2010 EVENT SUMMARY | PAST WINNERS | 2009 EVENT SUMMARY | CANADIAN WINE INDUSTRY STEPS UP TO THE PODIUM
MONTREAL
- A qualification event for the Canadian Culinary Championships
Event Co-Chairs: Tony Loffreda, Lorne Bassel, and Norman Hébert Jr.
Gold Medallist: Jean-Philippe St-Denis - Kitchen Galerie Poisson. Paired with McAuslan Brewery St. Ambroise Cream Ale
Silver Medallist: Danny St Pierre - Auguste. Paired with Siboire McEis Scotch Ale de Glace
Bronze Medallist: Nick Hodge - Kitchenette. Paired with Creemore Springs Brewery Premium Lager
ROBERT BEAUCHEMIN'S REPORT
The Gold Medal Plates contest opened up to a full house – and a sold-out one - this Thursday, October 27th.
The event was held at the old Gare Windsor, built in 1887 by the American architect Bruce Price, who also did the Château Frontenac in Quebec and the Banff Springs hotel. Incidentally, it is the only train station in North America that is still intact and even the interior where the event has been held, there are lots of features that are original. As was to be expected the competition was fierce, and as should be predictable from some of the best restaurateurs and chef in the city, quite high-strung. It seems that the competition is a well talked about contest, and a well respected one as well considering the stakes.
The bronze medalist was Nick Hodge, a native Texan, adopted by both a French-Canadian wife and Montreal, as one of the most original chefs in the city. The first restaurant of his is called Kitchenette, a clear reference to the small kitchens that were so prevalent in working class neighbourhoods around America and from which some of the dishes are inspired. Hodge grew up with Mexican-American and tex-mex dishes. His "carte" is full of such references: chilies abound, tortillas and corn fritters, cilantro, anything-salsas, and all are reinterpreted with a quite formidable technique often tricking us into thinking about the dish without recognising it once its in our mouth. His, is a surprising, playful cuisine. He also recently opened Icehouse, another metaphor of old-time eateries, where ice was sold alongside beers and small tidbits in wooden shacks. But Icehouse circa 2011 is not shack, it is one of the most popular venues in the city.
The dish prepared by Hodge for the contest was a taco made of crispy chicken skin, at once light and brittle, which he filled with a cleverly prepared BBQ of hand-skinned Kamouraska eels, slowly braised and totally glossy and smooth, with some delicately fiery notes of chilies as punctuation. The taco was almost weightlessly placed on what looked like a sixties-type brown glass ashtray, garnished with green goddess dressing – another redolent idea brought back from the days before ranch dressing was invented, and made of sour cream, fresh herbs and normally anchovies but in his version, sea urchins. The dish was topped with fresh "queso" and some fresh green sprouts. Despite the apparent simplicity, a lot of work goes into such compositions. In the mouth, it was a celebration of wonderfully compatible tastes and notes at once acidic and spicy. The chef proposed a Creemore Springs Premium Lager from rural Ontario to accompany his dish to stunning and cooling effect.
The Silver medal went to Danny Saint-Pierre, chef owner of restaurant Auguste in Sherbrooke, possibly one of the best restaurants outside of Montreal. For the competition, Saint-Pierre who was once well-known at the helm of such places as Laloux, and Derrière les Fagots and is regularly seen on TV, decided to tackle a classic Flemish Carbonade of beef, slowly braised in maple and topped with a crusty slice of grilled Alfred le fermier cheese from the Beauce area, and served alongside pureed turnips, topped with a silky and harmoniously-blended sauce with crème brûlée overtones, a sauce made of the beer which accompanied the dish, a McEis Scotch ale from Siboire brewery in Sherbrooke: dark, creamy and simply too exquisite to describe. Again, deceptively simple, involving three components, the meat, the veggy and the sauce, and a little "plus" from the cow milk cheese, yet a lovely and tuneful dish.
