This 4 week World Vineyard wine kit is light bodied, deliciously sweet, and 8.5% alcohol.

Pour into a pitcher and add sliced fruit and ice for that traditional sangria experience, or serve chilled right out of the bottle. Either way, new Island Mist Raspberry Peach Sangria is a surefire crowd pleaser. Start your Sangria now and be prepared for summer. Make in store for $133 or take the kit home to make for $73.

Available for a limited time by pre-order only. See your local Winexpert Retailer to reserve yours by February 15th.

Beyond The Grape and our feature artist Melanie Cossey will be hosting an open house on November 24th from 6pm to 9pm. 

This night is to benefit the SHARE Food Bank through our art and business partnership and to kick off the holiday shopping season. We will be holding a draw for those who bring in non-perishable items. Win your choice of a 4 coaster set featuring Melanie Cossey’s art and 4 Reidel O Series glasses, or the Grand Prize of a Selection Grapeskin Wine kit.  A donation of $10 from any wines purchased that night will go to the SHARE Food Bank, as will 10% of any original art piece sold.

Melanie Cossey will be showcasing many new art pieces and will also feature some student’s works to demonstrate what can be achieved through her private art lessons. She will be offering a one-night special promotion of 15% off commissioned pieces. This is a fantastic opportunity have the artist create a one-of-a-kind signature art piece for you or that special someone in your life. Also if you purchase any of her gallery pieces valued between $100-$200 you will receive a 10% discount off any of the Glass ware and Gift ware in the store. If you purchase any pieces valued at between $201-$400 you will receive a 15% discount off any of the Glass ware and Gift ware in the store and if you purchase any pieces valued above $401 you will receive a 25% discount off any of the Glass ware and Gift ware in the store. What a great way to acquire some beautiful art and get some holiday shopping done.

We will be serving some light refreshments for everyone's enjoyment. Michael and Sandra look forward to answering your wine questions and providing tours of the facility. So please bring some friends along and join us on the 24th for a fun evening of Philanthropy, Artistry and Oenology.

“We’re so excited to be able to partner with Local Artist Melanie Cossey to help support the SHARE Food Bank and expose people to art and wine making” said Sandra Croney, owner of Beyond The Grape.

“Buying homemade gifts is a great way to support local artists and businesses and with this event you can also contribute directly to those faced with challenges in our community. I’m very proud to be working with Beyond The Grape in this synergistic event.”-Melanie Cossey, artist. 

The Beyond The Grape 4th Annual Limited Edition Wine Preview Tasting and Food Pairing Event will be held on November 3rd, 2012 at 6:30pm at the Old Mill Boathouse. This year we will be doing pairings but no cooking lesson. The pairings will be catered by Sugar Mountain Catering and look fantastic. The Pairings are as follows:

Argentine Malbec Bonarda

Barbecued New stork steaks with Maitre D'hôtel butter

Argentine Torrontés

Pork schnitzel with honey-apple-bacon choucroute and stone ground mustard

Portuguese Aragones Cabernet Sauvignon

Sausage and pepper skewers

Washington Reisling Chenin Blanc

Tiger prawn pad Thai

Italian Nebbiolo

Polpette sliders with caramelized cippolini onions and fontina

Shaved beef tenderloin sliders with arugala, grated horseradish and truffle oil

Tim from Winexpert is back to go over the wines and their pairings. Melanie Cossey is also returning with her fantastic art. Tickets are $29 plus taxes and are now available on a first come first serve. There is only one seating this year so tickets will go very quickly. Make sure you are one of the lucky 100 to preview the wines and taste the great pairing options.

is a medium/full-bodied, dry red wine with firm acidity, rich tannins and generous alcohol levels. Dark, inky purple colour and ripe fruit flavours of plums, black cherry and blackberry give an almost jammy character on the palate. Smoke, earth, leather, wild game, tobacco and white/black pepper along with intriguingly spicy notes make for an interesting medley of aromas and flavours, adding to layers of complexity.

Definitely a wine for red meat, it is adaptable enough to stand up to spicy cuisines, such as Mexican, Cajun, Indian, Thai or Italian, working especially well with barbecue and other hard to
pair meat-based dishes.

Sweetness: Dry
Oak: Medium - Heavy
Body: Medium - Full

Please remember to drink responsibly.

Also arriving this month is our new bottle carrier The Bottle Bin. This product will be a great improvement on the cardboard box at an easy on  the wallet price of $12.99 each.  The Bottle Bin features are:

• A better alternative to cardboard boxes

• Holds 15 bottles (vs. boxes that hold only12). Reduces number of containers needed to transport 30 bottles

• Cleaner and safer than corrugate boxes(Cardboard boxes deteriorate and break)

• Easy to store and organize empty bottles at home

• Made in Canada from recycled plastics

This product was also featured on Dragon's Den.

Well it is the time for us to hold our biggest & best sale of the year. This year it will be on March 3rd & 4th, 2012. To go with our wine kits we will also be offering 20% off all items in our show room including our selection of gourmet foods and custom gift baskets. As in the past we will be having hourly draws with a grand prize of a Wine Themed Gift basket featuring a stained glass tray worth over $300.

This year we are repeating what we did last year with the food and beverages. We will be having a BBQ Hot Dog sale for charity on the Saturday the 3rd. 100% of the money collected from the BBQ Hot Dogs and pops sold will go to a great Local group raising money for their team at the Enbridge Ride to Conquer Cancer. Team McGupees as they are called are riding in memory of their Friend "LJ" that passed away last fall at the age of 39. Beyond The Grape is always eager to participate in events that help in fundraising to find a cure for cancer. This is a terrible disease that affects far to many people. Members from Team McGupess will be here to cook up the Hot Dogs for you. So even if you are not needing a wine right now please come out for a Hot Dog and/or Pop to help support a great cause. The Hot Dogs will be $3.00, Pop $1.50 & Chips $1.25 or a Hot Dog & Pop for $4.00 or a Hot Dog, Pop & Chips for $5.00.

Melanie Cossey will also be on-site doing either painting or drawings and available to talk about all her beautiful art. This is a great chance for anyone to meet the artist behind all the great peices in the store. She is very talented and this is a unique oppurtunity to see an artist at work.

Anniversary Specials

We are currently selling spots in the barrels for the following wine:

 Estate Series Lodi Old Vine Zinfandel

(the oak barrel aging for this wine is at no charge)

11.5 Litres: $15 off   23 Litres: $25 off

We have always thought our Selection International Series Chilean Pinot Noir and New Zealand Pinot Noir have been very close in sales but to find out they were only one kit apart was a surprise. We are not surprised to see the Chilean Merlot slide down the lists as there have been some great releases in the last few years that have slowly built a large following like the Chilean Carmenere and Argentine Malbec. This will however be the last year we see the Argentine Malbec on the list as Winexpert was unable to secure that product any further but they have now released a Chilean Malbec that is to have a very similar flavour to the Argentine one.

We were also very please to see that the Italian Amarone has also finaly made a list. This wine was released several years ago but had started off slowly and now has built to have a large amount of interest. This is an outstanding wine and we expect it gain even more sales over the next few years.

The other interesting factor in this list is that there are 12 reds on the list and only 3 whites on the list. The number of red wines we sell have steadily increased over the whites over the last few years.  We don't expect this trend to change anytime soon.

Hope you enjoy the list and the information it provides.

LE 2011 - Introduction from Maverick Video Group on Vimeo.

January: Washington Meritage

The Region: The Red Mountain AVA is Washington's Smallest, at approximately 3.600 acres. Grape growing conditions are almost textbook perfect: slope, exposure, weather conditions, good air drainage, large day/night temperature swings, gravelly soil with high calcium carbonate content and high pH and the nearby Yakima River to moderate temperature extremes - there could hardly be more positive flavour influences to grapes grown here.

The Wine: A blend of Cabernet Sauvignon, Cabernet Franc and Petite Verdot, this wine feature great extract, deep colour and intense aromatics of dark berry fruit, cassis, peppery spice, cedar and smoke. The seductive nose of this wine foreshadows magnificent texture and flavour, including dark berries, liquorice, vanilla and warm brown spices that glide across the palate. The texture and mouthfeel of this wine offers up silky tannins and a velvety smooth structure.

The Food: Marinated & Grilled Flank Steak with Blue Cafe De Paris Butter.

Ageing: The complexity and structure of this wine will require three to six months to unwind and it will continue improving for several years. Due to the ripe tannins it will also benefit from decanting before serving.

Sweetness Code: 0 (dry)

LE 2011 - January Red from Maverick Video Group on Vimeo.

January: South African Sauvignon Blanc-Semillon

The Region: Known as 'Valley of Wine and Roses', South Africa's Robertson Valley has a very hot climate with minimal rainfall - less than a foot per year. Luckily the calcareous red clay loam and clay Karoo soils have excellent water holding capacity, and the gentle slopes and varied microclimates allow for precision planting to maximize grape quality.

The Wine: Sauvignon Blanc has wild, herbaceous flavours and tart, grapefruit-like character, which shows strongly in the young wine, while Semillon has flavours of honeydew melon and sweet honey that take a bit longer to come out. together the two grapes make a lush, balanced wine with great up-front fruit and a satisfying, rich finish.

The Food: Pan Roasted Digby Bay Scallop, Yam Puree, White Truffle Oil & Salsa Verde.

Ageing: The citrus notes of the Sauvignon Blanc make this wine tempting to drink right away and after three months the Semillon will rise up to give a mellower white wine. It will improve for at least a year, giving deeper flavours of melon and honey as it goes. 

Sweetness Code: 0 (dry)

LE 2011 - January White from Maverick Video Group on Vimeo. 

February: California Petite Sirah-Zinfandel (Return from Limited Edition 2005)

The Region: Nestled in the foothills of the Sierra Nevada Mountains, Amador County is sometimes called 'California's Piedmont'. With vineyards running from 150 to 2900 feet in elevation, and summer temperatures ranging from 80 to over 100 degrees F, the excellent growing conditions have encouraged diversified plantings.

The Wine: Grippingly tannic, bold and deeply coloured Petite Sirah compliments the jamminess of Zinfandel, taming the abundant blueberries and blackberries with a hint of dark cherry and vanilla. Full-bodied with a lingering palate and peppery spice, this is a wine of unprecedented power and length.

The Food: Apple Cider Brined Thick-Cut BBQ Pork Chops. 

Ageing: This is a wine that shows best with ageing. After one year the blackberries will come out, and at two years will tame the tannins grip, showing the black pepper and rich dark fruits.

Sweetness Code: 0 (dry)

LE 2011 - February Red from Maverick Video Group on Vimeo.

March: German Traminer Spätlese 

The Region: Germany's most famours growing region, the Mosel Valley, with its mineral-laden soils, produces some of the world's finest off-dry wines.The sheer mountains and rugged steep slopes make the most of the northern sunshine, but they also mean that vineyard work must be done by hand, and yields are very low. This results in carefully crafted, very intensely flavoured wines.

The Wine: Traminer is the parent of the more familiar Gewürztraminer and Spätlese is a German wine term meaning 'late harvest', indicating a wine made from fully mature grapes that are picked at least 7 days after normal harvest, so they are riper and have higher sugar levels. This is a gently golden-coloured wine, unmistakeable in its heady, aromatic intensity, with a pungent fragrance of lychee, tropical fruit and rose petals. Its flavours are ample, lusciously fruity and spicy.

The Food: Peach and Blueberry Cobbler.

Ageing: The intense fruit character will be apparent immediately in this rich wine making it a tempting sipper right away, but the deeper floral characters of rose petal and lychee will become more apparent after six months to a year.

Sweetness Code: 1 (off-dry)

LE 2011 - March White from Maverick Video Group on Vimeo. 

April: Spanish Matador Trio Red

The Region: From the green damp north to the arid south, Spain is the country with the most land under vine in the world. Mancha is Europe's largest denominated wine region and its hot, dry growing conditions yield intensely flavoured red grapes.

The Wine: Tempranillo are deep blue-black berries, high in colour and in extract, with delicate aromas. Cabernet Sauvignon's small berries yield high tannins and intense structure, while Monastrell adds grip, earthiness and ripe red fruit. Lush, tannic and complex, with intense black fruit flavours of black cherry, raspberry, black currant and notes of plums and tobacco, the wine takes gracefully to oak, adding layers of vanilla, cedar and rich coffee nuances.

The Food: Mediterranean White Bean Salad, Marinated with Garlic, Extra Virgin Olive Oil, Parmigiano-Reggiano & Fine Herbs.

Ageing: With soft acidity and lush tannins, this wine is enjoyed after only three to six months, but the black fruits, cherry and plum notes will take six months to show well, and the vanilla/coffee nuances will show best after one year.

Sweetness Code: 0 (dry)

LE 2011 - April Red from Maverick Video Group on Vimeo.

On Friday November 4th, 2011 we will be hosting our 3rd Annual Limited Edition Wine Preview Tasting and Food Pairing Night.There will be two seatings a 5:30pm and 8:30pm, tickets are limited and are bound to sell out so don't wait too long to get yours. The tickets for this year's event are $35 each and are only available at Beyond The Grape on a first come, first serve basis. Again the event will be held at the Old Mill Boathouse in Port Moody.

Now for the great news regarding the event! This year will be a very special night for sure, we have arranged for Tim Vandergrift, Winexpert Technical Services Manager, to present this year's Limited Edition Wines. Tim is a fantastic speaker on the subject of wine and should be thoroughly entertaining and informative.

As thrilled as we were to secure the services of Tim in person as opposed to video like last year we are even more thrilled to secure an absolute fantastic chef, in Food Network Chef AnthonySedlak. Chef Sedlak has prepared an outstanding pairing menu to go with this years Limited Editions, another true masterpiece!

Like last year this will be a night of learning, Chef Sedlak is a great presenter as well as Chef and his lessons on all the pairings are sure to be thoroughly entertaining and delicious. Tim will not be out done easly himself, presenting the wines in a fun and entertaining way. As well Chef Sedlak has a few suprises for you in helping out with a few dishes. This will be the best $35 you have ever spent on wine, food and entertainment. 

Course 1

Spanish Matador Trio Red (April)

Oyama Sausage Co. handmade Chorizo-lomo & Manchego cheese pincho

Course 2

South African Sauvignon Blanc-Semillon (January)

Pan Roasted Qualicum Bay Scallop, Crispy Oyama Sausage Co. –Serrano Ham, White Truffle Oil & Chives    

Course 3

California Petite Sirah/Zinfandel

Organic Apple Cider-Brined Fraser Valley Pork Loin, Jewel Yam Purée, Caramelized Gala Apple & Calvados Jam 

Course 4

Washington Meritage 

12 Hour Braised Short Rib, Slow Cooked Lentil Du Puy with Double Smoked Bacon, Fennel & Fine Herb Salsa Verde 

Course 5

German Traminer Spätlese

Lemon Curd & Shortbread Tartlet, Tahitian Vanilla Bean Chantilly, Fresh Raspberries 

Event Promotions and Prizes

We will be having a couple of event only promotions, if you pre-order any 5 Limited Edition Series kits you will get your choice of one of the four New Selection International Series kits with Grape Skins (on-premise fee not included, $120 Value) or if you pre-order any 3 Limited Edition Series kits you will get your choice of either a Vinturi Wine Aerator or 2 Eisch Wine Glasses ($60 Value). These deals are for the event only and pre-order order sheets must be submitted at the end of the event. There will be two give aways at each event for a Selection Estate Series wine kit and Chef Anthony Sedlak's cookbook The Main: Recipes

Anthony Sedlak

Host, The Main, Food Network Canada

Author, The Main - Recipes

 To say that Chef Anthony Sedlak is a precocious talent is an understatement. 

At just 13 he traded a shift in a café atop Grouse Mountain ski resort in Vancouver, Canada for a snow boarding pass, and discovered a love of food and the restaurant experience that would rapidly shape his future.  By 19 he completed both a Culinary Arts Program and his four-year apprenticeship and quickly emerged a leader in The Observatory, Grouse Mountain’s flagship dining room.

 Knowing European kitchen experience would be critical to his development as a star Chef; the teenager spent almost two years at La Trompette, a southern French, and Michelin Star restaurant in London, England.  As Sedlak worked up the line from his entry level role to, eventually executive Sous chef, he learned how a hardcore professional kitchen team works, refined his French culinary techniques and adopted La Trompette’s hard-bitten, uncompromising commitment to excellence.

At 23, Sedlak represented Canada at the Hans Bueschken World Junior Chef Challenge in Auckland, New Zealand, returning home with silver.   Later that year Anthony competed in, and won Food Network’s Superstar Chef Challenge.  He has since hosted four seasons of his own show on Food Network Canada called The Main.   The Main is a stylish half-hour of mouth-watering, visually appetizing dishes.  In each episode Anthony prepares a main course featuring one main ingredient.  The food is rustic, the ingredients readily available and the recipes simple to follow – leaving the viewer inspired to recreate each main at home.  Anthony went onto write a cookbook based on the series and within nine months the book has become a National Best Seller.

 Today Anthony resides in North Vancouver, BC spending time on his bicycle and working with his long-time friend turned business partner Bryan Kelly. BASK is their latest venture into the food and lifestyle industry. They are collaborating on projects ranging from restaurant consulting, catering and developing their own product line. Anthony prides himself on health these days and is also working as the brand ambassador for Stonyfield Organic yogurt.

 “I am devoted to simple classics and top-shelf ingredients,” saysSedlak.  “I’m passionate about simple flavors and flawless technique and want to wow the connoisseurs looking for a whole story behind the dishes I present.  Trends come and go, classics are forever”

Anthony has just completed shoot a new Food Network series due out in the new year and is currently laser-focused on the launch of his new fast causal restaurant, The AmericanCheeseSteak Co, opening at 781 Davie Street, October 24^rd.

Décor Bonus

Also as an added bonus the room will feature wine and food related art by local artist Melanie Cossey. Melanie will also be on hand to answer any questions regarding her art. Her art would make a great addition to anybodies wine cellar or any other place in the home.

Impart your personal artistic touch on this year's five Selection Limited Edition varieties. Each year Winexpert produces only a limited quantity of five fabulous and unique varieties from around the world from January through April. These very special wines are only available during their month of release and are so immensely popular that they can be acquired by pre-order only.

Winexpert's Limited Editions consistently win medals at various amateur wine making competitions and continue to be a highly sought-after offering, which speaks to the high quality wines that these very special wine kits produce.

To ensure you don't miss out on this year's five hand-selected varietals be sure to pre-order with us by December 5, 2011. The pricing this year is $186 each made on-premise and $126 each to take the kit home. As always we require a deposit of $25 per kit pre-ordered. If you purchase any five of the Limited Editions you will receive a $50 gift card that can be used towards any future wine kit purchase. If you are attending our Tasting Event we have special promotions for that event here.

Here are the Masterpieces:

Video Introduction

LE 2011 - Introduction from Maverick Video Group on Vimeo.

January

LE 2011 - January Red from Maverick Video Group on Vimeo.

Washington Meritage-Red

LE 2011 - January White from Maverick Video Group on Vimeo.

South African Sauvignon Blanc-Semillon

February

LE 2011 - February Red from Maverick Video Group on Vimeo.

California Petite Sirah/Zinfandel

March

LE 2011 - March White from Maverick Video Group on Vimeo.

German Traminer Spätlese

April

LE 2011 - April Red from Maverick Video Group on Vimeo.

Spanish Matador Trio Red

• Arts in Business 
• Street Appeal 
• Customer Service 
• Environmental 
• Technology and Innovation 
• Tourist Destination

We were nominated in the categories of Street Appeal and Customer Service. We would like to congratulate all the other nominees and wish them all good luck. To who ever out of our wonderful customers nominated us Thank You, it is always very humbling when our customers think enough of us to nominate us for awards or recognition. The winners are recognized at a gala evening held at City Hall on Thursday, October 20, 2011.

Winexpert is pleased to announce the introduction of our new Selection International with Grape Skins kits.  There will be four new varieties that will include a crushed grape skin pack and bottle labels. Selection International with Grape skins is one of the most exciting and timely kits Winexpert has produced, allowing the winemaker to choose a country of origin kit with excellent varietal character, bold flavours and aromas and full-bodied tannins, all in a wine that drinks well young and rewards patience.   

Features

• 16.4 litres of juice and concentrate and 1.6 litres of grapeskins—18 litres total
• Six week winemaking schedule
• Layered flavour and a complex profile
• Bolder flavours and aromas
• Country of origin designation
• Drinkable at 3 months of age, with potential for cellaring
• Labels Included!

We are excited to have these four great varieties available in stores this September:  Australian Petite Verdot, Chilean Malbec Shiraz, Sicilian Nero D'Avola and Spanish Tempranillo.

For more information on these great new kits, please visit us.

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Read more about our Gamay Nouveau.

For all you party goers out there, please be safe and don't drink and drive.

Blackberry Port
Native to the Americas, Blackberries are bursting with intense fruit flavours. Often used to describe Cabernet Sauvignon, blackberry aromas are deep and richly fruity. This, along with lingering tannins and a gorgeous deep purple hue make it an excellent foil for the broad richness of Port. Bright berry notes lift up this wine, making it a superb foil for intense cheeses, roasted nuts and especially chocolate desserts. 

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted 
Sweetness: 7 
Body: Full
Alcohol by volume: 15% - 16.5%

Price: $161/11.5L & $262/23L

Chocolate Raspberry Port
Gold medal winner at the 2010 WineMaker Amateur Wine Competition.*
Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously - if you can keep any that long! 

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted
Sweetness: 7
Body: Full
Alcohol by volume: 15% - 16.5%

Price: $161/11.5L & $262/23L

Okanagan Peach Icewine Style
Gold medal winner at the 2010 WineMaker Amateur Wine Competition.*
The Okanagan Valley lies in the rain shadow of British Columbia's Coastal mountains. The region's very low annual average rainfall means that part of the valley is a true desert! In this climate grapes ripen to perfect intensity, with notes of honey, apricot, and spice. Winexpert's Okanagan Peach Icewine style has deep floral notes, stone fruit and perfect sweetness, balanced with the sun-ripened perfume of a luscious peach. 

Food pairings: Can be enjoyed all on its own, it's an excellent accompaniment to earthy or salty cheeses like Danish blue or Tilsit, or spicy snacks like tapas or flavourful Asian dishes.

Oak: None
Sweetness: 8 
Body: Full
Alcohol by volume: 15% - 16.5%

Price: $161/11.5L & $262/23L

DEADLINE FOR ORDERS: August 5, 2011
Reserve these great products to ensure you don't miss out.
*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. 
For more information on the competition, please visit www.winemakermag.com



This year, all three of our Selection Spéciale wines won GOLD at the 2011 WineMaker International Amateur Wine Competition.  For three years in a row, our Chocolate Raspberry Port and Okanagan Peach Icewine style have won Gold medals.  And our Blackberry Port won Gold in it's first year. 

Don't let this opportunity to enjoy these delicious award winning wines pass you by.

Deadline for orders is August 5, 2011.

As a specific summer special all Twisted Mists (Mojito, Lime Margarita & Strawberry Margarita) will be $25 off. These beverages don't need any aging and take only 5 weeks to make, so they will still be great for late summer.

We will be having weekly draws and a final grand prize draw at the end of the month for The entire up coming Selection Limited Edition Series (A value over $900) 

Diablo Rojo - Dark purple in colour with a nose of blackberry jam melded with creamy vanilla aromas, and a touch of tobacco. Rich in the mouth, it has gently smooth tannins and ripe plum and berry flavours--very much in the character of an off-dry Merlot. The finish is long and fruit-filled, with the perfect amount of toasty oak. While it will improve with ageing, this wine is perfect for enjoying right away, delicious with robust foods and excellent all on its own.

And Ángel Blanco - An easy drinking, well-rounded white wine, with appealing fruit flavours and aromas. Rich and boldly fruity from a blend of Chardonnay, Muscat and Riesling that delivers up a floral aromatic nose and a fine mix of peachy, honey, pineapple fruit finishing with a perfect balance of acidity and fruitiness. Serve well chilled before dinner or pair it up with spicy foods to tame the heat and compliment your cuisine.

Art Knapps presents

 
21st Annual Ladies Night
Tickets Only $20
100% of ticket sales to the Juvenile Diabetes Research Foundation
Sunday, May 29TH · 6:30pm - 9pm
Receive 15% off stoRewide* plus
COMPLIMENTARY REFRESHMENTS · DOOR PRIZES · GARDENING WORKSHOPS
AND A GREAT FASHION SHOW FEATURING THE WOMEN OF ART KNAPPS 
....plus exciting retailers onsite: Vive Clothing, Creekside Fashions, Eden West Fine Foods, Arbonne International, 
Skindulgence Spa and Veridamo Photography. Refreshments provided by: Luscious Creations, Shelter 101 Sushi, 
Creative Plate, Papa Leo's Pizza, Highliner Seafood, Starbucks, and wine provided by Beyond the Grape.
don't miss out · tickets sell out
Call up the girls and get your tickets today
for more info or to purchase tickets call 604-942-7518
or go online: www.arktnapps.ca to buy your tickets!
T I C K E T S  A V A I L A B L E  A T  P A R T I C I P A T I N G  R E T A I L E R S  &  A R T  K N A P P S

The customers that were in the store at the time where fantastic, in showing them what they were doing and how it was done. I have never given a tour of our store that was so large and so interested in what was going on here. It is great to see people wanting to learn. So we would like to wish them all luck in their english studies.

This year we are doing something a little different with the food and beverages. We will be having a BBQ Hot Dog sale for charity on the Saturday the 5th. 100% of the money collected from the BBQ Hot Dogs and pops sold will go the great Local Charity Kick for a Cure. Kick For A Cure is a childhood cancer initiative founded to raise awareness about childhood cancer and the need for increased funding towards pediatric cancer research. Members from Kick for a Cure will be here to cook up the Hot Dogs for you. So even if you are not needing a wine right now please come out for a Hot Dog and/or Pop to help support a great cause. The Hot Dogs will be $3.00, Pop $1.50 & Chips $1.25 or a Hot Dog & Pop for $4.00 or a Hot Dog, Pop & Chips for $5.00.

We are currently selling spots in the barrels for the following wine:

Selection Estate Series Napa Valley Stag's Leap District Merlot

(the oak barrel aging for this wine is at no charge)

Anniversary Specials

11.5 Litres: $15 off   23 Litres: $25 off

A vat to press the grapes, fermentation jars and even a cup and drinking bowl dating to about 6,000 years ago were discovered in the cave complex by an international team of researchers.

While older evidence of wine drinking has been found, this is the earliest example of complete wine production, according to Gregory Areshian of the University of California, Los Angeles, co-director of the excavation.

The findings, announced Tuesday by the National Geographic Society, are published in the online edition of the Journal of Archaeological Science.

"The evidence argues convincingly for a wine-making facility," said Patrick McGovern, scientific director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum in Philadelphia, who was not part of the research team.

Such large-scale wine production implies that the Eurasian grape had already been domesticated, said McGovern, author of "Uncorking the Past: The Quest for Wine, Beer and Other Alcoholic Beverages."

The same Armenian area was the site of the discovery of the oldest known leather shoe, dated to about 5,500 years ago. That discovery at the area known as Areni-1 was reported last summer.

According to the archeologists, inside the cave was a shallow basin about 3 feet across that was positioned to drain into a deep vat.

The basin could have served as a wine press where people stomped the grapes with their feet, a method Areshian noted was traditional for centuries.

They also found grape seeds, remains of pressed grapes and dozens of dried vines. The seeds were from the same type of grapes -- Vitis vinifera vinifera -- still used to make wine.

The earliest comparable remains were found in the tomb of the ancient Egyptian king Scorpion I, dating to around 5,100 years ago.

Because the wine-making facility was found surrounded by graves, the researchers suggest the wine may have been intended for ceremonial use.

That made sense to McGovern, who noted that wine was the main beverage at funeral feasts and was later used for tomb offerings.

Indeed, he said, "Even in lowland regions like ancient Egypt where beer reigned supreme, special wines from the Nile Delta were required as funerary offerings and huge quantities of wine were consumed at major royal and religious festivals."

McGovern noted that similar vats for treading on grapes and jars for storage have been found around the Mediterranean area.

In his books, McGovern has suggested that a "wine culture," including the domestication of the Eurasian grape, was first consolidated in the mountainous regions around Armenia before moving to the south.



Business Leaders of the Year - Doug Morneau, Rhino Markeing & Layne Magnuson, Metro Motors

Newsmaker of the Year - The 2010 Olympic Torch Relay (represented by each city; Port Moody-Mike Clay, City Councillor; Coquitlam-Richard Stewart, Mayor; Port Coquitlam-Greg Moore, Mayor) 

Not for Profit of the Year - Place Des Arts (represented by: Joan Roberts)

Small Business of the Year- Me-N-Eds Pizza (represented by: Brooke Scott, Chris & Richard Florian)

Chamber Member of the Year - Greg Garrison, Mardon & Garrison Insurance Brokers Ltd.

Business of the Year- Thrifty Foods - Austin Station (represented by: Al Gagnon & Ray Mattinson) 

The ice wine from Canada is anticipated to be exceptional this year, here's a video guide to how it is made.

(Photo Credit: Catavino.net)

Starting with the West is the Winter Okanangan Wine Festival situated at the beautiful Sun Peaks Resort. Perfect for any snow and wine lover, this festival is all about enjoying the fresh powder on the mountains of the beautiful Okanagan followed by relishing in an array of award winning BC wines, seminars and delicious food.

On the other side of the Coast is the coveted Ontario Icewine featured at the 16th Annual Niagara Ice Wine Festival. This festival spans a fantastic 3 week period filled with local cuisine, live entertainment and of course some of the best wines of the region.

For more information on the Okanagan Winter Wine Festival, including events, dates and ticket information visit their official website.

For more information on the Niagara Ice Wine Festival, including events, dates and ticket information visit their official website.

(Photo Credit: The Wall Street Journal.com)

Friday 24th..............11am-2pm

Saturday 25th..........Closed

Sunday 26th.............Closed

Monday 27th............Closed

Tuesday 28th...........11am-6pm

Wednesday 29th......11am-6pm

Thursday 30th..........11am-6pm

Friday 31st...............11am-2pm

Saturday 1st............Closed

Sunday 2nd.............Closed

Monday 3rd.............Closed

Tuesday 4th............Regular hours resume

Let's start with the Reds:

First up is Cabernet Sauvignon which is a bold, hearty red wine also known as "the king of red grapes". This is a fruity wine rich in tannins and heavily oaked. A typical Cabernet will have notes of dark fruit like cherry, plum, cassis, blackberry, boysenberry as well as flavors of vanilla and coffee. As for a good food pairing, there is nothing quite like a nice Cabnernet with any kind of rich beef dish.

Next up we have Shiraz. Shiraz is big, bold, complex and very flavorful. This wine doesn't have a problem standing up to rich dishes such as roasted leg of lamb and hearty mushrooms but it's also perfect all on its own. With notes of ripe berry fruits, smoke and pepper, the versatility of the Shiraz is undeniable. 

