Tune in every Wednesday “LIVE” at 2:30pm - 3:30pm to The Wine Ladies TV on http://www.thatchannel.com as we host guests from the world of wine, food and the fabulous lifestyle it entails. To listen or subscribe to the podcasts http://www.thatchannel.com/thewineladies. The show is a perfect spot to share with our viewers, listeners and readers our latest discovery deserving of a special mention, an innovative wine accessory, a delectable wine we just tasted , a new spirit, cocktail or beer and much more. Introducing The Wine Ladies SPOTLIGHT! Every week we will pick something special and share it with you!

Check out the http://www.thatchannel.com/thewineladies for a complete podcast from Feb 24th, 2010 Bring On The Sunshine with California Wines! The Wine Ladies TV!

This week’s SPOTLIGHT..... Wine Sceptre

Ok, did we ever find something fabulous for this week’s The Wine Ladies Spotlight… its sleek, its sexy, it makes a stunning addition to your table, it works like a charm and it will allow you to serve your wines at the perfect temperature. The Winesceptre http://www.mistralimports.com/prod_winesceptre.html is the newest innovation in wine chilling technology. Invented by a European Chef and recommended by top French Sommeliers, the Winesceptre is designed to keep pre-chilled wines at the perfect serving temperature, while the wine is still in the bottle - even aerating the wine as it pours from the drip-less spout! Crafted from the highest grade of stainless steel, it is guaranteed to maintain serving temperature over long periods of time.

Worldwide Sommeliers take great pride in the treatment of wines. The different wines are kept in special wine refrigerators for their ideal serving temperature.
So far this effort became useless, as the pre-chilled wines were put in ice buckets where the temperature dropped drastically to 37°F [3°C]. The wine lost hereby its bouquet. Now the Winesceptre is invented to keep the pre-chilled wine at Sommeliers recommended ideal temperature

Its easy to use:
All you have to do is store the Winesceptre in the freezer for approximately 3 hours. When ready to use remove it from the stainless steel cylinder .Open your pre-chilled wine bottle, pour a small amount of wine into your wine glass, in order to create space for the Wine Sceptre. Insert the Winesceptre in the wine or champagne bottle with a slight turn and little pressure into the bottle, lock it into place, move the stunning top of the Winesceptre to the side and pour. As you pour it simultaneously aerates your wine. This is an amazing gift for any wine lover for a lifetime of use. Beautifully presented in satin-lined gift box.

The WineScepter is available in a multitude of styles and designs ( the Crystal Diamond, the golf ball, the grapes, etc) and with the both the Winesceptre and Table Stand it make a beautiful presentation for your table and presentation. Perfect for restaurant service as well as it takes up little room on the table, elegant and eliminates dripping bottles, buckets of ice, cloths wrapped around the bottle and red wine rings on tablecloths.

If you would like to purchase a Wine Sceptre. Go to http://www.mistralimports.com and coming soon http://www.alibuys.ca

WineSceptre: $149.00
Table Stand: $59.00
Both: $199.00

Bring On The Sunshine with California Wines!

The Wine Ladies TV Wednesdays 2:30-3:30pm (live on ThatChannel.com): Sisters, business partners, national newspaper columnists, TV personalities and radio hosts, these ladies share their passion for wine, food and living to the fullest and without hesitation. Their motto, “everything in life somehow comes back to the vine,” keeps audiences entertained and informed. Join the ladies every Sunday morning at 8:30am on The Jewel Network ( Jewel 88.5 FM in Toronto, Jewel 98.5 FM in Ottawa, Jewel 107.7 FM in Hawkesbury) as they host special guests from all walks of life on their weekly wine and lifestyle radio show. Watch The Wine Ladies on their web TV episodes “ One Sip At A Time” as they conduct two-on-one interviews featuring leading chefs, winemakers, business entrepreneurs, financial gurus, sports stars and innovators in the entertainment, literary and fine arts communities. Georgia and Susanne have a talent for discussion that’s always fun and enthusiastic . The Wine Ladies philosophy is that “Wine is part of living well, with joy, with good friends and good food, from a simple table wine to a Grand Cru”. To watch and subscribe to the podcasts http://www.thatchannel.com/thewineladies

To view the entire TV show episode, “Beautiful British Columbia and It’s Wines” and to subscribe to the podcast for previous episodes. Click here. http://www.thatchannel.com/thewineladies

