By Aaron Winsor

Hello Prince Albert! What makes Champagne so expensive? This question boils down to the production method known as “Traditional Method” or “Methode Champagneois”; a technique discovered by the famous Dom Perignon from the Champagne house of Moet et Chandon.

Champagne is very labor-intensive and it takes a painstaking attention to detail to get it right. For this reason, even entry-level products can be fairly expensive (usually starting around $50). Let’s look at how Champagne is made and what makes it special!

It’s important to make a distinction between regular Champagne (known as NV for Non-Vintage) and the higher-quality vintage Champagne. All vintage Champagnes are made from 100% first-pressed juice. This is the highest-quality juice from pressing and carries many pure-fruit characteristics. Vintage Champagne is always produced with the best house reserve wines which are carefully stored and aged to be blended later. Vintage Champagne is always aged a minimum of 2 years in the bottle to allow a build up of rich, decadent flavors. 

Non-vintage Champagne is still made from high-quality wines and grapes but the first-pressed juice is often reserved for the better wines. NV Champagne will receive a minimum of 1 year of age in the bottle before being released. These are some of the basic quality differences between NV and Vintage Champagne.

Selected grapes are brought into the winery and often pressed in whole bunches. Once the wine is fermented, it is bottled and sealed with a nutritional liquid containing yeast, reserve wine, sugar, water and other nutrients. Secondary fermentation begins as the yeast converts the residual sugars into alcohol. One of the byproducts of this conversion is CO2 (Carbon Dioxide) which builds up pressure inside the bottle as the wine ferments (up to 6 atmospheres of pressure).  

Once the yeast has converted all the sugars into alcohol, it dies and the wine is left to age on the yeast (known as “on the lees”). The process called autolysis now begins where the structure of the yeast slowly melts into the wine creating the biscuity, buttery and toasty flavors Champagne is known for.

All the flavor is now in the bottle but what about the yeast? The yeast must be removed and this where riddling and degorgement come into the picture. The bottles of Champagne are slowly tilted, little by little and day by day until they are upside down and at a diagonal angle. The yeast and nutrients float to the neck of the bottle and then they are frozen. The bottle is popped open for a quick moment and the frozen plug of nutrients is expelled in a process called “degorgement” (disgorgement). A quick shot of reserve wine is added to top the bottle back up; this is called the “dosage” and allows the winemaker to add a final touch to the wine with their choice of reserve wine. The wine is then left to age in the bottle until commercial release.

Always look for the disgorgement date on the bottle as this will indicate how long the bottle has been aging after the nutrient plug was released. Note: not every bottle will have a disgorgement date.

This brings me to the bottle of Devaux featured in this article. This bottle I tasted is not a vintage Champagne but shares many similar quality indicators. Only first-pressed juice is used, the wine is aged 5 years in bottle before release and high-quality reserve wines of chardonnay and pinot noir were used to produce it (most Champagne is made from Chardonnay, Pinot Noir and Pinot Meunier). The Jaume Serra is made in Traditional Method out of Macabeo, Parellada and Xarel-lo grapes but doesn’t reach the quality heights of Champagne. Here are my wine picks of the week!       

Jaume Serra Cristalino Cava: (Cava, Spain). Dry to off-dry sparkling wine with medium-sized bubbles. The nose is simple and light with apples, citrus and hints of toast. On the palate, the wine is active and frothy with flavors of bruised apples, citrus peel bitterness (grapefruit, lemon) with a follow-through of mineral (chalk), soft cheese and toast. The quick finish leaves a bit of bitterness and fruit flavors become slightly muddled. Medium body, medium acidity and medium-plus intensity. Excellent appetizer wine and quite affordable. Good! $17, 11.5% ABV

Devaux Cuvee D Champagne: (Champagne, France). Dry sparkling wine, pale gold color. A bouquet of interesting scents rises from the flute glass. Brie, wet rocks, lemon peel, pineapple fruit, caramel and biscuit all create an enticing aroma. To the taste, the wine leads with a bright note of mineral (wet rock, riverbed) with a burst of medium-plus acidity. Very lively and fresh on the palate with hints of graphite, citrus fruit, dark chocolate, apples, starfruit and soft cheese. Small, fine bubbles. A slight undertone of bergamot seed and soap stone add a floral complexity while the finish carries a steely, lemon/lime bitterness. Further notes of sourdough and crusty loaf (baguette) continue on the long finish. Complex, sharp, interesting and will age for several more years. Outstanding! $85, 12% ABV 

Cheers and thanks for reading!

By Aaron Winsor

Hello Prince Albert! Many of you have probably heard of Beaujolais Nouveau by this point and if not, it is a young, simple wine made by French winemakers out of 100% Gamay grapes at the end of harvest time to celebrate their endeavors. This wine is traditionally released on the third Thursday of November every year and that time is upon us once again!

This year in Prince Albert, we have the chance to try the Beaujolais Rose Nouveau from Georges Duboeuf. This is only the fourth vintage of the rose style and the first time it has been featured on the shelves in our fine city.

What makes Beaujolais special? This red (and rose) wine is very young and receives almost no aging time. The 100% Gamay grape wine is very fresh and is pressed, macerated and then filtered/fined before being stored in large stainless steel containers for a few weeks. After resting for a brief time, the wine is bottled and then promptly shipped around the world.

Young students around France will often have “Beaujolais parties” where they gather and buy several bottles to taste and share. The prices of this wine are incredibly affordable in France and bottles can often be found for a few Euros, making this a go-to for a fun, affordable get-together.

The other thing that makes Beaujolais special and gives it its unique fruity taste and style is the fermentation method used to make it known as carbonic maceration. Things will get a bit technical here: the grapes are placed in a large stainless steel tank in whole bunches, meaning the grapes are still on the stem and have not been separated from the skins. The air is completely removed from the tank and the grapes are allowed to sit at a cooler temperature.

After some time, fermentation begins to take place at the very center of the grape moving outwards towards the skin. As the skins of the grapes split, the juice interacts with the yeast left on the skin and fermentation accelerates until all the sugars of the grape have been converted to alcohol or the yeast dies off. The resulting fermented grape juice (now wine) is then packed full of fruity esters with an intensely smooth flavor.

Once the juice has been converted to wine, the wine is drained from the tank to be fined and filtered and then it is stored at a cool temperature in stainless steel tanks to rest before bottling and shipping.

Beaujolais Nouveau is meant to be drank young and fresh and will not benefit at all from aging. Grab a bottle and check it out! We currently have three reds and one rose to explore in PA so get some friends together and have fun! Here are my wine picks of the week!   

Joseph Drouhin Beaujolais Nouveau Primeur 2021: (AOC Beaujolais Nouveau, France). Dry red, deep violet color. High intensity on the nose with freshly crushed cherries and strawberries, field berry yogurt and fruity candy. The palate is drier than the scent would lead you to believe. The mid-palate is fresh and fruity with medium body and medium acidity. Tannins are mild which add a touch of grip near the finish. Medium-plus intensity with just enough zip (acidity). Simple, smooth, silky and fruity. Pair with cold cuts or lightly salted foods. Good! $23 12.5% ABV

Le Guinguette de Domi Beaujolais Nouveau 2021: (AOC Beaujolais Nouveau, France). Dry red, deep violet/purple color. This young wine is extremely fruity on the nose and features a blast of tutti-fruiti bubblegum, fresh red cherries and candy floss. Immediately sour to the taste. Sour cherry, chokecherry, high acidity (very high), bitterness and completely muted fruit flavor. The sour and bitterness take over the flavor and don’t leave room for much else. Unpleasant to taste. Wine is off; probably due to volatile acidity. This is not indicative of the Beaujolais Nouveau style and the bottle has gone bad. Poor. $22, 12.5% ABV.

Georges Duboeuf Beaujolais Rose Nouveau 2021: (AOP Beaujolais Rose Nouveau, France). Dry rose, medium pink color. Medium-plus intense scents of candy and fruit rise from the glass. Cotton candy, cherry stick-candy, candy apple, strawberry and flower blossom all swirl together. The palate surprises with its dryness and lack of intensity. Low intensity flavors of crab apple, pink lady apples and floral notes linger lightly. This rose is delicate and gentle with a medium-length finish of rose petal and soft apple. The contrast between the nose and flavor is slightly jarring but this is delightfully easy-going. Should be priced a bit lower. Good! $21, 12 % ABVCheers and thanks for reading!

By Aaron Winsor

Hello Prince Albert! The Rotary Club Wine Premier was back in person last Saturday (November 6^th) at the Plaza 88 event center! Due to restrictions last year, the event was held online with attendees picking up their own wines (specially selected to compliment the food) and heating up meals which were delivered to them. The Rotary Club and everyone involved should be commended for their hard work in making the event work during such a difficult time.

The tune is different this year however as live attendance was back! Approximately 183 guests arrived at Plaza 88 on Saturday to join together for fundraising, chatting and of course, plenty of delicious wines and food to pair. Here is my breakdown of the evening.

The VIP section always gets the night going with a couple of exclusive wines on offer for sampling. This particular evening, the Sandhill Rose ($22) and the Black Hills Addendum ($70) red wine were sipped on as VIP guests chatted behind the stage curtains. The Sandhill rose from the Okanagan is a crisp, light rose made from Gamay noir and merlot grapes with flavors of grapefruit and citrus and hints of mineral. The Addendum is dominated by Merlot in the blend and features savory herb and earthy fruit notes.

The main event begins with some brief introductions and a clever projected video of the winemakers discussing their wines. First up is the Wayne Gretzky Estate Pinot Grigio ($18) paired with lobster thermidor. Creamy, rich seafood sits atop a bed of asparagus risotto. These flavors are contrasted wonderfully by sharp, crisp citrus notes of the Pinot Grigio and a pop of acidity. The acidity cleans the palate and citrus compliments the buttery lobster and green veggie component. Great pairing!

Second course begins with another speaker and projected video for the Tinhorn Creek Gewurztraminer ($22) (you can call it Traminer) paired up with the wildly creative deconstructed Caesar salad. The highlights of the salad were the bacon and parmesan crisp served inside a carved-out baguette round with lettuce. The creamy roasted garlic sauce underneath was sprinkled with capers and lemon zest bits. Savory, earthy, citrusy, all of these flavors played perfectly off of the Gewurztraminer which interjected with sweet tropical fruit, citrus notes and floral accents. Harmonious pairing!

The third course opens with another briefing and video followed by a serving of creamy polenta, topped with roasted green/red pepper, mushrooms and onions. Ratatouille style! Fresh pomodoro sauce covers the polenta and a liberally salted pesto garnish rings the plate. This creation is paired with the Tinhorn Creek Cabernet Franc ($52). This earthy wine is magnificent on its own, as is the polenta; but together, the pairing was slightly off. The brightness of fresh veggies and tomato sauce creates an intensity that the wine cannot match. To pair perfectly, the wine needed a touch more acidity and more fruit concentration. Beautiful separately but a disharmonious note arises from this (still delicious) pairing.

The main entrée is the second-last course and features a beef tenderloin, served with a rich gravy and baby potatoes along with yellow squash medallions. Simple, yet delicious and satisfying, the main meat course is always heavily anticipated and so is the wine. The wine served with this course was the Sandhill Cabernet Merlot blend ($24). This red features some classic Canadian-red flavors of cherry, plum, vanilla and leather which will compliment almost any meat dish. The pairing worked quite well but after a higher-quality red like the Cab Franc it almost seemed like a slight step down. Satisfying but the wine was outshined.

Last is the dessert course which I sadly could not partake in (pecans!). This course looked like a caramel-apple brulee type dessert topped with whipped cream and toffee-pecans. Taking a different approach to the dessert course, the pairing wine was not a wine at all but was in fact the Wayne Gretzky Salted Caramel liqueur ($32). This was a genius choice to pair with the dessert as all the flavors line up. Salt, caramel, toffee, vanilla and a rich creamy texture.

This event was much needed. Not only will the funding be used for many community projects (like the Alfred Jenkins play park to be built in Little Red next year), the chance to sit together and laugh, talk and eat was necessary to feel like ourselves again. It brought some color to our cheeks and allowed us to soak up some culture. Check out the Wine Premier next year, it is packed full of incredible people, wine and food! Here are my wine picks of the week!      

Grey Monk Gewurztraminer 2020: (VQA Okanagan Valley, Canada). Medium-sweet white, medium golden color. The nose is zesty and bright with lemon/lime citrus, tropical fruit, honey and jasmine flower. The palate opens with a zip of intense tropical fruit (pineapple, lychee)and honeycomb sweetness quickly followed by floral tones of ginger, citrus peel, jasmine and honeysuckle flower. Medium acidity and medium body. This wine is meant to be drank young and fresh while the zesty flavors are still active. Pair with Asian foods or spicy curries. Simple and deliciously fruity! Good! $22, 12.9% ABV

Tinhorn Creek Cabernet Franc 2018: (VQA Okanagan Valley, Canada). Dry red, medium ruby color. This red varietal from the Okanagan opens with a bouquet of earthy tones like cedar, tobacco, earthy cherry, white/black pepper and hints of green pepper. Medium body with medium-plus tannins on the palate. The tobacco, earth and cherry notes are apparent to the taste followed by a long finish of cigar box and spice, dusty cocoa and lingering oak. Vanilla and hints of chocolate linger in the background. Medium acidity keeps the wine smooth and not too zippy. A dry, earthy wine like this works best with savory meats flavored with earthy spices such as a roast meat served with root vegetables. Very good! $52, 14.5% ABVCheers and thanks for reading!