Now lets talk about the Zinfandel. Here we have an extremely versatile wine that is a great choice for savoury dishes such as spaghetti and meatballs, eggplant parmesan, and lasagna but also serves extremely well with cheese platters and even chocolate. 

Is the cool weather only reserved for our big reds? Absolutely not. The last thing we would want to avoid during the Winter months are our white wines. They have a fantastic place no matter the season and that's exactly where a full bodied Chardonnay comes to play. Chardonnay is your big hitter white that pairs well with those cold weather dishes such as chowders, roasted chicken and pasta with cream sauce. With overtones of tropical fruits, vanilla and smoke, it is a great choice for the offerings of this time of year.

(Photo Credit: Italian Food Net.com)

 Your Sommelier will guide you through your food and wine pairings describing the wines in-depth. Having such a passion for wine, your Sommelier will be eager to impart the knowledge of why the wine pairs well with your dish as well as where the wine came from, the types of grapes used, the name of the vineyard and the region where it was produced. A Sommelier often encourages the customer to smell the wine and have a taste as they describe the wine's components. Be sure to enjoy the passion and knowledge from your Sommelier as it will only add joy to your dining experience and most importantly, don't be shy to ask questions you may have about your wine. After all, these questions are what any sommelier lives for. 

(Photo Credit: Salut.com)

Any wine enthusiast will marvel at the beauty and creativity of these hand crafted pieces. From a beautiful chic serving tray to one of the most magnificent home bar pieces around. The holidays are right around the corner and below are a list of gorgeous items made from used wine barrels. Perfectly suited for any wine lover in your life or of course, as a little treat for yourself:

Artist Claire Danthois's Home Bar/Wine Rack

Reclaimed Barrel Serving Tray

Oak Barrel Stave Cheese Boards and Paddle Boards

Chopping Blocks

Wine Barrel Candle Holder Centerpiece

Rustic Stave barrel benches 

The folding Wine Barrel Chair and Folding Wine Barrel Bench

Wine Barrel Lazy Susan

French Oak Wine Barrel Chandelier

Oak Barrel Stemware Rack and Holder

(Photo Credit: furnicraft.info)

Our customers John and Karen went out of their way to host a fantastic party. They made lots of great appies to go with the evening. There were bacon wrapped Dates, mini stuffed mushroom caps, Veggies & Dip, mini Chocolate Cheesecake tarts, tequila lime chicken wings, basil, tomato & bocconcini skewers with a balsamic drizzle, antipasto, spinach dip with sour dough bread, mini tortilla fajitas and a brix chocolate bar with chocolate covered strawberries. People didn't stop nibbling till they left. Everything went well with wine as well.

The wine was a huge hit! The evening went by with everyone's glass be filled many times. It was great that is was a party of neighbors and everyone was either walking home or taking a taxi. With eleven people there the group managed to finish off eight bottles of the Gamay Nouveau and we ended the night with also trying a bottle of the new Blackberry Port. If the party and the wine are any indication of the wine season to come, it should be a very enjoyable season. Thanks to all who attended and most importantly thanks John and Karen for hosting a great envening.

(Photo Credit: EcoCentric.com)

DaVinci has over 300 bead styles. Beads are cast in a brass & copper alloy, using the jewelers preferred casting method, the ‘lost wax method’. Chains, bracelets, earrings, key chains and beads are all plated with Sterling Silver – TWICE, then coated with clear acrylic to prevent tarnishing and come with a lifetime guarantee. Sparkle beads are made with Jewellery Grade Cubic Zirconium – each cubic zirconium has been cut with 52 facets like the brilliant cut diamond and hand set into the bead. Two-tone metal beads are plated TWICE with Sterling Silver and have been accented with a 14 karat gold Vermeil overlay and coated with clear acrylic. Other bead styles included are Foil under Glass, Art Glass, Faceted Glass; Enameled, Stone and Fimo beads.

(Photo Credit: Southern Living.com)

After much thought and preparation, Chef Chris Whittaker has given us the food pairings for the event. These pairings look fantastic and each and everyone should enjoy learning how to make them as well. The pairings and order of wines is as follows:

Pacifica White (January)

Poached West Coast Mussels with Aji and Avocado Crema (part of this dish will be made at the table by everyone)

This dish features Aji Original from Cooks 'n Corks. 

Austria Grüner Veltliner (March)

Duqqa Spiced Smoked Salmon and Herb Cream Cheese

This dish features Duqqa Traditional from Cooks 'n Corks.

Australian Shiraz/Viognier (January)

Beef Sliders with aged cheddar and Caramelized Onions

This dish features Caramelized Onions from Cooks 'n Corks. 

Italian Primitivo (February)

Smoked Paprika Braised Short Rib Arancini

This dish features Smoked Paprika from Cooks 'n Corks.

Portugese Douro Tinto (April)

Shiitake Mushroom and Barbeque pork Rice Wraps (part of this dish will be made at the table by everyone)

This dish features Sesame Oil from Cooks 'n Corks.

Décor Bonus

Also as an added bonus the room will feature wine and food related art by local artist Melanie Cossey. Melanie will also be on hand to answer any questions regarding her art. Her art would make a great addition to anybodies wine cellar or any other place in the home.

Wine Tasting Special Event

After last years successful Selection Limited Edition Wine Tasting Event there was no question that we were going to do it again this year. This year we have teamed up with Cooks 'n Corks to put on an even more entertaining evening. The event will take place on Sunday November 14th, 2009. We will have two seatings one at 5pm (only a very few left at Cooks 'n Corks) and one at 8pm and will be located again at the Old Mill Boathouse in Port Moody. Tickets for the event are available for purchase at the store as well as Cooks 'n Corks on a first come first serve basis and are $25 each. Each seating only has 100 spots and are expected to go quickly, so do not wait too long. Even if you are not interesting in this years Limited Edition Series this night promises to be a fun night for anyone who enjoys wine. We also encourage you to let friends and family know about the event as new customers are welcome as well.

Pricing

The price for the kits this year are $185 for on-premise and $125 to take the kit home. As usual we are taking pre-orders with a deposit of $25 per wine kit. To guarantee the kits of your choice pre-orders need to placed before December 10, 2010. We will also be offering oak barrel aging on the red wines for an additional $30 plus taxes on a first come, first serve basis. The barrel spots are limited and requests for them are high, so please let us know with your pre-order as soon as possible to ensure you are not left without a spot.

This year we will be only offering our gift for ordering any five Selection Limited Edition wine kits if you place your pre-order at the wine tasting event.  The gift  this year will be a beautiful wine themed gift basket valued at $80. The baskets will be available when you pay the balance of your first Selection Limited Edition kit. As well that night Cooks 'n Corks will be offering an exclusive deal for their wonderful Cooking & Wine classes.... Christmas comes early - buy any three classes and receive a 4th class for free.

The event this year is going to be extra special as with teaming up with Cooks 'n Corks, we are bringing one of the Chefs they use for their cooking classes. The chef will be showing everyone how to create a pairing dish for each of the wines. Part of the evening will be that you get to make a couple of the dishes yourselves. The chef that will be doing the event is Executive Chef Chris Whittaker of O’Doul’s Restaurant & Bar at the Listel Hotel.

Chef Chris Whittaker's Bio:

Chris Whittaker began his culinary career at the tender age of sixteen in Thunder Bay, Ontario. After working in a number of the finer restaurants with chefs of diverse backgrounds and styles, he turned his attention west. After a stop in the Rockies at the prestigious Fairmont Chateau Lake Louise, Whittaker made his way to Vancouver --- a city perfectly suited to his creative and contemporary sensibility.

Since arriving in Vancouver in 2000, Whittaker has been an integral player in some of Vancouver’s most interesting kitchens. Working under David Griffiths at the Delta Vancouver Suites and later taking the helm as Executive Chef at the Pacific Palisades Hotel and Zin Restaurant, Whittaker has garnered praise for his eclectic cooking style and passion for local products and ethically sound ingredients. Chris is currently Executive Chef at O’Douls’s Restaurant & Bar on Robson where he continues to captivate guests with his creative genius!

Here is what you'll want to offer in the wine department: Rich, luscious, heavy reds like an Italian Barolo, Merlot, Cabernet Sauvignon or Shiraz. In addition, if you plan on hosting a large party try mixing up Halloween themed drinks such as red wine sangria or mulled wine, both of which can be made in advance and are guaranteed party pleasers. As for appetizers, keeping in the spirit of Halloween, Pimento Cheese Paws, Spinach Ricotta Skulls, Spicy Bat Wings, Devils on Horseback and Savoury Pumpkin Puffs will do the trick.

Whether you are hosting or attending a Halloween party, there are plenty of treats to leave your mark. Check out the list of accessories below that will ensure a fabulously frightening Hallo-Wine Party:

"You're Invited to a Wicked Wine Party" Invitation Cards.

"Scare D Cat" Tumblers.

Skeleton Hand Wine Glasses.

White Ghost Bottle Stoppers.

Skull Swizzle Sticks.

Halloween Wine Glass Charms.

And for some inspiration on table presentation for your party click here to see a fantastic Halloween spread. 

(Photo Credit: At Home with Kim Vallee)

The holiday season is upon us again and that means, lots of food, wine and celebration. If you are the hosting type, you'll likely be planning your upcoming parties and guest lists already and beyond that, your menus. While there are no ironclad rules where food and wine pairings are concerned, there are certainly some simple guidelines that will help make your dinner parties easier and assist in a seamless party season. 

Sauvignon Blanc pairs well with tangy/tart dishes as well as smoked or grilled meats and fish.

Chardonnay has the wonderful ability to compliment fatty fish, like salmon, as well as roast chicken, lobster and pasta in a rich, lush sauce.

Serve a Riesling or Gewürztraminer with chicken or seafood containing sweet & spicy flavours like chilies and ginger as well as recipes with citrus notes.

A rich and rustic Zinfandel is fantastic with pâtés, mousses and terrines.

Malbec and Shiraz are bold enough to drink with barbecue sauce based meals, spicy dishes, sausages, ham and pork roasts.

When in doubt, think about pairing the wine with its region. For example, if you plan on making a Tuscan inspired dish, a beautiful Italian Chianti would be a natural fit.

And of course, no celebration would be complete without a toast of Sparkling Wine which will conclude any dessert course with utter panache.

(Photo Credit: Whole Foods Market.com)

 The wait is over for another year, with the revealing of the 2010 Selection Limited Edition Series. After last years outstanding best of series, we were unsure where they could go this year, well they went to places never seen in a limited quantity program before. So with out any further delay here are the wines:

January

Australian Shiraz/Viognier

The Region: The warm climate and rich sandy loam soils of Australia’s Riverland region could produce high yields, but the artisan grape growers at Salmon Gum Vineyards remove half the fruit at budburst and limit irrigation. With smaller numbers of berries and water-stressed vines, the resultant grapes display highly concentrated fl avour, aroma and body.

The Wine: Blending red and white grapes brings lush balance to this lively, deep ruby wine. Ripe berry fruit and violet aromas from the Shiraz are balanced by floral and stone fruit notes from the Viognier, with beguiling hints of orange blossom followed by toast and smokiness. There’s sufficient acidity to give it structure, but the overall impression is soft and velvety. The long, gentle finish is ripe and appealing with surprising complexity.

The Food: A great choice for game or meat dishes, it also works spectacularly with ratatouille and even soft fruit, especially combined with soft-ripened or goat’s cheeses. It’s also great all by itself as an elegant sipping wine.

Ageing: Appealingly bright and fruity when young, it will develop more of its fl oral aromas after six months, and after a year will begin to show violets and blackberry fl avours, and continue to deepen in flavour.

Sweetness Code: 0 (dry)

Pacifica White

The Region: The Pacific Rim has micro-climates and terroir as diverse and excellent as any in the world. With Semillon from the blazing sunshine in Australia, Chardonnay from the crisp valley air in Okanagan, British Columbia, and Sauvignon Blanc and Viognier from the hot sunny mornings and cool afternoons of California’s North Coast, each vineyard also has unique soil ranging from sandy river bottom loam, to stony red clay, and nearly pure limestone.

The Wine: Pacifica White showcases bright fruit, excellent structure and a long layered finish running out from a veritable fruit salad of flavours and aromas. Complex pear and honey notes, grassy citrus and grapefruit, ripe apple, fig, melon, peach, and pineapple all mellow into spicy, honey, butter, butterscotch and hazelnut flavours that linger beguilingly.

The Food: Full-bodied yet supple, this wine has a range of fruit characters and enough acidity to stand up to a wide range of foods. Off dry, but perfectly balanced it works well with spices, seafood, clams, mussels in saffron cream, and especially with Asian food.

Ageing: Delicious and ready to drink almost immediately, this wine has the ability to change with time, evolving dominant notes from one grape to the next. Sauvignon Blanc’s citrus and herbs provide crispness early on, giving way to melon and honey notes of Semillon, then Viognier rises to show stone fruit, flowers, ripe apricots and candied orange peel while Chardonnay asserts its green apple and notes of white fruits and minerals.

Sweetness Code: 1 (perfectly balanced and luscious)

February

Italian Primitivo

The Region: Puglia forms a long narrow peninsula, making up the heel of the boot of Italy. Dry and warm, it basks in the Mediterranean sun, and has a long, rich history of grape growing. The Appenine mountains give an excellent range of elevations and soil types, and it produces more wine than any other region in Italy, specializing in intensely ripe grapes from its hillsides.

The Wine: Italian Primitivo is medium red in colour veering to brick, rich, and concentrated, exuding aromas of blackberry, plums, tobacco, prunes and red cherries, with the Italian signature of firm tannins and a long, gripping finish with notes of vanilla and toast. Like most Italian reds it retains acidity to balance fruit character and marry well with food.

The Food: Primitivo shines in the company of assertively flavoured foods like lamb, pork, grilled beef, ribs, roasted red meats, wild game, spicy cheeses and pizza. Its firm backbone of acids and tannins make it work well with rich and spicy foods like Italian sausages or lasagna.

Ageing: Medium-bodied but with good grip and intensity, this wine will begin to open up after six months, the richer flavours will show at 12 months.

Sweetness: 0 (dry)

March

Austria Grüner Veltliner

The Region: Grüner Veltliner is almost unique to the Niederösterreich, Austria’s growing region along the Danube River North of Vienna. It finds its finest balance in loess, the fine grained, densely compacted glacial dust that has blown in to the vineyards over many thousands of years. This unique terrior is largely responsible for the distinctive characteristics of arguably Austria’s greatest asset.

The Wine: Grüner Veltliner produces stunningly intense and concentrated wines that start with citrus and grapefruit aromas, hinting from the very beginning at the variety’s most distinguishing characteristic, the spicy fragrance of freshly ground white pepper. In addition to white pepper they can also show aromas of sour apples, flowers and minerals— surprisingly delicate.

The Food: The steely dryness and bracing acidity of Grüner Veltliner works brilliantly with seafood, mussels, salmon, grilled halibut, fish stew, and grilled oysters.

Ageing: This wine has huge ageing potential. After three months in the bottle it will present bright, simple flavours of citrus, but after a year the tropical fruits will come out to duel with the white pepper.

Sweetness: 0 (dry)

April

Portugese Douro Tinto

The Region: The Douro valley is Portugal’s premium wine region. Situated along the Rio Douro (River of Gold), the scenery is spectacular and the soil is just about perfect for growing quality wine grapes. The climate is continental, very hot and desert-dry in the summer; cold and wet in the winter. Douro’s most memorable feature is its diffi cult terrain. Most of the slopes are so steep that the only way to grow anything is by creating terraces, the painstaking construction of dry stonewalls to support the banks of soil.

The Wine: A blend of Touriga Nacional, Tinta Roriz and Touriga Franca, the names may be unfamiliar, but Tinta Roriz is the same grape as Spanish Tempranillo. Together they make an intensely aromatic wine with an impressive depth of fruit and complexity. Black fruits such as cassis along with mulberry and raspberry predominate and are complemented by plums and tobacco, followed by the resinous aromas of violets and rockrose. High tannin levels and good natural acidity mean that the wine has an excellent potential for ageing without loss of structure or balance.

The Food: Incredibly flexible as a food wine, Douro Tinto will match perfectly with roasted lamb, or duck, barbecued meats, grilled eel and meat sauces. The finesse and complexity also make it intriguing just on its own.

Ageing: This wine will show black fruit, plums and a fi rm structure of acid and tannins. Six to twelve months will reveal more floral aromas and a hint of ripe berries and cassis.

Sweetness: 0 (dry)

Pricing

The price for the kits this year are $185 for on-premise and $125 to take the kit home. As usual we are taking pre-orders with a deposit of $25 per wine kit. To guarantee the kits of your choice pre-orders need to placed before December 10, 2010. We will also be offering oak barrel aging on the red wines for an additional $30 plus taxes on a first come, first serve basis. The barrel spots are limited and requests for them are high, so please let us know with your pre-order as soon as possible to ensure you are not left without a spot.

Wine Tasting Special Event

After last years successful Selection Limited Edition Wine Tasting Event there was no question that we were going to do it again this year. This year we have teamed up with Cooks 'n Corks to put on an even more entertaining evening. The event will take place on Sunday November 14th, 2009. We will have two seatings one at 5pm (only a very few left) and one at 8pm and will be located again at the Old Mill Boathouse in Port Moody. Tickets for the event are available for purchase at the store as well as Cooks 'n Corks on a first come first serve basis and are $25 each. Each seating only has 100 spots and are expected to go quickly, so do not wait too long. Even if you are not interesting in this years Limited Edition Series this night promises to be a fun night for anyone who enjoys wine. We also encourage you to let friends and family know about the event as new customers are welcome as well.

This year we will be only offering our gift for ordering any five Selection Limited Edition wine kits if you place your pre-order at the wine tasting event.  The gift  this year will be a beautiful wine themed gift basket valued at $80. The baskets will be available when you pay the balance of your first Selection Limited Edition kit. As well that night Cooks 'n Corks will be offering an exclusive deal for their wonderful Cooking & Wine classes.... Christmas comes early - buy any three classes and receive a 4th class for free.

The event this year is going to be extra special as with teaming up with Cooks 'n Corks, we are bringing one of the Chefs they use for their cooking classes. The chef will be showing everyone how to create a pairing dish for each of the wines. Part of the evening will be that you get to make a couple of the dishes yourselves. The chef that will be doing the event is Executive Chef Chris Whittaker of O’Doul’s Restaurant & Bar at the Listel Hotel.

Chef Chris Whittaker's Bio:

Chris Whittaker began his culinary career at the tender age of sixteen in Thunder Bay, Ontario. After working in a number of the finer restaurants with chefs of diverse backgrounds and styles, he turned his attention west. After a stop in the Rockies at the prestigious Fairmont Chateau Lake Louise, Whittaker made his way to Vancouver --- a city perfectly suited to his creative and contemporary sensibility.

Since arriving in Vancouver in 2000, Whittaker has been an integral player in some of Vancouver’s most interesting kitchens. Working under David Griffiths at the Delta Vancouver Suites and later taking the helm as Executive Chef at the Pacific Palisades Hotel and Zin Restaurant, Whittaker has garnered praise for his eclectic cooking style and passion for local products and ethically sound ingredients. Chris is currently Executive Chef at O’Douls’s Restaurant & Bar on Robson where he continues to captivate guests with his creative genius!

(Photo Credit: Food and Wine.com)

After last years successful Selection Limited Edition Wine Tasting Event there was no question that we were going to do it again this year. This year we have teamed up with Cooks 'n Corks to put on an even more entertaining evening. The event will take place on Sunday November 14th, 2009. We will have two seatings one at 5pm and one at 8pm and will be located again at the Old Mill Boathouse in Port Moody. Tickets for the event are available for purchase at the store as well as Cooks 'n Corks on a first come first serve basis and are $25 each. Each seating only has 100 spots and are expected to go quickly, so do not wait too long. Even if you are not interesting in this years Limited Edition Series this night promises to be a fun night for anyone who enjoys wine. We also encourage you let friends and family know about the event as new customers are welcome as well.

Winexpert has again done a great website for this year's Selection Limited Edition Series:

http://www.limitededition2010.com/

Once the wines are announced on October 1st, 2010 the website will be updated with the types of wines. As well we will be sending out an email and updating our website with all the information on this year's series.

This year we will be only offering our gift for ordering any five Selection Limited Edition wine kits if you place your pre-order at the wine tasting event.  The gift  this year will be a beautiful wine themed gift basket valued at $80. The baskets will be available when you pay the balance of your first Selection Limited Edition kit. As well that night Cooks 'n Corks will be offering an exclusive deal for their wonderful Cooking & Wine classes.... Christmas comes early - buy any three classes and receive a 4th class for free.

The event this year is going to be extra special as with teaming up with Cooks 'n Corks, we are bringing one of the Chefs they use for their cooking classes. The chef will be showing everyone how to create a pairing dish for each of the wines. Part of the evening will be that you get to make a couple of the dishes yourselves. The chef that will be doing the event is Executive Chef Chris Whittaker of O’Doul’s Restaurant & Bar at the Listel Hotel.

Chef Chris Whittaker's Bio:

Chris Whittaker began his culinary career at the tender age of sixteen in Thunder Bay, Ontario. After working in a number of the finer restaurants with chefs of diverse backgrounds and styles, he turned his attention west. After a stop in the Rockies at the prestigious Fairmont Chateau Lake Louise, Whittaker made his way to Vancouver --- a city perfectly suited to his creative and contemporary sensibility.

Since arriving in Vancouver in 2000, Whittaker has been an integral player in some of Vancouver’s most interesting kitchens. Working under David Griffiths at the Delta Vancouver Suites and later taking the helm as Executive Chef at the Pacific Palisades Hotel and Zin Restaurant, Whittaker has garnered praise for his eclectic cooking style and passion for local products and ethically sound ingredients. Chris is currently Executive Chef at O’Douls’s Restaurant & Bar on Robson where he continues to captivate guests with his creative genius!

"The table contains 184 red and white grape varieties organized by both body (vertically) and acidity (horizontally). The Wine Indexes, which help to answer the bacchanalian question "what grape are you drinking?", now include all wine regions worldwide. To fit all the additional information in, the table is now 24 x 36 inches (printed on 110 lb. acid-free archival paper), and the indexes now comprise an 88 page perfect-bound book. The table and index book are packaged in an attractive and sturdy gift box."

This chart is the perfect addition to any wine lover's life, no matter your expertise. 

Click here for more information and to purchase.

(References and Photo Credit: DeLong Wine.com)

"Cornucopia is Whistler's premier wine and food extravaganza. The annual event is a unique opportunity to mingle, mix and learn from acclaimed chefs, sommeliers, vintners and restaurateurs’ visiting Whistler or Whistler locals. Featuring a sumptuous variety of hands-on seminars, fascinating winemaker dinners, gala tasting events and sizzling after-parties, Cornucopia offers something for both the experienced gourmet and those seeking to better appreciate the epicurean delights of wine and food.

Now celebrating its fourteenth year as one of Whistler's most popular signature events, Cornucopia returns for 2010 with another spectacular line up of succulent culinary offerings and glamorous grape galas.

Cornucopia's Crush Gala Grand Tasting, a festival highlight, will be presented on Friday, November 12th and on Saturday, November 13th to accommodate the high demand for tickets to the event!"

Tickets are currently on sale and they sell out fast. For more information on the events and to purchase tickets, go to their official website.

(Photo Credit and references from Whister Cornucopia.com)

Kelly writes:

"Frozen wine slushes are hot. An appealing alternative to sangria or a wine spritzer, they are surprisingly refreshing, and retain the wine's character while adding and enhancing its attractive fruit flavors. Thirst quenching, not cloying, wine slushes are the perfect way for wine lovers to indulge their taste this summer while lounging by the pool or relaxing on the deck.

The most inviting wine slushes usually start with a dry, yet fruity white or red wine. (Some smart choices are Pinot Grigio, Sauvignon Blanc, Rioja, or Merlot.) Add a combination of fruit juice and/or fresh fruit, blend until smooth, and freeze until the desired consistency. (The alcohol in the wine will prevent the mixture from totally freezing solid). For a smoother, quicker result, pour the blended mixture into an electric ice cream maker and process until slushy. Serve in colorful tumblers or Margarita glasses."

Click here for some of Kelly's recommendations for delicious wine slush recipes. 

(Article adapted from Wine Enthusiast by Kelly Magyarics/Photo Credit: Supple Wine.com)

• Store your reminders on this fabulous cork board.
• In need of a new bath mat by any chance? Look no further.
• It's never too early to get started on those holiday wreaths.
• Weddings are expensive enough. Save some money with cork place card holders.
• Perhaps you're in the market for some new coasters? These wine cork coasters are perfect for holding your wine glasses.
• If you're in the midst of a home renovation project, cork baseboards are a super chic option.
• The garden can also benefit from cork as a moisture retaining mulch. Simply, chop or grind your used corks and sprinkle over your garden.
• If you happen to have a few thousand corks at your disposal and plenty of time on your hands, check out the chair Gabriel Wiese made of corks. 
• And if you're feeling especially ambitious, you may want to consider following the lead of one homeowner who covered his entire house in wine corks. Dedication at its finest.

Whatever your style or craft level, anything we can do to be a little more eco-friendly, small or large, all while getting to enjoy our favorite wine is naturally a win-win situation. 

(Photo Credit: Factory Direct Craft Blog)

The grape that makes such a delicious wine possible is the Gamay Noir. By careful selection (in Beaujolais all
grapes are hand-picked), whole berry fermentation and other techniques the grapes are turned into a red wine that
drinks like a white: lightly chilled (13°C/55°F) it has hints of banana, pear, candy and some even say bubble gum!
In the 1950’s the Union Interprofessionnelle des Vins du Beaujolais (UIVB) set the release date for Beaujolais
Nouveau to November 15th and the distributors made a great game of racing their first wines to market by train,
airplane, balloon and eventually even on the Concorde! Eventually the date was changed to the third
Thursday in November, to accommodate people welcoming the wine with a weekend to enjoy it in!
Ready to drink at less than 8 weeks after harvest, it has become the focus of a celebration that goes beyond
a simple harvest festival and lets people in cities and regions outside of Beaujolais toast the fruits of the
vineyard with a celebration of lighthearted enjoyment.

Made with Gamay grapes sourced directly from France’s Beaujolais region, Winexpert’s Gamay
Nouveau is a departure from our usual wines, where we recommend waiting three months or even
longer to taste the first bottle. Gamay Nouveau is ready to enjoy on bottling day, and while it will
improve for a year, its bursting fruit, joyfully hedonic aromas and easy-drinking character will make it
unlikely for any bottle to last that long.

Why not start your own Nouveau party? The French have torchlight parades, fireworks and music
festivals, but you can have as much fun on a little smaller scale: set your table Bistro-style with white
napkins, good silverware and big, chunky wineglasses and some low candles, start with a Charcuterie
platter of sliced meats and pâté with cornichons, olives, French mustard and loaves of crusty baguette.
A composed salad followed by a simple entrée and cheese platter with fresh fruit rounds out a meal
that’s not only simple, but immensely satisfying and celebratory. A little Edith Piaf or Serge
Gainsbourg on the stereo and you’ll truly be celebrating le Nouveau!

To help you start your own Gamay Nouveau party, Winexpert has prepared this great party planner checklist.

Download Party Planner Checklist

Gamay Nouveau is only around for a very limited time starting September 7th.

Announcing…

World Vineyard Chilean Carmenère/Malbec

&

World Vineyard Argentine Chardonnay/Torrontes

World Vineyard Chilean Carmenère/Malbec

Chile’s signature grape, Carmenère brings dark cherry, chocolate and tobacco, while Malbec gives black fruits, red berries, spice and great structure, all leading to a lush toasty-smoky finish.

Drink with grilled beef, pizza, or dark chocolate.

Sweetness Code:

0 (dry) | Oak Intensity: Medium | Body: Medium

World Vineyard Argentine Chardonnay/Torrontes

Argentina’s greatest white grape, Torrontes has enticing aromas of peach and orange blossoms, citrus and white fruit, complementing Chardonnay’s tropical fruit and green apple notes to a mouthfilling finish.

Perfectly balanced for food or casual sipping, serve with seafood, grilled pork, pasta in cream sauces or ratatouille.

Sweetness Code:

0 (dry) | Oak Intensity: none | Body: Medium

Since this is seasonal release and there will be only a limited quantity of each of these products produced. This wine kit will be available to order starting September 7, 2010. Once they’re gone, they’re gone.

Taste T.O. says:

"Niagara Passion will feature 22 wineries and 17 restaurants from the Niagara-on-the-Lake. Come taste the pairings of wine and gourmet food, listen to superb jazz music, and participate in live and silent auctions. Proceeds to benefit The Rotary Club of Niagara-on-the-Lake charities and the Walker Family Cancer Centre."

While the official Press release from Niagara Passion offers:

"This high end cultural, wine, food and music event is a multipurpose two day event designed to educate visitors in the art of wine tasting, wine pairing and gourmet food tasting and the culinary art of preparation. 

 22 wineries of Niagara on the Lake along with celebrated chefs from Niagara region restaurants will offer samplings of a taste of Niagara, combined with the wonderful sounds of Jazz. Location for the 2010 event is beautiful Mori Gardens in Niagara on the Lake that offers an outstanding ambience befitting such an exceptional event.

Saturday August 21^st enjoy an afternoon of wine and food tasting along with the international sounds of performer Juliet Dunn and her quintet who recently returned from a world tour. The event will run from 1pm – 4pm with the lounge and music from 1pm-5pm. On Sunday August 22^nd a selection of specially designed wine and culinary tours are available for visitors to experience more of Niagara’s wine country."

For more information on the festival visit their official website: Niagara Passion.com

References: Taste T.O. and Niagara Passion.com Photo Credit: Niagara Passion.com

Divers have found 30 bottles of champagne thought to pre-date the French Revolution on the Baltic seabed.

When they opened one, they found the wine - believed to have been made by Clicquot (now Veuve Clicquot) between 1782 and 1788 - was still in good condition. The bottle - whose shape indicates it was produced in the 18th Century - has now been sent to France for analysis. If confirmed, it would be the oldest drinkable champagne in the world. Diver Christian Ekstrom was exploring a shipwreck on the Baltic seabed when he found the bottles.

'Sweet taste'

He took one to the surface, where he opened it and tasted it with his colleagues. "It was fantastic," he told the Reuters news agency. "It had a very sweet taste, you could taste oak and it had a very strong tobacco smell. And there were very small bubbles."

According to records, Clicquot champagne was first produced in 1772 but was laid down for 10 years, the French news agency AFP reported. Production was disrupted after the French Revolution in 1789. The wine found on the seabed was perfectly preserved because of the conditions of dark and cold on the seabed. If the bottles do come from the 1780s, that would make them around 40 years older than the current record-holder, a bottle of Perrier-Jouet from 1825. Wine experts estimate each bottle would fetch around 500,000 Swedish kronor (£45,000; $69,000) at auction.

