Read below to see all that we shared on Breakfast Television this morning.
We were beyond thrilled to get the chance to share our message about diversity in food and wine on Breakfast Television today. We lined up incredible wines and paired them with incredible foods from our restaurant partners across southwestern Ontario. Take a look below to get more details on the goodies!
The Breakfast Television Pairings
Pairing One
Fried Fish + Vouvray
In this pairing, we featured a fillet of snapper from Boukan Restaurant and a wonderful Vouvray from importer Intra Vino.
The Food:
Boukan Fish Fritay Platter
Seasoned snapper, dressed with akra, plantain, and picklez. For dessert EdibleBliss11, Jamaican Rum Cake Cheese. This is a New York style cheesecake, combined with traditional West Indian black cake! This delicious treat can also be found at Boukan, and Black Owned Toronto at Scarborough Town Centre.
The Wine:
Bougrier Vouvray, Chenin Blanc.
This off-dry wine is strikingly golden, with a rich aroma of citrus fruits and honey. It offers beautiful citrus, green apple, and pear flavours in the mouth. This wine pairs wonderfully with dishes that are 'spicy hot' and with sweet treats too!
Pairing Two
Indian/Mexican Tacos + White Blend Wine
This pairing featured a fusion taco from The Kettle and a white blend from Nyarai Cellars.
The Food:
Street Style Chicken Taco
The Kettle's Indian Mexican Taco is a battered, deep-fried, spicy chicken fritter served on flaky paratha, creamy slaw, and smeared with an assortment of house-made sauces.
The Wine:
Nyarai Cellars, Field Blenders White
Field Blender’s White is an elegant wine that delivers rich, complex, and wonderful aromatics. Vidal Blanc, accompanied by Viognier, Sauvignon Blanc, Muscat Ottonel, and Chardonnay Musque, effortlessly display wonderful notes of apricots, honeydew melon, and orange blossoms.
Pairing Three
Pholourie + Nebiolo
In this pairing, we did the daring feature of Guyanese Pholourie and Mango Sour from Flavours of Guyana with Nebiolo from Bacco Imports. This, by far, was my favourite pairing. The way these two items transform each other and build new mouth experiences is beyond amazing.
The Food:
Pholourie and Sour
Pholourie is a crowd favourite made of split peas that are spiced, then fried in dough, and served with a mango sour. It is both a very popular street food in the Caribbean and a snack often served at gatherings in steady abundance. If you have never tried pholourie, you need to!
The Wine
Ridaroca, Langhe Nebbiolo
Correct. The same grape used to make the king of wines, Barolo, is what we used for this pairing. The Ridaroca, Langhe Nebbiolo sings of red berries and a balance of acidity and tannin. When paired with the pholourie, more of its red berries appear, and its bright acidity makes that pholourie feel even lighter on the palate - a winning combination.
If you have any questions about the pairings, the restaurants, or the wines used, feel free to drop me a line. I would be happy aid in your pairing experience!
Cheers,