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Archive for ‘Rose Report’

Clink & Drink Pink!

Posted by Debbie

Friday, September 9th, 2016

Back-to-school radio ad jingles are ringing in my ears reminding me that summer is winding down. Don’t let it be so! This summer has been absolutely fabulous. I am sure you too want summer to last forever!

One way to make summer linger is by drinking Rosé. As we are ending our summer-long offering of Bouquet of Rosés with wines that are delightful on a hot summers day, to enjoy with a bountiful meal to celebrate the harvest or to stash away for Thanksgiving. Turkey, cranberry & Rosé wines are one of my favorite wine and food pairings.

Our Savvy Sommeliers traveled throughout Ontario this summer on the lookout for six wonderful Rosé wines to feature in this month’s Bouquet of Rosés:

From Prince Edward County…bouquet-of-roses-600px

Casa Dea Estates Dea’s Rosé Sparkling – just released!

From Beamsville Bench (Niagara)…

Fielding Estates Winery Rosé  VQA 2015
Legends Estates Pinot Gris VQA 2015 – just released!
Legends Estates Rosé VQA 2015 – just released!
Sue-Ann Staff’s Fancy Farm Girl Foxy Pink Rosé VQA 2014
Sue-Ann Staff’s Fancy Farm Girl Flirty Bubbles

Every bottle of wine in your Bouquet of Rosés is EXTRA special, as you won’t find them at the LCBO.

If you would like to order additional bottles or other hard-to-find Ontario wines (we do craft beers, too!), contact me at 613-SAVVYCO (613-728-8926) or debbie@savvycompany.ca

Here’s to ever lasting summer!

Debbie & the Savvy Team

 

 

In this Bouquet of Rosés you will find…

~ Tasting notes by Savvy Sommelier, Debbie Trenholm ~

 

Casa Dea Dea Cuvee Rose SparklingCasa Dea Estates Dea’s Rosé Sparkling

$19.95
Prince Edward County

Did you know? Casa Dea Estates was one of the original wineries in Prince Edward County known as Carmela Estates. With each new owner, it has been re-named. Their winemaker (who once was a butcher), Paul Batilianna, has been heralded by MacLean’s Magazine as ‘one to watch’ as the Canadian wine industry grows.

Savvy Sommelier Tasting Notes: This unique sparkling rosé is made with 100% Gamay grapes. The colour is a beautiful coral pink with aromas & flavours that will remind you of the glorious days of this summer. On the nose & in the taste, this crisp & dry bubbly exudes aromas of citrus (pink grapefruit perhaps?), white flowers, minerality – that it is a County characteristic – juicy berries & rhubarb. There is lovely mousse (winespeak: tiny bubbles) with a long yet delicate finish. It`s a grown up sparkling wine.

Suggested Food Pairings: This is a great sipping wine & can be enjoyed on its own after being chilled for 30 minutes in the fridge. Pair with oysters or sushi. For something a little different, match with Beet Risotto (recipe follows).

 

Fielding RoseFielding Estates Rosé VQA 2015

$15.95
Beamsville Bench (Niagara)

When the Savvy Sommeliers got together for our spring sipping & sampling kick-off, we were quickly impressed with Fielding’s Rosé wine. At the beginning of the summer this wine was available at the LCBO. Now sold out, we were able to score the last case available for your at the winery.

Did you know? Curtis Fielding was once a professional race car driver. When his parents decided to get involved in growing grapes and making wine, they called Curtis off the race track to help them build the business. And good thing too! alongside with his wife Heidi, they celebrated the winery`s 10th anniversary last year and Curtis has been acknowledged by the grape growing industry by being reigned as Grape King – quite an honour! Now Curtis & Heidi are great Savvy fans & friends. You will no doubt see them at our next Savvy Event.

Savvy Sommelier Tasting Notes: A soft pink colour with aromas and tastes that will remind you of ripe strawberries and rhubarb.

Suggested Food Pairing: It’s a lovely wine that will be delicious with fish (poached or grilled), prosciutto wrapped asparagus, grilled planked salmon, lemon roasted chicken even corn chowder.

 
Legends Estates Pinot Gris VQA 2015

$17.00
Niagara-on-the-Lake

Did you know? This is a winery that we discovered this summer. Our long-time Savvy friend Derek Barnett is a winemaker who just launched is virtual winery – Meldville Wines. What is a virtual winery you ask? A winery within a winery…Meldville Wines does not have a building yet, rather Derek is using the winemaking equipment at Legends. Everybody wins this way! Derek tipped me off on this wine and exclaimed that it was hands down one of the best Pinot Gris he has had this summer…and we agree!

Savvy Sommelier Tasting Notes: Not labeled as a Rosé, but has a pink tinge because the Pinot Gris grapes are naturally cooper coloured when fully ripened. The winemaker kept the grape skins in contact with the juice after the crush and magically the colouring happened to give it a lovely copper colour. This is just like Palatine Hills Pinot Gris in last month’s assortment. A well balanced wine with fresh bread on the nose, hint of Earl Grey tea & reminders of clotted cream & fresh strawberries. Can you find any of this when you swirl & sip on this dry wine?
This Pinot Gris is so new that at the time of writing it isn’t even on Legends Estates website yet. You are the first to enjoy it. Another Savvy discovery!

Suggested Food Pairing: Roasted whole chicken, seafood, fish or try with the interesting grilled bruschetta recipe that we have included – Ombre Fresh & Roasted Tomatoes on Charred Bread.

 

Legends Estates Rosé VQA 2015

$12.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: An interesting blend of Cabernet Franc and Cabernet Sauvignon, this bright pink drink looks like watermelon…tastes like watermelon…and would be perfect paired with a plate full of watermelon!

Loads of floral notes with zippy acidity that makes this wine well balanced & every sip makes you want more. And the white pepper on the finish is the perfect punctuation.

Suggested Food Pairing: Smoked salmon, blue cheese, even risotto – we have included a neat recipe using beets!

Again, another wine find from Legends Estates. They have been so busy that they have not added it to their web site yet. You are the first to enjoy it.

 

Flirty_Bubbles_largeSue-Ann Staff’s Fancy Farm Girl Flirty Bubbles

$29.95
Twenty Valley (Niagara)

Did you know? Sue-Ann Staff has been a long time Savvy friend. Two years ago, she moved into her grandmother’s house and turned her kitchen into the winery tasting bar. Outside of ‘business’ hours, the kitchen is where Sue-Ann whips up a quick meal, then tidies up again to put her best foot forward when visitors drop in to try her wines. When you plan your next trip to Niagara, be sure to stop by to visit Sue-Ann…her dog Brix will be waiting for you at the end of the farmstead laneway!

Savvy Sommelier Tasting Notes: It is no wonder that this sparkling wine won gold at Intervin International Wine Awards in 2015. Sue-Ann knows how to craft Riesling into delicious wines. Here she double fermented it and added a splash of Merlot 2010 in the dosage (at the end) to make the colour pop. Ta-da! An instant fun wine that you will swear is French champagne.

The fine bubbles race up the glass at rocket speed that make a delicious mouthfeel with each sip. Dry, delicious & crisp with yeasty undertones that remind you of fresh baked bread or brioche pastry, with a refreshing zip of cranberry, currants, or maybe it is more like fresh-out-of-the-oven strawberry rhubarb pie. Whichever memory it conjures up, this sparkling is hands down delicious. I think I may have overused that word in this tasting notes!

Suggested Food Pairing: Charcuterie, hard cheese, popcorn (yes – you read that right!) & seafood. Our friend Paula Roy who is just launching a TV show on Rogers TV this fall shared with us her “Better than Takeout Chinese Shrimp” recipe that would be delicious with this bubbles. Anyway you have it…enjoy!

 

Sue-Ann Staff Fancy Farm Girl RoseSue-Ann Staffs Fancy Farm Girl Foxy Pink Rosé VQA 2014

$14.95
Twenty Valley (Niagara)

Savvy Sommelier Tasting Notes: A neat blend of 92% Riesling and 8% Cabernet Franc. With each sip, reminders of maraschino cherry, fresh juicy peaches & nectarines zip to your mind. Deliciously smooth with a low acidity that easily makes you long for more….then surprised that the bottle is gone!

Suggested Food Pairing: One of my Niagara favorites at this time of the year is Peach & Arugula Pizza. If you are bound for Niagara during harvest time, be sure to visit The Pie Plate & Bake Shop as you drive into Niagara-on-the-Lake for a slice of this amazing pizza.


 

 

• Rosé Recipe Box •
Summer time favorites enjoy with your Bouquet of Rosés

 

Beet Risotto

Recipe & Photo credits: Food & Wine
Serves 8

200910-xl-beet-risottoIngredients

7 cups chicken stock
4 Tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 large sweet onion, finely chopped
2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
3 cups arborio rice
1 ½ cups young pecorino cheese, freshly grated
2 teaspoons poppy seeds, plus more for garnish

Note: “Beets give this creamy risotto stunning colour & delicate sweetness. Grace Parisi suggests wearing rubber gloves and shredding the beets directly into a stainless steel bowl to avoid staining hands and countertops.”

Method

In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil.

Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.

Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 22 minutes.

Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.

Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.

 

Ombre Fresh & Roasted Tomatoes On Charred Bread

Recipe & Photo Credit: LCBO Food & Drink Summer 2016
This recipe substitutes Wasabi cream cheese for fresh buffalo mozzarella

 Ingredients

1 round Buffalo Mozzarella
3 small beefsteak tomatoes
2 pkgs. mix of red and orange cherry and grape tomatoes
Olive oil
Sea salt and pepper to taste
4 slices sourdough bread (or an Italian crusty bread)
¼ cup crispy shallots (found in Asian markets, or fry your own)

Method

Slice buffalo mozzarella into 8 thin slices.

Slice beefsteak tomatoes into wedges, keep cherry and grape tomatoes whole.

Preheat broiler on oven. Place foil on a baking sheet, add cherry and grape tomatoes and drizzle with olive oil and a pinch of salt. Broil until just starting to pop and blister, around 2-3 minutes. Remove from oven and lift foil from baking sheet. Refrigerate tomatoes to cool.

Place bread on baking sheet and toast until slightly charred.

Spread each toast slice with 2 slices of buffalo mozzarella, and sprinkle evenly with crispy shallots. Arrange fresh and broiled tomatoes in a colourful Ombre composition, moving from reds to oranges. Drizzle with olive oil and sprinkle with salt and pepper.

 

Peach Pizza with Arugula & Prosciutto

Serves: 2 medium-sized pizzas
Recipe & Photo credits: Five and Spice
Originally adapted from Shutterbean

Ingredients

peach-pizza-sliced-21 tsp active dry yeast
1 tsp sugar
1⅓ cup warm water (just gently warm to the touch, not hot)
2 Tbsp olive oil
1 tsp. salt
3-4 cups bread flour
¼ cup balsamic vinegar
1 red onion, thinly sliced
4 peaches, pitted and cut into eighths
8 oz chevre (soft goat cheese)
1 Tbsp olive oil
4 cups arugula
slices of prosciutto – as much as you like!
sea salt

 

Method

Make the pizza dough early in the morning of the day you want to eat the pizza. Or make it the night before. Combine the yeast, sugar, and warm water in the bowl of a standing mixer with a bread hook (or in a large mixing bowl, if you’re going to knead by hand). Let it sit for about 5 minutes until the yeast has started to become foamy.

Add 3 cups of the flour, stir until it’s just sort of mixed together, then let it sit for 10-20 minutes to autolyse (this step is optional, but it helps develop the gluten). Next, add the salt and the olive oil and start the mixer stirring on low speed (or squeeze the olive oil and salt in using your hands, until worked into the dough). Knead the dough with the bread hook, or by hand on a lightly floured surface, for 5 minutes. Add just enough extra flour so that the texture of the dough is lightly tacky, but not completely sticky.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, put in the fridge and let rise for 8-12 hours. It should double or even triple in size.

When ready to bake the pizza, heat your oven to 500F, preferably with a pizza stone in it if you have one. Take out your pizza dough and divide it in half. On a well floured surface, stretch each half of the dough into an approximately 12-inch circle (or rectangle, as the case may be), then let it rest for 10-15 minutes.

While the dough is resting, toss the sliced red onion with the balsamic vinegar in a large bowl. Let this sit for 10-15 minutes to lightly pickle the onions. Then, gently stir in the peach slices.

