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April 22, 2014 Comments (0) Views: 2111 Good Food Events

Tawse Dinner @ Bosk

paul_pender_at_tawse_winery

bosk-e1383323900455

Welcomes Paul Pender and Tawse Winery Wednesday May 13, 2014

Reception

Scallop Ceviche

citrus, cucumber, green almond , dill oil

Tawse Saprkling Riesling 2012

Calamari Noodle

crab, prosciutto jelly, ramp dressing

Tawse Chardonnay 2011 Beamsville Bench

Lobster Gnocchi

truffle, tomato, lobster emulsion

Tawse Chardonnay 2002 Beamsville Bench

Smoked Squab

roasted beets, sorrel, beet jus

Tawse Pinot Noir Lauritzen Vineyard 2010

Beef Tenderloin

braised shortrib, herb pomme purée, spring pea, red wine jus

Tawse Cabernet Franc 2007 Wismer Vineyard

Rhubarb Strawberry

elderflower sorbet

Tawse Cabernet Sauvignon Icewine 2011

Reception 6:30 PM Dinner 7:00 PM

150 per person exclusive of applicable taxes and gratuity

Winemaker, Paul Pender, joined the Tawse team in 2005 and took on the role as head winemaker in 2006. Paul is a firm believer in ‘terroir’ and that great wine making starts in the vineyard. Paul has seen Tawse through the process of Ecocert Organic and Demeter biodynamic certifications, and in 2011 was named Winemaker of the Year at the Ontario Wine Awards.

Tawse is a family-owned estate winery situated on the lower slopes of the Niagara Escarpment. At Tawse we unite traditional winemaking techniques with state-of-the-art technology to create wines of exceptional elegance, depth and character. Our fruit is harvested from older, low-yield vines and gently handled using natural gravity flow and geothermic energy. We apply rigorous organic and biodynamic methods to every aspect of our wine

For Reservations please call 647-788-8294

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