1st course:
Twice-baked Goat Cheese Soufflé
Baby arugula greens, mustard vinaigrette
Mulderbosch Cabernet Sauvignon Rose 2006 (South Africa)
Amayna Sauvignon Blanc 2006 (Chile)

2nd course:
Wild Mushroom and Truffle Risotto
Truffled pea shoots and parmesan curls
Hans Herzog Viognier 2006 (New Zealand)
Vina Leyda “Lot 21” Pinot Noir 2005 (Chile)

3rd course:
Syrah-braised Beef Short Rib
Cauliflower purée, sautéed broccoli rabe
Pretty Sally Estate Shiraz 2004 (Australia)
De Toren “Z” 2005 (South Africa)

Dessert:
Grand Cru Chocolate Truffle
white chocolate coffee mousse, raspberry coulis
fresh mint and raspberries
Buller Old Fine Muscat (Australia)

This evening was one for lovers of wine, food and amour. We were entertained by a very wonderful speaker, Ms. Lynn Coulthard. Lynn spoke to us about how wine and various foods are viewed as an aphrodisiac

Our reception wine was the Fresita strawberry infused Sparkling wine from Chile. It was paired with a fresh shucked oyster. The strawberry fruitiness of the sparkling wine matching nicely with the brineness of the oyster.

In this tasting we brought out a particular dishes and paired it with specific wines at our table. Our first dish was the Twice-baked Goat Cheese Soufflé with baby arugula greens and mustard vinaigrette. In European culture, cheese is said by some to resemble the scent of a woman. The souffle was very light and fluffy. The arugula is also known as "rocket seed", with mustard warming a person, making better blood flow. We paired this dish with the Mulderbosch Cabernet Sauvignon Rose 2006 and the Amayna Sauvignon Blanc 2006. The Mulderbosch rose showed some typical cabernet flavours and aromas, but without the big tannins that one get with a red wine. The Amayna Sauvignon Blanc showed cirtrus and tropical fruit flavours with some oakiness on the bouquet due to barrel fermentation. The wine had a very round mouthfeel with just the right amount of acidity.

Our next food and wine pairing was the Wild Mushroom and Truffle Risotto with truffled pea shoots and parmesan curls paired with the Hans Herzog Viognier 2006 and the Vina Leyda “Lot 21” Pinot Noir 2005. It is said that sows instinctively seek out truffles, it's because they give off scents identical to certain substances found in the male boars sexual organs - namely a pheremone "androstenol" with a strong musky smell. Androstenol is also secreted by men's armpit glands. Mushrooms have a classic shape resembling a man's penis. The Hans Herzog Viognier came in a very limited quantity to BC and we were lucky to enjoy it at this tasting. It isbarrel fermented and lees aged for a year in French oak. It has a peachy, spicy bouquet and concentrated flavours. The Vina Leyda “Lot 21” Pinot Noir was full of strawberrries and other red fruits. In my opinion this wine was the best pairing of the evening. The acidity and fruit of the pinot noir cutting through the creaminess of the risotto and matching nicely with the earthiness from the truffles!

The next pairing was the Syrah-braised Beef Short Rib with cauliflower purée and sautéed broccoli rabe, with the Pretty Sally Estate Shiraz 2004 and the De Toren “Z” 2005. The beef being protein gives strength. The Pretty Sally Vineyard is located 40 miles north of Melbourne in Central Victoria, Australia’s historical winemaking region and site of the 1860s gold rush. Bordering the famous Pretty Sally Hills, the estate consists of 110 acres planted to vines.The Pretty Sally Estate Shiraz was named for a lady named Pretty Sally that ran a brothel in the area. The wine has blackberry, raspberry and cassis aromas, and is very full bodied to match with the beef short ribs. The De Toren “Z”is a right-bank Bordeaux blend (more Merlot than Cabernet Sauvignon). This wine had aromas of plum and leather. There was dark berry and chocolate favors.

Our last pairing was for the sweet tooth. We had a Grand Cru Chocolate Truffle with white chocolate coffee mousse, raspberry coulis
fresh mint and raspberries. The mousse was paired with the Buller Old Fine Muscat. Chocolate contains both a sedative, which relaxes and lowers inhibitions, and a stimulant to increase activity and the desire for physical contact. Berries in general have been known as fruit nipples. The mixture of chocolate with the fresh raspberries and mint was exceptional. The Buller Old Fine Muscat is non-vintage and is produced in the Rutherglen region of Victoria, Australia. The medium dark amber-colored Muscat (100% Muscat) had aromas of toffee and marmalade. This Muscat had enough body and flavour to balance with the richness of the chocolate from the truffle.

Tasting Selection
We forgot to vote on our favourite white and red wines this evening. I think our thoughts were elsewhere!

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