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.
Cab franc is cab sauv's poor cousin... in Bordeaux it is very rarely the main grape in the blend and the pure cab francs from Loire Valey appellations like Chinon remain inexpensive afterthoughts. Have you ever even seen a California cab franc?
While it lacks the power and fruit of cab sauv, cab franc performs well in a cooler climate - like here in Ontario. Now, for a low price you can get a classic example of cool climate cab with its distinctive bell-pepper green note. It's from Chateau des Charmes.
Sonoma Coast is touted as a cooler climate zone, and it is by California standards. La Crema's pinot noir from the area is a fine example of a restrained California pinot.
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.
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© 2005, 2016 Alan McGinty