Valentine’s Treats

By | February 9, 2016

Whipping up the perfect Valentine’s Day meal – CTV News presented a show on creating a Valentine’s meal for that special someone. Here are my pairing suggestions.
Wine matches for Chateaubriand would include big reds such as an Australian or Californian Cabernet Sauvignon or a Bordeaux such a wine from Pauillac, France

For the lobster I would go with a Champagne (which also works for the lobsters below) or a nice Burgundy.

To match with the oysters any bone dry white with minerally or flinty qualities: Sauvignon Blancs from France’s Loire River such as Sancerre or Pouily Fume.

For the passion fruit soufflé I would pair it with a Muscat such as Bistro Semi Sweet Muscat 2011 from Hungary’s Tokaj Hétszölö or Kourtaki Muscat of Samos from Greece.


Iron Chef Rob Feenie shares the lowdown on how to make the perfect meal for that special someone.

Not on vinegar: traditional mignonette is made with red wine vinegar; you can also use Champagne vinegar. To open oysters you will need oyster knife (available at any cooking store). Prepare your oyster platter by lining it with ice (any platter large … Whipping up the perfect Valentine’s Day meal – CTV News