Enjoy Turkey Dinner at Bistro Pastis for Thanksgiving

Unless you have a big family, cooking a whole turkey dinner will mean endless days of turkey sandwiches for work.  Why not go out for Thanksgiving dinner?  I’ve been doing it and enjoy being able to relax.  Here is the Thanksgiving meal by Bistro Pastis in Kitsilano.  I’m not sure if they have a Gamay for you to try with this meal, but I think it would be very nice.  Happy Thanksgiving.

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Bistro Pastis has prepared an incredible Thanksgiving menu to be served on Sunday, October 13. Guests can give thanks over a three-course menu celebrating Fall bounty for $45.

Regular menu also available.

Reservations essential: 604-731-5020 / http://www.bistropastis.com/reservations/

Bistro Pastis Thanksgiving Menu

Spiced Butternut Squash Soup
Citrus Crème Fraîche

– or –

Crispy Duck Confit Salad
Golden Beets, Candied Walnuts Sherry Vinaigrette

**********

Slow Roasted Turkey Breast, Pear and Onions Stuffed Leg
Potato Roesti, Brussels Sprout, Cranberry Sauce

– or –

Salmon Wellington
Mushroom Duxelles, Celeriac Purée, Béarnaise Sauce

**********

Classic Pumpkin Pie
Maple Ice Cream

– or –

Vanilla and Raspberry Baked Alaska

$45.00

Bistro Pastis
2153 W 4th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com

Barbecue at Bistro Pastis Mais Oui!

Summer wouldn’t be complete without grilling on the BBQ. Whether you love the smell of the charcoal, the sizzle of the grill, or the smell of the food, Chef Will Beere knows what it takes to tantalize your senses during the dog days of summer. So much so that he has created a special three-course prix fixe menu that celebrates the great summer pastime.

Three course Barbecue Prix Fix menu for $48 is only available from August 21th to September 8th.

Reservations essential: 604-731-5020 / http://www.bistropastis.com/reservations/

Barbecue Menu

August 21th – September 8th

Barbecue Duck Confit Croquette
Mozzarella, Smoked Onion Coulis

– or –

Beer Braised Pork Belly
Peach and Onion Salsa, Arugula Salad, Apple Gastrique

– or –

Grilled Prawns
Pickled Watermelon, Feta Cheese, Preserved Lemon Aïoli

**********

Smoked Pork Ribs
Grilled Jalapeño Corn Bread, Coleslaw, House made Barbecue Sauce

– or –

Braised Beef Brisket
Black Bean Purée, Grilled Corn, Asparagus, Fire Roasted Tomato Sauce

– or –

Cedar Smoked Sockeye Salmon
Grilled Vegetables and Quinoa Salad, Citrus Sauce

**********

Smores
Toasted Marshmallow, Dark Chocolate, Graham Cracker Crumb

– or –

Grilled Okanagan Peach Melba
Roasted Almonds, Raspberry Coulis, Vanilla Ice Cream

$48.00

2153 W 4th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039

www.bistropastis.com

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.

Fish Tales and Pike Ales Educational Dinner in Seattle

Les Dames d’Escoffier

This announcement came through my email a few days ago.  If you would like to learn about the virtues of wild seafood, and enjoy some delicious seafood dishes, paired with Pike Brewing Company microbrewery beer, then you should attend this educational dinner, presented by the Les Dames d’Escoffier in Seattle.  Here is their announcement.  If you are in Vancouver, BC, it is an easy 2.5 hr drive to Seattle. Enjoy!

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Save the date for Fish Tales & Pike Ales, a progressive educational dinner presented by Les Dames d’Escoffier, Seattle Chapter (LDES) on Thursday, September 27, 2012, from 5:30 to 8:30 at the Pike Pub, 1415 First Avenue, in downtown Seattle.

Fish Tales & Pike Ales is designed to “school” both food-professional and consumer “a-fish-ionados” on the virtues of wild seafood, with an emphasis on the attributes and advantages of using frozen products. The event’s major donor, the Alaska Seafood Marketing Institute (ASMI), will supply a majority of the evening’s seafood including Alaskan-caught sockeye salmon, Pacific cod, and crab. 

