Va l l e y L i v i n g
Tuesday, MAY 14, 2013
Talking BC Rosés with Cindy Holland
"Summer in a bottle," is how Courtenay VQA owner Cindy Holland describes the three bottles of pink wine in front of us. I’ve asked her to talk about BC wines and food pairings because of her knowledge of the 100s of wines in the shop. "I'm featuring rosés because they’re often under-rated as sweet and light-weight patio sippers. These three are all on the drier side, and all are very food-friendly." We start with the Stag's Hollow Syrah Rosé. "You'll notice strawberry and field flowers when you smell it,” Cindy tells me. “But the Syrah gives it spice and tannins, leaving a nice, crisp finish after that sweet front-of-mouth experience. I know from recent experience that it goes well with Greek-style grilled chicken with lemon, garlic, oregano and a watermelon salad with feta and sweet poppy seed dressing." Our second wine is a "mystery" winemaker Cathy Malone is inviting all Twitter users to unfold (tweet her at @ HillsideWines). Malone tell us there are six grapes in the Hillside Winery Rosé blend. Two are Merlot and Pinot Noir, but the rest? Cindy sniffs, sips, and considers. "It's fruit-forward on the nose with wild strawberry scents. It's got a nice weight with a good, long finish, some slight tannins at the end. I'm guessing there’s Syrah here, maybe even Gamay?" We all taste and interpret wines differently, she says. That's part of the fun of tasting: not only are all wines different, but how we experience them is also so varied. Nevertheless, she says that this wine, with
its "crisp green apple, almost citrus finish" would pair very well with buttery rich foods, like crab cakes. We’ve arrived at our final tasting this afternoon: the Tantalus Rosé, a 2012 vintage from old vines that date from the 1960s. Old vines generally produce less fruit, but with deeper roots they feature richer, more concentrated, complex, and perhaps earthier flavours. 50 year vines are considered “old” in the Okanagan; in a recent trip to Spain, Cindy says she tasted wine from 100 year old vines. This particular bottle harbours a blend of Pinot Meunier and Pinot Noir. Cindy suggests we'll first experience the sweet aromas and flavours related to rose petals, even cotton candy. "But then it gets sharper, and finishes dry," she says, relishing the experience. "There's a higher alcohol level this vintage, and the flavours are stronger. I'd pair this with bolder foods like Dungenesse crab or spicy tapas – kalamari would be great!"
Your turn - If you’re interested in exploring the world of VQA (Vintners Quality Alliance) from BC, the Courtenay VQA stores hosts no-charge wine tastings Fridays and Saturdays, 3-6pm. And if you have a glass to share with us, please tell us what you’re enjoying on our “good food” page at Facebook.com/EatDrinkComoxValley. Wines discussed - Stag's Hollow Syrah Rosé (2012) from Okanagan Falls. Hillside Winery Rosé (2012) from the Naramata Bench. Tantalus Rosé (2012) from South East Kelowna.
FANTASTIC SALES ON NOW! Open Sauvignon Blanc
8.99 Was $14.99
Shines with Seafood Across from Future Shop In the RBC building
250.871.1444
Fine Catering and Gourmet Eats
A Full Moon Feast menu from last year. photo BY: Boomer Jerritt
Scott Stanfield ~ Record Staff Tria: Fine Catering and Gourmet Eats offers catering options for special events, customizing menus that feature the best of the season. The business also features a frozen take-home dinner selection. "We have a whole different component that's growing," owner Kathy Jerritt said of the latter. "In addition to our catering services we have this whole line, and it's growing." Founded in 2009, Tria has grown and changed in accordance with customer needs. The business name derives from the Latin word for three, in reference to three core values: collaboration (with businesses, non-profit organizations, producers, farmers and individuals); thoughtfulness (supporting local growers, farmers and producers) and integrity. Tria retails out of Prontissima Pasta in the Tin Town section of Courtenay. Jerritt is collaborating with Prontissima owner Sarah Walsh and Lia McCormick, owner of Clever Crow. "We're trying to get together and collaborate on how to share costs on space and things like that," Jerritt said. "There's a common thread between all of us, which is trying to create fast, easy, healthy, locally sourced meals."
Tria owner Kathy Jerritt at the Farmers' Market. PHOTO BY: Cari McIntyre
Because Jerritt doesn't have a retail outlet, the trio is trying to co-market each other's products. Tria has its production facility on Fifth Street, but the business has reached a stage where it needs a bigger space. The next step is to streamline the packaging and to eventually reach a point where the frozen take-home component is a viable, healthy option. "We try to source the ingredients and the components from around here," Jerritt said. "We have our regular customers who order from us every month." Tria started back at the outdoor Farmers' Market the last weekend of April. Its popular crepe stand features changing specials including sweet and savoury choices. It moves indoor in October where it sells frozen take-home dinners. Tria is entering its fifth season hosting the popular Full Moon Feasts, a magical evening of food, wine and company on the lawn of the Filberg Lodge in Comox. There are 50 seats available for each evening, with an additional six open for charities and non-profits. Full Moon Feast dates are July 22 and Aug. 20, starting at 6 p.m. For more information or to book a space, contact bookings@triafinecatering.ca or phone 250-871-8716. reporter@comoxvalleyrecord.com
Celebrating 16 years of the simple things
49 North (Cabernet Merlot)
Open Merlot
$
5
Tria:
❰❰ Perfect Pairings ❱❱
Hans Peter Meyer
The Comox Valley Record
8.99 Was $14.99
$
Smooth & Rich
9.99
$
Was $12.99
Great BBQ Wine
FREE TASTINGS Every Friday & Saturday 3-6pm! Open 7 Days a Week! Gov’t Store Prices Everyday! www.courtenayvqawines.com
atlas café 250 6th St. in Downtown Courtenay
250 338 9838
atlascafe.ca