Valentine’s Day is Saturday, and whether you’re planning an intimate dinner for two or celebrating with friends, pairing drinks with passion-inducing aphrodisiac foods can turn any evening into something truly memorable.
Who better to help us than our favourite drinks expert Natalie MacLean, editor of Canada’s largest wine review site at nataliemaclean.com.
Welcome, Natalie.
Great to be back with you! These libido-lifting matches will prove that the way to the heart is through the stomach, with a detour to the taste buds first.
Let’s start with what many consider the ultimate aphrodisiac. Tell us about oysters and what we should be drinking with them.
Oysters have a deliciously scandalous history! The ancient Romans named them as an aphrodisiac, though they also thought the same about turnips, so perhaps their track record was a bit spotty. Casanova, the legendary 18th-century Venetian lover, ate 40 oysters every morning for breakfast with his mistress in a bathtub built for two. Now that’s dedication!
The science actually backs this up. Oysters are loaded with zinc, copper, and iron, all essential minerals for male fertility and energy. The challenge with oysters is that briny, iodine flavour. You need something crisp and clean to refresh your palate.
These beautiful oysters, as well as the cheeses, chocolates and bacon were kindly provided by our friends at Rabba Fine Foods.
Rabba Fine Foods is a family-run business in the Greater Toronto Region with roots extending back to 1967. This urban grocer serves 37 neighbourhoods across the GTA. It is a cornerstone of the community, a reliable neighbourhood marketplace that is open 24 hours a day, 7 days a week (yes, even holidays!)
Rabba takes pride in their selection of fresh produce, “better-for-you” items, and the Rabba Kitchen which features hot and ready homestyle meals and the perfect late-night snacks.
Feel free to try Evolve Dealcoholized Sparkles from British Columbia.
Evolve Dealcoholized Sparkles 2025
Okanagan Valley, British Columbia
Crafted from 100% Okanagan Valley Gewürztraminer, this frizzante bursts with lychee, rose petal, and citrus notes.
What makes it special is that it delivers full aromatic character at just 0.24% alcohol, so you get all the celebration without any compromise. The golden hue is gorgeous, and those lively bubbles cut right through the oyster’s richness. You taste peach, tropical fruit, and bright citrus with a refreshing finish. It’s elegant, sophisticated, and proves you don’t need alcohol to create something extraordinary.
More Pairings
- Chilled oyster shooters with mignonette sauce, where plump, ice-cold oysters nestle in shot glasses with a tangy shallot and red wine vinegar mignonette, the cold brine mingling with sharp acidity for a bracing, sensual first bite
- Butter-poached lobster tail glistening with clarified butter, the sweet, tender meat pulling apart in succulent chunks, warm and silky against your lips with hints of tarragon and lemon
- Pan-seared scallops with citrus beurre blanc, where caramelized, golden-crusted scallops yield to a creamy interior, bathed in a velvety butter sauce bright with orange and grapefruit zest
- Smoked salmon carpaccio draped in paper-thin slices across the plate, silky and cool, topped with microgreens, capers, and droplets of crème fraîche that melt on your tongue
- Ceviche with fresh halibut, lime, and jalapeño, where raw fish “cooks” in citrus, turning opaque and tender, sparked by the heat of peppers and the cool crunch of red onion and cucumber
You mentioned there’s another sparkling from Evolve. What makes it different?
Now I also have the Evolve Light Sparkles at 7% that represents a whole new category between zero-alcohol and full-strength, that’s Goldilocks sweet spot. It’s for those moments when you want something with a bit more presence but still want to stay clear-headed for whatever the evening brings, if you know what I mean ;)
Feel free to try Evolve Light Sparkles 7% 2025.
Evolve Light Sparkles 7%
British Columbia
This beauty is crafted from classic Chardonnay and Pinot Noir, with a portion of the Chardonnay fermented in concrete, which gives it incredible texture. Hand-picked grapes from select vineyard sites, harvested early like traditional sparkling wine.
The colour is this delicate light pink, and the nose explodes with wild strawberry and ripe raspberry. On the palate, you get white peach, stone fruit, and candied lemon with vibrant natural acidity and a rounded mouthfeel. At just 7%, it’s refreshing and balanced, familiar yet unexpected.
Speaking of strawberries, they’re one of history’s most celebrated aphrodisiacs. The heart shape alone makes them romantic, but they also seem to be permanently blushing at their own tastiness. They’re also packed with vitamin C and antioxidants that boost circulation. This wine’s strawberry and raspberry notes make it a natural match.
