Sunday, July 20^th: I participated in a Q & A with members of the Marynissen Book Club called Wines & Spines. The event was held at the winery, outdoors under a tent. Julie Enns, the winery’s brand manager, who runs the club, sent me the following questions to answer about my series of wine murder mysteries featuring my wine writer/detective, Ezra Brant:

1. What inspired you to start writing wine-themed mysteries?
2. Did you plot your mysteries in advance or let the story evolve as you wrote?
3. Are any of your characters based on real people from the wine world?
4. Do you approach writing fiction differently than your wine journalism or nonfiction work?
5. How do you balance the technical aspects of wine with making the story accessible for readers who aren’t wine experts?
6. How did you choose the specific wine regions/settings?
7. Was there a particular murder mystery trope or author that influenced your approach on that side of things?
8. Did you have a favourite scene to write – or one that gave you the most trouble?
9. Will you ever work on another wine mystery? (I’m currently working on One Foot in the Graves.)
10. If your books were adapted into a film or series, who would play your lead character? (My answer: James Corden).
11. Do you have a go-to wine when writing or reading? (No, whatever’s at hand)
12. You’ve been writing about wine for decades – how has the Canadian wine industry changed most significantly during your career?
13. Was there a prolific wine in your life that made you fall in love with this as a career?
14. Has there been a “most surprising” or unexpected story that you’ve come across as a wine journalist?

One of the book club members baked these wonderful cookies for the event.

Wednesday, July 23^rd: The annual A Capella Niagara Chorus BBQ held in Niagara-on-the-Lake, in the garden of our member Howard. I made hummus and brought along a bottle of Studio by Miraval Rosé 2024. And, naturally, we sang.

Thursday, July 24^th: Our friend John Nadeau came over for dinner. He brought a bottle of Southbrook Triomphe Cabernet Franc Rosé 2023. I opened a bottle of Greasy Fingers Zesty Sauvignon Blanc 2024 (from South Australia, $17. Very pale straw in colour; gooseberry bouquet with grassy notes; medium-bodied, off-dry with ripe gooseberry and green plum flavours. Good length. (89)).

Friday, July 25^th: I tasted through the following Rosewood wines:

Rosewood whites

Rosewood Neptune Riesling 2020 (Beamsville Bench)
Light straw in colour with a lime tint; a bouquet of apple and citrus fruits with a reductive note of struck flint (bound-in sulfur); might to medium-bodied, tart, green apple and grapefruit flavours. Decant to allow the sulfur note to dissipate. (87)

Rosewood Afternoon Sauvignon Blanc Semillon 2021 (Niagara Peninsula)
66% Sauvignon Blanc, 34% Semillon. Bright, golden straw in colour; spicy, lemongrass and lanolin on the nose; light-bodied, leesy, crisply dry, minerally, lemony flavour. Bordeaux style. (89)

Rosewood Sauvignon Blanc 2021 (Lincoln Lakeshore)
Pale straw in colour; leesy, green plum, sweetgrass and tangerine peel on the nose; medium-bodied, dry, elegant, grapefruit and green plum flavours carried on bright acidity. (90)

Rosewood reds

Rosewood Blau 2023 (Niagara Peninsula)
The Austrian grape Blaufränkisch. Light purple in colour; cherry and pomegranate on the nose with a smoky note; light-bodied, dry, fruit-forward, cranberry and cherry flavours with lively acidity and good length. Chillable. (90)

Rosewood Low Fidelity Pinot Noir 2021 (20 Mile Bench)
Medium ruby colour; lifted, black raspberry nose with oak spice; medium-bodied, dry, richly extracted raspberry and cherry flavours; firmly structured with evident but ripe tannins. Good length, finishing on a note of cinnamon. (89–90)

Rosewood Pinot Noir 2020 (20 Mile Bench)
Ruby colour; toasty, spicy, raspberry with vanilla notes on the nose; medium-bodied, dry, elegant raspberry and black plum flavours; firmly structured, well-balanced with well-integrated oak. (91) Food match: Beef Bourguignon; roast lamb; game birds; Camembert.

Rosewood Looking Glass 2022 (Niagara Peninsula)
A blend of 72% Cabernet Franc, 17% Petit Verdot, 11% Cabernet Sauvignon. Deep ruby in colour; cedary, black fruit nose with oak spice; medium to full-bodied, dry; firmly structured, black plum, Bing cherry and currant flavours with racy acidity kept in check by robust, ripe tannins. (90)

Saturday, July 26^th: To Southbrook to hear a talk by Chef Alvin Leung, who was selling his new cookbook, My Hong Kong. Alvin is a three-star chef and the coach of Canada’s team in the Bocuse d’Or competition in Dijon. Had a glass of Southbrook Triomphe Chardonnay 2023 while we listened.

Alvin Leung

Sunday, July 27^th: Deborah and I were invited to Henry of Pelham’s Grand Opening of their new cellar, where we had a tasting of the following wines:

• Speck Family Reserve Cabernet-Merlot 2023
• Speck Family Reserve Cabernet-Merlot 2007
• Speck Family Reserve Cabernet-Merlot 1998
• “Lost Boys” Bin 106 Baco Noir 2023
• “Lost Boys” Bin 106 Baco Noir 2021
• “Lost Boys” Bin 106 Baco Noir 2020

Henry of Pelham has an enviable history of making great Baco Noir – a much-maligned grape in Ontario.

Paul Speck in his new cellar

Henry of Pelham’s barrel cellar tasting

Other wines tasted this week: With the barbecued ribs, I served Greasy Fingers Big Bold Cabernet Sauvignon 2022 (South Australia, good value at $17. Deep purple-ruby in colour; cedary, plum and blackcurrant nose with notes of vanilla and oak spice; full-bodied, fruity, easy drinking; firmly structured with lively acidity, black fruit flavours with a note of dark chocolate; a touch of sweetness on the end taste.) For dessert, crême brulée.