Montreal Times 23 53 March 21 2018

MTL TIMES

Vol: 23 Issue: 53

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Cirque du Soliel performer killed

March 21, 2018 ©Montreal Times

Driverless cars & Technology and the Disconnect

Gordon & MacPhail - Unveils Rare $40K 50’s Single Malt Whisky

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NEWS

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Cirque du Soliel performer kil ed during Volta performance in Tampa Cirque du Soleil performer Yann Arnaud from Paris was performing a high aerial show when he fell on to the stage while performing in front of a live audience in Tampa Florida this past Saturday night.

This is not the first time a Cirque du Soleil employee has died during a show. Sarah Guyard-Guillot died after falling more than 25 metres during a performance of Cirque de Soleil’s Ka at the MGM Grand in Las Vegas 2013.

“The entire Cirque du Soleil family is in shock and devastated by this tragedy. Yann had been with us for www.mtltimes.ca

over 15 years and was loved by all who had the chance to know him,” Daniel Lamarre, President and CEO of Cirque du Soleil Entertainment Group, said in the statement. “Over the coming days and weeks, our focus will be on supporting Yann’s family and our employees, especially the Volta team, as we go through these difficult times together.”

Cirque du Soliel has cancelled the other live shows in Tampa and are investigating with local authorities on what had gone wrong.

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MONTREAL

Some Residents along the water on the West island were forced to leave their homes during the flood in May

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Montreal & Toronto Restaurant Buonanotte closes doors

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Restaurant Buonanotte could have closed its doors for good. Buonanotte has been in business for the past 26 years and was one of the most famous restaurants in Montreal with its nightclub atmosphere and fine Italian cuisine on the trendy St. Laurent blvd.

The owners of Buonanotte told employees that they are trying to negotiate the rent with the landloard however the employees have not heard any news. According to Buonanotte suppliers they received a notice form a bailiff stating Buonanotte allegedly owed approximately over $70,000 just to employees.

The Toronto restaurant closed at the beginning of March. On Buonanotte’s Toronto Facebook page it stated it was due to make way for construction of the Nobu Hotel. The Toronto Restaurant was open for five years.

The Montreal Times has reached out to Buananotte’s spokesperson.

He honestly had no idea what was going on or the status and fate of the Restaurant. However he did state that they were very good to him and he wished them luck.

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11 Critical home inspection traps to be aware of weeks before listing your home for sale WEDNESDAY

March 21, 2018

prospective buyers away altogether.

In most cases, you can make a reasonable pre- inspection yourself if you know what you're looking for, and knowing what you're looking for can help you prevent little problems from growing into costly and unmanageable ones.

To help home sellers deal with this issue before their homes are listed, a free report entitled "11 Things You Need to Know to Pass Your Home Inspection" has been compiled which explains the issues involved.

To order a FREE Special Report, visit: www.montrealinspectionpitfalls.com Get your free special report NOW to learn how to ensure a home inspection doesn't cost you the sale of your home.

This report is courtesy of Group Sarroino Real estate broker(s) Kw Prestige Real estate Agency.

Not intended to solicit buyers or sellers currently under contract. Copyright Š2016

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MONTREAL - According to industry experts, there are over 33 physical problems that will come under scrutiny during a home inspection when your home is for sale. A new report has been prepared which identifies the eleven most common of these problems, and what you should know about them before you list your home for sale.

Whether you own an old home or a brand new one, there are a number of things that can fall short of requirements during a home inspection. If not identified and dealt with, any of these 11 items could cost you dearly in terms of repair.

That's why it's critical that you read this report before you list your home.

If you wait until the building inspector flags these issues for you, you will almost certainly experience costly delays in the close of your home sale or, worse, turn

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DRINK

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Gordon & MacPhail Unveils Rare 1950s Single Malt Whisky Gordon & MacPhail Unveils Rare 1950s Single Malt Whisky – An exceptionally rare single cask from the 1950s has been unveiled as one of the oldest Linkwood single malt whiskies ever bottled.

Leading single malt whisky specialist Gordon & MacPhail today announced the release of Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail. This is the last 1950s cask from Linkwood Distillery in Gordon & MacPhail’s unrivalled inventory; it is believed to be the final remaining 1950s cask globally.

