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A few weeks ago, the Department of Fisheries and Oceans announced a partnership with NB Liquor to do various promotions at a number of events and ANBL stores in the next year. The goal is to showcase some of the finest seafood our province has to offer and to enjoy these with a good glass of wine. A number of recipes were developed by Chef Richard Chiasson for DFO, and these will be soon available at select ANBL's stores. DFO will also have a booth at various events during the year, including Caraquet wine Festival, Festivin. The detailed recipe cards will be offered in the next months in Selected ANBL stores and will also be available on the DFO and ANBL websites. Here's a brief description of the recipes and pairings

New Brunswick oysters au gratin

New Brunswick oysters seasoned with a cracked pepper, garnished with diced red peppers, green onion, fresh bacon bits and lemon juice, topped with gruyere cheese and broiled

Wine:

• White — light to medium body white wine like Pinot Blanc, Pinot Gris, Riesling or medium body Chardonnay like Chablis

• Red — light fresh red wine with low tannins like Pinot Noir, Gamay, Beaujolais and Valpolicella, served slightly chilled.

North Atlantic bar clam dip

A perfect blend of zesty cheese and bar clam dip accompanied with fresh cut vegetables and grilled French bread

Wine:

• White — medium to full body white wine like white Bordeaux, white Burgundy, new world Chardonnay, oak aged Sauvignon Blanc.

• Red — light body red wines with low tannins and good acidity like Gamay, Pinot Noir, Vapolicella and Bardolino.

New Brunswick Atlantic farm raised smoked salmon deviled eggs

Smoked salmon served with the traditional garnish, eggs, onion, capers and fresh dill

Wine:

• White — Crisp white with good acidity, for example a nice dry sparkling wine like Cava or Champagne, other options can be a white Bordeaux or Riesling from Alsace.

• Red — Light to medium body red wines with soft tannins, good fruit level and not too much oak like Pinot Noir, some Merlot, Valpolicella and some Tempranillo.

New Brunswick lobster mini quiche served with apple cider vinaigrette salad

Traditional lobster quiche accompanied with a mesclun salad and an apple cider vinaigrette

Wine:

• White — favourite choices would be elegant white wines from Alsace, white Burgundy, well-made Chardonnay, Riesling, medium body Sauvignon Blanc and Pinot Blanc.

• Red — A delicate red wine like Pinot Noir is recommended for this dish.

North Atlantic snow crab stuffed mushroom caps au gratin

Large stuffed mushrooms filled with north Atlantic snow crab, cream cheese, chives, chopped tomato, topped with emmental cheese and broiled.

Wine:

• White — Medium to full body Pinot Blanc, Pinot Gris and Chardonnay is a good match.

• Red — Pinot Noir and mushroom is a classic pairing and this delicate red grape is a good companion to seafood and fish.

New Brunswick shrimp tomato bocconcini with a fresh basil vinaigrette

Vine ripened tomatoes, bocconcini cheese and NB shrimp drizzled with fresh basil vinaigrette.

Wine:

• White — Light and fresh white wine like Pinot Grigio, Soave, Pinot Blanc and Sauvignon would be a good choice.

• Red — Light and fruity reds from Italy served chilled, like Bardolino and Valpolicella.

Have a great weekend.

Weekly wine picks:

• No. 776545995001 — Mission Hill Five Vineyards Pinot Blanc — Canada VQA ($16.79)

• No. 8004305000088 — Mezzacorona Pinot Grigio Trentino — Italy ($14.49)

• No. 3359770001180 — Acadie Reserve Pinot Noir —France ($13.49)