Finally, the gold went to Jean-Philippe Saint-Denis from Kitchen-Galery Poisson (or KGP as it is know in Montreal), a restaurant that specialises in the freshest products from the sea, operated on, distorted, and interpreted with what we can only describe as expert skills. Indeed Saint-Denis proved, again and again, that he is on top. This time with a Vitello Tonnato, the classic piemontese dish of veal scallops with (ordinarily canned) tuna sauce. But it was anything but. Knowing Saint-Denis's capacity and nerve, we could well expect anything but a slice of meat with a brown sauce. What we got was a dish that reminded one of a cross between Jackson Pollock's paintings and three star Michelin chef Michel Bras's inventive dishes.
The composition was laid out in apparent chaotic style on a grey slate, revealing both formidable energy and emotion, in a bold architecture of deconstructed elements. Here the base of the slate was covered with a fresh, thinly sliced piece of almost pink and translucent tuna, then slivers of veal tongue, paper-thin, the whole joined together by the accompaniment of radish sprouts, miniature cubes of tomatoes, tiny chunks of fried bread and small but stunningly concentrated cubes of jellified balsamic vinegar. The whole dish was larger than life and contrary to the sort of conceptual dish where the form may take over the content, it was not so. This was an explosion of taste, blunt and elusive, at once a counterpoint of many layers and flavours, bound by a silky light mayonnaise. To wash it all down, again, no wine but a beer, a Saint-Ambroise cream ale from McAuslan brewery, one of the first and still one of the best microbreweries in Quebec. And the match was almost perfect, certainly one of the very best that evening.
Among all the other dishes from the other chefs, all without exception were truly clever and competently presented and polished. There is always a lot of work involved and the chefs proved that theirs is not a simple profession and that most are passionate about their job. As a final point, one could detect leitmotivs, in which ingredients came back and again in many of the ten dishes on competition that night, there always is in that sort of contest. This year, beets, (yes!), beers, pigs and apple! This being Quebec, should one be surprised at any of them ?
DAVID LAWRASON'S WINE REPORT
PEC and Beer Night
The kick-off to the 2011 Gold Medal Plates campaign in Montreal unveiled a new Best of Show Award designed to bring more attention to the incredible generosity of Canadian wineries, brewers, and distillers who provide their products to the chefs, to the VIP Reception and the Celebration portion each event. In each city, I am joined by a local expert or experts to judge the wines, beers, and spirits on their own merit. The food judges are responsible for assessing the food and drink pairings as part of the overall performance. In Montreal I was joined by Veronique Rivest of the Gatineau region, twice a finalist representing Canada at the World Sommelier Competition held in Europe, and a frequent contributor to Cellier, La Presse, Wine Access, and CBC.
Our first choice for Best of Show was unanimous: the incredibly rich and elegant Closson Chase 2009 South Clos Chardonnay made in Prince Edward County. The runner-up was not quite unanimous, but ranked in both our top three – Norman Hardie 2009 Cabernet Franc, an elegant, layered, light red brimming with fresh currant-berry fruit. Third place went to Quebec’s own Domaine Le Brome 2007 Vidal Reserve, a very elegant barrel-aged, maturing dry vidal.
Other wines donated to chefs included: Grange of Prince Edward 2010 Late Harvest Sauvignon Blanc (PEC), Haywire 2010 Pinot Gris (BC). But it was the beers that hauled in the medals when it came to the chef pairings led by Saint-Ambroise Cream Ale from McAuslan brewery with gold medal winning chef Jean-Philippe St-Denis of Kitchen Galerie Poisson. McEis Scotch Ale Glace by Siboire was chosen by silver medallist Danny St. Pierre of Auguste in Sherbrooke, and Ontario’s Creemore Springs Premium Lager accompanied the recipe of Nick Hodge from Kitchenette.
I would also like to acknowledge the following donations: Nova Scotia’s L’Acadie Vineyards for their elegant 2008 Prestige Brut Sparkling wine, Malivoire 2008 Pinot Noir from Niagara which is being released in Quebec in November, and imported reds including Masi 2010 Bonacosta Valpolicella and Cono Sur 2010 Pinot Reserve from Chile. The last three Celebration wines were very kindly donated by Authentic Wines Quebec.
