FOOD.WINE.DESIGN BLOG 

About the food & pairing:Pan seared scalloped shaped daikon, chickpeas & coconut curry sauce The traditional, by the book pairing would be Riesling- as it pairs well with curry. That said, I love exposing my clients to a variety of interesting pairings, therefore, I chose Viognier - an oaky Chardonnay would be another intriguing pairing. The chickpeas make this dish feel hearty and rich, which pairs well with a wine of a similar full bodied weight. The peachy, fruitiness of t

About the food & Pairing: Tomato Gelée, Pan-seared Scallop, Tomato and Olive Salad, Finished with Tomato Foam Flavours notes of tomato can often be found in the chardonnay grape, therefore, they do many times end up being a good match. Since tomatoes are an acidic food, they often clash with highly acidic varieties such as Sauvignon Blanc, overriding the wine’s acidity and flavour. However, when tomatoes are paired with a medium- to full-bodied, oaky Chardonnay, it works well

About the food & Pairing: Tomato Consommé, Pan-Seared Scallop, with a Squid Ink Tuille, Fennel Fronds The acidity and fluid texture of the tomato consommé creates an interesting challenge for a sommelier. The acidity and strong tomato flavour can overpower many wines, and the liquid texture of the soup competes with the liquidity of the wine. But, this pairing works because the Paul Hobbs Chardonnay has enough oakiness, with less evident acidity, and enough body and strength

About the Food & Pairing:Roasted Cornish Hen on Calf’s Liver Pâté, with Black Rice, Cherries and Mint. The calf’s liver pâté has an appealing richness and fattiness that works well with the round texture of this white Burgundy, while the fresh acidity and cool temperature of the wine adds a welcome lightness to the dish. The fruity freshness of cherries and mint work in tandem with the wine to balance the weight of the pâté and black rice. This is a pairing that coaxes out mo

About the Dish: Chef Liebman’s dish is fresh and light with some buttery notes from the deep-fried peach. With sour cream and basil, this dish is somewhat more savoury than sweet, and as such, doesn’t call for an overly sweet wine. This semi-sweet Chenin Blanc is perfect. The rich, oily notes from the deep-fried peach, pair well with the toasty notes in the wine; while the fresh peach and basil work wonderfully with the lily, quince, and mineral notes of the wine. About the W