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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
October 20, 2014. Look for lots of new notes this month, especially spec wines in private shops. The last two weeks Stuart, Treve and I have caught up and tasted with Mikael Falkman of Champagne Taittinger (Champagne), Elaine Crane of Domaine Carneros (California), Kevin Judd of Greywacke (New Zealand), Joel Peterson of Ravenswood (California), Andrés Caballero and Alejandro Wedeles of Santa Carolina (Chile), Thomas Perrin, of Famille Perrin and Château de Beaucastel (Rhone), Antonio Morescalchi of Alto Las Hormigas (Argentina) and Mitch Boyd Rock Wall Wine Co. (California), Harry McWatters Time Estate and Don Triggs Culmina (Okanagan Valley), Dave Edmonds Nobilo (New Zealand), Kevin O'Brien Kangarilla Road Wines (Australia) and more to come. Treve is off to Australia and I’ll be working the Van Mag Awards this week. Thanks again for visiting our site where the scores are about the wines, not the reviewers. ag
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Our Top 100 and Ties
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.
  • Our Top 100 Wines of the Year 2013
  • Our Top 100 Wines of the Year 2012
  • Our Top 100 Wines of the Year 2011
  • Earlier Articles...
    ARTICLES ARCHIVE

    The Growing Okanagan and sub-regions
    A handful of south Okanagan wineries, after working diligently for five years, has recently submitted to the B.C. Wine Authority what is the first proposal to create the Okanagan Valley’s first sub-appellation.There will be nothing easy about this application, beginning with objections from those wineries that are not located within the delineated borders as set by the application. full article...
    Summer's Perfect Choice: Rosé
    When it comes to rosé worldwide, the colour of money in 2014 is pink, pale pink. True, certain markets still prefer a deeper tinge of pink and or even a touch red in their rosés but the reality is the light, pink/orange that originates in Provence is what consumers are clamouring for and producers around the world are shifting to the Provencal tint. full article...
    Grilling Picks
    It may sound odd but the notion of barbecue wines didn’t really exist a generation ago. We may have been grilling in the backyard but drinking wine with whatever was being cooked wasn’t on. If there was any drinking at all, most of it was beer, and it was done during the grilling. As for the grilling it was mostly rudimentary with a menu led by hot dogs or hamburgers. full article...
    Location Location Locaton
    I’ve spent the last two weeks walking, cycling, flying and ballooning over a number of vineyards in British Columbia and California, hoping to gain more insight into the question of whether site matters. By the time you read this, I will be cutting a swath across the Rhone Valley, from one appellation to another, trying to understand whether being unique is the final allure of wine. full article...
    Creating a World Class Winery at Misson Hill
    With so many eminent politicians, government officials and captains of industry in the room you couldn’t help but feel the presence of some unspoken code that making money from wine is all good but sharing a glass over lunch, well, that’s one step too far. It seemed especially ironic given how smitten the audience was by von Mandl’s rags-to-riches journey with wine. full article...
    More Articles...
    CHAMPAGNE & SPARKLING FIZZ
    Brutiful Champagne 2013
    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...
    TOBLER'S TAKE

    Fulsome, No Prison
    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...
    East Meets West
    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...
    Pulp Non-Fiction
    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...
    Earlier Articles...
    THE CHEESE COURSE

    Cheese and Sparkling Wine
    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...
    Holiday Cheese Plates for Entertaining
    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...
    Goat Cheese Can be Hard to Love
    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...
    Roquefort Carles
    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...
    Pecorino Affienato Il Forteto
    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...
    Earlier Articles...
    Books We Like
    I want to keep this section as simple as possible, as in books we like. We have also added our thoughts on who might best appreciate the book.
  • Great Wine Terroirs - Jacques Fanet
  • The Science of Wine - Jamie Goode
  • Taste Food & Wine - Matthew Jukes Tyson Stelzer
  • Earlier Articles...
    Top Imports Under $15
    British Columbia A–Z
    BC's Top Ten Wines
    Harvest Reports
    ANNOUNCING...
  • Golden Mile Bench Proposes to become Okanagan Valley's First Sub-Appellation
  • CedarCreek Estate Sold
  • Earlier Articles...
    The Vancouver Sun On The Road
    Okanagan Videos
    Enjoy our Vancouver Sun On the Road video series in the Okanagan Valley. full article...
    Where To Stay And Eat In...
    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 San Francisco Update
    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...
    Whistler, British Columbia - Four Seasons Hotel
    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...
    Santiago, Chile - Ritz-Carlton
    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...
    Earlier Articles...
    Icewine Hall of Fame
    Frozen Drops of Honey
    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...
    Earlier Articles...
    Wines Worth Looking For
    Our database is up and running and it's easy to use. For complete search instructions press here... full article...








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