Impressing your Date or Enjoying the Wine

You have just read an article titled " How to order wine like a Sommelier".You read it twice, in fact, and are now ready to impress your date.

The article most likely told you something far more complicated than Red with Steak Fish with wine. One article on the subect writes  The basics of food and wine matching is complex, but there are three main things to consider on your own: What is the main protein? How is it cooked? And what are the sauces and or spices?. Call the chef I need to know everything about the menu choices..  Perhaps not

I am willing to bet it even said you must order two or more bottles of wine. The right wine for each course. Hope you are rich.

So, the time approaches, and you're ready to tell the server what wine you wish to order. But a thought occurs to you: maybe she/he has a preference. 

The thought goes through your mind: should I ask if she/he prefers red or wine?? 

In my humble opinion and through experience ( over 50 years of ordering wine), ask if there is a preference. Your not their to please a wine writer but to please your date.

If it  is just me I order exactly the wines I like best regardless of what menu item I will order.

I like Bacchus and Ortega and will order it with a red meat dish. Sometime if there is a wine from a particular winery on the menu and I see an opportunity to taste this wine, I will go for it regardless of the menu selection

Although there is definitely one rule of law I follow: What the wife wants, the wife gets.

• Dining out is about enjoyment and relaxation. If your favorite wine brings you joy, go ahead and indulge.
• Sometimes the best pairings are the ones that make you happy.

 

Wine and Crab Cakes

Oh these delicious Crab Cakes. Crab cakes combine light, sweet crabmeat with crispy, fried crumbs and rich cream sauces.

The earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication New York World's Fair Cook Book in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book Cookery with a Chafing Dish published in 1891.

There are various recipes associated with Crab Cakes. A crab cake is a variety of fishcake popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. It is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the Chesapeake Bay, in the state of Maryland.

The sides accompanying crab cakes are usually french fries, coleslaw, potato salad, or macaroni salad. Restaurants serve crab cakes with a lemon wedge and saltine crackers and sometimes with other condiments.

Cape Breton snow crab cakes make for a delicious light dinner and are so quick to put together.Snow crab doesn’t make reference to its geography in snowy Canada, but instead the snowy white colour of its meat when cooked.

Snow crab shells are easy breakable.

Ingredients*

1.5 cups cooked snow crab meat

1/2 cup red pepper minced.

1/4 cup green onion, minced

2 tbsp fresh dill

1/4 cup mayonnaise

1 egg white

1/2 cup panko, half for mix and half for breading cakes

1 tsp Old Bay seasoning

1/4 tsp freshly ground black pepper

Instructions

Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.

Form into 12 cakes and roll in panko crumbs.

Heat skillet over medium heat with a bit of vegetable oil. Add snow crab cakes, but do not crowd skillet as you'll need to gently flip after 1-2 minutes or when golden on each side.

Garnish with chopped dill and serve with sriracha dipping sauce.

The Wines 

Pairing wine with crab cakes can enhance their taste and make the experience even more delightful. The right wine can balance the richness of the crab meat and the seasoning, making each bite a flavor explosion.

1. A nice Sparkling wine is always a good idea. Nova Scotia has some outstanding world class Sparkling Wines.

2. Sauvignon Blanc. If your cakes have lots of herbs or fruity dipping sauces, the super aromatic and tropical-fruited style of Sauvignon Blanc works well. This wine is also great when the cakes have a little extra heat from jalapeños or Asian chile sauces.*

3. Pinot Blanc is also a good idea as is Petite Milo.

4. The all dependable Chardonnay.

Although white wine is usually the wine of choice for these types of dishes, you’d be surprised to find that mild-bodied red wines like Pinot Noir pairs well with crab cakes.

* baconismagic.com ~ Kristin Donnelly 

 Be Kind to Your Health

One of the best food for your health is cucumbers. Cucumbers provide various nutrients but are low in calories, fat, cholesterol, and sodium. People around the world grow and use cucumbers food and medicinal purposes since ancient times, and they have long been part of the famous Mediterranean diet.

