Enjoyed a wonderful tasting menu lunch at Botanist Dining pairing non-alcoholic Edenvale Wines. I have been tasting and learning more about the zero proof or de-alcoholized wines recently and this company makes some wonderful wines.

We had a taste of their No. 1 Expedition Series Sparkling Cuvee before enjoying the meal. Each of the dishes were prepared by Executive Chef Hector Laguna, Pastry Chef Kate Siegel and team.

1st course: Burrata Salad with beet snow, texture of beets, meringue, mustard greens and white balsamic; a beautiful dish paired with both the No. 2 Expedition Series White and the No. 3 Premium Reserve Selection White.

2nd course: Black Pepper Crusted King Salmon with spaghetti squash, pumpkin seeds, ginger beurre blanc; this course was paired with the No. 4 Expedition Series Red and the No. 5 Premium Reserve Selection Red.

3rd course: Miso Caramel Chocolate Mousse with sesame crumble, black sesame semifreddo and it was glorious with the No. 4 Expedition Series Red.

Michael Bright, founder of Edenvale Beverages talked about his wines and how they make each one, along with the origin of grapes and the dealcoholization process. Edenvale is Australia’s leading non-alcoholic winery with the largest varietal collection of dealcoholised wines in the world.

Edenvale Wine is imported by Sansorium, in Vancouver, BC.

By: Richard Wolak