Exploring Spain through Art, Wine and Bites - The Basque Country

Our visit to Château-Grillet, the tiny Rhône jewel famous for its rare, golden-hued Viognier, turned into a memorable little fiasco. Slightly defeated but undeterred, we cracked open a humbler bottle of Viognier with an even humbler petit beurre along the Rhône. Simple, unpretentious, and unexpectedly magical. Proof that even a missed tasting can make for the perfect picnic. Santé!

Easter in the Loire Valley is a celebration of food, wine, and tradition. From rustic pâté berrichon to tangy French goat cheeses, every bite pairs beautifully with a crisp Sancerre Blanc. Winemaker Pascal Jolivet crafts elegant, mineral-driven Sauvignon Blancs that cut through rich dishes while highlighting the region’s flinty soils and gentle landscapes. Perfect for Easter gatherings, these wines bring freshness, balance, and a taste of Loire Valley joie de vivre.

Truite aux amandes (almond-crusted trout) is an easy yet elegant dish—flaky fish, golden almonds, and a buttery lemon sauce that feels restaurant-worthy. Paired with a crisp Riesling from Trimbach Winery, it turns any weeknight into something special. From Alsace’s complex terroir to its vibrant wines, this guide explores the region’s charm, signature grapes, and why Riesling remains one of the most versatile, and intriguing white wines in the world.

The Mangalica pig, a heritage Hungarian breed with rich marbling and buttery flavour, shines when paired with earthy morel mushrooms. These wild fungi bring nutty depth that complements the pork’s tenderness. A glass of Szekszárd Kadarka, light, spicy, and aromatic, lifts the dish with bright acidity and subtle pepper notes. Together, Mangalica, morels, and Kadarka create an elegant, balanced harmony of flavour and tradition.

Rigójancsi is a beloved Hungarian chocolate pastry layered with sponge, rich cream, and glossy dark chocolate, named after the legendary Gypsy violinist whose life was filled with music, romance, and scandal. From rustic home baking to elegant Budapest pâtisseries, it remains irresistibly indulgent. Paired with a sweet, high-alcohol dessert wine like Stradivari Pastoral Garling, in its violin-shaped bottle, it becomes a celebration of chocolate, culture, and melody in perfect

Pissaladière is a classic Niçoise onion and anchovy tart. Not a pizza. A thick, bread-like crust is topped with slow-caramelized onions, anchovies, and black olives: no tomato, no cheese, by design. Paired with a dry Provençal rosé, it’s an instant escape from Calgary’s winter to the south of France. Comforting, snackable, and perfect Friday-night movie food.

Sourdough has less in common with supermarket bread than with wine: alive, temperamental, and full of personality. Bright, high-acid whites highlight its tang and crisp crust; stone-fruit Viognier complements its creamy, lactic side; off-dry Riesling balances spicy or funky toppings; light, earthy reds echo its chew and savoriness. The right wine transforms every loaf into an event.

Coq au Vin is classic French comfort at its best: slow-cooked, rich, and deeply satisfying. Traditionally made with rooster, we use hens or regular chicken today, since true hens are rare. Braised with bacon, mushrooms, and pearl onions, it shines alongside Château-Fuissé Juliénas 2022, a lively Gamay with red fruit, floral hints, and bright acidity that lifts the sauce and keeps every bite vibrant, rustic, and unforgettable.

Steamed mussels, butter, white wine, and a glass of Pouilly-Fumé - simple, briny, and wildly satisfying. This classic dish gets a French accent, a flinty Loire pairing, and just enough swagger to turn weeknight seafood into something worth lingering over.

A pot of lentils so good it deserves its own headline. Earthy, comforting, and endlessly adaptable, these heroic lentils play beautifully with crisp-skinned salmon or rich, savoury pork. Add a glass of Canadian wine - bright Riesling or a confident Cabernet Franc - and suddenly dinner feels intentional, cozy, and a little bit celebratory. Proof that simple food, done well, is never boring.

Some couples celebrate their anniversary with candles or getaways. Ours falls on December 29, stranded between Christmas exhaustion and New Year’s chaos. This year, we leaned in. What followed was a full-blown spaghetti-western anniversary dinner: wild boar burgers, smoked Gouda, Cognac mushrooms, and a solemn bottle of Barolo as the sheriff of the table. Costumes were donned, Morricone played, dignity surrendered. Dinner became theatre, and the anniversary - against all odds

Foie gras is a once-a-year indulgence that demands intention, and the right wine. Its richness calls for contrast: sweetness, acidity, and structure. Classic pairings like Tokaji Aszú or Sauternes balance fat with honeyed intensity and sharp lift, turning excess into elegance. Dry whites or Champagne can work, but this is advanced play. Foie gras isn’t about restraint; it’s about choosing indulgence wisely. Happy New Year 🥂

