If you’re trying to support a wineries that give back to the community, Sonoma-based dough Wines has earned a spot on the menu. Dough was created and launched by Distinguished Vineyards and Winery Partners in 2020 as the first-ever collaboration between a wine company and the James Beard Foundation (JBF).

As the winery notes, “dough believes that positive change can rise from even the smallest of actions.” As such, dough is supporting JBF’s “work to create an inclusive, equitable and sustainable food culture through an annual donation. As a brand and as a community of food and wine lovers, we support positive changes to the culinary arts and beverages professions.”

That support includes such causes as women’s leadership programs, the Smart Catch sustainability program and the Chefs’ Bootcamp for Policy & Change.

Fashioning the final blends at dough is winemaker Heidi Bridenhagen. Sporting a degree in biochemistry from the University of Colorado at Boulder, Bridenhagen works in concert with a select group of JBF chefs and sommeliers, presenting two distinct blends of each varietal to the group, followed by a group tasting, with everyone offering input, including which wines they think will pair best with food. With that feedback in mind, Bridenhagen concocts her final blends.

Here are two of her recent works now appearing at the LCBO. Both are from the North Coast AVA, which encompasses six Northern California winegrowing counties, including Napa and Mendocino—each defined by cooling wind and fog influence from the Pacific Ocean.

dough Chardonnay 2019 — North Coast, California ($26.95)
Given a few minutes to warm up out of the fridge, this strikes an adroit balance of traditional California oaked Chardonnay (with the expected vanilla and butter notes and creamy finish) with a salivating lemony curd and pineapple, courtesy the steel-aged component of the blend. And there’s enough acidity here to keep it nimble. The dough team suggests a cheeseboard pairing of goat cheeses, a wedge of Manchego, fresh-baked crostini, Marcona almonds and a pot of fig jam. 14.5% alc. 89+

dough Cabernet Sauvignon 2019 — North Coast, California ($27.95)
“Mendocino (region) fruit provides the backbone for this expressive Cabernet Sauvignon,” notes winemaker Heidi Bridenhagen. “To fully extract colour and tannins, the juice was left in contact with the skins for an extended maceration period, drawing layers of aroma and flavours from the fruit while giving this wine its elegant depth and body across the palate.”

The obvious fruit here is black cherry and blackcurrant, with expressions of cedar, forest floor and brown sugar added to the nose. On the palate, look for blueberry and blackberry blending in with that blackcurrant component. Well balanced with a few layers to it. The alcohol registers a hefty 14.9%, but it’s not overly hot. Overall, a crowd-pleaser. Dough suggests pairing it “with classic pastry-wrapped Beef Wellington, or a piled-high tri-tip sandwich on grilled sourdough.” 90