Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Author Archives: waywardwine
We could all use some Champagne about now.
I am deep into my WSET 4 Diploma course. I will write more about it, when not sequestered at home with a whirlwind toddler. But for now, I could not resist sharing this.
We started blind-tasting three sparkling wines. With no leads on what they might be, cost, or consist of, mixed in with two other sparkling wines, here is my 10 minute note on one that shone: Continue reading
Wow. Hi internet, I missed you. Toddler distractions notwithstanding, let us turn our sails back toward the wine dark sea. Many leagues ago, I started to review Balkan wines my mother-in-law smuggled back with her. The tannic, native grape, Vranak made for some puckered and challenged palates (read here). But, how does Bosnia-Herzegovina handle the stereotyped grape of plush pleasure and ease: Merlot? Continue reading
Want more minerality in your wine? Somehow this bottle of bright, chalky, organic white Burgundy also trapped a piece of gravel in its glass base: It looks like the wine should be fine…we’ll see.
APPEARANCE: Clear, light peach color with silver highlights, fine small bubble. AROMAS: Delicate medium intense fig, red pear, vanilla powder, cardamon, whipping creme, crême fraiche, light cinnamon, slight bandaid. PALATE: Dry, crisp medium plus acidity, seamless warm alcohol, medium minus … Continue reading
Hi Internet. Too much time has passed us by. It turns out that toddlers and bloggers mix like oil and water. My apologies.
Time to scratch the itch and wrap up our Vancouver Island drinks tour with one last review. To recap: Canada is not the Mediterranean. Wine grapes struggle to reach ripeness in this cool, marginal climate. Yet Vancouver Island, oddly, shelters enough microclimates to encourage some to try their hand at wine-making. Results range from enamel-etching bubbly (read here), tart Chardonnay (read here), decent but pale Pinot Noir (read here), a fine Gamay (read here), a solid hybrid white (read here), to a mixed-bag winery that distills great gin and vermouth (read here),
Maybe we’re going about this all wrong. Let’s drop the grapes and give cold-hardy apples a chance. We roll from Victoria North into the rolling verdant farm hills of Saanich Peninsula. A gravel road bends up a cliff overlooking gleaming Cordova Channel. Short apple trees for hand picking lead up to the white, decked, cidery and tasting room. The view stops us. Continue reading