Our 2023 Sauvignon Blanc strikes a balance between tropical and grassy, featuring an acidic backbone that can cut through the richness of the potato dish I created while not overwhelming the delicate flavours of the halibut. I served this with broccolini and oysters, both of which nicely complimented the green notes of the Sauvignon Blanc.
I really wanted to show the versatility of the 2023 Tread Lightly and how it can stand up to bold spicy flavours as found in this dish. The Gewürztraminer/Chardonnay Musqué blend really held its own and complimented the honey and cayenne. Both the wine and the dish were absolutely packed with flavour and went off like a bomb in your mouth. The Tread Lightly could also handle curries (both Indian and Thai) or be a fun pairing with sushi.
One of the main tenets of of food and wine pair is to pair like with like. This lamb dish is packed with strong flavours from the gamey meat, the tangy yogurt, and the bursts of tomato. Likewise, The Climb is a robust red with red fruits and savoury spice that can go head to head with this Shakshuka for an enjoyable experience.
You may have heard before that popcorn is the ultimate foil for Champagne. Well this isn’t your typical bubbles, and this popcorn isn’t your average snack. Hello Sunday has loads of fruit on the palate such as strawberries and raspberries and a hint of sweetness. To compliment it, this popcorn is savoury, salty, and packed with umami flavours that help balance the sweetness in the wine. Bubbles are fun to drink, and what is more fun than movie style popcorn?
Burrata makes everything bur…etter. Our Sauvignon Blanc tends to lean towards a green grassy note and citrus flavours. It has great acidity that counters the creaminess of the burrata and pairs exceptionally well with the herbal notes of the tomatoes and basil. I add shallots and roasted garlic into my tomato confit to add a bit of sweetness and texture and is a good foil for the clean laser sharp focus of the wine.
This spiced mulled wine will warm you right up on these cold December nights. I made this for our staff party and it was such a hit that I decided to share it with you. While we did use JoiRyde wine for the occasion, I think our wine is too nice (in my not so humble opinion) to be used in this recipe. I would suggest a cheaper, dry red wine such as Zinfandel, Malbec, or a Merlot.
Spicy foods can be tricky to pair with. Generally a neutral beer or sake is the go to for most people, however, the right wine can really amp up a dish. Our Viognier has some lovely floral and honeyed notes that highlights the curry and ginger in this recipe. The wine has enough body and texture that it can stand up to such bold flavours. Other wines such as a sweet Riesling would also pair well with this dish.
The sign of a good food & wine pairing is when both enhance the other, neither dominating the palate or destroying the flavours of the other. I find the natural acidity in British Columbian Syrah’s strike a really delicate balance between blue fruit characters and a spicier white pepper note. Our 2021 Syrah captures these aspects which in turn compliment the umami flavours found in this dish. The Syrah has a milk chocolate character that really plays well with the soy and beef.
