Tuesday, June 29, 2010

True Patriot Love...

It's been a few days since my last post, and my business partner and I have been racking our brains coming up with some agency names. So, alas I am taking it to the people (all 3 of you!). Some options have included:

... Copper Wine & Spirits - copper being a symbolic representation of Ottawa and the area (parliament buildings, churches, etc)

... Rideau Wine & Spirits or St.Lawrence Wine & Spirits - the Rideau River or the St.Lawrence River, again symbolic of the region

... Tuesday Wine & Spirits - do all wines have to be enjoyed on the weekend? No! In honour of the Tuesday night wine!

Some honourable mentions included:

... Toasted Wine & Spirits - you know, when winemakers toast the barrels, but I felt it could be misinterpreted as "we're TOASTED!", so it quickly fell to the bottom of the list.

... Hera Wine & Spirits - Hera was the Greek Goddess of Kingdoms, Motherhood, Women... but some felt it might give the impression that we only deal in Greek wines

Cast your vote to the left of the screen!! And... if you have better ideas, *please* send them over.

My sister recently left half of a wine bottle open on her counter overnight and was worried that it had possibly spoiled the wine. Her question was: how long should you decant wine?

Unfortunately, there is no exact science to decanting wines (although some wine folk might disagree with me). The general rule of thumb is that the younger the wine, the more likely you will need to decant - there are more tannins in young red wines and more acid in young white wines, so allowing the wine to be exposed to oxygen will tame and balance the overall mouthfeel of the wine. Red wines that naturally have a lot of tannins (Cabernet Sauvignon, Malbec) also require breathing room; and reds such as Pinot Noir that impart barnyard aromas from the first wiff (yes, poopy smelling wine) will soften once decanted even for a few minutes, allowing more of the fruit aromas to come forward.

In honor of Canada Day this Thursday, I suggest the following red and white wines with your celebratory barbecue:

CLOSSON CHASE CHARDONNAY, 2007, Prince Edward County, Ontario - buttery and gorgeous! $29 The LCBO recently carried it, and it may be still be available across Canada. If not, it's worth visiting the winery personally (if you can make the trek!) or virtually: http://clossonchase.com/about/

SIBLING RIVALRY RED, 2008, Henry of Pelham, Niagara Peninsula - a surprisingly smooth combination of Merlot, Cabernet Franc and Cabernet Sauvignon, $13.95

For further wine recommendations and suggestions on wine and food pairings, check out Natalie MacLean's updated Wine Matcher site to the left of my blog.

Happy Canada Day!

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