Twice a year the VQA [Vinters Quality Assurance] sponsors these events to try the new releases, Fall being more reds, spring being more whites. I must say that the quality of wine is really progressing a lot more being "drinkable" meaning I would pay money for them. Some that Jancis Robsinson Raved about I didn't find to be that "awesome" they were good But I found them to be too one dimensional.
Tasted A lot but these are the ones that stood out. Also helped out the old friends from the Restaurant.
Random Pictures, including after events har har.....to much to drink
Some Standout Wines and Wineries
8th Generation [German Wine Maker / Grower]
Pinot Gris 2008 [Really Nice Acidity Thumbs up for me]
Rose 2008 [Fantastic Sold Out and 2009 has a waiting list from my understanding]
Merlot [Don't know Vintage But really nice]
CedarCreek Winery
In Generally All Wines Doing pretty well
2007 Merlot [Big Wine, Big Tannins, Good purity of fruit]
Plantium Chard 2007 [Oaked for sure in French Oaked I generally Don't like Chard or Oaked Whites heh]
Chandra Estate Winery
Chardonnay "Yue" 2006 [A Chardonnay I liked, Hint of Oak very nice Good value too]
Clos Du Soleil Winery
Never heard of this Winery, Had a good looking blond pouring so OF Course I had to try the wine.
Red 2007 [Man what a fantastic wine it actually made me stop and think about it, did some research after the event seen its good some good reviews from local wine critics defintly a buy]
Garry Oaks
Really Impressed with there Wines
Pinot Noir [Red Fruit, Spice good purity of fruit tho Cranberry, Strawberry ,Rhubarb]
Pinot Gris [Love it good Acidity]
Mission Hill
Compendium 2006 [Drinking Nicely, smooth touch of fruit, dark chocolate]
Quatrain 2006 [A merlot Syrah blend, Syrah very syrupy coming through smooth creamy, fruit]
Oculus 2006 [BIG MASSIVE WINE, almost not drinkable, no point in opening this anytime soon the Tannins are just massive good fruit coming through tho]
Poplar Grove Winery
The 2005 Merlot and Legacy showing very nice currently [Just opened a 2004 Merlot which was Fantastic, you can ask Kim and Vibemore about it!]
Quails Gate Estate Winery
Heard Lots of good things about there Pinot Noir, they were pouring both of theres
Definitely a new World style play
Pinot Noir 2007 [Raspberry Coulis very nice]
Pinot Noir 2007 Reserve [Same profile as regular but a lot smoother]
Road 13
Viognier Rousanne Marsanne 2008 [Really Impressive]
Jackpot Syrah 2007 [Jancis Robinson Liked this wine, has those Rhone Qualities minerality fruit]
Summerhill Pyramid Organic Winery
Both Bubblies I love Blanc de Blanc really good
Cipes Brut NV
Organic Cipes Gabriel Blanc de Blanc NV
Not to Shabby all in all
Showing posts with label Food Pairing. Show all posts
Showing posts with label Food Pairing. Show all posts
Dinner and Wine (No Pics Sry)
Sometimes you just need to buy a bottle of wine.
So I have my own collection so to speak my mini wine fridge is full with 30 bottles, plus more off site, but yet I wanted to buy a bottle of wine. So First I went to granville Island to do some shopping, Charcuterie, Spices all the fancy stuff (and expensive from granville island) and my last stop was Liberty Wine Merchants. My plan was to walk, shop then buy my wine by then I should know what I wanted. Well that didn't really work out to well walked into the Wine story (By the Way Liberty on Granville Island is my favourite Wine Store In Vancouver, Staff is well educated, they treat you like a normal person since they deal with so many tourist they make you feel wanted without feeling like a wine idiot).
I walk in was asked if I needed some help said not right now still trying to figure out what I needed, then after couple mins of wandering another guy asked I decided I wanted a value red play. Pointed out a Cotes du Rhone (Very interseting) but Ended up with a Argentina Cab. Sauv. from Mendoza. "Circus 2007" Good choice Since it made up my mind whats for dinner.
Dinner.
