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Fri, Oct 06


VC King

Clos Salanca Paired Dinner - VC King

Join us in welcoming David Forer, MW, as he guides us through his personal wine project in Priorat, Clos Salanca. Wines are accompanied by a 4-course meal by chef Nick.

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Clos Salanca Paired Dinner - VC King
Clos Salanca Paired Dinner - VC King

Time & Location

Oct 06, 2023, 6:30 p.m. – 9:30 p.m. EDT

VC King, 224 King St W, Toronto, ON M5H 1K4, Canada

About the Event

Clos Salanca is a winery in Priorat, Catalunya, Spain making small quantities of hand-crafted wines from estate vineyards. Grapes are grown the way the original monks farmed - no chemicals, no irrigation, planted in rough and inhospitable slate soils. Bush trained, each vine holds on its own against the harsh Priorat elements. Winemaking sees no new oak, larger barrels, restrained extraction, just as the monks would have done.

The project was born when David Forer, Toronto born, left his pharma career in San Fransisco to pursue a Master of Wine. He uprooted his family and they jumped on a plane to Barcelona, where he met his now business partner Franck Massard. Together they purchased Clos Salanca. 

The vineyard had been organic for 20+ years and impeccably managed. Beyond that, the oldest vines on the plot were planted in 1915, which is unheard of in most of Europe. 

Now, 6 years into the project, they are moving towards regenerative agriculture: an ancient yet modern philosophy, which will regenerate the soil, sequester carbon and improve the microbiology of the land. 

The wines are nothing short of ethereal, cerebral and hedonistic.

Price: $130/p (+ tax and gratuity)



630pm - Arrival

645pm - Sit down for dinner

930pm - Estimated end time

Wines to be Poured:

  • Champagne reception
  • Cap Blanc - 100% Old Vines Grenache Blanc
  • Ciurana - 50% Grenache, 50% Carignan
  • A Priori - 100% Old Vine Carignan
  • Centurion - 100 year old Carignan Vines - pre-phylloxera



Shrimp and vegetable tempura

soy yuzu dipping sauce 


Grilled octopus

passion fruit lulo hollandaise, puffed quinoa, chili oil, micro greens 


Seafood and sausage paella 

bay scallops, black tiger shrimp, tomato puree, fennel sausage, smoked paprika


Artisanal cheese selection

We will try to accommodate all dietary restrictions to the best of our abilities.

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