This 4 week World Vineyard wine kit is light bodied, deliciously sweet, and 8.5% alcohol.

Pour into a pitcher and add sliced fruit and ice for that traditional sangria experience, or serve chilled right out of the bottle. Either way, new Island Mist Raspberry Peach Sangria is a surefire crowd pleaser. Start your Sangria now and be prepared for summer!

Hard Pink Lemonade - Don't be fooled by the pale pink hue - this Hard Pink Lemonade packs a punch. Fresh lemons mix with notes of pink grapefruit and candied peel, and a light sweetness softens the lemon pucker making for an easy-drinking treat. Serve this cooler-style drink ice cold on a hot afternoon.

Lime Margarita - Tart lime and tequila flavours form the base of this classic margarita. A touch of sweetness offsets the sour citrus but still leaves that zesty lime explosion. Enjoy over crushed ice.

Available for a limited time by pre-order only. See your local Winexpert Retailer to reserve yours by February 15th.

Available for a limited time by pre-order only. See your local Winexpert Retailer to reserve yours by February 15th.

click here to see the German Mueller Thurgau...

click here to see the Black Pilsner...

The Eclipse series is replacing the Estate series.  The price remains the same with labels now included.

This series is an Ultra Premium selection, that is desgined as an 8 week kit with 18 litres of varietal.  Some of the kits are offered with Grape Skins, and some without, depending on the style of the wine. As WinExpert continues to dedicate themselves to product development and improvement, the results are going to show – IN YOUR BOTTLE!

All wines are NOW AVAILABLE!  

German Mosel Valley Gewurztraminer: (White)

A fusion of rich texture, robust aroma and exotic lychee flavour. Refreshing, with an intense and memorable finish.
Sweetness: Off-Dry | Body: Medium | Oak Intensity: None

Italian Piedmont Barolo with Grape Skins: (Red)

A burly and assertive wine with dark cherry iridescence. Intense and robust with notes of strawberries, a hint of dark tar, and floral aroma complemented by rich, earthy truffles.
Sweetness: Dry | Body: Full | Oak Intensity: Heavy

Lodi Old Vines Zinfandel with Grape Skins: (Red)

Premium French oak meets spice to create this bold, rich and exciting blend of zesty aromas and ripe berries playing on the tongue.
Sweetness: Dry | Body: Full | Oak Intensity: Medium

Lodi Ranch 11 Cabernet Sauvignon with Grape Skins: (Red)

Oak and tannins, pepper and spice combine to enhance trademark blackcurrant and cherry flavours. Rich fruit and complex structure dazzle from first aroma to long, refined finish.
Sweetness: Dry | Body: Full | Oak Intensity: Heavy　

Napa Valley Stag's Leap District Merlot with Grape Skins: (Red)

Light warm oak accentuates a spicy aroma with a soft, supple and fruity palate of plums and red berries. Rich, round flavour provides an elegant lingering finish.
Sweetness: Dry | Body: Full | Oak Intensity: Heavy

New Zealand Marlborough Sauvignon Blanc: (White)

Intensely aromatic, fragrant with grass and currant leaves, this fruit-forward wine casts long, robust flavours of zesty fruit with a crisp dry finish.
Sweetness: Dry | Body: Medium | Oak Intensity: None

Sonoma Dry Creek Valley Chardonnay: (White)

Fruit shines through with citrus scents and tropical flavours in this fresh, well-balanced wine while its rich, round mouthfeel lingers to a long, crisp finish.
Sweetness: Dry | Body: Medium-Full | Oak Intensity: None

Sonoma Valley Pinot Noir: (Red)

A rich, silky wine that blends notes of truffle, toast and herbs with black cherry and raspberry flavours and a hint of black spice. Earthy, well-balanced, and very food-friendly.
Sweetness: Dry | Body: Medium | Oak Intensity: Medium

Washington Columbia Valley Riesling: (White)

Crisp, delicate and fresh with floral aromas, brilliant acidity and vivid fruit flavours of peach and apricot.
Sweetness: Off-Dry | Body: Medium | Oak Intensity: None

Washington Yakima Valley Pinot Gris: (White)

Crisp green apple and ripe honeydew melon command this fresh and fruity wine with a velvety finish. A versatile, food-friendly wine.
Sweetness: Dry | Body: Medium | Oak Intensity: None

Argentine Malbec: Selection International Argentine Malbec with grape skins is a medium/full-bodied, dry red wine with firm acidity, rich tannins and generous alcohol levels. Dark, inky purple colour and ripe fruit flavours of plums, black cherry and blackberry give an almost jammy character on the palate. Smoke, earth, leather, wild game, tobacco and white/black pepper along with intriguingly spicy notes make for an interesting medley of aromas and flavours, adding to layers of complexity.

Definitely a wine for red meat, it is adaptable enough to stand up to spicy cuisines, such as Mexican, Cajun, Indian, Thai or Italian, working especially well with barbecue and other hard to pair meat-based dishes.

Sweetness: Dry | Body: Medium-Full | Oak Intensity: Medium

Australian Petite Verdot: Best described as a 'Super Cabernet', this is a dark rich wine with wonderfully concentrated flavours of juicy blackberry and black currant, with smooth, gripping tannins and an elegant structure leading to a magnificent, boldly oaked finish.  With intense fruit-forward character, this wine drinks well immediately and it will fully round out in only three months, delivering intense fruit and richness.  Serve with grilled steak, roasted lamb or try it with bittersweet chocolate!

Sweetness: Dry | Body: Medium-Full | Oak Intensity: Medium

Chilean Malbec-Shiraz: Selection International Grape Skins Chilean Malbec-Shiraz displays a balance between ripeness and power, with intensely rich Shiraz grapes for a bold ruby purple colour, deep, dark plum and blackberry aromas showing subtle accents of chocolate.  Malbec brings plum, blackcurrant and violet aromas leading to
a slight touch of leather notes.  Full-bodied and classically, the gripping tannins linger to an elegant finish of toasty oak and spice.  Serve with roasted meats, rich stews, or try it with bittersweet chocolate--this wine can stand up or stand alone and will age gorgeously.

Sweetness: Dry | Body: Medium-Full | Oak Intensity: Medium

Italian Amarone: Italy's most powerful wine, Amarone is renowned as a fruity, full-bodied, with rich intensity from the dried grape skins included in the fermentation. Winexpert's Selection International Italian Amarone with Grape Skins is an intense, complex wine, with a wide array of flavours and aromas. Deep, nearly opaque red, this heavyweight exudes aromas of sour cherries, dark chocolate, stewed plums, dried fruits, anise, raisins, bitter almond, tobacco, leather and molasses, and has a spicy-earthy bittersweet finish that goes on and on, from the huge volume of tannins.

Pair with grilled beef, strong dry cheeses (Parmigiano Reggiano or Asiago), pasta with meat-based tomato sauces, antipasto, veal or roast pork. The gripping tannin in this wine also makes it a natural for other red meats and game, and the fruit lifts up well herbed or spiced dishes.

Alcohol by Volume 13.5-14%

Sweetness: Dry | Body: Medium-Full | Oak Intensity: Medium

Italian Brunello:  Winexpert's Selection International Italian Brunello with skins is a dark-cherry colour with highlights of gorgeous ruby-garnet. Bold, yet supple, the big, smoky-earthy nose of ultra-ripe cherry and currant-like fruit gives way to a hint of tar and cracked black pepper, cedar, whiffs of liquorice, leather, and also plums and black cherries, followed by a richly tannic, long, long finish.

The super concentrated flavours are generous even in youth, but this sensational wine is sensational after six months to a year. Good acidity makes this a very food friendly wine: like many Italian reds, Brunello shines in the company of assertively flavoured foods. Osso buco and veal piccata are splendid accompaniments, as are hard cheeses such as asiago and Pecorino Romano. Its firm backbone of acids and tannins make it work well with rich and spicy foods like Italian sausages or lasagna.

Alcohol by Volume 13.0-13.5%

Sweetness: Dry | Body: Medium-Full | Oak Intensity: Heavy

Sicilian Nero D'Avola: Selection International Grape Skins Sicilian Nero D'Avola is a deep garnet and shows ripe, berrylike fruit aromas lent complexity by hints of toast and smoke.  The palate features flavours of fresh blackberries, dark chocolate and a little bit of anise.  There's sufficient acidity to give it structure, but the overall impression is soft as velvet.  The finish is long and smooth, with ripe and appealing fruit and surprising complexity in the nose.  A great wine for hard cheeses, rare red meats and stews.

Sweetness: Dry | Body: Medium-Full | Oak Intensity: Medium

Spanish Tempranillo: Selection International Grape Skins Spanish Tempranillo shows the black cherry, raspberry, plum and tobacco notes of the varietal, but the wine tends towards lushness and an overflowing of soft, ripe tannins, rather than bright fruit.  Vanilla and spice notes in the oak give way to a beguiling hint of dark coffee on the finish.  Medium-to-full bodied, it will drink well under three months and will soften impressively after six months to a year in the bottle.  Serve with tapas, like grilled chorizo, rich tomato dishes like Moussaka or even grilled sardines.

Sweetness: Dry | Body: Medium-Full | Oak Intensity: Heavy

It was a milestone day for The Home Vintner Saturday as the local wine and beer shop celebrated 10 years in the Airdrie community.

The shop, located on Main Street between First and Second Avenue, held an open house to allow residents to come in and sample different wines and beers.

"It's 10 years we've been at this store and we're just growing like crazy," said Paul Sass, owner of The Home Vintner in Airdrie. "Our customers are people who are into quality stuff.  They understand quality, understand good wine and good beer. That's our focus."

Over its 10 year span, the store has had thousands of people come through the doors to take classes in wine and beer making, according to Sass.  "The last 10 years have been really good to us," he said.  "Our objective is knowledge.  That's the biggie in today's market."

Mary Holland was one of the many who have taken classes at The Home Vintner.   Holland, who trekked out to Airdrie from Calgary for the 10th anniversary celebration, has attended several classes since last year, and has made 4 wine and beer kits.  "You can learn about how to make a beer kit and a wine kit, but then you just take a journey through what you're going to make," she said.  "They start you with the lighter stuff and move you into the heavier stuff later on.  It's one of the best times I've had in a long time," she added.  "It's a great date night!"

In spite of the wintry weather, store manager, Pat Morrison said the store had an excellent turnout for their open house.  She has been with the store since it opened. "There's always something to learn," Morrison said.  "And I really enjoy my customers. A lot of them I consider more friends.  I've met some really nice people here."

The Home Vintner has collected nearly 600 provincial, national and international medals for their wines and beer.

Wine Pairing Event

AIWC would like to thank the Home Vintners of Airdrie for hosting a fun and informative Charity Fundraiser on September 28. It was an evening of wine, cheese and chocolate, and 100% of the proceeds were donated to AIWC!

It was great to meet new people and mingle with friends.

This event raised nearly $800 for AIWC patients.

Thank you all for coming out and a big thank you to the volunteers who worked so hard to make it happen!

The Woodbridge appellation in California's Central Valley has established itself for producing distinctive, consistently excellent Cabernet.  Winexpert’s ultra premium Eclipse Cabernet Sauvignon offering with grape skins – the king of red grape varietals in all its splendid glory.  A commanding red wine, this Cabernet has the trademark blackcurrant and cherry flavors, but its true triumph is the subtle weave of complex flavor compounds that contribute to the overall experience. Oak and tannins, pepper and spice – a splendid combination of structure and rich fruit that will dazzle from first aroma to long elegant finish. Recommended minimum aging of four months to mellow the tannins and allow full complexity to develop. Ideal after two years.

Sweetness: Dry | Body: Full | Oak Intensity: Heavy

Quite often when we teach a class, we ask.  “Who has had lousy homemade beer?”  Almost every hand goes up.  This is usually attributed to the old fashioned can-type kits that leave a cidery homemade taste, or larger format boxes that sell for a big price, BUT leave a lot to be desired. 

Today The Home Vintner’s market is geared towards a more sophisticated brewer. Many of our customers have travelled outside the country, experiencing international beers and have discovered the quality of small craft breweries.

We focus on the Barons beer kits because they contain more malt than any beer kits on the market.  Starting specific gravity is as high as 1.055.  Barons stand up to the best on their own, but we find they are a perfect base for all our styles of recipes.

Our filter rentals are to be used only for Winexpert kits. Some wine kits on the market contain dyes and glycerin which will often clog the filter and you will be unsuccessful in completing the process. Glycerin is added by some companies as a thickening agent to artificially make the wine taste heavier. Dyes are added to make weak wine appear darker. When you return the filter system it will require 24 hours soaking in our sanitizing tubs to remove the dye. Question - knowing this who would want to drink such a product? Winexpert wine kits contain no added chemicals, just pure varietals.

Before filtering, all the CO2 must be removed from the wine using a Vacuvin. It takes about 15 seconds to bring the carboy under pressure, pumped many times each day for weeks. Talk to us about this degassing method. When no bubbles are seen when you Vacuvin then rack off the sediment, this will be at about 3 weeks after stabilizing.

Only rack finished wine once, continuous racking will weaken your wine, reduce the natural sulphites that protect your wine and over oxygenate it. If you don't rack your wine off the sediment before filtering you face the danger of siphoning the sediment into the filter. Any sediment sucked into the filter will plug it and a job that should take about 15 minutes will take hours.

It is possible to filter up to 3 carboys using the same filter. Filter whites first followed by reds.

When you pick the filter up at our store, it has already been cleaned, sanitized and the filters have been rinsed. The actual pads are kept sanitized in a sulphite gas with no direct contact to any chemicals. It is ready for use.

Make sure that the thumb screws are tight on the filter head. Hand Tighten Only. Make sure that the hose clamp(s) are closed.

Rack (siphon) your wine from your glass carboy into the plastic carboy of the filter. The plastic carboy is exactly 23 litres – your glass carboy may be more – BE CAREFUL when siphoning into the plastic carboy to not overflow it.

When this is done, put the cap back on the plastic carboy. If the top has 2 green and black turning wheels, they seal by turning against each other. They should be sealed ½ way down, not at the bottom.

Clean and sanitize your glass carboy. Put the filter up on the counter. Attach the small tube from the black/green top of the plastic carboy to the pump.

Put the plastic tube coming out of the filter into the clean carboy that is now on the floor. Open the hose clamps. Plug in the pump.

Place the filter pads on a cookie dish just in case there is some seepage. The wine will go through the filter pads and into your carboy – do not attempt to bottle from the filter.

When the wine gets close to the bottom of the plastic carboy, you will have to tilt it so that you don't leave any behind.

Disconnect the pump as soon as air starts to come out of the filter line.

Put a sanitized air lock on your carboy. Close the hose clamps. Return the filter leaving the used pads in the filter.

Return the filter as early as possible the next day to The Home Vintner so that another customer can use it once we have cleaned and sanitized it.

We will be serving the commercial equivalents of this years fabulous Limited Edition wine kit line-up along with delicacies from the kitchen of Chef Nash.  Drop by, take advantage of in-store specials and enter our prize draws to win a LE2012 kit, a full malt Barons beer kit and other prizes.

Paul will be in attendance to chat about your wine & beer making hobby.  For serious wine & beer makers this is a must!  Mark this day on your calendar – we look forward to seeing you.

Over the years I have come to regard so many of you as friends!

From Pat manager of our Airdrie store

Our wine kits will age as successfully as any moderately priced wine of the same style; we usually suggest a maximum of 3 years. We doubt that increasing that time up to something like 7 years would give you any better results than 3 years, and if your cellar is not well controlled, your wine will not age successfully in any case. Ageing depends entirely on your cellar.

External conditions of storage have more to do with how well a bottle of wine ages than what’s inside the bottle. Under ideal storage conditions, we would expect our wines to age easily for 25 years under a good cork. But that word, 'ideal', has a strict and detailed meaning that includes the absence of electromagnetic radiation, including both visible and UV light, 100% relative humidity, a temperature of 11C/52F that doesn’t vary by more than 1/10^th of a degree over the course of 1 year, and an absence of any sort of vibration. Any divergence from these conditions would reduce a wine’s ageing potential.

This means that in the nominal storage situation one finds in a suburban home, there will inevitably be shorter ageing potential. For example, in some climates, where consumers need to use air conditioning, the humidity rapidly destroys corks and spoils wine. In northern climates, the heating/cooling cycle of the home will lower lifespan in the bottle.

For these reasons, we keep our ageing recommendations general, so customers don’t go into this process with false expectations. As with wine from commercial wineries, any discussion of ageing necessarily becomes a larger discussion of how you store the wine, and where.

Winexpert kits contain very low levels of sulphite compared to commercial wine. 4-week reds should not be held much longer than one year. Selection reds may last 3-5 years if properly sulphited, corked and cellared. Selection whites will last up to 2 years in the bottle.

Sulphites work by releasing free sulphur dioxide, which inhibits yeast, mould and bacteria. It does this in two ways: firstly, it kills some of the organisms outright, and secondly, it blocks the surviving organisms’ ability to reproduce. If your winemaking equipment is physically clean and you've rinsed it with a sulphite solution, nothing will grow on it.

Sulphites are also added directly to wine after fermentation, to help prevent oxidation. Oxidation in wine follows the same pattern that you see in the cut edge of an apple: the wine turns brown and takes on a flat 'cardboard' taste. Sulphur binds with the oxygen in the wine, and prevents it from doing this damage.

Many people worry that they may be allergic to sulphites, but true sulphite allergies are actually very rare. It's more likely that they have a histamine reaction to red wine, or that they have been over-exposed to sulphites in the past. For example, in the 1970's, restaurants would douse their salad bars with 2000 parts per million (PPM) of sulphite solutions in order to keep the produce fresh. When these solutions mixed with food acids, such as dressings or vinegar, the salad or produce would release clouds of sulphite gas, provoking unpleasant reactions.

A few pertinent facts might clear up some misunderstandings about sulphites:

• Sulphites are a recognised food additive. The federal government controls their use.
• All commercially available wines in the province of British Columbia contain sulphites, even those labelled 'Kosher' or 'Organic'. The legally allowable amount is 70 PPM.
• Nearly all dried fruits and meats contain sulphites. Raisins, for instance, have up to 250 PPM.
• The amount of sulphite provided in wine kits will result in a level of between 15 and 30 PPM in a finished wine.
• All grape-based wines produce sulphites naturally during fermentation, up to a level of about 10 PPM. Even with no addition of outside sulphites, wines will still contain them.

All of this is not to say that sulphites are totally benign. People with asthma or emphysema should avoid inhaling sulphite powder or the gas that comes off the prepared solution. It can act as a bronchial constrictor, aggravating existing breathing problems. Also, adding extra sulphites to wine is of no benefit, as they can spoil the flavour, giving the wine a 'burnt match' smell. Adding sulphite is beneficial, but it's important to follow directions for sulphite additions.

Note that you can go without adding sulphites to the wine, but without them, you'd have to be very careful to keep all of your equipment sanitary. You would also have to ensure that you drink your wine quickly, before it spoiled, probably within one or two months.

(We are grateful to Dr. Janice Joneja, head of the Allergy Research Clinic at Vancouver General Hospital, for much of this information. She is a leading authority on allergy and immune response. Other information was received from the Canadian Food Inspection Agency, the USFDA, and industry publications, such as 'Modern Winemaking' by Phillip Jackisch, and 'Production Wine Analysis' by Zoecklin, Fugelsang, Gump, and Nury. Simon Fraser University also provided some historical documents on the wine industry itself.)

Nomacorcs display several advantages over other sorts of cork. One of those is the neoprene coating on the outside of the cork blank. It is slightly tacky, which allows the cork to fill in gaps around any irregularities on the inside of the bottle neck when it’s inserted. Yet under shear, the neoprene is quite slippery, as the molecules align along the friction of the shear. In plain terms, this means they go into the bottle as though greased.

Yet after the cork has been inserted, those same molecules randomize again and 'set' the cork in the neck of the bottle. And when it’s time to pull the cork out, the molecules respond to the pull and line up again, and once again the cork moves very easily as it is removed. So both insertion and removal are easy, yet the cork 'sets' very firmly in place when it’s inside the bottle. The one drawback is that you can’t put these corks in with hand corkers.

But there are even more important advantages to Nomacorcs. Aside from the fact that they don’t chip, don’t leak, don’t rot, and don’t dry out, they never contaminate the wine with trichloranisole. This chemical is the source of 'corky' aromas in wine, and it generally contaminates about 2% of all natural cork supplied to the home market in North America. In practical terms, that would mean that out of every 100 bottles you cork, two of them would spoil, not in spite of the cork but because of it. This simply never happens with Nomacorcs.

So what exactly is the composition of these Nomacorcs, that produces the qualities that make them so preferable? They are made from a Super High Density Polyethylene (SHDPE), which is a version of the material that plastic fermenting pails are made from. The raw materials used are chemically and physically inert, guaranteed to meet FDA and international food industry standards, and on top of that, they are recyclable. The material is an engineered plastic, a highly elastic, chemically inert polymer formulation. The actual formula, of course, is proprietary information.

Nomacorc foams the material with an inert gas, producing a closed-cell foam similar to Styrofoam, which contains no organic material and does not degrade over time. Using a patented technology called co-extrusion, the company creates a foam inner core with a flexible outer skin. A Nomacorc has excellent rebound characteristics, returning to 99% of its original size in less than five seconds after pressure has been put on it. It also maintains a very even cross-section of density throughout the cork.

For more information from the company itself, visit the Nomacorc website.

This arises when naturally dark corks are bleached to produce the lighter colour that most people prefer. When the cleaning agents used in this process mix with mould that might already exist in an individual cork, they produce a chemical called trichloroanisole. And this chemical can actually spoil your wine.

If you were to switch to synthetic corks such as Nomacorcs, you would never experience this problem again. They cost slightly more than natural corks, but they keep wine very well and eliminate the problems of taint and wine spoilage.

The solution, of course, is to build up a cellar of properly aged wines that you can count on having around when you need them. This involves a bit of cellar planning and some extra winemaking, but by the time you’re done, not only will you never run out of wine again, you’ll always have the right wine, ready to drink, at your fingertips.

Even though there are general guidelines about the ageing of wine, the only real way to know when your wine will peak, and when you’ll need to make more batches, is by observing the typical course your own wine takes as it ages. This requires that you make enough volume of a wine that you can taste bottles from the same batch, every couple of months, over the course of several years, recording your impressions every time. That alone justifies making those 30 bottles. And eventually, armed with your observations and a few hints below, you’ll be able to plan both for any impending drinking season, and also for the long-term.

Even if you don’t have time to wait a couple of years while you sort out a proper cellar, you can still get prepared by making judicious choices when you make your first wines. You can even plan things so that if you don’t have exactly the 'right' wine for an occasion, you’ll have something that will work as a substitute. 

How Long to Age

Before discussing cellar plans, you need to recall that even when a wine is ready to bottle, that doesn’t mean it’s ready to drink. After all, when you visit a wine store, you see that even the least expensive bottles are at least a year old, and anything more upscale is two, three or more years of age. Commercial wines are intended to be drunk within hours of being sold, so the proper ageing is done before they hit the shelves. Home winemakers have the ‘disadvantage’ that they have their wine on hand right after it’s made. But it, too, must go through a certain degree of ageing. One-month old wine is not aged. It’s barely settled down into the bottle, much less had time to shed its youthful roughness, esters, and any unpleasant aromas.

Fortunately, most kit wines have an edge for ageing time. This is because as a general rule, the lower the level of dissolved solid material in a wine, the faster it will age. Most kits are made from juice that’s been well clarified, and after fermenting, they undergo a fairly aggressive fining regimen. This ensures that there aren’t a lot of solids to settle out and calm down before the aroma and bouquet of the wine can develop. Lower solids can, in some cases, limit the ultimate potential of the kit to achieve true greatness, so there are certain trade-offs, but for the most part, the wine will age well for your tastes.

However, you will notice that there are variations among the kits in size, price, processing times and levels of dissolved solids. As a general rule of thumb, the bigger and more expensive a wine kit is, the longer it takes to make, and the greater the amount of solids it has. This means, in turn, that its ageing time will be longer, but it will also have greater potential to achieve high levels of flavour and aroma.

Standard kits, with a moderate amount of total solids, are usually ready to bottle in a month or so, taste a little less rough on bottling day, and improve pretty well for at least a year. They level off sometime after that, but hold for a significant time before going into any kind of decline. They may trade a bit of long term development for early drinkability, but that’s not necessarily a bad thing, especially if you’re beginning with a bare cellar.

Premium kits, much larger, with more single-strength (unconcentrated) juice and more solids, usually require 6 weeks or more before they can be bottled. While they are less ready to drink immediately, they improve steadily for more than a year, and can really reward long-term ageing.

Super-Premium kits are usually the largest volume, are sometimes region- or vineyard-designated and are pretty much at the top of the price-point for kits. They don’t show very well on bottling day, but they really pick up steam after a year, and most only really show their best after a couple of years or more.

Grape wines, with the highest levels of solid material, are uncommunicative until one day, after what may feel like an interminable wait, they open up in a surprising way. Unless you use an extremely aggressive fining and filtering regimen, the majority of grape wines (especially reds) are going to be fairly undrinkable for the first couple of years.

Keep three things in mind about these general summaries of ageing factors. First of all, it’s hard to predict precisely how your kit wine will age. As mentioned above, there are trade-offs between ageing and early drinkability. Remember also that as cellaring conditions vary, people’s wines will also vary in how they age. So the above summaries are only meant to be very general guides.

Secondly, there will be a different ageing potential for every company’s wine kit products. Some manufacturers place a high value on smooth, early drinking, and some favour a house style that tends towards longer ageing, which rules out a dinner party on bottling day.

Thirdly, you’ll notice a confluence of all of the wines at about three months. This is because the standard kits will have developed quite a bit of their final flavours in that time, and the premium and super-premium kits will have dropped quite a bit of their initial rough, green character. If you absolutely have to drink your wine early, try to wait at least 3 months before passing any kind of judgement on it.

Which Wines to Make

Of course, the basic approach is to make the wines you like to drink. But when you are kitting out a cellar, you’ll very likely want to have an array of different wines for different purposes, and probably enough wines to cover a number of different menu choices as well. There are a few basic rules and recommendations about having a selection of light, medium and heavy whites and reds to fill out your cellar, not forgetting a bit of blush wines, port, sherry and sparkling.

And there are also some rules of thumb if you tend to eat more of one type of food than another. For example, if you’re a vegetarian, you will need fewer heavy, tannic red wines in your cellar for food matching. If you’re a big meat-eater, concentrate on the big reds. If you enjoy light dining on the patio, don’t skip the off-dry wines like Riesling, Gewürztraminer or ‘Mist’ wines, and the blush. And if you’re a fisherman, be sure to have plenty of crisp whites and a good Pinot Noir for salmon or grilled cetacean. Keep the everyday needs of your table in mind when you plan your cellar.

If you’re not sure which wines to make, or you want to cover all of your bases, you can fill out a very decent cellar by making just five whites and five reds:

Whites

Rosé/Blush (off-dry to medium)

Pinot Gris or Verdicchio or Soave

Sauvignon Blanc

Chardonnay

Riesling or Gewürztraminer

Reds

Beaujolais or Pinot Noir

Chianti or Valpolicella

Barolo or Zinfandel

Cabernet or Merlot

Zinfandel or Shiraz

The multiple choices are for your personal taste: Riesling and Gewürztraminer, or Zinfandel and Shiraz are distinctly different varietals, but they carry about the same weight and intensity levels overall, so you can choose your favourites. These ten wines will carry you through almost any meal choice as well as everyday sipping, but they’re not the only choices you can make. Your cellar should be a playground for your palate, not a prison for your expectations!

Planning for Properly Aged Wine

Ageing is the key to adding more aroma, flavour, character and especially quality to your wines. A lot of home winemakers find they are drinking the last bottle of a batch just as it’s perfectly aged and most enjoyable – suggesting that the previous 25 or so bottles from that batch might have had less perfection than desired. There are two ways to get ahead of the curve and build up some nicely aged wines.

The first method involves a little math, discipline, and investment. If you can discipline yourself to follow it, you’ll find that it will pay off.

1. Determine how much wine you’re going to use in one year. This includes your daily glasses with dinner, weekend parties, friends dropping by, birthdays, anniversaries, the holiday weekend, housewarming presents, your thirsty brother-in-law, and so on. Let’s say that this number averages to about three bottles per week.
2. Multiply your weekly consumption by 52, so in the above example, the total would be 156.
3. Add 15‑20% for unexpected wine emergencies; these will inevitably occur. In this case, that means adding 25 or 30 bottles. Rounding the total to 180 bottles, this works out to about six 23-litre (6-US gallon) batches in a year.
4. Make double your yearly expected consumption, in as short a period as possible, ideally all within one or two months. That’s 12 batches all in one fell swoop. Put half of the wine away in your cellar, and leave it. Drink the other half as young wine, as you need it.

At the end of one year you can start opening those fully aged bottles, and enjoy the tremendous improvement that good cellaring can bring. On the anniversary date of your big batch, make another 6 batches, all at once, and put them at the back of your cellar. Naturally, when you first start, you’ll need both the space, the equipment, and the money to make a dozen batches of wine all at once.

The second way of filling your cellar is a little easier: get a second carboy and double up your batches every time you make wine. Bottle one for your use, and put the other in the cellar. Staying on a regular schedule will maximize your use of equipment. Don’t leave your carboys idle after you’ve finished using them for a previous batch. Over the course of a year, you should be able to get at least an extra 6 batches salted away for ageing, and make a good start on your cellar.

The most useful thing you can do is to match your cellar to your needs. A cellar should hold a variety of wines, ready to drink, for different meals, and for different seasons. In summer, most people want lighter fare on their table, and the heat makes us crave cool, refreshing beverages. In the winter, hearty, richly flavoured meals chase off the chill, as do robust, hearty wines. So you may prefer a light, refreshment-type wine (Island Mist) in August, while a good Port is a definite must for a snowy winter. For every season, there is a cuisine, and for every cuisine, there is a wine.

But remember that every wine you want to drink is an appropriate wine. Any suggestions here are only meant to help you get the most out of your wine-drinking lifestyle. If anyone tries to intimidate you about your wine choices, or insists that there is only one wine for any given occasion or food pairing, ignore them. The best wine is always the one that you like, not the one someone tried to intimidated you into drinking.

Wine-Food Basics: Intensity of Flavour

The whole idea behind matching a particular wine to a certain food is to try and achieve synergy from the interaction of flavours. In a way, wine is like a super-condiment, not just tasting great by itself, but helping food to taste better as well.

What you want is to get the most out of each part of the meal. If you served an Old Vines Zinfandel with Mac ‘n’ cheese, it would completely overwhelm the relatively innocuous flavour of the pasta and cheddar. Similarly, if you serve a delicate Riesling with Carolina Barbecue, the intensely smoky barbecue would show up the Riesling, making it taste weak and thin. The idea is to try to match the intensity of the food you’re eating with the power of your wine.

At the high end for white wine you find Chardonnay in its many guises, and Sauvignon Blanc. For reds, it’s the big Italians (Barolo, Amarone-style), Cabernet and Bordeaux variants, Chateau Neuf du Pape styles, Zinfandel and Shiraz. These will usually stand up to the most flavourful and intense foods.

In the vast middle ground of medium-intense wines, whites include Gewürztraminer, Chardonnay blends, and some of the lighter 'Fumé'-style Sauvignon Blanc. Medium reds include Rhone-styles, Chianti, Graves-style, Rioja, Merlot and Valpolicella.

Light whites include Pinot Gris (or Grigio) dry Riesling, Muscadet, Soave, Verdicchio and California Chablis-style. Light reds go from blush wines, to Beaujolais, to Pinot Noir, and California Burgundy.

As a good rule of thumb, light food (i.e., a poached, skinless chicken breast and steamed carrots) is best served with a light wine (in this case, perhaps a nice Italian Soave). That way, the delicate flavour of the food won’t get pushed around. Heavy food (i.e., a big slab of prime rib with garlic mashed potatoes and mushrooms) won’t overpower a big, flavourful Cabernet or Zinfandel. You’ll have to decide yourself where your cut-off for light or heavy is, but keeping it in mind will help you pick an appropriate wine.

The list of suggestions below isn’t by any means complete, nor does it take into account Winexpert’s house winemaking style (most wines are designed to be drank by the time they are six months old). However, it should provide a good, basic starting point.

Wine-Food Matching: Acid and Sweetness

Acid has a negative connotation in daily life, as does 'sour'. Yet while there’s nothing wrong with sweet, sour is under-rated. It heightens flavours, and ‘lengthens’ their effect on the palate. This isn’t just a perception: the ions that the acid unleashes on the palate open up the tastebuds and add to flavour intensity. (Thus, for example, apple pie needs a bit of lemon juice.)

Acid in wine does a couple of things: it can either highlight or cut through sweetness, and it can help cleanse the palate of strongly flavoured dishes, readying you for another sip. It also helps the wine stand up to other acidic flavours. A really flinty-dry Sauvignon Blanc will taste wonderful with a seafood dish laced with fresh limejuice, where a soft off dry Riesling would taste flabby and weak.

This also works backwards. If you’re serving a fresh juicy peach with a flinty-dry Sauvignon Blanc, the wine will probably taste about the same as licking a battery terminal on your car. On the other hand, a delicate, off-dry Riesling (like a Piesporter style) will highlight the sweetness of the fruit, and seem perfectly balanced.

Wine and Food Matching: Fruit and Structure

Red wines are usually dry (free of residual sugar), and any perception of sweetness that they carry comes from the fruit character of the grape or wine style. So Shiraz is usually bursting with jammy fruit character, while French Cabernet or Montepulciano are less fruity, more austere and structured. For the purposes of food matching, think of structure in a wine like the structure of a song: is it light, airy and gently melodic? Is it heavy and dark, and intensely moving? Wines described as having ‘structured flavour’ tend to have less fruit, and more alcohol, tannin and acid. Really fruity reds work well with sweeter and more intensely flavoured sauces, such as barbecue sauce or cherry demi-glace, while less fruity, more structured wines work better on simpler dishes, such as pan-fried steak, or pork chops.

Also, really fruity wines tend to hold their own against salt. This is why overwhelmingly fruity wines such as Sauterne or Icewine taste great with Roquefort cheese or barbecued almonds, while an austere Alsatian Pinot Blanc (very dry indeed!) would be less satisfactory.

A quick word on wine and cheese: while the phrase seems to be lodged in the collective consciousness of wine consumers, the two don’t actually go well together in many cases, especially with dry white wines and most reds. Cheese is an earthy-flavoured, savoury, high-fat, calorie-dense food, and finding a wine that enhances it is a challenge. Still, your taste may vary, and cheese and wine might be your favourite. To each their own.

A Thumbnail List

All of the above information may be correct, but to be useful, we need a quick way of determining which wine will go with the foods we’ve chosen, and vice-versa. The best way to develop a guideline is based on flavour intensity. But remember, even though the list below will work in most cases, what you yourself prefer to drink is the ultimate arbiter.

Light WhitesFoods

Pinot GrisDelicate fish, sole, cod, oysters,

Dry RieslingSimply prepared chicken dishes

Manoir Blanc          

Soave                     

Verdicchio             

Chamblaise             

Medium WhitesFoods                                  

GewürztraminerMedium white fish, Snapper, scallops

Sauvignon BlancMore flavorful (herbed) chicken dishes

Chardonnay SemillonVeal or pork chops

Heavy WhitesFoods

BC Okanagan ChardonnayHeavy or oily fish, salmon, tuna,

Ruisseau Blanclobster, Chinese food or other

Murray River Reservespicy cuisine

Light RedsFoods

White MerlotSalmon, duck, roast chicken

Bergamais                              

Pinot Noir                              

Domaine des Brumes               

Spanish Rioja                         

Medium RedsFoods

ChiantiGame birds (if you eat a lot of pheasants)

GravesGrilled veal, pork roast

Burgers

Merlot                                   

Valpolicella                            

Heavy RedsFoods

Ranch 11 Cabernet SauvignonLamb

BaroloSteak

Luna RossaVenison

Old Vines ZinfandelRich sauces

Australian Shiraz

Australian Cab-Shiraz            

The first thing you’ll notice about this list is that a) it isn’t complete, b) some wines and foods are repeated more than once, and c) if you made only one batch of wine for each of these, you’d have an 800-bottle cellar to contend with!

First of all, as a thumbnail guideline, you’ve got a lot of leeway for matching your foods and wines. Think of the matching challenge as a playground, not a prison, and have some fun with it.

Secondly, there is a lot of overlap between different wines and different palates. Many think that really crisp dry Sauvignon Blanc is a terrific match with Szechwan cooking, while someone else might favour off-dry, spicy Gewürztraminer; there’s always another wine that might work equally well with different foods.

Thirdly, you don’t need a thousand bottles in your cellar just to have something to drink with dinner. Start by making the wines that you like to drink just for themselves, and to fill out your dinner-table needs, pick a few food-friendly wines. The following list of wines and alternates will work with a broad range of food choices and cuisines, and won’t overload your cellar.

Whites

Rosé/Blush (any off-dry to medium will do)

Pinot Gris/Verdicchio/Soave

Sauvignon Blanc/Fumé Blanc

Chardonnay

Riesling/Gewürztraminer

Reds

Beaujolais

Pinot Noir

Chianti/Valpolicella

Barolo/Zinfandel

Cabernet/Merlot

Zinfandel/Shiraz

Others, for occasions

Port

Sherry/Icewine

Fruit/Mist wines

Champagne/Sparkling wines

A word on sparkling wine: it’s the ultimate food matching and goes with everything, from Thai food to Foie Gras, from pizza to partridge.  It and can be drunk from appetiser to dessert without seriously clashing with any food.

This is by no means a complete course on food and wine matching. For more information, you may try any of the books listed below, or try the wine and food section of your local bookseller:

• Wine With Food, Joanna Simon
• Fine Wine in Food, Patricia Ballard
• Pairing Wine with Food, Robert and Virginia Hoffman

In fact, kit wine will age similarly and as well as most wines made from grapes. The most important factor, other than the integrity of the wine itself in the bottle, is how the bottle is stored. If you keep a decent wine in a cave at a temperature of 10ºC/52ºF, with 60-80% humidity and zero light or vibration, and seal it with a quality cork and never move or disturb it, it will last a couple of decades without spoiling. However, inappropriate temperature, vibration, low humidity and change or variance in these conditions will affect your wine negatively.