The bottles were found off the coast of Aaland, an autonomous part of Finland. The local authorities will decide what is done with the shipwreck - and the champagne.

Article from the BBC News Photo Credit: Vinography.com

Whichever stain removal procedure you choose there are a few important rules to follow:

Blotting the stain is essential. You never want to rub the stain. This will penetrate the stain into the fabric further, deepening the stain and potentially harming the fibers of the fabric. Secondly, be sure to test any procedure on a small discrete area to be sure that the removal doesn't harm the fabric. Hydrogen peroxide for example acts as a bleaching agent and therefore may harm darker fabrics. Also, never apply heat to a stain (using an iron or dryer). Doing so will set the stain making it very difficult to remove. Lastly, when dealing with stains on clothing, check the label to see if it's dry clean only. If it is, don't attempt to remove the stain yourself. Take the garment to the dry cleaners as soon as possible.

Below is a list of various stain removal remedies using common household products:

For clothing:

1. Blot the stain immediately with paper towels. Combine 1 teaspoon laundry soap or dish soap and 1 cup hydrogen peroxide in a small bowl. Soak a clean sponge in the mixture, squeeze it halfway dry, then gently blot the stain. Place a dry towel or washcloth between the front and back of the garment if the stain has not penetrated through to the back of the fabric. This will prevent staining on the back of the material. Review the washing instructions on the label of the fabric. Heed any special care instructions. Wash in cool water and air dry if the fabric is machine-washable. Wash gently in the sink with a mild detergent if the fabric is hand-wash only.

2. Another red wine stain removal tip that works is to use club soda. This option is a great choice when dining out since you can find it in just about any restaurant. Simply moisten a clean cloth with the club soda and blot. Milk also works well for stains received at home or dining out. With the same method, blot the stain with a cloth moistened with milk. This works about 99% of the time, making a great red wine stain removal method.

3. If you have just spilled red wine, and you have white wine handy, pour the white wine on top of it. The white wine will dilute the red pigmentation and will make it easier to remove. You can also pour salt onto the stained area, wait a few minutes and rinse it out with running water. If you have an old stain, soak the stain with either lemon or vinegar and water solution (50/50), then wash it as usual.

For carpets and tablecloths:

1. For carpeting of light beige or white, start by blotting the wine stain with a clean cloth or paper towel first to absorb as much liquid as possible. Then try diluting one tablespoon of ammonia in one cup of warm water. Get the stain wet with the ammonia and water solution, allowing it to sit for about five to ten minutes. Now, use a clean cloth to again blot the stain. With this, the red wine should be gone.

2. Another home remedy is good, old-fashioned table salt. For this, sprinkle the salt onto the stain while the stain is still wet. As the liquid is absorbed, the crystals will begin to turn red or pink in color. Leave the salt on overnight or a minimum of six hours and then vacuum. In most cases, this red wine stain removal technique will work very well. Finally, moisten the wine stain liberally with club soda, blot, and then sprinkle with salt. When dry, vacuum.

As mentioned, there are also a number of commercial products that can get red wine stains out of carpeting and clothing, regardless of color.

(References: eHow.com  lestout.com Mrs Clean USA.com Photo Credit: A Cleaner Oven.com)

By no means does price dictate the quality of wine. There are plenty of fabulous inexpensive wines just as there are many less appealing expensive wines but in the spirit of an enchanting notion, let's take a look at the top ten most expensive wines in the world:

1. Chateau Lafite 1787 : $160,000

The bottle of wine that fetched the highest ever price was Chateau Lafite, 1787. It fetched a price of $160,000 at Christie’s London in 1985. The wine was bought for Forbes collection. The specialty of the bottle is that it bears Thomas Jefferson’s initials etched on the glass.

2. Chateau Mouton Rothschild 1945 : $ 114,614

Jeroboam Chateau Mouton-Rothschild 1945 fetched the second highest price ever. The wine was considered to be one among the highly admired vintages of the 20th century. It was sold for a whopping $114,614 at Christie’s London in 1997.

3. Chateau d Yquem 1784 : $56,588 
The wine bottle of 1784 Chateau d’Yquem stands third. It was sold at Christie’s London in 1986 for an amazing sum of $56,588. This bottle also bears the initials of Thomas Jefferson.

4. Massandra Sherry : $43,500

Now comes the turn of the 1775 Sherry from the Massandra Collection, sold at Sotheby’s London in 2001. It fetched a price of $43,500. Massandra winery was highly admired in the Czarist Russia. Massandra’s cellar contains umpteen bottles (close to a million) of both Russian and Western European wines. This Sherry was the oldest among the Western European variety.

5. Romanee Conti, DRC 1990 : $28,112

At the fifth place stands set of eight bottles of Romanée-Conti, DRC 1990. The set was sold for $224,900 (or $28,112 per bottle) at Sotheby’s London in 1996.

6. Le Montrachet, DRC 1978 : $23,929

Sixth in line is Le Montrachet, DRC 1978. Seven bottles of it were sold at Sotheby’s New York in 2001 at $23,929 per bottle.

7. Romanée-Conti DRC 1990 : $5,800

Romanée-Conti, DRC 1990 is in the seventh place. 6 magnums of the wine were sold at Zachy’s New York at $5,800 each.

8. Screaming Eagle 1994 : $3,833

At the eighth spot stands three bottles of Screaming Eagle 1994, sold at Christie’s Los Angeles in 2000. The price fetched was $3,833 per bottle.

9. Chateau Mouton Rothschild 1982: $700

Ninth in line is fifty cases (six hundred bottles) of Chateau Mouton-Rothschild 1982. The sale was made at Christie’s/Zachy’s New York in 1997 for an astonishing price of $420,000 ($700 per bottle).

10. Screaming Eagle Cab 1992: $300

This wine is usually sold for $300 but this wine should have ranked first in terms of price, its value was somehow overshadowed as it was auctioned forcharity. Imperial of Screaming Eagle Cab 1992 was sold at the Napa Valley wine auction in 2000 for an astronomical sum of $500,000. The wine as purchased by Cisco Systems executive Chase Bailey. Though technically it had fetched the highest ever price, but much of its price has to be discounted as it was meant for charitable purposes.

(Partial article and photo credit from World Interesting Facts.com)

News From The Barrel Room

We are currently selling spots in the barrels for the following wine:

Lodi Ranch 11 Cabernet Sauvignon

(the oak barrel aging for this wine is at no charge)

Anniversary Specials

11.5 Litres: $10 off   23 Litres: $20 off

For more information on The California Wine Festival and to purchase tickets, visit their official website: California Wine Festival.com

(Photo credit: California Wine Festival)

It's likely no surprise that whites are favoured during the Summer months but did you know that rosés are one of the best sellers as well? Rosés are fantastically refreshing on a hot day. In the white category some popular choices are Australian or New Zealand sauvignon blanc and South African chenin blanc.

But that doesn't mean you have to forgo a fantastic red. There are plenty of fabulous reds to enjoy during the hot times. You'll want to look for light to medium, young vibrant reds with good acidity such as a California pinot noir or a Chilean merlot. True to form with their reputation for being versatile, both of these pair very well with a wide range of foods.

Finally, It could be said that sparkling wine is an essential for every season. It's an obvious requirement in the Winter for the holiday season and of course for New Years Eve. Spring welcomes it for Easter and Mother's Day celebrations and then there are the summertime festivities. Sparkling wines are so pleasantly thirst-quenching on a hot Summer night. It could be said that sparkling wine is an all season winner and a particularly hot seller during the Summer season. 

While there are never any rules where your own personal preferences are concerned with wine, from day to day, month to month and season to season, the one thing that is certain is that there is always a special wine to get you through.

(Photo Credit: Kobrand Wine and Spirits.com)

Winery tours generally consist of guided tours from an expert from the winery examining the vineyard and giving a history of the winery. Your guide will explain what happens in every stage of the winemaking process at their winery and explain the region in which you are exploring. Then there is the tasting room where a number of the wines produced by the winery can be sampled. Many wineries also cater to dining by providing an on site restaurant, making it an excellent way to enjoy various food and wine pairings as well.

There are various tour packages available so a winery tour is something that should be planned ahead and the internet is a great resource to do your research. For example, from private to group tours, some wineries offer a quick tour that can last about 30 minutes but there are much more intensive tours including half day tours, full day and even overnight stays that take you to several local wineries providing a very in-depth feel about the regions you are enjoying. While you may witness a similar practice of the winemaking process at each winery, every winery has its own complexities therefore you will gain valuable insight at every different tour in every different region.

Winery tours have so many options to choose from offering an elaborate adventure or a relaxing affair. They are certainly a must-do for anyone with a passion for wine.

(Photo Credit: Grand Pacific Tours.com)

There are more than a dozen wine regions in South Africa with the three major regions being:

Constantia, a small historic region outside of Cape Town where South Africa's first vineyards were planted. This region is popular for its excellent Chardonnay, Sauvignon Blanc, Semillon and Muscat.  

Paarl is another important region northeast of Cape Town that produces a more diverse range of wines such as dessert wines as well as Cabernet Sauvignon, Pinotage, Chenin Blanc and Shiraz.

Stellenbosch, just north of Cape Town, is the largest wine region housing more than 80 wineries well known for producing fantastic Chenin Blanc, Sauvignon Blanc, and reds like Cabernet Sauvignon, Shiraz and Merlot.

Other noteworthy regions, albeit smaller in rank than Constantia, Paarl and Stellenbosch but still key producers include Worcester, Klein Karoo, Franschhoek Valley, Mossel Bay, Walker Bay and Elgin.

Overall, South Africa's wine lands are considered some of the most beautiful on earth and with the attention from the World Cup, tourists can relish in its beauty and take in a game all while tasting some of the finest wines on the planet.

(Photo Credit: South African Wine.co.za)

(for a limited time only)

For a limited time only, Beyond The Grape On-Premise Winemaking & Winexpert are offering three great products for you to make and enjoy this fall. We are pleased to announce the return of Chocolate Raspberry port and are excited to announce the return of Okanagan Peach Icewine (by popular demand) and the introduction of Blackberry Port.

Blackberry Port Style

Native to the Americas, Blackberries are bursting with intense fruit flavours. Often used to describe Cabernet Sauvignon, blackberry aromas are deep and richly fruity. This, along with lingering tannins and a gorgeous deep purple hue make it an excellent foil for the broad richness of Port. Bright berry notes lift up this wine, making it a superb foil for intense cheeses, roasted nuts and especially chocolate desserts. 

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7  

Body: Full  

Alcohol by volume: 15% - 16.5%

Chocolate Raspberry Port Style

*Gold medal winner at the 2008, 2009 & 2010 WineMaker Amateur Wine Competition.*
Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously – if you can keep any that long!

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7

Body: Full

Alcohol by volume: 15% - 16.5%

Okanagan Peach Icewine Style

*Gold medal winner at the 2009 and 2010 WineMaker Amateur Wine Competition.*
The Okanagan Valley lies in the rain shadow of British Columbia’s Coastal mountains. The region’s very low annual average rainfall means that part of the valley is a true desert! In this climate grapes ripen to perfect intensity, with notes of honey, apricot, and spice. Winexpert’s Okanagan Peach Icewine style has deep floral notes, stone fruit and perfect sweetness, balanced with the sun-ripened perfume of a luscious peach.

Food pairings: Can be enjoyed all on its own, it’s an excellent accompaniment to earthy or salty cheeses like Danish blue or Tilsit, or spicy snacks like tapas or flavourful Asian dishes.

Oak: None

Sweetness: 8

Body: Full

Alcohol by volume: 11.25% - 12.5%

DEADLINE FOR PRE-ORDERS: August 4, 2010.
Reserve these great products to ensure you don’t miss out.

*Denotes award received at the 2008, 2009 and 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com

For more information on Niagara's New Vintage Festival visit their official website here.

(Photo Credit: NiagaraWineFestival.com)

Each year, winemakers throughout North America put their trust in Winexpert and enter wines made with our products, and each year those wines consistently receive amazing results in this competition across all of Winexpert brands; Limited Edition, Estate, International, Original, World Vineyard, Vintners Reserve, Spéciale and Island Mist– a testament to their winemaking ability and also to the award-winning quality that Winexpert wine kits produce.  

The highlights:

• A Winexpert Selection International Australian Shiraz took home this year’s Best of Show Red.
• Every Winexpert brand this year had more varieties win an award. In fact 97 different Winexpert products won an award this year, that’s 13 more than last year’s record of 84!
• Wines made with Selection Spéciale won an incredible 45 medals.  Our Port, Cab Franc Icewine style, and Riesling Icewine style were once again gold medal winners for the third year in a row, as well both of the past Seasonal Release varieties, Chocolate Raspberry Port and Okanagan Peach Icewine were once again gold medal winners. 

The results above reflect that of just one competition.  Each year, wines made with Winexpert products win hundreds of medals at major amateur winemaking competitions held throughout North America.   But it’s not the medals that we’re proud of. What we value most is that you, our customer, trust that you will produce a wine of award-winning quality when you choose Winexpert brands.

Taste the success! And let your Winexpert Authorized Retailer help you choose your next award winning wine kit.  

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

Below is a listing of all the wines that won awards at the 2010 WineMaker International Amateur Wine Competition:

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

L'atelier du vin Decanter

Silver Plated Engravable Wine Stoppers

Monogrammable Leather Wine Case

Tailgaiting Cooler and Grill

Monogrammed BBQ Brander 

The BBQ Bible

Wine Barrel Grilling and Smoking Staves

Steak Lover's Grill Kit

Personalized Grilling Tool Set

BBQ Tool Belt and Tools

Wine Dossier with Silver Foil De-bossed Initials

(Photo Credit: Red Envelope.com)

If you are throwing your first wine tasting party your best bet is with a blind tasting. This way you can familiarize yourself with what a tasting consists of without having to worry about themes and food and wine pairings, which make throwing a wine tasting a little more involved. A blind tasting basically consists of concealing the wine's identity. In other words, no one knows which wine they are tasting. The reason for a blind tasting is simply to rely on your senses without any other outside information that could potentially influence your judgement of the wine. This is a great way to learn to trust your own taste and educate yourself on your likes and dislikes.

An important factor in hosting a wine tasting is obviously ensuring there is enough wine for everyone and the math in this regard is rather straight forward. Plan to serve 2 ounce samples of each wine. So if you have 12 guests you will need 1 bottle per person. However, it never hurts to have a little extra, for emergency purposes. Which brings up the question of how many wines should be sampled. For a blind tasting between four and six is usually a good number.  

Beyond the wine itself it's a good idea to provide a tasting sheet for each guest. This sheet will be a resource for each guest to write down their experiences with each wine including any comments they may have, ranking the wine and to generate a dialogue amongst the group. And although one guest may be more informative of wine than another, this is an excellent time to learn from eachother in discussion. 

To spit or not to spit, that is the question and the answer is generally yes. Although it's perfectly acceptable to sip the wine, you will want to keep a clear head during the tasting in order for your senses to be in top form. So it's important to provide a spit bucket. A small plastic cup for each guest is suitable for this purpose.

As for food it's best to stick to bread and water. At least until after the actual tasting. They will act as effective palette cleansers in between each tasting without interfering with the senses. It's also important to note that strong odours such as scented candles or intensely perfumed flowers should be avoided for the same reason. After the tasting is completed though, it's thoughtful to have a few appetizers to offer your guests.  

Finally, don't feel the need to go it alone. Before the tasting ask your guests for their input and ideas on what they would enjoy. They'll likely be happy to get involved and help and in fact you may find that each of your guests would like to bring their own bottle. That, of course, is something you will want to know ahead of time. Wine tastings should be festive and fun affairs and should never be overwhelming or intimidating. This is where a little planning goes a long way.

Photo Credit: WineTastingParty.com

The Food and Wine Classic 2010 runs from June 18th-20th. For more information click here to go to the official website.

(Photo Courtesy of Jaunted.com)

To enter or to vote on photo's just go to www.winexpert.com/twisted/contest

Craft your own cocktails with Twisted Mist kits from Winexpert, a new twist on wine cocktails Mojito and Strawberry Margarita varieties now available.

There are various reasons for this and it's often debatable. Some people are staunch believers that corking happens strictly from a bad cork while others believe in the thought that the tainting may occur from wooden barrels, storage conditions of the wine and even transportation of the corks and wine. It's important to note that a corked wine has nothing to do with the original quality of the wine. Cork taint can affect wines irrespective of price and quality level. There is one undisputed reason for cork taint and that is the contamination of a chemical called 2, 4, 6-Trichloroanisole or TCA for short.

 Cellar Notes has a good explanation detailing TCA contamination:

 A 'Corked' wine is a wine that has been bottled with a cork that is contaminated with TCA (2, 4, 6-Trichloroanisole). TCA contamination usually comes from corks but can also come from barrels, other cooperage or even, apparently, from wood within the cellar including walls or beams. The term 'corked wine' is applied to all wines with TCA contamination because corks are the source of most of the problems. The wine industry estimates that as many as 3% to 7% of all wines have TCA contamination at levels that can be detected by consumers. Because most people are not trained to recognize the smell and taste of TCA, only a very small fraction of these bad bottles are ever returned to stores or sent back at a restaurant.

 Even a very tiny amount of TCA in a wine can ruin it. Most people become aware of TCA in quantities as small as 5 parts per trillion and some individuals are even more sensitive. When TCA is present in quantities high enough to be evident to a person, it comes across as 'musty' aromas and flavours. Even when TCA is not evident in the smell or taste of a wine, very small quantities can subdue the aromas and flavours of fruit that the wine would ordinarily exhibit.

 TCA does not pose a health risk (at least in the levels found in wines). It just imparts the aromas and flavours that are objectionable when found in sufficient quantity. Many wines have levels of TCA that are below the threshold of perception. Wine is not the only place you can find TCA. It is also found in some municipal water supplies as well as in some teas.

 A great deal of work continues in the cork industry as well as at wineries to develop methods to eliminate corked wine. So far, no completely reliable method has been found.

 There are other causes of bad bottles of wine, but TCA contamination is the primary fault you will find in otherwise well-stored bottles. Other faults can include wines that are oxidized, lightstruck or have undergone unplanned secondary fermentation.

 Detecting corked wine can sometimes be fairly easy with just a sniff of the wine. It will have a characteristic odour described as resembling a mouldy newspaper, mushrooms, wet dog, damp cloth, or damp basement. However there are times when it's a little more challenging to detect and the only way to do so is by tasting the wine. If this is the case, it will taste like all of the similar qualities above as well as tasting astringent and with a raspy finish. 

 Sadly there is no easy way to avoid a corked bottle of wine. Cork is a natural product and can be fair game for microorganisms. And if nature has taught us anything it's that not everything can be perfect all of the time. 

 (References: New York Magazine, Cellar Notes, the Wine Doctor. Photo Credit: RSC.org)

British Columbia Chardonnay

British Columbia is at the forefront of new, New-World Chardonnays, with a crisp, bright style that’s perfectly balanced for food or casual sipping. Pale yellow, with fresh mineral and citrus flavours, notes of pear, white peach, green apple and fine acidity lead to a long, creamy finish with notes of honey.

3 Continents Meritage

3 Continents Meritage combines Petit Verdot from Australia, Cabernet Sauvignon from California and Merlot from Chile to make a unique, globe-spanning vision of the quality a wine of the best varieties can truly possess.

The BC Chardonnay and 3 Continents Meritage will only be available in small quantities for a limited time, so don’t miss this rare opportunity to offer your customers these two fabulous wines.

Gifts up to $20

• Wine charms - If your mom loves hosting parties, wine charms are a great way for her guests to tell which glass is theirs. Look for charms that complement her design style or relate to her hobbies. Most wine charms clip around the stem of the glass, but some are built with tiny suction cups to hold them to the glass.
• Bottle opener - Say goodbye to boring, hard-to-use corkscrews. Check department stores and other gift shops for ergonomically designed bottle openers that lift out corks with a flick of the wrist. Techie Moms will love some of the battery operated designs too!

Gifts up to $50

• Decanter - Wine decanters are a great Mother’s Day gift idea for women who like to dress their tables elegantly for formal dinners. Pouring wine into a decanter before serving it can improve the flavor of the wine and will allow sediment to settle.
• Stemware - There’s a good chance your mom is still using her first set of stemware. No matter how careful we are, everyone loses one or two glasses to clumsy elbows or uneven tables. Give your mom a new set of stemware in a contemporary design to update her collection. Fashionista Moms love fancy stemware too.
• Wine tasting kit - These clever kits let your mom throw a fabulous party for all her wine-loving friends. Kits usually come with a black bag to disguise the wine bottle and scoring pads so each guest can guess where the wine is from and what kind it is. Give your mom gift certificates that she can use to buy bottles for the party.

Gifts up to $100

• Wine chiller - A table top wine chiller guarantees your mom’s favorite vintages are served at the ideal temperature every time. Just set the bottle in the chiller and in a matter of minutes, it’s ready to serve. Wine chillers are great Mother's Day gift ideas for foodie Moms who love gourmet cooking.
• Wine rack - Choose a sophisticated design that matches your mom’s decorating tastes. A wine rack that can be displayed in the dining room or that offers refrigeration is a fantastic Mother’s Day gift idea.

Gifts up to $200

• Winery tour - Most winery tours are actually free or are available at a very small cost. But if you’re going to do it, do it right. Get Mom a voucher for a bed and breakfast close to the winery or a gift certificate for the winery’s restaurant. Different tourist companies also offer creative ways for Mom to tour multiple wineries. Check for different tour companies that offer bicycle or bus tours of multiple wineries.
• Bottle her own wine - The “bottle your own” trend is alive and going strong. Mom can make her very own wine at a local business and enjoy bottling and labeling it herself - or better yet, with your help! You’ll be surprised how many bottles she’ll get for a reasonable price.

If you know your mom’s favorite type of wine, pick up a bottle for dinner or ask someone to pick it up on your behalf. Don’t forget a well-worded toast to thank your mom for being such a lovely person.

(Article from Mothers Day and More. Photo Credit: Sparkling Direct.com)

There has been much talk of the rosé the last few years and for good reason. Rosés are often under rated and don't get the credit they deserve. There are many reasons to choose rosés. For example, a great bottle of rosé can be found for a very reasonable price. They are a younger wine best enjoyed now without years of aging. But perhaps most exciting for any food lover is that rosés pair very well with a wide variety of foods from prawns to goat cheese to chicken, spicy chorizo and fish and BBQ is a perfect match for a dry rosé. 

Spring and Summer are absolutely the time of year to sit back with all of the wonderful things a rosé has to offer. Refreshing, versatile and very drinkable have all the makings of a warm weather hit. And the new generation of rosés are just that.

(Photo Credit: Creative Loafing.com)

The Okanagan Spring Wine Festival is a perfect marriage of wine and culinary tourism. For the first ten days in May each year, it offers a tantalizing experience for anyone who loves fabulous wine accompanied by fine cuisine. Guests can choose from an incredible 100 plus events throughout Okanagan Wine Country at a time of year when it is absolutely delightful to savour Spring in the warm sunshine. 

The festival runs from April 30th-May 9th.

For more information on The Okanagan Spring Wine Festival visit their website here. 

(Information and photo courtesy of The Wine Festivals.com)

Refrigeration is key as the cooler temperatures slow down the degradation of the wine so tightly re-corking the bottle and storing it in the fridge is the simplest and most important step. Half bottles of wine are available for purchase and if you happen to have a spare empty half bottle (375 ml), pour the leftover wine into the bottle and re-cork. This way the amount of oxygen that is allowed to come into contact with wine is substantially diminished. 

A rather more debatable method of storage is the use of a hand pump vacuum accessory. There are some that believe the vacuum method to be ineffective and even detrimental causing the wine to become flat and dull. The same argument surrounds the use of a compressed nitrogen device that squirts nitrogen into the bottle and is supposed to displace oxygen. Both have their naysayers and enthusiasts alike and both are good accessories in theory and certainly worth personally trying but there are varying reports on either of their effectiveness.

Another popular storage option for open wine is, believe it or not, in the freezer where individual servings can be frozen in ice cube trays and used at a later date for cooking. And if freezing isn't  for you, why not go ahead and plan a meal cooking with your leftover wine right away? There are many delicious dishes that are made with wine.

One last thing to note is the ideal maximum storing timeline. Some are adamant that  leftover wine be consumed the next day and no longer while others follow a 3-4 day rule. This is where your palette makes the decision but note that older wines will deteriorate in quality much quicker than younger wines. Also, make sure to remove red wine from the fridge a couple of hours before consumption to allow it to come to a suitable temperature. These are just a few tips to ensure your wine experience continues to be even that much more enjoyable. One glass at a time.

(Photo Credit: pizzeriaventi.com)

It's true that wine should never be considered based on whether it's fashionable or not after all, the word fashionable to most translates to trendy and that is certainly no way to choose your wines but there is good reason to relate wine to seasons. Spring for example embodies rejuvenation and invigoration and these characteristics call for young, light wines.

So what then are excellent choices for this beautiful season? Crisp Rieslings, an elegant floral Pinot Gris, a refreshing, zesty Sauvignon Blanc or a fruity German Muller-Thurgau are all supremely satisfying for Spring and otherwise. The ease in which these wines can be enjoyed are perfect choices for the refreshment that is Spring.

(Photo Credit: Seaside Florida)

The festival is one of the oldest beginning in 1979 as a fundraiser by then Playhouse Board Memeber John E. Levine. Its first year featured one Vintner and attracted just 1000 people. Today the festival is one of the largest in North America and attracts aproximately 25,000 wine lovers from all over the World with 197 Wineries participating in 61 events.

Featuring wine tastings and food pairings, educational seminars, culinary competitions, luncheons, dinners and so much more, the Vancouver Playhouse International Wine Festival has something for everyone, from novice to expert.

For more information on the festival click on the link to the official website: The Vancouver Playhouse International Wine Festival 

While there are certainly a few elaborate entries, for the most part the list is a huge source of information for any wine lover.

Click here for the full article on Food and Wine.com.

(Photo Credit: Linda Paul)

This April, Winexpert  & Beyond The Grape would like to introduce you to an exciting and delicious new addition to the Island Mist family:

Twisted Mist is a wine-based, made ready-to-drink cocktail. Once your batch is made just chill, pour and enjoy!

These wine-based cocktail are higher in alcohol than our regular Island Mist kits. After all, without alcohol cocktails are mocktails! Twisted Mist produces 12% ABV (alcohol by volume) at bottling, giving the kick you expect, with great taste, authentic flavours and a smooth finish.

Trendy cocktail bars charge up to $10/drink for cocktails like these. Bottled, premixed cocktail products are available for $18.00-$20.00/750ml bottle at the liquor store. Twisted Mist is available at Beyond The Grape for a fraction of that price.

Twisted Mist produces 30 bottles of the worlds first consumer-made, ready to drink cocktail and while they are wine-based, these cocktails taste just like they were made with actual spirits. These are produced exactly the same way as our existing wine kits, don't require carbonation, and finish exactly like a perfectly mixed cocktail. There is currently no equivalent product in the consumer-produced wine industry!

Twisted Mist will be available in the market starting this April, but will only be here for the summer and while quantities last. Don't miss out on this opportunity!

To learn how you can Twist our regular Island Mist visit www.winexpert.com/twisted.

Beyond The Grape with Remember When...Designs has recently come out with Wine Journals that can either be purchased as is or can be customized. We are talking about so much more than a plain old blank journal though.  The wine journal contains a variety of desirable features and is extremely customizable with theme based sections for detailed noting on all aspects of white wines, reds, rosé, sweet wines, sparkling wines and spirits. 

We are currently selling spots in the barrels for the following wine:

Selection Estate Series Lodi Old Vines Zinfandel

(the oak barrel aging for this wine is at no charge)

Anniversary Specials

11.5 Litres: $15 off   23 Litres: $25 off

Pairing wine with chocolate is a relatively recent trend, brought to the forefront by the relative health benefits of each. The pairing is not, however, without controversy. As Dr. Proia and his novice oenophile friends strived to identify the myriad of flavors described by well-known wine writers, they found themselves equally struggling with existing chocolates. Chocolates of high cocoa content both dominated and confused the palate when sampled with wine. At the same time, confectionary dark chocolates were far too sweet and creamy to be compatible with wine. Countless recipes were tried until just the right profile for a given wine style was achieved and as a result the three Brix blends were formulated: 

Brix Milk Chocolate is a chocolate designed for the lighter reds and dessert wines. The addition of high quality milk chocolate to the single origin Ghanaian product results in a milk chocolate like no other, both creamy and spicy. 

Brix Dark Chocolate is the most versatile of the Brix blends. While its cocoa content is high, it remains sedate enough to enhance the fruit forward wines it was designed to accompany. While its suggested pairings are on the label, it easily stretches upward to the lighter cabs and downward to the heavier pinots. 

Brix Extra Dark is specifically formulated to pair with the deepest red wines. Having a very high cocoa content, this Brix blend can stand up to the massive tannins found in these wines. While the label suggests Barolo, Cabernet and Bordeaux, Very Dark goes well with the heavier, peppery Zinfandels and Syrahs as well. All of the Brix blends should be fractured with a sharp tipped knife. They should be stored in a cool and odor free environment in an airtight bag.

The most common reason for decanting is to remove the sediment from an older wine, particularly red wine. The reason sediment occurs is because wine naturally has particles from the grape skins and seeds but with the aging process those particles have had the opportunity to separate from the wine and settle in the bottle. By using a decanter you can easily separate the sediment from the wine. This is a very desirable quality of decanting as the sediment is not something one would want to consume. While it is a natural result of the aging process and completely harmless, sediment is not exactly appealing to the eye or the mouth.

Another benefit of decanting is to let the wine breathe which simply means letting oxygen mingle with the wine, usually younger wines, to open up the the aroma and revealing the full potential of the wine by softening its young bite. Simply uncorking a bottle will not permit enough air exposure because of the small opening of the neck.

Finally, from a strictly vain perspective, using a decanter is a beautiful way of presenting your wine. In most cases, decanters are designed to look charming and attractive. The old saying holds true that we eat with our eyes first and the same can be said for enjoying wine. Color is an important factor in wine drinking and for that reason alone, serving wine in a decanter is fabulously alluring. 

When decanting to remove sediment there are a few steps to follow:

-Stand the bottle upright for several hours or the day before you plan on decanting so the sediment can settle on the bottom of the bottle.

-In addition to removing the cork you will also want to remove the foil seal surrounding the top of the bottle. This allows you to see the entire bottle and thus, when the sediment reaches the top you will know when to stop pouring. Some people choose to do the pouring process with a lit candle behind the bottle to further assist in noticing the sediment in the neck of the bottle. To do this, place the lit candle directly behind (but not touching) the neck of the bottle. 

-Gently and slowly pour the wine into the decanter trying to avoid any of the sediment sneaking in. You will notice the presence of the sediment when you see it as it is much thicker and darker than the actual wine itself. Once you see the sediment in the neck of the bottle while you are pouring this is the time to stop pouring. Place the bottle down to rest for a minute or two then carefully pour once again just to be sure.

