Prince Edward County Wine & Food Pairing Guide

I have a curated PEC wine pairing guide for popular restaurants that we go to here in Picton, Bloomfield, and Wellington.

I have highlighted some signature dishes and suggested recommendations for specific Prince Edward County wines, explaining why each pairing works given the County’s cool‑climate style and limestone‑driven terroir

This is what makes PEC wines like crisp Chardonnay, elegant Pinot Noir, and traditional‑method sparkling so different.

Local restaraunt menus in PEC are highly seasonal, treat my list as a delicious starting points and check current lists on arrival. Swap in similar County wines (same grape/style) when a specific bottle isn’t available; the pairing logic will still hold up.

Picton

Bocado (Spanish‑inspired tapas & paella)

Signature menu highlights include Galician‑style octopus, seafood paella, jamón croquetas, garlic shrimp, Fogo Island cod, and wagyu skirt steak.

Pulpo (Galician‑style octopus) → Closson Chase “Churchside” Chardonnay (estate PEC)
Why: The wine’s bright acidity and mineral line complement paprika and olive oil while its texture matches tender octopus.
Seafood paella → Lighthall “Culmination” Blanc de Blancs or Progression (County sparkling)
Why: Fine bubbles lift saffron and seafood sweetness; Chardonnay‑based bubbles are a classic with shellfish.
Jamón croquetas → Hinterland traditional‑method sparkling
Why: Crisp, toasty sparkle cuts richness and salt, refreshing the palate between bites. (Hinterland is PEC’s sparkling specialist.)
Gambas al ajillo (garlic shrimp) → Lighthall Riesling
Why: Citrus‑lined acidity cools garlic heat and brightens shrimp sweetness.
Fogo Island cod → Norman Hardie Chardonnay
Why: County Chardonnay’s citrus + saline edge meshes with delicate white fish and lemony aioli.
Wagyu skirt steak → Norman Hardie Pinot Noir
Why: Pinot’s red fruit and gentle tannin play beautifully with char and beefy depth without overpowering the cut.

Onesta (seasonal Italian, fresh pasta)

A cozy Italian spot known for beef carpaccio, braised rabbit pappardelle, pork cotoletta, mushroom ravioli, squid‑ink pasta, and apricot panna cotta.

Beef carpaccio → Keint‑He “Portage” Pinot Noir
Why: Light tannin and bright cherry cleanse raw beef’s richness; subtle earth echoes capers and Parm.
Braised rabbit pappardelle → Closson Chase “South Clos” Chardonnay
Why: Silkier, oak‑kissed Chardonnay matches slow‑braise sweetness and pasta creaminess.
Pork cotoletta → Lighthall Cabernet Franc / Merlot
Why: Cab Franc’s herbaceous lift and Merlot’s plush fruit complement crispy pork and lemon.
Mushroom ravioli → Lighthall Chardonnay
Why: County Chardonnay’s savory, mineral side flatters mushrooms and butter sauces.
Squid‑ink pasta (seafood) → Lighthall Blanc de Blancs (Culmination) sparkling
Why: Saline sparkle mirrors the sea and scrubs rich sauce between bites.
Apricot panna cotta → Keint‑He “Portage” Pinot Noir Rosé
Why: Dry rosé’s stone‑fruit notes and brisk acidity refresh a creamy dessert without adding sweetness.

Bloomfield

Flame + Smith (wood‑fire, sustainably minded)

Known for wood‑fired oysters, aged steaks & burgers, ceviche, and a famed Basque cheesecake—all in a flame‑forward kitchen.

Oysters on the half‑shell → Closson Chase Chardonnay
Why: Citrus + chalky minerality spotlight briny oysters; a County classic.
Wood‑baked clams → Keint‑He Melon de Bourgogne
Why: Melon’s seaside, lemon‑shell character is tailor‑made for clams.
Dry‑aged “cowboy” steak/ribeye → Norman Hardie Pinot Noir
Why: Pinot’s freshness cuts fat while savory undertones meet char from the hearth.
Burger & fries → Lighthall Merlot
Why: Juicy dark fruit and soft tannin pair effortlessly with seared beef and umami toppings.
Albacore tuna ceviche → Lighthall Pinot Gris
Why: Crisp orchard fruit and moderate body flatter lime, cilantro, and raw tuna texture.
“Burnt” Basque cheesecake → Lighthall Progression (sparkling)
Why: Lively bubbles reset the palate; gentle yeastiness plays with caramelized crust.

