My aunt and uncle have an amazing mushroom-picking spot in the Whiteshell, and they are good enough to share when they have had their fill (if you are really lucky, they will invite you to pick with them!).
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Fall brings fresh garden tomatoes. If you’re lucky, it brings lots and lots. If you’re really lucky, you have the best Mom who shares her tomatoes! Because I hate the mess of removing tomato skins in boiling water, I decided to experiment with the much more passive roasted tomato sauce this year. It was the right decision.
Next recipe: sweet potato gnochhi to eat with your tomato sauce!
The long weekend is upon us! If you are making a wine run to Banville & Jones tonight (or on the way to the lake), here are some great, affordable picks for the weekend!
Q: I recently opened a bottle I had been aging for a few years, and although it tasted fine, I was left wondering whether I should have aged it even longer. How do you gauge the perfect drinking window?
I love a theme, so I love Hallowe’en! Here are some on-theme wines to bring to your costume party, to offer cold parents from the neighbourhood as trick-or-treat on through, or to enjoy in the dark in your basement (if you’re that house on the street).
Q: I love big fruity Australian Shiraz but I would like to try something new. Is there a particular country or grape variety that I should try next to ease me into uncharted territory?
Q: Once I open a bottle of sparkling wine, will it keep its fizzy sparkle? If so, how long?
Have you ever been at a restaurant and wondered, what should I pair with my kimchi and kale taco? Banville & Jones has the answer with their new Text a Somm service!
Food photos by Ian McCausland
Recipe from: The Cellar Door (October 2015, Issue 22)
This delicious potato dish doubles as a beautiful vegetarian main course or a new side dish that might just overshadow that turkey this Thanksgiving! Don’t forget to pick up the perfect wine pairing (listed at the end) at Banville & Jones Wine Co.
Trying to capture the essence of Georgian culture and hospitality in a blog post is like trying to describe the history of the world in a tweet.