Recipe: Steak Au Poivre Paired with Merlot

Steak “Au Poivre” Preparation Time: 15 MIN Total Time: 30 MIN Servings: 4 INGREDIENTS: 3 tbsp. black peppercorns 4 6-oz. beef filets, about 1½“ thick Salt 2 tbsp. butter 1 tbsp. vegetable oil 1 cup beef stock ½ cup heavy cream INSTRUCTIONS: Wrap peppercorns in a clean dish towel and crush them. Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt. Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for […]

read more …

Read More

How Sweet is My Wine? What do Sugar Codes Mean for Wine?

How sweet is your wine? Have you ever wondered what those sugar codes mean on the liquor store shelf? There are several different sweetness charts and coding systems on the market, but they’re not that far apart from each other in describing the residual sugar level in wine. I believe that it’s critical to list the sweetness level of a wine with every review that I write to give more information about each wine to my readers, some of whom look for a bone-dry wine while others have a sweet tooth. Posting the sugar codes are also vital for health […]

read more …

Read More

Brandy Cocktail Recipes with a Twist

Cocktails: Eye Opener Ingredients: 2 oz Cortel 5 oz energy drink 1 lime slice Preparation: Fill the glass with ice cubes. Pour Cortel and add energy drink into the glass. Stir well. Place the lime slice in a glass and enjoy.   Cocktails: Life’s Bittersweet Ingredients: 2 oz Cortel 2 oz tonic water Grapefruit garnish Preparation: Fill the glass with ice cubes. Pour Cortel and add tonic water and stir well. Place the grapefruit peel in a highball glass and drape one end of it over the rim of the glass.     Cocktails: Blackberry Bliss Ingredients: 1 oz Cortel […]

read more …

Read More

Cognac Cocktail Recipes for Festive Entertaining

Cocktail Exotic Dream Ingredients: 4 cl Cognac GAUTIER 2 cl Banana Liqueur 3 cl fresh orange juice 1 cl fresh lemon juice Preparation: Add all ingredients in a shaker with some ice. Strain into a cocktail glass. Garnish: Twist of lemon Glass: Cocktail glass   Cocktail Golden Fizz Ingredients: 3 cl Cognac GAUTIER 4,5 cl fresh pink grapefruit juice 7,5 cl Champagne Preparation: Pour directly the cognac and the fresh grapefruit juice into a flute. Add champagne. Garnish: Sugar around the glass with grenadine or grapefruit syrup. Glass: Flute Cocktail recipe developed by Cognac Goutier.

read more …

Read More

Pairing Wine and Cranberry Sauce, Chestnut Stuffing, Cream Corn

Can we be honest? Holiday turkey dinner is just an excuse for most of us to chow down on our favourite side dish, whether it’s cranberry sauce, chestnut stuffing or sweet potatoes. Often they have more interesting flavours than that dry old bird in the middle of the table. So please, let’s stop kidding ourselves with wine matches for turkey and focus on those pocket cravings. And please pass me that bowl of mashed potatoes. Wine and Tangy Food Why don’t we eat cranberry sauce more often throughout the year? Let’s talk about that at dinner. In the meantime, try […]

read more …

Read More

Chateau Palmer Tasting: Bordeaux Wine Seduces and Satisfies

Château Palmer By Melissa Pulvermacher Château Palmer is a much-respected winery in the Margeaux appellation d’origine contrôlée in Bordeaux, France. You may recognize Palmer better as one of the classified Third Growths of Bordeaux. Palmer has been known as one of the most popular of this classification and some even argue that its consistent delivery of quality held up against First Growth, Château Margeaux. I was given the opportunity to taste several of the Palmer wines at an organized tasting at The National Club in Toronto, Ontario. After tasting the 2004, 1999, 1995 and 1983 vintages up against one another, […]

read more …

Read More

City Hall New Home for a Baby Grand

I’ve back-dated this post so that it doesn’t appear at the top of the blog since it’s not wine-related, unless I offer some wine and music pairings, but I’ll spare you that … for now. I just wanted to collect together some memories here of a very special day.           Donated piano brings music to the lobby at Ottawa City Hall Ottawa City Hall’s lobby will be a livelier place for the holidays, now that a baby grand piano has arrived, the donation of an Ottawa woman. Mayor Jim Watson took delivery of the piano from […]

read more …

Read More

Why is Rose Champagne More Expensive than Regular Champagne?

Rosé Champagne is often more expensive than white champagne because making it is  more labor-intensive and time-consuming, and therefore, more costly to produce. The most common method in Champagne is to blend non-sparkling red wine into the champagne. The other approach is more difficult because it involves carefully limiting contact between the red skin and the juice during the part of fermentation called maceration (soaking the grapes in their own flesh, juice and skins to extract the colour, tannin and flavour compounds into the must or juice) to create the coveted pale salmon color known as oeil-de-perdrix or partridge eye. […]

read more …

Read More

What is Blanc de Blancs Champagne?

Most Champagne is white wine made from red grapes. Two of the region’s three grapes are red: pinot noir and pinot meunier. Pinot meunier, found mostly along the rich floor of the Marne Valley and in Aube, is considered a simple workhorse grape, giving the wine a fruity, perfumed roundness and early maturity. Pinot noir, grown mostly on the slopes of Reims Mountain, contributes aromas of cherries, berries and other red fruit; it also gives the wine structure, length and body. The third grape is white, chardonnay from the south-facing Côte des Blancs; it offers aromas of daisies, white peaches […]

read more …

Read More

Veal Chop Recipe with Portabello Mushrooms Paired with Merlot

Veal Chop with Portabello Mushrooms Preparation Time: 25 MIN Total Time: 40 MIN Servings: 2 INGREDIENTS: 5 tablespoons olive oil, divided 1 tablespoon butter 2 veal chops 1 portobello mushroom, sliced 1½ cups chicken broth 1½ teaspoons fresh rosemary, chopped ½  cup red wine INSTRUCTIONS: Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is […]

read more …

Read More