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.

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.