Olde Riverside Winery Inc

Proud member of the RJS Craft Winemaking Academy







Welcome to the holiday season; a time for family, friends, feasting and of course… wine! Want to make this year’s festivities unforgettable for all those invited into your home during the holidays?  Pairing your craft wine with food like an expert, using these simple tricks below, will impress every guest.h here.

Good Tips for Pairing

A wine that is sour or has higher alcohol will pair well with sweet foods and fatty foods. The acidity and alcohol in wine can be used to balance the sweetness of a food, or to cut through the rich fattiness of others. An example could be sauvignon blanc with a goat cheese mousse dessert. This combines fatty-richness with sweetness and is a brilliant pairing for a wine with higher acidity!

 Let’s break it down…

Sweet wine with salty and acidic foods.

Sour wine with sweet and fatty foods.

High alcohol wine with sweet and fatty foods.

Bitter wine with sweet and iron-rich foods.

Now that you understand basic wine and food pairing, how about trying it yourself? Impress your dinner guests by serving a bottle of En Primeur Winery Series Winemaker’s Trio Red with your own homemade morello cherry lava cake.  The fruit forward flavours of the zinfandel, a dominant variety in this blend, will have your guests wanting another slice of cake, and another glass of wine to drink with it!

Morello Cherry Lava Cake

Makes 6 cakes

Filling:

1 cup pitted Morello cherries (sour cherries may be used as a substitute)
½ cup sugar

Cake:

225g of dark or bittersweet chocolate
½ cup butter (softened)
⅔ cup granulated white sugar
3 large eggs
1 tsp. vanilla extract
¼ cup AP flour
¼ cup dark cocoa powder
A pinch of salt

Instruction: In a pot, cook down the cherries and ½ cup of sugar for 30 minutes on med-low.
Set the oven to 375˚F for baking the cakes.
Melt chocolate in the microwave.
In another bowl, beat together ⅔ cup granulated white sugar and butter. Gradually add the eggs. Then stir in the chocolate.
In another bowl, stir together AP flour, dark cocoa powder and the pinch of salt.
Stir the flour mixture into the buttery chocolate mixture.
Pour the batter into either oven-safe ramekins or a muffin pan.
Stick a big spoonful of the cherry sauce into the middle of each unbaked cake.
Bake for 20 minutes until the top of the cakes appear to have cooked.
Remove from muffin pan or ramekin, top with chocolate sauce and enjoy!