January’s wine list: Five food and wine pairings
Liven up your meals this month with these perfect wine pairings, hand-picked by sommelier Jamie Drummond. From a fruity riesling to a sophisticated pinot noir, these are the wines that go best with this month's recipes.
Inniskillin Late Autumn Riesling, Ontario, $14.
Pair it with: Grilled cheese & herb salad.
A cheese sandwich calls for a wine with decent acidity as well as a touch of sweetness. This fruity, off-dry Ontario riesling delivers lemon, lime and apple aromatics, plus flavours of honeyed exotic fruits.
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Alvaro Palacios Camins del Priorat, Spain, $23.
Pair it with: Israeli lamb & citrus salad.
Made by one of Spain’s leading winemakers, this is a superb blend of garnacha, carinena, cabernet sauvignon and syrah. The notes of anise, plums, black cherries and a stoniness from the area’s soils all sit well with Middle Eastern flavours.
Chateau du Cléray Muscadet Sèvre et Maine, France, $14.
Pair it with: Japanese tofu frittata.
Although muscadet is a favourite pairing with seafood, it does a great job with this Japanese-influenced dish. A medley of citrus and crisp green apple fills the glass, with a solid backbone of acidity.
Cave Spring Pinot Noir, Ontario, $18.
Pair it with: Pork & cabbage.
Boasting a bouquet of spicy cherries, this Ontario pinot noir is a sophisticated wine for the price point and a joy to sip. The tart raspberries and silky tannins make it a charming match for this pork dish.
Cusumano Jalé Chardonnay, Italy, $20.
Pair it with: Crispy chicken & sautéed greens.
This bottle deserves your attention. Its freshness, which lifts the nose and gives the wine a crisp finish, makes it hard to resist a second glass, especially when paired with this chicken dish.
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