Moscato Day!

Moscato is one of the most popular wine styles in our store. So, in honor of Moscato Day, May 9th, I thought we should learn a little more about it.

Moscato wine is renowned for its sweet taste, as well as its distinct peaches and orange blossom flavors. The name Moscato, pronounced Moe-ska-toe, originates from the Italian term for Muscat Blanc, one of the oldest grape varieties in the world and the primary grape used to produce Moscato.

Since Muscat Balance grapes are thousands of years old, one can find them throughout the world. There are Muscat-based wines from France, Moldova, Australia, and of course Italy.

There are five main styles of Moscato: Sparking, Still, Pink, Red, and Dessert.

Italy is renowned for two types of Moscato: Moscato d'Asti (frizzante) and Asti Spumante (sparkling). These wines hold the highest DOCG classification in Italy, which guarantees their regional origin. The finest wines in this category are characterized by a perfect balance of sweetness, lively acidity, bubbles, and a mineral finish.

Still, versions are made with Muscat Blanc grapes in combination with other varietals such as Muscat of Alexandria. This style of Moscato is often dry to taste but filled with sweet aromatics, which tricks your brain into thinking they are super sweet wines.

Pink Moscato is more of a marketing gimmick than a true style of wine. These wines are made with Muscat Blanc grapes and a healthy dose of Merlot to create their pink hue. These wines possess all the same notes of a Moscato but with a hint of strawberry.

Red Moscato, sometimes referred to as Black Moscato, is made with the Black Muscat grape. These wines are hard to find but are worth the search. Red Moscato boasts a rich blend of raspberry, rose petals, and violets, with a faint hint of roasted black tea.

The dessert wine version is not for the faint of heart. These wines are some of the sweetest in the world. They still possess all the same notes and aromatics but are sweet enough to pour over ice cream.

Food pairings from Wine Folly

Meat Pairings

Chicken, Turkey, Duck, Light Flaky Fish, Pork Tenderloin, Shrimp, Crab, Lobster, Halibut, Cod, BBQ Pork

Spices and Herbs

Cinnamon, Ginger, Galangal, Basil, Lime, Mint, Cardamom, Chili Peppers, Cayenne Pepper, Clove, Shallots, BBQ Sauce, Teriyaki, Sweet and Sour, Orange, Marjoram, Cashew, Peanut, Fennel, Cilantro

Cheese Pairings

Medium to firm cheeses will pair excellently. Look for sheep and cow’s milk cheeses.

Vegetables (and Vegetarian Fare)

Carrots, Celery, Fennel, Tofu, Red and Yellow Bell Pepper, Mango, Pineapple, Orange, Green Onion

No Oranges Were Harmed in the Making of this Wine!

We all know that wine comes in red, white, and pink, but did you know there is also orange wine? Yes, orange wine is a thing!

Despite its name, orange wine doesn't contain any oranges. The name refers to its distinctive orange color.

The Process

Orange wine is produced by crushing white grapes in large concrete or ceramic containers, which keeps the skins and seeds intact. The mashed grapes are then fermented naturally, which can take anywhere from four days to over a year. This natural fermentation process, along with the skins and seeds, results in a distinct and robust flavor.

The Flavor Profile

On the nose, they possess robust notes of jackfruit, Brazil nuts, hazelnuts, bruised apples, and dried orange rinds. On the palate, they are big and dry. Orange wines are often described as having the tannins of red wine and the sourness of a fruit beer.

What to Pair With

These bold wines deserve to be paired with bold food. Think curries, Moroccan cuisine, or Korean Kimchi. Since orange wines have tannins, balanced bitterness, and a nutty tartness they pair with a wide variety of meats.

The Mysterious Side of Cider

One of the hallmarks of craft cider is the festive fizzy effervescence. Something about bubbles dancing in your glass makes it celebratory to sip. But what if the bubbles were gone? Where did the bubbles go? Would cider be as good without bubbles? Please know I am not talking about cider that has gone flat but about Still Cider. Still cider is intentionally produced to consume still, preferably cool in temperature and in a fancy glass!

