Wine Pairing Dinner
7:00pm, Saturday January 18th, 2014
The January Pairing Dinner explores some of the valley’s exquisite red wines. We begin with a sparkling Gamay, followed by a three voluptuous reds and finish with a port-style wine.
Our first selection is a 2011 sparkling gamy noir from Bella a new winery located in Summerland.
They source the grapes for this wine from Secrest Mountain Vineyards in Oliver, BC.
Tasting notes: “Whispers of strawberry, rhubarb, and cranberry mark your first impression, along with a hint of delicate floral. The red berry continues on the palate, along with gentle pink grapefruit, and proceeds to a long strawberry mousse finish. The natural acidity keeps everything light, crisp and clean.”
Pairing: Braised Brome Lake Duck Spring rolls with a blackberry, fennel and local apple slaw.
Our next selection is Quinta Ferreira‘s 2008 Obra-Prima. This is an amazing Gold Medal winning wine. Quinta Ferreira is a familly run winery that has been producing outstanding wines since 2005.
Tasting Notes: “Wonderful bell pepper and black cherry notes greet your first impression as the coffee, light cedar and sweet vanilla flavours keep this wine very enjoyable to drink from start to finish. Take note of the beautiful hard candy flavours on the long spicy finish.”
Pairing :Red currant braised local pork belly with homemade brioche and red onion marmalade.
I fell in love with 2009 V on my last visit to Van Westen. This is a beautiful example of a border style wine. Its lovely blend of 68%Merlot, 25%Cab Franc, 5.6%Malbec, 1%Cabernet Sauvignon,0.4%Petit Verdot.
Tasting Notes: “Elegant yet intense with aromas of plums, currents, orange zest, nut and chocolate overlay blueberry and vanilla. The refined palate harmoniously brings together blackberry, plum, blueberry, clove and allspice with a savory pastry note that lingers on the finish.”
Pairing: Queen Charlotte Island halibut with a tapenade crust; Merlot braised leek and a veal reduction
Noble Ridge is becoming one of my favorite stops in Okanagan Falls. I love the way they make their wines. This pairing menu would not be complete without their 2008 Meritage Reserve .
Tasting notes: “Blueberry, blackberry and dark cherry aromas introduce plum, black cherry and spice flavours with a hint of leather, cedar and vanilla. The wonderful structure of this Meritage is supported by rich, pleasant tannins”
Pairing: Vale farm braised beef short rib with creamed celery root, wild mushrooms and potato Gaufrette.
Port is a great way to top off a great meal. The valley produces a number of Port Style wines. Black Sage Vineyard 2007 Pipe is one of my favorites.
The wine is an equal blend of Cabernet Sauvignon, Merlot and Cabernet Franc, usually the last grapes to be harvested, with a Brix level of 25 to 26. Partway through fermentation, the process is stopped by adding high-alcohol grain spirits, bringing the alcohol up to 18-19% and leaving behind residual sugar. The wine is placed in neutral oak barrels for more than three years, allowing the wine to partially oxidize and develop luscious flavours of ripe cherry and soft blackberry with a hint of fig.
Pairing: Flourless Callebault chocolate torte with braised local Van cherries and a chai mulled wine cream sauce.