Winexpert specials for the month of October:
Classic 4-week
Red: Trinity Red, California
White : Chardonnay, California
Reserve 6-week
Red: Merlot, California
Rosé: Grenache Rosé, Australia
Sale prices are in effect until October 31st.
Contact us for prices and to reserve!
cheers@glasshalffull.ca
Cheers!
Sweeten up your Fall season with 2 delicious new offerings from Winexpert…. Après dessert wines!
Chocolate – Raspberry dessert wine
Warm cherries and plums are supported by a racy zing of bright raspberry and luscious chocolate. Balanced sweetness with a lingering raspberry finish.
17.5% alc
Vanilla – Bourbon dessert wine
This decadent dessert wine is elevated with warm vanilla and smooth sweet bourbon aromas and flavour.
17.5% alc
Available this October ONLY.
Contact us for price and Reserve yours now!
cheers@glasshalffull.ca
905-339-1603
The aging of wine, typically red wine, to improve its quality, depth, and character is an element to wine that distinguishes it from other consumable goods/drinks.
The aging of wine also augments wine’s cherished mystique.
Something grand is happening inside that barrel, or bottle, that’s beyond the control of meddling human hands. You make the best wine you possibly can, and wait to see the results.
It’s a thrilling (and nerve-racking!) process!
As wine ages, it’s youthful characteristics gradually change, become paler in color, and muted in astringency.
The ‘rougher’ tannins of a young robust wine slowly soften for a smoother, rounder mouthfeel in its maturity.
The color intensity and opacity of red wine also dramatically change, taking on more amber and orange hues, shedding its inky purple and red vibrancy of youth.
Such changes occur in aging wine due to the phenolic compounds producing various chemical reactions.
Such compound reactions aggregate molecules to bind together, eventually creating larger particles in the wine, which then separate and form visible sediment, a clear sign of an aged wine. The sediment is then most often separated from the rest of the drinkable wine via decanting.
And aging red wine but not white is more the rule of thumb than an absolute statement.
Chardonnay for example, is a white wine whose oaky palette and character is defined by its barrel aging. And there are some sweet whites and fortified wines that also are designed to age well, although honestly, this is rare to come by.
But yes, the majority of white wines – given their fragility and lower antioxidant content – are produced to be consumed as they are released into the market.
But here’s the zinger.. Even most commercial red wines fall into this category today.
As a matter of fact, very few wines of any variety possess the potential to improve with further aging. According to Jancis Robinson, a Master of Wine, only the top 10% of all red wines and top 5% of all white wines have this ability! Plus, only 1% of all wines can improve beyond a decade of aging.
Generally speaking, the vast majority of wines on the market today begin losing vibrancy in color and aromatic bouquet between 6 – 24 months in the bottle, depending on the wine varietal being stored.
The rule of thumb is simple, though: the lower a wine’s pH level, the higher the capacity for improving with age.
Plus, higher phenolic density in a wine, which usually distinguishes reds from whites, will also improve chances for successful aging.
Original article by: Melinda
From: enjoyhopewellvalleywines.com/wine-faq.html
For the month of August we’re offering specials on the following Winexpert wines.
Classic 4-week
Red: Shiraz California
Reserve 6-week
White Riesling, California
Red: Pinot Noir, Chile
Bonus Special:
Barrel-Aged Niagara Chardonnay
30 750ml bottles
NR Chardonnay is available in 15 750 ml bottles
Contact us for sale prices and to reserve!
cheers@glasshalffull.ca
Cheers!
Natasha David, co-owner of Nitecap in New York City, creates this sophisticated sangria by combining rosé wine with pleasantly bitter Aperol and delicate, floral hibiscus tea.
INGREDIENTS
INSTRUCTIONS
In a pitcher or punch bowl, combine the rosé, Lillet, tea, lemon juice, Simple Syrup and Aperol. Fill the pitcher with ice and stir well. Stir in the club soda and garnish with the fruit. Serve in chilled wineglasses.
Yields: 4-6 servings
Original article by: Natasha David
From: www.foodandwine.com/recipes/everythings-coming-rose
For the month of June we’re offering specials on the following Winexpert wines…
Classic 4-week
Classic Red – Merlot, Chile
A dry medium bodied wine
Classic White – Gewurtz, California
An off-dry light to medium bodied wine
Reserve 6-week
Reserve Red – VCDR (Vieux Château du Roi), France
A dry medium to full bodied wine
Reserve White – Traminer Riesling, Australia
Off dry light medium bodied
Bonus Special:
Private Reserve Sauvignon Blanc, New Zealand
We will now be offering a NEW Sauvignon Blanc from Adelaide Hills, Australia to replace the Sauvignon Blanc from New Zealand.
Contact us for sale prices and to reserve!
cheers@glasshalffull.ca
Cheers!
This easy moscato sangria is so easy to make with only 4 ingredients: moscato wine, lemon lime soda, vodka and strawberries. Swap sparkling water or club soda if you prefer it less sweet, or customize it by adding more of your favorite fruits. We like peaches and watermelon, too! Either way, it’s a party favorite, and it’s perfect for bridal and baby showers or a backyard bbq.
