Vancouver Foodster’s Noodle Mania – Get Your Tickets

noodle 2017

Each restaurant will be serving up Tasting Bowls or Plates for guests to enjoy and you will have a chance to visit many different types of restaurants throughout the event, meet some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

You may have a chance to taste all sorts of noodles from chow mein to spaghetti to mac & cheese, pho, pad thai, ramen and more. Touring many ethnic eateries and tasting noodle dishes including American, Chinese, Filipino, Hong Kong, Indian, Italian, Korean, Sri Lankan, Taiwanese, Thai, Vietnamese, and more.

If you haven’t been to our previous Noodle Mania event, Novus TV featured our last event on Food Finds (view here).

Visit each of the participating restaurants at your leisure by bike, moped, car, transit, walking, or carpooling.

Registration: tba  -this is where you will show us your printed or digital tickets and will pick up your Noodle Mania passports. 

Some of the Participating Restaurants:

Image result for basil garden pho vancouver

Basil Garden Restaurant

2889 East Broadway, Vancouver

Web: http://www.basilgarden.ca/

Twitter: n/a

Instagram: @basilgarden

Cuisine: Vietnamese

 

Yaletown L’Antipasto

1127 Mainland Street,  Vancouver

Web: www.yaletownlantipasto.com

Twitter: @Lantipasto

Instagram: @lantipasto

Cuisine: Italian

L’Antipasto is Yaletown’s only Italian Tapas wine bar, a family-run, authentic Italian restaurant. We source the highest quality imported ingredients from Italy & combine them with seasonal ingredients.

 

Image result for chutney villa

Chutney Villa South Indian Cuisine

147 East Broadway, Vancouver

Web: www.chutneyvilla.com

Twitter: @ChutneyVilla

Instagram: @chutneyvilla

Cusine: Sri Lankan and South Indian

KIds Can Cook Gourmet

(location tba)

Twitter: @kidsccg

Instagram: @kidsccg

Teenage chefs Skylar and Chloe who own the Kids can cook Gourmet pasta sauce.

 

Tickets:  Think about Christmas gifts!

Early-Bird Tickets: $35 per person before December 15, 2016
Advance Tickets $45 per person after December 22, 2016
Regular $60 per person after January 6, 2017

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Purchase Tickets Here: 

Ticket price includes tasting bowls or plates at each of the participating restaurants throughout the evening. (Beverages are included at some restaurants which will be noted, you are welcome to purchase wine, beer, cocktails or mocktails at each of the participating restaurants).

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us at least 48 hours in advance with name (s) of who will be attending in your place. Participating restaurants subject to change. Event produced by CMI Chat Media Inc. This is an all ages event and everyone is welcome.

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Free Dim Sum Paired with Wines of Germany Through BCLDB

German wines and asian flavours

German wines and asian flavours

German Dim Sum Event at Cambie Kitchen May 10th and
Asian Foods Featured with German Wines in BC Liquor Stores this May!  Check out these exciting free consumer events pairing Chinese Dim Sum with German wines!  Press release below.

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Vancouver, BC – German wines will share the spotlight with Asian foods in BC Liquor Stores from May 6 to June 2, 2014. 60 stores will feature lively displays of a select 12 German wines, all pairing perfectly with the myriad flavours of Asian cuisines. A FREE consumer event will kick-off the promotion, doling out delectable dim sum with Deutsches wien.

What could be more delicious than a crisp, refreshing German Riesling to balance with traditional Chinese Dim Sum flavours? This is what Wines of Germany had in mind when they announced their sponsorship of a month-long thematic within 60 BC Liquor Stores throughout the month of May. German wine Portfolio Manager Barbara Philip selected the 12 wines that will participate in the promotion and local sommelier Mireille Sauvé developed, in conjunction with Wines of Germany, a detailed brochure which will be distributed free of charge at all participating locations. The brochure offers professional tasting notes to guide consumers to their preferred wine style, as well as detailed food pairing suggestions which showcase exclusively the cuisines of Asian regions.

