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!

‘If I only had $100, I would buy…’
LCBO Vintages Release – Saturday, September 18, 2010

This month’s LCBO Vintages release features a wide range of Ontario wines from the 2007, 2008 and 2009 vintages as well a some notable Portugese wines from the Douro. Of course there are many other delectable wines. The selection below will give you an opportunity to taste a few I consider to be of particularly good value.

Cheers & enjoy!
Susan

Vineland Estates ‘St. Urban’ Riesling 2008 VQA Niagara Escarpment
$19.95 (Vintages #38117)
8.7% alcohol
Niagara produces some of the best Rieslings you can buy, and this is a great example from one of the original estates. Light-medium bodied, the wine has an almost spritzy texture attributable to lovely minerality and vibrant acidity. It’s nicely balanced, with a whiff of petrol on the nose and aromas and flavours of stone fruit and zesty lemon-lime that carry through the mid-length finish. Try it with veal scaloppini al limone.

Quinta do Tedo Vinho Tinto 2007
DOC Douro, Portugal
$17.95 (Vintages #170217) 14.0% alcohol
Produced from an estate-grown blend of Touriga Nacional, Tinta Roriz and Touriga Franca, this medium-full bodied award-winning wine offers an alluring basketful of floral and fruit aromas. It’s richly textured with firm but approachable tannins, fruity acidity and oodles of ripe fruit on the palate—red and black berries and cherries. Attractive notes of spicy toast and dark chocolate garnish the finish. A great choice for hearty grilled meats.

Oyster Bay Merlot 2009
Hawkes Bay, New Zealand
$18.95 (Vintages #692343) 13.5% alcohol
Hawkes Bay is known for its production of the Bordeaux varietals, and here is a fabulous example of one from an iconic producer. Well-balanced, it has a wonderful silky texture, fine-grained tannins and soft acidity. While the aromas of cherry and red plum are subtle, the flavours are vibrant—cherry and raspberry garnished with spiciness and a hint of toast persisting through the lingering finish. A quality wine at a great price. Share a case with friends!

Vinecol ‘Organic’ Cabernet Sauvignon 2009
Mendoza, Argentina
$13.95 (Vintages #167270) 13.0% alcohol
Fruit-forward, this is a wine with appealing aromas of red and black berries, plums and spice. It’s dry, medium-full bodied with a replay of the fruit on the palate, along with hints of spice and pepper. It has nice structure and balance, with fresh acidity that delivers a mouthwatering spicy fruit finish. An organic wine at this price — you can’t go wrong!

Banfi Centine 2007
IGT Toscana, Italy
$16.95 (Vintages #947440) 13.5% alcohol
This may be one of Banfi’s ‘second’ wines, but it’s a fabulous. A blend of Sangiovese, Cabernet Sauvignon and Merlot, it’s dry and full bodied with complex aromas—floral, dense dark fruit, earth, anise and leather. There’s a nice balance of rich spicy fruit, firm tannins and bright acidity. It’s a great value and can be cellared for a few years. Try it with steak Florentine and grilled vegetables.

Grand Total: $87.75

Optional wine:
Domaine Saint-Pierre Sancerre 2008
AOC Sancerre, France
$24.95 (Vintages #179258) 13.0% alcohol
If you prefer Sauvignon Blanc to Riesling, you may want to consider this classic award-winning wine. There’a a delicate and enticing bouquet—citrus, stone fruit, mineral notes and fresh snap peas. Mid-weight with a long-lasting finish, it’s zesty but silky and has a lovely balance of fruit and acidity. A great choice for a salad garnished with warm sautéed mushrooms and goat cheese.

More about my If I only had $100, I would buy…
There is a myriad of wines out there, so it’s often a challenge deciding what to select when the LCBO Vintages catalogue comes out every two weeks or so. Like a kid in a candy shop, your attention darts from one treat to another, but what to choose . . . Something to serve to your guests this weekend? Something to put away for a special occasion? Something to store for a autumn afternoon?

