During the month of September we encourage you to support local farmers by choosing fresh chickens from your local grocer or ordering it off the menu at your favorite restaurant. BC Chicken Month is also a time to talk about the care out farmers take when it comes to raising their birds. Our farmers all follow the mandatory ‘Raised by a Canadian Farmer’ programs – they set out regulations and guidelines for the care and handling of the birds our farmers raise. Discover delicious recipes, register for events and learn more at bcchickenmonth.com
* Check out the BC Chicken Month Blog written by Jennifer Schell
How do you prepare and cook your chicken safely without overcooking?
Over 80% of all cases of food-borne illnesses can be prevented by safe food handling. Wash your hands and clean your work area often. DON’T wash raw chicken- it can spread bacteria. You don’t have to worry about cleaning your chicken before cooking because when you cook chicken properly, any harmful bacteria is killed in the cooking process.
There are four main ways to protect you and your family from foodborne illness:
- Clean: Wash hands and surfaces often
- Separate: Don’t cross-contaminate
- Cook: Cook to proper temperatures
- Chill: Refrigerate promptly
Did you know that most Canadians over cook their chicken, leaving it dry? Use Chicken Farmers of Canada’s Handy Chicken Cooking Times Chart to make sure your chicken is cooked to perfection every time.
Very adaptable with the structure to stand up to Asian, Oriental and Latin flavours. A perfect anytime choice.
Rich dishes with butter or cream sauces. Nice with chicken, crab, white fish, salmon, scallops and veal.
Its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavours of contemporary North American cuisine.
These white wines are light-bodied and dry, with delicate acidity and subtle aftertaste, making them great to serve with lighter fare. Typical characteristics include fresh orchard aromas, distant nuances of sage or dried herbs, green apples and citrus notes.
The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours. Sweeter Rieslings can also handle chili heat.
It is excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.
BC versions are outstanding and very versatile food wines. Try it with roast chicken, pork, roasted or grilled, beef, duck, sausage, lamb, veal, hearty fish dishes and even hard or soft cheese.
Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with “jus” or rich, reduced sauces. Fine, older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.
Merlot pairs well with red meats. It has the weight and fruit to match wine-braised stews and roasts, and the structure and polish to pair with rare, grilled prime cuts.
Pinot Noir’s greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs effortlessly with a wide range of foods—from fish through game birds to grilled beef and lamb. Don’t overwhelm its gentle fruits and refined complexity with strong or spicy flavours; simply prepared dishes are best.
Gamay is a cousin of Pinot Noir so you can try it with foods that pair well with Pinot. Try lighter and medium bodied dishes, especially those with some acidity.
SYRAH / SHIRAZ
Syrah/Shiraz has a unique peppery, spicy quality that makes it perfect to pair with robust meat dishes including peppercorn steak and braised lamb shanks. For the adventurous, try pairing it with a slightly spicy ethnic dish such as Mexican mole or lamb korma.
The most versatile of all wines! Appetizers, caviar, eggs, fried food, oysters, popcorn, salty food, smoked salmon, sushi – almost anything goes, but never stronger than the wine itself.
Like sparkling wines, Rosé wines are all-around crowd pleasers these days. Charming on their own (particular during patio season) or paired with a variety of dishes, try pairing a dry Rosé with antipasto platters, melon and prosciutto, cheese platters, pizza, salad niçoise, roast turkey or chicken.
ICEWINE & LATE HARVEST
When pairing Icewine or Late Harvest, remember that the wine should be as sweet or sweeter than your dessert, and that sweetness cuts through fat. Feeling saucy? Try drizzling some Icewine over your ice cream. Adventurous? Pair with a salty or spicy appetizer.
EXPERT BC WINE PAIRING ADVICE
Visit our Taste & Terroir blog to learn more about BC VQA Wine pairings for occasions all year round.
SHIP TO SIP
Get the perfect BC wines for the holiday season. BC wine can be delivered directly to your home for all your holiday entertaining and gift-giving needs. Visit the Wines of BC Explorer app for a list of who is offering free shipping.
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