2007 Cos Pithos

From Azienda Agricola Cos in southeastern Sicily's Bastonaca. A 40/60 blend of Frappato di Vittoria and Nero d'Avola, the grapes spend 7 months in terracotta amphorae, macerating and fermenting, before transfer into barrels for the "black one" and steel for the Frappato. The shortish squat bottle is strangely appealing. This wine is ready to go, all unsweetened strawberry preserves, mineral and cream. Sweet and ripe, but nowhere near jammy, soft and smooth, yet fresh and refreshing. The acidity lends itself more to sourness than brightness, but is just lively enough to make this thoroughly enjoyable. I say this is ready to go b/c the day 2 character was a little less appealing, at least on the nose, which became rather tired, musty, and even a bit sweaty. It was odd. The palate picked up a bit of acidity though, and some citrus pithiness, making this still very enjoyable once the nose settled. Quite possibly, the mood swings here are related to the low sulfite levels, so, pop, pour, and be prepared to finish. <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S6GaxA90OHI/AAAAAAAABIs/T7ykPJRSgHo/s400/IMGP3483.JPG" border="0" alt="Cos Pithos"><br />From <a href="http://www.cosvittoria.it" target="_blank">Azienda Agricola Cos</a> in southeastern Sicily's Bastonaca. A 40/60 blend of Frappato di Vittoria and Nero d'Avola, the grapes spend 7 months in terracotta amphorae, macerating and fermenting, before transfer into barrels for the "black one" and steel for the Frappato. The shortish squat bottle is strangely appealing. This wine is ready to go, all unsweetened strawberry preserves, mineral and cream. Sweet and ripe, but nowhere near jammy, soft and smooth, yet fresh and refreshing. The acidity lends itself more to sourness than brightness, but is just lively enough to make this thoroughly enjoyable. I say this is ready to go b/c the day 2 character was a little less appealing, at least on the nose, which became rather tired, musty, and even a bit sweaty. It was odd. The palate picked up a bit of acidity though, and some citrus pithiness, making this still very enjoyable once the nose settled. Quite possibly, the mood swings here are related to the low sulfite levels, so, pop, pour, and be prepared to finish.

Jukusei no Jozen Mizunogotoshi Junmai Ginjo [1 Koku - 28]

Another Shirataki product, from Echigo in Niigata Prefecture. Unlike the Tanrei Uonoma we had a few months ago, this comes from their Jozen Mizunogotoshi ("Pure Flavour") line. Specifically, this is an aged (jukusei) version of the junmai ginjo, tank-aged for 6 months at 3°C before bottling. Gohyakumangoku and Miyama-Nishiki milled to 55%, SMV +3, acidity 1.4, and 15.5% abv. Interestingly, the Miyama-nishiki is used exclusively for the kojimai ("malted" rice) and shubo (yeast starter), with a 50:50 blend of 1401 and 901 yeasts. The Gohyakumangoku is used only as kakemai (steamed rice) for adding to the moromi, the main mash.

Enough on the technical details though. The nose is light like a breeze, glutinous rice with a hint of bitter greens. Smooth, a little round, mineral and starch driven, a late prickle of acidity, a mild bitterness, a bit of spiciness mixed with a subtle anise, followed by a long, minty fresh melon finish, leaving my mouth coated in spring-water cleanliness, as if I'd just brushed my teeth. Lovely. My kind of dental hygiene. <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S56mUM8TzPI/AAAAAAAABIk/mpHcBvDcTR4/s400/IMGP3477.JPG" border="0" alt="Shirataki Jukusei no Jozen Mizunogotoshi Junmai Ginjo"><br />Another <a href="http://jozen.sakura.ne.jp/english/index.html" target="_blank">Shirataki</a> product, from Echigo in Niigata Prefecture. Unlike the <a href="http://www.jumanaidjimidjango.com/2009/11/shirataki-junmai-1-koku-49.html" target="_blank"><i>Tanrei Uonoma</i></a> we had a few months ago, this comes from their Jozen Mizunogotoshi ("Pure Flavour") line. Specifically, this is an aged (<i>jukusei</i>) version of the junmai ginjo, tank-aged for 6 months at 3°C before bottling. Gohyakumangoku and Miyama-Nishiki milled to 55%, SMV +3, acidity 1.4, and 15.5% abv. Interestingly, the Miyama-nishiki is used exclusively for the kojimai ("malted" rice) and shubo (yeast starter), with a 50:50 blend of 1401 and 901 yeasts. The Gohyakumangoku is used only as <i>kakemai</i> (steamed rice) for adding to the <i>moromi</i>, the main mash.<br /><br />Enough on the technical details though. The nose is light like a breeze, glutinous rice with a hint of bitter greens. Smooth, a little round, mineral and starch driven, a late prickle of acidity, a mild bitterness, a bit of spiciness mixed with a subtle anise, followed by a long, minty fresh melon finish, leaving my mouth coated in spring-water cleanliness, as if I'd just brushed my teeth. Lovely. My kind of dental hygiene.

Nanburyu Junmai

Nanburyu Junmai from Iwate Prefecture's Asabiraki Shuzo. Toyo Nishiki milled to 60%, SMV +2, acidity 1.4, 15.5% abv. The first time I had this, I was surprised by a rather prominent note of sugi - Japanese cedar. However, I was assured by the brewer that this isn't a taru-zake. Tasted from two more bottles, the wood spice is still there on the finish, not as strong though, even when not drunk in my "wappa" sugi cup. Still clean and light, a bit starchy through the mid-palate, followed by a touch of heat, and then the wood. Not my favorite sake, but more than adequate. <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5sTyTJ2v5I/AAAAAAAABF0/lutmalDafQ8/s400/IMGP3400.JPG" border="0" alt="Asabiraki Nanburyu Junmai"><br />Nanburyu Junmai from Iwate Prefecture's <a href="http://www.asabiraki-net.jp/" target="_blank">Asabiraki Shuzo</a>. Toyo Nishiki milled to 60%, SMV +2, acidity 1.4, 15.5% abv. The first time I had this, I was surprised by a rather prominent note of <i>sugi</i> - Japanese cedar. However, I was assured by the brewer that this isn't a <i>taru-zake</i>. Tasted from two more bottles, the wood spice is still there on the finish, not as strong though, even when not drunk in my "wappa" <i>sugi</i> cup. Still clean and light, a bit starchy through the mid-palate, followed by a touch of heat, and then the wood. Not my favorite sake, but more than adequate.

Two from Stadlmann

Thermenregion's best producer? My first encounter with the latest vintage of Stadlmann's single-vineyard Zierfandler (Mandel-Höh), and my first ever encounter with the Neuburger varietal, an "accidental" crossing between Sylvaner and Roter Veltliner.

2007 Neuburger - aroma of apples and gewurz, acacia flowers. Medium bodied, but very light and stony, good acidity, crisp, fresh, citric, leaves a tingle, and a fleeting flavour of apple juice. Very delicious, and delivering for $12.

2007 Zierfandler Mandel-Höh - surprisingly heavy and viscous, but nicely balance by the acidity. It's got tropical fruit, but not in the normal way, this was oddly sake-like fruit-wise... melon... and membrillo... i.e., still quince like '06, but a little more jammy. On the whole, larger and seems like there's more r.s. than the '06. All in all, pleasant wine, not quite as seductive or explosive as the '06, but perhaps still worth socking a couple away. <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S51wcs-LN9I/AAAAAAAABGM/Lzl-Pv13k1c/s400/IMGP3407.JPG" border="0" alt="Stadlmann"><br />Thermenregion's best producer? My first encounter with the latest vintage of <a href="http://www.stadlmann-wein.at/" target="_blank">Stadlmann</a>'s single-vineyard Zierfandler (Mandel-Höh), and my first ever encounter with the Neuburger varietal, an "accidental" crossing between Sylvaner and Roter Veltliner.<br /><br /><b>2007 Neuburger</b> - aroma of apples and gewurz, acacia flowers. Medium bodied, but very light and stony, good acidity, crisp, fresh, citric, leaves a tingle, and a fleeting flavour of apple juice. Very delicious, and delivering for $12.<br /><br /><b>2007 Zierfandler Mandel-Höh</b> - surprisingly heavy and viscous, but nicely balance by the acidity. It's got tropical fruit, but not in the normal way, this was oddly sake-like fruit-wise... melon... and membrillo... i.e., still quince like '06, but a little more jammy. On the whole, larger and seems like there's more r.s. than the '06. All in all, pleasant wine, not quite as seductive or explosive as the '06, but perhaps still worth socking a couple away.

