Nutritional Properties

Like most other plant-based milk, the basic recipe for oat milk involves just two simple ingredients: oats and water. What makes oat milk unique, is that it is nut-free, making it safe to consume by those who have nut allergies. Oat milk is also safe to enjoy by those who are gluten-sensitive, as oats are inherently gluten-free. Certified gluten-free varieties are also available for those who need to take extra precautions. Also, not to mention, it is delicious. But is oat milk worth buying? 

To this basic recipe, manufacturers may choose to also add in other ingredients such as salt, sugar, or vanilla extract. Preservatives and emulsifiers are also sometimes mixed in to help improve the milk’s shelf life and texture.

As with most other plant-based milk on the market, oat milk is typically fortified with calcium and vitamin D. When plant-based milk is fortified with such nutrients, it becomes more nutritionally comparable to cow’s milk. Making it essential for those who entirely opt to drink non-dairy beverages in place of cow’s milk.

Similar to cow’s milk is oat milk’s caloric density. Per cup, most other plant-based milk is significantly lower in calories, as well as slightly lower in protein and fiber. Aside from soymilk, the protein content of plant-based milk, including oat milk, is generally shallow. Oat milk is, therefore, not considered a good source of protein.

The fiber content of plant-based milk is generally low, a slightly higher amount found in oat milk is valuable for two reasons. Research has found that most North Americans fail to meet their recommended daily fiber intake, which ranges between 25-38g, depending on your gender. Because of this, any opportunity to boost one’s fiber consumption, such as switching from almond to oat milk, could be considered worthwhile.

Another reason why the slightly higher fiber content in oat milk is so valued is that it provides the body with a specific type of fiber called beta-glucans. Beta-glucans are abundant in oats, and research has suggested that their regular consumption can particularly help to reduce LDL (bad) cholesterol.

Culinary Performance

Now that you know how oat milk stacks up against cows and other plant-based milk nutritionally, it’s time to consider another important factor before putting it in your shopping cart- its taste! Oats naturally have a subtle and sweet flavor and they can be blended to a finer crumb. Oat milk will have a creamier, fuller-bodied flavor and texture when compared to other plant-based milk.

Because of these unique properties, oat milk is considered to perform much better in baking recipes as well as when used to make espresso drinks. When it comes to using plant-based milk in coffee, a common complaint is that the coffee’s acidity and heat cause the liquid to separate. While oat milk is no exception, its popularity has led to the release of specialty, barista blend varieties. For coffee shop-quality enjoyment, phosphate is added to this version of oat milk, and it helps to buffer the coffee’s acidity and prevent separation.

With all of this in mind, remember that making oat milk yourself is likely to lead to a more flavorful finished product. Depending on how you plan to add it to your diet, making your own may be worth the time and effort. Because manufacturers attempt to save on ingredients, store-bought plant-based milk generally tends to taste more watered down compared to their homemade versions. So is store-bought oat milk worth buying?

Buy or Pass?

All in all, oats have a lot to offer nutritionally, and oat milk appears to lend a better quality in taste and texture. Furthermore, compared to other non-dairy beverages, its unique properties suggest it to be more versatile in how it can be successfully incorporated into one’s cooking and diet. For these reasons, oat milk’s rise to fame seems fair, and trying it out yourself is highly recommended.

Read more:

• Make Your Own Oat Milk In Five Minutes
• Almond Milk is Bad for the Environment- Here’s What to Drink Instead
• 5 Fun Ways to Make Overnight Oats 

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What’s more, the grapes used to make a Cabernet Sauvignon wine can be grown and nourished across the world, including regions like Australia, New Zealand, Chile, California, and France.

For you to find the best Cabernet Sauvignon for your cellar, there are several things you need to consider. To help you out, we’ll walk you through some of the key considerations when choosing a Cabernet Sauvignon wine.

Cabernet Sauvignon Regions

As we’ve mentioned, Cabernet Sauvignon wines are made all over the world, and every region comes up with something unique and distinct to the flavor profile. South American Cab Sauv’s are popular for having green peppercorn notes, while Californian Cab Sauv’s usually had hints of tobacco.

If you are looking for a classic, then choose one that’s made from France. The Cabernet Sauvignons in France tend to yield a more oaky and spicy tasting wine.

Quality Vs. Price

Since the prices of the Cabernet Sauvignons in Napa Valley differ greatly, it should be considered thoroughly. Remember that one of the first actions or measures in choosing the right wine for your cellar or wine rack is to determine your price range.

