The main course was Beef Tenderloin topped with roasted red peppers and Porcini mushrooms with a side of Gnocchi in a Gorgonzola walnut cream sauce. Jan paired this with a 2010 Henry of Pelham Baco Noir Reserve.
The nose the wine had rich aromas of blackberry, eucalyptus and leather with a some vanilla/oak in the background. The main flavours to the wine were black currant and mint. I’m usually not a big fan of Baco Noir as usually I find them thin and lifeless and overly green at times, but this one was certainly none of those things. The body was big and the flavours were lively and inviting. The finish lingered around for quite a while. The best way I can describe this wine is if someone took the best features about Syrah and Chianti and blend them together. It was a great paring with the food and has me thinking I need to try more Baco Noir in the future.
Here is the group rating for the wine - Mick – 90, Mark – 90, Amy – 89, Chris/Jan – 90 Overall – 89.75.
Here is the LCBO information on the wine –
HENRY OF PELHAM RESERVE BACO NOIR 2011
VINTAGES 461699
750 mL bottle
Price $ 24.95
This is a VQA wine
Made in: Ontario, Canada
By: Henry Of Pelham Family Est. Winery
Release Date: Mar 15, 2014
Wine, Red Wine
13.5% Alcohol/Vol.
Style: Medium-bodied & Fruity
Varietal: Baco Noir
Sugar Content: 11 g/L
Sweetness Descriptor: XD - Extra Dry
Tasting Note - Henry of Pelham does Baco Noir right: this is best of class. Brooding aromas of black and purple plum, blackberries and blueberries wrapped in smoke. Supple and full-bodied. Could this be the ultimate hamburger wine? Well-structured with a solid finish. Try it tonight Baco Noir food pairings: blackened, smoked beef dishes, grilled radicchio, hamburgers. Score - 91. (Natalie MacLean, nataliemaclean.com, Dec. 31, 2012)
*Note – the LCBO listing if for the 2011 vintage and not the 2010 reviewed here.
The main course was wonderful as the beef was tender and flavourful and the richness of the Gnocchi was to die for.
Click here for Part 3
No comments:
Post a Comment