Monday, May 20, 2013

We are open 11am to 4pm.

Last weekend in April the Alberta Amateur Winemakers held their annual wine making competition. Entries can come from around the province. This year our two wine clubs, Vineyard North Wine Guild and Vineyard South Wine Guild did very well.

Bill Rennie earned 3 Gold medals, 2 Bronze, Best of Show and Winemaker of the Year – way to go Bill.

Stephen Butt earned a Silver and 3 Bronze medals. Marilyn Chaisson took home 4 Bronze medals.

Jim Wagner won 1 Silver Medal and 5 Bronze. Marie Wagner also earned 5 Bronze medals. Lyman Warner got a Bronze. Tom Corbett earned 1 Silver and 2 Bronze medals. Neil Bamford took home 1 Silver and 6 Bronze medals. Neil (our Beer Geek) also earned Best of White with his Italian Pinot Grigio.

So we are very proud of our Vineyard Guild members who took home 34 medals, Best of White and Winemaker of the Year.

For the month of May we are featuring Barons Beer kits. Buy one at the regular price and get a second beer kit for 25% off.

We have most of the Barons beer kits in stock, click here for more infomation.

sale ends Saturday June 1st.

There are raffles every 5 minutes and in my experience the only ones that don't go home with an armload of swag are the ones that dont by a ticket. This is the only local Beer Festival that our Beer Geek goes to that he does not complain about something. Tickets are limited so the venue is not overcrowded. You generally only have to wait in line at one of the stations for a minute or less to get a drink and they have plenty of bathroom facilities for the number of patrons. Better still there are no obnoxiously loud bands playing so you can actually talk to the brewers/suppliers and other fellow beer geeks without screaming at each other. If the weather is nice the roof is off the patio and there is no better place to enjoy a beer than the Amsterdam Rhino patio. In a nutshell this event is truly a beer drinkers beervana and it supports a great cause.

The Vineyard is proud to assist the Foothills Hospital Burn Unit by selling tickets to the 2013 CamRa Beer Festival. June 8th 1pm to 4pm at AmsterDamRhino, 607 - 11 Ave SW. There will be door prizes and lots of beer sampling, local and not-so-local. Beer sample tickets will be available for purchase at the event. Tickets are $10 and are on sale now at The Vineyard South Brewing Center. Proceeds benefit the Calgary Health Trust in support of The Foothills Hospital Burn Unit.

As some of you already know we are expanding. Sales have increased significantly this year, in fact so much that we need more space.

So we have inked the deal to take over the additional bay behind us effective this summer. This means we will double our space, increase our inventory and increase the great customer service we have delivered Calgarians for the last 30 years.

Help Needed: This also means we need more staff.

We are looking for 2 – 3 part time workers; starting immediately.This is great opportunity to join Calgary’s leading retailer of wine and beer making products and service.

If you are willingly to work weekdays on flexible shifts, able to physically handle stock and inventory, able to learn more about making beer and wine, we WANT to talk to you.

Contact us and send your history and availability via email: south@thevineyard.ca

This 4 week World Vineyard wine kit is light bodied, deliciously sweet, and 8.5% alcohol.

Features
Brewing a Truly Local Beer
By Coleman Wood
The author takes on a quest to craft a homebrew using locally sourced malt, hops, water, and yeast. As he discovered, it takes a village to assemble a truly local beer.
Subtle and Savory Sake
By Paul “Zok” Zocco
American sake brewers are mastering the brewing techniques to produce complex sake. This sacred drink, which dates back to 710 AD, is also fairly easy to make at home.
Soda, Anyone? The Rejuvenating Tonic Bar
By Drew Beechum
Some beer festivals are the perfect opportunity to show the softer side of homebrewing with the art of soda making. These are beverages designed to cool and quench.
A Spoonful of Syrup Helps the Sour Beers Go Down
By Sean West
The author, wanting to serve his Berliner weisse mit schuss, finds few options for syrups without artificial colors and ingredients. The solution? He decides to craft his own.

Editor's Desk
By Jill Redding
Smoke and Oak
From the Glass
By Gary Glass
AHA Adds Web Coordinator
World of Worts
By Charlie Papazian
Coconuts at the Watering Hole
Last Drop
By Jason Rich
Ice Brewing? Why Not?

Departments
Beeroscope
Dear Zymurgy
Dear Professor
Club Only
Winners Circle
Calendar
Commercial Calibration

Quick Recipe Guide

Batch 100 Barleywine, Crème Brulee Soda
Southern Belle Blonde Ale, Prickly Pear Ginger Soda
Sake, Cucumber Mint Basil Lemongrass Soda
Two Cents Plain Soda, Drew’s Bluebier
Club Soda, Berliner Weisse
Dr. Drew’s Rejuvenating Blueberry Ginger Tonic, Himbeersirup (Raspberry Syrup)
Ketsara Thai Tea Soda, Waldmeistersirup (Woodruff Syrup)
Szechuan Cherry Surprise Soda, Zitronensirup (Lemon Syrup)
Lemon Lime Ginger Soda , 10 Year Bière de Garde 11-29-10
Lemon Lime Delite Soda, Someplace You Gotta Go Coconut Port

Pour into a pitcher and add sliced fruit and ice for that traditional sangria experience, or serve chilled right out of the bottle. Either way, new Island Mist Raspberry Peach Sangria is a surefire crowd pleaser. Start your Sangria now and be prepared for summer – Available next week

On Feb 23 2013 at 6PM The Yeastwranglers will again host a Gala Dinner and Awards Banquet. This is always a sell out within days of the tickets going on sale. This year club members will have the chance to purchase tickets online via PayPal prior to them going on sale to the general public. The presale is underway and club members can purchase tickets via the club website at www.yeastwranglers.ca

Click here for Competition Registration. Deadline for entries is 6pm, February 15, 2013.

February 27 – March 02 2013

Entry Deadline, 5 pm Friday February 22nd
Rules Of Engagement

1. This is a home brew competition and as such only beer brewed at home is eligible. Any commercial beer or beer produced on commercial equipment (including brew-on-premise) is not allowed in this competition. All-grain, extract and kit beers are welcome.

2. This is a registered BJCP competition and is overseen by qualified BJCP judges. Beers will be judged according to the 2008 BJCP style guidelines found here: http://www.bjcp.org/docs/2008_Guidelines.pdf All entries must specify a category and subcategory (where applicable) to be eligible. A brewer may only enter one beer per BJCP subcategory, and a brewer may only enter one beer in category 23, as it has no subcategories.

3. Each entry requires two unlabeled bottles of beer with completed BJCP entry labels ( http://www.bjcp.org/docs/BJCP_BottleID.pdf ) attached using a rubber band (no tape or glue!) Please avoid bottles with embossed labels or distinguishing marks of any kind. Any markings on the cap MUST be blacked out.

For categories requiring additional information (16E, 20-23, etc.) please write all necessary info clearly on the back of the bottle ID form. Example: “Smoked Porter – Base Style: Brown Porter” in category 22B or “Bohemian Pilsner with Habenero Peppers” in category 23. Failure to include this information when required may affect the judging of your entries!

Package bottles carefully to avoid breakage, please line the carton with a garbage bag or similar to contain any leaks

4. Entry fee is 6 dollars per entry. Cheques should be made payable to “Veryl Todd” and enclosed in a ziplock type bag. Please avoid sending cash through
the mail. Ship entries via courier to: Prairie Vintners and Brewers, 231 13 Street North Lethbridge, AB T1H 2R6 (403) 381-4145

5. Medals and prizes will be awarded to the top three beers in each category and for best of show. Categories with insufficient entries may be combined. Medals will qualify for points towards the http://www.canadianbreweroftheyear.com award.

6. Entries must be received by 5:00pm Friday February 22nd. Judging will take place between February 27th and March 2nd. Results will be posted to the website within 24 hours of the last day of the competition and scoresheets will be sent out the following week.

Thank you for your interest and we look forward to your submissions……Happy Brewing

Complete information regarding the competition and registration can be found here.

Deadline is 5pm, Friday, February 22.

World Vineyard Spanish Tempranillo -

World Vineyard French Sauvignon Blanc -

Vintners Reserve Vieux Chateau du Roi -

Vintners Reserve Piesporter -

If you have read this far I suspect you are really looking to save some money so I will not disappoint. In the wine department we have put the entire Chai Maison line on sale for 25% off the regular price. You cant even get a bottle of Two Buck Chuck for this price. The Whites work out to $1.86 per bottle and the reds at $2.00.
The Whites
Chardonnay - Bursting with fruit flavour within a distinct oak character. Exceptionally smooth and pleasing on the palate. A popular favourite.
Liebfraumilch Style - Delightfully fruity, thirst quenching German style wine. Perfect with spicy foods.
Pinot Blanc - Dry and crisp, with a delicate fruity finish that�s perfect with light cheeses, seafood and delicate meats.
Sauvignon Blanc - Clean, fruity aroma; distinctive grassy bouquet. A crisp, fresh wine with wonderful fruit character.
The Reds
Cabernet Sauvignon - Deep dark colours and a richness of flavour combining firm tannins with ripe red fruits enhanced by oak.
Merlot - Rich red in colour, this variety is soft, smooth and full of the berry fruit flavours that make it so popular.
Pinot Noir - The grape that made Burgundy famous. Vibrant blackberry and cherry fruits dominate within a silky smooth texture.
Vieux Chateau du Roi - An incredibly popular blend that offers up layers of intense flavours and aromas, with oak weaving its way in.

Now if your a beer guy we have the ultimate deal. The entire line of Barrons Kits are 25% of the regular price.That works out to 46 cents per bottle which is about as good as you can get anywhere!
Canadian Draught - Creamy beer with a sparkling golden colour. Lightly hopped to bring out the true, just-tapped flavour of pub-style draughts.
Canadian Golden Ale - Beautiful pale coloured beer with slightly more hop flavour than typical Canadian beers. True to its style, C.G.A. is malty but well-balanced. An exceptional beer for the North American ale enthusiast.
Canadian High Test - Higher alcohol content of a strong beer with a decidedly Canadian twist. Smooth and flavourful, robust and bold. For the brave at heart, not the weak-kneed.
Canadian Lager - Similar colour and flavour to commercial varieties without the additives. Clean, cool and effervescent - a true slice of Canadiana.
Canadian Pilsner - Slightly more hop flavour than typical domestic lagers with a smooth finish. Light in colour, but full in flavour. For those who want a little more flavour in a Canadian style beer.
Mexican Cerveza - Nothing quenches better than this – the quintessential summertime beer. Light and easygoing, with that special hint of flavour. All you need is this on ice with a plate of limes and you're home free.
Amber Ale - Malty rich flavour and body. This reddish ale has slightly more bitterness than typical ales but its maltiness gives a nice balance between sweet and bitter. Our unique blend of 2-row pilsen, crystal and chocolate malts gives this ale its incredible character.
Brown Ale - Deep, chestnut coloured ale with a full-bodied, roasted malt flavour. Precisely balanced with hop flavour, aroma, and maltiness to bring out this beer's true character.
Dutch Lager - This globally popular beer reflects the styles of Grolsch and Heineken, with a crisp golden lager character and smooth spicy hoppiness, rounding out to a gentle, grassy finish. Crisp, distinct and delicious.
Pale Ale - A superior rendition of this famous ale beer. It has a rich, chestnut colour with a slightly higher hop bitterness for a true English pale ale flavour.
Redwood Ale - A copper colour cream ale with traditional Canadian hop flavour and aroma. The superior maltiness and body in this flavourable ale are derived from a special blend of 2-row pilsen malt and crystal malt. Full and refreshing.

