You’ve probably heard the familiar Foodland Ontario jingle: “Good things grow, in On-tar-io”.
Knowing this to be true, Chef’s Plate works closely with local suppliers to bring you the freshest, seasonal ingredients each week. We also know that Ontario is home to many incredible wineries that showcase the flavours of this province. With our love for all things local, it only made sense to pair Ontario’s best ingredients with the most flavourful wines from the region. Below is a list of six locally grown wines to pair with our Chef’s Plate menu this week. Cheers!
1) Hanger Steak with Corn on the Cob + Fielding Fireside Red
Fielding Estates Winery is an Ontario jewel in the world of wine. That’s why we’ve paired our prime steakhouse style recipe with a wine of equal caliber. Fielding’s Fireside Red is a medium-bodied blend of Cabernet Sauvignon and Cabernet Franc. With notes of tobacco and ripe cherry, this well balanced red will support the strong flavours of a hanger steak while the smoky notes will complement the smoky paprika-topped corn. The earthiness of the Cabernet Franc will also work nicely with the earthy flavour of rainbow chard.
Fielding Fireside Red – $14.95
2) Jerk Chicken with fresh Tomato Salsa + Inniskillin Late Autumn Riesling
When bringing a Caribbean flair into your kitchen, a wine pairing isn’t always the first thing that comes to mind. But, jerk spice is truly a beautiful thing when paired with a white wine that carries subtle sweetness. With Chef’s Plate’s Jerk Chicken with Fresh Tomato Salsa, we suggest a Riesling, like Inniskillin Late Autumn Riesling VQA. This beautiful Ontario white will stand up to a lighter meat like chicken while balancing the intense flavours of jerk spice. The sweeter notes in the wine of honey and apricot, will compliment sweeter elements to the dish, like the allspice, yellow onion and pigeon peas. Don’t be scared of pairing a white wine with chicken! With this particular recipe, it is the seasoning and other intense flavours that will be complemented by the Riesling to make for a sweet and spicy summer night of home cooking.
Inniskillin Late Autumn Riesling – $12.45
3) Lemon Pepper Pork + Flat Rock Twisted White
Turning the notion of leafy green salads on its head, Chef’s Plate’s Lemon Pepper Pork is served with an avocado, heirloom carrot and orange salad. Flavours of ripe carrots and sweet oranges with a twist of lemon scream summertime. And because summertime and white wine is a match made in heaven, we are suggesting Flat Rock Twisted White to pair with this recipe. Flat Rock wines reign from the Niagara region and are a great example of Ontario whites. Flat Rock Twisted White is blend of Riesling, Gewürztraminer and Chardonnay. The naturally sweeter Gewürztraminer will play off the sweet flavours of carrot and orange, while the dryer Riesling will balance this wine perfectly with zesty flavour of lemon found in the Lemon Pepper Pork.
Flat Rock Twisted White – $16.95
4) Crispy Skin Salmon + Featherstone Sauvignon Blanc
Our Crispy Skin Salmon is paired with a light but flavourful salad complete with lima beans, cucumber, radishes and Israeli couscous. Keeping in step with a recipe that is light, but packed with flavour, our suggested wine pairing is Featherstone’s Sauvignon Blanc. With rave reviews from wine critics, Featherstone’s Sauvignon Blanc is a sure bet to elevate your crispy salmon experience. Expect intense flavours of lime and grapefruit and notes of white pepper on the finish will enhance the naturally peppery flavours of the radish and baby arugula.
Featherstone Sauvignon Blanc – $17.95
5) Protein Packed Power Bowl + Pelee Island Alvar Pinot Noir Reserve VQA
One of Ontario’s prized wine varietals is the Pinot Noir grape. Pelee Island’s Alvar Pinot Noir is a great expression of the Pinot Noir from this region. It carries bright acidity and is incredibly earthy, both in aroma and on the palate. Paired with our Protein Packed Power Bowl, we take the meaning “earthy flavours” to the next level as this Pinot will pair beautifully with the pepita and hemp seeds. Because this recipe is packed with subtle flavours, a lighter pinot noir, like this one from Pelee Island, will take on a supporting role for a Chef’s Plate favourite.
Pelee Island Alvar Pinot Noir Reserve – $15.95
6) Black Bean and Corn Burger + Wildass Rosé
Chef’s Plate takes a spin on the classic burger with this new recipe. But, don’t be fooled, this burger packs a punch in flavour with spicy jalapeno mayonnaise, smoked paprika and sweet corn. It’s now time to get wild with Stratus Vineyards’ staple Rosé. Perfect for a hot summer night, Wildass is crisp and fresh with notes of sweet cherry and strawberry. The subtle sweetness of the wine will combat the spicy flavours of jalapeno and paprika while enhancing the sweetness of the corn in the burger.
Wildass Rosé – $17.95
Check out this week’s menu to prepare and pair!
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