Thirty-five Saanich Sommelier members gathered at the home of Marg and Don Best to sample an extraordinary selection of wines paired with delicious dishes prepared by Marg. Each wine was carefully chosen to complement and enhance the flavours of the dishes served, providing an exceptional evening of fun and learning.
The pairings consisted of the following:
Note: All wines were purchased at Everything Wines in Langford
1st Course
The Wine:
Monte Del Fra. Italy. Ca Del Magro – Custoza Superiore Bianco 2011 13% $21.00
A wonderful blend of over 9 different grape varieties, this exotic and complex wine features aromas of wild flowers, Golden Delicious apples and subtle vanilla hint. A dry, tangy and full-bodied wine with a long finish that is excellent with glazed duck
40% Graganega, 20% Trebbiano, 5% Tocai Friuliano, 10% Cortese, 15% Incrocio Mamzoni, 10% Chardonnay/Riesling/Malvasia
The Food:
Lobster Brisk – fresh Nova Scotia lobster served with a crescent role.
2nd Course
The Wine:
Painted Wolf. South African. The Den. Chenin Blanc 2013 13.5% $18.00
This wine has lively flavours of creamy pineapple, pink lady apples and melon. The wine has a great texture and a long finish with just enough acid to keep it fresh and vibrant. There is a small amount of Chardonnay blended into this wine.
The Den Chenin Blanc is delicious on its own. The wine has tons of flavour and is just off-dry so it is a versatile partner for many different dishes
The Food:
Country pate with apple chutney.
Notes: This is from a recipe Marg got from Daniel Rigollet. A well-known and respected Victoria chef. Was the Head Chef at Chateau Victoria but left that establishment over a disagreement with Management over their insistence that he heat his French Bread before serving
3rd Course
The Wine:
Casa del Bosque Reserva. Spain Pinot Noir 2011 14% $22.00
Ruby red in colour. On the nose intense aromas of cinnamon, black plum and cedar dominate with just a hint of orange blossom. In the mouth red cherry, raspberry and a touch of allspice are all in evidence. A well-integrated oak backbone is backed-up by fresh acidity together with soft, well-rounded tannins which together impart excellent structure and length.
The Food:
Baked Cheese Crusted Salmon
Note: This salmon was caught and donated by Ron Ramsdale.
We will now enjoy a delicious palate cleanser of three different sorbets – rhubarb, raspberry and rosemary lemon – enjoy!
4th Course
The Wine:
Fat Bird Sauvignon Blanc 2014 12.5% $19.00
A light New Zealand Sauvignon Blanc. Typical lime zest, passion fruit and herbaceous characters. Bit of gooseberry fruitiness and a balanced zesty crisp finish. This finish is alive and clean.
Patio sipping at its best! Pair this with light pastas, fresh fruit, savoury vegetarian cuisine, oysters, chicken or turkey, mild creamy cheese and goat cheese. Delightful with a simple summer salad.
The Food:
Thai Curry.
5th Course
The Wine:
Clos Troteligotte France (Cahors) K-2 Malbec 2012 95 Points 14% $29.00
This dense and dark wine is showing as much tannin as fruit at this stage. It’s powerful, the dark fruit ripe and seriously structured. Spice, berries, coffee and a tense, mineral texture are all part of the mix. It needs considerable aging, so don’t drink before 2019.
The Food:
Braised Lamb with Crispy Polenta.
Notes: This is a big wine that was decanted yesterday so that it would be at its peak tonight.
6th Course
The Wine:
Famille Perrin Les Cornuds. France (Rhone) Vinsobres 2011 14.5% $ 20.00
Juicy, dark pleasure in a glass. 50/50 Syrah & Grenache. Full-bodied with black fruit, anise, pepper and smoke aromas. Terrific concentration, depth and balance from one of the most respected producers in the Rhone. Thie wine opens up with decanting.
Good with gourmet hamburgers, meat lovers’ pizza.
The Food :
Spiced Meatballs.
7th Course
The Wine :
Torres Floralis. Spain Moscatel Oro. 500 ml 15% $25.00
This golden elixir has been made by the Torres family since 1946. This heady, orange oil and honey blossom sip finishes with candied mandarine and a gentle whiff of clove – and does double duty as an aprés (the Spanish don’t eat dinner until 10pm after all) or dessert wine.
Sip along Spanish blue Valdéon or Cabrales cheese and some roasted marcona almonds.
The Food:
Chocolate Orange Zuccotto, St Agur Blue Cheese on Melba and Honey Roasted Almonds