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Cabernet Severnyi:	”What a pleasant surprise. This is the first wine from Quebec that I have tasted and my first taste of the hybrid Cabernet Severnyi. Deep purply red in colour, spicy with cloves on the nose with just a hint of oak. Crisp and balanced acidity, smooth tannins. This wine reminded me of some what of the Okanagan merlot’s that I have tasted. It is my kind of wine – not an over powering Aussie fruit bomb, but an elegant and somewhat old world style wine. Big enough to work well with grilled red meats such as lamb chops right off the BBQ. As to its ageability – It is drinking wonderfully right now so why risk it changing.” Bill Rennie, Chief Judge, Alberta Guild of Wine Judges
Food and wine pairing guidelines by foodandwinepairing.org
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	Drink what you like. What you like to drink always takes precedence over any recommendation that I might make. Start by thinking about the dish or meal as a whole. What are its dominant characteristics? Is it mild or flavorful? Is it fatty or lean? Is it rich or acidic?
	With these characteristics in mind, select a wine that will: Keep flavors in balance. Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines. Similarly you generally want to match the richness of the food and the richness of the wine.
	Cleanse the palate with tanins or acids. If you're eating a relatively rich, 'fatty' dish and thinking about drinking a red wine (when you eat a beef steak, for example) you probably want a wine with some good tannins in it to help cleanse the palate. If you're eating a very rich, 'fatty' dish and thinking about drinking a white wine (when you eat fried chicken, for example) you probably want to contrast the meal with a refreshingly crisp acidic wine . Match Acids with Acids If you're eating a dish with a strong acidic content (such as Shrimp with Lemon or Pasta with Tomato Sauce) pair it with an acidic wine that can keep up with the acids in the food. Acidic Wines and Cream Don't Mix Rich cream sauces will usually clash with an acidic wine. Think about it this way...If you squeezed lemon juice into a cup of milk, would it taste good? Wine and Strong Spices Strong spices, such as hot chili peppers in some Chinese or Indian food, can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink. However, if wine is what you must have, consider something spicy and sweet itself such as an off-dry white or red.

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industry News
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A US microbiologist is developing a new use for white wine - it is a very good cleaner of stains! The alcohol in wine can efficiently remove countertop stains and clean fruit. Read the full article.

Wine picks, articles and humor from Natalie MacLean, named the World's Best Drink Writer at the World Food Media Awards in Australia. Natalie is also the author of Red, White and Drunk All Over: A Wine Soaked Journey from Grape to Glass. For more details on this book and to sign up for the newsletter, visit www.nataliemaclean.com.

Éduc’alcool has created an easy-to-use "evening planner" to help you anticipate your blood alcohol content - try it.