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Wine & Food Pairings

There is always something special happening at The Hare Wine Co.! Check back frequently for updates on upcoming events and experiences.

Red Wine Pairings:
What to eat with Red Wine
Jack Rabbit WHITE
MULLED WINE
AUTHENTIC PORK CARNITAS
& CROWN LAND WHITE
Roasted Chickpea
& Kale Caesar Salad paired
with Frontier Dry Riesling
Jack Rabbit Special Edition Red Coq au Vin​
Vegan White Bean & Kale Soup paired with Jack Rabbit White

Contact Us

Winery Hours:
Daily: Open 10am–5pm
December 25 – Closed
Location
The Hare Wine Co.
769 Niagara Stone Road,
Niagara-on-the-Lake, ON L0S 1J0
Email Us
info@theharewineco.com
Phone
905.684.4994

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Experiences, Well Poured

The winery is located in the heart of wine country on some of the most abundant and fertile lands of the Niagara region.
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Copyright The Hare Wine Co. 2022

Jack Rabbit White Mulled Wine

INGREDIENTS:

  • 1 bottle of Jack Rabbit White
  • 1 orange, sliced
  • 3/4 cup white sugar or honey
  • 1 tsp ground clove
  • 1 tsp ground cinnamon
  • 2 star anise

Optional garnishes: citrus slices, extra star anise, cinnamon stick

INSTRUCTIONS:

  1. Combine all ingredients in a saucepan and bring to a boil over medium heat
  2. Reduce to medium-low heat and let wine simmer for at least 15 minutes
  3. Strain and serve with desired garnishes.

Authentic Pork Carnitas paired with Crown Land White

INGREDIENTS:

Carnitas Recipe:

  • 4 lbs skinless, boneless pork shoulder
  • 4 garlic cloves, smashed
  • 1 yellow onion, chopped
  • 1 jalapeno, deseeded & finely diced
  • 2 teaspoon chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup orange juice

Pico de Gallo:

  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 small tomato, diced
  • 1 tablespoon lime juice

Tacos:

  • 6 corn tortillas
  • 1 avocado, sliced for garnish
  • limes for garnish

INSTRUCTIONS:

  1. In a small bowl, mix together oregano, cumin, black pepper, salt & chili powder.
  2. Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
  3. Top the pork with onion, garlic, jalapeno and orange juice in the slow cooker.
  4. Cover and cook on low for 8 hours.
  5. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Do not get rid of the slow cooker liquid as you will be using it later)
  6. Place the shredded pork on a baking sheet.
    Pour 1 cup of the reserved liquid over the pork.
  7. Broil for 5-10 minutes on high heat until the meat become golden browned and crispy on the edges.

Pico de Gallo:

  • In a small bowl, mix together white onion, cilantro, tomato, garlic powder, cumin and lime juice.
  • Serve meat on corn tortillas, top with pico de gallo, sliced avocado and lime spritz.
  • Beat the heat with Crown Land White! The sweetness from the Gewurztraminer in the Crown Land white blend mellows out the heat from the spicy jalapenos!

Roasted Chickpea & Kale Caesar Salad paired with Frontier Dry Riesling

INGREDIENTS:

Roasted Chickpeas:

One 15 oz. can chickpeas

  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp grated lemon zest
  • Sea salt & freshly ground pepper to taste
  • 2 tbsp grated Parmesan cheese

For the salad:

  • 5 cups chopped fresh kale, stems removed
  • 1 tbsp lemon juice
  • pinch of salt
  • 1/4 cup grated parmesan

Caesar Dressing:

  • 1 tbsp olive oil
  • 3/4 cup plain Greek Yogurt
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp Worcesthershire sauce
  • 1/4 tsp garlic powder
  • Salt & pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
  2. Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins.
  3. In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper.
  4. Arrange in a single layer on baking sheet and bake until crisp & light brown (approximately 45-50 minutes) tossing halfway through cooking. Remove from oven and sprinkle with Parmesan cheese.
  5. While chickpeas are roasting prepare dressing by combining all dressing ingredients in a medium bowl and thoroughly mix.
  6. De-stem the kale and tear into bit size pieces. Place the kale, olive oil, lemon juice and a pinch of salt into a large mixing bowl. “Massage” the kale with your fingertips for approximately 3-5 minutes. This process helps to tenderize the kale, making it softer and less bitter.
  7. When ready to serve salad salad, combine kale, Romaine lettuce, Parmesan cheese and desired amount of dressing. Plate kale and top with crispy chickpeas.

Pair with the Frontier Riesling! The creaminess and garlic flavours from the Greek yogurt dressing contrasts nicely with this dry, acidic Riesling.

Jack Rabbit Special Edition Red Coq au Vin

INGREDIENTS

  • 1 bottle of Jack Rabbit Special Edition Red
  • 8 ounces of pancetta
  • 5 chicken thighs, skin on & bone-in
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound cremini mushrooms, halved
  • 3 shallots, quartered
  • 3 garlic cloves, minced
  • 5 carrots peeled & cut in large chunks
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 5-6 white pearl onions
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

INSTRUCTIONS

  1. In a medium saucepan on high heat, add 3 cups of Jack Rabbit Special Edition Red and boil for 15 minutes until reduced to half the amount.
  2. Preheat a cast iron skillet on high heat.
  3. Cook the pancetta until crisp, then remove.
  4. Season the chicken with salt & pepper.
  5. Add the chicken to the skillet and brown on each side for 4-6 minutes.
  6. Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium heat.
  7. Cook for 3 minutes, sir then cook another 3 minutes.
    Add the mushrooms, shallots, garlic, carrots, pancetta, broth, additional pinch of salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine to the slow cooker.
  8. Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
    In a small bowl mix together the butter and flour and add it to the slow cooker and stir.

Vegan White Bean & Kale Soup paired with Jack Rabbit White

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large sweet onion, diced
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 6 garlic cloves, chopped
  • ½ teaspoon crushed red pepper flakes
  • 3 ½ cups low-sodium vegetable broth
  • Freshly cracked black pepper to taste
  • Bouquet garni: (2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine)
  • 1 medium Yukon gold potato, peeled and finely diced
  • 2 (15-ounce) cans of cannellini beans, drained and rinsed
  • 1 15-ounce can artichoke hearts (400g), drained and chopped finely (optional)
  • 5 cups black kale, shredded
  • Extra virgin olive oil (for finishing)

Gremolata:

  • 1 cup fresh Italian flat-leaf parsley leaves loosely packed
  • ½ cup basil leaves loosely packed
  • 2 large garlic cloves, left whole and peeled
  • 2 organic lemons
  • Coarse or flaky sea salt

INSTRUCTIONS

  1. Heat the oil in a large soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-8 minutes.
  2. Add the garlic and red pepper flakes, and cook another
  3. 1-2 minutes until fragrant.
  4. Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add 1 teaspoon of salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using).
  5. Stir well.
  6. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender.
  7. While the soup is simmering, make the Gremolata.
  8. Finely chop the parsley and basil.
  9. Grate the garlic directly over the parsley and basil.
  10. Then zest the lemons on top of this mixture.
  11. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
  12. Transfer half of the soup to a blender and blend until thick and smooth. Then return this pureed soup back to the pot. Or, you can run an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture.
  13. Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni.
  14. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil.

Fun Fact! Our Jack Rabbit White is vegan, making it the perfect pairing for this meatless, nutritious soup.