Food and wine pairings
a sommelier's suggestions

Here are some tips from a sommelier on pairings to enhance the flavour of our NEW dishes.

Grilled OCTOPUS

With octopus, it’s important to have a fine, sound wine. Coriander chimichurri is well suited to grape varieties that have pronounced terpenes, or minerality. Sancerre, Austrian wines, Alsatian Rieslings and Greek white wines are perfect.

WINE TYPE

WHITE

 

grape varieties

Sauvignon blanc
Assyrtiko
Malagousia
Roditis
Grüner Veltliner
Riesling

FRUITY-AND-VIBRANT

Bison sirloin tataki

This unique dish requires a wine that is intense but refined. Powerful Pinots Noirs and Rhône Valley Syrahs are great companions for this delicate meat.

WINE TYPE

RED

grape varieties

Tempranillo
Grenache
Sangiovese
Syrah

pastille-fruite_medium_bodied-en

Quebec-sources pork ribs

Pork ribs go well with rich, balanced wines. The roundness of these wines will bring out the quality of the meat. Also, the slight woodiness will harmonize with the ribs’ grilled notes

WINE TYPE

WHITE

 

grape varieties

Chardonnay

pastille-aromatic_mellow-en

WINE TYPE

RED

GRAPE VARIETIES

Pinot noir

unnamed (1)

RIB STEAK

For this excellent cut of meat, you need great full-bodied wine. Bordeaux, and great wines from Italy and California have the quality and power to accompany this dish. The rarer the meat, the more it will bring out the tannins in the wine.

WINE TYPE

RED

GRAPE VARIETIES

Cabernet-sauvignon
Sangiovese
Grenache
Nebbiolo

pastille-aromatique_robuste_en
Share on facebook

What do you think of the wine pairing suggestions four our bistro dishes?

Let us know! Post your comments on our Facebook page.