Caterer and Hotelkeeper – 22335
northern exposure
Sandwiched between Slovenia and a wine-shipper at the London Wine Trade Fair was Wines of Canada. Only about 5,000 cases of Canadian wine hit our shores every year - most of the country's wine is drunk in its home market, with about 5% going overseas. Canadian wine is already stirring up interest, however.
On the stand, awaiting representation in the UK, were about 13 wineries from the country's two wine-producing areas - British Columbia and Ontario. Those wineries that have been snapped up are already attracting a following on restaurant wine lists, and Wines of Canada is helping restaurants to promote Canada's wine and food. Hotels such as the Park Lane in London are already spreading the word with themed lunches. For further information, call Westbury Blake on 0171-404 5575.
Avery's of Bristol (01275 811100) has a deal with Ontario's Inniskillin Wines, which produces Old World varietals Riesling, Pinot Gris and Sauvignon Blanc, starting at £77.88 per case ex-VAT for the Chardonnay.
what to drink with roo
Aussie wine-maker Don Lewis and chef Bernard Hayes are in the middle of a two-week tour of England, which aims to "bring together some of the unique style and flavour of the wines and food of the Mitchelton Winery and Restaurant, Victoria, Australia".
Yabbies (crayfish) caught in the Goulburn river are made into dumplings and served with a grilled-mushroom sauce, partnered with the Mitchelton Victoria Reserve Chardonnay 1993. Kangaroo rolled in polenta and cracked peppercorns is served with spinach, cherry tomatoes and red onions with a Cabernet jus and accompanied by the 1993 Mitchelton Victoria Reserve Cabernet Sauvignon.
Participating restaurants include Ransome's Dock, London and Woods Restaurant, Bath. Mitchelton wines are available through John E Fells (0181-749 3661).
toast with tawny
The food-pairing sensation of the London Wine Trade Fair was to be found on the Port Wine Institute's stand.
Little rounds of toasted brioche topped with fresh duck and goose fois gras hit palates, followed by a swift sip of chilled 10-year-old tawny - the rich nuttiness of the port made it a knock-out accompaniment.
