AS mentioned last column, we're into Agave Week (May 1924), which culminates in the International Tequila Expo (May 24, Hyatt Regency, 6-9 p.m.), that benefits B.C. Hospitality Foundation.
This event offers a great chance to sample a wide range of tequila, as well as tequila and mezcal, during a series of seminars in the coming few days. Picking faves from my mezcal preview was tough but here are a couple to check out
- Sombra mezcal
Made from 100 per cent espadin agave, this is a great "starter" mezcal. It's beautifully clear in the glass and sports an intriguing spicy/fruity profile with roasted tropical and citrus notes. It also serves very well as the base for a refreshing "Mission Bell" cocktail, which balances beautifully those smoky/fruity flavours, as follows:
1 oz. Sombra mezcal
¾ oz. Apérol (bitter orange Italian aperitif)
½ oz. Marashino liqueur
¾ oz. fresh lime juice
Shake with ice, and strain and garnish with a spiral cut grapefruit twist. Make a batch while you're at it.
- Pierde Almas Dobadaán
Completely unaged, handcrafted and organic practice-farmed (joven) mezcal is made from rare agave rhodacantha.
Surprisingly fruity on the nose and even more so on the broad but clean palate with some hints of spice and clove in the aftertaste.
-Agave de Cortes Anejo
Superbly crafted mezcal that you'll find very tempting if you're a single malt lover. Made in the traditional way, from estate espadin agave, milled with mule-drawn crushers and pit roasted before 18 months in American white oak barrels. Seductive smoky, hints of mocha and caramel on the nose, with intriguing smoky and orange on the palate before a lengthy and warming finish.
Check out all the events atvancouvertequilaexpo.com.
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This is the season (running up to the B.C. Wine Institute's Chef Meets Grape tasting, June 5) when Okanagan wineries make the trip to Vancouver to showcase their new releases. One I always make time for is St. Hubertus, whose owner Andy Gebert and agent Raymond Wong like to pour their wines informally, often at a Chinese restaurant.
Aside from the more relaxed setting for a tasting, I like this approach because it gives some of the wines a chance to really shine with food that suits.
On this occasion a mixed group met up at Prince Seafood in east Vancouver for Dim Sum and more. A couple of wines worth tracking down include: St. Hubertus 2012 Dry Riesling: a honey, apple and citrus toned drop that's perfect as a summer sipper but also very versatile with food. If you're not adept at whipping up prawn dumplings enjoy it with grilled chicken salad (89 pts. $16-$19 PWS).
There was a time when Gewurztraminer was one of B.C.'s top selling varieties. An apparently insatiable thirst for Chardonnay changed that but there are still good Gews to be found.
Next time you're planning something Asian with a little bit of spice, track down St. Hubertus' Oak Bay 2012 Gew, which sports perfumed, floral aromas, hints of honey and lychee and definite rose petal notes, though not in a cloying way. Perfect with lotus roots, fish sauce cashews and a touch of hot sauce (90 pts. $16-19 PWS).
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Belly's Best Stoneboat Pinot Noir 2010
From one of the Okanagan's most consistent producers and longtime growers, a beautifully balanced estate-grown Pinot, with vibrant cherry-strawberry notes, silky tannins and well-managed French oak (from the winery $24.90 or PWS including VQA stores, 92 pts.).
