- Category: On the Road with the Grape Guy
Every year I try to pick a few wonderful wines that really get me anticipating their arrival at the LCBO (sometimes they’re already there as a hidden gems). This year, hands down, a wine from a California winery took the crown: Folie a Deux 2005 Menage a Trois (#665158 – Vintages July 21, 2007 - $18.95) – a fun little name for a fun wine. A blend of three grapes, and one of the few times you’ll see Zinfandel as one of those grapes: Zin, Merlot and Cabernet Sauvignon. Great fruit flavours and smells, mainly plum and cherry and just a hint of perceived sweetness on the finish – which I am sure come from the jammy-fruited Zin flexing its muscles. This is a fun, friendly and wonderful wine I’d be happy to serve anywhere … it’s not pretentious and snooty, it’s just plain good and well priced.
Delheim 2004 Pinotage (#714253 - $19.95) with a great cherry-vanilla nose and raspberry-leather taste (South Africa). De Bortoli’s new release at the LCBO is Deen Vat 9 Cabernet (#17467 - $14.95) which is a good value Cabernet, smooth, easy drinking with black fruit, vanilla and some cinnamon flavours (Australia).
The Wine and Cheese Show is also a great way to discover wineries that may be right in your own backyard. Lailey Vineyards (Niagara-on-the-Lake) 2004 Cabernet ($19.95 – winery only) is drinking wonderfully right now, but could probably sit a few more years, if you are so inclined to wait. Downey’s, a fruit winery on the outskirts of Brampton, has made the leap to maple syrup wines with Maple “Gold” (375ml - $26.95 / 200ml - $14.95); not too sweet, surprising, considering its maple – but otherwise it retains all the characteristics of maple. This is a wine for dessert in very small glass – as Brylcream would claim “a little dabble-do-ya”. Mastronardi, from out Lake Erie North Shore way, gave me a tasting of 3 new, value priced, wines: a good fruit driven 2005 barrel-aged Chardonnay ($16); a stainless steel 2005 Zweigelt ($13) a flavour profile of rhubarb, spice and plum – very smooth; and finally, their 2005 Reserve Cabernet Franc ($18), lots of spice with a mingling of red and black fruit.
Not Just Wine:
Beer is also a big part of the show and two Ontario breweries have some big news. The Robert Simpson Brewing Company of Barrie is launching “SugarBush”, a lighter (4.5%) beer that has great fruit forwardness, some apparent sweetness (from the fruitiness), with a nice, clean, nutty finish – this’ll be a hit at your local pub; someone made mention that it tastes comparable to South American beers, not surprising since the yeast was sourced from Mexico.
Prince Edward County’s Glenora Springs Brewery is sportin’ a new name, a new look and a new location. Barley Days Brewery, soon to be relocated more inland (closer to Picton), have shucked their usual big bottled beers for the more standard size bottle … though the beer inside has not changed (just the name of some of them). Al Sager, sales and marketing manager, told me it’s to make it more accessible, “the LCBO likes that size bottle” – that way Barley Days beer can be enjoyed outside the County more readily by those who visit and enjoy the product.
Looking for something to end your day or meal? I am a big fan of port, but if you are looking for something a little lighter but still on the sweet side to finish off that wonderful Easter meal, special dinner or even just a snip of something to end the week or day off, try a Mavrodaphe of Patras (Greece - #208413 - $10.95). This truly is a steal of a wine … not too sweet (sugar code 13) but easy drinking and it leaves the mouth sweetened just enough to be comfortable without cloying it up. Good port like aromas, but lighter – heck I bought two.
I would say the Wine and Cheese Show was very successful if for nothing else I found some great wine world finds … why go to the Wine and Cheese Show you ask – because you can’t allow yourself to be caught in a one country, one grape wine-rut when there is so much out there to try … some might say there’s a glut of good wine. Say goodbye to the Rut and hello to the Glut.