Perversely, when boyfriend Ribsy started to complain about how the whole Valentines concept was a cynical marketing ploy exploiting a tradition that no-one seemed to be able to reach a consensus on how or who had actually started it, instead of being smugly united in our shared dislike, suddenly, I felt deeply, personally offended. Didn’t he love me enough to buy roses on Valentines Day, not on sale the day after? In fact, what was wrong with the idea of one single day out of the whole year dedicated to love, who was he to sneer at it? Valentines Day was simply misunderstood and exploited in all of its cheap, hot pink glory and we were going to celebrate the day of love even if we broke up over it, dammit!!

The next morning, cooler heads prevailed and as a peace offering, I bought almond croissants, two hot, perfect, crema covered espressos and the Saturday papers. Ribsy asked where I wanted to go on Valentines Day. The fact that he was willing to do it regardless of how much he hated the idea was enough for me to abandon the idea. We will stay in, splash out on killer Champagne, eat something decadent and delicious and remind ourselves through little acts of love and kindness to simply, genuinely enjoy each others company throughout the year.

“Watch us taste Vivanco Rose, Vivanco Reserva Rioja and Black Cloud Pinot Noir.”

Vivanco Rioja 2009 Rose, Spain, $30.
Vivanco rose, 100% rioja was deep rosy pink in colour and the bottle is an interesting shape, with squared off masculine shoulders which was appropriate. Pouring a glass, dried apricots and tangy preserved cherries met my nose. It followed through with dry, leathery, stiff, lean plums and raspberries and more tannin then acid on the palate. A big masculine red trapped in a rose body. Loosen it up with grilled red meat.

Vivanco Rioja Reserva 2004, Spain, $35
Charming, supple and sexy, the Vivanco Rioja came in the same type of square shouldered bottle as the Vivanco rose, but was much more relaxed. Garnet with hints of brown on the edges, the nose was perfumed with violet, flint, earth, and was subtly dusty. Notes of leather, flint and dried plums on the palate were softened by round, silky tannins. This was a smooth, sexy wine; the perfect balance of masculine and feminine.

Black Cloud Pinot Noir, 2008, BC. $30
Black Cloud New World Pinot Noir was deep dark red in colour and had big robust notes of smoke, spice and dark fruit on the nose. Surprised by its similarity to syrah it was big on the palate, with smoke, grainy tannins and notes of fresh tart pomegranate. Charming cheekiness aside, it is a radical interpretation of Pinot Noir.

YouTube video of RRV tasting Tenute Elle Ose, Grange Phillipe Rose and Charles and Charles Rose.

Tenute Elle Ose Rosato, Italy $20
Semi-dry, pink sparkling wine from Italy, Ose Rosato offered gentle acidity and notes of fresh berries on the nose and big, fresh strawberries and a hint of sour cherry on the palate. Bright lively fizz and low alcohol made it a treat that would be perfect for brunch or an afternoon quaff.

Grange Phillipe Gypsy Syrah Rose 2009, Languedoc, France $30
If a chocolate bar named after a stripper didn’t work, do you think a wine named after one would? Unlike the unfortunately conceived Gypsy Rose candy bar, Gypsy rose Syrah is a hit. Deep, reddish pink, it promised and delivered raspberries, strawberries and spice on both the nose and the palate. A solid backbone and mineral finish added edge and structure to its medium bodied exuberance. Like the famous tease it’s named for, it left us wanting more.

Charles and Charles Rose Syrah, 2010, Walla Walla Washington, $25
This pale, electric, salmon hued rose delivers a steely, focused wine. Aromas of cherry, wet stone, spice and orange zest follow through with watermelon, raspberries, minerals and slate in the mouth. Complex and fresh like the great outdoors drink this after a day of snowboarding. Well made, affordable and fun.

We youtube our way through Paul Zinck Rose, Honest John Rose and Ceago Rose, all in the name of Picasso.