At 3000 years old, the ancient appassimento winemaking method is the epitome of tried and true. This technique of drying fully ripe grapes on mats or slated crates, for a considerable period of time before fermentation, reaches its apotheosis in the great Italian wines, Amarone and Ripasso. This method helps accentuate the sugars, energize the acids and integrate the tannins resulting in deeper coloured and fuller-flavoured wines.

Ideally, the grapes should raisinate in a temperature and humidity controlled environment to prevent rot. The dehydrated grapes are pressed and fermented dry. Since over 50% of each grape’s liquid (mostly water) is lost to the dehydration process, the flavours of the final wine are intensely concentrated and the alcohol level is anywhere from 2-5% higher than a typical table wine. The secret of this wine’s resurgence is directly related to the popularity of intense, fruit-forward New World wines. Amarones share some of the flavour profile of California Zinfandel or Australian Shiraz, but with a more refined balance between the complex aromas and flavours.

Read More on Tom's Wine Blog - click here

Hard Pink Lemonade - Don't be fooled by the pale pink hue - this Hard Pink Lemonade packs a punch. Fresh lemons mix with notes of pink grapefruit and candied peel, and a light sweetness softens the lemon pucker making for an easy-drinking treat. Serve this cooler-style drink ice cold on a hot afternoon.

Lime Margarita - Tart lime and tequila flavours form the base of this classic margarita. A touch of sweetness offsets the sour citrus but still leaves that zesty lime explosion. Enjoy over crushed ice.

Available for a limited time by pre-order only at The Vineyard. Call us at 403 258 1580 to reserve yours now

Available for a limited time by pre-order only at The Vineyard until Sunday February 17th. Call us at 403 258 1580 to reserve yours today

Wyeast 1581-PC Belgian Stout
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison.
Profile: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.
Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 70-85%
Temp. Range 65-75°F (18-24°C)

Wyeast 2352-PC Munich Lager II
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.
Alc. Tolerance 10% ABV
Flocculation medium
Attenuation 72-74%
Temp. Range 52-62°F (11-16°C)

Wyeast 3655-PC Belgian Schelde Ale Yeast
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin
Profile: From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.
Alc. Tolerance 11% ABV
Flocculation medium
Attenuation 73-77%
Temp. Range 62-74°F (18-22°C)

To start, Winexpert contracts to purchase grapes from growers by specifying conditions at harvest (acid, pH, brix, and colour), as well as organoleptic qualities (flavour and aroma). These specifications are very rigid, for although the grapes may change radically from harvest to harvest, the kits must maintain very high levels of consistency, so consumers can make repeat purchasing decisions. When the grapes are ripe, they are harvested and taken to a winery, where they are sulphited and crushed. At this point, white and red grape processing diverges.

White grapes are pressed, and the juice is pumped into a settling tank. Enzymes are added to break down pectins and gums, which would otherwise make clearing difficult after fermentation. Bentonite is added to the juice and re-circulated. After several hours, the circulation is shut off, and the tank is crash-chilled below freezing. This helps precipitate grape solids out, and prevents spoilage.

Red grapes are crushed, sulphited and pumped through a chiller to a maceration tank, where special enzymes are added. These break down the cellulose membrane of the grape skins, extracting colour, aroma and flavour. The tank is chilled to near freezing to prevent the must from fermenting. After 2 to 3 days, the red must is pumped off, pressed and settled, much the same way as with the whites.

When the tank is settled and the juice almost clear, it is roughly filtered, the sulphite is adjusted, and it is either pumped into tanker trucks for shipment to the kit facility, or into a vacuum concentrator.

A vacuum concentrator works like the reverse of a pressure cooker. When pressure inside the tank is lowered, water can be made to boil at very low temperatures. So boiling the juice at a low temperature prevents browning and caramelization. The water comes off as vapor, leaving behind concentrated grape juice. Because some aromatic compounds can be carried away in this vapor, a fractional distillation apparatus on the concentrator recovers these essences, returning them to the concentrate after processing.

Any acids, sulphur dioxide, or pectic enzymes added along the way in these processes are used in accordance with federal regulations regarding wine processing. The acids are used to balance flavour and achieve pH targets. The sulphur dioxide prevents browning and spoilage.

The juices and concentrates are now shipped to Winexpert's facility where they are pumped into nitrogen purged tanks, tested for quality and stability, and held at very low temperatures. This both speeds up the formation of wine diamonds (crystals of potassium bitartrate from the tartaric acid naturally occurring in the wine), and preserves them until they are to be used.

After the Quality Control checks are passed, the juices and concentrates are blended into the formulations that make up the different kits, in giant blending tanks. When the formulation is finally adjusted and approved, the must is pumped through the pasteuriser. This is a type of heat exchanger that rapidly heats and then cools the must, killing yeast and spoilage organisms, but not burning or caramelizing the must. From there it goes into the bag filler, which purges the sterile bags with a double flush of nitrogen, and then fills each bag to a very strict tolerance.

The bags are then automatically capped and loaded into the kit boxes that come from the box former, after which the packaged additives are placed on top. The boxes are sealed, shrink-wrapped and packed on a skid for a Quality Assurance microbiological hold.

Depending on the product, this hold can be from 3 days to more than a week, while the product is examined for signs of bacterial or yeast activity. If the product passes this examination, it is then shipped to the warehouse, and from there to dealers, and finally, into the hands of the winemaking customer.

Argentine Malbec Bonarda
Argentine Torrontes
Portuguese Aragones Cabernet Sauvignon
Washington Riesling Chenin Blanc
Italian Nebbiolo with Grape Skins

You can preorder your LE2012 kits until Dec 7, 2012 via our online description and order form by clicking HERE>>>

Learn more about the LE2012 collection, watch wine and recipe videos, and more on the LE2012 webpage Go to LE2012 >>. 

* WLP515 Antwerp Ale Yeast
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 67-70°F
(19-21°C)
Alcohol Tolerance: Medium

* WLP920 Old Bavarian Lager Yeast
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
Attenuation: 66-73%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium-High

Guide to Kegging: a collection of past articles on all aspects of kegging your homebrew
30 Great Beer Styles: A collection of Jamils columns that teach you about the various beer style and give you recpipes
Beginners Guide to: A 2 part mag with 1/2 dedicated to beer making and 1/2 to producing wine kits
Hop Lovers Guide: Need I say anymore
250 Clone Recipes: An amazing collection of extract. partial mash and all grain recipes.
For more detailed descriptions of the magazines click on the link to our products page>>>>

Our Beer Geek will be populating our online shopping pages in the coming weeks (after his return from hob nobbing with elite home and pro brewers at the Great Canadian Beer Festival in Victoria BC). In the meantime if there is a Blichmann product that you already know and want just fire us an email for a quote and we will get you on the list. Expect the first order to arrive in mid October so if that works for you please be sure to contact us. 

Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term "pitchable yeast." Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made.
Homebrewers who enjoy yeast culturing: If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells/ml/degree Plato (with a 12 Plato beer).

Liquid yeast has many advantages over dried yeast. The variety of liquid strains is much greater, but most important is the flavor profile. Most brewers would agree that beer made with liquid yeast is superior in flavor, and consistently wins medals over dried yeast in national competitions. Most liquid yeast on the market is supplied in small quantities. To make homebrewing easier, White Labs produces vials of liquid yeast that are ready to pitch into 5 gallons of beer. Each vial corresponds to a pint size starter, which saves the brewer 2-3 days and $1.50-3.00 in material cost. If more then a pint starter is desired for pitching (for beers over 1.070 Original Gravity, cold fermented lagers, or homebrewers wanting a faster fermentation), a 1-2 liter starter can be made in just one day.

Click here to go to our yeast page

For more information on Beersmith2 click here.

New Varieties added June 1:

Amarillo (US) 9.2%
 In a short amount of time, Amarillo has become incredibly popular in the craft brewing and homebrewing world.  A dual purpose hop most commonly used for its  flowery, citrus-like aroma with medium bittering value that is gaining acceptance as a substitute for Cascade due to its hardy nature.
Apollo (US) 17.5%
 A new, super high alpha hop derived from the Columbus/Tomahawk/Zeus cultivar.  Most commonly used as a bittering hop, but has some excellent, very citrusy aroma qualities.
Centennial (US) 11.6%
Sometimes referred to as "Super Cascade," Centennial bares many of the qualities of Cascade, with higher alpha acids, and a spicier character.Flowers & citrus most evident. A medium aroma with mid to high bittering value makes it a dual purpose choice.
Delta (US) 4.5%
A new aroma hop from Hopsteiner. This moderate alpha acid hop is a cross between Cascade and Fuggle and perfect for aroma additions. It is mild and pleasant, slightly spicy with a hint of citrus.
Simcoe (US) 12.2%
A hop variety less than 10 years old that is quickly finding its way into the hearts of bitter-loving craft brewers. Intense pine aroma adds to the fresh, youthful vigor. Dual purpose but generally considered a bittering hop.

New Varieties added to stock as of May 26:

Bravo (US) a/a 16.8%
Bravo Hops is a super alpha new-comer to the world of brewing. Roger Jeske used open pollination techniques during 2000, using Zues, and this Powdery Mildew resistant variety came to life.
Bravo Hops is makes an excellent bittering hops with an alpha acid rating of 14%-17%. It is also known for its fruit and floral aroma, making it ideal for American Style Pale Ales, or India Pale Ales. Bravo is going to work well with Imperial Reds as well, or anything needing some kick to it.

Falconers Flight 7C's (US) a/a 9.9%
Falconer's Seven Seas (or 7C's), as you can imagine, this is a custom blend of 7 of the "C" hops and a few experimental hop varieties that we don't even know about yet. Falconer’s Flight 7C’s delivers strong fruit and citrus characteristics but is layered with spicy, earthy overtones that allow it to function as the perfect addition/alternative to your IPA / Pale Ale style brews. Targeted brewing values are 9.5% Alpha, 4.4% Beta and 29% Co-humulone.

Magnum (GR) a/a 13.8%
Hallertaur Magnum, or Magnum, is commonly used as a base bittering hops in many recipes. It provides the bitter foundation from which to build upon. Hallertauer Magnum has a somewhat unnoticeable aroma. And although this lack of character which gives so many other varieties their luster, it comes as an asset for this variety as it offers the brewer a different type of tool for the pot. Hallertauer Magnum has high an alpha acid rating of 12.0%-14.0%. And although the essential oils are very present, and the total oil within the cones is on the high side, the overall combination along with the genetics downplay their overall influence. These characteristics combined, make Hallertauer Magnum extremely appropriate for early boil additions.

Super Galena (US) a/a 12.3%
Super Galena is a super high alpha variety developed by the Hopsteiner breeding program and released in 2006. It has relatively high contents of both alpha and beta acids, making it a good bittering hop with pleasant aroma. Super  Galena Hops exceeds in bringing a clean crisp bitterness, and this makes it suitable for nearly any type of beer needing kick. This variety has higher myrcene oil content than most hops. Myrcene itself has the smell of sweet fruits such as grapes and peaches, while at the same time having essence of woody, or grassy elements. The balance of myrcene with the other oils brings a moderate and pleasant aroma, making it applicable for aroma additions.

For those that have read this far you are truly a beer geek so I will let you in on a little secret. I have been able to work a deal and get a small amount of Centennial, Amarillo and Simcoe hops. They should arrive in the next week and will be availabe for purchase shortly thereafter.

On April 28th Tom had the honour of judging in this annual homemade wine competition, which included over 92 entries. Tom judged Chardonnay class, Rhone reds, Rose, Aperitif Sherries and also Best of Red.

We are very proud to announce that our two Vineyard Wine Guilds took home a total of 20 medals!

Marilyn Chiasson (North Vineyard) earned Silver for Chardonnay, Bronze for White Aromatic, Bronze for Rose, Bronze for Red Bordeaux, Bronze  for Red Other, Bronze for Dessert wine and a Bronze in Cooler and Mist, .

