~ SAVVY SOMMELIER TASTING NOTES ~

Riesling 2011 VQA $16.15

If you are looking for an easy-drinking summertime sipper then you have found it!

Savvy Sommelier Tasting Notes: Light gold in the glass. Fresh aromas of apple, pear, citrus, mineral, slight petrol & floral with slight hint of sweet ripe fruit on the long finish. Mouth-watering acidity is immediate but quickly mellows to white grapefruit & lime flavours. Very well balanced.

Suggested Food Pairing: Smitten Kitchen’s French Onion Tart.

Decanting & Cellaring: Rieslings are often consumed when young.  Rule of thumb with Rieslings is 5-10 years aging for dry Rieslings with such acidity.

Gamay Noir 2011 VQA $16.55

Vigorous & youthful.  Are you looking for a refreshing Beaujolais-style Gamay?  Chill this slightly for a very refreshing red.

Savvy Sommelier Tasting Notes: Vibrant purple ruby in colour. Aromas of fresh strawberry, rhubarb & cranberry waft from the glass & replay on the palate with the addition of red cherry, cocoa & chocolate flavours.  So fresh!

Suggested Food Pairing: homemade thin-crust Margherita pizza or mushroom tarts.

Cellaring: Enjoy this lively Gamay Noir now. 

Cabernet Merlot 2011 VQA $18.00

A blend of 53% Cabernet Franc and 47% Merlot creates a terrific wine for sipping alongside hamburgers.

Savvy Sommelier Tasting Notes: Dark plum in colour.  Earthy & herbaceous flavours give way to berries, dark plum, black cherry, cola, clove & cinnamon with a distinct figgy-ness.  Aromas replay on the palate with the addition of smoke.  Young vines create such a fresh & vital red wine.

Suggested Food Pairing: As previously mentioned, this is a great sipping wine & can be enjoyed on its own or with BBQ-ed hamburgers given its smoky flavour.

Select Late Harvest Vidal 2011 VQA $18.55

A sweet treat delightful on its own as dessert or alongside a fruit tart or soft cheeses.

Savvy Sommelier Tasting Notes: Pale gold in colour.  Floral, stone fruit, mineral & sweet citrus aromas.  Sweet, crisp & fresh with honey, super-ripe stone fruit, tangerine, pineapple & grapey flavours.  The acidity balances the sweetness perfectly.

Suggested Food Pairing: Di Profio’s Select Late Harvest Vidal can easily be served as dessert.  If you wish to further indulge then a fruit tart or soft cheeses would match perfectly. 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Di Profio Riesling VQA 2011 …

French Onion Tart

From Smitten Kitchen
Serves 6 

Below is (roughly) the recipe for a savory tart shell recommended by Larousse Gastronomique. If you have a go-to crust that you love, feel free to use it here. If you can’t be bothered making one, there’s no shame in buying one at the store.

Ingredients

Crust:

2 cups (250 grams) all-purpose flour
1/4 teaspoon table salt
1/2 cup (1 stick, 4 ounces or 113 grams) chilled butter, in cubes
3 tablespoons cold water

Filling:

1 1/2 pounds yellow onions (about 4 medium), halved and thinly sliced
1 tablespoons butter
1 tablespoon olive oil
Scant 1/2 teaspoon table salt
Pinch of sugar
1 cup low-sodium beef, veal or mushroom stock/broth
2 teaspoons cognac, brandy or vermouth (optional)
Freshly ground black pepper
1/2 cup (about 2 ounces or 60 grams) grated Gruyere, Comte or Swiss cheese
1 large egg
1/2 cup heavy cream (half-and-half and milk work too, but cream tastes best)

Method

Crust: 

Mix flour and salt together in a large bowl or the work bowl of a food processor. Add butter; either rub the butter bits into the flour with your fingertips, with a pastry blender or (in the food processor option) by pulsing the machine on in short bursts until the mixture resembles breadcrumbs.

Sprinkle in cold water and mix it with a spoon, a few more cuts with a handheld pastry blender, or by pulsing the machine a couple more times. The mixture should form large clumps. Knead it gently into a ball; it will be on the firm side but should be easy to roll. 

Lightly butter a 9-inch round tart pan with a removable base. Don’t have one? Try a standard pie dish or even a 9-inch cake pan. The second two options will be hard/impossible to unmold later, but there’s no harm in serving the tart from its baking pan.

Roll your dough out between two pieces of plastic wrap until it is about 11 inches in diameter. Peel the top plastic layer off and reverse the dough into the prepared tart pan, lifting the sides to drape (rather than pressing/stretching the dough) the dough into the corners. Press the dough the rest of the way in and up the sides. Trim edges, which you can leave ever-so-slightly extended above the edge of the tart pan, to give you some security against shrinkage. Chill for 15 minutes in your freezer.

If par-baking the crust (see notes up top for pros/cons): Heat oven to 400 degrees. Lightly butter a piece of foil and press it tightly into your firm-from-the-freezer tart shell. Fill tart shell with pie weights, dried beans or rice or pennies and blind bake for 12 to 14 minutes. Remove from oven, carefully remove foil and weights, and return to oven for another 5 to 7 minutes, until lightly golden at edges. Set aside until needed.

Filling:

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 the heat to medium-low, and cover the pan.
Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar and saute without the lid for about 10 to 15 minutes, until the onions are fully caramelized and have taken on a deep golden color.
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 (wetter onions will make for a wetter quiche), about 5 to 10 minutes.
Adjust the salt, if needed, and season with freshly ground black pepper.
Let cool until warm. 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 the lukewarm onions into the custard.
Heat oven to 400 degrees.

Assemble & bake tart:

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.

With Di Profio Gamay Noir VQA 2011 …

Mushroom Tart

From LCBO recipes by Lucy Waverman, Autumn 2003

Onions can be substituted for mushrooms, if desired. The pastry is very rich and needs to be patted out, not rolled. With the addition of 1 tbsp (15 mL) sugar, the pastry can be used for mini butter or fruit tarts. Use foil tart tins, if desired. These tarts freeze well and will keep for a month.

Ingredients

Pastry:

2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) cold butter, diced
1 cup (250 mL) cream cheese, diced 

Filling:

2 tbsp (25 mL) butter
8 oz (250 g) fresh mushrooms, chopped
8 oz (250 g) wild mushrooms, chopped
2 cloves of garlic, chopped
1 cup (250 mL) whipping cream
1 tbsp (15 mL) lemon juice
1/4 cup (50 mL) chopped green onion
1/4 cup (50 mL) chopped parsley
Salt and freshly ground pepper

Method 

Place flour and salt in food processor.
Scatter over butter and cream cheese.
With on-off motion, pulse together.
Remove from processor and form into ball.
Chill for 30 minutes.
Pinch 1-inch (2.5-cm) balls from pastry and pat into small tart or muffin tins.
Chill until needed.
Preheat oven to 400°F (200°C).
Heat butter in skillet, add mushrooms and sauté 5 minutes until juices disappear.
Add garlic and cream, bring to boil, add lemon juice, green onion and parsley and season with salt and pepper.
Spoon into pastry cases.
Bake for 15 to 20 minutes or until pastry is edged with gold, and mushroom filling is hot.
Turn out of tins and cool 10 minutes.
These may be frozen on cookie sheets, placed in freezer containers and reheated from frozen state at 350°F (180°C) for 15 minutes or until filling is hot.

With Di Profio Cabernet Merlot VQA 2011 …

Chris’ Bay Area Burger

from allrecipes.com
Serves 4

Ingredients

1 pound ground beef
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black peppe
r1/2 teaspoon dried basil leaves
4 hamburger buns, split

Method

Preheat an outdoor grill for high heat.
Mix together the ground beef, garlic, olive oil, salt, pepper, and basil.
Divide into four balls, and flatten into patties.
Cook the patties for about 3 to 5 minutes on each side, or to desired doneness.
The internal temperature should be at least 160 degrees F (70 degrees C).
Remove from grill and place onto hamburger buns.
Top with desired toppings & condiments.

With Di Profio Select Late Harvest VQA 2011 …

Fresh Fruit Tart with Pastry Cream

From Brown-eyed Baker

Ingredients

For the Pastry Cream:

2 cups half-and-half
½ cup granulated sugar, divided
Pinch of salt5 egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter, cut into 4 pieces
1½ teaspoons vanilla extract

For the Crust:

1 egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1¼ cups all-purpose flour
2/3 cup powdered sugar
¼ teaspoon salt8 tablespoons cold unsalted butter, cut into ½-inch cubes

For the Fruit:

2 kiwis, halved lengthwise, and cut into half-circles about 3/8 inch thick
2 cups (about 9 ounces) raspberries
1 cup (about 5 ounces) blueberries

Method

Pastry Cream:

Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.
Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.
Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.
Off the heat, whisk in the butter and vanilla.
Strain the pastry cream through a fine-mesh sieve set over a medium bowl.
Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

Assemble the Tart:

Spread the cold pastry cream over the bottom of the tart shell, using an offset spatula or large spoon.
Arrange the kiwi slices in an overlapping circle around the inside edge of the pastry.
Arrange the raspberries in rings just inside the kiwi.Mound the blueberries in the center. (The tart can be refrigerated, uncovered, up to 30 minutes.)
Remove the outer ring of the tart pan and place the tart onto a serving platter; serve.

Pinot Gris VQA 2011, $21.00

With Karlo Estates Pinot Gris VQA 2011…

Pistachio Crusted Sea Scallops

From the kitchen of Savvy Sommelier Debbie
Serves 4

Ingredients

8 Large Sea Scallops (size U-10)

200g unsalted pistachios, shelled and lightly toasted

150g fresh bread crumbs

4 sprigs fresh thyme, chopped fine

1 lemon, juiced

75 ml grainy mustard

75 ml sour cream

Ground black pepper, to taste

Sea salt - to taste

100ml Canola oil

Method

• Preheat oven to 375 F
• Place chilled scallops on a paper towel for 2 minutes to absorb any surface liquid.  Season liberally with salt and pepper and let sit for 10 minutes.
• Blend toasted pistachios in a food processor until fine.  Mix with bread crumbs and thyme and season with salt and pepper.
• Coat pan with oil and heat until very hot.  Sear scallops on one side until brown and crisp (2 minutes).  Remove scallops from pan and place on parchment lined baking sheet, seared side up.
• Mix sour cream, mustard and lemon juice and spoon over each scallop.
• Press the seared side into the bread mixture to form a crust.  Bake for 2-3 minutes.
• Serve as an entree or over a salad of spring greens.

