Wine Pairings

Sommelier Marlise Ponzo has suggested superb wine pairings for Coach House Shortbread. Marlise is married to chef Albert Ponzo. Together they recently moved to Prince Edward County to open an Inn and Dining establishment.

Stilton & Rosemary:

Paired with Tangy New Zealand Sauvignon Blanc
2011 Astrolabe Province Sauvignon Blanc, Marlborough, New Zealand, LCBO #10421
This gorgeous example of tangy New Zealand Sauvignon Blanc, showing typical pungent aromatics of gooseberry, fresh cut grass, tomato stalk and luscious passion fruit, has all the green-herbaceous character needed to compliment these savory cocktail shortbread with their unmistakable rosemary core. The zesty high acid finish of the wine cleanses the palate between bites of rich Stilton. Ripe, round, tropical fruit flavours add a perception of sweetness and sooth the palate after the pleasant attack of the shortbreads subtle cracked black pepper. A delicate and refreshing combination indeed.

Also enjoy Coach House Shortbread's Spicy Asiago and Garlic with this Sauvignon Blanc.

Pecan:

Paired with 20 Year Old Tawny Port
Graham’s 20 Year Old Tawny Port, 500 ml Bottle, Douro, Portugal, LCBO #620641,
The combination of Graham’s 20 Year Old Tawny Port and Walnut and Bella Vitano (an artisan cheese from Wisconsin that has been soaked in New Glarus Raspberry Tart Ale) cocktail shortbread is nothing short of opulent perfection. With their hints of orange zest and caramelized onion these shortbread have the complexity necessary to stand up to this iconic fortified wine from Portugal’s Douro region. The Port’s aromas of caramelized raisin, bitter walnut skin and its brooding flavours of nuts, cocoa and Christmas fruitcake intermingle beautifully with the fruit-laced and bountiful nutty flavours of this shortbread. As the richness of the shortbread is met with the oily unctuousness of the Port your palate will dance the Fandango!

Gorgonzola & Pistachio:

Paired with Australian Shiraz
2009 Chapel Hill Shiraz, South Australia, Australia, LCBO #743989,
This Shiraz is an exceptionally inky, dense and concentrated wine. Intense aromas of dark berry preserve, vanilla bean and spiced rum cake smack you in the face bringing out all the very best attributes of Couch House’s richly layered Gorgonzola and Pistachio shortbread. With lemon and cayenne pepper awakening the taste buds (and pairing perfectly with the peppery licorice-root finish of the Shiraz) the creamy Gorgonzola and toasty pistachio are complimented beautifully by the baked sweet blueberry fruit abundant in this wine. The Shiraz compliments the biscuit’s flavours as a generous dollop of fruit compote compliments a gleaming spread of tangy blue cheese.
Also enjoy Coach House Shortbread's Dark Chocolate and Fleur de Sel Shortbread with this Shiraz

Cheddar & Chipotle:

Paired with Full-Throttle California Chardonnay
2010 Calera Thirty-Fifth Anniversary Vintage Chardonnay, California, U.S.A, LCBO #713313,
The sharp aged cheddar and smoky chipotle used in the creation of this fabulous shortbread are perfectly paired with the sweet butter and toasty caramelized oak notes of Calera’s Thirty-Fifth Anniversary Vintage Chardonnay. The wine is brimming with creamy lemon custard flavour and teeming with the aroma of toasted buttered brioche and passion fruit mousse. The wine’s acidity cuts through the creamy richness of this full flavoured shortbread and pairs perfectly with the hint of lemon zest that brightens the shortbread’s flavour. The salty, smoky savoryness of this shortbread’s chipotle edge is offset by the wine’s caressing fullness and sweet approachability. Simply pleasurable.
Also enjoy Coach House Shortbread's Lemon shortbread with this Chardonnay.


Spicy Asiago & Garlic:

Paired with Ontario Rosé
2011 Tawse Sketches Of Niagara Rosé, Ontario, Canada, LCBO #172643,
Crunchy caramelized roasted garlic, light chili spice and the salty-piquant buttery Asiago character of these cocktail shortbread dance with this light and lively blend of Gamay, Pinot Noir, Merlot, Cabernet Franc and Cabernet Sauvignon from Ontario’s own Niagara region. The Rosé boasts heaps of ripe berry fruit flavour. Bright and focused with alluring floral undertones this cuvee intertwines with the shortbread’s aromatics of garlic and firm aged cheese with grace and ease. Savory goodness meets sweet berry-fruit refresher…MAGIC!