Although it’s essential to consider that quality is usually depicted in price, there are many great options in a vast array of price ranges, like Sokolin Caymus wine (priced between $100 and $200). Moreover, another factor that’ll influence the price of a wine is its vintage.

Just like most red wines, particular varieties of Cabernet Sauvignon becomes much better with age. Also, there are specific years that are deemed as some of the best. What’s more, Cab Sauv’s from its prime years will undoubtedly be more costly compared to bottles made in years that were not as good.

Nevertheless, there are many instances when an aged bottle isn’t always better than the young version. Even though vintage is crucial, it’s not the only deciding factor in selecting a great Cabernet Sauvignon.

Tasting Notes

Cabernet Sauvignon wines taste primarily of dark fruits such as blueberries, blackberries, plums, cherries, and currants. But some Cab Sauv have wood or oak notes, as well. And others have vanilla, tobacco, pepper, and spice flavors.

To find the right Cab Sauv for you, consider tasting different wines first and determine its tasting notes, and what you like about them. Assess the five distinct aromas in the wine and refine your opinion.

You can do this by looking at the color of the wine to start. The color can tell you lots of things, such as the climate and variety of wine. Next, swirl your glass and perceive how it creates “tears” or “legs” on the glass’ sides. Are they fast, slow-moving, thick tears?

It can tell you whether the wine is higher in sweetness, alcohol, or both. Additionally, before you taste it, smell it first. Look for herb, flower, fruit, baking spices, inorganic, or earthy organic smells. Lastly, taste the wine. Concentrate on the texture of the wine and how it evolves from beginning to end.

Alcohol By Volume

In case you didn’t know, Cabernet Sauvignon wines typically have a bit higher alcohol by volume (ABV), averaging between 13.5% and 15%. Other wines offer an average ABV of 11% to 13%.

Temperature

Cabernet Sauvignon gains its structure from the tannins which exist in the wine. These tannins allow the wine to age well and in some cases, Cabernet Sauvignon can be aged for decades whilst the tannins soften and the wine flavors develop fully. Storing Cab Sauv at the proper temperature is essential. When storing wines over several years, light, temperature, humidity, and vibration play a role, so it is best to store age-worthy Cabernet Sauvignons in a wine cooler at 53 degrees Fahrenheit or 11 degrees Celsius.

Properties

Although you can select from many options or choices, all Cabernet Sauvignons share a couple of common qualities. Cab Sauv wines typically have a bitter, dry flavor because of the many tannins they have.

Keep in mind that tannins are astringent, bitter compounds discovered in most natural substances like grapes, leaves, bark, and wood. Even so, there are sweet versions of Cabernet Sauvignons, too.

Additionally, Cabernet Sauvignons have a pleasant tartness due to their medium acidity. And Cabernet Sauvignon wines have a full-bodied flavor, meaning they are best consumed deliberately and slowly.

Takeaway

Cabernet Sauvignon wines are best served between 63 and 65°F and must be sipped in large glasses with broad openings. Moreover, this type of wine is particularly paired well with meat dishes, like lamb and beef. Also, it pairs excellently with cheese, specifically hard varieties such as aged cheddar and gouda.

It is crucial to consider the price, properties, and the region where the grapes were grown with regards to selecting the best Cabernet Sauvignon. Plus, the food you pair with it. If you are not sure which Cabernet Sauvignon wine is right for you, then think about tasting different Cab Sauv to compare flavors.

Read more: 

• The Best Ways to Pair Food and Beer
• Wine Tasting Outfit Ideas

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However, we mustn’t forget that not only is protein one of our body’s most important building blocks, there are also different protein sources apart from meat. This is especially true for collagen.

What Exactly is Collagen?

Collagen acts as the main structural protein in the body. Live Science shares that it constitutes one-third of our body’s protein, and is categorized into five types. The first type accounts for 90% of the collagen in the body, which is found in the skin, bones, and connective tissues like tendons and ligaments. The second type is located in the cartilage, the third type is in the bone marrow and lymphoid tissues, the fourth one is found in the basement membrane, and the fifth is on cell surfaces. All in all, you can think of collagen as the glue that holds the body together.

Why Do You Need Collagen?

Although the body naturally creates collagen by breaking down dietary protein into amino acids, collagen production starts to slow down as early as the age of 25. Plus, other factors, such as sun exposure, environmental pollution, and unhealthy eating habits can cause a decline in collagen production. Without the proper amount of collagen in the body, so many of its crucial functions would fall apart.

Collagen plays a key role in keeping our skin looking firm and plump. The lack of collagen may lead to skin aging, as seen in the appearance of fine lines and facial sagging. The body would also have weaker bones, as they are mostly made of collagen. Also, studies found that collagen can improve physical activity while reducing joint pain. Moreover, collagen can help improve muscle mass, heart health, and hair and nail growth.

How Can You Incorporate Collagen into Your Plant-Based Diet?

With all of this in mind, boosting your collagen intake and production is essential for your health. But here’s the pickle: Those on a plant-based diet will need to work twice as hard to produce collagen, as it usually comes through meat, eggs, or seafood. This is why focusing on vitamins and nutrients that can improve your body’s own collagen production is crucial. Vitamin C and lysine are instrumental in this process.

Vitamin C, which is found in leafy greens and citrus fruits, helps promote the healing of connective tissues. Meanwhile, lysine is an amino acid that helps form collagen, and produce food like tomatoes, leeks, and avocados that are rich sources of this particular macronutrient. Lysine-rich food such as avocados can be beneficial for your skin, for making the skin softer. Plus, Hass avocados are a fantastic source of energy — all the more reason to exercise, as collagen can aid the recovery process, too.

And just like CBD capsules and pills, plant-based collagen also comes in the form of supplements. From powders to tablets and capsules, these forms of collagen are vegan, as they are created with genetically modified yeast and bacteria. So, how can you incorporate these supplements into your diet?

A popular method is placing powdered collagen into a cup of coffee, which more and more cafes are starting to offer. But if you’re really looking to bulk up, a higher dosage of collagen powder is advised. Canadian Running Magazine’s suggests eating a snack alongside a collagen powder-infused shake, to reap its protein-boosting benefits.

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• 5 Adaptogenic Herbs to Fight Anxiety & Stress
• Keto-Vegan: Is it possible? – Spoiler: Yes, it is!
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Charleston, South Carolina

A variety of culinary influences from around the world are what make this spot such a foodie paradise. Seafood is an absolute must in Charleston—the city is right next to the harbor, so you can get your hands on some of the freshest seafood. If that doesn’t catch your attention, come for the fried chicken, low-country boils, okra soup, and—thankfully—so much more. It’s a must-visit.

Must-Visit Restaurants: Bertha’s Restaurant, Rodney Scott’s BBQ, Leon’s Oyster Shop, Chubby Fish, and The Grocery

New Orleans, Louisiana

Probably the most iconic southern foodie city, New Orleans’ food has drawn people in for years. Part of that may come from the enchanting and lively atmosphere, but even more of that is how the food is always golden. Every street you turn down you can find gumbo, crawfish, red beans and rice, or something else equally iconic and delicious. There’s a lot to love about the city—from its vibrant nightlife to its constant rhythmic music, you’ll never want to leave.

Must-Visit Restaurants: Willie Mae’s, Vincent’s Italian Cuisine, Barrow’s Catfish, La Petite Grocery, and Commander’s Palace

Memphis, Tennessee

While Nashville is also a great choice for food and drink lovers, Memphis has a little something special that kicked it to our list. For the most part, you’ll find major indulgences and a ton of barbeque that puts other barbeque to shame. It’s the official cuisine of the city, so try out a bunch of places to find your favorite. Come for the food and stay for the atmosphere.

Must-Visit Restaurants: Hog & Hominy, Ernestine and Hazel’s, Payne’s Bar-B-Que, Central BBQ, and Garibaldi’s

Asheville, North Carolina

Coined the “Paris of the South,” Asheville is a melting pot of culture, art, architecture, amazing beer, and a food scene that puts others to shame. You could spend weeks perusing all the different cafés, restaurants, and dives, but there a few things you have to try. Wander the streets and stop in when you get a whiff of something good—because chances are, it’s life-changing.

Must-Visit Restaurants: Buxton Hall Barbecue, Chai Pani, Burial Beer Co., Rhubarb, and Cúrate

Houston, Texas

Last on our list takes you to the Lone Star state and thrusts you into deliciously prepared, diverse cuisine. Its proximity to Latin America and Louisiana gives you a fresh burst of flavors and dishes. But you don’t just get Tex-Mex and Cajun; you get tasteful vegetarian cuisine, seafood-focused menus, and so much more to munch on. Come for the sunshine, architecture, and scrumptious food.

