Most folks know that October is Breast Cancer Awareness month. All too many of us know of at least one person who has had breast cancer or who is currently battling it. The statistics are insanely alarming. According to the Breast Cancer Society of Canada:
Breast cancer is the most common cancer among Canadian women and its cause is unknown.
In 2014, an estimated 24, 400 Canadian women will be diagnosed with breast cancer and 5,000 will die from it.
1 in 9 women is expected to develop breast cancer during her lifetime (age 90) and 1 in 29 will die from it.
Okay, let’s move on from those terrifying statistics, and remain hopeful that a cure will be found. I’m going to let you in on a little-big secret. YOU CAN HELP BY DRINKING B.C. WINE.
British Columbia’s own TIME Estate Winery decided that they were going to step-up to the plate and make two wines called The Girls in order to raise money for Breast Cancer research [BC/Yukon Region]. No, I’m not kidding.
The better part: 100% of the profits of this wine goes to #charity. [Excuse me while I take a sip of the Gold Winning rosé...]
Upcoming Event & Fundraiser
On Friday, October 24th, 2014, there will be a showcase and fundraiser at the Village VQA Wine Store (3536 W 41st Ave & Dunbar) from 8-10pm. If you’re keen on buying a bottle of local wine sooner, supporting this charitable cause, and enjoying some company while raising a toast to universal good, then you can find these two wines at more than 40 BCLDB wine stores or private liquor stores. For a full list of supporting retail locations, click on charitablewines.org.
The Girls “Vivacious Rosé” 2013 is a sexy blend of primarily Merlot, with Riesling, Chasselas, Pinot Noir and Cabernet Franc. For those of you who have been following my blog for a while, you will know I’m not the biggest rosé fan. This is quite possibly one of the nicest rosés I have ever had. I feel like I should leave it at that, but if you’d like some tasting notes, here goes:
A youthful wine with delicate strawberry-kiss notes. Bring along a white-floral bouquet with hints of raspberry and you’ve got yourself a real date. A gorgeously dry wine with good flavour intensity, but delicate enough to keep you intrigued. Pucker up, folks. $19.99.
The Girls “Voluptuous Red” 2012 is, quite frankly, an everyday-drinking kind of Bordeaux-style blend. I’m impressed with its structure; confidence is always key, no? With Merlot, Cabernet Franc, and Petit Verdot, there are no surprises in the tasting notes:
Deep and intense notes of black cherry, blackberry, cocoa, and luscious plum. Good acid structure, medium (+) intensity, and a long finish…just like a lingering kiss. Aged in new French oak barrels for 18 months. $24.99.
If you have any questions, don’t hesitate to contact me, Town Hall Brands, or TIME Estate Winery.
Here’s to caring for the women in our lives and helping to find a cure!
Olfactory vs. Gustatory Wine Experiences: A Discussion
In July 2014, I sat down for a candid discussion with Ken Trimpe, a Washington-based photographer and oenophile who runs the website Decanter Banter. We met at the Wine Bloggers Conference in Santa Barbara, and it was delightful to be able to engage with such a creative mind.
All weekend, I had a surplus of questions swirling around my head. I already had plans to adjust my website content, and as such, I began brainstorming (and interviewing) folks about their thoughts on many of these questions. The reaction I had from a number of wine industry professionals was very positive. As a result, I am now here attempting to reiterate these conversations in blog form.
For sake of fancy definitions, olfactory refers to the sense of smell and gustatory refers to the sense of taste.
One of the ideas that has been floating around my brain is how people generally interpret wine.
As a trained professional, I evaluate wines in a systematic and methodical way. Factors around wine colour, glycerol levels, bouquet & palate notes, aging potential, etc., are all components of my engagement with wine. While it is fairly safe to say that most wine industry professionals experience wine in a similar way that I do, I have gained a curiosity around how untrained people experience wine, particularly through olfactory and gustatory means.
Why do you think people are more interested in how wines taste [gustatory involvement] as opposed to how they smell [olfactory involvement]? Which do you have more interest with?
Ken’s initial reaction to this question was not silence, but vibration.
Most people trust their tastebuds over their “sniffers”. I think the nose is important, but less people have the nose to pick up the subtleties. My wife thinks I have a good nose, and I don’t. I pick up tastes quicker. If you have a good sniffer, it’s a key in tasting wine.
There is no doubt that having a good sniffer is a key in tasting wine and that most people trust their tastebuds over their olfactory senses. Why is this? Has the ability to pick up subtleties with our noses been on a natural decline throughout evolution? Or have we simply trained ourselves through time to trust our tastebuds more than our noses? Either way, after having spoken with a number of people, it appears that people trust one more than the other.
Attending the Vancouver Int’l Wine Festival Blind Tasting Challenge February 2013
Coming back to Vancouver and mulling over this topic led me to look at things from a different perspective. Undoubtedly, experiencing food and wine transcends olfactory exposure. From the information that I received through discussions with people, the consensus is that most people have a stronger experience of food and wine on their palates. Generally speaking, many people jump straight into a taste experience and tend to forget (or pass by) the olfactory part of the journey. I questioned Ken whether or not he thought a lack of being able to make quick olfactory associations hinders part of the enjoyment process. He did not hesitate, again, to infer confidence as a key factor in how people approach wine.
