(SPONSORED BY WINERIES OF NIAGARA-ON-THE-LAKE)

With the Easter holiday fast approaching, we've solicited some incredible wine suggestions from the good folks over at Wineries of Niagara-on-the-Lake. Check out the tasting notes, food pairings and a delicious recipe below!

Riverview Cellars 2013 Rosso Cabernet Merlot

Tasting Notes:

A smooth, medium bodied red wine perfect for springtime entertaining. Flavours of raspberry, black cherry, and cassis dominate the palate.

Food pairings:

Try this out with a succulent herb-crusted lamb rack or show off with a pork crown roast.

2012 Stratus Semillon

Tasting notes:

Ripe pineapples and guava aromatics on the nose and palate. This luscious combination is lifted in both bouquet and mouthfeel by a citrusy zip of freshness. The palate is part honeyed-sweet, part beeswax-savory.

Food Pairings:

We're suggesting it with Vineyard Pork Loin - brine of Semillon and spices.

Château des Charmes 2012 Pinot Noir Estate Grown & Bottled VQA – Niagara-On-The-Lake

Tasting Notes:

Delicate, nuanced and balanced wine with silky tannins. It should remind you of strawberries and violets on the nose with a hint of mushrooms. On the palate the tannins are nicely integrated giving the wine structure and ageability.

Food pairings:

The classic Burgundian pairing of Pinot Noir and locally raised lamb can certainly apply in Ontario with many farmers raising lamb. Try this Pinot Noir with a lamb burger fresh off the grill topped with caramelized onions.

EastDell Estates Black Label Viognier 2014

Tasting Notes:

This wine is aromatic and easy-drinking displaying notes of orange blossom, peach and exotic fruit. The finish leaves you with soft floral tones and a touch of sweet tangerine.

Food pairings:

Glazed Ham with a side of roasted carrots and parsnips.

Konzelmann Estate Winery Pinot Noir (1)

Tasting Notes:

This Pinot is soft, smooth and perfect for those who prefer a lighter style red wine. The nose contains burnt cherry notes and a mild sweet spice. A juicy cranberry flavour washes over the tongue with just the slightest joust between sweetness and acidity.

Food pairings:

This very light red wine with just a hint of sweetness is perfect for your Easter feast. Pinot Noir (1) compliments lighter meats including chicken, turkey or duck very well, especially with a delicious side of cranberry or other dark berry sauce. Very low in tannin and completely stainless steel aged, this wine is best served at room temperature or with a slight chill.

Reif Estate Winery 2013 Riesling

Tasting Notes:

A food -friendly wine with fresh aromas of peach, pear and apple. A touch of sweetness on the palate is balanced by refreshing citrus notes.

Food pairings:

The perfect wine for Easter, will be enjoyed by all and can be matched with turkey or ham. For the adventurous sort, pair with goat cheese soufflé at brunch. See below for the recipe, courtesy of Randy Dupuis, Executive Chef.

GOAT CHEESE SOUFFLÉ – Rief Estate Winery

A great accompaniment to ham or turkey or a wonderful brunch item that will match perfectly with our 2013 Riesling.

INGREDIENTS

1 oz all purpose flour
3 oz unsalted butter
¾ cup cold milk
½ cup crushed pistachios
10oz Woolwich goat’s cheese
4 egg yolks
5 egg whites
2 tsp garlic puree
½ tsp chopped fresh thyme
¼ tsp salt
¼ tsp white pepper
¼ tsp cream of tartar

METHOD

Preheat oven to 350 degrees. In sauce pot, melt 2 oz of butter and brush the insides of 10-4oz ramekins.

Carefully coat the inside of ramekins with the crushed pistachios. Melt the remaining 1 oz of butter and add the 1 oz flour, stir until well blended (do not brown the butter and flour). Add milk and continue stirring to ensure there are no lumps. Add goat’s cheese and stir until well blended. Remove from heat and cool slightly. In a bowl, mix together 4 egg yolks, garlic puree, thyme, salt, and pepper then add to goat’s cheese mixture. In a separate bowl whip the 5 egg whites and cream of tartar until stiff peaks are achieved then fold into goat’s cheese mixture. Spoon mixture evenly into the ramekins.

Place in a water bath and cook for about 20 minutes. Remove from oven and allow to cool slightly before removing from the ramekins - “enjoy”.