wine recommendations by Mark DeWolf, Amber Faulkner & Peter Rockwell
NEVER BEFORE HAVE CHEFS BEEN SO INSPIRED by local ingredients. Whether you call it slow food or the 100-mile diet, it’s a powerful movement that’s more than just the catch of the day. When you choose fresh local ingredients, the flavour of your dishes comes to life. In Nova Scotia, this means an abundance of local seafood including scallops, North Atlantic halibut and more. Inspired by the sea, three of Nova Scotia’s premier chefs have created a nautical-themed tasting menu that is sure to inspire you this summer. Our three wine experts have chosen wines at three different price points which will allow you to make this menu a casual affair or a glorious summer dining event.
 Maritime Martini
Recipe provided by Chef Shaun Zwaran, DesBarres Manor Inn
Winner of the 2008 Cuisine of the Year at the Taste of Nova Scotia Prestige Awards, chef Shaun Zwarun leads the DesBarres Manor Inn culinary team, bringing a unique East Coast flair to contemporary Canadian cuisine.
Mark’s Pick ($10-$15): Two Ocean’s Sauvignon Blanc
In this recipe, Atlantic Canada’s premier seafood ingredient is blended with a modern interpretation of ceviche — the classic dish of South America’s Pacific Coast. As far as the wine pairing, you can shake things up by serving some additional coastal influence in the form of Two Ocean’s Sauvignon Blanc. This wine is made from grapes grown on the southern tip of Africa where the Atlantic and Indian oceans converge.
Amber’s Pick ($15-$20): Villa Maria Sauvignon Blanc
You won’t be disappointed by the vibrant, crisp acidity and mouthwatering flavour of this palate-cleansing wine. With a nose displaying tropical melon and herbaceous notes, and a palate bursting with ripe gooseberry and lime, this wine has the flavours to match the lime fresh flavours of the dish.
Peter’s Pick ($20+): Firesteed Pinot Gris
A nice, meaty mollusk like the scallop deserves a wine with as much personality. This Pinot Gris (Pinot Grigio if you’re Italian) from Oregon has a rich, full-figured flavour with a crisp touch of green fruit and acidity that will make it a perfect partner for the dish.
 Grilled Cape Breton Halibut, Fingerling Potatoes and Pancetta Vinaigrette
Recipe provided by Chef Evan Smith, Keltic Lodge Resort and Spa
Chef Evan Smith is the executive chef at the Keltic Lodge Resort and Spa. Prior to his role at the Keltic Lodge, Evan held the positions of executive sous chef at the Fairmont Algonquin, executive chef at the Riverside Golf and Country Club and, most recently, executive chef at the Rodd Miramichi Resort.
Mark’s Pick ($10-$15): Deinhard Riesling Classic
The coastal influence of this wine is limited to the influence of the meandering Rhine River, but German Riesling such as Deinhard Riesling Classic has the right structure to match grilled fish such as halibut. I also love how the floral nature of this wine acts as an enticing contrast to the smokiness provided by the pancetta in the dressing.
Amber’s Pick ($15-$20): Dr. Loosen ‘L’ Riesling
Dr. Loosen ‘L’ Riesling is light and elegant with fresh lime and floral aromas. The palate has ripe peach and pear flavours and is complemented by a zesty green apple character and a spicy quality on the finish. This combination of intense ripe fruit character and crisp acidity allows this wine to pair well with this dish’s sweet and salty flavours.
Peter’s Pick ($20+): Marnier Lapostolle
Chateau de Sancerre I’ve chosen a classy Old World Sauvignon Blanc from France’s Loire Valley. Made by the same folks that own Grand Marnier, it shows off plenty of mouth-massaging fruit that isn’t all gooseberry and zesty like many New Zealand Sauvignon Blanc. It is a complex liquid to match with a equally tantalizing solid.
 Nova Scotia Icewine Crème Brulée with Phyllo Pastry Sail
Recipe provided by Chef Shan De Silva, Westin Nova Scotia
Chef Shan De Silva began his culinary journey in Sri Lanka and traveled the world before settling in Halifax. At the Westin, Chef De Silva oversees pastry production. He has also competed in and judged local food competitions such as APEX and Chefs for Unicef.
Mark’s Pick ($10-$15): Peller Estates Ice Cuvée
This luxurious dessert will have you dreaming of grand yachts, but when it comes to the wine pairing, you might want to cleanse your mind from über-luxury and keep your wallet firmly planted on dry land via the affordable pleasures of Peller Estates Ice Cuvée from Ontario. This off-dry sparkling wine has hints of decadence, in the form of ripe peach and apricot flavours gained from an Icewine dosage. It’s not a classic match, but offers a refreshing alternative for the finish of a meal.
Amber’s Pick ($15-$20): Fetzer Vineyards ‘Valley Oaks’ Gewürztraminer
This Gewürztraminer has pleasing aromas of dried apricot, peach, melon and rose petal. Introducing a flavourful palate of sweet peach, combined with crisp green apple and honeydew melon character followed by a spicy grapefruit finish that balances the early sweetness of the wine.
Peter’s Pick ($20+): Heath Wines Southern Sisters Riesling
Riesling is a great companion for just about any dish. With the obvious Icewine influence, sticking to a medium-bodied and semi-sweet white lets the dessert shine while offering a palate-cleansing finish after every sip.
Tasting Tips Shopping List
- Two Ocean’s Sauvignon Blanc (South Africa, $11.95, 1000420)
- Villa Maria Sauvignon Blanc (New Zealand, $19.98, 1005024)
- Firesteed Pinot Gris (Oregon, $22.47, 1007754)
- Deinhard Riesling Classic (Germany, $11.70, 1000291)
- Dr. Loosen ‘L’ Riesling (Germany, $16.95, 1001321)
- Marnier Lapostolle Chateau de Sancerre (France, $33.07, 1009116)
- Peller Estates Ice Cuvee (Niagara, $24.99, 1000907)
- Fetzer Vineyards ‘Valley Oaks’ Gewürztraminer(California, $16.99, 1000659)
- Heath Wines Southern Sisters Riesling (Australia, $23.15, 1006040)
SOME OF THE PRODUCTS MENTIONED HAVE LIMITED NSLC STORE DISTRIBUTION.
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