Must-Visit Restaurants: Indigo, La Lucha, One-Fifth, The Original Ninfa’s on Navigation, Coltivare, and Brennan’s of Houston

Read More:

• The Most Impressive Patisseries in Paris
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This kind of diet consists of reducing carbohydrate consumption drastically and replacing them with fats. It sounds strange: to increase fat intake if you want to reduce weight or be healthier, right?

As it turns out, this promotes a chemical process called ketosis that consists of the liver transforming fats into ketones, making the body, in general, more efficient since it reduces blood sugar levels and can provide more energy to the being.

Most keto diets usually supplant carbohydrates for large quantities of meat, so we decided to investigate whether it was possible to perform the ketogenic regimen in a plant-based diet and how to supplant animal products by vegan foods.

Our results:

The fats:

Vegan diets usually have a higher intake of carbohydrates than those with meats and also, their fat intake is usually lower.

To generate ketosis in the liver we must increase the consumption of good fats, no hydrogenated fats!

The first thing is to check what foods we should incorporate into our diet for this:

• Extra virgin olive oil: It’s literally liquid gold. Not only is it one of the healthiest oils for consumption but it tastes delicious. You should be careful when using it for cooking as it’s an oil that burns at lower temperatures than other edible oils, so keep an eye on it when you cook!
• Nuts: Peanuts, nuts, almonds, hazelnuts, macadamia nuts, you name it! All nuts provide a good amount of healthy fats to the body and also give a crunchy touch to any meal and are ideal to take as a snack.
• Coconut oil: Like olive oil, coconut oil is one of the healthiest of the wrold. It must always be a cold-pressed and extra virgin to obtain its benefits without risk.

You can use this oil in many preparations as it will give a tropical and sweet touch to any preparation where you add it.

• Seeds: Chia, flax, sesame seeds are the most famous, full of good fats and also add color, texture, and flavor to your meals.

Proteins:

How to supplant proteins is always one of the biggest doubts, especially to those who start a vegetarian diet.

The good thing about the ketogenic regimen is that it does not require as high protein intake as an athlete would do, for example.

However, we must replace the consumption of carbohydrates with proteins and also achieve satiety, so below we indicate what foods you can include in your diet:

• Legumes: beans, chickpeas, and lentils. There are many varieties and you can use them in various ways, either in a simple dish as a side dish or as the star of a dish, you can even make vegetarian burgers with them.
•  Tofu:  It’s a derivative of soy full of protein so it’s an option that you can add in your food if your body tolerates it. In any case, you should use it sparingly.
•  Peas, kale, spinach, and broccoli are high-protein vegetables that you can add to your dishes and combine in many ways.
• Pieces of pure cocoa: you must take into account that they are not chocolate or cocoa or any other combination or derivative. Cocoa is high in fiber, contains proteins but also has an effect on the body similar to coffee so you should consume it in moderation. Check that it does not contain added sugars.

Others:

Other foods that you can and should add to your keto-vegan regimen are avocados and olives, they are full of good fats and taste delicious. Also, you must add citrus fruits such as lemon, orange, and grapefruit.

You should also avoid the consumption of sugars, so remember to check the label of each product and use the correct proportions to obtain the required quantities and put your liver to work to the fullest.

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It’s delicious to share with family and friends but it is also very likely that excesses are tempting us everywhere, especially when it comes to sugar and calories.

It’s not necessary that you lock yourself at home or spend the whole season fasting to avoid excesses, you just have to know how to balance what you eat and drink, so today we give you 3 recipes for cocktails low in sugar and carbohydrates:

Ginger Carrot

This is one of my favorite drinks! Not only because the colors and flavors are spectacular, but also because you can drink it in any weather.

If you also add some fresh ginger, your immune system will boost and the flavor will be enhanced.

Ingredients:

• A measure and a half of orange vodka
• A measure of natural carrot juice
• A measure of freshly squeezed orange
• Three measures of ginger beer.

Preparation:

Put the orange vodka and the carrot juice in a cocktail shaker with ice; then serve the mix in a jar with ice and add the ginger beer. Serve in tall glasses.

You can decorate with fresh cherries or any fresh red fruit. Delicious!

Peach Wine Cooler

Wine is one of the alcoholic beverages that have the lowest percentage of calories and sugar, so it’s ideal for maintaining your regimen.

