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“We like to cook with wine and sometimes put it in the food too…”.  Many of you have visited our winery and enjoyed some of the fantastic food and wine pairings.  Not all of the chefs will hand over their secrets but here are a few that have shared their creations.


Tomato Basil Chutney from our Taste The Season Pairing ( compliments of Daryl Neamtu)

Chocolate Bacon Truffles (compliments of Patti Aubry)

Three Mushroom Sauce (compliments of Chef Daryl Neamtu)

Blue Cheese Cream Sauce (compliments of Chef Daryl Neamtu)

Malaysian Style Braised Pork on Grilled Naan Bread (compliments of Chef J. Mark Hand)

Lemon Basil Grilled Shrimp

Eggplant Cannelloni with Coyote's Run 2012 Cabernet Merlot

Maple Glazed Pork Loin with Coyote's Run 2013 Unoaked Chardonnay

Braised Lamb Shanks with Goat Cheese Mashed Potatoes paired with Coyote's Run Pinot Noir

Tomato Basil Chutney: (Taste the Season)-compliments of Daryl Neamtu

Wine Pairing : 2012 Cabernet Merlot


 3 cups of diced Roma Tomatoes, strained, reserve water

1.5 cups of caramelized onions (use white onions, they have the best color when caramelized)

1 tbsp of minced garlic

¼ cup of sliced scallions

½ of a cup of rice wine vinegar

1 tbsp of black pepper

1 tbsp of kosher salt

½ cup pureed fresh basil


  1. In a heavy bottomed pot over medium heat cook the onions for 25-35 minutes until they are caramelized.
  2. Add in the diced tomato and cook on low heat for 30 minutes.
  3. At the same time reduce the tomato water by half and reserve.
  4. Add the garlic, scallions, vinegar, pepper and salt to the tomato and onion mixture.  Cook for another 10-13 minutes.
  5. Once that tomato mixture has cooked, add in the reduced tomato water and the pureed basil.
  6. Taste and season with salt and pepper to your liking.
  7. If the mixture is too thick, add a few tablespoons more of rice wine vinegar.
  8. Chill and serve with Charcuterie or grilled fish or chicken.

Chocolate Bacon Truffles:(Wine & Chocolate)

 Wine Pairing : 2012 Five Mile Red


½ cup 35% cream

250g dark chocolate (I used 50% cacao)

10 slices of bacon (approximate)

Pretzels (crushed)

1 bottle of 2012 Coyote’s Run Five Mile Red


  1. Cook bacon slices until they are crisp.  Set aside to cool.
  2. Heat cream until almost boiling (be careful not to burn).  Add chopped chocolate to the hot cream to melt.  Stir or whisk until the mixture is smooth.
  3. Chop bacon and add to chocolate mixture.  Stir to combine.
  4. Cover and transfer mixture to freezer for approximately 4 hours.
  5. Remove from freezer, roll spoonfuls into balls and coat with crushed pretzels.
  6. Open a bottle of Coyote’s Run Five Mile Red and pour into wine glass.
  7. Enjoy the pairing!


Three Mushroom Sauce (The Pinot Affair)- from Chef Daryl Neamtu

Wine Pairing - 2012 Red Paw Vineyard Pinot Noir

  • 3 cups of sliced Cremini mushroom
  • 2 cups of sliced Portobello mushrooms, gills removed
  • 1 cup of sliced Shitaki mushroom
  • 1 tbsp. of olive oil
  • 1/2 cup of white onions diced
  • 2 cups of 35% cream
  • 2 tbsp. of cut green onions
  • 1 tbsp. of minced fresh Rosemary
  • Salt and Pepper to taste


In a heavy bottomed pot over medium heat sauté the white onion with some butter until translucent.  Add all of the mushrooms and the olive oil cook for 45 minutes or until all of the water has been reduced out of them.  Make sure to stir the mushrooms constantly as they will stick and burn if not watched over.  They should sound sqeaky when you stir them and not have any moisture   Add the Rosemary and green onions, cook for 2 minutes.

Add the 35% cream.  Simmer for 10 more minutes, season with salt and pepper.  Puree with a stick blender or a bar blender.  Taste and serve.