I do. I think some people don’t trust or have the confidence to make associations. I can usually pick up on general associations like fruit or other categories. For me, it takes a while longer to figure out what it is that I’m smelling. Sometimes it hits me over the head and other times it’s just something familiar that I can’t put my finger on.
Confidence is a critical factor when attempting to understand a wine through olfactory and gustatory means. Of course, this requires knowledge gained from being acquainted with wine. Essentially, the more wine one consumes, the clearer associations will typically become. For example, having a good memory of what cherries smell and taste of is meaningful when experiencing a Pinot Noir. One who understands cherry smells and flavours will more confidently be able to interpret Pinot Noir. Confidence in making correlative associations is one of the missing links that can help bridge the gap between wine snobbery and the approachability of wine.
Maybe this is just my passion shining through, but I have frequently pondered how wine snobbery intimidates the general public and results in less-than exciting tasting experiences for them. Thus, I am left with the curiosity revolved around how a deeper focus on olfactory experiences might assist the general public in enjoying wine on a deeper level more so than they might already. While Ken has had his nose in a number of glasses, he admits that, for him, the olfactory experience is still more challenging when tasting wine.
I think sometimes the nose is a bit harder. I need to work at it a bit more. Not always, though.
Agreed. Not always. I think this boils down to personal sensitivities, and how swiftly we can draw on our memories of previously-learned smells and tastes.
While it cannot be argued that a full tasting experience requires the use of both one’s olfactory and gustatory senses, sometimes we will naturally identify more on the bouquet than on the palate, or vice versa, because the wine simply expresses itself in that way. This can come into play particularly when attempting to understand how a varietal is expressing itself or when blind tasting. I agree with Ken when he said:
Wines have clues, and you have to use all your senses to [understand it]. It becomes a process of elimination.
Other questions that arise revolve around individual sensitivities. When tasting a wine, do you, reader, find that your nose is more sensitive to smelling wine than your palate is with tasting it? Or do you find your palate is more in tune with wine than your sniffer? How do sensitivities play a part for you, or do they at all? Do you think that an awareness of sensitivities alters your confidence levels?
Better yet, does it even affect your enjoyment of a wine?
I do not feel that I am satisfied; I am clearly curious about how others experience wine. I would love to hear from you. Please feel free to leave a comment, or vote below!
Last year at the 2013 Wine Bloggers Conference in Penticton, British Columbia, I began thinking about doing some video blogging or podcasting. This year, the intrigue continued. I finally made a short 4 minute video about how I stumbled upon wine. It’s nothing over-the-top, as I filmed it on my webcam. However, I hope you enjoy the story!
Another Wine Bloggers Conference came and went, and of course, none of it would have happened without the support of the sponsors.
This year, I was provided with a generous scholarship to the 2014 WBC in Santa Barbara, California, and I was (and still am) wholeheartedly thankful that I had the opportunity to learn and grow as a wine blogger, interact with such passionate and amazing professionals, and visit a fantastic wine region of the world!
I would first like to thank Zephyr Adventures for hosting this amazing conference. Your dedication to helping people “move…taste…learn” is why this conference is always such a success. There are veterans who attend the Wine Bloggers Con year after year because they seek out the types of adventures that you provide. I’m hooked, too. Thank you.
It was a most sincere pleasure speaking with Katie and Whitney of Nomacorc again this year at the conference. Nomacorc specializes in zero carbon footprint wine bottle closures. The science will astound you, in addition to making you wonder why this technology wasn’t around sooner. We’re talking closure options for winemakers who can “choose [their] optimal oxygen ingress [...] to accommodate bottle aging as the winemaker intended”. How amazing is that? Thank you.
Nothing is complete without chocolate. Stafford’s Famous Chocolates were on board during the opening reception to share their artistic goodies with us blogger folk. I’m hard pressed not to point out that their dark chocolate almond bark was to die for! I’m still wondering why Stafford’s Chocolates can’t be the next big food group. Hello!? Thank you.
Bevmo had also set-up shop during the opening reception. It was very cool to learn more about this liquor store whose focus is on wine, spirits, liquor, beer, microbrews, and other treats. This California-based corporation was educating us on their products and services, which range from assisting brides & grooms with their libation choices to offering case lot specials. Thank you.
Banfi, let me tell you, Joe Janish (Director of Public Relations) knows how to throw a great party. It was also great to share and learn more about the Banfi vision of “offering wines of superior quality, and fostering the appreciation of wine through education”. It was great to try your 2012 Centine, and well, I’ve always been a fan. (Just recently opened a 2008 Chianti Classico Riserva…*drool*) Thank you.
