Choices

Gift for the Host

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Good Housekeeping magazine now suggests to their readers that a bottle of olive oil is a much more appropriate hostess gift than a bottle of wine. Personally, I am not about to change my behaviours simply on the advice of a magazine or trends in office parties. If I am hosting or attending a social gathering, it is most likely with my friends who, like me, still enjoy a well-crafted alcoholic beverage, whether it be wine, beer or spirits.

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I am right at home, literally, when I select a bottle of wine from the cellar to take to a dinner party. What I choose will vary based on the occasion, whether I am pairing the wine to a dinner menu, or the host’s personal wine preferences of white versus red, the grape varietal, or country of origin.

On the other hand, I would have no clue as to what olive oil I should purchase for a hostess gift. I feel that I would need to go to a food specialty store as making the purchase at my local Food Basics or No Frills grocery store seems to lack thought and character. Then comes the question – do you get regular olive oil, extra virgin olive oil, or cold pressed extra virgin olive oil? Is one better? Does the use matter? Is Italian olive oil better or different from Greek or French olive oil? Is one brand better than another?

After dealing with the stress of trying to select the most suitable oil, I would then have to witness the expression on my host’s face as the bottle is pulled from the package and the realization is made that this is not something to be poured into a glass, sipped on and enjoyed. I would be met with a polite smile and eyes of bewilderment.

During these changing times the most important thing is to understand your host’s preferences. Don’t change your gift giving practices just to correspond with current trends but match your gift giving to the preferences of your host.

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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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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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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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The Effects of Tariffs on the U.S. Wine Industry

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With the introduction of tariffs this year by the U.S., American wine makers are now paying a higher price for all their wine making materials including French oak barrels, glass bottles, corks and even the wine-making equipment itself, such as pumps and de-stemmers. The 15% levy that was imposed on all goods entering the U.S. from the European Union means the cost of wine making supplies increased 15%. For example, each wine barrel now costs California wine makers an additional $100 to $150 US.

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California’s Paso Robles Wine Country Alliance said international wine orders were drying up as the aftereffects from President Trump’s trade war resonated around the world. U.S. winemakers are saying that this puts wine producers in high-cost California at an even greater disadvantage.

European wine producers are reducing their amount of American wine purchased. Danish wine stores are boycotting U.S. made wines. In Sweden, the state liquor store, Systembolaget, has seen sales of American wines drop 15%. Portugal as well has sought out alternatives to American wine.

Canada, who purchased 33% of all U.S. wine exports in 2024, has removed American wine and alcohol from liquor store shelves in most provinces. Robert P. Koch, president of California’s Wine Institute, said, “Canada is the single most important export market for U.S. wines, with retail sales in excess of $1.1 billion annually”. In April 2025, U.S. wine exports to Canada decreased 72.5% compared to April of last year. According to the American Association of Wine Economists (AAWE) exports declined by $25.5 million to $9.69 million.

It’s feared that these new anti-American sentiments are unravelling decades of marketing work and relationship building. Former consumers of American wine are now discovering interest in other New World wines, such as Australia, South Africa, South America and Canada.

Oregon is facing the same challenges as California. Oregon’s leading export targets are Mexico, China and Canada, representing about 81,000 jobs that are reliant on that export trade. Close to half of all Oregon wine exports in recent years have gone to Canada; in 2022, that was 73,323 cases of a total export of 162,939.

In April, the US Wine Trade Alliance stated that “restaurants will suffer, domestic producers will face new obstacles in bringing their wines to market, and retailers, importers, and distributors across the country will be placed at serious risk “.

I guess we will all have to wait and see what the longer-term effects of this trade war will be. However, I tend to agree with the economists who conquer that a trade war is a war that no one wins.

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Greek Food and Wine Pairings

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Greek food is very diverse but generally pairs well with crisp white wines such as Sauvignon Blanc or a Greek Assyrtiko, which is a very dry, high acid wine. Light-bodied red wines like Pinot Noir or Sangiovese, as well as sparkling wines like Prosecco also work well.

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For heartier dishes with lamb or beef, a hardy Greek red such as Xinomavro or Agiorgitiko will pair well.

As with any wine pairing, consider the dominant flavours of the dish. Pair light-bodied wines with lighter dishes and bolder wines with richer dishes. The wine’s acidity can complement the flavours of many Greek selections, especially those with lemon or tomato.

Here are some specific pairing suggestions from a variety of wine experts.