Paul Zinck Cremant d’ Alsace Rose, France, $28
Grown-up and sexy, Paul Zinck Cremant d’ Alsace Rose is medium bodied, dry, salmon coloured 100% pinot noir. It’s like rose Champagne at a quarter of the price, what’s not to love?! Supple and well structured with aromas of biscuit, soft cherry and apple, leads to creamy tasting notes of cherry, a hint of red licorice and goji berry. I drink this at every opportunity, you should too.

Honest Johns Road 13, Syrah Rose, 2009, Oliver BC, $25
A compelling deep pink colour, big, enticing fruity nose and fresh, dark berry notes on palate offer a glassful of fun. Honest Johns Road 13, rose syrah is lightened and brightened with the addition of Reisling. They suggest that you serve it almost frozen, which would make it perfect for sticking in a snowbank and quaffing with outside activities, preferably involving a bonfire and toboggans.

Ceago Syrah Rose, Mendocino California, 2009, $25
Certified organic and bio-dynamic, Ceago syrah rose is pale pink showing fresh stone fruit and soft acidity on the palate and a baby powder and cotton candy nose backed up with a hint of tart apple. It was approachable and unpretentious in price and style.

K2 taste Domaine Bruno Claire, Ochoa Rose and Santadi Tre Torri Rosato

Domaine Bruno Claire, Marsannay, Burgundy France, $25
We had great expectations for this wine and it did not disappoint. Light, orange coloured wine in a nice fat bottle, this is 100% Pinot Noir that was left for days on it’s skins, which imparted significant structure and weight. A fantastic deal from a well respected wine maker, ripe berries, hints of mineral and clean acidity make for an elegant and playful wine. Thinking about it makes me smile.

Ochoa Rose, Navarra Spain, 2009, $18
Deep pink garnacha with a fresh bouquet of sweet strawberry and a hint of lemon on the nose with wild, tart strawberry and a hint of peach on the palate. Medium bodied Ochoa rose displayed character, charm and enough versatility to pair with grilled white meats, fish, savoury tarts and salty cheeses. Perfect for picnics and casual parties.

Santadi Tre Torri Carignan, 2008, Sicily, $18
If rose years are like dog years, Santadi Tre Torri, 2008 was over the hill. Notes of oxidized strawberry and onion co-mingled to create eau de old salad in back of fridge. It was an unusual and unpalatable combination. Old Sicilian rose… just say no unless you like drinking sour, flat wine that smells like a sweaty Sicilian fishermen.

K2 taste 8th Generation Confidence Frizzante and Lake Breeze Pinot Gris

8th Generation Confidence Frizzante, 2010, BC, $21
We popped off the crown cap with a beer opener and the Confidence Frizzante lived up to its name, fizzing encouragingly and overflowing our hastily poured glasses. Bright fresh pink colour sparkled with bubbles, the bouquet filled my nose with memories of tart strawberries, star fruit and juicy yellow plums. Shockingly refreshing on the palate, bold notes of strawberry Gummy Bear, preserved lemons and fresh raspberry were kept ladylike by brisk acidity. Easy to drink, generous and sassy, Confidence Frizzante could lead to very silly and fun filled evening.

Lake Breeze, 2010 Pinot Gris, BC $20
Sometimes what we get and what we expect are two different things. I was expecting a faintly salmon coloured off dry white wine with a full, floral aroma and notes of straw, apple, pears and melon with a hint of spice. What we got was a steely, edgy pale yellow wine with notes of hazelnut and apricot and aromas of grapefruit, lemon and orange, like a blend of viognier and sauvignon. It had strong structure and clean acidity. It was unusual, but not unpleasant. We paired it with scallops and the match was delightful.

There is no video on the Pinot Meunier because it was so delicious that I drank it. Alone. Self party!

8th Generation Pinot Meunier, 2010, BC, $21
Pinot Meunier is one of the three grapes usually used for making Champagne, the other two being Chardonnay and Pinot Noir. 8th Generation Pinot Meunier was pale pink and slightly effervescent. Notes of fresh, wild strawberries on the nose were like the summers of youth and it followed through on the palate with the perfect balance of fruit and acid, a juicy, mouthwatering, off dry delight of wild strawberry and white peaches, elegant but sassy, like a naughty librarian. Sadly it isn’t available in Alberta, but if you are heading to the Okanagan try and buy it, it’s worth the trip.

