We enjoyed yet another Hidden Bench tasting with food pairings.
The event started off with the 2014 Blanc de Blanc sparkling paired with Harald Thiel’s famous Gougères
The Alsatian Tart (top LH corner) was served with the 2019 Estate Riesling – the recipe was included in the handouts
Coq au Vin Blanc (a lighter mushroom version) paired with the 2017 Nuit Blanche – a Sauvignon Blanc and Semillon blend.
The next two wines, 2016 Felseck Vineyard Chardonnay and the 2016 Tête de Cuvée Chardonnay complemented Niagara Gold cheese with Niagara Stone Fruit Preserve (plum and apricot).
Now for the reds. 2017 Estate Pinot Noir and Smoke Roasted Pork Tenderloin with Cranberry Chutney.
And another pinot, 2016 Locust Lane Pinot Noir, paired successfully with Confit of Lamb Shoulder with Red Wine Glaze.
Lastly, with Braised Lamb Osso Buco, the 2016 Terroir Caché, a blend of Merlot, Malbec and Cabernet Franc.
Great ideas for food pairings as we enjoy these wines over the next months/years.