By Aaron Winsor

Hello Prince Albert! I’ve been on a Syrah kick lately and have been tasting 100% Syrah as well as bended wines containing this beautiful grape. You may be thinking that Syrah sounds a lot like Shiraz and in fact they are genetically the exact same grape! The difference in flavors and style comes down to vineyard management/treatment, oaking style and winery production methods.

Shiraz is known for being extremely fruit forward with flavors of plum, dark cherry, cassis and pepper with firm but sweet tannins. Pepper and rich fruit are the main highlights making Shiraz an amazing choice for smooth sipping or pairing with steaks. Syrah on the other hand is a completely different beast.

The flavor profile of Syrah is often lighter and on the elegant side with drier flavors, floral notes (often violet), smoked meats and delicate spice (nutmeg, cinnamon & soft pepper) as opposed to a blast of black pepper like Shiraz.

New world countries like Australia, Canada, South Africa and USA produce some of the world’s best Shiraz but are now becoming known for also producing excellent examples of fine, age-worthy Syrah wines. Great examples of this are demonstrated by the two wines I sampled this week: one from Stellenbosch, South Africa and the other from Mendoza, Argentina. While both of these wines should be drank within a few years, they still offer some complexity and richness of flavor.

Both wines are nicely balanced with an excellent combination of dryness, rich fruit and subtleties like fine spice or animal notes. The same cannot always be said for Shiraz which can sometimes lean into flabby territory (full bodied and fruity without proper tannins or acidity to create balance). That being said, there are amazing examples of Shiraz demonstrating incredible finesse and depth of flavor like the higher-end offerings from Australia’s Yalumba or Henschke.

If you’re interested in the Old World style of Syrah then these wines can easily be found in blends and single varietal options from areas like the Cotes du Rousillon or the Cotes du Rhone in France, the Tejo or Alentejo areas of Portugal (among many others) or some of the blended wines from Spain. Wines from these areas tend to take on a spicier, grippy style with an emphasis on hearty tannins and balance between the richness of fruit and subtle spices.

Syrah makes an excellent pairing partner for other grapes and I tend to prefer it blended with Grenache (Garnacha), Mouvedre (Monastrell) or Tempranillo. The addition of Syrah with other grapes creates wines with tannic structure, intense flavors and ability to age. I recommend trying a Syrah or two to see what it’s all about! Both of the wines mentioned in this article are available for sampling so come on down and taste them for yourself! Here are my wine picks of the week!

1884 Syrah (2018): (Mendoza, Argentina). Dry red, deep purple/violet color. The nose is medium-plus intense with scents of rich blackberries and currants, earthy cocoa, baker’s chocolate, dark fruit, tar, hints of goat cheese and floral undertones. The flavor on the palate is packed with intense plum, blackberry and blueberry (dried fruits) while raisin skins and currants appear throughout the mid-palate and finish. Some alcohol heat can be felt and tasted as well as licorice, fresh coffee bean, cocoa and dusty chocolate mingling with fruit skins on the finish. Reminds me of Christmas cake. Medium-plus acidity, full body. Beautiful and satisfying with meats and cheeses of all kinds. Drink now or within 3 years. Very good! $25, 13.5% ABV

Glenelly Glass Collection Syrah 2017: (Stellenbosch, South Africa). Dry red, deep purple/violet color. The bouquet of this red is full of intense fruit like plums, dark cherries, blackberries, vanilla and hints of wet rock or smoke. Elegant spice and dark fruit are the first to appear on the palate which display intense plums, dark cherries, soft nutmeg, pepper (black and white), cocoa and hints of saline mineral which tingle and carry into the finish. Black tea tannins and rich fruit skins swirl together with a wisp of meaty smoke and a flash of warming pepper. Medium acidity and medium body with a drying effect in the mouth. An interesting animal note also appears which is akin to smoked meat or goat cheese. A beautifully dry sipping red with a touch of complexity and food pairing potential. Very good! $30, 14.5% ABV

Cheers and thanks for reading!

By Aaron Winsor

Hello Prince Albert! Everybody likes a good deal and this week I discovered two wines on offer for an incredible discount of 50% off! The full name of the brand is The Audacity of Thomas G. Bright but to keep things simple, I’ll refer to the brand as Audacity.

The Audacity wines can be found in a Merlot-Cabernet and a Chardonnay and as with most discount wines, I was slightly suspicious of the price point. My first two thoughts were, “What’s wrong with this wine?” and, “Why is it so inexpensive?”

The good news is that both the wines are quite tasty and the Chardonnay is especially worthwhile. Each wine has a slight quirk that makes them different from most other wines; the red is finished in whiskey barrels and the white is a Sussreserve. What do these terms mean? Let me explain.

What is a whiskey barrel finish? Simply put, after the red wine is fermented and matured, it spends a second maturation time in oak barrels which previously held whisky. Depending on the period of time spent maturing in these second barrels, the whiskey barrels impart flavors of vanilla, caramel and sometimes chocolate or pepper into the wine while also adding a luxurious mouthfeel.

Some whisky barrel wines are better than others as it depends on the original quality of the wine and also the quality of the whiskey barrel. The length of finishing time is also a contributing factor to the quality of the finished product. In the case of Audacity, it adds scents and flavors of vanilla and caramel with a finish of earthy chocolate.

Let’s look at the term Sussreserve. This is a simple method where the winery will add a small dose of fresh and young fruity wine to top up the bottle before final bottling. The winery will often do this to liven up the wine or add a youthful touch.

The sussreserve process can allow producers to cover up flaws in a wine or simply use it as a fruity addition but in the world of wine production it can sometimes be frowned upon as a practice since many winemakers believe that additions to the wine after fermentation take away from the natural character of the grapes and vineyard.

Despite my suspicions, both wines are worth a taste. I didn’t enjoy the red quite as much but the chocolate, earth and cherry flavors were intriguing. The sussreserve chardonnay however, surprised me with its soft and light flavors and buttery edge. I don’t feel like the red would be worth the original $32 asking price but the chardonnay would definitely be worth the high $20 price range in my eyes. You’ll have to be the judge for yourself! Take a chance on a $16 red or white and see what you think! Here are my wine picks of the week!

Audacity Merlot Cabernet 2019: (VQA Niagara Peninsula, Canada). Dry to off-dry red, medium ruby color. The nose opens with plums, raspberries, yeast, vanilla, caramel and chocolate cherry sauce. On the palate, this red is full of fruity flavors like cherries and plums, blackberries and currants while the finish carries the rich flavor of chocolatey earth, caramel and toast. Medium body and medium acidity. Hints of bread and yeast linger along with red grape skins. Pair this red with bistro-style foods: beef dip, sirloin tips, BBQ or cheddar. Good! $16, 14% ABV

Audacity Chardonnay 2018: (VQA Okanagan Valley, Canada). Dry to off-dry white, medium lemon color. This medium-intense white features a light nose of citrus fruit, butter, hints of baked bread and field flowers. This medium-plus bodied chard has a lovely soft and round character with delicate flavors of lemon citrus, pears, apples, vanilla and a soft trail of lingering spices on the finish. Medium acidity gives a lift while hints of melon, baked buttery bread and caramel apple mingle. A delicious chard that is great on it its own or with a spot of brie cheese. Very good! $16, 13% ABV  

Cheers and thanks for reading!

