Poutine Power

The brown gravy was turpid and dark, with a sturdy tannin structure supporting notes of oak, wood smoke, spice, aniseed and musk. There was the faintest hint of chocolate and raspberry in the finish, though that may have reflected a previous use of the serving dish. In the nose, the poutine was beefy and slightly insolent РI detected an almost wanton playfulness, the evanescent flavors frolicking together like young beavers in a Gasp̩ pond at dusk Рbut in the mouth it opened to reveal a velvety (or perhaps Velveeta-like) smoothness that tenaciously clung to every membrane in my mouth, esophagus, and stomach for the next three hours.

Maciej’s encounter with Poutine