Thursday, August 28, 2008

Bay Moorings in Horseshoe Bay

We were heading over to Vancouver Island on a Monday, arriving at the ferry terminal in what should have been plenty of time for the 2:30 sailing. Unfortunately for us, it was not a typical Monday. There was a 1-2 sailing wait, which surprised even the locals. Not to worry we thought, the next sailing was at 3:30 and we looked good for that one. Alas, it was not to be either – we missed it by 4 cars, leaving us stranded there for another 2 hours. By this time it had been hours since breakfast and we were going to kill each other if we didn’t eat soon. So we locked up the car and left the terminal to see what was to be had in Horseshoe Bay village.

Against our better judgment we succumbed to the pull of the fabulous view to be had on the patio at the Bay Moorings Restaurant (www.baymooringsrestaurant.com/index.html). Together we’ve lived in eight countries and visited many others, and we are both of the opinion that there really is no place on earth like British Columbia. The view from the patio is a perfect example – the sun on the water and the majestic mountains, where patches of snow are still to be seen. Sea birds, some coasting on air currents, others diving at fishes. The spectacular untamed beauty of this province is truly remarkable, something I didn’t really appreciate until I left and came back. On this, Bay Moorings truly delivered. We sat in silent awe for a few moments, appreciating the opportunity that the ferry had delivered us. That and the very quick delivery of a nice cold local lager put us in a much calmer mood immediately. Unfortunately, we were much less impressed by the food. We ordered some dolmades when we ordered our pints – it’s a Greek restaurant after all – and a pizza and the seafood special a few minutes later. Unfortunately, I cannot comment on the dolmades because they never came. We were surprised they were taking so long when suddenly the rest of our food arrived. We mentioned the dolmades to the runner and when he said he would bring them quickly, we declined. (We didn’t really need that much food, we had just needed something quick to start.) The server came by the table shortly thereafter and rather brusquely informed us that it was not her fault, she had ordered them. Rather an irrelevant fact at that point, as she had not ensured that we actually received them.

We shared a thin crust pizza we (I) designed with tomatoes, green pepper, onions and feta, and Chris ordered one of the daily specials, mussels and clams with a white wine marinara sauce. The pizza crust was very thin and nicely crispy. The toppings were fresh enough and went well together. The mozzarella cheese was not quite melted, however. It could definitely have used a few more minutes in the oven, but we were too hungry at that point to send it back for more cooking, and so ate it anyway. We were not however hungry enough to eat the other dish. The shellfish themselves were fine, but the sauce was ultra salty, to the point of being bitter.

On a more positive note, the check came quickly, and our change was returned with similar efficiency. They are clearly used to serving ferry customers who often need to rush out in a hurry.

So while we don’t recommend the food, at least the items we ordered (given the ownership, I would be surprised if the greek food weren’t better), they do have a beautiful view, and the beers were cold and came quickly. So if you find yourself stuck at the Horseshoe Bay ferry terminal sometime and want a nice view and some drinks, it’s a fine place to go.

1 thumb for the food, but 4 thumbs for the view.

Monday, August 25, 2008

La Quercia Restaurant

One of the problems with great neighborhood restaurants is that they become destination restaurants and it becomes harder and harder for the locals to get in. I fear that this will happen quite quickly to La Quercia (laquercia.ca), an excellent new addition to our Vancouver neighborhood. Attracting people from elsewhere is a good thing, as it can give the restaurant a better chance of surviving, but it also makes it much harder to wander in for an impromptu meal.

La Quercia has only been open for a few weeks, but already it is packed. We decided at about 6 pm on a Saturday evening that we should try it. Chris urged me to call ahead and I am very glad I did. They told me the earliest they could get us in for a table was 9:45! The bar was available earlier if we liked, and I jumped on that option, reserving it for 8:45. As it turned out, they did have a table for us when we arrived after all, but lesson learned.

We were seated very quickly, but the few moments we stood in the entrance were their own sensory experience. Standing there the first thing that caught our attention was the scent of seafood, then it was pesto, then it was the rich smell of braised meat. Each wave of scent wafting in one by one. It left our mouths watering, and bode well for the meal ahead.

