On the blogby Alfred

5 December 2019

Bubbles

by Sébastien Légasse

Despite its international reputation for quality, champagne is not the only one using this method to make bubbles. The Champagne specifications, which determine the requirements from the vine to the bottle, are one of the most rigorous, but the price is also higher. Other products using the Champagne method include Crémant, Italian Franciacorta and Spanish Cava. In all these cases, a second fermentation takes place in the bottle to obtain the sparkling effect. The variations are therefore to be found in the choice of grape varieties and the aging duration. Sometimes we find a cuvee that, for a much lower price, offers impeccable quality and complex aromas of bread and pastry, comparable to many high-end champagnes. However, the champagne vintages offers us products of a very high quality, giving us assured happiness!

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5 December 2019

Plantation Rums

by Baptiste Gissinger

The Quebec Rum Club was launched some five years ago with a bunch of friends without any other intention other than discussing all things rum and educating fans around Quebec. Without even knowing it, we had just created the first Rum Club in Canada and have now become the largest rum platform in Canada with over 10000 people reached. This led us to meet some of the most prolific rum distillers and blenders. 

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5 December 2019

The Bollinger Champagne domain

by Pasquale Charland

We are in December, the snow is everywhere already and it feels like winter more than the fall. Who says winter says… Christmas and the new year, which is just around the corner. This beautiful period of festivities requires good preparation. A Great opportunity to add sparkling wines to our holiday menu.This time, we are talking about champagne, this divine nectar! On my last trip that brought me there last May, I toured the most important and prestigious domains. Yes, champagne is a beverage often drank for special occasions, but drinking less often is perfectly fine when enjoying excellent products.

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3 December 2019

Introduction to champagne

by Sébastien Légasse

Making a sparkling wine requires a grape with different characteristics than the one required to make a still wine. It must be less sweet and it has to have a high level of acidity. To achieve this, you will understand that cooler climates is what is mostly aimed for and also by not waiting for the berries to reach full maturity. A grape must have a slow maturation process in order to develop its aromas and a cool climate allows precisely this process to happen, which would not be as efficient in a warm climate. Red grape varieties are used without issues, but skin contact with the juice is minimized so as not to add color or tannins.  There are seven authorized varietals, but Chardonnay, Pinot noir and Pinot Meunier account for 99.7% of the total production.  

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3 December 2019

Italian Amaro

by Baptiste Gissinger

My family being scattered all over the world, we reunite once a year for one week in a different country each time. This time, it was Italy. Growing in the French Alps, I used to spend most of my free time between France, Switzerland and Northern Italy, but the south was a first for me. Coming from a very epicurean family, our first day was spent piling up huge amounts of food and all kind of alcohol through local markets, butchers, cheese makers and wineries. Unfortunately for me, most of the distilleries of interest are located in the northern part of Italy, but I still ransacked local liquor stores talking my way through with a mix of Buongiorno, English, Spanish, French and Grazie Mille! 

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30 November 2019

Cabernet Traveler

by Hugo Duchesne

On Wednesday October 23rd 2019, Le Coureur des Bois hosted one of the most sublime thematic tastings in the wine world. To this end, the renowned Californian estate Robert Mondavi was in Beloeil with the aim of bringing to life a sequence of wines that will long be remembered by some thirty passionate enthusiasts of the Quebec industry.  Welcome to To-Kalon on the road, a tasting hosted by Mark de Vere, Master of Wine and Commercial Director of Robert Mondavi for over 20 years, whose noble mission was to highlight the To-Kalon vineyard, the most famous parcel in Oakville, a sub-region in the Napa Valley, and by the same token, to initiate an anonymous tasting of Mondavi’s Cabernet Sauvignon compared to the best Cabernet Sauvignons from around the world. Quite the program!

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28 November 2019

Trend in wine consumption

by Sébastien Légasse

We know that wine consumption is gaining ground in Quebec, with an increase of nearly 40% over the past 15 years according to Statistics Canada, and the province is in first place in terms of market share of wine sales. The average annual growth rate of total wine sales over the past 10 years has been of 4.2% in Canada. But what about France? Here is a brief portrait of the evolution since 2000 in France, according to the International Organisation of Vine and Wine (IOV).

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28 November 2019

Expedition Gin Canada

by Baptiste Gissinger

Last year I went overlanding Eastern Canada for 2 months in hope of finding botanicals that would let me interpret my vision of Canadian terroir in a Gin. I went straight to Nova Scotia to immerse myself in the coastal atmosphere and after a little bit of wandering, I took the ferry to Newfoundland where I was eager to go back. I spent a whole month there and was able to find 2 out of the 6 types of juniper berries growing in Canada; the Juniperus Horizontalis and the Juniperus Chinensis. They both grow on the shores, usually on dry rocky ground and lay flat. The Horizontalis yields small earthy berries and the Chinensis chunky fruity berries. I foraged 25 kg of juniper berries, it was cold, my back was hurting, I was living in my car without heat, into the wild, but it was all worth it! After that I crossed to Labrador and started foraging anything piny I could find: cones, branches, sap, bark and moved on to go back to Quebec. 

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28 November 2019

A&D Wines, Vinho Verde Quinta de Santa Teresa

by Pasquale Charland

During my most recent stay in Portugal, more precisely in the beautiful and little-known region of Vinho Verde, I had the great pleasure of meeting extraordinary people as well as making fabulous discoveries. Greeted by the Vinho Verde of Porto association and accompanied by 19 great sommeliers each representing the restaurant for which they worked for, coming from Canada and the United States, we had a series of vineyards to visit and the first of them was A & D Wines.

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27 November 2019

Welcome Ian Purtell!

by Alfred

With the rapid development in the Canadian and American markets of the Alfred Pro platform specifically designed for restaurant professionals, we are pleased to announce the appointment of Mr. Ian Purtell as an Expert Advisor within our sales team.

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21 November 2019

Portugal

by Sébastien Légasse

Despite its relatively small territory, this country benefits from several very different climates.  Mostly maritime due to its proximity to the Atlantic Ocean, some regions, remote from the sea, are particularly hot and dry. The north is cooler while the south has a more continental, even Mediterranean climate. In the far north, the Vinho Verde region is famous for its light reds and whites, sometimes with a slight sparkling touch for the latter. Further inland is the Douro, 80 km east of Porto. This is port territory alongside more and more red wines, with vines planted on terraces on schist soils. 

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21 November 2019

Stoutridge Distillery

by Baptiste Gissinger

Geek alert! If you think you’re knowledgeable in the alcohol beverage industry, wait until you meet Stephen, the founder of Stoutridge Winery and Distillery. Stoutridge is located right in the heart of the Hudson Valley, 90 minutes north of New York City on lands that have been continually planted with grapevines and fruit trees for over 200 years. Yes that’s old, as old as the ruins he bought in 2001 with his wife and set off the reconstruction of the buildings (burned down in 1988) and the winery. Their goal was to make natural wines and be as eco friendly as they could be. Their heating and cooling systems are built to be as efficient as possible, the whole operation is setup to use gravity to move heavy loads and the south forward roofs are covered with solar panels to provide most of the electricity needed for the winery and the distillery. 

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