Bonterra Tasting

Bonterra Tasting at the iYellow Wine Cave.
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Wines tasted April 2015

 

Most people are familiar with Bonterra Winery, well that is not a coincidence as they export nearly 70% of their wines into Canada and of that, about half is sold here in Ontario. Another reason the winery is known, is because it is one of the very few organic and biodynamic wineries in California[1]. Lesser known fact is that Concha Y Toro (one of my favorite Chilean wineries) acquired Bonterra in 2011 and now has an influence over the winemaking. Chilean wine industry is known for their push and advances into biodynamic and organic wine growing, which has undoubtedly increased Bonterra’s quality in the recent years.
The iYellow Wine Club put together a tasting of 4 Bonterra wines guided by Bonterra’s John Kinney and they were paired with two-course, tasty dinner “tossed” together by Chef Damian Harington’s skilled hands (literally…one should not forget the cheese pairing).

 

ShirazWeek – Australian Wine Tasting

#ShirazWeek – Australian Wine Tasting.
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Wines tasted February 2015

 

As the hashtag suggests, a 1/52nd-of-a-year-long is dedicated to celebrating the Shiraz varietal. This year, that occasion fell onto the February 21st to March 1st week, for which iYellow Wine Club organized a tasting of 17 Australian Shirazes at their Wine Cave in Toronto. Available shirazes were quite well known brands, common to pretty much even the smallest of LCBO stores, so it was a great opportunity to be able to taste them side by side and to compare what Australia places on the shelves in general section (mostly) of the LCBO. The iYellow team has done a great job choosing the order to taste them in – starting with the least complex and containing residual sugar and moving onto dryer, typically older wines. Below are tasting notes of 12 Shirazes in the order that I’ve tasted them.

 

Trapiche tasting

iYellow’s Trapiche tasting with the winemaker Sergio Eduardo Casé and Carla Castorina
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Wines tasted September 2014

 

iYellow Wine Club organized tasting of two Trapiche’s wines, one tasting of an unoaked “PURE” Malbec took place at TOCA Bistro within Ritz-Carlton and was paired with hard cheese, sirloin steak appetizer and chocolate; for the second tasting of “Extravaganza” we relocated to ‘The Cave’ and was paired with Frog legs, Duck Tongue Tacos and Chocolate covered Crickets – prepared by SLICED