While in Niagara, I was fortunate to indulge in a Pinot Noir tasting dinner at Peller Estate Restaurant, one of the best restaurants in the Niagara region. Chef Jason Parsons chatted with me in the busy kitchen about his philosophy of fresh, local and wine inspired cuisine.
Here’s the menu: the wines and dishes were matched deliciously well!
CHEF’S SIGNATURE CHIICKEN LIIVER PARFAIIT
Pinot Noir, Plum Preserve
~
Andrew Peller Chardonnay “Sur Lie” 2007
LOBSTER LIINGUINI
Icewine Poached Lobster, Alberta Parmesan, Chardonnay “Sur Lie” Cream Sauce
~
CHESTNUT ROASTED DUCK
Spiced Autumn Ragout and Pinot Bacon Sauce
~
Private Reserve Meritage 2007
ANATOMY OF MERITAGE
White Pepper / Cherry / Smoke / Vanilla
White Pepper Lamb / Estate Cherry Risotto / Smoked Bouquatin / Vanilla Crème Fraiche
~
Andrew Peller Riesling Icewine 2008
“BLUE ICE”
Riesling Icewine Wine Infused St. Benoit Blue Benedictine
