Just in time for Easter, Taylorwood Wines featured a jellybean and wine pairing today. How fun! I met my friend, Mallora, there for a quick run through four B.C. wines and Jellybellies. The Jellybelly company has a pairing kit available, but it's hard to find a lot of the Jellybelly flavours locally in high enough quantities to serve at a tasting. As part of their Bertie Bott's line from the Harry Potter movies, they've created flavours like dirt - perfect for 8 year olds, and their wine enthusiast parents who want to take tasting terroir more literally, I guess.
Red Rooster 2005 Riesling, with Green Apple Jellybellies
- The sweetness of the Jellybellies made the riesling taste more tart, and the apple flavour worked well. This was the favourite of some of my fellow tasters. About $15 http://www.redroosterwinery.com/ourwines.asp
Mt. Boucherie 2005 Pinot Gris, with Tutti Frutti Jellybellies
- The cotton candy flavours in the wine combined with the Jellybellies to create a bubblegum flavour. While it's not a combination I want to recreate on a regular basis, it was a lot of fun to get such a recognizable yet unusual and unexpected result. A steal at $15. Click for availability http://www.bcliquorstores.com/en/products/602094
See Ya Later Pinot Noir, with Cherry Jellybellies
- A classic pairing this worked pretty well. $20 at BC Liquor stores. Click for availability http://www.bcliquorstores.com/en/products/75267
Jackson Triggs 2004 Sun Rock Shiraz, with Licorice Jellybellies
- While the licorice was a smart pairing with the shiraz, I preferred it with the cherry, which brought out the spicy characteristics of the wine. Wine info at http://cms.jacksontriggswinery.com/SearchObjects.aspx?sys-Portal=1&sys-Class=Wine&sys-Submit=1&AppellationID=2&TierID=5&sys-XSL=sOkanagan
This tasting was a great reminder not to be so serious, and to try my favourite wines with unusual foods, and to explore how the flavours of the wines change. In that way, it reminded me of Tim Hanni's fantastic Cause and Effect tastings. I hope they offer it again next year.
Red Rooster 2005 Riesling, with Green Apple Jellybellies
- The sweetness of the Jellybellies made the riesling taste more tart, and the apple flavour worked well. This was the favourite of some of my fellow tasters. About $15 http://www.redroosterwinery.com/ourwines.asp
Mt. Boucherie 2005 Pinot Gris, with Tutti Frutti Jellybellies
- The cotton candy flavours in the wine combined with the Jellybellies to create a bubblegum flavour. While it's not a combination I want to recreate on a regular basis, it was a lot of fun to get such a recognizable yet unusual and unexpected result. A steal at $15. Click for availability http://www.bcliquorstores.com/en/products/602094
See Ya Later Pinot Noir, with Cherry Jellybellies
- A classic pairing this worked pretty well. $20 at BC Liquor stores. Click for availability http://www.bcliquorstores.com/en/products/75267
Jackson Triggs 2004 Sun Rock Shiraz, with Licorice Jellybellies
- While the licorice was a smart pairing with the shiraz, I preferred it with the cherry, which brought out the spicy characteristics of the wine. Wine info at http://cms.jacksontriggswinery.com/SearchObjects.aspx?sys-Portal=1&sys-Class=Wine&sys-Submit=1&AppellationID=2&TierID=5&sys-XSL=sOkanagan
This tasting was a great reminder not to be so serious, and to try my favourite wines with unusual foods, and to explore how the flavours of the wines change. In that way, it reminded me of Tim Hanni's fantastic Cause and Effect tastings. I hope they offer it again next year.
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