-- the area is known for its aromatic whites and sparkling wines. New wineries are popping up every year, bringing the total to 12, and it's fun to rent a car and drive from winery to winery for tastings. They have all sorts of great foodie spots as well, from local cheese-makers to honey- and preserve-makers, to a host of thriving farmers' markets, and a few great restaurants to boot.
Late Harvest Chenin Blanc (dessert Wine) Renée LaVallée (a.k.a. "Feisty Chef"). She was the perfect tour guide, as she loves good food and wine (obviously!) and knew all the best spots to sample the local specialties. With no further ado, here's my Fall Getaway Guide to Annapolis Valley (with a great debt of gratitude to Renée for giving me the insider's scoop!).
Cabernet Shiraz India Tattingstone Inn (rooms from $98, including breakfast), a lovely B&B in Wolfville, is just a short drive from the Annapolis Valley wineries. Housed in a stately circa-1874 mansion, the inn has nine spacious guest rooms, each with a private bath, WiFi, and tasteful antique furnishings. Hosts Terry and Heather serve a delicious made-to-order breakfast in the atrium every morning, and are happy to offer advice on where to visit in the area. Walkers and joggers will love the paved trails located just behind the inn.
FOR many would-be Bordeaux drinkers, the highly praised 2009 vintage was the watershed: the point at which they could take no more. Prices rose so high on the critical enthusiasm and international demand that, no matter how good the vintage was, many Americans turned their backs on the year and on Bordeaux.
Chenin Blanc Of course, they were simply joining multitudes who had already bid adieu to Bordeaux. Many younger wine lovers paid it no mind in the first place.
Late Harvest Chenin Blanc (dessert Wine) These disdainful attitudes are acutely painful to earlier generations of American wine drinkers who, like me, were essentially weaned on Bordeaux as they came of age in the 1980s and before. Bordeaux’s central importance historically and its role as a beacon, raising the level of quality in wines around the world, cannot be so easily dismissed.
Cabernet Shiraz India
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Sauvignon Blanc VANCOUVER & OKANAGAN, BC, Sept. 26, 2012 -- /CNW/ - There's no wine growingregion in the world quite like the Black Sage Bench. After years underthe umbrella of Sumac Ridge Estate Winery, the red wines of Black SageVineyard TM are stepping into the spotlight with their own singular identity.
Chenin Blanc Once home only to cattle and cowboys, the rugged Black Sage Bench hassome of the hottest vineyard sites in Canada. With soaring mid-summertemperatures, this barren pocket of desert gets a fraction of theannual precipitation of Bordeaux and Burgundy making this hot, dryviticulture region ideal for growing red Bordeaux varieties. For 20years the Black Sage Vineyard has done just that - in fact, it was thevery first on the bench to do so.
Late Harvest Chenin Blanc (dessert Wine)
Certainly there is no shortage of impressive neoclassical, neo-Renaissance and neo-Gothic piles, many of them erected in the 18th and 19th centuries and bearing witness to the wealth that wine has long brought to the region. And then there are the other chateaus: crumbling barns, suburban bungalows or, sometimes, little more than toolsheds. The only common denominator is that they are surrounded by vineyards.
Rosé One might be tempted to ask that if the French themselves can’t even control the use of the term, keeping out internal pretenders, then what business do they have prohibiting American vintners from labeling their wines as Chateau This or Chateau That? This, indeed, is what many journalists asked this week, writing articles about how the French wine industry was supposedly up in arms over an American plot to usurp the term “chateau” for wine labels.
Sauvignon Blanc The French, according to a flurry of news articles that editors slotted into the ever-popular rubric, “France resists globalization,” want to keep these terms to themselves, walling off their wine industry from the rest of the world. It is, of course, always easy for a reporter to find a grumpy French vigneron, preferably with a mustache and a beret and driving a beaten-up Citroen, to provide the quotes.
Cloudy Bay's Tim Heath, in town last week, has re-imagined New Zealand suvignon blanc to elegant effect.
Cabernet Shiraz , have of late gone from benchmark to caricature – exploiting the natural acidity to the point that you could pour them in your car battery or melt fish bones.
Rosé But the only Cloudy Bay you’ll easily encounter is Heath’s “young and racy” sauvignon blanc 2012 , the winery’s warhorse. “I spent the last four years pulling this wine apart and putting it back together again,” he says, and a big part of that was dialing back the acid. The result is an incredibly elegant wine – young and racy or not.
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