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Recommending a Wine Recommending a Wine Would you please recommend a delicious, reasonably priced wine? Your best bet is to look on my site under Wine Reviews: click on either Good Values or the most recent Vintages release for dry and off-dry red and white wines, rosés, ports, dessert wines and sparkling wines. There you'll find plenty of wines in your price range: you just need to pick one that sounds like the style of wine you like. You can also click on the search button, which is dedicated to my site. Search for particular wines, regions, grapes or winery names. How do I subscribe to your Wine Reviews? Click here to subscribe to my Wine Reviews. Where can I find more information about your Wine Reviews? You can find details about my Wine Reviews here. Finding a Wine How do I a find a particular wine? Here are lots of tips on how to find the wines I recommend. Matching Food with Wine Would you please recommend a wine for a particular dish I’m making? This article on wine and food matching may help with some general guidelines. Then visit my wine-and-food matcher that offers thousands of pairings. Corked Wine What does corked mean, and how can I tell whether a wine is corked? Corked doesn’t refer to bits of cork floating in your wine glass. Natural corks, made from the bark of cork trees grown in Spain and Portugal, can contain a chemical compound called “2, 4, 6 trichloranisole” or TCA. The wine interacts with TCA to create the taint and it’s estimated that 5-10% of natural corks are faulty this way, though that's improving with more careful practices and better technology. Even a mild case of taint from natural corks strips wine of its expressive aromas and a severe one makes it smell like moldy cardboard. This defect is why screwcaps are coming into vogue: you bypass this issue altogether. Decanting Wine What does it mean to decant wine and how do you do it? Pouring wine from its bottle into some other container: a carafe, a decanter, even a water jug.
Why decant wine? Wines are decanted to get rid of sediment, the organic matter that naturally precipitates from the wine as it matures. The wines that throw the most sediment are mature, full-bodied red wines and vintage port. The second reason to decant is to let the wine breathe so that it helps to warm up a wine that’s too cold, soften any harsh tannins and open up its aromatics. This is especially true of rough-and-not-ready reds, particularly young, full-bodied ones: cabernet sauvignon, zinfandel, brunello, barolo, bordeaux, rioja, shiraz, syrah and Northern Rhone wines. Should some wines not be decanted? Even decanting hardliners admit that some wines just aren’t made for airing out. Delicate red wines, such as pinot noir, aren’t usually decanted because their subtle aromas can quickly dissipate. The same goes for zesty whites, such as rieslings and sauvignon blanc: they can lose their crisp, refreshing edge. Others are borderline: full-bodied whites, such as oaky chardonnays and some sweet wines, may benefit from decanting, depending on the style you like. Which types of decanters are best? You need a decanter large enough to hold the contents of a standard bottle, with some room at the top to allow the wine to breathe. Decanters that maximize the wine-to-air surface ratio are best for young wines, while those with narrow necks that reduce air exposure are better for older wines that just need their sediment removed. For a comprehensive list of retailers that sell decanters, glassware and other wine accessories, please click here. Preserving Open Wine How long do wines keep once opened? The answer is a highly subjective, according to both the wine and the drinker. Generally, dry white wines have the shortest life once opened. I find they lose their character after even one or two days, especially cheaply-made, oaky New World whites. (Whites with good acidity and lots of character from Burgundy are an exception.) For reds, I think that most start to slip after two days, though again it depends on how well the wine was made. There are always exceptions. Sweet and fortified wines, such as icewine, port and sherry, have a longer life because of their higher sweetness and/or alcohol, both of which act as a preservative. I still like most opened icewines after three to four days; ports from one week to four, depending on their quality. You can extend the life of any opened wine by giving it a few squirts of liquid nitrogen, such as Wine Preserver, a spray can sold in many liquor and wine accessory stores. Another trick is to pour your remaining wine into a clean, empty half bottle size and cork it. This also minimizes the amount of oxygen that can affect the wine. Some drinkers don't mind a wine that's still 60-80% there in terms of its character; others want the full expression or nothing. I tend to err on the latter side of the ledger. Starting a Wine Cellar How do I start a wine cellar? Check my Links section for cellar accessories retailers. For technical and other questions regarding