With Palatine Hills and Fielding Estates wines

 

ucked away in the corner of the decidedly delightful Pillar and Post Inn is The Library Room- a cozy dining room complete with roaring fireplace and festively turned out table amidst shelves of books. This was the venue for one of the many fine Icewine Classic Winemaker’s Dinners that took place last January 24, 2009 around the Niagara region and it was a feast for the senses.

Chef J. Mark Hand introduced the dozen or so dinner guests to the Chef of the evening, Adam Rapsey and the inn’s Executive Chef, Randy Dupuis who both executed a spectacular five course meal that was carefully paired with wines from Fielding Estate Winery and Palatine Hills. The evening commenced with a phyllo wrapped brie wedge, roasted Portobello mushroom and a ruby red beet vinaigrette. This was deftly paired with the Palatine Hills 2007 Fume Blanc- Proprietor’s Reserve. On hand to explain the nuances of the Palatine Hills wines was Matt Reynolds, head of marketing for the vineyard and all round bon vivant. The diners all commented on how the Fume Blanc was able to cut through the richness of the starter with its clean, crisp, almost citrus-like flavour and aroma.

After this terrific start, we were served a decadent lobster cappuccino with dill foam and caviar, paired with the one of the evening’s show-stoppers- the Fielding Estate Winery 2007 Viognier ($30 CDN per bottle and worth every cent). Winemaker Richie Roberts was visibly pleased by this fine wine- and who could blame him? Beautifully perfumed with floral notes, the Viognier matched the soup’s sweetness and heat- if this wine was a fragrance, many ladies in the room would have gladly worn it. And it tasted even better than its haunting bouquet could have led you to believe it would.

The Next Two Courses

Fielding Estate followed that up with a fruit forward, French oaked 2007 Pinot Noir ($24 CDN a bottle). This accompanied a delicate filet of halibut with a saffron chardonnay broth, baby bok choy and cubed new potatoes. Given the wine’s non-aggressive nature, the wine complemented the dish nicely. A perfectly seared beef tender loin medallion with truffle mashed potatoes sitting in a pool of five onion balsamic jus arrived next and caught all of our attentions. The scent of that jus was as mouth-watering as the Palatine Hills 2006 Merlot, Proprietor’s Reserve ($21 CDN a bottle). It’s apparently the vineyard owner’s favourite wine and we can taste why. It was smooth and paired beautifully with the red meat, enhancing the flavour of the entire experience with every sip.

A Sweet Ending

The meal ended on a decidedly delectable note when a Grand Marnier twice baked chocolate soufflé arrived with not one, but two ice wines (of course). The Fielding estate 2006 Vidal Icewine ($20 CDN a bottle) was full of honey rich notes while the Palatine Hills 2006 Cabernet Sauvignon Icewine ($100 CDN a bottle) in its crimson red glory was all lush fruit. The latter is a new favourite- bursting with strawberry and rhubarb in every sumptuous sip. It’s no wonder this gorgeous wine has won accolades and awards- it’s the best icewine sampled all day long!

As the meal and wine mellowed the group, Chef Hand leaned over and said, “Can you believe how young and talented these two guys are,” nodding in the direction of Richie and Matt. That was a fair comment given the two are a mere twenty-seven years of age and the next generation of Niagara wine “ambassadors.” He added, “This is a 25 year old wine industry- and it’s the beginning of something really big. I can hardly wait to see where it goes from here.” I think the same can be said of every dinner guest that night.

To read more about the Festival and its many splendoured offerings, click here.