A glass of Off-Dry & Fruity white wine is perfect with Nilgiri Chicken from Coconut Lagoon in Ottawa. The cool crispness of this wine style offsets bold Indian spices. Fresh herbs, seafood, ginger and fresh coconut — “this is what southern India is about,” says Joe Thottungal, chef at the popular Ottawa resto.
For Khao Soi Curry with Shrimp from Sabai Sabai in Toronto, pour a glass of Aromatic & Flavourful white wine. It will balance Thai flavours, such as mint, basil, lemongrass and green chillies. Sabai Sabai’s Seng Luong says this northern-style dish is “rich and creamy, but with lots of different textures and flavours.”
With Smoked Pork Ribs from The Stockyards in Toronto, pour a glass of Medium-Bodied and Fruity red wine. “Pit master” Thomas Davis recommends a wine that doesn’t overpower, but complements, the smoke flavours. David smokes his pork ribs which for seven hours!
A glass of Light-Bodied & Fruity red is idea for Brie e Prosciutto Pizza from Hamilton’s NàRoma Pizza Bar. This wine will complement the flavours, not overpower them. “A glass of wine and a slice of pizza – seriously, what’s better?” says NàRoma’s Mario Spina. It takes him 72 hours to make dough for his Naples-style pizza.