caprese portobello stuffed mushrooms

Caprese Portobello Stuffed Mushroom

I did a very quick and easy recipe this week and this by far was the easiest. It was simple to make but was delicious though it was a mushroom dish!! Mushrooms has always been a weird vegetable for me, I can’t stand them raw but sliced and diced with the right spices and you’ve got me sold. So, to my wine friends who love a good mushroom dish, here’s to you! “Caprese Stuffed Portobello Mushroom” will be a smash low carb hit for any dinner, but again the question to ask what will pair with such meal?

Well, mushrooms are usually paired with white wines but we are dealing with the king of mushrooms, portobello. It is usually called the vegetarian steak, it’s hearty and flavourful. With steak the golden rule is to find a nice red wine but in the recipe we

Open Merlot

have another strong key flavour, the balsamic reduction that’s drizzled on top. Luckily, with a balsamic reduction it takes a lot of the acidity out and leaves you with a bit more of a sweet taste that pairs well with a red wine. But wait a minute, there are so many reds what kind will be the preferred one?

Well, for me I figured if the balsamic goes with a red I’ll go back to the portobello mushroom and it’s like a steak. So,  what wine do I like having with my steak, that would be a merlot.

I would recommend the Open VQA Merlot, it’s a well balanced and medium-bodied, which if your not a big red fan it is not to over powering in tannins. It has a crisp tastes than a bitter taste, that you usually fine in full-bodied reds.  It is available at the LCBO or The Wine Rack stores.

*Try the recipe and pairing at home and let me know what you thought in the comments below.

Asian-styled ribs

One Recipe, Two Wines

For me to find a wine that pairs well with pork anything is hard. Pork is “white wine” meat but depending on spices, sauces and style of cooking it doesn’t always have that taste and texture. Most people think whites are only good with pork while reds are only good for pork. The crossroads of wine pairing.

For my recipe, this week, it was in the Asian spice pallet. Ginger, garlic, soy sauce and hoisin and sesame oil, all staples in the spice wheel of Asian cooking. It can make some wines though metallic and dull and usually beer is preferred instead. But I knew there would be challenges to finding pairings for some international cuisine.

As for the recipe, it is a bit harder than I imagined. Some tips be careful of the oil (super-hot and splashes everywhere and on anything) The recipe also has a lot of ingredients that are not at all local grocery stores, if you’re a local of the Niagara region, I recommend Dinh Dinh.

Angel’s Gate          Chardonnay



                     Angel’s Gate Pinot Noir



For this challenge, I tried a few different glasses with each rib and found that a pinot noir was best for the dish. Angel’s Gate Pinot Noir and I found it had the low tannins and it helped the tastes not become lost in the spices. The fruit hints in the wine taste great with the honey and sesame oil in the sauce of the ribs.

For my friends, who have dietary restrictions and cannot have pork and want to do the ribs with beef such as for my best friend. I found that Angel’s Gate Chardonnay worked best. The floral tones with the hints of spice to it made the dinner taste of the marinated beef aromatic.

*Try the recipe and pairing at home and let me know what you think in the comments below.