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.

jerk flattened chicken

All The Right Spices, In All The Right Places

One of my favourite dishes to make and will make again in the near future, flatten Jerk Chicken.  Jerk chicken is all about the spices, if you ever had the dish before you would know it’s a bold dish. It’s aromatic, flavourful and delights all senses of a good palette. Plus, with this dish it has a heat to the seasoning sauce so a warning goes out if you don’t like any heat don’t use the peppers in the video. You can find the recipe video under the header, recipe videos or click the name for the direct link to the video.

In the video, they show you how to cut the chicken to flatten it but you can always go to a butcher shop and ask them to do it for you, that’s

Cave Spring Pinot Gris

what I did because well the idea kinda creeped me out.

Now with some dishes you want to find something that is bold in a wine but compliments the dish but in this case the dish is such a bold blend of spices the wine needs to be less noticeable and play in the background of the flavours. This dish has has sweet, savoury and heat how can you find something that can pair with all that? Well, go with the sweet. Sweet spices are one of the easier tastes to pair when mixed with a combination. My recommendation of wine would be a nice, cold Pinot Gris.

Pinot Gris wines are called the “orange wines” due to the dark yellow colour they are when bottled and when the name is translated into English it means “Grey Pinecone”.  The flavour undertones you can taste range from ripe tropical fruit notes like melon and mango.

The VQA wine that I found was a hit with the dish was, Cave Spring Pinot Gris. It had the hints of melon and sweetness but also of thyme which is a spice used in the dish, so that was a nice surprise.

*Try the dish with the recommendation and let me know what you think in the comments below*