We enjoyed some fine wine lately, and in case you missed our social media posts about these great bottles, you can catch up here. But we would love it if you would also follow Write for Wine on Instagram, Twitter and Facebook.
Read on to find out what’s been in our glasses lately!
First course: Chef Brock Johnson, Dahlia Lounge Canapés: Bacon jam and apple on toast Tantalus Vineyards, 2012 Riesling
Second course: Chef Brock Johnson, Dahlia Lounge British Columbia lingcod fritter, tarragon aioli and olive St. Hubertus Estate Winery, 2013 Pinot Blanc Tinhorn Creek Vineyards, 2013 Pinot Gris
Third course: Chef Trevor Bird, Fable Kitchen, Vancouver, B.C. Grilled fruit salad, Fable made ricotta, pickled berries, radish, end of the season strawberry vinaigrette Quails’ Gate Winery, 2012 Pinot Noir
Fourth course: Chef Trevor Bird, Fable Kitchen Confit Point Grey salmon, beet carpaccio, crispy business, herbed yogurt, pickled fennel and dill Meyer Family Vineyards, 2012 Chardonnay
Fifth course: Chef Brock Johnson, Dahlia Lounge Beef tenderloin and wine braised beef heart, smoked wild mushroom, parsnip and nutmeg Black Hills Estate Winery, 2012 Nota Bene Nk’Mip Cellars, 2012 Merlot
Sixth course: Chef Brock Johnson, Dahlia Lounge British Columbia cheese plate, roasted fig, pecan flax toast Burrowing Owl Estate Winery, 2011 Cabernet Franc
As mentioned, wines from these participating wineries are now available at Whole Foods, so if you can’t visit Beautiful British Columbia’s growing wine country, you can still taste the wines right here.
Thanks for inviting us to the delicious dinner and introducing B.C. wines to Washington and Oregon, Wines of British Columbia.
Other posts in this series:
Beautiful British Columbia Part 1 Beautiful British Columbia Part 2: Tinhorn Creek Vineyards Beautiful British Columbia Part 3: Fairview Cellars