Tag: Wine Pairing

Chef’s Table

May 19.

Another opportunity to enjoy eclectic cuisine and sip on paired wines. Chef Kyle came up with a very creative A, B, C and D menu. Take note of the starting letter of most of the words describing each course.

Chef Kyle indicated that the next Chef’s Table will be in July.

Housemade bread

With Canadian Sea Salted Butter (with a seasonal addition of ramps – wild leeks that are available only for a couple of weeks in the spring – grabbed up quickly by those in the know)

Amuse – Bouche “A“

asparagus arancini, avocado aioli, arugula almond pesto

Wine Pairing

Orchidess ‘Cover des Terroirs’ – Sauvignon Blanc, France

Starter “B“

Beet borscht with bannock breadcrumb, bacon, balsamic jam and basil sprouts

Wine Pairing

DeLoach California Pinot Noir, United States

Main “C“

Cornish hen, crispy cheddar cheese curd corn polenta cake, caramelized cider cabbage, carrot chive chutney with chili vinaigrette and celery leaves

Wine Pairing

Ogier ‘Heritage’ Cotes du Rhone, France

Dessert “D“

Date pudding donut with dark chocolate ganache and dulce de leche

Pairing

Whiskey cinnamon coffee cocktail

or

Nova 7 Sparkling Rose, Benjamin Bridge, Nova Scotia

Hidden Bench Wine Pairings Spring 2018

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