In Conclusion: Strawberry and raspberry are very common notes in rosé, and we found it in all of them. Pink wines are usually left on the skins for about 24 hours with the exception of Bruno Marsannay, which was left for several days. These Rosé were all made in stainless steel tanks- no oak. We really really love rosé.

Salut!

As soon as everyone was comfortably ensconced at the bar we got the festivities started with a glass of fresh, sparkling, organic Pares Balta Cava Brut from the Penedes region in the northeast of Spain, west of Barcelona. Family owned for over 200 years they were certified organic in 2004. A blend of 58% Parellada, 25% Macabeo and 17% Xarel.lo, grapes that most people are unfamiliar with, created a beautiful, medium bodied wine, pale greenish gold in colour and bristling with tiny bubbles. Pares Balta’s bouquet offered up a fruit bowl of peaches, green apples, super ripe pears and lime zest. Snappy and dry, the nose followed through on the palate with the addition of subtle minerality. The refreshing cava helped us forget about the subzero temps outside and got everyone ready for the taste off.

First up was Sauvignon Blanc:

OLD WORLD SAUVIGNON BLANC:
Pascal Jolivet, Attitude Sauvignon Blanc, 2010, Loire Valley, France
Attitude is 100 % Sauvignon Blanc from the Loire Valley in France and is marketed for the New World with a modern label clearly stating the name and varietal in English. Fermented with wild yeasts in stainless steel tanks, Attitude is a pale, delicate yellow: the nose was fresh and bright, offering gooseberry, lemon, green pepper and flint followed by a palate of creamy, lemony citrus mousse, minerals, tart apples and a hint of graphite. Smooth and elegant with a long mineral finish, Pascal Jolivet Attitude was an immediate hit: even from women who said they don’t usually drink white. Pair it with seafood for total perfection.

VS

NEW WORLD SAUVIGNON BLANC:
Montes Limited Selection Leyda Vineyard Sauvignon Blanc 2010, Leyda Valley, Chili
Montes Leyda Vineyard Sauvignon Blanc was a tall, wide shouldered bottle containing pale, greenish gold sauvignon. Super fresh and grassy, a big whiff of grapefruit, catpee and lemon led the attack of sharp, clean, piercing acidity and aggressively forward citrus fruit on the palate. Lemons, grapefruit, gooseberry, lime, Montes Leyda Vineyards Sauvignon was extremely well made and easily held it’s own next to the Pascal Jolivet Attitude, which seemed downright demure next to the hip shaking brashness of the Montes Leyda.

Moving on to Pinot Noir:

OLD WORLD PINOT NOIR:
Faiveley Bourgogne, 2008 Burgundy, France.
Translucent ruby in the glass, the nose and palate dispelled any preconceptions that this might be a “light” wine. A lean, slightly smoky bouquet underscored with earth and cinnamon was followed by tart cranberry, raspberry and cherry, backed up with licorice, gunmetal tea and spice. Ripe, supple and smooth, the tannins offered structure for the fruit. Family owned for 7 generations, Faiveley has famous vineyards all over Burgundy, but are mainly focused in the Cotes de Nuits and Mercurey. This entry level Bourgogne was taking a stand and working its debonair charm.

VS

NEW WORLD PINOT NOIR:
Yealands Pinot Noir, 2008, Otaga, New Zealand
New Zealand is well known for making stunning Pinot Noirs and the Yealands 2008 didn’t disappoint us. Bright garnet red colour, it met our noses with a bouquet of fresh cherries and pink erasers. Red cherry, and a slightly savoury smoky note with juicy red raspberries and spice thrilled our palates. A well made and sassy pinot noir, this was unpretentiously delicious. Yealands vineyards are sustainably farmed: sheep are used to graze between the vine rows, rain is captured in wetland ponds and they have their Sustainable Winegrowing Certification (SWINZ). The care shows in their wines.

