The Rose Tavern in Canandaigua, NY lately hosted a seasonal wine pairing dinner occasion with the Hermann J. Wiemer winery. Good Spirits Information attended final yr, and we tremendously anticipated this upcoming occasion. We dined within the heated again patio with Michael Lischak, the director of meals and beverage on the Rose Tavern, Wiemer’s resident sommelier, Thera Clark, and co-owner and head winemaker, Fred Merwarth along with a couple of different employees members. Through the night the top chef got here out to explain the preparation and story of every course, then Fred and Thera would describe the wine and the intention behind the pairing. General the night was a pleasant mixture of meals, wine and storytelling. We’re excited at the opportunity of attending future pairing occasions on the Rose Tavern or with Wiemer Winery.
The menu integrated fairly a couple of amuse-bouche choices together with mushroom trembles, arancini croquettes, and a prosciutto-wrapped cantaloupe. The mushroom tremble was creamy however a bit candy contemplating it was supposed to be a savory pastry possibility. The croquette was crispy, smokey and fairly delicate. And the cantaloupe superbly used all 5 style components: candy, salty, bitter, bitter and umami. They paired the 2018 Cuvee Brut, a dry and lemony crip brut, with these small bites though the brut tended to overpower the fragile flavors of the meals. B+ course, A+ Brut, (B+ pairing)
The primary course was an extremely balanced eggplant ricotta and tomato ratatouille with handmade balsamic pearls. The chef highlighted the very best of late summer season flavors and was paired once more with the 2018 Cuvee. Regardless of itemizing the primary course as a pairing for the Brut, we thought the 2020 Reserve Dry Riesling made the higher pairing, because the brut was a bit intense towards the lightness of the ratatouille. A+ course, A+ Brut, (A- pairing)
The second course was fennel pollen crusted scallops, tabbouleh and rehydrated raisins emulsified with lemon. The dish felt like gentle and recent. The tabbouleh labored effectively with each the raisins and lemon emulsion together with the scallops, nonetheless the raisins felt like an odd pairing with the scallops. This was paired with the 2020 Reserve Dry Riesling which highlighted the buttery scallops and the lemony emulsion, though we thought the pairing labored higher with the earlier course’s ratatouille. A- course, B+ Riesling (A- pairing)
The third course included a last-minute change because of issues with the kitchen order. As a substitute of braised bison brief ribs we have been ready a $36/lb tenderloin with potato scallop. The tenderloin melted in our mouths because it was ready completely, the potatoes have been a pleasant tacky addition, and each paired splendidly with the 2021 Cabernet Franc Magdalena which was a stepping stone for the meal. A course, A- Cabernet Franc Magdalena (A+ pairing)
A pleasant mid-meal shock was the Hermann J. Wiemer winery pouring a seasonal glass of 2017 Cabernet Franc. It was peppery, spice ahead and a pleasant deal with earlier than dessert. A- Cabernet Franc
The final course was a toasted almond brown butter cake, topped with white wine poached pears and a white chocolate Chantilly. The paired wine was the identical used to poach the pears, a 2020 Riesling Noble Choose. The cake itself was somewhat dry and there was an excessive amount of Chantilly in comparison with the quantity of cake and pear. Collectively, the dessert was used to focus on the wine versus the opposite means round. The pairing introduced out notes of ginger, caramel, and citrus. B+ course, B+ Riesling Noble Choose (A pairing)
Discover out extra about Rose Tavern and their pairing occasions
Discover out extra about Hermann J. Wiemer and their portfolio of wines
Evaluate by Autumn Rae for Good Spirits Information
