As a student of the history of newsreels, I was excited to discover this Hearst-Metrotone (renamed News of the Day in 1936) gem which was first screened in 1933, titled “Prohibition’s Reign Ends!”  For those who have studied the era (or fans of the HBO series Boardwalk Empire), you’ll recognize all the names and terms synonymous with this period: Andrew Volstead, Al Smith, Rum Row, wets, drys, bootleggers, speakeasies, the Real McCoy, etc..

Of course, it was no coincidence that as this period in American history was ending, André Simon was busy establishing the first IW&FS branches in the United States.  Since you no longer needed a doctor’s certificate to drink wine legally, America became fertile ground (no pun intended) for the International Wine and Food Society.  You can watch a brief history of our society by clicking on the video below:

Cheers!

Happy 2014!

Surprised so many of my wine friends seem to have a superstition about the odds being stacked against producing a great vintage ending in 4. Certainly for vineyards around the world the last century has not been especially kind in the decade years 2004, 1994 (good California Cabs), 1984, 1974 (again some excellent Napa Cabs), 1964 (Right Bank St. Emilion & Pomerol can be lovely), 1954, 1944, 1934 (arguably with 1937 the best of a bad spell between 1929 & 1945), 1924, 1914, and 1904. Wasn’t always the case though as pre-phylloxera Bordeaux of 1874 & 1864 I’ve read about and have been fortunate to try on a few memorable occasions produced outstanding quality in both years. I guess the recent memories of difficult conditions in 1991, 1992, 1993, 1994 followed by 2001, 2002, 2003, 2004 and now 2011, 2012, 2013 are still on everyone’s mind.

Remember that in the Chinese culture 4 is considered unlucky as the word sounds like the word for death (as contrasted to the lucky 8 sounds similar to wealth and prosperity – after all the Beijing Olympics commenced on the 8th day of the 8th month of 2008). Do wine vintages run in 10 year cycles? For example, no doubt vintages ending in 9 have had a much better run than 4. Look at those delicious 2009, 1999, 1989 and those fantastic 1959, 1949, 1929, and 1899 years. Why even Jancis Robinson has chimed in with her guideline for knowing the best vintages using “divisible by 5 years tend to be a superior rule”! Yes 2000, 2005, and 2010 are excellent – as are 1945 & 1900! Maybe the Jancis rule is correct. Is there really something to all this numerology stuff?

Wishing the best of luck for the 2014 harvest in all the world vineyards starting soon in the Southern Hemisphere and later this Fall in the Northern ones. I personally believe it is possible for another outstanding vintage in a year ending with a 4. Some betting people even think the odds definitely favour long streaks to be broken soon. What do you think? Which last number has been the most reliable for a vintage wine?

 Loading ...

Another year 2014 is here and with this posting we are celebrating 52 weeks of this IWFS President’s Blog. My intention in starting it was to try and bring our Society closer together using the social media. This new idea is evolving and certainly this Blog has been successful in raising awareness of IWFS to the general public and in stimulating some new memberships. Please share some of your knowledge and opinions in the comments section.

A year end tradition for us has been the opening of a bottle (or two) of vintage port. Wonderful treat to have around for the holidays and to share with others between Christmas and New Year. Extra fun this year as we are fortunate to have cellared several 1963s (a standout vintage) which now are 50 years old. Our deceased friend Peter Adams consulted for the BC Liquor Board and other Boards in Canada who cleverly bought for a song in 1975 for cash between auctions many 63 and 66 vintage ports. Most were shipped and bottled in London England by Charles Kinloch & Co Limited (an old British wine and spirit business that joined the Courage brewery group in 1957). The first shipment was 1963 Croft that arrived in Vancouver in December 1975 selling at $6.35 per bottle. Other port houses arrived in 1976 for $6.45. At that time we organized a IWFS Vancouver Branch tasting of all these ports and the creamy more forward 1963 Croft was the fav. Today the firmer drier 1963 Dow that was still being foot pressed in lagares then and the always fresh balanced elegant 1963 Warre show much better – as do the full rounder sweeter 1966 Graham and fine classy 1966 Fonseca (with 1977 pretty special too). I remember enjoying so many vintages of Avery bottled Fonseca including even their 1960.