With Karlo Estates Cabernet Franc VQA 2010…

Coffee Rub for BBQ steak

Savvy Sommelier Debbie first enjoyed this recipe at a backyard BBQ at Charlie Pillitteri (of Pillitteri Estates Winery in Niagara-on-the-Lake). Think coffee on steak is strange? Think again! The coffee beans caramelized while BBQing, offering a rich earthy flavour that will be enhanced with this robust wine.

Ingredients

½ cup whole coffee beans

¼ cup black peppercorns

¼ cup Montreal Steak spice

Steaks – any type of cut – as you like them!

 Method

• With an electric coffee grinder, whiz coffee beans and peppercorns lightly.  The result should be a coarse mixture.
• In a bowl add ground mixture with Montreal Steak spice.This recipe can be doubled and stored in a jar or Ziploc container in the fridge.
• When ready to BBQ, rub ample amount of mixture on both sides of steak.
• Set aside for 20-30 minutes before putting on the grill.
• Cook steak to your liking.Serve with grilled asparagus & other springtime vegetables.

With Karlo Estates Quintus VQA 2010…

Dijon Herbed Prime Rib

Farm Boy weekly recipes
Serves 4 to 6 – depending on the size of meat

Ingredients

1Tbsp Balsamic vinegar

1/4 tsp ground cloves

4 Tbsp grainy Dijon mustard

2 Tbsp fresh thyme leaves, chopped

2 Tbsp fresh rosemary leaves, chopped

Salt and pepper ,to taste

1 bone in rib roast (2.5KG/6LB)

6 medium garlic cloves, quartered lengthwise

Method

• Pre-heat oven to 400 F
• Make small incisions all over the roast.
• Insert the garlic into the holes.
• Place the roast in a roasting pan.
• Mix the remaining ingredients into a paste and rub entire roast evenly.
• Roast for 25 minutes then reduce heat to 350 F and continue cooking for about 1 and a 1/2 hours or until internal temperature reaches 135 F(for rare).
• Transfer roast to a cutting board and allow to rest for 15 minutes before carving. Serve with your favorite mashed potatoes recipe or buttered beets!

 With Karlo Estates VanAlstine Ports…

Hazelnut Torte

It is not often that we include a dessert recipe, yet both the Karlo Estates ports would be great with this nut & slightly sweet dessert.

From Debbie's kitchen – a perfect make ahead dessert that adds WOW factor to any dinner party
Serves 8 to 10
This recipe doubles well & cake layers can be frozen until needed.

Ingredients

Torte

4 eggs
¾ c white sugar
2 T flour
2 ½ tsp baking powder
1 c hazelnuts

Mocha filling

2 T butter
½ t vanilla
1 c icing sugar
1 tsp cocoa – heck, put more in!
2 T strong hot coffee

'Icing'

325 mL container of 35% cream – whipped with a drizzle of Tia Maria (or white sugar) folded in at the end to lightly sweeten.

Method - Torte

• In processor/blender whirl eggs & sugar until thoroughly mixed.
• Add flour, baking powder and hazelnuts.  Whirl away.
• Don’t chop nuts up too fine.
• Keep some chunky bits.
• Pour into 2 well greased & floured layer pans (circular).
• Bake at 350 for 20 mins.

Method – Filling & Finishing

Cream icing sugar & butter.
Add strong coffee, cocoa & vanilla.
Mix until smooth.
Spread between layers. (Lick beaters until absolutely clean that you don’t need to wash them!)
Cover top & sides with whipped cream. Decorate as you like

TIP: Best if cake is made a day ahead to allow flavours to mellow.

 Debbie's tasting notes for the unique County made ports…

WHITE Van Alstine Port 2010 - A unique wine is a blend of Frontenac Blanc & Gewürztraminer grapes, this lightly sweet wine has aromas of fresh apricots, mandarin & flowers leap from the glass that continues through in the taste with a refreshing acidity combined with toasted nuts (hazelnut perhaps?). Serve slightly chilled with light & refreshing desserts such as fruit salad, lemon tart or pound cakes…or this torte!

RED Van Alstine Port 2009 - A delicious dark colour with concentrated aromas of black cherry, blackberry, dark fruit cake & warm spices that continue along with tastes of red liquorice & cedar. Aged in French & Hungarian oak barrels, this delicious port has a finish that warms you up with each sip.  Bring on desserts with dark chocolate or enjoy with a plate of artisan cheeses & roasted nuts.  This torte has just the right combination of nut and chocolate tastes without going overboard with sweetness.  You might want to chill the port for 15 minutes in the fridge before serving.  Notice how the taste changes as the port warms up.

Enjoy your Savvy Selections!

Savvy Selections wine of the month club
Featuring 2027 Cellars
-  March 2013 -

2027 Cellars
Presented by Sommelier Susan Desjardins 

As mentioned earlier, Kevin’s father - Don - is a well known amateur winemaker. Don is a member of the Kitchener Waterloo Winemakers Guild and was recognized with a lifetime achievement award from the Amateur Winemakers of Ontario. Kevin (in photo left) has great memories of working with his dad in the basement, or should I say ‘cellar’, in the family home. “My Dad never had enough hands when it came to bottling. It seems I’ve been around wine for most of my life!”, recalls Kevin. Early on in life, Kevin developed an interest in Burgundy, France and the wines from this famous region. “As winemakers, we tend to fall into one category - blends or not. Personally, I prefer to focus on single variety wines (winespeak: wines made with only one grape variety), explains Kevin.”

2027 Queenston Road Vineyard Pinot Noir 2010 VQA $35.00

~ Recipes to Enjoy with your Savvy Selections ~

With 2027 Foxcroft Vineyard Riesling VQA 2011..

With 2027 Queenston Road Vineyard Pinot Noir VQA 2010…

Chicken Marbella

Epicurious.com (from The Silver Palate Cookbook)
Serves 10-12

Ingredients

4 chickens, 2 ½ lbs each, quartered (or skinless chicken thighs)
1 head of garlic, peeled & finely pureed
¼ cup dried oregano (or to taste)
Coarsely ground salt & pepper to taste
2 ½ cups red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
½ cup brown sugar
1 cup white wine
¼ cup Italian parsley (or fresh coriander), finely chopped

Method

• Preheat oven to 350F.
• In a large bowl combine chicken quarters (or thighs), garlic, oregano, pepper & salt to taste, vinegar, olive oil, prunes, capers & juice, and bay leaves. Cover & let marinate, refrigerated, overnight.
• Arrange chicken in a single layer in one or two shallow baking pans & spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar & pour white wine around them.
• Bake for 50-60 minutes, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
• With a slotted spoon transfer chicken, prunes, olives & capers to serving platter. Moisten with a few spoonfuls of pan juices & sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

Enjoy your Savvy Selections!

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Rosewood Semillon…

Steamed Mussels with Wine & Saffron
www.marthastewart.com
Serves 4

Ingredients

• 3 lbs fresh mussels
• 1 large pinch saffron (about 30 threads)
• ¾ cup white wine
• 2 Tbsp unsalted butter
• 2 medium shallots, thinly sliced (about ½ cups)
• 2 garlic cloves, thinly sliced
• Coarse salt & freshly ground pepper
• 2 medium tomatoes, coarsely chopped (about 2 cups)
• ¼ cup coarsely chopped fresh flat leaf parsley

Method

1. Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the touch fibers extending from the shell & pull to remove. Discard beards.
2. Steep saffron in wine for 10 minutes (Saffron is soluble in water, not fat, so won’t release its color or flavour if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it’s foamy, add shallots, garlic and ½ tsp salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine & saffron, then add tomatoes and return to a simmer, stirring once or twice.
3. Add mussels & cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth & season with salt & pepper.
4. Sprinkle with parsley before ladling mussels & broth into bowls.

With Rosewood Pinot Noir …

Pan-seared Chicken with Tomatoes, Olives, Oregano & Capers

Chef Michael Smith recipe that appeared in The Globe & Mail
Serves 4

Ingredients

• 1 Tbsp vegetable oil
• 4 boneless, skinless chicken breasts
• 1 large onion, chopped into large pieces
• 4 garlic cloves, chopped (or to taste)
• 1 Tbsp dried oregano
• 1 tsp salt
• 2 cups red wine
• 1 pint cherry tomatoes
• 1 cup pitted Kalamata olives
• ½ cup capers, drained
• Freshly ground pepper

Method

1. Set a large skillet with a tight-fitting lid over medium-high heat. Swirl in enough vegetable oil to cover the bottom of the pan. When the oil is hot, add the chicken. Sear the first side until golden brown and crusty, 4-5 minutes or so. Adjust the pan’s heat as needed, keeping it sizzling, but not so hot that the oil smokes.
2. Flip the chicken breasts over, cooking the other sides until they’re equally golden brown. Add a splash more oil if you think the pan needs it. The goal is not to fully cook the meat but just to add flavour while the pan temperature is high.
3. Reduce heat to medium and remove the chicken breasts to a plate. Add the onion, garlic, oregano and salt to the pan. Sauté for a minute or two. Add the red wine, tomatoes, olives, and capers. Turn the heat much lower, just enough to maintain a slow, steady simmer. Return the chicken to the pan, nestling the breasts into the stew. Cover tightly and simmer until the meat is cooked through (10-15 minutes). Turn the breasts once, allowing the flavour to fully permeate the chicken from all sides. Sprinkles with pepper to taste and serve.

