DOC, DOCG, IGT and VdLT:Italian Wine Label Alphabet Soup

CB Chianti is a DOCG Wine 

As in France, and most of Europe, Italian wines are classified based on where the grapes were grown and the wines produced. Unlike the United States, Canada and Australia, Europe emphasizes geography over varietal. While this may be frustrating for the new world consumer, there is a reason for this system. Sense of place is very important to the Europeans. Many vineyards have histories dating back hundreds if not thousands of years. During this time, the owners and consumers have developed a relationship with the land, the culture and the foods. All of these factors meld into one seamless experience. Some areas have developed a reputation over time as producing quality wines. It is therefore important to protect the reputation these regions have taken so many years to develop. Possibly the most famous of these names in Italy is Chianti. When someone sees Chianti on the label, they have a right to know what they are getting. 

What is a bordeaux style blend??

Bordeaux style blend seems to be all of the rage these days, but what does it mean?? The term “Bordeaux

style” is typically used to refer to a wine, not directly to grapes, it implies something about the grapes used to make the wine. In the actual Bordeaux region of France, red wines are blended from the Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot grapes. (Bordeaux-style whites are blended from Sauvignon Blanc, Sémillon and Muscadelle.)

of these kinds of wines are made all over the world, and outside of Bordeaux, they’re often referred to as “Bordeaux-style.” But it’s not a regulated term, so whether and how it’s used will vary from vintner to vintner. Typically, it describes a proprietary blend, most often one that’s based on Cabernet Sauvignon or Merlot. Most Bordeaux-style blends use only the approved grapes of the Bordeaux region, but some invoke the “spirit” of blends and add in Zinfandel, Syrah or other grapes.

Some people also refer to Bordeaux-style reds as “claret,” an old term that goes back to the wine trade in England. Others use the term “Meritage” (which rhymes with “heritage”), a trademarked name for registered wines that are blended from Bordeaux grape varieties. Across the Okanagan valley you see both terms use, there are at least 20 vines valley wines that can be classified as Bordeaux blends and yes some call themselves Meritage. 

C.C. Jentsch Cellars has its own Bordeaux blend called “The Chase”. The name "The Chase was coined as a statement for the quest for excellence, but I think it has more to do with the chase betwwen the rabbitt and the tiger on the label, each representing the owners Betty and Chris. In its first release, the wine received recognition both abroad and at home, receiving a bronze medal at Decanter 2014 and best of Varietal at this year’s Okanagan Spring Wine Festival. Tasting notes for “The Chase” are below. If your favorite liquor store does not carry it, make sure you ask for it to be brought in.

The Chase 2012

Cabernet Franc 11%, Cabernet Sauvignon 34%, Malbec 7.5%, Merlot 35%, Petit Verdot 12.5%

This deep ruby Bordeaux-style blend has toasty vanilla and mocha aromas intermingling with brighter notes of blackcurrant and raspberry. The palate carries red and black fruit flavours with a hint of Christmas cake and classic white pepper, all wrapped up in a mouth-watering savouriness.

PACIFIC RIM WINE COMPETITION, CALIFORNIA – BRONZE, BC BEST OF VARIETAL COMPETITION, OKANAGAN – FINALIST

Decanter UK 2014- Bronze

Alcohol 13.0% Acid 7.4g/L Residual Sugar 0.9 g/L

C.C. Jentsch Cellars, The Accolades Continue….

Being a new winery is hard work and a labor of love. The best rewards come in the form of recognition and appreciation from consumers who enjoy the wine, and from people and organization in the industry. With its first release (2012) C.C. Jentsch Cellars has achieved an impressive 11 medals. The latest announcement came yesterday from the National Wine Awards of Canada 2014 held in Toronto. Both the Syrah 2012 and the Viognier 2012 received a Silver medal.

Awards & Accolades

National Wine Awards of Canada 2014

·         Silver-Syrah 2012

·         Silver-Viognier 2014

Decanter World Win Awards 2014

·         Silver-Syrah 2012

·         Bronze-The Chase 2012

·         Bronze-Viognier 2012

Pacific Rim International Wine Competition 2014

·         Silver-Syrah 2012

·         Bronze-Chase 2012

·         Bronze-Viognier 2012

International Wine & Spirits Competition 2014

·         Bronze-Syrah 2012

·         Commended-Gewurztraminer 2012

BC Best of Varietal Awards 2014

·         Finalist-The Chase 2012

Grilled Salmon with Zesty mango salsa

Now that we have had a few days of wet weather to cool things off, it looks like this weekend will be warm again. Oh well, sound like the time to grill some salmon served with a zesty mango salsa. This is a regular in my home, its easy, can be scaled up easily and is always a crowd pleaser. This recipe serves 4 and can be scaled up very easily for larger group.

• One large salmon filet cut in 4 pieces.(preferably skin off)
• 1 ripe mango, pitted, peeled, and cut into small dice ( you can substitute mango for a papaya, cantaloupe or any other fruit).  
• ½ cup of diced cucumber
• 1/4 cup small-diced red onion
• 3/4 cup loosely packed, roughly chopped fresh cilantro
• fresh lime juice from one or more limes
• 1 green Thai chili, chopper

To prepare the salmon:

Brush the salmon with a good quality olive oil and sprinkle salt and pepper.

Set your grill to high, oil it to minimize sticking. When ready simply put the salmon on the grill and do not touch for 4 minutes (watch for possible flare up because of the oil, have water on hands). Turn salmon and cook another 4 minutes. If the salmon is particularly thick cook a bit longer, but be careful not to overcook. The old idea that fish is flaky its ready is simply wrong. By the time its flaky, its likely overdone. Nowadays Salmon is served slightly undercooked to a light pink in the center. This is particularly important for BC salmon as it is less fatty than its Atlantic cousin. 

To prepare the Salsa:

Dice the fruit, cucumber and red onion to the same size (no bigger than your little finger’s nail). Mix together, and add the lime juice, the diced Thai chili and the chopped cilantro. Adjust seasoning to taste. My preference to have it very zesty, I’m not shy with the lime.

Serving is simple, lay you salmon in the center of the plate and lay a generous serving of the salsa over top and serve. Voila.. Can’t get any simpler.

Wine pairing:

I recommend an aromatic wine such as a dry Gewurztraminer, Viognier or a dry fruity Rose. C.C. Jentsch Cellars (#ccjentschcellar) has all three. I must say my favorite is the Viognier because of its strong tropical aromas and long finish, its stands up very well to the zesty notes of the salsa and the sweetness of the salmon.