Sommeliers’ Picks
Introduction by Nikki Bayley
When it comes to lighter, fruit-forward red wines, if you haven’t been popping those bottles in the fridge, you’ve been missing out on a major treat! Chilling a red wine might feel like a taboo, but trust us — and some of our favourite Whistler sommeliers — that when it comes to brighter, lighter red wines, just a short chill can really help bring out their fruity, berry notes and soften any tannins.
Domaine Lapierre Morgon 2021
When the weather turns warm, some of my red wines go straight into the fridge at least for a short time before serving. More specifically, I enjoy a bottle of the Morgon from Domaine Lapierre, slightly chilled and perfect for sipping on our patio at Nita Lake Lodge.
From the granite slopes of Beaujolais, this Gamay is vibrant and alive, with crushed raspberries, wild strawberries, and a delicate floral note lingering underneath. It’s light enough for a sunny patio afternoon yet layered with the kind of character that quietly changes people’s minds about Beaujolais.
Just 30 minutes in the fridge is long enough. The chill arrives first, then the fruit opens slowly behind it, and suddenly this red wine feels exactly right for summer.
This is the bottle I reach for to enjoy with our grilled kale salad: cucumber, tomatoes, feta, chickpeas, and a nutty nutritional yeast dressing that coats every leaf. Or with the 'nduja mussels served with house-made grilled sourdough and chimichurri.
The Morgon brings enough brightness to cut through the brininess of the feta, enough fruit to meet the spice, and enough freshness to never overpower the meal.
Serve it chilled, pour generously, and linger on the patio for one more glass!
Visit marcel-lapierre.com/en/home.
Jessica Gray
Assistant Director of Food & Beverage
Nita Lake Lodge Resort & Spa,
604-966-5700, nitalakelodge.com
Thierry Germain
Domaine des Roches Neuves
'Franc de Pied' 2016
In the wine trade, it is often repeated that most red wines are drunk too warm. While I appreciate modern contrivances like insulation and heating in our living spaces, ambient temperatures are now too comfortable for most reds to be at their best. The target should be room temperature, as in a setting for a Jane Austen novel: a drafty country manor with a loveless arranged marriage...
When considering red wines that are better on the cooler side, I think of higher-acid, lower-alcohol, fruit-driven, delicate wines. This wine from Anjou-Saumur in the Loire Valley is a perfect example. Often overshadowed by both its more famous whites and the full-bodied, powerful style of Cabernet Franc from Bordeaux, Loire Franc is delicate, elegant, and fresh.
“Franc de Pied” translates to “free footed,” meaning the vines grow on their own natural root system and are not grafted onto a separate North American root stock. This wine has flavours of ripe red berries and forest floor, with a long, herbaceous complexity derived from including the stems during fermentation.
For food pairings, lean into the wine’s earthy, herbaceous qualities and try it with mushrooms and game. At Bearfoot Bistro, try our Fraser Valley chicken breast with cauliflower mushroom and hazelnut agrodolce, or our Quebec elk duo of tenderloin and sausage.
Visit rochesneuves.com.
Matthew Tanner
Wine Director
Bearfoot Bistro,
604-932-3433, bearfootbistro.com
Moonlit Forest Pinot Noir/Pinot Gris ‘Spring’ Co-Ferment 2022
As patio season unfolds, it’s time to embrace warmer days with a refreshing glass of this chilled red wine from the Mornington Peninsula in Victoria, Australia. This wine by Jayden Ong showcases sustainable growing practices and a commitment to quality.
This unique co-fermentation blends the red and white varietals of Pinot Noir and Pinot Gris, delivering the best of both worlds, offering the rich flavours of red wine while remaining light and invigorating for those warmer summer evenings. Its supple tannins make it an ideal companion for our Thai cuisine, enhancing our dishes’ distinctive flavours without overpowering them.
When poured, the wine reveals a captivating bouquet of enticing aromas, including orange peel, red berries, and a hint of spice, as enjoyable to the nose as it is to the palate.
At Mekong, our passion for exploration drives us to seek out exciting and enticing wines like this one. We invite you to join us on our patio to savour a glass alongside our signature Mekong chicken wings, dusted with a house blend of six spices to mirror the deliciousness of our tom yum soup.
Cheers to warm evenings and unforgettable flavours!
Visit moonlitforest.com.au.
Colin Schira
General Manager
Mekong South East Asian Kitchen + Bar, 604-902-1694, 88mekong.com