Heading over to the west coast of Canada this week, the host of this years’ Winter Olympics, B.C., we had the opportunity to explore the wonderful wines of B.C. many of which have collected THEIR own fair share of bronze, silver and gold! Also deserving of a place on the podium, one of life’s greatest culinary pleasures, the golden marriage of wine and cheese was also discovered and savored. Mark Moffatt sommelier and founder of Dine N’ Vines http://www.dinenvines.com led us through a wine exploration of the distinguished, award winning wines of Mission Hill Family Estate http://www.missionhillwinery.com while Gurth Pretty http://www.cheeseofcanada.ca , author, professional chef and cheese connoisseur brought a selection of delectable cheese to accompany the wine. It simply was a marriage of the golden kind deserving of a gold ring!
Beautiful British Columbia and It’s Wines! The Wine Ladies TV!

“The Okanagan Valley wine growing region in B.C. is a vast one”, explained Mark Moffatt,” from top to bottom with 1 degree of latitude and many micro climates from Canada’s only desert Osoyoos in the southernmost corner of B.C. to the lush and green Kelowna.” With 5 major DVA’s ( Designated Viticultural Areas), the Okanagan Valley, Vancouver Island, the Gulf Islands, the Fraser Valley and the Similkameen Valley the province boasts about 175 wineries and a large selection of varietals including Chardonnay, Pinot Gris, Gewürztraminer in the white and Merlot, Pinot Noir and Cabernet Sauvignon being the most prolific for the red. Mission Hill Family Estate Wines has vineyards along the Okanagan Valley from Osoyoos in the south, going north to Naramata and Summerland all the way to Kelowna where grapes are grown in the spring and summer and skiing takes place at Big White Ski Resort in the winter. “With vineyards all along the valley, Mission Hill Family Estate takes the best from each parcel of land, if perhaps too cold in Kelowna, they can crop things back and take grapes for Oliver or Osoyoos to make some of the very finest wines from B.C.”, explained Mark Moffatt.

With about 1700 cheeses being made in Canada, how Gurth managed to select just 5 to bring with him that day, we are not sure. His all “Canadian Cheese Team” that day was a spectacular choice from across Canada including two cheeses from B.C., including the Alpindon, a slight hazelnut flavour organic raw cow’s milk cheese and Nostrala a mild flavour cheese similar to an Italian Fontina. From central Canada, Guernsey Curds Riopelle de l’Isle a triple cream brie-like cheese from Quebec and from the east coast, New Brunswick, the Geai Bleu a raw milk blue cheese. Although each of these cheeses are very distinctive and reflect the place where they are made, Canada does not have an AOC type status system. In Europe where certain areas such as France and Spain for example have designated status for cheese production such as Roquefort, France where Roquefort cheese comes from and Manchego cheese which comes from La Mancha, Spain, etc. “Although no official designation in Canada at the moment,” stated Gurth,” there is some talk and perhaps in the not too distant future we might start to see a move to a similar system here in Canada.” For everything and anything to know about cheese pick up a copy of Gurth’s several books including The Definitive Guide to Canadian Artisanal & Fine Cheese and co-author of The Definitive Canadian Wine & Cheese Cookbook.

If you want to create the perfect cheese platter follow Canada’s Cheese Guru’s tips. Enjoy!

1. Create platters with different themes (ie. regional, provincial, national, specific types of milk such as raw, pasteurized or organic).
2. Choose three to five cheese.
3. Select different varieties
- soft ( ie. Comfort Cream or Camembert)
- semi-soft (ie. Niagara Gold or OKA)
- firm (ie. a heritage cheddar from a co-op, gouda or Cape Vessey)
- hard (ie. Montasio or Parmigiano-Reggiano)
- blue (ie. Bleu bénédictin or Geai bleu)
4. Plan for each guest to consume a minimum of 15g (1/2 oz) of each cheese. Have more so you have left-overs.
5. Have a different knife to cut each cheese on the cheese board. “Who cut the brie with the blue cheese knife?”
6. Place signs to identify the cheese.
7. Offer dried fruit, sliced baguette or plain crackers to help cleanse your guests’ palate

For a complete podcast of the show go to http://www.thatchannel.com/thewineladies

Wines we tasted on the show and the cheese pairings

1.Prospect Winery Larch Tree Hill Riesling 2007
Gurth’s cheese pairing recommendation: Riopelle de l’Isle from Quebec
LCBO # 145136
Price: $13.95

2. Mission Hill S.L.C. Chardonnay S.L.C. Chardonnay2006
Gurth’s cheese pairing recommendation: Alpindon from B.C.
VINTAGES 144170
Price: $24.95

