Savvy Selections wine of the month club
Featuring Ridge Road Estate Winery
- June 2012 -

Ridge Road Estate Winery occupies a coveted position atop the north-eastern edge of the Niagara Escarpment, a designated UNESCO World Biosphere Reserve.  Owners Jayne and Sean Douglas along with their four children, recognize the great value of this ecosystem and are committed to carrying on the family tradition of stewardship of the land, while offering unique small-lot hand-crafted wines.

Once you leave the QEW near Stoney Creek, the road to the winery winds up the Escarpment along switchbacks and through lush vegetation. The winery tasting room sits like an invitation in an attractive rural setting, the pond is loud with croaking frogs while offers water for the visiting deer. And the property is on a major raptor migration route, so you can expect to see birders sitting on the patio, glass of wine in hand, binoculars nearby focused on the raptors in the fruit trees. In fact, Jayne explained that her four children had the opportunity to watch peregrine chicks hatch last spring.

The creation of this winery is a story of the agricultural evolution of the region, of the unique environment in which the property is situated and of the life-long dream of this couple. The farm, comprising 60 acres, has been in Jayne’s family since 1875. In fact, E.D Smith was the original mortgage holder on the property and great-great-grandfather sold his fruit to this iconic Canadian food company.

While on a trip to France 25 years ago, Jayne and Sean caught the wine bug! With fulltime careers in Burlington, they dreamed of purchasing the family property, still a working fruit farm, and transforming part of it into a vineyard and winery. Their idea came into fruition with the purchase of the family property 16 years ago. Eager to get to work, Sean enrolled in winemaking and viticulture courses, while gradually building the structure which today is the winery tasting bar and barrel cellar. They developed their expertise in the 12-acre vineyard, selling their grapes to local winemaking hobbyists and Sean practiced as an amateur winemaker. After careful deliberation, they opened the winery in September 2009 and in 2010, they took the plunge to become full-time winery proprietors.

Our Savvy Sommelier Susan, found a meeting with Jayne and Sean is like a visit with friends or relatives that you don’t see very often. You can pick up the threads of the relationship in no time! After discovering Ridge Road shortly after they opened, we were eager to introduce them to our Savvy Selections subscribers. Our tasting panel selected the following wines for you to enjoy this summer:


Pinot Gris VQA 2011 - a lively, well-balanced white wine with honey notes

Pinot Noir VQA 2009 – a dry, smoky classic cool climate Pinot

Merlot VQA 2010 – a subtle red wine offering chocolate notes as it dances on the tongue.

Stock up for the summer – all under $20

Being such a small winery, you won’t find Ridge Road wines at the LCBO. So, if you found a new favorite wine and would like additional bottles, give me a call and I will take care of ordering more for you.

Cheers & Enjoy!
- Debbie & Savvy Team
613-SAVVYCO (728-8926)

Introducing...
Ridge Road Estate Winery

Presented by Sommelier Susan Desjardins

Jayne remembers the joy of her childhood visits to ‘the farm’. “My Gramma Verna Stuart owned the farm where we would have large family gatherings and pot luck picnics there on weekends. My brother, cousins and I would run wild through the 60 acre fields & orchards, chasing and trying to ride the poor cows! We would hike in the forested area along the Niagara Escarpment – it was a fabulous weekend getaway for us ‘city kids’. Today, my own 4 children enjoy the same open spaces, hikes and adventures discovering wildlife like bull frogs and salamanders, snakes, deer, raptors, lynx, coyotes—even a generation later, it’s still a great weekend getaway for city kids!”

The property offers a unique growing environment, with lake breezes flowing up and over the escarpment and clay loam soils. The ubiquitous Escarpment limestone offers a mineral component to the wines. Sean explains, ‘Although on average the temperature is 1°C cooler up here in the winter, it’s often warmer in the summer. The site benefits from consistent breezes that quickly dry the grapes after a rain, and that tend to push the late spring frosts up over the escarpment—fortunately, wind machines are redundant for us!”

The focus is on quality at Ridge Road, with hand harvesting and sorting in the production of their small-batch wines. Sean is the winemaker, with over 20 years’ experience both as an enthusiastic amateur winemaker and in his current role at the winery. Fifteen years of amateur winemaking, as well as valuable product knowledge gained through supplying grapes to other wineries and amateur winemakers, gave the couple the confidence to ‘go pro’ and create their first commercial vintage in 2007.

Jayne remembers, “Sean believes that the grape should shine through. Based on the climatic conditions of the vintage, yeasts are chosen to accentuate what the grape is projecting. Minimal fining and movement is practiced so as not to bruise the wines. And we’ve moved toward the Stelvin closure (winespeak: screwcap) to preserve the freshness of the wine and avoid microbial infection.”

After getting some initial advice on appropriate varietals, Sean and Jayne planted Chardonnay, Riesling and Cabernet Franc, along with Vidal and Baco Noir grape varietis. They’ve been experimenting with other varietals too, and recently added Pinot Noir, Syrah and Gamay Noir to their vineyard. In addition to these varietals, their property is the one of only three trial sites in Ontario for Traminette – a hybrid varietal created at the University of Indiana in 1965 by crossing Gewürztraminer with the little known varietal called Joannes Seyve. The cross was sent to Cornell for development and has produced a wine grape well adapted to a cool climate region like Niagara, displaying cold hardiness, good productivity and resistance to fungal diseases. When combined with Geisenheim and Vidal grapes in Ridge Road’s ‘Vineridge Blend’, it results in a zesty, fresh white wine with high-toned aromatics of floral, citrus and tropical notes, along with a mineral quality and a silky texture.

Sean and Jayne have purposely retained a large portion of the home farm as a fruit orchard and natural habitat for the varied local flora, birds and as Jane says…‘critters’. Working with the local conservation authority, they are planning to establish a walking trail through part of the property to a nearby waterfall. If you are a bird lover, Ridge Road invites you to their Raptor Festival, and spare binoculars are always available for the uninitiated wine-tasting birdwatcher!

Even with their short time in business, the quality of Ridge Road’s wines has been recognized with two gold medals for their 2009 Riesling and Vidal at the 2010 All Canadian Wine Championships. Jayne feels their approach accounts for this: “Our focus is to make hand-crafted wines that showcase our terroir. We create two blends each year— Call Me a Cab and Intersection White - and adjust our single varietal portfolio annually in response to the vintage. We’ve also found that our property produces very crisp, fruity sparkling wines, ideal for causal occasions. We plan to expand that part of our portfolio in the future.”

We are fortunate to feature Ridge Road early in the summer, as their wines are usually sold out by early fall. They are expanding to 4500 cases over the next two years, with a long-term plan to cap production at 10,000 cases. “We really believe that for us, that’s the maximum volume that will allow us to continue to put the care and effort we feel is required into each wine.”

Enjoy your Savvy Selections!

~ Savvy Sommelier Tasting Notes ~

Ridge Road Pinot Gris 2011 VQA, $16.95

Savvy Sommelier Tasting Notes:  From a great vintage, this Merlot displays aromas and flavours of black berry and plum, chocolate coated cherries as well as dried cherries with an underlying mineral note. Dry, mid weight, the subtle structure, round tannins and clean texture frame layered fruit flavours, recurring chocolate notes and sweet spice that lingers on the finish.

Suggested Food Pairing: Serve this wine with pork with a burgundy sauce or grilled veal chops.

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

~ Recipes to enjoy with your Savvy Selections ~

With Ridge Road Pinot Gris …

Spaghetti with Shrimp


The Eating Well Cookbook
Serves 4

Ingredients
1 Tbsp olive oil
5 garlic cloves, minced (or to taste)
1 tsp tomato paste
1 ¼ C dry white wine
2-3 tsp grated lemon zest
1 ½ lb medium-sized shrimp, peeled & deveined
¼ C minced fresh parsley
Salt & pepper to taste
1 lb spaghetti
1/3 C fresh bread crumbs, toasted
Fresh grated parmigiano (optional)

Method

1. In a large deep saucepan, heat oil over low heat. Add garlic & tomato paste and sauté for 2-3 minutes, or until the garlic begins to stick to the bottom of the pan. Add wine and lemon zest. Increase heat to medium & simmer, uncovered, for 5 minutes or until garlic has softened. Add shrimp & cook for about 3 minutes longer, of just until shrimp are pink. Add parsley & season with salt & pepper.
2. Meanwhile, cook spaghetti in a large pot of boiling, salted water until it is tender but still firm. Drain the spaghetti in a colander & transfer to a large, warm shallow serving bowl. Toss with shrimp sauce.
3. Taste & adjust seasonings. Sprinkle with toasted bread crumbs (and parmigiano cheese) and serve immediately.

