Pop-up Spanish Tapas May 3rd to 5th
I have been extolling the virtues (and value!) of Spanish wines now for years, so I can’t...
Read Moreby | Apr 27, 2012 | Good Food Culture | 0
I have been extolling the virtues (and value!) of Spanish wines now for years, so I can’t...
Read Moreby | Mar 19, 2012 | Good Food Culture | 0
Explaining why you should buy famous and sought after iconic wines is actually very hard....
Read Moreby | Mar 8, 2012 | Good Food Culture | 0
What do a pencil, an expresso and a bowl of fresh berries have to do with today’s featured...
Read Moreby | Mar 1, 2012 | Good Food Culture | 0
The Graillot name is synonymous with great Syrah in France’s Northern Rhone Valley. Alain...
Read Moreby | Feb 22, 2012 | Good Food Culture | 1
Only 416 cases made. Just 120 bottles imported to Ontario. Today is your chance to get your hands...
Read Moreby | Feb 16, 2012 | Good Food Culture | 2
“Stunning! Smoky cherries open up to a sensory world of berries and spices. So...
Read Moreby | Feb 9, 2012 | Good Food Culture | 0
Delicious. While I have spent the last half hour sitting infront of my computer screen trying to...
Read Moreby | Feb 1, 2012 | Good Food Culture | 0
“…this winery manages to produce rich red wines with wonderful fresh flavours and...
Read Moreby | Jan 24, 2012 | Good Food Culture | 0
Navigating the subtle differences between the wines of Burgundy can be a daunting task. Trying to...
Read Moreby | Jan 20, 2012 | Good Food Culture | 0
I want to give you a heads-up about an exciting new release coming to LCBO Vintages shops this...
Read Moreby | Jun 27, 2011 | GFR Opinion Piece | 0
By Andrew Hanna for John Hanna & Sons Ltd, a certified “Good Food Fighter” There...
Read Moreby | Jun 23, 2011 | Good Food Culture | 0
What is my favourite wine?
As a known professional wine geek in my social circles, this is one of the most common (sometimes challenging) questions I’m asked by friends. As a result, it’s a question I’ve thought about quite carefully over time. I have finally come around to the realization that, as with most things in life, context is king.
What am I eating?
Who am I with?
What is the weather like?
What sort of mood am I in?
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