Riverside WineFEST April 13 – 19
Tuesday April 14 – Malivoire Wine Makers Dinner and Wine Pairings at 747 Wine Bar
A rare opportunity to enjoy an intimate evening of fine wine and haute cuisine. Bring your friends and family to a special evening with renowned wine maker Shiraz Mottiar from Malivoire, Guest Chef Scott Savoie of the Culinary Adventure Co and Chef Alex Brown of 747 Wine Bar. Savour the hand-picked special selection of wines, alongside the Chef’s gourmet menus.
On April 14th, at 747 Wine Bar (747 Queen Street East ) enjoy wine pairings alongside a dinner feast of 7 courses including:
Malivoire Wine Makers 7 Course Dinner Menu at 747 Wine Bar– April 14, 2015
East Coast Oysters au Naturel- with Malivoire MELoN
Chef’s Selection of Imported & Domestic Cheese & Charcuterie with Malivoire Lady Bug Rose :
Triple Cream Brie, Manchego & Beemster Cheese, Prosciutto & Calabrese Sausage, Chicken Liver Pate, Ice Wine Roasted Grapes, Pickled Vegetables & Grainy Mustard
Wild Foraged Spring Mushroom & Birch Syrup Ravioli with Truffle Crème – with Malivoire Courtney Gamay
Pan Seared U8 Diver Scallop with Acadian Sturgeon Caviar & Clam Bouillabaisse with Malivoire Small Lot Chardonnay
Entre Mezzo of Chef’s Sorbet
Moringa Crusted Rack of Lamb with Ontario Blueberry & Old Vine Foch Reduction, Wasabi Mash Potato & Duck Fat Green Beans with – Malivoire Old Vines Foch
Earl Grey Crème Brulee with Cabernet Franc Ice Wine Reduction – with Malivoire Cabernet Franc Ice Wine
Please contact 747 Wine Bar to -re-register for this event – Tables will sell-out – so please book early – contact: 416.778.9988 or info@747winebar.com
About your Malavoire Wine
Malivoire Melon VQA Beamsville Bench, Canada
Melon de Bourgogne, the grape of Muscadet, which Shiraz Mottiar says is one of those rare grapes where you can taste the flavour of the wine in the grape. Supple, a bit nutty, and bright, with minerals and lemons, as well as apples and pears. So distinctive. 89/100Malivoire Ladybug Rosé VQA Niagara Peninsula, Canada
This is Malivoire’s largest production wine, at 6500 cases. A blend of Cabernet France and Pinot Noir with 10 g/litre residual sugar. Supple, smooth and ripe with a hint of greenness. Nice texture with some sweet fruit. Very appealing. 88/100Malivoire Courtney Gamay VQA Beamsville Bench, Canada
Lovely ripe, fine black cherry fruit. Sweet yet mineral with a nice grainy texture. Ripe and full yet so fine. 94/100
Malivoire Old Vines Foch
Perfectly ripened fruit was collected from rugged, forty year-old Marechal Foch vines. A Malivoire cult classic.
Malivoire Cabernet Franc Ice Wine
The rich red of cabernet franc makes this dessert wine strikingly visual. The grapes were hand-harvested on two nights, the 12th and 14th of December, with sugars averaging 38.8 ° brix. Fermentation and 5 months of ageing were completed in stainless steel.
About Your Wine Maker Shiraz Mottiar:
goLocal with Shiraz Mottiar from LCBO on Vimeo.
Connect with Shiraz Mottair – https://twitter.com/ShirazMottiar
About Malivoire:
Excellence in winemaking has long been Malivoire’s hallmark, but that alone won’t make a winery great. Choice fruit from highborn vine varieties rooted in flourishing vineyards is mandatory. Since planting its first vineyard in 1996, Malivoire has pioneered an innovative, eco-centric approach to wine growing on the Beamsville Bench in the Niagara Peninsula.
