Wanting to gain some real-life production experience at a winery, I approached Ed Madronich, owner of Flat Rock Cellars, to see if there was a possibility of helping out. I had a hankering to do some character-building hard labour. Lucky for me, Ed was for it. Ross Wise, Flat Rock's talented winemaker from New Zealand contacted me and voila, I had my first assignment: bottling.
Through the cellar door
On a warm spring May morning, I somehow managed to get myself out of bed at 5:30am (ugh, so early!). Upon a *slightly* late arrival to the winery, I noticed the mobile truck hard at work bottling the 2011 Nadja's Vineyard Riesling. Fully automated, I watched bottle after bottle get sterilized, filled with wine, sealed, labeled and boxed. Just like that! Many wineries use a mobile bottling service to cut down on costs. This particular truck bottled for Le Clos Jordanne the day before.
Pumping wine from tank
to the mobile bottling truck
I didn't know what to expect seeing how I've never worked in a winery. Images of bottles flying off of the line, smashing all over the place with me crying and then banned from ever coming back rolled through my mind. My job for the day was to help with the bottling of the 2011 cuvee. The wine would be laid down for a duration of time to conduct a second fermentation. The result? Sparkling wine.
An example of gyropalettes
These ones are in Champagne
www.champagne-heucq.com
The crew for the day was small in number but mighty in force. Greg, the assistant winemaker, let me pour a bucket of yeast, sugar and other nutrients into one of the large steel tanks. Crawling up a tall ladder, I poured the the mixture in and hoped for the best! The trick now was to get the wine thoroughly mixed with the additions and quickly into bottle, before the start of any fermentation.
Arranging the bottles just right
Sparkling wine is all about gas (insert your jokes here). To create "traditional method" bubbly (similar to how they do it in Champagne), base wine is placed into strong bottles with some sugar, yeast and then sealed. The yeast consume the sugar and in the process, create gas. That gas can't escape so it remains trapped inside the bottle. Once the yeast die (no more sugar to eat), the wine and sediment interact with one another, creating those complex aromas and flavours of baked bread and apple. No one wants to see dead yeast sediment inside the bottle. That wouldn't be appealing since sparkling wine is all about fine bubbles and clarity. The bottles are slowly turned until they are standing upside down, with the sediment trapped inside the neck of the bottle. This process of turning the bottles, called riddling, used to be done by hand. Now it's mostly done by a machine called a gyropalette. The bottlenecks are then frozen and opened under pressure. The yeast sediment is taken out and the bottles are topped off with more wine and a bit of sugar which determines the overall sweetness.
Images of Laverne & Shirley
came to mind during the day
Skid after skid of empty bottles
to be filled with wine
Even though most of the core bottling procedures were automated, there remained a few tasks that required more manual labour. I began my shift at the end of the line by filling the large metal cages with sealed bottles. These metal cages were to be transferred to a facility to go onto the gyropalettes. I then moved to the beginning of the line, placing empty bottles onto the conveyor belt. I thought those skids would never stop coming! Skid after skid, we had to make sure that bottles were continuously being fed into the machine. The wine was coming - whether a bottle was there or not. I then moved to middle of the line, the point that I coined as "Laverne and Shirley". The now sealed bottles had to be placed into bins and push them down to the guys who were loading up the cages. Bottles just kept coming at me with no end in sight! I was afraid to look away even for a split second in fear that bottles would crash with eachother and fall to the ground. Well, not really but it does add a dramatic flair. The conveyor belt doesn't move that fast but you still have to keep up!
The fruits of our labour!
10,850 bottles
By the end of the afternoon, we had 10,850 bottles of the 2011 cuvee. Amazing! I didn't know what that even looked like so I took photos to catalog the achievement. The base wine was 100% Chardonnay that had been aged in neutral barrels. Most of the wine was from 2011 with a small percentage from 2010. Cuvee in this case means a blend of grapes from different vintages. Now we wait for a few years for the bubbles to form. I can't wait to taste one of these bottles that I had a *very* small part in creating.
Completely exhausted, I finally understood why people say that that bottling isn't fun. It can be grueling hard work but an important part of the entire winemaking process. Unless we're all prepared to show up at a winery with straws for direct slurping (which I totally am), bottling is just one of those unavoidable necessities. My co-workers thought that I had gone completely mad to have taken a vacation day to do more work! Even with the incredible muscle soreness I endured afterwards, I would do it again in a heart beat.
One by one...
For my efforts, I was given a few bottles of the 2011 Nadja's Riesling bottled that morning. I was instructed to let it sit for a few months so the wine could recover from bottle shock. A nice wine to enjoy over the summer.