Just 53 decanters of the 60-Year-Old single malt whisky have been released for sale worldwide with a UK RRP of £22,000 ( $40,000 CDN).

Mahogany and chestnut brown in colour, Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail is an intricately layered whisky. Rich, warm aromas lend to a sweet full-

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bodied experience with highlights of blueberry, fruitcake, and dark chocolate. This ultra-aged single malt, a testament to the knowledge and expertise curated over four generations, culminates in a resoundingly rich finish.

Filled at the Linkwood Distillery on the 3rd January 1956, Cask 20 is from a defining period in the company’s history. It was one of the last casks laid down by John Urquhart, first generation member of the family that owns Gordon & MacPhail, before he retired the following month.

Cask 20 matured for six decades under the watchful eyes of John’s son, George, and subsequent generations until the decision to bottle was made by the fourth generation of the Urquhart family.

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All contents of this publication are sole property of The Montreal Times Newspaper. Opinions expressed in this publication are not necessarily intended to reflect those of the publisher. Any reproduction in whole or in part and in print or in electronic form without express permission is strictly forbidden. Permission to reproduce selected editorial may be granted by contacting the publisher in writing.

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Founded in 1895 in Elgin, Scotland, Gordon & MacPhail is the curator of many of the oldest and rarest single malt whiskies in the world with an unrivalled stock inventory. For over 120 years, generations of the Urquhart family have matched new-make spirit from distilleries across Scotland with carefully selected oak casks, patiently maturing these to achieve the perfect harmony between the spirit and oak.

Stephen Rankin, Director of Prestige and fourth generation member of the Urquhart family, said: “Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail encapsulates the company’s dedication to the art of single malt whisky maturation and tireless pursuit of perfection. This incredible whisky is the culmination of the unrivalled knowledge and skills passed down and strengthened, over the decades, through four generations of my family.

“It is the deep understanding of the relationship between the oak and the spirit that has allowed Gordon & MacPhail to nurture this cask for six decades while retaining the unique distillery character.”

Private Collection from Linkwood Distillery 1956

by Gordon & MacPhail is the second of four exclusive single casks unveiled as part of the ‘Private Collection’ range. The first, Private Collection Glenlivet 1943 by Gordon & MacPhail, a rare wartime cask, was released in October 2017.

Beautifully packaged using an award-winning design, the landscape surrounding the Linkwood Distill-

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ery inspires the unique contours etched into the gold base and stopper of each bespoke decanter. All 53 decanters are hand-blown and individually numbered with a certificate of authenticity signed by Stephen Rankin.

Whisky writer and rare whisky specialist Jonny McCormick, author of the commemorative book that accompanies each bespoke decanter, said: “Amidst an exalted world of luxury and prestige, Gordon & MacPhail commands the one inherent quality that every whisky connoisseur desires: rarity.

“As this remarkable cask completes its journey, this alluring Linkwood whisky is exquisitely presented in a manner that does justice to the craftsmanship of the whisky makers and the custodianship of the Urquhart family. In the years to come, opportunities to experience world-class whisky exhibiting this maturity and complexity from the Fifties will be very scarce indeed.”

Private Collection from Linkwood Distillery 1956

by Gordon & MacPhail was matured in a first fill Sherry hogshead for sixty years. Only 53 decanters, bottled at cask strength (49.4% ABV), have been released for sale worldwide. A number of decanters are available for purchase directly from the company’s ‘spiritual home’, the South Street retail shop in Elgin at an RRP of $40,000. Prices may differ in international markets due to local taxes and duty.

For more information, please visit: www.gordonandmacphail.com

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TECHNOLOGY

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DRIVERLESS CARS

March 21, 2018

Technology and the Disconnect By: Bonnie Wurst / mtltimes.ca

It appears everyone is now into the business of driverless vehicles; from Tesla to GM, Ford, Nissan, Volvo, Chrysler and more. The technology has advanced greatly, but it is far from perfected and perhaps will never really be. After all, the vehicles rely on one main component, computer systems. We all know how vulnerable our own computers are to breaking down or being hacked by those seeking to cause havoc. It's a constant war of updates and ďŹ xes - and the data from dri-

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verless vehicles shared over the internet has the potential to be just as vulnerable.

