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Grape X
It’s not always the wine that excites me, it’s the journey it takes to get in my glass — from vine, to bud, to flower, to grape, to harvest, to crusher, to fermentation, to barrel, to bottle and finally to my mouth. We take the journey lightly, letting Mother Nature, viticulturists and winemakers do all [READ MORE]
Own It: A Sane Person’s Guide To Insanity
Rows of vines rule your yard, easing out family and friends. Your mini-fermenter sprang a leak and oozed booze on the new Nissan. Pickled beets and canned corn occupy your wine cellar. You want a piece of the wine business, but don’t know how to branch out. Seasoned vineyard owners in BC, Ontario and Quebec [READ MORE]
Pomme
Oh, the signs were there all along: The extravagant apple cider-themed dinners at his tony restaurant on the waterfront in Burlington, Ontario. The British heritage and the fact that he was raised on the myriad ciders offered in the pubs of London. And his name on Twitter, of course: @ciderseeker. It would appear that it [READ MORE]
@ Pinot Gris
@mikedicaro Michael Di Caro 09 Thirty Bench P. Gris: Pear, peach, floral notes & interesting use of oak but it still hasn’t managed to turn me on to PG #30dayslocal There it was. A simple tweet typed out and sent in seconds to no one in particular, just one among the hundreds of thousands that [READ MORE]

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From The Pages Of Tidings Magazine

Ancient Scotch and Real Deal Experts
I always thought that Scotch whisky was an ancient tipple. If I’m right, how come so many of my favourite distilleries claim to have been established only in the mid-to-late 1800s? It depends on your definition of both ancient and Scotch. I’m no spring chicken, but anything coming on line in the middle of the [READ MORE]
Love That Riesling
It is so simple. Grow, pick, crush, ferment, bottle it — and the very best part of all, drink it. No other grape variety can match the pure perfection of Riesling. It is a natural beauty that needs no extra glam, no trinkets or baubles, and certainly no masking agents to fully express itself. It’s [READ MORE]
Diary of a Wine-Tasting Addict
Tasting Megalomaniac wines with owner John Howard recently at Chef Mark Piccone’s Culinary Studio in Niagara was the best. These boys really know how to amuse a bouche. The chef’s smoked salmon appetizer was the edible equivalent of what I imagine George Clooney kissing my nape would feel like. Be it food or wine, I [READ MORE]

Prairie Chicken
Open egg without breaking the yolk and put into a red wine glass. Pour gin on top of egg, add salt and pepper to taste, and serve.
Water your melon
Pour the Mt. Dew in any kind of ordinary glass. Then, add the Watermelon Schnapps and stir.

Celebrate
Celebrations don’t always have to be grandiose affairs. One of the nicest holiday dinners I ever had consisted of a simple beef stew with salad and a loaf of homemade bread. The food was delicious, but what made the evening special was the great conversation and laughter shared among good friends. To me “simple” means [READ MORE]
Grilled Filet Mignon
Whenever I need pampering I make filet mignon, using an inexpensive cast iron grill pan to sauté the steaks. To infuse grill marks, give the steak a good sear on both sides over high heat, giving it a half turn to create a crosshatch. The sauce is a ‘cheater’s Bernaise’ and much easier to make [READ MORE]
A Love Story
On a sunny spring day many years ago when I was just 14 years old, I walked up the street to the library and checked out a book about dreams. On my way home, with the book in my arms, I met a boy named Ron. He was lean and lanky and by the look [READ MORE]
Southern Gumbo
Everyday this week, Tidings will be featuring Nancy Johnson’s fabulous recipes. Nancy has a knack for creating delicious fare that’s quick and easy to pull together. Based on all the great reader feedback Nancy’s recipes have received over the years, we have no doubt that these will become staples in your home. Give them a [READ MORE]