Wine Time with Aaron the Wine Guy

Hello Prince Albert!

Have you had a chance to try any of the celebrity wines out there? Celebrity wines come from almost every country but most of the time we don’t even realize it.

Many of the celebrities who have wines on the shelves don’t actually use their own names and instead use a marketing approach to capture as many customers as possible. This can be seen in several products like Tool’s lead singer’s wines Caduceus Cellars, Jon Bon Jovi’s Diving Into Hampton Waters, Angelina Jolie and Brad Pitt’s Miraval and brands like Dreaming Tree (in partnership with Dave Matthews).

Other wines are more obvious and leap from the shelf like the Tragically Hip wines, Francis Ford Coppola, Kim Crawford, Rolling Stones and last but not least Snoop Dogg.

Speaking of Snoop Dogg, I had previously tried the Cali Red and rated it as Poor since I got an instant headache and severe congestion after two sips. Despite this previous experience with the brand, I decided to give the new rose a try and to make it interesting I decided to taste it against another rapper’s wine: Post Malone’s Maison No. 9.

Going by appearance, Maison No. 9 definitely wins in the design department with a tall elegant bottle and glass stopper. The color of the wine is also highly appealing and it is comforting to know that the wine was sourced from a decent (albeit large) area of France.

In comparison to the Maison No. 9 bottle, the Snoop Dogg rose goes for the laid-back approach. The bottle has a screwcap and the label for the rose is identical to the Cali Red with a few additions of a color palette swap and a clear, frosted bottle. While Maison No. 9 has a natural rose color, the Cali Rose seems to glow with a slight neon hue.

It all comes down to taste and this is where people will really decide which rose they prefer. The Cali Rose is juicy and fruity with plenty of sweetness and a decent buzz of acidity. While it is easy to drink and I didn’t get a headache at all, the Cali Rose is simple and out of balance. This will make a killer sangria and a fun wine to bring to a tasting where it will quickly get guzzled. The main flavors from this wine are cotton candy, candy apple and strawberry juice.

Side by side, these two roses are quite different. The Maison No. 9 opts for the refined approach to flavors with light red fruits and a hint of flowers and melon. The Post Malone wine is also fairly soft on the palate and features subtle flavors of citrus rind. Aiming to be a classic French rose, the Maison No. 9 aims high but doesn’t quite reach.

To sum it all up, the Maison No. 9 wins points for being classy but it misses the mark slightly due to its higher price point and lack of complexity. While I gave the Cali Rose a lower rating, I think it brings more fun to the table with its unapologetic flavors. Grab yourself a charcuterie board and try these interesting roses to make up your own mind! Here are my wine picks of the week!       

Maison No. 9 Rose 2020: (IGP Mediterranees, France). Dry to off-dry rose, medium salmon color. The nose of this rose is slightly off-putting at first with a bit of a gassy note but this is quickly followed by floral rose, raspberry, strawberry and a hint of melon. On the palate, the wine is soft and then a lovely rush of citrus fruit comes through (lemon, lime, mandarin). Orange peel bitterness balances out the medium acidity and a small touch of tannins can be detected, adding a bit of structure. The finish is medium-length with those soft fruits and a touch of acidity lingering. Quite pleasant and simple but the gassy note near the beginning and lack of complexity/depth hurt the score. Good! $30, 12.5% ABV

Snoop Dogg Cali Rose 2020: (California, USA). Medium-sweet rose, Jolly Rancher pink color. The aroma from this wine is juicy and fruity with a wallop of apples (pink lady, crab apple), strawberries, ripe field berries, cotton candy and candy apples. The intense fruit carries onto the palate with candy apple, strawberry and apple juice, melons and red fruits. Acidity is medium-plus and body is medium. Some metallic mineral creates an off-taste but overall the wine is fruity and delicious. Drink very cold or use to make a fruity sangria. The lingering sour metallic note knocks down the score but this wine will pair well with olives, feta, cheddar and prosciutto. Average. $25, 10.5% ABV

Cheers and thanks for reading!

By Aaron Winsor

Hello Prince Albert! Our expectations for how something should taste have a massive effect on the flavors our brain interprets when we have a glass of wine (or anything else). For instance, if I’m expecting a wine to taste sweet and then the wine is dry, my mind does a little flip and can exaggerate the impression I get from the flavor.

Instead of logically analyzing the actual sweetness of the wine, our brains will interpret those slightly sweet flavors as very sweet when held up against our preconceived expectations of dryness for that wine.

This scenario occurred twice in my tastings this week; First, with the Napa Valley cabernet I tasted and then again with a varietal that is new to me, a marechal foch wine from the Okanagan. Let me explain.

After tasting the Caymus cabernet sauvignon last week, I was beginning to think that most Napa Valley wines were simply not my style with plenty of sweet fruit flavor and minimal amounts of complexity. My expectation was reversed this week when I sipped on the St. Clement Oroppas from Napa Valley. It was rich and fruity like Caymus but the palate delivered assertive tannins and bright acidity, bringing the wine into excellent balance. This was a positive reversal of my expectations and makes me want to try more Napa options.

When it came time to taste the marechal foch, I only had the information from the label to guide my expectations: plummy and jammy. An interesting battle occurred between my taste buds, my analysis of the actual wine and the preconceived notion of what this wine should taste like.

At first, I thought the foch didn’t smell so good. There was overripe dark fruit on the nose and a medium-dry sweetness followed by buzzing mineral on the palate. Since my expectation of the wine wasn’t met (I was expecting rich, dark fruit and tannins), I didn’t enjoy the wine right away. With a bit of breathing and time to react to the actual flavors, I started to enjoy it quite a bit. By the end of sampling, I was coming back for just one more sip again and again.

While it can be easy to dismiss a wine based on what we expect it to taste like, it is important to experience wine with our senses first. I was taught that we need to let our bodies act like the instruments they are and to allow our minds to simply record the data. Take out our ego and preconceived notions and simply taste the wine. Is it good, bad or are we judging the wine based on what it “should” be? Most of all, let yourself be surprised by new flavors and varietals. You’ll probably learn something you didn’t know. This week I discovered I like marechal foch! Here are my wine picks of the week!   

St. Clement Oroppas 2013: (Napa Valley, California). Dry to off-dry red, deep purple color with thick legs. The nose is fruit-forward with a background of toast and spice. There are many rich  scents to discover including raspberry mousse, cooked dark cherries, boysenberry, blackberry, black tea, cherry Jello, white almond and oak spice (clove and pepper). The palate is intense and fruity with an immediate rush of blackberries, black cherry, plum skins, black tea and spice. The finish is long and lingering with tea leaves, dark fruit and earth. Medium-plus body and medium-plus acidity creates a wine that is flavorful but balanced with excellent structure and chewy tannins. Pair with aged cheddar, grilled steak or dried meats. Will cellar well for an additional 3 to 5 years. Outstanding! $65, 14.8% ABV

Oak Bay Marechal Foch 2016: (VQA Okanagan Valley, BC). Medium-dry red, deep purple color with ruby tinges. Fruity and jammy on the nose with overripe dark fruits (plums, cherries), smoky jam, vanilla and caramel banana. Fruity sweetness is apparent on the first sip which quickly transitions to a light mineral buzz on the tongue and intense flavors of brambleberry,  cooked plums and a wisp of smoke. Jammy flavors stick to the tongue on the finish where light tannins provide a small touch of grip on the sides of the mouth. Pepper and nutmeg spice mingle with sweet tobacco leaf on the medium-length finish. Medium-plus body and medium-plus acidity. Reminiscent of shiraz and slightly out of balance, this makes for a very interesting sipper. Pair with sweet and tangy ribs, juicy burgers or charcuterie. Very good! $38, 13% ABV

Cheers and thanks for reading!       

Hello Prince Albert! You may have asked or been asked this deceivingly simple yet complex question in your wine journey: what is the best wine? While some wines will obviously be technically crowned “the best of the best”, the answer to this question is completely dependent on who you are asking.

For instance, Caymus cabernet sauvignon is considered one of the best wines available in the city and while I agree that it is a fantastic wine, it didn’t hit all the spots for me. I tend to enjoy wine on the drier side with a touch more balance and structure (tannins). For other people however, this is a must-try wine well worth the higher price tag.

Asking which wine is the best is like asking someone which is the best movie or book. The answer truly depends on the mood, settings and food being served and this applies to wines too which are suited for specific foods or situations.

 Caymus is well-loved because of its silky smooth texture and rush of intense ripe fruits and while this is certainly a delicious combination, it can be too heavy handed at times. This is where the J Bouchon excels for my personal tastes. More restrained than the Caymus and focused more on the earthy and dry side of flavors, the J Bouchon Mingre provides the balance I look for in a wine.

You will notice that both wines scored a Very Good score and not my top score of Outstanding. This is because I don’t see the Mingre progressing any further in complexity and doesn’t have a lot of aging potential while the Caymus lacks complexity and is overly sweet (again, for my tastes). 

One of the “best” wines I’ve had wasn’t technically a great wine but it was the fact that I shared it with my late step-father. This memory stems from a $30 bottle of Nebbiolo that we decanted and sipped to the last drop.

I remember laughing and chatting and marveling at how much sediment was left at the bottom of the decanter. The wine was intensely rich and earthy and left a black residue in our mouths. We were all the more happy because of our wine-stained grins. The memory brings a tear to my eye. Now that’s a great wine! Here are my wine and beer picks of the week!    

J Bouchon Mingre Assemblage 2016: (Central Velley/Maule Valley, Chile). Dry red, deep ruby color. A tantalizing combination of dark cherry, sweet earthy cocoa, blackberry, leather and licorice springs from the glass on the nose. This red balances fruity and earthy flavors well with accents of rich cherries, plums, blackberries, earth, black licorice, smoked meat and a long satisfying finish. The tannins are chewy with plenty of grip and medium-plus acidity provides a mouthwatering effect. Medium-plus intensity with medium body. This makes an excellent wine choice for steaks, charcuterie boards, burgers and ribs. Drink now or within 3 years. Very good! $60, 13.5% ABV

Caymus Cabernet Sauvignon 2016: (Napa Valley, USA). Medium-dry red, deep purple color. The nose begins with immediate high-intensity notes of fruity blackberry, Welch’s grape juice, cherry juice, grape bubble gum, cherry cola, California raisins and ripe cherries. This red provides a blast of high-intensity flavor right from the first sip. The flavors are full of ripe cherries, cassis, creamy cocoa, cherry cola, a buzz of mineral and an extremely smooth, creamy texture. An abundance of fruit-forward flavors are present with full body, and a silky mouthfeel. The wine is delicious but slightly out of balance (a bit on the flabby side), despite its medium-plus acidity. Sip on this wine by itself, with steaks, light desserts or with a decent cigar. Very good! $125, 14.4% ABV

Nokomis Weisensee Berliner Weisse 2021: (Nokomis, Saskatchewan). Tart, sour beer with a cloudy appearance and light orange color. The lacing is minimal and bright white on the glass.  The scents from this beer are sharp and musty with accents of lemon/lime, funky fruits, barnyard and horse blanket. There is an explosion of flavor on the palate with an intensely tart and prickly sensation greeting the tongue. Flavors of lemon/lime, Brett yeast (a specific strain of yeast), malty biscuits and animal notes (barnyard, wet wool, horse blanket). The acidity is high and clears the palate making this a great food-pairing beer with all types of cheeses and meats and/or snacks of all description. Beautiful Saskatchewan beer! Must try for sour fans! $10, 3.2% ABV

by Aaron Winsor

Wine Time

Hello Prince Albert!

There are literally thousands of varieties of grapes that exist in the world and while some are well known and commonly found in almost every region of the world, some grape varietals are rarely produced outside of their respective countries of origin. One such example is a light, fruity grape known simply as macabeo.

The macabeo grape is often blended with other grapes to create wines of balance with a hint of fruity character. The most recognizable style made from macabeo is the sparkling wine Cava.

 These wines are produced in the traditional method aka Champagne method and the legal aging requirements of Cava mean that the consumer will get an affordable and delicious sparkling wine with a legally defined and protected level of standards.

Speaking of affordable, a decent bottle of Cava will cost you around $20, making it one of my go-to wines for quality and value.

Macabeo can also be found blended with sauvignon blanc, verdejo, albarino and even chardonnay.

The tropical, fruity flavors and crisp burst of acidity on the finish makes this style the perfect summer sipper and companion to light fare fresh from the barbeque grill.

In Spain, macabeo often comes from coastal regions which lends a touch of saline mineral in the flavor profile.

This mineral touch and crisp flavor is the perfect companion to fresh seafoods like ceviche, squid and light whitefish.

This style of white wine can be found at quite a good price (often under $20) and is a welcome change of pace from the usual whites found on the shelves.

 Out of the two macabeo wines that I tried this week, I enjoyed the Gerberas brand the most as it had a crisp clean flavor and the cleansing acidity kept me coming back for another sip.

While not complex, the light tropical fruit and hit of citrus is the perfect drink on a hot day.

 The Sierra Salinas brand was also enjoyable but had a bit of an off-flavor funk which can be common with inexpensive white wines.

I feel that the price of both wines should be closer to $12 but alas, we live in Saskatchewan and liquor taxes are heavier here meaning we can’t escape higher pricing on liquor.

Despite that small complaint, I would buy the Gerberas macabeo again in a heartbeat! Here are my wine picks of the week!      