-After you have successfully decanted the wine you may serve it immediately.

In the absence of sediment if your goal is to let a younger wine breathe, simply pour the wine into the decanter and let it breathe an hour or so.

When choosing a decanter you'll want to look for a clear glass carafe. There are many different decanters on the market and they can range from simple glass to exquisite crystal. They come in an array of shapes, sizes, even upright or sideways versions. And while the more elegant decanters can run fairly pricey, a basic decanter will retail for an average of $20-$30 and that is all one really needs for effective decanting. These can usually be found at any gourmet kitchen shop, specialty wine stores or are widely available online.

Decanting is not absolutely necessary by any means but it does have its benefits and if for just a few reasons it certainly adds an extra element to partaking in a delightful bottle of wine.

(Photo Credit: Riedel.com)

Temperature

Humidity

Ventilation

Light

Storage Angle

1. The temperature in which you store your wine is perhaps the most important factor. Especially when aging wine but even wine that is stored for just a few months can be affected by poor temperature conditions. Ideally you'll want the temperature to be between 40-65 degrees Fahrenheit or 7-18 degrees Celsius. It is also important that the temperature level rarely fluctuates more than 5 degrees F or 2-3 degrees C.

2. Humidity is important because a too humid environment can create mildew and potentially rot the cork. Where as if the environment is too dry, the cork can dry out and crack. An optimal humidity level is one that is between 50% and 70%.

3. The cork may allow air to seep into the bottle so ventilation is important because storing your wine near products that have intense odors such as cleaning products could inevitably permeate into the wine.

4. Although the bottles have built in filters that will protect the wine to a certain degree, they can only do so much but not all, therefore storing wine in a dark place that will not allow UV light to penetrate the glass, which causes degradation, is necessary.

5. Store your wine anywhere between horizontally and a 45 degree angle to ensure the wine is always touching the cork which will further reduce any chances of air getting into the bottle through the cork.

Essentially what we are trying to achieve with proper storage is avoiding the allowance of air, humidity and light to come into contact with the wine being that these three factors are what will ultimately alter the quality of your wine. Humidity and temperature fluctuation can be the hardest areas to control and that's where a wine cooler, otherwise known as a wine refrigerator can be helpful. There are many brands, sizes and styles available ranging from the most basic and economical to the elaborate and extravagant. While a cooler is not critical to your wine storage it can certainly be of assistance and make the process easier.

For more information on wine coolers click here for a comprehensive guide from Wine Coolers Guide, complete with reviews on a variety of coolers.

(References: Cellar Notes, Basic Wine Knowledge, Jonathon Wilson. Photo Credit: Wine Storage.biz)

Superbowl fare generally consists of chili, wings and chips and dip which are all delicious however, there's a new favorite to contend with and that is the New Orleans themed Superbowl party which thankfully, encourages serving wine. While it's famously known for its cuisine, New Orleans is equally known for throwing a good party. Put the two together and you have a surefire hit.

According to Award winning Chef John Folse, Owner of Lafitte's Landing Restaurant in New Orleans and author of The Encyclopedia of Cajun and Creole Cuisine, "Pinot Noir and Chardonnay are great examples of wines that pair perfectly with New Orleans food." Whether you are rooting for New Orleans or Indianapolis on February 7th, your guests will certainly be cheering for you and your Cajun and Creole inspired party. Unless of course they are Indianapolis fans, in which case they will still enjoy the food and wine.

Serve any of these fantastic recipes for a tasty New Orleans Themed Superbowl Party:

Pork and Sausage Jambalya 

Louisiana Crab Dip

New Orleans Barbecue Shrimp

Blue Cheese Gougere

Oysters Rockefeller

Cajun Stuffed Mushrooms

Louisiana Crab Cakes with Creole Tartar Sauce

Po' Boy Sandwiches

(Photo Credit: Squidoo.com)

Better Tasting Wine decided to take a closer look at some popular myths about wine. 

1. Wine goes best with cheese?

Contrary to common practice, great wines should not be accompanied by cheese. Cheese's heavy texture and taste rid the tongue of its ability to fully enjoy the richness and balance of a good wine. 

2. Vintage wine means expensive wine?

Vintage wine is a wine with a “birth year”. The term has been commonly misused to describe expensive wine. When in reality, most non-sparkling wines are vintage wines.

3. Slow dripping wine legs indicate a better quality wine?

The wine's legs (the "tears" that flow down on wine glass when you swirl) indicate the full-bodiness of the wine but give no indication of the wine's quality. Fuller-bodied wines generally have slower dripping legs.

4. Letting a bottle of uncorked wine sit for an hour can make the wine taste better?

Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to treat yourself and your wine. Not only can you not drink the wine for an hour, the aerating method is ineffective. The narrow bottleneck simply prevents air from opening up the wine.

5. France is the country that produces the most wine?

Italy though smaller in size than France and California is the world's largest wine producing country. With ~20 wine regions stretching from its north and south end, Italy also offers the most variety of wines. 

6. Cabernet Sauvignon is the most planted grape?

“Cab” might be the most well-known type of red but definitely not the most planted grape. There are more merlot grapes planted in the world than any other red or white grapes.

7. Wine tastes much better with age?

This is true for premium, high quality wines, but not true for many wines. As a general rule of thumb; Inexpensive, dry white wines should be consumed within one to three years of its production year. Inexpensive red wines should be consumed in one to two years.

8. Red wine causes more headaches than white wine because of its higher sulfites content? 

Contrary to popular beliefs, sulfites (or sulfur dioxide) do not cause headaches. Our bodies produce sulfites each day. Sulfites can also be found as a preservative in many common daily foods. However, to those with asthmatic issues, sulfites can induce an allergic reaction.

Red wines have less added sulfites than white wines as their grape skins have natural preservative ability. Cheap, low alcohol white wines require more sulfites to prevent oxidation.

9. Storing an unfinished bottle of wine in the fridge is an effective way to preserve it? 

While great for white wines, putting intense red wines into the fridge will tone down its flavour and acidity. Even after warming, the wine will not taste the same.

( Article slightly adapted from Better Tasting Wine. Photo Credit: Abigail Emerson)

We could not have achieved such a honour without the great staff we have had over the years as well as the great customer support we have enjoyed since we have been open. 

To be nominated in the Small Business of the Year category the business must employ less than 35 employees and have  made an outstanding contribution in the combined areas of economic development, innovation and community service.

The business must also displayed a positive social conscience. Key figures from within the business have been role models and have demonstrated a leadership role within the business community.

You can watch the presentation here. Video of the Small Business of the Year

Discovering your palate is simply a matter of tasting a variety of wines and deciding what you like and don't like. There is no wine that is one-size-fits-all because every one has different tastes. Making note of your preferences will significantly improve your selection and experience of wine. As you taste wine, write down your impressions and look for patterns in your preferences. Wines have four basic components: taste, tannins, alcohol and acidity. Tastes can range from fruit, leather, spices, nutty, vanilla, or some combination of the above - what are your favorites? Do you prefer strong or subtle tannins, alcohol, and acidity? Do you like sweeter or dry wine? Answering these questions will generate a better understanding of what you like.

Finding your taste for wine is an ever evolving process as our senses change from time to time. Given our uniqueness there is no right or wrong when it comes to choosing a wine that you like. In the end it's really up to your taste buds to decide.

Below is a quick quiz from Food and Wine Magazine to help further familiarize yourself with finding your wine style:

1. Which do you drink?

WHOLE MILK:

Go for richer, more full-bodied wine—California Chardonnay, for instance.

SKIM MILK:

You like lighter-style wines, such as an Italian Pinot Grigio.

2. Which do you prefer?

GRAPEFRUIT JUICE:

You like things with high acidity—for whites, that means varieties like Sauvignon Blanc or Riesling.

ORANGE JUICE:

You prefer sweeter, riper flavors, try an Australian Chardonnay.

3. Which would you rather have on a steak?

CRACKED BLACK PEPPER:

Try spicy Old World reds, like a  Montagnac Syrah.

BEARNAISE SAUCE:

You want a lush, smooth California Merlot.

4. Which sounds more appealing?

BLACK TRUFFLES:

You're a fan of earthy, funky umami flavors. Drink a Chilean Pinot Noir from the Old World.

BLACKBERRIES:

You love fruit. New World reds are your thing: Australian Shiraz.

For a more detailed quiz on finding your wine personality, click here to take a 20 question quiz from Food and Wine.

(References: Food and Wine, Cellar Notes. Photo Credit: Stacy Brady)

Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.

Appellation: The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc.

Balance: Harmony or "being in tune" among the various components of wine, fruit, tannins, alcohol and acidity.

Barrel Aging: The process of maturing wines in a barrel for months after fermentation.

Barrel Fermentation: Winemaking technique whereby alcoholic fermentation results in a barrel (usually oak).

Big: A wine that is powerful in flavor or tremendously harmonious in how it presents its components (see "balance") can be called big. You can also use this term if you just really really like the wine!

Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.

Bordeaux: The most important wine region in France. Wines from this area are called "Bordeaux". Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.

Bouquet: The array of aromas in a wine. Also known as "the nose".

Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

Cava: The name for Sparkling Wine (similar to Champagne) from Spain.

Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.

Champagne: An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.

Chewy: A way of describing especially thick texture and/or tannins in red wine.

Claret (Clairet): In England, "Claret" refers to English-style Bordeaux or wines from Bordeaux. In France "Clairet" is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

Complex: In wine-speak, this is a positive term, referring to lots of different flavor and aroma components in a wine. Dry/Off

Dry: Little or no sugar = "dry", slightly sweeter = "off dry".

Fermentation: A process whereby yeast acts on the sugars in ripe grapes to produce alcohol.

Icewine: A special wine produced by leaving the grapes on the vine until they are well frozen. They are then hand-picked and immediately pressed, while still frozen. The frozen must is then fermented and aged in barrels. Icewine is thick and sweet with rich and complex flavors.

Late Harvest: Indicates grapes that are picked as late as possible in the season for maximum sugar content.

Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.

Oak: Wine is often aged in oak barrels to add that distinctive "oaky" flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply "oak" flavor to reds.

Sediment: The pieces of debris at the bottom of a bottle aged wine that has not been filtered. One of the reasons for decanting a wine. 

Sommelier: In a fine restaurant, this is the person responsible for only the wine selection and is able to assist you with selecting a wine with dinner.

Tannin: This taste sensation comes from seeds, stems and skins of grapes, imparting a "pucker" to the taste as well as complexity and structure.

Varietal: Refers to wine made from a specific grape variety like Cabernet Sauvignon, Merlot or Chardonnay.

Vintage: The year in which the grapes were harvested.

Wine Glossary Adapted from: Wine and Leisure.com Photo Credit: Vermont Culinary exchange

According to the ultimate hostess, Martha Stewart, there are a few rules to follow at any fondue party: 

Rule 1: If a woman drops her bread in the fondue pot, she has to kiss every man at the table.

Rule 2: If a man drops his bread in the fondue pot, he has to buy a bottle of wine for everyone at the table.

Rule 3: If someone drops two pieces of bread in the pot, they have to plan the next fondue party.

Martha's Tip: Make sure you invite men you want to kiss to your fondue party.

Recipe:

8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)

4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper

1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc

1 tablespoon kirsch (cherry brandy)

2 teaspoons freshly squeezed lemon juice

Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Assorted vegetables, cut into pieces, for serving

Directions:

1. Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

2. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

Serves 6

(Recipe and Photo from Martha Stewart)

Mimosas are wonderfully festive and even better, they are so simple to make. In lieu of orange juice, some popular alternatives are raspberry, grapefruit, pear and quite fittingly for this time of year, cranberry. Many variations also welcome a splash of Triple Sec or Grand Marnier which always add a little extra joy to any occasion. Serve mimosas at your next gathering and you can guarantee a great time will be had by all.

Mimosa Recipe:

1/2 cup juice, such as any of the above suggestions, chilled

2 cups champagne or sparkling wine, chilled

4 tablespoons Triple Sec or Grand Marnier

Directions:

1. Place 1 tablespoon of Triple Sec in each champagne flute.

2. Top with 2 tablespoons of the juice and 1/2 cup of champagne.

3. Serve garnished with a slice or berry of the juice you use.

Serves 4

(Photo Courtesy of The Food Network)

Obviously it would be ideal to know the tastes of wine for the people you are buying for but if you're not in the know, don't worry. The first thing to consider is what you do know about the person. Now is not the time for experimentation or trying to introduce your friends to something completely obscure. However, if you have a personal favorite and you think your friends would enjoy it, by all means. That being said, if you are still a little unsure, a nice bottle of sparkling wine is always a festive and safe choice, as are classics like a Chardonnay, Pinot Noir or a Cabernet Sauvignon.

If you are concerned about wine gifting breaking your budget, don't be. There are plenty of fantastic values like a Zinfandel/Cabernet or a German Muller-Thurgau. Also, going with the less expensive bottle allows for some creativity and expansion on your part such as including the wine in a gift basket with say, some beautiful wine glasses, a decanter or even a variety of cheeses. All of these things are thoughtful, easily accessible, affordable and most importantly, very much appreciated.

Finally, If you are the recipient of a nice bottle of wine don't feel obligated to open it that evening if it doesn't suit your menu. Alternately, to ensure that your host or hostess doesn't feel obliged to open your gift, simply wrap it in some charming wrapping paper so they feel comfortable saving it for later.

There are so many options where wine is concerned that giving wine doesn't have to be at all stressful, in fact it should be the exact opposite. If your friends enjoy wine, chances are they will be grateful for your thought. And after that thought, why not go ahead and enjoy a glass yourself.

The term ‘sulfites’ is an inclusive term for sulfur dioxide (SO2). SO2 is a preservative and widely used in winemaking (and indeed most food industries), because of its antioxidant and antibacterial properties. SO2 plays a very important role in maintaining a wine’s freshness.

Consumption of sulfites is generally harmless, unless you suffer from severe asthma or do not have the particular enzymes necessary to break down sulfites in your body. The amount of sulfites that a wine can contain is highly regulated around the world. Any wine containing more than 10 parts per million (ppm) of sulfur dioxide must affix to the label ‘contains sulfites’.

Myth #1: Red wine has extra sulfites, and therefore causes headaches

In the EU the maximum levels of sulfur dioxide that a wine can contain are 160 ppm for red wine, 210 ppm for white wine and 400 ppm for sweet wines. Quite similar levels apply in the US, Australia and around the world.

The fact that red wines typically contain less sulfites may seem surprising to people who blame sulfites for their red wine headaches!

Red wines contain tannin, which is a stabilizing agent. Additionally, almost all red wines go through malolactic fermentation. Therefore, less sulfur dioxide is needed to protect the wine during winemaking and maturation. So there goes myth #1.

Myth #2: Sulfites in wine cause headaches

Medical research is not definitive on the relationship between sulfites and headaches. There are many other compounds in wine such as histamines and tannins that are more likely connected to the headache effect (not to mention alcohol!).

Myth #3: Wine should be avoided, because of the sulfites it contains

Another surprising fact is that wine contains about ten times less sulfites than most dried fruits, which can have levels up to 1000 ppm. So if you regularly eat dried fruit and do not have any adverse reaction you are probably not allergic to sulfites.

While the figures I have stated are maximum SO2 levels, discussions with many winemakers over the years would lead me to believe that in practice, sulfite levels are generally well below the maximum permitted limits.

Myth #4: Sulfites are inherently unnatural

Apart from the potential allergic reaction, many people are against sulfites, because they feel they are an unnatural addition when making wine. While that view is valid, it is important to remember that sulfites are also a natural by-product of the yeast metabolism during fermentation. So even if you do not add any additional SO2, your wine will still contain sulfites.