Sous-Vide Steak in butter @ 55F [From all my test 55 is the best temperature] 56 just a little to much also it was in the water for less then hour. I had some Lamb Sausage I picked up from the Local who's who of Charcuterie of Vancouver [Oyamo Meats] and had Cabbage at home [I live cabbage, raw in a coleslaw, or even brasied like today]. Removed the Sausage meat and sauteed it with some Garlic, hint of ginger, deglazed with Cab. Sauv Vinegar, Chicken stock and threw in the Cabbage thinly sliced of course!. Then finished with butter, and sliced sous-vide steak.
The Wine Info Now.
The Stats:
Circus 2007
Cabernet Sauvignon
13.5% Alc
Mendoza, Argentina
The Eye:
A nice Dark Colour not to dark tho, with a red cherry tint rim
The Nose:
Little bit of Tar, Dark Ripe Fruit, Cocoa
The Mouth:
The first thing you notice is how soft this wine is right out of the bottle especially being a 07 and a Cab even the colour too you'd think there would be more tannins but I guess not. Good amount of Fruit, not over the top just right IMO. Smoother and Almost Creamy yet there is no distiction of any Oak use. Also some nice Dark Cocoa in the background not to dark tho.
Overall/Reflection:
for 15.99 Canadian this is a fantastic deal. [11.99 to Licensees means a good deal for restaurants by the glass make some money and have people leave happy] Way to Go Argentina on the Cab, I think I might have to order more Cab from Argentina, as long as they are not over oaked.
Also it paired with the food so well
So I have my own collection so to speak my mini wine fridge is full with 30 bottles, plus more off site, but yet I wanted to buy a bottle of wine. So First I went to granville Island to do some shopping, Charcuterie, Spices all the fancy stuff (and expensive from granville island) and my last stop was Liberty Wine Merchants. My plan was to walk, shop then buy my wine by then I should know what I wanted. Well that didn't really work out to well walked into the Wine story (By the Way Liberty on Granville Island is my favourite Wine Store In Vancouver, Staff is well educated, they treat you like a normal person since they deal with so many tourist they make you feel wanted without feeling like a wine idiot).
I walk in was asked if I needed some help said not right now still trying to figure out what I needed, then after couple mins of wandering another guy asked I decided I wanted a value red play. Pointed out a Cotes du Rhone (Very interseting) but Ended up with a Argentina Cab. Sauv. from Mendoza. "Circus 2007" Good choice Since it made up my mind whats for dinner.
Dinner.
Sous-Vide Steak in butter @ 55F [From all my test 55 is the best temperature] 56 just a little to much also it was in the water for less then hour. I had some Lamb Sausage I picked up from the Local who's who of Charcuterie of Vancouver [Oyamo Meats] and had Cabbage at home [I live cabbage, raw in a coleslaw, or even brasied like today]. Removed the Sausage meat and sauteed it with some Garlic, hint of ginger, deglazed with Cab. Sauv Vinegar, Chicken stock and threw in the Cabbage thinly sliced of course!. Then finished with butter, and sliced sous-vide steak.
The Wine Info Now.
The Stats:
Circus 2007
Cabernet Sauvignon
13.5% Alc
Mendoza, Argentina
The Eye:
A nice Dark Colour not to dark tho, with a red cherry tint rim
The Nose:
Little bit of Tar, Dark Ripe Fruit, Cocoa
The Mouth:
The first thing you notice is how soft this wine is right out of the bottle especially being a 07 and a Cab even the colour too you'd think there would be more tannins but I guess not. Good amount of Fruit, not over the top just right IMO. Smoother and Almost Creamy yet there is no distiction of any Oak use. Also some nice Dark Cocoa in the background not to dark tho.
Overall/Reflection:
for 15.99 Canadian this is a fantastic deal. [11.99 to Licensees means a good deal for restaurants by the glass make some money and have people leave happy] Way to Go Argentina on the Cab, I think I might have to order more Cab from Argentina, as long as they are not over oaked.
Also it paired with the food so well
Fetzer Wine Competition 2009- Great Beginnings
Fetzer Wine Competion 2009
This event is a really good event for two reason, it promotes your restaurant with feeding of a couple hundred? people, and that we get free booze.
