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Posts Tagged ‘Ontario Wine Awards’

13th Street Winery awakens your “13th sense”

Posted by Julie

Thursday, November 15th, 2012
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Savvy Selections wine of the month club
Featuring Fielding Estate Winery
-  November 2012 -

Sometimes you never know what to expect when you visit a winery – a visit to 13th Street Winery definitely awakens your all of senses as there is so much to enjoy - fine wines, delicious gourmet foods, immaculate grounds and stunning original art. It is very hard to just ‘pop in’ to the winery – a few hours is definitely a must.

The Savvy Team always has the tough job of choosing just three wines for each month’s Savvy Selections and this month was certainly no exception. In fact, one of the Savvy team member made the comment after having tasted all of the 13th Street wines from the sparkling wine to the dessert wine that once again, she’d have all the wines needed for a delicious dinner party.

We hope you enjoy ALL of the wines that we have hand picked for you this month:

  • Premier Cuvee Sparkling VQA 2008 $34.95 – this will rival any French Champagne!
  • Viognier VQA 2011 $19.95 – almost sold out at the winery & I made sure that they kept enough for us to include in this month’s Savvy Selections. If you would like more, be sure let me know quickly!
  • Cabernet Merlot VQA 2010 $21.95 – a steal for this great quality medium bodied red wine
  • OPTIONAL PURCHASE: 13 Below Zero Riesling VQA 2011 $19.95 – I think this is liquid apple crisp

In the following pages of this Savvy eZine, Julie shares stories about her visit to 13th Street along with the Savvy Selections tasting panel’s tasting notes and autumn inspired recipes to serve with the wine selection.

And Julie shares with you one of her favorite Latin proverbs: “It is well to remember that there are five reasons for drinking: the arrival of a friend, one’s present or future thirst, the excellence of the wine, or any other reason.”

We are turning the big 1-0!

Where does time go? This month we embark on our 10th year in business.  It has been an incredible decade of opportunities, fascinating people and outstanding adventures.  Many thanks to you for your un-ending support to our growing business and for making Savvy Selections become Ontario’s largest wine of the month club featuring Ontario wines not available at the LCBO.

Cheers & here’s to the next 10 years!

- Debbie & Savvy Team
debbie@savvycompany.ca

 

 


Introducing . . . 13th Street Winery

Presented by Sommelier Julie Stock 

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

You will find when you uncork this month’s Savvy Selections that 13th Street wines are outstanding.  The people involved at winery are equally outstanding. Peter Bodnar Rod, Director of Sales, Marketing and Hospitality is one of the dynamic people involved the Canadian wine industry. In addition to working at the winery, Peter is one of Canada’s top sommeliers, he was recognized by the industry with the prestigious VQA Promote the Promoters Award for Education and his current project is developing an International Sommelier Guild (ISG) masters level specialization course – a busy man indeed!

During our visit, Peter took us on a tour of the fields and gardens. With each step, he reminded us that the importance of the land is fundamental to the philosophy at 13th Street. “Great wine starts with great grapes; next comes the talent of a winemaker who knows how and when to harvest”, explains Peter. “Whether it be Chardonnay, Sauvignon Blanc, Gamay or Syrah, if the grapes are exceptional along with the well-honed skills of the winemaker - something extraordinary is going to transpire.”

Peter explained that 2009 was a benchmark year for them yet it was also somewhat risky, since they waited long into November to harvest. But in the end as he says, “we won  and ended up with some impressive reds at 14% alcohol with great depth, layered with complexity.”             

The winemaker & the vineyard

Winemaker Jean-Pierre Colas is a man in demand as he is the primary winemaker at 13th Street as well Vignoble Rancourt Winery, located in the Niagara Lakeshore sub-appellation which follows the shorelines of Lake Ontario.

Jean-Pierre has a long winemaking career of over 45 years – the past 9 years was at Peninsula Ridge Estate Winery in Niagara. Years prior, he spent decades in the notable Domaine Laroche in Chablis, France.  In 1998, he was awarded a rare score of 99 points for the Wine Spectator’s White Wine of the Year (for his Domaine Laroche Grand Cru Les Clos 1996). And shortly after his move to Ontario, he was awarded Winemaker of the Year 2006 at the Ontario Wine Awards. He has also worked in Chile and New Zealand, throughout the United States and Québec. It is no wonder that 13th Street is making world class wines.

The grapes of distinction grown on the 40 acres vineyards include Riesling and Chardonnay, Gamay, small parcels of Sauvignon Blanc, Pinot Gris and Syrah. The grapes are always hand harvested because it ensures Jean-Pierre to have complete control of the quality of the fruit as well as the grapes are sorted on tables that further refine the selection of the fruit. Jean-Pierre also believes in experimentation to enable him to expand his artistry of winemaking.

The Gallery

Fine wine can be a complement to fine art.  Within the renovated turn of the century farmhouse houses the spectacular Gallery Room. It is breathtaking with its focal point being the 18 foot, 1300 lb table made from one piece of Indonesian hardwood. This room is graced by original Canadian artwork.

The large windows overlooks the gardens and shady hillsides where throughout the years over 40,000 trees have been planted in the valley. The property could almost be a heritage site with its natural habitat being home to numerous birds, wild life and the natural beauty surrounded by acres of well tended vineyards.

Enjoy this month’s Savvy Selections! 


