A Clip ‘N Save Guide to Elephant Island Orchard Winery Food Pairings!
In previous posts here at My Wine Canada over the last couple of years, both Michelle Bouffard and Jake Skakun have spoken to their initial skepticism on fruit wine, and how in spite of that, they’ve become big fans of the on-point, acid-driven, honest wine coming out of Miranda and Del Halladay’s Elephant Island Orchard Wines, hailing from British Columbia’s Naramata Bench in the Okanagan Valley.
So, now that we know their wines are awesome, what do we do with them? For this post, I give you a clip ‘n save guide to fun food pairings for all of Elephant Island’s wines available here at My Wine Canada. This is also a great week to take advantage of this info, since THIS WEEK ONLY you can get FREE SHIPPING from them when you order a minimum of six bottles, and you can feel free to mix your selection!
In saying that, here’s a quick lowdown on their wines, along with a suggested food pairing for each. Dig in!
This traditional-method sparkling wine made from Granny Smith Apples and a Cassis dosage is the winery’s take on a Kir Royale. While delicious on its own, it’d certainly go down a treat with fresh-popped popcorn graced with a little grated parmesan cheese, or creamier cheeses like brie or camembert.
This is when you want to serve some thin-sliced prosciutto, soppressata, mortadella, or other tasty, hammy delights; it’ll lap up all of that salty goodness with ease.
This wine has a rich depth of flavour, and has a distinct nutty note, maybe almond or hazelnut. It would totally complement a grilled cheese sandwich so well. Enter Martha Stewart’s grilled Swiss cheese, ham and arugula on sourdough…
The winery claims this wine pairs best with kettle-cooked potato chips. I’ve never said no to kettle-cooked potato chips, and I ain’t starting now.
Pure and simple, this is breakfast wine for me. Jamie Oliver’s banana, honey and pecan-stuffed French Toast only takes twenty minutes to whip up.
Blue cheese. Blue cheese. Blue cheese. Blue cheese.
Think poultry here. Just as you’d put cranberry sauce with your turkey, this tart, decadent wonder will handily tackle everything from grilled quail to fried chicken.
I love the stone-fruit in this one, plenty of peaches and apricots with a wee kiss of honey. Many an Eastern cuisine that may carry a touch of heat will work well, from Thai curries to Tandoori Chicken and beyond.
This multi-vintage Stella cherry wine acts as an ode to Port, which means you need chocolate, chocolate, and more chocolate.
Kurtis Kolt is a Vancouver-based wine consultant, writer, competition judge and enthusiast. Track him down at KurtisKolt.com, or on Twitter and Instagram @KurtisKolt.