American wines and spirits are off liquor store shelves due to the ongoing U.S. tariff disputes. What do you do if you’re missing your favourite California Cabernet or Kentucky Bourbon? Our next guest has you covered.
Joining us today is Natalie MacLean who offers Canada’s most popular wine review site at nataliemaclean.com.
Welcome, Natalie.
Great to be back with you! I’m excited to share with you some Team Canada picks for red, white and booze! Not only is the quality of these drinks superb, but the industry also injects $20 billion into our economy every year and generates 85,000 jobs.
Every bottle of 100% Canadian wine or spirits generates $100 versus only $16 for an import. So when we drink Canadian, we’re literally toasting to our own economy with the perfect blend of pleasure and patriotism.
That’s fantastic! Let’s start with some local substitutes for US white wines. What do you recommend?
If you love California Chardonnay, try the organic On Seven Chardonnay from Niagara-on-the-Lake.
On Seven Chardonnay
Niagara-on-the-Lake
The winery produces super premium Chardonnay and Pinot Noir wines and makes only 250 cases a year, so they sell directly from the winery and online. This elegant white wine offers aromas of ripe golden apple, toasty vanilla and a hint of fresh baked brioche.
The palate is rich yet balanced with a creamy texture and vibrant acidity. Much like Canadian diplomacy, this wine manages to be both assertive and polite at the same time.
I’d pair this with a caramelized onion and aged cheddar tart where the flaky buttery pastry melts on your tongue while the sweet onions and sharp cheese zing across your palate.
What do you have for us next?
If Oregon Pinot Gris is more your thing, try this Liebling Sauvignon Blanc from Four Mile Creek in Niagara.
Liebling Sauvignon Blanc
Four Mile Creek, Niagara
This aromatic white wine bursts with gooseberry, grapefruit and fresh-cut grass aromas. On the palate, it’s zippy and clean with mouthwatering acidity and a lingering finish of citrus and herbs.
I’d pair this with a lemon-herb grilled salmon, its crispy skin giving way to tender pink flesh, alongside a fennel and citrus salad tossed in a honey-lime vinaigrette. The Sauvignon Blanc’s crispness lifts the dish beautifully.
What’s your final white wine recommendation?
If you enjoy Washington Riesling, try this Riesling from Hare Winery from Niagara-on-the-Lake.
Hare Winery Riesling
Niagara-on-the-Lake
This beautifully balanced Riesling offers vibrant notes of green apple, white peach and lime zest with a distinctive mineral backbone. On the palate, it’s crisp with a touch of honey that finishes refreshingly dry.
I’d pair this with sizzling shrimp tacos drizzled in zesty lime crema, nestled in warm corn tortillas with a crunchy cabbage slaw. The Riesling’s crisp acidity balances the spice, while its subtle sweetness enhances the charred seafood.
What are your picks if you’re a red wine fan?
If you love a full-bodied California Cabernet, try Big Head Wines from Niagara-on-the-Lake.
Big Head Cabernet Sauvignon Select
Niagara-on-the-Lake, Ontario
Their Cabernet Sauvignon Select offers impressive depth and structure, delivering concentrated black cherry, blackberry and mocha notes with hints of cedar and spice.
The tannins are firm yet smooth, giving it excellent aging potential. This wine doesn’t need a passport to prove its identity – it has all the confidence of a world traveler who still remembers exactly where home is.
I’d pair this with slow-braised short ribs where the meat falls off the bone after hours of gentle cooking in a rich sauce of red wine, root vegetables and fresh herbs, the gamey sweetness of the bison complementing the wine’s robust character.
What’s next for red wine lovers?
If you’re into Pinot Noir from Oregon, try Broken Stone Gamay Noir from Prince Edward County.
Broken Stone Gamay Noir
Prince Edward County, Ontario
This elegant red shows bright red cherry, cranberry and violet aromas with a hint of white pepper. Light-bodied yet flavorful with silky tannins and a refreshing finish.
