Welcome back! Winter is here, and we’re doing something a little different today. We’re pairing drinks with your winter wardrobe.
Who better to help us than our favourite drinks expert Natalie MacLean, editor Canada’s largest wine review site at nataliemaclean.com.
Welcome, Natalie.
Great to be back with you! Fashion meets fermentation today – we’re matching the textures of your favourite winter pieces with the sips of the season.
Wine is like fashion for your taste buds. Some days you want bold and structured, other days you want soft and flowing. And some days you want sweatpants and boxed wine, but we’re not filming that episode.
I’ve turned it into a game. You’re going to guess which drink pairs with which wardrobe piece, so we’re doing a mashup between your closet and your cellar. Finally, a reason to justify both my two shopping habits.
Oh, I love a challenge! So what are we matching?
We have five fashion staples: a cashmere sweater, a classic trench coat, a silk scarf, a crisp linen shirt, and a little black dress. And we have five drinks to match with them. Let’s dive into the first one! It’s speed dating, but without the
Alright, let’s start!
This is Seedlip Spice 94, a sophisticated non-alcoholic spirit perfect for those wanting an elegant drink during the holidays without alcohol. Feel free to try it as you guess which fashion piece pairs best with it.
Seedlip Spice 94, Non-Alcoholic Spirit
England
Hmm, let me think. Cashmere sweater?
Good guess! This pairs with the cashmere sweater because Seedlip Spice 94 is crafted from a unique blend of aromatics. With notes of warm baking spices, citrus, and a hint of spice, it delivers a sophisticated and complex flavour profile that elevates any non-alcoholic cocktail, perfect for hosts looking to impress every guest at the table.
You get warm spice-led flavour from allspice berries sourced from Jamaica, citrus top notes from lemon and grapefruit peels, and a long bitter finish from high-quality barks. It wraps around you like your favourite cashmere sweater, soft, comforting and warming, with these gorgeous aromatic layers that keep you coming back for more. And unlike actual cashmere, this won’t pill or shrink to the size of a doll’s outfit if you look at it the wrong way.
Fun fact: Seedlip was the world’s first distilled non-alcoholic spirit when it launched in 2015. The founder spent two years perfecting the recipe using a 300-year-old distillation method from a farmer’s handbook.
You can buy Seedlip online and have it shipped to your door from Well.ca, Amazon and others.
How would you serve this?
Versatile and aromatic, Seedlip Spice 94 works beautifully in both classic and modern non-alc cocktails. Enjoy it simply with tonic over ice garnished with a pink grapefruit peel, in a non-alcoholic espresso martini, or with ginger ale over ice, garnished with an orange full moon. These effortless serves offer a refined, balanced experience for any holiday gathering.
If someone loves this style, what else should they explore?
Try Seedlip Grove 42, another non-alc spirit from this producer that has bright and citrus-forward with notes of blood orange, mandarin, and lemongrass. While Spice 94 gives you those warm winter spices, Grove 42 brings sunshine and zest, making it a great option for non-alc holiday-inspired cocktails with a lighter profile. You could also explore non-alcoholic amaro-style spirits, which offer botanical and bitter notes perfect for sophisticated sipping. The non-alc spirit category has evolved so much that you can now be sober and still more interesting than everyone else at the party.
You can buy Seedlip online and have it shipped to your door from Well.ca, Amazon and others.
Seedlip Grove 42, Non-Alcoholic Spirit
England
That sounds incredible. What should we pair this with food-wise?
Pairings
- Spiced butternut squash soup with toasted pumpkin seeds. The velvety, golden soup echoes the warm spice notes in the Seedlip, while the crunchy seeds add textural contrast. Steam rises from the bowl, carrying hints of nutmeg and sage that mingle beautifully with the cardamom notes in your glass.
- Maple-glazed roasted carrots with fresh thyme. These caramelized beauties glisten with their sticky-sweet coating, their natural earthiness enhanced by woodsy thyme. The roasting process brings out their inherent sweetness, which plays perfectly against the citrus and spice complexity of the spirit.
- Warm gingerbread with cream cheese frosting. The cake is moist and dark, redolent with molasses and crystallized ginger, its spicy warmth echoing every aromatic layer in your Seedlip. The tangy frosting cuts through the richness, creating balance in every bite.