Still ciders often represent the truest expression of the fruit. There is nowhere to hide a fault, not even behind carbonation. Still cider production is a growing niche in Canada and now occurs right here in Alberta.

Let me introduce you to Fox Hills Cider. It is all hands on deck for this family-owned business. They do everything from brewing, flavoring, canning, and labeling in their backyard cidery in Ardrossan. For those of you that don’t know, Ardrossan is just east of Sherwood Park.

These ciders start off the same way most ciders do, with 100% apple juice, not concentrate, and high-quality flavors. The only thing that they don’t do is add the bubbles.  We now proudly carry Fox Hills’ Dry Apple. Blackberry Lemonade and Pineapple ciders.

Another amazing thing about still cider, is that they make a great base for cocktails.

Pineapple Rum Swizzle

1.5 oz Rum of your choice (I prefer spiced)

.5 can Fox Hills Pineapple Cider

.5 oz Maraschino liqueur

3 dashes Angostura bitters

Crushed Ice

Fill Collins glass with crushed ice, add ingredients and ‘swizzle’ until fully mixed and the glass is frosty.

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Blackberry Lemonade

1 oz Bourbon of your choice

.5 can Fox Hills Blackberry Lemonade

3-4 blackberries

3 sprigs of mint

In a cocktail mixing glass muddle the blackberries. Slap the mint between your hand to release the oils before added to the berries.

Add the liquor and ice. Shake until combined and cold. Strain into crushed ice-filled Collins glasses.

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Caramel Apple

1.5 oz Caramel Vodka

.5 can Fox Hills Dry Apple Cider

Fill highball glass with ice and vodka and cider. Stir and enjoy!

Amaretto: what is it, who created it, and what can you do with it?

What Is It?

Amaretto is a sweet yet herbaceous liqueur originally from Italy. The name Amaretto means a little bitter. Amaretto can be made with apricot kernels, bitter almonds, peach stones, or sweet almonds. All these ingredients have one thing in common they are a natural source of benzaldehyde which imparts the almond flavor. Now before you panic, all the cyanide is removed during the distillation process.

Who Created It?

The history of Amaretto goes back 498 years. The legend goes a little something like this. In 1525, s church in Saronno, Italy commissioned Bernardino Luini to paint its sanctuary. Luini was a pupil of Leonardo da Vinci. He needed a model to inspire his painting of the Madonna. He found inspiration in a young, widowed innkeeper. She wanted to express her gratitude for such an honor, but her humble roots did not allow for extravagance. So, she steeped apricot kernels in brandy and Amaretto was born.

What Can You Do With It?

Amaretto is very versatile in the kitchen! It can be used in everything from Tiramisu to savory chicken dishes. You can add it to waffle batter or whipped cream. It is also often added to almondine sauce for fish or veggies.

Amaretto is also very versatile in the cocktail world. It can be drunk straight or added to coffee. It is also the main ingredient in several cocktails.

Nutcracker Martini

2ounces Amaretto

2ounces coffee liqueur

2ounces Irish cream

2ounces Vodka

Ice

Add ice and ingredients to a cocktail shaker. Shake until cold and strain into a highball glass.

Is Organic Wine Vegan?

The short answer is no! When did you ever know me to give a short answer?

Organic wines are made with organic grapes whereas vegan wines are not required to be made with organic grapes. Vegan wines must be made without the use of animal byproducts. Organic wines can use animal byproducts throughout the wine-making process. Confused yet?

Why are animal byproducts used in the making of wine? They are used in the fining process. Fining a wine removes unwanted materials from the wine while still in the cellar. These elements will make the wine have a hazy or cloudy look. The fining agent attaches to the unwanted elements making them big enough to filter out. The most common animal based fining materials are egg whites or casein, a milk protein. To state the obvious is these materials are used, then the wine cannot be referred to as vegan.

