The results from 2011 have now been tallied and for the second straight year we have had a change atop the leader board as 2009's number one reclaims the title of our most popular wine. The race proved extremely close this year as only a single wine kit seperated the the top selling wine from the runner up, which just happened to be last year's champion. Of this year's top selling wines: six have been in the top ten for three years; nine were on last year's list; and one is making its debut in the top ten.

Without further ado, we present the top wines of 2011 - as decided by you! Wines are listed in descending order with the previous two year's ranking included.

With over 150 varieties, Winexpert has no shortage of top quality wines to make and it's a sizeable task to try them all. Our facebook page is a great place to connect with fellow wine lovers who may want to swap a few bottles or even start a new winemaking partnership/group to share a batch of something new.

February's Limited Edition, California Petite Sirah/Zinfandel is now available at Just Fine Wine. For those who placed a pre-order, please stop by the shop to get your wine under way. After that, it's a short 8 week wait until you have another dazzling Limited Edition to add to your cellar.

For anyone who missed the pre-order dealine or for those who are interested in topping up their orders for the March and April Limited Editions, we have until the 15th of each month prior to release to add to the order.

February: California Petite Sirah/Zinfandel (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.

The January Limited Editions are here! If you placed a pre-order for one or both of the Washington Meritage or South African Sauvignon Blanc/Semillon, please drop into Just Fine Wine to start your wine. In just 8 weeks time you will have a dazzling Limited Edition wine to add to your collection at home.

For anyone who missed the pre-order dealine or for those who are interested in topping up their orders for the February, March and April Limited Editions, we have until the 15th of each month prior to release to add to the order.

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.

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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. 

Just Fine Wine offers wine bottle gift certificates (a great idea from our fellow Winexpert Retailer in Kelowna). We can customize your Christmas message on a holiday themed label and put it on an empty bottle with a matching shrink cap. You now have something special to wrap and put under the tree or in a stocking. It's an extra touch that makes an ordinary gift certificate personal and fun! You have the option to purchase a specified monetary amount (of any denomination) or to start a batch of wine on-premise. Just drop by the shop and we'll get you started!

Be ready for the whirlwind that is Christmas. Take a look at your storage of wine now and make sure you have enough to get you through the New Year.

If you think you're a little low, Just Fine Wine can help you select and get your holiday wine under way.  

• 6-8 week wine will need to be started by the first week of November.
• 4-5 week wine will need to be started before the middle of November.

Avoid the disappointment of an empty cellar during the holidays. Get your wine started today!

Limited Editions are available by pre-order only; however, no deposit is required.

Pre-order deadline is Tuesday, December 5, 2011.

There are three ways to reserve your wine: 

1. Email: info@justfinewine.ca
2. Call: 604.944.7818
3. In Person: Fill Out Your Downloadable Order Form and Bring it to Just Fine Wine

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.

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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 (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.

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March: German Traminer Spatlese 

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.

Don't Miss Out. Reserve Your Limited Editions by Pre-Ordering Today:

Email: info@justfinewine.ca 

Call: 604.944.7818

In Person: Fill Out Your Downloadable Order Form and Bring it to Just Fine Wine

Pre-order deadline is Tuesday, December 5th, 2011.

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 that are released annually from January through April. These very special wines are available only during the month of their release and are so immensely popular that they can be acquired by pre-registration only. Each year Winexpert's Limited Editions win numerous awards at various amateur winemaking competitions and continue to be a highly sought-after offering. In fact, wines made with Selection Limited Edition series wine kits consistently win medals at the WineMaker competition, which speaks to the high quality wines that these very special wine kits produce. Ask Just Fine Wine for more information.

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

Take the opportunity to sample 'commercial equivalents'of the Limited Edition Wines in advance of the pre-order deadline. Just Fine Wine's Annual Limited Edition Wine Tasting takes place October 16th and features wine educator Dave Larocque. Join us for an enjoyable and informative afternoon and fun, food, prizes, and of course, wine!

Just Fine Wine and Winexpert are pleased to announce the introduction of four brand new Selection International varieties that include crushed grape skins.  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 while also rewarding patience.   

Features:

• 18 litres of juice in total - 16.4 litres of juice and concentrate and 1.6 litres of grapeskins
• Six week winemaking schedule
• Complex profile with layered flavours
• Bolder flavours, richer colour, and enhanced aromas and tannins
• Country of origin designation
• Drinkable at 3 months of age, with excellent potential for cellaring
• 30 bottle labels included!   

We are excited to have these four great varieties available in stores now (Click on Wines For Further Information):

Australian Petit Verdot

Chilean Malbec Shiraz

Sicilian Nero D'Avola

Spanish Tempranillo.

All Selection Internation with Grape Skins kits yield 23 litres (or approximately thirty 750ml bottles) of finished product and are priced at $185 per batch (on-premise).  For more information on these great new kits, please contact us.

From the Vine Fall 2011 articles include our new Selection International with Grape Skins product, the two seasonal World Vineyard varieties, this year's Limited Edition information, the return of Gamay Nouveau - a great reason to party and the Art of Blending wines to create superb results.

Ready to drink at less than two months after the grapes are picked, Beaujolais has become the focus of a celebration that goes beyond a simple harvest festival and allows people in cities and regions outside of Beaujolais to toast the fruits of the vineyard with a celebration and a light-hearted party. The French even make a great game of racing their Nouveau wines to market as fast as possible, by train, airplane, balloon, and even on the Concorde!

There's no reason for those of us living outside France to miss out on a good party! The French have torchlight parades, fireworks and music festivals, but you can have as much fun on a slightly smaller scale, from a casual get-together, an appetiser assortment, or even a full French Bistro dinner! Friends, family, neighbours and winemaking pals will all want to participate. Don't think of it as a 'tasting'; think of it as a great excuse for a party. Here's how to pull it off with flair:

The Party Vibe

Casual, conversational, fun and definitely stylish, but with a certain je ne sais quoi. How you say? Ah, oui: Not trying too hard. Pretty up your house with fresh flowers and candlelight, but don't get too fussy. Think stand-up, move-around party, not sit-down dinner, and don't gather people around and walk them through a tasting. Your everyday white plates are fine, and both stemware and rustic tumblers wil do for the wine. Disposable cocktail plates are okay, though for a more eco-friendly option, try super-stylish biodegradable bamboo plates, or renting plates from a party supply house. (BONUS: you return them as-is and don't have to wash them!) 
 
Step One:

Start your Winexpert Seasonal Release Gamay Nouveau!  Then, decide:

• Who is the party for? Friends, family, winemaking pals?
• When is the party? Date, day of the week, time of day - make sure it's scheduled for when the Gamay is ready to drink, so plan on six to seven weeks after you pitch your yeast. The third Thursday in November is traditional, but make the date work for you.
• Where is the party going to be? 
• How many people are you inviting? 

• What type of party is it? Brunch, lunch, hors d'oeuvres, buffet or sit-down meal? Remember, Gamay Nouveau isn't just for breakfast any more!

Step Two:

You've decided what type of party you're going to host, so now it's time to choose what sort of menu best fits the occassion. While you can serve any food you and your guests enjoy, French casual cuisine is a natural for celebrating this wonderful wine. Whatever menu you choose, it’s a great idea to be a "Locapour" and keep things local: The food and wine community has recently turned to the locavore concept, including the 100 Mile Diet, where consumers purchase local products both to support their community and to reduce their carbon footprint. There are even wineries now that only ship within 100 miles, and only in re-usable containers! If you’ve got an artisanal cheesemaker in your area, a great farmer’s market, a local butcher, be sure to make them part of your plans. You’ll support your local producers (never a bad idea!) and reduce your carbon footprint. 
Here are three menus you can follow, all simple and fun:

1. Say ‘Fromage’: Cheese and Wine Party
   The simplest way to enjoy your Gamay Nouveau is with a simple cheese plate. Gamay Nouveau and cheese is a tasty combo - unlike other red wines, which can become muddled when their tannins run into the richness of cheese, Gamay Nouveau is a perfect foil, fruity and crisp. Served with crusty baguette and chilled butter, the following cheeses are excellent:
   
   Brie:
   Brie is a soft, creamy French cheese that is best served very fresh—ripe Brie can get quite aromatic and overwhelm Gamay Nouveau.
   
