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In the world of wine, quality is not just a measure of taste – it is a reflection of tradition, terroir, and craft. At the heart of Ontario's wine industry stands the Vintners Quality Alliance (VQA) Ontario, a governing body that plays a vital role in ensuring the authenticity and excellence of Ontario wines. We're dedicating this post to a Spring Into Spice title Sponsor, VQA Wine Country Ontario, and the vital role it plays in shaping the quality of Ontario wine that consumers have come to expect. VQA Quality Standards One of the primary roles of VQA Ontario is to establish and enforce rigorous standards for winemaking practices, grape growing, and labelling. By defining specific criteria that wines must meet to receive the VQA designation, VQA Ontario ensures that consumers can trust the quality and authenticity of wines bearing the VQA seal. These standards encompass everything from varietal labelling, vintage dating, viticultural areas, geographic indications, and vineyard and estate-bottled declarations. These requirements are set out in regulation under the Vintners Quality Alliance Act, 1999 and have the force of law. Through its rigorous certification process and ongoing monitoring of wineries and vineyards, VQA Ontario promotes transparency and accountability in the Ontario wine industry. Protecting Terroir and Heritage VQA Ontario is dedicated to preserving the unique terroir of Ontario's wine regions and promoting the distinct characteristics of Ontario wines. By recognizing specific viticultural areas and sub-appellations, VQA Ontario highlights the diversity of Ontario's terroir, and it encourages winemakers to showcase the best that each region has to offer. This commitment to terroir fosters a sense of place in Ontario wines. Moreover, it ensures the preservation of Ontario's winemaking heritage for future generations. While VQA Ontario upholds traditional winemaking practices and quality standards, it also embraces innovation and creativity in pursuing excellence. Its very nature is to regard standards in winemaking as a means of setting future winemakers, grape growers, and consumers up for the best interaction and experiences with Ontario wines possible. The Spice Food and Wine Group (the group behind Spring Into Spice) is proud and honoured to have a partner and sponsor such as VQA Wine Country Ontario!

As the last remnants of winter frost melt away and the days grow longer, nature awakens from its slumber to welcome the anticipatory season of spring. Among the many wonders of this time of renewal is a grapevine's awe-inspiring journey, which brings me much joy to see. As I walk vineyards at the start of springtime and see the amazement of bud break and flowering, I am reminded of the many wonders of the world of wine, starting with what happens within the vineyard. In this post, we'll discuss the various states along a vine's journey from bud break to harvest. The Journey of a Vine from Bud Break to Harvest Bud Break Bud break marks the beginning of the grape vine's annual growth cycle. It is a pivotal moment when tiny buds on the vine's canes swell. This growth process, triggered by increasing temperatures and longer daylight hours, is a sight to behold as the vine transitions from winter dormancy to active growth. Flowering As the tiny buds grow, they eventually produce delicate green shoots, and these shoots, to me, symbolize new life for the vines. What's more, these shoots continue to grow and develop, forming lush canopies of leaves that provide vital shade for the ripening grapes. Fruit Set Unlike other flowers, grapevines possess both male and female reproductive parts and can self-pollinate. Through pollination, the flowers that bloom on the vine then lead to fruit set, and show up as small green berries filled with promise. Veraison As spring progresses into summer, the grapevine's journey reaches new heights of vitality and vigour. The tiny green berries that formed on the vine gradually grow in size and change colour, signalling the onset of veraison – the stage when the grapes begin to ripen and develop their unique flavours and aromas. Harvest Eventually, the grapevine's journey culminates in the harvest season, a time of celebration and abundance. Grapes are carefully handpicked or harvested by machine, depending on the vineyard's practices, and transformed into that bottle of wine on your wine rack. Leaf Fall (Defoliation) Leaf fall refers to the shedding of leaves from grapevines, typically occurring in autumn or fall. As temperatures drop and daylight hours decrease, grapevines respond by initiating the process of leaf senescence, where chlorophyll production decreases, causing leaves to change color and eventually fall off. Leaf fall is an essential step in the vine's preparation for dormancy (winter), allowing it to conserve energy and resources during its sleeping months. Dormancy Dormancy is a period of reduced metabolic activity in grapevines during the winter months. It is triggered by environmental cues such as decreasing temperatures and shorter daylight hours. Grapevines enter a state of rest during dormancy, where growth and development are temporarily halted. Dormancy is crucial for the survival of grapevines during harsh winter conditions, helping them conserve energy and withstand freezing temperatures. The journey of a grapevine from bud break to harvest is a testament to the resilience and beauty of nature, reminding us of the cyclical rhythms of life and development, and that's something to think about as you sip your next glass of wine. The grapevines harvested to make the very wine you are sipping share in a transformative and natural wonderous process that culminates in each bottle, encapsulating the essence of the vineyard's terroir and the dedication of those who nurture it. Cheers to spring!