2011 Competing Chefs Daren Bergeron - Decca 77 |
2011 Judges Robert Beauchemin |
PAST GOLD MEDAL PLATES MONTRÉAL WINNERS
2010
Gold: Martin Juneau - La Montee
Silver: Marc-Andre Royal - Le St-Urbain
Bronze: Michel Ross - MAS Cuisine
2009
Gold: Chef Mathieu Cloutier, Kitchen Galerie
Silver: Chef Daren Bergeron, Decca 77
Bronze: Chef Marc-André Royal, Le St-Urbain
2008
Gold: Chef Denise Cornellier, Cornellier Traiteur
Silver: Chef Gilles Herzog, Derrière les Fagots
Bronze: Chef Deff Haupt, Renoir
2007
Gold: Chef Roland Ménard, Manoir Hovey
Silver: Chef Mario Navarette Jr., Raza
Bronze: Chef Jérôme Ferrer, Europea
Gold Medal Plates Montréal 2010
The 2010 Gold Medal Plates campaign got off to a delicious but unconventional start yesterday in Montreal. Our usual method, as some of you may recall from previous years, is to hold a spectacular party with great chefs cooking in competition with each other, delectable Canadian wines, amazing live music, inspiring athletes, and a crowd of 600 or more to enjoy the evening and raise money for Canada’s Olympic and Paralympic athletes. That will be the pattern in other cities as the autumn progresses but it was not how we did things yesterday. Montreal had already its great Olympic party and parade of champions in April and the powers that be in Canada’s Olympic movement felt one major event was enough this year. Which left us with a predicament, as we needed to be able to find a new Gold Medal Plates champion from Montreal who could compete in the Canadian Culinary Championship in Kelowna next February. What to do, what to do…?
Our solution was to gather our esteemed group of judges, rent a luxurious and spacious vehicle and spend the day traveling from restaurant to restaurant, zigzagging across Montreal. At each restaurant, the competing chef presented us with his competition dish and accompanying beverage. Other than water, that was all he was allowed to offer. The judges took absolutely no notice of the décor, service or anything else, concentrating solely on the dish and its beverage, awarding marks for presentation, texture, taste, originality, the compatibility of food and drink and also for “wow factor,” a category that allows us to award a few extra, very subjective points for the immediate effect the dish produces.
It was a gloriously sunny day as the judges convened in the calm of the library-like lobby of Le Centre Sheraton hotel. This year, our posse of palates included senior judge Robert Beauchemin of La Presse, Julian Armstrong, former food editor of The Montreal Gazette, Lesley Chesterman, fine-dining critic and food columnist of The Montreal Gazette, Chef Mathieu Cloutier who won both Montreal’s GMP event and the Candian Culinary Championship last year and was therefore obliged to judge, not compete, this year, and yours truly. Also with us was Gold Medal Plates CEO Stephen Leckie, our admirable logistics star Claudette Dupras, who organized the day, and two gentlemen from the Canadian Olympic Committee – Jean Gosselin, Senior Advisor, Public Affairs (and no relation to the competing chef) and Jacques Cardyn, Chef de Mission for the 2011 Pan American Games.
Our chariot was a sturdy black minibus with darkened windows that looked from the outside like the sort of vehicle that takes prisoners to and from the courthouse. Inside, however, it was furnished with soft leather horsehoe banquettes and all sorts of other pleasures. Off we went... Eight hours later, well-fed and happy, the judges compared their scores and our gold, silver and bronze medallists were confirmed. It had been a fascinating day, notable for the fact that so many chefs had chosen to use the glorious little piglets from Gaspor farm, also known as St-Canut, and the abundance of squash in the dishes.
Here are the chefs who took part in the competition – in alphabetical order: Darren Bergeron of Decca 77, Derek Damann of DNA, Alexandre Gosselin of Bar & Beouf, Martin Juneau of La Montèe de Lait, Alexandre Loiseau of Cocagne, Francis Pouliot of Laurie-Raphaël, Michel Ross of MAS Cuisine and Marc-Andrè Royal of Le St-Urbain.
