Again this time around I'm carrying on with the two to one ratio of two red wines to one white. As the spring and summer draws closer, I can see this ratio changing as I tend to drink more white wines during the warmer months although there's more barbequing going on and they usually call for a red wine. So in the end, I haven't got a clear plan and I'll just have to wing it. I hope you can try some of these and even more I hope you find them enjoyable.
Pascual Toso
Limited Edition 2010 Malbec (920637)
Argentina
$16.99
It wouldn't be a wine column without a Malbec from Argentina. Not really surprising since this grape is under cultivation in more vineyards than any other grape varietal, red or white. Over 60 per cent of wine exported to the United States and over 40 per cent exported to Canada are wines from the Malbec grape.
We have carried the Pascual Toso Estate for some time now and it does well on the shelf so bringing in the Limited Edition seems logical. In the glass, this wine is deep purple and you can tell by the richness of the colour that this wine is going to be rich as well. The first aroma I noticed was blueberry and then other fruits followed. Plum, blackberry or overripe raspberries were quite noticeable too. However, this wine isn't a bowl of fruit and has hints of oak and peppery spice. In the mouth, there is a good balance between the ripe fruits and acidity ensuring this wine is not too sweet with soft, gentle tannins. I felt that this was a really good wine for the cost and will consider it next time I need a wine to serve with lasagne, grilled hamburgers or steak.
Delicato
Bold Vine 2010 Zinfandel (661942)
United States
$17.99
In February and March, we had a Californian wine release. This event coincided with California being the theme region at the Vancouver International Wine Festival. This huge wine festival took place in Vancouver's Convention Centre from the end of February to the beginning of March with hundreds of wines being poured. Talking to one Californian exhibitor he was amazed at the size of this festival and all the events taking place around it. Although Delicato Family Vineyards was one of the exhibitors, the Bold Vine wine wasn't being poured but I had tried it in the store.
Yields from old vine grapes are less and the fruit is small giving juice that is more concentrated in flavour than from younger more robust vines. Using grapes from old vines makes a wine that has more depth and richness uncommon in wines made from younger vines. The vines in the case of the Bold Vine can be nearly 80 years old.
In the glass, the colour is a deep purple with a light shade of ruby. The aromas coming up out of the glass were quite intense with more the dried red fruit character rather than fresh picked. Cherry, raspberry, plum along with vanilla and a little chocolate nuance were some of what I noticed. On the palate, it was lush and full with what was promised on the nose. This wine is well balanced and everything blended together nicely. A long and delicious finish capped the experience off and left me thinking about what food would be good alongside. Of course any beef dish but also pork, pizza or even a dark chocolate desert.
Mission Hill
2010 Reserve Viognier (127670)
British Columbia
$17.99
Here in British Columbia it feels like the Mission Hill Winery in West Kelowna is huge. But when you compare it to some of the monster wineries in the world you realize it is quite small and you are left feeling sorry for the rest of the planet not able to find these wines. At the wine festival, I was lucky enough to taste some of their high-end wines that are seldom available on our shelves.
But it is the 2010 Reserve Viognier that I want to tell you about now. Warm gold is how I would describe the colour. Viognier is noted for the floral aromas they emit and this wine is no exception but even more noticeable are the strong apricot and peach aromas. On the palate, the flavour of tree fruit dominates along with a little zesty citrus on the finish. The whole creamy mouth feel of this wine is very pleasant and I think ideal served on its own as an apritif or alongside shell fish served alongside an herb and garlic butter.
Al Spoklie is a product consultant at the B.C. Signature Liquor Store, Pine Centre. The bracketed numbers are the product codes for the B.C. liquor stores.
