Staff Pick: Wine of the Week!

Today we had two wonderful Burlington Hyundai salespeople give their two cents on their favorite wines. First, Ryan Bessery says his favorite is Rock & Vine's Cabernet Sauvignon because it's "got a good taste to it." Ryan isn't a big wine drinker, but Rock & Vine came highly recommended by his Uncle and he was a huge fan once he tried it.

David Lantman says he appreciates any wine that comes from the Alsace region of France; he traveled there, both sampling and loving many of the wines from that region. Alsace wines are typically white, including but not limited to Pinot Gris and Riesling.
                                      

We hope you've enjoyed Wine Month with us at Burlington Hyundai Subaru! Fingers crossed for nice weather this weekend and full enjoyment of the Burlington Wine and Food Festival!



Image 1 via everythingwine.ca
Image of France via bowlerwine.com

Perfect Cheese & Wine Pairings

Almost every cheese out there has a wine that would taste amazing with it - probably because both cheese and wine are so delicious! Well-regarded wine blog Spittoon has a massive list full of details on which wines pair best with specific kinds of cheese. Click to see their list of wine and cheese pairing at any time, but check out below where we'll highlight a few more popular types of cheese and the best wine to drink with them.

Camembert - "At its best when the centre is still hard while the outer is creamy. Quite salty. Go for a red wine here – Cotes d`Castillon or other aged Bordeaux reds. A new world Pinot Noir would also suit. Also consider a Greco di Tufo."

Brie - "A difficult one as the classical tang of ammonia often jars nastily with wine. Try a red from the South of France – Fitou or Corbieres. An LBV port is also worth trying. Champagne works as would other dry sparkling wines."

Cheddar - "Buy the best you can afford and revel in the flavour combinations with a Sauvignon Blanc for a white or a good claret, Rhone, or Rhone styled wine from California or Australia. Zinfandel is great too. An Argentinian Bonarda makes a tasty, affordable alternative."

Goat - "A catch all category for so many different cheeses – to match try a good Rhone Red or a Sauvignon Blanc. Classic taste combinations. Also perhaps an Italian Trebbiano."

Gruyère - "Again a Sauvignon Blanc or for a red wine an Australian Shiraz, a New World Sangiovese or a Chianti. Champagne especially vintage or Blanc de Blancs is also recommended. Gewürztraminer for a white."

Gorgonzola - "A sweet wine is needed here. Look into getting a German or Austrian Trockenbeerenauslese or a Hungarian Tokaji. Sauternes is also good."

There are some popular favorites, and let's not forget the vast selection of both wine and wood that will be present for your enjoyment at the Burlington Wine and Food Festival (click for the amazing food menu). We're keeping our Facebook contest open until midnight tonight, so enter the contest now to win your free Burlington Wine and Food Fest tickets!


Information & quotes via Spittoon
Image via canton.sellingmichiganhomes.com

Wine, Food & Vehicle Pairing of the Week!

There's less than a week left until the Burlington Wine and Food Festival, which we're so excited about! If anything has prepared us for a Saturday full of wine and food tasting, it's been constantly writing and learning about wine and the food that goes with it. If you haven't entered our Facebook contest yet, be sure to do it today! We're only taking entries through tomorrow, and this is an event you don't want to miss!

For today's wine, food and vehicle pairing, we're going to be pairing a versatile treat with both a versatile wine and vehicle. Here is a recipe for spiced herb nuts, which look delicious and are perfect for an evening treat or for when you have guests over.

Ingredients (recipe courtesy of epicurious):

3 tablespoons unsalted butter
2 tablespoons (packed) light brown sugar
1 tablespoon fresh rosemary, chopped
2 teaspoons kosher salt
1 1/2 teaspoons fresh thyme, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 pound (about 2 cups) raw unsalted mixed nuts

Directions:

Preheat oven to 375°F.

In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.

Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)

For this recipe, both a bubbly Prosecco or dry Riesling would pair nicely, with the acidity standing up well to the spice of the nuts. We found a wine that has both the bubby and Riesling; Bonny Doon Vineyard's DEWN Riesling to Live, which is a dry Riesling made à la méthode champenoise, making it a sparkling wine. We chose this wine not only for its excellent pairing ability with our recipe, but because Bonny Doon Vineyard will be one of the vineyards showcased at the Burlington Wine and Food Festival this weekend.


So what vehicle have we chosen for this round? The Hyundai Sonata Hybrid. Hybrid vehicles are getting more and more popular as gas prices rise and people become more conscious about their personal footprint on the environment. The Sonata Hybrid has shaken and "spiced" up the Hyundai model line, letting Hyundai fans and loyal customers stick with the brand, yet branch towards a more environmentally-conscious vehicle.