3. Mission Hill Family Estate Reserve Cabernet Sauvignon 2007
Gurth’s cheese pairing recommendation: Alpindon from B.C.
VINTAGES 553321
Price:$22.95

4.Mission Hill Family Estate Compendium 2006
Gurth’s cheese pairing recommendation: Geai Bleu from New Bruswick.
To purchase:www.missionhillontario.com/index.cfm
Price: $ 40.00

Tune in every Wednesday “LIVE” at 2:30pm - 3:30pm to The Wine Ladies TV on http://www.thatchannel.com as we host guests from the world of wine, food and the fabulous lifestyle it entails. To listen or subscribe to the podcasts http://www.thatchannel.com/thewineladies. The show is a perfect spot to share with our viewers, listeners and readers our latest discovery deserving of a special mention, an innovative wine accessory, a delectable wine we just tasted , a new spirit, cocktail or beer and much more. Introducing The Wine Ladies SPOTLIGHT! Every week we will pick something special and share it with you!

Check out the http://www.thatchannel.com/thewineladies for a complete podcast from Feb 24th, 2010 Beautiful British Columbia and It’s Wines! The Wine Ladies TV!

This week’s SPOTLIGHT..... Victoria’s Gin

After appearing on stage at the National Home Show last weekend with the legendary super model Cheryl Tiegs we decided to take a walk through the show ending up in the wine garden, of course. Always on the search for new things, much to our delight we found the perfect The Wine Ladies Spotlight product for our Beautiful British Columbia and It’s Wines! TV show. We had the pleasure to meet Edward, a fine young man who was there showcasing Victoria’s Gin http://www.victoriaspirits.com/our-gin/ , the 1st gin to be made on Vancouver Island by Ken Winchester, winemaker at Winchester Cellars http://www.britishcolumbia.com/attractions/?id=145 .

Caption: Peter Hunt

Gin was invented around 1650 in the Netherlands by a professor of medicine as a cure for kidney and stomach ailments. In the 1700s, particularly in England where British soldiers in the Far East were given the spirit along with tonic for the medicinal powers of quinine, a key ingredient in tonic water, to ward off malaria. The rest, including its use in martinis and Singapore slings, is the stuff of legend.

Victoria’s Gin is basically an infused neutral vodka to which about 9 ingredients( Junniper Berries, Coriander, Angelica, Orris Root, Lemon Peel, Orange Peel, Star Anise, Cinnamon Bark, Rose Petals), are added including an 10th secret ingredient. Complex and flavourful that you could drink on its own much the same way you’d enjoy a single-malt scotch. Simply delicious. Georgia liked her plain while Susanne enjoyed it with bitters. Either way delicious.

Victoria’s Gin is already available in British Columbia already launched in May 2009 and will be available in Ontario at most LCBO stores April 2010.
Price: $49.95 for

Beautiful British Columbia and It’s Wines!

The Wine Ladies TV Wednesdays 2:30-3:30pm (live on ThatChannel.com): Sisters, business partners, national newspaper columnists, TV personalities and radio hosts, these ladies share their passion for wine, food and living to the fullest and without hesitation. Their motto, “everything in life somehow comes back to the vine,” keeps audiences entertained and informed. Join the ladies every Sunday morning at 8:30am on The Jewel Network ( Jewel 88.5 FM in Toronto, Jewel 98.5 FM in Ottawa, Jewel 107.7 FM in Hawkesbury) as they host special guests from all walks of life on their weekly wine and lifestyle radio show. Watch The Wine Ladies on their web TV episodes “ One Sip At A Time” as they conduct two-on-one interviews featuring leading chefs, winemakers, business entrepreneurs, financial gurus, sports stars and innovators in the entertainment, literary and fine arts communities. Georgia and Susanne have a talent for discussion that’s always fun and enthusiastic . The Wine Ladies philosophy is that “Wine is part of living well, with joy, with good friends and good food, from a simple table wine to a Grand Cru”. To watch and subscribe to the podcasts http://www.thatchannel.com/thewineladies

Hello Wine Ladies!

I noticed your column in 24 a month or two ago and look forward to reading it now every Friday. I’d like to ask, once a bottle of wine is opened, and only half emptied, how long would it keep if re-corked, or had the air pumped out and capped?  Is the best place in the fridge, or store at room temperature? 

Jim

Richmond B.C.

Dear Jim,

If a half emptied bottle of wine is simply re-corked and left at room temperature, much of its freshness and flavour will be significantly diminished by the next day. Storing the wine in the fridge will help slow the oxidation, as will pouring the leftover wine into a half bottle, minimizing exposure to a wine’s foe, oxygen. Investing in a device that can either pump the air out, or displace it, are two other options that can definitely extend the lifespan of a wine as well. One example, of many is the Vacu-vin, for pumping the air out, a product we’ve tried on numerous occasions.  Quite effective, affordable, portable and easy to use, the Vacu-vin will typically keep a wine fresh for up to three to four days.  A little pricier, but also more effective, the “Preservino” which displaces the oxygen with argon, an inert gas that is used in winemaking. This product can lock in a wine’s freshness for up to two weeks. A third option, the “Private Preserve”, very inexpensive and much less sophisticated, is simply a combination of three inert gases packaged in a bottle. A spritz or two of Private Preserve into your wine bottle will act as a blanket and safeguard the wine from the oxygen helping to preserve its freshness and integrity.

Dear Wine Ladies,

This may sound like a silly question but I’m truly at odds on the best way to deal with a crumbly cork!  Last night, once again, while trying to open a bottle of wine the cork was dry and crumbly. The harder I tried, and the further I drove the cork screw, the more the cork crumbled and then finally ended up in fragments in the bottle. Is there a way to properly extract a crumbly cork?
Chris

Houston, Texas

Dear Chris,

This exact same scenario just happened to us this week with one of our favorite wines!  The trick here is to exercise patience, as the harder you push the corkscrew into the cork, the worse the situation.  Here are a couple of suggestions.

Often times a firm but lighter hand is all that is needed. Carefully extract the corkscrew and proceed once again, with caution and with a light yet firm hand. The goal is to get the corkscrew back into the cork with out pushing it entirely into the bottle. Try to re-insert the opener into the portion of the cork that is not compromised, usually off-centre; be firm but cautious, pulling up gently and re-adjusting as necessary. Sometimes this is all that is needed.

Option number two; a sommelier friend of ours advises using two corkscrews instead of one.  Approach the cork from opposite directions, working the corkscrews in, and having them meet at the bottom. Pull gently, and voila!  Finally, a nifty tool called the “Ah So” could also come in handy; as a two-pronged cork remover, the two flat blades slide down either side of the cork allowing it to stay intact as much as possible while being retrieved.

Hopefully one of the above suggestions will help, but if not, no worries, simply filter the wine with a paper coffee filter into a decanter or glass pitcher and enjoy.

To view this entire TV show episode and subscribe to our podcast for previous episodes. Click here. http://www.thatchannel.com/thewineladies

We are celebrating the Olympics today. The birth of the games which started a long time ago in 776 BC in the exquisite country of Greece. The games back then allowed for all the countries to compete and if at war a truce was enacted so that the athletes could travel in safety to participate. The Olympics today haven taken a 12 century sabbatical were rekindled in 1896 in Athens, Greece have now transitioned to a global competition with more than 80 countries at the Vancouver 2010 Winter Olympics ( out of 195 in the world) participating. We thought it would be fitting to find out more about the glorious country of Greece, the history of the games, the myths and legends, the culture, food and of course the wine.

It’s All Greek To Me! The Wine Ladies TV!

Joining us in studio to explore the origin and the history of the games and to bring the beautiful country of Greece alive for us we were honoured to welcome the Consul General of Greece, Dimitrius Azemopoulos http://www.grconsulate.com/isto/ .The ancient Greeks, the Consul General revealed to us, “knew that in order to have a healthy mind you need to have a healthy body.” That Greek philosophy is evident in the beautiful ancient nude statues celebrating the beauty of the body. In fact, stated Dimitrius, “the ancient Olympic athletes competed in the nude which was meant to showcase the form and beauty of a fit body often covered in olive oil for greater appearance of the body.” The Renaissance period , with its classical literature and mythology had a lot to do with the resurrection of the Olympic games. Today we honour our athletes with gold, silver and bronze medals, but in ancient times the athletes were awarded an olive branch, much honoured throughout Greece, especially in the athlete’s home town, or large sums of money and prizes including vats of the famous Greek olive oil. “Although the truth , myth and legends are often intertwined or lost about the ancient Olympics, the spirit lives on”, noted Dimitrius.