Aside from attending informative and engaging sessions on wine and wine blogging, I had the chance to talk with Kevin Byrne and Gabe Medeiros, who are involved with Beverage Grades – a recent project that focuses on “fingerprinting” wine and using its chemical DNA to help consumers decide on purchases or help them with health concerns like sugar or pesticide levels in a wine. I was flabberghasted; this stuff is pretty awesome. Thank you.
I can’t forget to mention Duckhorn Vineyards and Rutherford Hill’s wondeful contribution to the conference. Not only did they sponsor the conference, but they also put on an amazing Merlot tasting called “#Merlot Me”. You provided a great experience for a number of us bloggers to dig deeper into wines that are unanimously considered “good vino”. Thank you.
WordPress, oh WordPress, how could we be bloggers without you? I am a dedicated WordPress user, and I am so glad that writers like myself have this kind of high-quality platform to help share our visions. Thank you.
I’m starting this blog post with a confession. No, not the type of confession where I sit down with a mediator between heaven and earth, but a confession centred around “oh-my-why-didn’t-I-discover-these-food-and-wine-pairings-sooner”!
I was pleasantly surprised to discover how well Portugal’s bold libations paired with international cuisine on the level it did. I am not claiming that this was impossible, but that I wish I could have experienced these culinary adventures at least a decade ago. Now, when I cook spicy Indian or delicate Japanese, I will be considering choosing a wine from Portugal to pair with it. Win!
Portugal offers a variety of interesting wine flavor profiles as a result of vinifying their unique range of over 250 indigenous grapes
According to archaeologists, Portugal was introduced to their grape varietals as far back as the Bronze Age
Tradition around wine making is on blending than single variety wines
Portugal has 31 DOCs/DOPs (Controlled Denominations of Origin)
Let’s learn Portuguese!
“Adega” – winery, cellar, or wine company
“Ano” – year
“Branco” – white
“Garrafa” – bottle
“Seco” – dry
“Tinto” – red
“Vinho” – wine
Setting: Santa Barbara. Friday, July 11, 2014. Wine Bloggers Conference’s Grandstand tent.
Setup: Head to a wine & food station, grab a pour, grab a plate, eat, taste, … and be transported into a cuisine chameleon’s world! No, they didn’t serve any cheese, but I just did.
Goal: “Discover Portugal: Influences Around the World – A Food & Wine Pairing Brunch” hosted by Wines of Portugal.
Pairing #1: Indian Masala Omelette with Quinta das Arcas – Arca Nova Alvarinho 2012
So, we all know how fun Alvarinho is, right?! Right!
This citrus-based beauty was youthful and classy. Hints of quince complemented the fine pear and yellow plum notes that drifted from the glass. The 2012 was bone-dry, with a light-bodied delicacy. On the palate, a slight prickle lifted the spirits, and brought out its green, herbaceous character.
The omelette had met its match, provided there was no spicy sauce on it. The topping on the egg pancake was made from potato flakes, tumeric, and coriander. Just enough gusto to give the tongue a run for its money!
The verdict: Can I have this for breakfast everyday?
Pairing #2: Portuguese Crostini & Grilled Halibut with Tomato Compote Alongside Casa de Santar Reserva Tinto 2009
The Casa de Santar was an evolving wine with clear-cut notes of crushed red berries, raspberry juice, grilled herbs, black cherry, and toasty oak. The palate was a bit smokey, with a touch of black pepper. It was velvety to boot.
This red wine and the crostini were a great pairing; the zucchini and corn flavor profiles were lit-up by the wine itself. As for the Halibut, well… I was not expecting them to match. I was under the impression that the wine booths were near the food stations that would provide the best pairings. Aluminum foil is not an attractive flavor to me. The tomato compote did nothing for me, either.
The verdict: Bring me more bread with veggies and more wine!
Pairing #3: Japanese Tamagoyaki and Okonomiyaki with Herdade do Esporão – Duas Castas Branco 2012
Probably the best pairing I tried during the entire lunch was this white wine with the graceful elegance of the Japanese dishes.
The wine itself was light and brilliantly citrus-based, with white peach, minute hints of creaminess, and grassy notes. It was simply refreshing.
The Tamagoyaki (rolled omelette with sour cream) was, as I wrote in my notes, “awesome”. An appropriate pairing considering the fluffiness and lightness of the egg alongside the light flavor of the sour cream. The Okonomiyaki was interesting, as I have never had “Japanese pancakes with syrup” before. I thought the syrup was too sweet for the wine, although it did help to show the bracing acidity in the vino. What’s the rule again? Oh right, your wine should always be sweeter than your food.
The verdict: I’d do it all over again regardless of the syrup.
Photo by George Rose
As it is creeping up on lunchtime for me, I am disliking the fact that I am staring at these food & wine pairings and reliving the savory memories of each. Gurgle.
Many thanks to the Wines of Portugal for hosting this luncheon for us; it truly was an amazing experience overall. I am a huge fan of experimentation and adventure, and this lunch opened the eyes of many to the fact that Portugal has more than just Port.