At the consumer event on Saturday, May 10, 2014, consumers can try samples, at no charge, of all 12 featured German wines paired with authentic Chinese dim sum from Vancouver’s Chinatown eatery, Floata Seafood Restaurant. Steamer baskets will be stacked high, filled with Ha gow and sui mai, which visitors can try with all 12 featured wines, presented by accredited Sommeliers on rotation throughout the event. Details for the event are as follow:

FREE CONSUMER EVENT

Cambie and 39th Signature BC Liquor Store (Cambie Kitchen)
Saturday, May 10, 2014
3 – 6 pm

Wines of Germany are generally heralded as great food friendly wines. This is a very bold statement, but most sommeliers and other food and wine professionals will agree. British Columbia, being the multi-ethnic province that it is, hosts a wide array of cuisines that virtually reach out for German wines. The not-really secret here is the variety in styles (dry to sweet, sparkling or still), grape varieties (Riesling and Pinot Noir, to name the top ones of either white or red) and the distinct levels of richness (light to full, to honey-like) plus, based on the cooler climate, the wines generally have a good amount of acidity (considered vital for a great food wine) and lower levels of alcohol than warmer climate peers.

“If you don’t love German wines, you just have not yet found the right one for you.”
Visit BC Liquor Stores this April to find your Perfect Pairings.

Vancouver Foodster’s Noodle Mania #2 – Get Your Tickets

Noodle Mania logoI attended the first Noodle Mania this year and had lots of fun.  Here is my post from last year:
highlights-from-vancouver-foodsters-noodle-mania-noodlemaniayvr/

Now here are the details for the next Noodle Mania by Vancouver Foodster!

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Tantalize your taste buds at several restaurants throughout Vancouver! This tasting extravaganza goes from 1:30pm until 5:30pm and is presented by Vancouver Foodster. You will taste all types of noodles from chow mein to spaghetti to ramen, udon, pad thai and more. Touring many ethnic eateries and tasting noodle dishes from American, Chinese, Filipino, Japanese, Korean, Italian, Malaysian, Singaporean, Thai, Vietnamese, and more.

Each restaurant will be serving up Tasting Bowls or Plates for guests to enjoy and you will have a chance to visit many different types of restaurants throughout the event, meet some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

* Vegetarian options will be available at many of the participating restaurants.
* Bring along a friend or two, your significant other, your family or come solo.
* A food networking event connecting Vancouver’s vibrant food community.
* This is an all ages event and everyone is welcome.

Visit each of the participating restaurants at your leisure by bike, moped, car, transit, walking, or carpooling.

Purchase tickets at
https://noodlemania2.eventbrite.ca/

Registration: TBA -this is where you will show us your printed or digital tickets and will pick up your Noodle Mania Cards.

Participating restaurants:

  • Atithi (Indian) – Kitisilano
  • Xoxolat (Chocolatier) – Yaleotown
  • Graze Vegetarian –Fraserhood
  • Bella Gelateria – Coal Harbour

More restaurants to be announced soon

Advance Tickets: $40 per person
Regular Tickets $50 per person after January 9, 2014
Note: Eventbrite fee and gst is extra on all tickets purchased online.

Ticket price includes tasting bowls or plates at each of the participating restaurants throughout the event.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

Did You Know October 20 is Wild Rice’s 12th Anniversary?

Wild Rice logoHave you ever been to Wild Rice downtown? It’s located just to the NW of Tinseltown by the Stadium skytrain station.  I’ve been there many times, including twice for Dine Out Vancouver.  I didn’t realize the restaurant has been around for 12 years now.  And they are having a special anniversary dinner.  Details from Wild Rice are below. Enjoy!
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Sunday, October 20 will be Wild Rice’s 12th Anniversary. We can’t believe it’s been 12 years since we opened our doors and were the first restaurant to introduce modern Chinese cuisine to Vancouver. How the hood and the local dining scene have changed! For this very auspicious birthday Chef Todd has created a special 12th Anniversary Prix Fixe Dinner – 4 courses for only $40 (including a $5 donation to the BC Hospitality Foundation). Check out the menu below and call us to make a reservation:
MENU
Sidestripe shrimp and crab sui mai
truffled honey
***
Oceanwise tartare duo
Coho salmon, cucumber, chives and grilled lemon
Albacore tuna, longan, water chestnut and black vinegar reduction
Served with wonton crisps
***
12-hour Braised Pork Belly
cauliflower puree, celeriac salad & kohlrabi kimchi.
***
Lemon Tart
Mountain Berry Tea-infused whipped cream

 

Bao Bei dumpling cook off

WIld Rice and the Dumpling Cook-Off Challenge

Bao Bei dumpling cook off

Bao Bei dumpling cook off

Wild Rice downtown/Chinatown has two offers during the month of August.  One that I’m excited about is Bao Bei, or steamed dumplings. Here is their announcement.

