Weekend food and wine paring

Hello everyone! It’s Friday and the start of my weekly Friday posts on wine paring.

I am absolutely not a wine connoisseur by any means, but I do like a glass (or two) of wine with my dinner (and quite possibly before dinner, too). I had no clue about wine pairing – and nor did I care – until I went on a wine tour in Courtney, BC last year with a group of girlfriends. Each taste of wine came with a different type of food to try with it, and I started to realize how different types of food can change the taste of wine completely – yes, yes, I’m a little slow!

Fascinated, I wanted to explore that a bit more and Saturday dinner seems the perfect time for it. Our intention is to decide what we feel like for supper that day, find out which wines would go best with that meal, and then narrow it down to a bottle or two to try. Sounds good, yes? Join us.

I would like to add that all the wines featured in this post are under $20.00 cad. I don’t know about you, but we’re on a bit of a budget in this household 🙂

This week’s supper is Poached Halibut Casserole with Artichokes, and Fresh Shaved Artichoke and Parmesan Salad and the wines we have paired with them on the very good advice of our local liquor store. Both these recipes are creations of Nathan Fong.



Remove the outermost leaves to reveal the lighter-coloured yellow leaves. Using a serrated knife, cut off the top third of the artichoke. Trim bottom part of the stem. With a paring knife, carefully trim top and sides of the artichoke, removing the purple-coloured choke and the smaller leaves around the heart. They can be scraped off with a spoon.

Trim the tough outer portion of the stem by cutting away the fibrous green exterior to reveal the light, tender stalk. Immerse the trimmed hearts in a bowl of cold water with juice from a couple of lemons to prevent oxidizing and browning.


Would you like wine with that?

Serves 4

3 CUPS (750 ml olive oil)
1 cup (250 ml) mixed, unpitted olives
2 tbsp (30 ml) capers, drained
3 to 4 medium fresh artichoke hearts, trimmed and cut into quarters
1/2 cup (125 ml) cherry tomatoes, halved or whole
sprigs fresh thyme and rosemary to taste
2 lemons, halved
sea salt and freshly ground black pepper, to taste
4 x 6-oz (180 g) halibut fillets

  • In a saucepan that will fit the halibut in a single, tight layer while completely submerged in olive oil, heat olive oil until very hot, but not boiling.
  • Reduce heat to a medium simmer. Carefully add olives, capers, artichokes, cherry tomatoes and herb sprigs. Squeeze in 2 halves of a lemon. Add a dash of salt and some ground pepper. Let the ingredients infuse the hot oil for 10 to 15 minutes.
  • With a slotted spoon, carefully remove as many of the ingredients as possible from the oil and set aside on a warm platter. Add halibut fillets, making sure they are completely submerged in oil. If they are not, add more oil and increase the heat to bring the heat level back up. Let halibut cook for 6 to 8 minutes.
  • Remove and drain fish from olive oil and arrange with poached ingredients. Season and serve immediately.


Would you like wine with that?Serves 4

3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) lemon juice
2 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
sea salt and freshly ground black pepper to taste
1 cup (250 ml) thinly sliced celery
3 large trimmed artichoke hearts, soaked in lemon water, thinly sliced
1 large handful baby arugula leaves, rinsed and dried well
1/4 cup (60 ml) torn mint leaves
2 oz (60 g) Parmesan, shaved thin with a peeler
3 tbsp (45 ml) toasted pine nuts
2 tbsp (30 ml) golden raisins

  • In a small mixing bowl, whisk the olive oil, lemon juice, Dijon and honey until well blended. Season to taste with salt and freshly ground black pepper.
  • Gently toss celery, artichoke shavings, baby arugula and mint leaves with half the vinaigrette and transfer to a chilled serving platter. Garnish with Parmesan shavings, pine nuts and raisins. Drizzle extra vinaigrette if needed.


Paul Mas Pay D'oc Viognier


France. 00


This fragrant wine is from the south of France
and boasts stunning aromas of jasmine, peach
and citrus with flecks of pineapple and ginger.
The palate is medium-bodied with a plush texture



Would You Like Wine With That?France 00

This Sauvignon Blanc is grown near Chablis in
northern France. It exhibits elegant minerality
combined with refreshing notes of citrus fruits,
gooseberry and herbs with a touch of white




Italy 00Would You Like Wine With That?

Lively aromas of golden apples, ripe
pear, acacia and honey lead to a
slightly off-dry palate with fresh
citrus flavours, uplifted by fine,
persistent bubbles and a crisp finish.





Franch 00Would You Like Wine With That?

This elegrant rosé from the
Perrin family is light, refreshing
and mineral-driven, with floral
notes and delicate red-berry flavours.





We chose the La Chablisienne Saint Bris Sauvignon, and the La Vieille Ferme Ventoux Rosé.

Bon apĂ©tit and cheers! Have a wonderful weekend and don’t forget to check out the weekly dinner plan in the
meal planning section.




Through the Grapevine: Would You Like Wine With That?
Tagged on:                                             

5 thoughts on “Through the Grapevine: Would You Like Wine With That?

Leave a Reply

Your email address will not be published.

%d bloggers like this: