Thursday, March 9th: Deborah and I were invited by Niagara College’s winemaker Allison Findlay to attend her winemaker’s dinner at the St. Catharines Club.
We were offered a glass of Niagara College Les Marmitons Gastronomy Méthode Traditionnelle Sparkling Wine before we sat down, which we drank with the first course. Les Marmitons, incidentally, is an international men’s cooking club, with a chapter in Niagara. Niagara College makes a series of wines for the club under the Gastronomy label.
Niagara College Balance Riesling 2020 with Curried Sweet Potato & Carrot Soup
Niagara College Gastronomy Chardonnay 2020 with Roasted Monk Fish with crispy prosciutto
Niagara College Gastronomy Pinot Noir 2020 and Flat Rock Gravity Pinot Noir 2020 (which Allison made when she was at Flat Rock) with Porcini Mushroom Risotto
Niagara College Gastronomy Shiraz 2020 with Grilled Bison topped with Caramelized Onions and Blueberry Compote
Niagara College Fortified Muscat with Earl Grey Crème Brûlée
Other wines tasted:
Henry of Pelham Classic Sauvignon Blanc 2022 (Niagara Peninsula; $15.95, CSPC #430546)
Very pale in colour; green plum bouquet; medium-bodied, dry, lemony, greengage flavour; lovely mouth-feel, long finish with palate-freshening acidity. (89)
Luigi Bosca Cabernet Sauvignon 2019 (Mendoza, Argentina; $19.95: Vintages #128629, released March 4th)
Deep purple-ruby in colour; spicy, cedary, blackcurrant bouquet; medium to full-bodied, dry, blackcurrant and blueberry flavours with well-integrated oak; firmly structured with lively acidity and a suggestion of mint on the finish. (90)