- Roasted Brussels sprouts with crispy pancetta and balsamic reduction. The sprouts are charred at the edges, nutty and slightly bitter, while the salty pancetta and sweet-tart balsamic create a flavour symphony. This dish’s complexity matches the botanical layers beautifully.
- Spiced apple tarte tatin with vanilla bean ice cream. The pastry is golden and flaky, with apples that have turned jammy and amber from slow caramelization. Cinnamon and star anise perfume the dish, while cold vanilla ice cream melts into the warm fruit, creating that hot-cold sensation that’s pure magic.
Those all sound amazing. What’s next?
Tis the season for bubbles! This is Campo Viejo Cava. As you try it, think about which fashion piece do you think belongs with this Spanish sparkler? And no, yoga pants is not one of the options, though I respect the reach for comfort.
Campo Viejo Cava
Brut, Spain
I’m going to say the trench coat!
Yes! You got it! Campo Viejo pairs perfectly with that classic trench coat you’ve had for years. You know the one, timeless, elegant, goes with everything. It gives you that mysterious vibe of “I might be an international spy or I might just be going to the pharmacy to buy toothpaste.”
This Spanish sparkler is made using the traditional method, just like Champagne, but at a fraction of the price. You get beautiful fine bubbles, crisp green apple, citrus, and freshly baked bread from the extended lees aging. It’s the overachiever of the sparkling wine world, delivering Champagne quality without the Champagne attitude.
It’s bone-dry, refreshing, and has that effortless sophistication. Like your trench coat, it works for everything from a Tuesday morning meeting to a Saturday night celebration. The finish is clean and bright, with a subtle almond note that keeps you coming back for another sip.
Fun fact: Did you know that Cava must be aged for a minimum of nine months, but many producers age it much longer? This extended contact with the yeast gives it those beautiful toasty, brioche notes that make it taste so complex. Nine months. That’s longer than most of us stick with our New Year’s intentions, and this wine actually finishes what it starts.
If someone loves this, what else should they try?
If you love Cava, try a Crémant from France, which also gives you elegance at a great price point. Same celebration in the glass, just with different accents.
Pairings
- Smoked salmon blinis with crème fraîche and fresh dill. These delicate buckwheat pancakes are topped with silky pink salmon, its smokiness balanced by the tangy cream. The dill adds a bright herbaceous note that dances with the citrus in the Cava, while those bubbles scrub your palate clean between bites.
- Crispy fried calamari with lemon aioli. The squid is golden and crackling, dusted with sea salt and a whisper of cayenne. The aioli is garlicky and rich, its creaminess cut beautifully by the wine’s acidity, while the effervescence lifts the fried richness right off your tongue.
- Aged manchego with quince paste and marcona almonds. The cheese is firm and nutty, with those distinctive crunchy crystals that crackle between your teeth. The sweet quince paste provides fruity contrast, while roasted almonds echo the wine’s own almond notes perfectly.
- Oysters on the half shell with mignonette sauce. These briny beauties arrive ice-cold, their shells glistening. The shallot-vinegar mignonette adds sharpness, and when you follow with a sip of Cava, it’s like the ocean meeting a citrus grove.
- Truffle-butter popcorn with parmesan. This isn’t movie popcorn, it’s luxury snacking. Each kernel is coated in melted truffle butter and showered with shaved parmesan. The earthy truffle and umami cheese find their match in the Cava’s brioche notes, while the bubbles keep everything light.
I’m on a roll! What’s our next pairing?
We’re staying with bubbles but adding some colour. This is Saintly The Good Sparkling Rosé. As you try it, think about wardrobe piece matches this pretty-in-pink sparkler?
Saintly The Good Sparkling Rosé
Canada
The silk scarf!
Exactly right! This gorgeous pink sparkler pairs with that silk scarf you wear when you’re feeling happy. You know, the one that feels like liquid luxury.
This gorgeous pink sparkler is a winter sunset in a glass. It’s delicate and refined, with flavours of fresh strawberries, raspberry, and a hint of rose petal. The bubbles are fine and persistent, creating that creamy mousse texture on your palate.
There’s a lovely balance between fruit sweetness and crisp acidity, making it dangerously easy to drink. The finish is clean with a whisper of citrus zest. This winter rosé. It knows how to dress in layers. Unlike me, who just keeps adding sweaters until I can’t move my arms.
