Archive for the ‘Uncategorized’ Category

10 back-to-school lunchbox snacks for grown-ups

September 10th, 2017

lunch snack ideas for work

By Joseph Temple

Back to school always brings back memories of falling leaves, freshly sharpened pencils, and of course, brown paper bag lunches.  A thermos of milk and a PB&J has its place, but if you’re looking for something a little more grown-up, try some of these tasty treats.


schoolsnackelements6
1. Fresh salad with a bit of cheese and crunchy fresh bread – add some salmon or chicken
blank

schoolsnackelements1
2. Creamy Greek yogurt with seasonal fruit, nuts, and a touch of honey is perfect for the mid-morning break.
blank

schoolsnackelements10
3. An upgrade for the classic pizza roll-up, spinach, spicy sausage and soft cheese.  When you make it at home, the flavour combinations are limitless.
blank

schoolsnackelements2
4. Fruits and Veggies are always a healthy choice and easily jazzed up with with a bit of dip.  Why not try some chocolatey hazelnut spread mixed with yogurt for berries?
blank

schoolsnackelements3
5. Like a hot lunch?  Bake an extra portion in a smaller container for tomorrow’s lunch.
blank

schoolsnackelements4
6. Kick up a regular sandwich with sprouted grain bread, brie, and a combination chutneys and greens
blank

schoolsnackelements11
7. A left-over vegetable frittata is an simple way to get an afternoon protein boost
blank

schoolsnackelements7
8. Popcorn is a snack favortie!  Why not add some Parmesan cheese or chipotle seasoning for an afternoon pick-me-up?
blank

schoolsnackelements8
9. Cheese and crackers are great for a dinner party, so why not for lunch too?
blank

schoolsnackelements9
10. No matter how old you are, cookies, especially homemade are on just about everybody’s list!
blank


You might also like:

Ask Sid: Best Sushi Wine?

September 6th, 2017
Ask your question here

Wine pairing sushi

Question: My boyfriend and me are eating more sushi and haven’t found our best wine match yet. Your tip please?

Answer: Yes an ideal match with a variety of sushi can be elusive. Cold beer usually works quite well – especially with the wasabi. Any well chilled Sparkling should also be a safe bet. Bubbles help avoid that sometimes metallic taste you can get with some still white wines and especially bolder reds when matched with fish but usually shellfish. However, there are lots of softer fuller whites that will accentuate the rich buttery textures of tuna. My tip would be to experiment with different Sparkling wines to find the one pairing you enjoy most.


You might also like:

 alt=

What do you like to pair with sushi?

View Results

Loading ... Loading ...

Paulée: Grand Cru Chablis

September 4th, 2017

Paulée: Grand Cru Chablis
By CocktailSteward (Own work) [GFDL or CC BY 3.0], via Wikimedia Commons

Confrerie des Chevaliers du Tastevin Vancouver Branch held their Summer Paulée on Sunday August 27, 2017. This exciting annual event is always an educational focus on wines from a specific region of Burgundy. Some good previous spotlights with Puligny Montrachet studied last year, Meursault Perrieres in 2015, Corton Charlemagne in 2014, five Grand Cru whites (Montrachet, Chevalier, Batard, Bienvenues, & Criots) in 2013, and Chassagne Montrachet 1er in 2012. It was back in 2011 that we invited members to bring along Grand Cru Chablis so it was time to re-visit this now higher profile most terroir driven region. Those Kimmeridgian soils of limestone, clay and fossilized oyster shells really make a statement in top Chablis. Lets look briefly at the 7 Grand Cru listed from smallest to largest in vineyard size:

Grenouilles: Smallest just under 10 hectares, rounded slope dominated by Chateau Grenouilles of La Chablisienne (though William Fevre has about 6%) often showing creamy full softer honey style with a touch of earthy orange peel zest. Good young examples tasted from typical 2013 Ch. Grenouilles & dynamic 2012 Les Vaux Sereines.

Preuses: On a gentle slope of deep top soil & compact whiter clay over a limestone base with the lower section more Vaudesir in style. Neighbour of north facing Vaulorent 1er Cru (sub-climat of Fourchaume) is late ripening but an exciting mineral-laden value to look for. Tend to be less aromatic but very rich in body. 2007 William Fevre solid still in top shape.

Blanchot: Eastern extreme with fully south-east facing vineyards (with that special blue clay) enjoying the early morning sun but less in the late afternoon. Often less ripe and accessible younger. Always admire the charm & finesse of Domaine Laroche La Reserve de L’Obedience but it was not tasted here. 2014 Vignaud shows potential. Value the quality of 1er cru neighbour Montee de Tonnerre.

Valmur: Saucer shaped valley with somewhat variable soil depths but clay & limestone over marl producing powerful dense yet elegant steely Chablis that ages so well. 2010 William Fevre was a perfect example of this impressive power and elegance still having room to excel further with more cellaring. 2009 Christian Moreau was full and rich as expected as was Raveneau a rare treat. However 2009 J-M Brocard (often in screw-cap) was ironically corked as was 2006 William Fevre which was among the top wines tasted at 2011 event.

