What’s New

This new Island Mist wine is every bit as tasty as it sounds. Sweet, ripe raspberries mix with juicy peach undertones for the perfect summer sangria: fruity, refreshing, and easy drinking.

Pour into a pitcher and add sliced fruit and ice for that traditional sangria experience, or serve chilled right out of the bottle. Either way, new Island Mist Raspberry Peach Sangria is a surefire crowd pleaser. Start your Sangria now at Just Fine Wine and be prepared for your summer fiestas.

Island Mist Raspberry Peach Sangria produces 23L (approximately thirty 750ml bottles) is available now at Just Fine Wine for $125 (on-premise).

Moscato may come from one of the oldest grape varietals but it’s only been recently that its popularity has skyrocketed. While the wine more than stands on its own, much of Moscato’s increased profile is due to pop culture, with many musicians embracing the light-bodied, sweet wine as their drink of choice. Rappers Kanye West, Drake, Lil’ Kim, and Ab-Soul (to name a few) have even made reference to Moscato in their song lyrics. The impact has been remarkable. In just a few short years, Moscato has become one of the top-selling white wines in North America, making this an opportune time for Winexpert and Just Fine Wine to introduce to you the brand new World Vineyard California Moscato.

Lush…Fruity…Delightfully Sweet With Succulent Peach & Juicy Tropical Fruit Flavours.

California Moscato is sweet and perfectly refreshing for summer but it’s also a wine that should be enjoyed year-round. It’s light with an easy-drinking sweetness that you can sip it lightly chilled, or mix with vodka, frozen fruit, or club soda for a punchy twist. California Moscato also makes for a perfect batch to sparkle (please note: carbonation is available at Just Fine Wine for an additional fee of $20). When developing this wine, it was profiled after a top selling Moscato in the United States. In blind tasting at Winexpert and at Andrew Peller Limited, not only did World Vineyard California Moscato score exceptionally well, but it received the exact same scores as it’s commercial equivalent – and at half the cost as the Liquor Store!

California Moscato: brand new to the 4-5 week World Vineyard line of wine varietals and available now at Just Fine Wine. Each kit produces 23L (approximately thirty 750ml bottles) of finished product and is priced at an affordable $135 per batch. 

Body: Light     Oak: None     Sweetness: Sweet     Alcohol: 8.5%

Just Fine Wine and Winexpert are excited to announce the return of a fan favourite: Selection French Rosé. This blush wine is a crisp, off-dry rosé from France that is extremely food friendly with pairing possibilities running the gamut from light salads to spicy meats from the grill. Simply delicious when served chilled, French Rosé is definitely a wine to keep well-stocked and ready all summer long. Selection French Rosé is priced at $170 per on-premise batch and yields approximately 23L (roughly thirty 750ml bottles). Don’t miss your opportunity to enjoy this great rosé. Ensure the availability of this versatile and delicious wine by pre-ordering yours from Just Fine Wine by February 15, 2013.

An astronomical event is here. Get ready for your ECLIPSE.

Just Fine Wine and Winexpert introduce to you, ECLIPSE, a new collection of premium wine kits: powerful, full-bodied wines of intense structure, inspiring flavour and stature.

Ten lush varietals from renowned wine regions, featuring the highest single strength juice and varietal content of any Winexpert wine, past or present, and delivering outstanding varietal character that is comparable to commercial wines.

Eclipse produces 23 litres (approximately thirty 750ml bottles) of finished product and is now available at Just Fine Wine. will be available in all warehouses the week of October 15th.

To see the full collection and learn more about the varietals, CLICK HERE.

Witnessing an Eclipse:

• Kits increased to 18 litre format (from 16 litres)
• Renowned region specific varietal juice
• 5 Reds, 5 Whites to choose from. All former Estate Series wines are still available in this new & improved line including fan favourites Stag’s Leap Merlot and Italian Barolo.
• Varietal specific grape skins (for red wine kits)
• Premium oak

FAQ

• How is ECLIPSE different than Estate?: ECLIPSE has the highest single strength juice and varietal character of any Winexpert wine kit past or present. This in combination with added grape skins in most of the red wines, as well as a change in oak and yeast processes on some styles, ensures ECLIPSE wines are comparable to commercial wines delivering outstanding varietal character, structure, and intensity of flavour.
• I loved my Estate wines, especially Stag’s Leap Merlot, will my ECLIPSE product be different?: The inherent character of each of our wines, particularly in the case of such favourites such as Stag’s Leap Merlot, were preserved. Enhancements were made to deliver optimal body, structure, and character so that ECLIPSE wines can rival those purchased commercially.
• Have alcohol levels changes vs. Estate products?: In some cases alcohol levels have increased (Lodi Old Zines Zinfandel, Lodi Ranch 11 Cabernet Sauvignon, New Zealand Marlborough Sauvignon Blanc, Sonoma Dry Creek Valley Chardonnay, and Sonoma Valley Pinot Noir). Typical alcohol levels range from 11% to 14% for the whites and 13.5% to 14% for the reds.
• How long can/should I age ECLIPSE wines?:  ECLIPSE aging is comparable to Estate. They will drink well young at 3 months of age but will deliver full character and complexity at 6 months and beyond.
• Why is there a two-stage oak process for some of the red wines?: A dual stage oaking process in some of the red wines (Italian Piedmont Barolo, Lodi Ranch 11 Cabernet Sauvignon, and Napa Valley Stag’s Leap District Merlot) ensures optimal complexity and flavour appropriate to each style. Premium oak cubes added in the fining stage when a higher alcohol level is available ensures  maximum oak extraction for fuller bodied, complex wines.
• What is dual yeast activity and why do it?: This is a two yeast process for the New Zealand Marlborough Sauvignon Blanc and Washington Yakima Valley Pinot Gris that ensures outstanding aromatics for both wine styles. The first yeast (EC-118) is the work horse of yeasts to get the wine going while the second (K1V-1116) refines and optimizes either the fruit or floral characteristics of the wine.

Click on image below for a full ECLIPSE Spec Sheet

The clock has struck midnight but the party is just beginning. Welcome to the official unveiling of LE2012. In case you haven’t already noticed, Limited Edition has a new name. Limited Edition is now known simply as “LE” with a focus on the vintage year. It’s sleek and slick and celebrates the uniqueness of the harvest year. While the name may be new, LE2012 continues Winexpert’s tradition of offering incomparable limited-run craft wine kits. Those who have experienced LE wines in the past will not be disappointed. For those who have not yet had the chance to craft their own limited edition wines, LE2012 offers a selection of five extraordinary wines to choose from. And you really can’t go can’t go wrong. As previous years have shown us, LE2012’s are must-have additions to any wine collection. (Scroll down for complete wine by wine descriptions.)  

LE2012 wines are available by pre-order only; however, no deposit is required.

There are three ways to reserve your wine: 

1. Email: info@justfinewine.ca
2. Call: 604.944.7818
3. In Person: Join us at our LE2012 Wine Tasting, taking place Sunday, November 4, 2012 at Port Coquitlam’s Wilson Centre. CLICK HERE for full event details. If you are unable to attend, you can also fill out your Downloadable Order Form and bring it to Just Fine Wine.

 The LE2012 Collection

Don’t Miss Out. Reserve Your LE2012 by Pre-Ordering Today:

Email: info@justfinewine.ca 

Call: 604.944.7818

In Person: Join us at our LE2012 Wine Tasting, taking place Sunday, November 4, 2012 at Port Coquitlam’s Wilson Centre. CLICK HERE for full event details. If you are unable to attend, you can also fill out your Downloadable Order Form and bring it to Just Fine Wine.

Pre-order deadline is Friday, December 7, 2012.

Take the opportunity to sample ‘commercial equivalents’ of the LE2012 wines in advance of the pre-order deadline. Just Fine Wine’s LE2012 Wine Tasting takes place November 4, 2012 and features wine master Tim Ellison. Join us for an enjoyable and informative afternoon filled with fun, food, prizes, and of course, wine!

What is LE2012?

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 LE series wins numerous awards at various amateur winemaking competitions and continue to be a highly sought-after offering. In fact, wines made with LE 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.

