Recent Tasting Notes & Events

More Whisky at Bacalao

We recently returned to Bacalao for another tasting of fine whiskys paired with a multi-course dinner menu. A range of spirits from Canada, Japan, Scotland, and Tennessee featured a very rare 40 Year aged Canadian Club (pictured above) and other special selections.

This was my introduction to Japanese whisky and the presentation on the history and production of Tennessee bourbon improved my appreciation of that beverage. I gained new respect for Canadian whiskey as well.

The highlight of the night had to be Bacalao’s pairing menu. I am quite familiar with wine and food pairings, but the idea of whisky and food pairings seems a bit of a stretch – but no longer! Each course picked up on an aromatic component of the paired whisky.

The Jim Beam Double Oak makes a good example. By regulation, bourbon can only be aged in new oak barrels. To make the “double” oak, after a period of aging in the original barrel, the whisky is further aged in another new oak barrel. The result is a subtle emphasis on the toasted, smoky aromatics of the barrels. The combination with a southern style smoked moose steak was a revelation!

Wine Fest and A Taste of Bordeaux

The NLC’s annual Wine Fest takes place this month from November 16 – 18 at the Delta. My understanding is that many of our local agents are bringing new products to the show – lots of fresh tastings!

A Taste of Bordeaux will feature at least twenty producers in January of 2018 with wines from the 2013 and 2014 vintages.

Vintage Matters

I recently received a fresh reminder of the importance of vintage in fine wines. At the entry level of the market the large suppliers aim to ensure consistent characteristics of their labels across hundreds of thousands of bottles and from year to year – vintage is not a significant consideration (although it can challenge that goal of consistency).

At the other end of the market, vintage is one of the most important factors. The conditions of the growing season and during harvest clearly show in the resulting wines – in terms of flavour/quality, desirability, and longevity.

A recent blind tasting featured selections from French wine regions from 2003. That year was famous for its very hot and dry conditions across most of the country – reducing yields and baking vineyards. As normal in a blind tasting we had no idea what wines were being served, or even the country of origin.

The vintage effect was most evident in the selections from Burgundy, both white and red. Presented with four white wines, most of the group picked them to be Chardonnay, but not necessarily Burgundy. Only a few picked the reds to be Pinot Noir, let alone Burgundian Pinot Noir. To me they had more of a Syrah nose and hue, with Barolo-like tannins. I’m certain a vertical (same wine, different vintages) of any of these labels would have the 2003 sticking out like a sore thumb.

Virgin Wines

I have a few friends who don’t or may choose not to drink alcohol. We want to be inclusive at our dinner parties, so the possibility of serving them a “wine” along with everyone else is worth a try. I picked up a couple of bottles of non-alcohol wine from the NLC, the MADD Virgin White and Virgin Red for a taste test.

I offered the wines to three tasters in a completely blind tasting. Other than colour, they had no information about the wines, and did not know they were non-alcohol wines.

The white wine went first. The aroma was described as light, or muted, but pleasant enough. The taste was considered on the acidic, lemony side, but mildly acceptable. I was asked if it was a homemade wine. The red wine had a reasonably generous and pleasant aroma. Once in the mouth, however, the unanimous reaction was far less favourable.

Perhaps the most telling point was made when we left the blind tasting behind and poured up a glass of Sauvignon Blanc: “Now that’s a real wine!” I don’t think I’m going to be able to serve these wines to my non-drinking guests.