On the blogby Alfred

30 April 2019

The First Second Time with a Whiskey

by Eric Van Hove

It’s no secret, the first time you taste a product can be decisive in your appreciation of it. Through the events and tastings that I organized, I realize that many have had bad experiences at their first approach with whiskey. So, what if we took the time to remake it?

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16 April 2019

In April, a celebration of the Loire Valley wines in Quebec City

by Pascale Lemieux

This year, for the ninth edition, the Festival Québec Exquis is happening in Quebec City from the 6thto the 20thof April. For this occasion, chefs from various participating restaurants are teamed up with local producers to elaborate value menus (for lunch and/or dinner) to popularize the richness of local products. All of this is also in addition of a food and wine pairing by the sommelier of each individual restaurant with the theme being, for this specific year, the wines of Loire Valley. This is an ideal opportunity to discover and taste wine of this mythical winemaking region known as the “jardin de la France” and that is also a UNESCO World Heritage Site.

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9 April 2019

Everything There is to Know about Residual Sugar in Wine

by Pascale Lemieux

Since 2015, the sugar level of the product must be indicated on the price label of the bottle in SAQ stores and on the website, alongside the technical sheet. Is this a trend that will pass or is the healthy trend something that is now more important than many other factors in the selection of a wine by consumers? It is important to note that the residual sugar level of a product is one of many factors that should be kept in mind when analyzing a wine.

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3 April 2019

Is artificial intelligence in the restaurant industry eliminating jobs in the process?

by Guy Doucet

For starters, the answer to the question is no, artificial intelligence (AI) will not eliminate the majority of the jobs in restaurants. It will allow concentrating of the human resources to the product and to the various more strategic tasks, allowing the AI to take care of the less strategic ones. The result is more profitable operations and better-remunerated jobs. With the constant presence of the workforce shortage problem, these new technologies will contribute to save many local businesses that are going to be able to operate with a lower amount of employees earning higher salaries. These employees will then be able to better focus on the quality of their products and their service.

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2 April 2019

A “bubble” of history: Ruinart

by Le Coureur des Bois Bistro Culinaire

How can a celebration or romance be represented with an image? Through a thousand different ways, you would say; and I could only agree! But if I mention Champagne? A cliché? No, more so a classic! Honestly, who could refuse a magnificent sparkling wine to celebrate an event? These products have been accomplices of our most important occasions for almost 400 years. It is true for Champagne, but specifically for Ruinart, the first domain of the region.

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26 March 2019

Has the single malt whisky reached a crossroad?

by Eric Van Hove

The consumption of single malt whisky has been on the rise for over ten years now. It is the rediscovery of the Occidental consumers for the scotch whisky but mostly the discovery of this very high quality product by the Oriental regions that has increased the overall demand. Has the single malt whisky reached a crossroad?

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19 March 2019

Grappa by Poli

by Pascale Lemieux

The Poli distillery produces liquors, spirits and eaux-de-vie made with fruit, but their top product is uncontestably the Grappa. The distillery and the Poli museum can both be visited in the same area, in Bassano del Grappa in Veneto, in the north of Italy, a historical location for the production of Grappa. Even if the distillery was founded in 1898, the artisanal origins of the Poli family date back to the 1400’s. It is quite evident that the Poli family has built itself a world renowned reputation with its exceptional products, its unique signature passed on from generation to generation and by the importance of always honoring the brand based on family values for many centuries.

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12 March 2019

Quebec-native winemakers abroad

by Pascale Lemieux

It is not rare to see more and more winemakers leave their home countries to pursue their passion. This week, my goal is to make you discover products from the “Ancient World” produced by talented Quebec-native winemakers. They have managed to conquer the market through hard work and dedication which allows them to have their products sold everywhere around the world, but also closer to your, in the “Espace Cellier” of the SAQ. Here are few suggestions to discover, if you have not already tried them.

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5 March 2019

A new facet of Oregon: Evening Land Winery

by Le Coureur des Bois Bistro Culinaire

The fine wines of Burgundy have always been a reference in the world for having charmed all of those who had the opportunity to discover them. Rajat Parr, a legend of the industry, has developed a particular affinity to these exceptional nectars. Renowned for his knowledge and his prowess in tastings, he inherits his expertise from, amongst other sources, his large network of winemakers. Now at the head of the Domaine de la Côte, of Sandhi Wines and of the Evening Land’s Seven Springs Vineyard in Oregon, he works symbiotically with his partner Sashi Moorman. With the unique style and terroir expression, the wines produced by the Evening Land Winery are reminiscent of the same essence that characterizes the fine wines of Burgundy.

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26 February 2019

These wines voluntarily decommissioned

by Pascale Lemieux

The AOC label was created in France following the First World War, a period defined by a lowering of the quality of the wines. The Arbois vineyards were the first in the country to have obtained the AOC classification in 1936. Today, most of wine-producing regions of France are matched with an AOC to which winemakers must respect the numerous conditions to be certified: a geographical area and a dedicated parcel area, a specific varietal set, the administration of the vineyard, the production, etc. Through time, the conditions have grown more and more restrictive, which sparked a trend of winemakers exiting the AOC to ensure that they can produce exceptional wines that remain representative of their region.

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19 February 2019

A Never-ending Bottle of Whisky : How does it Work?

by Eric Van Hove

This concept is referred to as the “infinity bottle”, the “living bottle” or the “solera bottle”. The basis is quite simple: starting with an empty bottle, add one or two ounces of all the bottles of the whiskies tasted throughout the years.

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12 February 2019

The cold weather and its great remedies: Cognac or Armagnac?

by Pascale Lemieux

This time of the year has finally taken over completely. For the residents of the province of Quebec that do not flee to the southern regions to escape this rigorous winter weather, there exists a large selection of activities that are suitable to fully embrace and, ultimately, enjoy all that this cold season has to offer. What is better than, after a long spent outside, sipping a glass of eau-de-vie in front of the fireplace? In the category of eau-de-vie made from grapes, the cognac and the armagnac, two beverages made in France, stand out. Here are a few tips on how to differentiate them and how to find your way through the various domains, legislations and aging indicators.

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