wine cellars beyond the scope of my article in the Articles section, I suggest that you call the experts. Try the Wine Establishment in Toronto at 416-861-1331 or Rolf Thorhauge in Ottawa at 613-841-6795. Touring Wine Country Would you please recommend wineries to visit in Niagara? Check on my web site under the Articles section and you'll find an article about touring Niagara. There are plenty of wines mentioned in the article. You can also visit my Wine Picks section and look under the most recent Good Values and Vintages wine picks for Canadian recommendations. Finally, under the Links section you'll find links to most Canadian wineries. Would you please recommend wineries in another wine region I’m visiting? The regions about which I’ve written are all in my Articles section under grape and wine region profiles. If there’s nothing there, it means I haven’t written about that region yet and I’m afraid I’m not much help until I do. You may want to search my site to see if I’ve recommended wines from the region you’ll be visiting. Beyond this, your best bet is to do a web search. Recommending Wine and Food Books Would you please recommend some good wine and food books? Have a look through the Wine and Food Books section on my site. I hope you'll find something there that will be helpful whether you want to learn more about regions and grapes or read a literary memoir. Finding Wine Clubs How do I find a good wine club in my area? I’ve listed some wine clubs on my site under Links. Beyond this, your best bet (other than web surfing) is to visit www.localwineevents.com. If you don’t find what you want there, I suggest you e-mail someone at that site. Finding Wine Appreciation and Sommelier Courses How do I find a local wine appreciation or sommelier course? Visit my Links section for a list of courses, from basic appreciation to multi-level sommelier certificates. Those who run these sites may also know more about courses in your area, so you may want to e-mail them. You may also want to read the article I wrote about taking a sommelier program in the Articles section of my site. Beyond this, try a web search. Recommending Restaurants Would you please recommend restaurants in the city I’ll be visiting? My favorite restaurants in Ottawa, Ontario are Juniper (613-728-0220), Signatures (613-236-2499), Beckta Dining & Wine (613-238-7063), Wellington Gastro Pub (613-729-1315), Benitz Bistro (613-567-8100), Murray Street (613-562-7244), Ambiente (613-744-6509), Fraser Café (613-749-1444), Domus (613-241-6007), Sweetgrass Bistro (613-562-3683), Urban Pear (613-569-9305) and El Meson (613-744-8484). For the Ottawa restaurants that specialize in spicy cuisine (Thai, Chinese, Mexican, Indian, Japanese) and have respectable wine lists, please click here. Just across the river in Quebec, I like Le Baccara (819-772-6210), Le Tartuffe (819-776-6424) and Les Fougères (819-827-8942). In the Picton area wine country of Prince Edward County, I like the Merrill Inn Restaurant (613-476-7451). Ontario: Niagara: Cave Spring Cellars, On The Twenty: (800-701-8074), Hillebrand Estates Vineyard Café: 800-582-8412), Peller Estates Winery Restaurant: (905-468-4678), Peninsula Ridge, The Restaurant: (905-563-0900), Strewn Winery, Terroir La Cachette: (888-478-7396), Vineland Estates Winery, Winedeck Restaurant: (888-846-3526). My favorite Halifax, Nova Scotia restaurants are: ONYX (902-428-5680), Gio (902-425-1987), Chives Canadian Bistro (902-420-9626), Saege Bistro (902-422-5870), Jane’s on the Common (902-431-5683), FID (902-422-9162), Tribeca (902-492-4036), DaMaurizio’s (902-423-0859), Deco (902-423-9795) and Seven (902- 444-4777). I like Fleur de Sel in Lunenburg (902-640-2121), Grand Pre Winery Restaurant in Annapolis Valley (902-542-1753) and Glenora Distillery Restaurant in Cape Breton (800-839-0491).
In the Okanagan Valley, British Columbia: The Sonora Room Restaurant at Burrowing Owl Estate Winery (877-498-0620), The Terrace Restaurant at Mission Hill Winery (250-768-6467) and Old Vines Restaurant at Quail's Gate Estate Winery (800-420-9463). In Phoenix/Scottsdale, Arizona: Mosaic (480-563-9600), Mary Elaine’s (800-888-8234 or 480-941-8200), See Saw Tapanese Cuisine (480-481-9463) and Rancho Pinot Grill (480-367-8030). In Las Vegas, I like: Aureole At the Madalay Bay Resort(702-632-7401)and Picasso at the Bellagio Hotel (877-234-6358). Exchanging Web Site Links How do I exchange links with your site? Please take a look at my link section here to see how links are formatted. Then click here to submit your link. Are there any sites with which you don’t exchange links? To maintain the focus of my site, I only post links to sites that are connected to food, wine or related travel. Posting Events on Nat Decants How do I post my event on your site? I'm happy to post food- and wine-related events. Please look at the Events section on my web site to see how they're formatted. Then click here to submit your event. Signing up for and Receiving Natalie’s Newsletter How do I sign up for your newsletter? To sign up for the