NB Wine Pairing

Keeping it simple with local wines and NB flavours

I get asked over and over again what to pair with certain wines. In short, do what you like. A commonly held belief is that wine and food produced in the same region tend to complement each other, which makes pairing NB wines with awesome NB fare a no-brainer.The flavours in the wine you choose should complement your food, but never overpower it. 
 
New Brunswick has an abundance of local flavours: maple syrup leads the way for fiddleheads and asparagus in the spring, followed by lots of fish, lobster, corn, berries and delicious greens in the summer, to more seafood, root veg, and delicious preserves in the fall. Our wines also vary. Dry whites are delicious with early spring veg and seafood. Pair sweeter whites with spicy dishes. Light-bodied reds go great with BBQ-ed fish and hamburgers, but save the big full-bodied reds for delicious local lamb and meaty steaks. 

Sweeter dessert wines can be paired with amazing local cheese, and sparkling wines go very well with caviar, also available locally. NB also makes some fabulous fruit wines ranging from dry to sweet and made from all sorts of produce - strawberry, rhubarb, blueberry, raspberry, honey and cranberry are just a few fruit wines you can try.

Use this summer to get in touch not just with local food, but also local drink. Let me know how it goes!

Cheers,
Gilliane