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Posts Tagged ‘LCBO’

If I only had $100…I would buy at LCBO Vintages

Posted by Julie

Friday, September 16th, 2016

I was pretty excited to see the feature at the LCBO Vintages be shining the spotlight on Ontario wines. I am a firm believer that we never have to look further than our own backyard for great vintages.

sept-17-vintages-catalogueWe have wineries in the Niagara Escarpment, Prince Edward County, Lake Huron, Pelee Island and Georgian Bay, just to name a few.  This past summer, my husband I toured around the Twenty Valley and Niagara-on-the-Lake regions visiting several wineries and the enticement of uncorking new wines that we could not purchase locally just overcame us. We stocked up!  If you have not had a trip to wine country this summer, here is the opportunity to go wild at Vintages and pick up some gems.

The 2016 grape harvest is underway! Ontario winemakers have finished picking grapes for sparkling wine and are now busily harvesting white wine grapes.  By all reports from wineries, the crops are looking good!  Pick up some Ontario wines to celebrate our beautiful province and let’s toast the winemakers that make it all happen.

Julie

 

If I only had $100, I would buy…
LCBO Vintages Release for Saturday September 17, 2016

13th-street-winery

13th Street White Palette 2015

VQA Niagara Peninsula
$15.95 (Vintages #207340) 12.5% alcohol 

A fabulous & unique blend of 53% Riesling, 18% Chardonnay, 17% Gewurztraminer, 9% Sauvignon Blanc with a dash of 3% Pinot Gris. The grapes were hand harvested from a variety of vineyards throughout the Niagara Peninsula, with the vast majority from the 13th  Street Estate vineyards. All varieties were fermented separately in stainless steel then blended in the final stage.

Aromas of orchard wildflowers at their peak housed in a soft golden colour. There’s gentle honeysuckle and lemon aromas on the palate with tree fruit; apricots and yellow apples mixed with some buttery almonds on the finish. Delicious and flavourful. My husband and I enjoyed this white wine with some grilled chicken and Caesar salad and it was over the top perfect!

 

Flat Rock Riesling 2014flat-rock-riesling

VQA Twenty Mile Bench, Niagara Peninsula
$16.95 (Vintages # 43281)  11%  alcohol

White blossoms and ripe tree fruit capture the senses.  Slightly off-dry with lots of fruity flavours, ripe peaches and apples. This medium-bodied white wine has a delectable seam of acidity that sends you back for another sip. It’s smooth and elegant.

Lovely on it’s own or with lighter fare of fish tacos, salads or a bowl of steamed mussels.

 

 

rapscallion-wine-companySmoke & Gamble Cabernet/Merlot 2012

VQA Ontario  (Rapscallion Wine Company)
$19.95 (Vintages #332825) 13% alcohol 

Located in Port Dover in the county of Norfolk, this winery is new for me and does not disappoint. On the bottle label it states 44% barrel aged and 56% stainless – meaning that this is a blend of wine that was both aged in barrels and tank resulting in a medium bodied red wine.

There is a subtle whiff of dusty aromas (that is a good thing for a wine that is 4 years old already!) with suggestions of roses and violets coupled with red and blackberries on the palate. There is a subtle sweetness of black plums with freshly ground green and black pepper on the long finish. It is slightly tart with firm tannins but then moved into a fabulously smooth and tantalizing red wine blend.  Would definitely marry a hearty autumn stew or thick-with-meat chili.

 

westcott-temperance-redWestcott Vineyards Temperance Red 2014

VQA Vinemount Ridge Niagara Peninsula
$19.95 (Vintages # 469189) 13.4% alcohol

Bravo to these young retired folks, who bought a 200 year-old timber frame barn, restored it to build a winery around the original structure.  And on top of all that, they planted 26 acres of Pinot Noir and Chardonnay grapes. Talk about a leap of faith. This relatively new winery located in Jordan, Ontario, is right in the heart of the Twenty Valley region, where the soil is the creme de la creme for growing grapes.

This interesting Cabernet Franc & Pinot Noir red wine blend is loaded with red berries – cherry and raspberry flavours jump from this light bodied pale red nectar. It shows more like a light bodied Pinot Noir with layers of personality. Pair it with pork or roast poultry encrusted with lots of herbs.

 

pondview-icewinePondview Vidal Icewine 2014

VQA Niagara Peninsula
$19.95 (Vintages #390351) 11% alcohol

It has been a while since I included an icewine in my list.  This one is a great price!

By definition, icewines can only be made from grapes that have naturally frozen on the vine and picked when the thermometer dips to -8°C or lower. While the grape harvest yield is particularly low, (hence the high expense), icewine offers a mouthfeel and sweet deliciousness that is worth every penny. With a under $20 price tag on this icewine, our friends at Pondview are giving it away.

This dessert wine has aromas and flavours of sweet baked yellow apple, pear and marmalade, citrus notes at the end of this long divine finish. Dinner becomes memorable when you end with such panache.

 

Grand Total – $92.75

 

If I only had $100…I would buy at LCBO Vintages

Posted by Julie

Friday, September 2nd, 2016

The dreaded Back-to-School frenzy. Although my school days are long gone, at this time of year, I get caught up in thoughts of buying gym socks, pads of paper and pencil cases, rather wine.

But good on LCBO and the Vintages buying team with this release with incredible buys of “Flagship ISD”, along with vintages septregional features on Burgundy, France and all of Chile.

Many of you may wonder what ISD stands for, it’s “In-Store Discoveries” and flagship of course refers to “the best or most important thing owned or produced” (Wikipedia’s definition). In other words, the most important example of a product. I think you get the drift.

Here are the wines I think will be top of the class. I plan to uncork them and reminisce about my university days while I can hear the frosh week festivities at the nearby university.

I hope you enjoy going back to school!

– Julie

If I only had $100, I would buy . . .
LCBO Vintages Release for Saturday September 3, 2016

 

featherstoneFeatherstone Rosé

VQA Niagara Peninsula
$15.95 (Vintages #117861) 12.5% alcohol

Only a few weeks ago my husband and I visited the Featherstone Winery and came out loaded with purchases and a free wine tote. This rose wine was amongst our haul! Beautiful pale cranberry in colour that shimmers in the glass. Fresh and fruity on the palate with loads of strawberry and dry rhubarb flavours makes a wonderful summer wine. There’s some savory green pepper notes on the finish. Perfect for a picnic, salads or just on its own. Make summer long with this wine or save to serve at Thanksgiving.

 

signos

Signos De Origen La Vinilla Chardonnay/Viognier/Marsanne/Roussane 2015

Casablanca Valley, Chile
$19.95 (Vintages #63909) 14.5% alcohol

 The aromas in these four noble grape varietals are exhaustive. When the winemaker blends them together, there is lots of personality and they party well. The tropical fruit of Chardonnay, the peaches and blossom fruit of Viognier, the full bodiness of Marsanne and the creaminess of the Roussane. Delicious!