When the dough has finished resting, stretch each half further into a circle as thin as you can make it without breaking the dough – if the dough does tear, just press it back together.

Transfer each stretched piece of dough to a parchment lined baking sheet or a pizza peel sprinkled with cornmeal.

Top each of the pizzas with half of the peaches and onions, making sure to leave the remaining balsamic vinegar in the bowl because you’re going to toss the arugula in there. Break the chevre into small chunks and scatter half of it evenly over each of the pizzas. Sprinkle the pizzas well with sea salt.

Bake each pizza one at a time, either directly on the pizza stone or on the baking sheet you have it on, in the hot oven until the crust is nice and golden brown (mine took only about 8 minutes, but the time depends on how thin your dough winds up being).

While the pizzas are baking toss the arugula & prosciutto with the remaining vinegar and the 1 Tbs. olive oil plus a pinch of salt. After each pizza comes out of the oven, top it with half of the arugula. The arugula should wilt a bit with the heat.

Let the pizzas cool at least 5 minutes before slicing, then slice and serve.

 

Cedar Planked Salmon à la Cathy

From Savvy Sommelier Cathy Law’s Kitchen
Serves 4 to 6 (depending on size of filet)
Photo credit: www.RecipeHubs.com

cedar-plank-salmonIngredients

1 fresh fillet of salmon
2 tbsp. fresh ginger chopped
Enough ginger infused peach or apricot jam to spread evenly over the salmon
Cracked pepper and salt fish to taste

Method

Submerge your cedar plank in water with a little Rose wine (if you dare! Alternatively, use white wine). Let the plank soak for about 2 hours. The longer the plank soaks the better as there will be less burning of the wood.

Heat your BBQ or Smoker to medium high.

Place the salmon on the plank skin side down. Set the plank on the pre heated grill and close the lid. Grill salmon for 10 to 20 minutes until it starts to flake easily. Carefully remove the plank from the grill.

Serve with your choice of accompaniments along with a glass of sparkling Rose.

 

Better than Takeout Sweet & Sour Shrimp

Serves: 4 to 6
Recipe & Photo credits: Constantly Cooking

 Ingredientssweet_sour_shrimp_square

For the sauce:

3/4 cup (175 mL) pineapple juice (fresh or canned)
1 Tablespoon (15 mL) grated fresh ginger root
3 Tablespoons (45 mL) soy sauce
3 Tablespoons (45 mL) honey
3 Tablespoons (45 mL) rice wine vinegar
2 Tablespoons (30 mL) sesame oil
1 to 2 Tablespoons (15 – 30 mL) Sriracha or Sambol Oelek (Asian hot sauce) or to taste
1 Tablespoon (15 mL) cornstarch

For the shrimp and vegetables:

1 lb (454 g) medium or large raw shrimp, peeled and deveined
1/3 cup (90 mL) cornstarch
1/2 teaspoon (2.5 mL) freshly ground pepper
2 to 4 Tablespoons (30 – 60 mL) canola oil
1 large carrot, thinly sliced on the diagonal
1 large red pepper, in 3/4 inch (2 cm) pieces
1 medium zucchini, thinly sliced
1/2 fresh pineapple, peeled and cored, in 1 inch (2.5 cm) pieces
1/2 cup (125 mL) minced green onion tops
1/2 cup (125 mL) salted cashews
cooked brown rice, to serve

Method

Prepare sauce by combining all ingredients in a jar with a tight lid and shaking well to blend.

Chop all ingredients before beginning to cook.

Put cornstarch and pepper in a small bag and shake to blend.

Pat shrimp dry then dredge, a handful at a time, in the cornstarch mixture. Place them on a clean plate, in a single layer. This can be done up to an hour before cooking time; refrigerate shrimp until needed.

When ready to assemble the dish, heat 2 tablespoons of the oil in a wok or large frying pan over medium heat.

Add shrimp to the pan in batches so they are not too crowded and cook, flipping once, until shrimp has turned pink and coating is crispy, about 2 – 3 minutes. Remove cooked shrimp to a clean plate and add more oil as needed. The shrimp can be cooked ahead of time and refrigerated for up to an hour.

When shrimp has been cooked, add a tiny bit more oil to the pan and cook carrots, stirring often, for 2 minutes. Add peppers and cook for 2 minutes more. Add zucchini and cook for 2 minutes.

Return cooked shrimp to the pan and drizzle sauce over top and cook, stirring gently, for 3 – 5 minutes until sauce is thickened.

Serve chicken mixture and sauce over cooked brown rice and garnish with minced green onion and cashews.

 

Eager to make summer last even longer?

Call the Savvy Team on 613-SAVVYCO (728-8926) or order more of your favorite Rosés you have discovered in your Bouquet of Rosés.

Clink & Drink Pink! The Rosé Report

Posted by David Loan

Sunday, July 10th, 2016

The dog-days of summer mean vacations, backyard BBQs and hitting the beach to escape cool down. Whatever you’re doing, you’ll find a glass of these refreshing Rosé wines are both refreshing and delightfully surprising.

Our Savvy Sommeliers discovered five wonderful Rosé wines made in Ontario to feature in this month’s Bouquet of Rosés. Mark our words…you’ll love how they pair with everything that defines your summer:bouquet-of-roses

 Aure Wines White Gamay – award-winning Rosé
– Back 10 Cellars “Rose Coloured Glasses” – this is not a whimpy Rosé!
DiProfio Wines Gamay Rosé– Rich and fruity
– Palatine Hills Pinot Gris – easy drinking (maybe TOO easy!)
– Rosehall Run Pixie – a perfect summer sipping sparkling
Trail Estates Winery Pinot Noir Rose
– A gem from The County

Your Bouquet of Rosés is EXTRA special, as none of the wines are available at the LCBO.

If you would like to order additional bottles or other hard-to-find Ontario wines (we do craft beers, too!), contact me at 613-SAVVYCO (613-728-8926) or debbie@savvycompany.ca.

I’ll be happy to arrange a special delivery for you.

Here’s to summer!

Debbie & the Savvy Team

 

In this Bouquet of Rosés you will find…

~ Tasting notes by Savvy Sommelier, David Loan ~

 

Aure Wines White Gamay VQA 2014Aure Wines White Gamay VQA 2014

$15.95
Beamsville Bench (Niagara)

Did you know? This wine won a Bronze Medal at the 2015 National Wine Awards. Well deserved!

 Savvy Sommelier Tasting Notes: Spicy and savoury, sweet and sour – the descriptors just kept coming as we tasted this. With a peach colour, just tinged with orange, it offers ripe honeydew and rose blossom notes. There’s honey, too, which pairs perfectly with its high acidity. The finish is quite complex, with honey and melon and tangerine.

Suggested Food Pairings: When our Savvy Team got together to sample the wines, Savvy Sommelier Debbie knew just what she wanted with this wine – Prosciutto Wrapped Cantaloupe (very simple recipe follows).

 

Back 10 Cellars ‘Rose Coloured Glasses’ VQA 2015back 10 cellars

$18.95
Beamsville Bench (Niagara)

Did you know? The wine’s fun name was inspired by one of the winery owners’ daughters, who always wears her sunglasses with rose-coloured lenses, “because it makes the world a prettier place”.

Savvy Sommelier Tasting Notes: Blended from Pinot Noir and Gamay, this wine offers the best of both. It has a spectacular pomegranate juice colour and aromas of sour cherry, smoke, watermelon, and mint. The flavours surprise, with candied red fruit, slate and tobacco. Barely off-dry, with medium acidity, it finishes with red cherry notes that won’t quit.

Suggested Food Pairing: Go ahead and challenge this food with big, bold flavours
such as Buffalo chicken wings or ribs slathered in BBQ sauce; this wine will handle it.

 

 

DiProfio Wines Gamay Rosé VQA 2015Di Profio Wines Gamay Rosé VQA 2015

$14.45
Twenty Valley (Niagara)

Did you know? Gamay is best known as the grape of Beaujolais Nouveau, but it has a growing reputation as a true Ontario star! Thriving in our cool climate, Niagara Gamay balances bright, fruity cherry and raspberry notes with lively acidity.

 Savvy Sommelier Tasting Notes: There’s an explosion of red currants when you sip this, tempered with great minerality, orange blossom, and pomegranate. At 13 per cent alcohol by volume, it’s medium-bodied and has a hint of sweetness. It’s a big, complex rosé that’s ready for the dinner table.

Suggested Food Pairing: This will stand up to spicy food, such as Mexican food.

 

 

Palatine Hills Pinot Gris VQA 2015Palatine Hills Pinot Gris VQA 2015

$15
Niagara-on-the-Lake

Did you know? Palatine Hills is located on land that was once a battleground during the War of 1812. An historic artifacts display in their tasting room shows some of the relics found in the vineyards, including officers’ buttons, clay pipes and musket balls!

Savvy Sommelier Tasting Notes: Not labeled as a Rosé, but winemaker Jeff Innes has let the skins of the lightly-purple Pinot Gris grapes bleed into the grape juice giving it a lovely copper colour. This shines with typical Niagara minerality, strawberry and gorgeous pink grapefruit flavours. It reminded us, too, of Juicy Fruit gum. This wine is just off-dry, with a pithy and white pepper finish.

This Pinot Gris is so new that at the time of writing it isn’t even on Palatine Hills’ website yet. You are the first to enjoy it. A true Savvy discovery!

Suggested Food Pairing: This accommodating wine easily accompanies summer dishes ranging from grilled peaches to BBQed Pizza (recipe below).

 

Rosehall Run Pixie VQARosehall Run Pixie VQA

$19.95
Prince Edward County

Did you know? Sparkling wines made by the “Charmat Method” become bubbly through secondary fermentation in a large tank, in contrast to “Champagne Method” where it takes place in the bottle. Either way, bottles are initially capped with beer bottle-like “crown caps”, and more and more winemakers are choosing to leave these easily removed caps in place.

Savvy Sommelier Tasting Notes: Oh, boy, do we love this wine! Blended from Riesling and Chardonnay, it has just enough Zweigelt (one of owner/winemaker Dan Sullivan’s signature grapes) added to give it a lovely gold hued peach colour. The bubbles are light and fun, and this is gently sweet with some bracing lemon acidity for balance. And the flavours! Rhubarb, peach, strawberry, and lots of lemon on the finish.

 Suggested Food Pairing: We’d love to share this with friends in the backyard over a bowl of  Chilled Cucumber Soup – check out our recipe below.

 

Trail Estates Winery Pinot Noir Rosé VQA 2014

$21.95
Prince Edward County

Did you know? Trail Estate is one of the newer wineries to enter the scene in Prince Edward County, and they have wasted no time making a name for themselves. Hildegard & Anton Sproll had just retired from running Sproll’s Fine German Bakery in Kitchener-Waterloo for 30 years.  Then, as the story goes, on a trip to The County, they fell in love with region.  They never intended to start up another business, but…

Savvy Sommelier Tasting Notes: Beautiful pale pink colour. Wild strawberry and an interesting clover flower notes on the nose give only an illusion of sweetness to come. There are hints of cherry vanilla, tangerine, and orange blossom, and a spice one taster thought was cinnamon.

The palate starts slightly sweet vanilla-cherry, with a slight roundness before going to rhubarb and cranberry for a crisp finish. The 6% Gamay adds some nice structure to the 94% Pinot, and the neutral barrel ferment gives that roundness noticed.

Suggested Food Pairings: A very versatile wine that will work with many dishes including summer salads (grilled lettuce), light appetizers, and grilled salmon.

 

 

 

• Rosé Recipe Box •
Summer time favourites enjoy with your Bouquet of Rosés

 

Chilled Buttermilk-Cucumber Soup

Recipe and photo from marthastewart.com
Makes 4 servings

Ingredients Cucmber soup

2 cucumbers (14 ounces or 400 grams total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups (500 mL) buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving

Method

Roughly chop 1 1/2 cucumbers; dice remaining cucumber half.

Place roughly chopped cucumber in a blender with buttermilk and

blend until smooth, 1 minute. Season with salt and pepper.

Divide soup among four bowls and stir in diced cucumber.

Scoop out into bowls and top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

 

Grilled Pizza

Recipe and photo from: Simply Recipes

Serves 4

Following these directions you can make this summer pizza as simple (frozen crust, bottled sauce) or complicated (everything from scratch) as you want.

