If you are a seasoned wine drinker looking to impress your loved one, or are new to the world of wine, we created tips for pairing wine. 

Wine sales increased by 4.9% to 531 million litres in 2017/2018, which is equivalent to 25.6 bottles of wine sold per person over the legal drinking age in Canada.

All types of wine can be grounded into five categories:

• Red (made from black grapes)
• White (made from white grapes)
• Rose (created by removing the skins of black grapes or by blending red and white together)
• Sparkling (involves a secondary fermentation to create bubbles)
• Dessert (fortifying the wine with spirits to create sweet, fruity flavours)
  
  

When you know what’s on the menu for the evening, aim to match the wine with the most prominent element in the dish. This could be the sauce, seasoning, or cooking method - it’s not always the main ingredient.

Wine And Food Pairings

Pinot Noir: Light-bodied and full of savory. Best with earthy flavours such as mushrooms.

Cabernet Sauvignon: Medium to full-bodied white with notes of black cherry. Perfect for juicy red meat like steak and lamb chops.

Malbec: If sweet-spicy barbeque sauces are up to your ally, pair Malbec with your smoky meats.

Syrah: If you cook with many spicy ingredients such as cumin, look for a red wine with spicy notes such as syrah.

Chardonnay: Silky smooth with a hint of citrus or oak. Ideal for fatty fish or fish with a rich, flavourful sauce.

Sauvignon Blanc: The primary fruity notes of this type include lime, green apple and peach. Perfect for tart dressings and sauces such as scallops or grapefruit salad.

Pinot Grigio: Famously delicate in flavour, these blends bring out the flavour of light seafood dishes.

Dry Rose: Rose pairs well with rich, cheesy dishes. Great for casual meat and cheese appetizers or grilled cheese sandwiches.

Zinfandel: Rustic and rich dishes benefit from the light fruity flavours of zinfandel.

Champagne: Perfect for anything salty thanks to its faint touch of sweet flavour.

Riesling: The slight sweetness of rieslings and Gewürztraminers tame the heat of spicy Asian and Indian dishes.