   Mild Cheddar:
   Cheddar is a firm English cheese that comes in all strengths. Choose a mild one to compliment this gentle red.
   
   Edam:
   Edam is a semi-hard, creamy cheese from Holland. It's slightly nutty and works well against the fruity flavors of the Gamay Nouveau.
   
   Munster:
   Munster is a French cheese - semi-soft, made from cow milk, with smooth holes. It can range from mild to sharp, but the milder version works best.
   
   Swiss:
   The classic! Elegant yellow cheese with large holes and a mild, nutty flavor, it’s a perfect foil for the soft fruitiness of Gamay Nouveau.
2. Le Cocktail Party
   Perfect for any number of guests when you want a fun, celebratory mood. The classic French charcuterie platter is perfect for a Gamay Nouveau party.
   Charcuterie offerings typically includes paté, petite sausages (you could grill them the night before, refrigerate them, then re-heat in the oven the night of your party), and an assortment of little savories like black olives, cornichons, mustard and breads like baguette or whole-grain peasant loaf.
   You can include a cheese board, either with the varieties listed above, or if you have a good cheese supplier in your area, stretch your wings with a more challenging assortment of ripe Brie, Camembert, Morbier, Mimolette and Roquefort. For afters, lay on a tray of Madeleines, truffles or petit-fours with a steaming carafe of Café au lait.
3. Le Bistro Chez Vous
   French Bistro cuisine is extremely hearty, unpretentious and the opposite of fussy, with many braises, stews and other dishes that are prepared ahead of time and served in generous portions with good bread, seasonal vegetables and plenty of vin Nouveau!
   If you want a classic experience you could make steak-frites, a very simply prepared steak with a mountain of crispy French fries. How often does anyone make homemade French fries anymore? Your guests will think it an amazing treat. Serve with a salad of fresh greens and you’re set.
   In Beaujolais vin Nouveau is used to make a traditional dessert with a glass of sliced peaches, topped with black currants and drenched in chilled Beaujolais wine. If peaches are out of season, or black currants are in short supply in your area, you can substitute fresh or thawed, frozen blackberries and peaches. Allow marinate for a half-hour before serving for a refreshing treat.

Whatever menu you choose, be sure to have fun. Remember, it’s a party, so make sure the hosts enjoy themselves as much as any guest!

Step 3: Let's Start Planning Your Party!

• Make list of people to invite.
• Mark the date on your calendar.
• Send invitations (by mail, e-mail, Tweet-up, e-vite or phone).
• Make sure menu is set and suitable for party size.
• Make shopping list (food, paper goods, and decorations).
• Plan cooking schedule: Determine what can be made ahead and frozen, day before, and that day, and what you are buying already prepared.
• Make list of equipment needed (do you need to rent or borrow chairs and tables?).
• Plan the layout of the rooms. (Make sure all the food tables are not right on top of each other to ensure smooth flow for people to mingle.)
• Plan music.
• Plan lighting.
• Buy or make a centerpiece or other decorations.
• Ensure you have enough cleaning supplies for before and after the party.
• Make a checklist of what you are making with appropriate cooking equipment needed for each recipe.
• Make sure you have al the platters and serving pieces you wil need.

During the Party
 
Make sure you've got:

• Coat rack (hangers or a separate room to put coats.)
• A place to put boots or umbrellas
• Ice, and enough ice buckets or coolers to keep your Nouveau chilled
• Cocktail napkins (have enough for 2 per person)
• Toothpicks
• Candles
• Paper towels
• Extra toilet paper, guest soaps, paper hand towels and potpourri (for powder room)
• Plates and cutlery (appetizer, salad, dinner, dessert)
• Glasses: Nouveau can be drunk out of anything, so be creative. The French serve it in one-pint 'Pot' glasses, but chunky water glasses, cheap wine glasses or jelly jars work great. No Styrofoam cups though!
• Other glasses for water and soft drinks, and coffee cups
• Silverware (remember al of the courses, a fresh spoon or stirrer is necessary for coffee)
• If grilling, check the tank/charcoal/lighter fuel, bug spray, and citronela candles
• Coffee and assortment of tea bags
• Cream and sugar
• Salt and pepper
• Corkscrews! Have more than one, as a broken corkscrew is a tragedy.
• Cameras, spare memory or film if you use it.
• Garbage bags
• Dishwashing soap
• Club soda (for any thing that may spil, a great spot remover)
• Space to chill your Gamay. It only takes soda 20 minutes to chill on ice. A large tub or picnic cooler can be used in a back room.
• Picture taking. Get some shots of the party set up before your guests arrive. You may also want to designate a photographer to get good shots during the party, of folks having fun and toasting the Nouveau.

 
Consumables
 
Your food and wine menu wil be taken care of, but there are other things you'll need:

• Ice. There's no such thing as too much ice. You'l need lots for coolers and ice buckets.
• Soft drinks, juice, tea and coffee. Make a pot when guests arrive and set it out with cream, sugar, and artificial sweetener. Take care of your designated drivers!
• Music. You don't have to hire a 15-piece band (although that would be totally awesome), but you should have a stereo system and a selection of party music. French chanteurs et chanteuses like Charles Aznavour, Serge Gainsbourg, Edith Piaf, Françoise Hardy, Jane Birkin, Stéphane Grappeli, Django Reinhardt, Plastic Bertrand,
  Gypsy music or any sort of party tunes that you enjoy are all good. If your collection isn't geared towards festive sounds, borrow from friends or have guests bring their favorites for a musical potluck. There's always a closet DJ in the crowd.
• Lighting. Overhead lights can really harsh a melow party. Keep lighting dim and indirect. Create dramatic pools of light in key areas by clustering choirs of candles together, balling up Christmas lights and setting them out in bowls. If you're a real party maven you could instal a mirror ball with pin spot - they're surprisingly affordable. Black lights should be avoided, because they instantly reveal who has fake teeth and who's wearing a white bra under her sweater.
• If you have a fireplace, light a fire to inject any party with relaxed elegance.
• Decorations. You don't need piles of balloons or miles of crepe paper - that's for a high school prom. But it's nice to have flowers, candles (always unscented), and event-appropriate visuals, such as a poster of the Seine or even a basket of baguettes and berets. 

 
Notes On Party Equipment 

• Paper goods. Buy cups, heavy-gauge plates, and napkins in various sizes, and don't forget the forks and knives. Even if you're using your own glassware and tableware, you should have stacks of cocktail napkins on hand for use as coasters, grease blotters, spill wipers, and olive pit receptacles.
• Ashtrays. Even if you're banishing smokers to the back porch, have plenty of these on
  hand.
• Wine cooler. An antique copper kettle is the most attractive option. A galvanized aluminum garbage can isn't as pretty, but if you can line it with a heavy-duty garbage bag it wil get the job done. The ugliest of al are those plastic coolers that get hauled to sports games, but that might fit in if your party is more of an ironic low-rent theme!
• Trash cans. Keep a large trash can in the kitchen as well as strategically placed smaller trash cans so that guests can easy rid themselves of plates, napkins and the like. This will make your job of cleaning up a lot easier after the party.
• And don't forget...corkscrews, bottle openers, stirrers, cocktail shakers, ice bucket and tongs, cutting boards, and enough sharp knives to handle meats and cheeses at the buffet and anything else that needs cutting up.
   

One More Thing
 
Have the number of your local taxi or Safe Ride Home service posted beside your phone and make sure those who need it use it. You don't need an excuse to have a party, but there's no excuse for partying and driving, and Just Fine Wine wants everyone to have a safe, fun time.

And do remember to have fun: the best parties are those where the host has as much fun as all the guests, and the best question a guest can ask is, 'When are you going to do this again!?'

Selection International French Gamay Nouveau will yield 23L (approximately 30 Bottles) of finished product and is available by pre-order only. Deadline for pre-orders is August 4th, 2011 (no deposit required). The price is $175 (on-premise) and the product release date will be September 6, 2011.