Some customary actions happen when delving into a wine for the first time or revisiting it to find nuances, and they are sight, smell, and taste related. The next series of posts will focus on these elements of wine tasting and will reveal why we even do these things in the first place. Today, we're focused on why we 'nose' (smell) a wine when in the glass. Let's dig into it. Like looking at a wine, smelling it can tell you much about what is in your glass. It can shed light on wine condition, flavours, climate of origin, and grape. What Smelling a Wine Can Tell You Condition The primary reason you would see a sommelier 'nose' a wine is to assess its condition. Is the wine flawed? Here, when looking for flaws, we're mostly smelling to see if a wine is corked. We smell wine to determine its sense of wholeness without flaws. Discerning Grape Variety Smelling wine can also give you insight into the grape in your glass. Many varieties have telltale signs that no matter where the grape is grown, their true-to-nature aromas will always appear in your glass. Grape varieties such as Riesling, and Torrontes are good examples of this. On the nose, Riesling has a TDN (trimethyl dihydronaphthalene) scent that many refer to as petrol. Torrontes on the nose is very perfumed; think unmistakable violet scented perfume. Cabernet Sauvignon is recognizable from its bell pepper (pyrazenes) scent on the nose. There are many more examples of grapes that have an unmistakable scent, and the more you dig into different grape varieties, the more you will start to pick up scents that are traits of that grape. Get a Sense of Flavours The aromas of a wine, especially when aerated, can give you hints about its taste. For example, nosing a wine may allow you to recognize that it has seen some oak aging, which gives you a hint to possible vanilla, clove, and allspice on the palate. Our sense of smell is tightly connected to our sense of taste. Read more here about our olfactory system at work to learn more. Aroma Memory On a less technical side, our sense of smell is closely tied to memory, and the aromas of wine can evoke powerful recollections of past experiences. By associating certain aromas with memories, we can create a more profound connection to the wine and enhance our enjoyment of it. Like tasting wine, smelling wine is a skill that can be developed and refined over time. By actively engaging with the aromas in wine and paying attention to the nuances of each scent, you can improve your ability to identify and appreciate the complex bouquet of flavours in a glass of wine. So, the next time you pour yourself a glass of wine, take a moment to take in the aromas that rise from the glass. Trust us, it will enhance the entire tasting experience.

