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Troika Cabbage Rolls
The wine selection for pasta dishes will depend on the sauces and flavourings. The most food-friendly wines are those that don’t overpower the food. A general rule of thumb when serving multiple wines is white before red, dry before sweet, delicate wine with delicate food and a full-bodied wine with hearty food. You want to balance flavors, weight and intensity.
A lighter Chardonnay or Chardonnay blend matches strength to strength; for contrast, try a zingy Sauvignon Blanc.
Sauces that are mild, lemony, somewhat acidic in flavour and creamy in texture match well with crisp white wines such as Sauvingnon Blanc, Chenin Blanc, Pinot Gris and Rieslings.
A medium-bodied Italian red such as an inexpensive Chianti, Montepulciano d’Abruzzo or a simple Sicilian red. Zinfandel is also good with tomato-based pasta sauces.
When serving a tomato sauce, try serving a Barbera or a red wine from Southern Italy, such as a Salice Salentino. For sun-dried tomatoes, the intensity of flavour calls for an intense wine, such as a sweeter Riesling.
If you are serving tomato with basil use crisp dry whites such as Pinot Grigio or Verdicchio.
Serve a young red wine, such as a Dolcetto from Italy, a Beaujolais from France or a Zinfandel from California.
Wines with herbaceous notes taste richly floral when paired with green herbs. Check out Sauvignon Blanc, Chablis, Grenache Blanc, Torrontés and Trebbiano.
Crisp dry whites such as Frascati, Verdicchio, Vernaccia di San Gimignano. A dry rosé is good too. Crab or lobster sauces can take a fuller white such as a good quality Soave or Chardonnay.
Serve Soave, Bianco di Custoza, Nebbiolo or Chardonnay, or a light Merlot or Pinot Noir
Like other light-bodied white wines, Pinot Grigio pairs well with lighter foods such as olive oil.
Troika Foods started out in Edmonton, Alberta over two decades ago. In July 2010, Troika Foods purchased Pasta Time, another Alberta-based business specializing in filled frozen pasta, fresh cut pasta, and assorted sauces. Though the company, people, and products have evolved, we continue to use traditional recipes and techniques in order to create delicious products without any preservatives or additives.
We are an Alberta gem offering a wide array of products. We continue to make cabbage rolls in a Ukrainian style using traditional methods, and we also make a full line of filled pasta offering our retail and food service customers a variety of shapes and fillings to choose from, made with the freshest ingredients.
Wherever possible, we buy local Alberta products and support local businesses including: Alberta farm fresh eggs, over 1000 lbs. of Alberta cabbage a day and our wheat flour and semolina for our pasta comes from Southern Alberta, considered one of the best wheat sources in North America.