Finishing with Blends:

OLD WORLD Grenache, Syrah, Mourvedre:
Domaine de Beaurenard, Cote Du Rhone, 2009 Rouge, France

A beautiful Cote du Rhone from the outstanding Domaine de Beaurenard. A blend of Grenache, Syrah, Mourvdre and whisper of Cinsault made a medium bodied, classic wine with cocoa, dark cherries, and fine tannins on the palate followed up by violets, earth, spice and smoke on the nose. Elegant, aromatic, and supple, it is a truly charming wine and the bottle went fast.

VS

NEW WORLD Grenache, Shiraz, Mourvedre:
Kaesler, Stonehorse, Grenache, Shiraz, Mourvedre 2009 Australia
Bright garnet in colour, medium bodied Kaesler Stonehorse had a spicy cinnamon, eucalyptus, blackberry and cherry nose with generous plum, blackberry, spices and dark chocolate notes on the palate backed up with supple tannins. It is kept for 12 months in stainless steel and older oak and is unfiltered.
Although it wasn’t a particularly huge wine, it was the biggest one of the evening, and after the finesse of the French wines, the bolder, bigger Australian style wasn’t convincing the group that it was the one they would want to take home. In fact, a consensus on a favourite was never reached, and the group was split, half for the brighter, bigger New World styles, the other for the leaner, more understated elegance of the Old World. We all agreed that the line-up was fantastic for value priced wines and we would be happy with any of them.

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 to moisten your dough into a sticky mass. Grease a frying pan with butter, add the dough, spread it around the pan, put it in the oven and cook for about half an hour. Keep an eye on it. When it looks done, it is. You can add chopped jalapenos or garlic to the dough, depends on what you enjoy. Plain is good too. This biscuit bread is good toasted with honey,
Hint: in a pinch I’ve used Tonic water instead of beer. It worked fine.

Leek Soup
2 leeks, cleaned and chopped
2 shallots
4 sticks celery
1 big parsnip
5 big roasting potatoes
Use a heavy pan with a good lid, like a Le Creuset. Chop the leeks, shallots, celery and peel and chop the parsnip. Put them in the pot with some oil and about a cup of water and half a cup of white wine. Cook on medium heat, stirring so that nothing burns. Peel and boil the potatoes. When the veggies are soft and cooked, put them in a food processor with about a cup of water and blend until smooth. Put back in heavy pot. Put potatoes and the water they boiled in in the food processor- you might have to do it in 2 batches- don’t overfill the processor. Blend until smooth and add to the blended leeks and veggies. If the soup seems too thick, thin it with water. Salt and pepper to taste. I add cheese rinds to add flavour while the soup simmers on low for at least an hour. You can grate cheese on top of it, or add a sprig of thyme or rosemary. Serve with chunks of biscuit bread and a good Cote Du Rhone or white like a Pinot Grigio, Pinot Gris or Viognier- maybe splash out for condrieu…
Salut!

The premise behind Ruby Red Vino is that we believe everyone should know and trust their own wine palate.

To help people achieve this we offer tasting events. The cool and unique thing about our events is that they are pop-up- which means that we don’t have a fixed location. We have hosted tasting events in client’s homes, offices, wine shops, our own homes and restaurants. Our events aren’t limited to wine: don’t forget the world of Port, Scotch, and all of the other spirits and liquors available. Our events include tasting glasses, wine ID place mats, perfectly paired nibbles, scent kits, a line-up of at least 6 stellar wines, and a feeling of camaraderie as we bond over shared wine experiences. Ruby Red Vino offers fun, unpretentious and educational wine events, no matter what your level of wine knowledge.

If you are hosting the event at your home or office, we bring everything needed and take it with us when we go. We work within your time constraints, whether you have a couple of hours or the whole evening, the event is tailored to fit you and your schedule.

You want to have a party but don’t know what type or how much wine to order? We can do that. We will help you figure out how much wine, beer and spirits you will need, what pairs best with the foods that are being served, answer your wine questions and oversee the deliveries.

We go the extra mile and because we have parties, cook and love to entertain we know how much work goes into putting on a soiree and want to help make yours a massive success because if you look good, we look good.

This has been the week of all things smoked courtesy of the Big Chief smoker Xmas present. I’ve learned about the difference between hot smoking; items are placed in the smoke box and cold smoking; items are placed on top of the smoker, so smoke, not heat, does the work. Smoking teaches patience, it can take up to 24 hours for brining to be complete, 1 to 24 hours for the smoking. It is very labour intensive, but the satisfaction of eating and sharing food that you have made yourself can’t be measured in hours or dollars.

In the spirit of DIY I recommend making your own bread and have a video showing you how to do it. Here is the link:

This bread also makes excellent toast.
Homemade bread, pickles and smoked fruits de mer are perfect for picnics, lunches, parties and late night grazing. Of course, they are even more perfect with wine. Having personally researched the following, I present:

Winter Whites (and pinks and one red)

Bruno Paillard Rose, NV Reims France
This bottle is empty because it is my favourite Champagne and I drank it. A blend of 85% Pinot Noir 15% Chardonnay, Bruno Paillard is a feminine, delicate copper pink champagne with a bouquet of red currants and strawberries. Creamy Meyers lemon, and hints of strawberry and cranberry on the palate round out gentle, balanced acidity. It was perfect with smoked seafood and is stunning on it’s own. Love it!!

Bellavista Franciacorte, Italy
Living up to it’s name, the view is nicer after a few glasses of Bellavista cuvee Franciacorte. 90% chardonnay and 10% Pinot Bianco, full, rich and toasty, Bellavista is elegant, pale gold with greenish tints and hints of vanilla under layers of lemony, citrusy fruit. You can be confident that Bellavista will show perfectly on it’s own and is a fantastic partner for all manner of seafood, antipasti, softer cheeses, soufflés, and grilled pork and poultry. So good!!

Rose De Los Vientos, Patagonia, Argentina
100% Pinot Noir, a beautiful pale pink sparkling wine with generous bubbles and dry, snarky, sparkling character. This wine is bristling and assertive, reveling in New World sauciness with hints of cranberry and tart red currant. Fresh oysters softened its kick-ass attitude and the salty, crunchy briney oysters tangoed with the acids and citrus notes of Rose De Los Vientos. A very sexy and assertive wine.

Pascal Jolivet, Pouilly-Fume 2010 Loire Valley, France
Right across the Loire from Sancerre, Pouilly Fume is a great wine region known for it’s excellent Sauvignon Blanc. Vibrant yellow, it has a dry, concentrated nose of citrus and minerals. Medium bodies, after drinking this, lesser Sauvignons will taste like lemon water. Clean, fresh edgy acidity make Pouilly Fume the perfect accompaniment to seafood, especially the salmon, trout and oysters I smoked myself. Go forth and drink this wine. You will thank me.

Haywire Pinot Gris-Clone 52, Switchback Vineyard 2010, Okanagan BC VQA
The bottle states that Haywire is a single vineyard, single variety, single clone. Refreshing, lemony and smooth, gentle, well integrated acidity lent itself beautifully to our seafood extravaganza. Well made and confident, Haywire is a great example of BC terroir and I would drink this again in an instant. Support Canadian wine, starting with Haywire!
 
 
Mulderbosch Cabernet Sauvignon Rose, 2009, South Africa
Another empty bottle… it was orangish pink in colour, dry and tart on the nose with hints of minerals, rhubarb and mouth puckering berries on the palate. Big and bold for a rose, there was none of the expected rose strawberry notes, it could easily take on grilled red meat and mushrooms and the smokiest, oiliest salmon was perfectly paired, as was Manchego cheese.
 
 
X Winery, 2009, North Coast, California
Fresh, juicy, balanced, a blend of 49% Sauvignon Blance, 25% Albarino, 20% Muscat and 6% Chardonnay, I loved this wine. Mouth watering fruit and acidity make it a food favourite and I’ve drank it twice on it’s own now. Peaches, tart apples, a hint of flint and trace of minerals all contained in a great looking bottle will put a smile on your face. Soft cheese, chicken, seafood and of course, smoked and fresh oysters made it a hit. Casual and unpretentious, love it!

