Food and Wine pairing
Our Food and Wine Pairing was held at Reds Midtown Tavern; a beautiful restaurant at the corner of Yonge and Gerrard. We started off with some basic wine knowledge and then a how to pair food and wine tutorial!
Chef Daniel, from Reds Midtown, prepared three hors d’oeuvres specially for us. These dishes were paired with various wines from Tres Amici. See the menu and wines below:
Wine Pairing
Tres Amici hosted the wine tasting and brought three incredible bottles from their portfolio.
Menu
1) Ceviche: With fresh avocado and tomato, lime juice, serrano chile and cilantro on crisp tortillas
2) Sticky ribs: Caramelized in a spicy hoisin/sriracha glaze with crispy wonton chips
3) Sticky toffee pudding
1. Santome Pinot Grigio
A fragrance that is elegant and intense, reminding one of ripe peaches and apricots and the exotic fruit of pineapple and mango. In the finish emerge floral scents of white blossoms accompanied by a light mineral note.
2. Blazon – Pinot Noir
This wine creates a lasting impression with substantial flavors and aromas, yet has a delicate palate. Perfectly balanced, medium bodied flavors of black cherry and currant accented with a hint of spiciness. Deliciously smooth, rich, and velvety for a sensational finish.
3. Casalbosco Chianti
Medium-bodied. Ruby red color with violet hues.Aroma of cherry and plum with a herbaceous touch. Notes of red fruits and spices. Tannins are means and melted. The wine is long and has a nice acidity that brings freshness. Goes well with pasta, pizza and Italian dishes.
