Wine list

Aged in dense oak barrels, smooth and well structured on the palate with ripe fruity flavors. This wine has a lovely oaky and smoky finish. It pairs well with red meat, duck, pasta and cheese.

Soft pepper flavors (pink and green), dry and full bodied. Pairs well with spicy Italian dish, marinated meat, lamb and wild game. Red meats, pork, blood sausage, giblets.

Floral aromas, green apple, semi-sec, fruity and tangy. The Maredoise is perfect with small bites and appetizers as well as white meat dishes.

Litchi, pineapple, peach and citrus fruits aromas. It can also be enjoyed as an aperitif with foie gras. Serve chilled. Some drink it as an aperitif pure or with ice. It combines perfectly with a paté de foie. It works wonders with mild cheeses like the Riopel. A slightly sweetened dessert will compliment it as well.

Fruity nose with floral characters, this dry Riesling has a well structured mouth-feel and a slightly spicy finish. The Riesling is very versatile It goes well with seashells such as oysters and mussels, as well as shellfish like lobster and shrimp, and roasted poultry. It is the first choice with Asian dishes and sushi.

Demi-sec, creamy, pink grapefruit aromas. A classic summer wine, the rosé never fails at a lovers’ breakfast on the grass, a brunch on the patio with friends or a family picnic. It goes well with patés, cooked meats, etc. It can be savored on its own as a refreshing aperitif. During winter it replaces white wine off the cuff.

It is the perfect wine for special ocassions pairing well with foie gras. It can be enjoyed on its own to appreciate all its elegance. It is usually advised to drink it cold, but it can also be savored at room temperature, as the cold can hide its most delicate qualities. An interesting combination to discover is to enjoy it with blue cheese like the Abbaye de St. Benoit or Ciel de Charlevoix.

The emerging fragrances are of candied fruits and wild blackberries. Also, with apricot and red berries tones.

Vanilla, caramel, chocolate and hazelnut aromas. Oaky. Serve as digestif with strong cheeses and dark chocolate. Classically enjoyed as aperitif or with blue cheeses (Abbaye de St. Benoit or Roquefort) among other strong cheeses. It is exquisite as after-dinner liqueur with dark chocolate.