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Archive for ‘Wines for the Weekend’

Wines for every Weekend from Pondview, Rosewood & 13th Street

Posted by Debbie

Friday, September 25th, 2015

Savvy Company is rapidly becoming the one-stop solution to drinking good wines.  While summer has turned to fall,  we are finding ways to give you more free time…you can get wine delivered to your door with Wines for the Weekend. Rather than aimlessly roaming the aisles, our Savvy Sommeliers have picked the best 12 bottles  of Ontario wines for you for you to have on hand with Wines for the Weekend as summer turns to fall.

wineweekend_smallWines for the Weekend are bottles of hard-to-find wines that can be enjoyed any day of the week. All you have to do is order by Tuesday and your wines will arrive on Friday….just in time for the weekend. Watch this space for our Recipe Box with neat recipes from local chefs. You will find all the makings of a great weekend (or two) or even a dinner party.

With each entry in our Weekender Report, our Savvy Sommeliers  take the guess work out of what taste is bottled up inside your case of wine   Come back to this blog often to get the full report on a regular basis.  Each week we will highlight some top Ontario wines that are awaiting to be enjoyed when you open your Wines for the Weekend.

Start your weekend now!  Click & order >>

 

Featuring wines from…

Pondview, Rosewood & 13th Street

 

13th Street PinotGris 201213th Street Pinot Gris VQA 2012

$19.95
Beamsville Bench (Niagara)

That summer feel can last forever when you have a glass of Pinot Gris in hand…a classic light bodied white wine that refreshes you with every sip. Whether named Pinot Gris or Pinot Grigio (the Italian way), the wine is made with the same grape variety.

Savvy Sommelier Tasting Notes: To make a crisp, clean refreshing wine, 13th Street’s winemaker Jean Pierre Colas harvested the grapes in early September. Aromas and tastes of green melon, pear, white flowers and green apples are noticed with a rich mouthfeel that lures you to have another sip, and another!

Food Pairing Suggestions: Delicious chilled on its own all year long, with pan fried fish or better yet…Shrimp on the ‘barbie’. This cool white sipper can make these cooler days of fall taste just like summer season linger. For a completely different recipe that will WOW, try the Zucchini Parm in the TGIF Recipe below.

 

Rosewood Sussreserve Riesling 2013Rosewood Süssreserve Riesling VQA 2012

$15.00
Beamsville Bench (Niagara)

What does Süssreserve mean? An amount of Riesling grape juice is added to the finished wine before bottling to add complexity, natural acidity and natural sweetness. The result is a remarkable off-dry wine. Wait till you try it!

Savvy Sommelier Tasting Notes: The aromas in this wine range from white flower to peach to apple (Gala or Empire perhaps?) laced with honey and mineral notes. The cleansing acidity continues with each sip of this medium bodied white wine as tastes of sweet lemon, fresh apricot and a chalk-like minerality dance in your mouth.

Food Pairing Suggestions: This is the perfect cocktail party wine – it will go with pretty much every hors d’oeuvre. For something completely different and seasonal, pull out some rhubarb from your garden & make Rhubarb Salsa.

 

Pondview Cabernet RosePondview Cabernet Rosé VQA 2014

$14.95
Niagara-on-the-Lake

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

Food Pairing Suggestions: Enjoy all on its own or pair with a garden fresh salad, lamb burgers or cheese, paté and charcuterie.

 

 

13th Street Pinot_Noir 201213th Street Pinot Noir VQA 2011

$23.95
Beamsville Bench (Niagara)

Savvy Sommelier Tasting Notes: Ahhh… a Pinot Noir…one of the trickiest grapes to grow and, as such, is also every winemakers challenge. Temperamental in the vineyard and in the cellar, this has turned out to be a fine wine. Warm spices, campfire smoke, red berries and flowers are classic aromas and tastes of a Pinot Noir…and this wine has all that!

Food Pairing Suggestions: Speaking of classic, a classic food match for this wine is grilled salmon. Whether you grill it or plank it, this wine (served slightly chilled – 15 mins in the fridge) would be perfect. If you are not a fish fan, then grilled mushroom and risotto will be mouth-watering.

 

Pondview Cabernet Merlot ReservePondview Cabernet Merlot Reserve VQA 2013

$18.95
Niagara-on-the-Lake

Winery owner Joseph Barbera calls this wine “A wolf in sheep’s clothing. When you can’t decide between the bold and the beautiful.” A Bordeaux blend of 35% Cabernet Franc, 20% Cabernet Sauvignon and 45% Merlot grapes.

Savvy Sommelier Tasting Notes: A bright and beautiful garnet red core (winespeak: middle of the wine) that fades to a ruby red colour as it approaches the rim of the glass. Great intensity of flavours – vanilla, cherry, cedar and prunes – are discernible on the nose, while baked fruit, cedar and clover come through on the palate. This medium bodied wine has noticeable tannins, balanced acidity and a medium length red-fruit finish.

Food Pairing Suggestions: This wine ain’t no chicken wine! commented Savvy Sommelier Doug during our grand tasting. This wine is a well-rounded red that can be served with rare to medium-rare red meats, with BBQed steak or roast beef, meat lovers lasagne or even roast lamb with a peppercorn crust. Ever made your own sausages? Chef Albert Ponzo of Le Select Bistro in Toronto shares his Kaiserainer recipe…give it a try!

 

Rosewood Locked & Loaded VQA 2013

$22.00
Beamsville Bench (Niagara)

Savvy Sommelier Tasting Notes: A cellar experiment, that turned into a ‘phenomenal wine’, the Savvy Team exclaimed. Concentrated aromas of everything dark – overripe plums, cassis, fresh ground black pepper, baking spices & dark chocolate jump out of your glass. These same aromas continue into the taste with layers of rich textures and integrated tannins.

Food Pairing Suggestions: Enjoy now or keep in your cellar a bit longer, this wine is definitely loaded! Fire up the BBQ or plan for a prime rib, this wine is ready to enjoy with a meaty dish. You’ll wish you had more bottles of this wine!

 

~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend

 

Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.

 

With 13th Street Pinot Gris…

Zucchini Parm

From The Combine in Norfolk County
The online version of this recipe is on Ontario Culinary Tourism Association
Serves 2

More than just a restaurant, The Combine sits on 2500 sq. ft of land they use to grow beautiful herbs, vegetables and fruit that inspire everything on their menu.

Ingredients

1 zucchini sliced ½ inch thick, lengthwise or round
Breading station (seasoned flour, egg wash, panko breadcrumbs)
1 oz Parmigiano Reggiano
Homemade tomato sauce
Lemon ricotta* (see notes below)
Your favorite pesto
2 whole garlic scapes
Fried zucchini blossom**(see notes below) 

Notes from the chefs
Zucchini Parm*For the lemon ricotta, bring 2 litres of whole milk and a 1/2 tsp of salt to 185 degrees over medium heat. Remove from heat and add 1/4 cup of white vinegar, stir for one minute. Leave covered and undisturbed for 2 hours. Gently scoop out curds from mixture and place in cheesecloth lined strainer, let drain for 2 hours. Place drained curd in bowl and add juice from one lemon, adjust seasoning with salt if needed

**For the blossom, combine 225g of Monforte Water Buffalo Queso Fresca (or fresh chèvre) with some thyme and parsley in a mixer. turn on, slowly add olive oil till you get a creamy spreadable texture. Place mixture in piping bag and pipe into blossom, refrigerate until firm. Dip into your favourite batter, beer or otherwise and fry at 350 until golden brown.

Method

Cut zucchini to desired shape and coat with flour, egg wash and breadcrumbs.

Heat 50/50 olive oil and butter and add zucchini.When crisp turn over, top with Parmigiano Reggiano and place in a 400 degree oven for approximately 5 minutes or until cheese is melted and bottom side of zucchini has crisped.

Heat tomato sauce and pour on plate.

Batter stuffed blossom and deep fry till crisp and browned.

Place cooked zucchini on tomato sauce and spoon pesto around plate, sprinkle with lemon ricotta and garnish with grilled garlic scapes and fried blossom.

 

With Rosewood Süssreserve Riesling…

3 Guys and a Rhubarb Salsa

From3 Guys and A Stove
The online version of this recipe is on Ontario Culinary Tourism Association
Serves 2

This recipe comes from the team at 3 Guys and A StoveTHE stop-over for those on the pilgrimage to Algonquin Park or Muskoka for decades. Located in Huntsville, you can experience real hospitality the second you walk through the door. Once the first rhubarb stalks sprout, try this easy recipe for Rhubarb Salsa! It’s a delight with chicken and fish.

Rhubarb SalsaIngredients

1 stalk young rhubarb, diced fine
¼ cup yellow pepper, diced fine
¼ cup orange pepper, diced fine
2 Tbsp sweet white onion, diced fine
2 Tbsp green onions, diced fine
1 jalapeño, seeds removed, diced fine
2 Tbspfresh cilantro, chopped fine
1 Tbsp apple cider vinegar
1 Tbsp lime juice
2 tsp honey
¼ tsp sea salt
Fresh ground black pepper

Method

Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Blanch by running cold water over the rhubarb to stop the cooking process. Turn the blanched rhubarb onto some paper towel to dry.

In a separate bowl, combine the yellow & orange peppers, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.

In a small separate bowl, pour the honey in the lime juice and apple cider vinegar and whisk. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper to taste. Gently stir ingredients together.

Chill 30 minutes to an hour to allow the flavours to meld.