With Ridge Road Pinot Noir …

Pork Chops with Fresh Tomato, Onion & Feta

http://www.allrecipes.com
Serves 4

Ingredients
1 large onion, halved & thinly sliced
2 Tbsp extra virgin olive oil, divided
4 pork loin chops, 1” thick
salt & pepper to taste
sliced garlic cloves
½ pint red grape tomatoes, halved
½ pint yellow grapes tomatoes, halved
2 cloves garlic, diced
1 Tbsp dried basil
2 ½ tsp balsamic vinegar
2 oz. crumbled feta, or to taste

Method

1. Heat 1 Tbsp oil in skillet over medium heat. Stir in the onion & cook until golden brown. Set aside.
2. Add ½ Tbsp oil to skillet & heat. Season pork chops by rubbing garlic clove over, then sprinkling with salt & pepper. Cook to desired doneness. Set aside, keeping warm.
3. Heat remaining oil in skillet. Return onions to skillet, stir in tomatoes, garlic and basil. Cook, stirring for 3-4 minutes, until tomatoes are tender. Mix in balsamic vinegar & season with salt & pepper.
4. Top chops with the onion & tomato mixture & sprinkle with feta. Enjoy!

With Ridge Road Merlot…

‘Merloted’ Grilled Beef

http://www.food.com
Serves 4

Ingredients
4 filets of beef
½ C Merlot
1 Tbsp Worcestershire Sauce
4 cloves garlic (or to taste), minced
1 Tbsp brown sugar
1 tsp fresh-cracked pepper

Method

1. Stir together Merlot, Worcestershire sauce, garlic, brown sugar and pepper.
2. Add beef fillets and marinate at least 10 minutes and up to 2 hours.  
3. Place marinated meat on hot grill and cook to desired doneness. Serve with grilled veggies and rice.

Option: You can create extra marinade, bring it to a boil in a small saucepan, reducing by 1/3, then pour over the fillets.

 Cheers & Enjoy this month’s Savvy Selections!

Savvy Selections wine of the month club
Featuring The Grange of Prince Edward Vineyard & Estate Winery
- May 2012 -

A visit to Prince Edward County wineries, or better yet next weekend's, Terroir Wine Festival  is both an opportunity to taste wines, explore the vineyards and marvel at the historic restored buildings on site; a visit provides a Canadian history lesson too.

The County is one of the areas settled by United Empire Loyalists after the American Revolution. In 1972, Robert Granger purchased the 150-acre home farm on the original Trumpour family patent, including the mill which produced most of the lumber used in the historic barn (built in 1826) which houses The Grange of Prince Edward winery tasting room and barrel cellar.

History tells us that the Trumpour family arrived in Canada after the Revolution, driven from the Thirteen Colonies by their allegiance to the British Crown. Roughly 50,000 Loyalists emigrated, many from disbanded Loyalist regiments, and settled in the upper St. Lawrence valley. They brought with them their customs, British Law and land tenure, and representative government. After lobbying by the Loyalists, the British Parliament passed the Canada Act in 1791, effectively dividing Québec into Upper (Ontario) and Lower (Québec) Canada.

Building on the deep history of this property and region, Robert and his daughter Caroline Granger partnered in 2002 to establish one of the first wineries in the newly developing wine appellation of Prince Edward County (PEC).

Our Savvy Sommelier Susan Desjardins caught up with Caroline on a recent visit to the winery.  From your fist metting, Caroline exudes energy and enthusiasm as she guides you around the property and through the wine cellar and winemaking facilities. Although her father’s career was focused in Toronto, he purchased the property with the intention of giving his children the experience of growing up on a farm. Caroline spent her youth there, leaving at the age of 16 when she was whisked away to Paris and a modeling career that kept her in Europe for 10 years. This career eventually took her to the United States, where she married and began to raise her family. In 1997, she moved back to the farm, looking for a career that would allow her to spend more time with her three children.

Caroline recalls that one wet spring day, she helping plant grape vines at a nearby vineyard.  This prompted her to suggest to her father that they plant 10 acres to vines. “This place has always been a working farm. I saw the vineyard as a way to re-establish a viable, sustainable role for the property.” As part of a college course she was taking at the time, Caroline developed a business proposal to discuss with her father. With his agreement and support, she took the wine technician program at Loyalist College and, in 2001 the first vines were planted. Her initial harvest in 2003 produced Prince Edward County’s first Ontario award-winning wine, the Trumpour’s Mill 2003 Gamay Noir 2003.

Caroline’s vineyards and range of wines have expanded over the years, with a strong emphasis on Pinot Noir. We are delighted to showcase in this month’s Savvy Selections:
- Chardonnay VQA 2007– a creamy, well-balanced wine
- Diana’s Block Pinot Noir VQA 2007 – The Grange’s elegant premium Pinot Noir
- Northfield Cabernet Franc VQA 2007 – a complex wine that we think is ready to enjoy now or can be put in your cellar.

Stock up for the summer...

You won’t find these wines from The Grange at the LCBO.  So, if you found a new favorite wine and would like additional bottles, give me a call and I will take care of ordering more for you.  Simply, call me at 613-SAVVYCO (613-728-8926) or sending me an e-mail at debbie@savvycompany.ca.

Cheers & Enjoy!
- Debbie & Savvy Team

Not only did Caroline Granger (left) learn about cell biology, fermentation processes and vineyard management at Loyalist College, she learned to drive a tractor and cultivate fields. She has maintained that hands-on approach through her tenure at The Grange. She exudes intensity as we sit in the tasting room on a cool spring day, discussing winemaking at The Grange and the challenges of viticulture in the County. “Did you know that over a 100-year horizon, PEC is only one degree Celsius cooler than Niagara? And in the summer, we’re actually one degree warmer.” She describes the Hillier area (where The Grange is located) as a bit of a “heat sink’; while they don’t benefit from the lake effect, the area has an advantage for ripening in the summer.

What did she learn that has proven true? “The main thing is that Pinot Noir from the County is extra-ordinary”. Other key factors: fans are essential in the vineyard to keep the frost off her vines. And vine spacing has also proven critical to her success. The fairly wide rows and vine spacing ensure a balanced crop load, provide the vines access to the nutrients they need, and permit higher canopies and more leaves to ensure better ripeness. These rows allow high hilling up because, yes, two canes on each vine are buried every fall to guard against freezing – “that’s 170,000 canes we buried in 2011”, remarks Caroline.

Her focus has always been on growing the best possible fruit, and now, with 60 acres under vine, she is able to produce estate-only wines. The vineyard spreads across six blocks, grown on shallow but fertile soils known as Hillier clay gravel. The Northfield block offers the deepest soils, at 36 inches. The underlying bedrock is limestone that fractures naturally, facilitating root growth and bringing a mineral quality to the wines. “When I started planting the vineyard, I focused on the varietals best suited to the alkaline soils we have, and those that would ripen early. So we started with Chardonnay, Gamay and Pinot Noir.” Pinot Noir is her passion, with 17 acres devoted to this varietal, used in sparkling wine, rosé and both The Grange and Trumpour’s Mill varietal wines. She’s added Pinot Gris, Riesling, Cabernet Franc (that you received this month) and an experimental block of Sauvignon Blanc, which is the longest ripening varietal. The first 12 acres were planted in 2001, an additional 32 acres established between 2002 and 2004, with the most recently planted vines dating from 2007.

The Grange’s initial production started small in 2003 at 1600. Now Caroline has her eye on producing 12,500 cases this year - organic growth that has allowed her to maintain a strong focus on style and quality.

Her role at the winery is definitely hands on, “I’m the vineyard manager, the winemaker, the CEO, the CFO . . . !” Asked how she became a winemaker, Caroline’s sense of humour ignites—‘Well, I started growing 150 tonnes of grapes!”. While she trained academically in college, with her first harvests she used consulting winemakers, working closely with them. “Winemaking is part art, part science. You start with the healthiest possible grapes, and then you create the best possible conditions for healthy fermentation, which include clean fruit, quick processing, carefully selected yeast strains, and ongoing monitoring through the vinification process.” Her daughter Maggie has started working with her in winemaking and is showing both talent and enthusiasm. While talking to Maggie as she guides us through a tasting, it’s clear she is actively involved in winery decisions, putting forward the research and rationale behind The Grange’s decision to continue using cork rather than migrating to Stelvin closures (winespeak: screwcaps). It’s definitely a family affair, with son Brandon (currently studying at Trent University) working in the tasting room over the summer, and youngest son Quinton the ‘IT wizard’.

