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A gift for a dinner host. Red or white?

A gift for a dinner host. Red or white?

I’d go for sparkling wine. It’s fun, thoughtful, and always a hit. You can buy Spanish Cava for under $20, or step up to a California sparkler made by a Champagne house for around $25. Then you’ll be the hero who brought over “the champagne”! Of course you could always bring the real thing, which is always appreciated and noted.

Otherwise, I’d say the safest bet is to go with white wine, mainly because most whites can be drunk without food and they often tend to complement starters. A Sancerre, a white Burgundy, a Sonoma Chardonnay, or something fairly classic is likely to be well-received. I’d be cautious about showing up with an obscure Greek white wine and then having to explain just how amazing it is. Might be, might not… so play it safe.

Obviously reds are an option. But who knows what’s on the menu. Again, I’d stick to classic regions and mainstream grapes. Save the Croatian vino for your own experimentation at home.

Another wine to consider buying would be a bottle of LBV Port, which cost between $20 and $35. A bottle of Port, some chocolate or Stilton cheese, and you just brought over dessert. To learn more about the wonderful world of wine take a course from us at

The more expensive the wine, the better?

The more expensive the wine, the better?

No, it is not true that quality always improves as the price goes up. I’ve had hundreds of wines in blind tastings that have come out ahead of their more expensive counterparts, and sometimes it’s quite shocking to see a big name come last in a flight. It’s equally shocking to see some of the major brands, which the wine trade loves to malign, come out at the top.

That said, as a general rule, you should see an increase in quality as the price goes up. A $30 bottle almost always does taste much better than a $15 bottle. But there is a law of diminishing returns. That’s to say that a $1000 bottle is not always exactly “ten times” better than a $100 bottle.

So where I question wine pricing is when you get into the stratosphere. Is a $3,500 bottle of DRC Montrachet really that much better than a $200 bottle of Grand Cru white Burgundy from another vineyard? It may be better quality, but the price difference isn’t warranted from a pure quality perspective. But you do get the pleasure of staring at a famous label and soaking up the mystique, and you feel special to be drinking something so expensive and rare.    

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How do you know if a wine is “off”?

How do you know if a wine is “off”?

The short answer: if a wine smells or tastes unpleasant then it might be “off”. To be more specific, if you smell things like rotten eggs, burnt matchstick, vinegar, a musty wet cardboard aroma, then the wine may well be “off”.

But the fact is that it can be quite difficult to tell if some wines are “off”. I’ve shared bottles of wine with some of the top winemakers in the world and towards the end of the bottle they have questioned whether the wine is “in condition”. Why? We all have different thresholds for noticing certain smells and tastes. There was a famous incident when a wine critic found an entire batch of wine to be “corked”, but after the winery did a blind tasting with a focus group they decided that the taint was below “threshold” and continued to sell the wine.

Cork taint is the major fault to look for. Corks can sometimes harbor a fungi which can develop into potent organic compounds, notably one called TCA. This can dull the aroma of a wine, make it smell musty, like wet cardboard, and make the fruit taste dried out and astringent on the palate.

One of the other major faults is oxidation, which happens when excessive amounts of oxygen come into contact with the wine. This can start during the winemaking process as soon as the grapes are picked. Just like an apple, the juice can start to turn brown. Sometimes you can tell an oxidized wine just by the color. Look for white wines to have an unusual amber or dull golden brown color. The nose can smell dull, lacking freshness, and with some heavy nutty and caramel notes. Tired and stale are hallmarks of oxidized wines.

There are several other potential faults but in my experience the incidence of faulty wines is decreasing. The good news is that many good retailers in the world will replace any faulty bottles. Just don’t confuse that with a wine you personally don’t like the taste of.

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How important is the vintage of a wine?

How important is the vintage of a wine?

The importance of vintage depends on the region of production and the quality of the wine.

The vintage date can be of critical importance in cooler, more marginal climates. If it was a good year then the wines can be dramatically better in quality compared to a year when the heavens opened at harvest time and the crop suffered from dilution and rot. Bordeaux, Burgundy, the Rhone, Champagne, Piedmont, Tuscany, parts of Germany are typically more susceptible to vintage variation. Prices can fluctuate according to the quality of the vintage, so it is important to ask a Product Consultant or check on the internet for the reviews.

In some regions there is little vintage variation because the weather is quite consistent from year to year. In hot parts of Australia and California I’m really not too worried about the vintage date, but more concerned about the maturity of the wine. That’s to say that inexpensive wines are usually best drunk young while they are fresh and fruity, whilst top quality red wines often benefit from some age.

So I would be more concerned about a wine from a lesser region, or of lesser general quality, being too old. A Chardonnay that is 5 years old from California’s Central Valley, exhibiting a worryingly deep gold color, is cause for concern. It’s an unlikely scenario though.

