NEWS

Canadians drinking more wine: study 
Canadians are increasingly reaching for a glass of Beaujolais instead of beer and they're also drinking more domestic wines, says a new study on Canadian drinking habits.
[Click here for details]

Travel blog calls Okanagan #1 in wine
by Grant Scott - Story: 71559 Feb 26, 2012 / 2:00 pm

Viator.com is a website dedicated to travel.’
[Click here for details]

savour its - Simplify Your Spring
As you rotate the wine in your cellar and spices in your kitchen during spring’s perennial time of renewal, get help to reduce your clutter and blossom into a new sense of order.  
[Click here for details]  [PDF version of article]

Canucks and Cabernet
Canada ’s wine consumption continues to grow.  According to Vinexpo’s 9th study on global current and future trends, wine consumption in Canada is expected to jump 19 per cent by 2014, while international growth is pegged at just more than three per cent.
[Click here for details]

Canadian Wine Market the Fastest Growing in the World
An international study commissioned by VinExpo indicates that the Canadian wine market is the fastest growing wine consumer market in the world.
[Click here for details]

The Restaurant Worker's
Survival Guide to Wine 3rd Edition

This book is a must for anyone working in the restaurant and wine trade industries or the novice wine enthusiast.  Years of research on the most important aspects of wine are now at your fingertips!
[Click here for details]

Home Oenophile Upgrade
Building a Domestic Wine Cellar

Enter "wine care specialist" John Domerchie, president of Strictly Cellars & Accessories of Kelowna.  As a dealer, his company provides the know-how and sources the products from cooling units to wine racks to help clients - who include home owners, real estate developers and restaurants - design and build the right wine cellar to suite their particular needs. 
[Click here for details]

The Vine is Divine
A growing interest in Canadian wine

Canada is slowly turning into a classic grape-growing region.  Consumers are becoming more interested in local harvests, and with a greater concentration of ownership in the hands of the industry’s two big players, Constellation Brands’ acquisition of Vincor, and Andrés Wines Ltd. Buying B.C. vineyards, Canadian wine has nowhere to go but up. 
[Click here for details]

Planet Of The Grapes
Ask any wine industry observer in Canada and they’ll tell you sales just keep flowing.  In recent years, a number of factors have led to increasing sales including an exceptionally hot summer, road movies extolling the virtue of California vineyards, and a sophisticated consumer palate.[Click here for details]

Why Not Wine By The Glass!
Like consumers’ tastes, wine-by-the-glass programs have evolved a great deal over the past few years.  Even if you believe that you have a solid selection of popular varietals at attractive price points, it is essential not to rest on your labels.  A look at how small plates are influencing the dining experience provides a very good reason to re-evaluate your by-the-glass program.
[Click here for details]

Strictly Cellars Honoured
Firm recently honoured for entrepreneurial success. John Domerchie can help with all your wine care needs. As the president of Strictly Cellars and Accessories, he specializes in wine care from free standing wine cellars to wine-by-the-glass preservation systems to corkscrews.
[Click here for details]

Clueless About Wine
A refreshing new book, Clueless About Wine is about taking the mystery out of wine and replacing the intimidation factor with pure unadulterated enjoyment. 
[Click here for details]

Wine’s Magic Factor
Researchers say they have discovered the key component in red wine that explains the so-called French Paradox.
[Click here for details]

Best Cellars
A wine storage space doesn't have to be a damp, spooky `cave.' Whether it's in the basement or under the hall stairs, basic principles are the same. [Click here for details]

[Top]   Future Article

"Please check back for future articles to be posted"

Canadians drinking more wine: study

by The Canadian Press - Story: 83721
Nov 25, 2012 / 7:47 am

Photo: Contributed - CTV

Canadians are increasingly reaching for a glass of Beaujolais instead of beer and they're also drinking more domestic wines, says a new study on Canadian drinking habits.

Consumers bought an average of 22 bottles of wine in 2011, up from 13 in 1995, found the Bank of Montreal's (TSX:BMO) special report on the Canadian wine industry.

"It's a meteoric rise, really," said David Rinneard, national manager of agriculture at BMO.

And Canada's wine industry is poised for solid growth over the next five years, thanks in part to an aging population, a willingness to pay more for premium wines and the opportunity for domestic producers to make bigger inroads in the Canadian marketplace, the report said.

