Hi ,
I would say a controversial and emphatic no to that question. White wine wins every time in a cheese marriage for me with the exception of a sweet red like Port with funky cheeses like Stilton. Many would disagree. Food and wine pairing is so personal that there's no point in arguing.
Here is the number one tip for wine and cheese pairing. Make sure the flavour intensity of the cheese matches the intensity of the wine. For example, you wouldn't pair a Pecorino with a big cabernet sauvignon. When in doubt, buy bubbly as it is notoriously perfect with most cheeses especially creamy ones like
brie. Intrigued? If you are a wine & cheese lover, come out to our wine & cheese dinner with sommelier Debra Wold and bring all your cheesy questions. Details below...
A Celebration of Wine & Cheese Pairing dinner Friday, Sept 28th
An evening celebrating the century long tradition of cheese and wine pairing.
The talented chef Heather Dosman (Farmer's apprentice, Existential Eating, Juice Bar) creates a 5 course dinner featuring some amazing cheeses from around the world. Join our sommelier for a chat about which cheeses are made (in heaven) for certain wines. She'll provide a suggested wine pairing list for guests to bring wines that suit their palate and everyone is encouraged to share with their neighbours at the long table. It will be a night of making new friends, learning and enjoying some
fabulous fine wines and cheese.
The Menu Starter: Gruyere, sourdough, herbs Salad Course: Aged pecorino, arugula, pear,
pecan Main: Taleggio & handmade potato Agnolotti, butter, herbs Traditional cheese course: Blue cheese explosion! 3 blues in different styles Dessert: Poached winter fruit, brown butter cake, chèvre cream
Vegetarians welcome! No gluten free options for this one, no egg allergies as there will be homemade pasta!
Details: $69, 7-10pm, Long table
seating at the Swallow Tail supper club in Vancouver, Sommelier talk, 5 courses, BYOB
WILD MUSHROOM TOURS! Learn how to safely ID wild mushrooms. Fall Wild Edibles tours focus on how to find wild mushrooms like porcini, chanterelle, honey, wild oysters and dozens more edibles that you will never find in the grocery store. Our ever-popular “Wild Edible Identification Trips” are 2-hour trips that include a walk through BC’s forest to identify whatever we find and they book up fast!
Details: Light lunch included.
Tour location in North Vancouver. Sept 30, Oct 6, 14, 21, 28 Nov 4, 11, 18
Sept 23 is SOLD OUT Early Ticket Release:
WILD MUSHROOM DINNER
A foraged secret supper
Winter
is coming... just kidding, fall is coming and our annual wild mushroom feast is always a sold out event, so grab your tickets fast. We're featuring guest chef,Heather Dosman (Existential Eating, Juice Bar, Farmer's apprentice) who has created a one time only five course menu that will highlight some of the
wildest forest mushrooms. The president of the Vancouver mycological society, Mendel Skulski will be on hand to give a short talk about the wild and wondrous mushrooms that we'll be serving that day. Bring your foraging questions for him as he is a fountain of fungi info.
Details: Sat, Oct 20th, 6:30-9:30pm at the underground supper club (Address in Vancouver given upon booking) - 5 courses for 79 Sept Culinary Trips - 50% OFF
Wine Tasting tour with
an expert!
Sept 12, 13, 27- Take our 1/2 day for 50% off! 12:30-5pm, all transport, wine expert guide and tastings included at 4-5 wineries. Max 6 guests gives you lots of time to ask our wine guide questions:) Reg $150, now $75
pp
SOLD OUT HUNTERS FEAST Venison, Rabbit, Duck, oh my! Saturday, Sept 22nd
Private Supper Clubs & Catering Yes, we do both. We ask for a minimum of 12 guests and our chef team can create a one time only menu for you either at the
underground supper club or we'll bring the food to you.
Email us to set your date soon as our weekends fill up
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