Sierra Salinas Macabeo 2019: (DOP Utiel-Requena, Spain). Off-dry white, pale lemon color. The nose is fruity and medium-intense with honey, tropical fruit (papaya and pineapple), passionfruit and citrus.

 On the palate this white is light and fruity with medium body and medium-plus acidity. Tropical flavors and citrus come through at first followed by a zippy/zingy character, hints of mineral and a decently long finish.

A touch of off-flavor is hiding in the background on the nose and flavor which hurts the score slightly. The wine is vegan-friendly but will still pair perfectly with fresh seafood dishes or chicken.

 Good! $17, 12% ABV

Gerberas Macabeo 2018: (Spain). Off-dry white, pale lemon color. A fruity nose of pineapple, banana, mandarin fruit, citrus and vanilla frosting gently rises from the glass with medium intensity.

 Delicious fruity flavors of tropical fruit and lemon greet the tongue accented by starfruit and chalky mineral. The finish is medium-length with a burst of bright medium-plus acidity. This wine has a pure, clean flavor and the acidity refreshes the palate extremely well.

The mid palate is fruity and crisp while the finish has mineral notes of wet rocks and a lingering pineapple buzz. A great example of balance between fruit and acidity.

Very good! $17, 12.5% ABV

Cheers and thanks for reading!

Aaron Winsor is a Prince Albert resident who currently holds a WSET Level 3 certification in wine and will never turn down a good cigar or whisky. Check out his Instagram and Facebook page under Aaron The Wine Guy for wine, whisky and cigar reviews.   

by Aaron Winsor

Hello Prince Albert!

Wine pairings can be one of the most challenging but rewarding aspects to wine appreciation but with a bit of practice and know-how, matching complimentary flavors to enhance your wine experience can be relatively simple. With a bit of practice and knowledge, you can learn to create harmonious combinations of wine, beer or spirits with food, cigars and even music!

The first step in pairing is to understand the flavors and textures present in the food, beverage or cigar you are attempting to pair with.

Take for instance a delicate meat like pickerel; bold, heavy wines like malbec, cabernet sauvignon or shiraz will probably overwhelm the food with too much flavor, too many tannins or too much body. Instead, consider the flavors that compliment fish when cooking, like lemon/citrus, herbs and butter. Wines that will pair successfully will need to reflect or enhance these tasting features. In this case, a sauvignon blanc or chardonnay is more ideal.

Another way to approach a pairing is by analyzing the flavors of the wine before selecting the complimentary pairing item.

After tasting a rich, flavorful Malbec earlier this week, I could almost taste the rich meaty flavors of a grilled steak. Alternately, the perfect cigar pairing would be a rich, well-fermented cigar like the Ashton VSG which features intense barnyard, chocolate and spicy tobacco notes.

Choosing music to partner with an intensely bold wine is also relatively straightforward as well.

Picture the bombastic style of Beethoven with the heavy notes of Malbec or one of my favorite rock bands: Iron Maiden, with its galloping triplet style and harmonized guitars.

Maybe you’re more of a jazz fan. Here, a pinot noir might be more suitable with its intricate subtleties and lingering notes of complexity. The notes repeat at first and then transform, revealing new structures or flavors underneath what at first sounded like a simple melody.

One of the simplest rules to follow when pairing any beverage with food is the clichéd but fitting line, “Red with red and white with white”. In other words, pair red wines with red meats and sauces and pair white wines with white meats and sauces.

There are of course several exceptions to this rule and some of the most exquisite pairings occur when seemingly opposite flavors collide and re-combine to create an unexpectedly harmonious combination.

Other specifics to consider when choosing a wine for pairing purposes are the amount of tannins, the body of the wine, acidity levels, flavor profile, sugar content and overall style of the wine.

Try putting on some music and pouring a glass of wine, then let your mind drift between the notes of the music and the flavors of the wine. It’s quite a rewarding experience, especially with a cigar in hand. Here are my wine picks of the week!

Trapiche Pure Black 2018: (Argentina). Off-dry red, deep purple color. The nose is high in intensity with juicy blackberries, cassis, grape-flavored bubble gum, ripe cherry fruit and vanilla.

This red is fruity and smooth right from the first sip and features dark fruits with a touch of vanilla on the mid palate. The medium-length finish adds hints of black pepper, blackberry, black grape skins and bread. This wine showcases an excellent balance of full-bodied fruit and medium-plus acidity with soft, medium tannins.

Pair with steaks, short ribs or cheeseburgers. Very good! $20, 14% ABV

Wolf Blass Maker’s Project Shiraz 2019: (Mclaren Vale/Grampians, Australia). Medium-dry red, medium to deep purple color. Intense, jammy scents of stewed cherries, jam-filled sugar cookies, raspberries, smoked ham and BBQ meat waft from the glass. Fruity sweetness and medium-plus body is felt first on the palate with fresh cherry juice, sweet grape skins, blueberries, sweet earth and barrel char.

The fruity flavor ends quickly, transitioning into bitter flavors of pressed stems and medium oak tannins. The finish is medium-length with mild pepper and cherry. Medium-plus acidity attempts to add balance but the wine tastes sweet, flabby and out of balance.

The countering flavors of sweetness and bitterness are not well-integrated meaning I wish I’d spent less on the bottle. Average! $25, 14% ABV

Cheers and thanks for reading!

Aaron Winsor is a Prince Albert resident who currently holds a WSET Level 3 certification in wine and will never turn down a good cigar or whisky. Check out his Instagram and Facebook page under Aaron The Wine Guy for wine, whisky and cigar reviews.

Hello Prince Albert!

When people think of New Zealand, a few specific images come to mind; Lord of the Rings, sheep roaming the green countryside and of course, the grape varietal Sauvignon Blanc.

There is nothing quite like the crisp and intense flavor of a Sauv Blanc from the Marlborough region of NZ but if you are willing to look a bit deeper, there are numerous premium areas in NZ that produce much more than Sauv Blanc.

Take for instance the previously mentioned Marlborough region which is famous for one of the best-selling wines in PA: Kim Crawford Sauvignon Blanc. This area also produces fantastic examples of chardonnay, pinot gris, pinot grigio, merlot and pinot noir. While there are dozens of premium regions in NZ, my focus this week was pinot noir from Marlborough and another premium area known as Central Otago.

What can you expect out of a pinot noir from Marlborough?

Like any wine from around the world, the style and flavors found in these wines can vary greatly depending on the producer and also the price point that you are comfortable with.

I had the pleasure of tasting the Mission Estate VS Pinot noir and found it to be deliciously light and fruit-forward with a soft mouthfeel and minimal tannins. In other words, this wine was extremely enjoyable to sip on and made for an easy drinking experience.

Another area for Pinot Noir lovers to explore is the Central Otago located on the tip of the Southern island.

Since this region is located further away from the equator and is in fact quite mountainous and elevated in several locations, the majority of wines from this region are cold-climate wines.