A third of wine consumed in Canada is produced by domestic wineries, Rinneard said. More than half of wine consumed in New Brunswick is Canadian-made and almost half of wine consumed in British Columbia is Canadian, he added.

"Canadian wineries continue to evolve, continue to hone their craft to the point where they are making some really globally competitive wines, which will in time bode well for all Canadian vintners," Rinneard said from Toronto.

But Quebec, which is the leading wine drinking province, has the lowest consumption of Canadian-made wine at a little more than 20 per cent.

Wine has drained away market share from beer and spirits to the point where it's a third of all alcohol consumption in Canada, the recent report said.

Over the 1995 to 2011 period, wine rose from 18 per cent to 30 per cent of Canadians' total alcohol consumption, while beer fell from 53 per cent to 45 per cent and spirits fell from 29 per cent to 25 per cent.

One hindrance for Canadian wine makers is the climate does impose limits on Canada's wine production, which is concentrated in southern Ontario and Prince Edward County in southeastern Ontario as well as the interior of British Columbia, he said. There is also some wine production in Nova Scotia and Quebec.

Rinneard said Canadian wineries do import grapes and blend them into some of their wines to increase production, due to the climate.

But the freezing temperatures are also essential to the production of Canada's ice wine, known globally.

"It's certainly a niche, if you will, that Canadian wineries have carved out on a global level and certainly have positioned Canadian wineries as the pre-eminent ice wine producer on the planet."

Rinneard said he sees Canada's wine industry, which employs about 5,000 people, poised for solid growth over the next five years.

Last week, Nova Scotia introduced provincial legislation that would allow the province's wine drinkers to import wine from other parts of Canada, following a recent decision by the federal government to lift its prohibition on wine importation.

If the legislation becomes law, Nova Scotia would join British Columbia and Manitoba as the only provinces to allow direct importation.

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Travel blog calls Okanagan #1 in wine
by Grant Scott - Story: 715 59 Feb 26, 2012 / 2:00 pm

Viator.com is a website dedicated to travel.

On their site they claim to have created the world’s most comprehensive resource for travelers to plan ‘the things you do when you get there.’  

The Viator Travel Blog has rated the Okanagan Valley as the top wine destination in the world.

They offer reports on more than 9,000 tours and activities in over 400 cities and 80 countries worldwide.

They also have created the Viator Travel Blog.

Viator calls the blog "A place where we can discuss travel, discuss what’s new on Viator.com, answer your questions, and generally post and discuss news, features, wish lists and more about the world we live in."

Their long list of writers have toured the world many times over giving them a wealth of information to draw upon.

With this background and a worldwide readership, Okanagan wine makers will be pleased hear the Viator blog ranked the Okanagan Valley number one on its list of the top 10 wine destinations in the world.

The Okanagan placed ahead of Bordeaux, France, Tuscany in Italy and the Napa and Sonoma region in California.

In placing the Okanagan on top Viator writes "More than 60 grape varietals are grown here, including Merlot, Cabernet Franc, Pinot Noir, Riesling, Pinot Gris, Chardonnay, as well as a variety of fruit wines. Okanagan wines are truly exceptional, and Penticton is an excellent place to start a tasting tour of the more than 100 wineries in the region."

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As seen in SAVOUR magazine

savour its  Simplify Your Spring

As you rotate the wine in your cellar and spices in your kitchen during spring’s perennial time of renewal, get help to reduce your clutter and blossom into a new sense of order.   By Roslyne Buchanan

Strictly Cellars

Dedicated to wine preservation and vintage care for enthusiasts and the hospitality industry, John and Brenda Domerchie, owners/operators, represent select products “to enhance the enjoyment of the vintages you serve and keep”.

Customers’ priorities are analyzed to develop the best solution, balancing an attractive space with the client’s budget for wine.  If a homeowner wants to add a cellar, Strictly Cellars designs and provides the appropriate racking system or uses specialized contractors for installation.  It also works with homebuilders during construction to conceive a tailored-made cellar.  Its three levels of racking systems include kit, modular and custom models priced from $2 per bottle stored to $7.50 or higher.

Strictly Cellars works with wineries such as Oliver Twist to design its wine boutique display system and Greata Ranch for its show-home cellar.  However, John says the majority of business is entry-level cellars which he affectionately labels “cheap and cheerful”.

