The Imbiber's Report

Our Bi-Weekly Newsletter with Product Reviews and Much More!


October 15, 2016


ourmomentPotentially, there could be fourteen more Blue Jays’ games before the end of the World Series. All of the games against Cleveland are scheduled for 4:00 pm or 8:00 pm starts, which means preparing and eating dinner will a bit more challenging if you want to watch the game. We will get pretty casual with dinner during October baseball, eating wherever it’s best to catch the game. It could be a picnic on the living room floor in front of the big screen, a laptop on the dinner table or whatever it takes to watch the series.

We will include the obligatory ‘beer and wing’ night in the schedule but will try and mix it up as much as possible. While watching the game, we’ll nosh on tapas or antipasti from ingredients that are already prepared and enjoy them with lighter wines like Pisse-Dru Beaujolais, Dunavar Pinot Grigio or even Segura Viudas. Take-out sushi, pizza and Thai will also play a role in how we nourish ourselves down the stretch. Enjoy it while you can: it’s a very special time for all Blue Jays fans.

We have a single white wine released through Vintages this weekend and a recipe to match. We’ll introduce you to the new packaging for Deakin Estate, tell you about a pumpkin festival and update you on our latest promotions available at the LCBO.

Go ahead and ‘crack a cold one’ while you read The Imbiber’s Report, prepare dinner and watch for Blue Jay updates on your smart device.


VINTAGES RELEASE, October 15, 2016
Pre Baron Sauvignon 2015Domaine Pré Baron
Sauvignon Touraine AOP
Loire Valley, France
107128 $16.95
294 (12 pack) cases available

Silver Medal - Concours Général Agricole 2016
Silver Medal - International Wine Challenge 2016
Bronze Meal - Decanter 2016
Vintages Panel: “A delicate and graceful Savvy, with zesty lemon, gooseberry, grass and asparagus aromas and flavours with a lip-smacking saline minerality. The finish is lengthy and ultra-crisp. Pair with seafood and green salads”.

Domaine Pré Baron is located just outside of the small village of Oisly, north of the Cher River in the heart of Touraine. This part of the Loire Valley is famous for producing bright Sauvignon Blanc wines and chèvre cheese, like Selles-sur-Cher and Sainte-Maure de Touraine. These two have a great affinity for each other and are considered one of the classic regional wine and food matches.

Family-owned for 5 generations, the estate is now in the care of Jean-Luc Mardon who has adopted sustainable viticultural practices by participating in France’s ‘Terra Vitis’ program. For information regarding the program click here

The Cheese Boutique in Toronto is currently featuring chèvre cheese from the Loire Valley and elsewhere.



Deakin Estate Sauvignon Blanc
Victoria, Australia
447060  $9.95

 Deakin Estate Sauvignon Blanc new label



We continue to feature wines from the LCBO’s E-Commerce program in a dedicated section called Ongoing On-Line Exclusives.

We have 2 new wines which have entered the program and are now available on-line and at the LCBO’s Chilean Boutique store at 5100 Erin Mills Parkway.  Casa Silva’s 1912 Vines Sauvignon Gris is both eclectic and rare, while their Los Lingues Carmenere is a single vineyard wine which has previously been available through Vintages.  They can be purchased by the case on-line or by the bottle at the store.

Here’s what is currently available:


Casa Silva Sauvignon Gris 1912 VinesCasa Silva 1912 Vines Sauvignon Gris 2015, Colchagua Valley, Chile
LCBO# 236322                                
In Store: $19.25 per bottle; Online: $231.00 per case of 12
Produced with grapes from the Angostura Estate planted in 1912, this wine has a delicate nose with melon aromas and mineral notes. The palate is fresh with tropical flavours and notes of meyer lemon and apple ending in a crisp finish.

91pts, Robert Parker's Wine Advocate ‘14
91pts, Chile’s Descorchados Wine Guide ‘14
90pts, Stephen Tanzer's Int’l Wine Cellar ‘14

Order here.






Casa Silva Los Lingues Carmenere 2014Casa Silva Los Lingues Carmenere 2014,  Colchagua Valley, Chile
LCBO# 236314    
In Store: $19.30 per bottle; Online: $231.60 per case of 12
The nose is intense with notes of ripe black fruits with hints of wild forest fruits. On the palate there is good balance between fruit and oak with notes of boysenberries and hints of tobacco. It has a good structure with round tannins and an excellent finish.

91pts, James Suckling
91pts, Wine & Spirits Magazine '12
90pts, Stephen Tanzer's Int’l Wine Cellar ‘14
90pts, Chile’s Descorchados wine guide

Order here.






Secreto Sauvignon Blanc 2015, Casablanca, Chile
LCBO# 224526
In Store: $14.10 per bottle; Online: $169.20 per case of 12
A complex nose of grapefruit, pineapple and sea salt (one of the vineyards is 11 km from the sea) repeats on the palate producing a wine perfect for sipping, seafood and chévre.

