Inspiration cuisine

White wines should have refreshing acidity and fruity flavours in order to open up the appetite.

Pisse-Dru, Beaujolais Blanc (Beaujolais, France), $12. This rare white is pleasing as an aperitif, with its pure and fresh flavour. It's just as happy paired with fish and seafood (raw or barbecued).

Gallo, Sierra Valley Sauvignon Blanc 2003 (California, U.S.), $9. This crowd-pleaser has a light grassy bouquet and a tart fruit taste. Serve with a mixed grill of vegetables with crumbled goat cheese, or smoked salmon rollups with dill cream cheese.

Jackson Triggs, Proprietors' Reserve Gewürztraminer (Niagara Peninsula, Ontario), $11. The oily, pungent and wild flavours of lime and lychee, honey and honeysuckle counter the exotic spices of many Asian foods, from simple shrimp rolls to Hunan hotpot.

To pair with the main action, red wines need oomph.

Ancient Coast, Baco Noir (Ontario), $30 (3 L). Vibrant, smoky, black fruit flavours and tangy acidity make this terrific for grilled foods.

Columbia Crest, Cabernet Sauvignon (Washington, U.S.), $16. The ripe flavours of California wine and the smoothness of French.

Errazuriz, Max Reserva Cabernet Sauvignon (Aconcagua Valley, Chile), $18. The Errazuriz reserva grows in a semidesert region and exhibits “warm” flavours that reflect its origins.

Rosemount Estate, Diamond Merlot (Southeastern Australia), $16. No namby-pamby Merlot, this: deep, plummy flavours take on all comers: burgers, pepper steak, spiced wings and lamb chops.

Dessert wines ought to be sweeter than dessert.

Mission Hill, Late Harvest Riesling (Okanagan Valley, B.C.), $35. Pours like syrup, swallows like silk. Concentrated pear and peach flavours, vanilla sugar and lemon cream nose.

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