Meet Verduno Pelaverga, Barolo’s eccentric cousin: a pale, fragrant Piedmontese red with a serious white-pepper streak. Discover its curious history, why Burlotto helped save it, and why it makes a surprisingly brilliant match for seared tuna.

When a medieval masterpiece meets a bottle of Chénas: the unexpected story of Rogier van der Weyden’s The Last Judgment, Domaine Jules Desjourneys, and one very recognizable angel.

From Hungary to Milan and Tokyo, discover the fascinating journey of the humble schnitzel, its shared culinary history, and why a rare volcanic Chardonnay 809 from France's Auvergne is the perfect pairing for crispy breaded cutlets and braised sauerkraut.

A cloudy glass of my grandfather's homemade wine became the starting point for exploring Hungary's remarkable native grape varieties - from the legendary Furmint of Tokaj to the rare volcanic wines of Somló and Badacsony - and the stories, traditions, and landscapes they still carry today.

In Rome, I arrived expecting carbonara but discovered tripe, quinto quarto, and the rich traditions behind cucina povera. A story of Roman food, forgotten cuts, and the Verdicchio wine that brought it all together.

A recent trip to Rome inspired a fun thought experiment: if Italy's greatest artists were wines, what would they be? From Giotto to Modigliani, I've paired iconic artists with iconic Italian wines, exploring the personalities, places, and stories they share. It's entirely subjective, a little geeky, and written for anyone who loves art, wine, or both. Saluti! 🍷🎨

One minute I was surrounded by wines from sunny France and Spain. The next, I was driving through what looked suspiciously like January in my Calgary neighbourhood... on June 30. Join me for a Canada Day toast to cool-climate vineyards and a delicious coast-to-coast menu celebrating the best flavours our country has to offer.

Gödöllő-style chicken is a beloved Hungarian classic, featuring juicy roasted chicken filled with a rich stuffing of mushrooms, chicken liver, bacon, herbs, and bread. We paired ours with a Premier Cru Pouilly-Fuissé from Burgundy, whose freshness, minerality, and elegant Chardonnay character beautifully complemented the dish's rich, savoury flavours.

Gougères and Crémant are a classic French apéritif pairing. The light, cheesy choux pastries are perfectly balanced by Crémant's bright acidity and fine bubbles, which cut through the richness and keep each bite fresh, elegant, and moreish.

A love letter to morels and slow cooking. This Croûte aux Morilles brings together fresh BC-foraged mushrooms, rich cream, and Jura-inspired wine pairing ideas. What to serve them with? Ideally something crisp, nutty, or sparkling. Comfort food, but make it a little wild.

I've always been drawn to France's Jura region, so this piece explores its distinctive wines through a Jura-inspired menu featuring Morel Chicken with oxidative white wine, Trousseau with cheese, and dessert wine pairing ideas. Part travel story, part wine guide, and part mushroom obsession.

Discover the origins of sparkling wine in Limoux, where bubbles were bottled long before Champagne. This story explores Blanquette de Limoux's history and pairs it with classic Tarragon Chicken to bring France's oldest sparkling tradition to the table.

Champagne has evolved into a hybrid of wine, art, and design, where major houses like Moët & Chandon, Ruinart, and Veuve Clicquot collaborate with leading artists to turn bottles into collectible objects. From Mucha’s Belle Époque posters to contemporary partnerships, Champagne now exists as both a luxury drink and a cultural artefact shaped by art, fashion, and storytelling.

No family recipes or formal training, just curiosity and a love of Korean flavours. These four favourite dishes, from kimchi sundubu jjigae to bulgogi with japchae, are paired with wines and shared through the perspective of a home cook inspired by cooking, reading, and eating across the city.

Explore Korea's rich food and drinking culture, from its culinary traditions and fermented flavours to the history of Korean alcohol and Hallyu's global influence. Along the way, discover bold, unexpected wine pairings that complement spice, sweetness, and umami.

A winter escape to Spain's Basque Country, where San Sebastián's pintxos bars, Txakoli, Bilbao's art, and a deep-rooted food culture come together in a region defined by bold flavours, fierce identity, and unforgettable hospitality.

Our visit to Château-Grillet, the tiny Rhône jewel famous for its rare, golden-hued Viognier, turned into a memorable little fiasco. Slightly defeated but undeterred, we cracked open a humbler bottle of Viognier with an even humbler petit beurre along the Rhône. Simple, unpretentious, and unexpectedly magical. Proof that even a missed tasting can make for the perfect picnic. Santé!

Celebrate Easter with the flavours of the Loire Valley, where pâté berrichon and French goat's cheese pair beautifully with crisp Sancerre Blanc. Discover how these fresh, mineral-driven wines bring balance and elegance to the Easter table.

Truite aux amandes is one of those simple dishes that feels effortlessly special—flaky trout, golden almonds, and a buttery lemon sauce. Paired with a crisp Riesling from Trimbach, it’s a perfect introduction to Alsace, its terroir, and the incredible versatility of its wines.

Mangalica pork and morel mushrooms are a natural match—rich, earthy, and full of character. Paired with a light, spicy Szekszárd Kadarka, the dish comes together with the perfect balance of depth, freshness, and Hungarian tradition.

Rigójancsi is a Hungarian classic: layers of chocolate sponge, rich cream, and dark chocolate with a story as romantic as its flavour. Paired with a violin-shaped bottle, it’s a sweet tribute to Hungary’s love of music, culture, and indulgence.

Pissaladière is a classic Niçoise onion and anchovy tart. Not a pizza. A thick, bread-like crust is topped with slow-caramelized onions, anchovies, and black olives: no tomato, no cheese, by design. Paired with a dry Provençal rosé, it’s an instant escape from Calgary’s winter to the south of France. Comforting, snackable, and perfect Friday-night movie food.

Sourdough has less in common with supermarket bread than with wine: alive, temperamental, and full of personality. Bright, high-acid whites highlight its tang and crisp crust; stone-fruit Viognier complements its creamy, lactic side; off-dry Riesling balances spicy or funky toppings; light, earthy reds echo its chew and savoriness. The right wine transforms every loaf into an event.

Coq au Vin is French comfort food at its best: slow-cooked chicken, bacon, mushrooms, and pearl onions in a rich, savoury sauce. Paired with Château-Fuissé Juliénas, the lively Gamay brings bright fruit and freshness that keeps the dish feeling rustic yet refined.

Steamed mussels with butter, white wine, and a glass of Pouilly-Fumé. Simple, briny, and deeply satisfying. A little French flair turns an easy seafood dinner into something worth lingering over.

A pot of lentils so good it deserves its own headline. Earthy, comforting, and endlessly adaptable, these heroic lentils play beautifully with crisp-skinned salmon or rich, savoury pork. Add a glass of Canadian wine - bright Riesling or a confident Cabernet Franc - and suddenly dinner feels intentional, cozy, and a little bit celebratory. Proof that simple food, done well, is never boring.

Our anniversary falls on December 29, caught between Christmas leftovers and New Year’s chaos. So we turned it into a spaghetti-western night: wild boar burgers, smoked Gouda, Cognac mushrooms, costumes, Morricone, and a bottle of Barolo playing sheriff at the table. Dinner became a little bit of theatre and exactly the celebration we needed.

Foie gras is an indulgence that deserves the right wine. Tokaji Aszú and Sauternes bring the sweetness, acidity, and balance to match its richness. It’s not about restraint. It’s about enjoying a little luxury well. Happy New Year 🥂

Jambon persillé in aspic is one of Burgundy’s understated gems, rustic, rich, and surprisingly elegant. Chablis brings the perfect contrast, with crisp acidity, citrus, and saline minerality cutting through the pork while lifting its fresh herbal notes.

I found the cutest pink savoiardi at my local Italian supermarket and saved them for Christmas Eve dessert. With yuzu sake already on the menu, it naturally found its way into a citrusy tiramisu with lemon curd and mascarpone. No coffee, no cocoa, just a little winter sunshine in every layer.

Our Christmas Eve table always travels a little. This year, Scandinavian gravlax met Canadian maple and Japanese yuzu sake. A pescatarian tradition gently reinvented. Paired with Champagne, the salmon’s silky richness, citrus lift, and delicate bubbles made for a quiet winter celebration.

Paprika isn’t just a spice. It’s the heart of Hungarian cooking. From traditional stews to unexpected twists, this three-course menu explores how one red powder can build depth, cross borders, and bring a whole meal together.

Calgary may be buried in snow, but a Rioja tasting with cheese was my little winter escape. From Joven to Gran Reserva, each pairing brought a taste of Spain to the table and made the blizzard feel a little less bitter.

Margarita first, then the real star: duck breast with a glossy Cointreau glaze, balanced by bright citrus and caramelized winter vegetables. Rich, cosy, and just the right excuse to linger over a drink.

A glass of Sicilian Nero d'Avola, a rich and full-bodied red wine sourced from the picturesque Baroque town of Noto. This exquisite wine pairs beautifully with a savoury dish of Eggplant Parmigiana, featuring layers of tender, sautéed eggplant, creamy mozzarella, and fragrant basil, all baked to perfection in a comforting tomato sauce.