Ingredientsgrilled pizza

Pizza dough or frozen pizza crust

Olive oil

Standard toppings of tomato sauce, herbs, cheese (fresh buffalo mozzarella is the best!), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni

Some flour or corn meal for dusting the cookie sheet or pizza peel

Method

Make the pizza dough or use prepared pizza dough.

Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.

Shape the pizza dough by flattening it with your hands on a lightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

Once you’ve stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you’ll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.

Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

Slice and serve!

 

Red Curry Lentils

Recipe and photo from Pinch of Yum

Serves 6

Ingredientslentils

1½ cups (300 g) lentils, rinsed and picked over
½ large onion, diced
2 Tablespoons (30 mL) butter
2 Tablespoons (30 mL) red curry paste
½ Tablespoon (4.5 g) garam masala
1 teaspoon (3 g) curry powder
½ teaspoon (1.5 g) turmeric
1 teaspoon (3 g) sugar
1 teaspoon (3 g) minced garlic
1 teaspoon (3 g) minced ginger
a few good shakes of cayenne pepper
1 14 ounce (385 mL) can tomato puree
¼ cup (125 mL) coconut milk or cream
cilantro for garnishing
rice for serving

Method

Cook the lentils according to directions. Drain and set aside.

Melt the butter in a large saucepan over medium high heat. Add the onion and sauté for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.

Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)!

Serve over rice and garnish with cilantro.

 

Prosciutto Wrapped Melon

Recipe from Savvy Company
Photo credit: Pinterest

Serves 8 (hors d’oeuvres)

Ingredients wrapped melon

One cantaloupe
4 oz (112 g) paper-thin prosciutto

Method

Peel and seed the cantaloupe. Cut it into cubes or wedges.

Wrap each piece of cantaloupe with a slice of prosciutto.

Serve and enjoy the rave reviews!

 

Have your fridge full of Rosés all summer long…bouquet-of-roses

Always have refreshing Rosé wines on hand this summer. To order additional bottles of your new-found favourite Rosés from this assortment OR to receive a Bouquet of Rosés next month call the Savvy Team at 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose.

The August Bouquet of Rosés will have a completely different selection of hard-to-find wines.

To order the August Bouquet of Rosés, call the Savvy Team on 613-SAVVYCO (728-8926) or order online www.savvycompany.ca/rose

 Cheers & Enjoy your summer!

Clink & Drink Pink – the latest Rose Report

Posted by Bethany

Monday, June 27th, 2016

We have ants in our pants!  Eager for the school year to be done, to get the camper packed up with gear, and finally hit the road for the beach, cottage or country getaway. Looking for something different to add to the cooler? Why not a bottle or two of rosé wine! bouquet-of-roses

Our Savvy Sommeliers have carefully selected six exceptional wines for this month’s Bouquet of Rosés, each of them brimming with summer appeal and ready for some down time on the deck:

– Chateau des Charmes Rosé Cuvée d’Andree and Sparkling Rosé an elegant tribute to the Bosc Family matriarch and a fun sparkler for any special occasion
Kacaba Vineyards and Winery ‘Rebecca’ Rosé – Brilliant and bold
Pondview Estate Winery Rosé – an Old World classic
Redstone Winery Rosé – busting out of the rosé stereotype
Traynor Family Vineyards Alta Rosé – one-of-a-kind wine from a little-known grape varietal

Your Bouquet of Rosés is EXTRA special, as they aren’t available at the LCBO. If you would like to order additional bottles or other hard-to-find Ontario wines (we do craft beers, too!), contact me at 613-SAVVYCO (613-728-8926) or  debbie@savvycompany.ca.

Cheers….it is summer!

Debbie & the Savvy Team

In this bouquet of Roses you will find

~ Tasting notes by Savvy Sommelier, Bethany Harpur ~

 

Traynor Family Vineyards Alta Rosé VQA 2015 

$25
Prince Edward County

Did you know? Committed to sustainability, Mike Traynor installed a series of Tesla and EV charging ports outside the winery for customers to plug in their electronic or hybrid cars. New this summer, visitors can recharge their own batteries with tacos from the winery’s on-site food truck, Guapo’s Cantina.

Savvy Sommelier Tasting Notes: Made from estate-grown Frontenac Gris, this limited-edition stunner shows off with a brilliant, fiery-sunset copper shine. Aromas of apricot, orange peel, wet stone and traces of cedar are followed by a crisp, light-bodied acidity that’s tangy through the finish. Would make a terrific white sangria or a special sipper for camping with friends.

Suggested Food Pairing: A mixed grill of scallops, shrimp and salmon. Or try your hand at the  Asparagus Tart recipe below.

 

Pondview Estate Winery RoséPondview Estate Winery Cabernet Franc Rosé VQA 2014

$14.95
Four Mile Creek (Niagara)

Did you know? Pondview recently became one of the first wineries in Canada to use a special seal on its icewines to assure customers they have the real deal in their hands. The QR-coded “prooftag” was introduced to combat the growing counterfeit icewine trade in Asia.

Savvy Sommelier Tasting Notes: Old World-style in pale peach flecked with bright orange. A nostalgic bouquet brings midway cotton candy and candied apples to mind. The wine’s high acid produces a lively ‘spritz’ effect on the palate, with flavours of mango, passionfruit and white pepper, and lingering herbs on the finish.

Suggested Food Pairing: Crisp summer salads or grilled sausages would make a great match, or try some crispy Fish Tacos.  Check out the recipe below.

 

Chateau des Charmes Rosé Cuvée dAndrée VQA 2014

2014_Rose_NewLabel$15.95
Niagara-on-the-Lake

Did you know? None other than His Royal Highness The Prince of Wales sipped on Chateau des Charmes elegant Rosé Cuvée d’Andrée! The wine was served during a special dinner held for the Prince at Canada House in London, England, in May of this year.

Savvy Sommelier Tasting Notes: This gorgeous rosé is dedicated to the family matriarch, Madame Andrée Bosc. With deep, coho-salmon colouring and a pronounced nose of strawberries and cotton candy, this Pinot Noir-based rosé behaves like a white wine, with a fuller body and complex structure, even a smidge of earthy tannin on the finish.

 Suggested Food Pairings: Prince Charles may have had it with Arctic char and salmon caviar, but we think it will be just dandy with a Goat Cheese and Mushroom Flatbread.

 

Chateau des Charmes Rosé Sparkling VQA 2012Chateau des Charmes Rosé sparkling

$28.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: New-baby-girl pink, with a lifted nose that brings you back to the corner store and those strawberry-marshmallow candies. Dry, with a mere hint of sweetness, and a distinct taste of smoke and ripe mango fizzing away in a fine mousse of bubbles.

Suggested Food Pairing: Sparklers are famous for being food-friendly. This one will pair nicely with appetizers on the deck: artichoke dip, smoked salmon rosettes or chicken satay.

 Kacaba Vineyards Rebecca’ Rosé VQA 2015
Kacaba Vineyards and Winery ‘Rebecca’ Rosé

$17.95
Twenty Valley (Niagara)

Did you know? To get to the tasting room at Kacaba, you have to cross what’s known as a Bailey bridge—a portable, pre-fab truss bridge invented by the British and first used by tanks to cross the treacherous terrain of battlefields during the Second World War.

Savvy Sommelier Tasting Notes: The 2015 Rebecca Rosé is a blend of Gamay Noir, Cabernet Sauvignon, Syrah and Riesling. It glows with a brilliant raspberry-ruby hue in the glass, while aromas of strawberry jam and spring flowers swirl through your senses. Full bodied, it has a slight suggestion of petrol on the dry finish.

Suggested Food Pairing: Croque Monsieur with grainy mustard, or straight-up grilled cheese.  But go gourmet with some creamy Brie or a nutty Gouda.



Redstone Winery Ro VQA 2015

Redstone Winery Rosé$16.95
Lincoln Lakeshore (Niagara)

Did you know? Named for the rocky, red-clay soil on which the vines grow, Redstone is the brainchild of Moray Tawse, who has established Redstone Winery after the successful venture with the nearby award-winning Tawse Winery.  Both are located in the heart of the Twenty Valley (aka Niagara Escarpment).

Savvy Sommelier Tasting Notes: We all agreed that this wine shatters any preconceptions of what people think rosé should be. The aromas alone are breathtaking: chokecherry, roses, cherries, orange peel and cinnamon candy hearts. This is a very approachable and easy-going wine that would be perfect year-round.

 Suggested Food Pairing: Try out the recipe for Orange & Maple-Glazed Pork Tenderloin from the Looneyspoons Cookbook for a great BBQ dish with this delicious Rosé.

 

 

~ Rosé Recipe Box ~

Summer time favourites enjoy with your Bouquet of Rosés

 

Baked Fish Tacos

Based on original recipe from Shortcuts by WeightWatchers 
Makes 4 servings
Photo credit: MrsDash.com

Ingredientsfish tacos

1 pound firm white fish, cut into inch-thick chunks
1/4 cup mayonnaise
1/2 cup cornmeal
1 tsp lime juice
1/4 tsp each of garlic powder, chili powder, Old Bay seasoning, salt and pepper

Method

Preheat oven to 425º. Coat baking sheet with non-stick cooking spray. 

Mix mayonnaise, spices and lime juice together. Roll pieces of fish in mayonnaise mixture until evenly coated. 

Spread out cornmeal in a shallow dish. Gently press pieces of fish into cornmeal until covered. Place on prepared baking sheet and lightly coat with cooking spray. 

Bake 10 minutes or until browned.

Serve with all your favourite taco toppings, like sliced avocado and pico de gallo!

Orange & Maple-Glazed Pork Tenderloin

Looneyspoons Cookbook
serves 4 to 6

IngredientsLooneyspoons

1 1/2 lbs. pork tenderloin
1/2 cup pure maple syrup (I used sugar free)
2 Tbsp each reduced sodium soy sauce and ketchup
1 Tbsp Dijon mustard
2 tsp grated orange zest
1 1/2 tsp each curry powder and ground coriander
2 tsp minced garlic
1 tsp Worcestershire sauce

Method

Trim pork of all visible fat.  Put pork tenderloins in large, heavy-duty ziplock bag. 

Whisk together all remaining ingredients in a medium bowl.  Pour marinade over pork and seal bag.  Turn bag several times to coat pork evenly.  Marinate in refrigerator for 1 hour or overnight. 

At this point, you can either cook in the oven or BBQ. If in the oven  – place pork and marinade to a small roasting pan or baking dish.  Roast, uncovered, at 350 degrees for 40 minutes.  Pork should be slightly pink in the middle. If on the BBQ – cook on high heat for 20-25 minutes until done. 

Let pork stand for 5 minutes before slicing.  Slice thinly. 

In a small saucepan boil extra marinade into a reduction.  Pour over pork and serve with fresh veggies.

Fresh Asparagus Tart

Recipe & Photo credit:  Canadian Living Magazine
Serves 8 (or more)

This is simple to make and stunning to look at.  This spring tart offers a vegetarian option for a picnic, appetizer or even brunch!

Ingredients

asapargus tart2 bunches (1 lb each) thin asparagus, trimmed
1 pkg all-butter puff pastry, thawed (usually package includes 2 sheets of pastry)
2 Tbsp Dijon mustard
1½ cups shredded Gruyère cheese
½ tsp coarsely cracked pepper
1 egg
1 Tbsp milk

Method 

Line 2 rimless baking sheets with parchment paper or grease. Set aside. 

In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.

Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border.

Arrange asparagus, side by side and alternating ends, on mustard; top with cheese and pepper. 

In a small bowl, beat egg with milk; lightly brush over pastry border.

Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.)

Cut each into 6 to 8 pieces; serve warm or cool.

 

Goat Cheese & Wild Mushroom Flatbread

Photo & Recipe from Domestic Superhero
Makes 2 flatbreads

IngredientsMushroom-and-Goat-Cheese-Flatbread-with-Balsamic-Glaze_thumb

2 large Naan slices, whole
8 oz cremini mushrooms, sliced thinly (or any combination of mushrooms)
1/2 yellow onion, thinly sliced
1/2 tbsp butter
2 oz crumbled goat cheese

Optional glaze:

1/2 cup balsamic vinegar
1 1/2 Tbsp brown sugar
2 tsp dried thyme
1 Tbsp olive oil
salt and pepper

Method

Mix vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Set aside. 