With Rosewood Merlot Reserve…

Peppercorn Roast Beef with Balsamic Beets

Food & Drink Magazine
Serves 8

Ingredients

• 8 medium beets, trimmed & peeled, about 1 ½ lbs
• 3 Tbsp olive oil
• 2 Tbsp finely chopped fresh rosemary leaves
• 2 ¼ tsp salt (or to taste)
• 2 red onions cut into 1” wedges
• 8 whole cloves garlic, unpeeled (or to taste)
• 3 Tbsp cracked black peppercorns
• 1 beef tenderloin, about 3 lbs
• 2 Tbsp quality balsamic vinegar
• Rosemary sprigs for garnish

Method

1. Preheat oven to 425F.
2. Cut beets into 1” wedges. In a large shallow roasting pan, toss together beets, 2 Tbsp oil, rosemary and ¼ tsp salt; spread beets out in roasting pan. Roast, uncovered, for 20 minutes, stirring once.  
3. Add onions and garlic to roasting pan; stir to combine with beets, breaking up onion wedges as you stir. Roast for 10 minutes.
4. Meanwhile, stir together peppercorns and remaining salt in a small bowl. On work surface, lay a piece of plastic wrap large enough to enclose beef; sprinkle with half peppercorn mixture. Rub feed all over with remaining oil. Lay beef on peppercorn mixture on plastic wrap; sprinkle evenly with remaining peppercorn mixture. Wrap beef in plastic wrap, pressing so that peppercorns and salt adhere evenly to meat. Unwrap beef; transfer carefully to a wire rack.
5. Stir vegetables.
6. Set rack holding beef in roasting pan containing vegetables; roast for 25-30 minutes for rare (125F on meat thermometer), 30-40 minutes for medium-rare (135-140F on meat thermometer).Remove beef to a cutting board, tent loosely with foil & let stand 10-15 minutes.
7. Stir balsamic vinegar into vegetables; season with more salt & pepper to taste. Spoon vegetables onto a warm serving plate.
8. Cut beef into slices; arrange on top of vegetables. Garnish with rosemary.

Sip, savour & enjoy!

Cheers & Enjoy this month’s Savvy Selections!

Kacaba Cabernet Sauvignon VQA 2009 -Savvy price $22.95

Cabernet Sauvignon is one of the popular red wine varieties in the world. The grape berries are small, thick with very tough skin making it resistant to disease and spoilage.  It’s DNA origins indicate that it is the offspring of Cabernet Franc and Sauvignon Blanc. It is no wonder that with that pedigree it sometimes has aromas of pencil shavings and grassiness, both typical of its respective parents.

Savvy Sommelier Tasting Notes:  Talk about tasting BIG! Dark ripe blackberries, currants, plums, strawberries with a seductive nose all balanced into a delicious mélange with hints of pepper, licorice and even a little soya sauce comes through on the palate. We detected some sweet spice and raisins reminiscent of Christmas cake. It is powerfully ripe but dry and smooth layered in complexity and soft tannins that balance out the ripe fruit flavours on the long sweet finish.

Suggested Food Pairing:  We all agreed enthusiastically that this powerhouse would mostly marry with red meat such as lamb, porterhouse steak, beef grills, Chateaubriand, veal osso bucco or classic beef bourguinon – Julie Child’s recipe no less is written out for your below.

Cellaring: Ready now or before 2017.

OPTIONAL WINE: Single Vineyard Syrah VQA 2009 - Savvy price $24.95

Savvy Sommelier Tasting Notes:  How does deep dark opaque plum sound to start?  Aromas of black stewed fruit (think figs, dates & prunes), a little peppery on the nose and palate with flavours of ripe raspberry and cedar shavings. One Savvy Sommelier detected a faint taste of red licorice amongst the juicy red fruit flavours, layered with flavour. Finishes long and juicy with a touch of menthol and smoke.

Suggested Food Pairing: This wine is begging for a rack of lamb or roast of lamb with all of the trimmings.

Cellaring: Drink now or could easily cellar a few years.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Kacaba Barrel Fermented Chardonnay VQA 2011…

Cauliflower Soup with Cheddar, Bacon and Maple Pecans
Restaurant Les Fougères -  Chelsea, Quebec

Makes 4 to 6 servings

Ingredients

1/4 cup (50mL) butter
2 Tbsp (25mL) extra virgin olive oil
1 onion, chopped
1 large cauliflower (about 3 lbs/750g), cut into chunks
4 cloves garlic, chopped
1 potato, chopped
3 cups (750mL) chicken stock or more
1 tsp (5mL) fresh thyme
kosher salt and freshly ground pepper

Garnish:

1 cup (250mL) grated aged Cheddar
8 oz (250g) bacon, cut into sticks and cooked until crisp1/2 cup (125mL) chopped maple pecans (see below)2 tbsp (25mL) chopped fresh parsley

Method

1. Heat butter and olive oil in a large deep saucepan. Add onion, cauliflower and garlic. Cook gently, covered, 15 to 20 minutes until caramelized, checking every 5 minutes.

2. Add potatoes and thyme and enough stock to just cover vegetables. Simmer until very tender 15 to 20 minutes. Purée. Return to heat and add additional stock to make a medium thick soup. Season to taste.

3. Garnish with cheese, bacon, pecans and parsley.

4. For maple pecans, toss 1 cup (250mL) pecans with 1/4 cup (50mL) maple syrup. Spread on a baking sheet lined with parchment paper. Bake in a preheated 325F (160C) oven approximately 15 minutes, tossing every 5 minutes, until candied.  Sprinkle with 1/2 tsp (2mL) Maldon salt.

With Kacaba Reserve Cabernet Franc VQA 2010…

Cabernet Chicken

From Lucy Waverman
Serves 4

This method of roasting chicken produces a juicy, golden bird with a marvelous sauce. If you use seedless grapes, slice them in half. If the grapes have seeds, slice them in half and flick out the seeds with the point of a knife. The taste and colour of the sauce will change depending on what grapes you use. Serve with crushed red potatoes, French filet beans and garnish with Champagne grapes.

Ingredients

3 lb (1.5 kg) chicken
Salt and freshly ground pepper
1 Tbsp (15 mL) butter
1 cup (250 mL) sliced leeks
1/2 cup (125 mL) chopped carrots
1/4 cup (50 mL) chopped celery
1 Tbsp (15 mL) fresh chopped tarragon or oregano
1 cup (250 mL) Cabernet Franc  (I would buy a less expensive Cabernet to use in this recipe)
1/2 cup (125 mL) red grapes, halved
1/2 cup (125 mL) red grapes, whole

Method

1. Preheat oven to 400°F (200°C).

2. Season chicken with salt and pepper. Truss chicken to help it keep its shape. Heat butter in ovenproof casserole on medium heat. Brown chicken, breast-side down, until golden, about 3 minutes. Turn on its side and brown another 3 minutes. Brown remaining sides. Remove chicken and drain off all but 1 tbsp (15 mL) fat.

3. Add leeks, carrots and celery into casserole and sauté 2 minutes or until softened. Add tarragon and wine. Bring to boil and reduce by half, about 5 minutes. Stir in halved grapes. Return chicken to pan breast-side up. Cover and bake for 55 minutes, basting occasionally.

4. Remove chicken from pan to carving board and cover with tea towel to keep warm. Skim fat from casserole. Strain sauce into a skillet, pressing down on the solids. Add whole grapes, bring to boil and simmer 1 minute or until flavours are combined. Season with salt and pepper. Carve chicken and serve with sauce. Garnish with sprigs of chervil.

With Kacaba Cabernet Sauvignon VQA 2009…

Classic Beef Bourguignon

By Julia Child

This recipe is worth the prep time of easily over an hour. Best if made ahead to let the flavours blend and I’ve always had rave reviews.  Don’t let the method deter you from this fabulous dish - it comes together quite nicely.  Serves 6

Ingredients

1  6 ounce piece chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1  onion, slicedSalt and pepper
2 tablespoons flour
3 cups red wine, young and full bodied     (I used a Cotes Du Rhone)
3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1  bay leaf, crumbled
20 small white onions
3 1/2 tablespoons butterherb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound fresh mushrooms, quartered

Method

1. Preheat oven to 450 degrees.

1. Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

1. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.

1. Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.

1. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.

1. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

1. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

1. Wipe out skillet and heat remaininoil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

1. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

1. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

With Kacaba 2009 VQA Syrah… 

Gordon Ramsay’s Herb Crusted Rack of Lamb

From The F Word – Series

Ingredients

2 large racks of Lamb cut in half with 3 bones per serving
Salt, Pepper, Olive Oil

For the Crust:

4 slices of stale bread made into crumbs
7 Tbsp. grated parmesan (roughly 1/2 a cup)
Sprigs of parsley, thyme, coriander and rosemary
2 Tbsp English mustard (or sub with dijon)Splash of olive oil

Method

1. Pre-heat the oven to 400 degrees Fahrenheit. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Ensure it’s thoroughly coated.

1. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

1. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

I think this lamb would be great with any of the above Kacaba reds!

It happened 40 years ago, but it was a moment James Lahti has never forgotten.  He was 19 years old, travelling across Europe on a motorcycle, and was in the heart of wine country: Burgundy, France. He had picked up a bottle of wine at a local store, a baguette and some cheese and had stopped by the side of a river to enjoy his purchases. He opened the bottle and – at a time when most Canadians back home were sipping Baby Duck – tried his first-ever Pinot Noir red wine.

With Long Dog Chardonnay…

Savoury Parmesan Shortbread Rounds

Bon Appétit Magazine, December 2007
Makes 24

Ingredients

1 ¾ cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
1 teaspoon coarse kosher salt
½ small garlic clove, mincedPinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 

Method

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces.
3. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
4. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
5. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.

With Long Dog ‘Otto’ Pinot Noir …

Mushroom Risotto

Gourmet Magazine, April 2005 (Velma has edited slightly)
Serves 6

Ingredients

1 cup dried porcini - optional
3 ¾ cups hot water
5 ¼ cups reduced-sodium chicken broth
1 tablespoon soy sauce1 tablespoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 small onion, finely chopped (approx. 1 cup)
2 garlic cloves, finely chopped
3/4 lb fresh cremini mushrooms, trimmed and thinly sliced
1 lb Arborio rice (2 1/3 cups)
2/3 cup dry white wine
½ cup finely grated Parmigiano-Reggiano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley

Method

1. Soak porcini (if using) in 1 ½ cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer.
2. Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
3. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.
4. If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.
5. Stir parsley into remaining risotto and serve immediately.

With Top Dog Pinot Noir…

Maple Salmon on Asian Inspired Greens

Canadian Living Magazine
Serves 8

Ingredients

1/2 cup maple syrup
1/4 cup soy sauce
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground pepper
2 lb Pacific salmon
6 Tbsp vegetable oil
6 Tbsp soy sauce
2/3 cup rice vinegar
4 cloves garlic
2 Tbsp Dijon mustard
1 whole red onion, thinly sliced
2 Tbsp finely minced gingerroot
2 lbs assorted mushrooms
6 Tbsp teriyaki sauce
6 to 8 cups baby spinach
2 Tbsp sesame seeds

Method

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 20 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Meanwhile, in a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onion and gingerroot; set aside.
5. Place the baking dish in the preheated oven, and bake salmon uncovered 10 minutes, or until easily flaked with a fork.
6. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Place in over for the last 10 minutes to which the salmon in cooking.
7. Warm up the dressing which was set aside earlier in a sauce pan just until boiling.
8. Divide baby spinach evenly among 8 dinner plates. Top with steaming mushrooms and drizzle with warm dressing. Place 1 of salmon piece over each plate of spinach. Sprinkle with toasted sesame seeds for presentation.

