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A Barbecue Bonus Pack (August 28, 2003)


From the editor: Tony really gets around. Among the places his face appears is a series of barbecue recipe sheets (with wine recommendations, of course!) produced by Direct Energy. Because these recipes are so good, and just to give Helen and Ron a wee break, we present four of them here – complete with the PDFs from Direct Energy.

On today's menu:

Download these recipes in printable form as an Adobe Acrobat PDF (198 KB)


Grilled Peaches with Fresh Cherry Sauce

Tony says, "This delicious rich dessert is a modern twist on the classic Peach Melba, created by the famous French chef Auguste Escoffier for the celebrated Australian opera singer, Dame Nellie Melba. You and your barbecue will be a classic when you serve warm, grilled peaches with this summer-fresh sauce!"

Serves 4

    Cherry Sauce
  • 1 lb. dark cherries, pitted (500 g) (about 1 cup/250 mL)
  • 1 Tbsp sugar (15 mL)
  • ½ cup dry red wine (125 mL)
  • 1 tsp balsamic vinegar (5 mL)
  • 1 tsp kirsch (cherry liqueur) (5 mL)
  • 4 medium peaches
  • 2 Tbsp unsalted butter (30 mL)
  • 2 Tbsp brown sugar (30 mL)
  • 1 cup vanilla ice cream (250 mL)
  • 4 cookies

In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine and balsamic vinegar. Bring to a simmer and cook, stirring occasionally until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about ¼ cup, 1 to 2 minutes.

Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches directly over medium heat, turning once, until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes total.

While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Tony's wine recommendations:
This rich, sweet dessert cries out for a sweet fruit wine or a sweet sparkling wine. I’m suggesting an Ontario fruit wine and a light-bodied, aromatic Italian sparkling wine – both should be chilled before serving.
Ontario selection: Southbrook Farms Framboise (CSPC #341024) – $14.95 (375mL)
International selection: Cora Spumante from Italy (CSPC #17301) – $7.55

Recipes and photographs courtesy of Weber’s Art of the Grill cookbook, published by Chronicle Books, ©1999.


Memphis Barbecued Ribs

According to Tony, "Memphis BBQ is considered by most to be simply the finest in the world, and the best in Memphis comes from 72 year old Twillard Mayweather and his deep outdoor BBQ pit. His secret? Long slow cooking over smoldering hickory wood; the smoke rises and indelibly scents the tender meat. Forget Elvis, this is the best reason to get to Memphis! Our version, for those without a pit, obtains similar results! Let's eat, y'all!"

Serves 4-6

  • 2 cups cider vinegar (500 mL)
  • ½ cup Worcestershire sauce (125 mL)
  • juice of 2 lemons
  • 1 Tbsp spice mix (recipe follows) (15 mL)
  • 1 tsp cayenne (5 mL)
  • 1½ cups ketchup (375 mL)
  • 4 Tbsp butter (50 mL)
  • ¼ cup cider vinegar (50 mL)
  • ¼ cup brown sugar (50 mL)
  • ¼ cup Worcestershire sauce (50 mL)
  • juice of ½ lemon
  • 1½ tsp dry mustard (7 mL)
  • ½ tsp cayenne (2 mL)
    Spice Mix
  • 1 tbsp paprika (15 mL)
  • ¼ tsp chili powder (1 mL)
  • ½ tsp crushed red pepper (2 mL)
  • ¼ tsp freshly ground black pepper (1 mL)
  • ½ tsp celery salt (2 mL)
  • 1/8 tsp garlic powder (0.5 mL)
  • 1/8 tsp onion powder (0.5 mL)
  • 1/8 tsp cayenne (0.5 mL)
  • ¼ tsp salt (1 mL)

To make spice mix, toast paprika, chili powder, crushed red pepper and black pepper in a small pan over medium heat for about 5 minutes. Pulse in a spice grinder until fine, then add celery salt, garlic powder, onion powder, cayenne and salt. Makes 2 tbsp (25mL).

Place ribs in a shallow pan. For marinade, mix together vinegar, Worcestershire sauce, lemon juice, spice mix and cayenne, then pour over ribs, turning to coat well. Cover and refrigerate ribs for at least 2 hours or as long as overnight.

Preheat oven to 200°F (100°C). Pour off excess marinade from pan and discard. Cook ribs in oven for 3 hours.

For sauce, mix together ketchup, butter, vinegar, brown sugar, Worcestershire sauce, lemon juice, mustard and cayenne with 3/4 cup water in a saucepan. Cook over medium heat, stirring occasionally, until sauce thickens, about 15 minutes.

To finish ribs on a charcoal or gas grill, place on a rack over a low fire. Cook, turning once, until lightly browned and crusted. This could take 5-30 minutes per side, depending on hotness of fire, distance of ribs from heat, and type of grill. When ribs have browned, baste with sauce and cook, turning once, for 5 minutes more per side. Serve ribs with additional sauce on the side.

