Vote for your
wine and food pairings
in The Great Canadian Wine Match.
This battle of the bottles is a fun, “bottoms up” way for you to tell others about your crave-worthy combos and discover theirs, too!
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Why This Wine: The bold ripe-fruit flavour pairs perfectly with beef: spicy grilled hanger steak or braised beef short ribs. I first tried this wine while enjoying the amazing view of the Annapolis Valley from the Luckett Vineyard’s patio on a gorgeous summer day. Every time I drink it, I’m transported back to that place and time.
Why This Wine: Both the trees for the oak barrels and the grapes for the wine grow side by side in the county. It was aged for 18 months in county oak. Peppery aromas with mouth-filling berry fruit and hints of tobacco, soft tannins and an enticing chocolaty finish make it a perfect match for a pepper beef dish.
Why This Wine: This merlot-dominated blend has both the structure and fruit to fully compliment a juicy rare rib-eye. I'm sure not everyone has heard of the wines from Dover Vineyards out of Norfolk County, but you definitely should become familiar with this emerging region that will soon have its DVA status!
Why This Wine: The Cab Sav's tannins love the gristle in steak, but it also has ripe dark fruit notes, and hint of Chai spice that make it hard to set the glass down while you cut into your beef. To make the tannins work a little harder, I'd try this wine with bacon-wrapped tenderloin in a mushroom sauce.
Why This Wine: I first had this with spaghetti and was pleasantly surprised that you could pair a light sparkling cider with a beef dish! It was delicious with the tomato based meat sauce but I can see it going perfectly well with pork tenderloin, turkey, cheeses, warm apple crumble with custard.
See all nominations for the best Canadian wine with beef