Its website offers wine accessories, advice on preservation and display, and links to wine news and events

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As seen in Food Service and Hospitality April 2011

Canucks and Cabernet  

Canada ’s wine consumption continues to grow.  According to Vinexpo’s 9th study on global current and future trends, wine consumption in Canada is expected to jump 19 per cent by 2014, while international growth is pegged at just more than three per cent.  

Between 2005 and 2009, Canadians increased wine consumption by more than 22.5 per cent, for a total of 40.4-million cases consumed by 2009. By 2014, consumption should continue its steady increase to 49.708-million cases.  Between 2010 and 2014, wine consumption is expected to increase by 7.9-million cases, which would place Canada in third place, after China and the United States , for wine consumption growth over 10 years.  

But what are we drinking?  In 2009, imported wines represented 72 per cent of Canada ’s total wine consumption.  While France remains the Canadian market’s main supplier, French wines have seen a 1.89-per-cent decrease.  Conversely, Italian wines are seeing a 23.15-per-cent increase.  

What’s more, the report predicts, that between 2010 and 2014, domestic wines will see a 26-per-cent increase, meaning, by that time, Canadians will consume 14.6-million-cases of locally produced wine annually.  

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As seen in Canadian Grapes to Wine, Spring 2009

Canadian Wine Market the Fastest Growing in the World

An international study commissioned by VinExpo indicates that the Canadian wine market is the fastest growing wine consumer market in the world, and it is expected that sales will increase three times faster than the global market by 2012.

The study was the 7^th annual report produced for VinExpo in Bordeaux by the British firm IWSR. The study was conducted in 29 wine producing countries and on 114 wine and spirit consumer markets

According to IWSR, worldwide consumption of wine will grow by more than 6% over a five-year period, reaching 2,816 billion cases by 2012.  In ten years therefore, world wine consumption will have increased by 14.07%, a figure which is roughly equal to the annual production of wine in the U.S., the world’s fourth largest producer.

Between 2003 and 2007 Canadian consumers accounted for 454 million bottles of still and sparkling wines, representing an increase of 16.62%.  The study predicts further wine consumption growth, reaching 49.587 million cases by 2012.  In ten years, Canadian wine consumption will have increased at a rate of 6.5% per year, compared to the world average annual growth rate of 1.4%.

Retail sales in the Canadian wine market will mirror the growth in consumption.  While it increased by 29.3% between 2003 and 2007, the sales turnover should rise by a further 26.05% between 2008 and 2012 to reach $5,642 billion.  Between 2008 and 2012 the growth of retail sales of still wine in Canada is expected to be three times that of the global market – 26.05% versus 9.56%.

In 2007 consumption of imported wines in Canada soared to 26 million cases, making the country the 6^th largest imported of still wine in the world in terms of volume.  France remains the leading supplier to the Canadian market with 6.127 million cases.  Italy and Australia come in a close second and third with 5.4 and 4.83 million cases respectively.

In 2007 volumes of domestic wines (VQA and CIC) reached 124 million bottles, up 16.58% from 2003. www.vineexpo.com

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The Restaurant Worker's
Survival Guide to Wine 3rd Edition

This book is a must for anyone working in the restaurant and wine trade industries or the novice wine enthusiast.  Years of research on the most important aspects of wine are now at your fingertips!

Order this book: 
Direct from Norman O'Genski at: Tel: 403-760-1212 or Email: normsan1@gmail.com 
Website: http://www.taximike.com/wine.html

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As seen in Foodservice and Hospitality, October 2006

The Vine is Divine
A growing interest in Canadian wine

 Canada is slowly turning into a classic grape-growing region.  Consumers are becoming more interested in local harvests, and with a greater concentration of ownership in the hands of the industry’s two big players, Constellation Brands’ acquisition of Vincor, and Andrés Wines Ltd. Buying B.C. vineyards, Canadian wine has nowhere to go but up. 

Wine sales are growing four-per-cent higher than last year, with vintage-wine sales excelling at a seven per cent increase – surpassing both the spirit and beer categories.  LCBO business director of wine, Javier Santos believes it’s because, “Consumers are moving towards healthier and sophisticated alternatives.” 

A younger crowd is also showing more interest in wine. And making more wine approachable to them through launches such as the Tetra Pak and marketing geared to a hipper set, they are getting more familiar with different wine varietals. “The wines from Australia have been a good introduction to the local equivalents because they are more fruit forward and the branding is easier to understand,” explains Santos. 

