Gobble, Gobble, Turkey.

Turkey, is a beautiful, smart creature and I have to admit pretty tasty, as well. But all that prep and all that time for a turkey dinner is not fun. As a young woman, who loves hosting big family get togethers, at some point especially during the holidays I’ll have to cook one. It was 13 pounds heavy. So, I did a practice run this weekend in honour of my mom coming home from a month long vacation.

I looked all over the internet for video recipes and which one is the easiest for me to follow along, too. This turkey recipe  video is easy and not as much prep as I thought it would take. It also has a little bit of time for a gravy recipe for a turkey.

The wine that paired well with the turkey and side dishes was The Tragically Hip Grand Reserve Red produced by Stoney Ridge Estates Winery.

Since, I’m not the biggest fan of red, I had to some extra research on to find a red that suits the taste of turkey. I found a great article that not only helps you find a wine that is right for a turkey but helps find a wine for different kinds of turkeys, i.e fried, baked or dry turkeys.

The Tragically Hip Grand Reserve Red is a dry wine with undertones of star anise, toffee and clove spice but has top notes of plum and blueberries which gives it a tart sweetness. With the undertones it also went great with my sweet potato side dish.

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

P.s the feature photo is of the turkey I made, it’s my third attempt and it turned out great!

The Tragically Hip Grand Reserve Red

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.