Flavours on the palate remind me of a big fresh fruit salad with everything from peaches, green and yellow apple with a little citrus on the finish. This wine gives something for everyone. Great on its own or would partner well with some grilled fish.

 

Cotnari Francu A Cotnari 2014

DOC Frâncua, Romania
$12.95 (Vintages # 445767) 11.5% alcohol

Although this white wine was not available at the time of tasting, I’m putting it in my shopping basket. At this low price point, I am prepared to take a chance. The Vintages panel tasting notes indicates that it is light and fruity which sounds to me like a great summer choice. Not to mention the Cotnari winery has taken part in international contests and been awarded well to the point that they have a “medals gallery”. The Cotnari Vineyards dates back to 1250 and the name “Cotnari” refers to the fortune of being an expert in shaping barrels. All sounds good to me…I’ll take the risk.

 

Casa Silva Cool Coast Pinot Noir 2013

Colchagua Valley, Chile
$17.95 (Vintages #464420) 14% alcohol

 Aromas of tree fruit and forest floor waft from my glass. No surprise for a Pinot Noir but this red wine is smooth and delicate. There’s also some crisp edginess to it with loads of wild raspberry and cherry flavours on the palate. While Pinot Noir is not a grape varietal I tend to seek out, mark my words, this one is exceptional. Light to medium bodied, easy to drink with a long fruit finish.

segure

Chateau de Segure Fitou 2013

Mont Tauch, Burgundy, France
$16.95 (Vintages #370254) 13.5% alcohol

 A deep elegant ruby red with whiffs of ripe red berry. Flavourful and bold with tantalizing dark-fruit richness. The tannins are soft ,the finish is pepppery and savoury – something that reminds me of fresh herbs such as thyme and rosemary. This red wine calls for a hearty stew or a pork roast with all the trimmings. I’m stashing a few bottles away for when November rolls around.

 

wits endWits End Luna Shiraz 2014

McLaren Vale, South Australia
$17.00 (Vintages #311258) 14.5% alcohol

Dense purple with a big bouquet of blackberries and black pepper. The palate concentrates on ripe plums and black fruit with well-integrated tannins that lead to a spicy but not sweet finish. In this red wine, there is a small dallop of Barbera grapes blended in that lends a brambley note, but what is the most striking is how this wine is as smooth as velvet and very delicious. It’s a big wine with a little price, bring on the rack of lamb.

 

Grand Total: $100.75 – for 6 wines…that’s a lot of bang for my buck!

Cheers to Cool Craft Ciders!

Posted by Debbie

Tuesday, August 23rd, 2016

There was a buzz this summer that was different from other summers.  It was the buzz about craft cider. Now available at grocery stores, the LCBO stocked shelves wide and high with different styles by local cider makers, and neat new ciders were taking over taps at restaurants.  No longer is the alternative for those who are not partial to wine or beer, craft cider becoming the new discovery for everyone.

Move over Somserby & Strongbow you have company. The Canadian hard cider industry has been growing since 1990s.  In the past 2-3 years, the market has exploded. The Ontario Craft Cider Organization (OCCA) says the demand for Ontario ciders has grown upwards of 60%.  Since 2013 and the Liquor Control Board of Ontario (LCBO) recently reported that Ontario cider sales have more than quadrupled over the last three years.Savvy_in-cider - cropped

Adding to that, this summer saw 60 Loblaw stores in Ontario who added ciders to their fridges that have recently been stocked with craft beer.

“With Loblaw’s commitment to Ontario Craft Cider products they are supporting not only the Ontario Craft Cider makers, but the Ontario farmers who grow the apples we use,” said Thomas Wilson, Chair of the OCCA. 

A research study conducted by The George Morris Centre at the University of Toronto projected that Ontario craft ciders have the potential to be a $35-million industry by 2018. Mark my word, the buzz will be getting louder.

Cideries are cropping up everywhere.  County Cider is the largest cidermaker near Ottawa.  “The County Cider Company was established in 1996.  Since then, the craft cider industry has exploded. We pride ourselves in growing our own apple cider varieties now create a unique range of ciders from  Traditional English Style Dry to sweeter flavoured ciders”, explains Jenifer Dean co-owner of County Cider Company located in Prince Edward County. 

And wineries are getting into it too.  Lighthall Vineyards in Prince Edward County, along with Tawse Winery, Ravine Vineyard and Vieni Estates in Niagara have all added hard apple cider alongside with their wine portfolio.  

 

So many ciders, where to start? 

With the dizzying abundance of craft ciders, it is only natural as a Sommelier, to dive in and discover all of the different styles and flavours. Classic hard apple cider, peach, pear and berry flavoured, even root beer cider, there is definitely a cider that will quench your thirst.  I discovered that we are on the brink of 100 different ciders made in Ontario.  With so many and so little time, Savvy Company has launched In-Cider Picks, a different assortment of Ontario made ciders each month during the summer that is delivered to your deck or dock.  This trumps going to the LCBO or the grocery store. Savvy Sommeliers have taken the guess work out of which of the many ciders to buy & hand delivering the best bottles for you.  If you missed In-Cider Picks this summer, be on the lookout for it next year!

“Making hard apple cider is a new venture for Tawse Winery. Savvy’s In-Cider Picks is an excellent way for our small batch craft cider get into the glasses of Ontario cider enthusiasts”, beams Paul Pender, principal winemaker for Tawse Winery.

This is not just a summer fling with cider, the buzz will continue year round. Here are some to give a try when you see them on the store shelves or call Savvy Company 613-SAVVYCO (728-8926) to arrange for your special delivery.

 

~ 3 craft ciders you must try ~

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County Cider Blood Orange

Inspired during a trip to Normandy, France, this is a hard apple cider blended with blood orange juice and essences.  

An eye catching orange Lifesaver colour that looks more like a cocktail than cider. Each sip has refreshing tastes of mandarin with a tangy acidity like Starburst candy. Warning: you’ll want more than just one glass of this cider.     

Price: $6.90 (500mL bottle)

 

 

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Tortured Path Cider

For die-hard cider fans. Always quick to sell out at County Cider Co. shop in Prince Edward County, this is made in a Traditional British Dry Style made with bittersharp and bittersweet apple varieties that has been blended in with Gold Russet apples grown on farm. Bone dry with mineral tastes with constant stream of bubbles that your glass could be mistaken for French Champagne.

Price $7.95 (500mL bottle)

 

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Tawse Bottle Fermented Cider

Just released in July from a winery who has been named ‘Winery of the Year’ for the past 4 years by WineAlign, this vraft cider is their first foray expanding beyond winemaking.

