The wine Knot is the area at the top of the grape vine trunk where each season the new shoots that will bear grapes emergeand normally where these shoots are pruned back each season - the start of the process of wine making

To many casual wine drinkers the wine process is to purchase a bottle, to complement a meal at home, or a pleasant evening dining out. But are we really aware of what we are buying, for as in foods, wines have many levels and perceptions.

The grape is a seasonal crop that develops on perennial bushes or vine roots, and does not reach a useable age for four years. The vine itself, the soil, rainfall, temperature, sunshine and time on the vine all have an effect on the final product, and the ability of the winemaker to utilize all of these factors to the best advantage results in the quality and value of the finished product.

There are over 400 sub-species falling into three major vine groups, the Lambrusca, or North American - which give us Welch's Grape juice but inferior wines - Vinifera, the true wine grape, and Hybrid, a cross between the two developed to withstand the more difficult northern climactic conditions, and which produces some outstanding products from great winemakers occasionally, but normally is a shade below the Vinifera.

In the late 1800's a vine louse attacked the Vinifera grapes in Europe and destroyed almost all crops, as it attacks the roots and there is no cure. This destruction reputedly covered all the regions of Europe and Asia with the exception of Portugal, as the sandy soils there were not receptive to the louse, and later all of the New World with the exception of Chile, which was protected by the Andes, as the louse was a "lousy" climber. However, the Lambrusca vines were resistant to this pest and the wine growers developed a grafting process of the Vinifera trunk and foliage onto the Lambrusca root stock, and with the exception of the above areas, all grape vines now are from this grafting process, and results are up to the previous quality levels.

From there, wines fall into ascending quality levels, and the low end is with the vast majority of branded or mass-produced wines, where the growing conditions are suitable for huge crops of low quality and flavour is mostly added by artificial methods.

However, most countries have established higher quality standards for better wines, and some of these quality levels are identified as follows: France, AOC; Canada, VQA; Italy Spain and Portugal, DOC or DOCG; Germany AP or QbA, QmP. The designations mean the wines are grown in specific regions favourable to the grape quality and the varieties used are regulated.

Most of these are very good value, but the production from small estates, chateaux, domains or farms (Mas) usually show the pride of the grower, who are artists painting a flavour palette and are great values. Beyond that are the world famous estates whose prices illustrate the quality contained, but the previous noted group (small estates) can often reach into this high level and offer sensational values

This second category,

the regulated wines, for the most part are wines that utilize some pesticides, herbicides and cellar chemicals in the production of the wines, but usually in responsible and minimal amounts and they are safe and enjoyable to drink.

There is now developing the most difficult and rigid level - the organic wines - which again fall into several levels: "Method Farre" or "Method Rational", where artificial methods are an absolute last resort, Organic, in which no man-made chemicals are used whatsoever, and the Biodynamic, where there are no chemicals used at all and the seasons, weather and phases of the moon and stars are used to develop the ultimate product.

Unfortunately, these are high-risk for the grower, and it is also difficult to acquire organic status, as all surrounding property must also be chemicalfree, but the results are worth the effort, because the flavours are cleaner, longer-lasting, and show outstanding quality, and are priced at equal value levels.

Some of the top Organic producers are also well known worldwide and available here. Some of these are Beaucastel and Marcoux from Chateauneuf du Pape, Zind Hunbrecht, Deiss and Schaetzel from Alsace, Lurton, Chavragnac & Boudon from Bordeaux, Cullen, Robinvale & Castagna from Australia, Benziger, Frogs Leap, Simsky, Araujo from the United States, and in addition many more are moving now to this level and are worth looking for.

Restaurant review This time the visit was to the White Truffle Restaurant, 139 Broadway, Orangeville.

This is a newly discovered gem on historic Broadway. Chef John and Maitress d'Hotel Sabrina have created a wonderful casual fine dining establishment in the heart of downtown

Dcor is upscale casual with bright colours and elegant table setting with good crystal, and fine china.

Service staff is outstanding and attentive and make you feel at home but pampered.

The menu is varied with the appetizers outstanding and the entres match the quality. From the appetizers, the scallops, pat, and warm goat cheese dishes impressed our dining group and the capon, duck and halibut were our main dish choices. These were presented elegantly and the substance matched the presentation. Other choices were equally elegant but we were unable to taste everything.

Desert menus were innovative and well received. The wine list is restricted but is growing and aiming upwards but still a little thin at the very top level. Rating: 88 points/100. (food 27/30, wine list 24/30, service 19/20, dcor 9/10, overall impression 9/10).

Highly recommended; you'll not be disappointed.

Please enjoy - questions and comments welcomed - 519 941 8390.