Closing Ceremonies 

I believe i am the only wine blogger in the world with a PE degree, and as someone with such a degree it should be no surprise that i love the Olympic games. The final three days were awesome but also a bit sad –  in an “all good things must come to an end” kinda way.  So to celebrate – a form of “three cheers to the Olympics” I opened a Sour a day for the last three days, cleverly combining my University degree with my latest hobby – collecting Sours.  Here’s how the last three days played out.

Wellington Brewery’s Prismastic Golden Sour – chosen for it’s rather mild sourness and complexity gained from being aged for one year in Cabernet Franc barrels with a mix of wild yeast and sour bacteria. Golden because i drank it during the Gold Medal men’s volleyball match between Brasil and Italy.

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Wellington Brewery’s Against the Currant – a Blackcurrant kettle sour – made in much less time than the Prismatic and soured in a kettle by creating lactic acid through some magic that i don’t really understand totally.  I would like to say that i watched this during the kayak races, but truthfully i had it during the 4×100 m relay when Canada has to wait 15 minutes to discover they actually won a bronze.

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Royal City Brewing’s Berliner Weiss was Friday’s edition of the “three cheers for sours” weekend.  Honestly, i don’t recall what i watched because i started into a string of Wikipedia pages on John F Kennedy’s “Ich bin ein Berliner” quote which kept me amused for over an hour reading about East Germany, the cold war, Berlin, and the complexities of the German language.  Did you know some people think that the translation of that was “I am a donut”?  Thanks for trying to rewrite history whatever idiot added that to the highly reputable and accurate Wikipedia site.

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3 Things I Learned in America

I visited the United States of ‘Merica this weekend.  Also, i avoided talking politics with everyone! Weeeeeeee.

I learned three important things in my casual quest for knowledge. I think I learned more than that but I don’t focus very well in the summer and i wasn’t really searching for more knowledge.

  1. BBQ peaches and bourbon are brilliant – i macerated this perfectly ripe fruit with bourbon [america’s vodka], brown sugar, and vanilla then grilled them and served them with ice-cream.img_6940
  2. You can’t get a pint of high alcohol beer!   Anything around 7% ABV and you get a stemmed “snifter” with less ounces than a pint. As i pointed out to the owner of the bar, “We don’t put up with stuff like that in Canada”.  However, as i get older and more understanding i think i know why they do this –  but you’d lose an election in Canada  with laws like that.
  3. Mars, PA – where my wife is from [no really, that’s not a joke], population 1,699, has a fantastic tavern/gastropub. Breakneck Tavern has exceptional food and an extensive craft beer list. It’s worth the detour off I-79 and i’ve no doubt that Guy Fieri will appear there soon, so you should get there before he does.
  4. There’s a really good winery halfway between Cleveland and Youngstown Ohio. No that’s not a typo and i haven’t been drinking – today – yet. Uncle “Jim” [that’s his real name minus the quotation marks] had a party and his friend Rich showed up with 4 very good wines from his winery, Laleure Vineyards, in Parkman, Ohio  – a white blend, two vintages of Chardonnay, and a Cabernet Franc that made me especially happy.  One impromptu wine tasting later and i became a believer that at least one talented winemaker lives in “Merica’s Midwest. Good party Uncle “Jim” – well played.  Great food and beautiful house Aunt “B”.img_6927

Swirling, swirling, swirling

We visited Norman Hardie’s winery in PEC last week.  It was lovely … but what attracted my attention was a young woman swirling her wine at the table next to me. She swirled it non-stop, or “constantly”, as we wine writers like to say [we actually don’t].

So I pondered the reasons for swirling. I know there are reasons – real “wine person” reasons.  It aerates the wine in the glass and makes it taste better. Heck, it’s been locked inside a bottle for quite a while and needs to catch a fresh breath air.  But i think this woman at the table beside me taught me something important.  Swirling your wine is fun.

Watch here

The only thing more fun? Convincing your wife to swirl her wine too.

Weeeeeeeeee

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Photo of us NOT swirling.  Doesn’t look as much fun does it.

Also, the pizza was really good.  We swirled and drank the Riesling and the Cab Franc. I’m going to swirl and drink them again soon.


Canada Day in photos 

Instead of writing about Canada Day i’ve turning this wine blog into a photo blog. It really is easier to write than using my words.

Lunch at Artisinale – French rosé and Tawse Riesling with our first course.

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Crêpe and Calvados for dessert.

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Dinner BBQ at home with Muskoka 20th Anniversary Cream Ale aged in Oak.

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Happy Canada Day


Good save on Father’s Day

Even though i get treated like royalty and pampered on Father’s Day it is still my responsibility to provide sweet Bacchus’ beverages to go with the food and the overall experience.

So when i pulled out a bottle of bubbly cava my daughter M asked if i was sabering.  Sabrage seemed like a good idea – because it’s fun, it’s cool, and what could possibly go wrong combining alcohol and a large chef’s knife?  So despite the bottle shape not being ideal for sabering i made up my mind faster than my wife could ask “do you need me to bring you the large knife?”

While it didn’t quite go as planned [photo evidence below] – almost no cava was spilled and the glass did stay primarily in 3 large chunks [yes, it should be two].

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My favourite all-time party trick to impress my favourite daughter who is of drinking age. I know – it looks dangerous. This time i wish i could say that it only looks dangerous.

So while things didn’t quite go as planned i did save face by offering an evening red wine that prompted “ooohs” and “aaahs” from everyone.

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My favourite American wine for my favourite American wife. It’s dangerous too – dangerously tasty!

 


Euro 2016 – a guide for the unsportsing

Just in case you’re not a sportsing person, here’s both your sportsing and french lesson for the day.

France is hosting the 2016 European Championships of football [or soccer as we call it on this side of the pond]. The event is commonly referred to as Euro 2016, and since France is hosting it i thought it appropriate to nab a couple of “bière française” – 1664 and 1664 blanc.  Or as i like to call them, les “seize, soixante-quatre”.  The French national is team is referred to as “Les Bleus”, and the “coq gaulois” is their symbol.  “Alles les bleus” i say, and “merci pour la bière”.

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Yeah, i don’t know how i got a red jersey of les bleus either. It’s as confusing as anything the French say.


Cider, The Final Frontier

Gene Roddenberry – you were a clever man.   “Space.  The final frontier” indeed.  Matt Sulker – you’re an equally clever man.

In a wine blog that covers everything from home-made gin, to craft beer, to even occasionally writing about wine, i think i may have found my final frontier. It’s either Sours or Cider – but for today it’s cider.  Craft cider has taken a meteoric rise [see what i did there trekkies?] in popularity.  The Only, one of my favourite pubs on the Danforth, recently devoted about one-fifth of their taps to ciders. Cider flavoured with cherries, dry ciders, and even a sour cider [cleverly combining my two final frontiers].

Here’s where my man Matt comes into the picture.  A clever home brewer who spends his commuting time coming up with combinations such as a coconut, lemongrass Kölsch, has devoted a significant portion of his spare time creating ciders. Sulker Ciders will almost certainly have a tap in a bar near you soon if my ability to predict the future is as good as i think it is.

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This Super-Dry cider that i sampled was made with 100 % Ontario apples [mathematically the most possible] and London Ale yeast. Unlike the big commercial ciders there is no sugar added post-fermentation.  It was dry and crisp with nice subtle yeast flavours.  He served them to me in his “made for cider” glasses, which are made for drinking at warp speed.  Not really, they’re made to enhance the bouquet and stuff … and junk. Delicious.

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