Among the great exotic game in Canada, I will talk about wild boar in particular.

Who does not have in mind Obélix and his 2 boars under his arms, returning from the hunt by reveling in advance of his next meal?

There are these annual events that are eagerly awaited by chocolate lovers, young and old. Easter is one of those inescapable moments.

It is also often the period when the chocolate artisans show a great creativity, both for the pleasure of the taste buds, for the eyes: chocolates in the shape of egg, chicken, or rabbit, for to name only the great classics of Easter.

If the little ones are content with milk to accompany their favorite chocolates, the older ones dare to venture into a little more ... strong agreements. It is true that red wine can sometimes be married to certain dishes made from cocoa. But most chocolates eaten at Easter are usually too sweet to be supported by a dry wine.

 Fortified wine

Who has not heard about chocolate chords with port? They are simply magical. A mouthful of chocolate, then a sip of Porto, and presto! ... the sensation of sugar is balanced in the mouth. Not to mention that Portos that make long passages in oak barrels, such as Tawny, acquire toasty notes and sweet spices that make the harmony even more relevant.

As the name suggests, Porto is produced only in Portugal. However, the production method is widely used in many wine producing countries, including Canada. These are "mutated" or "fortified" wines, that is to say that alcohol is added to the must during fermentation. This action has the effect of stopping the fermentation, because the sugar will not finish turning completely into alcohol. That's why there is more residual sugar in these types of alcohol.

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Even though it is still chilly, you can already see people wandering in the streets. Many restaurateurs have also opened their terraces. And you may have even started to smell your neighbor's barbeque. There are signs that do not deceive: the spring is well installed.

If you go to the SAQ in the next few weeks, you will find that here too we prepare the arrival of the spring, putting forward the rosé wines. This is indeed the most popular period for this type of wine, often left out the rest of the year.

The rosé wine has become, over the years, a symbol of spring. It is the transition between winter and summer, the transition between gourmet red wines tasted during the colder months, and the light and acidic white wines that will be enjoyed during the warmer months.

But in fact, how do we make rosé?

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The cold weather of February often rings the time of harvesting frozen apples, in order to develop one of the largest sweet drinks in the world, a product of our home, ice cider.

If icewine is of German origin (eiswein), ice cider is a Quebec invention. This is due in particular to Christian Barthomeuf, who in 1990 developed the first ever nectar in the Eastern Townships.

Today there are more than 50 producers across Quebec, and ice cider is now exported all over the globe. Although it has become a local pride, this drink is unfortunately still unknown to many Quebecers.

Production methods

Ice cider is essentially concentrating the sugars of apples thanks to the natural cold of our winters. For this reason, it takes about 10 kg of apples to produce a single liter of ice cider, 5 times more apples than for a traditional cider. So do not be surprised to have to pay twenty dollars for a small bottle of 375 ml ... it is a drink that is worth its weight of apples!

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