We started the Loire regional view with Pay Nantes and are now heading east to its neighbouring region, Anjou-Saumur. Anjou-Saumur is famed for its dry and off-dry Chenin Blanc and highly characteristic Cabernet Franc. It is a vibrant area with over 45,000 acres of vineyards, 19 appellations, and over 1,000 grape growers who collectively produce 119 million bottles each year. The easiest way to understand Anjou-Saumur, though speaking in general terms, is that Anjou excels with its Chenin Blanc expressions, and Saumur is the guru of Cabernet Franc, and sparkling wine. Anjou produces the best sweet wines in the appellations of Quarts de Chaume, Coteaux du Layon, and Bonnezeaux. It also makes the most renowned dry Chenin Blanc in the appellation of Savennières. These are definite areas to visit in the glass. Saumur, specifically Saumur-Champigny, is a go-to for red wine made from Cabernet Franc. Saumur-Champigny is an AOC located around the towns of Saumur and Champigny-sur-Veude, and the area's wines are one of the archetypal examples of how Cabernet Franc best expresses itself: fresh, vibrant, with floral aromatics and chewy red berries. Geography and Climate Though not right at the Atlantic, the climate of Anjou-Saumur is still maritime (warm summers and wet winters) and markedly different from its neighbouring regions further inland and east. Like Pays Nantes, metamorphic soils run rampant here, and, to a lesser degree, limestone soils are found primarily on the eastern part of the Anjou-Saumur. The Wines of Anjou-Saumur Anjou-Saumur is a truly diverse wine region when it comes to wine styles. Of the wines produced, 31% of it is red, 35% rosé, 18% white, and 16% of the production is sparkling. Fun fact, Saumur is the third largest sparkling wine appellation in France. The 19 regional appellations are (the bolded appellations are of note): Anjou, Anjou-Coteaux de la Loire, Anjou-Villages, AnjouVillages Brissac, Bonnezeaux, Cabernet d’Anjou, Coteaux de l’Aubance, Coteaux de Saumur, Coteaux du Layon, Coulée de Serrant, HautPoitou, Quarts de Chaume Grand Cru, Rosé d’Anjou, Saumur, Saumur-Champigny, Savennières, Savennières Roche aux Moines, Crémant de Loire, Rosé de Loire. PGI: Loire Valley. Bonnezeaux: Bonnezeaux is a small appellation known for producing sweet white wines from Chenin Blanc grapes affected by noble rot. These wines are rich, complex, and highly aromatic, with honey, apricot, and exotic fruit flavours. Coteaux du Layon Coteaux du Layon is another sweet wine appellation famous for its luscious dessert wines made from Chenin Blanc grapes. These wines often have a perfect balance of sweetness and acidity, with flavours of ripe fruits, and honey. Quarts de Chaume Grand Cru Quarts de Chaume is a prestigious Grand Cru appellation within the Coteaux du Layon area, known for producing some of the finest sweet wines in the Loire Valley. These wines are highly sought after for their exceptional quality, concentration, and aging potential. Saumur-Champigny: This is a red wine appellation known for its elegant Cabernet Franc wines. These wines are characterized by their vibrant red fruit flavours, herbal notes, and refreshing acidity. Saumur-Champigny reds are versatile, food-friendly wines that age well in the bottle. Savennières, While the region is known for its approachable Chenin Blanc and Cabernet Franc, we encourage you to try Savennières, a white wine made from Chenin Blanc that will have you looking at this grape in a whole new light. Savennières wines are big. So much so that I have paired them with a steak in the past. The wine is full-bodied, with robust acidity that makes it worthy of ageing, ripe tropical aromas that contract on the palate. While this wine could be made off-dry, most producers have focused on dry styles. Coulée de Serrant The appellation houses just one producer, Nicolas Joli of Coulée de Serrant. The Coulee de Serrant vineyards are thought to have been established in the 12th Century by Cistercian monks, and historically wines from the vineyards have been regalled by the famous. Given the vineyards status and continued dedication to quality it was granted its own AOC status. The AOC monopole spans 7 hectares. Coulée de Serrant is an AOC within the greater Savennières AOC. Savennières Roche aux Moines Savennières-Roche-aux-Moines covers 81 acres amongst six producers. These vineyards benefit from south facing slopes aiding in ripeness and producing a rich style of Chenin Blanc.

