Great Canadian Pairing Guide

Fall Comfort Foods

The soul-satisfying food of autumn always makes the season special. As soon as it’s sweater weather, we crave vegetable soups, cheesy pasta bakes and hearty braises. To help with this transition, we’ve paired all your favourites with local beer, cider and wine. And if you’re looking for inspiration, check out this collection of Food & Drink twists on these beloved dishes.

Grilled Cheese + Brown Ale

Lake of the Woods Firehouse Pub Style Brown Ale

Ale’s caramel notes are in sync with the butter-browned sammie.

Chicken Pot Pie + Dry Sparkling Riesling

Tawse Spark Limestone Ridge Organic Brut Sparkling Riesling VQA VINTAGES ESSENTIALS

This unique sparkler refreshes the palate after each creamy bite.

Pot Roast + Red Blend

Trius Red VINTAGES ESSENTIALS

This Bordeaux-style blend stands up to hearty braised beef.

Squash Soup + Cider

Thornbury Village Craft Apple Cider

Since apples are often in squash soup, cider is a slam dunk.

Mushroom Risotto + Gamay

13th Street Gamay VQA VINTAGES ESSENTIALS

When it comes to mushrooms, Gamay is always a safe bet.

Lasagna + Baco Noir

Henry of Pelham Baco Noir Old Vines VQA

Baco’s patented acidity cuts through a rich, cheesy lasagna.

Wine & Chips

For your next social cinq à sept, why not throw a wine and chip party? Better yet, make it an all-Canadian affair! The most foolproof match is dry sparkling wine with plain potato chips like the kettle-cooked crunchers from New Brunswick’s Covered Bridge. It doesn’t get any more Canadian than Old Dutch ketchup chips—their sweet-sour tang pairs nicely with off-dry Riesling. Finally, the Canuck-born mash-up of all-dressed chips—try Hardbite’s version—hits the spot with sparkling rosé.

Fall Vegetables

Nothing brings the fall feels like the cornucopia of vegetables at the final farmers’ markets of the year. Here’s a handy guide to pairing wine with your favourite autumn veggies.

Leeks + Off-Dry Riesling

Featherstone Black Sheep Riesling VQA VINTAGES ESSENTIALS

The sugar in off-dry Rieslings works in tandem with the sweetness of cooked leeks. Since butter and cream often enter the equation, the wine’s lemony acidity will cut right through them.

Cauliflower + Pinot Grigio

Henry of Pelham Pinot Grigio

Since cauliflower is one of the milder brassicas, you don’t want a wine with too much personality. Whether the cauli’s in a soup, sautéed or roasted whole, Pinot Grigio always hits the mark.

Beets + Pinot Noir

Rosehall Run Pinot Noir VQA

The earthy sweetness of beets really makes Pinot Noir sing, especially a lighter one from Ontario. Further elevate the pairing in a salad with thin slices of Camembert and fresh tarragon.

Squash + Chardonnay

Malivoire Estate Grown Chardonnay VQA VINTAGES ESSENTIALS

Whether it’s unoaked or barrel-fermented, Chardonnay has fall fruit flavours that are terrific with squash. The nutty, buttery notes of oaked Chards work well when the squash is caramelized.

Brussels Sprouts + Sauvignon Blanc

Creekside Sauvignon Blanc VQA

Just as the dense richness of Brussels sprouts benefits from the balance of a punchy sauce, zesty, citrusy Sauvignon Blanc will lift the green orbs—no matter how you cook them.

Before Dinner

Between cooking and hosting, there isn’t always time to mix drinks. To help you out, here are a few ready-to-drink cocktails to serve before the big feast. Canadian Club Cranberry Ginger Ale puts an autumnal spin on the great Canadian highball. If gin is your spirit, Dillon’s Blackberry, Lemon & a Dash of Elderflower is light and refreshing. And for a hit of spice, pour ginger-jacked Nickel Brook Jamaican Mule over ice with a slice of lime.

Postprandial Sips

For something to pour after the plates have been cleared, try one of these Canadian-made sippers. Elora Distilling Limoncello is a wonderful rendition of Italy’s citrusy palate cleanser. If you have a sweet tooth, Cabot Trail Maple Cream is a nutty, complex liqueur with a sublime texture. And if amaro is your jam, a splash of Alpenbitter No. 7 will hit the spot. Redolent of orange peel and baking spices, it’s delicious on the rocks.

Best Bottles to Bring

Finding the right wine to gift for Thanksgiving dinner can be stressful. You want something that’s ready to drink, matches the food and shows you care. These four bottles fit the bill.

Closson Chase The Brock Chardonnay VQA VINTAGES ESSENTIALS

Splitting the fermentation between stainless steel and oak, this lovely Chard gives you the best of both worlds. It’s the right pour with white meat.

Henry of Pelham Cuvée Catharine Rosé Brut VQA

The versatility of sparkling wine makes it a natural at the Thanksgiving table. With a fine mousse and tangy acidity, this rosé is no exception.

Malivoire Farmstead Gamay VQA VINTAGES ESSENTIALS

It’s hard to imagine a more perfect Thanksgiving red than this one, which is light, tart and bursting with cranberry raspberry flavours. Best enjoyed in a balloon glass at cellar temp.

Hidden Bench Estate Organic Pinot Noir VQA VINTAGES ESSENTIALS

Like Gamay, Pinot Noir is another fail-safe red with turkey and all the fixings. This light, tart and fragrant gem is Burgundian in style.

The Great Canadian Pairing Guide