Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
| 30 April 2009
One of my favourite television shows right now is The Wild Chef hosted by Au Pied de Cochon’s Martin Picard. Described as a “non-conformist with a hint of rebel,” Picard – a former Tidings Maverick Chef – and sous-chef Hugue Dufour scour the Quebec countryside, cooking everything from moose, goose, partridge, and muskrat to anything that even remotely resembles a critter.
And while moose testicles or pig’s feet meatball ragout may not be high on your list of dishes to try (although they should be), wild game has become increasingly popular across the country. To a large extent, game defines Canadian cuisine. What could be more Canadian that bison, elk, moose, venison, musk ox, goose, partridge, salmon, and hare — all having roamed Canada’s waters, skies, and land for hundreds of years?
Many years ago, wild game meat was a big part of a Canadian’s diet. But as our population migrated from the country into cities, farm-raised meats like beef, pork, and chicken became dominant. Today, wild game’s popularity is driven both by the “eat local” movement as well as its health benefits. In general, game is lower in fat than beef or pork, and in some cases, even chicken. Flavour, of course, is also a major factor.
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| 02 April 2009
This month I thought we’d try the ever-mysterious Syrah (aka Shiraz). Well, okay, maybe it’s not so mysterious. However, some confusion seems to exist around the terms nonetheless.
Syrah is a grape that originated and is grown primarily in France’s Rhône Valley. It produces intense wines that are deep violet. It has a chewy texture; it can have high alcoholic strength, and typically has a peppery/smoky aroma. In the early 1800s, Syrah made the scenic trip from France to Australia where the locals began calling it Shiraz. That down-under version is typically described as being fruity and jammy.
One grape, two names. The story goes that the name Syrah is a nod to the grape that the Romans carried north through Europe with them from Syracuse, Sicily. The name Shiraz suggests that the grape’s starting point is Shiraz, Iran. In any case, DNA evidence indicates that Syrah is actually of French origin.
| 05 March 2009
Don’t know what to do this weekend? How about hosting a wine tasting party? It’s easier than you might think. Make it as structured or as spontaneous as you’d like. There are just a few tips to keep in mind.
How Much?
The number of bottles served should range from 4 to 8. This amount is directly related to the size of your guest list. Each bottle of wine will generally serve from 12 to 18 people, with each person receiving about 1-1/2 to 2 ounces. That’s just enough to get a good look, sniff and taste of the wine. Then again, having more bottles than you think you might need will allow your guests to have seconds if they wish. Buying this many wines at once can certainly be expensive. If cost is an issue, arrange for everyone to bring one bottle, or to contribute toward the overall cost of the wines.
What to Pour?
There are two factors that will determine which wines you choose for your party – availability and budget. Once you have those worked out, you can move on to the next decision. Will you sample all reds, all whites or a combination that also includes rosés, sparkling and dessert wines? An interesting tasting is to compare Old World and New World grape varieties and styles.