Continuing on the Wine Trail

…with Rick and Mary Homer   As we continued our drive winding through the Chianti region, the second winery we visited was: AZIENDA AGRICOLA MONTEFIORALLE Via Montefioralle 49 Greve, Chianti, 50022 Italy tel: +39 055 853 538 E-mail: info@montefioralle.wine Website: www.montefioralle.wine Facebook.com/montefioralle Azienda Agricola Montefioralle is a small family-run Chianti Classico winery. The vineyards, the […]

Best in class 2015 Bordeaux style Wine

by Darrel Hopper This 2015 Cabernet Franc/Merlot blend was judged a Gold Medal and Best in Class at the 2018 Saanich Sommeliers wine competition. Following is the method used: SOURCING GOOD GRAPES My first rule is to always purchase the best grapes that I can afford.  In winemaking one cannot create a quality wine that […]

Yeast and its Importance to Wine Aroma and Flavour

The following presentation was given by Rick Homer at the June 2018  Saanich  Sommeliers Club meeting .   The most mysterious aspect of wine is the endless variety of flavours that stem from a complex system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of […]

Wine Trails – Vigna Maggio

Rick Homer and I were recently in the Chianti region of Italy where we had the fortunate opportunty to taste some of the Chianti region’s better wines. Our first stop on this adventure was to: VIGNA MAGGIO Via Petriolo 5, Greve in Chianti, 50022 Tel: +39 055 854661 website: www.vignamaggio.com Vigna Maggio is a large […]

How to Make Port

 by  Rick Homer History There are many styles of Port wine but they all start out the same way.  Port is a fortified wine that originated in the Douro valley in northern Portugal.  It is typically made with Red wine grapes but it can be made in a white style.  The best known red grape […]

Acid Additions through Bench Trials

 by Rick Homer   Background There is a growing trend for grape growers to leave the grapes hanging for extended periods of time to increase the aroma and flavour components in the resulting wine but this practice does leave the grapes with lower than ideal acid levels. There are many articles written on how to […]

Making Blackberry Port

In this article John Wrinch shares his method of producing his very flavourful blackberry port. In the past this wine has won medals in international competition and double gold medals in a Canadian competition. Selecting the blackberries A 325 mL bottle requires slightly more than one lb of blackberries. Therefore, to fill a 21 L […]