Author: A Layman's Wine Musings

Holiday Season Wine Pairings

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With Christmas, Hanukkah, Kwanzaa, and New Year’s Eve celebrations all quickly approaching, there’s a lot to consider when it comes to choosing what to eat and drink during those festive gatherings. Here is a list of some of the best wines to pair with the flavours of the holidays.

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For rich, buttery foods, wines with good acidity will refresh the palate. As always, match the weight of the wine to the food: Light-bodied wines go with lighter dishes, while full-bodied wines can stand up to hearty, richer food.

If you are serving sparkling wine, be sure to keep it chilled. Sparkling wine always adds an instant celebratory feel and pairs well with everything from appetizers to desserts.

If you want to keep it simple, you can offer a red, white, and a sparkling option to cover the diverse flavours on the dinner table. Guests can then choose which wine they prefer. Chardonnay, Pinot Noir and Riesling are all good general options.

Here are some classic holiday pairing selections:

Main DishesRed WineWhite Wine
Roast turkeyPinot NoirChardonnay (oaked or unoaked)
Glazed hamPinot NoirPinot Gris, Riesling
Prime Rib / Roast BeefCabernet SauvignonChardonnay  
Roast ChickenPinot NoirChardonnay, Sauvignon Blanc
Salmon / Baked FishPinot NoirSauvignon Blanc, Pinot Gris
Beef BrisketSyrah, MalbecRiesling
Spicy Gumbo Off-Dry Riesling
Side Dishes / AppetizersRed WineWhite Wine
Charcuterie Sparkling
Crab cakes          Sparkling
Creamy dishes Pinot Gris, Chardonnay
Vegetable dishesPinot Noir          Sauvignon Blanc
Collard Greens Dry Riesling
Sweet Potatoes Chardonnay
Mashed potatoesPinot NoirChardonnay
Potato latkes     Sauvignon Blanc
Squash soup      Chardonnay
Pasta salad        Beaujolais, GamayPinot Gris
DessertsRed WineWhite Wine
Peach cobbler Late Harvest Riesling
Apple PieTawny PortDemi-Sec or Doux Sparkling Wine
Bread puddingTawny Port, SherrySémillon
Sticky toffee pudding   Tawny Port, SherrySémillon
Pecan pieTawny Port, Gamay 
Crème brûléeTawny PortDemi-Sec Champagne
Christmas cakeTawny Port, SherryChampagne or Prosecco

Enjoy the festive season!

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The Office Holiday Party

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Drinking one’s face off at a party or social gathering is becoming a less acceptable behaviour. The younger generations, Millennials and Gen Z, are now the most likely groups to attend holiday parties. They tend to find alcohol less desirable and thus, its use in social settings is changing. Getting into the holiday spirit no longer requires spirits, with mocktails and alcohol-free bars now becoming very popular. 

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Gen Z and Millennials are also the ones most likely to make an early exit from the party. About 28% of Gen Z say they stay just long enough for the food, while 39% of millennials admit to quietly slipping away without even saying goodbye.

Zero-proof cocktails and menus featuring gluten-free, vegetarian and vegan options are reflective of a broader focus for these events. However, for those that continue to provide alcoholic options, cocktail menus are more curated and upscale and aim to incorporate local ingredients or have a more direct relationship with the company or event. 

A poll conducted in Great Britain suggested that over twenty percent of office Christmas parties in 2024 were alcohol-free events. This is an increase of two percent over just one year previous, suggesting that this is an increasing trend.

For me, being retired, gone are the days of attending work-related events steeped in their traditions and corporate politics that were often fueled by alcohol, especially during the later hours. Having emceed one of these events attended by a couple of hundred people, I appreciate the benefits of the alcohol-free approach. It can be entertaining to sometimes watch the alcohol fueled antics of some attendees and stressful to see others say or do something totally inappropriate and potentially career-limiting. It can be both tragic and embarrassing for these individuals after they sober up and realize what they had done.

Gatherings are becoming smaller as well. Less companies are hosting single large gatherings attended by all employees. Instead, they are opting for smaller intimate settings pertaining to the interests of specific groups. The events tend to focus more on food and less on spirits.

Gone are the days of wearing lampshades at a party.

