If long, leisurely (and a bit indulgent) weekend brunch is your thing, this is the menu for you. Start off with fruity mimosas and then ease your way into Eggs Benny, fancy-ish French toast, a fresh salad and the prettiest dessert ever.

Rosé Mimosa 

Try this spectacularly pretty and pink twist on the much-loved cocktail.  

INGREDIENTS 

• 1 750 ml bottle sparkling rosé wine 
• 3 cups pink grapefruit juice (pulp-free) 
• pink grapefruit wheels, for garnish

DIRECTIONS 

Add chilled grapefruit juice to a large pitcher. Top with chilled sparkling wine – dry bubbles are classic, but if you prefer a sweeter cocktail, choose a sweeter wine. Gently stir the mixture and pour into flutes or coupes. Garnish with grapefruit wheels. Serves 4-6. 

Prep time: 5 minutes
Difficulty: Easy  
Serves: 4–6 

Hollandaise Sauce  

This classic sauce is easy to master, and always impresses. It’s the magic ingredient for Eggs Benedict, of course, but it’s also wonderful alongside fish and steak. Make sure you follow the directions exactly, and take your time with the final step. We promise it’s worth it. 

INGREDIENTS  

• 1 cup unsalted butter
• 3 egg yolks  
• 1 tbsp seasoned rice vinegar
• 2 tsp salt
• 1 tsp pepper

DIRECTIONS 

Place butter in a tall container (a microwave-safe drinking glass works well) and microwave for roughly 1 minute or until melted. Set a medium-sized pot over low heat and add enough water to cover the bottom by roughly 3 cm. and bring to a gentle simmer. In a separate stainless-steel bowl, whisk egg yolks and vinegar together. Set over the pot with water and whisk constantly until the yolks just begin to thicken. Look for the wires of whisk to become lightly coated; this should take 1 to 2 minutes. Remove the pot from the heat but leave the bowl over the hot water. Immediately whisk in the melted butter very slowly – almost one drop at a time – to begin your emulsion. Season with salt and pepper. 

To make Eggs Benedict, place poached eggs and warm sliced ham on top of a toasted English muffin. Top with Hollandaise.  

Cook time: 10 minutes
Difficulty: Medium
Serves: Serves 4–6

Vanilla-Infused Icewine French Toast 

This luxe-yet-simple French toast will wow your guests. It’s actually amazing how easy it is to elevate French toast with a couple of extra, special ingredients, like fragrant vanilla beans and wonderful Icewine. Here, even the maple syrup gets a luxe upgrade. The whole dish comes together in just a few minutes, too. Match with Vidal Icewine for the perfect brunch pairing. 

INGREDIENTS  

•  1 egg, lightly beaten
• 2 egg whites
• 3 tbsp Vidal Icewine 
• 1 tsp sugar
• 1 vanilla bean, split lengthwise
• ½ cup whole milk 
• 1 tbsp unsalted butter 
• 8 thick slices of baguette, cut on a diagonal 
• 1 cup pure maple syrup 
• ½ cup Vidal Icewine 
• icing sugar for dusting  

DIRECTIONS 

Place the egg, egg whites, 3 tbsp of Icewine, and sugar in a bowl and whisk to combine. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the egg mixture. Add milk and whisk until frothy.  

Heat a large skillet over medium heat and melt butter. Dip a few pieces of bread into the egg mixture, soaking both sides well, and place in the skillet. Cook for 2 minutes on each side or until lightly golden. Repeat with the remaining bread.  

Mix maple syrup with ½ cup of Icewine. Serve toast dusted with icing sugar and drizzled with maple-Icewine mixture. 

Cook time: 10 minutes
Difficulty: Easy
Serves: 2    

Spring Herb Salad with Lemon and Honey 

Healthy, delicious and packed with flavour, this green salad is a gorgeous addition to any meal. The bright fennel and peppery arugula are the co-stars here, while the fresh herbs play their own important roles. The 3-ingredient dressing couldn’t be simpler!  

INGREDIENTS  

• 1 bulb fennel with fronds attached
• 1 bunch each of fresh herbs (basil, tarragon, dill, chervil or parsley, and chives) 
• 8 oz baby arugula 
• 2 lemons, juiced 
• 2 tbsp liquid honey 
• 2 tbsp olive oil    

DIRECTIONS 

Pick the green fronds from the fennel bulb and reserve. Next, cut fennel in half vertically. Slice very thinly, preferably on a mandolin. Gently pick the leaves of the basil, tarragon, dill and chervil. Slice the chives very finely. Toss the arugula, fennel, fennel fronds and herbs together. Add in the lemon juice, honey and olive oil. Mix well. Season the salad with salt and pepper to taste. Tip: Add other ingredients such as radish and cucumber for extra crunch. 