Swiss meringues with Gruyère double cream are pure indulgence: crisp, airy meringues, rich cream, and bright berries. Add Champagne or a sweet late-harvest wine, and it becomes a simple little celebration on a plate.

Sicily is Italy’s largest wine region and boasts a diverse array of exquisite wines that reflect its rich terroir and cultural heritage. While there are numerous options to explore, I will highlight just a few exceptional selections that you can readily find in local stores here in Alberta, Canada.

Vacherin Mont-d’Or is Switzerland’s fleeting winter treasure: a rich, woodsy, irresistibly molten cheese from the Vaud Alps. Appearing only in the cold months, it arrives in its signature spruce box like a miniature seasonal festival. Its classic partner is Chasselas, Switzerland’s crisp, quietly elegant white wine, whose freshness lifts every decadent, spoonable bite.

Spanish Godello from Bierzo shines with bright minerality, orchard fruit, and a clean, elegant texture shaped by high-altitude vineyards and gentle oak aging. César Márquez crafts expressive wines that reflect their landscape, making this Godello a natural match for dishes like baked salmon, fennel, and butter beans, where citrus, herbs, and richness meet its fresh, saline finish.

Pantelleria is a tiny volcanic speck between Sicily and Africa, a place where wind, sun, and sea shape everything, including its vibrant Zibibbo wines. Floral, citrusy, and touched with salt, they taste like the island’s own heartbeat. Paired with delicate sole and the island’s legendary capers, the flavours form a bright, aromatic trio that turns a simple dish into a sun-soaked Mediterranean escape.

Unicum is Hungary’s most iconic herbal liqueur. For this recipe, I’ll be using Unicum Szilva, the plum-infused version that, brings a deep, velvety note to this winter dish. Roasted duck legs with red wine, plum compote, and parsnip purée create a rich, earthy pairing where Hungarian tradition meets a little kitchen drama.

Aromatic white wines are a shortcut to impressing even the pickiest wine snob. Think bottles bursting with terpenes: floral Muscat, dramatic Zibibbo, bold Gewürztraminer, sharp Riesling, or flirtatious Torrontés. These grapes glow with citrus, flowers, and herbs, whether dry or sweet. When lost in a wine shop, just whisper “terpenes” and follow the aromas, your most fragrant allies.

I went to Rome with my sister chasing art, history, and Christmas magic, and somehow ended up sipping Amaretto like we belonged in La Dolce Vita. Years later, that almond sweetness still tastes like nostalgia, adventure, and a reminder to savour the moment.

One of our favourite holiday recipes is the rich and decadent Port Poached Pear Chocolate Cake with Blue Cheese. The combination may sound unusual to some, but trust me, it’s a match made in holiday heaven. It is also easy to make and so impressive!

Péter Wetzer’s Kékfrankos from Sopron tells a story of wind-swept vineyards, organic farming, and a cellar rich with its own wild yeast culture. His Spern Steiner Kékfrankos, crafted from 60-year-old vines on slate and quartzite, bursts with dark berries, spice, and deep minerality. Paired with a hearty Hungarian lamb stew, it becomes a vibrant expression of West Hungary’s winemaking legacy.

Tokaji is Hungary’s magical wine region where grapes get politely zapped by “noble rot” and somehow turn into liquid dessert with subtle acidity. From the renowned Aszú to the quietly brilliant Fordítás, these wines balance sweetness and brightness with effortless poise. When paired with rich duck rillettes or pâtés, their layered flavours seem to greet one another with a refined, joyful flourish.

Pálinka, Hungary's cherished fruit brandy, is more than just a drink, it's a delightful experience! This flavourful spirit, made from fermented fruit, embodies the warmth of Hungarian culture and hospitality, enriching daily life with its vibrant essence.

We went to the Loire Valley expecting a quick look at Château de la Roche aux Moines, but left with unforgettable memories, a car full of Nicolas Joly’s wines, and a love for misty winter vineyards. The warmth, the landscape, and the legendary Clos de la Coulée de Serrant completely won us over.

The Reynolds Grande Reserva 2012 is an excellent wine with deep flavors and enjoyable fruit notes. It pairs well with miso-glazed pork belly, lion's mane mushrooms, and braised red cabbage. The dish’s umami elements work well with the wine’s earthy tones, creating a pleasing mix of flavours.

Chartreuse is a legendary French liqueur made by Carthusian monks from a secret blend of 130 plants. Herbal, mysterious, and a little dramatic, it takes an already indulgent Italian tiramisu to another level.