For a lighter, more refreshing drink for afternoon get-togethers or after dinner treats, try making your own white wine spritzers.

Basic spritzer/base: mix 1 cup white wine with ½ cup club soda

Try it as is, or customize to your taste:

• Add a shot of peach schnapps and a handful of frozen raspberries
• Use cranberry gingerale instead of club soda
• Cut up a few lemons and limes for garnish and a citrus twist

Just Fine Wine and Winexpert excitedly bring to you our seasonal release Selection International French Rosé. This blush wine is a crisp, off-dry rosé from Southern France that is extremely food friendly with pairing possibilities running the gamut from light salads to spicy meats from the grill. Simply delicious when served chilled, French Rosé is definitely a wine to keep well-stocked and ready all summer long. Selection Internation French Rosé is priced at $170 per on-premise batch and yields 23L (approximately thirty 750ml bottles). Don’t miss your opportunity to enjoy this great rosé. Supplies are limited and won’t last long so get yours today from Just Fine Wine.

Just Fine Wine and Winexpert are providing you an easier and safer way to bring your finished wine home with the Bottle Bin. Made in Canada from recycled materials, this shopping basket style carrier holds 15 bottles. This Dragon’s Den winner is a great alternative to the 12-bottle cardboard boxes that break down over time.

Why Bottle Bin?

• A better alternative to cardboard boxes
• Holds 15 bottles (vs. boxes that hold only 12). Reduces number of containers needed to transport 30 bottles
• Cleaner and safer than corrugate boxes (Cardboard boxes deteriorate and break)
• Easy to store and organize empty bottles at home
• Made in Canada from recycled plastics

Bottle Bins are now available at Just Fine Wine. Contact us for more details and pricing.

Just Fine Wine & Winexpert are proud to announce our newest flavour of Island Mist: Pineapple Pear Pinot Grigio!  

Triple “P”-inot Grigio leaps out of the glass with juicy sweet pears, succulent, ripe pineapple and a bright and flowery fragrance.  CLICK HERE to read all about it.  Pineapple Pear Pinot Grigio will be available at Just Fine Wine the second week of March, 2012.

The clock has struck midnight and the the curtain has been raised, officially unveiling this year’s Limited Edition Wines. Just when you think Winexpert can not possibly match the previous year’s releases, they go and outdo themselves yet again.  Just Fine Wine recently had the opportunity to sample ‘commercial equivalents’ for this year’s varietals and, as usual, they are nothing short of brilliant. This year the lineup goes above and beyond, literally offering something for everyone. True masterpieces and must have additions to your wine collection. (Scroll down for wine by wine descriptions.)

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

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)

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)

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)

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)

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)

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!

Like Beaujolais Nouveau in France, Winexpert’s Gamay Nouveau is a vin de l’année, a young wine to celebrate the end of harvest season. Nouveau-style wines are light, purple-pink, fruity, and considered by wine snobs to be ‘easy drinking’, usually accompanied by a nose-in-the-air attitude. The truth is that they’re joyful wines, consumed for sheer pleasure. No heavy tannins, no need to break out the look-sniff-sip-spit wine-tasting moves, just pour, enjoy, repeat. Add happy guests, delicious low-effort food, and you’ll have everything you need for a classic sophisticated but un-pompous get-together.

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!?’

Exciting news just keeps on coming here at Just Fine Wine! On the heels of the Seasonal Spéciale Releases, we are happy to also announce the limited time return of French Gamay Nouveau!  Made with Gamay grapes sourced directly from France’s Beaujolais region, Winexpert’s Gamay Nouveau is a departure from the usual recommendation of waiting three months or longer before opening the first bottle. It will improve with time; however, “trunk aging” is all you really need with this wine.

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!

Just Fine Wine and Winexpert are pleased to announce that our two NEW Vintners Reserve Wine Kits are now available.

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).

The 2011 Selection Estate Small Lots – A Perfect Pair

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.

Rosé is One of the Most Glorious Wines in the World even though it’s often overshadowed by big reds and heavier, oaky whites. The best Rosés, are subtle, complex wines that have about as much in common with White Zinfandel as the graceful art of ballet has with falling down a set of stairs! Winexpert Spanish Rosé is a luscious combination of Spanish red and white grapes, including the silky and seductive Tempranillo, that creates a perfect Spanish Rosé that should be enjoyed while young, crisp, and refreshing. Full of red summer fruit aromas, grenadine, cherry and strawberry over a backdrop of aromatic herbs, it’s soft and silky on the palate, but with a fine freshness underlining the ripe berry flavours. The palate is full of bright stone fruit that is beautifully balanced with a crisp, refreshing acidity and a lingering finish with a hint of minerality. A versatile wine that pairs well with a long list of dishes, from small appetizers, to a fish & seafood paella and many other tapas based on vegetables and white meats.

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.

Did you know that almost all wine served in North America is served at the wrong temperature? It may not seem like a big deal; however, the wrong serving temperature can impair flavour and deprive the drinker of the full expression of a wine’s character. Most of us have a tendency to serve our white wines a little too cold and our red wines a little too warm. Common wisdom tells us that we should serve red wines at room temperature and white wines chilled. However, in winter when we have our furnace running, room temperature will usually be warmer than the ideal for drinking red wine. Likewise, drinking white wine straight out of our refrigerator that is set at 2 degrees Celsius is too cold. If you serve a wine too cold, all the flavours and aroma will be hidden, and if you serve a wine too warm, all that you will taste is the alcohol.

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)

The colder weather generally brings on traditional comfort foods like roasts, stews and hearty soups. Therefore our wine pairings with these dishes naturally adapt to the change of pace. Much as you might enjoy a glass of Rose with your Summer BBQ to cool things down, there’s nothing like a full bodied rich red to heat things up during the cooler temperatures. But by no means does that mean the exclusion of our beloved white wine. There is one beauty that can hold up to all of these wonderful reds.

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)

So you didn’t make it to the wine tasting and now you’re wondering how you’re supposed to know which of the Limited Editions you might like. Or maybe you did attend but still can’t decide. For full descriptions of each wine you can visit our Limited Edition Wine Page. We’ve also compiled some quick points about each wine below along with the commercial equivalent wine that we offered at the Wine Tasting in case you want to go out and try them for yourself. Just remember, our wines will be better!

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.

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.

Whether it be Thanksgiving, Easter, Christmas, or something else entirely – holiday seasons and celebrations mean lots of food, wine, and great times. 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 Super Tuscan or Sangiovese 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. We can sparkle any wine you choose for an additional $30 fee.

De Long’s Wine Grape Varietal Table is an extremely beneficial tool for any wine lover. Mimicked after the periodic table of elements, this comprehensive guide categorizes the world of grape varieties in a simple-to-follow format. This guide imparts a visual comparison providing a better understanding of the wine you are drinking.

“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)

Exciting new products just keep coming here at Just Fine Wine! On the heels of the Seasonal Spéciale Releases, we are happy to also introduce, for a limited time only, French Gamay Nouveau!  Made with Gamay grapes sourced directly from France’s Beaujolais region, Winexpert’s Gamay Nouveau is a departure from the usual recommendation of waiting three months or longer before opening the first bottle. It will improve with time; however, “trunk aging” is all you really need with this wine.

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!

It happens. To some of us more often than others. The drip, the tip and the all out spill. Inevitably it seems to occur most often in the presence of all things white. And while it is unfortunate, there is hope. The key to successfully removing a red wine stain is acting quickly. There are many commercially available products on the market but chances are, you have everything you need conveniently located right in the comfort of your home. Whichever stain removal procedure you choose there are a few important rules to follow:

• Blotting the stain is essential. You never want to rub the stain. This will penetrate the stain into the fabric further, deepening the stain and potentially harming the fibers of the fabric.
• 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 and Mrs Clean USA.com)

It has been one hot Summer. Whether you’re on the East Coast or the West, trying to beat the heat has been fleeting, to say the least. Thankfully Kelly Magyarics, wine writer and wine educator, has the perfect solution for staying cool. Wine slushes anyone?

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)