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BrewBakers Food and Wine News

Many of our Guests have developed an increased interest in learning more about the 'science' behind food & wine pairing. Fortunately, there is only one way to learn, by tasting!

December Edition

December Food & Wine Reviews

For our December edition of the BrewBakers Food & Wine Reviews, we have two fantastic red wines, along with one of our favourite soup recipes. The first wine is from the Southern Rhone Valley in France, while the second is from the Chianti Region of Tuscany.

2004 La Vieille Ferme, Côtes du Ventoux AC, France
Hailing from the southern Rhone region, La Vielle Ferme is a well known producer of value wines. The '04 Côtes du Ventoux is no exception, with a bright ruby red colour and a nose of big, bright fresh red fruit. On the palate this wine is smooth, round and balanced with great acidity and spice. It has great flavours of black cherry & spice, leading to a lingering, minerally finish. As it is fermented in concrete vats and matured in large oak barrels, it has little oak influence, thus allowing the wine's natural fruit character to shine through. Food matches include roasts and grilled
meats with roasted vegetables. You can find this wine at most ANBL stores(UPC# 631470000018) for $12.80.

2003 Collazzi I Bastioni, Chianti Classico DOCG, Italy
The 2003 Collazzi I Bastioni Chianti Classico is a fine example of premium Chianti Classico. With a nose of ripe red fruit (cherries and cranberries),leather and earth, this is very much a typical example of the fine wine made in this region. This what Italian Chianti should be!

It is medium bodied with firm tannins and a great food friendly burst of acidity. Try this out with grilled game or roasted meats. Because of its natural acidity, it also lends itself well to dishes with tomatoes (think a great dish of spaghetti)!

This wine is available at most ANBL stores (UPC# 8007425040576) for $23.90.

Carrot & Coconut Soup - by Chef Aaron Fraser

This soup recipe is a mainstay at BrewBakers, creamy and smooth, very nice for a warm winter night.


2 Tablespoons unsalted butter
1 Medium red onion, coarsly chopped
2 Stalks celery, sliced
1½ lbs. Carrots, peeled and coarsly chopped
2 Cloves garlic
1oz Ginger, chopped
500ml Chicken stock
500ml Coconut milk
½ Teaspoon green curry paste
Salt and pepper to taste
1 Bay leaf
1 Sprig thyme


Melt butter in a heavy bottom sauce pan and sweat the vegetables. When the onions become translucent, add remaining ingredients except the coconut milk. Simmer until vegetables are soft and discard the bay leaf and thyme. Cream the soup using a hand blender or food processor (depending on size of processor you may need to do in several small batches). If a smoother
consistencey is desired, punch the soup through a fine mesh chinoise with a ladle. Return the soup to the pot, add the coconut milk, heat and serve. Garnish with cilantro leaves.

November (Inaugural) Issue

For our inaugural issue of the BrewBakers Food and Wine News, we will be trying out a couple of our favourite wines, Lingenfelder Bird Label Riesling and Mission Hill Five Vineyards Pinot Noir.

2004 Lingenfelder Bird Label Riesling, Pfalz, Germany
The Bird Label Riesling is from well known quality wine producer Rainer Lingenfelder from the Pfalz region of Germany. The '04 Riesling has a nose of fresh lemons, limes, peaches and green apples. Although it is quite light in body, it does have a fantastic, mouth-watering finish, nicely balanced with crisp acidity tamed by a touch of sweetness.

We recommend serving this wine as an aperitif or with lightly spicy food such as our own Coconut Green Curry Chicken.

2004 Mission Hill Five Vineyards Pinot Noir, Okanagan Valley VQA
Mission Hill is one of Canada's premier wine producers. The 2004 Mission Hill Five Vineyards Pinot Noir is a fresh, berry-filled wine with aromas of strawberries, cranberries, forest floor and mushrooms. On the palate it is light-bodied with juicy, raspberry flavours.

We recommend the following recipe to accompany this fine wine.

Pan-Seared Duck Breast with Blueberry Gastrique, by Aaron Fraser
This recipe is for four people, you may adjust the sizes accordingly for the size of your group.

Pre-heat a large skillet until hot. Score the skin of the duck in a
cross-hatch pattern to avoid curling and place the duck skin side down in the hot oil. Sear for 3 minutes or until the skin is crispy, then turn and sear another 3 minutes. If you like your meat cooked more it can be finished in the oven. Remove from the pan and allow the meat to rest for 5 minutes.

Plate and top with the blueberry gastrique.

To prepare the Blueberry Gastrique (DO NOT ATTEMPT IN YOUR GOOD CLOTHES!):

Ingredients: 1.5 cups of New Brunswick blueberries, 2oz red wine vinegar, 1oz pinot noir, 2oz raw sugar, 1 star anise pod, ½ cinnamon stick, 1oz corn syrup.

Directions: Combine all ingredients in a non-reactive pot (hold back a few blueberries for garnish). Bring to a simmer and reduce by half. While still warm, remove the cinnamon stick and star anise and strain through a cheese cloth (you may need to force it through a bit). Keep warm until needed.

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