The scores were very close.
Taking the bronze medal was Michel Ross of MAS Cuisine, a very small, unpretentiously decorated restaurant in the Verdun area of town that the local judges told me was always packed. He made an amazingly tender confit of pork shoulder “en crepinette” topped with a pressed cep cap. Beneath it, he painted a broad stripe of bright green arugula puree and a thicker brown puree of the richly flavoured ceps. Two tiny turned turnips had been poached in Gamay until they turned a deep purple colour and took on the fruity acidity of the wine. A spoonful of toasted savoury granola added plenty of textural crunch to contrast with the soft purees while the morsels of dried fruits in it formed a bridge into the wine. Chef Ross finished the dish with a foamy emulsion of oat milk and a piece of the piglet’s crispy crackling, deep-fried like chicharron. It was a beautifully thought-out and harmonious dish and it worked very well with the wine Chef Ross chose – Malivoire 2008 Gamay VQA from the Niagara peninsula in Ontario, its lightish body bringing intense fruit flavours and refreshing acidity.
The silver medal was awarded to Marc-André Royal of Le St-Urbain, a former fruit store in the up-and-coming Ahuntsic area. The menu and wine list were written on huge blackboards and the place had a delightfully casual feel. Chef Royal’s dish starred a cylindrical mound of blood pudding with a gorgeous texture – light, moist, almost crumbly and not at all gummy. It was seasoned with five-spice and cardamom, finished with a caramel gastrique glaze and topped with some crushed almonds. Next to it stood a perfectly cooked scallop, medium-rare but seared to a golden crust on one side. A luxe puree of smoked yellow squash flecked with chives lay beneath the boudin and a little more of it had been dried and turned to powder to decorate the side of the plate. The sauce was an unctuous, fabulously rich bordelaise made with soft cubes of smoked bone-marrow and the dish was finished with a white parsnip foam. The wine match was dazzlingly good with the blood pudding – a spicy, elegant Osoyoos Larose 2006 VQA, a Bordeaux blend from the Okanagan valley in British Columbia.
The gold medal was awarded to chef Martin Juneau of La Montée de Lait in Mile End. This is the third incarnation of the restaurant, a cheerful space with a blue pressed-tin ceiling and red vinyl banquettes. As you can see from the picture, the presentation of this dish was most dramatic. A stripe of pink-purple beet puree streaked the plate and more of the multi-coloured beets (from legendary Laurentians grower Monsieur Bertrand) lay beneath the meat, some cooked, others raw and sliced paper-thin. The meat was belly pork from a St-Canut piglet, glazed and stained purple with beet juice, superbly juicy and topped with a beet-glazed square of crackling. Little cubes of soft green-apple jelly and counters of fresh green apple dotted the plate while the pork was crowned with a crunchy knot of beet crisps. There was plenty of subtle sweetness in the dish, brilliantly paired with an intensely flavourful, full-bodied and potent still cider, La Face Cachée de la Pomme Dégel réserve cidre tranquille from Hemmingford, Québec.
So the Gold Medal Plates campaign has begun. Chef Juneau is the first champion and will be heading off to our finals, the Canadian Culinary Championship, to be held in beautiful Kelowna, B.C., next February.
MONTRÉAL EVENT SUMMARY 2009
The Palais des Congrés was the setting for last night's Gold Medal Plates gala in Montreal, a glittering occasion sold out long ago. Michael Burgess was in very fine voice, singing for the crowd in two languages, and chef Deff Haupt, who represented Montreal at the Canadian Culinary Championships last February, provided the VIP reception with a dazzling array of canapés. The competing chefs were thoroughly engaged, their imaginative offerings ranging from the haute cuisine heights of squab breast with foie gras ravioli to a delicious "Oktoberfest" hot dog paired with Creemore Springs pilsner.
Chef Marc-André Royal of Le St-Urbain took the bronze medal. His dish centred upon a plump and quivering scallop, lightly smoked and seared, set upon a velvety parsnip purée. Other components surrounded the scallop like attentive courtiers, each contributing its own flavour and textural effects - a fine crumble of crunchy breadcrumbs and boiled egg, a milky foam, the black essence of summer truffle. Chef Royal paired his creation with a wine from Prince Edward County, the Rosehall Run 2007 Cuvée County Chardonnay.
The silver medal was awarded to Chef Daren Bergeron of Decca 77 who presented guests with a pair of ornamental chopsticks to eat his Japanese-influenced creation. It starred a slice of impeccable ruby-red tuna briefly marinated in soy and draped over a merry muddle of crunchy sliced radish, edamame beans, coriander, grilled black sesame and tobiko roe. A hard-boiled quail's egg echoed the roe idea while the dish was finished with a hank of finely julienned daikon, onion and seedling sprouts. A fiery red dab on the lip of the bowl turned out to be a paste made from kanzuri red peppers from Kyoto that have been fermented in snow for two years then buzzed with sea water and bottled - an option for those who wished to add heat to this intriguing dish. Chef Bergeron matched it with the wonderful 2007 Chardonnay from Malivoire in Niagara.
Our gold medal was awarded to the two chefs who collaborate to create the extraordinary Kitchen Galerie restaurant, Mathieu Cloutier and Jean-Philippe Saint-Denis. Their spectacular dish wowed the judges with its ambition and technical expertise. First, the plate was dramatically painted with a splattered stripe of beet caramel. Upon this was set a rack of Stanstead rabbit, tiny and delicate, the pale meat cooked as a confit and delectably juicy. A quenelle of silky foie gras parfait provided awesome richness while dice of pink beet had their own earthy sweetness. A green ball of spinach leaves contained a farce of ground rabbit and foie gras and crunchy little potato crisps the size of a quarter added textural variety. It was a complex but beautifully judged dish, finely paired with another Prince Edward County wine - Huff Estates 2008 Merlot.
Congratulations to all the chefs, especially our victors. It remains to be seen which of them will join us in Vancouver for the Canadian Culinary Championships in November.
James Chatto
National Culinary Advisor and Head Judge
Gold Medal Plates
CANADIAN WINE INDUSTRY STEPS UP TO THE PODIUM
By donating over 325 cases of wine to the seven city Gold Medal Plates culinary competitions and the Canadian Culinary Championships this fall, the Canadian wine, beer and spirits industry has contributed close to $100,000 in support of Canada's Olympic and Paralympic athletes. Sixty-five wineries stepped up to either pair wines with the competing chefs or provide Canadian Wine Awards gold medalists to VIP receptions at the events. Please see the list of donating wineries, city by city, below or at www.goldmedalplates.com.
The list includes wineries owned by Vincor Canada, official wine sponsor of the Vancouver 2010 Olympic Winter Games. Sponsorship however was not involved in deciding which wines were served by the chefs or at the VIP receptions. Each chef selected their wine independently as the success of the food-and-wine pairing was part of the judges' scoring process.
Since 2004, Gold Medal Plates has raised over $3.5 million dollars for Canada's Olympians. The program is designed to encourage and showcase Canadian excellence in the areas of sport, food and wine and entertainment, and has evolved to become the leading culinary competition in Canada!
The Winners in 2009
After local competitions in St. John's, Montreal, Ottawa, Toronto, Calgary, Edmonton and Vancouver, the 2009 Gold Medal Plates campaign ended with the Canadian Culinary Championships in Vancouver on November 28.
The 2009 Canadian Culinary Champion is Mathieu Cloutier of Kitchen Galerie in Montreal, who paired with Huff Estate 2007 South Bay Chardonnay from Prince Edward County in Ontario. The silver medalist was David Lee of Nota Bene in Toronto, who paired with 13th Street 2008 June Vineyard Riesling from Niagara. Completing the sweep for Ontario wine, the bronze went to Matthew Carmichael of Restaurant 18 in Ottawa, who paired with Closson Chase 2007 South Clos Chardonnay, also from Prince Edward County.
