Gran Q Masterclass Q&A

Posted by Kelly Josephson on

An incredible event! 
The Gran Q Masterclass was a virtual sensation, and we have you, our guests to thank for that. Your hosts; Winemaker, Rene Van Ede, Sommelier, Ed Haddon, and General Manager, Rae Gibson, guided you through a tasting of four vintages of one of our most storied wines, and tired to answer all your questions along the way. We know there were a few that Ed and Rene did not get a chance to speak to, so we've provided answers to those for you here: 
Question: Can you talk about service temperature for these wines please
Answer: They show best just below room temperature 18-20C, the fruit doesn’t show as well at higher temps

Question: What do you do with the grapes that aren’t used in the blend?
Answer: We use them all. If they aren’t up to snuff for Gran Q then Rene moves them into Apologetic, and if not good enough for that, then it’s off to Temptress etc.

Question: Any chance to produce a “vin santo” by drying white grapes?
Answer: We do make a sweet wine by drying the grapes its called Marisa, and its 100% Riesling. Though its not aged in small chestnut barrels & baked in the attic as traditional VinSanto is.

Question: Are we going to do the vertical tasting dinner after COVID?
Answer: We are optimistic that we will be able to host dinners at the winery once safe to do so.  Sign up to receive our newsletter to hear about our next virtual or onsite events.

Question: How does one properly 'slurp'? 
Answer: Check out this article to read up on that!

If you have any other questions for us about different vintage of Gran Q, the Gran Q Masterclass or upcoming virtual events feel free to reach out to or call 905.562.9898.