I recognize that each person’s tastes and preferences are unique. “If I had $100 . . .”, will be posted just prior to LCBO Vintages releases and will highlight unique wines I have tasted that provide good value; the selection will total no more than $100.

Occasionally, I may include an optional wine – you can substitute or add it for a little more or a little less! Print this off as your shopping list knowing that these wines have been selected by a Savvy Sommelier who has sipped, savoured & swirled countless wines before they arrived on the shelves in Vintages.  Hopefully you too will find a new favorite wine.  And when you do, quickly save your pennies to buy a bottle or two more.  Warning that once a wine is gone from a particular Vintages release, that vintage, and sometimes that wine, is gone for good!

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!

As the saying goes - It’s summertime and the living is easy.  This is especially true when you have a glass of good wine in your hand!  To make your summer a breeze, here are five favorite refreshing summer recipes with suggestions of wines to uncork (or un-twist!). Cheers & enjoy your summer!

Coffee Steak Rub

While visiting Niagara last summer, Charlie Pillitteri of Pillitteri Estates Winery invited me to a backyard BBQ where he served his guests steaks using this unique dry rub. The coffee beans caramelize while BBQing, offering a rich earthy flavour that will be enhanced with a robust red wine. 

TIP: This recipe can be doubled and stored in a jar or Ziploc container in the fridge.

½ cup whole coffee beans
¼ cup black peppercorns
¼ cup Montreal Steak spice
4 juicy steaks – any cut

With an electric coffee grinder, whiz coffee beans and peppercorns lightly.  The result should be a coarse mixture. In a bowl add ground mixture with Montreal Steak spice. Sprinkle mixture over steaks.  Gently rub into the surface of the meat, patting down to secure the coffee bean mixture in place. Flip steaks over and repeat on other side.

Cover steaks and place in fridge until BBQ is ready (The steaks can ‘marinade’ for a couple of hours or simply a few minutes).

Serve BBQ steaks to your liking.  Enjoy!

WHAT TO UNCORK?
Steaks are best with a big bold red wine.  Try Carmenere from Chile, Cabernet Sauvignon from Australia or a Red Zinfandel from California. Enjoy!

Watermelon & Black Olive Salad
From Wish Magazine, Summer 2006 issue

This can be enjoyed as a side salad or thread watermelon cubes on a skewer with black olives and pour vinaigrette over top and serve as a kebab.  Refreshing with a crunch and a zing!

4 cups seedless watermelon cut in ½ inch cubes
1/3 cup chopped black olives
1/3 cup chopped green onions

Place in a large salad bowl & set aside.

For Vinaigrette
1 Tablespoon garam marsala (An East Indian spice mixture that generally includes coriander seed, black pepper, cumin, cardamom, tumeric, nutmeg, cloves & cinnamon.  Purchase a package of this spice mixture at an Indian grocery or health food store).

1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 Tablespoons rice vinegar
¼ cup olive oil

Mix together all ingredients for vinaigrette.  Gently mix in vinaigrette to cover watermelon.  Chill until ready to serve. 

WHAT TO UNCORK?
There are many flavours in this recipe.  Best with something light & refreshing like a Pinot Grigio or Pinot Gris (same grape, different name depending on wine region made) or a dry Rosé from France.

Windsurfing Squares
Tip: Wait to make this recipe until the summer months when your (or your neighbour’s) garden is overflowing with zukes!

4 eggs, beaten
1 cup Bisquick mix
1/2 cup chopped onion
1/2 cup vegetable oil
1/2 cup Parmesan Cheese
1 clove garlic
2 Tablespoons chopped parsley (fresh is preferable, but dried parsley will do)
½ teaspoon oregano
½ teaspoon salt
1/8 teaspoon pepper
3 cups thinly sliced zucchini

Add eggs to other ingredients and mix.  Fold in Zucchini.  Cook in a 9×13 greased pan.  350 degrees for about 45 minutes.  

