White Wine

With Toasted Pe­cans on Pi­mento Cheese

Food & Drink - - TRENDS -

The world can be di­vided into peo­ple who are loyal to one or two wines and peo­ple who love to try new ones at ev­ery op­por­tu­nity. My wife is a loy­al­ist and a big fan of this sharp, clean-cut, unoaked Assyr­tiko. I’m a seeker of cu­riosi­ties, al­ways happy to wel­come aro­matic anom­alies like Flat Rock’s in­trigu­ing blend. The two whites are so dif­fer­ent but both work with this recipe, the Ni­a­gara wine pro­vid­ing a com­ple­men­tary rich­ness and a swirl of ripe fruity flavours that pick up the nuts and the pi­mento, the Greek one cut­ting through ev­ery­thing like a sur­geon’s knife.

SANTO SANTORINI ASSYR­TIKO LCBO 459032, $15.10

The windswept, al­most bar­ren vol­canic vine­yards of Santorini pack so much min­er­al­ity into this dry, crisp and com­plex wine it al­most tastes salty. Assyr­tiko is such a fash­ion­able va­ri­ety!

FLAT ROCK TWISTED WHITE VQA VIN­TAGES ESSENTIALS 1578, $17.95

This lus­cious, medium-sweet blend of Ries­ling, Gewürz­traminer and Chardon­nay of­fers pineap­ple and citrus aro­mas and still has enough acid­ity to keep things fresh and lively.

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