A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

December 2009
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Holiday Cheer!

December 7, 2009

Craig1Good food, good wine and good people- the perfect recipe for a good time! Last night was the annual Wine Sense Staff Christmas Party. It’s always a great time, largely because it’s one of the few times a year that all of the staff are at the same place at the same time. Our multiple store locations and retail hours make it difficult for everyone to spend time with each other- that’s one of the great things about the Holiday Season it gives people a reason to socialize.

We held our party at The Food Studio on Roblin Boulevard. It was the third Wine Sense event we’ve held there this year. Our first event was our Food and Wine Pairing staff training session and then our Limited Edition Staff Pre-Tasting where we previewed this year’s Limited Edition wines. Both events were so good we decided to have our Christmas Party at The Food Studio.

The food was prepared by Chef’s Peter and Steve from Culinary Community. They did the food for our Food and Wine Pairing session and lived up to our expectations last night!

We started the evening with casual ‘stand up’ appetizers. We enjoyed fresh smoked Arctic Char paired with an off-dry Canadian Riesling, Pulled-Pork with Cranberry Mustard BBQ Sauce paired with a South African Shiraz and Shrimp Flambe with a Salsa Cream Sauce paired with pink Sparkling from California.

The soup was a Cream of Truffle which was followed by a Spinach and Sundried Tomato Salad and a terrific Caesar Salad.

The Main Course was Prime Rib and Turkey with all the ‘fixins’ served family style. Turkey goes great with Riesling and Chardonnay so we chose a Chardonnay Riesling blend from Australia. For the Prime Rib we had an amazing Sonoma Pinot Noir and a big California Cabernet.

The feast was capped off with an assortment of tarts and cheese cakes and a selection of Ice Wine, Late Harvest Riesling, an LBV Port and a 10 Year Old Tawney Port- decadence!

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A great group of people having a great time!

As amazing as the food and wine was- it was the people that made the night special. Wine Sense is very luck to have such a great crew of people and we have no trouble having a good time when we can all get together. I’m already looking forward to next year’s Christmas Party! 

Craig

Wine Sense


Filed under: General by Craig

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