Apothic Wine held a masked launch party last week for their new wine, Apothic White. The wine is a blend of Chardonnay, Riesling and Moscato and tastes of Peach, Vanilla, Honey and Pineapple.
Their red, which has been on the market for just over a year has already become a popular wine in Vancouver. It is a blend of Syrah, Zinfandel, and Merlot with notes of Rhubarb, Cherry, Brown Spice, Vanilla, Mocha and Chocolate.
A sensory station was on site for guests to test their nose and palate as they alternated between smelling the ingredients that compose the wine and taking a sip from their glass. At one point emcee Fred Lee asked the crowd what they thought of the Apothic White, to which he got some interesting responses. One woman said it tasted “sexy” while another guest said it “tasted like unicorns in their mouth”. With answers like that, who knows what you may think of it.
The event was catered by A Moveable Feast Catering & Co who prepared hors d’oeuvres to pair with both the Apothic Red and the Apothic White.
On the savory side of things there was a grazing station that had cheese and charcuterie with Dark Rye and Pumpernickel Breads.
White Wine: Brie, Mild Blues, Provolone, Gouda, Aged Goat
Red Wine: Sharp Cheddar, Ripened Camembert, Gorgonzola, Various Aged Cheeses
Local Artisan Dry Cured Meats
Served with House Made Mustards and Chutney
There were also hors d’oeuvres being brought around ranging from Venezuelan Arepas and Mole Crusted Pulled Chicken with Black Bean, Sharp Cheddar and Salsa, to Scallops and Basil Cream in a Puff Pastry (shown below). All of which were, as Fred Lee put it, “painfully prepared” by the catering team.
To satisfy guests’ sweet tooth there was also a large selection of decadent treats to pair with both the Apothic Red and Apothic White.
Dark Chocolate Florentines
Chocolate Dipped Meringues
Dark Chocolate and Chipotle Ganache Tarts
Mini Chocolate Cones with Dark Chocolate and Cherry Mousse
Dried Mango Florentines
Hazelnut Meringues (shown below)
Apple Crumble Tarts
Mini Vanilla Cones filled with Pineapple Mousse
During the event a screen was busy with live tweets from the event with people expressing their opinions on the wine, DJ Amy’s beats, Ballet BC’s in-crowd performance, the food and even Fred Lee.
Apothic Wine’s Brand Manager, Jennifer Smith-Vaillancourt, made a speech explaining to the guests about the wine while finishing with a “Cheers” to the crowd.
The event was held at District 319 in the Downtown Eastside which is a great venue for large parties as it boasts a lot of open space, two levels, a projector screen and a bar (which was closed off that night).
About Apothic Wines:
More than 800 years ago, vintners blended and stored their most coveted concoctions in a mysterious place called Apotheca. In late 2005, a Master Winemaker envisioned an epic red wine that would combine Old World blending traditions with a markedly New World style. Thus began the path that led his protégé, Apothic winemaker Boyd Morrison, to create Apothic Red using the most distinctive grapes from California’s renowned vineyards: Zinfandel for its spicy nature, Syrah for its dark fruit flavors, bold Cabernet Sauvignon and Merlot for a smooth finish.
Still, Boyd knew Apothic Red needed a companion of equal distinction, so he searched the vineyards of California and experimented with different white grape varieties until a blend emerged that was so unique, so enchanting, it had to be the next Apothic wine. This rich blend of Chardonnay, Riesling and Moscato is Apothic White.
For more information check out their website.
For more photos from the event check out my Apothic Wine set on Flickr.