anthony gismondi: remembering vancouver businessman and wine connoisseur albert givton - stainless steel wine cups
Earlier this month, Vancouver businessman and wine connoisseur Albert Gifton died of a long illness in Vancouver.
Because I'm often asked how I got into the industry, it's time to be honest.
I don't like beer. I like beer.
A Long Story: Albert GiftOn.
We met at the 1978 wine tasting in West Vancouver.
Albert has been improvising with friends, and one of them is my roommate's sister.
At that time, I lived with a group of young people who had just graduated from college.
They drank beer and I was the one who put the wine in my bed.
The idea of the person who liked wine instead of beer made me invited to the tasting that afternoon, which changed everything.
I met Albert Gifton that day and listened to him talking about half a dozen wines for the whole afternoon.
I was fascinated by his passion for each wine and his knowledge.
I soon felt that there was a lot to learn.
Albert was born in Cairo in 1945, but grew up in Israel before going to Canada.
His wine education was much ahead of most, even if he, like everyone else in that period, focused on Bordeaux, Burgundy, Champagne and ports.
Shortly after the first wine tasting, I learned about Albert's Le Tastevin wine club.
Before or after Vancouver, it's like no other wine club.
Albert plans to taste six to eight times a year and presents a theme, be it the region or the producer, and then he will go out and buy the wine and store them until the middle of the night.
Usually, he will wait years before the wine tasting is held, so that he can collect a few bottles of wine and present the story in the form of a "vertical Wine Tasting.
"Sometimes he will sample around visiting producers or wine celebrities who will tell his or her story to the club.
Before 1980, I was in charge of logistics, was in charge of tasting, worked with a team of volunteer club members who became the perfect event organizer, opened for 30 to 40 members and poured up to a dozen wines.
We have not learned and experienced some great wines.
When it comes to wine, Albert opened the great bottle very generously, or I should say the experience shared with all.
In many ways, this is the beginning of the outbreak of Vancouver's wine culture, and the Playhouse Wine Festival began a whole decade ago.
Along with Le Tastevin, a small group of us started tasting each other's homes once a month.
The host selected the theme.
We all brought a bottle from the cellar and before sharing our ideas with each other, we did our duty to taste the blind, score and write notes.
I learned a lot from those nights, the most important of which is to be a sommelier, to be disciplined and to be humble.
In the end, we began to understand that the more we know about wine, the less we know about it.
In the spring of 1985, Albert Gifton introduced wine consumers
Page newsletter is the first company to deal exclusively with "wine sold to Canadians in liquor stores.
He bought all the wines on the shelves in a typical Albert Gifton way;
We organized the wine tasting by theme, organized a wine tasting, and tasted all the blind things.
As of the end of 1990, the bond was issued quarterly, reaching a peak of 800 users.
When it comes to the selection and policy of the products and their wines, Albert is not soft.
It is understatement to say that wine consumers at LDB headquarters are unpopular, but wine drinkers like it.
As early as the 1980 s, he was equally strict with the local winery, accusing a winery of "fermented bath water ".
"Albert taught me the honesty and truth of wine writing and the generosity of sharing wine with people seeking knowledge.
Most importantly, however, he taught us to enjoy wine because of what it is and it can bring pure enjoyment to your life.
Weekend Wine PicksLiv Portuguese sake 2015, Cuifeng Vinhos, Portugal $ will be taken.
49 | 86/100 UPC: 5600205332859Liv Vinho Verde is made with avesso and arinto from sub-
Granite soil in white Australia.
The work of the vineyard is sustainable, while the work of the cellar is based on minimal intervention.
Fermented in stainless steel to maintain a fresh style.
The taste is mixed with the flavor of honey citrus with a hint of stone ore.
A perfect spicy sushi party wine. Vegan friendly. Fine value.
See you later $16 on ranch Risling 2016, Okanagan Valley, Colombia, United Kingdom, Canada.
SYL emphasizes their cool floral aspects using 99 | 86/100 UPC: 624738017491 long cool fermentationhigh altitude.
The palate is juicy, with a fresh cut green apple scent, and the palate is mixed with green apple, guava and lime peel.
Simple and Clean drinks.
Perfect Holiday party wine.