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Speyburn’s  Jerez Sherry Cask Single Malt Scotch Whisky

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Photo credit: http://www.onlineshop-helgoland.de

On my recent Danube River cruise through eastern Europe, I discovered another of Speyburn Distillery’s scotch whisky options, Jerez Sherry Cask Single Malt. This nutty single malt is first aged in bourbon casks, then finished in Oloroso, Manzanilla and Fino Sherry Casks from Jerez, which is located in the Andalusia region in the south of Spain.

The result is a Scotch whisky that displays flavours of roasted hazelnuts, raisins, and smooth spices. It has a dark amber colour and a nose of roasted hazelnuts, raisins and sweet spices. The flavours of nutty spices and dark red fruits lead into sweet, subtle vanilla and hazelnuts flavours.

I found it most enjoyable but unfortunately, like many of Speyburn’s whiskies, it is not available for purchase in Ontario.

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Bock Winery, Villany, Hungary

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While on a recent Danube River cruise through some of the former Iron Curtain countries of eastern Europe, I visited the Bock Winery, which is located near Mohacs (“the mother of wine”), Hungary. It is a tenth-generation family winery that was established in 1850. It spreads out over 125 hectares or about 310 acres.

Bock’s cellars

Bock’s wines are aged in a combination of French, American and Hungarian oak barrels. The use of Hungarian oak introduces a flavour and nose that is slightly different than what would be experienced with most new world wines of Australia, North America or South America. The vintner also uses a combination of both new oak and old oak barrels, depending on the specific wine being produced.

In addition to wine, Bock also produces grape seed oil, grape seed tablets and grape seed flour. This is done to minimize the amount of waste resulting from the wine making process.

While there I had the opportunity to try four of Bock’s wines – a 2023 Villányi Hárslevelú, a 2024 Villányi Rosé Curvée, a 2017 Villányi Bock Curvée, and the 2022 Cabernet Franc.

2023 Villányi Hárslevelú

This is a fresh and fragrant white wine that is produced from a native Hungarian grape variety. It is made using overripe grapes grown on 40-year-old vines in the Göntér vineyard. Its colour is a medium-intensity, straw yellow. The aroma reveals linden blossom, combined with a slight citrus note, which is also reflected in the taste.

2024 Villányi Rosé Curvée

This is a fresh and fragrant wine produced from the virgin must of blue grape varieties from Bock’s vineyards. It has a medium colour with salmon-pink hues. The aroma and taste consist of strawberries, accompanied by satisfying acidity. The wine is enhanced with carbon dioxide before bottling.

2017 Villányi Bock Curvée

2017 Villányi Bock Curvée

This is Bock Winery’s flagship wine, produced from a blend of premium red grapes from several Bock vineyards which produce a full-bodied wine. It is a Bordeaux-type blend of Cabernet Sauvignon (60%), Cabernet Franc (30%) and Merlot (10%) that has developed in new, small oak barrels for 24 months and then in the bottle for an additional year. The wine is characterized by a deep, dark intensity and dark purplish red hue. It is a full-bodied wine, with a scent of ripe cherries and tobacco, and a taste of overripe fruits, chocolate and vanilla.

This was my personal favourite of the wines I sampled.

2022 Cabernet Franc

This is a medium-bodied red wine using grapes from several of Bock’s vineyards. After fermentation, the Cabernet Franc matures in large oak barrels for 12 months to produce a dark, intense, deep red wine with a large body. It has a complex aroma and taste, in which the fruitiness forms a unity with the aromas from the barrel.

Good news for Ontario residents, Bock Wines are periodically available liquor stores.

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Pairing Wine with Mexican Food

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Mexican cuisine is very rich and varied, making it challenging to make generalized wine pairing suggestions. Because of the spicy nature of Mexican food, sparkling wines, such as Cava or Prosecco, Rosé, or sparkling Rosé, are all good choices. Wines with low or moderate alcohol levels will be a better match with the spicy nature of the food. Also, a slightly sweet or fruity wine can help balance the heat.

Photo credit: gustomexico.com

Specific wine pairings should focus on the dominant flavours, proteins or sauces of the dish. Lime, cilantro and tomatillos will pair well with crisp white wines like Sauvignon Blanc or Albariño. Grilled dishes with smoky chipotle flavours may be balanced with a Malbec, Tempranillo or Syrah. Pinot Noir will compliment Carnitas or other pork dishes. Seafood dishes are a good match with Spanish Verdejo or Vermentino. The ever-popular Chile Con Carne is a good match with GSM blends (Grenache, Syrah and Mourvèdre grapes) or a South American Carménère.