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The pans and cocktail shakers are sizzling hot this month at Wild Rice. We invite you to join us for all or some of the following tasty offerings.

AT PENDER STREET


Every Friday to August 30  – We’ve partnered once again with the Dr. Sun Yat Sen Classical Chinese Garden to present pre-concert dinner packages for the Garden’s Enchanted Evenings Concert Series.   We’re offering a value-priced three course dinner for only $22. Check out the menu and book your table now.

August 16 – Cheer on Chef Todd as he competes in the Dumpling Cook-Off as part of the first annual Dumpling Party at the Chinatown Night Market. Tickets are available for $12 onEventBrite if you want to try all the dumplings, or just meander back to Wild Rice for dumplings and cocktails with us.  Event details here.

 

Sen Bistro – A New Restaurant Opening For Chef Zhang

Upscale interior at Sen Bistro

Upscale interior at Sen Bistro

Sen Bistro on Broadway @ Burrard (1788 W. Broadway), has had a soft opening, but last week, they had their official opening with a Media Dinner kickoff.  I was fortunate to be invited to attend.  Sen Bistro is the sister restaurant to Chef Zhang‘s nearby Lin Chinese Cuisine and Tea House.  Both feature Northern Chinese cuisine, which is different from the Southern Chinese restaurants that populate the Lower Mainland. I find that the Northern cuisine has more beef and lamb for example, as well as other spices like cumin being used.  Chef Zhang opened Sen Bistro so that he could experiment with the Northern Chinese dishes; fusing food or spices from other parts of the world.  I think all chefs like to experiment and grow.

This evening we also had wine pairings to go with the specific dishes served to us.  Another nod to fusion; east meets west.  In the reception, I enjoyed the cumin spiced lamb cubes.  At first I saw large numbers of dried red chilies and thought that this might be a very spicy dish, but I was quite surprised that it was fairly mild.  Also served was a beef curry spring roll. Our wine pairing was a St. Hubertus Rose from the Okanagan.  Made from Gamay fruit, this rose burst with red fruit and red cherries.  Off dry, it tasted a bit like candy. An OK wine, but may not be everyone’s cup of tea.

Salad Trio

Salad trio

Salad trio

There was a Salad Trio, was really nice, with contrasts in flavors and textures.  The celery & dried scallop and the lotus root dishes were tied for my favourite of the three dishes.  The celery was crunchy and I enjoyed the sesame oil taste.  The lotus root dish was very different. Thin slices of lotus root, marinated in a Chinese red vinegar, along with some sweet component.  So you get crunchy, sweet and sour in each bite. Nice. The pairing for this was a Cono Sur Viognier 2011 (Chile).  Cono Sur has been producing some good quality wines for many years.  This Viognier was full bodied, nice and round mouthfeel, with lots of tropical and stone fruit.  Along with the Salad Trio, we were served a Broad Bean & Sherchai Mash.  It looked very similar to guacamole, but different flavour profile. The texture was similar to guacamole, but it was dried, and had a salty and spinach flavour to it.  I had never heard of Sherchai, and was told it was similar to spinach.  I did a quick search on Google but did not see it; perhaps I should head out to Chinatown to investigate!

Broad bean and sherchai mash

Broad bean and sherchai mash

Hot Appetizers

For hot appetizers we samples a Chicken, enoki & shitake mushroom soup, Lormi Xiaomai, and salt & pepper crunchy tofu.  The tofu was fabulous.  If you like dry ribs and beer, the salt & pepper crunchy tofu would be a great replacement.  Nice crunchy outside, spicy from crushed chili pepper, but not too much; just right.  If you have gone for dim sum, you probably have had xiaomai (mixed ground pork and shrimp in a flour wrapper).  The Lormi Xiaomai was stuffed instead with sticky rice. I do like sticky rice in lotus leaf.  This is a bite size version, sans lotus leaf flavour component. The Chicken with enoki & shitake mushroom soup, was calming. The mushrooms added an earthy component to the soup. There were small chopped green vegetables, still with a bit of crunch to them.

