Video: Penfolds Wine Tasting of Grange, RWT, Magill, Bin 707

Historic Penfolds Wine Tasting Spend the evening with DLynn Proctor, Brand Ambassador Penfolds Americas as he guides you through some of Penfolds’ most iconic selections, including a 2002 flagship vintage, Grange. DLynn is one of the four featured sommeliers featured in the internationally acclaimed wine documentary SOMM, covering the rigorous journey to become a Master Sommelier, of which there are only 250 worldwide. DLynn was named Best Sommelier in America by Wine and Spirits Magazine, and was a finalist in The Chair des Rotisseurs Societe Mondiale du Vin Best Sommelier in America Competition in 2008 and 2009, and was name to […]

read more …

Read More

How Oyster Bay Tamed Prickly Pinot Noir in New Zealand

By Greg M.P. Hughes Winemakers who specialize in Pinot Noir are some of the hardest working viticulturists on the planet. This grape’s thin skin makes it extremely vulnerable to diseases, makes colour extraction torture to get right, and yields are minuscule (not a tremendous ROI compared to Cabernet Sauvignon or Shiraz). Pinot Noir’s idiosyncrasies are enough to make even hardened pro winemakers tear their hair out. That is why Pinot Noir is one of the most misunderstood selections that wine experts explain to their audiences. Most people understand it as byword for a quality wine, but have no idea what […]

read more …

Read More

Sex in a Glass: Getting up Close and Personal with Pinot Noir

By Rebecca Meïr- Liebman of Chef & Somm “Pinot Noir is like young love,” opined my private sommelier client in his luxurious house in Muskoka as I pulled the cork on a Romanée-Conti.  “You do not know what to expect, but it will always make the blood run hot; either melt your heart or break it, sometimes even both.” Pinot Noir has been described in many ways. Master Sommelier Madeline Triffon went so far as to call it “sex in a glass”. So what is it about this grape – a variety also known as the heartbreak grape – that inspires […]

read more …

Read More

Wachau Valley’s Liquid Gold: Austrian Wine Shines

Wachau Valley By Brigitte Hasbron of The Food Tease Known for its picturesque natural and cultural landscapes around the world, the Wachau Valley is a region where wine enthusiasts and aficionados want to immerse themselves in all things liquid and gold. A wine lover’s place to be. Being a food blogger and seeing how food and wine are synonymous with the perfect marriage, it was fitting that I was invited to two well-known vintners in Lower Austria, specifically in the famous Wachau Valley. The sites of the Danube River and the enchanting towns that we drove through to reach our first vineyard were postcard worthy… even on […]

read more …

Read More

First Families of Wine Tasting: Primum Familiae Vini Bring Family and Place to the Glass

By Mymi Myriam At 11:30 a.m. on a windy Thursday, I walked into a sumptuous room at the Four Seasons Hotel.  Immaculately decorated, it had high ceilings and an incredible view of Toronto’s affluent Yorkville neighbourhood. In the center of the room was a very large and beautifully dressed… dining room table! I was at the right place: the long-awaited Primum Familiae Vini (PFV) luncheon. The PFV is an international association of some of the world’s finest wine producing families from France, Germany, Italy, Portugal and Spain. It was created in 1992 by Robert Drouhin and Miguel Torres as they […]

read more …

Read More

Sommelier Secrets on Weird Wine and Food Pairings, and Dream Cellar

In our latest sommelier profile, Jay Whiteley, who has been the sommelier and wine director at several of Canada’s best restaurants, most recently, The Chase in Toronto, shares his favourite and weirdest food and wine pairings, as well as tips on choosing from a restaurant wine list. What was your first wine experience? Learning how to say the word Gewürztraminer. Why did you move from BC, where you were working at one of the top restaurants in Vancouver, to join The Chase in Toronto? I moved for some personal reasons, but also to learn about the LCBO distribution system. Toronto […]

read more …

Read More

Wine for Ladies Who Shoot Their Lunch & the Charming Man Behind the Bottle

Winemaker Matt Fowles talks with guests By Jane Staples An early spring evening, a cozy fire burning in the hearth and award-winning wine from Australia’s Fowles Wines set the tone for a delightful evening at Australia’s High Commission on April 8th. The original Fowles family ancestors settled in Australia in the early 1800s, having arrived from England and Ireland.  The winery is now run by one of their descendants, Matt Fowles, who was formerly a successful lawyer. In 2007, Matt was selected to be part of the “Future Leaders” program that fosters a new generation of wine industry leaders for […]

read more …

Read More

Wine and Truffles in Italy: Chef Massimo Capra

In the video above, Chef Massimo Capra talks about his most memorable wine during a truffle dinner on a hillside in Italy. He also talks about the Grand Cru Culinary Wine Festival and a special wine on auction, Tignanello. You can watch part one of our wine chat here. Antinori 2009 Tignanello Massimo has chosen to taste one of the wines that will be featured at the Grand Cru Festival Auction this year: Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) at 1150-1325 feet (350-400 meters) above sea level […]

read more …

Read More

Food & Wine

Dinner with wine used to be simple. The rule was white wine with white meat and red wine with red meat. But most of us don’t just eat meat and potatoes or drink claret and chablis these days. With modern fusion cuisine and wines from new regions around the world, the choices – and confusion – are great. One new school of thought is that any wine goes with any dish. However, most of us don’t put ketchup on our ice cream for the same reason as we don’t drink a delicate white wine with a hearty meat dish or […]

read more …

Read More

Bring out the Red for your Rib Eye

While the end of summer may leave you with barbeque withdrawal, oven roasted dishes allow for a seamless transition into delectable fall meals. An earthy wine is the perfect accompaniment for an earthy food like braised bison. Try the Jackson-Triggs 2007 Delaine Vineyard Merlot. This gold medal winner at the 2010 Ontario Wine Awards is a terrific full-bodied red with accented dark berries, plums and rich ripe cassis and currents. It is beautifully structured with excellent balance and is long on the finish. The recipe’s combination of bison, merlot and cocoa will have your kitchen smelling so good the neighbours […]

read more …

Read More