This weekend, why not indulge mom with an afternoon tea? Our sweet and savoury menu of tiny bites – including brown butter scones and cheesy gougères – allows guests to graze their way through the meal without a knife and fork, and in no particular order. An array of small items caters to all manner of appetites, and having it all made ahead and served at once, without needing to be kept hot or cold, is easier on the host. Read more.

Also perfect for spring: A creamy, tangy spring salad with rhubarb vinaigrette. With its pale pink colour, the dressing is reminiscent of the pink poppyseed dressing that was popular through the sixties, seventies and eighties. Read more.

If you have a question on wine, e-mail it and we’ll answer a selection in the newsletter and on our website. Please share this newsletter, and if it was forwarded to you, sign up for this and other Globe and Mail lifestyle and arts newsletters.