Hello & thank you for visiting our blog!

At Duso’s, we understand how much you care about what’s in the food you buy.  As a family-owned company that’s very proud of our high-quality pastas and sauces, we care, too.

Our fresh pasta is made from only three ingredients – durum wheat, cage-free eggs and filtered water. Our sauces are made from vine-ripened tomatoes, the finest cheeses and the most flavourful herbs and spices.

Our business is rooted in a rich history that took our family from Italy to Toronto to Granville Island, Vancouver where Uncle Mauro set up our flagship shop. While we’ve grown and our products are available across Western Canada and into the U.S., our commitment to excellence remains steadfast.

In this blog, we’ll be bringing you some behind-the-scene stories of how our products are made, where we source our ingredients, how dedicated we are to the safety of the food we produce and some of the health benefits you’ll get from eating Duso’s products.

We’ll also have some fun posts highlighting easy, mouth-watering recipes and upcoming contests.

We invite you to check back regularly for updates. From our family to yours. Buon appetito!

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Holiday Wine and Pasta Pairings

The busy holiday season is upon us and pasta is an excellent choice for serving to your guests. I have paired some of my favourite Duso’s pasta and sauces with wines that will enhance both the pasta and the wines.

What you eat drastically impacts the flavour of the wine you drink along with it, and certain types of wine might overpower your food choice. When it comes to pairing wine and food, it’s all about balancing the primary flavours of each.

In the case of pairing wine with Fettuccini Alfredo, which is a rich, creamy, cheesy dish, you’ll want a fuller-bodied wine with some acidity to cut through the richness.  I gravitate towards an Italian wine. A dry pinot grigio from Italy’s Friuli region tends to produce pinot grigio that’s acidic and crisp with a pronounced minerality, which pairs well with Duso’s creamy, buttery Alfredo sauce. Pinot grigio also typically contains a decent amount of acid, which can stand up to the savoury characteristics of Alfredo sauce without losing its refreshing flavour.  B.C. also makes some very lovely Pinot Gris that will work well with this dish if you want to keep it local.

When pairing wine with Duso’s Roasted Garlic and Chicken Tortelloni with Rosée sauce throw that old adage about pairing chicken with white and red meat with red wine out the window. Red wine definitely has its place next to this popular dish, especially an Italian barbera.

Duso’s sweet and rich Butternut Squash Mezzaluna with sage brown butter sauce works well with both red and wine choices. A valpolicella ripasso, has a little bitterness that balances the sweetness of the butternut squash really well. B.C. viognier is another appealing wine partner for this dish. Viognier tends to be dry and relatively high in alcohol, which allows this wine to hold its own when paired a buttery dish like this. A few flavour characteristics of viognier that give it its full-body feel include apricot and spice. France’s Northern Rhone region also produces excellent viogniers.

Fresh Pasta and Sauce paired with the perfect wine is a quick and delicious holiday entertaining solution.

Happy Holidays!

Dana Reinhardt is the principal at SOL Kitchen Consulting SOL Kitchen, a food and hospitality consulting company.  Dana is realizing a life long dream of hosting cooking classes and Roman Culinary Adventures in Tuscania, Italy.  Join her in on her next culinary adventure in May and September 2018 by visiting Cook Italy for more information.

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