Bougros: North-west corner on a south-east slope and very steep nearer the road at the bottom (often labelled Cote de Bouguerots) has less stones and more deep clay. Variable but sometimes cooler floral crisp lime-grapefruit styling with less austerity for younger accessibility.  Certainly 2008 Jean-Marc Brocard in screw-cap was slightly reductive on opening but cleared with decanting to show well in this style. Two bottles of William Fevre Bougros Cote de Bouguerots 2008 were richer more saline with real depth while their 2005 one of the best in 2011 was now quite soft and mature.

Vaudesir: Ampitheatre protected from winds of double exposure with northern part full south facing and southern portion more south-west but steep on less calcareous soils but more clay & marl resulting in citrus complex minerals elegant classy wines. Also where the separate “eighth” Grand Cru “Moutonne” a 2.35 hectare monopole of Domaine Long-Depaquit is 95% situated (with 5% in Les Preuses). Fresh young elegant examples from 2014 Louis Michel and 2012 Domaine des Malandes needing more age.

Les Clos: By far the largest at just under 26 hectares. Stones plus white clay (very little marl) with dense limestone just 80 centimetres below the surface giving that special mineral firm edge to this Chablis. Amazing combination of generous power with consistent balance that allows Les Clos to age so remarkably. A couple bottles of 2010 Christian Moreau already are so delicious with that rich powerful depth of flavour but no rush to open them because the young underlying acidity balance means you need patience to wait for more complexity still to come. Their 2012 and 2014 Les Clos also are both so outstanding so drink the 2011 first. In fact all the Les Clos showed well from an austere 2014 Pinson & young 2013 Domaine Dampt, 2009s forwardly with Domaine Billaud-Simon quite earthy ripe but a magnum of Faiveley really shone brightly as so delicious drinking right now, 2007 Domaine Vocoret & Fevre were solid bottles as was stylish 2005 Christian Moreau.

Your scribe was requested to comment on his impressions of the about 40 different Chablis tasted at this Paulee. Really appreciated the opportunity to compare this many wines in three different ways: by same vineyard, by same producer, and by same vintage. Some of the comments are set out in this posting. Must say the even vintages are showing good consistent quality: 2014, 2012, 2010, 2008. The top 2 wines may have been from that intense 2010 vintage. However special terroir-driven Chablis can be found in every vintage. Premier cru can be excellent value for money too. Always look for Raveneau (a 2004 Butteaux is still so youthful)  & Rene & Vincent Dauvissat (a 2002 La Forest was particularly sublime) as top producers. Some short crops from the recent vintages so buy your Chablis early on first release.

Do you have a favourite Chablis Cru?


You might also like:

Do you have a favourite Chablis Cru?

View Results

Loading ... Loading ...

Ten soups made better with wine!

September 2nd, 2017

10 soups made better with wine

By Joseph Temple

Remember when adding wine to your favorite soup recipe – always use something you would drink. When in doubt, add whatever you plan to pair with it, and you never know, that bold glass of wine might just become your new secret ingredient!


What wine to pair with thai chicken soup?
1. Thai Chicken Soup – a splash of Gewurztraminer will lend subtle exotic spice and fruit notes while balancing the spice.
blank

Seafood soup wine pairing
2. Bouillabaisse –  sauvignon blanc adds another layer of complexity of this simple soup.
blank

What wine to pair with beef stew?
3. Beef Stew – a robust red such as Cabernet Sauvignon will add a layer of sophistication to this slowly cooked delight.
blank

What wine goes with cold fruit soup?
4. Cold Fruit Soup – the light floral fruitiness of a Pinot Noir would enhance the sweet and tart combination of seasonal berries, peaches, plums, and cherries.

blank

What wine goes with minestrone soup?
5. Summer Vegetable Minestrone – an acidic Sangiovese compliments the fresh herbs and juicy tomato of a once simple peasant dish; also, vegetables can be separately cooked in the wine before adding them to the broth.
blank

What wine shoud I pair with mushroom soup?6. Mushroom Soup – depending on the creaminess, a lighter red such as Gamay Noir or buttery chardonnay would deglaze the mushrooms quite well before adding stock and cream.
blank

Pea soup wine pairing
7. Cold Pea Soup – finish with basil for a twist on a familiar and pair with a sweet and crisp sparkling.
blank

What wine goes with French onion soup?
8. French Onion Soup – the vegetable’s caramelization of this forgiving classic that would do well to be deglazed with a wide range of wines including Sherry, Gamay Noir, or even Pinot Grigio.
blank

What wine goes with lobster bisque?
10. Lobster Bisque – although Cognac is sighted in many recipes, a smooth Sherry would do nicely to highlight this delicate seafood.
blank


You might also like:

What soup do you want to make better with wine?

View Results

Loading ... Loading ...

Ask Sid: Blue Clay in Chablis?

August 30th, 2017
Ask your question here

Blue Clay in Chablis wine?

Question: After a recent WSET session some of us were discussing soils in Chablis and blue clay was mentioned. Don’t know what cru Chablis has blue clay and hope you can help me?

Answer: Clever question. Yes those Kimmeridgian soils dominate the top Chablis properties but the fully south-east facing Grand Cru Blanchot has some special blue clay in the subsoil there.


You might also like:

 alt=
Skip to toolbar