Author: Jacky Blisson MW

Recent Posts

• GFR Challops: Hybrid Theory: The Big Buyers vs the Future of Hybrid Winemaking aka Part 3

  Sep 22, 2023 | GFR Challops, Sedimental Value
• Try This: A warming, malty beer for these autumnal nights

  Sep 22, 2023 | Try This
• The Legendary Wines of Bruno Giacosa

  Sep 21, 2023 | Good Food Fighters
• Tasting the 2019 Ken Forrester “Sparklehorse” Cap Classique Chenin Blanc with vigneron Ken Forrester

  Sep 21, 2023 | Good Food TV, Good Wine Revolution
• New to the Nicholas Pearce portfolio – Jeanne Marie Chardonnay!

  Sep 20, 2023 | Good Food Fighters
• Try This: A Grüner Veltliner from the Okanagan… yes, seriously.

  Sep 20, 2023 | Try This
• Young Blood Sommelier: Jerome Christie

  Sep 18, 2023 | Young Blood Sommeliers
• From Spritzy to Sparkling: Vinho Verde’s Bold New World

  Sep 15, 2023 | Good Wine Revolution
• 2023 Holiday Gifting Guide

  Sep 15, 2023 | Good Food Fighters
• Talking Edible Perennials With Fiddlehead Nursery’s Ben Caesar

  Sep 15, 2023 | Good Food Culture, Good Food TV
• Dingle Single Malt Irish Whiskey now in Ontario

  Sep 14, 2023 | Good Food Fighters
• Tasting the 2017 Kanonkop Estate Cabernet Sauvignon with winemaker Abrie Beeslaar

  Sep 14, 2023 | Good Food TV, Good Wine Revolution
• Try This: An enjoyably bold Barossa Shiraz

  Sep 12, 2023 | Try This
• Good Food Revelations Episode Nineteen: Natural Sweeteners

  Sep 12, 2023 | Good Food Revelations
• Uncork Our Latest! Paul Cluver 2020 Estate Chardonnay

  Sep 8, 2023 | Good Food Fighters