To make it a breeze to enjoy a special dinner for Valentine’s Day, Thyme & Again Creative Catering has a delicious take home menu for February 14th.  As good food deserves good wines, Thyme & Again called our Savvy Team of accredited Sommeliers to provide wine recommendations for the menu.  As Thyme & Again supports local farmers, the Savvy Sommeliers have selected Ontario wineries to enjoy with your special meal.  All of these wines are available at LCBO in the Vintages section.

Toast your Valentine with a sparkling

• Jackson Triggs ‘Entourage Silver Series’ Brut Méthode Classique 2006, $22.95
• Flat Rock Cellars ‘Riddled’ Sparkling VQA 2008, $29.95

Outstanding white wines

• Sue-Ann Staff Semi-Dry Riesling VQA 2010, $14.95 (Savvy Selections featured winery in January 2012 – read Savvy eZine)
• Vineland Elevation Sauvignon Blanc VQA 2007, $19.95
• Kacaba Vineyards Barrel Fermented Chardonnay VQA 2009, $22.95

Red wines that will melt your heart

• Pillitteri Estates Merlot VQA 2007, $17.95
• Rosewood Pinot Noir VQA 2009, $18.00
• Cattail Creek Reserve Cabernet-Merlot VQA 2007, $24.95
• Pondview Cabernet Franc VQA 2009, $28.00

 A sweet finish

• Cave Springs Indian Summer Select Late Harvest Riesling VQA 2008, $24.95
• Chateau des Charmes Riesling Icewine VQA 2009, $59.95
• Inniskillin Sparkling Vidal Icewine VQA 2010, $69.95

Happy Valentine’s Day!

You probably hadn’t bargained for a history lesson with this month’s delivery yet Ravine Estates Winery offers an abundance of both wine and history. Julie and her husband, Doug (also on the Savvy Team) visited the winery in July and spent some time with winemaker, Shawna White, walking through the vineyards as little gold finches and swallows flew about making their acquaintance and giving them a warm welcome to the “ravine.”

Are you starting to think about holiday entertaining? We can make it easy for you with this month’s Savvy Selections. Ravine is well known for their premium wines and our Savvy Sommeliers are sharing with you their hands-down favorites:

• Ravine Vineyard Estate Riesling VQA 2010 - simply outstanding!
• Ravine Vineyard Estate Gewürztraminer VQA 2010 - the aromas that waft from the glass will melt all holiday stresses away – guaranteed!
• Ravine Vineyard Estate Meritage VQA 2010 - WOW! A solid red wine

In the following pages of this Savvy eZine, Julie shares history about the winery along with the Savvy Selections tasting panel’s notes and recipes to pair with the featured wines.

Optional Wines: White & Red wines under $20

Perfectly timed for stocking up for holiday entertaining, Ravine just released 2 delicious wines that are under $20. Have a stash on hand as hostess gifts or when friends drop in.  Labeled as Sand & Gravel York Road VQA 2010 (white) and Sand & Gravel Redcoat VQA 2009 (red), the wines are blends of 3 different grape varieties…the results are impressive! Comments that were flying around the table when Savvy Sommeliers & subscribers sampled the wines:

“These wines are definitely crowd pleasers.”

“ Easy to drink – on its own or with hors d’oeuvres.”

“ I’ll be getting some of these for hostess gifts!”

If you would like to order some of these wines or any of your favorite Savvy Selections, simply email me to make the arrangements for a special wine delivery.

Here comes January!

We are kicking off the new year with the Savvy Selections delivery date on Friday January 13^th.

From all of us at Savvy Company, we thank you for being a subscriber to Savvy Selections this year.

Here’s to a fun filled holiday season & delicious wine discoveries together in 2012!

Debbie & the Savvy TeamSavvy Company

Introducing…
Ravine Estates Winery

Presented by Sommelier Julie Stock

The story of Ravine is deeply rooted in history.  The vineyard and Woodruff House (shown on left), which now houses the winery’s tasting room, have a cornerstone of Canadian history. The land on which the winery sits was originally purchased in 1867 by David Jackson Lowrey, the current owner’s great grandfather.  Norma Jane (Lowrey) Harber can still remember as a child, playing in the cherry, peach and pear orchards where five farming generations later, grapes are now flourishing. She and her husband Blair Harber, decided to plant European grape varietals and wonderful for us they made that decision. I know you’ll agree after tasting this month’s selections.

The house that is now the tasting room was originally built in 1802 by David Secord, a major in the 2nd Lincoln Militia. He later sold it to a William Woodruff who was a Member of Parliament in Upper Canada and the house has kept his name.

The Woodruff House tasting room is like walking through an early 1800’s time capsule. The paint colours have been resurrected all the way down to the original fireplace that was left from the Lowrey farm homestead after it burnt down in the war of 1812. It would not surprise me if next year we see the original Lowrey house in the news as Canada celebrates 200 years since the war that helped define our nation.

During the war of 1812, the buildings in St. David’s – a grist-mill, a blacksmith shop and a general store – were all demolished. The house however was rebuilt and remains an authentic example of Loyalist Georgian architecture. Norma Jane remembers how the people in the village affectionately called it the House of Nations as many families rented and lived here when they first settled in the country. The house was later sold to a Judge on the condition it remains in tact. He eventually sold it to someone who was going to restore and relocate it to the Caledon Hills area. The subsequent owner hired a Norwegian architect who numbered and labelled all the beams and posts as the house was dismantled but unfortunately, he did not see this relocation realized.

It was after Norma Jane and her husband decided to plant a vineyard that she got wondering what happened to the original farmstead. They eventually found the “boxed up” house in Port Hope and decided to bring it home to it’s original and final resting place where we sip wine today. Many descendants still remember the “House of Nations” which is a landmark of not just St. David’s village but of Canadian history.

The Winemaker and the Vineyard

Having a conversation with Shauna White, Ravine’s wine-maker, a master craftswoman in the vineyard, was kind of like talking to your local grocer. She knew everything about the produce and production: the soil, the slopes, the wines, the year’s harvest – as in any year’s harvest and I was soon wishing I had a tape recorder to catch all her dialogue; not to mention her infectious enthusiasm and love of the land. She knew when the vines would be ripe for harvest, spoke of harvesting the grapes to encourage botrytis and noble rot (winespeak: grapes that left on the vine, shrivel and hold the most precious of nectar) as well as Ravine Vineyard’s constant experimentation with brotritis effected grapes. Shauna explained they harvested four batches of Riesling infected with noble rot last year. When grapes get infected with noble rot, the same way a great sauternes does in France, it gives the wine an intense zippy flavour.

This unique, organic 34 acre winery is located in the sub-appellation of Niagara known as St. David’s Bench. It’s position on the Bench is at the highest elevation, making the soils a little lighter, and the airflow and water drainage more consistent than in other locations in the region. Their signature grape tends to be Merlot, confirmed by the wine awards it’s been receiving. If there is a wine-making philosophy or statement behind the Ravine Vineyard Estate winery, Shauna said “wine is made in the vineyard not the winery”.

