Down Under With Bill Hardy Winemaker Dinner

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On March 1, I attended this spectacular dinner on the last day of the wine festival. Fortunate to be seated next to Bill Hardy, I had a chance to enjoy wonderful conversation, wines which were paired with delicious courses created by Executive Chef, Chris Bisaro.

Bill Hardy told us all about the history of their company, currently they have 60-70 winemakers for all their various vineyards and wineries. The Blend number was started by his grandfather in the 1920s, and the Heritage reserve bin is the bin with numbers on the labels. Hardys Wines was established in 1853, and 5 generations of the family continue their winemaking to this day.

Now on to dinner and the pairings!

First Course:

Sea Scallop Ceviche

Sea Scallop Ceviche

Sea Scallop Ceviche with chili, lime and ginger paired with the HRB D644 Riesling 2010 Winemakers Dinner

 

Second Course:

Hand-peeled Shrimp & Dungenous Crab

Hand-peeled Shrimp & Dungenous Crab

Hand-peeled Shrimp & Dungenous Crab with mango horseradish Vinnaigrette torn lettuce paired with the HRB Riesling 2010.

 

Third Course:

Confit pork belly

Confit pork belly

Confit pork belly, candied sweet potato & yam paired with Eileen Hardy Chardonnay 2010.

 

Fourth Course:

Brome Lake duck breast, duck confit & lentil cassoulet

Brome Lake duck breast, duck confit & lentil cassoulet

William Hardy Cabernet Sauvignon 2012 & Tintara McLaren Vale Shiraz 2012

William Hardy Cabernet Sauvignon 2012 & Tintara McLaren Vale Shiraz 2012

Brome Lake duck breast, duck confit & lentil cassoulet with pepper Gelee paired with the William Hardy Cabernet Sauvignon 2012 & Tintara McLaren Vale Shiraz 2012

 

Fifth Course:

48 hour sous vide Beef Short Rib

48 hour sous vide Beef Short Rib

48 hour sous vide Beef Short Rib, truffles pomme Puree @brixvan paired with Eileen Hardy Shiraz 2005.

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Chef Chris Bisaro did a stellar job pairing the wines with each of his dishes, everything was delicious but my favourite parings were the Sea Scallop Ceviche with chili, lime and ginger paired with the HRB D644 Riesling 2010; and the Confit pork belly, candied sweet potato & yam paired with Eileen Hardy Chardonnay 2010.

Most of these wines are now available in the Vancouver area wine stores as well as on the list at some of the restaurants including Brix Restaurant at 1138 Homer Street in Yaletown.

By: Richard Wolak