Cucumbers can be the star of a meal, whether raw or pickled in sandwiches and salads, or sautéed, braised or roasted. They’re also a flexible match for nearly any fish, dairy, fruit or herbs. Regardless of use, the right wine can bring out some of their more subtle, complex flavors.

~ Cucumbers consist mostly of water, and they also contain important electrolytes. They can help prevent dehydration in hot weather or after a workout.

~ Vitamin K found in Cucumbers helps with blood clotting, and it may support bone health.

~ As a member of the Cucurbitaceae family of plants, cucumbers contain high levels of bitter-tasting nutrients known as cucurbitacin. These are believed to help fight cancer.

~ Cucumbers may help in controlling and preventing diabetes. It contains substances that may help lower blood sugar or stop blood glucose from rising too high.

~ The cucurbitacins in cucumber may also help prevent atherosclerosis.

~ One theory is that the cucurbitacins in cucumber help regulate insulin release and the metabolism of hepatic glycogen, a key hormone in the processing of blood sugar.

~ Cucumbers may have anti-inflammatory  . Inflammation is a function of the immune system.

When it comes to the right wine try Pinot Gris/Grigio: 

Pinot grigio (pee-noh gree-jhee-oh) is a white wine that is often light, crisp, and dry with plenty of zippy, mouth-watering acidity. It goes by several different names depending on the country—pinot grigio in Italy, pinot gris in France, grauer burgunder in Germany, and grauburgunder in Austria. Pinot grigio is the second most popular white wine in America,

Pinot Gris provides only slighty different characteristic it all depends on the region of origin.

Albariño: a white wine from Spain that is found on the coast. This is a refreshing white wine with lemon/lime, peach, pear, sometimes apricot, minerality that adds texture, and green vegetal notes that make it an exciting food wine and not just a sipping wine. 

Some food and wine writers suggest Muscat. The wines are generally on the low side in acidity, tannins, and alcohol. Clean to syrupy, golden sweetness is the name of the Muscat game. 

 

The Best Wines of 2023

These are the best wines that found their way into our home in 2023. We consider then to be the best of the best!

Festina Lente Vinmum Regum Reserve

The small family run winery in Langley Township, British Columbia stoled the show. The Winemaker and co-owner is Bill Townsley. An Extraordinary mead, 3 months in first-run Kentucky Bourbon barrels. 100% honey as a fermentable sugar. Aged 1 year before release Lifespan: 50 years Closure: Nomacorc Envirocorc (compressed sugar cane). Its a sweeter wine busting with flavour with a lovely honey finish , phenomenal. 99

Nagging Doubt -2021 Sallow Road Vineyard off dry Siegerrebe -

We never expect such a fine wine from a very small, new , Kelowna winery. Rob Westbury is the owner winemaker. This is an amazing wine. Not may people do a Siegerrebe. This one is perfection in a bottle. The wine is intensely aromatic – an extremely complex profile of flowers, lychee, tangerine, spice, and citrus can be detected. But that extra bit of sugar has allowed the wine to undergo a second fermentation in bottle, which means it has a sparkly effervescence. Note this wine was not subsequently filtered so will throw some sediment. Best Siegerrebe in years!! 98

Church & State 2019 Cabernet Sauvignon

This is a really good wine. It starts an intoxicating aroma of Black Cherry. The flavour follows through providing hints of blackcurrant and plum.. The finish is smooth Nice balance.. 96

Wild Goose 2021 Pinot Gris

A classic. with its lively zesty flavours. It represents what a true Pinot Gris can be. Flavours include Honeydew, lemon, and grapefruit. The wine begs you to say more please. 96

Vineland Estate Cabernet Merlot Reserve 2016

It is a dry combination of 43% Cabernet Sauvignon, 41.5% Cabernet Franc and 14% Merlot Lovely favour of Bing cherry and blueberry. Each sip brings out a different rush of favour 95

50th Parallel Riesling 2021

Curtis Krouzel and Sheri-Lee Turner-Krouzel have created a world-class wine destination only 15 minutes from the Kelowna. Winemaker Matthew Fortuna has been with 50th Parallel since 2013 . Their Riesling is a perfect wine for those hot summer days. Featuring flavours of Peach and citrus fruits. A bolt of summer sweetness! 95