Master Sommelier Zoltan Szabo says, “People are picking up on the leaner wines, unoaked wines with a lighter body, and wines with a better development in structure.  Most people coming into restaurants that I’m associated with are asking for wine recommendations.  They are recognizing food tastes better if the appropriate wine is chosen.  Five to 10 years ago, how many people would have asked? One out of 100?” 

But even with the recognition of local varietals, the Ontario market is still dominated by international brands. 

The top brands for both red and white in Ontario include: Yellow Tail, Wolf Blass, Jackson Triggs and Lindemans. 

The East Coast’s wine sales are very similar to Ontario.  In the past year, wine sales on the East Coast have increased by 6.3 per cent. 

Szabo says, “Nova Scotia wineries look promising and Quebec is coming out with some new funky hybrid grapes, which may help the industry save face.”  On the West Coast, B.C.’s top wines show Canadian brands outweighing international brands by about eight to one.  “You go to any mediocre restaurant in Vancouver and most of their wine is compiled from local wines.  I hope that happens in Ontario too,” says Szabo. 

To get greater exposure for Canadian-made wines, wine coordinator for Foreign Affairs Canada, Janet Dorozynski suggests restaurants showcase local vino on their wine lists, because there aren’t that many offered by provincial liquor boards.  Dorozynski says, “Offering more local wines by the glass or on a tasting menu is a really good way to introduce them to consumers.” 

In Quebec, consumers drink more wine than any other province.  During the last year the Société des alcaols du Québec (SAQ) reports 75 per cent of the overall sales were in the wine category, 16 per cent in spirits and 1.5 per cent in special-market beer.  SAQ information officer, Caroline Gui says, “People include wine in their daily consumption, having a glass or two at dinner.  It’s more of a European style that we follow.”

B.C.’s Top Red
Yellow Tail – Shiraz (Australia)
Wolf Blass Yellow Label – Cabernet Sauvignon (Australia)
Jackson Triggs – Proprietors’ Selection Merlot (Canada)
Sawmill Creek – Barrel Select Merlot (Canada)
Jackson Triggs – Proprietors’ Selection Cab. Sauvignon (Canada)
Mission Hill – Sonora Ranch merlot (Canada)
Calona – Royal Red (Canada)
Mission Ridge – Premium Dry Red (Canada)
Domaine D’Or – Red (Canada)

B.C.’s Top White
Domaine D’Or (Canada)
Sawmill Creek – Barrel Select (Canada)
Mission Ridge – Premium Dry (Canada)
Yellow Tail – Chardonnay (Australia)
Jackson Triggs – Proprietors’ Selection Sauvignon Blanc (Canada)
Lindemans Bin 65 – Chardonnay (Australia)
Schloss Laderheim (Canada)
Jackson Triggs – Proprietors’ Selection Chardonnay (Canada)
Sola (Canada)
Hochtaler (Canada) 

Quebec’s Top Red
Bourdeaux (France)
Cariňena (Spain)
Montepulciano-d’abruzzo (Italy)
Cotaeaux-du-languedoc (Franc)
Valencia (Spain)  

Quebec’s Top White
Alsace (France
Bordeaux (France)
Colli Albani (Italy)
Muscadet-de-sèvre-et-maine (France)
Bourgongne-Algoté (France)

As seen in Foodservice and Hospitality, October 2006

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As seen in Foodservice and Hospitality, Canada’s Hospitality Business Magazine,  October 2005

Planet Of The Grapes
Wine sales are up, as consumers request premium vintages
By Denise Deveau

Ask any wine industry observer in Canada and they’ll tell you sales just keep flowing.  In recent years, a number of factors have led to increasing sales including an exceptionally hot summer, road movies extolling the virtue of California vineyards, and a sophisticated consumer palate.

According to the Ottawa-based Canadian Vintners Association, wine sales in Canada have shown significant growth year-over-year of five per cent by unit sales and almost seven per cent by dollar sales.  Association chair Bruce Walker says, “We’ve been seeing this for the past 10 years, along with a shift to premium wines.”

Not only are sales consistently strong, consumers are more open to experimentation.  Eddie Sokoloff, consultant at LCBO Commercial Customer Services in Toronto, reports, “When it comes to wine, people’s tastes have changed measurably.  People are drinking better wine.  They’re better educated, and they’re not as afraid to speak with consultants when making choices.”

Numbers support this growing trend.  The Canadian Vintners Association reports imports are outselling domestics at a ratio of two to one, with import sales logging nine per cent growth, versus six per cent for domestics.

