Transcript: Wine | May 30, 2000

(music plays)
The opening sequence shows a wooden table with a small lit candle as several words fly by: Nutrition, medicine, prevention, treatment, health.
Fast clips show different sets of hands performing activities on the table such as pulling petals from a daisy, drawing a big red heart, tuning a violin, flipping through the pages of a book, cooking, and pouring a glass of red wine.
In animation, the title appears inside the shape of a house: “More to life.”

Then, Maureen Taylor appears in a studio with yellow walls and a small TV set in the background, which reads “More to life.”

Maureen is in her late thirties, with wavy blond hair in a bob. She's wearing a pale yellow blazer over a matching blouse, and a headband.

She says GOOD AFTERNOON
AND WELCOME TO “MORE TO
LIFE.”
I'M MAUREEN TAYLOR.
IF YOUR IDEA OF A PERFECT
SUMMER SUPPER INCLUDES A
CHILLED BOTTLE OF CHARDONNAY
OR A Chianti THEN YOU'VE
TUNED INTO THE RIGHT
PROGRAMME.
TONY ASPLER IS A WINE
COLUMNIST AND AUTHOR OF
SEVERAL BOOKS ON WINE
INCLUDING “THE WINE LOVER'S
COMPANION.”

The book appears briefly on screen. The cover features a picture of two bunches of black grapes.

Maureen continues HE'S ALSO EDITOR OF “WINE
TIDINGS MAGAZINE.”
IF YOU HAVE A QUESTION ABOUT
MATCHING WINE TO FOOD OR
WHERE TO FIND YOUR FAVOURITE
VINTAGE GIVE US A CALL.

A caption appears on screen. It reads "416-484-2727. 1-888-411-1234."
Then, it changes to “moretolife@tvo.org”

Maureen continues AND A BIG TREAT THIS
AFTERNOON, WE HAVE EIGHT
COPIES OF TONY'S BOOKS,
VARIOUS TITLES TO GIVE AWAY
THIS AFTERNOON, BUT YOU DO
HAVE TO CALL AND GET YOUR
QUESTION TO AIR.
OKAY?
SO GIVE US A CALL.
AND TONY, NICE TO SEE YOU.
HI.

Tony says HELLO, HOW ARE YOU?

Tony is in his late forties, clean-shaven, with receding gray hair. He’s wearing rounded glasses and a gray shirt.

Maureen says THIS CHIANTI I
WAS MENTIONING IS IT WAS IN
THE NEWS RECENTLY THAT THE
ITALIANS ARE CHANGING THE
RECIPE.
WHAT DOES THAT MEAN?

The caption changes to "Tony Aspler. Wine Writer."

Tony says WELL, IT'S
NOT REALLY A BIG CHANGE.
IN THE 1850s BARON RICASOMI
AM SUGGESTED YOU MAKE IT
WITH SANGIVASI CANIOLO,
WHICH ARE TWO RED GRAPES AND
TWO WHITE GRAPES, TREVIANO
AND MALVIZEA.
BECAUSE THEY WERE THERE IN
THE GROUND.
THEY HAD THE WHITE GRAPES
BUT WHAT HAPPENS IS RED WINE
IN WHITE WINE MAKES IT NOT
AGE AS WELL WITH SO IT WAS
PIERO NANTONORI WHO CREATED
THE REVOLUTION IN THE '60s
WHEN HE STARTED LEAVING OUT
THE WHITE GRAPES.

Maureen says IN THE CHIANTI.

Tony says AND PUTTING
IN 10 percent CABERNET SAUVIGNON
INSTEAD OF THE WHITE GRAPES
AND CREATED THIS WHOLE NEW
SUPER TUSCAN -- BECAUSE IT
COMES FROM TUSK KNEE -- A
SUPER TUSCAN STYLE OF WINE
AND NOW THEY'VE JUST
LEGITIMIZED SAYING YOU'RE
NOT PUTTING THE WHITE GRAPES
IN, FORGET ABOUT THEM, WE
CAN JUST USE SANGIOVESE,
THAT'S FINE.

Maureen says WHAT MAKES IT A
CHIANTI THEN?

Tony says IT'S THE
REGION BETWEEN FLORENCE AND
SIENNA.
THERE ARE SORT OF -- THERE'S
THE MAIN, CLASSICO, THE
HEART OF THE REGION IS
BETWEEN FLORENCE AND SIENNA
AND THEN YOU HAVE THE
SATELLITE REGIONS, SIX OTHER
SATELLITE REGION, ALSO
CHIANTI, ALL IN TUSCANY
THOUGH.

Maureen says THIS PUTTING
WHITE GRAPES IN WITH RED
WINE WAS THAT DONE IN ANY
OTHER TYPES OF WINE?

Tony says YES, IN FACT
IT IS A COMMON PRACTICE IN
ROME, FOR INSTANCE.
THEY PUT ABOUT 5 percent OF Viognier
INTO SYRAH.
WHAT IT DOES IS TO GIVE THE
WHITE WINE AN ACIDITY AND
FRESHNESS.

Maureen says SO WHEN WOULD BE
THE PERFECT TIME TO DRINK A
WINE THAT HAD THE TWO TYPES
OF GRAPES IN IT?

Tony says IT DEPENDS
UPON WHAT THE MAJOR GRAPE
VARIETY IS.
SYRAH IS A VERY tannic GRAPE.
SANGIOVESE IS TANNIC SO YOU
CAN AGE THESE FOR A WHILE
BUT NOT AS LONG AS YOU COULD
IF YOU DIDN'T HAVE THE WHITE
WINE IN IT.

Maureen says I SEE.
SO IS THAT THE GENERAL RULE
OF THUMB ABOUT AGEING?
A RED AGES BETTER THAN
WHITE?

Tony says GENERALLY
SPEAKING, YES.
IT DEPENDS.
YOU CAN HAVE BEAUJOLAIS
WHICH IS FRESH AND FRUITY,
DRINKING EARLY AND YOU CAN
HAVE SOME WHITE WHICH YOU
CAN KEEP FOR TEN AND TWELVE
YEARS.

Maureen says I DON'T KNOW IF
I'VE EVER ASKED YOU, WHAT'S
THE OLDEST WINE YOU'VE EVER
TASTED?

Tony says WELL,
THERE'S THE OLDEST WINE AND
THEN THE OLDEST FORTIFIED
WINE.
LET'S START WITH THE WINE,
BUT 1865.
AND THIS WAS IN ABOUT THREE
YEARS AGO, ACTUALLY.
AND IT WAS STILL ALIVE AND
WONDERFUL.

Maureen says IT WAS?

Tony says YES,
EXTRAORDINARY.
AS FAR AS THE OLDEST WINE
YOU HAVE TO GO TO MEDIERA OR
SHERRY FOR THAT AND I'VE
TASTED SHERRIES THAT GO BACK
INTO THE 18th CENTURY.
THEY'RE JUST LIKE MOLASSES.
THEY'RE JUST AMAZING.
BUT YOU CAN'T HAVE MORE THAN
A FEW DROPS OF THEM.

Maureen says I SEE.
ALL RIGHT, WE'RE TALKING
ABOUT WINE THIS AFTERNOON
WITH TONY ASPLER, A WINE
COLUMNIST FOR “THE TORONTO
STAR,” AND YOU'LL SEE HIS
NAME ON SEVERAL WINE BOOKS
AND WE HAVE EIGHT TO GIVE
AWAY THIS AFTERNOON SO GIVE
US A CALL WITH YOUR
QUESTIONS FOR TONY.

The numbers and email reappear briefly.

Maureen says AND MATT IN IN
CHATHAM.
HI MATT, WELCOME.

The Caller says THANK YOU.
FIRST OF ALL TONY THANK YOU
VERY MUCH FOR THE WINE
BUYER'S GUIDE.
IT'S A FABULOUS BOOK.
I WAS WONDERING IF YOU MIGHT
BE ABLE TO COMMENT PLEASE ON
THE RECENT TOWARD TOWARDS
THE MAKE IT YOURSELF WINES.
I'VE BEEN DRINKING PRIMARILY
INNISKILLEN FOR A NUMBER OF
YEARS AND REALLY ENJOY IT.
MY FATHER'S TAKEN TO THE
MAKE IT YOURSELF STUFF AND
ALTHOUGH I'VE TASTED SOME
REALLY ENJOYABLE ONES I
WONDER IF YOU COULD
RECOMMEND ME TOWARDS ANY OF
THE ONES YOU FIND
PREFERABLE.

Tony says WELL,
THEY'RE ONLY AS GOOD AS THE
PERSON WHO MAKES THEM AND
THE MATERIAL YOU'RE STARTING
WITH.
IF YOU'RE STARTING WITH GOOD
GRAPES AND YOU HAVE GOOD
WINE-MAKING SKILLS, YOU CAN
MAKE A GOOD HOME WINE BUT A
LOT OF THESE U-VENT STORES,
I FIND THAT THE QUALITY OF
THE JUICE THAT THEY START
WITH IS NOT THAT GREAT, AND
I'VE YET TO REALLY TRY
ANYTHING THAT'S
EXTRAORDINARY.
WHEN YOU THINK OF THE
ONTARIO WINEMAKERS WHO
STARTED OFF AS HOME
WINEMAKERS, JIM WARREN FROM
STONY RIDGE, JOHN
MARIONISSEN, PEOPLE LIKE
THAT, WHO WERE BASICALLY
BASEMENT WINEMAKERS WHO
STARTED, BUT THEY WERE
GETTING REALLY GOOD GRAPES.
AND IF YOU'RE GOING TO GET
INTO WINEMAKING SERIOUSLY,
YOU HAVE TO START OFF WITH
THE BEST GRAPES YOU CAN
FIND.

Maureen says SO ARE THE
GRAPES -- WHERE WOULD YOU
FIND GOOD GRAPES?
THEY'D HAVE TO COME IN A
CONCENTRATE --

Tony says FROM
NIAGARA -- NOT NECESSARILY.
YOU CAN GET FRESH GRAPES.
WILL IS A HOTLINE TO THE
GRAPE GROWERS OF ONTARIO
THAT DURING HARVEST TIME
THAT YOU CAN FIND OUT WHO'S
SELLING GRAPES.
BUT JUICE, TOO.
THERE ARE COMPANIES THAT
SELL JUICE, VINBON IS VERY GOOD.
MANIOTTA HAS A JUICE
OPERATION.
AND THERE'S SOME GOOD JUICES
TO BE HAD.

Maureen says YOU HAVE JUDGED
WINE COMPETITIONS BY THE
SMALLER WINEMAKER, ISN'T
THAT RIGHT?
HAVEN'T YOU DONE THAT?

Tony says HOME
WINEMAKERS.
AND SOME OF THEM ARE REALLY
EXCELLENT.

Maureen says IS THAT RIGHT?

