On May 6, 2014, Bacchus paired creations by Chef Fraser MacFarlane of Quatrefoil in Dundas, Ontario at Go Cooking (Hamilton Spectator).
2012 Tilia Torrontes
Tilia is Latin for Linden, which is an indigenous tree of Mendoza whose blossoms are used to make a calming tea. Tilia is an offspring of Catena whose Malbec is rated highly vintage after vintage. Tilia is a sustainable estate in arid, desert like conditions. Water management is paramount, waste water is used for irrigation to supplement the Andes melt run off. Cover crops on the vineyard floor release nitrogen into mineral starved soil; and goat manure and used grape lees fertilize the vineyards as well.
The Torrontes is highly aromatic with aromas of peach and pear. On the palate we have ripe citrus, honey blossom and sweet spices with crisp, mouthwatering acidity. The seared scallops loved the wine and all the components of the dish helped out as well: the sweet carrot puree picked up the honeyed sweetness, the coconut brought out the creamy qualities and the coriander highlighted the aromatic herbal qualities of the Tilia
Chef Fraser’s Sea Scallops
Sourced from the LCBO (LCBO # 186403) at $12.95 for a 750 ml bottle.
Angel’s Gate Winery is on Mountainview Road in Beamsville nestled among some of my favourite wineries in Niagara. Philip Dowell, winemaker creates 42 wines per vintage and the selection of price points makes their products available to all budgets. They own Niagara’s oldest Chardonnay vines and plant on 198 acres.
This Pinot Noir displays sour cherries and sundried cranberries highlighted by aromatic herbs. The gremolata jus offered a lovely herbal lift to the dish that highlighted the herbal aromatics of the wine. The peas, favas and wild mushrooms contributed to the earthy qualities in the Pinot Noir. It was a wonderful pairing.
Chef Fraser’s Veal Loin with Gremolata
Sourced from the LCBO (LCBO # 308486) at $15.95 for a 750 ml bottle.
This 3 puttonyo Tokaji is not overly sweet and is perfectly balanced by the acidity it offers. As rhubarb is tart and the Panna Cotta is creamy and sweet the pairing was ideal! Don’t hesitate to buy Tokaji when you see it, it cellars for so long you can always count on it being delicious even if you forgot about it for a decade or two!
Chef Fraser’s Rhubarb Panna Cotta
Chef Fraser MacFarlane of Quatrefoil
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