Steven Butt (North Vineyard) earned a Silver medal for his Amarone and a Silver in White Other.

Marie Wagner (South Vineyard) earned a Silver for her Pinot Noir in Burgundy style.

Howie Gillis (South Vineyard) earned Bronze for his Red Bordeaux

Bonnie White (South Vineyard) earned a Bronze for her White Other and another Bronze for her White Aromatic entry.

Charlette Neratko (South Vineyard) earned a Bronze for her entry in White Table Other.

Neil Bamford (South Vineyard) earned Bronze in Red Bordeaux, Bronze in Red Zinfandel, Bronze in Red Burgundy, Bronze in Sparkling Cider and Bronze for his Sparkling Wine.

Tom Corbett (South Vineyard) earned a Bronze for his Tannat in Red Table Other.

Congratulations to all the Medal Winners and to the Alberta Amateur Winemakers for organizing and running a great competition. They are also hosting the National wine making competition in September in Calgary.

I am happy to report that Calgary will be well represented at NHC with 4 beers and 6 meads and ciders. In addition the Cowtown Yeast Wranglers were 2nd runner up for club of the year and our very own resident beer geek walked away with Mead Maker of the Year honors so I guess he is now officially our Beer and Mead Geek.

Congartulations go out to:
Jeremy Cowan - 9E Walk of Shame - Gold medal
Jeremy Cowan - 22C Wood of Shame - Gold medal
Iain Morrish - 3A Pipers Vienna - Silver medal
Tony Davis - 20A Cherry Porter - Silver medal
Neil Bamford - 25B Bamnation Cab Sauv Pyment - Gold medal
Neil Bamford - 28C Bamnation Oaked Apple Wine - Gold medal
Neil Bamford - 28B Bamnation Berry Cider - Silver medal
Neil Bamford - 25A Bamnation Cyser - Silver medal
Neil Bamford - 25C Bamnation Berry Melomel - Bronze medal
Neil Bamford - 27A Bamnation Cider - Bronze medal


For the complete list of winners : http://www.alesclub.com/index.php/component/content/article/133-alesopen-2012-results

At The Vineyard we are using Briess Sorghum Syrup so that we can be sure that your gluten free beer is in fact gluten free. Briess uses unmalted white sorghum grain to ensure no unpleasant aftertaste like red sorghum syrup. It can be used 1:1 malt extract substitute for brewing beer and has sufficient proteins and amino acids for 100% extract brewing. Briess also partners with suppliers to proactively address and prevent cross contamination issues.

OK enough with the technical specifications. This month I am going to start you off with a couple of recipes to try and get started  from the good folks at Briess.  As we develop our Gluten free brewing chops we will expand the recipe list. Click here to go to our Gluten free recipes.

If you have a favorite gluten free recipe or you feel your take on the supplied recipes is outstanding then why not sign up for our gluten Free Brewing Challenge. The top three rated beers submitted will win Gift certificates and more importantly bragging rights as Calgarys best Gluten Free brewer.

The Vineyards own Beer Geek managed to pull down 4 medals and be declared the 2nd runner up Yeast Wrangler of the Year for 2012. Of note on this win is that that Neil won all 3 available medals in the Meads and Ciders category. Click here to see all the winners.

The Vineyard is very proud to have so many of its customers do so well in such a prestigious competition. The Cowtown Yeast Wranglers Annual Homebrew Round Up is the first leg of the Canadian Homebrewer of the Year title. This year there are 6 competitions to determine Canada's best homebrewers. The next leg in the competition circuit is Lethbridge in late March. The Vineyard is a proud sponsor of The Lethbridge Werthogs competition and we look forward to having our customers participating and winning more medals.

The Beer Geek would like to extend a personal thanks to all the judges, stewards and organizational staff for making this the largest and most successful Round Up to date. Judges flew and drove in from as far away as Winnipeg, Edmonton and Abbotsford BC. Thanks to the Professional Brewers and BJCP certified brewers that took time out of their busy schedules in order to make this years contest the most successful one todate.

As you know our motto is “we turn beginners into experts” and we still are living up to that. We now have grape skin packs which can be added to any red wine kit.

Our Fior D’Uva crushed grape packs contain whole crushed grapes including the juice, skins, seed and other solids which will deliver to any wine their special varietal character. The grape skin packs will enhance flavours, body and structure. By adding our crushed grape pack to the must and leaving it in for a period of time, your finished wine will benefit from the  extraordinary richness of all the components of the grape berry as it occurs during the maceration process in a traditional Winery.

Our Fior D’Uva crushed grape packs are 100% natural and are very versatile. Stop by and pick one up for your next wine kit.

A well-known, commercial English ale yeast of which we can not mention here (rumor has it that it is Whitbread), selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers where big flavor is desired. Used in test batches here  we were pleased with the clean flavor. Recommended temperature range: 64F-72F

Yeast (Dry) - Safale US-05 (11.5 g)
DY26

Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast.
This is marked as directly pitchable yeast and there are no rehydration instructions.

Some instructions for rehydrating yeasts: Suspend yeast in 4 oz of warm water. Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch.

While those issues still exist, and you will be hard pressed to just find a screwtop that fits your bottle that you picked up liquor store, we have been able to source a matching screwtop Bordeaux Bottle and screwtop manufactured by Stelvin. Stelvin is the industry leading manufacturer of screwtops in the world and they now supply a pretheaded bottle and top that is reusable. Rather than being crimped on the bottle, the thread is a preformed plastic part of the wadding. This allows the outside to look like a capsule enclosure more so than a screwtop.

While we can assure you that these Stelvin screwtops fit the Stelvin Bordeaux Bottles that we sell, there is no way of knowing off hand if they will fit other screwtop bottles properly as there are just so many other styles and different threads out there. The bottles sell at the same price as our standard 750ml bottle and the tops go for $6.95/dz. Bottles available in Green only and the caps available in only black at this point. Click the video on the left for a quick peek at the product.

now you can order on-line Only at The Vineyard: click here to access our easy on-line order form

We are now set up to take your 2011 Limited Edition Wine kit order Online - Only at The Vineyard

Click here to go directly to our convenient Order Form

It is that time of year. Our 2011 Limited Edition wine kits are now available to order. As is the past we have five (5) fabulous varieties.
There will be 3 reds and 2 whites and they arrive every month January through to April.

January: Washington Meritage $140 and South African
Sauvignon Blanc Semillon $135

February: California Petite Sirah/Zinfandel $140

March: German Traminer Spatlese $135

April: Spanish Matador Trio Red $140

These kits are in the 16 litre format and will produce 30 bottles that will really prove valuable additions to your wine cellar. Click here for more details including full description, food pairings and recipes, also a chance to win some good stuff.

A truly innovative product created to satisfy the end user needs.

14" long, enough to fit most bottles, fits a standard 5/16" x 7/16" hose, can be used with or without the spring. It can be unassembled for easy cleaning. It is important to check from time to time that the bottle filler body (white part) is fully attached to the acrylic tube.

 Cleaning Tips for Stainless Steel Spring:
-Don't use chlorine o any sanitazing solution that contains chlorine.
-Don't forget to rise, residue from cleaning solutions can stain o damage the finish.
-Towel dry the product after rinsing.
-Gritty or hard water can stain the product.

CaraFa Special Type II is a dehusked roasted barley that adds aroma, color and body while promoting a mild and smooth flavor. While it comes in 3 color ranges The Vineyard is only able to get the mid range which runs about 413 - 450 degrees Lovibond. Type III is 550 - 600L

The Beer Geek has also endlessly been trying to get top quality brewing gear into Calgary to support the growing need for hardware. Attempts to bring Blichmann product to Calgary so far have not worked out but discussion with John Blichmann are ongoing. If you think Calgary should have a Blichmann dealer in Calgary let John Blichmann know by clicking here and leaving a comment on his website.

The Vineyard South Brewing Center has managed to team up with several other suppliers this summer and we are starting to see some of that product arriving at the showroom. Boil Kettles are on display and we will be taking orders and doing monthly orders. False bottoms, wort chillers and kettle accessories such as sight glass, dial thermometers and other accessories will be stocked as demand indicates. Thermowells, / ball valves, kettle screens, Fermentap LCD thermometer strips (36f - 78f), syphon spray wort aerators, counter pressure bottle fillers are all part of the now regular stock. Most importantly the beer geek has finally found a reliable source of used soda kegs and you can expect to see them on sale in the showroom once I get a chance to clean out the soda and referbish them.

In the coming weeks and months we will have Magnetic pumps and new 9L kegs and conical fermentors among other goodies that are in the procurement process but assured of delivery at this point. Keep an eye out here for more information or better yet drop by the showroom and chat with the beer geek himself.

Winexpert's Limited Editions consistently win medals at various amateur wine making competitions and continue to be a highly sought-after offering, which speaks to the high quality wines that these very special wine kits produce.

To ensure you don't miss out on this year's five hand-selected varietals be sure to pre-order withThe Vineyard by December 5, 2011.

To find out all about this years varieties, go to www.winexpert.com/limitededition.

Hydrometer: This simple device determines the amount of sugar in your juice or must simply by floating it in a sample or the fermenter. By using a hydrometer you can tell the potential alcohol of your must and chapalize (add sugar) or dilute as needed. Hydrometer reading done on a regular basis also help you monitor fermentation and take corrective actions if needed.

Sulphur Test Kit: This allows you to easily measure the free sulphur dioxide levels of your wine, juices and metabisulphate powders at all stages of winemaking. It will help you prevent over or under sulphiting especially during racking and before bottling. Oversulphiting prevents fermentation and damages the bouquet and flavour. Undersulphiting can damage flavor and reduces the ability of your wine to age. The test kit comes with a great sheet written in laymans terms on how to use.

Acid Test Kit: This is designed to measure the Total acidity (Ta) of the must or wine. Results are expressed in terms of percentage of Tartaric Acid or grams per litre. Generally you want 6 -7 g/l in red wines and 7 – 8g/l in white wines. To adjust acid up you can add tartaric or acid blend. You can also blend high acid grapes with low acid grapes. To adjust acid down you can again blend grapes, add precipitated chalk and or water.

Malolactic Cultures: These are a bacteria that convert harsh malic acid into softer lactic acid and C02. The primary reason for using malolactic fermentation is to reduce acid in red wines and some selected white wines by organic rather than chemical means. Typically both red and white grapes grown in B.C. are characterized by low pH and high TA, both in combination indicating that the malic acid is probably higher than the tartaric acid. The chances are that if it is not used under controlled conditions, it will happen spontaneously, usually after the wine has been bottled. Wines that have undergone malolatic fermentations should not be sorbated as a renewed malolactic fermentation will product Geraniol (makes your wine smell like geraniums). The Vineyard carries Wyeast Liquid Malolactic blend that is excellent for the home vintner as it works well across a large pH and temperature range. Each package is designed to inoculate 23l of wine, for larger quantities of wine you can use multiple packages or do a starter using unpasteurized apple juice.

Liquid Yeast Cultures: While there are some excellent and inexpensive dry yeasts out there I find that the liquid yeast cultures allow you to bring out the varietal expressions in your wine. With good quality grapes or juices you will produce a wine that rivals many of the best Chateaus in Europe. Like the malolactic strains these are prepackaged in the activator pack that does a small starter to pitch into 23l of juice or must. For larger amounts you use multiple packages or do a starter with juice to increase the amount of yeast. We fly our liquid yeasts into Calgary in a special cooler pack on average of twice a month so if your interested in a yeast strain that we do not have here then contact us by phone or email and we will add your strain to our next order and let you know when it is in stock. The yeast is packaged in a way that they stay viable under refrigeration for up to six month. For a full list of available wine strains click here. When using liquid yeast culture you will notice that they take longer to start and finish as compared to their dry cousins. Remember to use your hydrometer to test and be sure you are within the ranges as outlined in your kits instructions before racking off the yeast.