A better understanding of how sulfur dioxide breaks down and binds during winemaking, better winery hygiene, and more careful viticultural practices to ensure healthy grapes (i.e no rot) have all greatly helped to reduce the need for SO2 additions during winemaking. Today, there are many winemakers who refrain from adding any SO2 until after the fermentation is complete.

Why sulfites are necessary

There are really very few wines that are made without some use of SO2. This is because wine is perishable, prone to oxidation and the development of aldehyde off-odors. SO2, particularly for white wines, is important for freshness. Wines without any SO2 generally have a shorter shelf life – about six months, and need to be kept in perfect storage conditions. Given that a winemaker has very little control over the wine’s storage conditions from the time the wine leaves the winery until it is consumed, it is little wonder that SO2 is so widely used to help guarantee that the bottle of wine you open will be fresh and clean, and taste as the winemaker intended.

Additionally, one of the reasons that you see more wines labeled ‘made from organically grown grapes’ than labeled ‘organic wine’ is because in the US organic wine must not have any added SO2.

Mary Gorman-McAdams, DWS, is a New York based wine educator, freelance writer and consultant. She hold the Diploma in Wine & Spirits from the Wine and Spirits Education Trust (WSET), and is a candidate in the Master of Wine Program.

Link to original article: http://www.thekitchn.com/thekitchn/wine/sulfites-in-wine-necessary-or-not--100878

Eagle Point: A community that cares

Eagle Point doesn't have the white picket fences and perpetually blooming trees that one pictures when thinking about an ideal neighbourhood. The lawns aren't perfectly manicured. The streets aren't without cracks and bumps.

It's the people who live in the Port Moody townhouse complex that make it unique.

It's the kind of community where everyone knows each other. Everyone helps each other. And when a child gets sick -- a sadly frequent occurrence in Eagle Point -- everyone pitches in to help.

In the past decade, seven kids in the community have been diagnosed with cancer, and one child has been diagnosed with a life-threatening heart condition.

In each case, the people of Eagle Point have rallied around the families, offering support, assistance and encouragement. They've provided hot meals, walked dogs, and run errands when needed.

They've also held barbeques and parties to raise money for cancer research, and have participated in countless community fundraising events, all of which has earned them the title of "Super Community," bestowed upon them by the BC Children's Hospital Foundation.

Three of the kids to face life-threatening illnesses in recent years happen to live next to each other. In the fall and early winter of 2007, Dominic Runghen was diagnosed with cancer, his next-door neighbour, Emma Abu-Ata, was diagnosed with a life-threatening heart condition. And next door to her, young Dejah Milne was diagnosed with cancer.

In a submission letter to the Super Community challenge, the neighbours wrote:

"The most desperate moment in recent history was when we had three families in Children's Hospital. The worst part was that these three children lived in a row, side by side. At a time when everyone should have been at home enjoying the late fall, Halloween and prepping for Christmas, all three households were sitting in BC Children's Hospital fighting for life."

Jim Abu-Ata, his wife Melanie, and their baby daughter Emma were one of the families struggling to get through that holiday season two years ago. Emma had heart surgery when she was just three months old and ended up spending nine months at BC Children's Hospital. She was on a ventilator for six weeks and in an induced coma for two weeks, and would regularly turn blue from shock, terrifying her parents.

When December rolled around, Emma's parents barely gave Christmas a second thought. They were spending every day at the hospital and going home only to sleep.

But one winter night, they came home to a colourful surprise.

"We got home and our Christmas lights were all put up for us. Our neighbours got together and they put up all the lights," said Jim Abu-Ata.

"And whenever it snowed, they would plow our parking stall so we could get in and out. It was pretty amazing to be a part of that."

Abu-Ata, who works for his family's auto parts business, said the community support has been incredible, and is the key reason why his family chooses to live in Eagle Point.

"We did consider leaving at one point because we wanted to move into a house," he said. "But it was heart-breaking to think about leaving. The community feel, to me, is more important than owning a house."

Nuvin Runghen, his wife Conchita, and their son Dominic live next door to the Abu-Ata family. Dominic was diagnosed with leukemia two years ago.

"You're powerless when you hear the news," said Runghen, who works as a dog handler with the Canadian Border Services Agency.

But rather than wallowing in grief and helplessness, Runghen decided to act. Impressed by everyone at BC Children's Hospital -- from the doctors to the janitors -- he wanted to show his appreciation.

As a dedicated fan of Manchester United and soccer culture in general, Runghen decided to organize a large one-day soccer tournament that saw members from every corner of his widespread community come out to play. Border guards, investigators, customs officers, and two teams of Eagle Point residents participated in the most recent Childhood Cancer Soccerfest, which has become an annual event.

Jenn Geneve is one of the many neighbours who have helped with fundraising efforts and community get-togethers. She and her husband, David Geneve, moved into the neighbourhood two years ago, and although they don't have kids themselves, she says the Eagle Point kids now feel like part of her own family.

"It's been such an amazing community to be a part of," she said. "From the moment we put our key in the door, we have felt welcome."

Geneve talked about organized street parties and a wine-tasting fundraiser, but the event that moved her most in recent months was an impromptu outdoor party held to cheer up Dejah Milne on a day the family got some bad news.

"The Milne family wanted everyone to come around and have a fun day together," she said.

"So we went from zero to potluck in about two hours."

And as much as Geneve is impressed by the fundraising efforts of her community, she says it's the warmth and generosity of her neighbours that makes it a true "super community."

"Our joke is that you can't take out your garbage or run an errand around the corner without running into five new friends," she said.

While it is certainly unusual to have so many childhood cancer cases clustered in one neighbourhood, Dr. Caron Strahlendorf, an oncologist at BC Children's Hospital, says the cases cannot be attributed to environmental factors. Because each child has a different type of cancer -- and Strahlendorf said they are all very different -- there is little chance they were caused by any common factor such as power lines, poor water quality, or a food additive.

Eagle Point was one of 27 B.C. communities that submitted entries to the Super Community contest. Sue Carruthers, president and CEO of the BC Children's Hospital Foundation, said it was difficult to pick just one winner, but Eagle Point stood out for several reasons.

"The families who live in Port Moody's Eagle Point complex are remarkable. It's clear that the challenges faced by individual members of their community have brought them all closer together," she said.

"Not only are they supporting each other, they seem to have made an unspoken commitment to helping people across B.C. through their support of numerous charities."

The Riedel Crescendo Glasses $79.00 for a set of 4 Glasses

The Riedel Doozy Glasses $55.00 for a set of 4 Glasses

January

South African Shiraz (Originally offered in January 2006)

California Lake County Trio Blanca (Originally offered in January 2005)

February

Australian Petit Verdot (Originally offered in April 2004)

March

Pacific Quartet (Originally offered in March 2007)

April

Italian Brunello (Originally offered in April 2007)

The price for the kits this year are $180 for on-premise and $124 to take the kit home. As usual we are taking pre-orders with a deposit of $25 per wine kit. To guarantee the kits of your choice pre-orders need to placed before December 11, 2009. If you purchase any combination of 5 Limited Edition kits from this years series you will receive a free Vinturi Wine Aerator ($60 value). We will also be offering oak barrel aging on the red wines for an additional $30 plus taxes on a first come, first serve basis. The barrel spots are limited and requests for them are high, so please let us know with your pre-order as soon as possible to ensure you are not left without a spot.

With the announcement of the series here is a reminder of the Limited Edition Release Wine Tasting with food pairings. This event will take place on Sunday November 8th, 2009. We will have two seatings one at 5pm (Now Sold Out) and one at 8pm (still a good amount of tickets left) and will be located at the Old Mill Boathouse in Port Moody. Tickets for the event are available for purchase at the store on a first come first serve basis and are $10 each. Each seating only has 100 spots and are expected to go quickly, so do not wait too long. Even if you are not interesting in this years Limited Edition Series this night promises to be a fun night for anyone who enjoys wine. We also encourage you let friends and family know about the event as new customers are welcome as well.

Compared to other wine tasting events we have held in the past, this one will be a little more interactive with a food pairing portion. The wine tasting and food pairing part of the night will be presented by local Sommelier/Wine Guy John Gerum of West Coast Wine Education. We are very excited to have someone of John's knowledge and reputation be able to work with us on this event.

Don't forget to try out our Limited Edition game and contest at www.limitededition20.com.

Selection International

Australian Grenache/Syrah/Mourvèdre
The blending of these three grapes is a classic, originating in the South of France where Côtes du Rhone and Chateauneuf du Pape concentrate on these varieties. The three grapes together make for a blend of length, power, and fruitiness and above all, balanced intensity of flavour.

Chilean Sauvignon Blanc
A gorgeous nose of honeydew, peach and gooseberry is followed by a silky palate with white peach and mineral flavors and a long finish. Bright, crisp and inviting at three months it's refreshingly complex and tropical, and will develop notes of basil and mint with age.  

World Vineyard

South African Chenin Blanc
Chenin Blanc is a late ripening grape, which brings intense flavour development. Unusual for a grape that hangs so long, it retains crisp acidity, underpinning bright flavours of green apple, tropical fruit and melons, with a distinctly floral nose and a juicy, quenching finish.

Italian Barolo
Winexpert World Vineyards Barolo has rich, spicy fruit and delivers the true character of the grape and land. Typical flavors are cherries, violets, black licorice, truffles and it finishes with rich, chewy, deep and long-lasting flavour.

Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously—if you can keep any that long!

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread. Oak: Toasted Sweetness: 7 Body: Full Alcohol by volume: 15% - 16.5%

At the 2009 WineMaker International Amateur competition, held April 17-19, wines made with Winexpert brands were awarded a total of 267 medals. For the third year running, our “New Millennium” Sparkling wine kit took home Best of Show honours in the sparkling wine category.

The highlights:

* Wines made with Limited Edition took home more awards than ever before with a total of 72, far exceeding last years already high number of 55. Once again, every variety offered in Selection Limited Edition last year was awarded a medal. This makes it five years in a row!

* Selection Estate Series wine kits took home 52 medals. Six varieties won gold including Sonoma Valley Cabernet Sauvignon, Lodi Ranch 11 Cabernet Sauvignon and New Zealand Marlborough Sauvignon Blanc.

* Wines made with Selection Spéciale won an incredible 38 medals. Our Port, Cab Franc Icewine style, and Riesling Icewine style were once again gold medal winners, as well both of last years Seasonal Release varieties, Chocolate Raspberry Port and Okanagan Peach Icewine were gold medal winners.

The results above reflect that of just one competition. Each year, wines made with Winexpert products win hundreds of medals at major amateur winemaking competitions held throughout North America. But it’s not the medals that we’re proud of. What we value most is that you, our customer, trust that you will produce a wine of award-winning quality when you choose Winexpert brands.

Taste the success! And let your Winexpert Authorized Retailer help you choose your next award winning wine kit.

For detailed information on Winexpert products that won awards, please visit www.winexpert.com or consult your Winexpert product guide.

*Denotes award received at the 2009 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

Below is a listing of all the wines that won awards at the 2009 WineMaker International Amateur Wine Competition:

Selection Estate (52 Awards)
Crushendo
Castellina Supertuscan di Siena - *Gold*
Montagnac Syrah/Mourvedre - *Silver*
Sonoma Valley Cabernet Sauvignon - *Gold*

Red
Lodi Old Vines Zinfandel - *Bronze*
Lodi Ranch 11 Cabernet Sauvignon - *Gold*
Napa Valley Stag’s Leap District Merlot - *Silver*
Washington Columbia Valley Cabernet Franc/Merlot - *Silver*
Sonoma Valley Pinot Noir - *Silver*

White
German Mosel Valley Gewϋrztraminer - *Silver*
New Zealand Sauvignon Blanc - *Gold*
Sonoma Dry Creek Valley Chardonnay - *Gold*
Washington Columbia Valley Riesling - *Silver*
Washington Yakima Valley Pinot Gris - *Silver*

Selection International (34 Awards)
Red
Argentine Malbec - *Silver*
Australian Cabernet Shiraz - *Bronze*
Australian Shiraz - *Silver*
Chilean Cabernet Sauvignon - *Gold*
Chilean Pinot Noir - *Gold*
French Cabernet Sauvignon - *Bronze*
Italian Amarone - *Gold*
Italian Montepulciano - *Bronze*
New Zealand Pinot Noir - *Bronze*
South African Pinotage - *Gold*
Spanish Rose (Seasonal Release) - *Silver*

White
Australian Chardonnay - *Gold*
French Chardonnay - *Gold*
German Muller Thurgau - *Gold*

Selection Original (26 Awards)
Red
Cabernet Franc - *Silver*
Cabernet Sauvignon - *Bronze*
Cabernet Sauvignon/Merlot - *Bronze*
Chianti - *Silver*
Merlot - *Silver*
Pinot Noir - *Silver*
Vieux Chateau du Roi - *Silver*
White Merlot - *Silver*
White Zinfandel - *Bronze*

White
Chardonnay/Semillon - *Silver*
Johannisberg Dry Riesling - *Silver*
Liebfraumilch - *Silver*
Luna Bianca - *Gold*
Piesporter - *Gold*
Viognier - *Silver*

World Vineyard Collection (5 Awards)
Red
California Zinfandel/Shiraz - *Silver*
Spanish Tempranillo - *Bronze*

White
Australian Chardonnay - *Gold*
German Muller-Thurgau - *Gold*

Vintners Reserve (12 Awards)
Red
Coastal Red - *Gold*
Merlot - *Silver*
Mezza Luna Red - *Silver*
Pinot Noir - *Gold*
White Zinfandel - *Bronze*

White
Chardonnay - *Gold*
Mezza Luna White - *Gold*
Pinot Blanc - *Gold*
Pinot Gris - *Silver*

Selection Speciale (38 Awards)
Cabernet Franc Icewine Style - *Gold*
Chocolate Raspberry Port (Seasonal Release) - *Gold*
"New Millennium" Sparkling Wine - *Best of Show*
Okanagan Peach Icewine Style (Seasonal Release) - *Gold*
Port - *Gold*
Riesling Ice Wine - *Gold*

Island Mist (17 Awards)
Blackberry Cabernet - *Gold*
Blueberry Pinot Noir - *Bronze*
Green Apple Riesling - *Silver*
Mango Citrus Symphony - *Silver*
Peach Apricot Chardonnay - *Gold*
Strawberry White Merlot - *Bronze*
White Cranberry Pinot Gris - *Silver*
Wildberry Shiraz - *Gold*

*Denotes award received at the 2009 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

Selection Estate Series Okanagan Pinot Blanc- Small Lots

The Small Lots program features grapes from micro-vineyards that showcase the unique terroir and potential of their fruit. Location, soil, weather, air quality, sunlight and growing techniques; they all affect the character and quality of the grapes and Winexpert's Small Lots are the peak expression of that quality.

Light golden in colour, this wine is crisp and lively, with citrus and pineapple, delicate mineral notes and a finish hinting at honey and apricots.

This wine will only be available in small quantities for a limited time, so don’t miss this rare opportunity to stock your cellar with this refreshing fruit-driven wine from British Columbia.

Selection Estate Series ITALIAN BAROLO

Medium-heavy in body with a luminous dark cherry colour, tannin dominates the flavours initially, with intense grip and robust dryness in the finish. High acid, tannin and alcohol levels challenge the palate when the wine is young, but with age come rewards: wild ripe strawberries hot from the sun, a whiff of dark tar, the scent of roses and violets, and earthy, rich truffles. Burly, assertive ‘chewy’ wine, it is not for the faint of heart, but for those seeking intensity and complexity, there is nothing else like Barolo.