Making Sure Your Kit Wine is Ready

The first stage in the ageing process is seeing to it that your wine is in the right state as it goes into storage. Clearing should be finished, and the wine should be stable in the bottle, carboy or barrel. If you do intend to age your kit wine, make sure it has between 35 and 50 parts per million (PPM) of free sulphur dioxide (SO₂ or FSO₂) when you’re ready to bottle it. FSO₂ decreases over time and becomes 'bound' SO₂ that is no longer able to protect the wine from oxidation or bacterial spoilage.

Some kits already contain adequate sulphite powder in their additive packs to ensure the 35-50 PPM level, while others have a more conservative amount. But in kits that have a lower level, you’ll always find a note in the instructions at the bottling stage, which reads something like, 'If you intend to age your kit more than six months, please add an extra one-quarter teaspoon of metabisulphite powder to the wine before bottling.'

This of course raises the question of why, if 35–50 PPM is the right level, that extra sulphite isn’t just included in the package? We find that in general, people who make kits drink them fairly quickly. And with the advent of 'wine-on-premise' operations (shops where you can make your wine on-site and take it home after bottling), manufacturers began to see the rise of 'trunk-ageing.' That is, if you caught an on-premise winemaker loading his cases into the trunk of his car and asked how long he intended to age his wine, the answer might well be, 'about three miles.'

In order to leave these quick-consumers a choice about the sulphite levels in their wine, some manufacturers left it low: you can always add more later, but you can’t get it out once it’s in the wine. Automatically including it would have added to the cost of the kit, and would also have resulted in the wastage of vast amounts of sulphite, as people who intended to drink their wine quickly simply threw the extra packets away.

If you’re in doubt about your own kit sulphite levels, either follow the manufacturer’s instructions or get a sulphite-testing kit and check your levels. Remember that nobody has ever spoiled their wine by doing too much testing and checking.

Bulk or bottle?

People often suggest that ageing in bulk, in the carboy, will produce better wine. Unfortunately, that isn’t actually correct. Once the wine is completely clear and stable, carboys don’t present any advantage over bottles, for medium-term storage. There is no particular chemical process that is aided by storing it in a larger volume.

Remember that even major wineries work to get their wines stable and ready, and then as soon as they are, they put them into bottles to finish ageing. For these wineries, there is simply no debate: it’s bottles rather than bulk, even though bulk potentially could be less expensive for them. In fact, the entire concept of ageing wine only came about in the first place, in the 1600’s, after the adoption of bottles and corks for wine storage.

However, there are two small factors that might favour bulk-ageing in certain circumstances. First of all, if your ageing/cellaring area goes through a lot of temperature fluctuation, then the larger bulk of a 23-litre/6-US gallon carboy will provide more thermal mass to ride out the temperature shifts, preventing sudden thermal shocks to the wine.

Secondly, if your wine is resting quietly in a nicely topped-up carboy, there’s no way to sneak a bottle to see if it’s ready. This premature sneaking can be a challenge to wine connoisseurs as well as to home winemakers. Some winemakers go so far as to store their best bottles at a considerable distance from their own homes, requiring a lot of effort to get to. After all, it’s very tempting on a relaxed Friday evening, after dinner, to get the sudden notion of digging into the cellar to try out your treasures.

If this temptation is likely to be simply too much for you, you may indeed need to resort to a carboy to restrain yourself. But in general, the best way to age your wine is in bottles.

Acceptable Cellaring Conditions in the Average Home

Temperature: Cool temperatures (about 12-17ºC or 55-65ºF) prevent heat damage (browning and oxidation), and keep the ageing process moving at a reasonable pace. Below this temperature range, wine will age very slowly, and above it, wine will age more rapidly. However, if you can’t store your wine in this range, don’t worry: anything below 22ºC/70ºF is reasonable for at least a year or two of ageing, if the humidity isn’t too low, and the temperature doesn’t fluctuate.

Consistent Temperature: Fluctuations in climate are actually much more damaging even than high temperatures. When wine alternately heats and cools, it expands and contracts inside the bottle. Because the bottle isn’t changing size, this means the wine will be pushing and pulling against the cork, and will either push it right out of the bottle, leak, or start drawing in oxygen — any of which will result in ruined wine in very short order. Your cellar should have less than a 5ºC/10ºF seasonal variation from summer to winter and less than a 1.5ºC/3ºF variation over the course of a day.

Humidity: Seventy percent humidity is ideal for most wines, but anything between 60–80% will suffice. Humidity over 80% can encourage mold, which will attack corks and ruin labels. Humidity under 60% will cause corks to dry, allowing evaporation and oxidation.

Darkness: Direct, bright light exposure (such as direct sunshine or glaring spotlights) can cause protein hazes and off aromas. Fortunately most household lighting isn’t that powerful. When given the choice, a darker area is always preferable to lighter.

Vibration: It may surprise you to learn that this is even a problem. But whether the vibration comes from appliances or a railroad junction outside the living room window, it can shake the wine so badly that some of the ageing processes don’t work, and the wine simply falls apart.

Odors: Most people don’t store paint or gasoline in their refrigerator, for the reason that the volatiles and solvents in petrochemicals, cleaning agents and household chemicals would rapidly taint food, rendering it inedible. The same thing could happen to your wine, if it becomes exposed to volatiles or other chemicals. The place in most houses where odorous chemicals are stored is the basement.

Tips for Battling Ageing Problems

Temperature fluctuations: Minimize the impact of temperature changes by keeping the wine up against a north-facing wall. Sunlight striking a foundation or the earth around it can cause a temperature flux, so steer clear of south-facing walls. You might also want to build an enclosure around your wine rack if it’s out in the open: this can help diminish convection currents, and increase thermal inertia. The enclosure doesn’t have to be anything fancy; you can create it from things as simple as Tyvek (the foam-board house insulating material), duct-tape and corner brackets.

Lack of humidity: In colder, drier climates like the north and the midwest, humidity can drop quite low, especially in winter. Too low and your corks will dry out, allowing oxidation and, potentially, leakage. Humidifiers sold for home use are not a good answer; they work too well, and can cause a build-up of mold and mildew in places like the basement, where air circulation is low. It makes more sense to set up a passive humidifier. Essentially this is a pan of water, a clean dishcloth and a cinderblock. Set the pan of water on top of the cinderblock in your wine cellar, drape the dishcloth half-in and half-out of the pan, and tuck the bottom end on top of the block. This will allow the towel to wick the moisture out of the pan and increase the evaporation into the air. The cinder block will hold any excess moisture and release it slowly, helping keep the humidity steady, even in a cellaring area as big as 10 feet by 10 feet.

Cellaring wine used to be a rich man’s game. Other than wine merchants storing stock for future sale, only the highly wealthy could afford to purchase age-worthy wines in large volumes, and then wait as the years passed to sample them as they approached their peak. The French used to say that you didn’t buy Bordeaux for yourself, you bought it for your children, while you drank the wine your father had bought.

Now home winemakers can also age their wine, simply, easily and much more cost-effectively than their predecessors. With wine kits, you can age a wide range of varietals and styles, from growing regions around the world. You may even feel a sense of poetry about it, following your wine down the years, watching it evolve, tasting the changes and appreciating the ebb and flow of time. However, at the same time, you shouldn’t wait too long, lest your wine become aged past its prime.

However, for most of the whites, and for virtually all reds, the time needed to smooth out the wine and allow it to express its mature character is actually six months. Whites intended for ageing may display exceedingly high acid levels at first, which will soften over time, uncovering wonderful textures and flavours. With age, most red wines that begin life with obvious fruity aromas and some degree of astringency will develop softer, gentler, more complex aromas and flavours. The wines become richer, as the fruit mellows and the astringent tannins relax and contribute to the body and character.

To open a wine too soon is akin to trying to eat a cake that is only half-baked. Allowing time to do its work always produces the best, most delicious results.

Components of wines differ by variety or blend, and thus react differently to ageing. Some wines require longer ageing periods than others. For example, notice the differences between wines in the following chart:

The following factors exert influence on the rates of ageing, and can contribute to a better ageing potential:

Storage – Storage conditions are a very big factor. Wines must be stored at a constant temperature (the ideal would be 7-13C/45-55F), need to be shielded from light, should be stored where they will not suffer from vibration, and should be in a place with 60-75% humidity.

Cork quality - The longer and less porous the cork, the better the oxygen barrier, extending ageing potential.

Ullage - The amount of headspace in the bottle. Leaving 1 inch is best.

Sulphite level – Higher concentrations protect from oxidation.

The ageing period needed for different Winexpert products will depend on many factors. For example, using a high quality cork, such as Nomacorcs, or adding some extra sulphite at bottling will extend the maximum age period. Thus, the following is useful only as a general guideline:

However, as a rule, the more intensely flavoured and darker a wine is, the longer it will benefit from ageing. So you can use the guide below to give you a very general idea of the suggested ageing periods.  In Calgary with the right storage conditions these numbers may often be doubled.

• Island Mist: drinkable at bottling time – holds up to one year
• Vintners Reserve Whites: minimum one month – maximum one year
• Vintners Reserve Reds: minimum two months – maximum one year

• Selection Original and Limited Edition Whites: minimum 1-3 months – maximum 1-2 years
• Selection Original and Limited Edition Reds: minimum 3-6 months – maximum 2-3 years

• Selection Estate Whites: minimum 2-4 months – maximum 2-3 years
• Selection Estate Reds: minimum 6-9 months – maximum 3-4 years

Some wines are more susceptible than others to poor storage conditions. In general, white wines - particularly off-dry wines and Champagne - are more frail than reds. Grape variety can also make a difference to how well the wine does in storage; so you would find that Cabernet Sauvignon wines are generally more resilient than Pinot Noirs. However, no matter what the wine, it always pays to minimize the risks associated with bottle storage.

Temperature: Constant temperature is the key. By causing the wine inside the bottle to expand and contract, swings in temperature rapidly ruin bottled wine. Ideal cellar temperature is 7-13C/45-55F. Lower temperatures slow the maturation, though the extra time allows more complexity to develop. Wine could be safely stored to within a degree or two of freezing, but it would take decades to develop. On the other hand, wine could be stored at temperatures up to 20C/68F, where it would mature quite rapidly. Temperatures any higher than this will quickly damage the wine.

Light: Sunlight and ultraviolet light (ie. fluorescent lamps) are as bad for wine as excessive heat, but these problems are usually much easier to overcome. Though most wines are protected to some degree by coloured glass bottles, place your bottles in areas away from direct light, or else cover them with a blanket.

Humidity: Some degree of humidity is beneficial for long term storage, to ensure that the exposed end of the cork does not dry out and allow oxygen into the bottle. But beware of air conditioners, since they actually suck moisture out of the air. Ideally, the relative humidity in your storage area should be between 60-75%. Humidity higher than that encourages mould growth, not to mention label deterioration.

Movement: Wine does not take well to constant movement or vibration, particularly if there is sediment present, meaning that a secure storage space is a must. Don't put your bottles next to the washing machine, for example, or in a storage area where they will often have to be moved to reach other items. Secure storage should also mean storing bottles horizontally, allowing constant contact of the wine with the cork, preventing the cork from drying out and letting air in.

Do a simple check of all environmental influences in or near your storage area. For example, areas such as garages or attics, which seem cool, may be subject to temperature fluctuations due to lack of insulation. A good option for a secure storage space is to insulate a small room, large cupboard or area under the stairs – an area that does not contain any heat sources like a water pipe or a boiler.

To be sure the temperature is stable, check it periodically with a thermometer. A good way to do this is to put a floating thermometer in a one-litre (one-quart) jug of water, and leave it covered in the space for 24 hours. This will let the water stabilize to the ambient temperature, and give you an accurate reading.

Bulk ageing – that is, ageing a whole batch of wine in a single large container – is not necessarily preferable to ageing in individual bottles. While each method of ageing wine has pros and cons, there are no particular chemical or biochemical advantages that favour the bulk method over using bottles. Even commercial wineries, when they age their vintages, put the wine in bottles rather than ageing in bulk.

We generally don’t recommend long bulk ageing, since there are certain risks involved that don’t apply to bottled wine: You have to check your sulphite levels periodically and add more sulphite as time goes by, to prevent oxidation. And even if you stopper your carboy with an airlock, the carboy is not airtight, which could allow the wine to oxidize.

However, there are a few advantages to bulk ageing for at least a while:

• Any sediment drop-out is left in the carboy.
• All of the wine ages at the same rate.
• The bulk size shields the wine against rapid temperature change.

But also keep in mind some of the advantages of bottles:

• A carboy is bulky, so bottles are more convenient to store.
• You have no worries about drying out airlocks or checking sulphite levels.
• You can try the wine periodically, to see if it’s ready or should be aged longer.

With all of this said, if you do decide to bulk age your wine, you would need to follow these procedures. This would be taking place after all your additive packages have been added, so you are right at the bottling stage. Rack the wine off the sediment just once after it has cleared, into a new, clean carboy. Make sure it is topped up to within approximately 1-2 inches from the neck of the carboy.

You would be advised to add 1/4 level teaspoon of potassium metabisulphite (mixed in 1/2 cup of cool water) to your wine at this time, to allow it to age a further two or three months. It is important to monitor the sulphite levels, because if they are low, the wine will not have any aging capacity at all.

I have added the grains to the hop sock, tied a knot on the top, leaving the Hallertau hops for later.  I have activated the liquid yeast which will be added to my primary in 3 hours.

The water in the stainless steel pot has come to a simer (just before the boil) so I have added the hop sock. 

The hop sock was not entirely covered in water so I added some more.  I have turned the hop sock over and occasionally stir and use my spoon to try and get juice out of the hop sock.  You can see how quickly the water is turning dark brown.

While the pot simmers I prepare for the next step.  At 20 minutes I will remove the hop sack from the pot, putting it into this strainer.  I have put another pot on the stove bringing the water to a boil.  It will then be poured onto the hop sock getting all the dark joice out.

I have placed the hop sack in the strainer and will then pour hot water into the hop sack, will remove the juice and then do the same thing a second time.

I have poured the juice obtained from the strainer into the pot, I then simmer the liquid for another 20 minutes.  I then took the pot off the heat and added the Hallertau hops and then allowed to cool for a few minutes. 

To release extra enzymes from the grains shock cool the liquid by putting ice into the primary. Be careful with the hot mixture, pour it into the primary.

I have moved to my wine room.  When you open the Barons kits there is a package of bentonite, Saas Hops and dry yeast along with the dextrose that we provide for bottling.  Since I will be using liquid yeast I discard the dry yeast.  Pictured here is the sanitized primary and whip along with a bottle of reverse osmosis water.  With the majority of beer being water we recommend our water which is available in all of our stores.

I have added the malt to the primary along with the juice and added the bentonite.  The initial Specific Gravity was 1.050.  After using the whip on my drill for 3 different 5 minute intervals the SG raised to 1.055.  The instructions read that it should be 1.046 - 1.052.  I always take the extra time to stir the malt and obtain a higher SG.  I now add the Saaz Hops that came with the kit by sprinkling them on the surface.  The temperature of the malt is 23 C.  The liquid yeast is starting to bulge.  I am going to place the primary on the concrete floor so that the temperature will drop.  Remaing is the dextrose to be used at bottling as well as the discarded dry yeast.  Lid is on with the airlock half full of water.

The temperature of the malt has dropped to 21 C, the yeast has expanded in the package so I am ready.  I cut the corner of the yeast package and poured the yeast onto the surface. 

Day 1 - the SG has started to drop today, it is at 1.045 with a temperature of 68F/20C.  Now that the yeast has started fermentation I have moved the primary to my coldest location in a back storage area.  The liquid yeast is very robust, I am going to lager this beer so want to ferment cold.  Yeast ferments the natural sugar in the wort producing both alcohol and CO2, that is why foam is now visible on the surface.  Just by the way our Barons kits are 100% malt with nothing added.  Beer can kits often only contain 1/3 malt with 2/3 dextrose.  They also call for additional dextrose to be added in the primary.  This type of beer kit is not a good advertisement for home brew because you can't get away from the cider taste produced from fermenting so much sugar.

Day 5 - the SG is 1.020 the temperature is 16C.  I once fermented a Pilsner liquid yeast at 23C (it should have been 9-13C), the result was undrinkable.  When you use liquid yeast make sure that you keep within the correct temperature range.  If you don't have a cold spot then stick with the dry yeast.  The directions say after 3-5 days when the SG is 1.020 or less to rack the beer into a glass carboy.  It could be racked today but I always take extra time at each step.

Day 6 - the SG remains at 1.020 the temperature is 16C. 

Day 7 - the SG has dropped a little now at 1.018 the temperature is 16C.  I have sanitized everything that will come into contact with the beer.  Transferred the beer into one of my Italian carboys.  Here is a picture of the new carboy.  I am going to leave the carboy on the concrete floor to see if I can get the temperature down some more.  The instructions say that the next step will take 14 days, this has never been enough time for the fermentation process to finish.  As the yeast ferments the natural sugars it produces both alcohol and CO2.  I watch the surface,  when there is absolutely no activity then I check the SG which will be 1.009 - 1.016.  I will be looking for a low number.

Day 8 - looking at the rim you can see good CO2 bubbles - everything is a go.

Day 41 - the carboy has sat on the concrete in a cool room so the temperature has remained at 16C.  The SG is 1.010, the surface activity has stopped about 10 days ago.  Rule is never be in a hurry, never go by the number of days in the instructions, always go by the SG .  The beer could remain in the carboy for a few more weeks, protected by the yeast bed.  You will notice yeast dust on the rims of the carboy, also an inch yeast bed.  To allow the beer to totally clear I am moving the carboy into my main wine room, will rack it off the sediment and allow it relax for a few days.  Picture on the right shows the racked beer leaving the yeast bed and side dust behind.  The white wines are a Vintners Reserve German Mueller Thurgau on the left and a Limited Edition German Traminer Spatlese on the right.

Day 42 - Way to determine the final alcohol level - take your starting specific gravity, subtract your finished specific gravity and divide by 7.36. For example: Initial S.G. was 1.055; Final S.G. 1.010; drop in gravity .045.  Next, the figure obtained in this way is divided by 7.36. The result obtained is the % of alcohol by volume in the wine, i.e. 45 / 7.36 = 6.1% alcohol.

Day 43 - My wine room is a constant 20C.  Just to confirm I have a stick - on thermometer on the outside of my carboy,  Yep exactly at 20C.  Scheduling to bottle tomorrow night.

Included with the Vintners Reserve kit - 15 G of Elderflower and flavour pack.

Sweetness: Off-Dry | Body: Medium | Oak Intensity: None

read more- wikipedia...

In the kit is the large bag of concentrate, a small flavour pack, edlerflowers, yeast, bentonite, potassium sorbate, potassium metabisulphite and isinglass.  The first thing to do is sanitize anything that is going to touch the concentrate.  Once the primary is sanitized I add the concentrate (always rinse the bag out with some water and add it) and then add reverse osmosis water and bring the level to 23 litres.  Before I add the bentonite I check the Specific Gravity which is at 1.080.  The instructions say that it should be 1.080 to 1.097.  I add the bentonite and then stir using the wine whip and drill.  To make award winning wine I believe this is the most important step.  Stir Stir Stir - if you don't have a whip multiply these numbers by at least three.  5 minutes, took a brake and then another 5 minutes brings it up to 1.092.  I then sprinkle the dry yeast and elderflower package onto the surface.  Lid on with water in the airlock.  Teperature is 20 C.  Nothing to do for a week.

Day 1 - SP is 1.090, temperature remains at 68F/20C.

Day 5 - SG is 1.020 temperature at 70F/21C.  The instructions say after 5-7 days the SG should be 1.010 or less.  The number of days is a ballpark guess, we always go by the actual SG.  We wait.

 Day 6 - SG is 1.010 temperature is 70F/21C.  Ready to rack - will do it tomorrow.

Day 7 - SG is 1.002 temperture is 70F/21C.  The surface has gone real creamy.  Never be in a hurry when it comes to wine making.  An extra day at this point only helps.  I transferred the wine using my syphon hose into a sanitized carboy.  I left the yeast bed behind.  Here on the right is this new wine as it joins my wine room.  The instructions say that after 10 days to check the SG which should be .996 or less.  The yeast continues to ferment the natural sugars and will create a new yeast bed as well as the surface will soon be covered with bubbles.  I use the surface as an indicater to help me determine progress - as long as there is any activity I wait.  This may take up to 3 weeks maybe more.

Day 8 - lots of CO2 activity - everything loods good.

Day 9 - fermentation continues  The instructions read that after 10 days, check your SG. It should be 0.996 or less.  You can see a lot of surface activity so I just leave the carboy alone.  25 days later the activity slows - fewer bubbles around the rim.  The secret of making award winning wine is time and patience.  If you follow the instructions according to days you will not produce excellent wine.  On day 41 - I have some time to stabalize my wine.  The SG is 0.992.  I add the package of metabisulphite to the carboy, then the sorbate and finally the chitosan.  I then stir these in the carboy stirring up the yeast bed.

Day 41 - I use a degassing system to remove the CO2.  Once most of the gas is removed I then finish degassing with the Vacuvin system.  In this picture the foam is one inch from overflowing through the bung.  I control the vacuum for over 2 hours slowly increasing the vacuum.  Check out www.winegasgetter.com .

5 hours on the Gas Getter and the CO2 is almost done, at 9 hours the picture on the right shows how the wine is starting to clear.

Once my wine is degassed and starting to clear I will rack it off the sediment and then add the F-Pack.

Day 42 - Way to determine the final alcohol level - take your starting specific gravity, subtract your finished specific gravity and divide by 7.36. For example: Initial S.G. was 1.092; Final S.G. 0.992; drop in gravity 0.10.  Next, the figure obtained in this way is divided by 7.36. The result obtained is the % of alcohol by volume in the wine, i.e. 10 / 7.36 = 13.6% alcohol.  It is 24 hours since I stabilzed this wine.  I used the vacuvin this morning and it clicked right away, all the CO2 has been removed.  It is clearing nicely, the top 2 inches is clear.

Day 44 - the wine continues clearing - now 2/3rds clear.

Day 50 - the wine has cleared, you can see the yeast bed and yeast dust on the sides in the picture on the left.  Today I sanitized another carboy, added the Flavour-pack to the carboy and then racked the wine off the sediment bed.  In the racking you can see that the wine on the right is a little cloudy so it will need some time to clear.  I like to bulk age so will give this project lots of time.

click here to read more...

Maintaining the quality and identity of Vintners Reserve was our primary goal. Winexpert achieved this by carefully deconstructing the fundamental characters of the wines’ existing formulations and using it as a guide to recreate the highest quality wine kits in their category.

The result is wine kits optimized and enhanced with the latest advances in winemaking research, maximizing the varietal character, flavour, and aroma while maintaining the consistency and high-quality our users expect.

The benefits of our new wines include:

• Stronger varietal character for ‘true to style’ flavours and aroma

• Fuller mouth-feel and weight for ‘big’ taste impact

• Improved tannin profile and intensity, unique and appropriate to each style

• Bolder, more expressive oak character, for increased structure and richness

• Improved aromatics, for enhanced bouquet and more defined ‘nose’

• Subtly enhanced alcohol levels, driving finish, increasing mouthfeel and sensory

impact

• Enhanced fermentation characteristics, including optimal fermentation rates

With these improvements Vintners Reserve fulfills its mission statement to be the best wine kit in its category. We know you will agree when you taste the new Vintners Reserve and immediately experience the perceptible improvements in quality.

Winexpert undertook this initiative to maintain its position as the marketplace leader in quality and value, and to maintain the integrity of the Vintners Reserve brand.

The consistent representation of Vintners Reserve as a quality-leading wine kit in the 4 week wine kit category is crucial to one of our most important market segments.

ABV: Alcohol by Volume. Usually between 11% and 13.5% in dry table wines made from kits.

Acid: Grape juice contains a mixture of fruit acids (tartaric, malic and citric). They help balance the flavour of the wine with fruit character and residual sugars. Your kit may be adjusted with extra acid, both to keep the pH low and to balance a sweetened wine.

Acetobacter: Bacteria that can attack wine to cause acetification—the conversion of wine to vinegar.

Acidity: Perceived in the taste of the wine as a level of tartness, acidity is a natural component consisting of mainly tartaric acid, at about 0.5 to 0.7 percent of the wine by volume.

Aerate: Exposing the wine to oxygen either through decanting or allowing the wine to 'breathe' in an opened bottle or glass. Thought to allow off-odours to bow off in older wines, and to soften aromas in younger ones.

Ageing: A complex series of chemical reactions, both in the carboy and the bottle, which combine components in the wine to produce new flavours. Some carboy ageing can be beneficial, but the most controlled and safest place for wine ageing will always be in the bottle, under a good quality cork.

Airlock and Rubber Bung: Together they form a one-way valve that seals the carboy at the neck. Some primary fermentation buckets also have an airlock port. These prevent oxygen and spoilage organisms from entering, and allow fermentation gases to escape.

Alcohol: The byproduct of fermentation wherein the yeast metabolizes sugar in roughly equal parts of carbon dioxide and ethanol.

Aperitif: Wine that is usually drunk by itself or before a meal in order to stimulate the appetite. Dry Sherry and vermouth are traditional aperitifs.

Astringent: Caused by acid or tannin, or a combination of both, refers to the mouth-puckering character of some wines.

Atmosphere: Technical term for pressure in a wine bottle. Average internal pressure in sparkling wine is 6 atmospheres.

Autolysis: Breakdown of dead yeast cells (lees). While autolysis is sometime encouraged in winemaking, it’s usually avoided in kits by early racking from sediment and finings.

B

Barrel-aged: Refers to wines that are fermented in containers such as stainless steel, then placed in oak barrels to mature. Also refers to wines that are fermented in the barrel.

Barrel-fermented: Some white wines, notably Chardonnay, may be fermented in barrels rather than in stainless steel to impart a subtle oak character.

Bentonite: A fining (clearing) agent made from a type of clay (Montmorillonite, a naturally occurring hydrated aluminosilicate of sodium, calcium, magnesium, and iron). Fining agents clear wine by removing proteins, colloids and dissolved and suspended materials from solution. Also added to a clear juice at the beginning of a fermentation to provide yeast nucleation sites and speed the onset of fermentation. 5 ml (one teaspoon) weighs approximately 3 grams.

Bergamais (pronounced 'Ber-ga-may'): A Canadian Home Wine Trade Association (CHWTA) trademarked name used in replacement of Beaujolais. Medium-red in colour with forward fruit and cherry notes, it is ready to drink sooner than many other reds, and isn’t a good candidate for long-term ageing.

Blend: To assemble individual lots of wine together to make one wine. Can apply to different grape varieties, or grapes of the same type from different vineyards, regions and vintages.

Blind tasting: Tasting and evaluating wine without knowing what it is. A very useful practice for winemakers, as it removes prejudices and expectations from the tasting environment.

Blush: Pale, pinkish-coloured wine. May refer to a sweet rosé such as White Zinfandel.

Body: The tactile impression of wine in your mouth. Think in terms of light, medium and full--or skim milk, whole milk and cream!

Bottle: A small container with a neck that is narrower than the body. Most wine bottles are made of glass because it is nonporous and visually pleasing: it keeps air out and you can see inside. Bottles come in a variety of shapes and sizes, but the most common is 750 ml (25.6 ounces) in volume. A standard 23-litre/6-US gallon kit will require between 28 and 30 bottles when finished. Screw-top bottles are currently unsuitable for home winemaking because the machinery required to put a new top on is prohibitively expensive.

Bottle Age: Time that wine has been allowed to mature in a bottle.

Bottle Shock: Freshly bottled wine is not only highly agitated by the filling and corking process, but also contains quite a bit of unbound oxygen. This shows up as a muted aroma, flat taste and dull character compared to the wine just before bottling. It usually disappears after a few weeks, but may be present for longer. Also known as Bottle Sickness.

Breathing: Wine is an ongoing chemical reaction. When a bottle is opened, the interaction between air and wine will modify its flavours and aromas. Young kit wines often benefit significantly after breathing for an hour or more, but very old wines may fall apart completely soon after exposure to oxygen. Breathing requires decanting, since merely pulling a cork from a bottle exposes too little surface area of the wine for it to pick up much oxygen.

Brix: This is the percentage of sugar by weight in grape juice. For example, 25 Brix is 25% sugar. Most kit manufacturers use SG (Specific Gravity) but some commercial wineries and most textbooks use Brix. Also referred to as Degrees Brix.

Bung: Cone-shaped rubber or silicone plug, usually with a hole through the cone’s axis to accommodate an airlock. Fits tightly into the neck of a carboy to keep out air, dust and organisms.

C

Campden Tablet: Source of SO₂ (sulphur dioxide) in wine making. Unless otherwise identified, a Campden tablet is the sodium form of metabisulphite. It kills certain bacteria and inhibits most wild yeast. It also prevents oxidative spoilage by binding to free oxygen in wine and grape juice. This binding effect also eliminates free chlorine from water solutions (i.e. tap water).

Capsule: A plastic or foil dressing that covers the top of the cork and partway down the neck of a wine bottle. Purely decorative, a capsule doesn’t extend or impair wine ageing in any way.

Carboy: A large bottle-shaped container made of glass or plastic. The most common sizes are 23 litres (6 US gallons) and 11.5 litres (2 US gallons). Glass is easy to clean and sanitise and provides an impermeable barrier to oxygen, and its transparency makes checking on the progress of clearing very easy. Newer PTFE plastic carboys have many of the advantages of glass without the danger of breakage, and are much lighter.

Cellaring: Storing wine in a controlled environment, usually to improve it through age.

Chaptalization: Adding sugar to grape juice to increase the alcohol content in the finished wine. Used in kits to force alcohol content higher after fermentation has begun.

Chloriclean: See Diversol BX/A.

Chitosan (pronounced 'kite-oh-san'): A fining agent. Technically an acetylated glucosamine polymer closely related to cellulose (wood fibre). Although people with shellfish allergies may be alarmed at the source of Chitosan (chitin derived from the outer shells of ocean crustaceans), it has no allergenic properties. The shells are powdered and repeatedly treated with heated alkaline solutions to destroy all proteins (allergic reactions are caused by specific protein chains). Chitosan is protein-free, is approved for dietary use, and is commonly used as a water treatment product.

Clarification: The process of fining and filtering wine to remove suspended solids and increase clarity.

Claro KC: Two-part liquid fining that uses colloidal silica and Chitosan in succession.

Cleaning: The physical action of removing dirt, visible residue or debris from equipment. Distinct from sanitising, cleaning comes first.

Coates Law of Maturity: Defined by Master of Wine Clive Coates, this law states that a wine will remain at its peak of drinking quality for as long as it took to reach that point. For example, if a wine peaks at 3 years of age, it will continue drinking at its peak for approximately 3 years.

Cold Stabilization: Chilling grape juice or finished wine to freezing temperatures to precipitate out tartrate crystals. Kit manufacturers usually cold stabilise their juices before using them in kits.

Colloidal Silica: (also known as Kieselsol). Silicon dioxide. A fining agent made up of 30% silicon dioxide (the same substance that makes up beach sand) in a water suspension.

Cork: A stopper made from the outer bark of the Quercus suber, the cork oak tree.

Cork Taint: Undesirable aromas in wine attributed trichloranisole, a by-product of mould growth on corks that have been in contact with chlorine.

Corkscrew: A pointed metal helix attached to a handle, usually with a lever arm, for drawing corks out of bottles. While there are a lot of complicated models out there, the simplest ‘wine waiter’ corkscrews tend to last the longest.

D

Decanting: Pouring wine from its bottle into a decanter or other container, either to separate the sediment from a very old wine, or to allow a young wine to breathe. Sediment decanters have bodies shaped more or less like a wine bottle, while breathing decanters have extremely broad bases, which fill only to their widest point when an entire bottle is poured in. This exposes the largest surface area of wine to oxygen, speeding the breathing process.

Dessert Wine: Often sweet, this type of wine has either a low alcohol content (icewine-style) or high (Port, Sherry and late-harvest style). US law defines any wine containing over 15% alcohol as dessert wine.

Disgorging: The process by which the sediment collected in the neck of the Champagne bottle during the riddling process is frozen and expelled prior to the final corking.

Diversol BX/A: A sanitising detergent commonly used in Canada for home winemaking, this is an alkalized chlorine detergent with other additives. Equipment must soak for at least 20 minutes to achieve sanitation, and then be rinsed thoroughly with hot water. Alkaline solutions should not be mixed with acids, amines, ammonia, or reducing agents, which release heat and chlorine gas, or used with stainless steel due to corrosive pitting.

Dry: Wine with zero or very low levels of residual sugar. The opposite of sweet. Can also mean a wine that feels rough or dry in the mouth.

E

Elderberries: An additive in some kits, the dried berries of the elderflower bush usually come from Belgium, although they do grow in all temperate climates. Add tannin and ‘plummy’ flavour, along with reddish brown colour, but the distinctive character is not appropriate to all wines.

Elderflowers: An additive in some kits, the dried flowers of the elderflower bush usually come from Belgium, although they do grow in all temperate climates. Add floral and licorice notes to aroma. Usually used in dessert wines, Riesling or Gewurztraminer, the distinctive character is not appropriate for all wines.

Eiswein: German word for Ice Wine, an extremely sweet dessert wine made from frozen grapes.

Esters: Chemicals formed in wine during fermentation or ageing that contribute to aroma.

Extract: Solids left over when all the water, sugar, alcohol, and acidity are removed from wine. High levels of extract result in more colour and body.

F

Fermentation: A naturally occurring process by which the action of yeast converts sugar in grape juice into alcohol, and the juice becomes wine.

Filtration: The mechanical removal of unwanted particles suspended in wine or grape juice.

Fining: Clearing wine through the addition of various protein or mineral agents. Finings work through electrochemical attraction, attaching themselves to solids in the wine and aggregating into clumps that fall to the bottom of the container.

Finish: The final impression of the wine in the mouth after swallowing, particularly in terms of length and persistence of flavour.

Flavour compounds: Organic compounds in grapes responsible for many of the aromas and flavours in wine.

Flavour intensity: How strongly wine flavours are perceived.

Flavours: The aromatic components of wine that define its varietal characteristics as noted in the mouth.

Fortified Wine: Wine to which distilled alcohol has been added to increase the concentration to a high enough level to prevent fermentation. Kit wine manufacturers strive to make their fortified-style wines (such as port and sherry style) complete, and the instructions in those kits include sugar ‘feedings’, or additions of sugar to active fermentation to increase alcohol content without impairing yeast activity. Some winemakers choose to fortify their port and sherry style kits in any case.

French Oak Chips: See Oak Chips.

French Paradox: The low mortality rate from cardiovascular disease among the French, despite their high-alcohol, high-cholesterol and low exercise lifestyle. Contrasted to the high mortality rate among Americans with a lower cholesterol, low alcohol and higher exercise lifestyle, it was theorised in a 1991 episode of the news program ‘60 Minutes’ that it was red wine consumption that gave the French this health boost. The theory was a real boon to sellers of wine (and wine kits.)

Fruit character: The characteristics the wine has derived from the fruit, including aromas, flavours, tannins, acidity and extract.

Fruit wine: Alcoholic beverage made from non-grape fruit juice. Fruit wines are always named (e.g. blueberry wine), since the word ‘wine’ is legally defined as a beverage made only from grapes. See also Mist Wines.

Fruity: The fruit aromas and flavours evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, and strawberry jam.

G

Gelatine: The most powerful of the protein fining agents and too powerful for most wine kits. In excess, it will remove colour and flavour compounds from wine. Not commonly used today, it is still mentioned in the literature.

Glycerine (also known as Glycerol): Some winemakers add glycerine to finished wine to add ‘fullness’ or ‘smoothness’, while others find it gives an unpleasant metallic taste. Glycerine cannot be removed from wine, so when in doubt, add in small increments, or only add to a portion of the wine so it can be blended down if too strong. A better solution is to buy higher-value kits that don’t require glycerine additives.

Grape Skin Extract: Natural pigment derived from grape skins, used to make a light-coloured wine dark purple. It is impossible to remove from treated wine, so when in doubt, add in small increments, or only add to a portion of the wine so it can be blended down if too dark. Can make wine a garish purple, leave teeth stained, and introduce a haze; and not all wines are supposed to be dark purple. A better solution is to buy kits that better suit your colour preference.

Grape tannin: Tannins in a red wine attributed to the grapes as opposed to winemaking methods.

Grape Variety: Type of grape, such as Chardonnay or Merlot.

H

Heating Belt: Low wattage electrical device that wraps around a primary fermenter or carboy to raise the temperature above ambient level of the fermenting area. Useful in winter or cold climates, as many wine kits require fermenting temperatures between 18°C-24°C/65°-75°F.

Hydrogen Sulphide: A combination of hydrogen and sulphur that can produce a smell of rotten eggs. Rare in kit wine, it’s a sign of poor yeast metabolism.

Hydrometer: A hydrometer measures specific gravity (S.G.) and is very useful for monitoring the progress of fermentation. You should take (and record) a hydrometer reading at each step in your winemaking process, until your wine reaches its final gravity.

I

Iodophor: An iodine detergent used as a sanitiser.

Isinglass: A positively charged collagen (protein) fining agent derived from the swim bladder of a type of African cichlid fish. Extremely gentle, it is sometimes used in conjunction with other fining agents.

J

Juice: Liquid expressed from fruit or vegetable matter, such as grapes.

K

Kosher: Kosher wines must be produced only by observant Jews under the supervision of a Rabbi. This is why, although wine kits might qualify as a Kosher food product, getting the wine to the bottle, still in a Kosher state, can be difficult.

L

Late Harvest: Wine made from grapes that have been left on the vine past the usual harvest time. Usually made into a sweet or dessert wine.

Lees: Sediment of dead and dormant yeast on the bottom of a fermenting vessel or barrel.

Litre: The standard unit of volume in Canada (where most of the major wine kit manufacturers are based). 33.8 fluid ounces, or just over a quart.

M

Maceration: The process of soaking the skins of red grapes in their juice to extract colour, tannins and other substances into the wine; can occur pre- or post-fermentation.

Magnum: A double-sized wine bottle holding 51.2 ounces (1.5 litres).

Malolactic Fermentation (also known as MLF): A natural, secondary fermentation in wines by lactic acid bacteria, which convert malic acid into softer tasting lactic acid. Usually not recommended for wine kits (which would be spoiled by it).

