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Public Events
There are many more complete wine and food calendars on the web but our goal is to post those events that appear to over-deliver for the ticket price. The key factors that affect our decisions (having spent over 20 years attending such events) include attending principals, the quality of the food and wine, the location and the chance to learn something new.
THE WEEK IN REVIEW
March 3, 2014. Welcome back to Gismondi on Wine. It is year sixteen at GOW, one of the oldest running wine review websites on the planet. For me personally it's year thirty-six of the journey and it’s already action packed. I’ll be heading to the Barossa Valley in a couple of weeks followed by stops in the Rhone Valley, Languedoc, the Napa Valley and the Okanagan before the Wien Summit in Lake Louise. Look for new reviews post-Vancouver International Wine Festival and even more notes form our regular stash of bottles on the bench. In the meantime checkout our Top 100 wines for 2013 as well as the Top Imports Under $15, British Columbia A-Z and BC’s Top Ten Wines. Good news the new site is closer than ever with branding and layout almost complete. Thanks again for visiting our site where the scores are about the wines, not the reviewers. ag
After a long year of tasting and travel we are always proud to release our own personal “Top 100” list. In short, we like these wines a lot and in most cases we will likely enjoy them for years if not decades. Not every wine will be available at retail; some will already be buried in private cellars while others will be on restaurant list. Your job is to drink anyone you come upon. Good hunting.
There are two ways to look at your savings. You can pocket the markup (usually equivalent to the price of the wine) or you take into account the savings and apply a portion of that to buying a higher quality wine for your sweetheart. Either way you win and you may discover the cooking-at-home part isn’t all that tough as long as you keep the menu simple. full article...
The news that Kelowna-based CedarCreek Estate Winery is being sold to Vancouver businessman Anthony von Mandl (owner of Mission Hill Family Estate) caught many by surprise last week. The sale is expected to be completed in late February. full article...
It is clear that by the time the Vancouver International Wine Festival rolls around at the end of February it will be a complete sellout. Such is the draw of France and French wines. But what is that style and how does it relate to us sitting here in the New World, not far from the Okanagan Valley, not to mention Washington, Oregon and California. full article...
In 2014, France returns as the theme country and as the wine nation that invented the concept of terroir and all its classifications. They will arrive with a handful of regional marketing arms to help spread the word. full article...
Before the new year becomes old I thought it might be fun to sum up some of the events and people encountered in 2013, and reflect on how they may be shaping the future of wine in 2014 and beyond. full article...
The somewhat derogatory non-vintage moniker is an expression many champagne houses are moving away from preferring instead to describe these sparkling jewels for what they are: multi-vintage, multi-blended wines and our report would concur - there isn't quite anything quite like Champagne. full article...
Dan Kosta is a gregarious, forthright fellow, whose good fortune in the wine business is not lost on him. “We started out thinking we could make a few barrels of really tasty wine, if things went well. We never really thought of it as becoming some kind of cult thing.” Napa’s cabernets have the market cornered on that, but still, the kind of exotic, fulsome, fully expressed pinot noir Kosta Browne produces is in batches too small to slake the collective thirst. full article...
Late in the summer, Newfoundland’s star executive chef Jeremy Charles of Raymond’s restaurant in St. John travelled to West in Vancouver where executive chef Quang Dang was waiting as host. Charles brought a small brigade, food and wines featured on his list and they even brought some iceburg chunks, to cool the water at table. It was a fascinating look at the bounty of two oceans and two parts of Canada. full article...
Grappa as most people know it is a fiery spirit, clear, hard, and better taken with an espresso or strong coffee, where it is called in Italy, correto. The English connotation there is also appropriately evocative: it “corrects” not the coffee, and not the rough-hewn spirit, but the digestive system. full article...
New Year’s Eve evening is a great time for lingering over snacks with friends, before dinner or heading out to a party and there are certainly a number of cheeses that pair well with bubbles. We have been busy in the store all week selling our favourite matches so for any last minute shoppers here are some of our best bets. full article...
Do you know your guests well? If you are having close friends to your home, there is a good chance you may already know the kind of cheese they might enjoy. When you are entertaning people you hardly know and you know even less about thier tastes, it is always good to choose a more general selection. It is fine to push the envelope a bit, but you want to make people feel welcome in your home, not scare them! full article...
Having admitted that I don’t love all goat cheese and have been known to describe some as very 'goat-y' and 'barnyard-y', there are some that I like much more than others. I find that the more aged cheeses from the Loire Valley are some of my favourites, as well as some firmer goat cheeses like Queso de Cabra al Vino from Spain. full article...
The most important ingredient in Roquefort besides sheep milk is Penicillium Roqueforti. This mold is the secret that makes the taste of the cheese unique. The mold is specifically grown in special large loaves of rye bread. The bread is left in natural caves in the area until the centre has turned almost entirely to mold, and then the loaves are cracked open and the mold is ground for addition to the cheese curd before it is pressed. full article...
The most common Pecorino available in North America is Pecorino Romano. It is substantially saltier and much stronger than most of the other pecorinos we see. For me it lacks all the subtle fruity flavours that are the very reason I love sheep’s milk cheese. For cooking a robust flavoured dish, where a strong flavour is needed Romano is great, but for a table cheese it isn’t as appealing. full article...
Tasting wine takes you to many places, both hotels and restaurants - some good, some great and some bad. In response to many requests I will begin posting some basic details on where to stay and eat in wine country or wine friendly cities but only if I have first hand experience. Take it for what it is: a personal opinion but one that is based on many years of travel.
A 16 at 2355 Chestnut in the Marina area is named after a road in Italy. Expect delicious Naples-style thin crust pizza and light ricotta gnocchi as well as wonderful wood-fired cooking of Italy’s south. full article...
Four Seasons Resort Whistler's 273 guest rooms, suites and townhouses are generously sized and capture the spirit of a luxurious mountain residence. full article...
The Ritz-Carlton Santiago opened in June 2003 debut and immediately raised the standard of Chilean hotels. The hotel is set in Las Condes in the heart of the central business district. full article...
Cold, harsh winter weather has always benefited wine growers in this country if only because it acts as the perfect, natural pesticide but today freezing temperatures that blanket our vineyards each winter yield a much richer reward - icewine. full article...
