In last weeks City Cellar, I wrote about Hawksworth Restaurants collaboration with the Similkameen Valleys Orofino Vineyards in creating two custom wines exclusively suited to the style and tone of David Hawksworths food. I absolutely love that we Vancouverites are privileged to be in such close proximity to wine country, giving sommeliers and chefs the ability to forge close relationships with wineries. Just as Tuscan wine is the ideal match for Tuscan food, there is something to be said for local wines being made with the way we eat now in mind. Whether were fishing in coastal waters, harvesting the Fraser Valleys bounty or tucking into Okanagan game, how wonderful to wash it down with a little local juice to boot!
This week, three more restaurants taking advantage of wine country being a stones throw away by building strong relationships with winemakers and exclusive wines for their guests:
Edible Canada at the Market | Okanagan Crush Pad Market Red 2010 Gamay-Syrah
It doesnt get more local than Eric Patemans Granville Island ode to Canadian farmers, fishermen, ranchers and dollops of artisan deliciousness. He and director of liquid assets(!) Treve Ring joined forces with winemaker Michael Bartier of Summerlands Okanagan Crush Pad in sourcing light and lively Gamay from Olivers Secrest Vineyard and juicy, peppery Syrah from the Cerqueira Vineyard on Black Sage Bench. The tidal wave of raspberries, blueberries and cherries dusted with classic South Okanagan sage is definitely worth a whirl at $10 a glass and $48 a bottle.
EdibleCanada.com
Top Table Group (Araxi, Cin Cin, Blue Water Café, West) | Foxtrot Vineyards The Waltz 2010 Pinot Noir
The wine directors of Jack Evrensels four restaurants worked with Gustav Allander, the winemaker of Naramatas Foxtrot Vineyards, to blend an elegant, on-point Pinot Noir that has the poise and liveliness to perfectly bounce off of everything from Blue Waters seafood to Cin Cins Mediterranean fare. Youll have to dig a little deep into your pocket for this one ($19.50/glass and $92/bottle), but rest assured this truffley, plummy Pinot sourced from three separate vineyard blocks will be served alongside excellent food in appropriate glassware by some of the best sommeliers in town. TopTable.ca
Cactus Club Café | Feenie Goes Haywire 2011 White & 2008 Red
Cactus Clubs service director Sebastien Le Goff and beverage director Sam Zavari aligned their empire with Okanagan Crush Pad as well, building wines out of the winerys Haywire label started by owners Christine Coletta & Steve Lornie. The Feenie Goes Haywire name on the label is in homage to Colettas long friendship with Cactus Club executive chef Rob Feenie, while whats in the bottle was made with favourite dishes in mind.
In their own words, The Feenie Goes Haywire 2011 White, an aromatic and floral blend made from Gewürztraminer and a touch of Chardonnay, makes a great match for Korean-style lettuce wraps, lingcod fish tacos, or the butternut squash and prawn ravioli, (while) the Feenie Goes Haywire 2008 Red, made from a bold blend of Merlot, Cabernet Sauvignon, and Syrah, offers a full mouth feel with red fruit and smoky notes, and is dynamite with burgers, peppercorn New York strip loin, or a short rib sandwich. Jump on em at $10 a glass or $40 a bottle. CactusClubCafe.com
Its so great to see these restaurants going the extra mile to bring these exclusive pours to your table. I look forward to this becoming a bigger trend!
