On a Wednesday night, in the beautiful Fairmont Royal York a collection of tartare loving Toronto Chefs came together to battle in a challenge for the best tartare. With a professional and amateur competition consisting of winemakers and vignerons, the competition was fun filled charity event hosted by Grapes for Humanity.
The Rosewood team heard about this event and we knew we had to be a part of it. We went to our labs, sampled our wines and sent in our estate 2010 Semillon and unreleased 2010 Pinot Noir to be paired up at the challenge. After a great night of tartare making and the chefs all trying to outdo each other the experts judging panel (lucky group of people) chose the best tartare and the best wine & tartare competition.
A tough task with such a great lineup of chefs from Lorenzo Loseto (George), Albert Ponzo (Le Sélect), Brook Kavanagh (La Palette), Luke Thompson (Thornton’s Wine & Tapas – Yellowknife), Patrick McMurray (Ceili Cottage), Jamie Kennedy (Gilead), Jason Bangerter (Luma), Didier Leroy (Didier), Mark Cutrara (Cowbell) but someone had to be chosen. With wines from Stratus, Sue Ann Staff, Hidden Bench, Malivoire and many more local gems Rosewood’s wines were chosen among the best with the pairings.
Here are the pairings:
Best Tartare & Wine Pairing – Brook Kavanagh of La Palette & Rosewood 2010 Pinot Noir
Best Overall Tartare – Lorenzo Loseto’s Cobia Tartare & Rosewood 2010 Semillon
2010 Sémillon (Off-Dry) – $18
This rare 100% estate Semillon has a lively nose of white peach, gooseberries, and honeysuckle. The palate is elegant with mouth- watering minerality, citrus and stone fruit. A medium dry, full bodied wine with a generous lingering finish. Pair with raw oysters, pan seared salmon, grilled chicken, vegetable salads, asparagus risotto, or as a lunch sipper with friends.
BRONZE: CANADIAN WINE AWARDS 2011 BRONZE: INTERVIN 2010
2010 Pinot Noir – $20
Classic Pinot Noir aromas and flavours of sweet strawberries and cherries wreathed in spice and mocha notes. Aged 10 months in new and seasoned French oak barrels. This Pinot Noir is approachable and delicious with good structure and fresh acidity. Perfectly paired with BBQ salmon, roasted duck, beet salad and bloomy or washed rind cheeses. Enjoy now, best decanted for a few hours or cellar to 2016.