Un-filtered and unpasteurized, this cider was aged on the lees (in contact with the yeast) to give it a complex and rich taste. Each sip will remind you of fresh-out-of-the- over homemade apple pie. Absolutely delicious.

Price: $14.95 (750mL bottle)

 

What to serve with craft cider?

Just like wine, the taste of craft cider can be augmented with certain foods.  Our Sommeliers would recommend to select foods that would not overpower the flavours found in the cider, so save the steak to enjoy with red wine and serve cider with steam seafood, grilled salmon, sushi, pork chops, salads loaded with fresh garden vegetables or hard cheeses, popcorn & kale chips….or simply on its own!

 

This article will appear in the 2016 fall issue of Ottawa Life Magazine

If I only had $100…I would buy at LCBO Vintages

Posted by Monique

Friday, August 5th, 2016

vintages AugustThis weekend’s Vintages release at the LCBO showcases an exciting selection of well-crafted wines from all over the world that fit our budget.  

Since the world will be watching athletes from across the globe exercise their best efforts to make it onto the podium at the Rio Summer Olympics, I have been inspired to seek out select value wines from around the world that are podium worthy as well.

So, let’s have a look at my world tour of well-crafted, value for quality wines…

Cheers!
-Monique

 

 

 

 

 If I only had $100, I would buy at Vintages…
Saturday July 23, 2016

framinghamFramingham 2015 Sauvignon Blanc

Marlborough, New Zealand
LCBO Vintages 606848 | $18.95 | 12.5% alcohol

Temperatures are spiking and, at times, nothing seems more refreshing than sipping a chilled crisp Sauvignon Blanc under a patio umbrella.  I find the Framingham 2015 Sauvignon Blanc to be a high-ranking player in the “crisp patio whites” category.  This signature New Zealand white wine shows vibrant notes of  citrus zest, lemon grass and floral notes. The palate is bone dry, mouthwatering and finishes with a crisp zesty citrus note.  Enjoy pairing this Sauvignon Blanc with fresh oysters, king crab legs, poached lobster or ceviche.

 

nemeaEstate Papaioannou 2010 Single Vineyard Agiorgitiko

Nemea, Greece
LCBO Vintages 47977 | $20.95 | 12.5% alcohol

Greece, where it all began! As the birthplace of the Olympics, Greece could not be overlooked.  This weekend’s Vintages release actually showcases a decent selection of white and red wines from Greece, but the Estate Papaioannou 2010 Single Vineyard Agiorgitiko steals the podium.

Agiorgitiko – meaning St. George – is the most widely grown red grape variety in Greece, predominantly in the region of Nemea (northeastern part of the Peloponnese Peninsula). This red wine showcases an intense burst of perfumey floral and berry fruit aromas.

The palate is showing young , but polished tannins, a nice balance of acidity  and a long tart cherry finish.  Key flavours to note include red cherry, leather, tar, and dark chocolate. You may consider letting this medium to full bodied red wine sit in the cellar for another three to five years, but it is also drinking well now. Just be sure to decant this beauty for two hours prior to serving, and definitely try pairing it with beef tartar.

 

flat rockFlat Rock 2010 Twisted Red

VQA Ontario, Canada
LCBO Vintages 86918 | $24.95 | 12.3% alcohol

Let’s offer our shout out to Team Canada with the Flat Rock 2010 Twisted Red. Flat Rock Cellars is no stranger to the pro-athlete world. In 2013, this winery collaborated with three-time world champion and Olympic medalist figure skater, Patrick Chan, to craft one the most top rated Reisling icewines release in our market. This red wine with a striking blend of fleshy fruity berries and smoke.  Hailing from the Niagara Escarpment, this red wine shows hints of fresh cherry, cranberry, smoke and wet stone minerality. The acidity is mouthwatering, the tannins are young and grippy with a plump medium-bodied mouthfeel. I recommend drinking now, and enjoy pairing it with pulled port tacos.

 

mandusPietra Pura Mandus 2013 Primitivo Di Manduria

Puglia, Italy
LCBO Vintages 216457 | $16.95 | 13.8% Alcohol

 Our world tour continues with this gorgeous Italian red wine known as Primitivo.  Primitivo is the native grape of Puglia (the heel on the boot of Italy) and is actually the same grape as  Zinfandel. This full-bodied red wine showcases inviting perfumed aromas of rose petals, cherry, plum, graphite minerality, and a touch of vanilla. Even though the flavours appear sweet – berry jam, vanilla, sweet smoke – the acidity is high with mild balanced tannins and long dark chocolate finish.  It definitely reminds of a California style Zinfandels but with good complexity. It’s a great crowd pleaser and pairs well backyard BBQ ribs.

 

 shirazBest’s 2013 Bin No. 1 Shiraz

Victoria, Australia
LCBO Vintages 222323 | $19.95 | 14.5% alcohol

Finally, we a representative from Australia that excels in the “big bold BBQ red” category.  This red wine shows classic Australian Shiraz notes of pronounced eucalyptus, licorice, black plum, and black cherry. The palate is off-dry, chewy (young tannins) and mouthwatering. Flavours are an exact repeat of the aromas with added notes of cedar, vanilla, and a touch of earthy minerality. This Shiraz is full bodied with a long minted-berry finish. This red wine can certainly afford to sit for another five to seven years, but it is drinking quite well now after a couple hours of decanting.  Enjoy pairing this red wine with grilled lamb chops.

 

So, sometimes this happens, it appears that we are $1.75 over budget.
Altogether, this shopping list is worth extra pennies.

 Grand Total $101.75

 

If I only had $100…I would buy at LCBO Vintages

Posted by Monique

Thursday, July 21st, 2016

 Welcome to my first of edition of If I only had $100, I would buy….as a Savvy Sommelier, I speak fluent wine & I am a wine lover on mission… err budget. Since we are in the heat of the summer, I cannot think of a better way to cool off than scoping out some easy drinking summer sipping wines.

As much as I wish I could indulge in the most high-end bottles of white Burgundy, Champagne and California cult classics, I am limited to a very reasonable budget for this shopping spree.LCBO NEW VINTAGE Believe me, you do not need to win LottoMax to find a nice stash of good quality wines on the LCBO Vintages shelves. Leave it with me to seek out these wines for you.

Let’s jump right into it!

Monique

 

 If I only had $100, I would buy…
Saturday July 23, 2016

 

Boya 2015 Sauvignon Blanc 

Boya Sauvignon Blanc 2015Leyda Valley, Chile
LCBO Vintages 389726 | $15.95 | 12.5% alcohol

Let’s just start by noting that Chilean Sauvignon Blanc is “a grape to watch!” The Leyda Valley is a cool climate growing region in Southern Chile producing remarkable Sauvignon Blancs white wines and also to note Pinot Noirs. The Boya Sauvignon Blanc stood out to me for two reasons: it had classic notes of both a New and Old World style Sauvignon Blancs, and it’s a bargain!

