Popular Pick: Emilio Lustau East India Sweet Sherry
[ n/v Lustau East India Sweet Sherry ] PRODUCER PROFILE | Emilio Lustau SHOP NOW | Store Locator — [ Why We Love It: ] East India is a sweet…
Wine of the Week #1541: Emilio Lustau Rare Amontillado “Escuadrilla”
93/100 Points: “How lovely. Amber-coloured and silky, this is technically dry but with a faint trace of sweetness. Imagine toasted hazelnuts, caramel and orange peel energized by a salty tang, with a long, harmonious finish.” (Beppi Crosariol / Globe & Mail)
Low + Slow: Hearty Soups, Winter Stews & Braised Meat Recipes
I can’t think of any seasonal eating that I’m more enthusiastic about embracing each year than the arrival of braised dishes for fall. These recipes bring together complex and concentrated…
Wine of the Week #1529: Emilio Lustau East India Sweet Sherry
This wine is produced employing methods meant to mimic the style of 17th century wines that faced transatlantic voyages to reach various Spanish colonies. During these long journeys, casks of Sherry would be used as ballast in the ships. Demand for these Sherries grew as wine drinkers around the world discovered that this process imparted distinct complexity and smoothness in the wines. Today, Lustau celebrates and acknowledges this important piece of Sherry heritage through the production of their East India Solera.
Wine of the Week #1525: Lustau Palo Cortado
This style of Sherry can’t be created on-demand, but rather occurs in a small percentage of the wines that begin their life destined to become Fino Sherry, but along the way, the naturally occurring layer of yeast – which grows on top of Fino and protects it from oxidizing – dies and leaves the Sherry suddenly exposed to the open air.
Spot Offer #106: Lustau Sweet Moscatel Sherry “Emilin”
[ n/v Lustau Moscatel Sweet Sherry “Emilin” ] PRODUCER PROFILE | Emilio Lustau SHOP NOW | Store Locator — [ Why We Love It: ] For a decade or more…
Wine of the Week #1520: Lustau Oloroso
Well for starters, we love this because Lustau is the platinum standard in the production of fine dry Sheries. This is a reference point for what dry Oloroso Sherry is supposed to taste like – rich aged flavours and aromas of hazelnut, brown butter, caramelized apple, raisin, wood smoke and more.
Wine of the Week #1513: Lustau Amontillado
“Every time new sherry (not the Canadian cream variety – get your mind out of the gutter) hits the LCBO, it’s like Christmas for bartenders and Spain-ophiles. This amber amontillado begins life as a fino and is elegantly oxidized as the flor, the protective blanket of yeast that sits on the surface of biologically aged sherry, dies off over the years. Bright and nutty (not to mention a total steal), Los Arcos is made for nibbles like nuts and dried fruit, cheese and cured meats. Serve cool and store in the fridge for up to two weeks.” (Now Magazine – Sarah Parniak)
Kabobs, Skewers, Souvlaki, Brochettes, Satay & Other Assorted Meat on a Stick
Whether we’re talking kabobs, skewers, souvlaki, brochettes, satay or any one of a myriad of regional food classics showcasing tasty morsels of meat, fish, poultry, game or the finest farm fresh fruits and vegetables, when it comes to meat on a stick, what was once tasty street food is quickly being elevated to a loftier culinary position.
Winetrader TV #101: Classic Muskoka Summer Recipes at Sherwood Inn
Nestled among towering century-old pines at the edge of Muskoka’s sparkling Lake Joseph, for more than 75 years Sherwood Inn has been a Muskoka landmark and offered its guests a genuine and authentic “taste of Muskoka”. Recently we had the privilege to go behind the scenes at Sherwood Inn with General Manager Esa Paltanen and Executive Chef Everett Bell who walked us through the preparation of 3 of their most popular dishes.
Wine & Finger Foods: 12 Sumptuous Crostini & Pintxo Recipes
Whether we’re talking about the delicious pintxos in the celebrated tapas bars of Basque country in northern Spain, or the delightful crostini culture of Italy, small toasts and finger foods…