Tony says YEAH.
AND SOME OF THEM ARE REALLY
BAD.
I MEAN MY BARBER, BLESS HIM
MAKES TERRIBLE WINE AND HE
ALYS GIVES IT TO ME WHEN
I'M IN THE BARBER'S CHAIR
AND HE'S GOT A RAZOR IN
IN HIS HAND.
“WHAT DO YOU THINK OF MY
WINE?”
I SAY “IT'S VERY NICE.”

(LAUGHING)

Maureen says YOU WOULD IN
THAT INSTANCE.
I'M SURE PEOPLE ARE ALWAYS
GETTING YOU TO TO TRY THEIR
WINES BUT YOU MENTIONED
PEOPLE USED TO MAKE IT
THEMSELVES IN THEIR BASEMENT
AND THEN BECAME PRODUCERS.

Tony says YES.

Maureen says HOW RARE IS THAT?

Tony says WELL IT IS
RARE.
YOU HAVE TO BE REALLY FULLY
COMMITTED TO THIS.
JIM WARREN, WHOM I MENTIONED
OF STONY RIDGE, WAS A
TEACHER.
HE WAS A FRENCH TEACHER
WHOSE HOBBY WAS MAKING WINE,
AND HE LIVED IN THE NIAGARA
REGION, VERY CLOSE, OF
COURSE, TO THE SOURCE OF
GRAPES.
AND KEN DOUGLAS, WHO WAS A
LAWYER IN NIAGARA, HE HAD A
LITTLE PLOT OF GRAPES IN HIS
BACKYARD.
HE'S NOW ONE OF THE OWNERS
OF 13th STREET WINERY, WHICH
IS A SMALL WINERY.

Maureen says RIGHT.

Tony says A VERY GOOD
WINERY IN JORDAN.

Maureen says WOW!
YOU'VE GOT A DIRECTORY OF
WINERIES AS WELL, DON'T YOU,
AROUND CANADA?

Tony says YES.
VINTAGE CANADA IS A, YOU
KNOW, A COMPLETE -- ACTUALLY
WHAT I'M WORKING ON IS
EQUALLY INTERESTING.
IS THE DUMMY'S GUIDE TO
CANADIAN WINES.

Maureen says OH, ARE YOU
DOING A DUMMY'S GUIDE?

Tony says YES.

Maureen says I'LL BE FIRST IN
WINE LION FOR THAT ONE.

Tony says AND IT'S
VERY EXHAUSTIVE TO DO.
AND EXHAUSTING.
THAT SHOULD BE OUT IN THE
FALL.

Maureen says MATT THANKS FOR
THE QUESTION.
ROY IS IN OAKVILLE.
HI ROY.

The Caller says HI, HOW ARE YOU?

Maureen says GOOD, THANKS.

The Caller says I HAVE QUESTION
FOR TONY.
WHAT WOULD BE A GOOD
INEXPENSIVE RED WINE FROM
SOUTH AMERICA, LIKE CHILE OR
ARGENTINA UNDER 15 dollars.

Tony says WELL YOU
HAVE A WONDERFUL CHOICE
UNDER 15 dollars FROM BOTH
ARGENTINA AND CHILE.
FROM CHILE I WOULD SAY
THERE'S AN AMAZINGLY GOOD
MERLOT JUST OUT OF THE
L.C.B.O. BY CONO-SUR --
C-O-N-O-S-U-R AND IT'S NOT A
PUN ON THE CONNOISSEUR,
ACTUALLY.
MERLOT, THAT'S REALLY GOOD,
AND THERE'S A WINE BY MONT
GRAS -- M-O-N-T G-R-A-S,
CALLED QUATRO, WHICH IS CABERNET
SAUVIGNON, MERLOT,
MARLAK AND CAMAIRE WHICH IS
JUST OUT AND THAT'S ABOUT
12 dollars AND CHANGE.
AND THAT'S REALLY GOOD.
I THINK TANNAT, THERE'S A
CHATEAU POUJALS FROM URUGUAY,
FROM ARGENTINA, I MEAN, YOU
CAN FIND A LOT OF GOOD WINES
UNDER 10 dollars.

Maureen says YOU TOLD US IN
THE PAST THAT THOSE ARE GOOD
BARGAINS.

Tony says YEAH, YEAH.

Maureen says THE WINES FROM
SOUTH AMERICA.

Tony says ABSOLUTELY.
CHILE, ARGENTINA
PARTICULARLY.

Maureen says REDS ONLY?

Tony says WHITES, TOO.
IN FACT THERE'S ONE I'M
RECOMMENDING AT THE MOMENT
WHICH IS 7 dollars 95 AND YOU CAN'T
GET MUCH CHEAPER THAN THAT
FOR WINE THESE DAYS AND THIS
IS BY -- THE LABEL IS
ARTIS -- A-R-T-I-S AND THIS
IS A BLEND OF SEMI
CHARDONNAY AND MADE BY PABLO
MORENDE, WHO USED TO BE THE
CHIEF WINEMAKER FOR Concha y
TORO, THE BIGGEST WINEMAKER
IN Chile, BUT THIS IS
REALLY GOOD FOR THE PRICE.
7 dollars 95.

Maureen says TELL ME ABOUT
FRUIT WINES.
THERE ARE NO GRAPES IN A
FRUIT WINE, RIGHT?

Tony says NO.
IN FACT THAT'S THE NEW THING,
THE NEW COMING THING.
THERE'S AN ORGANIZATION JUST
BEING FOUNDED CALLED FRUIT
WINES OF CANADA AND DO YOU
KNOW THERE ARE 53 WINERIES
ACROSS CANADA WHO MAKE FRUIT
WINE?
AND GROWING ALL THE TIME.
IN FACT THE DIFFERENCE
BETWEEN FRUIT WINE AND WINE
WINE IS THE FACT THAT FRUIT
WINES CAN ONLY BE MADE WITH
FRUIT THAT IS NOT GRAPES.

Maureen says OKAY.

Tony says YOU CAN MAKE
IT WITH STRAWBERRY, APPLES,
PEARS, CHERRIES, ALL KINDS
OF BERRIES, PLUMS, PEACHES,
Whatnot, BUT THE WHOLE THING
ABOUT FRUIT WINE IS THAT YOU
DON'T HAVE TO HAVE THE BEST
FRUIT.
YOU KNOW IN GRAPES, YOU HAVE
TO HAVE THE MOST PERFECT
GRAPES.
NO SPOILAGE WHATSOEVER.
YOU KNOW, IT'S ALL THAT
REJECT STUFF THAT YOU CAN'T
SELL ON THE MARKET THAT YOU
CAN MAKE INTO WINE, BECAUSE
IF YOU HAVE AN UGLY LITTLE
APPLE, YOU KNOW, YOU CAN
MAKE WINE OUT OF IT.
AND THE OTHER THING IS YOU
CAN MAKE FRUIT WINES AT ANY
TIME OF THE YEAR.
IT'S NOT LIKE HARVESTING
GRAPES AND YOU HAVE TO PRESS
THEM IMMEDIATELY WHILE
THEY'RE FRESH.
FRUIT WINES YOU CAN STORE,
APPLES FOR A FEW MONTHS, OR
YOU CAN FREEZE THE FRUIT,
YOU KNOW, THINGS LIKE THAT.

Maureen says AND DO YOU LIKE THEM?

Tony says I DON'T FIND
THEM AS INTERESTING.
THEY ARE FRESH AND FRUITY
AND FUN.
I GUESS IT'S THE DIFFERENCE
BETWEEN, YOU KNOW, DATING A
12-YEAR-OLD GIRL AND A WOMAN
IN TERMS OF INTERESTING.
YOU KNOW, THERE'S NOTHING --
ONCE YOU'VE SPENT A FEW
MINUTES TALKING, THAT'S IT
YOU KNOW, YOU'VE EXHAUSTED --

Maureen says WOULD THEY BE
APPROPRIATE FOR SUMMER SORT
OF --

Tony says YES,
ABSOLUTELY, BECAUSE YOU
CHILL -- THEY'RE CHILLABLE,
AND -- BUT THE RANGE OF
ALCOHOL IS AMAZING.
YOU CAN GET AS LOW AS 4 percent FOR
CIDERS AND THINGS LIKE STILL
CIDERS, AND UP TO 20 percent FOR
FOR THE TIED -- FORTIFIED
FRUIT WINES.

Maureen says REALLY?!

Tony says SOME OF THEM
ARE REALLY GOOD.
YOU'LL SEE COMMERCIALLY
YOU'VE GOT SOUTHBROOK FARMS
MAKING CASSIS AND FRAMBOISE,
FROM BLACK CURRENTS AND FROM
RASPBERRIES RESPECTIVELY,
WHICH ARE TERRIFIC.
MANOTTA DOES EXCELLENT
CASSIS AS WELL.
I MEAN, THERE'S A LOT OF
GOOD FRUIT WINE BEING MADE.

Maureen says OKAY.
ALL RIGHT.
LET'S GO TO WAYNE IN
TORONTO.
HELLO WAYNE.

The Caller says HELLO MAUREEN.
HOW ARE YOU TODAY?

Maureen says GOOD THANKS.

The Caller says AND HELLO TO YOU,
TONY.

Tony says HI WAYNE.

The Caller says HOPEFULLY YOU CAN
HELP ME OUT, TONY.
I HAVE A QUESTION IN REGARDS
TO PLANTING SOME GRAPE
VINES.

Tony says YES.

The Caller says I WISH TO LOCATE
TO THE PETERBOROUGH AREA,
AND IN RETIREMENT BUY A
PACKAGE OF PROPERTY AND PUT
IN A BACKYARD VINEYARD AND I
WAS WONDERING IF GAMET IS A
HARDY ENOUGH TYPE OF
VINEYARD TO GROW IN THE
PETERBOROUGH.

Tony says YEAH, IN
FACT THERE'S QUITE A LOT OF
GRAPE GROWING ON UP THERE.
IN FACT THERE'S A LOCAL
L.C.B.O. MANAGER CALLED
LARRY WHO'S VERY INTO HOME
WINE GROWING, SO YOU KNOW, I
THINK HE'S IN LAKEFIELD OR
SOMEWHERE AROUND THERE.
ANYWAY, HE -- GAMET.
GAMET OF COURSE IS THE GRAPE
OF BEAUJOLAIS.
I THINK YOU MIGHT HAVE A
LITTLE TROUBLE WITH GAMET,
BUT THERE ARE VINES THAT
WOULD BE MORE WINTER HARDY.
MARSHALL FAUCHE, BACONT NOIR
IF AUTO YOU'RE LOOKING AT
REDS, VIDAL IN WHITES BUT I
WOULD TALK TO PEOPLE
ACTUALLY GROWING THE GRAPES.
YOU MIGHT FIND YOU HAVE TO
HILL THE VINES.
THAT IS COVER THEM UP FOR
THE WINTER WITH EARTH AND
THEN UNCOVER THEM IN THE
SPRING.
WHICH IS LABOUR-INTENSIVE.
BUT GO FOR IT WHAT'S KIND OF
A SITE YOU HAVE?

The Caller says WELL I'M LOOKING
AT TWO OR THREE DIFFERENT
PROPERTIES ASK THEY ARE ON A
SOUTH-FACING SLOPE AND I'M
NOT SURE OF THE ZONE BUT I
THINK IT'S A FIVE, MAYBE A 5A.
I DON'T REALLY KNOW THE
DIFFERENCE BETWEEN THE 5A
AND 5B AREA, BUT IT'S ON THE
SAME GRAPH A AS PETERBOROUGH
REGION.

Tony says YES.
WELL IT'S CERTAINLY POSSIBLE
TO GROW WINE GRAPES.
AND I THINK WITH THE KIND OF
GLOBAL WARNING THAT'S GOING
ON --

Maureen says YEAH, THE ZONE
THING IS CHANGING.

Tony says EXACTLY AND
IT'S REALLY ABOUT FROST,
EXPOSURE TO FROST AND EARLY
SORT OF SPRING FREEZES.
THAT'S THE PROBLEM YOU WILL
HAVE, I THINK.

Maureen says I KNOW NOTHING
ABOUT GRAPES.
ONCE YOU PUT THE VINES IN,
DO THEY KEEP -- THOSE VINES
PRODUCE FOR YEARS?
YOU DON'T --

Tony says YEAH, AS
LONG AS YOU PRUNE THEM, CUT
THEM BACK EVERY YEAR,
BECAUSE THEY HAVE TO GROW
NEW CHUTES AND, YOU KNOW, IN
ORDER TO BUD PROPERLY.
OTHERWISE YOU CAN'T -- IF
YOU LEAVE A VINE, IT'S JUST
GOING TO GET MORE AND MORE
VEGETATIVE AND YOU'RE NOT
GOING TO GET THE FRUIT THAT
YOU WANT.
YOU'RE JUST GOING TO MAKE A
LOT OF LEAVES AND A LOT OF
WOOD.

Maureen says I TAKE IT THAT
BIRDS ARE A PROBLEM AS WELL.

Tony says BIRDS ARE A
PROBLEM.
I REMEMBER THE FIRST TIME
THAT I TRIED TO GROW GRAPES,
AND MY BACKYARD IN NORTH
TORONTO, THE DAY BEFORE I
WAS ABOUT TO PICK, AND I HAD
THESE LOVELY LITTLE BUNCHES
OF SAVANT BLANC ACTUALLY AND
THE DAY BEFORE I WAS GOING
TO PICK THE BIRDS CAME,
DEVOURED THE LOT, THERE WAS
NOT ONE SINGLE BERRY LIFT ON
THE VINE.

Maureen says AND THEY DID
THIS WITHOUT YOUR KNOWLEDGE
YOU?
DIDN'T SEE THEM --

Tony says REALLY I
TOLD THEM TO GO AWAY BUT
THEY WOULD NOT.

Maureen says OKAY.
WELL SOUNDS ADVENTUROUS,
WAYNE.
AND BEST OF LUCK TO YOU.
MAYBE WE'LL BE TALKING ABOUT
YOU IN A FEW YEARS AND THE
WINES YOU'RE PRODUCING.
ATTILA IS IN THUNDER BAY.

The Caller says GOOD AFTERNOON.
I HAVE QUESTION.
I ENJOY COOKING BUT I'M
REALLY CONFUSED WHEN YOU
HAVE TO COOK WITH RED WINE,
WHITE WINE AND LIKE PORT, A
MADEIRA.
WHEN DO YOU THAT DO YOU HAVE
TO BUY A GOOD ONE OR WHAT DO
YOU USE OR WHAT DO YOU
RECOMMEND TO USE AND SECOND
QUESTION, WHAT DOES THAT
ACTUALLY DO?

Tony says OKAY.
I THINK I'LL START OFF WITH
WHAT IT DOES.
IT DEPENDS AT WHAT STAGE
YOU'RE USING THE WINE.
ARE YOU USING IT TO MARINATE
OR ARE YOU USING IT TO
FLAVOUR A SAUCE?

The Caller says ACTUALLY COOKING
WHEN IT'S GOING, LIKE FOR
EITHER BEEF, CHICKEN,
SEAFOOD, PORK.

Tony says ALL RIGHT, YEAH.
FIRST OF ALL WHEN YOU'RE
COOKING WITH WINE, AS SOON
AS YOU APPLY HEAT TO WINE,
IT BEGINS TO GIVE OFF ITS
ALCOHOL, BECAUSE ALCOHOL
BOILS AT A MUCH LOWER
TEMPERATURE THAN WATER.
AT ABOUT 78 degrees CELSIUS ALCOHOL
BOILS.
SO -- AND THAT'S NOT MUCH
HOTTER THAN WE KEEP OUR
ROOMS, WHEN YOU THINK ABOUT
IT.
YOU KNOW, IF WE KEEP OUR
ROOMS AT 70 -- OH, NO,
THAT'S FAHRENHEIT.
ANYWAY, THE BOILING POINT
IS -- SO YOU HAVE TO BOIL OR
HEAT THE WINE TO GIVE OFF
ITS ALCOHOL, AND IF YOU ADD
THE WINE AT THE BEGINNING,
YOU'RE GOING TO COOK OUT ALL
THE FLAVOUR, SO ADD IT
HALFWAY THROUGH THE
PREPARATION OF THE DISH.
DON'T ADD IT AT THE END
BECAUSE YOU'RE GOING JUST
HAVE RAW ALCOHOL.
USING RED OR WHITE, IT
REALLY DEPENDS ON WHAT
YOU'RE DOING.
RED WILL COLOUR THE DISH.
IF YOU'RE HAVING A FISH, FOR
INSTANCE, A WHITE FISH, YOU
DON'T WANT TO PUT RED WINE
IN IT.
IF -- YOU DON'T WANT TO PUT
RED WINE IN CHICKEN UNLESS
YOU'RE CREATING A BROWN
SAUCE FOR THE CHICKEN, OKAY?
Coq au VIN WHICH IS A FAMOUS
BURGUNDIAN RECIPE CALLS FOR
A BURGUNDY AND YOU'RE GOING
GET BROWN SAUCE.
IF YOU WANT TO MAKE RIESLING
WHICH THEY IT DO IN ALCASE
YOU WANT TO USE A WHITE
WINE, A RIESLING.

Maureen says DO YOU NEED TO
BUY THE BEST TO COOK WITH?

Tony says THE WHOLE
THING ABOUT COOKING WITH
WINE IS YOU DON'T HAVE TO
BUY THE BEST BUT YOU HAVE TO
LIKE THE FLAVOUR OF THE WINE
YOU'RE PUTTING IN THE DISH.
DON'T COOK WITH A WINE YOU
FEEL HAS BEEN SPOILED AND,
YOU KNOW, YOU WOULDN'T
DRINK -- THE RULE IS DON'T
PUT ANYTHING IN THE FOOD
THAT YOU WOULDN'T PUT IN THE
GLASS AND DRINK YOURSELF,
BASICALLY.

Maureen says OKAY.

Tony says NOW AS FAR
AS USING WINE OR FORTIFIED
WINE, YOU WERE TALKING ABOUT
WHETHER TO USE MADEIRA, PORT
OR RED OR WHITE WINE.
RED OR WHITE WINE, OF COURSE,
WILL NOT BE AS FLAVOURFUL AS
PORT AND MADEIRA.
IF YOU'RE DOING A HE'LL HAVE
MARSALA OR SOMETHING LIKE
THAT, AGAIN, YOU DON'T HAVE
TO USE A LOT, YOU DON'T HAVE
TO BUY THE BEST.
YOU CAN, IN FACT, JUST KEEP
A SPARE HALF BOTTLE AROUND
OF FORTIFIED WINES FOR
COOKING, OR IF YOU HAVE THE
HEEL OF ANOTHER BOTTLE THAT
YOU HAVEN'T FINISHED YOU CAN
KEEP IT BY POURING A LITTLE
VEGETABLE OIL ON THE TOP,
ABOUT AN EIGHTH OF AN INCH
TO KEEP AIR OUT AND YOU CAN
KEEP IT FOR A LONG TIME.
AND OF COURSE WHEN YOU COME
TO POUR, THE WINE WILL
SEPARATE FROM THE OIL.

Maureen says SO THAT'S OF MADEIRA.

Tony says ANYTHING
THAT'S BEEN OXIDIZED ALREADY,
MADEIRA, SHERRY WILL KEEP
OPEN WITH NO PROBLEM.
PORT IS A BIT MORE --

Maureen says BECAUSE
SOMETIMES THE RECIPE JUST
CALLS FOR A CUP OR WHATEVER
AND SWINE NO PROBLEM TO GET
RID OF BUT SOMETIMES YOU
DON'T WANT TO GO THROUGH
THAT BOTTLE OF PORT OR
WHATEVER THAT NIGHT.

Tony says ONCE YOU'VE
OPENED MADEIRA, SHERRY OR
TAWNY PORT, THAT'S FINE.
YOU CAN KEEP IT.

Maureen says DO YOU KEEP IT
IN THE FRIDGE?

Tony says YOU DON'T
HAVE TO.

Maureen says AND POUR
VEGETABLE OIL ON TOP --

Tony says OF WINE.
JUST TO STOP IT FROM oxidizing.

Maureen says ALL RIGHT.
WOULD YOU DRINK THAT WINE
AFTER?

Tony says NO.
BUT I MEAN IT'LL POUR OFF.

Maureen says IT WILL, EH?

Tony says IT'LL
SEPARATE.
AND EVEN IF A FEW DROPS OF
OIL GET IN THE FOOD IT'S NO
GREAT --

Maureen says RIGHT.
BEFORE WE GO TO THE NEXT
CALLER AND WE'RE TALKING
ABOUT COOKING AND WINES.
I WANT TO KNOW MORE ABOUT
MATCHING FOOD WITH WINE.
WHICH RED WINES WOULD YOU
SUGGEST WITH SOME OF OUR
BARBECUED MEATS IN THE
SUMMER, SAY A NICE THICK
STAKE?

Tony says WELL DON'T
GO FOR FINE WINE.
I MEAN, DON'T GET OUT YOUR
EXPENSIVE BOTTLES BECAUSE
WHEN YOU THINK ABOUT,
BARBECUING, HEAVY MARINADES,
LOTS OF SPICES, THE TASTE OF
CHARCOAL AND SMOKE, AND
YOU'RE PROBABLY HAVING IT
OUTDOOR, SO YOU'RE COMPETING
WITH ALL THE SMELLS OF THE
OUTDOORS, SO REALLY GO FOR
GUTSY, FULL BODIED REDS THAT
ARE INEXPENSIVE, WINES FROM
CHILE, WINES FROM AUSTRALIA,
CAB BERNE NAY OR MERLOT FROM
CHILE.
IF YOU CAN FIND AN
INEXPENSIVE CALIFORNIA WINE
THESE DAYS, GO FOR THAT.
GO FOR WARM REGIONS.

