Tasting and service

What is the difference between vintage and non-vintage Champagne? Our expert answers your question.

People say a lot of things about champagne. What’s true and what’s false? Let’s debunk some of the most common myths when it comes to this bubbly elixir!

Beer lovers wait impatiently all year long and now it’s almost here: Oktoberfest! In honour of this festive celebration, why not discover your beer taste profile?

They will give your food a subtle boost.

Want an intro to whisky? The ITHQ, in conjunction with the SAQ, has two workshops you’ll want to check out!

Tasting a wine is about more than just putting the glass to your mouth. You have to use both your mind and your senses, along with a meditative thoughtfulness.

Here are a few examples of the many cocktails that can be made with brandy, a spirit made by distilling wine.

Everyone pops open the bubbly on special occasions, but it can just as easily be served at a laid-back dinner, or impromptu get-together.

What bottle should you open first? And what’s the difference between a red, a white and a port? The most important thing to remember is that you need to give each bottle a chance to shine!

Nowadays, we expect wine to be perfectly smooth and crystal clear. As a result, some may be surprised to find gritty, powdery or crystalline deposits when pouring that last delicious glass, or when peering into the bottle itself. Is sediment bad? The gritty truth is: No.

The table is set, the glasses shined and all that’s left to do is to open the wine to go with the roast beef that’s been filling your house with mouth-watering aromas all day. You pop the cork and a strange smell wafts out of the bottle. And you know it’s strange because this is a wine you know by heart—one of your very favourites. Your wine is probably corked. But how does this even happen?

Several factors can affect how we perceive a wine's flavour. Three experts tested the effect of different glasses on taste.