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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,

Pairing wine with food textures. I know the title of this post took you off guard, and you were probably wondering who will solely pair wine with okra, besides me of course. So, I will mention it at the start; today's post is more about wine pairing with food textures in mind. If you have never eaten okra, the best way to describe it is to say that biologically, okra is classified as a fruit, but in cooking, we use it as a vegetable. It's green, finger-shaped, and most kids (and some adults) hate it because of its slimy mouth feel. It has a mild bitter-sweet taste, and can come off grassy and nutty to some. The flavours are slight, and it can take on the flavouring of the other things it is cooked with. So, the texture (the slime, a.k.a. mucilage) is what commands attention when doing a pairing. Note, there are a plethora of articles out there addressing how to make okra without the slime. I would argue, however, that once you understand the health benefits of okra, the slime does not matter anymore. Health Benefits of Okra Okra contains antioxidants and a protein called lectin, which may inhibit cancer cell growth in humans. [article] Okra is low in calories. [article] Eating okra can help to reduce blood sugar levels. [article] That slime in okra, called mucilage, also has its benefits. It can bind to cholesterol during digestion, causing it to be passed in your stool rather than absorbed into your body. [article] And these are just a few of the many benefits! Wine Pairing with Texture In Mind Depending on the dish, texture can play a very big part of a wine pairing. It's why you hear sommelier's note if a food has been deep fried, and how their wine pairing addresses that. When a food item is fried, its texture is changed to include a crust and becomes heavier. In these cases, a wine with notable acidity is needed to lighten the dish on the palate. The same can be said for okra and its mucilage. To put the weight of the okra mucilage into perspective, it is used in certain parts of the world to thicken stews and bind elements in the pot. That is how thick a substance it is. When pairing a wine with a savoury food item that has substantial denseness to it on the palate, such as okra and its mucilage, you want to pick a wine that is rich, and in turn, dense itself. In most cases, the 'rich' wine texture comes from winemaking. Some examples of this are: Oak aged wines. Wines that have spent some time on their lees. Wines that go through malolactic transformation. The items above can all give wine a buttery, creamy feel on the palate, thus adding a sense of richness to the wine. A few examples of wine that fit this bill: Chardonnay Traditional method sparkling wine Muscadet Viognier There is no surprise that the grape examples above are all white wines, and that is because that is my preference when pairing wine with a dish that includes okra. These wines not only match for denseness, but most are wines with vibrant acidity. They can also be served chilled, which will cover you if the tropical okra dish comes with a healthy dose of pepper! What's In My Glass Papantonis Metron Ariston 2019, PGI Peloponnese, Greece. The Metron Ariston is a blend of Roditis and Chardonnay. Roditis is a grape native to Greece, and though it produces white wines, its skin is a light red hue. The blend in my glass not only has seen lees aging, but the Roditis also adds phenolics to my wine adding a nutty flavour to it. With this pairing, we've paired for both texture and flavour, but most importantly, it's delicious. For those in Ontario, who are planning to cook up an okra-based dish, here is an LCBO option that also works nicely. Pairing wine with okra is an excellent example of taking the basic principles of food and wine pairing and applying them, devoid of the dish origin. Happy pairing!

With International Rosé Day around the corner (June 24th), it only makes sense that we dedicate a post to how this lovely sipper is made in the first place. Before we get into it, I want to take a moment and step on my soapbox on behalf of rosé. Rosé became a household name in North America in the 80s with the growth of White Zinfandel. This sweet, pink wine, aside from the sugars, had very little going on for structure. The drink is quite polarizing. Those who enjoy sweet drinks love it, and those who choose not to drink syrup hate it. Nonetheless, the fame of White Zinfandel gave rosé a bad rap. When folks see me coming with a glass of 'pink' wine, some revert to the White Zin days and kindly decline. The truth is, the majority of rosé wines in our market are dry, incredibly delicious, and with levels of complexity. Winemakers worldwide take their rosé production seriously and, as a result, produce wines that have such structure that they are fit to drink all year, and some can age for up to four years. There is no need to consume these well structured rosé wines young. Just know that NOT all rosé is White Zinfandel, and the majority are the complete opposite. Now, let's expand our rosé coverage and discuss how rosé wine is made. You can read our post here for a more detailed view of rosé. How Rosé Wine Is Made How Rosé Wine Is Made Step 1: Grapes are picked and crushed with their skins. Usually, red grapes are used, but you can find some rosé wines blended with white grapes to enhance the wine's aroma and flavours. Step 2: The grape must and skins are left together to macerate for anywhere between 2 to 24 hours. The longer the must and skins are left together, the deeper the colour of the rosé wine. Step 3: The juice is then strained from the skins and other solids and placed in tank to further ferment for a period of time determined by the winemaker. The fermentation time really depends on the end result the winemaker is looking for. You can also find some rosé wines aged in oak, but the most common process sees it in tank. Step 4: After fermentation, the rosé wine is bottled and ready for consumption. Most rosé is meant to be drunk young, with a maximum aging potential in your cellars for roughly 4 years. Rosé wines should have a place on your go-to list of wines. These wines are often great pairing ideas for barbecue and dishes consisting of an array of spices. Now that you know a little more about how rosé is made, I certainly hope you are sipping on something pink today to celebrate International Rosé Day. Cheers!

