|
 This
evening was co hosted by Karen Mumby from the South World
Wine Society and Jim Pierce from Slow Foods Society. A
5 course dinner at Aurora Bistro was matched with wines from Chile
and Argentina. Chef Jeff Van Geest did a wonderful job
in matching the food with the wines. Our guests of honour were
General Consul of Chile Maria Eliana Cuevas and the Official
Consular Felipe Gajardo.
Jeffrey Van Geest, from Aurora Bistro, is a highly skilled and
dedicated certified chef with more than 10 years experience: his
passion for food and wine run deep. Jeff's style utilizes French
technique, Asian esthetics and local sustainable and organic ingredients.
Following is a list of the food and wine pairings. Enjoy the notes
and pictures!
Our
Reception Wine: Las Marias Torrontes 2005
Just fun. Aromatic and pleasant, a great way to kick off the evening.
------------------------------
First Course
Five
Spice Polderside Farm's Duck Consommé with Aromatic Fraser
Valley Vegetable Salad paired with the Anakena
Riesling 2004
The apple and aromatic notes of the wine should match will with
the aromatics in the dish. The fresh acidity in the wine will
balance well with the spices in the consommé.
-------------------------------
Second Course
Crisp
Skinned Wild BC Spring Salmon with Morel Mushroom and Farm house
Cheese Co.'s Alpine Gold Tart with a Hazelmere Farm Baby Leek
and Mustard Seed Vichyssoise
paired with Amayna Chardonnay 2003
The lushness and body of the wine will match the texture in the
dish. The light earthiness and flavours in the wine will pair
well with the mushroom and leek component in the dish.
-------------------------------
Third Course
Rafter
5 Ranch Grass Fed Beef Top Sirloin with a Pemberton Potato Petatou,
with Organic Maple Roasted Shallot Jus paired with Vina
Leyda Lot 21 Pinot Noir 2004 and
Nicolas Catena Cabernet Sauvignon 2001
Cabernet and Beef is generally a natural pair. We wanted to show
that a softer wine such as Pinot Noir pairs well with beef. The
richness of fruit in these wines will play well with the maple
jus and the tannins in the wines will be a great balance for the
protein.
--------------------------------
Fourth Course
BC
Cheese Plate featuring Poplar Grove Tiger Blue, Hillary's Red
Dawn, and MacLennan Creek Blue Capri with Poached Figs paired
with Aresti Reserva Carmenere 2004 and
Dona Paula Malbec 2004
The earthy nature of the Carmenere should be good with the blue
cheese. The fruit and chocolate notes on the Malbec will be great
with the poached figs. Both wines are oaked and will be a balance
for the saltiness of the cheeses.
--------------------------------
Fifth Course
Okanagan
Sprits Crabapple Eau de Vie Chocolate Pâté with Slow
Braised Hazelmere Farm Rhubarb and Whipped Organic Crème
Fraiche paired with Errazuriz Late Harvest
Sauvignon Blanc 2005
The sweetness level in the wine should pair nicely with the sweetness
level in the dish. The apple notes in the wine should be nice
with the crabapple notes in the pate.
 Tasting
Selection
All our wines were winners paired with great food from Aurora
Bistro.
|
