Canadian Wine blog

Writing on Canadian Wine by the MWC team Kurtis Kolt (BC), Ben MacPhee-Sigurdson (MB) Jake Skakun (ON), Michelle Bouffard (QB) and various national guest contributors.

Sangiovese

  • Get Free Shipping on these Top Wine Picks from Le Vieux Pin and La Stella Wineries

    Old World wineries and wine-producing regions have long influenced those growing grapes and making wine on this side of the pond and throughout the New World. Without the incredible winemaking history in Bordeaux, Rioja, Burgundy, Tuscany, the Rheingau and the like, what would our viticultural history look like? More importantly, how would the wines taste? La Stella and Le Vieux Pin are two B.C. wineries who continue to do a great job paying homage to long-cherished Old World regions with the juice that ends up in their bottles, albeit with a New World flair that harnesses their unique terroir and combines long-established and newer winemaking techniques. And they're both offering free shipping on 6 or more bottles this week only - mix and match to your heart's delight, perhaps it's three bottles from La Stella and three from LVP! Continue reading

  • Pair It Up! Eggplant and Country Ham Ragù

    I was reading through Bon Appétit Magazine's 2015 edition of America's Best Restaurants and checking out recipes from their list of the ten rising stars in the US culinary landscape. They've chosen some incredible-looking restaurants like the Korean joint Parachute in Chicago, with their oh-so photogenic Steak-and-Eggs Bibimbap, or the clean, bright space in San Francisco's Mission District called AL's Place, where chef Aaron London has been wowing diners since the doors opened.

    One spot that really caught my eye is in small town North Carolina where Continue reading

  • Pair it Up! Tomatoes, Fresh Fig, and Blue Cheese Salad

    In Ontario, this hot September has kept the bounty of farm fresh tomatoes rolling in. Flavourful, perfectly ripened tomatoes are hard to beat, and are often at their best served with a minimalist approach - raw in a salad with fresh herbs and complementary cheese (I'll never tire of the magic tomato/basil/burrata combo). Continue reading

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