Tony's wine recommendations:
Lots of spicy flavours here, so you’ll need a gutsy, full-bodied red with lots of fruit. Look for an oak-aged wine, preferably from a New World winery.
Ontario selection: Henry of Pelham Baco Noir (CSPC #270926) – $12.25
International selection: Penfolds Koonunga Hill Shiraz/Cabernet Sauvignon from Australia (CSPC #285544) – $14.95

Recipes and pictures courtesy Chronicle Books, San Francisco, CA from Saveur Cooks Authentic American, by the editors of Saveur Magazine. ©1998 by Meigher Communications, L.P. Distributed in Canada by Raincoast Books, Vancouver.


Grilled Pizza with Pancetta, Porcini and Fontina

Tony says, "In rural Italy, just about everyone has a little exterior wood-fired oven that is used extensively throughout the long, hot summer months for baking and roasting. The resulting dishes are, of course, spectacular! Try this by using your covered grill to simulate these traditional ovens and make the best pizza ever!"

Serves 4 to 6

Preheat grill or BBQ.

  • 1 oz. dried porcini mushrooms (25 g)
  • 2 oz. pancetta (unsmoked Italian bacon), thinly sliced (50 g)
  • 1 lb. pizza dough, rolled out (500g)
  • 3 Tbsp extra virgin olive oil (45mL)
  • 1½ cups shredded Italian Fontina cheese (375 mL)
  • ¼ cup chopped flat-leaf parsley (50 mL)

In a small bowl, pour ½ cup (125 mL) boiling water over dried mushrooms. Soak for about 20 minutes. Drain; squeeze mushrooms, dry reserving liquid. In a large skillet over medium heat, cook pancetta for 1 minute per side.

On a gas grill, ensure that one burner is on medium high, with the rest as low as possible.

Fold dough in half; place on coolest part of grill. Unfold so that dough is situated over cooler section of grill. Close lid; cook for about 3 minutes. When dough is bubbling on top and golden brown on bottom, flip using two metal spatulas. Brush grilled top of dough with half the olive oil.

Evenly distribute mushrooms, pancetta, cheese and parsley over surface of dough. Drizzle remaining olive oil and ¼ cup (50 mL) mushroom soaking liquid over surface. Close lid; cook for 1 to 2 minutes or until cheese is melted and bottom is golden brown.

Using two spatulas, remove pizza from grill to a cutting board. Let sit for 1 minute, then slice. Serve immediately.

Tony's wine recommendations:
You don't have to spend a lot of money to enjoy wine and pizza. A light to medium-bodied red with good acidity – to balance the saltiness of the pancetta – will suffice.
Ontario selection: Lakeview Cellars Gamay Noir (CSPC # 433672) – $11.95
International option: Masi Valpolicella (Italy, CSPC # 285585) – $13.00

We wish to thank Robert Rose Inc, Toronto, for permission to publish this material from The Global Grill by Kathleen Sloan. Photography by Mark T. Shapiro. ©1999 Kathleen Sloan.


Gingered Mussels

Well, who ever would have thought? Mussels on the BBQ, and so easy, healthful... and delicious! For the purest ginger flavour, use knobs of fresh ginger heavy with juice. Peel and cut into paper-thin slivers. Serve the cooking juices with warm crusty bread as a dipping sauce for the mussels.

Makes 4 servings

  • 2 pounds fresh mussels (about 4 dozen) (1 kg)
    For the sauce:
  • ¼ cup soy sauce (50 mL)
  • ¼ cup rice vinegar (50 mL)
  • 4 tsp Asian sesame oil (20 mL)
  • 1 tsp granulated sugar (5 mL)
  • 1 piece fresh ginger, about 1 inch (2.5 cm) long
  • 2 green onions

Scrub and rinse the mussels, then remove the beards. Spread the mussels in a single layer in a 13×9-inch (32×24 cm) heavy-duty aluminum foil pan.

To make the sauce: In a small bowl whisk together the sauce ingredients and pour over the mussels. Peel the ginger and cut into slivers. Trim the onions and chop finely. Scatter the ginger and onions over the mussels. Cover the pan with aluminum foil. Grill the mussels over Direct High heat until they are opened, 5 to 6 minutes. Transfer immediately to individual soup bowls discarding any mussels that are still unopened. Spoon the sauce over the top and serve warm.

Tony's wine recommendations:
You'll need a light to medium-bodied white wine with good acidity and a touch of residual sweetness to complement the ginger, soy sauce and sugar.
Ontario selection: Hillebrand Trius Riesling (CSPC # 303792) – $14.95
International selection: Barossa Riesling (CSPC #636993) – $12.95

Recipe and picture courtesy Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae. Photography by Tim Turner. Published by Chronicle Books. © 2001 Weber-Stephen Products Co.


Download these recipes in printable form as an Adobe Acrobat PDF (198 KB)




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