Beside the threat of cyber-attacks, there are several other issues to address. People have caused accidents jumping in front of driverless vehicles for fun - to see if they would stop. In May of 2016 a fourty-year old man died when his Tesla Autopilot vehicle collided with a truck making a left turn on a Florida highway. The vehicle was unable to recognize the truck.

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TECHNOLOGY

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Data Overload There are also voices of concern rising, not only about driverless vehicles but about the advancement of technology in general. A question being asked is; what about the 'disconnect' from human interaction? Instead of computer technology connecting us more with life, we are becoming more and more disconnected, literally and virtually. We have 'friends' on social media we will never meet and 'visit' places we will never step foot in, including areas close to home.

There is a false sense of intimacy created and one can just press the 'delete' button or simply 'leave the conversation' at any time.

The idea of just getting in a car, sitting back while drinking a cup of coee or getting some work done while being driven to a chosen destination does sound appealing, but one could do that just as easily on a train or in a taxi - the latter of which seems to be the direction companies in the driverless vehicle business are now concentrating on.

Manufacturers of driverless vehicles have turned their focus towards the public transit area, like taxis.

There is Uber's driverless taxi eet in the making, as well as Lyft and NuTonomy (who for two years already has autonomous taxis on the roads of Singapore).

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Driverless UBER car coming to a city near you soon if not already there WEDNESDAY

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Will driverless taxis or mini-vans help ease congestion on city roads - or just put a lot of drivers out of work? The idea of not having a human behind the wheel might be good for some people, for several reasons (including the freedom to be glued to their mobile devices), but for others who like the idea of being able to talk to their driver, even if only to ask about the weather or the score in a hockey game, it could be something they would miss.

Technology is rapidly advancing no matter what and it will continue to greatly impact the way we live, positively or negatively. The younger generation, those who have grown up with computers in their hands since childhood are more at risk of a negative impact. Studies have shown that our youth are spending hours upon hours on their computer devices, with anywhere from two to nine hours a day - and that does not include time spent on devices in school. The 'disconnect' is a serious problem and the eect is seen everywhere - the online, plugged-in addiction is strong.

Not all advancements in computer technology are negative, as there are some amazing things being done in sciences and with increased productivity in many areas. I might not have been able to write this in time for deadline if not for the internet where I could do a good part of my research. Nor would I be able to reach such a wide audience. And I also like watching cute puppy videos in between drafts.

In the end, how much disconnect can humanity handle?

Where can (or should) the lines be drawn, if even possible at this point? On the whole, our lives have not been made easier by the advancements. In fact, we are working more hours and sleeping even less. We are in debt and stressed out like never before.

Are driverless cars really needed? Are were in control of the pace of technological advancement - or is it in control of us?

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Wine in a Magnum

By Marco Giovanetti mtltimes.ca

efinitely, when i am drinking wine, my choice of bottle size is magnum. It is my impression that this bottle size makes me better enjoy my wine and thus i get more happiness. The reason wine ages more slowly in a magnum is that the ratio of wine to air is significantly greater. Exposure to air is what ages a wine. Indeed, wine not only ages more slowly in magnum, but many believe more evenly, too. This may be why magnums command much higher prices than the equivalent amount of wine in regular-size bottles.

The disadvantages is that magnums tend to be more expensive than regular bottles. This may seem illogical, but they come in a heavier, non-standard bottle. Plus, magnums of whites, rosés and sparklers are tricky to fit in the fridge door.

Magnum formats are great for parties or gathering with a group of close friends. There is something about a magnum, or “large for-

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mats” as they are called in the wine trade, that smells “celebration”. There is a certain theatre to ordering and pouring them, and the sight of a big bottle of wine is always going to make the centrepiece of the dinner table a real magnum opus.

If you’re throwing a dinner party, it’s all about setting the correct tone. And, according to many sommeliers that i have talked to there is no better way of doing that than with a magnum.

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D

WINE

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In addition, wines in magnum format will age and taste better. There’s science behind the idea that drinking from large formats produces a better taste.As there’s more wine in the bottle and less ullage (empty space between wine and cork), it means a proportionately smaller amount of air in the bottle which is what causes ageing (through oxidation) .Therefore, there is a prolonged maturation, and the wine will often develop greater nuances and more complex flavours than wine aged in standard bottles. Champagne also benefits from being in magnum size. To cut the science short, autolysis, the process in which the gradual breakdown of yeast cells that gives Champagne its effervescence, works better in a magnum because of the greater glass surface area, which allows more contact between the yeast cells on the inside of the bottle and the wine, thus creating more fizz. And if you can resist drinking a bottle, it can become a little investment.

