La Maison est là où le Coeur
One thing my boyfriend and I have always agreed on is our mutual dislike of the aggressive commercialization of holidays. They start to run together when Xmas reindeers and Santa sightings pre-empt the cheap candy, Sexy Nurses and Borats of Halloween. Valentines Day was formerly an innocuous little holiday consisting of sharing mass-produced Be Mine cards and giving or receiving plastic cylinders...
Read MoreJust in Time For Dinner
Here are two simple recipes for cold winter nights: Frying Pan Beer Biscuits: This is so simple it’s crazy, 3 cups All Purpose Flour 1 tsp. Baking Powder 1 ½ tsp. Salt 3 Tbls. Sugar 1 can of beer Pre-heat oven to 400f. Mix up your dry ingredients, add the can of beer, if your dough is still too dry just add some water unless you want to open another can of beer, in which case just add enough...
Read MoreWhat Ruby Red Vino Can Do For You
Recently, a good friend and fellow wine lover called me up and asked me point blanc (I know- bad pun) “Ralphy, you have always given me good wine advice and I trust you, what is it exactly that Ruby Red Vino does?” This is where a sound bite comes in handy and we have a few: Taking the Terror out of Terroir Wine Should Be Fun You Are Our Why The premise behind Ruby Red Vino is that we believe...
Read MoreSaturday
Saturday morning I wake up next to boyfriend Ribsy and the cats. Po is curled on my pillow, Toba anchors the blankets on the end of the bed. Ribsy had a gig the night before and didn’t get home until 3AM. Since he makes me coffee every weekday morning, I head into the kitchen and make him breakfast. Shooing the cats away, he eats and gives me the highlights of the previous evening; drunk girls...
Read MoreHello 2012
2011 was a year of change. As a Taurus I wasn’t always receptive but it made me more flexible. Top wishes for 2012: More wine producers using screw caps, lower prices on BC wines, interprovincial wine shipping made legal and more respect for the Earth. As for last year: January was snowy and cold so Karla and I started making wine videos for our You Tube site with the idea of starting a...
Read MoreSalmon Diaries
From fresh, wild salmon to gnarly, chewy, fish flavoured briquettes. My first fish smoking experience hadn’t ended well, the best that could be said was that it was edible; starving on the tundra it would be delicious. I swallowed my pride along with the dry, crispy fish shards. Ruining two big fillets of fish, and wasting 24 hours with brining and over smoking was not what I had envisioned,...
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Email Address: karla@rubyredvino.com
Email Address: redwinetongue@gmail.com