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Owner Carl Sparkes presents a cheque for 10,000 to Mr. Mike McPhee, fundraising Chair for the Cape Breton Regional Health Foundation's “Cancer Care Here at Home” project.

Thank you for helping us to raise $10,000

A sincere thank you goes out to everyone who contributed towards the success of our Harvest for Health concert! Thanks to you we were able to present the Cape Breton Regional Health Foundation with a cheque for $10,000 to help with their fight…Read more >

Recipes

Seafood Brochettes with Lemon & Lobster Butter

Seafood Brochettes with Lemon & Lobster Butter

This elegant dish is surprisingly simple to prepare. Chef Wally captures all of the best of summer seafood and the perfect pairing for Tidal Bay. These delicious seafood brochettes with lemon and lobster butter are packed full of Atlantic seafood and…Read more >
Irish Soda Bread

Irish Soda Bread

This easy to make, hearty bread is a great addition to any brunch. Serve simply with cheeses, jams, jellies and preserves.

 

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Atlantic Seafood Crêpes

Atlantic Seafood Crêpes

Looking to impress your friends and family? We’ve got just the recipe for you! This savory seafood crêpe features the perfect combination of distinctive Nova Scotia seafood in a creamy sauce. Try pairing it with Tidal Bay for the perfect balance…Read more >
East Coast Hot Pot

East Coast Hot Pot

East Coast Hot Pot is made with shrimp, scallops, mussels, salmon & haddock in a creamy coconut curry sauce and served over a bed of basmati rice. Make it yourself this weekend to share with family and friends.

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Solar Eclipse Mini Pizzas

Solar Eclipse Mini Pizzas

Pair these easy mini pizzas with red wine at your next solar eclipse party or any time you want to serve a fun finger food.

 

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Herbed Chickpea and Avocado Hummus

Herbed Chickpea and Avocado Hummus

This fresh and easy Herbed Chickpea and Avocado Hummus recipe is perfect for serving as a pre-dinner snack while you're preparing the main course for your guests, as a focal point in a fresh, light lunch or to rustle up as an evening of apps for…Read more >
Muscat Eau de vie Salmon

Muscat Eau de vie Salmon

This recipe is a great addition to any appetizer plate or served simply with crackers, pickled onion and some roasted red pepper cream cheese. It is served at our vineyard as part of the Salmon Trio Board. The richness of the salmon, the acidity of…Read more >
BBQ Ribs

BBQ Ribs

Ribs are traditionally thought of as large, succulent and powerfully meaty, but the flavours can actually be quite delicate. Heavy wines can mask that delicious slow-cooked flavour, so a wine with fruit flavours and moderate tannins will bring out…Read more >
Salade Nicoise

Salade Nicoise

Bistro le Coq, in downtown Halifax, whips up some of the best traditional French fare in town and has just the right dish to pair with award-winning Gaspereau Tidal Bay. The ever so popular Salade Nicoise combines elements in the dish that makes it a…Read more >
Spicy Thai Chicken Salad

Spicy Thai Chicken Salad

Niche Lounge in downtown Halifax has created a pairing that showcases how diverse Gaspereau Lucie K Rosé really is. Take a stroll down Barrington Street and visit Niche to enjoy their Thai Chicken Salad paired with Lucie K Rosé. You’ll notice how…Read more >
Bacon Jam Burger

Bacon Jam Burger

What is better than a nice juicy burger with an equally juicy red wine to hit the spot? The Bacon Jam Burger inspired by Paddy’s Brew Pub in Wolfville is a fantastic version with a creative twist. A grass-fed beef beef patty is topped with…Read more >
Grey Owl Goat Cheese, Duck Rillette, and Foie Gras Mousse

Grey Owl Goat Cheese, Duck Rillette, and Foie Gras Mousse

All of Ratinaud French Cuisine's products are handmade at their shop in the North End of Halifax. They proudly use as many ingredients from Nova Scotia as possible. Offering pâtés, rillettes, cured meats, sausages, cheeses, and other unique…Read more >
Crab Cakes with Old Bay seasoning, Curry Aioli and Mango Salsa

Crab Cakes with Old Bay seasoning, Curry Aioli and Mango Salsa

Overlooking the powerful waves of the Atlantic Ocean, it’s worth a trip to visit Elliot’s Dining Room located at the esteemed White Point Beach Resort. Enjoy the first few sips of Gaspereau Seyval Blanc to wet your palate as Chef Alan Crosby…Read more >
Sizzling, Bacon-Wrapped Digby Scallops With Chipotle Mango Sauce

Sizzling, Bacon-Wrapped Digby Scallops With Chipotle Mango Sauce

When you visit the Waterfront Warehouse in downtown Halifax try Chef Darcy Brown's adored bacon wrapped scallops—six juicy Digby scallops you won't want to share. His decadent recipe is the perfect combination of salt, sweetness and heat to…Read more >
Sole Florentine with Lobster

Sole Florentine with Lobster

One of Chef Rob Laceby’s favourite pairings at his Amherst Shore Country Inn is Gaspereau Seyval Blanc with his sumptuous Sole Florentine with Lobster. You’ll enjoy the layers of flavour that the warm spinach, fresh black pepper, melted…Read more >
Seared Scallops over Linguini Carbonara with Chanterelle Mushrooms

Seared Scallops over Linguini Carbonara with Chanterelle Mushrooms

Treat yourself to a perfect day in the Annapolis Valley by enjoying a delightful tasting at Gaspereau Vineyards, then head to the nearby Blomidon Inn for a proven pairing. Chef Nelson’s pan seared scallops over a Blomidon bacon, leek…Read more >
True North Martini

True North Martini

Get your shaker ready and prepare for a treat by replicating Cooper Tardivel’s True North martini. At the 2008 Bols Around the World Competition this was named one of the top five cocktails in the world and one of the key ingredients was none other…Read more >
Pan Seared Atlantic Halibut

Pan Seared Atlantic Halibut

Chef Shane Bauer at The Press Gang recommends pairing Gaspereau Tidal Bay with his  Atlantic Halibut entrée served with local mussels, jumbo shrimp sauté, and a spicy chorizo cream. The acid in the wine balances the richness of the dish, and…Read more >
The Saturday Night Burger

The Saturday Night Burger

Make Gina's Red your go-to wine every time you prepare burgers at home, or treat yourself to The Saturday Night Burger at Rhubarb Restaurant and let this perfectly crafted gourmet burger allow you to just sit back and enjoy the culinary ride…Read more >
Digby Scallops with Coconut, Cilantro, and Mousseline

Digby Scallops with Coconut, Cilantro, and Mousseline

If you are fortunate enough to have Raj Gupta, celebrated executive chef at the Westin Nova Scotian, create a dedicated dish specifically for Gaspereau Vineyards Muscat, you know you can’t go wrong. Check out Raj’s recipe for Digby Scallops with…Read more >