Enjoy this month’s Savvy Selections

 Happy Holidays to you & your family!

This past June, during our annual pilgrimage to the Niagara region, my husband Doug (also a Savvy Sommelier) and I visited 13th Street Winery. I knew this visit would be in part to prep for this month’s Savvy Selections feature, yet I easily became side-tracked away from the wine & enjoyed the exquisite original Canadian art, the farm fresh garden produce, artisan cheeses and charcuterie, and handmade treats in the café housed in the converted barn.  An hour easily slipped away and I hadn’t even tasted any wine yet! When you next visit Niagara, be sure to include 13^th Street on your must visit list to wander through the statue collection on the grounds, learn more about the experimental vineyards and enjoy lunch on the patio. You will definitely have a farm to table experience – just as the winery owners had envisioned.

Premier Cuvée Sparkling VQA 2008, $34.95

With 13^th Street Premier Cuvée Sparkling …

Smoked Salmon Tortilla Spirals
From Bonnie Stern’s Appetizers
Makes approximately 32 spirals

Ingredients
8 oz. cream cheese
2 tbsp Russian-style mustard
1 tbsp mayonnaise or sour cream
4 9-inch (23 cm) flour tortillas
12 oz. smoked salmon, thinly sliced
2 tbsp chopped fresh dill
2 tbsp chopped fresh chives
8 leaves Boston lettuce or spinach

Method

1. Cream together cream cheese, mustard and mayonnaise.
2. Arrange tortillas on counter and spread evenly with cheese spread.
3. Arrange smoked salmon on top of cheese. Leave about 1 inch border at top covered just with cheese so that the rolls will adhere better. Sprinkle salmon with dill and chives. Arrange lettuce or spinach on top.
4. Roll tortillas up tightly, pressing firmly to seal.
5. Wrap well and refrigerate until ready to serve. Trim off ends of rolls (eat them!) and then cut each roll into 8-10 slices. Serve spiral side up.
   

With 13^th Street Viognier VQA 2011…

Cajun Blackened Fish Steaks

From the Kitchen of Jamie Oliver
Serves 4

This is a spicy dish! Basically it's a bold rub that fragrantly flavors fish and goes dark when it cooks, thanks to the paprika and garlic. Also a great rub with chicken, pork, lamb and even steak.

Ingredients
4 x 1/2-lb white fish fillets - such as seabass, snapper, haddock (approx. 2cm thick). Skin on, scaled & pin boned
1 lemon

For the rub:
10 sprigs of fresh thyme, leaves picked
4 sprigs of fresh oregano, leaves picked
2 cloves of garlic, peeled
2 level teaspoons moked paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 level tablespoon finely ground black pepper
2 tablespoons olive oil
1 lemon

Method

To make the rub:

1. Bash up your fresh herbs and garlic in a pestle and mortar until you've got a nice coarse paste.
2. Mix in the spices, salt, pepper and olive oil, then squeeze in the juice of half the lemon, making sure not to let any pips get in there, and stir well.

To prepare the fish:

1. Lightly score the skin of your fish in lines about 3/4-inch apart.
2. Using your fingers, smear the rub all over both sides of the fish and into the cuts you've made.
3. Put a non-stick pan or grill pan over a medium-high heat and let it get nice and hot.
4. Place your fish in the pan, skin side down, and let it cook for 3 to 4 minutes.
5. It will get quite smoky, so you might want to open a window!
6. Turn the heat down to low, then, very carefully, flip your fish over and cook for another 3 to 4 minutes on the second side.
7. Cut your remaining lemon half and your second lemon into wedges for squeezing over.
8. Serve them with your fish, a nice salad and boiled or steamed new potatoes dressed in good olive oil or butter. 

With 13th Street Cabernet Merlot VQA 2010…

1770 House Meatloaf

Adapted from The Barefoot Contessa – Food Network
Serves 8

Ingredients
1 pound ground veal
1 pound ground pork
1 pound ground beef
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs
1 1/3 cups finely ground Panko ( ground with a few pulses in the food processor)
2/3 cup whole milk
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature

Method

1. Preheat the oven to 350 degrees.
2. Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
3. Heat a medium sautée pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
4. Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 50 minutes (convection) or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
5. Meanwhile, if you would like to serve with a sauce (optional), combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.

Savvy Selections wine of the month club
Featuring Lighthall Vineyards
-  October 2012 -

We are heading to Prince Edward County this month to discover a boutique winery that typifies what is meant by a one man show. Lighthall Vineyards is owned by Glenn Symonns who is the winemaker, vineyard manager, Sommelier, chief marketer, distributor, tractor driver, creator and sometimes the delivery guy. It is a stark contrast to his previous career as a pharmacist. While both winemaker and pharmacist are connected through chemistry, it is the ability to create that Glenn enjoys the most. 'I truly think that I have a great job. I get to play in the cellar and make interesting wines.' And in this month's Savvy Selections you will certainly taste exactly what Glenn means.

I first met Glenn not at his winery, but rather when he was serving me wine during his final exam for his Sommelier Accreditation. These role playing practical exams can be un-nerving for the Sommelier 'students', yet I succinctly recall that Glenn handled the mock situation with panache. When he began demonstrating the 23 step process and etiquette (or is it a ritual?) of opening a bottle of wine, I could not believe my eyes that in his hands was a bottle of Huff Estates Lighthall Chardonnay VQA 2007 from Prince Edward County. Glenn did not know that I was a huge fan of this wine. I was equally amazed the he was serving a $30 bottle of wine while other Sommelier hopefuls where uncorking sub $10 wines as the judges weren`t going to sip and savour the wine - afterall the exams took place at 10am!

Curious and impressed, I commented about his wine choice and Glenn smiled back and proudly announced, 'I just bought Lighthall Vineyards and I will be building a winery.' That is not something you hear every day! Intrigued, I kept a lookout for Glenn on my visits to Prince Edward County. This spring, I visited his winery for the first time and have been enjoying his wines ever since. I hope you too will enjoy Glenn's wines in this month's Savvy Selections:
• Lighthall Progression Sparkling VQA 2011 – an easy drinking Spanish cava style sparkling wine made with Vidal grapes
• Lighthall Gewurztraminer VQA 2011 – an absolutely remarkable aromatic white wine – get ready to be impressed
• Lighthall Pinot Noir 2010 VQA – one word : Stunning!
• OPTIONAL : Lighthall Pinot Noir Reserve Particuliere – Les Grands VQA 2009 – Pinot lovers beware - you will fall in love again with every sip

Stock up on these wines!
Like the sparkling? Stock up because it is almost gone…
Lighthall produces an incredibly small amount of wine. You won't find them in the LCBO. If you would like more, simply drop me an e-mail at debbie@savvycompany.ca or give me a call at 613-SAVVYCO (613-728-8926). Heads up – the sparkling is almost gone!

Cheers & Enjoy! - Debbie & Savvy Team
debbie@savvycompany.ca

Patrick after the crush

Introducing…Lighthall Vineyards

Presented by Sommelier Erin Bolling

As a lover and student of wine I am excited to have an opportunity to be your Savvy Sommelier and introduce you to Lighthall Vineyards. I think conducting the Savvy Selections tasting panel is a pleasure of the taste buds as well as the mind while we put our heads together to determine recipes to pair with the feature wines. Each time the Savvy Team ‘has to’ work its way through many candidates for the Savvy Selections in order to chose the final selection. Once the wines are chosen, I have the honour to interview the owners and winemakers. This conversation allows me to learn first hand about the wines and am charged with a renewed appreciation for the people behind each bottle of wine.

This month I had the pleasure of meeting Glenn Symons of Lighthall Vineyards. Since 2008, Lighthall has been a one man show. Glenn is the owner, winemaker, field manager and marketing ‘department’. You name he does it! Hearing his story made me exhausted. I can only imagine how he feels each day! In all honesty though, Glenn is overflowing with passion and enthusiasm to be a winemaker.
Pharmacist to winemaker…

Glenn bought Lighthall in 2008 after he sold his Pharmacy - yes you read that right. As a graduate of the Sommelier program at Algonquin College and an amateur winemaker (in his own home), he learned more and more about the wines in Prince Edward County (PEC). Glenn’s temptation to buy a vineyard property in PEC became reality, he dramatically change careers.

Since 2008, Glenn has doubled the size of Lighthall’s property. In addition, he changed the business from a grape growing operation where he grows grapes for other wineries, to a winery in its own right. Since then, Glenn claims that there has been no time to look back!
Being September & October, it took Glenn and I a while to connect since it was in the height of harvest. And this year, harvest was 3 to 5 weeks early. When I did finally reach him, he explained that harvest is his favourite time of year. The last of his Vidal grapes were being picked ‘as we speak’ (these grapes are not for late harvest wines). The Chardonnay and Pinot Noir came in to the crush pad the week before.
There was no doubt in our interview that Glenn was enthused about this past growing season since it was the warmest since 1968. Glenn predicts that 2012 will be an exceptional year for PEC wines and for that matter Ontario too and even broader Canadian wines too.
Overflowing with passion!

As stated earlier Lighthall is a one man show. Other than some seasonal workers, for whom Glenn built a house, Glenn does all the work of vineyard management and winemaking by himself. For the past three seasons he has put in 12 to 18 hour days. In the winter, he can be found tending the 25 acre woodlot which he uses to heat the buildings on the premises. And what comes next? Glenn has plans to try his hand at planting vines. He has his eye on a vineyard of 1 acre of just Gruner Veltliner. This varietal is an Austrian staple and is one of Glenn’s favourite types of wine. While Gruner is not planted in PEC, Glenn explains that it would be well suited to The County’s clay soil and environment. We look forward to his results. Cross your fingers!

Lighthall tasting bar

His passion for his winery is obvious in its design. His tasting bar is located in the middle of his production area. This gives Glenn the ability to share and give his visitors the opportunity to ‘see’ all aspects of the winemaking process. What a terrific experience!
Glenn makes harvest a family affair by involving his children in the crush.
The wine Glenn is most proud of (to date!) is Lighthall Pinot Noir Reserve Particuliere VQA 2009 – Les Grands. Our Savvy Team was impressed too & we offered it as an optional wine. It is hard to believe that this wine was the first red wine that Glenn ever produced…and his two eldest sons helped too!
There is no doubt that Lighthall Vineyards is a small operation with big dreams. The purchase occurred in 2008, the winery was built in 2009, the first Lighthall Vineyard wine was produced in 2009 and last year it opened to the public. When you are next in The County, be sure make a visit.