If you're interested in the Sonata, we do have a few in stock! I personally enjoy the Venetian Red Pearl Mica color that we have in stock; it goes perfectly with this wine, food and vehicle pairing - but that's not your only option! Check out the rest of our brand-new Sonata Hybrid inventory here.

Enjoy this spiced-up combination of food, wine and a vehicle, just don't mix the last two together! And start getting excited for the Burlington Wine and Food Festival, this Saturday June 23 at the Burlington Waterfront Park.

Image 1 via southerncomfort.com
Image 2 via dutchuncle.co.uk

Staff Pick: Wine of the Week!

We asked our Sales Manager, Konrad Koncewicz what his favorite wine was for this week's post. His answer? Covey Run Riesling, which he says sells at the grocery stores for just $9!

According to Konrad, “It is a great summer wine; it’s light, but it still has a lot of flavor. It’s very smooth and easy drinking, and it's affordable!”

So enjoy the lovely weather, and enjoy a glass of Covey Run Riesling over the weekend. Just over one week until the Burlington Wine and Food Festival! Our Facebook contest ends this Tuesday (June 12) so make sure to enter to win free tickets to the festival!


Image via winelibrary.com

Video: Health Benefits of Wine

Many people are told that there are several health benefits to drinking wine, and my first question always is, "are there really?" Well yes, there are! Check out this video - you may want to turn the volume up because he speaks very softly, but it's an interesting video nonetheless!

Remember to enter our contest on Facebook to win tickets to the Burlington Wine and Food Festival (next Tuesday is the last day to enter!), which is June 23 at the Burlington Waterfront Park.

Wine, Food & Vehicle Pairing of the Week

Pairing wine with a car is not a common combination (and we do not recommend drinking wine while or before driving a vehicle!), but since it is wine month, we’re going to offer a recipe and a type of wine that goes well with it. And while we’re at it, we’ll pair a car – one that has characteristics of that type of wine – whether the car is refreshing and spunky, or mellow with some endurance, we’ll find a good match.

Before we begin, don’t forget to enter our contest on Facebook to win free tickets to the Burlington Wine and Food Festival on June 23 at the Burlington Waterfront Park.

So today we’ll be pairing Aligoté, which is an acidic white wine that contains aromas of apples and lemons. It works wonderfully at opening up flavors of cheese and smoked meat. Another option for pairing with the following recipe is Sauvignon Blanc, which as we mentioned in our Most Popular Types of Wine post, blends very nicely with seafood and chèvre.

Since both wines go so nicely with smoked meat, seafood and goat cheese, here is a recipe from Simply Recipes that contains all! These smoked salmon and goat cheese toasts are the perfect finger food for this hot weather, and would pair beautifully with a nice, chilled glass of Aligote or Sauvignon Blanc.

Here's what you'll need (recipe makes about 40 pieces):

8 oz soft fresh goat cheese
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
2 teaspoons of grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 Tablespoons olive oil 30 thin slices French-bread baguette
12 oz thinly sliced smoked salmon
Thinly peeled lemon peel strips from one lemon, cut into tiny slivers

Directions:

Preheat oven to 350°F. Mix the goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside.

Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side.

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter, serve and enjoy!

Now for the car, we think this recipe and wine selection lend to the Hyundai Veloster. It’s uncommon in its grandeur for a Hyundai vehicle, but it’s not over the top with style and luxury (though it’s hardly lacking in either!).

Take a look at our new Hyundai Veloster inventory, and enjoy this bright recipe and wine selection on this beautiful summer day. Stay tuned for more wine, food and Hyundai-related posts! Just 12 more days until the Burlington Wine and Food Festival!


Recipe & Image via Simply Recipes
Image of wine via everythingwine.ca

Video: How to Store Wine for the Freshest Bottle Possible

Here is a video I found that very simply and adequately explains where you should store wine. Whether you collect wine, you get a case as a gift, or you're keeping a bottle on hand for enjoyment, here are a few simple tips on storing your wine to keep is as fresh and tasty as possible.

One of the great things about this video is that it's broken up into two parts. The first is for anyone; just wine drinkers that aren't necessarily connoisseurs, then the second part is for people who are considered wine enthusiasts and who would wish to take greater care of their wine. So watch both, the first or just the second part of the video and I hope you enjoy!

Remember to enter our contest on Facebook for a chance to win tickets to the Burlington Wine and Food Festival on June 23 at the Burlington Waterfront Park. Just 15 days away!