Maturation: The process by which a wine reaches a point of readiness for bottling; can continue in the bottle.

Meritage: A trademarked term of the California wine industry, best summed up as ‘American Bordeaux’. The red must be a blend of at least 2 of the 5 Bordeaux red grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. White is a blend at least 2 of Sauvignon Blanc, Muscadelle (called Sauvignon Vert in California) and Semillon.

Microoxygenation: Carefully controlled exposure of wine to minuscule amounts of oxygen, to shorten maturation times. Accomplished in wine kits by carefully managed racking times.

N

New oak: Can refer to brand new barrels, or barrels that have been used from one to four years previously.

New World: Wine regions outside of the traditional growing areas of Europe and North Africa. (This would include countries such as Australia, New Zealand, USA, South Africa, Chile, Argentina, and Canada.)

Nose: a wine’s smell, often referred to as aroma or bouquet.

O

Oak Chips: Dried and chipped heartwood from American, French or other oak trees. Toasted to varying levels, oak chips add wood, vanilla, butter and smoke notes to wine. Can be used before or after fermentation, depending on the kit.

Oak Powder: Dried, toasted powder of heartwood from American, French or other oak trees. Oak powder’s advantage over regular oak chips lies in its use during primary fermentation, where flavours and aromas transfer very quickly and efficiently. Also improves early drinkablity.

Off-dry: Slightly sweet wine in which the sugar is barely perceptible.

Old Oak: Barrels old enough to have lost much of their woody character. Generally five years or older.

Old World: Wine regions of the traditional growing areas of Europe and North Africa.

Organoleptic: The sensory properties of foods or chemical components as sensed by taste, colour, odour and feel.

Oxidation: The degradation of wine through exposure to oxygen.

P

Pasteurise: To heat grape juice to kill spoilage organisms such as bacteria, viruses, protozoa, moulds, and yeasts. Wine kits are treated by an HTST (high temperature, short time) process that rapidly heats the juice above 71°C/160°F and cools it with equal rapidity, to prevent the heat from burning or caramelising the sugars.

Pectic Enzyme: And enzyme that breaks down the naturally occurring pectin in grapes. Usually added at crushing to increase yield and improve clarity of the finished juice, it is deactivated in wine kits by the heat of the pasteurising process.

Pinot: This is the first word in a number of grape names. It refers to the pine-cone shaped grape clusters that the vines form (pineau). While there are over one hundred listed pinot-type grapes, most of them are synonyms for one of the main types: pinot noir, gris, meunier, blanc, and auxerrois. Sometimes people call Chardonnay, ‘Pinot Chardonnay’, but this is wrong, since it’s actually related to the muscat family of grapes.

Port: Fortified sweet dessert wine produced in the Douro region of Portugal. The addition of distilled grape spirits boosts the alcohol content, kills yeast and stops fermentation, preserving grape sugars. Legally, wine kits are labelled ‘Port Style’, and use various techniques to increase alcohol content without the need for fortification.

Potassium Metabisulfite: A stable crystalline salt of elemental sulphur, and a source of sulphur dioxide (SO2) in wine making. Suppresses bacteria and yeast and prevents oxidation and spoilage in finished wine. Mostly harmless.

Potassium Sorbate: A stable salt of sorbic acid used to prevent renewed fermentation in sweet wines. It inhibits reproduction of mould and yeast, but must not be added until all fermentation has ceased. Sorbate can be attacked by lactic bacteria in wine and converted to a compound with the strong and disagreeable odour of rotting geraniums. Lactic bacteria are easily inhibited by metabisulphite.

Primary Fermenter: A food-grade plastic container, with a cover. Should be at least 30% larger than your starting volume. For example a 25-litre/6-US gallon kit will require a container of at least 30 litres/7.9 gallons.

Punt: The indentation in the base of a wine bottle. A feature intended to increase bottle strength, it is often assumed that better quality wines have a deeper punt. While not necessarily true, deeper punt bottles cost more, and so might only be used on higher-value wines.

Q

Quaffing: Used to describe simple, everyday wines intended for casual consumption.

R

Racking: Transferring wine from one container to another, leaving sediment behind. Usually done via gravity, the vessel to be racked is elevated and a siphon rod is immersed in it. A siphon hose connects the rod to an empty vessel below. Racking helps to clear wine, and may also be used to introduce small amounts of oxygen to the wine to assist in flavour development.

Redox: A short term for reductive-oxidative, the process by which wine ages. Part of the ageing and maturing process relies on the presence of oxygen, but when the wine is excluded from oxygen in the bottle it develops mature characteristics through reductive (non-oxygen using) reactions.

Residual Sugar: The level of sugar remaining unfermented in wine.

Reserve: A marketing term given to wine to signify that it is of higher quality.

Riddling: The art of turning and tilting bottles of sparkling wine in order to ease the sediment into the neck of the bottle. Often performed mechanically in modern facilities.

Rosé: Pink wines produced by short contact times between red grape skins and juice. Also made by blending a small amount of red juice with white.

S

Sanitising: The process of reducing the number of microbial contaminants and spoilage organisms on a surface or piece of equipment to a safe level. Sanitising does not involve the complete destruction of any organisms: that is sterilisation, which requires chemicals or processes unavailable to home winemakers. Sanitising is distinct from cleaning; you can’t sanitise a surface that is not already clean (free of visible debris or residue).

Sediment: Residue in the bottom of a bottle of red wine, that forms as the wine ages.

Sherry: A fortified wine made in the Jerez de la Frontera region of Spain. Its primary character is rancio, the nut-like aroma and taste from controlled oxidation. Legally, wine kits are labelled ‘Sherry Style’, and use various techniques to increase alcohol content without the need for fortification.

Siphon Hose and Siphon Rod: A 5-foot length of food-grade tubing attached to a rigid acrylic rod. Used for transferring wine from one container to another while leaving sediment behind.

Skin contact: The pre-fermentation period in which the grape juice rests in contact with the skins of the grapes. Used in red winemaking to enhance colours and texture; may be used briefly in white winemaking to enhance aromas.

Sodium Metabisulphite: A stable crystalline salt of elemental sulphur, and a source of sulphur dioxide (SO2) in winemaking. Suppresses bacteria and yeast, and prevents oxidation and spoilage in finished wine. The US government currently bans the use of sodium metabisulphite in commercial wines due to health concerns over sodium intake. Mostly harmless.

Sommelier: A person who sells wine in restaurants.

Sparkalloid: An extremely potent positively charged fining agent made from crystalline silica, quartz aluminosilicate and cristobalite, suspended in a colloidal compound. Due to its strength, it is only rarely used as a primary fining agent, as it can strip wine of desirable flavour and aroma.

Sparkling Wine: Carbonated wine. Home winemakers usually achieve bubbles by adding sugar to finished wines, then sealing them in pressure bottles with strong corks.

Specific Gravity (S.G.): Measurement of the density of juice or wine in relation to water. Used for tracking the progress of fermentation: as sugar is replaced by alcohol, wine becomes less dense, and the hydrometer sinks deeper into the liquid and gives a lower reading. Potential alcohol can be calculated from the starting S.G.

Spoon: Needed for mixing and degassing wine kits. Should be made of food-grade plastic or stainless steel, approximately 28 inches (70 cm) long. Avoid wooden spoons, as they can harbour micro-organisms.

Stabilisation: Decreasing the volatility of wine by removing material that may cause chemical changes after bottling. In home winemaking this is done with fining, filtration, and adding stablising chemicals such as metabisulphite and sorbate.

Structural components: A wine's alcohol, tannin, acid and sugar (if any).

Structure: How a wine's structural components are perceived. Ideally structure should be well-balanced, without any one component dominant.

Stuck: Fermentation that stops prematurely. There are a variety of possible causes including excessively high fermentation temperatures, nutrient deficiency or excessively high sugar contents.

Style: Characteristics that form the personality of the wine.

Sulphites: Sulphur compounds added to wine to prevent oxidation and spoilage, and to prevent further fermentation.

Supertuscan: Premium quality Italian wine from Tuscany, produced outside of DOC regulations and sold for high prices with a vino da tavola designation. Usually Sangiovese, or Sangiovese/Bordeaux blend.

Sur Lie: Ageing wine on its dead yeast cells for a prolonged period to increase mouthfeel and complexity. An advanced technique.

Süssreserve: A portion of unfermented grape juice added to wines after fermentation to sweeten them.

Sweetness: The impression of a sugary taste in a wine. Can be due to the presence of residual sugar or other sweet-tasting substances such as alcohol.

T

Table Wine: Any non-sparkling, non-fortified wine between 7% and 14% alcohol by volume. Also used to describe unassuming, everyday wines for easy drinking.

Tannin: A bitter compound found in grape seeds, stems, and skins. Also extracted from wooden barrels and used to boost tannins in wines that lack it. Astringent, it causes a puckering sensation in the mouth and is important for balancing fruit character in red wines. Not present in whites.

Tartaric Acid: common acid found in grapes.

Tartrates: Crystals that precipitate out of the wine over time or exposure to cold temperatures.

Taste: The impressions formed by wine in the mouth, perceived as bitter, sweet and sour.

TCA: Abbreviation for trichloroanisole, the cause of cork taint.

Temperature: Kit wine fermentations are usually best accomplished at temperatures much higher than most people expect, up to 24°C /75°F. Consult your instructions for the right temperature for your kit.

Terroir: The sum of the influences on the character in the wine, which come from where the vines grow, including soil, climate, angle of slope, the aspect of the slope, latitude, etc. There is no precise translation in English, but the Latinate term haecceity comes close.

Texture: How a wine feels in the mouth.

Topping up: The process by which evaporated wine is replaced in the barrel.

Typicity: A term describing how well a wine represents the characteristics of its grape variety and growing area.

U

Ullage: The space between the wine and the top of a wine bottle. As wine ages, ullage increases as the wine gradually evaporates and seeps through the cork. This process depends on the ambient temperature and humidity.

V

Varietal: A term for a single grape variety.

Varietal character: The unmistakable set of sensory characteristics attributable to a grape variety.

Vertical/Horizontal Wine Tasting: In vertical tasting, different vintages of the same wine are tasted, emphasizing differences between various vintages. In horizontal tasting, different wines of the same vintage are tasted, exposing similarities of wines made that year.

Vinegar: Sour, acidic liquid derived from the oxidation of alcohol in wine.

Vintage: The year in which a wine's grapes were harvested; sometimes referring to the grape harvest itself. Vintage designations are only given to Champagnes whose cuvées contain wines made from a single year's harvest. As with Port, a Champagne vintage is only declared in a year of exceptional quality.

W

Well-balanced: Used to describe wines in which all components--alcohol, acid, tannin (if any) and sugar (if any)--relate to each other in such a way that none seems dominant.

Wine: Alcoholic beverage fermented from grape juice.

Wine Thief: A thin tube (designed to fit down the neck of a carboy) with narrowed openings at top and bottom. Used to remove samples from the carboy in order to take measurements.

Wine Tasting: A sensory evaluation of wine, including taste, mouthfeel, aroma, and colour.

Wood tannin: Describes tannins attributable to barrel ageing, rather than to the grapes.

Y

Yeast: Single-celled fungal organism responsible for converting grape juice into wine.

To start, Winexpert contracts to purchase grapes from growers by specifying conditions at harvest (acid, pH, brix, and colour), as well as organoleptic qualities (flavour and aroma). These specifications are very rigid, for although the grapes may change radically from harvest to harvest, the kits must maintain very high levels of consistency, so consumers can make repeat purchasing decisions. When the grapes are ripe, they are harvested and taken to a winery, where they are sulphited and crushed. At this point, white and red grape processing diverges.

White grapes are pressed, and the juice is pumped into a settling tank. Enzymes are added to break down pectins and gums, which would otherwise make clearing difficult after fermentation. Bentonite is added to the juice and re-circulated. After several hours, the circulation is shut off, and the tank is crash-chilled below freezing. This helps precipitate grape solids out, and prevents spoilage.

Red grapes are crushed, sulphited and pumped through a chiller to a maceration tank, where special enzymes are added. These break down the cellulose membrane of the grape skins, extracting colour, aroma and flavour. The tank is chilled to near freezing to prevent the must from fermenting. After 2 to 3 days, the red must is pumped off, pressed and settled, much the same way as with the whites.

When the tank is settled and the juice almost clear, it is roughly filtered, the sulphite is adjusted, and it is either pumped into tanker trucks for shipment to the kit facility, or into a vacuum concentrator.

A vacuum concentrator works like the reverse of a pressure cooker. When pressure inside the tank is lowered, water can be made to boil at very low temperatures. So boiling the juice at a low temperature prevents browning and caramelization. The water comes off as vapor, leaving behind concentrated grape juice. Because some aromatic compounds can be carried away in this vapor, a fractional distillation apparatus on the concentrator recovers these essences, returning them to the concentrate after processing.

Any acids, sulphur dioxide, or pectic enzymes added along the way in these processes are used in accordance with federal regulations regarding wine processing. The acids are used to balance flavour and achieve pH targets. The sulphur dioxide prevents browning and spoilage.

The juices and concentrates are now shipped to Winexpert's facility where they are pumped into nitrogen purged tanks, tested for quality and stability, and held at very low temperatures. This both speeds up the formation of wine diamonds (crystals of potassium bitartrate from the tartaric acid naturally occurring in the wine), and preserves them until they are to be used.

After the Quality Control checks are passed, the juices and concentrates are blended into the formulations that make up the different kits, in giant blending tanks. When the formulation is finally adjusted and approved, the must is pumped through the pasteuriser. This is a type of heat exchanger that rapidly heats and then cools the must, killing yeast and spoilage organisms, but not burning or caramelizing the must. From there it goes into the bag filler, which purges the sterile bags with a double flush of nitrogen, and then fills each bag to a very strict tolerance.

The bags are then automatically capped and loaded into the kit boxes that come from the box former, after which the packaged additives are placed on top. The boxes are sealed, shrink-wrapped and packed on a skid for a Quality Assurance microbiological hold.

Depending on the product, this hold can be from 3 days to more than a week, while the product is examined for signs of bacterial or yeast activity. If the product passes this examination, it is then shipped to the warehouse, and from there to dealers, and finally, into the hands of the winemaking customer.

Over the years The Home Vintner has educated over 10,000 wine & beer makers through our classes, stressing the importance of taking readings.  It is essential to take a reading BEFORE you pitch the yeast; BEFORE stabilizing; & BEFORE bottling.

Our wine & beer kits contain a lot of natural sugars, making them very viscous and difficult to dissolve.  It's very important that you stir, stir, stir your wine & beer at start-up in the primary and take a reading with your hydrometer.   If it is lower than the recommended specific gravity, go back and stir, stir, stir again until you reach the proper specific gravity.  If this step is skipped, the yeast will "top ferment".   A lot of the sugars will settle to the bottom and you will lose a substantial amount of character and weight, creating a wine or beer of lesser quality.

Before each stage of wine & beer making the hydrometer reading must obtain the correct reading indicated in the directions before you move on.  The number of days suggested are an approximate indication but the hobbyist must not move on until the correct hydrometer reading is reached.  Yes, with Calgary’s altitude it is going to take longer than indicated.  Time, time, time, don’t be in a hurry!

5 time Gold Medal winner at the WineMaker Amateur Wine Competition 2007-2011

Back by popular demand this wine is bursting with rich, intense flavours and aromas. The traditional Port
character of warm, rounded cherries and plums is supported by a racy zing of bright raspberry. Perfumed and gently tart, with luscious liquid chocolate rush in the middle of the palate it finishes with beguiling dark, bittersweet aromas of coffee, vanilla and toast, all the way to a long rich finish. Excellent within three months, this wine will age gorgeously – if you can keep any that long!
Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted Sweetness: 7 Body: Full

Alcohol by volume: 15% - 16.5%

Chocolate Orange Port

This intensely flavoured Port-style dessert wine is full-bodied and rich, with complex aromas of bittersweet dark chocolate, thick with ripe orange and marmalade flavours. Excellent sipped in a comfortable chair by the fire, it is also brilliant with nuts and cheese, or drizzled over vanilla ice cream for a completely decadent after-dinner treat. Ready to drink within three months, ChocolateOrangePort will age for several years, evolving and showing complex layers of flavour over time.

Oak: Toasted  Sweetness: 7 Body: Full

Alcohol by volume: 15% - 16.5%

Research has shown that beer keeps best bottled in brown glass, but who can resist the jewel-like appearance of these babies?  My friends and I sucked back 67 of them in record time, so keeping it around wasn't a problem.  It was beautifully carbonated and stable after only three weeks of standing in my VERY warm pantry.  The berry flavour was subtle, but definitely there, balancing nicely with the crisp, light Mexican style beer base.  We drank them straight from the bottles after briefly admiring them floating around in the ice bucket. 

It was a bit more work to use such little bottles, but I've already forgotten about that part.  I prefer to remember the heat, sunshine and laughter over some wonderful tasting, great looking summer beers.

Aroma: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulphur possible) with no fruity esters or diacetyl.

Appearance: Medium to very dark brown in colour, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-coloured head.

Flavour: Light to moderate malt flavour, which can have a clean, neutral character to a rich, sweet, Munich-like intensity. Light to moderate roasted malt flavours can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate noble hop flavour. Clean lager character with no fruity esters or diacetyl. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.

Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.

Overall Impression: A dark German lager that balances roasted yet smooth malt flavours with moderate hop bitterness.

Comments: In comparison with a Munich Dunkel, usually darker in colour, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a “black Pils,” the beer is rarely that dark; don’t expect strongly roasted, porter-like flavours.

History: A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.

Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark colour and subtle roast flavours. Noble-type German hop varieties and clean German lager yeasts are preferred.

Vital Statistics: OG: 1.046 – 1.052

IBUs: 22 – 32 FG: 1.010 – 1.016

SRM: 17 – 30 ABV: 4.4 – 5.4%

Commercial Examples: Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Samuel Adams Black Lager, Krušovice Cerne, Original Badebier, Einbecker Schwarzbier, Gordon Biersch Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian

Tim Vandergrift

Technical Services Manager

Winexpert Limited

• Black Pilsner – 60° L Caramel Malt, Chocolate Malt and Hallertau hops. Use either Canadian Pilsner or Dutch Lager with Bavarian Lager, Czech Pilsner or Kolsch liquid yeast.

• Cherry Porter – chocolate malt and roasted barley.  Use Barons Brown Ale, try Irish Ale Yeast.

• India Pale Ale – cascade hops and oak chips try British or American Ale Yeast, recipes included to make an Innis & Gunn Style & a West Coast IPA.

• Redwood Chocolate – crushed chocolate malt.  Use Barons Redwood Ale, try Scottish Ale Yeast.

• Stout – roasted milled barley & oatmeal.  Use Barons Brown Ale, try British Ale or Irish Ale Yeast.

• Tartan Ale – crushed smoked malt.  Use Barons Amber Ale, try Scottish Ale Yeast.

• Wheat Beers – cracked wheat.  Use Barons Cdn Lager or Ale, try American Wheat Yeast

Recipes

• Fruit & Pumpkin Beer – use American Lite, Mexican Cerveza, Cdn Lager or Cdn Golden Ale.  Recipes for Lime, Mango, Raspberry and Wild Blueberry.  Use American Lite or Mexican Cerveza for the Pumpkin Beer.

• Honey & Maple Beers – use Barons Brown Ale or Cdn Golden Ale try American Ale Yeast

• Winter Spice Amber – use Barons Amber

Paul’s Bombay Gluten Free IPA

Bries Sweet White Sorghum Syrup, Cascade Hops, Nottingham Brewing Yeast (GMO & Gluten Free) & Dextrose for bottling.

I had a great time at your class, and learner a lot! Thank you! And I have already recommended a few friends to take your wine and beer making class
March 21, 2012 

I really enjoyed the wine/beer making class! It gave me a bunch of pointers, tips and tricks.
March 21, 2012

Great
February 19, 2012

The class was a great introduction.
February 19, 2012

Very interesting course! Well done!
February 13, 2012

The staff is very knowledgeable and friendly. The winemaking class is interesting and educational. I will definitely go back to buy wine kits and start making my own wines.
They rock
January 8, 2012

Awesome store where people are very helpful and knowledgeable!
January 8, 2012

Absolutely would recommend!
January 8, 2012

Very educational, I look forward to attending other presentations.
December 4, 2011

Nice staff. Cool products!
December 4, 2011

This was the best $25 I have ever spent. If these deals don’t become available I would totally pay full price for the class. The instructors were fantastic and packed a great deal of information into 3 hours while keeping the class light and entertaining. I left the class with an enhanced appreciation for both wine and beer and now I'm eager to start making it myself!Everything was delicious! I look forward to taking this course again after I've started making my own wine. Thanks Home Vintner!
December 4, 2011

Very knowledgeable and passionate about inspiring people to make amazing wine and beer at home. Great support from staff to make sure your home brewing projects are a success. Thanks Paul and Ron!
December 4, 2011

Awesome class! I have been making wine at home for a year now, but can't seem to get it to not have that "homemade watery" taste to it. After this class, I now have confidence that I will be great wine at home with the tips and tricks that I learnt at this class. I will also be starting to make beer at home at the same time as well. I will be back to buy my kits soon!
November 21, 2011

Want to say thank you for a very interesting and informative evening, also a lot of fun and very tasty!
November 21, 2011

It is very informative, great guys to learn from. Great way to spend a night with a loved one.
October 27, 2011

The class was way more than expected. The staff were wonderful and educated. I had a great time and learned a lot. Such a wonderful and unique idea. I will definitely purchase items at the Home Vintner.
October 27, 2011

Excellent evening. Excellent value.
October 26, 2011

Excellent course, easy-to-find location and friendly staff. These guys are the experts and I highly recommend them to anyone
October 26, 2011

Best Tuesday night of the year. I'll be back!
October 26, 2011

Brown glass has the UV filtering power of 95 per cent, as opposed to green at 54. The "clear" loser measures in at a paltry ten per cent!

It seems the only advantages of clear bottles is that they look great, and you are able to appreciate the clarity of the beer when you are drinking it straight from the bottle. The only other bonus that I could think of is that it's a lot easier for a serving person to see from a distance if you are almost ready for another.

Most Mexican beers are in clear bottles, which is okay because this style of beer contains little or no hops, the component in beer that is most adversely affected by UV light.

Green came into vogue the late 1940s, when European beers were considered "really good stuff", and were shipped overseas in green bottles, therefore anything in green was considered a sign of a superior product. Eventually some North American beer marketing geniuses jumped on the green bandwagon and began packaging their beer similarly, in hopes that people would think it was of higher quality than a quaff from the lowly brown stubby.. I also remember reading that because of the second world war there was a shortage of the chemicals used to make brown glass, but I haven't found anything to qualify that as fact.

All things considered, when it comes to the protection of precious brew, your best bet is to go for "a few brown ones".

Airdrie store manager Pat Morrison won best of show for her peach ice wine, an award she also received last year for her Australian traminer-riesling.

“Out of all the wine guilds that entered, the Home Vintner took home the most medals out of all of them,” Morrison said.

Each wine was judged out of 20 points for its appearance, aroma and bouquet, balance, body, astringency, flavour, finish and general quality, Morrison said.

If a wine receives 18 or more points it earns the gold medal, with 16 points required for silver and 14 for bronze.

Guild member Wayne Thomsen won winemaker of the year for garnering the most points for all the wines he entered, and a number of other guild members received silver and bronze medal finishes in categories ranging from aperitif sherry to dessert wines.

Wines out of the Home Vintner Guild will represent over half of Alberta wines at the national level, Morrison said.

The entire province is allowed to send just 30 bottles to the competition, and 17 of those are coming from the Home Vintner.

The guild also sends between five and 10 bottles to an international competition held by Wine Maker Magazine in the U.S. every year, Morrison said.

“It varies every year because it’s a little more expensive to send wines down to an international competition,” she said. “It’s about $25 a bottle.”

The medals won at the provincial competition bring the Home Vintner’s total award count to 575 since 1996.

Morrison said the Home Vintner, which has two main stores in Calgary and one in Airdrie, is a great place for winemaking. She started making wine herself in 1995 and was still working for the Calgary Board of Education when she began working part time for the Home Vintner. When the Airdrie store opened, she quit her job in Calgary and became the store’s manager.

Airdrie Echo May 16, 2012

Wines get fermented first with a wine yeast, and then some wines are treated with malolactic bacteria that turns malic acid to lactic acid, thus mellowing the taste.  These bacteria have another effect, though – they convert some of the amino acids in the grape into biogenic amines – histamine and tyramine. “These are neurotoxins,” van Vuuren says, and are linked to most allergic reactions.  He has no doubt they are responsible for the vast majority of wine intolerances.  It's all but impossible for susceptible consumers to choose wines that won't give them a migraine.

The best advice for sufferers of red wine headaches is to keep a record of your reactions to different wines, & not buy or order ones that make you feel ill. Rieslings and Sauvignon Blancs seldom undergo malolactic fermentation and should be OK for most people, van Vuuren says, as should old wines whose bioamines have degraded.

If you are in a situation where there is no Home Vintner wine handy, some physicians suggest taking antihistamines, such as Claritin, or common painkillers such as Ibuprofen or Aspirin when you imbibe, but check with your doctor. As van Vuuren says, “I don't want to enjoy a glass of wine and then have to take a pill afterward!”

None of The Home Vintner wines contain malolactic enzymes and never will!

click here to read more about these great Italian wines...

Red wines, because of their tannin content, are less susceptible to Light-Struck flavours than white wines.

Fluorescent lights emit UV radiation in the harmful spectrum range which damages the freshness and fruit characteristics of your wines. The old style incandescent lights are not a problem but be cautious as more incandescent bulbs are being replaced by fluorescent low wattage bulbs – this is causing more concerns for wine storage.

Amber is the ideal colour followed by The Home Vintner’s thick walled dark green bottles, followed by clear glass. The Home Vintner only sells the best quality wine kits and then only the best quality wine bottles to properly protect our wines.

SELECTION INTERNATIONAL WITH GRAPE SKINS

Chilean Malbec - mid September

Cabernet Sauvignon - mid September

SELECTION SPECIALE

Returning - Chocolate Raspberry Port - September

Chocolate Orange Port - September

First, we use only the finest 100% barley malt available from around the world, superior in freshness and fermentability. By utilizing the finest varieties of hops in our boiling procedure, we maximize this key component of the brewing process. Bitterness, aroma and flavour characteristics are all masterfully preserved, and no chemicals are added. We even include a special add pack of finishing hop pellets, which allows dry-hopping for extra aroma and a further hint of flavour.

Premium brewing yeast also plays an important role in the quality of your finished beer. We continually test our packaged yeasts to ensure full vitality for fermentation. Ask us about special fresh liquid yeasts to enhance flavour and character.

Secondly, we expertly handle the initial boiling process. Malt, hops and water are measured to exacting specifications in preparation for the boil in our 1,000 gallon brew kettle. The full flavours of the malt are brought out in the boil, and the bitterness potential of the hops is released by introducing them at just the right time.

Then our state-of-the-art aseptic packaging system preserves quality in the finished kit. Our 7.5-litre (6-US gallon) bag-in-box package offers you the opportunity to begin brewing with more malt and a less concentrated wort than conventional beer kits, for superior results. Besides eliminating the need to add sugar, our packaging makes boiling your wort a thing of the past. You no longer need to handle messy cans of malt extract.

Finally, our quality control analysis ensures the purity and fermentability of the barley malt, the freshness of the hops and the full vitality of the yeast, in addition to extensive testing for colour, pH, bitterness and clarity. And each Barons product is batch-coded, assuring you of the highest quality product on the market.

Rest assured that with all of these features, you are starting your brewing process at a maximum advantage, with a guarantee of optimum results.

click here to go to FINCA Canada...

Gluten-free beer is beer, whether it is an ale or a lager style that is made from ingredients that do not contain glycoproteins (gluten). People who have a gluten intolerance (including celiacs and dermatitis herpetiformis sufferers) have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat, and so for them to be able to enjoy a pint, the product must be gluten free. It is also important to note that many people today are also choosing to lead a gluten free lifestyle and so Brew Masters from around the world are working hard to create styles that will ensure that everyone can enjoy a great tasting beer whenever they want

What are Gluten-Free Beers Made Of?

So, what do all these beers all have in common? Simple; they don't contain gluten. Which means they're either brewed with malted grains that don't contain traces of gluten, such as buckwheat, sorghum or rice. (Note: buckwheat is a member of the rhubarb family, and not related to wheat at all) or they're made with another fermentable sugar, such as honey, candy sugar or pear juice.

First, we use only the finest 100% barley malt available from around the world, superior in freshness and fermentability. By utilizing the finest varieties of hops in our boiling procedure, we maximize this key component of the brewing process. Bitterness, aroma and flavour characteristics are all masterfully preserved, and no chemicals are added. We even include a special add pack of finishing hop pellets, which allows dry-hopping for extra aroma and a further hint of flavour.

Premium brewing yeast also plays an important role in the quality of your finished beer. We continually test our packaged yeasts to ensure full vitality for fermentation. Ask us about special fresh liquid yeasts to enhance flavour and character.

Secondly, we expertly handle the initial boiling process. Malt, hops and water are measured to exacting specifications in preparation for the boil in our 1,000 gallon brew kettle. The full flavours of the malt are brought out in the boil, and the bitterness potential of the hops is released by introducing them at just the right time.

Then our state-of-the-art aseptic packaging system preserves quality in the finished kit. Our 7.5-litre (6-US gallon) bag-in-box package offers you the opportunity to begin brewing with more malt and a less concentrated wort than conventional beer kits, for superior results. Besides eliminating the need to add sugar, our packaging makes boiling your wort a thing of the past. You no longer need to handle messy cans of malt extract.

Finally, our quality control analysis ensures the purity and fermentability of the barley malt, the freshness of the hops and the full vitality of the yeast, in addition to extensive testing for colour, pH, bitterness and clarity. And each Barons product is batch-coded, assuring you of the highest quality product on the market.

Rest assured that with all of these features, you are starting your brewing process at a maximum advantage, with a guarantee of optimum results.

In the summer of 2004, Dan Berger wrote an article for SFGate.com, in which he laid out the different additives in commerical wine in all their glory: Sleuthing out what's in wine/Sturgeon bladder in your bubbly?

Fining Agents: These clear out and carry away substances that either had a purpose in the winemaking process but no longer need to be there, or those that could mar the appearance or taste of the wine. Different types of fining agents – isinglass, bentonite, or even egg yolk – serve different purposes. Yet isinglass is produced from the bladders of sturgeons (a type of fish), and bentonite is a volcanic clay.

Any animal product that might normally cause an allergic reaction is processed so thoroughly that the proteins that would have caused the reaction are completely gone, well before the substance ever gets near the wine.

Flavour Correctors: Grapes contain natural tartaric acid, which helps prevent wine from tasting flat. It can sometimes create crystals, which are removed from the wine and often used to make cream of tartar. If there's too much acid in the wine, an addition of potassium bitartrate will help reduce the tartness. But if there's not enough tartness to a wine, sometimes acid is added instead. Another flavour additive is oak, which is often added in the form of chips, which are removed when the wine is finished, leaving the oaky flavour behind.

Preservatives: The most common of these are sulphites, which have always been a natural part of the fermenting process. But some additional metabisulphite is also added, to inhibit mould and bacteria, and to prevent oxidation. The amounts used are considered very safe. An ailment formerly thought to be caused by sulphites – Red Wine Headache – has been shown not to be caused by them after all, but probably by histamines instead.

Selection Estate Lodi Ranch 11 Cabernet Sauvignon Best in Show Kit Concentrate and top Cabernet Sauvignon

Selection Estate Stag's Leap Merlot Gold Medal and top Merlot

Selection International New Zealand Pinot Noir Gold Medal and top Pinot Noir

Selection International Australian Chardonnay Gold Medal and top Chardonnay

Selection International Italian Pinot Grigio Gold Medal and top Pinot Grigio

Selection Original Liebfraumilch Gold Medal and top White Vinifera Blend

Vintners Reserve White Zinfandel Gold Medal and top Blush Rose

These achievements continue to reinforce the award winning quality you can expect when you make wine with Winexpert wine kits.

It's Christmas,
you get the gist...stop into The Home Vintner and bring in my list.

Just check off
your Christmas Wish List and leave it in a convenient location so that Santa
can find it.

 Gift certificates in any amount...

 Mulled wine spices $5.95

 One of this years Limited Editions

 Wine & beer bag decapper $6.95

 Handy handles $18.95

 Custom pottery / glass beer mugs $24.95

 Wood wine racks $39.95

 Deluxe beer bench capper $85.95

 Complete starter kit $84.95

 375 ml Frosted Icewine bottles $29.95 / dozen

 750 ml wine bottles $13.95 / dozen

 Hand made ceramic wine casks $69.95

 High quality primary with built in thermometer $27.95

 Carboy handle $8.95

 Carboy cleaner $34.95

 Italian glass carboy $34.95

 Mulling spices for wine $5.95

 Wine thief $9.95

 Wine & beer bag decapper $6.95

 Auto siphon $14.95

 Floor corker $69.95

 Hydrometer $11.95

 Beer capper $23.95

 Brass bottle washer $49.95

 Stainless steel bottle washer $19.95

 Vin-Aire Instant Aeration $46.95

 Buon Vino wine filter $175.95

 Estate wine filter $175.95

 EZ cap beer bottles $29.95

 Vacuvin wine saver $16.95

 Vacuvin extra stoppers package of 2 - $7.95

 Wine whip $49.95

 Heat belt $29.95

 Bottle tree $39.95

Sulphiter $21.95

Stainless steel primary $195.95

We are one of the few stores with a 100% guarantee on our wine and beer kits, so we want to make sure that the products sold to our customers are always going to turn out! With having 9 stores, we consistently visit in order to rotate the stock. If there are any older codes, we pull them off the shelf and "feed" it to the staff!

If a kit has had the code removed, NEVER purchase that kit! Never purchase a kit that has been sitting in the window on display. With the sun beating on that poor kit, it will only take a couple of weeks before it is wrecked (any kit boxes that sit in the window display at any Home Vintner locations are empty)

BLOWOUT sales can be notorious for getting rid of old codes. It is poor value for your time, effort and money spent. The end result will be a poor quality wine or beer, "tired" taste, and loss of character. What kind of "deal" is that?!?

We educate our customers, so they know how to read the codes on the boxes. The heavier style of wines do have more longevity (heavy reds, Ports, Ice wines, etc) than the lighter, crisp white styles. Consult our staff if you have any questions.

Here's how to read the codes on the different brands:

Winexpert – the 7 digit part of the code reads 1319711 – ignore the 13, this is an internal code. 197 – kit was produced on the 197th day of the year ( July 10) 11 – year the kit was produced – 2011.

Vineco – middle set of numbers in code reads 11197 – 11 indicates year, in this case 2011. 197 – kit was produced on 197th day of the year.

Cellar Craft – look for the first 4 characters of the LOT# - ie., K0111 K = November 01 = first day of the month. 11 = 2011. So, this kit was manufactured on Nov 1, 2011. Months are represented by letters, starting with A for January, and so on......

RJ Spagnols - 20110621D - 2011 = year. 06 the month, June. 21 = day of the month 21st. Ignore the letters on the end. This kit was manufactured on June 21, 2011.

Wine Kitz - codes have 13 numbers followed by a production date >>> 1234567891011 PROD DATE 30-NOV-2011

From Wikipedia - It is through the aromas of wine that wine is actually tasted. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness and umami. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the olfactory bulb.  In wine tasting, wine is often smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odor which refers to an unpleasant smell or possible wine fault. The term aroma maybe further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.

click here to read the entire wikipedia article

1 minute - earlier this morning I took my liquid yeast out of the fridge and activated it, I am using a 4028 Chateau Red.
2 minutes - to find a wine primary in my basement
7 minutes - to sanitize the primary, add the juice and additional water to 23 litres, transport from the washroom to my furnace room
5 minutes - added the bentonite and stirred for 5 minutes.  Have to go for lunch so will take a 2 hour break
5 more minutes - stirred, yes the SG has reached 1.090, the directions say 1.080-1.100
2 minutes - to add the liquid yeast and add the 3 bags of oak, put on the lid and added the air lock which is filled with water
3 minutes - to clean up

Total initial time comes in at 25 minutes - nothing to do now for a week. 

Now about the wine - Domaine Des Brumes - Brouilly, the largest Cru in Beaujolais, is a wine noted for its aromas of blueberries, cherries, raspberries, strawberries  currants and floral notes.  Our brouilly is called Domaine des Brumes, a refreshing, easy drinking red revealing a slender texture, smooth tannins and a medium finish.  The Gamay grape is light and fruity in the same palette as a Beaujolais wine.  Sweetness: Dry | Body: Medium | Oak Intensity: Medium

The instructions say to place the primary in a location with a temperature of 22-24 C / 72-75F.  My furnace room is at a constant temperature of 21C / 70F.  It will take a little longer to finish.  Because of our basement I have always cool fermented with great results.  Beer likes it warmer so I use heat belts - they ferment at 23C / 73F.

Day 1 - the SG is 1.075 with temperature at 21C / 70F.  There is nothing to do on a daily basis.

Day 2 - the SG is 1.065 steady at 21C / 70F

Day 3 - the SG is 1.060 steady at 21C / 70F

 Day 4 - the SG is 1.055 at 21C / 70F

Day 6 - we had our Limited Edition wine tasting last night so wasn't able to take any readings yesterday.  Today their is over one inch of foam on the surface, there is no way to get a reading so will try tomorrow.

Day 7 - The SG is 1.035, the instructions say that on day 7 the SG should be 1.010 or less.  Calgary's altitude requires extra time, so we just wait until we hit the correct SG.

Day 8

Day 11 -the SG has dropped to 1.010 so it is time to rack from the primary to the Italian glass carboy.  3 minutes to sanitize the carboy and auto-syphon and start the syphon.  It took 17 minutes to complete the syphoning,  I checked back a few times to make sure that all was well but this doesn't count as time, since it syphons by itself.  It then took me 7 minutes to clean the primary and auto-syphon.  The primary was quite stained so have filled it to the top with water and sanitizer, left my auto-syphon in the primary and will allow it to soak for the day.  Moved the bung and airlock from the primary to the carboy.  The rest is simple, allow the fermentation process to continue on its own.  As the yeast continues to ferment the natural sugars, alcohol & CO2 are produced.  As long as there is any surface activity right down to a ring of small bubbles on the edge of the surface - do nothing.  If you add the potassium metabisulphite too soon you will kill the yeast and stop the fermentation process.  End result will be juice, not wine. 

