This year's Wine Bloggers Conference (WBC11) is in Charlottesville, Virginia, July 22-24, 2011. Wouldn't it be fabulous if next year's event came to our Okanagan, with Penticton as its base?
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May 2011
May 28, 2011
May 20, 2011
Three Winds Syrah: It's easy to serve this value-packed wine with your grilled steak
Here is my most recent wine column, Fine Fare & Wine to Pair, published May 19 in My City, a monthly lifestyle magazine in the Abbotsford News.
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The 2007 Sandhill Estate Vineyard Small Lot Sangiovese ($30/14.5% ABV) from B.C.’s Okanagan is a great pasta-supper friend. Sip it when you serve linguine with a red sauce full of diced tomatoes, capers, red bell peppers, garlic, some dried chillies, a whole bag of baby organic spinach, fresh oregano and basil, and a splash (or two or three) of the wine.
If it’s too warm in your kitchen for pasta, this wine will sing a lovely tune to grilled burgers basted with tangy barbecue sauce...read more.
Click here or on the image above to read my May, 2011 column.
Salut!
Copyright © 2011 Kathleen Rake. All rights reserved.
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May 13, 2011
What do you smell and taste when you sip on your wine?
What comes to mind when you smell or taste a particular wine? Are you reminded of a fruit, flower, spice, vegetable, herb, or something earthy or woodsy? Maybe you picture something completely different.
Here is a basic wine aroma and flavour profile chart that touches on 16 popular world wines and includes typical flavour and aroma descriptors. Click here or on the graphic below to get to the full-size PDF.
Salut!
Copyright © 2011 Kathleen Rake. All rights reserved.
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May 12, 2011
Red wine and fun with a blindfold in Abbotsford
Here is my most recent wine column, Fine Fare & Wine to Pair, published April 21 in My City, a monthly lifestyle magazine in the Abbotsford News.
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April and May are busy months at our house this year: wine events galore, high-school graduation preparations and the silly season, known by many others as election time.
If your calendar is as packed as ours, here is a red wine to sip with your dinner and a really fun wine event to help you ease the pressures...read more.
Click here or on the image above to read my April, 2011 column.
Salut!
Copyright © 2011 Kathleen Rake. All rights reserved.
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May 06, 2011
UPDATE: Campbell's Gold mead sings sweetly with food at Restaurant 62 in Abbotsford
This event has been cancelled. Contact either Campbell's Gold or Restaurant 62 for more information.
Have you ever tried the ancient alcoholic beverage called mead?
Well, now's your chance—right here in Abbotsford.
Sunday, May 29 marks the first annual Mead Fest presented jointly by Campbell's Gold Honey Farm & Meadery and Restaurant 62.
The day starts at the farm on Lefeuvre Road with Mead Makers 101 and is brought to a fine finish with Mead Makers Delight, a dinner pairing the honey wine and expertly prepared food at Restaurant 62.
Here's the menu:
To pair with Pyment
Seared Qualicum Beach scallops with crisp pancetta
Smoked pork roulade stuffed with toasted walnuts and apple
To pair with Currant Melomel
Fraser Valley duck breast with balsamic glazed cippolini onions
Seared Yarrow squab breast with currant melomel reduction
To pair with Sweet Sack Honey Wine
Chicken liver and pistachio pate with black pepper
Fragrant yellow curried free-range chicken served with papadams
To pair with Raspberry Melomel
Dark chocolate mousse in chocolate cups
Dutch cocoa dusted roasted beef tenderloin
To pair with Elderberry Melomel
Crispy Kaffir lime, coconut, and mango wontons
Pomegranate, cucumber, and fennel salad in endive cups
Salut!
Copyright © 2011 Kathleen Rake. All rights reserved.
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May 02, 2011
Restaurant 62 in Abbotsford serves up fine Mother's Day fare
Treat your Mom to a special Mother's Day Brunch at Restaurant 62 on Sunday, May 8. Chef Jeff has designed a menu that's sure to make your Mother feel extra special!
Mother's Day Brunch Menu
To start
- Freshly baked banana bread with maple whipped butter for the table
- Choice of coffee or specialty tea
- Choice of fresh squeezed orange juice or champagne mimosa
Please choose an entrée
- Fresh Dungeness crab cakes topped with poached eggs and house whipped hollandaise sauce
- Beef tenderloin and eggs, over easy, with truffled bacon and balsamic jus & asparagus
- Roasted fresh Nova Scotia lobster, aged cheddar & roasted Portobello mushroom omelette
- Custard-dipped French toast topped with field-berry compote and vanilla cream
(all served with roasted Yukon potato, red pepper hash & organic baby lettuces)
Dessert
- Dark chocolate pate with toasted pistachios Raspberry pure
$29.95 per person
-30-
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