With each visit to the winery, you will always find something new.  This summer, Maggie is leading an organic market garden to supply produce for the restaurant and the vineyard workers. Caroline has hired an all-female crew this year and plans to provide 3 healthy meals each day for her staff. “I want my workplace to be more accessible for women.” It is clear that Caroline never stands still!

Cheers & Enjoy your Savvy Selections!

Northfield Cabernet Franc 2007 VQA $35.00

Planted in 2003, this vineyard benefits from the high plateau on which it is located, protected from frost and exposed to maximum seasonal sunshine, assuring full even ripening of the fruit. Once again, only the exceptional barrels were selected for this Grange wine. We are excited that Caroline had ‘just enough’ bottles of this wine to be included in Savvy Selections.  There are only 2 cases left!  If you would like more – contact Debbie sooner than later!

Savvy Sommelier Tasting Notes:  Dry, medium bodied, this wine offers subtle aromas, ranging from floral, vanilla, cigar box and campfire smoke through dried cherries, berries and plum. Subtle notes of roasted red pepper and herbs mingle with vibrant red berry flavours. The well integrated tannins and lively acidity provide the structure for further aging, while appealing notes of sweet spice linger on the finish.

Suggested Food Pairing: Simply put - Lamb anyone?

Cellaring: Delicious now, this wine will cellar a further 3-4 years

With Trumpour’s Mill Chardonnay…

Perfect Lemon Roasted Chicken
Adapted from Anna & Michael Olson, Cook at Home
Serves 6

Ingredients
1 4 lb. roasting chicken
1 onion, sliced
2 lemons, sliced
2-4 cloves garlic, peeled, sliced
4 sprigs fresh rosemary
Extra virgin olive oil for basting
Coarsely ground salt & pepper

Vinaigrette
2 Tbsp fresh lemon juice
½ tsp Dijon mustard
1 tsp finely chopped fresh rosemary
2-4 Tbsp extra virgin olive oil

Method

1. For chicken, preheat oven to 350F. Arrange half the onion slices, lemon slices and 1-2 cloves of garlic in a roasting pan just a few inches larger than the chicken. Place the chicken on top of the vegetables and fill its cavity with the remaining onion, lemon and garlic. Insert rosemary sprigs into cavity. Baste chicken with olive oil and sprinkle generously with salt & pepper.
2.  Cover pan and roast for about 1 hour. Remove cover, baste chicken with juices from bottom of pan and continue roasting until an internal temperature of 175 F is reached (about 30-45 minutes more). Remove pan from oven and let chicken rest for 10 minutes before carving.
3. While chicken is resting, prepare vinaigrette. Strain onion, lemon and garlic from bottom of pan, saving juices to return to pan (discard vegetables). Place pan over medium heat and add lemon juice, stirring to pull up any caramelized bits. Stir in Dijon mustard and rosemary and remove from heat. Whisk in olive oil slowly and season to taste. Carve chicken and spoon vinaigrette over chicken.

With Diana’s Block Pinot Noir …

Smoked Grilled Salmon
Lucy Waverman & James Chatto, A Matter of Taste
Serves 4-6

Ingredients
2 lb salmon fillet
1 Tbsp maple syrup
1 Tbsp dry mustard
2 tsp kosher salt
1 tsp cracked peppercorns
Soaked cedar plank

Method

1. Combine the maple syrup, dry mustard, salt & pepper and spread over salmon fillet. Marinate 30 minutes.
2. Place a smoker basket with wood chips on BBQ coals. Heat grill over high heat until you see smoke.
3. Place a soaked cedar plank on grill and leave for 3-4 minutes, or until you smell smoke. Immediately turn plank and place fish on top.
4. Cover grill and cook salmon for 10-15 minutes, or until fish is just cooked. Cut salmon into serving portions on plank and slide off onto serving plates.

With Northfield Cabernet Franc…

Grilled Lamb Loin with Sundried Tomato Vinaigrette
Anna & Michael Olson, Cook at Home
Serves 12

Ingredients
12 boneless lamb loins, 6-7oz. each
6 garlic cloves, crushed
1 Tbsp chopped fresh thyme
2 tsp cracked black pepper
¼ C extra virgin olive oil
2 tsp coarse salt

Vinaigrette

2/3 C diced sundried tomatoes
2/3 C chopped Italian flat leaf parsley
¼ C extra virgin olive oil
¼ C balsamic vinegar
¼ C water
Coarse salt & ground black pepper

Method

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

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

3.  To serve, slice the lamb loin into 5 pieces diagonally across the grain of the meat. Fan out them out, overlapping the slices on the plate and top with vinaigrette. Serve with boiled new potatoes and roasted root vegetable medley.

 Cheers & Enjoy this month’s Savvy Selections!

Savvy Selections wine of the month club
Featuring Colaneri Estate Winery

- April 2012 -

It wasn’t too long ago that people would often cringe at the thought of Ontario wines. However, being a Sommelier and wine marketing business owner involved in the Ontario wine industry, I now revel in pride with how the growing wine industry in Ontario and across Canada too, has flourished and is turning heads with impressive wines. Kudos to our talented winemakers. Now, wine enthusiasts like you, look forward with anticipation when discovering Ontario wines.

A large part of this change is due to those brave entrepreneurs and talented winemakers coming from all parts of the wine world to participate in putting Canada on the wine map. A case in point is the Colaneri family.

Our Savvy Sommelier Derek Vollrath met up with the Betty Colaneri, the family matriarch. The story of the Colaneri family and their wines was one of the most interesting and touching stories that Derek has ever come across.

In this Savvy eZine, Derek introduces you to the Colaneri Estate Winery as well as the family. Also, he provides you with a little “Savvy University” wine education (don’t worry Derek assured me that there is no test!). Deeply rooted in their Italian heritage, in this month’s feature, you are being treated to three different styles of Italian wines crafted right here in our own backyard.

The Savvy Selections tasting panel had several Colaneri wines to sample and it was a difficult job to only pick three wines as we were impressed by the intensity of the aromas and distinctive flavours of each wine. In the end, we selected for your enjoyment - and discovery too! – the following wines:

• Fumoso Bianco VQA 2009 – rich & fruity, definitely not a typical Sauvignon Blanc
• Corposo VQA 2009 – this blend of Cabernet Sauvignon & Cabernet Franc, this medium bodied wine is easy to drink with its long cherry finish
• Insieme VQA 2009 - a big bold & beautiful blend of dried Cabernet Sauvignon, Merlot & Syrah
• OPTIONAL WINE: Profondo Mistera Recioto VQA 2010 – a sweet & succulent dessert wine made with dried Gewürztraminer 


In the last couple of pages in this Savvy eZine, Derek has recipes matched to complement the wines. He highly recommends the stuffed pork recipe that he paired with the Fumoso Bianco (Sauvignon Blanc) wine. “Delicious - pretty much sums it up for me”, reports Derek.

Love these unique wines?
All of us in the Savvy Selections tasting panel agree the Colaneri wines are absolute gems. You won’t find these wines at the LCBO. So, if you found a new favorite wine and would like additional bottles, give me a call and I will take care of ordering more for you. That goes for any of the previous Savvy Selections featured wineries too. Simply, call me at 613-SAVVYCO (613-728-8926) or sending me an e-mail at debbie@savvycompany.ca.

Cheers & Enjoy! - Debbie & Savvy Team
Savvy Company

debbie@savvycompany.ca

Colaneri Estate Winery

Presented by Sommelier Derek Vollrath

The first time I talked with Betty, I was so enchanted by her story that I found myself just listening, forgetting to take notes and ask questions. The second time we talked, I was more prepared.

A Passion for Everything they do 
...
Passion! That is the only word that can be used to describe how the Colaneri family feels about everything from their family, their winery and their wines. Betty explained, “We Italians do everything with passion, we’re a passionate people.”

The story of the Colaneri Estate Winery begins in 1967, when Joseph & Maria Colaneri came to Canada from Italy with their two sons Michele (Mike) and Nicola (Nick). Several years after their arrival here one of the sons, Mike married Angiolina (Angie), while the other son Nick, married Liberina (Betty).  What is touching about this is that two brothers (Mike and Nick) married two sisters, (Angie and Betty).

The Colaneris have been growing grapes in the Niagara region for 34 years. However, they did not become directly involved in the wine making business until 2003. I chuckled as Betty told me that the family agreed to take advantage of an opportunity and replant their grape vines, ”it was either grape vines or Christmas trees”, she recalls. Now, having tasted their wines, I am glad that the family agreed on the grapes!

