White Wine BTG

Question 1

Champagne!!

What is the blend in the Tattinger “Brut Réserve” NV

Answer 1

40% Chardonnay
35% Pinot Noir
25% Pinot Meunier
Harvested from over 35 different vineyards

Question 2

What are some tasting notes for the Taittinger Brut Reserve NV

Answer 2

Perfumed florals, Lemon blossom and ginger, dried apple flavours and aromas

Taitt + Oysters = 🙏🙏

Question 3

What is the name of the vineyard that the Haywire Pinot Gris comes from?
What are a couple things to know about this vineyard?

Answer 3

The Haywire Pinot Gris comes from their “Switchback Vineyard” which is part of the Okanagan Crush Pad winery in Summerland.
Founded in 2006 it is known for being certified organic (2015) and using concrete for a portion of it’s post-ferment aging.

Question 4

Name a few tasting notes for the Haywire Pinot Gris

Answer 4

Tasting notes:

• Acidity (mineral salt note, wet stone)
• Citrus Fruits (pear, quince)
• Creamier texture and earthier, savoury undertones (smoked nut, Okanagan sage)

Question 5

Name two stylistic choices made by the winemaker for the Haywire Pinot Gris

Answer 5

1. Full MLF

2. 10 Months on Lees

Question 6

What should you pair the Haywire Pinot Gris with

Answer 6

Pair with cowichan greens (hellur pear verjus), Mush Risotto (oceanic flavours, smoked onion in the bull kelp dashi), nice weight alongside OTR chicken

Question 7

Name some tasting notes for the Blue Grouse Ortega

Answer 7

Tasting notes:
Floral, orange peel aromas, med body, with butter caramel notes.
Dry but with riper fruits (peach) on the palette

Question 8

Give three important details about the fermentation and aging of the Blue Grouse Ortega

Answer 8

1. 100% stainless steel fermentation
2. No MLF
3. Left on lees for 2 months

Question 9

What are a couple dishes you could pair the Blue Grouse Ortega with?

Answer 9

Smoked Salmon Pate or Oysters

Question 10

What is Ortega a cross of?

Answer 10

Ortega is a cross of Siegerrebe and Muller Thurgau

Bonus: Muller Thurgau is a cross of Riesling x Madeleine Royal

Question 11

Describe some of the tasting notes for the Amulet Viognier and how it should be served

Answer 11

Amulet Viognier (2018)

• Dry finish with rich texture
• Slight saline note on the nose
• Ripe Lemon
• Apricot
• Honeysuckle

Good idea to decant if served by the bottle, definitely use Chard glass for BTG

Question 12

What could the Amulet Viognier be paired with

Answer 12

Richer white filets/spot prawns with buttermilk elements or the winter squash entree

Question 13

Give a few tasting notes for the Tantalus Riesling, and what it would pair well with

Answer 13

Tantalus Riesling

• Off-dry (but balanced with ^acidity)
• Orange Peel
• White Flowers
• Pear/Lime
• Slatey minerality
• Tangerine, Guava, Starfruit, and Kiwi

Pairs well with foie gras, charcuterie, and grilled octopus (comp. aromatics like ginger)

Question 14

What does “Fumé Blanc” typically mean, and what are some tasting notes for our DaSilva

Answer 14

Fumé Blanc is in reference to Sauvignon Blanc that is aged at least in part in new oak.  
DaSilva Fumé Blanc 2016:
-Lemon Verbena
-Lime blossom
-Hints of sweet spice from the oak
-Lemon tart finish

Bonus: Fumé is a French word meaning ‘smoke like vapour’ and was meant to characterize the “flint” smell in Pouilly-Fumé

Question 15

What could the Fumé Blanc be paired with?

Answer 15

Smoked Trout, Grilled Sablefish, Kohlrabi Entree.

Also steer clear of raw dishes due to the use of newer oak in the wine

Question 16

How is the Coolshanagh Chardonnay fermented and aged? What style is this?

Answer 16

Coolshanagh Chardonnay:
-French barrique’s and large oak vat fermentation (more subtle)
-10 months aging in concrete vats plus lees aging
-No filtering/finning to add texture and roundness in the glass
Burgundian Style

Question 17

Where is the Coolshanagh vineyard located and what is one way that terroir expresses itself in the glass?

Answer 17

Coolshanagh is located in one of the most northern aspects of the Naramata Bench
The vineyards calcium-carbonate soil and glacial bedrock contribute to the minerality expressed in the wine

Question 18

Describe the Coolshanagh Chardonnay

Answer 18

French oak framing well integrated with “electric acidity, creamy lees texture, and rich layered apple and pear.”

Question 19

What could the Coolshanagh Chardonnay be paired with?

Answer 19

Corn Escabeche, fried tofu, chicken, milder/semi-firm cheeses (le Riopelle, Sorcier de Missisquoi), charcuterie/sea platter