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March Advice
Q: What are some tips on stocking my at-home bar?
A: The role of the frequent but starved for space bartender is not insurmountable. Here are some hints and necessities to help you fulfill your duties.
Utensils
| · | Your kitchen counter is a good stand in for a bar. |
| · | Keep all of your specific bar equipment in a designated area. |
| · | Remember that a lot of your equipment is already in your kitchen (bottle opener, knife, cutting board etc.). |
| · | An ice bucket, tongs, measuring glasses, shaker, strainer and a blender are essential. |
Mixers, Garnishes and Condiments
| · | Maintain as wide a variety of juices as possible. |
| · | Garnishes should include olives, cocktail onions and a variety of fruit. |
| · | Condiments such as Tabasco sauce, grenadine, powdered sugar and hot rum mixes should be stocked. |
Liquors, Liqueurs and Vermouth
| · | Spirits should include Canadian whisky, scotch (blended and single malt), vodka, gin, rum, tequila and brandy. |
| · | Liqueurs should include a wide range of flavours (orange, cacao, coffee, banana etc.). |
| · | Both sweet and dry vermouth is necessary. |
| · | Remember that while the initial expense can be large, replacements are on an as needed basis. |
Glassware
| · | Even though there are many types and styles of glasses, you need only concern yourself with five. Good stemmed wineglasses, and a set each of martini, shot, highball and old-fashioned glasses are the basic requirements. |
Those are the bare essentials and some of these can change depending on how adventurous you are in your entertaining. There is however, one more purchase you must make - a good book of drink recipes. BC Liquor Stores offer a fine example the bartender's black book (+900282 $12.95).
Q: How do I pair wines to the food, especially when it comes to sauces?
A: While food and wine pairing is an intensely personal matter, I have found that it is a good idea to pair complementary flavours with the richness or heaviness of the food. I would look to a medium-bodied red with relatively high acid to go with the tomato-based sauce, as the high acid tomato seems to enrich the red wine. The cream sauce tends to be more neutrally flavoured and I would base my wine selection on the fish/meat/vegetable component. For example rich seafood like scallops go well with full-bodied Sauvignon Blancs supported by good acidity. In the end, it's the taste that counts.
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