Epcot's
2005 International
Food & Wine Festival

Food & Wine Pairing

Le Cellier Chef Brian Piasecki Paul Bosc Chateau des Charmes


October 7, 2005

Le Cellier Steakhouse

by Deb Wills

 

 

After attending an outstanding Food and Wine pairing at Le Cellier in 2004, I had to be sure and return this year. Le Cellier's Chef Brian Piasecki prepared excellent foods to go along with the wines from Chateau des Charmes, a Canadian winery! Château des Charmes Wines, located in Niagara-on-the-Lake, Ontario, is a family owned producer of premium quality award-winning wines including ice wine. Paul Bosc was joined at the pairing by his wife Andrée. Their children represent the sixth generation of wine-growing expertise.

 

Rare seared Ahi Tuna with Stir Fry Noodles and spicy soy vinaigretteSelection I

Rare seared Ahi Tuna with Stir Fry Noodles and spicy soy vinaigrette


Chateau des Charmes Riesling, Niagara Peninsula 2003


Tasting Notes: Not much of a Riesling drinker, I was quite surprised at how perfect a marriage the tuna and the Riesling were. Both flavors lingered on my palate most enjoyably!

 

 

Grilled Lamb SirloinSelection II

Grilled Lamb Sirloin over Yukon Potato Casserole, Asparagus then finsihed with Veal Demi-glace and Arugula Pesto
Chateau des Charmes Pinot Noir, Niagara Peninsula 2003

Tasting Notes: For me, the most disappointing of the selections. The lamb was chewy and on the tough side. The best part of this selection was the incredible potato casserole! The Pinot Noir was quite "earthy" and will benefit from bottle age to soften. If you love French style Pinots, try this one. If you prefer one from the Northwestern US as I do, it may be a disappointment.

 

Selection III

Black Apple and Cinnomon Cheesecake with Black Diamond Cheddar GratinBlack Apple and Cinnamon Cheesecake with Black Diamond Cheddar Gratin and spiced Riesling Ice Wine Syrup
Chateau des Charmes Late Harvest Riesling, Niagara Peninsula 2000

Tasting Notes: Yummy! That's the best word to describe this dessert. There were bits of caramelized apple inside the cheesecake! Would love to see this on Le Cellier's dessert menu! The late harvest Riesling had hints of honey and was not overpoweringly sweet, making this a wonderful combination to end the pairing!

Chateau des Charmes -- http://www.chateaudescharmes.com/