The Event: the Annual Holiday dinner of the Wine Writers' Circle of Canada.
The Venue: Sette Mezzo, Eglinton and Bathurst
The Target Audience: members of the Wine Writers' Circle plus their partners
and some guests.
The Availability/Catalogue: most wines came from their own cellars.
The Quote/Background: Noble Estates donated some Prosecco. Southbrook Winery
donated some Poetica Chardonnay 2007 VQA Niagara. The entire evening was
arranged by Sheila Swerling-Puritt, the outgoing President of the WWCC.
The Wines: I did not taste all the wines. We were required to bring one
bottle per person, and as there were 30 people noshing, we had about 30
wines (some brought magnums, others brought spirits such as grappa). There
were some tawny Ports remaining from a previous tasting (stored under
nitrogen), and these were produced. The restaurant supplied all the glasses.
At least two, possibly three of the wines were corked.
Some of us tasted the following wines:
-Bottega Il Vino dei Poeti Prosecco Brut (from Noble Estates)
-Viewpoint Riesling 2005 VQA Lake Erie North Shore
-Southbrook Poetica Chardonnay 2007 VQA Niagara
-Road 13 Jackpot Viognier 2007 VQA Okanagan Valley
-Long Flat Semillon Sauvignon Blanc 2008
-Bernat Syrah 2005
-Southbrook Triomphe Merlot 1999 VQA Niagara
-Ruffino Tenuta Lodola Nuova Vino Nobile 2005
-Guerrieri Rizzardi Villa Rizzardi Amarone 2003
-Mission Hill SLC Merlot 2004 VQA Okanagan Valley
-Jackson-Triggs Proprietors Grand Reserve Cabernet Sauvignon 2005 VQA
Niagara
-Summerhill Cabernet Sauvignon 2000 VQA Okanagan Valley
-Wegeler Rüdesheimer Berg Rotland Riesling Spätlese 2003
-Taylor 20-Year-Old Tawny Port
-Frazitta Zibibbo Vino Liquoroso Italy
The Food: the menu was prepared by Chef Salvatore Spina, and it began with
three different kinds of thin-crust pizzas as we waited for everyone to
arrive. First course: antipasto platter (with a cacciatore sausage),
followed by a pasta course of risotto with wild mushrooms and truffle oil
AND gnocchi shaped as penne in a rose sauce. Unfortunately, they were both
served on the same plate - which saved the restaurant time and energy but
led to bleed-through flavours and a heavy course all at once. Main course
was a choice of chicken breast suffused with rosemary OR a crusted trout OR
a seared veal tenderloin with Madeira wine sauce, vegetables and soft
polenta. Our table mostly had trout; others mostly had veal. I saw one
chicken. Dessert was Tiramisu OR chocolate brandy crème brûlée. Most of us
shared forkfuls of food with others at our tables (we were seated in groups
of six) - and of course shared the wine, commiserating with those writers
who had the misfortune of bringing (unknown to them) corked wine. Good
companionship.
The Contact Person: spuritt@sympatico.ca
Chimo! www.deantudor.com AND http://gothicepicures.blogspot.com
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