Quench By Tidings | The Food And Drink Social Network

@ 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]
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]
Fresh and Local
The Egg Farmers of Canada recently conducted a survey that asked Canadians what freshness means to them. The reveal? Canadians overwhelmingly demand that the farm products they buy be fresh, with 90 percent saying that farms within their province deliver that freshness. Distance from farm to grocery store is seen as the key to freshness. [READ MORE]
Easy Chartreuse Cocktails
One of the most appealing things about spring is watching those little chartreuse-coloured buds appear on the trees. And before you know it, they turn into full-grown leaves. Loved this line from Quentin Tarantino’s Death Proof. The bar owner, Warren (played by the director), serves a green liqueur to some customers. After they empty their [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

Mistaken Whites and War of the Worlds
Is a White Zinfandel wine made with white grapes? No, it’s actually made from red fruit. Anyone who’s ever squeezed a grape knows the juice that oozes out is for the most part clear — no matter what the colour of the grape on the outside. It’s the length of time the juice is exposed [READ MORE]
Question Is
Tidings gets the scoop from Canada’s best sommeliers >> When in doubt always ask. Whether you ask the sommelier or, in some instances, the waiter, you’ll get the benefit of experience. And in some cases, a good bottle of wine. Don’t be afraid to pick wines according to style (Old World, fruity, etc.). Tell your [READ MORE]
Slicing Up the Wine Map
It took the French some 200 years of trial and error to discover which grape varieties did best in which regional soils and macroclimates. This painstaking exercise in pragmatism was given regulatory status as the appellation system, AOC. In 2005, a mere 17 years after the amendment of Ontario’s Wine Content Act prohibiting labrusca varieties [READ MORE]

Purple Haze #2
Mix the Vodka and the Orange juice together, add the Blackcurrant shnapps, add ice!
Laser Beam
combine all liquor in full glass of ice. shake well. garnish with orange and cherry

Ham Slice with Rum!
Although Nancy’s cultural heritage is Italian, her recipe repertoire covers a huge range of tastes and techniques. As you’ll see in today’s recipe, she has a knack for turning a complicated “holiday only” dish into a special, quick and easy weeknight meal. Ham doesn’t have to be reserved for holidays. A large ham slice sautés [READ MORE]
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]
The Farmers’ Market
I love Saturday mornings at the Farmers’ Market, wandering through the stalls under a slowly warming sun, the dewy air scented with herbs. Vendors sort through their wares on long tables under canvas tents. Shoppers carry bouquets of sunflowers as they examine bushels of ripe peaches, glistening black grapes, green and orange melons, baskets of [READ MORE]
Cinco de Mayo
For a long time I thought Mexican restaurants didn’t rinse their dishes properly. There seemed to be an odd soapy flavour to the food. When I started cooking Mexican food in my own kitchen, I realized the Palmolive aftertaste was cilantro. There is some evidence that hypersensitivity to cilantro’s soapy essence is genetic. In short, [READ MORE]