Lets start off with the most familar which is dry yeast. The Vineyard carries 4 Lalvin strains; Bourgovin RC212, recommended for producing red wines of smooth character and rounded structure. D-47, recommended for producing superior white wines. K1-V1116, recommended for producing wines from grapes and fresh fruit. EC-1118, recommended for producing all white wines, sparkling wines and ciders. It is also very good at restarting stuck fermentations. For further details on the yeasts click here

Extensive research shows that the yeast cell wall is very fragile during the first few minutes of rehydration. Some of the components of the yeast are going from a dry crystalline form to a gel like state and can go through this transformation successfully if rehydrated properly. With rehydration water at lower temperatures the transformation from crystalline to gel is less successful, the cell wall becomes porous and leaches out vital parts of its insides. Rehydration in 60°F water can result in a loss of 60% of the yeast viability. Rehydration in distilled or deionized water is lethal to the yeast. The cell walls require the presence of some minerals, sodium, calcium, magnesium and or potassium, during rehydration. Tap water at 250 ppm hardness is optimum. Calgary tap water is ideal for yeast hydration. Rehydration of dry yeast cultures is a quick and simple process that ensures you a sizable pitch.  Dissolve the dry yeast in 50 mL (2 oz) of warm NOT HOT water (40°- 43°C / 104°-109°F). Let stand 15 minutes without stirring, then stir well to suspend
all the yeast. Add to previously sulfited must. The yeast should not be kept in the rehydration medium longer  than recommended.)

 Liquid Yeast cultures are a staple of the professional wine making business and are starting to catch on with the home winemaker due to their superior fermentation qualities. While considerably more expensive that dry yeast they are more style specific. At the Vineyard we have long history of providing Calgary brewers with Liquid yeast Cultures from Wyeast. We fly the yeast in from the lab located in Mt Hood Oregon in specially designed coolers around twice a month to ensure a fresh supply. In the fall we also bring in select liquid yeast cultures for Winemakers as well as Malo-Lactic cultures. Malo-lactic Culture packages contain a live liquid suspension of Oenococcus oenii grown in a sterile organic juice based nutrient medium. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. 4007 Blend (blend of ER1A and EY2d cultures) will provide rapid and complete malic acid reduction in wine over a broad spectrum of conditions. ER1A, an excellent choice for red wines, has been isolated for it’s tolerance to low pH coditions. Ey2D has been selected for it tolerance to low cellar temperatures. Malo-lactic conversion is generally completed within 1-3 months.

We carry several liquid wine yeast in stock. Click here to see what we have in stock today.

There will be two more new varieties that will include a crushed grape skin pack and bottle labels. Selection International with Grape skins is one of the most exciting and timely kits Winexpert has produced, allowing the winemaker to choose a country of origin kit with excellent varietal character, bold flavours and aromas and full-bodied tannins, all in a wine that drinks well young and rewards patience.   

Features

• 16.4 litres of juice and concentrate and 1.6 litres of grapeskins—18 litres total
• Six week winemaking schedule
• Layered flavour and a complex profile
• Bolder flavours and aromas
• Country of origin designation
• Drinkable at 3 months of age, with potential for cellaring
• Labels Included!

We are excited to have all four these great varieties available in stores this September:  Australian Petite Verdot, Chilean Malbec Shiraz, Sicilian Nero D'Avola and Spanish Tempranillo.

To get started with the two 'early bird' varieties, visit The Vineyard NOW.

For more information on these great new kits, please call either of The Vineyard's two locations.

Diablo Rojo - Dark purple in colour with a nose of blackberry jam melded with creamy vanilla aromas, and a touch of tobacco. Rich in the mouth, it has gently smooth tannins and ripe plum and berry flavours--very much in the character of an off-dry Merlot. The finish is long and fruit-filled, with the perfect amount of toasty oak. While it will improve with ageing, this wine is perfect for enjoying right away, delicious with robust foods and excellent all on its own.

And Ángel Blanco - An easy drinking, well-rounded white wine, with appealing fruit flavours and aromas. Rich and boldly fruity from a blend of Chardonnay, Muscat and Riesling that delivers up a floral aromatic nose and a fine mix of peachy, honey, pineapple fruit finishing with a perfect balance of acidity and fruitiness. Serve well chilled before dinner or pair it up with spicy foods to tame the heat and compliment your cuisine.

For those of us that have pin lock (coke) kegs I have been able to source a 3/8 drive socket plug. This socket has notches in the side for removing the posts. Something you should do every time you empty your kegs so that you can clean it properly.

Now back in Stock just in time for the summoer are the Johnson Controls Analoge temperature controllers. These are fully wired and ready to go, you simply plug the unit into the wall and plug your fridge or freezer into the controller. Put the sensor in the compartment area then set the desired temperature on the controller. The set point differential is preset so that you do not put undo stress on the compressor by cycling on and off. I have two of these. One on an old fridge that I use as a fermentation chamber and one on an old hand me down freezer for lagering and keeping my 6 kegs of beer ice cold.

For those of you that have kegs we are stocked back up with sanitary keg lube. You should clean and lube your seals everytime you clean your kegs. This helps stop the seals from drying and cracking and also makes it easier to push on and remove your disconects. It also promotes a better seal on the lid.

Finally we are back in stock on the 355ml brown crown seal beer bottles (not twist off). The are sold in cases of 24. These are new glass.

This year's Wine Maker International Amateur Wine Competition was a great success for everyone involved.  Kits made with Winexpert products won 220 medals including the Best of Show Kit/Concentrate award, but that's not what makes us proud.  What we value most is that you, our customer, trust that you will produce a wine of award-winning quality when you choose Winexpert brands.  All of us at Winexpert would like to congratulate all the winners and thank everyone who submitted an entry using Winexpert product.  CLICK HERE to see a list of our award winning wines.

by Neil (our Beer Geek)

First and foremost, my most exciting news is for hop heads. I have managed to get my hands on a limited supply of Falconers Flight pellets.  

Here is the official word, also now reported on the Hopunion LLC Facebook page, regarding the blended pellet Falconer's Flight:

"Hopunion LLC Falconer's Flight™ is a proprietary pellet blend comprised of many of the Northwest's most premier hop varieties including the highly acclaimed Citra™, Simcoe®, and Sorachi Ace along with experimental hops and numerous other NW varieties."
- Partial proceeds benefit the Glen Hay Falconer Foundation that awards a scholarship every year to a Northwest brewer.

Alpha is 10.5 and this is an excellent 2 way hop. Dave Neilly, at Wildrose, has used this hop in a few of his past casks and I believe it is also in the AF23 Pale Ale seasonal. It was also a popular hop in several casks that I had during Vancouver Craft Beer week including an amazing Red Racer Cask.

 We have expanded the line of 5 star chemicals to include larger format Starsan (16oz), Saniclean (16oz), Super Moss, and 5.2 ph stabilizer.

For those of us that do yeast starters, we now have stirplates and Lab Grade Pyrex Erlenmeyer 2L flasks

For those of us that keg, I am expanding our parts selection and have found a supplier for taps, shanks, drip trays and other bits and pieces to convert that fridge or freezer.

In the up and coming department, I have ordered in some Nyoprene Keg insulators and Ice blankets for those interested in taking their kegs out to a picnic. They keep your beer cold for up to 24 hours.I am working on a refillable paintball based Co2 system that you will be able to get filled at the store.

Also, if all goes well, you might start seeing a lot more brewing tools such as mash paddles, brew kettles and other essentials in time for the fall brewing season.

Brewing things keep changing at a rapid pace and it is being driven in a large part by you our customers Thank you for your enthusiasm and support.

Only at The Vineyard.

Stainless Steel Racking Canes:
Comes assembled  with stainless steel anti-sediment tip.
The delicate bend of the siphon tube allows you to transfer liquids faster by maintaining the inner diameter of the tube, creating less turbulence during siphoning.
Made out of FOOD GRADE stainless steel tubing, fits a standard 5/16" x 7/16" hose.
Great for transfering hot wort.
A must have if you enjoy brewing sour beers.

Cleaning Tips for Stainless Steel products:
-Don't use chlorine or any sanitazing solution that contains chlorine.
-Don't forget to rinse, residue from cleaning solutions can stain or damage the finish.
-Towel dry the product after rinsing.
-Gritty or hard water can stain the product.
-It is safe to sterilize the tip with boiling water or you can also use your sanitazing solution.
-Never store your stainless steel products wet, make sure they are completely dry before storing them.

Honey Malt (15° - 20° L):
This malt is similar in style to German "brumalt", but it really doesn't compare to any other malt with its honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts.

350ml  glass beer bottles:
While it will be probably a month before I see these in the shop I will start taking orders. They are your standard 350ml crown seal (not twist off) brown bottle.  Perfect for use if you enter competitions. They come 24 to a case. We expect to see these in two to three weeks so if you want us to put some aside with your name on them make sure to call the South Store.

Thomas Fawcett Amber Malt: 30L - 40L Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C.  in addition to its use in porter, it also appears in a diverse range of British beer recipes.  Amber malt has no diastatic power and needs to be mashed with a base malt.

Toasted Flaked Wheat: Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of protein. Flaked wheat adds more wheat flavor "sharpness" than malted wheat.

Weyermann CaraRed: 20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.

Best Malz Pilsner: 1L - 2L A clean, malty crisp flavor, this is the classic grain for German-style pils, or any lager-like beer that you are trying to create.

Our grain selection changes from time to time so it is always good to bookmark this link: Grains in Stock. For those of you that are interested in buying in bulk we sell malted grains as low as $45.00 for a 25KG sack. Thats only 81 cents per pound for canadian 2 row, wheat, Munich and Pilsner.

Click here to see what we have in stock

Vintner's Choice Activator™

Wyeast Laboratories, Inc. Activator™ packages are designed for direct inoculation of 5 gallons of must or juice.

The Smack Pack System™ provides optimum conditions for storage, while providing proof of healthy yeast ready for inoculation of must of juice.

Activator™ packages include sterile liquid nutrient pouch that, when “smacked”, releases its contents into the yeast slurry and “activates” the package. The available nutrients initiate the culture’s metabolism which in turn generates CO₂ and causes swelling of the package. This process will reduce lag times by preparing the yeast for a healthy fermentation prior to inoculation. Activation also serves as a viability test of the culture. Expansion of the package is an indicator of healthy (viable and vital) yeast. Although beneficial, cultures do not need to be activated prior to inoculation.

Malolactic Cultures

Malo-lactic Cultures Product Information and Usage

Wyeast Laboratories, Inc. Malo-lactic Cultures are designed for direct inoculation of 5 gallons of wine.

Malo-lactic Culture packages contain a live liquid suspension of Oenococcus oenii grown in a sterile organic juice based nutrient medium. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. 4007 Blend (blend of ER1A and EY2d cultures) will provide rapid and complete malic acid reduction in wine over a broad spectrum of conditions.

A vat to press the grapes, fermentation jars and even a cup and drinking bowl dating to about 6,000 years ago were discovered in the cave complex by an international team of researchers.

While older evidence of wine drinking has been found, this is the earliest example of complete wine production, according to Gregory Areshian of the University of California, Los Angeles, co-director of the excavation.

The findings, announced Tuesday by the National Geographic Society, are published in the online edition of the Journal of Archaeological Science.

"The evidence argues convincingly for a wine-making facility," said Patrick McGovern, scientific director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum in Philadelphia, who was not part of the research team.

Such large-scale wine production implies that the Eurasian grape had already been domesticated, said McGovern, author of "Uncorking the Past: The Quest for Wine, Beer and Other Alcoholic Beverages."