I suppose that’s easy enough for a winemaker to say, when most of us are only familiar with the basic steps of winemaking, but when Shauna was walking through the vineyard, picking up handfuls of dried caked dirt, I sensed she knew exactly what was coming out of land. She pointed to the exact locations of where the 5 acres of Pinot Noir grew, the 6 acres of Chardonnay, the 5 acres of Merlot, 4 acres of Riesling and 2 rows of Petit Verdot.

There are three main sections to the vineyard – the upper bench (the top), the slope (the hillside) and the bottom, each having different soil compositions. Shauna explained that when she and wine consultant, Peter Gamble, initially sent soil samples to Brock University, they thought the lab had made a mistake since the soil compositions were so different not only in each area of the vineyard, but also different from other soils in the region. But no, the scientists from the university said they ran the tests twice since it even surprised them. Some areas in the vineyard are higher in clay and organic content, other areas are mostly sand and low organic content, all of which result in different grape varietals giving different flavours to the wines.

Shauna is passionate about their organic and biodynamic certifications; the first taking 3 years, and the latter one more year. Ravine Vineyards has been certfied organic by Pro-Cert Organic Systems, Canada’s foremost national certification agency for organic food products with some 1,700 procedures and processors from across Canada and the United States. Similar to VQA standards the agency is compliant and accredited by the Standards Council of Canada.

Shauna also explained that there are hundred of swallows that return every year to the barn to dine on the insects in the fields and vineyard. Their pest control presence is just one reason that they can farm 100 percent organically. Official biodynamic cetification is expected in 2012.

Much has happened since Ravine Vineyard produced it’s first vintage in 2006. At the end of our tour with Shauna, Doug and I stood in the Woodruff house sampling many delicious wines. We have visited many vineyards in our world travels and whether it was the cloudy day, the walk through the sloped ravine or the Woodroffe House itself, Ravine gave us a sense of longing and timelessness that we were someplace special.

Enjoy this month’s Savvy Selections now knowing it’s rich history. Cheers!

 ~ SAVVY SOMMELIER TASTING NOTES ~

Ravine Vineyard Riesling
St. David’s Bench, VQA 2010

$28.00

Grapes typically become infected with noble rot or Botrytis when they are ripe, but when they are exposed to drier conditions the grapes become partially raisined and the form of infection brought about by the partial drying process is known as noble rot. Grapes when picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Some of the finest Botrytized wines are literally picked berry by berry in successive tries (French for “selections”). In the case of Ravine vineyards, the grapes effected by noble rot give a further dimension and complexity to the wine.

Savvy Sommelier Tasting Notes:  This polished light straw coloured beauty surprised us with it’s lovely aromas of honey, sweet stone fruit, hint of floral, pinch of minerality and petrol that follow through in taste offering a silky and elegant mouthfeel with just a bit of spritz. The wine is slightly off dry and well-balanced with the right amount of acidity.

Suggested Food Pairing:  The Savvy panel had no difficulty coming up with food to match this gem. A lovely drink on its own, being low in alcohol, which also makes it a perfect match for everything from Mexican burritos and Thai curries, to lemon meringue pie. It was a hands-down winner.

Cellaring: Great for drinking now or lay down for 2-3 years.

Ravine Vineyard Gewürztraminer
Niagara Peninsula, VQA 2010
$22.00

Gewürztraminer was first grown in Alsace around the 19th century and like many wines, the grape and the wine share the same name as the wine is a “single varietal”.

Savvy Sommelier Tasting Notes:  This was another show stopper for the Savvy Panel and we had 10 tasters at our table! Fresh aromas of lychee, sweet spice, beeswax and roses. The palate has a mouth coating texture, medium bodied, with hints of honey and peach and a slightly herbal finish, tarragon came to mind as well as a bit of lemon and lime.

Suggested Food Pairing:  While traditional Asian dishes came to mind, we all agreed that with buttered chicken there would be a line up at the door- best to have a couple of bottles for that dinner party.

Cellaring: Drink now to enjoy the freshness or within 12 months.

Ravine Meritage, Niagara Peninsula, VQA 2010
$25.00

A red Meritage is made from a blend of at least two or more of the following varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot or Carmenere, with no varietal comprising more than 90% of the blend. Although many people, including many wine experts, have a tendency to pronounce the word “Meritage” by pronouncing its last syllable with a “zh” sound, as in “garage,” the Meritage Alliance specifically states that the word should be pronounced to rhyme with “heritage.”

Savvy Sommelier Tasting Notes:  A stunning, clear, medium ruby just in time for Christmas. Dark red fruits, plum, cranberry, pencil shavings, pinch of pepper and sweet spice; aromas that make this Meritage exquisitely put together. The luscious aromas follow through on the palate with hints of licorice and black cherries. A medium to full bodied wine with a long slightly tannic finish.

Suggested Food Pairing:  Thoughts to pair the Meritage varied from grilled veal chops with herbs and garlic, to any grilled meat, osso bucco and spicy sausages also entered in the discussion.

Cellaring: Great for drinking now or cellar for 3-5 years.

WHITE: Sand & Gravel York Road VQA 2010
$17.95

Savvy Sommelier Tasting Notes:  A dry crisp blend of 46% Chardonnay, 30% Sauvignon Blanc, 24% Gewürztraminer that results in a well-balanced light to medium bodied wine with refreshing aromas of yellow and green apples, almonds and fresh apricots that follow through in the taste. With each sip, there is a salivating citrus rush in your mouth that makes you want to drink more!

Suggested Food Pairing:  Great on its own, with hors d’oeuvres such as chicken satay, phyllo pastry, hard and soft cheeses, hummus or even with turkey and all the trimmings.

RED: Sand & Gravel Redcoat VQA 2009
$18.95

“Red coat” is a historical term used to refer to soldiers in the British army because of their red uniforms, formerly worn by the majority of regiments during the War of 1812

Savvy Sommelier Tasting Notes:  A classic Bordeaux or Meritage blend of 46% Merlot, 39% Cabernet Franc, 15% Cabernet Sauvignon, this too is an easy drinking medium-bodied wine with concentrated aromas and tastes of raspberry, ripe cherries, cocoa and cranberries.

Suggested Food Pairing:  The decent tannins make it a great wine to pair with hearty stews, classic holiday tourtieres, comforting shepherds pie, cheese laden pizza or saucy tomato and meatballs on pasta. 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Ravine Vineyard Riesling…
Tortilla-Crusted Whitefish with Salsa

From Chef Michael Smith’s Kitchen, 100 of my Favourite Recipes Cookbook

Serves 4

Ingredients

1 cup (250 ml) of all-purpose flour

2 eggs lightly beaten

2 cups (500 ml) of hand-crumbled multi-coloured tortilla chips

sprinkle of salt and lots of freshly ground pepper

4 skinned fish fillets or any white fish (about 1-1/2 pounds/750 g in totaly) patted dry

For the Salsa

1/2 cup (125 ml)  of your favourite salsa

1/2 cup (125 ml) of cherry tomatoes halved

1/2 cup (125 ml) of ciltranto leaves and tender stems

1/2 teaspoon (2 ml) of minced halapeno

2 green onions thinly sliced

the zest and juice of 1 lime

1 tablespoon (15 ml) of olive oil

Method

Preheat your oven to 400 (200 C). Lightly oil a baking sheet.

