Our Guest speaker for the evening will be Julia Tingarov.
Coming from a Chemical Engineering background, Julia was naturally drawn to the Food and Beverage aspect of the Hospitality Industry. Years of working in fine dining establishments followed, including 11 years at the prestigious King Edward Hotel
in Toronto. To satisfy her many varied interests Julia has had a catering business, a radio show and traveled extensively. Her passion for wine and her quest for knowledge finally won over and in 1996 she was accepted and graduated with honors from the coveted Jacques Marie Sommelier Program at George Brown College. Since her appointment to Sommelier Julia has worked in and consulted for a number of the top restaurants in the city. She has taught a wine appreciation course at George Brown College and has done numerous lectures and presentations for both corporate and private clients. For the past eight years Julia has sat on the advisory board and been an integral part of organizing the Grand Cru Culinary Wine Festival
, which has raised more than 12 million dollars for the Toronto General and Western Hospital Foundation. Julia is currently employed as a consulting Sommelier and sales associate with Halpern WineEnterprises.
The reception wine that will be served tonight will be a 2011 Remoissenet Pere et Fils, Macon Villages Chardonnay.
The Macon is a small region of Saone-et-Loire sitting on part of the eastern edge of the Massif Central. The limestone subsoil of the Maconnais region is ideal for growing Chardonnay grapes. Remoissenet's foray into the Macon has been led by former Robert Parker's Wine Advocate Burgundy critic (and Washington, DC native) Pierre Antoine Rovani, who put down his pen in 2006 to take up his dream of making great Burgundy. The results so far have been impressive, starting with Remoissenet's entry-level 2010 Macon-Villages. This 100% Chardonnay is clear and bright, light yellow with greenish tinges. It has a delicate bouquet with floral fruity nuances, suggesting acacia, peach and apricot, woven together nicely in a fabric of minerality, verve, and brisk acidity, the latter being a hallmark of the fine 2010 Burgundy vintage. Well balanced with good length on the finish. Serve as an aperitif or to accompany hors d'oeuvres, mussels, fish or goat's cheese. Best drunk young and fresh within 3 - 4 years of the vintage.