Curry a childhood, now adulthood, favourite. Lamb a definite adulthood favourite. So, what happens when you combine the two? Magic; that's what happens. Furthermore, what makes this dish go a step beyond magical is when you find a wine pairing for it that works regardless of season, time, or place. That magical curry lamb wine pairing for me is rosé. Unfortunately, rosé gets a bad rap because many think it is a wine for the summer. Nothing could be further from the truth. Rosé, with incredible structure (acidity), can be something to drink all year round. In fact, I've just pulled out a few rosé wines I had purchased four years ago and forgotten about, and those wines are still singing. What's vital in a good rosé, especially one you are looking to pair with curry, is that it has 'medium+' to 'high' acidity, comes from a cool climate region, and is made with red grapes known for their peppery and herbal notes. This 'like with like', referring to the peppery note found in the wine and then in the curry, makes for an incredible congruent pairing. Grapes that fall into this peppery/herbed category are: Syrah Zweigelt Grenache Malbec Once you know the acid is there, pairing a wine with a well herbed dish also tends to enhance the flavours of a wine. In the case of curry and rosé, you will note that the red fruits on the wine become more prominent and are balanced by that backbone of acidity. Last but not least, let's not forget the tannin. With rosé, it's nice to know that you've got an element of tannin, however subtle, to also play a role, coupled with the acidity, in breaking down the meat in your curry. In summary when pairing curry lamb with rosé: Look for high acid rosé wines made from red grapes with peppery notes. The curry will make the fruit profile on your wine seem more pronounced and enhance the taste. The tannin in the rosé, plus sturdy acidity, will help to breakdown the meat in your curry, therefore enhancing the textures in your mouth. ...and that's why rosé is my go to pairing wine for curry lamb. Cheers!

On June 18th, the world will come together to celebrate Drink Chenin Blanc Day. Ok, that may be an overstatement, but if you know Chenin, then you can see how plausible a total world celebration could be. Chenin Blanc is a wonderous white grape from the Loire Valley in France. The grape was later brought to South Africa, where it has seen tremendous success. In fact, South Africa is now the largest producer of Chenin Blanc worldwide, and vintners such as Mullineux and Beaumont show you how incredible Chenin can be in South Africa. Note that the grape is also grown in other parts of the world, but what you really need to know, as far as Chenin Blanc is concerned, is the Loire and South Africa. Chenin is beloved mainly because of its versatility. This is one grape you can see in dry, off-dry, sweet, or sparkling formats. In the category of a dry, you can even expect to see it done and treated in various ways, from light with zippy acidity being the feature, to seeing oak and slight oxidation and giving you many levels of flavours in your glass. Moreover, Chenin's bright acidity keeps it on many pairing menus as it plays so well with so many dishes. In My Glass In my glass today is Château de Parnay Chemin des Murs Saumur Blanc 2020. Château de Parnay is in the Loire Valley, and the vines used to make this wine are from a walled area on the property, Clos Chemin des Murs. I have paired this highly quaffable Chenin with grilled shrimp, scallops, and even conversation. Lime, apricot, and ripe pear on the nose with that robust acidity, grapefruit, green apple, and straightforward minerality on the palate. This classic and authentic expression of Chenin Blanc should be on your hit list! So, on June 18th, I encourage you to raise a glass of Chenin Blanc in celebration.

It's been a while since we've done an LCBO finds post, but now that our outdoor festival is done, we're back at it. Oh... before I go further, a big thanks to those who came out! When you think of Spanish wines, you probably think of Tempranillo or Grenache (Garnacha), and for whites, Albariño. Wines of Rioja and Galicia (where you find Albariño) have graced our markets for years in abundance. So it isn't often that you hear your average wine lover talking about the Verdejo grape of Spain, but today we are. About Garciarévalo Finca Tres Olmos Lias Verdejo 2020 First things first, this lovely white sipper is made from a grape called Verdejo. The Verdejo grape originated in North Africa and was brought to Rueda, Spain, around the 11th Century. Since its advent in the region, the grape has never looked back. Verdejo is generally a lively zippy white wine, with thriving acidity, herb, and vegetal notes for just the right amount of intricacy, but given the grape's versatility, you will also see it made in styles involving oak aging, and fortification (Dorado). The style of our Garciarévalo Finca Tres Olmos Lias Verdejo 2020 is that young, zippy and light style and my preferred for this grape. Scents of apricot, green apple, lime, pear, white flowers, bay leaf, and flint on the nose, followed by lemon zest, grapefruit, steely minerality, chive, mauby bark, and fennel on the palate. The time spent on lees (5 months) further elevates this young wine's complexity and textures in the mouth. At only $13.95, the Garciarévalo Finca Tres Olmos Lias Verdejo 2020 is a complete winner for summer patios, food inclusive or not! About Finca Garciarévalo Garciarévalo was founded in 1991 by Benicio Garcia and Jose Antonio Arévalo. The vineyard celebrates its own microclimate, placed between the Adaja and Eresmes rivers. To be specific, it is in the area where the distance between the two rivers is the shortest (Metapozuelos). Climates here are much cooler than Rueda as a whole, adding to this wine's aging potential, and its refreshing acidity. Our wine today was made from 25 year old vines.

With our outdoor food and wine festival fast approaching, I am steadily making my way down the list of wines that our exhibitors will be pouring on site. With some, a sip alone is all it takes to lead me down the pairing path. Usually, it's a dancing acidity, herbal note, or texture that gets me going and I simply must pair it with a dish. This was what happened when I tasted Ruff Pinot Noir, from 80X Wine Company. There was something about both its texture and fruit profile that drew me in. One experimental evening at home, I surprised myself by noting how incredibly oaked reds (not brooding oak, but well integrated oak) went with Caribbean foods that use allspice and clove. This is because of the similarities in spice notes captured in wines with oak treatment. This type of pairing causes a raised brow on the suggestion, but you will never be happier for trying it! Trust me, it's really good. Going on this notion, and getting a feel for the Ruff Pinot Noir, I paired the wine with oxtail! About Ruff Pinot Noir and 80X Wine Company Just like oxtail and its allspice hints from the seasoning, you get some of that in this Pinot Noir, given its delicate oak treatment. On the nose, scents of red berries, fennel, and some vanilla jump out. On the palate, the red berries remain, and herbs like bay leaf come into the mix. The Ruff Pinot Noir comes with medium+ acidity, and that just adds to this wine's pleasing pairing nature. Our pairing of oxtail with this wine allowed the protein and fats to further limit the tannins and support the berries in taking centre stage. This, coupled with the allspice 'same sameness' (allspice in the food and mouth-feel of the wine from oak), made this meal sing. 80X Wine Company is a virtual winery that sources its grapes from the Niagara Peninsula. I've got their just-released When Pigs Fly, 2021, Rosé, and I cannot wait to try that too!

In the planning of Spring Into Spice, I've had the chance to deep dive into wines and producers that we'll be working with at the festival. Some I have great familiarity with, and some I have just started experimenting with by doing food and wine pairings. Either way, I am excited to share some of these experiences with you! So, let's begin by sitting back and talking about all things Maenad Wine Co.! ABOUT MAENAD WINE CO. In Greek mythology, a Maenad was a name given to female followers of the god Bacchus. With Bacchus being known as the god of wine and pleasure, you understand why and how the name Maenad translates to the 'raving ones'. When you meet the Maenad Wine Co. owner and winemaker, Yvonne Irvine, you see that light and whimsical side to a Maenad in her, but you also see someone taking ownership of their space. All of these things are Maenad in quality. Don't believe me? If you get a chance to join one of Yvonne's dance parties in the kitchen, it will make you a believer in everything we've just said. I have recently had the chance to taste through Maenad Wine Co.'s Chardonnay, Piquette, and Vidal Pet Nat. All great expressions of the company's footprint and thoughtful positioning. We enjoyed them all, but the delicious complexity of the Skin Fermented Chardonnay drove us to take it to the food and wine pairing level. Maenad Wine Co. 2020 Skin Fermented Chardonnay This Chardonnay was hand-picked and fermented on skins for 14 days. Fermentation took place in both neutral oak and stainless steel, and the wine was then aged for seven months before bottling. The winemaking process adds so much complexity yet still leaves the tree and citrus fruits you minimally expect from Chardonnay. Let's talk about that complexity, though. In addition to the nose mentioned above, you get ripe pear and mango. The tree fruit and citrus continue on the palate, but herbaceous notes and lavender water add layers to this wine. All of which can be strongly attributed to the winemaking process, particularly the extended skin contact. We paired the Maenad Wine Co. 2020 Skin Fermented Chardonnay with some well seasoned fried chicken. In such contrast to the fruit, the seasoning propelled the fruit profile of the wine. The acidity in the wine helped to lighten the 'friedness' (note, this is not a real word) of the chicken. A more than acceptable experience! Maenad Wine Co. will be at the spring outdoor food & wine festival on May 28th. You must come out, meet them, and taste their incredible wines.

