Author Archives: Roger Harmston
Pucker Power
127019
Vouvray sec Vincent
$23.99
13.5% alcohol
A father/son vineyard in the Loire Valley, Vincent Raimbault and his son produce wonderful wines from 25 to 60 year old vines. 3 Generations have been working this 14 ha site that is on a slight elevation with a definite Atlantic influence. Clay with outcrops of sand and silex on limestone bedrock.
There is a lovely maturity to this white. It’s fresh and fruity. We were immediately impressed with the flavours. Definitely a 00 in sweetness.
It worked wonderfully with a roasted organic chicken and a sheet of roasted veggies (parsnips, small BC potatoes, red pepper slabs, red onion quarters and a leek.) Homemade pickled beets rounded out the plate.
The Tribe Knows
So Much for a Bin 4 Burger
And here I thought we were going out for dinner that night. Grocery Shopping day, and B thought differently!
Well, if that’s the way you’re gonna be, I guess I’ll have to do something a little different. First, skip the buns, Thin wholewheat pit out of the freezer. And spiced up the pork/lamb/beef mix and made them into kefta (Mediterranean meatballs). Nope, not fried. Grilled in the oven. Whist raiding the Potato Chip bag, she who shares the kitchen with me made up a lovely veggie platter and added dolmades to the mix.
And of course a beer was appropriate.
Classic Dinner
Code: 589432
$16.49
Louis Bernard Cotes du Rhone
It’s a lovely blend of Grenache Blanc, Clairette, Bourboulenc, Roussanne and Viognier.
Very well balanced. It’s not one of the mystery case offerings. But, this is one of our favourite white blends and a standard ‘go-to’ if the mind hits a blank when wandering the isles. Always good to have one in reserve.
Teamed up with an easy one pan dinner: An omelette. The Treehouse Twist is to melt a little Feta/Kashkaval cheese mix on top. We like the sheep variety of the Kashkaval and our’s is a Bulgarian import.
Home stewed rhubarb on top of Frozen Yogurt was a refreshing dessert.
The Tribe is Right
Meanderings around town
Treating Himself
Guest Andy Brown:
I decided to treat myself today.
A Sterling Silver Striploin steak with baked potato, grilled yam and peas, washed down with a delectable Inniskillin 2009 “Dark Horse Estate” Meritage.
Don’t have an exact price on the wine but it was in my $40+ section of the wine cooler.
Whatever, it was worth it. An excellent complement to the steak. It is composed of 50% Merlot, 30% Cab Sav and 20% Cab Franc. The description says the careful crafting of the individual wines “has yielded a deep purple toned wine with ripe cherry and chocolate aromas, firm tannins, and rich flavours of vanilla-infused oak and plums.” The components underwent extended fermentation in their skins, followed by barrel aging for 12 months in French and American oak.
Being in the bottle for 11 years did not hurt I’m sure. I made a special toast to Di who I’m sure instigated this purchase. She was the real wine aficionado- I can’t think of any of her selections that I did not like.
Photos: Andy Brown