On a few wines there are no vintage date and so it’s not an issue. Non vintage Champagne is a classic example, and so are Ruby Ports and Sherries. This is because several vintages are blended together so the producer can achieve a degree of consistency in the house style.

Yes, it is difficult to keep up on the merits of vintages in dozens of wine regions around the world and few people have the time or inclination to stay up-to-date. But if you are buying some more expensive wine from classic areas it’s definitely worth finding out because it can mean the difference between a great bottle and a disappointment. When in doubt, turn to Wine Spectator or Decanter for reviews.

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How to start a career and get a job in the wine industry.

I’m fascinated by wine and want to make a career change. How can I get a job in the wine industry?

There are so many different options for working in the wine industry. The two key sectors are production and sales, but there are dozens of others to consider.

If you want to get into production then the best way to start is by getting a job at a winery as a cellar hand. Simply go and visit, and ask to speak to the Winemaker. It’s remarkably easy to get a job helping out during the harvest, which is the most exciting time of the year.

Obviously a job with a fair amount of physical labor won’t pay a fortune, but you’ll quickly figure out if production is for you. Make sure you work for someone who speaks your language, and someone who will take you under their wing. Otherwise, you’ll have no idea why you’re doing the various tasks. Ask to spend 2-3 days doing a task like operating the press, doing punch-downs or working in the lab, and then move on. It’s pointless to spend 3 months doing the exact same thing in a winery.

If you like working in a vineyard or a winery, then it’s time to take some courses. UC Davis in California is well regarded, and they have some good courses in Washington State too. Obviously France, Australia and NZ have some of the very best schools but perhaps less convenient depending on where you live or want to go.

These days it’s important to have formal training. Some growers and winemakers seem to just take a few courses here and there, and miraculously declare themselves as professionals. There’s a frightening amount of this in Canada. My suggestion, if you want to be serious, is to get a degree.

Whilst studying you could start to specialize in a certain area, because expertise in a particular field like irrigation or oak barrels will help you tremendously in your career. Maybe you can be the world expert on a tiny bug that attacks the vine, or develop a new technology to help with the science of winemaking. Then you have something…

On the sales front, many people start in wine retail. It’s pretty easy to walk into a shop and ask for a job paying a low hourly rate. But it is a great place to start. You’ll have the chance to taste lots of different wines and learn from your colleagues. Most importantly, you’ll start to understand consumer behavior and that will be invaluable in the years to come.

Alternatively, one of the best jobs is as a Sales Rep. I loved the freedom to disappear into the city with a trunk full of samples. You’ll get to meet dozens of customers in the hospitality and retail industries. Along with a start in wine retail, this is probably the best way to learn the ropes.

In terms of formal education in Sales and Marketing, you could do an MBA at a number of different schools. Sonoma State, Bordeaux and Adelaide have excellent programs. Having these qualifications, which can often be done part-time over 12-18 months can really open doors and help with your career. And don’t forget, there is much more money in sales and marketing compared to the average salaries in production so that’s something to consider too.

After getting some formal training like an MBA, you could consider working in export sales. It can be fun to fly around the world selling wine, although after a few years hotel rooms and airports quickly lose their appeal. Eventually, many people working in sales start their own import companies or become brokers, or develop their own trading business of one type or another. These can flourish.

There are dozens of other niche businesses. If you want to be a wine writer then getting accredited is a good start, although it doesn’t seem to be mandatory. Writing doesn’t seem to pay much for all but the top 10 in the world and even they seem to moan about the low pay. But they do like the incredible experiences, the travel, the wonderful wines and effectively they can live like a millionaire so that counter-balances the fees paid by magazines and newspapers. Sadly, very few people in the world are interested in reading about wine, at least compared to food.

Designing packaging and websites could be another area to consider, and the top designers can do very well. Or maybe you want to be a professional Wine Buyer or Consultant; although a certain amount of training is required before you make purchasing recommendations or dish out advice. Or maybe you want to rep a line of glasses, or have a wine storage business, or do in-store tastings en masse for large companies, or analyze wines at auction to see if they are fake, or be a Sommelier, or work in logistics, or, or , or… The good news is that there are hundreds of options. Just start thinking out of the box.

To get started you can visit ,,, or one of our other sites in HK, Oz, or NZ. I hope you’ll find the perfect job that meets all your needs.

What’s the story on wine education? What path should I follow?

What’s the story on wine education? What path should I follow?

If you want to take a course that will result in professional certification with international recognition then, in my opinion, there is only one choice: Wine and Spirit Education Trust (WSET). This is the world’s leading independent wine education institute, operating in over 75 countries and 20 languages. It’s the gold standard, simple as that.

There is an introductory WSET course called the Level 1, which is perfect for beginners. You can progress up to the Level 4 Diploma, which is a challenging 2-year course. After that, the next step is to apply for acceptance into the Master of Wine program. So the WSET offers a clear and structured path.

