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I was at an event pouring wine and had someone come up and ask me to recommend a gluten-free wine. My answer was a cheeky, "Practically all wines would fit the bill". The confusion around gluten-free wines stems from how the term is used in wine marketing. Some wineries have put the phrase 'Gluten Free' on their labels and technical sheets to appear as an added bonus to drinking their wine. The truth is that most wines are made without gluten proteins. Some continue to argue, however, that the winemaking process used to clarify wines (fining) and the ageing of wine could add gluten to a wines finished product. In this post, I look at fining and ageing and show why celiac wine lovers have nothing to worry about. Fining Agents and Gluten Grapes, the star of the winemaking show, are naturally devoid of gluten proteins. However, it is said that the fining agents used to clarify a wine could add gluten to it. Lucky for celiac wine lovers, the industry's most commonly used fining agents are devoid of gluten. The recommended fining agents for best use and international standards are the following, and they do not contain gluten: For White Wine Milk Casein Sodium Caseinate Potassium Caseinate Isinglass (less common) Isinglass is a substance derived from the swim bladders of certain fish For Red Wine Egg Whites Milk Casein Sodium Caseinate Potassium Caseinate While gluten can be used as a fining agent itself, labelling regulations would make using it brand sabotage, and here's why. Under the Act, FDA 2011 allergen labelling provisions meant that alcoholic beverages had to use a 'Contains' statement to identify any common food allergens present, and that included gluten. You see, the rise of the gluten-free movement got its legs when, in 2010, the medical community started to use terms such as 'gluten-related disorders' when speaking about the allergy. Correct, gluten intolerance was finally being referred to as a disorder. By 2011, gluten sensitivities were recognized and legitimized, and no sound wine producer wanted an item on their label that was associated with a 'disorder'. Hence, the recommended list of fining agents houses nothing that contains gluten. Barrel Ageing and Gluten Barrels are often used in fermentation and in the ageing process of wine. In fact, some red wines can see over three years of ageing in a barrel! Barrel aging has several uses in winemaking, such as imparting flavour, adding tannin, adding to the bouquet of the wine, and more. Where the gluten-mindful have a problem is with how some barrels are crafted. Some cooperages, very few, use wheat or flour paste to seal the tops of barrels. Today, however, most cooperages use tallow or paraffin wax as a sealant, and both are devoid of gluten. Conclusion It is safe to say that almost all wines you consume are gluten-free. If you see a wine brand use the term 'gluten-free' in their marketing, recognize it as just that: marketing. It is not an indication that the other wines on the shelf are riddled with gluten, and if they were, the FDA's got your back; that wine brand would have to add that 'Contains' statement to the bottle. So, be comfortable raising a glass of wine, knowing that gluten is not a worry.

Today's LCBO 'find' takes us to Mendoza, Argentina, a region I don't explore enough, and with a grape I rarely drink, Bonarda. Today's wine, however, is taking me back to the geographical features of Mendoza that lead it to produce wonderful wines. So, with a sip of the Los Haroldos Estate Bonarda 2019, it was clear that it was something to write about. About Los Haroldos Estate Los Haroldos Estate is a family run winery in the North Valley of Mendoza, in Argentina. The operation was founded in 1939 by Haroldo Santos Falasco (Don Lolo) on the premise of quality and approachable wines, and that remains a true focus even today. The Falasco family also owns vineyards in the Uco Valley and South Valley, but today's wine comes from their North Valley property, an area known for Bonarda. Their North Valley vineyards benefit from the unique combination of high altitudes and the moderating effects of the Andes Mountains. A traditional winery steeped in history, even the winery logo is a reflection of the past. The angel raising a glass is representative of their ancestors who are no longer here to raise a glass with them. About Los Haroldos Estate Bonarda 2019 The Los Haroldos Estate Bonarda is an excellent expression of this varietal. It's got a deep ruby hue that makes you think you're in for something big and bold on the palate, but you're not. On the nose, cherry, strawberry jam, and herbs come to mind. On the palate, cherry, strawberry, plum, fig, cocoa, and a touch of allspice are noted. This is a wine with great acidity, medium-bodied, and a keen finish. An all around fun wine to drink. The Los Haroldos Estate Bonarda 2019 can be found at the LCBO for $15.95 in Vintages.