Preheat oven to 400ºF. 

In a large skillet, add butter and melt over medium heat. Sauté mushrooms and onions for 3 minutes, stirring occasionally. Add thyme, salt & pepper, and sauté a few more minutes or until onions are translucent and mushrooms are soft.

Turn off heat and set aside. Brush the tops of the naan with olive oil. Add the mushroom mixture, spreading evenly. Sprinkle goat cheese on top. 

Place flatbreads on a parchment-lined baking sheet and bake for 6-8 minutes, or until cheese is softened.

Keep an eye on it so it doesn’t brown too quickly. Remove from oven, drizzle with balsamic glaze (optional) and serve.

 

Have your fridge full of Rosés all summer long

Rose wine in a Savvy glassAlways have refreshing Rosé wines on hand this summer.  To order additional bottles of your new-found favourite Rosés from this assortment OR to receive a Bouquet of Rosés next month call the Savvy Team at 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose.

The July Bouquet of Rosés will have a completely different selection of hard-to-find wines including:

Aure White Gamay Rosé – Beamsville Bench (Niagara)
Back 10 Cellars Rosé Coloured GlassesTwenty Valley (Niagara)
DiProfio Gamay Rosé Twenty Valley (Niagara)
Palatine Hills Pinot Gris – Niagara-on-the-Lake
Rosehall Run Pixie Sparkling Prince Edward County
Trail Estates Pinot Noir Rosé – Prince Edward County

 

To order the July Bouquet of Rosés, call the Savvy Team on 613-SAVVYCO (728-8926) or order online www.savvycompany.ca/rose

Cheers & Enjoy your summer!

Clink & Drink Pink! The Rosé Report

Posted by Bethany

Friday, May 20th, 2016

Anyone else feeling like they’ve had enough of Sprinter (spring + winter) yet? It was a chilly start to the season, but at long last the flowers are in bloom. And we have the best ones picked out just for you: back again for a third year, we are delivering to you a Bouquet of Rosés!bouquet-of-roses

These blushing beauties are all set for spring or summer sipping, whether it’s out in the garden, on the deck or brunching with friends.

Our Savvy Sommeliers have offered up their tasting notes along with some pairing tips and recipes to help you enjoy each wine to its fullest:


– Devil’s Wishbone Pinot Gris Rosé 
– stunning!
– Casa-Dea Estates Rosé – Memories of Lily of the Valley (the official flower of May!)
– Creekside Estates Rosé – perfect for a picnic
– Good Earth Food & Wine Rosé – spring time in a glass!
– Huff Estates Cuvée Janine – A pretty sparkling wine perfect for your next grand affair
– Tawse Growers Blend Rosé – a classic crisp Rosé you’d think its from France

 

Each Bouquet of Rosés is EXTRA special.  None of the wines are available at the LCBO. If you would like to order additional bottles or other hard-to-find Ontario wines (we do craft beers too!), call the Savvy Team at 613-SAVVYCO (613-728-8926) or cheers@savvycompany.ca

 

 

In this Bouquet of Rosés you will find…

~ Tasting notes by Savvy Sommelier, Bethany Harpur ~

 

Casa Dea Cabernet Franc RoseCasa-Dea Estates Winery Cabernet Franc Rosé VQA 2015

$15.95
Prince Edward County

Care for a round of bocce? If you’re travelling to The County this spring, stop by Casa-Dea and try out this Italian version of lawn bowling on a hand-crafted pitch right beside the vineyards. Made even better with a cool glass of winemaker Paul Battilana’s Rosé.

Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches and lily of the valley, with subtle hints of fresh herbs. Silky texture balanced out with measured acidity and a lengthy finish.

Suggested Food Pairing: Try with Baked Brie & Strawberry Mint Topping – recipe to follow

 

Creekside Cabernet Rose 2014Creekside Estate Winery Cabernet Rosé VQA 2015

$14.95
Beamsville Bench (aka Niagara Escarpment)

Made from 100% Cabernet Sauvignon that was left on the skins for three days before being pressed, this patio pleaser is big, bursting with fruit and ready to enjoy while you kick back and watch the hummingbirds. (Careful though, with a rosé this pink, the hummingbirds might think it’s for them!).

Savvy Sommelier Tasting Notes: Deep blush bordering on red ruby; complex aromas of red currant, cranberry and Twizzlers (yes! That is what our Sommeliers remarked during the tasting panel). Smooth texture with enough oomph and suggestion of tannin to have staying power; finishes dry, with subtle notes of tart strawberries.

Suggested Food Pairing: This is definitely a wine that would be lovely served with roasted duck, turkey or BBQed chicken. As having a turkey feast is not that typical in the heat of the summer, Savvy Sommelier Debbie shares her Mom’s recipe for Turkey Balls to serve as an appetizers, in a picnic or just to have in the freezer on hand for a quick meal.

 

Devil’s Wishbone Winery Pinot Gris Rosé VQA 2015 original_227656-devils-wishbone-winery-pinot-gris-rose-2015-bottle-1461510859

Savvy Special: $19 (reg $22)
Prince Edward County

Look at a map of The County & you’ll see the distinctive wishbone shape where the Bay of Quinte and Adolphus Reach meet at Picton. The “devil” part of this winery’s name comes from the poor soil quality in the area, where early settlers found it nearly impossible to grow anything. Winery owner Paul Gallagher researched that the clay and limestone mixed soil is perfect for growing vines.

Savvy Sommelier Tasting Notes: A colour that reminded all of our Sommeliers of a Ballerina-tutu (!) with an airy nose of fuzzy peaches, wild strawberries and maple sap. Slightly off-dry and juicy with a pleasant, late-spring feel. Absolutely delicious!

Suggested Food Pairing: This wine has a hint of sweetness that will sing alongside a Caramelized Onion Tart like the recipe on the following pages

 


The Good Earth Rose 2014Good Earth Food & Wine Company The Good Wine Rosé VQA 2015

$17.95
Twenty Valley (Niagara)

You’ll know you’ve found the right place when you see the giant fork standing among the vines at Good Earth. And it may not even be big enough, if you want to try everything: enjoy a meal at the bistro amongst the vineyard or take part in a cooking class – life is good!

Savvy Sommelier Tasting Notes: This delicate, petal-soft wine is spring & summer in a glass. The rose water aromatics bring baklava or Turkish delight to mind, while fresh, sweet red berries and crisp acidity balance out every sip.

Suggested Food Pairing: Serve it up with proscuitto-wrapped melon bites or the Grilled Watermelon and Shrimp Salad (recipe follows)

 

Cuvee JanineHuff Estates ‘Cuvee Janine’ 2011 Sparkling Rosé

Savvy Special: $25 (reg $30)
Prince Edward County

Huff Estates not only offers a spectacular range of wines, but is also home to the Oeno Gallery, a showcase of intriguing works from local and international artists. Mark my words, the outdoor sculpture garden will amaze you.

Savvy Sommelier Tasting Notes: Named for winery owner Lanny Huff’s daughter, this 100% Pinot Noir-based sparkler shines with a glowing peach hue; on the nose, pink grapefruit, brioche and tangerine. Mineral-driven, almost smoky, with crisp acidity, a fine mousse and delicate fruit with notes of rhubarb. Elegant celebration wine, in a classic méthode traditionelle style (winespeak: made using the same technique for making French Champagne where the 2nd fermentation takes place in the bottle until ready).

Suggested Food Pairing: Brunch! Think smoked salmon, eggs Benedict, waffles with raspberry coulis. Also a great match with sushi.

 

Tawse 2013 Growers Blend RoseTawse Winery Grower’s Blend  Rosé VQA 2015

Savvy Special: $18.95  (reg $19.95)
Twenty Valley (aka Niagara Escarpment)

Every year, the vineyards on the lower slopes of the Niagara Escarpment come alive with song with the Summer Solstice Concert at Tawse.

Savvy Sommelier Tasting Notes: Candy-apple and grapefruit ruby red, with earthy scents of rhubarb and tinned mandarins. This is a full-bodied wine with lots of character and superbly food-friendly.

Suggested Food Pairing: Think salty and savoury: how about charcuterie and cheese plate featuring Cows Creamery Appletree Smoked Cheddar from our Savvy Cool Curds artisan cheese-o-month-club. This wine will also be delicious with BBQed chicken, pulled pork or ribs.

 

 

~ Rosé Recipe Box ~

Spring & Summer time favorites enjoy with your Bouquet of Rosés

 

Baked Brie with Strawberry Mint Topping

The Complete Canadian Living Cookbook
Makes 10 to 15 servings
Photo credit: DairySpot.com

Baked Brie with strawberry toppingIngredients

1 round (8oz/250g) Brie cheese
1/2 cup (125mL) chopped strawberries
2 Tbsp (30 mL) white wine (rosé would be best!)
1 Tbsp (15 mL) chopped fresh mint
1 Tbsp (15 mL) chopped & roasted nuts – for garnish (optional) 

Method

In bowl, combine strawberries, wine and mint. (Make-ahead tip: cover and refrigerate for up to 8 hours.)

Place Brie on baking sheet; spread with topping.

Bake in 350ºF (180ºC) oven for 5 to 10 minutes or until cheese is softened.

To garnish, sprinkle with nuts (optional)

Serve with warm, sliced baguette or crackers.

 

Caramelized Onion Tart

From Smitten Kitchen, smittenkitchen.com
Makes 10 servings 

Ingredients

Caramelized onion tart1 deep dish pie shell (store-bought, or make your own)
1 1/2 pounds yellow onions (about 4 medium), halved and thinly sliced
1 Tbsp butter
1 Tbsp olive oil
Scant ½ tsp table salt
Pinch sugar
1 cup low-sodium beef, veal or mushroom stock/broth
2 tsp cognac, brandy or vermouth (optional)
Freshly ground black pepper
½ cup grated Gruyere, Comte or Swiss cheese
1 large egg
½ cup heavy cream (half-and-half and milk work too, but cream tastes best)

Method

Melt the butter and olive oil together in a large skillet over medium heat. Add the onions to the pan, toss them gently with the butter and oil, reduce heat to medium-low and cover. Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar and sauté without the lid for about 10 to 15 minutes, until the onions are fully caramelized and have taken on a deep golden colour.

Pour in cognac, if using it, and the stock, then turn the heat all the way up and scrape up any brown bits stuck to the pan. Simmer the mixture until the broth nearly completely disappears, about 5 to 10 minutes. Adjust the salt, if needed, and season with freshly ground black pepper. Let cool until lukewarm.

You can hasten this process by spreading the onions out on a plate in the fridge, or even faster, in the freezer. In a medium bowl, beat the egg and cream together. Gently stir in the lukewarm onions into the custard.

Heat oven to 400 degrees.

Fill prepared tart shell with onion-egg mixture. Ideally, this will bring your filling level to 1/4-inch from the top, however, variances in shells, pans, pan sizes and even onion volume might lead you to have a lower fill line. You can beat another egg with cream together and pour it in until it reaches that 1/4-inch-from-top line if you wish.

Sprinkle cheese over custard and bake 25 to 30 minutes, or until a sharp knife inserted into the filling and turned slightly releases no wet egg mixture. Serve hot or warm, with a big green salad.

Grilled Watermelon and Shrimp Salad

From Savoury Image
Serves 4

Ingredients

May report - watermelon salad1 small watermelon, skin removed, cut into 1-inch thick wheels
¼ cup olive oil
2 Tbsp  olive oil for grilling
1 cucumber, sliced to 1/4-inch rounds (refrigerate to keep cold)
½ cup chopped fresh mint leaves
¼ cup lime juice
2 tsp salt
12-20 large shrimp or prawns, peeled and deveined
¼ cup pumpkin seeds, toasted

Method

Preheat BBQ or grill pan to high.

Brush the watermelon lightly with olive oil to prevent sticking. Lay the slices directly on the grill racks and grill for 2 to 3 minutes. The slices should be easily lifted from the grill. Turn them over and grill on the other side for 2 to 3 minutes. Lightly salt then remove them from the grill and cut into 1 inch sized chunks.

In a large bowl gently toss the warm watermelon with the cold cucumber, mint, lime juice and salt and the 1/4 cup olive oil.

Lightly brush the shrimp with olive oil and grill for 30 seconds per side or until they turn pink or red. Divide the salad between 4 serving plates, top with the shrimp and sprinkle with pumpkin seeds.