The View Gewurztraminer 2022

Year after year this family winery continues to produce top quality. Their Gewurztraminer is among the very best. The winemaker is Kristy French ,Wonderful fruits from the tropics A lovely pear finish 95

The View Black Rhino 2020

Under the guidance of president Jennifer Turton- Molgat The view has established itself among the best! The Black Rhino is very good Pinotage offering excellent notes of dark cherry Hints of spice. A smooth finish 95

Castoro de Oro 2020 Merlot

This small winery on the Golden mile in Oliver will surprise you with their "fine" selection of wines . Bruno Kelle is the winemaker. An excellent merlot displaying notes of plum, boysenberry, cherry and hints of raspberry. Barbara was impressed! 95

Chaberton Bacchus 2022 

The Fraser Valley's oldest and most distinguished winery. A very fine wine reflecting what a true Bacchus Can be! The wine features flavours of lime, ripe peach and fresh pear 95

Chaberton Madeline Syvaner 2021 

Chaberton's Madeline Syvaner 2021 is an very fine wine. It starts with the aroma of fresh lychee followed by flavours of citrus fruit and green apples. Its smooth with a delightful finish; saying more please. The grapes are estate grown. A small percentage of the wine was aged in new French oak for 4 months to accentuate the creamy and vanilla flavours, while keeping the fruit and floral notes from the remainder. 95

Forbidden Fruit Organic 2021 Pearsasion

Forbidden Fruit Winery is a family owned and operated certified organic boutique winery located on Ven’Amour Organic Farms, Owners Steve Venables, Kim Brind’Amour and their son, Nathan, initially added grape wines to their portfolio to satisfy the consumers who had ventured all the way to this secluded winery and found just fruit wines. The wine is a wonderful Pear wine bursting with favour. Made from the Shinski and Asian Pears. Their are hints of Vanilla ,lemon grass and Lychee 95

McWatters 2018 Chardonnay

The time family of wineries has taken the Okanagan by storm. Lynzee Schatz is the winemaker. You will be hard press to find a better chardonnay. Lovely fruit flavours extremely smooth 95

Intrigue Wines - I Do

A most favourable frizzante style wine. Featuring strawberry, raspberries and hints of honey. Also notes of peach. A blend of Riesling and Gewurztraminer Merlot,Ehrenfelser and Malbec. The winemaker is Roger Wong.94

NightHawk 2018 Cabernet Franc

Nighthawk Vineyards is the passion of two families…Daniel & Christy Bibby, David & Melanie Flotten. The winemaker is Dakota Bibby. The wine - Oh Chocolate. The aroma is all about chocolate. Followed by black current and vanilla. 94

Ve Oh Lay Acres Appeachiation 2022

Okanagan's newest meadery. Maddison Vioet , daughter of the founders of Domaine Chaberton is the winemaker. The mead its refreshing Its light its delicious A blend of honey and peaches 94

Ex Nihilo Riesling 2021

Outstanding from the Okanagan Lake Country. The winemaker is Jim Faulkner. assisted by Jory Lumley. The aroma is bright and fresh dominated by Lemon. On the pallet Honey suckle and Apple. 94

SpearHead Pinot Gris 2022

No wonder they were named best preforming small winery at the Nationals. Grant Stanley is the winemaker. The wine is so nice and refresh notes of pear,p each and marinade. Followed by hints of honeydew and melon 94

Ward's Original

Ward" cider is part of the View winery, under winemaker Kristy French. A hard Apple cider. thats refreshing, bright and delicious. The traditional recipe has been passed down for five generations. The cider is crafted from the perfect blend of apple varieties grown in Ward's old growth orchard. Notes of Pear and melon. 94

Jost Vineyards L’Acadie Blanc, Pinot Grigio

Happy to have had the opportunity to enjoy a Nova Scotia wine. Gina Haverstock is an amazing winemaker. The wine is fresh and smooth. Lovely flavours peach, honeysuckle, McIntosh apple, anjou pear, , gooseberry, lemon, lime and ripe gooseberries. 94