Uncorking a bottle of wine is like opening a treasure chest of flavours waiting to complement your culinary adventure. Whether indulging in a succulent steak or savouring a bowl of pepperpot on Christmas day, the right wine can elevate your dining experience to new heights. This guide explores the art of pairing wines with diverse foods and palates, the very skill needed to make sure your holiday dinner parties go off without a hitch. The Basics of Food and Wine Pairing Before we dive into specific pairings, let's cover the basics. Understanding the structure of a wine can help you make informed choices when selecting the perfect bottle to accompany your meal. A wine's structure refers to its: Acidity: the saliva test is a great way to gauge acidity levels in a wine. If you take a sip of wine and saliva immediately forms in your mouth in abundance, that is a good indication that you are drinking a medium+ to high acid wine. Sweetness: is it dry or off-dry (sweet) on the palate? Tannin: that's the grippy feel you get on your teeth when drinking a full-bodied red wine. This is called phenolic bitterness in white wines, but it is much lighter on the palate than the tannins you get from red wine. Alcohol: if alcohol punches you in the face (the most notable characteristic of a wine), that's an indicator to avoid pairing that wine with certain dishes. To be blunt, if someone uses too much scotch bonnet pepper in the meal, stay away from red wines with 14% alcohol or higher. It will intensify the heat on the palate. When you hear sommeliers and wine writers state 'the wine was in balance', they are referring to all of the above structural elements living harmoniously on the palate. My Ideal Dinner Party Wines The best dinner party wines are made from grapes found in parts of the world that produce well-balanced wines. You'll often find that these wines will pair well with conversation, in addition to food. They are not outwardly contemplative, and they enhance a meal as opposed to trying to outshine it. Don't get me wrong. There is a place for the contemplative and showy wines. I drink them often and pair them with food. But if you are entertaining a diverse group of people and therefore palates, there are grapes that will show up for you every time, and those are the ones you need to know. Cool Climate Pinot Noir Pinot Noir is a versatile choice of red wine. Its bright acidity and silky texture make it an excellent match for dishes like chicken, one-pot meals such as pelau and cook-up rice, or even earthy mushroom risotto. Cool Climate Pinot Noir also pairs nicely with fish dishes despite being a red wine and the myths everyone tells you about only pairing white wines with seafood. Pinot Noir works with thicker, fleshier fishes such as salmon, tuna, sea bass, and monkfish. It even stands up to your fried fish dishes, too. Pro tip: Serve your cool climate Pinot Noir at 15° Celcius, and the red fruit notes will sing. Cabernet Sauvignon A robust Cabernet Sauvignon with its bold tannins and dark fruit notes is ideal for hearty dishes like grilled lamb or a classic beef stew. The wine's structure stands up well to the rich flavours of red meat. Now, here is where I shock you. Did you know Cabernet Sauvignon can be an excellent pairing for Caribbean curries and oxtail? This can be an incredible congruent pairing. Look for a Cabernet Sauvignon that has seen some time in oak, and have that oak be detectable on the palate. These wines will have spice, clove, and nutmeg notes on the palate. These are the very same herbs found in curry and oxtail. Ideally, your curry includes beef for the maximum experience. When the wine meets the food, you get a melodious sense on the palate. Look for Cabernet Sauvignon wines from South Africa and California for this pairing. Sauvignon Blanc With its zesty acidity and citrusy profile, Sauvignon Blanc is a refreshing partner for lighter fare. Try it with salads, seafood, or goat cheese dishes to enhance the vibrant flavours. Chardonnay This is a classic pairing and a handy one to know if you're going traditional fare for dinner with potatoes, sweet or otherwise, and turkey. The buttery notes of Chardonnay can complement the creaminess of dishes like lobster bisque or fettuccine Alfredo. Opt for an unoaked Chardonnay for a cleaner, crisper pairing like Souse. Dry Rosé The versatility of dry rosé makes it an excellent choice for a variety of cuisines. Its crispness and subtle fruitiness make it a delightful match for everything from grilled vegetables to spicy Caribbean dishes. When in doubt, reach for a rosé. Time for a little rosé PSA. Rosé is meant to be drunk year-round. It's not designated for the summer, as many of you may think. Rosé wines available in your markets