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Anthony Gismondi on Wine

Week in Review

Tuesday, January 10 2017
01 · 10

People Places and Things

Ten days into the new year and we are moving quickly at GOW. There are plenty of new notes to start the year and check out our Top Ten list which changes every Thursday. Today we have posted a ‘People’ story on Canadian Pier Luigi Tolaini with a number of new reviews. We are also preparing for the upcoming Vancouver International Wine Festival (theme region Canada) that opens February 13. Event tickets are now on sale at the Vancouver International Wine Festival site. 

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The Spitter

Contributors

Treve Ring
From the TreveHouseby: Treve Ring
Top Ten : Wines Under $15

Top Ten : Wines Under $15

We all know them. Maybe we’ve even been one ourselves. That person, come January, who swears off alcohol in a New Year, new start, liver cleansing, clean living, Dryuary. Yes – post-holiday restraint and moderation is a smart and healthy move. But, seriously now, no wine? The thought to me always sounded a bit too – un-moderate. Wine, in many cultures including GOW, is a part of daily life. Grapes are key members of the fruit group, yeah? Numerous studies have shown that wine – in moderation – leads to a healthy, lengthy, and much more fun life...
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Allison Spurrell
Cheese Pleaseby: Allison Spurrell
The Top 10 Cheeses of 2016

The Top 10 Cheeses of 2016

Picking only ten cheeses for 2016 is almost impossible when there are so many delicious candidates out there, but what the heck let’s do it. In no particular order, here are some cheeses that struck me as especially different and new, as well as some old favourites that continue to be consistently fine every year. *Treve has suggested special wine pairings for each cheese. TOMME DES CROQUANTS. This medium firm cheese is made in the South West of France and is brushed with walnut liqueur. I have tried other versions of this cheese while in Bordeaux last year, and I didn’t like them nearly as much...
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Jim Tobler
Tobler's Takeby: Jim Tobler
People : Carlo Mondavi

People : 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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