Fielding Estates Winery
Presented by Savvy Sommelier Gina Wohlgemuth

It is easy to find people who are interested and enthusiastic about wine.  In my experience, there are few more passionate about the wine industry than winemakers and those who run the day to day operations at the burgeoning wineries.  This is exactly the case with Fielding Estate Winery in Niagara – the staff is always friendly, available to chat about their wines and eager to share their stories. 

Situated on the Beamsville Bench atop of the Niagara Escarpment, the main building, known as ‘The Lodge’ is an impressive structure made entirely of cedar post and beam design, with large windows overlooking the vineyards and a stone fireplace, creating a welcoming feeling.  The Fielding family wanted to make winery visitors feel ‘at home’ during their experience at their winery.  The large Muskoka chairs at the entrance of The Lodge are often occupied with people enjoying the view of the surrounding vineyard and tall treed forest. “Our friendly approach to enjoying wines and a cottage-like atmosphere is intended to be make our guests feel like they are relaxing on a lakeside deck or cozying up by the fire with a glass of wine in hand on a cold winter night. We wanted our visitors to feel like they are sipping extraordinary wine in the company of good friends”, explains Heidi Fielding, Hospitality Manager (another words: she runs the place!)

Winter months in The Lodge
You might wonder what goes on at a winery during the early part of the new year.  Fielding’s winemaker, Richie Roberts, reports that they are currently in the midst of tasting through all of the red wines in barrels from the 2008 vintage. Richie is faced with the job of deciding how each wine will end up - bottled on its own or blended?

In the cellar, the reds from the 2009 vintage have been moved from stainless steel tanks into oak barrels. At this point of the winemaking process, the wines are naturally going through malo-lactic fermentation (winespeak: the conversion of naturally present stronger malic acid into softer lactic acid – this process makes a wine appear softer feeling in the mouth). Meanwhile, the aromatic whites of 2009, such as Riesling and Pinot Gris, are being cold stabilized (more winespeak: the technique whereby harmless tartrate crystals – looks like sea salt - and small protein molecules precipitated out of the wine by quickly chilling the wine while in stainless steel tanks), then filtered before the wine is headed for the bottling line.

I asked Richie to comment on the cooler-than-normal and rain that we experienced this past spring, summer and fall and how it affected the grapes. Richie reported, “Fielding invested a substantial amount into their vineyards – we employed a variety of new horticultural techniques to control the crop yield.  The vineyard team were particularly attentive to the grape’s growth in order to help achieve the quality of fruit we were hoping for.”  And with the style of wines that Fielding makes, such as their dry, crisp Riesling, Pinot Gris, Chardonnay and light to medium bodied Pinot Noir wines, summers like last year’s give them better results compared to exceptionally hot and dry years. 

Whatever the weather brings to the grapes, Richie, akin to many winemakers, feels that “wines should be true to the place and vintage that they came from – that wines shouldn’t try to emulate something they weren’t meant to be.”   He’s been following this practice at Fielding for over two years.  When asked of his favourite wines to make, he says without hesitation: Riesling.  “It can range in styles from incredibly dry to intensely sweet. We even have sparkling Riesling. Additionally, white blends are a personal favorite as Richie considers them a challenge. 

It is hard to believe, that this May marks Fielding’s fifth anniversary – and they have plenty to celebrate!   In addition to five years in business they have received numerous wine awards and most recently, best label design at the Ontario Wine Awards for their new label introduced 2007 - the one that you hold in your hands.  And just last month, Fielding’s Merlot 2007 VQA was declared Canada’s top Merlot at the prestigious Canadian Wine Awards.  

“I was absolutely ecstatic when I got this news”, remarked Richie, “I consider this the most important wine competition & I am thrilled to be recognized – and was proud that we scored higher than any Merlot from BC!”  Congratulations to everyone at the winery! 

 ~ Savvy Sommelier Tasting Notes ~

Fielding Estates Fawnsbrook Gewürztraminer VQA 2008, $24.95

Tucked away in the slopes of the Beamsville Bench (aka Niagara Escarpment) is a small parcel of vines that produces grapes with exceptionally concentrated flavours.  The fruit was hand harvested and sorted, ensuring that only the best grapes were selected for this premium white wine.

Savvy Sommelier Tasting Notes: Medium straw in colour, this fully fragrant wine fills the nose with sweet spice, lychee fruit, candied orange and dried apricot.  It has a rich and silky mouth feel with concentrated and lengthy flavours echoing the aromas.

Suggested Food Pairing: This excellent Gewürztraminer would go well with spicy ethnic dishes such as Indian curries – try your hand at Gina’s Tandoori Chicken recipe below, Thai dishes or even Mexican favourites.

Cellaring: Enjoy now or cellar for up to five years.

Fielding Estates White Conception VQA 2008, $18.95

This is the first white blend for Fielding Estate and a medal winner at the 2009 Canadian Wine Awards.  Crafted with five different aromatic grape varieties that were each vinified (winespeak: made) separately.  Richie experimented with several blends of varying proportions then had his team taste the candidates blind until this masterpiece was created.  The name of the wine was inspired by the winery’s Jack Rabbit Flats Vineyard which was once a very popular – as Richie puts it “parking spots” - among the locals. You know what he means – nudge nudge!

Savvy Sommelier Tasting Notes: The complex nose offers a wide range of aromas from floral to fruit, white flowers, pears and citrus.  There are notes of sweet spice and toast.  It is rich and refreshing at the same time with a lingering, distantly sweet finish. 

Suggested Food Pairing: This wine would pair with many dishes.  Some to consider might include vegetable risotto, chicken with a cream-based sauce or if you don’t feel like fussing in the kitchen, uncork it with your favorite cheese pizza or Gina’s Deluxe Mac and Cheese recipe.

Cellaring: Best enjoyed now, but Richie predicts that it will cellar well up to four years.

Fielding Estates Cabernet Syrah VQA 2007, $24.95

From the stellar 2007 vintage comes this flavourful blend of Cabernet Sauvignon, Syrah with a splash of Cabernet Franc.

