Hillebrand/Trius Winemaker Craig McDonald right at home amongst his vines.
At the tail end of one of those wonderful Ontario lazy, hazy Saturday afternoons, a crowd of around 120 winelovers gathered amongst the vines at Trius winery to celebrate the upcoming harvest.
The revellers were a mixed group of Trius Wine Club Members, friends of the winery, food and wine media, and the many growers who supply Trius with grapes each year. This gastronomic and vinous extravaganza was a brief respite for both the growers and the winery team before they get stuck into the 2013 vintage, and there was much to be celebrated with this year shaping up to be a superb vintage.
Trius restaurant’s Chef Frank Dobbs and his crew executed the multi-course dinner with a panache rarely seen at an event of this scale, showing off the very best of Niagara’s bounty, the dishes reflected the abundance of wonderful produce that is available at this special time of the year.
And of course no dinner at Trius would be complete without a good few glasses of the winery’s bottlings, which were delivered in spades, much to the delight of the diners! We were treated to vintages both current and library, the perfect accompaniment to the exemplary menu.
For more information about events such as these at Trius click here.
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- Going through some of the delightful 2012 releases in the Trius sparkling cellar.
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- Winemaker Craig McDonald entertains guests in the Trius sparkling cellar.
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- Chef Frank Dobbs is undoubtedly one of the very best Chefs in Wine Country.
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- The most picturesque of settings for a splendid dinner… and for tasting the Showcase Wild Ferment Sauvignon Blanc 2012, the Trius Sauvignon Blanc 2012, and the Trius White 2011
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- The perfect way to spend a late summer evening, with friends old and new in the vineyard at Trius.
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- Chilled Corn and Yogurt Soup Crab salad served with the Showcase “Outlier” Gewurztraminer 2012
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- Chef Frank Dobbs gets those barbecues nice and hot out in the vineyard.
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- After schmoozing almost every single one of the guests McDonald finally gets to sit down an have something to eat!
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- Honey Cured Albacore Tuna with Fennel Crust Lister and Scallop Cakes, Icewine Cured Smoked Salmon
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- The most amazing Quinoa salad with Ontario Cauliflower, Sweet Peas, Cucumber, Musk Melon and Shrimp with Musk Melon Dressing
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- As the sun goes down Winemaker McDonald looks so proud of his wines… and rightfully so.
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- Smoked Bacon and Scallion Potato Heirloom Tomato, Watermelon and Ontario Mozzarella Sugar Snap and Snow Peas, Walnut Vinaigrette and Feta Cheese
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- Up close with the delicious main… and if you looked around there were a few bottles of 2008 Trius Grand Red circulating on the table!
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- Wellington County Dry Aged Rib Eye Beef Pastrami Sausages Icewine Onion Jam and Portobello Mushroom served with the Trius Grand Red 2010
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And in typical Jamie fashion he forgot to get a pic of the dessert, which was Niagara Peach and Icewine Trifle, Dark Chocolate and Vanilla Ice Cream Bars and was served with the Showcase Barrel Fermented Vidal Icewine .
