I sat up at attention when this email message showed up. Oyosoos Larose produces very high quality red Bordeaux blends in the South Okanagan. Wine maker, Pascal Madevon‘s top wine being the “Le Grand Vin” and then a second tier, but also very tasty, “Pétales d’ Osoyoos Larose“. I have met Pascal many times at wine tasting events and he is always very jovial and willing to share information. During the last Vancouver International Wine Festival this year, he was one of the wine makers to speak about Cabernet Franc, which is one of the varieties of grapes that is permitted in a red Bordeaux blend.
I see one of the wines in the listing below is a “Do It Yourself” blend, which is quite exciting. I assume Pascal will be bringing various varietal wines, and either he, or with some combination of audience help, will produce a custom blend during the dinner to taste. I don’t know for sure, but it peaks my interest, and I hope yours too! Here is the announcement of the dinner. I highly recommend buying your tickets quickly as I am sure it will sell out. Also Bistro Pastis is a wonderful French restaurant. I’ve eaten there several times and the food has always been exceptional. Enjoy!
~~~
The Okanagan Valley has gained an international reputation for the quality of its wines. The wines of the South Okanagan are considered in a class by themselves with their unique terroir, hot summers and general drier climate than the North Valley. Join us on November 29th for a very special dinner with Pascal Madevon, wine maker for Osoyoos Larose, one of the region’s premier wineries. Executive Chef Tobias Grignon has designed an elegant menu to showcase these exceptional wines and will be demonstrating some of his techniques in making the dishes. Price for the evening is only $110 per person and includes: five-course dinner, full wine pairing, taxes, gratuities along with presentations by Chef Tobias and Mr. Madevon. Book quickly at this event is sure to sell out 604-731-5020.
Where, When, and the Menu
Thursday November 29th 6.30pm
1st Course
Seared Diver Scallops, Crispy Lentils, Green Apple, Shellfish Butter Sauce
Jackson Triggs White Meritage
***
2nd Course
Six hour Braised Smoked Veal Cheek, Sunchoke, Savoy Cabbage , Raisin jus
Pétales d’ Osoyoos Larose 2009
***
3rd Course
Roasted Duck Breast, Buckwheat and Prune Financier, Brussels Sprout Leaves, Duck Jus
Osoyoos Larose, Le Grand Vin 2008
***
4th Course
Slow Cooked Beef Rib Eye Roast, Wild Mushroom Croquette, Carrots,
Smoked Bone Marrow
Do it Yourself Blend
***
Dessert
Honey Poached Asian Pear, Cardamom Crust, Lapsang Suchong Tea Ice Cream
Jackson Triggs Riesling Ice Wine
$110/ pp including tax and gratuity