You can pursue other paths. There is the SWE and ISG, but those organizations have comparatively limited recognition and are more orientated towards the hospitality industry. There are also non-certificate courses by the boatload run by community colleges, private individuals and so on. Some can be good, but all too often the “curriculum” has been made up without the same professionalism you’ll find at serious institutes dedicated to wine education. So buyer beware…

For myself, I took the WSET courses for a reason and then decided to teach them precisely because I thought they were excellent.  

What’s the story on all the different wine education providers?

Now that you’ve chosen a path you need to chose a guide. And not all Sherpa’s will get you to the top of the mountain.

I started our company Fine Vintage precisely because I was horrified by the terrible experience I had at some other schools. Shitty wines, boring instructors, and presentations that were as exciting as watching paint dry. Harsh, but true.

You have to be taught by someone who has some qualifications and experience themselves, otherwise it’s like the blind leading the blind. If the instructor doesn’t really know how to taste then they might do you more harm than good. So check-out your instructor. Ours all have the Level 4 Diploma, are in the MW program, or are industry veterans.

Then you need to taste good wines and lots of them. You don’t learn much by tasting a couple of wines that all cost under $20, but the wine school sure saves money… We spend over double, often triple what other wine schools spend on wine. Yup, it stings when I see the monthly wine expense report.

But it’s our Fine Vintage mantra to pour outstanding wines and lots of them. That is a key reason why we have over 4,000 students per year coming back to take their next course with us. We all fell in love with wine because of the amazing aromas and flavours we discovered in that first magic bottle, and that’s why we come back again and again.

Another major point for you to consider are the exam pass rates at the various schools. Obviously with the higher Levels the onus becomes increasingly on you to study and prepare for exams because the body of knowledge is too voluminous to be covered exclusively in the classroom. But your Sherpa should be able to help you stay on track, on a schedule, and ensure you know what lies ahead.

At my own schools we have one of the highest pass rates around the world, and have been nominated and awarded as WSET Educator of the Year more times than any other school in the world in the last 10 years. Every day I receive copies of student’s exam results and it’s always a thrill to exchange a few e-mails with our wonderful instructors congratulating them, and then be able to tell our students the good news.

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When I think of Zinfandel I think of big, juicy, high-octane red wines from producers like Seghesio, Ridge, Ravenswood and Rosenblum. My mind drifts off to the rolling hills of Sonoma, especially the Dry Creek area, where you find some of the best wines. Amongst the mustard flowers you see these thick gnarly old vines. Some are over 100 years old. Zinfandel, the signature variety of California, is definitely rated a “Buy”.

A number of countries are blessed with having their own signature grape variety. Argentina has Malbec, Chile has Carmenere, there’s Pinotage from South Africa, and the list goes on. But I reckon that California has one of the best grape varieties to call its own. Zinfandel can produce some excellent wines at the very top end.

Ravenswood’s slogan “no wimpy wines” pretty much sums up the style of the big wines, which are amongst the most powerful and concentrated of any red. A classic high quality Zinfandel is always very dark in color, with plenty of viscosity when you swirl it in the glass. Because of the warm climate in most of California the nose is typically jam-packed with ultra ripe fruits, which can include strawberry compote, sweet black cherry, and there is often a spicy note too.

The palate is very full bodied, usually clocking 14.5%+ alcohol, and the tannins tend to be fairly smooth and supple. In the big wines you can often find raisin and jam notes, along with cloves and licorice, vanilla and coconut. It’s hedonistic pleasure in a glass.

But there are various styles of Zinfandel, principally distinguished by their weight in the mouth, the ripeness of the fruit, and their alcohol degree. Some producers, the more extreme ones, flaunt wines at 17%+ alcohol, which is amongst the highest in the world for regular wines. They delight in calling them “fruit bombs” or “blockbusters”. These styles of Zin pair well with loud Hawaiian shirts and a plate of ribs.

But there are also some Zinfandel producers who prefer a lighter and more elegant style, which wouldn’t be too far off a very ripe and full bodied Pinot Noir. The trick to recognizing these is often by looking at the alcohol degree on the label, and if it is 13.5% or less then chances are it will be a lighter style.

But Zinfandel is versatile enough to produce another style of wine, known as white Zinfandel. Astonishingly, white Zin became the best-selling wine in the United States for two decades. Granted, classic producers of red Zinfandel typically roll their eyes when you mention white Zin, as if an ugly duckling was ruining their brand image. And to a degree they are right, although they’re probably jealous of all the money the white Zin producers are raking in.

The pioneer of white Zinfandel is Bob Trinchero of Sutter Home. He had the great fortune to have a stuck fermentation in one of his tanks back in the 1970’s. Instead of making a dry red Zin he ended up making a slightly sweet pink wine that charmed the pants off Americans for decades. His winery now sells millions of cases a year of it, and Bob is a very happy man.

He explained that for most people the jump from drinking sodas/pops to dry tannic red wine is too much of a stretch. So the best way to ease into wine is with something chilled, a touch sweet, and with candied strawberry notes. In the winery the maturation time for a white Zin is short. You can skip the oak barrels, and have it shipped in a flash. So it actually pays wine producer’s bills too.

