Barefoot Cellars...also not bad
Barefoot Cellar's is a winery from the Sonoma County, California. I was tempted to try this one for two reasons: 1. It fell into our under $15 category and 2. Our wine store had just received it in and didn't have any feed back yet. OK, Yes, I'll admit, the funky label did catch my eye. I really try not to be taken in by all these trendy, artistic new labels promising uncompromising quality without the pretense, which after all, is what unsophisticated is all about but my own ego scorns me for being taken in by this mass appeal marketing, however, I did buy the damn bottle.
This "premium red wine" reminds me of all the family style restaurants I worked in and their house reds wines, that usually stated "table wine" on the label. No year or varietal, just red or white and it apparently belongs on the table? Not a picnic wine, or beside the computer desk while writing your blog, no just for tables. It is not a bad wine, fine enough, house wine worthy, not particularly exciting.
However, I will not be deterred, we WILL find a "pretty darn good" if not "Wow you got to try this wine" in our budget. I'm sure there are a few out there.... That don't have Yellow Tail on the label.
~christle
hmm...not bad
The Cherry Point coastal Red had an extremely fruity aroma and the first taste was really quite nice, but that first taste was really the highlight. Subsequent sips were a little disappointing after such a great start.
The label states it is "A delicious blend of Pinot Noir, Merlot and an assortment of European grape varietals from our vineyard". I think with such an assortment of varietals, the wine is left without any real depth. Its like when you mix all of those wonderful yellows, greens, reds and oranges on your palate and come out with mud brown.
Overall, not bad for the value but best left for those relatives who only like pink wine.
~christle
Globalization, How I got my Husband....And Duvel
Now, I'm all for things local but those Belgians really know how to make some beer and husbands for that matter. Stella Artois seems to be the reigning Belgian beer around these parts but thanks to restaurants like Chambar, in Vancouver, Belgian beer is gaining more notoriety lately. I have started to see a lot of places pairing beer with food and why not, with so many varieties, we Canadians should be embracing this new trend whole heartedly, it is, after all our national pastime, isn't it? While I was in Belgium I had the opportunity to sample a lot of different beers, in fact, wherever I went some family member was asking "if I'd tried this one yet", and of course I obliged. They were all good, didn't come across one I didn't like but I always came back to Duvel.
I think I like it so much because it is so...Effervescenty..Bubbly..Foamy. It also leaves a lovely subtle sweet taste in your mouth. Duvel is served in a big snifter like glass that makes it seem like it will last forever as it tickles your nose with a dense foam. Now I know I sound a little to poetic about, what is after all, just beer, but it is a good one, my favorite.
So if Globalization is responsible from getting Duvel from here...
To the rainforest in my back yard....then I'm all for it.
~christle
Local...or is it?
I feel that before I offer my, oh so humble opinion, in the drabble that follows I should give you a little background on myself. Firstly, and most importantly, I love wine, I love beer, I love all sorts of spirited beverages, in a social drinking, non-alcoholic sort of way, of course. Secondly, I've been working in fine dining establishments for 16 (oh my god!!) years. Now that doesn't necessarily make me an expert, it just means I've got to try a lot of really good stuff over the years.
For the last six years I've been living in the Cowichan Valley, a humble and up and coming wine region. The restaurant I work in is very committed to promoting local everything and let me say, we have some good stuff to promote. Several of our local wineries such as, Venturi-Schulze, Alderlea, and Blue Grouse are in such high demand in fine dining places all over the island and mainland, we all fight for what inventory there is to carry. However, as our wineries have gained notoriety, more and more wineries have been popping up to prosper on this new found industry to our area. Now obviously when you start a new vineyard, the grapes aren't already there patiently and succulently waiting to be picked and turned into the nectar for the gods, so it takes a while to build your vineyard to have enough grapes to produce your own locally grown wine. So a lot of wineries, when they are starting out, bring in grapes or pressed juice from the Okanagan until they have enough of their own, some wineries just bring in basically ready made wine and bottle it with their labels. Is this OK? Do we care? Well many of the 100% Cowichan Valley wineries care. These wineries have decided to create a Vintner's Quality Association, to allow their labels to state their product is Cowichan Valley grown, rather that just British Columbia. I believe the passion and commitment these Vintner's have towards their products is really apparent when you taste them.
Here's a few of my favorites, now I know these are hard to get unless you are in the area, however, another good reason to visit our beautiful island.
Alderlea Vineyards, Clarinet (Marechal Foch), rich, full and wonderful.
Blue Grouse Vineyards, Siegerrebe, fruity but dry, no chardonnays around these parts!
Venturi-Schulze, our premier winery really, their Brut Naturel, for bubbly lovers is fantastic. They also have a traditionally made Balsamic Vinegar, that will make you want to grab a glass and drink it! So these are some of our local offerings, a little difficult to get but worth the effort. Cheers!
~christle