I’d pair this with roasted duck breast with sour cherry compote, the tart-sweet sauce that mirrors the wine’s fruity character. The crispy, golden skin crackles as you cut through to the succulent meat, served with rosemary-roasted baby potatoes.
And your final red wine suggestion?
If you enjoy Washington Merlot, try the Nyarai (Nir eye) Cellars Cadence, a terrific blend of Merlot, Cabernet Franc and Cabernet Sauvignon from the Niagara Peninsula.
Nyarai Cellars Cadence
Niagara Peninsula
This sophisticated blend offers aromas of plum, blackcurrant and dried herbs with subtle tobacco notes. Medium to full-bodied with velvety tannins and a long, elegant finish.
I’d pair this with wild mushroom and truffle risotto where the creamy arborio rice is slowly stirred to perfection with earthy wild mushrooms and finished with a drizzle of truffle oil, creating a luxurious dish that complements the wine’s complex character.
How about options for Kentucky Bourbon?
In 1972, the Forty Creek distillery opened in Niagara and more recently, was named Whisky Maker of the Decade at the Canadian Whisky Awards.
Forty Creek Copper Bold
Niagara
The Forty Creek Copper Bold has intense toffee aromas like a bourbon, but with spicy rye notes.
It’s a blend of aged whiskies made from corn, rye, and barley that then also undergoes intensive oak aging for extra depth and richness.
On the palate, you’ll find vanilla, caramel, toasted nuts and warming spices with a smooth, lingering finish. This whisky embodies the Canadian spirit so perfectly, I wouldn’t be surprised if it apologized for being so delicious.
I’d pair this with maple-bacon butter tarts where the flaky pastry cradles a gooey maple filling studded with crispy bacon bits, creating a sweet and savory Canadian twist on a classic dessert.
You have another option for us.
Dunrobin Distillery near Ottawa makes Beaver’s Dram Sherry Wood Finish. They also have a rye whisky with a port wood finish and a soon to be released bourbon-style, corn-based whisky.
Dunrobin Beaver’s Dram Sherry Wood Finish
Ottawa Valley
Could there be a more Canadian name than Beaver’s Dram?
On the palate, caramel wraps around orange-scented almonds as this whisky is finished in sherry wood casks, just as some bourbons are.
The perfect pairing would of course be beaver tails, and I do mean the pastry not the critter. Specifically, I’d go with the classic cinnamon sugar beavertail where the hand-stretched fried dough is crispy on the outside, pillowy inside and dusted generously with cinnamon sugar that melts slightly from the pastry’s warmth.
And to wrap up your suggestions, what are we tasting?
Canada’s number 1 whisky Crown Royal Fine Deluxe was created in 1939 to commemorate the Canadian visit of King George VI and Queen Elizabeth, with the bottle given to them as a gift in a purple velvet bag. Live generously, right?
Crown Royal Fine Deluxe
Gimli, Manitoba
This premium whisky is made on the shores of Lake Winnipeg and is aged in white oak barrels giving it a nose of creamy vanilla, oak, baking spices and butterscotch.
The silky smoothness of Crown Royal Fine De Luxe makes it the perfect whisky for any classic cocktail, like an Old Fashioned or Whisky Sour. You can also enjoy it neat or on the rocks
I’d pair this with maple-glazed pork tenderloin where the juicy meat is roasted to perfection and brushed with a reduction of maple syrup, mustard and rosemary, creating a caramelized exterior that complements the whisky’s smooth character.
Natalie, these suggestions are fantastic! Any final words of wisdom for our viewers?
When you’re shopping, ask for more Canada. Nicole, let’s raise a glass to our country where our wines run as deep as our lakes and our spirits are as bold as our mountains!
Thank you, Natalie! Where can we find you and these wines and spirits online?
On Instagram, you can find me posting wine reviews and tips at:
Online, my website is nataliemaclean.com.
