Wine Reviews

Pio Cesare Barbera d’Alba DOC Hot
Category: Red Tasting Notes
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 4.0
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Boekenhoutskloof Syrah Hot
Category: Red Tasting Notes
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 4.0
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The Organized Crime Syrah Hot
Category: Red Tasting Notes
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 3.0
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Featured Recipe

Moose Stew
rmantini

I love making stews. Hearty and nutritious, you can add almost any ingredient to the pot and end up with a scrumptious meal. Although this recipe calls for moose, which must be ordered from your butcher about two weeks in advance, you can use bison or beef instead. The ingredients are those I have on hand all the time, but feel free to add your own favourites.

Chinese New Year Recipes 2012 Print

Written by the Tidings Staff | 02 February 2012

This year marks the Year of the Dragon which is the fiercest of signs in the zodiac calendar. Chinese New Year begins on January 23, and the celebration lasts for 15 days. The year of the dragon comes once every 12 years: 2012, 2000, 1988, 1976, 1964, 1952, 1940, 1928. Notable dragons include Matt Dillon, Al Pacino, Sandra Bullock, Salvador Dali and John Lennon. People born in the year of the dragon are reputed to be intense, passionate and powerful. The dragon is thought to deliver good fortune, good health and a good financial climate. After these last few years of global economic upheaval, it's good to look forward to a good year. What's not to like about this dragon?

If you were born in the Year of the Dragon ...
your favourite colour is Green;
you are an excellent public speaker;
you can be moody!
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Individual Niagara Apple and Icewine Tart Tatins Print

Written by Rosemary Mantini | 01 February 2012

Recipe suppled by Chef Robin Howe of Wine Country Catering.

I've had the pleasure of sampling some of Chef Howe's creations at Reif Estate Winery in Niagara-on-the-Lake. His recipes appeal to me because they seem complicated, yet the flavours come through so clearly in each dish. Don't be frightened away by the number of steps in this recipe. It comes together very quickly and easily. The final result is elegant enough for a special occasion. But, if you're like me, you'll want to nosh on these any time you feel the urge for comfort food!

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Gewürztraminer Icewine Mignonette Print

Written by Rosemary Mantini | 31 January 2012

This recipe comes to us courtesy of Jackson-Triggs Niagara Estate Winery.

If you're an oyster lover, you've no doubt heard of Mignonette sauce. Typically spooned onto oysters served on the half shell, it's a combination of black pepper, salt, vinegar and sweet shallots. This recipe is an updated, and flavour enhanced, version of that classic. The addition of icewine as the star ingredient in place of red wine vinegar is not as unusual as it may sound at first. Icewine has natural acidity that can easily take the place of vinegar in pretty much any dish, and the wine's natural sweetness actually brings out the brininess of the oysters. The sweet, sour and salt in this dish balance out completely. Sip a glass of the Gewürztraminer Icewine while you're tossing back this delicacy.
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Tropical Spiced Apple Clafoutis Print

Written by Rosemary Mantini | 27 January 2012

The Stone Road Grille is an icon in Niagara-on-the-Lake, Ontario. In its eight years of operation, the restaurant has become a favourite of locals and tourists alike. Located practically in the heart of Old Town Niagara-on-the-Lake, the Stone Road Grille is within easy walking distance of many of the major area attractions. The restaurant's Chef Ryan Crawford, who provided this tasty recipe, has taken the concept of local cuisine to heart. Chef Crawford's connections to local farmers means that ingredients are as local as possible. The restaurant also features a 100% Ontario wine list.

Clafoutis is a kind of eggy pancake popular throughout France. Though not exactly a light (in calories) dessert, this sweet treat makes a wonderful indulgence. Once considered rustic, it's been elevated over the years to an elegant, special-occasion dish. But, I recommend you enjoy it anytime you feel like it!

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House Made Icewine Marshamallows Print

Written by Rosemary Mantini | 25 January 2012

Have you ever tried roasting homemade marshmallows? They don't seem to catch fire in the same way that the mass manufactured variety do. Instead, I find that they take a long time to achieve that burnished look. In that time, they're caramelizing all the way through. Absolutely delicious. Anyway, here's something different courtesy of Chef Jason Parsons, Executive Chef at Peller Estates Winery Restaurant. These homemade marshmallows incorporating icewine will leave your adult friends clamouring for more.

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