When it comes to viticultural origins, you can bank on Zinfandel to spark wine lovers into a demonstration of superior knowledge. The first person usually remarks that Zinfandel is actually the Primitivo grape of southern Italy. The second connoisseur usually then jumps in to mention that the grape has its origins in Croatia and is in fact a grape called Crljenak Kastelanski. If the pronunciation can be pulled off then the conversation usually ends there, and the other guests roll their eyes at the wine snob who won.  

But whatever the origin, what matters is that Zinfandel’s home is in California where it is the workhorse grape, planted throughout the State. If you had a glass of red wine back in the 1850’s then chances are it was Zinfandel.

It’s generally agreed that Sonoma produces some of the finest examples. The Dry Creek AVA is particularly well regarded, but the Alexander valley isn’t to be forgotten either. There are some famous wines from the Russian River as well and it’s quite common to see “Old Vines” proudly mentioned on the label of many Sonoma wines. Some of the plantings date back over 100 years. Seghesio is a favorite of mine.

But there are also some excellent Zinfandels in Napa too, particularly from vineyards “up valley” around St Helena and Calistoga where the temperatures are warmer. Caymus, Storybrook Mountain, and Ch Montelena all produce sought-after wines. I find these wines to be very polished, particularly plump and soft, with an explosion of sweet ripe fruit covering the palate.

Another area to look for, particularly for value priced wines, is Lodi in the Central valley.

This area is where the bulk of California’s wine comes from, but that’s not to say that low yielding vineyards don’t produce high quality wines. Ravenswood do well in this sector, with their distinctive logo and fun slogan.

There are certainly other parts of California, like Mendocino and Monterey that produce good Zinfandel too, but these aren’t the best known areas. So in almost every corner of California you’ll find people making Zinfandel. And lots of them are small producers, usually with an artistic bent. Yes, there can be a certain hippy style to these farmers living on ranches in the beautiful valleys that line the California coast.

A key criteria for ripening Zinfandel is a high level of heat units. In wine speak, that means it should be pretty warm, even hot, where you plant it. And whilst some of the coastal regions see a thick marine fog roll in during the summer months, these same valleys can also get nice and toasty from noon onwards.

And then, as harvest approaches, winemakers need to be particularly vigilant when it comes to picking. The sugars in Zinfandel can rocket up in a few days and all of a sudden you have grapes that might create a 16% alcohol wine. The good news is that nobody will accuse it of being thin and weedy – the ultimate insult for Ravenswood… So you have to be fast when you decide to pick.

Speaking of price, one of the attractive things about Zinfandel is that even for the most famous producers, including their single vineyard wines, you rarely pay more than $60 per bottle on the shelf in Canada. And when you compare that to the top Pinots, Cabernets and Syrahs, then Zinfandel starts to look like a bargain. In my tastings I’ve been impressed with wines costing less than $30 a bottle.

In terms of food pairings, a steak is a sure bet, and so are burgers and ribs. The more refined the wine, the more refined the food should be. Because they are usually very big and powerful you can go with a rich dish. But some of the slightly lighter styles can drink well by themselves because the tannins aren’t too aggressive.

So what’s the future for Zinfandel? There will always be detractors who say they lack ageability, can be short on complexity, and often a tab too sweet. But personally, I like them and so long as there are high quality wines made then I imagine there will be a market for them.  

If you want to learn more about the signature grape of California and join it’s legions of devotees then visit ZAP, which stands for Zinfandel Advocates & Producers is the HQ of all matters relating to the grape, and has information on their tastings, which have a cult-like following.

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Bonterra, Mendocino
Food Pairing: All by itself
Wine: Ravenswood, Lodi
Food Pairing: Burgers
Wine: Caymus, Napa
Food Pairing: Roast beef
Wine: Seghesio Rockpile, Dry Creek
Food Pairing: BBQ steaks
Wine: Ridge, Lytton Springs
Food Pairing: Leg of lamb



Sauternes from Bordeaux, Tokaji from Hungary, Coteaux du Layon in the Loire, icewine, sweet Germans, late harvest from Alsace, well, there’s no shortage of options when it comes to dessert wine. Personally, I’m a huge fan. I find the unique production methods to be fascinating and the sheer quality of the wines can be staggering.

But most of all, I love a glass after a great dinner. It’s the icing on the cake. So don’t forget that before the Port, you’ll need to serve some dessert wine with a cheesecake, a fruit tart, a selection of cheese, and various other delights.

Sauternes is arguably the king of all sweet wines. It certainly wins the prize for being the most expensive with Chateau d’Yquem ranking amongst the most pricey wines in the world. Expect to pay a few hundred dollars for a half bottle from an average vintage. And if you come across a bottle from the 1800’s then expect to remortgage your house. But there are plenty of less famous Sauternes around $30-$50 too, so you don’t have to break the bank to enjoy it.

