My brother and myself have been organizing our menu for Mother's Day Brunch.
We will be open this year and will be serving some nice dishes. Eggs Benedict several ways, traditional and with our own crazy twists. Can't wait to try them. A great drink to have with brunch: Waupoos Cider from Prince Edward County. I am hooked.
Friday, April 29, 2011
Wine Dinner Springtime in Unionville
We had another wine dinner yesterday. The theme was spring time in Ontario and we featured Asparagus, Rainbow Trout, and Ontario Spring Lamb. I was planning on serving a Vouvray with the Asparagus Soup but it did not work well at all. We served a Mosel Reisling instead and it was a fabulous pairing. Wow. This left us with a problem as we were going to serve the Riesling with the rainbow trout and parsnip puree. After trying several different wines with the parsnip, we settled on a Sauvignon blanc from Niagara and it matched very well with both. I guess the old adage about regional wine, regional food still holds. Braised Lamb chunks were mixed into Tomato sauce with pasta and baked in the oven. This was a great dish! California Zinfandel made it happen.
Wines I tasted with the parsnip puree:
Alsace Pinot Blanc-normally a very good match with root veg, the taste was lost, could only taste the alcohol
Sancerre close to being a good match but not enough fruit and weight. Was perfect with the trout, parsnip was too much for the wine.
Italian falanghina -a wine I love to drink. this did not work well at all. Flavour of the wine was completely overpowered by the parsnip.
Vouvray. All the fruit was lost and you only tasted the minerality of the wine. Lovely wine, great with fish.
Wines I tasted with the parsnip puree:
Alsace Pinot Blanc-normally a very good match with root veg, the taste was lost, could only taste the alcohol
Sancerre close to being a good match but not enough fruit and weight. Was perfect with the trout, parsnip was too much for the wine.
Italian falanghina -a wine I love to drink. this did not work well at all. Flavour of the wine was completely overpowered by the parsnip.
Vouvray. All the fruit was lost and you only tasted the minerality of the wine. Lovely wine, great with fish.
Tuesday, April 12, 2011
Pinot Noir Wine Dinner
Pinot Noir wine dinner at UNIONVILLE Co. restaurant last Thursday turned out to be a very nice evening. Thank you to everyone who turned out on short notice.
Menu:
1. Herb risotto with artichokes and fresh lemon.
Chateau des Charmes 2007 Pinot Noir, Niagara
wine was a lighter Pinot with red fruits and bright acidity. Some earthy notes. Went well with the herbs and the lemon which brought out the fruit in the wine. Artichokes were a great little experiment to show how they change the taste of the wine.
2. Grilled salmon with root vegetable salad and roast beet tzatziki
Clouldline 2008 Pinot Noir, Oregon
This wine had riper fruit notes, still red fruit, some vanilla and spice as well as mushroom, earthy notes.
Good blalance with the fish, acidity helped with the fat. The earthiness in the wine was balanced by the root veg, making the fruit more prevalent. Roast beet tzatziki was fabulous.
3. Coq Au Vin
Vichon, 2008 Burgundy, france
The chicken was cooked perfectly and this Burgundy was a little more full with medium tannins that worked well with the dish. This was the course of the night and surprise the wine preference of the night. I thought everyone would prefer the california but good to see Burgundy prevail-it warms my heart.
4. Double creme brie and aged cheddar
Somoma Cutrer Pinot Noir, Russian River Valley, California
this wine went well with the cheeses, enough acidity to cut through the fat in the brie and enough fruit and tannin to match the cheddar. Big Pinot with ripe fruit flavours, some dark berry aromas as well as raspberry and strawberry. Vanilla, smoke. Typical California wine--very enjoyable.
Menu:
1. Herb risotto with artichokes and fresh lemon.
Chateau des Charmes 2007 Pinot Noir, Niagara
wine was a lighter Pinot with red fruits and bright acidity. Some earthy notes. Went well with the herbs and the lemon which brought out the fruit in the wine. Artichokes were a great little experiment to show how they change the taste of the wine.
2. Grilled salmon with root vegetable salad and roast beet tzatziki
Clouldline 2008 Pinot Noir, Oregon
This wine had riper fruit notes, still red fruit, some vanilla and spice as well as mushroom, earthy notes.
Good blalance with the fish, acidity helped with the fat. The earthiness in the wine was balanced by the root veg, making the fruit more prevalent. Roast beet tzatziki was fabulous.
3. Coq Au Vin
Vichon, 2008 Burgundy, france
The chicken was cooked perfectly and this Burgundy was a little more full with medium tannins that worked well with the dish. This was the course of the night and surprise the wine preference of the night. I thought everyone would prefer the california but good to see Burgundy prevail-it warms my heart.
4. Double creme brie and aged cheddar
Somoma Cutrer Pinot Noir, Russian River Valley, California
this wine went well with the cheeses, enough acidity to cut through the fat in the brie and enough fruit and tannin to match the cheddar. Big Pinot with ripe fruit flavours, some dark berry aromas as well as raspberry and strawberry. Vanilla, smoke. Typical California wine--very enjoyable.
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