Wine Maven

September/October 2013 – Wine Maven

Wines from the Paul Hobbs estate near Sebastopol in northern California can be hard to find, highly sought after by collectors worldwide. Which is what makes the appearance of the Russian River Chardonnay and Pinot Noir such a treat. The wines are patiently made using native yeasts, French oak and are unfined and unfiltered. Both …

Wine Maven

Former Montrealer Fiona Perrin Birken, North American brand ambassador for Sauterne house Chateau Guiraud, came for lunch at the Hardware Grill this spring. She is based in New York City and loving it. “The sommeliers in New York are fantastic,” she says. “They are really excited about our wines.” The surprise was the Petit Guiraud, …

Wine Maven – May/June 2013

If the last time you drank riesling was out of a bottle shaped like a cat, it’s time to take another look — there is a world of flavour to explore. At a recent (and sold-out) all-Riesling dinner held at the Marc Restaurant, Tom Pennachetti of Niagara’s Cave Spring poured several back vintages, and talked …

Wine Maven – March/April 2013

Indulgence ’13 Join edmonton’s top chefs, distinctive Alberta food producers, and the best VQA wineries in Canada at Indulgence13, Monday, June 11 at the Delta Edmonton South. Tickets are $60, available after May 1 from the Junior League of Edmonton. Visit indulgenceedmonton.ca for more information. Scrubby Rise Wirra’s Wirra’s popular Scrubby Rise sports a whimsical …

Wine Maven – January/February 2013

Spanish wine importer Nathalie Bonhomme was in Edmonton recently for a sold-out dinner at Continental Treat. “It felt like a wedding party,” she said. “Festive and filled with fun people. Even the parents of my daughter’s flat-mate at McGill came.” The Quebec native has lived in Spain for several years, but her wine adventure is …

Wine Maven – March April 2012

Single malt, always appropriate Tony Le, exec chef at Lux, created a special menu to be enjoyed with Ridge Zin and Auchentoshan single malt; roasted beet deviled eggs, duck with jalapeño hash, and a grilled angus striploin, whichJamie MacKenzie, Morrison Bowmore Distiller’s North American general manager, said was at least as good as Scottish beef. …

Wine Maven – November/December 2011

The cult of grange Penfolds Estate held a recorking clinic in Calgary late this year for Grange Hermitage collectors. “It’s a delicate process,” says Peter Gago, Penfold’s head winemaker, a bit of a cult figure himself. “What the clinics do is arrest further deterioration or damage due to a faulty cork.” The wines are assessed: …