Here are some specific dish pairing suggestions from some experts:

Tacos, Chalupas, tostadas – Dry Rosé, Lambrusco, Spanish Garnacha

Stuffed Masa Dough Dishes, Gorditas, Enchiladas – Cabernet Franc Rosé, Tempranillo Rosé, Syrah Rosé

Savory-Sweet Dishes – New Zealand Sauvignon Blanc, Spanish Verdejo, Torrontes, Albariño, Grüner Veltliner, or Garnacha Rosé

Queso Fundido Quesadillas – Sangiovese, Tempranillo, Carménère from Chile

Barbacoa Mexican spices, barbecued meats, grilled, charred Mexican spices beef – Cabernet Franc, Carménère, Cabernet Sauvignon, Tempranillo, Malbec

Chorizo a guajillo and arbol chili seasoned ground fatty pork meat – sparkling wines, such as Cava or Crémant

Mexican Cured Meats – Nebbiolo, Cabernet Sauvignon, Nero d’Avola, Sangiovese, Gran Reserva Rioja

Rice Dishes – Cava, Sauvignon Blanc, Albariño

Bon Appetit.

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Returning Wine to a Vendor

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I came across an article recently that asked the question, under what circumstances is it acceptable to return wine, whether it be purchasing it from a wine shop or while dining in a restaurant?

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Except in situations where wine is suspected to be contaminated or unsafe for consumption, most jurisdictions do not have regulations regarding the return of wine and liquor to the vendor for refund or exchange. Therefore, it is the decision of individual retailers to determine whether they will accept returns. Most require a receipt, and some may charge a restocking fee.

The most obvious situation is when you open a bottle of wine, pour a glass and then discover an unpleasant aroma, appearance or taste. This could be the result of the wine being stored in a warm location, tainted with TCA (cork taint) or gone bad in some other way, such as being exposed to oxidation. However, it is important to keep in mind that individual flavour profiles, tartrates (wine crystals or wine diamonds), natural sedimentation and tannin deposits are not considered to be wine defects.

In situations where the wine is not spoiled but is just not to your liking or expectation, results may greatly vary. Purchasing wine and not liking it doesn’t automatically make it returnable. For example, being unfamiliar with the nuances of the effects of an aged bottle of wine may result in an individual unfairly judging it, especially if they are unaccustomed to the secondary and tertiary aromas and flavours that can develop over time. Whether such a wine may be returned varies from one establishment to another. Having a conversation with staff prior to selecting a wine you are unfamiliar with will help you manage expectations and avoid disappointment. Whether you have a legitimate right to return a wine comes down to judgment, experience and hospitality. Customers should feel taken care of, but they also need to be realistic and fair.

Many retailers have a 30-day return or exchange policy; most require a receipt and some charge a restocking fee. If you’re returning a bottle because you believe it is flawed, you should bring the mostly full bottle back to the shop with you.

Returns to a winery may be the most stringent. Other than for spoiled wine, returns must be unopened and in saleable condition (label and capsule intact), be of the current vintage and accompanied by the original receipt, indicating that it was purchased within the previous 14 days. The product may then be exchanged for an item at the original purchase price shown on the receipt. Personalized wines are a final sale.  In that case, unopened bottles cannot be returned for a refund or exchange.

A faulty product must be returned for assessment immediately upon discovery. If most of the product has been consumed, the return may not be accepted.

For online purchases, in addition to the regulations above, the purchaser will be required to pay for any additional applicable shipping charges.

Hopefully it doesn’t happen but if you ever find yourself in a position where it becomes necessary to return wine, you now have the information necessary to make this transaction as easy as possible.

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Wine with Pasta

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Now that autumn has returned, I begin to turn my thoughts to cold weather comfort foods like pasta.

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Generally speaking, the best way to pair wine with pasta is to match the weight and richness of the sauce to the wine. Pair light, vegetable or seafood-based pasta with crisp white wines like Pinot Grigio. Rich creamy, or meat-based sauces go well with fuller-bodied wines such as Chardonnay or Pinot Noir, while tomato-based sauces require medium-bodied reds like Sangiovese. A sparkling wine, for example Prosecco, will complement many pasta dishes, especially those with creamy or rich sauces.

