Wine made with honey? Only at Rosewood…
Savvy Selections wine of the month club
features Rosewood Estates Winery & Meadery
Canada’s wineries delivered to your doorstep
We all know that wine is made with grapes, sometimes other fruits, yet did you know that wine can be made with honey too? This month’s featured winery Rosewood Estates Winery & Meadery located on the Beamsville Bench (Niagara Escarpment) wowed our Sommelier tasting panel with outstanding wines and meads (wines made with honey). Savvy Sommelier Wayne Walker was eager to interview Rosewood’s winemaker Natalie Spytkowsky. After they chatted on the phone for what seemed like an hour, Wayne quickly called me to share his new knowledge about mead. The first words out of his mouth was “Wow, Natalie is a really cool person”. It is fascinating people like Natalie who we like to introduce you to with your Savvy Selections each month and they look forward to meeting you when you visit their winery.
Natalie has been a long time friend of Savvy Company since she was one of the first winemakers we featured in a winemaker’s dinner event in 2005. At the time she was the winemaker at Angel’s Gate Winery making impressive aromatic white wines (Angel’s Gate was a Savvy Selections featured winery in January 2006). A few years later, she hopped the fence (literally – Rosewood is right next door to Angel’s Gate) to help professional beekeepers, Renata and Eugene Roman, build Rosewood Estates into a winery and a meadery.
In the attached Savvy eZine, Wayne gives you a Mead 101 (see page 
as well as an interview with Natalie about her approach of making wine as naturally as possible - natural yeast is one of her secret ‘ingredients’.
In your Savvy Selections, you will find these delicious wines that WOWed the Savvy Selections tasting panel:
- Rosewood Gewürztraminer VQA 2008
- Rosewood Chardonnay Reserve VQA 2008
- Rosewood Pinot Noir VQA 2008
OPTIONAL: Ambrosia Grand Reserve Mead 2006
Enjoy honey?
Rosewood’s honey is delicious and whenever I am in Niagara, I make a point to visit Rosewood to stock up on wine, mead & jars of their honey. If you would like to try their honey too, just let me know and I will arrange to have it…delivered!
You rarely find Rosewood wines at the LCBO
There is a cult like following of Rosewood’s wines and with their limited supply of 5000 cases, their wines sell out fast. When you have a Rosewood favorite and you would like additional bottles, simply call on me to arrange a special delivery for you. Likewise if after reading all about Rosewood’s meads you would like to try them – Wayne HIGHLY recommends Ambrosia (see page 4), “It’s like nothing I have ever tasted before”, call on me to arrange a special delivery for you.
Cheers & Enjoy the rest of your summer!
- Debbie & the Savvy Team
Rosewood Estates Winery & Meadery
Beekeepers & Winemakers Create a Sweet Deal
“Renata and Eugene Roman purchased 40 acres of land in 2000, which is now home of Rosewood Estates Winery and Meadery. Their goal was to start a small-batch artisanal winery and meadery. This property is located on prime Beamsville Bench terroir. At Rosewood, 15 acres makes up the planted vineyard; approximately 2 acres is for the apiary and the rest is part of the beautiful forested area of the Niagara Escarpment.”
This is how Rosewood Estates identifies itself - a small-batch winery and meadery. As Winemaker, Natalie Spytkowsky tells it, wines and meads are all about “small and natural”. This philosophy is what allows selective hand harvesting of grape clusters, extensive sorting of grapes to get the best of crop and whole cluster pressing of grapes in gentle cycles. There is no crushing. Grape clusters go straight to the tank and are allowed to settle in cold temperatures. As much as is possible, Natalie naturally ferments the red varietals (winespeak: juice of single grape varieties) rather than introducing commercial yeasts. She explains that it takes more time to complete the winemaking process, but in six or seven months after fermentation, it is her opinion that “the wine opens up better and shows more richness and complexity”. Of course this winemaking approach takes passion, patience and commitment.
Small tanks (5,000 litres) and production around 5,000 cases allows for more care and more exacting monitoring of processes. The Chardonnay Reserve for example that is one of this month’s selections is part of a 4 barrel production. A great example of the Rosewood philosophy in motion! (Rosewood Gewürztraminer, also a selection this month, just won a Gold Medal at the 2008 Cuvée Competition - considered as the Academy Awards of Ontario wines.