Today's LCBO find takes us to South Africa with the Aslina Chardonnay 2021. Much like its maker, this wine has so much to say and stories to tell in the glass. Let's get into it by first talking about the winemaker, Ntsiki Biyela. The Story Behind Aslina Wines I first heard of Aslina Wines just after the murder of George Floyd. There was an effort by the LCBO and a few members of the wine industry in general to bring wines made by black winemakers into the market. The Aslina Umsasane (red Bordeaux blend) was brought into my home market and sold in stores, and that is how I learned of Ntsiki Biyela and the incredible force that she is. Ntsiki Biyela is a winemaker whose remarkable journey has broken barriers and shattered stereotypes in the wine industry. Born and raised in Mahlabathini, a small village in South Africa's KwaZulu-Natal province, Biyela's path to winemaking was unexpected and exceptional. She had spent a year working as a domestic worker while looking for a scholarship that would propel her into a career. That's when she learned that scholarships to Stellenbosch University, one of South Africa's most prestigious wine schools, were being offered, and she applied and was successful. Biyela's talent and passion for winemaking quickly became evident during her studies, earning her the admiration and respect of her peers and professors. “The winemaker I worked with as a student was so passionate about what he was doing that at that moment, I said, ‘I want to be like him.’” said Ntsiki Biyela in an interview with Food&Wine. After completing her education, she joined Stellekaya Winery in Stellenbosch, making her the first Black female winemaker in South Africa—a significant achievement in an industry traditionally dominated by white men. Throughout her career, Biyela has remained dedicated to crafting wines of exceptional quality while also serving as an inspiration and mentor to aspiring winemakers, especially women and people of colour. Her commitment to excellence has earned her numerous accolades and honours, including being named South Africa's Woman Winemaker of the Year—an achievement that further solidifies her place as a leader in the wine industry. Ntsiki's grandmother was the guiding light in her life and as a result, the name Aslina is in the matriarch’s honour. Biyela continues to make a difference in the world of wine. She currently sits on the board of directors for the Pinotage Youth Development Academy, and partial proceeds of her wine sales go back into the organization to help up future black winemakers with scholarships and the like. About Aslina Chardonnay 2021 The Aslina Chardonnay 2021 has so much happening on the nose; between citrus, apple, florals and minerality it's inviting and exciting. On the palate, tart acidity, melon, honey, and salinity play a role. We let this wine sit for an hour in the glass as it is still young. Going back to the wine brought out so many spectacular aromas and flavours. This is definitely one that you can lay down and come back to in two years. The Aslina Chardonnay 2021 can be found at the LCBO vintages for $22.95. We will be featuring this wine at Black Grapes!

Though people talk about pairing wine with chocolate like it is a no-brainer or something everyone should be doing with ease, you should know that nothing could be further from the truth, and this post is going to speak candidly about why most of the pairings you read about in magazines or see on socials are ABSOLUTELY wrong. Have you ever read articles or seen posts where someone is talking about how well their Twix bar pairs with their Merlot? That's full of hogwash. A standard Twix bar contains 24 g of sugar, while your average glass of Merlot contains less than 1g of sugar. The truth is that when pairing sweet things like chocolate, you have to pair it with something as sweet, if not sweeter otherwise, the sugar in your sweet item, in this case your Twix bar, will aggressively overshadow your paired item, in this case the Merlot. As humans, there are five unique tastes that our palates observe: Sweet Bitter Salty Sour Umami Fat (now being considered) Of all of these, studies have shown that the taste of 'sweet' is the most limiting to pair with. You have to find pairing items that are as sweet and preferably sweeter than the dessert item you are trying to pair with in order for the pairing to work on the palate. If you pair desserts and chocolates with a wine that is less sweet, the flavours of your wine will be masked and appear as though you are drinking days-old wine that has gone flat and lost its structure; no one wants that in a pairing. Things To Keep In Mind When Pairing Wine With Chocolate When trying to pair wines with chocolate, look for infused chocolates. Primarily dark chocolates infused with violets, peppercorns, and sea salt. Dark chocolate is obviously less sweet than milk chocolate and possesses a level of bitterness that works with the tannin and phenolic bitterness that you find in red and white wines, respectively. Moreover, the infused elements give you another dominating factor to pair. With less sugar in your chocolate, your infused elements have a chance to shine in the pairing. Pairing wines with milk chocolate or white chocolate? Look at sweet wines such as Sauternes, Off-dry Riesling, Madeira, and or Port. But never listen to those who tell you milk chocolate items pair with dry white or red wine. That simply is not true! And that is the truth about pairing wine with chocolate. Official PSA!