 

With Pondview Cabernet Merlot Reserve…

‘Kasekrainer’

From Le Select Bistro in Toronto
The online version of this recipe is on Ontario Culinary Tourism Association
Serves 2 to 5

I know what you’re thinking — what the heck is kasekrainer? Before you move onto whatever you were originally planning on grilling this weekend, hear me out. Kasekrainer are Austrian pork & cheese sausages. All together now, PORK & CHEESE SAUSAGES! Amazing, right?

This recipe comes to us from the endlessly talented Chef Albert Ponzo of Le Select Bistro.

“There’s something really rewarding about making something from scratch that most people would just buy pre-made. Besides, making your own sausages is a fun, albeit messy, experience. This recipe travels really well once smoked, meaning you can have a delicious, locally sourced, chef caliber meal wherever you may trek to!”

Ingredients

Kaiserkrainer2 kg ground pork, lean
50 g salt
875g ground Ontario pork back fat
3g black pepper
4 g caraway seeds
4 g mustard seeds
4g garlic
6 g sugar
¼L cold water
575g Ontario cheddar – we like St. Albert’s!
1 packet hog casing soaked in water

Method

In a mortar and pestle, grind black pepper, caraway seeds, mustard seeds.Mince garlic cloves.

Ensure the meats are very cold when mixing them. Mix together, by hand, lean pork, fat and all seasonings and spices until thoroughly incorporated. Add water and continue to mix until absorbed and texture is tacky. Add cheese and mix until evenly distributed.

Stuff cold sausage mix firmly into hog casings. Twist and pinch the sausages in 5” lengths to create links. Refrigerate until ready to smoke.

Set smoker to 145F. Soak apple wood chips in water.

Drain woodchips and place in smoking tray or compartment. Add kasekrainer sausage to smoker and smoke for 1 hour or until internal temperature reaches 145F. Chill sausages.

When ready to serve grill over hot camp fire grill, until heated through.


Like the sound of all these wines & recipes?

Click & order here >>

 

Here is a list of all the wines featured in this month’s Wines for the Weekend:

wineweekend_smallFrom Niagara-on-the-Lake

Pondview Cabernet Rosé VQA 2014
Pondview Cabernet Merlot Reserve VQA 2013

From 20 Valley (Beamsville Bench – Niagara)

13th Street Pinot Gris VQA 2012
13th Street Pinot Noir VQA 2011

Di Profio Gamay Sparkling
Di Profio Kitchen Zinc VQA 2013 (red)

Good Earth Wine Viognier VQA 2013
Good Earth Wine Big Fork Red VQA 2013

Rosewood Süssreserve Riesling VQA 2012
Rosewood Locked & Loaded VQA 2013 (red)

 

When you order Wines for the Weekend, you will always have outstanding Ontario wines on hand. To order additional bottles of your new found favorites from this assortment by calling the Savvy Team on 613-SAVVYCO (728-8926). OR, continue to make your weekends even easier with an automatic delivery of Wines for the Weekend every month –  a completely new selection of hard-to-find wines will arrive at your home or office.

To order, simply call us on 613-SAVVYCO (728-8926) or visit www.savvycompany.ca/TGIF

Ready to get your wine glasses out again next month? Stay tuned to this blog, where we will post a list of the wines that we plan on featuring each month.

 

Cheers & enjoy these great Ontario wines!

Weekender Report – wines from DiProfio, Harwood & Good Earth

Posted by Debbie

Wednesday, September 9th, 2015

The Long Weekend has come & gone, but you can still enjoy summer with our help. We take the legwork out of shopping for wine – simply order our Wines for the Weekend and voila, they arrive at your door!  Our Savvy Sommeliers have tried 100s of wines and selected those that will be delicious to serve as summer turns to fall. We want to make it easy for you to enjoy the best of Ontario wines.

You don’t even have to leave your office!
Click & order >>

 

Wines for the WeekendWines for the Weekend are bottles of hard-to-find wines that can be enjoyed any day of the week. All you have to do is order by Tuesday and your wines will arrive on Friday….just in time for the weekend.

Below is our Weekender Report telling you a bit more about each wine.  Watch this space for our Recipe Box with neat recipes from local chefs. You will find all the makings of a great weekend (or two) or even a dinner party.

Keep your weekend going!  Click & order >>

 

Featuring wines from…

Di Profio, Good Earth & Harwood

 

Di Profio Sparkling Rosie

DiProfio sparkling rosie$24.95
20 Valley (Niagara Escarpment)

This lovely sparkling wine is named after winery owner Joe DiProfio’s mother Rosie. Unique, as it is made with Gamay grapes grown in the vineyards that surround Di Profio Winery.

Savvy Sommelier Tasting Notes: Made with Gamay grapes, this unique bubbly is crisp, dry & delightfully refreshing. With each sip, delicate aromas and tastes will remind you of red roses, tart cranberry or perhaps wild raspberries.

Food Pairing Suggestions: When our Savvy Sommelier Debbie visited the winery, Joe was busy hand labeling the bottles. Intrigued, Joe gave her a bottle to enjoy on her summer holidays. The sample bottle was tucked away in her suitcase then popped open in Nova Scotia to accompany a lobster feast. “The pairing was heavenly”, Debbie reports. If you are not planning a lobster dinner, enjoy this sparkling wine with a picnic, tapas such as chicken satay, marinated olives or try something completely different…serve it with BBQed Hanger Steak & Chimichurri…wait for fireworks to explode in your mouth when the fresh spices meet the delicate bubbles.

Di Profio Wines Kitchen Zinc 2013Di Profio Kitchen Zinc VQA 2013

$16.80
20 Valley (Niagara Escarpment)

Savvy Sommelier Tasting Notes: This wine has quickly become Di Profio’s most popular wine and continues to sell more every year even with increased production! This delicious white wine is light and fresh on the palate. It offers a nose of tropical fruit –namely gooseberry, passion fruit, kiwi, and sweet, ripe melon. Behind the tropical fruit are lighter citrus, fresh cut grass, and wet river stone notes. There is an initial hit of the sweet tropical fruit, and then a cleansing, tart lemon refreshes before the long grapefruit pith finish.

Food Pairing Suggestions: Enjoy with grilled swordfish, an asparagus quiche made with fresh Ontario asparagus, or a tropical salad!

 

Good Earth Wine Viognier VQA 2013

$24.95
20 Valley (Niagara)

Pronounced Vee-on-NYAY, originally only grown in the Rhone region of France, this grape variety is quickly becoming a favorite around the world. Wineries in South Africa, Australia (they are blending it with Shiraz) & California are now also growing Viognier. Some winemakers predict that it will become the next big white wine.

Savvy Sommelier Tasting Notes: Get ready for a new favorite! The Good Earth winemaking team nailed it when they made this Viognier! Swirl your glass and enjoy delicious aromas of white flowers, fresh peaches, lemon (or is it lemon curd?) with a touch of oak. A crisp and refreshing wine that finishes clean and crisp with a citrusy zip.

Food Pairing Suggestions: Winery owner Nicolette Novak reports, “The cool growing season in 2013 allowed the grapes to retain their natural acidity while also keeping the alcohol level low, resulting in a very tasty, food friendly and refreshing Viognier.” She recommends to pair with seafood, roast chicken or a dish laden with farm fresh vegetables. We suggest to pick up a bag of fresh peas at your local farmers market, to make the recipe for Sweet Pea Soup in the TGIF Recipe Box below.

Good Earth Big Fork RedGood Earth Wine Big Fork Red VQA 2013

$21.95
20 Valley (Niagara)

As winery owner Nicolette states, “This wine is like no other!  Taste it and its mystery will intrigue you…a unique blend of 49% Merlot, 38% Pinot Noir, 9% Cabernet Franc & 4% Syrah that will certainly tantalize your taste buds. This wine is all about purity of fruit”.

Savvy Sommelier Tasting Notes: Overflowing with aromas and tastes of red and black cherries, raspberry jam with a touch of something earthy (black licorice or tobacco perhaps?).  The blend offers both a fresh zip and a touch of tannins that catches you wanting more.

Food Pairing Suggestions: The gamut! Pizza, pasta with meat sauce, BBQed burgers and spicy sausages.

 

Harwood Windward White 2013Harwood Windward White VQA 2013

$18.00
Prince Edward County

Made with a unique blend of Vidal Blanc Chardonnay Riesling grapes, this wine amazed us all. At our grand tasting, everyone in the Savvy Team was asking each other…have you tried the Windward White yet?? We are excited to share it with you.

Savvy Sommelier Tasting Notes: A dry & fresh white wine, it is loaded with aromas and tastes of white stone fruit (think peaches, nectarines, apricot) as well as crunchy green apple, a zip of acidity. along with a bit of residual sugar for a delicious finish.

Food Pairing Suggestions: A crowd pleasing wine that will pair well with a lot of food including spinach and strawberry salad, peach and goats cheese pizza, Lebanese Fattoush and steamed mussels with lemongrass. Let us know what food you like with this wine!

Harwood Gamay_Noir 2013Harwood Gamay Noir VQA 2013

$25.00
Prince Edward County

The team at Harwood explain that ‘the Gamay grape is a natural cross-pollination between Pinot Noir and an ancient white varietal known as Gouais. If you aren’t familiar with Gamay Noir, it is a surprise waiting to find you!” And surprised we were when we tasted this amazing wine during the Savvy Team grand tasting. “This is friggin’ delicious” said Savvy Sommelier Shawn.

Savvy Sommelier Tasting Notes: Bright ruby red in colour with well balanced aromas and tastes of smoke, wild strawberry and red candy with a delicious acidity to finish.

Food Pairing Suggestions: What to have with this great wine? Something off the BBQ – grilled pizza, saucy ribs or The Masonry Lamb Burger (recipe below).

