Most of my Facebook friends not only know I love wine but many of them are wine lovers as well. At least once a week I get a quote that seems to speak directly to me, so I wondered just how many there were. From the historical and famous to the ones that make us laugh out loud, I found hundreds of quotes that seem to fill the glass where we often find life’s meaning.
Wine makes daily living easier, less hurried, with fewer tensions and more tolerance. -Benjamin Franklin
Men are like wine – some turn to vinegar, but the best improve with age. -Pope John XXIII
I cook with wine; sometimes I even add it to the food. -W. C. Fields
Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. Wine is art. It’s culture. It’s the essence of civilization and the art of living. -Robert Mondavi
Wine is the most healthful and most hygienic of beverages. -Louis Pasteur
It’s funny how true some of these quotes ring, so if you’ve found one you love make sure to share it with all your friends. Because next to wine, laughter is the best medicine.
When my daughters were little, there was no better way to get them to eat than creating a little visual masterpiece of manageable bites. A little bit of this, a little bit of that, splayed out just tempting them to sample.
As they grew older, their taste buds grew more adventurous. Star-shaped mild cheddar morphed into triple cream Brie or Aged Pecorino. Squares of sliced ham replaced by locally-cured porchetta and salamis.
Little did they know they were charcuterie lovers in-training. A few weeks ago I asked Mia what she wanted for her birthday dinner. “One spectacular plate, please.”
Charcuterie dates back to 15th century France. Originally it was a method used to preserve meats before refrigeration. The name comes from “char” or flesh and “cuit” which means to cook. And while hundred of years ago it was a necessity, today it has become an art form.
Charcut in Calgary, and Toronto neighbourhood favourites F’Amelia and Black Hoof specialize in the art of charcuterie. A recent trip to Kelowna. where the local food movement is not just embraced, it is expected, raises the charcuterie bar.
Owner of Salted Brick Chef Jason Leizert smokes and cures all his meat The curing room is at the back of the restaurant for all to see, That day he was preparing venison and cranberry sausage.
The open concept lets hungry customers watch Chef Jason prepare their platters and answer questions at the same time. The platter was perfect and the sandwiches sublime. Downed with a glass of Sumac Ridge Red.
It’s hard to resist those tasty little nibbles: the artisanal cheeses, the home-cured meats and the creative condiments you would never taste at home – all shared with a glass or flight of wine.
A “plate” among friends.
My daughters are now 25 and 29, and there is still nothing that makes them feel more like home….except maybe a nap on the couch.