The same Armenian area was the site of the discovery of the oldest known leather shoe, dated to about 5,500 years ago. That discovery at the area known as Areni-1 was reported last summer.

According to the archeologists, inside the cave was a shallow basin about 3 feet across that was positioned to drain into a deep vat.

The basin could have served as a wine press where people stomped the grapes with their feet, a method Areshian noted was traditional for centuries.

They also found grape seeds, remains of pressed grapes and dozens of dried vines. The seeds were from the same type of grapes -- Vitis vinifera vinifera -- still used to make wine.

The earliest comparable remains were found in the tomb of the ancient Egyptian king Scorpion I, dating to around 5,100 years ago.

Because the wine-making facility was found surrounded by graves, the researchers suggest the wine may have been intended for ceremonial use.

That made sense to McGovern, who noted that wine was the main beverage at funeral feasts and was later used for tomb offerings.

Indeed, he said, "Even in lowland regions like ancient Egypt where beer reigned supreme, special wines from the Nile Delta were required as funerary offerings and huge quantities of wine were consumed at major royal and religious festivals."

McGovern noted that similar vats for treading on grapes and jars for storage have been found around the Mediterranean area.

In his books, McGovern has suggested that a "wine culture," including the domestication of the Eurasian grape, was first consolidated in the mountainous regions around Armenia before moving to the south.



Colin and Nathan Ryan have started a meadery in Water Valley. They are using honey from their family owned and operated honey business, Ryan's Honey, and fermenting some wonderful meads. Their meadery name is Fallentimber Meadery.

Mead is one of the oldest beverages and yet we here in Western Canada we know very little about it. My expectation was a sweet dessert type wine. But the Ryan brothers are certainly debunking that 'myth'.

They brought samples of their meads,Traditional,  Tradition Dry, Traditional Sweet , Cinnamon and Saskatoon berry-rhubarb Melomel which were all excellent. Proving that mead is a wine to be enjoyed by its self and/or with a meal. And it is not too sweet, but very much along the same levels of white wines.

The Fallentimber Meadry is about 50 minutes north and west of Calgary. The onsite store is open to the public most weekends.

check out the times and much more on their website at www.fallentimbermeadery.ca

The ice wine from Canada is anticipated to be exceptional this year, here's a video guide to how it is made.

(Photo Credit: Catavino.net)

Congratulations to our winners

Rodger Conner (Canmore) is the winner of four free Limited Edition kits. Rodger is a customer at our South Store.

Sandra Meadows-Taylor is the winner of one free Limited Edition kit. Sandra was drawn at our Gala Food and Wine Tasting. She is customer at our North store.

 Your Sommelier will guide you through your food and wine pairings describing the wines in-depth. Having such a passion for wine, your Sommelier will be eager to impart the knowledge of why the wine pairs well with your dish as well as where the wine came from, the types of grapes used, the name of the vineyard and the region where it was produced. A Sommelier often encourages the customer to smell the wine and have a taste as they describe the wine's components. Be sure to enjoy the passion and knowledge from your Sommelier as it will only add joy to your dining experience and most importantly, don't be shy to ask questions you may have about your wine. After all, these questions are what any sommelier lives for. 

(Photo Credit: Salut.com)

Starting with the West is the Winter Okanangan Wine Festival situated at the beautiful Sun Peaks Resort. Perfect for any snow and wine lover, this festival is all about enjoying the fresh powder on the mountains of the beautiful Okanagan followed by relishing in an array of award winning BC wines, seminars and delicious food.

On the other side of the Coast is the coveted Ontario Icewine featured at the 16th Annual Niagara Ice Wine Festival. This festival spans a fantastic 3 week period filled with local cuisine, live entertainment and of course some of the best wines of the region.

For more information on the Okanagan Winter Wine Festival, including events, dates and ticket information visit their official website.

For more information on the Niagara Ice Wine Festival, including events, dates and ticket information visit their official website.

(Photo Credit: The Wall Street Journal.com)

Let's start with the Reds:

First up is Cabernet Sauvignon which is a bold, hearty red wine also known as "the king of red grapes". This is a fruity wine rich in tannins and heavily oaked. A typical Cabernet will have notes of dark fruit like cherry, plum, cassis, blackberry, boysenberry as well as flavors of vanilla and coffee. As for a good food pairing, there is nothing quite like a nice Cabnernet with any kind of rich beef dish.

Next up we have Shiraz. Shiraz is big, bold, complex and very flavorful. This wine doesn't have a problem standing up to rich dishes such as roasted leg of lamb and hearty mushrooms but it's also perfect all on its own. With notes of ripe berry fruits, smoke and pepper, the versatility of the Shiraz is undeniable. 

Now lets talk about the Zinfandel. Here we have an extremely versatile wine that is a great choice for savoury dishes such as spaghetti and meatballs, eggplant parmesan, and lasagna but also serves extremely well with cheese platters and even chocolate. 

Is the cool weather only reserved for our big reds? Absolutely not. The last thing we would want to avoid during the Winter months are our white wines. They have a fantastic place no matter the season and that's exactly where a full bodied Chardonnay comes to play. Chardonnay is your big hitter white that pairs well with those cold weather dishes such as chowders, roasted chicken and pasta with cream sauce. With overtones of tropical fruits, vanilla and smoke, it is a great choice for the offerings of this time of year.

(Photo Credit: Italian Food Net.com)

If you order three or more of the 2010 Limited Edition Series wine kits you will be entered into a special draw and have a chance to win your order Free – up to four kits.

You will receive one entry for the first three kits ordered and an additional entry for each kit over three ordered. For example if you order three Limited Edition kits you will have one entry and if you ordered 5 kits you will have 1 plus 2 extra entries for the fourth and fifth kits, making a total of 3 entries.

So the more Limited Edition kits you order the more chances you have of winning your order FREE (maximum four free kits).

ONLY at The Vineyard. Contact either store today.

DEADLINE to place your order is 5:30pm Thursday, December 9, 2010

Any wine enthusiast will marvel at the beauty and creativity of these hand crafted pieces. From a beautiful chic serving tray to one of the most magnificent home bar pieces around. The holidays are right around the corner and below are a list of gorgeous items made from used wine barrels. Perfectly suited for any wine lover in your life or of course, as a little treat for yourself:

Artist Claire Danthois's Home Bar/Wine Rack

Reclaimed Barrel Serving Tray

Oak Barrel Stave Cheese Boards and Paddle Boards

Chopping Blocks

Wine Barrel Candle Holder Centerpiece

Rustic Stave barrel benches 

The folding Wine Barrel Chair and Folding Wine Barrel Bench

Wine Barrel Lazy Susan

French Oak Wine Barrel Chandelier

Oak Barrel Stemware Rack and Holder

(Photo Credit: furnicraft.info)

7pm Friday November 19^th. At The Varsity Community Association, 4303 Varsity Drive NW

This event is the hi-light of our year, as well as commercial examples of each of the upcoming Limited Editions we will be offering food pairing samples with each wine.

Our guest speaker will be Dave Laroque who is a very entertaining and knowledgeable speaker who will present the Limited Edition wine series for 2010/2011.  Read more about Dave and our event on our Events Calendar page

This year we are changing the format a little. We will all be sitting at tables so we can taste the wines and food pairings together as Dave is describing them. We are all very exited and hope you too will enjoy the new format.There will also be lots of door prizes.

Admission is $20 but we will issue you a $10 coupon at the door. Tickets are on sale NOW at both locations.

You can also checkout the special web page for more information, recipes and fun at http://www.limitededition2010.com/

We still plenty of tickets left so us contact NOW and don’t miss The Vineyard’s Premiere event of the year.

Don't forget to try out our Limited Edition game and contest at www.limitededition2010.com.

(Photo Credit: Southern Living.com)

The holiday season is upon us again and that means, lots of food, wine and celebration. If you are the hosting type, you'll likely be planning your upcoming parties and guest lists already and beyond that, your menus. While there are no ironclad rules where food and wine pairings are concerned, there are certainly some simple guidelines that will help make your dinner parties easier and assist in a seamless party season. 

Sauvignon Blanc pairs well with tangy/tart dishes as well as smoked or grilled meats and fish.

Chardonnay has the wonderful ability to compliment fatty fish, like salmon, as well as roast chicken, lobster and pasta in a rich, lush sauce.

Serve a Riesling or Gewürztraminer with chicken or seafood containing sweet & spicy flavours like chilies and ginger as well as recipes with citrus notes.

A rich and rustic Zinfandel is fantastic with pâtés, mousses and terrines.

Malbec and Shiraz are bold enough to drink with barbecue sauce based meals, spicy dishes, sausages, ham and pork roasts.

When in doubt, think about pairing the wine with its region. For example, if you plan on making a Tuscan inspired dish, a beautiful Italian Chianti would be a natural fit.

And of course, no celebration would be complete without a toast of Sparkling Wine which will conclude any dessert course with utter panache.

(Photo Credit: Whole Foods Market.com)

Information, procedures and recipes are now available for you to download.

Go to our 'Winemaking' page by clicking on the tab on the top this page, then just click on the title you are interested in:

• Articles with Important Information on WineMaking
• Recipes
• Fresh Grape Procedure

They are in 'pdf' format - if you do not have a pdf reader, they can be downloaded free. Just Google 'pdf reader'

Kelly writes:

"Frozen wine slushes are hot. An appealing alternative to sangria or a wine spritzer, they are surprisingly refreshing, and retain the wine's character while adding and enhancing its attractive fruit flavors. Thirst quenching, not cloying, wine slushes are the perfect way for wine lovers to indulge their taste this summer while lounging by the pool or relaxing on the deck.

The most inviting wine slushes usually start with a dry, yet fruity white or red wine. (Some smart choices are Pinot Grigio, Sauvignon Blanc, Rioja, or Merlot.) Add a combination of fruit juice and/or fresh fruit, blend until smooth, and freeze until the desired consistency. (The alcohol in the wine will prevent the mixture from totally freezing solid). For a smoother, quicker result, pour the blended mixture into an electric ice cream maker and process until slushy. Serve in colorful tumblers or Margarita glasses."

Click here for some of Kelly's recommendations for delicious wine slush recipes. 

(Article adapted from Wine Enthusiast by Kelly Magyarics/Photo Credit: Supple Wine.com)

• Store your reminders on this fabulous cork board.
• In need of a new bath mat by any chance? Look no further.
• It's never too early to get started on those holiday wreaths.
• Weddings are expensive enough. Save some money with cork place card holders.
• Perhaps you're in the market for some new coasters? These wine cork coasters are perfect for holding your wine glasses.
• If you're in the midst of a home renovation project, cork baseboards are a super chic option.
• The garden can also benefit from cork as a moisture retaining mulch. Simply, chop or grind your used corks and sprinkle over your garden.
• If you happen to have a few thousand corks at your disposal and plenty of time on your hands, check out the chair Gabriel Wiese made of corks. 
• And if you're feeling especially ambitious, you may want to consider following the lead of one homeowner who covered his entire house in wine corks. Dedication at its finest.

Whatever your style or craft level, anything we can do to be a little more eco-friendly, small or large, all while getting to enjoy our favorite wine is naturally a win-win situation. 

(Photo Credit: Factory Direct Craft Blog)

Announcing…

World Vineyard Chilean Carmenère/Malbec

&

World Vineyard Argentine Chardonnay/Torrontes

World Vineyard Chilean Carmenère/Malbec

Chile’s signature grape, Carmenère brings dark cherry, chocolate and tobacco, while Malbec gives black fruits, red berries, spice and great structure, all leading to a lush toasty-smoky finish.

Drink with grilled beef, pizza, or dark chocolate.