Fun fact: sparkling rosé gets its colour from brief contact with red grape skins, typically just a few hours. This short maceration gives it that beautiful blush hue without extracting too much tannin, keeping it light and elegant. It spends just enough time with them to make an impression without getting drawn into any drama.
If I love sparkling rosé, what else is out there?
Try a Rosé Prosecco from Italy for a fruitier expression. And if you really want to splurge, Rosé Champagne is a terrific expression of this style.
Pairings
- Prosciutto-wrapped figs with goat cheese and honey drizzle. The figs are plump and jammy, their sweetness amplified by a golden thread of honey. The salty prosciutto adds savoury depth, while tangy goat cheese creates the perfect contrast. It’s a flavour combination that mirrors the wine’s own balance of fruit and acidity.
- Seared scallops with brown butter and pomegranate seeds. The scallops are caramelized to golden perfection, their sweet flesh contrasting with nutty browned butter. Ruby pomegranate seeds burst with tart juice, their jewel-like appearance matching the wine’s pretty pink hue while their acidity harmonizes beautifully.
- Charcuterie board with rosemary crackers and fig jam. Arrange paper-thin slices of salami, chunks of aged cheddar, and creamy brie alongside sweet fig preserves. The rosemary crackers add herbal notes, and the variety of textures and flavours on the board lets you discover new combinations with each sip.
- Lobster rolls with butter-toasted buns and lemon wedges. The lobster meat is sweet and succulent, barely dressed with mayo to let its natural flavour shine. The buttery, griddled bun provides richness, while a squeeze of lemon brightens everything. The wine’s delicacy doesn’t overpower the subtle shellfish.
- Strawberry shortcake with whipped cream and fresh mint. Layers of tender biscuit soak up the juices from macerated strawberries, while clouds of whipped cream add richness. Fresh mint leaves provide aromatic lift, and the dessert’s berry notes create a beautiful echo of the wine’s own strawberry character.
This is fun! What’s next in our fashion-wine lineup?
Now we’re moving to what I call a frosty winter white. This is Oyster Bay Sauvignon Blanc from New Zealand.
Oyster Bay Sauvignon Blanc
Marlborough, New Zealand
As you sip, think about what do you think pairs with this crisp, refreshing white?
The linen shirt!
Perfect! This pairs beautifully with that crisp linen shirt that somehow makes you look fresh, clean, and effortlessly elegant – and at least your wine will be wrinkle-free!
Oyster Bay Sauvignon Blanc from New Zealand was named Best Sauvignon Blanc in the World in a prestigious competition. That’s like winning gold in the refreshment Olympics. The wine is bursting with bright citrus flavours of lime, grapefruit and passionfruit.
Fun fact: New Zealand’s Marlborough region has this unique combination of intense sunshine during long summer days and cool nights, which gives the grapes incredible flavour concentration while maintaining that electric acidity. The result is a wine with more intensity and vibrancy than Sauvignon Blanc from anywhere else in the world.
If someone loves this style, what should they explore next?
Try Grüner Veltliner from Austria for something with similar brightness but with white pepper and mineral notes, or explore Albariño from Spain for crisp acidity with stone fruit flavours. Both bring that same refreshing quality with their own unique personalities.
Pairings
- Seared halibut with herb butter and roasted asparagus. The fish is pristine white, its delicate flakes barely holding together, while the herb butter melts into golden pools. Asparagus spears are charred at the tips, their grassy sweetness enhanced by roasting, creating a perfect bridge to the wine’s herbaceous notes.
- Goat cheese salad with candied walnuts and citrus vinaigrette. Creamy goat cheese crumbles across peppery arugula, while sweet, crunchy walnuts add textural interest. The citrus dressing echoes the wine’s own acidity and bright fruit, creating a harmonious pairing that makes your taste buds sing.
- Chicken piccata with capers and lemon sauce. Tender chicken cutlets are golden from pan-frying, swimming in a tangy sauce bright with lemon juice and briny capers. The sauce’s acidity matches the wine perfectly, while the buttery richness gets lifted and refreshed with each sip.
- Shrimp ceviche with avocado and tortilla chips. The shrimp are tender and slightly opaque from their lime juice marinade, mixed with diced tomatoes, cilantro, and creamy avocado chunks. It’s bright, fresh, and zesty, with the wine’s tropical fruit notes echoing the dish’s citrus-forward profile beautifully.