Cook time: 10 minutes
Difficulty: Easy
Serves: 4    

French Macarons with Goat Cheese Filling 

Brunch calls for a light take on dessert and these macarons suit the occasion perfectly. The cookies take the classic French sweet and give it a modern spin with a savoury goat-cheese filling.   

INGREDIENTS  

• 4 large egg whites
• 70 g caster sugar 
• 230 g pure icing sugar 
• 120 g almond meal 
• pinch of salt 
• flavour extract 
• gel food colouring, optional (for cookie) 
• 300 g Woolwich Dairy CHEVRAI Soft Unripened Goat Cheese – Original or any flavoured CHEVRAI goat cheese 
• 10 g sugar 
• 1 g flavour extract 
• food colouring drops (for filling) 

DIRECTIONS 

Preheat oven to 300° F. Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out; continue to whip for 1–2 more minutes. Add food coloring and mix a further 20 seconds. Sift the almond meal, icing sugar and salt twice. Fold into the egg-white mixture. It should take roughly 30–50 folds using a rubber spatula.  Pipe onto trays lined with parchment paper. Bake 20 minutes or until macarons come off tray cleanly. Cool completely before filling.

For the Filling 

Bring goat cheese to room temperature, then add to mixing bowl with sugar, flavour extract and food colouring and blend until well combined. Pipe onto macaron. Top with second macaron.

Recipe by Woolwich Dairy Inc.
Cook Time: 20 minutes
Difficulty: Advanced  

What temperature should wine be served at? 

From sparkling wine to light-bodied red wines, follow our guide for tips on the ideal serving temperatures for every type of wine. 

To chill or not to chill? That is the question, because serve a wine too cold and you’ll lose out on its natural sweetness, primary fruit flavours and aromatics. Serve it too warm, and the wine’s subtle flavours and aromas are also lost. Here, a cheat sheet to keep on hand for ideal wine serving temperatures: 

Sparkling wine 

• Serve well chilled (6-10°C).
• Because sparkling wines are more neutral wines with respect to aromas, this ensures you play up their bright acidity and beautiful mousse – both delightful when the wine is icy and crisp. 

Light/medium-bodied white and rosé wines 

• Serve chilled (7-10°C).
• The average refrigerator is set somewhere around the 4°C mark so an hour or two in the fridge will make that wine “fridge cold”. Tip: If you’ve got a lesser-quality wine, serve it on the cooler side and any less-than-perfect attributes will be minimized.

Full-bodied white wines 

• Serve lightly chilled (10-13°C).
• If you’re feeling like your wine is lacking in flavour and aromas, try it on the warmer end of this scale. Note too, that this is a good practice with higher-quality bottles as at warmer temperatures you will be able to taste all of the wine’s subtle flavour and aroma nuances to their fullest.

Light-bodied red wines

• Serve lightly chilled (13-15°C).
• A cool red is a great idea especially in the warm-weather seasons for a more refreshing experience. But do what you love: If you love your Cabernet Franc or Pinot Noir ice-cold, there’s no sin in that!

 Medium/full-bodied red wines

• Serve at room temperature or just below (15-20°C).
• Keep in mind that many people keep their homes warmer than this, so if you have a cooler basement, take advantage of the space to store your red wines. They’ll last longer too! 

Tip: If you’re in a hurry and need the quickest chill possible, fill your bucket with ice and then top it up halfway with water. Drop in your bottle. In 10 minutes, you’ll be good to pour! 

Mapping a timeline of the innovative and pioneering Canadian winemaking brand from 1974 to today.

Inniskillin: A Timeline of Pioneering and Innovation in Winemaking

See how an Austrian and an Italian started a Canadian wine with an Irish name.

Inniskillin is Launched

Canada's first estate winery, Inniskillin, is internationally renowned for its award-winning wines and for its pioneering role in establishing the Canadian wine industry. On July 31, 1975, its founders made history when they were given the first winery license in Canada since Prohibition. Inniskillin came into prominence on the global stage with its win at the 1991 Vinexpo, in Bordeaux, France, when its Vidal Icewine was awarded the highest Grand Prix d'Honneur, changing the way the world sees Canadian wine.

1974 - THE FIRST PLANTING

Unfazed by critics, Donald Ziraldo and Karl Kaiser plant Inniskillin’s first vinifera vineyard on Line 3, across from the current Niagara Estate winery.