  • Avgolemono (Lemon Chicken soup): Medium-bodied white such as a Greek Moschofilero
  • Grilled chicken: Chardonnay or a Greek white Savatiano or Assyrtiko.
  • Chicken or pork Gyros: Riesling, Gewürztraminer or a light, chilled red Baco Noir or Greek Agiorgitiko.
  • Fish or seafood: Pinot Noir, Chardonnay, Riesling, Rosé or Assyrtiko.
  • Greek Salad: Sauvignon Blanc or an Orange wine.
  • Lamb or beef dishes: Syrah/Shiraz, Merlot, Cabernet Sauvignon, Agiorgitiko, or Xinomavro.
  • Lamb Gyros: A lighter, chilled red, such as Pinot Noir, Syrah or Agiorgitiko.
  • Mezze Platter (dips, pita, salads): Light red wines like Pinot Noir or Sangiovese, crisp whites like Sauvignon Blanc or an Orange wine.
  • Moussaka: A light-bodied red like Baco Noir or Agiorgitiko.
  • Pastitsio: Italian Nebbiolo or Greek Xinomavro.
  • Grilled octopus: Greek Assyrtiko.
  • Red sauce dishes: Cabernet Sauvignon or Merlot.
  • Saganaki: A citrusy white like Trebbiano.
  • Spanakopita: Pinot Grigio, Vermentino or Moschofilero.

As always, don’t be afraid to experiment with different pairings to find your favourites.

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Pairing Wine with Sandwiches

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Looking for a way to enhance a meal of sandwiches? For lighter tasting fillings, light-bodied white wine such as Pinot Gris, Pinot Grigio, or Sauvignon Blanc would pair well. For more substantial sandwiches, a Pinot Noir, Beaujolais, or even a Cabernet Franc can go well. Sandwiches that have a spicy kick will pair well with a Moscato or Riesling.

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Sandwiches served on a nutty bread loaf are complimented by a Cabernet Sauvignon while more savory breads are enhanced by a Chianti.

Here are some suggestions for some specific types of sandwiches:

  • BLT – Sauvignon Blanc, Pinot Grigio, Rosé
  • Cheesesteak – Carménère
  • Cubano – Chardonnay
  • Roast beef – Malbec, Syrah
  • Italian beef – Merlot
  • Grilled cheese – Chardonnay or semi-dry Riesling
  • Grilled chicken – Sauvignon Blanc
  • Ham and cheese – Chardonnay
  • Italian meat sandwich – Prosecco
  • Peanut butter & jam – Off-dry Riesling
  • Pulled pork – Pinot Noir, Cabernet Franc
  • Reuben – Pinot Noir, Rosé
  • Cured salami – Shiraz/Syrah
  • Tuna melt – Verdicchio
  • Classic turkey – Chardonnay
  • Turkey burgers – Pinot Noir
  • Grilled vegetables – Sauvignon Blanc

Whatever your choice of sandwich, the accompaniment of a glass of wine can enhance your dining experience.

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Pairing Wine with Thai Food

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Pairing wine, or any alcoholic beverage for that matter, with Thai food is without history or precedent. Whereas many cultures traditionally include alcoholic beverages as part of their cultural experience, for example the French with wine, the Japanese with sake, and the Germans with beer, Thais have no history of pairing alcohol with food at all.

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Therefore, when pairing wine with Thai food, there are no rules or traditions to be followed. However, there are general guidelines that can be followed when matching wine with any flavour, boldness, sweetness, spiciness, acidity, or heat combinations of food. I have written about these in one form or fashion numerous times over the years.

In case you don’t want to engage in your own research to find the perfect pairing for your next Thai dinner, here are some wine pairing suggestions from a variety of experts.

As a general comment, lighter-bodied wines, particularly whites and rosés, are good choices. Off-dry Riesling, Pinot Gris, Sauvignon Blanc, Grüner Veltliner and Chenin Blanc go well, along with some lighter red wines such as Pinot Noir or Gamay.

Some Thai dishes, particularly curries, can be quite spicy. A wine with a touch of sweetness can help balance the heat.  A Sauvignon Blanc, an off-dry Riesling or a Gewürztraminer would be a good choice. Also, a Riesling can complement the aromatic herbs and spices often used in Thai cooking.

If your preference is for red wine, the light body, low tannins and high acidity of Pinot Noir make it a good choice for Thai food. Gamay, being similar to Pinot Noir, also has a light body and is high in acidity making it a good choice as well.

A light-bodied French Beaujolais can pair well with heartier meat dishes or those with umami-rich sauces.

Wines to avoid include heavy, full-bodied red wines with high tannins, as they can intensify the spiciness of Thai dishes. Therefore, it is best to stay away from wines such as Cabernet Sauvignon and Shiraz.