 

~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend

 

Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.Wines for the Weekend

When you order Wines for the Weekend, you will always have outstanding Ontario wines on hand. To order additional bottles of your new found favorites from this assortment by calling the Savvy Team on 613-SAVVYCO (728-8926). OR, continue to make your weekends even easier with an automatic delivery of Wines for the Weekend all year long – a completely new selection of hard-to-find wines will arrive at your home or office.

To order, simply call us on 613-SAVVYCO (728-8926) or visit www.savvycompany.ca/TGIF

Ready to get your wine glasses out again next month? Stay tuned to this blog, where we will post a list of the wines that we plan on featuring each month.

 

With Di Profio Sparkling Rosie…

Fireside Steaks with Chimichurri

From Nick & Nat’s Uptown 21 located in in Waterloo, Ontario
The online version of this recipeis on Ontario Culinary Tourism Alliance web site
Serves 4

OCTA Fireside steaks with chimmicurriWant some tips, tricks and recipes to make your outdoor cooking experiences great? This one is from Chef Nick Benninger, Owner of Nick & Nat’s Uptown 21 and a self-proclaimed avid camper; here he shares his go-to canoe trip recipe!

“This is a day-one of the canoe trip meal, a nice reward for a hard day of paddling and portaging and the only day of the trip where such a feast is possible due to a lack of refrigeration.  I take my steak marinade to my local butcher and have him vacpack them in the marinade for me so I can freeze the steaks prior to packing up, ensuring they will be safely cooled the whole time, this also provides some coldness for the other ingredients packed in the “day one dinner” food bag!”

Ingredients

4 steaks your favorite cut (Chef Nick suggests Hanger Steaks)
½ cup canola oil
½ cup spicy BBQ rub (Chef Nick suggests Taco Farm’s Local Chili Mix)
6 cloves of garlic, minced
2 Tbsp dried oregano
1 lime, juiced
1 jalapeno
Handful of fresh mint
Handful of fresh oregano
Handful of fresh cilantro
Salt & Pepper to taste

Optional: ½ cup crème fraiche

Method

Purée canola oil, BBQ rub, 4 cloves of garlic, dried oregano and salt. If you are camping or heading to the cottage with this ready-made recipe, take the marinade to your local butcher shop and have them vacpack the steaks in the marinade for you. Then freeze the steaks for at least 24 hours to ensure a deep freeze. If you are not taking this dish on holidays with you, place steaks in a Ziploc or covered container & marinade overnight.

Once on site, build yourself a cooking fire. Once you’ve built up a good bed of coals, place your grill over the hottest point. Or fire up your BBQ.

Char the Jalapenos and let cool.

Remove steaks from marinade, let excess marinade drip off. Place on the hot, hot grill.

Meanwhile, chop the fresh herbs, charred jalapenos and remaining garlic cloves really fine. When the mixture is smooth, if using, fold in the crème fraiche.

Flip the steak only once to ensure a nice amount of charred bits. Cook until medium rare and let rest off the heat for 7 minutes.

Once rested, slice steaks and serve alongside chimmichuri mixture, grilled veggies and pop open the sparkling wine!


With Good Earth Wine Viognier…

Sweet Pea Soup

From The Prune Restaurant in Stratford
The online version of this recipe is onOntario Culinary Tourism Association
Serves 2

High in all sorts of vitamins, these little green gems really pack a punch.

Stratford is well known as the “home” to approximately 75 students from across Canada attending the Stratford Chefs School where they put an emphasis on seasonal, fresh and locally foraged food.

OCTA Sweet Pea SoupIngredients

1 bouquet garni
4 leeks, whites only, finely diced
2 bunches scallions, whites only, finely diced
½ lb butter for cooking
½ lb butter for finishing, cubed and cold
1.5 kg fresh peas
2.75 L water

Instructions

Melt ½ lb of butter in a large pot.Add leeks and scallions, season and sweat the vegetables for 5 – 10 minutes.

Add ½ L of water and braise the vegetables until soft.When soft add the remaining water and the bouquet garni and bring the mixture to a boil.

When boiling add the peas and cook for 60 seconds.Immediately transfer the soup to a blender and puree. Then add the remaining ½ lb of butter gradually as you blend so it becomes emulsified into the soup.

Check seasoning.

Chill the soup immediately to preserve the colour.

 

With Harwood Gamay Noir…

The Masonry Lamb Burger

OCTA Masonry Lamb BurgerFrom The Masonry in Perth, Ontario
The online version of this recipe is on Ontario Culinary Tourism Association
Serves 4

Sometimes you just want something a bit different for dinner. Thanks to The Masonry, we’ve got you covered with this awesome lamb burger! This is such an easy twist on a classic meal that is sure to have you savouring each and every bite!

Located in Perth, The Masonry offers and ever changing seasonally themed and local menu. On top of that you can sip on a one of the ten Ontario craft beers on tap, or two or three, we don’t judge. What’s even better, when you leave The Masonry you can even take some tasty local eats home front their market.

Ingredients

1lb ground lamb
2 eggs
2 greenhouse red peppers
1 onion
3 cloves garlic
½ cup white wine vinegar
½ cup sugar
½ tsp Dijon mustard
½ tsp white wine vinegar
250ml cold pressed canola oil
2 Tbsp basil chopped
4 Tbsp crumbled sheep’s milk feta
Handful of arugula
4 pretzel buns

Instructions

For pepperonata, sauté onions and peppers till translucent in a medium frying pan. Add garlic. Cook till relish consistency. Set aside to cool.

Mix lamb, one egg and black pepper together until well combined. With cold hands, make four even sized patties and season with salt. Toss onto searing hot cast iron skillet and cook roughly 4 minutes per side until medium.

Meanwhile, in a food processor start basil mayo. Blitz remaining egg, vinegar and dijon. Add the cold pressed canola oil in a slow steady stream. Mixture should emulsify and look like a mayonnaise. Fold in basil, season with salt and pepper.

To serve, smear pretzel bun with basil mayo. Top with crumbled sheep’s milk feta, fresh arugula and generous spoon of pepperonata. Slide the lamb burger on in there and replace the bun top.

Be prepared every weekend!  Click & order >>

Ready to get your tasting glasses out again next month?  Soon we will be updating the list of the wines that we plan on featuring in the months to come, so stay tuned to The Weekender Report for news on more great Ontario wines.

 

Cheers & enjoy these wines on the weekend!

 

 

What wines will you be sipping this fall?

Posted by Amanda

Friday, September 4th, 2015

If you’re in the mood for wine, you’ve come to the right place  The days may be getting just a little shorter so we are finding ways to help you enjoy the last of the summer sunshine by making indoor tasks like shopping for wine at the LCBO even easier…get wine delivered with our Wines for the Weekend.

Rather than aimlessly roaming the aisles, our Savvy Sommeliers have picked the best possible  Ontario wines for you. We tried 100s of wines and have selected those that will be delicious to serve as summer turns to fall.

You don’t even have to get up from your chair!
Click & order >>

Wines for the WeekendWines for the Weekend are bottles of hard-to-find wines that can be enjoyed any day of the week. All you have to do is order by Tuesday and your wines will arrive on Friday….just in time for the weekend.

Below is our Weekender Report telling you a bit more about each wine.  Watch this space for our Recipe Box with neat recipes from local chefs. You will find all the makings of a great weekend (or two) or even a dinner party.

TGIF! Let’s get your weekend started…

 

In this month’s Wines for the Weekend
you will find…

Di Profio Sparkling Rosie

DiProfio sparkling rosie$24.95
20 Valley (Niagara Escarpment)

This lovely sparkling wine is named after winery owner Joe DiProfio’s mother Rosie. Unique, as it is made with Gamay grapes grown in the vineyards that surround Di Profio Winery.

Savvy Sommelier Tasting Notes: Made with Gamay grapes, this unique bubbly is crisp, dry & delightfully refreshing. With each sip, delicate aromas and tastes will remind you of red roses, tart cranberry or perhaps wild raspberries.

Food Pairing Suggestions: When our Savvy Sommelier Debbie visited the winery, Joe was busy hand labelling the bottles. Intrigued, Joe gave her a bottle to enjoy on her summer holidays. The sample bottle was tucked away in her suitcase then popped open in Nova Scotia to accompany a lobster feast. “The pairing was heavenly”, Debbie reports. If you are not planning a lobster dinner, enjoy this sparkling wine with a picnic, tapas such as chicken satay, marinated olives or try something completely different…serve it with BBQed Hanger Steak & Chimichurri…wait for fireworks to explode in your mouth when the fresh spices meet the delicate bubbles.

 

Di Profio Wines Kitchen Zinc 2013Di Profio Kitchen Zinc VQA 2013

$16.80
20 Valley (Niagara Escarpment)

Savvy Sommelier Tasting Notes: This wine has quickly become Di Profio’s most popular wine and continues to sell more every year even with increased production! This delicious white wine is light and fresh on the palate. It offers a nose of tropical fruit –namely gooseberry, passion fruit, kiwi, and sweet, ripe melon. Behind the tropical fruit are lighter citrus, fresh cut grass, and wet river stone notes. There is an initial hit of the sweet tropical fruit, and then a cleansing, tart lemon refreshes before the long grapefruit pith finish.

Food Pairing Suggestions: Enjoy with grilled swordfish, an asparagus quiche made with fresh Ontario asparagus, or a tropical salad!

 

Rosewood Sussreserve Riesling 2013Rosewood Süssreserve Riesling VQA 2012

$15.00
Beamsville Bench (Niagara)

What does Süssreserve mean? An amount of Riesling grape juice is added to the finished wine before bottling to add complexity, natural acidity and natural sweetness. The result is a remarkable off-dry wine. Wait till you try it!

