February's Eat This! Drink That!


Delicious comfort food pairings that will encourage you to stay in!

At this point in winter, we’re in full hibernation mode. Luckily for us, February is full of national food holidays that perfectly match what we’re craving: comfort food!

Check out some of our favourite casual food recipes and the assortment of wines that complement them.

February 3 is National Tater Tot Day!

February 7 is National Fettuccine Alfredo Day!

February 9 is National Pizza Day!

February 27 is National Chili Day!

Riondo Collezione Garda

Elegant and refined with floral notes and hints of honey and bread on the finish.

Toil and Tears Chardonnay

This wine has an intense bouquet of fruits such as apple, melon and citrus, matched well with more delicate mineral aromas.

Rione Dei Dogi Sangiovese Riserva

 A delicious taste with good warm texture and soft fruit, cherry, black currant and plums.

Vive la Revolution Red Blend

Bright and intensely flavoured blend with a smooth palate. Flavours of plum and ripe berry.



Tater Tot Poutine

Author: Kudos Kitchen by Renee

Tater Tot Poutine

Wine pairing: Riondo Collezione Garda

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Serves: 4 Prep Time: 10 Minutes Cook Time: 35 Minutes


  • 1 package frozen tater tots
  • 1 tablespoon olive oil
  • 1 cup gravy (homemade or store-bought)
  • 3 ounces chopped ham
  • ½ cup shredded Swiss cheese
  • ½ cup shredded cheddar cheese
  • salt and pepper to taste
  • ½ cup chopped scallions


Step 1:

Preheat oven to 425 degrees. If using a cast-iron skillet, heat skillet in preheated oven for 10 minutes.

Step 2:

Brush the inside of the hot skillet (or the base of a baking sheet or casserole dish) with oil. Add the frozen tater tots in an even layer to the pan.

Step 3:

Season with salt and pepper to taste.

Step 4:

Bake in a preheated oven for 20-25 minutes.

Step 5:

Remove and top with the ham, gravy, and shredded cheeses.

Step 6:

Return to the oven until the cheeses have thoroughly melted.

Step 7:

Remove the poutine from the oven and top with the scallions. Serve hot.


Fettuccine Alfredo

Author: All Recipes


Fettuccine Alfredo

Wine Pairing: Toil and Tears Chardonnay

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Serves: 6 Prep Time: 0 Minutes Cook Time: 20 Minutes


  • 24 ounces dry fettuccine pasta
  • 1 cup butter
  • 1.5 cups heavy cream
  • Salt and pepper to taste
  • 1 dash garlic slat
  • ¾ cup grated Romano cheese
  • ½ cup grated Parmesan cheese


Step 1:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

Step 2:

In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

Step 3:

Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.


Homemade Pizza

Author: Taste of Home

Homemade Pizza

Wine Pairing: Rione dei Dogi Sangiovese Riserva

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Serves: 2 pizzas (3 servings each) Prep Time: 25 Minutes + Rising Cook Time: 25 Minutes


  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1- ¼ cups warm water
  • ¼ cup canola oil
  • 1 teaspoon salt
  • 3- ½ to 4 cups all-purpose flour
  • ½ pound ground beef
  • 1 small onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 medium green pepper, diced
  • 2 cups shredded part-skim mozzarella cheese
  • Any other our your favourite pizza toppings!


Step 1:

In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.

Step 2:

Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.

Step 3:

Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.

Step 4:

Bake at 400° for 25-30 minutes or until crust is lightly browned.

Classic Chili

Author: The Wholesome Dish

Classic Chili

Wine pairing: Vive la Revolution Red Blend

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Serves: 6 Prep Time: 5 Minutes Cook Time: 25 Minutes


  • 1 tablespoon olive oil
  • 1 medium yellow onion -diced
  • 1 pound 90% lean ground beef
  • 2 ½ tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper* -optional
  • 1 ½ cups beef broth
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 (8 oz.) can tomato sauce


Step 1:

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

Step 2:

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Step 3:

Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Step 4:

Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Step 5:

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Step 6:

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.



Feel inspired? Read our other Eat This Drink That articles


January's Recipes (Volume 31) Cabernet Sauvignon


November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot


November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot


November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc