The Great Debate: Does Stemware Really Make a Difference?

For the summer season, we are featuring Mini Seminars every Saturday and Sunday from 11:00 a.m.- 12:00 p.m. These interactive seminars allow our guests to learn about varying topics ranging from stemware, to wine closures, to vineyard management.

This month we are delving into the great debate of stemware and asking the question..Does Stemware Really Make a Difference? This seminar will allow guests to conduct interactive and comparative tastings of four wines in four different types of stemware.

It has been found that the shape, size and make-up of glassware can make a dramatic difference in expressing the true aroma, taste and sensation of wine consumption. Specific types of glassware are designed to allow the wine to express the proper aroma, and land properly on the palate to reveal the true personality of the wine.

Wine is an extremely expressive beverage, and the key is to find balance between it's qualities such as fruit, acidity, tannin and alcohol. It has been suggested that a wine glass is more than a glass, it is a vessel that allows the consumer to receive full enjoyment from their wine.

For our seminar we are featuring an aromatic glass, a burgundy glass, a Bordeaux glass and a dessert wine glass.

Aromatic:

Aromatic Whites tend to be higher in acidity, therefore, the shape of the glass directs the wine to the front of the palate. This shape accentuates the fruit characteristics of the wine, and de-emphasizes the acidity. This should help create a nice balance. The aromatic glass is also designed to emphasize and showcase the beautiful aromas of the wine.

Burgundy:
Burgundy glasses are fantastic for lighter-fruitier reds with medium tannin and higher acidity. This glass directs the wine to the tip of the tongue which will accentuate the fruit, and de-empasize the acidity of the wine.


Bordeaux:
This type of glass is designed for heavier bodied red wines with lower acidity and higher tannin. The size of the glass allows the wine to essentially 'decant' within the glass as it has a larger surface area which allows oxygen to get to the wine. The shape of the glass directs the wine to the mid-palate which creates a nice balance of fruit, tannin, alcohol and acidity.

Dessert:

Using Icewine as an example (which is a sweet dessert wine), the glass is designed to direct the wine past the sweet receptors (which are at the tip of your tongue) and hit the mid-back palate. This creates a nice balance between fruit, alcohol and acidity.

We are holding these seminars for two more weekends on June 19/20 and 26/27. There is limited seating so we ask you make reservations by calling 1-905-641-2252 ext 4070.

July Mini Seminar:
Everyone needs closure right? Wine is no exception. Without the proper closure a wine can lose all of it's distinctive characteristics that make it stand out in the vast world of wine.

Join us as we conduct an interactive seminar as we investigate why cork is not always the perfect answer and what other options are available today for wine closures.

Seminar is complimentary for wine club members.

Limited Seating Available

R.S.V.P to winestore@niagaracollege.ca or to 905-642-2252/ext 4070

For more information visit our website @ nctwinery.ca

Until next time,

Cheers.

Wine and Herb Festival

This month Niagara College Teaching Winery is a part of Wine and Herb, a festival that celebrates fresh herbs paired with wines produced at the 22 wineries of Niagara-on-the-Lake. As you tour, each stop will feature a different herb-themed food pairing matched to a premium Niagara VQA wine selected to highlight the flavour and the aroma of the herb. For the festival our pairing is a French Sorrel Vichyssoise paired with an Unoaked Chardonnay, and we have received great feedback!

The origin of our featured dish, Vichyssoise, a chilled potato, leek and French Sorrel soup has been up for discussion for many years. Some culinary experts believe that it originated in Vichy, France (hence the name) while others believe that it was created in New York.

At Niagara College Teaching Winery we believe that it isn't important where this delectable soup was first created as we are happy to announce that we have found it's perfect match right here in Niagara-on-the-Lake...our 2007 Unoaked Chardonnay.

The crisp acidity, and fresh citrus flavours cut through the starch and the cream of the soup accentuating the French Sorrel. The match is fantastic! If you can't make it to the Wine and Herb festival try out this fantastic pairing at home with the following recipe.

French Sorrel Vichyssoise

Ingredients:

60 g- Salted Butter

250 g-Large Cooking Onion (diced)

1-Leek (washed and sliced)

1 L- Chicken Stock or Vegetable Stock

600 g-Potatoes (peeled and cut into cubes)

1/8 cup- Fresh Parsley

60 ml- 35% cream

1/2 bunch-French Sorrel

Salt and Pepper to taste

Utensils:

16 cm-Cheesecloth

Method:

1. Melt butter in a thick-bottomed pot.

2. Add the onions, leeks and cook for a few minutes (without colouring)

3. Add the hot stock and potatoes.

4. Put French Sorrel and Parsley in the center of the cheesecloth and tie closed with a string, created an herb pouch.

5. Add herb pouch to pot.

6. Simmer for about 30 minutes.

7. Remove herb pouch from pot.

8. Correct the consistency and seasoning, as required.

9. Refrigerate until chilled.

10. Season to taste.

11. Enjoy with Niagara College Teaching Winery 2007 Unoaked Chardonnay

*Note* Fresh Herbs or Croutons may be used for garnish.

For information about the Wine and Herb festival visit http://www.wineriesofniagaraonthelake.com/. Passports are available for purchase at participating wineries.

Cheers!