Question: What do the terms racking, fining, and filtering mean in wine making?

Answer: Racking is the separation of the wine from the sediment that with time settles in the bottom of the tank or barrel. Usually done by hoses transferring it to another clean tank or barrel.

Fining is the addition of some substance (could be egg whites) to the wine to clear it of particles which are floating or in the wine itself.

Filtering is actually passing the wine through a filter. Controversial because depending on the filter size can strip the wine of important elements.

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Liqueurs have been around for a long time. They are again becoming quite popular because of their prominent use for the expanding cocktail business. It often is difficult to get an exact recipe for a liqueur because the producers prefer to keep them secret. The 3 main components are spirit, sweetening and flavouring. Drambuie from Scotland has a base of whisky but others may use a base of brandy – Cherry Brandy (or cognac – Grand Marnier), rum (Tia Maria) or even ordinary spirit. Sweetening is usually by the addition of sugar or honey. Flavouring is the key part by using a method of either distillation (“hot” heated through a still and normally colour added) or infusion (“cold” extracted by the alcohol soak and filtered) and the results can be quite complex. The main flavouring groups which you should be familiar with include these:

– Fruit Liqueurs: Fruit dominates. So many flavours from orange, mandarin, apricot, cherry, blackberry … eg. Maraschino

– Herb Liqueurs: Herb dominates. Mint, caraway, cinnamon, clove, sage, anise, marjoram … eg. Benedictine, Chartreuse, Crème de Menthe

– Citrus Peel Liqueurs: Citrus fruit rind dominates. Mostly lemon or orange  … eg. Cointreau, Grand Marnier, Curacao

– Kernel Liqueurs: Use of kernels or beans dominates. Pits of peach or apricot, beans of vanilla, coffee, chocolate … eg. Crème de Cacao

Which liqueur do you prefer?

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By Joseph Temple

Hot.  Sun.  Long weekends.  Beach Vacations.  Fireworks.  BBQs.  The only thing better than an outdoor meal on a lazy summer day is the refreshing cocktail that comes with it.  So here are ten fun ways to cool down with wine this August.  Try these flavor combinations over ice or blended for a frozen treat.  Fresh juices give the best flavor.  Have fun with the garnishes and glassware.  This is your chance to be creative and impress your guests with a new twist on a classic glass of wine.

1. Shiraz + Vodka + Lemon-lime Soda

2. Merlot + Brandy + Orange Juice

3. Pinot Grigio + Tequila + Citrus Juice Blend

4. Rosé + White Rum + Fruit Punch

5. Muscat + Orange Liqueur + Peach Juice

6. Sparkling Wine + Vanilla Vodka + Peach Juice

7. Zinfandel + Strawberry Vodka + Club Soda

8. Gewürztraminer + Pineapple Juice + Ginger Beer

9. Rosé + Cherry Liqueur + Lime Soda

10. Chardonnay + Cinnamon Whiskey + Apple Juice

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Question: What is a pipe of port?

Answer: Before port bottling in Portugal it was produced and shipped out for export in large chestnut or oak barrels (pipes) of 534 litres size. In former times merchants or high rollers might order a pipe of port (often vintage) for long aging. Today a pipe of port usually means 720 bottles (60 dozen) – a very large order indeed!

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Photo Courtesy: www.smith-haut-lafitte.com

Chateau Smith-Haut-Lafitte (SHL) is an amazing success story. Florence & Daniel Cathiard purchased this property in 1990 from the Bordeaux negociant Louis Eschenauer. With continuing passion and dedication over 25 years they have raised it from obscurity to the very highest echelons of quality Bordeaux. Eschenauer exported their wines including this chateau to North America (strong Vancouver market) in the 70s & 80s and none of us envisaged at that time that this then minor site could warrant a 100 point score which was awarded to the 2009 (released at 97 euros but now 256) . Meticulous attention to the “bio” organic sustainable vineyards and on site barrel cooperage are just a couple of the many keys to their current success. The Cathiards arrived as outsiders on the Bordeaux scene but have made their presence known and contributed so much to the overall success of the whole region. They have purchased two nearby Pessac-Leognan properties Chateau Cantelys (2011 red 14.50 euros) + Chateau Le Thil (2012 red 18 euros), Chateau Beauregard in Pomerol (2009 46 euros), and Chateau Bastor-Lemontagne (2009 50 cl bottles 18 euros) in Preignac Sauternes.  A brand new exciting “aperitif” of screw-cap SO Sauternes of 100% young vines Semillon from top properties mixed with Perrier sparkling water and limes. Very innovative idea.

SHL white from about 11 hectares is now 90% sauvignon blanc, 5% sauvignon gris, and 5% Semillon. I remember when it was 100% sauvignon blanc and they presently have some very old vines with the average around 40 years. Fermentation in French oak (50% new) on lees for 12 months with battonage (stirring) and no malo.  Wines now show the perfect balance with very special fragrant aromas. The 2011 & 2012 both sell at 80 euros and the 2010 at 96 so the high quality is reflected in the price. Their second wine Les Hauts de Smith more reasonably priced with 2013 white for 21 euros & 2012 red 20.

SHL red are high density planted with 55% cabernet sauvignon, 34% merlot, 10% cabernet franc and a touch of petit verdot. Aged in about 60% new oak for around 17 months. Reds have increased in value with 375 ml 2005 53 euros, and bottles of 2007 (70 euros), 2009 (256), 2010 (140) and 2011 (66).  Tasted in July 2015: 2010 classic needs time; 2009 intense riper delicious; 2006 drier less fruit better with food; 2005 so balanced open complex bouquet already throwing sediment; and 2000 still young tight at 15 years but has real concentration & depth – not as ripe or luscious as the 2009 but in the style of 2010 but slightly in a more good rustic way.

No old wines in the cellar when the Cathiards arrived but they have acquired old bottles since with some in large format including 1970, 1961, 1955, 1947 and back to 1878. A special 1878 SHL red labelled by Café Voisin, G. Braquessac  261 rue Saint Honore Paris. Now that is historic!

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