Corinne’s Food Pairing Suggestion:

Try the Wine Club Riesling with:
Chili and Lime Turkey Wings with Lime Crema and Fresh Cilantro

When paired with the turkey wings, the wine softens the spice and heat from the chili glaze on the wings, while the lime crema brings out candied lime and softens the acidity.

Hasselback Butternut Squash with Curried Butter and Toasted Pine Nuts

When you pair this wine with the squash and curry butter, the wine marries so well with the aromatic spices and again brings out lots of candied lime, ginger and a touch of vanilla cream on the finish.

Aging capability for the short-to-medium term to develop added complexities in aroma and flavour.

Enjoy this wine with any spicy curry takeout!

Try the Cabernet Franc with:
Wild Mushroom and White Bean Cassoulet with Blue Cheese Croutons

The wild mushrooms bring out more earthy and smoky flavours in the wine. The touch of acidity cuts through the creamy blue cheese, while also softening the light tannins, leaving lots of concentrated fruit and spice!

Aging capability for the short-to-medium term to develop added complexities in aroma and flavour.

Enjoy this wine this winter by a fire on a snowy winter evening paired with cheese and charcuterie!

Try the Reserve Merlot with:
Bacon Wrapped Pork Tenderloin with Holiday Spice, Dried Cherries and Caramelized Onions with Cherry and Red Wine Jus

This wine is perfect to serve with a dish that has a rich wine sauce! The bacon wrapped pork brings out a touch of smoky flavours, while softening the tannins. The holiday spice compliments the oak and vanilla flavours and the rich red wine jus with dried cherries enhances all the rich fruit and savoury herbs in the Merlot.

Aging capability for the medium-long term to develop added complexities in aroma and flavour.