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Saturday
Dec202014

LFP Best OF LONDON 2015

 

It’s BACK!!!!! 
The London Free press BEST OF LONDON Contest
We are shamelessly asking you to vote.

It’s easy..... 

Step 1...Pour a glass of Luscious wine
Step 2...Navigate to go to http://www.lfpress.com/bestoflondon 
Step 3...Fill in the contact information, next...fill in as many or as few categories as you want. The Best Beer/Wine category is # 72. 
Please feel free to share this with family and friends, anyone can vote. The more voters the better.
Thanks everyone for your support!!!


Sunday
Sep072014

The new Restricted Quantities 2015 program is almost here!! 

The new Restricted Quantities 2015 program is almost here!!

We have a very exciting program this year with some unique varietals! We will be releasing our first 2 RQs in December and the next 2 in April. These exceptional wine kits are only available through advanced pre-order. If you are interested or for all the details please call the store

(519) 471-5250

 

December 2014 releases:

South Africa Chenin Blanc Sauvignon Blanc Light straw-coloured, with pleasing aromas of apple, cantaloupe, spice, and subtle vanilla aromas that lift effortlessly from the glass. Medium-bodied, the palate is dry with a rich mouth-feel and a lingering mineral and tropical fruit finish.

Pairs well with Sushi, lightly grilled chicken or spring vegetables like asparagus or peas.

 

Chile Cabernet Merlot The full-bodied and smooth red wine opens with a well-defined bouquet of dried prunes, blackberry and raspberry. Characteristics of black fruit, herbaceous notes and slight hints of chocolate make this an easy drinking wine that offers well-rounded tannins and a velvety finish. GenuWine winery dried grape skins included

Pairs well with seared lamb shoulder chops with dill, pea and parsley risotto and sweet potato gratin

 

 

April 2015 releases:

Spain Vino Blanco This light-bodied crisp wine opens with delicate floral and lemon notes on the nose. Bursting with white peach and citrus on the palate, the Vino Blanco has a crisp and refreshing finish that is typical of a well-balanced Spanish white wine.

Pairs well with Antipasto, greens dressed in vinaigrette, calamari and shellfish

 

Italy Aglianico Firm and intense, this dry red opens with flavours of tobacco, smoke, and rich dark fruit. Slightly earthy on the palate, notes of dark cherry, blackberry, and vanilla emerge over time. An easy-to-drink wine has subtle and soft oak characters. GenuWine winery dried grape skins included

Pairs well with pasta pomodoro, beef filet, eggplant parmesan

 

Sunday
Sep072014

Four Luscious Flavoured Port Styles 

Four Luscious Flavoured Port Styles have returned...but only for a limited time

Because Every Day Is Special… Cru Specialty brings you truly unique and distinctive wines to stock your cellar and are perfect for all your holiday entertaining and gift giving. Cru Specialty has a wine to please every palate! These wines are available exclusively for the holiday season while quantities last.

 

  • ·        BLACK FOREST DESSERT WINE
  • ·        TOASTED CARAMEL DESSERT WINE
  • ·        ORANGE CHOCOLATE DESSERT WINE
  • ·        COFFEE DESSERT WINE 
Wednesday
Jul232014

2014 International WineMaker Competition


International WineMaker Competition Update...

And the results are in. We are so proud to be the recipients of 5 more Medals at this year's competition,

featuring 3,111 wines from 7 Countries, made by people like you and us. RQ2013 Cab Sauv, WS2014 Sauv Blanc, RQ2012 Red Tango, RQ2010 S. African Cab Franc/ Merlot, and RQ2012 Red Down Under. Yummy, and the judges think so too! 34 and counting!

 

Thursday
Jul032014

Cooking with Wine

If a recipe calls for dry white wine, the best all-around choice is a quality Sauvignon Blanc.
This wine will be very dry and offer a fresh light herbal tilt that will enhance nearly any dish.

If the dish has bold or spicy flavours, go for a more aromatic white wine.
Gewurztraminer, Riesling, and Viognier all have supperb fruity flavors and exotic floral aromas that counterbalance heavily spiced dishes.

If a recipe calls for dry red wine, consider the heartiness of the dish.
A long-simmered leg of lamb or beef roast calls for a correspondingly hearty wine, such as Syrah or a Zinfandel. A lighter dish might call for a less powerful red―think Pinot Noir or Chianti.

Get to know Port, Sherry, Madeira, and Marsala.
These are among the best wines good cooks can have on hand. They pack the most intense flavors and―because they're fortified with a little more alcohol than table wine―have the longest life on the pantry shelf.

  • Port has a rich sweetness and depth that's especially good in meat-based casseroles.
  • Sherry's complex roasted nutty flavors can enhance just about any soup, stew, or sautéed dish. 
  • Madeira can be mesmerizingly lush with toffee-caramel notes. Use the medium-rich style known as Bual, a touch of which will transform ordinary sautèed mushrooms. And Marsala's light caramel-like fruitiness is an integral part of Mediterranean sautès, many of which bear the wine's name in their titles.

Avoid using cooking wines.
Clearly there are far better choices than so-called "cooking Sherry!" Same with other liquids commonly billed as "cooking wine." These are made of a thin, cheap base wine to which salt and food coloring have been added. 

Never cook with a wine you wouldn't drink.
A poor quality wine with sour or bitter flavors will only contribute those flavours to the dish. Julia Child once said, "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one." It's worth the money to use a quality wine.

Just don't forget to sip a little as you stir!

What Happens to the Alcohol?
After a few minutes of cooking, the alcohol in wine evaporates. That's not exactly the case. Research from the USDA shows that 85 percent of the alcohol remains after wine is added to a boiling liquid and then removed from the heat. The longer a dish is cooked, however, the less alcohol remains. If a food is baked or simmered 15 minutes, 40 percent of the alcohol will remain; after one hour, only 25 percent remains; after 2 1/2 hours, just 5 percent. But since wine does not have a large amount of alcohol to begin with (generally 12 to 14 percent), the final amount of alcohol in a dish is not a problem for most people.

Cooking wine has two meanings: There's the wine you put in a dish, and―equally as important―the wine you sip while you cook. There's no better way to spend an evening than concocting a delicious dish while sipping a good wine for inspiration.