Because of their acidity and balanced structure, Ontario wines match well with foods by bringing out and enhancing flavours, which make them the perfect accompaniment for Easter and springtime celebrations and dinners.

If you are unsure of your guests' preferences give them a choice. Chardonnay or Riesling will complement baked ham, roast pork, chicken and turkey as deliciously as light, fruity red wines such as Gamay or Pinot Noir.


Henry of Pelham winemaker, Ron Giesbrecht suggests the following wine and food recommendations for Easter and spring:

- Baked ham with dry red wines, such as Ontario Pinot Noir;

- Roasted pork tenderloin with a light red wine, such as an Ontario
Merlot, Cabernet Franc or Gamay.

- An Ontario off dry or semi-dry Riesling, or Gewurztraminer with
apricot or honey glazed ham and sweet potatoes.

If you are looking for a wine to enjoy with chocolate Easter eggs this season, you have a variety of wines to choose from. Try an Ontario Merlot or Cabernet Franc, which have chocolate-like aromas and textures in the mouth or with a refreshing sparkling wine that will offer balance to the chocolate's sweetness and texture.

Icewine can be matched with dark chocolate, such as fruit cheesecake with a dark chocolate drizzle. There are many types and styles of chocolates.

Here are a few tips to help you make your wine and chocolate pairing decisions.

Natural Vanilla Chocolate - a rich hazelnut, vanilla and creamy smell, silky texture and a hot chocolate, caramel flavour that is soft and not overpowering: A barrel aged Chardonnay, with essences of toasted oak, nuts and citrus with a butter finish.

Extra Creamy Milk - with butter cream and coconut smell, silky texture and caramel along with tropical flavours, such as mango. A Pinot Noir with cherry, blackberry, and vanilla augmented soft tannins, or try with a Cabernet Franc Icewine. 

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