A great restaurant experience is all about balance and consistency. Our wine program is a reflection of our environment. I am blessed to curate a cellar housing wines selected by some of Canada’s finest wine professionals. Rouge owner Olivier Reynaud selected the first bottles, and he set the tone for us all to follow. Olivier’s sensibilities are firmly rooted in Europe; his business partner, Chef Paul Rogalski’s are unabashedly Canadian. Collectively the spirit for both our food and wine programs is a harmony of both.
Today, my challenge is to select wines to compliment the remarkable menus being produced by Chef Brian Diamond and his team. Brian is one of the most creative culinary professionals I have ever worked with; our beverage program must mirror his passion. Chef Diamond’s commitment to sustainable, non-interventionist product is the guiding light we all follow at Rouge. The wine selected for this list is an attempt to compliment Rouge’s cuisine but also align with our mantras. Each of the wines has purpose, and I hope to have achieved balance and consistency.
Our garden provides much of the seasonal inspiration for our food; the flavour and composition reflect that. The garden at Rouge is farmed organically – many of our wines are made using organic or biodynamic practices to compliment. The predominately European nature of our wine menu is a beautiful pair to the clean and uncomplicated food at Rouge.
At Rouge, we are committed to our guest’s total experience. The food, atmosphere, service, and beverages all contribute to a complete and balanced dining experience. Should you not find what you’re looking for, simply ask one of our staff, we often have wines in house that have not yet found these pages. Conversely, we will also occasionally run out of a listing, or a vintage may change. Your understanding is greatly appreciated.
To celebrate Canada’s 150th birthday, and in conjunction with the #coasttocoastplates feature at Rouge this year, we are proud to announce the third and final event in our Canadian Wine Maker’s Dinner Series:
This month we are featuring the wines of one of Canada’s true world-class producers, Tinhorn Creek. On a hillside overlooking vineyards, sagebrush, and the old mining creek that is its namesake, Tinhorn Creek Vineyards has been owned and operated by the Shaunessy and Oldfield families since 1993. The winery is located south of Oliver, BC, on the famed Golden Mile Bench wine-growing district. We are proud to partner with Highlander Wine & Spirits and Trialto Alberta to feature the 2016 Pinot Gris, 2015 Oldfield Reserve Chardonnay & 2013 Oldfield Series Syrah by the glass. On October 18th Rouge will host Tinhorn Creek’s Andrew Moon for a dinner showcasing the remarkable compatibility of Tinhorn Creek’s wines to Rouge’s modern Canadian cuisine. Tickets, $175.00 including tax & gratuity, are extremely limited and can be purchased at Rouge.
Wine is one of life’s great pleasures; we are so thankful you have chosen to imbibe at Rouge!
Mike Burns, ISG
Rouge General Manager
On a hillside overlooking vineyards, sagebrush, and the old mining creek that is its namesake, Tinhorn Creek Vineyards has been owned and operated by the Shaunessy and Oldfield families since 1993. The winery is located south of Oliver, BC, at the junction of Highway 97 and Road 7 on the famed Golden Mile Bench wine-growing district. This area is named for its rich history of farming and dates back to the early 1900s. In 2015, the Golden Mile Bench was officially designated as British Columbia’s first sub-appellation (designated viticulture area) in recognition of the area’s unique terroir and high quality.
Situated in the south-central interior of British Columbia, the Okanagan Valley lies in a rain shadow between the Coastal and Monashee mountain ranges. The lack of precipitation combined with a warm climate makes it one of the warmest and most arid places in Canada. Imposing mountain ridges and a chain of fresh water lakes play host to orchards and vineyards and spectacular natural sage and grass covered terrain.
Tinhorn Creek Vineyards spans 150 acres of prime agricultural land on two very distinct benches. This land lends to the creation of terroir- driven wines that are classic illustrations of the place they are grown. The 100-acre Diamondback Vineyard on the Black Sage Bench is planted with a mix of red and white varieties, primarily Pinot Gris, Merlot and Cabernet Franc. The 50-acre Tinhorn Creek Vineyard on the Golden Mile Bench is also planted with a mix of grapes, primarily featuring Gewürztraminer and Pinot Gris.
Tinhorn Creek Vineyards is situated on a hillside surrounded by vineyards and sage-covered terrain. A tree-lined drive leads visitors to gardens and a fountain – designed to resemble Tinhorn Creek, which runs to the south of the property. Visitors are ultimately led to a beautiful winery facility that acts as a beacon welcoming wine lovers to the south Okanagan Valley. The winery overlooks lush vineyards with views of the grape crush pad. The impressive interior galleries have a view of the working cellar below. All the stone structures around the winery – the arch, the central garden, the walls along the east edge – were built from rocks sourced from the vineyard when the land was prepared for the Gewürztraminer planting.
The winery produces wines in two tiers; Varietal and Oldfield Reserve tiers. The single-varietal series includes a Gewürztraminer, Pinot Gris, Chardonnay, Cabernet Franc, Pinot Noir and Merlot. Special lots are selected each year for the winery’s reserve tier, named the Oldfield Reserve tier. This tier is a playground for experimentation and is a creative showcase of the best wines from each vintage. The series includes 2Bench White and 2Bench Red, both proprietary blends, as well as a Rosé, Merlot, Syrah, Pinot Noir, Cabernet Franc and a Golden Mile-designated Chardonnay. The Oldfield Reserve red wines are aged for a minimum of three years prior to release. All Tinhorn Creek wines evoke the unique terroir of the region: the sage-covered desert terrain.
Ripe, round and soft the Tinhorn gris is always a crowd pleaser. Plenty of pear and honey mark the nose and palate with just enough orchard fruit acidity to keep it fresh. Ripe enough to take on dishes with a bit of spice or chill down and serve liberally on the patio with your favourite charcuterie plate. Ready to drink.
05 JULY 2017
Rich, tropical and wooded, this full-bodied chardonnay reflects both the hot 2015 autumn, and the warmth of the Golden Mile Bench. The whole bunch pressing and fermentation, partial aging in French oak (50 percent new) and MLF only up the generosity here, one that coats the palate with a thick layer of creamy lees, dense pear, ripe peach, vanilla and butterscotch.
12 JUNE 2017
A brighter, juicer syrah from Tinhorn with ripe plums, perfumed violets, roasted meats and caramelized root vegetables. The attack is soft and fleshy with fine grained tannins that frame the black, anise-seeded fruit, structured through 18 months in barrel. The sweet fruit is nicely balanced by a bitter espresso and branch-like lingering finish. Well suited to herb-roasted lamb.
29 AUGUST 2016
ANTHONY GISMONDI AND TREVE RING
Reception at 6:30pm, Dinner at 7:00pm at Rouge Restaurant
Join Tinhorn Creek’s Viticulturist Andrew Moon as he leads a technical tasting through a selection of current releases & rare wine.
Rouge Chef Brian Diamond & his culinary team will prepare a five-course meal showcasing the remarkable compatibility of Tinhorn Creek’s wines to Rouge’s modern Canadian cuisine.
$175.00 includes tax & gratuity, seating is extremely limited. Tickets available at Rouge Restaurant.