The Hidden Bench customer-facing team rolled out their new wines in a pre-release Wine Club event – proprietor Harald Thiel, winemaker Jay Johnston, retail manager Meg McGrath, assistant retail manager Maura Casey.
They hit another one out of the park. The pairings were truly innovative. The only thing that would have made it perfection would have been a slice of baguette to sop up the amazing sauces with the mussels and the pork ragout.
Served while the participants were gathering:
2013 Natur, Zero Dosage – paired with Harald’s Upper Canada Cheese Niagara Gold Gougères – Tasting Note
At the tasting:
2016 Roman’s Block Riesling – paired with shaved Ontario pork ‘lard’ on a sourdough crostini with Riesling jelly
2016 Felseck Vineyard Riesling – paired with butternut squash ‘gravlax’ on a sourdough crostini with Riesling glaze
2016 Rosomel Vineyard Fumé Blanc (90 pts, Rick VanSickle) – paired with pistachio and Upper Canada Cheese Nosey Goat crusted schnitzel – Tasting Note
2016 Estate Chardonnay (92 pts, Michael Godel) – paired with grilled cheese with Upper Canada Cheese’s Comfort Cream
2017 Locust Lane Rosé – paired with Moules Provencal (marinated in the rosé) – Tasting Note
2017 Nocturn Rosé – paired with grilled octopus salad with lemon-caper dressing – Tasting Note
2015 Rosomel Vineyard Pinot Noir (93 pts, Rick VanSickle) – paired with chicken and fingerling potato confit with a Pinot Noir and pearl onion jus – Tasting Note
2015 Felseck Vineyard Pinot Noir (91 pts, Rick VanSickle) – paired with slow braised mushroom, tomato and pork ragout – Tasting Note