Nogne Ø Winter Ale

Pretty warm these last couple of days, and no hints of snow... deluge, yes, snow, no. Time to knock of the last of the winter ales. 19°P, 30 IBU, 8.5% abv - probably didn't need quite this much warming. Oh well. Bright nose of sour cherry and dark chocolate, mid-bodied, creamy and smooth, cafe au lait, caramel, and a faint bitter earthiness. Easy drinkin', yet again!

[Watch The Two Beer Queers try to pronounce Nogne Ø. I think they'd already had a few. Jovial So-Pac types.] <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S51iS2xCCAI/AAAAAAAABGE/eCOH1T81afg/s400/IMGP3463.JPG" border="0" alt="Nogne Ø Winter Ale"><br />Pretty warm these last couple of days, and no hints of snow... deluge, yes, snow, no. Time to knock of the last of the winter ales. 19°P, 30 IBU, 8.5% abv - probably didn't need quite this much warming. Oh well. Bright nose of sour cherry and dark chocolate, mid-bodied, creamy and smooth, cafe au lait, caramel, and a faint bitter earthiness. Easy drinkin', yet again!<br /><br />[Watch <a href="http://www.twobeerqueers.com/2009/12/15/special-edition-nogne-o-winter-ale/" target="_blank">The Two Beer Queers</a> try to pronounce Nogne Ø. I think they'd already had a few. Jovial So-Pac types.]

Umenishiki Sake Hitosuji [1 Koku - 29]

From Ehime Prefecture's Umenishiki Yamakawa, this sake is a genshu junmai ginjo. Yamada Nishiki rice milled to 60%, SMV +5, acidity 1.9, 17% abv and brewed with #9 yeast. The nose brings to mind cotton candy, and the palate is full, round, and robust, initially quite sweet, but after a lengthy battle, finishes with a dry and acidic bite. The genshu (undiluted) character is evident, but never to excess - not hot or syrupy, but still assertive. Ehime prefecture has been known for delicate, round and sweet sake, unlike the dry and robust sake from neighbouring Kōchi. This sake seems to fall somewhere in between. A very enjoyable brew, one R. likes a lot, enough to siphon off a bottle to take with her to San Antonio this week. The remainder has evaporated with alarming quickness. Onwards! <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5mm-aQgY4I/AAAAAAAABFs/PleVubHKx5Y/s400/IMGP3392.JPG" border="0" alt="Umenishiki Sake Hitosuji"><br />From Ehime Prefecture's <a href="http://www.umenishiki.com/" target="_blank">Umenishiki Yamakawa</a>, this sake is a <i>genshu junmai ginjo</i>. Yamada Nishiki rice milled to 60%, SMV +5, acidity 1.9, 17% abv and brewed with #9 yeast. The nose brings to mind cotton candy, and the palate is full, round, and robust, initially quite sweet, but after a lengthy battle, finishes with a dry and acidic bite. The <i>genshu</i> (undiluted) character is evident, but never to excess - not hot or syrupy, but still assertive. Ehime prefecture has been known for delicate, round and sweet sake, unlike the dry and robust sake from neighbouring Kōchi. This sake seems to fall somewhere in between. A very enjoyable brew, one R. likes a lot, enough to siphon off a bottle to take with her to San Antonio this week. The remainder has evaporated with alarming quickness. Onwards!

Banff-ff-ff

R. and I spent the last week visiting friends and skiing in and around Banff-ff-ff. A great trip, with mostly amazing weather and great conditions, never mind what the locals think.


Driving Banff-ff-ff-wards.


The visitor of Banff-ff-ff.


Lake Louise, frozen.


R. wants you to notice the blue frozen waterfall. Shortly afterwards, she decided that the ice was getting thinner, and that we should turn back around.


Walking back towards the Fairmont Lake Louise... time to go ski.


Ski Lake Louise.


Look at that speed!


"Can we go now?"


XC at the Canmore Olympic Centre. There was also an international biathlon meet on this week, which resulted in us being lapped several times by some Baltic guy who was out training in the wee hours of the morning.


