Just in time for Easter and Passover we’re going to crack open some common wine and whisky myths.
And who better to lead our eggs-pedition than our favourite drinks expert Natalie MacLean, editor of Canada’s largest wine review site at nataliemaclean.com.
Welcome, Natalie.
Dina and Tim, as the Mad Natter, I’m egg-cited to hop into this topic with you! Clearly, the yolk’s on us for this episode 😉
Great! Where are we starting?
Many of us will be enjoying an Easter brunch of omelettes or quiche. So myth number 1 is that eggs are impossible to pair with wine.
Smash that buzzer, Dina!
Although eggs are tough on wine because they coat your mouth and contain sulfur compounds that make red wine taste metallic, a zesty sparkling wine like this St Regis Brut from France is an egg-cellent pairing.
St Regis Alcohol-Free Sparkling Wine
France
The bonus is that it’s alcohol-free! Who needs mimosas when you’ve got this bubbly, though it would also be excellent in a mimosa.
St.Regis offers crisp notes of green apple, pear and a hint of brioche, with a refreshing stream of fine bubbles that dance in the glass.
Did you know that alcohol-free sparkling wines undergo the same fermentation process as regular wines, but then have the alcohol gently removed? This preserves much of the flavour while making it perfect for morning celebrations or those abstaining from alcohol. My mother loves this wine.
I’d pair this with a sunrise salmon Benedict featuring perfectly poached eggs with golden, oozing yolks perched atop delicate smoked salmon and toasted artisanal sourdough, all draped with a silky hollandaise sauce infused with fresh dill and lemon zest. The swarm of bubbles cleanses and refreshes your palate after a soft-yolk dish coats your mouth, making each subsequent bite taste even better.
I see you have a red wine for us next.
I do indeed, the Mastronardi Cabernet Sauvignon from Lake Erie North Shore, Ontario.
Mastronardi Cabernet Sauvignon
Lake Erie North Shore, Ontario
Some folks believe that Canada isn’t warm enough to ripen the grapes for red wines.
Tell them they’re wrong, Tim!
Ontario’s Lake Erie North Shore in southwestern Ontario is one of Canada’s warmest growing areas, allowing Cabernet Sauvignon to reach full ripeness, creating wines that can stand shoulder to shoulder (elbow to elbow?) beside more famous regions.
This elegant Cabernet Sauvignon displays concentrated notes of blackcurrant, dark cherry, and cedar with a hint of mint and structured tannins that provide a satisfying grip.
I’d pair this with a rosemary-scented rack of lamb encrusted with a fragrant mixture of herbs, Dijon mustard and breadcrumbs, roasted to a perfect medium-rare with a caramelized exterior giving way to juicy, blush-pink meat inside, the richness balanced by the subtle gaminess that makes lamb so distinctive. The wine’s structure and fine tannins cut through the succulent fat of the lamb while complementing its robust flavour.
What’s this next red?
Another myth is that you should always decant wine before serving. Not always!
Smooth, lush wines like this Trivento Malbec shine without decanting, especially with BBQs.
Trivento Malbec
Mendoza, Argentina
Seriously who’s going to have a crystal decanter in the backyard?
Plus, you can raise a glass to World Malbec Day, which is today!
Did you know that most modern wines are filtered before bottling, making decanting for sediment rarely necessary these days? Save decanting for tannic wines or those with sediment.
This Malbec offers luscious flavors of ripe plum, black cherry, and violet with velvety tannins and a touch of vanilla from oak aging. I’d pair this with an Easter ham studded with cloves, the outside layer has a delicate crispness and the meat still juicy and tender beneath. The Malbec’s fruit-forward profile complements the sweetness of the ham while its tannins cut through the richness.
Let’s shift to whisky!
You got it! There’s a perception that Canadian whisky is only good for mixing in cocktails. Let’s all smash that buzzer!
To that I say fiddle faddle and we have to talk about the rabbit in the room! While Canadian whisky does make superb cocktails, they are completely worthy of being enjoyed neat or with a drop of water like this Beaver’s Dram small-batch whisky from Dunrobin Distilleries in Perth, Ontario.
Beaver’s Dram, Dunrobin Distilleries
Perth, Ontario
Never underestimate the Canadian beaver! This whisky offers intense notes of toffee, maple and orange-scented almonds with a lingering finish.
What could be a better Easter pairing than bunnies and beavers?!
Our floppy-eared friend is also Canadian created by Rochef Chocolatier a sensational, artisanal chocolate maker in Gatineau, Quebec but available across Canada in 500 grocery stores, gourmet food stores, Costco and online.
Since 2009, Rochef Chocolatier has been offering superior quality chocolates made by Roch Fournier, master chocolatier.
They are offered in a wide selection: dark chocolate 70% and 83%, milk, white, maple, coated or in bars, with fruits or with nuts, in the shape of figurines or fine chocolate, for cooking (fondue) or to enjoy (hot chocolate) and many others.
Rochef is proud to participate in the Cacao Horizon program, which aims to help cocoa farmers prosper and create self-sufficient farming communities that protect nature and children.
I’d pair this with a chocolate bunny banquet featuring artisanal dark chocolate rabbits filled with hazelnut praline and a touch of maple syrup, served alongside spiced nuts roasted with rosemary and brown sugar until golden and aromatic. The whisky’s complexity stands up to the rich chocolate while its sweetness echoes the maple notes.
Natalie, these suggestions are fantastic! Any final words of wisdom for our viewers?
“Wine and whisky, like life, are best savoured when you taste the truth for yourself.”
Thank you, Natalie! Where can we find you and these wines and whiskies online?
On Instagram, you can find me posting wine reviews and tips at:
Online, my website is nataliemaclean.com.
Posted with permission of CityTV Breakfast Television.