INGREDIENTS
INSTRUCTIONS
Yields: 6 servings
Original article by: Melissa Belanger
From: simplywhisked.com/pink-strawberry-sangria
Even though it is a centuries-old tradition, matching cheese and wine together can still be a challenging and intimidating task. If done correctly, a perfect match can be an exquisite experience. Every detail in making the pairing needs to be considered. While a wine or a cheese by itself may be spectacular, that does not necessarily mean that pairing them is a good idea. Most people have not had years of experience focusing on tasting many wine and cheese options and become familiar with the characteristics and qualities of each. Here are some ideas that will help guide you into creating successful pairings:
1. Cabernet Sauvignon and Extra Sharp Cheddar
A full-bodied and dry red Cabernet Sauvignon has hints of herbs and dark fruits. When paired with the extra sharp cheddar, the red wine draws out the bold cheddar flavors of this strong cheese. Cabernet Sauvignon also works well with other intense cheeses, particularly ones that are firm and salty.
2. Merlot and Garlic and Herb Cheese
The garlic and herb cheese has sharp and tangy flavors. When paired with the Merlot, which is a dry red wine that is medium to full-bodied, the cheese brings out notes of black cherry, plum, and black tea. The garlic and herb cheese flavors are more heavily emphasized because of the Merlot’s dry fruitiness.
3. Malbec and Vintage or Reserve Cheese
Reserve or vintage cheese has robust flavors, which need a red wine that can hold up against it. Malbecs are medium to full-bodied red wines that have black fruit, anise, and herb notes. The strong flavor of the Malbec complements the vintage or reserve cheese.
4. Pinot Noir and Vermont Sharp Cheddar or Gruyere
Vermont Sharp Cheddar is aged and needs to be paired with a wine that has earthy notes, such as Pinot Noir. Pinot Noir is a dry and light to medium-bodied red wine that has these characteristics along with ripe red fruit flavors. It also works well with a nutty cheese with medium firmness, such as Gruyere.
5. Syrah/Shiraz and Aged Cheese
Aged cheese has intense savory flavors. Wines that are paired with them need to be equally intense and should also be rather dry. Syrah holds up well in this pairing because it is dry, medium to full-bodied, and has dark fruit and herb flavors. A Shiraz with tobacco notes works particularly well with smoked cheeses.
6. Chardonnay and Mild Cheddar, Colby Jack, or Triple Cream Cheese
Chardonnay is a dry, medium-bodied white wine with apple and pear notes, which makes it fruity and crisp. These features help enhance the characteristics of either of these mild cheeses, particularly the creaminess and the sweetness. Pungent washed-rind cow’s cheeses will lose its stinky characteristics when paired with Chardonnay, but you can also opt for milder, traditional triple cream cheese to avoid the smell.
7. Sauvignon Blanc and Monterey Jack or French Goat Cheese
This cheese is known for its subtleness and needs to be paired with a wine that won’t overwhelm it. Sauvignon Blanc is a light-bodied, dry and bright white wine that has citrus and grassy notes that complement the cheese. This wine also works well with firmer French goat cheese that has developed spicy flavors.
8. Pinot Grigio and Mild Cheese
Pinot Grigio is a light-bodied, dry white wine has refreshing pear and melon flavors. Its high acidity acts as a palate cleanser that prepares you for having mild cheese.
9. Riesling and Spicy and Powerful Cheeses
Riesling is a light-bodied, off-dry white wine that has stone fruit and peach blossom flavors. When paired with these cheeses, the acidity and sweetness of the wine works well with the cheeses’ stimulating characteristics.
Original article by: Erin Doman
From: learn.winecoolerdirect.com/cheese-and-wine-pairings
Let’s start at with the basics. Ice wine (or Eiswein in German) is a type of dessert wine that can only be produced in cold climates. It is made with grapes that have been frozen while they’re still on the vine. This is because the sugars in the fruit, unlike water, do not freeze, so while the grapes themselves are frozen, it’s possible to concentrate their flavours when it’s time to harvest. Unlike other sweet wines like Sauternes, the grapes aren’t affected by noble rot, and so their characteristic refreshing sweetness balanced by high acidity. is entirely reliant on the power of the elements.
Although we know that ice wine was being made in ancient Rome, the first modern example comes from Franconia in Germany, in 1794.
While frozen, the must (which I’ll use instead of grape juice given the fruit is partially frozen), is then pressed using a special machine (see video below for a run-down from Niagara College in Canada, resulting in a smaller amount of more concentrated, very sweet wine.
The whole process from harvest to press can take around six hours, and must only be done when the weather conditions are right, so it can be risky (in some years, the grapes might not freeze at all). Sometimes harvests might not happen until after the new year.
The juice is then separated from the seeds and stems before fermentation begins. It may take months to complete the fermentation because of the grapes’ high sugar levels, and the wines can age for many years.
Some wineries do freeze their grapes artificially — a process called cryoextraction — although it’s only permitted in countries that don’t normally produce icewine and don’t have regulations for its production in place.
Although in theory you can make icewine from anything, typical grapes used include Riesling, considered to be the noblest variety by German winemakers; Vidal, which is popular in Ontario, Canada; and Cabernet Franc. Some producers are experimenting with other grapes like Chenin Blanc and Merlot. Those made from white grapes are usually pale yellow or light gold in colour when they are young and deepen with age, or pink when made with red grapes.