newsletter, just fill out this Short Form. Then you can expect to receive your first newsletter within a week. May I sign-up more than one e-mail address? Yes you may. Many folks like to receive the newsletter at work and home, and even at other e-mail addresses. You may suggest other wine lovers whom you think would like to receive the newsletter too. They’ll be sent a message asking if in fact they’d like to receive the newsletter. How do I unsubscribe from the newsletter? Click on the unsubscribe link at the bottom of your newsletter or e-mail me at natdecants@nataliemaclean.com and let me know. I’m getting two copies of your newsletter but I don’t want to. If you receive the newsletter when I send it addressed to you as well as when I resend my own copy, here’s what’s happening: your Internet Server Provider’s server computer is sending a message back to the computer from which I send my newsletter at GotCompany.com (not this address or computer) that indicates the message has bounced. To avoid continuing to receive multiple copies, please contact your ISP to let them know this is happening and ask them to stop sending the bounced message. I’d like to get the text or graphics version of your newsletter instead. I’d be happy to switch you to either the graphics or text version of the newsletter; just let me know. Some computers may not allow the graphics version, but we can try it. Even if you get the graphics version, it downloads quickly as it’s been compressed for e-mail and you can still print a text-only version of the main article. May I receive both the graphics and text versions of the newsletter? The software I use for the newsletter allows you to choose one or the other formats, text or graphics, but not both. The only solution I can think of is to designate one e-mail address, say work, as graphics and another, at home, as text. The graphics and text on my newsletter are jumbled. What should I do? If you have security features like I do, it may be simply a matter of putting your mouse over where the graphics should be (if they're empty boxes) and clicking the right mouse button to download them. However, if the text and graphics are jumbled or running together, the issue is probably related to an old e-mail program. The newsletter is best viewed with Outlook 2000, Express 5.0, Netscape 6.0, Eudora 6, AOL 7.0 and later versions of all of these e-mail programs. Upgrading your e-mail client will also enable you to read other HTML-based e-mail messages without the jumble. The old programs just can't keep up with the new ways of interpreting graphics. It's time to throw out the telegraph and get yourself a phone. Using Newsletter Software The software I use is from GotCompany.com and the actual program is called Campaigner—I love it! In particular, here are some the features that make it so useful: 1. The software determines whether the reader’s e-mail program accepts the graphics version or text only. 2. The software personalizes every newsletter so that each reader is addressed by his or her first name. 3. The software also offers about 12 standard templates that you can choose from, and simply paste in your own text so that it looks professional. You don’t have to be a graphics designer. 4. The creative services group can also design a custom template for you (for a reasonable fee) as they did for me. 5. All e-mail addresses are kept confidential: a recipient sees only his or her own name in the “To” line. That’s important to me since none of the information on my list is sold, traded or given to a third party. 6. The newsletter takes advantage of the interactive nature of the Internet: all of the e-mail and web addresses mentioned are “live links” that will either take the reader directly to the web site or pop up an e-mail message. This supplements the newsletter’s content for those readers who want to explore a topic in more depth. It also answers any questions in readers’ minds immediately. 7. It’s easy for readers to pass along a copy of this newsletter to their friends as the format holds together when it’s forwarded via e-mail. This creates a significant pass-along circulation that’s more difficult with print publications. 8. I receive a lot of reader feedback because it’s easy for readers to do so: they just hit reply, and instantly, I find out their reactions to the newsletter, corrections that should be made and suggestions for future issues. This real-time interaction keeps me more in touch with readers my work in print publications. 9. Although it’s not evident here, the back-end reporting of my newsletter software allows me to see how many readers have opened the e-mail newsletter, how many have forwarded it to friends and how many have clicked on links within it. This helps me to gauge which topics are of greatest interest to my readers. 