It’s Fall and harvest time in the Niagara Peninsula.

With Thanksgiving next weekend, this is the perfect time to pick some local wines to pair with your meal.

First Course

A beautiful cheese board. The soft, creamy cheeses will coat your mouth, so I am pairing it with a dry, brut sparkling – like the Cuvée Catharine Brut from Henry of Pelham.

Tip: Fatty, rich foods need a dry wine with good acidity to cleanse your palate.

Main Course

When it comes to Thanksgiving dinner with all the fixings, my pick for to match the seasoned turkey, rich gravy and fruit cranberry sauce is a Henry of Pelham Old Vines Baco Noir. This wine is medium-bodied and layered with fruit notes, black pepper and cedar smoke that will pair lovely with the flavours in this course.

I would also suggest a Pinot Noir Rosé from Fielding Estates Winery to serve your guests because rosé is one of the most food-friendly wines. Just because the leaves are changing doesn’t mean you need to stop drinking rosé.

Tip: Remember to balance the weight of the wine to the weight of the food.


I am going with a classic apple crisp for dessert and the iconic Canadian Icewine. The warm, cinnamon and spice are complemented by this rich, sweet Riesling Icewine from Inniskillin, which also has some great acidity.

Tip: When it comes to dessert wine should be sweeter than the food.

Hope these tips help the next time you are pairing wine and food.