Archive for the ‘Uncategorized’ Category

Ask Sid: Different fermentation temperatures for red wine

January 3rd, 2018
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red wine fermentation temperature

Question: On my winery visits the winemakers often specify the temperature at which their red wines are fermented. What difference does it make?

Answer: Very good technical subjective issue which will be hard for me to answer fully in this forum. Yeasts (and whether they are cultured or native) are an important factor but generally red wines are fermented in a range of 25-35 Celsius (77-95+ F) with optimum yeast multiplication at the lower end but usually more colour and tannin extraction at the higher end. However if the temperature goes way too high it will slow down the fermentation by killing off the various yeasts. Francois Faiveley in Burgundy always told me he wanted to keep his temperatures just below 30 to retain more aromas that could escape from too high a temperature ferment. It is a learned art or very skilled craft to have your fermentation at the perfect temperature to maximize the key elements you want in the resulting wine. Interesting subject!


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Most delightful surprise of food & wine in 2017

January 1st, 2018

siddelightful

Happy New Year 2018 to everybody! Hope you all enjoyed some interesting culinary wine & food matches to end 2017. Part of our own ritual is thinking back on some of the most surprising quality food and wine we enjoyed during the previous 12 months. Really hard to pick the best because we have been so lucky to have many delightful treats to choose from. Anyway here goes:

FOOD: NEWFOUNDLAND COD – Blown away with the high quality of their fresh cod. Other spots including Alaska & Iceland (with 10 times the volume) also are raising the bar for sustainable fresh fish but what a comeback in Newfoundland from 25 years ago for this industry. The production now is increasing but there are concerns about stocks being still “in the critical zone”.  An excellent article last month in the Globe & Mail provides more interesting details at https://www.theglobeandmail.com/news/national/newfoundland-cod-fishing-sustainability-fogo-island/article37170825/ Nevertheless their cod product is fantastic however cooked even as the world’s best fish & chips!

WINE: Hundreds of fine bottles enjoyed to choose from both the low and high end. Picked a white and red both being mid-priced Burgundies as quality surprises. Not cheap but not overly dear either in this high demand top wine market. The 2010 whites really are impressive and so well balanced. What a delightful surprise the 2010 Meursault Perrieres from Bouchard Pere delivers in both a mini vertical and on its own with food. Classic terroir and complex minerals with ability to age. Look for it. On the red side so many possibilities around the world but 2009 red Burgundy are super sumptuous. Admire the rich ripe intense fruit of 2009 La Dominode vineyard in Savigny-les-Beaune by Domaine Pavelot that is enjoyable now (especially with fresh grilled or roasted quail) but will continue to evolve to higher heights of complexity. Another fairly priced winner that is a wonderful surprise for this scribe.

Do you recall a food or wine that delightfully surprised you in 2017?


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Top 10 Ask Sid questions for 2017

December 27th, 2017

top 10 food wine ask us

Liked that the number 1 question for 2017 was posed by Mary a smart member of our own IWFS Vancouver Branch resulting from an Alsace tasting. I encourage all of you out there to post your questions on the website at iwfs.org so we all can benefit from learning more about so many interesting diverse wine and food issues.



1. What is TDN in Riesling? (04/12/2017)
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2. Decanting Using a Candle? (01/11/2017)
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3. Château Latour? (06/21/2017)
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4. Best Sauternes Vintages? (01/18/2017)
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5. Rubber Smell in Wines? (09/20/2017)
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6. How to Maintain Cellar Humidity? (03/22/2017)
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7. Does putting your fingers around the bowl of the wine glass actually warm the wine up? (09/27/2017)
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8. Best wine choice to suit many different food courses? (08/02/2017)
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9. Rare Cognac Fraud (05/17/2017)
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10. Best Sushi Wine? (09/06/2017)
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Top 10 posts for 2017!

December 26th, 2017

top 10 food wine blog

Pleased to learn that the growing interest in unique quality Canadian wines topped the Analytics hit list for the Blog in 2017. Your Top 10 confirms the wide ranging topics there are to explore that are both fun and educational. My aim is to never stop learning about wine & food and to help contribute to your own knowledge.



1. Largest Assembly of Canadian Wines Show Quality With Unique Styles (02/20/17)
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2. Paris: Memorable Lunches at Pierre Gagnaire, David Toutain & Les Tablettes + Dinner Michel Rostang (02/27/17)
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3. Wine Aerators: vSpin (12/18/17)
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4. Château Léoville Las Cases Vertical (4/3/17)
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5. Château Leoville Poyferre St. Julien Vertical (1/23/17)
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6. Lanson – A Champagne House on the Move (11/20/17)
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7. Madeira Masterclass (10/23/17)
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8. 1999 Bordeaux Horizontal (5/29/17)
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9. BC Pinot Noir 4th Celebration (8/21/17)
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10. 10 Tips for Facing That Daunting Wine List (3/13/17)
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Ask Sid: Champagne is for Breakfast

December 20th, 2017
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book Champagne for Breakfast

Question: Was there a book in the eighties that criticized the provincial liquor board monopolies in Canada called Breakfast Champagne?

Answer: Yes an excellent one “Champagne is for Breakfast” by George Bain published in 1972. He was a Canadian political & wine columnist with the Globe & Mail in Ottawa who also won a Stephen Leacock medal for humour. That good sense of humour appears throughout this book too making it a very good read. Quote: “The provincial liquor commissions, to my mind, are perfectly capable of marketing liquor, which is as standardized as canned peas… But wine is different in very many ways. First of all, it is not, except in a small number of situations, most of which ought not to be encouraged, a rigorously standard product. A good wine merchant searches out a good product for his customers, sometimes in small quantities, and often with difficulty. ‘Small quantities’ and ‘difficulty’ are both anathema to public authority.” Highly recommended book!


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