If so, you don’t have to buy a California-made wine; it’s being produced right here on Vancouver’s north shore!

California Cult Classics is pretty much exactly what it says on the bottle: a Napa Valley winery making cult wines. Grapes come from some of Napa’s top vineyards including those tended by the legendary Andy Beckstoffer.  Many of these same grapes are used by prestigious Napa Valley producers such as Schrader, Beringer, Stag’s Leap and Duckhorn.

Pretty neat, eh? But what’s even neater is that California Cult Classics is a members-only U-Vin facility where you can get involved in the wine making process. Another benefit to its U-Vin status: none of those hefty liquor taxes. California Cult Classics makes wines for around $40/bottle (you purchase by the quarter, half or full barrel).

So you’ve got great grapes but that’s just one part of the top quality wine equation. This is where Frank, Kelly and sophisticated wine making equipment come into play. Frank Gigliotti, the winery’s proprietor has been making oustanding wines for 26 vintages. Alongside Frank you’ll find Kelly Symonds who’s been with the winery since 2008. Kelly brings valuable experience as former winemaker for the Okanagan’s Hillside Estates winery. She also contributes a strong scientific background, having earned her degree in enology from the University of Adelaide in Australia.

Then you’ve got the equipment and materials used to make the wine. Fermentation takes place in climate-controlled steel tanks. All wines are aged in custom-toasted Seguin Moreau oak barrels that are only used once. Bottling takes place on an $83,000 nitrogen-injecting machine. No expense is spared in the making of these amazing wines.

Impressive credentials aside, everyone here at Blue Grouse is a huge fan of this winery and is happy to sing its praises.

Interested in learning about the opportunity of membership with California Cult Classics? Let us know. We are happy to arrange tours, and of course, come along for the tasting

This year, we decided to update our display and include a glass wine cellar with floor-and-ceiling mounted Vintage View wine racking. This is a style we’ve been installing for customers quite a lot lately and based on response, that trend will continue.

It seems that the organizers of the show agreed that our display was a stunner, presenting us with the award for Best Medium Space, beating out anywhere from 100 – 150 other displays!

Check out some of the photos below and be sure to get in touch if this idea excites you as well. We’re happy to offer a free consultation and quotation for your own version of the glass beauty.

It basically comes down to the following questions:

1) Are you storing your wine long or short-term?
2) Do you want to have your wine ready at a serving temperature?
3) Do you collect both red and white wine or are you partial to one or the other?

Short-Term vs. Long-Term Storage

All wines (both red and white) should store long-term at the same temperature (a constant 14 – 16°C or 50 – 55°F ). This helps them mature at the right speed and keeps the corks from expanding and contracting, causing oxidization. Long term exposure to temperatures that are colder than this causes corks to harden and lose elasticity which results in broken seals, stale wine and sparkling wines without their sparkle. If you plan to store your wine for longer than 3 – 6 months, a single temperature zone wine cabinet is recommended.

Short-term, wine can be stored at a cooler temperature without a negative effect, therefore, a dual zone wine cabinet would be suitable.

The Convenience of Serving Temperature

A dual temperature zone wine cabinet offers convenience when it comes to white wines. Store them at a serving temperature (or very close to – not all white wines are recommended to be served at the same temperature, ie. Chardonnays at 12°C, Champagnes at 6  – 8°C).

Because of the convenience factor, dual temperature zone wine cabinets are popular with restaurants or in kitchens where wines are frequently selected at the last minute.

Reds and Whites in Your Collection?

I personally, do not discriminate when it comes to red vs. white wine, but some people have a preference. A dual temperature zone wine cabinet is really only useful if you collect both red and white wines. The white wines would store in the cooler zone and the reds in the warmer zone.

If you collect only reds or only whites, stick with a single temperature zone wine cabinet.

Dual Zone Wine Cabinets Available from Blue Grouse Wine Cellars

N’Finity Dual Zone Wine Cabinets 170 Bottle Full Height 50 Bottle Undercounter/Half Height
Sub-Zero Dual Zone Wine Cabinets 147 Bottle Full Height 132 Bottle Full Height 78 Bottle with Refrigerator Drawers Full Height 46 Bottle Undercounter/Half Height

Single Temperature Zone Wine Cabinets Available from Blue Grouse Wine Cellars

Transtherm Wine Cabinets View All
Cell-R Wine Cabinets 166 Bottle Full Height
Build-Your-Own (BYO) Wine Cabinets 160 Bottle Single Door 350 Bottle Double Door
Vinotheque Wine Cabinets (some available with dual zone temperature control) View All
Le Cache Wine Cabinets View All

Border-crossing aside,  we enjoyed a relaxing afternoon with visits to Willowtree and Mount Baker Wineries. We tasted some nice wines (including a very pleasant Pinot Gris from Mount Baker for only $7.99!) so we decided to bring a few bottles home, despite the fact we had no duty-free allowance (1.5 litres per person after 48 hours out of Canada).

I’ve heard that importing wine to BC can be costly but had not been able to find a reliable resource online to tell me exactly what to expect. So I’ve decided to share the breakdown so you can make an informed decision next time you decide to bring wine into BC.

Disclaimer: I am not a representative of the Canada Border Services Agency and am not claiming to be an expert on importing wine. Below is simply a breakdown of what I paid for the wine I brought across the border.

I claimed $68 USD (converted to $67.18 CAD) worth of wine.

• Excise Tax ($0.62 per litre – I had 4.5 litres) of $2.79 was added to create a new base value of $69.97
• HST of 12% was then calculated on the base value = add $8.40
• An 85% Provincial Mark-up was then added to the base value = add $59.47

My Total Payment to Canada Border Services Was:

Excise Tax: $2.79
HST: $8.40
Provincial Mark-Up: $59.47
TOTAL: $70.66

So basically, the cost of my wine more than doubled when it crossed the border. The provincial mark-up had to be the biggest surprise.

Note: I had heard through the grapevine that the provincial mark-up maxes out at a certain value (ie. more expensive wines weren’t fully subject to an 85% mark-up). I wanted to learn more about this so I called and spoke to arepresentative at the BC Liquor Distribution Branch. According to her, my sources were incorrect. It doesn’t matter if the value of your bottle of wine is $5 or $500, the full 85% provincial mark-up applies (I should point out that I’ve read conflicting information stating the mark-up maxes out at $12.75/bottle, so take that for what it’s worth). She also shared with me that even if you are willing to pay the fees, a consumer has a limit of 45.45 litres (or 60, 750 ml bottles) of wine they can legally bring into BC at a time.

So will I bring wine across the border again? In most cases, probably not. I suppose if I found a phenominal bottle I couldn’t buy back home I might change my mind but for anything less, forgeddaboudit.

Above is a copy of my receipt for my payment to the CBSA for the wine I imported to BC.

Recalling this lecture many years later, I decided to look further into the health benefits of wine (both red and white). Here are some of my findings:

The health benefits listed below apply to a maximum daily consumption of one 5 oz glass of wine for women or two 5 oz glasses for men.

• Turn back the clock. The antibody produced by grape skins (only used in production of red wine), Resveratrol repairs skin cells and acts as an antioxidant to reverse the aging process. A 2003 Harvard study even found that it extended the life span of yeast cells by 80%! Resveratrol is absorbed through the gums so whether you’re drinking or just tasting the wine, you’ll enjoy the benefits.

• Keep your heart and brain healthy. The alcohol present in wine (red and white) raises your good cholesterol and thins your blood. It can also prevent or postpone the onset of Parkinsons, Alzheimers or other forms of dementia. The Resveratrol in red wine helps with heart health too, preventing blood clotting and plaque that can clog arteries.

• Prevent cancer. That amazing Resveratrol comes into play again by blocking the formation of cancer cells.

• Ward off ulcers. Moderate consumption of alcohol was proven to ward off peptic ulcers and bacteria suspected of causing them in a 2003 study in the American Journal of Gastroenterology. Note: overconsumption had the exact opposite effect.

One of the most interesting studies I stumbled across in my research is known as the “French Paradox.” In this study by a Bordeaux scientist, he compared the incidence of heart disease in the French and British populations. He noted that both countries consumed fairly high-fat diets but the French had much healthier hearts. He attributed this to their higher consumption of wine and its risk-reducing benefits.

How wonderful to discover that something I enjoy may actually be good for me! Now I’m just waiting for those kinds of studies to come out about Mars bars…

If you’ve got some wine that needs a home and you love a deal, check out the following clearance items:

• 1 N’Finity 170 Dual Zone Wine Cabinet (Stainless Steel Frame) with a small scratch/dent on the bottom of the door. ($250 off and free shipping/delivery within the Greater Vancouver area. A total savings of approx. $600!)

