We were invited to participate in brand new TV show on W Network, Playing House http://www.wnetwork.com/Shows/Playing-House.aspx with host Karen Bertelsen.
Set that dial to CP24 Radio1050 (1050 am radio dial) or on line at www.CP24.com every Saturday morning at 10a.m. to connect with The Wine Ladies radio show.
Dear Wine Ladies,
I am a fairly recent transplant from the west coast via a brief stint in Calgary and Saskatoon. And I am dismayed by the lack of Okanagan wines found here on the shelves and across Canada. I recently discovered a stunner of a Chardonnay. Although a little pricey, well worth it from what was in the bottle to the exquisite and innovative packaging. It was called Perpetual. The wine was luscious and creamy with an aroma of lemon, absolutely delicious. With the fall coming, I am wondering if this company makes any equally impressive red wines, and if so how would I go about finding them.
We too were impressed with the Perpetual Chardonnay. You are referring to which is one of the Legacy Series wines produced by Mission Hill Family Estate Winery. Indeed delicious! This is a single vineyard Chardonnay from Osoyoos that premiered with the 2006 vintage.
The Legacy Series represents Mission Hill’s top tier wines, a blend of art and science, with the fruit being sourced from specific blocks within select vineyards via GIS mapping, weather stations within the vineyards monitoring climactic conditions, and winemaker John Simes practicing his personal art of winemaking . The wines have received multiple awards and recognition from wine writers and experts both at home and internationally.
Mission Hill produces two Legacy Series red wines, with “Oculus” their Bordeaux- inspired signature wine being the first, and Quatrain, a blend of four grape varieties, Merlot, Syrah, Cabernet Franc and Cabernet Sauvignon being the second. Quatrain, by the way means a poem or a stanza that is always composed of four lines. Both of these red wines, admittedly pricey, particularly Oculus at $70.00, are also well worth the top dollar they fetch. Visit Mission Hill ordering in Ontario.
There’s nothing like artistic expression to excite the senses. Arabella Magazine , the stunning Canadian art,architecture, design and lifestyle magazine is celebrating its first year anniversary. Arabella is simply a feast! A feast for the eyes, the taste buds, the creative side in you! a total feast for all the senses Its’ a stunning portrayal of the simple AND extravagant. This is a coffee table magazine to hold onto, to enjoy time and time again.
We are regular contributors to Arabella Magazine. For the Summer 2009 edition we thought what better way to celebrate a special occasion than with some bubbly! Champagne and all the assorted permutations of this simply fabulous wine. So we wrote an article, entitled “Bubbles and Bites”, from Champagne to incredibly reasonable sparkling wines. We hope we’ve made a compelling case for the bubbly, the one that sparkles, that enchants, that knows, no boundaries. From a toast, Cheers, Salute or Prost, to an appetizer, through to dessert, you can take this special fizz anywhere, anytime!
We invited in studio with us, Founder and Editor in Chief, Debra Usher, as well as Publisher Brian Usher. Also joining us, on the heels of the RBC Canadian Open, last week, in our home town of Oakville, many of us may still have GOLF on the brain, particularly Georgia! Shonah Chalmers, Executive Chef for Eagles Nest Golf Club, the ultra luxury club for the NON-member and Guido Ramirez was with us too, from the Bellvue Manor, an extraordinary venue to entertain, host an event and feel like a princess!or like a prince! royalty.
One of the extraordinary pairing we discovered was the lavender infused truffles brought in by Executive Chef Shonah Chalmers and the Jackson Triggs Methode Classique sparkling wine. Simply magnificent!
Caption: Lavender infused truffles and Jackson-Triggs Methode Classique
Arabella, is the common thread here, with our article on Champagne and sparkling wine. The feature on Eagles Nest and the introduction to Bellvue Manor. We are celebrating beauty, the good life and possibly a great golf game, or at least an incredible 19th hole!!! Listen to a snippet of the radio interview here.
Dear Wine Ladies,
I usually use my left over, over the hill wine for cooking. Not exactly a gastronomic I’ve never noticed any ill affects of this, but my significant other feels differently. What’s wrong with using an old wine for cooking? It’s not like you can tell the difference.
Set that dial to CP24 Radio1050 (1050 am radio dial) or on line at http://www.CP24 .com every Saturday morning at 10a.m. to connect with The Wine Ladies radio show.