~ SAVVY SOMMELIER TASTING NOTES ~

Premier Cuvée Sparkling VQA 2008, $34.95

Sparkling wines are 13th Street’s signature. They typically craft 3 to 4 different styles each year with varying blends of Chardonnay and Pinot Noir. Savvy Sommelier Debbie selected 13th Street’s Sparkling Rosé to be served at a private luncheon for HRH Queen Elizabeth II when her royal tour stopped in to Ottawa for the opening of the Museum of Nature two years ago.

Savvy Sommelier Tasting Notes: Your glass will be filled with lively and fine mousse (winespeak: bubbles) with elegant aromas of fresh bread, light floral & refreshing tastes of citrus and apple that dance on your tongue leaving a delightful mouthfeel. There’a little grapefruit pith which gives the tastebuds a squirt of acidity. We all “mmmed” as we sniffed, swirled and savoured this blend of Chardonnay and Pinot Noir – the primary ingredients of Champagne.

Suggested Food Pairing: There was no end of ideas to match with this bubbly. Cheeses such as brie, goat cheese or parmesan, sushi, paté and even creamy soups…or simply enjoy sipping on its own.

Cellaring: Great to drink now. As its ages, more nut tastes & aromas will prevail.

Viognier VQA 2011, $19.95

Viognier is indigenous to France’s Rhone Valley, where it is regionally known as ‘Condrieu’. Only recently, wine regions in other countries began experimenting with Viognier in the vineyards.  Argentina, Australia, California and now Canada are producing outstanding Viognier wine.  When Savvy Sommelier Debbie visited 13th Street this past August, this Viognier was just released.  After a few sips and without hesitation, she requested that the wine is set aside until November to ensure that there was enough bottles for all of our Savvy Selections subscribers to enjoy this delicious wine.  Heads up - there are only a few cases left at the winery.

Savvy Sommelier Tasting Notes: The Savvy Team was very impressed with what the winemaker did to make this beautiful wine. Aromas of pears, apricots, almonds, beeswax, pineapple waft from the glass. Rich flavours burst on the palate giving a luscious, creamy texture but with a pinch of acidity that balances the fruit flavours with each sip. We found that the wine opens up the more it sits and we recommend not serving it too cold; you want to enjoy all those flavours and aromas! A classy elegant wine awaits you!

Suggested Food Pairing: The Savvy Team went wild with
food pairing ideas; roasted chicken with various fruit marinades, blackened tuna, pork tenderloin with mango chutney, white fish with a lemon sauce.  With such a flavourful, it will be an easy food match.

Cellaring: Chill & enjoy – no need to wait!

Cabernet Merlot VQA 2008, $21.95

13th Street often strives to be different.  Their signature red wine is Gamay, yet when the Savvy Sommeliers tasted the variety of red wine candidates for the Savvy Selections feature, this Cabernet Merlot was a hands down favorite.  A one off at the winery, this classic red wine blend is great value for the price tag.  It certainly tastes like a $30 wine. Enjoy!

Savvy Sommelier Tasting Notes:  A classic Bordeaux blend with firm tannins of the Cabernet Sauvignon mixed with the soft tannins and complexity of Merlot. Dark ruby in colour, with aromas of violets, ripe berries, plums, cassis, dark fruit cake and sweet warm spices (think cloves, cinnamon, nutmeg) with tastes of ripe dark berries, green pepper, ground pepper & soft tannins that balance out the ripe fruit flavours making this a big juicy red with a little campfire or woodsy taste, beautiful long dark finish.

Suggested Food Pairing:  We continued lively conversations around the table about pairing this wine with beef stir fry, hearty meatloaf, roast beef, braised rabbit with rosemary and garlic, beef stew, leg of lamb, tenderloin wrapped in bacon. How’s that for a wine to go with everything?

Cellaring: Ready now or before 2015.

OPTIONAL WINE: 13 Below Zero Riesling VQA 2011, $19.95 

A unique light bodied sweet wine that is made after the first frost has kissed the Riesling grapes that are still hanging on the vine.  The result is a wine that with a velvety mouthfeel (not cloying like icewine) with light sweetness.  One of our Sommeliers declared that it was ‘liquid apple crisp’.

Savvy Sommelier Tasting Notes:  A beautiful medium golden colour has concentrated aromas and tastes of apricot, marzipan with tastes of ripe peaches and pears, almonds, warm spices (cinnamon & nutmeg) with a little acidity at the end. It would be a fabulous desert match with any fruit crisps or cobblers.

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~ 

With 13th Street Premier Cuvée Sparkling …

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

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

Method

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

With 13th Street Viognier VQA 2011…

Cajun Blackened Fish Steaks

From the Kitchen of Jamie Oliver
 Serves 4

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

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

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

Method

To make the rub:

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

To prepare the fish:

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

 

With 13th Street Cabernet Merlot VQA 2010…

1770 House Meatloaf

Adapted from The Barefoot Contessa – Food Network
Serves 8

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

 

Method

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

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Tawse is named Winery AND Winemaker of the Year

Posted by Susan

Friday, June 10th, 2011
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Savvy Selections wine of the month club
features Tawse Winery
Canada’s wineries delivered to your doorstep

Venturing to Alberta as a young man, Moray Tawse worked at a resort where he ‘fell’ into the role of wine steward, further developing his interest in wine, in particular Burgundian-style wines. In 1988, he co-founded and continues to lead a financial services firm while combining his dream of owning a vineyard in Burgundy, France. Luckily for the Canadian wine industry, fate wanted to keep this dream at home. Moray was enamored with an outstanding Chardonnay from Niagara and saw the potential for his beloved Burgundian wines in Ontario. After researching the Niagara wine scene, he purchased property in 2001 and his winery dream began to take shape.

The uncompromising attention to quality, environmental stewardship and landscape is evident as you approach the Tawse Winery. Opened in 2005, the state-of-the-art building nestles into the Beamsville Bench (aka Niagara Escarpment), boasting a six-level gravity flow vinification system that uses the naturally sloping terrain for gentle handling, assuring the exquisite bouquet and flavours of the finished product. Underground cellars maintain the ideal temperature and humidity for barrel aging, while minimizing environmental impact. The geo-thermal energy system has reduced consumption of traditional energy by 80%, and the wetland bio-filter system ensures that all sanitary and winery waste water is recycled. Biodynamic farming, sometimes referred to as “extreme organic”, is the practice of ever increasing ecological self-sufficiency on the property. The estate is farmed organically with everything done by hand. Biodynamic farming and winemaking techniques have been implemented—Ecocert and Demeter seals appear on all Tawse wines made from biodynamically cultivated fruit.

Frequently receiving accolades, the piece de resistance is undoubtedly the prestigious Canada’s Winery of the Year from Wine Access Magazine presented at the 2010 Canadian Wine Awards. Interestingly, Tawse was the first Ontario winery to receive this honor and also won an unprecedented 5 gold, 3 silver and 10 bronze medals for their wines. In addition, they won the White Wine of the Year award for its 2008 Robyn’s Block Chardonnay. And to top it all off, Tawse winemaker Paul Pender was named Ontario's Winemaker of the Year 2011 at the Ontario Wine Awards.  Congrats to the Tawse team!

We are delighted to introduce you this month’s Savvy Selections:
Sketches of Niagara Rosé VQA 2010 – a crisp, dry & delicious Rosé perfect for sipping on your patio
Riesling VQA 2010 - just released in time to be included in Savvy Selections
Laundry Vineyards Cabernet Franc VQA 2009 – you are the very first to get your hands on this wine. It is not yet released at the winery.
Optional wine: Riesling Ice Wine VQA 2009 - subtle, elegant, and beautifully balanced

As always in the Savvy eZine, we have included the tasting notes from our Savvy Sommeliers along with recipes that Susan specifically chose to pair with each of these wines ideal for summertime entertaining.

If there is a particular wine from Tawse that you enjoyed, feel free to contact me and I would be more than happy to arrange a delivery of additional bottles to be sent to you. And if you would like to stock up on your favorite Savvy Selections wines, just give me a call to arrange a special delivery.

Cheers & Enjoy!
Debbie & Savvy Team

Tawse Winery
Presented by Sommelier Susan Desjardins

To visit Tawse is to be inspired. Here is uncompromising commitment to the vines, the grapes and the soil, respect for the environment and trust that stewardship will be rewarded with the excellence of outstanding wines.

When Moray Tawse purchased this estate in 2001, he purchased existing vineyards, some of them with vines planted in the 1970s and 1980s. He selected sites that offer unique terroir, for instance the Quarry Road site which is at the top of the Niagara escarpment, where the limestone in very accessible and minerality shines through. He called on renowned winemaker Deborah Paskus, whose Chardonnay had changed his mind about establishing a winery in France and establish roots in Niagara instead. Paul Pender (appears in photo below), fresh from Niagara College’s Winery & Viticulture program, joined as assistant winemaker. When Deborah decided to move to Closson Chase Winery in Prince Edward County, Moray called on his long-time friend, internationally renowned consulting winemaker Pascal Marchand to assist with the 2005 vintage. Paul soon took the helm and acquired his own assistant; Australian Rene van Ede who is a lab expert and has an extraordinary palate.

Known for his ‘non-interventionist as far as possible’ approach to winemaking, Paul has overseen both Tawse’s organic and biodynamic certification processes. His approach to winemaking is that of a steward (or a guardian angel), watching over the vines and grapes, ‘keeping them safe’, and then letting the wine express its sense of place. Moray Tawse has repeatedly explained in various publications the importance of the vineyard location. he is proud that the terroir at his winery is much like the region of Burgundy, France & being one of the reasons to invest in Niagara.

Growing a Biodynamic Business
The biodynamic approach used by Tawse is natural and holistic with the principal focus on treating the vineyard as an ecosystem where all the components are a self-contained integrated whole, dependent upon each other for long-term health and vitality. Those components include biodiversity, soil fertility, crop nutrition and disease/pest control – as an example, hedgerows are planted to attract beneficial insects, while cover crops are planted in the vineyard to prevent erosion and compete with the vines for nutrients, driving the roots down into the mineral layers of the soil. Various farm animals roam through the vineyards to eat weeds or excess vine foliage, their manure providing natural enrichment for the soil. And horses may be used for harvest to minimize soil compaction.

In the winemaking process, the guiding principal is to celebrate the terroir. With the changing weather of each vintage, Paul spends much of his time in the vineyard monitoring the health and quality of the fruit, sugar and acidity levels. Flexibility and quick reaction time is required, given the unpredictability of the climate - but this is what makes each vintage unique. In addition to the gentle process ensured by the gravity-flow system, wild yeasts are used wherever possible, and the same type of oak is applied in aging wines so that the unique qualities of the vineyard come through. And Tawse winemaking staff rejoices in the nature of cool-climate wines: ‘We’re an acidity-friendly winery,” states Rene, the assistant winemaker. Their goal: to create elegant, bright, pure ‘old world’ style wines.

