I’ve been a little MIA on the blogging scene lately, as I try to juggle finishing the first draft of my novel with a busy period at my day job and a whole lot of the fitness stuff that helps me balance all this wine stuff. Sometimes I feel like I have gotten so into writing about wine that I’ve forgotten to talk about the healthy living things that help me keep my life in balance. It’s important for me to remember that this space was always supposed to be about living a happy, healthy, wine-infused life. As I prepare for a busy race season and continue my yoga journey (I’m proud to say that I’ve hit my mat every single day in 2017 so far), that part of my life has definitely been front and centre on my social media and I hope to see more of it here. But don’t worry, there’s still lots of great wine content too!
Today’s post is about an event I attended in the fall (yes, I’m that far behind – sorry) that fits into all three themes of the blog. I was one of a few lucky bloggers invited to join one of my favourite chefs, Matt Dean Pettit, for a sustainable wine and seafood pairing lesson. If you don’t know Matt, he’s the amazing chef behind the now defunct Rock Lobster chain (I really miss that place) and the brains behind Matty’s Seafood (available in grocery stores across Canada). He’s also a fabulous and funny guy who made us all feel really confident and comfortable when it was announced that not only would we be learning about pairing, but also cooking with wine.
Those who know me are well aware that I am NOT a cook. Thankfully, I married someone who is or I would still be existing on those frozen dinners you heat in the microwave and mini-popsicles. I’m not even kidding. This event was all about enjoying sustainable seafood. We had a really interesting session from Ocean Wise, who taught us that over-fishing is the single greatest threat to our oceans and how to choose easy, accessible and sustainable options. I was very relieved to learn that two of my favourite foods—oysters and mussels—are farmed and, therefore, very sustainable. Wine, of course, pairs very, very well with both.
At first, I was a little disappointed when I learned we would be pairing and cooking with just one wine—Whitehaven’s 2015 Sauvignon Blanc—but this crisp, refreshing New Zealand Sauvignon Blanc was actually a strong pairing with every dish we tried. Sauvignon Blanc is a great option with seafood and the ethos of the winery (they’re passionate about sustainability, have a zero waste winery and use sheep in their vineyards), worked very well with the theme of the night.
And then we cooked! And it was so much fun. Matt is a fantastic teacher and he even had a non-cook like me enjoying my time in the kitchen. We made a wine-soaked mussel dish and then worked in teams to create a fun fondue. Both involved lots of wine being cooked and consumed, which is always a recipe for a great time.
After our cooking class, we got to try all the dishes on the menu prepared by actual chefs in a group meal that showcased the freshness and flavours of the seafood dishes and how well they complimented the wine. This was truly a fabulous event and a great way to learn about sustainability in a fun environment. It definitely has me thinking a lot more about the seafood we buy and consume.
There are some great videos of the event available (and, yes, you can see me attempting to cook in one of them) and the recipe for Matty’s Moules Frites (one of the dishes we made) is available too. Visit the Whitehaven page on Facebook to check them out!
Do you have a favourite wine and sustainable seafood pairing? Share it in the comments or on social.
*I was a guest at this event, but my opinions are my own.
Goodness is full of yummy-looking recipes and interesting stories from chefs, entrepreneurs and food champions and would be worth checking out on that basis alone, but this book is so much more. Fifty per cent of the profits from Goodness are being donated to 
I bought a copy of the book at a recent Toronto launch party and then quickly set about making one of the recipes. OK, Shawn set about making one of the recipes – but you knew that already, right? We went with the Halibut Crunch by Peter and Chris Neal, which is an easy and delicious take on breaded fish. We made our version with cod, since there was no halibut available at our fish shop and chose Neal Brothers Srirachup Kettle Chips and Sriracha Mayonnaise to make the topping. Shawn and I both like spicy food, so this was the perfect version for us, but the recipe can be adapted to whatever your tastes.
Peter Neal is also a wine lover (and a partner in 
If you’re looking for a good mix of recipes with varied levels of complexity Goodness is a great option (there’s lots for newbies or more experienced chefs here). It’s an easy-to-use cookbook for a great cause and full of dishes that call out for wine pairings. Shawn and I have marked a bunch of pages and are thinking the Beet Caprese by Chef Rocco Agostino will be next on our list to make and we’re excited to experiment with wine options.