Savvy Sommelier Tasting Notes: The aromas in this wine range from white flower to peach to apple (Gala or Empire perhaps?) laced with honey and mineral notes. The cleansing acidity continues with each sip of this medium bodied white wine as tastes of sweet lemon, fresh apricot and a chalk-like minerality dance in your mouth.

Food Pairing Suggestions: This is the perfect cocktail party wine – it will go with pretty much every hors d’oeuvre. For something completely different and seasonal, pull out some rhubarb from your garden & make Rhubarb Salsa.

 

Good Earth Wine Viognier VQA 2013

$24.95
20 Valley (Niagara)

Pronounced Vee-on-NYAY, originally only grown in the Rhone region of France, this grape variety is quickly becoming a favorite around the world. Wineries in South Africa, Australia (they are blending it with Shiraz) & California are now also growing Viognier. Some winemakers predict that it will become the next big white wine.

Savvy Sommelier Tasting Notes: Get ready for a new favorite! The Good Earth winemaking team nailed it when they made this Viognier! Swirl your glass and enjoy delicious aromas of white flowers, fresh peaches, lemon (or is it lemon curd?) with a touch of oak. A crisp and refreshing wine that finishes clean and crisp with a citrusy zip.

Food Pairing Suggestions: Winery owner Nicolette Novak reports, “The cool growing season in 2013 allowed the grapes to retain their natural acidity while also keeping the alcohol level low, resulting in a very tasty, food friendly and refreshing Viognier.” She recommends to pair with seafood, roast chicken or a dish laden with farm fresh vegetables. We suggest to pick up a bag of fresh peas at your local farmers market, to make the recipe for Sweet Pea Soup in the TGIF Recipe Box on the following pages.

 

13th Street PinotGris 201213th Street Pinot Gris VQA 2012

$19.95
Beamsville Bench (Niagara)

Summer can last forever when you have a glass of Pinot Gris in hand…a classic light bodied white wine that refreshes you with every sip. Whether named Pinot Gris or Pinot Grigio (the Italian way), the wine is made with the same grape variety.

Savvy Sommelier Tasting Notes: To make a crisp, clean refreshing wine, 13th Street’s winemaker Jean Pierre Colas harvested the grapes in early September. Aromas and tastes of green melon, pear, white flowers and green apples are noticed with a rich mouthfeel that lures you to have another sip, and another!

Food Pairing Suggestions: Delicious chilled on its own as the sun sets, with pan fried fish or better yet…Shrimp on the ‘barbie’. This summertime sipper can make the summer season linger. For a completely different recipe that will WOW, try the Zucchini Parm in the TGIF Recipe Box below.

 

Harwood Windward White 2013Harwood Windward White VQA 2013

$18.00
Prince Edward County

Made with a unique blend of Vidal Blanc Chardonnay Riesling grapes, this wine amazed us all. At our grand tasting, everyone in the Savvy Team was asking each other…have you tried the Windward White yet?? We are excited to share it with you.

Savvy Sommelier Tasting Notes: A dry & fresh white wine, it is loaded with aromas and tastes of white stone fruit (think peaches, nectarines, apricot) as well as crunchy green apple, a zip of acidity. along with a bit of residual sugar for a delicious finish.

Food Pairing Suggestions: A crowd pleasing wine that will pair well with a lot of food including spinach and strawberry salad, peach and goats cheese pizza, Lebanese Fattoush and steamed mussels with lemongrass. Let us know what food you like with this wine!

 

Pondview Cabernet RosePondview Cabernet Rosé VQA 2014

$14.95
Niagara-on-the-Lake

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

Food Pairing Suggestions: Enjoy all on its own or pair with a garden fresh salad, lamb burgers or cheese, paté and charcuterie.

 

 

Pondview Cabernet Merlot Reserve VQA 2013

Pondview Cabernet Merlot Reserve$18.95
Niagara-on-the-Lake

Winery owner Joseph Barbera calls this wine “A wolf in sheep’s clothing. When you can’t decide between the bold and the beautiful.” A Bordeaux blend of 35% Cabernet Franc, 20% Cabernet Sauvignon and 45% Merlot grapes.

Savvy Sommelier Tasting Notes: A bright and beautiful garnet red core (winespeak: middle of the wine) that fades to a ruby red colour as it approaches the rim of the glass. Great intensity of flavours – vanilla, cherry, cedar and prunes – are discernible on the nose, while baked fruit, cedar and clover come through on the palate. This medium bodied wine has noticeable tannins, balanced acidity and a medium length red-fruit finish.

Food Pairing Suggestions: This wine ain’t no chicken wine! commented Savvy Sommelier Doug during our grand tasting. This wine is a well-rounded red that can be served with rare to medium-rare red meats, with BBQed steak or roast beef, meat lovers lasagne or even roast lamb with a peppercorn crust. Ever made your own sausages? Chef Albert Ponzo of Le Select Bistro in Toronto shares his Kaiserainer recipe…give it a try!

 

Harwood Gamay_Noir 2013Harwood Gamay Noir VQA 2013

$25.00
Prince Edward County

The team at Harwood explain that ‘the Gamay grape is a natural cross-pollination between Pinot Noir and an ancient white varietal known as Gouais. If you aren’t familiar with Gamay Noir, it is a surprise waiting to find you!” And surprised we were when we tasted this amazing wine during the Savvy Team grand tasting. “This is friggin’ delicious” said Savvy Sommelier Shawn.

Savvy Sommelier Tasting Notes: Bright ruby red in colour with well balanced aromas and tastes of smoke, wild strawberry and red candy with a delicious acidity to finish.

Food Pairing Suggestions: What to have with this great wine? Something off the BBQ – grilled pizza, saucy ribs or The Masonry Lamb Burger (recipe found in the TGIF Recipe Box below).

 

13th Street Pinot_Noir 201213th Street Pinot Noir VQA 2011

$23.95
Beamsville Bench (Niagara)

Savvy Sommelier Tasting Notes: Ahhh… a Pinot Noir…one of the trickiest grapes to grow and, as such, is also every winemakers challenge. Temperamental in the vineyard and in the cellar, this has turned out to be a fine wine. Warm spices, campfire smoke, red berries and flowers are classic aromas and tastes of a Pinot Noir…and this wine has all that!

Food Pairing Suggestions: Speaking of classic, a classic food match for this wine is grilled salmon. Whether you grill it or plank it, this wine (served slightly chilled – 15 mins in the fridge) would be perfect. If you are not a fish fan, then grilled mushroom and risotto will be mouth-watering.

 

Rosewood Locked & Loaded VQA 2013

$22.00
Beamsville Bench (Niagara)

Savvy Sommelier Tasting Notes: A cellar experiment, that turned into a ‘phenomenal wine’, the Savvy Team exclaimed. Concentrated aromas of everything dark – overripe plums, cassis, fresh ground black pepper, baking spices & dark chocolate jump out of your glass. These same aromas continue into the taste with layers of rich textures and integrated tannins.

Food Pairing Suggestions: Enjoy now or keep in your cellar a bit longer, this wine is definitely loaded! Fire up the BBQ or plan for a prime rib, this wine is ready to enjoy with a meaty dish. You’ll wish you had more bottles of this wine!

 

Good Earth Big Fork RedGood Earth Wine Big Fork Red VQA 2013

$21.95
20 Valley (Niagara)

As winery owner Nicolette states, “This wine is like no other!  Taste it and its mystery will intrigue you…a unique blend of 49% Merlot, 38% Pinot Noir, 9% Cabernet Franc & 4% Syrah that will certainly tantalize your taste buds. This wine is all about purity of fruit”.

Savvy Sommelier Tasting Notes: Overflowing with aromas and tastes of red and black cherries, raspberry jam with a touch of something earthy (black licorice or tobacco perhaps?).  The blend offers both a fresh zip and a touch of tannins that catches you wanting more.

Food Pairing Suggestions: The gamut! Pizza, pasta with meat sauce, BBQed burgers and spicy sausages.

I hope that you enjoy sampling these great Ontario wines and if you want to send us your favorite recipe to accompany our chosen wines this month, drop us a line cheers@savvycompany.ca

Wines for the Weekend

When you order Wines for the Weekend, you will always have outstanding Ontario wines on hand. To order additional bottles of your new found favorites from this assortment by calling the Savvy Team on 613-SAVVYCO (728-8926). OR, continue to make your weekends even easier with an automatic delivery of Wines for the Weekend in August – a completely new selection of hard-to-find wines will arrive at your home or office.

To order, simply call us on 613-SAVVYCO (728-8926) or visit www.savvycompany.ca/TGIF

Ready to get your wine glasses out again next month? Stay tuned to this blog, where we will post a list of the wines that we plan on featuring each month.

 

Cheers & enjoy your long weekend!

 

 

 

 

 

 

Wines for your weekend from Greenlane, Keint-He & Ridgepoint

Posted by Debbie

Friday, July 31st, 2015

Well the Long Weekend is upon us – do you have your wine fridge filled up? Whatever you’re doing on this hot & sunny 3-days off, be sure to look into having Wines for the Weekend delivered every weekend this summer.

Order your assorted case of great Ontario wines now and have them delivered. Why spend time aimlessly roaming the store shelves for wine when you can have a personal Sommelier & have fine wines delivered?

Wines for the WeekendOur Savvy Sommeliers travel to Ontario wineries all the time & sample 100s of wines.  We’ve picked the best 12 bottles of summer sippers for you to have on hand with Wines for the Weekend.  

With each entry in our Weekender Report, our Savvy Sommeliers  take the guess work out of what taste is bottled up inside your case of wine   Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some top Ontario wines that are awaiting to be enjoyed when you open your Wines for the Weekend.

Start your weekend now!  Click & order >>

 

Featuring wines from…

Greenlane, Keint-He & Ridgepoint

 

Keint-He Voyageur Riesling 2013Keint-He Voyageur Riesling VQA 2014

$18.00
Prince Edward County

Savvy Sommelier Tasting Notes: ”Riesling is my little black dress of wine”, explains Savvy Sommelier Debbie Trenholm. “It is delicious on its own and can create WOW factor with all kinds of hors d’oeuvres at a party.” This particular Riesling WOWed our team of Savvy Sommeliers with its aromas of crisp stone fruit (think peaches, apricot, nectarine), zippy lemon peel and minerality that you can find in several Rieslings in The County. These aromas continue into the taste along with a hint of honey to round out the delicious-ness of this easy drinking wine.

Suggested Food Pairing: With so many potential pairings with this wine, we encourage you to be adventurous and try it out with ceviche. If you are not keen on making this dish, then a light white fish would go well or try your hand at the shrimp cocktail recipes in our TGIF Recipe Box.

 

 

Keint-He Voyageur_Pinot Noir 2013Keint-He Voyageur Pinot Noir VQA 2013

$19.00
Prince Edward County

Savvy Sommelier Tasting Notes: Ruby red in colour, this easy drinking Pinot Noir is a beautiful blend of fruit and barrel aging. Aromas of cooked red fruit (think: cherry, raspberry and strawberry) that fills the glass and continues into its taste. Medium bodied with tannins that will soften when food is introduced or as the wine ages in your cellar…but this wine is perfectly good to serve now. The delicious undertone of vanilla (or perhaps it is cola) rounds out the mouthfeel as the taste moderately lingers.

Suggested Food Pairing: A classic food pairing to Pinot Noir is grilled salmon or a dish laden with mushrooms. If you are taking a break from the BBQ, we have something completely different for you… Osso Buco made in the slow cooker…so you can spend more time outside than in the kitchen this summer. Enjoy!

 

Greenland Cabernet Franc 2012Greenlane Cabernet Franc VQA 2013

$23.95
Beamsville Bench (Niagara Escarpment)

From a small boutique winery, this amazing red wine is turning heads. Cabernet Franc is a grape variety that is often used for blending yet it grows so well in Ontario that winemakers are opting to make wines to showcase the ripe fruit characters of Cabernet Franc rather than blending it with Cabernet Sauvignon or Merlot to make a classic Bordeaux style wine.

Savvy Sommelier Tasting Notes: Deep red in colour with complex aromas of blackberry, dark overripe fruit, leather, pencil shavings topped with a hint of dark chocolate. With just one sip, all these delicious dark aromas are found in the taste with a touch of fresh ground pepper and well integrated tannins to make this a well-balanced and well-made red wine.

Suggested Food Pairing: This is a no fuss wine. It would be delicious with anything off the grill – burgers or sausage. Our long time Savvy Selections wine-of-the-month club subscriber Nancy offered her go-to Meat Lovers Pizza recipe. Grill the pizza on your BBQ or pop it in the oven – either way it will be a sure fire hit with this wine.

Greenlane G2 2013Greenlane G2 VQA 2013

$15.95
Beamsville Bench (Niagara Escarpment)

This wine is ready to impress you! Made with Gamay grapes G2 (Gav’s Gamay) holds a story that well…you just need to plan a trip to the winery to find out more about it! (or subscribe to our Savvy Selections wine-of-the-month club to get the inside scoop about who Gav is when we feature the winery & their wines in October.)

Savvy Sommelier Tasting Notes: “This wine is all about raspberry & chocolate” remarked Patty when she tasted it for the first time. Do you find this same combination in your glass? Other aromas that come to mind are fresh ground pepper, caramelized sugar and even a faint hint of black licorice. When you take a sip, the medium bodied wine fills out with tastes of black cherry and pomegranate. A delicious juicy wine that impressed our Sommeliers from start to finish.

Suggested Food Pairing: A great summer red wine that would be delicious with sausages with fennel, BBQed vegetables. When wild mushrooms are in abundance, keep this wine & recipe in mind: Creamy Mushrooms on Toast. Easy and delicious as either hors d’oeuvre or appetizer, the full recipe is in the TGIF Recipe Box.

 

Ridgepoint Merlot Cabernet MCA 2010Ridgepoint Merlot Cabernet Aglianco VQA 2010

$20.00
Beamsville Bench (Niagara Escarpment)

This small-batch wine is aged in French and American oak for up to 24 months. It’s predominantly Merlot, with a small portion of Cabernet Franc and fully air dried (almost to the point of raisins) Aglianico grapes added for depth and intensity in aromas and flavours.

Savvy Sommelier Tasting Notes: Our tasting panel loved this unique wine, with its rich, ripe berry and plum notes, hints of dried fruit and spice. It’s full bodied, generous and velvety, the texture warm and spicy, the tannins supple, with a clean acidity that lifts the tasty fruit flavours.

Suggested Food Pairing: Serve this unique blend with classic Italian meat pasta dishes. Be sure to try your hand at our recipe for Potato Cake with Soppressata…not sure what this is? Check out the recipe in the Weekender Report.

Cellaring: Drinking well now or cellar 2-3 years.

 

~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend

Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.

With Keint-He Voyageur Riesling…

Cartagena Ceviche

 

From Taste & Travel Magazine– January 2015 issue

Since this dish does not involve any cooking, use the freshest seafood you can find at your local fish monger.

Ingredients

½ lb shrimp, shelled & deveined
½ lb calamari, cleaned & cut into bit size pieces
1 lb white fish, cut into bite-sized chunks
2 cups freshly squeezed lime juice
½ cup freshly squeezed orange juice
1 small red onion, thinly sliced
1 hot green chili pepper, chopped (optional)
½ cup red bell pepper, diced
1 tsp salt (or amount to taste)
½ cup freshly chopped cilantro
saltine crackers

Method

Wash the seafood in cold water, drain and place in bowl. add the salt and 1 cup of the lime juice. Cover and refrigerate for 4 hours.

Drain the fish, discarding the lime juice. Add the onion, chili, red pepper, cilantro, orange juice and remaining lime juice. Season with more salt if needed

Serve in small bowls or martini glasses with saltine crackers

 

With Keint-He Voyageur Pinot Noir…

Easy OssoBuco – slow cooker version

From MyRecipes.com
Serves 8

Ingredients

1 ¾ teaspoons kosher salt, divided
3 lbs cross-cut bone-in beef shanks
1 Tbsp canola oil, divided
Cooking spray
2 cups sliced onion
¾ cup chopped celery
¾ cup chopped carrot
2 Tbsp tomato paste
8 garlic cloves, crushed
1 cup unsalted beef stock
¼ ounce dried porcini mushrooms, chopped
½ cup dry red wine
2 tsp cornstarch
¾ tsp black pepper
1 bay leaf
8 plum tomatoes
6 Tbsp chopped fresh flat-leaf parsley
1Tbsp grated lemon rind
1 tsp minced garlic

Method

Preheat broiler and sprinkle ½ teaspoon salt over beef. Heat a large skillet over medium-high heat then add 1 ½ teaspoons oil & swirl to coat. Add beef and cook 4 minutes on each side or until browned.

Add beef to a 6-quart electric slow cooker coated with cooking spray. Add 1 ½ teaspoons oil to skillet and swirl around. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms.

Bring to a boil and cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.

Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.

Cover and cook on low heat for 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and 1 ¼ teaspoons salt into cooker. Discard the bay leaf. Combine parsley, rind, and garlic. Sprinkle on top.

 

With Greenlane Cabernet Franc…

Homemade Meatlovers’ Pizza

From Nancy’s Kitchen (Nancy is a ‘lifer’ & long time Savvy Selections subscriber)
Makes 2 pizzas

Nancy uses this pizza recipe so often that she offers some extra tips!

Ingredients for Nancy’s pizza dough

1 package dry yeast – (I use quick rise)
1  cup lukewarm water
1 ½ cups whole wheat flour
2 cups all-purpose flour
¼ cup olive oil ( I often use flavoured like Tuscan herb oil from the store called the unrefined olive)
2 Tbsp honey
½ tsp salt

Method

Mix dry ingredients into a bowl. In a separate bowl, mix wet ingredients. Combine and knead, let rise about 30-45 minutes

Ingredients for pizza toppings

pepperoni salami
smoked bacon
Italian sausage
tomatoes
red peppers
feta cheese or Bocconcini
good Parmigiano-Reggiano crumbled on top
Sprinkle any or all of the ingredients on top of the pizza dough and bake at 350 for 20 mins.

Buon Appetito!


 

With Greenlane G2…

Creamy Mushrooms on Toast

Recipe & photo from www.epicurious.com
Makes 4 (appetizers servings)

A delicious dish to serve as a hors d’oeuvre or appetizer course.

Ingredients

1 oz dried morel mushrooms
1 cup boiling water
1 lb button mushrooms, trimmed, wiped clean and thinly sliced
1 cup buttery white wine, such as Chardonnay
2 Tbsp unsalted butter
1 Tbsp all-purpose flour
½ cup crème fraîche or heavy, non ultra-pasteurized cream
Sea salt
Freshly ground black pepper
4 good-sized (about 6 x 4 inches) slices of freshly baked, crusty bread
Chervil sprigs, for garnish

Method

Place the dried morels in a medium-sized bowl and pour the water over them.

Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.

Place the morels and the button mushrooms in a medium-sized, heavy bottomed sauté pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes.

Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms.

Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.

While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.

 

With Ridgepoint Merlot Cabernet Aglianico…

Potato Cake with Soppressata

From www.bcliquorstores.com
Serves 12

What is soppressata you ask? A special dried Italian salami found in most grocery stores. This hearty torte is a delicious combination of potato, cheese and infused with the delicious sausage.

Ingredients

4 large eggs

½ cup homogenized milk
¼ cup ricotta cheese
½ tsp dried oregano, crushed
4 lb russet potatoes (about 6 large)
1 ½ cup freshly grated Parmigiano Reggiano, Pecorino or Grana Padano cheese
½ lb soppressata, prosciutto or salami, cut into 1” pieces
¼ cup finely chopped flat leaf parsley
4 Tbsp unsalted butter
½ cup fresh bread crumbs
¾ lb fresh mozzarella, cut into ¼” slices

Method

Preheat oven to 450F. In mixing bowl, lightly beat eggs. Add milk, ricotta and oregano, mix well and set aside. Boil whole potatoes until tender, 30-40 minutes.

Drain & peel potatoes; while still warm, pass through a food mill or grate into large mixing bowl. Fold in Parmesan, then stir in soppressata and parsley.

Gently mix in egg mixture. Do not over-mix or potato starch will make mixture tough.

Butter 9” spring-form pan with 2 Tbsp butter & dust with some bread crumbs. Transfer half potato mixture into pan and gently smooth I to edges. Spread mozzarella slices over potato mixture to within ½” of edge. Top with remaining potato mixture and carefully smooth over with wet spatula. Sprinkle with remaining bread crumbs dot with remaining 2 Tbsp butter. Bake until light golden brown on top, about 30 minutes.

Remove from oven and allow to stand 15 minutes before unmolding. Serve in wedges with a green salad. Can be made the day before, covered and refrigerated. Reheat at 350F uncovered for 30 minutes.

 

Start your weekend now!  Click & order >>

Sneak peak… here’s what’s in store next month

Ready to get your tasting glasses out again in August?  Here is a list of the wines that we plan on featuring next month, so stay tuned to The Weekender Report for more updates.

Wines for the Weekend in August

Casa-Dea Estates Melon de Bourgogne (white), Prince Edward County
Casa-Dea Estates Pinot Noir, Prince Edward County
DiProfio Wines The Kitchen Zinc (white blend), 20 Valley (Niagara)
DiProfio Wines Zinc-tastic (red blend), 20 Valley
Harwood Estate Vineyards Chardonnay Riesling, Prince Edward County
Harwood Estate Vineyards Gamay Noir, Prince Edward County
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2013, 20 Valley
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2014, 20 Valley
Pondview Estate Winery Cabernet Rosé, Niagara-on-the-Lake
Pondview Estate Winery Cabernet Merlot Reserve, Niagara-on-the-Lake
Rosewood Estates Winery & Meadery,Trois Femmes Rosé, 20 Valley (Niagara)
Rosewood Estates Winery & Meadery, Locked & Loaded (red blend), 20 Valley

 

Cheers & have a great weekend!

 

Wines for your weekend from Riverview, Traynor & Vieni Estates

Posted by Debbie

Wednesday, July 29th, 2015

Everybody’s working for the weekend…Wines for the Weekend that is! Order your assorted case of great Ontario wines now and have them delivered. Why spend time aimlessly roaming the store shelves for wine when you can have a personal Sommelier & have fine wines delivered?

Wines for the WeekendOur Savvy Sommeliers travel to Ontario wineries all the time & sample 100s of wines.  We’ve picked the best 12 bottles of summer sippers for you to have on hand with Wines for the Weekend.  With each entry in our Weekender Report , our Savvy Sommeliers  take the guess work out of what taste is bottled up inside your case of wine   Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some top Ontario wines that are awaiting to be enjoyed when you open your Wines for the Weekend.

Start your weekend now!  Click & order >>

 

Featuring wines from Riverview, Traynor & Vieni…

 

Vieni Bollicine sparkling 2012Vieni Bollicine Sparkling

$22.45 (special Savvy price)
Beamsville Bench (Niagara Escarpment)

A special price on this bubbly! We were delighted when the team at Vieni Estates offered us an extra special price (regular $24.95) so we could include their bubbly in this month’s assortment.

Sommeliers Tasting Notes: Crunchy apples & butterscotch came to mind when our Savvy Sommeliers popped the cork on this beautiful sparkling wine. With each sip, the wine showed off its crisp refreshing tastes, “surprisingly, without a tart finish”, one of our Sommeliers noticed. A smooth buttery taste that makes this sparkling wine elegant and OMG delicious. Chill for at least 1 hour in the fridge, or 30 minutes in an ice bucket filled with an ice and water mix.

Food Pairing suggestions: This versatile sparkling wine will sing with food that will emphasize its crisp yet buttery taste. Lobster, seafood or fish would definitely fit the bill. In the TGIF Recipe Box below, we offer a Grilled Ginger Salmon recipe. With its unique yogurt coating and fresh ingredients, it will be delicious as an appetizer or main course.

 

Vieni Alleria Rose 2012Vieni Alleria Rosé

$13.95
Beamsville Bench (Niagara Escarpment)

Sommeliers Tasting Notes: A pretty light pink colour, this is a unique blend of Riesling and Pinot Noir grapes. Sun-kissed and fresh, this wine has subtle aromas that resemble white flowers and white pepper. The wine gets more lively with each sip as tastes of rhubarb comes to mind.

Food Pairing suggestions: Serve chilled on its own to unwind, with sushi or chilled gazpacho soup. Our Savvy Team member Amanda makes a to-die-for gazpacho that is synonymous with summertime. She shares her quick & easy recipe with you in our TGIF Recipe Box. Get your food processor ready to whip up a batch. Olé!

 

Traynor Sauvignon Blanc 2014Traynor Sauvignon Blanc VQA 2014

$24.95
Prince Edward County

Savvy Sommelier Tasting Notes: A classic Sauvignon Blanc, this one is made with Niagara grapes, yet crafted in the Traynor’s new winemaking facility in The County. The result? A delicious zippy refreshing white wine with aromas of fresh cut grass, lime, gooseberry and a hint of either pine or lime zest – which do you think describes that aroma best? Each sip is refreshing with a taste that has the zippiness of white grapefruit – another classic characteristic of Sauvignon Blanc.

Suggested Food Pairing: Another wine to pack for a picnic or serve on your dock. Chill & enjoy on its own, with tabbouleh, hummus or quinoa salad. Our Savvy Sommeliers figured that this wine would be delightful with shellfish too – crab legs, shrimp or better yet, freshly shucked oysters! Check out our TGIF Recipe Box for 3 different ways to serve up the classic shrimp cocktail.

Have your own mini wine-tasting – Pinot Gris vs. Pinot Grigio

Have you been to one of our Sommelier led wine tastings? If there’s one thing you might have taken away it’s the ‘eyes, nose, mouth’ trick. As you sample these wines remember to look, smell & taste and you will appreciate these fine wines even more.

Traynor Pinot Gris VQA 2014

$24.95
Prince Edward County

From one of The County’s newest winery, this is a complex Pinot Gris.

Savvy Sommelier Tasting Notes:  With one sniff, this wine shows off it’s layered aromas of tropical fruits (think mango & kiwi), minerality (wine lingo: flint) along with a fresh-out-of-the-oven bread smell. All these aromas continue into the taste! A well balanced wine with fruit and acidity, it is amazing that the winemaker got this one so right…in their first year of business.

Food Pairing Suggestions:  The warm finish of the wine makes you realize that this wine can stand up to a menu that includes cheese, garden fresh veggies and a flavourful sauce. In the Recipe Box, our Sommelier Debbie shares with you her Mother’s recipe for Linguine with Garden Fresh Tomatoes. A recipe that is easy and delicious for this time of year as the garden is in full bloom.

 

Riverview Pinot Grigio 2013Riverview Pinot Grigio VQA 2013

$13.95
Niagara-on-the-Lake

At your mini wine-tasting, try the Traynor Pinot Gris & the Riverview Pinot Grigio side by side to see how the same grape variety (Pinot Gris & Pinot Grigio are identical, just one takes on the Italian name) differs between winemakers.

Savvy Sommelier Tasting Notes: Aromas of white flowers, pear, apricot & apples waft from the glass. These delicious aromas carry through into the taste with a touch of something that we had a hard time putting our finger on. “It reminds me of lemon drop candy like my grandmother used to give me when I was a kid.” commented Eva during the tasting. Remember that taste? It’s amazing how wine can activate those wonderful childhood memories!

Suggested Food Pairing: Chicken Satay, Fish Tacos, Spanish Frittata and Pulled Pork were discussed as potential pairings. Have a recipe for one of these? Give it a try…or play with the wine & food pairing by serving this wine along with the Traynor Pinot Gris with the Shrimp Cocktail 3 ways recipe in our TGIF Recipe Box. You may find some of the sauces pair better with different wines!

 

 

Riverview Caberenet Sauvignon 2012Riverview Reserve Cabernet Sauvignon VQA 2012

$29.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: This reserve wine is the BIGGEST one of the bunch. Rich with all of the dark fruits – plum, blueberry, black berry and black cherry laced with a warm spice on the nose. These aromas continue into the taste with the introduction of tobacco, cedar and grippy tannins that are balanced with a long finish of dark fruit. This wine goes to show that deep red wines can be made in Ontario!

Suggested Food Pairing: Uncork for that special long summer evening or tuck away in your cellar for a few years more, this wine shines! “This makes me want to have a dinner party!” vowed Savvy Sommelier Erin. Fire up the BBQ and bring out your favorite cut of steak to enjoy with this wine.

Cellaring: Drinking well now or cellar 3-7 years.

 

 

~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend

Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.


With Vieni Bollicine Sparkling…

Gingery Grilled Salmon

From ‘Eating Well Magazine’
Serves 4

Ingredients

¼ cups nonfat plain yogurt
2 Tbsp finely chopped fresh ginger
2 cloves garlic, finely chopped
2 Tbsp fresh lime juice
1 Tbsp freshly grated lime zest
1 Tbsp honey
1 Tbsp canola oil
½ tsp salt
½ tsp freshly ground pepper
4, 4-5 oz. pieces salmon fillet, about 1” thick

Method

Whisk together marinade ingredients.

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

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

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

 

With Vieni Alleria Rosé…

Gazpacho

From Amanda’s Kitchen

This is a summertime classic that the Savvy Team enjoys whenever Amanda brings it to the office. Refreshing and perfect for any hot day, it tastes just like you’re sitting in sunny Spain! Serve with a rosé wine or any of the whites in your Wines for the Weekend…even the sparkling wine too!

Ingredients

15 ripe tomatoes, chopped
2 green peppers, chopped
1 each red & yellow red peppers, chopped
1 English cucumber, chopped
1 red onion, chopped
¼ cup olive oil
½-¾ cup vegetable broth
2 Tbsp garlic (more is better)
3 Tbsp red wine or balsamic vinegar
1 tsp fresh ground pepper
½ tsp salt
¼ cup fresh coriander, chopped (more is better)
2 Tbsp fresh basil, chopped

Method

Chop everything then purée in batches in food processor, adding some liquids (broth, vinegar, oil) each time.

Chill at least two hours and up to 1 day. Garnish with three croutons and serve.

 

With Traynor Sauvignon Blanc AND Riverview Pinot Gris…

Shrimp Cocktail with 3 Sauces

From Martha Stewart www.marthastewart.com
Makes 25 pieces

Martha says…”This recipe for shrimp cocktail is three times more delicious than ordinary versions of the classic appetizer, thanks to a trio of dipping sauces: a traditional tomato-horseradish sauce, a mango-basil sauce, and remoulade sauce. Leave the shrimp with their peels on for a bit of hands-on fun.”

For the Shrimp

Coarse salt
1 pound (about 25) large shrimp, heads (optional) and shells on

To make the shrimp prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.

Sauce #1 – Remoulade

3/4 cup mayonnaise
3 Tbsp ketchup
1 Tbsp spicy stone-ground mustard, preferably Creole
3 Tbsp finely chopped celery
1 ½ Tbsp finely chopped fresh parsley
½ Tbsp finely chopped scallion
Freshly ground black pepper

Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).

Sauce #2 – Tomato-Horseradish Sauce

1 cup chili sauce, such as Heinz
½ cup prepared horseradish
1 Tbsp fresh lemon juice
Freshly ground black pepper

Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)

Sauce #3 – Mango-Basil Sauce

2 small mangoes, peeled and chopped
½ lemon, peeled and rind finely chopped (2 teaspoons)
1 tsp fresh lemon juice
1 tsp rice vinegar (not seasoned)
½ tsp salt
Pinch freshly ground white pepper
5 basil leaves, thinly sliced

Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)

Assembly of Shrimp Cocktail

Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.

 

With Traynor Pinot Gris…

Linguine with Garden Fresh Tomatoes

From Dixie’s Kitchen (Savvy Company’s founder & Sommelier Debbie Trenholm’s favorite recipe that her Mom makes in the summer!)
Serves 4

Ingredients

12 oz linguine
1 medium onion – chopped
¼ cups grated Parmesan Cheese
2 Tbsp butter
2 Tbsp vegetable oil
1 medium onion – chopped
2 cloves garlic – minced
4-5 cups tomatoes chopped – Roma are best   (I use a mixture, but usually more Romas!)
¼ cup chopped fresh basil (or 2 Tbsp dried)
Salt and pepper to taste
2 Tbsp chopped parsley

Method

Cook pasta according to package directions.  Drain well and toss in cheese and butter.

While the pasta is cooking, heat oil in med size fry pan.

Sauté onions and garlic (Mom adds mushrooms and fresh out of the garden yellow zucchini too) until tender, stir in tomatoes, basil, salt and pepper (also about ¼ tsp sugar). Heat thoroughly 3-5 minutes until hot.

Spoon hot linguine onto plates and top with sauce, sprinkle with parsley.

Start your weekend now!  Click & order >>

 

Sneak peak… here’s what’s in store next month

Ready to get your tasting glasses out again in August?  Here is a list of the wines that we plan on featuring next month, so stay tuned to The Weekender Report for more updates.

Wines for the Weekend in August

Casa-Dea Estates Melon de Bourgogne (white), Prince Edward County
Casa-Dea Estates Pinot Noir, Prince Edward County
DiProfio Wines The Kitchen Zinc (white blend), 20 Valley (Niagara)
DiProfio Wines Zinc-tastic (red blend), 20 Valley
Harwood Estate Vineyards Chardonnay Riesling, Prince Edward County
Harwood Estate Vineyards Gamay Noir, Prince Edward County
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2013, 20 Valley
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2014, 20 Valley
Pondview Estate Winery Cabernet Rosé, Niagara-on-the-Lake
Pondview Estate Winery Cabernet Merlot Reserve, Niagara-on-the-Lake
Rosewood Estates Winery & Meadery,Trois Femmes Rosé, 20 Valley (Niagara)
Rosewood Estates Winery & Meadery, Locked & Loaded (red blend), 20 Valley

 

Cheers & have a great weekend!

 

The Weekender Report

Posted by Debbie

Tuesday, July 21st, 2015

Summer is short…yet your summer to do list is always sooooo long!   With Wines for the Weekend, our team of Savvy Sommeliers have scratched one thing off your list – buy wine at the LCBO.  While the sun is out, why spend time aimlessly roaming the store shelves when you can have a personal Savvy Sommelier & have Ontario’s best-of-the-best wines delivered?

You don’t even have to leave your sunny deck!  Click & order >>

Just like your weekend plans are always different, so is the assortment in your parcel of Wines for the Weekend. In the coming weeks (and months) we will be sharing stories about each wine, our Sommeliers’ tasting notes and tried & tested recipes to consider serving with the featured wines, just read The Weekender Report every week and you’ll be ‘in the know’. All the makings of a great weekend (or two) – a sparkling, a rosé, white wines  & ready-to-drink red wines. These wines don’t need a special occasion…just a corkscrew & a glass.

Let’s get your weekend started!
Cheers!
Debbie

 

In July’s case of Wines for the Weekend
you will find…

 

Vieni Bollicine sparkling 2012Vieni Bollicine Sparkling

$22.45 (special Savvy price)
Beamsville Bench (Niagara Escarpment)

A special price on this bubbly! We were delighted when the team at Vieni Estates offered us an extra special price (regular $24.95) so we could include their bubbly in this month’s assortment.

Sommeliers Tasting Notes: Crunchy apples & butterscotch came to mind when our Savvy Sommeliers popped the cork on this beautiful sparkling wine. With each sip, the wine showed off its crisp refreshing tastes, “surprisingly, without a tart finish”, one of our Sommeliers noticed. A smooth buttery taste that makes this sparkling wine elegant and OMG delicious. Chill for at least 1 hour in the fridge, or 30 minutes in an ice bucket filled with an ice and water mix.

Food Pairing suggestions: This versatile sparkling wine will sing with food that will emphasize its crisp yet buttery taste. Lobster, seafood or fish would definitely fit the bill. In the TGIF Recipe Box (stay tuned for more blogs coming soon) we offer a Grilled Ginger Salmon recipe. With its unique yogurt coating and fresh ingredients, it will be delicious as an appetizer or main course.

 

Traynor Sauvignon Blanc 2014

Traynor Sauvignon Blanc VQA 2014

$24.95
Prince Edward County

Savvy Sommelier Tasting Notes: A classic Sauvignon Blanc, this one is made with Niagara grapes, yet crafted in the Traynor’s new winemaking facility in The County. The result? A delicious zippy refreshing white wine with aromas of fresh cut grass, lime, gooseberry and a hint of either pine or lime zest – which do you think describes that aroma best? Each sip is refreshing with a taste that has the zippiness of white grapefruit – another classic characteristic of Sauvignon Blanc.

Suggested Food Pairing: Another wine to pack for a picnic or serve on your dock. Chill & enjoy on its own, with tabbouleh, hummus or quinoa salad. Our Savvy Sommeliers figured that this wine would be delightful with shellfish too – crab legs, shrimp or better yet, freshly shucked oysters! Check out our TGIF Recipe Box (coming soon) for 3 different ways to serve up the classic shrimp cocktail.

Have your own mini wine-tasting – Pinot Gris vs. Pinot Grigio

Have you been to one of our Sommelier led wine tastings? If there’s one thing you might have taken away it’s the ‘eyes, nose, mouth’ trick. As you sample these wines remember to look, smell & taste and you will appreciate these fine wines even more.

Traynor Pinot Gris VQA 2014

$24.95
Prince Edward County

From one of The County’s newest winery, this is a complex Pinot Gris.

Savvy Sommelier Tasting Notes:  With one sniff, this wine shows off it’s layered aromas of tropical fruits (think mango & kiwi), minerality (wine lingo: flint) along with a fresh-out-of-the-oven bread smell. All these aromas continue into the taste! A well balanced wine with fruit and acidity, it is amazing that the winemaker got this one so right…in their first year of business.

Food Pairing Suggestions:  The warm finish of the wine makes you realize that this wine can stand up to a menu that includes cheese, garden fresh veggies and a flavourful sauce. In the Recipe Box, our Sommelier Debbie shares with you her Mother’s recipe for Linguine with Garden Fresh Tomatoes. A recipe that is easy and delicious for this time of year as the garden is in full bloom.

 

Riverview Pinot Grigio 2013Riverview Pinot Grigio VQA 2013

$13.95
Niagara-on-the-Lake

At your mini wine-tasting, try the Traynor Pinot Gris & the Riverview Pinot Grigio side by side to see how the same grape variety (Pinot Gris & Pinot Grigio are identical, just one takes on the Italian name) differs between winemakers.

Savvy Sommelier Tasting Notes: Aromas of white flowers, pear, apricot & apples waft from the glass. These delicious aromas carry through into the taste with a touch of something that we had a hard time putting our finger on. “It reminds me of lemon drop candy like my grandmother used to give me when I was a kid.” commented Eva during the tasting. Remember that taste? It’s amazing how wine can activate those wonderful childhood memories!

Suggested Food Pairing: Chicken Satay, Fish Tacos, Spanish Frittata and Pulled Pork were discussed as potential pairings. Have a recipe for one of these? Give it a try…or play with the wine & food pairing by serving this wine along with the Traynor Pinot Gris with the Shrimp Cocktail 3 ways recipe in our TGIF Recipe Box (coming soon). You may find some of the sauces pair better with different wines!

 

Keint-He Voyageur Riesling 2013Keint-He Voyageur Riesling VQA 2014

$18.00
Prince Edward County

Savvy Sommelier Tasting Notes: ”Riesling is my little black dress of wine”, explains Savvy Sommelier Debbie Trenholm. “It is delicious on its own and can create WOW factor with all kinds of hors d’oeuvres at a party.” This particular Riesling WOWed our team of Savvy Sommeliers with its aromas of crisp stone fruit (think peaches, apricot, nectarine), zippy lemon peel and minerality that you can find in several Rieslings in The County. These aromas continue into the taste along with a hint of honey to round out the delicious-ness of this easy drinking wine.

Suggested Food Pairing: With so many potential pairings with this wine, we encourage you to be adventurous and try it out with ceviche. If you are not keen on making this dish, then a light white fish would go well or try your hand at the shrimp cocktail recipes in our TGIF Recipe Box.

 

Vieni Alleria Rose 2012Vieni Alleria Rosé

$13.95
Beamsville Bench (Niagara Escarpment)

Sommeliers Tasting Notes: A pretty light pink colour, this is a unique blend of Riesling and Pinot Noir grapes. Sun-kissed and fresh, this wine has subtle aromas that resemble white flowers and white pepper. The wine gets more lively with each sip as tastes of rhubarb comes to mind.

Food Pairing suggestions: Serve chilled on its own to unwind, with sushi or chilled gazpacho soup. Our Savvy Team member Amanda makes a to-die-for gazpacho that is synonymous with summertime. She shares her quick & easy recipe with you in our TGIF Recipe Box. Get your food processor ready to whip up a batch. Olé!

 

Keint-He Voyageur_Pinot Noir 2013Keint-He Voyageur Pinot Noir VQA 2013

$19.00
Prince Edward County

Savvy Sommelier Tasting Notes: Ruby red in colour, this easy drinking Pinot Noir is a beautiful blend of fruit and barrel aging. Aromas of cooked red fruit (think: cherry, raspberry and strawberry) that fills the glass and continues into its taste. Medium bodied with tannins that will soften when food is introduced or as the wine ages in your cellar…but this wine is perfectly good to serve now. The delicious undertone of vanilla (or perhaps it is cola) rounds out the mouthfeel as the taste moderately lingers.

Suggested Food Pairing: A classic food pairing to Pinot Noir is grilled salmon or a dish laden with mushrooms. If you are taking a break from the BBQ, we have something completely different for you… Osso Buco made in the slow cooker…so you can spend more time outside than in the kitchen this summer. Enjoy!

 

Greenland Cabernet Franc 2012Greenlane Cabernet Franc VQA 2013

$23.95
Beamsville Bench (Niagara Escarpment)

From a small boutique winery, this amazing red wine is turning heads. Cabernet Franc is a grape variety that is often used for blending yet it grows so well in Ontario that winemakers are opting to make wines to showcase the ripe fruit characters of Cabernet Franc rather than blending it with Cabernet Sauvignon or Merlot to make a classic Bordeaux style wine.

Savvy Sommelier Tasting Notes: Deep red in colour with complex aromas of blackberry, dark overripe fruit, leather, pencil shavings topped with a hint of dark chocolate. With just one sip, all these delicious dark aromas are found in the taste with a touch of fresh ground pepper and well integrated tannins to make this a well-balanced and well-made red wine.

Suggested Food Pairing: This is a no fuss wine. It would be delicious with anything off the grill – burgers or sausage. Our long time Savvy Selections wine-of-the-month club subscriber Nancy offered her go-to Meat Lovers Pizza recipe. Grill the pizza on your BBQ or pop it in the oven – either way it will be a sure fire hit with this wine.

Greenlane G2 2013Greenlane G2 VQA 2013

$15.95
Beamsville Bench (Niagara Escarpment)

This wine is ready to impress you! Made with Gamay grapes G2 (Gav’s Gamay) holds a story that well…you just need to plan a trip to the winery to find out more about it! (or subscribe to our Savvy Selections wine-of-the-month club to get the inside scoop about who Gav is when we feature the winery & their wines in October.)

Savvy Sommelier Tasting Notes: “This wine is all about raspberry & chocolate” remarked Patty when she tasted it for the first time. Do you find this same combination in your glass? Other aromas that come to mind are fresh ground pepper, caramelized sugar and even a faint hint of black licorice. When you take a sip, the medium bodied wine fills out with tastes of black cherry and pomegranate. A delicious juicy wine that impressed our Sommeliers from start to finish.

Suggested Food Pairing: A great summer red wine that would be delicious with sausages with fennel, BBQed vegetables. When wild mushrooms are in abundance, keep this wine & recipe in mind: Creamy Mushrooms on Toast. Easy and delicious as either hors d’oeuvre or appetizer, the full recipe is in the TGIF Recipe Box.

 

Ridgepoint Merlot Cabernet MCA 2010Ridgepoint Merlot Cabernet Aglianco VQA 2010

$20.00
Beamsville Bench (Niagara Escarpment)

This small-batch wine is aged in French and American oak for up to 24 months. It’s predominantly Merlot, with a small portion of Cabernet Franc and fully air dried (almost to the point of raisins) Aglianico grapes added for depth and intensity in aromas and flavours.

Savvy Sommelier Tasting Notes: Our tasting panel loved this unique wine, with its rich, ripe berry and plum notes, hints of dried fruit and spice. It’s full bodied, generous and velvety, the texture warm and spicy, the tannins supple, with a clean acidity that lifts the tasty fruit flavours.

Suggested Food Pairing: Serve this unique blend with classic Italian meat pasta dishes. Be sure to try your hand at our recipe for Potato Cake with Soppressata…not sure what this is? Check out the recipe in the Weekender Report.

Cellaring: Drinking well now or cellar 2-3 years.

 

Riverview Caberenet Sauvignon 2012Riverview Reserve Cabernet Sauvignon VQA 2012

$29.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: This reserve wine is the BIGGEST one of the bunch. Rich with all of the dark fruits – plum, blueberry, black berry and black cherry laced with a warm spice on the nose. These aromas continue into the taste with the introduction of tobacco, cedar and grippy tannins that are balanced with a long finish of dark fruit. This wine goes to show that deep red wines can be made in Ontario!

Suggested Food Pairing: Uncork for that special long summer evening or tuck away in your cellar for a few years more, this wine shines! “This makes me want to have a dinner party!” vowed Savvy Sommelier Erin. Fire up the BBQ and bring out your favorite cut of steak to enjoy with this wine.

Cellaring: Drinking well now or cellar 3-7 years.

 

Wines for the WeekendHave your fine wines all summer long…

When you order Wines for the Weekend, you will always have outstanding Ontario wines on hand. To order additional bottles of your new found favorites from this assortment by calling the Savvy Team on 613-SAVVYCO (728-8926). OR, continue to make your weekends even easier with an automatic delivery of Wines for the Weekend in August – a completely new selection of hard-to-find wines will arrive at your home or office.

To order, simply call us on 613-SAVVYCO (728-8926) or visit www.savvycompany.ca/TGIF

Sneak peak… here’s what’s in store next month

Ready to get your tasting glasses out again in August?  Here is a list of the wines that we plan on featuring next month, so stay tuned to The Weekender Report for more updates.

Wines for the Weekend in August

Casa-Dea Estates Melon de Bourgogne (white), Prince Edward County
Casa-Dea Estates Pinot Noir, Prince Edward County
DiProfio Wines The Kitchen Zinc (white blend), 20 Valley (Niagara)
DiProfio Wines Zinc-tastic (red blend), 20 Valley
Harwood Estate Vineyards Chardonnay Riesling, Prince Edward County
Harwood Estate Vineyards Gamay Noir, Prince Edward County
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2013, 20 Valley
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2014, 20 Valley
Pondview Estate Winery Cabernet Rosé, Niagara-on-the-Lake
Pondview Estate Winery Cabernet Merlot Reserve, Niagara-on-the-Lake
Rosewood Estates Winery & Meadery,Trois Femmes Rosé, 20 Valley (Niagara)
Rosewood Estates Winery & Meadery, Locked & Loaded (red blend), 20 Valley

Cheers & enjoy your weekend!