Well I went to my third Dine Out Vancouver restaurant today with friends. This time we went to Wild Rice, which is located close to the west edge of Chinatown. It’s a short 2 block walk from the Stadium skytrain station. The food for all 3 courses were all great, both for me and the others. What I ordered:
Hot and Sour Soup
House Roasted BBQ Pork, Baby Bok Choy, jasmine rice
Szechuan Chocolate Brownie
House Roasted BBQ Pork
To this I paired a glass of Rollingdale Pinot Noir, from West Okanagan. The pinot noir has low tannins, light body, some violet aromas/flavours, and higher acidity, and thought it would pair nicely with the BBQ pork.
The hot and sour soup had just the right amount of heat for most people to handle. I loved the slices of shitake mushrooms in the soup. The House Roasted BBQ pork was tender and had a tasty sweet brown sauce. This worked with the acidity of the Rollingdale Pinot Noir. I wished it did have some crispy pork skin though. The Szechuan chocolate brownie was decadent, covered with a light chocolate sauce and crunchy ribbons of orange peels on top. Enjoy with a coffee, or maybe port.
Szechuan Chocolate Brownie
I also was able to try some of the Salt and Pepper Tofu, Satay Sauce, Orange Braised Pemberton Beef, Drunken 5 treasure quinoa, and 5 Spice Carrot Cake with Ginger Icing. The panfried tofu with crushed chili flakes was accompanied by a peanut sauce mixed with some lemon grass. A very tasty dish. The Pemberton Beef came shredded, reminding me of pulled pork, but with a beefy flavour. Very succulent. The 5 Spice Carrot Cake was very gingery and tasted wonderful with the cream cheese icing. I could have eaten a few plates of these carrot cakes.
I recommend coming to Wild Rice for Dineout Vancouver. Enjoy!
In my previous blog I took you through the reception, first and second course. To wind up this dinner at Saltaire with Aurelio Montes, we have the third and final course. Our third course was a slow braised lamb shank, with rosemary tomato jus, chatrelle, fresh tyme risotto and pattypans (a kind of squash). As you can excpect a slow braised lamb shank is going to be full of flavour and needing some big red wines to complement it. The two Montes wines we had were the2005 Alpha M and the 2005 Purple Angel. The Alpha M is 95 point WIne Spectator rated. This is a Bordeaux blend, primarily Cabernet Sauvignon with cabernet franc, merlot and petit verdot. Deep purple in the glass, with a round mouthfeel. Lots of dark fruit and spice, with a dry oak finish. The second wine was the Purple Angel. Aurelio Montes has many angels drawn on different wine labels for the winery. The angels take care of the winery. This one is primarily carmenere (Chile’s signature grape) with a small amount of petit verdot for extra colour and tannin. Carmenere typically has a capsicum aroma/flavour and it was evident in this wine. But it also had cherry oak and vanilla. Both are big wines, but I think the Alpha M paired slightly better with the lamb shank.
The final course, is of course, dessert. Our dessert was everything to do with chocolate. There was a cocoa tulle, a dark chocolate truffle, pot du creme, and a peanut butter cup. What to pair with these chocolates? The Montes Folly. This is a 100% syrah. The story behind the folly has a few versions, with one being people telling Aurelio that syrah cannot ripen in Chile and that it would be a folly to try. Again this wine is deep ruby in the glass like the other big reds from Montes. Aromas of cassis, vanilla oak and licorice. Yet the tannins were very supple, which again is a trademark for Aurelio’s reds. Red wine and chocolate are a great pairing and this worked very well with the dark chocolate.
Please take a chance and try one of the wines from Montes. You won’t be disappointed. Enjoy!