Day 33 - when making wine I am never in a hurry, I have tonight off so will check the SG.  There has been no surface activity for the last week indicating that it was time to stabilize 7 - 10 days ago.  No rush, the wine is safe on the yeast bed.  Relax when making your wine, don't feel pressure to move on until you are ready. 

7 minutes - sanitized the wine thief and hydrometer and checked the SG which had dropped to .990 (this picture shows the hydrometer floating in the wine thief which I have lifted out of the carboy for a reading).  The instructions say to stabilize at .996 or less.  .990 is the mark that I like to hit.
4 minutes - now I had to sanitize the spoon and add the stabilizers to the carboy - potassium metabisuphite (click here for more info - wikipedia), potassium sorbate (click here for more info - wikipedia), and the chitosan (click here for more info - wikipedia).  After adding the 3 packages I stirred all the sediment up for 2 minutes.  To calculate the alcohol level - original SG was 1.075 minus final of .99 = .085 divided by 7.36 = 11 1/2%.  I have an office in my basement and make my wine in the furnace room.  2 TV's in my office, a TV in the wine room and a TV in my wine storage area beside the washroom.  When working in my office, with the TV's on, during commercials I do the majority of my winemaking.  If I move from one area to another the movies continue!

5 minutes - during the next hour I went back a few times and stirred the wine to release the CO2.  Total time to this point is 51 minutes.  With Calgary's high altitude we suggest the use of a Vacuvin and bung inserted into the carboy.  This picture shows the amount of CO2 being released with the initial vacuum created using the Vacuvin.  Leave the bung under vacuum and use the Vacuvin daily for a few weeks, until there are no CO2 bubbles being released.  How much time?  2 weeks, 3 weeks, until it is done.  First thing in the morning, when I get home from work, during the evening and last thing at night I use the Vacuvin.  Initial use of the Vacuvin took 2 minutes,  Cleaned the thief, spoon and hydrometer bringing the total time now to one hour.

Day 34 - when there is sufficient vacuum the Vacuvin clicks.  First thing this morning I Vacuvinned, once the clicking started I did 20 clicks, total time 15 seconds.  Just as I left for work added another 20 clicks, total time 10 seconds.

 I vacuvinned 3 to 4  times a day for 15 seconds each time for 30 days, total time was 30 minutes to degas.

Day 55 - the wine is totally degassed so I am racking it off the sediment and allowing it to bulk age for a few months.  5 minutes to sanitize another carboy and auto syphon.  Went back to my movie and returned, just had to lift the carboy onto the table and clean the other carboy - 3 minutes.  Total time now at 1 hour & 38 minutes.




5 months - today I filtered with a Buon Vino which I was given as a gift.  It is not as good as the filters for rent at the Home Vintner.  I use it because I always have it available.  I plan on leaving the wine in the carboy for one more month and then will bottle.  Time to sanitize the filter - 13 minutes.  Time to filter - 18 minutes.  Total time is now 2 hours 9 minutes.

10 days later - I have run out of carboys so have bottled today, what a beautiful site, another 28 bottles of wine for my cellar!  14 minutes to sanitze the bottles, 23 minutes to bottle, 9 minutes to cork, 7 minutes to label, 8 minutes for shrink tops.  The end result is 28 bottles added to my wine room.  I won't touch this wine for 2 years.  To get ahead of the game you need at least 6 carboys working full time.  If you are doing beer add another 6 carboys, that is our customer average. 



So the end of the story is this, it has taken 3 hours and 10 minutes to produce 28 bottles of wine.  I will age this wine for at least 2 years, on the commercial market this product would be about $25.00 a bottle, I paid about $4.25.  Do the math $700 worth of wine for $119.95.  There is no Alberta booze tax of $2.60 a bottle and no GST.  This is a win win for me.  The silver shrink tops have now been added to my wine cellar and I will enjoy it in the future.

I have slit the grape skin pack and dumped it into the hop sock which is provided with the kit, picture on the right.  Added the juice to the primary and filled it up to 23 litres.  I have added the bentonite and now the most important part of making award winning wine is to stir it for a long time.  The directions instruct that the Specific Gravity (SG) should be 1.080-1.100.  After stirring for 5 minutes I achieved 1.094.  I have added the French Oak and Toasted Oak and will now add the liquid yeast.  There is another bag of Oak Cubes which will be added to the carboy later.

Day 1 - the SG is starting to drop, today it is at 1.09 with the temperature at 70 F / 21 C.  I like to allow the fermentation process to pull the oak into the process.  I just let the oak float on the top until it is pulled into the wine during fermentation.

Day 2 - the SG is 1.082 with the temperature remaining at 70F / 21C. I lifted the hop sock out of the wine and let it drain a few times.

Day 3 - the SG is 1.060 at 70F / 21C.

Day 4 - the SG is 1.055 at 70F / 21C

Day 5 - the SG is 1.040 at 70F / 21C

 Day 6 - the SG is1.025 at 70F / 21C

Day 7 - the  SG is 1.020 at 70F / 21C

Day 9 -the SG is 1.015, looking for 1.010 so we are getting close.  The thickness of the foam is diminising.  The liquid yeast adds an entire new dimension to the taste of wine, the only downside is that it takes longer as more is going on in the primary.  With dry yeast that comes with the kit we would have been in the carboy at around day 7

Day 10 - the SG is 1.005.  The instructions say that after 7 days draw a sample, with our altitude always go by the actual SG, the days are only a guess.  The instructions are poor on this point, the oak cubes need to be sterilzed with boiling water and now added to the sanitized carboy.  I will squeeze any juice out the skin hop sock and discard it.

Day 11 - great surface activity in the carboy!

Day 27 - using liquid yeast versus dry yeast is like day and night when you watch the fermentation process.  The end results are also amazing.  (June 1, 2011 I started a Selection Original Chianti which I made with Chianti liquid yeast, now at 5 months it tastes like it is 1 1/2 years old).  Today the SG is .992, the instructions say to stabilize at .996 or less, but look at the surface activity which is still happening.  This wine needs more time!  When there is no surface bubbles I will stabilize, not before.  You will notice in the picture that I slit and attach the plastic package with the chemicals and labels to the top of the carboy.

Day 40 - finally there is no surface activity, the SG is at .990, so I have added the 3 other packages and stirred for 5 minutes.  I then added the vacuvin and have started the degassing process.  It takes about 15 seconds 3 or 4 times a day for a month to get rid of the CO2.

Day 51 - this degassing moved along fast so today I have racked the wine off the sediment into a clean sanitized carboy.  I will bulk age until I need the carboy.

Sweetness: Dry | Body: Medium | Oak Intensity: Medium

We have also conducted joint projects with university researchers (who are also our customers) on altitude factors, plastics and barometric pressure influences, etc.  We do our homework!  So when we honour our 100% guarantee and replace a wine kit because our client got bad advice from another store we get cranky.

The internet can be scary - in an hour study, we found more incorrect information than correct, when it comes to wine & beermaking it is an unreliable source.  Then there's You Tube!  So much bad information.

Some examples (too many to list): adding liquid oak, glycerin's, bananas, elderberries, loose lids on primaries, wine conditioner, oak table legs into the primary (YES, really)!!  We don't sell second rate wines that have to be heavily modified to make them palatable.  Don't mess with our wines unless you've talked to our staff.

The natural carbonation of our beer is done just before bottling by racking the beer back into the primary and then adding 220 grams of dextrose.  Dissolving the dextrose in a little bit  of hot water prior to adding it to the primary helps to evenly dissolve it - stir well.  Once bottled the yeast ferments the sugar in the bottle thus producing additional alcohol and CO2 which is trapped in the bottle.  This further fermentation in the bottle produces a new yeast bed in the bottle.  To avoid stirring up this sediment always leave your beer bottles upright.  Do not drink from the bottle as the rocking back and forth will stir up the sediment.  Carefully with one motion pour your beer into a beer glass leaving the last ½ inch behind.  As you pour you can actually see when the yeast bed is going to be poured out.  One comment on your beer mugs – do not wash them in a dishwasher as the chemicals used to remove spots will remain on the glass and destroy your head.  Always hand wash your beer glasses.

Day 1 - my newest project is to make a Pale Ale with American liquid yeast.  Follow the directions simply substituing the dry yeast with liquid yeast.  I have found over the last few months that the liquid yeast adds more dimension and a unique smoothness to my beer.  The original Specific Gravity (SG) was 1.048.  Using a heat belt on the primary the temperature 24 hours later is 81F / 27C the SG is 1.025.  As you can see there is tremendous surface activity.

Day 2 - The temperature is 77F / 25C.

Day 14 - woops, I got busy and didn't rack this beer into the carboy when it was ready.  Now on day 14 the SG is 1.014, well below the required 1.020, the temperature is 73F / 23C.  When making beer a little longer doesn't hurt if you use the proper equipment - especially a primary that seals with an air bung.  I do notice that the yeast has produced a significant surface film.  I have racked the beer into the carboy and it will take a few days for the pieces of yeast to float to the bottom.  I will rock the carboy back and forth until the pieces drop to the bottom. 

Day 30 - the SG has reached 1.012 with little surface activity, because of my busy schedule I am going to leave it on the yeast bed for a few weeks.  The yeast bed protects the beer.

Day 45 - bottling time so I rack the beer into another clean carboy and let it rest for 3 days.  This allows the beer to clear more.  On day 48 I racked the beer back into the carboy, dissolved the dextrose in a hot cup of water and stirred it into the beer.  Bottling done, now I wait to enjoy.  4 weeks later and wonderful beer!

Day 2 - as the yeast continues to ferment the natural sugars in the juice, both alcohol and CO2 are produced.  Liquid yeast produces a lot more foam both in the primary and then in the carboy.  The temperature is 72F / 22C.

Day 7 - the SG is 1.010 so I have racked the wort into a sanitized carboy

Day 14 - The SG is .995, the temperature is 68F / 20C.  I have hit a finishing SG but I need it to continue fermentining for a while - I know this because there is still surface activity.

Day 29 - temperature is 68F / 20C, surface activity continues so I wait.

Day 45 - Sitting on the yeast bed the wine is safe if you go overtime.  Today I have added package 2, 3, 4 and then added the F-pack and then stirred.  Calgary's altitude locks the CO2 into the wine so now we start degassing.  I am working on a degassing system using a vacuum generator attached to an air compressor - more to be announced in the future.  You can see the amount of CO2 bubbles released as soon as I created a vacuum.  In 3 weeks I will rack off the sediment and bottle when the wine is clear.  Never bottle cloudy wine, it will not clear in the bottle.

Day 73 - when I use the Vacuvin there are no CO2 bubbles, the wine is clear so I am racking into a clean carboy leaving the sediment behind.

Day 111 - The German Gewurztraminer is in the middle - crystal clear, ready to filter and then rack back into the carboy for bulk ageing.  I will go a maximum of 5 months from the beginning to the end before I bottle.  Notice how much darker it is than the Austrian Gruner Veltliner on its left.  The wine to the right is a Sicilian Nero D'Avola.  Filtered the Gewurtz this week, now just letting it bulk age in the carboy.

click here to view this edition...

It’s a fallacy to think that all wines will imrpove with age.  How would you feel if you built up an impressive cellar, having paid good money,  to find that after a year all your wines are falling apart?  There is a large quality difference between wine kit brands.  Ours are structured to express themselves more with age, most are not.

We have been in business for over 18 years with 15 staff certified in winemaking.  Our staff judge wine at the Provincial and National level.  With 520 Provincial, National and International awards from our Wine Guild we know how to help you get the best investment from your wine cellar.

Start with a quality wine kit.  A cheaper knock off is a bad investment.  If there are claims that compare another product to a real Winexpert product, it’s like comparing tang to real orange juice.

If you swirl the wine in your glass, sniff, no nose, no bouquet , it’s dead.  In our word its grape Kool-Aid.  Why would you have a selection of wine to choose from that has no character with different varieties all tasting pretty much the same?

With our superior quality Winexpert kits the wines do have different personalities.  Some you can drink young, others will improve, opening up with time.

Our staff have the experience and the knowledge to help you get the best from your cellar.  Ask them for advice.

30 bottles of wine from Alberta were allowed and submitted to the 2011 AWC Competition. Our Home Vintner Wine Guild had won 21 awards out of the 30 in the Alberta Amateur Winemakers competition this spring so submitted 21 bottles to the AWC. This was when our own Ron Goodhew had won Alberta Winemaker of the year.

click here to see the pdf of the results...

Simmered for 30 minutes, do not boil.  Used binder clips to secure the hop sock to the carboy and then added the hot grain mixture to the ice.

Yeast just after being activated.  3 hours later the liquid yeast package has expanded, I removed the hop sock from the primary,  sprinkled the yeast on the surface and added the hops.  Inital Specific Gravity (SG) was 1.050.

Day 1 -  after 24 hours the SG is 1.035, the temperature is 82F / 28C.  There is great surface activity.  Without the use of a heat belt the temperature woudlj be at 72F / 22C.  The end result is that it would take twice the lenghth of time to reach the correct SG

Day 2 -  the SG is 1.015, the temperature has dropped a little bit to 81F / 27C.  Now that the initial rementation has happened each day the temperature will drop until it levels off at 73F / 23C.  The initial fermentation produces heat.

Day 4 -  the SG remains at 1.015, the temperature continues to drop now at 70F / 21C.  I am going to rack the beer into the carboy tonight.  Sanitize the syphon rod and the Italian glass carboy.  Be careful to leave the yeast bed behind.  Since I am using an Italian carboy I transfer the heat belt to the carboy.  I have a stick on thermometer on the carboy so will be able to easily monitor the temperature.  Topped up the carboy with a little bit of water.

 Day 5 - small CO2 bubbles on the entire surface, the temperature is 72F / 22C.

Day 6 - the CO2 bubbles continue, the temperature is 73F / 23C

Day 7 - CO2 bubbles continue, the temperature has been rising, today it is 75F / 24C.  Checked the SG which is at 1.012.  Final SG for a Redwood is 1.011 - 1.018.  The lower the number the higher the alcohol.  I will allow the beer to continue to ferment until there is no surface activity.

Day 8 -  temperature is 77F / 25C with surface activity increasing.  90% of the fermentation happens in the primary producing  high temperatures in the beginning and then slowly dropping.  Once racked into the carboy the fermentation starts kicking in again, each day you can see the temperature rising with more surface activity.

Day 42 - there is no surface activity today, the SG is 1.012, according to the directions the final SG is 1.011 - 1.018, the temperature has remained at 73F / 23C for the last week.  In 3 days I plan on bottling my beer so I have racked it today into a sanitized carboy.  By taking the beer off the yeastbed and leaving the yeast dust on the sides behind the beer will continue to clarify until I bottle it.  There will be a new thinner yeast bed on the bottom of the carboy which I will be careful not to disturb when I rack it into the carboy. 

Initial SG was 1.050 - 1.012 = .038 divided by 7.36 = 5.2% alcohol.

This recipe is straight forward, I steeped the wheat and oats for 25 minutes and then added the corriander and orange peel.  I activated the 3944 Belgian Wit liquid yeast and  will add it to the primary 3 hours from now.  Using a hop sock I poured the liquid into a primary filled with ice, this shock cooling releases enzymes which will improve the flavour.  If you are doing this alone use a couple of binder clips to hold the hop sock to the handle on the primary.  I tied a knot in the hop sock and will allow it to float in the primary until I add the liquid yeast.

 I removed the hop sock from the primary and sprinkled the liquid yeast on the surface.  Inital Specific Gravity (SG) was 1.050.  To maintain a consistent temperature I use a heat belt on both the primary and Italian glass carboy.  The regular temperature would be 72F / 22C so the time to make beer would be twice as long.

Day 1 - the SG is at 1.03, the temperature is 84F / 29C.  The head is over 2 inches thick.  To read the SG insert your hydrometer into a wine thief. lower the thief into your primary, as you raise it out of the beer the trip valve holds the beer so you can get your reading.  When you are ready touch the valve to the side of the primary and your beer is released.

  Day 2 - the SG is 1.025, the temperature is starting to drop to 81F / 27C.  The head has reduced a little bit.

Day 4 - the SG is 1.015, the temperature has dropped to 75F / 24C.  I am going to rack to the carboy now so I have sanitized the authosyphon and Italian glass carboy.  I have topped up the carboy with a little bit of water.  Added the heat belt to the Italian carboy and stuck a stick on thermometer to the outside of the glass carboy.

Day 5 - the temperature is 75F / 24C, an amazing amount of head in the carboy.  You can see how high it was initially by the orange ring almost to the top of the carboy.  It now is about an inch thick. 

Day 6 - the temperature continues to rise now at 77F / 25C.  I cleaned the inside of the carboy with a carboy brush just for the pictures, this would not be necessary on a regular basis.

Day 7 - the temperature has risen to 79F / 26C.  The SG is 1.015.  The final SG is 1.009 - 1.016, the lower SG the higher the alchol level.  I will not finish the beer until there is no surface activity.

Day 8 - the temperature remains high at 79F / 26C.

Day 22 - the SG is 1.012 which is within the finishing SG of 1.009 - 1.016 the temperature has been at 73F / 23C for the last week.  The release of CO2 continues, there are bubbles continueing to appear along the edge of the carboy.  I will wait until there is no activity

Day 28 - the SG is 1.008 which is now below the finishing SG, the temperature is 77F / 25C.  You will notice a lot of surface activity so fermentation continues.  Other beers that I started at the same time are already in the bottle.  This one is taking a little longer so will watch it over the next week.  I want to see no suface activity. Projected alohol level is inital SG of 1.050 minus final SG of 1.008 = .042 divided by 7.36 = 5.7%.

Day 36 - there is no surface activity but their are still bubbles along the rim.  I always wait until I see no activity.  Predicting that 3 days from now I will rack off the sediment preparing to bottle next weekend.  My bottle of choice is the 500ml glass bottles that are exclusive to The Home Vintner.  I will stop into the store and pick up 4 dozen as I expect to make 45 bottles.  As I am working in my beer room today I am enjoying a Belgian Wit that I made this spring - indeed it is a joy!

Pat's Cherry Porter using our Barons Brown Ale

Each glass of Cherry Porter is lush and creamy with a fruity aroma.  This beer is rich and sensual, the flavour is reminiscent of Black Forest cake, with sweet chocolate notes and a slightly smoky character from the roasted malts.

Fill a stainless steel pot with 4" of cold water heating it up to an almost boiling point.  Add the 300 grams of Crushed Chocolate Malt and 300 grams of Crushed Roasted Barley.  Simmer only (do not boil) for 30 minutes at 65 C / 155 F.

To release extra enzymes from the grains shock cool the liquid by putting ice into the primary. Be careful with the hot mixture, pour it into the primary straining it through a colander, cheese cloth or hop sock - 2 people at this point work best.  My preferred method is to use a hop sock, tie it closed and let it soak in the primary while you prepare the cherries.  Once in a while go back and squeeze the juice out of the hop sock.  When you add the cherries, discard the grains from the hop sock, rinse it out and use it for the cherries.

At least 24 hours prior - freeze 15 lbs of whole cherries (remove the stems leaving the cherries whole with seeds).  Freezing fruit causes the cell structure to break down allowing the flavour to be released by the yeast.  Fruit should be pasteurized by heating it to 155 degrees F / 65 degrees C for 20 minutes.  This will kill any spoilage organisms in the fruit. I used a canning pot, added the fruit and covered with water.  Be sure not to boil the fruit through, since this can cause a permanent haze. Using your hop sock put the cherries and juice into the primary.  Leave 8 cherries free floating so that you can taste one each day.  When the cherry no longer has any flavour it is time to rack  to your carboy.

This will bring your level up to about 13 litres in the primary.  Add your Barons Brown Ale to the primary and top up with water to 23 litres.  Lift the hop sock out of the wart, add the bentonite and stir well.  Original Specific Gravity (SG) was 1.052.  Add the hops and then sprinkle the dry yeast or Wyeast Liquid 1084 Irish Ale Yeast on the surface.  The way I figure it, I just spent a fortune on 15 pounds of cherries so I am going all the way with this one so I have used liquid yeast. 

 Day 1 - with the use of a heat belt, at 24 hours the temperature is 81F / 27C, SG remains at 1.052.  There is about an inch of foam on the surface.  When I checked the SG in my thief it was so bubbly that it looked like a coke.  The hop sock is swelling, now it is twice the original size.  The cherries are still firm, started to squeeze a little juice out of them today.

As the cherries ferment squeeze the juice out of the hop sock each day. Since the sugars in the cherries need to be fermented it will take a few extra days in the primary stage. Follow the regular Barons instructions; when making beer always go by specific gravity, not the number of days.  When you reach the correct specific gravity allow extra time before you discard the hop sock with the cherry husks and seeds and rack the wort into your glass carboy.

Day 2 - The temperature is starting to drop, it is between 81F / 27 C and 79F/ 26C (both colours on the thermometer are indicating colour), the SG is starting to drop, today it is 1.025.  Two points here - the initial fermentation causes heat, as the fermentation continues the temperature will drop.  As the yeast ferments the natural sugars produce alcohol and CO2 - thus the bubbles.  As the sugar is fermented according to the instructions the SG drops until it will reach 1.013 - 1.019, the lower the SG the higher the alcohol level so I always wait until the lowest SG is reached.  The cherries are swelling in the hop sock, you can see in the photo on the left that they are a third larger.  As I squeezed the hop sock they were a little softer, I felt a lot of them breaking open.  I want the yeast to start fermenting the entire cherry so breaking the cherry open at this stage is important.

Day 3 - The temperature is 73F / 23C, the SG is 1.015.  The hop sack was floating on the surface today (picture on the left).  Using both hands I squeezed the hop sack juicing the cherries squeezing each one open.  This took about 4 minutes (picture on the right when done).  According to the instructions at 1.020 I should rack the beer into the carboy but the cherries need to continue to ferment so I will be going overtime in the primary.

Day 4 - The temperature is 75F / 24C, the SG is 1.012.  I think that with the introduction of new juice from the cherries yesterday that fermentation increased thus the increase in temperature.  Today the cherries are soft and when squeezed I can easily feel the cherry seeds.   My free floating cherry today no longer had much taste so this indicates that it is getting close to racking time.

Day 5 - The temperature remains at 75F / 24C, the SG has gone back to 1.020.  The new sugars introduced from squeezing the cherries yesterday has raised the SG.  Today the cherries are falling apart, squeezed them feeling them falling free from the seeds. 

Day 6 & 7 - the temperature has held steady at 73F / 23C, the SG is 1.022.  The cherries no longer float.  Have been squeezing the hop sock a couple of times each day.  Very little new juice from the hop sock.  Once the SG drops below 1.020 I will rack to the carboy.

Day 8 - with very little surface activity and a SG of 1.020 it is time to rack to the carboy.  Here is a picture of what the cherry husks look like after having all the juice squeezed out of them.  To continue using the heat belt on the carboy only use a carboy made in Italy.  On the bottom of the carboy it will read "Made in Italy", do not use a heat belt on a Chinese or Mexican carboy - they tend to explode.  With the removal of the cherries I topped up the carboy with additional water.

I have stuck a stick-on thermometer to the side of the carboy so that I can continue to monitor the temperature. 

 Day 9 to 21 - this is the waiting process, the termperature has held steady at 22.  There was a surface scum so I rocked the carboy back and forth and it disipated, by tomorrow the little white pieces will be gone.  The SG is 1.015, the final SG should be 1.013-1.019.  Picked up some more beer bottles this week - planning on bottling this weekend.

Day 22 - there is still a little yeast surface scum so I carefully inserted my auto syphon so that I didn't disturb the surface.  As the beer syphons into the primary the scum will stick to both the syphon and the sides of the carboy as you can see in this photo.  Now to prepare the sugar which is added to the primary I take a meauring cup and add 1 cup of hot water.  To this I add the dextrose - make sure you use the whole bag as we have added extra because of our altitude.  Stir the sugar solution a few times using the end of the auto sypon.  When it is clear add it to the primary.

Who would believe that you could legally make microbrewery style beer at home and save the provincial markup tax and pay no GST?  This is how many 500 ml bottles you can make for under $40.    Tomorrow I will create labels and then store the beer for 5 months.  Yes I know you can drink it at 2 weeks but at 5 months it is so much smoother!

My favourite bottle is the 500 ml glass bottle, just by the way The Home Vintnter is an exclusive distributor in Western Canada of this product.  Easily capped I created this label for the bottle.  Now I wait for the moment to taste the first bottle.

Beer is a beverage which people usually prefer to take along with meals in North America and Europe. Beer has greater protein and vitamin B content than wine. Its antioxidant content is equivalent to that of wine. Hops, major component for brewing beer, are rich source of flavonoids, which are potent antioxidants. It is a very good source of some minerals which play roles in various metabolic processes. If taken in moderate quantities, beer will surely benefit one’s health.

Health benefits of beer become prominent, if taken in moderate amount. Some of these benefits include the following:

• Anticancer Properties: A flavonoid compound, Xanthohumol found in hops used in brewing beer has been identified to play a major role in chemoprevention of cancer, including prostate cancer. According to Bio-medicine, beer is also a good source of polyphenols due to the grains used for fermentation. Beer has been proven effective against fighting cancer just like red wine.
• Reduced Risk of Cardiovascular Diseases: Beer contains vitamin B6 which protects against heart diseases by preventing the build-up of a compound called homocysteine. Beer has a thinning effect on blood and prevents formation of clots, which cause blocks in coronary arteries. Moderate beer consumption also reduces the risk of inflammation, the cause for atheroscleros.
• Increased Bone Density: Moderate beer consumption is shown to increase bone density, preventing the risk of fractures and osteoporosis.
• Prevention of Dementia and Coronary Disease: Beer consumption also boosts the level of “good cholesterols” by 10-20% thus reducing the risk of dementia and coronary diseases.
• Aids Digestive System: Beer is shown to possess a number of digestive properties, which include stimulation of gastrin, gastric acid, cholecystokinin and pancreatic enzymes.
• Anti-Aging Properties: Beer increases the potency of vitamin E which is a major antioxidant in the body, apart from being vital in maintenance of healthy skin, and mitigates the ageing process.
• Prevention of Anaemia: Beer is a good source of vitamin B12 and folic acid, the deficiency of which may lead to anaemia. Vitamin B12 is also essential for maintaining normal growth, good memory and concentration.
• Diabetes: Studies have linked moderate beer consumption to lower prevalence of type 2 diabetes.
• Gallstones: Regular consumption of moderate levels of beer affects the cholesterol levels and decreases bile concentration leading to reduced risk for development of gallstones.
• Kidney Stones and Osteoporosis: Beer is found to be high in potassium and low in its sodium content. It is a rich source of magnesium which results in reduced risk of kidney stones. The silicon present in beer is readily absorbed by the body, explaining the protective effect of beer against osteoporosis.
• Hypertension: Regular beer drinkers have been found to have lower levels of blood pressure, compared to people consuming similar amount of wine or other spirits.
• Stress Buster: Like other alcohols, beer is shown to reduce stress, and facilitates sleep.
• Diuretic: Beer acts as a diuretic, increasing urination. This in turn facilitates increased removal of toxic and waste materials out of the body.
• Cleansing of Gastrointestinal Tract: Beer is a good source of soluble fibres which promotes general health apart from being good for heart as it results in cleansing of the digestive tracts.

This sums up a few health benefits of beer consumption in moderation. Moderate levels of consumption also ensure that the calorie intake from beer does not affect the health adversely.

Caution: Drinking beer in excessive amounts (addiction) is dangerous to health.

Back to Health Benefits of Food

1. Primary fermentation - when you add your juice to the primary along with your water and bentonite it is important to stir well. We suggest 5 minutes 3 or 4 times over an hour. If the juices don't dissolve with the water you may get layered fermentation resulting in a wine that tastes more like weak juice. If your specific gravity is not between the recommended reading in the instructions then you need to stir some more.  If your primary is not graded or a grade 1 then upgrade to our 5 grade.  click here to read about cancer causing chemicals which may be released from plastic during fermentation.

2. To move onto the secondary fermentation stage do not go by the number of days. At our altitude each step will take longer.  After 5 days check the specific gravity (SG) if it hasn't reach 1.010 or less, do not rack.  Check the SG over the next few days and rack at 1.010 or less.  To assist in reading your hydrometer we recommend the use of our wine thief.  When you do rack again we only recommend our Italian glass carboys.  Chinese and Mexican carboys can break for no reason.  No the plastic carboys on the market are also a grade 1 do not use them for fermenting.

3. Stabilizing – In Calgary after 10 days your SG will not have reached .996 or less. If you go by days and add #2, #3 and #4 at this point you will kill your yeast before you have reached the correct alcohol level. Once again you will have nice juice but not wine. In the fermentation process yeast ferments the natural sugars in the wine producing alcohol and CO2 (thus the release of CO2 through the air lock). Even when you have reached .996 or less if there is still surface activity – small bubbles of CO2 - alcohol is still being produced. This may take another 2 or 3 weeks but do not stabilize until there is absolutely no surface activity. After you have completed step 3 (stabilizing) and have vigorously stirred the wine – suggest 2 minutes three or four times over an hour, move onto getting rid of the CO2.

4. Do not proceed to step 4 until you have gotten rid of the CO2 with the use of a Vacuvin pump. At our altitude the CO2 remains locked in wine. If you bottle before the CO2 is released you will have fizzy poor tasting wine. During this process leave the vacuvin stopper in the carboy under vacuum - this will allow you to pump the wine a few times each day. The correct usage of the Vacuvin is this – pump the Vacuvin creating a vacuum until you hear a clicking sound, once clicking do another 20 pumps. An indication that you are finished removing the CO2 is when you have created a vacuum and no bubbles are produced. Vacuvin's require occasional lubrication with PAM or a little bit of Vaseline.

This process may take time, if you still have CO2 at 3 weeks, proceed to step 4 and rack the wine off the sediment. Continue using the Vacuvin on a daily basis until no bubbles are produced.

Another option: Getting rid of CO2 by heating and the refining of wine: The heating of wine assists in the elimination of the carbonic gas and helps to refine and mellow out the wine. It also increases the aging and makes the wine smoother.

For red and white wine: use a heat belt, only on an Italian carboy warming the wine up to 30 - 40 degrees C (to achieve this cover the carboy with a blanket). One heat belt will raise the temperature to 30 degrees C, two heat belts will raise the temperature to 35 degrees C. Once the optimum temperature is reached maintain it for 24 hours. Then allow the wine to return to room temperature. Over a 2 week period do this cycle of warming the wine and then allowing it to return to normal temperatures up to 3 times.

During this entire process leave the vacuvin stopper in the carboy under vacuum - this will allow you to pump the wine a few times each day. This process may take time, if you still have CO2 at 3 weeks, proceed to step 4 and rack the wine off the sediment. Continue using the Vacuvin on a daily basis until no bubbles are produced.

Final check is to use a Home Vintner CO2 tester. Ask for your free tester the next time you buy a wine kit. Fill this bottle 3/4 full with the wine to be tested. Put your thumb over the end and shake twice. Place the test bottle by your ear and release your thumb. If there is a strong PSSSSSS sound then you still have CO2 gas. If there is no sound then you are ready to bottle.

5. When you use our closures we guarantee your wine 100%. Please phone us with your questions at any step of the wine making process.

  read what others have to say about beer machines...

We have carefully chosen select liquid wine yeast for our European lineup. Our award Selection International series is already the best wine kits on the market. Now with the introduction of liquid yeast, you can enhance the varietal characteristics, aroma and taste, moving them closer to the actual wine fermented in the vineyards.

-French Cabernet Sauvignon paired with 4028 Chateau Red
-French Merlot paired with 4267 Bordeaux
-Italian Amarone perfect with 4946 Zinfandel
-Italian Montepulciano ideally matches with 4244 Chianti
-Italian Pinot Grigio best pick is 4242 Chablis
-German Muller Thurgau matches with 4783 Rudescheimer

With a change in yeast you will change your wine.  We want to hear from every person who receives this offer - let us know the results!

Read more about our Gamay Nouveau.

For all you party goers out there, please be safe and don't drink and drive.

For a limited time only, Winexpert is offering three great products for you to make and enjoy this fall.  We are pleased to announce the return of our Chocolate Raspberry Port and Okanagan Peach Icewine style.  And back by popular demand, Blackberry Port. 

This year, all three of our Selection Spéciale wines won GOLD at the 2011 WineMaker International Amateur Wine Competition.  For three years in a row, our Chocolate Raspberry Port and Okanagan Peach Icewine style have won Gold medals.  And our Blackberry Port won Gold in it's first year. 

Don't let this opportunity to enjoy these delicious award winning wines pass you by.

Visit or phone us today at (403) 284-0486 to order.

Deadline for orders is July 31, 2011.

My previous experience with homebrew involved a friend's very sketchy moonshine and my frugal grandfather's basement brew. Scott originally started making beer to save money but his intentions shifted after attending a three hour wine and beer making course at the Home Vintner (that resulted in the aforementioned official certificate of attendance that remains on our fridge). At the course he drank a homemade beer, which he says was one of the best beers he's ever had, and decided he could save money and still make high quality good tasting beer.

After scouring Kijiji for supplies, Scott got started on his first batch, a pilsner that debuted at our Halloween party. Everyone, including me, were absolutely shocked by how good the beer was. It tasted better than what most people had brought to the party and by the end of the night all the homebrew was gone and our fridge was stocked with store-bought beer left over from guests who had instead enjoyed the homebrew. It's now nine months later and our basement has turned into a brewery, our garage has turned into a bottle storage arena and Scott has added wine to his repertoire. Our basement currently contains three carboys of beer, four carboys of wine, five empty carboys, 23 bottles of finished wine and boxes full of bottles of finished beer. We joke that Scott should give tours.

Homebrewing allows for creativity and experimentation — Scott buys beer making kits and adds ingredients like lime juice or oats. Scott has made raspberry and blueberry beer, Indian pale ale and stout. There is a Mexican cerveza in the works, as well as red and white wine. I'm not just saying this because he's my roommate and I want him to continue making cheap beer, but his homebrew is actually delicious. I've shared his beer and wine with friends and family who are all shocked that it's homemade.

Scott estimates he devotes five hours a week to his hobby and says making your own good beer and wine is easier than people think. His tips for brewers-to-be are simple: read and follow the instructions on beer and wine making kits, don't buy the cheapest kits available and put in the effort to do it right.

The beer making process itself takes at minimum about five weeks total and involves three steps: fermentation, sitting in a carboy and sitting in bottles. The wine making process is similar, with the added step of removing the CO2 while in the carboy.

Scott originally intended to save money by making beer, and he has. Each batch of beer produces 23 litres, or about 66 standard sized bottles, and each batch costs about $40 to $45 dollars, meaning Scott pays less than 70 cents per beer. Brewers-to-be will also have to purchase supplies. Scott bought most of his for ridiculously low prices on Kijiji. An already-prepared beer starter kit that contains all of the needed supplies can be found at local beer making shops for under $100. If you're intrigued by homebrewing but not quite ready to make the commitment, I suggest you find a roommate like Scott. I've really gotten the best of Scott's micro brewery arrangement as he does the work and my friends and I enjoy delicious and free beer, from the brewery in my basement. Posted by Annalise Klingbeil from Open File Community Powered News Calgary.

Thinking about brewing your own beer? Making quality brew is easier than you think. Photo by Annalise Klingbeil/OpenFile

Folllow Annalise Klingbeil on Twitter at @a_klingbeil

June 16 – June 22, 2011 Fast Forward Weekly

Published June 16, 2011 by Kevin McLean in Booze

It was late Saturday afternoon and we were in a rush because government offices aren't open on Sundays. We pushed our way inside the overcrowded, stuffy, grey room and grabbed a number. Standing on my tiptoes I could just barely see over the counter as I watched my dad grab a form and fill it out. While we sat waiting, I was fidgeting with my hands and peering around the stark room, watching others solemnly wait their turn. Finally, a man behind the shrouded glass counter called our number; we approached the window and my dad slipped his form under the glass. The man looked down his nose at the form, reviewing it carefully, then without a word he disappeared into the back, returning a short time later and sliding a warm case of Labatt Blue under the glass. As we turned to walk out, he announced they were closed for the weekend and quickly shut the window. My dad had his beer for the weekend, but it was a close call.

It's hard to believe that this is how my parents once bought alcohol in Canada. Treated to appalling service, bleak surroundings, banker's hours and a pitiful, government-appointed selection, beer lovers had to go through much of the same ordeal to get their suds.

Walking into one of Calgary's specialty shops today, the situation couldn't be more different. Calgary has a dynamic industry, with vibrant stores packed with Canada's most diverse selection and educated staff.

Albertans enjoy the largest selection in the country, served to us by zealous enthusiasts who can guide us to discover new products and even offer us a sample taste before we make our choice. We have the greatest number of stores per capita, making Alberta the most convenient place to shop in the country. Yet after 17 years of privatization, the rest of Canada has failed to follow our province's path. Although several provinces have reviewed the matter and many have dipped their toes in the water by allowing some privatized stores, Alberta remains the only fully private system in Canada. Why is that?

To better understand why others have not followed our path, first we need to look at what made our situation unique; there were several important factors leading up to the privatization of the Alberta Liquor Control Board (ALCB) and it was the sum of these events that eventually led to our current system.

CHUGGING IN ALBERTA

In 1993, the year we started the privatized system, the ALCB union launched an untimely strike — during the May long weekend — leaving many Albertans beerless, angry and open to the idea of change. The new Conservative government lead by Ralph Klein saw it as an opportunity to gain favour and campaigned on a promise of a new private system if elected.

Privatization also served as a fast way to put some badly needed dollars into provincial coffers, as the Alberta Government owned all liquor stores (unlike in British Columbia) and knew they could make a tidy profit selling them off. And they did in the end, raking in almost $120 million. Alberta had realized a better system was possible, one with less overhead, increased revenue and could promote a better experience for Albertans.

Across Canada, various provincial liquor boards have been more proactive in recent years as mutterings of unsatisfied customers voice their discontent through various web-based mediums. Concerned labour unions have sanctioned reports from such outfits as the Parkland Institute, which recently reported that Albertans are basically a lawless bunch of alcoholics, foolishly paying too much for booze and failing to pay the government their rightful share. But this report came suspiciously on the heels of a Fraser Institute report that outlined the success of the Alberta model.

