February’s wine list: Five food and wine pairings

Looking to liven up the table at dinnertime? Try adding a hint of sparkle, zesty freshness or smoky, alluring notes with these perfect wine pairings, hand picked by sommelier Jamie Drummond.

Benjamin Bridge Nova 7, Nova Scotia, $26. Pair it with: Chickpea and sweet potato curry.

If you enjoy the sparkle of moscato d’Asti then you’ll love this delightful lightly sparkling wine. The lively aromatics are all ripe nectarine and key lime with a hint of musky magnolia — components that fit superbly with this curried dish.

Megalomaniac Homegrown Riesling, Ontario, $17. Pair it with: Matzo ball soup.

Over my years as a sommelier I’ve found this soup a challenge to match, but I’ve recently discovered that an off-dry riesling is often your best friend in challenging pairing situations. The bouquet is honeycomb, blossoms and white peach.

McWilliam’s Mount Pleasant Elizabeth Semillon, Australia, $20. Pair it with: Tuscan breakfast for dinner.

With aromatics of zesty lime, ripe peach and tangerine, this unique Australian white is a hidden gem; its smoky, acid-driven nature makes it the perfect foil for this tough-to-match egg dish.

Firesteed Pinot Gris, Oregon, $18. Pair it with: Squash, turkey and bean burritos.

With a generous mouth feel that coats the tongue in flavours of ripe melon, Golden Delicious apples and Bartlett pears, this almost off-dry West Coast pinot gris really turns on the charm alongside these delicately spiced burritos.

Shingleback Haycutters Sauvignon Blanc/Semillon, Australia, $16. Pair it with: Chili-garlic chicken with sesame carrot coins.

This fresh, medium-bodied blend fits right in with the garlic and chili in this chicken dish. Be prepared for an alluring nose of papaya, pineapple, lime cordial and tarte Tatin.