2015 Ontario Wine Awards

The 2015 Ontario Wine Awards were announced earlier this month. The OWAs were started by Tony Aspler in 1995 to showcase Ontario VQA Wines. There are 25 different categories judged and this year 79 Ontario wineries entered.OWA Logo Darker-no year-1

In addition to the separate categories they choose an overall red and white wine of the year, as well as naming a winemaker of the year, a label design category, and a wine journalist award.

Here’s the complete list of winners:

Sparkling Wine Award

  • Gold: Huff Estates 2010 Cuvée Peter F Huff
  • Silver: Colio Estate N/V Lily Sparkling
  • Bronze: Konzelmann Estate N/V Methode Cuve Close Rosé

Dry Riesling Award

  • Gold: Thirty Bench Wine Makers 2013 Riesling
  • Silver: Stanners Vineyard 2012 Riesling
  • Bronze: Two Sisters Vineyards 2013 Riesling
  • Bronze: Flat Rock Cellars 2014 Nadja’s Vineyard

Semi-Dry Riesling Award

  • Gold: Flat Rock Cellars 2014 Riesling
  • Silver: Vieni Estates 2013 Riesling Semi-Dry
  • Bronze: Kacaba Vineyards 2014 Reserve Riesling

Dry White Varietal Award

  • Gold: Inniskillin 2013 Reserve Viognier
  • Silver: Cornerstone Estate 2011 Stoned White
  • Bronze: Pillitteri Estates 2013 Viognier

Gewurztraminer Award

  • Gold: Trius 2013 Showcase Outlier Gewurztraminer
  • Silver: Thirty Bench Wine Makers 2013 Small Lot Gewurztraminer
  • Bronze: Pillitteri Estates 2013 Gewurztraminer

Pinot Blanc/Pinot Gris Award

  • Gold: Konzelmann Estate 2013 Pinot Blanc
  • Silver: Konzelmann Estate 2013 Pinot Grigio
  • Silver: Kacaba Vineyards 2014 Jennifer’s Pinot Gris
  • Bronze: No Bronze Awarded

Sauvignon Blanc/Semillon Award

  • Gold: Peller Estates 2013 AP Signature Series Sauvignon Blanc
  • Silver: Niagara College Teaching Winery 2013 Balance Sauvignon Blanc
  • Bronze: Jackson-Triggs 2013 Grand Reserve Sauvignon Blanc

Oaked Chardonnay Award ~ Under $20

  • Gold: Flat Rock Cellars 2012 Chardonnay
  • Silver: Magnotta 2013 Chardonnay Limited Edition
  • Bronze: Keint-he 2013 Voyageur Chardonnay

Oaked Chardonnay Award ~ Over $20

  • Gold: 16 Mile Cellar 2011 Civility Chardonnay
  • Silver: Huff Estates 2012 South Bay Chardonnay
  • Bronze: The Foreign Affair 2010 Chardonnay
  • Bronze: Ravine Vineyard Estate 2013 Chardonnay

Unoaked Chardonnay Award

  • Gold: Konzelmann Estate 2013 Unoaked Chardonnay
  • Silver: Kacaba Vineyards 2014 Unoaked Chardonnay
  • Bronze: Two Sisters Vineyards 2013 Unoaked Chardonnay

Rosé/Blanc de Noir Award

  • Gold: Henry of Pelham Family Estate 2014 Rosé
  • Silver: Flat Rock Cellars 2014 Pink Twisted
  • Bronze: John Howard Cellars of Distinction 2014 Rosé

Gamay Award

  • Gold: Vieni Estates 2012 Gamay Noir
  • Silver: 13th Street 2013 Gamay Noir Sandstone Vineyard
  • Silver: Château des Charmes 2013 Gamay Noir, Estate Bottled
  • Bronze: No Bronze Awarded

Pinot Noir Award

  • Gold: Huff Estates 2013 Pinot Noir
  • Silver: Domaine Queylus 2012 Pinot Noir
  • Bronze: Stanners Vineyard 2012 Pinot Noir Four Mile Creek

Red Hybrid Award

  • Gold: Pelee Island 2013 Baco Noir Reserve
  • Silver: Hernder Estates 2012 Baco Noir
  • Bronze: Henry of Pelham Estate 2013 Baco Noir
  • Bronze: Sandbanks Estate 2013 Baco Noir Reserve

