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Food and Wine Pairing

Food & Wine

Wine and Food Pairing with 13th Street Winery

July 8, 2016
13th Street Winery 2014 Gamay Noir paired with an apricot and blue cheese tart.

Set in a beautiful swath of the Niagara region on the boarder between St. Catharines and Jordan, 13th Street Winery is a lovely space to visit. Shawn and I have long enjoyed stopping in to pick up little pizzas or other treats at the on-site bakery and check out the stunning sculptures and beautiful art on the walls. The wines have become favourites too, especially their always pleasing sparkling rosé.13th Street Winery in Niagara, Ontario

On a recent visit, we were invited to check out their new tasting menu – a delicious way to enjoy food and wine together without having to book a full meal. Seated in the lovely new section of their tasting room, with a view of the trees around the property, Shawn and I tried several wines paired with offerings from the 13th Street kitchen.

13th Street Winery 2014 Riesling paired with spicy soup.The June’s Vineyard Riesling, with light floral notes and a hint of limestone and petrol on the nose was very dry, but with a hint of sweetness that helped it pair nicely with the warm and spicy soup we enjoyed alongside it. We also tried the soup with the 13 Below Riesling, which is a blend of Riesling Icewine and off-dry Riesling. I love sweet wines with spicy food, so this was a great option for me. The wine had a very expressive nose full of candied pears and other orchard fruit and it was sweet, but not at all cloying.  The sweetness cut through the heat so perfectly and created a really balanced tasting experience.

The 2014 Gamay Noir, with its earthy nose and dark cherry and black pepper notes was a perfect accompaniment to the pork turrine and chicken liver. Shawn described them as rich, well-balanced meats and felt that the nuts were a great addition that brought out the pork. I was a little jealous not to eat red meat as I watched him devour this, but the wine on its own was pretty great too.

My favourite dish of the day was the apricot tart with blue cheese, walnuts, carmelized onions and (on Shawn’s) bacon. The tart was bursting with fresh flavours and I enjoyed trying it with both the Gamay (very good) and the 2011 Sandstone Reserve Chardonnay (also quite nice).

13th Street Winery 2011 Sandstone Reserve Chardonnay paired with brie and Chardonnay-soaked raisins.The Chardonnay, which is fully oaked and has notes of butter, vanilla and Meyer lemon, worked even better with the brie with Chardonnay-stewed raisins. The richness of the wine paired perfectly with the richness of the cheese and the raisins added a nice note of sweetness.

With such delicious and well-thought-out offerings, this tasting menu makes great sense. Wine is best when experienced with food and 13th Street’s smaller portions mean you can try one or two things to experiment with the wine pairings and not have to commit to a full meal – add in such a beautiful space to taste in and you can’t go wrong.

While we were there, we also had the chance to taste the new Burger Blend wines. These are an affordable and fun option for summer barbecues as, you guessed it, they go really well with burgers!

13th Street Winery White Burger Blend wineThe white Burger Blend had lots of apple and pear on the nose and the pear shows through quite prominently on the palate. I really enjoyed this one and would like to try it with grilled chicken (my go-to for barbecue).

The red Burger Blend is a mix of Gamay Noir and Pinot Noir and has strawberry and spice on the nose. The Gamay comes through on the palate, but is nicely muted by the Pinot Noir. Another summer-ready easy-drinking wine.

During our visit, there was lots going on at the winery. On top of launching their new food pairings, they have moved the farmer’s market on-site (a great addition alongside the bakery) and there was construction on some new production buildings taking place off in the distance. These changes didn’t seem to affect the tranquil nature of the tasting rooms, which showcases incredible bursts of colourful artwork on stark white walls and is modern, yet approachable.

Whatever brings you to 13th Street, there is sure to be more than you expected to find. We are already looking forward to our next visit (which we hope will involve another to-die-for apricot and blue cheese tart).

Thank you to 13th Street Winery for hosting us. While our tasting and food pairings were complimentary, our opinions (especially about the tart) are definitely our own.

Wine and Food Pairing

Food Pairing Friday with Andrew Hanna

June 26, 2015
Andrew Hanna, Toronto Wine Agent

Whenever I get a copy of the CellarBuilder newsletter from John Hanna & Sons Ltd, I know I’m going to be hungry reading it – the newsletter is full of great wine and food pairing suggestions. Not surprising from a company that really knows their wine.

This week’s Food Pairing Friday selection is from Andrew Hanna, a third generation wine importer and Director of Sales and Marketing at John Hanna & Sons Ltd. The company is one of Canada’s oldest and most respected sources for fine wines and spirits produced by families – not factories.

Andrew was inspired by a recent visit to Spain and his pairing story will make you dream of a trip to the region.

Andrew’s Pairing:

Having returned – a week or so ago – from a whirlwind tour of northern Spain hosted by Rioja rock-star La Rioja Alta S.A., you’ll pardon me if my mind remains seduced by tasty tapas and on-point pintxos.

Each time I visit Spain, I am taken by both the creativity of leading culinary minds and the amazing quality of the raw materials they’re blessed to work with.

I visited La Rioja Alta S.A. to join in the celebration of this venerable wine producer’s 125th anniversary and was thrilled to have a chance to explore the farms and facilities they own across four important Spanish wine producing districts: (i) Albarino country in Rias Baixas, (ii) serious brooding reds wine territory in Ribera del Duero, (iii) somewhat more generous and modern red wine terroir of the Rioja Alavesa, and of course, (iv) the iconic cellar worthy reds found in the Rioja Alta portion of the Rioja D.O.Ca.

It was on a travel day – between Rias Baixas and the Rioja Alavesa – that we had some time in Bilbao to explore this heretofore industrial port City, perhaps most famous as home to the Frank Gehry designed Guggenheim Museum.

Shortly before this cultural indulgence, I sat with a group of leading wine importers, distributors and industry professionals for an incredible foodie indulgence at a small restaurant near the gallery.

Amongst the inspired culinary treasures presented that day was a dish – and wine pairing – that will remain forever etched on my palate for both its sheer deliciousness as well as the technique and skill involved in its preparation.

On display was a simple (but perfectly cooked) oven roasted cod served on red pepper confit and topped with chive beurre blanc. The electrifying colours and appearance of this dish stood in stark contrast to its delicate flavours and textures – and, like many of my most profound food experiences, I was left enchanted by the quiet confidence of a Chef prepared to allow the quality of a scant few ingredients speak volumes.

Next to this stunning fish, we enjoyed a glass of Lagar de Cervera Albarino. Now if you haven’t tried Albarino before, I’d advise you to take immediate remedial action to correct this, as these coastal Galician whites are amongst the most satisfying and sneakily complex white wines you can find, anywhere. Imagine a hypothetical blend showcasing the explosive aromatics of Sauvignon Blanc and Riesling all within a bone dry frame, and topped off with unique and compelling mentholated “alpine garrigue” notes of pine, eucalyptus and spearmint framing the cool, refreshing and complex finish.

Not surprisingly, these coastal whites are picture perfect pairings for light seafood and fish dishes for the bright acidity, deep concentrated core of citrus fruit and delicate herbal complexity. The next time you’re thinking about fish, I’d encourage you to give some thought to a glass of Spanish Albarino; I think you’ll find it to be a tasty addition to your dining table.

Many thanks to Andrew for sharing his pairing! To learn more about John Hanna & Sons, visit or I’m sure he can find a perfect food pairing to suit your tastes.