Wednesday, February, 23rd 2011 at 6pm
Please join us for a great evening of great wine and food. Ian Sutherland co-owner of Poplar Grove will be hosting this evening with rare vintages, new releases, as well as a dessert wine not sold and only used for Poplar Grove’s wine dinners.
Chef Jean-Francis Quaglia and Sous Chef Jasen Gauthier have created a menu that showcases the great marriage of food and wine, continuing in the French tradition.
Below find details on wines that will be featured for the Poplar Grove wine dinner. Hope to see you there. Please book early to avoid disappointment as there is a limited seating for this event.
(Monster Vineyards Man Made White)
A great blend of Riesling, Sauvignon Blanc, Viognier, and Pinot Gris (RSVP) with tropical aromas, stone fruit and banana. With great acidity, creamy and a citrus finish goes great with spicy food.
(Poplar Grove 2008 Chardonnay)
This vintage is classic Chardonnay with aromas of green apple, peaches and a hint of nuttiness. On the palate first there is stone fruit, honey and pear, with a citrus and mineral finish.
(Poplar Grove 2007 Cabernet Franc)
Just released on February, 1st, be one of the first to try this new vintage.
(Poplar Grove 2005 Legacy)
This vintage had been rated over 90 points, Saint-Émilion in style a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Malbec.
(Poplar Grove 2003 Reserve)
From our cellar, a rare wine, one of Poplar Grove’s older vintages.
(Poplar Grove Late Harvest Riesling)
Only served for Poplar Grove wine dinners, a rare chance to try something you can’t find anywhere else.
*Tickets are $100 not including tax or gratuity*
*Reservations are available at Provence Marinaside, no online reservations*
604-681-4144
Meet and Greet
House cured gravlox
and Belizian Prawn spoon
(Monster Vineyards Man Made White)
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1st course
Read Island oyster stew salmon caviar, leeks apple salad
(Poplar Grove 2008 Chardonnay)
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2nd course
Cocoa dusted boneless quail porcini and coco bean succo celery leaf salad
(Poplar Grove 2007 Cabernet Franc)
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3rd course
Grilled lamb loin celeriac puree elderberry jus
(Poplar Grove 2005 Legacy)
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4th course
Roasted beef tenderloin potatoes bravos, braised endive truffle sauce.
(Poplar Grove 2003 Reserve)
5th course
Riesling poached pear with Grand Marnier mousse pistachio biscotti
(Poplar Grove Late Harvest Riesling)
