About Me

A friend of mine coined the term Full-of-Yourself Friday. So it's the perfect day to talk about myself and fill you in on my background.

I was born and raised in Vancouver, BC. My parents immigrated from Italy in the 50's and I grew up speaking Italian and travelling often to Italy to visit family. I even attended Saturday morning Italian classes. Trust me, at 16, that was not exactly how I wanted to be spending my time. But, mother did know best and it really paid off.


In 2003 I threw caution to the wind and moved to Italy. Even though I had spent a fair amount of time there as a child and was fluent in Italian, adjusting to living there had it's challenges. From time to time, I will post about those times as there were some funny experiences. But for now, it's about the wine.


In the fall of 2003 I saw an ad for a sommelier course. As I already had an interest in wine I thought this was a good idea. Not only would I learn something but I could meet people with similar interests. It was very challenging taking a course in my second language and I was fortunate to have the ability to dedicate myself full-time to my studies. In May 2005 I became a sommelier.


In Italy there are 2 sommelier societies, FISAR and AIS. I am a FISAR sommelier. Each year each society holds a competition to crown a Sommlier of the Year. Last October, I competed in FISAR's competition. There were 8 of us in the competition and I was the only woman. Not to mention, the only one that wasn't a native Italian speaker. There were 3 parts to the competition and it took place over 2 days. Day 1 was the written exam with the practical and oral exams on day 2. On that second day, you performed before a panel of 5 judges with each judge asking you 2 questions in a specific topic. For example, one judge asked about wine/food pairing, while another asked questions about Italian wine regions. At the end of Day 1, I was told I had scored the highest on the written exam so I felt pretty confident going into Day 2. Not only are you performing before a judging panel, but it's open to all the members attending so it's extra nerve racking. I had studied quite hard for this competition and that hard work paid off when I was crowned Sommelier of the Year 2007.


I will be honest, there were a few people (men) not too happy about it but I scored so much higher than everyone else they had no choice but to award it to me. I don't know if they were bitter because I was a woman, or a Canadian or because they didn't like my chapter club president. They never did give me the respect I deserved but so be it.


So here I am today sharing my knowledge and experience with you.

Decanting Wine

When I'm out talking to people about wine, I get asked many questions. And there are many Frequently Asked Questions. So, along with talking about wines that I'm drinking, I also want to address those questions. They will be labelled FAQ. (I know, I'm just too clever sometimes). So, for the inaugural FAQ, I want to talk about decanting wine.

There are 2 main reasons to decant wine. 1, to add oxygen and 2, to prevent sediment from getting into your glass. Older red wines (and some whites) can form deposits (sediment) in the bottle. By pouring that bottle into another container (decanter) you can make sure that if there is sediment in the bottle, it will stay there. Some decanters come with a fancy strainer to help you out. Don't worry if you don't have one because you really don't need it. When you are decanting wine, pour the wine slowly and gently from the bottle into your chosen serving vessel. Do not pour it like you are filling your bathtub. Wine is more temperamental than women and really doesn't like being handled roughly. The best way is to let it glide from the bottle down along the inside of the decanter. Look at the neck of the bottle while you are doing this and watch for the sediment. If the bottle you are decanting has sediment, you will not pour all of it into the decanter. Make sure you leave all the sediment in the bottle. In order to do this, you will also be leaving a bit of wine behind too.

The next question would then be, how long do I leave the wine in the decanter before serving? This depends on the wine you are decanting. People think that older wines benefit from decanting more than younger wines. The opposite is actually true. I wish I could give you a handy chart or formula telling you if the wine is X years old, decant Y hours before serving. It doesn't work that way. Each wine and wine region is different. The varietals used, the year and the wine-maker all factor in. So here's some general guidelines.

If you have a young red wine, decant it at least 30 minutes before serving. You don't want to give it too much oxygen or you may lose some of it's character. Here's an example. I served a 2004 Chianti Classico by Rocca delle Macie last week. I made the mistake of decanting it too early. By the time we got around to drinking it, the wine had lost some of its tannic qualities making it smoother than it should have been. My guests thoroughly enjoyed the wine but I found it lacking. Sometimes, the younger the wine, the more oxygen it will need. Keep that in mind when you're picking up some of the new releases. Sometimes you can't wait to open that bottle even though you've been told to store it for at least 6 months.

Now, what if you have a really old bottle? Say something that's over 20 years old. The reason you decant this is for sediment purposes. Taking a very old wine and letting it sit in a decanter for a long period of time is not a good idea. As wine ages, the color becomes more orange. Think, terra cotta. This is a natural process. What started out as a ruby red will become more orange with time. This wine does not need any more oxygen to mellow out the tannins. My advice would be to decant and drink. Slowly of course (both the decanting and the drinking).

Hopefully this has taken away some of the mystery about decanting. Now you can use that fancy decanter that I know you've got in the cupboard but didn't know exactly how and when to use it. And if you don't have one, you now have a good excuse to go buy one.

PS. When you clean your decanter, just rinse it out with really hot water. The last thing you want is soap residue in it. Chateau Palmolive really doesn't sound appealing.

New Blog Features

So I've been playing around with the blog layout and trying to discover more features to add. In the blog world they are called 'gadgets'. So, you will now notice in the right hand column, that you can become an official 'follower' of my blog as well as being able to 'subscribe' to it. I've also included some of the blogs I follow.

Hopefully you'll take advantage of some of these new 'gadgets'.

Let's Talk about Bubbles

I like bubbles. In my bath and in my glass. The trick is finding good bubbles. For your bath, you want lots of bubbles and you want them to hang around a long time. In your glass, you also want lots of bubbles but you want them to disappear quickly. I recommend Lush Bubble bars for your bath. But how about your glass?


The trick with bubbly is finding one that isn't going to send you to the bank for a second mortgage. I'm a big fan of Dom Perignon but I don't stock that as a house bubbly. So, what do I stock? I've gone through a few selections this year and I think I've found a winner. But let's start at the beginning.


In Italy, we love our bubbles. The aperitif of choice throughout Italy is Prosecco. This is a sparkling wine made from Prosecco grapes and the best come from an area in Northern Italy, near Venice, called Valdobbiadene. Because I am very familiar with this wine, I went in search of something different.

One bubbly I was introduced you by my friend's dad, was a BC sparkler by Sumac Ridge. It's called Stellar's Jay.


This is a really nice bubbly. It's very brut. And by that I mean dry. This one benefits from having snacks handy. Sparkling wines pair very well with fatty foods. The bubbles cut through the fat. That is why in Italy's Emilia Romagna region they drink Lambrusco. The bubbles from that wine cut through the fat of their local foods. So, if you're serving anything deep fried, bubbly is the way to go. There are two reason this did not become my house sparkler. The first, price. It's $26.99 a bottle. The second, it really does need food to accompany it. And sometimes, I don't serve food. For those of you that know me well, I realize you find this hard to believe, but it is true.

My next attempt at a house sparkler was Antech's Cremant De Limoux.

I really enjoyed this wine as well. This comes from the Languedoc Region of France. A wine may only be called Champagne if it comes from the Champagne region of France. Any sparkling wine from anywhere else has to be called differently. In Italy, we call it Spumante. In Spain, Cava. In Germany, Sekt. Most places just use Sparkling Wine. In the USA, they like American Champagne. So what is a sparkling French wine called if it isn't made in Champagne? Cremant. I was using this as a house sparkler for a while but once again, two things got in the way. The first, price. It's $24.99 a bottle. The second, it had a bit of a sweetness to it that initially wasn't bad but after a while became bothersome. This isn't a sweet wine but it just had a bit of a sweet aftertaste which for some might be very enjoyable but just not what I was looking for.

So, my quest continued. Like Arthur in search of the Grail, I moved bravely forward. Working my way through the forest of aisles in my local liquor store, side-stepping the free tastings of Malibu Rum and occasional free pizza offerings. And then there it was. Glowing from above, calling out over the din of Mike's Hard Lemonade buyers........

Bimbadgen Ridge Sparkling Semillon.

OK. Perhaps that was a tad too dramatic.

This bubbly has a really nice balance. I can serve it as an aperitif even if I don't have food, it's enjoyable to drink and.... the best part.... it won't kill your pocketbook. It lists for $16.99.

Price is always a factor. In fact, wines are often in rated in quality to price ratios. This one rates highly there. The thing is, we all know (if you don't you do now), that one glass of bubbly leads to another. So, if you have to supply multiple bottles, $28 a bottle is going to hurt. $17 won't sting so much.

