July 19/11: Chateau Leoube (Provence) wine dinner at Delta Chelsea Inn.

The Time and Date: Tuesday, July 19, 2011  6:30 PM to 10 PM

The Event: Chateau Leoube (Provence) wine dinner with Export Director Jerome Pernot.

The Venue: Bb 33 Bistro, Delta Chelsea Inn

The Target Audience:  26 wine lovers.

The Availability/Catalogue: wines are available by the case from The Case For Wine (info@thecaseforwine.com) who has repped the Chateau for the past two years.

The Quote/Background: M. Pernot told me about his estate and his marketing plans. He is not repped across Canada, but wouldn't mind it, of course. The reception at 6:30 was a great venue/time for socializing. Domaine Ott (no longer owned by the Ott family) is a neighbour, and in fact, Romain Ott now applies his skills and family experience to producing wines at the Chateau Leoube.

The Wines: All wines are AOC Provence.

 

**** Four Stars (91+ in Quality/Price Rating terms):

-Chateau Leoube Les Fortes de Leoube Rouge 2007, $30 licensee, 25% each syrah, cinsault, grenache, and cab sauvignon.

 

***1/2 Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Chateau Leoube Blanc de Leoube 2010, $26 licensee, 50/50 blend of vermentino and Semillon.

-Chateau Leoube Le Secret de Leoube Rose 2010, $30 licensee, 40% grenache, 40% cinsault, and 20% cab sauvignon.

 

*** Three Stars (85 – 87 in Quality/Price Rating terms):

-Chateau Leoube Rose 2010, $24 licensee, 40% grenache, 40% cinsault, 10% syrah, and 10% mourvedre.

-Chateau Leoube Rouge de Leoube 2009, $24 licensee, 60% syrah, 20% each cinsault and grenache.

 

The Food: M. Pernot spoke to the wines during the five course dinner. The menu was compiled by Executive Chef Gino Guerico –

 

* Duo of Dungeness Crab and Ahi Tuna Tartare, fresh avocado, Cookstown baby seedlings, chipotle pepper aioli. This finely diced tower of food was nicely complemented by the Rose, but actually went better with the Blanc, accenting some of its citrus, melon and tropical fruit tones against the aioli and richness of the avocado. The Rose contributed some cranberry tartness. Great colour on the Rose.

 

* Petite Venison Tournedo, sweet yam and parsnip roesti potato, apple wood smoked bacon pieces and haricot vert fricassee, reduction of Ontario wild blueberry. The dark reduction simulated a sauce des sang which definitely would appeal to the game lovers. Yet it did not overwhelm the Forts de Leoube, even with its syrah-cabernet components. My venison was medium-rare and melted on the palate. But there was nothing petite about it: there was a hefty amount on my plate.

 

* Quebec Artisan Cheese Board, mission fig and port wine compote, savoury breads (Chevre Noir cheddar, an 8 year old cheddar, and a semi-soft cheese), served with Chateau Leoube Rouge de Leoube 2009, which was useful but I would also have wanted one or two more wines to try with the cheeses. The selection also needed a blue and a creamy cheese.

 

* California Roasted Peach Tart Tatin with house made Vanilla Bean and Lavender ice cream. There were two separate but small desserts here, accompanied by Le Secret de Leoube Rose 2010. In addition to some red fruits, here was a hint of rancio on the finish, which augured well for the dessert by adding some nuttiness to its complex sweet flavours.

 

* Coffees

 

The Downside: the only drawback I could find was the lack of any nibbles during the reception. The white wine was so food friendly that I took my glass to the dinner, along with the rose.

The Upside: I got there at 6:40, and the place was already packed with people. That was a good sign.

The Contact Person: lfriedriszik@deltahotels.com and/or lloydevans@thecaseforwine.com

The Marketing Effectiveness/Execution of the Event(numerical grade): 90

Chimo!  www.deantudor.com AND http://gothicepicures.blogspot.com