10. I can also find out how many people have unsubscribed from the newsletter. Unsubscribed addresses are blocked from being sent subsequent newsletters. This is especially important with all the new spam legislation coming into effect. GotCompany is a highly reputable company and is keeping on top of these changes on behalf of its customers. The rates for sending e-mail are very reasonable and more cost-efficient than almost any other form of marketing. I encourage you to try it. Would you like me to ask them to have someone contact you? (And no, I’m not on commission, just love the product.) Copying and Posting Natalie's Articles May I copy your articles? Non-profit wine clubs and school groups are welcome to print and copy my articles as long as you copy and paste this note at the top of each article you use (and don’t post the article on your web site): This article was reprinted with permission from Natalie MacLean, recently named the World's Best Drink Writer. Natalie offers a FREE wine e-newsletter with wine picks, articles and humor. There are no ads and all e-mail addresses are kept confidential. To sign up, visit www.nataliemaclean.com. Other groups and individuals should contact Natalie at natdecants@nataliemaclean.com for permission. Wineries, agents, retailers and media relations folks can feel free to quote my reviews and scores as long you include my web site address (www.nataliemaclean.com) as the source. May I post your articles on my web site? Other sites can link to my articles from their web site but may not post the text of my articles on their own site without my permission. My articles are protected by copyright. Anyone can forward my newsletters and the links to my web site articles and wine picks electronically. Wineries may also quote my wine tasting notes and scores. Asking Natalie to Speak at an Event Does Natalie speak at wine and food events? I'm starting to consider speaking engagements that will tie into the launch of the paperback edition of my book in the fall 2007. Please let me know what you have in mind by submitting your details here. If you live in Toronto or Colorado, I can suggest other speakers in this city, especially if you’re looking for someone to lead a tutored tasting. E-mail me at natdecants@nataliemaclean.com for these names. Outside of Ottawa, I suggest that you check out sites that list wine writers in Canada and the U.K. Some of these folks do a lot of speaking (though I’m not able to provide a personal recommendation as I haven’t seen them speak). Sending Natalie Press Releases and Wine May I put Natalie on our media mailing list? I don’t mind being added to your media mailing list but please keep in mind that I throw out most press releases since most are company-centric announcements (new product, management change, and so on). These aren’t stories. Press releases are useful only when they accompany a bottle of wine to sample. (If I can’t taste it, I can’t write about it.) Feel free to e-mail me for my mailing address. For events, please submit these via my events form rather than sending a release. Please contact me via e-mail rather than phone or fax, even for tasting invitations. My preferences reflect most of my colleagues and it’s worth your while reading this excellent survey of American wine writers. How may I send wine samples to Natalie? I do accept samples, but you may find it easier to find a local agent or importer in Ontario to ship them to me given the logistics noted below. Please send either one or two bottles of each wine you’d like me to sample, but no more (some folks send two in case one is corked—half bottles are fine). Please include the price, product number for stores in Canada and availability both Canada and the US, and if possible winemaker's tasting notes. If it’s sold in Ontario, is it general list, Vintages or Classics Catalogue? Without this information, I cannot review your wines as I no longer have the time to research the background of all the wines being sent to me. Please e-mail me at natdecants@nataliemaclean.com for the shipping address. What are the guidelines for shipping wine to Natalie in Ontario if I’m shipping from another province or country? If the procedures outlined below are followed, shipping wine to me should be easy. (This is not necessarily the procedure for shipping wine to yourself or to someone else. I haven’t researched those procedures.) In Ontario, the Liquor Control Board of Ontario or LCBO is responsible for ensuring that certain procedures are followed in order to meet Canadian Customs requirements. These procedures include the following: 1. The shipping package must be clearly marked as "beverage alcohol" and include the name, address and contact information for the individual who is to receive the wine, also known as the Consignee. 2. A shipment must contain no more than a total of 45 liters per day. Several shipments from various wineries to the same place for a single tasting event may be considered "one" shipment by Canada Customs in terms of applying this limit. While more than 45 liters per day can be shipped, LCBO and customs requirements change. 