As the shores of magnificent Chedabucto Bay turn red with the colours of autumn, so too does the DesBarres Manor dining room as we turn to the red wines in the Cellar to find matches for the fall dishes coming from Chef Shaun in the kitchen. Three of our favourites for autumn include the very affordable Mas Janeil Cotes du Roussillon-Villages, a Grenache, Carignan and Syrah blend from Jacques & François Lurton in France, the Petit Syrah from the McManis Family Vineyards of California and the Firesteed Pinot Noir from Oregon.
We enjoy the dark rich colour of the McManis Petit Syrah and its wonderful blackberry and spicy taste. This wine is an excellent accompaniment to Chef Shaun’s berry, cherry, leek and rice stuffed Cornish Game Hen which has been gaining much praise this fall from guests.
The Firesteed Pinot Noir is a natural with grilled Atlantic salmon which Chef Shaun has been serving with fresh from the cob corn and wasabi salsa polenta cake and his own garden patty pan squash. We like the exuberant cherry and berry fruit flavours and aromas and finds this versatile Pinot also pairs well with duck and roast chicken.
The Mas Janeil is an exciting wine for its price, showing a rich and concentrated, yet smoothly complex and original taste. This wine goes exceptionally well with Chef Shaun’s “Taste Plate” which is filled mammoth garlic stuffed olives, calabrese and soppressata salamis, a selection of cheeses including Port Salut, Oka, Dubliner, Nova Scotia's Dragons Breath and Gouda and served with grilled Naan bread. The Mas Janeil goes well with the cheeses and offers enough body for the meats.
We hope you enjoy these pairings at home!