Blue Cheese Cream Sauce (The Pinot Affair)- from Chef Daryl Neamtu

Wine Pairing - 2010 Rare Vintage Pinot Noir

  • 1/4 cup of butter melted
  • 1/4 cup of white flour
  • 2.5 cups of 2% milk
  • 1/2 cup of 35% cream
  • 1/2 cup of white onions diced
  • 2 tbsp. of cut green onions
  • 1 tbsp. of minced fresh thyme
  • 1.5 cups of diced Roquefort style cheese
  • Salt and peper to taste


In a heavy bottomed pot over medium heat sauté the white onion with some butter until translucent.  Add the thyme, green onions, and the ¼ cup of melted butter.  Cook for 2 minutes, then add the flour and make a roux.  Once the flour has been incorporated, add the milk slowly, whisking constantly and bring to a simmer, approximately 10 minutes.

Add the 35% cream and whisk in the Roquefort cheese.  Simmer for 8 more minutes, season with salt and pepper.  Taste and serve.

Malaysian Style Braised Pork on Grilled Naan Bread - from chef J. Mark Hand

Wine pairing - 2009 Riesling/Vidal Icewine

  • 2 Lt. coconut milk
  • 2 lbs. pork shoulder cut into 2 cm x 5.5 cm pieces
  • 2 onions sliced
  • 2 tsp. sugar
  • 2 tsp. salt
  • 6 pc lime leaves
  • Rempah
  • 2 stalks lemon grass
  • 4 cm ginger
  • 5 dried chillies
  • 7 red chillies
  • 25 shallots
  • 2 garlic cloves
  • 15 black peppercorns
  • 3 tbsp. coriander
  • 1 tsp cumin and fennel toasted

Optional:  apples, raisins, potatoes, celery, chick peas – this recipe is easy to personalize. We used these ingredients in our pairing at Coyote’s Run.


  1. Blend the Rempah in a blender until smooth.
  2. In a hot pot add pork, onions, salt, sugar, lime leaves and Rempah.  Roast until aromatic.
  3. Add half the coconut milk – deglaze. Add remaining coconut milk and simmer, stirring occasionally, until meat is tender and very little gravy remains.
  4. Brush Nan bread with olive oil and sprinkle with cumin - grill and serve with the pork.

Lemon Basil Grilled Shrimp

Wine Pairing - 2013 Rare Vintage Chardonnay

  • 12-18 large tiger shrimp, peeled and de-veined (I leave the tail on)
  • 1 tablespoon Dijon mustard
  • 2 ounces melted butter
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2-3 tablespoons freshly chopped basil leaves
  • 1 lemon, juice of, depending how lemony you like it, a medium or large lemon
  • salt
  • white pepper


  1. Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
  2. Add the prawns and toss to coat, cover, refrigerate for 1 hour.
  3. Remove the prawns from the marinade and thread on skewers.
  4. Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
  5. Serve immediately

Eggplant Cannelloni

Pair with Coyote's Run 2012 Cabernet Merlot

  • Drizzle olive oil over 2 baby eggplants (sliced 1/4" rounds) and roast until both sides are golden brown.  Chop finely.
  • Saute 1 medium onion and 2 cloves of garlic in olive oil until soft
  • Combine the minced eggplant, onion, garlic with 2&1/4 cups of grated asiago cheese
  • Add a few leaves of fresh basil, salt & pepper to the mixture.
  • Stuff mixture into cannelloni tubes (filling is enough for 12 - 14 tubes), cover with your favourite tomato sauce and bake at 350 degrees.  It should take approximately 20 minutes if you use fresh or cooked pasta, about 45 minutes if you use the oven-ready noodles (make sure you cover the pan with foil if you use this type).
  • A couple of options: add some sauteed mushrooms or chopped spinach to the mixture

Maple Glazed Pork Loin

Pair with Coyote's Run 2013 Unoaked Chardonnay

  • Stir together 1/4 cup melted butter, 1/4 cup white vinegar, 1/3 cup of maple syrup , 1 Tbsp of cornstarch, and 1/4 cup brown sugar.
  • Marinade a 5 lb pork loin roast with this mixture for 2 hours
  • Roast at 350 degrees for 1 hour covered, then remove the lid and continue roasting until brown.  Internal temp should be 150 degrees.