Salt and pepper crunchy tofu

Salt and pepper crunchy tofu

Lormi xiaomai

Lormi xiaomai

Chicken with enoki and shitake mushroom soup

Chicken with enoki and shitake mushroom soup

Entree

I think the entrees showed most of the fusion component of the evening.  The dishes were:

  • Flambe salmon
  • Braised pork with pumpkin in soybean paste
  • Double prawns delight
  • Wok-fried vegetables
  • Steamed crepes & buns

Salmon, the patron fish of BC, was served on a hot plate, then flambeed at our table.  The salmon was cooked perfectly, nicely soft in the centre.  I really enjoyed the braised pork with pumpkin.  The pork belly had nice layering of fat and meat and too that the soybean paste had 5 Spice powder seasoning.  The pumpkin slice that accompanied too went well.  Nice and soft, and of course matching with the 5 Spice powder (which has cinnamon and cloves). We paired the entrees with a Lucky Star Pinot Noir 2011 (California).  The acidity in the Pinot Noir cut through the fattiness of the pork belly.  Our table really liked this Pinot Noir.  It had flavours of sour red cherries and a hint of violets.  Light body, dry with low tannins.  The steamed crepes & buns were good to sop up the soybean paste sauce from this dish.

Flambe salmon

Flambe salmon

Braised pork with pumpkin in soybean paste

Braised pork with pumpkin in soybean paste

The double prawns delight featured prawns cooked two ways; one deep fried and coated with a honey mustard sauce, and the other wok fried with a smokey / sweet / chili sauce.  I preferred the latter, but several people at my table also liked the honey mustard version.

Double prawns delight

Double prawns delight

The last dish was the wok-fried vegetables, mainly consisting of thin slices of eggplant, mushrooms, and scallions. It was spiced with ginger and sauteed. Quite tasty.

Wok fried vegetables

Wok fried vegetables

Dessert Duo

There were two desserts.  The first was “pumpkin sticks“, but it was more than just a “poki” style stick that you see at T&T.  To this there was a yellow yam? pudding topped by a purple yam ball coated with dried coconut.  The purple yam ball was a hit. The pudding was also good, not too sweet, but may be bland to some people not familiar with Asian style desserts. The other dish was the blackbean paste Lormi-zhi.  We were presented with what appeared like Japanese mochi balls, that were each in a different colour.  Each one had a different filling.  One was the traditional blackbean paste, while another that I tried had 3 types of chopped nuts (peanut, cashew and almond I think).

Pumpkin sticks dessert

Pumpkin sticks dessert

Blackbean paste Lormi-zhi

Blackbean paste Lormi-zhi

I wish Chef Zhang best of luck in his new endeavor at Sen Bistro.

January Vegan Cooking Classes at Wild Rice in New Westminster

Wild Rice logoOK, the holiday season is over and all our binging.  It’s time to treat our bodies better in 2013.  One way is to learn how to make some healthy and delicious vegetarian Chinese dishes at Wild Rice restaurant in New Westminster.  It is easy to get to Wild Rice.  Hop on the Expo line skytrain and jump off at New Westminster station.  Here is the announcement that showed up in my email box.  Enjoy!

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Executive Chef Todd Bright is featuring Vegan Chinese in his cooking classes this month at the New Westminster location. Value priced at only $30, the fee includes the class (both demonstration and hands-on) followed by a four-course dinner. It does not include tax, gratuity or beverages.

Classes start at 6 p.m. every Tuesday this month starting January 8th.  Please contact caroline@wildricebc.ca  or call 778-397-0028 to book your seat.