Put the flour, eggs and tortilla chips in 3 separate bowls. Season the flour. Working with one fillet at a time, dredge the fillet in flour, coating it evenly and shaking off the excess. Dip the fillet into the egg, coating it evenly and holding it up to drain for a few moments. Finally, dip the fillet into the tortila chips, turning, pressing and sprinkling as needed so the crust adheres. Place the fish on the baking sheet. Repeat with the remaining fillets. Bake until the fish is cooked through and crusty, 10 to 15 minutes.

Meanwhile, toss together the salsa salad In a small bowl, mix the prepared salsa with the tomatoes, cilantro, jalapeno, green onions, lime zest and juice and olive oil. Arrange the finished fish on serving platter and top with salsa.

With Ravine Vineyard Gewürztraminer…
Easy Butter Chicken

From Dairy Farmers of Canada and Prairies Milk Marketing Partnership

Serves 4-6

Ingredients

2 tbsp (30 mL) butter

2 tbsp (30 mL) tandoori or tikka curry paste

1 tbsp (15 mL) minced fresh ginger root

2 tsp (10 mL) minced fresh hot pepper

1 tsp (5 mL) ground cumin

1 tsp (5 mL) paprika

1 can (28 oz/796 mL) crushed (ground) tomatoes

1 cup (250 mL) 35 % whipping cream

1-1/2 lb (675 g) boneless skinless chicken, cut into chunks

1/2 cup (125 mL) plain yogurt

1/4 cup (60 mL) chopped fresh coriander

2 tbsp (30 mL) freshly squeezed lime or lemon juice

Method

Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.

In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.

Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice.

With Ravine Meritage…
Penne with Creamy Sausage Sauce

From The CKFM Bonnie Stern Cookbook

Serves 6

Ingredients

3 tbsp. (50 ml) extra-virgin olive oil

3 cloves garlic, minced

1/4 tsp hot red chili flakes (optional)

1 lb (500 g) sweet or hot Italian sausages, removed from casings and crumbled

1 cup (250 ml) whipping cream

1 tsp salt

1/4 tsp (1 ml) freshly ground pepper

1/4 tsp (1 ml) nutmeg

1 lb (500 g) penne

3 tbsp (50 ml) unsalted butter

1/2 cup ( 125 ml) grated Parmesan cheese

2 tbsp (25 ml) chopped parsley or basil

Method

Heat the oil in a large skillet. Add the garlic, red chili flakes and crumbled sausage meat. Cook until all traces of pink disappear, about 5 minutes

Add the whipping cream, salt, pepper and nutmeg and bring to a boil. Reduce the heat and simmer gently for about 10 minutes or  until the cream reduces and the sauce thickens somewhat.

Meanwhile, cook the pasta in a large pot of boiling, salted water. Drain the noodles well but do not rinse.  Toss the noodles with the sauce, butter, cheese and parsley. Taste and adjust seasons if necessary.

Happy Holidays from all of us at Savvy Company!

It’s a familiar story in Niagara, a young immigrant family with roots in the earth, toiling at other jobs until the opportunity arises to purchase a farm property. This is the story of Sam and Lina Pillitteri, the founders of Riverview Cellars Estate Winery. Married in 1965, Sam worked as a draftsman and Lina as a nurse, until the opportunity arose to purchase a fruit farm on the Niagara River in 1975. With their three daughters and young son, Michael, helping out on Riverview Farms, the family maintained the historic storefront on their property, selling their produce to tourists and local alike. From that early beginning, they were known for their warm friendly welcome.

When he first walked the property, Sam knew that he had a very special site. The soil profile varied from the river to the boundary on Concession road 1, from pliable, silty loam to denser clay loam, then to sandy loam, with patches of tough clay that help control vine vigour. As the children grew and Sam assessed the future, he decided to begin planting vitis vinifera, delivering his harvests to his brother’s winery. The first vines, Gewürztraminer, were planted in 1992, followed by Vidal in 1993 and Cabernet Sauvignon in 1998. The family continued to plant other varietals through 2006, including Chardonnay, Riesling, Pinot Gris, Merlot and Cabernet Franc. The focus is on vitis vinifera but Vidal is used for ice wine production and the family maintains several rows of Baco Noir for their popular limited-edition table wine. Twenty-two of the 25 acres are under vine, and 98% of their wines are produced from estate fruit.

Sam had always dreamed of establishing a family run winery. And, like many boutique wineries in the area, the creation of Riverview Cellars was a family affair. The daughters offered their creative talents in design and décor, while son Michael, pursued a degree at McMaster, shuttled back and forth to help out in the development of the winery business. In 2000, Riverview Cellars tasting room was officially opened for visitors. Sam continues as President, Michael is the General Manager, and Angela Kasimos has taken on duties as winemaker. It was great to experience that warm welcome from Michael and Angela on a recent visit. And you can’t help but notice the quiet enthusiasm and pride they both exude.

Riverview celebrated its 10^th anniversary last September, so we couldn’t resist including a couple of wines produced in honor of the founding of the winery. Our tasting panel had a difficult time selecting just three wines to showcase in this month Savvy Selections:
Sauvignon Blanc VQA 2010 – we arranged for a special allocation of this wine several months ago so we could offer this impressive wine in Savvy Selections. Enjoy this bottle!
Gewürztraminer VQA 2010 – a not-so-common grape variety grown in Niagara – and this wine is outstanding!
Cabernet Franc VQA 2009 – our tasting panel loved this vibrant red wine – we are certain that you will too

You won’t find these wines at the LCBO
If there is a particular Riverview wine that you enjoyed, feel free to contact me and I would be more than happy to arrange a delivery of additional bottles to be sent to you.

Cheers & Enjoy…and Happy Thanksgiving!

Debbie & Savvy Team

Savvy Company

debbie@savvycompany.ca

Riverview Cellars Estate Winery
Presented by Sommelier Susan Desjardins

As Sam Pillitteri began thinking of producing his own wine in the late 1990s, he naturally looked to his family to join in this new venture. Though willing to offer their talents in the new venture, his three daughters were well established in their own lives and careers. His young son Michael was just about to head off to McMaster to do his undergrad in Business Economics. The big question loomed – was Michael willing to take on a key role in the winery, while juggling between the university in Hamilton and the winery in Niagara-on-the-Lake?

Michael was only in high school when his family first harvested Gewürztraminer grapes in 1995. Over the next three years, Sam and Lina recognized Michael`s interest and commitment to establishing a family run winery business. The winery opened in September 2000 just as Michael headed off to McMaster to do his undergrad! “It was like having a full-time job while I was at school! I did almost all my projects on the wine industry, and I still remember sitting in my dorm room ordering skids of bottles for the winery.”

Riverview has experienced steady growth over the years, as well as early upstart challenges. Recently the focus is on managing expansion and increased volume. “My dad has always taken quite a conservative approach to building the business”, which Michael credits as one of the keys to their successful & manageable growth. In the early days, they produced about 200 cases in 2000, now 11 years on, the winery now produces 5000 cases. Their growing reputation is attracting more notice & visitors.

