Pinot Gris  & Charcuterie

Start your holiday party off with some light yet memorable bites.

Our crisp, dry, and zesty Pinot Gris sings with notes of Pear and Lime. It's high acidity will cleanse your palate between bites of these mild cheeses.


We used Gruyere & Brie for our pairing. On the side we used an aged Salami (spice won't compliment this dry white wine, so best to keep it simple and go with Gypsy or Hungarian). Finished with simple crackers and a dollop of grainy mustard and this will be a charcuterie pairing your guests will demolish within minutes.

Pinot Gris $13.95

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Riesling-Sauvignon Blanc

& Bruschetta Crostini

Our appetizer pairing has been a hit at our family gatherings for years now. Simple yet delicious. The acidity lended from the Sauvignon Blanc will make the acidic tomato flavours pop and refresh your senses from the garlicky goodness as the sweetness from our Riesling compliments the salty feta. Ok, I'm ready for another plate of these!

Riesling-Sauvignon Blanc $10.95

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Bruschetta Crostini


1 Container Cherry or Grape Tomatoes, diced

Garlic minced (2 cloves, or more for us garlic lovers)

Red Onion (Usually end up using 1/2-3/4 of the onion)

Olive Oil (a splash or two - how's that for technical?)

Basil (Fresh or dehydrated - not dried)

Salt & Pepper to taste

French Bread


Balsamic Reduction


Best to prep ahead of time so the flavours blend in the fridge and lift each other up (Nothing like a supportive appetizer). Begin by adding the first 6 ingredients in a container. We tend to eyeball the portions, so if you like more or less of anything feel free to adjust accordingly. Use about 6-10 fresh leaves of Basil, or a table spoon of dehydrated.

When you're ready to assemble, cut the french bread into crostini's, lay out on a baking sheet and drizzle with olive oil.Bake at 375° until desired toasty-ness has been achieved.

To assemble, spoon the tomato mixture onto toasted crostinis, crumble feta over top & drizzle balsamic reduction over all. Enjoy!

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