So, what materials can be used to fine a vegan wine? The most popular materials are carbon or bentonite clay. Other materials include limestone, kaolin clay, plant casein, silica gel or vegetable plaques.

I know this is a lot of words and it is a wee bit confusing. To clear things up I have three suggestions.

1.      Do your research, there are many great sites that list vegan wines and wineries.

2.     Look for the Vegan symbol on the label.

3.     If all else fails grab of bottle from the Yalumba Winery. You will find these wines in our store's Australian and Organic sections.

Vermouth, what is it, and why do we need it?

Vermouth is a fortified wine, in other words, it is a wine with liquor added to stabilize it.  According to the history books, it was invented in the 1780s in Turin, Italy. Damn, Italians will do anything for wine, right Mom?

Vermouth has two functions. It can be consumed straight as an aperitif or used in a cocktail. The two most common are the Negroni and the Manhattan.

There are two main types of vermouth: sweet (usually red) and dry (usually white). Both are used in cocktails. The dry version is used in cooking, just like white wine.

Let’s talk more about vermouth and its role in cocktails. Vermouth is like the trusty sidekick and supporting actor if you will. Vermouth is used to add body and complexity to cocktails. It is never the star of the show, but you will notice when it is missing. 

Sweet vermouth has a subtle sweetness with spicy notes and a hint of bitterness on the finish. It lends its support to the ever-popular Negroni and Manhattan, but it can be used in many other cocktails.

Dry vermouth is crisp and tart. It is essentially a dry white wine. Dry vermouth is what gives a martini its backbone.

Now that winter has given way to spring, the Americano is an ideal patio cocktail. This cocktail appears simple, but if you get the ratios wrong it can be incredibly bitter.

Americano

1 oz Sweet Vermouth

1 oz Campari

½ cup soda water

In a highball glass, stir the Campari and vermouth together. Do not use a shaker as you want to meld the ingredients, not blend them. Add ice and top with soda water. Stir gently and garnish with a lemon or orange wedge.

Looking to elevate your cocktail game? The Old Pal is exactly what you need. This three-ingredient cocktail is sultry and a touch fiery.

1 1/2 oz Rye whisky

1 oz Dry Vermouth

1 oz Campari

 Combine the ingredients in a cocktail mixing glass, fill it with ice, and stir for 30 seconds. Strain the mixture into a cocktail glass and garnish with a lemon peel.

Orange you glad you know

In honor of National Margarita Day, February 22, I thought we should take a closer look at one of the key ingredients, orange liqueur.

Why is orange liqueur so important to making an amazing margarita? Orange liqueur pulls all the flavors together. Without it, you would be drinking nothing but tequila and lime. Its fruitiness mellows the spicy notes of the tequila, and its sweetness balances the acidity of the lime.

There are two categories for orange liqueurs, Curacao and Triple Sec. Curacao is pot distilled with brandy, cognac, or sugar cane spirits and has a sweet quality. Triple Sec is column distilled using neutral grain spirit and has a drier quality. This means that Grand Marnier is Curacao and Cointreau is Triple Sec. Confused yet?

I won’t ramble on about how each style is made and the subtle differences. All you need to know is which one to use in your margarita. So, let us get to the good stuff!

Cointreau is the most recommended choice for margarita making. Cointreau combines bitter and sweet orange peel, creating a bright orange flavor and a wickedly wonderful aroma. Cointreau is not too sweet; it is the perfect balance between fresh orange and warm herbal notes. If you want a smooth orange component for your margarita, Cointreau is the way to go.

Grand Marnier is a close second for making the perfect margarita. Since Grand Marnier is cognac-based, it provides a deep rich complexity you will not find with any other orange liqueur. If you are looking for bang for your buck, Grand Marnier is your best choice due to its versatility. It can be enjoyed on its own and used in a variety of cocktails and baking.

Triple Sec is the third choice for margaritas. This is because most triple secs lack complexity and are generally too sweet to create a balanced margarita.

