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.

with the boss
with friends
Movie night
Baco Noirbeef Wellingtonbarbecued ribsIndian takeout
Cabernet Francgrilled steakmushroom linguinepretzels
Cabernet–Merlotcassouletantipastomeat-lover’s pizza
Cabernet Sauvignonbeef carpaccioblue-cheese burgerspopcorn
GamayCamembert cheeseturkey pot piechicken wings
MerlotCornish hencheese platterOreos
Pinot Noirveal tenderloinvegetable lasagnachips and guacamole
Chardonnaylobsterchicken pad Thaiwhite pizza
Gewürztraminercrème brûléesmoked troutmac and cheese
Pinot Gris/Grigiosmoked salmonshrimp cocktailspaghetti with tomato sauce
Rieslinghalibut cevicheseafood tacosspicy nachos
Sauvignon Blancraw oystersartichoke dipHawaiian pizza
Vidalpoached salmonasparagus quicheChinese takeout
Sparkling winecaviarvinaigrette saladpotato chips
Icewinefoie grasapple piecheese and crackers
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