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]
Citrus Squeeze
Great news – there’s a new addition to our family! I wasn’t sure if we really should go for it. But, it was a blustery Saturday morning when I laid eyes on it, and the promise of heat and sunshine took over my thoughts. Our new addition is a dwarf lemon tree loaded with blooms [READ MORE]
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]
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]

On Quench TV

From The Pages Of Tidings Magazine

Busting Myths
10. White wine should be served cold and red wine should be served warm. The biggest mistake when serving wine is serving white wine too cold and red wine too warm. White wine is meant to be served chilled, not ice-cold. Let me qualify that: well-made white wine is meant to be served chilled, not [READ MORE]
The Bitter Miracle
Now that I’m 35 years old, I can feel myself losing the imperviousness of youth. It’s the same with all of my friends. We gain weight, lose hair, fall asleep early, throw out our backs, and blow our knees. Worst of all, I know someone whose stomach has become sensitive with age. For a whole [READ MORE]
Jean-Luc Bourbon and the New Beaujolais Wines
Beaujolais has a problem. Half its sales are Beaujolais Nouveau, a craze whose days are definitely numbered. The resurrection of the region may well be in the unlikely hands of a 39-year-old truck driver from Nantes named Jean-Luc Bourbon. A self-confessed “non-conformist and agitator” (the precise words from his Domaine Bourbon brochure), Jean-Luc began helping [READ MORE]

Born to be Wild
Fill the glass 3/4 full with ice cubes. Add the Tequila, Vodka, Pisang Ambon, Sprite and lime. Stir. Garnish with a slice of orange and a cocktail cerry.
Spritsor
Add ice, then whisky, fill with soda. Stir and enjoy.

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]
Barbecue!
The saddest moment of summer’s end is when the grill is covered for the last time and pushed into a dark corner of the garage. If spring heralds the first smoky hint of barbecue, late fall is defined by the absence of that tantalizing aroma throughout the neighbourhood. In truth, the piquant smell of barbecue [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]
Tricks and Treats
When did Halloween become such a big deal? The minute the kids go back to school, store shelves are stacked to the ceiling with macabre merchandise. There are black and orange lights to string around your entire home, grotesque figures that jump to life when you walk by, welcome mats that groan underfoot and costumes [READ MORE]