Sip Into Spring: The 5 Hottest Wines & Spirits for the New Season

Spring is in the air, and with it comes a sense of renewal! What better way to toast a fresh start than with some tasty wines and spirits?

And who better to lead the toast than our favourite drinks expert, Natalie MacLean, editor of Canada’s largest wine review site at nataliemaclean.com.

Welcome, Natalie.

Tim, it’s great to raise a glass to you in your new roles on this beautiful new set!

Tell us about the first wines.

I’ve grouped these wines in twos in honour of you as the dynamic new duo! So feel free to smell or taste the first two wines from the Niagara winery Big Head.

Big Head Chardonnay Stone
Niagara-on-the-Lake, Ontario

I thought of you immediately when I selected Big Head wines not for ego, but for your imagination, and the big, creative ideas that you’re bringing to this show.

In fact, this versatile Chardonnay reminds me of the versatility of people.

Like you, this wine is zesty with its aromas of crunchy golden apple and warm buttered toast.

I’m not saying that you smell like buttered toast, though if you did, it would definitely be artisanal sourdough 😉

On the palate, this Chardonnay is rich and complex with a beautiful mineral backbone that gives it elegance and longevity.

I’d pair this with a spring awakening risotto made with tender asparagus, fresh peas, and delicate lemon zest that brings out the wine’s crisp acidity, all finished with shavings of aged Parmesan that echoes the wine’s complexity.

The robust Cabernet Sauvignon reminds me of your career trajectory, Tim.

Big Head Cabernet Sauvignon Select
Niagara-on-the-Lake, Ontario

It starts bold, if a little rough around the edges, then continues to develop with complexity and depth as it opens up.

The Cabernet is bursting with notes of black currant, cedar, and a hint of dark chocolate.

There’s a wonderful structure to this wine with firm tannins that will help it age beautifully.

I’d pair this with a new horizons beef tenderloin crusted with cracked black pepper and fresh herbs, seared to perfection with a caramelized exterior and a tender, juicy center, served alongside roasted root vegetables that bring out the earthy notes in the wine.

Did you know that Niagara-on-the-Lake has a unique microclimate created by Lake Ontario that helps protect the vines from extreme temperature fluctuations?

This allows winemakers to produce these exceptional cool-climate wines with both power and elegance.

Tell us about our next duo.

These Tread Softly wines from Australia are brand new to the market here this month.

Tread Softly Pinot Grigio
South Australia

Not only are they certified sustainable and bottled in lightweight glass, but they also plant a tree for every case sold.

So far, they’ve planted 2.5 million trees, the equivalent of taking 35,000 cars off the road.

We’re going green here, Tim, in honour of your Irish heritage.

The Pinot Grigio is crisp and refreshing with notes of green apple and lime zest.

It’s lighter in alcohol than many Australian wines, but still full of character.

I’d also pair it with a gentle-beginnings seafood ceviche where delicate pieces of fresh scallops and snapper are lightly “cooked” in lime juice, tossed with crisp cucumber, ripe avocado, and fragrant cilantro that together match the wine’s bright, clean profile.

And its red counterpart?

Their silky-smooth Pinot Noir is all about ripe cherries and subtle spice.

Tread Softly Pinot Noir
South Australia

It has a lingering finish that stays with you long after the last drop.

A fascinating fact about Pinot Noir – it’s one of the oldest grape varieties in the world, dating back more than 2,000 years.

It’s also one of the most genetically unstable grapes, which is why you find so many different clones and expressions of it around the world!

I’d pair this with a duck breast seared until the skin is crackling crisp, then sliced thin to reveal a perfectly pink interior, served with a cherry reduction sauce that mirrors the wine’s fruit notes and wild mushroom risotto that complements its earthy undertones.

Now we’re moving to Chile with Santa Rita. Tell us about these wines.

I have the superb Reserva 120 wines from Santa Rita in Chile.

Santa Rita Reserva 120 Sauvignon Blanc
Central Valley, Chile

The Sauvignon Blanc is bursting with lemon zest – bold and confident for someone who thrives on a fast-paced morning show.

The 120 commemorates the 120 resistance fighters who battled the invading Spanish army to secure Chile’s national independence in 1823.

The winery hid them in their cellars and saved their lives. These wines are not just a taste of Chile, but also a sip of history.

It’s also vibrant and refreshing with gorgeous tropical fruit notes and a clean, crisp finish.

I’d pair this with an Italian-inspired welcome back linguine alle vongole where tender clams are gently steamed open in a fragrant broth of white wine, garlic, and fresh parsley, then tossed with al dente pasta that’s been finished in the briny, aromatic cooking liquid.

The bright acidity in this wine cuts through the richness of the dish while complementing the delicate flavors of the seafood.

This Cabernet offers aromas of blackcurrant and cedar. It’s modern with a classic twist, much like your bowties and sartorial sensibility, Tim.

Santa Rita Reserva 120 Cabernet Sauvignon
Central Valley, Chile

I’d pair this with a homecoming celebration osso buco where veal shanks are slowly braised in a rich tomato sauce with vegetables and herbs until the meat is fall-off-the-bone tender, served with saffron risotto that soaks up all those amazing flavors.

Now we’re shifting to spirits! Tell us about your first selection.

In 1972, the Forty Creek distillery opened and more recently, was named Whisky Maker of the Decade at the Canadian Whisky Awards.

Forty Creek Copper Bold
Niagara

Tim, you attended Brock University in the heart of Niagara wine country.

Well, the Forty Creek Copper Bold has intense toffee aromas like a bourbon, but with spicy rye notes.

This whisky gets educated through extended barrel aging, creating incredible complexity, much like your morning commentary, Tim.

Did you know that Canadian whisky must be aged for at least three years in wooden barrels?

Forty Creek takes this much further with their special aging process, creating their distinctive smooth yet complex profile.

I’d pair this with a fresh perspective maple-glazed bacon where thick-cut artisanal bacon is slowly baked with pure Canadian maple syrup and a touch of bourbon until it achieves that perfect balance of sweet, salty, smoky, and crisp – an irresistible accompaniment to this premium whisky.

We also have the Forty Creek Honey Spiced Whisky.

Forty Creek Honey Spiced Whisky
Niagara, Ontario

It’s spiced but subtly sweet, so it hits the middle ground between bourbon and rye.

Serve it with lemonade for a refreshing drink as we head into warmer weather.

And our grand finale?

Fireball Cinnamon Whisky was originally developed in Canada in the mid-1980s and has become one of the country’s most popular whisky brands.

Fireball Cinnamon Whisky
Montreal, Quebec

It’s still made in their Old Montreal Distillery, a blend of Canadian whisky with natural cinnamon flavour to give it a fiery kick.

The brand-new Fireball Apple Cinnamon ready-to-drink format brings together ripe, juicy sparkling apple juice with the cinnamon spice of Fireball.

Fireball Apple Cinnamon
Montreal, Quebec

It’s the perfect combo for pure refreshment. Here we come summer!

I’d pair this with a brave new world dark chocolate fondue where the richness of melted bittersweet chocolate is enhanced with a hint of cayenne pepper to mirror the whisky’s spiciness, served with fresh strawberries, banana slices, and buttery pound cake cubes for dipping into the velvety, decadent mixture.