We started with Prosecco; we’re both fans of starting things off with something bubbly and it gave us something to sip on while perusing the menus. You might think with so few items it would be a simple thing to decide. Not so. Does one go traditional and start with antipasti (appetizer), move to primi (pasta), and then on to secondi (main course) or not? We decided that this would be much too much food for us and so opted for only two courses each. But then you still have to decide whether to have antipasti or pasta as a starter, and pasta or meat as a main. Then, just as we had decided, the server came and told us the specials, throwing a wrench into things. In the end we decided on two plates each and a bottle of Pinot Nero.

Chris started with the Tagliatelle Bolognese and I with a special, Pork Belly with Apples. We often use Bolognese as a criterion by which to evaluate Italian restaurants, a test which La Quercia passed with flying colours. (A comment by the host shows that we are not alone in this: when he brought us bread (mini ciabattas) and oil, he commented that many people use that dish to judge the restaurant.) It really was excellent. The fresh pasta was perfectly cooked, and the sauce was wonderfully rich and bold, full of the deep flavors which only hours of simmering will impart. The pork belly was nicely crispy, and the accompaniments had the right amount of acid to balance the fat without being overtly noticeable.

For our main courses, we had the Canederli Stuffed Cornish Game Hen (Chris) and Spaghetti Genovese (Carla). According to my après-dinner research, canaderli are traditional bread dumplings or gnocchi from the north of Italy, flavored with herbs, meats, mushrooms or cheese. Here, instead of formed dumplings, the mixture was stuffed into bird’s cavity. Chris’s sense was that it consisted of ricotta, mushrooms, and very small traces of either prosciutto or pancetta (although speck is another possibility). It was accompanied by burst tomatoes, lightly sautéed very thinly sliced zucchini, and a blend of chard stem pieces and fennel. The chard stem was so sweet, and the lightness of the vegetable preparation was a nice contrast to the richness of the game hen. Chris started saying he was full half-way through the portion, and he repeated himself several times whilst finishing the plate. The Genovese was one of the specials that evening. I think I had somehow fooled myself into thinking that the beans would magically make it light. Spaghetti al denti, tossed in a fresh pesto just bursting with the essence of summer flavors, packed with garden fresh green beans, and chunks of potato. Fresh, yes, light no. I wanted a little more pepper, and opted for peperoncini, which brought another dimension to the dish.

Unaware of the portion sizes when we ordered, we also ordered a side of burst cherry tomatoes and rapini. The rapini was blanched and then grilled, bringing out the bitterness. The tomatoes were little globes of perfect end-of-summer sweetness. Both were nice foils to the richness of the game hen and pasta. With respect to portion sizes, they are very generous, and next time I will definitely order the small (primi) portion of any pasta dish, main dish or not.

The Pinot Nero proved to be more robust than we had anticipated. It was not a huge tannic wine, but neither was it a more typical light fruity nero, rather, it was squarely a medium bodied red, substantial enough for our dishes, but not something I’d order with fish for instance.

We had no room left for desert, and so I cannot comment on their offerings in that department. Chris did finish with an espresso, however, and judged it to be excellent. Too often in North America espresso is drawn too long, resulting in a bitter shot. Theirs was a nice small shot, rich and almost chocolaty with a perfect covering of crema, rivaling real Italian espresso. Chris heartily approved.

One thing you should be aware of is the size of the place. It is small, and the tables are very close together, so if you end up sitting near people will horrible table manners (as did we) it can take something away from your experience. But in general, the closeness makes it friendly and cozy. (And it also means there’s at least one more table than there would otherwise be, bettering your chance of getting in.)

I have no doubt that La Quercia will draw diners from other parts of the city, meaning that unfortunately, we will have to share.

4 thumbs!!!