In a interview by wine blogger Michael di Caro,  Paul was asked what he would plant were he given a few acres. Ever the pragmatist, his choices were Riesling and Chardonnay, since he feels that he could reliably produce outstanding wines from these varietals every vintage; but he’s still irresistibly drawn to Pinot Noir, because in a great Ontario vintage, it’s fantastic!

And Moray’s life long dream of making wine in Burgundy is now coming to fruition as he partners with friend and business associate Pascal Marchand to operate a cuverie (winespeak: vat room) and cellars in Nuits-St-Georges France. We look forward to featuring Marchand & Tawse labeled wine in Savvy Selections.

Cheers & Enjoy!
Susan

~ SAVVY SOMMELIER TASTING NOTES ~

Tawse Riesling VQA 2010, $19.95
Representing what’s considered a great vintage in Niagara, the fruit for this Riesling is from a single vineyard in the Vinemount Ridge appellation, known for delivering grapes with an outstanding combination of sweetness and acidity.
Savvy Sommelier Tasting Notes: Almost transparent, this is a clean zesty wine. Lovely floral, sweet citrus, stone fruit and mineral aromas beckon. Vibrant acidity and mineral notes complement the bright long lasting flavours of kiwi, lime, mandarin and white peach.
Suggested Food Pairing: To quote one of our tasters “This pairs nicely with not much to do!” But we’ve included a salmon recipe to help finish the bottle!
Cellaring: Refined and flavourful, enjoy it now and cellar a few bottles to savour over the next few years.

Tawse ‘Sketches of Niagara’ Rosé VQA 2010, $14.95
This outstanding rosé was featured a few weeks ago in Vintages, yet it’s almost gone. Being a great way to kick off summer with its juicy aromas and tastes, we made sure that the winery had enough of this Rosé to include it in this months’ Savvy Selections. Enjoy!
Savvy Sommelier Tasting Notes: Watermelon pink, this blend of Gamay, Cabernet Sauvignon, Cabernet Franc, Merlot and a selection of white grape varietals, this wine is appealing from the fresh fruity nose, straight through to the flavourful palate of red berry and pink grapefruit, with a lasting fruity finish that hits you with a dash of white pepper. Plain and simple – it’s delicious!
Suggested Food Pairing: Rosé is incredibly versatile – enjoy chilled as you chill out on the patio, match to light meat dishes, serve with appetizers and grilled fish.
Cellaring: Enjoy now and stock up on several bottles . . .

Tawse Laundry Vineyards Cabernet Franc VQA 2009 $31.95
Aged 16 months in French oak barrels, this not-yet-released Cabernet Franc is produced from fruit grown in an organically farmed vineyard located in the Lincoln Lakeshore appellation. You can tell from the texture and flavours that the fruit hung to optimal ripeness.
Savvy Sommelier Tasting Notes: Offering depth and complexity, this is a dry, firmly structured, medium-full bodied wine with a wonderful velvety texture and enticing aromas of dried herbs, blackberry and raspberry, tobacco leaf and a hint of fresh mint. The rich fruit flavours flow across the palate and through the lengthy finish, notes of roasted peppers, espresso and a dash of pepper adding allure. Irresistible!
Suggested Food Pairing: Fire up the BBQ. This is a wine to be enjoyed with simply prepared bison, beef or lamb.
Cellaring: Drinking well now, this wine will cellar for 3-5 years.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTION ~

With Tawse Riesling…

Gingery Grilled Salmon
From ‘Eating Well Magazine’
Serves 4

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

Method
1. Whisk together marinade ingredients.

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

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

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

With Tawse Sketches of Niagara Rosé…

Marinated Pork Tenderloin with Maple Rhubarb Coulis
Adapted from Gay Cook
Serves 4

Ingredients
1 ½ lb pork tenderloin
1 garlic clove, finely chopped
Zest of 1 lemon
1 Tbsp canola oil
1 Tbsp wine or cider vinegar
2 tsp maple syrup
A dash or two of Tabasco or 1 tsp chopped canned jalapeno
½ tsp each salt & freshly ground pepper
1 Tbsp light soy sauce
2 C sliced rhubarb
1 small onion, chopped
¼ C water
1 Tbsp fresh grated ginger
3 Tbsp maple syrup or to taste

Method
1. Trim any fat or membrane off pork tenderloin.

2. To make marinade, whisk together garlic, zest, oil, vinegar, maple syrup, Tabasco, soy, salt & pepper. Thoroughly turn meat in marinade & refrigerate for 1 hour. Slice tenderloin into ¾” medallions.

3. Place rhubarb in saucepan with water, onion, ginger, and maple syrup. Bring to a boil & cook gently for 8-10 minutes. Purée if necessary.

4. Grill or pan sautée the pork on medium-high heat until done, about 3 minutes each side.

5. To serve, place the rhubarb coulis on a platter or plate and place the medallions slightly overlapping down the centre.

With Tawse Laundry Vineyard Cabernet Franc…

Steaks Balsamico
From Susan’s own kitchen
Serves 4

Ingredients
¼ C oil
¼ C balsamic vinegar
2 Tbsp brown sugar
1 tsp Dijon mustard
½ tsp basil, crumbled
¼ tsp each salt & freshly ground pepper
2 cloves garlic, crushed
4 strip loin steaks, 1” thick (or filet mignon)

Method
1. Combine all marinade ingredients in a heavy zip-lock bag. Add meat and squeeze bag to coat steaks with marinade. Seal bag. Let stand for 30 minutes.

