Poutine Recipe Paired with Australian Shiraz

November - Post 2Warm up to the Weather with some Afternoon Delight

One thing most people don’t know about me is that I absolutely love poutine. It’s as Canadian as you can get, and it is simply delicious. Homemade fries? Yes. Fresh gravy? Yes.

Melted, mouth-watering Canadian Cheddar cheese curds? Yes, yes, yes! While it’s not something I make every day, I like to make sure it’s as good as possible when I do make it. That’s why I love this simple recipe for Traditional Poutine.

With Canadian Cheddar cheese curds and homemade gravy, it leaves me feeling full and happy until the next time I decide to indulge again. This recipe also yields 4-6 servings, so be sure to invite a few girlfriends over and share the deliciousness with them as well.

And of course, no girlfriend get-together would be complete without a little vino. When pairing with poutine, you want something homely and comforting. Wakefield Wines Syrah Shiraz is a gorgeous full-bodied red with flavors of blackberry, plum, vanilla, and spice that would do just the trick. You could also try Peter Lehmann Wines Weighbridge Shiraz. An extra dry Australian red, it’s full body and soft notes of vanilla will leave your taste buds singing with delight.

Now you have the perfect reason to huddle by the fireplace together and prepare for the cold weather that’s to come. Because as we know, the only thing more Canadian than poutine is sub-zero temperatures.
Wakefield Shiraz Syrah
Traditional Poutine
8 cups (2 L) unpeeled yellow-fleshed potatoes, cut into sticks or quarters
¼ cup (60 mL) melted butter or frying oil
1 lb (450 g) cheddar cheese curds

1 tbsp  (15 mL) butter
½ onion, chopped
¼ cup (60 mL) cider vinegar
1/3 cup (750 mL) beef broth
¼ cup (60 mL) tomato paste
3 tbsp (45 mL) flour
2 tbsp (30 mL) HP Sauce
2 tbsp (30 mL) soy sauce    Peter Lehmann Shiraz
1 tsp (5 mL) Worcestershire sauce
Freshly ground pepper

Preheat oven to 425°F (220°C) OR heat oil in a fryer.
Toss potatoes with melted butter and spread onto a baking sheet. Bake in oven for 25–30 minutes or until tender and golden, turning potatoes over a few times during baking.


Fry potatoes in oil until tender and golden. Drain on absorbent paper.

Meanwhile, in a skillet, melt butter and brown onions on medium heat. Add vinegar and brown sugar. Bring to a boil and let boil for 3–4 minutes.

Pour beef broth into skillet and return to a boil. Mix remaining sauce ingredients and add to skillet, stirring with a whisk.

Let simmer until thickened.

Divide potatoes into 4 bowls, garnish with cheese, top with sauce and enjoy.



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