2008 Gewürztraminer, St. David's Bench Vineyard

Pan Seared “Moulard Duck” Foie Gras

Gewürztraminer Gellé, Compressed Spring Melons, Pickled Ramp, Salted Pine Nuts, Edible Flowers

Recipe courtesy of Robin Little, Executive Chef of the Prince of Wales Hotel, Niagara-on-the-Lake

Serves 8

Wine Gellé

• 3 ½ cups Château des Charmes Gewürztraminer, St. David’s Bench Vineyard
• 13 sheets gelatin bloomed in cold water

Warm wine gently. Add bloomed gelatin and stir. Spoon 4 oz in each bowl and cool until set.

Compressed Melons

• ½ cantaloupe cut into circles
• ½ Honeydew melon cut into squares
• ¼ watermelon cut into diamonds 

Place in vacuum pack bags and vacuum pack on the highest setting. Refrigerate for 6 hours or overnight. You will notice that the melons turn almost translucent and jelly like in color. Once done remove from bags and refrigerate. If you don’t have access to a vac pac machine just cut melons to desired shapes.

Rhubarb Preserve

• 1 pound fresh Tree and Twig rhubarb, chopped  
• ½ cup white sugar
• 1/3 cup orange juice
• ½ cup water

In a saucepan combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, and then cook over medium-low heat for 45 minutes, stirring occasionally or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator. 

Pine Nuts

• 1 cup Grimo Nut Nursery pine nuts 
• ¼ tsp salt

Toss nuts in cold water and lightly dry. When still damp, toss in salt to combine. Place on a foil lined baking sheets and bake at 350° F for 20 minutes; (do not want them to be very dark just a shade darker than normal). Let cool. 

Pickled Ramps

• 4 cups rice wine vinegar
• 2 cups of water
• 2 cups of sugar
• ¼ tsp chili pepper flakes
• 2 oz sliced ginger
• 10 Ramps cleaned and trimmed blanched for 8 min and cooled

Bring vinegar, water, sugar, pepper flakes, sliced ginger to boil and simmer. Pour over the ramps and cool at room temp then refrigerate for up to 2-3 months, the longer they marinate in the juice the better the taste.

Garnish

• 1 2 oz piece of foie gras 
• Store bought Brioche bread or milk bread cut into 1½ inch squares and lightly toasted; 2 pieces per plate
• Sliced breakfast radish
• Micro greens
• Edible flowers

Assemble 

Season foie gras with salt and pepper then sear on high heat until brown. Flip and sear on other side until golden brown. Remove from pan and place on paper towel to dry. In center of bowl place a square of toasted brioche and beside it place the other piece to look like an “L” shape. Top with a piece of foie gras. Place some melon pieces and a ramp cut into quarters around the middle of the bowl and on top of the gellé. Garnish with flowers, salted pine nuts, some breakfast radish and micro greens. 

Gew is not necessarily the first wine you reach for when pairing with food but this wine is remarkably versatile. Yes there are exotic flavors that you can try to match but I think it’s the tremendous mouth feel that makes it a real food partner. Try it with beef stir fry over a bed of hearty buckwheat soba noodles.

Canadian Wine Awards, 2011 - Bronze

Canadian Wine Awards, 2009 - Bronze

“The founder of this winery, Paul Bosc, has family roots in the Alsace region of France, where Gewürztraminer rises to its greatest heights. It would be difficult to find a more compelling Alsatian style than this in North America. Silky, with a delectable syrupy richness, it shows clear flavours of lychee, rose and spice. An impressive seam of mineral rises up through the lively, almost-dry finish. 90 pts.”

– Beppi Crosariol, The Globe & Mail, August, 2011

“The Château really pulls off a coup with this delicious G-wine. The nose is perfumed with subtle spice and Asian pear notes, while the palate is delicate and delicious: rose petal, pear and spiced flowers ... its gentle on both the nose and palate. The finish seems short, but that just means you'll want to return to the well, that is your glass, again and again. 4+ stars / 5.”

– Michael Pinkus, OntarioWineReview.com, November, 2011

“Tiny production (540 cases), huge pleasurefactor! Lush yet stylish citrus-tropical fruit,nectarine, mango with a long sensuous finish of white pepper and white peaches. Simply summerlicious. Perfect with spicy mango-or lime-sauced Thai or Asian stir fries. From mature (1996) vines with no oak to mask them. Exceptional, stylish and memorable. 91 pts.”

– Frank Baldock, Wine Express, Summer, 2011

“A spectacular Gewürztraminer: one of the best I have tried from Niagara! Opulent aromas of apricot and lychee, with a luscious and voluptuous texture. Full bodied yet not heavy. Finishes with some light spices. Food matches: beef stir fry over a bed of hearty buckwheat soba noodles. Asian dishes. Thai green curry, sushi. 90 pts.”

– Natalie MacLean, NatalieMacLean.com, August, 2011

“Sourced from a small, 1 hectare single vineyard, perfumed aromas roll from the glass—rosewater, tropical fruit and exotic spice. This showcases soft ripe fruit flavours—white peach, mango and spiced yellow plum—interwoven with a creamy smooth texture and delightful moderating citrus acidity. The palate and aftertaste deliver that slightly off-dry sweet and tang experience pairing so well with spicy Asian cuisine, also sipping well on its own. 4.5 stars / 5.”

 – Vic Harradine, WineCurrent.com, June, 2011