B.C. and Ontario have come very close to privatizing, but have held back for various reasons. Both provinces now face sustained demand from vocal groups to privatize ,but there comes equal push back from strong unions and special interest groups. These groups continually cite Alberta as overpriced and maintain that government systems offer the best prices.

B.C. has what is called a partial monopoly, meaning there are some private stores working in conjunction with the British Columbia Liquor Distribution Branch (BCLDB), but as the government still applies its crushing tax (123 per cent for wine),, they remain under government rule.

In Ontario, consumers have two options: either the Liquor Control Board of Ontario (LCBO) for all types of booze or the seemingly specialized entity known as The Beer Store.

The wine selection in Alberta dwarfs that of B.C. and Ontario. Calgary's boutique wine shops are regularity inundated with calls to ship wine around the country, something they are prohibited to do under current government regulations. But beer is the Canadian alcoholic beverage of choice, with beer sales accounting for over half of our drinking dollars last year, making it Canada's unofficial national drink.

Researching beer prices in B.C. and Ontario couldn't be easier, as you only need to check one government website. In Alberta, it's a little more complex. Being a free market means there is loads of competition and beer prices vastly vary. With more than 1,200 potential vendors to choose from, it's difficult to pin down a single price for the same case of beer.

There is no clear winner in price between provinces, and B.C. and Ontario prices seem to be random (see fact box for price comparison).

One major contributor to the price of a box of beer is tax, and Albertans typically pay less tax on beer than folks in B.C. and Ontario, especially if one buys craft beer. In Alberta, beer is charged a tax between 20 to 98 cents a litre, depending on the size of the brewery. In B.C., it's upwards of $1.75 a litre.

When we look at the advantages of privatization, it is not as clear for beer prices as it is with wine and spirits. The numbers show that it is possible to pay more in Alberta for many different brands of beer, something the government boards are quick to point out, but as consumers, Albertans have the ability to shop around. I think the most interesting fact is that Alberta has immense selection. In Alberta, a province with a much smaller population base than either B.C. or Ontario, we have two-and-a-half times the selection of beer.

Canada's various monopolies are difficult systems to crack if you are a small brewer. They require a lot of time meeting with boards and creating marketing budgets, and a lot of research. They want price breaks for large purchases and require long terms before they pay back, and if the beer manages to hit their shelves, they likely start at the bottom because the big boys own the best placements.

Ontario also has alternate outlets — The Beer Store — a chain that started in 1927 at the end of prohibition. These chains are owned in part by Molson and Labatt with Sleeman getting a small share. Although they carry smaller breweries' brands, they retain the right to discontinue and charge fees to any non-owner. Basically, Ontario has a system in which consumers can buy beer from the government or from Canada's largest brewing corporations, though neither seems particularly appealing.

The LCBO regularly reminds Ontario consumers that they are providing a top-notch service by keeping selection up and pricing down. While the pricing seems to be mostly in line with what people can expect to pay in Alberta (for beer anyway), the selection is nowhere near the same.

LEADING THE PACK

But those are just the numbers. What about the experience of buying suds?

In Calgary, shoppers can talk with local retailers and we have the ability to sample beer before buying it. Shoppers can request certain products and retailers can usually order them in. In short, Alberta buyers are treated like customers, not numbers. If a buyer believes the local shop is charging too much for beer, she can go shop elsewhere — that's the wonderful thing about free-market privatization.

In 2005, Ontario considered privatization, but rejected it despite public pressure and several independent recommendations to do so. The government continues to play the overused card that as the world's largest purchaser of alcohol, it can negotiate the best deal. There is some merit to that claim, but it only holds water with large producers. Small craft brewers get chewed up in the red tape, and pushed to the side, with many choosing not to participate while the big brewers control the market.

Ontario and B.C. unions have repeatedly employed scare tactics to keep their systems and employees in place, with constant jabs at Alberta's system. The truth is, they primarily want to keep their union-wage jobs.

Alberta now enjoys the most efficient system with the least expense to taxpayers and the profits are much higher ($716 million in 2010, compared to $404 million in 1993, the last year of privatization) without the overhead of running the shops. Albertans have also witnessed astounding growth in provincial selection. In 2003, the Alberta Gaming and Liquor Commission (AGLC) listed a mere 2,200 products, but today Albertans can choose nearly 16,000 products, the highest number in Canada.

Alberta has a history of being the first to create change. We were the first province to enact prohibition in 1916, but it was short-lived and ended in 1923. But the relationship between liquor control and politics was in place and would rule Alberta for 70 years, subjecting Albertans to tight and often absurd government regulation. Today the province's booze industry employs over 5,000 people, while only 1,300 employees worked for the AGLC in 1993.

But if you really want to know if our system has been successful, just ask the people. I don't hear many people reminiscing about the good ol' days when the government controlled alcohol sales. According to AGLC studies, nearly 80 per cent of people are satisfied with the system we have today.

Years ago, if you were lucky enough to get in the liquor stores before last call, you were treated to long lines, disengaged staff and forced to suffer the enduring ritual of going home to chill your beer before you drink it. It seems most Albertans agree that the booze business is better without government interference, but the big question is: What's taking so long for everyone else to figure it out?

To read people's comments click here...

Diablo Rojo - Dark purple in colour with a nose of blackberry jam melded with creamy vanilla aromas, and a touch of tobacco. Rich in the mouth, it has gently smooth tannins and ripe plum and berry flavours--very much in the character of an off-dry Merlot. The finish is long and fruit-filled, with the perfect amount of toasty oak. While it will improve with ageing, this wine is perfect for enjoying right away, delicious with robust foods and excellent all on its own.

And Ángel Blanco - An easy drinking, well-rounded white wine, with appealing fruit flavours and aromas. Rich and boldly fruity from a blend of Chardonnay, Muscat and Riesling that delivers up a floral aromatic nose and a fine mix of peachy, honey, pineapple fruit finishing with a perfect balance of acidity and fruitiness. Serve well chilled before dinner or pair it up with spicy foods to tame the heat and compliment your cuisine.

click here to view product sheet...

Welcome to our Vintner's Choice line of Pure Liquid Yeast and Malo-lactic cultures. Our extensive selection offers the discerning vintner a full range of yeast strains to fit your specific needs. We are continually researching new yeast strains and malo-lactic cultures to add to our collection

 Wyeast Laboratories revolutionized home brewing in 1986 when they introduced 100% Pure Liquid Yeast Cultures.  Hobby brewers worldwide count on the reliability, purity and extensive strain selection provided by Wyeast to produce beers of unequalled quality and diversity.  Available at 14 St NW, NE, and Airdrie store.

The Activator™ has a minimum of 100 billion cells of pure, ready-to-pitch yeast, plus an internal nutrient packet. The Activator™ is designed to inoculate five gallons of wort (up to 1.060 SG) providing the pitching rate recommended by professional brewers.

To place a special order look at the list below and then place an order by contacting us at clicking here.

ALES - click on the product below to link to a full description

1007 - German Ale™
1010 - American Wheat™
1028 - London Ale™
1056 - American Ale™
1084 - Irish Ale™
1098 - British Ale™
1099 - Whitbread Ale™
1187 - Ringwood Ale™
1272 - American Ale II™
1275 - Thames Valley Ale™
1318 - London Ale III™
1332 - Northwest Ale™
1335 - British Ale II™
1338 - European Ale™
1450 - Denny's Favorite 50
1728 - Scottish Ale™
1968 - London ESB Ale™
2565 - Kölsch™

Go to www.avery.ca

Click on "templates and software"

Choose "software"

Pick a product, I like the free download - Avery DesignPro for PC or MAC – Get the most flexibility while designing and printing Avery labels, business cards, dividers, t-shirt transfers, greeting cards and more.

Preparing to Install

Accept license agreement to continue

Note: when installing the download you will be asked to accept the user agreement, uncheck "Make Ask my default search provider".

Open DesignPro 5.4 Limited Edition

Click on step-by-step

Product number is 5160

If you want full colour choose the bottom right label with the fern – this will use a lot of ink but sure is nice.

Replace the current picture with one of your own,

On the right hand side choose the different lines to edit.

Make sure that all your info is correct because you can't go backwards – you have to start all over again.

Here are some of the images that I have used for my beer labels, choose the picture you want to copy with your mouse then right click and "save picture as" then paste into the avery label program :

Good for any beer

American Lime Lite or Lime Cerveza

Mexican Cerveza

any lighter beer like a Canadian Draught, Canadian Golden Ale

good for any beer label

IPA

IPA

Honey Brown Ale

 Stout

 Blueberry Cerveza

Raspberry Cerveza

Redwood Ale

The Douro Valley is the famous growing region that our juice comes from in Portugal, and Tinto means “red” in Portuguese. So, this is our “Douro Red” blend.

Portugal, particularly the Douro Valley region, is famous for producing port. Many of the grapes that go into the premium ports also make remarkable fine dry red table wines, which the Portuguese have been enjoying for centuries.

A blend of 3 red grapes: Touriga Nacional, Tinta Roriz & Touriga Franca.

• Touriga Nacionale – Considered Douro regions finest red grape. Tiny berries that produce a big, dark robust wine.
• Tinta Roriz – More commonly referred to as Tempranillo, which is the famous grape that makes up Rioja (Spain).
• Touriga Franca – is Cabernet Franc to Touriga Nacionale’s Cabernet Sauvignon. That is to say, if we look at this Douoro blend in the terms of a classic Bourdeaux style blend, Touriga Nacionale provides lots of deep flavour & tannin, while Touriga Franca provides freshness and subtlety.

Young, this wine will show a lush blackcurrant flavour from the Nacionale, and violets/roses. With age, the floral character will become more prominent.

The Region:
The Douro valley is Portugal’s premium wine region. Situated along the Rio Douro (River of Gold), the scenery is spectacular and the soil is just about perfect for growing quality wine grapes. The climate is continental, very hot and desert-dry in the summer; cold and wet in the winter. Douro’s most memorable feature is its difficult terrain. Most of the slopes are so steep that the only way to grow anything is by creating terraces, the painstaking construction of dry stonewalls to support the banks of soil.

The Wine:
A blend of Touriga Nacional, Tinta Roriz and Touriga Franca, the names may be unfamiliar, but Tinta Roriz is the same grape as Spanish Tempranillo. Together they make an intensely aromatic wine with an impressive depth of fruit and complexity. Black fruits such as cassis along with mulberry and raspberry predominate and are complemented by plums and tobacco, followed by the resinous aromas of violets and rockrose. High tannin levels and good natural acidity mean that the wine has an excellent potential for ageing without loss of structure or balance.

The Food:
Incredibly flexible as a food wine, Douro Tinto will match perfectly with roasted lamb, or duck, barbecued meats, grilled eel and meat sauces. The finesse and complexity also make it intriguing just on its own.

Ageing:
This wine will show black fruit, plums and a firm structure of acid and tannins. Six to twelve months will reveal more floral aromas and a hint of ripe berries and cassis.

Sweetness: 0 (dry)

Another argument can be made for the practice that became common during the US experiment with the Volstead Act (Prohibition). Grape producers in California would ship bricks of dehydrated Zinfandel grapes east, to Chicago and New York in railcars. These concentrated bricks of sugary grapes came with a strong warning label: CAUTION! Do not add these grapes to 5 gallons of water and five pounds of sugar with yeast, or it will ferment into wine, which is ILLEGAL. It was a strange time to be a winemaker.

In the 1970's the first wine kits began to appear. They featured cans of pasteurized grape concentrate and packages of acid, nutrient and yeast. While complete, and capable of fermenting into a wine-like beverage, they were actually pretty awful. 

Still, people persisted, and as the wine industry grew, so did Winexpert's kit business. In the mid-1980's Doug and Ross Tocher, founders of Brew King knew they could do better. They mixed carefully processed concentrates with fresh grape juice and adjusted it for perfect balance as a finished wine, eliminating the need for extra packages. Then they aseptically packaged it on a state of the art system, into sterile bags, preserving all the flavours and aromas in the juice.

The modern wine kit was born!

How Winexpert Wine Kits are Made

From reading the side panels on wine kit boxes most people can figure out that Winexpert kits contain concentrate, juice and other winemaking staples like acid and sulfite. However, just how these things came together to make your kit is fascinating.

To start, Winexpert contracts to purchase grapes from growers by specifying conditions at harvest (acid, pH, brix, and color) and organoleptic qualities (flavor and aroma). These specifications are very rigid, for although the grapes may change radically from harvest to harvest, the kits must maintain very high levels of consistency, so consumers can make repeat purchasing decisions. When the grapes are ripe they are harvested and taken to a winery, where they are sulfited and crushed. At this point white and red grape processing diverges.

White grapes are pressed, and the juice is pumped into a settling tank. Enzymes are added to break down pectins and gums, which would make clearing difficult after fermentation. Bentonite is added to the juice and re-circulated. After several hours the circulation is shut off, and the tank is crash-chilled below freezing. This helps precipitate grape solids, and prevents spoilage.

Red grapes are crushed, sulfited and pumped through a chiller to a maceration tank, where special enzymes are added. These break down the cellulose membrane of the grape skins, extracting color, aroma and flavor. The tank is chilled to near freezing to prevent the must from fermenting. After two to three days the red must is pumped off, pressed and settled much the same way as the whites.

When the tank is settled, and the juice almost clear, it is roughly filtered, the sulfite is adjusted, and it is either pumped into tanker trucks for shipment to the kit facility, or into a vacuum concentrator.

Vacuum concentrators work like the reverse of a pressure cooker. By lowering the pressure inside the tank, water can be made to boil at very low temperatures. By boiling the juice at low temperature browning and caramelization are prevented. The water comes off as vapour, leaving behind concentrated grape juice. Because some aromatic compounds can be carried away in this vapor, a fractional distillation apparatus on the concentrator recovers these essences, returning them to the concentrate after processing.

The juices and concentrates are then shipped to our facility where they are pumped into nitrogen purged tanks, tested for quality and stability, and held at very low temperatures. This both speeds up the formation of wine diamonds (crystals of potassium bitartrate from the tartaric acid naturally occurring in the wine), and preserves them until they are to be used.

After the Quality Control checks are passed, the juices and concentrates are blended into the formulations that make up the different kits in giant blending tanks. When the formulation is finally adjusted and approved the must is pumped through the pasteurizer. The pasteurizer is a type of heat exchanger that rapidly heats and then cools the must, killing yeast and spoilage organisms, but not burning or caramelizing the must. From there is goes into the bag filler which purges the sterile bags with a double flush of nitrogen, and then fills each bag to a very strict tolerance.

The bags are then automatically capped and loaded into the kit boxes that come from the box former, after which the packaged additives are placed on top. The boxes are sealed, shrink-wrapped and packed on a skid for a Quality Assurance microbiological hold.

Depending on the product, this hold can be from three days to more than a week, while the product is examined for signs of bacterial or yeast activity. If it passes, it is then shipped to the warehouse, and from there to dealers, and finally, into the hands of the winemaking customer.

Our dedication to product excellence began over 20 years ago when we created the first modern wine kit. It continues today as we source high quality grape juice and concentrate from the world’s best wine regions. We strive for quality at every level in our operation, seeking to bring the finest these wine regions have to offer right to our customers’ glass.

Great wine is not made in a factory; it is made in the vineyard, where sunshine, good soil and careful tending make great grapes. We regularly visit with our growers and suppliers, and have stringent quality specifications and standards to ensure that we get the best possible varietals. We are offered many different grape juices and concentrates every year, but we make certain we select only the best available for our kits.

Immediate on-site grape sorting, crushing and pressing, combined with state-of-the-art processing techniques, as well as non-stop shipping systems, combine to ensure that we get the highest levels of flavour and aroma from our grape juices and concentrates. Our commitment to quality doesn't end there. In our environmentally controlled cellars, our highly trained Quality Assurance Team monitors all our juices and concentrates continuously to ensure that they stay in top condition. With years of experience, our winemakers and Quality Assurance Team follow proven Quality Assurance protocols, to ensure our high standards for consistently producing wine kits of the highest quality are met – every harvest and every year.

Winexpert operates like a "functional winery" – combining the traditional art of blending for consistency balanced with leading process technology to make the best winemaking products in the industry. This ensures that our wines are delicious and well-balanced, and it explains why wines made with Winexpert kits consistently win the most awards and medals in the North America's largest amateur winemaking competitions. In fact, they win medals even when competing with wines made from fresh grapes.

At Winexpert, we are always striving for improvement, consistency and quality. Winexpert's commitment to superiority doesn't end at the kit. We also provide Winexpert authorized retailers with extensive training through our exclusive Winemaking Excellence Programs. From time to time we also support our retailers in hosting evening wine education events. These are fun educational evenings that provide you with further knowledge on wine, food pairings, or other topics related to the wine lifestyle.

Everyone that represents Winexpert strives to positively affect quality at every level, from the vineyard to the glass, so that you can make the best wine possible – every single time.

Now widely regarded as the leader in the personal winemaking industry, Winexpert began as Brew King in the early 1980s. Founders, Ross and Doug Tocher, felt they could produce wine kits that would be superior to products existing at that time. With rudimentary production tools at their disposal, they entered the manufacturing game and introduced Vintners Reserve, the very first wine kit product produced in the now popular bag-in-box wine kit - with no need to add sugar and with all of the necessary materials pre-packaged for ease of use. Its user-friendly four-week process and consistent quality results caught on quickly with consumers and virtually took over the existing kit winemaking market.

As the company grew, so did its production resources, and in 1989, the company introduced its flagship premium brand, Selection. Whereas Vintners Reserve offered 6 litres of pure varietal grape concentrate in a 28-day process format, Selection offered a whopping 15 litres in a six-week process and contained pure varietal grape juice.

The Selection brand quickly became a favourite among winemakers and they became loyal to the brand. It continues to be the fastest growing product line and the benchmark for quality in the industry.

Brew King maintained its leadership position within the industry by continuing to identify ways to improve quality through product innovation and challenging the boundaries of what can be achieved with personal winemaking products. For example, the mid-1990s saw the introduction of Winexpert's exclusive F-PackTM, which enabled the production of sweeter wine styles such as those offered up by German white wines, California blush wines, dessert wines such as Port and Icewine, and one of its latest innovative product lines, Island Mist.

The innovative spirit continued in 2000, with the launch of its 16 litre, 8-week process format Selection Estate Series, a product line representing the absolute pinnacle of kit winemaking quality. This ultra-premium wine kit contained single-vineyard varietal juice and was perfect for longer ageing.

In 2004, the company introduced Selection Estate Series Crushendo, an ultra-premium wine kit that contained the Crushendo grape skin pack. This wine kit yields deeply-coloured, full-bodied red wines with intense gripping tannins.

Brew King was also responsible for the development of premium bag-in-box beer kit products, launching the first such brand, Barons World of Beer, in 1990.

In November 1997, Brew King was purchased by Andres Wines Ltd. (Now known as Andrew Peller Ltd.) The owners of Andres saw the growth potential of the personal winemaking industry and wanted to be represented by Brew King, the quality leader.

In December 2003, recognizing that consumer interest in wine was growing and sales of wine products would one day surpass sales of beer products, Brew King officially changed its name to Winexpert. The Winexpert name and logo mark quickly became well known. Today, the brand is widely recognized as one that provides premium quality products and a highly enjoyable winemaking experience.

Winexpert's success is attributed to its:

Commitment to sourcing high quality grape juice and concentrate
State of the art processing facilities
Stringent quality control procedures and guarantee of quality
Knowledgeable and dedicated employees
Knowledgeable retail partners dedicated to providing a great customer experience

A vat to press the grapes, fermentation jars and even a cup and drinking bowl dating to about 6,000 years ago were discovered in the cave complex by an international team of researchers.

While older evidence of wine drinking has been found, this is the earliest example of complete wine production, according to Gregory Areshian of the University of California, Los Angeles, co-director of the excavation.

The findings, announced Tuesday by the National Geographic Society, are published in the online edition of the Journal of Archaeological Science.

"The evidence argues convincingly for a wine-making facility," said Patrick McGovern, scientific director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum in Philadelphia, who was not part of the research team.

Such large-scale wine production implies that the Eurasian grape had already been domesticated, said McGovern, author of "Uncorking the Past: The Quest for Wine, Beer and Other Alcoholic Beverages."

The same Armenian area was the site of the discovery of the oldest known leather shoe, dated to about 5,500 years ago. That discovery at the area known as Areni-1 was reported last summer.

According to the archeologists, inside the cave was a shallow basin about 3 feet across that was positioned to drain into a deep vat.

The basin could have served as a wine press where people stomped the grapes with their feet, a method Areshian noted was traditional for centuries.

They also found grape seeds, remains of pressed grapes and dozens of dried vines. The seeds were from the same type of grapes -- Vitis vinifera vinifera -- still used to make wine.

The earliest comparable remains were found in the tomb of the ancient Egyptian king Scorpion I, dating to around 5,100 years ago.

Because the wine-making facility was found surrounded by graves, the researchers suggest the wine may have been intended for ceremonial use.

That made sense to McGovern, who noted that wine was the main beverage at funeral feasts and was later used for tomb offerings.

Indeed, he said, "Even in lowland regions like ancient Egypt where beer reigned supreme, special wines from the Nile Delta were required as funerary offerings and huge quantities of wine were consumed at major royal and religious festivals."

McGovern noted that similar vats for treading on grapes and jars for storage have been found around the Mediterranean area.

In his books, McGovern has suggested that a "wine culture," including the domestication of the Eurasian grape, was first consolidated in the mountainous regions around Armenia before moving to the south.



With all the news about the toxins in plastic it is good to be informed.  We have had a lot of customers asking about our primaries.   Plastics 2, 4, 5 are safer; 1, 3, 6, 7 should be avoided.  If your primary has no code it should be avoided. 

Recent plastic tests reveal that garbage pails and standard food grade (grade 1) plastic primaries may leach chemicals when fermenting wine and beer.  These toxic chemicals become even more soluble in alcohol. 

When fermenting wine and beer the pigments, UV protectants, plasticisers (chemical used to keep the plastic from becoming brittle) and polymers may leach into your wine / beer and could affect your health.  During primary fermentation the use of the wrong primary can leach bisphenol-A otherwise known as BPA which is widely recognized as a carcinogen (endocrine disruptor causing cancer).  Wine, beer and mead are fairly acidic liquids and they tend to leach out materials (such as BPA) from plastic.  Using an old ungraded primary or saving a few dollars by using suspect equipment is not worth it! 

The older and more reused plastics will leach more chemicals out over time.  At home, "the more a plastic is put through the dishwasher the more chemicals that will leach out" (quoted from CBC).  If you are starting to develop scratches in your primary, then it's time to think about replacing it.  Even microscopic scratches can harbor bacteria that will ruin your wine.  Scratched primaries are hard to sterilize, and poor sterilization compromises your wine. 

We carry the highest caliber primaries available on the market (grade 5).  Our primaries are state of the art; at 30 litres they allow just the right amount of space for the best circulation and aromatics during primary fermentation.  The lid clicks on sealing the wine or beer protecting it from those nasty fruit flies (just one fruit fly can ruin a batch of wine/beer).  On the outside of the primary is a scale from 0 – 30 litres plus an external thermometer.  With the use of a bung and water filled air lock the product is sealed and the CO2 is allowed to escape.  

From the studies that we have seen we recommend a separate primary for beer and for wine making as the taste of the wine and beer can remain in the plastic.  Always use Italian glass carboys for both wine and beer.

With all the news about the toxins in plastic it is good to be informed.  We have had a lot of customers asking about our primaries.   Plastics 2, 4, 5 are safer; 1, 3, 6, 7 should be avoided.  If your primary has no code it should be avoided.

Recent plastic tests reveal that garbage pails and standard food grade (grade 1) plastic primaries may leach chemicals when fermenting wine and beer.  These toxic chemicals become even more soluble in alcohol.

When fermenting wine and beer the pigments, UV protectants, plasticisers (chemical used to keep the plastic from becoming brittle) and polymers may leach into your wine / beer and could affect your health.  During primary fermentation the use of the wrong primary can leach bisphenol-A otherwise known as BPA which is widely recognized as a carcinogen (endocrine disruptor causing cancer).  Wine, beer and mead are fairly acidic liquids and they tend to leach out materials (such as BPA) from plastic.  Using an old ungraded primary or saving a few dollars by using suspect equipment is not worth it!

The older and more reused plastics will leach more chemicals out over time.  At home, "the more a plastic is put through the dishwasher the more chemicals that will leach out" (quoted from CBC).  If you are starting to develop scratches in your primary, then it's time to think about replacing it.  Even microscopic scratches can harbor bacteria that will ruin your wine.  Scratched primaries are hard to sterilize, and poor sterilization compromises your wine.

We carry the highest caliber primaries available on the market (grade 5).  Our primaries are state of the art; at 30 litres they allow just the right amount of space for the best circulation and aromatics during primary fermentation.  The lid clicks on sealing the wine or beer protecting it from those nasty fruit flies (just one fruit fly can ruin a batch of wine/beer).  On the outside of the primary is a scale from 0 – 30 litres plus an external thermometer.  With the use of a bung and water filled air lock the product is sealed and the CO2 is allowed to escape. 

From the studies that we have seen we recommend a separate primary for beer and for wine making as the taste of the wine and beer can remain in the plastic.  Always use Italian glass carboys for both wine and beer.

Most Needed Food Donations: These are the fundamental food items in our emergency food hampers.

Beer likes to be warm, use a heat belt to speed up the process (you will notice the belts in these pictures, both on the primaries and carboys).   At 23 C / 73 F the beer will be ready to rack out of the primary usually on the 3rd day.  At 20 C / 68 F it will take almost a week before the specific gravity (SG) is low enough.  At cooler temperatures it can take up to 6 or 7 weeks for the SG to reach its lowest level.  At cooler temperatures the yeast can stall at 3 weeks and then kick in again at 4 weeks.  When people call saying that the SG won't drop we suspect right away that the beer isn't warm enough.  The answer is an electric heat belt which goes on the primary and then on an Italian carboy (if you have a Mexican or North American carboy, do not use the heat belt on them).  The heat belt maintains the temperature at exactly 23 C.  Heat belts are sold in all our stores for $27.95.

Always go by Specific Gravity rather than days..

These pictures will show you what you should be seeing:

In the primary a Brown Ale at 23 degrees C at 10 hours SG 1.04

If you are fermenting at a lower temperature it will take longer to get action like this.  If you are at 19 or lower your beer may enter a second fermentation stage at day 30, causing your beer to continue fermenting for another month.  

 In the primary a Mexican Cerveza at 23 degrees C at 10 hours SG 1.04

A Cerveza has no hops, hence the difference in the surface activity.

In the primary a Pilsner at 23 degrees C at 2 days SG has dropped to 1.015

As fermentaion continues the yeast is fermenting the natural sugars in the malt producing alcohol and CO2, hence the bubbles coming trough the air lock.  As this continues the SG will continue to drop.  You will notice that the intense foam created on day one is lessening to hundreds of small bubbles on the surface.

In the primary a Brown at 23 degrees C at day 6 SG is below 1.02, time to rack

At this point using your sanitized syphon, rack the beer into a sanitized carboy leaving the sediment behind.  You will notice that I started with exactly 23 litres.  When I rack the beer into the carboy it will not be full.  I do not top up the carboy with water thus I avoid getting beer into the air lock.

In the carboy the Mexican Cerveza at 23 degrees C day 5 is now at SG of 1.15

Good surface activity - small bubbles over the entire surface indicating good progress.






In the carboy the Brown at 23 degrees C at day 13 has reached a SG of 1.12

The instructions read that the Final SG should be 1.013 - 1.019.  We are now below this however there is still a lot of surface activity.  To get the maximum out of the fermentation I allowed this to continue fermenting until there was no surface activity, this took another 7 days.  We then moved onto clearing and bottling.




In the carboy the Canadian Draught at 23 degrees C at 14 days has reached a SG of 1.14

The instructions read that the Final SG should be 1.009 - 1.016.  We are in that range however the surface activity is indicating that a lot more fermentation is happening.  When you see bubbles like this just wait.  It took another 10 days before there was no surface activity.  We then moved onto clearing and bottling.




In the carboy the Canadian Lager at 23 degrees at 14 days has reached a SG of 1.12

The instructions read that the Final SG should be 1.009 - 1.016. We are in that range however there is still surface activity.  We waited another 8 days before the activity ended and then moved onto clearing and bottling.





In the carboy another Canadian Lager at 23 degrees at 14 days looks totally different, it has reached a SG of 1.14

You have to treat each kit individually; even the same kit reacts at its own rate.  This Canadian Lager, even though it is at the same temperature as the above example, it is moving ahead slower.  It has more obvious air bubble clusters so it took well over another week before finishing.  You will notice that the instructions say that the Final SG should be between 1.009-1.0116 don't move on until the surface has no activity.



 In the carboy an Amber Ale at 23 degrees at 14 days has reached a SG of 1.08

The Final Gravity for an Amber Ale is 1.011 - 1.018 so we are actually below that, however there is a lot of bubble activity observed around the edge plus the hops are still floating with a lot of bubbles arising in the middle.  Until this has completely subsided we just wait.  It took another 10 days before all surface activity subsided.  The end of the story is this, even though you have reached the SG wait until all surface activity has stopped.  You will produce superior beer compared to someone who shut down the process only according to SG.


Last minute  tips: If you have continued reading to this point you are really a beer enthusiast.  Here is a secret: if you get a surface scum on your beer after 2 to 3 weeks, this is simply a top fermenting yeast byproduct -rock your carboy back and forth and the scum will dissipate.  Repeat the next day if necessary.

To produce clear beer, once your have achieved the Final Gravity and have no surface activity then move to the last stage - 3 days before I bottle I rack my beer into a sanitized carboy leaving all sediment behind.  Even after 3 days there is a new collection of sediment on the bottom of the new carboy.

When you are ready to bottle rack the beer into a sanitized primary and then stir in the dissolved sugar -make sure that your dextrose is completely dissolved in a cup of hot water before adding it to the primary.  During the entire bottling process frequently stir the beer making sure the sugar has completely dissolved.

It will take a minimum of 2 weeks for the second fermentation to start to produce sufficient CO2 to have a nice beer.  The second fermentation happened when you introduced new sugar to the live yeast still in the beer.  In the bottle the live yeast fermentates the newly introduced sugar and produces alcohol and CO2.  In this situation the CO2 is captured in the bottle and will give you the natural desired carbonation.  The downside is the natural yeast bed caused in the bottle.  When pouring from the bottle do a continuous pour into a glass and leave the last 1/2 inch of sediment behind.

Our Barons beer improves with age; I like my beer to be at least 6 months old before serving.  Yes I am a glass bottle person since I like to age my beer.  Had an amazing stout last week that Paul had aged for 4 years!

We are always available to assist you in your hobby, phone any time / Ronnie NW Calgary Store

The ice wine from Canada is anticipated to be exceptional this year, here's a video guide to how it is made.

(Photo Credit: Catavino.net)

Starting with the West is the Winter Okanangan Wine Festival situated at the beautiful Sun Peaks Resort. Perfect for any snow and wine lover, this festival is all about enjoying the fresh powder on the mountains of the beautiful Okanagan followed by relishing in an array of award winning BC wines, seminars and delicious food.

On the other side of the Coast is the coveted Ontario Icewine featured at the 16th Annual Niagara Ice Wine Festival. This festival spans a fantastic 3 week period filled with local cuisine, live entertainment and of course some of the best wines of the region.

For more information on the Okanagan Winter Wine Festival, including events, dates and ticket information visit their official website.

For more information on the Niagara Ice Wine Festival, including events, dates and ticket information visit their official website.

(Photo Credit: The Wall Street Journal.com)

When yeast ferments the natural sugars in wine, alcohol and CO2 are produced. These few steps will assist you in getting rid of the CO2 gas out of your wine.

After you have completed step 3 (stabilizing and clearing) and have vigorously stirred the wine – suggest 2 minutes three or four times over an hour, move onto this next step.

The heating of wine assists in the elimination of the carbonic gas and helps to refine and mellow out the wine. It also increases the aging and makes the wine smoother.

For red and white wine: use a heat belt ($27.95) only on an Italian carboy warming the wine up to 30 - 40 degrees C (to achieve this cover the carboy with a blanket).  One heat belt will raise the temperature to 30 degrees C, two heat belts will raise the temperature to 35 degrees C.  Once the optimum temperature is reached maintain it for 24 hours.  Then allow the wine to return to room temperature.  Over a 2 week period do this cycle of warming the wine and then allowing it to return to normal temperatures up to 3 times.

During this entire process leave the vacuvin stopper in the carboy under vacuum - this will allow you to pump the wine a few times each day.  The correct usage of the Vacuvin is this – pump the Vacuvin creating a vacuum until you hear a clicking sound, once clicking do another 20 pumps.  An indication that you are finished removing the CO2 is when you have created a vacuum and no bubbles are produced.

This process may take time, if you still have CO2 at 3 weeks, proceed to step 4 and rack the wine off the sediment.  Continue using the Vacuvin on a daily basis until no bubbles are produced.

Final check is to use a Home Vintner CO2 tester.  Ask for your free tester the next time you buy a wine kit.  Fill this bottle 3/4 full with the wine to be tested.  Put your thumb over the end and shake twice.  Place the test bottle by your ear and release your thumb.  If there is a strong PSSSSSS sound then you still have CO2 gas.  If there is no sound then you are ready to bottle.

White wines should be served cool, but not too cold. At 10-12°C (50-54°F) fruit and crispness are at their peak, but at colder temperatures, bouquet and flavour nuances begin to recede, and the wine goes numb.

Most restaurants hold their white wine in reach-in coolers, most of which also hold beer or soda, and they're kept at 4°C (38°F). If your wine arrives as frosty as this, it's perfectly acceptable to ask the waiter to let it warm up before serving it. If you're not able to wait half hour, have them bring an ice bucket of warm water, and hold the wine for five minutes to take the chill off.

Red wines should be served at cool room temperature, but not warm. At roughly 18-20°C (65-68°F) fruit becomes more evident on the palate and in harmony with the tannins.  Served too warm, red wines will seem "hot" (high in alcohol) and flabby, with poor fruit/tannin balance.  If you are served a red wine at this temperature, go ahead and ask for an ice bucket—don't be embarrassed or worried: if you're paying for the wine you can do anything you want with it.  Hold it in the bucket for five to ten minutes to take the edge off the heat and taste it.

(Photo Credit: Better Living Through Design.com)

The carboy cleaner in action.  Available in all our stores or by delivery.

This recipe for the spicy meatballs that was paired with the Italian Primitivo, was created by Chef Nash of Fine Balance Catering, Airdrie.  It was the right balance of fennel seed that did the trick! 

1 LB Lean ground beef
1 tbsp ginger & garlic, each
4 g white onion, diced
1 oz Cilantro
1 cup bread crumbs
1 egg
1 tbs Hot Curry Paste ( Pataks brand )
pinch red crushed chillies
3 oz Feta Cheese
2 oz roasted crushed Fennell seed
pinch Baking Soda

METHOD:

Combine all ingredients. Roll into small 1 oz balls and bake for 20 to 25 mins at 325 degrees F.

WHITE STILTON CHEESE WITH MANGO & GINGER

The White Stilton Cheese with Mango & Ginger, that was paired with the Pacifica White, is imported by Springbank Cheese, Calgary.

MUSHROOM PASTRIES

We found the Mushroom pastries from M&M Meats really accentuated the Australian Shiraz / Viognier.

LINDSAY'S CREATION 

The pairing with the Austria Gruner Veltliner was created by Lindsay, owner of Pelican Pier Seafood Restaurant in Calgary.  Dip for the shrimp was made with heavy cream, dill, roasted garlic and red pepper, light on the lemon and a little butter.

VEGGIE DUMPLINGS

The veggie dumplings were found at T&T Chinese Supermarket, Calgary.  They were fried in a little olive oil in a non-stick pan, then the addition of a little water in the pan, then covered to steam to completion.  The sauce was a combination of Hoison plus Bragg Sauce.  Bragg Sauce can be found at Community Health Food Stores.  It is similar to a no-salt Soy Sauce.  This was paired with the Portuguese Duoro Tinto red wine.

Let's start with the Reds:

First up is Cabernet Sauvignon which is a bold, hearty red wine also known as "the king of red grapes". This is a fruity wine rich in tannins and heavily oaked. A typical Cabernet will have notes of dark fruit like cherry, plum, cassis, blackberry, boysenberry as well as flavors of vanilla and coffee. As for a good food pairing, there is nothing quite like a nice Cabnernet with any kind of rich beef dish.

Next up we have Shiraz. Shiraz is big, bold, complex and very flavorful. This wine doesn't have a problem standing up to rich dishes such as roasted leg of lamb and hearty mushrooms but it's also perfect all on its own. With notes of ripe berry fruits, smoke and pepper, the versatility of the Shiraz is undeniable. 

Now lets talk about the Zinfandel. Here we have an extremely versatile wine that is a great choice for savoury dishes such as spaghetti and meatballs, eggplant parmesan, and lasagna but also serves extremely well with cheese platters and even chocolate. 

Is the cool weather only reserved for our big reds? Absolutely not. The last thing we would want to avoid during the Winter months are our white wines. They have a fantastic place no matter the season and that's exactly where a full bodied Chardonnay comes to play. Chardonnay is your big hitter white that pairs well with those cold weather dishes such as chowders, roasted chicken and pasta with cream sauce. With overtones of tropical fruits, vanilla and smoke, it is a great choice for the offerings of this time of year.

(Photo Credit: Italian Food Net.com)

 Your Sommelier will guide you through your food and wine pairings describing the wines in-depth. Having such a passion for wine, your Sommelier will be eager to impart the knowledge of why the wine pairs well with your dish as well as where the wine came from, the types of grapes used, the name of the vineyard and the region where it was produced. A Sommelier often encourages the customer to smell the wine and have a taste as they describe the wine's components. Be sure to enjoy the passion and knowledge from your Sommelier as it will only add joy to your dining experience and most importantly, don't be shy to ask questions you may have about your wine. After all, these questions are what any sommelier lives for. 

