I recently attended a wine dinner at Actinolite in Toronto where chef Justin Cournoyer's brand of local, Ontario cuisine was paired up with wines from the great naturalist Trentino producer Elisabetta Foradori. The wines were stunning and the food was creative and delicious (see: candied reindeer lichen with juniper cream), but it was the first time in a while that I was truly wowed by the wine pairings. One dish was a bright and zingy mound of shredded carrots with plums and verbena that was served on kefir, and it was accompanied by a glass of Manzoni Bianco—an obscure, rich grape with tons of bruised apple, lemon and mineral notes. As if symbiotically, the wine and the dish propped one another up to a new level. The best analogy I can think of is when two singers hit the same note—a great wine pairing is harmonic. Continue reading
Canadian Wine blog
Writing on Canadian Wine by the MWC team Kurtis Kolt (BC), Ben MacPhee-Sigurdson (MB) Jake Skakun (ON), Michelle Bouffard (QB) and various national guest contributors.
When it comes to wine for the holidays, I like to mix it up with the best of ‘em – from Gamay to Gewürztraminer, there are plenty of fun festive pairings to go with your big turkey dinner (or whatever it is you scarf down at your big holiday meal). In fact, Michelle Bouffard picked a great selection of wines for all your winter gatherings last week.
But I never like to overlook a grape variety that, in the effort to get creative, is sometimes forgotten for festive feasts – Chardonnay. Whether you prefer a crisp, unoaked Chard or something with a bit more richness and complexity, Chardonnay’s many styles can complement a wide variety of meals – including your holiday dinner. Here are some of my favourites. Continue reading