Muga Rioja Rosado 2016, Rioja, Spain $16.
99 | 89/100 UPC: the 615503050133/10 mix of 60/30 Muga rosado garnacha, viura and tempranillo is delicious.
Before spending 15-hours of immersion resulted in the perfect Provence eye for Patric coloring
Fermented in small barrels for 20 days, fermented on fine distillers for about 3 months, adding a layer of complexity.
Pear apricots and citrus watermelons are full of cool, mineral and delicious flavors.
Fish cakes, sushi and chicken are all served here.
Well done and valuable. Stock up.
Vehemencia Mencia 2014, bielso, CastillaLeon, Spain$27.
99 | 89/100 UPC: 606110403177 it's always a little tight when you open this wine, even a little bit reverted, so be sure to be careful.
Its appeal is to mix minerals, dirt and licorice into a fresh red color. fruited wine.
Everyone cheered the mencia grapes, soft and delicious, which is red for wine lovers.
You can hide it for three years or use roast lamb or pork now.
Denenhof cruische kerrtenpuver reslin kabinette 2015, the river of Germany, $36.
99 | 92/100 UPC: 04 260031855178 one of the most famous producers of Nahe is Helmut donenhof, thanks to the ability of the winery to produce a pile of lips
His Riesling is the epitome of liveliness and juicy, and he manages to incorporate complexity into delicious, young wines that will be aged forever.
If it's not fruity, kreucnacher kr ötenpfuhl Riesling Kabinett is nothing, but with the electric acidity preview the ripe red apples and pears,
Accurate and clear outline;
Drinking is a pleasure.
Red curry broth and lemon Boston chef Matt Jennings re-made traditional dishes for local modern flavors: cooking from my New England roots.
In the big bar
The dishes in modern style include fish and shellfish.
Try the size of these light dishes. 4 lbs (1. 8 kg)
Light dishes of 2 tablespoons (30 mL)
1 tablespoon rape oil1 (15 mL)
Roasted sesame oil 3 scallions, thin garlic cloves, thin lemon grass stems, trimmed up and down, and discarded outer leaves;
The bottom of the stem thin sliced8 ounces is third (226 g)
Pork sausage in Italy (
If the casing, remove from the casing)
1 large yellow onion, 5 tablespoons (75 mL)
1 cup of Thai red curry pastee (250 mL)
Drink 2 cups in White (500 mL)
3 tbsp for fish or shellfish (45 mL)
1 tbsp fish soup (15 mL)
Oyster oil 2 tbsp (30 mL)gochujang (
Korean chili sauce)3 tbsp (45 mL)shoyu (White soy sauce)1 tbsp (15 mL)honey2 14-ounce (398 mL)cans full-
Fat-free coconut milk Jewish saltCilantro leaves for garnishBaguette or hard crust bread for picking from the Green mouth and discarding any with an open crust.
In a big high
Heat canola and sesame oil with a half-side pan or pan over medium heat.
Add scallions, garlic and lemon grass when the oil is hot, stir for about 2 minutes until the fragrance is overflowing.
Add the sausage and onion and break the sausage block with a wooden spoon during cooking until the sausage is no longer pink and the onion is translucent for about 5 minutes.
Stir in the curry sauce, then pour the wine and cook until almost all the liquid is evaporated for 3 to 4 minutes.
Add soup, fish sauce, oyster oil, gochujang, shoyu and honey.
Add coconut milk, stir well, add salt to taste, and add green mouth.
Cover the lid and cook until all the clam shells are opened for about 5 minutes.
Discard any unopened Qingkou.
Divide the green mouth into six bowls.
Pour the liquid from the pan on each dish and decorate it with coriander.
Serve immediately with a hard-skinned French stick to absorb the juice.
The wine pairing of curry and Italian pork sausage, oyster oil, soy and Korean chili sauce requires a sparkling rose color to combat a variety of flavors.
Veuve du Vernay Brut Ros é N/V, France $14.
Bright, clean, fresh, ripe raspberry with a bright acidity and earthy flavor, citrus peel is the perfect choice to tame the light dishes.
N/V, Canada, $26.
99 fresh, honey-flavored red flavors, sour and lively, and easy access to Curry and chili sauce.
Wine expert Anthony gismondirector for more information on BC.