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Solaia | St. Catherines

December 5th Cloudsley Cellars Winery Dinner

December 5th Cloudsley Cellars Winery Dinner

Cloudsley Cellars and Solaia Restaurant are excited to announce a special collaboration dinner at Solaia, where wines from Cloudsley Cellars will be expertly paired with a carefully curated menu crafted by Chef Davide. This unique dining experience offers guests the opportunity to savor exquisite wines crafted by winemaker Matt Smith alongside exceptional dishes. Join us for an unforgettable evening that combines the best of both worlds in a warm and inviting atmosphere at Solaia.

Arrival is 6:00pm, Dinner is 6:30pm 

$145.00 CAD
$145.00 CAD
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About the winery

Cloudsley Cellars is dedicated to creating Pinot Noir and Chardonnay from Niagara, Ontario.
The cool climate and limestone soils found in this region create an environment ideally suited to making a classic, elegant wine that brings out the best in these noble varietals.
It’s a deeply personal project, unmotivated by consumer trends, yet informed by over 20 years spent tasting wines – some of the best in the world – as a wine professional. It is inspired by my love of Burgundy, but squarely focused on this stretch of land that intrigues and beguiles me.
Cloudsley Cellars is, and will always remain, a boutique operation with a transparent and minimalist approach to achieve the singular goal of producing the finest representation of cool climate Pinot Noir and Chardonnay.

Menu

2021 Twenty Mile Bench Pinot Noir - Crispy “charcuterie board” arancini stuffed with prosciutto, spicy soppressata, olives, pickled root vegetables and goat cheese

2022 Twenty Mile Bench Chardonnay - Roasted sunchoke puree finished with sunchoke, citrus and chive cream

2022 Foxcroft Chardonnay - Grilled apple cider and sage marinated Iberico pork loin with savory “apple pie” tart

2020 Parke Pinot Noir - Fresh arugula and pecorino cheese gnocchi alla Amatriciana, house cured guanciale, spicy tomato sauce and finished with Crotonese cheese and extra virgin olive oil

2022 Wingfield Chardonnay - White risotto, Parmigiano Reggiano with cured egg yolk

2018 Parke Pinot Noir - Trio of duck, seared duck breast over sauteed foie gras, mushrooms and duck confit served on in house grilled focaccia