Looking ahead, Michael is working on their brand recognition in Ontario, while devoted to help build the profile of Niagara wines around the world. He always talks enthusiastically about his neighbouring wineries Niagara-on-the-Lake who have joined together to collectively promote and market their wines on the world stage.

Although already seems that he is a busy man, Michael has a quiet ambition and a great balance in his life. “I thought of continuing my education by pursuing an MBA, but realistically, I’m a husband and now a dad. And for fun, I’m a member of a band. “ To top it all off, he is a great cook too! “Every two weeks I meet with a bunch of guys and we prepare a five-course meal – food for dudes – with matching wine of course!“

Michael credits his success to the great partnership with his dad, whose role is to focus on the vineyard, and his winemaker, Angela Kasimos, whose broad interests and focused attention to quality winemaking make her a great asset to Riverview Cellars.

Angela joined the family business while complementing her chemistry undergrad degree with studies at Brock Unviersity’s Cool Climate Oenology and Viticulture Institute. She remembers with a laugh, “I had to race from the vineyard to convocation, because we were harvesting Riesling that day!”, At first, she was hired to work with consulting winemaker Jamie Evans, then soon took on the role of winemaker. ‘I’ve had really good challenges here; the first 2-3 vintages were so different, there was a huge learning curve. And after working with Sam and Mike in the vineyard, I can’t imagine making wine without going into the vineyard every day.” In addition to working in the cellar and vineyard, Angela can also be found in the tasting room. “The clients provide direct feedback and offer preferences. This is really helpful to me and shapes our decisions about wines. We created a Riesling/Gewürztraminer blend due to this feedback – and it’s one of our bestsellers!”

Their clients have had a dramatic influence on wine selection, with an expansion from 7 wines offered in 2005 to now 22 wines in their portfolio. Michael explains, “We’d like to think that there is wine style for almost anyone who comes through our door.”

Cheers and enjoy your Savvy Selections!

~ SAVVY SOMMELIER TASTING NOTES ~

Riverview Cellars ‘10^th Anniversary Series’ Sauvignon Blanc VQA 2010, $16.95

Sourced from Joseph diProfio’s Mia Cara vineyard in Jordan, the grapes were hand-harvested in September. After primary fermentation, the wine was aged in stainless steel tanks.

Savvy Sommelier Tasting Notes: Pale straw, this is a bold zesty wine. There’s a medley of tropical fruit, lemon-lime, grapefruit and crisp apple, with a whiff of pungent gooseberry and pine resin on the nose. Light-medium bodied, there’s impact and length on the finish.

Suggested Food Pairing: Seafood, for sure, like mussels in a white wine sauce, or the classic salad with goat cheese and strawberries.

Cellaring: Crisp, fresh, and dying to be enjoyed right now!

Riverview Cellars ‘10^th Anniversary Series’ Gewürztraminer VQA 2010, $16.95

Cropped to a low output of just over 1 tonne per acre, the grapes underwent an overnight cool maceration (wine term explained by Angela: vin d’une nuit) – the result of this process is an enhanced aromatic wine. Gently pressed, the wine was cool-fermented in stainless steel.
We are excited to showcase this wine in the Savvy Selections as is comes from good stock. The 2009 vintage won the impressive award of Best White Wine at the Ontario wine industry`s Academy Awards competition entitled Cuvée 2011. Congrats to Angela, Sam and Michael!

Savvy Sommelier Tasting Notes: If this wine were an actor, it would be right in character! The aromas burst from the glass—floral, spice, tropical notes of lychee, mango and pineapple. A beautiful satiny texture and a lasting finish with that characteristic bite round out the package.

Suggested Food Pairing: Gewürztraminer wine is the perfect match for spicy dishes, like buttermilk curried chicken. Or try it with apricot-glazed pork – Susan’s recipe below.

Cellaring: Enjoy now, or cellar short term.

Riverview Estate Cabernet Franc VQA 2009, $16.95

Sourced from estate fruit grown on sandy loam, the grapes were given extended hang time, harvested in early November. The wine aged in 5 once-used French oak barrels and one American oak barrel.

Savvy Sommelier Tasting Notes: Dry, medium-bodied and vibrant on the palate, you’ll love the character of this wine. Alluring aromas of raspberry, black cherry, violet, chocolate and herbs replay in the flavours that wash across the palate. Perceptible tannins and fresh acidity offer balance and the promise of age. The finish is dry yet fruity.

Suggested Food Pairing: Match this wine to roast leg of lamb, duck cassoulet or your favorite steak.

Cellaring: Drinking well now, this wine will cellar for 3-5 years.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Riverview Sauvignon Blanc…

Gingery Grilled Salmon
From Eating Well Magazine
Serves 4

Ingredients

¼ C nonfat plain yogurt
2 Tbsp finely chopped fresh ginger
2 cloves garlic, finely chopped
2 Tbsp fresh lime juice
1 Tbsp freshly grated lime zest
1 Tbsp honey

1 Tbsp canola oil
½ tsp salt

½ tsp freshly ground pepper

4 4-5 oz. pieces salmon fillet, ~ 1” thick

Method

1. Whisk together marinade ingredients.

2. Place salmon in a shallow glass dish and pour marinade over it, turning to coat all sides. Cover and marinate in the refrigerator fro 20-30 minutes, turning once or twice.

3. Heat grill. Using long-handled BBQ brush, coat grill rack with oil. Place salmon, skin-side up, on grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the centre, 6-8 minutes longer. With 2 spatulas, remove salmon from grill and slip off skin.

4. Serve over mixed greens with a simple lime, canola oil and honey dressing.

With Riverview Gewürztraminer…

Buttermilk Curry Chicken

A favorite (and easy!) recipe from the kitchen of Savvy Selections subscriber – Danielle Strickland
Source: Clean Eating Magazine
Serves 4

Ingredients

4 skinless, boneless chicken breasts
2 C low-fat buttermilk
2 Tbsp curry powder
2 tsp fine sea salt
1 tsp fresh ground pepper

Method

1. Whisk together the marinade ingredients (the marinade may be stored in the refrigerator in an airtight container for several days).

2. Place chicken breasts in a shallow dish and pour over enough marinade to coat all surfaces. Cover and place in refrigerator for at least 2 and up to several hours.

3. Heat BBQ to medium heat, and grill chicken until done. Serve with grilled pineapple and mixed wild and brown rice.

Cabernet Franc…

Grilled Lamb Loin with Sun-dried Tomato Vinaigrette
Anna & Michael Olson, Cook at Home
Serves 6

Ingredients

Vinaigrette

1/3 C diced sundried tomatoes
1/3 C chopped Italian flat-leaf parsley

1 oz. extra virgin olive oil

1 oz. balsamic vinegar
1 oz. water

Salt & freshly ground pepper to taste

For Lamb
6 boneless lamb loins

3 cloves garlic, crushed (or to taste)

1 ½ tsp chopped fresh thyme

1 tsp cracked black pepper

1 oz. extra virgin olive oil

1 tsp coarse salt

Method

1. For vinaigrette, purée all ingredients in a food processor and season to taste. Chill until ready to serve.

2. For lamb, preheat grill to highest setting. Marinate the lamb in the garlic, thyme, pepper and oil at room temperature for 20 minutes. Add salt & place on grill. After 4 minutes, turn lamb over and reduce heat to medium. Cook 5 minutes for medium doneness.

