FALL FAVOURITES

Designed with gathering in mind, explore our top picks of the season, complete with pairing-perfect recipes to try at home.

PAIRING-PERFECT RECIPES

YOUR ADDED BONUS

As a valuable added bonus, each Fall Favourites pack includes a set of four unique recipe cards tailor-made to pair perfectly with the wines.

Complimentary delivery to the HRM and select Valley areas, and affordable flat-rate shipping to regions outside of our local range.

NV BRUT & NV ROSÉ

CARAMELIZED HONEY BAKED BRIE

Ingredients:
1 small wheel of brie or camembert 
2 tbsp honey 
2 tsp chili flakes 
2 sprigs thyme, sage and/or rosemary, leaves removed from stems and chopped
Kosher salt & fresh black pepper
Fresh sourdough or a selection of your favourite crackers, to serve

Preparation:

Preheat your oven to 350°F.

Place your cheese into a baking dish or pot of the same or similar size. Gently score the top of your cheese with an ‘X’ shape. Spoon 2 tbsp of honey over the top of the cheese. Sprinkle chili flakes, chopped thyme, rosemary and/or sage and a generous amount of fresh cracked black pepper.

Bake for 25-30 minutes, watching closely, or until the top is golden brown and the cheese has started to bubble and ooze. Remove from the oven and allow to cool for a few minutes before serving

Serve with fresh sourdough or a selection of your favourite crackers. Enjoy!

Serves two to four.

WILD ROCK WHITE

STEAMED WHITE WINE MUSSELS

Ingredients:
1 lb fresh mussels
2 tbsp butter
2 large cloves garlic, minced
1 large shallot, minced
3 stalk celery, finely diced
⅓ cup white wine, Wild Rock White or other
½ chives, finely chopped
½ cup parsley, chopped
Kosher salt & fresh black pepper

Preparation:

Begin by cleaning your mussels, removing any beards with a sharp paring knife and discarding any opened mussels. Over medium-high heat, melt 2 tbsp of butter in a large pan or deep pot (with a lid). Once butter is melted, add minced garlic and shallot. Sautée your garlic and shallots, stirring constantly, until soft and translucent (3-4 minutes). Do not allow to brown.

Gently add your mussels, season with kosher salt (approx. 1 tsp), and sautée for 2-3 minutes or until some mussels begin to open. Add ⅓ cup of white wine and continue to stir gently. Add your finely diced celery. Cover your mussels, allowing to steam for 4-5 minutes or until all of the mussels have opened fully. If any mussels have not opened, discard them.

Transfer to a large serving bowl. Garnish with finely chopped chives, parsley and a few cracks of black pepper. Enjoy!

Serves two.

WILD ROCK RED

ROASTED MUSHROOM RIGATONI

Ingredients:
1 pint wild mushrooms, torn
2 cups dried rigatoni noodles or your pasta of choice
2 large cloves garlic, minced
1 large shallot, minced
2 sprigs rosemary, leaves removed from stems and roughly chopped
4 sprigs thyme, leaves removed from stems and roughly chopped
4 sage leaves, roughly chopped
1 cup heavy cream
1 lemon, zested
1 cup asiago, shaved
1 tbsp butter, room temperature
Olive oil
Parsley and/or chives, to garnish
Kosher salt & fresh black pepper

Preparation:

Preheat your oven to 450°F. Arrange torn mushrooms on a metal baking sheet and lightly drizzle with olive oil and salt. Gently massage olive oil and salt into mushrooms. Once heated, roast mushrooms for 25-30 minutes, watching closely, or until golden brown.

In a large pot of heavily salted boiling water, cook pasta to desired doneness. Refer to package directions for optimal cook times.

Heat 2 tbsp of olive oil over medium heat in a large frying pan. Add minced garlic and shallots, gently sautéeing over medium heat until soft and translucent. Do not allow to brown. Add in roughly chopped rosemary, thyme and sage, and sautée for another 2 minutes.

Pour heavy cream into the frying pan, reducing slightly. Add 1 tbsp of butter, allowing to melt, then stirring to combine. Add cooked pasta and roasted mushroom and mix, stirring until fully combined. Season to taste with kosher salt and fresh black pepper.

Using a vegetable peeler, shave long wisps of Asiago cheese, garnishing each plate with the cheese, a sprinkle of finely chopped parsley, chives and freshly cracked black pepper. Enjoy!

Serves two.

NOVA 7 & '18 RIESLING

PAN SEARED SCALLOPS WITH PISTACHIO GREMOLATA

Ingredients:
8-10 large scallops, fresh or previously frozen and thawed
½ cup unsalted pistachios, shelled and chopped
½ cup parsley and ½ cup cilantro, chopped
2 large dill sprigs, roughly chopped
4 large thyme sprigs, leaves removed from stems and chopped
1 small red chili, finely chopped
1 tbsp coriander
1 lemon and 1 lime, zested
1 orange, zested and juiced
1/2 cup olive oil
1 tsp canola oil
Kosher salt

Preparation:

Place your scallops on a few sheets of paper towel. Season with salt and allow to air dry uncovered in the fridge for up to one hour.

Pistachio gremolata: Add chopped parsley, cilantro (reserving a small amount for garnish), thyme, chili, and pistachios in a medium bowl. Add olive oil, coriander, and all citrus zest plus 2 tbsp of orange juice. Season with salt, and stir to fully combine.

After air drying is complete, heat 1 tsp of canola oil in a large frying pan over high heat. Gently place your scallops in the pan; you should hear a loud sizzle. Allow to to sear for 2-3 minutes or until a dark brown crust forms around the scallop's edge. Once a dark golden brown seer is achieved, gently flip and allow to cook for about 1 more minute. Remove from heat, plate and scoop a generous amount of pistachio gremolata over each scallop. Garnish with cilantro, parsley and dill. Enjoy!

Serves two.