Impromptu dance parties are a lesser known but essential aspect of Metrovino. Some of you have witnessed these unfolding, while others have innocently walked into a session—perhaps it's a customary theme of wine shops everywhere. For us, the propensity to break out into spontaneous dance has endured for many years, even transcending comprehensive transitions in employee rosters. It must be something about the building.
Canadians are prone to thinking that the first nice days of the year might also be the last. When the sun shone assertively this past weekend, we all panicked to spend the hours accordingly, myself included. My four walls closed in on me all winter, and the clement weather coerced me into pursuing the highly unoriginal idea of seeking riverside splendour. I dropped a pair of sunglasses over my dilating eyes and headed down the hill.
Created with the express purpose of benefiting the restaurant industry during Covid-19, SOS is a dry, exhilarating and delightfully complex Riesling… But it’s a restaurant-only wine, so you won’t find it on our shelves or in any other shop in the province.
Despite drinking an excellent bottle of Mosel wine, I had my usual difficulty courting sleep last night. I tossed and turned for a minor eternity, seeking the elusive cool patch on the pillow and rearranging flaccid cat bodies. At long last, with morning looming nearby, I found myself in a verdant dreamscape.
One day when the weather was more humane and the bike paths clear of snow, I pedalled past stationary railcars emblazoned with the provocative statement, "So Few Want to be Rebels Anymore". I was already thinking about wine, and the defaced train units catalyzed another deliberation upon what we now colloquially refer to as “natural wine”.
Authenticity is a slippery eel. How to spot it when you think it shows up? Sadly, in 2020, with terms like “fake news” and “alternative facts” currently in vogue, we must remember that the thing called “news” was once professionally researched and facts were, well… facts. Now, the world is seemingly a vast Sargasso Sea of eels…
In November, 1986, Ed Behr released the first issue of the Art of Eating. Ever since, the publication has been a tireless authority on flavour, and few familiar with Ed’s work would deny that he’s among the most important living food writers. An equally true claim is that he’s also one of the world’s most thoughtful and insightful wine writers.
