Jackson-Triggs Sauvignon BlancThis wine is full of refreshing citrus and tropical fruit flavours, with a lively acidity and a clean finish. It’s typically paired with summery dishes and seafood, but you can also use it to lighten a dish that’s a bit heavier for fall.
Pair it with...risotto
The lightness and freshness of the Jackson-Triggs Sauvignon Blanc should keep the risotto from feeling too stodgy
Jackson-Triggs MerlotThis merlot is smooth and fruit with flavours of ripe raspberry, blueberry and vanilla aged in French and American oak to provide a warm, velvety finish. There’s a herbal aroma in this wine that goes nicely with herbs like sage and thyme, which you might be using a bit more as the season changes to fall.
Pair it with...chicken pot pie
The Jackson-Triggs Merlot pairs perfectly with those medium-weight proteins like chicken, pork and turkey. Plus, Merlot isn’t too heavy-bodied so it’s great when you’ve got this piecrust to wash down.
Jackson-Triggs ChardonnayChardonnay has to be the most versatile of grapes for making wine and it comes out all kinds of different ways depending on the winemaker’s choices. It can be aggressively acidic and cleansing or buttery and sweet. This Jackson-Triggs Chardonnay fits right in the middle; it has some oaky sweetness but it’s also light and zesty enough to be refreshing. It has balanced notes of vanilla and fresh cream for a smooth finish.
Pair it with...pork tenderloin
This dish combines dried seasonal fruits and sage, which are close flavours you pick up in the wine. The pork, pumpkin and goat cheese are all slightly cloying foods that go better if you have a nice acidic wine to drink with them.
Jackson-Triggs MeritageThis is the most robust wine, by far, and it’s really built to be prepared with meat. It’s a full-bodied red blend with rich flavours of blueberry, mocha and smoke. This wine was aged in both French and American oak and has a long, flavourful finish.
Pair it with...steak
Meritage has powerful enough acidity and fruit and oak flavours to go with a smoked hanger steak like this. The steak has been cooked over hickory smoke and that flavour will go very well with the plum and toasted wood aromas in this wine.