I’d like to think that I am a pretty good cook and that I have a good grasp on pairing wines with food.  Yesterday, I received a basket of freshly picked fire morels and I simply sauteed them with loads of butter, added a pinch of fresh sage and served them over creamy, rich, polenta that was laden with Mascarpone cheese.  This basic peasant fare meal was heavenly when paired with the 2008 SHV Viognier / Marsanne.  

But as good as that was, it was over shadowed by the artistry that I experienced while I was in Vancouver this past week.  I feel that I need to take my hat off and tip it to a couple of chefs that prepared these meals that truly made the SHV wines that were being served with them more magically then I thought was possible.  

Gord Martin, owner and chef of the Bin 942 (and 941) Restaurants in Vancouver created a masterful array of tapas sized bites that were paired with the new wine releases from Stag’s Hollow this past Thursday for myself and a small group of 20 others.  In my opinion, his unique take on the foods showcased a diverse combination of flavors and textures and for me, it is what makes going out for a meal is all about. Picture this; chopped creamy scallops topped with a touch of tobiko roe, wrapped in thin sliced smoked salmon maki sushi style and then balanced perfectly on a square island of seedless watermelon that was floating in a puddle of 2009 SHV Syrah Rose.  Simplicity, and artistry in perfection!  It was beautiful to look at and even better to consume.  My mouth is still watering just thinking about the way that it tasted with the wine. I know that this is not a regular menu item but dam, it sure should be!

Shallaw Kadir, owner and chef of the Fishworks Restaurant in North Vancouver prepares dishes that show a level of expertise and quality that far outweighs his youthfulness.  Lunch there this past Friday with freelance food and wine writers Tim Pawsey and  Judith Lang was near perfect and the use of fresh ingredients were the key here with everything being prepared in house.  It was quite possibly the most beautifully presented and best tasting piece of halibut that I have ever had and the lobster bisque served with crème fraîche made me want to order another bowl full.  If you go, you really should try the 2009 SHV Sauvignon Blanc with almost anything on his menu, you will be glad you did.

Lastly chef Greg Armstrong of the Alibi Room has created a menu that is turning owners Raya Audet & Nigel Springthorpe restaurant into the place to be in order to enjoy Free House poured beers and wines from all over the province and beyond.   Loved the fresh spot prawns and Cortes Island mussels in a red curry broth when it was paired with a pint of cask aged Wee Anger Scotch Ale from Russel Brewing Company made by master brewer Jack Bensley. 

It is better to hide ignorance, but it is hard to do this when we relax over wine.

Heraclitus c. 540 - c. 480 B.C.
On the Universe, fragment 108

Dwight

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