The Date and Time: Monday, January 25, 2016 6PM to 12AM
The Event: Annual dinner of the Wine Writers' Circle of Canada.
The Venue: Mistura Restaurant, Ave and Dav
The Target Audience: members of the WWCC plus partners.
The Availability/Catalogue: wines came from our own cellars, an attempt was made to list them all. They are probably not all available in Ontario.
The Quote/Background: We had several donated wines, principally from New Zealand and Robert Ketchin. The NZ sparklers were used at the reception:
-Villa Maria Estate Private Bin Lightly Sparkling Sauvignon Blanc Marlborough 2014
-Kim Crawford (Constellation Brands) Small Parcels Fizz 2009
-Oyster Bay Sparkling Rose NV
-Hunter`s Wines Miru Miru Sparkling NV
From Noble Estate came Bottega Valpolicella Ripasso Superiore 2013 $21.95 Vintages
The Dinner Wines:
-Jackson-Triggs Entourage Brut VQA 2008
-Pelee Island Vinedressers Cabernet Sauvignon 2010 VQA
-Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial 2001
-ROYAL TOKAJI 5 PUTTONYOS 2008
-Chateau Pipeau 2009 St.Emilion Grand Cru
-Georgian Hills Ida Red Ice Apple 2014, 375mL $19.95 (dessert, from Robert Ketchin)
-Tandem Inmacula 2013 Navarra
-P.Labet Beaune 2005
-Lungarotti Rubesco 2012
-Arnaldo Caprai Anima Umbra 2012 Umbria
-Closson Chase Chardonnay 2005 Beamsville Bench VQA
-Southbrook Triomphe Cabernet Sauvignon 2013 VQA
-Grange of PEC Gamay 2012
-Malivoire Gamay 2007 VQA
-13th Street Winery Gamay 2007 VQA
-Bachelder Niagara Chardonnay 2011 VQA
-G. Gagliardo Barolo 2004
-Finca Flichman Malbec Reserva 2007
-Chateau de Domaine de l'Eglise Pomerol 2005
-Calcarli Alvarinho 2012
-Chateau Ste Anne Bandol 2012
-2012 Trius red shale cab franc
-2012 Cattail Creek small lot Cabernet franc
-California: Gundlach Bundschu Cuvee 2011
-Bordeaux: Chateau Puyfromage 2010
-Veneto: Cantina Negrar Amarone 2010
Reception: Four sparkling wines from New Zealand plus Mistura's bruschetta (three different kinds, including pate and anchovy)
Appetizers: (all 3 were excellent) Crispy Fried Artichoke, "Gribiche" fresh herbs, Gherkin, Caper & Boiled Egg; Lamb Ribs, sticky Balsamic glaze, Cucumber spaghetti & Minted Yogurt; and Wild Boar Agnolotti, Port stewed dry cherries, Wilted Greens – all served on a triple platter for each of us. One diner remarked that the fried artichoke was better than anything he had had in Rome.
Salad: Radicchio with Apples, Asiago, Pomegranates, Black Walnuts, Empire Apple Cider Vinaigrette
Main Course: choice of - Branzino, Broccolini, shaved fennel, orange, black olives, chickpea puree OR Boneless Roast Free-range Chicken (white and dark meat), Squash puree, roasted Brussels sprouts, roasted butternut squash OR Veal Loin Scaloppine, Sperone Marsala jus, Mixed mushrooms and mashed Potatoes. It was pretty well all split equally among the diners; I opted for the fab veal loin.
Dessert: Cassata Mistura, candied nut and fruit whipped ricotta.
Coffee or Tea
Both Restaurateur Paolo Paolini and Executive Chef Klaus Rohrich came out to take their bows and accolades. It was a terrific evening, our thanks to the restaurant.
The Contact Person: firstname.lastname@example.org
The Event's Marketing Effectiveness and Execution (numerical grade): 94.