Stag's Hollow fall wine tasting and luncheon at Lift Bar and Grill in Coal Harbour on September 18, 2012.
This lunch overlooking the waterfront in Coal Harbour was all about wine. BC is home to some of the best wines and food around.
Stag's Hollow is a standout Okanagan winery. We sampled their fine line of mostly reds paired with our meal. There were a few highlights including the Renaissance Pinot Noir 2010, a hit with the crowd of hospitality and lifestyle professionals.
To start things off we gobbled down roasted weathervane scallops (with chanterelle and leek risotto). It went well with the Con-Fusion 2011 blend. Little did we know there were multiple wine pairing per course.
For the main course, the delicious cannon of beef and bacon-wrapped venison loin (with celery root puree, fondant potato, and marchand de vin). The beef was delicious, soft, and moist. I enjoyed the presentation and combination of elements from the meat to sauce and puree.
Everyone conceded the rich taste and flavour of the Cabarnet Franc 2010. A simple dessert of truffle, chocolate covered cream puff, biscotti and chocolate sliver (right).
It was a superb meal for lunch overlooking the waterfront as the food was well prepared, cooked, and presented by Lift complemented by some fine Northern wines.
This lunch overlooking the waterfront in Coal Harbour was all about wine. BC is home to some of the best wines and food around.
Stag's Hollow is a standout Okanagan winery. We sampled their fine line of mostly reds paired with our meal. There were a few highlights including the Renaissance Pinot Noir 2010, a hit with the crowd of hospitality and lifestyle professionals.
To start things off we gobbled down roasted weathervane scallops (with chanterelle and leek risotto). It went well with the Con-Fusion 2011 blend. Little did we know there were multiple wine pairing per course.
For the main course, the delicious cannon of beef and bacon-wrapped venison loin (with celery root puree, fondant potato, and marchand de vin). The beef was delicious, soft, and moist. I enjoyed the presentation and combination of elements from the meat to sauce and puree.
Everyone conceded the rich taste and flavour of the Cabarnet Franc 2010. A simple dessert of truffle, chocolate covered cream puff, biscotti and chocolate sliver (right).
It was a superb meal for lunch overlooking the waterfront as the food was well prepared, cooked, and presented by Lift complemented by some fine Northern wines.
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