Chile beats France: The Berlin Tasting of 2004 and its impact on the world of wine

Vinedo Chadwick 2000 berlin tasting 2004

By Joseph Temple

Due to a series of articles, books, and even a major motion picture, most wine drinkers probably know something about California’s upset victory over France during a 1976 blind tasting known as the Judgement of Paris. Dismantling the perception of French superiority widely held across Europe (as well as in America), the Stephen Spurrier organized event proved to be a watershed moment in the history of wine, turning the spotlight away from Bordeaux and Burgundy and onto the Golden State. Red in the face after such a high profile loss, many in France believed that the whole debacle was nothing more than a wild fluke—a fluke that would never be duplicated.

However, at a blind tasting held twenty-eight years later at the Ritz-Carlton Hotel in Berlin, Francophiles were shocked to learn that two Chilean wines had beaten Château Latour, Margaux and Lafite, all first-growths considered sacrosanct to oenophiles. At the time, it seemed surreal that the Republic of Chile, seen by many as a backwater region and described by one British writer as the “Volvo of the wine world” could pull off an upset arguably greater than the Judgement of Paris. But for new-world enthusiasts who felt that French wine was becoming increasingly banal, the 2004 tasting became their coup de grace.

While America had Chateau Montelena and Stag’s Leap Wine Cellars, the Chilean equivalent became Viñedo Chadwick, a wine harvested in the foothills of the Andes. Possessing a Mediterranean climate, the 15 hectare vineyard built on a former polo field became known as one the country’s best places to grow Cabernet Sauvignon grapes. And it’s 2000 vintage, which stole the show in Berlin was described by one wine writer as “voluptuous and full of ripe plum, prune and blackberry flavours, with notes of vanilla and coffee.”

Taking this wine on the road to compete against the very best, vineyard owner Eduardo Chadwick faced some stiff competition in Germany. In front of Stephen Spurrier and 35 other judges, 16 cabernet-dominated blends from France, Italy, and Chile squared off in what was being promoted as a repeat of the famous tasting held in Paris. Competing for the top prize included Lafite-Rothschild 2000 (Robert Parker score: 100), Margaux 2000 (RP: 100), Latour 2000 (RP: 96), Margaux 2001 (RP: 93) and Latour 2001 (RP: 95).

Despite this impressive collection of Bordeaux, the upstart Viñedo Chadwick and its cousin Seña 2001 took home first and second place respectively, making a milestone in the Chilean wine industry. As one observer described, “What they [some judges] told us was that if they had seen the labels beforehand, they wouldn’t have chosen the wine.” Riding this whirlwind of international publicity, Chadwick took his wines across the world for nearly a decade, competing in twenty-one different tastings. During this period, people’s perceptions would change dramatically, ending the idea that all Chilean wines were “Volvo.” The country hasn’t looked back since.

Sources:

Clarke, Oz. The History of Wine in 100 Bottles: From Bacchus to Bordeaux and Beyond. London: Pavilion Books, 2015.
Crosariol, Beppi. (2004, July 3). Chilean underdogs beat French. The Globe and Mail.


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Ask Sid: When to drink sweet wines?

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When to drink sweet wine

Question: I have collected quite a few different sweet wines from Austria, Germany, France and the New World including Canadian Icewines. Find I am not using them with dessert as much as I expected to do. Any other ideas for me?

Answer: Yes when to drink sweet wines seems to be a growing issue for a lot of us – me included! I am trying them with varying success paired to a variety of main courses like pork, poultry or veal in cream. With the right sauce seafood particularly scallops and lobster can result in a good match. Spicy Asian and Indian dishes usually work brilliantly. Experiment. However what I am enjoying most is using my sweet wines more often as an aperitif. Riesling especially has underlining refreshing high acidity that makes for a lively delicious opening wine regardless of how sweet it is. I like a small pour of Sauternes or icewines on their own as an interesting “cocktail” to study at the beginning of a meal. Close friends of mine are using them mixed with either sparkling water or reasonably priced sparkling wine. Boy does that last combination ever improve the flavours of that cheaper sparkler! Please let us know what new ideas you discover.


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Fresh Halibut & Best Wine Matching

Fresh Halibut & Best Wine Matching

March is the start of the annual fresh halibut season here on the Pacific coast. Over the last week we have indulged with pleasure in this Ocean Wise deep water long line caught sustainable first catch doing several recipes some new and others old favourites. I remember when this fish was relatively cheap but now it is rather expensive even on an opening special sale in Vancouver for steaks at $29.90/kilo (or filets at $39.90). Worth it. Halibut is such a clean versatile white fish whose dense texture melds so well with whatever other ingredients it is matched.

