Food & Wine Pairings

  • Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
  • Crisp wines, such as Pinot Grigio, gor well with salty foods
  • Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness
  • Highly acidic foods pair well with acidic wines
  • Serve light-bodied wines with light food and full-bodied wines with heavier foods
  • Spicy foods pair well with sweeter wines
  • Sweet foods need a dry wine to offset the sweetness

Recipes:

Golden Couscous Stuffed Peppers

FEATURING LE18 Black Cab

Orzo with Peas and Goat Cheese

FEATURING LE18 Fume Blanc

Smoky Beef Koftas

FEATURING LE18 Corazon

Mango Curry Chicken Thighs

FEATURING LE18 Symphony Gewurztraminer

Braised Beef Short Ribs

FEATURING LE18 Barbaresco Style

Bison Burgers with Balsamic Bacon Onion Relish

FEATURING LE15 California Mosaic Red

Featuring LE15 Mosaic Red Ground bison is blended with Dijon, seasoned breadcrumbs, garlic and onions and grilled. Served with a rich and savoury topping of bacon, caramelized onions accented with rosemary and a splash of balsamic vinegar. Click on the recipe to enlarge.

Featuring LE15 Mosaic Red

Ground bison is blended with Dijon, seasoned breadcrumbs, garlic and onions and grilled. Served with a rich and savoury topping of bacon, caramelized onions accented with rosemary and a splash of balsamic vinegar. Click on the recipe to enlarge.