Gold Medal Plates 2016 Results

Chefs

  • Chef: Mark Gray
  • Restaurant:Battery Park Beer Bar & Eatery
  • Pairing: Ironworks Gin

Best of Show

L’Acadie Vineyards 2010 Burt Zero Dosage

Chefs

  • Chef: Luis Clavel
  • Restaurant: CUT Steakhouse
  • Pairing: Stratus Red 2012 Bordeaux Blend

Best of Show

Gaspereau Vineyards 2015 Riesling

Chefs

  • Chef: Ardon Mofford
  • Restaurant: Governors Pub & Eatery
  • Pairing: Big Spruce Brewing & Boxing Rock

Best of Show

L’Acadie Vineyards 2013 Vintage Cuvee

James-Chatto-by-George-Whiteside-high-resCulinary Report
by James Chatto by National Culinary Advisor

Last year’s Halifax Gold Medal Plates gala was tempered by the edge of an Atlantic hurricane blasting horizontal rain against the Cunard Centre (in spite of which a very good time was had by all, if you remember). This year, the weather was a model of decorum – the merest balmy zephyr of a breeze, autumn sunshine glinting on the waters of the great harbour. And once again we had a terrific party with a sell-out crowd of 600 guests who seemed reluctant to leave when all was said and done. Spurred on by our most eloquent, witty and learned emcee, Scott Russell, our posse of Olympic athletes told tales of Rio and medals won. And the music totally rocked, thanks to the ever-splendid Jim Cuddy, the dashing Danny Michel, the incomparable Anne Lindsay and those mighty millennials, Devin Cuddy and Sam Polley.

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david-new-2014Wine Report
by David Lawrason, National Wine Advisor

It was an ecletic assortment of beverages that greeted guests at the Cunard Centre for Gold Medal Plates, catching a wave of new creativity that is sweeping the country – certainly on the craft beer and spirits side of things.

But it was traditionally made sparkling wine based on Nova Scotia’s signature white variety that took top honours at the Best of Show award, with L’Acadie Vineyards 2010 Brut Prestige Zero Dosage repeating as show champion.  Made from 100% L’Acadie Blanc, the province’s most widely grown grape, it shows a level of depth and complexity uncommon in Canadian sparklers. Brut Zero refers to the fact it was not sweetened by any dosage after spending six years ageing in bottle. And it showed great presence and complexity.

The Best of Show Award is designed to bring more exposure to Canadian wineries that donate so generously to Gold Medal Plates.  The complete list of Halifax wines, beers and spirits is listed below.

The runner-up was a light bodied, pure, tingling Gaspereau Vineyards 2015 Riesling, that earlier this year won a Lieutenant-Governors Award.  The second runner-up prize was again awarded to L’Acadie Vineyards for their newly released 2013 Vintage Cuvee, which joined a larger selection of still whites, rose and reds from the Gaspereau Valley winery that is certified organic.

Four judges joined me in Halifax. Very good friend and wine writer Sean Wood has done more than any other writer to educate the through his books and articles on Nova Scotia wine.  Heather Rankin, of Halifax’s Obladee Wine Bar, is a National Wine Awards judge. For the first time we were joined by Moira Peters, co-author with Craig Pinhey of the just released The Wine Lover’s Guide to Atlantic Canada. And Amy Savoury, one of the culinary judges and au certified sommelier, also joined the panel.

Out on the competition floor the Culinary Judges were passing judgment of the chefs, part of the criteria being how well they managed to match their dish to the wines, or in the case of two of three podium finishers their spirits and beers.

Bronze medal chef Ardon Mofford matched his complex lamb loin, rilette and carpaccio to a fine, edgy sour beer made in Shelburne and Nyanza collaboration called For the Love of Grimace.  Silver medal chef Luid Clavel of CUT Steakhouse went a more traditional path, but choose well, matching to Stratus 2012 Red, a star blend from Niagara. Gold medal chef Mark Gray of Battery Park Beer Bar succinctly matched his charcuterie degustation with a uniquely designed, tea-based cocktail based on Ironworks Distillery Gin.

Rounding out the evening, guests at the Halifax Celebration enjoyed the Gaspereau 2015 Riesling and Gaspereau 2015 Lucie Kuhlman generously donated by Carl Sparks of Devonian Coast Wineries. From B.C. they also enjoyed Burrowing Owl’s Calliope Figure White and Figure Eight red

The Halifax Wines, Beers and Spirits
(Presented in Tasting Order)

Lightfoot & Wolfville 2015 Bubbly White, NS

L’Acadie 2013 Vintage Cuvee, NS

L’Acadie Vineyards 2010 Prestige Brut Zero Dosage, NS

L’Acadie 2014 Estate White, NS

Gaspereau Vineyards 2015 Riesling, NS

Calliope Fig 8 2015 White, BC

L’Acadie 2015 Rose, NS

Lightfoot & Wolfville 2014 Ancienne Pinot Noir, NS

Gaspereau Vineyards 2012 Mercator Reserve Red, NS

Gaspereau Vineyards 2014 Lucie Kuleman, NS

Calliope Fig 8 2015 Red, BC

Quails’ Gate 2013 Merlot, BC

Stratus 2010 Red,  ON

L’Acadie 2013 Passito, NS

For the Love of Grimace, NS

Double Orange Ale SMaSHD IPA, NS

Garrison Beers Selection, NS

Ironworks Gin, NS

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Thank you to the Gold Medal Plates sponsors and supporters who provide vital support to the project

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