Nostalgia Wines Kerner 2021

Located on the Black Sage Bench. The winery is owned by Gina Fernandes Harfman. She is also the winemaker. A perfect wine for those hot summer days. Refreshing citrus flavours hints of honey and pear 94

Benjamin Bridge 2018 Brute Rose

On the nose, a rich bouquet of blood orange, toast, soil tones and rose petals, seamlessly supported strawberry notes distinctly coming from the Pinot Noir. The winemaker is Jean-Benoit Deslauriers 93 

Meadow Vista Mabon

Mabon is a metheglin style mead made by fermenting BC honey with spices. I feel the cinnamon and nutmeg along with the honey. Yum The winemaker is Electra Logan c0-owner 93

Ex Nihilo Pinot Noir 2021

A very good wine from the Okanagan Lake Country. The winemaker is Jim Faulkner. It starts with a nice aroma. Featuring black cherry, hints of carmal and cola. 93

The Wedding Page -www.winesofcanada.com

 

Festna Lente - Photography by Teresa Townsley

Mead, often referred to as honey wine, is an alcoholic drink made by the fermentation of honey. Mead is, in all likelihood, the oldest alcoholic beverage known to mankind. Before agricultural techniques were developed, humans were traditionally hunters and gatherers. After gathering honey from the hive, the natural yeast and high moisture content would cause the honey to ferment, producing mead. It is no wonder mead is often referred to as ‘the nectar of the gods', as its appearance seemed miraculous. 

The term "honeymoon" has been associated with drinking mead during the month long celebration following a wedding in pagan times. In addition to the health giving properties of honey; mead was thought by the Romans to lengthen life and posses unique healing qualities. The ancient Nordic people considered the drinking of mead as a most important aspect of daily life. Legends of great mead halls, feasts and celebrations abound in the cultural histories of present day countries of this area. 

Mead (Honey Wine) is the oldest art of fermentation. Consumed by all, from kings to peasants, mead has gained a reputation as a giver of life, wisdom, courage and strength down through the ages. The traditional drinking vessel for mead is called a mazer and was generally bowl-shaped, made of wood and often inlaid with silver. 

Melomel: Mead made with fruit added 

Braggot (or Bracket) Mead made with malted grain (usually barley) 

Hydromel: This is the term for a weak or watered down mead 

Pyment: This is mead made with grape or grape juice added. This is also the term for a grape wine that has honey added to it. 

Cyser - A mead made with apples or apple juice 

Metheglin: A mead made with added spices - often considered to have medicinal traits. Some common spices are cinnamon, nutmeg or cloves 

Rhodomel : An ancient Roman term for a mead made with rose petals 

Sack Mead: A mead with a very high honey content. It has a high density and is often sweeter than typical meads. This can be thought of as a dessert wine of meads. 

Show Mead: This is a term that has come to define a plain mead with no spices or fruits added. 

Short Mead : (Also referred to as a quick mead) this is a mead that is made in a fashion so it matures quickly. Short meads are often very similar to ales. 

Great Mead: Kind of like the opposite of a Short Mead. This mead is designed to be bottled and aged for several years. 

Sparkling Mead: A carbonated mead much like a sparkling wine. This is usually achieved by adding a small amount of honey or sugar just before bottling. This causes a small secondary ferment while in the bottle that will elevate the pressure and sweetness. 

Morat: A Melomel made from Mulberries 

Hippocras: A Pyment to which spices have been added 

Omphacomel: mead made with verjuice which is the juice of unripened grapes. This is often considered to be a type of pyment. 

Oxymel - Made with wine vinegar 

Acerglyn - Mead made with maple syrup 

Bochet - refers to a mead that was made with the honey caramelized or burned before it is added to the water. Creates several different flavours including toffee, chocolate or marshmallow. 

Capsicumel - Flavoured with chili pepper 

Black Mead - Made with Black Currants 

Mulled Mead - This refers to a mead that is heated before drinking. Typically it has spices for flavouring. 

