Ask Sid: Vintages ending in 9?

January 2nd, 2019
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wine vintage year number nine 9

Question: Happy New Year Sid. Aren’t vintages ending with 9 a sure bet?

Answer: Yes the quality reputation of vintages ending in 9 have had a very good run indeed. Bordeaux has those legendary years of 1959, 1949, 1929 and 1899. More recently 2009 and 1989 have turned out very well too. Others are not too bad either though 1969 was much weaker but made up for it with really excellent Burgundy – together with the outstanding 1999! Global warming with much stricter vineyard practices these days makes every vintage now more reliable but those ending in 9 such as this new year 2019 should be promising for sure. Happy 2019!


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Most Exciting Food Discovery of 2018 – Now a Regular Meal Treat!

December 31st, 2018

Vegetables are a healthy food choice and are becoming an ever more popular one. Not just as side dishes either but increasingly as feature items. Certainly your scribe has been incorporating more of them into his meals on a regular basis. We have been trying out many of the recipes from the books of current vegetable doyen Yotam Ottolenghi throughout 2018 which has made it much easier to do so. As an example really like his use of eggplants prepared in so many diverse ways. However the favourite new dish of the year at our home is an oven-roasted cauliflower steak. We had been enjoying cauliflower for many years but always simply boiled or mashed up puree style. IMHO this newer fashionable method of cooking shows off this versatile vegetable when combined with your choice of a variety of seasonings to very best advantage. A delicious naturally sweet satisfying course either as a starter or a main. Make it yourself!

Basic Recipe: Preheat oven to 400F (200C). Set cauliflower on a cutting board with stem down & the crown up. Cut two slices, one on each side of centre, about 2 inches thick. Heat oil in an ovenproof saute pan. Brown both sides of your cauliflower steaks and season with natural sea salt & best freshly ground peppercorns. Place in oven for about 15 minutes or until firm & tender – your own timing. Plate. Drizzle with a dressing of your choice. Prefer a simple one of EVOO, Sherry vinegar, and rinsed capers to show off the unique flavours of the cauliflower best. A sprinkling of fresh herbs and/or some freshly shaved Parmigiano Reggiano on top can also work well. Enjoy.


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Top 10 Ask Sid questions of 2018!

December 26th, 2018
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Surprised to see the wide ranging questions out there on wine & food that your scribe tries to briefly answer each Wednesday. So immensely varied as you can see from your  “Ask Sid?” Top Ten listing. Your scribe really likes the challenge of continuing to learn about wine and food so enjoys dealing with your questions every week. My personal favourite has been the interest shown in the historical background of our Society and our Founder Andre Simon plus specifically the remarkable vintage card. It was only dealt with on December 19 so perhaps hasn’t had the opportunity yet to get traction. Keep those tough questions coming by posting them on the IWFS website!



1. Champagne Recommendation?
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2. Stemless wine glasses?
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3. Is it proper to invert an empty Champagne bottle into the Ice Bucket?
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4. What is blue wine?
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5. Difference between Pinot Gris & Pinot Grigio?
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6. Wine shops in Paris?
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7. Chianti vs. Chianti Classico?
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8. Serve wine blind at dinner parties?
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9. Wine to match with a curried soup?
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10. Names of Wood Barrels Used in Winemaking?
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Top 10 Blog Postings for 2018!

December 24th, 2018

Always interested in learning which of the IWFS Blogs were visited most during each year. Sometimes your scribe gets carried away with the plethora of older wine treasures he gets a chance to taste but does want to share some of those experiences with you. There is generally a lack of reliable information on the web on how these older classic wines are holding up and the whole issue of whether wines are worth cellaring. Therefore pleased to see that both 20 year old retrospective Bordeaux Left & Right Bank tastings were very popular. Similarly the #1 Chassagne-Montrachet posting highlights an annual feature review of a specific Burgundy region spotlighting a wide range of wines from that region. Overall though we have tried to make the topics diverse and this is reflected in the Top Ten. Hope you continue to enjoy our Blog posted each Monday!



1. PAULEE: CHASSAGNE MONTRACHET
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2. 1998 RIGHT BANK BORDEAUX AT 20 YEARS
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3. 15 Insights from Bordeaux after spending one week in May 2018
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4. 1998 Left Bank Bordeaux At 20 Years
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5. Memorable “Drink or the Sink” Tasting of Old Reds
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6. Searching for Wine Bargains in Maui & Finding World’s Best Value White
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7. Naramata Winery Tour – IWFS Vancouver Branch
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8. Outstanding Graham Tawny Ports
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9. LEONETTI CELLAR VERTICAL
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10. Purchase of Foxtrot Vineyards a Big Quality Endorsement for Naramata Pinot Noir
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Ask Sid: Who started the IWFS Vintage Card and when?

December 19th, 2018
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Question: I reference often your useful Vintage Card of The International Wine & Food Society but can’t find any information on the website about the origins of it. Would you please help me?

Answer: Yes the IWFS was started back in 1933 – some 85 years ago. Founder Andre Simon in his excellent last book “In the Twilight” has a chapter on the origins of these Vintage Charts by him and A.J.A. Symons. An interesting read and perhaps the Society can post some of this background on their fine website. Here is an excerpt of it:


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