Pouilly-Vinzelles, La Soufrandier, 2006, Bret Brothers.
Mineral laden, full bodied with a complex and sophisticated balance of fruit and acidity, the perfect finish for a perfect evening. It demands that you pay attention to what’s in your glass, it’s reflective, not quite melancholy, but evocative of deeper emotions and greater feelings, of love and loss and poignancy.
 
 
Tarapaca Gran Reserva Carmenere, Chili, 2008.
Yes, another empty bottle…The Tarapaca was big, reserved and smooth, ruby red with notes of black cherry, star anise and faint cinnamon. This was a crowd pleaser and the simple smoked trout allowed the flavours to shine without overwhelming.
The only red of the evening, it was deep and delicious after all of the whites. Grilled meat would really make it shine.

We had started with Rene Geoffrey, pink Champagne and moved onto Cote du Rhone with dinner, back to bubbles in the form of Cremant d’Alsace and finally a small glass of violet liquor that I brought back from France followed by green tea. The last guest had departed in a taxi minutes before Ribsy had arrived home.

Breakfast finished, Ribsy heads down into his studio to work on some songs and practice drums. I walk into the kitchen and survey the fine collection of empty wine bottles lined up on the table. Some are from last night, others from recent gatherings.

It’s obvious that France is popular; Champagne and Cremant bottles stand beside Burgundy (both colours) Cote du Rhones and pinks. All empty. Nothing is outrageously expensive, these are solid, quality wines. I’m putting my money where my mouth is, practicing what I preach, keeping my palate within my price range- all the cliches. This philosophy extends to food. Since starting to make bread, I’ve been branching out into pickling and smoking. The advantage is that I can control what goes into it. Reading the ingredients on commercial, store brand smoked salmon I discovered that it was the cheapest, lowest quality chum salmon, previously frozen, and “Smoke Flavoured” which doesn’t mean flavour from smoke. This big, chain grocery store wanted $7 for a piece of pet- food quality, previously frozen, “smoke flavoured” salmon. Hell hasn’t frozen over yet, and as long as I can read labels I won’t be buying their fake smoked fish.

The wine equivalent is juice of dubious quality sourced from all over and blended into one fruity shit- mix. There is no reason to justify that kind of purchase.

Instead, think of countries like Spain or Portugal for good, inexpensive wine. Remember Mateus? We drank it when we were young because it was dirt cheap. I revisited it recently and was pleasantly surprised. It was the first time I had ever tried it chilled, in a glass. It was perfectly acceptable but it made me nostalgic for the days of youth; 6 friends squeezed into a parked Trans Am listening to Led Zeppelin, swigging warm Mateus straight from the bottle after pushing in the cork.

Those days are gone forever but you can still have silly good times with wine and friends; Invite a couple of people over, plan a simple menu, decide upon a budget, and don’t be afraid to try new wines. It’s what keeps us sane.

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 website. They were raw, honest videos, no rehearsals, just open the wine, taste it and talk about it- exactly what people actually do. Our unofficial motto became “wine should be fun.” Learning about wine is an interesting and educational pursuit that encompasses geography, culture, farming and food from around the world. We encourage everyone to try it.

Our Wine Events kept us busy, clients loved the intimacy of learning about wine in their homes and this proved to be the perfect evening for groups ranging from girlfriends getting together to explore the world of wine, couples looking for an alternative to the bar scene, bridesmaids organizing wine themed stagettes featuring the wedding wines and an all red wine birthday party.

Baking became a challenging passion and I’m still learning. Plant based dinners became the norm and the cookbook Plenty along with the Rebar Modern Foods were essential for fresh dinner ideas.

An early spring trip to the Okanagan reaffirmed my love for that part of BC, and also put me in the position of defending Alberta when it was suggested that we, here on the East side of the Rockies are a bunch of rednecks. Hello, Ozarks of BC’s interior, Prince George, serial killers, goats, shacks on the side of the highway – the hubcap house by Mara Lake anyone?- stop being so smug and lower your wine prices. Why can’t we all just get along?!