Our Pick: Wine of the Week

Our pick for wine of the week is absolutely perfect for this gorgeous summer day, as well as this gorgeous weekend we have ahead of us (fingers crossed for no thunderstorms!). Broadbent Vinho Verde is a very light Portuguese wine whose name is translated literally as "green wine", but it's meant as "young wine", as Vinho Verde is meant to be drank within a year of bottling. Its taste characteristic, however, is that it has a slight spritz - not as much carbonation as champagne or even semi-sparkling wine, just a slight but refreshing burst of tiny bubbles.

The wine would undoubtedly be delicious without the sparkle, with its subtle tastes of blood orange and fresh peach, but the fizz is what really sets it apart. It's a light-bodied wine with a fruity aroma and crisp acidity; perfect for the summer. I have yet to try a brand of Vinho Verde that I did not like, but Broadbent is my favorite (who can resist the lovely bottle?).

If you're looking for a refreshing, adult beverage this weekend while enjoying the outdoors, try Vinho Verde! You won't be disappointed. Plus, the Burlington Wine and Food Festival is just over two weeks away so we have to get our palates ready for new and delicious tastes!

Stay tuned for more posts to come, and remember to enter our contest on Facebook to win tickets to the Burlington Wine and Food Fest, June 23 at the Burlington Waterfront Park! Only 15 days left!

This picture is from the Broadbent Vinho Verde Vineyard in Portugal. Beautiful!

A Visit to Shelburne Vineyard & What Goes Into A Bottle of Wine?

Ken walks us into the Vineyard

Yesterday we had the fortunate opportunity to venture to Shelburne Vineyard to visit Founder Ken Albert, who gave us a detailed tour showing us what exactly goes into creating a bottle of wine. Shelburne Vineyard bottles a variety of wines, everything from La Crescent and Marquette to Riesling. Here we’ll talk about how red, white, rose and ice wine are all made, and once you’ve read, please take a minute to watch Ken’s video below where he talks about why he created Shelburne Vineyard, their sustainable mission and more.

So what goes into a bottle?

Ken shows us the grapes,
which will eventually be red grapes

The first step is the harvest, which begins in September for most grapes; their late harvest goes into October, and for the Ice Wine they wait until freezing. The September batch is picked when the proper balance between sugar and acid is achieved, and then grapes are picked by hand and gathered. Once they’re gathered, they are brought over to the winery to be crushed and to commence their journey into wine.

Next the grapes are brought to the crusher/destemmer. The machine is used to separate the stems from the grapes; the stems bring an unfavorable taste to the wine. Just the juice and grapes go into the press, where with white grapes, the skin is removed, and reds keep their skin until later in the process (see below). The juice is then transferred to steel tanks where it rests for a day before yeast is added. The reason yeast is added to the wine is to convert the grape’s natural sugar into alcohol, which takes around two weeks. The wine is then transferred to a clean tank where it will age throughout the fall, winter and into spring to be bottled during the spring season.

Destemmer, crusher and steel tanks

Oak barrels for red wine

As for red wine, the grapes skip the crushing process that removes the skins and are transferred with skins, grapes and juice into the steel tank. The yeast is still added, and the red grapes will also ferment for two weeks. In the case of red, after fermentation is completed the skins are removed and the wine is transferred to oak barrels to age. Oak barrels not only give the wine a subtle, oak flavor, but also act as an evaporator to the liquid, which mellows the natural tannins (tannins are the dry, harsher tastes found in the skin of red wine grapes); this evaporative process takes roughly six months to a year and a half.

Wondering about rose? We were as well. It is, alas, not a combination of red and whites (as Ken joked with us), but is the result of using red grapes and bringing them through the white grape’s process.

See the finished product at the end! 

When the wine is finished aging, the wine will either be varietal (meaning made from a single grape) or it will be blended with several different wine grapes. This process is achieved by careful tasting sessions to create a pleasurable flavor of wine. After this process is completed, the wine is ready for bottling.

In the machine shown above, bottling is done through a conveyer belt that fills, corks, seals and labels each bottle. Shelburne Vineyard bottles up to 1,000 bottles an hour.

In layman’s terms, and without the details of hard work, that is the process of what goes into a bottle at Shelburne Vineyard’s Winery. But before we depart, let’s talk about ice wine.

