Advance Tickets Only

$75 per person for the back-to-back events of Rare Wines Tasting and One Unforgettable Taste & Buy. Only 50 tickets are available.

Admission to One Unforgettable Taste & Buy only is $55 per person when purchased before May 20, 2013 (regular $65).

Ticket price includes HST.  Visit www.savvycompany.ca/events to purchase tickets and for event details.

What is a Taste & Buy event?

Event goers can sample featured wines and order directly from the winery.  None of the wines are available at the LCBO or Vintages.  Exclusive at this event, orders can be placed for ANY combination of wines from ANY of the wineries and the wines will be delivered by courier within a week.   Savvy Company’s Sommeliers will be on hand to share wine recommendations and guide event goers to ‘must try wines’ based on their personal preferences.

 About Wineries of Niagara-on-the-Lake

Every day, the Wineries of Niagara-on-the-Lake welcome guests into their Wine Country to savour the richness of the region and to experience the 27 distinct wineries, each with its own personality reflected in the wines they craft.  Visit www.wineriesofniagaraonthelake.com. Follow on Twitter @NiagaraWine or find on Facebook at www.facebook.com/wineriesofniagaraonthelake

 About Savvy Company

Savvy Company, www.savvycompany.ca, specializes in creative social experiences –  making the enjoyment of wine accessible to all, exploring the worlds of craft beer and discovering artisan cheeses.  Their team of accredited Sommeliers delight in designing wine, beer and food events and shining the spotlight on the people who make them.  Savvy Selections  is Ontario’s largest Wine of the Month Club featuring Ontario wines not available in the LCBO and delivered directly to the subscriber’s home or office.   Follow on Twitter @SavvyCompany or find on Facebook at www.facebook.com/savvycompany

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Media who are interested in attending the One Unforgettable Taste & Buy,  please contact Debbie Trenholm to be added to the guest list.

Media Contact

Debbie Trenholm
President & Sommelier
Savvy Company
debbie@savvycompany.ca
613.SAVVYCO (613.728.8926)
cell: 613-851-1785
@savvydebbie

Pinot Gris VQA 2011, $21.00

With Karlo Estates Pinot Gris VQA 2011…

Pistachio Crusted Sea Scallops

From the kitchen of Savvy Sommelier Debbie
Serves 4

Ingredients

8 Large Sea Scallops (size U-10)

200g unsalted pistachios, shelled and lightly toasted

150g fresh bread crumbs

4 sprigs fresh thyme, chopped fine

1 lemon, juiced

75 ml grainy mustard

75 ml sour cream

Ground black pepper, to taste

Sea salt - to taste

100ml Canola oil

Method

• Preheat oven to 375 F
• Place chilled scallops on a paper towel for 2 minutes to absorb any surface liquid.  Season liberally with salt and pepper and let sit for 10 minutes.
• Blend toasted pistachios in a food processor until fine.  Mix with bread crumbs and thyme and season with salt and pepper.
• Coat pan with oil and heat until very hot.  Sear scallops on one side until brown and crisp (2 minutes).  Remove scallops from pan and place on parchment lined baking sheet, seared side up.
• Mix sour cream, mustard and lemon juice and spoon over each scallop.
• Press the seared side into the bread mixture to form a crust.  Bake for 2-3 minutes.
• Serve as an entree or over a salad of spring greens.

With Karlo Estates Cabernet Franc VQA 2010…

Coffee Rub for BBQ steak

Savvy Sommelier Debbie first enjoyed this recipe at a backyard BBQ at Charlie Pillitteri (of Pillitteri Estates Winery in Niagara-on-the-Lake). Think coffee on steak is strange? Think again! The coffee beans caramelized while BBQing, offering a rich earthy flavour that will be enhanced with this robust wine.

Ingredients

½ cup whole coffee beans

¼ cup black peppercorns

¼ cup Montreal Steak spice

Steaks – any type of cut – as you like them!

 Method

• With an electric coffee grinder, whiz coffee beans and peppercorns lightly.  The result should be a coarse mixture.
• In a bowl add ground mixture with Montreal Steak spice.This recipe can be doubled and stored in a jar or Ziploc container in the fridge.
• When ready to BBQ, rub ample amount of mixture on both sides of steak.
• Set aside for 20-30 minutes before putting on the grill.
• Cook steak to your liking.Serve with grilled asparagus & other springtime vegetables.