With the vineyard planted, each family member selected a grape varietal that they felt personified them. Betty chose the Gewürztraminer as she fell in love with the sweet and spiciness of the wine. Once their grape had been chosen, each family member sat with a local artist and had a label designed to reflect their personality. It is definitely intentional that all of the labels have a Leonardo Da Vinci look and feel to reflect the family’s Italian heritage.

During our interview, I remarked to Betty that they sent a large number of wines for the Savvy Team to sample. “The wine is our family; we feel the need to showcase all of them, as it is not right to choose one over the other.”

The family recruited renown winemaker Andre Lipinksi, and although he is not Italian, he was a natural fit because he had experience in producing wines crafted in the appassimento style (read below for an explanation). The Colaneris specifically wanted to focus on styles that emphasized their Italian heritage.

A Sister now watches over ...

Betty’s sister and Mike’s wife, Angiolina was a huge part behind the winery. “She was larger than life”, Betty recalls. Although she was able to see the beginnings of the family’s dream during the construction of the winery, she was not able to see it to completion as she unfortunately passed away before it was finished. Betty paused and shared, “Angie’s presence is still felt today”.

As we ended the interview, Betty told me that, “Italy is the inspiration for our wines, while family is the inspiration of the winery. Having family work together to create a legacy that can be passed down to other generations is something that Angie would have wanted.”

Savvy University - Italian Wine Styles 101



Italian wines are as diverse and as unique as the people and the country. Given this, I thought I would dedicate a portion of this article to provide you with basic information about the styles you will be enjoying.

Appassimento: A style of wine in which some or all of the grapes are partially dried before they are fermented into wine. By drying the fruit, there is more sugar, less water and therefore a greater concentration of flavour with the finished wine.

Ripasso (pronounced ree-PAH-soh): In Italian ripasso literally means “re-passed”. After the wine is fermented in the usual way, it is placed in casks containing the lees (winespeak for grape skins) from a prior batch of wine. Usually, the lees of an Amarone wine are used. This process, which lasts from 2 to 3 weeks, adds colour, tannins, body and complexity of flavors to the new wine.

Recioto (pronounced reh-CHEE-oh-toh): This is a distinctive style of wine from the Veneto Region located in northeastern Italy. Grapes are dried in a cool, airy room for up to 4 months until semi-dry, which produces concentrated sugars and flavors. This is like a sweet dessert wine, along the lines of a late harvest.

~ Savvy Sommelier Tasting Notes ~

Fumioso Bianco VQA 2009
$24.95

Colaneri’s Sauvignon Blanc was crafted in the appassimento style with 45% of the grapes being kiln dried before being fermented. In addition to including the dried fruit, this Sauvignon Blanc was both barrel fermented and then barrel aged in French Oak. The combination of these two winemaking techniques resulted in a Sauvignon Blanc that is rich in body and fruit forward in taste. This is definitely not your typical New Zealand style Sauvignon Blanc!

Savvy Sommelier Tasting Notes: Vibrant gold in colour with powerful aromas of apricot, ripe apple and peach. The palate is very fruit forward with banana, peach and ripe pear. The use of dried fruit and oak during the vinification process (winespeak for winemaking) has resulted in a dry wine with a rich mouth feel and a long ripe fruit finish.

Suggested Food Pairing: BBQ chicken with a lemon-tarragon sauce or ravioli stuffed with butternut squash would pair quite well with this Sauvignon Blanc. Derek highly recommends pork tenderloin stuff with ricotta cheese, baby spinach and artichokes. The recipe below is super easy for a main course!

Cellaring: This wine can most certainly be enjoyed now or it can be cellared for up to 18 months.

Corposo VQA 2009
$18.95

This is a blend of 60% Cabernet Franc and 40% Cabernet Sauvignon. It is made in a ripasso style where the wine was re-fermented using Cabernet Sauvignon skins which were used in the production of Colaneri’s signature Amarone wine.

Savvy Sommelier Tasting Notes: A beautiful deep garnet colour. Your nose will be drawn in by intense aromas of white pepper, eucalyptus and dried fruit (can you detect dried cherries?). The palate is a complex array of red currants, dark cherries, tobacco leaf and white pepper. Dry, medium bodied in nature, with a relatively long finish of dried cherries. Try decanting this wine 30 minutes to an hour before serving to allow it to breathe.

Suggested Food Pairing: Crispy duck with spice plum chutney or venison stew would pair well with this wine. The Savvy Selections tasting panel suggests that you pair this wine with roasted garlic lamb leg and rosemary potatoes. A recipe for this crowd pleasing wine follows.

Cellaring: Give it 2 to 3 years in the cellar or enjoy it tonight while watching your favourite movie or show!

Insieme VQA 2009
$34.95

Insieme is named in honour of Joseph & Maria Colaneri, the original matriarch and patriarch that came to Canada from their home country of Italy. In Italian, the word “insieme” means together and as Betty explained, insieme is so fitting a name because Ma and Papa Colaneri did everything together. This wine is an equal blend of Syrah, Cabernet Sauvignon and Merlot. It too was made in the appassimento style with 50% of the Syrah and Merlot along with 100% of the Cabernet Sauvignon was kiln dried before fermentation.

Savvy Sommelier Tasting Notes: Garnet red in colour with captivating aromas of warm spices, dried figs and cooked fruit. The palate is loaded with layers of red and black fruit, dried fig accompanied by subtle hints of mocha. The wine is medium to full-bodied with a long and intriguing black cherry finish.

Suggested Food Pairing: This rich wine would pair well with strip loin roast or pasta with a bolognese sauce. We are recommending that you pair this wine with crusty barbequed beef with a horseradish mayonnaise. The recipe for this dish can be found on the following pages.

Cellaring:This wine is drinking well now or if you so desire allow it to evolve in your cellar over the next 5 years.

OPTIONAL WINE: Profondo Mistera VQA 2010
$29.95

Savvy Sommelier Tasting Notes: Rich, honey gold in colour, with an intense and extreme complex nose. Floral aromas (violets perhaps?) along with sweet aromas as lychee, ripe pear, honey and sweet spice are definitely detectable. These wonderful aromas follow through on the palate as you will enjoy flavours of honey, brown sugar along with lychee and ripe pear. This is a definite sweet wine, with a cloying mouthfeel and a long pleasantly sweet finish.

Suggested Food Pairing: The food pairing possibilities with this wine are endless. Given the Italian style of you can’t go wrong if you serve this wine slightly chilled accompanied by a traditional Italian antipasto platter of Genoa salami, Capacola ham, thinly sliced prosciutto, roasted red peppers, marinated artichoke heart, stuffed green olives rounded out with Gorgonzola, mozzarella and Parmesan cheeses. Another great pairing would be melon wrapped in prosciutto, the combination of the sweet from the wine along with the saltiness from the prosciutto or antipasto platter is what makes this a classic pairing.

Cellaring: This would make wine can be enjoyed now. As a result of the fruit and acidity in the wine it can easily cellar for 3 to 5 years.

~ Recipes to Enjoy with your Savvy Selections ~

With Colaneri Estates Fumoso Bianco …

Super-Stuffed Tenderloin

From Men’s Health Nutrition Guide
Serves 4

Ingredients:
2 lbs pork tenderloin
1 cup reduced-fat ricotta cheese
2 cups chopped fresh baby spinach leaves
½ tsp dried basil
1 small jar artichoke hearts, drained and diced
Olive oil
Salt and pepper to taste

Method:

1. Butterfly the loin by splitting it down the centre, cutting it almost but not all of the way through and the opening the two halves so that they lie flat.
2. Stir the cheese, basil, spinach and artichoke hearts together and spread the mixture on the inside of the cut loin.
3. Roll the loin closed and tie it with cord in approximately five places.
4. Place the pork in a roasting pan, brush it lightly with oil, and sprinkle it with salt and pepper.
5. Preheat the oven to 400°F and roast it for 35 to 45 minutes.

With Colaneri Estates Corposo …

Roasted Garlic Lamb Leg with Rosemary Potatoes
From Cooks.com
Serves 6-8

Ingredients:
4 lb leg of lamb, bone-in, trimmed
2 heads garlic, halved
3 tbsp olive oil
salt and freshly ground pepper, to taste
2 tbsp Rosemary, chopped
3 lbs small red potatoes, halved
grilled asparagus or preferred vegetable, to serve

Method:

1. Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, and then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb (see tip).
2. Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an oven-proof dish and toss with the remaining oil and rosemary. Set aside.
3. Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat.
4. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.
5. Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.

TIP: The garlic can be roasted and mashed the day before. Store in a tightly sealed container in the refrigerator. You could also spread over the lamb the day before and marinate overnight for a real garlic flavor. Just remember to cover well, and bring lamb to room temperature before roasting.