While white wine sales remain healthy, red wines are booming, growing at nearly double the rate of whites over the last 12 months (six per cent versus three and a half per cent).

Walker agrees: “Red wine is king.  People have switched over dramatically from white – although white itself is certainly not in decline.”  He attributes this groundswell to consumers’ growing interest in health, (red wine has been widely touted as a cholesterol buster), and the consumer propensity for drier wines as their tastes mature.

Some of the strongest growth in the wine category was posted by VQA wines.  Volume sales for the category and forecast to increase by nine per cent for the 2006 fiscal year, comprising about 20 per cent of the domestic wine market in Ontario and B.C.  Walker notes, “We’ve come a long way from the early ‘90s when VQA sales were nominal.”

He adds the VQA’s top producers are Ontario’s Jackson-Triggs, Pelee Island, Peller Estates, Cave Springs, Henry of Pelham and Inniskillin.  From B.C., it’s Mission Hill, Sumac Ridge, Quail’s Gate and Grey Monk.

The big surprise for 2005 is the resurgence of roses, with sales now comprising four per cent of the overall market.  According to the LCBO, this category is up 67 per cent in net dollar sales (or 58.3 per cent in case sales) for the year-to-date.

Chardonnay and Riesling are the top-selling white wines, while lovers of reds are stocking their cellars with cabernet France and cabernet sauvignon.  “Merlot is still hot, although not as much as five years ago,” says Walker.  “And pinot noir has also become a bit of a religion since the movie Sideways.”

Consumers are becoming more adventurous in terms of country of origin.  French and Italian wine top the imports, but Australia continues to rise up the ranks as the fastest-growing country for imports.  (Australian wines now account for seven per cent of total wines sales in Canada.)  In fact, it recently surpassed Californian wines on the import list, thanks to aggressive marketing and pricing, and a surplus of grapes.  In the up-and-coming category, South African, New Zealand and South American wines are generating a buzz.

Novel packaging concepts are soon expected to edge into foodservice establishments.  Bruno Curitti, category manager for wines for the LCBO, says screw caps are gaining acceptance on the retail end, and will be more prevalent in foodservice channels soon.  “Given that cork tainting can be a problem for some whines, the industry is shifting to screw caps,” he says. “Consumers are becoming accustomed to seeing them used for premium wines.  It’s a learning process right now.”

Another innovation is Tetra Pak, a boxed container that is an environmentally friendlier choice for wine sold by the glass since it can increase blue box recovery by 64 to 80 per cent, uses 40 per cent less packaging than bottles, provides a longer shelf life (it offers 100-per-cent UV protection) and requires less storage.

According to Walker, when it comes to wine, bar managers need to be well versed in trends.  “If you’re in the business, you can’t rest on your laurels.  You have to be fresh with your portfolio and be proactive in advertising and m

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As seen in Santé magazine, September 2004 

Why Not Wine By The Glass!
By Evan Goldstein, MS

Like consumers’ tastes, wine-by-the-glass programs have evolved a great deal over the past few years.  Even if you believe that you have a solid selection of popular varietals at attractive price points, it is essential not to rest on your labels.  A look at how small plates are influencing the dining experience provides a very good reason to re-evaluate your by-the-glass program. 

THE NEW TASTING MENU

Around the country, grazing menus are extremely hip, whether the snack-size items are billed as “mezze,” “tapas,” “antipasti,” or simply “small plates.”  This global tapas movement, which, in essence, allows diners to create their own personal tasting menus, is not so much a fad or trend as a major shift in the dining paradigm. 

Innovative restaurateurs have advanced the notion that it’s fun for guests to try lots of different tastes.  By ordering and sharing many small plates, guests can sample a panoply of culinary treats and, without over-ordering, satisfy their desire for taste exploration.  This new dining concept is swiftly spreading, from diners enjoying a global tapas experience to entrée swapping around the table à la lazy Susan or simply designing their own small-plate medley from the appetizer menu and enjoying it before their likely-to-be-shared entrées.

 GLASS ACTS

Historically, diners would order one or maybe two glasses of wine with a meal.  Many restaurant owners felt that they satisfied these guests with a concise glass selection of familiar varietals at mostly value process. 

