Page 53

Nov Advocate 2017

THE ADVOCATE 851 VOL. 75 PART 6 NOVEMBER 2017 and some slightly bitter earl grey tea, and has a soft but lingering finish. The winery says it also will pair well with cheese and charcuterie plates. We had it with an Asian-flavoured BBQ salmon and it went well. I would also pair it with fermented dishes such as Korean food with kimchi. HAYWIRE FREE FORM 2015 Okanagan Valley $40.00 (approx.) In the case of this label from innovative Summerland winery Okanagan Crush Pad, the grape is Sauvignon Blanc, vinted and bottled with no commercial yeasts or added sulphur and kept on its skins for five months. The resulting wine must be handled carefully, allowing for settlement and decanting. On the nose is a mix of lemon and peach with flinty notes. The palate is similarly green peach and candied lemon peel with a raw almonds and chalky note on the finish. I recommend pairing it with halibut steaks or grilled chicken and a Caesar salad, or again fermented foods. In this case something German with sauerkraut perhaps. 40 KNOTS L’ORANGE 2016 Vancouver Island $40.00 (approx.) From a winery in the Comox Valley, this is a blend of Schoenburger and Pinot Gris that was fermented and aged on skins in Italian Terracotta Amphora, then gently screened to stainless steel tanks without pressing to settle before bottling. At a very drinkable 10.4% alcohol content, it is a bright golden orange and on its vibrant nose displays ripe yellow peach, orange blossom and some honeydew melon. The palate is slightly off-dry and has tart light flavours of citrus, apricot pit and slightly bitter orange peel that are well-integrated. It will do well with roast duck (à l’orange?) or pork tenderloin. And I finish with a couple of slightly unusual reds that are both available at your friendly LDB outlet: FLAVABOM VINE-DRIED SHIRAZ 2015 McLaren Vale, South Australia #144196 $18.99 From Byrne Family Vineyards in the Clare Valley north of Adelaide, this really is an alcohol bomb, packing a walloping sixteen per cent alcohol level. The grapes were left to shrivel and desiccate on the vines in order to concentrate them (much like the Italians do with Valpolicella when they lay the grapes out to partially dry on straw mats for Amarone). The deep purple result is a very concentrated mix. The aromas are of black currant and


Nov Advocate 2017
To see the actual publication please follow the link above