Stop it; this is not a ‘celebrity wine’ piece you read in Forbes. I mean yes, the focus is on Wade Cellars, owned by NBA star Dwyane Wade, but the ‘baller’ aspect is just a sliver of this wine brand's story. While I knew Dwyane’s wines existed, I hadn’t tried them until our Black Grapes event in February 2023. The event featured the Wade Cellars 2021, Three by Wade Rosé. I went in with no expectations when trying the wine at the event. Still, I found myself contemplatively nodding at first taste. The wine was highly approachable and highly quaffable. That Black Grapes experience kept my ear to the ground to be aware of the releases and news related to Wade Cellars, and a few months later, I got the chance to sit down to a structured tasting of Three by Wade wines. At the tasting, Dwyane and the brand's international ambassador, George Walker, walked us through the series of wines the brand had on offer in the market. We tasted their Chenin Blanc (yes, you read right), their marquee rosé, and two Cabernet Sauvignons. While we’ll get into the wines later, we must first talk about the entirety of the brand. As the title of this article suggests, Wade Cellars is much more than what you get in a bottle. As I sat at the tasting and listened to the anecdotes and stories shared by Dwyane and George, it was clear that the brand takes its role seriously and recognizes it holds the responsibility to speak to the demographic its NBA owner was born out of. When I asked Dwyane about his passion for wine and what he does in this sector of his life, he shared that he developed a genuine love of wine through travelling and experiencing wines on a regional basis. Then, when he met the Pahlmeyer family, he realised that his dream of making wine could be a reality. But it was once Dwyane was heavily immersed in wine as a business that he started to see where his wines could be more than just another SKU:  “Once I got in it, I didn’t see none of me, and that’s when I realised I was here for a reason. I have a responsibility”. Dwyane's responsibility has been to build a more inclusive space around wine, develop the 'wine curious' and the 'wine talented' peoples of colour, and include consumers of colour in his wine journey by making approachable and accessible wines. Wade Cellars hosts a National US-based dinner series called 'When We Gather', which celebrates black chefs, from all backgrounds, through a multi-course dinner paired with wines from the Three by Wade portfolio. This is just one example of the brand's commitment to accessibility and inclusion. In addition to the ‘When We Gather’ tour, the brand fundraises for the Roots Fund, a US-based, nonprofit organisation focused on securing a pathway for the BIPOC community in wine. The conversation with Dwyane and George was beyond comforting. Not only were we tasting their incredibly affable wines, but we truly got to see how the brand puts its money where its mouth is in supporting diverse spaces in the wine community. Now the Wine The Wade Cellars project started as a partnership between Dwyane Wade and the Pahlmeyer family eight years ago. Dwyane, struck by the wine bug, wanted to get into the space and said he found the perfect partner in Jayson Pahlmeyer, of Pahlmeyer Wines in Napa Valley. The first wine from Wade Cellars was the 2012 Cabernet Sauvignon. It was initially introduced to the Chinese market in 2015, given Dwyane’s prominence and recognition there. He felt that his wines would find acceptance in China more easily than in his home market of the United States. When they saw the accolades the wine received in China, they felt they were ready to introduce the wine at home. The Mandarin symbol for the number three on the label now makes sense! Since that first vintage, the Three by Wade wines have grown in offerings, and have developed a style of its own which continues to morph as the brand gains more experience and consumer feedback. Grapes are now sourced from several choice parcels of land in Napa and Sonoma. 2021 Three by Wade Chenin Blanc Great bouquet of honey and white flowers. On the palate, it was Chenin through and through; medium + acidity and full mouth feel of golden delicious green apple and pear. This is an enjoyable Chenin Blanc, and a delightful surprise from the Wade Cellars profile. 2022 Three by Wade Rosé I call this the iconic wine in the lineup because of its consistency and crowd appeal. This wine is a blend of mostly Grenache, with some Cinsault, and Mourvedre. It’s slightly reductive on the nose, just enough to get you curious about the palate. This is a balanced wine with bright acidity, and bright red fruit on the palate, and can be easily paired with food. 2020 Three by Wade Cabernet Sauvignon Due to drought and intense heat, 2020 was a rough year for many in California. Given this, it was vital to scour both Napa and Sonoma to find grape growers with premium grapes and enough of them. As a result, the grapes for this wine were sourced from the Bedrock Vineyard in Sonoma. Typical blackberries on the nose, herb, and noted florality. 