We didn't let him get us down though. It must have been all the extra wind-resistance we had, what with the lack of multi-coloured spandex and all.


A view of Canmore. The white patch at the base of the mountains is the Canmore Olympic Centre, where we XC'd.


Crowfoot Glacier. Third toe melted already.


Bow Lake.

A kite-boarder. I guess it's called kite-boarding.


Just before entering the Columbia Icefields.


R. getting stuck in the snow at Athabasca Glacier.


Snowtubing at Mt. Norquay.

Perhaps a bit too much spinning.


Upper Hot Springs in Banff. Perfect post-tubing wind-down. Or un-winding. Spin in the other direction. Driving home, what came on the radio? Hello 80's! Did you know he's Canadian?


Ice-fishing on Lake Minnewonka. Looks warm.


The gondola at Sunshine Village.


R. discovering A&W's root beer float. Can I get that back now?


Downtown Canmore.


A quick stop at Canmore Wine Merchants, where we looked for some Canadian wines and tried a couple of non-Canadian things:

2007 Bichot Bourgogne Vielle Vignes - light, pure fruit, clear, clean, good acidity. Very approachable.

2006 Mas du Soleilla Petit Mars (Languedoc) - a blend of syrah, grenache and carignan. Fairly extracted, peppery tannins, medium bodied. Big and ripe without tipping over to jammy, palatable stuff.



At the top of the Continental Divide, just shy of 9,000 feet. Criss-crossing between "Sunny Alberta" and "Beautiful British Columbia."


Slopeside sake, the universal refreshment.


"You want me to ski where?"


That wasn't so bad, was it?


No, but it could have been... that back there is Delirium Dive. Just like the K-2.



Well, after a week of skiing, and 80's flashbacks, we just had to rent this teen-scene ski classic! I want my two dollars!


Finally, some Canadian culinary delicacies... Tim Horton's Timbits. The other Canadian highlight on this trip has to be Ontario's Creemore Springs Brewery's Premium Lager. Now owned by Molson, but still hand-crafting unpasteurised, unfiltered beer. I'm not usually a big lager drinker, but for this I can make an exception. If only I could find it closer to home!


A week of sensational weather comes to an end, but only as we head to the airport. A week full of sunny skies and warm-ish weather gets chased out by this snow storm. Stupendous timing! <object width="400" height="321"><param name="movie" value="http://www.youtube.com/v/5qUagJGeZhc&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/5qUagJGeZhc&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="321"></embed></object><br />R. and I spent the last week visiting friends and skiing in and around Banff-ff-ff. A great trip, with mostly amazing weather and great conditions, never mind what the locals think<span class="fullpost">.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f-JQYmXWI/AAAAAAAABEE/G-82rxxfbWo/s400/IMGP3133.JPG" alt="" id="BLOGGER_PHOTO_ID_5447101709298326882" border="0" />Driving Banff-ff-ff-wards.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f-I84wGFI/AAAAAAAABD8/elIyfUWkzs8/s400/IMGP3138.JPG" alt="Banff-ff-ff" />The visitor of Banff-ff-ff.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f-Ib72nHI/AAAAAAAABD0/xsIEhFjLPJI/s400/IMGP3161.JPG" alt="Lake Louise" />Lake Louise, frozen.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5f-H7h7ptI/AAAAAAAABDs/XSeJ-7NLxA4/s400/IMGP3162.JPG" alt="waterstop" />R. wants you to notice the blue frozen waterfall. Shortly afterwards, she decided that the ice was getting thinner, and that we should turn back around.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f7vJ23EQI/AAAAAAAABDE/qxLBhByegbc/s400/IMGP3164.JPG" alt="" />Walking back towards the Fairmont Lake Louise... time to go ski.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_9T848u4wxrU/S5gGzvV1v_I/AAAAAAAABE0/JeChWCzGMbU/s400/IMAG0190.jpg" alt="" border="0" />Ski Lake Louise.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5gGy9QGBkI/AAAAAAAABEs/kC1KluHLx4g/s400/IMAG0196.jpg" alt="" border="0" />Look at that speed!<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5f7u9v30gI/AAAAAAAABC8/xvJzZmLJ8gY/s400/IMGP3165.JPG" alt="" />"<span style="font-style: italic;">Can we go now</span>?"<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5f7upjHgoI/AAAAAAAABC0/fnazfM2XeCc/s400/IMGP3172.JPG" alt="" />XC at the Canmore Olympic Centre. There was also an international biathlon meet on this week, which resulted in us being lapped several times by some Baltic guy who was out training in the wee hours of the morning.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f7uGI_ojI/AAAAAAAABCs/fxhvbkZSvc4/s400/IMGP3177.JPG" alt="" />We didn't let him get us down though. It must have been all the extra wind-resistance we had, what with the lack of multi-coloured spandex and all.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5f7tkXLJlI/AAAAAAAABCk/F3ZJDx5wqGg/s400/IMGP3189.JPG" alt="" />A view of Canmore. The white patch at the base of the mountains is the Canmore Olympic Centre, where we XC'd.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5f43dxsbjI/AAAAAAAABCc/CRDWidIEI-E/s400/IMGP3205.JPG" alt="Crowfoot Glacier" border="0" />Crowfoot Glacier. Third toe melted already.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f43Og3qUI/AAAAAAAABCU/HeW--SrsWYY/s400/IMGP3214.JPG" alt="Bow Lake" border="0" />Bow Lake.<br /><br /><br /><div style="text-align: center;"><object width="320" height="266" class="BLOG_video_class" id="BLOG_video-c01d6597b363673a" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="movie" value="http://www.blogger.com/img/videoplayer.swf?videoUrl=http%3A%2F%2Fv11.nonxt6.googlevideo.com%2Fvideoplayback%3Fid%3Dc01d6597b363673a%26itag%3D5%26begin%3D0%26len%3D86400000%26app%3Dblogger%26et%3Dplay%26el%3DEMBEDDED%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1271134368%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D554DE82D5C6F4677A156CB33D66E05F2C7AF721E.715D973F3DB3F0EA5FC74B1998C008E60F738B8D%26key%3Dck1&thumbnailUrl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3Dc01d6597b363673a%26offsetms%3D5000%26itag%3Dw320%26sigh%3DZ8K3pLls_10EDklpFpXEifcWWDM&messagesUrl=video.google.com%2FFlashUiStrings.xlb%3Fframe%3Dflashstrings%26hl%3Den&nogvlm=1"> <param name="bgcolor" value="#FFFFFF"> <embed