Quench By Tidings | The Food And Drink Social Network

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]
@ 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]
The Chicken Factor
“It tastes just like chicken!” If I had a dime for every time I’ve heard that line, I’d be a millionaire by now. Let me tell you, I’ve tried frog legs, eel, alligator, rabbit and kangaroo. And despite assurances to the contrary, none of it tasted even remotely like chicken. In fact, frog legs happen [READ MORE]
To Love
Amarone, from the root amore: to love … and for many an Amarone fan it was love at first sip. Whether that is the true etymology of Amarone, I can only surmise, but once you’ve tried one of these highly prized wines you never forget it. What do you need to know about Amarone that [READ MORE]

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From The Pages Of Tidings Magazine

Bubbling Over
Nothing quite gets a party going during the festive season like the gladdening pop of sparkling wine. This year, rather than counting your pennies to see if you can spring for one or maybe two bottles of Champagne, you might want to explore some of the exciting bubblies made in other regions of France and [READ MORE]
Great Genes
Jammy, soft, peppery, spicy, big, bold, intense, and instant gratification are all descriptors that have at one time or another been used to characterize Zinfandel. The quintessential barbecue wine, long claimed by California as the state’s heritage grape, Zin comes in a multitude of flavours and styles. When Prohibition kicked in 1920, Zin was actually [READ MORE]
The Wine and Dinner Club
In my wine life I find I have reached the tippling point. I no longer hoard my fine wines. I am drinking them. It is not because I have reached an age when I will no longer buy futures of Bordeaux classified growths. Nor was I inspired by a poster I saw in a travel [READ MORE]

Rory O'more
Stir all ingredients with ice, strain into a cocktail glass, and serve.
T.N.T. No. 2
Pour ingredients into an old-fashioned glass over ice cubes. Stir well and serve.

Goat Cheese Pizza
Nancy Johnson started writing before she could read, dictating her stories to her mother. Nancy’s love for cooking grew slowly, mainly because it involved kitchen clean-up. Eventually, she embraced her inner gourmet by attending George Brown College where she studied culinary arts, food media and wine. When she is not in her kitchen, she works [READ MORE]
Scallops Caprese
In truth, squid and anchovies are a more common menu item in Capri, but scallops are much easier to find in our supermarkets. When mussels are in season, steam a dozen in white wine and add to the platter. If you like it hot, add more red pepper flakes. For dessert, Limoncello di Capri with [READ MORE]
Five Things To See Before You Dine
The Before You Die books make me nervous. There are a number of them in the series, such as 1001 Movies To See Before You Die, 1001 Places To Go Before You Die and so forth. The whole notion makes me jittery because there’s the erroneous implication that I am, indeed, going to die. Moi? [READ MORE]
Lessons I Learned From Scarlett O’Hara
When I am in Italy, my relatives have a word they use every time I reach for more food, which is usually about every 3 minutes. The word is domani. I have to admit the way my Italian relatives say domani scares me. They put the emphasis on the second syllable, which to my untrained [READ MORE]