(Photo Credit: Salut.com)

Any wine enthusiast will marvel at the beauty and creativity of these hand crafted pieces. From a beautiful chic serving tray to one of the most magnificent home bar pieces around. The holidays are right around the corner and below are a list of gorgeous items made from used wine barrels. Perfectly suited for any wine lover in your life or of course, as a little treat for yourself:

Artist Claire Danthois's Home Bar/Wine Rack

Reclaimed Barrel Serving Tray

Oak Barrel Stave Cheese Boards and Paddle Boards

Chopping Blocks

Wine Barrel Candle Holder Centerpiece

Rustic Stave barrel benches 

The folding Wine Barrel Chair and Folding Wine Barrel Bench

Wine Barrel Lazy Susan

French Oak Wine Barrel Chandelier

Oak Barrel Stemware Rack and Holder

(Photo Credit: furnicraft.info)

By Scott Mitchell/Editor

Posted Wednesday November 10, 2010

While Home Vintner wine expert Paul Sass was volunteering his time, a group of Airdronians was volunteering to drink wine.

And it was all in the name of volunteerism.

Thirty wine lovers ranging from amateur to serious connoisseurs gathered at Cedarwood Station Friday night for two hours, as Sass led the group through the ins and outs of wine and cheese pairings.

It was a hit with those in attendance, as well as Volunteer Airdrie, who raked in close to $500 at the charity function put on by the Home Vintner.

(Photo Credit: Southern Living.com)

Here is what you'll want to offer in the wine department: Rich, luscious, heavy reds like an Italian Barolo, Merlot, Cabernet Sauvignon or Shiraz. In addition, if you plan on hosting a large party try mixing up Halloween themed drinks such as red wine sangria or mulled wine, both of which can be made in advance and are guaranteed party pleasers. As for appetizers, keeping in the spirit of Halloween, Pimento Cheese Paws, Spinach Ricotta Skulls, Spicy Bat Wings, Devils on Horseback and Savoury Pumpkin Puffs will do the trick.

Whether you are hosting or attending a Halloween party, there are plenty of treats to leave your mark. Check out the list of accessories below that will ensure a fabulously frightening Hallo-Wine Party:

"You're Invited to a Wicked Wine Party" Invitation Cards.

"Scare D Cat" Tumblers.

Skeleton Hand Wine Glasses.

White Ghost Bottle Stoppers.

Skull Swizzle Sticks.

Halloween Wine Glass Charms.

And for some inspiration on table presentation for your party click here to see a fantastic Halloween spread. 

(Photo Credit: At Home with Kim Vallee)

The holiday season is upon us again and that means, lots of food, wine and celebration. If you are the hosting type, you'll likely be planning your upcoming parties and guest lists already and beyond that, your menus. While there are no ironclad rules where food and wine pairings are concerned, there are certainly some simple guidelines that will help make your dinner parties easier and assist in a seamless party season. 

Sauvignon Blanc pairs well with tangy/tart dishes as well as smoked or grilled meats and fish.

Chardonnay has the wonderful ability to compliment fatty fish, like salmon, as well as roast chicken, lobster and pasta in a rich, lush sauce.

Serve a Riesling or Gewürztraminer with chicken or seafood containing sweet & spicy flavours like chilies and ginger as well as recipes with citrus notes.

A rich and rustic Zinfandel is fantastic with pâtés, mousses and terrines.

Malbec and Shiraz are bold enough to drink with barbecue sauce based meals, spicy dishes, sausages, ham and pork roasts.

When in doubt, think about pairing the wine with its region. For example, if you plan on making a Tuscan inspired dish, a beautiful Italian Chianti would be a natural fit.

And of course, no celebration would be complete without a toast of Sparkling Wine which will conclude any dessert course with utter panache.

(Photo Credit: Whole Foods Market.com)

Don't forget to try out our Limited Edition game and contest at www.limitededition2010.com.

This winter might be just the time to try a new indoor hobby; one which, with a little patience, can ultimately pay remarkable dividends and probably put you at the top of the A list of party hosts.

Home wine-making has come a long way since your parents' day and those interesting concoctions they used to foist upon their good - very, very good - friends. The qual­ity of wine-making kits has vastly improved over the years and the list of different types of wines to try - Chilean, Argentinean, Italian, French, Australian - is lengthy.

"That's the neat thing about this hobby ­you try different styles;' says Paul Sass, owner of The Home Vintner, which opened its Air­dne store in 2002.

For many, wine-making begins with a few bottles and develops into a lifelong pursuit, punctuated by ongoing education. "This curve of learning goes forever," Sass says.

And as the hobby evolves, more depth can be added by expanding the repertoire to include such specialties as ice wine, sherry, champagne and port.

"I personally keep a 25-litre port barrel on tap, because I'm excessive," Sass says.

While some go whole hog, incorporating wine cellars into their homes and travelling the world to discover new vintages, wine-making is a hobby that needn't be taken overly seriously.

"It's fun," he says. "Just be patient - that's a big thing."

For Sass, his love of fine wine encouraged him to leave a career as a commercial pilot and open The Home Vintner in Calgary in 1994. Since then, the store has expanded to include eight branches around Southern Alberta and he has shared his passion with thousands of budding oenophiles.

The key to success, Sass says, is to start with a good wine-making kit. What frustrates him is hearing horror stories from people whose wine-making attempts have resulted in undrinkable slop.

"There's a lot of bad information out there," he says. "My worry is that people throw their hands up and stop because of bad kits."

With the high quality of kits on the mar­ket these days, though, there's no need to be intimidated or put off by past experience.

"You don't ever [need to] be drinking bad wine," Sass says. "Life's too short."

Local wine-makers apparently agree. Since The Home Vintner opened its doors in Airdrie, more than 800 people have taken the store's free wine-making class.

"You get addicted to making wine;' says local resident Keith Sanders, who has made between 500 and 600 bottles since he first started a couple of years ago.

Along with the enjoyment of producing his own unique beverages, wine-making has provided Sanders with an outlet for creativity. He is currently working on a blueberry port, a challenging endeavour, but one well worth the effort.

Another plus, especially in a down economy, Sanders says, is that homemade wine is a lot less expensive than store-bought, running from a couple of dollars a bottle up to perhaps $5 or $6.

"It's very inexpensive to get going," he says, adding that he also recycles the bottles he uses.

Many of today's aspiring wine-makers are what Sass terms 'returnees' - people who tried wine-making in years past (unsuccessfully) and are now coming back in the fold. One such returnee is Airdrie's Dean Constantini, who made his own wine several years ago, but was unimpressed with the product.

"It was horrible: he says with a laugh.

Now, Constantini is back at it, with great results. What has made this wine-making en­terprise so successful, he says, has been start­ing with good kits and taking the time to learn and ask questions.

"Educate yourself," he says.

That education is readily available. The Home Vintner hosts regular events through­out the year - free wine- and beer-making classes, wine appreciation nights and even wine-food pairing events.

When it comes to producing your own wine at home, the hobby is one that can soon become a passion. Sass recalls a condo­minium complex in Calgary's Tuscany area, which began with a few wine-makers and now boasts nearly 40. The group has even built a wine room in the underground park­ing lot.

"There is a passion with wine that you don't get with other hobbies," Sass says.

From The Food Network's Official Site:

"The third annual Food Network New York City wine & Food Festival presented by Food & Wine and Travel + Leisure takes place October 7-10, 2010 and once again is hosted by and benefits the Food Bank For New York City and Share Our Strength. Building on the success of the 2008 and 2009 Festivals, the 2010 Festival is set to turn up the heat in New York City this Columbus Day weekend.

The Food Network New York City Wine & Food Festival presented by Food & Wine and Travel + Leisure magazines began as a one night event, SWEET, in the fall of 2007. In 2008, Festival Founder and Director Lee Brian Schrager of Southern Wine & Spirits of America, launched the inaugural Food Network New York City Wine & Food Festival. The first annual Festival consisted of over 80 events.  The second annual Festival in 2009 grew to over 120 events held throughout the Meatpacking District and beyond. Festival events ranged from extravagant walk-around tastings like the Burger Bash, SWEET, and the Grand Tasting, to culinary demonstrations and educational wine and food pairing seminars led by the industry's biggest names, to kids-oriented interactive cooking experiences and, local events incorporating the businesses in the host area, the Meatpacking District.
The Food Network New York City Wine & Food Festival is the only festival in New York to bring together both legendary culinary icons from around the globe and America's most beloved television chefs. Mirroring the charitable component of its sister event, the Food Network South Beach Wine & Food Festival presented by Food & Wine, 100 percent of the net proceeds from the New York City festival directly benefit the hunger relief organizations Food Bank For New York City and Share Our Strength.
 
Taking place primarily in the fashionable Meatpacking District and select landmark settings such as the DUMBO section of Brooklyn, the festival seamlessly integrates into the pace and lifestyle of the city. This year's chefs and culinary personalities include Dan Barber, Daniel Boulud, Alton Brown, Paula Deen, Guy Fieri, Bobby Flay, Tyler Florence, Giada De Laurentiis, Masaharu Morimoto, Rachael Ray, Martha Stewart, and Ming Tsai, to name just a few.  Winemakers and cocktail experts including the likes of Alessia Antinori, Anthony Giglio, Ray Isle, Mark Oldman, Andrea Robinson, Josh Wesson and the Tippling Brothers, leading a journey through an extensive array of wine and spirits from the Southern Wine & Spirits of New York portfolio.
 
The Food Network New York City Wine & Food Festival is produced by Karlitz & Company and Southern Wine & Spirits of New York, the Exclusive Provider of Wines and Spirits for the Festival."

For more information and to purchase tickets visit their official website here.

(Reference and Photo Credit: NYC wine and food festival.com)

(Excerpt from Tim Vandergrift's wine blog)

It's that time again - the inevitable return of our sworn enemy – the common fruit fly. Minute little flying monkeys of doom, they're hard to exclude from your winemaking areas, and while they're easy to kill, by the time you've swatted one, thirteen more have materialized out of thin air, looking for a free meal! The reason why we need to be concerned over the little monsters isn't just that they're unsightly and chewy when you discover one inside a mouthful of Chardonnay. No, it's their other name we need to think of, “Vinegar Fly”. The little blighters are filthy with acetobacteria, the organism that turns our delicious alcohol into vinegar. How to combat 'em? First, understand that they don't eat fruit: they eat mainly yeast. When they smell carbon dioxide and alcohol, they think it's a piece of rotting fruit where they can lay eggs and get a delicious meal. When they smell a fermenting carboy, it's their equivalent of a Vegas buffet ten thousand miles long! You'll need to wipe up every single little tiny spill of wine or juice immediately, and sulphite the area to prevent any residue from getting a yeast film. You can set up a wasp trap (available from hardware stores). Make sure to fill it with the magic formula: apple cider vinegar with a couple of drops of liquid dish soap in it. Or you can check out natural pyrethrin-based insecticides: they're made from plant oils, are mostly safe and can be used in food prep areas. Never use any other kind of insecticides around wine or food prep areas! Spray your winemaking area well just before you leave for the day and sweep up the little corpses next morning.

The Winning Edge Business Award is part of the annual Winning Edge Awards Program, which provides important recognition to outstanding businesses in Airdrie and the valuable contributions they make to the community.

Finalists will be celebrated and the award winner announced at the Winning Edge Awards Banquet on October 22, 2010 at the Woodside Golf Course, Airdrie.

We are both excited and proud to be chosen as a top finalist in this event! It is indeed an honour that our customers think so highly of us and value our commitment to them. We appreciate your loyalty to The Home Vintner.

(Photo Credit: Food and Wine.com)

"The table contains 184 red and white grape varieties organized by both body (vertically) and acidity (horizontally). The Wine Indexes, which help to answer the bacchanalian question "what grape are you drinking?", now include all wine regions worldwide. To fit all the additional information in, the table is now 24 x 36 inches (printed on 110 lb. acid-free archival paper), and the indexes now comprise an 88 page perfect-bound book. The table and index book are packaged in an attractive and sturdy gift box."

This chart is the perfect addition to any wine lover's life, no matter your expertise. 

Click here for more information and to purchase.

(References and Photo Credit: DeLong Wine.com)

"Cornucopia is Whistler's premier wine and food extravaganza. The annual event is a unique opportunity to mingle, mix and learn from acclaimed chefs, sommeliers, vintners and restaurateurs’ visiting Whistler or Whistler locals. Featuring a sumptuous variety of hands-on seminars, fascinating winemaker dinners, gala tasting events and sizzling after-parties, Cornucopia offers something for both the experienced gourmet and those seeking to better appreciate the epicurean delights of wine and food.

Now celebrating its fourteenth year as one of Whistler's most popular signature events, Cornucopia returns for 2010 with another spectacular line up of succulent culinary offerings and glamorous grape galas.

Cornucopia's Crush Gala Grand Tasting, a festival highlight, will be presented on Friday, November 12th and on Saturday, November 13th to accommodate the high demand for tickets to the event!"

Tickets are currently on sale and they sell out fast. For more information on the events and to purchase tickets, go to their official website.

(Photo Credit and references from Whister Cornucopia.com)

Owners of The Home Vintner, Wende and Ole Olsen first sampled homemade wine at their oldest daughter’s wedding. “The wine was made by our new son-in-law’s parents and it was delicious but, more important it didn’t give Ole a headache. Ole would get instant headaches from the chemically treated tannins commonly found in commercial wine,” said Wende. Enjoying the premium wine, tweaked Wende and Ole’s interest about making wine themselves. They explored the idea by attending a winemaking class at The Home Vintner in Calgary, the same type of class they now offer customers in their store in Rocky. “The fear I had that I could really mess up quickly dissipated when I realized how simple and methodical making wine from a kit really is,” said Wende. After years of travelling to larger centres in Alberta to purchase their wine kits and supplies, Wende and Ole decided to open The Home Vintner in our community in November 2009.

“Our customers really appreciate the quality selection that we offer locally and are thrilled that they no longer have to travel to find award-winning wine making kits and supplies,” said Wende. Not only is wine making fun, it’s also very affordable. One kit produces approximately 30 bottles of wine which works out to about $3-7 per bottle. “We carry award winning kits by Winexpert, produces from a variety of wine juices of superior vineyards around the world. They are pure fruit, pesticide and chemical free and are as close to organic as you can get,” said Wende. From vine to cork The Home Vintner’s selection is guaranteed to please the most discriminating wine connoisseur.

If you’ve always wanted to explore the art of wine making, why not take one of the monthly classes offered or join in on a fun wine pairing seminar where your taste buds will delight in perfect pairings of wine, cheese and chocolate. Stop in and chat with Wende at The Home Vintner located on Main Street. 4831 50 St, Rocky Mountain House beside the Bard Theatre, (403) 844-4858.

The majority of wine kits sold use lesser quality juice and dated technology to produce their kits: - simple wines and no development potential.  The Home Vintner only sells wine kits that are distinctively above the rest in quality.  Having been a wine judge in both Provincial and National Competitions for many years, I have had the opportunity to judge all the wine kits available on the market, and feel it is my responsibility to only bring in the best to all my stores.

Some stores claim their kits are up to the same standard as Winexpert kits, but no - it's a cheap knock-off and tastes like it!  The most common weakness in a lot of wine kits sold today is the lack of volatile compounds (no aroma, no nose) - the wine is virtually "dead".

As a winemaker, you should take pride in your handcrafted wines and not accept that it is lacking this fundamental trait.

Put your wines to the test!  Swirl your wine glass - this will aerate the wine so that it releases its aromas.  Put your nose into the glass and sniff deeply, swirl and swirl again.  Now, trust your senses - it smells like wine but try to pick up the subtleties! E.g. strawberries, black current, green pepper, butter, vanilla.

Some 500 compounds have been identified in wines to date.  This will answer your question as to why the Home Vintner stands 100% behind the wine kits we sell and why the 448 Provincial and National Awards are hanging on our wall!

To learn more, the Home Vintner offers classes on how to taste and judge wine.  Check the on-line calendar or ask in your local Home Vintner store about educational classes.

Paul Sass

Kelly writes:

"Frozen wine slushes are hot. An appealing alternative to sangria or a wine spritzer, they are surprisingly refreshing, and retain the wine's character while adding and enhancing its attractive fruit flavors. Thirst quenching, not cloying, wine slushes are the perfect way for wine lovers to indulge their taste this summer while lounging by the pool or relaxing on the deck.

The most inviting wine slushes usually start with a dry, yet fruity white or red wine. (Some smart choices are Pinot Grigio, Sauvignon Blanc, Rioja, or Merlot.) Add a combination of fruit juice and/or fresh fruit, blend until smooth, and freeze until the desired consistency. (The alcohol in the wine will prevent the mixture from totally freezing solid). For a smoother, quicker result, pour the blended mixture into an electric ice cream maker and process until slushy. Serve in colorful tumblers or Margarita glasses."

Click here for some of Kelly's recommendations for delicious wine slush recipes. 

(Article adapted from Wine Enthusiast by Kelly Magyarics/Photo Credit: Supple Wine.com)

• Store your reminders on this fabulous cork board.
• In need of a new bath mat by any chance? Look no further.
• It's never too early to get started on those holiday wreaths.
• Weddings are expensive enough. Save some money with cork place card holders.
• Perhaps you're in the market for some new coasters? These wine cork coasters are perfect for holding your wine glasses.
• If you're in the midst of a home renovation project, cork baseboards are a super chic option.
• The garden can also benefit from cork as a moisture retaining mulch. Simply, chop or grind your used corks and sprinkle over your garden.
• If you happen to have a few thousand corks at your disposal and plenty of time on your hands, check out the chair Gabriel Wiese made of corks. 
• And if you're feeling especially ambitious, you may want to consider following the lead of one homeowner who covered his entire house in wine corks. Dedication at its finest.

Whatever your style or craft level, anything we can do to be a little more eco-friendly, small or large, all while getting to enjoy our favorite wine is naturally a win-win situation. 

(Photo Credit: Factory Direct Craft Blog)

The grape that makes such a delicious wine possible is the Gamay Noir. By careful selection (in Beaujolais all grapes are hand-picked), whole berry fermentation and other techniques the grapes are turned into a red wine that drinks like a white: lightly chilled (13°C/55°F) it has hints of banana, pear, candy and some even say bubble gum!  In the 1950’s the Union Interprofessionnelle des Vins du Beaujolais (UIVB) set the release date for Beaujolais Nouveau to November 15th and the distributors made a great game of racing their first wines to market by train, airplane, balloon and eventually even on the Concorde!  Eventually the date was changed to the third Thursday in November, to accommodate people welcoming the wine with a weekend to enjoy it in!  Ready to drink at less than 8 weeks after harvest, it has become the focus of a celebration that goes beyond a simple harvest festival and lets people in cities and regions outside of Beaujolais toast the fruits of the vineyard with a celebration of lighthearted enjoyment.

Made with Gamay grapes sourced directly from France’s Beaujolais region, Winexpert’s Gamay Nouveau is a departure from our usual wines, where we recommend waiting three months or even longer to taste the first bottle. Gamay Nouveau is ready to enjoy on bottling day, and while it will improve for a year, its bursting fruit, joyfully hedonic aromas and easy-drinking character will make it unlikely for any bottle to last that long.

Why not start your own Nouveau party? The French have torchlight parades, fireworks and music festivals, but you can have as much fun on a little smaller scale: set your table Bistro-style with white napkins, good silverware and big, chunky wineglasses and some low candles, start with a Charcuterie platter of sliced meats and pâté with cornichons, olives, French mustard and loaves of crusty baguette.  A composed salad followed by a simple entrée and cheese platter with fresh fruit rounds out a meal that's not only simple, but immensely satisfying and celebratory. A little Edith Piaf or Serge Gainsbourg on the stereo and you’ll truly be celebrating le Nouveau!

To help you start your own Gamay Nouveau party, Winexpert has prepared this great party planner checklist.

Download Party Planner Checklist

Gamay Nouveau is only around for a very limited time starting September 7th.

World Vineyard Chilean Carmenère/Malbec $84.95

Chile’s signature grape, Carmenère brings dark cherry, chocolate and tobacco, while Malbec gives black fruits, red berries, spice and great structure, all leading to a lush toasty-smoky finish.

Drink with grilled beef, pizza, or dark chocolate.

World Vineyard Argentine Chardonnay/Torrontes $77.95

Argentina’s greatest white grape, Torrontes has enticing aromas of peach and orange blossoms, citrus and white fruit, complementing Chardonnay’s tropical fruit and green apple notes to a mouthfilling finish.

Perfectly balanced for food or casual sipping, serve with seafood, grilled pork, pasta in cream sauces or ratatouille.

Taste T.O. says:

"Niagara Passion will feature 22 wineries and 17 restaurants from the Niagara-on-the-Lake. Come taste the pairings of wine and gourmet food, listen to superb jazz music, and participate in live and silent auctions. Proceeds to benefit The Rotary Club of Niagara-on-the-Lake charities and the Walker Family Cancer Centre."

While the official Press release from Niagara Passion offers: "This high end cultural, wine, food and music event is a multipurpose two day event designed to educate visitors in the art of wine tasting, wine pairing and gourmet food tasting and the culinary art of preparation. 

22 wineries of Niagara on the Lake along with celebrated chefs from Niagara region restaurants will offer samplings of a taste of Niagara, combined with the wonderful sounds of Jazz. Location for the 2010 event is beautiful Mori Gardens in Niagara on the Lake that offers an outstanding ambience befitting such an exceptional event.

Saturday August 21^st enjoy an afternoon of wine and food tasting along with the international sounds of performer Juliet Dunn and her quintet who recently returned from a world tour. The event will run from 1pm – 4pm with the lounge and music from 1pm-5pm. On Sunday August 22^nd a selection of specially designed wine and culinary tours are available for visitors to experience more of Niagara’s wine country."

For more information on the festival visit their official website: Niagara Passion.com

References: Taste T.O. and Niagara Passion.com Photo Credit: Niagara Passion.com

Divers have found 30 bottles of champagne thought to pre-date the French Revolution on the Baltic seabed.

When they opened one, they found the wine - believed to have been made by Clicquot (now Veuve Clicquot) between 1782 and 1788 - was still in good condition. The bottle - whose shape indicates it was produced in the 18th Century - has now been sent to France for analysis. If confirmed, it would be the oldest drinkable champagne in the world. Diver Christian Ekstrom was exploring a shipwreck on the Baltic seabed when he found the bottles.

'Sweet taste'

He took one to the surface, where he opened it and tasted it with his colleagues. "It was fantastic," he told the Reuters news agency. "It had a very sweet taste, you could taste oak and it had a very strong tobacco smell. And there were very small bubbles."

According to records, Clicquot champagne was first produced in 1772 but was laid down for 10 years, the French news agency AFP reported. Production was disrupted after the French Revolution in 1789. The wine found on the seabed was perfectly preserved because of the conditions of dark and cold on the seabed. If the bottles do come from the 1780s, that would make them around 40 years older than the current record-holder, a bottle of Perrier-Jouet from 1825. Wine experts estimate each bottle would fetch around 500,000 Swedish kronor (£45,000; $69,000) at auction.

The bottles were found off the coast of Aaland, an autonomous part of Finland. The local authorities will decide what is done with the shipwreck - and the champagne.

Article from the BBC News Photo Credit: Vinography.com

Whichever stain removal procedure you choose there are a few important rules to follow:

Blotting the stain is essential. You never want to rub the stain. This will penetrate the stain into the fabric further, deepening the stain and potentially harming the fibers of the fabric. Secondly, be sure to test any procedure on a small discrete area to be sure that the removal doesn't harm the fabric. Hydrogen peroxide for example acts as a bleaching agent and therefore may harm darker fabrics. Also, never apply heat to a stain (using an iron or dryer). Doing so will set the stain making it very difficult to remove. Lastly, when dealing with stains on clothing, check the label to see if it's dry clean only. If it is, don't attempt to remove the stain yourself. Take the garment to the dry cleaners as soon as possible.

Below is a list of various stain removal remedies using common household products:

For clothing:

1. Blot the stain immediately with paper towels. Combine 1 teaspoon laundry soap or dish soap and 1 cup hydrogen peroxide in a small bowl. Soak a clean sponge in the mixture, squeeze it halfway dry, then gently blot the stain. Place a dry towel or washcloth between the front and back of the garment if the stain has not penetrated through to the back of the fabric. This will prevent staining on the back of the material. Review the washing instructions on the label of the fabric. Heed any special care instructions. Wash in cool water and air dry if the fabric is machine-washable. Wash gently in the sink with a mild detergent if the fabric is hand-wash only.

2. Another red wine stain removal tip that works is to use club soda. This option is a great choice when dining out since you can find it in just about any restaurant. Simply moisten a clean cloth with the club soda and blot. Milk also works well for stains received at home or dining out. With the same method, blot the stain with a cloth moistened with milk. This works about 99% of the time, making a great red wine stain removal method.

3. If you have just spilled red wine, and you have white wine handy, pour the white wine on top of it. The white wine will dilute the red pigmentation and will make it easier to remove. You can also pour salt onto the stained area, wait a few minutes and rinse it out with running water. If you have an old stain, soak the stain with either lemon or vinegar and water solution (50/50), then wash it as usual.

For carpets and tablecloths:

1. For carpeting of light beige or white, start by blotting the wine stain with a clean cloth or paper towel first to absorb as much liquid as possible. Then try diluting one tablespoon of ammonia in one cup of warm water. Get the stain wet with the ammonia and water solution, allowing it to sit for about five to ten minutes. Now, use a clean cloth to again blot the stain. With this, the red wine should be gone.

2. Another home remedy is good, old-fashioned table salt. For this, sprinkle the salt onto the stain while the stain is still wet. As the liquid is absorbed, the crystals will begin to turn red or pink in color. Leave the salt on overnight or a minimum of six hours and then vacuum. In most cases, this red wine stain removal technique will work very well. Finally, moisten the wine stain liberally with club soda, blot, and then sprinkle with salt. When dry, vacuum.

As mentioned, there are also a number of commercial products that can get red wine stains out of carpeting and clothing, regardless of color.

(References: eHow.com  lestout.com Mrs Clean USA.com Photo Credit: A Cleaner Oven.com)

For more information on The California Wine Festival and to purchase tickets, visit their official website: California Wine Festival.com

(Photo credit: California Wine Festival)

Good food and good wine go naturally together

WINE, WHEN ENJOYED WITH CERTAIN FOODS, CAN CREATE TASTE SESATIONS LIKE NO OTHER.

So when summer rolls around and you find yourself with bottles of vino to choose from at the store (or that you've made your­self), how do you know what wine works with what kind of food?

"As a rule, heavier-style wines go with heavier foods; anything off the barbecue, you want a heavier style," says Paul Sass of The Home Vintner, an Airdrie shop that sells kits for making wines and offers classes on various aspects of wine appreciation, in­cluding pairing.

"We do classes on wine, cheese and chocolate-pairing," says Sass. "We find people aren't aware of the complexity of chocolate - if you put the right choco­late with the right wines, they can work hand-in-hand."

Sass says it should be dark chocolate, at least 75 per cent ("not a cheap candy bar"), and with "darker reds, ice wines, it completely enhances the whole experience."

If you're planning a 'staycation' this sum­mer, you can still enjoy wines reminiscent of say; an Italian cafe. Prosecco is a wine often found on the streets of Rome and Florence, says Remo Martucci, product manager with Calgary Co-op, which has a Wines & Spir­its shop in Airdrie. "Prosecco [goes with] a nice, fresh salad, or light seafood," Martucci says.

Sauvignon blanc is also a good combina­tion with salad, as well as light pasta with white sauces, Martucci says. On the subject of chocolate pairings, he says dark chocolate goes well with cabernet.

According to Sass, wine and cheese, al­though a classic pairing, can be a tricky one. "Wine and cheese actually hate each other," he says. "You have to have the right cheese for the right wine or you totally wreck the wine."

He says having a lighter cheese with a lighter wine works better than mixing a heavy cheese with a light wine or vice versa. Some combinations Sass recommends include gewürztraminer and Greek feta; cabernet/merlot with old strong cheddar; and cabernet franc ice wine with Danish blue cheese.

Sass says it also helps to look at the food choices where the wine originates as a po­tential clue for good pairings. For example, he says, "If you have darker Italian reds with a red pasta sauce they work fantastic togeth­er: Super Tuscan can be pretty dry, but put it together with a couple of cherry tomatoes and red pasta sauce and that wine has just taken a big leap in its characteristics." And, he adds, you don't even have to think fancy.

"Gewürztraminer is classic with salty ­style foods, so a bag of Lays' potato chips and a bottle of gewürztraminer chilled down works well," he says, "Pinot noir works with a bag of M&Ms', if you have a bad day!"

Both The Home Vintner and Calgary Co-op Wines & Spirits have websites which include lists of wine and food pairing options.

It's easy to find yourself in a rut when it comes to beer – the same old, same old you pick up year round at the liquor store.

But with some creative thinking, you can expand your beer-drinking horizons this summer.

"If you're going to the liquor store to buy beer, pick up a couple of different ones off the shelf and experiment until you find something you really love," says Paul Sass of The Home vintner, which sells home-brewing kits and offers classes on how to get ahead in beer-drinking.

Sass says the world of beer can be as complex as that of wine, with many different types, from stouts to pale ales to lagers.

"There are lots of Belgian fruit-style beers," he says. "They tie in well with fruit desserts. Wile Rose does an excellent raspberry ale.

"Stout beer works great with heavily barbecued stuff," he adds.

When it comes to food and beer, it's about matching the intensity of the food with the intensity of the beer, and experimenting, Sass says.

"You sip the beer, then taste the food and then sip the beer again and you'll find your perceptions have changed," he says.

Beer, of course, is never a one-size-fits-all beverage.

"I'm a big fan of picking a different-style beer for every occasion, instead of drinking only one,' says Paul Gautreau, brew-master for Calgary-based bib Rock Brewery.

"There are a few styles of beer we tend to associate with warm summer months. Grasshopper, a filtered wheat ale, is a popular patio beer, as we find XO Lager and our two light lagers, Jack Rabbit and Lime, {becoming} increasingly popular."

Big Rock is launching a new lager this summer, Gopher, which Gautreau says is a lighter lager that will appeal to the summertime-beer aficionado.

Sass says that being creative with beer can result in some interesting combinations. For example, did you know you can make a beer float? "Vanilla ice cream, beer and a blender; that's as simple as it gets for a recipe," he says.

There are also a ton of cheese-beer pairings. 'Yellow-bubbly" beers, such as Canadian and Grasshopper, go well with such cheese as Monterey Jack, marble and havarti. Fans of red ales like Kilkenny might want to try it with butter cheese, Caerphilly or old cheddar. Stouts like Guinness pair well with white stilton.

And according to Big Rock, which lists pairings for many of its brands on its website, Lime Light Lager might be just the ticket for pairing with Mexican food like spicy salsa or grilled chicken fajitas.

It's likely no surprise that whites are favoured during the Summer months but did you know that rosés are one of the best sellers as well? Rosés are fantastically refreshing on a hot day. In the white category some popular choices are Australian or New Zealand sauvignon blanc and South African chenin blanc.

But that doesn't mean you have to forgo a fantastic red. There are plenty of fabulous reds to enjoy during the hot times. You'll want to look for light to medium, young vibrant reds with good acidity such as a California pinot noir or a Chilean merlot. True to form with their reputation for being versatile, both of these pair very well with a wide range of foods.

Finally, It could be said that sparkling wine is an essential for every season. It's an obvious requirement in the Winter for the holiday season and of course for New Years Eve. Spring welcomes it for Easter and Mother's Day celebrations and then there are the summertime festivities. Sparkling wines are so pleasantly thirst-quenching on a hot Summer night. It could be said that sparkling wine is an all season winner and a particularly hot seller during the Summer season. 

While there are never any rules where your own personal preferences are concerned with wine, from day to day, month to month and season to season, the one thing that is certain is that there is always a special wine to get you through.

(Photo Credit: Kobrand Wine and Spirits.com)

Winery tours generally consist of guided tours from an expert from the winery examining the vineyard and giving a history of the winery. Your guide will explain what happens in every stage of the winemaking process at their winery and explain the region in which you are exploring. Then there is the tasting room where a number of the wines produced by the winery can be sampled. Many wineries also cater to dining by providing an on site restaurant, making it an excellent way to enjoy various food and wine pairings as well.

There are various tour packages available so a winery tour is something that should be planned ahead and the internet is a great resource to do your research. For example, from private to group tours, some wineries offer a quick tour that can last about 30 minutes but there are much more intensive tours including half day tours, full day and even overnight stays that take you to several local wineries providing a very in-depth feel about the regions you are enjoying. While you may witness a similar practice of the winemaking process at each winery, every winery has its own complexities therefore you will gain valuable insight at every different tour in every different region.

Winery tours have so many options to choose from offering an elaborate adventure or a relaxing affair. They are certainly a must-do for anyone with a passion for wine.

(Photo Credit: Grand Pacific Tours.com)

There are more than a dozen wine regions in South Africa with the three major regions being:

Constantia, a small historic region outside of Cape Town where South Africa's first vineyards were planted. This region is popular for its excellent Chardonnay, Sauvignon Blanc, Semillon and Muscat.  

Paarl is another important region northeast of Cape Town that produces a more diverse range of wines such as dessert wines as well as Cabernet Sauvignon, Pinotage, Chenin Blanc and Shiraz.

Stellenbosch, just north of Cape Town, is the largest wine region housing more than 80 wineries well known for producing fantastic Chenin Blanc, Sauvignon Blanc, and reds like Cabernet Sauvignon, Shiraz and Merlot.

Other noteworthy regions, albeit smaller in rank than Constantia, Paarl and Stellenbosch but still key producers include Worcester, Klein Karoo, Franschhoek Valley, Mossel Bay, Walker Bay and Elgin.

Overall, South Africa's wine lands are considered some of the most beautiful on earth and with the attention from the World Cup, tourists can relish in its beauty and take in a game all while tasting some of the finest wines on the planet.

(Photo Credit: South African Wine.co.za)

Coming to a Winexpert retailer near you June 14, 2010

Barons Lime Lager is a refreshing American Light-style beer with a bracing splash of pure lime flavour
and a crisp zesty finish.

Lime beers are the most popular style introduced in years, and no wonder: nothing refreshes quite like
a hit of citrus in a light, clean beer. But although citrus and beer seems like a new trend, it goes back
a long way: the iconic image of a Mexican beer is one with a wedge of lime in the neck of the bottle,
the Germans drink Radler Pils (beer and lemonade) and the English drink vastly more amounts of
lager and lime than they do traditional ales. It’s time we caught up!

Featuring 7.5 litres of premium concentrated wort to create a natural beer of outstanding flavour,
Barons Lime Lager is as simple to make as all other Barons beers. By applying modern brewing
and packaging technology Barons not only gives you the convenience of no-mash, prepared beer
wort, it also gives you:
• No boil—just add water and go!
• No sugar to add
• Fully mashed malted grain for high attenuation: Barons ferments dry for a crisp clean finish
• More than a dozen types of beer, all true to style, all delicious

With Barons, the time you pull your fermenter out to the time you’re sprinkling the yeast and putting
the lid on can be less than 20 minutes. And Barons beer is ready in only four weeks—important to
know when you make your first Lime Lager and run out much sooner than you think.

With only the finest barley malt, 100% natural lime essences, superior freshness and attenuation
(fermentability), and of course, Winexpert’s 100% satisfaction guarantee, Barons Lime Lager will wow
your tastebuds and beat back even the hottest summer days.

Style: American Light Lager
Starting Gravity: 1.036-1.042
Finishing Gravity: 1.008 - 1.014
pH: 4.92
EBC: 8
IBU: 11

Click here to find a Winexpert retailer near you.

(for a limited time only)

For a limited time only, Winexpert is offering three great products for you to make and enjoy this fall. We are pleased to announce the return of Chocolate Raspberry port and are excited to announce the return of Okanagan Peach Icewine (by popular demand) and the introduction of Blackberry Port.

Blackberry Port Style

Native to the Americas, Blackberries are bursting with intense fruit flavours. Often used to describe Cabernet Sauvignon, blackberry aromas are deep and richly fruity. This, along with lingering tannins and a gorgeous deep purple hue make it an excellent foil for the broad richness of Port. Bright berry notes lift up this wine, making it a superb foil for intense cheeses, roasted nuts and especially chocolate desserts. 

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7  

Body: Full  

Alcohol by volume: 15% - 16.5%

Chocolate Raspberry Port Style

*Gold medal winner at the 2008, 2009 & 2010 WineMaker Amateur Wine Competition.*
Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously – if you can keep any that long!

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7

Body: Full

Alcohol by volume: 15% - 16.5%

Okanagan Peach Icewine Style

*Gold medal winner at the 2009 and 2010 WineMaker Amateur Wine Competition.*
The Okanagan Valley lies in the rain shadow of British Columbia’s Coastal mountains. The region’s very low annual average rainfall means that part of the valley is a true desert! In this climate grapes ripen to perfect intensity, with notes of honey, apricot, and spice. Winexpert’s Okanagan Peach Icewine style has deep floral notes, stone fruit and perfect sweetness, balanced with the sun-ripened perfume of a luscious peach.

Food pairings: Can be enjoyed all on its own, it’s an excellent accompaniment to earthy or salty cheeses like Danish blue or Tilsit, or spicy snacks like tapas or flavourful Asian dishes.

Oak: None

Sweetness: 8

Body: Full

Alcohol by volume: 11.25% - 12.5%

DEADLINE FOR PRE-ORDERS: August 4, 2010.
Reserve these great products to ensure you don’t miss out.

*Denotes award received at the 2008, 2009 and 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com

For more information on Niagara's New Vintage Festival visit their official website here.

(Photo Credit: NiagaraWineFestival.com)

L'atelier du vin Decanter

Silver Plated Engravable Wine Stoppers

Monogrammable Leather Wine Case

Tailgaiting Cooler and Grill

Monogrammed BBQ Brander 

The BBQ Bible

Wine Barrel Grilling and Smoking Staves

Steak Lover's Grill Kit

Personalized Grilling Tool Set

BBQ Tool Belt and Tools

Wine Dossier with Silver Foil De-bossed Initials

(Photo Credit: Red Envelope.com)

Each year, winemakers throughout North America put their trust in Winexpert and enter wines made with our products, and each year those wines consistently receive amazing results in this competition across all of Winexpert brands; Limited Edition, Estate, International, Original, World Vineyard, Vintners Reserve, Spéciale and Island Mist– a testament to their winemaking ability and also to the award-winning quality that Winexpert wine kits produce.  