Dishes prepared by LDES members—seafood chowder, seafood-salad wraps, and the Pub’s signature Spicy Wild Salmon (salmon stuffed with a Dungeness crab cake)—will be paired with appropriate Pike Brewing Company microbrews and wines from Washington State. Event attendees will be divided into three groups “schooled” by professional fishers, cookbook authors, and other seafood-savvy experts.

Where to Buy Tickets

Tickets cost $75 per person and will be available through PayPal on the LDES website. A $500 raffle basket containing a Kindle Fire, a gift card for e-books, and other Dames-donated items will be another exciting part of Fish Tales & Pike Ales fundraiser.

About Les Dames d’Escoffier, Seattle Chapter: Les Dames d’Escoffier, Seattle Chapter, a 501(c)(3) not-for-profit charitable organization, is an invitational society of professional women of high achievement in the fields of food, beverage, and hospitality. Its mission is education, advocacy, and philanthropy, and it provides and supports opportunities in these areas.

During its 23-year history, the organization has disbursed in excess of $475,000 for scholarships and grants. The chapter’s 67 members include such food- and wine-industry trailblazers as Kathy Casey (Kathy Casey Food Studios—Liquid Kitchen), Holly Smith (Cafe Juanita), Fran Bigelow (Fran’s Chocolates), Kay Simon (Chinook Wines), and Rose Ann Finkel (Pike Brewing Company). www.lesdamesseattle.com

About ASMI: ASMI is a partnership of the State of Alaska and the Alaska seafood industry that promotes the 
benefits of wild and sustainable Alaska seafood. For more than 50 years, Alaska has been dedicated to sustainable seafood. As a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. www.alaskaseafood.org

About Pike Brewing Company: Pike Brewing Company was founded in 1989 by Charles and Rose Ann Finkel. Located in downtown Seattle’s historic Pike Place Market, Pike Brewing Company crafts 14 world-class beers; serves local, sustainable food; and is family and environmentally friendly. The Museum Room is dedicated to the history of beer from its earliest beginnings in Egypt to current day, and functions as an event venue for private parties and gatherings. www.pikebrewing.com

What a Celebration Dinner at Taste of Tulalip!

I really had a great time over the 2 days at the 3rd Annual Taste of Tulalip on Nov 11 and 12 at the Tulalip Resort Casino in WA State with “Top Chef” alum, Carla Hall, wine celeb,”Thirsty Girl” Leslie Sbrocco and more. The Friday evening Celebration Dinner featured award winning Sommelier Tommy Thompson’s selection of wines and a spectacular seven course meal from Tulalip’s culinary team, lead by Chef Perry Mascitti. The Celebration Dinner was the kick-off for the Taste of Tulalip on Nov. 11.  It was an evening of superb food, wine, and some surprises, like singing waiters, and a donation to a worthy cause.  More about these surprises later.

Our Food and Wine Pairings

Pork Belly, Thai Curry Bisque, and Southwest Duck Breast

Smoked Kurobuta Pork Belly, Maple Vanilla Gastrique
Parsnip Puree, Fois Gras, Bacon Jam
Halloumi Cheese Wrapped In Jamon Iberico Prosciutto
Paired with Long Shadow’s “Poets Leap” Riesling, Columbia Valley, WA 2010

Thai Curry Kabocha Squash Bisque
Tempura Vegetables With Five Spiced Cherry Reduction
Paired with Va Piano Vineyards “Bruno’s White II” Sauvignon Blanc, Columbia Valley, WA

Southwest Duck Breast With Hydro Bibb
Baby Heirloom Tomatoes, Gruyere, Pine Nuts, Pecorino Crisp
Cilantro Lime Vinaigrette
Paired with Reynvaan Vineyards “The Contender” Syrah, Walla Walla, WA, 2008

Grilled Wild King Salmon Over Savory Apple, Pear And Chevre Tart
Cinnamon And Autumn-Spiced Lamb Chop With Huckleberry Demi
Paired with Sparkman Cellars “L’Autre” Pinot Noir, Eola-Amity Hills, OR, 2009
and Corliss Estates “Cabernet Sauvignon”, Columbia Valley, WA, 2006