2019 Oakville Cabernet Sauvignon By all rights, this is the big kahuna of the Three by Wade lineup. A wonderful and complex nose, and bright black and blue fruit coupled with herbaceous notes, including fennel. An excellent sipper on its own, and a knockout with food. After that incredible and eye-opening tasting, I got George to talk a little about his winemaking philosophy, given his influence on site selection and what happens in the winery. “Restraint… attention to farming is what’s most important. … As long as you are being more attentive to sustainability and leaving as low a carbon footprint on the earth”. Dwyane Wade now sits on the board of UC Davis, a selfless and deliberate move to bring grant more access to the rich research and overall educational factor that is UC Davis. Moreover, he’s just joined a team there to do a 2-day wine bootcamp with hopes that it will bring more cognitive diversity to the space. In fact, proceeds from the bootcamp go towards the UC Davis Department of Viticulture and Enology's ‘Broadening Horizons’ program, an effort that focuses on continuing to build and support a diverse student population. Everything about the Wade Cellars blueprint encourages us to raise a glass to the change the brand is making in the industry, internationally.

Located at the Atlantic in the Loire Valley, Pays Nantes is a captivating region renowned for its stunning landscapes, and exceptional Muscadet wines. As one of the seven sub-regions of the Loire Valley, Pays Nantes has carved a niche for itself with its unique terroir, long history of winemaking, and incredible gastronomic scene. As we 'taste' the Loire, it only makes sense to start with the most westward region, Pays Nantes. Pays Nantes Terroir and Grape Varieties: Pays Nantes boasts a terroir defined by the Atlantic Ocean's influence, contributing to a maritime climate that shapes the character of its wines. Here, you have 10,300 ha under the Atlantic influence, with soils and subsoils made of igneous and metamorphic rock from the Massif Armoricain. Gneiss, mica schists, greenstone and granite soils are all common here, thanks to the Massif Armoricain which gives grape growers a resulting mixed bag of exciting terroirs to work with. The region primarily focuses on white grape varieties, with Melon de Bourgogne reigning supreme. Melon de Bourgogne, a grape that flourished in Burgundy until its destruction was ordered in the early 1700s, made its way to Nantes after a harsh winter and devastated vineyards were in need of a new variety; here enters the Melon grape. Melon de Bourgogne's new home of Pays Nantes is where it thrives today in the oceanic climate and mineral-rich soils. The unique terroir of Pays Nantes is especially evident in the Muscadet wines produced here. Muscadet, made exclusively from Melon de Bourgogne, is renowned for its crisp acidity, minerality, and a distinct saline quality, reflecting the oceanic influence on the vines. FUN FACT: DNA analysis has revealed Melon de Bourgogne to be a cross between Pinot blanc and Gouais blanc. Sub-Appellations: Within Pays Nantes, three key appellations contribute to the region's international recognition: Muscadet Sèvre et Maine: The most well-known appellation in Pays Nantes, Muscadet Sèvre et Maine produces wines characterized by their vibrant acidity and pronounced minerality. These wines often undergo sur lie aging, enhancing their texture and complexity. Muscadet Coteaux de la Loire: This appellation encompasses a broader area, allowing various expressions within the Muscadet style. The wines here are known for their balance, with some showcasing a touch of fruitiness alongside the classic acidity and minerality. Muscadet Côtes de Grandlieu: Located near Lake Grandlieu, this appellation benefits from the moderating influence of the lake on the climate. The wines produced here are often rounder and more approachable, yet still retaining the freshness characteristic of Muscadet. The biggest takeaway about Pays Nantes is the influence the Atlantic Ocean and the Massif Armoricain have on the climate and terroir of the area, and how that differs from the neighbouring regions in the Loire. The other takeaway is that if it weren't for Pays Nantes, Melon de Bourgogne could have been extinct or produced in very low quantities, making finding a bottle of Muscadet a problematic or rare feat here in North America. Think about that! If enjoying a bottle of Muscadet from Muscadet Sèvre et Maine, try pairing it with oysters. The crisp and refreshing qualities of Pays Nantes wines make them a guaranteed go-to for seafood. With that, we'll close with a quote from Master of Wine Richard Hemming, "Every day should be a Muscadet".

