Smith’s Vidal:

Stephanie and I sat down for dinner tonight and opened up a bottle of Smith & Wilson’s Smith’s Vidal 2006. This wine brought home a silver medal at the All Canadian Wine Championships a few weeks ago. The wine has developed very well over the last year into a beautifully wine. The nectarine aromas fill the glass with a very well balanced acidity to compliment the fruit. We enjoyed it over a plate of chicken curry that went very well. The stone fruit really molded with the curry to create a harmonious union.

The other night we enjoyed another medal winning wine. Last year Aleksander’s cassis brought home the best in category medal from the ACWC and we opened up our last bottle of it on the weekend. I remember drinking it last summer and being blown away by it, but now I must say that I was disappointed with the way the wine has developed. It has lots of acidity left and you can tell it is black current, but it has lost its balance. It was harsh and acidic. This leaves me to speculate that fruit wines are not meant to age the same way grape wines do, but of course the only way to prove this is to sit some down and try them a year or two from now. The question is, Can I wait?