As with most things in the cocktail world, there is no wrong or right choice, just personal preference. My personal preference is Agavero! Agavero orange liqueur is a blend of 100% blue agave tequila infused with the essence of orange and pure agave nectar. Adding tequila to more tequila is never a bad thing in my books. Agavero orange also makes a great spritz!

Now, go forth and mix up a marvelous margarita! Don’t forget the salt

Prohibition to Privatization

Today we are going to discuss an important day in Alberta history. The day is November 5, 1923, and on this day Albertans came together to repeal the 1916 Liquor Act. If this act wasn’t repealed, I wouldn’t my amazing job!

What was the 1916 Liquor Act you ask?  This act prohibited the sale of drinks and drinkable liquids that were intoxicating. What this act did not do was give the province the authority to stop people from making, importing, or prescribing alcohol (which makes no sense to me). The Liquor Act did achieve many of its goals such as increased family savings and a reduction of people in mental asylums and prisons. The many loopholes in this act allowed for a group of moonshiners to rise up and ensure liquor was still available, which resulted in many gunfights and the untimely death of two Alberta Provincial Police members (Osgoode and Lawson).

Things started to change when the United Farmers replaced the Liberals in 1921 which led us to the historic day in November of 1923. Don’t go thinking things changed quickly or the alcohol started flowing like a river because the referendum asked two questions: 1) Bring back pre-war wild times of no government regulations or 2) increase sales through tightly regulated taverns. Albertans voted for control and the Alberta Liquor Control Board was born. The first hotels to be licensed were the Palliser in Calgary and the Hotel MacDonald in Edmonton.

Here are some highlights of the Liquor Control Act throughout the years:

1.      Drinking rooms must be whitewashed with sparse décor.

2.      Patrons were not allowed to stand with their drink in hand and the tables could seat no more than four.

3.      No entertainment was allowed in drinking rooms.

4.      Women were allowed to attend drinking rooms until 1928 when the act was amended to disallow “mixed drinking” as it was determined this lead to riotous behavior (Damn, us wild women).

5.      Beer off-sales were allowed from hotels in 1934. To obtain wine or spirits one would have to visit a very uninviting ALCB store. An application for purchase would have to be completed and customers could only purchase one bottle at a time.

6.      Wine and spirits were not individually packaged and were purchased in bulk barrels from the producers, then poured into stone jars with the ALCB brand for resale, this led to the spirits being watered down.

7.      In 1930, when the Social Credit Party took power they amended the Act to prohibit the consumption of alcohol on all commercial flights in Alberta airspace.

8.      The 1957 Alberta Liquor Plebiscite voted in favor of de-segregating drinking rooms, which did not fully happen until 1967 (the year Ted & Judy got married).

9.      You no longer had to sign for your liquor purchase in 1965.

10.   The first self-serve liquor store was opened in 1969.

11.   The ALCB stopped bottling products in 1970 and commercially packaged products became the norm. (That was only three years before I was born).

12.   In 1971, the drinking age was reduced from 21 to 18.

13.   In 1990, hotel off-sales could include wine and spirits as well as beer.

I know this is a lot of information and I tend to geek out over history, but to me, it is amazing how recent some of these changes took place. So tonight, I will raise a glass to those who fought for changes that have allowed us to consume and purchase alcohol with ease today.

Organic Wine!

Today we are going to talk about the growing world of Organic Wines. Together, we will find out the difference between organic and certified organic and how to tell the difference. We will also explore the benefits of drinking organic wine.

Let’s begin at the beginning, it seems like a good place to start.

What makes a wine organic?  Wine in this category can either be labeled as either Certified Organic or “made with organically grown grapes”. So what is the difference?  Vineyards that produce certified organic grapes cannot use toxic pesticides, herbicides, or synthetic fertilizers to grow grapes. Wine labeled as “made with organically grown grapes”, must use a minimum of 70 percent organic grapes and can be made in the same facility as conventional wine, and may also contain added sulphur dioxide.

If you think about it, farming organically isn’t a new thing, it is actually a very old process. Wine production is over 8,000 years old, fertilizers, pesticides, and herbicides are not! 

