ask a sommelier

I feel like my palate has changed over time. Is that a thing?

—Andrea Johnston

Yes, our palates change over time! Wines change, wine styles change, and our opinions about wine styles change—all of which affect how we respond. Age can also be a factor: human taste buds do not regenerate as quickly as we get older, which can mean a greater preference for bolder flavours.

Then there is the factor of acquired tastes: over multiple trials and a willingness to keep trying, appreciation for a previously rejected food or drink can develop (try a dry fino Sherry 10 times—I suggest Hidalgo). This brings environment and emotion into play: surrounded by people you love who are lovers of a particular wine style, seismic palate shifts can happen. As well, the “same” wine changes over multiple decades: 1970s Bordeaux reds were about 12% alcohol, and tannins were sharper; today, the same cuvée might weigh in at 14.5% with riper tannins. All in all, an ever-moving set of factors can contribute to your perception of wines changing over time. Trust your palate (and your favourite wine expert) to guide you through new and exciting wines as your tastes change!

—Sylvia Jansen

What is your best advice for choosing a wine at a restaurant when you aren’t familiar with what is on the wine list?

—Aidan Biggs

Wine lists can be intimidating! Use these helpful tips to make your decision-making a little easier:

Pre-plan: Many restaurants have their wine list posted online, so looking them up before you go can help the decisionmaking process or can give you time to research what some exciting food and wine pairings could be.

Ask the staff: Asking staff for help navigating a wine list is the best tool at your disposal. Depending on how much wine training they have, they can direct you to the best pairings with your meal or let you know the current customer favourites. Many restaurants offer samples for by-the-glass pours. Don’t be afraid to ask, as it will help the server learn your palate and lead you toward the best choice. permitted to a small extent. Some wines labelled as “made with organic grapes” indicate that the winemaking is not totally organic, in that sulphites or other adjuncts may be used. Many winemakers (especially in Europe) who have farmed organically for generations cannot be bothered to pay for certification, so just ask us for our favourite organic winemakers (both certified and stubbornly uncertified).

Organization: Look at how the menu is laid out. Many casual sit-down restaurants organize the list by style (light wine to bold wine), and you can narrow down options using this system. If wines are listed by region, remember: what grows together goes together—if you order pasta, try an Italian wine; if you have a meat-heavy meal, try something from Argentina.

Wines by Domaine Montrose, including their Viognier ($22.99) and their Salamandre Cabernet Sauvignon/Syrah ($41.99), are beautiful organic French wines. I also recommend ERA’s Pinot Grigio ($19.99) and Montepulciano d’Abruzzo ($18.99) as lovely, affordable Italian options.

Text Team Jones: Our Text A Sommelier service is the perfect tool when you are stuck deciding! Simply text a photo of the wine list to 204-400-0499 (from 9 am to 9 pm), and one of our highly trained wine experts will get back to you within minutes with rescue recommendations. Our customers have texted us menus from Hawaii to Tuscany to get our recommended food and wine pairings!

—Ricki-Lee Podolecki

What is the difference between organic and biodynamic wine?

—Jessica Stewart

The goals of both biodynamic and organic viticulture are to strengthen the vineyard and improve fruit (and therefore wine) quality at the same time. Some of the most prestigious and well-respected wine producers around the world grow their grapes organically or practice biodynamic principles.

Organic wines follow distinct practices that are regulated by regional certification rules. Broadly, growing organic grapes means farming without using synthetic pesticides, herbicides, or synthetic fertilizers to boost your crops. In the winemaking process, sulphites cannot be added to organic wines, but those that occur naturally (as a byproduct of the winemaking process) are

Biodynamic wines follow many of the same principles as organic, but biodynamic winemaking also encompasses holistic, almost spiritual, components that synchronize growing practices with lunar and celestial phases. Biodynamic principles, created by Rudolf Steiner, consider the vineyard a continuous ecosystem—the living soil, flora and fauna, and grape vines are all a part of this interrelated system. Some growing principles are also based on an astronomic calendar that equates different days in the growing cycle to each of the elements (earth, wind, water, and fire). Each element correlates to biodynamic growing principles. For example, if the calendar indicates an “earth” day, it is a root day in the vineyard, making it the best time to prune the vines. An “air” day indicates a flower day, meaning it is best to leave the vines alone so they can blossom. A “water” day on the calendar is a leaf day in the vineyard, meaning it’s a good day to water your vines, and a “fire” day is a fruit day, meaning it is time to harvest the grapes.

We have some really beautiful biodynamic wines in the store, including Jonc-Blanc Fruit Rouge from Bergerac, France ($29.99) and Kaltern K White from Trentino-Alto Adige, Italy ($23.99). We also carry four biodynamic wines from Zinck’s Portrait line: Pinot Noir ($36.99), Pinot Gris ($29.99), Gewürztraminer ($29.99) and Pinot Blanc ($25.99).

—Saralyn Mehta

QUESTIONS FOR OUR SOMMELIERS?

TEXT (9 AM-9 PM): 204.400.0499 @JONESWINEMERCHANTS