With the proper amount of sun exposure (by facing vines towards the rising sun), wines from this region strike the perfect balance between acidity, body and fruity flavors.

The wine I tasted from Bannockburn, Central Otago is a more challenging wine compared to the Marlborough pinot because it carries more oak spice, fuller body and notes of complex mushroom and a much-favored highlight of quality pinot noir: animal funk.

Yes, that does sound bizarre but notes of barnyard, musky earth or animal are desirable in a good pinot and add a level of complexity which is a signal for serious collectors to keep and store a bottle for a few years.

When put side by side, both wines were incredibly enjoyable.

If you feel the need to sit and think and feel challenged by a wine, grab the Ceres from Central Otago. Alternately, if you want to simply enjoy your wine and shut your brain off for a while then you will enjoy the softer, fruitier style of the Mission Estate from Marlborough. Here are my wine picks of the week!

Ceres Pinot Noir 2016: (Bannockburn, Central Otago, New Zealand). Dry red, medium to dark ruby color. The nose opens with a fruity, earthy bouquet of freshly picked strawberries, cranberries, cocoa, earth, cherry, sweet mushroom, sweet manure, barnyard funk and BBQ char. Medium-plus intense on the palate with an opening of sour cherry fruit and warm black pepper spice.

Cooked plum, dark cherries, black licorice bitterness and dark cocoa follow with high, grippy tannins and medium-plus acidity. The finish lingers with earthy spice and pressed grape skins as well as black tea. Pair with goat cheese and roasted nuts, crispy pork belly or a wine-poached duck breast. Very good! $65, 14% ABV

Mission Estate VS Pinot Noir 2017: (Marlborough, New Zealand). Dry to off-dry red, medium ruby color with minimal fading at edge.

This red is bright and fruity on the nose with red cherry, strawberry, raspberries, sweet red licorice, hints of kola nut, sweet cocoa and mineral rock.

The first sip reveals a medium bodied wine with a soft mouthfeel and medium-minus acidity. There are glimpses of sweet mushroom and freshly-tilled soil here but the emphasis remains on light, fruity flavors and softer character. A touch of black pepper and earth followed by bready notes linger on the medium finish. Very good! $32, 13% ABV

Cheers and thanks for reading!

Aaron Winsor is a Prince Albert resident who currently holds a WSET Level 3 certification in wine and will never turn down a good cigar or whisky. Check out his Instagram and Facebook page under Aaron The Wine Guy for wine, whisky and cigar reviews.

by Aaron Winsor

Hello Prince Albert!

What is the first thing that comes to mind when you think of the word “blend”? For some people, blends are considered to be a masterful combination of flavors and grape profiles culminating in a final product that is mightier and more flavorful than the individual ingredients could have ever been on their own.

Others however, see blends in a completely different light with cheaper or less desirable grapes making their way into mediocre wines. To be fair, both perspectives have a valid point and like all types of products, some blended wines can be complete masterpieces while others are relegated to the entry level budget wine category. The key to finding high quality blends begins as it often does in the wine aisle, by reading and understanding the wine label on the bottle.

Take for instance the Monasterio Gran Reserva from Spain; the label gives us plenty of information from the grape breakdown (garnacha, cab sauv, tempranillo and carinena) to the designation (DOP Carinena) and even to the time the wine has spent in oak and bottle (24 months of oak age and vintage date). As always, these specific clues will indicate the experience you can expect.
The enjoyment you will get or not get from a bottle depends on your personal style and while entry level budget wines may not satisfy rabid wine enthusiasts, there is a time and place for affordable wines like Bodacious Red or Copper Moon Smooth Blend. Once again, the wording on the label is very important since wines with terms like “Smooth”, “Soft” or “Silk” on the label will often indicate a wine with more sweetness and less emphasis on tannins and earthy flavors. If that is the type of wine you enjoy then these blends are very affordable and will satisfy your need for fruit forward flavors.

Wine drinkers with a developed palate will usually find the entry level blends to be quite sweet and lacking in complexity with no sense of the land they were grown in since the cheapest blends often have no designation or guarantee of origin. Besides that, most budget blends will not give the breakdown of grapes and the flavor of these wines can taste slightly generic.

In the end, the choice is yours to make but I recommend purchasing a few budget blends and then spend a few more dollars and try a few high-quality blends from areas like Cotes du Rhone, Chianti, Rioja, Bordeaux or Cotes du Rousillon. You will be the ultimate decider on which wines you will enjoy. Here are my wine picks of the week!

Monasterio Gran Reserva 2013: (DOP Carinena, Spain). Dry red, medium to deep ruby color. The nose opens with fruity scents of blackberries, ripe red cherries, strawberries, red currants, gentle black pepper, vanilla frosting and earthy tones of sweet black soil and young mushroom with fresh dirt clinging. The palate presents with soft woody notes (cedar, oak), cherry skins, red grapes, cherry fruit, blackberry, spicy pepper, clay and red currants. The initial wave of fruit is followed by a long finish of building spice, oak notes and dusty cocoa. Medium body mouthfeel with medium acidity and high but sweet tannins. Pair with paella, chorizo, mushroom dishes, steak or earthy cheeses. Very good! $30, 13.5% ABV

Fonte Delle Donne 2015: (IGT Tuscany, Italy). Dry white, medium lemon color. This crisp white has a lovely scent of citrus zest, fresh tennis ball/rubber bouncy ball, lemongrass, quince fruit, cut grass, hints of goat cheese and wet pebble/rocks. Medium-plus intense on the palate with medium body and medium-plus acidity. Lively and bright with sea salt salinity, lemon juice, wet rock, lemon peel, citrus pith, grapefruit, pomelo and oyster shell with a tangy metallic edge. The sharp, crisp style reflects grassy, vegetal flavors as well as citrus and mineral. Hints of earth and mushroom peak their way through on the long finish, intermingling with bright citrus. Pairs perfectly with creamy sauces, fresh seafood in citrus butter, lemon pepper chicken wings or risotto. Drink now or within a couple of years. Very good! $23, 13% ABV

Cheers and thanks for reading!

by Aaron Winsor

Hello Prince Albert!

Do you struggle to “get” white wine? What is the big deal and why do people enjoy it?

There are wines out there that allow us to understand what the big deal is about a certain category of wine and they are often just waiting to be discovered.

The popular grapes are easy to find: pinot grigio, sauvignon blanc and chardonnay but what if these varietals just don’t do anything for you?

Thankfully, there are literally hundreds if not thousands of varietals of wine for you to explore and all it takes is a bit of courage, adventure and a touch of knowledge to guide you on your wine journey.

Nothing broadens your horizons quite like an unfamiliar grape varietal and that brings us to two interesting and delicious grapes: viognier and Semillon.

Viognier is a rich and creamy style typically found in Australia, France, Canada, South America and South Africa. It features a fuller body and an almost oily texture making it quite luxurious.

The flavors featured in this style are often rich and fruity as well as light and floral. This combination of rich yet light makes it suitable for sipping as well as food pairing.

