For some people, it is the new smells that float in the cooling air. For others, it is the darker mornings and early sunsets. Yet for food lovers, it is the change in seasonal flavours, colours, and ingredients that lets them know Autumn has arrived. This week we enjoy tasting the Fall flavours with BC’s own Haywire Switchback Organic Pinot Gris and local eatery The Acorn Restaurant.
Shira Blustein, owner of Vancouver’s award-winning The Acorn Restaurant, works with her creative kitchen team (led by Chef Brian Luptak) to celebrate the seasons with every delicious menu.
The restaurant caters to many different dietary requirements and works with local farms, farmers and artisan producers to create new and interesting goods for its loyal customers. The bar list also reflects this philosophy, featuring wine and beer sourced from local, family-owned producers, alongside international offerings that are organic or sustainably-farmed.
Currently featured on the wine list is the Haywire Switchback Organic Pinot Gris, created from the acclaimed Summerland winery’s estate Switchback Organic Vineyard at Okanagan Crush Pad winery.
The vineyard was planted in 2006 to a single clone of Pinot Gris and has been farmed organically since 2011. While the site features just one grape varietal, the varied soil structure underneath the surface allows different flavours to show through, depending on where in the vineyard the grapes were planted. This allows winemaker Matt Dumayne to harvest and process no less than five distinct batches that are fermented in state-of-the-art concrete tanks and blended together for the perfect structure, acidity, minerality, flavor, and texture in the finished wine.
The Pinot Gris shows upfront aromatics of guava and stone fruits with a grassy herbal note. Lush and rich, the palate displays a creamy mouthfeel, leading to a delicate but lively finish.
Blustein suggests the fresh and herbal notes in this wine will pair perfectly with The Acorn’s new fennel pasta dish, featuring caramelized fennel cashew cream, fennel top pesto, fusilli calabrese and pickled fennel stems. “I really think the Switchback Pinot Gris would pick up the fresh fennel, light yet creamy herbaceous sauce and citrus notes in the dish,” she concludes.
For more delectable dishes head over to the Main Street in Vancouver and make an evening of it.