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#: 520080, # 23.95. Share this:Click to share on Facebook... 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 and sunset-hued ripe Ontario peaches, it’s hard to choose. This time... Read More

Champagne, the land of bubbles

What is more celebratory than a bottle of bubbly?  Two bottles of bubbles, of course!  December is a month to celebrate and champagne has been an undeniable celebratory drink over the centuries.  Stylish and chic, fizz has been associated with fun since middle 17th century when London society discovered the “uplifting” effect of this amazing wine from Champagne with its smooth, seductive bubbles exploding on the tongue in a frothy array of... Read More

Seduced by Burgundy, Part One

Today, we are pulling the cork on Burgundy. The allure of this fairy-tale world of meringue-hued chateaux with its brightly-colored tiled roofs and ruined medieval fortresses is well known. This is the region and these are the wines I fell most passionately in love with. Hotel Dieu, Beaune It’s gastronomic tradition and reputation is almost as long-established as that of its wines. Burgundian food is rich and made of high-quality ingredients, from... Read More