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Every month, Kensington Wine Market selects special wines or liquor for special occasions or extraordinary people.
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Sneak a peak! |
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Staff Picks:
Luca Laborde Double Select Syrah
Aromas of toasty, smoky oak, forest floor and baking spice. Rich, lush, and mouthfilling on the palate. Deep fruit flavors of blackberry jam, blueberry, black cherry, ground black pepper and hints of sweet/spicy oak.
$35.49
Springbank 1996 KWM Oloroso Cask
Our last '96 Springbank (Manzanilla) was a huge hit, and this one will be even more popular. Distilled the same day, but filled into an Oloroso cask. Selected with the help of our customers at a special blind tasting. br>
$109.99
Celis White
Hazy golden-yellow color. Thin, lacy head. Doughy lemon aroma. Light to Medium bodied, refreshing and sublime. Vanilla, wheaty malt tones, a touch of orange, and a mild spicy hop bitterness, this is an awesome session beer.
$4.29
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Matching food and wine should be fun and not an experience that creates unnecessary grey hairs. We’ve listed a few "rules of thumb" to help get you started.
Remember — the most important thing is to have fun and don't be afraid to experiment.
Simple suggestions for the perfect match:
- Think — light, medium, and full bodied.
- Body is the most important consideration when matching food and wine.
- Serve delicate foods with lighter bodied wines — like oysters with Chablis.
- Try robust foods with full bodied wines — like barbequed steak with Cabernet Sauvignon.
- Sauces are often more powerful than the food itself so they are an important consideration when choosing a wine. A light curry sauce requires a wine lighter in body than a rich tomato and meat sauce.
- A wine high in tannin is best matched with meat, like beef steak or lamb chops.
- When serving wine with sweet food (dessert), be sure the wine is sweeter than the food. Otherwise the wine tastes acidic.
- Salty foods are best paired with a slightly sweet, fruity wine — like baked ham and German Riesling.
- Hot and spicy foods require a wine low in alcohol and slightly sweet — like Thai food and Champagne or German Riesling Kabinett.
- Sparkling wines go with many foods, can be served with lighter dishes or be used to cleanse the palate between courses.
- Dry sherries, served chilled, can accompany clear soups, light fish dishes or even smoked salmon.
- Ports are wonderful with cheese. A classic combination is port and stilton cheese.
More Food For Thought
These are just the tip of the iceberg. Try them or create your own!
White Wine
- Chablis — oysters, mussels
- Oaked Chardonnay — lobster, smoked or barbequed salmon, chicken with bechamel sauce
- Chenin Blanc — spanokopita, tabouli, salad nicoise
- Gerwurztaminer — smoked salmon, Thai food
- Muscat — melon and fresh strawberries
- Pinot Blanc — salad, sole fillet with lemon
- Pinot Gris/Grigio — quiche lorraine, fettuccini alfredo
- Riesling — Chinese food, baked salmon
- Sancerre — cheese fondue
- Sauvignon Blanc — prawns, asparagus, goat cheese, clams, ratatouille
- Semillon — spinach salad, foie gras
- Tokay — creme brulee
Red Wine
- Burgundy — ham steak, pheasant, pork, fillet mignon
- Cabernet Sauvignon — rack of lamb, barbequed steak, goose, spareribs
- Chateauneuf du Pape — blue cheese, venison, buffalo burgers
- Chianti — minestrone soup, tomato-based pasta, veal parmigiana
- Cotes du Rhone — lamb kebab, ratatouille
- Malbec — barbequed hamburgers, beef ribs, roast beef
- Merlot — roasted chicken, turkey
- Nebbiolo — roast duck, goose, osso bucco
- Pinot Noir — barbequed salmon, roasted pheasant, turkey, moussaka, salads
- Rioja — roasted chicken, lamb with rosemary, paella
- Shiraz — sirloin steak, venison
- Zinfandel — venison, lamb, steak, hamburgers
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