There is another vintages release today and I've picked a few fabulous finds I think you'll love.
1. 2016 Krone Borealis, Vintage Cuvee Brut Sparkling, South Africa at $18.95
I love South Africa for many reasons, primarily it's an incredible value! This traditional method sparkling wine is made from 90% Chardonnay, 9% Pinot Noir and 1% Pinot Blanc. Expect a fresh mineral note such as oyster shells or limestone followed by tropical fruit flavours like Pineapple, fresh yellow apple, salted caramel and a baked pie crust leezyness says Tim Atkin, MW. Perhaps try this with some spicy Thai food and live a little on the wild side. How can you afford to not drink this?
2. 2015 Stephane Aviron, Vieilles Vignes, Moulin a Vent, Beaujolais, France at $23.95
The 2015 vintage was a warm one in France and most of Europe, so expect the fruit flavours to be a tad bigger than usual with hints of the new world in this very old world region. Pair with perhaps Pot-au-feu, or something more appropriate for the warmer weather, homemade burgers with perhaps some gruyere and bacon or grilled red peppers. Moulin a Vent is considered the best of the 10 cru's in Beaujolais. This is my addiction!
Roger Voss from Wine Enthusiast magazine describes this wine as "A firm and structured cru wine from 100-year-old vines that has layers of firm fruits and tannins. It is a wine that is likely to mature well, with its wood ageing and a dry core. A blend from four parcels, it is concentrated and with a rich black-cherry character."
I like a good Nero D'Avola from Sicily, often described as the Syrah of Sicily. It's not too often we have a chance to drink this stuff from the LCBO so when I see it, I go for it. Will this blow your mind, hardly, but toss in a decanter and pair with some meat on the grill I say go for it because I certainly will.
The LCBO Vintages panel says "This wine's name, Gazzerotta, refers to the black-and-white magpies that fly over the neighbouring fields in autumn. There's nice dark cherry, plum, chocolate, anise and a touch of bacon in this complex little Nero d'Avola. Pour it with pasta carbonara or bacon-wrapped chicken skewers for a pairing worth crowing about."
I am starting to really love Cabernet Franc, the almost middle child of Cabernet Sauvignon and Merlot. This middle child, often overlooked, really is starting to come back in style as more and more people leave the comforts of the all mighty, Cabernet Sauvignon. 2016 was a hot vintage in Ontario so expect a pretty fruit forward wine, all things considered. Cabernet Franc has a sage/green pepper note to it so any meat on the grill with a salsa verde type dressing on top is a solid option! Alternatively, stuffed green pepper on the BBQ...oh my!
I love a good Rose, not a sweet Rose, a good dry Rose. If you are like me, this is where it is at. The southern Rhone Valley has garrigue (wild french herbs) growing everywhere like ravenous dandelions and a good winemaker know's how to coax those flavours out of their grapes, such as this bottle. You could pair any Mediterranean food with wine from a nice fresh Salade niçoise to fresh seafood like grilled calamari or even lighter poultry options as well. We can't all afford to vacation in the south of France, but it doesn't mean you can't make your dinner table or better yet, backyard patio, feel like it. Pairs well with laidback french accordion music on a sunny afternoon.
It's not too often we find wine from Umbria, let alone premium wine. This is quite a sophisticated wine (from landlocked central Italy) The food pairings call for premium fillets with pepper and Japanese mustard or roast beef with wasabi...perhaps for us old school folks some nice aged Proscuitto and cheeses.
This wine is described on their website as "An elegant wine with solid structure, deep ruby colour and complex aroma that recalls marasca cherries and blackberries, followed by notes of violet, light mentholated hints and a spicy finish. A wine of great concentration, fruity and slightly balsamic, it has soft and velvety tannins with a long, lingering finish."
Happy Sipping,
Ryan
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