Our Drake Chefs' recommendations on all the new fall menus + the perfect wine pairings from our in-house expert. - The Drake
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    Our Drake Chefs’ recommendations on all the new fall menus + the perfect wine pairings from our in-house expert.

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    Jon Humphrey has been pioneering our Drake Hotel Properties’ drink program for almost ten years + is an industry veteran in Toronto. Jon’s deep knowledge of how spirits, beer, food + wine work in harmony is bar(tender) none.

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    What Ted’s eating this month: The brisket pie on Fridays at Drake Commissary is my fall go-to + my family lives off the larder these days.

    Jon’s Wine Down pairing: Justin, Cabernet Sauvignon, 2016, Paso Robles, California

    Dry, ripe blackcurrant, black cherry + a touch of red fruit brightness, alongside notes of vanilla spice, oak + brioche all come together to complement the savoury Commissary brisket. The finish is moderately long and fresh, with sustained rounded fruit and lingering spice. Balanced nicely by firm, smooth tannins.

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    Favourite dish on the new menu: The braised boneless short rib. It comes with potato purée, onion dashi, seared onions, pickled onions + burnt onion powder. It’s a simple thing — meat + potatoes — but elevated.

    Jon’s Wine Down pairing: Noble Tree, Cabernet Sauvignon, 2015, Sonoma, California

    With aromas of lead pencil + spiced red fruits, and flavours of currant, blackberry, black pepper, this Cab Sauv with defined tannins is a beautiful pairing to Zach’s warming fall dish.

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    Favourite dish on the new Drake Mini Bar menu? Definitely the lobster spaghetti. It’s loaded with butter poached lobster claws, topped with white anchovies + a beautiful selection of olives from Piccholine, Kalamata + Cerignola.

    Jon’s Wine Down pairing: Domaine Baud, Brut, Blanc de Blanc, Cremant de Jura, Chardonnay, N/V, Jura, France

    Enjoy this dish with a Crémant – a sparkling wine in a traditional style made outside the region of Champagne. Mineral driven, high acid + subtle breadiness with a touch of funk.

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    Favourite dish on the new menu: White spaghetti bolognese with wild boar ragu + velvety oyster mushrooms.

    Jon’s Wine Down pairing: Vietti, Tre Vigne, Barbera d’Asti, 2015, Piedmont, Italy

    This ruby purple wine has hints of sweet spices + a ripe red cherry aroma. A dry, medium-bodied red wine with refreshing acidity, it’s well-balanced with an integration of oak, good complexity + a long finish that complements the spaghetti to create a perfect, cozy night in the County.

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    Favourite dish on the new menu: The lamb sandwich with mortadella — it’s unbelievable.

    Jon’s Wine Down pairing: Pandolfa, Federico, Sangiovese, 2016, Emilia Romagna, Italy Highly aromatic, with notes of cherry, raspberry liquorice + subtle spice, this Sangiovese is a bright choice to pair with the lamb sandwich. Partly aged in stainless steel for a year, with the remainder aged in large oak casks, gives way to a softer character.

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    Favourite dish on the new menu: The whole chicken + gravy (served Family Style for sharing). I’m a sucker for large format food.

    Jon’s Wine Down pairing: Flop House ‘Rosehall Vineyard’ Chardonnay, 2014, Prince Edward County, Ontario

    The roast chicken pairs beautifully with this Drake Exclusive: a barrel-aged chardonnay with notes of ripe apples, citrus + nuts and solid acidity.


    Try one of our new dishes with its perfect pairing on a Wine Down night, once a week at every Drake. 

    Book a table here. 

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