For a nonalcoholic version, substitute white cranberry juice for the wine and reduce sugar to 2 tbsp (25 mL).
These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.
Piadina, an Italian flatbread, hails from Emilia-Romagna, a region famous for Parma ham and Parmigiano-Reggiano. Essentially a street food snack, it easily becomes a meal paired with Lambrusco, their regional sparkling wine.
Mark Filatow, executive chef and sommelier of Waterfront Wines in Kelowna, B.C., makes the most of local stone fruits and berries in this dessert, which he describes as “summer in a glass.” Filatow uses award-winning Okanagan Spirits Raspberry Liqueur for the sabayon, but says a raspberry fruit wine can work instead.
We love a crisp Sauvignon Blanc for this delicious pasta because the wine's citrus notes balance the dish's rich flavours.
Beurre blanc, or white butter, is a classic French sauce made by gradually whisking cold butter into a wine reduction.
Write the cider recipe on a card, saying that the mix works equally well with cranberry juice or red wine.
A traditional bellini has peach juice and sparkling white wine; here, ruby red berries and grapefruit juice add a new twist.
The sweetness of balsamic vinegar accents the earthy grilled flavor of leeks. Substitute a good red wine vinegar if unavailable.
Boiling the shrimp shells in the wine gives the silky cream sauce of this elegant main course an intense shrimp flavour.