Rancourt Winery—Harvest Barn Wicked Thai Chicken Soup with Gewurztraminer Icewine—On its own, I found this 2013 Gewurztraminer just a touch too sweet at first sip – the candied fruit notes were definitely pleasant and the wine was well-balanced, but not quite to my tastes. Paired with this absolutely brilliant soup, though, it was pretty perfect. Shawn and I both agreed that this soup was just fabulous—lots of heat and Thai flavours and plenty of chicken and rice to fill your belly. And the contrasting flavours between the soup and the Icewine just worked so well. A reminder of how much an Icewine can be elevated by a great pairing.We were very glad we made this stop.
Peller Estates Winery—Cabernet Franc Icewine with a roasted Icewine marshmallow—I admit that I gravitated towards more savoury pairings this year, but the Icewine Festival feels incomplete without one of Chef Jason Parsons’ Icewine marshmallows. These sweet treats are perfection roasted over one of the fires in Peller’s outdoor area (although both Shawn and I smelled like campfire for the rest of the day). The pairing here is almost secondary to the experience, though. The 2013 Cabernet Franc Icewine is good quality, very approachable and well-made, but the pairing is too sweet-on-sweet for me.
Inniskillin Wines—Chicken and waffles, spread with Icewine butter with a Riesling Icewine—The chicken and waffles called my name and it’s hard to resist visiting one of the best-known Icewine producers in the world. At Inniskillin you can see the Icewine vineyards right outside the winery, which is a nice touch, and you will taste your Icewine in one of their exclusive Icewine glasses. And, yes, in my opinion the glasses do elevate the tasting experience. The 2014 Riesling was well-structured with lots of honeyed pear and apple notes. The chicken and waffles were quite tasty, although I would have liked some more heat to cut through the sweetness and play with the great acidity on the wine.
Ravine Vineyard—Homemade spicy chicken meatball in a molé sauce with Rossco’s cornbread and a Vidal Icewine—We had never been to Ravine before, but this won’t be our last visit. It’s such a fun and friendly property and this pairing was delicious. The meatball was juicy and well-cooked and the cornbread had a nice sweetness that off-set the spicy/sweet molé sauce. With their nuanced 2013 Vidal Icewine, this combo brought layers of flavour that came together nicely. Yummy.
Megalomanic—Three Icewine based martinis—This was a must-do stop on our list when I heard about the martinis. What a brilliant idea. Shawn and I rarely buy a bottle of Icewine because we just can’t get through the whole thing before it goes off. Megalomaniac solved that problem by showing us four different ways to serve Icewine with a twist. The visit started off with their new sparkling Riesling mixed with their 2014 Coldhearted Riesling Icewine, then I sipped through three more small samples of martinis mixed with their Icewines. From citrus, cherry to chocolate, the drinks ran the gamut and each showed creativity in layering flavours. I will definitely be making one or more of these again soon.
Redstone Winery—Braised venison and dark chocolate chili with 2010 Cabernet Franc Icewine—We had hoped to make it to Mike Weir Winery, but just ran out of time. Stopping at Redstone to check out this beautiful new winery instead was certainly not a hardship, though. The 2010 Cabernet Franc Icewine is delicious and well-made, with a mix of strawberries and spice on the palate. Since I don’t eat venison, Shawn was more than happy to enjoy my portion too and steal a sip of Icewine to let me know that the spice on the chili was perfect with the wine . He didn’t find that the chocolate came through strongly, so couldn’t compare those notes, but overall he thought it went very well together. This well-cooked chili was his favourite food of the day and I was a little jealous that he got to enjoy two whole bowls.
I first discovered the restaurant when I interviewed the winemaker for 
I start my pairing with a refreshing Cava. The Juve y Camps Reserva de la Familia from Penedes, has biscotti and vanilla on the nose and the bubbles hold together nicely. It’s a complex Cava and works very well with many of the seafood dishes on Barsa’s menu. Aras pairs it with a salmon escabeche done as pinchos (a small bite on toast). The salmon has been cured and is bursting with flavour, which works well – the Cava’s acidity cuts nicely through the salmon’s oiliness and highlights the lovely texture and flavour.
Next up is grilled octopus with charred potato – a skewer that’s full of complex Spanish flavours. Paired with a Telmo Rodriguez Basa, this works quite well. This is a versatile wine option with peach and grapefruit notes on the nose and a rich, full mouthfeel. The wine compliments the richness of the octopus and the salty notes on the purple potato. The wine, which drinks very nicely on its own, is a good option for the many seafood dishes on the menu.
For dessert, Aras suggested Casa Mariol Vermut Negra, a Spanish vermouth that tasted more like Sherry. It paired well with the cinnamon and orange in the crème brule dessert. While the fruit compote topping was just a little too sweet for the vermouth, the crème brule itself was a good match – just the right level of sweetness to hit all the best notes in the vermouth.