90pts, Chile’s Descorchados wine guide

Order here.









Secreto Carmenere 2014, Colchagua Valley, Chile
LCBO# 224518
In Store: $14.15 per bottle; Online: $169.80 per case of 12
Carmenere has become a signature grape of Chile and really excels in the Colchagua Valley.  Almost half of this wine was aged for 9 months in French oak.  You’ll find notes of red fruits, blueberries and plums on the nose with fresh complex flavours on the palate which belie its price.  You may enjoy it now or cellar for the next 5 or 6 years. Although the dominant grape variety is stated on each label the “secret” is the addition of 15% of other grapes to enhance the flavour.

Order here.








secreto malbec

Secreto Malbec 2014, Colchagua Valley, Chile
LCBO# 224500
In Store: $14.15 per bottle; Online: $169.80 per case of 12
Although most people think of Argentina when they hear Malbec, more and more excellent Malbec wines are being produced in Chile. Two thirds of the wine spent 8 months in French oak, imparting a hint of vanilla which melds seamlessly with soft tannins.  Plums, sour cherries and violets are the dominant notes on this fresh, fruity wine.  Drink now or cellar for up to 6 years.

90pts, Chile’s Descorchados wine guide
89pts, Wine Spectator

Order here.










SV Brut Reserva New Bottle ***½ Waters on Wine – Christopher Waters, London Free Press
Segura Viudas Brut Reserva Cava
Penedès, Spain
216960 $14.95
“Popular brand Segura Viudas returns as a Value Award winner thanks to its fruitiness, freshness and complexity. InterVin judges praised its elegance, persistent bubbles and refined flavours. It’s a sparkling wine that’s flavourful enough to enjoy on its own and affordable enough to use as the base for mimosas or other sparkling wine cocktails”. 









Where else would see a schedule that includes wings and karaoke, fireworks, a parade, zombie walk, big meat draw, magic shows, a soap box derby and an antique car show? The Waterford Pumpkinfest has something for everyone and it runs this weekend.

There are dozens of other fall fairs and festivals on this weekend so if Pumpkinfest doesn’t grab your interest, check out some of these other options:







The following promotions are available now until November 5, 2016 at the LCBO:

Earn 4 Bonus Air Miles on Casal Thaulero Sangiovese IGT (#588996)

Earn 5 Bonus Air Miles on Deakin Estate Shiraz (#560821)

Earn 5 Bonus Air Miles on Chateau de Gourgazaud Minervois (#22384)

Earn 6 Bonus Air Miles on Alsace Willm Gewurztraminer Reserve (#269852)

Earn 6 Bonus Air Miles on Caliterra Sauvignon Blanc (#275909)

Earn 8 Bonus Air Miles on Les Dauphins Côtes de Rhône Réserve White (#450205)

Earn 8 Bonus Air Miles on Vodka Mudshake Orange Cream (#448175)

Earn 9 Bonus Air Miles on Fresita Sparkling Wine (#383901)

Save $1.50 on Segura Viudas Brut Reserva (#216960)

Save $2.00 on Wente Morning Fog Chardonnay (#175430)

Save $2.00 on Les Dauphins Côtes de Rhône Réserve Red (#385385)

Save $2.00 on Gran Feudo Reserva (#479014)



Find the following wines chilling in the Wine Fridge in Select Stores:
Alsace Willm Riesling Réserve (#11452)







Quiche is versatile, easy to prepare and is a good wine match. We like to highlight seasonal ingredients in quiches and will serve them for lunch and dinner. During the week, when we are pressed for time, we ‘cheat’ and use Tenderflake Deep Dish Pie Crusts. Follow the instructions on the package for ‘blind-baking’ (pre-baking the crust, so it holds its shape). Use your imagination and make up your own combo of flavours. This recipe uses 3 eggs and a cup of cream, which is a good start. You can use 2% or homogenized milk and add an additional egg yolk. Try adding your favourite cheese, ham, or veggie to the quiche. You just have to make sure that the egg and milk mixture fills the pie shell with a little room to spare.

This combo of leek, potato and goat’s cheese will match the Pré Baron Sauvignon Blanc nicely. Serve it with a side of lightly dressed greens.

Leek Potato and Goat’s Cheese Quiche


250g pack shortcrust pastry, fresh or frozen (or the aforementioned Tenderflake option)
2 Tbsp butter
1 Tbsp olive oil
1 medium leek, washed and sliced
1 medium potato, peeled and sliced
2 garlic clove, crushed
2 tbsp fresh thyme leaf
140g goat's cheese, broken into pieces
3 large eggs
1 cup whipping cream


Heat oven to 375F. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 350F.

Heat the butter and oil in a large frying pan, add the leek and potato slices and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat’s cheese and spread out evenly.

Whisk the eggs and cream together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm with a lightly dressed green salad.

Cheers! - Mark Donaldson, Editor and Factotum







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