The winery that won the gold in its respective city competition was automatically invited to the Canadian Culinary Championships as a partner with the competing chef. The other participating CCC wineries included the Okanagan's Road 13 which took gold in both the Calgary and Vancouver competitions, Joie Farm (its 2008 Rose took the gold in Edmonton and was also poured in Vancouver) and Hillebrand Estates (its Trius 2006 Red from Niagara took the gold in St. John's).
The Mystery Wine Pairing Competition
One of the most exciting elements of the Canadian Culinary Championships was a Mystery Wine Pairing held at the trendy Republic nightclub in Vancouver. The chefs were given an unlabeled bottle and had 24 hours to shop, prepare and serve a matching dish to 200 guests. Montreal's Mathieu Cloutier was the People's Choice winner of this leg of the competition.
The Mystery Wine was revealed to be Black Hills 2008 Alibi, a crisp, complex sauvignon blanc and semillon blend that provided great refreshment with all the chefs creations then dovetailed beautifully with the best of the evening. Black Hills donated 10 cases to this event, plus another four cases to the Vancouver event, making this premier Okanagan winery the largest single donor to Gold Medal Plates 2009. Many thanks to winery President, Glenn Fawcett, who also generously donated to the Live Auction.
Canadian Wine Awards Gold Medalists Showcase
This year, Gold Medal Plates also teamed up with the Wine Access magazine Canadian Wine Awards to provide an opportunity for almost 2,000 VIP guests to taste gold medalists from the 2009 Awards programs. Wineries that had won gold were asked to donate six bottles to one or more cities, and most came through with flying colours. Those wineries are also listed below, and complete results of the Canadian Wine Awards can be found in the December issue of Wine Access magazine now on newsstands.
The Wine Access Canadian Wine Awards participating wineries:
Burrowing Owl, BC
Fielding Estate, ON
Hillebrand (Trius), ON
Kacaba Vineyards, ON
Mission Hill Family Estate Winery, BC
Quail's Gate Winery, BC
Road 13 Vineyards, BC
Rosehall Run Winery, ON
Sandhill Wines, BC. (CWA Winery of the Year)
See Ya Later Ranch, BC
Seven Stones, BC
Stag's Hollow, BC
Thirty Bench, ON
Thornhaven Estates, BC
The Wines - City by City
St. John's
Trius 2006 Red, Niagara Peninsula, ON - GOLD
Norman Hardie 2007 Pinot Noir, Prince Edward County, ON - SILVER
Prospect Winery 2008 Larch Tree Riesling, Okanagan Valley, B.C. - BRONZE
Domaine Pinnacle Apple Ice Wine, QC
Iceberg Vodka, NL
Inniskillin 2007 Cabernet Franc, Niagara, ON
Mission Hill 2008 Pinot Blanc, Okanagan Valley, BC
Peninsula Ridge 2007 Reserve Chardonnay, Niagara, ON
Rodrigues Markland Cottage Sedna Vodka, NL
Montreal
Huff Estates 2008 Merlot, ON - GOLD
Malivoire 2007 Chardonnay, Niagara Peninsula, ON - SILVER
Rosehall Run 2007 Cuvée County Chardonnay, Prince Edward County, ON - BRONZE
Black Prince 2005 First Crush Chardonnay, Prince Edward County, ON
Creemore Springs Brewery, ON
Norman Hardie 2007 Pinot Noir, Prince Edward County, ON
