Pearl Morissette x Burdock Brewing and 2019 Fleurs Maceration, Domaine Brand & Fils – Kates Weekly Wine Picks

Pearl Morissette x Burdock Brewing BUMO

I like a 5’-o-clock ice-cold beer as much as the next person, but my wine-nerd sensibilities often have ben leaning to something a little more grape-based. A strange, best-of-both-worlds situation is Burdock Brewery’s BUMO. Made in partnership with Pearl Morissette, a lauded vineyard just west of Burdock’s Toronto location, BUMO calls for a batch of pale beer aged on Cabernet Franc skins, then further bottle conditioned, for a 20% Cabernet Franc, 40% barrel-aged pale beer on the skins. One of the biggest draws to the wine-beer is each batch is slightly different (but heads up: they sell out quickly). 

What pours into your glass is a beer-wine hybrid, that flirts with both the beer and wine camps but still lives in a category all it’s own. It’s got the tannin structure of a Cab Franc, but with subtle swirls of blackberry sorbet and raspberries. “Loire Valley La Croix,” as the brewery dubs it. It’s got a sparkling of effervescent, a rich, berry backbone and the refreshing quality you want from an ice-cold beer

2019 Fleurs Maceration, Domaine Brand & Fils

This summer, I’m on a somewhat silly quest to get more people to drink rosé. It’s a varietal that lives in the tropes of ‘Summer Water’ and “Rosé All Day,” as many of the sorority girls on my Facebook love to tout. 

But it’s far more complex than a blush-hued summer sip. Pink wine lives in a broad colorspace between red and white. Rosés can range in color from faintly rose to deeply stained. Winemakers get to run wild with the winemaking and have complete control over the color of the wine and how long the skins touch the juice. 

Thusly, everyone I’m social distancing with this summer have been roped into my quest, and all are starting to join me on my ‘rosé all day’ sentiments.

This Alsacian bottle has been one of my favorites I’ve discovered thus far—made with Pinot Gris, the juice is fermented on skins for fifteen days with the help of indigenous yeasts. It’s then aged for eight months in barrels without any sulfites, fining, or filtration. What results is a complex skin contact wine with a rich texture and a sharp salinity with notes of flint, blood orange, and black tea. 

It’s not your sorority sister’s rose—it’s wild, beautiful, and will confuse your notions of Rosé.

Kate Dingwall
Kate Dingwall
Kate Dingwall is a writer and editor, primarily covering the spirits and travel world. Her work has appeared in, Wine Enthusiast,, MAXIM Magazine, DuJour Magazine, Eater, VinePair, Culture Trip, Canada's 100 Best Restaurants, and a number of other publications, online and print. Outside of writing, she is a sommelier and an avid martini drinker.

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