Canadian Wine In Your Cooking

Built in the late 80s, our building, while considered swank in its day, still boasts a shared laundry room. Inside the door of the laundry room is a small counter that serves as a makeshift swap shop. Got old books and magazines? Leave them there. Old dishes, baby clothes, or home decor items? Somebody wants them!

Greg returned from the laundry room this morning and handed me this little pamphlet, published in 1966 by the Canadian Wine Institute, which, as best I can tell, no longer exists.

Now, if you know anything about Canadian wine, you’ll know that it really wasn’t taken seriously until about a decade or so ago. Canadian wine, what little there was of it, was notoriously bad. More amusing is the fact that there are no wineries, regions or specific varietals mentioned at all. The recipes included call for things such as “Canadian sweet or cream sherry” or “Canadian dry white table wine”, never giving the reader a clue as to what they should be looking for when buying said Canadian wine. I’m also a little taken aback by the number of recipes calling for sherry, although that might be the flashbacks to the bottles of “Fine Old Canadian Sherry” my teenaged friends and I consumed on the wharves of the Halifax dockyards in the 80s.

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