Today's LCBO Find takes us to South America, and to the wine aqueous region of Mendoza, Argentina. The featured wine today is the Piedra Negra Alta Colección Torrontés 2023. While one would expect Torrontés to come from Salta, and Mendoza to be strutting Malbec, you must take my word for it, this unexpected Mendoza Torrontés gives you the best of both worlds. About Bodega Piedra Negra Piedra Negra is a renowned winery located in the Uco Valley, Argentina. It is the emblematic winery of Bordeaux winemaker François Lurton. The vineyard is built on 200 hectares of land in semi-desert conditions, characterized by poor, gravelly alluvial soil. François claimed that the poor, gravelly alluvial soil reminded him of Pessac-Léognan. Hence the desire to produce here seemed like familiar logic to Lurton. Bodega Piedra Negra is also known for its remarkable and environmentally friendly wine production methods, and is certified organic, with some biodynamic practices. The winery produces various wines, including Pinot Gris, Malbec, Torrontés, and a series of wine blends. About Piedra Negra Alta Colección Torrontés 2023 The Bodega Piedra Negra Alta Colección consists of a range of wines made from grapes grown at high altitudes and this makes sense as Torrontés is known for being for thriving in high elevation Salta. In the glass, the Piedra Negra Alta Colección Torrontés 2023 has a pale yellow hue, with green flecks. The natural phenolics of Torrontés produce thick tearing on the inside of your glass. On the nose, this wine is highly perfumed, ripe, and tart, as is expected for the Torrontés grape. Scents of lavender water, almond, apple, and pear are present. That nutty sensation continues on to the palate, with lemon, peach, grapefruit, and melon in tow. This is indeed a fun, young wine. The Piedra Negra Alta Colección Torrontés 2023 can be found at the LCBO vintages for $15.95. While this wine could be had now, it will show even better in two year's.

Today's LCBO find drops right here at home in Ontario, Canada with the Marynissen Chardonnay 2021. Our path to this wine was out of a search to find a few wines to pair with Thai Curry dishes we were experimenting with, and it was the way this wine stood out amongst the rest that led to it being this week's LCBO wine find. About Marynissen Estates From a pig farm to an orchard to a vineyard producing stunning and approachable wines, the story of Marynissen Estates is a darling one. Located on the Four Mile Creek sub-appellation, the property operated as an agri-food farm at its creation. In 1976, the company started to plant Vitis Vinifera grapes, namely Chardonnay, Riesling, Gewurztraminer, Merlot, and Gamay. This would make the Marynissen vines 'old vines' by Ontario standards! It was not until the 1990s that the property decided to make wines with the grapes they grew instead of just selling them to other winemakers in the area. Fun fact: Marynissen Estates is known for having the oldest plantings of Cabernet Sauvignon in Canada. With small-lot, handcrafted wines, we strive to deliver quality wines that pay homage to the original founders through a modern lens of winemaking. Marynissen Estates About Marynissen Chardonnay 2021 The Marynissen Chardonnay 2021 was one of a few wines we tasted in our Thai Curry taste-off, and it was astounding. On the nose, there are aromas of lemon/lime, ripe peach, green apple, and butterscotch. On the palate, great depth of minerality, with that green apple persisting, ripe nectarine, and honey. The initial palate is quickly followed up with creamed weight in the mouth, which only added to this wines incredible ability to perform in our pairing. If you are looking for a wine to keep on hand to pair with diverse cuisines that can throw a bevy of flavours at you, this is one to consider. The Marynissen Chardonnay 2021 can be found at the LCBO vintages for $16.95.