Tony says WARM REGIONS?

Tony says YEAH,
BECAUSE THAT MEANS THEY HAVE
MUCH MORE FRUIT, MUCH MORE
EXTRACT.

Maureen says OKAY.
NATALIE IS NEXT.
HI NATALIE.

The Caller says HI.

Maureen says YOUR QUESTION?

The Caller says HI TONY.

Tony says HI NATALIE.

The Caller says SINCE A LONG TIME
I HAVE PROBLEM.
I'M A FISH LOVER AND
EVERYBODY ALWAYS TELLS ME
YOU DON'T DRINK RED WINE
WITH FISH.
SO WHEN I HAVE GUESTS, AND
I'M RECEIVING THEM THEY
DRINK WHITE WINE AND I DRINK
MY WATER.
I WAS WONDERING IF YOU COULD
SUGGEST ME A RED WINE TO
DRINK WITH FISH.

Tony says WELL
THAT'S -- I'M DELIGHTED THAT
YOU ASKED THIS QUESTION
BECAUSE I -- WHEN IT COMES
TO MATCHING FOOD AND WINE
EVERYBODY'S HEARD THE OLD
HOMILY RED WINE WITH RED
MEAT, WHITE WINE WITH FISH.
FORGET ABOUT THAT IT'S NOT
IMPORTANT.
WHAT IS NECESSARY WHEN IT
COMES TO MATCHING FOOD AND
WINE WELL IS THAT THE WEIGHT
OF THE WINE MUST BE IN THE
SAME CATEGORY AS THE WEIGHT
OF THE FOOD, AND THE OTHER
THING IS ACIDITY.
A WINE WITH GOOD ACIDITY
WILL GO WITH FISH SO YOU CAN
HAVE A PINOT NOIR FROM A
COOL CLIMATE LIKE ALSACE OR
BURGUNDY WITH YOUR SALMON.
IF YOU LIKE RED WINE WITH
FISH, GO FOR IT!
BUT MAKE SURE THAT IT'S A
YOUNG, COOL CLIMATE RED.
PINOT NOIR FROM ONTARIO,
GAMET FROM ONTARIO,
BEAUJOLAIS, THESE ARE WINES
THAT WILL GO WITH FLESHY
FISH LIKE TUNA, SALMON,
SEABASS, THAT KIND OF FISH.
WHEN IT COMES TO THE MORE
DELICATE FISH, WELL, THEN
THE WHITE WINES ARE BETTER
BECAUSE OF THE BETTER
ACIDITY.
AND OF COURSE WHEN IT COMES
TO SEAFOOD, WHICH IS VERY
SALTY, VERY -- CAN BE OILY,
I WOULD SUGGEST AS DRY A
WHITE WINE AS YOU CAN.
OR YOU COULD GO WITH A ROSE,
IF -- A DRY ROSE, THAT IS.
IF YOU REALLY WANT SOMETHING
A LITTLE DIFFERENT.

Maureen says WHAT IS A ROSÉ?
IS THAT A MIX OF --

Tony says A ROSE IS
BASICALLY A WINE THAT HAS
BEEN LEFT ON THE SKINS FOR
ABOUT 12 TO 24 HOURS TO
EXTRACT MINIMUM COLOUR.
SO IT LOOKS LIKE A VERY PALE
RED WINE BUT IT TASTES LIKE
A WHITE WINE.

Maureen says AND THE GRAPES
THOUGH ARE ACTUALLY --

Tony says WELL YOU CAN
MAKE IT FROM BASICALLY ANY
RED GRAPE, BUT IT'S USUALLY
MADE FROM -- IN FRANCE IT'S
MADE FROM GRENACHE A LOT,
ALTHOUGH HERE IN ONTARIO
THEY'RE MAKING IT FROM GAMET,
THEY'RE MAKING IT FROM
CABERNET FRANC, THEY'RE
MAKING IT FROM CABERNET
SAUVIGNON, EVEN, BECAUSE
THEY'RE BLEEDING OFF THE
WINE IN ORDER TO INTENSIFY
THE COLOUR OF THEIR RED, YOU
SEE.

Maureen says I SEE.

Tony says BECAUSE THE
MORE SKINS, THE LESS JUICE,
THE DEEPER THE COLOUR.
SO IF YOU TAKE ABOUT 25 percent OF
THE JUICE AWAY, YOU'RE GOING
REALLY INTENSIFY THE COLOUR
OF THE WINE THAT'S LEFT, AND
YOU'RE LEFT WITH ROSE, SO
YOU CAN SELL IT AS ROSE AND
YOU CAN HAVE A DEEPER RED
WINE.

Maureen says I'M SOMEWHAT
LIKE NATALIE IN THAT THE
MORE I DRINK RED WINE, THE
LESS I'M LIKING WHITE WINE,
AND I THINK I'M JUST NOT
BUYING THE RIGHT -- I NOW
KNOW AFTER THIS WEEKEND THAT
I DON'T LIKE CHARDONNAY.
I JUST DON'T LIKE THE TASTE.

Tony says WELL, THE
THING ABOUT WINE IS THAT
THERE'S SO MANY DIFFERENT
WINES, THAT YOU DON'T HAVE
TO DRINK CHARDONNAY IF YOU
DON'T LIKE CHARDONNAY.

Maureen says GIVE ME SOME
OTHER WHITES TO TRY THEN.

Tony says OKAY.
NOW, IF YOU LIKE A DRY WINE
WITH A SLIGHTLY GREEN
FLAVOUR, GREEN FIGURE,
ASPARAGUS, GOOSEBERRY,
SAUVIGNON BLANC.
PINOT GRIS IS SORT OF MORE
IN THE PEACHY --

Maureen says OH, THAT SOUNDS
GOOD.

Tony says YEAH, PINOT
BLANC, PINOT GRIS, OR IF YOU
REALLY WANT SOMETHING EXOTIC,
Gewürztraminer, OR DRY MUSCAT.
THERE ARE A LOT OF -- AND
THEN OF COURSE YOU GET INTO
ALL THE ITALIAN STYLE WHITES,
THE SAUVES MADE FROM
TREBBIANO AND GRECKETO.
THERE IS AN ENORMOUS -- OR
THE VIORAS FROM SPAIN
THERE.
IS A LOT OF WINE ABOUT.

Maureen says THERE'S A LOT OF
WINE ABOUT AND I'VE GOT TO
GET TO IT.
OBVIOUSLY.
ALL RIGHT, JAY IS IN
TORONTO.
HI JAY.

The Caller says HI, HOW'S IT
GOING?

Maureen says GOOD, THANKS.

The Caller says I JUST GOT A
QUESTION, BECAUSE TONY'S
TOUCHING ON A LOT OF
EUROPEAN WINES.

Tony says YES.

The Caller says AND THERE'S A
SMALL REGION IN PORTUGAL
THAT MAKES A SPECIFIC WHILE
CALLED VINO VERDE AND I WAS
JUST WONDERING IT'S POSSIBLE
TO FIND ANY OF THAT SORT OF
THING IN CANADA.

Tony says OH,
ABSOLUTELY.
YES, IN FACT THE BOARD, THE
L.C.B.O. CARRIES ABOUT THREE
VINO VERDE'S, ESPECIALLY IN
SUMMER TIME.
VINTAGES NEXT MONTH, IN FACT,
IS RELEASING QUIFTED AVILEDA
WHICH IS A VERY GOOD VINO
VERDE.
VINO VERDE IS THE REGION
JUST NORTH OF THE PORT
REGION OF THE DOURO VALLEY
AND YOU KNOW VERDE MEANS
GREEN WINE.
THE COLOUR OF THE WINE IS
NOT GREEN, IT'S THE REGION
THAT LOOKS VERY GREEN.

Maureen says OH, I SEE.

Tony says AND IT'S A
DELIGHTFULLY DRY, CRISP,
LIGHT SUMMER WINE WITH A
SLIGHT SORT OF FRIZANTE
QUALITY.
PRICKLE ON THE TONGUE.
VERY REFRESHING IN THE
SUMMER TIME.

Maureen says AND SORRY, DID
YOU SAY IT WAS WHITE OR RED?

Tony says WHITE.
IN FACT IT DOES COME IN RED
BUT THAT'S RARE.
WE DON'T GET THE RED VINO
VERDE HERE BECAUSE IT'S
CONSUMED THERE IN PORTUGAL,
AND IT'S A BIT --

Maureen says THEY DRINK IT
ALL, DON'T HAVE ANY TO EXPORT.

Tony says AND IN FACT
I DON'T KNOW HOW MANY PEOPLE
WOULD ENJOY RED VINO VERDE.
ALTHOUGH THIS LADY WAS
ASKING ABOUT RED FOR FISH,
THAT WOULD BE IDEAL.

Maureen says WHEN YOU SAY
VINTAGES COULD BRING ONE IN,
ONE WHAT MIGHT WE EXPECT TO
PAY?

Tony says IT'S NOT
EXPENSIVE.
YOU'RE TALKING IN THE 10 dollar,
11 dollar RANGE.

Maureen says YOU KNOW, I'VE
TAKEN SOME OF YOUR ADVICE
AND I GO TO THE VINTAGE
SECTION FIRST NOW, AND I TRY
TO LOOK FOR SOMETHING
REASONABLY AFFORDABLE THERE,
THINKING MAYBE ANYTHING IN
THE VINTAGE SECTION WILL BE
BETTER THAN THINGS NOT IN
VINTAGE BUT THAT'S NOT
NECESSARILY TRUE, I SUPPOSE.

Tony says NO.
THE WHOLE THING ABOUT
VINTAGES IS FOR BUYING IN
SMALL LOTS.
FOR THE L.C.B.O. WHICH HAS
600 ODD STORES, OBVIOUSLY
YOU'RE NOT GOING TO FIND THE
SAME WINES IN EVERY STORE,
BUT IN THE MAJOR STORES YOU
MIGHT FIND THE SAME WINE IN
100, 150, 200 STORES.
WHEREAS IN VINTAGES THEY
ONLY HAVE SO MANY LOCATIONS,
SO THEY WILL BUY MAXIMUM IN
CONTAINER LOADS THAT IS 1,000
CASES OR 1,200 CASINGS,
MINIMUM IN 15, 25 CASES FOR
VERY EXPENSIVE ONES.

Maureen says BUT HAVEN'T THEY
GONE THROUGH A TASTING
PROCESS FOR THE WINES THEY
SELECTED FOR VINTAGES?

Tony says YES, OH,
YES.
THERE'S A TASTING PANEL THAT
BUYS THE WINES BUT SOME OF
THE INEXPENSIVE WINES --
WELL JUST THINKING ABOUT
WHAT'S COMING OUT IN JUNE,
JUNE THE 10th.
THERE'S THREE WINES FROM
CHILE MADE BY A WINEMAKER
CALLED IGNACIO RICOBARENE
WHO'S ONE OF THE BEST
WINEMAKERS IN SOUTH AMERICA
AND HE MADE THESE WINES FOR
Concha y TORO UNDER THE
Trio O LABEL AND YOU HAVE
THE TRIO BEING CHARDONNAY,
CABERNET SAUVIGNON AND MERLOT.
AND THEY'RE ABOUT 12.60 A
BOTTLE AND THEY'RE TERRIFIC
WINES FOR THE PRICE.

Maureen says OKAY.
FROM CHILE.

Tony says MM-HMM.

Maureen says OKAY.
PRITI IS IN TORONTO.
HELLO, WELCOME.

The Caller says HI.
HI TONY.

Tony says HELLO.

The Caller says HELLO.
I'M FORMALLY FROM INDIA AND
I NEVER DRANK WINE SO
ACTUALLY I DON'T EVEN KNOW
THE DIFFERENCE BETWEEN WHITE
WINE AND RED WINE AND THE
OTHER THING IS, I WOULD LIKE
TO KNOW IS THERE ANYTHING
WRONG TO TAKE WINE WITH
DRUGS?
MANY PHARMACISTS RECOMMEND
YOU SHOULD TAKE WINE WITH
SOME OF THE DRUGS.
WHAT IS THE BASIC REASON
BEHIND THAT?

Tony says WELL WHINE,
OF COURSE, CONTAINS ALCOHOL,
AND THAT AMOUNT OF ALCOHOL
CAN VARY BETWEEN 8 percent AND 13
AND 14 percent OF ALCOHOL AND IF
THERE'S ANY DARING OF THE
DRUG AND ALCOHOL REACTING,
THEN I'M SURE THAT AS A
PHARMACIST YOU WOULD AGREE
THAT YOU SHOULDN'T TAKE -- I
MEAN, I HAVE NO IDEA ABOUT
DRUGS THAT REQUIRE ALCOHOL
FOR THEIR DESIRED EFFECT.

Maureen says NO, I'VE NEVER
HEARD OF THAT.

Tony says BUT I WOULD
BE VERY LEARY OF MIXING
ALCOHOL WITH ANY DRUG.

Maureen says AND WHAT ABOUT
HER QUESTION, JUST YOU KNOW,
WINE IS NEW TO HER.
SHE'S STARTING FROM SCRATCH.

Tony says I THINK THAT
IF WINE IS NEW TO YOU, I
WOULD START WITH A, AN
OFF-DRY WHITE WINE THAT YOU
CAN CHILL.
SOMETHING LIKE A RIESLING,
WHICH IS SEMI-SWEET, JUST TO
SEE IF YOU LIKE IT THE USUAL
PATTERN IS YOU START WITH
SWEETER WINES AND AS YOUR
PALATE GETS MORE ATTUNED TO
WINE, YOU PREFER DRIER.
AND THEN YOU GO FROM WHITE
TO RED.
AND THEN CURIOUSLY ENOUGH,
YOU'LL GO TO DESERT WINES
ULTIMATELY AS --

Maureen says THE ULTIMATE
SWEET.

Tony says YES BUT
THESE ARE DESERT WINES WHICH
ARE DIFFERENT FROM SWEET
WINES IN THAT THEY ARE
BEAUTIFULLY BALANCED, GOOD
ACIDITY.
ICEWINE IS OF COURSE A PRIME
EXAMPLE OF THIS.

Maureen says IS ICEWINE
SOMETHING YOU WOULD HAVE IN
THE SUMMER TIME INSTEAD OF
DESERT, PERHAPS?

Maureen says OH --

Tony says OH,
ABSOLUTELY, YES.
A TWO OUNCE GLASS OF ICEWINE
NICELY CHILLED, INSTEAD OF
DESERT OR WITH AN APPLE
DESERT, OR TART TATIN OR
GOOSEBERRY FOOL WOULD BE
NICE.

Maureen says WHERE DO YOU
RECOMMEND PEOPLE STORE THEIR
WINE IN THE SUMMER MONTHS
WHEN THEY DON'T HAVE A WINE
CELLAR?
DO YOU HAVE TO BE MORE
CAREFUL?

Tony says YEAH.
WINE DOES NOT LIKE DRAMATIC
FLUCTUATIONS OF TEMPERATURE.
AND OVER 60 degrees IS NOT A GOOD
STORING TEMPERATURE.
60 degrees FAHRENHEIT WHICH IS WHAT
15 degrees?
SO --

Maureen says I DON'T KNOW
FAHRENHEIT ANYMORE.

Tony says OKAY.
WELL IT'S AN AGE THING.

Maureen says YEAH.

Tony says SO WHERE DO
YOU STORE THEM?
JUST FIND THE COOLEST PLACE
IN YOUR HOUSE.
USUALLY THIS WILL BE IN A
NORTH FACING WALL, AGAINST
NORTH FACING WALL IN THE
BASEMENT.
OR UNDER A STAIRS, YOU KNOW,
SOMEWHERE WHERE IT'S DARK
AND FREE OF VIBRATIONS, IF
YOU CAN MANAGE THAT, BECAUSE
WINE DOESN'T LIKE BEING
MASSAGED.

Maureen says MM-HMM.
OKAY.
WE'RE TALKING ABOUT WINE
THIS AFTERNOON WITH TONY
ASPLER, WINE COLUMNIST AND
AUTHOR OF SEVERAL BOOKS
ABOUT WINE.
WE HAVE EIGHT COPIES OF SOME
OF TONY'S BOOKS TO GIVE AWAY
THIS AFTERNOON SO GIVE US A
CALL WITH YOUR QUESTIONS
ABOUT WINE.

The phone numbers and email reappear briefly.

Maureen says PHYLLIS IS IN
LONDON.
HI PHYLLIS.

The Caller says HI MAUREEN.
HELLO TONY.
I DON'T KNOW WHETHER YOU'VE
RUN INTO THIS PROBLEM BEFORE
OR NOT BUT MY HUSBAND -- WE
WERE HAVING GUESTS ONE NIGHT
FOR DINNER AND MY HUSBAND
HAD BOUGHT TWO BOTTLES OF
WINE AND WE OPENED THEM AND
THEY WERE BOTH SPOILED.

Tony says CORKED, EH?
YES, I HAVE.
THAT IS THE MOST DEVASTATING
THING.
REALLY.
NOW OF COURSE YOU CAN TAKE
THOSE THOSE BACK TO THE
STORE AND THEY WILL REPLACE
THEM, BUT IF YOU HAVE GUESTS
AND NO OTHER WINE IN THE
HOUSE, THAT'S WHAT'S
HAPPENING, BASICALLY ONE OF
THREE THINGS CAN BE
HAPPENING.
EITHER THE CORK HAS TAINTED
THE WINE, BECAUSE CORK IS
THE BARK OF A TREE, AND IT'S
CUT FROM THE BARK.
IT HAS TO BE CLEANED AND
ACTUALLY PUT IN CHLORINE
BATHS TO ACTUALLY MAKE IT
WHITE AND CLEAN.

Maureen says OH.

Tony says AND
SOMETIMES THAT CHLORINE GETS
CAUGHT IN THE POURS OF THE
CORK ASK THAT REACTS WITH
THE WINE AND CAN TURN THE
WINE.
AND THE SMELL YOU GET IS
RATHER LIKE ROTTING
MUSHROOMS OR VERY, VERY DANG
BASEMENT.
SO THAT'S THE CORK PROBLEM.
THE OTHER PROBLEM IS
OXIDATION.
WHERE THE CORK IS FAULTY OR
IT'S DRIED OUT AND AIR HAS
GOT IN AND BASICALLY TURNED
THE WINE TO ACIDIC ACID.
AND THIS IS -- YOU CAN TELL
THIS FROM THE COLOUR, THE
BROWNING COLOUR OF THE WINE
AND ALSO THE SMELL OF SORT
OF STEWED SORT OF PRUNES.
THAT SORT OF PRUNEY SMELL.

Maureen says AND SO THERE'S
NOTHING -- YOU WOULDN'T KNOW
IT FROM LOOKING AT THE WINE
AS YOU POUR IT PERHAPS THAT
IT'S BAD?

Tony says YOU COULD,
YOU COULD SEE THE COLOUR.
IF IT'S BROWN.
BUT THAT'S WHY IN
RESTAURANTS THEY ALWAYS
POWER A LITTLE BIT AND YOU
KIND OF SMELL AND YOU TASTE.

Maureen says YOU SHOULD BE
DOING THAT AT HOME THEN,
OBVIOUSLY.

Tony says WELL, YOU DO.
BUT THAT'S A REALLY WRETCHED
THING, TO HAVE TWO BOTTLES
OF THE SAME WINE CORKED.

Maureen says AND THERE'S NO
WAY TO TELL IN THE WINE
STORE WHEN YOU'RE BUYING IT?

Tony says NO.
ABSOLUTELY NOT.

Maureen says NO.

Tony says ANECDOTALLY
THEY SAY THAT AT LEAST ONE
IN TWENTY BOTTLES IS CORKED.
THAT IS SPOILED BY A TAINTED
CORK.

Maureen says REALLY?

Tony says YEAH, AND A
LOT OF PEOPLE AREN'T AWARE
OF THAT PARTICULAR TASTE,
AND THEY DRINK THE WINE AND
THEY DON'T LIKE IT AND THEY
SAY I'M NOT GOING TO ORDER
THAT AGAIN.
WELL IT'S NOT THE FAULT OF
THE WINE.

Maureen says IS THAT YOUR
EXPERIENCE?
I MEAN, YOU OPEN A LOT OF
WINE.

Tony says YES I DO.
AND IN FACT THAT IS MY
EXPERIENCE.

Maureen says ONE IN TWENTY
BOTTLES?

Tony says YEAH.

Maureen says INTERESTING.
AND IS THERE ANYWAY THAT
THAT MIGHT BE PREVENTED BY A
DIFFERENT TYPE OF CORK
SYSTEM?

Tony says WELL YET.
IF WE WENT BACK TO CROWN
CAPS -- REMEMBER THE CROWN
CAPS YOU HAD ON THE BEER
BOTTLES YEARS AGO?
OR STALVIN CAPS, THE SCREW
CAPS, THEY'RE MUCH MORE
EFFICIENT CLOSE YOU'RE.
BUT IMAGINE GOING INTO A
RESTAURANT, YOU ORDER A
BOTTLE OF WINE AND THE
WAITER OPENS IT AND GIVES
YOU THIS THING TO SNIFF.
IT WON'T WORK.

