’Tis the
season to wine and dine. With so much pressure on getting the bird right, let us take care of the tedious
task of choosing the right wines. Here we bring you our favourite holiday feast with the most complementary
toast-makers.
THE GREETING
Regardless of what’s on the menu, sparkling wine
is an unbeatable way to start off any gathering. A
little bubbly livens the mood, enhances the appetite, and most definitely helps heighten the occasion of
being among loved ones.
We recommend:
NV Blue Mountain Brut, B.C.
THE BIRD
Turkey has a subtle flavour and thus should not be overpowered. A Riesling,
Gewürztraminer or Chablis will complement without competing. Steer clear of heavily oaked whites, which tend
to dominate. Reds are also an option, but avoid big reds like Bordeaux or California Cabernet Sauvignon.
Instead consider Gamay, Pinot Noir, or a French Grenache or Syrah.
We recommend:
2010 Malivoire Gewürztraminer, Ontario
2009 Alain Geoffroy Domaine Le Verger Chablis,
France
2009 Between the Lines, Pinot Noir, Ontario
THE PUDDING
Nana’s chocolate cake, cookies and pudding will come alive when served alongside an
Ontario icewine. This wine is hand-harvested in the dead of winter ensuring high sugar levels while
maintaining the acidity, which is essential when pairing with sweet foods.
We recommend:
2007 Inniskillin Vidal Icewine, Ontario
THE CHEESE
A rustic platter of cheese and dried fruits will quell any lingering appetites and
provide the perfect opportunity to offer up a few digestifs. Tawny port with its nutty flavour and aroma is a
classic accompaniment. You can even dust off your old snifters and offer up some
cognac.
We recommend:
Otard VSOP Cognac, France
Dow’s 10 Year Old Tawny Port, Portugal •
Illustration by Jessica Olivier