Here are some more detailed suggestions:

  • Green Curry: Malbec
  • Larb: Grenache
  • Mango Sticky Rice: Sauternes
  • Massaman Curry: Gewürztraminer
  • Moo-ping: Grenache or Syrah
  • Pad Karprao: Red Burgundy, Cabernet Franc
  • Pad See Ew: Primitivo/Zinfandel
  • Pad Thai: Chenin Blanc
  • Som Tum: Moscato d’Asti
  • Tom Yum: Sauvignon Blanc

One thing is for certain, whichever wine you select to have with your Thai meal will not be wrong.

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Irish Whiskey or Scotch Whisky

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Don’t all types of whiskey pretty much taste the same, especially those ones that are made from the same type of grain? The simple answer is no. Just ask the Irish or the Scots. They will each tell you that theirs is far superior over all others. Irish whiskey and Scotch whisky have common roots but have developed differently over time.

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So, what are the differences between Irish whiskey and Scotch whisky? To begin, Irish whiskey is spelled with an “e” (whiskey), while Scotch whisky is spelled without an “e” (whisky). Whiskey labelled as Irish whiskey must be produced in Ireland and spend a minimum of three years maturing there while whisky labelled as Scotch whisky must be produced in Scotland and spend a minimum of three years maturing there.

Both are created using fermented grain and aged in wooden barrels. However, their distillation process, ingredients and flavour profiles differ. Irish whiskey is often triple-distilled whereas most Scotch whiskies are double-distilled. Thus, Irish whiskey is usually known for a smoother, lighter taste, often having fruitier flavours, while Scotch whisky is typically known for a fuller, heavier, more complex flavour profile with notes of oak, vanilla, fruit, spice and sometimes smokiness. However, as with most things there are exceptions. Occasionally Irish whiskey is only double-distilled and Scotch whisky is triple-distilled.

Irish whiskey may be made from a combination of cereal grains including barley, corn, wheat and rye. Scotch whisky is produced from 100% malted barley. The grain is distilled differently as well. Irish whiskey can mature in wood species other than oak, while Scotch whisky must be matured in oak barrels.

There are four types of Irish whiskey: Single Malt, Single Pot Still, Single Grain and Blended Irish Whiskey. For details on single malt and single pot, see my March 12, 2022 post “The Styles of Irish Whiskey”.

On the other hand, there are five types of Scotch whisky: Single Malt, Single Grain, Blended Malt, Blended Grain and Blended Scotch Whisky. Further information on the types of Scotch can be found in my post “Scotch Whisky Single Malt Vs Blend” dated December 18, 2021.

As you can see, both countries produce single malt, single grain and blends. In Scotland, blended malt and blended grain are separate categories whereas blended Irish Whiskey must be made from two or more different whiskey types.

The biggest difference between Irish whiskey and Scotch whisky is the single pot still classification. This is a style of whiskey that is unique to Ireland and is made from both malted and unmalted barley.

Scotch whisky sales exceed those of Irish whiskey. In 2023, Scotch exports were the equivalent of $10.3 billion CDN while Irish whiskey exports were just more than $1.6 billion CDN. There are currently about 150 whisky distilleries operating in Scotland and around 50 in Ireland.

However, being bigger doesn’t make it better. Scotch can boast more varieties and market exposure but it is up to you decide which one is better. It comes down to personal taste.

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The Sparkling Wine Market

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The demand for sparkling wine can be very volatile as it is heavily influenced by consumer moods and trends. Sparkling wine is traditionally related to festive gatherings and celebrations as long as people are congregating for happy times there will be a demand. However, during economic down times or in unusual circumstances like COVID-19, people are not gathering to celebrate and the sparkling wine market suffers.

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Like in so many segments of the wine industry, there is increasing demand for non-alcoholic sparkling wine options as the younger generations become more health-conscious and want to avoid alcohol. This trend is expanding market appeal. Vintners who embrace this new market by diversifying their product lines and expanding consumer reach will benefit.

Health-conscious consumers are looking for wines with reduced sugar content and fewer calories. This shift encourages innovation in product formulations, helping wine makers attract a broader consumer base. Low-calorie options provide a competitive edge in a health-driven market.

Given today’s ecological and environmental concerns, consumers are also placing much more emphasis on sustainability and organic certifications. Sparkling wine producers who are adopting eco-friendly practices are appealing to environmentally conscious buyers. This trend is providing producers with the ability to command higher prices & enhance brand loyalty.

The sparkling wine market, which has been steeped in tradition for centuries, is now being forced to change by evolving consumer demand. Producers need to respond and adapt to the evolving marketplace if they want to continue to survive.

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