A good rule of thumb is to match the weight of the pasta sauce with the weight of the wine. A light sauce calls for a light wine, while a heavy sauce pairs well with a bolder wine. Also consider sparkling wines as the bubbles will complement creamy sauces and the acidity works well with tomato-based dishes.

Here are some specific pairing suggestions from several experts:

Fettuccine Alfredo: The wine needs to complement the richness of the dish while providing balance and enhancing the flavours. White Burgundy, Pinot Blanc, and Soave Classico will pair well with Fettuccine Alfredo.

Lasagna: This dish pairs well with a full-bodied red wine like an Italian Chianti Classico or a Brunello di Montalcino.

Pesto Pasta: The pesto flavours will harmonize well with a light-bodied white wine with herbal and citrus notes such as a Sauvignon Blanc, Pinot Grigio or Italian Vermentino.

Spaghetti Bolognese: The rich and meaty tomato-based sauce goes well with a medium-bodied red wine with good acidity such as an Italian Sangiovese or a Chianti.

Spaghetti Carbonara: The creamy Carbonara sauce will be complimented by a medium-bodied white wine like a Viognier or a Chardonnay. If you prefer red, Pinot Noir or Malbec are suggested.

Cheese-filled Ravioli: Pair with a light to medium-bodied white wine like Sauvignon Blanc, Pinot Grigio or Vermentino.

Meat-filled Ravioli: A full-bodied red wine such as Sangiovese, Barbera, Chianti, Cabernet Sauvignon, or Syrah is a good combination.

Seafood-filled Ravioli: Couple this ravioli with a white wine like Chardonnay, Sauvignon Blanc or a dry Riesling.

Vegetarian Ravioli: A red wine like Pinot Noir or Gamay, or a light to medium-bodied white wine such as Grüner Veltliner, Pinot Grigio, Viognier or Sauvignon Blanc are great options. You can also choose Rosés like Chenin Blanc or Pinot Gris.

No matter what pasta you have there will be the perfect complementary wine to enjoy alongside.

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2025: A Much Better Year

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As an update to my November 9, 2024, post “2024: A Year to Remember”, I am pleased to report that the devastation resulting from the environmental disasters that plagued the 2024 growing season in British Columbia have had a reduced impact on this year’s grape harvest.

Photo credit: decanter.com

The vines that survived the destruction have recovered significantly, contrary to expectations. Most growers are now expecting a substantial crop; something that seemed unimaginable last year. The vines have proven to be much more resilient than expected. Some wineries project this year to be their largest harvest ever.

Indications are that the 2025 vintage will be of high quality as the weather has been consistently warm but without extreme heat spikes and wildfires. However, some vineyards still have crop yields of questionable quality.

Grape prices have returned to more reasonable levels, similar to what existed before the environmental challenges of the past couple of years. This will be a relief for the wineries and consumers.

Only a small number of wineries will continue to need to source grapes again from the U.S. Thus, the replacement wine program has been extended for another year. Many producers have replanted vineyards that will not be in full production for another several years.

The effects of the 2024 disaster will continue to linger for the foreseeable future. but the impact is proving not to be as devastating as first thought.

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French Cuisine with French Wine

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Inspired by my excursion earlier this year to France, I have compiled a list of popular French foods along with complimentary French wines.

Photo credit: joinusinFrance.com

Asparagus and Hollandaise with Condrieu

Condrieu is the highest form of Viognier, a white grape known for its thick texture and exuberant aromatics. Asparagus makes a good combination.

Brie de Meaux with Champagne

The richness of the creamy cheese is balanced by the acidity and lightness of the bubbly Champagne. It creates a very decadent experience. 

Coq au Vin with Beaujolais

Beaujolais is the often-underestimated red from southern Burgundy. Made from pure Gamay, the wines are easy to appreciate. The freshness in Beaujolais allows it to cut through the richness of stew. However, the berry notes of the wine are better suited with chicken rather than beef or pork.

Boeuf Bourguignon with Red Burgundy

Boeuf bourguignon, being robust and savory, is well complimented by a red Burgundy, which is a complex and subtle expression of Pinot Noir.

