Pelaverga Anyone?

February 2016 was the first time I’d tasted this grape, having no idea what it was, or even how to pronounce it! I was in Vancouver at the Wine Festival, where Italy was a special guest and I was able to taste some wine from grapes I had previously never heard of. Fast forward two and a half years, with much study, learning and wine tastings, and I absolutely know what Pelaverga is! Let me introduce you!

From Verduno in Piemonte, it’s not something we usually think when Piemonte is mentioned. As far as red grapes go, nebbiolo is king in Piemonte. Verduno is one of the 11 crus of Barolo, so clearly, it’s very important there. But ask a local what they might like to drink and their answer may surprise you: it’s pelaverga. In New York, it’s a trendy and popular grape and the wines are showing up on more than a few restaurant lists. Here in little ol’ Alberta, I was more than surprised to find it on one of the many import portfolios I deal with.

Alberta is small beans. I mean REALLY small beans. If you consider New York, a city that has a population of 8.6 million (as of 2017) in 789 square kms and the most populous city in the United States, compared to Alberta, an entire province that has only 4 million people, in a surface area that is 662,000 square km (umm, that’s a lot of space!) that’s like a bajillion (emphasis mine) times bigger than NYC! The fact that we’re introducing pelaverga here is quite astonishing to say the least.

I know that like our provinces here, each state has their own ‘rules’ and law regarding what can be brought in. Many countries (including Italy) have a hard time dealing with Canada because of this. It means that everything is controlled by the government and they dictate what can be brought in and sold in stores. Of all the provinces in Canada, Alberta has no ‘monopoly’. In other words, it’s a free market. Importers/distributors can bring in whatever they want, from wherever they want!  Here, it’s a matter of, ‘ hey, I like your product, I’d like to bring it in’. Sign a purchase order, it comes to a central location, and thank you very much…we have a new SKU in Alberta. (Obviously, there’s slightly more red tape than that, I’m just giving you Coles’ notes version!) That in itself, allows this small beans province to bring in some pretty cool stuff. Thus Pelaverga…

Two years after I first tasted it, I found one, deciding to add it to the order for the store. The boss and I, on Wednesdays when we receive our order, open something new. We cracked it open, and much to my delight and surprise, it was a lovely little wine! (My chardonnay-zinfandel-new world wine loving boss, liked it too.)

Pale in colour due to its thin skins, the aromas jumped out of the glass with notes of rose, pepper, lavender, and even green cardamom. It also has naturally high acid with restrained tannins, it’s apparently the perfect match for any dish with mushrooms!  With some chilling, it became even more lively on the nose. In my mind, definitely a patio wine, and with our beautiful summer temps we’re having lately, it would be perfect! At only $22 on the shelf, why not buy two?

I love finding pretty little jewels, especially when it comes to native grapes of Italy! If you have a chance to try Pelaverga, don’t hesitate! Salute!

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Not just Another Evening with Friends

Sometimes as life moves along, and there’s stuff to be written, it just doesn’t get down on paper…it’s the same stuff, blah, blah, blah. Writing about tasting wines (again), teaching about wines (again), learning about wines (again), it just gets tiring. It gets tiring for me, the writer, I can’t imagine what it must be like for you, the reader. How many wines do you want to see, learn and read about? It’s not the end though! I will write more, but right now, I think I know why I feel this way though.

It’s the year before the BIG birthday. I call it my epic birthday. Every year, I’m asked what I want for my birthday or what I want to do for my birthday. Many times the answer is the same: nothing. So what is it I really want? I don’t need anymore tokens or trinkets, and I certainly don’t need wine! But given the gift of time, that is always priceless, and I love it when people want to spend time…with me.

The Italians – a Negro Amaro from Puglia that was unctuous and full bodied, and a recioto from Fabiano – a company that no longer exists. The earthiness in this wine counteracted with the sweetness, and paired nicely with the mixed berries of the cheesecake!

I had a dinner party on Saturday night –  three days before my birthday, so for all intents and purposes, it was a birthday dinner! But I never pitched it that way to anyone. It’s just friends getting

together for dinner. The only ones who really knew it was about my birthday was my husband (who kindly did all the grilling), and one of my best friends (who also made the most delicious cheesecake!) Otherwise, it was just friends getting together for dinner, and I was more than ok with that! I was able to open and share some bottles of wine that I wouldn’t open for myself, but with a group of people who appreciated them! And it was a grand evening – memories made, times treasured, and adult conversation.

The South Africans – not available in our market, but a sparkling made in the traditional method from Le Lude, where they specialize in ONLY sparkling, a big bold Cabernet from JE where I interned, and a Mouvedre rose from Glen Carlou – all were outstanding and amazing quality!



Wines from two of my favourite countries were opened, and in a small way, it was reliving time spent in those countries! Thank you friends for making my evening memorable!

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So….What’s Next?

There haven’t been many posts as of late. Upon my return from South Africa, the studying began again in earnest as I prepared to write (yet again) the exam for Italian Wine Expert.