2. Remove steaks from marinade; discard marinade.

3. Grill steaks over medium heat on gas BBQ to desired doneness.

4. Let the wine shine through with this simple preparation.

Cheers & Enjoy this month’s Savvy Selections!

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Outstanding Undercurrent wines from Creekside

Posted by Julie

Wednesday, April 20th, 2011
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Savvy Selections wine of the month club
features Creekside Estate Winery
Canada’s wineries delivered to your doorstep 

 

When you hear the names Winston, Garfunkel, Mrs. Robinson, Aristotle, Marilyn, Figaro and Socrates, the last thing that would probably come to your mind is wine, yet at Creekside Estate Winery located in Niagara, these names refer to the large steel tanks found in the cellar where wine is fermenting away. Not surprisingly, these “named” tanks have their own personality too.

 

The name game continues… 

Does emergence of an undercurrent conjure up an image in your mind of a gale force wind or swift moving water? At Creekside, “Undercurrent” is the name of a new series of small lot wines (limited quantities crafted) that are the expression of the passion, curiosity and skill in the Creekside winemaking team. We are excited to feature two Undercurrent wines this month, drawing from an already limited supply (35 to 50 cases) of premium wines made from the grapes of the remarkable 2007 vintage.  You are in for a treat! 

 

Savvy Sommelier, Julie Stock, recently caught up with Creekside’s award winning winemaker, Rob Power and Director of Sales and Marketing, Matt Loney while they were on tour in Ottawa.

 

Julie’s interview with Rob & Matt follows on the next page as well as the tasting notes of the Savvy Sommeliers who had the forever difficult job of deciding which three wines we would feature.  We had a hard time choosing between the Malbec and the Cabernet Sauvignon - Malbec blend. Since the Malbec grape is particularly uncommon in Niagara, we selected it in order to offer you the 100% expression of this grape variety. 

 

We are excited to introduce you to this month’s Savvy Selections wines:

·         Reserve Sauvignon Blanc VQA 2007

·         Undercurrent White Blend VQA 2008

·         Undercurrent Malbec VQA  2007

·         Optional Wine: Undercurrent Cabernet Sauvignon - Malbec VQA 2007

 

Continue reading on the following pages about Creekside’s approach to blending, experimentation and craftsmanship.

 

You won’t find these wines at the LCBO

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

  

Cheers & Enjoy!

 

- Debbie & Savvy Team

debbie@savvycompany.ca

 

NEWSFLASH: At last weekend’s Cuvee Awards – considered the Academy Awards for the Ontario wine industry, Creekside took home three of the top honours awarded by their peers. One of these prestigious awards was for the Reserve Sauvignon Blanc that is included in your Savvy Selections.  Enjoy!

 


Creekside Estates Winery

Presented by Sommelier Julie Stock

In 1998, Laura McCain Jensen (of PEI’s famous McCain family) and her husband, purchased a 15 acre site on Fourth Avenue near Jordan, in the heart of the Niagara Escarpment. Their address is actually Jordan Station, but Matt and Rob laughed saying - small as it is, no one thinks of us in the town of Jordan, “we’re three quarters of a mile out”. Ggeographically, the winery sits north on a sixteen mile creek which runs through the vineyard – hence the winery’s naturally fitting name. Laura already had some winemaking experience having owned a vineyard in the Annapolis Valley in Nova Scotia. While there was some Pinot Noir and Sauvignon Blanc grapes already growing on the property, the vineyard was replanted with additional Sauvignon Blanc, Cabernet Sauvignon and Shiraz vines, then Riesling, Pinot Gris, Chardonnay and Viognier planted later.

 

Laura hired winemaker, Craig McDonald, formerly of the internationally acclaimed Penfolds Winery in Australia and Rob Power to oversee the vineyards and the vinification (winespeak: for grape growing) who had recently graduated from the Brock University Oenology and Viticulture program.  A couple of years later, Craig & Rob teamed to be a dynamic winemaking duo that in 2008, they won the distinguished Winemaker of the Year award at the Ontario Wine Awards. Just recently, Craig moved onto a different winery & Rob now heads up the winemaking with an assistant winemaker, Erin Harvey.

 

The winery coming together...

While the vineyards were growing, in 1999, Creekside began ramping up its farming equipment and nicknamed each one as they were put into use: “Beverley” - the new crush/de-stemmer pad, “Barney” - the big purple Must pump (winespeak: must refers to the mixture of grape juice, grape skins, seeds and pulp that is left over from the crusher and de-stemmer process) and “Mitsi” the harvest forklift. In 2000, the impressive barrel cellar housing 600+ barrels was built. This cellar has modern equipment, yet the charm of an old cave.

 

To expand, Laura purchased an additional 50 acre block on the St.David’s Bench in Niagara-on-the-Lake.  They named this property the Queenston Road Vineyard (QRV). The Signature Shiraz VQA 2002 was grown here & impressed many to wine an Ontario Cuvee award winner.

 

QVR is home for most of their premium red wine production - Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir, and the latest being the Malbec grape, with a couple of parcels of Chardonnay and Viognier vines. In fact the Undercurrent Malbec that we are featuring in this month’s Savvy Selections is called “Small Malbec Parcel” since it was grown on a small parcel of land and only produced 110 cases of wine. 

