Pairing fresh flavours with sustainable wines
As spring blossoms, it’s the perfect time to rejuvenate our palates with fresh flavours and embrace the world of sustainable wines. This season calls for dishes that are light, vibrant and bursting with the essence of renewal, paired thoughtfully with wines that reflect our commitment to the environment.
Sustainable winemaking practices not only respect the land, the terroir, but also ensure we can continue to enjoy the bounty of our planet without compromise. In this column, we'll explore how to celebrate the arrival of spring through culinary delights and eco-conscious wines.
FIVE SUSTAINABLE WINE CHOICES
During Earth Month, choose wines that contribute positively to the environment. Here are five eco-friendly options:
– B-Corp Certification: Benjamin Bridge (Nova Scotia) – As a B-Corp certified winery, Benjamin Bridge excels in sustainability, community support and employee welfare, marking it as a leader in Canada.
– Certified Biodynamic: Lightfoot & Wolfville (Nova Scotia) – This winery's Demeter Biodynamic certification signifies a deep commitment to both vineyard and environmental health, a first in Nova Scotia.
– Sustainable Wine Countries: New Zealand and South Africa – These countries stand out for their nearly universal adoption of certified sustainable winemaking practices.
– Cans: Tidal Bay (Nova Scotia) – Opting for cans, if possible, many Nova Scotia wines are offered in this easily recyclable packaging solution that suits fresh, early-release white wines, such as Tidal Bay.
– International Wineries for Climate Action: Famille Perrin (France) – Part of the International Wineries
for Climate Action, Famille Perrin invests in research to lessen the wine industry's environmental footprint, alongside other global vineyards.
AVOCADO ON TOAST 4 Servings
• Extra virgin olive oil
• 4 1/2-inch thick slices sourdough bread
• 2 ripe avocado, skin removed, pitted, roughly chopped
• 1/4 lemon, juice
• 1 tsp chili flakes
• 5 oz (150 g) smoked salmon, or cherry tomatoes
• Pickled red onion
• Chives, for, garnish, finely diced Directionns:Pdlace
a cast iron pan over medium heat. Add a splash of olive oil. Lay two slices of bread in pan and toast until golden brown on each side. Repeat. Rub bread slices with garlic. Place avocado in a bowl, along with lemon zest and chili flakes. Roughly crush with spoon or pestle. Add splash lemon juice and pinch of salt and pepper. Taste and adjust seasonings as desired. Spread over toast. Top with equal amounts of smoked salmon (or cherry tomatoes) and a few pickled red onions. Garnish with chives, if desired.
CHICKEN WITH ASPARAGUS AND LEEK RISOTTO
4 to 6 Servings
• 6 skin-on, bone-in, chicken thighs
• Salt
• Fresh ground pepper
• 2 tbsp olive oil
• 1 leek, finely sliced, white and light green parts only
• 1 bunch asparagus, rough ends removed, chopped
• 3 cups chicken stock, kept on simmer
• 1 cup arborio rice
• 1/4 cup white wine
• 1 tbsp butter
• 1/4 cup Parmesan, grated
• Lemon juice, zest, optional
• Green oil*, for garnish, optional
Directions: Preheat oven to 400F. Place a cast iron pan over medium heat. Add 1 tbsp of oil. When oil is hot, place the chicken thighs skin side down. Cook until the skins are crispy. Turn over and brown and lightly brown. Transfer to a baking sheet and roast for 15 minutes (or reaches an internal temperature of 185F). Remove from oven and let rest.
Place stock in a pot and bring to a simmer. Add asparagus and leek trimmings to pot for extra flavour.
While chicken is cooking, chop vegetables. Add remaining oil to pan, along with. Lower heat to medium-low. Sauté for five minutes. Add rice and toast. Add white wine. When wine has mostly evaporated, add a ladleful of warm stock (pour through a strainer to avoid adding asparagus and leek scraps to risotto). Once the rice has absorbed the stock, add another ladleful of stock. Repeat until all the stock is used. With the last ladleful of stock, add the asparagus.
Finish with butter and Parmesan. Taste and adjust seasonings. For a little extra zing, add lemon juice and lemon zest. If desired, garnish with green oil.
*Remove stems from a bunch of Italian parsley.
Bring a pot of salted water to a boil. Add parsley. After 20 seconds remove and place in an ice-water bath. Remove parsley and using a dish towel or paper towels, squeeze out as much water as possible. Add to a blender along with one cup of vegetable oil. Puree until a green onion forms.
CITRUS WITH MINT AND PISTACHIOS
4 Servings
• 1 cup sugar
• 2 blood oranges, peeled, sliced
• 1 naval orange, peeled, sliced
• 1 grapefruit, peeled, sliced
• 1 cup plain Greek yogurt
• 1/2 cup sweetened condensed milk
• 1/4 fresh mint chopped
• Pistachios, toasted, chopped
Directions: Place sugar in a pan set over medium-low heat. Once sugar has melted and just begins to caramelize, add the fruit. Turn burner to lowest setting and gently stir fruit so pieces are covered by the sugar syrup. Make a sauce by combining the yogurt, condensed milk and fresh mint. Place fruit in middle of a bowl and top with yogurt sauce. Finish with pistachios and fresh mint.