Now In Season

The start of spring opens up all kinds of exciting possibilities: new ideas, different menu options and a fresh approach to wine pairing. With this in mind, we asked four local winemakers for their best picks of the season.

 

 

Château des Charmes Estate Bottled Cabernet Franc VQA

Amélie Boury, Winemaker Château des Charmes

“Cabernet Franc is my go-to red wine for so many dishes, because it’s complex enough to complement beef and pork but not so heavy that it overpowers something simple like grilled veggies. The hint of spice adds a fun dimension to your favourite lamb shank recipe.”

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Malivoire Guilty Men White VQA

Shiraz Mottiar, Winemaker Malivoire

“I make Guilty Men White, a blend of Riesling and Sauvignon Blanc, in a fresh, crisp style that’s perfect for casual springtime gatherings. With friends, we enjoy it alongside vegetarian fare and Asian-inspired cuisine with a little heat.”

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Henry of Pelham Cabernet Merlot VQA

Sandrine Bourcier, Winemaker Henry of Pelham Winery

“Plummy and rich, with berry fruit flavours and smoky notes, the Henry of Pelham Cabernet Merlot adds an extra dimension to grilled spring vegetables, fresh pasta salad and Mediterranean fare. It’s a great choice for the season’s switch to lighter menus.”

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Raven Wicked White VQA

Craig McDonald, Winemaker Peller Estates Winery

“The fruity notes and the off-dry sensations of this blend of Riesling, Gewurztraminer and Muscat are a match for spring salad greens with apple cider vinaigrette or light balsamic dressing. A lighter-bodied wine, it goes with fresher foods and all things spring.”

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