Whenever I am invited to an event at the RBC Winnipeg Convention Centre main building, I marvel at how they get so many elaborate dishes out while still piping hot, when their kitchen is no where near the space that we are dining in. On the occasion of the Winnipeg Wine Festival, the gorgeous room with floor to ceiling windows was in the newly opened expansion of the Convention Centre and I am guessing that the kitchen is in closer proximity.

The origin of the wines for the 2016 festival were the wines of California. The festival is held each year to raise coffers for Special Olympics Manitoba . When we sat down at the big round dining tables, we were flabbergasted by the number of empty wine glasses lined up at each place setting. How could we possibly make our way through so many selections?

We commenced with a California Style Spring Roll on a Mango Chutney. The spring roll had been stuffed with crab, lychee nuts, cilantro and avocado and had a subtle taste. Of the William Hill Estate Winery North Coast Chardonnay and the Fetzer Gewurztraminer, I preferred the latter. We love Gewurztraminers, either on their own as a summer drink or with spicy food like the heat radiating from the mango chutney. We were off to a great start.

Preferring reds to whites, I quite enjoyed the Menage a Trois Silk that accompanied the Applewood Smoked and Sliced Chicken Breast on a Red Beet Carpaccio rather than the Girard Chardonnay. The full-bodied Silk retained bright red fruit flavors and smooth mouthfeel and was especially nice with the beet flavours.

Up next was a Pesto Crusted Fillet of Salmon on a Wild Rice Risotto, napped with a roasted red pepper sauce. I was delighted when the fish course was paired with two reds instead of the customary white. It was a toss up between the Rodney Strong Merlot (I am partial to Merlots) and the decadent red blend of Cabernet Sauvignon, Merlot, Zinfandel, Petite Verdot and Petite Sirah of the Cupcake Black Forest.

We could have happily laid down our forks and our wine glasses at this point but the piece de resistance was up next. The Seared Roast of Marinated Filet of Beef  was piping hot and perfectly prepared to a medium rare. The tenderloin came with two sauces: Madeira and Béarnaise, both exceptional. Served alongside were a yukon gold and California cheese galette, mushroom sauté, ratatouille stuffed zucchini and butter glazed steamed bok choy. The veggies were as perfectly prepared as the steak. By this time my taste buds were less discerning and I do not recall a preference between the Noble Vines 337 Cabernet Sauvignon and Ravenswood Old Vine Zinfandel.

I usually turn down dessert but when the Honeycomb and Kiwi Mousse in a Tuile Basket was perched in front of me, I couldn’t resist. Thinking that I would simply eat the fresh berries and chocolate curls on top, of course I didn’t stop until I had consumed the entire dish, and the dish itself! I got a kick out of the Barefoot Bubbly Pink Moscato which concluded the evening on a high and very sweet note.

Not only were the dessert and wine sweet but so was our company. Love you Sue, Ron, Laura & Shea.

Kath’s quote: “At the shrine of friendship never say die, let the wine of friendship never run dry.” – Victor Hugo

Love never fails.

 

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