 

Name that Barrel!

Rob explains, “the numbering system typically used at wineries for organizing their barrels is very boring. Since tanks and barrels can be different sizes, we started to name the tanks depending on the row they are located in the underground cellar”. Logic to some, Rob continues “For example, there are rows of tanks designated as the musical corner, some tanks are named after the Beatles. There is also a row of scientists. One tank is called Buddha on account of its rotund shape (not to mention it is a 600 litre barrel!). There are 3 voluptuous barrels named after, well never mind, you get the picture!”

 

It is obvious that the winemaking team has fun as it shows in the quality of the wine.  To use Rob’s words, “the team is eclectic, but dedicated to experimentation, creativity and joie de vivre”.

 

While there are also parcels of grapes used in white wines such as the Reserve Viognier, Chardonnay and Muscat,  Rob considers the Sauvignon Blanc as Creekside’s flagship wine. And the wine critics believe the same! The Reserve Sauvignon Blanc 2007 included in your Savvy Selections won Gold for Best Sauvignon Blanc at the 2009 Ontario Wine Awards. Interestingly, the grapes in this wine were harvested from the “Short Block” (older vines) and the remaining 47% from the “Long Block” on the eastern end of the vineyard. When looking at the label on the Uber Sauvignon Blanc VQA 2007, the word “uber” stumped me.  Was it a grape that I forgotten about during my sommelier studies? When I confessed this during our interview, Matt and Rob both laughed explaining that it is a German word which means superior or better. And with a sip of this wine, I certainly tasted why Sauvignon Blanc is their flagship – outstanding.

 

Definitely a place to visit…

Rob and Matt certainly don’t sit still very long.  “we’re all about wine”, comments Rob.  They shared with me plans to focus more on organic viticulture, new projects while changing their labels & web site.  To experience the buzz at Creekside, be sure to visit & have relaxed lunch at The Deck.  And who knows, if you mention that you are a Savvy Selections subscriber, you might even get a chance to meet and greet Marilyn, Buddha and the new Rhythm and Blues barrels called Aretha and Marvin.

 

 

~ SAVVY SOMMELIER TASTING NOTES ~


Reserve Sauvignon Blanc VQA 2007, $26.95  

2007 was a Canadian winemaker’s delight with a mild winter that ensured the vines were healthy and productive during the 2007 growing season. The grape juice was 100% oak barrel fermented with a variety of yeast strains and aged for a further 10 months. Besides the oak and yeast selection, it aged on lees for 11 months which all contribute to highlighting the intense tropical character found in the grapes.

 

Savvy Sommelier Tasting Notes: A slight greenish tinge in this polished clean pale straw coloured wine. All of the Savvy Sommeliers were impressed with the smorgasbord of aromas that results in a complex and intense nose and it is certainly unlike other Sauvignon Blanc’s we have tasted. Aromas of pineapple, gooseberry, grapefruit, grass, nuttiness and passion fruit follow through on the palate creating an elegant and silky mouthfeel with an aftertaste reminiscent of baked apple or crème caramel. The slight smoke and tropical character is no doubt the result of its having aged in oak barrels.

 

Suggested Food Pairing: While this wine is delicious on its own, we thought it would pair well with a light cuisine. Vietnamese spring rolls and green mango salad came to mind, and a lemon roasted chicken or steamed mussels would be perfect too.

 

Cellaring: Best enjoyed now, or it can be cellared 3-4 years.

 

Undercurrent White VQA 2008
$14.95 (500mL bottle)

The production notes state that the Muscat fruit is from a tiny planting of Muscat d’Alsace at Creekside’s Butler’s Grant Vineyard. One barrel underwent natural wild fermentation, while the other barrel of Muscat was subjected to, as Rob puts it “a bizarre yeast trial” using a strain usually reserved for full-bodied red wines. The result is a unique wine of 91% Muscat, 4.5% Sauvignon Blanc and 4.5% Gewürztraminer aged 6 months in the barrel on the original ferment lees with no lees stirring. Of course, Rob adds that the undercurrent rationale was a quirky blend of “happenstance.”

 

Savvy Sommelier Tasting Notes: There are few wines that conjure up the word “elegant” but this one receives the bouquet. The Savvy team all said, “WOW” after we swirled and sniffed. The wine is extremely aromatic of orange blossoms, rose petals, lychee, kiwi and apricot went to our notes. These beautiful aromas follow through on the palate creating a taste that reminded Savvy Sommelier Debbie Trenholm of “Turkish Delights” - medium bodied with just the right amount of acidity. One Savvy Sommelier coined the finish by saying “it has a delightfully long tangerine and peach finish.”

 

Suggested Food Pairing: Initially, we all wanted to embellish the aromas and sip the wine on its own, but then one Savvy member said - it would be great with a quiche, or cheese soufflé, then came suggestions of proscuitto and melon and blanched almonds. The food need not be a struggle since this wine is a classy aperitif on its own. Don’t wait til summer to enjoy this treat.

 

Cellaring: This wine drinks well now or up to the autumn of 2012.


 

Undercurrent Malbec VQA 2007, $32.95

Rob tells me that, “the Creekside team have an insane desire to always try something new and make their winemaking a blend of art and science”. The Malbec grape originated in southwest France and is known for its inky dark colour and intense plum flavours. It is more at home now in Argentina and Chile where the hot climate allows it to reach its concentrated flavours. This Malbec was harvested in Niagara during October 2007, the year the grapes finally were able to show their concentration. 21 months of ageing in 100% American oak barrels. Only 110 cases were produced.

