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Anthony Gismondi on Wine

Week in Review

Monday, November 28 2016
11 · 28

The Sparkling Season

It's that time of the year when sparkling wine sales skyrocket as people ring in the holiday season with a glass of fizz (or few). We drink sparkling wines year round, of course, and plentifully so. But there is something festive about popping that cork when you're making merry with friends and family over the winter holidays. We're finishing off putting together our Champagne Annual, which will be live on the site on December 5. In the meantime, we're starting off the sparkling season with some recently tasted BC bubbles today, a welcome trend we hope to see continue. Cheers ~

TR
The Spitter

Contributors

Treve Ring
From the TreveHouseby: Treve Ring
Ring and Goode on Sekt

Ring and Goode on Sekt

Germans have a lot of Sekt. Sekt, of course, is the German term for sparkling wine, and last year (2015) Germans drank more than 305 million litres of it. But their taste for fizz is not just limited to their own production: Germany is the world's largest consumer market for sparkling wine. Of the roughly two billion bottles of sparkling wine annually produced worldwide, approximately one quarter of them are consumed in Germany, with only 80% of this demand satisfied by domestic products. That’s nearly 5 bottles of bubbles for every German adult, and child...
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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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