1975 - FOUNDED IN HISTORY

Inniskillin Wines Inc. is granted the first winery license from the LCBO since prohibition in 1929. The name was inspired by the land's former owner, the Colonel of the Inniskilling Fusiliers.

1978 - NOW ENTERING THE ESTATE

Grapes replace cornfields as Inniskillin moves from the original site to the Brae Burn Estate.

Just tell us we can't. - DONALD ZIRALDO, CO-FOUNDER OF INNISKILLIN

Inniskillin: Setting the Quality Standard in the 1980s

1982 - NOW DOUBLING UP

Innisikillin buys 50 acres of the prestigious Montague Vineyard, later doubling the size in 1991.

1984 - PIVOT AND PAY-OFF

Inniskillin's first Icewine harvest of naturally frozen Vidal grapes after the first attempt in 1983 went to the birds -- literally. Pivoting to netting protected the crops in 1984 and beyond.

1988 - SETTING THE STANDARD

Led by founding chair Donald Ziraldo, VQA (Vintners Quality Alliance) was established, ensuring quality and credibility in the region.

Inniskillin: Big-Picture Thinking in the 1990s

1991 - C’EST IMPOSSIBLE!

Inniskillin brings Canadian wine into the international limelight by winning the Grand Prix d’Honneur at Vin Expo, France for Karl Kaiser’s 1989 Vidal Icewine.

1994 - CROSS COUNTRY EXPANSION

Inniskillin Okanagan began as a collaboration between Inniskillin and the Inkameep Indian Band (Okanquen Tribe). The label design reflected the heritage of the land.

1999 - RAISE A GLASS

Riedel Glassware and Inniskillin collaborated to create the ultimate Icewine glass. Its shape was perfected to guide the wine to the parts of your palate that best interpret the nuanced flavours of Icewine.

1999 - NEXT GEN WINEMAKERS

The Inniskillin Hall at the Cool Climate Oenology and Viticulture Institute (CCOVI) opened at Brock University. This is the training ground for some of our future winemakers.

Inniskillin Innovates into the Next Century

2000 - A SPARKLING NEW MILLENNIUM

Kaiser launches a VQA Sparkling Icewine to celebrate the millennium.

2003 - READ ALL ABOUT IT!

Inniskillin is named the New World Winery of the Year by Wine Enthusiast Magazine.

2007 - ADDING TO THE ROSTER

Bruce Nicholson joins Inniskillin as Winemaker and Inniskillin Niagara switches to clean, renewable electricity from grape skin and seeds.

2011 - TOP 50 IN THE WORLD

Drinks International Magazine names Inniskillin one of the World’s 50 Most Admired Wine Brands and Top Ten in North America Wines for the first time.

2014 - STARTED FROM THE BOTTOM

Derek Kontkanen is promoted to winemaker at the Okanagan Estate after training at Brock, assisting at Inniskillin Niagara and learning from Bruce Nicholson.

2014 - THAT’S GOOD, EH?

IWSC names Inniskillin the Top Canadian Producer of the Year.

2020 - INTERNATIONAL CLOUT

San Francisco International Wine Competition: International Winery of the Year.

2021 - WINEMAKER 3.0

Nicholas Gizuk becomes the new Niagara Estate Winemaker after honing his craft under the watchful eye of Bruce Nicholson.

2021 - SWEET SUCCESS

International Wine and Spirits Competition: Sweet Wine Producer of the Year.

Best Soups for Fall and Winter 

It's comfort food by definition. To feed your body and soul, we've rounded up a few of our all-time favourite soup recipes.

Pair a delicious bowl of soup with a well-matched glass of wine for an everyday but elevated meal.

Squash and mushroom, cauliflower, potato and beef-barley: Simmer up one of these homemade soups and you've got the perfect meal for a cool-weather day. Simply add fresh crusty bread, a simple green salad and a glass of wine to match! 

Butternut Squash Soup 

Squash soup is delicious any time of year but especially in the fall and holiday seasons. Even without the cream garnish suggested in this recipe, this squash soup recipe is super-creamy and hearty. Croutons, pepitas or a sprinkling of chives, rosemary or thyme add another layer of flavour and style. You can also add a pinch of cinnamon, nutmeg or smoked paprika to the base to spice things up. 

Find the recipe and a recommended wine pairing here.

