Edward Willett

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Willetts on Wine active again

I had the pleasure of attending the local launch of Lindeman's new line of wines from South Africa this afternoon at the Willow on Wascana. You can read my impressions of the wines at our Willetts on Wine blog, now once more (after a serious hiatus) being regularly updated.If you're interested in the opinions of myself and my wife on wine, visit regularly!If you're not (and I really couldn't blame you) forget I said anything.

Posted by Edward Willett at 5:39, March 22nd, 2007 under Blog | Comment now »

The truth about terroir

If there was a theme to this year’s Wine and Food Festival at the Fairmont Banff Springs Hotel, from which my wife and I just returned (feeling very well wined and dined indeed, thank you very much) it was terroir.Terroir is a French word which has no English equivalent (and the French like it that way). At Banff, Ruth Souroujon, vice-president of marketing for Kendall-Jackson Wine Estates, defined terroir as “the total natural growing environment of any viticultural site that allows a grape variety to uniquely express itself.”Winemakers’ focus on terroir makes sense when you realize that the idea that the same grapes grown in different locations result in different-tasting wines is central to ...

Posted by Edward Willett at 22:04, October 31st, 2006 under Blog | Comment now »

Photo of the Day: Mount Stephen’s Hall

No blogging today, and no writing, because we've been tasting wine and eating great food at the International Wine and Food Festival at the Fairmont Banff Springs Hotel.Here's where we had lunch: Mt. Stephen's Hall. Not bad, eh? (There's currently a wedding dance going on down there--our room is right above it, alas, and we can hear some spillover from the music. But I'm sure it'll quit soon...)More tomorrow! Maybe some good snowy pictures of Banff, since there's a snowfall warning in effect for today and tomorrow. Glad we're not planning to drive home until Monday...More photos here.

Posted by Edward Willett at 5:46, October 29th, 2006 under Blog | Comment now »

Reidel wine glasses

I had the pleasure of attending the International Festival of Wine and Food at the Banff Springs Hotel over the weekend. This event combines gourmet meals with tastings of some of the world's best wines. But one tasting was very different: instead of tasting wine, those attending tasted glasses. They witnessed a demonstration by Georg Riedel of how using wine glasses specifically designed for different types of wine can make those wines taste and smell their best. Riedel glasses are based on two scientific principles. The first is that what we call flavour is really a combination of taste and smell. When wine enters the mouth, it activates taste buds on the tongue and palate, producing ...

Posted by Edward Willett at 21:11, October 31st, 2002 under Blog, Columns, Science Columns | Comment now »

Winemaking

The process of making wine begins, of course, with growing grapes and extracting their juice.  But then what happens? I'm here to elucidate (which is not a word you want to try saying after you've drunk a little too much wine, by the way). Once the juice is in the vat, it’s left to ferment. Traditionally this fermentation was brought about by natural yeasts present on the grape skins, but today cultured yeasts are often added. Yeast feeds on the sugar in the juice and converts it to alcohol. If the wine is left fermenting long enough, the yeast will eventually convert all the sugar into alcohol. The result is a "dry"--non-sweet--wine. However, fermentation can also ...

Posted by Edward Willett at 16:26, July 1st, 1996 under Blog, Columns, Science Columns | Comment now »