The 21st Annual Champagne & Caviar event by Liberty Wine Merchants at the Vancouver Rowing Club was put on to benefit amateur sports in BC.
Tons of people gathered on a Thursday evening to devour glasses of champagne and bites of caviar.
We had 52 different types of sparkling wines to try out. If I tried them all, I wouldn’t be able to get home. Only a handful were from BC and the rest were from around the world. There were white, rose and even one red sparkling wine.
Okanagan Crush Pad
Okanagan Crush Pad makes some of my favourite wines. They were serving the Haywire The Bub and Narrative XC Method.
Both amazing in taste, but if I had to choose only one, it would be the Haywire The Bub that wins just by a hair.
The Bub has fermented and aged using Pinot Noir and Chardonnay grapes. It is a fresh and lively wine with nice warm bread aromas and a crisp green apple finish, which is a shining example of what the Okanagan does best – crisp, fresh, and delicious.
Peacock & Martin
Peacock & Martin has 3 wines to feature:
- Lake Breeze Zephyr
- Thornhaven Infusion
- Elephant Island Pink Elephant
All three are from BC.
I enjoyed them all, but the Elephant Island Pink Elephant was my favourite. It has pink hues with lots of tiny bubbles. It is finished brut, currant and green apple notes with cassis on the finish.
Philippe Dandurand Wines
They had a few different wines to try out too:
- Ferrari Brut
- Ferrari Brut Rose
- Thienot Brut Champagne
The Ferrari Brut has a clean taste with golden apple fruity notes.
Empson Wine Canada
Empson Wine Canada had 3 wines to showcase:
- Canella Prosecco docg
- Canella Bellini
- Lini 910 Lambrusco
The Canella Bellini was a very unique drink. It is composed of two parts sparkling wine, one part white peach juice and pulp from select, perfectly ripe peaches and a few drops of wild raspberry. Very sweet and refreshing.
The Lini 910 Lambrusco has balanced aromas and flavours of ripe blueberry and raspberry.
Caviar
Once the caviar came out, it was a mad dash to get a little taste of the delicious little salty eggs.
There were 4 kinds of caviar to choose from and you can spread them onto crackers with green onions and sour cream.
I’m not a caviar expert, but each one had their own distinct taste and texture.
Because there were so many people, I didn’t pay much attention to what type of caviar was on the table. I just knew they tasted different and had different colours.
Champagne and caviar has been classy pairing thats not just for any occasion. The salty taste of the caviar is enhanced by the dryness of the champagne.
Overall, it was a great time chatting with friends and trying a variety of champagne and caviar.
Website: http://libertywinemerchants.com/pages/wine-tasting-events.php
