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Ever wonder how Port wine is made?

Posted in: Featured, General News, New Wine, News by Bennie on February 21, 2016 | No Comments

 

Watch Oscar Quevedo explain the process in this quick video.

 

You can try his Oscar’s White wine available in Manitoba through all Manitoba Liquormarts and Winnipeg’s private wine shops.

Merry Christmas and Happy New Year from our family to yours

Posted in: General News, News by Bennie on December 8, 2015 | No Comments

Merry Christmas with bottle tree
To all of our valued customers, suppliers and friends,

I want to thank each and every one of you for your support and wish that the joy of the season be with you now and through the New Year.

The Countries That Drink The Most Wine

Posted in: General News by Bennie on April 3, 2014 | No Comments

Wine is an amazing beverage. It is a staple of both high-end restaurants and college dorm parties. Humans have been cultivating grapes and drinking wine since around the time we invented agriculture.

The Wine Institute of California tracks a number of wine statistics, including wine consumption around the world. This map, based on the Wine Institute’s most recent data, shows how much wine was consumed per person in each country in 2012:

World Wine Consumption Map

Business Insider/Andy Kiersz, data from the Wine Institute

Naturally, the overwhelming majority of the highest ranking countries are in Europe. Somewhat surprisingly, Vatican City utterly dominates every other country, with nearly 74 liters — about 98 standard 750 mL bottles — consumed per person in 2012. Vatican City can be seen on the map as the small dark burgundy dot on the coast of Italy.

The Guardian tried to figure out why a tiny enclave of priests and cardinals apparently drank more than one and a half times as much wine per person as any other country in the world. Some of the possibilities they considered included celebrating Pope Francis’ election (impossible, since the data was from 2012 and Pope Francis was elected in 2013), ceremonial use of wine in the sacrament of Communion (unlikely, considering Church rules governing Communion wine), Romans coming into the Vatican to buy tax-free wine and take it back home (also unlikely), and demographics — the Vatican only has about 800 people, none of whom are children (possible, given that some of the other top countries are also very small). At the moment, the nature of the Vatican’s love affair with wine remains a mystery.

Below are the top twenty countries from the Wine Institute’s study. The United States comes in at 56th, drinking 10.42 liters, or just under 14 bottles, per capita in 2012.

World Wine Consumption Chart

Business Insider/Andy Kiersz, data from the Wine Institute

Article courtesy of the Business Insider.

Risky business: pairing Pinot Noir and food

Posted in: General News, News by Bennie on February 14, 2014 | No Comments

Bunches and grapes of Pinot Noir. How to successfully pair Pinot Noir and food  Pinot Noir in all its glory! Pinot Noir is a great wine, fine, with a subtle charm and it lends itself to be combined with a multitude of dishes: from a simple kebab to a tasteful duck breast with pomegranate. We have involved in this gastronomic journey some of the best Italian chefs, who will help us, with some delicious recipes, to understand the pairing potential of Pinot Noir. But before moving on to the pairings, let’s see its organoleptic characteristics: aromas and flavors.Pinot Noir bio dynamic vines and vineyards in Trentino Alto Adige, blu skyPinot Noir’s bouquet is enveloping, balsamic, of a sumptuous finesse that few other wines can boast. Lavender, ginger, pink pepper, jasmine and mint that intertwine creating a vibrant fresco and serve to frame a delicate fruit, ethereal, made ??of cherries, currants, citrus, pomegranate and blueberries. You will often find aromatic herbs, olive and fennel aromas, but mostly earthy ones: leaves, coffee and truffles. Summarizing it is a natural symphony of elegance.On the palate. It is generally medium-bodied, supple, elegant, with good freshness, moderate alcohol and silky tannins, excellent with roasted white meat, but with fish fillets too. The ease with which it cuts the fat and create a bond with lots of food without cover the more delicate flavors is amazing. A single advice: choose not too elaborate-fatty dishes and avoid super spicy food that can burn its daintiness in a blink of an eye.

From the Dolomites with fury

Spalla di agnello al forno con gremolata di timo e odori. Herbert Hintner. Roasted lamb shoulder with thyme gremolada. Here are few dishes to try with Pinot Noir: a classic snack with sliced ??speck, cheese and pickles, canederli (bacon dumplings), spätzle, fillet of venison with blueberries, Tyrolean-style goulash with polenta. Let’s uncork a good bottle for this Herbert Hintner’s great recipe: lamb with thyme gremolata, of the Zur Rose restaurant in Appiano.

Tuna tataki, oily fishes. Yes, you can pair red wine and fish!

What could be more simple and tasty of a sesame pan-seared tuna filet with soy sauce? A tuna tataki accompanied by a light Pinot Noir, which can “sweeten” the flavor of the tuna.

