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.
Wine is intricately woven into the cultural fabric of Georgia. The Georgian winemaking method of burying an earthenware vessel called a qvevri in the ground creates wines with unique amber colour that has the structure of a white wine with some characteristics of red wine, due to the whole skin maceration (the wine sitting on the skins for the whole fermentation).