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We recently caught up with Valerie Stride from The Demystified Vine and got some great advice on how to pair local BC wines with some of our favouriteVancouver artisan confections. Check out these clear, easy and helpful tips! Your indulgent epicurian moments are about to be upgraded and demystified!







Valerie Stride is the creator of the The Demystified Vine (@DemystifiedVine). She is a Vancouver-based WSET Certified Wine Writer & Enthusiast. Her clear and concise blog seeks to unlock the mystery of the wine world!




Pairing #1: Cocolico Shortbread Caramels and Wendel’s Macadamia Shortbread (Gluten free) + Camelot 2011 Gewurztraminer (off-dry)














Review: The unsweet shortbread focuses on the flour and butter profiles. Since the 2011 Camelot Gewurz is off-dry, meaning very slightly sweet, the residual sugar in the wine enhances the experience of tasting the buttery shortbread alongside the fruit and spice in the wine.




Important Tip : Sweetness is the main culprit for making unappealing wine and food interactions. Therefore, always make sure that your wine is sweeter than your dessert. If your dessert is sweeter than your wine, when you take a sip of your wine it will seem overly acidic and unapproachable. The whole point of food and wine pairings is to enjoy a balance of flavour profiles!




Pairing #2: Cocolico Caramel Poppycock + Clos du Soleil Saturn











Review: Clos du Soleil’s Saturn is a Sauternes-style dessert wine made from 100% Late Harvest Sauvignon Blanc. It is a white wine that has been slightly effected by botrytis – also known as Noble Rot – which produces orange marmalade flavours. The Cocolico popcorn by Wendy Boys, is a succulent pairing for the Saturn not only because the Saturn is sweeter than the popcorn, but because the body of the popcorn is not light and fluffy. The popcorn is heavier due to the caramel, butter, and mixed nut clusters. Therefore, the popcorn and wine balance well together because of the weightier, syrupy viscosity of the Saturn (due to it being higher in sugar) and the atypical weight of the popcorn.




Important Tip: Balance food flavour profiles to the elements of the varietal(s) in your wine. For example, white wines tend to be lighter in flavour and body, so match it with a food that is lighter in flavour and body.




Pairing #3: Beta 5 Darker Chocolate + Blasted Church “Amen” Non-Vintage Port-de-Merlot











Review: Merlot is a medium bodied wine to start. A port-style fortified wine will have more alcohol, and a slightly more potent form of the original varietal, but with added sweetness. Pairing a fortified wine with dark chocolate is a match made in heaven, as dark chocolates tend to be in the 75% cocoa range and are not sweet, but bitter.  The hint of sugar in the Amen Port-de-Merlot will impeccably complement the dry and bitter qualities in the chocolate, because its flavour profile blesses us with cocoa, berries, and caramel. Yum.




Important Tip: Match the body of your food to the body of your wine.