With autumn swiftly approaching, it’s time to finalize plans for one of our very favorite wintertime events – our Truffle Getaway in Provence. It is coming up on January 29th-February 4th, 2012. This event focuses on the king of truffles – the fragrant black melanosporum truffles that are found in the Provence region of France between mid-November and mid-February. I love the flavor of these incredible melanosporum truffles, but one of the best parts of the week is the truffle hunt with a local farmer and his dogs. It is really fun to tag along and watch the hunt take place. […]
Food & Wine Pairing
Riesling Paired with Smoked Trout Appetizers Recipe
Pat’s Smoked Trout Appetizers Paired with Riesling By Pat Anderson Who doesn’t love a crispy little ball of goodness that you can pop in your mouth between sips of wine? This is a mash-up of three different recipes, so I could come up with something original to serve guests as an appetizer with a chilled dry Riesling wine. The origins are taramasalata, a smoked trout and cream cheese spread, and a lamb croquettes recipe. Somehow, in the hot summer, I find cream cheese a bit cloying, and although I love taramasalata, I know it’s an acquired taste, and it can […]
Pairing Wine and Tomatoes is a Delicious Challenge
Bill Daley, the superb wine columnist from the Chicago Tribune, asked for my tips on pairing wine with tomatoes. You can find more of my tomato and wine pairings in the Drinks Matcher: click on Start with a Food, then Vegetables/Salads. These pairings are also in the mobile wine apps for iPhone, iPod Touch, Android and Blackberry. Since we’re just coming into tomato season, we have lots of delicious days ahead of us! Cheers, Natalie Bill Daley A ripe tomato deserves to be showcased at the table with, at least, a sprinkling of good salt and, at most, a […]
Pizza Pleasures in the Park Paired with a Crisp Sparkling Wine or Rose
August 15 is a big day of celebration in Italy. On Ferragosto, Assumption Day, Italians leave the big cities and head for the beaches and mountains to indulge in great food and family fun. Let’s join the celebrations and organize a picnic of tasty Italian fare right here in Canada. We’re going to prepare a delicious and easy Italian pizza, surround it with a platter of Canadian cheeses, and pair them with Italian wines. The beauty of pizza is that it’s great at room temperature. Make life easy on yourself and prepare the pizza the day before the picnic. […]
Zinfandel and Spicy Barbeque Sauce Make a Terrific Wine and Food Match
By Shari Goodman You can quickly make a complex and intense homemade barbecue sauce that sizzles. Simply blend all ingredients, then add smoke and meat, and you’ll have a license to grill. Sip some Zin with this ‘Que. Redemption Zinfandel 2007 ($21.95, LCBO) is peppery and full of blackberries worthy of tasting on its own, but it can easily battle it out with a steak. This bottle is from the Sonoma County in California where Zinfandels have a well-earned reputation. Barbeque is a summer ritual: gathering around the grill, catching up with friends and sipping something sippable. It’s quick, easy […]
Chimichurri Flank Steak Fajitas with Peppers and Manchego Recipe Paired with Catena Malbec 2008, Argentina
Chimichurri Flank Steak Fajitas with Peppers and Manchego Paired with Catena Malbec 2008, Argentina Chimichurri sauce is an essential part of Argentinean cuisine found on every dinner table. There are many variations on the recipe but the key ingredients include fresh parsley, garlic and vinegar. Some cooks add more garlic, some more chilies and others blend in fresh cilantro. Either way, this versatile sauce is a delicious accompaniment to grilled fish, chicken, chorizo sausages and especially steak. When it comes to pairing this steak with wine, my first choice would be malbec. Look for a malbec with lots of ripe […]
Pistachio Crusted Rack of Lamb Recipe Paired with Grant Burge The Holy Trinity 2007, Australia
Pistachio Crusted Rack of Lamb Paired with Grant Burge The Holy Trinity 2007, Australia French cut rack of lamb, encrusted with a blend of pistachio, herbs and Dijon, is the perfect partner for Grant Burge The Holy Trinity 2007. A blend of Grenache, Shiraz and Mourvedre, the wine offers lots of intense fruit with a touch of pepper and spice. Fine tannins and good acidity allow the wine to stand up to the richness of this dish giving a full lingering finish. Serve the lamb with a side of herb roasted new potatoes. Serves 4 ( 2 ribs per person) […]
Cheese Charms As The Grill Heats Up and Wines are Served
Nothing beats a barbecue after a day of fun in the sun. But hungry tummies aren’t always patient as the grill gets ready. A tasty Canadian cheese platter paired with some refreshing wine will help keep the wolves at bay. For the main course, I’m going to suggest one of my favourite Mediterranean-inspired meals, Grilled Pork Chops and Zesty Sauce Vierge with Feta. But first, let’s talk about our tasty cheese starter. Serve the cheese one at a time, and pair it with the right wine as you go. For starters go with a semi-soft Victor et Berthold from Québec’s […]
Miradoro Restaurant at Tinhorn Creek Now Open with Tasty Food and Wine Pairings
After years of anticipation and planning, Tinhorn Creek Vineyards opened a new restaurant at the winery on April 1 The restaurant, aptly named Miradoro, roughly translates to “Golden View” in Portuguese. This originates from Miradoro restaurant partner Manuel Ferreira’s (of famed Vancouver’s Le Gavroche) Portuguese background. Miradoro will serve market cuisine in a relaxed fine dining atmosphere. It seats 65 people inside with a 65-seat patio offering superb views of the scenic South Okanagan Valley. Ferreira has secured two exceptional individuals to run the restaurant whose knowledge and experience will make Miradoro a destination restaurant for tourists and locals alike. […]
Soup’s on! Cool summer soup paired with a zesty riesling, pinot grigio or sake
By Pat Anderson Summertime, and sometimes it’s just too darned hot out to eat a hot meal. Soup and salad makes a great combination, especially if it’s a creamy cold soup that you’ve made in advance, and only needs to be poured from a pitcher in the fridge into bowls! Vichyssoise is an adaptable cold soup. The original recipe calls for using leeks, those long mild onions Welshmen wear on St. David’s Day, but I’ve modified vichyssoise to use whatever interesting fresh greens are at the market. Mid-May, that means wild ramps. End of June or early July, the farmers […]
