WILLM RIESLING 2008

I have always been intrigued by the long necked bottle and yellow label of wines from Alsace. They are some of the classic fragrant whites - Riesling and Gewürztraminer. Today I tried a Riesling from Willm. It has a very pronounced nose with notes of orange and pear. It shows flavours of Macintosh apples and lemon zest. Would go well with oysters.

WHITEHAVEN SAUVIGNON BLANC 2007

New Zealand wine has an excellent reputation world wide, and is especially know for pinot noir and sauvignon blanc. As of 2005, New Zealand was the 24th highest producer of wine, having bottled 120,000 metric tonnes. (Canada ranked 32nd with 50,400 tonnes, behind countries such as Japan, Mexico, and Moldova.) New Zealand's cool climate is similar to that of France's Bourgogne region, which is ideal for growing pinot. I wonder whether a New Zealand chardonnay would have the same minerality of Chablis...

But I digress. The 2007 Whitehaven sauvignon blanc shows celery, grapefruit, and fresh cut grass on the nose. The citrus is undeniable. On the palate, I detect lots of green fruit, such as kiwi fruit, key lime, granny smith apples. It has a mouth-watering acidity and a long finish. Though sauvignon blanc is not my most favourite wine I definitely look forward to enjoying a bottle of Whitehaven again.

TWENTY ROWS THE GRAPPLER 2005

A wonderfully complex blend of 53% Zinfandel, 32% Syrah, and 15% Cabernet Sauvignon. Cherries, black pepper, and hints of chocolate. Very fruity with a smokey oak finish that lingers.

JOSEPH FAIVELEY BOURGOGNE CHARDONNAY 2006

Part 2 of our tour-de-Bourgogne. This chardonnay has a nice pear nose with notes of banana, maple, and cat pee on the palate. Still holds acidity without a lot of the honeys, caramels and vanillas we get in other Chardonnays. C'est manifique!

LOUIS LATOUR MARSANNAY 2006

I am currently reading Red, White, and Drunk All Over by Natalie MacLean. The book starts with a description of the Burgundy wine region, one of the coldest in France. Burgundy is famous for pinot noir, a seductive, fragile, temperamental grape that is often the favourite of sophisticated wine aficionados. It is extremely sensitive to growing conditions thanks to its thin skin, earning the nickname “heartbreak grape.” Its fragility adds to its allure. Most Burgundois wine makers, however, seem to focus on the terroir – the soil, the vineyard, the region – which adds minerality and complexity to the wine.

In the spirit of this first chapter I decided to pick up a couple bottles from Bourgogne. We first drank the Louis Latour ’06 from the Marsannay appellation. This wine made a big first impression on me, but not for the reason you might think. I cut off the foil, about to remove the cork, and I noticed the foil was THICK. It was firm to bend, almost like a thin piece of steel. Next, I opened the bottle, and I noticed the cork was (a) real, and (b) in pristine condition. I have had some bad luck with corks recently, including one that was rotten resulting in corked, undrinkable wine that tasted like vinegar. This bottle, on the other hand was sealed with quality. A great first impression.

Oh, and it tasted good too! Despite its light, strawberry juice colour, the nose on this wine reminded me of a deep inky smell like when my pens used to break in elementary school. I could also smell a lot of alcohol. This wine was silky on the tongue, and Julia picked out flavours of black currants. It reminded her of a Gamay we had a few months ago. Overall, a delicious, complex Burgundy that I would happily drink again.