The Undercurrent wines are rarities in their limited production.

 

Savvy Sommelier Tasting Notes: Deep purple, dark and definitely opaque.  Enormous concentration of blueberry, black plums, hints of licorice, cassis and sweet spice. This full-bodied beauty showcases silky soft tannins on the palate and is a stunning example of the Malbec grape - levels of richness, well balanced with a beautiful long finish of ripe dark berries.

 

Suggested Food Pairing: All the Savvy Sommeliers agreed to prime rib or steak with blue cheese, but any grilled red meat would be a match made in heaven.  

 

Cellaring: The wine drinks well now or up to 2016.

 

 

OPTIONAL PURCHASE: Undercurrent Cabernet Sauvignon Malbec VQA 2007, $32.95

Undercurrent wines show the winemaker’s penchant for experimentation. The wines are uniquely numbered and in extremely limited volumes - not to be repeated. They are advertised as being “highly collectible misfits” that won’t see the light of day for long.

 

The Savvy Sommeliers can understand why. Notice the word “dripper” on the label below. A “dripper” is a barrel filled from the last drops out of a red fermenter tank at the end of ferment. The free run wine is “run off” to another tank, but the skins remain in the fermenter. A hose is attached to the bottom valve of the tank and fed into a barrel and the gradual compacting of the skins as they settle squeezes out more wine which goes directly into the barrel. Due to the high skin to wine ratio and the extended contact, this “Dripper” portion tends to have a massive, but fine-grained tannic structure and enormous concentration.

 

Savvy Sommelier Tasting Notes: Another deep purple beauty, with aromas of black plums, dark berry jam, and black pepper. On the palate these flavours carry through with some hints of figs, molasses, and a little dustiness or smoke. The tannins are pronounced with a medium, dark fruit finish.

 

Suggested Food Pairing: Ribs came to mind along with bbq’d sausages which would be a great match to the tannins.

 

Cellaring: We enjoyed it now but can be cellared until 2020.

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~


With Creekside Estate Reserve Sauvignon Blanc VQA 2007

Shrimp, Mango and Avocado Salad

From Good Friends Cookbook

Serves 4

 

Ingredients - Salad

2 avocados, cubed

2 mangoes, cubed

1 pound of large shrimps, cooked, shelled, deveined

1/2 pound mushrooms, cleaned and sliced

small head of Boston lettuce

 

Ingredients - Dressing

1 teaspoon ginger juice (press peeled ginger through a garlic press)

1/2 cup vegetable oil

2 tablespoons white vinegar

1 tablespoon lemon juice

1 1/2 teaspoon honey

1 teaspoon grainy Dijon mustard

1 tablespoon chopped fresh chives

1 teaspoon chopped fresh dill

 

Method

Place avocados, mangoes, shrimps and mushrooms in a glass salad bowl.

 

To make dressing, combine all dressing ingredients and shake well. Toss salad with dressing just before serving. Toss salad with 1 head of Boston lettuce torn in bite-sized pieces.

 

Makes a nice starter or a luncheon dish with some artisan bread.

 

 

With Undercurrent White Blend VQA 2008

Cheese Straws
From Barefoot Contessa - Barefoot in Paris

Note from Julie: These are really simple, but from my experience, folks always inhale them!

 

Ingredients

2 sheets (1 box) of frozen puff pastry, defrosted in frig overnight

1 extra large egg

1/2 cup freshly grated Parmesan cheese

1 cup finely grated Gruyere cheese

1 teaspoon fresh thyme leaves (I use dry)

1 teaspoon kosher salt and freshly ground black pepper.

 

Method

Preheat oven to 375 degrees

 

Roll out each sheet of puff pastry on a lightly floured board until its 10 x 12 inches.

 

Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and some pepper.

 

With the rolling pin, lightly press the flavourings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

 

Bake 10- 15 minutes until lightly browned and puffed. Turn each straw and bake another 2 minutes. Don’t overbake or cheese will burn - cool and serve at room temperature.

 

 

With Undercurrent Malbec VQA 2007

T-Bone Steaks with Herb Garlic Butter
From Canadian Living Magazine

Serves 4

 

Ingredients

1/2 cup olive oil

1/4 cup mixed minced fresh herbs (rosemary, basil, parsley)

1/4 cup vermouth or marsala (optional)

2 tablespoons minced shallots

2 teaspoon grated lemon rind

2 tablespoons lemon juice

4 t-bone steaks (3/4 inch thick) (rib steaks work well too)

 

Method

In a food processor, blend oil herbs, vermouth if using, shallots, lemon rind and lemon juice. Brush over steaks and let stand for 30 minutes. Place steaks on greased grill over high heat, cook for 5 minutes on each side or until medium rare or desired doneness.

 

Remove steaks and top each with a pat of Herb Garlic butter (recipe below).

 

 

Ingredients – Herb Garlic Butter

3 tablespoons of butter softened,

1 tablespoon each minced basil, rosemary and parlsey

2 teaspoons of lemon juice

2 cloves of garlic minced  - and sprinkle of pepper

 

Method

Combine, cover and chill for up to 3 days - makes about 1/3 cup

 

Or a delicious alternative if to combine desired amount of crumbled blue cheese with a tablespoon of horseradish, place on steaks after grilling - let it melt in and serve. Open the wine!

