This shrimp is a great appetizer or accompaniment to ribs or steak!
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Q: I would like to build my small wine collection to cover a variety of situations and occasions. What types of wines are must-have basics of any collection? I am also thinking of purchasing modular racks to store my wine laying down, thus preventing the corks from drying out. Anything else that I need to keep in mind when it comes to proper wine storage?
Q: My wife has become sensitive to sulphites. I understand that some eco-friendly or organic white wines are sulphite free. Are there any great wines that are sulphite free?
Pair with: J. Bouchon 2016 Reserva Sauvignon Blanc Maule Valley, Chile ($16.99); Coriole 2016 Chenin Blanc McLaren Vale, Australia ($21.99); Alpha Estate 2015 Assyrtiko Florina, Greece ($42.99)
Q: As a vegan, what should I look for (or avoid) when buying wine?
Photos by Ian McCausland
In our 26th issue of The Cellar Door, we partnered with our favourite local cheese mongers, Courtney Dhaliwal and Meg Gifford of The Cheesemongers Fromagerie, to bring you the ultimate wine and cheese board pairings. And boy, did they deliver!
Photos by Ian McCausland
In the fall 2016 issue of The Cellar Door (Women & Wine), we featured an easy pecan and coconut pie crust with two fillings, pumpkin and three berry. This pie crust is easy to make ahead and freeze, and here are two additional fillings that you can whip up in minutes to take to a holiday meal.
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!).
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!