~ SAVVY SOMMELIER TASTING NOTES ~

Lighthall Progression Sparkling 2011 VQA, $20.00

Vidal is a hybrid grape of Ugni Blanc and Rayon d’Or. It’s thick skin and hardiness in cold climates make it an ideal grape to grow in Prince Edward County and Niagara. This particular sparkling wine was made with 100% Lighthall grapes using Charmat method (winespeak: uses a tank second fermentation to create the bubbles).

Savvy Sommelier Tasting Notes: Very pale with aromas of white grapefruit and lime with an undertone of minerality. This dry, light sparkler has persistent light bubbles and flavours that mimic the nose with a bit of white peach and apricot thrown in. It is a refreshing wine with a pleasant mouth coating feeling and persistent zesty finish.

Suggested Food Pairing: This sparkling wine is a great starter wine on its own, or could be paired with seafood such as oysters. The tasting panel recommends it with a prosciutto and arugula pizza.

Cellaring: An excellent sipping wine that could be enjoyed now or it could be cellared for a year or two for a special occasion.

Lighthall Gewurztraminer 2011 VQA, $25.00

A classic Gewurztraminer made with high quality grapes sourced from Vineland. This is one of Glenn’s favourite grape variety.

Savvy Sommelier Tasting Notes: This wine has hallmark Gewurz pale yellow with a hint of pinkish colouring. Its floral and exotic fruit aromas of lychee, rose petals, pineapple and hard candy. “I just want to keep my nose in the glass” stated one of the Savvy Sommeliers during the tasting panel. “I can’t help myself from swirling and sniffing again and again because it smells so good!”

Slightly effervescent, medium to full wine with a complex palate. You may detect lychee, honey and Turkish Delights taste as the finish lingers.

Suggested Food Pairing: This Gewurztraminer would be perfect with spicy foods such as Indian curry or Asian dishes. ‘Or even with smoked salmon’ commented one of the Savvy Sommeliers. It would also make a tremendous accompaniment to dessert. Enjoy with a pear & cream cheese tart – the recipe follows on the next pages.

Cellaring: This well structured wine is enjoyable now. You can cellar it, however the noteable vibrant aromas and tastes will tone down dramatically.

Lighthall Pinot Noir 2010 VQA, $25.00

Although Pinot Noir is known as the heartbreak grape, this red wine will only bring you joy, proudly stated Glenn.

Savvy Sommelier Tasting Notes: A clear pale cherry-red colour with a typical Pinot bouquet of tar, earthiness ripe berries and warm spices. This medium-bodied, dry wine delivers sweet flavours of cherry, blackberries, white pepper and a hint a vanilla with a medium finish.

Suggested Food Pairing: This is a perfect fall food wine and would pair well with classic stuffed turkey, pork tenderloin or a selection of hearty cheeses. Savvy Sommelier Debbie discovered a new recipe of Roasted Califlower and Swiss Chard that she experimented with for her Thanksgiving feast. The recipe is on the following pages.

Cellaring: With 14.5% alcohol this wine is capable of aging another 3-5 years but drinks very well now.

Lighthall Pinot Noir Reserve Particulière – Les Grands, 2009 VQA, $50.00

Glenn’s pride and joy. This rich Pinot Noir was part of an extremely low yield and as you can imagine the wine is in VERY short supply. Members of our tasting panel emailed me the following day after our Savvy Selections tasting telling me they were still dreaming about this wine so we had to offer it as an optional wine!

Savvy Sommelier Tasting Notes: A bright ruby colour with a pleasing earthy, smokey, cherry and mushrooms on the nose. The deep flavours give you tart yet ripe cherries, smoke and earthy mushrooms fill your mouth and leaves you with a pleasant woodsy, vanilla finish.

Suggested Food Pairing: Everyone agreed that this wine was a must include for October. It is versatile and would make a lovely ‘meditation’ wine on its own or a great food wine with brisket or game meat. Then when the mushroom risotto was suggested, there were many oohs and aaaahs of delight with this pairing.

Cellaring: This medium bodied wine still has time to develop so feel free to lay it down if you like.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Lighthall Progression Sparkling VQA 2011

Prosciutto and Arugula Pizza

From: Epicurious.com
Serves 4

Ingredients
1/2 cup small to medium arugula leaves
3 very thin slices prosciutto
2 ounces mozzarella (preferably fresh)
All purpose flour for dusting
Pizza Dough for one 9-inch pizza (click here for a good recipe)
1/2 cup Pizza Sauce - recipe below

Method
To make Pizza sauce…

1. Take a 28-ounce can crushed tomatoes in puree (about 3 1/2 cups)
2. Mix with 3 Tablespoons of olive oil
3. In a large non-reactive saucepan bring tomatoes and oil to a simmer
4. Uncovered, stirring occasionally, simmer for 20 minutes, or until sauce is reduces to about 2 1/2 cup
5. Season sauce with salt and cool to room temperature. This sauce keeps, covered and chilled in the fridge for 5 days and freezes well

To assemble the pizza….

1. At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F)
2. Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
3. Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Arrange mozzarella slices evenly over sauce.
4. Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top. Enjoy!

With Lighthall Gewurztraminer VQA 2011...

Pear & Cream Cheese Tart

From: Desserts by Bonnie Stern
Serves 6 to 8

Ingredients
Base
½ cup unsalted butter
1/3 cup granulated sugar
1 cup all purpose flour

Filling
2 ripe pears (preferably Bartlett)
4 oz cream cheese
½ cup granulated sugar
2 eggs
¾ cup cream
½ tsp vanilla
¼ cup sliced almonds

Method

1. Preheat oven to 425. Butter a 9 or 10” pie plate with removable sides.
2. For the shortbread base, cream butter and sugar together until light. Beat in flour. Pat into pie plate – no need to roll it out.
3. Peel, halve and core pears. Slice and arrange in circular rows on top of base.
4. Cream cheese until smooth then beat in sugar.
5. Add eggs one at a time, beating mixture smooth after each addition then add cream and vanilla.
6. Pour over pears. Sprinkle with almonds. If there is any leftover custard, bake separately with any leftover pears or other fruit for a little treat for the chef.
7. Bake for 10 minutes. Reduce heat to 375 and bake for 25 to 30 minutes longer, or until fruit is tender and custard is set.
8. Serve warm or cold.

With Lighthall Pinot Noir VQA 2010 …

Roasted Cauliflower and Swiss Chard Salad

From: Long Nights and Log Fires Cookbook
Serves 4

Ingredients
1/4 cup olive oil
1 small head of cauliflower, separated into large florets
1 teaspoon ground cumin
6 large Swiss chard leaves, roughly chopped into 1 inch wide strips
1 red onion, cut into wedges
2 garlic cloves chopped
14 oz can chickpeas, rinses and drained
1/4 cup tahini (sesame seed paste)
2 Tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh ground pepper
sea salt

Method

1. Over high heat in a cast iron pan or large skillet, put in the oil. Add the cauliflower florets and cook for 8 to 10 minutes turning often (you will want some brown or burnt looking marks – this is a good sign!).
2. Add the cumin and cook stirring for 1 minute.
3. Add the Swiss Chard, onion and garlic to the pan and cook for a further 2 to 3 minutes. Add chickpeas and stir. Season to taste with salt.
4. In a separate bowl, combine the tahini, lemon juice and pepper. Add a little salt to taste. Whisk to combine.
5. Transfer the vegetables into a bowl and drizzle the dressing over the top to serve.
6. Enjoy as a rustic vegetarian dish or a side accompanying pork cutlets, baked ham or turkey.

With Lighthall Pinot Noir Reserve Particulière –
Les Grands VQA 2009 …

Mushroom Risotto

From: The Essential Rice Cookbook
Serves 4

Ingredients
2 Tablespoons dried porcini mushrooms
1 litre (32 fl oz) vegetable or chicken stock
2 Tablespoons butter
1 small onion
2 garlic cloves, crushed
1 ¾ cups risotto rice
Pinch of freshly ground nutmeg
1 cup mushrooms, sliced (a variety of mushrooms would be good)
½ cup freshly grated parmesan cheese
3 Tablespoons finely chopped parsley

Method

1. Soak the porcini mushrooms in 2 cups (500 ml/ 16 fl oz) boiling water for 30 minutes.Drain, reserving the liquid.
2. Chop the porcini and pass the liquid through a sieve. Pour the stock into a saucepan, bring to the boil and reduce keeping it at a low simmer.
3. Heat the oil and butter in a wide heavy saucepan. Cook the onion and garlic until soft but not brown. Stir in the rice until it is well coated. Add the fresh mushrooms and nutmeg
4. Season and cook, stirring for 1-2 minutes. Add the porcini and their liquid, increase the heat and cook until the liquid has been absorbed. Add ½ cup (125 ml/4fl oz) of the stock and stir constantly over medium heat until all the liquid has been absorbed. Continue adding stock a bit at a time until all the liquid is absorbed and the rice is tender and creamy. This should take about 25-30 minutes.
5. Remove from the heat and stir in the Parmesan and parsley and serve…

Cheers & Enjoy this month’s Savvy Selections!

Savvy Selections wine of the month club
Featuring Diamond Estates
- September 2012 -

What an absolutely incredible summer we have had.  It’s hard to believe that it is September already!  In wine regions, September marks the ramping up to the busiest time of year – the grape harvest. This year, Ontario wineries reported that the grapes ripened literally overnight! Usually winemakers spend September patiently monitoring the brix levels (natural sweetness levels) of the grapes, watching the weather reports & waiting for the optimal time to harvest. Usually, they have until end of September to ready their equipment and staff … but not this year!  Some wineries in Niagara began harvest in mid August! Cattail Creek Winery (Savvy Selections featured winery in September 2010) sent the pickers into the vineyards on August 23 – the earliest since 1971!

By all accounts, winemakers across Canada report that the 2012 vintage looks like it is shaping up to be another outstanding vintage like the notable 2007 & 2010 vintages. Our Savvy Sommelier Derek Vollrath met up with Jason Roller - one of three winemakers at Diamond Estates. Never heard of Diamond Estates? Chances are you have had a bottle of their wine on your table from one of the many wineries in this unique company that comprises of many Canadian wineries & is an agent for numerous wineries around the globe. Read on in this month’s Savvy eZine to discover more about Diamond Estates, their portfolio of wines and how a baseball connection plays into the company name!

With a case of different wines from their various wineries, one summer evening, I rounded up the Savvy Team and some Savvy Selections subscribers to swirl, sip, savour and select the wines for you to enjoy.  After a grueling evening of wine tasting (yes, it can be hard work), we look forward to introducing you to wines from not one but TWO Niagara wineries from Diamond Estates portfolio:

Lakeview Cellars Kerner Reserve 2009 VQA – an easy drinking end of summer sipping wine
Lakeview Cellars Syrah Reserve 2007 VQA – delectable, rich and simply awesome! There are only a few bottles left if you want more bottles, be sure to call me quickly!
East Dell Estates Reserve Cabernet Franc 2007 VQA – stunning!

And since great wines deserve great food, Derek shares these recipes to serve with these delicious wines.

Stock up on these wines!
We were amazed at the prices & quality of these wines.  Ordering additional bottles of this month’s selection or past Savvy Selections is super easy.  Simply drop me an e-mail at debbie@savvycompany.ca or give me a call at 613-SAVVYCO (613-728-8926)

G’day Mate, care for another shrimp on the barbie?
Have you ever thought about taking a trip to Australia?  How about a trip with a one of our Savvy Sommeliers? In conjunction with Aussie Travel, join me for a once in a lifetime  23 day tour packed with fantastic cooking classes, winery visits, fine dining, boutique hotels and outdoor market trips to meet Australia's cheese makers, olive oil producers and chocolatiers.  There is no better way to tour one of the world’s premium wine regions than with a personal Savvy Sommelier.  Visit http://ow.ly/dwrN8 for full details about this incredible (& delicious) trip.

Cheers & Enjoy!
 - Debbie & Savvy Team

debbie@savvycompany.ca

The Diamond winemaking team (l to r): Scott McGregor, Tom Green & Jason Roller

DIAMOND ESTATES

Presented by Sommelier Derek Vollrath

I always look forward to the months in which Debbie asks me to “take the lead” and organize the Savvy Selections.  It starts from the moment the wine is delivered to me.  It’s like Christmas as I rush to open the case to see what treasures the Savvy Team will “have to” work its way through.  The tasting panel is always a fun experience but the greatest thrill for me is talking to the winery owners, the winemakers and their staff.  I learn so much about the people behind the wines that we feature in the Savvy Selections.

This month I had the opportunity to meet Jason Roller and Chevonn Cook at Diamond Estates.  Jason has been working at Diamond since 2001 where he apprenticed and completed a co-op placement while studying at Brock University`s Cool Climate Oenology & Viticulture program – while a big title, it boils down to Winemakers School at Brock University.

“Chevy” as the guys like to call her is one of Diamond’s “Group of Seven” members.  In this case, referring to the fact that she is one of seven original employees.  She has definitely seen the company grow!

Chevy and I traded numerous e-mails before we were able to agree on a time that we could actually talk over the phone.  When we did finally connect, Chevonn happily reported that “this is our first day of harvest and as we speak we are processing today Auxerrois, Muscat & Baco Noir grapes that will be used in the following brands: Lakeview, 20 BEES, FRESH, Seasons”.

Batter…Batter… Swing Batter!
Diamond is another Ontario wine industry success story.  The company was founded in 2000 by Murray Marshall and Andrew Green.  The two men had known each other for years through baseball.  You see Murray was a scout for the Toronto Blue Jays and had been a long time baseball coach of Andrew Green.  The name Diamond comes from the baseball diamond and the two friends love and involvement with the sport.

Diamond Estates is the second largest Canadian supplier of VQA wines to the LCBO.  When you stroll down the Ontario Wine section at any LCBO I guarantee that you will come across one of the nine brands that Diamond Estates produces.  These popular brands include: 20 Bees, Hat Trick NHL Alumni Wines, Lakeview Cellars, EastDell Estates, Sundance Wines, Dan Aykroyd Wines, De Sousa Wine Cellars.

When you are next in Niagara, can stop into the Diamond Estates wine boutique located on Niagara Stone Road enroute to the town of Niagara-on-the-Lake & sample any of the wines from all of these wineries.  There is no other place like it in Niagara!

Diamond Estates’ portfolio also includes international brands that you may recognize: Emiliana from Chile,  Andre and Francois Lurton, Rodet from France, Casa Girelli from Italy, Anciano from Spain, Long Flat, Kilikanoon and Angus The Bull from Australia…and the list of international wine brands continues to grow!

We’re big … yet we’re small!
Jason coined it best when he told me: “although we are a very large winery we have a small winery mentality.  By that I mean that we are able to spend more time with our wines making sure that it is the very best we can produce.  Our equipment is a huge help.  We have a state of the art facility with an enormous capacity.  During harvest season what would take most wineries to process in 7 days we can process in 2.  We can then spend the other 5 days making sure that the product is perfect”.  When you taste this month’s wine I think you will agree with Jason.

Once Every Ten Years
Most winemakers will tell you that the 2007 vintage for Ontario wines was a vintage that happens once every 10 years.  This month you have two wines from this vintage. May I suggest that you take this opportunity and order a few extra bottles for your cellar?  These are great wines at a phenomenal prices.

Cheers & Enjoy your September Savvy Selections!

~ SAVVY SOMMELIER TASTING NOTES ~

Lakeview Cellars Kerner Reserve 2009 VQA, $14.95

Kerner is a German grape variety that produces wines which are similar in nature to its more famous countryman…Riesling.  Kerner wines are relatively uncommon in Canada however as Jason and Chevonn explained to me Diamond Estates has been crafting wines from the Kerner varietal since 1996.

Savvy Sommelier Tasting Notes:  A pale lemon colour with aromas of citrus, pear and honey-do melon accompanied with slight floral undertones (can you find lilac?).  The wine coats your palate with flavours of white grapefruit, sweet apple, key lime and white pepper.  The mouth feel is rich and fleshy with a medium length green apple finish.

Suggested Food Pairing:  This fresh and versatile wine would go well with a citrus salad or chicken breast with a mango chutney.  The tasting panel is recommending pairing this wine with Lime & oney Glazed Salmon with Warm Black Bean and Corn Salad.

Cellaring: This is an excellent sipping wine that could be enjoyed now or it could be cellared for up to 18 months.

Lakeview Cellars Syrah Reserve 2007 VQA, $19.95 (regular $29.95)

This wine has all of the hallmarks of a wonderfully crafted wine: the fruit was sourced from a single vineyard; the skins were left in contact with the juice for an extended period of time thus imparting the beautiful ruby red colour and to top it all off it was aged in American oak barrels for 3 years before being released.

Savvy Sommelier Tasting Notes: Medium ruby red core that fades to a light garnet.  Dark cherry, cocoa, raisins, stewed prunes and hint of menthol all leap from the glass and carry through to the palate.  The tannins are soft and well integrated giving this medium bodies wine a velvety mouth feel.  The finish is equally as impressive as the complex palate lingers for a satisfyingly long time.

Suggested Food Pairing:  A wine as special as this Syrah should always be accompanied with a special meal.  At this price though, you can serve it often! Slow-roasted shoulder of lamb or flank steak with a honey-mustard sauce would be excellent choices.  Derek suggests that you pair this wine with beef tenderloin in a port, mushroom & stilton sauce – recipe follows.

Cellaring: It’s hard to believe that this vintage is already 5 years old. The wine will continue to mature and evolve in your cellar for another 5 to 7 years.

East Dell Estates Reserve Cabernet Franc 2007 VQA, $24.95

This is one of the premium red wines produced by Diamond Estates.  Only 110 cases or approximately 1,300 bottles of this wonderful wine were produced, so needless to say quantities are limited.  The September Tasting panel all agreed that the Cabernet Franc stole the show.

Savvy Sommelier Tasting Notes:  A rich garnet-red colour with a captivating bouquet of ripe red fruit, warm spice and dark chocolate.  This medium-bodied, dry wine delivers flavours of Christmas cake, allspice and vanilla.  Well balanced and richly textured with a stewed cherry finish that seems to hang on and on.

Suggested Food Pairing:  This is a dynamo wine and would pair well with barbequed gourmet burgers or grilled lamb chops with wild mushroom risotto.  The tasting panel is recommending roast veal with braised vegetables.  Read on as the recipe for this wonderful dish is at the end of this month’s eZine.

Cellaring: This wine can be cellared for 3 to 4 more years.  However, no need to wait as it is already 5 years old so enjoy it tonight with that special someone.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Lakeview Cellars Kerner Reserve …

Lime & Honey Glazed Salmon with Warm Black Bean and Corn Salad

From: Rachel Ray 365: No Repeats - A year of Deliciously Different Dinners
Serves 4

Ingredients
4 Tbsp olive oil
1 medium red onion, chopped
2 large cloves of garlic chopped
½ Tsp crushed red pepper flakes
1 Tsp ground cumin
Juice of 2 limes
3 Tbsp honey
1 Tsp chili powder
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10-once cab of corn kernels
½ cup of chicken stock
1 15-ounce can black beans, rinsed and drained
2 to 3 Tbsp fresh cilantro
6 cups of baby spinach

Method

1. Preheat a skillet over medium heat with 2 tablespoons of olive oil.  Add the onions, garlic, red pepper flakes, cumin, salt and pepper.  Cook, stirring occasionally, for 3 minutes.
2. While the onions are cooking, preheat another skillet over medium heat with the remaining 2 tablespoons of olive oil.
3. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper.  Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly.  Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
4. To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute.  Add the chicken stock and continue to cook for another 2 minutes.  Add the black beans and cook until the beans are just heated through.
5. Remove the skillet from the heat and add the juice of the second lime, the cilantro and the spinach.  Toss to wilt the spinach and then taste and adjust the seasoning.
6. Serve the lime-honey-glazed salmon on top of the warm black bean and corn salad.

With Lakeview Cellars Syrah Reserve ...

