Random Facts

Tax on Wine in BC

2008-05-31T01:18:32Z

One of my missions while in BC was to seek out some harder to find wines, such as Washington Syrahs and Oregon Pinot Noirs. So between sessions, I made it a point to peruse some of the wine stores and scope out their offerings. Upon my first visit in one of these locations, I almost fainted when I saw some of the prices. In comparison to what's available in La Belle Province, these same products seemed way overpriced. At first I thought it was because these are independent store locations not operated by the government and they were looking to make a (big) buck. But after a few discussions with some clerks and owners (yes, I went to numerous stores), I learned that BC actually has the highest rate of tax on alcohol in all of North America. The PST in Canada and in BC on most products is 7% but for alcohol, that number goes up to 10%. So for example, the Menetou Salon by Henri Pelle retails here for $19.20 but for $24.90 in BC. Insanity is how I summarize that... but it looks like I won't have to worry about a bottle of wine exploding in my bag - my wallet and my whites are safe.

Great Food Quotes - Ham & Eggs

2008-05-19T12:55:58Z

Someone who remains anonymous had the genius to say:

"HAM AND EGGS - A day's work for a chicken; A lifetime commitment for a pig".

Fiascos

2008-05-02T23:26:09Z

While doing some research before a recent Chianti tasting I attended, I came across a rather interesting random fact.

Chianti is one of the more famous Italian wines and regions (located in Tuscany). There is so much history surrounding the area, the regulations, the wines and the winemakers that one, no five posts, probably wouldn’t cut it. As a sidebar however, SuperTuscans (click here) are essentially rebel Chiantis. There was a period of time when Chianti wines were identified by being bottled in slim-necked, fat bottomed bottles with the telltale straw surrounding the base. These bottles are actually called fiascos – appropriate for a wine that has seen its fair share of these in the occurrence sense… Fiasco is actually the Italian word for flask.

The first mention of this type of bottle dates back to the 1300’s and the production of them continues today. The Comissionaria Industria Fiaschi (manufacturers association) was established in city of Empoli and to this day maintains strict control over the use of the trademark packaging. With the arrival of Super Tuscans, who not only use Bordeaux-blends in their wines but Bordeaux-style bottles for their wines, the fiasco is now only authorized for officially designated DOC Chiantis.

Great Food Quotes - Jelly

2008-04-19T11:31:29Z

Mae West, American actress and seductress once said: "There are two things in life I like firm and one of the them is jelly"...

Why are they called "Super Tuscans"

2008-04-19T00:08:35Z

This term doesn’t refer to particularly amazing wines or beverages capable of delivering extra (fill in desired superpower). The origin of this term comes from a break from tradition during the 1970’s when some of Tuscany’s wine makers decided to eliminate the white grape from the typical Chianti blend, which is regulated by the DOC(G) classification. This lead to wines that had more Bordeaux-esque blends but also meant that these wines, the first being the Tignanello, were now simply categorized as table wines. While the wines remained Tuscan in origin, they were considered region less. However, while being rebel products, they also managed to garner tons of media attention and capture numerous awards – much to the surprise of the more traditional wine makers and the oenological community in general. As such, they were named Super Tuscans because they were turned out to be “miraculously” great products.

Fish Pseudonyms

2008-04-04T01:08:29Z

When you go to your local fish monger, you should be advised that not all is what it seems. In fact, some varieties behind that counter have actually gone through official name changes. They have modified their identities… it’s true, I promise.

The top three culprits are:

Dolphinfish (aka. Mahi-Mahi): Renamed by restaurateurs who were tired of trying to convince patrons that they were not eating Flipper.

Patagonian Toothfish (aka. Chilean Sea Bass): Endangered species who adopted his trade name in order to increase sales in the market place. Now, he can't keep up with the demands of celebrity.

