adrian1

It's really late and I am in the middle of a heated debate. When tasting a wine, a Gewurtztraminer to be specific, we refer to "Spicy" notes on the palate. What do we mean by "Spicy"? This descriptor is used rather often, generally, without getting more specific. Part of our group says that spice is not a flavour, but a sensation. The other half, a little less organoleptic, believe one can relate to specific spices when discussing wines. What's your opinion? What's your spice?

Hi Daniel, I had the feeling I might be taken to task after that last comment! I have heard that as tradition one drinks the sweet wine as a symbol of the "Sweetness of Freedom" which refers to the "Exodus of the Jews' from Egypt. On the other hand at a recent tasting an expert in the Israeli wine industry recently explained the reason for the sweet wines as being due to the "slowing down" of oxidation and storage. Whatever the origination of sweet wines in Israel me be, I think it is wonderful to discuss our wine passion and learn from it.

Quite right Daniel Most of the Israeli wines I have tasted have been Kosher though the Seahorse and Chateau Golan are not. The sweet, high alcohol wines of the past were a neccessity. In the old days when storage was a huge problem in the hot climate the high sugar and alcohol helped slow down the oxidation process. With the advent of modern winemaking, storage this is no longer such an issue.

Have you tried dining at Seegarten in the park. It has been 15 years since I ate their. However I do remember it being a great meal. My parents just arrived today in Basel from Canada for a birthday celebration at Seegarten. I have checked out the restaurant website. It's not cheap but it's not expensive. Good luck on your hunt.

I was lucky enough to be invited to a recent tasting of wines from Israel. To be honest I had no idea of the quality or quantity of wines produced by the country. They have been producing wine for over 5,500 years and very seriously since the 1990's. Recent Tasting of wines from 2 of the 140+ wineries in Israel: 2001 Chateau Golan Eliad Royal Reserve, Golan Heights Winery $44.50 Grape Variety:84% Cabernet Sauvignon, 10 % Merlot, 6% Syrah Deep Red Colour with just the slightest hint of brown around the edges. The nose is full of prune, ripe black currants & leather. The palate is rich with good fruit & medium to strong tannins. The wine is great now but can also be stored for 5 or so years. 2003 Seahorse Camus, Seahorse Winery-Judean Hills $28.95 Grape variety: Syrah This is a very elegant wine in a very old world style. It reminds me of Crozes-Hermitage from the North Rhone. Dark red with hints of purple the wine has berries, vanilla & a bit of sour milk or yoghurt (A trait of Crozes-Hermitage) on the nose. The palate is smooth with medium tannins, some leather and berries all contributing to a long, elegant finish. This wine is a great buy!

It's been around for a while and just in the last few years has seen huge jump in qaulity maybe you should try Monsoon in the theare district. Asian fusion, but not too frightening to scare off the more conservative of us. A very Zen experience. And to echo a previous post, Le Select, on Wellington Street in their new location, is an other great choice for lunch or dinner.

I have the opportunity of aquiring either: 1970 Chateau Mouton Rothschild, Premier Grand Cru or the 1988. Unfortunately I can't get both. Is anyone out there lucky to have tried either. I'd appreciate some input. Thanks in advance.

I tip 20% as well on all restaurant/bar bills, as long as service is good. Cheers!

We ate at Aqua last Monday and were very pleasantly surprised. Very nice decor. With lots of olive green, yellows, browns and orange it had somewhat of a modern Southern European feel. The food was well presented and tasty, though the veggies were a bit plain and boring. It also has a great view overlooking the Rideau river. I save the best for last...the volume of Canadian VQA wines on the list. It's impressive, and I think they have done themselves proud. They even still have some of Peninsula Ridge's stunning 2003 Sauvingon Blanc. This wine plays "second fiddle" to none!

To repeat what you've seen in the previous replies: Beer, Champagne, Riesling and a good fruity low tannin red such as Beaujolais. For beer, if it's available, try Leffe Blond from Belgium. It's ever so slightly off-dry with delicate hints of spice such as cloves. An off dry Champage/sparkling wine would also match well with the Cajun food. Being in Toronto we have access to a wonderful sparkling wine called...are you ready?...Cristalle, from Pellar Estates! Despite the almost blasphemous name it is remarkably good. Instead of the regular dosage at the end stages of production they add ice wine! That gentle touch of sweetness makes for a wine that is an ideal match with spicy foods.

Now that's something to consider. Do they have a web-site?

Thank you All for your input. You've put a great deal of thought in your responses. WE will make a great food and wine paring!!!

This is one of the most facinating topics since I, a recent member, have joined. First of all, we must all understand that at the end of the year, after all expenses have been paid out, the average restaurant, can expect 4-6% profit. When we buy clothes, cars, vacations, etc. we don't have any idea of what the product cost is to the vendors. So we don't complain...too much. Wine is quite different. We know exactly what it would have cost had we bought that bottle at a retailer which is why mark-ups are so controversial. I find that most restaurants, in similar categories, tend to have similar mark-ups. It sounds like a lot. But it's neccesary. There is, of course, always the greedy exception. So I propose a shift of focus... Let's go after the coffee sales. 8-20 cents per cup cost to the restaurant or coffee house. What do they charge per cup? They should be ashamed!!!

Sadistick, You are absolutely right...it does look like I have an affiliation with LSB. However I don't. I have great memories of all my travels in Europe. LSB rekindles those memories. And after all, isn't wine and food all about memories?!

The original Le Select Bistro on Queen Street has been a favourite of mine for the last 14 years. If I couldn't afford the flight to Paris, at least I could manage the TTC fair to Le Select On hearing that they were moving to Wellington street I feared that what made Le Select what it is would be lost. Well...no worry. The new restaurant has a slightly less country-ish feel. It is, now, a modern Parisian bistro. Downstairs the kitchen is open concept. Heading to the washrooms one passes by the glassed in wine cellar. While the ladies and gents washrooms are separated, the wash sinks are in the middle...communal! That should encourage conversation as well as encourage people to wash their hands! The critics have panned the cuisine. Well it's their job. Having hired a high end chef the critics have now raised the bar. There should be no bar to raise. Le Select is what it always has been. Traditional, good, comforting, tasty, good value and a gorgeous spot. Why change a winning formula?

I'm still a "Newbie". I thought I had posted a reply...however it seems to have vanished! Let's start again. Why not try something completely different? If you can find it try a Swiss white wine made from the chasselas grape. My suggestion is Saint Saphorin "L'Archevesque", Domaine Louis Bovard. It is Chablis-like with mineral notes as well as subtle hints of fruit and spice. It might just be available in Manhattan. The Swiss tend to keep the great wines to themselves but do, on occasion, let some gems escape the country.

If you have a sense of adventure you might want to try a Swiss wine made form the Chasselas grape. If you can find it I would suggest Saint Saphorin "L'Archevesque" from Domaine Louis Bovard. I believe you can find their wines in Manhattan. The wine is elegant, somewhat Chablis-like with good mineral notes and an subtle hint of fruit and spice. The Swiss tend to keep the great wines to themselves however they do allow some wonderful wines to escape the country.

If you have a sense of adventure you might want to try a Swiss wine made form the Chasselas grape. If you can find it I would suggest Saint Saphorin "L'Archevesque" from Domaine Louis Bovard. I believe you can find their wines in Manhattan. The wine is elegant, somewhat Chablis-like with good mineral notes and an subtle hint of fruit and spice. The Swiss tend to keep the great wines to themselves however they do allow some wonderful wines to escape the country.

"Social Niceties", in other words good manners, definitely do trump corked wine. Unless one is with good friends it's best to "Bite the Bullet"..or the cork in this case, and keep silent about the corked wine. With that said I am completely frustrated with the number of wines that end up being corked. There is nothing more irritating then opening the only bottle of wine you have on a Sunday evening when all the liquor stores are closed and finding it corked! Following is part of an email I received this week in response to my complaints about a certain French producer's frequently corked wines. I have left out the producer's name. "As you are probably aware, estimates of faulty wines due to TCA contamination vary widely, but about 5% is the average number considered by most in the industry. ******* holds the ********* in high regard and therefore would not be cutting corners in its production. Without expensive laboratory equipment TCA is almost impossible to detect until it has contaminated the wine. Hence the shift by many producers globally to synthetic and screw cap closures."

Verdelho should go quite well, I think, with the dishes with some sweetness in the ingredients. Interesting, that we are all thinking of white wines.

Thanks PCL for your quick reply. My thoughts were, exactly, on Riesling & especially Sparkling as well as Rose. Semillon/Sauvignon Blanc had never crossed my mind. Here in Toronto your Aussie wines are hugely popular. Sparkling Shiraz...I wonder???

This is my first post as an eGullet member. I look forward to more. I was recently handed the following menu to match wines with. I would appreciate hearing other members' thoughts on appropriate matches. 1. KOBE BEEF CARPACCIO with sesame pickled ginger and a wasabi dressing 2. SOFT SHELL CRAB with a fennel wakame salad & a blood orange vinaigrette 3. BRAISED DAIKON with organic carrots, honeycomb mushrooms & organic miso 4. YUZU, LIME BUTTER POACHED LOBSTER with kimchee spaetzle It's quite the interesting challenge! Look forward to hearing from you.