Refresh
Ruby Pink Grapefruit Segments, Sprig Of Thyme
And Blood Orange Reduction Pipette

A Study In Beef
Kobe New York Strip Loin In Chanterelle Cream Sauce
Kobe Prime Rib In Baby Boy Blue Sauce
Kobe Tenderloin In Huckleberry Demi Glace
Smoked Yukon Mash With Sage, Seasonal Ratatouille
Paired with 21 Gram’s “Red Blend”, Columbia Valley, WA, 2007

Sweet Ending
Warm Chocolate And Peanut Butter Pudding Cake
Peanut Tuile, Frozen Banana Nougat, Butterscotch Sauce
Paired with Charles Krug Lot XIV Zinfandel Port, Napa, CA

King Salmon and Autumn Spiced Lamb Chops, Refreshing Grapefruit, A Study in Beef, and Sweet Ending

Pork belly, parsnip puree, fois gras, Halloumi cheese in prosciutto

I particularly enjoyed the first course of the Pork Belly, parsnip puree and Halloumi cheese wrapped in Jamon Iberico Prosciutto. I previously tasted the Long Shadow’s “Poets Leap” Riesling back in Vancouver.  My tasting notes from that time were ” …pale lemon coloured in the glass.  Nice nose.  Very fragrant with flowers, citrus, orange and honeysuckle. Medium body, round, off-dry.  Flowers and citrus flavours with sweet spices showing up mid-palate. Long length…”  The smoked Kurobuta Pork Belly melted in your mouth and paired very well with the acidity in this wine.  The parsnip puree was a flavour treat. It was delicately spiced with coriander and again worked very nicely with this Riesling.

Grilled wild King Salmon, pear and chevre tart, and autumn spiced lamb chop

Another pairing I really liked was the Grilled Wild King Salmon Over Savory Apple, Pear And Chevre Tart Cinnamon and the Autumn-Spiced Lamb Chop With Huckleberry Demi. These two were paired with Sparkman Cellars “L’Autre” Pinot Noir and with the Corliss Estates “Cabernet Sauvignon”.  To me the Pinot Noir was the star of this course.  The wine had a wonderful violet aroma and flavour, with low tannins and high acidity.  The violets with the acidity in the wine to me worked well with both dishes.  Salmon and pinot noir is a classic pairing. Red wines with low tannins work well with seafood.  The sweet autumn spices, e.g. cinnamon and nutmeg, formed a crust on the lamb chops. These sweet spices meshed nicely with the violets in the pinot noir, and the acidity in the wine helped cut through the fat in lamb chops.

I also have a soft spot for duck breast, and enjoyed the Southwest Duck Breast With Hydro Bibb, Baby Heirloom Tomatoes, Gruyere, Pine Nuts, Pecorino Crisp with Cilantro Lime Vinaigrette. I was worried that a Syrah could overpower this dish, but the duck breast with southwest spices plus the pine nuts and pecorino crisp, held their own.  Very satisfying.

A Sweet Ending.

If you have a sweet tooth, you would have probably really liked the Sweet Ending consisting of Warm Chocolate And Peanut Butter Pudding Cake, Peanut Tuile, Frozen Banana Nougat, and Butterscotch Sauce paired with the Charles Krug Lot XIV Zinfandel Port. The pudding cake was very delicate, the tuile crunchy and the banana nougat refreshing and fruity.  The Zinfandel port was full-bodied with ripe berries, toffee, and spicy oak flavours.  It’s hard not to like this pairing.

Surprises!

Donation to Make A Wish Foundation

Donation to Make A Wish Foundation. Image courtesy of Alan Alabastro/Alabastro Photography

I always like when events like these donate part of their proceeds to supporting a local cause.  In this case it was the local chapter of the Make A Wish Foundation. Al Tschider from the Foundation graciously accepted a cheque for $5000.  He told us that the $5000 is enough to grant a wish for one child.  He is not a professional speaker but endeared himself to the audience telling us about how one young girl was able to get a chance to go to New York City and get a chance to help backstage at not just one (her original request), but two Broadway plays.  It so happened that when they were travelling to NYC to help with one play, I believe it was the Lion King, a Broadway producer was sitting next to them, and invited the girl to also attend his play as well.  It is nice to hear stories like this of people helping people.

