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: Nova Scotia's premiere grape goes perfectly with what we are best known for here: seafood! Crisp citric acidity, tropical fruit, subtle butter & vanilla notes from barrel aging, this L'acadie Blanc was born to be with large Digby scallops, fresh from the Atlantic, pan-fired in butter, set atop a vanilla saffron risotto.
Why This Wine: This wine is fresh on the palate and medium-bodied, with creamy notes and a great finish. Although the chardonnay is unoaked, it's also made with 10% pinot meunier that was oaked. The result is the traditional buttery flavor of chardonnay without the overpowering oak to pair incredibly well with lobster in melted butter.
Why This Wine: I chose Recline Ridge's Shuswap Serenade because of a lovely fruity overtone that makes it the perfect counterpoint for seafood. This wine is wonderful with grilled B.C. salmon and a side of pear salsa. Throw in an outdoor setting on a soft summer evening and you have heavenly perfection.
Why This Wine: L’Orpailleur wines are among Quebec’s most consistent for quality. This light-bodied, refreshing seyval blanc and vidal blend pairs well with white fish, mussels, other shellfish and grilled tilapia served with a melon and mango salsa. Reach for it when you’re thinking Muscadet or Vinho Verde.
Why This Wine: What a gem from PEC! Mini bubbles showing the quality of the winemaking, with loads of delicious fruit, minerality and biscuit! Pairs perfectly with seafood, finger foods, fish, BBQ...pretty much everything! My favourite is BBQ'd spicy shrimp skewers on a patio.
See all nominations for the best Canadian wine with seafood