Vintage port is so unique and still underpriced for the quality. Only a limited number of years are declared and it ages brilliantly. Some young friends are loading up on the powerful 2011 and of course 2007, 2003, 2000, 1997, 1994 (Wine Spectator gave 100 points to both Fonseca & Taylor) in hopes of finding with ageing a proven old special treasure. Already drinking well are 1985, 1977 and 1970. Old vintages start with the still underrated 1955s followed by 1948 (Taylor), 1945 (Graham), 1931 (Quinta Do Noval Nacional). 27 (Taylor), 1912 and several other worthy years.

Do you have a special year end wine (other than Champagne) and which port vintage and port house do you cherish?

 Loading ...

Topical but very subjective! What foods are you having for dinner? Many Americans just had turkey to celebrate their Thanksgiving end of last month and may diversify to ham or other choices including vegetarian as the main. In any event always lots of festive food items on the table like yams or sweet potatoes, Brussels sprouts, tart or sweet cranberries, parsnips, spicy stuffing or dressing, smoked fish, and cakes such as stollen fruitcake, gingerbread, panettone, pavlova and chocolate. As you know the acidity of your wine will show differently with tart cranberries than with sweet yams. Therefore, lots of appropriate answers for the wine choice – even mulled wine or eggnog might suit some – but it is important to put out something versatile that you like drinking. Know friends who serve only bubbles.

Keep it simpler. There are just too many choices that should work well but a possible top five ideas for me:

1. Pinot Noir – Lighter more forward can work even better than Grand Cru. Many regions: Burgundy, Oregon, New Zealand, South Africa (or chenin blanc), BC, Germany, Australia.

2. Gamay – Cru Beaujolais from France or one from the New World.

3. Riesling – So versatile from dry trocken to sweet auslese in Germany with underlying acidity should suit most everyone. Australia’s dry Rieslings Clare & Eden Valley, Austria (or groovy GV), Finger Lakes, Niagara, BC.

4. Chardonnay – this grape variety seems to be successful  in so many microclimates and works well with turkey.

5. Easier whites or reds like Pinot Blanc, Soave, Dolcetto, Aglianico, Montepulciano, Nero d’Avola, Agiorgitiko from Greece, Tempranillo, Malbec, and more.

Please let us know what wine you decide to serve on December 25 with the appropriate food match.

Merry Christmas and Happy Holidays!

 Loading ...

This was the fun topic I was asked to present last week for the BC Liquor Distribution Branch at their largest wine specialty store 39th & Cambie kitchen. My wife Joan and I put together some different food matches for the Sauternes specifically omitting the usual foie gras and sweet desserts. So many of these pairings were sublime!

The inspiration for this forward thinking seminar came from the great Alexandre Lur Saluces of Ch. de Fargues (www.chateau-de-fargues.com) and expert Bill Blatch of www.bordeauxgold.com.

The vintages showed their distinctive styles with 2003 all ripe sweetness and exceptional fat opulence harvested over an unusual short period of September 19-25; 2005 a drought year with many waves of picking over a month between September 27 and October 27; 2007 aromatic like 1988 from a long protracted harvest from September 11 to October 24 with the miraculous botrytis the latter part; 2009 shows power and age ability rivalling the better acidity 2001s with Alexandre’s quote “… this 2009 is so honeyed and delicious, it makes the taster feel as though he is turning into a bee!”

Bill Blatch is a big fan of spicy chorizo sandwiches or grilled sausages with very sweet Sauternes like the 2009s. He believes so wisely that salt is the key – “after all fast food thrives on the sweet/salt combination, no?” Accordingly those salty potato chips are fantastic with Sauternes as is the saltiest of cheeses – blue. Bill prefers his Oriental food with the aromatic vintages and that Thai duck was brilliant with these 2007s.

Encourage all of you to do more experimenting by pairing Sauternes with a wider food selection to behold some new found magic.

 Loading ...