MENU

Seasonal Spring Rolls
cauliflower puree
***
Curried Vegetable Steam Buns
sweet kecap drizzle
***
Grilled King Oyster Mushrooms
polenta fries, cashew and caramelized onion ricotta
***
Chinese Five-Spice Carrot Cake
ginger icing

Noodle Mania Vancouver – Get Your Tickets

Paccheri pasta and spicy Italian fennel sausage

Paccheri pasta and spicy Italian fennel sausage

Noodle dishes are popular around the world.  There are many variations on the sauce (e.g. hot, sour, spicy,tomato-based), the type of noodle (e.g. wheat or rice), and the protein with it (e.g. fish, meat, tofu).  With all these variables there are probably several thousands of variations, and proabably a few that you prefer. Vancouver Foodster’s “Noodle Mania Vancouver” will give you a chance to try noodles from many cultures.  Try some that are new to you.  Maybe they will be your new favourite.  The Noodle Mania Vancouver is on January 13, 2013 from 3-8pm.  Pre-Sale pricing special offer of $20 each ticket is now thru December 4th. Here is the press release.

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Updated Restaurant List and Pricing

Shaktea Tea Lounge (Tea)
Urban Thai Bistro (Thai)
Chau Veggie Express (Vietnamese)
Bob Likes Thai Food (Thai)
Hai Phong (Vietnamese)
Soho Tea Room (Hong Kong & Taiwanese)
Yaletown L’Antipasto (Italian)
Fet’s Bar & Grill (American)
Novo Pizzeria and Wine Bar (Italian)
The Mac Shack (American)

Ramen with Fraser Valley pork shoulder from Harvest

Ramen with Fraser Valley pork shoulder from Harvest

Advance Tickets: $35 per person (eventbrite fee extra). $100 for 4 pak of tickets or $135 for 6 pak of tickets (get a group of your friends/family together and save by purchasing a 4 pak or a 6 pak (eventbrite fee extra). Tickets $45 per person (eventbrite fee extra) after January 10th.

Ticket price includes tasting bowls or plates at each of the participating restaurants throughout the evening. A donation of $3 from each ticket purchased will go to support Project Limelight Society.

Purchase Tickets Here
http://noodlemania.eventbrite.ca/

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Vancouver, BC – Prepare to experience some of the newest and tastiest offerings on Sunday, January 13 from 3 to 8 p.m. as Vancouver Foodster, Vancouver’s essential online food and drink guide, presents “Noodle Mania Vancouver”.

Tantalize your taste buds at several restaurants throughout Vancouver! This tasting extravaganza goes from 3pm until 8pm and is presented by Vancouver Foodster. Guests will taste all types of noodles from chow mein to spaghetti to ramen, udon, pad thai and more. Touring many ethnic eateries and tasting noodle dishes from American, Chinese, Filipino, Japanese, Korean, Italian, Malaysian, Singaporean, Thai, Vietnamese, and more.

Each restaurant will be serving up Tasting Bowls or Plates for guests to enjoy and they will have a chance to visit many different types of restaurants throughout the event, meet some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

The event is a roving tour that brings guests to the participating restaurant throughout the event and they will by moped, bike, driving, transit, walking, roller skates, skateboarding or carpooling to the various participating restaurants.

Chau Veggie Express at 5052 Victoria Drive specializes in Asian veggie noodle dishes and they will be participating along with Urban Thai Bistro at 1119 Hamilton Street who specializes in Thai noodle dishes! These are just a couple in the line-up of participating restaurants that will be revealed soon.

Registration: tba-this is where you will show us your printed or digital tickets and will pick up your Noodle Mania Cards.

Pre-Sale pricing special offer of $20 each ticket is now thru December 4th.

Advance Tickets: $30 per person (eventbrite fee extra). $100 for 4 pak of tickets or $120 for 6 pak of tickets (get a group of your friends/family together and save by purchasing a 4 pak or a 6 pak (eventbrite fee extra). Tickets $40 per person (eventbrite fee extra) after January 10th.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket.  Event produced by CMI Chat Media Inc

Tickets are available for purchase online only at http://noodlemania.eventbrite.ca/

“When I first started Vancouver Foodster over 3-1/2 years ago, it was because I had a great passion for food and wanted to share it with the public,” explains Richard Wolak, Editor and Publisher of Vancouver Foodster. ‘Noodle Mania Vancouver’ is a chance for people to try something different, all types, shapes and flavours of noodles from ethnic eateries in Vancouver!” Richard Wolak

My Top 5 Wine Blog Posts for 2011

Chinese New Year Golden Rabbit

Wow, a whole year has just zipped by.  I was really busy tasting lots of wines at all the fantastic venues here in Vancouver, as well as across the border at the Taste of Tulalip (which you should sign up to attend next year.  It’s excellent).  Thanks to WordPress for compiling my stats and letting me, and you, know these were my top 5 blog posts.  Which do you think?  The answers are below!

