This summer, while I was at the beach, a friend of a friend told me that her favourite tidal bay was from Planters Ridge. Ever since she told me this, I couldn’t wait to unwrap this wine. This is the 6th bottle of Tidal Bay that we tried. They are all really good, but I did enjoy this one very much.
In September, I visited this boutique-style winery. I love how small and unique they are. They also have a cool wine club where every four months, they send three bottles of wine hand-picked by the winemakers, and the clients can pick three of their favourite wine as well.
They also have a barrel club wine club where you pay a fee, and your name or whatever you want to be written is put on the wine barrel. One person has proposed to his girlfriend using the barrel.
It’s such a unique concept. Their barrel rooms also offer private dinners and tastings. I told my husband I want my 40th birthday there. Fingers crossed that in 2023, I’ll be celebrating it there.
Planters Ridge tidal bay is made of varietal of grapes. Their blend is from l’Acadie, Frontenac Gris, Frontenac Blanc, NY muscat and Seyval. A unique blend compared to the other NS wineries. It has a refreshing taste that pairs well with seafood.
It’s also good on its own and would be great with a nice roasted vegetable salad or a mushroom dish. I chose to make a seafood linguine made with fresh pasta! It paired beautifully and was enjoyed quite well by my husband and me!
You can enjoy this seafood pasta with the pasta of your choice but I prefer linguine.
Here are the ingredients you will need to make this delicious seafood sauce.
This will serve 4 people.
- 2 cups of marinara
- 1 cup of Planters Ridge Tidal Bay
- 6 garlic cloves, minced
- 1 large minced shallot (2 small ones will do)
- 12 mussels
- 8 scallops
- 12 shrimps
- 12 clams
- 3 tbsp of freshly minded parsley
In a saucepan, add some olive oil and sautée the shallots until they are softened. Add the garlic and sautée for 1 minute. Add the wine, stir and once it starts to boil, add two cups of the Backend Kitchen Marinara Sauce.
Stir and bring to a boil. Once it’s boiling, add the seafood and close with a lid. In about 8-10 minutes all the shells should be open. You can add some salt and pepper and stir the fresh parsley. Add the linguine and stir to combine.
I hope you enjoy this pasta as much as I did!
I also wanted to share some other wines I enjoyed from Planters Ridge.
In this picture there in the Quintessence red, Riesling, and their Chardonnay is amazing.
As the holidays are approaching, if you are cooking a turkey dinner or maybe a Mushroom Wellington, I highly recommend the Quintessence red!
I hope you enjoyed this post and try some of the delicious wine that Planters Ridge offers.
As always please drink responsibly and don’t drink and drive. Like and share!
You can find Planters Ridge on Instagram, Facebook, or Twitter.
Love Backend Kitchen xx
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