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

This release also offers a unique opportunity to sample three Chardonnays crafted by Thomas Bachelder, former celebrated winemaker at Le Clos Jordanne turned ‘wine gypsy’. His goal is to let the cool-climate terroir of Niagara, Oregon and Burgundy speak through these beautifully balanced wines.

And for those fans of 13^th Street Winery Riesling, there is a duo in the Terroir feature that offers a great opportunity to contrast and compare.

In the main release is an excellent Mike Weir Wines Riesling (unbelievably only $14.95) which you may also enjoy. There’s a good selection of Kosher wines in this release, of which I would recommend the Castell d’Olerdola Brut Cava, the Recanati Shiraz, and the Côtes du Rhône blend from Vignobles David.

For good value under $15, try the Perrin & Fils Réserve Côtes du Rhône Blanc and the Hacienda Araucano ‘Reserva’ Syrah. Looking for a fabulous wine from an iconic producer. Choose the customer favorite, Duckhorn Merlot.

Cheers & Enjoy,
Susan

If I only had $100, I would buy . . .
LCBO Vintages Release as of Saturday, February 18, 2012

Louis Bouillot ‘Perle d’Ivoire’ Brut Blanc de Blancs n/v

AOC Crémant de Bourgogne, France
$18.95 (Vintages #48801) 12.0% alcohol
Dry, light in body, offering a fine creamy mousse, this lovely Crémant balances refreshing vibrant acidity, clean minerality and subtle notes of citrus, green apple and brioche. Long and bright on the finish, it is an excellent value and can be enjoyed on its own or with light appetizers.

Mount Riley Sauvignon Blanc 2011

Marlboroug, New Zealand
$15.95 (Vintages #981670) 13.0% alcohol
Almost transparent, this wine offers a harmonious profile and the attractive pungency of lime, grapefruit, gooseberry and fresh herbs—oregano comes to mind. Dry, medium bodied, it’s juicy and crisp, with a tangy, refreshing slightly pithy finish. Try it with a crustless goat cheese and vegetable quiche.

Château Saint-Roch Chimères 2009

AOC Côtes du Rousillon-Villages
$18.95 (Vintages #119354) 14.5% alcohol
This blend of Grenache and Syrah with a dash of Carignan delivers on all counts. The aromas are enticing and complex—sweet fruit underlies herbal/lavender notes, a mineral character, hints of spiced chocolate. Dry, medium-full bodied, there’s depth and breadth to the fruit—blackberry, plum and tangy raspberry—a refreshing texture, ripe tannins and a nuance of spiced vanilla. The finish is warm, lasting and loaded with ripe fruit. A great value, enjoy it now with herbed lamb chops or cellar medium term.

Masi Brolo di Campofiorin 2007

IGT Rosso del Veronese Appaxximento, Italy
$24.95 (Vintages #976092) 14.0% alcohol
Dense, robust, inky and concentrated, this is another beautifully crafted winner, commanding attention with intense aromas of dark fruit, smoke, earth and dried fruits. Offering great substance, structure and weight, it’s dry, velvety and intensely flavourful, with a punch of spice and pepper lifting the concentrated dark fruit. Enjoy the slightly warm, spicy, well-balanced finish. Serve with a strongly flavoured meat dish, or cellar medium term.

Bodegas Lan Crianza 2007

DOCa Rioja, Spain
$15.95 (Vintages #166538) 13.5% alcohol
This classic ruby-toned Tempranillo entices with layered aromas of red fruit, spice, vanilla and hints of flowers and leather. Dry, medium-full bodied, well-framed red fruit is matched with lively acidity, spicy notes tingling on the palate, a peppery note adding a tang to the full fruity finish. Enjoy with a cheesy tourtière.

Grand Total: $94.75

Worth the splurge  
A big bold Australian Shiraz that’s always a winner!

 Pirramimma Shiraz 2009

McLaren Vale, Australia
$26.95 (987784) 15.5% alcohol
Inky and intense from start to finish, this is a big, robust, flavourful wine with great depth of flavour and well-defined structure. Intense aromas of sweet dark fruit, dried fruit, licorice allsorts, spice and vanilla captivate. The fruit jumps to the fore on the palate and carries right through the extended finish, subtle acidity and ripe tannins bringing balance, spice and pepper tantalizing. This calls for a big juicy steak with a balsamic herb dressing. Cellar medium term.

The wine sales agent position includes:

• Compensation of a monthly base salary (current going rate/standard)
• Commission for consignment sales
• Bonus for back bar listings, well brand’s and house wine (by the glass) listing’s.
• Generous sampling allowance
• Expenses
• Gas allowance

Ideally, the candidate would have 1 year or more experience selling to licensees;  however, a wine knowledgeabe sales
oriented beginner may be considered.
 
While the client would ideally like to hire a full-time representative, an experienced sales representative who is available
on a part-time basis (minimum 3 days per week) may also be considered.
 
If you are interested in one of these positions, contact Steven Trenholme directly (tell him you saw this posting on Savvy Company’s site!)

CS TRENHOLME & ASSOCIATES
1 Yonge Street
Toronto, ON
M5E 1W7

cstrenholme@sympatico.ca
www.canmarketwine.com

Toast your Valentine with a sparkling

• Jackson Triggs ‘Entourage Silver Series’ Brut Méthode Classique 2006, $22.95
• Flat Rock Cellars ‘Riddled’ Sparkling VQA 2008, $29.95

Outstanding white wines

• Sue-Ann Staff Semi-Dry Riesling VQA 2010, $14.95 (Savvy Selections featured winery in January 2012 – read Savvy eZine)
• Vineland Elevation Sauvignon Blanc VQA 2007, $19.95
• Kacaba Vineyards Barrel Fermented Chardonnay VQA 2009, $22.95

Red wines that will melt your heart

• Pillitteri Estates Merlot VQA 2007, $17.95
• Rosewood Pinot Noir VQA 2009, $18.00
• Cattail Creek Reserve Cabernet-Merlot VQA 2007, $24.95
• Pondview Cabernet Franc VQA 2009, $28.00

 A sweet finish

• Cave Springs Indian Summer Select Late Harvest Riesling VQA 2008, $24.95
• Chateau des Charmes Riesling Icewine VQA 2009, $59.95
• Inniskillin Sparkling Vidal Icewine VQA 2010, $69.95

Happy Valentine’s Day!

Cabernet Sauvignon (winespeak: Cabs) is a grape that benefits from consistent warm weather and an extended growing season. California offers the long warm days to ripen the fruit and the tannins, as well as cooler nights to retain fresh acidity. Napa’s geography creates a range of climates, from the southern vineyards, influenced by the cooling air from San Francisco Bay, to the warmer inland viticultural areas to the north. Sonoma, growing more grapes than Napa, also has the range of terroir found in Napa, largely due to the same climatic influences. The fog and cloud cover born on the Pacific Coast, extended growing degree days, altitude and soil all play a role in creating distinct styles of wine.   

The feature on Greek wines offers the opportunity to try modern, stylish wines produced using indigenous grapes (such as Xinomavro and Agiorgitiko among the reds, the white varietal, Moschofilero, and the well-known sweet Muscat) from one of the oldest wine-growing regions in the world. Classical writers such as Homer and Socrates mentioned the benefits of wine in their works. While postcard impressions are of a dry, hot, sunny climate, the grape growers are focusing on north-facing slopes and higher altitudes to produce quality fruit with good levels of acidity and concentrated fruit flavours.  

If you’re looking for wines for Valentine’s Day, there are some compelling choices, including the Corte Pavone Brunello, but my choice to make a splash would be the Jackson Triggs ‘Entourage Silver Series’ Brut Méthode Classique, or if your dear heart has a sweet tooth, try the G. Marquis Vidal Icewine. There are a couple of very good values under $15 in the release, including the Dry Creek Vineyard Sauvignon Blanc and the Château Haut-Canteloup Côtes de Bordeaux. For Ontario wine lovers, I would recommend the Pondview Riesling and the Cattail Creek Cabernet/Merlot (both wineries have been featured in our Savvy Selections wine of the month club).

Cheers and Enjoy,
Susan

If I only had $100, I would buy . . .
LCBO Vintages Release as of Saturday, February 4, 2012

Jackson Triggs ‘Entourage Silver Series’ Brut Méthode Classique 2006
VQA Niagara Peninsula, Ontario
$22.95 (Vintages #234161) 12.0% alcohol
Aged 36 months in bottle on the lees, this pale gold sparkling wine offers enticing aromas of toasted brioche, lees, citrus, orchard fruit and mineral. Dry, medium bodied, toasty and citrusy, it has an ample persistent mousse. Vibrant acidity assures a lovely fresh texture and an extended finish. Pop the cork for your Valentine!

Château Lamothe de Haux Blanc 2010
Côtes de Bordeaux, France
$14.95 (Vintages #909341) 12.5% alcohol
This is an excellent and unique value, a blend of Sauvignon Blanc, Sémillon and Muscadelle that offers the attractive pungency of gooseberry, grapefruit, citrus zest and subtle vegetal notes. Firmly dry yet smooth, medium bodied, vibrant citrus and racy acidity create a clean balance, mouth-cleansing pithiness delivering a refreshing and long lasting finish. Pasta with grilled chicken in a cream sauce would be a good match

Dry Creek Vineyard Cabernet Sauvignon 2007
Dry Creek Valley, California
$24.95 (Vintages #642207) 14.5% alcohol
Blending of small amounts of the classic Bordeaux varietals to this Cab has added substance, harmony and complexity. Rich ripe fruit aromas, crème de cassis, spice, cedar and mocha tantalize. Dry, full bodied, robust, almost brawny, this wine is crafted on a firm spine of tannins and lively acidity, offering an intriguing array of flavours, from well-defined tangy cherry/berry fruit through espresso and notes of dried herbs and spice that linger on the long dry finish. A wine to serve with rare meats and that will cellar 5-7 years. Great value!

Don Nieto Senetiner ‘Don Nicanor’ Malbec 2008
Mendoza, Argentina
$17.95 (Vintages #178657) 14.5% alcohol
Aged 12 months in French oak, this inky black Malbec offers great value. Dry, full bodied, the aromas are intense—dark berry, plum, floral, cedar, spice and vanilla—and the dark fruit flavours equally concentrated, the floral, spice and cedar notes adding complexity on the palate. There’s good structure bringing balance, and a lasting consistently flavourful finish. Serve now with rare grilled meats, or cellar a few bottles medium term.

Château Haut-Canteloup 2009
Côtes de Bordeaux, France
$13.95 (Vintages #264747) 13.0% alcohol
You’ll want to pack the cart with this award-winning Bordeaux blend of Merlot and the Cabernets. Deep crimson, it’s loaded with aromas of sweetly spiced black berries, vanilla, cedar and a floral nuance. Dry, medium-full bodied, earthy, leathery notes underlie dark fruit and vanilla. Perceptible tannins and lively acidity frame the ripe fruit, an attractive dry fresh finish wrapping up the package. Enjoy with beef or lamb and drink regularly over the next few years.

Grand Total: $94.75

Introducing my first “To Die For” wine…

CADE Estate Howell Mountain Cabernet Sauvignon 2008, Napa 

 At an elevation of 1700 feet, CADE Winery, located on the East side of the elusive Howell Mountain in Napa, produces 4 wines under the direction of Winemaker, Anthony Biagi,  in its state of the art Organic facility: 3 Cabernet Sauvignons and 1 Sauvignon Blanc. Howell Mountain is one of, if not THE, altar for pilgrims in search of the Colossus of ‘Cabs’ to be found in Napa.

Cade was established in 2005 after its older sibling, Plumpjack Winery was born in 1992. The principals were three entrepreneurs:

1. Gavin Newsom - former Mayor of San Francisco
2. Philanthropist Gordon Getty
3. and its present General Manager - John Conover

CADE Estate Winery - winemaker Anthony Biagi

Anthony Biagi (in photo), the Lead Winemaker, arrived on the scene making wines on Howell Mountain in 1995 as a Graduate of University of California (UC) Davis. Anthony’s philosophy of creating “… artisanal, dimensional wines … tasting like they could come from nowhere else”, combined with Cade’s mantra of creating wines that are “…dense, rich and ageworthy, but not rustic or tannic” spawned the pleasures of wines like Howell Mountain Estate 2008.
 
Napa’s terroir has become legendary since Stag’s Leap’s 1973 Cabernet won the Judgement of Paris in 1976 . Weather conditions notwithstanding, Napa has been blessed with three geological conditions that contribute to the rich conditions of its soils: it has been on the floor of the ocean, the mouth of a river and the base of a volcanic mountain. What this means is that the soils are capable of providing good drainage and soil oxygen, an appropriate range of acidity to facilitate the availability of nutrients like P, K, Mg and Ca. As well, moderate to good water retention, moderate fertility and a reasonable rooting depth complete its almost perfect profile. Elevate this 1700 feet skywards toward the Sun Gods and you have an excellent foundation for creating  World Class Wine.

What are these conditions capable of? 

“A brilliant texture, stunning purity and great length (that) make for a fabulous wine to drink over the next 20 to 25+ years.” - Robert Parker on Cade Estate Howell Mountain  (Dec. 2010)
 
Dark, creamy, layered, intense and long are the essentials of Cade Howell Mountain Estate. Opaque dark purple, it exhibits a nose of blueberries, black raspberries, ripe plums, graphite and crushed rocks. These flavours are warmed and carried over to the palette, embellished by dark chocolate, vanilla and sweet smoke.

Restaurant Menu Matches for CADE Howell Mountain Cabernet Sauvignon 2008 :

(Pairings courtesy of Ridgway Bar and Grill, Naples Florida)

-Appetizer-
Crisply Seared Pork Belly (with Cider Reduction, Apple and Fennel Slaw)

- Mains-
Coq Au Vin (Baby Root Vegetables, Rich Red Wine and Demi-Glace Sauce)
OR
Braised Short Ribs (Pureed Celery Root, Cranberry Demi-Glace)
 
-Cheese Course-
Rogue River Blue Cheese and Greens (Julienne Apple Salad, Olive Oil and Fig Jam, Focaccio Crostini)
 
-Dessert Course-
Chocolate Opera Cake
  
The complexity, finesse and diversity of Cade HM Cabernet 2008 makes wine choice simple as it will transport you through all Course choices with elegance and satisfaction, each pairing delivering a different experience.

Rackability (aka cellaring notes) 

This wine is drinkable on purchase. Its intensity and balance are in no way affected by its youth.
 
As Robert Parker has indicated, aging is not a problem so to consider it part of a collector’s portfolio for future use is an easy decision to make, especially considering its desirabilty and limited production. The 2006 vintage which had a 98+ ranking like its heir the 2008, sold out quickly. 

Investment potential?

This all depends on Cade Winery’s ability to move into the integrity level of Harlon or Chateau Montelena in the next 5 to 10 years. It presently retails for about $150 US/bottle. Certainly, the wine will accrue in value, but how much depends on continued levels of production, excellence and recognition.
 
Cade’s website http://www.cadewinery.com  is worth a look. Here you will find how it is linked to its sibling Plumpjack and how both wineries are linked to Shakespeare. More on Plumpjack later!
                                                                    

Cheers… and follow your dream wines!
-Wayne Walker

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!

Savvy Company celebrates Robbie Burns birthday with a scotch tasting

To top it all off, the chefs at Thyme & Again Creative Catering made delicious bites that made the evening memorable.

Here are the scotches that we enjoyed & Carol’s tasting notes.  All scotches are available at the LCBO.

Whisky Mac Cocktail

• 1 part Stone`s Original Green Ginger Wine ($10.45 at LCBO)
• 1 part The Famous Grouse Scotch Whisky ($26.85 at LCBO)
• Splash of ginger ale
• Slice of lime
• Lots of ice

Mix together & serve in a highball glass as either a short or long drink.

We served this with: Vegetarian Sushi Rolls with Pickled Ginger & Wasabi

Auchentoshan 12 year old, Lowland Single Malt, 40% ABV

LCBO #: 107359
$53.45 (on sale right now)
Auchentoshan distillery dates back to 1823. Its name in Gaelic means “Corner of the Field” and it sits tucked away at the foot of the Kilpatrick Hills on the outskirts of Glasgow, overlooking the River Clyde. It was rebuilt in 1875, bombed in World War II, repaired in 1949, re-equipped in 1974, and refurbished in the late 1980’s. It is one of three Lowland distilleries.

Auchentoshan produces a delicate and smooth single malt whisky, with subtle aromas and flavours. In part, this is achieved by a triple distillation process. The distillery uses water from Loch Katrine in the famous Trossachs area and its cooling water is collected in a WWII bomb crater, located in the surrounding hills. Auchentoshan 12 was introduced in 2008, is made with unpeated malt and is matured in a mixture of American Bourbon and Spanish sherry casks.

Carol’s tasting notes: Golden in colour; on the nose citrus and a hint of nuts and caramelized brown sugar; light to medium body, smooth on the palate with juicy citrus; a smooth finish, again with hints of citrus, nuts and spice.

Served with: Pâté Maison, Smoked Salmon Pâté, Stilton & Port Pâté with Crackers, Pumpernickel & Fresh Baguette

Bowmore 12 year old Islay Single Malt Scotch Whisky 40% ABV

LCBO#:  330803
$51.55 (on sale right now)
Founded in 1779, Bowmore is the oldest licensed distillery on Islay. Half its barley is still malted traditionally by hand and dried over a peat fire. The whiskies are medium peated, with about half the phenols of its coastal neighbours Laphroaig, Lagavulin and Ardbeg. The whisky is matured in Spanish and American oak casks, some of which are stored in vaults below sea level. Morrison Bowmore Distillers form part of the Suntory group and own Bowmore, Auchentoshan and Glen Garioch. The distillery produces numerous whiskies including 12 year old, 15, 17, 18, 25, and 40. From time to time different expressions are produced with names like Legend, Mariner, Dawn, Dusk, Surf and Claret, as well as various cask strength offerings. Additionally there are dozens of independent bottlings. The 12 year old is a delightful whisky, highly regarded, and an excellent lightly peaty one to keep on hand, in many ways more balanced and appealing than pricier products in the range.

Carol’s tasting notes:  Light amber in colour; characteristic gentle peaty smokiness on the nose, with lemon and honey, a bit floral, wet earth; savour for a while on the palate until the peat kicks in, cough drops, lovely; a long, dry finish.

Served with: Locally Smoked Maple Cured Salmon Drizzled with Maple Sesame Dipping Sauce

The Macallan Fine Oak 15 Year Old, Speyside Single Malt Scotch Whisky 43% ABV

LCBO#: 620229
$129.95
One of Scotland’s most respected distilleries, The Macallan, in the heart of Speyside, has been distilling whisky legally since 1824. Today it offers a range of single malts, aged in Sherry Oak or triple cask matured Fine Oak (Spanish sherry, American sherry and American bourbon). Following its launch, The Macallan Fine Oak 15 years old was awarded Best Whisky of 2004 by renowned whisky expert F. Paul Pacult. In 2010, a bottle of The Macallan 64-year-old single malt whisky was sold for $460,000 at an auction at Sotheby’s in New York City. Made from barley grown on The Macallan Estate and using soft, pure local water at several stages of production, The Macallan ranks amongst the five best-selling malt whiskies in the world. The Macallan Distillers Ltd is a private limited company, headquartered in Craigellachie, Banffshire, Scotland. It is owned by The Edrington Group.

Carol’s tasting notes: Golden straw colour and a lovely, refined nose with hints of soft fruit, juicy barley and vanilla. Luscious on the palate, with hints of fruitcake and chocolate orange. A long, lingering finish. Delectable and beautifully balanced.

Served with: Haggis & Mashed Neeps (Turnip)

Highland Park 18 Year Old, Orkney Single Malt Scotch Whisky 43% ABV

LCBO#:  500231
$139.25 (on sale right now)
Established in 1798 and licensed in 1826, Highland Park, on the island of Orkney – a World Heritage Site, is the world’s most northerly distillery. Using Orcadian peat and, unusually, hard local water, the Highland Park range of Single Malts is favoured by Whisky lovers the world over. Judicious use of peated malted barley and Bourbon and Sherry casks gives a toffee sweetness and a juicy, smoky finish. Highland Park 18 Year Old is a multiple Gold Medal and First Place winner, including the ultimate accolade of Best Spirit in the World in 2005 by, previously mentioned, F Paul Pacult. The distillery is owned by The Edrington Group, a Scottish international premium spirits company.

