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Yalumba Organic Chardonnay 2011
A week of ABC at the Vancouver International Wine Festival-not Anything But Chardonnay but All the Best of this featured grape from all over the wine world-brings a thirst for more. One brilliant example is a new listing from family-run Yalumba in South Australia: the 2011 Organic Chardonnay. Straw yellow, made from organic grapes fermented with wild yeasts, it smacks of peaches with hazelnuts, and butterscotch finished with cream and lemon. Subtle and stylish and great value, it goes down a treat by itself, but comes into its own paired with a simple Sunday night roast chicken dinner.
La Chablisienne La Pierrelée Chablis 2010
Oysters taste better in winter-the “R” months. And what matches them better than a wine where the grapes grow on terrain built on beds of ancient oyster shells? The very name La Pierrelée suggests stone, and minerality is what distinguishes the chardonnay grape throughout Chablis. The judges in our wine awards program single it out year after year for its lovely pure fruit streaked with bright, lemon-fresh acidity-it’s a textbook wine worth every penny. So head to Granville Island’s The Lobster Man, pick up some Kusshi, Royal Miyagi, or Fat Bastards, crack the bottle, and enjoy the salt sea tang on the plate and in the glass.
Goudreau chose the list for the The Wine Bar at Provence Marinaside, with one of the city’s biggest selections of wines by the glass, to go with bold Mediterranean flavours
What started your interest in wine? I went to chef school in my home city of Prince George, then moved to Vancouver at 19 before I’d ever had a glass of wine. I was drinking coolers. It was the wine classes I took while working at CinCin that made me think “I can do this.”
How does your list work? We offer 53 wines by the glass, including nine on tap, mainly French but some Italian, Spanish, and B.C. We’ll also pour a glass from any bottle from the reserve list for one-fifth of the bottle price. There’s also lots of flight options to go with small plates.
Favourite match? Pork belly and riesling or onion soup and Vouvray. They’re both magic together.
