Wine Reviews

Tawse Wismer Vineyard Foxcroft Block Riesling
Category: White Tasting Notes
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Maleta Old Vines Dry
Category: White Tasting Notes
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 3.0
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Bolla Merlot Delle Venezie DOC Hot
Category: Red Tasting Notes
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 2.0
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Great Year for Maple Syrup Print

Written by the Tidings Staff | 15 March 2010

After four difficult springs, the 2009 maple syrup season will go down as a historic season, with Quebec maple syrup production hitting 109.4 million pounds. Producers have been thrilled with the news, especially after they produced only half of this volume the previous year. Even though it is impossible right now to predict production for the 2010 harvest, the Federation of Quebec Maple Syrup Producers has once again increased the quota for all producers to 100% in order to respond to global demand. Furthermore, 300,000 new taps are being utilized for 2010 and 2011, which will add to the current quota of 110 million pounds, a huge difference from the 68 million in 2003.

The 2009 production was enough to fulfil maple syrup demand worldwide. This comes as welcome relief, especially after the collapse of stocks observed at the end of 2008 which raised prices. Thanks to last year's great harvest, syrup prices have been kept under control. "Favourable climatic conditions, moderate snowfall, the increase in quotas and optimal production efficiency have all contributed to a record season in 2009", outlined Mr. Serge Beaulieu, president of the Federation of Quebec Maple Syrup Producers. "We cannot produce maple syrup without ideal conditions, as was the case in 2008 for example, when only 58.7 million pounds was produced, half of what we have achieved in 2009."

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2010 California Wine Fair Print

Written by the Tidings Staff | 10 March 2010

Uncork California¹s sunshine in a bottle.  The New World wine revolution of the past quarter century has positioned the Golden State as the leader, especially in developing new winemaking technologies, techniques and producing the finest quality wine and grapes by using sustainable wine-growing practices that are environmentally and socially responsible. The success of California wines has been built by an industry that prides itself on its unique identity, personality and taste that does not wish to emulate any  wine-growing region other than its own.

Join us in select cities across Canada for a unique opportunity to sample a wide selection of premium wines from California¹s top producers. Click the Read More button to get all the information you need for each city's consumer tasting.
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London Calling Print

Written by Rosemary Mantini | 05 March 2010

Preview the Top Chardonnays in Toronto on March 24th

Cool climate VQA Chardonnays from Ontario will be showcased in London, England when British wine writers and the wine trade gather at Canada House in Trafalgar Square on May 17th to sample a select group of wines. The tasting will feature 34 of Ontario’s top Chardonnays from 21 wineries chosen by a panel of Ontario wine critics.

“Britain is a huge market for wine, but the country only has a tiny domestic wine industry,” notes Bill Redelmeier, owner of Southbrook Vineyards in Niagara-on-the-Lake, who initiated the tasting. “The opportunity to showcase Ontario wines in London can provide a real boost for our product. A generation ago, the New Zealand wine industry launched Sauvignon Blanc in Britain, and it put New Zealand wines on the map.”

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This Month in Tidings - February/March Print

Written by the Tidings Staff | 05 February 2010

new in this issue:

Tidings_Feb_10_cover

There are those among us who revel in the frigid temperatures of the season and the mounds of snow. These are hardy souls. I have to admit that I can't count myself among them. Those cold winds that blow keep me indoors, ensconced in front of the fireplace, comfort food and a glass of wine at my side. Even the thought of venturing out freezes my blood. At this time of year, I can't help but look longingly forward to spring. Come March, Mother Nature could throw her worst at me, and it wouldn't matter. I know that soon the snow will be a distant memory and the winds will be warm and pleasant. The February/March issue of Tidings Magazine brings you a whole host of ideas to bid farewell to winter and herald in the spring.

 

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Canadian Chef Battles It Out On Iron Chef America Print

Written by the Tidings Staff | 28 January 2010

Catch Michael Smith, host of Food Network Canada's Chef Abroad and Chef At Home, on Iron Chef America. Smith was called to battle in kitchen stadium and has risen to the challenge. The Iron Chef America culinary competition between Michael Smith and Iron Chef Bobby Flay is scheduled to air January 31 at 9pm ET/PT on Food Network Canada.

When Chef Michael Smith was invited to compete on Iron Chef America he and his two sous-chefs, Bill Pratt (Halifax based retired Navy chef) and Chef Paul Rogalski (Chef Proprietor of Calgary based Rouge Restaurant) readied themselves for combat. Michael Smith and his challenger, Bobby Flay, will take to their stations in kitchen stadium, and once the legendary "secret ingredient" is revealed, they will begin their race against time to create a four star meal for the panel of judges.

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Without Borders Wins Tasty Award Print

Written by Rosemary Mantini | 27 January 2010

Award-winners extraordinaire...

A while back, on November 26th to be exact, I wrote about three guys -- Chad, Clayton and Lyndon -- who call themselves Without Borders. Fearless and inspiring, they travel the world learning about native cuisine and cooking it. At the time, I wondered how they could possibly be any different from all of the other Food Network chefs, like Bourdain, Rocco or Brauch, who also visit locales near and far in an effort to show the rest of us what authentic cuisine is all about. The answer lay in the fact that these three guys from Calgary are amateurs. Granted, they know their way around a kitchen having been trained as chefs. But, when it comes to setting up shots, filming, editing and producing, they're learning on the job. Because they're not trained filmmakers, the videos they produce have a natural, gritty and honest quality about them. The guys bring a fresh, unassuming approach to food, culture and filming that seems to be somewhat lacking in the average Food Network offering these days. They're learning along with us. Learning not only how people around the world cook in their own homes and for their own people, but also learning about the finer points of filming and video production. Their efforts have been paying off in spades. They just received their very first Tasty Award.
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