We finally had dinner at Trius Winery Restaurant and that is why one makes reservations, as I noticed that all of the tables were occupied while we were there. The next time we go to Niagara-on-the-Lake I shall make appointments at some of the wineries, so that the experience will be more sedate (I hope).
My Bride was not as hungry as I was, from the lunch we had downtown, so she ordered two dishes from the regular menu, while I wanted the total experience and ordered the “Black Glass Tasting” which was a prix-fixe menu. We each started off with a glass of Trius Brut Rose Niagara Peninsula VQA NV which was lovely and an enjoyable way to start off the meal. She ordered the Trius Icewine Smoked Salmon, which was pressed smoked salmon, goat cheese, lemon curd, sea asparagus and Chardonnay Shrimp. She had the Trius Showcase Clean Slate Wild Ferment Sauvignon Blanc Niagara-on-the-Lake Vineyard, Niagara-on-the-Lake VQA 2012 to accompany her dish, and this was one of their single barrel collection offerings and I thought it blended well with the assorted tastes that she had on her plate. The wine was called Wild Ferment, because it was made with the wild yeasts present on the grapes in the vineyards. I had started out an “Amuse” which was an egg custard blend served in an egg shell. This was followed by their “Egg and Bacon” dish which was a Creamed Sunchoke and White Bean Soup. I had a glass of Hillebrand Showcase Wild Ferment Chardonnay Niagara Peninsula Vineyards Niagara Peninsula VQA 2011. This was another example of a single vineyard and single barrel offering, and earlier in the tasting room, I was told that the wines were actually different from barrel to barrel.
I also nursed this wine through the next course which was Trius “Fish and Chips;” Trius Brut Tempura, Yellow Perch Filet, Forked Peas, Parmesan Gnocchi and Malt Vinegar Aioli. After this course I was brought out a Fruit and Wine Infused Popsicle made of Apple, Pear and Vidal Late Harvest Wine.
For my Bride’s entrée she chose the White Bass Filet from Lake Erie with smoked ham hock, leek, Cavatelli Pasta, sea asparagus, Atlantic Mussels and shell broth. She enjoyed my glass of Chardonnay so much, that she requested a glass of that to accompany her meal. My entrée was Beef Rib Eye from Wellington County with Trius Pot Pie, duck fat potatoes, honey carrot and Icewine Red Cabbage. I paired this with Trius Showcase RHS Merlot Clark Farm Vineyard Four Mile Creek VQA 2012, another of their stellar wines and it went perfectly with the Rib Eye and of course I am very fond of Merlot wines. The RHS was in reference that the wine was made from the vines on the sun-bathed “right hand side” of the vineyard.
For our dessert we shared my dessert, just as we kept sharing each other’s dishes through out the meal and it was a slice of Pumpkin Cheese Cake with Chocolate Grenache, Spiced Cream and Caramel Popcorn. We also shared a glass of Trius Showcase Riesling Icewine Niagara Peninsula VQA 2012, as I think we had both enjoyed eating and tasting the whole day through.