After the heartbreaking result of 89 in San Francisco (you need a 90 to even GET to the oral (tasting) portion of the exam, I was once again diving into the books to get to that 90 mark that I just fell short of.  Just a short week ago, I attained that goal and achieved my “gold medal” – the gold pin awarded to those that pass with a 90 or more for the achievement of Italian Wine Expert (IWE).

This was my Journey:

  • April 2016 – Verona, Italy – Italian Wine Ambassador
  • April 2017- Verona, Italy – 81
  • June 2017 – New York, USA – 84
  • October 2017 – San Francisco, USA – 89
  • April 2018 – Verona, Italy – 92, Italian Wine Expert

Two years ago, I certainly never thought I’d be where I am. I’ve worked hard, gained much more knowledge, made many new friends and acquaintances in the industry, and travelled to places I never, ever thought I would or could. I finished my diploma, did a harvest in South Africa, wine judging, doing more educational tastings and writing a few more articles.

So with that said, some may ask…”well, what’s next?”

Wine Judging – I hope to get more judging experience, both local, national and international. Whatever they throw my way, I hope I can be of service in choosing some beautiful wines. It may be exhausting on the nose and palate, but let’s be honest, it’s pretty fun!

Education – More wine tastings, and not just of Italy, but all regions of the world to help people understand wine better, and then make intelligent buying decisions. Also, I’m part of team that will be bringing a new Italian wine course into the various markets of the world, one geared more towards professionals in the industry, and the other towards consumers, perhaps in a modular format. I can’t wait to see where that takes us all. There’s some steps to be taken before that comes to reality, but Fall is the goal to roll this all out. Stay tuned. And the difference between and Ambassador and Expert? Well, we still need to figure that out too.

Travel– For me, it’s always a thrill to get on a plane and go someplace new. Whether that’s travel for the wine stuff, or personal, or with my family, I look forward to the next stamp in my passport. And the next harvest? Well, rumour has it, I may be in Australia next, but we’ll see what happens!

With all that said, I’m choosing to live in the moment for now…enjoy the spring weather that we are finally getting, dusting off the grill and making some great home-cooked meals, and reading some books, both wine related and non-wine related, and strictly for pleasure! Salute!

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South African Adventure – Journey’s End Vineyards

For four weeks, I am here in South Africa learning all I can about the ins and outs of winemaking, daily chores in the cellar and picking fruit in the vineyards. You never know what will happen in the cellar on any given day or what surprises may await you!

After moving free run Chardonnay into the tank, press wine went into a different tank. After 7 presses and four different tanks, the press wine has been combined into one and we are now ready to start fermentation on the free run juice. The juice looks amazing. And it can only be amazing with good quality grapes, and the Chardonnay grapes this year are beautiful. All of this makes winemaker Mike Dawson very happy and he’s predicting the wine from vintage 2018 will be even better than vintage 2017. You add enzyme and the least amount of sulphur to ‘help’ the grapes along. Some of this was my job.

This winemaking can be a precarious business. Inoculation can occur in the wrong tanks, wine can be moved wrongly from one tank to another, readings can be misinterpreted, wrong amounts of enzyme or sulphur can be mixed…oi, the possibilities are endless for errors. So, in the end, when the winemaker asks me to do something, I am triple checking to ensure it’s done right! Far be it from me to ruin 3 or 5 or 10,000 L of wine! I certainly don’t want to be responsible for that!

There are also hoses, pump machines, a destemming machine, grape conveyor belt and countless water tubs all over the cellar for which you need to be careful you don’t trip over! I have a large bump on my leg to prove it! All this to say, this is only the introduction to Journey’s End. Next week, the Semillon and Sauvignon Blanc will be picked – another new experience! After racking, the lees draining from the bottom of the tank.

So after another two weeks here in South Africa, I’ve been able to experience so much more at the cellar, both the good and the bad. Being able to take daily ballings (in short, taking sugar and temperature readings to ensure fermentation is indeed happening)has been nothing short of ‘super cool’. To see the yeast doing its job, along with a few nutrients; the fermentation bubbling inside the barrel, to smell the CO2 and cough when I can’t seem to get the siphon to work…it’s all part of the experience that I have had here that will rival no other. I love that the winemaker has enough trust in me to do this for him.

And just this past week, I tasted the lineup of Journey’s End wines that the winery makes, only to be thrilled, pleasantly surprised, and truthfully, for a very few, disappointed. I took it very seriously, imparting my WSET tasting skill set to taste and write some serious notes.

I have one week left to learn all I can, and (hopefully) get in on some RED wine harvest! It’s totally different and I want to be a part of it! White grapes are one thing, but red grapes? I want to do pump overs, i want to see skin contact, and I want to go home with hands that are so red and stained that people think I have a disease. I have loved being here at Journey’s End, truly a gift to learn from everyone and to have (hopefully) made lifelong friendships in the process. I look forward to when I can return again, this time for longer perhaps, and even bring my husband or the rest of the family! Gesondheid!

