Profile of Mark DeWolf

All articles of Mark DeWolf

• Al fresco dining: Chilean style
  While North Americans quite often take credit for being the kings and queens of the barbeque, a number of cultures throughout the world also ...
• Mystery food and drink
  I was recently invited to witness an "Underground Halifax Culinary Experience". The hosts of the event were Chef Richard Julien - better known ...
• Sangiovese: It's food wine
  I am off on another Tuscan adventure next week with a group of intrepid epicureans in search of great food and drink. I can almost smell the ...
• Spring into the season with riesling
  While spring, according to the calendar, arrived a couple months back, the season didn't officially start in my house until my wife began pulling ...
• Aperitivos anyone?
  The sun is finally shining on Nova Scotia. With the first warm rays, I begin dreaming of patios here and abroad. One of my favourite places to ...
• Rejoicing in Rioja
  I had almost forgotten how beautiful Rioja is but on a recent trip was instantly mesmerized by its stunning landscape. This classic appellation ...
• Great wine, naturally
  This weekend, the Canadian Association of Professional Sommeliers is set to welcome winemaker Francois Morissette. Morissette, a rising star of ...
• The changing face of brand Australia
  Australia's wine industry is at a turning point in its evolution. In the 1990s and early part of this century Brand Australia dominated our wine ...
• Shiraz Viognier blends
  Contrary to logic, classic Northern Rhone producers, in the highly regarded Cote Rotie appellation, co-ferment Syrah (also known as Shiraz) with ...
• Making a case for Malbec and Carmenère
  In the ultra-competitive wine world countries and regions struggle to find an identity so their products stand out in the consumers' minds. Old ...
• Think Italian
  This past Wednesday, I was afforded the opportunity to taste a selection of wines from Querciabella, a fine Tuscan estate, with Giorgio ...
• The food wines
  Wine enthusiasts often refer to a wine as a "food wine" but what does that really mean? For me, a great food wine is not overbearing and strikes ...
• Vinho Verde: It's very versatile
  The double "v" of Vinho Verde could easily stand for ‘very versatile'. The Five Fishermen's Avery Gavel, fresh from a visit to Northern Portugal, ...
• Add a little sunshine
  I am surprised that I am drinking so many white wines this winter. Perhaps I am thinking of the warmer weather to come or simply enjoying some ...
• Lasso a Rhone
  The Rhone Rangers, a group of California winemakers keen on making Rhone style wines in the United State, have been attempting to popularize the ...
• Beyond Cabernet and Chardonnay
  New World winemakers have made us, the wine buying public, so comfortable with grape varieties such as Cabernet Sauvignon, Chardonnay, Pinot Noir ...
• Investigating Semillon
  For most wine buyers Semillon is best known for Semillon Sauvignon Blanc blends. Undoubtedly, the ever flamboyant Sauvignon Blanc has stolen much ...
• Making modern wines from traditional grapes
  Grape varieties such as Cabernet Sauvignon, Syrah and Nebbiolo amongst others are known for being rich in flavinoids – phenols that contribute to ...
• Wine for the holidays
  The holiday season is upon us and that invariably means home and office parties and dinners with family and friends. With so many reasons ...
• Rediscover Tempranillo
  Wine scribes across the world have indentified Spain as a wine country to watch. The most talked about wines are the vibrant, Albarino based, ...
• Whisking up whisky cocktails
  I was recently invited by the Newfoundland Liquor Corporation to whisk up some cocktails at their Whiskies of the World festival. Whiskies have ...
• Pass me some more appassimento
  Italy has a long and diverse history of using dried grapes to add richness and texture to their wines. The process of drying grapes is known ...
• Toast to Toscana
  The general wine buying public has long associated Tuscany with Chianti. In the post World War II era, vast quantities of rather bland, tart and ...
• Back to the roots
  Vernaccia di San Gimignano is a wine style most Canadians are unfamiliar with, but perhaps surprisingly it's history dates back almost a thousand ...
• Simple pleasures
  Even us “wine folks” need to have a break from scouring the shelves looking for unique wines made from obscure grape varietals or robustly ...
• The road less taken
  I pen this week’s column while lounging in the sitting room of a remote auberge in the tiny village of Fel, as I sip a remarkably clean, lightly ...
• And the winner is….
  Halifax recently held the Inniskillin Best Sommelier of Canada Competition. This was the first time the bi-annual event was held outside of ...
• Gin: A modern twist to a spirit steeped in history
  As a dedicated oenophile I admit that far fewer beer or spirits pass my lips compared to wine. On those rare occasions when I opt for a ...
• South Africa: Round 2
  South Africa is set to take another shot at winning the title of world’s best wine value. More than a decade ago, a few short years after the end ...
• Cottage whites
  While capturing the odd moment of sun last week I tasted a few un-oaked white wines with a natural affinity to seafood. Bright, fresh and clean ...