As we come to another Easter holiday, conversations of 'what's on the menu' and 'who is bringing what dish' to the potluck-style family dinner are definite. While these are all worthy conversations, let's not forget the wine! Below are a few grape choices that make our list of holiday dinner wines because of their versatility. Easter Wine Choices When I think holiday wines for dinner, I think versatility. Trust me; this covers you if you've got a potluck dinner in mind, finicky palates to deal with, and the occasional wine drinker who likes to put ice cubes and fruits in their wines. With versatility in mind, you will have something for everyone. White Wine Riesling Riesling's profile lands it in a fortunate position to be flexible in food pairings. That high acidity works as a palate cleanser and texture balancer but coupled with that fruit expression on the palate, this wine holds a position as a consistent player at my table. Thinking of serving Escovitch Fish this holiday weekend? The acidity in Riesling makes for a wonderful partner to fried foods, as it lightens the weight of anything fried and breaks down any fat on the palate. The residual sugar you find in some Riesling's also does not hurt when thinking about the Scotch Bonnet Pepper used in the Escovitch Fish dish. Pinot Grigio This is where I may lose some of you. This grape has the ability to divide, and that's because of the bad rep lobbed onto it when in the 70s, our western demand for this wine encouraged mass production with little regulation, and as a result, inferior versions of Italian Pinot Grigio wines hit our market. If you can get over that messy history and look at these wines now you will like what you see. Pinot Grigio gives you wonderful citrus aromas, peach, apple, and often you can also pick up tropical fruit notes. Much of that fruit remains on the palate, coupled with great acidity and a velvet-like feel on your tongue, thanks to this grapes natural profile. I personally am fond of Pinot Grigio from Alto Adege and Friuli. Grüner Veltliner Grüner Veltliner... where should I start. Okay. I guess here. I first fell in love with Grüner when I realized how well it paired with intensely flavoured Caribbean food and conversation! Grüner Veltliner produces a dry white wine and is the most planted grape in Austria. From Grüner Veltliner, you'll find traits of lemon, lime, grapefruit, and nectarine, and you'll even pick up white pepper, ginger, and honey in more choice expressions. Light Red Wines As for versatile red wines, I like to go with lighter reds to ensure the wine picked will go with an array of dishes and align with as many palates as possible sitting around the dinner table. Cool Climate Pinot Noir Cool Climate Pinot Noir is a chameleon as it can vibe well with many cuisines. Here, you find bright red fruit, crisp acidity, and moderate tannin and alcohol on the palate. When we talk about cool climate, we're encouraging you to look at Pinot Noir from : Burgundy Canada (Ontario) Germany (called Spätburgunder here) New Zealand (Central Otago region is a must) Beaujolais (Gamay) Gamay is a red wine, famed and primarily produced in Beaujolais, France. It is a light-bodied red wine with low tannin, high acidity, and medium alcohol. Many align Gamay with candied fruit and banana notes, which come from the winemaking process used in the region, called Carbonic Maceration. Today, however, you are finding more and more Cru level producers using semi-carbonic maceration. It is also possible to detect the differences by Cru, making it easy to discern that more robust and brooding Gamay can be found in Chenas and a more fruit structured in Fleurie, for example. Knowing the versatility of styles within Beaujolais itself guarantees a Gamay style for everyone. While Gamay may be famed due to its origin region, Beaujolais, France, it is essential to mention that other parts of the world produce great Gamay, namely Ontario, Canada. Ontario Gamay holds notes of red fruit that we know Gamay to bring to the senses, but you'll often find more violet, peppery herbs, earthy notes, and mineral here. Gamay is an astoundingly food-friendly wine that shines when paired with pork and lamb. Cabernet Franc I honestly feel that Cabernet Franc is one of the most underrated yet wildly important grapes there is. As one of the parents of Cabernet Sauvignon and a mainstay in Bordeaux blends, it deserves its due. Umm... fun fact that should be included here, it is also the parent of Merlot and Carmenere. It's a busy grape! However, the style of Cabernet Franc I want to talk about today is not the blended kind. I want to talk about wines made from 100% Cabernet Franc; these beauties! Cabernet Franc is an aromatic, red berry, tomato, and herb kind of wine. One of its tell-tale signs is notes of bell pepper or jalapeno, depending on where the grapes are grown. You will also find lively acidity and moderate tannins in this wine giving it the style profile fit for any meal. Cheers to more holiday dinners!

