I was invited to an exclusive VIP event, An Interactive Insider’s tour of New Zealand vs. Canadian Food & Wines on August 19, 2015.
A warm summer evening on the patio of Oliver & Bonacini Café & Grill located at the northeast corner of Yonge and Front Streets was the hot spot on August 19, 2015 where guests were congregating at the bars and tables set up to taste Nobilo Sauvignon Blanc.
The hosts gave us a blue Nobilo wrist bracelet to distinguish us from the other restaurant guests. The lovely breeze going through the venue was reminiscent of a tropical beach bar.
I was one of the few offered the Pinot Noir by Michelle Saba, the Director of Public Relations for Constellation Brands (the one putting together this event) when I told her I used to work at Vintages for the Senior Buyer. New Zealand Pinot Noir wines are very special and rare to get in Canada. Usually they don’t ship that much of this grape to Canada. This wine features a nutty, smooth aftertaste and is available at Vintages for $29.95.
Nobilo Marlborough Vineyard Sauvigon Blanc is available at Vintages for $16.95 with an offer of two dollars off until September 12.
If you are a person who likes white wine, this one really captures the spirit of summer. The pineapple and passion fruit undertones accentuate the crispness of the flavours. It is a subtle blend of fruity flavours and crowded not overbearing in the palate.
Feedback about Nobilo Sauvignon Blanc
Some original tasting notes from my Bay Street Financial District friends:
It reminds me of being on the beach in Alaska.
Simple and accessible and ready to flood the Canadian market!
Chef Tom Riley prepared a nice mixture to accompany the wine.
The Food at Nobilo event
I was not fortunate enough to taste an oyster, but they looked very popular with the crowd.
The succulent lamb meatball sliders with a chili jam and green yogourt on a soft onion bun were juicy and delicious, my personal favourite. The spicy taste was cleansed by the crisp wine.
An ANZAC biscuit was served at the end of the evening and featured an ice cream sandwich made with coconut, rolled oats flour and Lyles golden syrup and sugar. It was crispy with a lovely sweet aftertaste. ANZAC stands for: Australia New Zealand Army Corps. I was told these became popular during World War I when women would send them to their husbands in Europe and North Africa. See the recipe below.
I was given a bottle of Nobilo as a parting gift in a wine bag. Very nice! Thank you for your kind hospitality and for the introduction to a wine that is sure to become a new summer staple.
