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October Newsletter

Book A Room
Caesars Windsor Dining Upscale Neros Newsletter 1

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

Seafood Tagliatelle, loaded with U-10 Diver Scallops, Crab Meat, Jumbo Shrimp & Topped off with a sweet Atlantic Lobster Tail. This dish is perfect for the anyone with a love of great seafood.  

QUICK TIP

When cooking at home try and experiment with different types of oils. Extra virgin olive oil is the most popular, however, there are an abundance of other flavorful, healthy oils. Flaxseed, and walnut oils are just a few.  These oils supply nutrients like vitamin E and omega-3 fatty acids and are a perfect pairing with salads and dressings.

FROM THE CELLAR

Featuring recommendations by Renee Nantais, Neros’ Full time Certified Sommelier:

Charles Baker 2011 ‘Picone Vineyard’ Riesling, Vinemount Ridge, Canada $83

Seafood truly is best when paired with a white wine, and this dry Riesling makes for a sublime match to Neros Seafood Tagliatelle. The rich blush sauce calls for an equally rich wine, “A deep attack” as winemaker describes it, “generous mouth-filling texture that is balanced by finely streamed acidity”.

QUICK TIP – WINE PAIRING

I am certain there will again come a day when Riesling will regain the noble status it historically enjoyed on the most elite of wine lists. Until then, those in the know can visit most any restaurant with an established cellar and find a well-aged, top quality Riesling at a reasonable price. While most white wines do not improve with age, good Riesling is remarkable for its longevity, and this one from the limestone soils and cool climate of the upper part of the Niagara Escarpment, is exquisite with its eight years of age.