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South African Adventure – The Story of Creation

No, not that Creation, but rather the winery in Hermanus known as Creation. This place must be doing something right as it was extremely busy with people waiting under the umbrellas outside in the wind to get in to have their food and wine pairings. Known for their art of food and wine pairing and the use of Reidel glassware, Creation has made a name for itself on the South Africa wine scene.

Located in the Hemel en Arrde ridge, in the Walker Bay appellation, this little slice of paradise called Creation, was founded by JC and Carolyn Martin. Aptly named, Hemel en Arrde is Afrikaans for ‘Heaven on Earth’. JC Martin hails from Switzerland where it was always his dream to become a winemaker. Carolyn grew up in the wine industry in South Africa where her father, Walter Finlayson, put both Blaauwklippen, then Glen Carlou on the wine map. Their dream became a reality with much hard work and dedication, turning a piece of property with no running water or cell service initially, to a world class facility where visitors come in droves. The scenery is gorgeous, the staff friendly and well-trained, and the wines are meticulously made by JC to reflect the terroir of this world class winery, only 15 minutes from the seaside resort of Hermanus.

You can pick any food pairing from the menu, one, two, four or however many you want really! Or, like myself you can choose the Story of Creation. This was an eight wine pairing, with seven different food dishes, all carefully and thoughtfully prepared. The menu put it like this: and now for an exciting and truly unique 7-course adventure artfully paired with award-winning Creation wines, each of these small plate dishes serves to highlight the food-friendly, versatile nature of a specific cultivar or blend – bringing pleasure to the palate and joy to the table. Professionally presented by our knowledgeable hosts, each course or chapter also reveals the passion of the Creation team.

Creation Sauvignon2017/Creation Sauvignon/2016 Semillon – to start the taste buds flowing, this dish of leeks, granola, passion fruit (what looks like the egg in the nest) paired with both the Sauvignon, which had guava, pineapple, and only a hint of that green grassy note. Guava with guava…it was a pairing that certainly worked; and the Sauvignon/Sem brought flavours of tropical fruit along with that rich lanolin mouth feel of the Sauvignon Blanc. I loved this dish!

Creation Viognier 2017– paired with the pickled fish hake with curry and apricot, the spice of the fish didn’t seem nearly so spicy after a sip of the fresh apricot, floral, mouth filling Viognier. An excellent pairing.

Creation Chardonnay 2017– two salmon ravioli with roasted pumpkin, toasted with cinnamon and chai tea on the plate with a creamy, rich sauce that went with the creamy, peach/pear and round butter oak and toast of the Chardonnay. This wine was well balanced and served to offset the flavours on the plate superbly!

Creation Reserve Pinot Noir 2016 – Perhaps my favourite wine of the pairing, although not my favourite dish aside from the eye pleasing colour. Goats milk cheese, beetroot, raspberry coulis, pomegranate, radish, pistachio and Pinot noir salt served to enhance the look and flavour of the smoked duck breast. A little sweet, and a little savoury. Too bad I didn’t like the duck more!

Creation Reserve Merlot 2015 – a cream based cauliflower soup with walnut, Gorgonzola, onion and blueberries! This high antioxidant fruit not only brought flavour, but texture and a curiosity factor also! I was to sip the wine, have a sip of the soup, then taste the wine again. A true pairing exercise that left the wine with smoothed out tannins and alcohol after the soup. The Merlot was laced with berries, nuts, cedar, cigar box and cloves. My favourite flavour combination of the day!

Creation Syrah/Grenache 2016 – it stands to reason this full bodied wine would be paired with the braised lamb shank, with curry powder, rosemary, sun dried tomatoes, pomegranate and baby marrow; full of umami flavours with not only the meat but the vegetables and pickled flavours on the plate also. The wine brought juicy red fruits along with signature white pepper, black olive and plum. A great South African version of a Rhone classic!

Creation Reserve Chardonnay 2016 – a richer, heavier more dense Chardonnay with the use of new oak and flavours of honey and baked apple, lent itself well to the Boerenkaas cheese and fynbos honey. Fynbos grows all over wild here in South Africa and it’s a protected plant. You’re not allowed to dig it up to plant vineyards, for example. Sheep like to munch on it and you can taste it in their meat! It reminds me of a wild tumbleweed and all those sagey, wild grass smells of the Canadian Prairies! I’ll take various cheeses with various jams and honeys for dessert any day!

After Seven Chapters I learned much about this wine and why this winery is so busy! All of the pottery dishes were beautifully used throughout the pairing exercise. Food served on a beautiful plate only enhances the flavours and aromas of a dish.

Should you find yourself in the beautiful seaside town of Hermanus, take a trip to Creation wines and indulge yourself in the Story of Creation! A pleasurable experience and one that you will soon not forget. For R395.00, it’s great value! For my Canadian friends, all this food and wine for about $45! Of course, when with good people, food and wine always tastes better! Gesondheid!

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