Devonian Coast Food and Wine Pairings
It is a well-established truth that one of the foundational guides to food & wine pairing is WHAT GROWS TOGETHER GOES TOGETHER. This is no less true when it comes to our regional Atlantic Canadian wines and our historically rich, world-class cuisine.
Our Devonian Coast portfolio of wines is well suited to our culinary traditions. Our cool climate serves to produce wines which are high in acidity while generally lower in tannin. Where oak is used, it is done so as to support our wines and not mask them. Our wine styles are fresh, lively and aromatic.
Here in Atlantic Canada we are known for our fresh seafood, unsurpassed in quality. Our wines are perfect accompaniments to our succulent seafood. Our aromatic muscats are divine with steamed mussels. Our Tidal Bays are sublime with our traditional lobster suppers or mouth-watering sautéed scallops. Our L’Acadie Blanc will bring an oyster on the half shell to a whole other level.
Do you like your meals spicy? No worries. The touch of sweetness in our off-dry styles, e.g. Tidal Bays, will help bring spice into balance and the acidity will only serve to refresh your palate for another bite.
Please take a moment to enjoy some of our favourite pairings.
Grilled Pizza with Pesto, Tomatoes & Feta
- 1 lb pizza dough (prepared, preferably whole-wheat)
- 1/2 cup prepared pesto
- 4 plum tomatoes (ripe, thinly sliced)
- 1/2 cup feta cheese crumbles
- freshly ground pepper (to taste)
- 1/4 cup fresh basil leaves (lightly packed, torn)
- Heat grill to medium-high.
- Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
- Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
- Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
Pairs well with Jost 4Skins.
Gnocchi (pronounced NYOH-kee) is a small soft dumpling, of Italian origin, which can be made with wheat flour, potato, breadcrumbs & egg. Traditionally gnocchi is eaten as a first course or in place of pasta…and it makes for some great comfort food on a cold day. It can be a base for various dishes, like pasta, with various types of sauce and accompanying ingredients.
- 1 pkg. gnocchi (can be homemade or for convenience you can find it in fresh pasta section of major grocery stores)
- Pint of grape or cherry tomatoes
- 1/3 package of bacon, diced into fingernail sized pieces.
- 250 ml whipping or heavy cream (35%mf)
- ½ cup of white wine (leftover, opened wine is fine if no more than a few days old)
- ½ medium sized onion, diced
- 1 head radicchio lettuce
- ½ cup of frozen peas (or substitute with some fresh baby spinach)
In a large saute pan, over medium heat, with a small amount of oil, saute the onion and bacon together until onion is translucent. Stir well so cooking is even and onion does not brown. When bacon is cooked and onion begins to caramelize, pour in the wine to deglaze the pan. Leave on heat until the wine is reduced by half. Add in cream and stir everything together.
Meanwhile boil lightly salted water in pot for gnocchi. When water gets to a rolling boil, add in gnocchi (cooks in 3 to 4 minutes, you’ll know it’s ready when the gnocchi floats to the top) Bring the heat up on the saute pan until the cream begins to bubble. Add in tomatoes, peas, & radicchio. Stir occasionally and season to taste (fresh cracked pepper and course kosher or sea salt) for 2 to 3 minutes. Drain off gnocchi from water and add into the pan. Stir so everything is mixed together. Serve. Plate and finish will sprinkle of grated parmigiana cheese.
Pairs well with Jost l'Acadie Pinot Grigio. The wine is rich enough to match the creaminess of the sauce so that the weight of wine can hold up the other, yet the crisp acidity of the l'Acadie serves to cleanse the palate of the cream between bites.
Spicy Shrimp Tapas with Mango
Ingredients (Serves 4 )
- 16 raw shrimps
- 1 mango
- 1 large clove of garlic
- 1 tbsp Sichuan pepper (or red pepper)
- 1 tbsp of fennel seeds
- 1 piece of fresh ginger (3/4 inch – 2 cm) peeled
- 2 tbsp of olive oil
- 1 pinch of salt
- Zest of 1 lime
- Some herbs for garnish
- Peel the mango, remove the core and cut into 16 small cubes.
- Shell the shrimp, keeping only the tail.
- In a large skillet, heat the oil and roast pepper and fennel until the mixture becomes fragrant.
- Then add the garlic clove cut in half and the shrimp.
- Brown for ten minutes, stirring regularly.
- When shrimp is cooked, add grated ginger and sea salt; stir for 2 minutes then let cool.
- Pick a shrimp and a mango cube on a toothpick; repeat the same process with the rest.
Set them in line on a platter. Grate the zest of lime over and garnish with a few fresh herbs. Serve your shrimp tapas either warm or cold.
Pairs well with Jost Tidal Bay.