I knew my Chinese New Year post was super popular as I watched my stats leading up to Chinese New Year hit the roof. Stay tuned for my wine selection for the upcoming Chinese New Year.

My #2 post really caught me off guard.  But I’m pleasantly surprised.  Spicebox is an easy to drink whiskey, on the ice, or mixed in a drink.  Check out the post.

Lulu Island Riesling Chardonnay Ice Wine

For #3, I was happy to see Lulu Island Winery, a local winery, located in Richmond, BC.  They produce both grape-based and other fruit-based wines.  They also produce a selection of ice wine, so drop by one weekend to Lulu Island Winery if you live in the Vancouver Lower Mainland. 

#4 should be hot right now too, seeing that it is New Years Eve.  I hope I helped many people figure out which caviar and Champagne they would like to nibble and toast with the family and friends.  Wine is a social drink.

And last, but not least #5, about the Rioja region of Spain.  This article came out before the Vancouver Playhouse International Wine Festival.  Spain was the Theme Country this year, and I think the Vancouver readership had a thirst for knowledge about this region and what to expect at the Festival.  Stay tuned for my articles on Chile, as they are the next Theme Country for the Vancouver Playhouse International Wine Festival next year.

Cheers and Happy New Year!

Wine and Filipino Food Pairing

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} catch(err) {}Yesterday I held a Filipino food pairing with wines around the world. Filipino food is a cross of many cultures, primarily from Malay, Spanish, Chinese cultures. Foods are not typically spicy, but can have lots of vinegar and garlic (which are 2 ingredients that are hard to pair with wines). My other constraint was to find wines that were not too expensive, e.g less than CAD $20 a bottle.

I selected 3 whites, 3 reds, and 1 late harvest wine for the evening. The white wines were:
* Chateau Ste. Michelle Riesling 2006 $16.49 USA (Washington)
* Santa Rita Reserva Sauvignon Blanc 2008 $14.99 Chile
* Nk’mip Cellars Chardonnay 2007 $15.99 Canada (BC)

The 3 reds were:
* Mirassou California Pinot Noir 2006 $15.99 USA
* Inniskillin Okanagan – Reserve Merlot 2006 $16.99 Canada (BC)
* Wolf Blass Yellow Label Cabernet Sauvignon 2007 $17.99 Australia

The late harvest wine was:
* Sauvignon Blanc – Concha Y Toro Late Harvest 2005 $14.98 Chile

To the white wines I paired:
* Lumpia Shanghai (a deep fried egg roll with dipping sauce)
* Bihon Guisado(a dish made with thin noodles, mixed vegetables and pieces of pork)

To the red wines I paired:
* roast pork with liver sauce
* Chinese bbq duck (made with five spice powder)

The late harvest wine was paired with leche flan (an carmelized egg custard) A recipe for leche flan.

As I hoped the wines showed their varietal characteristics. Some wines were nice sippers on their own, such as the riesling, while others did not, such as the pinot noir. That being said, when we tried the wines with the food, some of the wines, such as the pinot noir paired wonderfully. I particularly liked the Chinese bbq duck with the pinot noir. The pinot really cut through the grease in the duck skin, plus the spices in the 5 spice powder used in the bbq duck brought out flavours in the pinot noir. The late harvest wine was also very tasty on it’s own, and with the leche flan.

I usually ask a group for their favourite white and red wine of the evening, but I decided to try something slightly different last night. I asked the women and the men separately for their favourite wines, and suprisingly they were both different. The women preferred the riesling and the pinot noir, while the men preferred the chardonnay and the cabernet sauvignon. I am going to have to try this at other tasting I host and see if this generally holds true.

I also had another wine to try which I had recently purchased from Pacific Breeze Winery; their 2006 Killer Cab ($22.90), but we ran out of time. I’ll have to save it for my next tasting. For those that are interested, this wine is medium purple/red in the glass, with black cherry and vanilla nose. Cassis, sweet fruit, black cherry liquor and spicy flavours. Nice round mouthfeel, medium tannins and long finish. A buy.

Either way, it was a fun evening had by us all.