This Saturday, L’Acadie Vineyards was hosting “Stars on Ice“, a sparkling wine tasting with fondue. Who doesn’t love fondue? Melted cheese and chocolate; a winning combination. For $10 pp, this event paired the vineyard’s 3 sparkling wines with cheese fondue and their dessert wine with chocolate fondue.
We started out with the 2006 Brut ($35) Medal winner at the Canadian Wine Awards, Atlantic Canadian Wine Awards and All Canadian Wine Championships. Made by the traditional champagne method of natural fermentation and ageing the wine on its yeast lees for three years, the Brut pairs well with…anything! But if you’re going to be conservative about it, the winemaker suggests pairing it to any seafood dish, or in this case, a lovely cheese fondue.
pours up some glasses of the Brut.
An attendee removes the cheese-soaked bread from the fondue pot.
Next, we moved on to what I believe may be my favorite wine of the day, L’Acadie’s 2008 Sparkling Rose ($26), a medal winner at the CWA. Again, aged using the traditional champagne method, this is another lovely bevy to drink for a special occasion, or to try with spicy cuisine. It’s also the quintessential summertime-lovin‘ , patio-sippin‘ wine!
The final of the sparkling offerings was the 2007 Organic Cider ($17.50). This certified organic cider uses CO apples from the Annapolis Valley, including Golden Russet and Northern Spy and has a refreshingly tart taste. I’d drink this on it’s own, or with a cheese plate and a nice chunck of crusty bread.
As the last drops of the Organic Cider were drained, our group moved on to the dessert station featuring chocolate fondue and the vineyard’s dessert wine, 2008 L’Acadie Soleil ($26), A double Gold medal winner in the 2009 ACWC, this Recioto-style dessert wine is created using 100% dried grapes. Since dried grape’s sugar content is increased, the resulting wine is rich and sweet with flavours or apricot and honey.
The rich, chocolate fondue, using local chocolate-maker Just Us! ‘s products sat in a pool over the simmering hear, welcoming sweet and tangy strawberries and soft vanilla pound cake.
As I consumed yet another chocolate-dipped strawberry, we bundled up and got ready to venture into the biting cold. The cold temperature outside, however, was no match for the rosy glow that brushed all of our cheeks. We were filled to the brim with wine, cheese and chocolate, – What could be better than that?
In tomorrow’s post, we pass Bald Eagles on the way to Nova Scotia’s newest estate winery, Muir Murray Estate Winery. Stay tuned for the delicious cheese fondue recipe. It was so good, that L’Acadie provided copies for the guests!