Meet the sweetest meat in YYC
Don't be surprised if you haven't yet heard of Empire Provisions. Dave and Karen began their artisanal butchery and charcuterie in 2016 in a commissary kitchen beneath Una Takeaway. While they've got no proper store front, they're serving up what may be the most delicious sausages, cured meats, and pâté in the city.
Oral Gratification
Option 1: $71.33
Bubbles: Paul Mas Côté Mas Frisante, Sud de France
Charming sparkles made mostly of the Piquepoul grape known for its delicate flavours and zippy acidity.
White: Domaine La Vista ‘Collection’, Côtes Catalanes
Delightful blend of six different Southern French varietals. Dry, zesty, aromatic.
Red: Beauregard ‘Les Belouzes’, Beaujolais-Villages
Gleeful Gamay in a juicy & fruity style.
Auslese: Nature's Occasional Altruism
Perhaps the most noble utility of the artisanal farmer is to nurture into existence that which nobody cares about or isn't the least bit commercially viable, but represents a gift from nature to humankind. Having virtually no experience with farming, I can only imagine the mercantile sacrifices that must be made in order to do so; but nature isn't concerned about fiscal gains, only about the occasional provision of altruistic blessings.
Why are we here?
"My people were entirely Nordic, which is to say idiots. Every wrong idea which has ever been expounded was theirs... Until I was about ten years old I never realized that there were 'warm' countries, places where you didn't have to sweat for a living, nor shiver and pretend that it was tonic and exhilarating. "
- Henry Miller
"The fool doth think he is wise..." - Billy Shakespeare
I assure you that this will not be a year-end retrospective nor any shot at clairvoyance about the year ahead, no, really, I promise!
I just want to set you a task different than the English Sunday Times Holiday crossword (or the more easily obtained Globe & Mail version).
There's a wee book that was published nearly 15 years ago called Oberon Kant's Big Book of Wine. This very small tome is as rare as poultry dentures, and the god-like Amazon may well have to be invoked to obtain it.
Bottle to Mouth Transfer
The Soil to Glass Transfer (henceforth STGT) is a great term coined by legendary Rhône authority Jonathan Livingstone-Learmonth (henceforth JLL). He applies it to “wines that reflect a sense of place, or terroir, the expression of their sector and also the vintage style delivered by the year`s weather.” We love this kind of stuff at Metrovino.
Calgary's Top Wine Professionals Speak...
...about Sherry.
“I love Sherry because when Magellan was preparing to circumnavigate the world he spent more on Sherry than weapons. I love Sherry because she sounds like a kind, wise and loving middle-aged woman. I love Sherry because I can buy and consume something older than myself. I love sherry because it makes almost any food better. I love Sherry because I can taste and smell Manzanilla right now without any being near me. I love sherry because it makes my hands sticky.”
- Kurt da Silva, Teatro
Sherry...it's always been hip!
While the official International Sherry Week celebrations take place Nov 7-13, here at Metrovino we might as well have called it Sherry Month!
Earlier this week, Julie Van Rosendaal swung by the shop for Sherry Fiesta. After a few sips and a few stories, we convinced her of what we've known all along...Sherry's hip!
AJ Adam's Stunning 2015 Vintage
As for the 2015s, my friend Brad and I visited Weingut AJ Adam late in the afternoon of Saturday, April 16th. It was our 10th consecutive day tasting in Germany - we had already visited 26 other estates and tasted a few hundred Rieslings from the 2015 vintage. My palate was as much in the zone as it possibly can be and not only is this the most exciting collection of wines that I’ve ever tasted from AJ Adam, it was amongst the greatest lineups of Riesling of the entire trip. And we were tasting a great vintage at the very top addresses.