CLICK HERE to read more about the Beaujolais Festival in France which occurs on the third Thursday of November each year.

CLICK HERE to find out some tips to host your own French Gamay Nouveau party!

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 aging, this wine is perfect for enjoying right away, delicious with robust foods and excellent all on its own.

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

Diablo Rojo and Ángel Blanco both yield 23L (approximately thirty 750ml bottles) and are available now at Just Fine Wine for $130 (on-premise).

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. They are available for a limited time, and by pre-order only. You can make and enjoy not one, but three, wonderfully delicious seasonal Spéciale products this year - perfect for seasonal gift giving and general merriment!

Deadline for orders is Thursday, August 4, 2011.

Chocolate Raspberry Port

Multiple Gold medal winner at the 2007, 2008, 2009, and 2010 WineMaker Amateur Wine Competition. Hugely popular for four years in a row, many were left wanting more while others just plain missed out. This year, make sure to pre-order yours by August 4th.

Okanagan Peach Icewine Style

This specialty wine was first introduced four years ago and many were disappointed when it didn't return in 2009. Popular demand brought Okanagan Peach Ice Wine back in 2010 and it is returning again this year. This wine has won Gold at the past three WineMaker Magazine Amateur wine competitions.

Blackberry Port

The introduction of Blackberry Port was a great success and we have brought it back this year. Blackberry Port is bursting with the intense fruit flavours found in Port and the bright berry notes lift up this wine, making it a superb foil for intense cheeses, roasted nuts and especially chocolate desserts. 

The arrival of French Gamay Nouveau from France's Beaujolais region, partnered with the amazing Seasonal Spéciale Releases, is going to make for a fabulous Fall for wine crafting at Just Fine Wine.

Don't delay, these wines are available for a limited time and by pre-order only. Pre-order deadline is Thursday, August 4, 2011 (no deposit required).

There are several easy ways to get your name on the pre-order list(s) before August 4th:

1. Drop into the Shop in person
2. Call Just Fine Wine at 604-944-7818
3. DOWNLOAD AN ORDER FORM (microsoft word document format); fill it out; and email the completed form to info@justfinewine.ca.

We're offering a great deal on double batches of the Spéciale wines:

• Chocolate Rasberry Port yields 11.5L (approximately thirty 375ml bottles) and is priced at $135 for a single batch and $230 for a double batch (on-premise).
• Okanagan Peach Ice Wine yields 11.5L (approximately thirty 375ml bottles) and is priced at $135 for a single batch and $230 for a double batch (on-premise).
• Blackberry Port yields 11.5L (approximately thirty 375ml bottles) and is priced at $135 for a single batch and $230 for a double batch (on-premise).
• French Gamay Nouveau yields 23L (approximately thirty 750ml bottles) and is priced at $175 (on-premise).

The 2010 Selection Estate Small Lots “3 Continents Red Meritage” was so popular that Just Fine Wine and Winexpert is pleased to announce that for 2011, we will be offering "3 Continents Meritage Red” AND “3 Continents Meritage White” in the Small Lots offering. Two exceptional blends of three varietals from three different continents.

For those of you who aren’t familiar with the name Meritage, it came into existence back in 1989 in California as a way to define a “Bordeaux Blend” of grapes that was made on non-French soil. The word ‘Meritage’ is a combination of merit and heritage which represents the high degree of winemaking skill required to produce these outstanding blends.

Red Meritage must include at least two of the following: Cabernet Sauvignon, Cabernet Franc and Merlot. White Meritage must have 2 of the following: Sauvignon Blanc, Semillon and Muscadelle. A single varietal cannot make up more than 90% of the blend and it has to be a ‘high-end’ wine for the winery, no bargain basement offerings. The taste profile for a Meritage is very similar to a Bordeaux since it is made with the same grapes, but not in France.

Selection Estate Small Lots feature a limited number of ultra premium wine kits, only available in the year they are released. These special wine kits produce 23L (approximately thirty 750ml bottles) and are now available in limited quantities. Contact Us to secure yours today.

CLICK HERE for further information on 3 Continents Meritage Red.

CLICK HERE for further information on 3 Continents Meritage White.

With a release date of April 11th, Selection International Spanish Rosé produces 23L (approximately thirty 750ml bottles) and is available in limited quantities for a limited time only for $165 (on-premise). Come to Just Fine Wine to start yours today.

Mark Your Calendars! Just Fine Wine's Annual Anniversary & Client Appreciation Celebration 2011 will take place:

SATURDAY, JUNE 25th 10 AM TIL 4 PM
SUNDAY, JUNE 26th 11 AM TIL 3 PM

Every year we like to take the opportunity to thank all of our clients for their continued support of Just Fine Wine. Bring your family and friends - all are welcome! We look forward to seeing you. 

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Take Advantage of the Biggest Discounts of the Year

 
Join us June 25th & 26th for our biggest and best sale of the year:

$25 OFF: Selection Estate Series Napa Valley Stag's Leap District Merlot; Selection Estate Series Italian Barolo; Selection Original Luna Rossa; and Selection International Italian Pinot Grigio (On-premise wine kits with service only. Barrel aged wines not included).

$15 OFF: All Selection International Chilean Wines including: Cabernet Sauvignon; Carmenere; Merlot; Pinot Noir; and Sauvignon Blanc (On-premise wine kits with service only. Barrel aged wines not included).

$15 OFF: All Selection Spéciale Wines including: "New Millenium" Sparkling Wine; Port; Blackberry Port; Cabernet Franc Ice Wine; Riesling Ice Wine; Cream Sherry; and Dry Sherry (On-premise kits with service only).

$10 OFF: All other Winexpert wine kits with on-premise service (Barrel aged wines not included).

Additional 10% OFF: On top of the customary 10% discount on all take-home wine kits for the home winemaker.

Everyone who orders a wine kit (on-premise or take-home), gets to spin the Prize Wheel. Lady Luck will decide whether you're going home with a prize, giftware, gift cards, or additional money off your purchase!

Plus, everyone is eligible to enter for a chance to win the GRAND PRIZE 50 BOTTLE WINE FRIDGE!!! 

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Refer a Friend and Win!

Do you have friends and family who are fans of your wine? Well, there's no better time to get them started on a batch of their own. Bring them with you to our Client Appreciation Days on June 25th and 26th for your chance to win a free kit of your choice with on-premise service included (up to a $165 value)! When a new client (must be a seperate household from referring client) makes their first order with us, you both will receive our standing $20 referral discount (or sale discount, whichever is greater) as well as be entered into an exclusive draw for a free on-premise wine kit including service! This offer valid June 25th and 26th only, so don't miss out! 

We want to thank all of our clients, new and old, for consistently choosing Just Fine Wine and look forward to seeing you!

Twisted Mist yield 23L (approximately thirty 750ml bottles), are priced at $125 per batch, and will be available the first week in April 2011. Even better news is the option to make a combo pack which will give you 15 bottles of any two flavours. They'll only be around for a limited time, so don't miss out. Contact Just Fine Wine to get yours before they are all gone. Visit www.winexpert.com/twisted for more details and delicious drink recipes.

Twisted Mist FAQ:

What is Twisted Mist?
It’s a refreshment beverage cocktail, along the lines of trendy pre-mixed cocktails sold at single-strength and designed to be drank in a casual and festive setting. These drinks have a long history, from California Cooler, Bartles & Jaymes, to Smirnoff Ice and Bacardi Breezers.
 
What is Twisted Mist not?
It’s not Sangria or a fruit-wine drink or other alco-pop. While it has a wine base, Twisted Mist flavours are completely refreshing and true to their cocktail origins.
 
Do I need to add liquor?
No, it’s all there: a standard mixed drink (1.5 ounces alcohol with 4 ounces mix) is generally about 12% alcohol. Twisted Mist delivers approximately 12.5% alcohol by volume at bottling. That’s not to say you can’t add a bit more—some fancy mixed drinks get a ‘float’ of a quarter-ounce of liquor on top at the end. However, it’s not necessary to increase the alcohol content to get perfect cocktail strength and flavour.
 