Today’s small-plate or shared-dish dining trend practically begs for a dedicated complementary wine program.  It presents a tremendous opportunity to enhance wine-by-the-glass programs and entice diners with far more dynamic food-and-wine-pairing experiences.  Here are some ideas for creating a compelling by-the-glass list. 

Add more ultra premium selections.  A segment of today’s restaurant clientele is seeking a culinary adventure and demanding higher quality wine.  These diners are also willing to spend more for special wine – and paying a few extra dollars by the glass is a lot easier to swallow than jumping to higher price points by the bottle. 

Expand your choices.  No longer are diners merely asking for the Chardonnay or the house red.  Many are becoming more familiar and comfortable with exploring wines from around the world, which makes it easier for you to offer unique and diverse selections.  The boom in Syrah and Pinot Grigio sales is an example of this quest for choice. 

Offer different pour-size options.  This is what I call “contemporary incremental trade-ups.”  Carafes of different sizes (for example, 250, 400, and 500 millilitres) allow guests to truly customize their wine experience.  Wine flights, by-the-ounce pours, and half-glasses also give diners fare more flexibility in their selection and allow floor staff the opportunity to customize wine programs for each table.  Wine sales are likely to increase.  And there’s an intrinsic value in simply offering the service: it gives your restaurant a solid point of difference. 

Make by-the-glass ordering easy.  Use the menu to help market the selections.  Include pairing suggestions beneath each of the dishes on the menu.  Conversely, let diners know what food pairs well with each wine by penning complementary food items under the description of each wine on the wine list.  A visible specials board is another effective place to market food-and-wine pairing suggestions.

POUR IT ON 

When I’m dining out around the country, I see a lot of missed opportunities in by-the-glass wine programs.  Many businesses are undershooting the potential for sales by ignoring diverse or premium options.  A great list offers variety and capitalizes on any and all opportunities for increases in revenue and diner satisfaction.  So take a look at your list, re-evaluate it, and remember the old adage: variety is the spice of life.

Evan Goldstein is the director of wine and hospitality education for Allied Domecq Wines, USA, and serves a director of the Allied Domecq Academy of Wine & Service Excellence.  He served two terms as chairman of the American Chapter of the Court of Master Sommeliers and was a finalist three times for the James Beard Foundation’s Outstanding Wine and Spirits Professional of the Year award.

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As seen in The Mississauga News, David Deveney,  Wednesday, August 7, 2002

Firm recently honoured for entrepreneurial success

Strictly Cellars owner’s job is really cool

John Domerchie can help with all our wine care needs. As the president of Strictly Cellars and Accessories, he specializes in wine care from cooling devices to vacuum dispensing units to corkscrews.

Mississauga entrepreneur John Domerchie, of Strictly Cellars and Accessories, recently won an award from the Self Employment Assistance (SEA) for best representing the enterprising characteristics of the program.

Managed in Toronto by Social and Enterprise Development Innovations (SEDI), the award was presented to several individuals at a Toronto reception for exemplifying what it takes to start a small business and survive in today’s economy.

Like Domerchie, each winner maintained a positive attitude when faced with setbacks.

“By participating in the SEA program, I received valued instruction from instructors with varied backgrounds and experience.”

“There was much to gain from their expertise and personal experiences.”

The SEA program offers its clients a chance to realize their dreams in the form of their own businesses.

With funding provided by Human Resources Development Canada and the counselling of the program’s business advisors, each client developed and implemented a clear business plan that plots the right path to survive and thrive.

“Starting my own business was a dream of mine for a very long time and the SEA program helped make that dream real,” Domerchie said.

“Their support kept me on track and it helped me re-evaluate my strengths and weaknesses both personally and in business.”

“Participating in their workshops gave me the opportunity to sound out my ideas and learn from others.”

Strictly Cellars and Accessories was formed to satisfy the needs of vintage wine restaurateurs and wine enthusiasts.

After spending six and half years in the retail industry, Domerchie, 43, saw quality wine preservation systems, storage and accessory solutions. The company was established in July of 2000.

Strictly Cellars has 29 models of free-standing wine cabinets, 24 styles of wine racking and four cooling unit models to choose from.

Strictly Cellars’ state-of-the-art wine preservation systems allow restaurants to offer fine wines by the glass, thereby increasing sales while reducing losses due to waste.

In the first 18 months of business, Domerchie has provided wine preservation systems to clients like Toronto’s CN Tower 360 Restaurant and to other clients from as far away as the Yukon and across the United States. Sales for the company have topped $400,000 in just 18 months.

