PEI Liquor Celebrate Spring 2018
HELPFUL TIPS: PAIRINGWINEWITH LOBSTER
Growing up in Nine Mile Creek on the south shore of the Island, there was never a question about what we were having for dinner on Mother’s Day. Lobster is King. A quick trip down to the wharf usually resulted in a few pounds of delicious of crustaceans. Homemade potato salad, coleslaw, broccoli salad and of course mom’s homemade bread are all part of the experience. Our family have been fans of the traditional boiled (in briny water) lobster, and served chilled with drawn butter on the side for dipping. For the last number of years we have seen the wine drinkers among us hunting for the ultimate pairing. Some like the crispness and steely minerality of Chablis, while others preferred a more buttery Chardonnay from California. The die-hard Sauvignon Blanc fans were all about Sancerre until a bottle of New Zealand Sauvignon Blanc was introduced. Some of the more mature (in age) among us usually like a Riesling from Germany or Ontario with its great balance of sweetness and acidity. Personally, I love the bone dry fresh acidity of a Loire valley Muscadet with any shellfish, whether it’s lobster, clams or oysters.
Hess Select Chardonnay 09565Z, $22.20
A palate of pineapple and tropical fruits are accompanied by aromas of lemon and lime. This Chardonnay is medium- bodied and refreshing with subtle oak. From Monterey County, California.
Kim Crawford Sauvignon Blanc 09414Z, $22.00
La Sablette Muscadet 11802Z, $19.50
Intense aromas of pink grapefruit, key lime, passionfruit and pineapple. Flavour-packed and balanced with lots of mouth watering acidity and a fresh zesty, lingering finish.
Offers a fine, intense and delicate bouquet. Slightly smoky with lemon and menthol notes and exotic fruit nuances. On the palate it is round, fresh and crisp with a persistent finish.
CELEBRATE SPRING 2018 8
Prices subject to change. | Products not available in all locations. | While supplies last.
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