Chef Dan Sanders has released his menu for the Stratus and Charles Baker Wine Dinner on Thursday, January 31 at earth Rosedale. The dinner includes the first public release of the brand new 2010 Stratus Syrah, a wine that has much impressed the palate of Good Food Revolution’s Jamie Drummond, who writes:
I’ll go as far as saying that we rarely have the opportunity to see fully ripened Syrah in Niagara, so this particular bottling blew me away. Coming from the warm 2010 vintage I guess that this was to be expected, but Stratus have pulled a corker with this one. There is so much fruit on the nose and palate, Stratus’ signature extended hangtime really ramping up the personality of the vintage. There are bags of spicy dark fruit, tonnes of that lovely pepperiness, a touch of smoked meat (an aromatic almost unseen in Ontario Syrah), and, dare I say it, a hint of bacon fat. It’s a ballsy Syrah that’s for sure, and in many ways reminiscent of the very best California has managed… but there is still sufficient structure there… and some wonderful cocoa powder tannins. Damn good stuff. Oh… and get it while you can… as it’s an extremely limited release.
FIRST
Kobucha Squash Consommé
Smoked onion ravioli, beech mushrooms, hazelnut oil
2011 Charles Baker Riesling Picone Vineyard, VQA Vinemount Ridge
SECOND
Wood Fire Roasted Nova Scotia Lobster
Prosciutto grissini, celeriac, apple stroop, arugula cress
2009 Stratus White, Stratus Vineyards, VQA Niagara-on-the-Lake
THIRD
Hill Side Gardens Heirloom Beets
Cured elk loin, cedar glaze, bitter chocolate coral
2010 Tollgate Merlot, Stratus Vineyards, VQA Niagara Peninsula
FOURTH
Ontario Duck Breast
Foie gras boudin, sunchoke purée, Brussels sprouts, Niagara black cherry jus
2010 Stratus Syrah, Stratus Vineyards, VQA Niagara-on-the-Lake
FIFTH
Walnut Cake
Chocolate mascarpone sorbet
2011 Stratus Icewine Red, Stratus Vineyards, VQA Niagara-on-the-Lake
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