 

Turkey Meatballs with Creamy Lemon Pasta

Original recipe & photo credits: Jessica Alba
www.marthastewart.com

Ingredients

Turkey meatballs2 lbs ground turkey
1 cup bread crumbs (Japanese Panko crumbs are ideal)
1/4 cup carrots, shredded
1/4 cup onion, shredded
1/4 cup zucchini, shredded large eggs
2 Tbsp Italian seasoning
1 Tbsp sea salt
2 Tbsp olive oil
¾ cup low sodium chicken stock
Your favorite pasta
1/3 to ½ cup goat cheese to
½ of white or rosé wine
Zest & Juice of 1 lemon 

Method

 In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Add ½ cup chicken broth, cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

In a separate pot, cook your favorite pasta. Once al dante, drain the water & place pasta back into the pot on low heat.  Crumble in goat cheese & stir until melted.  To help the melting, add white wine periodically until a creamy consistency similar to cream sauce that coats the pasta.

To finish the sauce, squeeze the juice of one lemon into the sauce, toss in zest & gently stir.  Plate with a mound of pasta topped with turkey meatballs. 

 

Have your fridge full of Rosé wines all summer long…

Always have refreshing Rosé wines on hand this summer.  To order additional bottles of your new found favorite Rosés from this assortment OR to receive a Bouquet of Rosés next month, by calling the Savvy Team on 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose.

The June Bouquet of Rosés will have a completely different selection of hard-to-find Rosé wines including:

Château des Charmes Sparkling Rosé, Niagara-on-the-Lake
Château des Charmes Cuvée André Rosé, Niagara-on-the-Lake
Kacaba Vineyard Rebecca Rosé, Beamsville Bench (Niagara Escarpment)
Pondview Estates Cabernet Franc Rosé, Niagara-on-the-Lake
Redstone Estate Rosé, Beamsville Bench (Niagara Escarpment)
Traynor Family Winery & Vineyard Rosé, Prince Edward County

To order the June Bouquet of Rosés, call the Savvy Team on 613-SAVVYCO (728-8926) or online at www.savvycompany.ca/rose 

Cheers & Enjoy your summer!

 

 

 

The summer heat wave is coming!

Posted by Debbie

Monday, May 9th, 2016

It’s that time of year again…time to Clink & Drink Pink! With the longer days, tulips bursting & the temperature rising, all the signs are that summer is around the corner. And we can’t wait!

Rose wine in a Savvy glassTo jump start the summer sipping season, make room in your fridge for another sign of summer – Rosé wines. Refreshing, dry, crisp & delicious, there is a Rosé wines for absolutely everyone.

You may have noticed at your local LCBO that the store shelves have ‘changed’ colour. More shades of pink are now available. With so many to choose from, where do you start?

Enter in stage right: Bouquet of Rosés. It’s our new & improved Savvy Sommelier service this summer – a different assortment of Rosés wines each month – all are made in Ontario and you won’t find them at the LCBO. Why? These wines are made in small batches and frankly, they are so good that the winery sells out of them – quickly.

Our Sommeliers started thinking about summer in the middle of the freezing cold. We have been chatting with winemakers about their Rosé wines and as soon as they are ready, cases have been set aside for us to feature in our Bouquet of Rosés.

Every month is different!

Our Sommeliers have tasted and tested all of the Rosés and have picked the best of the crop. Every month we are offering a different assortment of wines for you to enjoy. New this year, we are offering 2 sizes of ‘Bouquets’ – a small one (contains 6 different bottles of Rose wines) and a large bouquet (2 bottles of each of the 6 featured Roses.) You can order month by month or auto-magically have a bouquet delivered each month all summer long. Yup, its PINK MAGIC!

What to serve with Rose wines?

A few suggestions our Sommeliers blurted without hesitation when the question was asked:  a book, a sunset, picnic lunch, grilled shrimp, strawberry spinach salad, BBQed burgers…even pork chops.  How’s that for anything goes!

As you can see, pretty much any summer time favorite food can go with Rosés wine. Even a thick BBQed steak – try it!

Summertime reading

To give you even greater enjoyment of this year’s crop of Rosé wines – with every monthly bouquet, we will publish “The Rosé Report”. May sound formal for a not-so-formal drink, yet it is full of our Savvy Sommeliers’ tasting notes, tidbits about the featured winery & winemaker and best of all…our favorite summertime recipes for you to try when you have a bottle of Rosé chilling in your fridge.

For starters, here is one of Debbie’s favorite – Watermelon & Black Olive Salad. Serve as a salad or as a different twist on skewers, this is delicious with any Rosé wine – from light to medium bodied, from pale pink or almost red.  Here’s to summer! I’ll drink to that!

 

Watermelon Black Olive Salad

From Savvy Sommelier Debbie’s kitchen
Serves many

Ingredients

Watermelon & olive salad4 cups seedless watermelon cut in ½ inch cubes
1/3 cup chopped black olives
1/3 cup chopped green onions

For Vinaigrette

1 Tbsp 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 store).
1 tsp sugar
1 tsp salt
½ tsp freshly ground black pepper
2 Tbsp rice vinegar
¼ cup olive oil

Method

Place cubed watermelon, olives & onions in a large salad bowl & set aside.

Mix together all ingredients for vinaigrette.  Gently toss vinaigrette to cover watermelon mixture

Chill until ready to serve.

This can be enjoyed as a 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!

 

Get it before it’s gone!

May’s Bouquet of Rosés is only available to order until Sunday May 15th. Place your order with us – call us on 613-SAVVYCO (728-8926) or order online – and we’ll deliver your Bouquet of Roses to your home, office, even cottage…and shipping is FREE.

Click & pick a small or large bouquet…then kick back on your lawn chair to enjoy the summer!

It’s time to Clink & Drink Pink!

 

 

 

 

Rosé Rules for Thanksgiving

Posted by Debbie

Tuesday, October 6th, 2015

Which wines will you be serving this Thanksgiving weekend? Harvest moon has certainly changed the weather to cooler autumn temperatures but…did you know rosé wines are considered by many – including our Savvy Sommeliers – the best wines to serve with any Thanksgiving feast. With the myriad of fresh-out-of-the-garden ingredients, rosé wines rule the Thanksgiving table whether roast turkey, ham or pork is on the menu.

dozenroses_180pxIn this month’s One Dozen Rosés, you will find a delicious assortment of rosé wines crafted in Ontario. Our team of Savvy Sommeliers tasted numerous bottles and hand-picked this selection. Grab your corkscrew or pop that cork on these rosé wines to enjoy as the leaves are turning a whole new gamut of pink hues.

Only $199 & shipping is FREE!

You don’t even have to get out of your chair!  Click & order >>

And in the Rosé Recipe Box below, we collected interesting recipes to pair well with these wines.

We always welcome feedback & input. Tell us what you think of this One Dozen Rosés on Twitter @SavvyCompany or @SavvyWines or post a note on our Facebook page www.facebook.com/savvycompany. We’re on Instagram now too! www.instagram.com/savvycompany.ca

Cheers to you & your family over Thanksgiving!
Debbie and the Savvy Team
www.savvycompany.ca

 

In this case of One Dozen Rosés you will find…

 

Rosehall Run Pixie

Roséhall Run Pixie Sparkling Rosé

$17.95
Prince Edward County

Sometimes a look says it all. A sip of this wine frequently brings a smile. “It’s a happy wine”, commented Savvy Sommelier Eva. It is so easy to drink…that it is hard to put down.

Savvy Sommelier Tasting Notes: Roséhall Run’s winemaker & winery owner – Dan Sullivan – blended Riesling, Chardonnay and Zwiegelt grapes to create this one-of-a-kind mouthwatering sparkling wine. Aromas & tastes of wild strawberries, juicy watermelon with zesty hints of lime & rhubarb. The nice clean finish is dry with a crispness that lingers until the next sip…and the next…and the next…

Suggested Food Pairing: This is a bubbly for any – make that every – occasion. An excellent wine to pop open when friends come over unexpectedly, or those nights when you pick up an assortment of sushi or pack for a picnic. Here is a perfect food & wine combo – Thai Long Bean Salad – from our foodies friends at Ontario Culinary Tourism Alliance.

Rosehall Run 2013_Just_One_Rose_v2 (2)Roséhall Run Just One Rosé VQA 2014

$17.95
Prince Edward County

Roséhall’s winemaker Dan Sullivan does it again! He shows off his talent for making fine wines in ‘The County’.

Savvy Sommelier Tasting Notes: A gorgeous salmon colour in the glass makes way for delicate yet zippy aromas & tastes of rhubarb, cranberry, sour cherry, floral & citrus (think pink grapefruit).

Suggested Food Pairing:This light bodied & delicate wine can easily be overpowered with food, so chill for about 30 minutes in the fridge then uncork this bottle(er…we should say unscrew the cap) to sip on its own. If you are peckish, here are some pairings: smoked salmon, chilled shrimp or a spinach salad. For something a bit bolder in flavour, here’s a recipe for Fire Roasted Root Vegetable that is a twist for fall.

 

RoseCuveedAndree2012Chateau des Charmes Cuvée d’Andrée Rosé VQA 2014

$14.95
Niagara-on-the-Lake

Who is Andrée? She is the winery matriarch. A vibrant personality and Bosc family member, this wine captures her joie de vivre.

Sommeliers Tasting Notes: A vibrant watermelon colour, this wine is a classic ‘old school’ Rosé wine from the moment it is poured into your glass. The striking pink colour makes a statement. Made from Pinot Noir, aromas will remind you of fresh strawberries, cranberries, even juicy watermelon that continues into the fresh taste with an added zing of lemon on the finish that makes you want another sip…and another!

Suggested Food Pairings: This would be perfect for roast ham, turkey with cranberry sauce & your favorite Brussel sprout recipe or here is a neat recipe for turkey left overs Warm Sweet Potato Jerk Chicken Salad (substitute chicken for turkey)


The Good Earth Rose 2014The Good Earth Rosé VQA 2014

$17.95
20 Valley (Niagara)

An interesting dinner table convo starter: Good Earth used advanced optical sorting equipment – new technology used in Niagara – to have the cleanest Cabernet Franc grapes possible for this wine.

Sommeliers Tasting Notes:  This is the fullest bodied wine in your ‘bouquet’. Cherries, cherries and more cherries! Ok, with some strawberries and a zip of mint that makes a joy to drink.

Suggested Food Pairing: In the Recipe Box below we pulled out a Roasted Red Pepper Tart to pair with this wine. Other dishes that would be a great match –grilled pork tenderloin, turkey (of course!) or a cheesey linguine dish (with ham and peas would do the trick!)

 

Fielding RoseFielding Estates Rosé 2014

$15.95
Beamsville Bench (Niagara)

Sommeliers Tasting Notes: Let your mind wander back to your childhood to pull out memories of sweet and sour candy like gummy bears and juicy fruit gum. Add to those thoughts fresh over ripe juicy raspberries! This rosé wine is loaded with delicious flavours that conjure up great memories.

Suggested Food Pairing: One dish we can’t get enough of is Fish Tacos. Restaurants, bistros even food trucks are battling it out to make the best in town. Get into the action and mix up your favorite combo of fish & fresh ingredients using this recipe from Taco Farm as a guide.

 

 

Pondview Cabernet RosePondview Cabernet Franc Rosé VQA 2014

$14.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: How can you make summer linger longer? Drink Rosé wine – this one will definitely do the trick! Pink salmon in colour with refreshingly youthful aromas of cranberry and strawberry. The cranberry aroma also comes across on the palate along with pink grapefruit and a hint of rosé petals. This medium bodied wine has great acidity along with a crisp mouth feel and a medium length cranberry finish.

Suggested Food Pairing: Enjoy all on its own or pair with a garden fresh salad, lamb burgers or cheese, paté and charcuterie. Our long time Savvy Selections subscriber Susan Lunn offers her family favorite Seafood Chowder recipe to enjoy with this rosé wine.

 

~ Rosé Recipe Box ~

Fall favorites to enjoy with your One Dozen Rosés

 

With Roséhall Run Pixie

Thai Long Bean Salad

From OCTA’s staff – Agatha Podgorski
Serves 4

“At this time of year, I have a glut of garden fresh tomatoes, cucumbers and green beans. I’m all over the tart and spicy Thai-inspired salad! It’s got just the right amount of heat, some decent crunch and it pairs perfectly with anything done on the barbeque.”
–Agatha Podgorski, OCTA Communications & Membership Manager

Processed with VSCOcam with a5 preset

Ingredients

2 dried chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, chopped fine
9 long beans or handful of green beans, cut into 2 1/2′
2 cucumbers, coarsely chopped into 1′ pieces
6 tomatoes, coarsely chopped into 1′ pieces
2 Tbsp crushed, roasted, unsalted peanuts
2 Tbsp Thai fish sauce
2 Tbsp fresh lime juice
¼ lime, cut into 3 wedges

Method

Mix together fish sauce, lime juice, sugar, garlic and chilies.

Add green beans and cucumber to dressing. Stir and crush lightly with back of spoon.

Add tomatoes, stir to combine.

Let marinate for 10 minutes. Stir in peanuts.

 

With Roséhall Run Just One Rosé …

Fire Roasted Root Vegetables

From Chef Tom Wade at Farmhouse Tavern
Serves 8

OCTA Fire roasted root vegetablesIngredients

3lbs small carrots with tops
1lb fingerling potatoes
2 Tbsp canola oil
1 garlic clove
3 tbsp pine nuts
½ cup (packed) fresh basil leaves
¼ cup finely grated Parmesan
½ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Method

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Cut each jalapeño in half-length wise. Remove seeds and ribs, but leave on the stems. Be careful not to rub your eyes! (a rookie mistake!).

Mix cheeses together in a bowl until evenly blended.

Fill each jalapeño half with the cheese mixture – like a little pepper boat.

Gently wrap each stuffed pepper half with a half slice of bacon. You may need to secure it with a tooth pick if the slice of bacon is too short.

Arrange bacon-wrapped peppers on the prepared baking sheet. Bake in the preheated oven until bacon is crispy, about 15 minutes.

 

With Chateau des Charmes Cuvée Andrée Rosé

Warm Sweet Potato Jerk Chicken Salad

From Ontario Culinary Tourism Association
Serves 4

Here’s the perfect use-what’s-in-the-fridge dish. This taste-tested dish combines sweet, spicy, and salty with various textures, my favourite way to go. This warm, hearty salad is perfect for the fall when it’s getting a little cooler out and the Summer leafy salads are just not serving their purpose anymore. The candied walnuts and blue cheese are the real stars in this one, though, providing the added crunch as well as savoury flavors that elevate the sweet potato while offsetting the spice from the jerk. Enjoy!

OCTA Warm Sweet Potato Jerk Chicken SaladIngredients

2 chicken breasts, boneless/skinless
2 sweet potatoes, diced
2 cups kale, chopped
1 cup crumbled Blue Buffalo Cheese
½ Tbsp Dijon mustard
½ cup plain or candied walnuts
½ lemon, juice
¼ cup pumpkin seeds
¼ cup flat leaf parsley, chopped
¼ cup sunflower oil
Salt and pepper to taste

Method

Marinate the chicken breasts (12 hours is perfect) in your favourite jerk seasoning or create your own, making sure to include scotch bonnet peppers, fresh thyme, and allspice.

Bake the chicken breasts in a preheated 350F oven for 25-30min, let cool and then cut into cubes.

Peel, cube, and boil the sweet potatoes then drain and throw the kale on top to wilt while you’re preparing the rest of the salad.

Whisk the lemon juice, sunflower oil, and mustard into a large bowl.

Add the warm sweet potatoes, chicken, kale, and pumpkin seeds, and parsley into the large bowl with dressing; toss and add salt and pepper to taste.

Sprinkle over the plain or candied walnuts (or candy your own: heat a knob of butter with ½ cup of brown sugar and ¼cup maple syrup, toss in a cup of walnut, give is a stir, then pour out and let cool on parchment)

 

With Good Earth Rosé

Roasted Red Pepper Tart

From Chef Nathan Young
Serves 4

Always looking for fresh and delicious recipes to serve to your vegetarian friends? Well, thanks to the team at Ravine Vineyard Restaurant — here’s a keeper! Extra super bonus – you can find hydroponically grown peppers and eggplants all year round by visiting greenhouses across Ontario.

As of January 5th 2015, Executive Chef Ross Midgley has taken over the kitchen brigade at Ravine Vineyard. Born and raised in Prince Edward Island, Ross attended The Culinary Institute of Canada.

He has held positions in some of Ontario’s most renowned restaurants including The Globe Restaurant, Tiara at Queen’s Landing and four years as Sous Chef for Hillebrand Estates. In 2011, he was hired by Canadian food icon, Jamie Kennedy, to open Windows, continuing his love for Niagara’s seasons in his menus. Ross returned to Niagara-on-the-Lake as Executive Chef for the last busy season at Stone Road Grille.

He shares a common vision with Ravine, which is to create menus with locally sourced and organically inspired ingredients. We’ll toast to that!

OCTA Roasted red pepper tartIngredients

1 whole eggplant
3 whole red peppers
1 sheet prepared puff pastry
1 Tbsp sheep’s milk cream cheese (try Monforte)
2 Tbsp eggplant puree
4 Tbsp roasted red peppers

Method

Roast papers whole in the oven at 450F for 20 minutes or until the skin states to blister. (Peel and seed peppers then cut into thin strips and set aside)

Cut eggplant in half and brush the flesh with olive oil, season with salt and pepper. Roast for 35 minutes at 425F.

Scoop out the flesh of the eggplant and puree in a food processor until smooth.

Cut a circle of puff pastry using a cookie cutter and spread eggplant puree in the middle of the tart, pile red pepper on top of the puree. Bake tart for 15-20 minutes at 435F until puff pastry is golden brown.

Top tart with Monforte sheep’s milk cream cheese.

 

With Fielding Estates Rosé…

Fish Tacos

From TACO FARMERS
Serves 2

Taco Farm is an interpretation of Canada’s Mexico; they are not Mexican, El Salvadorian or even Latin American; they are farmers, TACO FARMERS!

As TACO FARMERS they support small, local farms. They stock their shelves the same way we do at home, and they make everything in house. TACO FARM is a collaboration between Ryan Good of Chainsaw and Nick and Nat Benninger of Uptown 21 – both restaurants located in Waterloo It’s just one of the Feast ON Certified reasons to visit KW – soon!

Ingredients

1lb Tortillas (try Fresh Taco Farm)
Manic Chili Banger, or hot sauce of your choice

OCTA Fish TacosFor Fried Fish

1lb yellow perch
1 Tbsp chopped cilantro
1 Tbsp lime juice
Salt and pepper to taste
1 cup Masa1 Tbsp paprika
1 Tbsp garlic powder
2 cups yellow corn flour
1 cup corn starch
1 Tbsp baking powder
1 can soda water
4 cups canola oil
Salt & pepper to taste

For Crudito

2 cups shredded cabbage
1 cup shredded carrots
2 Tbsp apple cider vinegar
Salt to taste

For Farm Sauce

1 cup Crema La Vaquita
¼ cup chopped green onion
1 Tbsp lime juice
1 Tbsp dry chipotle
1 Tbsp Mexican cinnamon
1 Tbsp cumin
Salt to taste

 

With Pondview Cabernet Rosé

A Taste from Home: My Mom’s Seafood Chowder

From the kitchen of Susan Lunn –
CBC Reporter (originally from Bedford, NS)
Serves 8

Mom would always serve this when I went home to visit…and we would fight over the leftovers!

Ingredients

1.5 lbs of fresh fish, filets (haddock preferably)
1.5 lbs chowder mix (shrimp, scallops etc – go to a good fish monger for this)
1 tin lobster of claws & tails
6 potatoes peeled and diced1 onion, coarsely chopped
1 tin Carnation Milk (the secret to this recipe! Every Nova Scotian has some in their pantry)
1 litre homogenized milk (tip: don’t do skim!)
Salt& Pepper
Lemon pepper parsley, chopped (My Mom used dried)
Butter

Additional items that can added:
1 tin crab meat
1-2 carrots, cut into coins (for colour)
Fresh coriander, chopped
Dash of Refined Olive’s Persian Lime infused Olive Oil to finish

Method

Melt butter (a few Tbsp) into a large pot. Add potatoes and onion. Sautée until soft. Lay fish filets over the vegetables, add in chowder mix & lobster, then pour water over top – enough to cover fish and vegetables.

Add salt and pepper. Simmer until cooked.

In a separate pot, bring both milks to a warm temperature. Add to main pot of vegetables & fish. Simmer for half an hour. Add parsley and lemon pepper to taste.

Serve with crusty white dinner rolls – preferably the ones from Sobeys (a NS company – of course!)

Savvy Company ice bucket of roses croppedThat’s a wrap!

Our Savvy Sommeliers definitely drink Rosé wine year round, yet sometimes these wines are so popular that inventory runs out before the summer sunshine.

We will be offering One Dozen Rosé next year – kicking off in May 2016 – with an entire new One Dozen Rosés bouquet to enjoy. In the meantime, call on the Savvy Team to order additional bottles of your new found favorite Rosés featured in any of our Rosé Reports. Simply call us on 613-SAVVYCO (728-8926).

Continue to have fine Ontario wines delivered.

Throughout the year we are happy to arrange hard-to-find Ontario wines shipped right to your door for a special event or to have on hand. Consider us your own Personal Sommelier! We are just a phone call away 613-SAVVYCO (728-8926).

Cheers & Happy Thanksgiving!

 

 

 

Clink & Drink Pink with Rosé wines from Vieni, Vineland & Greenlane

Posted by Debbie

Monday, August 24th, 2015

As Summer rolls along you’ve still got lots of time to enjoy Rosé wines from across Ontario and we have made it easy for you with a bouquet of One Dozen Rosés…wines that is. Each month this summer we are offering a different assorted case of Rosé wines for you to sample & enjoy, along with recipes to enjoy with the different wines .

dozenroses_180pxWatch this spot for weekly updates to our Rosé Report.  Our Savvy Sommeliers take the guess work out of what taste is bottled up in each pretty pink bottle. Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés as well as great recipes that we feature to help make your summer wining & dining easy.

Keep calm & carry on with summer! Order One Dozen Rosé now >>

 

Featuring Rosé wines from
Vieni, Vineland & Greeenlane…

 

Vieni Momenti Rose SparklingVieni Estates Momenti Rosé Extra Dry

$16.95
20 Valley (Niagara)

Sommeliers Tasting Notes: If this wine could speak, it would say “let’s party!”. Bright cream soda like colour, crisp with tastes of cherry & cranberry wrapped up with a whiff of fresh bread. The refreshing acidity is delicious, while the mousse & fine bubbles make this a great crowd pleasing wine.

Food Pairing Suggestions: Here is a fun (not to mention eye catching) hors d’oeuvre to serve at your next party – Bacon Wrapped Jalapeno Poppers. If you are not a fan of jalapenos, try bacon wrapped scallops or put out a charcuterie plate with this bubbly.


Vieni Alleria Rose WineVieni Alleria VQA 2012

$13.95
20 Valley, Niagara

Sommeliers Tasting Notes: An interesting blend of Riesling & Pinot Noir, this light salmon wine has subtle floral notes with a dash of white pepper. With your first sip, you’ll remark on the vibrancy of acidity that will either quench your thirst or smooth out when you enjoy with food.

Food Pairing Suggestions: This is definitely a picnic wine. Easy drinking, especially perfect for those who are white wine lovers, this wine would be delicious with hummus, tabbouleh, green salads or smoked salmon. Simply, chill, sip & enjoy.

 

Greenlane roseGreenlane Rosé 2013

$15.95
Beamsville Bench, Niagara

Sommeliers Tasting Notes: Summertime in a glass! Refreshing notes of strawberry & rhubarb…but not tart. This wine is dry, crisp with a light sweetness. Smooth custard like mouthfeel, it is a delicious & well balanced wine.

Food Pairing Suggestions: when pairing with food, it is good to accentuate the dominant flavour – in this case rhubarb. Make your favorite rhubarb dish like the Rhubarb Salad we have in the Rosé Recipe Box on the following pages. If you’d rather accentuate the strawberry taste then serve with the Perch with Strawberry Salsa.