- Fresh oysters with champagne mignonette. These briny mollusks arrive on a bed of crushed ice, their shells glistening. The mignonette’s vinegar sharpness combines with the oyster’s mineral salinity, and when you follow with a sip of this Sauvignon Blanc, it’s like the ocean and citrus grove decided to throw a party together.
This game is making me hungry! Let’s finish with the last pairing, shall we?
Absolutely! We’re finishing with some Canadian showstoppers. I have the Phantom Creek Riesling and Cabernet Franc from British Columbia. We’re going to focus on the red and we have one fashion piece left, the little black dress. Do you think this wine pairs with it?
Feel free to try Phantom Creek Cabernet Franc.
Phantom Creek Cabernet Franc
Okanagan Valley, British Columbia
It has to be! Bold, sophisticated, timeless, it’s the perfect match!
You got them all! This bold Cabernet Franc is exactly like that little black dress that makes you feel like you can conquer anything. It’s classic, powerful, and always appropriate.
Phantom Creek Cabernet Franc, a premium BC wine, showcases the absolute best of Okanagan Valley winemaking. Their commitment to quality means you get concentrated dark fruit flavours, beautifully structured tannins, and the kind of complexity that rewards slow, thoughtful savoring on long winter nights.
The wine offers bold character and full body, delivering layers of blackberry, dark cherry, licorice and cedar. You’ll find velvety tannins that coat your palate without overwhelming it, achieving that perfect balance between power and elegance. The wine’s depth and intensity make it an ideal companion for fireside gatherings, whether you’re hosting friends or enjoying quiet solo moments of reflection.
Supporting Canadian wineries during winter also means you’re enjoying wines made to complement the seasons you experience, not a Mediterranean climate halfway around the world. These grapes know what minus twenty feels like. They get it.
If I love this, what else should I try?
Try a Plavac Mali from Croatia for something bold and structured with similar dark fruit intensity and Mediterranean herbs. You could also explore a Chinon from France’s Loire Valley, where Cabernet Franc really shines with earthy elegance, or venture into Merlot for that same plush texture with more chocolate notes.
Pairings
- Braised short ribs with red wine reduction and creamy polenta. The meat is fall-apart tender, braised for hours until it surrenders to your fork. The glossy reduction clings to each morsel, its concentrated flavours matching the wine’s intensity, while the polenta provides a rich, creamy foundation that soaks up all those gorgeous juices.
- Grilled ribeye steak with herb compound butter and roasted garlic mashed potatoes. The steak is charred on the outside, medium-rare within, with marbled fat that melts on your tongue. Herb butter pools in golden puddles, while the garlic mash adds creamy comfort. The wine’s tannins cut through the richness like a knife.
- Mushroom bourguignon with pearl onions and crispy bacon lardons. Meaty mushrooms swim in a rich, wine-dark sauce studded with caramelized onions and smoky bacon. The earthy fungi echo the wine’s forest floor notes, while the sauce’s depth matches the Cabernet Franc’s complexity bite for bite.
- Aged cheddar with dark chocolate and dried figs. The cheddar is sharp and crystalline, its intense flavour standing up to the wine’s boldness. Dark chocolate adds bitter complexity and melts slowly on your tongue, while sweet, chewy figs provide fruity contrast that bridges wine and cheese beautifully.
- Duck confit with cherry gastrique and wild rice pilaf. The duck skin is crackling-crisp, protecting meat so tender it barely needs chewing. Tart cherry sauce cuts through the richness with its sweet-sour balance, while nutty wild rice adds textural interest. The wine’s cherry notes create a seamless pairing with the gastrique.
Natalie, these suggestions are fantastic! Any final words of wisdom for our viewers?
Life’s too short for bad wine and uncomfortable shoes, though I’m still working on the shoe part!
But seriously, whether you’re matching wine with fashion or just making it through winter, the key is finding what brings you joy. Sometimes that’s a perfect pairing, sometimes it’s just wearing your comfiest sweater and drinking whatever makes you smile.
The real elegance is knowing the difference between what looks good and what feels good and being brave enough to choose the latter when it matters.
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’s Breakfast Television. Please drink responsibly.