Does it taste like one of those ‘bar mix’ drinks?
Some bar flavours (often called ‘pre-mix’ in the industry) are flavoured and coloured with artificial ingredients that don’t always taste like fresh fruit. Twisted Mist uses natural fruit extracts and essences that give it a fantastic just-made taste that everyone will love.

Why is Twisted Mist not clear as my usual wine kits at the time of bottling?
There are a lot of solid materials (from the flavour pack) that are added to the beverage during the production process. Therefore the finished product will be rendered slightly cloudy. That’s okay: by the time a Margarita is stirred up or a Mojito is muddled they should be a little hazy with all the great things (those natural fruit extracts and essences again) floating around making up the flavour, aroma and body. The haze in very slight, natural looking, and won’t settle out over time.
 
How long can I keep Twisted Mist once it’s bottled?
Pretty much until about one minute after people find out how good it tastes! Seriously, Twisted Mist is ready to be drunk as soon as it’s bottled and unlike our wine kits, doesn’t improve with age. Don’t worry though: it will last at least six to twelve months in good storage conditions. We really expect most people won’t have it around that long! 
 
Are there fun and funky Twisted Mist labels available?
Yes. Twisted Mist includes bottle labels inside the kit. They’re attractive clear peel-and-stick versions with Twisted Mist graphics and our Tiki mascot, adding a sense of light hearted fun to the product.

4 Fun and Simple Ways To Enjoy Your Twisted Mist

• Twisted Mist Mojito
• Twisted Mist Strawberry Margarita
• Twisted Mist Lime Margarita

Twisted Mist has been launched on Facebook.  To start the site up, Tiki is holding a photo contest.  He wants you to take him along with you and get your picture taken together.  Whether it is on a spring vacation, a weekend camping trip, or even a trip to the grocery store, Tiki can't wait to see where he is going next.  The contest wil run from April 17 to May 31, 2011, see the Facebook site for all the details.  You can download a Tiki from the Twisted Mist Facebook site, www.facebook.com/TwistedMist.  Happy Tiki picture taking.

For any further information Contact Just Fine Wine or visit: www.winexpert.com/twisted

This year's Limited Edition wines are making for some very happy winemakers at Just Fine Wine. So much so that there has been numerous requests to secure additional kits. While we have unfortunately stocked out of Australian Shiraz/Viognier, Pacifica White, and Italian Primitivo, we do have some extra stock available in the Austrian Grüner Veltliner and Portuguese Douro Tinto. Whether you missed the pre-order or you want to top up your existing order, act fast before it's too late to enjoy these great wines. 

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 difficult 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 firm structure of acid and tannins. Six to twelve months will reveal more floral aromas and a hint of ripe berries and cassis.

Sweetness Code: 0 (dry) 

Click Here for the Limited Edition Feature Sheets

1. Island Mist - Cranberry Malbec

It wouldn't be Spring without lounging back in a deck chair with a cool Island Mist in your hands while enjoying a fresh breeze of Spring air. To make it even better, Just Fine Wine & Winexpert are introducing new Cranberry Malbecto the Island Mist line up. The crisp tartness of Cranberry enveloped with the robust fruity structure of Malbec make this a perfect blend. Cranberry Malbec produces 23L (approximately thirty 750ml bottles) and is available for ordering now.

2. Twisted Mist - Lime Margarita, Strawberry Margarita, & Mojito

It's time once again to get Twisted! Following the highly successful introductory launch of Twisted Mist last year we have decided to bring them back. Returning will be the popular Mojito and a reformulated Strawberry Margarita (not quite as sweet this time). Also joining Twisted Mist will be new Lime Margarita. Lime Margarita was by far the most requested new cocktail. All three Twisted Mists produce 23L (approximately thirty 750ml bottles) and will be available for ordering in the first week of April.

3. Selection International - Spanish Rose

Last year Winexpert decided to take a break from Spanish Rosé and there was such a response from retailers and consumers alike saying that they missed their favourite summertime Rosé, that we are bringing it back for another season. Spanish Rosé is a luscious combination of Spanish red and white grapes, including the silky and seductive Tempranillo, creates a perfect Spanish Rosé that should be enjoyed while young, crisp and refreshing. Selection International Spanish Rosé produces 23L (approximately thirty 750ml bottles) and will be available to order mid-April.

From the Vine Spring 2011 articles include the return of Twisted Mist, the new Island Mist Cranberry Malbec, this year's Selection Estate Small Lots release, Selection International Spanish Rosé and the benefits of aging your Selection Limited Edition wines.

March's Limited Edition, Austrian Grüner Veltliner, is now on our shelves. If you placed a pre-order for this wine please drop into the shop to get your batch(es) underway.

The results of the first few Limited Edition releases from this year have been outstanding and we anticipate the trend to continue with Austrian Grüner Veltliner. We have a limited number of extra kits available for anyone who missed the pre-order or decided after the fact to add this wonderful wine to their cellar.

March: Austrian Gruner 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 Code: 0 (dry)

Click Here for the Limited Edition Feature Sheets

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.

(Article by Randolph E. Schmid, Associated Press Science Writer. Photo from Associated Press)

White Wine

White wines should be served cool, but not too cold. At 10-12°C (50-54°F) fruit and crispness are at their peak but at colder temperatures, bouquet and flavour nuances begin to recede and the wine goes numb.

Most restaurants hold their white wine in reach-in coolers, most of which also hold beer or soda. These refridgeration units are typically kept at 4°C (38°F). If your wine arrives as frosty as this, it's perfectly acceptable to ask the waiter to let it warm up before serving it. If you're not able to wait a half hour, have them bring an ice bucket of warm water, and hold the wine for five minutes to take the chill off.

Red Wine

Red wines should be served at cool room temperature, but not warm. At roughly 18-20°C (65-68°F) fruit becomes more evident on the palate and in harmony with the tannins. Served too warm, red wines will seem "hot" (high in alcohol) and flabby, with poor fruit/tannin balance. If you are served a red wine at this temperature, go ahead and ask for an ice bucket—don't be embarrassed or worried. You're paying for the wine and you can do anything you want with it. Hold it in the bucket for five to ten minutes to take the edge off the heat and then taste it. 

Serving your wine at the correct temperature just takes a little planning ahead. Most of us keep the white wines we plan to drink in the fridge but they should be removed a little while before you serve them, so that they are not overly cold when consumed. How long before depends on what type of wine it is. Conversely, a red wine stored at a temperature warmer than you wish to drink it can be chilled slightly by placing it in the fridge 30 or so minutes before serving. To rapidly chill a bottle of wine, placing it in iced water will be quicker than using your fridge.

Below is a brief guide to the suggested best serving temperature for different types of wine:

Visit Easy Food & Wine to read more on wine serving temperatures.

(photo credit: Easy Food & Wine)

Many batches of these wines have already been started here at the shop and the quality of the product is clearly evident at the initial stages. It's safe to say we're in for quite a treat with these two - and we expect the same with the remainder of the Limited arriving in the coming months.

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 bud-burst and limit irrigation. With smaller numbers of berries and water-stressed vines, the resultant grapes display highly concentrated flavour, 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 flavours, and continue to deepen in flavour.

Sweetness Code: 0 (dry)

Click Here for Feature Sheets 

January: 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)

Click Here for Feature Sheets

All winemaking relies heavily on a number of complex variables but the harvesting and making of Ice Wines take that process to a whole other level. It just so happens to be Ice Wine season and while Ice Wine itself is sweet and fruity, the behind the scenes harvesting is dark and cold.

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

You can make Ice Wine of your own at Just Fine Wine. We offer you two styles to choose from: Riesling Ice Wine (white) and Cabernet Franc Ice Wine (red).