Truffled Cream of Cauliflower Soup 

This cream of cauliflower soup fully satisfies, whether you're looking for a light meal or an elegant starter for a multi-course dinner. Though it's quick to whip together, this vegetable soup truly impresses with its harmony of flavours and textures. The freshness of cauliflower is delicious with the salt of the ham, the umami essence of the truffles and the richness of cream. 

Find the recipe and a recommended wine pairing here.

Potato with Irish Cheddar Cheese Soup  

Potato soup is a classic. This recipe is quick and easy-to-make while the additon of aged cheddar cheese brings richness, plus nutty and peppery undertones. Feel free to garnish with your favourite toppings, whether croutons, fresh herbs and extra grated Cheddar when serving. 

Find the recipe and a recommended wine pairing here.

Wild Leek and Potato Soup  

Leek and potato soup is a staple in French cuisine. What begins with garlic and butter is quickly transformed into a most delicious meal thanks to the sweetness of leeks and onion, potatoes and rich vegetable broth. This rendition benefits from an extra flourish of sautéed leeks added just before serving. Hosts take note: This is a an easy soup recipe for family meals but exceptional for dinner-party menus too. 

Find the recipe and a recommended wine pairing here.

Beef and Barley Soup with Root Vegetables and Mushrooms 

This old-fashioned beef-barley soup is a terrific recipe for using up leftovers. Other budget-friendly cuts of beef would also work well, such as chuck roast and stewing beef. You can also use a variety of mushrooms, from white and button to portobello or whatever you have on hand to give the soup its rich umami flavour.

Find the recipe and a recommended wine pairing here.

We asked a lineup of winemakers, sommeliers and industry insiders to share what they’re giving (or more accurately, hoping to get) this holiday season.  

Justin Hall

Head winemaker, Nk’Mip Cellars
Wine Pick: Culmina Viognier

“The Culmina Viognier is the perfect cold-weather, sitting-by-the-fire wine,” says Hall. “It’s rich, brooding and not for the faint of heart.” If you’re feeling bold, try a bottle from one of the few organic wineries in the Okanagan and pair with Hall’s other holiday gift picks: the Riedel XXL Cabernet Sauvignon glasses and cheese. 

James Treadwell 

Sommelier
Treadwell Restaurant, Niagara, Ont. 
Wine Pick: Kew Vineyards Rosalie 

Rosé isn’t just for summer, says Treadwell. “There’s a sense of celebration to it.” Other items on his wish list: Port tongs. You heat them over an open flame and hold against the bottle neck to create a clean – though dramatic – break. And the one-of-its-kind Coravin, a device that allows you to pour a glass of wine without uncorking the bottle. 

Thomas Bachelder 

Founding winemaker, Le Clos Jordanne
Wine Pick: Pinot Noir

“If you’re having turkey, duck or goose, it has to be Pinot Noir,” says Bachelder. Many of the best, he says, are found in B.C., but naturally, his own Le Grand Clos Pinot Noir is his pick. As for gifts, the winemaker collects colourful corkscrews and prefers to decant his wine in antique milk bottles.  

Jason James 

Winemaker, Black Sage Vineyard
Wine Pick: Culmina N 020 Perle de Rosé

Culmina’s first venture into sparkling, James recommends this rosé as a versatile option for the holiday season. “It has great acidity with a touch of toastiness,” he says. To accompany, James’ food picks include Jamón ibérico (a melt-in-your-mouth cured pork produced in Spain or Portugal) and duck fat (perfect for roasting fingerling potatoes). Decadent, no? 

Erin McLaughlin 

Editor in Chief, Elle Gourmet Canada
Wine Pick: Le Grand Clos Chardonnay

Dream gift: I’d love a Gaggenau 200 Series Wine Cooler with Glass Door – also, a hot air balloon ride over the Niagara benchlands and the Niagara escarpment with winemaker Thomas Balchelder 

Nicholas Gizuk 

Winemaker at Inniskillin, Niagara Estate
Wine Pick: Chinon Cabernet Franc

“Robust fruit tones with earthy complexity and big depth of flavour: my love of food and wine really led me down an exploratory path with Cabernet Franc,” says Gizuk. Other gifts he’d love: A Meater thermometer, and a two-prong cork puller. “There’s nothing worse than having the cork break on a beautiful, aged bottle.” 

Savoury vs Sweet: Whatever your junk food snack, we’ve got a wine for that. 

Pretzels to popcorn, brownies to caramel corn: Discover wine pairings for your favourite munchies.

Salty & Savoury: From sparkling wines to crisp rosés, choose wines with fresh acidity to match these snacks. 

