Drinking the Green: St. Patrick’s Day Wines

March 17 is St. Patrick’s Day … which begs the question: Is there any wine that pairs with corned beef and cabbage? This in turn begs the question: Can we skip the corned beef and cabbage and just have wine? No matter. Traditional matches for this Irish meal usually include Irish stout, like Guinness. But what about wine? Corned beef is salty and cabbage is skunky: is there a wine for that? Yes, as long as you avoid those wines with a strong sulphur smell or taste, as well as big red wines with heavy tannins and oak. Your best bet […]

read more …

Read More

Wine Pairing: Corned Beef and Cabbage

Do you really need to celebrate St. Patrick’s Day with the liquid abomination of green beer? You bet your lucky stars, no! “Green wine” can be magically delicious. No, I’m not talking about wine that’s the colour green, but rather about wine that has green aromas and flavours such as lime, peas, asparagus (stay with me), green apple and herbaceous notes. These zesty wines dance a jig with corned beef and cabbage, shepherd’s pie and colcannon (mashed potatoes and green cabbage). When I think of ‘green’ wines, those that come to mind are zippy whites with herbal notes such as […]

read more …

Read More

Top 10 Green Wine & Food Matches for St. Patrick’s Day

Which wines go best with the “green food” that we’ll enjoy on St. Patrick’s Day, such as corned beef and cabbage or Irish stew? How about those fresh spring vegetables that will soon be on our plates? Which wines go best with the “green food” that we’ll enjoy on St. Patrick’s Day, such as corned beef and cabbage or Irish stew? How about those fresh spring vegetables that will soon be on our plates? Green foods are the problem children of the wine world. But as a stubborn hedonist whose grandmother’s name was Brophy, I’ve found some terrific wines to […]

read more …

Read More

Holiday Wine Team Tasting: Your Wines for Gift Giving and Entertaining

On Sunday, 22 wine-loving, football-sacrificing souls (it was Grey Cup) gathered to taste more than 70 spectacular wines. Click on the arrow above to hear about Jennifer’s favourite wine from the tasting, a Chilean Carmenere with bright acidity, nice little spice, great for a wide variety of foods. Jennifer MacDonald Havers Wine Columnist, Ottawa Citizen                 Monique explains her reasons for picking Taittinger Champagne to toast her celebration events.         Monique Ippolito Wine Columnist, Ottawa Living Magazine               Craig’s take on Beringer Quantum red […]

read more …

Read More

Chili n’ Cheese Cornbread Muffins Recipe Paired with Pinot Blanc

Chili n’ Cheese Cornbread Muffins This November all I want to do is curl up by the fireplace with a good book, cozy sweater, and some comfort food – specifically cornbread. These little cornbread muffins are full of cheesy goodness and pack a punch with slow-cooked chili. So get ready to turn the heat right up with these Chili n’ cheese cornbread muffins. I like to start with quality ingredients made locally, like creamy Canadian Provolone cheese, which tastes like heaven when melted into these muffins. That’s best washed down with a fresh and crisp Niagara white wine, like the […]

read more …

Read More

Discovering the Secret Side of Malbec Wine

By Priya & Alex, A Vine Romance “Come, let me show you another side of Malbec, my friend.” Winemaker Aurelio Montes Jr. spoke the lovely quote above. What distinguishes him from many of his peers is that he makes wines for consumers rather than for winemakers, because he considers himself “a consumer first and foremost.” Perhaps this is why both of us (Alex, the Sommelier and Priya the casual drinker) were able to enjoy the horizontal tasting of Kaiken wines in Toronto at Nota Bene restaurant last week. Over a lunch spanning a leisurely 3 hours (a lovely Argentinian custom we wish Canadians would […]

read more …

Read More

Fall Wines: A Warming Taste Trend

Wine styles are as seasonal as clothing. In the summer, I drink light, refreshing wines that remind me of a simple T-shirt and shorts: perfect for sun-baked beaches and country road strolls. But in the fall, my wine, like my clothes, becomes warmer, more layered and better able to combat those cool winds of October. In the video above, Leanne and I chat about fall fashions in wine, from the run-way to your dining room table. The wines featured in this show include: Robert Mondavi Private Selection Chardonnay, California Toasted Head Chardonnay, California Clos du Bois Cabernet Sauvignon, California Santa […]

read more …

Read More

Niagara Integrated Film Festival June 2015

By Alex and Priya – A Vine Romance Watching movies under the stars sounds lovely, watching them in the beauty of vineyards with a glass of wine in hand and it’s downright poetic! That’s what awaits you if you head out to the Niagara Integrated Film Festival June 18-21. The festival is entering it’s second year and recently held a media tour to give a hint of what attendees will experience. Let us tell you, you’re not going to want to miss out on this unique collaboration of wine & film. In fact, we’re giving away a pair of tickets […]

read more …

Read More

Charles Smith Rocks the Wine Scene with Music and Vino

By Melissa Pulvermacher We all think of pairing food and wine, but have you ever thought of pairing music with wine? Charles Smith, a self-taught winemaker, has brought a new element to the world of wine – soul. Smith is undoubtedly a full-bodied personality with a genuine passion for both music and wine. The only way to truly describe the experience of Charles Smith and his wines is to crank rock music and pour yourself a big glass of red or white… or both and just enjoy. During a 1999 road trip, when Smith was managing rock bands and concerts, […]

read more …

Read More

Peppercorn Roasted Beef Tenderloin Recipe Paired with Carmenere

Peppercorn Roasted Beef Tenderloin Prep: 5 min Inactive: 10 min Cook: 25 min Ingredients: 1 whole beef tenderloin, trimmed of all visible fat Salt 2 teaspoons sugar ½ cup tri-color peppercorns, crushed with a rolling pin 1 stick butter 2 cloves garlic, crushed Directions: Preheat the oven to 475 degrees F. Place the tenderloin on a roasting rack. Sprinkle generously with salt and sugar, which will deepen the savory flavors. Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for […]

read more …

Read More