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.