(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)

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)

January: Australian Shiraz/Viognier (Heaviest Body)

• This is a full-bodied red wine, and the heaviest of the three reds, even though it is a blend of a white grape (Viognier) with a red grape (Shiraz). 90% Shiraz, 10% Viognier.
• The grapes come from the Salmon Gum Vineyards in the Riverland District, which is part of the Murray Darling Basin. There's plenty of sunshine and heat in the Riverland which is perfect to ripen up the Shiraz, mixed with ample irrigation to control the rate of ripening
• Viognier is an especially aromatic wine and the idea of blending it with Shiraz is to provide some soft aromatics to the heavy, tannic character of Shiraz
• Distinguishing feature of Shiraz is the small berries with a thick skin. Most of the colour, flavour, aroma and tannin in red wine comes from the skin. Small berries = high skin to pulp ratio, so lots of big, robust fruit flavours. Thick skin = lots of tannin
• There will be cross-over between the red and the white flavours. Shiraz will give chewy blackberry and chocolate notes with lots of tannin, but this will be balanced slightly by delicate perfume notes provided by Viognier.

Commerical Equivalent: Gemtree Bloodstone Shiraz Viognier - SKU # 775015 at BCLD - $18.99

January: Pacifica White (Off–Dry)

• Like last year's Pacific Quartet, the Pacifica White also contains four different grape varietals from growing regions located on the Pacific Rim:
  - Sauvignon Blanc ~ California
  - Viognier ~ California
  - Chardonnay ~ Okanagan, BC
  - Semillon ~ Australia
• It is not a traditional blend and each grape has been chosen for the balance that it provides to the others. This wine will have layers of flavour. Sauvignon Blanc is grassy and herbaceous. Viognier brings stone fruits and is very aromatic. Semillon provides a honey note. Chardonnay presents as crisp green apple.
• It will appeal to lovers of slightly sweet wines (Gewurztraminer, Piesporter, Liebfraumilch), but off-dry does not mean that it is sweet. Off-dry means there is a perfect balance between the acid and fruit notes. In the case of the Pacifica White it means that it is luscious and juicy with a big mouth feel.
• Has four completely different grapes than the Pacific Quartet so the wine will have different flavours; however, the  Pacifica White is a very similar style with the off-dry note and luscious fruit.

Commercial Equivalent: Sokol Blosser Evolution, Oregon, US - SKU # 616938 at BCLD - $20.99

February: Italian Primitivo (Medium Body)

• Primitivo was previously thought to be the same grape as the more widely known Zinfandel. It was recently discovered that they share the same grape parent so they are very close genetically.
• The Primitivo juice comes from the Puglia growing region which is the heel on the boot-like map of Italy. It's very hot in Puglia but the region receives a cooling effect from the Mediterranean which prevents the grapes from ripening to quickly.
• An important characteristic of Primitivo is that they are very small grapes with a thin skin. This provides a high skin to pulp ratio, which means that you get big colour, flavour and aroma in Primitivo. The thin skin, however, means you have more delicate tannin than thicker skinned grapes.
• The dominant flavour of Primitivo is ripe raspberries. As it ages you will get plums and spice. The tannin starts firm but softens with age to become silky smooth.

Commercial Equivalent: Salento Primitivo - SKU # 672444 at BCLD - $12.94

March: Austrian Grüner Veltliner (Dry)

• Grüner Veltliner is the most widely planted grape in Austria, accounting for 37% of all vine plantings in the country.
• Until the mid 80's, Grüner Veltliner was produced for quantity rather than quality. The past few decades have seen a significant rise in quality (premium growing techniques) and a rise of Grüner Veltliner on the world stage.
• Wine geeks have known of this amazing wine for some time and it is now gaining popularity on trendy restaurant wine lists across Canada (Toronto, Montreal, Vancouver, Victoria). Incredible with shellfish and seafood.
• Grüner Veltliner is crisp and minerally with nice fruit flavours, similar in character to dry Riesling (particularly Okanagan), without the floral note usually associated with Riesling. Grüner Veltliner also draws comparisons with Sauvignon Blanc and Pinot Grigio or Pinot Gris.
• It will drink well young (if a little simple), but will age better than almost all other white wine. Ours will need age to bring out the complexity of flavours. 

Commercial Equivalent: Grooner Gruner Veltliner - SKU # 326231 at BCLD - $16.99

April: Portuguese Douro Tinto (Full Body)

• The Douro Valley is the famous growing region that the juice comes from in Portugal and Tinto means "red" in Portuguese. So this wine is our "Douro Red" blend.
• Portugal, particularly the Douro Valley region, is famous for producing port but many of the grapes that go into the premium ports also make remarkable fine dry red table wines which the Portuguese have been enjoying for centuries.
• Douro Tinto is a blend of three red grapes: Touriga Nacionale, Tinta Roriz & Touriga Franca.
• Touriga Nacionale - Considered the Douro region's finest red grape. Tiny berries that produce a big, dark robust wine.
• Tinta Roriz - More commonly referred to as Tempranillo, which is the famous grape that makes up Rioja (Spain).
• Touriga Franca - is Cabernet Franc to Touriga Nacionale's Cabernet Sauvignon. That is to say, if we look at this Douro blend in the terms of a classic Bourdeaux style blend, Touriga Nacionale provides lots of deep flavour & tannin, while Touriga Franca provides freshness and subtlety.
• Young, this wine will show a lush blackcurrant flavour from the Nacionale, and violets/roses. With age the floral character will become more prominent.

Commercial Equivalent: Douro Red Quinta Do Crasto - SKU # 499764 at BCLD - $19.98

Note – lightest to heaviest in the reds would be in the order of 1.Primitivo 2.Douro Tinto 3.Shiraz/Viognier. Though, Primitivo is still medium bodied, whereas Douro Tinto and Shiraz/Viognier are both full bodied.

Winexpert Limited Edition 2010-Promo Video 08/2010 from Maverick Video Group on Vimeo.

...is this amazing wine cellar! 

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)

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)

Ready to drink at less than two months after the grapes are picked, Beaujolais has become the focus of a celebration that goes beyond a simple harvest festival and allows people in cities and regions outside of Beaujolais to toast the fruits of the vineyard with a celebration and a light-hearted party. The French even make a great game of racing their Nouveau wines to market as fast as possible, by train, airplane, balloon, and even on the Concorde!

There's no reason for those of us living outside France to miss out on a good party! The French have torchlight parades, fireworks and music festivals, but you can have as much fun on a slightly smaller scale, from a casual get-together, an appetiser assortment, or even a full French Bistro dinner! Friends, family, neighbours and winemaking pals will all want to participate. Don't think of it as a 'tasting'; think of it as a great excuse for a party. Here's how to pull it off with flair:

The Party Vibe

Casual, conversational, fun and definitely stylish, but with a certain je ne sais quoi. How you say? Ah, oui: Not trying too hard. Pretty up your house with fresh flowers and candlelight, but don't get too fussy. Think stand-up, move-around party, not sit-down dinner, and don't gather people around and walk them through a tasting. Your everyday white plates are fine, and both stemware and rustic tumblers wil do for the wine. Disposable cocktail plates are okay, though for a more eco-friendly option, try super-stylish biodegradable bamboo plates, or renting plates from a party supply house. (BONUS: you return them as-is and don't have to wash them!) 
 
Step One:

Start your Winexpert Seasonal Release Gamay Nouveau!  Then, decide:

• Who is the party for? Friends, family, winemaking pals?
• When is the party? Date, day of the week, time of day - make sure it's scheduled for when the Gamay is ready to drink, so plan on six to seven weeks after you pitch your yeast. The third Thursday in November is traditional, but make the date work for you.
• Where is the party going to be? 
• How many people are you inviting? 

• What type of party is it? Brunch, lunch, hors d'oeuvres, buffet or sit-down meal? Remember, Gamay Nouveau isn't just for breakfast any more!

Step Two:

You've decided what type of party you're going to host, so now it's time to choose what sort of menu best fits the occassion. While you can serve any food you and your guests enjoy, French casual cuisine is a natural for celebrating this wonderful wine. Whatever menu you choose, it’s a great idea to be a "Locapour" and keep things local: The food and wine community has recently turned to the locavore concept, including the 100 Mile Diet, where consumers purchase local products both to support their community and to reduce their carbon footprint. There are even wineries now that only ship within 100 miles, and only in re-usable containers! If you’ve got an artisanal cheesemaker in your area, a great farmer’s market, a local butcher, be sure to make them part of your plans. You’ll support your local producers (never a bad idea!) and reduce your carbon footprint. 
Here are three menus you can follow, all simple and fun:

1. Say ‘Fromage’: Cheese and Wine Party
   The simplest way to enjoy your Gamay Nouveau is with a simple cheese plate. Gamay Nouveau and cheese is a tasty combo - unlike other red wines, which can become muddled when their tannins run into the richness of cheese, Gamay Nouveau is a perfect foil, fruity and crisp. Served with crusty baguette and chilled butter, the following cheeses are excellent:
   
   Brie:
   Brie is a soft, creamy French cheese that is best served very fresh—ripe Brie can get quite aromatic and overwhelm Gamay Nouveau.
   
   Mild Cheddar:
   Cheddar is a firm English cheese that comes in all strengths. Choose a mild one to compliment this gentle red.
   
   Edam:
   Edam is a semi-hard, creamy cheese from Holland. It's slightly nutty and works well against the fruity flavors of the Gamay Nouveau.
   
   Munster:
   Munster is a French cheese - semi-soft, made from cow milk, with smooth holes. It can range from mild to sharp, but the milder version works best.
   
   Swiss:
   The classic! Elegant yellow cheese with large holes and a mild, nutty flavor, it’s a perfect foil for the soft fruitiness of Gamay Nouveau.
2. Le Cocktail Party
   Perfect for any number of guests when you want a fun, celebratory mood. The classic French charcuterie platter is perfect for a Gamay Nouveau party.
   Charcuterie offerings typically includes paté, petite sausages (you could grill them the night before, refrigerate them, then re-heat in the oven the night of your party), and an assortment of little savories like black olives, cornichons, mustard and breads like baguette or whole-grain peasant loaf.
   You can include a cheese board, either with the varieties listed above, or if you have a good cheese supplier in your area, stretch your wings with a more challenging assortment of ripe Brie, Camembert, Morbier, Mimolette and Roquefort. For afters, lay on a tray of Madeleines, truffles or petit-fours with a steaming carafe of Café au lait.
3. Le Bistro Chez Vous
   French Bistro cuisine is extremely hearty, unpretentious and the opposite of fussy, with many braises, stews and other dishes that are prepared ahead of time and served in generous portions with good bread, seasonal vegetables and plenty of vin Nouveau!
   If you want a classic experience you could make steak-frites, a very simply prepared steak with a mountain of crispy French fries. How often does anyone make homemade French fries anymore? Your guests will think it an amazing treat. Serve with a salad of fresh greens and you’re set.
   In Beaujolais vin Nouveau is used to make a traditional dessert with a glass of sliced peaches, topped with black currants and drenched in chilled Beaujolais wine. If peaches are out of season, or black currants are in short supply in your area, you can substitute fresh or thawed, frozen blackberries and peaches. Allow marinate for a half-hour before serving for a refreshing treat.

Whatever menu you choose, be sure to have fun. Remember, it’s a party, so make sure the hosts enjoy themselves as much as any guest!

Step 3: Let's Start Planning Your Party!

• Make list of people to invite.
• Mark the date on your calendar.
• Send invitations (by mail, e-mail, Tweet-up, e-vite or phone).
• Make sure menu is set and suitable for party size.
• Make shopping list (food, paper goods, and decorations).
• Plan cooking schedule: Determine what can be made ahead and frozen, day before, and that day, and what you are buying already prepared.
• Make list of equipment needed (do you need to rent or borrow chairs and tables?).
• Plan the layout of the rooms. (Make sure all the food tables are not right on top of each other to ensure smooth flow for people to mingle.)
• Plan music.
• Plan lighting.
• Buy or make a centerpiece or other decorations.
• Ensure you have enough cleaning supplies for before and after the party.
• Make a checklist of what you are making with appropriate cooking equipment needed for each recipe.
• Make sure you have al the platters and serving pieces you wil need.

During the Party
 
Make sure you've got:

• Coat rack (hangers or a separate room to put coats.)
• A place to put boots or umbrellas
• Ice, and enough ice buckets or coolers to keep your Nouveau chilled
• Cocktail napkins (have enough for 2 per person)
• Toothpicks
• Candles
• Paper towels
• Extra toilet paper, guest soaps, paper hand towels and potpourri (for powder room)
• Plates and cutlery (appetizer, salad, dinner, dessert)
• Glasses: Nouveau can be drunk out of anything, so be creative. The French serve it in one-pint 'Pot' glasses, but chunky water glasses, cheap wine glasses or jelly jars work great. No Styrofoam cups though!
• Other glasses for water and soft drinks, and coffee cups
• Silverware (remember al of the courses, a fresh spoon or stirrer is necessary for coffee)
• If grilling, check the tank/charcoal/lighter fuel, bug spray, and citronela candles
• Coffee and assortment of tea bags
• Cream and sugar
• Salt and pepper
• Corkscrews! Have more than one, as a broken corkscrew is a tragedy.
• Cameras, spare memory or film if you use it.
• Garbage bags
• Dishwashing soap
• Club soda (for any thing that may spil, a great spot remover)
• Space to chill your Gamay. It only takes soda 20 minutes to chill on ice. A large tub or picnic cooler can be used in a back room.
• Picture taking. Get some shots of the party set up before your guests arrive. You may also want to designate a photographer to get good shots during the party, of folks having fun and toasting the Nouveau.

 
Consumables
 
Your food and wine menu wil be taken care of, but there are other things you'll need:

• Ice. There's no such thing as too much ice. You'l need lots for coolers and ice buckets.
• Soft drinks, juice, tea and coffee. Make a pot when guests arrive and set it out with cream, sugar, and artificial sweetener. Take care of your designated drivers!
• Music. You don't have to hire a 15-piece band (although that would be totally awesome), but you should have a stereo system and a selection of party music. French chanteurs et chanteuses like Charles Aznavour, Serge Gainsbourg, Edith Piaf, Françoise Hardy, Jane Birkin, Stéphane Grappeli, Django Reinhardt, Plastic Bertrand,
  Gypsy music or any sort of party tunes that you enjoy are all good. If your collection isn't geared towards festive sounds, borrow from friends or have guests bring their favorites for a musical potluck. There's always a closet DJ in the crowd.
• Lighting. Overhead lights can really harsh a melow party. Keep lighting dim and indirect. Create dramatic pools of light in key areas by clustering choirs of candles together, balling up Christmas lights and setting them out in bowls. If you're a real party maven you could instal a mirror ball with pin spot - they're surprisingly affordable. Black lights should be avoided, because they instantly reveal who has fake teeth and who's wearing a white bra under her sweater.
• If you have a fireplace, light a fire to inject any party with relaxed elegance.
• Decorations. You don't need piles of balloons or miles of crepe paper - that's for a high school prom. But it's nice to have flowers, candles (always unscented), and event-appropriate visuals, such as a poster of the Seine or even a basket of baguettes and berets. 

 
Notes On Party Equipment 

• Paper goods. Buy cups, heavy-gauge plates, and napkins in various sizes, and don't forget the forks and knives. Even if you're using your own glassware and tableware, you should have stacks of cocktail napkins on hand for use as coasters, grease blotters, spill wipers, and olive pit receptacles.
• Ashtrays. Even if you're banishing smokers to the back porch, have plenty of these on
  hand.
• Wine cooler. An antique copper kettle is the most attractive option. A galvanized aluminum garbage can isn't as pretty, but if you can line it with a heavy-duty garbage bag it wil get the job done. The ugliest of al are those plastic coolers that get hauled to sports games, but that might fit in if your party is more of an ironic low-rent theme!
• Trash cans. Keep a large trash can in the kitchen as well as strategically placed smaller trash cans so that guests can easy rid themselves of plates, napkins and the like. This will make your job of cleaning up a lot easier after the party.
• And don't forget...corkscrews, bottle openers, stirrers, cocktail shakers, ice bucket and tongs, cutting boards, and enough sharp knives to handle meats and cheeses at the buffet and anything else that needs cutting up.
   

