Megalomaniac ‘Narcissist’ Riesling 2011
VQA Niagara Peninsula $17.95 (067587) 11.0% alcohol
A portion of the winery's proceeds are donated to the ‘Kids Health Links Foundation’. Talented Sue-Ann Staff works her considerable winemaking skill and passion fashioning this delectable, sweet and tang gem. Citrus, minerality and floral notes waft freely from the aromatic nose followed by a balanced and beautiful, palate-bathing wash of lemon-lime, white grapefruit and juicy peach on the palate. The tangy, lip-smacking aftertaste interweaves with lingering, ripe-fruit flavour. Poured well with spicy, Asian cuisine. (Vic Harradine)
• $2.00 off the following Oyster Bay price now to August 19, 2012
Oyster Bay Sauvignon Blanc 2012
Marlborough, South Island, New Zealand $18.95 (316570) 13.0% alcohol
Lemon-lime citrus, grassy and pit fruit on the nose, this washes across the palate at full sail with tangy, juicy flavours of lemon drop candy, herbaceous notes and lip-smacking key lime pie flavours. Medium bodied with a silky mouth feel—consistently one of the best-tasting, best-value whites in Vintages Essentials line up. (Vic Harradine)
Conundrum 2010
California $23.95 (694653) 13.5% alcohol
The conundrum seems to be… what’s in it? The street says Chardonnay, Sauvignon Blanc, Sémillon, Viognier and Muscat—the LCBO site omits Sémillon. Regardless of the blend, it’s definitely off-dry with a sexy nose of exotic spice, honeysuckle and tropical fruit. Flavours of sweet nectarine, ripe pear and fig interlace with spice and citrus on the silky-smooth palate. It’s mid weight with a tangy and sweet aftertaste that pours so well alongside spicy Asian dishes like tandoori chicken. (Vic Harradine)
Perrin ‘Réserve’ Côtes-du-Rhône 2010
AOC Côtes-du-Rhône, France $15.95 (363457) 13.5%alcohol
A Grenache, Syrah, Mourvèdre blend offering up a nose of cedar, green herbs and red berry fruit mingling with kitchen spice. It’s medium-bodied with a persistent wash of red currant and cranberry mingling with savoury herbs and spice. The aftertaste is dry with mixed field berry fruit and spiced black plum underpinned by a lick of supple tannin. Try with grilled gourmet sausage. (Vic Harradine)