With Colaneri Estates Insieme …



Crusty Barbecued Beef with Horseradish Mayonnaise
From The Canadian Living Entertainment Cookbook, Carol Ferguson
Serves 12

Ingredients:
2 round steaks, 2ibs each
½ cup red wine vinegar
¼ cup olive oil
1 onion chopped
2 cloves garlic, chopped
½ tsp hot pepper flakes
1 cup mayonnaise
⅓ cup chopped fresh chives
⅓ cup chopped fresh parsley
4 tbsp prepared horseradish
2 tbsp Dijon mustard
2 tbsp mustard seeds

Method:

1. To make the marinade; in a large shallow glass dish or heavy plastic bag set in a bowl, combine vinegar, oil, onion, garlic and hot pepper flakes. Add steaks turning to coat all over; cover tightly. Marinate for 24 to 48 hours in refrigerator, turning occasionally.
2. To make the horseradish mayonnaise, combine 2 tbsp of mayonnaise, chives, parsley and horseradish. Refrigerate until serving time.
3. To prepare the coating; mix together the remaining 2 tbsp of horseradish, mustard and mustard seed. Remove steaks from marinade; spread half of the coating over one side of each steak.
4. Cook in covered barbeque, coated sides up over medium heat for 12 minutes.
5. Turn meat and spread remaining mustard mixture on cooked side. Barbeque for about 15 minutes or until meat thermometer registers 140°F for rare or to desired doneness.
6. Let meat stand for at least 10 minutes before carving into thin slices.
7. Serve with horseradish mayonnaise.

Cheers & Enjoy this month’s Savvy Selections!

~ Savvy Sommelier Tasting Notes~

Chardonnay Reserve VQA 2009
$19.95

First Growth Pinot Noir VQA 2007
$35.00 – a special price for Savvy Selections subscribers. (Regular $50)

With Reif Estate Winery Chardonnay Reserve…

Roasted Salmon Salad Niçoise
From Heart Smart - the Best of Heart Smart Cooking, Bonnie Stern
Serves 8

Ingredients
4 tbsp olive oil, divided
1 tbsp chopped fresh rosemary or ½ tsp dried
½ tsp salt
½ tsp pepper
2 lbs baby potatoes, cleaned and halved
6 plum tomatoes cut in wedges or 2 cups cherry tomatoes
2 head garlic
1 lb asparagus, trimmed
2 lbs salmon fillet in one piece, skin removed
⅓ cup balsamic vinegar
8 cups mixed organic greens
2 tbsp chopped fresh tarragon or shredded basil or ½ tsp dried
4 hard-cooked egg whites, coarsely chopped
1 small bunch chives

Method

1. Combine 2 tbsp oil, rosemary, salt and pepper.  Toss potatoes with half this mixture
2.  Arrange tomato wedges, skin side down and potatoes in a single layer on a parchment-lined baking sheet.  Cut top quarter off heads of garlic and wrap in foil.  Roast potatoes, tomatoes and garlic in a preheated 400° F oven for 40 minutes.  Remove baking sheet from oven and scatter asparagus over potatoes and tomatoes.  Roast for 10 to 15 minutes longer, or until potatoes and garlic are tender and asparagus is bright green.  Tomatoes should be browed on bottom.
3.  Meanwhile, coat salmon with remaining oil/rosemary marinade.  Place salmon on another baking sheet lined with parchment.  About 20 minutes before vegetables are ready, place salmon in oven and roast for 15 to 18 minutes or until just cooked through.
4.  To prepare dressing, squeeze roasted garlic into vinegar and whisk until pureed.  Whisk in remaining 2 tbsp of oil.
5.  Arrange greens over bottom of a large platter.  Arrange potatoes down center and tomatoes and asparagus along sides.  With a large spatula, place salmon on top of potatoes.  Drizzle dressing over salad.  Sprinkle with tarragon and egg whites.  Cut chives into 2-inch lengths and sprinkle over top.

With Reif Estate Winery Meritage White…

Seafood Stew
From Love Food.com
Serves 4-6

Ingredients
Large pinch of saffron threads
4 tbsp almost boiling water
6 tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 ½ tbsp chopped fresh thyme leaves
2 bay leaves
2 red bell peppers, seeded and coarsely chopped
1 can (28 oz / 796 mL) canned & chopped tomatoes
1 tsp smoked paprika
1 cup fish stock
1 cup blanched almonds, toasted and finely ground
Salt and pepper
12-16 live mussels
12-16 live clams
1 lb 5 oz / 600 g thick boned hake or cod fillets, skinned and cut into 2-inch chunks
12-16 raw shrimp shelled and deveined
Thick crusty bread, to serve

Method

1. Place the saffron threads in a heatproof bowl with the water and let stand for at lease 10 minutes to infuse.
2.  Heat the oil in a large, heavy-bottom flameproof casserole over medium-high heat.  Reduce the heat to low and cook the onion, stirring occasionally, for 10 minutes, or until golden but not browned.  Stir in the garlic, thyme, bay leave and red bell peppers and cook, stirring frequently for 5 minutes or until the bell peppers are softened and the onions have softened further.  Add the tomatoes and paprika and simmer, stirring frequently for an additional 5 minutes.
3.  Stir in the stock, the saffron and its soaking liquid, and the almonds and bring to a boil, stirring.  Reduce the heat and simmer for 5-10 minutes, or until the sauce reduces and thickens.  Season to taste with salt and pepper.
4. Clean the mussels and clams, discard any with broken shells
5. Gently stir the hake into the stew so that it doesn’t break up, then add the shrimp, mussels and clams.  Reduce the heat to very low, then cover and simmer for 5 minutes or until the hake is opaque the mussels and clams have opened and the shrimp have turned pink.  Discard and mussels or clams that remain closed.  Serve immediately with plenty of thick crusty bread for soaking up the juices

With Reif Estate Winery First Growth Pinot Noir…

Pork Tenderloin with Cherry Sauce
allrecipes.com/recipe/tenderloin-with-cherry-sauce
Serves 4

Ingredients
1-2 tablespoon cornstarch, depending on your desired thickness of the sauce
1 1/2 cups cranberry juice
2 teaspoonsDijonmustard
1 (1 1/2 pound) pork tenderloin, thinly sliced
2 teaspoons lemon-pepper seasoning
3 tablespoons butter
1 cup dried cherries
3 tablespoons cherry preserves

Method

1. In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside.
2.  Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 4-5 minutes on each side or until no longer pink. Remove pork and keep warm.
3.  Stir cornstarch mixture and add to the skillet. Bring to a boil.
4. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through. Serve on a bed of rice with fresh vegetables or assorted grilled mushrooms.

 Cheers & Enjoy this month’s Savvy Selections!

Savvy Selections wine of the month club
Featuring Good Earth Food & Wine Co.

- February 2012 -

Drive down the gravel laneway, past the baskets of fruit set out for sale (on the honor system) & the pastoral campus of Good Earth Cooking School and Winery comes into view. The outdoor BBQ pit & herb garden, where classes are held in fine summer weather, sits beside the small rustic barn housing the indoor cooking school. To the left is a more recent structure, consistent still with the relaxed farmhouse style, housing the tasting room & shop, the indoor dining room & the fabulous outdoor patio with its lofty beam ceiling. From there, you look out over gardens & vineyards as you enjoy the decidedly delicious local lunch menu with a glass (or two) of The Good Wine.

This place is deeply rooted in history. Nicolette Novak, owner & entrepreneur extraordinaire, has lived on this farm most of her life. Her father emigrated from Czechoslovakia, her mother from Ireland. They started with five acres of stone fruit, then over the next two decades, their property grew to 220 acres. Growing up, Nicolette worked closely with her dad on the farm, yet was determined to create her own life, pursuing a degree in International Relations at University of Toronto with a plan to enter the foreign service. At age 28, she was working in Toronto when everything changed. Her father died in a tragic car accident. Nicolette returned to the farm & in her inimitable & yes, determined way, took over, starting with the peach harvest on a farm that, at that time, produced 2 million pounds of fruit!

One year ran into another & Nicolette realized she really enjoyed what she was doing. But the economics weren’t working, so she sold half of the land & moved back to Toronto. But the farm beckoned. A few years later, she moved back to Niagara with the idea of transforming the property into a small cooking school. Renown teacher & chef Michael Olsen helped her define the concept & in 1998, The Good Earth Cooking School opened. Nicolette’s friendliness & candor, the quality of the experience & the food, the relaxed environment all worked their magic & created an entrepreneurial success.

With winemaking at the back of her mind, Nicolette planted vines on 8 acres of the 55-acre property & released her first wine in 2008. “The wine is a great complement to the food, and was a natural way to extend the business,” she explains. Taking a deep breath, in 2010, she took the plunge to establish a bistro, dining room & tasting room. And there’s no looking back! The quality of the wine, the food & the total experience will entice you to this quaint property again & again.

 We’re delighted to showcase in February's Savvy Selections wine of the month club:

• The Good Wine Chardonnay VQA 2009 – an elegant well-balanced white wine
• The Good Wine Rosé VQA 2010 - Drink rose wines in February? Especially this one as it is Good Earth’s signature & a hands down favorite of our Sommeliers
• The Good Pinot Noir VQA 2009 – a classic Pinot Noir with an earthy complex

You won’t find these wines at the LCBO

If you would like more of these premium wines from Good Earth, simply call on us to arrange an order for you.

Cheers & Enjoy!

- Debbie & Savvy Team

The Good Earth Food & Wine Co.

Presented by Sommelier Susan Desjardins

There’s a theme running through everything that Nicolette Novak turns her hand to & that is ‘local’. As she puts it, the cooking school, the bistro & the winery all provide the opportunity to utilize & showcase fresh local produce & outstanding local talent. The menu at the bistro reflects the seasons, the bite-size sip/savour menu offering a fabulous opportunity to enjoy the food presentation, the tantalizing mingling aromas of food & wine. As one of the local entrepreneurs on the forefront of the farm-to-table movement, Nicolette has also created a ‘slow food’ context for those of us who simply love the experience of eating tasty fresh food in a relaxing, appealing ambience. What delights her about the expanded operation? “I get huge satisfaction knowing I can offer something special to the people who come through my world. It’s fun, meeting wonderful people all the time. It’s a really happy place!”

And this entire experience is created by local people, hand-picked, like her fruit, by Nicolette. Flat Rock Cellars winery owner Ed Madronich encouraged her venture, offering as consultant winemaker Ross Wise, a ‘Kiwi’ whose passion for great wine is matched by his passion for food & good times. “As the winery developed,” says Nicolette, “I felt it was important to have a winemaker as part of the family. I heard about Dré [Andrea Glass] & was highly recommended by Ann Sperling (winemaker at Malivoire Wine & Southbrook Vineyards).”

A 2006 graduate of the Niagara College Winery and Viticulture Technology program, Dré is a native of Niagara & a member of a longstanding local farm family. Dré brings extensive wine-related experience to the table (pardon the pun!) as an assistant winemaker in Argentina & as a cellar hand in California as well having a hand at Niagara wineries, including Flat Rock, Southbrook and Reif (March Savvy Selection feature winery). She also brings focus & intensity to the role of winemaker, as evidenced when she joined us for the tasting at the bistro, water glass in hand. “Oh, I’m just bottling this wine and I thought you might like to taste the barrel sample. I think it has great potential . . .” And so did we! Dré exudes confidence and commitment to her craft and is, says Nicolette, quite fearless and multi-talented.

In the vineyard, Nicolette partners with Chris Andrewes, a lifetime friend of Nicolette’s whose own farm is adjacent to The Good Earth. Chris & his family have worked with Nicolette over many years to ensure the beauty & productivity of The Good Earth orchards. He now leases some of her land & has planted Chardonnay & Pinot Noir. “We work very closely together on decisions & Chris’s expertise in tending the vineyards has been recognized by others in the industry. Cave Spring has recently called on him to manage their vineyards.”

The great service & food in the bistro is only enhanced by the tasting & browsing experience in the bright & tastefully appointed retail shop. It is here where you meet Amanda McSpadden. After graduating as a Baker’s apprentice from the Niagara College Culinary Management program, she worked at a number of local enterprises before finding her way to The Good Earth as a Resident Chef. Wanting to complete her apprenticeship, she left for a stint with celebrity chefs Michael & Anna Olsen, returning to The Good Earth as a certified Pastry Chef. You will find Amanda’s cheerful reception when you visit the winery retail shop.

Then, there’s Michael Pasto, Nicolette’s highly experienced, skilled head chef & Mike McColl, who you’ll find manning the BBQ during the outdoor grilling season. But really, we need to focus on the wine . . .

Getting started, Nicolette bought in grapes from trusted suppliers, but with the 2010 vintage, she has reached her goal of producing wine from sustainably managed estate-grown fruit. The focus is on varietals that thrive in the Niagara Peninsula & on her property—Chardonnay, Riesling, Pinot Noir & Cabernet Franc. As a craft winery, Nicolette expects to produce in the order of 2300 cases at full production.

Enjoy the wines featured in this mid-winter selection, try The Good Wine with some of the delicious menu items at ZenKitchen or Domus Cafe if you’re in Ottawa, or plan a visit to Niagara and savour the entire experience by the fireplace in the cosy dining room this winter, or alfresco at the bistro later in the year.  You are always invited!

 Cheers & Enjoy this month’s Savvy Selections wines

 ~ Our Sommeliers suggest these recipes to enjoy with the Savvy Selections ~

With The Good Chardonnay…
Chicken Saltimboca
The Good Earth Cooking School
Serves 3

Ingredients
6 boneless skinless chicken thighs
6 slices prosciutto
2 Tbsp capers
6 cloves garlic, minced (or to taste)
12 fresh sage leaves
12 kalamata olives, pitted
1 pint cherry or grape tomatoes
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh sage
4 Tbsp butter
1 Tbsp grapeseed oil
½ C white wine

Method

1. Preheat oven to 375F.
2. On a cutting board, place a chicken thigh between 2 sheets of plastic wrap. Using a meat mallet or heavy pan, gently pound chicken until it is an even ½ to ¼ “ thickness. Repeat with remaining thighs.
3. Lay out all the pounded thighs. Season liberally with salt & pepper. Lay 2 sage leaves, 6 capers, 1 tsp garlic & 4-5 olives in the middle of each chicken thigh. Roll each piece from end to end to form a tight roll. Lay out the prosciutto slices. Place a chicken roll at the edge & roll tightly. Skewer with a toothpick in order to keep rolled.
4. Heat a large oven proof frying pan over high heat. Add 1 Tbsp butter & the grapeseed oil to the pan. Add the chicken seam side down & sear, turning to brown all sides. Transfer the pan to the oven & bake for 10 minutes.
5. Remove from the oven & transfer the chicken onto a plate. Drain off any excess oil & fat, making sure not to scrape out the tasty bits   
6. Return the pan to low heat. Deglaze the pan with the wine, scraping the aforementioned tasty bits with a wooden spoon. Cook the wine for about 1 minute Add the tomatoes, herbs & any extra ingredients left from the chicken stuffing process. Cook for an additional minute. Add the remaining butter & cook for 1 minute. Return the chicken to the pan, turning the heat down to low & cook to reheat the chicken, about 2 minutes. Serve the chicken with wilted spinach. Spoon the sauce onto the chicken upon serving.

With The Good Rosé …
Gnocchi Pillow with Sage Brown Butter Sauce
From The Good Earth Cooking School
Serves 6

Ingredients
2 C ricotta
2 eggs
1 egg yolk
½ C grated parmesan cheese
¾ C all-purpose flour
¼ tsp grated nutmeg
Pinch salt & pepper

Brown Butter Sauce
1 C + 1 Tbsp unsalted butter, cubed
1 shallot, diced
1 tsp salt
¼ tsp ground black pepper
¼ C thinly sliced fresh sage
¼ C toasted hazelnuts, chopped
¼ C freshly grated Parmigiano-Reggiano

Method

1. In a bowl, combine the ricotta, eggs, egg yolk, nutmeg, salt & pepper. Add the remaining ingredients, mixing well with a wooden spoon. The mixture will be slightly sticky.
2. On a well-floured surface, section the dough into 8 equal parts & roll out into long ‘logs’ of approximately ¾ to 1” diameter. Create the gnocchi by cutting each log into ¾ to 1” pieces Bring a large pot of salted water to a rapid boil. Drop about a quarter of the gnocchi into the water When the gnocchi float, cook for an additional minute.
3. Using a slotted spoon, transfer the gnocchi to a cold water bath. This will stop the cooking and ‘set’ the gnocchi Repeat until all the gnocchi are cooked. Strain, lightly oil, and lay out in a lightly oiled baking sheet.
4. At this point you can refrigerate or freeze the gnocchi for future use. To reheat, simply bring a pot of salted water to a boil, add the gnocchi, cooking just long enough to heat through. Strain & serve.

 Method - Brown Butter Sauce

1.  In a large frying pan, melt 2 Tbsp butter & add shallots. You pan needs to be large enough to accommodate all the gnocchi, or as many as you wish to cook. Cook butter for 2 minutes over medium heat. Add the remaining butter. Turn down the heat to a low setting & continue to cook for 8 minutes. The butter will begin to foam & take on a golden colour. Remove from heat.
2. Carefully add the sage & hazelnuts. Add cooked gnocchi & toss gently. Garnish with Parmigiano-Reggiano

With The Good Pinot Noir…
Faux Duck Confit with Fresh Thyme
Laura Calder, Dinner Chez Moi
Serves 4

Ingredients
4 duck legs
2 garlic cloves, halved
salt & pepper
¼ C duck fat, cut into pieces
8 sprigs fresh thyme

Method

1. Cut around the end of the duck legs (like cutting around the wrapper at the top of a bottle of wine), going through the tendon so that the legs will self-French during cooking. Rub the legs well with garlic & season with salt & pepper.
2. Heat the oven to 300F. Lay the duck legs fat side down in a large oven-proof frying pan Scatter the duck fat around them and tuck in the thyme sprigs Turn the heat to medium & render the fat on the legs, up to 15 minutes.  
3. Once the fat is a pool around the duck, turn the legs skin side up. Cover the pan with a lid or foil, sealing tightly, and transfer to the oven. Bake 2 ½ hours, until the meat falls from the bone. Remove the legs from the fat and lay skin side up on a baking sheet.
4. Turn the oven to broil, but leave the rack in the middle of the oven. Broil the legs until the skin is golden and crisp, about 5 minutes. Serve immediately, with thyme-infused roasted root veggies and wilted spinach. Sip and savour!  

Savvy Selections wine of the month club
Featuring Sue-Ann Staff Estate Winery

- January 2012 -

Cruise up the vine lined slopes above Jordan village, as I did last summer, and you’ll find Staff Avenue and Sue-Ann Staff Estate Winery. My curiosity was piqued - what was the story behind Sue-Ann Staff’s newly opened winery, housed on her family’s historic farm? The dramatic white barn and family home come into view, a large cold-weather bell crafted in mid-1800s England gracing the entrance, ready to ring you onto the property. Exit the car and you will be greeted by a friendly, well-mannered Bernese Mountain dog named BRIX, who will lead you to the side entrance of the house. There you head into the relaxed, welcoming tasting bar that Sue-Ann and her family have set up in their farmhouse kitchen. Sue-Ann offers a warm welcome, sharing her passion for the wine, the vineyards and her family’s history.

Sue-Ann’s family emigrated from England in the late 1700s, her ancestor Robert Staff acquiring the current property over 2 centuries ago. The first vineyard was planted in 1898 by her great-grandfather comprising of 3.3 acres of Concord grapes located at the corner of Staff Avenue and 17^th Street. This vineyard may be the oldest productive one in Niagara and continues to be retained by the family as a living legacy. You may in fact taste these grapes in Welch’s grape juice, as the fruit is shipped annually to the company’s processing plant in Pennsylvania. Through the generations, the Staff farming and agricultural operations have evolved. Historically, it was the largest private fruit-growing operation in Canada, with over 800 acres of grapes. And at one time, 5% of the estate was reserved for research by Jordan Wines.

Sue-Ann Staff Estate Winery & Winemaker

 The prospect of a family-owned winery was often discussed at family gatherings, yet the idea became fruition one day while Sue-Ann was thinning crop with her father. ‘What are you doing?” her father asked. “I’m thinking,” replied Sue-Ann, “…I’m thinking there’s no reason I couldn’t start my own winery.” Soon after, in 2009, Sue-Ann Staff Winery opened. Sue-Ann describes the excitement as well as the terror of releasing wines under her name, aware of the significant investment she made while wondering how her wines would be received by the public. This was a fleeting moment now a couple of years later, as success has shown with several wines already sold out!

Our feature of Sue-Ann Staff Estate wines ensures Savvy subscribers have the opportunity to sample a unique selection of Sue-Ann’s wines:

• - Staff Cabernet Franc VQA 2010 - the velvety, earthy laced with balsamic characteristics
• - Megalomaniac Cabernet Frank VQA 2009 -  a BIG treat for our subscribers!
• - Megalomaniac Cabernet Sauvignon VQA 2008 – full bodied red that she made as a consulting winemaker for winery owner John Howard

OPTIONAL WINES:

-Riesling Icewine VQA 2007 - a luscious, beautifully balanced honeyed fruit extravaganza,

- Pinot Gris VQA 2010 - previous vintages quickly sold out.  Given the quality of the 2010 vintage, it is anticipated that this wine will fly off the shelves

We are delighted to introduce you to Sue-Ann & her wines.  Be sure to visit the Staff farm to experience the warm welcome offered by Sue-Ann, her family & BRIX too!

Cheers!
Debbie & Savvy Team

Sue-Ann Staff Estate Winery
Presented by Sommelier Susan Desjardins

Sue-Ann Staff 's name precedes her reputation in the Canadian wine industry. Growing up on the family farm, it was natural to pursue a degree in horticulture and biotechnology from the University of Guelph. Shortly after graduating, she headed to Australia to complete a graduate degree in oenology at the University of Adelaide.

With her graduate studies as the launching pad for her winemaking career, she worked the harvest at a winery in Australia’s Hunter Valley, then returned home to Niagara, beginning her career as assistant winemaker at Pillitteri Estates under the guidance of Joe Will. Within 6 months, she was named winemaker, spending 10 years crafting internationally recognized award-winning wines. When the newly founded Twenty Bees Winery came calling with an ambitious icewine program for Sue-Ann & she accepted. “I learned a huge amount about operations, planning and governance, and got great experience that led me later to decide to establish my own winery”. Through the years, she’s also visited and worked in France, Germany, Andorra & South Africa.

Following what seemed an inescapable destiny, she founded Sue-Ann Staff Estate Winery, and took on the role of Winemaster for the John Howard Cellars of Distinction, producing wines for the Megalomaniac brand. Already marked in her winemaking career, she has been acclaimed Winemaker of the Year (2002) by the Ontario Wine Society and has twice been recognized as one of the top four ‘Women in Wine’ by the International Wine and Spirits society in the U.K.

Rooted in her land, makes quality wines

Growing up on the farm, Sue-Ann developed an intimate understanding of the interplay between the land and the wine. “It seems like a cliché, but I’m a farmer’s daughter.” She has lived the evolution of her family’s property: the growth of juice and table grapes, the impact of Canadian-US Free Trade agreement, the vine pull-out program & the disappearance of local processing plants. Stubbornly, the family has continued to plant vinifera grapes.

Of the 140 acres on the home farm, 35 are under vine. Taking a conservative approach, the reliable Riesling and Baco Noir grapes were planted 15 years ago, followed by Pinot Gris 6 years later. Cabernet Franc, Vidal and Viognier followed 5 years ago, although, says Sue-Ann “Viognier is a stretch up here on the Beamsville escarpment”. Recognizing Niagara’s cool-climate terroir, Sue-Ann identified and planted those varietals most suitable to the region and the property, the parcels specifically selected to optimize the chosen varietal. The property sits astride two Niagara sub-appellations, 20-Mile Bench and Vinemount Ridge. The Ridge lies just above and south of the brow of the Niagara Escarpment, a long narrow moraine whose subtly undulating landscape creates many shallow, east- and south-facing slopes that provide ideal sun exposure and early spring warming to the deep clay soils. The Bench exhibits a recognizable double bench formation and short varied slopes that roll to the brow of the escarpment. Sheltered north-facing slopes & moderated temperatures due to the lake effect create ideal growing conditions.

A winery with a conscience

Sue-Ann Staff Estate Winery is a designated sustainable winery, where low water use & conscientious efficient use of resources and materials ensure a minimal impact of grape growing and winemaking on the estate environment. In this commitment, she follows in the footsteps of her ancestors, who have been stewards of the land for two centuries.

 Sue-Ann produces VQA wines from estate-grown grapes, her goal to create enticing, vibrant whites, intriguing reds and luscious icewines. Coming back to the land, she reminisces, “after 10 years at Pillitteri, I had forgotten how rewarding it is to cultivate a vineyard, to nurture my own vines, to watch the entire grape maturation process—this is one of the great satisfactions in my life.”

With her first crush in 2008, she produced 2000 cases (approx. 24,000 bottles). She anticipates that 2011 will yield an increase to 3000 cases, with a goal of 6000 cases by 2013. After that, it’s a matter of scale, and Sue-Ann will have to decide where she wants to take her estate winery.

