks in the world of beverage alcohol and I can confidently say I don’t think these are one of them.

2) Right Bank and Left Bank Bordeaux
You probably hear the terms Right Bank and Left Bank Bordeaux thrown around quite a bit.  In referring to these small regions of France it’s quite common to simply say “Left Bank” and assume people know what you’re talking about.  However you may not have a clue.  In fact a lot of people probably don’t know.  Outside of knowing that Bordeaux is a great wine region you may not now exactly what Bordeaux means.  So I thought I would clarify.  For starters Bordeaux is a region in the southwest of France.  It is probably the most famous wine region in the world, garnering the highest price points for wine.  The two banks of Bordeaux are separated by the Garonne river.  Not surprisingly to the west of the river is the Left Bank and to the east is the Right Bank.  Outside of geography the key differences lie in the grapes used in red wine production.  Red wines in Bordeaux are blends, always made from Cab Sauv, Cab Franc, Merlot and to some extent Petit Verdot and Malbec.  The main difference however is that on the left bank the blends tend to be Cab Sauv dominated, whereas on the right bank they tend to be merlot and cab franc dominated.  While red wine is certainly the majority of Bordeaux wine produced they also make a famous sweet white wine.  The city of Sauternes is part of the Bordeaux Region, where they grow Sauvignon Blanc and Semillion for the production of this sweet wine.
Key Left Bank Regions: Margaux, Graves, Medoc
Key Right Bank Regions: Saint-Emilion, Pomerol 
This is a very simple and short definition of a great wine making region.  However the next time it comes up in conversation or the next time you are looking at a Medoc in the LCBO, I hope you’ll have a better understanding of what it actually means.

3) A quick note about Prince Edward County
Playing second fiddle to the Niagara region on the Ontario wine scene can’t be easy for a region trying to make a name for itself.  But Prince Edward County (PEC) is a region you need to take note of.  They have a great culture promoting homegrown viticulture, gastronomy, and tourism.  It’s like a small town everywhere you go.  However more importantly to the wine drinkers out there they have a wonderful cool climate that is conducive to some great wine making.  For many popular grapes (Cab Sauv, Riesling, etc) they remain a bit behind.  However for the production of the classic cool climate grapes of Pinot Noir and Chardonnay they are playing with the big boys and making some beautiful wines.  Only about 2 hours from Toronto it’s worth the trip out there and if you can’t make it buy some from the LCBO next time and give them a shot.
Here are some wineries to check out:
Chadsey Cairns: www.bychadseyscairns.com
Closson Chase: www.clossonchase.com
Karlo Estates: www.karloestates.com
Lacey Estates: www.laceyestates.com 

- Mark
Follow me on Twitter: @towineman