How I make my selections...

Rarely will I publish a review of a wine that I did not enjoy; my taste is purely individual, as is your own. If I write about a particular wine, I do so because I also want you to try it.

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Friday, June 1, 2012

Wine for the Weekend

While Mama was cross-border shopping with the ladies in Buffalo last weekend, the kids and I braved the elements and told spooky stories in the tent after a very serious marshmallow roast.   I hope you had a great weekend as well!  

This edition of 'Wine for the Weekend' highlights a few bottles that deserve your immediate attention:  The first is a refreshing infusion of citrus and spice in the form of Alsacian Gewurztraminer, while our second label profiles an easy-drinking and non-assuming Cabernet Sauvignon from Washington State

A friend in northern Ontario sent me a note last week raving about an Australian dessert wine that he stumbled upon recently.  I explain the theory behind the wine while Nick suggests the perfect pairing in this week’s Wine Spot…

2010 Helfrich Gewurztraminer – Alsace, France 

The classic recipe for Gewurztraminer showing floral and lychee notes with hints of spice and balanced by a refreshing citrus zest.  You really can’t go wrong here; sip this solo or with a variety of food choices including Asian cuisine.  Delicious!        
$18.95 (169748) Vintages (dry)

2009 Red Diamond, Cabernet Sauvignon – Washington State, U.S.

This is the latest vintage of a very reliable and crowd pleasing red.
Smooth and easy drinking is the best way to describe this Washington State Cab. Aged in a mix of American and French oak, expect a fairly round palate with some good black fruit and a touch of wood spice.  At the newly reduced price, I’d grab a few bottles to tuck away for quick impromptu gatherings.   
$13.85 (144022) LCBO General List (dry)

Australia | 375 mL bottle

Nick from Thunder Bay and wine enthusiast extraordinaire has found us a bottle of botrytis affected Semillon – you ask: what the heck does that mean?  Botrytis Cinerea is an unsightly fungus that grows on the skins of fruit under certain conditions.  While the description and appearance are both rather undesirable, botrytis dehydrates the berries and concentrates the sugars to create the most unbelievable sweet dessert wines imaginable.  In Bordeaux they call it Sauternes; in Hungary it is Tokaji, and to the German winemaker, this fungus creates the very rare and noble Trockenbeerenauslese.  In fact the nickname for the complex process of botrytis cinerea is ‘noble rot’.  You can expect apricots, peaches, and layers of honeyed goodness with a balanced line of acidity - You really must try it to believe it!  Nick enjoyed this alongside crème caramel and highly recommends the pairing before your after-dinner tea or cup of coffee.

Thanks for the Wine Spot Nick – Cheers!

~> I’d love to hear your thoughts on a food & wine pairing:  What is your favourite dish?  And which wine highlights the flavours of the food?  Send me a quick note with your thoughts and I’ll publish it in a future edition of Wine for the Weekend.