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February's Eat This! Drink That! 

Delicious comfort food pairings that are made for casual evenings at home.

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.

  • The first week of February is La Poutine week!
  • February 6th is National Chopsticks Day!
  • February 9th is National Pizza Day!
  • February 13th is National Tortellini Day!

Avalon Chardonnay

This elegant Chardonnay offers aromas of orange blossom, Golden Delicious apple and guava with hints of vanilla and baking spice.

La Lisse Soie D'Ivoire Chenin Blanc

A bright, lemony and densely fruity wine with a long lasting finish that is smooth as silk.

3 Passo Rosso Bio

This Red Blend features a bouquet of intense and mature fruit and oak notes. Rich berry flavours on the palate.

Symbiose Blanc de Blancs Brut

This elegant sparkling wine reveals aromas of citrus and honeysuckle with a delicate effervescence and beautiful length.



Classic Poutine

Author: Seasons & Suppers


Wine pairing: Avalon Chardonnay

Download the recipe card!

Serves: 3 Prep Time: 30 mins Cook Time: 30 mins


Poutine Gravy:

  • 3 Tbsp cornstarch
  • 2 Tbsp water
  • 6 Tbsp unsalted butter
  • ¼ cup unbleached all-purpose flour
  • 20 oz beef broth
  • 10 oz chicken broth
  • Pepper, to taste

French Fries:

  • 2 lbs Russet potatoes (3-4 medium potatoes)
  • Peanut or other frying oil


1½ cups white cheddar cheese curds


Step 1:

Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.

Step 2:

In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

Step 3:

Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about half the cornstarch mixture and simmer for a minute or so. Keep warm until your fries are ready.

Step 4:

For Deep-Fried Fries: Cut potatoes into ½ inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand one hour. Remove the potatoes from the water and place onto a sheet of paper towel to remove excess water.

Step 5:

When ready to cook, add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes and cook until golden brown. Remove to a paper towel-lined bowl.

Step 6:

In a large bowl, add the hot fries, cheese curds and toss with gravy. Season with salt and freshly ground pepper. Serve immediately.

Chicken Chow Mein

Author: Recipe Tin Eats

Chicken Chow Mein

Wine Pairing: La Lisse Soie D'Ivoire Chenin Blanc

Download the recipe card!

Serves: 2 Prep Time: 10 mins Cook Time: 5 mins


  • 6 oz chicken breast, thinly sliced
  • 4 cups green cabbage, finely shredded
  • 1 ½ tbsp peanut oil
  • 2 cloves garlic, finely chopped
  • 6 oz chow mein noodles
  • 1 carrot, julienned
  • 1 ½ cups bean sprouts
  • 3 green onions, cut into 2" pieces
  • ¼ cup water

Chow Mein Sauce:

  • 2 tsp cornstarch
  • 1 ½ tbsp soy sauce
  • 1 ½ tbsp oyster sauce
  • 1 ½ tbsp Mirin rice wine
  • 1 tsp sugar
  • ½ tsp sesame oil
  • White pepper


Step 1:

Sauce: Mix together cornstarch and soy sauce, then mix in remaining ingredients.

Step 2:

Marinate Chicken: Pour 1 tbsp of sauce over the chicken, set aside for 10 minutes.

Step 3:

Noodles: Prepare the noodles according to the packet instructions.

Step 4:

Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 10 seconds or until it starts to turn golden.

Add chicken and stir fry until the surface gets a tinge of browning - about 1 minute.

Add the cabbage, carrot, and the white pieces of shallots. Stir fry for 1 ½ minutes until the cabbage is mostly wilted.

Add the noodles, Sauce and water. Stir fry for 1 minute, tossing constantly.

Add bean sprouts and remaining shallots. Toss through for 30 seconds or until the bean sprouts just start to wilt. Remove from heat and serve immediately.

Flatbread Pizza

Author: Delish

Flatbread Pizza

Wine Pairing: 3 Passo Rosso Bio

Download the recipe card!

Serves: 3 Prep Time 15 mins Cook Time: 50 mins


For Flatbread:

  • 2 cups all-purpose flour, plus more for surface
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • 1 cup plain Greek yogurt
  • 2 tbsp olive oil
  • Vegetable oil, for pan


  • 12 oz grape tomatoes, halved
  • ¼ small red onion, sliced
  • 2 tsp extra-virgin olive oil
  • 2 tsp freshly chopped oregano
  • Kosher salt
  • Freshly ground black pepper
  • 8 oz mozzarella, sliced into ¼ " thick rounds
  • Balsamic glaze, for serving
  • 2 cups arugula


Step 1:

Preheat oven to 400°. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.

Step 2:

Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky.

Step 3:

Divide dough into 3 pieces, then roll each piece into ¼ " thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.

Step 4:

In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper. Top each flatbread with cheese, tomato-onion mixture and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.

Garlic Alfredo Tortellini

Author: Damn Delicious


Wine pairing: Symbiose Blanc de Blancs Brut

Download the recipe card!

Serves: 4 Prep Time: 10 mins Cook Time: 10 mins


  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ¼ tsp crushed red pepper flakes
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • ½ cup half and half
  • 2 oz cream cheese, cubed
  • ¼ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley leaves


Step 1:

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Step 2:

Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.

Step 3:

Gradually whisk in milk and half and half, and cook, whisking constantly until slightly thickened, about 2-3 minutes.

Step 4:

Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in tortellini and gently toss.

Step 5:

Serve immediately, garnished with parsley, if desired.



Feel inspired? Read our other Eat This Drink That articles


January's Recipes (Volume 41) New Year, New Wine!


October's Recipes (Volume 40) BC Harvest

September's Recipes (Volume 39) California Wine Month

August's Recipes (Volume 38) BBQ Refreshing Whites

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

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