Beef Tenderloin with Port, Mushroom, Stilton Sauce

From: Land O Lakes Treasury of Country Recipes Cookbook
Serves 4

Ingredients
¼ cup butter
½ tsp. coarsely ground pepper
1 tsp. minced fresh garlic
2-3 lb. beef tenderloin, trimmed and tied
2 Tbsp butter
4 oz. crumbled Stilton cheese
1 cup beef broth
¼ cup Port
2 cup sliced mushrooms (I use small Cremini or a combination)
½ cup chopped pecans, toasted
½ cup pine nuts, toasted
1/3 cup green onions

Method

1. Heat oven to 400 degrees. In a skillet melt ¼ cup butter until sizzling; stir in pepper and garlic.
2. Place tenderloin in skillet. Cook over medium high heat until browned on all sides (7 – 9 minutes). Remove from pan; reserve pan juices and browned particles in skillet.
3. Line a 13 x 9” baking pan with foil; place tenderloin in pan. Bake 35 – 50 minutes or until meat thermometer reaches 160 F (medium). Remove from oven and let rest, tented for 5 – 10 minutes.
4. Meanwhile, melt 2 tbsp. butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally until cheese is melted (4 – 5 minutes). Stir in beef broth and wine; add mushrooms.
5. Continue cooking, stirring occasionally until mushrooms are tender. Stir in remaining sauce ingredients. Serve over carved tenderloin.

With East Dell Estates Reserve Cabernet Franc …

Roast Veal with Braised Vegetables

From: Food & Drink Magazine Early Summer 2009
Serves 6

Ingredients
3 lbs veal sirloin, tied in a roll
3 tbsp small rosemary sprigs
1 tbsp olive oil
2 tbsp butter
1 cup beef or chicken broth
4 cloves garlic, peeled and halved
3 carrots, peeled and cut into 2 inch lengths
12 fingerling potatoes halved lengthwise if thick
3 cups chicken stock
2 white turnips peeled and cut into wedges
1 bunch leeks, dark green leaves removed, cut lengthwise through the root
12 stalks asparagus, tough ends removed

Method

1. Preheat oven to 400 degrees
2. Cover meat with rosemary sprigs, tucking them inside if possible.  Season with salt and pepper
3. Heat oil and butter in a large skillet over high heat until sizzling.  Add veal and brown on all sides, about 1 to 2 minutes per side.  Remove veal and place in a roasting pan.  Discard fat from skillet; add stock and garlic, scraping up all the bits on the base.  Bring to boil. Pour hot stock in to roasting pan.
4. Place pan in oven and roast for 40 to 45 minutes (depending on thickness) or until medium rare.  If stock is reduced too quickly in pan, add up to ½ cup of water.
5. While veal is roasting, place carrots and potatoes into a pot of cold chicken stock over high heat and bring to a boil.  Reduce heat and simmer for 10 minutes or until slightly softened.  Add turnips and leeks and simmer for 7 to 8 minutes.  Add asparagus and cook for 5 minutes or until all vegetables are cooked through.  Reserve vegetables and cooking liquid and reheat when needed.
6. Remove roasting pan from oven, remove veal and let rest for 10 minutes.  Place pan over burner and add 1 cup of reserved vegetable cooking liquid and bring to boil stirring all the little pieces at the base of the pan.  Simmer 2 minutes to intensity the flavours.
7. Slice veal into ½ inch slices.  Served with braised vegetables and some sauce.

Cheers & Enjoy this month’s Savvy Selections!

Savvy Selections wine of the month club
Featuring Fielding Estate Winery
- August 2012 -

Outstanding Riesling, Pinot Gris and Meritage and down home hospitality are what come to mind when we think of Fielding Estate Winery located on the Beamsville Bench (Niagara Escarpment). Twelve years and countless awards later, the Fielding family is continuing to work their magic in the vineyards. It is no wonder that Fielding has been named among Canada’s Top 10 wineries.  In the following pages, Savvy Sommelier Julie will tell you some of the reasons why.

Julie caught up with Heidi Fielding when she was visiting Ottawa for an interview by CTV for the annual Graze the Bench that runs on June 9 & 10th to celebrate the growing season. Good wine paired with delicious hors d’oeuvres flowed all weekend. At Fielding, Pulled Duck Sliders with Warm Potato Salad created by August Restaurant was served at the winery paired with Fielding’s Sauvignon Blanc VQA 2011 and Cabernet Franc VQA 2010.

It’s only August but are you starting to think about a dinner party this fall with all of the fresh produce? We can make it easy for you with this month’s Savvy Selections. At the panel tasting, our Savvy Sommeliers easily agreed that Fielding Estates wines are top-notch & we are excited to introduce you to:
Fielding Estate Sparkling Riesling VQA - joy in a glass!
Fielding Estate Vineyard Rock Pile Pinot Gris VQA 2011 – refreshing & simply outstanding
Fielding Estate Meritage VQA 2007 - stunning is an understatement
Optional wine: Fielding Estate Cabernet Sauvignon VQA $34.95 regularly $44.95

In the following pages of this Savvy eZine, Julie shares history about the family run business along with the Savvy Selections tasting panel’s notes with a dinner party in mind.

Outstanding wine & prices ...

Fielding Estates has offered us $35 off the regular prices of their featured wines in this month’s Savvy Selections.  Once you have opened them & would like to have additional bottles, contact me directly to re-order.  Heads up that there are only a few bottles of the Pinot Gris left and by the time I finish this sentence, they may all be gone!  In any case, contact me & I will gladly make the arrangements for additional Fielding or other Ontario wineries that we have featured to be delivered to your home, office…or even cottage!

Save the date: Thursday November 8th ...

You are the first to know! Our 5th annual Savvy Sip, Swirl, Savour & Selebrate wine evening will feature winemakers who we have showcase in the Savvy Selections. This fun reception style event will take place again this year at the National Arts Centre on Thursday November 8th.  This is our annual wine tasting party to celebrate our 9th year in business with you & our winery clients.  For now, pencil the date into your calendar…more details to come!

From all of us at Savvy Company, we thank you for continuing to be a subscriber to Savvy Selections.

Cheers & Enjoy!
 - Debbie & Savvy Team

debbie@savvycompany.ca


Fielding Estate Winery

Presented by Sommelier Julie Stock

In year 2000, Ken & Marg Fielding, purchased 53 acres of peach & pear orchards.  While recently retired, their sole intention was to plant grapes & building a winery. Looking back 12 years later with their son Curtis (right), a former race car driver & his wife Heidi (left), the family have seen the vineyards have come to fruition. The winery is a family affair & most importantly, Ritchie Richards, whom the family had known for years prior to joining Fielding, is now the talented & highly awarded winemaker.

The property was first planted with Riesling, Gewurztraminer, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot and Syrah vines. In 2002, the harvest was small, but the results proved rewarding. In 2003, Mother Nature blasted Ontario with a harsh winter.  No doubt as an apology, 2004 was a fabulous year & the Fielding family produced their largest harvest of approximately 8000 cases of wine. At this point, they were well on their way to producing premium wines, not to mention winning impressive Canadian wine awards.

My husband, Doug, (also a Sommelier on the Savvy Team) & I met up with the whole family in June while doing our annual Niagara pilgrimage. We were toured around the nooks & corners of the winery like royalty.

Ritchie works his magic!

Educated at nearby Brock University’s Cool Climate Oenology & Viticulture Institute, Ritchie honed his experience at other local Niagara wineries - one being Stratus Vineyards - before being hailed to Fielding. Mark my words that we will be reading about Ritchie’s talent for a long time to come. He believes in extrapolating the best of the unique characteristics of the soil & climate. With each sip, you will recognize his talent too. It is no wonder that Ritchie’s took home a motherload of medals at this year’s Cuvee (Ontario wine industry’s equivalent of Academy Awards) including Gold for his Estate Bottled Pinot Gris VQA 2010, Viognier VQA 2010 & Cabernet Franc VQA 2010. Congrats Ritchie!

The Vineyards


Fielding has two main vineyards - The Jack Rabbits Flats Vineyard on the Lincoln Lakeshore sub-appellation comprises 40 acres of stoney deposits in sandy loam soil which holds the warmth of sun exposure. Curtis & Heidi explained that the red grape varieties do really well on this parcel of land giving the wines a complexity of rich dark fruit flavours. From this vineyard, they won the Cuvee 2012 Gold medals for their 2009 Red Conception & 2012 Cabernet Franc. As well, they explained the white Pinot Gris grapes also develop very impressive flavours from this mature soil. As an aside, I asked where the name “Jack Rabbits” comes from & they laughingly said “well aside from there used to be the tons of jack rabbits in the vicinity, it used to be a “parking spot”, at which they smiled & left the rest to my imagination. Similar story for the reason the wine is called Conception.

The other 13 acres - called the Fielding Vineyard – are located on the eastern slope of the Beamsville Bench. The bench provides clay loam soil with a deep limestone base to promote good natural drainage. The growing season is a little longer & more suited to Riesling; the wine ultimately features the unmistakable crisp minerality of their birthplace. This seems like the right time to mention that in 2010 their Riesling was in named one of the top ten wines in Canada. Congrats!

Hot enough for ya?

The most asked question at wineries this summer is the impact of the unforgiving heat. As Heidi put it, “we are not committed to doing one particular method with any one varietal, rather we will do the best to showcase the grapes in any given year & see how it all turns it out.” That is the beauty of winemaking.

We had not been long at the winery before we start to feel like part of the extended family. Heidi’s infectious warm personality is so representative of the Fielding hospitality. From ‘The Lodge’, on a clear day, you can see Toronto beyond Lake Ontario, yet it is easy to feel like you are in the Haliburtons comfortably sitting in their infamous Muskoka chairs on the grounds as well as on their wine label - all in effort to depict a relaxed style of the Fieldings. Hiedi sums it up best, “when people come to visit our winery, we want their experience to be fulfilling & leave with a wonderful and memorable experience.”  I can assure Heidi, Curtis, Marg & Ken that a visit to their winery, left Doug & I with great memories & a closer connection to the Fielding family & their wines. Cheers!

Discoveries in the cellar …

When touring the cellars at Fielding Winery, amongst the typial stacks of French & American oak barrels, Doug & I also saw something amazing, not before seen in our wine travels. Three stainless steel tanks on top of one another each containing about 26,000 litres of different wine. The picture does not do it justice but it was quite a sight!

~ SAVVY SOMMELIER TASTING NOTES ~

Sparkling Riesling Brut VQA Ontario, $27.95

We often see the term “charmat method” on bottles of sparkling white wine. Similar to the way that Champagne is made in France, the charmat method is basically taking the grape juice through two fermentations. The first one turns the grape juice into wine (without bubbles), the second fermentation takes place in large stainless steel pressurized containers or tanks which, when the winemaker adds yeast and sugar to the wine this create carbon dioxide (CO2) which in turn creates the bubbles. The tiny bubbles create a “mousse” and can give the wine a yeasty and toasty mouthfeel. The charmat method receives its’ name after a Frenchman named Eugene Charmat who invented the process.