Cabernet Sauvignon Award

  • Gold: Trius 2012 Showcase East Block Cabernet Sauvignon
  • Silver: Thirty Bench Wine Makers 2012 Small Lot Cabernet Sauvignon
  • Bronze: GreenLane Estate 2012 Cabernet Sauvignon

Cabernet Franc Award

  • Gold: Thirty Bench Wine Makers 2012 Small Lot Cabernet Franc
  • Silver: Trius 2012 Showcase Red Shale Cabernet Franc
  • Bronze: Pillitteri Estates 2012 Exclamation Cabernet Franc

Merlot Award

  • Gold: Kacaba Vineyards 2010 Reserve Merlot
  • Silver: Thirty Bench Wine Makers 2012 Small Lot Merlot
  • Bronze: Jackson-Triggs 2012 Grand Reserve Merlot

Syrah/Shiraz Award

  • Gold: Jackson-Triggs 2012 Delaine Syrah
  • Gold: Magnotta 2013 Shiraz Limited Edition
  • Silver: No Silver Awarded
  • Bronze: Jackson-Triggs 2012 Grand Reserve Shiraz

Meritage and Cabernet/Merlot Blends Award

  • Gold: Thirty Bench Wine Makers 2012 Benchmark Red
  • Silver: Calamus Estate 2012 Meritage
  • Bronze: Wayne Gretzky Estate 2012 Estate Series Cabernet Merlot

Late Harvest Award

  • Gold: Peller Estates 2013 Private Reserve Late Harvest Vidal
  • Silver: Pillitteri Estates 2014 Select Late Harvest Vidal
  • Bronze: Trius 2013 Showcase Late Harvest Vidal

Vidal Icewine Award

  • Gold: Château des Charmes 2012 Vidal Icewine, Estate Bottled
  • Gold: Sue-Ann Staff Estate 2012 Vidal Icewine
  • Silver: No Silver Awarded
  • Bronze: Konzelmann Estate 2010 Vidal Icewine
  • Bronze: Jackson-Triggs 2012 Grand Reserve Vidal Icewine
  • Bronze: Marynissen Estates 2013 Vidal
  • Bronze: Inniskillin 2013 Vidal Icewine

Vinifera Icewine Award

  • Gold: Inniskillin 2012 Riesling Icewine
  • Silver: Hinterbrook Estate 2012 Cabernet Franc Icewine
  • Bronze: Vieni Estates 2011 Cabernet Icewine
  • Bronze: Willow Springs 2012 Riesling Icewine
  • Bronze: Jackson-Triggs 2013 Grand Reserve Cabernet Franc Icewine

Appassimento Red Award

  • Gold: Pillitteri Estates 2010 Riserva Famiglia Cabernet Franc
  • Silver: Reif Estate 2012 Kiln Dried Syrah
  • Bronze: Angels Gate 2012 Bin XCV

Blended Red Award

  • Gold: The Foreign Affair 2012 Petit Verdot
  • Silver: Kacaba Vineyards 2012 Cabernet Syrah
  • Bronze: EastDell Estates 2011 Black Label Cabernet Shiraz
  • Bronze: Inniskillin 2012 Reserve Shiraz Cabernet

Red Wine of the Year Award: Pillitteri Estates 2010 Riserva Famiglia Cabernet Franc

White Wine of the Year Award: Peller Estates 2013 AP Signature Series Sauvignon Blanc

Best Label Design Award

  • Gold: Sue-Ann Staff Estate 2013 Fancy Farm Girl Foxy Pink
  • Silver: Two Sisters Vineyards 2012 Vidal Icewine
  • Bronze: Trius 2013 Barrel Fermented Chardonnay

Wine Journalism Award: Evan Saviolidis

Winemaker of the Year Award: Emma Garner — Thirty Bench Wine Makers

Sip and Sizzle May 2015

Sip and Sizzle is an annual passport event that over two dozen wineries in the Niagara-on-the-Lake hold in May. As the name implies — the idea is to inspire folks for the summer barbeque season with a sample of something from the grill and a great Ontario wine. I love the idea and this year the wineries seem to have taken the idea to heart more than in the past, as they have truly tried to serve something that has a BBQ component.