Maureen says BUT IT'S TOO
BAD.
BECAUSE IF THAT'S MORE
EFFICIENT --

Tony says IT IS, BUT
WE ARE GETTING THESE SO
CALLED -- WHAT DO YOU CALL
THEM, PLASTIC COURSE,.
WHICH THEY'RE USING IN HEART
SURGERY, VALVES IN OPEN-HEART
SURGERY, THE SAME KIND OF
PLASTIC.
BUT THERE'S NO KIND OF
HISTORY AS TO HOW THE WINE
WILL REACT OVER THE LONG
RUN.
IT'S OKAY FOR WHITE WINES
THAT ARE GOING TO BE IN THE
BOTTLE FOR A YEAR OR TWO,
BUT FOR RED WINES YOU WANT
TO KEEP FOR TEN YEARS OR
SOMETHING LIKE THAT THEY
DON'T KNOW YET WHAT'S GOING
TO HAPPEN.

Maureen says THOSE PLASTIC
CORK, ARE THEY A LITTLE MORE
FORGIVING WHEN YOU'RE
UNCORKING A BOTTLE?
BECAUSE I'M A BAD PERSON FOR,
YOU KNOW, SPLITTING IT IN
HALF OR HAVING TO PUSH IT
DOWN.

Tony says I THINK
THEY'RE FORGIVING -- THERE'S
OTHER DIFFERENT KIND OF
PROBLEMS YOU GET IN TRYING
TO OPEN WITH PLASTIC CORKS.
BUT --

Maureen says DO THEY UNSCREW
OFF OF THE CORKSCREW THE
SAME --

Tony says YEAH, YEAH.
ABSOLUTELY, YEAH.

Maureen says OKAY.
ALL RIGHT, THANK YOU PHYLLIS.
JANINE IS IN TORONTO.
HELLO, JANINE.

The Caller says HI, GOOD
AFTERNOON.
I'D LIKE TO MAKE SANGRIA
THIS SUMMER TO OFFER TO MY
GUESTS.
WHAT TYPE OF WINE WOULD YOU
RECOMMEND, AND WOULD YOU
RECOMMEND THE FRUIT WINES
EARLIER THAT YOU WERE
SUGGESTING?

Tony says YEAH, YOU
COULD USE THE FRUIT WINES.
HOWEVER YOU MIGHT -- FRUIT
WINES ARE DIFFICULT TO COME BY.
YOU DON'T FIND THEM, YOU
KNOW, AT THE L.C.B.O. IN
THAT GREAT NUMBER YET.
HOWEVER WHAT YOU'RE DOING
WITH SANGRIA IS YOU'RE
ADDING SODA WATER, YOU'RE
ADDING FRUIT, YOU'RE
PROBABLY ADDING A LITTLE
BRANDY TO GIVE IT A LITTLE,
A BIT OF A KICK, A LITTLE
SUGAR.
SO YOU CAN FIND THE CHEAPEST
WINE THAT YOU CAN.
NOT A SPOILED WINE, BUT A
CHEAP WINE.
AND IF YOU BUY A LITRE,
YOU'LL GET IT A LITTLE
CHEAPER THAN -- OR RATHER,
YOU KNOW, THE MAGNUM, THE 15
MILLILITRE SIZE.
BUT BECAUSE OF THE KIND OF
FRUITS YOU'RE PUTTING IN,
YOU KNOW, LEMONS AND ORANGES
AND STRAWBERRIES AND THAT
KIND OF THING, IT'S GOING TO
ALTER THE FLAVOUR.
I WOULDN'T MYSELF CHOOSE A
FRUIT WINE, BECAUSE I THINK
IT -- YOU'RE NOT GOING TO
GET THE INTERESTING MIX OF
THRIFTS.
I WOULD CHOOSE A GRAPE WINE,
GRAPE-BASED WINE AND THEN
ADD FRUIT AND ALL THESE
OTHER THINGS.

Maureen says WHICH GRAPES
WOULD YOU LOOK FOR?

Tony says WELL, YOU
WANT A GOOD, GUTSY WINE TO
START WITH.
SANGRIA OF COURSE IS
ORIGINALLY A SPANISH RECIPE.
SO LOOK FOR SPANISH REDS.
YOU KNOW, SOME INEXPENSIVE
SPANISH RED TO MAKE YOUR
SANGRIA AND THEN YOU CAN BE
REALLY AUTHENTIC.

Maureen says THERE'S A
SPANISH RED I'VE TOLD YOU
BEFORE THAT I REALLY LIKE,
CASA SOMETHING, AND IT'S 16 dollars
A BOTTLE NOW.
IT'S GOT A YELLOW LABEL WITH
RED AROUND IT ANYWAY, WHAT
ARE SOME INEXPENSIVE SPANISH
REDS IF YOU LIKE THAT STYLE?

Tony says WELL,
THERE'S SIGLO, THERE'S --
YOU KNOW, YOU JUST GO ALONG
THE ROWS AND SAY “OKAY, THAT
ONE COSTS...” WELL THE
TORRES CORONAS IS REALLY
INEXPENSIVE.
IT DOESN'T HAVE TO BE --

Maureen says REALLY GREAT
WINE TO GO IN A SANGRIA.

Tony says NO.

Maureen says YOU WERE SAYING
IT'S HARD TO FIND FRUIT
WINES IN THE L.C.B.O.
WHY, SINCE THERE ARE THESE
PRODUCERS ACROSS CANADA?

Tony says WELL, YOU
WILL BEGIN TO FIND THEM.
THERE WILL BE A SECTION, BUT
RIGHT NOW IT'S A VERY SMALL
SECTION.
I THINK THAT THIS
ORGANIZATION, FRUIT WINES OF
CANADA, THEY HAVE A VERY
NICE SYMBOL, ACTUALLY.

He shows an unintelligible logo on a red folder and says
THIS IS THE SYMBOL FOR FRUIT
WINES OF CANADA.
AND THEY OPERATE THE SAME
WAY AS THE V.Q.A. DOES, THE
VINTER IN'S QUALITY ALLIANCE,
WHICH IS THE APPELATION SYSTEM FOR WINES,
THEY HAVE THE VINTAGE
QUALITY CERTIFIED AND THAT'S
THEIR GUARANTEE --

Maureen says AS THEY BECOME
MORE POPULAR THE L.C.B.O.
WILL BRING THEM IN AND WE'LL
HAVE OUR PICK.
OKAY, NANCY IS IN BRAMPTON.
HELLO NANCY.

The Caller says HELLO MAUREEN.

Maureen says HI, GO AHEAD.

The Caller says TONY, YES, WITH
ANY REASONABLE AMOUNT OF
TIME HOW LONG COULD YOU LAY
DOWN A GOOD ONTARIO
RIESLING?

Tony says Riesling
ONE OF THOSE WHITE WINES
THAT YOU CAN LAY DOWN
BECAUSE OF THE GOOD ACIDITY
AND THE FRUIT IN RIESLING,
IT DOES -- IT'S AGEABLE.
IT DEPENDS WHAT STYLE YOU'RE
LOOKING AT.
WINES WITH RESIDUAL SUGAR
AND GOOD ACIDITY WILL LAST
QUITE A LONG TIME.
SO I WOULD LAY DOWN -- IF
YOU'RE LOOKING TO LAY DOWN,
I WOULD GO FOR LATE HARVEST
RIESLINGS, SELECT LATE
HARVEST RIESLING.
OR INDEED ICEWINE MADE FROM
RIESLING.
BUT IF -- EVEN A DRY
RIESLING FROM SOMEBODY LIKE
VINELAND ESTATES OR CAVE
SPRING WILL LAST FOR SEVERAL
YEARS.
I MEAN, I'M TALKING ABOUT
FIVE OR SIX YEARS, A DRY
VERSION.
THE SWEETER VERSION'S MADE,
YOU KNOW, HAVE THAT EXTRA
LONGEVITY.

Maureen says WHAT WILL THOSE
WHO GROW GRAPES BE LOOKING
FOR WEATHER-WISE THIS
SUMMER?
WHAT WILL HERALD A GOOD
HARVEST THIS FALL?

Tony says BASICALLY A
LOT OF WARMTH UP TO AND -- A
DECENT AMOUNT OF RAIN.
I MEAN, THE RIGHT AMOUNT OF
RAIN, UP TO SEPTEMBER OR THE
END OF AUGUST, AND THEN A
REALLY DRY SEPTEMBER INTO
OCTOBER.

Maureen says OKAY.

Tony says YOU NEED THE
RAIN, BECAUSE IF YOU JUST
HAVE HEAT, THE VINE WILL
ACTUALLY CLOSE DOWN.
IT GETS TOO HOT.
THE GRAPES WILL ACTUALLY
SHRIVEL.
AND WILL GET SUNBURNED.
AND YOU CAN TASTE THAT BURNT
TASTE IN THE WINE.
BUT THE RIGHT AMOUNT OF SUN
AND RAIN WHEN THEY NEED IT,
AND THEN A REALLY WARM SPELL
INTO OCTOBER.

Maureen says HOW WAS '99 IN
RETROSPECT?

Tony says '99 WAS PRETTY GOOD.
'98 WAS TERRIFIC FOR REDS.
NOT AS GOOD FOR WHITES
BECAUSE IT WAS TOO HOT.
AND YOU DIDN'T GET THE
ACIDITY THAT YOU NEEDED SO
THEY WERE A BIT UNBALD.
'97 WAS A VERY GOOD WHITE
WINE YEAR.

Maureen says AND THAT'S ALL
IN ONTARIO.

Tony says YES.

Maureen says COULD BE
DIFFERENT IF YOU WERE
LOOKING IN FRANCE --

Tony says YEAH.
I MEAN, WHEN YOU LOOK AT
FRANCE, YOU HAVE MICRO
CLIMATES, YOU KNOW, THAT --
BURGUNDY WILL BE DIFFERENT
FROM BORDEAUX, AND THE NOIR
VALLEY WILL BE DIFFERENT
FROM ALSACE, THE RHONE WILL
BE DIFFERENT FROM THE DOURO
AND CHAMPAGNE -- SO YOU
CAN'T SAY '97 -- ACTUALLY
YOU CAN SAY.
THAT WAS THE ONE YEAR WHEN
IT WAS REALLY GOOD
EVERYWHERE.
ESPECIALLY ITALY.

Maureen says WHERE DO YOU GO
FOR THAT INFORMATION?
IS THERE SOMEWHERE YOU CAN
GO AND READ UP ON WHICH
REGIONS HAD THE BEST YEARS
SO YOU CAN LOOK FOR YEARS?

Tony says YEAH, WINE
TIDINGS MAGAZINE MAYBE.
MAGAZINES HAVE IT AND THERE
ARE WEBSITES, TOO, THAT I
THINK MORE AND MORE PEOPLE
ARE GETTING THERE.
WINE INFORMATION FROM THE
WEB.
AND THEY'RE BUYING FROM THE
WEB, TOO.
WITHIN ONTARIO YOU CAN
ACTUALLY BUY WINES IN
ONTARIO, DELIVERED TO
ONTARIO.
NOT OUTSIDE.
SO SOME OF THE ONTARIO
WINERIES ARE SET UP TO TAKE
YOUR ORDER AND DELIVER BY
THE WEB.