Savvy Sommelier Tasting Notes: No doubt about it, all the Savvy Sommeliers were impressed with this “sparkler”. Pale gold, bright and clear with aromas of honey and pear, peaches and almonds. The aromas follow through on the palate with a pinch of minerality, petrol and lemon drop candies. The wine is dry and well-balanced. It has beautiful acidity with fruit flavours that linger in the aftertaste.

Suggested Food Pairing: The Savvy team had no difficulty matching this with all kinds of appetizers or just enjoying it on its own. Proscuitto wrapped melon, salty crisps, sushi, puff pastry bites, buttery lobster all came to mind.

Cellaring: No need to wait for a special occasion - uncork now!

Fielding Estate Rock Pile 2011 Pinot Gris VQA, $24.95

There is a distinct pile of stones in the Jack Rabbit Flats Vineyard that marks a mature block of Pinot Gris vines, planted nearly 20 years ago. Although the vines are low-yielding they are carefully hand-picked which results in a wine full of character.

Savvy Sommelier Tasting Notes: This golden hued baby was reminiscent of tropical fruit; peaches, pears, bananas, pineapple and was unlike any other Pinot Gris’s we have tasted in the past.  There is alot happening in the medium body wine that sip after sip brought more to the surface and the crisp acidity brought out lemon-lime flavours. The wine is slightly off-dry with an aftertaste of butterscotch that reminded one Savvy sommelier of luscious icing covered Turkish delight candy on the finish. We urge you not to serve this beauty too cold since the flavours open up like a flower after it has sat for awhile. Take it from the fridge about 15 minutes prior to serving - simply yummy!

Suggested Food Pairing: There were umpteen food ideas that came to mind to the point we were all getting hungry!  There is enough body in the wine to handle grilled pork tenderloin with a fruit salsa, plank salmon, or a summer salad with seafood. The flavours make it so versatile that we even thought it would even be delicious with lemon meringue pie. Definitely a wine for all seasons.

Cellaring: Again…no reason to wait. Drink now or within the next two years.

Fielding Estate Meritage 2007 VQA Niagara Peninsula, 
$34.95

(regularly $59.95 – a special discount for Savvy Selections subscribers)

A red Meritage is made from a blend of at least two or more varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, or Petit Verdot with no varietal comprising more than 90% of the blend. In this Meritage, the components of the final blend were vinified separately following eighteen months aging in barrels on lees (winespeak for the grape skins) then selected through a series of tastings and trial blends. It is no surprise this wine received GOLD MEDAL 2009 - Canadian Wine Awards (ranked best red blend in Canada).

Savvy Sommelier Tasting Notes: After one sip, we all looked at each other and went “ummmmmm”, oh my where to start. This blend of Merlot, Cabernet Sauvignon and Cabernet Franc sifts aromas of chocolate, warm spices, black plums almost reminiscent of Christmas cake. The velvety silky texture coats the inside of the mouth with fine tannins and luscious dark berry flavours. This full bodied wine is concentrated and complex that finishes with the above flavours plus a hint of coffee and caramel.

Suggested Food Pairings: Prime rib roast beef, beef tenderloin, baby back ribs, steak topped with blue cheese and horseradish all come to mind. It is definitely a red meat wine.

Cellaring: Enjoy now and will drink best 2012 to 2018. Decant in its youth.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

For this month’s selection of recipes we decided to offer you something different ...

When the Savvy Sommeliers finally decided on which wines to feature (it was a difficult decision), one said the selected wines would be ideal to serve at a dinner party.

Depending on the size of your dinner party you may want to have more than one bottle of each, but we all thought that the following recipes would make a fabulously elegant dinner party, many of the dishes can be prepared ahead.

We hope you agree and would be thrilled with your feedback.

With Fielding Sparkling Riesling …

Parmesan Crisps

From the kitchen of Savvy Sommelier Julie



There are so many versions of this recipe but nothing could be simpler, or more delicious to match with this sparkling wine. The fruity bubbles in the wine compliment the saltiness in the cheese and just send you back nibbling for more. I sometimes serve them a little red pepper jelly on the side.
A perfect hors d’oeuvres - beware, folks inhale these!

Ingredients
1-1/12 cups of grated Parmesan depending how many crisps you would like to make.
Should yield about 20 small crisps.

Method

1. Preheat often to 400 degrees and put a heaping tablespoon of the Parmesan onto a parchment lined baking sheet. I would space the spoonfuls about an inch apart.
2. Bake about 8 minutes or check them after 5 and they should be just slightly golden.

With Fielding Rock Pile Pinot Gris …

Arugula & Hazelnut Salad

www.chatelaine.com

Ingredients
2 Tbsp (30 mL) white-wine vinegar
1 tsp (5 mL) Dijon mustard
1 garlic clove, minced
1/4 tsp (1 mL) each dried thyme leaves and salt
Pinch of granulated sugar
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) snipped chives
3 pink grapefruits or tangerines
1 fennel bulb
12 cups baby arugula
6 slices of prosciutto (optional)
3/4 cup (175 mL) toasted hazelnuts

Method

1. In a bowl, whisk vinegar with Dijon, garlic, thyme, salt and sugar. Slowly whisk in oil. Stir in chives.
2. Cut off the top and bottom of grapefruits. Then slice off and discard remaining peel, including all white pith. Carefully slice segments out, leaving membrane that separates them behind. Set segments aside and discard membrane.
3. Trim the feathery fronds from fennel and discard the core. Slice fennel into thin strips.
4. Place arugula, grapefruit segments and fennel in a large bowl. Drizzle with dressing. Toss to mix. Divide between plates.
5. Tear prosciutto and scatter overtop. Sprinkle with hazelnuts.
6. If making ahead, prepare dressing, fennel and nuts. Dressing will keep well, covered and refrigerated, for up to 1 week. Cover and refrigerate grapefruit and fennel up to 1 day. Store nuts in an airtight container up to 1 week.

With Fielding Meritage …

Recipe #1 - To serve with the Main Course

Rib Roast with Garlic Mustard Rub

Bonnie Stern’s Friday Night Dinners 

Serves 10

TIP: Use a meat thermometer to make sure the roast is cooked to medium-rare. (Don't take a chance after paying so much for such a gorgeous roast).

Ingredients
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) extra-virgin olive oil
4 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh rosemary; or 1 tsp (5 mL) dried
1 tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) pepper
1 6-lb (3 kg) standing rib roast, boneless rib boast or strip sirloin roast
2 shallots, thinly sliced
3/4 cup (175 mL) dry red wine
1 cup (250 mL) beef stock

Method

1. In a small bowl, combine mustard, oil, garlic, rosemary, thyme, salt and pepper.
2. Smear roast all over with mustard rub. Place in a shallow roasting pan, fast side up.
3. Roast meat in a preheated 425 degrees F (220 degrees C) over for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue to roast for 1 1/4 to 2 hours, or until a meat thermometer reaches 130 degrees F (55 degrees C) for medium-rare. Transfer roast to a cutting board and allow to rest for 20 minutes before carving.
4. While roast is resting, place roasting pan on stove over medium-high heat and skim off fat. Add shallots and wine and cook until reduce to 2 tbsp (25 mL). Add stock and cook until reduced to a 1/2 cup (125 mL).
5. To carve, remove string from roast. Cut off bones in one piece by cutting between meat and bones. Cut bones apart and serve with meat (to guests who want them the most!). Turn roast over on carving board so it is sitting boned side down and carve into slices. Spoon juices over roast when serving.
6. I would also serve some simple green beans or snap peas and mashed potatoes with the roast. To make it extra dressy, try the yorkshire puddings (below).

Individual Yorkshire Puddings

Yorkshire pudding is a traditional accompaniment for roast beef, and many people can't do without it.

Method

1. Place muffin pan in oven and preheat oven to 350 degrees F (180 degrees C).
2. Meanwhile, combine 1 1/2 cups (375 mL) all-pupose flour and 1 tsp (5 ml) kosher salt in a large bowl.
3. In a second bowl, whisk 11/2 cups warm milk (or soy milk) with 3 eggs. Whisk into flour mixture. Do not overmix or worry about little lumps.
4. Brush hot muffin pan with roast drippings. Spoon about 1/4 cup (50 mL) batter into each cup. Bake for 30 to 35 minutes, or until puffed and browned. Serve hot. (You can also bake the batter in mini muffin pans. Use 2 tbsp / 25 mL batter per cup and bake for 25 minutes). Makes 12 puddings.

Recipe #2 - To serve with Dessert course along with a glass of Meritage …

Bittersweet Chocolate Terrine

From the kitchen of Savvy Sommelier Patti

Ingredients
14oz bittersweet chocolate, coarsely chopped
½ cup    plus 2 tbsp. Unsweetened cocoa
5 tbsp.strong espresso coffee (cooled)
2 tbsp. brandy
6 large eggs, room temperature
½ cup sugar
1 cup heavy cream chilled

One loaf pan, 8½” x 4½” x 3”, greased and lined with baking parchment
Heat oven to 325 degrees

Method

1. Put the chopped chocolate into a heatproof bowl with the cocoa and coffee. Set over a pan of barely simmering water and melt gently, stirring frequently. Remove the bowl from the heat, stir in the brandy and let cool.
2. Meanwhile put the eggs into the bowl of an electric mixer and beat until frothy. Add the sugar and beat until the mixture is pale and very thick.
3. In another bowl, whip the cream until it holds a soft peak.
4. Using a large metal spoon, gently fold the chocolate mixture into the eggs. When combined, fold the whipped cream in.
5. Spoon the mixture into the prepared pan, then stand the pan in a bain-marie.
6. Bake in a preheated oven at 325 for about 1 hour to 1 ¼ hours or until a skewer inserted into the center of the mixture comes out clean.
7. Remove from the oven, let cool in the bain-marie for about 45 minutes, then lift the pan out of the bain-marie and leave until completely cold.
8. Chill overnight then turn out. Serve dusted with confectioner’ sugar or alternately prepare a bittersweet chocolate ganache and smooth over entire surface.
9. Store, well wrapped in refrigerator.

Cheers & Enjoy this month’s Savvy Selections!