Off to Grand Manan

[Innkeeper]

Thanks for the nice wishes. We got back late Saturday night, and spent yesterday in bed with a killer cold. Here are the vinous highlights.

The night we arrived (Wednesday), we had dinner at the Whale Cove Cottages dining room. Bev had scallop ravioli in a light fresh tomato sauce that was barely pink. I had a piece of halibut with grape tomatoes, blackened baby red onions, and a tapanade (sp?). Both dishes were well garnished. We washed it down with an ’03 Sumac Ridge, Okanogan Valley, Pinot Blanc ($28 Can/rest $16.50 Can/retail). Alcohol level 13.5%. Don’t think we ever had a four year old Pinot Blanc on purpose before, but this one was lovely. It gave a rich mouth feel with lemon, faint spices, and even a nutty flavor on the palate, and the finish lingered. It matched perfectly with both of our entrees.

The next day we quaffed a bottle of Toad Hollow Erick’s The Red ($10.99 U.S.) that we brought with us. We drank it slightly chilled and it was much better this way. Sorry to hear that the owner died recently. That night we ate at Galloway’s Restaurant which is the only bar on the island. We both had fried clams, and I washed mine down with Keith’s Amber Ale, a Canadian brand that I hadn’t tried before. Not bad.

On Friday night, our anniversary, our host at the Compass Rose B&B went all out for us. She agreed to decant and serve a wine we brought with us (she didn’t want to put a “strange” bottle on the table!). She decorated our table in a special way, and charged the wait staff take care of us. We started with fish chowder, and had fantastic Coquilles St. Jacques nicely garnished for the entree. For dessert we had blueberry and peach crisp. All the ingredients were fresh.

The wine was a ’03 Glenora, Vintner’s Selection, Finger Lakes, Riesling ($20 U.S.). We had been hanging on to it for a couple of years and the wait was worth it. It was the best Riesling we have had in a long time if ever. The aroma contained a wisp of petrol along with the ton or so of fruit. Flavors upfront and in the middle included pear, apple, almond, and much else in the complexity. The finish went on and on and on. Gene doesn’t make this every year, but when he does, grab it!

It is hard to believe that such a lovely place is so close. We will definitely be going back next year.