Friday, August 22, 2008

Made-in-BC Balsamic Vinegar from Venturi-Schultze

Where there is wine, there is usually also vinegar, and Vancouver Island is no exception. In addition to wines, Venturi-Schultze Vineyards (www.venturischulze.com/index.php) in Cobble Hill also produce their own balsamic vinegar. I first heard about it in the book British Columbia Wine Country (Schreiner & Miller, 2007) published by Whitecap Books (www.whitecap.ca), a gift from a friend last summer, and my curiosity was definitely piqued at that time. A recent trip to Vancouver Island to visit family provided the perfect opportunity to learn more.

Two days before our trip, I emailed the winery to ask about the possibility of wine and vinegar tasting, as according to their website, it’s by appointment only. Marilyn Schultze got back to me right away with a very friendly email explaining that they don’t really have wine tasting (they’re happy to do it if you’re willing to buy the bottles they open) but they’d be happy to do a vinegar tasting for us. I was very much looking forward to it and would love to be able to write about the visit. But as it turned out, the birds arrived earlier than expected and they had to spend the day in the fields putting up the bird nets to protect the grapes from winged marauders, so we didn’t get to do a tasting after all. Marilyn was very apologetic about the change in plans, although she didn’t need to be; these things happen, especially in such small operations. But she did suggest that if I really wanted some of the vinegar, she could leave a bottle for me to pick up. A marvelous idea.

I of course had to open it as soon as we got home, and have used it in a few dishes already (my favorite being a cauliflower ‘pilaf’ - cauliflower bits sautéed with finely chopped, garlic, shallots, and red pepper, finished with a little sea salt, pepper, sherry, butter, and just before serving, a touch of the balsamic vinegar). The acid is very gentle, and unlike many of the inexpensive supermarket versions, you can actually tell this product started out as wine. I look forward to being able to return at some point to learn more about them and their vinegar and wines.

If you are interested in visiting, be aware that it is easier to get to when driving north than south (a quick off and on versus two turns and a windy road), although the turnoff is much less noticeable in that direction. If you just want to try the vinegar, it is available in several stores around the province.

Wednesday, August 20, 2008

Two Chefs and a Table

Two Chefs and A Table (www.twochefsandatable.com), one of Vancouver’s newest restaurants, is very aptly named: the room is dominated by a large communal table in the middle, and on a recent visit, for most of the evening we saw only two people in the open kitchen. Here, the focus is squarely on the food, a welcome change from many restaurants in town seemingly more concerned with the latest trends in interior design and food techniques than in flavor.

It is located in an up-and-coming (i.e., questionable) neighborhood, and doesn’t stand out much from the outside. But inside is another story. It is a simple but inviting space with beautiful dark wood floors, wooden walls painted white, and simple chandeliers. We entered and were immediately greeted by a very friendly host, who as it turned out, was also the lone server. She gave us our choice of tables, and we selected the one in the corner at the window. We were warned about the possible ‘entertainment’ outside, but it turned out to be a quiet evening. Menus and waters arrived very quickly.

The menu is built around local seasonal ingredients, with the chefs concentrating on only a few dishes each day. The result of this is a rather minimal menu. There are only a few starters and mains to chose from, but everything is very reasonably priced, with the starters around $10 and the mains under $20. There is also a five-course chef’s table, which on the evening we were there was priced at $44. The wine list is similarly brief, as well as reasonably priced. They do have a few extra off-list wines available, including champagne, but that evening we ordered off the regular list.

Thinking about our early courses, we each started with a glass of white wine. I had a Pinot Gris from Lang and Chris ordered a Gewürztraminer from See Ya Later (both BC). The Gewurtz was redolent of tropical fruit, and lovely to drink, while the Pinto Gris was much cleaner, acidic and with a slight minerality. An amuse arrived shortly after the wine: gnocchi topped with their crème fraiche and house cured salmon. The gnocchi was a little large and not dense enough (I never thought I’d say that about gnocchi), to the point where they barely hung together. But the crème fraiche was refreshing, and the salmon was fabulous, with very intense salmon flavor.

The first course was a fresh salad of shaved asparagus and fresh goat cheese. Overall, it was a very successful dish, although Chris found the asparagus to be a little bitter, and I agree that it might have benefited from a quick blanching. The Pinot Gris was a great match for the salad, nicely cutting through the fat in the cheese and standing up to the asparagus, but as you might anticipate, the Gewurtz was less complementary. (Asparagus is notoriously tricky to pair.)

The next course was a vegetable risotto. The rice was cooked to a perfect toothsome texture. It was not Arborio rice. It might have been carnaroli (based on the look and the texture). It was a little drier and not as creamy as the risottos I am used to, but it had a nice overall flavor.

The third course was duck rillettes served with rounds of dry French bread (hard to describe, purposely dry, but not toasted), carmelized onions, and a tart berry compote. We both love rillettes (how can you not?), and thoroughly enjoyed these.

The red wine we were by now drinking, the Sand Hill Merlot, went well with the rillettes, although we selected it mostly for our mains. Chris ordered the duck breast and I had a tenderloin. My steak was cooked exactly as I ordered it. The vegetables on the side were crisp and the sauces served with both meats were excellent, aromatic and highly flavorful. Unfortunately, the duck was a little overcooked, not completely well done and dry, but overcooked nonetheless. It was also served in a beautiful but impractical dish that made it impossible to cut anything without the dish tipping. But we had no complaints about its flavor. (I must admit that I am guilty of culinary heresy. I like my duck cooked more than is the standard, but in most places am reluctant to ask for it cooked as I like it. If I had known the duck would be cooked as much as it was, I would have ordered that instead.)

Desert consisted of little French toasts made with French bread with lightly caramelized peach slices, jasmine plum ice cream and a little bit of the same berry compote served with the rillettes. I am not usually a French toast fan as I find it too eggy, but I liked theirs. I loved the ice cream; the flavors were so subtle and delicate. In fact, I liked every component of the dish, and that was the problem. It was a plate full of components served on top of each other. The flavors didn’t clash or conflict, but neither did they necessarily compliment. It was good but not great.

Overall the meal was a success. It’s clear that the dishes are not things that the chefs have been putting out day after day after day, and so have perfected. Instead, they are the inspired creations of the day. What they lack in polish however, they make up for in spirit. And the prices here are unbeatable, at least for now. We made reservations but didn’t need them. But I expect that may change soon. In the main, service was great, it was friendly and prompt, our water glasses were filled continuously, and we felt very welcomed. It was a little less efficient when a large table arrived near the end of our meal occupying the server (no check on the main course), but given the size and newness of the place, it made sense to only have a single server overseeing the room. My main complaint was actually a large bouquet of flowers in the windowsill near our table. It offered a nice touch of color to the place, but the perfume was overpowering to those sitting close to it, not a good thing when eating good food and drinking good wine.

There were a lots of hits and a few misses. In the end, we are very enthusiastic about Two Chefs and a Table. We will definitely go back. Note: they didn't have any vegetarian main options on the menu, but I suspect that the chefs would be more than happy to put something together just for you if that's what you wanted.

3 very happy thumbs!



Saturday, August 16, 2008

Excellent Housecured Meats at Moccia's Italian Meat Market

I treated myself last week to an afternoon exploring new (to me) stores around town. (It was a treat mostly because I was out in the car.) I went to two places that are relevant to the blog, one of which is the subject of today’s post.

Moccia’s Italian Meat Market (www.moccia.ca/index.html) is located on E. Hastings, not too far past Commercial Ave. I went there in search of house-cured prosciutto, but left with a variety of their salamis instead.

I purchased three salamis - their entire selection that day. (I found the whole place to be rather sparse in terms of merchandise, to be truthful, but in the end, this was irrelevant.) One I believe was the Friulano. The other two don’t appear to be listed on the web site. One had pieces of fig in it, the other had duck in addition to the pork. If my memory serves, the one with figs was the same as the Friulano, but with the addition of figs, and the one with duck was a different recipe altogether. But I must admit, I wasn’t listening very attentively to the clerk as he explained the selection; I was too busy swooning over the sample he had given me.

As it turned out, all three were excellent. Increadibly flavourful. When I first put a piece in my mouth the experience was one of the whole, but then the different flavors came to the forefront one by one, the pork (VERY high quality), the subtle spicing, the sweetness of the fig, the wine, the savory duck, then the whole again, in rolling waves of experience.