Sadly, in May, Noel Richardson, cookbook writer and owner of Ravenhill Herb Farm in Saanichton, BC passed away. She was a huge influence and encouraged my early Red Wine Tongue ‘zine, even though she felt that my subject matter was often somewhat “vulgar.” She threw the best parties; trays of fresh oysters, roasted lamb; bottles of bubbles drank by the pool with her daughters Sarah and Jenny. She knew how to elevate the moment and I’m grateful to have known her.

Summer brought trips to Cortes Island, Victoria, Dawson Creek, Enderby, Edmonton and France. A lot of wine and food was consumed.

Our website was finally up, just in time for Xmas!!!

We had outside fire and food extravaganzas and I finally got a meat and fish smoker to continue my exploration of food DIY. A foray into fruit cocktails rounded out the year; I can’t afford to go to Hawaii but a pineapple is within reach.

As such, we will be your guide to keeping your palate within your price range as 2012 unfolds.
Salut!!

As I was discovering, there was more then one way to smoke a fish. Hot smoking, meant the items to be smoked were placed in the smoker, Cold Smoke was when the racks were put on top of the smoker, the cardboard box that the smoker came in was placed over the fish and smoker, containing the smoke but not the heat.

The next morning I bought two more Sockeye Salmon fillets, sliced them into strips, brined them for 8 hours in a mixture of Kosher salt, dark brown sugar, lemon juice and chopped rosemary in preparation for the 4 hour cold smoke. The end result hopefully would be sweet, salty and tender salmon candy. Rinsing off the brine, I let them sit for an hour and then placed the salmon on top of the smoker, racks separated with wood sticks, filled the pan with Alder flakes and slid the cardboard box over the whole thing. Smoke poured out of the bottom of the box and after an hour they were starting to look a little golden. At the half -way point I brushed them with a mixture of honey, maple syrup and water added more alder chips and hoped for the best.

Adding one more pan of chips before the four hours was up, the salmon was taking on a deeper golden, reddish hue and looked moist, not like blackened nuggets.

The final step was pre-heating the oven to 180f, putting the salmon on parchment paper skin side down, rubbing in a little brown sugar and baking for 40 minutes. Paranoid that this last bit would dry them out I hovered by the oven keeping a close eye on things. Finally they were done. Removing from the oven I let them cool and tried a small bite. It was rich, smoky, the sweet and salty brine was subtle adding depth and allowing the quality of the fish to shine through. Success!!

Home smokers wouldn’t be good for apt. dwellers because the smoke would really upset your neighbours, but if you have the outside space to use one I recommend it. It’s fun and satisfying to make your own food and you can avoid preservatives. I froze most of the salmon, it’s easy to thaw out a few hours before using. The next smoking adventure is oysters and duck… I’ll keep you posted. In the meantime- here are the pictures…

Confidence means throwing preconceptions and prejudices to the wind and wading into the unknown. You can theorize all you want but until the food is in your mouth and the wine in your glass, unless it’s a classic pairing, you often don’t know how well they will match.

In your lifetime of party throwing, things will more often then not go astray. Wine knowledge will give you the confidence to ignore the doubters and forge your own path. Generally at a dinner party- or any party- there is more then one type of food and usually several types of wine, so relax and enjoy your party, whatever wine you are worried about will probably pair with something on offer, and even if it doesn’t, the important thing is having fun with your guests. If a wonky wine choice is going to ruin your evening- don’t have-or go to- parties.

We may be at the peak of the wine and foodie echelon. It could be argued that we are verging on Romanesque in some of our excesses and the comedy network has no shortage of fatuous displays of pomposity when it comes to eating and drinking. We are far beyond food porn, everyone has a palate, a computer/IPhone and an opinion. That is why it is more important then ever to know and trust your own palate. Don’t be bullied. If you like it, serve it. Just make sure that you know why you are serving Retsina with Cassoulet when it would elevate any cut of lamb, kick garlic to the curb and embrace rosemary. To break the rules, it helps if you know them. That is the paradox- there are rules- but there are no rules.

This is my advice:
Take a wine course.
Drink often in quantity and not always well.
Trust your wine monger- they should be energetic, experienced and drink a lot of wine.

“Wine might not add years to your life, but it will add life to your years “anonymous