• 1 Build-Your-Own Single Wine Cabinet (dark walnut finish) that was a floor model at the BC Home & Garden Show – only displayed and switched on for 5 days. This cabinet is undamaged and runs perfectly – its just used up a couple months of its warranty. Save yourself the trouble of assembly – a $160 value! (Only available in the Greater Vancouver area due to packaging constraints. Local delivery at no charge – an additional value of approx. $150)

• 1 WhisperKOOL Slimline 2500 wine cellar cooling unit. This was intended for use in one of our wine cellar projects, but alas, it did not quite fit the space provided. We’ve been holding onto this one for awhile and now it’s time to clear it out. If you’ve got room to install above your wine cellar door and no more than 350 cubic feet to cool, this could be a great deal for you. ($250 off plus free delivery in the Greater Vancouver area – now only $1,245)

Please note: Clearance items are sold on a first-come, first-served basis. Please contact us asap with questions or to place an order.

Can a cow horn full of manure make your wine taste better?

Ok, I’m not suggesting a food and wine pairing (and I’m sure you wouldn’t have followed that suggestion anyways), but rather exploring the practice of biodynamic wine making.

Biodynamic agricultural practices are used in hundreds of vineyards around the world. The belief of supporters is that it makes for better quality wine that’s more expressive of its terroir (place of origin, texture, flavour and aroma). Sceptics view it more as mystical hocus pocus. Those in the middle believe the amount of attention it requires of the winemaker is at least a side affect that improves quality.

Breaking Down Biodynamics

Biodynamics takes organic growing a step further, factoring in cosmic influences as well as how all living organisms affect the vineyard. All pesticides, herbicides and synthetic fertilizers are banned. Biodynamic growers follow a calendar based on cosmic rhythms for guidance on when to plant, prune and dig.

Here are the steps they follow:

Step 1: Cow horns are filled with cow manure and buried in the vineyard through the winter and dug up in the spring. The manure is mixed with water and sprayed over the soil in the afternoon.

Step 2: Cow horns filled with ground quartz are buried in the vineyard through the summer. The horns are then dug up and their contents mixed with water and sprayed over the vines at daybreak

Step 3: Yarrow flowers are inserted into a stag’s bladder, German chamomile flowers into a cow intestine and dandelion flowers into a cow peritoneum. Both are hung out in the summer sun then buried through the winter and unearthed in spring. The flowers are then added to the vineyard compost mixture.

Step 4: Stinging nettles are buried in the soil through summer, unearthed in autumn and then added to the compost.

Step 5: Oak bark is inserted into the skull of a farm animal, buried through the winter, dug up and then added to the compost.

Step 6: Valerian flower juice is added to the compost.

Step 7: Common horsetail is then made into a tea or liquid manure mixture and added to the vines or soil.

Is Biodynamic Wine Better?

I know I don’t have an opinion on it and have to admit I’m probably not aware most of the time if the wine I’m drinking was made by biodynamic processes or not. I’m going to start paying attention though and let you know if I notice any patterns or trends.

The experts seem to be divided on this issue; however, a blind tasting conducted by Fortune Magazine had seven wine experts choosing biodynamic wines over their counterparts nine times out of ten.

Your thoughts?

But beyond the superficial, what are the benefits of decanting wine and when is it appropriate?

Let’s examine:

In general, when discussing decanting wine, we refer to red wines. However, some experts, including sommelier and acclaimed wine writer Natalie McLean agree that some full bodied white wines and sweet wines may be suitable for decanting.

Soften up a Rough Youngster

Big, bold red wines can be really tough and tannic in their youth. Let these wines open up and breathe for at least an hour or two before drinking. Achieve this with a wide-bodied decanter that creates a large surface area exposed to air.

Note: Simply uncorking a bottle to let it “air out” does absolutely nothing as the surface area exposed to air is teeny tiny. If you don’t have access to a decanter, at least pour the wine into your glass and let it sit for awhile before drinking.

Tip: Don’t decant a young red wine if it has more delicate nuances like pinot noir or Chianti. The soft, subtle aromas will fade away too quickly.

Separate the Sediment

Sure, it’s contributed to the wine’s complexity and taste but you don’t want to drink the sediment. Older red wines (think 5 years+) can have a fair bit of sediment in the bottle. Decanting can help separate it out.

A day or two before you plan to drink a wine containing sediment, stand it upright. This allows the sediment to fall to the bottom of the bottle. Pour the wine slowly into the decanter and stop before you get to the sediment (usually half a glass or so left in the bottle).

When decanting an older wine, opt for a narrow container that creates a smaller surface area. Unlike young wines, the goal is not to let it breathe. Instead, preserve the subtle aromas and flavours with a much shorter and less intense breathing period.

Tip: Use the leftover, sediment-heavy wine for cooking!

The majority of wines are intended for quick consumption. This makes sense when you consider that most consumers aren’t purchasing to add to their collection; they just want something nice for dinner.

