|Winemaker Jon Treloar and TREO |
owner/chef Mike Fletcher
Three JTC wines were paired with a trio of amazing dishes created by TREO chef and owner Mike Fletcher.
The three featured wines were the 2008 Dry Riesling, 2008 Chardonnay and the ‘08 Fuji Ice Cider. After a long, cold and draining day, it was a pleasure to sit down to a relaxing meal in a beautiful restaurant surrounded by new friends.
|A symphony for the mouth: Farm & Forest|
The Farm & Forest course was breaded flash fried Portabella mushrooms served on a bed of lettuce topped with a soft poached egg, grilled asparagus and Hollandaise sauce.
The Dry Riesling was crisp with the accent on fruit and citrus. The pairing was spot on with Chef Fletcher’s specially created dish working wonderfully with the Riesling. All three dishes were specially created for the dinner and aren’t on the regular TREO menu. You will find the three JTC wines on the TREO wine list which some at the dinner consider the best in the Toledo area.
The second course was Salmon Trocadero paired with the 2008 Chardonnay. The dish features a lightly breaded salmon fillet stuffed with Blue Fin crab, baked until golden topped with bacon-wrapped scallops and drizzled with brandy cream served with jasmine rice and vegetables. Are you hungry yet? Green Dragon is allergic to scallops, and so a special dish without the scallops was prepared. I must say, the scallops rocked!
|Salmon Trocadero with bacon-wrapped scallops|
The Chard is lower in alcohol and less oaky than most California Chardonnays. Jon said he does like oak (unlike the Green Dragon) especially when done with a delicate hand. This wine had a citrus and vanilla flavor profile. The oaking is done judiciously, with no new barrels used. This is a food friendly wine.
The final wine was perhaps the most unique and, in fact, is currently labeled as an ice cider and not an icewine. The JTC Fuji Ice Cider is a rare treat. It is incredible difficult to make icewine. It can only be done when the grapes are frozen. To make the ice cider is even more dfficult because much colder temperatures are required to freeze an apple. The temperature was below zero when the apples were harvested and pressed.
The apples for the cider came from the Iott Orchard and Katrina Iott was there to join the festivities. She grows some great apples and Jon Treloar knows what to do with them.It takes 90 apples to make a half bottle of Fuji Ice Cider.
Chef Fletcher prepared a Twice-Baked Apple as the dessert. A whole baked apple is stuffed with three cheeses and served with a brown sugar glaze. Jon said that people often make the mistake of serving a very sweet accompaniment with dessert wine. He said it is often better to go with sharp cheese or “something stinky” to contrast with the sweet wine.
|Twice-Baked Apple dessert paired with Fuji Ice Cider|
Interestingly, Jon mentioned that he had difficulties entering the Fuji Ice Cider into wine competitions because it was labeled “cider.” Future bottlings will be called Fuji Apple Icewine or something similar.
This year there was no apple harvest for the ice cider because of an early frost. Luckily juice from the previous harvest remains in the tank and so there won’t be a shortage of this great wine anytime soon.
Big plans are afoot for J. Trees Cellars. The wines will soon be widely available in the Toledo area. They are currently available at Joseph’s Beverage Center and scheduled to be available as soon as this weekend at Walt Churchill’s Market locations in Perrysburg and Maumee. Andersons will soon offer JTC as well.
|Private room at TREO provided intimate atmosphere |
for the wine dinner
Great wine, a cozy restaurant and superb food. That’s a great trio anyway you spell it!
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