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As you guys know, I'm a wino. 😁😁😁 I wanted to share a new wine I have fallen in love with. It has hints of peach and green apple. It is light and semi-sweet but really crisp. It's so good.
It is called Il Duca Imperiale Peach.
From what I've seen, it ranges in price from 11.99 to 13.99. It could be cheaper in some places.
what kind of wine are u drinking bub?????
Um it’s in a box? I decided that if I was going to keep up this drinking habit (due to stressful life reasons ok I just... have a lot of feelings about people) it should get cheaper, so it’s like… chardonnay, I know that, in an eco-friendly box? Because I am nothing if not a responsible drunk. And chardonnay is the only thing to drink when it’s hot out? Not that it’s hot right now, my basement library (current location) is freezing. Also who says bub? Ur cute.
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An airline wine expert recommends the best wines for in-flight imbibing. Takeaway: go for wines that are "easy to appreciate."
Uncork the Holidays
with WSET Certified Sommelier Kat Vucic & wine loving lay woman Liz
Welcome to the Holiday edition of Uncork with Kat & Liz. We’re demystifying the wine world and its’ lingo, guiding you through shopping, wine list reading, drinking and celebrating good grappa. The spectacular world of fermented grapes has more variation than the origin of species, and for this Winter Holiday (Christmas, Hanukkah, Kwanza, Yule, Insert Celebration Here), we’ve got three stellar BC wines which will make your season shine.
How to Taste (Or Sample Wine):
If you’re going to pop into a wine tasting, you need to know what to do without looking like the wide eyed doorknob in the room. Swish a red. Swish a white. Never swish a bubble. Always go with your second sip.
The first sip is a cleanser, like washing your face or brushing your teeth. The second sip is the flavour your mouth is waiting for, and what you’re actually tasting. The tip of your tongue is sweetness, the sides are acidity (pucker, anyone?), the back is bitter and savoury flavours come to the middle of the tongue.
Have fun with it! If you smell bacon and taste a dirt road, there you go. Keep a mental note (or a written one) on what you found with which wine. You’re never wrong. People assume you’re supposed to be tasting certain things. Wine is about your experience, and it’s subjective. Different grapes give you different flavour profiles, and different years produce differing levels of complexity and flavour.
It’s a wide wonderful world. Time to uncork.
Bubbles: Summerhill Cipes Rosé, $26.95
Kat: Strictly 100% Pinot Noir, these grapes are organically grown specifically for making sparkling wine, nothing else. Why is that important? They want more acidity to be present in these grapes, so they will give a refreshing quality to the wine in the end. It will last longer, because acidity preserves wine.
Tasting Notes: Subtle notes of strawberry, raspberry, a little bit of cranberry, delicate red fruit and a nice acidity. The Cipes Rosé makes your mouth water, without being totally dry and without a cloying sweetness. A little bit of creamy texture.
Food Pairing: Always try popcorn first.
Liz: Every holiday needs its’ bubbles. When I go for a celebration wine, it’s Summerhill’s Cipes Rosé. My personal favourite bubbles (and favourite varietal: Pinot Noir), I like that it’s less dry than some of the mouth-puckering champagne-style ones, and yet it’s not as sweet as something like Baby Duck, which to me tastes like sugary pop with booze. My partner loves the Cipes Rosé, too, and we’re planning on using it to toast our wedding this spring!
Red: Osoyoos Larose Petales $25
Kat: First of all, this is a red blend of five grapes, a bordeaux style. The five grapes are Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. The Merlot and Malbec are your fruit driven wines, which give balance to the tannins and the weight of the Cab Franc, Cab Sauv and Petit Verdot. Without them you would just have a very heavy, not finessed wine. And a lot of tannins. You would not be able to drink it, unless you aged it for a decade. It would suck all the moisture out of your mouth. This blend is pristinely balanced, a perfect holiday classic.
Tasting Notes: Black cherries, ripe black plums, a little bit of tobacco and leather, medium tannins, and a medium finish. Deliciousness!
Food Pairing:This wine has elegance and subtlety, it is approachable to sip on its’ own, yet heavy enough to pair with roasts and other heavier meats. Even pizza, if you want to go and step up your game and have some fun with your wine.
Liz: Osoyoos Larose Petales is one of those wines I love to bring to a friends’ house or girl-time gathering. I love the balance in it, and it’s a crowd pleaser for the wine newbies, the casual drinkers (who know wine as ‘tasting good/bad/eh’), and the enthusiasts. When I make my beef wellington, or sunday roast, this is one of the wines I most reach for.
White: Quail’s Gate Chasselas, Pinot Blanc, Pinot Gris $20
Kat: A three grape blend that is appropriate for any occasion and absolutely any food, be it spicy, poultry, ethnic, no steak. It is off-dry, but not sweet and not dry. In the middle, right?
Don’t know what a guest or hostess likes to drink? Bring one of these. It’s a mass appeal wine. Green apples, ripe red apples, peach, pear, melon on the nose and palate.
Liz: I love introducing new wine drinkers to a white like this. It tends to be an easier introduction to a wine’s great taste and it’s easily approachable with no prior experience to go on. That being said, the real enthusiasts in my life love this, too (if they go for whites), as the Chasselas and the Pinot blends dance in a beautiful waltz on the palate.
