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Anthony Gismondi on Wine

Week in Review

Monday, August 22 2016
08 · 22

Last Days and Rays of Summer

Is it just me? Where did summer go? Time flies when you're having fun I suppose, and we certainly do at GOW. We've tasted a few hundred wines this summer, mostly sun-friendly whites, rosés and fizz (we posted 17 sauvignon blanc reviews today). Anthony wrote about new values in summer drinking in The Piqueand suggested wines to match the late summer sun in The Vancouver Sun. A sure sign fall and harvest is on its way? The newly released red wines are starting to land on the doorstep in greater frequency, and vintage has begun in many wine regions, including the Okanagan Valley. I'm en route to Germany this week to dig deeper into lively and pure organic wines, as well as Sekt, before we reconvene back to Vancouver just after Labour Day for Top Drop. Until then, make the most of these last rays, and days, of August. 

TR
The Spitter

Contributors

Treve Ring
From the TreveHouseby: Treve Ring
VDP Grosse Gewächs Riesling

VDP Grosse Gewächs Riesling

I well remember my first wine class. Not more than twenty years old, knowing next-to-nothing, and practicing things like pronouncing gewürztraminer and spitting in public. Everything was blurring together in a sangria of names and soils and fruits and regions. But one grape really stuck out. Riesling. “Many wine lovers believe this is the greatest grape variety in the world, capable of extraordinary feats of vinous magic”, my teacher enthused. Zing. Like the first lick of Mosel riesling on the tongue, I was struck. My affair with the ancient and noble riesling had begun...
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Allison Spurrell
Cheese Pleaseby: Allison Spurrell
Agropur 75

Agropur 75

Quebec has a long and formidable history of cheese making that has the rest of the country working full out to catch up. Despite a long legacy of production and cheese styles, Quebec cheesemakers are not just sitting around idlely watching while the rapidly expanding repertoire of cheeses from the rest of the country takes over the market. They are working away in small and large dairies, developing new cheeses for an ever hungrier Canadian public. One brand new cheese to emerge in the last few years gives a nod to Canadian cheese history...
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Jim Tobler
Tobler's Takeby: Jim Tobler
Carlo Mondavi

Carlo Mondavi

Carlo Mondavi is enjoying a bit of lunch, before heading out for some appointments among clients who love the wine he and his father Tim Mondavi have made each year since 2005. It is called Continuum, for ample reasons, not the least of which is Carlo’s grandfather was Robert Mondavi, whose influence reaches far and wide, but who still exerts a keen influence on what his successors do. As Carlo puts it, “We are simply pursuing the same excellence in winemaking that my grandfather insisted on.” As new vines begin to mature and produce fruit, the first few years it is used to make a second label, called Novicium, itself a fresh, fruity, vibrant expression of what the young estate vines can do...
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