One More Thing
 
Have the number of your local taxi or Safe Ride Home service posted beside your phone and make sure those who need it use it. You don't need an excuse to have a party, but there's no excuse for partying and driving, and Just Fine Wine wants everyone to have a safe, fun time.

And do remember to have fun: the best parties are those where the host has as much fun as all the guests, and the best question a guest can ask is, 'When are you going to do this again!?'

(Photo Credit: Southern Living.com)

(Photo Credit: EcoCentric.com)

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 clock has struck midnight and at last the secret is out; this year's Limited Edition lineup is finally unveiled! After last year's collection of the most popular Limited Editions of the past 20 years, Winexpert was hard pressed to follow it up with an equally amazing set of Limiteds. Just Fine Wine is happy to announce they did it! We had the opportunity to sample some "commercial equivalents" for this year's varietals and they are in a word, outstanding! More than one of these wines is sure to wind up on the next Limited Edition "best of" list. Limited Edition Wines are available by pre-order only; however, no deposit is required. Pre-order deadline is Tuesday, December 14, 2010.

There are three ways to reserve your wine: 

1. Email: info@justfinewine.ca
2. Call: 604.944.7818
3. In Person: Fill Out Your Downloadable Order Form and Bring it to Just Fine Wine

And don't forget that you can try out the "commercial equivalents" of the Limited Edition Wines on October 17th at our Annual Wine Tasting featuring the entertaining and informative Tim Vandergrift: 

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 bud-burst and limit irrigation. With smaller numbers of berries and water-stressed vines, the resultant grapes display highly concentrated flavour, 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 fl oral 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 flavours, and continue to deepen in fl avour.

Sweetness Code: 0 (dry)

Click Here for Feature Sheets 

January: 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 Viognierfrom 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 flavoursand aromas. Complex pear and honey notes, grassy citrus and grapefruit, ripe apple, fi g, 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)

Click Here for Feature Sheets

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 fi rm 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 Code: 0 (dry)

 Click Here for Feature Sheets

March: Austrian 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 Code: 0 (dry)

Click Here for Feature Sheets

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 difficult 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 firm structure of acid and tannins. Six to twelve months will reveal more floral aromas and a hint of ripe berries and cassis.

Sweetness Code: 0 (dry) 

Click Here for Feature Sheets

Don't Miss Out. Reserve Your Limited Editions by Pre-Ordering Today:

Email: info@justfinewine.ca 

Call: 604.944.7818

In Person: Fill Out Your Downloadable Order Form and Bring it to Just Fine Wine

Pre-order deadline is Tuesday, December 14th, 2010.

Selection Limited Edition Series features a limited number of outstanding unique varieties from around the world that are released annually from January through April. These special wines are only available during their month of release and are immensely popular, so pre-registration is strongly advised. Winexpert’s Limited Editions have won numerous awards at various amateur winemaking competitions and continue to be a highly sought-after offering. In fact, wines made with Selection Limited Edition series wine kits consistently win medals at the WineMaker competition, which speaks to the high quality wines that these very special wine kits produce. Ask Just Fine Wine for more information.

Don't forget to try out our Limited Edition game and contest at www.limitededition2010.com.

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 already be planning your upcoming parties and guest lists, 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.

Cabernet Sauvignon is a fabulously deep, complex and hearty red that is wonderful with juicy roasts, steak and pork chops.

Pinot Grigio is a rather delicate white making it a lovely choice for light fish dishes and shellfish.

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.

Pinot Noir has great depth for dishes with earthy flavors such as mushrooms, truffles, root vegetables and also pairs nicely with lamb, beef stews, game meats and roast turkey.

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)

(Photo Credit: Food and Wine.com)

"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.

Drop by Just Fine Wine to get yours!

(References and Photo Credit: DeLong Wine.com)

From The Food Network's Official Site:

"The third annual Food Network New York City wine & Food Festival presented by Food & Wine and Travel + Leisure takes place October 7-10, 2010 and once again is hosted by and benefits the Food Bank For New York City and Share Our Strength. Building on the success of the 2008 and 2009 Festivals, the 2010 Festival is set to turn up the heat in New York City this Columbus Day weekend.

The Food Network New York City Wine & Food Festival presented by Food & Wine and Travel + Leisure magazines began as a one night event, SWEET, in the fall of 2007. In 2008, Festival Founder and Director Lee Brian Schrager of Southern Wine & Spirits of America, launched the inaugural Food Network New York City Wine & Food Festival. The first annual Festival consisted of over 80 events.  The second annual Festival in 2009 grew to over 120 events held throughout the Meatpacking District and beyond. Festival events ranged from extravagant walk-around tastings like the Burger Bash, SWEET, and the Grand Tasting, to culinary demonstrations and educational wine and food pairing seminars led by the industry's biggest names, to kids-oriented interactive cooking experiences and, local events incorporating the businesses in the host area, the Meatpacking District.

The Food Network New York City Wine & Food Festival is the only festival in New York to bring together both legendary culinary icons from around the globe and America's most beloved television chefs. Mirroring the charitable component of its sister event, the Food Network South Beach Wine & Food Festival presented by Food & Wine, 100 percent of the net proceeds from the New York City festival directly benefit the hunger relief organizations Food Bank For New York City and Share Our Strength.
 
Taking place primarily in the fashionable Meatpacking District and select landmark settings such as the DUMBO section of Brooklyn, the festival seamlessly integrates into the pace and lifestyle of the city. This year's chefs and culinary personalities include Dan Barber, Daniel Boulud, Alton Brown, Paula Deen, Guy Fieri, Bobby Flay, Tyler Florence, Giada De Laurentiis, Masaharu Morimoto, Rachael Ray, Martha Stewart, and Ming Tsai, to name just a few.  Winemakers and cocktail experts including the likes of Alessia Antinori, Anthony Giglio, Ray Isle, Mark Oldman, Andrea Robinson, Josh Wesson and the Tippling Brothers, leading a journey through an extensive array of wine and spirits from the Southern Wine & Spirits of New York portfolio.
 
The Food Network New York City Wine & Food Festival is produced by Karlitz & Company and Southern Wine & Spirits of New York, the Exclusive Provider of Wines and Spirits for the Festival."

For more information and to purchase tickets visit their official website here.

(Reference and Photo Credit: NYC wine and food festival.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)

Any wine enthusiast is likely to have an overabundance of wine corks. Did you know there are many ways in which to reuse your corks? All it takes is a little time, a few tools and a bit of creativity in order to create a number of home made cork accessories. Rather than throwing your corks away, why not try some of these projects?

• 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)

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 mouth-filling 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

These seasonal releases yield 23L (approximately thirty bottles of finished product). There will be only a limited quantity of each of these varieties produced; once they’re gone, they’re gone. The wine kits will be available to order beginning September 7, 2010 at a price of $135 (on-premise).

To read more about these exciting Limited Edition wines CLICK HERE.

Selection International French Gamay Nouveau will yield 23L (approximately 30 Bottles) of finished product and is available by pre-order only. Deadline for pre-orders is August 3rd, 2010 (no deposit required). The price is $175 (on-premise) and the product release date will be September 7, 2010.

CLICK HERE to read more about the Beaujolais Festival in France which occurs on the third Thursday of November each year.

CLICK HEREto find out some tips to host your own French Gamay Nouveau party!

The arrival of French Gamay Nouveau from France's Beaujolais region, partnered with the amazing Seasonal Spéciale Releases, is going to make for a fabulous Fall for wine crafting at Just Fine Wine.

Don't delay, these wines are available for a limited time and by pre-order only. Pre-order deadline is August 3, 2010 (no deposit required).

There are several easy ways to get your name on the pre-order list(s) before August 3rd:

1. Drop into the Shop in person
2. Call Just Fine Wine at 604-944-7818
3. DOWNLOAD AN ORDER FORM (microsoft word document format); fill it out; and email the completed form to info@justfinewine.ca.

