Karma would have it—Aussie Shiraz would come back and show me who’s boss. My most memorable wine thus far was a 1998 Clarendon Hills Astralis Shiraz—hauntingly earthy, equal parts voluptuous velvet and stunning silk, the most concentrated, exquisite, intoxicating prune juice I have had the pleasure to taste. I also must mention the last ounce of a bottle of 1990 Krug Vintage Brut Champagne…a comp

I stole a sip of my mother's Yellow Tail Shiraz from one of her favourite blue earthenware chalices mid dinner party, age 11. Not sure if it was the thick-rimmed vessel I was drinking from, the clashing aftertaste of the baked brie I had just indulged in, or my highly refined 11-year-old palate, but I knew that whatever was in that glass was not for me. I knew there was more to red wine than

Domaine Schoffit Chasselas & whole Gigi fried trout at Dailo in Toronto…weird and brilliant!

2014 Jean Bourdy Cotes du Jura Chardonnay—high elevation alpine wine fit for a Mountain Queen. Lemony cheese cake with baked golden apple compote, kissed with a baker’s pinch of salt. If you close your eyes, everything about this wine tastes yellow. Solar power sunshine. It’s oxidative and nutty. It’s not for the faint of heart. It needs 3 hours to open. It needs to be served a smidge below room