Winemaker's Event: Dirk Niepoort in Montreal 13th April
Posted: Sun Mar 16, 2008 7:00 pm
It is with great pleasure that I can finally announce the last details about a great event that will take place in Montreal on the 13th of April 2008.
I've convince Dirk NIepoort to come to Montreal for a fantastic evening with great wines and fabulous food pairings. I'll post the link here and translate the french menu :
http://frederickblais.com/niepoortCCP.html
For reservation, please contact Lambert Vincent of Club Chasse et Pêche at 514--861-1112 or trough email at lambert@leclub-mtl.ca
Don't hesitate to contact me for futher details, comments, questions. I hope to see many FTLOPers there for a blast of Douro shining wines/port that we'll be enhance with the most exciting cuisine in town.
You've probably know already much about the quality of Niepoort's wines and Colheita. I've made a selection of the most interesting release they have made so far and I'm please to have them all on the same table with each a specific food pairing. On the other hand, the restaurant Club Chasse et Pêche(fishing and hunting club) is the most exciting restaurant in Montreal for quality food. It is on every lips and the restaurant have been full since the launch with no publicity, not even a display with the name on the front door. The quality of the food and the exquisite layers of flavours that each meal can offer is simply addictive.
The first service is scallops grilled in olive oil with lemon infusion. You taste some fresh and flavourfull scallops with a great retro of lemon. Served with the Tiara that has clean acidity and yet fresh palate with zesty flavours and ripe pears.
2nd Service is a decadent wrap of tuna with shitake mushrooms in the middle. Served with a light juice of beef, truffles and foie gras. It is just so tasty, truffle has strong flavours so we'll put wines with strong character yet delicate and fresh. Again, key here is the acidity of the wine to cleanse the palate and enhance the wines.
3rd service will be a deer piece of meet. Key to make this meal to perfect is precision on the cooking. The chocolate gravy will be perfect to go with the ripe fruit of the Redoma. 2004 and 2001 are for me the 2 bests releases of Redoma, it needs game meat to fully express its character. This type of meat is also perfect to balance the tannins and the acidity in the wine.
4th service Foie gras. If one meal is perfect each time I go to Club Chasse et Pêche, it is the foie gras. They manage to grill it perfectly with the right amount of fresh and candied fruits. An aromatic, fresh red wine with great fruit purity and a touch of sweetness will be perfect to balance the complex flavours of this foie gras plate. A touch of portuguese marmalada will complete another exquisite confection.
5th Service is desert. The ingredients have been chosen and we are currently experimenting to make the best dessert we could do to match the 95 colheita. Apple, Maple Syrup, chedar are all typical Quebec ingredients that are matching all togheter and have been for many generation. Our sweet tooth history will provide a fantastic match the Niepoort's Colheita.
I've convince Dirk NIepoort to come to Montreal for a fantastic evening with great wines and fabulous food pairings. I'll post the link here and translate the french menu :
http://frederickblais.com/niepoortCCP.html
For reservation, please contact Lambert Vincent of Club Chasse et Pêche at 514--861-1112 or trough email at lambert@leclub-mtl.ca
Don't hesitate to contact me for futher details, comments, questions. I hope to see many FTLOPers there for a blast of Douro shining wines/port that we'll be enhance with the most exciting cuisine in town.
You've probably know already much about the quality of Niepoort's wines and Colheita. I've made a selection of the most interesting release they have made so far and I'm please to have them all on the same table with each a specific food pairing. On the other hand, the restaurant Club Chasse et Pêche(fishing and hunting club) is the most exciting restaurant in Montreal for quality food. It is on every lips and the restaurant have been full since the launch with no publicity, not even a display with the name on the front door. The quality of the food and the exquisite layers of flavours that each meal can offer is simply addictive.
The first service is scallops grilled in olive oil with lemon infusion. You taste some fresh and flavourfull scallops with a great retro of lemon. Served with the Tiara that has clean acidity and yet fresh palate with zesty flavours and ripe pears.
2nd Service is a decadent wrap of tuna with shitake mushrooms in the middle. Served with a light juice of beef, truffles and foie gras. It is just so tasty, truffle has strong flavours so we'll put wines with strong character yet delicate and fresh. Again, key here is the acidity of the wine to cleanse the palate and enhance the wines.
3rd service will be a deer piece of meet. Key to make this meal to perfect is precision on the cooking. The chocolate gravy will be perfect to go with the ripe fruit of the Redoma. 2004 and 2001 are for me the 2 bests releases of Redoma, it needs game meat to fully express its character. This type of meat is also perfect to balance the tannins and the acidity in the wine.
4th service Foie gras. If one meal is perfect each time I go to Club Chasse et Pêche, it is the foie gras. They manage to grill it perfectly with the right amount of fresh and candied fruits. An aromatic, fresh red wine with great fruit purity and a touch of sweetness will be perfect to balance the complex flavours of this foie gras plate. A touch of portuguese marmalada will complete another exquisite confection.
5th Service is desert. The ingredients have been chosen and we are currently experimenting to make the best dessert we could do to match the 95 colheita. Apple, Maple Syrup, chedar are all typical Quebec ingredients that are matching all togheter and have been for many generation. Our sweet tooth history will provide a fantastic match the Niepoort's Colheita.
