What an evening!
A few weeks ago we were honored to co-host an wine tasting with Malivoire Winery that was arranged by the Ontario Wine Society. It was my first Ontario Wine Society event and it was really great – we sampled 7 different local wines paired with 7 bite-sized courses.
As part of the event we provided 3 ingredients (dried mushrooms, wine jelly and wine salt) that were used for the meal and I shared our passion for preserving. I’m not sure I’ve ever seen so many glasses on a table all at once!
We were tucked into the corner cafe of Whole Foods in Oakville. It was the second time in my life that I’ve been to a Whole Foods and I appreciate much of what they do including their drive towards sustainable seafood.
I think I look like a madman in this shot – which is probably partially true:
The glasses lie in waiting. When the group arrived they showed up with wine, coolers and cases of wine sampling glasses. There had to be more than 200 glasses on the table when we finished setting up!
This course featured shrimp, brisket and an oyster. Some of the preserves included picked beets and pickled cabbage. And the wine is preserved as well, of course!
The next course included beef, duck and the most amazing quail (it was so good that I dove in before taking a picture). The Quail was an elaborate dish (it was de-boned, the skin removed and then it was rolled in the skin, pressed and smoked) that seasoned with our wine salt! The shaved beef included a reduction of our rose (wine) jelly and some of our dried mushrooms. Chef Ruth made it all look so awesome!
I’m always amazed at how quickly the professionals put it all together!
Whenever I share our passion on preserving I often feel like I learn the most. The biggest surprise lesson of the night for me? I hadn’t planned to talk about how to use wine in or pair wine with preserves and, as I began to talk, I was surprised to realize how much I’ve thought about those topics. We talked about making vinegar, wine salt, salad dressings, using wine in kraut, adding it to dehydrated items and more!
Working with Malivoire was also a thrill. Dana and I have a sweetspot for wine from Prince Edward County and The Beamsville Bench (two separate areas). Malivoire is from the Bench and it was fun to taste a few of their small batch wines that aren’t normally in the LCBO.
We’re planning a few more events in the near future; hope to see you out!