Marquis Wine Club
1034 Davie St. V6E 1M3 Vancouver, BC, Canada

Great article on the hospitality industry http://www.justgrapeswine.com//globalism-localism-romant/

Reason #12 to join Marquis Wine Club: Access to hand-selected, hidden gems, and limited released wines every month including Exclusive E-Offers like this from our friends at Blue Mountain Vineyards!

Just a friendly reminder that our 1st Zoom tasting will be held today, Wednesday April 29th @ 5:00pm Please DM or message me on FB, IG or Linked in for the code and password. Have a few good ideas for our next tasting on May 13th. Cheers and Stay Safe

Greetings all, I trust you are doing well. I have participated in a few Zoom tastings and we are ready to launch ours, it will be Wednesday April 29th @ 5:00pm. More details to follow on Monday. I will open a bottle of red and white, not sure which ones yet but I will keep you posted. If you wish please feel free to open any bottle you want and we can talk about them. We can also talk about what you want to learn about wine, everyone is different, so ask away via the chat part of zoom app. If we get too many people signed up I may split up the group to either an or later or the next day

Greetings all, what a glorious day. A couple of items. My post last week about Zoom tastings is getting some traction. If you would like to sign up for them DM me via Instagram, Our FB Page Linked in or email me for those of you who have my email address, and I will personally invite you. What I want to avoid is all the BS that is happening on Zoom meetings, porn, hate literature, we want none of that. @NicolePorterWellnness has asked me for an interview on bio-dynamic wines. Pretty cool, she will re-post it. The two wines and cider we will be talking about are; @tement Blanc from Austria @EricBodelet with his hand crafted ciders and #Lesheritiersducomtelafon Macon -Uchizy

Last night I hosted my 1st Zoom wine tasting. It was last minute as the fellow they had scheduled had to have last minute heart surgery. I tasted these two wine last night. 2019 Synchromesh Riesling, absolutely delicious, 9.3% alcohol. Did not have time to chill it and it was still refreshing, great freshness and acidity well done Dickinson family. ... The red was a from Domaine des Ouches Bourgueil 'Ioranda' 2016 Cabernet Franc, 12% alcohol, a stunningly refreshing savoury wine. So much so that I am embarrassed to say I drank the whole bottle. This leads me to my next question. Would any of you be interested in joking a virtual wine tasting? Each of you would open a bottle, as I would too, and we would talk about the wines. Interestingly it would be good to plate different types of food to see how you the food and wine work. I did some thing similar decades ago. There would be black and green olives, a small piece of artichoke, two pieces of brie cheese one with some cracked pepper on it and the other piece with no pepper on it and some blue cheese. Is anyone out there be willing to join in send us an email at [email protected] Thanks for all your support @powered_by_riesling @domainedesouches

Exceedingly excited about the arrival of these great new wines from Austria. All bio-dynamically framed and 12.5% alcohol.

Our top picks for ‘Wines of the Week’ Raimat 2016 Boira Garnatxa Marques De Caceras 2018 Rioja Rosé Moma 2016 Bianco

A long time ago I remember watching Phil Donahue, ya ok I am dating myself, he was interview William F Buckley Jr. Slouched down in his seat, tie askew, somewhat dishelved he was asked why does he have to use all those fancy words. His reply, and somewhat elitist was the English language, like others, was created to describe specific things, happenings nuances, otherwise how would people in specific fields communicate with each other. Definitely not as smart and hopefully no ...where near as arrogant wine language is essentially the same. So with that in mind, here are a few terms that you will hear in the wine biz Tannin - think tea, that mouth drying feeling you get when you drink a strong tea Acid - think lemon juice, brings vibrancy to a wine. Greeks love putting lemon on everything, try it on French fries, brings life to food and wine too. Sweetness - we all know what this is, some wines can be way too sweet. If it hurts the back of your teeth the wine is too sweet Finish - how does the wine feel when you drink it, does it give you pleasure, causes you face to wince, do you want a second glass Balance - like a good book, a good start, middle and finish. All of the above three in balance, yes everyone's taste is different but we have to have a base. Racking- the process of transferring wine from one barrel to another, airing it out in French its called soutirage Terroir - there is no English translation, essentially the plot of land, region too, exposition of the land to the sun, rain, wind, minerals in the ground and the hand of man. All sites are not the same. Here is an example, we have all seen tomatoes grown in a garden, some grow well and others, 20 feet part do not grow well - that is terroir Subois - French term, fresh tossed earth, a sense of place, mushroom, think shitake, morels etc Garrigue or Maquis - underbrush, shrubs, could be sage, fennel, basil. Note the term Maquis was used to describe the French Underground or Resistance in WW . A great book to read is the Maquis Soldiers of the Night by David Schoenburn SO2 - Sulphur, this is the nasty stuff that smells like rotten eggs, causes your sinuses to close up and causes you to sneeze and gives you a headache Petillant - slightly fizzy, sparkling. Like a 3 year old child Wines also taste different with different types of foods & sauces. Experiment; take bite of your steak, sip your wine, then add some salt to the steak take another sip of wine, what happens to the wine. Write it down, then perhaps add some pepper, take another sip. This is how you build your base of knowledge, one glass at a time one meal at a time. Get your friends to bring different wines the only thing that can happen is you have a good time. Hope this helps