I prefer using the steaks with the bone in for added flavour and moisture retention. It can be roasted, baked, pan fried or perhaps the easiest method cooked in parchment paper “en papillote” – because you want to be careful not to overcook halibut! You of course can use some other material like aluminium foil or a dim sum steamer but the principle is the same to retain maximum moisture. The result is the cooked fish with your other chosen ingredients perhaps julienned vegetables and white wine really accentuate the resulting enticing aromas particularly if you open the package right at the table. Prefer a crisp younger wine with this cooking method and the 2012 Chablis 1er cru Vaillon Cuvee Guy Moreau from Christian Moreau is so full and complex from 80 year vines but also so fresh. A heavenly matching!

An old favourite of ours is an adapted recipe for halibut with a mustard-nut crust from Jean-Georges Vongerichten & Mark Bittman’s Simple to Spectacular excellent cookbook (Broadway Books, a division of Random House in 2000) as follows:

Mix equal amounts of butter & a good mustard, about 1/4 cup each. Stir in some toasted, finely chopped nuts (they use hazelnuts but we prefer pistachios) to make a paste. Spread this on top of the seasoned fish steaks (4) & refrigerate an hour or so to help the later browning of the crust.

Preheat oven to a high temperature. Butter the bottom of an ovenproof baking pan & place the fish in pan. Pour 1 cup of dry white wine around fish. On stove top, bring wine to a boil then place pan in the oven for 8 – 10 minutes depending on thickness of fish. (about 7 minutes per inch). Turn on broiler and brown the top of the fish. The butter in the crust melts during the cooking and keeps the halibut very moist. Serve the luxurious bubbling fish.

This is a super recipe with the pistachios just begging for a richer nutty chardonnay pairing. So many worthy choices including the balanced Hamilton Russell Vineyards from the Hemel-en-Aarde valley in South Africa. We found a truly outstanding one using two Meursault 1er cru from Bouchard Pere from the top rated 2010 vintage – the elegant smooth rich underrated Genevrieres and aristocratic mineral loaded still vibrantly young Perrieres.

meursaultfish


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14 Dishes for a Picturesque Sunday Brunch

sunday brunch ideas food

By Joseph Temple

A good weekday starts with a good breakfast, but a great Sunday starts with a great brunch!  These ideas will be a sure fire hit at your next mid-morning gathering.  Bon Appetit!


blackberry panckes brunch
1. Blackberry Pancakes

 

Swiss Cheese Mushroom Panini brunch
2. Swiss Cheese Mushroom Panini

 

Granola and yogurt brunch
3. Honey Toasted Granola and Greek Yogurt

 

Lobster hollandaise brunch
4. Poached Lobster & Eggs with Hollandaise

 

Scandinavian open face sandwiches brunch
5. Scandinavian Sandwiches

 

Custard and fruit pastries brunch
6. Custard and Fruit Pastries

 

Frittata brunch
7. Veggie Frittata

 

Croissant eggs Benedict sandwich brunch
8. Croissant Eggs Benedict Sandwich

 

Croissant eggs Benedict sandwich brunch
9. Classic French Omelet

 

Scrambled eggs and toast brunch
10. Simple Egg Breakfast & Cappuccino

 

Belgian waffles brunch
11. Belgian Waffles

 

Crepes brunch
12. Crepes

 

Fried eggs and tomato toast brunch
13. Fried Eggs and Tomato on Toast

 

Toad in a hole brunch
14. Toad in a Hole

 


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Ask Sid: How to Maintain Cellar Humidity?

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Maintaining wine Cellar Humidity?

Question: My temperature controlled wine cellar in Scottsdale Arizona seems to do the job OK. But it seems almost too dry in there and I would like more moisture. Any tips?

Answer: Some systems have a “Demister” function and other humidifier options for maintaining a higher level of humidity (best between 55-70%) to help keep those corks from drying out. You probably don’t want the humidity any higher than that as this will encourage the growth of mold on the walls, bottles and labels. Check carefully for what you presently have or can easily add on. However, the simplest cheapest less accurate method is just to add a few larger surface open water containers on the floor to allow for evaporation. For a better cellar look you could get a fancy decorative fountain humidifier. Hope you find your “solution”.


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