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Wine and Cheese Pairing

Wine and Cheese Pairing

Whether your’e dining at an exquisite restaurant, or laughing over a glass of wine while sitting on a dock, never underestimate the effect of beautifully paired food and wine. Hopefully, you were lucky enough to watch Gunn’s Hills Artisan Cheese and Pilliteri Estates’ wine and cheese pairing demonstration on August 1st. Their knowledge and products allowed for customers to expand their skills and experience new pairings to share with others. In case you missed this demonstration, or perhaps viewed it but forgot what that perfect pair was, we have listed the pairings for you!

Wine and Cheese Pairing

Pilliteri Estates Pinot Grigio & Gunn’s Hill Bringo’s Brie

Pilliteri Estates Canadain Gothic Red & Gunn’s Hill Handeck Hard Cheese

Pilliteri Estates Lucia’s Rosé & Gunn’s Hill 5 Brothers Smoked Cheese

To further improve your wine and food pairings, we have collected some staple rules to follow when deciding which products will accent one and other best.

  1. The wine served should always be sweeter than its accompanying dish.
  2. Match the intensity of flavours.
  3. Do not pair acidic wines with cream based sauces.
  4. When pairing wine with meals, match the wine to the main course rather than the starter.
For more information on wine pairings visit www.winery-sage.com/blog/food-pairings/holiday-food-wine-pairings-first-know-the-basics/ . We credit this website for our rules on wine pairings.

Sous Vide Cooking Demonstration

The Ancaster Farmers Market is so thankful to have had Tom Peirce, sponsored by Cavallo Nero, share his culinary knowledge in two demonstrations on sous vide last Wednesday. Sous vide is a form of cooking which consists of two main parts; vacuum packing the food, then cooking it while submerged in water at an exact temperature. The result? Delicious, tender, and (almost) foolproof food! Listed below are various foods and their corresponding temperatures so you can give sous vide a try yourself!

Salmon: 122 degrees

Medium Rare Beef: 133 degrees

Chicken: 145-150 degrees

Sausage: 142 degrees

Fingerling Potatoes: 183-190 degrees

Creme Brule: 176 degrees

A sample of Tom Peirce's sous vide chicken.

Captured is a sample of Tom Peirce’s sous vide chicken.