OLD MONTREAL – WINE, JAZZ & SNOW
Spent a warm and tasty evening last month at Modavie in Old Montreal, a 2 level bistro and jazz club. After 2 table changes, I know, I’m a “table diva”, but I hate sitting too close to other couples, or in the middle of the room (secret phobia)! Plus I enjoy a private conversation where I can savour the evening, wine and company.
Third window table was purrfect, with a wonderful view of late December snow falling lazily onto the cobblestone streets below, lights twinkling in the old buildings, very romantic European feeling to it all.
Modavie was busy, lively and noisy with chatter and laughter, but not overwhelming. We were seated upstairs among tables of couples, families and friends enjoying dinner and the sexy lounge music of Greg Clayton Trio who played two jazz sets. Wooden beams and floors, scone lighting, and white linens set the mood for a warm, romantic evening.
Glanced over the wine list, quite extensive with decent prices and good selection of wines by the glass, organic wines and dessert wines. Wine menu is listed in full on their website. Was seeking a half bottle since my partner’s wine consumption is limited at this time. Only 5! to choose from (half bottles are a rare wine list commodity), so ordered the NipozzanoChianti – best pairing for his Angus steak and my Chilean seabass with a tomato coulis and seasonal veggies.
This wine, produced in the dry and windy Tuscan region of Chianti Ruffino on an estate north of Florence with vines grown on mainly clay & limestone soil is a blend of Sangiovese, Malavasia Nera, Colorino, Merlot and Cabernet (gives it a deeper colour). A medium bodied wine, with complex aromas of dark cherries, plums and dried flowers, some cedar. It tastes like a modern Chianti/Sangiovese, reserved (no big in your face fruit bomb) elegant, good length and has a food-friendly 13% alcohol.
Starters of cream of vegetable soup, salads with grilled zucchini and both entrees were excellent choices, the sea bass stood out, cooked and seasoned to perfection.
For dessert we shared a blueberry topped cheesecake, baked just so – not too dry, not too creamy, that perfect in-between texture that starts off with substance then slowly melts in your mouth! Paired it with a Banyul, a luscious dessert wine from France.