Twitter Wine and Cheese Tasting July 19: Join Us! – Natalie MacLean
Join us for a all-Canadian wine and cheesing tasting on Twitter Thursday July 19 at 8 pm. This tweet-up tasting will bring together some enthusiastic and knowledgeable wine reviewers below who will share the tips and favourite pairings that evening. Here are two more articles on pairing wine and cheese from the Ottawa Citizen and The Ledger.
We want to hear from you too. Here’s a sneak peak at the wines and cheeses we’ll be tasting if you’d like to indulge yourself.
See you (and tweet with you) soon!
Natalie
PS The hashtag for our conversion is #CdnCheese.
as for the wine ...
2010 Inniskillin Winemaker’s Series Two Vineyards Riesling, Niagara Peninsula, Ontario
Petrol and peach: love it! Don’t be put off if you haven’t heard that
description before; it’s wonderful, especially for food. Terrific
mouth-watering acidity makes it a match for seafood, salads and cream
sauces. Wonderful! Drink: 2012 – 2016 105387 11.5% XD 750 ml $17.95
Score: 89/100 Available: LCBO Vintages, Winery Boutique, on line www.inniskillin.com2009 Le Clos Jordanne Village Reserve Pinot Noir, Niagara Peninsula, Ontario
Lovely sweetly ripe cherries on the nose with soft rose petals.
Medium-bodied and satin smooth. Surely, one of Canada’s best pinots at
this price point (it’s a bargain). Food matches: rare roast beef. Drink:
Lovely sweetly ripe cherries on the nose with soft rose petals.
Medium-bodied and satin smooth. Surely, one of Canada’s best pinots at
this price point (it’s a bargain). Food matches: rare roast beef. Drink:
2011 – 2016 33894 12.5% XD 750 ml $30.00 Score: 92/100 Available: LCBO
Vintages , Wine Rack, on line www.leclosjordanne.com and Winery Boutique (at Jackson-Triggs)
2007 Jackson-Triggs Entourage Methode Classique Sparkling Brut, Niagara-on-the-Lake, Ontario
A toasty, terrific bubbly with fresh notes of green apple and baked bread. Incredible price for such quality: one of Canada’s best sparkling wines. Food matches: shucked oysters, sushi, Asian fusion, pate. Drink: 2012 – 2017 80003789 12.5% D 750 ml $22.95 Score: 91/1002010 Jackson-Triggs Reserve Series Meritage, Niagara Peninsula, Ontario
Robust with dark red and black fruit and toasty oak. Savoury and cedary. Superb for the price point. Food matches: grilled or braised red meats, roast pork or lamb, pasta bolognese and a variety of aged cheeses. Drink: 2012 – 2016 526228 13.3% D 750 ml $13.45 Score: 88/100
2011 Open Riesling Gewürztraminer, Niagara-on-the-Lake, Ontario
This is an incredible wine for the price point! Joyous notes of peach,
peach and lychee. The gewurztraminer really comes through in this blend.
Food matches: honey glazed BBQ chicken, Asian fusion, fresh salads, and
a variety of soft, mild cheeses. Drink: 2012 – 2014 988092 11.5% MD 750
ml $11.95 Score: 88/100
2010 Jackson-Triggs Silver Series Chardonnay, Niagara-on-the-Lake, Ontario
Lovely aromas of butterscotch and peach on the nose. Full-bodied and
generous on the palate with layers of ripe tree and tropical fruit and a
comforting vanilla-smoke finish. Food matches: stone crab, ginger baked
salmon, grilled scallops or shrimp, mushroom risotto, veal chops, and
pork tenderloin. Pastas in rich cream sauces and aged cheeses are also
great matches. Drink: 2012 – 2016 593996 13.5% D 750 ml $19.95 Score:
89/100
2008 Flourish Vidal Icewine, Niagara Peninsula, Ontario
A profusion of honey-drizzled apricots and peach preserves. So lovely. Top me up! Food matches: foie gras, fruit custard. Drink: 2012 – 2018 222356 9.5% S 200 ml $17.95 Score: 91/100and now for the cheese ...
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1 Year Old Cheddar Île-aux-Grues |
Fromagerie de l’Île-aux-Grues, l’Île-aux-Grues, Québec
Founded in 1977 by 14 dairy farmers, only 5 remain and are part of the cooperative that provides the milk for the Fromagerie de l’Île-aux-Grues cheddars. Using thermalized milk this one year old is firm in texture and is developing a characteristic nutty taste associated with cheddar.
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Avonlea Clothbound Cheddar |
Cows Creamery, Prince Edward Island
Originally Cheddar was made in wheel shapes wrapped in cheesecloth. Armand Bernard is reviving this tradition, following the style of great English farmstead Cheddars. Made from raw Holstein cow milk which is then thermalized, and aged for a minimum of 14 months in carefully monitored temperature and humidity conditions. The aroma and flavour is uniquely PEI, reminiscent fresh unwashed potatoes, grassy yet both sweet and tangy on the finish. Winner, Aged Cheddar (1-3 years) category, 2011 Canadian Cheese Grand Prix.
Maple Smoked 2 years Cheddar |
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Albert’s Lea |
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Niagara Gold |
Quality Cheese Inc., OntarioThis is a rich, full-flavored cheese with the character and complexity of French farmstead Brie. Albert the cheese maker brings classic French flavors to Ontario in the form of this bold little cheese. It’s a cheese with as much character as its maker. Cheesemaker story video.
Upper Canada Cheese Co., Jordan Station, Ontario
Handcrafted from the milk of a single herd of Guernsey cows pastured in Niagara, then hand washed and turned regularly during ripening to create the aromatic golden washed rind and complex sweet, grassy to fruity flavours that become more pronounced with age. Cheesemaker story video.
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Alfred Le Fermier |
Fromagerie La Station de Compton, Compton, Québec
Simon-Pierre Bolduc has created another masterpiece, named after the family’s great grandfather. This firm, washed rind cheese is made from the raw organic milk of the family’s purebred Holsteins. Carefully aged for 6 to 8 months on wood boards. The yellowish-orange rind produces a pleasant woodsy aroma with a nutty and floral taste profile. Cheesemaker story video.
Please join us on Twitter!
sit. sip. savour.
Éva Nagy - accredited sommelier & yummy food enthusiast
photos from "our event" at Holly's ...
there you have pics from our wine & cheese. thanks so much Holly Bruns - wine out loud!!!
sit. sip. savour.
Éva Nagy - accredited sommelier & yummy food enthusiast
