February 2017 wines - 12 tasted of 12

Foggy Niagara Town

Cutting the Cable…

There continues to be a discussion about streaming data -- Movies, TV Shows, News, Sports,... possibly every recording from the start of celluloid --  directly from the Internet without using the services of a Cable Company. One term coined for this is ‘Cutting the Cable’  . The following is one person’s point of view…

Some users have questioned the value of Cable TV providers although these same Companies have invested heavily leading to many advances in the private and commercial use of the Internet. I’m thinking of the miles of high bandwidth fibre and satellite towers that bring Cable customers faster and higher quality viewing. The big negative to this however has been the accompanying assumption that access and any revenues it brings belong to the few Cable Companies – i.e. other ‘solutions’ should butt out. ‘Cutting the Cable’ shouldn’t prevent Internet users from benefitting from the technical advancements contributed by other technology leaders. In fact, by including options such as OnDemand and Speciality channels Cable TV is packaging user friendly interfaces to ‘sell’  recorded and live events. What’s the problem then?

I have a Basic Cable package totalling, including one purchased channel, just over twenty channels. The price, including tax, is a little over $100 and includes Internet access. The TV portion of the price includes the usual News and Public service channels: BBC (+$4), WNED, CBC, CHUM, TVO. YesTV and CHCH. We frequent, more or less, eleven channels for local and international news. The Public service channels offer some interesting dramas and most episodes are Ad-free except for five to ten minutes when, at certain times of the year, they solicit donations. The remaining channels we seldom find of interest. Other, I’d call them ‘obligatory channels’ in our package contain commercials to an extreme. Ads tend to coincide across Channels so they’re difficult to avoid.

The content obtained from the Cable Company’s OnDemand and Speciality channels has a price tag, from ~$3 an episode to ~$40+ a season and I’ve heard that Sports events are at a premium. A crime series, part of the Basic, I had planned to follow was front ended with so many Ads then followed by a synopsis of previous episodes and character profiles followed by another group of Ads before resuming the normal sequence of main story segments and Ads. I not only lost interest in the episode I had intended to view I gave up on the series. Call me impatient, call me stubborn… call me a candidate for ‘Cutting the Cable’.  Today’s Cable is not so much offering entertainment but manipulating the viewer into watching to excess (my view) Ads. Forgetting the repetition , the banality and irrelevance, the viewing content has entertainment value for the right audience. Unfortunately we're not into horror, gratuitous sex, survivor, baking, game shows, talk shows nor do we have young children to view the inventive cartoons - we’re just the wrong audience!

A few months ago Commercial flashes started appearing in the corners of the screen. My viewing partner occasionally interrupts “Hey Hon! Did you see that… a 60inch TV for $850” Yep! Being distracted I missed the tying score in overtime and Nope! We’re not in the market for a TV.

Back to ‘Cutting’

As I said at the beginning: Technical gurus worldwide have assembled libraries of streaming sources.  These libraries have been implemented such they can be accessed by any Internet user that installs the necessary core software ... as well as a few AddOns for ‘Searching’, ‘Sorting’, retrieving Story line and Casting info, Movie trailers, lists of TV seasons and episodes. I believe it's time for Cable TV to give more of what enjoys and less of what annoys. It's more than annoying when Ads make one (with some technical patience) consider 'cutting the cord'. Perhaps it's time to at least supplement the cord? My opinion, Ww 


PS> . I should note - the resolution upgrade offered by Bell Fibe is excellent!

Now back to tasting...

LINEUP: Reds, whites and bubblies:

• Trivento Amado sur Malbec/Bonardi/Syrah 2014,  92-2  --  V, Mendoza, Argentina, #037036    $16.95
• Maycas del Limari Reserva Especial Pinot Noir 2014, 90-1  --  V,  Limari Valley, Chile, #469213  $19.95
• L.A. Cetto Petite Sirah 2013,  88-2  --  V,  Guadalupe Valley, Baja California, #983742 $12.95
• Smoking Loon Old Vine Zinfandel 2014,  86  --  G,  California, USA, #272393  $14.95
• G. Marquis The Red Line Cabernet Sauvignon 2015 VQA Niagara Peninsula 2015,  84 --  G, Niagara, Ontario,  #473090  $11.95*

• Elephant Hill Reserve Sauvignon Blanc 2013,  91-2  --  V, Hawkes Bay, New Zealand, #361238  $18.25   
• Yalumba Y Series Unwooded Chardonnay 2015,  89  --  V,  Angaston, South Australia, #460972 $16.95
• Zenato San Benedetto Lugana 2015,  88-1 --  V, Veneto, Italy, #707158   $17.95
• Frogpond Farm Organic Vidal 2014 VQA Ontario, Niagara-on-the-Lake,  86  --  V, Ontario, #469429  $14.00 
• Cupcake Vineyards Chardonnay 2016, 84  --  G,  California, USA,  #230821  $13.10*
• Hogue Gewurztraminer 2014, 83  --  V, Washington, USA, #461137  $14.95