3. To serve, slice lamb loin into 5 pieces diagonally across the grain of the meat. Fan out the meat, overlapping the slices on the plate or platter, and top with vinaigrette. Smashed new potatoes and carrots with green beans and a glass of Riverview Cellars Cab Franc seem in order!

Cheers & Enjoy this month’s Savvy Selections!

The annual Midsummer Herbfest, an Ottawa Valley tradition returns for its sixteenth year. It is a fun one-day must-attend event for those interested in herbs, gardening, cooking and living a healthy lifestyle. Held on the grounds of The Herb Garden, a privately owned AGRI-tourist destination in an idyllic rural setting that provides for a unique rural ambience.

For the 8th year in a row, we are proud to be involved in the ever popular Chef Cookoff. As MC & Sommelier, I will present the dishes, offer wine & food pairing tips, as well as Ontario wines that will match perfectly with the chefs’ creations.

The popular Chef Cook-off, boasting three esteemed local chefs:
-Cesare Santaguida, owner & chef at Vittoria Trattoria (located in the Byward Market as well as Riverside

-Neil Mather, Executive Chef at Graffiti’s located in the Holiday Inn Kanata

-Brian Vallipuram, Executive Chef at Grill 41 located in Lord Elgin Hotel

Each year, the chefs are challenged to create any recipe including the Herbfest’s themed herb – this year it is horse radish & showcase their talent by doing a cooking demo under the big top tent before 100s of people. Here is a sneak preview of the recipes. Try them before Herbfest, or join us to see the chefs in action on July 24 – see you there!  More about Midsummer Herbfest at www.herbfest.ca

Horseradish & raisin risotto | pan seared Bison tenderlion

Chef Cesare Santaguida, Vittoria Trattoria

Serves: 4 persons

Beet Risotto
¼ cup extra virgin olive oil
2 tablespoons butter
2 shallots (finely chopped)
2 tablespoons fresh horseradish (grated)
2 tablespoons Miso paste
1 cup Arborio rice
½ cup white wine
4 cups chicken stock
½ cup raisins
Parmigiano Reggiano

Directions
In a large sauce pan, heat olive oil and half of the butter over medium heat. Cook shallots for about 3 minutes until translucent, stirring occasionally. Add Arborio rice and continue stirring for another minute. Add wine horseradish and Miso paste stir for 2 minutes, or until wine has evaporated. Pour in 1 cup of the chicken stock and let reduce. Slowly add one ladle of chicken stock and stir until evaporated. Repeat this step until the risotto is al dente (16 to 20 minutes). Use remaining chicken stock to finish the cooking process. Remove from heat and mix in the remaining butter, raisins and parmigiano cheese.

Bison Tenderloin
1 ½ to 2 pounds Bison (or beef) tenderloin
2 teaspoons grape seed oil
salt and pepper to taste

Directions
In a saucepan on high heat, add 2 teaspoons of grape seed oil. Once the oil is hot, place meat in pan. Sear for 3 to 4 min per side.

Salt and pepper to taste.

Plating Directions
Place about ½ cup of risotto on plate, Place 1 piece of tenderloin

Drizzle with extra virgin olive oil.

Fitzroy Beef Tenderloin with salsify & bean salad in horseradish dressing

Chef Neil Mather, Graffiti’s

2x 3oz medallion of local beef tenderloin pan seared medallions med rare to medium

Sauce
1 slice white bread cubed without crust
1/2 cup cream
grated horseradish root
ground clove
tarragon
salt & pepper

bring ingredients to the boil & blend

Salad
1 shaved salsify
2 oz green beans blanched & sliced
1oz sesame oil
1 pinch sesame seeds
salt & pepper to taste
grated horseradish root
chives

toss ingredients together

Plating: Plate salad with medallions of beef & horseradish sauce. Garnish with infused chive oil & tarragon sprig

Roulade of Salmon & Scallop with Tomato Horseradish Cream Sauce

Chef Brian Vallipura, Grill 41

Ingredients
8 ozs salmon
2 U-10 scallops
2 plum tomatoes – diced
2 tablespoon fresh horse radish – grated
½ onion (medium size) – diced
1 spoon pickled ginger
¼ cup oil
2 tablespoons garlic
1 cup 35% cream
75 ml rice vinegar
Salt and pepper to taste
Mixture of fresh herbs (rosemary, thyme & parsley chopped)

Method
Slice salmon into four thin pieces and marinate with fresh herbs (thyme and rosemary), a teaspoon of garlic and a teaspoon of oil. Place scallops in the middle of salmon and roll into two rosettes and set aside (to hold together, use bamboo skewers).

- In a small sauce pan preheat and add three teaspoon of oil. Sautee onion, garlic and diced

tomatoes and stir while cooking for approximately 5 mins.

- Add vinegar, cream, and ginger, cover and simmer for 10 minutes on low heat. Remove from

heat. Add salt and pepper to taste. Add fresh horseradish.

In a non-stick frying pan, heat pan and add remaining oil. Fry bottom side of salmon rosette for about 2 minutes. Sprinkle with a bit of salt and finish in the oven at 375 for 7-8 minutes. If no oven available, cover the frying pan with a dome cover and add a teaspoon of butter, a touch of water (to prevent from drying and sticking) simmer for 7 minutes.

Plating: Pour sauce on a warm plate. Place salmon rosette in the middle and serve. ENJOY!

Calamus Estate Meritage VQA 2007 $27.20

A Savvy Sommelier insider tip: if you ever come across an Ontario wine from 2007, BUY IT! As we have reported in other Savvy eZines, 2007 was an excellent vintage for Ontario. The 2007 Meritage by Calamus is an example of how fruit from an exceptional vintage can be crafted by a skilled winemaker into an outstanding wine.

Savvy Sommelier Tasting Notes:“Delicious” pretty much sums up the Savvy Selections tasting panel’s impressions of this wine. Deep ruby red in colour with intense aromas of blackberry, fruit cake, clove & chocolate. This is a well structured wine with generous amounts of ripe berry fruit that cling to your palate, balanced acidity and soft-tannins. It is not surprising that this was a Bronze Medal winner at the 2010 Canadian Wine Awards. Congrats Calamus!

Suggested Food Pairing: This wine would pair nicely with roast beef, Yorkshire pudding and seasonal root vegetables. Our Savvy Sommeliers recommend braised lamb shanks in a tomato red wine sauce – recipe to follow.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Nyarai Cellars Sauvignon Blanc …

Sun-Dried Tomato and Dill Cheesecake
From 175 Essential Slow Cooker Classics, Judith Finlayson

Serves 6

Crust

1 cup (250 mL) cracker crumbs, such as wheat thins

2 tbsp melted butter

Cheesecake
1 package cream cheese, softened

2 eggs

½ cup coarsely copped dill

¼ cup sun-dried tomatoes, packed in olive oil, drained

2 tbsp finely chopped green onion or chives

¾ cup shredded Emmenthal or Swiss cheese

Method – Crust

1.In a bowl, combine cracker crumbs and melted butter.Press mixture into the bottom of prepared dish.Place in freezer until ready to use.

