Perfect Pairings

In the abstract art of cooking,
ingredients trump appliances,
passion supersedes expertise,
creativity triumphs over technique,
spontaneity inspires invention,
and wine makes even the worst culinary disaster taste delicious.

Bob Blumer, Canadian food show host and author of The Surreal Gourmet: Real Food for Pretend Chefs

At the conclusion of Day Two of the Three Winos tour of Twenty Valley, courtesy of the Get Fresh passport program, we have come away with a lot of inspiration, a stack of recipes, and not a small number of bottles that will enhance many a meal. Bernedette at Sue-Ann Staff's Estate Winery walked us through the pairing of a Baco Noir with a Bacon Salad with a history of the grape and the estate. Visiting Sue-Ann's elegant dining room is always a treat . . . and so are her wines.

I usually shy away from icewine, but Rockway Vineyards' 2013 Vidal Icewine was luscious alone and it paired perfectly with a non-sweet peach tart, so a bottle has come home with me for a special dinner.

Vineland Estates Winery paired its 2012 Chardonnay Musque with Smoked Whitefish Taco with Pico de Gallo, Pickled Cucumbers and Créme Fraiche. This summer we will be sure to encourage He with the Barbeque to learn the art of smoking -- fish that is.

At our last winery stop of our two-day excursion, we paused to ponder which was the best of the 21 that we had the pleasure to sample. Each winery has its own special quality and so the question could not be answered. Judging by the tinkling of bottles in the car's boot, all are very, very good.

I can't wait for November's tour!

UPDATE
The following weekend, my cousin and I made use of Twenty Valley's Sunday passport. The weather blew cold but the view across the vineyard and Lake Ontario over to Toronto in the distant horizon made us feel like Spring was certainly in the air. I can't wait to taste that nascent vintage!