If you’re bored drinking only plain wine, you can try this tasty recipe.

Ingredients:

• 3 cups of club soda
• 1 cup light peach nectar
• 1 cup dry white wine
• 3 tablespoons of agave syrup to sweeten
• Slices of fresh peach to decorate.

Preparation:

You’re going to put the soda and the nectar in a large jar, then add the wine and the agave syrup and stir it until it dissolves and everything looks homogeneous.

Let it cool in the fridge or freezer or add finely crushed ice to a few short glasses and serve. Garnish with the peach slices. Cheers!

Cranberry Splash

Cranberry juice is low in calories, is naturally sweet and therefore doesn’t need additional sugars, and also: It tastes yummy!

Ingredients:

• 1 bottle of very cold Portuguese green wine or Sauvignon Blanc
• 3 cups of cranberry juice
• Crushed ice
• Sliced ​​peach to decorate.

Preparation:

Mix the wine and cranberry juice in a large jar, then put the crushed ice in short glasses or glasses and serve.

Use the peach slices to decorate, you can also use fresh blueberries for decoration. Enjoy!

As a plus, we give you these tips so you can reduce the consumption of calories in your cocktails this season and whenever you need to:

• Avoid using soft drinks other than light.
• Avoid energy drinks, including those that are reduced in sugar.
• Use natural and unpackaged fruit juice, as long as you can. Fruit juice packed has high amounts of sugar so it increases the calorie intake.
• Alcoholic beverages with the lowest amount of calories and sugar are wine and vodka. Beer is the one that usually has more.
• You can also prepare non-alcoholic cocktails, so in a drink, you will be reducing the number of calories.

Read More:

• Wine Tasting Outfit Ideas

• Sweet Quinoa Porridge to Start Your Day

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Let’s go over Quinoa

Most of the time people don’t know what to answer when they ask “is it a grain or a seed?” and the answer is that it’s a seed that has become progressively popular among people as it has a great number of nutrients and it’s gluten-free.

Also, quinoa is high in fiber compared with other plant foods and as you may know, fiber is incredibly important for our health, it helps the foods to end up in your colon, where it feeds friendly guts bacteria, which lead to various health benefits. 

But back to the topic, there are nine amino acids called “essentials”, our body doesn’t produce them by itself, but if you eat foods with all nine essential amino acids, you’re consuming complete protein. 

Quinoa contains sufficient amount of essential amino acids which make it a great source of protein and it’s a great option for vegetarian or vegan people, it’s just a matter of being creative and combine it with other foods, it’s so yummy!

Normally, people consume quinoa in savoury dishes but I want you to try this sweet porridge that will lead a great start on your day. 

You’ll need: 

• Cooked Quinoa. (You prepare quinoa as rice, for 1 cup of quinoa, two of water. I don’t add salt or oil so its flavour remains neutral. I recommend to wash quinoa before cooking)
• Vegetable Milk
• Almond butter
• Fruits
• Cinnamon (optional)

Instructions:

Put in a pot 1/2 cup of vegetable milk, coconut or almonds and add 1/3 cup of cooked quinoa. Let it heat approximately 1 min. Then add your fruits, whatever you have in your fridge, I chose strawberries and added some pumpkin seeds that I had, and finally, add the almond butter.

Enjoy!

Read More:

• What’s for Supper? Meal Prep Ideas That’ll Actually Make You Excited to Cook
• 5 Healthy Lunch Ideas to Get You Through the Work Week

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Karlo Estates

Karlo is a popular spot for all ages, owing to its rustic chic barn environment and delicious food pairings. Not all county wineries will offer food, so Karlo is a must-visit if you’re craving a light snack with your wine. There is a counter-serve tasting area at the front, a private wine cellar, and a large enclosed patio area out back where tastings are also available. With twinkling fairy lights and a wide range of wines (the Gewurztraminer and 2016 Chardonnay are particularly tasty), you can’t go wrong spending an afternoon at Karlo.

Closson Chase

Right from the moment you pull up to the bright purple barn that is the Closson Chase winery, you’ll be in love. Established in 1998, Closson Chase is one of the prettiest properties in Prince Edward County. Tastings are offered inside the historic barn, which is not just a lounge space but also a local art gallery, with paintings for sale hung on the walls. If the weather is nice, take your flight of wine out into the yard, where wicker tables and hammocks await. The scenic space overlooks the vineyards to the south, making it the perfect spot to pause your wine tour and relax in the sun. To taste an earthy red for which the County reknown, be sure to try Closson’s three Pinot Noirs.