Maureen says HOW DO THEY KNOW
YOU'RE OVER THE AGE OF 19 I
GUESS THEY CHECK THAT OUT
EVENTUALLY?

Tony says I GUESS
THERE MUST BE SOME MECHANISM
WHEREBY THEY FIND THIS OUT.

Maureen says THEY'RE GOING TO
CHECK THAT OUT.

Tony says BECAUSE YOU
CAN'T ORDER A SINGLE BOTTLE,
YOU KNOW?
THIS IS CASE LOT, SO I DON'T
KNOW HOW MANY 12-YEAR-OLDS
CAN BUY A CASE OF WINE.

Maureen says DEPENDS ON IF
THEY HAVE DAD'S VISA.
JIM IS IN STRATFORD.
HELLO JIM.

The Caller says HELLO.

Maureen says HI.
GO AHEAD.
WHAT'S YOUR QUESTION.

The Caller says THANK YOU VERY
MUCH.
TONY, DO YOU KEEP HEARING
THAT RED WINE SHOULD BE
SERVED AT ROOM TEMPERATURE?
IS THERE A PRACTICAL
TEMPERATURE RANGE ON THERE?
SOME ROOMS MIGHT BE 70, SOME
MIGHT BE 65.

Tony says YES, YOU'RE
RIGHT AND THIS IS MY
PERSONAL BUG BEAR.
ROOM TEMPERATURE IN NORTH
AMERICA'S A LOT HIGHER THAN
ROOM TEMPERATURE IN EUROPE,
WHERE THAT CONCEPT FIRST
CAME ABOUT.
ROOM TEMPERATURE AS COMPARED
TO CELLAR TEMPERATURE.
CELLAR TEMPERATURE, AS I
MENTIONED, 60 degrees FAHRENHEIT
IS -- BETWEEN 55 degrees AND 60 degrees IS
GREAT CELLAR TEMPERATURE.
SLIGHTLY TOO COLD TO SERVE
RED WINES.
BUT IF YOU LEAVE IT FOR AN
HOUR FROM THAT TEMPERATURE,
YOU'RE GOING TO GET THE
RIGHT TEMPERATURE.
THAT IS STAND IT UP IN THE
ROOM YOU'RE GOING TO HAVE
IT.
70 degrees IS TOO HIGH.
BECAUSE I MENTIONED,
ALCOHOL BOILS AT A MUCH
LOWER TEMPERATURE THAN WATER
AND AS SOON AS RED WINE GETS
UP OVER 70 degrees, IT STARTS TO --
THE ESTERS EVAPORATE AND THE
ALCOHOL COMES OFF AND YOU
GET THIS SORT OF SOUPY
TASTE.
AND YOU HAVE TO REFRESH THE
WINE BY STICKING IT IN AN
ICE BUCKET FOR 10, 15
MINUTES.
YOU KNOW, IF YOU FEEL THAT
YOUR RED WINE IS TOO WARM --
DIONYSIUS IS NOT GOING TO
COME THROUGH THE CLOUDS AND
STRIKE WITH YOU HIS VINE
STALK IF YOU PUT A RED WINE
ON ICE.
THIS IS REALLY GOOD TO DO
JUST TO BRING THE
TEMPERATURE DOWN.
BUT IN SUMMERTIME IN ONTARIO
RESTAURANTS, USUALLY THE
REDS ARE SERVED TOO WARM.
AND CERTAIN REDS IMPROVE
WITH CHILLING.
LIKE BEAUJOLAIS, VAL
BOTICELLA, THE LIGHT REDS OF
GERMANY, PINOT NOIR FROM
ALSACE, THOSE LIGHT REDS ARE
REALLY BETTER IF YOU BRING
DOWN THE TEMPERATURE BY
PUTTING THEM IN AN ICE
BUCKET.
AND WHEN I SAY ICE BUCKET
THAT IS A BUCKET WITH ICE
AND WATER THREE QUARTERS
FULL.
NOT JUST ICE, BECAUSE CUBES
OF ICE WILL JUST TOUCH
CORNERS OF THE BOTTLE AND IT
WON'T CHILL.
BUT IF IT'S SURROUNDED BY
ICY WATER IT'LL CHILL
CONSISTENTLY.

Maureen says AND YOU CHILL IT
AS LONG AS SAY YOU WOULD
CHILL A BOTTLE OF WHITE?

Tony says NO, NO.
YOU JUST BRING IT DOWN, YOU
KNOW, TEN MINUTES WOULD BE
ENOUGH.

Maureen says I WAS JUST
THINKING, IF YOU'RE REALLY
WORRIED ABOUT YOUR WINES AND
THE HUMIDITY AND THE
TEMPERATURE SAY WHILE YOU'RE
AWAY, WOULD YOU STAKE BOTTLE
OF RED IN THE REFRIGERATOR
WHILE YOU'RE GONE?

Tony says NO.

Maureen says NO, THAT WOULD
BE BAD, TOO.

Tony says BECAUSE
THAT'S A DRAMATIC
FLUCTUATION OF TEMPERATURE.
IF YOU'VE EVER FOUND IN THE
BOTTLE OF WHITE OR RED WINE
LITTLE SORT OF -- THEY LOOK
LIKE SORT OF SHARDS OF GLASS,
ALMOST, THAT HAVE BEEN
PRECIPITATED THROUGH
CHILLING A WINE, THESE ARE
WHAT THE TRADE CALLS WINE
DIAMONDS, WHICH IS A
EUPHEMISM.
THEY'RE COMPLETELY HARMLESS
BUT WHAT IT IS IS IT'S A
POTASSIUM BITRATE CRYSTALS
THAT HAVE BEEN PRECIPITATED
OUT WHEN A WINE HAS BEEN
CHILLED TOO QUICKLY AND
YOU'LL SEE THIS ON THE CORK
OR THE BOTTLE.
USUALLY THIS IS DONE AT THE
WINERY.
BEFORE THEY BOTTLE THEY WILL
FLASH CHILL THE WINE IN A
TANK, PRECIPITATE OUT AND
THEN THEY WILL BOTTLE.
AND YOU WON'T GET THESE --
THESE WINE DIAMONDS.
BUT THE BEST WINES, THEY
WON'T DO THIS TO BECAUSE IT
KILLS OTHER ACTIVITY, YOU
SEE.
AND SO IT'S REALLY A SIGN OF
A VERY GOOD WINE.
IT'S NOT A SIGN TO SEND A
WINE BACK, EXACTLY.
IN FACT IT'S A GOOD SIGN.

Maureen says OKAY.
ALL RIGHT, THANK YOU JIM.
DAVE IS IN TORONTO.
HELLO DAVE.

The Caller says MAUREEN.
I WONDER IF TONY MIGHT
RECOMMEND A FRENCH CHAMPAGNE
FROM THE CHAMPAGNE REGION
THAT IS ONE OF HIS
PARTICULAR FAVOURITES.
I KNOW PEOPLE ALWAYS AUTO
EQUATE -- OR QUITE OFTEN
EQUATE FINER CHAMPAGNES WITH
HIGH PRICE, BUT I WONDER IF
HE MIGHT HAVE A LITTLE JEWEL
TUCKED AWAY IN HIS MEMORY
THAT IS AFFORDABLE AND
DELICIOUS.

Tony says WELL, DAVE,
CHAMPAGNE FROM THE CHAMPAGNE
REGION IS NOT EVER GOING TO
BE CHEAP.
AND I DON'T THINK YOU CAN
FIND ANY UNDER 30 dollars A BOTTLE
THESE DAYS.
BUT OF COURSE YOU CAN GO UP
FROM THERE.
YOU CAN SPEND 320 dollars ON A
BOTTLE OF CHAMPAGNE.
BUT WHAT DO -- I THINK ONE
OF THE BEST CHAMPAGNES I'VE
HAD FOR THE PRICE WAS THE
SANGALL 1990 VINTAGE WHICH
WAS I THINK ABOUT 45 dollars WHEN
IT CAME IN LAST YEAR.
AND THAT WAS A SUPERB
CHAMPAGNE FOR THE PRICE.
A VINTAGE OF THAT AGE, AND
IT WAS A STUNNING WINE.
I HAPPEN TO LIKE PYPER
HEIDSIG A LOT.
I THINK THAT'S A REAL
BARGAIN CHAMPAGNE.
ALSO PAUL ROGET.
THOSE ARE THE TWO THAT WHEN
I, YOU KNOW, WANT A BOTTLE
OF CHAMPAGNE AND DON'T WANT
TO SPEND A FORTUNE, THOSE
ARE THE ONES I WOULD GO FOR.

Maureen says YOU MENTIONED --
NOW YOU TASTED THIS 1990
CHAMPAGNE IN WHAT YEAR?

Tony says OH, THIS WAS
LAST YEAR.

Maureen says OH SO, YOU CAN
HOLD ONTO A CHAMPAGNE.

Tony says VINTAGE
CHAMPAGNES, YEAH.
AND THAT MEANS THAT ALL THE
WINE IN THAT BOTTLE COMES
FROM THAT YEAR.
BECAUSE CHAMPAGNE, THE
REGION, WHICH IS ON THE SAME
SORT OF LATITUDE AS PARIS --
PARIS NEVER GETS THAT REALLY
GREAT WEATHER, SO THE GRAPES
DON'T RIPEN WELL IN
CHAMPAGNE SO, THEY HAVE TO
BLEND VARIOUS YEARS TOGETHER
TO GET A CONSISTENT PRODUCT
FROM ONE YEAR TO THE NEXT.
HOWEVER WHEN THEY GET A
GREAT YEAR, THEY CAN PUT
SOME OF IT OUT AS A VINTAGE.
AND THAT VINTAGE CHAMPAGNE
WILL LAST LONGER THAN THE
BLENDED CHAM PAINS.

Maureen says HOW ARE THEY
KEEPING THE GRAPES FRESH
FROM THE PREVIOUS YEAR?

Tony says WELL THEY
KEEP IT AS WINE, YOU SEE AND
THEY KEEP IT IN TANKS,
RESERVE TANKS AT A COLD,
COLD TEMPERATURE AND THEN
THEY BLEND WITH THE NEXT
YEAR.

Maureen says SPEAKING OF
FRANCE, I'M GOING TO HAVE
SOME PEOPLE FROM FRANCE
STAYING IN MY HOME FOR A FEW
WEEKS THIS SUMMER AND I
WON'T SEE THEM BUT I WANT TO
LEAVE THEM A BOTTLE OF
ONTARIO WINE TO INTRODUCE
THEM TO OUR WINE HERE AND
THEY'RE FROM STRASBURG --

Tony says SO THEY'RE
IN ALSACE SO THEY'RE PRETTY
MUCH FAMILIAR WITH WHITE
WINES.
ALSACE, I THINK THE GREAT
GRAPES OF ALSACE ARE
RIESLING, PINOT GRIS, PINOT
BLANC, Gewürztraminer,
MUSCAT, THEY DO A LITTLE
PINOT NOIR, BUT I WOULD
SUGGEST YOU GIVE THEM A
CHARDONNAY BECAUSE THEY
WON'T BE FAMILIAR WITH THAT
STYLE OF WINE.