SOMMELIER TIP: Any sediment or particles noticed in the wine is normal as it was bottled without fining (winespeak for the process of clarifying wine by adding one or more particular agents to it prior to bottling.  As these agents slowly settle to the bottom, they carry with them unwanted yet harmless particles that are suspended in the wine) or filtration.

Savvy Sommelier Tasting Notes: Concentrated aromas of blackberries, cassis and sweet smoke greet the nose with notes of leather and cedar.  It is medium bodied with smooth tannins and flavours of blackberries, cassis and vanilla.  These flavours fade gently in the medium to long finish.

Suggested Food Pairings: Enjoy this wine with almost anything beef or pork, roast, hearty stew and wintertime barbeque – to tempt you Gina shares with you her husband’s hands down favorite rib recipe.

Cellaring: This wine is drinking well now but can be cellared up to five years.

OPTIONAL WINE: Fielding Estates Merlot VQA 2007, $44.95

To share the excitement of their medal standing as Canada’s top Merlot, Heidi & Richie have extended to Savvy Selections subscribers FIRST dibs on this award winning Merlot. The wine will not be available at the winery until later this summer.

Savvy Sommelier Tasting Notes: This is a BIG wine.  Dark cherry in colour with full, concentrated aromas & tastes of blackberry, plum, cherry, clove & vanilla. Soft tannins that linger into a smooth medium-long finish. A delicious wine that is easy to drink on its own - food not required.

Cellaring: This big red wine can be enjoyed now – Richie recommends to decant it for 3-4 hours before enjoying. Or cellar for up to 5 years.

Special Order Only: This wine is available to Savvy Selections subscribers (and your friends) at any time by ordering directly through Debbie.  Simply contact her or 613.851.1785 to make the arrangements for your special delivery.

~ Recipes to enjoy with your Savvy Selections  ~

 With Fielding Estates Gewürztraminer…

 Tandoori Chicken
A favorite recipe from Gina’s kitchen.  She recommends to prep the ingredients the day before to allow the spices to work their magic.  The cooking time is quick and easy. 

INGREDIENTS

6 chicken legs with thighs (or 12 boneless thighs if preferred)

1.5 cups plain yogurt

2 Tbsp. corn starch

2 cloves garlic, minced

1 Tbsp. grated fresh ginger

1 Tbsp. curry powder

¾ tsp. each ground coriander, cumin and tumeric

¾ tsp. each hot pepper flakes, paprika and salt

¾ tsp. packed brown sugar

½ tsp cayenne pepper

METHOD

In medium bowl, combine all ingredients (except chicken) well.

Remove skin from chicken.  Cut 1/8 inch deep slits, 1 inch apart diagonally across meaty sides.  Arrange meaty side up in baking dish and pour marinade over.

Refrigerate 24 hours, turning occasionally.

Remove chicken from marinade and arrange on foil-lined baking sheet, leaving space between each piece and covering each piece with sauce.

Bake at 425 F for 35 minutes (less time for boneless chicken) or until golden and juices run clear.  Broil 6 inches from heat for about 2 minutes or until crisp.

Serve hot with steamed basmati rice and green vegetables.

With Fielding Estates White Conception…

Audrey’s Deluxe Mac & Cheese
From Rebar Modern Food Cookbook
Serves 10

This version of comfort food is loaded with garlic, fresh herbs and a crispy crust.  You can vary the 4 cups of cheddar with a mixture of Fontina and Mozzarella or Asiao and Monterrey Jack.

INGREDIENTS

6 c. dry pasta such as rotini or penne rigate

¼ c. olive oil

1 large yellow onion, minced

2 tsp. salt

8 garlic cloves, minced

1/3 cup chopped fresh oregano

2 Tbsp. chopped fresh thyme

½ c. chopped Italian parsley

¼ c. butter

3.5 c. milk

1/4c. unbleached flour

4 c. grated aged white cheddar

4 c. fresh breadcrumbs

1 c. grated Parmesan

½ c. pine nuts

METHOD

Cook pasta in boiling, salted water until just done.  Strain and toss with a light coating of olive oil.  Set aside.

Meanwhile, heat 1 Tbsp. olive oil in a small skillet and sauté onion for 5 minutes.  Add half the minced garlic, ½ tsp salt and sauté until the garlic turns golden.  Transfer to a small bowl and stir in half of the chopped herbs.  Set aside.

Next, make a roux for the sauce.  Gently heat the milk and keep it warm.  Set a saucepan over medium heat and melt the butter.  Sprinkle in flour and whisk constantly as the flour and butter turn golden.  Gradually add the warm milk and 1 tsp. salt and whisk thoroughly.  Heat until the sauce thickens.  Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts.  Season to taste.

Finally, make the topping.  Combine the breadcrumbs with the remaining garlic, herbs, Parmesan, pine nuts, ½ tsp. salt, plenty of cracked pepper and the remaining 3 Tbsp. olive oil.  Mix thoroughly.

Pre-heat oven to 350 F.  To assemble, combine the noodles and cheese sauce in a large bowl and mix well.  Pour into an oiled 8 x 12 inch baking dish.  Scatter the topping over the entire surface, working some of it into the noodles.  Bake uncovered until golden and bubbly (about 45 minutes).  Serve hot.

With the Fielding Estates Cabernet Syrah…

Mike’s Barbequed Ribs

Gina’s husband Karl is a huge rib fan.  Two years ago, he came home with this recipe and all others were tossed aside.  He says these ribs are THE best!

Serves 4 to 6

INGREDIENTS

4 lbs. pork rib racks (back ribs preferred but side ribs okay)

1-2 Tbsp. of your favourite dry rub or barbeque seasoning (we use “Club House La Grille Montreal Steak”)

12 thin slices fresh lemon

water

Sauce

1 c. ketchup

½ c. red wine or balsamic vinegar

¼ c. packed brown sugar

1 small onion, finely chopped

2 Tbsp. Worcestershire sauce

2 tsp. prepared mustard

1 tsp. chili powder

¼ to ½ c Frank’s Original or Durkees hot sauce (quantity based on desired spiciness – we’ve omitted it from time to time – sometimes too much heat for the kids - and even without the kick, the rib sauce is equally delicious.)

METHOD

Preheat oven to 325 F.  Rub or sprinkle ribs with barbeque seasoning, if using.  Arrange ribs, meat side down or on edge, in a large roasting pan, overlapping as necessary to fit.  Place lemon slices on top of or (preferably) between rib racks.  Pour water into the pan to a depth of 1 cm.  Cover the pan with lid (or foil if no lid available) and roast in oven for 2 hours.

Meanwhile mix all sauce ingredients except the hot sauce in a small saucepan.  Bring to a boil, reduce heat and cook 20 minutes at a simmer.  Remove from heat and add the hot sauce if using.  Mix well.

When ribs are done, remove from oven and place on platter.  Brush liberally with the sauce and place on preheated barbeque grill at medium heat.  Excessive heat will cause the sauce to burn so reduce flame if necessary.  Cook for about 20 minutes, turning and brushing with the sauce every 3-4 minutes.  When done, ribs should be slightly charred but not burned.  Remove from grill, brush lightly with more sauce and serve.

Cheers & Enjoy this month’s Savvy Selections!

Savvy Selections wine of the month club
Featuring Frogpond Farm Winery
Canada’s wineries delivered to your doorstep

With the increasing focus on fresh, local ingredients, the ‘100 Mile Diet’, and healthy food choices, what better way to launch into 2010 than with the wines of Frogpond Farm - Ontario’s only certified organic winery.  With a well-established reputation for well-made wines, Frogpond is leaping ahead with an expansion to their wine portfolio – new grape varieties from a newly purchased vineyard that has recently been certified organic.

Frogpond Farm is located on a quiet road near Niagara-on-the-Lake. Savvy Sommelier Susan Desjardins stopped in to visit with the enthusiastic owners, Jens Gemmrich and his wife Heike Koch. Heike recalls that she and Jens came to Niagara on a summer ‘holiday’ after Jen’s brother Martin bought property in Niagara to establish a grape nursery operation.  “I can remember helping graft grapevines in Martin’s basement”, recalls Heike.  Enchanted by Niagara, Jens came back for an extended stay to help his brother.  So began Jens’ dream of moving his family from Germany to Canada and establish his own winery.  Heike took some convincing but they eventually emigrated in 1994.

While working as a winemaker at a local winery, Jens kept his eye out for a farm that would suit his young family as well as fulfill his dream of his own vineyard and winery.  In 1997, he planted his first vines – Merlot and Cabernet Franc – on the 10-acre property. Soon afterwards, he planted Riesling – honouring his German roots.  With notions to break ground as a pioneer and commit his new business to both organic viticulture and viniculture is consistent with the couple’s commitment to their children, their terroir (property) and on a larger scale the environment.  With the release of their first vintage in 2001, they launched Frogpond Farm as a unique alternative for consumers seeking an organic choice among Canadian wines. We were proud to feature Frogpond Farm to Savvy Selections subscribers in 2006.

When Martin recently decided to stop farming, Jens and Heike had the opportunity to expand their business and production to include the new property named “Martin’s Vineyard”.  Since the land was already planted to vines, they began cultivating the property organically and in three years received organic certification. 

To get a taste of all of their hard work, we are delighted to feature wines from both properties:

·         2008 Vidal VQA

·         2007 Cabernet Franc VQA

·         2007 Cabernet/Merlot VQA

We hope you enjoy bringing in the New Year with these unique Savvy Selections.  Let us know how you enjoyed the Frogpond wines, as well as the recipes our Savvy Selections tasting panel picked to enjoy with the wines. 

Want more Frogpond wines? 
It is easy – simply call on us to arrange an order for you.
Heads up: the 2007 Cabernet/Merlot is in limited supply….it is anticipated to be gone by March.

Cheers & Enjoy!

- Debbie & Savvy Team

Frogpond Farm Winery
Presented by Sommelier Susan Desjardins

Jens and Heike are passionate and committed to their land as both grape growers and wine makers.  “As organic farmers, we’ve learned to move away from the approach of always being ‘in control’ of nature.  We consciously work on creating a healthy environment for the vines to flourish. With trust in nature and our patience, we have been awed by the ability of the natural environment to remedy imbalances and heal itself”, proudly explains Heike about their winery. 

At Frogpond Farms, they are pioneers and leaders of organic viticulture (winespeak: grape growing) and winemaking in Niagara. As their business has evolved over the years, they are pleasure to see other wineries in the region adopting organic practices.  Some wineries choose to proceed with certification while others simply use organic growing strategies to enhance the health of their vineyards.  Frogpond, however, is the only winery currently to vinify (winespeak: to make wine) its grapes organically.

What does being an organic winery mean?
There is a difference between wines made with organically grown grapes, and wine vinified organically with organically grown grapes.  The former wines are made with grapes grown following the principles of organic agriculture.  These include the use of only natural fertilizers (no synthetic herbicides, pesticides, fertilizers or chemicals of any kind), more labor intensive management, often including hand harvesting, and lower crop yields so the vines are not stressed.  In addition to using only organically grown grapes, the wines are vinified following very specific requirements defined by Canadian Organic Standards regulations.  The critical aspects of organic winemaking are:

- no synthetic additives, for instance in fining

- no genetically modified yeast, bacteria or enzymes

- restrictions in the levels of sulfites used to preserve the wine and then found in the completed wine

- use of only certain permitted substances in the winemaking process or for cleaning the winemaking facilities. 

For individuals who feel they may have a sensitivity or allergy to sulfur or to synthetic chemicals, organic wines are a great choice.

Confused yet!?!  As more ‘organic’ wine and food labels appear on the market, it’s often difficult to know what you are actually buying.  Certification is a provincial responsibility, so standards are not necessarily consistent across the country.  In Ontario, you want to look for products “certified organic” by an agency such as the Organic Crop Producers & Processors (OCPP) - which certifies Frogpond wines.  The Canadian Food Inspection Agency (CFIA) has stepped into the breach to some degree, establishing standards and requirements for wines sold across Canada.  To concur, Frogpond will be adopting the new CFIA designation on their labels. Look for this identity: biologigueCanadaorganic.

Always up for a challenge, Heike and Jens have expanded their organic winery business by tripling the size of their acreage under vine.  This allows them to broaden their portfolio of wines and enables them the ability to craft quite different styles of wine arising from the different terroir of their properties.  For instance, “Martin’s vineyard” has two definite sections. One area is composed of heavy clay soils and is situated near some thick bush that shelters the land and traps the heat in the summer. The soil keeps the vines in check, but the additional heat allows the fruit to ripen more and may possibly extend hang time (winemaker speak: ripening time on vine). In comparison, the other section comprises of lighter, sandier soils.  Here, the vine roots reach grow deep, drawing minerals into the grapes which, when vinified, create a vibrant, fruity and more elegant style of wine.  When you visit Frogpond Farm, sample the Cabernet Franc from the original vineyard and compare it to the wine made from Cab Franc grapes on the new property – they are remarkably different, although grown in the same appellation.

Want to try something completely unique?  You can even drink it before lunch!  Enjoy the same health benefits of red wines in the non-alcoholic, pure grape juice produced by Jen’s brother Martin Gemmrich at Niagara Juice Company.  Aptly named - Gesundheit (meaning good health) – can be ordered directly from Savvy Company.

As they say in Germany…Prost (Cheers)!

 ~ Savvy Sommelier Tasting Notes ~

Frogpond Farm Vidal VQA 2008, $12.00

Vidal is a grape varietal usually associated with Ontario’s famous ice wines.  This particular dry crisp white wine is produced from 5 year old vines grown on heavy clay in ‘Martin’s Vineyard’.  The soil structure helps keep the vines in check and fruit yields low and optimizing the fresh fruit flavors.  

This wine was just released in December – perfectly timed to be included in the Savvy Selections. Enjoy!

Savvy Sommelier Tasting Notes:  Pale gold, this bright wine has floral aromas and those of tree fruits (can you find yellow plums, peaches and ripe apple?). These fruit aromas carry through into the flavors, riding on a refreshing seam of acidity.  The finish is long, crisp and citrusy.

Suggested Food Pairing: This easy drinking wine will pair well with firm cheese, light appetizers, white fish, roast chicken or the Pork Chops with Herbes de Provence recipe Susan selected to enjoy with this wine.

Cellaring:  Made to enjoy now!

Frogpond Farm Cabernet Franc VQA 2007, $17.00

The grapes for this wine come from the lighter soils of Jens’ newly certified vineyard. Both this wine and the Cabernet/Merlot (the other Savvy Selections red wine) were aged in large oak casks, adding both body and flavor without overwhelming the aromas and flavour of the fruit. While visiting the winery, Susan found it interesting to compare the 2006 Cab Franc from Jens’ original vineyard side-by-side with a taste of this wine.  The 2006 vintage was more structured and robust, while Susan and the Savvy Selections tasting panel found the 2007 more fruity and delicate. 
Yin & Yang, perhaps!

Savvy Sommelier Tasting Notes:  A deep ruby red, the 2007 vintage beckons you with aromas of ripe berries, cherries, sweet spices and a hint of red licorice.  Medium-bodied, the wine balances sweet berries (raspberries and blackberries perhaps?) with fresh acidity and perceptible tannins.  It has a persistent finish with hints of toasty oak. Delicious! .  

Suggested Food Pairing:  This wine will pair well with chicken or veal dishes with a rich mushroom sauce or with roast salmon with autumn vegetables.

Cellaring: Drinking well now, the wine could cellar for a couple of years.

Frogpond Farm Cabernet Merlot VQA 2007 $16.00 (500ml)

From the outstanding 2007 vintage – considered by many winemakers as a Gift from Mother Nature - this red wine has been flying off the shelves at Frogpond Farm.  Susan wanted to make sure that there was enough of this wine for our Savvy Selections subscribers to enjoy!  Winning silver at the Royal Winter Fair, this blend of Cabernet Franc and Cabernet Merlot is from Jen’s original vineyard, where the combination of sandy loam underlaid with heavy clay produces a wine of complexity and structure. 

Savvy Sommelier Tasting Notes:  Our Savvy Selections tasting panel loved everything about this wine - the structure and its balance.  It’s opaque and inky appearance, plush fruit aromas with subtle hints of leaf and vanilla.  The bold flavors engulf the palate with tastes of blackberry, blackcurrant, dark fruit cake and cracked black pepper.  It is full bodied and velvety, with all the components in harmony on the long warm finish.  This wine has limited availability…if you want more, be sure to call on us to help you stock up!

Suggested Food Pairing: Enjoy with grilled fillet mignon with pan-fried mushrooms, charcuterie, or the Beef Fondue recipe that we offer on the following pages.

Cellaring: You will definitely want to taste this wine now to determine if you want additional bottles to cellar for another 3-5 years.

~ Recipes to enjoy with your Savvy Selections ~

With Frogpond Farm Vidal…

Pork Chops with Herbes de Provence
From Call of the Flame, ATCO Blue Flame Kitchen
Serves 4

Ingredients
¼ C fresh lemon juice
2 Tbsp olive oil
2 Tbsp finely chopped green onion or shallot
1 Tbsp honey
1 tsp finely grated lemon zest
2 tbsp herbes de Provence, crumbled
¼ tsp salt
4 thick boneless pork loin chops

Method

1.      To prepare marinade, combine all ingredients except pork in a heavy zip-lock plastic bag.  Add pork and squeeze bag to coat pork with marinade; seal bag.  Let stand for 30 minutes.   

2.      Remove pork from marinade; discard marinade.  Grill pork over low heat on natural gas BBQ until done, about 20-25 minutes for ¾” thick chops.

3.      This recipe can also be made with pork tenderloin, which may be grilled or oven roasted.   

With Frogpond Farm Cabernet Franc….

Fragrant Chicken with Mushrooms
From The Globe and Mail, Lucy Waverman
Serves 4-6

Ingredients
8 boneless, skinless chicken thighs
3 Tbsp flour, seasoned with salt & pepper
2 Tbsp olive oil
2-4 cloves garlic, peeled & chopped
½ C carrots, chopped
1 onion, chopped
½ tsp dried thyme
1 bay leaf

1 1” piece of orange peel
1-2 C dry red wine
1 C chicken stock
1 Tbsp tomato paste
2 Tbsp brandy (optional)
1 8 oz. package cremini mushrooms, sliced and sautéed in butter or olive oil
2 Tbsp chopped parsley

Method

1.   Trim fat from chicken & coat lightly with seasoned flour.  Heat oil in large skillet on medium heat.  Add chicken & fry 3-5 minutes each side or until golden.  Remove from skillet.  

2.   Add onion, carrot & fry until onions begin to turn color, about 3 minutes.  Then add garlic, stir in thyme, bay leaf & orange peel.  

3.   Add wine, stock, tomato paste & brandy to skillet.  Bring to boil & cook 3 minutes.  Return chicken to skillet.  Cover & simmer gently 20 minutes.  Add mushrooms & cook 5-10 minutes longer, until juices run clear.

4.   Remove chicken & veggies.  Raise heat to high and reduce stock for 3-5 minutes or until slightly thickened.  Season as desired with salt & pepper & pour over chicken.  Garnish with parsley. (Depending upon how much wine used, you may not have to reduce the stock.)

Savvy Selections wine of the month club
Featuring Black Prince Winery
Canada’s wineries delivered to your doorstep

This month brings royalty to the Savvy Selections featuring Black Prince Winery from Prince Edward County.  If you have not visited yet, ‘The County” is an easy weekend getaway 2 to 3 hour drive from Ottawa or Toronto, Ontario.  With rolling countryside, large farms, quaint Loyalist architecture, orchards, vineyards and the white beaches of Sandbanks Provincial Park on Lake Ontario.

The County has become Canada’s fastest growing wine region boasting 17 wineries awaiting your visit. Hand in hand, more boutique inns and gourmet restaurants are opening with renowned chefs from the Toronto area moving from the bustle of the city to the leisurely pace of the towns of Picton and Bloomfield.  The County has been settled for centuries and there is evidence of grape growing as early as 1850. In fact, local history notes that a winemaker from the County won a medal and diploma at the 1867 International Exhibition in Philadelphia. 

Not surprising then, that wine lovers are flocking to build their dream of a winery in this picturesque area.

We are excited to feature one of County’s wine industry pioneers - Black Prince Winery. This is indeed a dream of wine die-hards that became reality when the winery opened its doors in 2003.  In this month's Savvy Selections, we feature:

- Chardonnay VQA 2007 – a crisp, refreshing wine - perfect as a summer sipping wine

- Melon de Bourgogne VQA 2008 – a unique white wine that was just released in time to be included in the Savvy Selections

- Cabernet Franc Reserve VQA 2007 – an impressive red wine that is growing in popularity & winning awards!

Fire up your BBQ, set out the deck chairs, uncork a bottle of wine and read this Savvy e-Zine blog, about the winery’s connection with the Opimium Society, the story of the name and its crest. As always, you will find our Savvy Sommelier tasting notes and summer recipes chosen to pair with your wines.

Stock up for the summer…

Summer entertaining requires plenty of good wine on hand.  Rather than fighting traffic to shop, have an assortment of wines delivered to your home or office by calling on Savvy Company to make the arrangements for more bottles of your favorite Black Prince wines or bottles from previously featured wineries in the Savvy Selections.  It is that easy!   Put us on speed dial! Savvy Company 613-SAVVYCO (728-8926)

Visiting wine country this summer?

Our Savvy Sommeliers continuously travels and we compile lists of ‘must visit’ wineries with wine recommendations and tips on restaurants to include in your trip.  Let us before you head off to any wine regions across Canada, call on us to map out your trip and to arrange a special tour of the winery for you.

Cheers!

- Debbie
Follow me: www.twitter.com/savvydebbie

Introducing....
Black Prince Winery

Presented by Sommelier Susan Desjardins

Standing on the sun-drenched deck of the Black Prince Winery, sipping a glass of Chardonnay (included in your Savvy Selections) and admiring the just-budded vineyards in the distance, the winery’s general manager Geoffrey Webb, pointed out to me that the warm temperatures of late April brought on bud break sooner than usual. Spoken like an avid gardener, “there’s still a risk of frost through to the full moon”. You can’t control the weather, yet, Geoff has taken all possible measures to produce 100% Prince Edward County wines that express the local terroir as well as the typicity of the varietal. 

Originally from Montreal, Geoff attended Queens University and often visited Sandbanks Provincial Park to windsurf. He established a wine business in Toronto that led him to meet John Sambrook – the general manager of the Opimian Society.

Geoff was invited to get involved in several aspects of Opimian Society including finding a vineyard to invest in when the Society repatriated an investment it had made in a vineyard in Napa, California.

Formerly a horse farm, the 50-acre property is now the location of Black Prince Winery with a gently rolling south-facing slope where the vines are planted in deep sandy loam over limestone. The existing farm buildings were transformed into winery operations and there are have plans for new buildings in the near future. 

As one of the pioneers in the County, much experimenting was required to figure out what grapes would grow best.  When the vineyards were first planted in 2002, varietals included Pinot Noir, Riesling, Chardonnay, Cabernet Franc, Marechal Foch, Vidal and Chambourcin.  After a few years, it was decided to tear out the Pinot Noir and Riesling vines.  “We just couldn’t get the quality of wine we wanted from these grapes”, explained Geoff. 

In addition to grape varieties, weather plays a huge part in the winemaking.  For many varietals, the County tests their hardiness.  As we wandered through the vineyard, Geoff explained to me that all of the work in his vineyards is done manually, so that vigilance can be maintained during the growing season and the quality of the grapes can be maintained through harvest. Unlike other wine regions in Ontario, after harvest, winemakers have one more job to do before wine.  The vines are “hilled up” (grape growing term: buried under a foot of soil) to protect them from the harshness of winter. 

In an excellent vintage like 2007, when growing conditions throughout the spring, summer and fall, the grapes were healthy with high flavor concentration, and winemakers left the fruit hang on the vines to optimum sugar levels.  In 2008, the warm dry late summer weather compensated for the wet conditions in spring and early summer. Winemakers are used to working with Mother Nature to grow the best wine possible in the vineyard before harvest.

Since inception, Black Prince had a consulting winemaker.  Originally, from California, but more recently they have benefited from the expertise of a Niagara-based consultant, who is transferring knowledge to the local associate winemaker, John Fricker.  John is an award-winning amateur winemaker turned professional involved in winemaking in the County for many years.  

John monitors the Black Prince vineyards, and works closely with the growers who supply grapes for the other labels produced by Black Prince in their winery site - Harwood and Bella Vigne. This co-operative concept helps incubate new wineries. Geoff is enthusiastic with this approach as it provides the opportunity to showcase the terroir of other areas of the County with wines made from grapes of smaller growers who have yet to established their own wineries.  “We get excellent quality from these partner vineyards, and our winemaker is actively involved in the management of their vineyards.  We’re proud of our slogan – one winery, many terroir.”

Another addition to terroir, is the arrival of a cooper (winespeak: barrel maker) in the County.  Excited to make wine with County grapes barrel aged in County oak, Black Prince purchased 5 of 6 available County oak barrels and are currently aging a reserve Chardonnay.  Geoff offered me a barrel sample- mark my word, it promises to be a beautifully balanced wine. Be on the watch for it in a few years.

About the regal name…

Geoff explained that the owners wanted something linked to Prince Edward.  After searching in the history books about all of the royal “Prince Edwards”, they settled on Edward the Black Prince, who was a successful military commander and ruled over a large section of Aquitaine, France – an area that included Bordeaux – a perfect wine connection! 

You may be interested to know that the Black Prince winery escutcheon, like those of yore, depicts the history of its founders.  In the top left and bottom right quadrants pertain to the Opimian Society, while the top right and bottom left quadrants recognize the founders and the families which have contributed to the success of Black Prince Winery.

~ Savvy Sommelier Tasting Notes ~

Savvy Sommelier Tasting Notes: A lovely pale gold, this dry wine has delightful aromas of ripe fruits, with a hint of pineapple and citrus.  The fruit flavors are carried through on the palate with a refreshing acidity.  The wine is well-balanced with a crisp finish.

Suggested Food Pairing: Served well-chilled, this medium-bodied wine will go well with smoked salmon, a chicken salad, or a light cream-based dish.  Or, sip it on it’s own as you enjoy the lazy days of summer on your backyard or cottage deck!

Cellaring: No need to wait…this wine is ready to drink now.

Black Prince Melon de Bourgogne VQA 2008, $16.75 

We are excited to hear what you think of this unique wine.  To our ‘savvy’ knowledge, only two wineries in Ontario craft a Melon de Bourgogne – and both are from the County!

When we first tasted the 2007 vintage of Black Prince’s Melon de Bourgogne, we were impressed with this lush wine – and so was everyone else who tasted it, as it is now sold out.  With some arm twisting and sweet talking (wink-wink), we convinced Geoff to release the just-bottled 2008 vintage first, to you, our Savvy Selections subscribers! 

2008 was a challenging vintage all around, with heavy rain in the early summer, yet the winemaker has done an outstanding job creating this unique white wine. 

Savvy Sommelier Tasting Notes: Also known as Muscadet, Melon de Bourgogne is most commonly grown in the Loire Valley of France.  However, it has found a home in Ontario, partly due to its winter hardiness, and to its ability to “let the terroir sing”, to quote Geoff Heinricks (author of A Fool and Forty Acres a great book about the history of the Prince Edward County as well as first-hand recounts of the trials and tribulations establishing a vineyard in this new region).  Our Savvy Selections tasting panel found Black Prince’s Melon to be aromatic and fresh, with hints of honey, melon and citrus.  Bright citrus and apple peel carry through on the palate of this medium-bodied wine.  Hints of pithy grapefruit and minerality bring a cleansing and pleasant bitter note to the long finish.   

Suggested Food Pairing: made from grapes grown by the sea in France, and in this case by the Lake Ontario in the County, this wine is ideally paired with seafood.  To keep it local, enjoy the wine with the Fifth Town Artisan Cheese Cape Vesey cheese from the County, or a creamy Sauvagine cheese from Québec.  During my tour of the County this spring, I enjoyed tasty crab cakes at the Merrill Inn, and the owners have kindly (yes, more arm twisting and sweet talking was involved…what we do for our subscribers!!) provided the recipe below.

NOTE! Since this wine was literally just bottled in late May, we recommend you don’t open it for 4-6 weeks so that it has a chance to recover from “bottle shock” (winespeak for the change in the wine having quietly rested in tanks for months then moved onto the bottling line & shipped from the winery).  Chill & enjoy it this summer.

Black Prince Cabernet Franc Reserve VQA 2007, $15.75 

To produce this approachable Cabernet Franc with softer tannins, the grapes were lightly pressed, the free run juice was captured separately and then blended back into the pressed juice.  The result is a wine that was recognized with a Grand Champion award at the Royal Winter Fair, as well as a Bronze Medal at the Finger Lakes International Wine Competition. Bravo!

Savvy Sommelier Tasting Notes: A bright ruby hue, this Cab was a favorite amongst our Savvy Selections tasting panel for its ripe cherry aromas and hints of red peppers, sweet herbs and spices.  Made with 100% County grapes from the spectacular 2007 vintage, the flavors include red cherry, pepper…and even roasted red peppers!  The wine is well-balanced, with moderate acidity and integrated tannins.  The fruit and pepper notes carry through on the medium-long finish.

Suggested Food Pairing:  This wine is ideally paired with barbequed or roasted red meat, such as lamb, or with herbed roasted pork.  Enjoy with the exotic recipe we offer below: Lamb with Garlic & Dark Chocolate Sauce.

Cellaring: This wine is drinking well now, but could be appropriate for short-term (1 or 2 years) in the cellar.

Listen to CBC Radio interview about the award this wine won

~ Recipes to enjoy with your Savvy Selections ~

With Black Prince Chardonnay…

Argentinean Garlic Chicken with Corn, Tomato & Parsley Salsa

Adapted from the Ottawa Citizen
Serves 6

Ingredients

For the salsa:

1 bunch (~2 C) Italian parsley leaves, chopped
½ shallot, finely chopped
2 cloves garlic, minced
¼ c white vinegar
1 tsp dried oregano, or to taste
5-6 drops Tabasco sauce
¼ tsp ground pepper
½ c olive oil
1 pint cherry tomatoes, roasted
2 c corn kernels (from can, drained, or cut from fresh cobs)

For the chicken:

1 tsp each pepper, dried oregano, finely chopped garlic, ground cumin (optional)
1 Tbsp olive oil
6 boneless, skinless chicken breasts

Method

1.     First, cut the tomatoes in half, place on baking sheet cut side up, drizzle with olive oil, and roast in oven at 375F for about 30 minutes.

2.     Meanwhile, to make the sauce, in a food processor, combine the parsley, shallot, garlic, vinegar, oregano, Tabasco, pepper.  Process until finely chopped.  With motor running, slowly add oil and process until well blended but with coarse texture.  Pour into a bowl.  Stir in the corn kernels.  Once the tomato halves have cooled, add them and stir.

3.     To prepare the chicken, combine the pepper, oregano, cumin, garlic and olive oil.  Brush each chicken breast with these ingredients.  Grill on BBQ 3-5 minutes each side, or until chicken is not pink inside.

4.     Serve the parsley sauce on the side or spooned over each breast, along with small roasted potatoes.  Enjoy with Black Prince’s summer crisp Chardonnay!

With Black Prince Melon de Bourgogne…

Merrill Inn’s Crab Cakes
Recipe kindly provided by Chef Michael Sullivan, Merrill Inn
Serves 6 (12 2 oz. patties)

Many thanks to Amy Shubert, owner and innkeeper at the Merrill Inn for providing
this delicious recipe which we enjoyed during our stay.

Ingredients
1 lb. crab meat
½ C white bread crumbs
1 stalk celery, diced
½ red pepper, diced
½ medium onion, diced
1 egg, beaten
1 tsp Old Bay Spice (or ½ tsp Cajun spice) cheese
pepper, to taste
Dash of lemon juice
2 Tbsp olive oil
1 Tbsp butter

Method

1.   Sauté peppers, onion, celery and Old Bay Spice in 1 Tbsp oil until soft.

2.   Stir in bread crumbs followed by crab meat.  Add egg and mayonnaise, pepper and lemon to taste.
Chef’s tip: Don’t stir too much to avoid breaking down crab meat. 

3.   Refrigerate immediately for about 1 hour.

4.   Form the mixture into 2 oz. patties (2 ½ ” wide by ¾” thick).

5.    Preheat oven to 400F.  Preheat a cast iron pan with a light coating of vegetable oil on medium heat until the oil just starts to smoke.  Place patties in the pan.  Add a small piece of butter and gently sauté for 1 minute.  Place the pan in the preheated oven for 4-5 minutes.  Take the pan out of the oven, turn over the patties, and brown the other side on the stovetop over medium heat.

6.    Serve 2 patties over mixed dressed greens. Garnish with Cajun mayo if desired.

Pop quiz: How many wineries do you think there are…
…in Canada?
…in Ontario?
…in Niagara?

There are new wineries to discover all the time (I have received invitations to three grand openings this summer).  On the flip side, few are closing their doors, while acquisitions take place, so with all of this movement in the industry, the numbers to answer the quiz question are only approximates.  There are over 300 wineries across the country in seven provinces.  As you may know from being a subscriber to the Savvy Selections, in Ontario, there are three bustling wine regions - Prince Edward County, Niagara & Pelee Island – that are home to 150+ wineries. Niagara represents approximately 120 wineries. These are impressive numbers for an industry that has really only broken ground in the last 25 years.  Despite my frequent visits to Niagara, I have yet to visit every single winery – a feat that might finally happen this summer.

When I discover a winery with a wonderful story, down to earth people involved and incredible wines, I look forward to introducing the winery to our Savvy Selections subscribers. This is exactly the case when I discovered this month’s featured winery - 13th Street Winery.

This month’s Savvy Selections features:

- Sandstone Vineyard Chardonnay VQA 2006 – an impressively well made elegant white wine

- Cabernet Rosé VQA 2008 – with one sip you will fall in love with this summer sipper

- Wismer Vineyards Syrah VQA 2006 – hands down a favorite of our tasting panel

In this Savvy e-Zine (blog version) that accompanies the shipment of handpicked wines by our Savvy Sommeliers, read below about how a delicious homemade butter tart jump-started my discovery of this boutique winery.  And as always, you will find Savvy Sommelier tasting notes and interesting recipes chosen to serve when you pop the cork on these bottles.

Want to stock up your cellar with summer sipping wines?
If you would like to order 13th Street Winery wines or wines from previously featured wineries in the Savvy Selections, simply call us on 613-SAVVYCO (613-728-8926).  It would be our pleasure to organize a delivery of wines for you.

Planning a trip to wine country?
The Savvy team of Sommeliers continuously travels & we compile lists of ‘must visit’ wineries complete with 'must try' wine recommendations and even our favorite restaurants.  Let us before you head off to any wine regions across Canada and we will share our list with you.  Or, call on us to map out your trip and to arrange a special tour of the winery for you.

Cheers & enjoy!

Debbie
Follow me: twitter.com/savvydebbie

Introducing...13^th Street Winery

 Presented by Savvy Sommelier Debbie Trenholm

Q: What happens when a lawyer and three engineers get together?

A: They decide to start a winery - of course!  This is in fact the humble beginnings of 13^th Street Winery back in 1997. 

The common threads that weaves four men – Ken, Gunther, Erv & Herb - together was their experience as grape growers & award winning amateur winemakers.  Known as the ‘Original 4’, each had small vineyards, a passion for creating premium quality wines, yet they were looking for a place to produce their wines.  As they were crafting wines in small quantities, it became apparent that they could pool their resources to collectively share the latest equipment & vineyards all the while perfecting their winemaking skills together under the same roof & same winery name.

A small grey non-descript industrial looking building located on 13^th Street quickly became the beehive of activity. There was always someone there tinkering away on equipment or checking their wine. This place was a popular meeting point where family & friends would drop in to chat & leave with bottles of wine.  Every once in a while, a tourist would enter into this seemingly ‘secretive place’ & be wowed with an adhoc tasting. “Still to this day, locals say – you guys must be new – or - why have I not heard about you before?” states Peter Bodnar Rod, Sales Director, Marketing & Hospitality.  This is baffling as they have been making wines for the past 12 vintages (winespeak: years).

When your paths lead you to this small winery, you will be warmly welcomed & treated to a delicious sampling of wines made from estate grown grapes. Peter explains, “The Original 4 did not want to make wines for the masses.  Rather, their focus was to hand craft premium quality wines that showcased the terroir & the climate.”  Twelve years ago, talk of terroir was considered ‘geek speak’ or ‘avant guard’.  It has only been in the last few years that the appreciation & understanding of terrior has become mainstream.

Another mark that the Original 4 where ahead of their time was their sparkling wines. Taking into account their engineering backgrounds, making sparkling wines fascinated them with the chemistry of the winemaking process as well as the intricate equipment. Over the years, they have fine tuned their craft & now create not one, but three impressive sparkling wines each year (two of which were made available especially for our subscribers on request). There are only a handful of wineries across Canada who include a sparkling wine (no less three!) in their portfolio.

A new chapter…

After 10 years, the Original 4 decided it was time to move onto new adventures in their lives. In September 2008, the winery was sold to two families who were deeply rooted in Niagara businesses. The Whitty family have been growing fruit & selling their produce at Whitty Farms for 101 years, spanning three generations. The Mann family are grape growers as well as own several car dealerships. Together, they lend their combined business, marketing & agricultural experience to grow this winery into its next chapter. While owners have changed, the one thing that remains constant is Herb Jacobson’s involvement as one of the Original 4 & head winemaker.

Infamous butter tarts…

I may have discovered a new winery, yet I also was treated to the best homemade butter tarts at Whitty Farms.  Doug & Karen Whitty kindly welcomed my visit with a pecan butter tart as we wandered through their farmers market located on the corner of 7th and 4th Avenues (take the QEW to 7th Street) in St Catherines. Everything grown on the family farm is available here fresh from their fields.

A new address, yet same name…

A full expression of the land – this has been the core of everything at 13^th Street Winery . With the new owners, this has not changed. In fact it will be experienced even more now when you visit the new winery. Unlike other winery sites in the area, the 25 acre property is dotted with working greenhouses full of juicy strawberries & ripe tomatoes. A few steps away is the converted heritage farm home, now respectfully transformed into the winery’s tasting room.  When I visited this property under construction last spring, this site reminded me that winery owners are first & foremost farmers with a delicious way to share the fruits of their labour. Mark your calendar - the winery’s grand opening will be July 15th & it is only one reason to make the trip to Niagara this summer.

Enjoy your discovery of 13th Street wines!

Cheers!

~ Savvy Sommelier Tasting Notes ~ 

13th Street Winery Sandstone Estate Chardonnay VQA 2006, $18
13^th Street makes two different Chardonnays that both show the finesse of the winemaking team.  An elegant & well made wine that you will forget that it has been finely aged in barrels.

Handcrafted in Small Lots: Only 160 cases made (less than 2000 bottles)

Savvy Sommelier Tasting Notes: Light to medium bodied, with a slight yellow gold colour & delicate aromas of pear, nutmeg & light toast waft from the glass. The taste is a combination of toasted almonds & citrus (lime perhaps?). Well balanced with a refreshing acidity in the finish. Delicious!

Suggested Food Pairing: A general rule of thumb is the body of the wine should give you an idea of the weight of the food served.  As this one is light to medium bodied, hard cheeses (parmesan, pecorino, gouda), fish & seafood dishes would be ideal.  Poached fish with toasted almond butter, seared tuna steak or salmon wrapped in phyllo pasty. Below you will find a modernized recipe for the classic Coquille St Jacques combining the ingredients of cheese & scallops.

Cellaring: No need to wait.  Just chill & enjoy.

13th Street Winery Cabernet Rosé VQA 2008, $16
You are in for a treat – this wine sold out quickly last year & I wanted to make sure that we planned for the winery’s feature so that I could share this spectacular rosé with you.

Note that the bottle sports the winery’s new label.  How is that for being hot off the press???

Handcrafted: With the overwhelming popularity of last year’s Rosé that quickly sold out, more was produced this year.  550 cases made (6600 bottles)

Savvy Sommelier Tasting Notes: A medium bodied wine with salmon colour & intense aromas of cherry & wild strawberry. When you take a sip your mouth fills with luscious flavours of wild strawberries & rhubarb (the light acidity).  Smooth on your tongue, well balanced & refreshing.  I bet that you will thank me for including this wine in your trio!

Suggested Food Pairing: I hummed & hawed whether this wine needed any food to pair with or simply suggest to chill & enjoy a glass on its own. To serve with a meal, pack a picnic, or pour a glass to accompany spicy Asian or sushi. I scoured my recipe books to find the perfect recipe – Rasta Pasta - a signature dish at Stone Face Dolly’s Restaurant in Ottawa.  Hope you like it!

  Cellaring:  Enjoy before summer is over. 

Handcrafted in Small Lots: Only 166 cases made (less than 2000 bottles).

Savvy Sommelier Tasting Notes:  Styled in the French fashion, this medium bodied red wine was a hands down favorite of the Savvy Selections tasting panel when we sampled the 13^th Street’s red wines. The colour reminded us of a bowl full of fresh red cherries.  The cherry factor carries through into the aromas with characteristics of freshly cracked pepper & a dash of fresh herbs (rosemary & thyme perhaps?). Leave the wine for a few moments & the aromas change hinting to freshly cut pomegranate…still loaded with cherry notes. Cherry prevails on the taste along with black plums & a delicious heat on the finish

Suggested Food Pairing: Fire up the BBQ to serve with homemade lamb burgers, grilled vegetables or pork tenderloin.  If you are taking a break from BBQing, then the hearty Goat Cheese Gnocchi with Red Pepper Coulis recipe would be a great match.

Cellaring: Already 3 years old, it is ready to be enjoyed now. If you rather stash this bottle away, it can be cellared for another 2 to 3 years. As the wines age, the cherry aromas, flavours & the tannins will continue to mellow. 

~ Recipes to enjoy with your Savvy Selections ~