The key aromas and flavours include lemongrass, passion fruit, canned green vegetable and fresh green herbs. Mark my words that Chile’s up and coming cool climate whites rivaling many others on the world stage, and this one is no exception. This easy going medium bodied white wine will pair well with grilled pork souvlaki drizzled in fresh tzatziki.

 

Redstone Limestone Vineyard South 2012 RieslingRedstone Limestone Vineyard South 2012 Riesling

Twenty Mile Bench, Niagara Escarpment VQA, ON
$19.20 (Vintages 381251) 10% alcohol

Redstone Winery – a sister winery to Tawse Wines – is one of the Niagara Escarpment’s newly opened wineries and there are lots to discover here! This Riesling is a great start. It showcases the extensive potential for more and more well-crafted wines in pocketed areas of the Niagara Escarpment. Pour yourself a glass and immediately notice the rush of minerality (winespeak: think of the smell of a shower curtain – yes a shower curtain!) in your face.

As you get past the intense interesting smell, you’ll notice citrus zest, wild flower honey and ripe stone fruit. Take your first sip and the deal is sealed! You’ll notice flavours of ripe red delicious apple, pear, honey and beeswax. The acidity is high and tasty and the finish is long. Enjoy pairing this wine with spicy Thai shrimp rice rolls.

 

Masi Rosa dei Masi 2015Masi Rosa dei Masi 2015 Rosé

Venezie, Italy IGT
$15.95  Vintages 377267  13% alcohol

Full disclosure: This wine caught my attention due to its gorgeous brilliant blush pink appearance. Once I gave it try I was even more attracted. This rosé is made from the Italian Refosco grape and a percentage of these grapes where dried before vinification, like they practice when making Reciotto, Amarone and Ripasso wines.

The aromas are dominated by floral notes. The palate is light-bodied, dry with fruity flavours and a crisp and refreshing acidity. Enjoy sipping this wine with a salumi or charcuterie platter while cooling off on a warm summer day.

 

Abad Dom Bueno Mencía 2008

Abad Dom Bueno Mencía 2008

Beirzo, Spain
$15.95  Vintages 291989  13.5% alcohol

What a bargain! Sips of this red wine will easily turn into glasses – and then perhaps even bottles – for a gloriously good time.

This Spanish wine is made from old Mencia grapevines in Bierzo (north west Spain). The aromas are pronounced with developing notes of ripe raspberries, black currants, cigar box, vanilla bean and earthy notes. The palate is dry with chewy tannins tamed by a complementary mouthwatering acidity, and layers of flavours, including cooked berry fruit, vanilla, cedar, and tobacco. Enjoy this robust Spanish red wine with grilled beef.

Caiarossa Pergolaia 2009

Toscana, Italy IGT
$31.95  Vintages 460098  14% alcohol

This is one for keeps. Meaning that it’s good to cellar for a special evening with family or friends. Or perhaps save until this winter. Heads up, like all wines in Vintages, get this wine while you can, because when it is gone from the shelves, it will not be available again.

This Italian red wine is a blend dominated by the iconic Tuscan grape – Sangiovese – and some Cabernet Sauvignon, Cabernet Franc and Merlot. It is rich and robust yet fine and elegant. Key notes include red berries, black plum, sweet spice and smoke. It has terrific structure, balance, body and enticing length on the palate. Tannins are still young and chewy so decant 1-2 hours prior to serving. If you wish to cellar a couple of these bottes, it can sit for another 5-7 years. Enjoy with a prime rib roast.

 

And the tab comes to a…
Grand Total of $99.00!

 

 

Happy Beaujolais Nouveau Day!

Posted by Debbie

Thursday, November 20th, 2014

Deb in vinesThe third Thursday of November – today – is a milestone date in the wine world –wine stores have a special delivery of Beaujolais Nouveau wine.

What is all the fuss about? Beaujolais Nouveau or ‘first wine’ is wine made from grapes that were picked in the most recent harvest.  By the time the bottles arrive at your local LCBO or wine shop, the contents are generally 7 to 9 weeks old. According to history books, over a century ago, casks of brilliant coloured ruby red wine, typically made from Gamay grapes, were shipped from the Beaujolais wine-producing region (near Lyon) to harvest festivals and bistros throughout France.

The popularity of this wine became an international phenomenon to the point that, in 1985 the French Government established that the third Thursday of November is the worldwide release date of Beaujolais Nouveau wines. Today, wine shops around the world stock their shelves to give wine lovers a taste of what this year’s grape harvest will produce with fully aged wines. Every year there is a good showing of Nouveau wines from France, a few from Italy & Canada with some bottles from other parts of the world.  This year there are 9 Nouveau wines that got in the spirit.

What to expect from Beaujolais Nouveau when you pop the cork?

Beaujolais NouveauTypically, Beaujolais is made from Gamay grapes.  This variety creates a light wine that is bright red in colour with cherry and strawberry aromas and tastes.  As Beaujolais Nouveau was picked, bottled and shipped in less than two months, consider drinking this styled wine similar to eating chocolate chip cookie dough. Fresh, easy drinking and best with simpler dishes of pasta, pizza, burgers or lots of cheese rather than a big steak or roast beef.

The general ‘rule of thumb’ is to pop the corks & enjoy the wine before Christmas, as they tend not to improve with age, rather they lose their vibrant characteristics.

With all kinds of powerhouse and velvety wines available, why would anyone want something so grapey? The reason is simple – to celebrate this year’s grape harvest.

 More info about the region, the wines & festivities can be found at www.beaujolais.com

Cheers!
Debbie

 

On the shelves at the LCBO

From France…

Art’s Beaujolais Primeur Nouveau
$13.95
The funky design on the bottle sets the mood for this fun wine.  A light red wine that smells like candy (think Swedish berries). Each sip is loaded with cherry flavours combined with a taste that reminds me of fresh-out-of-the oven strawberry rhubarb pie. Fresh acidity on the finish.  It is an easy drinking wine that would be good with pizza, pasta or burgers.

DeBoeuf Gamay Nouveau
$9.95
Georges DeBoeuf is a well-known producer of Beaujolais wines and Nouveau Beaujolais.  Uncorking a bottle of DeBoeuf Nouveau wine you’d expect quality. This one is a classic, medium bodied, solid wine full of cherry & strawberry aromas and taste – exactly what you’d expect when you open up a bottle of Nouveau.

Catalans Primeur Syrah Merlot
$9.95
A French twist – breaking away from tradition & doing something completely different– making Nouveau wines with grapes other than Gamay.  The result of this experiment is a wine that reminds me more of Koolaid than red wine.  Honestly though, this is a characteristic of Beaujolais Nouveau so it is not a bad thing.  Bright ruby colour, fresh juicy cherries & cotton candy.