Method – Cheesecake

1.In a food processor fitted with a metal blade, combine cream cheese and eggs. Process until smooth.Add dill, sun-dried tomatoes and green onion. Season to taste with salt and pepper. Pulse until blended (do not over mix). Add cheese and pulse just until blended. Pour mixture over crust. Cover dish tightly with foil and secure with a string (if using a springform pan, see TIP, below)Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5cm) up the sides.

2.Cover and cook on High for 3 hours, or until edges are set and the centre is slightly jiggly. Remove from slow cooker and chill thoroughly, preferably overnight.

CHEF’S TIP: If using a springform pan, ensure that water does not seep into the cheesecake by wrapping the bottom of the pan in one large seamless piece of foil that extends up the sides and over the top. Cover the top with a single piece of foil that extends down the sides and secure with a string.

With Nyarai Cellars Viognier…

Grilled Honey-Basil Chicken

From Great Recipes of the Great Cooks, Arlene Feltman Sailhac

Serves 6

Ingredients

1½ lbs boneless, skinless chicken breasts, split and pounded to an even thickness
¼ cup raspberry vinegar
¼ cup reduced-sodium soy sauce
¼ cup + 2 tbsp Dijon mustard
¼ cup honey
¼ cup + 2 tbsp chopped fresh basil
1 tsp dried thyme
1 tsp freshly grounded black pepper

Method

1.Place the chicken in a shallow glass dish.In a small mixing bowl, combine the vinegar, soy sauce, mustard, honey, basil, thyme and pepper.Whisk well and pour over the chicken.Cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.

2.Preheat gas grill and spray the grill with nonstick vegetable spray.

3.When grill is hot, lift the chicken from the marinade and grill for about 4 minutes on each side, or until just cooed through.Do not overcook.

4.Transfer the marinade to a small saucepan. Bring to a boil over high heat and boil for about 5 minutes, or until reduced by half.

5.Pour the reduced marinade over the chicken and serve with seasonable vegetables.

With Calamus Estate Winery Meritage…

Braised Lamb Shanks

From www.allrecipes.com
Serves 4

Ingredients

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Method

1.Preheat the oven to 350 degrees F (175 degrees C).

2.Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, and then season with salt, pepper and basil.

3.Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

4.Serve with mushroom risotto and grilled zucchini.

Cheers & Enjoy this month’s Savvy Selections!

On a recent weekend visit to Prince Edward County, I had the opportunity to experience some of the great accommodations, food and wine.  I was amazed and impressed how vibrantly this region has grown since my last visit.  

Our visit started with our arrival at the historic Merrill Inn.  Located on a county road leading to the Loyalist route, the Merrill Inn is a historic property which was built in 1878 and is notable for its attractive gingerbread-trimmed gables.  Each of the rooms is beautifully appointed with attractive linens, period antiques and updated fittings.

The aroma of fresh-baked cookies led us toward the reception at the rear of the Inn.  We were greeted by owner and innkeeper Edward Shubert, who was a constant presence throughout our short stay.  After visiting some of the local attractions, we headed back to the Inn for a gourmet dinner prepared by chef Michael Sullivan.  The Inn’s restaurant is located in a cosy room with a view to the courtyard and herb garden.  The chef uses local ingredients wherever possible, and the wine list is replete with County wines.  We enjoyed a range of delightful appetizers (beet and orange salad, and delicious crab cakes), followed by main courses (such as fresh Ontario pickerel or shrimp and scallop saffron risotto) which were a feast for the eyes and the palate.  And the desserts we chose (chocolate pudding and apple tarte tatin) were superb.  Edward, the ever-attentive host, orchestrated the excellent service.

Our overnight stay was quiet and restful.  Breakfast the next morning included a wide variety of fresh baked breads and pastries, fruit, yogurt and cereal, as well as French toast and sausages for those who couldn’t resist one more indulgence.  Amy Shubert kindly provided one of Chef Michael’s recipes that appeared in the June’s Savvy eZine (a mini magazine that all subscribers of Savvy Selections recieve with their wine), featuring Black Prince Winery.

Prince Edward County has a long history of settlement, and of various forms of agriculture.  There is evidence of winemaking as far back as the 1850s, with vineyards now growing on former fruit orchards.  And a tradition of cheesemaking, which includes a number of local cooperatives, is being taken up by newcomers such as Petra and Shawn Cooper, owners of Fifth Town Cheese.  We spent an interesting couple of hours visiting Fifth Town’s dairy and tasting their cheese.

Petra led the tour of the dairy, which was opened less than a year ago, in July 2008.  She is rightfully proud of their Platinum LEED (Leadership in Energy and Environmental Design) status, and of the wide variety of handmade artisanal cheeses they produce.  She indicated that their ‘green’ certification applies not only to the buildings, but to the cheese-making process, which is very energy intensive, and requires the disposal of significant amounts of waste water.

Eighty percent of the building is made with foodgrade recycled or recycleable materials.  An example is the building shell, constructed of “durisol”  blocks which are made with recycled wood fibre and green cement.  They do not harbour moisture, as the insulation is within the block, and they are fireproof.  Other environmental initiatives on the 20-acre site include a geothermal heat pump which preheats all their wash water, solar panels and a small windmill which generate green power, and a 10,000 litre cistern which captures rainwater.  A constructed wetland acts as a natural processing facility for whey and waste water from the cheese making process.  In addition, they grow hay and alfalfa which are used as feed for the goats and sheep raised by their farm partners.

Petra indicated that their facilities are regularly inspected by CFIA (Canada Food Inspection Agency), but that since their cheeses are handmade, they have little risk of listeria infection as this bacteria tends to grow inside machinery.  Their sophisticated pasteurizing room provides for flash pasteurization of all cheeses for exactly 17 seconds.  Petra indicated that their longer term goal is to make raw milk cheeses as well, but this must wait for suitable milk from their producers.

Their aging caves are constructed of cement covered with mounds of earth.  Geothermal tubes were installed within the raw cement walls to allow some heating in the coldest months of winter.  Otherwise, the caves naturally maintain a temperature range of 12-15 degrees to allow aging and the formation of natural rinds.  High humidity (85-95%) and periodic air changes are also required for natural aging of the cheeses.  Soft ripened cheeses spend 7-14 days in the caves, while hard rinds spend a minimum of 3 months, and up to 9-12 months.

After learning about the cheese making process, we were ready for truck bed tasting with Andrew Laliberte (Cheese Somelier) in the milk receiving area.  We tasted 5 cheeses, from the soft creamy bagel chevre to the 7-month aged Fellowship hard rind cheese.  Each was matched with a complementary wine, such as The Grange of Prince Edward County’s Trumpour’s Mill Pinot Gris VQA  with the Lighthall Tome cheese (one of our purchases!).  Andrew discussed the three sources of the distinticve flavors in cheese:  primary, based on the material you use (in this case goat or sheep milk); secondary, created by the processing method (for instance curd cheese, versus feta-like cheese, versus cheddar); tertiary, the aging process (examples such as soft-ripened cheese or hard rind cheese).  He also expressed his opinion that most cheeses are best matched with white wines, although some of the older, harder cheeses will match with red wines like Pinot Noir.

