Chatelaine Kitchen

April’s wine list: five food and wine pairings

From a crisp grüner veltliner to an intense pinot noir, these are the wines to sip with this month’s recipes.

Grinder Viandes & Vins

Grinder Viandes & Vins

Liven up your meals this month with these perfect wine pairings hand-picked by sommelier Jamie Drummond:


Wine_Quintay Pinot Noir Grand Reserve_Chile

Cave Spring Gamay, Ontario, $15.

Pair it with: Bistro-style spring salad with sausage.

A medium-bodied winner, this ever-impressive Niagara gamay displays an attractive ruby hue, with dark-red-berry fruit aromatics and flavours. The intriguing spicy and peppery elements pair well with sausage.


Wine_Cave spring gamay_Ontario

Quintay Pinot Noir Grand Reserve, Chile, $17.

Pair it with: Spicy Mexican chicken soup.

Though it hails from the cool-climate Casablanca Valley, this pinot exhibits intense black cherry and cassis notes that one would usually find in wines from warmer regions. Subtle floral and spice nuances lift this dish, completing the picture.


Wine_Yonder Velt Gruner Veltliner_Austria

Yonder Velt Grüner Veltliner, Austria, $13.

Pair it with: Vegetarian cabbage rolls.

A natural for complex vegetarian dishes, this wine captures the essence of grüner veltliner grapes at an affordable price point. It gives off crisp green apple, Bosc pear and freshly ground white pepper, perfect with these hearty meat-free cabbage rolls.


Wine_Dunavar pinot blanc

Dunavar Pinot Blanc, Hungary, $9.

Pair it with: Tandoori shrimp with lemon slaw.

This Hungarian pinot blanc delights with its refreshing bouquet of honeydew melon, papaya and perfumed canned pears. In the mouth it’s balanced and satisfying, pairing especially well with the tandoori spices.


Wine_Louis Jadot Macon Villages_France

Louis Jadot Mâcon Villages, France, $18.

Pair it with: Apricot-pistachio salmon.

A simple yet fulfilling unoaked chardonnay serves as the perfect accompaniment to this fish dish. Expect a medium-bodied glassful of irresistible green apples, zesty lemon rind and subtle spice notes.