Serving Maple Ridge & Pitt Meadows, BC Since 1994

Food & Wine Pairing Recipes

  • Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
  • Crisp wines, such as Pinot Grigio, go 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:

Valentine’s Day Dinner and Wine Pairings

They say the way to a man’s heart is through his stomach but perhaps one of the most appealing qualities from a woman’s perspective is a man who can cook. Even the most novice cook can whip up a great meal with a little preparation. Just be sure to have plenty of wine on hand …

They say the way to a man’s heart is through his stomach but perhaps one of the most appealing qualities from a woman’s perspective is a man who can cook. Even the most novice cook can whip up a great meal with a little preparation. Just be sure to have plenty of wine on hand to help get you through the process. Spice up your Valentine’s Day with any of these delicious recipes. Your date is sure to fall head over heels and nothing says I love you like a romantic dinner for two.

No romantic dinner is complete without an aphrodisiac and freshly shucked oysters will do the trick. Pair the oysters with a crisp white wine such as Sauvignon Blanc or Pinot Grigio to begin.

One of our favourite appetizers is Prosciutto wrapped Asparagus. So easy to make and very elegant. Serve with a luscious Riesling or Viognier.

Next, Jamie Oliver’s Roasted Rack of Lamb with Crushed Potatoes is perfect for your Valentines entree. Simple to prepare but ever so impressive. Roasted lamb is delicious when paired with a lush Chilean Pinot Noir, or a juicy PR Old Vines Zinfandel from Lodi, CA. Even better, a big bold Cabernet Sauvignon from Australia!

Finally, chocolate covered strawberries are a classic dessert option to conclude your dinner. They can easily be prepared in advance and are wonderfully charming served with a sweet Apres Dessert Wine.

Baked Feta with Tomatoes, Capers & Olives

FEATURING LE21 Macabeo Sauvignon Blanc

Pull Apart Ham & Gruyere Loaf

Last Minute Easter Menu

It’s not too late to plan an elegant, crowd pleasing Easter dinner. With just a few last minute arrangements, a delightful menus is yours for the making. Traditionally, roasted leg of lamb or ham is served for Easter dinner. The good news is that all of these ingredients are widely available for purchase and rather …

It’s not too late to plan an elegant, crowd pleasing Easter dinner. With just a few last minute arrangements, a delightful menus is yours for the making. Traditionally, roasted leg of lamb or ham is served for Easter dinner. The good news is that all of these ingredients are widely available for purchase and rather uncomplicated to prepare. Many people associate Easter as really the beginning of Spring so it’s no surprise that popular Spring-like side dishes include bright in season asparagus, spring onions and new potatoes. Follow any of the recipes below for a simple but deliciously impressive Easter dinner. And don’t forget the wine! Crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio will be perfect with the appetizers.

 

 

Holiday Meal Pairings

Christmas, Easter, Thanksgiving – whatever the festive occasion may be – one of the most enjoyable traditions of these holidays is the meal. Whether you plan to serve up the traditional turkey with all of the trimmings (white and dark meat, sweet and rich yams, tart cranberries, buttery mashed potatoes, a favourite stuffing, and a …

Christmas, Easter, Thanksgiving – whatever the festive occasion may be – one of the most enjoyable traditions of these holidays is the meal. Whether you plan to serve up the traditional turkey with all of the trimmings (white and dark meat, sweet and rich yams, tart cranberries, buttery mashed potatoes, a favourite stuffing, and a decadent sweet for dessert) or ham or beef or goose, it’s a challenge to choose a single wine that will pair nicely with all of the flavours of your meal. You may have a diverse gathering whose tastes are cultural, varied or unknown. You may want to serve a little of several different types of wine so your guests can taste a wine with each dish. Let’s try to keep it simple and just focus on the dominant flavour of the main course.

Turkey

When we think of turkey, we think of white wine – the classic choice for poultry. The standby white wine for many is Chardonnay, especially for roast turkey. Consider also whites that are refreshing, tangy, and fruity, such as Gewurztraminer, Riesling or Sauvignon Blanc. But don’t rule out the reds. You can serve reds that are low in tannins and are light- to medium-bodied with turkey, such as Pinot Noir, Shiraz, and Zinfandel. Always have rosé on the table. It goes well with everything from turkey to the things we know everyone really loves — the huge variety of side dishes. With a spread that is loaded with platters of food more rich and buttery than the last, it is good to have something to brighten up your palate.

Duck or Goose

Fowl such as duck and goose has a stronger flavour than turkey so it’s well-matched with a medium-bodied wine. White choices might be Chardonnay or Sauvignon Blanc, or, for a suitable red, try Merlot or Zinfandel.

Game (Venison, Pheasant, Quail, Rabbit or Boar)

The strong flavour of game is also well-suited with a medium-bodied wine, such as Chardonnay, Pinot Noir, Tempranillo, Shiraz and Malbec.

Ham

Ham’s main flavour is salt and maybe smoke. You’ll want a light- to medium-body wine that’s low in tannins again. For a white, try Chardonnay, Gewurztraminer or Riesling or for a red, consider Pinot Noir or maybe Zinfandel. Always have rosé on the table with ham, pairs well with the smoky flavour and will brighten up your palate.

Beef and Lamb

Thinking of serving prime rib this year? Go for medium to full-bodied reds as the best match for the bolder flavours of beef. Generally, red meats can be paired well with Cabernet Sauvignon, Merlot, Malbec, Shiraz, Amarone, and Zinfandel. It may be difficult to find a white that holds up to the flavour of red meat – but if you prefer a white, try Chardonnay or Sauvignon Blanc.

Fish and Shellfish

There are many choices to complement your seafood, depending on the fullness of its flavour. White wines are generally the right choice. A good match would be Sauvignon Blanc. Try Chardonnay, Viognier, sparkling wine or Champagne if your seafood is served in a rich, creamy sauce. If you must have red, try a medium-bodied, low-alcohol Pinot Noir. Rosé is another excellent choice with seafood.

Perfect Pick

One easy-drinking, food-friendly wine that can handle everything from salty appetizers to sweet potatoes to a maple glaze on the turkey is Riesling. It’s moderate to light in alcohol with high acidity to balance all the richness of a large meal, plus a touch of sweetness to go with the sweet potatoes and cranberries.

Of course, you can simply drink what you enjoy. But the important thing to remember about your festive dinner is not the menu – it’s the people who share it with you.

(From: Canadian WineCrafter Fall 2011)

 

Mother’s Day Lunch Menu

Mother’s Day just happens to fall around one of the best times of year to eat seasonally. Halibut and spot prawns are available for the first time of the year and asparagus, peas and rhubarb are also all in season at the moment. Given these lovely ingredients, it’s not hard to create a fresh simple …

Mother’s Day just happens to fall around one of the best times of year to eat seasonally. Halibut and spot prawns are available for the first time of the year and asparagus, peas and rhubarb are also all in season at the moment. Given these lovely ingredients, it’s not hard to create a fresh simple menu for a fabulous Mother’s Day lunch. Serve these dishes with a gorgeous Rose to fully compliment this fantastic menu.

Salad: Asparagus and Pea Salad

Appetizer: Shrimp Ceviche

Entree: Pan Seared Halibut

Dessert: Rhubarb Raspberry Mini Crostadas