road13_2 © 2010 . All rights reserved.

Road 13 wine & dinner

I have been passionately writing about food for roughly a year and during that time I’ve tasted and photographed great food, got to meet some food celebrities, ate great meals with my friends and connected with some great people.  I never really knew where my blog would lead me or what would come from it.  All I knew is that I’m going to write and share my love for food.  These are the thoughts that were running through my head the other night as I sat at the head table with the owners of Road 13 Winery at a 5 course dinner at the Hotel Rialto in Victoria BC.  “Food without wine is a corpse; wine without food is a ghost.  United and well matched, they are as body and soul: living partners” – Andre Simon – Chef 1877-1970 You really can’t put it any better.   And to have both the winery owners and chef on hand to lead us through 5 courses of west coast inspired food is the tops for me.

I admire those who take their passion to the limit and this was demonstrated both on the plates and in our wine glasses.  The food was inventive & creative and the wines were elegant, restrained and showing great character of the southern Okanagan valley.  What made the evening that much better was the down-to-earth quality in Pam and Mick.  They are lovers of wine first.  They make wines that they want to drink but are very passionate about highlighting the area that they are from.  This is a great quality to have when you’re running a new world winery where many wineries opt to follow trends.

I feel very fortunate to have been a part of a fantastic meal with fantastic company.  I will definitely be drinking Road 13′s wines more often and perhaps even making a trip to the Okanagan to see first hand Mick and Pam’s labour of love.

Road 13 & Hotel Rialto Dinner
November 25, 2010

Menu

2007 Sparkling Chenin Blanc

Qualicum Scallop Tartare
Preserved Lemon, Duck Gelee
Chervil Mousee, Tobiko

2009 Viognier | Riesling | Sauvignon Blanc

Smoke Albacore Tuna & Green Apple Terrine
Micro Greens,  Fennel & Wheatgrass Vinaigrette
Cucumber Pearls

2008 Pinot Noir

Duo of Soup Taster:
Roasted Celeriac & Cauliflower Puree
Olive Oil Poached Kabocha, Squash Veloute
Chanterelle Ravioli, Red Beet Creme Fraiche

2007 Fifth Element

Salt Spring Island Lamb “Rack Chop”
Espresso & Bourbon Vanilla Bean Marinade
Smoked Almond & Thyme Crust, White Truffle &
3 Year Gouda Whipped Yukon Golds,
Winter Vegetable Ratatouille

2007 Cabernet Sauvignon

Discovery Coffee Cream Tart
Wild Huckleberry Coulis
Callebaut Truffle


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