This is no ordinary commercial salami. You don’t taste the effects of preservatives or long storage or transportation, but rather, craftsmanship and pride in product. It is worth the trip across town, at least for special occasions, or just to turn an ordinary evening into a special one. According to their website various stores around the city sell their products, so you may not have to make your way to their store, although I suspect that the selection is better on site. As I said, I went for proscuitto. Their website doesn’t list prosciutto and so I can’t be certain that they actually make their own. However, when I asked about it, I was told that it wasn’t ready yet. This gives me hope for the future (because it suggests that they do indeed make it), as well as an incentive to visit again (although I don’t really need another one - the salami itself is enough). I must remember to thank the waiter at Mistral for letting me in on this place! (http://bcfoodandwineadventures.blogspot.com/2008/07/mistral-french-bistro.html)

Tuesday, August 12, 2008

Desert Hills 2005 Syrah

In our continued exploration of the food and wines of BC, we recently ventured out of our comfort zone and tried a wine that wasn’t from the Naramata Bench – the 2005 Syrah Select from Desert Hills (www.deserthills.ca/index.php) in Oliver, BC.

I had purchased a selection of meats and cheeses for a late lazy dinner. I knew I wanted to start off with bubbles, and selected the Steller’s Jay Brut from Sumac Ridge (www.sumacridge.com/default.asp), an excellent choice. Crisp, clean, a little fruity yet dry, and…bubbly. (Which was, after all, what I was after). I also wanted a red wine. I was considering the Poplar Grove Merlot (www.poplargrove.ca) because it is one I know we like, but was a little shocked at the price. Although it is quite tasty, at $44.00 it is overpriced. There are many small producer merlots from California that are similar in style and much less expensive (at least for me, as I can purchase them there). Some examples: Moon Mountain Vineyard (www.moonmountainvineyard.com) or T-Vine Cellars (www.tvinecellars.com/). But what, then, to buy? What I needed was a wine that would stand up to the cheeses and locally made salami I had purchased. The clerk at the wine store suggested two BC Syrahs at different price points, both of which were unfamiliar to me. I chose the Desert Hills Syrah Select (2005); he said that the staff at the store think it the best Syrah made in BC.

I can see why. It was big, but not overpowering. There is definite pepper, one of the things I love about syrah. But there is also a lush richness imparted by skillful use of oak. The vanilla was apparent in the nose and the taste. Chris described it as jammy, but I wouldn’t use that term myself, mostly because it calls to mind the big California Zinfandels, and this wine is not like that. But it does taste of rich deep fruit, without being overextracted or too high in alcohol (14%). We really enjoyed this wine, and think it a better value (it retails for about $42) than the Poplar Grove Merlot, at least for now. (The wine market is a market, and prices reflect demand.) Oh, and it did work very well with the salami.

(To be truthful, this is not the first time we’ve had wines from somewhere else in the Okanagan. A little while back we had the pleasure of attending a winemaker’s dinner with Mike Bartier of Golden Mile Cellars, also in Oliver. And of course, the Petales D’Osoyoos which I’ve written about before. But that’s about it.)

Friday, August 8, 2008

La Frenz Gewürztraminer (2006)

Starts off with rose and lychee, leading into pineapple and apricot. It’s not a crisp classic old world style wine like the Nichol Gewurtz discussed in previous posts. Yet it’s still wonderful in its own beautiful, fruity, flowery, heady aromatic way. This is a delicious example of the unique qualities the whites from the Naramata Bench are capable of. And a very nice sip on a warm summer evening.

Thursday, August 7, 2008

The Tomato Cafe

Yesterday for lunch Chris, myself, and a guest went to the Tomato Café in Kitsilano (www.tomatofreshfoodcafe.com). Upon entering, we were greeted almost immediately. It was a beautiful day and we really wanted to sit outside on the patio. When we asked if this would be possible, the hostess said there was no room, and so we agreed to sit inside. As we were headed towards a table, I noticed that among the empty tables on the patio, were two that could easily be put together, and asked if we could sit at those. She seemed reluctant, telling us that we would have to wait until one of them was cleared and they were set. (I think she may have been trying to spread customers around, so that servers with sections inside would also have tables.) We were quite happy to wait a few extra moments to get a seat outside.