 

Vineland Rose The Game Changer 2014Vineland Estates The Game Changer VQA 2014

$16.95
Vineland, Niagara

Sommeliers Tasting Notes: A blend of 80% Cabernet Franc with 20% Cabernet Sauvignon this pretty salmon colour has bright refreshing acidity, floral & berry aromas that continue into the taste. There’s a base of minerality that makes this medium bodied rosé so delicious. Imagine the remarkable red wine that could be created if they took the same grapes and let them sit on the skins long (with the juice).

Food Pairing Suggestions: Our friend Chef Brad Long shares in our Rosé Recipe Box his Fast Poaching Lil Fish recipe which would hit top marks with this wine. If fish is not your forte, then try with light dishes like prosciutto & asparagus, lemon roasted chicken, corn chowder…or a summer salad.

 

~ Recipes to enjoy with your One Dozen Rosés ~


With Vieni Momenti Sparkling Dry Rosé…

Bacon Wrapped Jalapeño Poppers

Bacon Wrapped Jalapeno PoppersFrom Ontario Culinary Tourism Association
Serves 10

Take your patio party up a notch with these homemade jalapeño poppers. They make excellent party food and are a fun way to spice up mood at your next soiree (see image at right, photo credit: OCTA)

“Spicy, cheesey AND wrapped in bacon? Has there ever been a more perfect food? If you’re feeling particularly industrious, pop these on the grill and flip them every couple minutes. They need to be watched in the oven though, as the cheese can be particularly mischievous! One last tip? Make twice as many as you think you’ll need. Trust me.”

Ingredients

12 jalapeño peppers
½ cup cheeses of choice – try half cheddar, half chevre mix
12 slices bacon

Method

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Cut each jalapeño in half-length wise. Remove seeds and ribs, but leave on the stems. Be careful not to rub your eyes! (a rookie mistake!).

Mix cheeses together in a bowl until evenly blended.

Fill each jalapeño half with the cheese mixture — like a little pepper boat.

Gently wrap each stuffed pepper half with a half slice of bacon. You may need to secure it with a tooth pick if the slice of bacon is too short.

Arrange bacon-wrapped peppers on the prepared baking sheet. Bake in the preheated oven until bacon is crispy, about 15 minutes.

 

With Vineland The Game Changer…

Fast Poaching Lil’ Fish

Fast poaching lil FishFrom Chef Brad Long
Serves 4

Chef Brad Long is recognized as one of the top chefs in Canada. His talents are highly acclaimed by some of the country’s toughest food critics – VQA Restaurant Awards of Excellence and Globe and Mail Top 10 restaurants of the year.

Currently Long is chef and owner of Café Belong and Belong Catering. He is a Co-host of the Food Network Canada smash hit Restaurant Makeover and is currently in post-production of a new provocative food documentary.

Ingredients

3 lbs trout filets, skin on
1L water
1 onion, chopped
1 clove garlic
1 lemon, cut into four
3 bay leaves
1 sprig of thyme
2 ribs celery (optional)
½ bulb fennel, chopped (optional)

Method

Begin by removing any remaining pin bones left in your fish filets. Tweezers work best for this job.

Portion your trout in even, one per person pieces. Lay trout skin side down in a greased square sided pan, do not pile or overlap. Set aside.

Preheat oven to 350F.

Place water, onion, garlic, lemon, bay, thyme and celery/fennel, if using, in a stock pot. Bring it to a boil. Once boiled, salt generously. It should taste like a slightly too salty soup.

Reheat (or cool) liquid to 175F – use a thermometer. Once it reaches the correct temperature pour over fish filets until all pieces are covered.

Place pan in preheated oven and bake for 4-7 minutes. For a medium rare fish cook it less time. For a well done piece of fish, use the full 7 minutes.

To serve, gently lift the portion of fish from the broth with a wide, flexible fish spatula. Briefly drain on a clean cloth and then onto the plate.

With Greenlane Rosé

Rhubarb & Radish Salad

From Ontario Culinary Tourism Association
Serves 4

Think you know your rhubarbs? Hothouse-grown rhubarb is light pink and often has these unmistakable, almost florescent yellow leaves. Field-grown, which will appear in a couple weeks, is a more vibrant red color. Both are equally delicious, so get yourself to market now!

Rhubarb radish saladIngredients

1 bunch radishes, cut into matchsticks or thin rounds
2 large rhubarb stalks, cut into matchsticks or ribbons
1 shallot, very thinly sliced
1 cup mint leaves
½ tsp finely grated lemon zest
1½ tsp fresh lemon juice or apple cider vinegar
¾ tsp honey
¾ tsp Dijon mustard
2 Tbsp olive oil

Method

Whisk lemon zest, lemon juice, honey, and mustard in a large bowl to blend. Whisking constantly, gradually add oil and whisk until emulsified. Season with salt and pepper.

Add radishes, rhubarb, shallot, and mint to bowl and toss to coat.

Taste and season with salt and pepper.

 

Clink & Drink Pink all summer long!

Have refreshing Rosé wines in your fridge while the summer sun shines. To order additional bottles of your new found favorite Rosés from this assortment calling Savvy Team on 613-SAVVYCO (728-8926). OR, continue to receive One Dozen Rosés in September – a completely new selection of hard-to-find Rosé wines. To order, call us or visit www.savvycompany.ca/rose.

Here is a sneak peak of the wines that will be in September’s bouquet:

-Château des Charmes Rosé VQA 2014, Niagara-on-the-Lake
-Good Earth Winery Rosé VQA 2014, Beamsville Bench (Niagara)
-Megalomaniac Pink Slip Rosé VQA 2014, Beamsville
-Rosehall Run One Rosé VQA 2014, Prince Edward County
-Rosehall Run Pixie Sparkling, Prince Edward County
Trail Estates Rosé, VQA 2014, Prince Edward County

-…and a few other bottles.

Order your One Dozen Rosé at
www.savvycompany.ca/rose

 

 

 

 

Summer is far from over! Clink & Drink Pink

Posted by Debbie

Friday, August 14th, 2015

Pour a glass of refreshing rose to quench your thirst and beat the heat. In this month’s One Dozen Roses there are outstanding wine-finds made right here in Ontario. Our team of Savvy Sommeliers have tasted numerous bottles to hand-pick this selection.

Grab your corkscrew or crack open the seal on these rosé wines and enjoy with a picnic, serve with lunch or better yet…sip while you watch the sunset, or even shooting stars!

Each rosé wine is unique, so here is the August Rosé Report, where our Savvy Sommeliers share with you their tasting notes for each wine in your assortment along with some easy summertime recipes from our kitchen to yours.

All this for less than $200 & shipping is FREE!

Enjoying Rose wines is easy – you don’t even have to get off your lawn chair!

Click to order One Dozen Rosés >>

 

In the August case of One Dozen Rosés you will find…

 

Vieni Momenti Rose Sparkling

Vieni Estates Momenti Extra Dry Rosé

$16.95
20 Valley (Niagara)
1 bottle

Sommeliers Tasting Notes: If this wine could speak, it would say “let’s party!”. Bright cream soda like colour, crisp with tastes of cherry & cranberry wrapped up with a whiff of fresh bread. The refreshing acidity is delicious, while the mousse & fine bubbles make this a great crowd pleasing wine.

Food Pairing Suggestions: Here is a fun (not to mention eye catching) hors d’oeuvre to serve at your next party – Bacon Wrapped Jalapeno Poppers. If you are not a fan of jalapenos, try bacon wrapped scallops or put out a charcuterie plate with this bubbly.

 

2014_WHITE_GAMY_0Aure White Gamay VQA 2014

$13.95

While called White Gamay, it is strictly speaking, a white wine made from a red grapes. The Gamay Noir grapes are the signature varietal originating from the Beaujolais appellation in France. It is traditionally a deep ruby-red hued wine so, naturally, when vinifying this wine with very limited skin contact, some of that pink hue comes through into the juice during the winemaking process. Take a sip and you’ll find all the qualities of a ripe Gamay grape without the tannins. Dry and crisp, it is a delicious summer sipping wine.

Sommeliers Tasting Notes: Alluring aromas of ripe wild strawberries, cherry and a touch of lemon grass loom from the glass. Expressions of strawberry, pink grapefruit and lemon zest come through more on the palate, ending with a crisp refreshing finish.

Suggested Food Pairings: Quite versatile! This wine makes for a terrific pairing with a summer salad. Try it with strawberry topped Greek salads, or simply enjoy as a plain ol’ 2 o’clock patio wine.

 

 

Casa Dea Cabernet Franc Rose 2013 Casa-Dea Cabernet Franc Rosé VQA 2014

$15.95
Prince Edward County

Sommeliers Tasting Notes: Crafted using Cabernet Franc grapes and giving just enough skin contact to give a beautiful cotton candy pink hue. Fresh raspberries & red currants waft from the glass with the raspberry taste continues as you sip. In true fashion with wines made with Prince Edward County grapes there is a minerality about the wine that is laced with acidity.

Food Pairing Suggestions: It is tomato season! If you grow them in your backyard, you’re probably looking for different recipes to use up your never ending crop. This wine would be delicious with this easy Leek & Tomato Tart. Other food pairings for this wine would include kale salad, grilled salmon or even steamed mussels.

 

 

Devils Wishbone Pinot Gris Rosé VQA 2013

$20.00
Prince Edward County

Sommeliers Tasting Notes: This light salmon coloured wine is a gem. “Each sip says summer”, commented Patti when she sampled this wine. Reminders of fresh juicy peaches, apricots, and even crunchy roadside apples with a hint of straw. There is a medium acidity that makes this wine a joy to drink. 

Food Pairing Suggestions: “It’s a 3 o’clock Rosé”, says Savvy Sommelier Eva. Sipping this wine mid-afternoon sounds perfect! On its own, with a picnic or a delicious fish dish such as Perch with Strawberry Salsa.

 

Greenlane Rosé VQA 2013

$15.95
20 Valley (Niagara)

Sommeliers Tasting Notes: Summertime in a glass! Refreshing notes of strawberry & rhubarb…but not tart. This wine is dry, crisp with a light sweetness. Smooth custard like mouthfeel, it is a delicious & well balanced wine.

Food Pairing Suggestions: when pairing with food, it is good to accentuate the dominant flavour – in this case rhubarb. Make your favorite rhubarb dish like the Rhubarb Salad we have in the Rosé Recipe Box on the following pages. If you rather accentuate the strawberry taste serve with the Perch with Strawberry Salsa.

 

Vieni Alleria Rose WineVieni Alleria 2012

$13.95
20 Valley, Niagara
1 bottle

Sommeliers Tasting Notes: An interesting blend of Riesling & Pinot Noir, this light salmon wine has subtle floral notes with a dash of white pepper. With your first sip, you’ll remark on the vibrancy of acidity that will either quench your thirst or smooth out when you enjoy with food.

Food Pairing Suggestions: this is definitely a picnic wine. Easy drinking, especially perfect for those who are white wine lovers, this wine would be delicious with hummus, tabbouleh, green salads or smoke salmon. Simply, chill, sip & enjoy.

 

Vineland Rose The Game Changer 2014Vineland The Game Changer VQA 2014

$16.95
Vineland, Niagara

Sommeliers Tasting Notes: A blend of 80% Cabernet Franc with 20% Cabernet Sauvignon this pretty salmon colour has bright refreshing acidity, floral & berry aromas that continue into the taste. There’s a base of minerality that makes this medium bodied rosé so delicious. Imagine if they took the same grapes and let them sit on the skins long (with the juice) the remarkable red wine that could be created.

Food Pairing Suggestions: our friend Chef Brad Long shares in our Rosé Recipe Box his Fast Poaching Lil Fish recipe which would hit top marks with this wine. If fish is not your forte, then try with light dishes like prosciutto & asparagus, lemon roasted chicken, corn chowder…or a summer salad.


One Dozen Rosés is only available during the summer!
Call us on 613-SAVVYCO (728-8926) or order here>>

 

 

 

Clink & Drink Pink with Rosé wines from Creekside, Rosewood & Sue-Ann Staff

Posted by Debbie

Monday, July 27th, 2015

Why not stock up on Rosé wines for the August Long weekend? What better way to celebrate summer in all its sunny glory than toast with a glass of pink in hand.  Our One Dozen Rosés is back with a different assorted case of Rosé wine each month this summer &  you can read all about each bottle that you will receive when you place your order.  We make buying Rosé wine so easy, just click & sip!

