From a crisp riesling to a dry zinfandel, these are the best wines to pair with this month’s dinner recipes.
Robert Oatley Riesling, Australia, $18.
Pair it with: Laotian pork lettuce wraps
A crisp, dry and zippy riesling, like this one from Western Australia, adds a zing to savoury lettuce wraps. It positively buzzes with aromas of the fresh flavours of lime zest, green apple and peach.
Southbrook Connect Organic White, Ontario, $15.
Pair it with: Vegetarian tex-mex taco salad
This easygoing, drinkable blend of vidal, riesling, gewürztraminer and sauvignon blanc is a treat with this fun salad. In the glass expect ripe peachy aromatics with delicate nuances of elderflowers.
Sibling Rivalry Pink, Ontario, $14.
Pair it with: Grilled halloumi and vegetable salad
Dry rosé is a perfect foil for the saltiness of halloumi cheese, and this Ontario blend of cabernet, gamay and syrah does a smashing job. You’ll discover flavours of sun-warmed raspberries, tart cranberries and rose petals.
Cline Ancient Vines Zinfandel, California, $20.
Pair it with: Curried coconut-chicken skewers
Vindaloo isn’t the most wine-friendly of curries, but this dense, layered, dry “ancient vine” zinfandel works brilliantly. Even at 15 percent alcohol, this is a big yet balanced wine with complex notes of blackberries, spicy oak and woodsmoke.
Planet Oregon Pinot Noir, Oregon, $25.
Pair it with: Roasted halibut with rhubarb-bacon jam
Sourced from sustainable vineyards, this soft Oregon pinot should convince even the naysayers that you can match red wine with fish. The nose is one of dark cherries, with a hint of spice. Chill just a touch before serving.