Sauternes is part of the Bordeaux region, in south west France. In the fall, autumn mists lift off the river Garonne where it intersects with the Ciron, because of the temperature differences in the water. This mist shrouds the vineyards and creates very humid conditions which are the catalyst for the development of botrytis, or noble rot. It doesn’t sound good, and it doesn’t look good either, but this noble rot attacks the berries and punctures small holes in the grapes which cause them to shrivel. As a result the water content of the berry evaporates and you’re left with a high degree of sugar, and ultra-ripe tropical fruit flavors.    

But botrytis doesn’t affect all of the grapes at exactly the same time. This means that picking has to be done by hand, with harvesters passing through the vineyard in waves, selecting only the berries with noble rot. At some estates the pickers may go through the vineyard several times, armed with no more than a pair of nail scissors. To put it in perspective, a single grape vine will often produce at least one 75cl bottle of top quality red or white wine, but in Sauternes the yield is so low that you’d be lucky to extract one glass of the sweet liquid gold from a single vine.

Semillon and Sauvignon Blanc are the grapes of choice. The former is highly susceptible to botrytis and the latter helps counter-balance the sweetness with a refreshing acidity and a spectrum of different flavors. The fermentation is halted at approximately 14% alcohol leaving plenty of unfermented sugars in the wine, and then it is transferred to oak barrels for around two years of maturation.

Expect honey to predominate, with notes of pineapple, brown sugar and crème brulee, in a full bodied style. The French love to serve it with foie gras as a starter, but I prefer it with a cheesecake at the end of a meal. When it comes to sweet wines, Sauternes is still my first choice.

But those Hungarian Tokaji’s can be so good too. It’s like picking your favorite child. Tokaji is gorgeous, replete with an expansive bouquet of marmalade and honey, and a thread of acidity that can enable them to last for decades.

True, Tokaji is not as well-known and perhaps the fact that it is made in Hungary doesn’t exactly help win consumer’s affection. But it is the Wine of Kings and the King of Wines, as they say. And the way they make it is entirely unique.

Botrytis is triggered by the same phenomena as in Sauternes, caused by temperature differences in the waters of two rivers that intersect. But here the grapes are different. You have Harslevelu and Furmint, which are hardly household names. A dry white wine is made from Furmint and then the botrytis affected Harslevelu is added. On the label you will see a statement about the number of Puttonyos. The number of Puttonyos ranges between 3-6, and if you buy a 6 then expect it to be sweeter than a 3,4, or 5. Puttonyos is the name of the wicker baskets that the pickers use, filled with botrytis affected grapes.

The Loire, including Coteaux du Layon, Quartz de Chaume and Bonnezeaux, made with Chenin Blanc, can display succulent honeyed flavors, in a wine that tends to be a little lighter and more acidic than Sauternes. One of the nice things is the price, which tends to be less than Sauternes and Tokaji, at least for Coteaux du Layon. I’ve found some stunners that are around $30, which is half the price of icewine. Try these with some blue cheese, as the saltiness is offset by the sweetness of the wine.  

Germany and Alsace can produce some fabulous sweet wines too. In Alsace look for the words Vendange Tardive (late harvest), or Selection de Grains Noble for the botrytis affected ones. Riesling and Gewurztraminer is king, and I love the incredibly intense aromas of an Alsatian Gewurztraminer. Red roses, spice, honey, apricot and a rich oily texture are the hallmarks. I always look for the wines of Domaine Weinbach, a family-owned producer, established hundreds of years ago.

But whilst sweet wines are a rarity in Alsace, Germany specializes in them. Look for the designations Auslese and Beerenauslese on the label if you want something with an undeniable amount of sweetness. These rather complicated terms refer to the amount of sugar in the grape at harvest. This is the basis of the German wine laws, where sugar is prized above all else.

The great thing about these wines is the phenomenal balance between sweetness and acidity, delicacy and power, and the unusually low alcohol. Most of the sweet wines from the Mosel have an alcohol degree around 8.0%. This is a good thing, because nobody likes being hungover.

The Mosel valley in Germany produces many of the benchmark classic wines. Some of the vineyards are planted on slopes that are so steep that one slip and you could end up in hospital. Fritz Haag, Egon Muller, Selbach-Oster and Dr Loosen all produce stunning wines.

Of course, Canadian icewine is a speciality. It’s local and the fact that the grapes have to be picked at -8 Celsius is unique in itself.

Canada produces more icewine than any other country, especially in Ontario where there are massive volumes made. Riesling and Vidal are widely used, and producers wait until frigid temperatures freeze the grapes on the wine. This can happen as late as January, which highlights the fact that many sweet wines are made by taking a tremendous risk.

