I personally think cider is a particularly underrated beverage that you should definitely spend some time getting acquainted with this summer. There is so much diversity in cider and here at Vine Arts we’re lucky to get our hands on some pretty unique options. Cider has been around for ages and has been commonly consumed for most of recorded history. Apples, which originate from Kazakhstan, spread across Europe along migratory routes as travellers discarded the cores of the apples they munched on throughout their journey. From those cores, the seeds turned to trees and apples became ingrained in many regions throughout Europe. By the time the Romans arrived in the modern day UK around 55BC, the production of cider was already well established.
Father’s day is almost upon us, and the team at Vine Arts has put together a list of some of our favourite new whiskies that will make the perfect gift, and that just so happen to come all the way from Japan. Father’s Day in Japan is celebrated in much same day as we celebrate it North America, and children generally make their “Otosan” (father) a homemade gift, or will often buy them a gift consisting of their favourite spirit. So, if you’re not quite the macaroni art master you used to be, come on down and grab a bottle of what is soon to be his favourite drink!
Sour beer has hit the craft beer scene like a tidal wave of bacteria-induced, funky tart goodness. Although the style of beer is nowhere near a new idea - Belgian lambic ales have been around since 1794 - the craft brewers of today are trying their hand at the art of sour beer with some great results!
As the temperature continues to rise, we are more inclined to choose something best served cold to beat the heat. While a crisp white or a beautifully blushed rose may be the first thing to mind, have you ever considered a nice cold red? The French call this ‘vin de soif’, or ‘wine of thirst’, and have been popping light reds like Gamay in the chiller for years. We’re not talking quite as cold as a white or rose wine, but just chilled enough that the fruit of the wine is focused and any evidence of alcohol is muted - about 20 to 30 minutes in the fridge to bring it down to 13 to 16 degrees celsius is perfect.
Welcome to our June edition of Vine Arts Wine Club. This month we've teamed up with Vine Arts alumnus Erik Mercier to offer some great natural wines that have just recently arrived in Alberta. These wines are very limited in quantity, so we're happy to offer them to you. In juxtaposition, we have also selected some classic styles perfect for any occasion. Enjoy!
Like many people, I previously never truly understood saké. I knew the basics, but not enough to really appreciate it. Unless I went to a Japanese restaurant, I would not expect to see saké on the menu. Perhaps this is where the ignorance came from. I only expected to see saké at a Japanese restaurant, which is like saying French wine should be exclusive to French food. Why can’t saké go with Italian food? We’ve accepted that wine pairs well with sushi, so why not saké with non-Japanese dishes. To come up with some good saké pairings, let’s first discuss what saké is and how it’s made.
Mother’s Day is coming up quickly this year, and this is the year that we beat the Italians at the game they know best, showing their Mammas how much they adore them. One in three Italian men are reported to see their mothers on a daily basis, over two-thirds of millenial Italian males still live at home, and Mother’s Day in Italy, or “La Festa Della Mamma”, is a huge event, a day for celebrating with family and indulging in food, and a few too many cocktails. Now you may not be ready to move back in with your parents or maybe you can’t afford to take the women in your life all the way to a little villa in Italy to celebrate the big day, but we have you covered.