 

Enjoy Coach House Shortbread's Orange and Cardamon or Almond and Sugared Rose shortbread with a chilled bottle of sweet bubbly Moscato.

Petalo Il Vino Dell’Amore Moscato, Distilleria Bottega, Italy, LCBO #588780

 

 

Stilton & Rosemary:

With Off Dry White: Paired with Off Dry German Riesling
2009 St Urbans-Hof, Urban Riesling, Mosel, Germany, LCBO #184051
The citrus-apple fruit and Mosel-slate mineral complexity, elevated acidity, balanced residual sugar and herbal adorned floral aromatics of St. Urbans-Hof’s Urban Riesling play beautifully with the depth of flavour that the rich, sharp, salty stilton and pine-resin like perfume of Rosemary attribute to The Coach House’s savory Stilton and Rosemary Cocktail Shortbread. The light sweetness of the wine intermingles harmoniously with the pleasant spice of the shortbread’s cracked black pepper. Texturally magnificent!


With Full Bodied Red: Paired with Amarone Della Valpolicella
2006 Palazzo Dei Signori, Amarone Della Valpolicella, Veneto, Italy, LCBO #218446
The notes of cherry pipe tobacco, herbs, dried red fruit and date along side licorice root cedar and fig compote speak to this Amarone’s complexity. This intriguing bouquet plays very well with the complex flavour arch and depth of the Stilton and Rosemary shortbread spiced with cracked black pepper. The heat of the pepper in the mouth is immediately soothed by the wines elevated alcohol perceived as sweetness and fullness on the palate. Quite a sensory treat.

 

Gorgonzola & Pistachio:

Paired with Vin Santo from Tuscany
2004 Tenuta Di Trecciano Vin Santo Del Chianti, Tuscany, Italy, LCBO #212100
This marriage is pure magic. The intoxicating caramel walnut skin nose of Italy’s coveted Vin Santo sweet wine with its palate of spiced orange oil, dried apricot, barley malt and orchard flowers bring out all the very best attributes of The Coach House’s richly layered Gorgonzola and Pistachio shortbread. With lemon and cayenne pepper awakening the taste buds, the creamy gorgonzola and toasty pistachio are showcased beautifully by the nutty, earthy, citrus and dried fruit flavours inherent in this wine.


Cheddar & Chipotle:

Paired with Oaked Canadian Chardonnay
2008 Le Clos Jordanne Village Reserve Chardonnay, Niagara Peninsula, Canada, LCBO #33936
The sharp aged cheddar and smoky chipotle used in the creation of this fabulous shortbread are perfectly paired with the sweet butter and smoky caramelized oak notes of Le Clos Jordanne's Village Reserve Chardonnay. The wines crisp, citrusy acidity cuts through the unctuous richness of this full flavoured shortbread and pairs perfectly with the hint of lemon zest that brightens the shortbread’s flavour. The minerality of this Chardonnay grown in limestone rich soils brings a lightly briny aspect to the wine that plays beautifully with the salty, smoky savoryness of the cocktail shortbread.


Spicy Asiago & Garlic:

Paired with Medium Dry Oloroso Sherry
Gonzalez Byass Nutty Solera Oloroso Sherry, Jerez, Spain, LCBO #35204
The sponge toffee-nutty notes of this sherry pair perfectly with the crunchy caramelized roasted garlic aspect of this shortbread. The sweet yet salty perception of this Oloroso balances the light chili spice and salty piquant Asiago character of the cocktail shortbreads The bouquet of the fortified wine, strong yet elegant, mingling with the mouth watering aromatics of garlic and firm aged cheese brings me immediately back to the lively Sherry bars aligning the streets of Madrid-A very happy place indeed. Yum!

Pecan Shortbread

Paired with Medium Dry Oloroso Sherry
Gonzalez Byass Nutty Solera Oloroso Sherry, Jerez, Spain, LCBO #35204
An abundance of butter pecan with a light glint of balancing sea salt make Coach House Shortbread Company’s Pecan shortbread a brilliant accompaniment to Medium Dry or Sweet Oloroso Sherry. The sherry’s butterscotch, nut oil, briny palate and creamy decadent mouth-filling texture bring out and amplify many of the same attributed found in the Pecan Shortbread. This pairing will take you a little by surprise with how satisfying the experience is. Best served fireside on a cold winters night.