Niagara Teaching College Sip and Sizzle IMG_2624Niagara College Teaching Winery was my first stop and I loved the sign that they had out front with some terrific ideas for Mother’s Day. They are serving their 2010 Dean’s List Pinot Noir with smoked salmon rillette on grilled zucchini. I was curious as to what this would look like and the appetizer was just beautiful. The grill marks on the zucchini are not visible in the photo, but they were perfection and the perfect bed for the rich smoked salmon mouse mound. The wine, one of the older vintages featured in this year’s Sip & Sizzle, went very well with the salmon. Niagara Teaching Winery Sip and Sizzle 2015 IMG_2627

 

 

 

 

 

Having started with a Pinot Noir, I decided to stop at Between the Lines to try their 2012 Pinot Noir, which they paired with a grilled tortilla served with pulled pork and a tropical fruit salsa. Perhaps it was the pairing, but I preferred the 2012 Between the Lines Pinot Noir to the Niagara College’s 2010 and it was a bargain at $15.95.

The biggest surprise of the day came at Palatine Hills Estate Winery. They deserve kudos for their creativity in terms of how they got the grilling element in — it was bacon. I know, bacon may not seem too unusual, but it was the crumb topping on a cone of Avondale Maple Ice Cream! Yuck, you say? Well — I say, give it a try. It was delicious!  And then, they get even more credit for pairing it with their 2012 Riesling. It was a fabulous combination.  It is sure to surprise and delight!  Oh — and they even did a great job with the ice cream shop theme at the tasting booth. Well done!!Paletine Hills Winery Sip and Sizzle 2015 IMG_2634

Those are just some of the highlights of the day.  There were many other tasty combinations — but the best thing to do is go out and explore for yourself. And don’t worry — there’s no way you’ll get to all of them today — but the passport is good for Fridays-Sunday for the whole month — so you can always go again and stop at the ones you don’t get to today!

 

Cuvée’s Grand Tasting: A Sensory Thrill

IMG_2482Well, once again this year, the Grand Tasting was excellent. My sister came in from the States and it was terrific to be able to buy a ticket at the door. My sister had never been to a wine gala and, though I told her the crowd would be well dressed, I think she was surprised at how many people were in black tie attire. (I have to say – the women looked spectacular – the men, well, let’s just say they weren’t as consistently formal as the women.)IMG_2487

Walking into the Grand Ballroom was like walking into a beautiful dream. The room, which is basically black, was magically lit with vibrant purple and white lights shining on different food stations with chefs in their crisp white jackets and toques. And, in every direction you look there were magnificent floral arrangements.

Throughout the room there were seven oasis-like stations with six to eight wineries at each. Each wine station featured wineries pouring only reds or only whites. That made it easy to compare, and it also made it easy to find a wine to pair with whatever you were eating.

IMG_2473The 13 food stations (as well as a Canadian cheese station) were interspersed between the wine stations. At each station a myriad of chefs were carefully plating each dish. It was wonderful watching them lovingly layering each component. It’s clear that today’s chefs take the old adage that you eat with your eyes very seriously. They also take their ingredients seriously and because they were right there, you had the unusual chance to chat with them and ask them how they prepared the dish, or why they chose each component.IMG_2471

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Hands down the biggest surprise for me and my sister was how delicious Chef Downs’ pickled tongue slider was. The tongue was cooked to perfection and the combination of the pretzel bun, the horseradish aioli and the fried egg was amazing. Chef Downs’s other entrée – rare seared tuna, chilled octopus salad, and pickled kumquat with chili-lime vinaigrette – was also a delightful surprise to me because it featured one of my favourite ingredients: sea asparagus. (You don’t see that too often around here.)IMG_2485

I also adored Chef Parsons’ wild boar sausage with braised leek, gold fingerlings, Sir Laurier cheese (one of my favourite Canadian cheeses) and black garlic gratin. My sister’s favourite entrée was Chef Tim Mackiddie’s fried veal croquette, which was served with snails sautéed in garlic and icewine. And both of us loved Chef Taylor’s pepper crusted bison tenderloin, served on a bed of parsnip puree with some king oyster mushrooms on top.

IMG_2483And of course, the desserts were the grand finale. It was hard to choose between the white chocolate-coated cakes, the Croque en Bouche, the truffles, and the torts. Fortunately, Chef Del Priore was only too happy to let you have all that you like. (My favourite was the white chocolate cake with the hazelnut filling.) Chef Vergalito’s gelato was also a hit – who ever heard of mojito flavoured gelato? Yum!

