This is a real change of pace for me. Generally I write about great wines – and highlight the virtues of delicious food and drink, but today we’re going to take a quick detour to discuss a few things that unfortunately occur with some regularity,  … Read More

Any dish that reaches a certain level of ubiquitous use around the holidays runs the very real risk of receiving a bit of push-back – and I’m afraid that the trusty turkey is approaching that unfortunate eventuality. Now, whether the turkey itself is to blame,  … Read More

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How to tell if a wine is meant to age; of all the questions I receive about wine from friends and clients, this one probably tops the list. And it makes sense – after all, the potential to improve with time is one of the  … Read More

Today’s article is pretty straightforward – if you love meat, here are 7 wines you should have in your cellar. These wines all offer mid to long term cellaring potential and once mature, are the perfect wines to pair up with your carnivorous cravings.

Muskoka Summer Recipe for Wild Mushroom Compote w/ Sherry Cream from Sherwood Inn Executive Chef Everett Bell paired with Lustau Amontillado Sherry.

If you find you’re not enjoying the wines you buy quite as much as you might like, I’ve got news for you: you’re not alone! Today I want to talk a bit about a few common mistakes people make when serving wine, and easy fixes to  … Read More

So there aren’t many delicious things out there in the world of culinary delights that I find it hard to get excited about, but when the conversation turns to duck, my enthusiasm goes to the next level. I love red meat. A perfectly grilled ribeye or striploin deliver the kind of carnal cravings I rarely find in other foods, and the savoury complex flavours of game like venison, bison, caribou, boar and elk are special treats.

I’ll grant you, when I grab a couple of my favourite dishes from a local Chinese takeout joint, fine wine pairings aren’t usually top of mind. I am usually struck by a certain kind of craving – a desire to indulge in one of my  … Read More

It might have something to do with squash’s place at the Thanksgiving dinner table, but the sight, smell and taste of squash is synonymous with the Canadian fall harvest season. For me, part of the joy of fall food is actually getting my hands on  … Read More

When most people think about aging and cellaring wines, their minds immediately gravitate towards reds. And with good reason; in large part, the illustrious red wines made in places like Bordeaux, Burgundy, Piedmont, Rioja and Napa, owe at least a portion of their often hefty  … Read More