Photo courtesy of the
Shelburne Vineyard website

Ice wine is made from grapes that hang on the vine until it reaches a chilly 15 degrees, where they’re then picked by hand. Sugar freezes at a colder temperature than water, which is why they must wait until early morning when the temperatures are low so that only the water in the grape is frozen and the sweetest part is a sort of slush. The grapes are then gently pressed to extract the sweet juices and the rest of the grape is discarded. These juices are then put into one of the steel tanks where it begins the same fermenting and aging process as white wine.

We hope you have enjoyed learning about wine’s pre-shelf life as much as we have. Click below to view Ken’s quick two-minute video and don’t forget to enter our contest on Facebook for a chance to win free tickets to the Burlington Wine and Food Festival on June 23 at the Burlington Waterfront Park.

How to: Taste Wine Like a Connoisseur

Burlington Wine and Food Festival is right around the corner, and if you're going (you should!), you'll want to know the technique behind tasting wine so you can fully enjoy and partake in the experience. Now, these of course aren't necessities when you're sipping on wine or trying a kind you've never had, but this is how learned wine tasters taste; it certainly won't hurt your experience!

Before we start, remember to enter our contest on Facebook to qualify to win tickets to the Burlington Wine and Food Fest! And stay tuned for tomorrow's post, which will feature a video with Shelburne Vineyard Founder Ken Albert and some behind-the-scenes info on what goes into a bottle of wine. Now, let's get started.

There are four stages of tasting wine; appearance, smell, taste and finish. For appearance, swirl around the glass and hold it to the light - in younger reds there will be bold purples and reds, and as they age they become more brown. Whites start as yellow, gold and sometimes green, and with age become paler and darker. Also take a look at the "legs" - the translucent oily streams that come down where your wine hit higher on the glass after swirling - these note the presence of higher alcohol content (the French call them "tears").

Next we have smell. Here again you may swirl the glass to introduce it to more air, and then let it rest or "breathe". Take a deep inhale to smell the wine, and note some subtle flavors you can sense. It's good to smell wine before you taste it, because your sense of smell and notes of pleasurable aromas will influence your taste in the next step.

On to the best part - taste. When you sip your wine, hold onto a small sip in your mouth and swirl it around. You want a harmony of acids, tannins and alcohol. In general, the higher the alcohol, the sweeter the wine. Too much acid in your wine can make it taste too tart, too many tannins can make it harsh and over-dry, and too much alcohol will taste both overly sweet and potent.

Lastly, the finish. The finish is basically your wine's aftertaste; the longer the aftertaste remains in your mouth, the longer the finish. Enjoy!



Background information via basic wine knowledge blog

Get Ready for the Burlington Food and Wine Festival with the Most Popular Types of Wine

Finding wines you love is a long and learned process; there are so many to choose from with such a variety of tastes. Wine is an acquired taste, so experiencing a type you adore can be as well. Here is a list of the most common and popular types of wine, along with their characteristics. If you're having trouble finding your favorite, or are just looking for something new - here is some good information to get you started. Sip happily and enjoy!

Since it's summer, we'll start with white - because who doesn't love a chilled glass of white wine on a warm day?

Riesling

Riesling is a semi-sweet wine that comes from a white grape, originated in the Rhine region of Germany. It provides a flowery, fruity aroma and high acidity, making it into a dry, sweet and slightly sparkling wine in most cases. As far as food pairing goes, it's very versatile due to its sugary yet acidic combination in tastes, but it is typically paired with white fish or pork, as well as standing up nicely to spicier dishes. It's an excellent wine to pair with highly-salted foods.

Chardonnay

Chardonnay is a green-skinned grape variety, which originated in the Burgundy region of Eastern France. Now made all over the world, Chardonnay is considered the rite of passage and simple entry into the international wine market. It is a complex wine, which is usually full, golden and velvety, containing subtle tastes of fruit, nuts, butter, oak, spice or vanilla and medium to high acidity. Since there is a wide range of Chardonnay styles, it can be paired with a variety of food. Typically though, it is paired with white meats such as roast chicken and turkey, and generally does not pair well with light seafood. Spicier seafood and Asian dishes, however, blend nicely with Chardonnay.

Sauvignon Blanc

Sauvignon Blanc is another green-skinned grape variety, stemming from the Bordeaux region of France. It is a crisp, dry and refreshing white whose flavor varies depending on where it's produced, but often contains several fruit components. When chilled, Sauvignon Blac pairs very nicely with fish or cheese, especially Chèvre (goat cheese).

Pinot Grigio (or Pinot Gris)

Pinot Grigio is a white wine grape thought to be a clone of the Pinot Noir grape, due to its greyish-blue color. The Vitis Vinifera grape can also have a brown-pink, white or black appearance. The flavor of Pinot Grigio, like other wines, varies based on where it's grown, but the European Pinot Grigion tends to be more acidic with less body than the American version. Both, however, have a citrus aroma and pair well with salmon, shellfish and pork.

