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680 NEWS wine reviews – June 15–17, 2007 

Lejay Crème de Cassis de Dijon
One of my favourite summer drinks is Kir, spelled K-I-R, named for a former mayor of Dijon, the home of this drink. Kir is very easy to make. You take an inexpensive white wine, chill it well and add to each glass a half an ounce of Crème de Cassis. Cassis is a sweet blackcurrant liqueur, too sweet in fact to be taken on its own but delicious when you pour a little into white wine. Or if you really want to impress your guests you can add it to an inexpensive sparkling wine. If you go the sparkling wine route, it's called Kir Royale. You can also gussy up vanilla ice cream by pouring some Crème de Cassis over it. But be warned: it contains 20 per cent alcohol. At Vintages outlets you'll find Lejay Crème de Cassis de Dijon in a 200 mL bottle for $9.85. For Post City Magazines, I'm Tony Aspler. ($9.85 for 200 mL, LCBO #496406)

Angus The Bull 2005
A wine that's called Angus the Bull is not for the faint of heart. This Aussie red – made by the Aberdeen Wine Company – is a beefy blend of Cabernet Sauvignon, with a touch of Cabernet Franc, Shiraz and Merlot. The colour is really deep and the nose is all smoky blackcurrant and vanilla. As you'd imagine from the name, it's brawny and full-bodied and juicy with a sweet fruity palate that finishes dry. It's the ideal red wine for barbecued fare, especially if you're using spicy marinades. It costs $18.15 a bottle. That's Angus the Bull 2005 from Australia – a wine that cries out for steak. For Post City Magazines, I'm Tony Aspler. ($18.15, LCBO #602615)

 

 

 

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