The highlights:

• A Winexpert Selection International Australian Shiraz took home this year’s Best of Show Red.
• Every Winexpert brand this year had more varieties win an award. In fact 97 different Winexpert products won an award this year, that’s 13 more than last year’s record of 84!
• Wines made with Selection Spéciale won an incredible 45 medals.  Our Port, Cab Franc Icewine style, and Riesling Icewine style were once again gold medal winners for the third year in a row, as well both of the past Seasonal Release varieties, Chocolate Raspberry Port and Okanagan Peach Icewine were once again gold medal winners. 

The results above reflect that of just one competition.  Each year, wines made with Winexpert products win hundreds of medals at major amateur winemaking competitions held throughout North America.   But it’s not the medals that we’re proud of. What we value most is that you, our customer, trust that you will produce a wine of award-winning quality when you choose Winexpert brands.

Taste the success! And let your Winexpert Authorized Retailer help you choose your next award winning wine kit.  

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

Below is a listing of all the wines that won awards at the 2010 WineMaker International Amateur Wine Competition:

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

Presented and hosted by The Home Vintner, this fundraising event will take place at the Holiday Inn Express in Airdrie.

Tickets are only $30 for a pair (no single tickets will be sold) so bring a friend, date or loved one to this fabulous wine tasting fundraiser. Participants can choose to attend the evening of Wednesday June 16 or Thursday June 17 from 7 to 9 p.m.

Space is limited to only 20 couples each evening so hurry over to The Home Vintner at 4 Main Street North, Airdrie before tickets sell out.

Please pay by cash or cheque only and make sure that all participants are of legal drinking age. One hundred percent of the proceeds will be donated to help animals through the Airdrie and District Humane Society.

For information, please call 403-980-0119 or visit www.airdriehumance.ca .

If you are throwing your first wine tasting party your best bet is with a blind tasting. This way you can familiarize yourself with what a tasting consists of without having to worry about themes and food and wine pairings, which make throwing a wine tasting a little more involved. A blind tasting basically consists of concealing the wine's identity. In other words, no one knows which wine they are tasting. The reason for a blind tasting is simply to rely on your senses without any other outside information that could potentially influence your judgement of the wine. This is a great way to learn to trust your own taste and educate yourself on your likes and dislikes.

An important factor in hosting a wine tasting is obviously ensuring there is enough wine for everyone and the math in this regard is rather straight forward. Plan to serve 2 ounce samples of each wine. So if you have 12 guests you will need 1 bottle per person. However, it never hurts to have a little extra, for emergency purposes. Which brings up the question of how many wines should be sampled. For a blind tasting between four and six is usually a good number.  

Beyond the wine itself it's a good idea to provide a tasting sheet for each guest. This sheet will be a resource for each guest to write down their experiences with each wine including any comments they may have, ranking the wine and to generate a dialogue amongst the group. And although one guest may be more informative of wine than another, this is an excellent time to learn from eachother in discussion. 

To spit or not to spit, that is the question and the answer is generally yes. Although it's perfectly acceptable to sip the wine, you will want to keep a clear head during the tasting in order for your senses to be in top form. So it's important to provide a spit bucket. A small plastic cup for each guest is suitable for this purpose.

As for food it's best to stick to bread and water. At least until after the actual tasting. They will act as effective palette cleansers in between each tasting without interfering with the senses. It's also important to note that strong odours such as scented candles or intensely perfumed flowers should be avoided for the same reason. After the tasting is completed though, it's thoughtful to have a few appetizers to offer your guests.  

Finally, don't feel the need to go it alone. Before the tasting ask your guests for their input and ideas on what they would enjoy. They'll likely be happy to get involved and help and in fact you may find that each of your guests would like to bring their own bottle. That, of course, is something you will want to know ahead of time. Wine tastings should be festive and fun affairs and should never be overwhelming or intimidating. This is where a little planning goes a long way.

Photo Credit: WineTastingParty.com

Airdrie residents are encouraged to raise a glass and toast the animals of the Airdrie and District Human Society (ADHS), June 16 and 17.

The first annual ADHS wine and cheese fundraiser, presented and hosted by The Home Vintner, will take place at the Holiday Inn Express in Airdrie.

"It will be a fun night of wine tasting, accompanied with cheese and chocolate," said Debbie Zelez, public relations director for ADHS.

"You can toast the animals with compassion, respect and dignity."

All funds from the event will go towards the Societys's spay, neuter and foster programs.

Zelez said the Society hopes to raise a minimum of $1,200 at the event.

"We are so grassroots," she said.

"All of our money comes from donations and everyone working with us is a volunteer."

Along with some funds, Zelez said she hopes the event brings some potential volunteers forward.

"Right now, we have about 20 volunteers and we are hoping that number grows exponentially throughout the years," said Zelez.

"It is an unbelievably rewarding experience to help an animal. You could be an important part of saving them from futures that are not very bright."

The Society is also in need of foster families for cats and dogs before they find permanent homes.

"There are no words for how good it feels to be able to help out multiple animals until they find their forever homes," said Zelez.

She said volunteering can be a small commitment or a large one, depending on the volunteer.

"Whatever your expertise or interests, we can find something for you," said Zelez.

"Without volunteers, we couldn't exist."

The Airdrie and District Humane Society was incorporated three years ago and cares for hundreds of animals per year.

Tickets for the wine and cheese night cost $30 for a pair, no single tickets will be sold so bring a friend or date to the fundraiser from 7 to 9 p.m.

Tickets can be purchased at The Home Vintner on Main Street.

For information, phone 403-980-0119 or visit www.airdriehumane.ca .

The Food and Wine Classic 2010 runs from June 18th-20th. For more information click here to go to the official website.

(Photo Courtesy of Jaunted.com)

To enter or to vote on photo's just go to www.winexpert.com/twisted/contest

Craft your own cocktails with Twisted Mist kits from Winexpert, a new twist on wine cocktails Mojito and Strawberry Margarita varieties now available.

There are various reason for this and it's often debatable. Some people are staunch believers that corking happens strictly from a bad cork while others believe in the thought that the tainting may occur from wooden barrels, storage conditions of the wine and even transportation of the corks and wine. It's important to note that a corked wine has nothing to do with the original quality of the wine. Cork taint can affect wines irrespective of price and quality level. There is one undisputed reason for cork taint and that is the the contamination of a chemical called 2,4,6-Trichloroanisole or TCA for short.

Cellar Notes has a good explanation detailing TCA comntamination:

A 'Corked' wine is a wine that has been bottled with a cork that is contaminated with TCA (2,4,6-Trichloroanisole). TCA contamination usually comes from corks but can also come from barrels, other cooperage or even, apparently, from wood within the cellar including walls or beams. The term 'corked wine' is applied to all wines with TCA contamination because corks are the souce of most of the problems. The wine industry estimates that as many as 3% to 7% of all wines have TCA contamination at levels that can be detected by consumers. Because most people are not trained to recognize the smell and taste of TCA, only a very small fraction of these bad bottles are ever returned to stores or sent back at a restaurant.

Even a very tiny amount of TCA in a wine can ruin it. Most people become aware of TCA in quatities as small as 5 parts per trillion and some individuals are even more sensitive. When TCA is present in quantities high enough to be evident to a person, it comes across as 'musty' aromas and flavors. Even when TCA is not evident in the smell or taste of a wine, very small quantities can subdue the aromas and flavors of fruit that the wine would ordinarily exhibit.

TCA does not pose a health risk (at least in the levels found in wines). It just imparts the aromas and flavors that are objectionable when found in sufficient quantity. Many wines have levels of TCA that are below the threshold of perception. Wine is not the only place you can find TCA. It is also found in some municipal water supplies as well as in some teas.

A great deal of work continues in the cork industry as well as at wineries to develop methods to eliminate corked wine. So far, no completely reliable method has been found.

There are other causes of bad bottles of wine, but TCA contamination is the primary fault you will find in otherwise well-stored bottles. Other faults can include wines that are oxidized, lightstruck or have undergone unplanned secondary fermentation.

Detecting corked wine can sometimes be fairly easy with just a sniff of the wine. It will have a characteristic odor described as resembling a moldy newspaper, mushrooms, wet dog, damp cloth, or damp basement. However there are times when it's a little more challenging to detect and the only way to do so is by tasting the wine. If this is the case, it will taste like all of the similar qualities above as well as tasting astringent and with a raspy finish. 

Sadly there is no easy way to avoid a corked bottle of wine. Cork is a natural product and can be fair game for microorganisms. And if nature has taught us anything it's that not everything can be perfect all of the time. 

(References: New York Magazine, Cellar Notes, The Wine Doctor. Photo Credit: RSC.org)

British Columbia Chardonnay

British Columbia is at the forefront of new, New-World Chardonnays, with a crisp, bright style that’s perfectly balanced for food or casual sipping. Pale yellow, with fresh mineral and citrus flavours, notes of pear, white peach, green apple and fine acidity lead to a long, creamy finish with notes of honey.

3 Continents Meritage

3 Continents Meritage combines Petit Verdot from Australia, Cabernet Sauvignon from California and Merlot from Chile to make a unique, globe-spanning vision of the quality a wine of the best varieties can truly possess.

The BC Chardonnay and 3 Continents Meritage will only be available in small quantities for a limited time, so don’t miss this rare opportunity to offer your customers these two fabulous wines.

Gifts up to $20

• Wine charms - If your mom loves hosting parties, wine charms are a great way for her guests to tell which glass is theirs. Look for charms that complement her design style or relate to her hobbies. Most wine charms clip around the stem of the glass, but some are built with tiny suction cups to hold them to the glass.
• Bottle opener - Say goodbye to boring, hard-to-use corkscrews. Check department stores and other gift shops for ergonomically designed bottle openers that lift out corks with a flick of the wrist. Techie Moms will love some of the battery operated designs too!

Gifts up to $50

• Decanter - Wine decanters are a great Mother’s Day gift idea for women who like to dress their tables elegantly for formal dinners. Pouring wine into a decanter before serving it can improve the flavor of the wine and will allow sediment to settle.
• Stemware - There’s a good chance your mom is still using her first set of stemware. No matter how careful we are, everyone loses one or two glasses to clumsy elbows or uneven tables. Give your mom a new set of stemware in a contemporary design to update her collection. Fashionista Moms love fancy stemware too.
• Wine tasting kit - These clever kits let your mom throw a fabulous party for all her wine-loving friends. Kits usually come with a black bag to disguise the wine bottle and scoring pads so each guest can guess where the wine is from and what kind it is. Give your mom gift certificates that she can use to buy bottles for the party.

Gifts up to $100

• Wine chiller - A table top wine chiller guarantees your mom’s favorite vintages are served at the ideal temperature every time. Just set the bottle in the chiller and in a matter of minutes, it’s ready to serve. Wine chillers are great Mother's Day gift ideas for foodie Moms who love gourmet cooking.
• Wine rack - Choose a sophisticated design that matches your mom’s decorating tastes. A wine rack that can be displayed in the dining room or that offers refrigeration is a fantastic Mother’s Day gift idea.

Gifts up to $200

• Winery tour - Most winery tours are actually free or are available at a very small cost. But if you’re going to do it, do it right. Get Mom a voucher for a bed and breakfast close to the winery or a gift certificate for the winery’s restaurant. Different tourist companies also offer creative ways for Mom to tour multiple wineries. Check for different tour companies that offer bicycle or bus tours of multiple wineries.
• Bottle her own wine - The “bottle your own” trend is alive and going strong. Mom can make her very own wine at a local business and enjoy bottling and labeling it herself - or better yet, with your help! You’ll be surprised how many bottles she’ll get for a reasonable price.

If you know your mom’s favorite type of wine, pick up a bottle for dinner or ask someone to pick it up on your behalf. Don’t forget a well-worded toast to thank your mom for being such a lovely person.

(Article from Mothers Day and More. Photo Credit: Sparkling Direct.com)

There has been much talk of the rosé the last few years and for good reason. Rosés are often under rated and don't get the credit they deserve. There are many reasons to choose rosés. For example, a great bottle of rosé can be found for a very reasonable price. They are a younger wine best enjoyed now without years of aging. But perhaps most exciting for any food lover is that rosés pair very well with a wide variety of foods from prawns to goat cheese to chicken, spicy chorizo and fish and BBQ is a perfect match for a dry rosé. 

Spring and Summer are absolutely the time of year to sit back with all of the wonderful things a rosé has to offer. Refreshing, versatile and very drinkable have all the makings of a warm weather hit. And the new generation of rosés are just that.

(Photo Credit: Creative Loafing.com)

The Okanagan Spring Wine Festival is a perfect marriage of wine and culinary tourism. For the first ten days in May each year, it offers a tantalizing experience for anyone who loves fabulous wine accompanied by fine cuisine. Guests can choose from an incredible 100 plus events throughout Okanagan Wine Country at a time of year when it is absolutely delightful to savour Spring in the warm sunshine. 

The festival runs from April 30th-May 9th.

For more information on The Okanagan Spring Wine Festival visit their website here. 

(Information and photo courtesy of The Wine Festivals.com)

Refrigeration is key as the cooler temperatures slow down the degradation of the wine so tightly re-corking the bottle and storing it in the fridge is the simplest and most important step. Half bottles of wine are available for purchase and if you happen to have a spare empty half bottle (375 ml), pour the leftover wine into the bottle and re-cork. This way the amount of oxygen that is allowed to come into contact with wine is substantially diminished. 

A rather more debatable method of storage is the use of a hand pump vacuum accessory. There are some that believe the vacuum method to be ineffective and even detrimental causing the wine to become flat and dull. The same argument surrounds the use of a compressed nitrogen device that squirts nitrogen into the bottle and is supposed to displace oxygen. Both have their naysayers and enthusiasts alike and both are good accessories in theory and certainly worth personally trying but there are varying reports on either of their effectiveness.

Another popular storage option for open wine is, believe it or not, in the freezer where individual servings can be frozen in ice cube trays and used at a later date for cooking. And if freezing isn't  for you, why not go ahead and plan a meal cooking with your leftover wine right away? There are many delicious dishes that are made with wine.

One last thing to note is the ideal maximum storing timeline. Some are adamant that  leftover wine be consumed the next day and no longer while others follow a 3-4 day rule. This is where your palette makes the decision but note that older wines will deteriorate in quality much quicker than younger wines. Also, make sure to remove red wine from the fridge a couple of hours before consumption to allow it to come to a suitable temperature. These are just a few tips to ensure your wine experience continues to be even that much more enjoyable. One glass at a time.

(Photo Credit: pizzeriaventi.com)

It's true that wine should never be considered based on whether it's fashionable or not after all, the word fashionable to most translates to trendy and that is certainly no way to choose your wines but there is good reason to relate wine to seasons. Spring for example embodies rejuvenation and invigoration and these characteristics call for young, light wines.

So what then are excellent choices for this beautiful season? Crisp Rieslings, an elegant floral Pinot Gris, a refreshing, zesty Sauvignon Blanc or a fruity German Muller-Thurgau are all supremely satisfying for Spring and otherwise. The ease in which these wines can be enjoyed are perfect choices for the refreshment that is Spring.

(Photo Credit: Seaside Florida)

The festival is one of the oldest beginning in 1979 as a fundraiser by then Playhouse Board Memeber John E. Levine. Its first year featured one Vintner and attracted just 1000 people. Today the festival is one of the largest in North America and attracts aproximately 25,000 wine lovers from all over the World with 197 Wineries participating in 61 events.

Featuring wine tastings and food pairings, educational seminars, culinary competitions, luncheons, dinners and so much more, the Vancouver Playhouse International Wine Festival has something for everyone, from novice to expert.

For more information on the festival click on the link to the official website: The Vancouver Playhouse International Wine Festival 

This year with the introduction of our new website we have received great online interest in Grolsch style beer bottles.  Many beer chat rooms talk about a poor quality foreign import that didn't meet expectations.  Many beer enthusiasts have been searching for a supplier of a quality product here in Calgary.  The good news is that we have found an EZ-Cap 500 ml Grolsch retro style quality flip-top bottle that is made in Canada.

Our special order has just arrived - you may now purchase a dozen bottles for $29.00 at any of our locations.  For large orders please give us a phone call to ensure adequate supplies.

While there are certainly a few elaborate entries, for the most part the list is a huge source of information for any wine lover.

Click here for the full article on Food and Wine.com.

(Photo Credit: Linda Paul)

Twisted Mist is a wine-based, made ready-to-drink cocktail. Once your batch is made just chill, pour and enjoy!

These wine-based cocktail are higher in alcohol than our regular Island Mist kits. After all, without alcohol cocktails are mocktails! Twisted Mist produces 12% ABV (alcohol by volume) at bottling, giving the kick you expect, with great taste, authentic flavours and a smooth finish.

Moleskine has recently come out with a line called "Passions". The Passions line includes specialized journals for a number of passionate people such as music enthusiasts, film buffs, foodies and wine lovers. We are talking about so much more than a plain old blank journal though. As Moleskine puts it, "The Wine Journal is your ideal wine cellar on paper." The wine journal contains a variety of desirable features and is extremely customizable with theme based sections for detailed noting on all aspects of white wines, reds, rosé, sweet wines, sparkling wines and spirits. There are also 6 tabbed sections to further personalize the journal and 10 blank pages for additional notes. There are several adhesive tabs to customize your experience as well as a wine glossary and measurement and conversion chart. The Moleskine wine journal is full of categories that will make your wine journey more simplified, organized and even that much more enjoyable.  

For further information on the Moleskine Passions Collection visit Moleskine.com

(Photo From MoCo Loco)

In the food arena are brilliant chefs like Anthony Bourdain, Michelle Bernstein, Eric Ripert, Bobby Flay, Daniel Boulud, Ming Tsai, Todd English, Rocco Dispirito, Stephanie Izard and Susur Lee, just to name a few.

The festival also offers some of the Country's premiere wine experts such as Oenologist and 26th generation Winemaker Alessia Antinori, Winery Owner, Restaurantuer and James Beard Award Winner Joe Bastianich, Winemaker and Sommelier Richard Betts, Master Sommelier John Blazon, President of the Institute of the Masters of Wine Joel Butler and many more.

The South Beach Wine and Food Festival is sure to be a fantastic and informative venue where great food and wine masters share their vast amount of knowledge of many years of experience in the industry. Pair that with a variety of food and wine tastings and you have invaluable information for the mind and an appetizing experience for the palate. 

The festival runs from February 24-28th. For further information click here.

(Photo Courtesy of the Food Network South Beach Wine & Food Festival)

The most common reason for decanting is to remove the sediment from an older wine, particularly red wine. The reason sediment occurs is because wine naturally has particles from the grape skins and seeds but with the aging process those particles have had the opportunity to separate from the wine and settle in the bottle. By using a decanter you can easily separate the sediment from the wine. This is a very desirable quality of decanting as the sediment is not something one would want to consume. While it is a natural result of the aging process and completely harmless, sediment is not exactly appealing to the eye or the mouth.

Another benefit of decanting is to let the wine breathe which simply means letting oxygen mingle with the wine, usually younger wines, to open up the the aroma and revealing the full potential of the wine by softening its young bite. Simply uncorking a bottle will not permit enough air exposure because of the small opening of the neck.

Finally, from a strictly vain perspective, using a decanter is a beautiful way of presenting your wine. In most cases, decanters are designed to look charming and attractive. The old saying holds true that we eat with our eyes first and the same can be said for enjoying wine. Color is an important factor in wine drinking and for that reason alone, serving wine in a decanter is fabulously alluring. 

When decanting to remove sediment there are a few steps to follow:

-Stand the bottle upright for several hours or the day before you plan on decanting so the sediment can settle on the bottom of the bottle.

-In addition to removing the cork you will also want to remove the foil seal surrounding the top of the bottle. This allows you to see the entire bottle and thus, when the sediment reaches the top you will know when to stop pouring. Some people choose to do the pouring process with a lit candle behind the bottle to further assist in noticing the sediment in the neck of the bottle. To do this, place the lit candle directly behind (but not touching) the neck of the bottle. 

-Gently and slowly pour the wine into the decanter trying to avoid any of the sediment sneaking in. You will notice the presence of the sediment when you see it as it is much thicker and darker than the actual wine itself. Once you see the sediment in the neck of the bottle while you are pouring this is the time to stop pouring. Place the bottle down to rest for a minute or two then carefully pour once again just to be sure.

-After you have successfully decanted the wine you may serve it immediately.

In the absence of sediment if your goal is to let a younger wine breathe, simply pour the wine into the decanter and let it breathe an hour or so.

When choosing a decanter you'll want to look for a clear glass carafe. There are many different decanters on the market and they can range from simple glass to exquisite crystal. They come in an array of shapes, sizes, even upright or sideways versions. And while the more elegant decanters can run fairly pricey, a basic decanter will retail for an average of $20-$30 and that is all one really needs for effective decanting. These can usually be found at any gourmet kitchen shop, specialty wine stores or are widely available online.

Decanting is not absolutely necessary by any means but it does have its benefits and if for just a few reasons it certainly adds an extra element to partaking in a delightful bottle of wine.

(Photo Credit: Riedel.com)

Temperature

Humidity

Ventilation

Light

Storage Angle

1. The temperature in which you store your wine is perhaps the most important factor. Especially when aging wine but even wine that is stored for just a few months can be affected by poor temperature conditions. Ideally you'll want the temperature to be between 40-65 degrees Fahrenheit or 7-18 degrees Celsius. It is also important that the temperature level rarely fluctuates more than 5 degrees F or 2-3 degrees C.

2. Humidity is important because a too humid environment can create mildew and potentially rot the cork. Where as if the environment is too dry, the cork can dry out and crack. An optimal humidity level is one that is between 50% and 70%.

3. The cork may allow air to seep into the bottle so ventilation is important because storing your wine near products that have intense odors such as cleaning products could inevitably permeate into the wine.

4. Although the bottles have built in filters that will protect the wine to a certain degree, they can only do so much but not all, therefore storing wine in a dark place that will not allow UV light to penetrate the glass, which causes degradation, is necessary.

5. Store your wine anywhere between horizontally and a 45 degree angle to ensure the wine is always touching the cork which will further reduce any chances of air getting into the bottle through the cork.

Essentially what we are trying to achieve with proper storage is avoiding the allowance of air, humidity and light to come into contact with the wine being that these three factors are what will ultimately alter the quality of your wine. Humidity and temperature fluctuation can be the hardest areas to control and that's where a wine cooler, otherwise known as a wine refrigerator can be helpful. There are many brands, sizes and styles available ranging from the most basic and economical to the elaborate and extravagant. While a cooler is not critical to your wine storage it can certainly be of assistance and make the process easier.

For more information on wine coolers click here for a comprehensive guide from Wine Coolers Guide, complete with reviews on a variety of coolers.

(References: Cellar Notes, Basic Wine Knowledge, Jonathon Wilson. Photo Credit: Wine Storage.biz)

There a few things that will ensure a flawless Valentine's Day celebration; lovely wine, delicious food and a thoughtful present. If your idea of a good time is dining out, now is the time to make reservations at your favorite restaurant. If you enjoy cooking though you can't go wrong with a beautiful home cooked meal. Your sweety will appreciate your attempts either way but then there's the gift. Buying a gift for your loved one can be challenging at the best of times but Clo Wine Bar in New York City has a variety of absolutely stunning handblown decanters, glassware and wine accessories that any wine lover would adore.

(Photo Credit: David Prince)

If you think you are interested in any of the wine, The Home Vintner has ordered extra kits for all of the wines, so just give us a call or send us an email message to let us know which ones you want.

Superbowl fare generally consists of chili, wings and chips and dip which are all delicious however, there's a new favorite to contend with and that is the New Orleans themed Superbowl party which thankfully, encourages serving wine. While it's famously known for its cuisine, New Orleans is equally known for throwing a good party. Put the two together and you have a surefire hit.

According to Award winning Chef John Folse, Owner of Lafitte's Landing Restaurant in New Orleans and author of The Encyclopedia of Cajun and Creole Cuisine, "Pinot Noir and Chardonnay are great examples of wines that pair perfectly with New Orleans food." Whether you are rooting for New Orleans or Indianapolis on February 7th, your guests will certainly be cheering for you and your Cajun and Creole inspired party. Unless of course they are Indianapolis fans, in which case they will still enjoy the food and wine.

Serve any of these fantastic recipes for a tasty New Orleans Themed Superbowl Party:

Pork and Sausage Jambalya 

Louisiana Crab Dip

New Orleans Barbecue Shrimp

Blue Cheese Gougere

Oysters Rockefeller

Cajun Stuffed Mushrooms

Louisiana Crab Cakes with Creole Tartar Sauce

Po' Boy Sandwiches

(Photo Credit: Squidoo.com)

Better Tasting Wine decided to take a closer look at some popular myths about wine. 

1. Wine goes best with cheese?

Contrary to common practice, great wines should not be accompanied by cheese. Cheese's heavy texture and taste rid the tongue of its ability to fully enjoy the richness and balance of a good wine. 

2. Vintage wine means expensive wine?

Vintage wine is a wine with a “birth year”. The term has been commonly misused to describe expensive wine. When in reality, most non-sparkling wines are vintage wines.

3. Slow dripping wine legs indicate a better quality wine?

The wine's legs (the "tears" that flow down on wine glass when you swirl) indicate the full-bodiness of the wine but give no indication of the wine's quality. Fuller-bodied wines generally have slower dripping legs.

4. Letting a bottle of uncorked wine sit for an hour can make the wine taste better?

Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to treat yourself and your wine. Not only can you not drink the wine for an hour, the aerating method is ineffective. The narrow bottleneck simply prevents air from opening up the wine.

5. France is the country that produces the most wine?

Italy though smaller in size than France and California is the world's largest wine producing country. With ~20 wine regions stretching from its north and south end, Italy also offers the most variety of wines. 

6. Cabernet Sauvignon is the most planted grape?

“Cab” might be the most well-known type of red but definitely not the most planted grape. There are more merlot grapes planted in the world than any other red or white grapes.

7. Wine tastes much better with age?

This is true for premium, high quality wines, but not true for many wines. As a general rule of thumb; Inexpensive, dry white wines should be consumed within one to three years of its production year. Inexpensive red wines should be consumed in one to two years.

8. Red wine causes more headaches than white wine because of its higher sulfites content? 

Contrary to popular beliefs, sulfites (or sulfur dioxide) do not cause headaches. Our bodies produce sulfites each day. Sulfites can also be found as a preservative in many common daily foods. However, to those with asthmatic issues, sulfites can induce an allergic reaction.

Red wines have less added sulfites than white wines as their grape skins have natural preservative ability. Cheap, low alcohol white wines require more sulfites to prevent oxidation.

9. Storing an unfinished bottle of wine in the fridge is an effective way to preserve it? 

While great for white wines, putting intense red wines into the fridge will tone down its flavour and acidity. Even after warming, the wine will not taste the same.

( Article slightly adapted from Better Tasting Wine. Photo Credit: Abigail Emerson)

Discovering your palate is simply a matter of tasting a variety of wines and deciding what you like and don't like. There is no wine that is one-size-fits-all because every one has different tastes. Making note of your preferences will significantly improve your selection and experience of wine. As you taste wine, write down your impressions and look for patterns in your preferences. Wines have four basic components: taste, tannins, alcohol and acidity. Tastes can range from fruit, leather, spices, nutty, vanilla, or some combination of the above - what are your favorites? Do you prefer strong or subtle tannins, alcohol, and acidity? Do you like sweeter or dry wine? Answering these questions will generate a better understanding of what you like.

Finding your taste for wine is an ever evolving process as our senses change from time to time. Given our uniqueness there is no right or wrong when it comes to choosing a wine that you like. In the end it's really up to your taste buds to decide.

Below is a quick quiz from Food and Wine Magazine to help further familiarize yourself with finding your wine style:

1. Which do you drink?

WHOLE MILK:

Go for richer, more full-bodied wine—California Chardonnay, for instance.

SKIM MILK:

You like lighter-style wines, such as an Italian Pinot Grigio.

2. Which do you prefer?

GRAPEFRUIT JUICE:

You like things with high acidity—for whites, that means varieties like Sauvignon Blanc or Riesling.

ORANGE JUICE:

You prefer sweeter, riper flavors, try an Australian Chardonnay.

3. Which would you rather have on a steak?

CRACKED BLACK PEPPER:

Try spicy Old World reds, like a  Montagnac Syrah.

BEARNAISE SAUCE:

You want a lush, smooth California Merlot.

4. Which sounds more appealing?

BLACK TRUFFLES:

You're a fan of earthy, funky umami flavors. Drink a Chilean Pinot Noir from the Old World.

BLACKBERRIES:

You love fruit. New World reds are your thing: Australian Shiraz.

For a more detailed quiz on finding your wine personality, click here to take a 20 question quiz from Food and Wine.

(References: Food and Wine, Cellar Notes. Photo Credit: Stacy Brady)

A new study by Home Vintner client Edie Moehrle appears to confirm what many Home Vintners have long suspected – that there is a definite link between barometric pressure, and the actions of wine.

Mrs. Moehrle, along with her husband Art (who is, incidentally, involved in scientific research at the University of Calgary), noticed that their wine seemed to behave differently when the barometer was high, or was rising. They thought the fermentation action was more vigorous, and the wine was able to clear much more quickly. It also appeared that the reverse was true – that fermentation and clearing were both much slower when the barometric pressure was either low or falling.

So the Moehrles decided to apply sound scientific principles to a casual observation. Over the course of several months, they took barometric pressure readings 3 times a day, and, at the same time, they recorded the fermentation time of their wines with a stopwatch. Their study recorded barometric swings from a low pressure reading of 98.85, to a high pressure reading of 103.36. They charted the information – and what they found was that there appears to be a clear correlation between the action of the wine, and the pressure of the atmosphere.

Now, this information may not come as a complete surprise to experienced Home Vintners – after all, Calgary's weather changes are certainly unique in Canada, and perhaps in the world. And those interested have long suspected a link between the barometer and a variety of conditions – including such things as migraines and aching joints. Certainly, Home Vintner Paul has noticed – that a significant change in the barometric reading means an increase in the number of phone calls from people wanting to know what's happening to their wine.

So, the obvious question is, how do you translate this knowledge into usable information. Well, the first thing you can do is refrain from putting sulphite in your airlocks, if you're making wine in Calgary, because the large variations in pressure and the temperature can cause that sulphite to be drawn back into the wine. And, if you know there's a connection between pressure and temperature – and fermentation and clearing, you can make better judgements about your wine, and the time you need to allow from start – to bottling.

Paul is grateful to the work done by Art and Edie Moehrle – work that fits nicely with The Home Vintner philosophy of providing solid scientific information to confirm those intuitive casual observations.

Customers who purchase any 5 Limited Editions kits in total will receive a Vinturi Wine Aerator at no charge! Retail value of the Aerator is $49.95.

There is a limited amount available, so this promotion is 1 per customer only.

Wine which has been allowed to breathe tastes better. As wine breathes, it opens up and releases its intended aromas and flavours. Traditionally, decanters were used to aerate wine. However, decanting is time consuming, cumbersome, and inconvenient. Vinturi's design speeds up this process with ease and convenience. Perfect aeration in the time it takes to pour a glass, offering better bouquet, enhanced flavours, and smoother finish!

Buy Any 5 Limited Edition Wine Kits in Total and you will receive a Vinturi Wine Aerator at no Charge.  Retail Value is $49.95

Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.

Appellation: The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc.

Balance: Harmony or "being in tune" among the various components of wine, fruit, tannins, alcohol and acidity.

Barrel Aging: The process of maturing wines in a barrel for months after fermentation.

Barrel Fermentation: Winemaking technique whereby alcoholic fermentation results in a barrel (usually oak).

Big: A wine that is powerful in flavor or tremendously harmonious in how it presents its components (see "balance") can be called big. You can also use this term if you just really really like the wine!

Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.

Bordeaux: The most important wine region in France. Wines from this area are called "Bordeaux". Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.

Bouquet: The array of aromas in a wine. Also known as "the nose".

Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

Cava: The name for Sparkling Wine (similar to Champagne) from Spain.

Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.

Champagne: An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.

Chewy: A way of describing especially thick texture and/or tannins in red wine.

Claret (Clairet): In England, "Claret" refers to English-style Bordeaux or wines from Bordeaux. In France "Clairet" is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

Complex: In wine-speak, this is a positive term, referring to lots of different flavor and aroma components in a wine. Dry/Off

Dry: Little or no sugar = "dry", slightly sweeter = "off dry".

Fermentation: A process whereby yeast acts on the sugars in ripe grapes to produce alcohol.

Icewine: A special wine produced by leaving the grapes on the vine until they are well frozen. They are then hand-picked and immediately pressed, while still frozen. The frozen must is then fermented and aged in barrels. Icewine is thick and sweet with rich and complex flavors.

Late Harvest: Indicates grapes that are picked as late as possible in the season for maximum sugar content.

Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.

Oak: Wine is often aged in oak barrels to add that distinctive "oaky" flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply "oak" flavor to reds.

Sediment: The pieces of debris at the bottom of a bottle aged wine that has not been filtered. One of the reasons for decanting a wine. 

Sommelier: In a fine restaurant, this is the person responsible for only the wine selection and is able to assist you with selecting a wine with dinner.

Tannin: This taste sensation comes from seeds, stems and skins of grapes, imparting a "pucker" to the taste as well as complexity and structure.

Varietal: Refers to wine made from a specific grape variety like Cabernet Sauvignon, Merlot or Chardonnay.

Vintage: The year in which the grapes were harvested.

Wine Glossary Adapted from: Wine and Leisure.com Photo Credit: Vermont Culinary exchange

According to the ultimate hostess, Martha Stewart, there are a few rules to follow at any fondue party: 

Rule 1: If a woman drops her bread in the fondue pot, she has to kiss every man at the table.

Rule 2: If a man drops his bread in the fondue pot, he has to buy a bottle of wine for everyone at the table.

Rule 3: If someone drops two pieces of bread in the pot, they have to plan the next fondue party.

Martha's Tip: Make sure you invite men you want to kiss to your fondue party.

Recipe:

8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)

4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper

1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc

1 tablespoon kirsch (cherry brandy)

2 teaspoons freshly squeezed lemon juice

Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Assorted vegetables, cut into pieces, for serving

Directions:

1. Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

2. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

Serves 6

(Recipe and Photo from Martha Stewart)

Mimosas are wonderfully festive and even better, they are so simple to make. In lieu of orange juice, some popular alternatives are raspberry, grapefruit, pear and quite fittingly for this time of year, cranberry. Many variations also welcome a splash of Triple Sec or Grand Marnier which always add a little extra joy to any occasion. Serve mimosas at your next gathering and you can guarantee a great time will be had by all.

Mimosa Recipe:

1/2 cup juice, such as any of the above suggestions, chilled

2 cups champagne or sparkling wine, chilled

4 tablespoons Triple Sec or Grand Marnier

Directions:

1. Place 1 tablespoon of Triple Sec in each champagne flute.

2. Top with 2 tablespoons of the juice and 1/2 cup of champagne.

3. Serve garnished with a slice or berry of the juice you use.

Serves 4

(Photo Courtesy of The Food Network)

Obviously it would be ideal to know the tastes of wine for the people you are buying for but if you're not in the know, don't worry. The first thing to consider is what you do know about the person. Now is not the time for experimentation or trying to introduce your friends to something completely obscure. However, if you have a personal favorite and you think your friends would enjoy it, by all means. That being said, if you are still a little unsure, a nice bottle of sparkling wine is always a festive and safe choice, as are classics like a Chardonnay, Pinot Noir or a Cabernet Sauvignon.

If you are concerned about wine gifting breaking your budget, don't be. There are plenty of fantastic values like a Zinfandel/Cabernet or a German Muller-Thurgau. Also, going with the less expensive bottle allows for some creativity and expansion on your part such as including the wine in a gift basket with say, some beautiful wine glasses, a decanter or even a variety of cheeses. All of these things are thoughtful, easily accessible, affordable and most importantly, very much appreciated.

Finally, If you are the recipient of a nice bottle of wine don't feel obligated to open it that evening if it doesn't suit your menu. Alternately, to ensure that your host or hostess doesn't feel obliged to open your gift, simply wrap it in some charming wrapping paper so they feel comfortable saving it for later.

There are so many options where wine is concerned that giving wine doesn't have to be at all stressful, in fact it should be the exact opposite. If your friends enjoy wine, chances are they will be grateful for your thought. And after that thought, why not go ahead and enjoy a glass yourself.

This spring and summer, we have a number of celebrations planned – a shower, a wedding, a milestone birthday, and a family reunion. There will be a wide variety of people, of course, so we're looking for a special wine to serve, something festive that will appeal to as many people as possible. What do you suggest?"

For special occasions, there's really nothing that outshines champagne, or a champagne style wine, both for its festive flair, and its wide appeal. And you don't need to spend the earth, either. Next time you're in The Home Vintner, ask about renting our Champagne machine – a very slick way to turn your wine into champagne style wine. What you will need, is a deep freeze, to chill the wine to 0 degrees Centigrade during the carbonation process. Give it a try – we think you'll be pleasantly surprised!

Now, since we're on the subject, remember that champagne is a celebration drink for a very good reason. The alcohol is contained in the bubbles, and the bubbles are absorbed immediately by the lower intestine, and get into the bloodstream in pretty short order. And it's those bubbles that provide the challenge during opening. The carbonic gas in champagne can measure up to 90 pounds per square inch – which is a lot of pressure. And when the wine is warm, the pressure can increase even more. So before opening, make sure it's well chilled. Give it at least an hour in the refrigerator, or 20 minutes in an ice bucket that's been half filled with a mixture if ice cubes and wtaer. Then, make sure you have a clean, dry cloth close at hand, along with glasses. Hold the bottle in the cloth at a 45 degree angle, pointed away from you and everyone else. Peel the foil from the cork, then hold your thumb over the cork while you untwist and remove the wire muzzle. Then wrap the end of the cloth around the cork. Grip the cloth covered cork in one hand, holding it steady while you slowly twist the bottle ( the cork remains still, only the bottle moves). The cork should come away with a sigh, and no wine will be lost.

I'm a little worried about using Chitosan as a fining agent in my wine, because I'm quite allergic to shellfish, and I understand it's a shellfish derivative. Should I be worried?"

