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The Sommelier’s Suggestions | March 18 2022


Here is a new column from our in-house sommelier, Claude Boileau, Certified Sommelier and WSET3. To get your weekend off to a good start, he will suggest different food and wine pairings to try. Let’s start right away with the Sommelier’s Suggestions for March 18, 2022.

The Sommelier’s Suggestions for March 18 2022: France


Le Caillou Côtes du Rhône 2020

The Côte-du-Rhône still surprises, with a little organic and natural gem that radiates and seduces in the mouth . . . freshness and elegance combined! Its colour is slightly golden and it offers yellow apples, candied pear, peach and citrus peel, white flowers, sweet almond . . . how full, it delights the taste buds and comforts. Everything to embellish a fillet of Amandine sole, a shrimp risotto or a firm cheese.

Varietal: Grenache blanc 50%, Viognier 35%, Clairette blanche 15% 

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Bourgogne Le jet de Pierre 2019


Bourgogne Le Jet de Pierre 2019

Get away from it all a little further north in Burgundy (more precisely in the Côte d’Or) and forget about time. A flight of yellow apples, ripe pear, toasted, buttery and finely woody notes (12 months aging in barrels), all with a caressing texture, enriched by a beautiful minerality. Great art, without inputs and in organic philosophy, signed John Bambara. Comfort wine, wine of alliances whether with a white fish in sauce, a seafood platter or a grilled pork tenderloin with apples.

Varietal: Chardonnay 100%


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The Sommelier’s Suggestions for March 18 2022: Spain

Condado de Haza Ribera del Duero 2018


Condado de Haza Ribera del Duero 2018

Sunflower from Spain, a wine of light that warms and surprises. A result of the know-how of the Fernandez family, which fortunately favours sustainable initiatives. On the palate, a delight of berries, including blackberry, cherry, caramel and cocoa with melted even velvety tannins that dazzles. It’s medium-bodied, oaky (18 months aging in oak barrels with light to medium toast) and a long finish. Everything to enhance steak and grilled vegetables, ribs or Iberian sausages.

Varietal: Tempranillo 100%

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Discover the other articles by Sommelier Claude Boileau


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