Is Pinot Noir the best wine for Chinese food?

Chinese food. Fried dumpling with ginger and pork. The best Pinot Noir pairings Fried dumplings! In all honesty, the answer is yes. Its tannins and freshness help to degrease many fatty Chinese dishes, but at the same time, the smooth structure does not cover the nuances of ginger, Sichuan pepper and cloves present in so many foods. Add to this that in many Chinese dishes pork is the protagonist and we have the moral duty to uncork a velvety Pinot Noir.

Which wine goes best with Indian food?

Lamb curry with cilantro cumin. The best Indian food photography. Lamb curry galore! Indian food and Pinot Noir are a match made in heaven! Butter chicken, curry lentyls, rogan josh, pudiney ke seekh, beef curry, chicken tandoori. All the spices of the Indian cuisine (coriander, ginger, cardamom, cinnamon, cumin, turmeric) are also present in the wine, but beware of the heat once again!

Cured meats

Bacon, ciauscolo, smoked venison sausages and all the sausages in general are good fit for a lively Pinot! Do yourself a favor and try some slices of ciauscolo with the smooth Pinot Noir.

Lamb and aromatics herbs

Vigne e vigneti di Pinot Nero Trentino Alto Adige Lavis, Trento colori autunnali Vineyards and Dolomites at Bellaveder winery As taught by New Zealand people, Pinot Noir is the best wine for lamb. Not so much for rustic dishes, like arrosticini, that are more suited for a rocky Montepulciano, but rather to for those more delicate dishes, full of aromatic herbs that are also in wine. A rack of lamb with thyme, rosemary or licorice, is a great excuse to uncork a Pinot.

Pollo alla diavola and poultry

From a simple roast chicken to a guinea fowl with truffles, Pinot Noir is the wine that will accompany you without batting an eyelid. If the dish is simple, even better, let the Pinot make the pairings great!

Street Food

Spicy original porchetta photo recipe. The best photography of Italian food My dear Porchetta! A no-brainier here. Always keep a bottle of Pinot Noir for all kinds of street food, kebab, pizza and takeaway food or the lazy evenings in which you can do is pick up the phone and order some food. Remember that our friend P. N. loves the pork in all its forms, especially when it is sliced ??and peppered to perfection.

Traditional Balsamic Vinegar of Modena & Reggio Emilia

Fillets with reductions of balsamic vinegar, ricotta tortelloni with porcini sauce and a dash of balsamic vinegar are perfect for your precious P. N. The sweet-sour taste of the vinegar complements the fruit of Pinot Noir without disturbing, indeed adding further depth to the textures in your mouth.

Pumpkin

Pumpkin ravioli, pumpkin risotto, pumpkin puree with a touch of Gorgonzola, are all dishes created to enhance Pinot Noir’s finesse.

Truffle

Passatelli with truffles and fonduta. Trauffles sauce photo. Cucina Romagola Passatelli & Pinot: Poetry Uncork a Pinot Noir and pair it with a simple, creamy risotto with truffles and you will see that the earthy notes of both will create a great harmony on your palate.

Snails

Escargot for those who love the French sound. Fried in a crispy cedar batter, minced in a mouthful ragù, baked and so on.

Rendang

Rendang from Malaysia Asian food photography The best food photos from the world This is on of the most tempting Pinot Noir pairings: beef and spices mixed in a concentration of flavors with the coconut milk to make it tender. A Pinot with good structure, but soft tannins, can make the experience unique, but keep an eye on the heat again!

Recipes with tea and marinated in soy sauce and miso

Tea and umami are hallmarks of Pinot Noir, let’s bring them into the plate with a green tea smoked duck. But it’s awesome also with improvised dishes: chop a chicken breast, leave it, for 1 hour, in soy sauce seasoned with garlic, vinegar, sugar and a touch of miso and then quick grill it for few minutes. Simple yet delicious with a good fruity P. N.

Risotto

Risotto is the mainstay of the Italian cuisine, a poem background buttery, deliciously fat risotto requires a wine of substance , not necessarily tannic, but be able to bring freshness and prepare the mouth for the next bite. Do not miss risotto tastasal.

Mushrooms, porcini and the flavors of the forest

Photo recipe Salmon filet with mushrooms and asparagus. Paired with Pinot Noir Pinot loves the whispering flavors of the woods, so let’s pair it with blueberries, juniper , mushrooms, porcini. It’s a great fit for a plate of fried mushrooms, some gnocchi with porcini, but also to combine with a salmon fillet with mushrooms and asparagus!

