Sexy, seductive chocolate wine pairing party for two! Good for the heart in love and health. Ask The Wine Ladies

Chocolate Wine Pairing
Chocolate Wine Pairing with Champagne.

Dear Wine Ladies,

I’ve heard you talk about enjoying wines with chocolate many times and have dabbled in finding appropriate pairings. I’d love to throw a small party featuring the two but am not really sure where to begin. Could you offer me a couple of suggestions as to how many wines and how many types of chocolate I should offer, as well as the format the evening might take?

April, Oakville, Ontario

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Super Bowl Party Stadium

Super Bowl grub. Kick it up a notch!

“What will you be serving at your Super Bowl party? It doesn’t have to be all about Bud Light and Buffalo wings!

We wanted to offer an alternative for your Super Bowl party this year so we brought in the food experts. The folks from Liaison College to offer up some easy tips and recipes to make this year’s party the best one yet. Food and drink is an important part of making any party a great one and this day in fact is the 2nd largest in terms of food consumption in the USA.

If there is anyone that knows football and food it’s Liaison College founder Rudy Florio, former Alouette running back. (1973-1977). Rudy played in 2 Grey Cups and won the trophy in 1974. Nicknamed “Captain Crunch” and Special Teams Captain it’s not surprising that food would be his next area of victory. Founded in 1996, Liaison College  is Ontario’s #1 culinary arts and chef training facility now with 10 locations. If food is your passion, you can become a chef (professional or just for pleasure) in less than a year, with hands on training, small classes, commercial grade equipment and a 90% placement rate your dream of being part of this illustrious profession 

This article was first posted on in February 1st,  2010.

Award winning Chef Shawn Whalen from the Liaison College Toronto West
Award winning Chef Shawn Whalen from the Liaison College Toronto West

Award winning Chef Shawn Whalen from the Liaison College Toronto West didn’t disappoint us with 3 delicious Super Bowl party recipes. Chef Whalen’s Super Bowl menu is based on the premise that the party is going to be at least 4 hours long. Keep it simple and easy to prepare with little fuss and of course something that is going to offset the beer and wine that will be consumed at the party.

His three touchdown Super Bowl tail gate party dishes for this year; Snow Crab Cakes with Cajun Mayo paired with Finger Lakes Shaw Vineyard Pinot Grigio, Shrimp and Chorizo Rice Pilaf and Smoked Pork Hocks with Sauerkraut both paired with a Finger Lakes Shaw Vineyard Cabernet Sauvignon. All the three recipes are included here at the end of the article.

All of these recipes were paired up with Shaw Vineyard from the state of the New York Jets. A refreshing LiBella Pinot Grigio 2008 and stunning Shaw Vineyard Cabernet Sauvignon 2005 were hand delivered, driven in to Toronto by Steve Shaw Jr., the Marketing Manager ( Thanks Steve!) for this small boutique style winery located on the pristine waters of Seneca Lake in the Finger Lakes. We were so impressed with the award winning Cabernet Sauvignon with its great depth and complexity able to rival some of the very fine wines of Bordeaux. Although sold only in New York State at the moment, the wine can be obtained through Shaw Vineyard’s wine agents and distributors and available across the USA. Contact Steve for more information. Shaw Vineyard

It is worth the effort!

Liaison College also has a series of fabulous YOU TUBE videos with great recipes and entertaining tips. Here’s a classic one…. Super Bowl Pulled Pork by Chef Mark Super Bowl Pulled Pork by Chef Mark Duncan.

 Chef Shawn Whalen’s Super Bowl Party Recipes.

Snow Crab Cakes with Cajun Mayo (makes 900 g or 2lbs)


Metric Imperial Crab Cakes: 450 g Crab Meat 1 lb, 45 ml Grape Seed or Vegetable Oil 3 tbsp, 2 Stalks Celery, Cleaned, Diced Small 2 stalks, 1 Pc Onion, medium, Peeled, Diced Small, 1 Pc Red Pepper, Diced Small, 1 Pc Yellow Pepper, Diced Small 1 pc, ¼ bunch Parsley, Cleaned, Chopped ¼ bunch, ½ loaf White Bread, Crusts Removed, Diced Small, 75 mL, Mayonnaise 5 tbsp, ½ pc Lemon Juice, 100 mL Eggs Beaten 3.5 oz, To taste Salt and Pepper, To taste 60 mL Grape Seed Oil 4 tbsp, 100 mL Mayonnaise 3.5 tbsp, To taste Cajun spice.


Crab Cake: 1. Preheat non-stick skillet or sauté pan. 2. Drain and squeeze the crab of all liquid. 3. To hot skillet, add oil, celery, onion, red and yellow pepper and sauté until tender and soft to the bite. 4. In a mixing bowl, incorporate all dry ingredients including crab. Add mayonnaise and lemon juice. 5. Season with salt and pepper to taste and add eggs. Mix well to incorporate. 6. Preheat non-stick sauté pan to medium-high. 7. Form crab cakes into 75 g patties (or whatever size necessary) 8. Add oil and fry the crab cakes until golden brown. Check the centre of the crab cake to ensure a temperature of 165F has been reached. If necessary finish in the oven. 9. Mix the mayo with the Cajun spice Shrimp and Chorizo Rice Pilaf (Serves 6).

Chorizo Rice Pilaf


450 grams Chorizo sausage, sliced into coins, 200 grams Shrimp, peeled and deveined, 2 tbsp Grape seed oil, optional 2 pc Onions, small diced, 1 pc Red pepper, small diced, 1 pc Yellow pepper, small diced, ½ pc Jalapeno pepper, seeded and minced (optional), 4 cloves Garlic, minced, 2 Chorizo sausage, sliced into coins 200 grams, Shrimp, peeled and deveined, 2 tsp Chili powder 1/2 tsp, Ground black pepper, 1 tsp Salt, 1.5 cup Long grain white rice, soaked and rinsed 1 can Red kidney beans, strained and rinsed 1 cup Red tomatoes, chopped 625 mL, Chicken broth, 1 bunch Green onions, sliced.


1. Preheat a frying pan. 2. Sauté the chorizo sausage, to caramelize. Remove and set aside. 3. Immediately place onions and sauté until tender. 4. Add red, yellow and jalapeno peppers, as well as minced garlic. Sauté for one minute longer. 5. Season with chili powder, black pepper and salt. 6. Add rinsed rice and stir until mixture is well distributed. Add kidney beans, chopped tomatoes and chicken broth, gently stir and taste for seasoning. Turn skillet off. 7. Carefully pour the mixture into a rice cooker 8. Close lid and cook according to rice cooker directions. 9. Serve rice garnished with green onions. Tips If no rice cooker is available, place the ingredients into a covered sauce or stock pot and place in the oven for approximately 20-30 minutes or until the rice is cooked.

Smoked Pork Hocks with Sauerkraut (Serves 4)


Metric Imperial Pork Hocks: 15 mL Vegetable oil, 1 tbsp 450 g Double smoked bacon, sliced 1 lb 1 Large onion, sliced 1 900 g Sauerkraut, drained 2 lbs, 10 mL Celery seed , 2 tsp 10 mL Marjoram 2 tsp, 1 tbsp Paprika 15 mL, 1 L Pure apple juice 35 oz ,To taste Salt and pepper To taste, 3 x .5 kg Pork hocks, trimmed 3 x ½ lb.


1. Preheat a large sauté pan or pot. 2. Add the oil to the pan and sauté the bacon in the skillet until lighlightly caramelized, add the onion and cook until soft. 3. Add the sauerkraut and mix well. Add the celery seed, marjoram and paprika and incorporate. 4. Add the apple juice and simmer for 5 minutes, season to taste. 5. Place a layer of the sauerkraut in the bottom of a Slow Cooker, add the pork hocks and add the rest of the sauerkraut on top. 6. Program the slow cooker to high and cook for 4 – 5 hours or until the pork hocks are very tender. Tips If no slow cooker is available, cook in a covered sauce or stock pot in the oven until tender.

The Wine Ladies new radio show, now not only heard but seen too! Launches Jan 20th on

Click here to listen to the audio podcast

On this week’s audio podcast. Chocolate and wine! The ideal couple. Start a love affair this Valentine’s Day!

We have a terrific  show lined up for you today. It may be a little chilly out there but guess what? We’re going to heat things up a little here today and warm our hearts talking about  passion, and romance and wine and chocolate! Why? Because Valentine’s Day is just around the corner. Today we pay homage to February 14th, the most romantic day of the year. 

We have all the bases covered with our esteemed guests, from a special bottle of wine, to delectable truffles, a unique and delicious chocolate “spirit” and to love and loving relationships.

Listen to EPISODE 79 here.

And that is where we’re going to start, with amour, with our first guest. 
She is an international speaker, television personality, an educator and entertainer and she has a PHD in Sexual Health Education. Plus she is a relationship expert, she is Jessica O’Reilly, Dr. Jess, The Sex Doctor. Dr. Jess is here to fill us in on some do’s and don’ts for your Valentine. Some tips on keeping your relationship real and connected!

Oh and if you don’t have a Valentine this year, tips on enjoying this special day anyways! Love Dr. Jess’s approach. We watched a few of her videos. Definitely some awesome advice, for the new relationships yes, but also for the ones that have stood the test of time! 

Listen to Dr. Jess on the audio podcast here. (5:26 minutes in the show)

Research shows the top 5 craved things across the board is…

Proprietor Ingrid Laderach Steven joins us from Swiss-Master Chocolatier

Our second guest will know that better than anyone. She is Ingrid Laderach Steven, Swiss Master Chocolatier extraordinaire. Ingrid founded her store the Swiss Master Chocolate Boutique, 33 years ago and has been pleasing chocolate lovers with her stunning authentic Swiss chocolates ever since.

Fans include the likes of NASA astronauts and President Clinton! Ingrid to fill us in the different kinds of chocolate. Why is Swiss chocolate considered the best? Is it really an aphrodisiac? 

 That is the the $64,000 dollar question! 

Listen to Ingrid Laderach on the audio podcast here. (18.55 minutes in the show)

Georgia's Wine Pick. Viticcio Morellino di Scansano 2015
Georgia’s Wine Pick. Viticcio Morellino di Scansano 2015

We’d now like to welcome from the glorious romantic region of Tuscany,  Senore Duccio Dogi, Senore Duccio is the Sales manager for the producer Fattorio Viticcio. They have been producing wine for over 45 years among the rolling green hills of Tuscan wine country in Greve in Chianti between the historic and enchanting cities of Florence and Siena

Duccio Dogi
Senore Duccio Dogi, Export Manager Fattorio Viticcio.

Today Fattorio Viticcioboasts 120 hectares of estate owned vineyards among the hills in Chianti Classico and Maremma. Senore Duccio is here to tell us more about this stunning region, and the beautiful wines Viticcio produces  including a very special release for Valentines Day!

Listen to Duccio Dogi on the audio podcast here. (38.00 minted in the show)

Just released in Vintages Feb 2, 2018. $19.95 per bottle.
Just released in Vintages Feb 2, 2018. $19.95 per bottle.

New Vintages Release… Feb 2, 2019…Viticcio Morellino di Scansano – Georgia’s Wine Pick

Patrick Fee, Vice President Marketing, McCormick Distilling.

And in our final segment we’ll turn our attention to still on a chocolate note, but in an absolutely decadent spirit. It is the 360 Double Chocolate Vodka!!!  And it is so delish. It is produced by McCormick Distilling, which is the planets first eco-friendly vodka.

To tell us all about it we’ll chat with Vice President of Marketing McCormick Distilling Patrick Fee.  

Listen to Patrick Fee here on the audio podcast here. (54.55 minutes in the show)

Cocktail Recipes Inspired with 360 Chocolate Vodka and Tequila Rose Strawberry Cream 

Click here to listen to the audio podcast.
Click here to listen to the audio podcast.

Cocktail Recipes Inspired with 360 Chocolate Vodka and Tequila Rose Strawberry Cream

New Vintages Release… Feb 2, 2019…Viticcio Morellino di Scansano – Georgia’s Wine Pick

Meet Swiss Master Chocolatier Ingrid Laderach a true leading lady.