The meadery side of Rosewood takes on the same philosophical and practical approach. A second generation beekeeper, Eugene Roman realized a teenage dream by teaming up with Natalie to produce mead (honey wine). Mead is made by fermenting honey and water. There are three apiaries attended by the Romans that are positioned throughout the Beamsville Bench. As you might expect, the bees are busy travelling throughout the region. Natalie explains to me that one bee will visit one million flowers to produce one pound of honey. It may fly a distance as far as 4 times around the world collecting the raw materials for honey. Just think of all the choices it has in the Niagara wine and fruit region?
Rosewood puts all its talents together when it makes meads like Mead Noir and Mead Blanc where the juices from grape varietals like Gewürztraminer and Pinot Noir are used instead of water with the honey. This is known as ‘pyment’ and it takes advantage of the properties of both the honey and the wine.
Savvy Selections is offering you what I consider is the ‘la crème de la crème’ this month by making Ambrosia (an ancient style mead) available on request. I hope you like it as much as the Savvy Selections tasting panel did.
Set on the natural clay loam of The Bench, Rosewood is on a wind protected site, good for the grapes and good for the bees. The Romans have just bought another parcel of land on 20 mile bench to expand its artisanal efforts.
As for the future?
Natalie says, “We are staying on track. We like where we are right now. Our size is fine. We have more control over our vineyard than larger operations and we grow 100% of our own grapes (and honey).
“None of our wines will be a clone of its former self. Everyone here is a piece of the puzzle that makes our wines and meads. For us this generates passion which in turn generates creativity”,explains Natalie. “The spirit of Rosewood is ‘Passion Grows Here!’”
And I think that passion is palpable and drinkable!
Here’s to Rosewood’s wines & meads.
Enjoy your Savvy Selections!
~ Savvy Sommelier Tasting Notes ~
Rosewood Gewürztraminer VQA 2008, $18.00
The grapes for this wine were harvested from the Wismer vineyard near Balls Falls in Vineland. A state of the art Euroselect Destemmer equipment which destems with less vibration and trauma was used on the hand-harvested crop. Gently pressed then fermented in stainless steel tanks, the juice is soaked with the skins for 48 hours to extract colour, flavor and aromatics.
Savvy Sommelier Tasting Notes: This wine establishes itself as very aromatic with very pleasant experiences of lychee, tropical fruit and rose dust. The aromas transfer to the same strong flavours on the tongue with the addition of stone fruits and sweet spice. All this is delivered in a honeyed texture characterized by subtle sweetness and balance. The long finish accentuates the power of this wine’s profile.
Suggested Food Pairing: This wine has the answer to some very difficult pairing problems! Hot dishes like Pad Thai and Indian curry – are spicy & have exotic ingredients that are best with a wine with low acidity and good fruit structure. This Gewürztraminer is perfect for exactly that reason! Moving away from spicy foods to cheeses – you may already experienced the difficulty of matching hard and soft cheeses with a single wine. Because of its texture and fruit profile, this Gewürztraminer easily handles with the hard and soft cheese matching issue: soft Boursin from France, the exotic hard Garrotxa from Spain or Wensleydale from England are all a perfect companion with a glass of this wine. Various ages of good old Canadian Cheddar shine! Fruit glazed ham and stuffed pork chop with bacon and Gouda are dynamite.
Cellaring: Drink now at 8C to 12C. Short term cellaring 12 to 18 months is possible, but you don’t want to loose the aromas or fruit flavours that will be compromised if you cellar this wine too long.
Rosewood Reserve Chardonnay VQA 2008, $25.00
The grapes for this wine were hand harvested and hand sorted in the winery – a lot of fingerprints involved in making this wine. An interesting note on the processing of these grapes is that they are picked and sorted and pressed in clusters. Battonage (winespeak: regular stirring in the tanks) is done to keep the yeast in suspension and add to the luxurious mouth feel and texture of the wine.
This is a special treat for our subscribers as only 4 barrels were produced of this wine.
Don’t wait too long to contact us if you want more.
Savvy Sommelier Tasting Notes: Elegant and sophisticated, this wine is both refreshing and creamy. It has all the characteristics of a modern-day Chardonnay with its yellow pear, ripe pineapple aromas with a long creamy finish that belies the French oak aging by offering up vanilla, nutmeg and coconut for barrel flavours instead of more woody offerings. The combination of fruit and texture makes it the perfect choice for white wine drinkers who need a choice for more full-bodied foods like steak or blackened dishes.
Suggested Food Pairing: The freshness in this wine makes it a great wine to have with fish and pastry. Fish pies and fish cakes would be outstanding. Shellfish in white sauce or poached salmon along with chicken, pork or pasta in a creamy sauce would also match well. Cheese-based salads like Caesar or chicken salads with stone fruits or tropical flavours will explode in your mouth with this wine.
Cellaring: Could be cellared for 3 to 4 years, but it really begs to be enjoyed now at about 15C.
Rosewood Pinot Noir VQA 2008 $18.00
Another crop hand-harvested from the Wismer Vineyard, the grape clusters were lightly pressed after 4 days of cold maceration where the juices were naturally released from their own weight. To finish this process, a very light pressing was done, followed by 10 months of aging in French oak barrels.
Savvy Sommelier Tasting Notes: This wine was released just in time to be featured in Savvy Selections. As Wayne stated during the Savvy Selections tasting panel, “This wine has almost everything anyone could want in a Pinot Noir.” It is delivered with finesse and femininity. Sweet cherries, ripe strawberries, spice, mocha and freshly picked morels are on the nose and the palate. These experiences are completed by a soft, sweet wood and red fruit finish transported on a light to medium body. Good acidity and soft tannins complement a very enjoyable wine.
Suggested Food Pairing: With its fruit and acidity, this wine would work well with creamy sauces and spicy seasonings. Leaner meats like veal, chicken, turkey or wild game bird would work well. Earthy flavours (truffles, wild mushrooms, mustards, coriander and horseradish), sweet spices (clove, cinnamon, nutmeg), sweet vegetables (beets, carrots, carmelized onions, bell peppers) and mild or creamy cheeses (Brie, Camembert, Havarti, Jack) as well as natural stocks and sauces that include butter all work well with this wine. A medium rare rack of lamb rubbed with Rosemary is a great match!
Cellaring: Drink now or cellar for up to 5 years.
OPTIONAL WINE: Rosewood Ambrosia Grand Reserve Mead 2006 $36.00 (375 mL)
Our Savvy Selections tasting panel sampled 3 of Rosewood’s meads and were blown away by Ambrosia. Sommelier Wayne Walker sums it up: “Ambrosia was like nothing I have ever tasting before – an incredibly delicious smooth & unique wine.”
Savvy Sommelier Tasting Notes: Full bodied, rich & warm is the best way to begin to describe this unique wine. Straw yellow in colour, aroma and tastes of fresh ripe stone fruits (think nectarine, peach) orange marmalade, sweet spices, white flowers and clover. A honeyed texture with a long pleasant finish that lingers on the tongue with one of the sweetest wood flavours that you will ever experience. “There is no other taste quite like it”, states Wayne.
Suggested Food Pairing: If you have a sweet tooth, you will enjoy this mead with aged cheeses, patés, foie gras and fruit or nut based desserts. On the sweetness level it is only a 10 – compared to icewine that is usually in the 30’s
Cellaring: Already aged 4 years – it will continue to last in the cellar, but don’t resist the temptation – enjoy it now.
~ Recipes to enjoy with your Savvy Selections~
Thai Red Lentil Curry
The kitchen of Loethe Khonmen (Wayne’s son-in-law)
Serves 4-6
Ingredients
2 cups red lentils
1 large onion, diced
1 Tbsp. vegetable oil
2 Tbsp curry paste
1 Tbsp curry powder
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tsp white sugar
1 tsp minced garlic
1 tsp ginger root, minced
1 (14 oz) can tomato puree
Method
Wash the lentils in cold water and place in a pot with water. Cover and simmer until lentils are tender. (add more water if needed)
In a large skillet or saucepan, caramelize the onions in vegetable oil.
Combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a mixing bowl. When onions are cooked, add mixture to onions and cook over high heat 1 to 2 minutes.
Stir in tomato puree and reduce heat allowing curry base to simmer until lentils are ready.
Drain lentils when ready. Mix curry base into the lentils and serve immediately.
With Rosewood Estates Reserve Chardonnay….
Fish Pie
From Jamie’s Ministry of Food Cookbook, Jamie Oliver
Serves 4-6
Ingredients
Sea salt and freshly ground black pepper
4 lbs. potatoes
1 carrot
2 sticks celery
150g good cheddar
1 lemon
½ fresh red chili
4 sprigs fresh flat leaf parsley
300g salmon fillets
300g undyed haddock fillets, skin off, bones removed
125g king prawns, raw, peeled
Olive oil
Handful of good spinach, chopped
2 ripe tomatoes, quartered
Method
Preheat oven to 400F and bring a large pan of salted water to boil. Peel the potatoes and cut into 2 cm chunks.