• Fantinel One and Only Single Vineyard Brut Prosecco 2015, 84  --  V, Fruili, Italy, #390617 $18.95

 (V - Vintages, G - General, O - Other, r-v  - Rating-Value, a - aerated, c - cellar, NR - Not Recommended)

TASTINGS:

L.A. CETTO PETITE SIRAH 2013, Guadalupe Vally, Baja California, 14.5%  D  2g/L, #983742  $12.95    (Tasted February 4, 2017)

Released by Vintages on December 10, 2016.  My notes: A slight whiff of barnyard that dissipates quickly on opening the cork - air 30 minutes or aerate. An attractive deep regal ruby with a bright tang to the nose and swirling a firm film slowly collecting ample to run long turtle paced tears. Dry tannins parch the palate while a medium-bodied velvet and deep warmth attracts attention. Excellent with grilled beef or Italian chorizo slices on a tomato and olive pizza. Rather than sip solo pair with buffet nibbles. Likely past cellaring but still a bargain. PS. Beautiful with herb marinated pork tenderlon!  86 - add 2 for an 88.

G. MARQUIS THE RED LINE CABERNET SAUVIGNON 2015 VQA Niagara Peninsula, 13.3% XD  2g/L,  #473090  $11.95*   (February 7, 2017)

A Magnotta Winery product. Reduced in price from $13.95 until end of January 2017.  My notes: A crushed raspberry colour and a raspberry edged cranberry for aroma and flavour.  Quickly settles as an extra dry meal red - Italian style giving brightness as a complement to tomato pastas, chicken cacciatore and similar dishes. Flavours build intensity and lead to a penetrating finish. Decanting/aerating relieves some roughness expanding an already acquired taste and is recommended – two years cellaring may help as well. 84

ZENATO SAN BENEDETTO LUGANA 2015, Veneto, Italy, 13.0%  D  6g/L, #707158   $17.95  (Tasted February 6, 2017)

Released by Vintages on December 10, 2016.  My notes: Made from the Verdicchio grape and rated 89 by Kerin O’Keefe, Wine Enthusiast, July 2016. A pale yellow with a thin film gradually dropping leaving a trace of tears until halted as if by exhaustion. Still a palate brightener. Everything about this is bright until the finish, a flat chalk that continues ‘til the next sip. A clear lemon posing as sweet mellowed by a pleasing warmth and soft almond. Pair with seafood with my choice being seared scallops wrapped in bacon with a few drops of fresh lemon. With Valentine’s on the horizon grilled Lobster, or napkin sized crab, could be an alternative. Short term cellaring could take advantage of the price.  88

FROGPOND FARM ORGANIC VIDAL 2014 VQA Ontario, Niagara-on-the-Lake, Ontario, 11.8%  XD 2g/L,  #469429  $14.00  (Tasted February 19, 2017)

Released by Vintages on September 3, 2016. My notes: A deep yellow with the clarity of a sapphire gemstone .  The strong scent of dried apricot or clementine peel fades slowly before leaving an extra dry and slightly herb finish. A jagged rim hangs a moderate film to drain until only beads remain. The first sip has a soft texture and a penetrating tang. The flavour hangs on to its initial citrus roots. My first experience with ‘organic Vidal’ and ‘subtle’ isn’t a word I’d use from start to finish – interesting for sure. Pair with grilled haddock lain on a bed of onions and broccolini with butter sauce, seared cherry tomatoes and capers. Cellar a few more years to see where it's going. 86 

HOGUE GEWURZTRAMINER 2014, Washington, USA, 12.5%  D  12g/L,  #461137  $14.95   (Tasted February 16, 2017)


Released by Vintages on August 6, 2016. A Constellation Corp. brand.  My notes: There’s no mention of Constellation wines on the website   but of a family centered around vineyards of the Washington State area. A clear pale blond colour is an attractive starter. The texture is smooth and comes with a sweet nuttiness and a hint of grapefruit. A swirl shows a prominent film that quickly fragments into a dozen long legged tears. The nose displays a hint of walnut surrounded by a moderate honeydew. Sipping with hard cheese slices on salty crackers could balance the prominent honey if one is looking for a summer cooler. I’d recommend adding crushed ice and a cherry or a cubed pineapple ring. Also try pairing with coconut shrimp on a lettuce bed. A style intended for a specific market.  83  

ELEPHANT HILL RESERVE SAUVIGNON BLANC 2013, Hawkes Bay, New Zealand, 13.0%  D  4g/L,  #361238  $18.25  (Tasted February 2, 2017)

Released by Vintages on October 17, 2015 and a Silver Medal winner at the 2014 International Wine & Spirit Competition.  My notes: A New Zealand SB with a texture twist, background acidity and a hint of Hawkes Bay herbal. The first sip has a sense of luscious settling as a chalky start to a long green gooseberry finish. The thin film quickly disperses with no observable tears. The faded yellow has a delicate green with a near lime scent to add interest. Pair with mussels in a mild tomato sauce or garlic & wine sauce with ample breads. Sip solo for inner subtleties or quaff for full tang and chalk. Short term cellaring a possibility.  91

YALUMBA Y SERIES UNWOODED CHARDONNAY 2015,  Angaston, South Australia, 13.0%  XD  2g/L, #460972  $16.95  (Tasted January 18, 2017)

Released by Vintages on September 17, 2016.   My notes: A pale yellow clear and bright, a mild sniff of butterscotch and vanilla masked with the coolness served at 12oC. A tilt of the glass immediately runs long tears against a thin film leaving it in fragments. A sip is close to bitter, sharp although having a smooth going into a long grassy edged finish needing a finny seafood complement. Its flavour and bite went well with chicken cacciatore. Cellar a few years for further development and a softer style or drink now for its near luscious brightness. 89     

SMOKING LOON  OLD VINE ZINFANDEL 2014, California, USA, 14.0%  XD 5g/L,  #272393   $14.95  (Tasted January 29, 2017)

A General listing was priced down from $14.95 now back to normal.  My notes: The colour of crushed blackberries brightened by blueberries. A slight flatness highlighted by a perceptible sweetness riding on fruit makes an interesting sipper that, with or without nibbles, is enjoyable although better quaffed. A shade shy of full- this medium-bodied red avoids the overpowering attraction of cabernet but provides everything for light food pairing. The film sticks showing a rounded crescent on the glass then fragments running a rim of flowing tears. Serve cooled with breaded veal or pork, or lean beef/turkey sausage sliced with linguine in a stewed red pepper, basil and tomato sauce. May cellar several years. No longer in the 'value' zone, but close. Finish is extra dry, smooth and fruity. 86    

MAYCAS DEL LIMARI RESERVA ESPECIAL PINOT NOIR 2014, Limari Valley, Chile, 13.5% XD 2g/L,  #469213  $19.95  (Tasted February 15, 2017)

Released by Vintages on November 12, 2016.  My notes: When opened there’s a delicate floral nose akin to light raspberries and fennel. A moderate film leaves a rim that fragments into slow tears with a colour a see-thru raspberry providing the taster with an appealing package. The first sip is sharp on the swallow with flavours that add dimension - to a cheese tray, to a light pasta entrée or a buttery bowl of mussels in a lightly garlic’d sauce. An assortment of french accents combine with slight silk and subdued berries over a long finish. Serve to those ready for diversity. Short term cellaring is a possibility. 90

TRIVENTO AMADO SUR MALBEC/BONARDA/SYRAH 2014, Mendoza, Argentina, 14.0%  D  2g/L, #037036   $16.95   (Tasted February 13, 2017)

Released by Vintages on  January 7, 2017. A blend of Malbec (79%), Bonarda (11%) and Syrah (10%).  Rated 93 by James Suckling  (May 20, 2016).  My notes: Gold medals in 2009, 2010, 2011 from Wine Spectator for previous vintages. Natalie MacLean rated the 2014 so let me give my opinion (8-).  This has a firm film with tears showing quickly then running slowly. The colour has the depth of raspberry touched by a charcoal ember, warmth included. Penetrating, plentiful and consistent over a long, balanced finish. Possibly there’s a hint of cedar lingering when aerated. Both end extra dry leaving a prominent chalk touch. I’d go with decanting rather than aerating for a sense of freshness in the former. Definitely a meal red when paired with lean beef cuts - salted and sat ten minutes before grilling to your liking. I’d risk cellaring several years – taste yearly. 92

CUPCAKE Cupcake Vineyards CHARDONNAY 2015,  California,  13.5% D 7g/L, #230821  $15.10  (Tasted January 16, 2017)

A General listing.  My notes: A softer shade of yellow with a swirl that leaves a moderate film sticking then releasing a dozen slow tears from a fragmenting rim. A mild sniff of pie dough and lemon, a touch of silk pleasingly tart to match a rising warmth and dryness.  The ending is soft although retaining most of its initial brightness -  enough to share with hard cheeses, sliced prosciutto/salami/pepperoni on salted crackers or could pair nicely with veal parmigiana or stuffed chicken breast. A drink now and a social mixer.  84

FANTINEL ONE AND ONLY SINGLE VINEYARD BRUT PROSECCO 2015,  Fruili, Italy, 12.0%  D  6g/L,  #390617 $18.95  (Tasted March 7, 2017)

Released by Vintages on November 26, 2016.  My notes: There’s a faint tawny cast on pouring amongst a flurry of stiff foam and spritz. A unique dusty peach aroma barely makes its presence with a chilled serving (10oC). A standard tulip glass replaces a champagne flute to focus on its delicate character.  The sharpness of fine spritz adds to the bright bite of acid against an extra dry, long finish. Pair with a minty gelato, crisp coconut shrimp appetizers or breaded halibut. Ends as a somewhat unctuous drink now. 84