have come a long way since the early white Zinfandel days. (Though called white Zinfandel, the first to market and widely popular were pink.) Champagne/Sparkling Wine The effervescence of Champagne or sparkling wine can cut through the richness of fried foods or creamy cheeses. Don't reserve it just for celebrations—sparkling wine can be a delightful everyday indulgence. Moreover, I tell everyone who will listen that sparkling wine is likely the best food pairing wine because of its acidity. Its texture and acidity make it hard to beat. Depending on how your sparkling wine is made, you can go from tropical fruit on the palate to a creamy, decadent brioche experience. Sparkling wine truly can be magical. You can read more here on the styles of sparkling wine you need to get to know. Pairing wine with diverse foods is a delightful journey that allows you to explore the endless possibilities of flavour. Remember, there are no strict rules—experimentation is HIGHLY encouraged! The key is to balance and enhance the dining experience, creating moments where each sip and bite complement and elevate each other. Cheers to holiday dinner parties and to perfect pairings!

Today's LCBO 'find' places us in a wine country that is rarely top of mind but many class as the birthplace of wine, Georgia. The Dugladze Ranina Rkatsiteli 2018 is a gem of a wine at this price point. It will have you unpacking flavours and textures indefinitely, and the below explains why. A Brief History of Georgian Wine Thanks to an exploratory excavation by archaeologists in 2017, we now know that the Georgians are attributed with the most earliest and proven form of wine production. During the excavation, the ancient qvevris (large clay vessels) found near Tbilisi, Georgia, showed signs of serving as wine fermentation vessels as far back as 6,000 BC. In those days, the traditional method of making wine was to ferment wines in clay vessels underground, and this form of winemaking exists to some extent, even today in Georgia. While Georgia cherishes its ancient winemaking techniques, it has also embraced modern innovations to elevate its wine industry. The fusion of traditional and contemporary methods has resulted in dynamic wines that captivate even the most discerning connoisseur. About Dugladze Found in the heart of Georgia's fertile wine region, Kakheti, the Dugladze Wine Company is a testament to the rich winemaking traditions that have flourished in this ancient land for millennia. The homage to yesteryear is seen in Dugladze's seamless ability to blend modern techniques with time-honoured methods and produce such stunning wines. The winery is renowned for its dedication to indigenous grape varieties, such as Saperavi and Rkatsiteli (the grape in today's wine find), which impart distinctive characteristics to their wines. From the moment the grapes are hand-harvested to the meticulous aging process in traditional qvevris buried underground, each step is taken with precision and care. Though with a history of humble beginnings, Dugladze is an award-winning producer today, with many accolades spanning the world. About Dugladze Ranina Rkatsiteli 2018 The Dugladze Ranina Rkatsiteli 2018 is made from a vigorous white grape called Rkatsiteli. The Rkatsiteli grapes in this wine are grown in the clay soils of the Tibaani vineyards in the Kakheti region of Georgia. True to the Dugladze style, this bottle of Rkatsiteli was made using traditional methods. The wine was fermented on its skins in qvevri for three months and then bottled; the fermentation is nicely reflected in the wine. Despite the fermentation process, the Dugladze Ranina Rkatsiteli 2018 is a pale straw hue with some green flecks. Lemon, pear, peach, honey, Hawthorne, and a smoky flint sense arise on the nose. On the palate, a transformative experience of fruit, non-fruit, and texture creates magic. Lemon, Crispin apple, apricot, passion fruit, honey, almond, white pepper, and a long rapini-like finish that ends off as fennel on the palate. The finish is exceptionally long and enjoyably thought-provoking. As the Rkatsiteli grape holds its acid quite well, this wine is a beast when it comes to food and wine pairing. Its acidity, phenolics, and overall complex flavours on the palate make it a playground for wonderful mouth experiences. The Ranina line of wines is Dugladze's entry-level line which makes all who try it recognize why the winery has been adorned with the medals it has. As you progress through their portfolio, it really does feel like a wine lover's dream. This wine is a must try whether you are into skin fermented wines or not. There is just so much to discover, sip by sip. The Dugladze Ranina Rkatsiteli 2018 can be found at the LCBO for $15.95 in Vintages.