Singing Waiters

The Singing Waiters performance. Image courtesy of Alan Alabastro/Alabastro Photography

Part way through our meal, what appeared to be a head waiter came on stage to make a small announcement.  He had an Italian accent and as after he made the announcement, he offered to sing a bit of an aria from an Italian opera.  It was nice.  Later in the evening he sang a bit more, and then a French sounding waiter came to the stage to show him how to sing opera with passion, which lead to dueling opera singers wandering through the audience.  To add to the mix another waiter, a good ol’ boy from the USA, told them that Europeans cannot sing well, so he launched into operatic singing.  So we had a triumvirate singing together.  Of course,they knew each other,and they went on stage together to sing for us.  We were told at the end that they are part of the world-wide company called the “Singing Waiters“.  If you ever get to hear them, take the chance. You will have lots of fun.

This is only the 3rd time for the Taste of Tulalip, and it was done so professionally and with so much great food and wine, I’m not sure how they will top it for the 4th celebration next year. Enjoy!

Aboriginal Potlach Food & Wine Pairing at the CCFCC Chef’s Conference

I mentioned in a previous blog post about the CCFCC coming to Vancouver and all the wonderful events there are, and that it is not just restricted to chefs to attend. You can buy tickets to these events and watch and/or sample the chefs’ creations. One of the events I will be attending is the Aboriginal Potlach on Monday evening, June 13. I thought I’d entice you to buy a ticket by posting the food and wine pairings for this event.

Food and Wine Pairing for the Aboriginal Potlach

  • R and B Brewing Beer Station
  • Traditionally smoked salmon parsnip dumpling, pumpkin sauce PAIRED WITH
    Eau Vivre Gewurztraminer and Tangled Vines 3 Blancs
  • Spot prawn, poached in bentwood box sweet onion, garlic cream PAIRED WITH
    Haywire Pinot Gris and Misconduct Misfit
  • Spiced seafood cakes, corn puree dandelion salad PAIRED WITH
    Rustic Roots Apple Pear and Bartier Scholfield Rose
  • Smoked trout apple salad young cress, wild mushroom vinaigrette PAIRED WITH
    Cassini Pinot Noir and Rollingdale Pinot Noir
  • Rabbit sausage king oyster ragout, blueberry pine nut chutney PAIRED WITH
    Black Cloud Pinot Noir and Hester Creek Character Red
  • Braised bison brisket roasted squash salad, roasted onions, natural sauce PAIRED WITH
    St. Hubertus Oak Bay Foch and Fairview 2 Hoots
  • Roast venison loin sweet potato sauce, savory bannock bread pudding PAIRED WITH
  • The View Pinotage and Noble Ridge Meritage
  • Cinnamon bannock fritters Brown sugar cranberry sauce PAIRED WITH
    Raven Ridge Iced Cider and Tugwell Mead
  • Bannock bread pudding, sundried berry egg sauce PAIRED WITH
    Vista D’Oro and The View Optima

This is a pretty impressive lineup of food from our First Nations people here plus it is being paired with BC wines and there is also mead, which I have never tried. This type of meal is a one of a kind deal in my opinion.  There is also a brand new BC wine in the lineup: Bartier Scholfield Rose. I blogged about this new winery in a previous post, so I’ll add the link back so you can read about Bartier Scholfield.

If you would like to attend this event, please click on this link to buy tickets for the Aboriginal Potlach.  Enjoy!

Aphrodisiacs and Wine for Valentines

With Valentine’s Day coming up in February, I thought I’d get a head start on this blog about Aphrodisiacs and Wine to help you decide your Valentine’s meal.  There are many different foods that have been touted to have some aphrodisiac component to them.  A few foods:

  • cheese (In European culture, cheese is said by some to resemble the scent of a woman.)
  • arugula (Is also known as “rocket seed”, with mustard warming a person, making better blood flow.)
  • truffles (It is said that sows instinctively seek out truffles, it’s because they give off scents identical to certain substances found in the male boars sexual organs – namely a pheromone “androstenol” with a strong musky smell. Androstenol is also secreted by men’s armpit glands.)
  • chocolate (Chocolate contains both a sedative, which relaxes and lowers inhibitions, and a stimulant to increase activity and the desire for physical contact.)
  • oysters (Oysters being the aphrodisiac, due to their shape similar to a woman’s genitals, but also as they contain zinc which which promotes well being.)
  • asparagus (The asparagus of course visually is a phallic symbol. also because according to traditional Indian medicine, it increases circulation in the genito-urinary system. Chinese traditionalists believe the roots increase compassion and love, so they save the best ones for their friends and family.)
  • chilies (Chilies get a person’s blood rushing, heart pumping, face flushing and pores sweating, providing great physical stimulation.)
  • strawberries (Strawberries gained their reputation as an aphrodisiac due to their large number of tiny seeds symbolizing fertility. In art and literature, the strawberry was usually portrayed as a symbol of sensuality and earthly desire and has been described as fruit nipples.)

Is wine an aphrodisiac?

Of course. Wine relaxes people’s thoughts. A moderate quantity of wine reduces a person’s anxiety and releases their inhibitions. In studies published from the 1994 British scientific journal, Nature, claimed that the intake of alcohol can increase the levels of libido in women. According to this research, alcohol raises the testosterone level of women, which can entice those who lack sexual interest and desire. Port wine is said to be one of the most aphrodisiac alcoholic beverages around. This drink, which originated in Portugal, is said to promote lovemaking especially when served with strawberries (from http://nepspeed82.blogspot.com/2007/05/wine-as-aphrodisiac.html).

Some suggested wine and aphrodisiac food pairings:

  • Wild Mushroom and Truffle Risotto paired with a Viognier or a New Zealand Pinot Noir.
  • Fresh Oysters with Red Wine Shallot Mignonette paired with a California or Chilean sparkling wine.
  • Arugula, Pine Nut & Chevre Pizza matched with a BC, New Zealand or Chilean Sauvignon Blanc.
  • Asparagus wrapped with smoked salmon & fresh basil paired with a Cabernet Sauvignon based Rose or a Pinot Noir.

Here are some specific wines that you may want to find either in a government liquor store or a private wine shop:

  • Stags Hollow Viognier, BC, 2010. This Viognier was pale in colour with some sweetness, orange, and flower aromas. Very pretty. Tropical fruit and cinnamon flavours.  Medium body.
  • Perrier Jouet Grand Brut N/V Champagne, France. This is a blend of Pinot Noir and Chardonnay.  Pale lemon in colour.  Light lees and toast on the nose. Light body with apples and white fruit.  Small bubbles with lower acidity.  I really enjoyed this one in part due to the lower acidity which made this Champagne very easy to drink on its own.
  • Bastianich Flor Prosecco, Italy ($19.99).  A delightful sparkling wine with melon and lychee aromas. Off dry, light body, with cinnamon, citrus and peach flavours.  Small bubble.  This is such a fun wine.
  • Mud House Marlborough Sauvignon Blanc 2010, New Zealand.  Pale lemon in the glass.  Lots of gooseberry on the nose with some herbal on the nose that continued to the palate.  Medium plus acidity with long length.  Really nice flavour.
  • Vina Santa Rita Medalla Real Pinot Noir 2008, Chile. Santa Rita is a premium producer from Chile.  I really enjoy their wines, and spent time visiting them in Chile. Their Medalla Real Pinot Noir is coloured light purple in the glass.  Ripe cassis aromas. Round mouth feel, light boded with an abundance of cassis flavour.  Low tannins.
  • Bartier – Scholefield Rose, BC ($20) is 100% Gamay Noir from the Wise Brothers’ vineyard in Oliver. This wine was medium salmon colour in the glass.  Light, youthful aromas of strawberries, red cherries and other red fruits.  It is dry on the palate with medium plus acidity.  Medium body.  I get fresh summer fruits like raspberries, red currants, strawberries and red cherries, and a lingering watering mouthfeel on the finish.

If you want an extensive list of aphrodisiac foods, I’d suggest following the “Life of Reiley“.  Enjoy the pairings and I hope they bring great enjoyment for you and your significant other!