Spicy Food & Wine Pairings: Cinco de Mayo, Tex-Mex, Indian Food Matches

On Global Television’s Morning Show today, we chatted about wine and spicy food pairings than to celebrate Cinco de Mayo. What better time to explore these than on May 5, the day in 1862 when a rag-tag Mexican army defeated the far larger French forces under Emperor Napoleon III. Sure, you could toast with a cerveza or tequila, but which wine? The growing Mexican wine industry is gaining respect, particularly the region of Baja California, and among the leading producers is L.A. Cetto, creating exceptionally well-priced red wines. But let’s broaden the field, and look at wines from around the […]

read more …

Read More

Mother’s Day Gifts, Wines and Pairings

By Natalie MacLean How to thank Mom for all those kisses, compliments and band-aids? Try a great bottle of wine with Mother’s Day gift, brunch or dinner pairing. As a mother myself now, I call my glass of wine at 5 p.m. “Mommy’s little helper.” Here’s to you Mom! Here are my Top 20 Wines for Mother’s Day, either made by women or named for them. Often the latter were originally made by women. Try these wines that I recommended on the Conde Nast site Epicurious.com or more choices on Canada AM and in More Magazine: Veuve Clicquot Champagne France […]

read more …

Read More

Mother’s Day Brunch Wine and Champagne Pairings

Jeff and I had such fun chatting about wines for Mother’s Day gifts on Canada AM, especially champagne for brunch. There’s even a “live action” shot with uncorking a sparkler. (Okay, not so much.) Here are my Top 20 Wines for Mother’s Day, either made by women or named for them. Often the latter were originally made by women. You’ll also find more suggestions in my Mother’s Day wines for Epicurious as well as for More Magazine. Jeff: It’s Mother’s Day, of course, on Sunday, and if you are planning on taking her out for brunch, you might want to […]

read more …

Read More

Spring Wines for Fish, Shellfish and Seafood

CTV News anchor Natalie Piero and I chat about wines for spring, including those that pair well with both fish and shellfish, as well as those that drink well on their own as an aperitif. Spring Wines for Fish, Shellfish and Seafood   Host: It’s the Natalie Show today ;)   Natalie: Easy to remember.   Host: Spring is here finally!   Natalie: Yes!   Host: And Natalie MacLean is here to talk about some of the spring wines.   Natalie: Absolutely!   Host: You change what you drink depending on the weather?   Natalie: Yes, I do. Like winter wardrobe, get out of those heavy sweaters, get […]

read more …

Read More

Getting Nutty at Alvear Montilla-Moriles Fortified Wine Tasting

Greg Hughes Wine Writer & Sommelier   For 18 generations, (nearly 300 years) the Alvear family have been making wine.  These wines use a similar production method as do the wines of Sherry, and therefore also have a similar style, yet they are unique. They are made from Pedro Ximenez grapes from Montilla Moriles instead of the traditional Palomino Fino grapes. We had the chance to taste the wines and discuss them with Maria Auxiliadora; the winemaker responsible for their continued quality. Pedro Ximenez (Pronounced Peh-droh ee-MAY-neth) is a small grape with a thin skin.  The Pedro Ximenez grapes are […]

read more …

Read More

World Malbec Day Celebrates Argentina’s Flagship Red Wine

Last night, we chatted about Malbec World Day and food pairings. Tune in here for our next Facebook Live Video Wine Tasting: www.nataliemaclean.com/live P.S. Click on the “Follow” and “Like” buttons on this page to get notified when we go live. You’ll find upcoming and past Live Tasting Videos here. If you’d like to read 46 comments for this tasting, or make a comment yourself, visit: https://www.facebook.com/natdecants/videos/10154975674214845/ Here’s a sampling of lively discussion from our tasting…  Natalie MacLean · 12:21 Here are the wines we’re tasting tonight: http://www.nataliemaclean.com/…/malbec-red-wine…/…See More  Lise Charest Gagne · 8:39 I like the mix. Try out […]

read more …

Read More

Salmon Dill Crepe Recipe Paired with Oyster Bay Sauvignon Blanc, New Zealand

Salmon Dill Crepes Paired with Oyster Bay Sauvignon Blanc By: Shari Goodman When you need a break from the busyness of the holiday season, it’s nice to catch up over a delicious but deceivingly simple make-ahead brunch. I used to think crepes were too difficult to make home. I thought of them as something special to be ordered when dining out. But I’ve discovered that although the first crepe often ends up in the garbage, a batch of crepes is easy to make and impressive to serve guests. You can make the crepes ahead of time and store them layered […]

read more …

Read More

Easter Wines for Fish, Lamb + Ham: Video

Wines for Good Friday fish, Easter brunch, lamb and ham are the focus of our chat on CTV News. In particular, red wines often clash with fish not because of the wine tannin and fish iodine, as previously thought, but rather because of high iron content in the wine. The iron comes mostly from the soil where the vines are grown, but can also be due to winemaking methods. Generalizing about which wines will be high in iron content is difficult. The iron in wine is thought to break down the unsaturated (good) fats in fish and creates that fishy […]

read more …

Read More

Versatile Vinho Verde: Spring Splendor in the Glass

Last night, we were joined by special guest, Pedro Costa, Head Winemaker of Aveleda Winery chatting about his Vinho Verde wines and why they’re such a great wine style for spring. This was actually a 2-part video series as I managed to melt down my computer’s CPU with multiple simultaneous broadcasting streams to Facebook Live, Twitter Live vis Periscope and YouTube Live Stream ;) You can watch part one above by clicking the arrow, then part two below. Cheers, Natalie Join us on the Sunday Sipper Club, April 9​ at 6 pm eastern (Toronto time)​ ​with special guest Food Network […]

read more …

Read More

Plonk Wine Videos Stumble Blindly into Brilliant Insight

In his book How to Love Wine, New York Times wine columnist Eric Asimov observes: “I’m sometimes dismayed that sommeliers confuse their professional training with what consumers need to know to enjoy wine. We don’t need to know whether you can identify wines blind. “Those are just parlor games for professionals. I think that professionals, like sommeliers, need to be able to communicate with the public in a language that they understand and that they find useful.” When I tasted wines blind with Eric at the paper’s headquarters several years ago, he lived those words. The blind tasting was to […]

read more …

Read More