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The Guild’s Holiday Gala |
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Sunday, 09 December 2007 |
Reported by Robert White
 Over 70 members of the Guild met at the Brookstreet Hotel on the evening of December 9th to celebrate the holiday season and recognize the Wine Person of the Year. An eclectic menu was arranged by Executive Chef Michael Blackie to pair with Martin Carrière’s impressive selection of wines.
We mixed, mingled and renewed acquaintances with the Taltarni Brut Tache, 2005, Victoria/Tasmania, Australia. Tache, or “stained”, refers to the dash of red wine added to the tirage wine at disgorgement. Salmon pink and blended from Pinot Noir (52%), Chardonnay (42%), and Pinot Meunier (6%), the nose had an abundance of apples and pears with some yeast characteristics. This led to biscuits and cranberry on the plate with a long and nutty finish. A very lively start to the evening.
The appetizer of poached and cherry-wood smoked Black Sable (cod) with asparagus in double duck consommé was paired with the Montagny Blanc, 2005, 1er cru, Bouchard Père & Fils, Bourgogne. The wine showed citrus and vanilla, with excellent balance and a long finish. The moderate oak matched extremely well with the wood smoked fish, which was poached to perfection. It was unfortunate that the asparagus clashed with the wine.
 The next course of braised Korean Bison Short Rib and pulled Smoked Guinea Leg Ice Plant and Crisp Leeks, with citric and kaffir lime dust was paired with the Byron Pinot Noir, 2004, Santa Maria Valley, California. And what a wonderful match! While it first seemed that the sweetness of the BBQ sauce on the ribs would overpower the wine, as soon as the lime juice was drizzled over the dish, the wine emerged. The Pinot Noir showed classic cherry, spice, and earthy aromas on the nose with fabulous black cherry flavours and great balance and finish. Some considered this the highlight of the evening.
After a palate cleansing shaved ginger ice cone, came the main course that was paired with two 2003 wines from Saint-Émilion, Bordeaux. The Vieux Château Palon, was a blend of 75% Merlot and 25% Cabernet Franc, aged in new oak for 12 to 15 months. This medium-bodied wine was filled with blackberry and cherry aromas, with sweet black fruit, cherries, and licorice flavours, low tannins and a long finish. The Pavillon du Haut Rocher is the second wine of their estate and is a blend of 80% Merlot and 20% Cabernet Franc, with 12 months in oak. The average age of the vines used to make the wine is 37 years. Deep dark ruby color with a complex nose of ripe black fruit, sweet spices, bell pepper and earth that replayed on the palate, the wine had chewy tannins and a lingering finish. The main course was rack of New Zealand Veal, with pulled Cod Cheek and braised pearl onions and a small dish of medium soft cheese with black salt. While the wine went beautifully with the tender veal, the accompanying dishes were over salty and clashed harshly with the tannins in the wines.
We then moved on the final course, dessert—in fact three different desserts! A Baba au Apple ice wine, jasmine tea infused Figs, and jasmine Gelato on a chocolate cup. Tokaji Aszu 5 Puttonyos, 2000, Royal Tokaji Company, Hungary was a wonderful wine with aromas of candied orange peel, orange marmalade, and honey. The palate showed orange marmalade and was not overly sweet because of the generous acidity. The wine went beautifully with the apple dish and also worked to a certain extent with the other two desserts, which brought out different characteristics.
Executive Chef Michael Blackie was kind enough the join us and answer questions about the preparation of the meal. We would like to thank the Brookstreet Hotel for hosting the Gala. Great thanks are extended to Guild Director Martin Carrière for organizing this memorable event. We hope to see you at the Guild Gala next year!
The wines
- Taltarni Brut Taché 2005, 967398, $22.95
- Bouchard Montagny Blanc 2005, 653683, $23.95
- Byron Pinot Noir 2004, 704643, $29.95
- Château Palon 2003, 035550, $27.95
- Pavillon Haut Rocher 2003, 035576, $26.95
- Royal Tokaji 5 puttonyos 2000, 959031, $34.75
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Last Updated ( Wednesday, 02 January 2008 )
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Moderation |
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The National Capital Sommelier Guild strongly supports moderate and responsible consumption of wine and spirits. Guild dinner events allow a designated driver to attend at a reduced price. The designated driver will not be served alcohol. Guild tasting events provide and encourage the use of spit buckets. |
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