March 24, 2013 Pelee Island Winery’s 2010 Vinedressers Red with mushroom cheese bruschetta and 2011 Vinedressers White with creole style shrimp jambalaya.

. March 24, 2013

Cheers Mother Earth!

 

Many Canadians joined the world last night and took small steps to lessen their impact on the earth.

Earth hour + Pelee Island Winery’s Vinedressers red and white wine + candlelit dinner with friends = Harmony!

Served with an appetizer of mushroom cheese bruschetta and a main dish of creole style shrimp jambalaya from the recipes of finecooking.com.

 

2010 Vinedressers Red

VQA Grape Composition:

30% Merlot

30% Cabernet Franc

20% Lemberger

20% Cabernet Sauvignon

Alcohol: 13 %

Available In: 750ml bottle

Sugar Code: (0)

Residual Sugar: 2.4 g/l

Ripe Fruit and shaved chocolate develops in the glass, the finish is rich, layered and long. Even though technology has enabled us to produce wine on a larger scale, the art of wine making itself has remained very much the same. It is still a combination of soil, weather coupled with the skill of the individual winemaker which influences the outcome of each variety and vintage. This is why we want you to meet the people behind our wines. The vinedressers series highlights their best wines.

2011 Vinedressers White

VQA Grape Composition:

68% Sauvignon Blanc

27% Viognier

5% Chardonnay

Alcohol: 12.5%

Available In: 750ml bottle

Sugar Code: (0)

Residual Sugar: 3.0 g/l

Vivid straw-color, with delicate aromas of passion fruit along with a medium acidity. Even though technology has enabled us to produce wine on a larger scale, the art of wine making itself has remained very much the same. It is still a combination of soil, weather coupled with the skill of the individual winemaker which influences the outcome of each variety and vintage.

This is why we want you to meet the people behind our wines. The Vinedressers series highlights their best wines

Category: 2013, Pelee Island Winery & Pavilion

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