Presented by Maryanne and Bill Pilotte March 20 2016 Thank You Silver Coast Future Chapter Events Mar 28 th Tuscan Wine Dinner at Angelos in support of the Museum of Coastal Carolina ID: 548022
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Slide1
Wines from Quebec
Presented by Maryanne and Bill Pilotte
March 20, 2016Slide2
Thank You Silver CoastSlide3Slide4
Future Chapter Events
Mar 28
th
Tuscan Wine Dinner at Angelo’s in support of the Museum of Coastal
Carolina
(SOLD OUT)
Apr 23
rd
Amateur Wine Competition Awards & Tasting
(Note that this is a Saturday)
Apr 30
th
2016 Wine Fest
May 22
nd
Wines from Texas
presented
by the
Haglers
June 26
th
Two Amigo Wines presented by the Krauts
July No Meeting
Aug 28
th
High End WinesSlide5
AWS and Chapter News
Winemaker Wine Dinners scheduled for April 25 & 26 at Angelo’s. Winemaker from Monte
della
Vigna
winery will be in attendance.
Don’t for get to reserve your room for this year’s AWS National Conference.
All members should have received their membership cards for this year.
Wine Fest tickets
are available.
Wine Fest donations due by April 1
st
.Slide6
Wines from QuebecSlide7
Quebec
WinesRoute des vins Brome-MissisquoiMarch 20, 2016Ocean Isle Chapter AWSSlide8
American – Canadian BorderSlide9
Brome-
Missisquoi Wine RouteSlide10
Brome-Missisquoi
Wine Route Located in the “Eastern Townships.”About 40 minutes from Montreal.Extends 140 kilometers.
Links 21 wineries (some
of the oldest in
Quebec.)
P
roduces
60% of Quebec’s local
wine.Slide11Slide12
Dunham
Birthplace of Quebec’s grape-growing industry.
Midway along the Brome-Missisquoi Wine Route (province’s first wine route).first township in the region
(1796).
F
irst township to
be officially established in Lower
Canada.
V
illage core--
typical of those from the Loyalist
era.
This is where we find our wines.Slide13
Aerial View of Vineyards on Rt. 202Slide14
Windmills in the Vineyard!Slide15
Why Windmills?
Hot air rises. Cold air collects on the ground and in the valleys. When nighttime temperatures go too low, grapes
will freeze. Windmills (wind machines) push warmer air down from above to keep frost from forming.
Wind machines break up micro-scale air boundary
layers, improving
sensible heat transfer from the air to the
plants.
Heat is transferred
by forced convection.
The
head of the fan rotates around the tower's vertical
axis every 4.5
–6.5
minutes.
Slide16
DiagramSlide17
The GrapesSlide18
Grape Harvest
Mid-September to late October.Mid-January for Icewine.Grape Harvest Experience for allAny one can sign up to participate (about 50 people /day).All day event from 9:00 a.m. until 4:30 p.m.
Lunch with glass of vine (provided by the vineyard) is 12:00 noon until 1:00 p.m.One bottle of wine to take home.
Sit on stools on opposite sides of the vine and clip grapes.Slide19
Frontenac
Blue-Black-skin color.Hybrid French-American grape variety.1978 U of Minnesota Crossing between
Landot Noir, and Vitis riparia
(noted for its resistance to the cold
).
S
elected
in 1983 and tested as MN 1047.
1996 -named and released as
Frontenac.
Most widely planted red wine grape variety in its home state of
Minnesota
.
Also enjoyed
success
in
Quebec
.
Safe to -36 degrees
Celcius
. Slide20
Vitis
riparia #89 - one-dimensional variety with cold-hardy qualities.Needed partner to add complexity and depth. Landot
Noir (a cross between Landal Noir 244 and Villard Blanc
) --chosen
to add complexity and depth and for its late bud-break and early
maturity.Slide21
Frontenac Properties
Referenced by David Hanson (University of Minnesota)High levels of both sugar and acidity.
Low tannin. C
old
-hardy
variety.
E
xtremely
resistant to downy
mildew.
M
oderately
resistant to powdery
mildew.
N
ot
prone to
botrytis
.
O
ften needs
malolactic fermentation
to produce a well-balanced wine in cold northern
climates. Slide22
M
ay be made in dry, sweet or rosé styles and is increasingly used to make port. Makes full body wine.Semi-sweet darker rosé that is very well
received. Dominant flavor – Cherry.
J
uice
- deep garnet color with cherry
aromas
Secondary characteristics of blackcurrant, plum and sometimes
chocolate.
Dry styles typically benefit from oak contact.Slide23
Frontenac Gris
1992 - (Minnesota Horticultural Research Center) - single mutation resulting in grey grapes growing from a single cane. Released
to the public in 2003 by the University of Minnesota. White wine
grape.
With skin time will produce
a light rosé or blush, with apricot and peach
flavors.
A
mber
colored juice and
wine.
W
ine
has peach/tropical fruit
flavors.
Good to -36 degrees
Celcius
.Slide24
Frontenac Blanc
First observed in 2005 (Quebec). MutationCold tolerant to -36 degrees Celcius
.Disease resistant.G
rapes
ripen early and bitter if picked
early.
Makes
a classic white wine with no issues with
pinking.
Aromas
-- tropical
fruit, pear, peach and passion
fruit.Slide25
Pionnier Grape
RedHybridized vine by Elmer Swenson.1st
grown – Quebec 1994.Name never formalized and used only in Quebec.B
est
for rosé wines and
mistelle
.
A
roma
of shadbush and
strawberries.
C
old
tolerant
to -35 degrees
Celcius
.
Juice has
serviceberry and strawberry
aromas.
L
ow
in
acidity and lacking
tannin and structure.Slide26
SABREVOIS
Sister grape to St. Croix. Origin: Osceola, Wisconsin.Grown in Quebec as ‘
Sabrevois’ since circa 2000. V
igorous vine.
M
ore
cold hardy than St.
Croix – Good to -38 degrees
Celcius
.
Good disease resistance.
Very popular in Quebec where it was named.
C
ultivar named after
the village of
Sabrevois
,
near the
Richelieu. River,
south of Montreal
(by Gilles Benoit).
Type
:
Interspecific
hybrid (
includes V.
labrusca
,
V.
riparia
).
Color:
Black
Berry:
Small to medium in size (Average berry weight is 1.5
g.) Slide27
SABREVOIS
Wine Quality and CharacteristicsPlocher and Parke:J
uice is not deeply pigmented.Wine
can be very dark in color.
S
ugar
content rarely exceeds 20° Brix (even in very ripe fruit
).
Wines have
a pleasant berry like fruitiness in the nose and
mouth.
W
ines tend
to lack body and tannin.
Alain
Breault
:
well
balanced.
low in
alcohol.
very
vinifera
-like (similar to Cabernet franc
).
can
make a highly aromatic rosé if pressed very
early.
dry red
varietal
--should
age well and improve after two years in the
bottle.
probably
best as part of a blend with other red hybrid varieties known for higher sugars (such as ‘Frontenac’ or ‘
Landot
noir’
).Slide28
Seyval
Blanc East Coast Chardonnay H
ybrid product of intentional breeding (hybrids often get no respect).
H
as
been referred to as the “Rodney Dangerfield” of the
viticultural
world.
Released in 1921
-Saint
Vallier
,
Drome
, France, where it was known as
Seyve
-Villard, named for its creators,
Bertille
Seyve
and his son-in-law
Villard.
A
lso
referred to as
Seyval
,
Seival
,
Seyve
-Villard 5276, and SV
5276.
G
eneral
acceptance for wine
labeling--
Seyval
Blanc.
C
ross
of selections Seibel 5656 and Seibel 4986 (Rayon
d’Or.)
Albert
Seibel (1844–1936
)
- French viticulturist
Seibel.
Developed
classification
system.
P
roduced
more than 16,000
hybrids.
about 500 of these hybrids developed
into commercial
varieties.Slide29
Seyval Blanc
- CharacteristicsWhite grape. Produces small berries and large clusters.
Production--usually good, although can vary depending on soil and climate conditions.
S
ubject
to poor fruit set if pruned too short and over cropping if pruned too
long (
Galet
).
V
ery
susceptible to powdery mildew and
botrytis.
M
oderately
susceptible to bunch rot due to its large
clusters.
Moderate susceptibility to downy mildew,
phomopsis
.
C
rown gall reported.
Grapes
picked
at maximum ripeness
to avoid rot.
F
airly
cold
tolerant
to
winter temperatures – Good to -24 degrees
Celcius
.
E
arly
bud break and subsequent maturity
times--may
span only one-hundred
days.
P
opular
grape along the eastern seaboard from the Carolinas up to Nova
Scotia. Slide30
Best in
regions with relatively short growing seasons and areas where Vitis vinifera will not survive the winters due to extreme cold temperatures and snow.
Popular in the Finger Lakes region of New York, Missouri, Michigan, and Wisconsin. United Kingdom (grown since 1945) locals have given it the moniker “Save All Blanc” because of its versatility.
Switzerland and Brazil also host some plantings.Slide31
Europe and Hybrids
European legislation has not permitted the use or importation of wines made from hybrid grapes. Noble grapes grown on rootstock that resist disease came out ahead due to the ease of grafting and rootstock breeding only for resistance to disease, not development of fruit quality. M
arket for hybrids is generally local. Slide32
The Vineyards
Brief History of RegionSlide33
LE DOMAINE DES CÔTES D’ARDOISE
First and oldest vineyard still in operation (1981). Three grape varieties: Maréchal Foch,
Seyval blanc and Pinot noir.
S
pring
of 1983 the first bottles of
wine sold illegally..
1985
- 5
vineyards received an official
permit.
A
chieved competitive
quality
recognition wines.
Today -
25,000 vines in a 7.5 hectares
area.Slide34Slide35
VIGNOBLE DE L’ORPAILLEUR
Originated 1982.Name suggested by the means seeker of gold (
reference to the many gold-bearing rivers of the Eastern Townships).Adapted
a wine-growing technique from northern Europe and Russia (
earth
up the vine stocks in the autumn and expose them in the
springtime).
A
utumn
of
1985
-first harvest (15,000 bottles).
Today more than 175,000
bottles
annuall.y
20 hectares.Slide36Slide37
VIGNOBLE DE LA BAUGE
Established in 1986.M. Alcide Naud
planted 5,000 Seyval Blanc vines. Third
-oldest vineyard in
region.
S
ixth
-largest in the province of
Québec.
R
un
since 1996 by
Simon
Naud
(avid
vintner who has traveled and studied throughout the
world).
I
ncreased
its
production
and
encompasses
more than 7 and a half hectares.Slide38
Vignoble
Gagliano Slide39
Tasting RoomSlide40
VIGNOBLE GAGLIANO
VINEYARDS May 1989 - Le Vignoble Les Blancs Coteaux opened.
August 21st 2008 – acquired by Gagliano’s
family.
F
amily - Sicilian
V
iticulture
and wine making are deep rooted in
Sicilian
life.
Sicily
and Quebec
vastly different climates.
Sicilian
hot climate requires a very rigorous
vinification
process.
Quebec very cold
winter also requires a
very
distinct
vinification
process.
Brings a little
Italy to Dunham.
“
The respect for the old traditions brings us to crest new ones.”
10 Hectares currently cultivated as vineyards. Slide41
Gagliano Vineyard (
Con’t.)Cold spell prior to harvesting resulted in hiring helicopters to protect grapes.Following season installed Windmills to protect grapes from Quebec climate.Helicopters more expensive.Slide42
VINIFICATION
Most modern winemaking equipment.Press-- Della Toffola
-- cutting edge of wine technology.Temperature control system in
vats for optimal fermentation conditions.
“
Vat selector system of
Gimar
” (winemaker).
Purchased in Italy.
P
roduce
the best red wines in
Quebec.
W
ines filtered
with a tangential filter that does not alter the color or taste of the wine.
W
ines
are bottled
professionally.Slide43
Alfonso,
Ersillia and Sasha GaglianoSlide44
The WinesSlide45
Donna LiviaSlide46
Donna
Livia Mousseux Rose(SAQ) 12% alcohol, 43 g/
l.TASTING NOTE.Salmon pink in
colour
.
M
edium
-
dry.
B
oasts
a medium nose exuding floral, fruity and vegetal aromas.
On
the palate, its refreshing acidity and broad texture precede a medium
finish.
AGING POTENTIAL
Drink now.
SERVING TEMPERATURE
Between: 6°C And: 8°
C.Slide47
Donna Livia
Mousseux Rose Con’tOBSERVATIONSFlavours:Acidity:
RefreshingSugar perception: Semi-dry
Texture:
Broad
Body:
Medium-
bodied
Taste families:
Floral
Fruity
VegetalSlide48
Donna Livia
Mousseux Rose(Gagliano Vineyards)Traditional method, fermented in bottle for 11 months. Well balanced and stable. The foam is fine and the bubbles are medium. The aromas are firm and discreet that opens with the aeration. Raspberry flavor with a long lasting aftertaste
.Pionnier, Sabrevois
and Frontenac Gris
$26.00Slide49
Donna
Livia Mousseux Rose Awards2010 WinnerSilver MedalLAURÉAT 2011Les Grands Vins du Québec
Vintage 2010 Slide50
Frontenac GrisSlide51
Frontenac Gris
(SAQ)13% alcohol, 9.6 g/l sugar.TASTING NOTEGolden yellow in colour
. Dry B
oasts
a medium nose exuding woody,
empyreumatic
(aroma of smoke and burnt wood from
benzenemethanethiol
),
floral and fruity aromas
.
On the palate, its refreshing acidity and broad texture precede a medium finish.
AGING POTENTIAL
Drink now.
SERVING TEMPERATURE
Between: 10°C And: 12°
C.Slide52
Fontenac Gris
Con’t. Flavours:Acidity: Refreshing
Sugar perception: DryTexture: BroadBody:
Medium-bodied
Taste families:
Woody
Empyreumatic
Spicy
Floral
FruitySlide53
Fronenac
Gris Gagliano VineyardsWhite wine aged in American oak barrel, golden yellow color with yellow & grey reflects. The aromas of citrus, yellow peach, prunes and rhubarb along with the oak notes give a full pallet. Discreet tannins and a long lasting after taste. Fermented in an American oak
barrel100% Frontenac Gris$18.00Slide54
Frontenac Gris Awards
2012 WinnerSeal of distinctionCOUPE DES NATIONSVintage 2010
2013 WinnerBronze
Medal
FINGER LAKES INT'L
Vintage 2011 Slide55
RomanzaSlide56
ROMANZA
(Gagliano Vineyards)Rosé wine, orange color, flavor red preserves, and fullness pallet.Alcohol
: 11.5%50% Sabrevois
and 50% Frontenac.
$16.00
Not yet available through SAQ.
2014
Winner
Silver Medal
FINGER LAKES INT'L
Vintage 2012 Slide57
TinelloSlide58
Tinello
(SAQ)13.5% alcohol, 3.4 g/l sugar.TASTING NOTEPurplish red in
colour and dry.Boasts a medium nose exuding woody and fruity
aromas.
On
the palate, its lively acidity and slender texture precede a medium
finish.
AGING
POTENTIAL
Drink now.
SERVING TEMPERATURE
Between: 15°C And: 16°
C.Slide59
Tinello
Con’t OBSERVATIONSFlavours:Acidity: LivelySugar perception:
DryTannins: SmoothTexture: Slender
Body:
Light-bodied
Taste families:
Woody
Fruity
EmpyreumaticSlide60
Tinello
(Gagliano Vineyard)Slightly lofty red wine with reflects of violets and pulling towards orange.
It has the scent of red fruit preserves which mixes itself with the notes of wood and mushroomsThe attack is subtle and fresh. The red fruits are centered by the discreet tannins.
It
leaves a long lasting after taste
.
60% Frontenac and 40%
sabrevois
$20.00Slide61
Tinello Awards
2010 WinnerGold MedalLAURÉAT 2010Les Grands Vins du QuébecVintage 2009
2011 WinnerGold MedalLAURÉAT 2011
Les Grands Vins du Québec
Vintage 2010
2013
Winner
Bronze
Medal
FINGER LAKES INT'L
Vintage 2011
2014
Winner
Bronze
Medal
FINGER LAKES INT'L
Vintage 2012 Slide62
Fontenac
Noir Slide63
Frontenac Noir
(SAQ) 14.5% alcohol, 2.7 g/ sugar l.TASTING NOTERuby in
colour and dry.
intense
nose exuding spicy, floral and fruity aromas
.