While it's true that 1st to 5th growth Bordeaux is something to marvel at and savour, not everyone is comfortable with spending the money required to acquire these wines. Or, you can be like me, still counting pennies, but on a random weeknight, thirst for that black fruit, herb, and vegetal feel that a Bordeaux blend can bring. Thus, finding an affordable expression, like the Château Argadens Bordeaux Supérieur, helps in these times of thirst! About Château Argadens Bordeaux Supérieur First things first, the Château Argadens Bordeaux Supérieur is from a famous wine family, Maison Sichel. (Maison Sichel acquired Château Argadens in 2002.) I admire this group for the wines they bring to market. They truly do have something for every palate and wallet. Though primarily a Bordeaux operation, from 1989 to 1990, Maison Sichel added properties in the south of France to their portfolio. In the glass, aromas of red and black fruit such as cherry, raspberry, and blackberries play a dominant role. They're quickly backed up by blackcurrant leaf, fresh bell peppers, and mushroom. You are playing with full black fruit on the palate, namely black plum. The Château Argadens Bordeaux Supérieur then adds levels of complexity with a collection of non-fruit flavours for elevation. Tastes of mushroom, cocoa, fennel, and jalapeno round out this wine nicely. At only $19.95 at the LCBO, Château Argadens Bordeaux Supérieur is a highly balanced wine and is an incredible food pairing wine. Truth be told, it pairs well with conversation too!

Though it's been months in the planning, it still seems surreal to be able to announce to all of you that tickets for our extraordinary Spring Into Spice Event Series are now available for purchase. The 2022 Spring Into Spice Event Series consists of three culinary celebrations: May 9th, Caribbean Food & Wine Pairing at Patois restaurant. May 28th, Outdoor Food & Wine Festival at Stackt Market - Spring Into Spice: The Social June 6th, Thai Food & Wine Pairing at Sala Kitchen. If you joined us for Fall Into Spice, then you know that the dinners planned at Patois Toronto and Sala Kitchen (Danforth location) are not to be missed. As for our outdoor festival, this is a first of its kind event for Canada as we focus on pairing ethnic foods and wine, in an open-air environment. On May 28, 2022, the community will walk through our carefully designed Ethnic Food and Wine Pavillion, which will consist of food and wine Exhibitors both in and outdoors at Stackt Market. Festival attendees will get a chance to leisurely munch on tasty cuisines such as Caribbean, African, Indian, Thai, Latin American, and so much more. At the same time, venture over to a wine tent to try various wines with their foods. You'll have countless pairing at your fingertips. For those interested in digging deeper into food and wine pairing, take advantage of the deep dive seminars scheduled throughout the day! Come and join us at these Spring Into Spice events as we PAIR THE WINES WE LOVE WITH THE SPICES WE LOVE! ​

In a recent post, I professed my love of Riesling, and felt it only right to find Riesling wines at the LCBO that you could explore or have on hand for meals when you feel like a hump day curry and wine. Here enters the Kew Old Vine Riesling 2016. At only $15.95 at the LCBO, this wine comes in at an incredibly great buy that delights on the palate. About Kew Old Vine Riesling You get everything you would expect from cool climate Riesling in this bottle of Kew Old Vine Riesling. That unmistakable Riesling minerality is teamed with lemon, lime, pear, white flowers, honey, melon, and vegetal notes. On the palate, that citrus, pear, and floral essence follow through with a touch of fennel for added zeal. While the Kew Old Vine Riesling is an off-dry wine, its crisp acidity manages the residual sugars well and makes this wine one of my hands down, affordably priced, Riesling wines for pairing in my Caribbean kitchen. It will stand up to pepper (heat) quite well and has all the right components, especially that acidity, to handle fried fish, chicken, and pork dishes. Kew Vineyards holds a rich history in Ontario's Niagara Wine Region. For example, this wine gets its name from the Mosel-based Riesling clones planted on the property in 1975. This is definitely a wine worth checking out!