Wine enthusiasts often find themselves navigating a complex world of flavours, aromas, and textures. Among the myriad elements that contribute to a wine's profile, one aspect that occasionally takes center stage is phenolic bitterness. In this post, we discuss phenolic bitterness in white wine and its impact on taste. What are Phenols? Phenols are compounds found in grape skins, seeds, and stems, as well as in oak barrels used for aging wine. These compounds contribute to the color, flavour, and mouthfeel of the final product. White wines with notable phenolic bitterness are Pinot Gris, Riesling, Albariño, Torrontes, Gewürztraminer, and Grüner Veltliner. Phenolic bitterness in white wines is a good thing. It adds additional structure, backbone and body to the wines.

Embarking on a vinous journey often leads us to discover the fascinating world of wine, where terroir plays a pivotal role in shaping the characteristics of every bottle. One intriguing aspect of this journey is understanding the distinction between cool-climate, and moderate to warm climate wines. Cool Climate Wines Cool climate wines are like a breath of fresh air, reflecting the essence of regions with lower average temperatures. These areas are typically characterized by a shorter growing season, which imparts a distinct personality to the grapes. Think of cool climate wines as the elegant ballet dancers of the wine world; they're graceful, delicate, and full of finesse. Cool climate regions favour grape varieties that thrive in cooler conditions, such as Pinot Noir, Chardonnay, and Riesling. These grapes develop slowly, allowing for a more extended period and, in turn, preserving their natural acidity. Expect vibrant acidity and lower alcohol levels in cool-climate wines. These bottles often showcase crisp and refreshing notes, with flavours ranging from green apple and citrus in white wines to red berries and floral undertones in red wines, as the extended ripening period in cool climates enhances the aromatic qualities of the grapes. Regions such as Canada, Germany, Northern Italy, Austria, and notable parts of France like Champagne and the Loire. With that said, there are meso climates found in all regions. Exploration of climate influences will allow you to expand your roster of cool climate wines. Warm Climate Wines In contrast, warm-climate wines exude the warmth and richness of their sun-kissed origins. These regions boast longer growing seasons and higher temperatures, resulting in bold, full-bodied, and exuberant wines. Grapes that thrive in warm climates include varieties like Tempranillo, Zinfandel, and Grenache. These grapes bask in the sun, reaching optimal ripeness more quickly and producing wines with higher alcohol content. The intense sun exposure in warm climates contributes to the development of bold aromas. From jammy berries and dark chocolate in red wines to tropical fruits in whites, the aromatics of warm-climate wines are a heady and inviting experience.

