Tag Archives: Guelph Mercury

Hanging on

There really is no effective way to come to terms with the end of a vacation.

The most one can hope for is to prolong it a little with some photos, conversations, or memories.

I think we all feel this way. Recently a columnist in the Guelph Mercury wrote about holding onto his vacation beard for at least a week after vacation. But I didn’t grow a vacation beard – it would have been far too scratchy for my wife’s comfort and far to grey for my own.

But what about a taste memory. I’ve read that taste and smell are the strongest memories.

Earlier in the summer I posted this photo of me enjoying a bière in my jardin in France.

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Yesterday  I found 1664 Blanc here in Canada, bought one, and then opened it up in my own kitchen [in front of my French copper pots just to add some je ne sais quoi – or terroir as the French have it].  That should help prolong my vacation.

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A few of my favourite things

Four years and 300 blog posts later it’s time to look back at a few of my favourite things about PulltheCork. I know this seems a little self-serving but as my brother-in-Spain pointed out,  being self-serving is really what blogging is all about in the first place.

Favourite thing number …

5. Being picked up by the Mercury’s online paper and getting the gig as restaurant reviewer for the Guelph Mercury and the KW Record

4. My four attempts to alert the public on the dangers of drinking water when a nice rosé would do

3.  Getting free stuff through Natalie MacLean’s contacts and from Muskoka Brewery!

2. Being reposted by my inspiration in blogging Billy Munnelly

1. The satisfaction that I get when my wife and her sister [sister-in-law in Spain] giggle at what I write

Thanks folks

PS Special mention to the blog post Hello my name is Shiraz Bordeaux 

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Stay thirsty my friends – and thanks Mario


Phil’s wine

Phil Andrews is probably most recognized as the managing editor of the Guelph Mercury.  What is little known about Phil is that he recently entered the world of wine making.  Admittedly that involved pouring a packet of yeast into a container at the wine shop in a suburban strip mall, but a wine maker nonetheless.

Phil’s venture into wine began with a Pinot Grigio started on St. Patrick’s Day this year. He has named it Pinot Greenio (or something like that). Historically, this may be the first time that alcohol and St Patrick’s day have ever gone together.

Phil arranged a meeting with me, as the resident wine blogger, to drop off  a bottle of the wine.  I gave him my word that I would be honest in my assessment.  For his part he wanted me to sign a waiver  in the event that I went blind drinking his wine.

Pinot Grigio wines are meant to be consumed early.  This one qualifies as it is less that 2 months old. I opened it and gave a glass to my wife – not because I was scared of it. Her first response was “Mmm, this is light”.  Now Phil, I think you should be very pleased with that.  Amongst the things that she could have said was, “Is this homemade?”, “Oh, I don’t like that at all”, or “What is this?”.

Verdict – We found the wine very light in colour, in the Italian style of Grigio  and light in taste.  It bordered dangerously on being watery but was crisp and acidic enough to keep us sipping.   We agreed that we would spend $8 on it at the LCBO.

Well done Phil the wine maker. Let’s arrange another drop off.

Color variations among different styles of Pinot gris. (L-R) Italian Pinot Grigio with a straw yellow color, Alsatian Pinot gris with a lemon color, Oregon Pinot gris with a copper-pink color