Mourvedre / Cinsault / Terret Blanc

• A really interesting wine using an oft used technique. Mourvedre that has been direct-pressed (so that the juice is clear with no skin contact) is then fermented on the grapes of Cinsault and Terret Blanc. 

• Brouca is a self taught winemaker from the Faugères Appellation in southwest France, so his winemaking is often off the beaten path. 

• A deliciously light red wine which leans very floral and fruity (basically a rose, although he says it’s a light red). 

• We’re pairing with our bread course right now, Baguette with butter, cured trout, & House made kimchi.. Pair with a winter picnic? Is that a thing?

• Frédéric went to university in Lille, France  and met/married a Canadian. They live nomadically, and split their time between Faugères, India, Singapore, the US, and Ottawa (must be nice!) and he is a regular around the Ottawa food scene!

Olazriesling / Riesling / Sauvignon Blanc / Pinot Gris

• Robert Gilvesy grew up in Canada, but moved back to his homeland to start making wine in the Lake Balaton area of Hungary. His focus is on native grape varieties and volcanic soils. He is near an ancient, dormant volcano.

• The wine is light and fresh. It has hints of mint, lemon, and fresh cucumber. It’s zesty on the palate, with green apple and citrus.

• We’re currently pairing this with a beautiful duck tortellini dish. Hand stuffed duck tortellini with cabbage cooked in a reduced whey sauce. As light and fresh as this wine is, the riesling gives it a little lift of texture to pair with the duck, but its acid really cuts through the richness of the reduced whey sauce. If you don’t have tortellini and whey sauce sitting at home, truly pair this bad boy with anything light and fresh!

Merlot / Cabernet Sauvignon

• I know people like a red with some weight in the winter time, though the type of food at Actinolite rarely requires a ton of grip or tannin. That’s why I have chosen a Merlot/Cabernet blend, aged in barrel, to offer something softer and more comforting - food not NECESSARY.

• Sweet red fruit, tobacco and leather on the nose. It is medium-full bodied, but tannins are smooth. 

• This wine right now is being paired with the Beef main dish. Braised Beef shank and braised beef short rib served with smokey carrots and pot roasted rutabaga. The dish being a play on a ‘pot-a-feu’ also means it’s served with a beautiful beef broth infused with Juniper. Though the menu is changing soon, you could pair this with any braised meats you can think of.

Apples / Black Currant / Cab. Franc.

• A beautiful cider from Revel in Hamilton, Ontario. Apples fermented with black currants and Cabernet franc. 

• The black currants give an incredible tartness to the cider, while the cab franc gives texture and rounds it out with some smoothness. 

• Currant(ly) (get it?) pairing with our dessert which is a crepe stuffed with blackcurrant jam & a poached pair on the side! But you could have this anytime of day or with any tart fruit pie.

Merrin’s Pick!

100% Chardonnay

• This wine is one of my favourites right now. It’s by Domaine Bulliat, and it is a typical Chardonnay of the Beaujolais appellation.

• They are on their 7th generation wine grower on the family estate. Their vines are now spread over 28 appellations, including the five crus.

• They make wine with respect for the environment and their terroir, which led them to certified organic farming. They only use natural products to fight disease, and grow grass between the vines to avoid herbicides and limit yields.

• This chardonnay has lemon curd on the nose, and a full, crisp, juicy pear on the palate. It has bright acidity and a chalky minerality. It’s great with seafood, especially shellfish. Perfect to start out your meal as an aperitif, or to coast through a range of different winter seafood.

Merrin’s Pick!

100% Gamay

• A gorgeous, velvety smooth Gamay from Beaujolais! Victor Sornin was one the first producers in Beaujolais to completely convert to organic practices in the ‘90’s. The winery is currently being run by his son Frederic.

• An amazing expression of a Beaujolais village which means, a young, fresh, ready to drink red. 

• Think strawberries and cream with a great soft texture. 

• We’ll be pairing this with a new Chicken dish that is yet to hit the menu. As we type this, we are still working on the dish, but it will consist of a beautifully aged chicken breast with a pan seared turnip cake as the base elements.

• This light red could also work with any chicken dishes or even charcuterie.

• Beaujolais is one of Merrin’s favourite regions, as you can see!