Why is this recipe called Windsurfing Squares? 
The lore goes that friends of Debbie’s first nibbled on these savoury squares at the ‘Canadian Hole’ – a famed windsurfing spot in Cape Hatteras, North Carolina during a wonderful windsurfing trip.

WHAT TO UNCORK?
Red or white wine is the question. Why not serve both?  Chill a lightly oaked Chardonnay or French Chablis (un-oaked Chardonnay) and pop the cork (or twist the cap) of a medium bodied red wine Gamay grapes – labeled as Gamay Noir in Niagara or Beaujolais if made in France.

Local Strawberry, Québec brie, pancetta, pistachio & rosemary pizza

Les Fougeres Restaurant & Gourmet Store, Chelsea Québec
Makes 1 large pizza

1 pre-baked thin pizza crust
1 cup cream cheese, softened
1 pint fresh local strawberries, washed, hulled and sliced
250 g Québec brie in chunks
1 red onion, thinly sliced and sautéed in olive oil until soft
250 g pancetta, friend until crisp and broken into pieces
½ cup pistachios, shelled
2 Tablespoons fresh rosemary, choppe
Freshly ground black pepper, Maldon salt and orange zest to taste

Bake directly on rack in middle of oven at 425 F for 7 to 8 minutes or until crust is golden and crisp and toppings are sizzling.

WHAT TO UNCORK?
This recipe says ‘Rosé’ all over it!  If red or white is more your preference, try a Sauvignon Blanc or slightly chilled Pinot Noir.  Enjoy!

Peppered Lamb Medallions with Garlic & Dark Chocolate Sauce

Our Savvy Sommelier Susan Desjardins selected this recipe to pair with June’s Savvy Selections – Black Prince Cabernet Franc.  Read Savvy e-Zine

Adapted from original recipe found in LCBO Food & Drink Magazine, Winter 2009
Serves 4

Cheers, enjoy these recipes & most of all have a great summer! 

Click here to watch Black Prince Winery’s video
 

Black Prince Chardonnay VQA 2007, $14.75
The fruit was sourced from three County vineyards, including the Wicked Point vineyard.  The fermentation in stainless steel tanks brings out the crisp minerality and zesty fruit, similar to the French styled unoaked Chardonnay – Chablis.  Black Prince Winery is excited that this wine won a bronze at the “Chardonnay du Monde” in Burgundy, France. 

With Black Prince Cabernet Franc…

Peppered Lamb Loins with Garlic & Dark Chocolate Sauce
Recipe adapted from LCBO Food & Drink Magazine, Winter 2009
Serves 4

Ingredients
1 Tbsp freshly ground pepper (or to taste)
1 tsp herbes de Provence
2 boneless lamb loins (about 1 lb.)
2 Tbsp olive oil
1 Tbsp finely chopped garlic
2 cloves garlic, chopped
1 c unsalted or low-salt lamb or chicken stock
½ oz. dark bittersweet chocolate (70-80% cocoa), chopped
 

Method

1.    Combine pepper, herbes de Provence and 1 Tbsp olive oil.  Brush lamb loins with mixture.

2.    Preheat oven to 200F.  Heat 1 Tbsp oil in a small pan on medium heat.  Add chopped garlic, lower heat and cook until the garlic is just golden.  Remove pan from heat.  Add stock and return to heat.  Bring stock to a boil and reduce to ¼ -1/3 C.  Add chocolate, stirring until melted.  Reduce heat to minimum.

3.    While the stock is being reduced, grill lamb on BBQ 12-15 minutes, or until pink inside.  Transfer to a dish and keep warm in the oven as you finish the sauce.

4.    Once the sauce is ready, slice the lamb into thick slices and pour over a tablespoon of sauce.  Timing is everything with this recipe, as you don’t want the chocolate sauce to overcook!

5.    Taste your Black Prince Cabernet Franc alone, and then with the lamb.  Do you notice a difference?

Cheers to the arrival of summer!

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.