Food & Wine Pairings
Prosciutto Wrapped Peaches + Orange Wine
It's PEACH SEASON in Niagara! Chef Dobbie from Redstone Restaurant has shared a quick and simple dish to make at your next BBQ that brightens up the meal and best utilizes some of [...]
Summer Veg + 2020 Grower’s Blend Sauvignon Blanc
VegeWednesday returns with another vegan recipe from Chef Dobbie at Redstone Restaurant and a VegeCert Certified Vegan wine from Tawse Winery; the newest vintage and recent Silver Medal winner at the Wine Align [...]
Grilled Chicken Thighs with Peach BBQ Sauce + Pinot Gris
Grilled Chicken Thighs with Peach BBQ Sauce Ingredients: 8pc chicken thighs, skin on 2L water ½ cup kosher salt ¼ cup granulated sugar 1 medium vidalia onion, small dice 4 cloves garlic, minced [...]
Strawberry & Cucumber Salad with Toasted Almonds and Dill + Quarry Rosé
Strawberry & Cucumber Salad with Toasted Almonds and Dill Ingredients: 4 cups Ontario strawberries, tops removed 2 English cucumbers, peeled, seeded and cut into 2” pieces 4 baby cucumbers but into ¼” [...]
2018 Cuddy Cab Merlot + Lamb Skewers
In celebration of the 2022 Summer Solstice Concert happening THIS SATURDAY we've created a pairing using the 2018 Cuddy Cabernet Merlot and a recipe for Lamb skewers, cucumber & fennel slaw, lemon & [...]
Vege-Wednesday: 2013 Laundry Spark + Tempura Green Asparagus
It's VegeWednesday! We'll be pairing our VegeCert Vegan Certified wines with a delicious Vegan recipe made for us by Chef Sider at our sister winery Redstone. This week we're pairing the 2013 Laundry Spark with Tempura Green [...]
2019 Cherry Ave Pinot Noir + Lamb Saddle & Risotto
A beautiful pairing that is sure to be the hit of any Easter Dinner! Chef Sider from Redstone Restaurant has knocked it out of the park with this Redstone Lamb Saddle & Braised Shank [...]
Vege-Wednesday: 2014 Laundry Merlot + Hasselback Butternut Squash with Black Garlic & Herb Salad
It's VegeWednesday! We'll be pairing our VegeCert Vegan Certified wines with a delicious Vegan recipe made for us by the wonderful Chef Sider at our sister winery Redstone.⠀ This week we're pairing the [...]
Vege-Wednesday: Creamy Carrot Miso sauce + 2017 Tintern Pinot Noir
It’s Vege-Wednesday! We’re bringing back our Vegan Wine features with a little twist….now you can pair these wines with a delicious Vegan meal (tried and tested and plates completely cleaned by our team [...]
Vege-Wednesday: 2016 Spark Blend + Grilled Vegetables with Romesco Sauce
Barbeque season and alfresco dining often conjure up the image of a steak or burger, but there are plenty of ways to enjoy your veggies with some nice grill marks, a flavourful dipping sauce, [...]
Tawse Meritage + Triple Dark Chocolate Cake
Trust us when we say, these cakes did not last long in the presence of our staff. Moist, gooey, perfectly sweet; everything you could want in a cake and more. The fact that [...]
Vege-Wednesday: Apricot-Glazed Tofu + 2016 Cuddy Chardonnay
It’s Vege-Wednesday! This week we’re excited to have a recipe from Chef Sider at Redstone Winery & Restaurant for you. The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that [...]
Cabernet Sauvignon Icewine + Cranberry Gingersnap Pie
This sweet, spicy, tart recipe is the perfect pairing for an equally intriguing Cabernet Sauvignon Icewine…CRUST– 5oz Gingernaps– 1 cup Walnuts– 3 tbsp Brown Sugar– 4 tbsp Butter, meltedFILLING– 12oz bag of fresh Cranberries-1 1/2 [...]
