Sponsored Post: Text and Photos by Santa Margherita It turns out that Santa Margherita’s white wine, the celebrated Pinot Grigio, is remarkably ‘green’. With the Italian winery undertaking extensive sustainable practices, at home and now here in Canada, to ensure that production and distribution of the wine has no impact on the environment. In fact, the bottle is now Carbonzero Certified. In honour of Earth Month, from April 1st – April 26th Santa Margherita will be planting trees across Canada. Fifty cents from each sale of their celebrated Pinot Grigio in Ontario and British Columbia will be donated to support […]
Appassimento Wines Featured in LCBO Vintages April 12
Appassimento wines, passito-style wines that use a traditional winemaking process, are part of one of the hottest trends right now in many wine regions, from Italy where it originated to Ontario where there is tremendous experimentation. Many of these wines will come out on liquor store shelves in the April 14 LCBO Vintages Release. I’ve posted my Appassimento reviews and ratings of the best wines in this style available now. Northern Italy’s Veneto wine region developed this technique originally of drying red wine grapes on straw mats in a temperature- and humidity-controlled rooms for 3-4 months. The grapes lose 30-40% […]
Wine Descriptions and Adjectives Chart
This is a very helpful chart with 120 key wine descriptions and adjectives for a range of wine styles. You can see a larger wine chart here and even order it as a poster from Wine Folly. You may also find the UC Davis Wine Aroma Wheel helpful.
Wine and Lamb Pairings for those who aren’t Sheepish
The other Easter classic, roasted or grilled lamb, is one of the easiest foods to pair with wine. Juicier in texture than turkey, milder in flavor than beef, the classic match for its savory flavors are the cabernet sauvignon blends of Bordeaux. But many dry and robust reds will also work, such as Spanish rioja and Rhône Valley syrah blends. Also good matches are the lush, fruity cabernets from New World regions, such as California, Chile, Canada and Australia. However, with more succulently prepared lamb dishes, many people prefer the more austere, restrained flavors of Old World reds. In fact, […]
Canadian Havarti and Zucchini Stacks Recipe with Chardonnay or Cabernet Franc
Spring Appetizers for All Spring is definitely in full bloom. It brings a smile to my face to see people finally coming out of hibernation and spending more time together, which makes hosting a spring gathering a great idea. If you’re like me and want to invite some friends over to usher in the warmer weather, I have the most delicious recipe for you to try. Every time I make these Canadian Havarti and Zucchini Stacks I receive tons of compliments on them – the melted Havarti is absolutely mouthwatering and perfectly complements the sweetness of the baked zucchini slices. […]
Pairing Wine with Blue Cheese, Stilton, Gorgonzola, Benedictin
The most difficult cheeses to pair with wine are blue cheeses, as their strong taste and powerful saltiness tends to make red wine taste bitter and hot. Salt accentuates many aspects of food, including its flavor, and that’s usually a good thing. However, it can also intensify both tannins and alcohol. The best foil for salt is sweet, so avoid dry and off-dry wines and go straight for the sweeter ones: late-harvest chenin blanc, gewürztraminer, and riesling all have the required richness and flavor. Better still is the French dessert wine sauternes, made from grapes that are attacked by a […]
Pairing Wine with Cheddar Cheese, Parmigiano, Beaufort, Gruyere
Most of the wine and cheese pairing tips I’ve shared so far may make it sound as though lovers of full-bodied red wines are out of luck when it comes to cheese. However, the longer a cheese ages and ripens, the higher its concentration of butterfat, the stronger its flavors become, and the greater likelihood it can hold its own against a robust red. Hard cheeses, such as gruyère, cheddar, beaufort, and parmigiano become not just stronger but also more balanced in terms of their flavors, salt, and acidity. Their flavors even mimic some of those in mature, full-bodied reds, […]
Pairing Wine and Brie or Camembert Cheese
You Can Never be Too Rich or Too Creamy By Natalie MacLean Double- and triple-cream cheeses are tough to match with wine because their creamy texture can smother wine and make it taste thin. But who can resist a rich brie, its white lava oozing onto your baguette and its creamy aromas blooming in your mouth? A good match is a robust white, such as a barrel-fermented or barrel-aged chardonnay that has undergone a malolactic fermentation from California, Chile or Australia. Such wines have aromas of vanilla, smoke, toast, and various woods, such as cedar, oak, or pine. Both the […]
Pairing Wine and Goat Cheese and Mozzarella
The Unbearable Lightness of Fresh Cheese By Natalie MacLean Fresh and semi-fresh cheeses, such as mozzarella and goat cheese pair with wine well, and are the easiest of cheese styles to pair with wine as their flavours are mild. They go especially well with light white wines, of 12 percent or less alcohol, that have bright notes of fruit and crisp acidity, such as riesling, sauvignon blanc, and pinot grigio. Tip: If you’re not sure about a wine’s acidity, check the label or tasting note for descriptors such as green apple, lemon, lime, orange, or grapefruit. The classic match of […]
Cheese and Wine Pairing Tips: From Brie to Blue
Few things go together as naturally, simply and deliciously as wine and cheese. The question is, what kind of wine? And what kind of cheese? Pairing the two is more complex than you might think. “No rules apply because we all taste things differently,” says Alice Spurrell, owner of Les Amis du Fromage cheese shops in Vancouver as well as the cheese-themed restaurant Au Petit Chavignol. “The best thing is to be adventurous and just try a cheese with a wine. You want a good taste in your mouth. And the only way to discover that is to put them […]
