Wine writers were treated to a preview tasting at L C B O's Summerville store. All wines (except sparkling ice wines) were served at room temperature (above 20 C), and, and unfortunately, failed to show as well as they would have, had organizers remembered the importance of service temperature on taste.
Every year, Ontario winemakers collectively blind-judge the best wines submitted. Many Ontario wineries either do not submit their best wines or those that are available in very small quantities. They are reserved for their best customers, and in fact some wineries steadfastly refuse to subject any of their special wines to scrutiny because of the small quantity produced and their effort to market them as rare, extremely carefully made wines.
Regardless my overall impression is very favorable, and in general, wine quality seems to be improving every year.
While most wines submitted were vintage 2003, there were a few from 2002 (20), 2001 (4) one even from 1999.
All award-winning wines will be poured at Cuvee 2005 Saturday March 5 at White Oaks Resorts and Spa in Niagara-on-the-Lake.
Surprisingly, 14 white wines were awarded the coveted Cuvee designation, and for 15 for reds. In the dessert category, 18 wines were deemed worthy of the Cuvee award.
In the sparkling wine category, the Funk rose won my vote. It has an excellent balance and fine fruit, with a deliciously long finish and fine perlage.
My white wine favourites are:
Reserve Chardonnay 2003 Coyote's Run - a barrel aged, creamy-textured, deeply flavored, elegant wine ready to enjoy with or without food.
Reserve Chardonnay 2003 Stoneyridge exudes typical apple and pear aromas, with an excellent acid backbone, balance, and long aftertaste. This is a wine to serve with suitable seafood like pan-fried or poached salmon, breaded deep fried calamari, seafood stews, or flavorful cream cheeses.
Riesling 2003 Ridgepoint is light, balanced, fruity, with good acidity, making it suitable with food. Beer-battered fillet of sole, pan-fried sole fillets, sautéed shrimps, or seafood pastas would be most appropriate.
Winemakers are getting better at red wines, extracting flavors of berries and aging just long enough to get a little "spice" and adequate texture to render their wines appealing.
Cave Spring Cellars Cabernet/Merlot blend 2002 is a soft, fruity wine with dominant Merlot flavors hinting at plums and long aftertaste. Recommended with grilled lamb chops, meatballs, pastas with meat sauce, semi-hard cheeses, veal stews, and roast loin of pork.
Signature Reserve Cabernet Sauvignon 2001 Creekside, stood out with its depth (attributable to the fact that is unfiltered), full body, and long pleasant aftertaste, recommended with roast leg or rack of lamb, medium-rare grilled steaks, game stews and hard cheeses.
Colio's 2002 Vintage Meritage shows the skill of long-time winemaker Carlo Negri, with its superb stone fruit aromas. A fine wine to enjoy on its own, or with a well aged Cheddar, Oka, Emmental or Gruyere, a few walnuts, a few slices of flavourful bread and maybe two ripe pears.
In the dessert category, the choice was difficult as the majority of wines were of high quality. The highest-ranking wine is Cabernet franc 2002 icewine from Magnotta with its outstanding perfume, refined texture and balance. Enjoy it instead of dessert, or with Grand Marnier marinated Ontario strawberries or raspberries.
Riesling 2002 Pillitteri created by winemaker Sueanne Staff shows the delicacy of Riesling, aromatically unsurpassed dried fruit, creamy texture and balance. Simply a superb wine on its own, or with fruitcakes.
Vidal 2003 Inniskillin created by Karl Kaiser, (who was one of the first in Ontario to make icewine), smells of dried apples, pears and apricots, with a pleasant underlying spiciness from barrel aging. Vidal generally yields fine icewine, but this example surpasses the standard by a long shot. Enjoy on its own, or with a piece of fine-milk chocolate, marinated berries, ginger spiked fresh fruit salad, or fruit flan.
If you want to experience any of the above and all of the 49 Cuvee award wines contact Liz Palmieri at ncf@becon.org or call 905 684 8688.
Tickets are $ 200.00 per person. The food alone is worth the price, the wine is bonus.
Now he consults and writes to increase wine, beer and liquor awareness. He conducts seminars and would be pleased to consider your requests. To peruse the list of his published books and order please contact him at hirayrberberoglu_3@sympatico.ca
www.littlefatwino.com