Mead and Food
Tasting NotesMead is the oldest art of fermentation. Consumed by all from kings to peasants mead has gained a reputation as a giver of life, wisdom, courage and strength down through the ages. The term “honeymoon” has been associated with drinking mead during the month long celebration following a wedding in pagan times. In addition to the health giving properties of honey, mead was thought by Romans to lengthen life and to possess unique healing qualities. The ancient Nordic people considered the drinking of mead as a most important aspect of daily life. Legends of great mead halls, feasts and celebrations abound in the cultural histories of the countries of this area. It is the bee’s tireless search for nectar from thousands of blossoms that creates the honey in each bottle of mead. 100% natural honey is diluted with pure water and spices or berry juice to add further dimension and complexity. Special yeast cultures are added to this medieval style of Mead. A fermentation and slow aging process in European oak barrels occurs for up to three years before bottling. Harvest Melomel 2012 $19.00 750 ml 11.5% alc / vol PH 3.2 221 cases Fruit Source – Marion berry ,Logan berry, Gooseberry, and wildflower honey A traditional off dry, honey berry mead this Melomel is made from 100% BC Honey, our own Logan Berries, Marion Berries, and Goose Berries. Clean and crisp this full bodied mead finishes with a delicate hint of honey. Sterile filtration is used to minimize sulphites. Pairings-fish, fowl, and light pasta dishes. Sweetness Code 1 Kickass Currant, Family Reserve 2011 A modern style of mead, this full bodied wine has a robust fruity nature. A rich cassis flavour with intense mouth appeal combines with a subtle honey background and a kiss of oak. Try this wine with cured and red meats or wild game. Serve at cellar temperature. This mead will cellar for up to 10 years. Sweetness Code 1 Solstice Metheglin 2011 A family recipe with a modern twist. Wildflower Honey and a blend of ginger and spices is added to pure water and fermented with special yeast. Aged for 6 months in French Oak barrels, this off dry mead makes an excellent dinner wine to serve with fowl, fish, or spicy foods. Serve at cellar temperature. This mead cellars well for 10-15 years. Sweetness Code 4 Vintage Sac Private Reserve 2012 Only in our tasting room and online store! 12 Year old Acerglyn Maple Mead $29.95 200ml 19 alc/vol 16 cases Gently nutured for the last 12 years in its own oak barrel and fortified with our own distilled spirits, this Mead is the cumulation of Bob’s passion for Mead making. Complex, delicious, sweet, after dinner aperitif. Ponder history while you sip it! Sweetness Code 10 Coming Soon! Original Sin Cyser Mead 2011 $26.95 750ml 14%alc/vol RS 2 20 cases Suppose that the Forbidden Fruit of the Garden of Eden was a Quince. This is now believed by many historians. This intense Cyser with Wildflower Honey, tart Cider Apples, and fragrant Quince celebrates this discovery. The result is a natural sparkling Cyser with a subtle brandied finish. This is serious Cyser , we cannot be held responsible for any sins resulting from the consumption of this product. Pairings- chicken saute, BBQ, ripened cheeses.
Recent menu appearances: GFCF Mead Dinner for Autism Organic turkey rillette and pistachio pate with cold-pressed exotic greens juice, extra virgin olive oil, balsamic vinegar, and greens -fibre masa tuille Dungeness crab cake on grilled ghee-brushed GCFC bread, dill hollandaise, lettuce chiffonade, and chardonnay-pickled cucumber with deductions of sweet corn and red pepper juices. Woven tapestry of salmon and halibut with fried prawn pakoras on crispy quinoa risotto and roasted squash with green curry coconut cream and spiced mango coulis Char-broiled double lamb loin chop with Cognac coconut-cream demi on braised leg and diced potato latke with rutabaga, carrot, and turnip coulis Belgian-chocolate almond torte with Fireweed honey sponge toffee and vanilla bean Better cream
Hotel Grand Pacific - Corn Tasting Menu
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