Well, not in my wine cellar that's for sure, but the continued growth of the crowd-pleasing white from Italy - and now just about everywhere else - means it has now taken the number one spot in white wine sales in Ontario, slightly nudging out the usual favourite, chardonnay.
In my Bar Report for Foodservice and Hospitality magazine, I look at wine trends in Canadian restaurants - California cabs remain big in reds, as does malbec. In spirits, gin is (still) in and spiced dark offerings are jazzing up the moribund rum category. Whiskies, especially American ones, are also still doing well.
Craft beer continues its upward march even as the beer category as a whole declined last year.
And your spirits tip for 2015: Mezcal from Mexico - the cool kids on the west coast are boosting its so far modest sales in Canada. It's made from agave, like tequila, and different parts of Mexico make it in different styles. This is the Mexican spirit that can sometimes include a worm, and it's got a long history.
Rioja is Spain's premier wine region and it has a long tradition of ageing wines. It's also a great value spot to look for that elusive taste of a quality older red. Rioja Bourdon put on a terrific "vertical" tasting and I sampled vintages dating back to 1982. The tasting was held on Bay Street at the National Club, which served up some seriously good Spanish food to go with the vino fino.
It's fall now, so here's a rich, dark, ripe yet still fresh, fruity and lighter bodied red for you. Chateau des Charmes Gamay Noir Droit 2012 is a great-value charmer.
Sales of the sweet wine in the skinny little bottles continue to rise. Canada is now the world's number one producer and - unique among Canadian wine styles - about half of all sales are exports.
It's not often on the list, but some restauranteurs are having success with pairings. Read my story in Foodservice and Hospitality magazine.
Here's a summary of 2014 wine trends from America's number one producer of wine. The rise of off-dry red blends is the biggest trend, but there's growth in sparkling and white wines too. In Canada's restaurants, however, reds still dominate to a huge degree.
Read my story in Foodservice and Hospitality magazine.
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