Ok…so I waited way too long to post about this! Life has been busy, especially with summer into full swing and a little boy (Cooper) that’s turning one next week (yikes!). Back in May I was asked to compete in Iron Sommelier Okanagan, an event that was part of the Okanagan Spring Wine Festival. Myself and two other competitors presented our pairings to a room of 150 guests matched with a 5 course meal provided by Chef Grant De Montreuil and the Dairy Farmers of Canada. Of the 5 courses, three were cheeses and two were prepared by Chef De Montreuil. The event had a cool format…after each course was served, we each had two minutes to pitch our wines and why we believed that they were the best match to the food that wad served. After each course, the audience cast their votes online. It was a great night, filled with wonderful wines and delicious food. Fortunately I was able to come out on top in the voting at the end of the night! All in all, it was a super fun event and I was honored to be asked to participate!

Here is a list of the courses that were served and the wines that I paired with them.

Course 1- Cheese-Formagella from Bella Stella Cheese
50th Parallel Pinot Gris 2014

Course 2- Pork Tenderloin, wild mushroom napkin dumpling, vermouth mayo
Time Estate Winery Chardonnay, 2013

Course 3- Cheese-Le Baluchon from Fromagerie F.X. Pichet
Tantalus Vineyards Pinot Noir 2012

Course 4- Profiterole filled with mango curd, raspberry coulis, rhubarb
Sandhill Cabernet Franc Icewine 2012

Course 5- Cheese-King Cole Blue from Upper Bench Winery and Creamery
CC Jentsch Syrah, 2012

View from the stage

Thanks for taking the time to read this post…I promise there will be more to come soon!

Cheers,

Matt