March’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 refreshing chardonnay to a versatile barbera, these wines will bring out the best in this month's recipes.
Pair it with: Tropical fish tacos.
A little lower in alcohol, with just a touch of sweetness, this soft, delicate white wine has appealing aromatics of fresh grapes and lemon zest on the bouquet, making it a natural for fish tacos.
Related Stories
Pair it with: Chunky clam chower.
With a more reserved style than Wolf Blass has previously been known for, this contemporary, food-friendly chardonnay exhibits refreshing citrus alongside a punch of ginger spice and candied lemon, with restrained oak nuances.
Pair it with: Moroccan lentil stew.
A slam dunk when it comes to earthy Moroccan spicing, this organic blend of grenache blanc, clairette and bourboulenc has a complex profile of orchard blossom, Golden Delicious apple and ripened quince.
Pair it with: Mediterranean antipasto pasta.
This simple but elegant take on the barbera grape has a vibrant red-berry fruit character that’s further lifted by a bright acidity. This allows it to pair well with so many dishes, including this flavour-packed pasta.
Pair it with: Chicken & Asian greens.
Chardonnay, pinot gris and sémillon make up this fascinating unoaked, medium-bodied Washington State blend. It fills the glass with heaps of pear and peach and abundant floral notes — a perfect match with an Asian-inspired chicken dish.
The very best of Chatelaine straight to your inbox.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
