Le Vieux Pin Dinner

On Thursday, May 20, 2010, I was fortunate to attend the Le Vieux Pin Winemaker Dinner at the Shangri-La Hotel in Vancouver. The event was at the Market Restaurant in the hotel and the food was masterfully designed by Executive Chef Wayne Harris in consultation with Jean-Georges. Keeping to the blog format, I will keep my notes brief and will then provide more details in www.MyWinePal.com.

Rasoul Salehi, the Director of the enotecca wineries that owns Le Vieux Pin, led us through a tasting of white, red, and rose wines he has recently produced.  James Cambridge, the wine maker was unable to attend, but Rasoul is a very knowlegable man about wine and very interesting to hear speak. Rasoul also brought a small barrel of a new wine for Le Vieux Pin, his 2008 Syrah / Viognier. For those that do not know, Syrah is a red grape, while Viognier is a white grape. Both varieties come from the Rhone Valley in France. Syrah is a bold, spicy grape, while viognier is very flowery and aromatic. In the Rhone Valley, one of their traditions is to co-ferment Syrah is a bit of viognier. The viognier helps bring out more colour from the Syrah grape skin and adds more perfume to the wine. I applaud Rasoul for trying this in the Okanagan.

This Syrah / Viognier was deep purple in the glass, with aromas of vanilla, blueberry, plum and honeysuckle. On the palate you get ripe plum, black cherry and vanilla. Quite spicy, round in the mouth and long length. When this wine is released to the public it will be in the $32-$35 range. Well worth the price. This wine was paired with homemade, melt in your mouth, gnocchi, with morel mushrooms, black pepper, and extra virgin olive oil. The black pepper seemed to bring out the fruit in the syrah.

To start the evening we had the 2009 Vaila Pinot Noir Rose, paired with egg caviar. The Pinot Noir grapes were picked at a ripeness that Rasoul felt did not bring out the tannins of the grapes. Some wineries, when they produce rose wines, use fully ripened red grapes, which have partial contact between skin and juice, then some of the juice is bled off to produce the rose wine, but this also allows the tannins to be imparted to the rose. Rasoul by choosing to pick earlier indicated that the tannin level can be minimized, making a smoother rose. This wine had fresh raspberries and medium cherry aromas. More fresh strawberry and red cherry on the palate with low tannins. Good crisp acidity. The egg caviar was a wonderful mixture of salty, creamy and eggy flavours that blended nicely with the rose.

There are many other wines to talk about from this evening: 2009 Sauvignon Blanc, 2007 Epoque Merlot, 2007 Apogee Merlot, and 2009 LaStella's Moscato d'Osoyoos, and of course their food pairings. Check on www.MyWinePal.com for the full review.

Enjoy!

A new wine and cheese experience

September 27, 2008 12:15:03

Posted By Wine With Karl

Every region of France has it's own unique cheese. In Burgundy, one of those cheeses is the Epoisses de Bourgogne. This cheese has a cream cheese type texture and an orangey, wrinkled rind. The rind is washed with the marc de Bourgogne as it ripens. Marc is the left over juices after squeezing out the fermented grape skins and then distilling these juices. The cheese was semi-firm with a woody / nutty aroma. The aroma was not as strong as the previous cheeses. It had a cottage cheese flavour, with nutty flavoured rind, and a hint of saltiness. Quite nice.

The wine I paired with it was from the Rhone valley. It was the Chateau de Beaulieu, La Chatelaine, 2007, Cotes de Rhone. The blend was 60% grenache, and the remainder unknown amounts of Syrah, Cinsault, Mouvedre and Carignan. This wine was the Medaille de Bronze award from the Concours des Grands Vins de France 2008. It was a deep purple colour in the glass. There were intense aromas of meat, pepper, red and black fruits. The red and black fruit flavours continued on the palette. It was very peppery and had a long finish. Very full bodied, low tannins and good acidity. The fruit and black pepper flavours of the wine complemented the creaminess and nuttiness of the cheese. It was a great pairing. Salut!