3. The wine must be shipped to a location where the LCBO has appointed a customs broker to act on its behalf to collect the applicable taxes, e.g., Pearson Airport in Toronto or Federated Customs Brokers Limited. Individual wineries may arrange for their own brokering. Some of the large shipping companies such as UPS have their own brokerage firms to clear the product through customs. Many shipments of wine are "brokered" by UPS-SCS. 4. The LCBO customs broker needs a completed Canada Customs Invoice attesting to the "true transaction value" of the product being shipped. Note that the wine is not for consumption or for sale or resale. Note that the percent of alcohol content and quantity (750 ml) is prominently displayed. 5. The shipping package, with the exception of the packaging material itself, may not include any dutiable materials that are not beverage alcohol. 6. The LCBO customs broker collects all levies, duties and taxes, including federal import duties, excise duties and GST on behalf of the LCBO. Please make advance arrangements with UPS SCS or the shipper for payment of these fees via your credit card. If the package arrives with charges, I will have to refuse it and send it back. Please consult the LCBO (800-ONT-LCBO or 416-365-5900 for more detailed instructions) as several wineries have sent shipments that get stuck in customs or turned back. Becoming a Wine Writer How do I become a wine writer? There's no standard way to become a wine writer, and no secrets, I'm afraid. I think most wine writers come in through the back door, from another field since there aren’t any wine writing schools. Your best bet is to read and taste all you can, and start cold calling editors. Start with your local newspaper or smaller wine publications, such as a neighborhood newspaper, and work your way up. It's a slow but enjoyable process. I’d say when starting out that you get at least nineteen no’s for every yes. I don’t mean this as discouragement but there are many folks wanting to do this so you have to be persistent (and keep your day job for many years). Sometimes, the most effective approach is to find a publication that doesn’t have a wine column but should. Often the big papers and magazines have regular columnists and they don’t need other articles. You should also try to perfect your craft in several ways: by reading all you can about wine, by tasting all the wines you can and by working on writing itself (take some journalism courses). Find someone, if you can, who is a veteran journalist, perhaps someone at the university to review your work—and pay that person if need be. Be prepared: when you’re starting out, they’ll ask where you’ve been published and perhaps for clips or sample articles. This is why getting into a small paper that is less demanding is a good idea. (Write for free if you have to. Often you do with small publications. Even standard rates these days aren’t much: national magazines $1/word, regional newspapers as little as 15 to 25 cents a word.) As you can see, you won’t make a killing as a writer. Even if you can’t get published at first, write some pieces on popular topics (food and wine matching or something seasonal such as great wines for the barbecue or something that’s a bit of a scoop like an interview with a visiting winemaker), polish it up and have it ready. Most editors just want one-paragraph ideas but you’ll have these as samples. A writer named Jennifer Weiner has posted her thoughts on becoming a writer and getting published. Although she focuses on her field, fiction writing, there are some very helpful suggestions. I also highly recommend Will Write for Food by Dianne Jacob. This is the best guide to food (and by extension wine) writing yet. Jacobs is clear, insightful and practical with her advice. This is a must-buy for anyone thinking of a career in wine and food writing, as well as for those already practicing the craft. Keep trying. It’s lonely and hard for the first two to three years. But if you work at it, some day you may find yourself a full-fledged wine hack! How do I get a book published? Your best bet in navigating the complex but exciting process of getting published is to sign on with a literary agent first. This way you can be guided through the myriad steps from putting together a proposal to pitching publishers and negotiating a contract. Anyone can call himself or herself an agent, so check credentials carefully and get references. The Writers' Union of Canada lists Canadian agents on its web site as does the Association of Authors' Representatives in the United States. This blog seems to have some good info on the process. Making Wine My Career How can I make wine my career? There are a number of careers in wine: winemakers, viticulturalists (vineyard managers), winery restaurant chefs, marketers, public relations managers (either at a winery or with a firm that specializes in the wine industry), accountants, general managers, winery owners, investors, retailers, importers, buyers, sommeliers, auctioneers, consultants, tour operators, accessory store managers, events organizers, tasting room managers and writers. Think carefully about what skills you have and what type of work you like because these