These global choices offer light, medium and bold styles to suit your palate and your plate.
1/ Crisp Canadian (light)
Burrowing Owl Pinot Gris:
Bursting with an intense nose of pear, peach and melon, this wine welcomes spring with a big hug.
The South Okanagan’s weather characterized by warm summers, allowing the grapes to evenly ripen, and followed by dry, cool autumn nights yields truly amazing clusters of grapes.
Juice is fermented in stainless steel tanks, with a small amount allowed to age in neutral oak barrels. The result is lush, ripe stone fruit balanced with enough lemon freshness, allowing this wine to linger on the palate.
Pair With
The ripe fruit depth and residual hint of honeysuckle are well suited to spicy dishes. Think chicken or seafood tacos with a fresh salsa.
2/ A Taste of Spain (medium)
Altos de Rioja Tempranillo
This Spanish wine features grapes from the Sierra Cantabria foothills, an area known for having the best terroir in the Rioja region.
Made from 100% tempranillo, the grapes are hand-picked, crushed and cold macerated prior to fermentation and before being aged in both French and American oak for six months.
The ruby liquid, with hints of violet and fresh herbs is echoed perfectly by its accompanying flavour.
Pair With
The fresh fruit, and medium body are well suited to vegetable dishes, tapas and young, creamy cheese. Tuna conserva, with its fatty richness and tangy, roasted tomatoes served on grilled bread are an ideal match.
3/ Australia at its Finest (bold)
Pepperjack Barossa Shiraz :
Australia sometimes get a bad rap for being overly ‘jammy’, or aggressively fruit forward, without enough weight and depth to balance.
This award winning Barossa wine puts that to rest and stands well above the crowd, showcasing the best of what shiraz can be. Generously concentrated berry fruit, hints of chocolate, with enough spice and cedar to add power to the wine.
Pair With
The deep, rich flavour, dark fruit, smooth tannins and round oakiness was made for slowly braised meat, and charcoal grilled flavours. Best of all it will improve with ageing.
This original article first appeared in the Spring 2020 issue of City Style and Living Magazine.
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