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As you might expect when each winery is pouring the winemaker’s favourite, there were many lovely wines, and some interesting stories behind the selections. Josephs Estates’ winemaker, Katherine Reid, had an especially interesting reason for choosing their Chenin Blanc 2011. She explained to us that the 2011 vintage is the last one there will ever be from those vines because they were damaged over a couple of winters and they ended up tearing them out.

Pillitteri Estates Winery was pouring their Riserva Famiglia Appassimento Cabernet Franc 2010. This is the first appassimento style Pillitteri has made and given that they only label wines from their very best vintages “Riserva Famiglia”, you know that this is a very special wine.

In terms of our favourite wines that evening, my sister loved the Rennie Estate G Assemblage 2012, an appassimento style Bordeaux blend. My favourite wine of the evening was Kacaba Vineyards’ Cabernet France Reserve 2010.IMG_2506

And, just when we thought we had had had we could eat and drink, they opened a side room for the Apres Cuvee party. The after party featured a live band and two additional wine stations serving a variety of Ontario bubbly and Icewines. And, for those who had had enough wine, this year they also had stations serving Ontario craft beer.IMG_2510

What the Winemakers Served at Cuvée

IMG_2476The idea behind the wines served at the Cuvée Grand Tasting is that each winemaker serves his or her favourite. If you weren’t able to attend the Grand Tasting last night – don’t worry – you can stop in at any of the wineries and try them – and buy them – there.IMG_2467

 

 

 

 

 

Here’s a list of what each winery was pouring last night:

  • 2027 Cellars Ltd. – Wismer Vineyard “Fox Croft Block” Chardonnay 2012
  • Big Head Wines – Chenin Blanc 2013
  • Cave Spring Cellars – Riesling CSV 2012
  • Chateau des Charmes Wines Ltd. – Merlot 2012, St. David’s Bench Vineyard
  • Colaneri Estate Winery – Insieme 2012
  • Coopers Hawk Vineyards – Cabernet Franc Reserve 2012
  • Cornerstone Estate Winery – Cabernet Franc 2012
  • Coyote’s Run Estate Winery – David Sheppard Vintage 30 Cabernet Sauvignon 2012
  • Creekside Estate Winery – Broken Pass Syrah 2011
  • Domaine Queylus – 2012 Pinot Noir Reserve 2013
  • EastDell Estates by Diamond Estates Winery – EsatDell Estates Black Label Riesling 2013
  • Flat Rock Cellars Ltd. – The Rusty Shed Chardonnay 2012
  • Foreign Affair Winery – Petit Verdot 2012
  • Henry of Pelham Family Estate Winery – Chardonnay, Speck Family Reserve 2013
  • Inniskillin Wines – Riesling Reserve 2013
  • Jackson-Triggs Niagara Estate Winery – Grand Reserve Merlot 2012
  • John Howard Cellars of Distinction – Megalomaniac – Megalomaniac Grounded Reserve Merlot 2010
  • Josephs Estate Wines Inc. – Chenin Blanc 2011
  • Kacaba Vineyards Inc. – Cabernet Franc Reserve 2010
  • Konzelmann Estate Winery – Cabernet Merlot Family Reserve 2012
  • Lailey Vineyard Winery – Impromptu 2012
  • Lakeview Cellars by Diamond Estate Winery – Lakeview Cellars Sauvignon Blanc 2013
  • Le Clos Jordanne Wines – Village Reserve Pinot Noir 2012
  • Legends Estates Winery – Semillion Terroir 2013
  • Magnotta Winery Estates Ltd. – Enotrium Gran Riserva 2011
  • Malivoire Wine Company – Stouck Meritage 2011
  • The Marynissen Estates – 2013 Pinot Gris
  • Mike Weir Wine Inc. – Chardonnay 2013
  • Niagara College Teaching Winery – Balance Pinot Noir 2013
  • Nyarai Cellars – Cadence 2011
  • Pelee Island Winery – Cabernet Sauvignon, Petit Verdot Vinedresser 2012
  • Peller Estates – Peller Estates Private Reserve Gamay Noir 2013
  • Pillitteri Estates Winery Inc. – Riserva Famiglia Appassimento Cabernet Franc 2010
  • Pondview Estate Winery Ltd. – Bella Terra Pinot Gris 2013
  • Ravine Vineyard Estate Winery – Ravine Vineyard Chardonnay 2013
  • Reif Estate Winery – Cabernet Sauvignon Reserve 2012
  • Rennie Estate Winery – G Assemblage 2012
  • Ridge Road Estate Winery –  Riesling 2014
  • Riverview Cellars Estate Winery – Angelina’s Reserve Gewurztraminer 2013
  • Rockway Vineyards – Wild Ferment Red 2012
  • Southbrook Vineyards – Triomphe Chardonnay 2013
  • Stoney Ridge Cellars Ltd. – Riesling 2013
  • Strewn Inc. – Strewn Cabernet Sauvignon Terroir 2012
  • Sue-Ann Staff Estate Winery – Fancy Farm Girl Frivolous White 2012
  • Stratus Vineyards Limited – Stratus White 2012
  • Thirteenth Street Wine Corp. – Gamay Noir Sandstone Vineyard 2012
  • The Thirty Bench Wine Makers – Thirty Bench Small Lot Pinot Noir 2012
  • Trius Winery at Hillebrand – Trius Grand Red 2012
  • Two Sisters Vineyards – Cabernet Franc 2010
  • Vieni Estates – Chardonnay Reserve 2012
  • Vineland Estates Winery Ltd. – Cabernet Franc Reserve 2012
  • Westcott Vineyards – Estate Chardonnay 2013

And remember – Cuvee continues all weekend with:

IMG_2469Cuvee en Route – a passport tasting program with over 30 wineries serving special themed tasting flights.

Cuvée en Route Dining – with the following restaurants serving special prix fix menus created especially for the weekend:

  • Benchmark Restaurant – the restaurant at the Canadian Food and Wine Institute, which is on Niagara College’s campus.
  • Peller Estates Winery Restaurant
  • Ravine Vineyard Estate Winery Restaurant
  • Trius Winery Restaurant
  • Kitchen76 – the restaurant at Two Sisters Vineyards

Wineries at the Cuvée Grand Tasting 2015

I’ve blogged a bit about some of the chefs who will be serving at the Cuvée Grand Tasting on Friday night (Feb. 27th) – but of course, the evening is also about celebrating Ontario wines and winemakers. So, I thought it only fair that I report on the 52 (!) wineries that’ll be there.

Though the list features wineries mainly from the Niagara region, the Lake Erie/Pelee Island region is represented by Coopers Hawk Vineyards and Pelee Island Winery.

Here are the wineries that will be there. Note that the Cuvée organizers have not released information about the wine winery will be pouring – but it’s supposed to be the winemakers’ favourite. (I’ll report on what they’re serving as soon as the list is released.

2015 winery partners 

  • 2027 Cellars Ltd.*
  • Big Head Wines
  • Cave Spring Cellars
  • Chateau des Charmes Wines Ltd.
  • Colaneri Estate Winery
  • Coopers Hawk Vineyards
  • Cornerstone Estate Winery
  • Coyote’s Run Estate Winery
  • Creekside Estate Winery
  • Domaine Queylus
  • EastDell Estates by Diamond Estates Winery
  • Flat Rock Cellars Ltd.
  • Foreign Affair Winery
  • Henry of Pelham Family Estate Winery
  • Inniskillin Wines
  • Jackson-Triggs Niagara Estate Winery
  • John Howard Cellars of Distinction – Megalomaniac
  • Joseph’s Estate Wines Inc.*
  • Kacaba Vineyards Inc.
  • Konzelmann Estate Winery
  • Lailey Vineyard Winery
  • Lakeview Cellars by Diamond Estate Winery
  • Le Clos Jordanne Wines
  • Legends Estates Winery*
  • Magnotta Winery Estates Ltd.
  • Malivoire Wine Company
  • The Marynissen Estates*
  • Mike Weir Wine Inc.
  • Niagara College Teaching Winery
  • Nyarai Cellars
  • Pelee Island Winery
  • Peller Estates
  • Pillitteri Estates Winery Inc.
  • Pondview Estate Winery Ltd.
  • Ravine Vineyard Estate Winery*
  • Reif Estate Winery
  • Rennie Estate Winery
  • Ridge Road Estate Winery
  • Riverview Cellars Estate Winery
  • Rockway Vineyards
  • Southbrook Vineyards
  • Stoney Ridge Cellars Ltd.
  • Strewn Winery
  • Sue-Ann Staff Estate Winery
  • Stratus Vineyards Limited
  • Thirteenth Street Wine Corp.
  • The Thirty Bench Wine Makers
  • Trius Winery at Hillebrand
  • Two Sisters Vineyards*
  • Vieni Estates
  • Vineland Estates Winery Ltd.*
  • Westcott Vineyards

*these are wineries that were not at the Grand Tasting last year.

Tickets are still available for the Grand Tasting ($200, with a Cuvée en Route pass thrown in for added fun the rest for the weekend). (Rumour has it that tickets will be available at the door, but to avoid the possibility of disappointment, it’s best to buy your ticket in advance on-line.)

For Chef Parsons, it’s all in the technique …

In talking with some of the chefs that will be cooking at Cuvée 2015’s Grand Tasting (Friday, Feb. 27th) I was struck by how calm they are about cooking for hundreds and hundreds of guests. What I also found interesting was the different factors they considered when designing the dishes they’ll be serving.

When cooking at Cuvée, It goes without saying that the goal is to impress (or, as Chef Del Priore put it: the Wow factor). But that’s not the only factor the chefs mentioned as being important. Using unique ingredients was key for Chef Downes. (I think it’s safe to say that his choice of pickled tongue fits the unique ingredient criterion!) Local ingredients – and the challenge of sourcing them in the dead of winter – was a consideration Chef Midgley mentioned.

MVI_2441-001For Chef Jason Parsons, Executive Chef at Peller Estates Winery, the choice of cooking technique also played an important role in deciding what he’d serve. When he learned he’d been invited to participate in Cuvée this year, he quickly decided that sous vide was the way to go. The technique, which Parsons admitted can sound like boil-in-a-bag, allows the chef to bring the food to a certain temperature and then maintain it without overcooking or changing the taste or texture. As a result, it’s a great way to ensure that every guest gets a serving that’s cooked to perfection, regardless of whether they are the first person served or the 700th person served.

Parsons and his team will be serving two dishes at Cuvée: a sous vide salmon and a wild boar sausage.

Here’s a short video of Chef Parsons talking about Cuvée – and extolling the virtues of sous vide cooking!

Cuvée Culinary Partners: Pop-up (Gourmet) Restaurants

Chef Ross Midgley, Executive Chef at Ravine Vineyard Estates Winery, has an interesting way of describing what it’s like to be one of the chefs at Cuvée’s Grand Tasting (Feb. 27th) – it’s like having a pop-up restaurant for one night.MVI_2439

A neat way of looking at it, eh?

In a recent interview Midgley, who is new to Ravine but certainly not to the Niagara culinary scene, explained that doing Cuvée is a nice change from the ala carte service he and his staff do at Ravine. One thing that isn’t different about cooking for an event as large as Cuvée is his interest in using local ingredients as much as possible. So, with that in mind, he designed the dishes he’ll be serving that evening.

At Cuvée he’ll be serving two dishes: individual Traditional Quebecois Tourtière with St. David’s sweet pepper relish and a seafood dish featuring lobster and scallop sausage with a butter sauce.

Here’s a short video of Chef Midgley talking about Cuvée.

 

Another Day of Wine and Chocolates

Despite the sub-zero temps, a fellow writer and I bundled up and headed down to Niagara-on-the-Lake for Days of Wine and Chocolate.  You know it’s going to be a good day when your first stop involves bubbly — and Peller Estates’ Ice Cuvée Classic never disappoints. The traditional method bubbly pairs very nicely with the dark, rich sea salt caramel infused Valrhona dark chocolate truffle they are serving up for the event. IMG_2440

We then popped next door to the Two Sisters Vineyards — one of the newest wineries in Niagara-on-the-Lake.  It’s only been open for a few months, but you’d never know it when you walk it. It’s definitely built with the idea of being a destination winery. They have a restaurant on site: Kitchen 76, which gets its name from the fact that the winery property is 76 acres. IMG_2450

For Days of Wine and Chocolate they are serving their 2011 Eleventh Post, a red blend, paired with a roasted mushroom crostini with gorgonzola and a drizzle of their chocolate-infused “Agrodulce sauce”. Though the crostini was just a nibble, it was a sophisticated melding of tastes that reflects well on the culinary talent in the kitchen. IMG_2446

 

 

 

 

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Our favourite pairing of the day was at Reif Estate Winery– they are serving a chocolate chicken tortilla soup that has a little heat on the finish. The soup pairs very well with their 2011 Merlot. IMG_2456

We stopped in at PondView Estate Winery because I was interested in learning about Burnt Ship Bay wines, which were just released at Vintages. I knew there was some connection between Burnt Ship Bay and Pondview, but I wasn’t sure whether Burnt Ship Bay is a virtual winery that Pondview hosts.