 

 

 

With Undercurrent Cabernet Sauvignon Malbec VQA 2007

Braised Lamb Shanks with Wine & Herbs
From Friday Night Dinners by Bonnie Stern

Serves 8

 

Ingredients

8 lamb shanks, trimmed

1 tablespoon of salt

2 tablespoon vegetable oil

3 onions, coarsely chopped

12 cloves garlic, peeled

2 cups dry red wine

2 lb fresh tomatoes, peeled chopped OR 1 28 oz. tin can plum tomatoes with juices

1 tablespoon fresh thyme or 1/2 tsp dried

2 tablespoons coarsely chopped parsely (optional)

 

Method

Pat lamb dry and sprinkle with salt.

 

Heat oil in Dutch oven over med-high heat. Brown lamb well on all sides, in batches if necessary - remove from pan.

 

Add onions and garlic to pan and cook for a few minutes, add wine, bring to a boil and cook for 5-8 minutes, or until liquid is reduced by half.

 

Add tomatoes and thyme and bring to a boil, breaking up tomatoes with a spoon. Return shanks to pan. Place parchment paper directly on the surface of the lamb. Cover with lid and cook in preheated 350 degree oven for 2 1/2 to 3 hours or until meat is very tender.

 

Remove shanks from pan, skim any fact from surface and discard, Puree sauce in a food process or blender and return sauce to pan.

 

Remove lamb from bones in large chunks and return to sauce and heat thoroughly, garnish with parsley.

 

 

 

Cheers & Enjoy this month’s Savvy Selections!

 

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Ontario wines fit for Her Majesty the Queen

Posted by Debbie

Wednesday, June 30th, 2010
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I will never forget the phone call when I was asked to be the Sommelier for a private luncheon for her Majesty Queen Elizabeth II during her Canada Day visit to Ottawa. The caterers for this special event - Thyme & Again Creative Catering - requested that I handpick a selection of wines to pair with each course. The meal featured locally grown ingredients and produce - naturally, it was a prime opportunity to showcase Ontario wines and wow the guests.  

 

Below is the royal lunch menu and premium Ontario wine selection - enjoyed by her Majesty the Queen and 100 plus guests during the royal visit of the newly renovated Canadian Museum of Nature in Ottawa on Wednesday June 30, 2010.

  

   

 

 

~ Upon Arrival ~

13th Street Winery Cuvée 13 Rosé VQA 2007, Niagara

A small number of Ontario’s 100+ wineries craft sparkling wine.  13th Street Winery is a boutique winery situated on the Beamsville Bench (Niagara Escarpment) renown for their sparkling wines. This rare sparkling Rosé made with Chardonnay, Pinot Noir and a splash of Syrah is extraordinary - dry, crisp with delicate aromas of wild strawberry, juicy red cherry with an elegant mousse that lingers as it refreshes. A delicious way to begin today’s celebration.

 

 

~ First Course ~

Green and White Asparagus Salad with Orange Segments,

Organic Baby Lettuces and Shaved Ontario Fifth Town Artisan Cheese Isabella’s Extreme Sheep’s Milk Cheese

 

Huff Estates South Bay Chardonnay VQA 2007, Prince Edward County

From Ontario’s fastest growing wine region – Prince Edward County – where over 20 wineries have emerged in the last 5 years and their wines are making a big impression in the wine world. This Chardonnay from Huff Estates won the prestigious White Wine of the Year from the annual Ontario Wine Awards and turned heads as it gained praises by British wine media last month when showcased at the Seriously Cool Chardonnay tasting at Canada House in London, England. This Chardonnay is a complex medium to full bodied wine, delicately threaded with French oak giving delicious tastes of vanilla custard, toasted nuts, warm spices with a hint of smoke.

 

 

 

~ Main Course ~

Roasted Breast of Barbarie Duck with Shredded Confit of Duck Leg
Mashed Potatoes with Wild Blueberry & Thyme Jus

Local Spring Vegetable Bundle

 

Stratus White VQA 2006, Niagara

Located in the heart of Niagara-on-the-Lake, Stratus Vineyards crafts an ‘assemblage’ using the estate’s best Sauvignon Blanc, Chardonnay, Riesling, Gewurztraminer, Semillon & Viognier grapes.  The blend composition changes with each vintage. The result in the 2006 vintage is a medium bodied wine with aromas of peach & pear with a delicate hint of orange blossom balanced with the acidity & plush mouthfeel that will complement the ingredients in the main course for those who prefer white wine.

 

Lailey Vineyard Canadian Oak Pinot Noir VQA 2007, Niagara

A truly Canadian wine – this Pinot Noir has been aged in barrels made with native Canadian oak trees – an innovation in the Canadian wine industry.  Lailey Vineyard is one of the original six wineries who were integral to this experiment. They now they craft four wines exclusively aged in Canadian oak barrels to rave reviews.  This elegant medium bodied wine has aromas of cherry, cranberry & earthy tones that grace the glass with a soft texture of red fruit & fresh ground white pepper that lingers on the palate. Selected by the Sommelier as roasted duck & Pinot Noir are a classic food & wine pairing.

 

 

 

~ Dessert Course ~

Fresh Local Strawberry Compote with Lemon Poppyseed Shortcake

Vanilla Mascarpone Mousse
Maple Shortbread

 

Coffee and Tea Service

 

 

Media Coverage

Read the article that appeared in the St Catherine's Standard on July 2, 2010 'Some Niagara wines for the royal palatte' featuring this luncheon event.

 

 

 

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