Place a sugar cube on top of a slotted absinthe spoon, then place the spoon on a proper absinthe glass containing shot of absinthe.

Drip ice-cold water over the sugar cube and down into the absinthe, until the mix is approximately 1 part absinthe and 3 to 5 parts water. Most absinthe will louche (turn cloudy).

There is a Bohemian alternative that involves setting the absinthe on fire. 

Take a look at more absinthe cocktails.

Read part one of my trip through southern Italy, with tasting notes for the fantastic wines that I tasted in Sicily. Keep reading to see which wines I tried in Campania and Puglia.

Mastroberardino, Campania

This is another well-respected, family-owned, historical estate set in the hilly area of Avellina, with vineyards spread around the region.

I just got back from a very satisfying wine excursion around southern Italy.

A small group of Canadian wine journalists were hustled by car (and in Fiat Pandas around the rocky volcanic island of Pantelleria), bus, train, and plane through Sicily, Campania and Puglia, with a brief stop in Rome. In each region, we were treated to fantastic meals at local restaurants, wineries and resorts — we experienced a real taste of the south. I can see why some people say that you have not really visited Italy until you have been to Sicily.

A visit to PEI a few weeks ago made me think about the current sommelier situation in Canada. It’s the elephant in the room.

This elephant took its sommelier certification and it wants to be recognized across Canada, but there’s a problem — Canada does not have a national sommelier association. In order to have sommelier certifications recognized across Canada, we need a national association that collects together all the satellite operations, associations and educational programs and applies a set of accepted standards.

Finally! The official release of the first méthode classique wines from Nova Scotia sparkling specialist Benjamin Bridge was celebrated two weeks ago, with advance tastings for media, hospitality, liquor board and private store sales staff in downtown Halifax. They are releasing their 2004 Brut Reserve ($74.50, 960 bottles) and 2004 Blanc de Noirs ($119.50, 200 bottles).

A few weeks ago, I gathered with a group of New Brunswick grape growers and winemakers to meet with Quebec grape legend Alain Breault, an expert on Minnesota and Baltic grape varieties.

We met at Boudreau Vineyards in Memramcook, where Paul Boudreau, current President of the New Brunswick Grape Grower's Association (NBGGA) farms a variety of grapes. We walked through the vineyards with Alain Breault, who commented on the status of the various vines and answered questions about all things vinous.

I've spent the past 2 weeks out west in Washington, Oregon and BC, where I was honoured to once again judge at the 10th Annual Wine Access Canadian Wine Awards, held this year in Penticton, BC, the heart of wine country.

Too much happened to cover in detail and some of it involved great local beer, but here are the wine highlights:

Unlike many Canadian provinces, where the north is sparsely populated and an afterthought in the minds of urban dwellers, New Brunswick's north is pretty much as active as the south. There is a great route to drive which passes through towns and cities, places to visit, restaurants, water views, parks, beaches…a lot of fun to be had.

Tuesday is as good a day as any to sample fine wine, so I jumped in the BRUBUG for another road trip to Halifax for a tasting with Bob Lindquist, founder of Qupe Wine Cellars, and his wife Louisa.

Something is bubbling under in Nova Scotia, or maybe it's bubbling over. Either way, it is good news for the wine industry and the wine loving folks down here, from everyday drinkers to sommeliers.

We are still in early days for Nova Scotia's traditional method (TM) sparkling wine industry, but there's enough evidence now to at least start getting giddy. I'll say it: "Nova Scotia wineries can make excellent traditional method sparkling wine."