On the palate, its refreshing acidity and slender texture precede a short finish.
AGING POTENTIAL
Drink now.
SERVING TEMPERATURE
Between: 14°C And: 16°
C.Slide64
Frontenac Noir
Con’t.OBSERVATIONSFlavours:Acidity: Refreshing
Sugar perception: DryTannins: SmoothTexture: Slender
Body:
Light-bodied
Taste families:
Spicy
FruitySlide65
Frontenac Noir
(Gagliano Vineyards)Red with violets and orange reflects. Intense aromas of red and black fruits, truffles and oranges. It is warm and subtle in the mouth. The tannins are fine and have a long lasting liquorish finish.100% Frontenac
$25.00Slide66
Frontenac Noir
Awards2010 WinnerSeal of distinction
COUPE DES NATIONSVintage 2008 2011 WinnerSilver
Medal
COUPE DES NATIONS
Vintage
2009
2011 Winner
Bronze
Medal
FINGER LAKES INT'L
Vintage
2009
2012 Winner
Silver
Medal
FINGER LAKES INT'L
Vintage
2010
2012 Winner
Seal
of
distinction
COUPE DES NATIONS
Vintage
2010
2013
Winner
Bronze
Medal
FINGER LAKES INT'L
Vintage
2011
2013 Winner
Super Silver
Medal
LAURÉAT 2013
Les Grands Vins du Québec
Vintage
2012
2014 Winner
Silver
Medal
FINGER LAKES INT'L
Vintage
2012
2014 Winner
Gold
Medal
LAURÉAT 2014
Les Grands Vins du Québec
Vintage 2012
Slide67
Ice Wines
Grapes harvested in January3-4 kilograms (8 pounds) of grapes produce one half bottle of icewine
same amount of grapes would make six to seven times as much dry wine.How is icewine
different from other sweet wines
?
Different process
from other sweet
wines
Icewine
grapes
picked
and pressed at -
8 degrees
Celcius
or
colder.
Usually at night.
water
in the grapes freezes more quickly than the sugar and separates
out.
sweetness
and fresh fruit
flavours
of the dehydrated
grapes enhanced.
Crop loss can reach 60% for such a late harvest.
French Sauternes
some
other late
harvest
wines.
depend
on botrytis
cinerea
, or “noble rot.”
fungus penetrates the grape skins and allows the water to evaporate, concentrating the
juice.
Canada is the largest
icewine
producer in the world, last year 2.5 million bottles worth $70 million retail
.
President Obama
served
Icewine
at
his Nobel Peace Prize Dinner in Oslo, Norway.
Very expensive –
Gagliano
Vineyards priced at $30.00 for 200 ml.
Quebec exports only 2% of the
Icewine
produced.Slide68
Some Websites
http://www.omafra.gov.on.ca/english/engineer/facts/10-045.htm (Wind Machines for Minimizing Cold Injury to Horticultural Crops)http://www.vignoblegagliano.com/pages_en/vignoble_en.html (Gagliano website)
http://www.laroutedesvins.ca/en/history/ (Official website for Wine Route)https://www.google.com/maps/@45.1098014,-72.8583992,551m/data=!3m1!1e3
(Google Map of Area)
http://www.nataliemaclean.com/blog/best-icewine-canada/
(Information on
icewine
and
icewine
production)
http://www.wine-searcher.com/grape-1887-frontenac
(Good information on grapes
)
http://viticulture.hort.iastate.edu/cultivars/
Sabrevois.pdf
(
Sabrevois
information from Iowa State University)
Slide69
Donna
Livia Dark Chocolate (acai/blueberry and pomegranate)Slide70
Frontenac Gris
Brie with Hot Pepper Raspberry Jam on CroissantSlide71
Romanza
Praline Pecans / Butter Toffee PeanutsSlide72
Tinello
Duck Mousse (pate) with Perigord Truffles on Grilled Parisian Mini ToastsSlide73
Fontenac
Noir St. Agur (fromage bleu) with Dalmatia Orange – Fig on Sesame CrispsSlide74
Toast of the Month
“Here’s to You and Me. May the Hinges of our Friendship Get Dusty…but Never Rusty!”
(Irish Toast)Slide75Slide76
Till
next month...be good, behave and be well.
Godspeed and Best Wishes everyone!!