To celebrate Jay’s birthday in Vancouver, on what was apparently one of the rainiest days on record, we decided to drown our sorrows with some seafood at the Blue Water Café, widely acknowledged as the best seafood restaurant in the city.
I had expected the Mermaid Oyster Bar, on the edge of Greenwich Village, to look more like a ramshackle fish shack. Instead, it reminded me of an upscale Nantucket restaurant, its white walls covered with pictures of beachy-looking scenes and a specials board announcing the day’s oyster selections.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
