I had the opportunity to attend the recent Wyndham Estate dinner and wine event at the current Save On Meat pop up / Old Boneta’s spot. This intimate dinner was hosted by Gastown’s own Mark Brand and Wyndham Estate’s Chief Winemaker Steve Meyer.
The featured wine is the George Wyndham Founder’s Reserve Shiraz 2010 Vintage. It’s a full bodied luscious Australian wine with a smooth tannin on the tongue. This vibrant versatile wine had notes of ripe plum and blackberry.
Executive Chef Elliott Hashimoto was tasked to create a multi-course tasting menu that would go well with the Shiraz. And I’m sure it was no easy task to tackle.
To start the dinner we had a delicate bite of Unagi, Kawarre and Cinnamon Daikon (sorry no photos…we just inhaled it immediately because we were hungry)
Next came the Shiraz Poached Ling Cod with golden beats, king oyster mushrooms and truffle.
It was a smart approach to poach the ling cod in the wine and the fish came out nicely delicate and flaky. However, it could have been a bit more seasoned.
The pan roasted duck breast with charred peaches with roasted celery root puree was a favorite at our table. A classic combination that was done well: the duck meat was moist, succulent, and way too easy to eat.
I think the braised veal cheeks with ox tail ravioli and caramelized brussel sprouts paired the best with the shiraz; a rich earthy dish paired with an earthy somewhat oaky wine.
And to cap off the evening, we indulged in a spiced pear tart fine with fennel ice cream and sweetened shiraz syrup.
The dinner menu was well thought out and varied, and each dish in its own unique way paired fairly well with the shiraz.
As with any dinner parties, the company of fellow food bloggers and media was the highlight. It was a fun night of random conversations of stinky tofu, t shirt prints, dating in Vancouver, and the supernatural (….you just had to be there).