So how do you distinguish the 5 – 10% of cellar-worthy wines from the rest?

Below, we’ve provided some general guidelines and more specific rules to help you form a purchasing plan for your cellar.

General Guidelines When Selecting Wine for your Cellar:

Purchase 3 – 6 bottles (or more) of the same wine so you can taste it at different stages of its life cycle. Opened one of your six bottles too early? Sure it was a little disappointing, but now you’ve got a guide for opening the rest. With only one bottle, you could easily uncork it too early or too late and never taste its full potential.

Spend a bit more when adding to your collection. More expensive wines are often intended for aging. If you’re willing to wait 5+ years and invest in the storage of a bottle of wine, spending a bit more on it just makes sense. However, you’ll still want to keep a section of less expensive bottles in your cellar for everyday drinking. You don’t want your only option for Tuesday pizza night to be a bottle of Chateau Petrus!

Stick primarily to Old World wines. They often have better aging potential than New World wines (but not always – some high quality Napa Valley Cabernet Sauvignons can age upwards of 20 years). Most grapes grown in the Old World (Europe) have a shorter growing season, developing less sugar and maintaining higher acid levels. They require time in the bottle for their acidity and tannin levels to soften.

Factors Contributing to the Aging Potential of a Wine:

Acidity, sugar and phenolic compounds (primarily tannin) act as natural preservatives for wines. Wines high in alcohol generally do not age well.

Let’s break it down.

Acidity – Some wines have pronounced acidity when young that will soften with time in the bottle. However, this is only beneficial if the wine has a lot of fruit to balance it out. As the fruit begins to fade with age, the acid helps maintain the structure of the wine. Good examples of acidic wines with aging potential include Chablis, White Burgundy and White Bordeaux from the Graves Region in France.

Phenolic compounds – This sounds scientific (because it is) but it’s really quite straightforward. Phenolic compounds are a natural preservative contributed from plant materials. In the case of wine, these compounds come from tannins (the skins and stems of grapes used in red wine production) and contact with oak barrels. Excessive fining or filtering of a wine before bottling can strip out some of these compounds.

Think of tannins as the main structural component of a red wine and the protectors of its fruit and body. Wine high in tannin may be tough to drink young (think: excessive gum-drying sensation) but as it ages, the tannins will soften and fall out of the wine, making it more enjoyable to drink. Examples of wines with good tannin structure and aging potential include Red Bordeaux (Saint Emilion, Medoc, Pomerol) and Cote-Rotie.

Alcohol – Wines high in alcohol generally do not age well. In order to be balanced, a high alcohol wine must have a lot of fruit. As wine ages, its fruit fades, but the high alcohol level remains the same, rendering the wine unbalanced. An exception to this rule is Amarone.

Residual Sugar – Sugar is a natural preservative, but is only of benefit to aging wine when that wine has good acidity to balance it out. Good examples of sweet wines for aging include high quality German Rieslings (from the Spatlese, Auslese and Beerenauslese pradikats).

Your Wine Cellar Shopping List

Bear in mind the details you’ve read above, but here’s a quick reference list by varietal:

This is by no means an exhaustive list and aging potentials vary greatly depending on the vintage, region and wine-making style. When purchasing wine for your cellar it is always a good idea to do your research and discuss with a shop consultant.

Anything missing? Leave a comment and let us know what wine you’re keeping in your cellar or what you’re planning to purchase.

Above: The Blue Grouse Wine Cellars display at Vancouver's Buildex show last week. Come see this and more at the BC Home and Garden Show, March 2 - 6 at the Vancouver Convention Centre.

Come See What’s New in Wine Storage & Interior Design at the BC Home & Garden Show this Weekend!

We had the pleasure of meeting and sharing information with some great folks last week at the Vancouver Buildex tradeshow and we’re gearing up to do it again!

Blue Grouse Wine Cellars will be participating in the BC Home and Garden Show, starting tomorrow, March 2. This is a great opportunity to see some exciting new wine cabinets, samples of various wine racking solutions and a full walk-in, climate-controlled cellar!

The BC Home and Garden Show is open to the public on the following days/times:

Wednesday, March 2: 4pm – 9pm
Thursday, March 3: Noon – 9pm
Friday, March 4: Noon – 9pm
Saturday, March 5: 10am – 9pm
Sunday, March 6: 10am – 5pm

Tickets are $15 at the door, $12 if purchased online or FREE for the first 10 people to comment on this post by 1:00pm PST this Friday, March 4 (just be sure to use a valid email address so we can contact with you with instructions for pick-up).

Hope to see you there!