Mommessin Beaujolais Nouveau
$13.95
Sorry – no review as this wine was not available at the tasting

From Italy…

Negrar Novello Del Veneto
$9.95
I had to double check that the label stated 2014, because this wine was like no other Nouveau I have ever tried.  I was knocked over with the HUGE aromas and tastes of over ripe red fruit…perhaps that means that Italian wines from Veneto region will be big & bold this year….jury is still out.

Tollo Novello Rosso Terre di Chieti
$9.45
Ask for the Nouveau wine with the lion on the label & you will be impressed with this Italian wine.  Medium to full body (uncommon for Nouveau wines), jammy over ripe fruit shows through on this one too with some acidity on the finish.  Mama Mia, bring on the pizza for this wine.

From Ontario…

The Fool Reif Estate Gamay Nouveau VQA
$11.95
No foolin’ around here! Reif has created this Nouveau wine with classic characteristics that you’d expect of a  freshly made wine.  Juicy aromas and tastes of cherry pie filling or is it fresh pomegranate juice with a fruity & acidity combo. The sweetest wine of the bunch, so grab some creamy cheese to calm down the punch of the flavours that will no doubt mellow out as other Reif red wines age in the cellar.  This wine certainly shows promise that 2014 is a good vintage for Ontario wines….red wines worth waiting for.

You’ll find these in LCBO Vintages…

From France…

Beaujolais Villages Nouveau (Joseph Drouhin)
$15.95
Joseph Drouhin keeps good company with Georges Duboeuf when it comes to making Beaujolais Nouveau wines.  These are definitely the leaders of the pack.  This is a good red wine that surprised me that it was Nouveau.  Cranberry & herbal combination in the aromas that continued into the taste, this wine is worth the highest price tag of the lot.

Beaujolais Villages Nouveau
$14.95
It was hard to compare this wine with the $9.95 version (see above) as they were equally good red wines.  In my notebook, I have written & circled ALIVE.  Dark in colour with fresh juicy red & black cherries combined with tart cranberries that creates some lively acidity on the finish. A solid red wine.

And which one(s) to choose?

I had the time to taste all of these wines twice and for fun, I exchanged my top 4 wines with another reviewer (and extra ordinary wine teacher – afterall I caught the wine bug from him!) Vic Haradine of WineCurrent.com.  Our list overlapped on just two…showing that there is a Beaujolais Nouveau for everyone.  Click to read Vic’s tasting notes.

Grab a few of these colourful wines and toast to the 2014 harvest & the red wines to come!

 

Taken by Debbie Trenholm, Savvy Company

Taken by Debbie Trenholm, Savvy Company

 

 

Looking for a job in the wine, craft beer & spirits business?

Posted by Debbie

Friday, October 17th, 2014

Want to know what people are always asking me?  Since I began working in the wine industry over 10 years ago, there are two questions that I am constantly asked:

“I was away on holidays in ‘wherever’ and discovered X Wine that isn’t at the LCBO.  How can I get it shipped into Ontario?” 

“I want to get a job in the wine and beer business. Any tips on where to start?”

If I had a loonie…no, make that a toonie….for each time these questions come up in a conversation while I have a glass of wine in hand, I would be drinking Champagne every day!

Opportunity Knocks

Importing for pleasure or profit

With the rapid growth of the wine, craft beer and premium spirits too, there are countless opportunities to either join an established agency or to start your own.  You just need to be ‘in the know’ about them.  Additionally, you can get in on the ground floor at local wineries, craft breweries and distillers who are staffing up before they open their doors.  Still you need to be ‘in the know’ as rarely are these job posted on Workopolis or Monster.

Keeping your ear to the ground approach may not conjure up many job opportunities quickly.

 So how to get a jump start?

The Answer: attend the informative seminar ‘Importing Wine, Craft Beer & Spirits for Pleasure & Profit’ led by industry expert Steven Trenholme.

Event info

This seminar is hosted three times a year (twice in Toronto & once in Ottawa). The next seminar takes place in Ottawa on November 1st, 2014.  For details and to register for the Ottawa event click here.  You can also attend the Toronto seminar on November 7th, 2014.

Can’t make this date?  Email cheers@savvycompany.ca to receive information once the next dates once they are set.

Introducing…Industry Guru Steven Trenholme

Steven he knows everything AND everyone in the industry. In his 30+ year career, he has been a wine agent, a brand manager for Mosel wines (of Germany), the Canadian representative for South African Wines, a ‘head hunter’ for wine and beer companies and a manager of a national agency.  Steven definitely has the ‘how tos’ for the above two questions that I am always asked!

“As Canadians thirst for more diversity in the alcoholic beverages that they consume, this presents a very real opportunity for new agents and importers,” states Steven. “There are hundreds of wineries around the world actively looking for importers to represent them in Canada, so there are many opportunities to develop a full or part-time career in the industry.”

What’s What at the LCBO

The statistics validate these opportunities too. During 2011-2012 fiscal year, the Liquor Control Board of Ontario  reported sales of over $3.2 billion worth of imported alcoholic beverages – a 6% increase over the previous year.  During the same year, the LCBO reported that overall beer sales hit $908.8 million – a 4% (or $35 million) increase of the previous year.

If you are intrigued about the wine, beer or spirits industry – whether importing it or getting involved in the growing Canadian industry, you will find Steven’s seminar invaluable.  The knowledge he will share will add credibility to your job application as it is THE ‘must attend’ seminar in the beverage alcohol business.  After this seminar, you’ll definitely have a head start on your job search or might even be inspired to go out on your own.  That is what happened to me. I attended it twice to keep up on the changing rules of importing wines, as well as the operations and processes of the LCBO and the SAQ in Quebec.

“There are still hundreds of wine suppliers around the world actively looking for importers to represent them in Canada, so there are certainly opportunities to develop a full or part-time career in the wine industry”, reports Steven.

Curious about the wine industry?

Rest assured that your head will be spinning from all of the information you collect at his seminar, yet Steven is only a few clicks away to help you get started or answer additional questions. He is a wealth of knowledge and THE man to know if you are curious about working in the wine industry or importing your favorite wines back after a trip abroad.

I have taken a few courses where ‘the business of wine’ has been a required component, but NOTHING has compared to the relevancy of Steven’s content. If you are considering a career in the beverage alcohol business in Ontario, you need this information. Steven is experienced, professional and he offers sound advice delivered succinctly in one day,
offers  Alyson Carmichael, LCBO Manager & Product Consultant in Oakville.

Only a few spots left…Sign up now & see you there!

Ottawa Seminar on Nov. 1 & Toronto Seminar on Nov. 8

 

Looking for a job in the importing wine, beer & spirits business?