It turns out that the winemaker behind Burnt Ship Bay Estate Winery is Fred Di Profio, who is the winemaker at PondView and Di Profio Wines (which is owned by Fred’s parents). Unfortunately, for licensing reasons, Burnt Ship Bay wines are not available for tasting at PondView.

Anyway, once I got the info I was looking for about Burnt Ship Bay, we turned our attention back to what PondView is serving for Days of Wine and Chocolate. I have to say, when I read they are serving a chocolate coated strawberry, I was kind underwhelmed. The choice didn’t seem that creative or special.IMG_2460

IMG_2461Well, the strawberries were not just special — they were spectacular — in taste, as well as in attractiveness.  Apparently the strawberries are made by a local company called Strawberry Obsessions.  For this event PondView is serving their 2012 Cabernet Merlot Reserve paired with strawberries that are first dipped in milk chocolate and then dipped in dark chocolate, and then drizzled with caramel and dusted with sea salt. Both of us agreed that the strawberries were the culinary highlight of the day.

We decided to end the day as we had started — with some bubbly and a truffle. Trius Winery at Hillebrand had just what we were looking for. They are serving their Trius Brut Rosé paired with a dark chocolate and bacon truffle.

 

IMG_2462Days of Wine and Chocolate continues on weekends (Fridays – Sundays) this month.

 

And now, for something completely different…

Cuvée’s Grand Tasting is the opportunity to enjoy Ontario wines you may not have tried before, or that you may not have too often. Turns out, it’s also a chance to enjoy food you may not have too often – at least if you stop by Chef Justin Downes’s food station.

MVI_2437-001Chef Downes, the Executive Chef at The Restaurant at Vineland Estates, will be serving two things: pickled tongue sliders and a spin on a niçoise featuring fresh rare seared tuna with octopus salad. You read that right – pickled tongue!

In choosing what he’d serve, Downes, who has been at Vineland Estates for 14 years, wanted to offer up something out of the ordinary and tongue certainly is that! Mind you, he’s served tongue for quite some time at The Restaurant at Vineland Estates and he says it’s gone over quite well.

Given the number of people who attend Cuvée, I wondered whether serving hundreds of people presents particular challenges. Downes explained that it’s not that different from serving in the restaurant because he and his team simply plate them and serve them one-at-a time – it’s not like trying to serve 500 hot entrees all at the same time as you would a sit-down banquet.

Here’s a short video of Chef Downes talking about his plans for banging it out of the park this year at Cuvée. (He also offers a pretty scrumptious description of those sliders and the tuna and octopus dish!)

The Wow Factor

Cuvée is all about showcasing the best of Ontario wine and food, and the Grand Tasting on Friday night (Feb. 27th) is undoubtedly the highlight of the weekend. It’s a given that the wines will wow – the winemakers are pouring their favourites.

Getting the wow factor right in the food department is a bit trickier, but a welcome challenge for the 13 chefs who will be serving up their special creations at the gala. In the next few posts I’ll talk a bit about what a few chefs who will be at Cuvée have to say about the event.

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Chef Giovanni Del Priori of Criveller Cakes

“Cuvée is one of my favourite events,” says Chef Giovani Del Priore of Criveller Cakes. “It’s work, but I enjoy it. People are beautifully dressed, it’s very glamourous, the whole atmosphere is special. It’s a chance for us to showcase our work,” says Del Priore, who will be responsible for all the desserts. Del Priore, a veteran of Cuvée, is delighted to be returning. (To ensure and promote variety, the general rule is that chefs are not invited back for a few years. But, the Cuvée organizers have made an exception for Del Priore and his Criveller Cakes team — no doubt because they do such an amazing job.)Criveller Cakes IMG_2408

Chef Del Priore talked about the challenge he and his team face. “We have one of the largest stations – only the Fallsview Casino’s station is bigger. The reason ours is so big is because pretty much all the guests eat dessert, while they might not try something at all the stations – most people eat at least one dessert,” says Del Priore.

Last week a friend and I dropped in on Criveller Cakes and Chef Del Priore showed us around and talked about Cuvée. Click here to watch a short video of Chef Del Prioe talking about Cuvée. Warning: your mouth may water and you may find yourself craving chocolate.