Wine with Ekta

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Wine with Ekta 🍷W**e Writer | WSET, Ontario
🧀 Cheesemonger-in-training
💌Perfect Sip & Finest Bite
Founder **ecourtier
💻Digital Director .ontario
📍Oakville, GTA🇨🇦

11/10/2026

Remember when we were told not to talk to strangers?

This Thanksgiving, I’m thankful for quite a few of them.

In August, we left our keys in our rental car in Saint John, New Brunswick. The port manager & his team worked with CAA to get them back. From the CAA agent on the phone to the people in the local shops, so many people took the time to help.

One of the places in this video is Reversing Falls, where the tide turns the river around. The kindness of strangers turned our day around, too.

And then there are the strangers I’ve met through social media. A comment became a conversation & somehow, we’ve kept talking about w**e, food, our lives & where we’re headed next. I’m glad we didn’t stay strangers.

To the people who helped us that day & those whose names I now look forward to seeing in my messages & comments: thank you.

Happy Canadian Thanksgiving 🍁

Who are you glad you started a conversation with?

06/10/2026

Raffaele Boscaini’s favourite family story began with his grandfather holding a bunch of grapes.

At the Masi masterclass at and/ore in Toronto, I asked Raffaele to share a story from his family’s w**e legacy. He remembered visiting the w**ery with his grandparents when he was around eleven or twelve. His grandfather gently held a bunch of grapes without breaking the skins or tasting one, then said they needed another week.

Raffaele spoke about that moment as a connection between people & nature. Hearing him tell it while we tasted the Masi w**es made the morning feel especially personal.

He also shared where the name Masi comes from: Vaio dei Masi, the valley in Valpolicella Classica where the Boscaini family held its first harvest in 1772.

We tasted five Amarones side by side. They share the appassimento tradition, yet each was so different in the glass. The lineup was:

🍷Masi Costasera Amarone 2020
🍷Masi Riserva Costasera Amarone 2019
🍷Serego Alighieri Vaio Armaron 2017
🍷Masi Campolongo di Torbe Amarone 2015
🍷Masi Mazzano Amarone 2016
🍷Masi Angelorum Recioto della Valpolicella Classico to finish

The Vaio Armaron 2017 was my favourite. I may have ordered myself a holiday gift. Self-love at its best.

This video is a glimpse of the tasting. I’m sharing Raffaele telling the longer stories on my Instagram Stories today at .

Thank you, Raffaele, Masi W**es & CAPS Ontario, for a lovely morning of w**e and conversation.

**es **ecourtier

01/10/2026

After our sold-out May gathering, we invite you to...

THE ENCHANTED TABLE
A harvest tasting with a secret at the table.

Step into Madame Violette's imagined salon, set on October 25, 1926. The w**e is poured. The table is laid. Every guest has an identity.

But two are not who they claim to be.

An intimate autumn afternoon awaits:
🍷Guided w**e tasting
🧀Artisan cheeses & thoughtful pairings
🫒Olive oil tasting & seasonal harvest bites
💌An interactive mystery woven between
tastings

When you book, Madame Violette will send you your character identity. Perhaps you're The Cartographer, The Night Botanist or The Jazz Pianist.

Come as yourself, or dress the part in black, ivory or aubergine.

🗓️Sunday, October 25, 2026
⏱️3 PM - 5 PM
📍The Splendid Olive
393 Kerr Street, Oakville

Limited seats.

DM us or Comment INVITATION for booking details.


**eAndCheese

Some people are handed the w**e list. Others are entrusted with it.Here’s to the latter. 🥂If you know someone who always...
28/09/2026

Some people are handed the w**e list. Others are entrusted with it.

Here’s to the latter. 🥂

If you know someone who always gets handed the list for a reason, this one’s for them. Tag them here 💜

**eCourtier **eCulture **eList **eHumor

24/09/2026

Was hungry. One thing led to another.

Medium+ alcohol. Full-bodied evening. Long finish.

Would repeat💜

Sometimes the best evenings don’t need much explaining. Good w**e, good food & nowhere to rush off to.

**eCourtier **eAndFood **eLifestyle

18/09/2026

The apocalypse can wait. Apparently, there are tasting notes to write. 🤖🍷

The same people warning us that AI will destroy humanity are asking it to make “blackcurrant, graphite and tension” sound profound.

Priorities.

Have a great weekend, y’all. May your w**e be complex, your tasting notes be OG and your confidence firmly in the 98-point range. 😉

**eHumour **eMeme **eProfessionals **eTok

🇫🇷France’s appellation system is still being written.In June 2026, Mothais sur feuille became the country’s 47th cheese ...
17/09/2026

🇫🇷France’s appellation system is still being written.

In June 2026, Mothais sur feuille became the country’s 47th cheese AOP.

Part 2 of France Through Cheese travels through Poitou-Charentes and Auvergne, from Chabichou du Poitou and Mothais sur feuille to Saint-Nectaire, Cantal, Salers, Bleu d’Auvergne and Fourme d’Ambert.

One detail stayed with me: Salers can only be made between 15 April and 15 November, while the cows are grazing. It is farmhouse-made from raw milk, received during milking in a traditional wooden vessel called a gerle, then matured for at least three months.

Its appellation tells you where it comes from and when it can be made.

The carousel includes the regional pairings, plus my Canadian detour: Reif Estate’s Select Late Harvest Vidal with Fourme d’Ambert. A Niagara answer to a Sauternes question, with sweetness alongside a salty, savoury blue.

Which of the five Auvergne AOP cheeses have you tasted?

**eAndCheese **e **eCourtier

12/09/2026

One point. An entire thesis.

Somewhere between 96 and 97 lies absolute confidence.

Please show your working.

Happy weekend, y’all. May all your w**es be 97s!

10/09/2026

At low tide, you can walk on the floor of the Bay of Fundy. About six hours later, the water can be 33 to 46 feet higher.

This is Hopewell Rocks, on the New Brunswick side of the bay.

The rock here is more than 300 million years old, but the landscape in front of us is still changing. Water works into the fractures. Freeze and thaw widen them. Waves and tides keep undercutting the base.

Standing on that exposed sea floor, I started thinking about terroir.

In w**e, we meet it at the other end.

The OIV definition is a reminder that physical place is only part of it. Terroir also includes the knowledge and practices that develop around an environment and help shape what eventually comes from it.

W**e gives us one way of reading that relationship. Cheese works differently. Landscape and forage first, then animals and microbes, then the judgement of the people who make and age it.

Hopewell isn’t a terroir. Being there made me think more about what comes before one.

A small technical note for anyone who likes the details: the rock here is Carboniferous conglomerate and sandstone of the Hopewell Cape Formation. The tidal range at Hopewell Cape is roughly 10 to 14 metres, and the largest ranges in the Bay occur farther up around the Minas Basin.

Place can influence w**e profoundly without being something we literally taste as rock.

Would you walk the ocean floor knowing the tide would be back in a few hours?

**eCourtier

03/09/2026

Somewhere between leaving and arriving.

Same evening as the timelapse, salt spray on the window, an ice bucket, and Louis Roederer Collection 245.

Creamy, finely textured mousse. A precise line through the palate, freshness holding everything in shape, and a long, composed finish. For a while that was the whole of it.

Collection exists because the problem changed. Brut Premier came out of an era when Ch*****ne often struggled for ripeness. Warmer, riper harvests changed the equation. Jean-Baptiste Lécaillon, Roederer’s chef de caves since 1999, has described the challenge now as freshness rather than ripeness, and the perpetual reserve became part of the answer.

Then I turned the bottle around. The back label calls it the 245th blend created by Louis Roederer, which counts blends rather than years.

Fifty-five percent of Collection 245 comes from the 2020 harvest. Another 35% is perpetual reserve, built up year by year since 2012. The balance is reserve w**e aged in oak, with components going back to 2010. Roederer plans for that reserve eventually to span twenty to thirty vintages.

The youngest year never turns up alone. Earlier harvests are already in the bottle, carried forward into the next Collection.

Sitting there with the Atlantic outside, the number stopped feeling arbitrary.

What’s a journey where the in-between stayed with you?

*****ne **eCourtier

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