First off – no, you shouldn't be worried – even if you have a shellfish allergy. While it's true that Chitosan comes from shellfish – it's actually derived from chitin, a natural polymer found in the shells of shellfish and crustaceans. Allergic reactions come from the proteins of the shellfish organism, and not from the shells. And, to further allay your concerns – any residual shellfish proteins that may have been left on these shells are completely removed, during the process of transforming chitin – into chitosan. And remember, virtually all traces are removed from the finished wine, after the chitosan drops out of the must during clearing. So, the origin of chitin, the process of creating chitosan, and the limiation of the chitosan means even those with shellfish allergies, can use chitosan with confidence.

Now, just a refresher – chitosan acts as an all-encompassing floculating agent in the winemaking process. It removes all solids, including proteins and phenolics, and has proven to be an effective clearing agent. It was originally paired with colloidal silica in the finings process – the silica would bring the smaller, fine particles together within the solution – and these would be swept away by the chitosan when it was added 24 hours later. But research has shown that a simple adjustment in the amount of chitosan means that the silica can be omitted altogether – with no loss in the efficency of the finings. So, clear with confidence!

I recently made a batch of Ice Wine. I thought I did everything right, and I was looking forward to sampling a bottle – but imagine my disappointment when it tasted more like gasoline than ambrosia. Help! What could have gone wrong"

Corks! Corks! Corks! If I've said it once, I've said it a million times – don't skimp on your corks!!! I've written about it here. I've ranted about it in the store. I've raved about it on the internet. And I just can't say it enough times. A bad cork will give you a bad wine. And it won't matter how good your kit was, or how meticulous your process was – if you put a cheap cork on a good wine, you'll end up with an undrinkable product. Poor corks allow the wine to become infected from seepage. Bad corks use cheap bonding agents – they'll disintegrate, but before they do, they'll imbue your wine with an off taste and aroma. In fact, the only caveat to the HOME VINTNER guarantee of your complete satisfaction has to do with corks. If you don't use HOME VINTNER corks on your HOME VINTNER wines, we just can't give you our “no hoops” guarantee. We're extremely picky about the corks we sell, and we'll stand behind them every time. But we don't guarantee anybody else's corks. You don't wear tennis shoes with a tuxedo. You don't order root beer with your lobster bisque. And you don't put a cheap cork, on a bottle of our wine. Period.

The most importantfactor to consider, you can't make wine if you don't handle the grapes with plenty of integrity. Poor handling causes burst grapes, subsequently oxidizing the juice. Two of the biggest impediments to organic certification of grapes are the reporting bureaucracy of the process, and fence posts. Grape growers are like farmers everywhere: paperwork is anathema to their operations, so even if they're already in a position to declare themselves organic, they may not bother. As for fence posts (actually trellis posts for holding up the wires for training the vines), most growers use some form of pressure-treated lumber. Since the products used in pressure treating are petrochemical derived, this rules out organic certification of any vineyard where they're used. Alternatives such as steel or concrete posts work fine, but are significantly more expensive to install and to work with. All of these factors make it less than completely attractive for a primary producer of grapes to go through organic certification. It's more rewarding for a small boutique winery, because it's easier for them to pass the extra costs on to their customers.

So what kind of grapes actually go into wine kits? Well, at Winexpert we work closely with growers and brokers to ensure that we're getting top quality. We travel to our grower's vineyards to observe how the grapes are grown as well as visit our on-site juice and concentrate producers to make sure they're meeting our standards for processing and handling our grape materials. We don't stop there, however. In addition to the three Quality Control laboratories at our facility in Canada, we use the Pesticide assay equipment of our parent company (Andres Wines LTD). We never, ever accept any juice or concentrate that has been treated with pesticides-and we can detect them in levels below a billionth of a gram per litre. Our plant is a food processor, operating under the federal guidelines of the Canadian Food Inspection Agency, so we mind our P's and Q's.

The big picture? The raw materials for your wine kit have never been safer, or more wholesome. While organic may sound better on paper, the true cost of achieving it would put most wine kits out of reach of our consumers.

Cheers!

Here's an interesting question – does drinking wine make you richer and smarter? Well of course, the answer is – probably not. But some research from Washington University does suggest that if you already are richer and smarter, you're more likely to be a wine drinker! These researchers found, that people with higher levels of education were more likely to be wine drinkers, and moderate wine drinkers to boot. The same study showed that the higher your income, the higher the likelihood that you'd be a wine drinker – and that you'd be less likely to drink and drive.

The U.S. Bureau of Statistics figures on arrests for drinking and driving offences showed that more than half of all drivers had been drinking beer, almost a quarter had been drinking spirits – while only two percent had been drinking wine. So be smarter – enjoy your glass of wine in moderation – and never drink and drive!

If you needed an excuse to justify that mug of beer, or that glass of wine with dinner, or that night cap, then here's one. Research shows that alcohol, in moderation, can provide some real health benefits! Beer, for example, has no caffeine, no cholesterol, and no fat, and as long as you consume in moderation – that is, no more than 3 or 4 a day – it can provide some health benefits in terms of boosting the levels of HDL cholesterol, the good kind of cholesterol. The real problem with beer, some doctors say, is what you eat with it. So skip the high fat, salty snacks with that cool one! A glass of wine has been shown time and again, to provide some real health benefits. Again, there's that boost in good cholesterol. Wine, in moderation, can also affect the way the blood clots, and possibly lessen the odds of having a stroke or heart attack.

Don't forget, enjoying a glass of wine or beer with a friend or loved one is also good for your mental health – it's a good way to relax and cultivate those important relationships in your life. So take good care of your mental – and physical health, and go ahead and enjoy the fruits of your home vintning labours!

Sometimes I have trouble getting all the CO2 out of my wine. James Bond knows what he likes – but I have to ask – is it better to shake, or stir my wine?"

There are a couple of things you need to know about each method.

If you shake the carboy – be sure you're working only on a carpeted area. If you rock the carboy back and forth on a cement floor, you risk cracking it.

If you stir, you'll be using the reverse end handle of you spoon. This is a more effective method of agitating the CO2 gas out – but – you MUST remember to sterilize the spoon each time! It can also be time consuming – the characteristics of some wines, combined with cooler winter temperatures can sometimes mean it could take close to a week to get all the CO2 out.

Which brings us to method three – and that's the VACU-VIN system. This is a system that was originally designed to draw the air out of an opened bottle of wine, so it could be enjoyed over a couple of days. But – when used with an adapter – it will create a vacuum in the carboy, and draw out the CO2 as efficiently as can be! Ask Paul about the VACU-VIN – we'd love to show you how it works!

This is so embarrassing, and I don't want to seem cheap - but what do I do about guests in my home who, well, swill because it's available, and they know I have more - with no regard for the quality of my wines?"

Gentle Vintner, Madame is frequently horrified by the boorish behaviour of others, however, I take comfort in the knowledge that my good breeding, like yours, prevents me from actually showing my horror. Impeccable manners demand instead, that we become less direct and more creative in dealing with these situations.

Of course, the first thing that you must do is to take control of this 'swilling' business, by controlling the supply of wine! Yes! That's right! You decide who drinks what, and how much, when they are guests in your home! Now, this can be a delightful experience, for there are few things in life more utterly charming or civilized than having one's host pour wine! Esoterically, guests feel pampered and cared for when their host notices their glass is empty, and leans forward to refresh it. This, of course, is something that can never happen when bottles are simply placed on tables! And, practically speaking, it is the host who decides what will be served, when it will be served, and most important, how much is just the right amount.

Yet another completely satisfying extension of this ritual, of course, is the opportunity for the host to then engage the guest in conversation about the wine! The host, through attention, is able to convey the special qualities of the wine, the loving care with which it was made, and the hope that it will be truly savoured and enjoyed.

Swilling is an activity for another species of mammal, one which occasionally appears on the dinner table, not at it. Let us all, then take the opportunity to help our guest truly understand the pleasure that can be had by sipping in civilized moderation.

I recently experienced the most embarrassing experience of my life. My sweetheart and I were preparing to enjoy an intimate evening together. I had brought the wine, of course - something special, and as ruby red as my lover's lips. The table was laid with antique, snow white damask - the bottle was uncorked and as I finished pouring a glass, two large drips wept from the lip of the bottle, and my lover's cheeks turned as scarlet as those stains upon the cloth. Instead of toasting one another with my fine vintage, we daubed the offending drips together, with soda water. What can I do in the future, to prevent such a tragic ending to a fine evening?"

Gentle Vintner, Your experience with untimely leakage is sadly, all too common. Whether it is a dribble of sherry down the front of Grand'mere's frock, or tears of blood red wine on your lover's antique coverlet, those premature droplets can cause one and all to shrivel in humiliation. Of course, the festive occasion is then darkened by daubing, and soaking, instead of rejoicing and toasting.

But fortunatement, the solution is so simple as to be very nearly silly. It's a wonderful new produit developed by my special friends at THE HOME VINTNER. They've chosen to call it the "Drip Lip", presumably because that's exactly what this petite miracle is, and that is, it's a Lip to catch the Drip. You see? Simple! But I sense your puzzlement. "How can this be?" you ask yourself. "Does this defy the very laws of nature?" Mais oui! This clever "Drip Lip" is a beautifully thin and elegant disk that one could carry discreetly in a pocket, like any other small disk that one carries discreetly. And, in the true nature of the disk, it's terribly useful. Simply roll it on your fingers into a cigar like shape, and insert it gently into the mouth of the bottle. Then, when you pour your vin, the "Lip" will catch the "Drip" and you, cher amie, will go on to enjoy the full fruits of the evening!

Until next time!

Beer shouldn't be stored under either fluorescent lights, or in direct sunlight, since these lights will chemically alter it, giving it a rather offensive and "skunky" odour.  The Home Vintner uses only full spectrum lighting throughout the store, to protect all of our stock.  And we've installed UV protective blinds on our windows, to keep out the harmful effects of the sun.

Keep in mind that the life span of a beer is directly related to its alcohol content, darkness, sweetness, and hop content.  Darker beers with higher alcohol content, for example, will generally last longer than a very light, low alcohol beer.  Also, be sure you check for freshness on the shelf before you buy.  Read the product codes on the box -- if those codes are missing, you can bet they've been deliberately removed and you can be sure the product has expired.  Think about your own needs when you choose between plastic or glass bottles.  For longer term storage, glass is probably you better choice.  But remember that plastic storage works very well for shorter storage periods -- it's also permeable, and the carbonation escapes more readily.

Choose coloured bottles over clear ones -- brown or green will do a better job of helping to screen out the damaging light.  As far as caps are concerned, a twist off cap will save the day if you forget your church key, but will leak more readily than traditional caps.

Don't economize when you're buying beer.  The cost difference between a very good beer and the worlds worst brew is only pennies a bottle. You're better off to spend a little bit more for a very satisfying beverage and economize somewhere else.

Once you've made your beer, treat it gently and with respect. It's surprisingly sensitive and doesn't like to be agitated.  Don't store it on the door shelf of your refrigerator, for example -- all that opening and closing can affect the flavour and aroma.  Do keep it cool -- and try to keep it in a place where the temperature remains fairly constant.  Don't quick chill it in the freezer -- that sudden temperature change can destroy some of those valuable sensory qualities.  Give it an hour or so in the refrigerator, and store the bottles upright -- not on their sides, so the beer doesn't come in contact with the metal lid.

And now to serving: enjoy that beer when it's refreshingly cool, not ice cold.  You'll want to savour all the subtleties and aromatics of a fine brew -- something you just can't do when it's cold enough to numb your palate.  If you can set the temperature controls on your refrigerator, aim for something in the 45 to 50 degree Fahrenheit range.  Don't drink it directly from your of the bottle -- you'll end up with a stomach full of gas.

Do choose a good quality beverage container -- clear glass, or stoneware. If you serve your beer in clear glass, you'll have the opportunity to enjoy it's hue, bead and head.  Stoneware, on the other hand, will keep the beer closer to optimum temperature on a warm day, and will also help filter out the sun's harmful rays if you're outdoors.  Whatever your choice, make sure your drinking vessels are absolutely clean -- washed in hot water and detergent (not soap).  Just the slightest bit of grease, or dust and dirt, or the finest oily film will prevent the head of your beer from reaching its full potential.

And speaking of the head on a glass of beer -- there are a couple of things you can do to help your beer reach its maximum head.  Pour it into a dry glass -- not a wet one. and pour it properly.  Now, if you live in Calgary, this gets a bit tricky.  You see, generally speaking, the best way to develop a good head is to pour the beer straight down the middle of the glass, not down the side.  But Calgary's altitude is quite high which sometimes makes us the exception to the rule.  At higher altitudes, it's best to begin your pour down the centre, and if the head is over-developing, switch to a "down the side" pour.

And finally, to the drinking: savour a fine beer slowly -- it's only the ordinary ones that you'll drink down quickly, paying no attention at all.

Ein prosit!
The Home Vintner

Wine For the winemakers on the list, we have something different for you this month. We're going to pass on a recipe that we've actually had for quite some time, but we thought there would be some people who hadn't seen it before.

Winesicle:

1 tsp gelatin
4 tbsp. Sugar
¼ tsp. Ascorbic acid
1 cup boiling wine

Combine these and stir to disolve then stir in 1 cup cold wine pour into molds – freeze and enjoy!

This recipe was created by Dave Koop, one of long time customers and a member of The Home Vintner Wine Guild.

The pigments, UV protectants and plasticisers (chemicals used to keep the plastic from becoming brittle) will leach into the wine, and could affect your health. Your retailer will be able to direct you to equipment appropriate for winemaking.

Saving a few dollars by using suspect equipment is not worth it.

True. At least that is the traditional supposition. 'Very early on, beer and cider were traditions in England. These sparkling drinks required compact corks that were difficult to remove without a corkscrew. The first corkscrew, used for apple juice before being used for grape juice, apparently dates from 1676.

But, where to begin? Anyone who loves wine knows the variety is almost endless - and, of course, the same can be said of cheese. So, if you're thinking about a wine and cheese party, there are a few simple guidelines to follow, to help make the whole planning process a little easier.

Now, before we begin - remember, these are only guidelines - always trust your own palate and preferences, for the final choices. The first guideline, is to pair your wine and cheese selections by region. And the second is to serve the mildest cheeses and the lightest wines first - keeping the more aged cheeses and full bodied wines, for later.

So, here are some practical examples - if you begin with a double or triple creme cheese - pair it with a light white, rose or champagne. Try L'Explorateur with a buttery Chardonnay, serve your Bergamais with a Brillat-Savarin, or open the White Zinfandel or Champagne with a St. Andre. You might choose a selection of soft ripening cheeses like Brie, Camembert and Vacherin Mont d'Or. They're all French - so you might pair the Brie with a Riesling, a Bordeaux or a flowery Chardonnay - serve a Merlot with the Camembert, and choose a Cabernet Sauvignon with the Vacherin Mont d'Or. Semi-soft and semi-hard cheeses include such choices as Cheddars, Fontina, Munster and Raclette.

Pair the cheddars with a Bergamais, a Cabernet Sauvignon, or a Selection Port. Fontina, an Italian cheese, partners well with Chianti, and both the Munsters and Raclette pair well with the crisp fruitiness of a Johannesburg Riesling. And the last cheeses in your selection will be the Blues, paired with the wines that do them justice. For example, the noble Stilton needs that jewel of a wine, your Port. Try your Cabernet Sauvignon with Gorgonzola, or your Ice Wine with Sweet Gorgonzola.

Now, you can serve just a few cheeses with a few different wines - or make your tasting as elaborate as you like. Be sure to serve an assortment of breads and crackers with cheeses, and as a grace note, your platters should include some crisp fresh fruits - grapes, of course, along with apples, pears, kiwis, and whatever other fruits tempt your palate.

So, if you're looking for an easy and elegant way to entertain this holiday season, think wine and cheese. You'll love it, and your guests will too!

The real problem with beer, some doctors say, is what you eat with it. So skip the high fat, salty snacks with that cool one! A glass of wine has been shown time and again, to provide some real health benefits. Again, there's that boost in good cholesterol. Wine, in moderation, can also affect the way the blood clots, and possibly lessen the odds of having a stroke or heart attack.

Don't forget, enjoying a glass of wine or beer with a friend or loved one is also good for your mental health - it's a good way to relax and cultivate those important relationships in your life. So take good care of your mental - and physical health, and go ahead and enjoy the fruits of your home vintning labours!

An intersting study conducted in the United States, called "The American Nurses' Health Study", examined the height and weight, along with the eating and drinking patterns of ninety thousand women, aged between thirty and fifty five - and, oddly enough, found that those who were "light drinkers" weighted the least - and those who drank no alcohol at all, were the heaviest.

Now, this is an interesting finding, especially these days of increased health concerns related to an increase in body weight.  Now, the scientests conducting this particular study were so perplexed by the finding, that they took it one step further.  They isolated a group in a calorimeter - a sealed unit that precisely measures thier energy intake and consumption.  Then they measured after a day of regular food consumption with no alcohol - and they measured after a day when alcohol was added to the diet.  They found that the alcohol calories were burned off first, with no extra fat stored.

Now, of course, the big question is - why.  And that one, they haven't answered yet. But they do have a couple of theories.  One is that adding a glass of wine to your evening meal may actually work to suppress the appetite the next day.  The other theory is, that a glass of wine can work to speed up the metabolism and help the body burn all its calories, more effectively.

Whatever the case - it seems that enjoying a glass of wine with a meal can continue to be one of the small pleasures in life, that we can all enjoy without guilt.

In one study conducted in the United States, elderly residents of hospitals and nursing homes were offered small amounts of wine with their dinner or afternoon snack. The result was that as little as two ounces of wine had a positive influence on self esteem, mood and sociability. In another study, nursing home residents who were served wine showed an increase in their involvement in group activities and social events. And still another study showed that moderate wine drinkers developed a more positive outlook on life, with many of them showing improvements in both their sleeping and blood pressure patterns.

The evidence seems compelling, that moderate drinking in the elderly can reap a number of positive benefits, from improvements in appetite and bowel function, to restoring a sense of self worth and continuity with an earlier stage of life. While one one would suggest that seniors, who choose not to drink, should be coerced into taking it up in their later years, so too, seniors who have always enjoyed a social drink should be permitted, and perhaps encouraged, to carry on. After all, wine has a noble place, as a balm for the physical and psychological trials of aging, through history. A glass of wine a day could keep the doctor - or psychologist - away!

At least that's the finding of the British Psychological Society, at their recent annual meeting. Three different studies showed that laughter is still the best medicine, and that people who drink socially, tend to laugh more! Now, they're quick to point out that they're not talking about heavy or irresponsible drinking, but social drinking, in moderation. One of the doctors involved in the study said that laughing can help stimulate the body's immune system, and that the survey of more than 300 people who described themselves as 'social drinkers' used more humour and laughter in everyday life.

This latest finding can be added to the other known healthful properties of a glass of wine - that it appears to have a beneficial effect on the heart, and that it is a source of antioxidants, which are thought to be important in the fight against a number of serious conditions. So enjoy that glass of wine with dinner, laugh off the stresses of the day, and do your body and soul, some good! If you'd like to live longer into the 21st century, you might do well to include a glass or two of wine in your daily diet. A comprehensive research study from the Institute for Preventative Medicine in Denmark shows a spectacular decrease in mortality among moderate wine drinkers.

In other words, abstainers die earlier than moderate wine consumers. Scientists believe the ingredients in wine do a number of beneficial things - decrease the risk of cardiovascular disease, and perhaps stimulate the body's natural immunities and increase the levels of antioxidants. It's not just red wine that brings the benefit either, the study shows that white wine has the same effect.

So no matter your preference, a glass or two of your favourite wine each day (perhaps enjoyed with someone special in your life), can help you live longer, will into the new century.

The red wines produced in that region of France, and in several other areas of the world, contain antioxidants - substances that destroy the so-called 'damaging free radicals' that cause many illnesses. And those antioxidants are found naturally in the flavonoids - the chemicals that give the wine its special flavour and character. The flavonoid of the special interest to heart health is called "quercatin", which is found in the skins of the grapes used to make red wine. Now, no one is suggesting that you should smoke, eat a high fat diet, become a couch potato, and rely on red wine alone to avoid a heart attack. But there certainly seems to be evidence that a glass or two of red wine with dinner may work in your favour, to promote heart health.

Those wine aging guideline charts you see are exactly that – they're generic guidelines – starting points. Here at THE HOME VINTNER, we know these wines inside and out – we've made them all, we've tried them all, we know their quirks – and we know how to bring out the best in each of them. So when you're deciding which to drink early, and which to age to perfection – bring that decision to THE HOME VINTNER. Our wines are like a classroom full of students we've taught for years – we know them all, and we know how to make them shine.

Now, if you happen to have an old bomb shelter in the backyard, you're in luck – because that kind of structure makes an ideal wine cellar. If not, you'll have to look around your home for the best possible storage spot. What you're looking for is a cool, dark place, away from light, heat sources, vibrations and strong odours. Bright lights will cause the wines to oxidize – sudden temperature changes will age the wines prematurely – vibrations will massage the wines and bake them into oxidation – and strong odours will permeate the corks, and taint the wines.

You'll also need enough room to allow you to store your wines so that the corks remain wet (this is not an issue if you're using The Home Vintner's new Supreme Corqs). The optimum wine cellar temperature is 13 degrees Centigrade (or 58 Fahrenheit) which is a bit chilly for people, and hard to achieve without air conditioning. But a constant temperature of no higher than 18 degrees Centigrade (65 Fahrenheit) will work too.

So – where to cellar your wine. Well, as we've already mentioned, that unused bomb shelter would be great. More realistically – you can try a dark corner of the basement, where the temperature remains relatively constant, or an old root cellar, or the floor of a bedroom closet, or an insulated cupboard with good air circulation, or a storage unit built specifically for wine.

Places to avoid – the kitchen (temperature variations, and vibrations), an uninsulated shed (too cold, to hot), in any room against a south facing wall (heat), near a heat source (heat and the drying effect on the corks), under spot lights (light will oxidize the wine), or in an old refrigerator in the basement (too cold, to many vibrations).

But consider this for decadent relaxation – some Home Vintner customers bricked off a corner of their basement and added a locking door. Inside, along with their racks of wine, they put a small table, with two chairs and a candle. When they need a “time out”, they head for the wine cellar to enjoy a quiet glass of wine and some adult conversation.

A recent scientific publication deals with the proper storage of grape concentrates. It says that storing grape juice for even short periods of time turns the juices dark brown - and that wine produced from these juices stays brown. But quite aside from an unattractive color, these wines produce an "off flavour", and they're prone to an infection that bitters the wine, forms sandy deposits, and causes the wine to develop a phenomenal appetite for sulphites and sorbates, thus causing difficulty in stabilizing.

The Home Vintner takes the proper storage of concentrates very seriously, believing that a good end result is only possible with a good beginning. We keep our concentrates away from the windows - we've installed special "UV reflective blinds" to keep out the harmful rays of the sun - and we make full use of our cooling system, to keep our concentrates at their optimum temperature. Home wine-making is our business - it's not a sideline squeezed in beside floor cleaners and soda pop.

We know our products, treat them with respect, and stand behind everything we sell!

Wine kit instructions may seem to be long and complicated, and the urge is to simplify them, or to standardise steps between different kits. This is always a mistake, for several reasons. First, the kit instructions are based both on sound winemaking techniques, and empirical trials. Development of the specific steps employed in the instructions came about through both learned theoretical winemaking practices and through repeated wine laboratory testing. Following the instructions to a 'T' affords the maximum opportunity for success. Second, if your kit fails to ferment correctly, or clear sufficiently, there may be no easy way to correct it if you have not followed the directions. This is sometimes a problem in that kit instructions are very different from those for wines made from fresh grapes. Trying to use the techniques described in winemaking textbooks will usually lead to problems: wine kits are another kettle of fish entirely.

On day one, the kit needs to be stirred very vigorously. This is because the juice and concentrate are very viscous, and don't mix easily with water. Even if it seems that dumping the contents of the bag into the primary with the water has done the job, it hasn't. The wine lies on the bottom of the pail, with a layer of water on top, throwing off any gravity readings, and making the yeast work extra hard. When it comes time to stabilise and fine the wine, it has to be stirred vigorously enough to drive off all of the CO2 it accumulated during fermentation. This is because the dissolved gas will attach to the fining agents, preventing them from settling out. You need to stir hard enough to make the wine foam, and keep stirring until it will no longer foam. Only then will the gas be driven off so the fining agents can work their magic.

I added sulphite and sorbate too early in the process. What will it do to the wine? Sulphite and sorbate - the stabilisers in the kit - work to inhibit yeast activity. If, by mistake, you add them too early your wine may not finish fermenting. If you add the sorbate on day one, the yeast will never become active, and the kit will not ferment.

Some people believe that they are allergic to sulphites, and want to leave them out of their kits. While this is their option, it's a bad idea. True sulphite allergies are terrifically rare, and if someone has a reaction to drinking wine, it's almost always due to some other cause (for a complete discussion on this topic, see our handout "Sulphites: the Facts"). Besides, yeast make sulphites themselves during fermentation, so no wine can ever be sulphite-free, no matter what. Without added sulphites the kit will oxidise and spoil very rapidly. It will start to go off in less than 4 weeks, and be undrinkable in less than three months.

Also, if the sulphite is left out, but the sorbate is added, the wine will be attacked by lactic bacteria, which will convert the sorbate into the compound hexadienol, which smells like rotting geraniums and dead fish.

The bottom line is this: if you do not add the sulphite to the kit, neither your retailer, nor Brew King can guarantee the wine, so think carefully before you do it.

Water is not quite as critical as many people think. In fact, if your water is fit to drink, it is usually just fine for winemaking. However, if your water has a lot of hardness or a high mineral content, especially iron, it could lead to permanent haze or off flavours. Also, if your house is equipped with a salt-exchange water softener, that water can't be used for winemaking. If you're in doubt, go ahead and use bottled water to make your wine: you'll appreciate the difference.

Kit instructions tell you to ferment your wine within a specific temperature range. We recommend 18 to 24°C (65°F to 75°F). Yeast thrives between these temperatures. This is one of the situations where Brew King's instructions are different than commercial winemaking techniques.

In commercial wineries, some white wines are fermented cooler than this, sometimes below 55°F. Commercial wineries have the luxury of taking a year (or two, or three) before they bottle their wines, so they don't have a problem. For the home winemaker though, if the fermentation area is too cool the wine will ferment very slowly. This will lead to an excess of CO2 gas (fizz) in the wine, and it may not be ready to stabilise and fine on the appropriate day. Even worse, the kind of fining agents included with Brew King kits don't work well at temperatures outside of the 18 to 24°C (65°F to 75°F) range.

Below 17°C (64°F) your wine kit may not clear at all!

Wine kits are ready to bottle in 28 or 45 days; they're not ready to drink! If you really, really can't wait, the minimum time before a kit tastes good is about one month. This is long enough for the wine to get over the shock of bottling, and begin opening up to release its aromas and flavours.

Three months is much better, and the wine will show most of its character at this point. For most whites, however, and virtually all reds, six months is needed to smooth out the wine and allow it to express mature character. Heavy reds will continue to improve for at least a year, rewarding your patience with delicious bouquet.

Think of your wine like a gourmet meal: you wouldn't take your omelette out of a pan before it was half-cooked, and you wouldn't want to eat a cake that was only half-baked, so let the magic ingredient (time, of course!) do its work!

90% of all winemaking failures can be traced to a lapse in cleaning or sanitation. (Cleaning is removing visible dirt and residue from your equipment. Sanitising is treating that equipment with a chemical that will eliminate, or prevent the growth of, spoilage organisms). Everything that comes in contact with your wine must be clean, and properly sanitised, from the thermometer to the carboy, from the siphon hose to the bung and airlock. One single lapse could cause a failure of your batch.

If you look at the instructions in your wine kit (and please, do), they will likely instruct you to sprinkle your packet of yeast directly on to the must. Yet if you read the yeast package (and many winemaking textbooks) they recommend rehydrating the yeast. If the objective is to deliver the maximum number of yeast cells to the must, which technique is best?

It turns out that the answer is not as simple as one or the other, but the main point is that rehydration is not really necessary. You can rehydrate your yeast if you absolutely want to, but be sure to do it accurately and precisely, as explained further below. The rest of us will tear open the package and dump it in, and spend the extra time sampling our last batch!

When performed correctly, rehydrating gives the highest live cell counts, and the quickest, most thorough fermentation. The catch is, it has to be done precisely correctly. Lalvin EC 1118 champagne yeast, for instance, asks you to add the yeast to 10 times its weight in water at 40-43°C (104-109°F). Breaking it down, the amount of '10 times' is important if you're trying to maximise live cell counts. That's because the yeast is dried on a substrate of nutrients and sugars. At a ratio of 10:1 water/yeast, the osmotic pressure allows for maximum nutrient uptake (osmotic pressure is influenced by the dissolved solids in the water, like nutrients and sugars). If too much water is used, the yeast will grow only sluggishly. If too little water is used, the cells may burst from the flood of liquid and nutrients forced into them.

Secondly, the temperature range is inflexible. The outer integument of a yeast cell is made up of two layers of fatty acids. These layers soften best in warm water, much as greasy film will come off of dishes best in warm water. Once it has softened up, it will allow the passage of nutrients and waste products in and out of the cell much more efficiently. If the water isn't warm enough, the cell won't soften. If it's too warm, generally anywhere above 52°C (125.6°F) the yeast cell will cook and die.

The next thing you have to worry about is temperature shear. Yeast is terrifically sensitive to environmental conditions. If it goes too quickly from a favourable temperature to a less favourable one, weakened cells may die, and others may go dormant, in an attempt to ride out the temperature shift. This reduces the numbers of live, viable cells available to ferment the must, and gives spoilage organisms a chance to get a foothold, and potentially ruin your wine. So if you are rehydrating your yeast, you'll have to wait as the yeast cools to within two degrees of your must temperature before adding it: accuracy counts! On the other hand, simply dumping the yeast onto the top of the must should result in lower cell counts. Empirical evidence shows this isn't the case: the yeast appear to know what they're doing.

enerally, a five-gram packet of yeast will have less than a six-hour lag phase on an average wine kit. This is perfectly acceptable, and isn't long enough to allow spoilage organisms to get a foothold in your wine. Plus, it's a heck of a lot simpler than going through the rehydrating process, fraught as it is with risks.

It seems the clearing agent has to do more work to clear the wine by adding it with the sediment still in the carboy, especially when you're stirring this sediment up in the process. This one fools a lot of people, as it does seem at the outset that you'd want to get rid of the sediment first and then add the clearing agent, particularly when the wine in the carboy otherwise seems clear. The temptation is so great, many winemakers DO switch the steps themselves. This is not wrong - it's just less efficient, believe it or not.

The clearing, or fining, agents used in Brew King's wine kits, whether it be chitosan or isinglass, both act more efficiently in clearing wine when they have a base of sediment to begin with. The sediment acts as a trigger mechanism which sends the finings into action in clearing out the mix of proteins, pigments, phenolics, dead yeast, etc. Both the fining agents and the particles to clear out from the wine have either a positive or a negative charge. And just like in the movies, opposites attract.

A negatively charged fining agent like bentonite will serve to bring together those particles having a positive charge, while positively charged fining agents like chitosan or isinglass will attract negatively charged particles. This process allows for the molecular weight structures of the particles to become larger: smaller particles join together to become larger particles, which in turn fall to the bottom of the carboy when their mass becomes great enough. If the fining agents do not 'find' enough particles present in the wine must to join together into larger particles, the clearing process may stall, as there will not be enough small particles present to conglomerate into the larger particles which will fall out. Small particles on their own will remain suspended in the must, and the fining's efficiency is reduced.

This is why you must thoroughly stir the sediment when adding package #4, as it effectively mixes the fining agents and the particles together to start the clearing process. Resist the urge to jump the gun on transferring, or racking, the wine!

Trust the method behind the madness of Brew King's instructions, and stir up that sediment with confidence!

That's all really keen, but what exactly does it mean?

Well, for the vast majority of grape growers, not much. First, because grapes are a very long-term crop (no fruit for four years, and then a 20+ producing life for vines) growers who don't promote soil health are rapidly without a livelihood. No soil = no vines.

Second, there isn't a huge call for synthetic fertilisers or pesticides on grapes. The only really common thing that grapes get sprayed with is Bordeaux mixture, a blend of lime and sulphate that prevents mould. This compound is allowed for use on organic grapes, as it's not derived from petrochemical products, and is pretty benign.

Third, and most important, you can't make wine if you don't handle the grapes with plenty of integrity. Poor handling causes burst grapes, subsequently oxidizing the juice. Two of the biggest impediments to organic certification of grapes are the reporting bureaucracy of the process, and fence posts. Grape growers are like farmers everywhere: paperwork is anathema to their operations, so even if they're already in a position to declare themselves organic, they may not bother. As for fence posts (actually trellis posts for holding up the wires for training the vines), most growers use some form of pressure-treated lumber. Since the products used in pressure treating are petrochemical derived, this rules out organic certification of any vineyard where they're used. Alternatives such as steel or concrete posts work fine, but are significantly more expensive to install and to work with.

All of these factors make it less than completely attractive for a primary producer of grapes to go through organic certification. It's more rewarding for a small boutique winery, because it's easier for them to pass the extra costs on to their customers.

So what kind of grapes actually go into wine kits? Well, at Brew King we work closely with growers and brokers to ensure that we're getting top quality. We travel to our grower's vineyards to observe how the grapes are grown as well as visit our on-site juice and concentrate producers to make sure they're meeting our standards for processing and handling our grape materials. We don't stop there, however. In addition to the three Quality Control laboratories at our facility in Canada, we use the Pesticide assay equipment of our parent company (Andres Wines LTD). We never, ever accept any juice or concentrate that has been treated with pesticides-and we can detect them in levels below a billionth of a gram per litre. Our plant is a food processor, operating under the federal guidelines of the Canadian Food Inspection Agency, so we mind our P's and Q's.

The big picture? The raw materials for your wine kit have never been safer, or more wholesome. While organic may sound better on paper, the true cost of achieving it would put most wine kits out of reach of our consumers. Our Limited Edition Symphony kit was created in California in 1948 as a hybrid of two French grapes - the Muscat of Alexandria - a white grape and Grenache Gris - a red grape.

This unique material has low density, compressibility and impregnability to gases and liquids which make it ideal during long spells of contact with liquids (i.e. wine) The Preparation The Optimum Method is to bring a pot of water to steaming level, put as many corcks as required (usually 28-30) in the pot and cover it with a lid. Be sure to turn the stove OFF. Leave for 5 minutes MAXIMUM, remove from the water, then proceed to the corking process. Make sure the corker has been sterilized (with 'Pink Stuff ') prior to inserting the corks.

After your bottles have been corked, leave standing upright for 72 hours to allow the corks to dry and the pressure to escape. Place the bottles on sides for storage. The Technique Your require careful preparation and good technique to ensure corking success. When using a floor corker, bring the lever down until the piston touches the cork, then you must pause for 4 seconds in order to compress the cork in the machine. That will allow the cork to depress a little more and the jaws to catch up with the cork in order to ease it's entry into the bottle. Allowing all the elements to come together will ensure a successful experience.

THE HEATING OF THE WINE (between 30 C and 40 C) AFTER FERMENTATION permits the elimination of the carbonic gas and helps to refine and mellow out the wine. It increases the aging and makes it smoother. The wine will continue to mature in the bottle. Attach a heating pad (80 w) AFTER FERMENTATION to the carboy to heat up the wine between 30 C and 40 C.

RED WINE: 24 HOURS - up to 3 times with a period of one week between each heating.
WHITE WINE: 12 HOURS - twice with a resting period of one week between heating.

THE ADVANTAGES: To free the carbonic gas and mellow the wine. To bring out the aromas of the wine. To start the aging and to smooth the wine. To stabilize the wine: the combination of the alcohol and the heat has an antiseptic effect which will prevent all alcoholic refermentation.

To hasten the clarification. THE RESULTS ARE EXCELLENT!

Yes, if you want to. For the most part, however, kit wines clear to complete brilliance without filtration. To see if your kit is brilliantly clear, take a sample glass into a darkened room and shine a flashlight through it.

Don't look into the light, instead, look into the glass from the side to see if the beam is still visible as it travels through the wine. It could look something like a sunbeam traveling through a dusty room. If you can see the beam, the material in suspension may drop out later in the bottle, or it may change the appearance or aroma of the wine over time. In that case, you should filter.

There's a lot of talk about whether filtering strips flavour of character from wine. In reality, wine-kit manufacturers and filter companies do not sell filters to the home wine making market that are fine enough to do any real stripping of wine. When a wine tastes different or flat after filtration, it's due to "filter shock". Some of the aromatic compounds in wine go into hiding after the jostling and shearing they are subjected to inside a filter pump. With a month or two of rest in the bottle, they come right back.

This is crucial: The concentrates are so viscous that they don't mix easily with the added water. Indeed, unless the must is well stirred, it will stratify, with the top layer being very dilute (below specific gravity of 1.050) and the bottom layer extremely concentrated(sometimes above specific gravity 1.100) Not only would this throw off any attempt at a specific gravity reading, but the top stratum will ferment rapidly, until the yeast in exhausted, while the bottom layer will not ferment successfully at all. This will leave a weak tasting wine, low in alcohol and high in residual sugar- not a desirable result.

The deal is, spoilage organisms in very small groups are not a danger to the wine. It’s when they multiply up to ‘culture strength’ that they can do damage to the wine. By fermenting the wine dry, we remove the sugars that they would need to multiply. By fining, we reduce the populations significantly. By filtering, we reduce it a bit more. By adding sulphite and sorbate, we prevent the populations from rising again, and spoiling the wine.

The kits have only enough metabisulphite to hit 16 - 25 PPM at bottling, less than one-quarter the usual human threshold for detection. A sulphite aroma is common in young wines and decanting them for a half-hour really helps. Fermentation can produce compounds that are full of sulphur, which smells skunky or sometimes like cabbage. This smell is re-converted in the wine after fermentation has finished.

So if the wine is in the primary, stirring vigorously for a few minutes usually drives out the smell.

Use a 4 jaw floor corker. Hand corkers don't work as well.
Make sure there is at least 20 mm ( 1- 1/4”) between cork and wine.
Don't soak or sanitize prior to use. If they are exposed to dust or other contaminants, sterilize and rinse, then allow them to dry fully before use.
Store out of direct sunlight, away from chemicals in a sealed bag or container.

Yes. Wherever Brew King's instructions call for the addition of a certain item, you are required to add ALL of the packages of that item found in the kit. This goes for packages of oak, fining agents like isinglass, and so on.