Summer Sparklers, l’Ordre Mondial

August 13, 2022 

Ashley, Vice Chargée de Presse

 What could be better on a glorious summer’s day, than enjoying a selection of sparkling wines served in a scenic garden. In addition, we sampled a selection of delicious nibbles created by Chef Ducan Ly and a small team from Bar Chouette.

Throughout the afternoon we tasted eight sparkling wines, four white, and four rosé. Each wine was accompanied by an expertly prepared bite.

 Our selection of wines:

Masottina Collezione 96 Prosecco – Friuli-Venezia Giulia, Italy
Glera, Pinot Noir, Raboso (Charmat method)

Refined and elegant, this wine is pale straw in colour, with fine, lingering perlage.
On the nose, sensations of green apples, plums and apricots, but also delicate floral hints of jasmine, acacia blossoms and wisteria.
Fresh in the mouth, there is light acidity, which compliments the fresh, juicy fruit perceived on the nose.

Nibble: BC Side Stripe Prawns, with Prawn Head Vinegar, Rice, Nori

Domaine Rolet Crémant du Jura Blanc Brut – Jura, France
Chardonnay, Savagnin, Trousseau, Poulsard, Pinot Noir (traditional method)

The creamy palate is shaped by tight green apple, crunchy pear, ripe red apple, light meringue, finishing with a lemon peel twist and a lingering chalky minerality.

Nibble: Smoked Trout Paté, Horseradish, Lotus Root Salt and Vinegar Chip

 Henry of Pelham Cuvée Catharine Brut – Niagara, Canada
Chardonnay Pinot Noir (traditional method)

Buttered toast and caramel nuances dominate overall, but floral nuances and vibrant acids have kept this beauty fresh and lively.

Nibble: Fried Crumpets, Cultured Butter, Peach Chutney

 Taittinger Brut Reserve – Champagne, France
Chardonay (méthode champenoise)

A creamy and sleek champagne with a pleasing and fresh array of white apricots, fresh pears, lemons, cream, and almonds.

Nibble: Carrot “Hot Dog” Pickle Gel, Carrot Mustard, Sour Dough Crostini

Undurraga Rosé Royal – Leyda Valley, Chile
Pinot Noir (Charmat method)

Rhubarb, fresh strawberry, raspberry, pomelo, bit of minerality and floral character.

Nibble: Beef Tartare, Charcoal Oil, Chinese Black Vinegar, Beef Fat, Brioche


Roger Goulart Cava Coral Rosé – Penedes, Spain
Garnacha, Pinot Noir (traditional method)

Aromas of orange pith, strawberry and pungent flowers are sharpened by a zesty mineral top note.

Nibble: Yellow Fin Tuna Taco, Sesame Dressing, Taro Root

Jansz Premium Rosé – Tasmania, Australia
Pinot Noir, Chardonnay (traditional method)

Aromas of sliced strawberries and cherries on offer, with a sweet red-fruit palate that offers a fleshy edge. Sweet berry flavours abound here.

Nibble: Duck Pie, Saskatoon Berry, Pea Shoots

 Duval Leroy Brut Rosé – Champagne, France
Pinot Noir, Chardonnay (méthode champenoise)

Bright pink. Aromas and flavors of red berries and candied rose, with a subtle smokiness in the background.

Nibble: Cumin Lamb Lollipop, Parsnip Puree, Shimeji Mushrooms

The afternoon wound to a close, Llyn and Joe thanked Duncan and his team for catering today’s event, and reminded us to check the website for changes to the fall calendar.

Our thanks and appreciation go out to Llyn for organizing the wines for this afternoon, Pacific wines for a couple of the wines, Ian and Catherine for welcoming us into their garden. Last but not least another thank you for Chef Duncan Ly and his team.


Vive l’Ordre Mondial

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