While we waited, a server approached us, making sure that we were being helped. The attentiveness continued at the table. Our server came with waters very shortly after we were seated. We weren’t quite ready to order drinks, so he gave us a bit more time. When he came back we were actually ready to order meals as well. The server forgot my meal order, and came back to check before putting in the order, which I appreciated; it’s no bother for me to repeat my order, but it is a bother to get the wrong thing because a server decided to wing it.

We started with fresh juices. I ordered the Cleanse, Chris had the OG, and our guest had one with berries. Chris and I have been for lunch several times and I have never before ventured into the juices. Clearly, this is a serious oversight on my part, and one which I won’t make again. They were all delicious.

Our meals arrived very quickly. Chris ordered the Tomato Club with the potato salad as well a cup of the tomato fennel soup, our guest ordered the Italian Countryside sandwich (no side), and I had the crab cakes. The Tomato Club is a safe bet. Chris really likes it, and has ordered it multiple times. The turkey is clearly cooked onsite, and is very flavorful. (I personally find the club to be a little much. Back bacon is more meaty and less fatty than belly bacon, and the nature of the sandwich is really affected by the switch.) The soup was wonderful. The flavors were fresh and intense, to the point where a full bowl might have been too much. The potato salad was a little bland, something I’ve found to be true on previous visits as well. Our guest said his sandwich was quite tasty. It certainly looked good. I’ve been eying the crab cakes for our last few visits, but have been disinclined to try them. We spent several years South Carolina, a region that takes its food seriously, and where the crab cakes are a matter of pride. It almost wasn’t fair to order them yesterday, but my curiosity got the better of me. The cakes were somewhat small, with a nice crispy crust. There was very little filler in them, a good sign. They had a slight fishy scent, which made me leery. Fortunately, however, this was not reflected in the taste. They were, in fact, a little bland. Overall, they were perfectly passable crab cakes, but not remarkable, and not nearly as good as many others I’ve had. I doubt that I will order them again. (They were better than the Moroccan Turkey Burger, however, which I have ordered before and found to be quite dry.)

The Tomato Café uses fresh, local ingredients, and this is clear on the plate. However, that alone is not enough to make great food. In general, we have found their food to be good but not great. It is reasonably priced for lunch, and the juices are very tasty. It is in our general neighborhood, and as such, we will almost certainly go back. However, it is not the kind of lunch experience that we would go out of our way for, unlike Mistral, for instance. And we have been much less thrilled with dinner. When we eat out for dinner, we want food we can’t or won’t make at home, which can be anything from pho or carnitas tacos to a multi-course tasting menu. The Tomato Café just doesn’t deliver this for us. I know the cafe has received numerous rave reviews over the years, however, I suspect that this may be due to the relative novelty of their concept - a neighborhood place serving fresh and local food - in Vancouver when they started. But Vancouver has come a long way since then, and this is not so novel anymore. We are newcomers, and don't have the same allegiances. We just want good food.

In sum, the service was good, the food was fine, and the juices were great. Although we do not share the same level of enthusiasm as many others, we like this place well enough to return. For those who are interested, they have vegetarian options, and use Ocean Wise seafood.

2 thumbs.

Tuesday, August 5, 2008

Joie Noble Blend (2006) - A Pairing Experiment Part II

An addendum to the Joie Noble Blend (2006) - A Pairing Experiment post. We drank the rest of the Noble Blend last night (by itself). To my surprise, it was not as tropical as we had remembered, explaining some of the flavors from the night before. Still, we definitely tasted more of the fruits when drinking it by itself, especially as it warmed. We had not served it particularly cold the previous evening – so that was not the issue. It may be that we were recalling the 2005, which had a slightly different composition. Alternatively, it may be that the flavors changed over the year, or it may just have been that bottle (storage, etc.). My bet is on the vintage. The 2007 is slightly different again. It seems to me that the Noble Blend blend is becoming more refined and less in-your-face lush fruit with each offering. (I must admit, I loved the in-your-face lushness.)

