They say that wine in moderation is good for you. But if all you get is a little, you’d better make it count.
If you want to see how the experts do it, here’s a look at the dishes – and their wine pairings – that were served by the 16 restaurants participating in the Vancouver Playhouse International Wine Festival’s Vintners Brunch on Sunday.
Pairings at the brunch, which sells out every year about five minutes after tickets go on sale, were also judged by Sun Food editor Juanita Ng, sommelier Josh Clark, food and wine writer Tim Pawsey and wine consultant Tony Lawrence.
The winners this year:
1. Quail Egg Benedict, from chef Scott Kidd of Lift. Pairing: M. Chapoutier Tavel Beaurevoir 2010.
2. Ricotta Gnocchi with Braised Pork Cheeks, from chef Taryn Wa of Savoury Chef Foods. Pairing: Marchesi de’Frescobaldi Terre More IGT Maremma Toscana 2009
3. Blackberry Peach Melba Bar with Basil Lemon Verbena Foam, from pastry chef Tim Muelbauer of Northwest Culinary Academy of Vancouver. Pairing: Familia Schroeder Deseado Sparkling Torrontes NV
Read more: http://www.vancouversun.com/health/empowered-health/Photos+Vintners+Brunch+food+wine+pairings/6253405/story.html#ixzz2B7YbOQoV