Tasting Across Time and Terroir: The 9 Bordeaux Wine Appellations of Dourthe

Recently, Canada’s top wine writers and sommeliers gathered in the nation’s capital for a Dourthe portfolio tasting with Head Winemaker, Frédéric Bonnaffous. Established in 1840, Dourthe is recognized as a leader in the Bordeaux of France, with a particular passion for the various soil types and the wines best suited to them. The nine estates that comprise Dourthe all focus on the unique character of their respective appellations. Here are the team’s notes and impressions.   Jennifer MacDonald Havers Wine Columnist, Ottawa Citizen   What an honour to meet head winemaker, Frédéric Bonnaffous, and to learn about the various châteaux of Dourthe in Bordeaux. […]

read more …

Read More

Recipe: Blue Cheese Hamburger with Red Wine Pairing

In celebration of National Hamburger Day, pair this savoury recipe for Blue Cheese Hamburger with the full-bodied red wine, such as Shiraz, Cabernet or Malbec. Please feel free to share this on social media with the hashtag #nationalburgerday Prep time: 30 minutes Total time, including cooking: 2 hours and 30 minutes Serves: 6 Ingredients: 1.5 pounds of lean ground beef 2 ounces of crumbled blue cheese ¼ cup of minced fresh chives 1/8 teaspoon of hot pepper sauce ½ teaspoon of Worcestershire sauce ½ teaspoon of coarsely-ground black pepper ¾ teaspoon of salt ½ teaspoon of dry mustard 6 hamburger buns   Directions: […]

read more …

Read More

Rediscover Bordeaux with Château Phelan-Ségur

By Mymi Myriam On the eve of a massive winter storm that threatened to shut down most of the eastern coast of the United States, I had the pleasure of briefly sitting down with Pamela Wittman prior to attending the LCBO sponsored Union des Grands Crus Bordeaux tasting at the Carlu. An oenologist by profession, she is now the US representative for Château Phélan-Ségur located in the Médoc St-Éstèphe region of Bordeaux. The estate’s story starts with a young Irish wine merchant name Bernard Phelan who settled into the area in the late 18th century and married a local girl […]

read more …

Read More

Tania’s Magical Matches: Wine Pairing for Canadian Gouda

By Tania Thomas Gouda, one of the oldest and most popular cheeses in the world dates back to 1100’s in its native Holland and is still made today. It is named after the city of Gouda as it has historically been traded there for centuries. Today, the name describes general style of cheese made similar to the old traditional Dutch way, as well as the Dutch original. Brought to Canada with the skilled Dutch cheese-making immigrants who used their centuries-old secret recipes and their native cultures, Canada’s Goudas are every bit as delicious and as high in quality as the […]

read more …

Read More

Andrea Franchetti: Mountain Wine Between Stone and Cloud

Continued from Part 3: Etna Wine The next morning, I drive farther up the mountain along a narrow, vertiginous lane called Passopisciaro or “fishmonger’s road.” It was originally named after a seaman who used to sell his catch here on sunny afternoons. He charmed his female customers, generously offering them his services in addition to the seafood. Eventually, their husbands banded together and killed him. Most of Andrea Franchetti’s wines are labeled Passopisciaro, but his customers are safely scattered around the world. In 2001, having spent ten years in Tuscany making wines that received rave reviews, Andrea decided to buy […]

read more …

Read More

Wine Writers Behaving Like Critics: The Good, The Bad and the Ugly

By Natalie MacLean They called it a tempest in a wine glass: two of the world’s most respected wine writers facing off against one another over one bottle of wine. Of course, there’s nothing unusual about critics disagreeing, even vehemently. But this time, the debate degenerated into a rumble over the definition of wine itself—and the integrity of the critics. In the American corner was Robert Parker, whose wine scores carry so much weight that they move the market. From Britain, was author Jancis Robinson, Master of Wine and columnist for the Financial Times of London. Both have written more […]

read more …

Read More

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

Baked Garlic Parmesan Chicken Recipe Paired with Cheval Noir

Sponsored Post Pair this cool-weather recipe for Baked Garlic Parmesan Chicken with the full-bodied Cheval Noir, a full-bodied, supple merlot from Bordeaux. Find this wine in your closest LCBO store now. Winemaker’s Notes: Cheval Noir has a fine, complex nose which combines ripe, red fruits with notes of grilled toast and spices. In the mouth it is rich, structured and powerful, perfectly balanced between fruit and tannins, with a long finish. TOTAL TIME: 45 MIN SERVINGS: 6 Ingredients: 2 tablespoons olive oil 1 clove garlic, minced 1 cup dry bread crumbs 2/3 cup grated Parmesan cheese 1 teaspoon dried basil […]

read more …

Read More