Chouchen - which is a French Brittany mead... which sometimes contains apple juice: 

Mead Around the World

Tej - Ethiopian mead 

Acan - Native Mexican Mead 

Acerglyn - Made with Maple syrup 

Gverc - Croatian variety of mead 

Dwojniak - Polish mead using equal amounts of honey and water 

Poltorak - Polish mead made with two parts water and one part honey 

Czworniak - Polish mead made with three parts water and one part honey 

Sima - A Finnish mead seasoned with lemon 

Pitarilla - Mayan mead made with the bark of the balche tree 

Medica - Slovenian and Croation mead 

Dandaghare - Nepalese mead made with Himilayan herbs and spices. 

Medovina - Eastern European mead , Czech republic, Serbia, Bulgaria, and Bosnia 

Medovukha - Eastern Slavic mead 

iQhilika - South African 

‘A drink I took of the magic mead.. 

Then began I to know and to be wise, 

To grow and to weave poems.' 

-Odin, from the Norse Saga Runahal 1200AD 

 

Dine Out Vancouver's Missed Opportunity 

Lost opportunity can be defined as the failure to capitalize on potential benefits or advantages that were available at a certain point in time. It involves leaving untapped potential unused, which can result in missed growth, innovation, or progress. In my personal experience as a previous restaurant owner, Atlas Steak and Fish restaurant in Langley lost a major opportunity to impress and gather new customers. 

Dine Out Vancouver is an event that presents an opportunity for people to try a new restaurant at a reasonable price. The restaurant has the opportunity to impress, creating the desire for a diner to return and/or recommend them by putting their best foot forward. Atlas took two steps backward in our opinion.

Barbara and I, along with our friends Ken and Jane, made a trip to Langley combining the event with a 35 year anniversary of when Barbara and I met. We have been to Atlas Steak & Fish Restaurant on numerous occasions, and were always impressed by their service and delicious food; we were excited to introduce Ken and Jane to a great fine dining experience.

The evening did not start well, although we had made reservations weeks ago, we were informed by the hostess that she could not find our reservation. Barbara provided the confirmation; we were told it was for Matches, another restaurant in the same location which did not offer the event. Barbara made the reservation directly from the link in the email she received advertising the event on the Atlas website. The hostess went on to say the system used by the restaurant quite often makes mistakes. 

The hostess said she *might* be able to find us a table, which she did, on the covered patio way at the back, close to the large fireplace. Not an ideal location, I was not impressed especially since there were numerous empty tables in the regular dining room that were not filled during our two-hour stay. 

The chairs were most uncomfortable, they were also too close the fireplace, we felt the heat. With no place for our coats, we attempted to hang them over the backs of the chairs; the server mentioned coats tend to slip off, which Barbara's did. The restaurant did not offer any assistance, so we piled them on a small table that was nearby.  So much for fine dining!

The service was good but not exemplary.

A special menu for the Dine Out Vancouver experience is prepared by the restaurant, Atlas's was very impressive. The four of us were happy with the choices. One small point, only one menu for a table of four, we had to ask for more.

MENU

CHOOSE ONE FROM EACH COURSE

49 / 69 with wine pairings 3oz

AMUSE BOUCHE

BLACK TRUFFLE + BRIE ARANCINI
parmigiano reggiano, sweet onion soubise

FIRST

ATLAS CAESAR SALAD
hearts of romaine, parmigiano reggiano, capers, bacon, classic dressing

JOSPER SMOKED POTATO CHOWDER
potato vermicelli, sweet corn

SECOND

PETIT FILET BÉARNAISE
5oz CAB™ filet, warm potato salad, chimichurri

JOSPER SMOKED CHICKEN BREAST
pomme purée, sesame glazed carrots, natural jus

BLACK SESAME SEARED AHI TUNA
charred miso mayo, pine nut jasmine rice, carrot-cucumber slaw

WILD MUSHROOM + TRUFFLE RISOTTO
locally cultivated gourmet mushroom, truffled cheddar crisp, lemon aioli, shaved black truffle

THIRD

CHOCOLATE PEANUT BUTTER MARQUIS BAR
caramel corn, crème anglaise

STRAWBERRY RHUBARB PAVLOVA CHEESECAKE
crisp meringue shards

The cost $49 per person. A most reasonable price although the Petit Filet portion was very small. The lowest price for a bottle of wine was $52.00, and most selections ranged above the $80 mark. As someone associated with the wine industry, I thought the pricing to be high. Our server failed to mention that for an additional $20, we could get a selected wine tasting for each dish which the four of us would have jumped at.  I only learned of it when posting the menu for our blog. 