Chèvre with Sauvignon Blanc 

As simple as it sounds, fresh goat cheese and Sauvignon Blanc make a great combination. The pungent flavours in chèvre are highlighted by the minerals and acidity of Sauvignon Blanc.

Comté with Vin Jaune

Vin Jaune is the oxidized, sherry-like wine made in France’s Jura region. It has intense, delicious notes of walnuts, dried fruit, curry and pine. It can be a bit sharp on its own, but with cheese, such as Comté, it is very appealing.

Duck with Red Burgundy

A red Burgundy will be a good compliment for roasted duck breast. It combines delicate berry fruits with cool earthiness. As the wine ages it is enhanced by notes of mushrooms and leather.

Foie Gras with Sauternes

Steeped in French tradition, foie gras should be paired with a Sauternes from the Bordeaux region.

Lamb with Northern Rhône Syrah

Northern Rhône Syrah is both subtle and elegant, combining characteristics of dark berry with lightweight aromatics. There are often notes of smoked meats, bacon, licorice, and cloves, which pairs well with lamb.

Mussels with Muscadet

Muscadet is a refreshing, uncomplicated white wine that is produced along the Loire River near the Atlantic Coast. With the ocean nearby, it’s a perfect match for shellfish, particularly oysters or mussels.

Olive Tapenade with Rosé

Olive tapenade served on seasoned crackers or crusty slices of baguette combined with a crisp Rosé is a great combination.

Oysters with Chablis

Chablis is a sub-region of Burgundy, known for its Chardonnay wines made with little or no oak. Classic Chablis is full of minerality and zest making it a great pairing with most oyster dishes.

Roquefort with Sauternes

Sauternes is a unique wine, being created from mold-covered shriveled up grapes just south of Bordeaux. It has notes of apricot, pineapple, ginger, caramel and honey. It pairs well with blue cheese.

Salade Lyonnaise with Beaujolais 

A traditional salad lyonnaise (greens, bacon, croutons and mustard dressing topped with a poached egg) is the perfect match for the low levels of tannins and high acidity found in Beaujolais, which is produced from Gamay grapes.

Sole or Flounder with Sancerre

Sancerre is pure Sauvignon Blanc. It is aged in a stainless steal tank without any oak. The combination of juicy grapefruit and mineral freshness matches beautifully with any fine white fish prepared in butter.

Steak with Bordeaux

Steak pairs well with many reds from France, but one sure bet is Bordeaux, especially the Right Bank Merlot dominant wines.

Stew with Southern Rhône Red

Southern Rhone reds usually consist of a blend of Grenache, Syrah and Mourvèdre. The resulting wines are bold and rich, with texture and dark, jammy notes. Most beef stews work well with these wines.

Veal with White Burgundy

White Burgundy is the highest expression of Chardonnay. As long as the wine retains some acidity, it should match beautifully with the subtle, delicate flavours of veal.

Bon appetite!

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Impact of Tariffs on the Canadian Wine Industry

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Tariffs and retaliatory measures significantly hurt Canada’s wine industry by increasing the cost of U.S. grape must and juice needed by many winemakers, while also indirectly harming wineries through higher costs for imported packaging and equipment. On the other hand, provincial bans on U.S. wine improved sales for domestic Canadian wines. However, should this increased demand continue, wineries may need to enhance their operations.

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Wine production costs have increased for wineries that purchase grape must (crushed grapes) from the U.S.  Tariffs on steel and aluminum from the U.S. have increased the cost of barrels, equipment and cans.

However, it’s not all doom and gloom for the Canadian wine industry. There have been increased sales of domestic wine due to the removal of American wines from liquor and wine store shelves in most provinces.

Statistics Canada announced that in April 2025, Canada imported only 2.9 million dollars of American wine  a 94% decrease from the year previous. Imports from other wine-producing regions such as New Zealand and Australia increased by 31% and 28% respectively, while shipments from France and Italy rose by 13.6% and 7.6% respectively.

Wineries in Southwestern Ontario, the B.C. Lower Mainland, and Kelowna have experienced increased sales. For example, despite total wholesale wine sales falling nearly 5% year-over-year, B.C.’s share climbed from 47% to over 52%. For the first time, B.C. wines represent more than half of all wholesale wine sales in that province.

However, as stated previously, I don’t believe there are any real winners in a trade war.

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