Posted by Debbie

Saturday, March 15th, 2014

Since I began Savvy Company 10 years ago, there are two questions that I am constantly being asked:

“I was away on vacation in ‘wherever you’ve just been’ and found this outstanding wine. Is there a way that I can order more & have it shipped to Ontario?
The winery owner said that they would do it no problem!”

“I would like to get involved in the wine industry.  How do I become a wine agent?”

If I had a loonie…no, make that a toonie….for each time these questions come up in a conversation while I have a glass of wine in hand, I would be drinking Champagne every day!


The wine industry is fascinating.  I have found that the people involved are typically interesting, well-traveled and have a joie de vivre that is contagious. There are so many wine events for the genereral public, such as the Gourmet Food & Wine Show in Toronto or recently-hosted in Ottawa, County in the City where winemakers from Prince Edward County were showcasing their wines  – white wines, red wines, sparkling wines, you name it they make it.

While you are at these events to enjoy wines, the winemakers are often looking for people to help them sell their wine.  Becoming a representative of a winery while holding down your day job or starting a wine agency from the ground up are two ways to be a part of the rapidly growing wine industry.

 


Let’s crunch the numbers…

During 2011-2012 fiscal year, the Liquor Control Board of Ontario (LCBO) reported sales of over $3.2 billion worth of imported alcoholic beverages – a 6% increase over the previous year – even in a challenging economic environment. More than any other consumer product, the alcoholic beverage industry has the ability to weather periods of slow or negative economic growth. There is the saying that ‘people will drink in the good times and they will need a drink in bad times too.’

Statistics Canada recently reported on April 11,2013 that net income among the provincial and territorial liquor authorities rose 3.6 per cent to $6.1-billion. More than half this amount is from the sale of imported wine, beer & spirits.

There is no ‘how to’ manual about working in the wine industry.  In fact, there are rarely job postings on Workopolis or Craig’s List either.  Those who know of wine jobs are often ‘in the biz.’ In fact, just last week two wineries contacted me asking if would recommend an agent to sell their wines.

So how to get a jump start on a job in the wine industry? 

Each year we host 3 seminars (2 dates in Toronto & 1 takes place Ottawa) entitled ‘Importing Wine for Pleasure and Profit’ by renowned industry expert Steven Trenholme.  Steven he knows everything AND everyone in the wine industry.

The next seminar will take place in Toronto on June 7th , 2014.  For more details & to register, click here >>

In his 30+ year career, Steven has been a wine agent, a brand manager for Mosel wines (of Germany), the Canadian representative for South African Wines, a ‘head hunter’ for numerous wine companies to recruit people as wine agents and to top it all off, manager of a national wine agency.  Steven has the ‘how tos’ for the above two questions that I am always asked!

“As Canadian’s thirst for more diversity in the alcoholic beverages that they consume, this presents a very real opportunity for new agents & importers,” states Steven Trenholme.

If you are intrigued about the wine industry or are already an agent, you will find Steven’s day-long seminar invaluable.  Many of Ontario’s top wine importers and agents started their careers after attending this seminar. Several Savvy Sommeliers on my team – myself included – have gained valuable insight to importing wines, as well as learning the ins and outs of the operations and processes of the LCBO & the SAQ in Quebec.

“There are still hundreds of wine suppliers around the world actively looking for importers to represent them in Canada, so there are certainly opportunities to develop a full or part-time career in the wine industry”, reports Steven.

Rest assured that your head will be spinning from all of the information you collect at his seminar, yet Steven is only a few clicks away to help you get started or answer additional questions. He is a wealth of knowledge and THE man to know if you are curious about working in the wine industry or importing your favorite wines back after a trip abroad.

“I have taken a few courses where ‘the business of wine’ has been a required component, but NOTHING has compared to the relevancy of Steven’s content. If you are considering a career in the beverage alcohol business in Ontario, you need this information. Steven is experienced, professional and he offers sound advice delivered succinctly in one day,” offers  Alyson Carmichael, LCBO Manager & Product Consultant in Oakville.

 

Interested in taking this seminar?  The next seminar will take place in Toronto on June 7th , 2014.  For more details & to register, click here.

Have more questions about importing wine, spirits & beers, we will gladly help.  Simply email cheers@savvycompany.ca. Cheers!

 

It’s that time of year…dinner party season!

Posted by Debbie

Wednesday, February 26th, 2014

Whether you have cabin fever or mid-winter blues, warm your house with the delicious smells wafting from the kitchen & the constant ringing of the doorbell as friends & neighbours arrive. Here’s an article Debbie wrote that appeared in the latest issue of Ottawa at Home Magazine. 

Pondview Rose with foodHosting a gathering of any kind – dinner party, potluck or cocktails – can be hectic & unnerving even for the best prepared host.  Having the evening fully catered definitely takes the weight off the menu but really part of the fun is planning the menu & cooking for your guests.  With this underway, you are then faced with the looming question – what drinks to serve and should it be white wine or red wine –  or something else entirely?

“I have been called on numerous times for suggestions of crowd pleasing wines that won’t break the bank…yet will impress”, says Debbie Trenholm, Sommelier & founder of Savvy Company.  “I even had someone call me from the Spanish wine aisle at the LCBO & couldn’t decide which ones to buy.  So they texted me photos of what was on the shelf & we shopped ‘virtually’ together!”

 Debbie’s tips for your next fun wine & food filled evening:

wine_tasting_sparklingPop the corks!  Greet your guests with a glass of bubbly – it is a great way to kick off the evening.  Italian Prosecco or Spanish Cava are sure fire bets of sparkling wines priced under $20.

The 30-70 rule – buy 30% white wine & the rest red wines, especially in the winter when it is natural to want a glass of heavier wine

Chill your wine in the snow!  No need for bags of ice when there is lots of snow around. Shovel the white stuff into a wine bucket or place bottles in the snowbank at the front door or on your back deck.

Have a mini wine tasting.  Give each guest or set each place at the table with 2 or 3 wine glasses and a sampling (2 oz or so) of different wines in each.  Throughout the evening ask your guests which wine they think is best with the food.  Guaranteed that this will become a lively conversation!

A quick Wine & Food Pairing 101

grapes Niagara-on-the-Lake Sept 2013 low res“Stay close to your roots. Or, rather, stay close to your wine’s roots. Wines are always best matched with foods from the regions where they are made”, says Debbie about pairing wine and food. “Uncork a bottle of wine from Italy with a meal of Italian cuisine – afterall, both the wine and food from this country were meant to go together.  Same with French, German, Spanish fare…and Canadian too!”

White or red wine? Toss out the idea to match your wine with the meat. Fish, chicken and meat is the canvas — what matters is flavour. Make your choice on the spices, marinade or sauce—choose the wine that will make your meal sing. Debbie offers these ‘rules of thumb’:

Wine and…

…spicy food – look to the hard-to-pronounce white wine
If you’re tucking into an Indian curry, Thai dish or Mexican dinner, uncork a bottle of Gewürztraminer – the light and naturally sweet wine will play with the exotic spices and ingredients that will add WOW to your meal.

