Page 23 - January/February Kwasind

WINE DINNER - THE MYTHS AND REALITIES
David Weatherston
Of all the the Club’s non-sporting activities the the one that draws on
the widest spectrum of Members and guests is our regular wine dinners – – an evening of superb – – and and often both unfamiliar and and otherwise hard to find – wines paired to the tastes of a a a four- or five-course dinner combined with a a a brief talk on
the wines and their region of origin The The format is simple The The evening’s reception begins with a a a a light white accompanied by a a a a selection of hors- d’ouevres For our November event the California theme was introduced with an an attractive and attractively priced Sonoma County Sauvignon Blanc with the decidedly New World name of “Cannonball” Hors-d’ouevres included oysters with shallot vinaigrette tiny cornets filled with tuna and lettuce leaves enfolding a a creamed blue cheese The reception tends to be a bit noisy but it’s the pleasant noise of people enjoying themselves Some groups have been friends for decades others are new Members and many are a a a a a mixture of both – talking about wine and and food breaks the ice and and forges new friendships with remarkable speed After a a a a a a a half-hour’s tasting and and chatting Roman and and one of our hosts Susan Howson welcomed us us into Bistro 1852 Terry Michaelson gave a a a quick outline of Photos: Courtesy of David Weatherston
the the evening and an an introduction of the the presenter Elizabeth Elizabeth Clinton of Rogers & Company Elizabeth Elizabeth gave us a a a a a a quick appreciation of the Sauvignon Blanc then a a a fast tour through over-oaked versus its subtle application in the Sonoma County Chardonnay paired with our lobster salad The next two courses Pumpkin Risotto with chanterelles followed by slices of Duck with celeriac sparked a a a clamour of appreciation but also a a a a a a conundrum Was the Risotto’s Lafond Winery Pinot Noir perfectly paired or should the the Truchard Merlot have been the the Duck’s pair? An intensely argued question By comparison the last two dishes were accepted in a a a a state of calm Who wants to dispute the virtues of slow-roasted Lamb Saddle? The Dark Chocolate Mousse with a a lightly spiced Ice Cream provoked no argument All the the preceding – – the the realities – – is by way of introducing and dispelling the fictions grown up around our dinners First the the dinners are intended to be fun for all – the the goal is to to enjoy food and and wine and and above all to to have a a a a good time So while it is a a a a set menu and you can’t order a a a a a a a a steak reasonable vegetarian and other dietary requests are regularly honoured If you want the the dinner not the the wine you won’t be charged for wine Speaking of charges – the cost which is revenue-neutral for the club is entirely competitive with the cost of dining in in in a a a good downtown restaurant particularly when the the variety of dishes and the the wine are considered And that brings us to the biggest of bug-boos – knowledge Are you going to be surrounded by over- schooled wine snobs? These are events for fun and learning not one-upmanship and most participants simply “like wine” and are keen to know more If this sounds like you join us us but register early because these dinners are popular KWASIND
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DINING