Once the grapes are picked, which is often during the night, they are pressed whilst still frozen and the small amount of sweet juice is inoculated with a powerful yeast to trigger the ferment. A few months later, usually at around 11% alcohol, the ferment is halted and a colossal amount of unfermented residual sugar remains. These are some of the sweetest of all wines, and sometimes can be syrupy, and cloying.

There are other sweet wines that you should track down, like the amazing Muscat de Beaumes de Venise, from the southern Rhone. Although this is a fortified wine, it is only lightly so, and the gorgeous floral, orange and honeyed aromas will blow everyone away. At around $25 for the half bottle you’ll get amazing value.

The list could go on. But that’s enough to get started. So next time you are planning a dinner party make sure you don’t forget the sweet stuff. There’s a reason why they call it the nectar of the Gods.

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WINE: Sauternes

PRODUCER: Ch. Doisy Vedrines  

FOOD PAIRING: Blue cheese


WINE: Tokaji    

PRODUCER: Ch Dereszla              

FOOD PAIRING: Strawberry Cheesecake


WINE: Alsace VT

PRODUCER: Domaine Weinbach

FOOD PAIRING: Crème Brulee


WINE: Mosel Auslese    

PRODUCER: Selbach-Oster                          

FOOD PAIRING: Tropical fruit plate


WINE: Canadian icewine               

PRODUCER: Inniskillin                 

FOOD PAIRING: Well chilled, by itself

RIESLING – the best white grape in the world?

RIESLING – the best white grape in the world?

Riesling produces some of the most spectacular white wines in the world. If you want to see a wine lover get really excited then open up an old vintage Grand Cru Riesling from Alsace or a fine Mosel from Germany. In my opinion, drinking a top quality Riesling is one of the greatest experiences in wine. It’s heavenly.

Outstanding quality Riesling is a model of purity. The taste reflects the nature of vineyard where the grapes were grown. The fact that they are not aged in new oak enables the character of the grapes to shine, and in a fine Mosel you can taste some of the minerally nuances that come from the blue slate soils.

Very few other grapes show the complexity that you can find in Riesling and the depth and layers can be astonishing as they unfold on the nose and in your mouth. I’ve constantly got my nose hovering over the glass because there are so many lovely nuances to enjoy with each sniff.

Riesling also produces wines with incredible longevity, more than almost every other grape. In some of the cellars in Germany you’ll find stocks of wines going back over 100 years.

It’s with age that the wines really start to shine because it takes time for the complex nuances to evolve. With a few decades of maturity you can find a combination of elegance and power, delicacy and intensity, and a vast spectrum of flavors and nuances. And to cap it all off, Riesling refreshes the parts that other wines don’t reach.

So, where are the classic regions and what should you buy? If you like dry white wines then Alsace is the classic area for outstanding Riesling. It’s situated in north eastern France, just across the Rhine River from Germany. I love it here because there are so many small family-owned wineries that have been making stunning wines for hundreds of years. In fact, it’s my favorite region in the world for white wines, which include the fabulous Pinot Gris and Gewurztraminers.

The towns and villages can resemble something out of Hansel and Gretel. Think thatched roofs, cobblestone streets, small cozy restaurants, and everyone seems to know each other so there’s much kissing and a constant exchange of “bonjour” as the locals go about their business.

Alsace produces wines that are much fuller in body and higher in alcohol compared to the Mosel in Germany. This is largely thanks to the dry and sunny climate that is the result of the rain shadow effect of the Vosges Mountains, which are high enough to ski on. So most of the Rieslings are in the 12-14% alcohol range, are typically medium in body, dry, and have crisp acidity. The aromas and flavors can include a beautiful citrus and green apple note, with a hint of ripe peach, and a touch of the classic petrol aroma that develops with age. The top wines inevitably have a streak of minerality that’s to die for, and the length that can last for hours.

My favorite producers are Domaine Weinbach, Trimbach, Zind Humbrecht and Ostertag. But there are so many other excellent producers like the reasonably priced wines from the co-op Pfaffenheim. One of the tricks to buying good Riesling is to buy Grand Cru, which can retail for around $30 per bottle all the way up to $100+. And if you’re keen on specific recommendations then you can’t do much better than the Trimbach Cuvee Frederic Emile, the Weinbach Grand Cru Schlossberg, and if you are looking for rich, fat and powerful wines then Olivier Humbrecht is your man.

Alsace also produces a late-harvest style of Riesling called Vendange Tardive and, in exceptional years, a sweet botrytis effected wine called SGN, standing for Selection de Grains Nobles. One of the greatest bottles I ever had was from Domaine Ostertag, whose sweet wine showed sublime flavors of honey, pineapple and apricot with just the perfect amount of acidity to counter-balance the sweetness. That’s the art of achieving balance in sweet wines.    

Another classic Riesling producer is, of course, Germany, albeit in a totally different style. Most of the wines are sweeter, to one degree or another, and have less body, lower alcohol and more delicacy. That said, there is a strong movement towards dry wines, called Trocken, and so the old adage that German wines are sweet is no longer true. Regardless, they can age for decades, and once upon a time they were the most expensive white wines in the world.

