Best Wine With – Pairing Guide

Best Wine With – Pairing Guide2020-08-31T22:26:43+00:00

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Lamb Burgers & Wine Pairing

Lamb Burgers are a little lighter in flavour than your typical hamburger but have a gaminess that begs for a fruity Cabernet Sauvignon, Shiraz, Merlot, Malbec, Spanish Garnacha, Baco Noir, or Zinfandel to mask the flavour.  You want medium-bodied reds to cover up the gamey flavour, but you don't want the wine to be too heavy or else it will overpower the complex lamb flavours. Cabernet Sauvignon & Lamb Burger Pairing Aside from its juicy flavours of plum and blackberry, Cabernet Sauvignon has complex notes of menthol, cigar box and pencil shavings.  The fruitier notes of the wine help mask [...]

October 22nd, 2020|Food Pairings, Lamb|

Brie Cheese & Wine Pairing

Crisp white wines like Sauvignon Blanc, Riesling and Champagne, along with lighter reds such as Beaujolais and Pinot Noir, pair best with Brie Cheese.  However, most wines will go along just fine with this creamy cheese.  There is a famous phrase with wine that states 'buy on apples, sell on cheese', as the tannin in cheese smooths out the wine and eliminates any flaws in the wine.  Since Brie is rarely served on its own, our choices below reflect the best wines with Brie but will go well with other things that may accompany Brie cheese served at a cocktail [...]

October 20th, 2020|Cheese, Food Pairings|

Spaghetti alla Puttanesca & Wine Pairing

Pasta Puttanesca is a pungent tasting dish often referred to as 'whore sauce' as it smells like a brothel.  Full of garlic, olives, anchovies, crushed red peppers, tomatoes and capers, Spaghetti Alla Puttanesca pairs best with red wines with plenty of acidity and earthy notes like Pinot Noir, Chianti Classico, Primitivo, Barbera and Nero d'Avola. Chianti Classico & Pasta Puttanesca Pairing If you do love Italian wine, the Sangiovese based Chianti is your gal to pair up with a nice warm plate of Pasta Puttanesca.  Chianti has plenty of fruity flavours and acidity to swim along seamlessly with the tomato [...]

October 18th, 2020|Food Pairings, Pasta|

Rabbit & Wine Pairing

Rabbit is incredibly lean meat.  In fact, there's a phrase called 'Rabbit Starvation' where people in the Arctic nearly died living off a diet of rabbit.  If you want to know more, I'll let you go down the 'rabbit hole' for that one. As rabbit is lean, and the taste is mild (but a little sweet and gamey), red wines low in tannin like Pinot Noir, Beaujolais, Zinfandel, or a crisp Rosé pair best.  If the rabbit is in a heavy stew or accompanied by a rich sauce, you could get away with a full-bodied red wine like a Syrah, [...]

October 14th, 2020|Food Pairings, Game|

Coq Au Vin & Wine Pairings

Coq Au Vin is Chicken braised with wine, lardons (thick bacon), mushrooms and herbs, garlic or pearl onions.  Light to medium-bodied but earthy red wines, such as Burgundy, Pinot Noir, Châteauneuf-du-Pape, a heavier Beaujolais, or a Côte du Rhône pair best.  If the wine was braised with a white wine, such as an Alsace Riesling (which is a bone dry Riesling), pair it up with the same white wine if possible. Burgundy and Coq Au Vin Pairing Red Burgundy is the classic Coq Au Vin Pairing.  Burgundy is a red wine from the Burgundy region of France that produces amazing [...]

October 11th, 2020|Food Pairings, Poultry|

Pork Schnitzel & Wine Pairing

Classic German and Austrian white wines like Grüner Veltliner, Riesling and Gewürztraminer are our top picks for Pork Schnitzel, but Chardonnay and Chenin Blanc are at home with this breaded pork cutlet.  As for red wine, a fruity Pinot Noir (or Blauburgunder as it's known in Austria) or a Beaujolais are delicious with Schnitzel. Grüner Veltliner & Pork Schnitzel Pairing Grüner Veltliner is an acidic and dry white wine that is mostly grown in Austria.  Upon first sip you'll find citrus flavours of lime, lemon and grapefruit.  However, you'll also find green and herbaceous notes that will make you think [...]

October 5th, 2020|Food Pairings, Pork|

Petite Filet & Wine Pairing

Petite Beef Filet is a mini version of a Filet Mignon cut that ranges from about 6 to 8 ounces.  Where it differs is that the Petite Filet comes from the chuck (shoulder) region of the cow and is less expensive, and due to its small size, it cooks up incredibly fast.  Similar to filet mignon, you'll have a flavourful and juicy cut of meat.   You may also see this cut of steak referred to as Petite Tender, Bistro Filet and Shoulder Tender, and Teres Major (which is the actual name of the muscle). Similar to Beef Tenderloin and Filet [...]

October 1st, 2020|Beef, Food Pairings|