On May 26th, I attended this Laughing with YEW Wine dinner at YEW in the Four Seasons Hotel that featured Laughing Stock Wines along with their Winemaker David Enns.
At the welcoming reception they poured the exclusive Laughing Stock Rose along with delicious bites that included Watermelon Gazpacho, Beetroot Marshmallow topped deep fried foie gras, Spot Prawn with a spicy aioli, Salmon Riatte topped with salmon caviar.
I was fortunate to be seated with David Enns (Winemaker) and Cynthia Enns (Vineyard Manager) and had a wonderful conversation with them both about their wines, vineyard and passion for delicious food.
Now on to dinner and the pairings!
Scallop & Spot Prawn Ceviche with grilled lemon, arugula, pique
Paired with the Laughing Stock Viognier 2010
Roasted Halibut with morel mushrooms, sweet peas, Dungeness crab
Paired with the Laughing Stock Chardonnay 2009
Slow-Cooked Lamb Sirloin with romesco, kalamata olive, warm spinach flan, roasted cauliflower
Paired with the Laughing Stock `Portfolio`2006 and 2008
Trio of Lollypops –
- Amarena Red Cherry Cheesecake with dried raspberry powder, dark chocolate
- Caramel & Port with sea salt, milk chocolate, toasted meringue
- Mango & Lime with white cream, milk chocolate
Paired with the Elephant Island Stellaport NV
Chef Grant Macdonald of YEW in the Four Seasons Hotel created a menu that was well paired with these wines.
Comments: All of the wines and courses were well paired, I found the Laughing Stock Rose to be paired well with all of the appetizers especially with the Beetroot Marshmallow topped deep fried foie gras. The 2006 Laughing Stock Portfolio was my favourite wine of all paired with the Slow-Cooked Lamb Sirloin 3rd course. David and Cynthia suggested Elephant Island for the dessert course, and the Elephant Island Stellaport NV was the perfect finish and paired well with the Trio of Lollypops.
Laughing Stock Winery is located in Penticton, BC.
By: Richard Wolak