Food & Wine Pairings

  • Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
  • Crisp wines, such as Pinot Grigio, gor well with salty foods
  • Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness
  • Highly acidic foods pair well with acidic wines
  • Serve light-bodied wines with light food and full-bodied wines with heavier foods
  • Spicy foods pair well with sweeter wines
  • Sweet foods need a dry wine to offset the sweetness

For a general guide to food and wine pairing CLICK HERE.

Recipes:

Penne Puttanesca

FEATURING Selection Italian Valroza

This Penne Puttanesca is a quick skillet recipe that has lots of bold flavours to wake up your weeknight pasta. Pairs well with Selection Italian Valroza.

This Penne Puttanesca is a quick skillet recipe that has lots of bold flavours to wake up your weeknight pasta. Pairs impressively with Selection Italian Valroza.

Picnic Lunch With Vintners Reserve Merlot

FEATURING Vintners Reserve Merlot

Pack a picnic lunch for you and your sweetie! Roast beef sandwiches can be paired with our Vintners Reserve Merlot.

Pack a picnic lunch for you and your sweetie! Roast beef sandwiches can be paired with our Vintners Reserve Merlot.

Pita Pizza

FEATURING Selection Limited Edition Italian Primitivo

Recipe:  Soft Greek style pitas Extra virgin olive oil Asiago and mozzarella cheeses, shredded Black olives pitted and sliced Plum tomatoes, diced Baby eggplant, grilled and diced Fresh basil leaves Fresh black pepper Directions: Preheat oven to 400 degrees F. Brush pita with olive oil.  Sprinkle some cheese on the pita, then top with black …

Recipe: 

Soft Greek style pitas

Extra virgin olive oil

Asiago and mozzarella cheeses, shredded

Black olives pitted and sliced

Plum tomatoes, diced

Baby eggplant, grilled and diced

Fresh basil leaves

Fresh black pepper

Directions:

Preheat oven to 400 degrees F.

Brush pita with olive oil.  Sprinkle some cheese on the pita, then top with black olives, plum tomatoes, baby eggplant and fresh basil leaves.  Season with black pepper.  Top with a little more shredded cheese.  Place on a cookie sheet or pizza stone and baked for 8 minutes.  Cut to desired sizes and serve with Italian Primitivo.

 

(Photo Credit: Errow on Flickr)

Pork with Rhubarb Sauce

FEATURING Dry to Off-Dry Rosé

   

 

 

Pork Tenderloin With Forest Mushroom Sauce

FEATURING LE21 Pinot Noir Shiraz

Three different types of mushrooms deepens the earthy flavours, making this rustic yet elegant pork tenderloin a great match for LE21 Pinot Noir Shiraz.

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Prosciutto & Olive Pizza

FEATURING LE23 Nebbiolo

This flatbread pizza can be put together quickly for a simple supper or a tasty appetizer. Pairs deliciously with LE23 Nebbiolo either way.

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