You love their wax (or what it does), now you can love their wines (and what they does). Three years ago on these very pages I told you about Brazilian wine – while I attempted to write eloquently about their fermented grape product I can honestly say that for the most part the wine was barely passable and many of them were cooked – don’t get me wrong, some were very good, but the majority were not (I wrote about 8 wines out of a possible 40-50).
Fast forward some three years later and it has made a world of difference – the wines not only taste and smell like real wine they’re actually pretty good across the board; instead of being hit and miss they are more hit than miss, especially when it comes to sparkling wine and big red blends.
Fast forward some three years later and it has made a world of difference – the wines not only taste and smell like real wine they’re actually pretty good across the board; instead of being hit and miss they are more hit than miss, especially when it comes to sparkling wine and big red blends.
Today, I find myself at Caju Restaurant (922 Queen Street West) where a lunch and pairing are being presented. Appetizers include Cassava cheese bread (mini bread rolls with baked in cheese – they kinda look like they have nipples – see picture below) and an organic mixed green salad with dried berries, roasted pumpkin seeds, and passion fruit dressing.
Choice of entrée was chicken, halibut, or beef … folks, this is a Brazilian tasting so the only way to go was beef (grilled striploin steak, cassava chips, collard greens, farofa, pepper vinaigrette), you’d be a fool to get something else, especially when trying to match up with these big, bold reds … halibut and Tannat just doesn’t pair well – I assume.
Dessert was a dark chocolate fondant with a delicious Moscato doppelganger.
Wines of Note …
Santo Emilio 2009 Sparkling Stellato (3.5 stars)
Salton NV Sparkling Brut Reserva Ouro (4 stars)
Don Guerino 2010 Sparkling Moscatel (4 stars)
Lidio Carraro 2005 Grande Vindima Quorum – a Cab Sauv / Merlot / Cab Franc / Tannat blend (4 stars)
Read the rest of my comments and wine selections in the February 2011 edition of Tidings Magazine.
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