Wine and Food Matching at Algonquin College

When Liam Doody asks me to judge the Wine & Food Matching final projects, my answer is always YES! (unless silly work gets in the way).  This time the stars aligned and I happily joined my fellow judges to sample delectable dishes & their wonderful wine pairings.

Gorgonzola Crostini with the Perfect Riesling

by Pamela Gerow & Martin Mihowich
Crostini with gorgonzola, pear, honey & walnuts with CAVE SPRING INDIAN SUMMER SELECT LATE HARVEST RIESLING VQA - pear & honey of the dish highlighted these very notes in the Late Harvest Riesling.  A great partner for the salty & pungent flavours of Gorgonzola cheese.

"Taming of the Blue"

by Trevor Duncan
Bacon-wrapped dates stuffed with blue cheese with OFFLEY 10 YEAR OLD TAWNY PORT - The perfect interplay of salty & sweet enhanced by this Old Tawny Port.  The judges' favourite pairing.  You must try this at home!

Boeuf Bourguignon

Beef, carrots, onions & mushrooms with NOBLE VINES 667 PINOT NOIR 2011 - There is very good reason why Boeuf Bourguignon & Pinot Noir is a traditional pairing.  The slight earthiness of this Pinot Noir is brought out by many flavours in this hearty stew.  You can't go wrong with this match.

Sweet potato & Chili soup

by Maria Belanger, Cecile Laurin & Lee-Ann McDougall
Sweet potato soup with chili, lime & sour cream with PELEE ISLAND TIME SEMI SWEET MERLOT VQA - This soup was superb - a perfect balance of textures & flavours.  In my humble opinion, it called out for a white wine but I do understand the risk they were taking with this pairing.

Creating Synergy with Sweetness

by Jamie Dzikowski & Suzanne Mahoney

Pumpkin cheesecake with TAYLOR FLADGATE FIRST ESTATE PORT - the rich, dried fruit and spice aromas & flavours of this Reserve Port compliment this not-too-sweet pumpkin cheesecake.  Yes, I have included their recipe!

By now, I'm certain you understand why I volunteer to judge the final projects in Wine & Food Matching course.

sit. sip. savour.
Éva Nagy - accredited sommelier & yummy food enthusiast

Wine and Food Matching course: Unravel the mysteries and eliminate the misconceptions surrounding the art and science of successfully pairing wine and food. This experience will challenge your senses and perceptions in both the kitchen and the tasting room. We take an experiential approach to the subject matter, examining the received wisdom but putting the emphasis on the participants unique perceptions.  There are no prerequisites for this course.  The emphasis is on the interaction between wine and food.