Food & wine pairings
When pairing food and wine, remember: There are no absolutes. No secret code shared among the sommelier set. No rule that says you must always pair white with poultry and red with beef.
Think of pairing as a balancing act, in which you either complement the spiciness or weight of a dish with something equally substantial, or contrast it with a lighter option. And don’t be too precious about it. Keep your mind open—and trust your tastebuds.
To get you started, the table below will help you begin to discover the many pairing possibilities (and different occasions) for Ontario wines.
with the boss
|Baco Noir||beef Wellington||barbecued ribs||Indian takeout|
|Cabernet Franc||grilled steak||mushroom linguine||pretzels|
|Cabernet Sauvignon||beef carpaccio||blue-cheese burgers||popcorn|
|Gamay||Camembert cheese||turkey pot pie||chicken wings|
|Merlot||Cornish hen||cheese platter||Oreos|
|Pinot Noir||veal tenderloin||vegetable lasagna||chips and guacamole|
|Chardonnay||lobster||chicken pad Thai||white pizza|
|Gewürztraminer||crème brûlée||smoked trout||mac and cheese|
|Pinot Gris/Grigio||smoked salmon||shrimp cocktail||spaghetti with tomato sauce|
|Riesling||halibut ceviche||seafood tacos||spicy nachos|
|Sauvignon Blanc||raw oysters||artichoke dip||Hawaiian pizza|
|Vidal||poached salmon||asparagus quiche||Chinese takeout|
|Sparkling wine||caviar||vinaigrette salad||potato chips|
|Icewine||foie gras||apple pie||cheese and crackers|