Things to do in Vancouver: Wyndham Winemaker’s Dinner at Fable Restaurant

It’s always a pleasure to have the opportunity to check out chef Trevor Bird’s craft at Fable Restaurant.  This time around, the team worked hard at pairing old world Australian Shiraz with locally sourced ingredients.

Comfy, simplistic table setting at the Wyndham Winemaker’s Dinner at Fable Restaurant

When walking into Fable, passing by the open kitchen and being led into the back dining area, you are reminded of why you are there; the kitchen is in fact the showpiece!

Much anticipated menu

The evening started with a welcoming reception from Kristina and Dana from Hill + Nolton. A virgin Fable sparkling cocktail with blueberry and strawberry purées, grapefruit juice, bitters and soda was a very refreshing digestive.

Sitting nestled between Kasey Wilson and Terry David Mulligan, I listened intently to Steve Myers, winemaker for Wyndham Estate Winery. With over 15 years as a Bourassa native, Myers grew up loving wine. The Founders Reserve is a tribute to George Wyndham; intense and opulent. Wyndham was a true pioneer in the Australian wine industry, responsible for planting the first Shiraz on the banks of the Hunter river.

As we are being regaled with stories of how Wyndham was known for treated convicts humanely, our canapés were served: parsnip apple soup and blue cheese, dates and bacon. Date was great! Sweet, tangy and crunchy smoky…yum! The was good but was in need of a spoon. The apple crisp worked well to get the good stuff out of the shot glass.

Appetizers to kick off dinner

When chef Bird first came out to welcome everyone and explain his thoughts on working light food and heavier food with Shiraz, he was candid and funny.  He insisted on on pairing full flavored and robust styles of meat with this intense red wine.

Luxurious rabbit and gourd agnolotti

The 1st course of rabbit legs and fall gourd agnolotti was outstanding. The dish on its own is worthy of significant praise, earthy sweetness and with anise notes that matched the wine perfectly. A most delicious first bite, great flavour combination!

The 2nd course of braised beef stiletto with porcini foam and shiraz jus was an impressively paired dish. It was succulent and fall apart, all components on this plate worked brilliantly with the intense ripe fruit and distinctive mint qualities of the shiraz.

Braised beef stiletto with porcini foam and shiraz jus

The Langhorn creek area is know for imparting a salty, mint and eucalyptus character salt to the wine, and it proved to pair very well with the richness of the beef stiletto and the gaminess of the rabbit.

Dessert was a dark chocolate terrine with olive oil ice cream and a financier. The wine has hints of chocolate in the palate and finish. I have always loved chocolate and red wine, and this fruity red enjoyed cutting the creaminess of the rich chocolate.

Chocolate dessert to pair with a fruity red