Val Caudalies 2008 Vidal Demi-Sec, QC
Wayne Gretzky No. 99 Estates 2007 Merlot, Niagara Peninsula, ON
Wayne Gretzky No.99 Estates2007 Chardonnay, Niagara Peninsula, ON
Ottawa
Closson Chase 2007 South Clos Chardonnay, Prince Edward County, ON - GOLD
Vignoble Les Pervenches 2007 Chardonnay Seyval Blanc, QC - SILVER
Southbrook 2005 Cabernet Merlot, Niagara Peninsula, ON - BRONZE
Angel's Gate 2007 Riesling, ON
Cave Spring 2007 Riesling, Niagara Peninsula, ON
Chateau des Charmes 2006 Cabernet-Merlot, Niagara Peninsula, ON
Coyote's Run 2007 Red Paw Pinot Noir, Niagara Peninsula, ON
Peller Estates 2007 Meritage, Niagara Peninsula, ON
Stratus 2007 Wildass White, Niagara Peninsula, ON
Tawse 2006 Echoes White, Niagara Peninsula, ON
Toronto
13th Street 2008 Riesling June's Vineyard, Niagara Peninsula, ON - GOLD
Daniel Lenko 2007 Gewurztraminer, Niagara Peninsula, ON - SILVER
Cave Spring 2007 Estate Riesling, Niagara Peninsula, ON - BRONZE
Chateau des Charmes 2007 Riesling and 2006 Gamay Noir, Niagara-on-the-Lake, ON
Closson Chase 2007 South Clos Chardonnay, Prince Edward County, ON
Fielding Estate 2008 Pinot Gris, Beamsville Bench, ON
Henry of Pelham 2007 Baco Noir, Niagara Peninsula, ON
Hidden Bench 2007 Terroir Caché, Beamsville Bench, ON
Mission Hill 2006 Reserve Merlot, Okanagan, B.C.
Organized Crime 2008 Riesling Reserve, Beamsville Bench, ON
Edmonton
JoieFarm 2008 Rose, Okanagan Valley, BC - GOLD
Kettle Valley 2008, Chardonnay, Naramata, BC - SILVER
Road 13 2007 Syrah 2007, Okanagan Valley BC - BRONZE
Cedar Creek 2006 Meritage, Okanagan Valley, BC
Gehringer Brother PR 2007 Pinot Noir, Okanagan Valley, BC
Malivoire 2008 Ladybug Rose, Beamsville Bench, ON
Mission Hill 2006 S.L.C Chardonnay, Okanagan Valley, BC
Meyer Family Tribute Series Bill Reid 2007 Chardonnay, Naramata, BC
Morning Bay 2006 Pinot Noir, Pender Island, BC
Quails' Gate 2007 Old Vine Fosch, Okanagan Valley, BC
Calgary
Road 13 Vineyards 2007 Syrah, Okanagan Valley, BC - GOLD
Quail's Gate Vineyard 2007 Pinot Noir, Okanagan Valley, BC - SILVER
SAP Vampire Maple Lager - BRONZE
Black Hills 2007 Chardonnay, Okanagan Valley, BC
Blue Mountain 2008 Gamay Pinot Noir, Okanagan Valley, BC
Gray Monk Estate Winery, 2007 Riesling, Okanagan Valley, British Columbia
Laughing Stock Vineyards 2008 Chardonnay, Okanagan Valley, BC
Nk'mip Cellars 2007 Pinot Noir, Okanagan Valley, BC
Osoyoos Larose 2004 Petalos, Okanagan Valley, BC
Vancouver
Road 13 2008 Viognier Roussanne Marsanne, Okanagan Valley, BC - GOLD
Tantalus 2008 Riesling, Okanagan Valley, BC - SILVER
Black Hills 2008 Alibi, Okanagan Valley, BC - BRONZE
Blasted Church 2008 Pinot Gris, Okanagan Valley, BC
Clos du Soleil 2007 Meritage, Similkameen Valley, BC
8th Generation 200 Riesling, Okanagan Valley, BC
Joie Farm 2007 Reserve Chardonnay, Okanagan Valley, BC
Le Vieux Pin 2008 Sauvignon Blanc 2008, Okanagan Valley, BC
Stoneboat 2007 Pinotage, Okanagan Valley, BC
Wild Goose 2008 Autumm Gold, Okanagan Valley, BC
For more information contact:
David Lawrason
National Wine Advisor
Gold Medal Plates
Phone: 613-885-4489
Email: david@davidlawrason.com