Now, on to reds:

Merlot

Merlot (the third most-produced wine) is a dark, blue-colored grape that's used for blending as well as varietal wines. It has a diverse flavor, so it goes well with many foods; typically having a medium body with hints of currant, plum and berry. Cabernet-like Merlots taste wonderful alongside charred or grilled meats, while more Pinot Noir-like Merlots pair well with salmon, mushroom dishes and greens. Lighter-bodied Merlots are tasty with shrimp, scallops and other shellfish, but Merlot rarely goes well with strong cheeses, as they overpower the flavor of the wine.

Pinot Noir

Pinot Noir is a black wine grape variety that is grown all over the world, but is predominately associated with the Burgundy region of France. It supposedly produces some of the best wines in the world, but is extremely difficult to cultivate and transform into wine. Pinot Noir is a delicate and fresh wine with no harshness. It has a fruity aroma with cherry, strawberry and plum, and pairs very well with grilled salmon, chicken, lamb and Japanese dishes - especially sushi.

Malbec

Malbec is of the purple grape variety, with an inky dark color and robust tannins. It's origin is also in the Bordeaux region of France, but is the most popular grape variety in Argentina, and is also grown in Chile, Australia and California. Again, Malbec has a varied taste depending on where it's grown, but it typically pairs best with any meat-based meal, foie gras and any Mexican, Cajun or Indian dish. It is an easy-to-drink red that has subtle tastes of plums, berries and spice.

Shiraz (or Syrah)

Shiraz is a dark-skinned grape grown internationally that is used to make powerful red wines. It's extremely popular, with an aroma of wild black fruit and an occassional toffee note, which comes from the wine resting in oak barrels. It's a spicy red, with intense flavors that pairs well with any meat, especially red.

Cabernet Sauvignon

Cabernet Sauvignon is one of the most recognized red wine grape varieties in the world, and is also highly suggested to be the best. It's grown in almost every wine-making area in a wide variety of climates. Since it is such a bold, full-bodied wine, it can easily overpower many food dishes, but fats and simple protein dishes are the best for this assertive red. When paired with meat or fatty dishes (creamy sauces, etc) the tannins in the wine become neutralized, which allows the fruits in the wine to become more highlighted and recognizable. As with Shiraz, Cabernet Sauvignon gets a subtle flavor from resting in oak barrels, although in Cabernet a vanilla can be noticeable rather than toffee.

Zinfandel

Zinfandel is a red grape that produces a robust wine, which in cooler areas has red berry fruit flavors such as raspberries, and in warmer areas contains tastes of blackberry, anise and pepper. Depending on the freshness and heaviness of the wine, some food pairings that go well with Zinfandel are pizza, grilled meats, barbecued meats and tomato-sauce pasta.

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I hope you've enjoyed reading about different wine varieties. Tomorrow we're headed to Shelburne Vineyard to learn about the wine-making process among other interesting facts about wine, which I'm very excited to share with you afterwards! Again, if there is anything you're keen on learning about, please feel free to leave a comment on here or our Facebook wall and we'll be sure to post a response.

Lastly, don't forget to enter our contest by clicking here to win tickets to the Burlington Wine and Food Festival on June 23 at the Waterfront Park!



Image 1 via goodharbor.com
Image 2 via menageatroiswines.com
Image 3 via oysterbaywines.com
Image 4 via triowine.com.au
Image 5 via lunarossawinery.com
Image 6 via quixotewines.com
Image 7 via piperbeverages.com
Image 8 via mingwo.com
Image 9 via gooddrop.wordpress.com
Image 10 via napacellars.com
Background information via Wikipedia & French Scout

Happy Wine Month! Celebrating June with the Burlington Food and Wine Festival

It's June 1, which means Burlington Hyundai Subaru is beginning its celebration of wine month. Don't worry, we're not at our desks clinking glasses of Merlot, but we are celebrating with contests, prizes and a ton of blogs featuring everything wine - from the process of making it down to pairing wine with foods, we'll have it all.

Wondering why a car dealership has chosen to have a month dedicated to vino? Well, we're sponsoring our good friends who have put together the amazing Burlington Wine and Food Festival, which will be on June 23 at the Waterfront Park. If you're interested in free tickets (who isn't?) head to our promotions page here and enter to win!

If at any time there's something you want to know about wine, anything at all, post your question or request on our Facebook wall and we'll be sure to feature it in a post.