Vintages Pre-Release Tasting—Tuscany, Thanksgiving & Winemaking Families— Have Your Say!
Thursday, September 28, 2017 7:00 p.m. – 9:00 p.m.
Vendange Institute 440 Albert Street, Suite C108
The first VPR of the season will feature wines of Tuscany, wines for Thanksgiving and winemaking families. Come join us as we taste higher end Sangiovese-based wines as well as searching out some of the highly recommended wines that punch above their price point. In addition, we will try to fit in some other recommended wines from the release highlighting Thanksgiving and winemaking families both here in Canada and abroad.
We encourage you to register early as all members signed up by Saturday, September 23, 2016, will be invited to suggest a few of their choices from the release. We will consider the requests as we make the final selection, particularly looking at popular items based on multiple responses along with any intriguing thematic suggestions.
The VPR is an opportunity to “try before you buy” a number of wines to be released by Vintages on the following Saturday. Taste some selected, expensive, highly reputed wines that might not cross your palate otherwise and also have the chance to discover wines offering exceptional price/quality ratios and affordable lesser-known premium quality products that are well-made bargains.
The tasting will be lead by Guild Director Lisa Isabelle and Guild President Bill Ellis.
Members: ($45+HST) $50.85
Sponsored Guests: ($55+HST) $62.15
As we are nearing the end of the wine tasting season, the Guild is delighted to announce that we have partnered with Chef Joe Thottungal from Coconut Lagoon for a special evening to be held on Sunday June 4th, 2017, starting at 6:00 pm.
Joe will be on site to explain and describe every one of his dishes, including this year’s Gold Medal Plates Silver Medal winning dish “Kerala Infused Oil Poached Halibut”. We will be offering a 6-course menu at $110 cost (including HST and Gratuity) for Guild members and $125 for Sponsored Guests. There are only 50 seats available for this event. Make sure to reserve early.
The event will be lead by Guild Directors, Marie-France Champagne and Don Cook. They have challenged themselves to pair two beverages with every course and to explore the endless possibilities of wine and food pairing. These will not be typical Indian food pairings. Do not expect to taste a buttery Chardonnay or an off-dry Riesling at this event. You might however encounter some wine varietals that you have not tasted before. Perhaps, a local cider and maybe the odd beer pairing. We will be looking for our guests to provide us with feedback for each of the course’s best pairing.
Joe & his team are very pleased with their new look as they have recently completed renovations to both the exterior and interior of the restaurant. Parking is available on-site.
Please scroll below for the evening’s full menu. We will keep the pairings secret until the event!
Lobster Samosa with Mango Coconut sauce + Kuchumber
Kerala spice infused Oil Poached Halibut +Fish Curry Crumbs
Mushroom Aviyal + Lentil Emulsion
Tandoori Duck Breast, Bed of Vegetable Slaw + Chili Lime Drizzle
Tellicherry Pepper Lamb Chop
Eggplant Chutney +Potato and Spinach Croquette + Beet Raitha +Rice Pedals
Moong Dal Halwa + Ginger Ice Cream + Rasmalai Essence
Register for this event