We often focus on the flavours and textures that address our palates in wine tasting. However, there's another unsung hero in the act of tasting – our olfactory system. Yep, those little nostril receptors that make or break what we smell and taste. The Importance of the Olfactory System The human olfactory system, composed of the nose and the brain, is a powerful tool that detects and distinguishes thousands of scents. When it comes to wine, the aromas released during the swirling and sniffing stages are not just pleasant fragrances; they are the key to unlocking the nuances within each bottle. As such, the olfactory system plays a crucial role in wine tasting, contributing to 80% of wine perceptions. Simply put, the olfactory system acts as a gatekeeper, priming our taste buds and enhancing our ability to discern the distinctive features in the wine. Your olfactory receptors are a group of ciliated cells that reside in your nostrils. They are responsible for kicking your olfactory into gear. If they are not working, you cannot smell aromas or taste. If you've ever wondered why you could not taste the flavours of food when you have a cold, this is why. Your olfactory system and receptors cannot work as intended, given your stuffy nose and inherent lack of ability to smell. Wine can contain over a thousand volatile compounds; fittingly, the sense of smell, or olfaction, allows individuals to detect a wide range of aromas and flavours. Of course, combining many compounds creates the aromas perceived when smelling a glass of wine, adding to its complexity. Additionally, neuroscientific studies have shown that the brain plays an integral role in creating the taste of wine, and the olfactory system is responsible for smell - ultimately, the wine tasting experience in a package. What you smell translates to the palate and tells it the flavours to expect, even before tasting the wine! Your olfactory system is the unsung hero, leading you through each bottle's aromatic intricacies. Therefore, understanding the importance of the olfactory system is essential for fully appreciating and evaluating the complex flavours and aromas present in wine.

Wine drinkers have long embraced the ritual of swirling wine in their glasses before sipping. While it may seem like a simple act of sophistication, there's more to swirling than meets the eye. Read on to see why this party trick is of importance! Why We Swirl Wine The primary purpose of swirling wine is to introduce a generous dose of oxygen into the liquid. As your glass twirls, the wine coats the inner surface, creating a larger surface area exposed to the air. This aeration process works wonders in unlocking aromas in the wine and evaporating volatile compounds meant to reach your olfactory senses. The result is a heightened aromatic experience, where the true character of the wine is revealed before you even take your first sip. Swirling also helps to soften tannins in a wine. Tannins contribute not just to the body of a wine but also to bitterness and astringency. Swirling helps to break down tannins in the glass as oxygen is more evenly dispersed, and it is oxygen that softens tannin and leads to a smoother and more balanced tasting experience. Finally, swirling also aids in homogenizing the temperature of the wine. If you've just pulled a bottle from the cellar or wine fridge, the liquid near the center of the bottle may be cooler than the wine clinging to the glass walls. Swirling helps distribute the warmth, ensuring a more consistent temperature throughout the glass and, consequently, a more harmonious tasting experience. Swirling goes beyond the technical benefits. It's a way to engage with the wine deeper, to appreciate the viscosity, colour, and aromatic complexity. Keep all of this in mind the next time you indulge in a glass. Let your wine breathe, release its hidden nuances, and elevate your tasting experience to new heights with just a simple swirl!