Goosefish (aka. Monkfish): Decided he didn’t like living between two families of the animal kingdom so officially became a dedicated pescatarian…

Standardizing Espresso

2008-03-22T19:33:58Z

Whether you drink a single or a double espresso, that doesn’t really matter to Italians. What matters is that the standard of the espresso is respected. Yes, there is such a thing as the National Espresso Insititute (www.espressoitaliano.org) and it was founded in 1998 “with the specific goal of safeguarding and promoting the original Espresso”. You don’t mess with the best and understandably, the Italians have mastered the art of caffeine extraction. Morning, noon, and/or night, nothing beats a great shot and there is nothing worse than a bad one. We all have our favourite spots where to get our fix, but next time you go, see if it has the following features*:

“A hazel-brown to dark - brown foam – characterised by tawny reflexes – with a very fine texture (absence of large mesh and larger or smaller bubbles). The nose reveals an intense scent with notes of flowers, fruits, toasted bread and chocolate. All of these sensations are felt also after swallowing the coffee in the long lasting aroma that remains for several seconds, sometimes even for minutes. Its taste in round, substantial and velvet-like. Sour and bitter tastes are well balanced and neither one prevails over the other. There is no, or a barely perceptible, astringent taste.”

Standards are meant to be respected and when it comes to my coffee, it's best to do so... otherwise the uncaffeinated beast that lurks within might rear it's ugly head... Italians are right to keep that one in check!

* Text was taken from the web site of the institute in order to ensure that there was no distortion in the standard… This also accounts for the writing style...

Kosher Vegetables

2008-02-29T22:48:29Z

Early one morning, Margaret and I had a discussion about food. Yes, I will talk about food all the time, morning, noon, and night, to all those who willingly listen and even those who don't... Having purchased some eggs at the market together, we spoke of the virtues of farm-fresh eggs. This lead into a discussion about how certain anomalies common to eggs (double yolks for example) are verified in certain cultures. Notably, certain imperfections can render an egg "unkosher". Being curious, I asked her what made a food kosher, other than meat and not combining meat and dairy. That's when she told me that even fruits and vegetables could be unkosher - she learned this while planning her daughter's wedding last year. Why, she didn't know, but the list defining the good from the bad is apparently updated every year.

So this research nerd did a little digging and here is what she uncovered. Kosher vegetables are defined as those that are not liable to or have not been affected by an insect infestation (hence why it is updated yearly). Easy to clean vegetables are a go, others require careful inspection and others are just not kosher. According to Star-K Online, this year there are two unkosher veggies: artichoke hearts and Brussels sprouts.

Here is a list of entirely kosher vegetables:

Alfalfa sprouts, bean sprouts, beans, beets, carrots, cucumbers, eggplants, green beans, kohlrabi, onions, parsnips, peas, peppers, potatoes, pumpkins, radishes, rutabagas, squash, sweet potatoes, tomatoes, turnips, zucchini

Show me your wine and I will tell you who you are…

2008-02-26T20:00:01Z

A few months ago, Ipsos-Reid conducted a poll on Canadians and their wine perceptions. Specifically, it relayed information regarding what Canadians think the wines they serve and the wines they bring say about them.

Choosing the right bottle of wine is the most important consideration for consumers when they host a dinner party (52%), just as much as when they gift it to the host at a dinner party (53%). As a gift, wine trumps sweets like dessert (15%), flowers (9%) and home accessories (5%). On a personal note, I will always take wine over tchotchke…

When it comes to selecting the wine, Canadians will rely on the following sources:

Trusted winemaker, brand – 65%
Recommendation from a friend – 60%
Recommendation from wine expert (liquor store staff, wine columnist) – 53%
Price – 43%
Look of the bottle/packaging/label – 25%

When hosting dinner parties, the most important criteria when choosing a wine is how well it pairs with the food (62%) but also the guests’ perception of the wine (52%). Cost of the bottle comes in at a distant 33%. So apparently we do somewhat judge the host by the bottle but only after we remark on the synergy they are capable of on the plate...

Mollusk or Bivalve or both?

2008-02-21T16:17:18Z

“What's the difference between a bivalve and a mollusk?” was a question that figured in conversation recently. In order to avoid putting out some erroneous information upon realization that I thought I knew but wasn’t too sure, I answered with “let me look it up”. Here is the answer.

A mollusk is a general term for an organism that has a soft body as well as a hard external shell, but not necessarily. This family of specimens is the second largest in the animal kingdom and includes: clams, oysters, snails, slugs, octopi, and squids.

A bivalve is a sub-variety of the mollusk, typified by a shell that can be split in two and has a “hinge”. Obvious examples of these include: clams, cockles, mussels, oysters, and scallops. Another singular feature is that bivalves are all aquatic, although they can be freshwater or saltwater dwelling. Pictured here are examples of bivalves, Amande clams from France that I enjoyed this past November.