We're offering a great deal on double batches of the Spéciale wines as well as an unbeatable offer for specialty bottles:

• French Gamay Nouveau yields 23L (approximately thirty 750ml bottles) and is priced at $175 (on-premise).
• Chocolate Rasberry Port yields 11.5L (approximately thirty 375ml bottles) and is priced at $135 for a single batch and $230 for a double batch (on-premise).
• Okanagan Peach Ice Wine yields 11.5L (approximately thirty 375ml bottles) and is priced at $135 for a single batch and $230 for a double batch (on-premise).
• Blackberry Port yields 11.5L (approximately thirty 375ml bottles) and is priced at $135 for a single batch and $230 for a double batch (on-premise).
• We are also offering a spectacular deal on 500ml Specialty Bottles with every purchase of a Seasonal Spéciale Release (on-premise only). For an additional $15 dollars, you will receive twenty-three 500ml Specialty Bottles - a savings of almost  50%!!!!! The bottles are also available through pre-order only.

• 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.
• 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.
• 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)

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."

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 ambiance befitting such an exceptional event.

Saturday August 21st 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 22nd 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.

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."

For some of Kelly's recommendations for delicious wine slush recipes, CLICK HERE. 

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

Chocolate Raspberry Port

Multiple Gold medal winner at the 2007, 2008 and 2009 WineMaker Amateur Wine Competition. Hugely popular for three years in a row, many were left wanting more while others just plain missed out.

Okanagan Peach Icewine Style

This specialty wine was first introduced two years ago and many were disappointed when it didn't return last year. So by popular demand, Okanagan Peach Ice Wine has been brought back this year. This wine has won Gold at the past two WineMaker Magazine Amateur wine competition.

Blackberry Port

Folowing the huge success of Chocolate Raspberry Port, Winexpert has added a wonderful new flavoured Port to this years Spéciale seasonal offering. While Blackberry Port is bursting with the intense fruit flavours found in Port, the bright berry notes lift up this wine, making it a superb foil for intense cheeses, roasted nuts and especially chocolate desserts.

So now that the 4 weeks is up and you have your Twisted Mist at home, what should you do with it? Drink it of course! Here are 5 Fun and simple ways for you to enjoy your Twisted Mist Mojito and Twisted Mist Strawberry Margarita:

The great news is we still have some Twisted Mist available. Ready in just four weeks, you could start some today and still have plenty of Summer left in which to enjoy it!

READ MORE about Twisted Mist.

France - June

Italy - July

Australia - August

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)

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)

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 for charity. 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)

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)

At the 2010 WineMaker International Amateur competition, held April 16-18, wines made with Winexpert brands were awarded a total of 244 medals.

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. This is 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 Just Fine Wine help you choose your next award-winning wine kit.

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

*For more information on the 2010 Winemaker International Amateur Wine Competition, please visit www.winemakermag.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)

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. Although one guest may be more informed about wine than another, this is an excellent time to learn from each other in a 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

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

(Photo Credit: NiagaraWineFestival.com)

Anyone who is passionate about food and wine is likely familiar with Food and Wine Magazine. Food and Wine Magazine is highly regarded in the industry which is why their annual Food and Wine Classic, which is held in Aspen every year, is such a coveted event...and for good reason. The Food and Wine Classic is a three day event that includes cooking demonstrations, wine seminars, wine tastings and food and wine pairings from a who's who of culinary and wine superstars. With fantastic talent like Rick Bayless, Tom Colicchio, Gail Simmons, Mario Batalli, Marni Old, Alessia Antinori, Richard Betts and many, many more inspirational experts, this event is definitely a food and wine lover's dream. 

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 at Just Fine Wine.

Twisted Mist FAQ:

What is Twisted Mist?
It’s a refreshment beverage cocktail, along the lines of trendy pre-mixed cocktails sold at single-strength and designed to be drank in a casual and festive setting. These drinks have a long history, from California Cooler, Bartles & Jaymes, to Smirnoff Ice and Bacardi Breezers.
 
What is Twisted Mist not?
It’s not Sangria or a fruit-wine drink or other alco-pop. While it has a wine base, Twisted Mist flavours are completely refreshing and true to their cocktail origins.
 
Do I need to add liquor?
No, it’s all there: a standard mixed drink (1.5 ounces alcohol with 4 ounces mix) is generally about 12% alcohol. Twisted Mist delivers approximately 12.5% alcohol by volume at bottling. That’s not to say you can’t add a bit more—some fancy mixed drinks get a ‘float’ of a quarter-ounce of liquor on top at the end. However, it’s not necessary to increase the alcohol content to get perfect cocktail strength and flavour.
 
Does it taste like one of those ‘bar mix’ drinks?
Some bar flavours (often called ‘pre-mix’ in the industry) are flavoured and coloured with artificial ingredients that don’t always taste like fresh fruit. Twisted Mist uses natural fruit extracts and essences that give it a fantastic just-made taste that everyone will love.

Why is Twisted Mist not clear as my usual wine kits at the time of bottling?
There are a lot of solid materials (from the flavour pack) that are added to the beverage during the production process. Therefore the finished product will be rendered slightly cloudy. That’s okay: by the time a Margarita is stirred up or a Mojito is muddled they should be a little hazy with all the great things (those natural fruit extracts and essences again) floating around making up the flavour, aroma and body. The haze in very slight, natural looking, and won’t settle out over time.
 
How long can I keep Twisted Mist once it’s bottled?
Pretty much until about one minute after people find out how good it tastes! Seriously, Twisted Mist is ready to be drunk as soon as it’s bottled and unlike our wine kits, doesn’t improve with age. Don’t worry though: it will last at least six months and a bit longer in good storage conditions. We really expect most people won’t have it around that long! 
 
Are there fun and funky Twisted Mist labels available?
Yes. Twisted Mist includes bottle labels inside the kit. They’re attractive clear peel-and-stick versions with Twisted Mist graphics and our Tiki mascot, adding a sense of light hearted fun to the product.

For any further information drop by Just Fine Wine or visit: www.winexpert.com/twisted

Last year, Just Fine Wine and Winexpert introduced the Estate Series Small Lots to provide the opportunity for customers to try ultra-premium, region specific wines that otherwise might not be offered in Estate Series due to the scarce availability of supply available. There is a set number of Estate Series Small Lots wine kits produced and once they’re gone, they’re gone. Many customers raved about last year’s Okanagan Pinot Blanc while unfortunately, some missed out. This May, we will be introducing 2 new varieties to the Small Lots:

British Columbia Black Sage Bench 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

A Red Meritage is a blend of two or more of the red “noble” Bordeaux varieties — Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot and the rarer St. Macaire, Gros Verdot and Carmenère. If the blend includes any other grape variety, it is, by definition, not a Meritage. Also, to qualify as a Meritage, no single grape variety can make up more than 90% of the blend. 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 2010 Estate Series Small Lots Editions are now available in small quantities for a limited time...which likely won't be long! Last year's amazing BC Okanagan Pinot Blanc was out of stock in only 6 weeks. Don’t miss this rare opportunity to stock your cellar with these two fabulous wines.

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)

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)

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)

Does your mom appreciate the finer things in life like enjoying a perfect glass of wine and curling up with a good book? If your mom knows the difference between a moelleux and a Merlot, we’ve got great gift ideas for her! Depending on your age, you might not be able to buy her a bottle of her favorite vintage for Mother’s Day, but there are lots of other wine gifts and accessories that she’ll love. 

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 - On Premise Winemaking is going strong. Mom can make her very own wine at a Just Fine Wine 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. Just Fine Wine has gift certificates available for any denomination!

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 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 the contamination of a chemical called 2,4,6-Trichloroanisole or TCA for short.

Cellar Notes has a good explanation detailing TCA comntamination:

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 souce 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 quatities 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 flavors. Even when TCA is not evident in the smell or taste of a wine, very small quantities can subdue the aromas and flavors 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 flavors 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 odor described as resembling a moldy 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)

It's true that wine should never be considered based on whether it's fashionable or not. After all, for many the word fashionable 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)

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, but you can be certain 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)

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.

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.

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 give a bottle of wine for everyone at the table (that's where Just Fine Wine comes in handy!).

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)

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