One Dozen Roses - Savvy CompanyWith each entry in our Rosé Report, our Savvy Sommeliers  take the guess work out of what taste is bottled up in each pretty pink bottle.

Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés as well as great recipes that we feature to help make your summer wining & dining easy.

Bring on summer! Order One Dozen Rosé now >>

 

 

Featuring Rosé wines from
Creekside, Rosewood & Sue-Ann Staff wineries…


Creekside Cabernet Rose 2014Creekside Estates Cabernet Rosé VQA 2014

$14.95
Beamsville Bench (Niagara Escarpment)

Another great winery to visit when you take a summer getaway to wine country. Not only do they make lots of great wines, but their patio overlooking the vineyard is also worth stopping for.

Savvy Sommelier Tasting Notes: Bright neon pink in colour with gorgeous aromas of wild strawberries, flowers& green apple that follows into the taste. This crowd-pleasing wine is juicy yet dry. Medium bodied and well balanced with refreshing acidity…it is summer in a glass.

Suggested Food Pairing: You can’t go wrong with this wine. The colour, the bouquet & the taste…they all will remind you of summer. This versatile wine can be served chilled on its own or with any of the creations in our Rosé Recipe Box. Be sure to have a batch of the Rosemary & White Bean Dip in the fridge at the cottage just in case you feel the urge coming on to crack open this bottle of wine as the sunsets.

 

 

Rosewood Trois Femmes Rose 2013Rosewood Trois Femmes Rosé VQA 2014

$15.00
Beamsville Bench (Niagara Escarpment)

From the family run winery and Ontario’s first Meadery, this year’s Rosé from Rosewood is 100% Pinot Noir grapes. The wine was made with the skins intact with the juice for 3-5 days then fermented until it reached the fruity flavours and the colour that the winemaker wanted to create.

Savvy Sommelier Tasting Notes: One word will describe this wine: STRAWBERRY. From its colour, the aroma and taste, this wine has the wonderful summery taste of fresh strawberries. “It has the zippiness of rhubarb too”, commented Savvy Sommelier Debbie during the Savvy Team tasting of 40+ Rosé wines. A very well-balanced, smooth wine that combines notes of strawberry tastes of watermelon and freshly crushed ripe berries – all things that are iconic about summer.

Suggested Food Pairing: This is a no fuss wine. It would be delicious with anything off the grill, seafood, homemade pizza, charcuterie and light meals. Try something completely different – Beet-zza!

 

Sue Ann Staff Fancy Farm Girl Foxy Pink 2013Sue-Ann Staff Foxy Pink VQA 2013

$17.00
Beamsville Bench (Niagara Escarpment)

This has been an amazing year for our friend Sue-Ann. In April, she decided to finish the chapter of her career where she was making wine at other wineries and focus 100% on her namesake winery – Sue-Ann Staff Estates. And the decision quickly paid off. Her new Fancy Farm Girl wine brand has won label design awards as well as accolades for her wines. This one is the Rosé in her portfolio. Be sure to read the back label to learn more about Sue-Ann’s style – a farm girl who loves to be a diva too!

Savvy Sommelier Tasting Notes: The bright coral pink colour alludes to the style of this wine. Bright vivid aromas of watermelon, strawberry candy, even marshmallows leap from the glass. These aromas continue as you sip on this off-dry wine, then the bright zippy acidity will make your mouth water while prepping your palate for another sip and another.    Enjoy on its own with friends (or not!) or with sushi, tuna, salmon, pizzas, picnics, salads and soooo much more.

Suggested Food Pairing: Keep chilled in your fridge for when friends come over for a spontaneous get together. Call out for sushi or fire up the gill with some salmon steaks or better yet…get fancy with the Grilled Chicken & Strawberries with Balsamic.

 

~ Recipes to enjoy with your One Dozen Rosés ~


With Creekside Cabernet Rosé

Rosemary & White Bean Dip

From Serious Eats
Serves 4 – 6

Ingredients

1 (15 ½ oz) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 tsp freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
¼ cup plus 1 Tbsp extra virgin olive oil, divided
2 tsp finely minced fresh rosemary
Kosher salt and freshly ground black pepper

Method

Place beans, garlic, and lemon juice in the work-bowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.

With motor running, slowly pour 1/4 cup of oil through feed tube. Process until mixture is smooth.

Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Serve with Greek pita wedges or pita crisps.

 

With Rosewood Trois Femmes Rosé

Beet-zza

From Chatelaine Magazine
Serves 4-6

beet-zzaIngredients

1 sheet puff pastry, thawed
1 beaten egg
½ cup very thinly sliced beets
1 tsp olive oil
2 Tbsp crumbled feta
fresh basil to garnish

Method

Unroll puff pastry onto a parchment-lined baking sheet. Use a paring knife to score a ½in. border around pastry square. With a fork, prick holes all over pastry.

Bake at 400°F for 15 min.

Brush egg evenly over pastry. Layer with sliced beets. Brush with olive oil, then sprinkle with feta.

Bake at 400°F in bottom third of oven until golden, 15 to 20 more min.

Sprinkle with fresh basil.

 

With Sue-Ann Staff Foxy Pink

Grilled Chicken & Strawberries with Balsamic Syrup

From Fine Cooking Magazine
Serves 4

Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken, tying the meal together.

Ingredients

Grilled Chicken & Strawberries arugula from Fine Cookingbalsamic vinegar
strawberries
chicken breast cutlets
olive oil
kosher salt
black peppercorns
basil
3 Tbsp balsamic vinegar
20 medium strawberries (unhulled)
4, 5-oz. boneless, skinless chicken breast cutlets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh basil
handful of arugula, as desired

Method

In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.

Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.

Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side.

Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.

 

Clink & Drink Pink all summer long!

Here is a sneak peak of the wines that will be featured in the upcoming months.

In August the One Dozen Rosé will include:

Casa-Dea Cabernet Franc Rosé, VQA 2014, Prince Edward County

Devil’s Wishbone Pinot Gris Rosé VQA 2014, Prince Edward County

Greenlane Rosé VQA 2013, Beamsville Bench (Niagara)

Henry of Pelham Sibiling Rivilary Pink VQA 2014, Beamsville

Vieni Momenti Sparkling Rosé, Beamsville (1 bottle)

Vieni Alleria Rosé VQA 2014, Beamsville (1 bottle)

Vineland Estates ‘The Game Changer’ Rosé VQA 2014, Beamsville

Order your One Dozen Rosé at www.savvycompany.ca/rose

 

 

Clink & Drink Pink with Rosé wines from Kacaba & DiProfio Wines

Posted by Amanda

Tuesday, July 7th, 2015

The temperature is soaring & those lazy days we’ve been dreaming of all winter are now here!  Our One Dozen Rosés is back by popular demand &  you can read all about each bottle that you will receive when you place your order.  We make buying Rosé wine so easy, just click & sip!

One Dozen Roses - Savvy CompanyWith each entry in our Rosé Report , our Savvy Sommeliers  take the guess work out of what taste is bottled up in each pretty pink bottle.   Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés.

“Rosé wines unleash the creativity in a winemaker. They can be made from any combination of grape variety resulting in dramatically different styles,” says Savvy Sommelier Debbie Trenholm. “There are so many exceptional Rosé wines made right here in Ontario but not all are available at the LCBO. We’ve brought back One Dozen Rosés and The Rosé Report to help you experience those hidden gems.”

Bring on summer! Order One Dozen Rosé now >>

 

Featuring Rosé wines from
DiProfio Wines & Kacaba Vineyards…


These 2 boutique wineries are located in Twenty Valley along the Beamsville Bench and they illustrate that small is BIG.  These Rose wines pack a punch of taste & quality that our Sommeliers are always on the lookout for in Ontario wines.


Di Profio Gamay Rose 2013
Di Profio Gamay Rosé

$15.70
Twenty Valley  (Beamsville Bench)

This boutique winery has a growing reputation for making outstanding wines. Sandwiched between the 20 Valley region and Niagara-on-the-Lake, this is definitely worth the stop…and they have a wonderful B&B on the estate!

Savvy Sommelier Tasting Notes: A stunning colour in the glass. Aromas of beets, candy floss, it smells sweeter than it is…in fact, it is deliciously dry. Each sip is loaded with tastes of red fruit (cherry, raspberry or strawberry perhaps). This Rosé has a nice refreshing acidity, a long berry finish. Bring on summer with this outstanding wine!

Suggested Food Pairing: Another one to pack for a picnic or serve on the dock. Chill & pack in your basket (no need for a corkscrew) to enjoy with tabbouleh, hummus, quinoa salad. In our Rosé Recipe Box below, we have included a Chickpea, Barley & Feta Salad that will do the trick!

Trip Tip: Among The Vines B&B

Planning a roadtrip to Niagara? Try to get accommodation at Carollynn & Joseph Di Profio’s B&B located next door to Di Profio Wines. It is truly a way to enjoy the fullest wine experience in a very personal way.  The 10 acres of vineyards with both mature vines & newly planted ones too are filled with activity during the day and tranquility at night. They promise the vines won’t disturb your sleep. Awake to a fresh breakfast laced with Di Profio’s own icewine – now that is the way to start a day in wine country!

 

Kacaba Rebecca Rose 2014Kacaba Vineyard Rebecca Rosé VQA 2014

$14.95
Beamsville Bench (Niagara Escarpment)

Looking for great red wines made in Ontario? Kacaba Vineyards is definitely one of our top picks. This year’s of rosé wine is made with 100% Gamay grapes grown on the estate, this is ‘not just another summer sipper’ states John Tummon, Kacaba’s winemaker. It is a wine to be enjoyed year round… before or during a meal.

Savvy Sommelier Tasting Notes: Bright cotton candy pink colour. Concentrated aromas of fresh juicy red cherries, ripe red berries and cotton candy of course! These aromas continue into the taste with an added cranberry flavour to give it even more body. A smooth texture in your mouth, this bright and refreshing wine is so easy to enjoy.

Suggested Food Pairing: One definitely to serve during a meal – lunch or dinner. Chicken satay, grilled vegetable kebabs would be delicious. We also think that it would be perfectly paired with pan seared fish – such as the perch recipe that we’ve provided for you from Port Restaurant located in Pickering – recipe below.  Enjoy!

 

~ Recipes to enjoy with your One Dozen Rosés ~

With Di  Profio Gamay Rosé

Chickpea, Barley & Feta Salad

From Bon Appetit Magazine www.bonappetit.com
Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

Ingredients

8 oz. green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 tsp olive oil
¼ cup raw sunflower seeds
1 can ( 15.5-oz.) chickpeas, rinsed
4 oz. feta, crumbled
2 Tbsp chopped fresh dill
2 Tbsp fresh lemon juice

Method

Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.

Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.

Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

Toasted Spice Vinaigrette

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
¼ cup olive oil
2 Tbsp white wine vinegar
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper

Method

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop.

Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper. Vinaigrette can be made 4 days ahead. Cover and chill or toss into salad & chill until serving.

 

With Kacaba Vineyards Rebecca Rosé

perch with salsa verdePan Seared Perch with Salsa Verde

From Port Restaurant in Pickering (recipe & photo credits)
Serves 4

Ingredients

1/2 bunch Ontario flat-leaf parsley
1/2 bunch Ontario basil
l1/2 bunch Ontario mint
1 clove Ontario garlic, peeled
2 tablespoons capers, drained
2-3 anchovy fillets
1 Tbsp Ontario mustard
4 Tbsp Pristine Gourmet Sunflower OiL
1-2 Tbsp red wine vinegar
1 1/2 cups all-purpose flour
2 Tbsp paprika
1/2 teaspoon salt
1 Ontario egg
1 cup Ontario cream
1/2 cup butter
1 1/2 lb fresh, skin on Ontario perch
Salt & Pepper to taste

Instructions

Before prepping fish, place herbs, garlic, capers, anchovies, mustard, sunflower oil and vinegar in a food processor. Season generously with salt and pepper. Pulse until mixed, but still course. Add more oil if necessary.

Next, mix flour, paprika, and salt together and set aside.

Heat butter in a large sautee pan. Dip perch fillets into the flour mixture and gently shake off excess. Carefully place them into the heated, buttery pan, skin side down. Once golden brown, flip and cook for 30 seconds more. Remove from the butter and drain on a paper towel to absorb excess butter. Spoon on salsa and serve immediately.

Enjoy…and Clink & Drink Pink!