My favorite region is the Mosel where the wines can be as low as 7.5% in alcohol, which means you get to enjoy more of them whilst still remaining coherent. What never ceases to amaze me is the steepness of the slopes in the Mosel, which are not far off being precipitous cliffs. The angle and aspect of the slopes is all important because you are so far north that ripening grapes can be a challenge. Exposure to the sun is critical here.

Buying wine from Germany can be a challenge because the labels have so much complex terminology on them. The key words that I always look for relate to the level of sweetness you will likely find in the wine, and that is determined by the so called Pradikat level. You see, German wines are classified according to the amount of sugar in the grape at harvest time.

If a producer picks some grapes earlier in the season, at lower sugar levels, the wine could be classed as a Kabinett, which is typically the driest of the Pradikat levels. If you leave the grapes on the vine for longer and pick later, when there is more sugar, the wine could be classified as a Spatlese which are usually a touch sweeter. Then comes Auslese which is generally a pretty sweet wine.

But there is a trend in Germany to produce drier wines and so you need to watch out for the word “trocken” on the label, which means dry. You see it is feasible to find some Auslese trocken wines, which means that the winemaker has picked the grapes at Auslese sweetness but then fermented it into a dry style. German wine labeling can be so complicated that you’ll need a glass or two just to recover from the brain strain.

And yes, there are other categories too, including an even sweeter Beerenauslese and then Trockenbeerenauslese, which are botrytis effected sweet wines. Icewine is also made in vintages when it gets colder than -8 degrees Celsius.

My favorite wineries are Dr. Loosen, Fritz Haag, JJ Prum, Dr Thanisch, Selbach Oster and Egon Muller. For a life altering experience try to get your hands on a Spatlese or Auslese with a few decades of age and feel the acidity dance across your tongue as the ripe stone fruit and honey flavors seduce you.

You can’t talk about Germany without mentioning the Rheingau, which is the other classic region for Riesling, and lies just outside Frankfurt. The Rheingau is home to some of the oldest and most famous wine growing estates in the world. Because it is a little warmer here the wines tend to have a touch more body and alcohol compared to the Mosel. One of my favorite places to visit is Schloss Johannisberg. They have a lovely restaurant where you can sit on the terrace and feast on asparagus, a specialty in Germany, and drink copious amounts of divine low alcohol Riesling.

Australia is another major player on the Riesling scene. The Clare and Eden valleys are the classic areas for high quality Rieslings. They are certainly in a very different style to the German wines in that they are very dry and often so sharply acidic that they can taste austere. But they can be excellent quality, with flavors of lime juice, a petrolly character, and a piercing acidity that certainly refreshes under the hot sun. Grosset, Yalumba, and Heggies all produce good wines.

Speaking of Canada, we do make some fantastic Riesling, especially in Ontario. Although it’s the preferred grape for icewine production, there are many versions in a dry to off dry style. I have always admired Cave Spring winery because they have this beautiful delicacy in their wines, and are often leaning closer to a Germanic style.  

Closer to home, I’m a huge fan of Tantalus winery out in the Okanagan. The vineyard is on the outskirts of Kelowna and was planted back in 1978. The only problem is that it seems to evaporate in the glass. I love the almost dry style, the racy acidity, and the combination of lime juice and stone fruit flavors. The label design is perfect for British Columbia, with depictions of the masks worn by the original native settlers.

So when it comes to Riesling I would buy the dry wines from Alsace and the sweeter wines from Germany. I would definitely try to find some older vintages and be on the look-out for Grand Cru designations on the labels. As an alternative, I might venture off to Australia or stay closer to home in Canada, just for a change of scene.

In terms of food and wine pairing the dry or off-dry wines can be delicious all by themselves, but usually pair well with seafood like scallops, prawns, crab cakes and white fish. When you find wines with a touch more sweetness then start thinking about spicy dishes such as many Asian foods, especially Thai dishes, because you need intensely flavored wines to stand up to the strong flavors of the food. All this is making me very hungry and thirsty.

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Style: Dry Riesling

Winery: Tantalus Old Vines, Okanagan

Pairing: Prawns, scallops, goat’s cheese


Style: Off-dry Riesling

Winery: Selbach Oster Kabinett

Pairing: Sushi, German sausages


Style: Medium sweet

Winery: Dr Loosen Spatlese

Pairing: Spicy Thai chicken curry


Style: Sweet      

Winery: Fritz Haag Auslese

Pairing: Fresh fruit plate


Style: Dry Riesling

Winery: Domaine Weinbach, Alsace

Pairing: Munster cheese

Wines of the Mediterranean

Wines of the Mediterranean

If I was a vine I would want to be planted along the Mediterranean coastline. My ideal vineyard would be perched on a hillside, where I could bask in the sunshine whilst looking out to sea.