…salad – go bone dry
Think dry and crisp when matching to salads. The acidity of the vinegar in the dressing can play havoc with the wine, making it taste more acidic or ‘tinny’. Pinot Grigio from Italy or Sauvignon Blanc from New Zealand are always safe bets.  Or Debbie suggests to simply skip serving wine with this course to take a break and cleanse the palate for the rest of the meal to come.

…grilled fish – smell the flowers & roses
With grilled fish you can swing both ways by serving a glass of a medium bodied floral white wine like Viognier (pronounced vee-oh-NYAH) that complements the flavours of the fish or a light bodied red wine such as Gamay or Pinot Noir – one that has notes of red roses – to amplify the charred flavours.

…heavier meats – need heat & smoke
Warm spice (think cinnamon and cloves), smoke and plum aromas and tastes in a red wine go superbly with the marinade on lamb chops, saucey spareribs or a herb encrusted roast beef.  Add to your shopping list a bottle of Carmenère from Chile (pronounced car-men-EHR) or a red Zinfandel from California.

Looking for a shopping list of wines?

Savvy Company’s Sommeliers give ‘must buy’ recommendations every two weeks in their blog ‘If I only had $100, I would buy at Vintages…’. 

Cheers & bon appétit!
-Debbie

 

 

 

Let the wine do what the wine wants to do…at Casa-Dea

Posted by Eva

Tuesday, October 22nd, 2013

Savvy Selections wine of the month club
Featuring Casa-Dea Estates Winery

–  October 2013 –

It is harvest time! Wineries across Ontario – for that matter across Canada – are all abuzz with harvest.  “Half of the grapes are in” explained Paul Marconi who is one of the principals of this month’s featured winery: Casa-Dea Estates. Visiting wineries during harvest will give you a glimpse of this exciting time of the year & helping with the harvest will give you an even better glimpse.  Getting your hands right into the winemaking process can give you a whole new appreciation that there is little glamour in making wine and a lot of back-breaking work!

Grape-growing pioneers of Prince Edward County

Breaking ground in a new wine region is even more hard work.  Casa-Dea Winery was one of a trio of wineries who pioneered the Prince Edward County wine region.  And since they first opened, the property has switched owners and names too.  The name, Casa-Dea means, “House of the Goddess” and Dea is also the wife’s name of one of the current owner’s.  Casa-Dea is often mispronounced, sounding more like “quesadilla” when, in fact, Dea is properly pronounced as Day-ya.  It is the largest vineyard in Prince Edward County with 65 acres on the property that includes La Pergola restaurant & banquet hall that has been the romantic place for several weddings!

Our Savvy Sommelier Eva Nagy visited Casa-Dea to interview winemaker Paul Battilana & taste through his portfolio of wines to decide which wines to put to the test of the Savvy Selections tasting panel.  In this month’s issue of the Savvy eZine Eva shares with you her conversation with Paul and how winemaking is in fact his 2nd career.  He began as a butcher. Talk about food & wine pairing!

In your Savvy Selections, you will find:

Dea’s Rosé Sparkling VQA 2012 This stunning dry bubbly is perfect to sip on while you baste the turkey or with appetizers before you bring out the ham

Pinot Gris Reserve VQA 2010 –  Not your typical Italian Pinot Grigio! This medium to full bodied white wine has a delicious texture with aromas & tastes of cooked apple, roasted nuts with a delicious long finish. Perfect with roast turkey or turkey left overs! TIP: be sure to open & let this white wine breathe before serving

Cabernet Franc Reserve VQA 2009 –  Rather have red with turkey or ham? This is your wine! Medium red wine bodied with aromas & tastes of cranberry, overripe raspberries with black & white pepper finish.  One of our Savvy Sommeliers – Patti – does not like Cab Francs, but this one blew her away…she bought a case!

OPTIONAL WINE:  –  The winemaker is particularly proud of his Riesling VQA 2011 as it JUST won Gold Medal at Intervin – and you are the first to know!  Zippy & refreshing, this Alsatian style Riesling (aka – not sweet at all) makes this a great white wine to serve before dinner with cheese, light hors d’oeuvres or chilled on its own.

Similar to other wineries we have featured in Savvy Selections, some Casa-Dea wines are on the LCBO shelves. However, there are many of their wines that are not.  If you would like additional bottles of your favourite Casa-Dea wine – or other featured Ontario wineries – just give me a call on 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca to arrange an additional delivery for you. It is always my pleasure to introduce you to wonderful new Ontario wines!

Cheers & Happy Thanksgiving! 

Debbie & Savvy Team

 

Introducing…

Casa-Dea Estates Winery
Presented by Savvy Sommelier Éva Nagy 

 

Rarely does a day go by at the Savvy Company office without someone making mention of Prince Edward County – affectionately known as “The County”.  Some County wines find their way to the LCBO but many are still only available at the wineries & through Savvy Company – either at our Taste & Buy events or with Savvy Selections.

I have visited The County three times this summer – sometimes for just a day, other times for a weekend.  On each trip I discover new wines, wineries and restaurants.  And I have only just got started – there are so many country roads to wander on & shops to stop in.

The County wineries are different from those in Niagara.  There is something special about the minerality from its limestone terroir. With each sip of County wine, this uniqueness makes its way to your nose & palate, you will see what I mean when you uncork this month’s Savvy Selections.

From butcher to…winemaker 

Growing up in an Italian household, wine was always on the table.  After 15 years as a trained butcher, Paul Battilana (left) was fed up with this trade, so back to school he went!  Paul enrolled in the first graduating class at Niagara College.  However, he claims his real education was gained at his first job at Peninsula Ridge Estates Winery where winemaker Jean-Pierre Colas (transplanted from Burgundy, France) was his first mentor… they remain great friends to this day.  Other winemaking mentors Rob Powers & Craig McDonald from Creekside Estate Winery also had a great influence on Paul’s winemaking career. 

In 2009 everything changed! Paul moved to The County to take on the position of head winemaker at Casa-Dea.  As I mentioned earlier, Paul finds something special about The County’s characteristic limestone soil that creates a unique minerality in the wines.  “Oddly, there is phenolic ripeness (winespeak: physiological ripeness in terms of phenolics – i.e. Tannins – in grape’s skin, seeds & stems) usually before sugar ripeness (the measure of sugar accumulation & breakdown of unpalatable acids)”, explains Paul.  If you are lost in all of this winespeak…be sure to ask for Paul when you visit the winery or at an upcoming Savvy Event. 

Paul is a wealth of knowledge. With each year, he learns even more about what to do as well as what not to do in Casa-Dea’s vineyard. The learning process never stops!  He does not over-think or over-work the wine.  He says,   “My wines are not over-manipulated.  I let wine do what it wants to do.” 

What’s in a wine?

While touring his cellar, Paul explained that yeast selection is important in his winemaking.  And oak is never the dominant characteristic in any of his wines.  “Why hide the flavours of the wine with lots of oak?” 

Paul is very proud of all of his wines.  I put him on the spot asking him to choose is favorite.  “It would be my Cabernet Franc. Cab Franc flavours shine without even a hint of the typical characteristic of green pepper”.  When Savvy Sommelier, Patty Petty, visited Casa-Dea this summer, she told Paul quite frankly, “I don’t like Cabernet Franc because of the green pepper taste.”  After tasting Paul’s Reserve Cabernet Franc – that is included in this month’s Savvy Selections – her opinion has completely changed! And Patti has bought 2 cases of this wine and is on the hunt for more Cab Francs.

Appassimento – the Italian winemaking technique 

And to do something completely different, Paul honoured the Italian connection at the winery (the owners are Italian too), by making the first appassimento-style wine in The County using Cab Franc (winespeak: Italian winemaking technique using partially dried grapes to concentrate sugars & flavours.  Amarone & Ripasso wines are made in this fashion).  Paul put 5 cases aside before he went away for a week.  Upon his return, they were all gone!  Now completely sold out, Paul admitted that he will continue to use this winemaking technique with other grape varieties. 

Loving every moment

It took a number of years for Paul to realize that his father was right in saying, “do what you enjoy doing.”  Paul now enjoys going in to work.  Every Monday, he tastes through the wine in the barrel to see how it has evolved.  He jokes that “this is the tough part of the job!”  Rest assured, he has many offers of help…even I offered my assistance when I visited Paul at the winery! 

Tomato vines to grape vines

When I interview winemakers, I make a point to ask for their favorite story about visitors to the winery.  Paul explained that one summer he gave a tour of the winery & vineyard to a grandfather, father & son with ages ranging 14-90.  As a boy, the grandfather recalled that his job was to pick rocks from a property that is now Casa-Dea’s vineyard. At the time, the site was a tomato farm – with rows of tomato plants as far as the eye could see.  The grandfather explained that the farming had dried up but he was now overjoyed to see the farm land being used again as a vineyard.

Cheers & enjoy your Savvy Selections! 

 

~ SAVVY SOMMELIER TASTING NOTES ~ 

 

Dea’s Rosé VQA 2012 $24.95

This unique sparkling rosé is made with 100% Gamay grapes.  The colour is a beautiful coral pink.  The aromas & flavours will remind you of the days of summer.

Savvy Sommelier Tasting Notes:   On the nose & in the taste, this crisp & dry bubbly exudes sweet aromas of citrus (pink grapefruit perhaps?), white flowers, minerality (I told you that it is a County characteristic!), juicy berries & rhubarb. There is lovely mousse (winespeak: tiny bubbles) with a long yet delicate finish. 

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

Pinot Gris Reserve VQA 2010 $24.95

The characteristics of grapes grown in their vineyard shine through in this Pinot Gris Reserve. Enjoy!

Savvy Sommelier Tasting Notes: Delightful aromas of floral, sweet ripe apple go hand in hand   with a waft of something a bit smoky. On the palate, you will find tart citrus, green apple, minerality (there it is again!), nuttiness & spice (ginger perhaps?). Our Sommelier tasting panel noticed that aromas changed as the wine breathed in the glass.  Give it a swirl & see if you notice any difference from sip to sip!

Suggested Food Pairing:  Wondering what to do with leftover Thanksgiving turkey?  Why not try turkey quesadillas?!  I simply could not miss the opportunity to play on the oft mispronunced winery’s name – Casa-Dea – with ‘quesadilla’.  

Cabernet Franc Reserve VQA 2009 $24.95

Fun Fact: this wine was featured at the 2013 Toronto International Film Festival!  A signature wine at Casa-Dea, Paul is very proud how this wine is evolving

Savvy Sommelier Tasting Notes: A beautiful garnet coloured Cabernet Franc. Concentrated aromas & flavours of ripe red fruit & raspberries leading to a lovely jamminess without a trace of Cab Franc’s usual green pepper characteristic.  The ripe red fruit replays on the palate with a hint of spice & tartness. The long finish keeps you coming back for more.

Suggested Food Pairing: Cabernet Franc pairs well with earthy dishes made with wild game or lamb.  Here is a recipe that will be delicious: Lamb Chops with Moroccan Barbeque Sauce. 

Cellaring: This wine is ready now, or can be cellared for 2-4 years

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Dea’s Rosé VQA 2012 …

Beet Risotto

From Food & Wine
Serves 8 

Ingredients

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

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

Method

In a saucepan, bring the stock to a simmer; cover and keep warm.

In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.  Then add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about  22 minutes.

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

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

VQA With VQA Pinot Gris Reserve 2010…

Turkey Quesadillas

Star-tested by Jennifer Bain, thestar.com
Serves 8 (24 pieces) 

Ingredients

4 cups shredded, cooked turkey
1 red or green bell pepper, finely diced
35-g package fajita seasoning mix
1/4 cup (60 mL) water
8 large tortillas (each about 9 inches/23 cm), preferably whole grain
2 cups (500 mL) shredded cheddar cheese
Salsa (optional)
Sour cream (optional) 

Method

In large non-stick skillet, combine turkey, bell peppers, fajita mix and water over medium-high heat. Simmer, uncovered, 3 to 5 minutes, stirring frequently until turkey is warm and peppers soften slightly.

Evenly divide turkey mixture over top half of each tortilla (about 1/2 cup/125 mL per serving). Sprinkle each serving with 1/4 cup (60 mL) cheese. Fold over to make half-moon shape, pressing lightly to evenly distribute turkey and cheese.

Wipe out skillet. Return to medium heat. Cook quesadillas, in batches, 3 to 4 minutes per side or until tortilla is browned and crisp and filling is hot. Let stand 2 minutes before cutting each into 3 wedges.

Serve with salsa and sour cream for dipping, if desired.

 

With Cabernet Franc Reserve VQA 2009 …

Lamb Chops with Moroccan Barbeque Sauce

From myrecipes.com

Ingredients

8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
Mint chutney (recipe follows)
Salt & pepper

Moroccan barbecue sauce (recipe follows)

Method

Photo credit: myrecipes

Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.

Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total. 

Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside. 

Mint chutney 

In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup. 

Moroccan barbecue sauce 

In a 2- to 3-quart pan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 clove garlic, 1 whole star anise, 1 cinnamon stick (3 in. long, broken into pieces), 3/4 teaspoon black peppercorns & 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chili flakes & salt. 

Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. 

Makes about 1 1/4 cups. 

Enjoy your Savvy Selections!