Upcoming Events at La Chaumiere: Wine Maker's Dinners

Every few months, La Chaumiere hosts one of our favourite wine makers by creating a special evening of learning, tasting, and storytelling. Get to know the story behind the vines, the wine, and the food. Ask questions, and meet the face behind the label. La Chaumiere's Wine Maker's dinners marry specially-curated wine producers and a fantastic menu focused on showcasing a chosen producer's portfolio. 


FRIDAY, October 28th 2011: Fabrizio Nencionci of San Felice (Italy) will be coming to La Chaumiere. 

This event features a six-course meal designed by Bob Matthews and his team:

Sable Fish with Mussels and Saffron

to be served with the Lugana Reserva - 2008

Wild Mushrooms Vol-au-Vent

Il Grigio - 2007

Lamb Chop with Polenta and Truffle

Vigarello - 2006

Beef Medallion with Brunello Sauce

Brunello di Montelcino - 2005

Selection of Fine Cheese

Poggio Rosso - 2006

Marinated Pineapple Carpaccio

This event will sell out quickly, please book well in advance by calling 403 228 5690. We look forward to seeing you there!

November 17th 2011: Georgio Conterno of Paolo Conterno Winery

Menu and line up TBA

The Great New Zealand Pinot Classification

La Chaumiere's good friend and established producer Pegasus Bay have alerted us that their pinot noir was awarded four stars on this year's Great New Zealand Pinot Classification, judged by Matthew Jukes and Tyson Stelzer.

Congratulations, Peg Bay! We have loved you long time : )

 The family Mathes visiting Pegasus Bay in 2007. Wine maker Matthew Donaldson speaks to the many vintages of Riesling we tasted.

The most memorable long lunch ever. I would return to New Zealand just to have lunch at Pegasus Bay.

Vine and Dine at La Chaumiere

Linda Garson, of Vine and Dine Calgary, has published two articles about her experience tasting from Napa Valley's Groth vineyards at La Chaumiere Restaurant. You can read about the white wines here and the red wines here. Linda is the creator of Vine and Dine, wine- and food-pairing events and tastings, which are open to the public. Linda is also the CBC's wine and food expert, and she is a well-known teacher of wine courses, at all different levels, around town. 


No wine experience is complete, of course, without a beautifully prepared and perfectly paired meal. 

With the whites, fresh codfish with prawn and zucchini blossom on a bed of spinach, tarragon beurre blanc.

And with the reds, tenderloin of Alberta beef with a truffle jus.