World Vineyard Argentine Chardonnay/Torrontes

Argentina’s greatest white grape, Torrontes has enticing aromas of peach and orange blossoms, citrus and white fruit, complementing Chardonnay’s tropical fruit and green apple notes to a mouthfilling finish.

Perfectly balanced for food or casual sipping, serve with seafood, grilled pork, pasta in cream sauces or ratatouille.

Since this is seasonal release and there will be only a limited quantity of each of these products produced. This wine kit will be available to order starting September 7, 2010. Once they’re gone, they’re gone.

Divers have found 30 bottles of champagne thought to pre-date the French Revolution on the Baltic seabed.

When they opened one, they found the wine - believed to have been made by Clicquot (now Veuve Clicquot) between 1782 and 1788 - was still in good condition. The bottle - whose shape indicates it was produced in the 18th Century - has now been sent to France for analysis. If confirmed, it would be the oldest drinkable champagne in the world. Diver Christian Ekstrom was exploring a shipwreck on the Baltic seabed when he found the bottles.

'Sweet taste'

He took one to the surface, where he opened it and tasted it with his colleagues. "It was fantastic," he told the Reuters news agency. "It had a very sweet taste, you could taste oak and it had a very strong tobacco smell. And there were very small bubbles."

According to records, Clicquot champagne was first produced in 1772 but was laid down for 10 years, the French news agency AFP reported. Production was disrupted after the French Revolution in 1789. The wine found on the seabed was perfectly preserved because of the conditions of dark and cold on the seabed. If the bottles do come from the 1780s, that would make them around 40 years older than the current record-holder, a bottle of Perrier-Jouet from 1825. Wine experts estimate each bottle would fetch around 500,000 Swedish kronor (£45,000; $69,000) at auction.

The bottles were found off the coast of Aaland, an autonomous part of Finland. The local authorities will decide what is done with the shipwreck - and the champagne.

Article from the BBC News Photo Credit: Vinography.com

Whichever stain removal procedure you choose there are a few important rules to follow:

Blotting the stain is essential. You never want to rub the stain. This will penetrate the stain into the fabric further, deepening the stain and potentially harming the fibers of the fabric. Secondly, be sure to test any procedure on a small discrete area to be sure that the removal doesn't harm the fabric. Hydrogen peroxide for example acts as a bleaching agent and therefore may harm darker fabrics. Also, never apply heat to a stain (using an iron or dryer). Doing so will set the stain making it very difficult to remove. Lastly, when dealing with stains on clothing, check the label to see if it's dry clean only. If it is, don't attempt to remove the stain yourself. Take the garment to the dry cleaners as soon as possible.

Below is a list of various stain removal remedies using common household products:

For clothing:

1. Blot the stain immediately with paper towels. Combine 1 teaspoon laundry soap or dish soap and 1 cup hydrogen peroxide in a small bowl. Soak a clean sponge in the mixture, squeeze it halfway dry, then gently blot the stain. Place a dry towel or washcloth between the front and back of the garment if the stain has not penetrated through to the back of the fabric. This will prevent staining on the back of the material. Review the washing instructions on the label of the fabric. Heed any special care instructions. Wash in cool water and air dry if the fabric is machine-washable. Wash gently in the sink with a mild detergent if the fabric is hand-wash only.

2. Another red wine stain removal tip that works is to use club soda. This option is a great choice when dining out since you can find it in just about any restaurant. Simply moisten a clean cloth with the club soda and blot. Milk also works well for stains received at home or dining out. With the same method, blot the stain with a cloth moistened with milk. This works about 99% of the time, making a great red wine stain removal method.

3. If you have just spilled red wine, and you have white wine handy, pour the white wine on top of it. The white wine will dilute the red pigmentation and will make it easier to remove. You can also pour salt onto the stained area, wait a few minutes and rinse it out with running water. If you have an old stain, soak the stain with either lemon or vinegar and water solution (50/50), then wash it as usual.

For carpets and tablecloths:

1. For carpeting of light beige or white, start by blotting the wine stain with a clean cloth or paper towel first to absorb as much liquid as possible. Then try diluting one tablespoon of ammonia in one cup of warm water. Get the stain wet with the ammonia and water solution, allowing it to sit for about five to ten minutes. Now, use a clean cloth to again blot the stain. With this, the red wine should be gone.

2. Another home remedy is good, old-fashioned table salt. For this, sprinkle the salt onto the stain while the stain is still wet. As the liquid is absorbed, the crystals will begin to turn red or pink in color. Leave the salt on overnight or a minimum of six hours and then vacuum. In most cases, this red wine stain removal technique will work very well. Finally, moisten the wine stain liberally with club soda, blot, and then sprinkle with salt. When dry, vacuum.

As mentioned, there are also a number of commercial products that can get red wine stains out of carpeting and clothing, regardless of color.

(References: eHow.com  lestout.com Mrs Clean USA.com Photo Credit: A Cleaner Oven.com)

By no means does price dictate the quality of wine. There are plenty of fabulous inexpensive wines just as there are many less appealing expensive wines but in the spirit of an enchanting notion, let's take a look at the top ten most expensive wines in the world:

1. Chateau Lafite 1787 : $160,000

The bottle of wine that fetched the highest ever price was Chateau Lafite, 1787. It fetched a price of $160,000 at Christie’s London in 1985. The wine was bought for Forbes collection. The specialty of the bottle is that it bears Thomas Jefferson’s initials etched on the glass.

2. Chateau Mouton Rothschild 1945 : $ 114,614

Jeroboam Chateau Mouton-Rothschild 1945 fetched the second highest price ever. The wine was considered to be one among the highly admired vintages of the 20th century. It was sold for a whopping $114,614 at Christie’s London in 1997.

3. Chateau d Yquem 1784 : $56,588 
The wine bottle of 1784 Chateau d’Yquem stands third. It was sold at Christie’s London in 1986 for an amazing sum of $56,588. This bottle also bears the initials of Thomas Jefferson.

4. Massandra Sherry : $43,500

Now comes the turn of the 1775 Sherry from the Massandra Collection, sold at Sotheby’s London in 2001. It fetched a price of $43,500. Massandra winery was highly admired in the Czarist Russia. Massandra’s cellar contains umpteen bottles (close to a million) of both Russian and Western European wines. This Sherry was the oldest among the Western European variety.

5. Romanee Conti, DRC 1990 : $28,112

At the fifth place stands set of eight bottles of Romanée-Conti, DRC 1990. The set was sold for $224,900 (or $28,112 per bottle) at Sotheby’s London in 1996.

6. Le Montrachet, DRC 1978 : $23,929

Sixth in line is Le Montrachet, DRC 1978. Seven bottles of it were sold at Sotheby’s New York in 2001 at $23,929 per bottle.

7. Romanée-Conti DRC 1990 : $5,800

Romanée-Conti, DRC 1990 is in the seventh place. 6 magnums of the wine were sold at Zachy’s New York at $5,800 each.

8. Screaming Eagle 1994 : $3,833

At the eighth spot stands three bottles of Screaming Eagle 1994, sold at Christie’s Los Angeles in 2000. The price fetched was $3,833 per bottle.

9. Chateau Mouton Rothschild 1982: $700

Ninth in line is fifty cases (six hundred bottles) of Chateau Mouton-Rothschild 1982. The sale was made at Christie’s/Zachy’s New York in 1997 for an astonishing price of $420,000 ($700 per bottle).

10. Screaming Eagle Cab 1992: $300

This wine is usually sold for $300 but this wine should have ranked first in terms of price, its value was somehow overshadowed as it was auctioned forcharity. Imperial of Screaming Eagle Cab 1992 was sold at the Napa Valley wine auction in 2000 for an astronomical sum of $500,000. The wine as purchased by Cisco Systems executive Chase Bailey. Though technically it had fetched the highest ever price, but much of its price has to be discounted as it was meant for charitable purposes.

(Partial article and photo credit from World Interesting Facts.com)

For more information on The California Wine Festival and to purchase tickets, visit their official website: California Wine Festival.com

(Photo credit: California Wine Festival)

It's likely no surprise that whites are favoured during the Summer months but did you know that rosés are one of the best sellers as well? Rosés are fantastically refreshing on a hot day. In the white category some popular choices are Australian or New Zealand sauvignon blanc and South African chenin blanc.

But that doesn't mean you have to forgo a fantastic red. There are plenty of fabulous reds to enjoy during the hot times. You'll want to look for light to medium, young vibrant reds with good acidity such as a California pinot noir or a Chilean merlot. True to form with their reputation for being versatile, both of these pair very well with a wide range of foods.

Finally, It could be said that sparkling wine is an essential for every season. It's an obvious requirement in the Winter for the holiday season and of course for New Years Eve. Spring welcomes it for Easter and Mother's Day celebrations and then there are the summertime festivities. Sparkling wines are so pleasantly thirst-quenching on a hot Summer night. It could be said that sparkling wine is an all season winner and a particularly hot seller during the Summer season. 

While there are never any rules where your own personal preferences are concerned with wine, from day to day, month to month and season to season, the one thing that is certain is that there is always a special wine to get you through.

(Photo Credit: Kobrand Wine and Spirits.com)

Winery tours generally consist of guided tours from an expert from the winery examining the vineyard and giving a history of the winery. Your guide will explain what happens in every stage of the winemaking process at their winery and explain the region in which you are exploring. Then there is the tasting room where a number of the wines produced by the winery can be sampled. Many wineries also cater to dining by providing an on site restaurant, making it an excellent way to enjoy various food and wine pairings as well.

There are various tour packages available so a winery tour is something that should be planned ahead and the internet is a great resource to do your research. For example, from private to group tours, some wineries offer a quick tour that can last about 30 minutes but there are much more intensive tours including half day tours, full day and even overnight stays that take you to several local wineries providing a very in-depth feel about the regions you are enjoying. While you may witness a similar practice of the winemaking process at each winery, every winery has its own complexities therefore you will gain valuable insight at every different tour in every different region.

Winery tours have so many options to choose from offering an elaborate adventure or a relaxing affair. They are certainly a must-do for anyone with a passion for wine.

(Photo Credit: Grand Pacific Tours.com)

(for a limited time only)

For a limited time only, Winexpert is offering three great products for you to make and enjoy this fall. We are pleased to announce the return of Chocolate Raspberry port and are excited to announce the return of Okanagan Peach Icewine (by popular demand) and the introduction of Blackberry Port.

Blackberry Port Style

Native to the Americas, Blackberries are bursting with intense fruit flavours. Often used to describe Cabernet Sauvignon, blackberry aromas are deep and richly fruity. This, along with lingering tannins and a gorgeous deep purple hue make it an excellent foil for the broad richness of Port. Bright berry notes lift up this wine, making it a superb foil for intense cheeses, roasted nuts and especially chocolate desserts. 

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7  

Body: Full  

Alcohol by volume: 15% - 16.5%

Chocolate Raspberry Port Style

*Gold medal winner at the 2008, 2009 & 2010 WineMaker Amateur Wine Competition.*
Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously – if you can keep any that long!

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7

Body: Full

Alcohol by volume: 15% - 16.5%

Okanagan Peach Icewine Style

*Gold medal winner at the 2009 and 2010 WineMaker Amateur Wine Competition.*
The Okanagan Valley lies in the rain shadow of British Columbia’s Coastal mountains. The region’s very low annual average rainfall means that part of the valley is a true desert! In this climate grapes ripen to perfect intensity, with notes of honey, apricot, and spice. Winexpert’s Okanagan Peach Icewine style has deep floral notes, stone fruit and perfect sweetness, balanced with the sun-ripened perfume of a luscious peach.

Food pairings: Can be enjoyed all on its own, it’s an excellent accompaniment to earthy or salty cheeses like Danish blue or Tilsit, or spicy snacks like tapas or flavourful Asian dishes.

