Eatdrink #42 July/August 2013

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However, if you want to explore some of
the nuances of truly enjoying a good bottle
of wine with your meal, consider some of
the history associated with wine and
food consumption. The ‘Old World’
makers knew how to build wines that
worked with food. Consumption wasn’t
conspicuous: it had purpose.
Wines were made with a delicate
balance in mind. Vitality (wine talk
for acidity) had to be keen enough to
help wash away any dried or smoked
products. Lighter wines with fruity
tastes gained from the saltiness and
spiciness of preserved foods. Fruit
and body were in high demand, but
didn’t have to overpower the foods
of the day, so they didn’t have to be
‘maximum body’ wines.
Many of our outdoor culinary
efforts are a direct translation of
these Old World sentiments, so it
should come as no surprise that there are
many wines — from places all around the
world — that fit the bill for adequate pairing.
The key is to offer a versatile selection.
№ 42 | July/August 2013
Build A Versatile Selection
Versatility speaks to trying to make most
people happy most of the time (despite the
adage that says otherwise). Every person
enjoys different nuances of wine and
the key is to find a small collection of
products that will satisfy the broadest
audience possible. As a host, you’ll
be praised and you’ll save on time,
anxiety and reputation.
Key considerations with versatility
include wine style (i.e. blends vs. pure
varietals along with the colour or
sweetness level), your audience and, of
course, price points.
The List
Let’s start with a few reds. One of my
favourites is BC’s Pétales d’Osoyoos
(LCBO product #276741, $24.95). This is
a classic “Bordeaux blend.” They take
the best of grapes like merlot, cabernet
franc and cabernet sauvignon; a touch
of petit verdot and malbec; and a healthy
oaking period (20 months). The result is a
beautiful, lush purple wine with deep plum
and tannins that will go with almost every
meal that has a red meat component to it. If
you feel like splurging, I highly recommend
the bigger sibling, Osoyoos Larose (LCBO
#626325, $45.95).
A good pick for an old-world wine is
Zantho Fine Wine’s St. Laurent (LCBO
#315556, $15.95). This is an extremely versatile
wine that goes well with a wide array of
outdoor foods, including your best red meats,
but also chicken, pork and even smoked
salmon. St. Laurent is a grape variety that
many of us haven’t heard of, but it has
similar properties to pinot noir, one
of the classic French grapes that are
perfect with most foods. It has more
body, fruit character and this wine in
particular has a great, long finish.
Because it is getting harder to find a
pinot that’s less than $20, St. Laurent
makes a perfect substitute.
Finally, you’ll need a solid red
to carry you through the evening
once the meal is done. Continue
with either of the wines above or, to
save on budget, consider Beringer’s
California Collection Cabernet
Sauvignon (LCBO #113001, $9.95).
At this price-point, the wine is