By Chadsey’s Cairns

A true hidden gem, By Chadsey’s Cairns is not nearly as busy as some of the larger wineries in the area like Norman Hardie or Sandbanks, but I’m here to tell you it is worth visit. By Chadsey’s Cairns boasts one of the best rosés in Prince Edward County, and also happens to have the most quaint, charming vineyard in the region. The tasting room is inside what looks like a pioneer schoolhouse, with a patio on the back overlooking the vineyard. At the front of the property is a barn where concerts and plays are held throughout the year. Beyond the barn, the view includes acres of farmland and Lake Ontario. It truly doesn’t get more picturesque than this!

Read more:

• Prince Edward County: Hidden Gems
• Where to Travel in Canada in 2019

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Originally intended as a way to preserve meats before the advent of refrigeration, Charcuterie (pronounced shar-COO-ta-ree), is popular on local menus for the flavours and textures derived from the preservation process. It has become more of an art, no longer driven by necessity but rather an expression of each chef’s talents and personality.
The word Charcuterie comes from the French word ‘charcutier’ which, generally translated, means ‘pork butcher’, which has naturally led to the misconception that these specialty meat plates are devoted only to prepared pork products. While yes, these meat confections are often from pork and include items like bacon, ham and sausage, other preserved fare such as terrines, pates and confit may be prepared with duck, beef or the like.

If you are looking for local Charcuterie or farm to table, with over two thousand Pork farmers in Ontario you shouldn’t have to look too far. In Niagara we look to Pingue Meats who led the charge in the late nineties, choosing only organic or free range pork for their locally renowned Prosciutto. Mario Jr. and his brother Fernando have chosen to carry on the family tradition of father Mario Sr. who was known to cure meats in his basement along the escarpment in the Village of St. David’s.

Originally intended for only home consumption, word quickly spread amongst locals of that delicious meat you could only hope to buy if you maybe knew a friend of a friend.

Today you can find their meats featured on menus across the region, at Reif Estate Winery a flight of wines is paired with a Pingue charcuterie plate at their chic sensory wine bar. Their acclaimed Prosciutto pairs with a bright Gamay Noir, while the Bresaola is married to a velvety smooth Merlot. Pingue‘s spicy Cacciatorrini pairs with Reif’s rugged Cabernet, and the Abruzzese, a sweet succulent salami, pairs with the sweet tannins in of the Red Meritage.

Just down the road from Mario Sr.’s home, Ravine Vineyard’s winery restaurant has taken the notion of farm to table to the next level; you only have to head across the farm to meet their heritage Tamworth pigs. Touted for their tender, flavourful, lean meat, the breed was selected by Chef Owner Paul Harbor after an evening of camaraderie with friend and fellow chef, Ryan Crawford of Backhouse restaurant.

Chef Ryan shares on his blog The Pigs Pen “…over a couple of beers (maybe 1 or 2 too many) I convinced my friend Paul Harbor of Ravine Vineyards to raise pigs with me. He had the land and I had…well no experience at all in raising any farm animal let alone pigs!! All I knew is that I needed a higher quality of pork for The Stone Road Grille. What could go wrong?” After a steep learning curve, about a year later, catching one of the pigs for butcher dwindled from about three hours to thirty minutes and both Chefs now share their local house-made Charcuterie with guests alike.

Ravine’s housemade charcuterie includes chicken liver parfait, house made pastrami, smoked duck breast, applewood smoked ham and pickled veal tongue. The plate was perfectly adorned with piccalilli, fennel slaw, Dijon, pickled quail eggs and house-brined preserves. Paul shared that his favourite ‘bite’ on the plate was the chicken liver parfait, the slaw and Dijon on their house made crostini. It was a delightful bite. The Ravine Cabernet Franc is a great match if you want to go right up against the protein or the Cabernet Rosé if you prefer a bit more acidity to offset the fats.

A renaissance of sorts is underway and the resurgence of house made fare is trending not only in Niagara but across the country. The art of charcuterie, let’s hope it is here to stay.

Niagara Flavours by Andrea Kaiser
Facebook.com/niagaraflavours
Twitter follow @andreaksr

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Craft Beer Styles

While there are so many different styles of craft beer, these 5 styles are approachable ones that will be a good launching point for your craft beer interests.

Getting Visual With It

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