Broiled Oysters with Sparkling Wine

Pairing: Broiled Oysters with NV Benjamin Bridge Méthode Classique

Food: We are most fortunate to be on Prince Edward Island in Canada where some of the best oysters on the planet are harvested. And, we have easy access to three of the best of the best … Colville Bay, South Lake, and Malpeque oysters. Generally, we subscribe to the school of thought that says the only way to eat oysters is raw and without any kind of adornment. We do, on occasion, break those rules. This is one of those times. For two people, shuck 18 oysters keeping in the shell as much of the “liquor” as possible. Sprinkle each with some Saltine cracker crumbs, add 1 or 2 tsp of goat cheese, and top with a bit more cracker crumbs. Place the oysters on a pan under the broiler for 5 minutes. We’ve served it with marinated cucumbers. Enjoy!

Baked Oyster with Cheese

WineNV Benjamin Bridge Méthode Classique continues our advocacy of local wines and wines from unexpected locales. The Benjamin Bridge winery is located in the Gaspereau Valley of northwestern Nova Scotia, a beautiful agricultural region adjacent to the Annapolis Valley. The grapes used are L’Acadie, Vidal, Seyval, Chardonnay, and Pinot Noir. Méthode Classique refers to the traditional method of natural fermentation in the bottle, that produces nice persistent bubbles. NV (non-vintage) means that the wine is made from multiple vintages, in this case dating back to 2002.

Benjamin Bridge Sparkler

Tasting: The aromas are yeasty and citrusy, reminiscent of a lovely Champagne. The flavor is delicate, crisp green apple, with a nice touch of acidity. The overall experience is intensely clean like a cool mountain stream, but with a hint of salinity … a perfect complement to the briny oysters.

More Pairings for Oysters:  Muscadet, Sauvignon Blanc, most any dry Sparkling Wine (Cava, Prosecco, Champagne, etc.), Chablis

More Pairings for Sparkling Wines: Spicy Asian Food, Seafood, Smoked Salmon, Egg Dishes (quiche, soufflé, etc.), Salty Foods

Read More:,


Greek Meze with … the Best (!) Rose

Pairing: Greek Meze Paired with 2014 Chateau Puech-Haut Saint Drézéry Rosé

Food: Meze is a popular dining experience common in Greece and other Balkan and Middle Eastern countries (e.g. Turkey, Bulgaria, Serbia). It is a selection of small dishes composed of complimentary flavors, often served with an alcoholic beverage. Each dish can range in complexity, but we prefer each to be relatively simple in preparation. Here we’ve created an easy, quick set of delicacies for a warm summer evening. This meal includes cooked carrots marinated in a little lemon juice, olive oil, garlic and oregano; smelts sautéd in that same marinade; garbanzo beans with capers; tomatoes with oregano; mozzerella strips; and marinated mushrooms. All are served at room temperature. Use your imagination to create your own selection of favorites.

Meze Meal with Rose

Wine:2014 Château Puech-Haut “Tête de Belier” Coteaux du Languedoc St Drézéry Rosé

A perfect accompaniment to a summer Meze meal is a cool, crisp refreshing rose wine. All of the Mediterranean countries produce wonderful roses (Spain, southern France, Italy, Greece, Lebanon, Israel, etc). This one’s made from 100% Mourvedre grapes. We’ve enjoyed many rosés over the years, but we recently had what we consider the best we’ve ever had. This Saint Drézéry! Of course, people’s tastes are different. But do try this one from the Languedoc region of France. Magnifique!

Saint Drezery Rose

Tasting: The color is a delightful light pink. The nose captures the delicate smell of pasture roses (believe it or not!) with a touch of honeysuckle. On the palate, one gets a bit more of the honeysuckle (without being sweet), plus some peach, blueberry and strawberry. The overall effect is fresh, flavorful, and refreshing. Wonderful!

More Pairings with Meze: Pinot Grigio, Albarino, Prosecco, Cava

More Pairings with Rosé:  Grilled Fish, Green Salad, Grilled Shrimp

Read More:



A Simple Dish … Served with Local Wine

Pairing: Baked White Fish with Cheese paired with 2014 Newman Estate “Green”

Food: What could be simpler for a light summer meal? Any white fish (cod, haddock, hake, etc) sprinkled with most any firm grated cheese (cheddar, gruyere, colby, etc.) and baked. We’ve served it with sugar snap peas and sliced tomatoes and fresh basil. Not only is this dish simple and delicious, it’s also very low in calories … less than 400 … including a glass of the wine.

Fish with Cheese Sauce

Wine:  2014 Newman Estate “Green” (from Prince Edward Island, Canada)

The main purpose of this blog posting is to encourage readers to sample locally produced wines whenever the opportunity presents itself. Wine is now made in all 50 states (or maybe 49) and in many, many countries. It’s hardly possible to live or travel anywhere without a winery within a reasonable driving distance or a local wine being sold at a nearby market or retail establishment. And more and more varieties of grapes are being developed or selected for all kinds of environments. Who would imagine wine grapes being grown along the cold, windswept shoreline of Prince Edward Island where it gets so cold the ocean freezes all the way out to the horizon? That’s exactly what Newman Estate winery is doing using locally grown L’Acadie grapes and Riesling grapes and some brought in from Ontario. So … think locally and drink locally!!

INewman Estate Green


Tasting: A fresh, dry clean tasting wine reminiscent of a sauvignon blanc with some citrus overtones, particularly the flavor of lemon, along with the smells and tastes of white flowers.