My video series, Pairing Local is all about finding food+drink pairings in different regions around the world. I love finding local ingredients, and seeing how chefs marry flavors with local wines or beers. At the Four Seasons in Vancouver, Chef Oliver and Chef Grant each took at run at a localized pairing. Chef Oliver assembled a Charcuterie board featuring local meats and cheeses. He paired the Nichol Syrah from British Columbia with the selections, which was a great pairing.
Chef Grant went with a white wine, choosing Stag Hollow Sauvignon Blanc also from British Columbia. His pairing with Dungeness Crab, pureed peas and parsley along with grapefruit was incredible. The sweet/salt flavors in the local crab offset the sweeter pea and sour grapefruit notes. Perfect with the Sauvie B!
Wines Tasted This Episode:
Stag's Hollow Sauvignon Blanc - Sauvignon Blanc is a grape that can really reflect the place it's grown more than many white varietals. You could try Sauvignon Blanc's side by side from Bordeaux, Margaret River, Napa Valley, Chile, New Zealand, Loire Valley and South Africa...they'd all be completely different. One thing that helps set them apart is where they're grown, and the temperatures in the place it's grown. Colder temperatures during the growing season generally lead to higher acid, and in my opinion, better Sauvie B.
This was a successful Pairing Local match. The tender, sweet succulent dungeness crab has a natural saltiness. I the local grapefruit slices along with sweet pea puree all came together nicely, and lobbed one over the plate for the Sauvignon Blanc. It had the right amount of acid to cut through the crab and pea puree as well as natural delicate grapefruit undertones. This was a home run. Double rainbow all the way!
2007 Nichol Syrah - I'm in disagreement with many of the wineries in the Okanagan Valley. They seem to think red grape varietals like Cabernet, Merlot and Cab Franc do well on the Naramata Bench. I don't think they show well unless the winemaker overly extracts the juice and overly oaks the wine. Syrah and Pinot Noir seem to show better typicity and represent the growing conditions.
This is a honey badger in a glass. Honey badger don't care—its fearless. Nichol Syrah doesn't care if there's a glut of Syrah or that wine drinkers aren't buying much of the grape. This is a tenacious wine that's neither too heavy or lacking personality. It doesn't have to hit you over the head and overpower your palate to show you it's refined black fruits, stewed plum and sassy acidic backbone. The cobra in this scenario is the charcuterie board, and it doesn't stand a chance.