You never know when you will be lobbed into a situation where a full plate of fried plantain is put in front of you, and all you have to wash it down is wine... but 'what wine', you ask yourself. It's because of scenarios such as this that we've produced this blog post. Just kidding... In all seriousness, though, there are a ton of dishes where plantain plays a significant role and could be a dominant item on your plate or the item with the greatest lingering flavour impact on your palate. If plantain is being served as a part of a special meal, you just may want to pair a glass of wine with it, and here's what you need to know to veer to the right track. Plantain Origins Originating from Southeast Asia, plantain has made its way into cuisines across the globe, becoming a staple in many tropical and subtropical regions. Unlike bananas, plantains are larger, starchier, and are typically enjoyed when cooked due to their firmer texture. This makes plantain incredibly versatile in both sweet and savoury dishes. How Plantain Powers You One of the standout features of plantain is its rich nutrient profile. It is an excellent source of complex carbohydrates, dietary fibre, and essential vitamins like vitamin A, C, and B-complex. Additionally, plantains provide a good dose of minerals such as potassium and magnesium, contributing to overall heart health and muscle function. Lastly, for those seeking gluten-free alternatives, plantains can be a game-changer. The flour made from green plantain (green banana) is an excellent substitute for traditional wheat flour, opening up a world of possibilities for those with dietary restrictions. What Does Plantain Taste Like? Plantains are like the starchy cousins of bananas. They're firmer and less sweet, with a taste often described as a mix between a banana and a potato. When they're ripe, they have a hint of sweetness but are still not as sugary as regular bananas. How to Pair Plantain with Wine We're pairing wine with fried plantain, a staple in my Caribbean home, and probably the only 'side' we would serve at breakfast, lunch, or dinner. As fried plantain is mildly sweet and dense. My approach to pairing here is to manage the sugar and the weight of the food item. I tested a Vidal with notable residual sugar on the palate, a Moscato d'Asti, and a Madeira (I've got love for Madeira) with my fried plantains. The Vidal I picked for its off-dry nature on the palate. The Moscato d'Asti was selected for its sugars, acidity, and texture. Its sugar would meet the plantain where it's at, the acidity would help to break down the starchy nature of the plantain, and the texture is there to give the paring support by adding weight to the wine. The Madeira was selected because Madeira is awesome... plus the acidity and sugar on this one make it an excellent candidate to take its role and manage the starch in the dish. The resounding winner in the What Wine Pairs with Plantain was the Moscato d'Asti. Though the Vidal has residual sugar, it lacked the acidity needed to round out the mouth feel. The Madeira was just too big for the fried plantain. While I love Madeira's warm toasted and caramel notes, this was not the setting for it. The Moscato d'Asti paired perfectly due its off-dry nature and medium+ acidity. Its delicate mouse did just enough to help with the plantain's texture. Other wines that would work in this pairing are an off-dry Chenin Blanc and an off-dry Riesling. Both of these grapes are high in acid, and as the expression we are looking for is off-dry, it will have the right amount of sugar to stand up to your fried plantain. Riesling also has a slight weight on the palate, given its phenolic bitterness, which will be an added bonus when trying to pair for plantains starchy nature. There you have it. The next time you are stranded with just a plate of plantain and wine, you at least know what wine to ask for, and knowing is half the battle! Cheers.

