Uploads from Renée S. Suen, tagged reserve

Wine Flight

nobody@flickr.com (Renée S. Suen) — Fri, 12 Mar 2010 22:12:08 -0800

Paired with my charcuterie tasting as suggested by our excellent server (whose name I failed to record - many appologies!) and red's wine director, Taylor Thompson.

From LtoR:
St. Urbans-Hof Estate Riesling QbA 2007 Mosel-Saar-Ruwer, Germany - palate friendly and went with most selections. Great at cutting the fat and lightening the palate.
Henry of Pelham Baco Noir Reserve 2005 Niagara Peninsula (sustainable) - a good pairing with the deep flavoured proteins although competed at times.
Madeira, Spain - excellent with the smoked selections, elevating the flavours to a new level (given that madeira is not a normal pick for me, this was my favourite that night).

Read more about it here: www.redsbistro.com/winebar/index.php

Note: **COMPED**

White & Red

nobody@flickr.com (Renée S. Suen) — Thu, 21 Jun 2007 05:49:12 -0700

Renée S. Suen posted a photo:

LtoR:

Private Reserve Series Sauvignon Blanc ‘Barrel Aged’ - lots of fruit flavours (pineapple & apple), refreshing but high in acidity (went well with the creamy brie)

2005 Private Reserve Series Gamay Noir ‘Barrel Aged’ - medium bodied, with lots of fruit (cranberries, raspberries, cherries) and earthy flavours (smoke and spice). (went nicely with the duck salad)

Limited Edition Founder’s Series Cabernet Franc Icewine - rare only made 3 times at Peller - flavours of strawberries, raspberries and cherries and a little spice.

Thanks to DC, we got ourselves into Peller Estate's Art of Wine and Food tasting at the New Vintage Wine Festival.

"Make sense of those old rules and explore the essential elements to truly enjoy wine and food together. Examine the components of wine and the important role it plays. Chef Jason Parsons prepares hors d’oeuvres that illustrate how food and wine come together in a simple, harmonious way."

Trio of Wines

nobody@flickr.com (Renée S. Suen) — Thu, 21 Jun 2007 05:55:14 -0700

Renée S. Suen posted a photo: