March 22: German Wine Fair, Thomson Hall, which includes a spring/summer fashion presentation by Escada of Germany, 905/815-1581, email@example.com.
March 23: South African tasting, Toronto, 416/698-8112.
April 1: Quinte Arts Council wine/art auction fund-raiser, Ritchie Room, Belleville, 613/962-1232, www.quinteartscouncil.org.
April 7-11: Vinitaly, Verona, www.vinitaly.com.
April 8-10: Toronto Wine & Cheese Show, International Centre, 416/229-2060, ext 224.
April 13: South American Cabernets, North York Memorial Community Hall, Winetasters Society, www.winetasters.on.ca.
April 14: The Canadian Club of Halton Peel presents Donna and Tonya Lailey of Lailey Vineyard, speaking on "The Future of Our Wine Industry: Why Make Ontario Wine?" at Oakville Conference Centre, QEW & Bronte Rd./Hwy 25. Contact Judie Preston 905/845-2862, firstname.lastname@example.org or Barry Wylie 905/827-6302, email@example.com.
April 18: California Wine Fair, Fairmont Royal York, 905/336-8932, firstname.lastname@example.org.
April 18-27: wine/food in Tuscany with an AGO architecture lecturer and a sommelier, 519/753-2695, email@example.com.
April 20: Austrian tasting, Toronto, 416/967-3348, ext. 18, firstname.lastname@example.org.
April 25: Alsace-Rhône tasting, Toronto, 416/921-8400.
May 2-11: wine/food in Provence with an AGO lecturer and a sommelier, 519/753-2695.
May 11: New Zealand Sauvignon Blanc tasting, North York Memorial Community Hall, Winetasters Society, www.winetasters.on.ca.
May 11-15: Santé: Bloor-Yorkville Wine Festival, 416/878-7955, www.stevethurlow.com.
May 25: New Zealand Wine Fair, 705/444-5255, email@example.com.
June 4: Importing Wine For Pleasure & Profit, a one-day professional seminar by Steven Trenholme, a 25-year veteran of the beverage alcohol industry, details how to become an importer. $295.00, 416/503-9834, firstname.lastname@example.org.
* Always remember that I have taken more out of alcohol
Red, White and Blue
Messing with success can be risky, though. Metallic blues and strongly tannic wines make poor partners. (Imagine Danish blue and a too-young Barolo: yikes!) Still, a creative approach is well worth it. Matching mid-weight blues and fruity, high-alcohol reds can yield surprisingly complex and delicious results.
Here are some recent pairs recommended by cheese specialist Julia Rogers and sommelier Tonia Wilson of Cheese Culture: Colston Bassett Stilton with Peller Estates Private Reserve Cabernet Sauvignon 2001. St. Benoît du Lac Bleu Bénédictine with Magnotta Enotrium Gran Riserva 2001. Gorgonzola Piccante with Tedeschi Capitel San Rocco Ripasso 2000.
* Sir, if you were my husband, I would poison your drink!
Roll Out the um..er...
“We had mixed reactions,” the company said, adding that three of its 225-litre ‘boxes’ take the space of one barrique.
Why the mixed response? Oak aging is an art. It adds vanillins and oak tannins that significantly influence the taste and protect the wine as it matures in the bottle. Molecular quantities of oxygen permeate the wood as part of the cask maturing process but the ‘box’ exposes the liquid to more air.
* Work is the curse of the drinking class Oscar Wilde
To Your Very Good Health
* The problem with the world is that everyone is a few
The truffle experts of Florence re-interred the über-fungus at a Medici castle hoping it will regenerate next year.
Wine Express Tip: store your truffles in a Tupperware container full of rice in the fridge. You’ll not only get a steady supply of truffled rice, the truffles will keep for weeks!
* “You’re drunk,“ she said. “Yes, but you’re also
How Sweet It Is...
Growers are upbeat and Laurie MacDonald of Ontario's Vintners Quality Alliance calls it “the largest Icewine harvest in history.”
Paul Speck of Henry of Pelham says: “The quality looks fantastic and it is rare to be able to do the harvest during the day.”
Yogi: I can't, but I will. 90% of all jazz is half improvisation. The other half is the part people play while others are playing something they never played with anyone who played that part. So if you play the wrong part, its right. If you play the right part, it might be right if you play it wrong enough. But if you play it too right, it's wrong.
"Cork is getting worse," says Bruce Tyrrell. "Screwcaps remove the incidence of corked wines and you don’t have to mess around with a corkscrew."
Tongue in cheek, he says the change will cut sales because "people won’t tip a bottle down the sink when they realize it’s corked, then go and buy another one".
Meanwhile, Ontario’s Malivoire has released its first bottlings with Stelvin (screwcap) closures the 2003 Estate Pinot Noir, 2003 Estate Gamay and 2003 Estate Gewurztraminer, and we’ll eventually see most of Malivoire’s production bottled under screwcap.
* You’re not drunk if you can lie on the floor without
Bottle A Day?
That’s what a NJ wine shop paid at Sotheby’s for Maximus, the world’s largest bottle, holding the equivalent of 173 bottles of Beringer 2001 Private Reserve Napa Valley Cab.
Red Letter Day
Not all is rosy, however, with some winemakers objecting to the image of their Bordeaux wines being tarnished by such posturing.
* I drink to make other people interesting.
The Preservation of Man...
"Our study suggests that moderate consumption might provide older women some cognitive benefits," said Dr Francine Grodstein of Brigham and Women's Hospital and Harvard Medical School in Boston.