After all, the Mediterranean is a more inviting climate compared to being planted in the frigid parts of northern Europe. In cold climates vines can struggle to ripen the grapes and sometimes people would criticize the wine for being acidic and astringent. And the blistering heat of fiercely hot climates isn’t that appealing either. The grapes might get over-ripe, resulting in raisin and cooked flavors. What’s worse, the French would call the wine confiture (jam).

But in a pleasant Mediterranean climate, where the winters are mild and the summers are long, I would thrive. Plus I’d get to take 2 hour lunches and have a siesta in the afternoons.

And so it is. The wine regions that sit along the Mediterranean coastline are responsible for a huge percentage of the world’s wine production. In short, the climate is well suited to viticulture and can produce very good quality wines that are well balanced.

A huge reason for the way a wine tastes relates to the composition of the grape at harvest, namely, the balance between sugar and acidity. If the climate is too hot then wines can sometimes lack acidity and taste soupy. If the climate is too cold then the grapes can lack sugar and flavor, and taste thin and astringent. It’s rare that you see these excesses or deficiencies in wines from around the Mediterranean.
What I like the most about wines from this area is that they are sometimes made from indigenous grape varieties. This means that they deliver flavors that differ from the usual repertoire of international grape varieties, such as Chardonnay and Shiraz. There is also an abundance of choice. The wine regions of the Mediterranean produce a prolific number of different wines.

Let’s start with sparkling wine. Spanish sparkling wines, known as Cava, mainly come from an area called Catalunya. Barcelona is the major city close by, and responsible for guzzling huge volumes of the local bubbly. The main grapes are indigenous Spanish varieties such as Macabeo, Parellada, and Xarel-lo. Try letting those roll off the tongue at your next dinner party. Intriguingly, Spanish Cava is made in the same method as Champagne, with the second fermentation taking place in bottle. They are excellent value for money and the perfect way to kick off a party.

But Spain is not the only country producing sparkling wine. In north western Italy, within striking distance of the Mediterranean, is the small DOCG of Franciacorta. This region lays claim to making the finest dry sparkling wines in Italy. The varietal mix and the methods are closely modeled on Champagne, with excellent results.

In dry white wine, the Mediterranean also produces a plethora of choices. The most unique has got to be Retsina from Greece. This white wine is flavored with pine resin. Yes, that’s right, pine resin. The reasons for this date back centuries to a time when resin was used to help preserve wines. Over time people became accustomed to the taste of resinated wines and so it became its own style of wine. Retsina certainly has its followers. Be aware that the wines can actually smell of pinesol cleaner so shall we say “it’s an acquired taste”.

More my bag would be a Viognier from the south of France. This varietal has beautiful aromatics of honeysuckle, peaches and floral notes. If you like Gewürztraminer then Viognier might hit the mark. The wines are dry, usually with a touch of residual sugar, quite full in body, with a pleasant richness in the best ones. Try a Vin de Pays D’Oc Viognier with roast chicken or a white fish.

In Rose, the beautiful wines from Provence rank amongst the very best roses in the world. They typically show vibrant pink colors, aromas of spice mingled with fresh strawberries, dry and crisp, and bang-on in the rose stakes. These are perfect for sipping on the deck; they pair well with a fresh seafood salad, and are liquid romance whilst watching the sunset. Take me to Saint Tropez.

In red wines, there is such a huge choice that making a handful of recommendations is no easy task. If you are looking for a classic wine, something big and burly but with depth and concentration, then look no further than Priorat in Spain. Many of the very best are made from Garnacha and Carinena (Grenache and Carignan in France) and sometimes blended with a handful of international grapes. This is classic stuff, and can be expensive.

Then you have a huge number of high quality wines from appellations in southern France like Corbieres and Minervois. Here, you can expect Syrah, Grenache and Mourvedre to feature in the lead roles. These are the best value red wines in France and would go well with a steak frites.

It would be unfair not to make mention of the wines from Corsica, Sardinia, and Sicily. Now we start getting into the really unusual grape varieties. How about a glass of red from the Nielluccio grape in Corsica? Grapes such as Nero D’Avola from Italy are gaining a following as some wine lovers tire of the world of Chardonnay and Shiraz. Most are such good value that it’s not a fatal experiment if you don’t like the flavors.

Lastly, fortified wines are also alive and well in the Mediterranean wine regions. My favorite is Banyuls. This exceptional wine comes from the steep terraced vineyards in the foothills of the Pyrenees, where France meets Spain. Grenache is king in this fortified wine, known as a vins doux naturel. The winemakers suggest that these Port-like wines are paired with chocolate. A bottle of Banyuls, a chocolate mousse, and you’ll ascend into heaven.

So the wine regions bordering the Mediterranean offer an abundance of unique and exciting wines. The indigenous grape varieties offer the wine lover new flavors to discover. So give them a try. Besides, as you sip your way through the bottle you can dream of those gorgeous vineyards perched on a hillside, overlooking the Med.
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