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The Connected Table with Melanie Young and David Ransom
How did my first sip of "fancy wine" jump-start my thirst for wine knowledge and experiences? Why is this a perfect time for you to take an online wine course? Why is it hard to pair certain vegetable...
Nova Scotia’s Secret Star Wine Power with Benjamin Bridge’s Jean Benoit Deslauriers
Where can you find one of the Canadian wine industry's best-kept secrets? How does the dynamic Bay of Fundy impact the flavours you taste in wines from the Gaspereau Valley? Which Benjamin Bridge wine...
Niagara-on-the-Lake Wineries Adapt to Covid with Andrea Kaiser
What's it like harvesting grapes in sub-zero temperatures? Is there really any difference between a vineyard on one side of the road and a vineyard on the other? Is this a good time for you to visit a...
Moms Sipping Sangria and Talking Wine with Sheila Walsh and Anita MacArthur
Which hilariously named Sangria recipe should you try today? How did an unintentional restaurant order spark my passion for wine? Why should you serve Pinot Noir in a big glass? How can you safely ex...
Family-Run Wineries v Corporate-Owned? Henry of Pelham’s Daniel Speck
What was it like being part of the budding Niagara wine scene? Why are wineries so well-suited to be family-owned? How does the terroir of the Niagara bench influence what you taste in Henry of Pelham...
The Shape of Wine Taste with Australia’s Wakefield Wines
How can you visualize the taste of wine in a chart? How would those charts be different for Cabernet Sauvignon, Chardonnay, Riesling and Shiraz? What makes the wines from Australia's Clare Valley uniq...
Taco Bell’s New Jalapeño Noir Wine: Should You Try It?
Taco Bell just launched its first wine called Jalapeño Noir, a Pinot Noir, get it? Is the wine any good? Should you try it? Does it pair well with tacos? What will surprise you about making the wine,...
Which Wine Pairs Best with Blue Cheese? Janice Beaton Makes the Match
Why are wine and cheese your best bets when entertaining? If you're not a fan of blue cheese, where do you start to acquire a taste for it? How is blue cheese made? Can blue cheese actually have no bl...