Since viognier is often un-oaked it does not contain many tannins (there are exceptions) which means it pairs well with glazed pork, chicken and especially light fish dishes like sushi. Try this style if you enjoy your wines on the thicker, more luxurious side.
On to a grape that is internationally recognized but slighter tougher to find in Prince Albert: Semillon.

This grape is grown throughout the world and is used extensively in blends since it is a bit of a chameleon.

Semillon is very good at taking on and accenting the grapes around it and will often be found blended with riesling, chardonnay or sauvignon blanc.

This grape has the ability to age well and high-quality examples like the one I sipped this week have major aging potential.
I recommend picking up a single-varietal Semillon (only Semillon) as well as a blended option so you can compare the two. With time and careful aging, this type of wine develops complex secondary flavors of rich honey, toast, earthy mushroom and cheese or butter.

There is absolutely nothing quite like a Semillon and an aged version is something to behold and savor.

If you don’t quite get why people enjoy white wine or are worried that nothing suits your tastes, don’t give up!

There are so many styles to explore and discover and the next one you sip might be the one that gives you that “lightbulb” moment!

Here are my wine picks of the week!

Henschke Tilly’s Vineyard 2017: (Eden Valley/Adelaide Hills, Australia). Off-dry white, pale lemon/green color.

This white is a blend of Semillon, sauvignon blanc, pinot gris, chardonnay and Riesling and carries a bright aroma full of citrus zest, wet rocks, limestone mineral, stone fruits (white peach, apricot), hints of honey and white flowers (lilies).

Citrus pith and limestone mineral character leap onto the palate with plenty of bright acidity to back it up.

Flavors of flinty wet rocks/pebbles, citrus (lemon, lime, grapefruit) and orange blossom appear as well as fresh nectarine and peach. The light body of this wine makes it incredibly fresh and allows softer notes of creamed honey and toast to come through along with a touch of mushroom and soft cheese or butter.

There is aging potential here with developing flavors of honey, cheese, mushroom and toast. Very good but will be even better with time and proper cellaring! $40, 12% ABV

Cono Sur Viognier 2018: (Chile). Off-dry white, medium lemon color with hints of copper.

The bouquet of this white is floral and fruity with apricots, peaches, ginger, jasmine flower, honey and a touch of mineral zing.

Medium-plus body combined with medium-plus acidity make this a softer, creamier-style wine.

Apricots, peaches, ginger and honey provide flavor but never overwhelm the profile and the wine stays in balance due to its medium intensity.

While this wine seems like it may linger on the edge of being flabby (too much sugar and body, not enough acidity), it never gets there and the lower sugar content and clean fruit flavors keep it crisp. Pair with ginger and fresh sushi or fresh tuna nicoise. Very good! $16, 13.5% ABV

Cheers and thanks for reading!

Aaron Winsor is a Prince Albert product who currently holds a WSET Level 3 certification in wine and will never turn down a good cigar or whisky. Check out his Instagram and Facebook page under Aaron The Wine Guy for wine, whisky and cigar reviews.

by Aaron Winsor

Hello Prince Albert!

Stuck in a wine rut and need something to bump you out of it? Consider trying wines from a country you’ve never tried before such as Hungary, Greece, Israel or South Africa.

All of these areas of the world provide wine varietals and blends that are exclusive to their respective country and also styles that are internationally recognized.

South Africa is a great place to start and that is where my wine journey led me this week.

South Africa is well known for two specific varietals: Chenin Blanc and Pinotage but they are also recognized as a premium producer of international varietals like Cab Sauv, Merlot, Chardonnay, Sauvignon Blanc, Merlot, Cabernet Franc and Petit Verdot among others.

Many South African wines take a French style to winemaking and blending by creating wines that have Bordeaux-like flavors and structure combined with an emphasis on rich fruit and this style can be tasted in both wines this week.

Many of the premium areas of South Africa are in the Coastal Region which includes Paarl, Stellenbosch and Constantia and in Prince Albert you will typically find wines with the words Western Cape which includes all of these areas.

The term Coastal region encompasses all of these previously mentioned spots and it is interesting to note that the 2013 Mentors Orchestra says Coastal Region on the label while the newer bottles on the shelf will say Western Cape (which is a specific Province including smaller districts such as Stellenbosch, etc.).

The wines that were tasted this week both provide generally similar flavor profiles but where they differ is in the small subtle details like the soft texture of the Lady May versus the more aggressive style of the Mentors.

It should also be noted that the 2013 Mentors has peaked and will not develop any further flavors while the Lady May has some definite developing (secondary) notes of mushroom and meat as well as softening tannins which will mellow with age and proper cellaring.

Here are my wine picks of the week!

The Mentors Orchestra 2013: (Coastal Region, South Africa). Dry red, deep purple color with ruby edges. This red is a blend of Cab Sauv, Merlot, Malbec, Cab Franc and Petit Verdot and features a spicy, fruity nose of jammy blackberries, cooked raspberries, cassis, herbal tones (sage), cigar box and vanilla.

Medium-plus body and medium-plus acidity on the palate with high intensity flavors of pencil shavings, blackberries, plums, meaty notes, pepper and cedar.

The mid palate is round and fruity while the finish is long and spicy. Tingling spice, graphite mineral and hints of mushroom bring a savory character to the taste.

The tannins are noticeable but hover between medium and high which is indicative of the wine’s age so they never taste harsh or too bitter.

Pair with steaks, charcuterie or a good Nicaraguan cigar like Joya de Nicaragua.

Very good! $35, 14.5% ABV

Glenelly Lady May 2013: (Stellenbosch, South Africa). Dry red, deep ruby color with minimal fading.

Comprised of a blend of 85% Cab Sauv, 7% Cab Franc, 4% Merlot and 4% Petit Verdot.

The aroma of this red is both fresh and earthy with notes of sweet earth, dark cherries, soft sweet cedar, musk spice, boysenberry, leather/smoked meat and forest floor.

This red is soft and mellow on the palate with a smooth, cooked fruit mid palate and a long finish of baking spice (cloves, pepper), licorice, cedar and blackberries.

Developing flavors of smoked meat, mushroom, butter and cigar box add complexity and indicate further aging potential.

Tannins are a solid medium-plus and provide a chewy texture while medium-plus acidity keeps the flavors balanced and cleans the palate.

The cedar and spice notes plus the mellow but flavorful style of this wine make it perfect to pair with grilled meats, soft and hard cheeses as well as cigars such as the Flor de las Antillas (available at the Co-op liquor store on Cornerstone).

Drinking well now but will age beautifully for at least another 4-5 years. Outstanding! $60, 14.5% ABV

Cheers and thanks for reading!

Aaron Winsor is a Prince Albert local who currently holds a WSET Level 3 certification in wine and will never turn down a good cigar or whisky. Check out his Instagram and Facebook page under Aaron The Wine Guy for wine, whisky and cigar reviews.