It's the wines from the south of France (specifically from the Languedoc appellation Vin de Pays D'Oc) that now dominate the $10-$15 price point. A decade ago, the far more modest shelf space given to $10-$15 French red would have been filled with Beaujolais, entry-level Bordeaux, and only a couple of wines from the Vin de Pays D'Oc region. While some European producers would shiver at the thought of catering to the general wine drinking population, Vin de Pays D'Oc winemakers (and marketing departments) have picked up on what helps sell wine, at least in North America. They've taken a page from Australia, simplifying their labelling so that the buying public can easily identify and ask for their wines. Take those reviewed this week -- it's far easier for the average wine drinker to wal...
There's a reason many entry-level wines are blends: consistency. Basic Aussie whites and reds, for example, are often Semillon-Chardonnay and Shiraz-Cabernet, respectively. These blends ensure the wine tastes consistent from vintage to vintage -- that way if one of the grapes doesn't do as well in a particular vintage, winemakers can adjust the blend so that there's consistency of flavour. Find a value blend that you like and stick with it, and you won't likely be let down. By "Old World" I mean European -- Spain, Portugal and Italy, for example. They offer great value whites and reds, especially if you're after lighter, crisp whites and rustic, earthy reds. Check out Italian Soave or Pinot Grigio, or most entry-level Spanish white. For reds, check out Italian wines with the "Toscana" d...
... with Ctes du Rhne (for reds) and Vin de Pays D'Oc (for both reds and whites) for drinkable wine...
... internationalement et permises dans d'autres pays. De plus, une demande a été faite en vue de modi...
Alternatives: There are always flavoured coolers. Or how about a nice chilly cider? The Big Rock-brewed Rock Creek Premium Dry Cider ($10.76, 6x355 ml cans, available at Liquor Marts and beyond) has a nose of sweet, overripe apples and pears (although only made with the former), but isn't overly sweet on the palate. Rather, the sharp effervescence and sturdy acidity ensure the Rock Creek is crisp and clean. Alternatives: Try a Pinot Noir from Chile or the Vin de Pays D'Oc region of France. A red Beaujolais or Canadian Gamay should also do the trick. If you're after something heavier to match with barbecued fare, try the Ventisquero 2004 Gran Reserva "Queulat" Syrah (Maipo Valley, Chile -- around $18, available at select private wine stores). You can't convince some people to stray from ...
... dont un consommateur tient compte est le pays ou la région d'où provient le vin. Le vin « TRI...
The latter claim is definitely not true. In fact, there's one grape varietal that often rubs me the wrong way. The culprit is Viognier (pronounced VEE-oh-NYAY), a white wine grape that's getting pretty serious attention from a number of the world's winemakers. Viognier's place in the story of wine begins in France's northern Rhône Valley, where it's the main white grape -- in fact, it's the only white grape permitted in the Condrieu sub-region. In one of the more interesting blends, Rhône Valley winemakers have been known to add around five per cent Viognier into the Syrah they produce, a technique that has become quite popular in mid- to upper-range Australian Syrah (or Shiraz, as it's more commonly called Down Under). Besides the Rhône Valley and Australia, Viognier is currently makin...
... the world's wine stage via France's Vin de Pays D'Oc, Chile and California. The French versions ar...
As I recently sat watching Fieri chow down on something (probably a big hunk of meat -- I was salivating so much I can't remember) he mentioned how much he'd like to eat whatever it was with a cold beer. This got me thinking about pairing wine and diner-type/fast food. I'm all about breaking down boundaries when it comes to wine, and food pairing is no exception. Why don't we pop more corks with these kinds of dishes? So if you want to be a trailblazer and pair wine with "greasy spoon" food, one aspect to consider is just how greasy the food is going to be -- you don't want too wimpy a wine. To cut through greasiness, go for something with a little acidity -- for whites, try a crisp Sauvignon Blanc or Riesling, while for reds you could try a lighter Chianti or a new world/cool clima...
... Cabernet Sauvignon or a red from the Vin de Pays D'Oc region of France. All tend to offer good valu...
The short answer: geography and style. But the short answer does not a good column make, so allow me to expand. Geographically, the place of origin typically dictates the name -- Syrah or [Shiraz]. In most instances, Syrah comes from France or the United States (with some minimal production in Italy and beyond), while Shiraz is somewhat more widespread: Australia, New Zealand, South Africa, Chile, etc. Australia is unquestionably the biggest player when it comes to Shiraz, which is thought to have taken its name from the city of the same name located in what is now Iran. One look at the Australian section of your local Liquor Mart or private wine store speaks volumes as to Shiraz's dominance in the Aussie wine industry. From the entry-level Shiraz-Cabernet blends to the high-end reds (...
...France's Vin de Pays D'Oc region is known for producing well-labelled, ...
THE stretch between New Year's Day and Easter has never felt longer. I don't know if being a new parent has altered my sense of time, but I'm suddenly very much in favour of a February long weekend. While Easter weekend usually means spring cleaning at our house, it also means family dinners, which means I've been thinking a lot about Easter wine. Luckily, what I managed to dig up would do well with an Easter dinner. The Bouchard Aîné & Fils 2004 "Pinossimo" Pinot Noir (Vin de Pays D'Oc, France -- $15.18/1 litre, available at Liquor Marts and beyond) is a light red, with aromas of mint, earth and light cherry. It is dry on the palate, exhibiting modest tannins over candied cherry flavours. First, do yourself a favour and pour the contents into a glass (or even a mug) and swirl the w...
[Merlot] came to prominence in France's Bordeaux region, where it dominates the vineyards of the right bank of the Gironde River (Cabernet Sauvignon dominates the left bank). One of Bordeaux's most notorious super-wines, Pomerol's Château Pétrus, is usually exclusively Merlot. At $1,000-plus a bottle, it has to have something going for it, right? The grape accounts for nearly half of Bordeaux's plantings, yet often takes the back seat to Cabernet Sauvignon, which dominates many of the Bordeaux blends. The Cabernet-Merlot combo has also found favour in Australia and Chile, while in North America some wineries are pursuing Bordeaux-type blends under the designation "Meritage." Merlot works to soften the harsher, bitter flavours that sometimes exist in straight Cabernet Sauvignon. Merlot r...
..., Chile, South Africa and France's Vin de Pays D'Oc region. Merlot's detractors say it's boring: ...
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