Potato Chips & Pinot Grigio  

Light, crisp Pinot Grigio plus potato chips: so simple and so good. The wine’s subtle flavours of green apple, citrus and mineral undertones boost the clean, salty taste of your crisps, whatever your favourite flavour from classic salt and vinegar and dill pickle to fancy schmancy black truffle. 

Salted Pretzels & Sparkling Wine 

Pretzel fans, take note: Make the delightful bubbles of dry sparkling wine your go-to when enjoying your favourite salty snack. 

The effervescent vino is a perfect high-meets-low match that elevates the everyday munchie into an extra-ordinary experience. 

Buttered Popcorn & Chardonnay 

Creamy, buttery Chardonnay complements this most beloved, movie-lover’s snack. Pairing the wine’s smooth texture and subtle oak flavours with this toasty, nutty finger food is the ultimate in smart (and tasty) casting. 

Guacamole and Chips & Sauvignon Blanc 

Bright, zesty Sauvignon Blanc plus creamy, tangy guacamole: delicious! The wine’s signature high acidity balances the richness of the dip, while its herbal and citrus notes boost the overall freshness of this snack-and-sip moment. 

Jalapeño Poppers & Zinfandel 

Jalapeño poppers demand a bold, spicy partner. Zinfandel is just that pour. The wine’s ripe berry flavours and peppery undertones present a solid flavour match. Tip: Look for a bottle with a bit of residual sugar to counteract the pepper’s fire. 

Mozzarella Sticks & Cabernet Sauvignon 

Full-bodied Cabernet Sauvignon holds its own alongside this savoury, crispy cheesy snack. Taste that irresistible fried cheese with this varietal’s signature dark fruit flavours and firm tannins and one word comes to mind: wow! 

Charcuterie & Rosé 

Light and medium-bodied Rosé makes an ideal companion for a charcuterie board. You’ll be sure to please your crowd with this pairing as the wine’s refreshing, fruit-forward flavours suit the savoury, salty cured meats perfectly. Tip: The more robust your charcuterie, the more robust your wine should be. 

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Sweet treats: Look for wines with a touch of residual sugar and similar aromas and flavours when matching with these treats. 

Dark Chocolate & Shiraz 

The signature characteristics of Shiraz include a rich, robust character and black fruit, smoke and savoury notes – and often a touch of residual sugar. No wonder it’s an excellent match for dark and bittersweet chocolate which has such a similar flavour profile. Consider it an easy dessert, too! 

Brownies & Merlot 

Looking for a red sipper to match your love of brownies? A velvety Merlot works well. The wine’s signature fruit flavours (raspberry, plum, black cherry) and spice are tailormade to sing with rich chocolatey goodness. Tip: Top your brownies with a sprinkle of flaky sea salt to make this match even more harmonious. 

Caramel Popcorn & Moscato  

This popcorn’s brown-sugary and toffee coating calls for a wine that is as sweet or sweeter. A dessert-style of Moscato is a solid match here; its citrus, pear and honeysuckle notes add depth and nuance alongside all of that caramel deliciousness. 

Tip: When wine pairing with sweet snacks, choose a wine that's as sweet or sweeter than your treat.

Wine Gummies & Rosé 

Jujubes, wine gums and gumdrops: These sweet treats call for a wine with the same juicy, fruity character. A crisp, sweet Rosé fits the bill. While dry Rosés are great for dinner pairings, well-chilled semi-sweet and sweet pinks with plenty of berry and floral notes are delightful for this lighthearted pairing. 

Oatmeal Cookies & Chardonnay  

Oatmeal cookies belong in the canon of classic cookies with their toasty flavours and oh-so-satisfying crunch. No surprise that a classic oaked Chardonnay with similar toasty, buttery and baking-spice notes makes a top-notch pairing. When raisins are involved, they’ll also help bring out the wine’s subtle fruit notes. 

Rice Krispies & Riesling  

Crisp, sweet Riesling and Late Harvest Riesling are ideal to sip with classic crispy-rice treats. The wines’ high acid keeps the tasting experience fully balanced. Caramel, honey and orchard-fruit notes are also fantastic paired with the snack’s much-loved marshmallowy and buttery flavours. 

Chocolate-covered Strawberries & Pinot Noir 

For elevated snacking on chocolate-dipped berries, a delicate and fruit-forward Pinot Noir is a savvy match. The wine’s red fruit notes and silky tannins balance beautifully with the richness of the chocolate and the fresh fruit. An off-dry sparkling wine made with Pinot Noir grapes would also work.