If you’re a lover of cheddar cheese and you’re in the County, don’t miss a visit to the Black River Cheese Co-operative, which offers a wide range of mild, medium, old and extra old cheddar, as well as flavored cheddars and cheeses from other local producers.  We selected a 6-year old cheddar from among the many types of cheese, as well as some delightful thin currant oatmeal biscuits produced by County Crackers.

Thinking of matching our cheese to a suitable wine, we headed out to a relatively new winery in the County, Sugarbush Vineyards, owned and operated by Sally and Robert Peck.  Sally is a wonderfully outgoing woman with a young family and a passion for her new vocation.  Neither she nor husband Rob had any grape growing or wine making experience when they decided to move back to the County from Alberta (Rob is a native son).  They had visited the Okanagan 10 or so years ago, and so the dream of owning their own vineyard began.   Says Sally, “It seemed so romantic, but when you start working in the vineyard, you realize that you’ve become a farmer!”

They have a large property with 8 acres under vine (the vines are now 7 years old), and opened their tasting room about 2 years ago.  They have planted only vinifera varietals, including Gewurtztraminer, Chardonnay, Gamay, Pinot Noir and Cabernet Franc.  This year, they will be receiving their first 2 oak barrels, and plan to age their Pinot Noir in barrel.  The tasting completed, we left with bottles of the aromatic Gewurtz and the fruity, well-extracted Gamay.

If you’re planning a trip to the County, we recommend a stay at the Merrill Inn.  If you need any suggestions of County wineries to visit, contact us and we will provide you our ‘must visit’ list of wineries and restaurants to visit.

Cheers,

Susan

Elevation Cabernet VQA 2007, $25
Another ‘Elevated’ experience, that takes advantage the micro-climate, it benefits from the experience and expertise of Vineland’s esteemed winemaker and friend of Savvy Company – Brian Schmidt. A blend of 70% Cabernet Franc (a very successfully nurtured grape in Niagara) and 30% Cabernet Sauvignon, the sweet red bell pepper flavours of Cabernet Franc have been supported by the dark-fruit sweetness of Cabernet Sauvignon in an extremely well crafted and well-balanced wine. You are the first to receive this bottle sporting the new label that celebrates its string of recent awards – Savvy Selections membership has privileges!

With Elevation Cabernet…

Easy to Make Thin-Crust Gourmet Pizza
Serves 1 or 2 per pizza

Ingredients

Olive oil

1 small red onion, thinly sliced

Pinch of sugar

1 teaspoon balsamic vinegar

2 large flour tortillas (sandwich wraps)

1 cup shredded Asiago cheese

2/3 cup Ricotta cheese

6 to 10 Cremini (aka Button) mushrooms, trimmed and thinly sliced

3 Portobello mushrooms, trimmed and thinly sliced

½ cup spinach

½ thinly sliced red pepper

Method

1.   Preheat oven to 450F. If using a stone for baking, allow oven and stone to heat for 15 minutes before cooking. Otherwise, use rimmed baking sheets and parchment paper and place racks in the upper and lower thirds of the oven to preheat and cook.

2.   Heat one teaspoon of Olive oil in a sauté pan on medium heat. Add onions and stir until they soften. Add pinch of sugar and the Balsamic vinegar. Stir in mushrooms, spinach and red pepper slowly. Add more Olive oil if required. Cook until onions have softened and spinach is beginning to shrivel.

3.   Sprinkle some corn meal on your pizza wheel (or rimless cooking sheet) and place tortilla on top and brush with Olive oil. If you are using rimmed cookie sheets, put parchment paper on sheets, brush with Olive oil and put tortilla on top then brush tortilla with oil.

4.   Sprinkle each tortilla with ½ cup shredded Asiago cheese. Sprinkle with cooked onions, mushrooms, spinach and peppers then add bits of Ricotta cheese. Sprinkle lightly with salt and pepper. Brush lightly with Olive oil if you wish.

5.   Bake until crust is crisp and very brown (5-7 minutes if using a stone. Start with 10 minutes if using cookie sheet and check it for crisp brown texture from there.) Cut with a pizza cutter and serve.  

Cheers to “Elevating” your summer!

Pairing wine to a meal is not a science, rather, I think it is an art.  Like draping a colourful scarf or adding funky necklace, a woman’s outfit turns from “nice” to “WOW!”  Same thing with a man’s suit – goes from “sharp” to “looking like a million bucks” when adding a fashionable tie or crisp shirt.  Taking the time to thoughtfully pair wines to the ingredients of a meal can have impact and makes a memorable impression.

So how to do it?

I offer two ways.  Keep in mind my wine and food pairing fundamentals or use a lifeline that gives you the answer in a few clicks.

Perfecting the fundamentals takes patience and practice – both taking you on a delicious discovery.  Chefs and Sommeliers experiment with a sip of wine here with a nibble of food there all day long (truth be told not ALL DAY – we need time to work out at the gym to keep our waist lines in check).

The fundamentals that I keep in mind:
Toss out the rule that white wine should be served with chicken and fish while red wine goes with red meat. Fish, chicken and meat are a canvas for the chef.  It is the sauce, spices or marinade that you want to enhance by selecting a wine that will complement their flavours to make the meal sing.

Focus on the origin of the food.  Wine has been crafted for centuries to accompany regional food. For example, Italian wine goes well with Italian cuisine. Pairing the country of origin for both the food and wine is simply put: a natural fit.

Make it fun! There is no right or wrong wine to serve. Why not pour a splash of two (or more) wines in different glasses to experiment with your meal.  Need some suggestions of where to start? Email me your menu.

A recipe, a wine list or shopping for wine may not be that straight forward.  Here is where the pros come in with a helpful gadget or as some would say – a lifeline.

The wine world is all a buzz at the moment with wine writer Natalie MacLean’s Wine and Food Matcher.  Every wine enthusiast should have this at their fingertips. Whether you carry a BlackBerry or Iphone, this ‘app’ is like having both a Sommelier and a Chef at your side.

For those non-cell phone wine shoppers, you can download Natalie’s ‘widget’ to access the same information from your desktop.

Simply two clicks away from a verdict.

Whether you start with the food on your plate or your preferred style of wine, click-click-click and the Wine and Food Matcher narrows down your options.  As said earlier, pairing is an art.  Natalie and a team of techies at Ottawa based company bitHeads figured out the science behind this app.

To download:

The app for your Blackberry Curve, Blackberry Bold, iPhone or iPod Touch go to http://www.nataliemaclean.com/mobilematch/

The widget for your computer go to http://www.nataliemaclean.com/matcher/

Within minutes and you have a virtual Sommelier at your fingertips.

Even as a Sommelier, our Savvy Team are often called upon to host wine and food events or develop a wine list for restaurants, Natalie’s Wine and Food Matcher has been a big help validating our choices.

Other wine enthusiasts agree.  “It is incredibly handy”, reports Jay on Natalie’s web site

“It is simple and quick.  Now you have Natalie’s vast wine pairing resource at your fingertips”, reviews Craig.