Malivoire currently draws the largest share of its grapes from several vineyards comprising a combined 40 hectares. These are located within the Beamsville Bench, Lincoln Lakeshore, Vinemount Ridge and Twenty Mile Bench Sub-designated Viticultural Areas, which lie within the Niagara Peninsula’s Niagara Escarpment Subappellation.
Ideal Conditions at the Moira Vineyard
The birthplace of Malivoire’s original wines is the Moira Vineyard, purchased on the Beamsville Bench in 1995. With excellent drainage and a low water table, the Moira Vineyard is distinguished by vines whose deep roots ensure robust health and vigorous fruit acidity. Few sites have the combination of beauty, soil and ideal growing conditions of the Moira vineyard. The thing that separates the Moira vineyard from many other exceptional sites is a happy accident of nature caused by the last ice age. The vineyard sits in the centre of virtual “island” oasis as winemaker Shiraz Mottiar describes it.
About 747 Wine Bar:
747 Wine Bar is located in the trendy neighborhood of Riverside. With a broad selection of wines, there will be something to please everyone’s palate. Indulge in a bottle, enjoy a 5 oz. glass, sample many wines with 3 oz. glasses or enjoy a wine flight with three 2 oz. pours. Choose from over 25 wines offered by the glass.
Well known for our charcuterie platters, choose from their wide selection of cheeses – local and far and wide, meats – all made in-house, and seasonal garnishes. If you are feeling adventurous, leave the decision making up to our knowledgeable staff. Our main menu is diversified featuring small plates to share, and pair with our many wines available by the glass. The menu changes seasonally, using local and organic ingredients.
About Culinary Adventure Company and Cheff Scott Savoie:
Founded in 2010, The Culinary Adventure Co., (CAC) is Canada’s largest culinary tourism and experience operator. CAC offers neighbour food tours, culinary adventures, cooking classes and corporate culinary programming for clients and companies across Canada. CAC was awarded the Ontario Culinary Tourism Experience Award from the Ontario Culinary Tourism Alliance (OCTA) in 2012, and received the Canadian Signature Experience designation from the Canadian Tourism Commission in 2013. In addition, TripAdvisor rates CAC #1 in Food + Drink activities in Toronto and CAC has won the TripAdvisor Certificate of Excellence for 4-years running.
About Chef Scott Savoie
Chef Scott’s career has taken him to Portugal and Italy on cooking tours and for several years he was an international private chef specializing in 5 star hunting and fishing lodges in the Canadian North, the American Midwest and New Zealand where he also hosted the “Culture in the Kitchen” radio show. He has cooked for many celebrities including comedian Jeff Foxworthy, NASCAR legend Richard Childress, Dallas Cowboys executive Stephen Jones, and pop singer/songwriter Avril Lavigne to name a few.
In 2010 he put an end to his gypsy ways and made Toronto his home. He founded “The Culinary Adventure Company” to showcase the culinary diversity of Canada’s largest city to locals and visitors alike. The company specializes in food tours, cooking classes, corporate team building events, pop up dinners and tastings, and outdoor activities with a culinary theme such as canoe and beach dining adventures and mushroom forages. It has been ranked the #1 tour company in the city by Trip Advisor since August 2011.
Chef Scott is a member of the International Association of Culinary Professionals, Slow Food, Culinary Historians of Canada and the Mycological Society of Toronto. He also puts a high priority on giving back to the community and frequently donates his time to numerous charity events and causes to benefit the community. He is affectionately referred to as “Toronto’s Unofficial Culinary Ambassador” by those close to him.
About Chef Alex Brown
Chef Alex Brown’s cooking is strongly influenced by his Jamaican and Trinidadian roots, as well as experience working at Vancouver’s Cioppinos and Toronto’s Rock Lobster. Signature dishes are the Lamb Lollipops, encrusted in rosemary & thyme, tender with the jus from the lamb shavings – and the Lobster Spoons, served with crème fraiche & yellow peppers. The succulent Roasted Chicken, served in a spicy Cajun marinade is also a hit.