Oak: None

Sweetness: 8

Body: Full

Alcohol by volume: 11.25% - 12.5%

DEADLINE FOR PRE-ORDERS: August 4, 2010.
Reserve these great products to ensure you don’t miss out.

*Denotes award received at the 2008, 2009 and 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com

Each year, winemakers throughout North America put their trust in Winexpert and enter wines made with our products, and each year those wines consistently receive amazing results in this competition across all of Winexpert brands; Limited Edition, Estate, International, Original, World Vineyard, Vintners Reserve, Spéciale and Island Mist– a testament to their winemaking ability and also to the award-winning quality that Winexpert wine kits produce.  

The highlights:

• A Winexpert Selection International Australian Shiraz took home this year’s Best of Show Red.
• Every Winexpert brand this year had more varieties win an award. In fact 97 different Winexpert products won an award this year, that’s 13 more than last year’s record of 84!
• Wines made with Selection Spéciale won an incredible 45 medals.  Our Port, Cab Franc Icewine style, and Riesling Icewine style were once again gold medal winners for the third year in a row, as well both of the past Seasonal Release varieties, Chocolate Raspberry Port and Okanagan Peach Icewine were once again gold medal winners. 

The results above reflect that of just one competition.  Each year, wines made with Winexpert products win hundreds of medals at major amateur winemaking competitions held throughout North America.   But it’s not the medals that we’re proud of. What we value most is that you, our customer, trust that you will produce a wine of award-winning quality when you choose Winexpert brands.

Taste the success! And let your Winexpert Authorized Retailer help you choose your next award winning wine kit.  

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

Below is a listing of all the wines that won awards at the 2010 WineMaker International Amateur Wine Competition:

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

If you are throwing your first wine tasting party your best bet is with a blind tasting. This way you can familiarize yourself with what a tasting consists of without having to worry about themes and food and wine pairings, which make throwing a wine tasting a little more involved. A blind tasting basically consists of concealing the wine's identity. In other words, no one knows which wine they are tasting. The reason for a blind tasting is simply to rely on your senses without any other outside information that could potentially influence your judgement of the wine. This is a great way to learn to trust your own taste and educate yourself on your likes and dislikes.

An important factor in hosting a wine tasting is obviously ensuring there is enough wine for everyone and the math in this regard is rather straight forward. Plan to serve 2 ounce samples of each wine. So if you have 12 guests you will need 1 bottle per person. However, it never hurts to have a little extra, for emergency purposes. Which brings up the question of how many wines should be sampled. For a blind tasting between four and six is usually a good number.  

Beyond the wine itself it's a good idea to provide a tasting sheet for each guest. This sheet will be a resource for each guest to write down their experiences with each wine including any comments they may have, ranking the wine and to generate a dialogue amongst the group. And although one guest may be more informative of wine than another, this is an excellent time to learn from eachother in discussion. 

To spit or not to spit, that is the question and the answer is generally yes. Although it's perfectly acceptable to sip the wine, you will want to keep a clear head during the tasting in order for your senses to be in top form. So it's important to provide a spit bucket. A small plastic cup for each guest is suitable for this purpose.

As for food it's best to stick to bread and water. At least until after the actual tasting. They will act as effective palette cleansers in between each tasting without interfering with the senses. It's also important to note that strong odours such as scented candles or intensely perfumed flowers should be avoided for the same reason. After the tasting is completed though, it's thoughtful to have a few appetizers to offer your guests.  

Finally, don't feel the need to go it alone. Before the tasting ask your guests for their input and ideas on what they would enjoy. They'll likely be happy to get involved and help and in fact you may find that each of your guests would like to bring their own bottle. That, of course, is something you will want to know ahead of time. Wine tastings should be festive and fun affairs and should never be overwhelming or intimidating. This is where a little planning goes a long way.

Photo Credit: WineTastingParty.com

The Food and Wine Classic 2010 runs from June 18th-20th. For more information click here to go to the official website.

(Photo Courtesy of Jaunted.com)

There are various reason for this and it's often debatable. Some people are staunch believers that corking happens strictly from a bad cork while others believe in the thought that the tainting may occur from wooden barrels, storage conditions of the wine and even transportation of the corks and wine. It's important to note that a corked wine has nothing to do with the original quality of the wine. Cork taint can affect wines irrespective of price and quality level. There is one undisputed reason for cork taint and that is the the contamination of a chemical called 2,4,6-Trichloroanisole or TCA for short.

Cellar Notes has a good explanation detailing TCA comntamination:

A 'Corked' wine is a wine that has been bottled with a cork that is contaminated with TCA (2,4,6-Trichloroanisole). TCA contamination usually comes from corks but can also come from barrels, other cooperage or even, apparently, from wood within the cellar including walls or beams. The term 'corked wine' is applied to all wines with TCA contamination because corks are the souce of most of the problems. The wine industry estimates that as many as 3% to 7% of all wines have TCA contamination at levels that can be detected by consumers. Because most people are not trained to recognize the smell and taste of TCA, only a very small fraction of these bad bottles are ever returned to stores or sent back at a restaurant.

Even a very tiny amount of TCA in a wine can ruin it. Most people become aware of TCA in quantities as small as 5 parts per trillion and some individuals are even more sensitive. When TCA is present in quantities high enough to be evident to a person, it comes across as 'musty' aromas and flavors. Even when TCA is not evident in the smell or taste of a wine, very small quantities can subdue the aromas and flavors of fruit that the wine would ordinarily exhibit.

TCA does not pose a health risk (at least in the levels found in wines). It just imparts the aromas and flavors that are objectionable when found in sufficient quantity. Many wines have levels of TCA that are below the threshold of perception. Wine is not the only place you can find TCA. It is also found in some municipal water supplies as well as in some teas.

A great deal of work continues in the cork industry as well as at wineries to develop methods to eliminate corked wine. So far, no completely reliable method has been found.

There are other causes of bad bottles of wine, but TCA contamination is the primary fault you will find in otherwise well-stored bottles. Other faults can include wines that are oxidized, lightstruck or have undergone unplanned secondary fermentation.

Detecting corked wine can sometimes be fairly easy with just a sniff of the wine. It will have a characteristic odor described as resembling a moldy newspaper, mushrooms, wet dog, damp cloth, or damp basement. However there are times when it's a little more challenging to detect and the only way to do so is by tasting the wine. If this is the case, it will taste like all of the similar qualities above as well as tasting astringent and with a raspy finish. 

Sadly there is no easy way to avoid a corked bottle of wine. Cork is a natural product and can be fair game for microorganisms. And if nature has taught us anything it's that not everything can be perfect all of the time. 

(References: New York Magazine, Cellar Notes, The Wine Doctor. Photo Credit: RSC.org)

There has been much talk of the rosé the last few years and for good reason. Rosés are often under rated and don't get the credit they deserve. There are many reasons to choose rosés. For example, a great bottle of rosé can be found for a very reasonable price. They are a younger wine best enjoyed now without years of aging. But perhaps most exciting for any food lover is that rosés pair very well with a wide variety of foods from prawns to goat cheese to chicken, spicy chorizo and fish and BBQ is a perfect match for a dry rosé. 

Spring and Summer are absolutely the time of year to sit back with all of the wonderful things a rosé has to offer. Refreshing, versatile and very drinkable have all the makings of a warm weather hit. And the new generation of rosés are just that.

(Photo Credit: Creative Loafing.com)

Refrigeration is key as the cooler temperatures slow down the degradation of the wine so tightly re-corking the bottle and storing it in the fridge is the simplest and most important step. Half bottles of wine are available for purchase and if you happen to have a spare empty half bottle (375 ml), pour the leftover wine into the bottle and re-cork. This way the amount of oxygen that is allowed to come into contact with wine is substantially diminished. 

A rather more debatable method of storage is the use of a hand pump vacuum accessory. There are some that believe the vacuum method to be ineffective and even detrimental causing the wine to become flat and dull. The same argument surrounds the use of a compressed nitrogen device that squirts nitrogen into the bottle and is supposed to displace oxygen. Both have their naysayers and enthusiasts alike and both are good accessories in theory and certainly worth personally trying but there are varying reports on either of their effectiveness.

Another popular storage option for open wine is, believe it or not, in the freezer where individual servings can be frozen in ice cube trays and used at a later date for cooking. And if freezing isn't  for you, why not go ahead and plan a meal cooking with your leftover wine right away? There are many delicious dishes that are made with wine.

One last thing to note is the ideal maximum storing timeline. Some are adamant that  leftover wine be consumed the next day and no longer while others follow a 3-4 day rule. This is where your palette makes the decision but note that older wines will deteriorate in quality much quicker than younger wines. Also, make sure to remove red wine from the fridge a couple of hours before consumption to allow it to come to a suitable temperature. These are just a few tips to ensure your wine experience continues to be even that much more enjoyable. One glass at a time.

(Photo Credit: pizzeriaventi.com)

It's true that wine should never be considered based on whether it's fashionable or not after all, the word fashionable to most translates to trendy and that is certainly no way to choose your wines but there is good reason to relate wine to seasons. Spring for example embodies rejuvenation and invigoration and these characteristics call for young, light wines.

So what then are excellent choices for this beautiful season? Crisp Rieslings, an elegant floral Pinot Gris, a refreshing, zesty Sauvignon Blanc or a fruity German Muller-Thurgau are all supremely satisfying for Spring and otherwise. The ease in which these wines can be enjoyed are perfect choices for the refreshment that is Spring.

(Photo Credit: Seaside Florida)

While there are certainly a few elaborate entries, for the most part the list is a huge source of information for any wine lover.

Click here for the full article on Food and Wine.com.

(Photo Credit: Linda Paul)

Moleskine has recently come out with a line called "Passions". The Passions line includes specialized journals for a number of passionate people such as music enthusiasts, film buffs, foodies and wine lovers. We are talking about so much more than a plain old blank journal though. As Moleskine puts it, "The Wine Journal is your ideal wine cellar on paper." The wine journal contains a variety of desirable features and is extremely customizable with theme based sections for detailed noting on all aspects of white wines, reds, rosé, sweet wines, sparkling wines and spirits. There are also 6 tabbed sections to further personalize the journal and 10 blank pages for additional notes. There are several adhesive tabs to customize your experience as well as a wine glossary and measurement and conversion chart. The Moleskine wine journal is full of categories that will make your wine journey more simplified, organized and even that much more enjoyable.  

For further information on the Moleskine Passions Collection visit Moleskine.com

(Photo From MoCo Loco)

The most common reason for decanting is to remove the sediment from an older wine, particularly red wine. The reason sediment occurs is because wine naturally has particles from the grape skins and seeds but with the aging process those particles have had the opportunity to separate from the wine and settle in the bottle. By using a decanter you can easily separate the sediment from the wine. This is a very desirable quality of decanting as the sediment is not something one would want to consume. While it is a natural result of the aging process and completely harmless, sediment is not exactly appealing to the eye or the mouth.

Another benefit of decanting is to let the wine breathe which simply means letting oxygen mingle with the wine, usually younger wines, to open up the the aroma and revealing the full potential of the wine by softening its young bite. Simply uncorking a bottle will not permit enough air exposure because of the small opening of the neck.

Finally, from a strictly vain perspective, using a decanter is a beautiful way of presenting your wine. In most cases, decanters are designed to look charming and attractive. The old saying holds true that we eat with our eyes first and the same can be said for enjoying wine. Color is an important factor in wine drinking and for that reason alone, serving wine in a decanter is fabulously alluring. 

When decanting to remove sediment there are a few steps to follow:

-Stand the bottle upright for several hours or the day before you plan on decanting so the sediment can settle on the bottom of the bottle.

-In addition to removing the cork you will also want to remove the foil seal surrounding the top of the bottle. This allows you to see the entire bottle and thus, when the sediment reaches the top you will know when to stop pouring. Some people choose to do the pouring process with a lit candle behind the bottle to further assist in noticing the sediment in the neck of the bottle. To do this, place the lit candle directly behind (but not touching) the neck of the bottle. 

-Gently and slowly pour the wine into the decanter trying to avoid any of the sediment sneaking in. You will notice the presence of the sediment when you see it as it is much thicker and darker than the actual wine itself. Once you see the sediment in the neck of the bottle while you are pouring this is the time to stop pouring. Place the bottle down to rest for a minute or two then carefully pour once again just to be sure.

-After you have successfully decanted the wine you may serve it immediately.

In the absence of sediment if your goal is to let a younger wine breathe, simply pour the wine into the decanter and let it breathe an hour or so.

When choosing a decanter you'll want to look for a clear glass carafe. There are many different decanters on the market and they can range from simple glass to exquisite crystal. They come in an array of shapes, sizes, even upright or sideways versions. And while the more elegant decanters can run fairly pricey, a basic decanter will retail for an average of $20-$30 and that is all one really needs for effective decanting. These can usually be found at any gourmet kitchen shop, specialty wine stores or are widely available online.

Decanting is not absolutely necessary by any means but it does have its benefits and if for just a few reasons it certainly adds an extra element to partaking in a delightful bottle of wine.

(Photo Credit: Riedel.com)

Temperature

Humidity

Ventilation

Light

Storage Angle

1. The temperature in which you store your wine is perhaps the most important factor. Especially when aging wine but even wine that is stored for just a few months can be affected by poor temperature conditions. Ideally you'll want the temperature to be between 40-65 degrees Fahrenheit or 7-18 degrees Celsius. It is also important that the temperature level rarely fluctuates more than 5 degrees F or 2-3 degrees C.

2. Humidity is important because a too humid environment can create mildew and potentially rot the cork. Where as if the environment is too dry, the cork can dry out and crack. An optimal humidity level is one that is between 50% and 70%.

3. The cork may allow air to seep into the bottle so ventilation is important because storing your wine near products that have intense odors such as cleaning products could inevitably permeate into the wine.

4. Although the bottles have built in filters that will protect the wine to a certain degree, they can only do so much but not all, therefore storing wine in a dark place that will not allow UV light to penetrate the glass, which causes degradation, is necessary.

5. Store your wine anywhere between horizontally and a 45 degree angle to ensure the wine is always touching the cork which will further reduce any chances of air getting into the bottle through the cork.

Essentially what we are trying to achieve with proper storage is avoiding the allowance of air, humidity and light to come into contact with the wine being that these three factors are what will ultimately alter the quality of your wine. Humidity and temperature fluctuation can be the hardest areas to control and that's where a wine cooler, otherwise known as a wine refrigerator can be helpful. There are many brands, sizes and styles available ranging from the most basic and economical to the elaborate and extravagant. While a cooler is not critical to your wine storage it can certainly be of assistance and make the process easier.

For more information on wine coolers click here for a comprehensive guide from Wine Coolers Guide, complete with reviews on a variety of coolers.

(References: Cellar Notes, Basic Wine Knowledge, Jonathon Wilson. Photo Credit: Wine Storage.biz)

There are a few things that will ensure a flawless Valentine's Day celebration; lovely wine, delicious food and a thoughtful present. If your idea of a good time is dining out, now is the time to make reservations at your favorite restaurant. If you enjoy cooking though you can't go wrong with a beautiful home cooked meal. Your sweetie will appreciate your attempts either way but then there's the gift. Buying a gift for your loved one can be challenging at the best of times but Clo Wine Bar in New York City has a variety of absolutely stunning handblown decanters, glassware and wine accessories that any wine lover would adore.

(Photo Credit: David Prince)

Better Tasting Wine decided to take a closer look at some popular myths about wine. 

1. Wine goes best with cheese?

Contrary to common practice, great wines should not be accompanied by cheese. Cheese's heavy texture and taste rid the tongue of its ability to fully enjoy the richness and balance of a good wine. 

2. Vintage wine means expensive wine?

Vintage wine is a wine with a “birth year”. The term has been commonly misused to describe expensive wine. When in reality, most non-sparkling wines are vintage wines.

3. Slow dripping wine legs indicate a better quality wine?

The wine's legs (the "tears" that flow down on wine glass when you swirl) indicate the full-bodiness of the wine but give no indication of the wine's quality. Fuller-bodied wines generally have slower dripping legs.

4. Letting a bottle of uncorked wine sit for an hour can make the wine taste better?

Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to treat yourself and your wine. Not only can you not drink the wine for an hour, the aerating method is ineffective. The narrow bottleneck simply prevents air from opening up the wine.

5. France is the country that produces the most wine?

Italy though smaller in size than France and California is the world's largest wine producing country. With ~20 wine regions stretching from its north and south end, Italy also offers the most variety of wines. 

6. Cabernet Sauvignon is the most planted grape?

“Cab” might be the most well-known type of red but definitely not the most planted grape. There are more merlot grapes planted in the world than any other red or white grapes.

7. Wine tastes much better with age?

This is true for premium, high quality wines, but not true for many wines. As a general rule of thumb; Inexpensive, dry white wines should be consumed within one to three years of its production year. Inexpensive red wines should be consumed in one to two years.

8. Red wine causes more headaches than white wine because of its higher sulfites content? 

Contrary to popular beliefs, sulfites (or sulfur dioxide) do not cause headaches. Our bodies produce sulfites each day. Sulfites can also be found as a preservative in many common daily foods. However, to those with asthmatic issues, sulfites can induce an allergic reaction.

Red wines have less added sulfites than white wines as their grape skins have natural preservative ability. Cheap, low alcohol white wines require more sulfites to prevent oxidation.

9. Storing an unfinished bottle of wine in the fridge is an effective way to preserve it? 

While great for white wines, putting intense red wines into the fridge will tone down its flavour and acidity. Even after warming, the wine will not taste the same.

( Article slightly adapted from Better Tasting Wine. Photo Credit: Abigail Emerson)

Discovering your palate is simply a matter of tasting a variety of wines and deciding what you like and don't like. There is no wine that is one-size-fits-all because every one has different tastes. Making note of your preferences will significantly improve your selection and experience of wine. As you taste wine, write down your impressions and look for patterns in your preferences. Wines have four basic components: taste, tannins, alcohol and acidity. Tastes can range from fruit, leather, spices, nutty, vanilla, or some combination of the above - what are your favorites? Do you prefer strong or subtle tannins, alcohol, and acidity? Do you like sweeter or dry wine? Answering these questions will generate a better understanding of what you like.

Finding your taste for wine is an ever evolving process as our senses change from time to time. Given our uniqueness there is no right or wrong when it comes to choosing a wine that you like. In the end it's really up to your taste buds to decide.

Below is a quick quiz from Food and Wine Magazine to help further familiarize yourself with finding your wine style:

1. Which do you drink?

WHOLE MILK:

Go for richer, more full-bodied wine—California Chardonnay, for instance.

SKIM MILK:

You like lighter-style wines, such as an Italian Pinot Grigio.

2. Which do you prefer?

GRAPEFRUIT JUICE:

You like things with high acidity—for whites, that means varieties like Sauvignon Blanc or Riesling.

ORANGE JUICE:

You prefer sweeter, riper flavors, try an Australian Chardonnay.

3. Which would you rather have on a steak?

CRACKED BLACK PEPPER:

Try spicy Old World reds, like a  Montagnac Syrah.

BEARNAISE SAUCE:

You want a lush, smooth California Merlot.

4. Which sounds more appealing?

BLACK TRUFFLES:

You're a fan of earthy, funky umami flavors. Drink a Chilean Pinot Noir from the Old World.

BLACKBERRIES:

You love fruit. New World reds are your thing: Australian Shiraz.

For a more detailed quiz on finding your wine personality, click here to take a 20 question quiz from Food and Wine.

(References: Food and Wine, Cellar Notes. Photo Credit: Stacy Brady)

Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.

Appellation: The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc.

Balance: Harmony or "being in tune" among the various components of wine, fruit, tannins, alcohol and acidity.

Barrel Aging: The process of maturing wines in a barrel for months after fermentation.

Barrel Fermentation: Winemaking technique whereby alcoholic fermentation results in a barrel (usually oak).

Big: A wine that is powerful in flavor or tremendously harmonious in how it presents its components (see "balance") can be called big. You can also use this term if you just really really like the wine!

Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.

Bordeaux: The most important wine region in France. Wines from this area are called "Bordeaux". Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.

Bouquet: The array of aromas in a wine. Also known as "the nose".

Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

Cava: The name for Sparkling Wine (similar to Champagne) from Spain.

Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.

Champagne: An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.

Chewy: A way of describing especially thick texture and/or tannins in red wine.

Claret (Clairet): In England, "Claret" refers to English-style Bordeaux or wines from Bordeaux. In France "Clairet" is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

Complex: In wine-speak, this is a positive term, referring to lots of different flavor and aroma components in a wine. Dry/Off

Dry: Little or no sugar = "dry", slightly sweeter = "off dry".

Fermentation: A process whereby yeast acts on the sugars in ripe grapes to produce alcohol.

Icewine: A special wine produced by leaving the grapes on the vine until they are well frozen. They are then hand-picked and immediately pressed, while still frozen. The frozen must is then fermented and aged in barrels. Icewine is thick and sweet with rich and complex flavors.

Late Harvest: Indicates grapes that are picked as late as possible in the season for maximum sugar content.

Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.

Oak: Wine is often aged in oak barrels to add that distinctive "oaky" flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply "oak" flavor to reds.

Sediment: The pieces of debris at the bottom of a bottle aged wine that has not been filtered. One of the reasons for decanting a wine. 

Sommelier: In a fine restaurant, this is the person responsible for only the wine selection and is able to assist you with selecting a wine with dinner.

Tannin: This taste sensation comes from seeds, stems and skins of grapes, imparting a "pucker" to the taste as well as complexity and structure.

Varietal: Refers to wine made from a specific grape variety like Cabernet Sauvignon, Merlot or Chardonnay.

Vintage: The year in which the grapes were harvested.

Wine Glossary Adapted from: Wine and Leisure.com Photo Credit: Vermont Culinary exchange

According to the ultimate hostess, Martha Stewart, there are a few rules to follow at any fondue party: 

Rule 1: If a woman drops her bread in the fondue pot, she has to kiss every man at the table.

Rule 2: If a man drops his bread in the fondue pot, he has to buy a bottle of wine for everyone at the table.

Rule 3: If someone drops two pieces of bread in the pot, they have to plan the next fondue party.

Martha's Tip: Make sure you invite men you want to kiss to your fondue party.

Recipe:

8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)

4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper

1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc

1 tablespoon kirsch (cherry brandy)

2 teaspoons freshly squeezed lemon juice

Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Assorted vegetables, cut into pieces, for serving

Directions:

1. Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

2. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

Serves 6

(Recipe and Photo from Martha Stewart)

Mimosas are wonderfully festive and even better, they are so simple to make. In lieu of orange juice, some popular alternatives are raspberry, grapefruit, pear and quite fittingly for this time of year, cranberry. Many variations also welcome a splash of Triple Sec or Grand Marnier which always add a little extra joy to any occasion. Serve mimosas at your next gathering and you can guarantee a great time will be had by all.

Mimosa Recipe:

1/2 cup juice, such as any of the above suggestions, chilled

2 cups champagne or sparkling wine, chilled

4 tablespoons Triple Sec or Grand Marnier

Directions:

1. Place 1 tablespoon of Triple Sec in each champagne flute.

2. Top with 2 tablespoons of the juice and 1/2 cup of champagne.

3. Serve garnished with a slice or berry of the juice you use.

Serves 4

(Photo Courtesy of The Food Network)