TWB-The Wine Bar Hot Dogs and Bubbles
Popup Hot Dog on June 1, 2019
Anyone who knows me well can attest that I’m more of a champagne and caviar kinda gal then beer and hot dogs. But on the odd occasion I have been known to enjoy a Bavarian hot dog or two. But let it be known that no supermarket “hot dogs” will ever pass by these red luscious lips as I’m not a fan of “loose ends” or “squeamish insides” as supermarket hot dogs are usually made from leftover fatty tissues, feet, skin, feet and other equally disgusting animal byproducts left from butchering the “real” meat. And if that isn’t repulsive enough, all of this odious mess is bonded together with fats and chemicals. Is it a wonder that you need ketchup and mustard to cover up this tasteless abominable attack on your taste buds?
No I prefer the all meat, au natural weiners which are made from premium meat and at the Hot Dogs & Cool Bubbles Pop Up on June 1 at TWB – The Wine Bar, my “dog” did not disappoint and had me wagging my tail – ponytail that is. Food at TWB – The Wine Bar is supplied by Provence Marinaside, which is the sister restaurant, whose food has never disappointed me so I knew my dogs would be 100% meat and not 100% ick.
I chose THE KRAUT (picture on top) which was a Nitrate-free Bavarian wiener with Keen’s Hot Mustard, sauerkraut, pickled onion paired with Hubert Paulet Brut Rosé 1er Cru, 2006 Rilly, Champagne ($81). It was meaty and bursting with fragrant spices and tasted like any Bavarian dogs I’ve had at any German markets/events and I loved that pretzels came with it. The Hubert Paulet Brut Rosé 1er Cru champagne was a great pairing as the acidity in the champagne cut down the fattiness of the hot dog while the citrus flavours toned the spiciness of the dog and the mustard. Made from Chardonnay and Pinot Meunier varietals, this lovely Hubert Paulet Brut Rosé 1er Cru had lively small bubbles with a nose of strawberry fields, and notes of raspberries and orange zest which gave it a nice orange hue. Did you know drinking orange wine (champagne) with a dashing young luscious French man is on my wine bucket list of things to drink. Unfortunately, I had not even one dashing French man’s cell phone on speed dial on my cell while I sipped this gorgeous champagne.
My friend ordered the LE CHIEN CHAUD: Turkey wiener on a baguette with Dijon mustard paired with René Geoffroy Empreinte Brut 1er Cru ‘For Sacha’, 2009 Cumières, Champagne ($84). I had a taste of this and although I found it to be leaner and less fatty than my dog, it was just as tasty. Her paired champagne which was a blend of Pinot Meunier, Pinot Noir and Chardonnay was not as sweet as mine, although it had a lovely bouquet of honeysuckle flowers with stone fruit notes and a hint of spice and licorice. .
This was one of the Grower Champagne events happening this month which was priced at an affordable $30 when you consider the fact that the two champagnes I tasted are approximately $84 a bottle. Hopefully, this event will be brought back again this summer so we can once again enjoy doggone good bubbles and hot dogs.
About the Hot Dogs and Bubbles Popup
Hot Dog, Chien Chaud, Frankfurter, Coney Island, Wiener – it doesn’t matter what you call them, they are all names for one of Canada’s favourite fast foods. What barbeque or summer fair would be complete without one?
Coming Saturday, June 1st, the Hot Dog goes upscale at TWB-The Wine Bar when it morphs into The Wiener Bar popping corks in honour of Grower Champagne Month. For this one day only, starting at 5 p.m. TWB patrons can indulge themselves with classic hot dog variations paired with selected grower champagnes. The idea is the brainchild of Provence/TWB Wine Director Joshua Carlson who is modelling the promotion on London’s famed Bubbledogs. “Everything is better with bubbles. It’s been a lot of fun putting these pairings together,” says Carlson. “If it’s popular, then we’ll continue it as a pop-up throughout the summer.” There are three limited-supply specials on offer that evening that include a specialty dog with a 3 oz. champagne pour for $30 at TWB-The Wine Bar:
LE CHIEN CHAUD
Turkey wiener on a baguette with Dijon mustard paired with René Geoffroy Empreinte Brut 1er Cru ‘For Sacha’, 2009 Cumières, Champagne
Nitrate-free Bavarian wiener with Keen’s Hot Mustard, sauerkraut, pickled onion paired with Hubert Paulet Brut Rosé 1er Cru, 2006 Rilly, Champagne
THE MAGA (we’re building a wall!):
Smoked all-beef wiener, yellow mustard, house-made ketchup, Cheddar cheese sauce, onion paired with Lelarge-Pugeot Extra Brut 1er Cru, NV Vrigny, Champagne
In addition, both Provence Marinaside and TWB will be offering a 25 percent discount off all bubbles for Sparkling Saturday – including prosecco, crémants, cavas, sparkling wines and champagnes.
Van Doren Chan (The Ugly Dumpling, C’est La V Wine & Culinary) will be guest pouring along with Carlson that day. The Dogs and Bubbles specials will be available as long as the limited quantities last. Don’t find yourself in the doghouse for missing out. Hightail it over to TWB-The Wine Bar for Dogs and Bubbles on June 1st starting at 5 p.m.
1167 Marinaside Crescent
Vancouver, BC V6Z 2Y3