Who says chardonnay is a head-scratcher of a wine to pair with food? Prepare to have that myth dispelled
During this summer’s International Cool Climate Chardonnay Celebration (i4C) in Niagara, 13th Street Winery provided a memorable culinary experience, hosting an exclusive lunch that perfectly paired the elegance of chardonnay with the rich flavours of seafood.
It was an inspired exploration of taste, where each dish was meticulously paired with a specific wine, creating a flavour synergy that highlighted the unique characteristics of both the food and the wine.
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Food and wine pairing events have become a beloved tradition for enthusiasts who appreciate the intricate dance between flavours and textures. Whether held at a restaurant or a winery, these events offer guests a personalized experience that connects them to the very essence of the food and wine they enjoy. The presence of winemakers adds a crucial layer of depth, providing insight into the wines and the stories behind them, enhancing the connection between the guests and the experience.
At the i4C lunch, this connection was palpable. 13th Street Winery’s winemaker Jean-Pierre Colas, alongside special guest Christie Mavety from Blue Mountain Vineyards and Cellars in British Columbia, and 13th Street Winery’s Sommelier Corinne Witusik, led the attendees through a journey of taste. Their introductions to each course and the accompanying wines offered not just information, but a deeper understanding of the harmony between the wine and the food, elevating the entire experience.
As expected, the menu, crafted by Executive Chef Josh Berry, was a masterclass in pairing chardonnay with seafood.
Standing is 13th Street Winery winemaker Jean-Pierre Colas, with Christie Mavety from Blue Mountain Vineyards and Cellars to his right and Sommelier Corinne Witusik to his left.
The first course featured a 13th Street Blanc de Blanc paired with scallop crudo, pickled herbed cucumber, and finger lime caviar. The Blanc de Blanc, with its crisp acidity and delicate bubbles, was an excellent match for the fresh and vibrant flavours of the dish, enhancing the briny sweetness of the scallop and the zing of the finger lime.
Following this was a dish of lobster tails with sparkling wine tempura, salmon gravlax, cured egg yolk, and potato latkes, paired with 13th Street’s June’s Vineyard Chardonnay, offered in both the 2018 and 2023 vintages. The 2018 vintage, with its rich, round, and buttery profile, contrasted beautifully with the 2023 vintage’s fresh and tropical notes. The dish itself, with its luxurious textures and layered profile, allowed each wine to shine in different ways, showcasing chardonnay’s versatility.
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The third course featured a smoked arctic char cake with lemon-infused Béarnaise sauce, fresh greens, and lemon vinaigrette. This dish was paired with Blue Mountain’s 2022 Chardonnay Reserve and 13th Street’s L. Viscek Chardonnay from the 2021 vintage. The smoky richness of the arctic char was balanced by the bright acidity and citrus notes of the chardonnays, creating a harmonious pairing that highlighted the complexities of both the wine and the dish.
The meal concluded with a surprising yet delightful pairing: cheese. The bruléed Celtic Blue cheese with toasted brioche, hazelnut crumble, and bee pollen was a glorious match with 13th Street’s 2021 Chardonnay and a revisit of the 2018 June’s Vineyard Chardonnay. The creamy, tangy blue cheese and the nutty sweetness of the brioche and crumble were elevated by the wine’s acidity and depth, proving that chardonnay can indeed be a perfect partner for cheese.
For those who attended, the i4C lunch at 13th Street Winery was a highlight, a moment where the joys of food and wine came together in harmony. It was a reminder of why these events are so cherished – they are not just about tasting, but about understanding, connecting, and celebrating the rich tapestry of flavours that our local food and wine culture has to offer.
– Carmelo Giardina is principal editor of VineRoutes