It happens during the Vancouver Playhouse International Wine Festival here in Beautiful British Columbia. There are like a 100 events spread over like 3 or so days. With trade tasting and everything.
(*Image - Waiting at the Loading Dock of Fairmont Hotel)
Fetzer sponsors this event with wine pairing being the goal. Ten Restaurants 2 prizes. 1st Place Judge and 1st Place peoples choice. If you win the judging prize it is a write up in Wine Access Magazine, and 1500$ Travel voucher, so it definitely gets you motivated. So what we decided to do at the restaurant was to pair with the 2008 Gewurztraminer a Confit Duck [folded in with Duck Fat, Pomegrante Reduction which had Cinnamon, Cardamon, Fennel, Star Anise, Bay Leaf, Black Pepper and some other stuff] Wrapped with Duck Proscuitto, Goat Gouda Tart, Basil Citron Vinegrette with Baby Greens.
It was a great event, I didn't win but had lots of people love the food.
I have more images but I am waiting on trying to get some from the Hired Photographer, my camera doesn't do low lightning very well I need to buy me a new camera. so hopfully I can get them up in a week or so.
My First Post! Tua Tua Bay Sauv Blanc and CHICKEN!!! (Sous-Vide Duh)
Ok this is my first wine “review” with food pairing. So bare with me. Didn’t do to well in high school with the grammar and such. More of a math geek. Also a big thanks to Lou for giving me this wine tasting / journal very nicely done helped me break down flavor and go through the wine step by step.
I knew what I was cooking and decided to pick a wine from my mini wine fridge (holds about 30 about 15 types of wine in it).
How I came across with wine was through the opimian wine society of Canada I'm a member and ordered this last year
For Dinner
Sous-Vide Free Range Chicken Breast glazed with Chestnut Honey, Bird eye Chili and Fresh Thyme (from my backyard) served with Israel Couscous; Carrot Scented (hints of brussel sprouts and tomatoes in it), and for veg (just because I should be healthy) wilted Swiss Chard [Champagne Vinegar, and no its not fizzy hah, Caramelized Onions and Garlic and Butter]
What I paired it with
Tua Tua Bay
Marlborough
Sauvignon Blanc
2007
13.5% Alc
Why Did I pick this wine you ask, well I didn’t want to drink red wine for dinner firstly I looked through all my wine saw some reds that could of went but really with the bird eye chili glaze (not really that spicy when I ate it) Chestnut Honey (has a medicinal taste can be over powering) and carrots (sweet duh!) I figured I nice NZ Sauv Blanc would work [Though the Alsatian Gewurtz was calling my name too btw and the Mini bottle of Champagne was looking mighty tasty]. I went with the Sauv Blanc.
The Wine First off
Sight:
Clear with pale yellow / tinge of green colour very light.
Taste:
The Nose med intensity had a sweet smell of Tropical fruit Guava I would say with touches of Grass/hay combination on the green side hints of Herbaceous’ness to it mixed with maybe a little of the methanol family (eucalyptus)
Taste:
Taste of lime, pears, pineapple, grass meets wet dampiness? Crisp clean medium finish didn’t linger on and on but at the same time it lingers where you don’t want it to go on forever it has the right lingerness (mm got to love the English language add ‘ness to everything and it makes it sound just right) soft texture too
For the Pairing:
The big question you are all asking is did it pair?!?! Well with the swiss chard I thought it was perfect because the high vinegar content of it made me want to drink the wine because it just washed away that acid on your tongue in a good way. The Israel couscous was too mild and the wine did over power it think Israel Couscous “Macaroni and Cheese” minus the cheese hah. The chicken it did go with the sweetness/acid from the wine went nice with the sweetness/”spiciness” of the chicken remember chestnut honey is a funny thing can be Way to strong on certain items especially the one I have. It isn’t made for Granola and yogurt in the morning; it will put hair on your chest.
All and All A tasty meal, wish I had more Couscous it was a good comfort food, and the wine almost finished the bottle as I write this.
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