Hello and happy wine Wednesday to you.
You may have guessed that I am a sucker for education – I enjoy expanding my knowledge of winemaking regions and the wines they produce. So, when I was invited to a Suvla Wines pairing lunch at Terroir Kitchen in West Vancouver by Haluk Erenguc, the founder of Suvla Canada Inc., I jumped at the chance.
Our small group of six had the restaurant to ourselves and were treated to a delicious and inspired lunch prepared by Terroir Kitchen‘s Chef/Owner, Faizal Kassam.
Suvla Wines produce their excellent wines in the Gallipoli Peninsula, Turkey. Established in 2003, their Bozokbag Vineyards is a 60-hectare organic vineyard. They grow Chardonnay, Sauvignon Blanc, Roussanne and Marsanne for the wine varieties along with the usual red suspects: Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Grenache Noir, Petit Verdot and Pinot Noir. To add to this impressive list are such indigenous varieties of Kinah Yapincak and Karasakiz.
- Suvla Kabatepe Rosé 2016 is made primarily with Karasakiz and is rounded out with 25% Merlot and 9% Malbec. This rosé boasts generous aromas of strawberry jam, tangerine, fresh cherry and dusty strawberry. The palate mirrored the aroma with a nice amount of acidity and a hint of clay which made for a very inviting rosé. Chef Kassam paired the rosé perfectly with an amuse-bouche of local, organic beets with sweet potato crisps overtop a celery root purée.
- Suvla Reserve Roussanne-Marsanne 2015 is a beautiful white wine from the Suvla ‘ultra-tier’ level. Aged in large oak barrels for 8 months and ringing in at 13.5% abv., this wine delivers flavours of apricot, peach skin, hints of fennel with a luxuriously, creamy texture and a top floral note. Divine. Chef Kassam paired the Roussanne-Marsanne with a Dungeness crab, grapefruit, parmesan salad with grilled asparagus.
- Suvla Karasakiz 2016 is crafted with 100% Karasakiz. The indigenous grape variety is unique to the Gallipoli Penninsula region. This bright and playful red is ripe with flavours of strawberry, plum, rose petal and earthy caramel. Chef Kassam presented the main course of fresh tortellini, Tuscan lamb ragu, olives, anchovy, and ricotta salata.
- Suvla Reserve Karasakiz 2013 is, again, from the ‘ultra-tier’ level of the portfolio and the wine sees 12 months of oak barrel aging. Harmonious and elegant with flavours of red currant, cured meat, violets, crushed raspberry and mocha, this is a wine to discover. For our final course, Chef Kassam offered Château de Bourgogne cheese alongside organic quince paste and focaccia crisps.
Huge thanks to Haluk Erenguc from Sulva Canada and Chef Kassam of Terroir Kitchen for this exceptional afternoon.