width="320" height="266" src="http://www.blogger.com/img/videoplayer.swf?videoUrl=http%3A%2F%2Fv11.nonxt6.googlevideo.com%2Fvideoplayback%3Fid%3Dc01d6597b363673a%26itag%3D5%26begin%3D0%26len%3D86400000%26app%3Dblogger%26et%3Dplay%26el%3DEMBEDDED%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1271134368%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D554DE82D5C6F4677A156CB33D66E05F2C7AF721E.715D973F3DB3F0EA5FC74B1998C008E60F738B8D%26key%3Dck1&thumbnailUrl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3Dc01d6597b363673a%26offsetms%3D5000%26itag%3Dw320%26sigh%3DZ8K3pLls_10EDklpFpXEifcWWDM&messagesUrl=video.google.com%2FFlashUiStrings.xlb%3Fframe%3Dflashstrings%26hl%3Den&nogvlm=1" type="application/x-shockwave-flash"></embed></object> <a href="rtsp://v4.cache3.googlevideo.com/video.3gp?app=blogger&fmt=13&cid=c01d6597b363673a" type="video/3gpp"><img width="320" height="266" alt="video" src="http://video.google.com/ThumbnailServer2?app=blogger&contentid=c01d6597b363673a&offsetms=5000&itag=w320&sigh=Z8K3pLls_10EDklpFpXEifcWWDM" class="BLOG_mobile_video_class" id="BLOG_mobile_video-c01d6597b363673a"></a></div>A kite-boarder. I guess it's called kite-boarding.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f42qVRZBI/AAAAAAAABCM/Y0STqkQvu40/s400/IMGP3234.JPG" alt="cliff" border="0" />Just before entering the Columbia Icefields.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5f42CW7_LI/AAAAAAAABCE/VuJ1_-WBvDY/s400/IMGP3277.JPG" alt="Athabasca" border="0" />R. getting stuck in the snow at Athabasca Glacier.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5dFTiXLyOI/AAAAAAAABBU/MevLHJYeFeE/s400/IMGP3310.JPG" alt="" id="BLOGGER_PHOTO_ID_5446898476271782114" border="0" />Snowtubing at Mt. Norquay.<br /><br /><br /><div style="text-align: center;"><object width="320" height="266" class="BLOG_video_class" id="BLOG_video-4e15f4ddbdc0e27" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="movie" value="http://www.blogger.com/img/videoplayer.swf?videoUrl=http%3A%2F%2Fv2.nonxt4.googlevideo.com%2Fvideoplayback%3Fid%3D04e15f4ddbdc0e27%26itag%3D5%26begin%3D0%26len%3D86400000%26app%3Dblogger%26et%3Dplay%26el%3DEMBEDDED%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1271134368%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D5F250CA676357AB8A0797A73AC7D490C93DAB553.5165C7E124A8968FBC089FF24C35FB34B91F5180%26key%3Dck1&thumbnailUrl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3D4e15f4ddbdc0e27%26offsetms%3D5000%26itag%3Dw320%26sigh%3DG6lDoZ1Pj2WTfct8WflkqmCXHWI&messagesUrl=video.google.com%2FFlashUiStrings.xlb%3Fframe%3Dflashstrings%26hl%3Den&nogvlm=1"> <param name="bgcolor" value="#FFFFFF"> <embed width="320" height="266" src="http://www.blogger.com/img/videoplayer.swf?videoUrl=http%3A%2F%2Fv2.nonxt4.googlevideo.com%2Fvideoplayback%3Fid%3D04e15f4ddbdc0e27%26itag%3D5%26begin%3D0%26len%3D86400000%26app%3Dblogger%26et%3Dplay%26el%3DEMBEDDED%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1271134368%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D5F250CA676357AB8A0797A73AC7D490C93DAB553.5165C7E124A8968FBC089FF24C35FB34B91F5180%26key%3Dck1&thumbnailUrl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3D4e15f4ddbdc0e27%26offsetms%3D5000%26itag%3Dw320%26sigh%3DG6lDoZ1Pj2WTfct8WflkqmCXHWI&messagesUrl=video.google.com%2FFlashUiStrings.xlb%3Fframe%3Dflashstrings%26hl%3Den&nogvlm=1" type="application/x-shockwave-flash"></embed></object> <a href="rtsp://v4.cache3.googlevideo.com/video.3gp?app=blogger&fmt=13&cid=4e15f4ddbdc0e27" type="video/3gpp"><img width="320" height="266" alt="video" src="http://video.google.com/ThumbnailServer2?app=blogger&contentid=4e15f4ddbdc0e27&offsetms=5000&itag=w320&sigh=G6lDoZ1Pj2WTfct8WflkqmCXHWI" class="BLOG_mobile_video_class" id="BLOG_mobile_video-4e15f4ddbdc0e27"></a><br /></div>Perhaps a bit too much spinning.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5dFTfgFipI/AAAAAAAABBM/7wD5Uk7YjfM/s400/IMGP3314.JPG" alt="" id="BLOGGER_PHOTO_ID_5446898475503815314" border="0" />Upper Hot Springs in Banff. Perfect post-tubing wind-down. Or un-winding. Spin in the other direction. Driving home, <a href="http://www.youtube.com/watch?v=A9p0Ac5bLlI&feature=related" target="_blank">what came on the radio</a>? Hello 80's! Did you know he's Canadian?<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5dFTLbFCcI/AAAAAAAABBE/A31DeguCWLk/s400/IMGP3317.JPG" alt="" id="BLOGGER_PHOTO_ID_5446898470114101698" border="0" />Ice-fishing on Lake Minnewonka. Looks warm.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5dFSmxcIjI/AAAAAAAABA8/TMv62rG1aiQ/s400/IMGP3323.JPG" alt="" id="BLOGGER_PHOTO_ID_5446898460275778098" border="0" />The gondola at Sunshine Village.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5dDb-ag74I/AAAAAAAABA0/6sfl_1F3flY/s400/IMGP3352.JPG" alt="" id="BLOGGER_PHOTO_ID_5446896422217641858" border="0" />R. discovering A&W's root beer float. Can I get that back now?<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5dDbUZeBiI/AAAAAAAABAs/qRunRWQcsE8/s400/IMGP3354.JPG" alt="" id="BLOGGER_PHOTO_ID_5446896410938967586" border="0" />Downtown Canmore.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5gFH3wqMpI/AAAAAAAABEU/vqzTa2dzjxY/s400/IMGP3373.JPG" alt="Canmore Wine Merchants" />A quick stop at Canmore Wine Merchants, where we looked for some Canadian wines and tried a couple of non-Canadian things:<br /><br /><span class="fullpost"><span style="font-weight: bold;">2007 Bichot Bourgogne Vielle Vignes</span> - light, pure fruit, clear, clean, good acidity. Very approachable.<br /><br /><span style="font-weight: bold;">2006 Mas du Soleilla Petit Mars</span></span> (Languedoc)<span class="fullpost"> - a blend of syrah, grenache and carignan. Fairly extracted, peppery tannins, medium bodied. Big and ripe without tipping over to jammy, palatable stuff.<br /></span><br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_9T848u4wxrU/S5dDbEmYxsI/AAAAAAAABAk/hFFp-5pCr5E/s400/IMGP3364.JPG" alt="" id="BLOGGER_PHOTO_ID_5446896406698182338" border="0" />At the top of the Continental Divide, just shy of 9,000 feet. Criss-crossing between "Sunny Alberta" and "Beautiful British Columbia."<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5dDa-7fCOI/AAAAAAAABAc/QrqhA4x-ZoI/s400/IMGP3365.JPG" alt="" id="BLOGGER_PHOTO_ID_5446896405176060130" border="0" />Slopeside sake, the universal refreshment.<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_9T848u4wxrU/S5dArDRsXRI/AAAAAAAABAU/8KFg5-Sbmh0/s400/IMGP3360.JPG" alt="" id="BLOGGER_PHOTO_ID_5446893382685973778" border="0" />"<span style="font-style: italic;">You want me to ski where</span>?"<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5dAq-3UH5I/AAAAAAAABAM/R_W7IkG-Jak/s400/IMGP3371.JPG" alt="" id="BLOGGER_PHOTO_ID_5446893381501591442" border="0" />That wasn't so bad, was it?<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_9T848u4wxrU/S5dAqWwz9_I/AAAAAAAABAE/ek53MoQiHNQ/s400/IMGP3368.JPG" alt="" id="BLOGGER_PHOTO_ID_5446893370736900082" border="0" />No, but it could have been... that back there is Delirium Dive. Just like the K-2.<br /><br /><br /><object height="321" width="400"><param name="movie" value="http://www.youtube.com/v/AlEYRjlVtjg&hl=en_US&fs=1&"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/AlEYRjlVtjg&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" height="321" width="400"></embed></object><br />Well, after a week of skiing, and 80's flashbacks, we just had to rent this teen-scene ski classic! I want my two dollars!<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5gFHAfEZQI/AAAAAAAABEM/qHhhBXSfm9w/s400/IMGP3377.JPG" alt="Timbits" />Finally, some Canadian culinary delicacies... Tim Horton's Timbits. The other Canadian highlight on this trip has to be Ontario's <a href="http://www.creemoresprings.com/live/home.php" target="_blank">Creemore Springs Brewery</a>'s Premium Lager. Now owned by Molson, but still hand-crafting unpasteurised, unfiltered beer. I'm not usually a big lager drinker, but for this I can make an exception. If only I could find it closer to home!<br /><br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_9T848u4wxrU/S5c_MdBzEYI/AAAAAAAAA_0/XIasFaErOko/s400/IMGP3379.JPG" alt="bye bye Banff" border="0" />A week of sensational weather comes to an end, but only as we head to the airport. A week full of sunny skies and warm-ish weather gets chased out by this snow storm<span class="fullpost">. Stupendous timing!</span></span>

