Now on the Food Channel
Now on Bonko TV
Episode 1 - The Big friendly Vintner
Norm Hardie was born in South Africa and moved to Toronto when he was 14. He is one of a select few winemakers who has mastered the art of tasting, growing and making
wine in both hemispheres, in six wine regions around the world. Over the years, his winery has established itself as one of Canada’s premier wineries.
Episode 2 - Tuscany In The County
Tony Auciello visited his family's "pezza di Terra" in Italy in 2004 and was saddened to see that instead of the fruit trees and vineyard that were once prominent, there was now only overgrown bush. But a seed was planted in his mind at the tender age of 24. 10 years later we drop by to find out how Tony's vineyard dream has grown into a fantastic reality.
Episode 3 - Home on the Grange
Today we visit the Grange Vineyard to hear about the unique story of a mother/daughter winemaking team. Caroline Granger grew up on the family farm with horses in the stables, then she got into wine and began the vineyard project in 1999. It was a simple plan for 10 acres of vines, but today she has 60 acres and is now building the business with her daughter, Maggie.
Episode 4 - Wine Is Where The Home Is
There's an old saying that goes something like, "Our home is our castle." However, if you take a drive down Wilson Road in the county you'll come across a couple who say, "Our home is our winery!" Rob and Sally Peck are what’s known as "garagistes", meaning they produce small batches of premium wine out of their garage.
Episode 5 - For The Love Of Wine
There is always a party atmosphere at Sandbanks where Catherine Langlois is the winemaker and owner. With wines like "French Kiss" and "Sandbanks Love" it's no secret why! Join me in Prince Edward County as I discover what makes Sandbanks so special.
Episode 6 - The Dream Lives On
Richard Karlo was the Founder and Master Winemaker at Karlo Estates and was referred to as a "Natural Adept" as he had no formal training. If you had asked him where he learned to make wine, his answer would have been, "On the Street." Sherry and Richard were married in the summer of 2014 but unfortunately Richard passed away in November of 2014. This is the story of Sherry Karlo, and how she is filling the giant shoes that Richard left behind to fulfill the legacy of what they were building together.
Dear Dr. Vinny, Why are white wines served in smaller wineglasses? —Manoj, Oman Dear Manoj, I’m one of those wine lovers that doesn’t have the desire (or cupboard space) for multiple sets of wineglasses. I prefer a set of all-purpose glasses. But you're right that there are a lot of grape- and region-specific wineglass shapes out there, and that wineglasses for reds tend to be larger. All those stemware shapes are designed to cater to each wine type, to best collect its aromas and allow it to "breathe," or benefit from exposure to oxygen, as needed. White wines are typically lower in both alcohol and tannins than red wines, so they don't need all that room to breathe that benefits some red wines so much. —Dr. Vinny
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Why are white wines served chilled? (Wine Spectator)
Dear Dr. Vinny, Why are white wines served chilled? —Manoj, Oman Dear Manoj, Everyone’s personal preference should be their primary guide, but different styles of beverages will taste better to people at different temperatures. Serving wine on the warmer side, closer to room temperature, amplifies our perception of acidity and alcohol. Of course, cold temperatures can also suppress and mute flavors and aromatics too. For a full guide to wine-serving temperatures, I suggest checking out Wine Spectator's "Tips on the Perfect Serving Temperature." In short, light, crisp whites and sparkling wines are best served at 40 to 50 F, full-bodied whites and lighter reds at 50 to 60 F, and full-bodied reds at 60 to 65 F. Keep in mind that most refrigerators are around 35 F, which means that if you’re storing your white wines in there, you might want to give them a few minutes to warm up and become a bit more expressive. —Dr. Vinny
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How soon after a concussion can I start drinking wine? (Wine Spectator)
Q: How soon after a concussion can I start drinking wine?—Hal, Cresco, Iowa A: A concussion is an injury to the brain that alters normal neurological function, and adding alcohol to the equation complicates matters. Concussions are caused by direct physical impacts to the head. In the case of severe impacts, such as from a car accident or a fall, the typical symptoms of headache, confusion and memory loss, impaired coordination, nausea and dizziness can make the injury fairly simple to diagnose. But with concussions caused by successive lower-impact blows, the sufferer may not be aware that neurological damage has occurred, and that's a potentially dangerous scenario for drinkers. "The recovery process after a concussion is highly variable and you should carefully monitor your symptoms with the help of your physician," says Dr. Rocío Norman of the University of Texas Health Science Center at San Antonio. "In addition, the timing of the recovery process is not straightforward; individuals can experience a quick recovery lasting two weeks or less or can experience symptoms for many years after the initial injury." "One important fact to consider is that alcohol is a neurotoxin," she adds, "a substance that kills brain cells and crosses the blood-brain barrier, which is an impediment to the recovery process after brain injury. Furthermore, alcohol impairs our decision-making skills and can place an individual at risk for engaging in behavior that can place them at risk for further injury; cumulative injuries are not uncommon after concussion. Lastly, individuals with concussion are at high risk of developing depression, and alcohol is a depressant and can counteract with many anti-depressant medications." Recovering from a concussion can take time and the healing process can differ greatly among individuals. Work closely with your physician to determine the best course of action.
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Was Burgundy the only wine region impacted by Napoleonic Code? (Wine Spectator)
Dear Dr. Vinny, Was Burgundy the only wine region impacted by Napoleonic Code? —Jessica, Sydney, Australia Dear Jessica, Let me start with a quick history lesson for those who aren't familiar with the Napoleonic Code and how it shaped the wine regions of Europe. Most French land, including vineyards, was in the hands of the Catholic Church or the nobility prior to the French Revolution, which resulted in the confiscation of much of the land belonging to those institutions. Most of the vineyards were divided up and sold off. The Napoleonic Code of the early 1800s, which spread well beyond the modern-day boundaries of France under Napoleon's French Empire, required landowners to divide their holdings equally among their heirs. So generation after generation, the land was further subdivided. Why does this matter to wine? It’s one explanation for how complicated Burgundy has become. For example, the grand cru vineyard Clos de Vougeot, which was owned by the Cistercian monks until the late 18th century. It's now broken up into more than 80 individually owned parcels, some comprising just a few rows of vines. This practice happened all over, but not every region went the way of Burgundy. Some Bordeaux châteaus were owned by wealthy families, who decided to eliminate the issue of heirs by incorporating their estates. They developed a system of shareholders for their estates, and shareholders weren’t subject to the same succession laws. As a result, many Bordeaux châteaus remain large and have even grown over time. The Napoleonic Code took its toll on other wine regions around France (and in Germany). But some properties were pieced together with trusts and other shareholder-type systems. There is a lot of emphasis on the Burgundy's history vineyards, which is why the Napoleonic Code is most often cited in reference to Burgundy, but if you look carefully, you’ll find evidence of it’s influence elsewhere. —Dr. Vinny
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What's the difference between wine labeled as "private bin" and "cellar selection"? (Wine Spectator)
Dear Dr. Vinny, What's the difference between wine labeled as "private bin" and "cellar selection"? —Allan, Brisbane, Australia Dear Allan, There aren't any legally defined requirements for wine label that include reference to specific bins or cellar selections. But both terms suggest a special wine—something that stood out in the cellar and was bottled separately because of that. You can add these to the list of legally undefined terms that wine brands use to make their wines stand out—like “old vine,” “reserve” or "natural"—and which can range from pure marketing to indications of truly special wines. —Dr. Vinny
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