A Game of Clones: A Journey into Croatian Wine

By Andrea Shapiro The Republic of Croatia, located in Eastern Europe is one of the oldest wine growing countries in the world, and yet is relatively unknown to the average Canadian like me. The region possesses both mediterranean and continental climates and a soil structure that travels the spectrum, from sandy to volcanic. The result is a terroir that is proficient at yielding a myriad of varietals – everything from global mainstays such as Cabernet Sauvignon, Chardonnay and Merlot to indigenous grapes such as Graševina, Pošip and Plavac Mali. During the Cold War, as part of The Socialist Federal Republic […]

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Organic and Biodynamic Wine with Thomas Bachelder

Introduction Thomas Bachelder is a Canadian winemaking superstar on a mission when it comes to cool-climate Chardonnay and Pinot Noir. After studying in France and having a successful winemaking career in Canada, Thomas started his own label where not only does he make wine in Ontario, but he also has vineyards in Burgundy and Oregon. The Bachelder project started with the 2009 vintage with the three terroirs series: Three regions; Three wines. As he describes it, the hands, techniques and the palates remain the same, only the terroirs change.   Highlights When did Thomas realize he wanted to make wine? […]

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Blending Humour and Wine in South Africa with Charles Back, Fairview Wine

Introduction Charles Louis Back is the third generation owner of South African wine and cheese producer Fairview, in Paarl in the Western Cape Province. Charles Back studied winemaking at Elsenburg Agricultural College in Stellenbosch. He officially joined his family’s company in 1978 and took over full control in 1995 after the death of his father, Cyril. Today, Charles Back is known as one of the great entrepreneurs and innovators of the wine world – an individual who likes nothing more to swim against the stream. From the start, he has done things differently, introducing Mediterranean grapes such as Viognier, Tempranillo, […]

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Austrian Wine Pairings for Pasta, Gazpacho and Souvlaki

Sponsored Post by the Wines of Austria The culinary diversity of the Mediterranean kitchen is as popular as ever. And that’s a good reason for the Austrian Wine Marketing Board (AWMB) to deal with the theme Mediterranean Cooking & Austrian Wine. This much loved food goes far beyond pizza and pasta. Also Spanish tapas and gazpacho are experiencing a revival, especially as summer hits. In any case, Mediterranean cooking accompanied by Austrian quality wines – light and fresh, in particular – promises to deliver an array of wonderful culinary experiences. Mediterranean Delectables Paired with Fine Wines In general, dishes such […]

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The Secret to Sauvignon Blanc Wine? (Video)

Leanne and I had great fun chatting about Sauvignon Blanc on CTV as a lead up to Sauvignon Blanc Day May 4. You can watch the video segment above by clicking on the arrow. You can also watch our second wine video.         Santa Rita Reserva Sauvignon Blanc 2017 Casablanca Valley, Chile                 Sacred Hill Wine Company Sauvignon Blanc 2016 Marlborough, New Zealand                 Santa Rita 120 Reserva Especial Sauvignon Blanc 2017 Central Valley, Chile                 […]

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Spring Wines for Fish, Shellfish and Seafood

CTV News anchor Natalie Piero and I chat about wines for spring, including those that pair well with both fish and shellfish, as well as those that drink well on their own as an aperitif. Spring Wines for Fish, Shellfish and Seafood   Host: It’s the Natalie Show today ;)   Natalie: Easy to remember.   Host: Spring is here finally!   Natalie: Yes!   Host: And Natalie MacLean is here to talk about some of the spring wines.   Natalie: Absolutely!   Host: You change what you drink depending on the weather?   Natalie: Yes, I do. Like winter wardrobe, get out of those heavy sweaters, get […]

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How do you serve icewine? Food pairings with icewine?

How do you serve icewine? Serve icewine chilled; an hour or two in the fridge will allow it to reach the ideal drinking temperature of 10C-12C. The traditional time to serve it is at the end of the meal, when most people already feel full. Many producers feel that icewine shouldn’t be called a dessert wine, as it stereotypes the wine into being consumed only at the end of a meal, when most people are already full. Conversely, French sauternes is also served at the beginning of a meal with dishes such as foie gras and cheeses. Icewine works equally […]

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Recipe: White Fish,
 Potato Gratin, Garlic Braised Baby Spinach, Lemon Poppy Seed Vinaigrette

Crisp cool climate chardonnay and Ontario whitefish is a classic pairing, enhanced by the rich leek and potato gratin. Meet On the Twenty Restaurant’s Chef Romano where he will present more delicious fish dishes at the Fins, Fowl & Flint Luncheon at Cave Spring Cellars on July 21. Tickets on sale at coolchardonnay.org. Serves 4 4 – 6 oz portions Ontario white fish (skin on optional) 4 pounds Yukon potato (peeled) 1 pound leeks (washed and sliced thin) bottoms only 1 liter cream 2 garlic cloves 2 pounds spinach ½ cup Cave Spring Juice 1 lemon 1 tbs poppy seeds […]

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Crab Cakes, Corn, Fennel Recipe with Inniskillin Chardonnay

Crab Cakes with Corn & Fennel A tasty summer dish where the corn and fennel enhances the natural sweetness of the crab. The richness of the crab and the toasted notes from the panko crust is enhanced with the balanced characteristics of cool climate Chardonnay. Explore the versatility of cool climate chardonnay with your favourite summer foods at the International Cool Climate Chardonnay Celebration July 20-22. Tickets on sale at www.coolchardonnay.org. Serves 4   1 lb Jumbo Lump Crab Meat (or Backfin) 2 Tbsp Mayonnaise 2 Tbsp Unsalted Butter ½ cup Fresh Corn Kernels (or frozen) ½ cup Fennel, finely […]

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Salmon Dill Crepe Recipe Paired with Oyster Bay Sauvignon Blanc, New Zealand

Salmon Dill Crepes Paired with Oyster Bay Sauvignon Blanc By: Shari Goodman When you need a break from the busyness of the holiday season, it’s nice to catch up over a delicious but deceivingly simple make-ahead brunch. I used to think crepes were too difficult to make home. I thought of them as something special to be ordered when dining out. But I’ve discovered that although the first crepe often ends up in the garbage, a batch of crepes is easy to make and impressive to serve guests. You can make the crepes ahead of time and store them layered […]

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