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Charred Broccoli and Stuffed Avocados Paired with Jackson-Triggs Delaine Fumé Blanc

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One of the best ways to cook a meal in the summer is to grill it on the barbecue. The snow of winter and rain of spring are a thing of the past and we’re able to look forward to long sunny days. With a t-shirt, pair of shorts and tongs, it’s time to enjoy one of the favourite times of the year.

Most often, vegetables are steamed or stir fried, but when done on the barbecue can obtain a delicious smoky flavour and retain their delicious crunch. Broccoli is a fantastic example of this, with it’s vibrant colour and pungent flavour. Broccoli is in season from July – October and is a great source of folate, fibre, potassium, and vitamins C, K and A.

Avocados are also delicious on the grill. Quite opposite of broccoli, avocados have a more subtle flavour and are much smoother and softer. They contain a high amount of mono-unsaturated fat (shown to lower bad LDL cholesterol and increase the good HDL cholesterol), lutein, vitamin B and fibre. Their natural shape, once pitted, is perfect for being stuffed and acting as a natural container.

NV-Delaine-Fume-BlancJackson-Triggs Delaine Fumé Blanc

Jackson-Triggs, Niagara-on-the-Lake, Ontario


The 2012 Ontario Harvest was outstanding providing all varieties with great flavor, colour, depth and excellent structure. The warm, dry summer conditions provided some of the best quality fruit for Ontario. The warm spring brought early flowering which in turn brought early harvesting by the end of August for Chardonnay and Pinot Noir for sparkling base wines. The aromatic whites followed with Bordeaux reds and Shiraz being the last picked before November. The great weather conditions provided ripeness and primary fruit structure which our flagship white varieties benefitted from – Sauvignon Blanc, Gewürztraminer and Chardonnay. The last of the reds- Merlot, Cabernet Sauvignon and Shiraz-gained significant hang-time in the dry Indian summer that concluded the 2012 harvest.

Why we think it works – The Delaine Fumé Blanc features brilliant toasty character which works well with the charred broccoli, and is followed by fresh cut grass and grapefruit notes that dominate the nose, highlighting the herbs and spices of the sauces and accompaniments in this dish. The palate is round and smooth, complemented by a crisp acidity and flavours of citrus and tropical fruit through to the finish, to lighten the richness of the avocado and tofu. Read the full wine report here!

Contact Wine Club Specialist Candis Scammell for more wine information and check out the charred broccoli and stuffed avocados here!

The Author

My name is Laura and I live in the Niagara region of southern Ontario. My home sits between a peach orchard and a vineyard–millions of peaches, wine for days, good life. I went to culinary school, but learned considerably more about food and being in the world from working in restaurants and growing up with agriculture. I have a staggering/embarrassing collection of cookbooks and food-related literature.

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