Carol’s tasting notes: Burnished gold in colour, with a rich and mature bouquet, redolent of toffee, dried fruits, marzipan and smoke. The palate is rich and full, with a hint of salt. Take time to measure the flavour developments in the mouth. A long, satisfying finish, slightly smoky.

Served with: Aged White Cheddar with Thyme & Again`s Fruit Chutney & strawberries

Aberlour A’bunadh Speyside Single Malt Scotch Whisky 59.5% ABV

LCBO#:  573352
$94.30
Aberlour distillery, founded in 1879, and now owned by Pernod-Ricard, is in Aberlour village in the Speyside region. Exceptionally soft water flows through peaty soil and the granite hills around Ben Rinnes and is drawn from the springs of the Lour Glen. Aberlour malt whiskies are available at numerous ages and most are matured in both sherry and bourbon casks. Aberlour A’bunadh (the original) is a 19^th century style whisky matured exclusively in oak ex-oloroso sherry butts and bottled at cask strength. It is dark, rich, impressive and a wonderful after-dinner whisky.

Carol’s tasting notes:  Deep, rich amber in colour. A big, luxurious aroma of exotic fruits and spices, nuts, sherry, a hint of peatiness. Rich and creamy on the palate with dried fruits, ginger, nuts, oranges and cherries, a hint of dark chocolate. A long, clean finish, bitter chocolate and ginger spice. Complex, luxurious and delicious.

Served with: Milk Chocolate Dipped Shortbread

Slàinte mhath!
(Slan-ja vah) Good health!

This beautiful, semi-soft, raw organic cow’s milk blue cheese has a natural rind with spots of dark clay.  The creamy, silky, melt-in-your mouth paste (inside of the cheese) is speckled with blue and blue-green veins throughout from the presence of Pénicillium Roqueforti (what makes a blue cheese turn blue).  Bleu D’Élizabeth is rich in flavor, with a hint of sweetness and spice, without being overbearingly salty.  Cold Canadian nights call for this hearty blue on your cheese board, either shining on its own, or playing a starring role as your dessert plate, joined by your favorite local ice wine, iced cider or port.

Bleu D’Élizabeth produced by family run Fromagerie du Presbytère

Cheese:  Bleu D’Élizabeth
Producer:  Fromagerie du Presbytère
Interesting Fact: The piquant (spicy) flavor in blue cheese is a result of mold development (veins) due to exposure to air.

Famous portrait of Robbie Burns

And that is exactly what we are going to do tonight at our scotch tasting! We have invited our Savvy friend & scotch expert Carol Anderson of GrapeScot to lead a scotch tasting featuring 5 delicious Single Malt Scotches. The evening kicks off with a Famous Grouse whisky cocktail, then a few toasts & tributes to Burns & a wee bit of piping.

To whet your palette, Carol offers this quick ‘primer’ about scotch:

There are over 100 distilleries in Scotland in five protected Scotch whisky regions – Lowland, Highland, Speyside, Campbeltown & Islay.

Malt Scotch Whisky is made from three ingredients: malted barley, yeast & water. 

Malting is a process by which the barley is forced to germinate, converting starch to sugar. The malted barley is then dried over a kiln (may or may not contain peat), then ground into a flour called grist. The grist is mixed with water in a mash tun to produce sugary liquid called wort, which is then fermented with yeast & water in a wash back to produce a low alcohol wash. The wash is then distilled, at least twice, in copper pot stills to produce colourless new spirit, then aged in oak barrels for at least 3 years. 

Single Malt Scotch Whisky is made in one distillery, from multiple casks.

A single cask Single Malt Scotch Whisky is the product of one barrel.

Blended Malt Scotch Whisky contains malt whiskies from multiple distilleries.  While Blended Scotch Whisky contains malt whiskies & lighter-flavoured grain whiskies. 

Grain whisky is made in a continuous still, from a mash of malted & unmalted mixed grains, producing spirit which is high in alcohol & light in flavour.

The age on a bottle (malt or blend) indicates that of the youngest whisky used in the blend. All scotch whisky must be matured in Scotland in oak casks for no less than three years. 

Slàinte mhath!
(Slan-ja vah) Good health!