After their recent Platinum award for Wine Program Excellence at the Vancouver International Wine Festival, Burdock & Co has decided to celebrate the season. This Spring they are featuring their selection of orange and pink wines only, with a fresh harvest of spring ingredients to complement.

I enjoyed learning more about the Natural wines while pairing a selection of wines with dishes off their creative dinner menu.

1st Pairing

Clos de tue-Boeuf Vin Rose, 2015 (Touraine Loire, France) a beautiful rose from their Natural wine selection!

Nettle and Cashew Pesto Orecchiette

 

Buckwheat Brioche Bun – sunchoke and Onion, Goat Camembert cream

 

2nd Pairing

Denavolo ‘Catavela’ Colli Piacentini, Emilia Romagna, Italy (2014)– Malvasia / Otrugo / Marsanne

The wine gives off a funky stonefruit, limestone minerality, orange blossoms, bright and textured

Grilled Humbolt Squid with pickled ramps, fermented barley marinate

 

3rd Pairing

Le Soula ‘La Macération’ Côtes Catalanes, France (2014) – Vermentino / Maccabeu / Sauvignon

bright floral stone fruit, cantelope, plenty of tannic grip – brilliant drying finish; loved the flavour of the wine and the strong poweress

Miso Caramel Glazed Duck Leg with a garlic mirin glaze

 

4th Pairing

Domaine Majas ‘Rosé’, Côtes Catalanes, France (2014) – Melrot / Syrah

with notes of rhubarb and raspberries – tense and linear

Kumquat and Messor’s Olive Oil Cake  (VE) with Coconut Cream

Naturalist wine producers shoulder a stewardship of the land, challenging the conventions of chemical farming and industrial winemaking by growing grapes that express an authentic terroir. Burdock & Co’s naturalist wine program celebrates this homage to time and place by celebrating a return to the earth. Sommelier Jesse Walters and Wine Director Matt Sherlock are dedicated to seeking vintages produced using artisanal techniques and no unnatural additives, matching the restaurant’s philosophy and respect for the land. Honest, genuine and stimulating, the evolving wine list complements the tone of the menu and room.

This was an incredible way to learn about the variations of Natural wine while paring up with some delicious dishes. I would suggest making an advance reservation by calling the restaurant at 604.879.0077 or booking online here and let the server or sommelier pair the wines to go with the dishes you want.

By: Richard Wolak