Domerchie doesn’t only supply restaurants.

The residential market has been very lucrative, as many people increasingly recognize the benefits of enjoying wine and the life style associated with it.

According to Domerchie a home preservation system can be purchased for as little as $439.

“This system will store about 20 to 30 bottles.”

“If you are a serious collector you can use that space up in a hurry,” he said.

“The 500 bottle unit is the most economical on a cost per bottle basis.”

“That’s how you have to look at this type of purchase.”

Storage systems can cost up to $10,000 - $12,000 according to Domerchie.

“A Cavavin 240 bottle system goes for approximately $6,400.It is just beautiful,” he said.

“It comes with a choice of finishes. Stainless steel is the most popular these days.”

“A standalone 500-bottle unit is about $2, 295.”

“It is one of the best values there is on a cost per bottle basis.”

http://www.mississauga.net/mi/business/story/500069p-621448c.html

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$19.95 Soft Cover 1-55263-454-X

Clueless About Wine

Everyone, even the great wine experts, has been clueless about wine at some time. Many wine books and magazines, however, are written at a level that even a well-seasoned sommelier might find overly challenging and too detailed. 

Clueless About Wine is about taking the mystery out of wine and replacing the intimidation factor with pure unadulterated enjoyment. The book is loaded with practical information – from the basics of wine, how and what to buy, how to entertain with wine, how to keep wine, and maybe even give it away. There’s even a four-step program to help you taste wine like the professionals do. 

Illustrated throughout with drawings, maps, labels, charts, and fun-filled funky decorations, Clueless About Wine is packed with wit, wisdom and more than the occasional anecdote about embarrassing faux pas. This is a great book for anyone who wants to raise their IQ on wine ... and let’s be honest, we all do. Clueless About Wine is a perfect gift for both the clued-in and the clueless. 

About The Author:
Richard Kitowski and Jocelyn Klemm 

Richard Kitowski became interested in wine in 1980, when he took a side trip from a downtown San Francisco business conference to the Napa Valley. Since then he has traveled to 20 other wine regions of the world and has worked and studied all aspects of premium winemaking. He is a certified sommelier and Editor of the International Sommelier Guild’s online Newsletter, as well as the author of numerous articles for newspapers and magazines.

Jocelyn Klemm began her career in wine as a bartender in Grapes Restaurant in Winnipeg. Years later, after traveling and learning about wine, she too became an accredited sommelier. Wine seminars, vacations and events have taken her to most of the world’s great wine regions from the Pacific Northwest, through France, Germany and Italy. Jocelyn is a professional speaker and trainer and a member of the Canadian Association of Professional Speakers. 

Richard and Jocelyn co-founded The Wine Coaches Inc. in 2000, to provide fun-filled and informative seminars to business groups, restaurant staff, and other groups and organizations on the wonderful world of wine. 

Order this book: 
Direct from Richard and Jocelyn at: Tel: 519-927-3148, Email: ric@thewinecoaches.com or from your local bookstore.

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As Seen In The Toronto Sun,  Thursday, December 20, 2001

Wine’s Magic Factor

London (AP) – Researchers say they have discovered the key component in red wine that explains the so-called French Paradox, or the way the French can eat lots of cheese, buttery sauces and other rich foods and still suffer less heart disease than people in other countries.

The explanation is pigments, known as polyphenols, are not present in white wine or rose.  They also seem to be less potent when present in grape juice.

Polyphenols inhibit the production of a peptide – endothelin-1 – that contributes to hardening of arteries, researchers report in today’s Nature journal.

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As seen in The Toronto Star,  July 21, 1999

Best Cellars

A wine storage space doesn't have to be a damp, spooky `cave.' Whether it's in the basement or under the hall stairs, basic principles are the same

By Tony Aspler, Special to The Star

Is your wine cellar a museum or a convenience store?

What I mean is, do you collect wines and enjoy visiting them, displaying them in racks and showing them to friends? Or do you stash your wines in cardboard boxes in the basement and fill in the gaps every week when your stock is depleted?

I must confess I do both, but then this is what I do for a living.

A wine cellar doesn't have to be a Hollywood set - although one of the great pleasures for wine lovers is to visit a well-laid-out cellar and slide the bottles gently from their pigeon holes. And a wine brought up in a healthy environment will taste better than one that comes from an abusive home.