We chose a Kingston Estate 2022 Shiraz from Clare Valley, Southern Australia. This wine features a dark plum aroma with hints of vanilla and spices.

Although the food was amazing, we did feel the restaurant was not putting its best foot forward. The complimentary bread from previous visits was missing. The Caesar salad prepared at the table was missing  Normally when steak is chosen, a chest with steel knives is brought to the table, allowing the customer the opportunity to select a knife. This was not done; a major disappointment. An opportunity for Atlas to impress missed.

Have you ever felt disrespected because you were not spending the same dollars as others,  Atlas, you let us down in the service area.

With all this said, Atlas, a five-star restaurant, is only a 3 1/2 star on this occasion.

Neither Dine Out Vancouver or Atlas responded to our concerns.

 One of the many questions around wine etiquette; When a guest brings wine is the host obligated to serve this wine; the quick answer is no.The host has prepared the meal and may have specific wines in mind to compliment it. The act of bringing a wine is more of a house warming gift for the host to enjoy when they wish. However, if it is agreed prior that the guest will bring wine for the dinner the wine then that wine should be served.

Myka Meier, founder of Beaumont Etiquette, weighs in: “When someone brings you a bottle of wine, you as the host are not obligated to open or serve the bottle that you have been given. It’s completely at the host’s discretion, and if you were just given a bottle that you’d like to open and share, then you may do that or store it away for a rainy day!” So there you have it. Unless the guest and you specifically mention bringing "the wine for dinner".

Guests, using the boarder-house reach to fill up your glass and others is a definite faux pas. Allow your host to fill your glass, even if you have to ask for ‘another taste of that excellent wine.’

"When someone is kind enough to extend an invitation, you should be kind enough to bring along a hostess gift," says etiquette expert Jodi Smith of Mannersmith Etiquette Consulting. "My mother taught me to never arrive at a party empty handed," says interior designer Maggie Griffin. 

Keep in mind that this is a gift, not a side dish to be served with the dinner. If the host would like you to bring a dish to share, she/he will ask you to do so when you accept the invite

Clarification:

To help make your point that a bottle of wine is intended as a gift, hand it to the host and say something like, "Thank you for having me! I hope you can enjoy this soon." This gesture relieves pressure on the host when deciding whether you were hoping to enjoy the wine that evening or not. It also helps to present the bottle of wine as a gift, wrapped in a wine bag or even with a simple bow and "thank you" note.

Your main priority as a host is to make your guests feel at ease from the moment they step into your home. If your guest shows up with a bottle of wine and doesn't offer any instructions, it's best to say thank you and then ask if they would like you to serve it with dinner. This way, your guest has an opportunity to confirm that it is a hostess gift and that the wine, at your discretion, can either be opened that evening or stowed away as you please.

Being a Perfect Host

Guests are not often aware of proper wine etiquette and may surprise you by requesting you serve a red or white when the meal selection suggests otherwise. Or they may request to try the wine they brought; be the perfect host and honour their request. When heading over to your host’s home with a partner, you should always bring at least two bottles especially if there will be other guests. However, if you and your partner are not big drinkers, it is more than OK to bring one bottle of wine, and then an additional gesture such as a bouquet of flowers, or something sweet for dessert.*1

If the bottle of wine you bring is not opened or not finished can you take it home with you? NO! If you had expected it to be opened you should have let the host know it was a contribution to the meal according to etiquette experts.

The longer the friendship the more likely these etiquette rules will be relaxed.

*1 - Myka Meier, founder of Beaumont Etiquette