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| Coffee Lounge Talk amongst other community members. |
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Jun 09, 07
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When I get to the Iniskillin Vidal Icewine, I'll let you know. btw my Review of that in about 8 weeks. 
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Jun 09, 07
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Last edited by Senior; Jun 09, 07 at 11:45 AM.
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Jun 09, 07
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Jun 09, 07
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It is indeed.
But if you're feeling like something a little more upscale... here's my recommendation. Jackson-Triggs Cabarnet Franc Rose VQA Limited Release. It's $13.99 and it's pretty freaking good. A Light Red with a fruity essence, I believe it's a 1 on the sugar code so it's not too harsh at all. Perfect sipper or to be combined with maybe a Pork Souvlaki.
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Jun 09, 07
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That's not a Wine!
Although, it looks pretty damn good. 1942? I presume it probably costs an assload as well.
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Jun 10, 07
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Awesome thread mapleleaf.
Personally I think JT is a great wine for the price bracket so all the haters should stfu.
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Jun 10, 07
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No problem! I'm getting my Wine Council of Ontario Certification through this job. We get a Staff Issue Bottle every week and we do regular tastings so I'll post the latest one here so maybe you folks can enjoy something new. Or you can ask me about pairings etc. :)
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Jun 10, 07
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^^ Yeh i was thinking of doing the same thing, I've heard pinot noir goes well with lighter grilled meats. But i'd be open to other suggestions.
I really don't have much wine knowledge at all. I think taking a course would be fun. A bunch of obsessive rules and nuances revolving around drinking. No wonder wine is so popular. I just can't bring myself to buy any small bottle of wine for over 25 though. The good stuff is so expensive here but so cheap where it comes from like Italian brunello di montalcino for example. I'd rather wait until an occasion like that to have a nice wine at a decent price. You really enjoy the expensive stuff more if you have developed your pallette. Expensive scotch though. That's another story. Last edited by decypher; Jun 10, 07 at 05:18 PM.
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Jun 10, 07
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You could try a Merlot, Cab Sauv, Cab Franc, Baco Noir, Marechal Foch, or a fuller bodied Gamay Noir. With picking Wine for your food there are two approaches. Approach #1: Create a balance of power by matching the weight or body of the food to the weight and body of the Wine. i.e. a Light White for Lemon Sole or other Whitefish and a Medium Merlot with a Burger. Approach #2: Consider the interaction of a wine's basic components - sweetness, tannin, acidity and alcohol. This requires you to know a bit more about the Wine you're looking at but usually you can read the back of the Bottle and the Vineyard will have a quick synopsis of the flavours and serving suggestions.
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Jun 15, 07
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This Week!
Inniskillin Late Autumn Riesling: 2006 A nice smooth Riesling. A sweet fruity aroma and a pleasing straw colour. Hints of peach, tangerine and honey with a nice tart finish.
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Jun 21, 07
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https://www.nicks.com.au/index.aspx?...oductId=475638
this is my favorite wine right now. it's a little expensive but if you're going some where and want to bring a really good bottle for less than $20 this is it. 
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