Dionysus, one of the twelve Greek gods is the ancient Greek god of wine. The inspirer of ritual madness and ecstasy freeing one from one’s normal self, by madness, ecstasy or wine.“The wines of Greece have had an exceptional history, in fact the Roman nobility preferred the wines of Greece over those of Rome”, Giovanni Priorello from the Kolonaki Group. http://www.kolonakigroup.com revealed on the show. There is evidence of wine stored in clay jars as far back as 7000-5000 BC. Grapes are grown in all parts of Greece, including Macedonia and Thrace, Peloponnessos, Ionian Islands Cyclades ( which includes Santorini) With over 300 grape varieties planted in Greece, the country has a vast diversity of climates throughout from the coolver vineyards in the mountains of Pelopennese to the intense heat such as Crete and Rhodes where the grapes are ppicked in July. Giovanni stated that, “where before Greek wines were often used as just a house wine, now they are exceptional wine lists made with the wines of Greece”.

Wines we tasted on the show available through the Kolonaki Group http://www.kolonakigroup.com

1.2008 Boutari Santorini ($16.95) http://www.kolonakigroup.com/kolonaki/pdf/other/Boutari%20Santorini.pdf
Santorini Boutari 2006 is a wine with a brilliant, pale yellow colour and a pleasant distinctive aroma of exotic fruits. A fatty wine with a very good balance, full taste and long aromatic aftertaste.

2. 2008 Boutari Moschofilero ($14.40) LCBO general list http://www.kolonakigroup.com/kolonaki/pdf/other/Boutari%20Moschofilero.pdf
Moschofilero Boutari presents a brilliant, crystal-clear, white yellow colour with grayish tints. A fresh wine with intense floral and fruity aromas, dominated by the aromas of white rose, melon and citrus trees. A well-balanced fresh wine, with intense flavour and long aromatic aftertaste (orange blossom, grapefruit).

3. Boutari Agiorgitiko ($12.95) LCBO general list http://www.kolonakigroup.com/kolonaki/pdf/other/Boutari%20Nemea.pdf
Deep ruby colour and intense aroma of red fruits marmalade, berry, cherry, accompanied by sweet ageing aroma. On the pallet the wine gives a velvet taste with good structure. Round and fatty with flavours of chocolate, honey and dry nuts.

4. 2004 Boutari Grand Reserve Naoussa ($18.00) http://www.kolonakigroup.com/kolonaki/pdf/other/Boutari%20Naoussa.pdf
A wine with deep red colour, typical aromatic character of Xinomavro, cedar, olive, tomato juice, spices and mint. In mouth it is balanced full-bodied with good acidity and sweet flavor of vanilla, cocoa, berry surrounded by the oak barrel.

The proprietor Tony Pethakas of Mezes Restaurant http://www.mezes.comn which means a “selection of appetizers” brought in the classic Greek cuisine including Spanakopita ( spinach phyllo pastry, Dolmathes (stuffed green vine leaves), grilled shrimp and lamb chops. This style of cuisine represents the idea of a selection of appetizers or small dishes to taste, nibble and share with friends and family. The food was delicious, refreshing and wonderful with the wines. Opa!

For a complete podcast of the show go to http://www.thatchannel.com/thewineladies

Tune in every Wednesday “LIVE” at 2:30pm - 3:30pm to The Wine Ladies TV on http://www.thatchannel.com as we host guests from the world of wine, food and the fabulous lifestyle it entails. To listen or subscribe to the podcasts http://www.thatchannel.com/thewineladies. The show is a perfect spot to share with our viewers, listeners and readers our latest discovery deserving of a special mention, an innovative wine accessory, a delectable wine we just tasted , a new spirit, cocktail or beer and much more. Introducing The Wine Ladies SPOTLIGHT! Every week we will pick something special and share it with you!

Check out the http://www.thatchannel.com/thewineladies for a complete podcast from Feb 17th ,2010 It’s All Greek To Me! The Wine Ladies TV!

This week’s SPOTLIGHT..... Christine Cushing Extra Virgin Olive Oil

Homer the legendary Greek epic poet called olive oil liquid gold. The Greeks consume almost 25 L of olive oil per capita annually and 22.9 L of wine as a comparison which is more than twice that of any other Mediterranean country. Olive oil is said to add longevity to one’s life, so combined with the Greek’s consumption of red wine, we know the Greeks are onto something here!

For this week’s spotlight we wanted to keep with the Greek theme. We know that Christine Cushing http://www.christinecushing.com, award winning celebrity chef who happens to also be Greek has a line of wonderful food products available for sale including her Christine Cushing Extra Virgin Olive Oil. Her olive oil comes from the island of Crete where olives have been grown commercially as far back as 3000 BC. The olive oils of Crete are considered the finest and are sought after by celebrities from all over the world.

