Recent Articles Dec. 10 - Great Holiday Wines in Today's Vintages release ~ From the Bargains to the Jewels Dec. 3 - From the Perfect Pear Martini ~ to a Vintage Port to Remember Nov. 26 - Wines to Buy & Wines to Avoid Nov. 19 - Beaujolais Nouveau Celebrates 54 Years Nov. 12 - Vintages Release Best Buys ~ From California to Bordeaux Nov. 5 - "Eyes Wide Shut" ~ Taste, texture and scent in motion Oct. 29 - Tricks & Treats in Today's Vintages Release ~ Some Awesome Aussi Highlights Oct. 22 - Perfect Fall Libations ~ Obscure varieties from Welschriesling to Semillon Oct. 15 - Hop Scotch ~ The biggest whisky release on record Oct. 8 - A Toast to the Turkey ~ Many whites, some reds and even a sparkling rosé Oct. 1 - Barolo the King of Italian Reds Sep. 24 - A Flood of Upcoming Tastings ~ but not a Vintages Classics in Sight Sep. 17 - A Great Ontario Harvest ~ From just-released wines to a terrific new guide Sep. 10 - Film Fest Fizz ~ Finding that Oscar-Winning Drink Sep. 3 - Delicious Long Weekend Drinking ~ All but one under $20! Aug. 27 - A new way of coding drinkability ~ And getting the best out of that bottle Aug. 20 - The "New" Vintages Catalogue Aug. 13 - Bargains Galore ~ Spirited Summer Matchmakers ~ From Boulard Calvados to Grand Marnier Aug. 6 - Dealing with Disappointments ~ This Bicyclette has a flat tire! Jul. 30 - LCBO Alternatives? ~ Regulations handcuff importers to LCBO warehouse Jul. 16 - French Rosé Rocks ~ Too bad you can't find them at the LCBO Jul. 9 - Today's Vintages Release ~ Small in size but big in buys! Jul. 2 - The Wines of Canada by John Schreiner ~ Interesting but a little thin Jun. 18 - Austria's Wines on a roll Jun.
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of the Week May. 14 - Sprouting Up Like Tulips ~ Excellent 2003 Whites at Vintages May.
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Perfect
Fall Libations LIVE
WINE LINK Besides
Scotch, the current Vintages release features a number of perfect Fall
libations. Let’s begin with Sherry, which used to be drunk in copious
amounts in distinguished universities around the world. While Tio Pepe is
the pre-prandial drink of choice, a half bottle of Emlio
Lustau Solera Reserva ‘Rare’
Amon Tillado ‘Escuadrilla’
(660324) at $15.95 with its warming 18.5% alcohol will definitely take the
chill away. The complex, intense, rather spicy, sweet, caramel nose will
make you think that it tastes sweet – it doesn’t! The intense, dry,
slightly peppery, very nutty, stewed plum, prune and caramel flavours
linger on the palate. While Pinot
Gris tends to be for summer enjoyment, this flavourful, bright effort from
the Okanagan Valley shouldn’t be missed. Mission
Hill 2004 Pinot Gris Reserve 2004
(537076) at $18.95 has very attractive, fairly intense, ripe pear nose
with some tangy rhubarb-grapefruit notes. On the palate it has juicy,
pear-lemon-white peach flavours with a lingering finish. Talking
about white peach, I was bowled over by California’s Ironstone
2004 Viognier
(946665) at $16.95 with its extremely attractive, intensely fruity, ripe
white peach flavours. It is well balanced and dry with hints of ripe
lemon-lime on the refreshing finish. It shows great versatility, but sadly
only 168 cases are
available. Moving on
let me recommend a zippy Austrian white made from a grape that rarely
appears in Vintages. Hans
Nittnaus 2004 Welschriesling Trocken
(660118)
at $13.95, which would do a plump Fall oyster proud. Welschriesling may
have nothing to do with the noble Riesling grape, but this very fine
Burgenland effort has a super vibrant, slightly spicy, honey-tinged, ripe
grapefruit nose. It is crisp, very dry and bright, overflowing with ripe
lemon-grapefruit flavours that show excellent length and good acidity. Another
variety that you don’t see all that often is 100% Semillon. From
Australia’s Barossa Valley St.
Hallett 2002 Semillon
(658005) at $18.95 is a wonderful example and received a Gold Medal at the
2004 Royal Hobart International Wine Show. A must-buy among aficionados,
it has a very attractive, gently toasty, butterscotch-tinged, ripe melon
nose. Dry, medium-full bodied and very tangy on the palate, the complex,
ripe lemon-melon flavours are complemented by a lingering lime-driven
finish. An excellent effort, it will last many years and will go well with
white meats and poultry. Great
Burgundy is always hard to find and decent Pouilly-Fuissé even more
challenging. Imagine my surprise when tasting the remarkable Georges
Duboeuf 2003 Pouilly-Fuissé ‘Clos Reissier’
(656793) at
$27.95. It is perfectly balanced with delicious, ripe, pear purée
flavours and a lingering, toasty finish. While
the latter, which is made from Chardonnay, it is not to be confused with
Pouilly Fumé, which is made from Loire Valley Sauvignon Blanc. Jean-Claude
Chatelain Pouilly-Fumé
‘Saint-Laurent-L’Abbaye’
(958801) at $23.95 is another winner with an appealing, classy, complex,
maturing, nutty nose with some waxy lemon notes. Its very dry, well
structured, crisp, dried ripe lemon flavours would be perfect with
oysters. Moving
on to some best buy reds, you can’t miss with a wonderfully priced
Coteaux du Languedoc blend of 80% Syrah and 20% Grenache from the French
Midi. Make way for 2000
Château Valoussière
(652255) at $12.95, which is produced by Philippe et Frédéric Jeanjean.
The nose is remarkable: spicy, slightly earthy and smoke-tinged with
stewed ripe plums and black cherries. For under $13, it is solid and
surprisingly well structured with slightly smoky, lingering, ripe plum purée
flavours, which are capable of evolving for a few years. Saving
the best for last, one will have trouble finding any sparkler under $30 to
match 2003
Blanquette De Limoux Grand Réserve Brut
(656470) at $15.95. George & Roger Antech have done an excellent job
with this blend of Chardonnay, Chenin Blanc and Mauzac. Made in the
traditional Champagne method, it has a gently toasty, ripe lemon nose. On
the palate it is very dry, crisp and surprisingly well structured with
intense, ripe lemon flavours, good mousse and a lingering, gently toasty
finish. This Cuvée received a Gold medal at the Concours General Agricole
Paris 2005. 2001-2002-2003-2004-2005
Tasting Note Database To
use our Tasting
Notes Database: click
here
Copyright Food & Beverage Testing Institute of Canada
2005 |