More Pairings
- Chocolate-dipped strawberries still warm from the melted dark chocolate coating, where the fruit’s cool sweetness contrasts with the bitter richness, juice bursting as you bite through the glossy shell
- Fresh berry pavlova with clouds of whipped cream piled high on crisp meringue that shatters under your spoon, the cream dissolving on your tongue as raspberries and blueberries tumble through each bite
- Strawberry and goat cheese crostini where tangy, creamy cheese spreads across toasted baguette, topped with macerated strawberries that have surrendered their juices, sweet and slightly tart
- Prosciutto-wrapped melon with the salty, paper-thin ham clinging to cold, fragrant cantaloupe, each slice a perfect balance of sweet and savoury that melts in your mouth
- White chocolate raspberry tart with a buttery crust cradling silky white chocolate ganache, studded with fresh raspberries that pop with tartness against the cream
I should mention that Evolve Sparkling House is going all out for Valentine’s! On February 13th, they’re hosting “I Can Buy Myself Flowers,” a Galentine’s Day event with DIY bouquet workshops from Sahara Garden Art Co. You get a welcome glass of their Small Lot Rosé, create your own floral arrangement to take home, and enjoy a playlist of powerhouse female anthems. It’s $63, and honestly, who says you need a date to celebrate love?
Then February 14th and 15th, they’re offering “Brut + Brunch,” a three-course sparkling brunch created by Chef Bruno Terroso from OROLO Restaurant, with each course paired with Evolve sparklings. And if you’re more into chocolate, their “Cuvée + Cacao” experience pairs handcrafted chocolates with both sparkling and still wines in a seated, guided tasting. It’s romance you can actually taste.
Now let’s talk about rosé.
Whispering Angel Rosé
Provence, France
Whispering Angel is from Provence, pretty in pink, and you’ve probably seen it on Instagram. But this is a seriously great benchmark wine, like your photogenic friend who also happens to have a PhD. It’s transformed the entire Rosé category into the fastest-growing wine category globally.
Feel free to try Whispering Angel Rosé.
The name comes from the cherub carvings in the chapel at Château d’Esclans where it’s made. Now celebrating its 20th vintage, this wine has converted more rosé skeptics than any other I know.
It has a beautiful pale salmon-pink hue and opens with delicate red berries and citrus. The medium body is sculpted by brisk acidity that gives it real structure. This wine pairs with everything from oysters to these soft cheeses, like camembert and brie. They’re pure sensuality as they ooze like lava over crusty baguette, coating every crevice in your mouth. The creaminess needs that brisk acidity to cut through it. That’s exactly what Whispering Angel does. It’s heaven-sent. #FullCircleMoment
More Pairings
- Baked brie en croûte wrapped in golden puff pastry, the cheese molten and flowing when you cut into it, studded with caramelized figs and toasted walnuts, each bite rich and indulgent
- Camembert fondue for two, bubbling in a small pot, where you dip chunks of crusty sourdough into the stretchy, silky cheese that clings to the bread, fragrant with white wine and garlic
- Triple cream cheese board featuring Saint-André and Brillat-Savarin, impossibly rich and buttery, spreading like silk across water crackers, paired with honeycomb that drips golden sweetness
- Grilled peach and burrata salad where warm, caramelized peach halves nest beside torn burrata, the creamy centre spilling out, drizzled with aged balsamic and topped with fresh basil
- Truffle brie grilled cheese on brioche, pressed until the cheese oozes out the sides, the truffle oil adding earthy depth to the melted richness, the brioche golden and crispy
This next one surprised me. Bacon as an aphrodisiac?
I’m nominating bacon as one of the most potent aphrodisiacs on the planet! Here’s the science behind it. Studies show certain aromas increase blood flow to strategic areas. For men, it’s pumpkin pie and lavender. For women, cucumber and licorice. Basically, men feel romantic about Thanksgiving and women a day at the spa. Interestingly, people who lose their sense of smell also lose sexual appetite.
Now bacon hasn’t been scientifically proven yet but think about it. Is there anything sexier in the morning than someone who cooks bacon for you AND does the dishes afterwards? That’s not romance, that’s a marriage proposal!
For bacon, you need something with depth and complexity. Enter Licor 43.
Feel free to try Licor 43.
