March 17, 2016 | By daryl.time@arterracanada.com

Find flavour with fruit!

When it comes to wine, we all have our preferences. My go-to wine is a crisp, refreshing Pinot Grigio with dinner, or a smooth Merlot to sip during a quiet night in. My best friend claims that winding down from a long day always calls for a glass of Shiraz (and a comfortable chair). Regardless of our personal wine favourites, I’ve often noticed tha.. Read More
Friends making wine together.
March 3, 2016 | By daryl.time@arterracanada.com

Perfectly pairing dinner with friends: Part 2!

We have been socializing with a group of neighbours in the form of holding progressive dinner parties for three years now. Everyone participates in preparing the meals, which are consistently gourmet and delicious! A few months ago, we decided to take it to the next level and make our very own craft wine to enjoy during our next dinner that will have.. Read More
Row of carboys
February 17, 2016 | By daryl.time@arterracanada.com

Winemaker’s tip: avoid volatile acidity

Craft winemakers are all too aware that winemaking can be a fickle art. When everything goes well, the end result is magical: a few simple ingredients are turned into liquid bliss.  But, every once in a while, even the most seasoned winemaker can have a batch that goes, as they say, “sideways”. One of the most common problems occasionally encoun.. Read More
February 4, 2016 | By daryl.time@arterracanada.com

Perfectly pairing dinner with friends

Over the last fifteen years we've often gotten together with our neighbours for dinner.  In the last three years we've begun regularly entertaining one another in the form of a progressive dinner. These dinner parties eventually morphed into themed progressive dinners; we've had barbeque, beer, Mad Men, Latin American, Greek night, Moroccan and Mard.. Read More
January 21, 2016 | By daryl.time@arterracanada.com

The inside scoop on grape skins

If you've ever peeled a red grape, you'll have seen something interesting: the flesh is actually pale yellow--not red-- and if you eat it separately from the skin it's sweet, but actually kind of bland. That's because all of the colour and tannin, and most of their flavour and aroma are stored in the skin (and the seeds) of the grape. If you press r.. Read More

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