Trent’s Spring Picks

Jacob’s Creek Pinot Grigio

Jacob’s Creek Pinot Grigio is a light to medium-bodied wine with fresh flavours of pear and lemon citrus. These characters are accompanied by notes of crisp green apple. Lovely on its own or teamed up with seafood, canapés or summer salads.

Lola Rose

Pelee Island LOLA Blush Sparkling Rosé VQA is an Ontario Wine Awards Gold Medal winner! Lola Rosé is a lightly spritzed wine with aromas of bubblegum, strawberry jam and bananas. It offers a hint of sweetness and a little effervescence on the tongue. Try pairing with Beet risotto, cranberry brie bites or strawberry tarts.

Bud Light Mango

Bud Light Mango is here for a limited time! Bud Light Mango is the newest summer flavour in the Bud Light line-up. Pouring a brilliant sunny golden colour with the mildly sweet aromas of fully ripened mangos. The mango flavour is solid, refreshing and well rounded.

Upstreet Cavalier Light Premium Lager

A very approachable light bodied lager with mild floral and grassy notes. The finish is crisp with a hint of sweetness, With only 90 calories and 3 grams of carbs, Cavalier could be you new favorite light beer.

Colliding Tides Frosted Grape Twist

Colliding Tides Frosted Grape Twist is the newest addition to the Colliding Tides line up. Reminiscent of traditional grape soda while not being overly sweet. A nice mix of grape and citrus flavours with balanced sweetness and carbonation. Best served cold over ice!

Fresita Strawberry Sparkling

A non-vintage Chilean sparkling wine infused with hand picked strawberries. Obviously inspired by the classic combination of Champagne and strawberries.

This Surprisingly elegant sparkling wine delivers aromas and flavours of ripe wild strawberries, without being overly sweet. It is pale pink with strawberry hues and a moderate mousse. A great dessert on its own or a nice accompaniment to a fruit dessert. Definitely a unique way to celebrate.

Grand Marnier

Grand Marnier is an orange liqueur made from a blend of Cognac and bitter orange distillate. The distillate is made using sun dried bitter orange peel. It is macerated in neutral alcohol then distilled. Once blended, it is aged for up to 6 months in oak.

Grand Marnier offers generous aromas of blood oranges, lime zest and orange juice, along with a floral bouquet and a hint of caramel. The palate is silky with spicy notes. The short finish delivers a bitter orange champagne marmalade taste.

Grand Marnier is used in a host of cocktails and drinks such as Sidecar, B-52, Tequila Sunrise and Sangria. It is also a necessary ingredient in the iconic French dessert “Crepes Suzette”.

Absolut Lime

Absolut Lime is the newest edition to the Absolut family with a fresh taste of natural lime flavours. Absolut Lime perfectly compliments a range of key ingredients in many of today’s classic cocktails with a refreshing twist.

From a Moscow Mule to a classic Lime Caesar, try using this flavoured vodka when preparing a drink that calls for a bar lime mix.

Absolut Lime Mule:

  • 2 parts Absolut Lime
  • ½ part lime juice
  • Ginger Beer
  • Lime wedge
  • Fill a highball glass with ice
  • Add Absolut Lime and Lime juice
  • Top with Ginger Beer and garnish with lime.


An Italian lemon liqueur with origins in southern Italy. It is a popular ingredient in cocktails or traditionally served chilled as an after-dinner Digestivo. I began using it experimentally in cooking a few years ago in a brine for smoking salmon, and now use it quite regularly to add a lemony flavour to everyday cooking. Note: Limoncello can impart a lot of flavour and should be used sparingly.

Here are a few ways I like to use it:

  • As a drizzle for pan seared scallops when used as a deglazing liquid.
  • Limoncello cake with a Limoncello glaze makes a refreshing easy dessert for lemon lovers.
  • Chicken baked in Limoncello (see recipe below)

Limoncello Baked Chicken Recipe

  • 4 chicken breasts (bone in skin on)
  • 8 cloves garlic (crushed)
  • 2 lemons (grate rind and juice)
  • 6 sprigs of thyme
  • 1 cup Limoncello
  • 1 tbsp butter + 1 tbsp olive oil.
  • Place chicken in non-metal dish with garlic, lemon juice (& rind), thyme and Limoncello. Cover and chill one hour.
  • Heat oven to 375°F.
  • Heat butter and oil in heavy pan and brown chicken 3 min a side (reserve marinade).
  • Place skin side up on a baking tray and roast 10-15 minutes or until internal temperature reaches 177 °F. Allow chicken to rest 5 min.
  • While chicken is resting add reserved marinade to fry pan (including garlic and herbs) and stir for 5 min over med high heat.
  • Drizzle chicken with sauce and serve.

Bolla Amarone della Valpolicella Classcio

Made only in exceptional years, Amarone is lushly flavoured, intensely concentrated and silky-textured. It is deep garnet, velvety-red in colour with aromas of wild cherry jam, spice and hints of cedar. This Amarone delivers rich, dry, black cherry flavours and a finish that is long, round, and persistent with cacao and spice.

Enjoy with red meats, roasts and grilled dishes, game, braised meats and well aged cheeses.

When I am looking for an exceptional bottle of wine to pair with an outstanding beef roast such as prime rib, I often choose an Amarone. Prime Rib is one of the most tender, flavourful, and expensive cuts of beef, so it deserves a wine that won’t wimp against all that flavour.

Dry rub for Prime Rib Easter Beef:

  • 2 tbsp fresh ground pepper
  • 2 tbsp sea salt
  • 1 tbsp dried thyme
  • 1 tbsp dry mustard
  • 1-2 tsp garlic
  • 2 tsp onion powder
  • 1 tsp rosemary
  • Mix all spices together and rub in to roast and allow to rest over night (covered) in refrigerator.
  • Remove from refrigerator a few hours before cooking to allow meat to reach room temperature.
  • Heat oven to 450 f and cook roast for about 20-30 minutes, then reduce heat to 325°F and continue cooking until meat probe reaches desired done-ness.
  • Tent with foil and allow to rest for 20 minutes before cutting.

Jacob’s Creek Sparkling Wine

Jacobs Creek Sparkling is a value priced wine made from two classic Champagne grapes. It offers refreshing lemon citrus aromas with a hint of red currant. It is rich yet structured with generous citrus fruit flavours and finishes with creamy nutty yeast characteristics.


Champagne and sparkling wine are ideal partners with shellfish and seafood. The acidity in Champagne or sparkling wine is especially good at cutting through the greasiness of an oily meat or food.

I like to use this wine as an aperitif or in a brunch Mimosa. I recently came across a recipe for Grapefruit Bellini and thought it would make an excellent drink for Mother’s Day brunch.

Grapefruit Bellini:

  • ½ cup each of sugar and water
  • Bunch of fresh mint leaves
  • 2-3 cups fresh squeezed grapefruit juice
  • 1 bottle of Jacobs Creek Sparkling wine
  • In a pot bring water to a boil.
  • Reduce heat to simmer add sugar and mint and cook 3 to 4 minutes.
  • Remove from heat and cook, discard mint.
  • When cool mix with grapefruit juice in a pitcher.
  • In a champagne flute add equal amounts the juice and sparkling wine.
  • Garnish with mint leaves.