Certified organic vineyards use methods of years gone by to keep their vines safe and productive, including the use of compost, green manure, and cover crops. What is a cover crop you ask? Cover crops are planted between the rows of vines and can include grasses, legumes, or brassicas. Cover crops reduce soil erosion and over time they increase the organic matter within the soil, which improves the overall stability of the ground. Climbing cutworms can be an issue at vineyards, chickens are deployed to graze under the vines to control these nasty little pests.

So now we know how organic grapes are grown and cared for, but how can we tell if the wine is truly organic? We need to look for a symbol or two. Each wine producing area has a certified organic symbol, below are the most common symbols found in our store.

Now on to the benefits of choosing organic wine. While researching this article benefits of going organic seemed endless, but instead of boring you by rambling on and on, I will highlight three. The first one is the most obvious, farming without chemicals is simply better for the environment and the grapes. Chemicals not only leach into the soil but also the grape.

Reason number two reduced sulphur dioxide! Sulphur dioxide occurs naturally in wine and works as a preservative and anti-bacterial agent. Conventional winemakers can add additional sulphites to the wine, which organic winemakers cannot. Many of us (myself included) react negatively to sulphites. These reactions, such as your face going completely red or suffering from a hangover could be reduced by drinking certified organic wine. 

Reduced sugar is the third reason for selecting an organic wine. Grapes, like all fruit, naturally contain sugar, but some conventional winemakers add more sugar to bolster the wine’s flavor.  If sugar reduction is important to you, go organic!

Please ask our staff to see our selection of organic wines.

Halloween Candy Pairing Party!

Are you looking for something fun to do this Halloween? Why not host a Candy Pairing Party? I know this sounds expensive, but if you follow my plan, I promise it will be a memorable and inexpensive evening.

Step 1: Create your invite list, you will need precise numbers so you can ensure you have enough goodies and glassware.

Step 2: Select your candies. Choose one candy per guest. If there are to be six people in attendance, select six candies. Be diverse in your candy selection, include sweet, sour and chocolate.

Step 3: Send out your invites. Each invite should include an assigned candy. If you are inviting a couple include two candies. Your guests will have to pair a libation to the candy they have been assigned. There are tons of pairing ideas on the interweb.

Step 4: Purchase the alcohol. Each guest will need to buy enough alcohol for sharing. Remember this is a sampling party so think small servings

4oz = Beer/Cooler

2oz = Wine

1oz = Spirit

Step 5: Gather! Your guests bring the alcohol you provide the candy and glassware. Make sure you have plenty of water for palate cleansing.

Step 6: Sample and discuss. Have each guest introduce the pairing selection. Then encourage the party to discuss the results. Everyone will have a different experience, so talk about it!  Was it good? Was it bad? Were you surprised by the pairing? Remember to laugh, this is not a serious activity!

Pro Tip: Group your liquor. Wines with wines – Beers with beers – Spirits with spirits

Pairing Ideas

Bougie Bubbles – Sparkling wine with Starbursts

Taste the Rainbow – Skittles with off-dry Rose or Sauvignon Blanc

Take a Break – Kit Kat with Pinot Noir or Merlot

Get the Sensation – York Peppermint Pattie with a bold Shiraz

Pucker Power – Warheads with Tequila

Make Your Mouth Happy - Use a Twizzler as a straw in your Rum and cola

Better with Peanut Butter – Reese's Peanut Butter Cups with Bourbon

Chocolate Covered Strawberries – Plain M&M’s with Fruli (strawberry beer)

Wunderful – Stout and a Wunderbar

Smartie Pants – Smarties and a crisp Pilsner

Get Jolly – Jolly Ranchers and IPA

Krafty Apple – Kraft Caramel with a Cider

Candy Corn - This one is for my sister, as she is one of few people I know that like Candy Corn. For this unique candy, I would recommend an unoaked Chardonnay or a Cream Ale.

Happy Halloween!