Funaguchi Kikusui Ichiban Shibori

Before heading to Goat's Eye Mountain

Funaguchi Kikusui Ichiban Shibori from Niigata Prefecture's Kikusui Shuzo, this "one-cup" sake is a nama genshu shiboritate honjozo. Kikusui is located in ski country, and this product was first released in 1972, with young skiers as the target market. Kikusui even recommends chilling this in the snow, something we are not averse to! Seimai-buai of 70% and 19.8% abv. Full-flavoured, sweet and intoxicating, pronounced fermented canteloupe taste. This is strong brew, a proper winter warmer. Red Bull for the sake-drinking classes. <div style="text-align: center;"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_9T848u4wxrU/S5fjmFn2xrI/AAAAAAAABBc/qB4Kyv-_GMM/s400/IMGP3355.JPG" alt="Funaguchi Kikusui Ichiban shibori" border="0" /><span style="font-size:78%;"><span style="font-style: italic;">Before heading to Goat's Eye Mountain</span></span></div><br />Funaguchi Kikusui Ichiban Shibori from Niigata Prefecture's <a href="http://www.kikusui-sake.com" target="_blank">Kikusui Shuzo</a>, this "one-cup" sake is a <i>nama genshu shiboritate honjozo</i>. Kikusui is located in ski country, and this product was first released in 1972, with young skiers as the target market. Kikusui even recommends chilling this in the snow, something we are not averse to! Seimai-buai of 70% and 19.8% abv. Full-flavoured, sweet and intoxicating, pronounced fermented canteloupe taste. This is strong brew, a proper winter warmer. Red Bull for the sake-drinking classes.

Shimantogawa Junmai Ginjo

Icefields Parkway

Shimantogawa Junmai Ginjo from Kochi Prefecture's Tosa-Kikusui Shuzo. Yamada Nishiki milled to 60%, SMV +4, acidity 1.5, 15% abv. Light, dry and smooth, with a notably bitter finish. I'm not sure how this would do at warmer temperatures, but it was just fine slopeside.

The Village at Sunshine Valley

<div style="text-align: center;"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5c5TZAsYnI/AAAAAAAAA_E/xlMDYU4pMD8/s400/IMGP3195.JPG" alt="Shimantogawa" border="0" /><span style="font-style: italic;font-size:78%;" >Icefields Parkway</span><br /></div><br />Shimantogawa Junmai Ginjo from Kochi Prefecture's <a href="http://www.tosa-kikusui.co.jp/nihonshu.html" target="_blank">Tosa-Kikusui Shuzo</a>. Yamada Nishiki milled to 60%, SMV +4, acidity 1.5, 15% abv. Light, dry and smooth, with a notably bitter finish. I'm not sure how this would do at warmer temperatures, but<span class="fullpost"> it was just fine slopeside.<br /><br /><br /><div style="text-align: center;"><span class="fullpost"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_9T848u4wxrU/S5c5Sk87-rI/AAAAAAAAA-0/yWh2gnbiKz0/s400/IMGP3346.JPG" alt="Shooting Shimantogawa" border="0" /></span><span style="font-size:78%;"><span style="font-style: italic;">The Village at Sunshine Valley</span></span></div></span>

Kuro-Ninki Junmai Ginjo

At Athabasca Glacier

Kuro-Ninki Junmai Ginjo from Fukushima Prefecture's Ninki-Ichi - "making the world's best sake by soul." Ninki Shuzo produces only tezukuri (hand-made) ginjo-shu. "Fukushima" rice milled to 60%, SMV +3.5, acidity 1.0, 15.4% abv. Full aroma, bakery notes, full flavoured, tangy, with melon and nut notes, a little starchy, but the acidity keeps this smooth, silky, and well-balanced. A satisfying, contemplative brew. <div style="text-align: center;"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9T848u4wxrU/S5c8bfmypjI/AAAAAAAAA_c/Y3ZS_-jDFXw/s400/IMGP3267.JPG" alt="Kuro-Ninki Junmai Ginjo" border="0" /><span style="font-size:78%;"><span style="font-style: italic;">At Athabasca Glacier</span></span><br /></div><br />Kuro-Ninki Junmai Ginjo from Fukushima Prefecture's <a href="http://www.ninki.co.jp" target="_blank">Ninki-Ichi</a> - "<i>making the world's best sake by soul</i>." Ninki Shuzo produces only <i>tezukuri</i> (hand-made) <i>ginjo-shu</i>. "Fukushima" rice milled to 60%, SMV +3.5, acidity 1.0, 15.4% abv. Full aroma, bakery notes, full flavoured, tangy, with melon and nut notes, a little starchy, but the acidity keeps this smooth, silky, and well-balanced. A satisfying, contemplative brew.