Bloomfield Public House (seasonal Canadiana/gastropub)

Expect charred octopus, gravlax, beef short ribs, tagliatelle bolognese, fried smelts, shrimp toast, and standout sourdough + whipped butter.

Charred octopus → Closson Chase Chardonnay
Why: Lemon‑tinged acidity and mineral drive brighten smoke and tender octopus.
Sourdough with whipped butter → Lighthall Progression (sparkling)
Why: Effervescence + bready notes echo the loaf while refreshing richer butter.
Salmon gravlax → Lighthall Blanc de Blancs
Why: High‑acid bubbles match cured fish and crème fraîche or dill accents.
Beef short ribs → Norman Hardie Pinot Noir
Why: Pinot’s brightness and savory spice meet long‑braise richness.
Tagliatelle bolognese → Lighthall Cab Franc / Merlot
Why: Tomato + meat sauce loves Cab Franc’s herbs and Merlot’s plush fruit.
Fried smelts or shrimp toast → Lighthall Pinot Gris
Why: Crisp, citrusy whites cleanse fried crunch and enhance the delicacy of seafood.

Wellington

La Condesa (Mexican, Feast On‑certified)

A lively taquería featuring octopus + chorizo tostada, tuna tostada, crispy fish, braised beef, pollo asado, spicy shrimp tacos, and churros.

Octopus + chorizo tostada → Closson Chase Chardonnay
Why: Stone‑fruit + citrus lift octopus, while subtle oak rounds chorizo spice.
Tuna tostada → Keint‑He Pinot Noir Rosé
Why: Dry rosé’s red‑berry snap and saline edge flatter raw tuna and lime.
Crispy fish taco → Keint‑He Melon de Bourgogne
Why: Zesty, sea‑spray character is a natural with battered fish and crema.
Braised beef taco → Norman Hardie Pinot Noir
Why: Pinot’s acidity cuts richness; red fruit and gentle spice echo adobo.
Pollo asado → Closson Chase Chardonnay
Why: Lemon‑butter notes marry grilled chicken and cilantro; texture suits char.
Spicy shrimp taco → Lighthall Riesling
Why: Riesling’s cool citrus and touch of residual sugar soothe spice and lift shrimp.

Drake Devonshire (lakefront, seasonal Canadian)

The menu runs from oysters, herb‑crusted halibut, roasted octopus, porchetta sandwich, Drake burger, to gnocchi and more, all with a local farm focus.

Oysters → Hinterland sparkling or Lighthall Blanc de Blancs
Why: Bracing, chalky bubbles are the go‑to for raw oysters.
Herb‑crusted halibut → Closson Chase Chardonnay
Why: Citrus + subtle oak complement firm white fish and herb crust.
Roasted octopus → Lighthall Pinot Gris
Why: Stone‑fruit and pear notes harmonize with smoky, peppery octopus.
Porchetta sandwich → Keint‑He Pinot Noir
Why: Pinot’s bright cherry and herb spice match fennel‑laced pork.
Drake burger → Lighthall Cab Franc / Merlot
Why: Juicy red‑black fruit and herbal lift pair seamlessly with cheddar + bacon.
Gnocchi (and other rich, creamy mains) → Norman Hardie Chardonnay
Why: Fresh acidity and creamy mid‑palate mirror gnocchi’s texture without heaviness.

Why PEC wines pair so well here

Cool‑climate freshness (thanks to Lake Ontario and limestone soils) gives County wines the acid + mineral backbone that makes food pairings sing, especially with seafood, wood‑fire char, and herb‑forward menus.
Chardonnay & Pinot Noir are PEC’s calling cards, joined by sparkling, Pinot Gris, Riesling, and Cabernet Franc, offering flexible options across tapas, pasta, tacos, and pub‑style plates.
Sparkling specialists (e.g., Hinterland) and benchmark estates (Norman Hardie, Closson Chase, Lighthall, Keint‑He) round out pairings from briny oysters to rich braises.