I do, however, have a pairing suggestion for the 2006, if you’ve still got some around: grilled halibut with a lemon butter caper sauce, topped with a little tomato jam with lemon and coriander, served over an Israeli cous-cous ‘pilaf’ (with shallots, stock, and lemon thyme), and sautéed baby spinach.

Monday, August 4, 2008

Joie Noble Blend (2006) - A Pairing Experiment

I have learned in my years of teaching that understanding why something isn’t true can be very helpful in understanding why what is true is. It helps one find the boundaries or limits. It's also a basic tenet of science (and I'm a scientist). Despite this, you rarely see information on food and wine pairings that don’t work in publications about wine. Today’s posting breaks from this tradition.

Last night for dinner we had herb roasted free-range chicken (fresh thyme, olive oil, lemon, coarse sea salt, and pepper), mashed potatoes (2/3 russet, 1/3 sweet potatoes, milk, butter, and miso paste for some added depth), olive-oil roasted tomatoes, steamed green beans (with parsley and garlic) and steamed whole carrots (with butter and lemon). Chris decided we should have some wine, but at the last minute, so nothing had been purchased to go with the meal. I thought a light red would do well, a beaujolais villages, for instance. But we didn’t have anything that came remotely close to that in our collection. In the end, he pulled out a bottle of Joie Noble Blend (2006) (www.joie.ca/index.htm). We knew it wasn’t an ideal pairing, but it was the best we had at hand, and an interesting experiment.

It wasn’t a horrible pairing, in particular the acid in the wine did well. But the meal brought out aspects of the wine that I hadn’t really ever noticed. I tasted the pinot blanc like never before. It almost tasted like it (the PB) had been very subtly oaked. I know it hadn’t, but that’s the taste that came through for me with this meal. I love this wine for the heady aromatic fruit, but it was quashed by the food. The funny thing is, this wine is great with Thanksgiving dinner, a meal with similar elements. Maybe it was the Italian flavours? (The roasted tomatoes were the most troublesome part of the meal.) I really have no good explanation. Our instincts were right, this was not a great pairing. (But even after the fact it was the best we had available). The good news is, we didn’t drink very much of the wine, so there’s still plenty left for sipping later on the balcony.

Note: According to their website (see above) you can now get Joie wines outside of BC. So for folks reading this from elsewhere, take heart, you too can try your own Joie pairing experiment.

Saturday, August 2, 2008

The Best Laid Plans - or more on Nichol Gewürztraminer

We had plans to go away camping this weekend, however, the rock slide on the Sea-to-Sky put a stop to that. We talked about doing a short overnight backpacking trip instead (I am my father's daughter, after all), but the weather was such that that possibility also fell through. So we’re stuck at home this weekend, working. But this series of events did push us to (finally) replace our DVD player. (The old one stopped working several months ago, and although the list of movies we want to see has grown almost exponentially in recent months, we never seemed to make it to the store.) So last night was movie night in our house, which means popcorn.

What could popcorn possibly have to do with BC food and wine you might be wondering. Well, several months ago in an appearance on the Josh Kornbluth show (www.kqed.org/tv/programs/index.jsp?pgmid=13958), Bay Area wine celeb Leslie Sbrocco (www.lesliesbrocco.com) recommended champagne with popcorn. I didn’t feel like bubbles last night, so that was out. But I figured that some other white wine might just do the trick. I wandered through the wine store for a while, having difficulty deciding. I finally settled on the Nichol Gewurtz (www.nicholvineyard.com/wines.htm).

Crazy as it may sound, it was an excellent choice. The popcorn, made in the microwave using a trick from Alton Brown, was lightly buttered and salted with French grey sea salt. The wine had just the right amount of acid for the butter. At the same time the fruit really came through, making for enjoyable drinking. There really is a wine for every occasion! Throw caution to the wind and try it.