If you visit the wine regions of Europe, you may be invited down to the vigneron's cellar. The X-Files has nothing on European cellars. The bottles are covered in a blanket of black cobwebs and mould. The walls are oozing with primordial slime. The vigneron will likely tell you the cold and damp places where they keep their family reserves are ideal for wine storage.

Well, those ``caves'' are what they show the tourists. The real aging cellars, where wines are kept before shipment to Canada and the U.S., are large air-conditioned warehouses where they are stored in wooden containers en route for the bottling line, where they'll be labeled and packed into cartons.

Wine cellars, by definition, used to be underground. Not any more.

A wine cellar is anywhere you keep your wine - whether it's half a dozen bottles under the stairs or 2,000 choice vintages in a climate-controlled room in the basement. However many bottles you have, the principles for storing them well are the same.

Wines are like human beings. They don't like to be disturbed when they're lying down. Unlike teenagers, they don't like noise, bright lights or dramatic changes in temperature. They thrive in a cool, dark place, free from paint and solvent smells and the vibration of heavy machinery. (Spin dryers and power tools can massage wines into old age.)

There are a couple of golden rules to follow when setting up your cellar:

Rule No. 1: Always lay wine and sparkling wine bottles on their side so the cork is kept wet. This will ensure that the cork does not dry out and break the hermetic seal.

Once air gets into a bottle of wine, oxidation occurs. A white wine will acquire a sherry-like flavour and reds will taste of prunes.

As an aside, you may notice many LCBO outlets store their bottles standing upright. They will tell you their products turn over in a matter of days before any drying out can occur. Don't take any chances. Lay all wines on their side when you get them home. Fortified wines with reusable stoppers - such as sherry and some ports - can be stored upright with no ill effects, as can all liqueurs and spirits.

Rule No. 2: Store your wines at an even temperature of around 12 Celsius (55F). You can only attain such a constant temperature with climate control (a wine cabinet or a cellar with air-conditioning and humidity control). Unless you are willing to make the investment in a climate-controlled space, you are bound to have fluctuations. As long as these temperature changes are gradual and vary only by 2 or 3 Celsius (10F), your wines will not be in danger of oxidizing or premature aging.

If you don't have an enclosed space with climate control, the best place to store your wines is in a dark corner of the basement away from heating pipes and power tools, the floor of a bedroom closet (usually the coolest place in an apartment), or in an insulated cupboard that has good air circulation.

The worst place to store your wine is in the kitchen, especially above the refrigerator (heat and vibrations). Avoid the den wall (heat), against a south-facing wall (heat), under spotlights or in an old refrigerator in the basement (too cold, vibrations).

While there is less likelihood of your wine suffering from the cold (alcohol freezes at a lower temperature than water), you may find that a sudden cold shock will cause unpasteurized wines to precipitate crystals that look like shards of glass. These are tasteless, odourless and harmless - potassium bitartrate crystals, known in the trade as ``wine diamonds,'' and are certainly no reason to send the wine back.

Now that you have your cellar, what do you put in it?

There are two reasons to have a cellar: to lay down wines that need to age and will be bargain-priced compared to what you pay for the same vintage if you bought it when it's ready to be opened; and to have a ready supply of wines handy for opening at any occasion.

Virtually all the white wines available on general release at the LCBO don't have to be aged. They should be consumed young and fresh - within a year of the vintage date for optimum pleasure. This applies to sparkling wines and champagne, unless you happen to like le gout anglais, the nutty, slightly oxidized flavour of old champagne.

Red wines benefit from a little bottle age and your patience will be rewarded if you hold onto certain grape varieties in good vintages for a year or two.

Cabernet Sauvignon (red Bordeaux and New World varietals), Nebbiolo (Barbaresco and Barolo), Sangiovese (Chianti) and Tempranillo (Rioja, Spain) are perhaps the worst offenders when it comes to tannin, so wines made from these grapes will need more aging. Merlot, Cabernet Franc and Pinot Noir don't have the same concentration of tannins but these, too, will benefit from a year or two in the bottle.

On the other hand, Gamay (the grape of Beaujolais) and Valpolicella should be consumed young and fresh.

Remember, the coldest part of your cellar will be closest to the ground. Store the wines you want to keep longest there.

One final thought. If you're thinking of building a wine cellar in your basement, make it five times the size you had originally planned. It's amazing how quickly it fills up and you'll wish you had made it bigger.

Tony Aspler also writes the Vintage Point column.

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