This past Friday night, I felt much classier than usual. Instead of retiring in my pajamas to a night of catching up on the week's TV shows, I headed out to the
Wescana Inn to join their
MLCC Wine Club in experiencing some new flavours.
Seeing as I'd never been to one of these things before, it was tough knowing what to expect. Unsure of how to dress, I stuck with a pretty coral dress with some lace detail and a black bolero-style sweater with black suede boots and tights (it's still winter at -24 after all). I probably could have opted for a nice sweater and still been fine, but why not dress up if you're going to be experiencing fantastic food and wine right?
Let's roll through the courses, their pairings, and the party my taste buds experienced while I enjoyed fine conversations.
1st Course:
"
Sweet Onion Marmalade Ravioli - Dressed with sage nut butter, shaved parmesan & arugula. Paired with a Trivento Golden Reserve Malbec 2011 - Argentina - Vibrant red colour, smooth tannins, and a bouquet of red fruit such as plum and cherry, combined with the sweetness of oak"
Reading that description may make your mouth water, but actually tasting it was a whole other thing. The balance of flavours in this dish made it a wonderful complement to the wine.
The dish was sweet and savory. The familiar flavour of the parmesan with the sage nut butter was very welcoming as it encompassed the sweetness inside the ravioli. My brain couldn't process which part I liked best, and once it was paired with this robust red, it only tasted better (which I didn't think possible).
2nd Course:
"Cherry Blossom Vietnamese Duck -
Served with rice noodles, asian style vegetables & cherry au jus. Paired with a Nederburg Cabernet Sauvignon 2010 - South Africa - Medium bodied, deep red and purple in colou. Sweet cherry, cassis, earth, licorice, and cedar tones. Soft tannins on the finish."
I don't remember ever eating duck before now, and as much as I love Duck Tales (a whoo-oo), I will definitely be eating it again. The texture and full flavoured taste of the duck topped on simplicity of rice noodles and veggies was a perfect mix. Personally, I didn't enjoy this red as much as the first, though it was a nice addition to the dish.
On a side note, I'm usually not too adventurous when it comes to food, I stick to the classics (mostly meat and potatoes), but I would order a dish like this again. It was divine.
3rd Course:
Smoked Roma Octopus a la Gremolata - Seasoned with gremolata and Chinese five spice, with a baked garlic calzone. Paired with a Monkey Bay Sauvignon Blanc - New Zealand - Aromas of gooseberry, bell pepper, and newly mown grass. This wine is fresh and lively with excellent balance on the palate."
First things first, I love Italian food, and that calzone was delish. Notice how I skipped right over the Octopus? Not because it wasn't great, I just really like calzones. Personally, I don't handle seafood well in general (because of the texture), and the only squid/octopus I've had before was deep fried as calamari. The seasoning on this dish however, allowed me to really enjoy it. The octopus was part of a salsa-like mixture with the gremolata on top, it was not only appealing to the eye, but quite tasty alongside the Sauv Blanc. This wine may have been my favourite of the night, except I'm partial to Moscatos, and dessert always has the upper hand, but we'll get to that. (Also, how much fun is it to say "Monkey Bay"? Seriously, it just makes discussing the wine extra fun)
4th Course:
"Korean Barbeque Shoulder of Pork - Pork shoulder dressed and marinated in Pad Thai barbeque sauce. Paired with a Santa Christina Pinot Grigio - Italy - Bright yellow in colour, intense fruit, particularly pear, green apple and orange. This pinot grigio has vibrant acidity and lasting finish."
It is as good as it sounds. There are a lot of places that offer pad thai flavoured options in Canada, and I really enjoyed this one. It was slightly different than most I've tried. The first bite was perfectly marinaded and then a little kick of spice at the end was just right. The spice was counter balanced nicely by the bright taste of the Pinot Grigio. This is a taste I would want to try and recreate at home, it was moist, flavourful and close enough to my comfort zone that it may get an add on to my "list of things to learn how to do/make" (it's a long list...).
5th Course:
"Dukkah Crusted Moroccan Salmon - Dukkah rubbed side of salmon, served with chili &lime dressing. Paired with a La Playa Cabernet Sauvignon Rose - Chile - Vivid pink colour with violet hues. Rich fruit aromas with distinctive notes of candied raspberry, strawberry and touches of herbs."
Talk about spice! The dukkah crusting on this salmon was fantastic. It had a curry-like kick to it that lent itself well to the salmon, which was perfectly flaky. A little spice, a little crunch and large sides - I could have made this a meal on it's own, but I do think it would be delicious over rice. The rose was very lively as well, it was a good pop of fruit to counteract the spice in the dukkah.
6th Course:
"Agave & Lime Creme Brulee - Burnt Sugar topped, infused with tequila and accompanied by lime. Paired with a Pfeiffer Moscato 2012 - Australia - This moscato is a highly perfumed wine, with aromas of musk and rose petals. It is light and refreshing, with fruity, tropical flavours and a light spritz."
I'm not sure there is anything greater than burnt sugar in this world. If there is, I haven't found it yet.
I'd like to mention that the presentation of this dessert was adorable. Each one was made in a coffee mug and there was a lime, blackberry and raspberry on top of each burnt sugar top. This creme brulee was perfection, the texture was smooth, and it was decadent. The moscato they paired was delicious and summery. the Pfeiffer was a wonderful dessert wine, but I could also imagine sipping it on the deck on a warm summer's evening. Delightful.
Overall, I quite enjoyed my first Wine Tasting and I believe it will be great experience to have under my belt when I move to Penticton next week (aka - wine country, BC). I commend Chef Julius Jeppe of the Wescana Inn and Celeste from the MLCC for the wonderful job they did on the menu and wine pairings. Any evening filled with food and wine that good is worth a second visit, and a third, and many more.
Oh and don't worry, despite the -20 temperature, I walked home full and content.