jobs vary dramatically in what they entail. Think too of considerations such as hours, pay and credentials required. I’ve written about winemakers and sommeliers (you can find these in my Articles section). For these and other careers, your best bet is talk to someone already doing that job and to shadow them for a day or two. Ottawa's Spicy Restaurants Spicy Capital Region Restaurants with Wine I asked more than a thousand Ottawa wine lovers which spicy cuisine restaurants in the capital region have the best wine lists or allow patrons to bring their own wine. Here’s what they told me, and overwhelmingly these restaurants came up time and again with many people. East India Company 210 Somerset Street West, Ottawa, 613-567-4634, www.eastindiaco.com Sommelier/Manager Anish Mehra offers 30 – 45 wines to complement his Indian cuisine. He and his sommelier/chef brother Nipin keep the wine list fresh by changing it four times a year. They also like to keep some favourites, such as the Iron Stone Obsession, which matches well with many of their dishes and the buffet. He also suggests an Eagle Hawk shiraz with Channa Masala and the Sagramoso Ripasso Valpolicelo with dark rich lamb or chic pea curry. The Cave Spring Chardonnay Musque and KWV Chenin Blanc are refreshing wines with many dishes. BYOW corkage is $8.00 and is offered Sunday to Thursday. Coconut Lagoon 853 St Laurent Boulevard, Ottawa, 613-742-4444, www.coconutlagoon.ca Owner Joe Thottungal creates his small, but carefully considered wine list of ten wines with the agent Churchill Cellars to match his Kerala Indian cuisine, particularly the dishes with coconuts in them. (Kerala means land of the coconuts.) He suggests a Robert Mondavi Pinot Noir from California with his chicken curry or the pepper lamb. One of the more popular dishes is the spicy shrimp kakkan which goes well with the Nobilo Marlborough sauvignon blanc from New Zealand. Mexicali Rosa’s 2401 St. Joseph Boulevard, Orleans, 613-824-6014 John MacCarthy from Mexicali Rosa’s in Orleans offers ten wines to quaff with their taquitoes. He suggests the Rosemont Shiraz, Australia, or Santa Carolina Chardonnay, Chile, with his casual Mexican fair. Chaophraya Thai Cuisine 1775 Carling Avenue, Ottawa 613-798-0651 Although the wine list is limited the genuine Thai food is highly recommended and there’s a generous BYOW policy at $5-$8 per bottle. Green Papaya 246 Queen Street and 256 Preston Street, 613-231-8424 This Thai restaurant has a five-chili dish that’s recommended for extreme spice lovers (and masochists). The wine list is standard but includes some easy drinking wines such as Beaujolais Pisse-Dru, France, for $28 a bottle and Trius Riesling, Niagara, for $32. Wasabi 41 Clarence Street, Ottawa, 613-241-3636 A Japanese Restaurant and Sushi Bar in the Byward Market with an extensive menu and a great wine and sake list to match. There are xxx wines to choose from here to go with your sashimi. Kinki 41 York Street, Ottawa, 613-789-7559, www.kinki.ca This Byward Market restaurant has one of the most extensive wine lists for a restaurant on the spicy cuisine category. Kinki also carries a selection of sparkling wines and sparkling sakes that manager XX Marisol says match very well with the sushi on the menu. More than 30 labels with four bubblies pair well with the fusion dishes. The Arctic Char with shrimp mousse does well with the Manzanita Chardonnay from California. BYOB is $20 per bottle. Siam Bistro 1268 Wellington Street West, 613-728-3111 This winner of the 2003 Ottawa Magazine Best Thai restaurant has a wine list with relatively low mark-ups to match the reasonably priced Thai dishes. The Cave Springs Riesling, Niagara, is $ 14.15 in the liquor and just $26 on the list. Manager Mantha McGinnis worked with Laurie Davis, a knowledgeable product consultant at the LCBO, to create the list of twenty wines and sake and says the rieslings and gewurtztraminers are most popular. Côtes-du-Rhône reds from France are popular too. In addition to the over 20 wines she also offers sake. Mekong 637 Somerset West, 613-237-7717, www.mekong.ca This Asian restaurant has been open for 22 years in Ottawa. It has a cellar with more than 300 bottles and 40 labels on the list to complement the Szechuan, Cantonese, Chinese and Vietnamese cuisine. Chef/Owner Dennis Luc offers “feature wines” of six whites and six reds that change frequently. BYOB is $15 per and offered 7 days a week. A'rome Meze 4-239 Nepean Street, Ottawa, 613-232-1377 Sommelier and Algonquin graduate Martin Duncan offers 120 bottles on his list and an impressive 25 by the glass to match the spicy Spanish dips and Greek Meze cuisine. Many wines are priced between $30 and $40. Manager Michael Tatsis recommends the Greek red wine, a cabernet sauvignon blend by Domaine Hatzimichalis, which is a great alternative to retsina. Hot Peppers 495 Somerset Street West, 613-233-4687 and 201 Queen St. Ottawa, 613-232-4687, www.hot-peppers.ca Offers more than 40 wines to complement their Thai dishes. |
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