Oranges

Sometimes you can snatch a memory of citrus and orange peel in Pinot Noir: exploit this correspondence to match dishes like duck with orange and fennel, citrus marinated chicken, rabbit in orange sauce.

And the best summer wine is?

Given its sweet tannins, Pinot is a great summer wine that can be put in the refrigerator half an hour before the meal without increasing the bitterness.

Cheeses

Tuscany Pecorino photo. The best Italian food photography cheese and Pinot Noir Young and aged Pecorino, from Tuscany It always depends on the intensity and the wine’s tannins, so act accordingly, take your risks and make some experiments. From the lightest (even if it’s quite ridiculous to pair ricotta and mozzarella with Pinot Noir) to the seasoned ones like Castelmagno, through some blue cheeses, the action spectrum of Pinot is vast.

Food that doesn’t get along with Pinot Noir

  • Spicy Mexican dishes, also some hot Sichuan foods (no Mala sauce, thanks) are an atomic bomb dropped into the glass. It is true that Pinot Noir is a wild-card with a lot of Asian food, but for spicy ones, put your mind at rest and let’s have a beer or tea.
  • Even heavy smoked, coated, glazed BBQ is not ideal: too many flavors, too many spices, do not make Pinot’s life more difficult with overpowering flavors. It might hold up as well, but its daintiness would be smashed. There is no shame in Cabernet.
  • Dishes too elaborate, such as wild boar ragù and polenta, sausage casserole with beans, brasato: Barolo was made for loving these earthy preparations.
  • Beware of bitter foods that go haywire with the tannins!
  • Salt, like all reds Pinot hates salt and the lack of balance in the dish.

Article courtesy of Wine Dharma

Baby, it’s cold outside…

Posted in: General News, News by Bennie Gusnowsky on December 16, 2013 | No Comments

Jack Frost nipping at your nose? How about chasing the chill away with Kaltenthaler Gingerbread Cream Liquor.

Wonderfully warming in your cocoa or coffee.  Available in Manitoba at most Liquormart locations.

How to Create the Perfect Wine and Cheese Pairing

Posted in: General News, News by Bennie Gusnowsky on May 24, 2013 | No Comments

Wine and cheese

May 25th is National Wine Day, and National Cheese Day follows close behind (June 4), so in celebration of this perfect pairing of holidays, here are some tips for wine and cheese pairing.

There are two ways to pair wine with cheese: pair like with like, or pair opposites. For example, acidic wine and acidic cheese share a common aspect and complement one another (e.g. sauvignon blanc and goat cheese), or an acidic wine may need a creamy cheese to balance it (like a peanut butter and jelly sandwich–the acid and the fat work together).

If you’re looking for something to bring the fruit flavors out in a young, tannic red wine, consider a salty cheese. Liken it to the Mexican practice of sprinkling salt in a fruit bowl–the salt brings out the fruit flavors.

How to taste: Take a sip of wine, then a bite of cheese, leave a little bit of cheese in your mouth, then take another sip of wine, letting the flavors meld together.

Check out this useful Cheese Wheel at Match My Wine.

Information courtesy of Epicurious

Food and Wine Pairing Guidelines

Posted in: General News, News by Bennie Gusnowsky on September 9, 2010 | No Comments

Simple rules to get started pairing food and wine.

Drink what you like.

What you like to drink always takes precedence over any recommendation that we might make but don’t be scared to broaden your horizon. If you try a varietal you’re not fond of, try it again from a different country and producer. Every winemakers’ palate and terroir is different. You will be amazed how much difference there can be. Who knows? You may find your next favourite!
Read more…

Rutherglen ‘stickies’ (Liqueur Muscat and Liqueur Tokay)

Posted in: General News, News by Bennie Gusnowsky on May 22, 2009 | No Comments

It’s a pity there’s a challenge finding these wines, and it’s not because they’re expensive or sell quickly. They occasionally filter through the Canadian Liquor Boards, quietly purchased by canny wine lovers. Wine critics Robert Parker Jr. and Jancis Robinson rave about them. At least one deserves a spot on your wine-tasting bucket list.

Click here to read full article at winecurrent.com

Read more…

Number 51 of Wine Enthusiast’s Top 100 Best Buys!

Posted in: General News, News by Bennie Gusnowsky on April 16, 2009 | No Comments

 

 

 

TerraNoble 2007 Reserva Syrah (Colchagua Valley); Now that TerraNoble is getting its Syrah from warm Colchagua, the end product is dark, roasted and statuesque. There’s a lot of beef and structure to this affordable Syrah, and the flavors of plum, blackened toast and tea are manly to say the least. Finishes with a lot of roasted oomph, including spice, espresso and mint chip flavors.

View the product for more information.