As part of the CBC’s Food Fantasy fundraiser for the Food Bank, I raffled myself off to visit the home of the winner and pair wines with a three-course meal.
You can listen to our group chat above and discover some surprising tips on pairing wine and food.
The winners were Merle and Richard (far right in the picture below), a lovely couple who hosted a fun evening filled with wine, laughter and memories.
Wines Tasted and Food Pairings
Marlborough, New Zealand
Grassy and smoky and absolutely great! This New Zealand Sauvignon Blanc is an outstanding value, and a favourite of many lovers of this genre. Refreshing, crisp and clean with aromas of lime, white grapefruit and citrus zest. Sauvignon Blanc food pairings: planked salmon, field salads and Merle’ Greek dolmades (rice wrapped in grape leaves).
Sweetness: Extra Dry
LCBO #: 35386
A remarkably well-priced Malbec from Argentina. Smooth, full-bodied and offering generous aromas of concentrated, intensely flavoured black fruits with a lovely touch of mocha and smoke on the finish. Malbec food pairings: hard cheese, beef, hamburgers, pasta in red sauce and Merle’s corn chips with medium heat salsa.
Sweetness: Extra Dry
LCBO #: 234385
Niagara Escarpment, Ontario V.Q.A., Canada
Staggeringly great concentration of hedonistic pleasure in this classic Niagara dessert wine. Loaded with fleshy peach, apricot preserves and marmalade. Wow. Riesling Icewine food pairings: aperitif with strong blue cheeses or seared foie gras, for dessert with fresh fruit.
375 ml (half bottle)
LCBO #: 430561
Magic Cream Cheese Macaroons Recipe
These Magic Cream Cheese Macaroons are a no-bake recipe, made with soft Canadian Cream Cheese and coconut (a delicious combination that go together).
Pair these savoury-sweet creations with a sweet icewine.
4 oz (120 g) Canadian Cream Cheese, softened
½ tsp (2 mL) vanilla extract
2 ½ cups (625 mL) shredded sweetened coconut
3 oz (90 g) dark, milk, or white chocolate, crushed
In a bowl, mix Cream Cheese with vanilla. Add coconut and mix well.
Shape into 20 small balls and press lightly. Refrigerate.
Meanwhile, melt chocolate in a double boiler and let cool.
Dip half of each macaroon in the cooled melted chocolate, drain and place on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to harden chocolate.
Arrange on a serving dish. Keep refrigerated until ready to serve. To prevent chocolate from melting, keep away from heat.