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.