Perfect Couple

The festive season is just around the corner and the annual hunt for gifts is well under way–but you still haven’t a clue where to start looking. You stare at your long list of names and rack your brain for original ideas but nothing comes to mind. Sound familiar?

Here are some succulent food and wine suggestions that might just save you endless shopping trips as well as avert a well-hidden but disappointed look from that special someone. Although food or wine may seem too small to give by themselves, together, a well-chosen pairing can be a really thoughtful and original gift idea.

Some of these wines may be adventurous choices for many, but trying new wines with food is the best way to enjoy them. They might take some hunting down, but I assure you the hunt is worth it, even if you try just one new wine this holiday season.

Ice wine is one of Canada’s finest and most internationally recognized wines. This intensely sweet, fruity, yet balanced wine goes well with luscious fruit desserts. This pairing is sure to make an ideal gift for somebody who appreciates local specialties.

The classic Christmas pairing is British blue Stilton cheese and port. There are approximately eight types of port with varying styles and prices. The ones that best match any quality blue cheese are vintage port, single quinta vintage, or late bottled vintage (LBV) port. A great alternative to port is Sauternes. This famous dessert wine from Bordeaux is a surprisingly good match with the salty tang of flavourful blue cheese.

P? is another seasonal favourite. A well-chosen p? paired with a delicious wine will be a winner with any foodie. Smoked salmon or trout p? requires a full-flavoured white wine. Why not try teaming it up with a Riesling or Gew?raminer? The powerful, aromatic flavours of these two wines are wonderful. Riesling is limey and Gew? has more of a tropical lychee note. The best examples come from the Alsace region in France.

A box of chocolates can be a clich?present and should definitely not be coupled with champagne (contrary to popular belief). The delicious flavours of a dry sparkling wine are obliterated into unbearable acidity when consumed with the powerful sweetness of chocolate. Try matching milk chocolate with an Australian Orange Muscat. If you’re really daring, try pairing dark chocolate with an Italian Recioto della Valpolicella–a sweet red wine made from dried grapes.