Around the World in Six Rosés

There is a great glass of perfectly chilled rosé for every summer meal and every occasion. Born in sun-soaked Provence in France’s deep south, rosés are taking the world by storm. These days they are vinified with a great variety of grapes and made in pretty much every wine producing country in the world. The grapes used in the production of rosés are usually red. The... Read More

WINE PAIRING OF THE WEEK: Kew Vineyards Pinot Noir & JUICY ROASTED CHICKEN

Elegant and complex, fruit-forward Pinot Noir from Niagara’s Beamsville Bench. Bursting with aromas and flavours of ripe black cherries, raspberries and plums with subtle herbal notes. Silky, smooth, well integrated tannins. Plush and velvety mouthfeel. Long earthy-tinged finish. Enjoy with grilled salmon, roasted chicken or pungent ripe Brie. Score: 92/100. Tasted November 2017. VINTAGES#:... Read More

Fall Feasting: Fine Wine & Food of Ontario

Fall has arrived to Ontario and there are few more enjoyable things than a harvest-inspired meals splashed down with bottles on bottles of white and red wine pairings. When matching these heart-warming dishes with wine it’s important to keep in mind that the elements in both wine and food should enhance and not necessarily complement each another. Following are a few of... Read More

WINE PAIRING OF THE WEEK: Belle Glos Pinot Noir Las Alturas Vineyard & Wild Mushromm Risotto

This full bodied, fruity Pinot Noir comes from the vineyards planted on one of the highest sites in California’s Monterey County. Cooled by the fresh coastal air and warmed by consistent sunshine, it’s ideal for pinot growing.  Rich, dark and concentrated, it’s bursting with black cherry and ripe plum flavours with a touch of earth and spice. Tannins are soft, ripe and well... Read More

Pairing Wine & Late Summer Bounty

Late summer bounty at Ottawa’s ByWard market is on full display. Dazzling array of vibrant colours, aromas and textures, a true sensory overload. I can never resist the urge to buy a little bit of everything and then try to come up with some creative ways to use it all up before it passes its prime. Golden corn, juicy red tomatoes, shiny plump eggplants, sunny-yellow squash... Read More