Quit Whining, Here’s My Two Cents on Wine

Hey all! Remember when I said I’d be more regular in terms of putting out content? Fooled you all pretty good, didn’t I?

Well, there are a couple things I’ve been working on outside of blog land that I’m happy to share with you. First off, if you or anyone you know is looking for a content/copywriter, feel free to send them to my online portfolio, the link to which you’ll also find in the About Me section.

Next, I’m super pleased to finally unveil a project I’ve been part of called The Last Service, alongside Gumption Studio and Transparent Kitchen. This is a photo piece that I’ve provided the words for. I got to interview some of my favorite chefs and meet a whole bunch more amazing ones, all while giving them a stage to talk about some of the problems that the restaurant industry has always had to face. The Ottawa section is available in the newest issue of Ottawa Magazine and can also be viewed on the website. Toronto and the Golden Horseshoe are next, so keep checking back!

Now, onto what I wanted to talk about today. I’m a big believer in the dining experience. Not just the food, but the atmosphere and feeling of dining out. One of the biggest parts of the dining experience is of course the wine list. And I feel that even today, this is the least accessible part of dining for many people.

Over the course of my cooking career, I got to work with some fantastic sommeliers and wine enthusiasts. These are people who have delved deep into the realm of wine and are honestly trying to take the mystique away from purchasing a bottle to go with dinner. Unfortunately, the rest of the wine world seems a bit slow to catch up, and wine has yet to really shed its elitist labelling.

Now, I’m no expert. I can’t offer any advice on a bottle-to-bottle basis. I’ve been told I have a very kitchen-centric view of wine, which suits me just fine. I basically know what wine would go well with what someone is eating. It lets me pick wines off of a list rather fearlessly, knowing my match will at least be in the ballpark.

I’d like to share some of these tips and tricks with you, my friends, if you’ll indulge me.

First thing to remember is: DON’T BE AFRAID! If you trust the kitchen, chances are you can trust the somm or wine director as well. They’re curating a collection that they’re proud of. They WANT to share it with you. Ask questions, tell your server what you like. They should be able to point you in the right direction. Never let the wine list be a source of fear.

Second, a bit of knowledge going in never hurt anyone. I learnt so much from reading What to Drink with What you Eat by Karen Page and Andrew Dornenburg. It’s a great way to approach wine food-centrically, which is exactly the way I wanted to. For instance:

• In a vacuum, Rieslings are the most food-friendly white wines. If you want a white, but aren’t sure how it’ll pair, go for a German Riesling.
• In that same vacuum, Pinot Noirs are the most food-friendly reds. If they’re coming from France, you’ll often see these as ‘Red Burgundy’ but a little label-reading will tell you if it’s mostly or totally Pinot Noir. If you want red, but don’t want to go wrong, a Pinot Noir will serve you well.
• White Burgundy mostly refers to Chardonnay, so no need to fear that label!
• Cabernet Sauvignon goes well with any red meat dish.
• If you’re bringing wine to a picnic or potluck where anything and everything could be served, go with a Rosé. They’re a great “crossover wine” and that DOES NOT mean that they’re red wine mixed with white wine, you heathens.
• Eating pizza or red sauce? Break out the Chianti. The acidity of tomato-based sauces plays perfectly off of an inexpensive bottle.

Now that many of our favorite restaurants and stores are offering wine, that’s where I’d recommend you head for your fix. Oftentimes their lists are curated more thoughtfully than the LCBO, which is profit-first. You’ll find interesting wines from smaller producers that take better care of their land, as well as natural wines which you can actually taste as they age. The LCBO has no interest in a product that they can’t guarantee will taste the same from month to month, so these beautiful natural wines are left out in the cold when it comes to province-wide distribution.

I’m not here to harp on the LCBO, though. But I’d love it if you visited a place like Arlo, Fauna, Town or Citizen, Corner Peach or Heartbreakers to get a wine with a real story behind it. The people curating these lists are the best in the business and will be able to lead you to a bottle you’ll never forget.

Wine can be a lifelong journey of discovery and appreciation. What are some of your favorite wines? Leave me a list in the comments below or hit me with an e-mail! And remember to check out The Last Service! See you next time, folks!