Chablis & Jambon Persillé in Aspic, or, outside France, leftover ham in jelly, is one of Burgundy’s quietly brilliant pairings. The richness and gentle wobble of the parsley-set ham call for acidity, not power. Enter Chablis, a cool-climate, unoaked Chardonnay from northern Burgundy, whose sharp freshness, saline minerality, and citrus lift cut cleanly through the pork while echoing the dish’s herbal notes. Rustic food, precise wine: a match that proves restraint beats embell

I found impossibly cute pink savoiardi at my local Italian supermarket and, of course, couldn’t resist. They resurfaced later, right as I was planning dessert for Christmas Eve. Since yuzu sake had already slipped into the menu via yuzu-sake–cured gravlax, it felt only polite to invite it to dessert too. A gentle splash brought floral lift to a citrusy tiramisu: lemon curd, mascarpone, no coffee, no cocoa. Just winter sunshine, layered and softly festive.

Christmas Eve at our table travels far. Scandinavian gravlax meets Canadian maple and Japanese yuzu sake, woven together by tradition gently bent. A pescatarian ritual rooted in memory, this dish pairs Nordic restraint with citrus brightness, cured slowly and served with quiet ceremony. Champagne bubbles echo the salt and silk of the salmon, while yuzu lends winter sunshine and floral lift—proof that geography matters less than balance, intention, and a table that knows how t

Paprika isn’t background seasoning—it’s a system. In Hungary, it’s the backbone of cooking, dissolving into fat and building flavour quietly while stews take the credit. Elsewhere it changes accents: Spanish pimentón brings smoke and swagger. I built a three-course menu around Hungarian paprika—some dishes traditional, some happily not—to show how one red powder can anchor a meal, bend the rules, and still hold everything together. Cheers.

Calgary may be buried in December snow, but I found a spark of joy in a full Rioja tasting paired with cheeses- a tiny rebellion against winter. From bright Joven to stately Gran Reserva, matched with everything from soft and mild to gloriously stinky, it became a cosy ritual of seasonal denial. For one evening, the blizzard felt less like a burden and more like a reason to sip, savour, and pretend the tundra was Spain.

Margarita, anyone? The perfect warm-up before we dive into the real star of the night: succulent duck breast lacquered in a glossy Cointreau glaze, its bright citrus cutting through all that glorious richness. With that, a trio of caramelized winter veggies! Together? A cold-weather symphony of zingy citrus, cozy textures, and deep seasonal comfort… best enjoyed with a drink in hand and zero restraint.

A glass of Sicilian Nero d'Avola, a rich and full-bodied red wine sourced from the picturesque Baroque town of Noto. This exquisite wine pairs beautifully with a savoury dish of Eggplant Parmigiana, featuring layers of tender, sautéed eggplant, creamy mozzarella, and fragrant basil, all baked to perfection in a comforting tomato sauce.

Swiss meringues with Gruyère double cream are pure indulgence: crisp, airy sugar clouds meeting rich, velvety cream and bright berries. This dessert is so Swiss it practically yodels, effortlessly turning simple ingredients into something magical. Pair it with Champagne or a sweet late-harvest wine, and suddenly you’ve got a tiny, glorious celebration on a plate. Sugar, cream, berries… wine. Repeat. Happiness guaranteed.

Sicily is Italy’s largest wine region and boasts a diverse array of exquisite wines that reflect its rich terroir and cultural heritage. While there are numerous options to explore, I will highlight just a few exceptional selections that you can readily find in local stores here in Alberta, Canada.

Vacherin Mont-d’Or is Switzerland’s fleeting winter treasure: a rich, woodsy, irresistibly molten cheese from the Vaud Alps. Appearing only in the cold months, it arrives in its signature spruce box like a miniature seasonal festival. Its classic partner is Chasselas, Switzerland’s crisp, quietly elegant white wine, whose freshness lifts every decadent, spoonable bite.

Spanish Godello from Bierzo shines with bright minerality, orchard fruit, and a clean, elegant texture shaped by high-altitude vineyards and gentle oak aging. César Márquez crafts expressive wines that reflect their landscape, making this Godello a natural match for dishes like baked salmon, fennel, and butter beans, where citrus, herbs, and richness meet its fresh, saline finish.

Pantelleria is a tiny volcanic speck between Sicily and Africa, a place where wind, sun, and sea shape everything, including its vibrant Zibibbo wines. Floral, citrusy, and touched with salt, they taste like the island’s own heartbeat. Paired with delicate sole and the island’s legendary capers, the flavours form a bright, aromatic trio that turns a simple dish into a sun-soaked Mediterranean escape.