Maureen says OH, OKAY.

Tony says I MEAN THE
FRENCH USUALLY DRINK WINES
OF THEIR OWN REGION.
GO TO BORDEAUX, YOU WON'T
FIND ANY RHONE WINES, GO TO
BURGUNDY, YOU WON'T FIND
WINES FROM NOIR.

Maureen says OKAY.
WHO'S GOT A GOOD CHARDONNAY
FROM ONTARIO?

Tony says WELL, HENRY
OF PELLAM, SOUTHBROOK FARMS
DOES AN EXCELLENT Chardonnay
OR Chateau des champs, THERE'S SOME REALLY
FINE CHARDONNAYS BEING MADE HERE.

Maureen says OKAY, LAURIE?
OWEN SOUND.
HI LAURIE.

The Caller says HI.

Maureen says GO AHEAD.

The Caller says OKAY.
I JUST HAD A QUESTION FOR
YOU, YOU TOUCHED EARLIER ON
WINES WITH SEAFOOD OR FISH
AND I WAS LOOKING FOR A
MATCH WITH LOBSTER.
WE'RE HAVING JUST A SIMPLE
LOBSTER WITHDRAWN BUTTER.

Tony says OKAY.
NOW LOBSTER IS QUITE A SWEET
SWEET-FLESHED FISH,
CRUSTACEAN, AND YOU'RE
HAVING DRAWN BUTTER AND
BUTTER IS VERY RICH.
AND SO YOU'LL NEED A WINE
WITH A LITTLE SWEETNESS.
THAT'S WHY I WOULD SUGGEST
SOMETHING LIKE A CALIFORNIA
CHARDONNAY.
WHICH HAS THE SWEETNESS OF
FRUIT OR MAYBE AN AUSTRALIAN
CHARDONNAY.
YOU GET THE RICHNESS AND
BUTTERINESS OF THE
CHARDONNAY, WHICH WILL GO
WELL WITH THAT DISH.

Maureen says OKAY.
AND WOULD YOU PUT -- IF YOU
WERE DOING THAT WOULD YOU
PUT THE SAME TYPE OF WINE ON
THE TABLE?
BECAUSE IF YOU HAVE A LOT OF
GUESTS YOU'RE GOING GO
THROUGH A COUPLE OF WINES OR
WOULD YOU TRY A COUPLE
DIFFERENT KINDS?

Tony says IT REALLY
DEPENDS WHAT YOU'RE SERVING.
BUT WITH LOBSTER, YEAH, YOU
CAN PUT -- YOU COULD PUT
SOMETHING LIKE A PINOT GRIS
FROM ALSA CREMD JUST TO
CONTRAST, BUT YOU REALLY
NEED A WINE WITH A LOT OF
FRUIT AND GOOD ACIDITY FOR
LOBSTER.
AND BECAUSE YOU'RE PUTTING
BUTTER ON IT, THAT'S ADDING
ANOTHER SWEETNESS TO IT.

Maureen says AND SOME PEOPLE
WOULD BE SURPRISED TO HEAR
THAT YOU MATCH THE
SWEETNESS.
THEY MIGHT THINK WELL YOU
SHOULD TRY TO CONTRAST THE
FLAVOURS THAT ARE IN THE
FOOD.

Tony says WELL, IF YOU
CONTRAST, THAT MEANS YOU PUT
MORE OF A CITRUS CHARACTER,
AND THE SWEETNESS OF THE
WINE WILL MAKE -- EXCUSE ME.
THE SWEETNESS OF THE LOBSTER
WILL MAKE THE WINE TASTE
TART IF IT'S ALREADY TART.
WHAT YOU CAN DO, IN ORDER TO
AFFECT THE -- IF YOU WANT TO
SERVE A WINE WITH LESS KIND
OF SWEETNESS, YOU CAN PUT
SOME LEMON JUICE ON YOUR
LOBSTER AND THEN YOU CAN
HAVE A WINE THAT IS LESS
FULL BODIED AND FRUITY.

Maureen says SO THAT LITTLE
ADDITION OF LEMON JUICE CAN
CHANGE THE WINE THAT YOU
SERVE.

Tony says ABSOLUTELY.

Maureen says INTERESTING.
OKAY.
DARLENE IS IN NORTH BAY.
HI DARLENE.

The Caller says THIS IS A
TWO-PART QUESTION ON
HOMEMADE WINE.
THE FIRST ONE IS I HAVE SOME
FRIENDS THAT SAY YOU CAN
BOTTLE HOMEMADE WINE IN, YOU
KNOW, THE TWO LITRE PLASTIC
POP BOTTLES, AND I HAVE
OTHER FRIENDS THAT SAY NO
WAY, THEY WOULDN'T CHANCE
IT.
AND --

Tony says OKAY, IT
DEPENDS ON THE CLOSURE,
BECAUSE HOMEMADE WINE YOU
HAVE TO BE VERY CAREFUL THAT
YOU'VE FILTERED IT PROPERLY
SO THAT THERE'S NO YEAST
LEFT IN WHERE YOU'VE GOT
ACTIVITY GOING ON.
BECAUSE WHAT HAPPENS IF YOU
DON'T FILTER PROPERLY, AND
THERE'S MORE FERMENTATION
HAPPENING IN THE BOTTLE,
YOU'RE CREATING CARBON
DIOXIDE GAS AND YOU COULD
EXPLODE, OKAY?
SO YOU HAVE TO BE CAREFUL IN
THAT.
AS FAR AS HOW ARE YOU
STOPPERING THIS?
IS IT A SCREW CAP OR IS IT A
CORK OR WHAT?

The Caller says SCREW CAP.

Maureen says SORRY, DARLENE,
DIDN'T CATCH IT.

The Caller says UH, IT'S A SCREW CAP.

Tony says SCREW CAP.
YEAH.
THEN THEY SHOULD LEAVE AS
LITTLE AIR AS POSSIBLE.
JUST A LITTLE HEAD SPACE OF
ABOUT AN INCH, IF THERE'S A
NECK, OKAY?
SO IF THERE'S NO NECK TO THE
BOTTLE, THEN JUST MINIMAL
AMOUNT OF HEADSPACE FOR AIR
AND THE LITTLE GAS THAT'S
GOING TO ACCUMULATE.

Maureen says SO JUST BECAUSE
IT'S IN A PLASTIC POP BOTTLE
DOESN'T MEAN IT'S GOING TO
SPOIL OR ANYTHING?

Tony says NO, NO, AS
LONG AS IT'S THOROUGHLY
CLEANED.
YOU HAVE TO CLEAN OUT WITH
SULFIDES TO MAKE SURE
THERE'S NO BACTERIA
WHATSOEVER.

Maureen says NOW DARLENE, YOU
SAID IT WAS A TWO-PART
QUESTION?

The Caller says RIGHT.
THE OTHER PART WAS THESE
ADVENTUROUS PEOPLE HERE WITH
THE PLASTIC POP BOTTLES,
THEY MAKE THESE -- I CALL
THEM KITCHEN SINK HOME MADE
WINES.
THEY JUST ALMOST THROW
EVERYTHING IN IT.
BUT I'VE TASTED IT AND, AND
QUITE A BIT OF IT IS NOT
SWEET ENOUGH FOR MYSELF, SO
I WAS WONDERING, DO YOU ADD
MORE SUGAR TO SWEETEN IT OR
JUST PICK A SWEETER FRUIT OR
MORE RAISINS OR SOMETHING?

Tony says THE THING IS
THAT SUGAR IS CONVERTED INTO
ALCOHOL BY THE ACTION OF
YEAST, OKAY?
AND THE OTHER BY-PRODUCT IS
CARBON DIOXIDE GAS.
SO IT DEPENDS -- YOU DON'T
ADD SUGAR DURING THE
FERMENTATION PROCESS BECAUSE
ALL YOU'RE DOING IS BUILDING
UP THE AMOUNT OF ALCOHOL IN
THE WINE SO IT'S WHEN IT'S
FINISHED, IT'S FERMENTATION.
I WOULD RATHER ADD NOT SUGAR
BUT FRUIT JUICE.
YOU KNOW?
OR GRAPE JUICE, THE
PARTICULAR -- IF YOU HOLD
BACK SOME OF -- ARE THEY
MAKING IT FROM CONCENTRATE
OR FROM GRAPES OR WHAT?

Maureen says DO YOU KNOW --

The Caller says THEY HAVE, THEY
HAVE ACTUALLY EVEN USED
ZUCCHINI.
AND IT'S LIKE A TOTAL
MIXTURE OF MISCELLANEOUS
THINGS.

Tony says OKAY.
IF THEY'RE USING GRAPE JUICE
OR GRAPE CONCENTRATE THEN
TELL THEM TO HOLD BACK ABOUT
10 percent OF THE JUICE OR
CONCENTRATE AND THEN ADD IT
TO FINISHED WINE ONCE IT'S
BEEN COMPLETELY FINISHED.
OKAY?
THAT IS IT'S BEEN FINED AND
FILTERED MDZ THANK YOU VERY
MUCH FOR YOUR QUESTIONS
DARLENE BUT WE HAVE LESS
THAN A MINUTE LEFT.
TONY WHERE ARE SOME BARGAINS
TO LOOK FOR THIS SUMMER IN
GOOD WINE?

Tony says WELL AS WE
TALKED ABOUT EARLIER, I
THINK CHILE IS STILL A
COUNTRY THAT'S OFFERING
PROBABLY THE BEST VALUE.
LANGUEDOC Roussillon IN THE
SOUTHERN PART OF FRANCE,
ALSO.
PORTUGAL.
PORTUGUESE REDS FOR
BARBECUES, FROM THE DOURO
REGION, FROM THE ALAINTEGE
REGIONS, EXCELLENT VALUE.
SO AS WE SEE, WINE PRICES
ARE GOING UP AND UP AND UP.
BUT THERE'S STILL GOOD WINES
TO BE HAD FOR THE 10, 11 dollar MARK.

Maureen says ALL RIGHT AND WE
CAN ALWAYS FIND YOUR BEST
BUYS IN THE COLUMN.
THANKS IT WAS GREAT TO SEE
YOU AGAIN.

Tony says THANK YOU.

Maureen says TONY ASPLER IS A
WINE COLUMNIST AND AUTHOR OF
SEVERAL BOOKS ON WINE,
INCLUDING “THE WINE LOVER'S COMPANION.”
HE'S ALSO EDITOR OF “WINE
TIDINGS MAGAZINE.”
FOR MORE ON ALL THINGS WINE
CHECK OUT HIS WEBSITE AT
www.tonyaspler.com
Thanks for watching More to Life.
I’m Maureen Taylor, hoping you’ll join me
Monday through Friday on TVO at 1 o’clock.

Watch: Wine