Valentine's Dinner & Wine Pairings

There is nothing more romantic than putting some effort in and making your loved one a delicious meal. We have collected a few recipes that together make up a lovely 3-course dinner. Each recipe uses locally-sourced ingredients so you'll be supporting Ontario farmers while creating an unforgettable meal. To complete the experience, we have paired each course with one of the wines from our Valentine's Day Gift Set.

It wouldn't be Valentine's Day without popping some bubbly to start the evening off. To commence the meal, we have paired our dry, refreshing Traditional-Method Brut with a lighter appetizer, a Roasted Squash, Speck and Watercress Salad. For a main, we have paired our 2011 Select Gamay with a Roasted Beet Ravioli with Chevre. The beautiful red beets and white chevre will even look like Valentine's on the plate! To finish off the meal, offer a little something sweet to your sweetheart by pairing our Sparkling Riesling with a very simple apple tart recipe.


Roasted Squash, Speck and Watercress Salad with our traditional-method Brut

Prep time: 15 minutes  Cooking time: 45 minutes  Number of servings: 2


  • 1 whole Ontario acorn squash, cleaned and cut into wedges
  • 1 tsp Ontario cold pressed Canola oil
  • 1 bunch of Ontario watercress
  • 4 slices of Ontario speck or prosciutto 
  • 2 tbsp Ontario maple syrup
  • 1 tsp Sriracha
  • 2 tbsp Ontario cows milk yogurt
  • 2 tbsp lemon juice
  • 1 tsp olive oil
  • Salt & Pepper to taste


  1. Preheat oven to 375 degrees.
  2. Toss cleaned squash in canola oil, season with salt, and arrange in single layer across half a cookie sheet.
  3. Roast squash for 40 minutes flipping once halfway through cooking, or until golden brown.
  4. Meanwhile, whisk yogurt, olive oil, and lemon juice together in small bowl. Set aside.
  5. Mix sriracha and maple syrup in small bowl. Set aside.
  6. Once done, lay 4 pieces of speck on baking sheet in single layer and continue baking for 4 minutes until crisp.
  7. To assemble, spoon yogurt sauce on large plate. Layer squash, crispy speck and watercress in alternating layers in the center of plate. Drizzle with spicy maple sriracha sauce to finish.
  8. Serve immediately, while warm.

*For recipes such as this one, please visit Ontario Culinary. 

Roasted Beet Ravioli with Chevre paired with our Select Gamay Noir

Prep Time: 30 min  Cook Time: 15 min  Total Time: 45 min


  1. 1 package wonton wrappers (or homemade pasta dough!)
  2. 1 large Ontario beet
  3. 1/4 cup Crosswinds Farm Chevre
  4. 1 Ontario egg, lightly beaten
  5. 1 Ontario scallion
  6. 1 tbsp toasted sesame seeds
  7. 1 tsp sumac
  8. salt & pepper to taste


  1. Preheat oven to 425 degrees. Wrap beet tightly in aluminum foil (drizzle with oil first if desired) and roast for approximately 45 minutes. Allow to cool completely and then coarsely chop.
  2. Add beet, goat cheese, 2 tbsp parmesan, egg and a pinch of salt and pepper to a food processor and pulse until smooth. Transfer mixture to refrigerator to chill.
  3. Place rounded teaspoon of the chilled filling onto one wonton sheet. Run wet finger or brush along edge of wonton wrapper. Cover with the second sheet of wonton, pressing lightly on the filling to remove any air bubbles. Cut ravioli using a round cookie cutter and press around the edges using the tines of a fork to seal.
  4. Add raviolis to salted boiling water and boil for 2-3 minutes until pasta is cooked. The raviolis will begin to float to the surface when the pasta is done cooking. Remove with a slotted spoon and transfer to serving plates.
  5. To serve, spoon yogurt into bowls. Top with warm ravioli and sprinkle with toasted sesame seeds, chives, and sumac.

*Source: This is another delicious and locally sourced recipe from Ontario Culinary. 

Easiest Ever Apple Tart with our Sparkling Riesling

Prep time: 10 minutesCooking time: 20 minutesNumber of servings (yield): 4


  • 1 package frozen puff pastry
  • 1 Ontario Honey Crisp apple
  • 1 tsp cinnamon
  • 1 tbsp chopped Ontario nuts–think heartnuts, hazelnuts or walnuts!
  • 1 tbsp Ontario honey cut with a few drops of hot water


  1. Defrost puff pastry at room temperature completely according to package instructions. Usually takes about 30mins.
  2. Preheat over to 400 degrees.
  3. On a mandolin, or with a sharp knife, slice honey crisp into thin slices and store in lemon water to avoid browning.
  4. Once puff pastry has defrosted, arrange apple slices in thin layer. Get creative if you like. I’ve seen some amazing things on Pinterest, but I tend to make this in a rush and use the classic domino pattern.
  5. Sprinkle lightly with cinnamon and nuts.
  6. Bake for 20-25 minutes until pastry has crisped. Turn off oven.
  7. Remove tart from oven, drizzle honey mixture. Return to warm oven for 3 minutes to ‘set’.
  8. Serve!

Source: This along with more great recipes can be found on Ontario Culinary.