Monday, November 4 will be a red (and white) letter day for wine lovers. That evening Provence Marinaside welcomes Christie Mavety, proprietor of the award-winning Blue Mountain Vineyard and Cellars, to the next event in its Dinners with Winemakers series.
Long known for the excellence of its Bruts and Pinot Noirs, Blue Mountain is changing its Pinot program to highlight site-specific wines. Provence Wine Director, Joshua Carlson along with Chefs Jean-Francis Quaglia and Sheldon Maloff, have designed a six-course dinner and pairing which will feature three of Blue Mountain’s single-vineyard Pinot Noirs along with other wines in their portfolio.
“We thought it would be fun to feature the site-specific Pinot Noirs in the same course with duck prepared two ways,” says Carlson. “I’m excited that Blue Mountain is differentiating its Pinot Noirs – it’s interesting to taste how different and expressive they are although they are vinifiéd the same. It’s quite amazing to see how much difference aspect and soil type make to a wine.”
The evening commences with an elegant reception at 6:30 p.m. followed by dinner service at 7 p.m. Tickets for this exceptional evening are priced at $165 inclusive of taxes and gratuities and are available through Eventbrite.
Fresh Oysters on the Half Shell, Pink Scallops (poached in court bouillon, tossed in a light vinaigrette, and served on the half shell), and Truffle Popcorn
Blue Mountain Sauvignon Blanc 2018
Warm Goat Cheese Salad
artichoke hearts, wilted greens, preserved lemon dressing
Blue Mountain Pinot Blanc 2018
sorrel emulsion, saffron chili oil, micro greens
Blue Mountain Chardonnay 2017
celeriac and Okanagan apple salad, pommes gaufrette
Blue Mountain Single Vineyard Pinot Noir Series 2017
Block 9, Block 14, and Block 23
Brome Lake Duck Confit Ballottine
with cherries, pistachio nuts and brioche
Seared Brome Lake Duck Breast
with Savoy cabbage, house bacon and wild mushrooms5th Course
Coffee or Tea
Blue Mountain Winery is well known for their top quality wines, and for the exclusivity of its public events. When Provence Marinaside and TWB Wine Director Joshua asked if they would like to have a dinner for the launch of the new Blue Mountain Single Block Pinot Noir we were all thrilled when Blue Mountain said yes.
Once the date, November 4, 2019, was agreed upon, it was all hands on deck as Chefs Jean-Francis and Sheldon along with Joshua and Sommelier Benoit set about creating menu that would complement the wines from Blue Mountain.
Of course the focus of the dinner will be the Pinot Noir; however the full range of wines produced at Blue Mountain will be showcased. During the reception (from 6:30pm to 7:00pm) the chef’s have created a somewhat unusual trio featuring an assortment of oysters, pink scallops and truffled popcorn. You may be wondering what brings these three items together in one place, and the answer is obvious once you hear it – sparkling wine. All three of these items pair excellently with the Blue Mountain Gold Label Brut.
Once we sit down for dinner, our first course brings us the Blue Mountain Sauvignon Blanc – 2018 vintage – paired with a Warm Goat Cheese accompanied by artichokes, mixed greens, and preserved lemon. A perfect match in our books.
For the second course this evening we’re presented with a Kampachi Crudo with sorrel emulsion, saffron chili oil, and micro greens. The fresh ocean flavours of the Kampachi and spiciness of the chili oil are matched excellently with the 2018 Blue Mountain Pinot Blanc.
Moving through to the third course, we find a Blue Mountain Chardonnay from 2017. Don’t worry Pinot Noir fans, the reds are coming. The combination of butter and oak in the chardonnay, are perfectly balanced with a salad of Dungeness Crab, Celeriac, and Okanagan Apple with pomme gaufrette.
Here we are folks; this is what we’ve been waiting for – a trio of Single Block Pinot Noirs paired with a duo of Fraser Valley duck. Blue Mountain Block 23, Block 9, and Block 14 Pinot Noirs, all from the 2017 vintage – the first of many single block vintages to come from Blue Mountain. I know we’re all here for the wine, but let’s not forget the food. We have a Duck Confit Ballotine with cherries, pistachios, and brioche along with Seared Duck Breast with savoy cabbage, house bacon and wild mushrooms. As I write this, a few words come to mind: earthy, gamey, tart, bitter, mineral, tobacco, rich. Put them all together, and it spells perfection. Not really, but…
Finish your dinner with a simple, but elegant Mignardise accompanied by your choice of coffee or tea and pleasant conversation with your table mates.