1201 Guy Street, Montreal 3300 Sources Blvd., Pointe-Claire

“There’s a spirit of generosity and conviviality as soon as you see a magnum on the table,” they all say. “When generous restaurant patrons are having a family celebration, there will always be a couple on the table – they look impressive.”

Also drinking in magnum is just plain practical. If you’re going out to dinner with a large group, ordering a bigger bottle makes sense.

Pouring wines by the glass from a big bottle, be it a magnum, a jeroboam, or nebuchadnezzar makes a whole lot of sense for groups of any size. Why switch wines every five minutes or risk having two bottles of the same wine that are different when all your guests can sit around enjoying the same wine rather than waiting time taking a look at the wine list every 5-10 minutes. It’s important to remember that the standard 75cl bottle is rather old concept.It was deemed “the appropriate amount a man should drink over dinner” in 18th-century Napoleonic France. Our tastes, and perhaps our capacities, have evolved.

March 21, 2018

However, Don’t be tempted to go any bigger.The magnum allows Champagne to maintain the tension between acidity, sugar, fruit and fizz.Champagne is always sexier in big bottles.

But don’t go above magnum. Double magnums and bigger involve the wine being decanted into these huge bottles, risking corking.Remember to age wine at around 12 to 17°C, laying it on its side, in 60 per cent to 90 per cent humidity, with low lighting and vibrations to keep the cork’s integrity.

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WINE

Magnums or double-sized bottles not enough? If you really want to celebrate in style, you need to know your imperial from your balthazar, though bear in mind the names can vary depending whether the bottle is a Champagne, Bordeaux or Burgundy.

Bottle size makes a difference in aging

Patrice Colin. Pente des Coutis Vendome.

Couteaux du Vendomois 2013. ( Loire, France).

$19.85 SAQ Code: 11498107 Lovely chenin. Aromas of yellow prunes and ripe fruits. On the mouth, medium to full body. Good acidity. Round and fragrant with lovely floral and chalk nuances and ripe fruits. Rich, Delicious. Velvety with a nice aromatic length. 92/100

Santa Julia Syrah 2014. ( Mendoza, Argentina). $11.50 SAQ Code: 12698207

Aromas of ripe black fruit, pepper and licorice. On the mouth, full bodied and spicy.

Mid palate flavors bring to mind violets and cracked pepper with touches of mint.

Flavors of wild blueberries and meaty tannins.Long finish. Excellent value for the money. 95/100

Patrice Colin. Pente des Coutis Vendome.

Couteaux du Vendomois 2013. ( Loire, France). $23.50 SAQ Code: 12378511

On the nose, red cherry, red raspberry with confit strawberries with old worn leather, light vanilla bean and notes of deep exotic flowers and savory spices (star anise).

On the mouth, clean and dry with red currant flavours and moderate grippy tannins, moderate alcohol.Very good balance and structure. Excellent for family gatherings or special holidays. 92/100

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Standard (750ml): The common bottle size for most distributed wine – six glasses.

Magnum (1.5 litres): Equivalent to two standard bottles – 12 glasses.

Double magnum (3 litres): Two magnums or four standard bottles – 24 glasses.

Jeroboam (4.5 litres): Six standard bottles – 36 glasses.

Imperial (6 litres): Eight standard bottles or two double magnums – 48 glasses.

Salmanazar (9 litres): 12 standard bottles or a full case of wine – 72 glasses.

Balthazar (12 litres): 16 standard bottles or two imperials – 96 glasses.

Nebuchadnezzar (15 litres): 20 standard bottles – 120 glasses.

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(514) 485-0002

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F-031918

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02-100717-S-24

1) A second pair of glasses* such as: a) A spare pair of glasses b) Prescription sunglasses c) Sports glasses d) Computer glasses, etc.

2) Or 60% discount on the frames

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020-021918

David Sebag Optician

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45

$ ONLY

•Eye examination (by appointment) •Eyeglasses & Contact lenses

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1201 Guy Street, Montreal 3300 Sources Blvd., Pointe-Claire

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1201 Guy Street, Montreal 3300 Sources Blvd., Pointe-Claire

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