Wine Journeys

09/16/2026

When Francesca and I started putting together our September dinner, we wanted the menu to reflect the food she grew up eating in Rome.

We'll begin with oven-roasted Ontario tomatoes with Italian breadcrumbs, cheese and herbs, followed by pasta with her traditional Roman tomato sauce, toasted breadcrumbs and Italian cheese.

The Secondo is Scaloppine di Pollo al Vino Rosso, the chicken recipe her grandfather brought home from his travels through Italy. Francesca still makes it exactly the way he showed her.

Dessert takes a different direction with Tiramisù alla Fragola e Ananas, her re-creation of Tiramisu using strawberry and pineapple in place of the traditional coffee.

I'll be choosing four wines to go with the four courses. You'll discover each one as it is poured, along with why it was chosen.

A Taste of Francesca's Rome
Thursday, September 24 • 7:00 pm

The complete menu and reservation information are on the event page: https://www.facebook.com/events/28494654123503046

09/15/2026

If you've got lots of zucchini, then use this recipe to create a delicious appetizer or side dish.

Tried it last weekend. It was terrific with a dollop of sour cream or even better, Tzatzicki. I'd pair it with a dry Rose or Pinot Gris.

Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside.

09/15/2026

Port Dalhousie in St Catharines has great beaches and fabulous sunsets over Lake Ontario. Check it out next time you’re in Niagara Wine Country.

09/14/2026

The vineyards are always spectacular at Cave Spring Vineyard during harvest. Today it’s time to pick their Pinot Noir (pictured in the second photo)!

09/12/2026

Sometimes the most interesting pairings happen when you forget the rules.

We often think Italian food calls for Italian wine, French food for French wine, and so on. But sometimes stepping outside those traditions can produce something really delicious. This Mâcon-Villages from Southern Burgundy is a great example. Its ripe fruit, lemon cream, subtle spice and mineral character work beautifully with rich, creamy dishes like this gnocchi.

And that's part of the fun of exploring wine. You get to discover how different wines can transform the way we experience a dish.

09/09/2026

We enjoyed a wonderful Labour Day weekend that included a BBQ with friends, a wine and food event, a visit to the , and watching the sun set over Kempenfelt Bay. Cheers to hoping you had a epic long weekend as well!

09/05/2026

Southern BBQ and a good Rhône red make a terrific late-summer pairing.

Smoky, saucy pulled pork calls for plenty of ripe fruit and enough freshness to keep things balanced. This Grenache-based red from the Southern Rhône brings flavours of spiced plum, blackberry, strawberry jam and dried rosemary, with a full-bodied style and gentle tannins that work beautifully alongside BBQ.

And the pairing doesn't have to stop with pork. Pulled jackfruit or lion’s mane mushrooms make delicious vegetarian alternatives.

09/04/2026

Wine experts need a refresher too! 😂 The Siamese Sommeliers got tips from Wine Journeys over dinner 🍷