A syrup shooter with that?

Digital watercolor of a beautiful and aged sugar shack during spring season in Quebec, Canada

Terroir products are increasingly popular, particularly with the many distilleries and their growing range of products. So why not try to pair them with a sugar shack meal?

Of course, we’ll eliminate the big wines from the list. A better decision would be to refresh the palate with young, tasty wines. As I mentioned in an earlier column, wines that have spent some time in oak barrels and acquired a woody flavour are also a good pairing.

Just think of the many New World chardonnays, as well as our famous forest-flavoured gins. For those who like bubbles, their refreshing, festive quality will be a hit…particularly in that there’s a wide range priced below $20.

A few suggestions

From the De Lavoie estate in Montérégie there’s a réservewine made from vidal grapes, a hybrid that’s among the most planted in Québec. A year in oak barrels gives it texture, as well as a taste of summer honey with floral notes. Good freshness in the finish.

For bubbles, I suggest a bubbly pink cider from Domaine Lafrance. Its flavours of three varieties of ripe apples plus the addition of ice cider, along with its fine bubbles, will provide a treat for your palate.

Lastly, a gin from the Mariana distillery, which has developed ten or so high quality products that are all available from the SAQ. Its forest gin Canopée provides the perfest opportuntiy to renew your acquaintance with your inner coureur des bois.


Domaine De Lavoie, Réserve 2016  SAQ 13835576 18,60 $

Domaine Lafrance, cidre mousseux rosé, 2017  SAQ 13258289 15,95 $

Canopée, gin forestier  SAQ 12880851  35 $





Lynda Lavertu48 Posts

Toujours tout sourire, Lynda se passionne pour le fabuleux monde du vin et tout ce qui saura plaire aux épicuriens. Sommelière diplômée, elle travaille à la SAQ et partage avec nous ses plus récentes trouvailles. / The ever-smiling Lynda is passionate about the fabulous world of wine and everything that will bring pleasure to epicures. A graduate sommelière – wine steward – she works at the SAQ and shares with us her most recent discoveries.


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