Shopping Guide:
If you are buying for people these holidays and don’t know what kind of red or white they drink, always buy a blend. This is why we did a red and white blend for our tasting, we definitely like to help you shop. Live in Metro Vancouver and need help? Come visit Kat at her Okanagan Estate Wine Cellar in Langley, BC right off the 200th Street Exit of HWY 1. You’ll get a fantastically curated selection of BC wines to choose from, within any budget.
About the Uncorked Girls:
Kat Vucic is a European-born Sommelier, whose early life adventures brought her from Eastern Europe, to South Africa, to the great outdoors of BC, Canada. She’s a WSET Certified Sommelier, and the owner of the Okanagan Estate Wine Cellar. Kat teaches classes on wine, and would love to conduct tasting parties for your friends’ night, corporate function or party.
Liz Ratajczak Ratel is the award-winning CEO of Vraeyda Media, a multimedia corporation dedicated to corporate & commercial film, letter/speech writing, design, branding & marketing, publishing speculative literature, and planning corporate, cultural & charitable events. An amateur musician, author, producer and avid home cook, Liz fell into the wonderful world of wine, when she stopped in at Kat’s store for the first time several years ago.
One of the most common questions I get is how to find a bargain. Eric Asimov of the New York Times just shared his top picks for this fall. Tried any of these wines? What's your favorite wine bargain?
The 5 Senses And Wine VIne Advisor believes wine is all about taste, taste is all about senses, and senses are all about you, the wine love. Keeping this little piece of information in mind will help one become a wine advisor in no time. No wine type will be a challenge to this new wine advisor. Most wine magazines and wine guides will to some extent say that the five senses: hearing, seeing, smelling, tasting, and touching are relevant when choosing wines. After a decision has been made on what wine type to taste, all five sense come in to play in deciding whether the right choice was made, and they have the final say. Now do not think that your sense work independently. Different wine types will indicate one thing to the senses, but the senses will also take into the consideration the food being had. This is why wine guides and wine magazines make wine recommendations and food. Specific food and wine recommendations are made by food and wine guide. Additionally, information provided on different type on wine magazines and wine guide also provide information on wine flavors and wine aromas. Consider looking through wine magazine and wine guides, like Vine Advisor to become a wine advisor. Hearing is the first sense used to taste different wine types. The sound made by the uncorking of a bottle is symbolic and exciting, as one becomes more eager to taste the wine, which will hopefully live up to ones expectations. Canadian wines, due to their rarity and quality are a huge treat to the ear. Then, the actual sound of the pouring wine says a lot about the body of the wine; a whipping sound is characteristic of a light bodied wine; whereas, a deeper sound is typical of a well-structured wine. Additionally, wine magazine state the “popping” sound made by sparkling wines and champagnes alerts the drinker that the wine or champagne is loaded with frizz and flavor. Next is sight. This is one of the more obvious sensory experiences when tasting, since one visually evaluates a wine in terms of color, clarity, density, and viscosity. Wine guides and magazine state that the way glass is held at an angle, viscosity and color depth can be assessed. Food and wine guides believe that viscosity, sometimes demonstrated as the legs of the wine, can indicate sweetness levels in the wine. Higher viscosity in wines will tend to mean a sweeter wine type. Color is an indication of grape variety and maturity. A full bodied, Canadian wine will be indicated by a darker color. Red wines go lighter as they age. For white wines, color depth is dependent on the maturity of the wine. As the wine ages, the color will get darker. Color depth also indicates the density. Younger wine types, from warmer regions, will be less translucent and deeper in color. A translucent wine, with weak color may be from a cooler region, like Canadian wines from Quebec may be. Smell, the third sense, is the most commonly used sense when wine tasting. The aroma of a wine type is one of its most important sensory features. One will generally inhale the fragrance of the wine even before taking a sip. Smelling the wine prepares the brain for the taste of the wine. When taking in the smell, the brain works to identify the scents which are used to prepare our taste buds. This is a fact commonly mentioned any food and wine guide. One is also able to identify any irregularities in the wine with the smell; if a wine smells bad then it may be a good indicator that something is wrong with the wine. The last two senses, combined, are taste and touch. Inhaling the aromas of a wine type often allows one to guess how the wine will taste. When one sips the wine for the first time, they will be able to identify most of the major features of the wine: the sweetness, acidity, and tannins. Different wine type will have different levels of the above mentioned features. Canadian wine from Okanagan will have a different aroma, flavor, and tannin structure compared to a Canadian wine from Niagara Peninsula. Its best to taste a different wine type from various regions to learn about that wine type. Any wine magazine, wine guide, and even a food and wine guide will provide deep information about wines from different areas. Pay attention to the wine recommendations they make since that is where the information may be held. Become a true wine advisor by listening to the advice provided by vine advisor. Finally, sweetness is the first thing that is tasted; the tongue will determine the sweetness and acidity of the wine. The acidity is the tartness or sourness of the wine. Tannins can be identified by the bitter flavor and high tannin wines will dry the mouth out. The back of the throat will determine the strength of the wine.
