Stag’s Hollow Winery at Water Street Cafe

I attended for the first time the other night one of the Water Street Cafe’s BC wine makers dinners. These are ongoing events at a so reasonably priced at $88 for five courses. With wine to match, hard to go wrong with that. The price is excellent for the quality of the food and service.

I was impressed by the excellent service and very relaxed feel of the dinner in one of their upstairs rooms. Unlike some other wine maker’s dinners, the courses were not just pulled from the regular menu, but Chef Alan Tse put together a five-course menu, from scratch to match the Stag’s Hollow wines. Match they did.  Winery owner Larry Gerelus was there to talk us through the wines. Larry is a very hands on in the fields kind of  winery owner and gave the reasons for planting and the wine making techniques for each wine.

The menu started with a “Saffron Mussel Broth” which was paired with Stag’s Hollow 2017 Albarino the wine with its acidity paired very well with the creamy broth. The Albarino has a nice amount of acidity and full mouth feel.  A great summer food wine or patio sipper.

The second course was “Duck Confit” Ravioli with juniper marinated duck confit, duck skin crackling, and house made ravioli. Presented very well. The juniper paired well with the florals on the wine. The wine pairing for this course was  a 2017 Dolcetto.  Medium  to full bodied, black fruit and earthy notes with some floral’s in the back ground. Stag’s Hollow are one of the few wineries I believe that bottle a Dolcetto in British Columbia. In a blind tasting  I would think that this was an Italian wine. Pizza  or red sauce’s wine for good pairings for this wine.

The third course “Stuffed Pepper” with fennel, sausage, rice, clams and shrimp. The wine pairing a 2015 Tempranillo  is full-bodied with red fruit.that is well-balanced with the acidity.  The fennel  the sausage and  the wine set each other off nicely.

The fourth course “Rib Eye”  with a shiitake and oyster mushroom medley. The wine pairing was a 2015 Renaissance Merlot, a great example of a British Columbia Merlot.  Full bodied lots of fruit and well-balanced integrated tannins, a perfect pairing for the rib eye and mushrooms.

The dessert course was truly inspired “Chocolate Cake” which was a lot more than the title suggests. Cheesecake stuffed fresh cherries, black forest cake, chocolate shavings and fresh berries. Stag’s Hollow Hart was served that is done as a port style wine. An  excellent pairing to end the evening off.

I will be definitely doing  more of these dinners if this one is an example of what they  can do.

Stag’s Hollow is a smaller British Columbia winery that was started in 1995  It produces 5000 to 7000 cases a year. A quote from their website Stag’s Hollow Winery .”It is important that we do as little winemaking as possible so that we don’t cover up the beautiful fruit we get to work with. This means that we only fine and filter when absolutely necessary and use little to no additives throughout the entire winemaking process. We want the purity of fruit to shine.”

The Water Street Cafe has been a Vancouver landmark since 1988. They have a very good selection of British Columbia wines by the glass and bottle and  selection of international wines. A great place to take out-of-town guest to try some of the great wines we have in British Columbia.

About Frank Haddad

Advanced Certificate in Wine and Spirits from the Wine and Spirit Education Trust. Professional Spirits from WSET. Certified Specialist of Wine and Certified Specialist of Spirits from the Society of Wine Educators. French Wine Society. International Sommelier Guild,. and WSET Diploma Student. Certified Sake Professional Executive Director Modernize Wine Assoc of BC
This entry was posted in BC Wines and Wineries, Chocolate, food and wine pairing, Vancouver Resturants, wine tasting and tagged , . Bookmark the permalink.

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