What could be better on a beautiful late summer evening than a Savvy Company wine tasting and dinner? The 17th was a warm September evening and sommelier Erin was serving a Sullyzwicker Rose VQA on the Novotel’s terrace. Debbie Trenholm, the company’s president, and Rosehall Run Vineyard’s owner Dan Sullivan were chatting with some 30 guests. As the sun set, it was time to adjourn into the restaurant to have dinner and begin the tastings. Scott Lucas, Novotel’s Executive Chef, had prepared 4 flights of sharing plates based on the hotel’s new autumn menu. Each place setting had 3 wine glasses which were always kept filled in the Savvy Company’s tasting tradition.
Dan Sullivan and Rosehall Run were having a busy evening. They had 3 functions going on: The Savvy Tasting here in Ottawa, a function at the Ontario Art Gallery, and they were also receiving the Wine Maker of the Year Award in Prince Edward County. Dan likes especially to work with the chardonnay grape and had brought 3 diverse wines for the tasting. Having 3 chardonnays side by side allowed the guests to readily experience the differences among wines that are all based on the same grape. He explained how the different aging and blending techniques create very different tastes and aroma experiences.
Dan also spoke about Prince Edward County and how it is becoming Ottawa’s wine region and a tourist destination … only 2.5 hours away. The County has 18 wineries with over 700 acres under cultivation. 
The region has undergone a re-invention of its agricultural roots from vegetable farming and large canneries in the 1950’s and 1960’s. The County has the soils and the growing season to produce fine wines, but it is the harsh winter weather conditions that create the unique challenges for vintners.
Chardonnay and Prior Noir grapes grow especially well. Dan brought his favourite Pinot Noirs for tasting with the 3rd and 4th Sharing Plates. 
They went very well with the Goats Rule (grilled lamb chops on pear-prosciutto-date salad) and the Hot Fowl (Duck comfit port sauce on spicy fig, rosemary and goat cheese bread pudding). The evening was rounded out by a final course of 2 Cabernet Franc VQA wines, served with Copper Kettle Dried Cherry Chocolate Bark and Fifth Town Cheeses.
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