So there you have it. I suggest you try them all as they are all very good wines. I'd love to hear from you with your thoughts when you try them.

Until then.........

Salute!

Critter Wines

So part of the reason for this blog is to share info about the wines I try. Some will be pricey but my main goal is to find good wines at reasonable prices. Today's topic is Critter Wines.

What are Critter wines? These are wines with cute labels and catchy names. They are typically under or around $15 and their main reason to exist is to attract younger consumers to wine. The trend has been that people have been getting into wine in their mid-30's. The Critter Wines attract consumers in their 20's. The idea being that by the time they reach their late 20's early 30's, they will move on to more interesting (better) wines as they can afford them.

Some brands that fall into this category that you may recognize include Yellow Tail (kangaroo), Little Penguin and Cat Pee on a Gooseberry Bush (a very Dr Seuss like cat). In general, these wines have come from Australia and New Zealand but now European countries are getting into the act. I recently purchased 2 whites which caught my eye. Both are from the Languedoc region in the south of France. This area is known for making inexpensive easy drinking wines. Both these wines are classified as Vin De Pays on the French classification scale. Translated it means Table Wine.

Let's start with Arrogant Frog Ribet White. This is a Sauvignon Blanc.



So as you can see they've got the catchy name and cool label part down. Sauvignon Blanc has 2 main characteristics, cat pee and gooseberry (guess what varietal Cat Pee on a Gooseberry Bush is?). Now I must admit, I've never smelled the cat pee in any sauvignon blanc I've drank to date. I guess my precious kittys' (past and present) pee has been too fragrant (in a good way). Well, I smell it now. You don't have to be a winesnob to find it in this wine. This is a good example not only of a critter wine but a sink wine. What is a sink wine? It's a wine that's best consumed by your sink and not you. Now, don't be thinking, I'll just use it to cook. If it's not good enough for you to drink, don't put it in your food. If you are curious, you can find it at your local BC Liquor Store for $13.99.

My second French critter wine is Chat-en-Oeuf.

Cat on Egg. Now this wine, also $13.99 at the BC Liquor Store, is a blend of whites from the same region as Arrogant Frog. The ads in the BC Liquor Store Product Guide say it's received 87 points. They don't mention who's awarded them those 87 points. This wine is drinkable. It's not going to rock your world but it's pleasant. A good patio wine when you're not expecting too much. I served it this evening with gnocchi and pesto sauce and it held up OK.

The BC Liquor Store is marketing both of these as Bistro Wines. Not a bad label as in general, French Bistro wines are inexpensive and easy drinking. Chat-en-Oeuf meets this criteria. There is also a red Chat-en-Oeuf which I haven't tried as of yet. If I do, I'll be sure to let you know.

New Header

As you can see I've been playing with the layout of the blog. The header picture I've chosen is the Piazza Anfiteatro in Lucca. This square (more like a round) in the center of old town has existed since Roman times and the back exit still has the original stones from that time.

This painting was done by a very good friend of mine Marie Haws. She's an amazing artist and for those of you who have visited me in Vancouver or Italy (a lucky few have visited me in both places) you've seen many of her works adorn my walls. This particular painting is hanging in Vancouver.

She has recently gotten her own website. Please check out her work at www.mariehaws.com

I'm very proud to own several of the pieces featured in her gallery of work.

The Pinot Noir debate rages on

I seem to have started something with my Pinot Noir comments.

A friend of mine whose opinion on the subject of wine I value a great deal sent me this comment.

Heat is measured by accumulated heat units summed over the time from April to October. ‘cool’ is generally less than 1500 Degree days. Warm is above 1500. Hot is generally above 2000. Kelowna is good for Pinot Noir because its degree days are about similar to that of Burgundy (around 1200-1300). Hot summer days are acceptable as long as the total heat accumulated is in check. This is why our 07 Pinot is so good in comparison to our other vintages: we had around 1350 degree days vs our usual 1500+.

OK. So there you have the technical answer. So, I guess you need to start looking for local 2007 Pinot Noirs. As you now know that it was a good season for that grape. But in my defense, if the usual for the area is over 1500, then my orginal statements aren't too far wrong if you consider that the mecca of Pinot Noir is the Burgundy region of France.