Niagara On the Lake

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Peller Estates - Chef's Table with Executive Chef, Jason Parsons

Dinner and wine notes
  • Rose blend, merlot, cab franc, cab sauv. - Julie, not a fan, Anna,
    smells like butter, Andrea, likes it,Julie,not a fan, likes big red.
    Paired with goat cheese, pickled beets, prosciutto.
  • Gewürztraminer 2008 - smaller, curved glass puts the wine on different
    part of your tongue. Paired with a celery root soup dollopped with
    truffle yogurt. Spicy and peppery - Anna, smooth. Andrea, likes it.
    Tayisa, likes it. Julie- not a fan.
  • Sauv blanc - 2009 - smells grapefruit. Andrea, yes. Tayisa , medium.
    Julie, yes. Anna , yes. Paired with perch, zucchini and baby carrots.
  • Gamay noir 2008, light wine, for people who like white. Julie, Andrea,
    Tayisa, Anna, yes. Smells like Shiraz. Couscous with chorizo, dried
    blueberries, and smoked duck breast. Excellent. Loved by all.
    Clean pallet- strawberry, basil.
  • Cab sauv. 2004, decanted (for every 30 minutes of decanting, age a
    wine 1 year. Andrea smells caramel. Julie, stinky feet. Anna, acidic,
    oaky, asparagus. Main- rib steak, 1/2 butter and 1/2 potato pure,
    sugar snap peas. Hint of truffle oil in potatoes (from Madera Italy).
  • Ice wine- resling - Tayisa, Julie, Anna , Andrea, yes, yes, yes.
    Paired with goat Brie, and blue Brie on puff pastry
  • Dessert - red ice wine paired with local fresh mixed berries and raspberry turnovers. Again, ice wine was amazing and love by all.

Comments

andreapayer said…
We should send this to Peller!
July 13, 2010 at 8:19 AM
AnnaP said…
Can you fax me the menu to my attention? My fax number at work is 819-997-5747. Thanks.
July 14, 2010 at 10:37 AM
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