If you think the Acura Tasting Room is a little overwhelming with its vast multitude of wines to taste, then the Vintners Brunch may be the perfect event for you to attend.  This event is offered every year and offers food from 16 restaurants paired with wine who compete for the best food and wine pairing. It’s a leisurely sit-down affair where attendees where you can gather with old friends or make new ones as you graze leisurely for two hours.  Even at the price of $150, I consider this event a great value for this rice, as a three course dinner at any of the featured restaurants could easily cost significantly more.

Four judges had the unfortunate (sic) job of sampling all the food and wine in order to choose the winner and runners-up in the annual Judges’ Choice Vintners Brunch Wine & Food Pairing Competition. The judges were Hired Belly wine writer Tim Pawsey, The Vancouver Sun Lifestyle & Salut editor Michele Marko, sommelier Josh Clark of Victoria’s Il Terrazzo, and chef Jonathan Chovancek of Café Medina (a past winner).  And the envelop please….

(If viewing on an iPhone, please view horizontally)



2015 winner:
Chef/Owner Nicolas Hipperson
Farm 2 Fork

Laksa – Poached Prawns and Local Chicken, Cilantro Shoots & Pickled Chili, Crispy Wonton


paired with:

Hardys Wines William Hardy Adelaide Hills Sauvignon Blanc 2014 (Aromas of melon and white peach with spciy oak.  On the palate peach, stone fruit and lemon)


VintnersForage0072nd Place:
Executive Chef Chris Whittaker

Cured Yarrow Farms Duck Breast, Duck Confit Arancini, Haskap Berry Preserve, Salt-Cured Duck Yolk

VintnersForage011paired with

CedarCreek Pinot Noir 2012 (100% Pinot Noir grapes, 50% fermted with wild yeast and then fermented 15 to 25 days and aged in French oak for 13 months)





3rd Place
Maestro James Coleridge
Bella Gelateria

“Porch Party”:  blue cheese port gelato with chocolate cherry clafoutis

paired with

Backyard Vineyards Porch NV (fortified wine with figs, pomegranates and cranberries on the nose which is full and rich) – LOVE LOVE LOVE


VintnersZest-003Honorable Mention
Executive Chef Tatsuya Katagiri
Zest Japanese Cuisine: Japanese style local free-range eggs Omlette with Yuzu Citrus Zest and Sundried Tomatoes, Dungess Crab and Pea Shoots, Ginger Dashi An-Kake, Proscuitto and Rice Cracker Bits, Spicy Yuzu Paste


paired withVintnersZest031

Wynns Coonawarra Estate  Riesling 2011: white stone fruit and nashi pear with French oak


Other restaurants and wineries featured at this event is as follows:

ARC at Fairmont Waterfront: Urban Digs Fried Chicken with Rooftop Honey Verjus Gastrique Kim Crawford – $17.99 New Zealand LOVE LOVE LOVE – Pansy! Rosé 2014:  A blend of Malbec and Merot with aromas of red cherry and ripe red berries on the palate.  Well balanced acidity
CIBO Trattoria:   Sicilian Duck Leg, Marsala and Chocolate, Oranage and Rosemary Crespelle Ruffino Riserva Ducale Oro Italy Chianti Classico Riserva 2009:  Violets and cherry with undernotes of chocoloate and spice, full bodied
Joe Fortes:   Miso Glazed Sablefish with apple daikon salad Devil’s Lair Australia Hidden Cave Margaret River Chardonnay 2013:  White peach and nectarine on the nose.
La Pentola Della Quercia: House-cured Yarrow Meadows Duck Proscuitto, Fried Polenta, Poached Quail Egg and Pinot Noir Vincotto Mud House Wines – $21.99 New Zealand LOVE LOVE LOVE – Central Otago Pinot Noir 2014:  Dark cherry with spice and dried herbs on the nose.  Well balanced tannins and acid

VintnersJoe008 (2) Joe Fortes:   Miso Glazed Sablefish with apple daikon salad

Lift Bar Grill View:  Duck Poutine, Brome Lake Duck Confit, Roasted Garlic Tarragon Croquettes, Cheese Curds, Craisins, Duck Confit Country Gravy Coldstream Hills Yarra Valley Australia Pinot Noir 2012:  Medium tannins, sour cherry, plum and blueberry, full bodied wine with French oak
Miradoro Restaurant at Tinhorn Creek:  Stoneground Cornmeal Polenta with Quince-Based Pork Belly, Cured Egg Yolk, Crispy Bits Tinhorn Creek Vineyards BC, Canada Tinhorn Creek Vineyards Oldfield Series 2 Bench White 2013: 31% Savignon Blanc, 29% Chardonnay, 28% Semillion, 9% Viognier, 3% Muscat with aromas of melon, peach, honeysuckle and citrus and tropical flavours on palate with minerality.
Northwest Culinary Academy of Vancouver:  Warm Culab Jamun with Chocolate González Byass Spain LOVE LOVE LOVE – Nectar Pedro Ximenez – Delectable thick dark and intense mahagany wine with sweet aromas of raisins and caramel.
Perch Restaurant: Twice Cooked Pork Belly White Bean Cassoulet and Cured Egg Yolk TIME Estate BC, Canada LOVE LOVE LOVE – Chardonnay 2013:  Tropical flavours of melon, honeysuckle and pineapple with butterscotch and vanille so easy to drink.
Reception Wine Giusti Wine Italy  Prosecco DOC Rosalia NV:  Aroma of tangerine, lemon curd and bananas with tropic fruit on palate.  Sweet bubbles with medium bubbles

Northwest Culinary Academy of Vancouver:  Warm Culab Jamun with Chocolate

Savoury Chef:  “Steak and Eggs” – Marinated Flat Iron Steak, Red Wine Poached Egg, Sauce Bearnaise on Brioche. Osoyoos Larose BC, Canada Le Grand Vin’ 2010:  Osoyoos Larose Le Grand Vin 2010:  Blend of Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Malbec.  Bright flavours of black currant, blueberry and cherry with fne silky tannins.
The Blackbird Public House: Young  Duck Egg Scramble, Goat Cheese, Braised Venison Neck, Porcini Mushrooms, Huckleberry & Orange Jam Poderi dal Nespoli Italy Il Nespoli Sangiovese Romagna Superiore Riserva DOC 2011: Juicy red cherries, black tea and tobacco notes with a ripe chewy tannin
The Fish House at Stanley Park:  Wild Boar and Blueberry Sausage, Brioche French Toast, Maple Peppercorn Sauce, Cinnamon Basil Painted Rock Estate BC, Canada LOVE LOVE LOVE – Grown Syrah 2012:  Full bodied with well structured tannins and aromas of lbackberries, cherries and plums with undertones of pepper.
Vancouver Convention Centre:  Weathervane Scallop and Coconut Milk Dumpling, Crispy Vegetables, Cilantro Oil Wolf Blass Australia  Gold Label Pinor Noir Chardonnay 2008: blend of citrus & strawberry and complex minerality

Savoury Chef:  “Steak and Eggs” – Marinated Flat Iron Steak, Red Wine Poached Egg, Sauce Bearnaise on Brioche


Also featuring: Caffè Umbria and Arla Foods



Editor in Chief of Fabulously Frugal in Vancouver.

Related Posts