“It’s the first time I’ve been responsible for the entire process. It’s a satisfying day when the harvest comes in, & the sense of personal satisfaction continues when the wine is bottled. It’s a bit like your children graduating from university.” We’d say these graduates are magna cum laude!

Enjoy this month's Savvy Selections!

In Savvy Selections this month our wine of the month club subscribers were treated to 3 big red wines made by renown winemaker Sue-Ann Staff  - a Cabernet-Merlot that she made at her own winery - Sue-Ann Staff Estate Winery that bears her own label & the other 2 red wines showcases her talent while working as a consulting winemaker at John Howard's Cellars of Distinction - Megalomaniac Cabernet Frank & Megalomaniac Cabernet Sauvignon.

Here are the Savvy Sommelier's tasting notes for each of these spectaclar red wines.  Enjoy!

Sue-Ann Staff Cabernet/Merlot VQA 2009, $24.00

Megalomaniac Cabernet Sauvignon 2008 by Sue-Anne Staff, VQA $24.95

From a challenging vintage, the intensive vineyard management, including substantial leaf removal and yields in the range of 1-1.5 tonnes, has ensured a fine wine. Aged 22 months in French oak, 60% new, the wine went through malolactic fermentation in barrel as well as tank.

Suggested Food Pairing: Match this wine to prime rib, bison bourguignon or a hearty stew such as the smoky beef, potato & mushroom stew.

Cellaring:  Drinking well now, this wine will cellar for 2-3 years.

~ Recipes to enjoy with the Savvy Selections wines ~

 With Sue-Ann Cabernet/Merlot…

Sundried Tomato & Pinenut Stuffed Beef Tenderloin

From www.allrecipes.com

Serves 6-8

Ingredients
6 Tbsp olive oil, divided
½ C pine nuts
½ C chopped shallots
2 cloves garlic, minced
2/3 C chopped oil-packed sun-dried tomatoes
1 1/3- 1 1/2 C bread crumbs
½ C chopped fresh parsley
Salt & pepper to taste
1 Tbsp Dijon mustard
Beef tenderloin (one loin approx. 3lbs)

Method

1. Preheat oven to 425F.
2. Heat 3 Tbsp olive oil in a skillet over medium heat. Stir in pine nuts and cook until golden brown. Remove with a slotted spoon & drain on paper towels. Place shallots in the skillet. Cook & stir until tender, about 5 minutes. Mix in garlic & sun-dried tomatoes and cook 2 minutes. Remove skillet from heat, mix in pine nuts, bread crumbs & parsley. Season with salt & pepper & set aside to cool. 
3. Slice the tenderloin lengthwise across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the tenderloin with kitchen twine to secure the stuffing & transfer to roasting pan. Combine remaining olive oil and Dijon, and rub over the surface of the meat. Season with salt & pepper & sprinkle with breadcrumbs.
4. Roast in the preheated oven for 15 minutes. Lower oven temperature to 350F & continue cooking tenderloin 20-30 minutes, or to minimum internal temperature of 140F. Remove from oven & let meat rest 5-10 minutes before serving with roasted root vegetable ragout. Savour & sip!

With Megalomaniac Cabernet Frank…

Medallions of Venison Tenderloin with Peppercorn & Wild Mushroom Sauce

From Ottawa Citizen
Serves 6

Ingredients
6 6-oz venison tenderloins
1 C olive oil
1/3 C balsamic vinegar
1 clove garlic, minced
fresh ground pepper
1 ½ C red wine
1 C chicken broth
1 clove garlic, crushed
10 multi-colored peppercorns, crushed
1 ½ C milk
½ tsp Dijon mustard
Salt & pepper to taste
2 Tbsp butter
2 large shallots
2 cloves garlic, chopped
Fresh shitake & Portobello mushrooms, washed, stems removed & sliced

Method

1.     Marinate venison in olive oil, balsamic vinegar, garlic & pepper 4 hours.

2.     Combine wine, broth, peppercorns & garlic in saucepan & cook for 20 minutes or until the liquids are reduced to half. Add milk & mustard &, stirring frequently, cook for 20 minutes or until liquid is again reduced by half. Season to taste & allow to cook 1 more minute.

3.     Melt butter in a large skillet on high. Add the shallots & garlic & toss for 2 minutes until soft. Add the mushrooms & cook on high heat 5 minutes or until soft. Add to peppercorn sauce.

4.     Grill venison tenderloins on BBQ over medium-high heat for 7 minutes (turning once halfway through. Cut into medallions & serve with sauce, fresh peas & pearl onions, and roasted potatoes

With Megalomaniac Cabernet Sauvignon…

Smoky Beef, Potato & Mushroom Stew

From LCBO’s Food & Drink Magazine, Holiday 2011
Serves 6-8

Ingredients
3 Tbsp vegetable oil
3 lbs. stewing beef
½ C all-purpose flour
2 ½ C stout or porter
3 C onions, coarsely chopped
4 C mushrooms, quartered
3 Tbsp garlic, finely chopped
2 Tbsp fresh sage, finely chopped
¾ C smoky-style BBQ sauce
4 C yellow-fleshed potatoes, peeled & cut into 1” cubes
2 C celery, finely chopped
Salt & pepper to taste
½ C fresh flat leaf parsley, coarsely chopped
½ C green onions, finely sliced

Method

1.      In a large sauté pan, heat oil over medium-high heat & brown the beef in 2 batches until browned on all sides, about 10 minutes per batch. Remove beef from pan & place in slow cooker. Add flour to pan & stir together with remaining fat, add 1 C of the beer to the pan & scrape up browned bits. Increase heat until mixture thickens, about 2 minutes, then add all of this mixture to the slow cooker.

2.      To the slow cooker also add the remaining beer, onions, mushrooms, garlic, sage, BBQ sauce, potatoes, celery & salt.  

3.      Cook on low for 9 hours. Once the stew is ready, season to taste with salt & pepper, stir in the parsley & green onions. Serve & let your ego soar, with Megalomaniac Cabernet Sauvignon!

 Cheers & Enjoy this month’s Savvy Selections!

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

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

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

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

Optional Wines: White & Red wines under $20

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

“These wines are definitely crowd pleasers.”

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

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

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

Here comes January!

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

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

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

Debbie & the Savvy TeamSavvy Company

Introducing…
Ravine Estates Winery

Presented by Sommelier Julie Stock

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

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

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

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

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

The Winemaker and the Vineyard

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

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

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

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

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

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

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

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

 ~ SAVVY SOMMELIER TASTING NOTES ~

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

$28.00

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

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

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

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

Ravine Vineyard Gewürztraminer
Niagara Peninsula, VQA 2010
$22.00

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

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

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

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

Ravine Meritage, Niagara Peninsula, VQA 2010
$25.00

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

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

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

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

WHITE: Sand & Gravel York Road VQA 2010
$17.95

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

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

RED: Sand & Gravel Redcoat VQA 2009
$18.95

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

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

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

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Ravine Vineyard Riesling…
Tortilla-Crusted Whitefish with Salsa

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

Serves 4

Ingredients

1 cup (250 ml) of all-purpose flour

2 eggs lightly beaten

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

sprinkle of salt and lots of freshly ground pepper

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

For the Salsa

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

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

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

1/2 teaspoon (2 ml) of minced halapeno

2 green onions thinly sliced

the zest and juice of 1 lime

1 tablespoon (15 ml) of olive oil

Method

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

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

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

With Ravine Vineyard Gewürztraminer…
Easy Butter Chicken

From Dairy Farmers of Canada and Prairies Milk Marketing Partnership

Serves 4-6

Ingredients

2 tbsp (30 mL) butter

2 tbsp (30 mL) tandoori or tikka curry paste

1 tbsp (15 mL) minced fresh ginger root

2 tsp (10 mL) minced fresh hot pepper

1 tsp (5 mL) ground cumin

1 tsp (5 mL) paprika

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

1 cup (250 mL) 35 % whipping cream

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

1/2 cup (125 mL) plain yogurt

1/4 cup (60 mL) chopped fresh coriander

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

Method

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

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

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

With Ravine Meritage…
Penne with Creamy Sausage Sauce

From The CKFM Bonnie Stern Cookbook

Serves 6

Ingredients

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

3 cloves garlic, minced

1/4 tsp hot red chili flakes (optional)

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

1 cup (250 ml) whipping cream

1 tsp salt

1/4 tsp (1 ml) freshly ground pepper

1/4 tsp (1 ml) nutmeg

1 lb (500 g) penne

3 tbsp (50 ml) unsalted butter

1/2 cup ( 125 ml) grated Parmesan cheese

2 tbsp (25 ml) chopped parsley or basil

Method

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

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

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

Happy Holidays from all of us at Savvy Company!