Working around the schedules of eight people just a week before Christmas and the start of Hanukkah would seem an impossible task yet we managed to come together for a joyous meal this weekend. Funnily enough, despite the cold and snowy season, everyone seemed to have elected on light-bodied reds and white wines for the year’s final Club dinner. Given the inevitable upcoming feasting and plenty more hearty holiday tipples, something fresh and a bit more subtle than big reds seemed to be on many a mind.
Some tasty toasts made for a mouth-watering reception with a pair of Gamay as we compared the 2014 vintage from two valleys. The Okanagan’s Naramata Bench offering from Joie was deliciously fresh with admirable complexity to boot. Expressive fruit forward aromas of red currants and plum mingled with a hint of earthy barnyard. Just as bright as the Tomato Avocado Toasts, the gamey palate suggested additional age could make for an even more exciting impression in the near-future. Red Pepper and Goat Cheese made fast friends with Robin Ridge’s Similkameen Valley Gamay, a consistent performer from this Keremeos winery. Very well balanced, soft fruit was felt to bring out the rich roasted peppers, with a darker and spicier profile hinting at cinnamon and cloves.
Sitting down for the appetizer course we were treated to a vibrant and rich Tomato Soup, with Cheese Toast & Gremolata – a winter warmer homemade from scratch. Regional diversity remained strong with the introduction of Sea Star’s 2015 Stella Maris, a Pender Island merging of Gewürztraminer, Pinot Noir, Pinot Gris, Schönberger, and Ortega. Relatively dry considering the components, it very nicely balanced the floral perfume and zippy citrus fruit of the delicate palate. The ease with which this long-since-sold-out blend found favourite is no surprise given this young winery’s celebrated success. Drifting a little darker we also enjoyed Okanagan Crush Pad’s 2014 “Narrative” Rosé, with crisp and clean raspberries maintaining the fresh flavours of the dish. Based around Pinot Noir, the Rosé offered generous red fruit and minerality in amongst the refreshing body.
Warmed with soup we cooled down with another couple whites and the main course of Sweet Potato Gnocchi in Sage Maple Butter. Roasted Brussels Sprouts, mushrooms, and apple rounded out the sumptuous presentation, while Gray Monk’s uncommon Pinot Auxerrois (2015) made an ideal pairing. Honeyed floral aromas offered fruit blossoms on the nose, while a palate of baked apple and tropical pineapple synchronized nicely with the Gnocchi. Quails’ Gate’s 2015 white blend, equally unusual with Chasselas joined by Pinot Blanc and Pinot Gris, provided plenty of enjoyment, but less synchronicity. The West Kelowna winery’s most popular offering always shines with a bright summer-friendly palate, but the generous citrus fruit couldn’t compete with the Auxerrois as a Gnocchi playmate.
Having hosted the previous dinner, my wife and I were enthused to offer dessert, but our dreams were dashed by technical problems. Logistical issues in the kitchen upset the precise timing of our Holiday Hot Cake with Eggnog Cream, leaving it laughably lacking. Fortunately my mother’s presence as VIP guest was accompanied by her Christmas baking! Mom’s shortbread, chocolate haystacks, and pistachio-cranberry bark were devoured while we let our Hot Cake set/congeal. Eventually the rich Eggnog Cream had a home of sorts, and we cracked open Quails’ Gate Tawny to finish the meal. Purchased at the winery in 2012, the fortified Gamay (a blend of vintages) had already been aged several years in oak before bottling. With only 40g/L of residual sugar the Tawny made for a mellow conclusion, showing all the expected notes of chocolate and dried dark fruit. Putting aside our own dessert distress, it was another fun and friendly meal; may your own holiday season be just as festive, and fortunate!