With Karlo Estates Quintus VQA 2010…

Dijon Herbed Prime Rib

Farm Boy weekly recipes
Serves 4 to 6 – depending on the size of meat

Ingredients

1Tbsp Balsamic vinegar

1/4 tsp ground cloves

4 Tbsp grainy Dijon mustard

2 Tbsp fresh thyme leaves, chopped

2 Tbsp fresh rosemary leaves, chopped

Salt and pepper ,to taste

1 bone in rib roast (2.5KG/6LB)

6 medium garlic cloves, quartered lengthwise

Method

• Pre-heat oven to 400 F
• Make small incisions all over the roast.
• Insert the garlic into the holes.
• Place the roast in a roasting pan.
• Mix the remaining ingredients into a paste and rub entire roast evenly.
• Roast for 25 minutes then reduce heat to 350 F and continue cooking for about 1 and a 1/2 hours or until internal temperature reaches 135 F(for rare).
• Transfer roast to a cutting board and allow to rest for 15 minutes before carving. Serve with your favorite mashed potatoes recipe or buttered beets!

 With Karlo Estates VanAlstine Ports…

Hazelnut Torte

It is not often that we include a dessert recipe, yet both the Karlo Estates ports would be great with this nut & slightly sweet dessert.

From Debbie's kitchen – a perfect make ahead dessert that adds WOW factor to any dinner party
Serves 8 to 10
This recipe doubles well & cake layers can be frozen until needed.

Ingredients

Torte

4 eggs
¾ c white sugar
2 T flour
2 ½ tsp baking powder
1 c hazelnuts

Mocha filling

2 T butter
½ t vanilla
1 c icing sugar
1 tsp cocoa – heck, put more in!
2 T strong hot coffee

'Icing'

325 mL container of 35% cream – whipped with a drizzle of Tia Maria (or white sugar) folded in at the end to lightly sweeten.

Method - Torte

• In processor/blender whirl eggs & sugar until thoroughly mixed.
• Add flour, baking powder and hazelnuts.  Whirl away.
• Don’t chop nuts up too fine.
• Keep some chunky bits.
• Pour into 2 well greased & floured layer pans (circular).
• Bake at 350 for 20 mins.

Method – Filling & Finishing

Cream icing sugar & butter.
Add strong coffee, cocoa & vanilla.
Mix until smooth.
Spread between layers. (Lick beaters until absolutely clean that you don’t need to wash them!)
Cover top & sides with whipped cream. Decorate as you like

TIP: Best if cake is made a day ahead to allow flavours to mellow.

 Debbie's tasting notes for the unique County made ports…

WHITE Van Alstine Port 2010 - A unique wine is a blend of Frontenac Blanc & Gewürztraminer grapes, this lightly sweet wine has aromas of fresh apricots, mandarin & flowers leap from the glass that continues through in the taste with a refreshing acidity combined with toasted nuts (hazelnut perhaps?). Serve slightly chilled with light & refreshing desserts such as fruit salad, lemon tart or pound cakes…or this torte!

RED Van Alstine Port 2009 - A delicious dark colour with concentrated aromas of black cherry, blackberry, dark fruit cake & warm spices that continue along with tastes of red liquorice & cedar. Aged in French & Hungarian oak barrels, this delicious port has a finish that warms you up with each sip.  Bring on desserts with dark chocolate or enjoy with a plate of artisan cheeses & roasted nuts.  This torte has just the right combination of nut and chocolate tastes without going overboard with sweetness.  You might want to chill the port for 15 minutes in the fridge before serving.  Notice how the taste changes as the port warms up.

Enjoy your Savvy Selections!

Kacaba Cabernet Sauvignon VQA 2009 -Savvy price $22.95

Cabernet Sauvignon is one of the popular red wine varieties in the world. The grape berries are small, thick with very tough skin making it resistant to disease and spoilage.  It’s DNA origins indicate that it is the offspring of Cabernet Franc and Sauvignon Blanc. It is no wonder that with that pedigree it sometimes has aromas of pencil shavings and grassiness, both typical of its respective parents.

Savvy Sommelier Tasting Notes:  Talk about tasting BIG! Dark ripe blackberries, currants, plums, strawberries with a seductive nose all balanced into a delicious mélange with hints of pepper, licorice and even a little soya sauce comes through on the palate. We detected some sweet spice and raisins reminiscent of Christmas cake. It is powerfully ripe but dry and smooth layered in complexity and soft tannins that balance out the ripe fruit flavours on the long sweet finish.

Suggested Food Pairing:  We all agreed enthusiastically that this powerhouse would mostly marry with red meat such as lamb, porterhouse steak, beef grills, Chateaubriand, veal osso bucco or classic beef bourguinon – Julie Child’s recipe no less is written out for your below.

Cellaring: Ready now or before 2017.

OPTIONAL WINE: Single Vineyard Syrah VQA 2009 - Savvy price $24.95

Savvy Sommelier Tasting Notes:  How does deep dark opaque plum sound to start?  Aromas of black stewed fruit (think figs, dates & prunes), a little peppery on the nose and palate with flavours of ripe raspberry and cedar shavings. One Savvy Sommelier detected a faint taste of red licorice amongst the juicy red fruit flavours, layered with flavour. Finishes long and juicy with a touch of menthol and smoke.

Suggested Food Pairing: This wine is begging for a rack of lamb or roast of lamb with all of the trimmings.

Cellaring: Drink now or could easily cellar a few years.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Kacaba Barrel Fermented Chardonnay VQA 2011…

Cauliflower Soup with Cheddar, Bacon and Maple Pecans
Restaurant Les Fougères -  Chelsea, Quebec

Makes 4 to 6 servings

Ingredients

1/4 cup (50mL) butter
2 Tbsp (25mL) extra virgin olive oil
1 onion, chopped
1 large cauliflower (about 3 lbs/750g), cut into chunks
4 cloves garlic, chopped
1 potato, chopped
3 cups (750mL) chicken stock or more
1 tsp (5mL) fresh thyme
kosher salt and freshly ground pepper

Garnish:

1 cup (250mL) grated aged Cheddar
8 oz (250g) bacon, cut into sticks and cooked until crisp1/2 cup (125mL) chopped maple pecans (see below)2 tbsp (25mL) chopped fresh parsley

Method

1. Heat butter and olive oil in a large deep saucepan. Add onion, cauliflower and garlic. Cook gently, covered, 15 to 20 minutes until caramelized, checking every 5 minutes.

2. Add potatoes and thyme and enough stock to just cover vegetables. Simmer until very tender 15 to 20 minutes. Purée. Return to heat and add additional stock to make a medium thick soup. Season to taste.

3. Garnish with cheese, bacon, pecans and parsley.

4. For maple pecans, toss 1 cup (250mL) pecans with 1/4 cup (50mL) maple syrup. Spread on a baking sheet lined with parchment paper. Bake in a preheated 325F (160C) oven approximately 15 minutes, tossing every 5 minutes, until candied.  Sprinkle with 1/2 tsp (2mL) Maldon salt.

With Kacaba Reserve Cabernet Franc VQA 2010…

Cabernet Chicken

From Lucy Waverman
Serves 4

This method of roasting chicken produces a juicy, golden bird with a marvelous sauce. If you use seedless grapes, slice them in half. If the grapes have seeds, slice them in half and flick out the seeds with the point of a knife. The taste and colour of the sauce will change depending on what grapes you use. Serve with crushed red potatoes, French filet beans and garnish with Champagne grapes.

Ingredients

3 lb (1.5 kg) chicken
Salt and freshly ground pepper
1 Tbsp (15 mL) butter
1 cup (250 mL) sliced leeks
1/2 cup (125 mL) chopped carrots
1/4 cup (50 mL) chopped celery
1 Tbsp (15 mL) fresh chopped tarragon or oregano
1 cup (250 mL) Cabernet Franc  (I would buy a less expensive Cabernet to use in this recipe)
1/2 cup (125 mL) red grapes, halved
1/2 cup (125 mL) red grapes, whole

Method

1. Preheat oven to 400°F (200°C).

2. Season chicken with salt and pepper. Truss chicken to help it keep its shape. Heat butter in ovenproof casserole on medium heat. Brown chicken, breast-side down, until golden, about 3 minutes. Turn on its side and brown another 3 minutes. Brown remaining sides. Remove chicken and drain off all but 1 tbsp (15 mL) fat.

3. Add leeks, carrots and celery into casserole and sauté 2 minutes or until softened. Add tarragon and wine. Bring to boil and reduce by half, about 5 minutes. Stir in halved grapes. Return chicken to pan breast-side up. Cover and bake for 55 minutes, basting occasionally.

4. Remove chicken from pan to carving board and cover with tea towel to keep warm. Skim fat from casserole. Strain sauce into a skillet, pressing down on the solids. Add whole grapes, bring to boil and simmer 1 minute or until flavours are combined. Season with salt and pepper. Carve chicken and serve with sauce. Garnish with sprigs of chervil.

With Kacaba Cabernet Sauvignon VQA 2009…

Classic Beef Bourguignon

By Julia Child

This recipe is worth the prep time of easily over an hour. Best if made ahead to let the flavours blend and I’ve always had rave reviews.  Don’t let the method deter you from this fabulous dish - it comes together quite nicely.  Serves 6

Ingredients

1  6 ounce piece chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1  onion, slicedSalt and pepper
2 tablespoons flour
3 cups red wine, young and full bodied     (I used a Cotes Du Rhone)
3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1  bay leaf, crumbled
20 small white onions
3 1/2 tablespoons butterherb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound fresh mushrooms, quartered

Method

1. Preheat oven to 450 degrees.

1. Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

1. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.

1. Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.

1. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.

1. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

1. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

1. Wipe out skillet and heat remaininoil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

1. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

1. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

With Kacaba 2009 VQA Syrah… 

Gordon Ramsay’s Herb Crusted Rack of Lamb

From The F Word – Series

Ingredients

2 large racks of Lamb cut in half with 3 bones per serving
Salt, Pepper, Olive Oil

For the Crust:

4 slices of stale bread made into crumbs
7 Tbsp. grated parmesan (roughly 1/2 a cup)
Sprigs of parsley, thyme, coriander and rosemary
2 Tbsp English mustard (or sub with dijon)Splash of olive oil

Method

1. Pre-heat the oven to 400 degrees Fahrenheit. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Ensure it’s thoroughly coated.

1. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

1. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

I think this lamb would be great with any of the above Kacaba reds!

It happened 40 years ago, but it was a moment James Lahti has never forgotten.  He was 19 years old, travelling across Europe on a motorcycle, and was in the heart of wine country: Burgundy, France. He had picked up a bottle of wine at a local store, a baguette and some cheese and had stopped by the side of a river to enjoy his purchases. He opened the bottle and – at a time when most Canadians back home were sipping Baby Duck – tried his first-ever Pinot Noir red wine.

With Long Dog Chardonnay…

Savoury Parmesan Shortbread Rounds

Bon Appétit Magazine, December 2007
Makes 24

Ingredients

1 ¾ cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
1 teaspoon coarse kosher salt
½ small garlic clove, mincedPinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 

Method

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces.
3. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
4. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
5. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.

With Long Dog ‘Otto’ Pinot Noir …

Mushroom Risotto

Gourmet Magazine, April 2005 (Velma has edited slightly)
Serves 6

Ingredients

1 cup dried porcini - optional
3 ¾ cups hot water
5 ¼ cups reduced-sodium chicken broth
1 tablespoon soy sauce1 tablespoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 small onion, finely chopped (approx. 1 cup)
2 garlic cloves, finely chopped
3/4 lb fresh cremini mushrooms, trimmed and thinly sliced
1 lb Arborio rice (2 1/3 cups)
2/3 cup dry white wine
½ cup finely grated Parmigiano-Reggiano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley

Method

1. Soak porcini (if using) in 1 ½ cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer.
2. Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
3. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.
4. If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.
5. Stir parsley into remaining risotto and serve immediately.

With Top Dog Pinot Noir…

Maple Salmon on Asian Inspired Greens

Canadian Living Magazine
Serves 8

Ingredients

1/2 cup maple syrup
1/4 cup soy sauce
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground pepper
2 lb Pacific salmon
6 Tbsp vegetable oil
6 Tbsp soy sauce
2/3 cup rice vinegar
4 cloves garlic
2 Tbsp Dijon mustard
1 whole red onion, thinly sliced
2 Tbsp finely minced gingerroot
2 lbs assorted mushrooms
6 Tbsp teriyaki sauce
6 to 8 cups baby spinach
2 Tbsp sesame seeds

Method

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 20 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Meanwhile, in a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onion and gingerroot; set aside.
5. Place the baking dish in the preheated oven, and bake salmon uncovered 10 minutes, or until easily flaked with a fork.
6. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Place in over for the last 10 minutes to which the salmon in cooking.
7. Warm up the dressing which was set aside earlier in a sauce pan just until boiling.
8. Divide baby spinach evenly among 8 dinner plates. Top with steaming mushrooms and drizzle with warm dressing. Place 1 of salmon piece over each plate of spinach. Sprinkle with toasted sesame seeds for presentation.

Enjoy this month’s Savvy Selections

 Happy Holidays to you & your family!

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 13^th 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.

Premier Cuvée Sparkling VQA 2008, $34.95

With 13^th 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 13^th 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.

Savvy Selections wine of the month club
Featuring Lighthall Vineyards
-  October 2012 -

We are heading to Prince Edward County this month to discover a boutique winery that typifies what is meant by a one man show. Lighthall Vineyards is owned by Glenn Symonns who is the winemaker, vineyard manager, Sommelier, chief marketer, distributor, tractor driver, creator and sometimes the delivery guy. It is a stark contrast to his previous career as a pharmacist. While both winemaker and pharmacist are connected through chemistry, it is the ability to create that Glenn enjoys the most. 'I truly think that I have a great job. I get to play in the cellar and make interesting wines.' And in this month's Savvy Selections you will certainly taste exactly what Glenn means.

I first met Glenn not at his winery, but rather when he was serving me wine during his final exam for his Sommelier Accreditation. These role playing practical exams can be un-nerving for the Sommelier 'students', yet I succinctly recall that Glenn handled the mock situation with panache. When he began demonstrating the 23 step process and etiquette (or is it a ritual?) of opening a bottle of wine, I could not believe my eyes that in his hands was a bottle of Huff Estates Lighthall Chardonnay VQA 2007 from Prince Edward County. Glenn did not know that I was a huge fan of this wine. I was equally amazed the he was serving a $30 bottle of wine while other Sommelier hopefuls where uncorking sub $10 wines as the judges weren`t going to sip and savour the wine - afterall the exams took place at 10am!

Curious and impressed, I commented about his wine choice and Glenn smiled back and proudly announced, 'I just bought Lighthall Vineyards and I will be building a winery.' That is not something you hear every day! Intrigued, I kept a lookout for Glenn on my visits to Prince Edward County. This spring, I visited his winery for the first time and have been enjoying his wines ever since. I hope you too will enjoy Glenn's wines in this month's Savvy Selections:
• Lighthall Progression Sparkling VQA 2011 – an easy drinking Spanish cava style sparkling wine made with Vidal grapes
• Lighthall Gewurztraminer VQA 2011 – an absolutely remarkable aromatic white wine – get ready to be impressed
• Lighthall Pinot Noir 2010 VQA – one word : Stunning!
• OPTIONAL : Lighthall Pinot Noir Reserve Particuliere – Les Grands VQA 2009 – Pinot lovers beware - you will fall in love again with every sip

Stock up on these wines!
Like the sparkling? Stock up because it is almost gone…
Lighthall produces an incredibly small amount of wine. You won't find them in the LCBO. If you would like more, simply drop me an e-mail at debbie@savvycompany.ca or give me a call at 613-SAVVYCO (613-728-8926). Heads up – the sparkling is almost gone!

Cheers & Enjoy! - Debbie & Savvy Team
debbie@savvycompany.ca

Patrick after the crush

Introducing…Lighthall Vineyards

Presented by Sommelier Erin Bolling

As a lover and student of wine I am excited to have an opportunity to be your Savvy Sommelier and introduce you to Lighthall Vineyards. I think conducting the Savvy Selections tasting panel is a pleasure of the taste buds as well as the mind while we put our heads together to determine recipes to pair with the feature wines. Each time the Savvy Team ‘has to’ work its way through many candidates for the Savvy Selections in order to chose the final selection. Once the wines are chosen, I have the honour to interview the owners and winemakers. This conversation allows me to learn first hand about the wines and am charged with a renewed appreciation for the people behind each bottle of wine.

This month I had the pleasure of meeting Glenn Symons of Lighthall Vineyards. Since 2008, Lighthall has been a one man show. Glenn is the owner, winemaker, field manager and marketing ‘department’. You name he does it! Hearing his story made me exhausted. I can only imagine how he feels each day! In all honesty though, Glenn is overflowing with passion and enthusiasm to be a winemaker.
Pharmacist to winemaker…

Glenn bought Lighthall in 2008 after he sold his Pharmacy - yes you read that right. As a graduate of the Sommelier program at Algonquin College and an amateur winemaker (in his own home), he learned more and more about the wines in Prince Edward County (PEC). Glenn’s temptation to buy a vineyard property in PEC became reality, he dramatically change careers.

Since 2008, Glenn has doubled the size of Lighthall’s property. In addition, he changed the business from a grape growing operation where he grows grapes for other wineries, to a winery in its own right. Since then, Glenn claims that there has been no time to look back!
Being September & October, it took Glenn and I a while to connect since it was in the height of harvest. And this year, harvest was 3 to 5 weeks early. When I did finally reach him, he explained that harvest is his favourite time of year. The last of his Vidal grapes were being picked ‘as we speak’ (these grapes are not for late harvest wines). The Chardonnay and Pinot Noir came in to the crush pad the week before.
There was no doubt in our interview that Glenn was enthused about this past growing season since it was the warmest since 1968. Glenn predicts that 2012 will be an exceptional year for PEC wines and for that matter Ontario too and even broader Canadian wines too.
Overflowing with passion!

As stated earlier Lighthall is a one man show. Other than some seasonal workers, for whom Glenn built a house, Glenn does all the work of vineyard management and winemaking by himself. For the past three seasons he has put in 12 to 18 hour days. In the winter, he can be found tending the 25 acre woodlot which he uses to heat the buildings on the premises. And what comes next? Glenn has plans to try his hand at planting vines. He has his eye on a vineyard of 1 acre of just Gruner Veltliner. This varietal is an Austrian staple and is one of Glenn’s favourite types of wine. While Gruner is not planted in PEC, Glenn explains that it would be well suited to The County’s clay soil and environment. We look forward to his results. Cross your fingers!

Lighthall tasting bar

His passion for his winery is obvious in its design. His tasting bar is located in the middle of his production area. This gives Glenn the ability to share and give his visitors the opportunity to ‘see’ all aspects of the winemaking process. What a terrific experience!
Glenn makes harvest a family affair by involving his children in the crush.
The wine Glenn is most proud of (to date!) is Lighthall Pinot Noir Reserve Particuliere VQA 2009 – Les Grands. Our Savvy Team was impressed too & we offered it as an optional wine. It is hard to believe that this wine was the first red wine that Glenn ever produced…and his two eldest sons helped too!
There is no doubt that Lighthall Vineyards is a small operation with big dreams. The purchase occurred in 2008, the winery was built in 2009, the first Lighthall Vineyard wine was produced in 2009 and last year it opened to the public. When you are next in The County, be sure make a visit.

~ SAVVY SOMMELIER TASTING NOTES ~

Lighthall Progression Sparkling 2011 VQA, $20.00

Vidal is a hybrid grape of Ugni Blanc and Rayon d’Or. It’s thick skin and hardiness in cold climates make it an ideal grape to grow in Prince Edward County and Niagara. This particular sparkling wine was made with 100% Lighthall grapes using Charmat method (winespeak: uses a tank second fermentation to create the bubbles).

Savvy Sommelier Tasting Notes: Very pale with aromas of white grapefruit and lime with an undertone of minerality. This dry, light sparkler has persistent light bubbles and flavours that mimic the nose with a bit of white peach and apricot thrown in. It is a refreshing wine with a pleasant mouth coating feeling and persistent zesty finish.

Suggested Food Pairing: This sparkling wine is a great starter wine on its own, or could be paired with seafood such as oysters. The tasting panel recommends it with a prosciutto and arugula pizza.

Cellaring: An excellent sipping wine that could be enjoyed now or it could be cellared for a year or two for a special occasion.

Lighthall Gewurztraminer 2011 VQA, $25.00

A classic Gewurztraminer made with high quality grapes sourced from Vineland. This is one of Glenn’s favourite grape variety.

Savvy Sommelier Tasting Notes: This wine has hallmark Gewurz pale yellow with a hint of pinkish colouring. Its floral and exotic fruit aromas of lychee, rose petals, pineapple and hard candy. “I just want to keep my nose in the glass” stated one of the Savvy Sommeliers during the tasting panel. “I can’t help myself from swirling and sniffing again and again because it smells so good!”

Slightly effervescent, medium to full wine with a complex palate. You may detect lychee, honey and Turkish Delights taste as the finish lingers.

Suggested Food Pairing: This Gewurztraminer would be perfect with spicy foods such as Indian curry or Asian dishes. ‘Or even with smoked salmon’ commented one of the Savvy Sommeliers. It would also make a tremendous accompaniment to dessert. Enjoy with a pear & cream cheese tart – the recipe follows on the next pages.

Cellaring: This well structured wine is enjoyable now. You can cellar it, however the noteable vibrant aromas and tastes will tone down dramatically.

Lighthall Pinot Noir 2010 VQA, $25.00

Although Pinot Noir is known as the heartbreak grape, this red wine will only bring you joy, proudly stated Glenn.

Savvy Sommelier Tasting Notes: A clear pale cherry-red colour with a typical Pinot bouquet of tar, earthiness ripe berries and warm spices. This medium-bodied, dry wine delivers sweet flavours of cherry, blackberries, white pepper and a hint a vanilla with a medium finish.

Suggested Food Pairing: This is a perfect fall food wine and would pair well with classic stuffed turkey, pork tenderloin or a selection of hearty cheeses. Savvy Sommelier Debbie discovered a new recipe of Roasted Califlower and Swiss Chard that she experimented with for her Thanksgiving feast. The recipe is on the following pages.

Cellaring: With 14.5% alcohol this wine is capable of aging another 3-5 years but drinks very well now.

Lighthall Pinot Noir Reserve Particulière – Les Grands, 2009 VQA, $50.00

Glenn’s pride and joy. This rich Pinot Noir was part of an extremely low yield and as you can imagine the wine is in VERY short supply. Members of our tasting panel emailed me the following day after our Savvy Selections tasting telling me they were still dreaming about this wine so we had to offer it as an optional wine!

Savvy Sommelier Tasting Notes: A bright ruby colour with a pleasing earthy, smokey, cherry and mushrooms on the nose. The deep flavours give you tart yet ripe cherries, smoke and earthy mushrooms fill your mouth and leaves you with a pleasant woodsy, vanilla finish.

Suggested Food Pairing: Everyone agreed that this wine was a must include for October. It is versatile and would make a lovely ‘meditation’ wine on its own or a great food wine with brisket or game meat. Then when the mushroom risotto was suggested, there were many oohs and aaaahs of delight with this pairing.

Cellaring: This medium bodied wine still has time to develop so feel free to lay it down if you like.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Lighthall Progression Sparkling VQA 2011

Prosciutto and Arugula Pizza

From: Epicurious.com
Serves 4

Ingredients
1/2 cup small to medium arugula leaves
3 very thin slices prosciutto
2 ounces mozzarella (preferably fresh)
All purpose flour for dusting
Pizza Dough for one 9-inch pizza (click here for a good recipe)
1/2 cup Pizza Sauce - recipe below

Method
To make Pizza sauce…

1. Take a 28-ounce can crushed tomatoes in puree (about 3 1/2 cups)
2. Mix with 3 Tablespoons of olive oil
3. In a large non-reactive saucepan bring tomatoes and oil to a simmer
4. Uncovered, stirring occasionally, simmer for 20 minutes, or until sauce is reduces to about 2 1/2 cup
5. Season sauce with salt and cool to room temperature. This sauce keeps, covered and chilled in the fridge for 5 days and freezes well

To assemble the pizza….

1. At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F)
2. Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
3. Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Arrange mozzarella slices evenly over sauce.
4. Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top. Enjoy!

With Lighthall Gewurztraminer VQA 2011...

Pear & Cream Cheese Tart

From: Desserts by Bonnie Stern
Serves 6 to 8

Ingredients
Base
½ cup unsalted butter
1/3 cup granulated sugar
1 cup all purpose flour

Filling
2 ripe pears (preferably Bartlett)
4 oz cream cheese
½ cup granulated sugar
2 eggs
¾ cup cream
½ tsp vanilla
¼ cup sliced almonds

Method

1. Preheat oven to 425. Butter a 9 or 10” pie plate with removable sides.
2. For the shortbread base, cream butter and sugar together until light. Beat in flour. Pat into pie plate – no need to roll it out.
3. Peel, halve and core pears. Slice and arrange in circular rows on top of base.
4. Cream cheese until smooth then beat in sugar.
5. Add eggs one at a time, beating mixture smooth after each addition then add cream and vanilla.
6. Pour over pears. Sprinkle with almonds. If there is any leftover custard, bake separately with any leftover pears or other fruit for a little treat for the chef.
7. Bake for 10 minutes. Reduce heat to 375 and bake for 25 to 30 minutes longer, or until fruit is tender and custard is set.
8. Serve warm or cold.

With Lighthall Pinot Noir VQA 2010 …

Roasted Cauliflower and Swiss Chard Salad

From: Long Nights and Log Fires Cookbook
Serves 4

Ingredients
1/4 cup olive oil
1 small head of cauliflower, separated into large florets
1 teaspoon ground cumin
6 large Swiss chard leaves, roughly chopped into 1 inch wide strips
1 red onion, cut into wedges
2 garlic cloves chopped
14 oz can chickpeas, rinses and drained
1/4 cup tahini (sesame seed paste)
2 Tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh ground pepper
sea salt

Method

1. Over high heat in a cast iron pan or large skillet, put in the oil. Add the cauliflower florets and cook for 8 to 10 minutes turning often (you will want some brown or burnt looking marks – this is a good sign!).
2. Add the cumin and cook stirring for 1 minute.
3. Add the Swiss Chard, onion and garlic to the pan and cook for a further 2 to 3 minutes. Add chickpeas and stir. Season to taste with salt.
4. In a separate bowl, combine the tahini, lemon juice and pepper. Add a little salt to taste. Whisk to combine.
5. Transfer the vegetables into a bowl and drizzle the dressing over the top to serve.
6. Enjoy as a rustic vegetarian dish or a side accompanying pork cutlets, baked ham or turkey.

With Lighthall Pinot Noir Reserve Particulière –
Les Grands VQA 2009 …

Mushroom Risotto

From: The Essential Rice Cookbook
Serves 4

Ingredients
2 Tablespoons dried porcini mushrooms
1 litre (32 fl oz) vegetable or chicken stock
2 Tablespoons butter
1 small onion
2 garlic cloves, crushed
1 ¾ cups risotto rice
Pinch of freshly ground nutmeg
1 cup mushrooms, sliced (a variety of mushrooms would be good)
½ cup freshly grated parmesan cheese
3 Tablespoons finely chopped parsley

Method

1. Soak the porcini mushrooms in 2 cups (500 ml/ 16 fl oz) boiling water for 30 minutes.Drain, reserving the liquid.
2. Chop the porcini and pass the liquid through a sieve. Pour the stock into a saucepan, bring to the boil and reduce keeping it at a low simmer.
3. Heat the oil and butter in a wide heavy saucepan. Cook the onion and garlic until soft but not brown. Stir in the rice until it is well coated. Add the fresh mushrooms and nutmeg
4. Season and cook, stirring for 1-2 minutes. Add the porcini and their liquid, increase the heat and cook until the liquid has been absorbed. Add ½ cup (125 ml/4fl oz) of the stock and stir constantly over medium heat until all the liquid has been absorbed. Continue adding stock a bit at a time until all the liquid is absorbed and the rice is tender and creamy. This should take about 25-30 minutes.
5. Remove from the heat and stir in the Parmesan and parsley and serve…

Cheers & Enjoy this month’s Savvy Selections!

There is no better way to set the mood than with the pop of a cork of a bottle of bubbly!

The team at Huff Estates Winery in 'The County', continue to impress the Savvy Team with their well made wines and novel creations like this one! Made with Vidal grapes that are often left on the vines to make icewine, Huff`s winemaker, Frederic Picard (originally from Burgundy, France), decided to do something completely different – create a crisp & refreshing sparkling wine fashioned after the Italian Prosecco sparkler.

Cheers & Enjoy!

Huff Estates Vidalescco 2010

$19.95
Savvy Sommelier Tasting Notes: Dry with fine mousse (winespeak: bubbles) elegant aromas & tastes of citrus (can you find mandarin or lime?) & toasted almond.

Suggested Food Pairing: In keeping with the Italian flair of this style of wine, serve with proscuitto & melo, marinated olives, fresh basil & tomato salad or simply sip a glass while eating el fresco (outside).

Want to buy this wine?  We can arrange for it to be delivered!

Huff Estates Winery has been a feature winery in our Savvy Selections wine of the month club. Like this wine or want an assortment of Huff wines? Call on our Savvy Team to offer their recommendations on various wines from Huff Estates & have delivered to your home or office!

Growing grapes on the farm and making wine at the winery are viewed as independent successes in their own right at Palatine Hills. Because of the weather conditions and the potential for developing vines that produce premium grapes with high acidity and good sugars, Palatine Hills’ acreage is renowned in the Canadian wine industry to producing some of the best Gewürztraminer vines in Canada. So much so, that other wineries purchase vines and/or grapes from Palatine for their own wines and vineyards.

Part of the successful business is due to the foresight and courage that owner John Neufeld exhibited in 1975 when he decided to completely replant the entire 187 acres of his established vineyards the with vinifera vines (winespeak: single grape varietal rather than hybrid grapes). Now, over 30 years later, Palatine has some of the oldest vines deeply rooted in the Niagara region.  Older vines draw untapped nutrients resulting in rich, luscious grapes for making premium wine.

Expanding from grape growing to include a winery in his business, John opened the winery in 1998. Winemaker David Hojnoski, was formerly the Executive Winemaker for Bright’s Wines for 30+ years.  Ten years later, Jeff Innes departed The Grange of Prince Edward Winery to join Palatine as cheif winemaker.  With each sip of his wines, you can taste that he continues the reputation of impressive wines at Palatine - like the Romeo sparkling wine reviewed by our team of Savvy Sommeliers. 

Cheers & Enjoy!

Romeo Blanc de Noir Sparkling VQA 2008

$29.95
Savvy Sommelier Tasting Notes: Why wait for a special occasion to pop open a bubbly?  Our Savvy Sommelier Debbie, believes that we don't drink enough sparkling wine.  With the simple POP of the cork, is an easy way to set the fun mood of any gathering.  Blanc de Noir means that this wine is made Pinot Noir grapes made in the 'methode traditionale' style as French Champagne is crafted.  The result is a elegant light  pink colour in the glass with delicate mousse (winespeak: bubbles).  Romeo is crisp, dry with apple & citrus aromas that follows into the taste.

Suggested Food Pairings: Absolutely anything! Great sipped on its own, with light fare. For some fun, Debbie recommends to serve salt ladened potato chips (like Ms Vickie's original chips) with sparkling wine.  The salt plays with the bubbles in your mouth & explodes like fireworks!

Want to buy this wine?  Subscribe & it will be delivered!

Palatine Hills Estate Winery is the feature winery all this month (July 2012) in our Savvy Selections wine of the month club. Like this wine? Subscribe & it’ll be delivered to your home or office!

Savvy Selections wine of the month club
Featuring Colaneri Estate Winery

- April 2012 -

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

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

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

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

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

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


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

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

Cheers & Enjoy! - Debbie & Savvy Team
Savvy Company

debbie@savvycompany.ca

Colaneri Estate Winery

Presented by Sommelier Derek Vollrath

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

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

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

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

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

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

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

A Sister now watches over ...

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

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

Savvy University - Italian Wine Styles 101



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

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

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

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

~ Savvy Sommelier Tasting Notes ~

Fumioso Bianco VQA 2009
$24.95

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

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

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

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

Corposo VQA 2009
$18.95

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

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

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

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

Insieme VQA 2009
$34.95

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

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

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

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

OPTIONAL WINE: Profondo Mistera VQA 2010
$29.95

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

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

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

~ Recipes to Enjoy with your Savvy Selections ~

With Colaneri Estates Fumoso Bianco …

Super-Stuffed Tenderloin

From Men’s Health Nutrition Guide
Serves 4

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

Method:

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

With Colaneri Estates Corposo …

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

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

Method:

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

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

With Colaneri Estates Insieme …



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

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

Method:

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

Cheers & Enjoy this month’s Savvy Selections!

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

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

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

Method

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

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

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

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

Method

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

 Method - Brown Butter Sauce

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

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

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

Method

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