Updated: November 10, 2023 We're updating this post as the Château de Ségure Vieilles Vignes Fitou 2021 is now available. The 2021 vintage was was a dry one for the south of France with many areas experiencing drought. Drought can affect the vines in many ways one of which is a reduction in yield, which was the case for the 2021 vintage. The reduced yields gave us a concentrated and vibrant Fitou this year. The vintage is recognized in the Château de Ségure Vieilles Vignes Fitou 2021 in that its fruit is slightly more intense, but nicely balanced with vibrant acidity. This is still a fantastic value buy. Now, continue below to read about the 2020 vintage. Cheers, --- Today's LCBO 'find' places us in southeast France; this time, however, we are in Languedoc-Roussillon. It's not the first time a wine from Languedoc has been a feature in our 'wine find' segment, and that is for good reason. In the mid to late 19th century, the region turned from producing quality wines that were written about to producing wines on mass to support the growing demand, partly due to the Industrial Revolution. It took a series of winemaker protests in the area during the early 20th century to get things back in line and end overproduction. With that said, gaining its pre-Industrial Revolution status in winemaking has been a long and hard one for the Languedoc. However, I will say this torrid history impacts the prices these wines can fetch, and we as consumers, unfortunately, benefit from this. About Château de Ségure Château de Ségure dates from the 11th century, and its winemaking history is as historic. It touts that it is the first property in the region of Fitou to make wine. The property and its winemaking program are managed by the famed cooperative, Caves de Taches. About Château de Ségure Vieilles Vignes Fitou 2020 This wine is such a unicorn in the glass. You expect it to act one way, and then it surprises you by rearing its head to be a delectable sipper. On colour, the Château de Ségure Vieilles Vignes Fitou 2020 is bordering on purple, but it does a complete change of being on the palate. On the nose, notes of cherry, raspberry, strawberry, current, date, fig, lavender, and wet stone stand out. On the palate, the fruit shows similar to the nose, mostly, and then you are greeted with plum, mushroom, dark chocolate, and peppercorn in the mouth. Let's not forget that long finish and round body on the palate. This is truly a great buy. This wine is a red blend of Carignan, Grenache, and Syrah. The Château de Ségure Vieilles Vignes Fitou 2020 can be found at the LCBO for $19.95 in Vintages.

The myth that price is an indication of quality is not a fair statement. Of course, there will be instances where the saying 'you get what you pay for' also applies to wine, but there are tips one can keep in mind the next time you are at your wine store, and looking for that great value wine. In this segment on daytime television show the Social, I share insights on why certain wines cost more than others, and walk you through some gems I have encountered. Wines Featured on the Segment Fielding Estate, Unoaked Chardonnay The Fielding Estate Winery Unoaked Chardonnay is a fun, easy-drinking wine with layers. Truthfully, it is the layers that get you. At a highly affordable price point in the LCBO vintages section, this 'wine find' is a must-try. $16.95 Kutjevo Empress Graševina Fresh and lemony on the nose. In the mouth, it adds apple, melon and some citrus pith, with wild herbs on the finish. It is a dry wine with fresh, zippy acidity. $17.00 Château de Ségure Fitou On the palate, the fruit shows similar to the nose, mostly, and then you are greeted with plum, mushroom, dark chocolate, and peppercorn in the mouth. Let's not forget that long finish and round body on the palate. This is truly a great buy. $17.95 Orso Bruno, Old Vine Zinfandel This wine comes with flavours of raspberries, baked plums, dark spices, and smokey notes. Full bodied, with soft tannins and balanced acidity, Orso Bruno is a smooth, easy-drinking wine. $10.75 Cave Spring Blanc de Blancs Brut NV This sparkling wine is dry and medium bodied with a fine mousse; the attack is creamy in feel with fully extracted Mutsu apple fruit; the mid-palate is rich beneath with a light chalkiness and grapefruit pith note over top. $29.95 **we just noticed the wine has gone up in price since we did the segment, even with that, this is still a damn good buy!

