Issue link: https://digital.copcomm.com/i/859549
{ SOMMjournal.com } 83 At the beautiful intercontinental Chambar Restaurant in Vancouver, Canada, guests tasted through Mád 2015 Tokaj Furmint, Dry by Tokaj 2015 Furmint, Szent Tamás 2013 Furmint and the Mád 2014 Late Harvest, experiencing Furmint in a wide variety of styles paired with dishes created by Chef Nico Schuermans. —Rachel Burkons acidity of the wine cut through the fattiness of the scallops, with the lemony notes working like a spritz of citrus to brighten the dish," said Groves at the wine tasting organized at Fairmont Royal York's EPIC Restaurant. Overall, the wines showed very well, winning praises from buyers who were asking about placing orders before the dessert course was even cleared. "I can't stress how versatile these wines are when it comes to food," mused Groves. "The combination of purity of fruit and vibrant acidity make them well-suited to appetizers, salads, seafoods and, when oaked, more rich and substantial dishes." S P E C I A L S E L E C T I O N W I N E S O F E X C E L L E N C E . C O M 2 0 1 4 Szent Tamás 2013 Furmint was a dream with spice- rubbed duck breast, gnocchi, goat cheese, celery and apple salad and hazelnuts. Mád 2014 Late Harvest was a sweet match with caramel- ized honey custard, orange ciffon and pistachio ice cream.