2011 Nadja's Vineyard
Riesling
It was a pleasure to have been welcomed into the Flat Rock family even for the one day. Thanks Ross! Thanks Ed! Hopefully there will be more opportunities in the future. I'd love to continue with these posts, highlighting the various stages of getting that wine from the vineyard into your glass.
Go visit Flat Rock Cellars and discover how well cool-climate varieties such as Riesling and Pinot Noir thrive here in Ontario: www.flatrockcellars.com
L.C. Prestance
Maison Vendome
All photos by Trish Beesley
To kick off the 2011 Holiday Season, I was invited to small, intimate tasting of three Champagnes at Toca restaurant, located in the Ritz Carlton Hotel. My friend John Carlo Meli who runs Natural Vines wine agency, was showcasing a new Champagne contender to rival the big names of Dom and Cristal. Not that you ever need a purpose to open a bottle of Champagne since it's fine anytime! The purpose of this tasting was to taste the three Champagnes blindly with Master Sommelier John Szabo. He would ultimately decide how this newbie would place amongst the three contenders. As a blogger, I was fortunate to have also been invited along with the beautiful Angela Aiello from iYellow Wine Club. I'm not used to tasting bubbly at 11:30 am but I could get used to it.
I've never done a blind tasting of Champagne before so this was going to be fun. When they were all poured, I took a sniff of each one for an initial overview. When you're dealing with these types of wines, they're all good. I'd be happy to have any one of these in my glass at any given time. This tasting was to discover the subtle differences between each of these Champagnes. When you start getting up in this price category of Champagne, it really is those subtle differences that make them stand apart.
JC of Natural Vines
Well, I guessed them all correctly! My one clue was the Cristal since I've had that before. Those small, fine and very persistant bubbles is what gave me the tip. Blindly, my favourite was the Dom Perignon. It's funny because us girls preferred the Dom while the men preferred the Vendome! We had Taylor Thompson, wine director at the Ritz try them blindly afterwards and he was aboard the Prestance train as well. I mean, all of these wines were excellent! It just boils down to personal taste of those subtleties. The L.C. Prestance, made with 100% Chardonnay grapes, had a lot of baked apple and brioche notes with excellent weight where the Dom was just slightly more reserved. It was a tough one.
Myself, JC and John Szabo
I was very excited to meet John Szabo and watch him in action. With his laptop on the table, he made his way through each of the wines, sniffing, sipping, spitting and typing. I was watching him with such curiosity and wondering what was going through his mind.
L.C. Prestance Champagne
John Carlo and I sat there looking at eachother wondering if we were allowed to quietly chat or were we to sit there in silence while John constructed his tasting notes. I started to make my way through the flight in front of me. I don't know how John Szabo does this. There's a big difference between tasting and drinking. I know some of you may laugh but wine tasting is really hard work! Especially when you have to give each sample 100% focus while maintaining objective. He's constantly tasting hundreds of wines a month. He's one of the main critics on Wine Align and his reviews are often featured also in the bi-weekly Vintages publication put out by the LCBO with newly released products.
Love the packaging!
Also available in black!
"Maison Vendome, House of Luxury and Creation, has created L.C. Prestance, the first Haute Couture Champagnes." www.maisonvendome.com
Maison Vendome is the official Champagne of the Cannes Film Festival. I think this was as close as I was going to get to brush elbows with the beautiful people of Cannes. The packaging of this Champagne is unlike anything I've seen before. There's a beautiful thick soft cover encasing the bottle that's a piece of art in itself. The first 1000 bottles of each collection have a glittering bow-tie attached with more than 150 diamond-cut crystals that can be worn.
Prestance (n.f): French word meaning "Presence".
Person or object looking elegant, noble and imposing.
If Maison Vendome ever wants me to spin at
the Cannes Film Festival, I'm available. :)
Sure I'll take another!
John Szabo at work
To read John Szabo's article on this event, you'll find it on the Wine Align website. It's a great read that also includes detailed tasting notes on each wine sampled. Maison Vendome's L.C. Prestance was the winner of the day. John Szabo scored it 96. Wow! Fantastic.
All photographs used in this post are by Trish Beesley of Trish Beeley Photography www.tbphotographystudio.com
Thanks to John Carlo (JC) Meli of Natural Vines for putting this great tasting together (and for bringing our lovely contestants Dom, Cristal and Prestance). Also a big thanks to Taylor Thompson of Toca for letting us use the venue.
I thought this article was fitting to end 2011...with some fizz! Wishing you all a wonderful New Year's celebration and looking forward to wonderful wines in 2012. Remember, celebrate well but celebrate responsibly.
Wishing you all the best this Holiday Season! May you be surrounded by loved ones and your glasses be continuously full. Thank you so much for stopping by my blog. I plan to do a lot more writing and video blogging for you. I also hope to be more active in recommendations to help you sift through the sea of wine. Here's to sharing great wines with you in 2012!
I just love this time of year. I don't have to hide my undying love for all things bubbly. After-all, "'tis the season!" Whether it's Champagne or sparkling wine, enjoying that sparkle is one of those things that I look forward to most about the season. Ah sparkle! Not that you need the holidays as an excuse to open up the fizz. It's perfect to enjoy all year!
Currently in my wine rack for sipping on during the holidays:
Vincent de la Remondiere Cuvee Reserve Brut Cremant de Bourgogne $18.95
I've had this one many times before and usually keep a bottle or two on hand. It's a delicious sparkling wine from Burgundy France. Made in the same method as Champagne, it cannot be labeled as a "Champagne" since it's not from the Champagne region. Instead, it is labeled as a Cremant (de Bourgogne).
Freixenet Cordon Negro Brut $13.95
A Spanish cava that's perfect for making mimosas Christmas morning. Also made in the same method as Champagne but using different grape varieties.
Look what Santa left!
Looks like he drank some.
For shame that I currently don't have any bubbly from Ontario. Now I must go pick out a bottle and start the holiday movie watching. First up, Elf!
Thanksgiving is around the corner and I know that I'll be thankful for that wonderful bottle of wine, of which I have yet to choose! Whether you're having a quiet thanksgiving at home, celebrating with friends or looking for some magic elixir to make family time a happy time, there certainly is a wine for the occasion. I have to admit that I'm not a foodie. I mean, I love to eat and I love great food but I often prefer to focus more on the wine than the actual pairing of it with food. I bet a few of you just gasped at that! Hopefully not. :)
Really, any wine that you enjoy would probably be a good choice. Here are some typical varieties that are often suggested for a turkey dinner...then lunch...lunch again....sick of turkey yet? You will be!
Sparkling wine from Burgundy
Made from Pinot Noir and Gamay
$18.95
Elk Cove Pinot Noir
Oregon
$36.95
Pinot Noir : Always a classic pairing with turkey. Try something from Oregon or Burgundy.
Sparkling Wine: Better yet, have a sparkling Rose!
Beaujolais: Made from the Gamay grape. Try a "Cru" wine (eg. Brouilly, Morgon) and serve slightly chilled. Ontario also has some fabulous Gamay.
Beaujolais Wine $18.95
A lovely Syrah
E. Guigal
Crozes Hermitage
$24.95
Have a blended white!
Henry of Pelham
Family Tree White
$17.95
Syrah: Try a Syrah from the Northern Rhone region of France.
Riesling: Great with food. Try an Ontario Riesling! If you want a slightly off-dry style (but not too sweet, save that for dessert), then try a German "Kabinett" Riesling.
Tawse Sketches of Niagara
Chardonnay $19.95
Gewurtztraminer: The spiciness of this grape variety should go nicely with gravy. Mmm...gravy.
If you want some other whites, try an Albarino, Chardonnay, Pinot Gris or a Viognier. Why not try a Rose wine? There is so much that you can do to pair your wine with the holiday bird. Whichever wine you decide on, just make sure to enjoy it with great company. Happy Thanksgiving!
Hello YummyGrapers! It's a few days after Labour Day and it's so gloomy and cold outside. :(
I think after a little time off during these last few months, it's good to start the new season with some bubbly. A toast to the fabulous summer of 2010!
I really enjoyed this sparkler from the Loire region of France. It's made with the same method as to make Champagne, only using the Chenin Blanc grape variety. It's like Champagne but cheaper! Remember, you can't call just any sparkling wine Champagne. The wine has to actually come from the region of Champagne. This is a great value sparkling wine.
Tasting note from the latest Vintages magazine distributed by the LCBO:
"This is classic and assertive chenin blanc, with notes of wool, hay, citrus oils and baked pear. Its intense personality requires you to be a devotee of the variety, but if you are, this is so deliciously satisfying, it's not to be missed. Score - 90. (Wine & Spirits, April 2009)"
While this wine isn't going to have you thinking about the complexity of aromas and flavours, it will get any party started. It's a fun wine. With it's minerality and zest, it can be used as an aperitif or with Thai and Asian dishes. I served this wine beside baked chicken with avocado and mango salsa. Yum!
What is Vouvray? (voo-vray) A region in the Loire Valley of France. A white wine from this region is still or sparkling, made from the Chenin Blanc grape variety.
Yummy yummy! I really loved this wine. The bubbles were small and well integrated. That's what you want in a Champagne - small and persistent bubbles. The finish just lingered on my tongue well after I swallowed this fine bubbly. If you want to splurge on something special, then grab this bottle of Taittinger ... and share it with me. :)
After trying some wines this past weekend at the iYellow Wine School, I'll hold up my glass to the above statement! I couldn't think of a more perfect way to spend a Saturday afternoon than to attend a wine class. The class is 1.5 hours so it's not a huge time commitment and it's a great way to get your Saturday evening started. The wine class is held at Reds Bistro & Wine Bar, located in downtown Toronto in the financial district. Guests were greeted with a glass of sparkling wine and taken to the classroom. Each table was setup with tasting glasses, pens and other materials needed. Looking around the cozy room, people were socializing with one another before the start of the class.
The instructor for the class was Taylor Thompson, the sommelier at Reds Bistro. He kept things light, fresh and had the audience engaged throughout the class by getting interaction from the students. He discussed the history of wine production in South Africa, the climate, the "terroir", the production methods and the grape varieties. Each person received a neat booklet that discusses South African wines with beautiful pictures. I left the class wanting now to visit South Africa ...especially after that amazing Pinotage I tried! Googling (funny how I'm using google as a verb!) pictures of South African wine regions showed me how beautiful South Africa is. The foods that were paired with the wines were delicious. They were prepared by the Reds sous chef Amira Becarevic. Nothing like gourmet food with your wine tasting!
What's great about the iYellow Wine School classes is that they're really geared towards each type of wine lover from the person who is just starting to learn about wine to the person who is a more experienced wine connoisseur. There's always something new to learn. Another perk of attending a class is that after the session finished, we were able to order a glass of anything we liked at half price. This came in handy after class was over and students were mingling with one another. I loved this after-school activity! In total, there were 8 wines that were tasted during the session (not including the post-class half-priced glass). Good wine, good food and good company...what's not to love.
At the end, people were encouraged to do a blind smell test of 5 out of the 8 wines tried during the class. If you could get all 5 right only by smell alone then you won a bottle of wine. I won a bottle for answering a question in class. I won the Bellingham shiraz Viognier 2007. The question was a) What French region has the blend Shiraz/Viognier and b) Why is the Viognier grape blended with the Shiraz?
2) Franschhoek Cellar Chenin Blanc 2008 $18.95
I really enjoyed this wine on its own. It's unoaked and light with aromas of pear and apple, good acidity with a nice warm finish.
3) Durbanville Hills Sauvignon Blanc 2008 $11.95
This wine paired nicely with the nicoise salad. Where I enjoyed the Chenin on its own, I enjoyed this wine more with the food. It's so interesting to see the play between the wine and the food.
Food Pairing: Tuna Nicoise Salad
4) Goats do Roam 2007 $12.95
This is a lighter example of a South African wine with lots of red fruit and good tannin.
8) Deemersfontein Pinotage 2008
Yummy! This wine is "very like animal". There is so much going on. It's smokey with notes of chocolate, coffee and maple. It's delicious. It's a "Chocolate Coffee Pinotage" according to the producer's website. What do you know, I like all those things! Too bad you can't buy this wine at the liquor store. It is available through a wine agent here in Toronto: http://www.azureau.com
Food Pairing: Smoked Venison and Red Currant
Some things that I learned in class:
a) South African wines have a distinct (in most, pleasant) aroma of forest floor or moss due to the unique soil and geography of the region.
b) Thick legs of a wine (the film that is left on the glass as you swirl your wine around) that fall slowly is a good indication that the wine is from a warmer climate.
c) Viognier is often added to Shiraz (Syrah) to soften the Shiraz as well as to add a nice perfume to the red wine. Viognier is a white grape with lower acidity and it ripens earlier than Shiraz. Shiraz on its own can sometimes be very overpowering so with a small percentage of Viognier, it now becomes smoother.
If I had to choose 2 wines that really stood out for myself, they would be:
1) Franschhoek Cellar Chenin Blanc 2009
2) Deemersfontein Pinotage 2008
I had such a great time and will be definitely checking out more classes! The educational portion was great as was hanging out after and talking with fellow classmates. This class let me try delicious wines at various price points because as you know, price does not allows dictate quality. Anyone interested in coming with me to the next one?
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