Indulging in the wines from the South of France is an unmistakable pleasure for us. The rich diversity in production offers a delightful journey through various wine styles and grape varieties, all at an affordable price point. Our latest 'LCBO Find', the Gérard Bertrand Languedoc, is no exception. A harmonious blend of Syrah and Grenache, this wine is destined to make a lasting impression, compelling enough to secure a well-deserved spot on your go-to list of casual house wines. About Gérard Bertrand Gérard Bertrand, vigneron, former professional rugby player, and the south of France's champion for terroir, has been showcasing the region's vinous beauty one bottle at a time. Gérard Bertrand has been sharing his passion for wine and his convictions with his father's pioneering spirit for over 30 years. ~ Bertrand Digital Bertrand now owns 16 vineyards in the Languedoc-Roussillon area, with more in sight. He is a firm believer in the wines the area can produce. Wanting to express the area as best he could, Bertrand moved to biodynamic farming in 2022 at the Domaine de Cigalus, and today, all the vineyards in the collection are farmed biodynamically. You can read more about Bertrand's philosophy in his latest book, Nature at Heart: For a Better World. About the Wine - Gérard Bertrand Languedoc The Languedoc-Roussillon produces an extensive range of varietals, from old classics like Grenache, Carignan, and Mourvèdre, to more modern grapes like Syrah, Viognier, and Marselan. You can find them blended together or as single varietals. In our case, the Gérard Bertrand Languedoc is a blend of Syrah (69%), and Grenache (31%). The Gérard Bertrand Languedoc is a deep ruby, bordering on a clement purple hue. On the nose, both black and red berries are noted. The fruit aromas are backed with floral aromas of violet, licorice, and wet earth. The aromas alone move you to want to learn more about this wine. On the palate, ripe red berries, cocoa, and black pepper provide a long and provocative finish. This is a great-value, full-bodied red wine that can be drunk on its own or with food. You can find the Gérard Bertrand Languedoc red blend in the LCBO vintages for only $16.95

When it comes to pairing wine with seafood, the conventional wisdom often points us toward crisp whites or sparkling wines. However, for those willing to challenge the norms and embark on a culinary adventure, red wine can be a surprisingly delightful companion to your favourite fish dishes. Join me while in this article, we discuss how to pair red wine with seafood, and our go-to red wines for fish pairings. Texture is Key Most of us start the wine pairing exploration by focusing on flavours, and while that is not wrong, there are cases where texture needs to be your jump-off point, and that is the case when trying to pair red wine with seafood. Fish such as salmon, tuna, sea bass, and monkfish, for example, are more fleshy than sole or flounder, and as such the approach of what wine to pair with each will really differ. For lighter seafood, use the following red wines served at 15 degrees Celsius: Cool climate Cabernet Franc Barbera Dolcetto For more meat-dense seafood, use the three red wines listed above plus: Pinot Noir Gamay Cinsault Grenache What about seafood that's seen a grill? Now you are speaking my language. Grilled seafood is a dream for pairing as the act of grilling takes your flavour profile up a notch. Grilled seafood, with its smoky and slightly charred notes, can stand up to the bold character of a red wine. Next time you're firing up the grill for some salmon or tuna steaks, reach for a glass of Tempranillo or even warmer climate Pinot Noir. What about Sushi? With Sushi, you are in good hands with red wine. Here, look at thin-skinned grapes like Grenache from the south of France. With these wines, you get ripeness due to longer hang time and climate, only medium tannins, and great acidity. For the best pairing result, chill this wine to 15 degrees Celsius. The ripeness will stand up to the wasabi and ginger you may garnish your sushi with, and the acidity will break down the rice that wraps your raw fish. List of Red Wines that Pair Well with Seafood Pinot Noir Cool Climate Pinot Noir is a chameleon. It vibes well with many cuisines and can shine with a bit of a chill on it. Gamay Gamay is a red wine, famed and primarily produced in Beaujolais, France. It is a light-bodied red wine with low tannin, high acidity, and medium alcohol. Grenache Grenache is responsible for making some of the most sought after wines in the world, from Priorat all the way to Châteauneuf-du-Pape. Lucky for us, it's also used in affordable red blends from the south of France, in the Languedoc-Roussillon area. Barbera One of the most captivating aspects of Barbera is its wide-ranging flavour profile, which can vary depending on where it's grown and how it's produced. However, some common characteristics make Barbera stand out, primarily its acidity. Dolcetto Though the name Dolcetto means 'little sweet one,' that by no means is a reflection of what you find in your glass. Dolcetto is a medium+ bodied red wine that is almost always dry, luscious ripe, and tart fruit with medium tannins and acidity. Cabernet Franc Cabernet Franc is a red grape and, as a single variety expression in the glass, is most famed from the Loire Valley, specifically Anjou-Saumur and Touraine. It is an aromatic, red berry, tomato, and herb kind of wine. Cinsault A bevy of ripe red fruit and thyme on the nose, and that concentration of fruit follows through to the palate. Tastes of ripe cherry and strawberry, red currant, cassis, cocoa, and fennel round out this excellent sipper. While tradition may suggest that white wine is the go-to choice for seafood, the world of wine is as diverse as the ocean itself. Don't be afraid to break the rules and explore the rich tapestry of red wines that can beautifully complement the flavours of your favourite seafood dishes. So, the next time you're indulging in a seafood feast, dare to be different and reach for that tantalizing red waiting in your wine rack. Your taste buds will thank you for the unexpected symphony of flavours. Cheers to breaking free from the norm and embracing the extraordinary!

