Beaujolais
Classic Steak Tartare
Here’s how to make classic steak tartare at home and make it taste just as fabulous as any French bistro. by Erin One of my favourite dishes in the world is steak tartare. Almost anytime I go out to eat, if it’s on the menu, I order it. For a while, I was thinking about...
Sunday Supper: Wine and Food Pairing of the Week
Boeuf Bourguignon and Beaujolais There’s something about the holiday season that brings on cravings for tradition. Whereas in summer months, lighter months, it’s all about experimentation and forging new frontiers (in the kitchen at least), winter, and specifically the nostalgia inspired by Christmas, brings on yearnings for roasts and rich sauces and the classic wine...
3 “Glorious” (and 1 Really Awful) Vintages for Beaujolais
“They were the three ‘glorious’ vintages,” states Anthony Collet of Inter Beaujolais – the wine region’s trade association. Head of marketing for Beaujolais wines, he was in Toronto as part of a cross-Canada tour to promote the oft maligned wine growing region, and get people to appreciate Nouveau, then think beyond it. Of course, it’s...
What We’re Drinking in May
The Spring Trade Wine Tastings are in full swing, and we’ve been sucking up every last drop. (All in the name of research, of course). There are some great picks in the LCBO this month, so let us not delay in telling you about the wines we think are tops. Duckhorn Sauvignon Blanc Napa Valley,...
Classic Steak Tartare
Here’s how to make classic steak tartare at home and make it taste just as fabulous as any French bistro. by Erin One of my favourite dishes in the world is steak tartare. Almost anytime I go out to eat, if it’s on the menu, I order it. For a while, I was thinking about...
Beaujolais Nouveau. It’s Time.
This is a fun time to be a wine drinker in France. For that matter, if you’re a wine lover who doesn’t take yourself too seriously, then it’s a fun time to be a wine drinker here, too. The third Thursday of November is the release day for Beaujolais Nouveau. Everywhere from the bistros of...