La Fête des Vins du Québec

La Fête des Vins du Québec: 10 years is worth celebrating! A must-see urban event from 27 to 29 November 2015!

La Fête des Vins proudly celebrates its 10th “vintage” this year and there is much to celebrate! This urban event showcases the talent of Quebec winemakers and sommeliers, as well as the richness and uniqueness of the terroir, and promises a renewed festive experience! This year’s spokesperson is sommelier Philippe Lapeyrie.

fetedesvins

From November 27 to 29, 2015, meet winemakers and learn all about the wines and cheeses of Québec, from the production process through appellations and origins and wine-and-cheese pairing.

Admission:
10 $ (includes a INAO tasting wine)
Tasting coupon are available on site for $1. Costs for tastings vary by winery
MARCHÉ BONSECOURS: 350 Saint-Paul Street East, Montreal, QC, H2Y 1H2

Let’s raise our glasses to all the wine lovers that ventured on one or many of our five local wine touring regions: Cantons-de-l’Est, Basses-Laurentides, Lanaudière, Montérégie, Est-du-Québec.

Peachlove: Peaches Swimming in Red Wine

It’s summer and it is a hot one! I take a dive in a pool any chance I get. Everyone should go swimming. Even our food! Even peaches! They have been hot and sweating too on a branch in the sun for a while. Give then an inebriated break!

Some fruits can be paired quite well with wine, even red ones. In the case of peaches try coupling them with a Cabernet Sauvignon, Malbec, Pinot Noir. This is the dessert version of a Sangria! So simple yet such a sophisticated taste.

Ξ Peaches Swimming in Red Wine Ξ

Per person…

1 ripe peach, sliced
1 1/2 tablespoons sugar
1/4 to 1/2 cup red wine
A pinch of a powdered spice of your choice, such as cardamon, star anise, cinnamon (optional)

Using a slotted spoon, place peach, one at a time, in boiling water for about 20 seconds. Remove and place in iced water. The skin will easily peel off with a small sharp knife. Pit and cut peach into slices. Toss the peach slices with the sugar and a spice if you are using one. I tried a pinch of cinnamon. Place the slices in a wine glass or dessert dish and pour red wine over the sliced peaches until almost covered.

August is #peachlove month!

Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove 🙂

Nontraditional Raclette dinner party

Finally! My long promised post of the Raclette dinner party! A few weekends ago I had a little dinner party at my place with my 7 closest friends, making us a total number of 8. Eight was the crucial number. My friends came over for a Swiss Raclette dinner and the Raclette machine we used had 8 trays, one each. If you do not know what a Raclette is, imagine cut up potatoes, veggies, sausages, etc placed on a little tray which is covered with a slice of semi-firm cow’s milk cheese and then placed under a heat source to make the cheese melt. It is a really fun thing to do and the wine flows very easily.

So you can have a very traditional classic Swiss Raclette…or you can do like me and choose lots of stuff making it very nontraditional. I used a lot of different cheeses instead and prepared a variety of foods to add to each tray. I’ll go through my list below with you all. A lovely salad is great to serve as well. For dessert we had a Cherry Clafoutis which I blogged about already. Sorry the pics are not the best. Still learning how to use my new dslr and action shots or food shots on a shaking table will take a bit more time to learn.

Meats, seafood, protein: plan 150gr (5oz) per person

  • sausage lile mild Mergez
  • hard boiled eggs
  • shrimp
  • ham

Cheeses: plan 200gr (7oz) per person

  • Edam
  • Gouda
  • Emmental
  • Goat cheese
  • Asiago
  • Brie

Veggies and more:

  • tomatoes
  • broccoli, blanched
  • mushroom, pan fried a little bit
  • potatoes, boiled
  • pickle onions and gherkins
  • apples and pears

Notice I have no actual Raclette cheese…believe it or not I could not find any at my usual store. Grrr!

This is the Raclette contraption. Set it in the middle of the table and place the food dishes around the table. Dessert plates are perfect, not a big main course plate.

The grill on top is used to cook meats like sausages and roast veggies a bit if you like. I had everything partially precooked to speed things up. Below the grill you can see the little trays prepared with cheese slices on top…have the melted already? So hungry.

To make your tray: load up your plate with a little bit of the food dishes you like. Place in the tray in the food combo you desire, add your cheese on top.

Here is what your ready tray will look like with the cheese melted. Slide it onto your plate and enjoy! Then make another tray and so forth. I think here I used ham, tomatoes, potatoes, pickled onion and brie cheese.

This is a great concept for a dinner party. As the host you can prepare everything ahead of time so you are free to enjoy the party without stress. Your guest will enjoy participating and this is a great way to make a meal last longer and have more fun. Plan half a bottle of wine per person. I did a little research and I found two excellent wines that pair well with a Raclette.

– For a white selection go with a light bodied, dry white wine with ample acidity, crisp and fresh. Look for a Pinot Gris, Chardonnay or a Fendant . I chose a Lurton Pinot Gris Valle de Uco 2011.

– For the red try a light bodied, spicy and fruity wine with a low tannin: just make sure that is was not Oak barreled. Look for a Merlot, Pinot Noir or Syrah. I served a Tommasi Valpolicella Classico 2010.