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Global Outliers: A Journey Through Unique Wines

an exquisite dinner/tasting evening event that promises an extraordinary journey through the world of fine wines, showcasing a curated selection that spans diverse regions, vintages, and styles…

Global Outliers: A Journey Through Unique Wines

6:00 pm March (Date TBD) at

The Vintage Conservatory, King Street West

224 King Street West, Toronto ON M5H 1K4

This exclusive evening offers a curated selection of exceptional wines from prestigious regions, including rare and intriguing outliers that showcase unique craftsmanship and terroir.

$695.00 + TAX

9 in stock

This dinner/tasting evening event promises an extraordinary journey through the world of fine wines. Under the guidance of our Course Director, Megan McDonald, we will be showcasing a curated selection that spans diverse regions, vintages, and styles, featuring intriguing outliers that push the boundaries of tradition. From the sparkling vibrancy of Pinot Meunier Champagne to the rare treasures of botrytized Chardonnay and aged Portuguese icons, each wine tells a unique story, ensuring an evening of discovery and delight. While we are still crafting our dinner menu, here’s a closer look at the wines for this experience:

Upon Arrival

Huré Frères Pinot Meunier Champagne 4 Éléments Champagne
This vibrant, single-varietal Champagne highlights the elegance and complexity of Pinot Meunier. Expect a lively mousse with delicate floral aromas, orchard fruits, and a touch of nuttiness, finishing with a crisp minerality.

Paired With:
Gambas al Ajillo Brochettes – Black tiger shrimp, garlic butter, parsley, lemon zest
The Champagne’s bright acidity and fine bubbles cut through the richness of the garlic butter while enhancing the shrimp’s sweetness.


Flight #1: Elegance and Freshness

2022 Domaine des Ardoisières Vin des Allobroges Schiste
A mineral-driven white from the Savoie region of France, this wine features a blend of native varieties grown on schist soils. Crisp acidity, citrus zest, stone fruits, and wet slate create a refreshing and layered profile.

2014 Morissette Chamboulé Sonoma Coast Y.T.E. Chardonnay
A nuanced expression of Sonoma Coast Chardonnay, this wine offers a balance between richness and vibrancy, with notes of ripe orchard fruits, citrus zest, and subtle oak influence. A hint of salinity lingers on the finish.

Paired With:
Crab Tartlet – Phyllo, apple, grapefruit, lemon aioli, salmon roe
The tartlet’s citrus and seafood flavors mirror the wines’ minerality and acidity, while the lemon aioli enhances the Chardonnay’s creamy texture.


Flight #2: Depth and Power

2016 Clos Rougeard (Foucault) Saumur-Champigny
A legendary Loire Valley Cabernet Franc, known for its elegance, structure, and purity of fruit. Aromas of red currants, graphite, and earth are framed by silky tannins and a persistent finish.

2012 Domaine de la Grange des Pères Pays d’Hérault
An iconic Languedoc blend of Syrah, Mourvèdre, and other varieties, offering deep layers of black fruits, spice, and garrigue. This structured yet refined wine is a benchmark of the region.

Paired With:
Grilled Lamb Chops – Red pepper baba ganoush with green peppercorn jus
The earthy, peppery notes in the wines complement the smoky, spiced richness of the lamb, while the green peppercorn jus brings out the Saumur-Champigny’s herbal complexity.


Flight #3: Richness and Maturity

2012 Domaine Saint Préfert Châteauneuf-du-Pape
A Grenache-dominant Rhône blend with concentrated flavors of dark berries, leather, and Provençal herbs. Velvety tannins and warming spices make this a complex and powerful wine.

1995 Casa Ferreirinha Douro Barca Velha
Portugal’s most iconic wine, this aged Douro red displays remarkable complexity with notes of dried fruits, cedar, tobacco, and a hint of leather, supported by mature tannins and a lingering finish.

Paired With:
Venison – Crispy roasted potatoes tossed in herbs, baby carrots, caramelized pearl onions, port and blackberry jus
The richness of these wines is perfectly matched by the gamey, savory depth of venison, while the port and blackberry jus enhances the Douro red’s dark fruit complexity.


Dessert Course

2001 Domaine de la Bongran (Thevenet) Mâcon-Villages Cuvée Botrytis
A rare botrytized Chardonnay from Burgundy’s Mâconnais region, this dessert wine offers luscious sweetness balanced by vibrant acidity. Expect flavors of honey, dried apricots, and caramelized nuts.

Paired With:
Honey Semifreddo Mille-Feuille – Honeycomb, poached pear
The wine’s honeyed depth harmonizes with the delicate sweetness of the semifreddo, while the poached pear adds a fresh, juicy contrast to the richness.


A Celebration of Fine Wine & Exquisite Pairings

This thoughtfully curated pairing experience brings together bold flavours, refined textures, and exceptional wines, crafting a journey that is as indulgent as it is enlightening. Each glass and plate tells a story, ensuring a night of discovery and delight in every sip and bite.

Upon Arrival

Reception

Huré Frères Pinot Meunier Champagne 4 éléments Champagne

Gambas al Ajillo brochettes, black tiger shrimp, garlic butter, parsley, lemon zest

First Course

2022 Domaine des Ardoisières Vin des Allobroges Schiste

2014 Morissette Chamboulé  Sonoma Coast Y.T.E. Chardonnay

Crab Tartlet – Phyllo, Apple, grapefruit, lemon aioli, Salmon roe

Second Course

2016 Clos Rougeard (Foucault) Saumur-Champigny

2012 Domaine de la Grange des Pères Pays d’Hérault

Grilled Lamb Chops – Red pepper baba ganoush with green peppercorn jus.

Third Course

2012 Domaine Saint Préfert Châteauneuf-du-Pape

1995 Casa Ferreirinha Douro Barca Velha

Venison – Crispy roasted potatoes tossed in herbs, baby carrots, caramelised pearl onions, port and blackberry jus

Dessert Course

2001 Domaine de la Bongran (Thevenet) Mâcon-Villages Cuvée Botrytis

Honey Semifreddo Mille-feuille – Honeycomb, poached pear

AdV COURSE DIRECTOR, WSET Diploma - Megan McDonald

Megan McDonald, Course Director

Megan McDonald.

After completing a Geology degree at Memorial University and a diploma in Marine Geomatics, Megan started her career in wine with the Raymonds Restaurant Group in St. John’s, Newfoundland. With the Raymonds Group, Megan quickly realized her passion for learning about wine and sharing that knowledge with those around her. She relocated to Toronto in 2019, where she worked as a senior client manager for Iron Gate Wine. She completed the WSET Diploma in 2018 and is currently a Master Wine (Stage 3) candidate.