Baby it's cold outside... but while the days get shorter and the breeze feels more brisk, keep in mind that one of the real pleasures of autumn is getting back to a heartier style of cooking, one that embraces rich, warm sauces, gratins of vegetables and baked fruit desserts enjoyed with a full-bodied glass of wine. Here, we've gone one better, infusing the recipes themselves with the bounty of Canada's wine-growing regions, all the way from British Columbia's Okanagan Valley, through Ontario and on to Newfoundland. So read on to renew your culinary spirit, make your grocery list and take some time to savour all that's good about fall.
Wine pairings
Serve these recipes with a wine recommended by sommeliers Daniel Liddy, director of Whistler, B.C.'s Platinum Palate Education, and Wendy Midgley, from Niagara-on-the-Lake, Ontario's Inniskillin Estate Winery. Mixed Greens Salad goes well with Henry of Pelham's 2003 Rosé, says Midgley. Cranberry Glazed Ribs will benefit from a 2002 Domaine Combert, "Lineage" Gamay, from Okanagan, B.C., says Liddy. Midgely recommends Inniskillin's 2002 Chardonnay Reserve (dry) to complement the Sweet Potato Gratin. For the Baked Fruit recipe, 2003 Blue Mountain Cream Label Pinot Gris presents the perfect foil, suggests Liddy.
0 Comment