In the world of winemaking, where every grape carries the promise of a complex bouquet and a rich flavour profile, the importance of vineyard management cannot be overstated. Among the myriad factors influencing grape cultivation is the vineyard's aspect ratio and slope direction. In this article, we discuss the three largest benefits to a vineyard based on aspect ratio and slope direction alone. What do we mean when we say aspect ratio or slope direction of a vineyard? Slope refers to the steepness or incline of a vineyard, and the aspect ratio refers to the direction of the slope. The two can add beneficial intricacies to a vine and the resulting wine. This is not to say transformative wines do not sprout from vines grown on flat lands, but there is much to be said about the impact of elevation. For example, slope and aspect affect the moisture and temperature of the soil, crucial elements in vineyard management, especially in regions where irrigation is forbidden. This, combined with the reasons stated below, is why slope and aspect are to be remembered when thinking about a region, a vineyard, or what's in your glass. Why Aspect Ratio Matters Maximizing Sunlight Exposure: The aspect ratio of a vineyard refers to the relationship between its width and length. This seemingly technical detail is pivotal in optimizing sunlight exposure for grapevines. A well-thought-out aspect ratio ensures that each vine receives an ideal amount of sunlight throughout the day, promoting even ripening and enhancing the grape's sugar content. To understand how aspect ratio and sunlight correlate, look at the vineyards found on German slopes facing the Rhine River. Here, the sun's reflection off the Rhine forms a light reflection that warms the vines during the day. This additional form of light and warmth is the vital catalyst for photosynthesis for vines at these vineyard sites; it is essential for their growth. To put it bluntly, sunlight aids in ripening and adding sugar to grapes, ensuring the right balance between acidity and sugar is achieved in cool climates such as Germany. Microclimate Management: Vineyards are intricate ecosystems where microclimates can vary significantly. The right aspect ratio helps manage these microclimates effectively. By adjusting the orientation of rows in alignment with prevailing winds and sunlight angles (see diagram above), vintners can create a balanced environment for grapevines. This meticulous approach minimizes the risk of disease, fosters better air circulation, and promotes consistent grape development. Today, we're seeing many vineyard managers challenge the notion that vineyards should be planted in a north to south direction, as has been the traditional way of thinking. However, due to climate change, many factors are being reconsidered, including vine angle. Water Management Efficiency: Water is a precious resource in viticulture, and an appropriate aspect ratio aids in efficient water management. Rows that are well-aligned allow for uniform irrigation, preventing water wastage and ensuring that each vine receives its required share. This not only contributes to sustainable farming practices but also helps in controlling vine stress and maintaining overall vine health. To Sum It Up The aspect ratio of a vineyard is a silent orchestrator, influencing the symphony of factors that contribute to grape quality and, consequently, wine excellence. Vintners who recognize and optimize this aspect harness a powerful tool in their pursuit of producing wines that capture the very essence of the terroir. So, the next time you raise a glass of fine wine, remember that its journey began with the carefully considering the vineyard.