Licor 43
Cartagena, Spain
This premium liqueur has a fascinating backstory. When the Romans conquered Carthago Nova, they discovered a golden, aromatic elixir made with local fruits and herbs called Liqvor Mirabilis. The Romans banned it to avoid temptation, but the Carthaginians kept making it in secret. Prohibition never works, Rome. When will empires ever learn? That ancient elixir inspires Licor 43’s recipe today, made with 43 natural ingredients including Mediterranean citrus fruits and selected botanicals.
It’s now the number one selling Spanish liqueur in the world and the fastest-growing premium liqueur globally. The Wine Enthusiast magazine named the Carajillo (kaa·ruh·hee·ow) the best cocktail of the year. It has just two ingredients: Licor 43 and coffee:
Add ice cubes to your martini glass. Pour 50 millilitres of Licor 43, a shot of espresso and ice cubes into a shaker. Shake well. Pour over your ice in the glass – should froth at the top. It’s essentially a caffeinated hug that tells you everything is going to be okay even if you forgot to buy a Valentine’s card.
Online searches for Carajillos were up 11%, set to overtake searches for espresso martini. That’s because its versatility is incredible. You can use it in desserts like tiramisu, cheesecake, macarons, pancakes, crepes, or French toast. Basically, if it exists on a brunch menu, Licor 43 can make it better. It’s the overachiever of liqueurs.
More Pairings
- Maple-glazed bacon strips cooked until crispy and lacquered with dark maple syrup, each piece cracking between your teeth before dissolving into smoky, sweet, salty perfection
- Bacon-wrapped dates stuffed with manchego cheese, roasted until the bacon crisps and the cheese melts, the sweet date caramelizing around salty, savoury layers
- Candied bacon with brown sugar and cayenne, baked until the sugar crystallizes into a spicy-sweet crust, each strip glossy and crackling with heat
- Bacon and caramelized onion jam on toast points, where slow-cooked onions turn jammy and sweet, studded with bacon bits, spread thick on buttery brioche
- Chocolate bacon bark with dark chocolate melted and studded with crumbled applewood-smoked bacon, sea salt crystals catching the light, sweet and salty in every bite
And for chocolate lovers, you have something special.
Casanova loved chocolate too! He drank a cup of hot chocolate every day. It’s a wonder how he kept his trim manly figure. Chocolate ignites the same positive endorphins as being in love which is why I’ve been in a committed relationship with dark chocolate for ten years now. It’s chemistry and romance in one delicious package.
After 70 years, Licor 43 has just introduced a sibling worthy of the original.
Feel free to try Licor 43 Horchata.
Licor 43 Horchata
Spain
This is a light, deliciously silky Spanish liqueur inspired by horchata (or·chaa·tuh), the iconic Spanish drink, fused with the original Licor 43. It’s vegan, gluten-free, and absolutely delicious. Finally, a treat that checks all the dietary restriction boxes AND tastes amazing. Take that, rice crackers! The aroma alone is captivating: spice, citrus, roasted nuts, and a subtle floral touch of summer sunsets on the Mediterranean coast.
At 16% alcohol, it’s distinct from any other liqueur. The refreshing taste leaves no one indifferent. You either like it or you love it! It’s most commonly served over ice, and it’s a fun, tasty addition to fresh espresso or coffee.
The creamy, nutty character of horchata with the warmth of Licor 43 creates this perfect bridge to chocolate, especially dark chocolate where you get that beautiful contrast.
More Pairings
- Dark chocolate lava cake with a molten centre that flows like warm silk when you break through the crisp exterior, served with a scoop of vanilla bean ice cream melting into the chocolate
- Chocolate-dipped churros dusted with cinnamon sugar, crispy on the outside, soft and tender inside, served with warm chocolate ganache for dipping
- Chocolate pot de crème, impossibly smooth and rich, the spoon gliding through the silky custard, topped with a dollop of whipped cream and shaved dark chocolate
- Triple chocolate mousse with layers of white, milk, and dark chocolate, each one airy and light, dissolving on your tongue in waves of cocoa intensity
- Chocolate-covered espresso beans scattered across a wooden board with squares of artisan dark chocolate, hazelnuts, and candied orange peel, each bite a different texture and flavour
Natalie, these suggestions are fantastic! Any final words of wisdom for our viewers?
Here’s to the person who loves you enough to cook bacon but respects you enough to give you the last crispy piece.
May your heart stay light, your spirit bright, and your glass never find its bottom before the conversation does.
Thank you, Natalie! Where can we find you and these wines and spirits online?
On Instagram, I’m at @NatalieMacLeanWine and online, my website is nataliemaclean.com.
Posted with permission of CityTV’s Breakfast Television. Please drink responsibly.
