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Michael Vaughan's
The Magic is in the Glass It's only three been weeks, and yet it has been a very long month with a multitude of tastings. Of particular interest was my visit to the recent annual, three-day CFRA Show (Canadian Restaurant and Foodservices Association). This trade show has something for everyone in the foodservice and hospitality biz. It includes restaurant equipment and fast food to highly sought-after exotica like locally-produced, Mario Pingue's stunningly delicious prosciutto distributed by Niagara Food Specialties. If you are looking for new food products, then the upcoming Montreal 2009 SIAL show from April 1-3 may well be for you. On Sunday, March 8th some two hundred attendees attended a comparative tasting of the same wine in different Riedel glasses. While I wasn't surprised, many members of the audience were stunned at the dramatic taste differences as a result of glass design. Of course, if you had been reading my columns then you would know that I have been preaching this for years (click here). My first sermon on enjoying wine: Chapter one: before dumping a wine you don't like, try it in another glass- something that makes it taste better. If that glass doesn't exist, then just serve it ice cold or perhaps in Sangria. If you happen to be the producer of said wine, then call Riedel who will create the right glass. Today on the pulpit was Georg's son Maximilian Riedel. He demonstrated that the Riedel glasses in front of us were most suited for the wines we were tasting. At least for most of us. I say "most" because each glass will bring out different characteristics. It can, for instance, raise or lower acidity, increase or decrease fruitiness, etc. It all relates to the shape, the size of the opening, the thinness of the glass at lip, etc.
Fortunately, we all don't have the same identical taste. Moreover, our preferences to each of the wines characteristics will differ. This means that some will not prefer the "ideal" Riedel glass. The key is to find the best for your own palate. Be open-minded and explore what each glass does to the wine. Another limitation is that there are many different styles of each type of wine. The "ideal" glass used for an ultra-grassy New Zealand Sauvignon Blanc, may be less ideal when used with a riper Sauvignon Blanc showing ripe yellow grapefruit and less herbal notes. Of course, we all know that fruity California Pinot Noir is usually totally different from something grown in Burgundy's Cote de Nuits. Perhaps that's why Riedel has some 350 different glasses. The real secret is to find the glass that makes the wine taste best for you. Of course, most restaurants do not have the luxury of being able to stock a multitude of different stems. Seeing what difference the glass makes will hopefully inspire some to invest in better, more consumer-friendly stemware. Certainly Maximillian is definitely on the right track in getting restaurateurs to buy stemware that makes wine taste better. After all, what's the point of pouring a hundred dollar wine into a glass that makes it taste crappy? The good news is that the seminar sponsor Hamilton Store Fixtures offers special Riedel institutional glasses at a fraction of the price charged to consumers. The Riedel Extreme Restaurant sells for only $6.89 each and come in four different styles. According to Maximillian these are not identical to the consumer stems. For instance, a pair of #4444/0 Riedel Vinum Extreme Cab/Merlot goes for $74.95 at the Wine Establishment. That's $37.47 each, which is more than five times the price of the identical-looking stem available to restaurants. Members of the trade can contact Hamilton Store Fixtures at 1-800-263-9343.
Of course, there are a multitude of different stemware producers out there. I used to buy Riedel knock-offs produced by Spiegelau (now owned by Riedel and currently retailing at $10). If your are looking for something different, Eisch produces "breathable" wine glasses that retail for about $30. They actually work and, for my palate, are best with very youthful, closed, Bordeaux reds. The brochure states: A wine poured into this glass for just two to four minutes will show signs of aeration equivalent to the same wine that has been decanted and aerated for 1 to 2 hours. Those restaurants charging big bucks for those youthful, still undrinkable reds might consider in investing in pairs of breathable and regular Eisch Bordeaux glasses for their well-heeled discerning clientel. I should add that the "breathable" Pinot Noir made classic Burgundy taste a bit too juicy for me – more new world in style. It all proves that beauty is in the eye of the beholder. For information contact B & M Marketing Canada at 877-243-9463 Of course, breakage and theft is a major problem for many restaurants. Having beautiful stems will certainly encourage the latter. One idea is to have restaurants offer these stems to customers as a well-priced souvenir. One of the most break-resistant stems comes from Scott-Zwiesel. Tritan® crystal has an exceptionally brilliant hard surface that is resistant to scratching and dishwasher corrosion. It has breakage rate that is 40% lower than traditional crystal glass. For information contact Lloyd Thistle of Fortessa of Canada at 905-470-0646.
Stunning Organic/Biodynamic Bordeaux Value
To see the Living Vine's pricelist click here.
A Terrific California Pinot Noir from a New Agency
 Brunch fans will want to try the delicious new menu launched at Globe Bistro. Also, there is a March $19 Bistro menu -
which feature either a crispy confit duck leg with cassoulet or moules frites made a couple of different ways with aioli for dipping and some crusty baguette. A pairing of a glass of Tawse's Echos Chardonnay, Riesling or Cabernet/Merlot is included with the menu.
Coming up on Thursday, March 26, Globe Bistro will offer a special multi-course dinner with Moray Tawse and winemaker Paul Pender, featuring their Tawse wines, starting at 6:30 PM. The evening includes a tasting menu highlighting local delights specially matched to Tawse wines including their single vineyard chardonnays. Tickets are $125 per person - wine, food, taxes and gratuities included. Please reserve with a credit card today by calling 416-466-2000 or email info@globebistro.com for more information.
Michael Vaughan's Liquid Assets
Tomorrow's Vintages March 14th release features 105 selections. It has a focus on twelve Ontario "winning whites". In general, these whites are superior to previous Vintages selections. Unfortunately one sample presented was corked, while another was one the disappointing side of the equation. I ended up with three best buys, two tied for first place.
Seasoned fans of mature Riesling should enjoy this 14-year old estate bottled Riesling from Germany's Rheingau Balthasar Ress 1995 Riesling Kabinett Hallgartener (90670) at $19.00. It rated . Fairly deep yellow colour. Intense, spicy, complex, candied lemon, orange marmalade nose. Sweet, very bright, intense, medium bodied, spicy, orange marmalade flavours with a long , lingering finish. Try with lobster in black bean sauce.
The best buy Kosher comes from the Margaret River in Western Australia. Beckett's Flat 2007 Five Stones Cabernet/Shiraz (58693) at $19.95. It rated . This blend of 70% Cabernet and 30% Shiraz has an extremely deep intense purple colour. Lively, spicy, black cherry nose with plum and cedar notes. Dry, juicy, well balanced, medium bodied, ripe plum and juicy cherry flavours with a mocha-chocolate-vanilla finish. Screwcap closure.
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It’s always great to find well-priced Bordeaux and thanks to 
Even better was the 
Jason Nykor
It’s a mixture of Pinot Noir clonal selections from Pommard 4 and Matini 13 to more recent Intav and Diion clones. All the grapes were hand- harvested from each vineyard, and each block and clone handled as a separate lot throughout its life in the cellar. This wine showcases the synergy of working with the top vineyards of this appellation. This Cuvée was produced from the Bien Nacido, Garey, Siera Madre, Riverbench, Nielson, and Solomon Hills Vineyards.
Let me start with 
Another head turner and best Chard of the release is 
I am pleased to see that winemaker Darryl Brooker's 
Truly great 2007 Ontario Rieslings are pretty hard to find. However, I have no problem recommending 
Moving on to the reds, from southwestern France comes an attractive accessible blend of 75% Malbec and 25% Merlot, which spent 18 months in new oak. 
My personal highlight is the delicious 
To finish things off