The Vin Room in Mission is a cozy wine bar with eclectic décor and a fantastic patio. They were hit hard last June when flooding water caused them to close their doors for 5 weeks. During the closure any staff that wanted was offered shifts at the Aspen location, kudos to management! The basement and lower level of the main floor flooded but with the help of 9 sump pumps they were able to keep the water out of the kitchen. They lost some pricy Italian and French wines in the cellar but managed to save many of their expensive American wines. Once they re-opened business was much slower than anticipated because everything around was still closed and most of the area residents were not yet back in their homes. It took months before it was business as usual. Recently Kristie, Patrick and I headed there for a food and wine pairing of our own design. Here’s our delightful menu (thanks for the great notes Patrick!):
Eats; Oysters, Irish Point East and Zen from the West, both oysters had a slightly metal flavour and were a nice offset to the crisp rose
Wine Pairing; Schroeder Family Rose (Argentina), Crisp acidic style with ripe berries and anise
Eats; Eggplant Chips – The acidity of the Pomegranate Molasses cleaned up the greasiness of the chips and balanced out the acidity in the wine bringing a rounder, fruitier characteristic forward in the wine. The eggplant chips are so popular they have not left the menu since Vin opened.
Wine Pairing; Docil Vinho Verde (Portugal), Bright acidity, grassy on the nose and palate with light citrus undertones. I have had this in Portugal and it is cheaper than water!
Eats; Pistachio Crusted Scallops – The natural sweetness of the scallops and sweetness from the pineapple raison chutney paired beautifully with the sweetness from the wine.
Wine Pairing; Rockford Frontenac – Sweet elegant white from Australia smelling of fresh apples and peaches. Although a sweet style it is light and refreshing in the mouth because of a well balanced acidity. The food’s sweetness brightened the wine up highlighting the acidity and peaches.
Eats; Pork Short Ribs – Sweet and smoky pork ribs.
Wine Pairing; Stuhlmuller Zinfandel (Sonoma), A jammy zin. The smokiness of the wine was intensified by the smoky bbq flavors in the short rib sauce. Because zin is softer than most full bodied reds it held up to the pork ribs but didn’t over power them.
2 oz palate cleanser; Copain Syrah (California) – Light juicy with fresh berries and white pepper.
Eats; Lamb T-bones – delightful T-bones with a salt cheese.
Wine Pairing; Post Scriptum Duoro (Portugal) – a full bodied red wine with a savory bouquet and finish. The full-bodied, slightly chalky tannins softened with the lamb.
Eats; Grilled Flatiron – A beautiful steak served on cheesy risotto.
Wine Pairing; Lolita Merlot (California) – A smoky plum jam Merlot. The full lush wine was beautiful with the dish.
Eats; Pumpkin Bread Pudding – The pumpkin spice and caramel desert felt like Christmas pie in your mouth when you added the sweet bruised apple flavor of the wine.
Wine Pairing; Rabl Trocken-beerenauslese (Austria) – an ice wine that has flavors of peaches and bruised apples. Although thick and sweet the Rabl has a serious acidy that leaves your mouth watering for more.
Our lovely tasting menu totaled up to about $470 and left us with full tummies and in need of a taxi!
Check out Vin’s recently announced “What Women Want” lunch and learn series for $35/person you get a three course lunch with wine pairings and learn about topics varying from food, wine, health and style.