Frédéric Picard pours Cuvée Peter L. Huff on the ridge at J.K. Farm

June 27, 2016 Missive from J.K. Farm

It has been hot and dry in Prince Edward County for the past month or so. I noticed it was becoming critical on Saturday as the dry golden grass crunched under my feet while getting set up on the ridge. I have a one acre garden at the farm. I know it is a little late to be planting out and so I am very happy to see the rows of tomatoes, peppers and okra being sprung, potbound, from their tiny seedling cells and into the waiting earth. The drought came to a dramatic end just in time for my parched, fledgling plants with a sensational show of thunder and lightening and a good amount of rain. I toured the garden and the vineyard and saw happy vines and tomatoes; their thirst slaked, at least for the time being.

The grapevines amaze me in their ability to remain perky even when the surface of the soil is parched and cracked. Their roots seem to be able to find water deep in the subsoil leaching moisture from large fragments of limestone that store it there like sponges in the subterranean depths. At the same time that the roots draw up water from the rocks they are also drawing minerals that add complexity and uniqueness to the grapes and therefore to the wine. Walking through the vineyard, tucking in the canes as I go, I muse about the dinner this past Saturday.

Frédéric Picard, winemaker at Huff Estates collaborated with me and my team to present an evening of terroir based gastronomy. Fred and I chatted about the dinner as the guests mingled with one another over the Ontario Cheese course and some of Fred’s Pinot Noir in the glass. He was really pleased about how well his wines “showed” accompanied by the dishes we prepared. In gastronomy, much thought is given to pairing specific wines with corresponding dishes created by the chef. At our dinners we often take this approach one step further and include foods and wines grown in the same geographical area. We put them together and observe, through tasting, the natural harmonies that resonate from our palates. Like Fred, I could say that my dishes “showed” well accompanied by Fred’s beautifully crafted wines. As we were finishing our conversation, someone from the dining audience was moved to propose a toast to us on the beautiful pairing of Fred’s Cuvée Janine, a traditional method sparkling Rosé, with Strawberry Meringue Sandwich with Mint Granité.

Menu from Saturday, June 25th:

Hors d’Œuvres on the Ridge
JK Fries with Two Sauces
Marinated Lake Trout Roll-up
Lobster Cakes with Wild Leek Tartar Sauce
Spicy Lamb Sausage and Sheep’s Milk Cheese on Apple Wood Skewer
Curried Sweet Potato Croquette
Sparkling Wine. Cuvée Peter Huff 2011 Huff Estates Winery
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Menu
Warm Smoked Whitefish Salad with Peas and New Potatoes
Pinot Gris 2015 Huff Estates Winery
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Chilled Chive Soup
Pinot Gris 2015 Huff Estates Winery
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Porchetta with Rhubarb Compote. Braised Wild Greens and Garlic Scapes
Pinot Noir Reserve 2014 Huff Estates Winery
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David Smythe’s Ontario Cheese Selection
Pinot Noir Reserve 2014 Huff Estates Winery
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Strawberry Meringue Sandwich with Mint Granité
Sparkling Rosé. Cuvée Janine 2013 Huff Estates Winery  
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photo collage made from Instagram posts by @vicvvvic and @toastymane