Cedar-Planked Maple Trout Salad with Grilled Avocado
For pairing with this salad, we pick up on the woody, lightly smoky notes from cedar-plank barbecuing and the buttery texture of grilled avocado. A white Burgundy is superb with this dish; notes of spice and toasted nuts create a seamless experience on the palate.
Charred Tomato Gazpacho
The combination of tomato and vinegar gives gazpacho its verve, and it also means that the soup's wine pairing needs ample acidity. A dry Spanish rosé (rosado) brings fresh berry flavours, bright acidity and a lively synergy.
Breakfast Sausages with Charred Onion with Apricot Mostarda
A VQA Ontario Riesling is a wonderful match, replaying the fruity notes of the mostarda while countering the pungency of mustard with light sweetness. The wine’s crisp acidity cuts through any oiliness from the sausage.
Grilled Plum Caprese Pizza
Pick up on the caramelized sweetness of grilled plums with a vibrant and honeyed Vouvray. Made with the Chenin Blanc grape variety, Vouvray has a racy acidity that balances sweetness and lush, fruity flavours to complement the pizza.
Grilled Kiwi Parfait with Coconut-Cashew Granola
For dessert, the pleasing sourness of Greek yogurt is balanced by honey and the natural sweetness of kiwi. A too-sweet drink could get in the way, so choose a palate-refreshing cooler that’s not cloying.