Christine Cushing Extra Virgin Olive Oil is distinctly fruity, slightly grassy with a gentle peppery finish. Simple delicious on its own, drizzled on fresh vegetables or use in your favourite recipes.

Order your Christine Cushing Extra Virgin Olive Oil on line here now. http://www.christinecushing.com/product-olive-oil.php

Caption: Watch Christine on Fearless In The Kitchen on VIVA TV

The Wine Ladies TV Wednesdays 2:30-3:30pm (live on ThatChannel.com): Sisters, business partners, national newspaper columnists, TV personalities and radio hosts, these ladies share their passion for wine, food and living to the fullest and without hesitation. Their motto, “everything in life somehow comes back to the vine,” keeps audiences entertained and informed. Join the ladies every Sunday morning at 8:30am on The Jewel Network ( Jewel 88.5 FM in Toronto, Jewel 98.5 FM in Ottawa, Jewel 107.7 FM in Hawkesbury) as they host special guests from all walks of life on their weekly wine and lifestyle radio show. Watch The Wine Ladies on their web TV episodes “ One Sip At A Time” as they conduct two-on-one interviews featuring leading chefs, winemakers, business entrepreneurs, financial gurus, sports stars and innovators in the entertainment, literary and fine arts communities. Georgia and Susanne have a talent for discussion that’s always fun and enthusiastic . The Wine Ladies philosophy is that “Wine is part of living well, with joy, with good friends and good food, from a simple table wine to a Grand Cru”. To watch and subscribe to the podcasts http://www.thatchannel.com/thewineladies

Dear Wine Ladies,

Sabering a bottle of sparkling wine with a hockey skate; how perfect for the winter Olympics this month! I enjoyed seeing that on your show last week with Daniel Speck. My question is about the Cuvee Catherine sparkling rose, or roses in general. How and when is the red wine added to the sparkling wine to give it the colour?

Barbara

Barrie, Ontario

Dear Barbara,

When making a sparkling rose, the colour is achieved in one of two ways; most often, it is made by adding a small proportion of red wine to the white or, much less frequently by allowing the skins of the dark grapes to stay in contact with the juice for a brief time. If the rose is made this way it is called “rose de saignee” which means to bleed, in French, the colour of the dark grapes “bleeds” into the juice.

In the case of Henry of Pelham’s Cuvee Catherine, grape skin contact with the juice is avoided. Mr. Speck explained “ we only want the best juice from the middle of the berry, we whole cluster press and press fraction from there. Ninety-nine percent of all sparkling rose wines are made by adding an oz. of red wine to the cuvee.” Cuvee Catherine is a blend of Pinot Noir and Chardonnay, two of the three grape varieties legally permitted to produce Champagne. (pinot meunier is the third). A greater percentage of Pinot Noir is used giving the wine a roundness, it has good fruit and leans more to the fresher side than the toastier.

Rose de saignee sparkling wines, usually with a deeper hue, tend to be richer in red fruit flavours such as raspberries and cherries; they also tend to pair well with foods such as pigeon, duck or lamb

To watch Daniel Speck try to open the Cuvee Catherine with a hockey skate check out http://www.thatchannel.com/thewineladies

The Wine Ladies TV Wednesdays 2:30-3:30pm (live on ThatChannel.com): Sisters, business partners, national newspaper columnists, TV personalities and radio hosts, these ladies share their passion for wine, food and living to the fullest and without hesitation. Their motto, “everything in life somehow comes back to the vine,” keeps audiences entertained and informed. Join the ladies every Sunday morning at 8:30am on The Jewel Network ( Jewel 88.5 FM in Toronto, Jewel 98.5 FM in Ottawa, Jewel 107.7 FM in Hawkesbury) as they host special guests from all walks of life on their weekly wine and lifestyle radio show. Watch The Wine Ladies on their web TV episodes “ One Sip At A Time” as they conduct two-on-one interviews featuring leading chefs, winemakers, business entrepreneurs, financial gurus, sports stars and innovators in the entertainment, literary and fine arts communities. Georgia and Susanne have a talent for discussion that’s always fun and enthusiastic . The Wine Ladies philosophy is that “Wine is part of living well, with joy, with good friends and good food, from a simple table wine to a Grand Cru”. To watch and subscribe to the podcasts http://www.thatchannel.com/thewineladies