“…when I am at a restaurant and wondering what to order, I discreetly pull out my phone and in two clicks my decision has been made…by Natalie!”, shares another app enthusiast.

Visit Natalie’s web site www.nataliemaclean.com and follow the simple download instructions.  While you are at it, sign up for her weekly newsletter too.

Cheers!

-Debbie

Follow me on Twitter:  www.twitter.com/savvydebbie

PS – you can follow Natalie on Twitter too! www.twitter.com/nataliemaclean

Does the menu come first or selecting the wine?  I am often asked this question.  Hard to say as there is no real rule.  My interest in wine stems from my love to cook, so more often than not, for me, the food comes first. In my blog postings, you can count on me to share my favorite recipes and provide suggestions of wine pairings.  At any time, feel free to send me an email with a recipe that you would like a wine suggestion.

Let’s get started!

When the Savvy team got together to chose the wine selection for a wine tasting to feature Natalie MacLean & her new book, Red, White & Drunk All Over, I took one sip of the Katnook Founder’s Block Cabernet Sauvignon from Australia ($18 at LCBO) and I knew that I had the perfect beef recipe to pair with this big bold wine.  Enjoy!

Beef Tenderloin with Port, Mushroom & Stilton Sauce
¼ cup butter
½ tsp. coarsely ground pepper
1 tsp. minced fresh garlic
2-3 lb. beef tenderloin, trimmed and tied

Reduction Sauce
1 tbsp butter
4 oz. crumbled Stilton cheese
1 cup beef broth
¼   cup Maderia wine
1 cup sliced mushrooms
½   cup chopped pecans, toasted
½   cup pine nuts, toasted
1/3 cup green onions

Heat oven to 400 degrees. In a skillet melt ¼ cup butter until sizzling; stir in pepper and garlic. Place tenderloin in skillet. Cook over medium high heat until browned on all sides (7 – 9 minutes). Remove from pan; reserve pan juices and browned particles in skillet. Line a 13 x 9” baking pan with foil; place tenderloin in pan. Bake 35 – 50 minutes or until meat thermometer reaches 160 F (medium). Remove from oven and let rest, tented for 5 – 10 minutes.

Meanwhile, melt 2 tbsp. butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally until cheese is melted (4 – 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally until mushrooms are tender. Stir in remaining sauce ingredients. Serve over carved tenderloin.

A highlight of the Festival, the Vintners’ Brunch is held on the closing Sunday of the Festival, in the tasting hall that has been transformed, overnight, by the hundreds of volunteers who support Harry and his team.  Last year, the hall had 52 tables accommodating 10 persons each.  Tickets sold out in two weeks . . . yes, that’s 2.  If you would like to attend this year, let us know and we will find out if there are any tickets available.

Upon entry, each guest was served a glass of Segura Viudas Cava Vintage Brut 2004.  On the perimeter of the hall were 18 stations manned by a range of chefs and their teams, preparing such enticing dishes as Oysters Rockefeller (Monk McQueen’s Fresh Seafood & Oyster Bar), Dungeness Crab with Anjou Pear, Hazelnuts and a Parmesan Prosciutto Crisp (Culinary Capers Catering), Sour Cherry Glazed Lamb Ribs with Quince Jam and Shaved Fennel Salad (Joe Fortes Seafood & Chop House).  Each sampling of food was paired with a wine, in the three cases above, Summerhill Cipes Brut NV, Tamas Estates Pinot Grigio 2006, and Peter Lehmann Futures Shiraz 2004, respectively.  The chefs certainly felt the pressure.  Not only were they subject to public scrutiny of their preparations and pairing,  four judges put their analysis to the test, assessing how well they had paired their dish with the featured wine.

Let me admit that I have a sweet tooth. In fact, while visiting Granville Island, I came across the Terra Breads Bakery and Café.  I was delighted to see that they were also represented at the Festival Trade tastings, and were serving samples of their very tasty Pecan Fruit Crisps, as well as some tangy green olive bread.  So, it didn’t take me long to discover that Terra Breads was also participating in the Vintners’ Brunch, and was serving a fabulous Rustic Pear, Cranberry and Hazelnut Tart, paired with Warre’s Otima 10-year-old Tawny Port.  In addition, each table at the brunch had a tastefully presented basket of miniature Terra Breads, including a blueberry and white chocolate bread, an apple cardamom coffee cake, mini brioches (a French visitor said they were the best he had every tasted), and mini baguettes.  So, while tasting the other delightful food and wine matches, I kept my eye on the prize!

Terra Breads is a values-based private enterprise, with three bakery/café locations in the Vancouver area.  Their artisan breads and pastries are baked in stone hearth ovens, and use only the purest and finest ingredients.  I spoke with Michael Lansky, one of the owners of Terra Breads, as he took a short break from setting up his station at the Vintners’ Brunch.  After working with a major property developer in the earlier part of his career, in the late 1980s, Michael decided to start Terra Breads.  He hired Mary MacKay, his Head Baker and co-owner as they were renovating their first location in Vancouver.  He says, “Since then, it’s been great”. . . It fits with our values, so we really enjoy it.  We’re really reinforced by making a good product, and having people say great things about our product.”   Michael and Mary are converts to the “slow food” philosophy.  All their breads and pastries are made from scratch in their bakery, and their bread is produced with a sourdough starter, which creates an easily digestible product with a moist flavorful interior and a beautiful crust.  Terra Breads uses organic ingredients where they can source a reliable producer; their goal is to eventually convert to all organic.  And, for the benefit of the producer, the consumer and the environment, they try to purchase from fair trade sources, as in their organic coffee.

While Michael and Mary want to continue to grow the business, their fundamental commitment is to the quality of the product.  “We don’t want to grow too large, so that we can’t keep up our quality.  Quality is is a way of life and a value for us.”  Their products are distributed outside Vancouver, in the Okanagan, on Vancouver Island, and in Whistler.  My favorites, their Pecan Fruit Crisps also come in a nifty little package that can be hung around the neck of a wine bottle.  The regular size and the wine-bottle size are available to be shipped.  Michael indicated that events such as the Festival are a great way to introduce people to his products, because, “you have to taste it”.

And so, I did, along with a glass of Warre’s Ottima port.  The richness of the pastry, combined with the hint of dried fruit, the nuttiness and delicate sweetness of the fruit tart were a wonderful complement to the 10 year old Tawny.  I had the opportunity to speak with Pierre Dumas, Marketing Director for Canada for Symington Family Brands.  Warre’s is a member of the Symington family enterprise, which was founded in the 1800s.  Over time, the Symington family has become one of the largest Port producers in the world.  They produce about 25% of the Port wine produced in the Douro and own 8 brands, including Warre’s.  Warre’s is the oldest British Port producer, established in the 1600s.  Ottima port (meaning outstanding) is a 10-year-old Tawny.  This product is created by blending wines which, on average, have been aged for 10 years.  The characteristics of this port are golden color with ruby reflections, with luscious flavors of slightly dried fruits and caramel.

With all these mouthwatering opportunities, you’ll want to reserve your flight to Vancouver now!  Stay tuned for an upcoming blog that includes Tasting Trails to guide you through the Festival tasting hall.