Unicum is Hungary’s most iconic herbal liqueur. For this recipe, I’ll be using Unicum Szilva, the plum-kissed jewel of the Unicum family, whose dark, velvety sweetness brings a quiet depth to winter dishes. With it, I’ll be making Roasted Duck Legs with Red Wine Unicum Jus, Plum Compote & Parsnip Purée - a plate where richness, fruit, and earth meet so gracefully it almost feels like a little opera unfolding in the kitchen.

Aromatic white wines are a shortcut to impressing even the pickiest wine snob. Think bottles bursting with terpenes: floral Muscat, dramatic Zibibbo, bold Gewürztraminer, sharp Riesling, or flirtatious Torrontés. These grapes glow with citrus, flowers, and herbs, whether dry or sweet. When lost in a wine shop, just whisper “terpenes” and follow the aromas, your most fragrant allies.

This sweet Italian liqueur is like a cozy hug in a glass, with its delightful almond flavor that makes it perfect for sipping solo or jazzing up your favorite cocktails and desserts. Now, before you start imagining orchards of almond trees, let me spill the beans: many brands craft their amaretto from apricot pits, peach stones, or other stone fruit kernels. Yes, it's a nutty little riddle wrapped in a sweet package!

One of our favourite holiday recipes is the rich and decadent Port Poached Pear Chocolate Cake with Blue Cheese. The combination may sound unusual to some, but trust me—it’s a match made in holiday heaven. It is also easy to make and so impressive!

Péter Wetzer’s Kékfrankos from Sopron tells a story of wind-swept vineyards, organic farming, and a cellar rich with its own wild yeast culture. His Spern Steiner Kékfrankos—crafted from 60-year-old vines on slate and quartzite—bursts with dark berries, spice, and deep minerality. Paired with a hearty Hungarian lamb stew, it becomes a vibrant expression of West Hungary’s winemaking legacy.

Tokaji is Hungary’s magical wine region where grapes get politely zapped by “noble rot” and somehow turn into liquid dessert with subtle acidity. From the renowned Aszú to the quietly brilliant Fordítás, these wines balance sweetness and brightness with effortless poise. When paired with rich duck rillettes or pâtés, their layered flavours seem to greet one another with a refined, joyful flourish.

Pálinka, Hungary's cherished fruit brandy, is more than just a drink—it's a delightful experience! This flavorful spirit, made from fermented fruit, embodies the warmth of Hungarian culture and hospitality, enriching daily life with its vibrant essence.

The Clos de la Coulée de Serrant is a historic and highly regarded French wine estate that holds its own exclusive appellation (AOC) within the Loire Valley. This little gem is a “monopole”, fancy word to say it is a single-producer appellation, entirely owned and operated by a single family, the Jolys.

The Reynolds Grande Reserva 2012 is an excellent wine with deep flavors and enjoyable fruit notes. It pairs well with miso-glazed pork belly, lion's mane mushrooms, and braised red cabbage. The dish’s umami elements work well with the wine’s earthy tones, creating a pleasing mix of flavours.

Chartreuse is a legendary French liqueur dreamed up by Carthusian monks who somehow wrangle 130 mysterious plants into one bottle. Only two monks know the recipe (probably sworn to magical secrecy). From drying herbs in a medieval-looking room to aging the liquid in giant oak casks, everything feels delightfully dramatic. Chartreuse isn’t just a drink- it’s a full-on herbal epic. Then add this to an already dramatic Italian tiramisu, and the drama multiplies!

From the first moment I lifted La Oveja to my nose, I was spellbound. Its bright aromas felt instantly warm and familiar, much like the spirit of Santa Julia winery itself, a true family affair led by Julia Zuccardi in Mendoza. Made from organic Torrontés, La Oveja bursts with peach, pear, lychee, and orange blossom, balanced by fresh minerality. We paired it with a Thai coconut-poached fish, and the match was simply heavenly.

Discovering the enchanting Beaujolais region, renowned for its vibrant vineyards and picturesque villages.

From the Dolomites’ crisp mountain air to the smoky depth of Speck and the dark-berry richness of Lagrein, Alto Adige is a region where every flavour tells a story. This post brings together its food, wine, and Alpine spirit - along with a simple, delicious pork tenderloin recipe inspired by the landscape itself.

Exploring the wines of the enchanting Savoie region, nestled in the majestic French Alps, has been a delightful experience. This picturesque area is renowned for its breathtaking landscapes and rich biodiversity, both of which contribute to the unique character of its wines. Throughout this journey, I have enjoyed personal experiences and local encounters that have further enriched my exploration.

Visiting the East side of Sicily: Syracuse, Taormina, Noto, Ragusa, Modica, Mount Etna

Sicily, the largest island in the Mediterranean, is a treasure waiting to be explored! To truly immerse ourselves, we picked two wonderful base towns: vibrant Palermo on the west side for the first week and charming Syracuse on the east for the second week.

Exploring the charm and significance of Cluny in the beautiful region of Burgundy.