Add potatoes to water and cook for about 12 minutes.
Into a baking dish or earthenware dish, coarse grate celery, carrot and cheddar. On fine side of grater, zest from the lemon, the chili and the parsley leaves and stocks.
Cut salmon and haddock into bite=sized chunks and place in tray with prawns. Add spinach and tomato. Mix well.
Drain potatoes, return to pan add good ‘lugs’ of olive oil and a pinch of salt and pepper. Mash until smooth then spread evenly over top of fish and grated vegetables. Place in preheated oven for 40 minutes or until crispy and golden on top. Serve piping hot.
With Rosewood Estates Pinot Noir…
Creamy Pasta with Turkey, Mushrooms and Old Cheddar
Recipe from the kitchen of Dairy Goodness
Serves 4
Ingredients
2 cloves garlic finely chopped
1 8oz package of mushrooms
1 tbsp butter
½ cup white wine or chicken broth
1/3 cup 35% whipping cream
¼ cup milk
2 cups diced cooked turkey
Salt and freshly ground pepper to taste
1/3 lb Aged Canadian Cheddar, shredded
4 cups cooked long pasta
½ cup sun-dried tomatoes, cut in strips
3 tbsp chopped fresh parsley
2 tbsp toasted pine nuts
Method
1. In a large frying pan, melt butter over medium heat and cook garlic and mushrooms 3 to 4 minutes. Set pan aside at this point.
2. Deglaze pan by adding wine and bring to a boil. Add cream, milk, mushrooms, turkey, salt and pepper. Simmer for a few minutes without boiling.
3. Set aside 1 oz of cheese for garnish. Add remaining cheese to pan and melt over medium heat, stirring well.
4. Add cooked pasta, tomatoes, parsley and pine nuts. Stir well, heat through and serve immediately sprinkled with cheese.
Cheers & Enjoy this month’s Savvy Selections!
More about Mead
Courtesy of Rosewood Estates website
What Is Mead?
Mead (also known as Honey Wine) is made from the fermentation of honey and water. Honey is flower nectar collected by domesticated honeybees (apis mellifera). Honey is a remarkable product which contains a complex mixture of sugars, enzymes, proteins, organic compounds and trace minerals. These compounds give honey its distinctive flavor and aromas. These carry over into mead production and lend a distinctive flavor to the finished mead.
Mead was the first fermented beverage enjoyed by modern mankind. Mead first showed up as a beverage almost 10,000 years ago. It is a deep part of human history and a link to our forefathers. In ancient Greece, Hippocrates used mead as a tonic. Vikings believed that honey and mead had magical properties and were a gift from the heavens (Valhalla). In Celtic tradition, no wedding was complete without a mead toast to the young couple…FOR A SWEET MARRIAGE. It has been claimed that the word honeymoon comes from a tradition where a newly married couple drank mead for a full moon to ensure a long life and a happy marriage. We find it an intriguing and historical product which links us to human history.
Honey - Nature’s Original Sweetner
At Rosewood, we produce and sell natural un-pasteurized honey on the Estate. Our busy bees Apis mellifera – fly the Beamsville Bench and Twenty Valley to gather nectar from the flowers to produce sweet golden honey for your enjoyment.
Honey is known to provide us with many health benefits and provides instant fast burning energy. Honey can be used extensively in cooking from making smoothies to honey baked hams.
Have a look at their new look!
Savvy Selections wine of the month club
Featuring Chateau des Charmes Estate Winery
Canada’s wineries delivered to your doorstep
December is now in full festive season. Our team of Sommeliers certainly know that December is here, our calendars are chock-o-block with private and corporate event bookings of Sommelier led wine tastings, lunches and dinners. And the phone is ringing off the hook with people arranging subscriptions to Savvy Selections as gifts.
Call on us anytime for a special wine event or gift of wine. Wine Gift Hotline: 613.SAVVYCO (613.728.8926)
This month’s Savvy Selections wines were selected in a different fashion. For the first time in 4 years (not sure why it took us this long!), we invited to all of our subscribers to participate in the Savvy Selections tasting panel. Many thanks to Julie, Denise, Ward and Doug who were up for the challenge of the hard work! One November evening this ‘Fab Four’ together with Savvy Sommelier Wayne Walker, sipped, swirled & spitted (did they really?) an assortment of wines this month’s featured winery - Château des Charmes. Reportedly, everyone had fun, yet they took their jobs seriously as they assessed all of the wines, discussed their attributes then selected the wines that were delivered to you. This time, starting with eight wines and deducting to only three – it was a tough job, but they were game to do it.
Watch for an email invitation to participate in the Savvy Selections tasting panel in mid-January.
In this month’s Savvy Selections, we are delighted to feature the new brand recently launched by Château des Charmes. They are a household name for many and we are showcasing some very special wines this month:
- Sauvignon Gris VQA 2008
- Viognier VQA 2007
- Cabernet Franc VQA 2005
- Equuleus VQA 2007 – optional wine on request
- Savagnin Icewine VQA 2006 - optional wine on request
We love to hear from you about this month’s selection. Let us know how you enjoyed the wines, as well as the matching recipes. If you would like to order more of these wines or others from previous Savvy Selections, simply contact us.
Looking for a special occasion to visit Niagara this winter?
Icewine Festival is just around the corner. During the weekends of January 15 to 17 and 22 to 24, Vintage Hotels and Château des Charmes have partnered to put together a fantastic line up of events and packages celebrating Icewine. More information at http://www.chateaudescharmes.com/Icewineact09.pdf
Cheers & Enjoy the holidays!
Debbie & Savvy Team
Château Des Charmes Winery
by Savvy Sommelier Wayne Walker
“New world excellence. Old world tradition.”
Directed and rewarded by this mantra since 1978, the Bosc family (Paul Sr and his wife Andrèe – on right, along with Paul Jr and his wife Michèle – on left) represents a winemaking tradition comprised of six generations. Started in the 1840’s in French Algeria, the Old World tradition migrated to ‘New World’ in the 1950’s when Paul Bosc Sr made Ontario his new home.
A graduate of winemaking school at the University of Burgundy - Dijon and an experienced Alsatian winemaker, Paul Sr began his quest in the New World working for a large winery in Niagara. In 1978, he began his own venture by growing grapes on 50 acres of the St. David’s Bench (located along the base of the Niagara Escarpment). The faith Paul Sr. had in Niagara’s climate became a significant turning point in the evolution of Niagara as a wine region. His expertise and influence on the growth of the area is remains highly regarded by new winery owners.
Château des Charmes carries on a vine breeding program focused on growing and selecting Noble grape vines from the winery’s designated nursery plots in their vineyards, constantly experimenting with Niagara growing conditions. Over the years. Paul Sr has developed fuller and hardier vines to assist in the production of fine Niagara wines. Gamay ‘Droit’, is a grape variety that discovered in his nursery. He noticed the rootshoots of one Gamay vine growing straight up (rather than branching out). Intrigued, he propagated the vines and ended up nurturing them for 20 years only to discover that he had ‘grown’ a new form of Gamay vine - one that the Château now has exclusive international plant breeder rights. This is heralded as Canada’s first vinifera (winespeak: native grape variety)
Château des Charmes has a large presence and a grounded history in Niagara, but according to Paul Jr. the winery “… is not just brick and mortar, it’s another member of the family. A lot of blood, sweat and tears created this impressive volume and space and this helps us to never lose sight of its human quality. My father and I make decisions for our immediate and extended families every day (120+ staff during the peak season). We never lose sight of our responsibility to consider Château des Charmes as a way of life for all of us. It has a central sparkle that we get up every morning to polish - like a diamond.
Like father like son, Paul Jr continues, “My father gave us a great advantage as a pioneer and a seminal figure in the development of the Niagara wine industry, yet I am weary that we have been in the New World (of Niagara) for more than four decades. We don’t rest on our laurels. We must be open to change and innovation.”
This side-by-side evolution of the ‘Old’ and the ‘New’ changed and shaped the new winery’s branding and labeling. The iconic architecture of the Château, Paul Jr explains, “now shares a regional terroir concept on the winery’s logo. It pays homage to Niagara by giving a better sense of place by using outlining the hillscape of St. David’s Bench in the background.”
And as for new innovations? You will see that on the back label, sports a square QR Code (Quick Response Code) near the barcode. This is leading edge technology. By using the decoding software on a new cell phone, the code will convert and reveal a website on your cell phone providing more information about the wine including winemaking processes, growing conditions, recipes, critiques, recent awards won and cellaring notes. If you want to try it, download the free software download for QR Codes on chateaudescharmes.com Château des Charmes is the first winery in North America adopting QR Codes technology. “But,” Paul Jr. humbly notes, “we won’t be the last.”
Innovation? Indeed.
Pioneering? Absolutely.
“New world excellence. Old world tradition.” A great mantra for a well rooted winery.
~ Savvy Sommelier Tasting Notes ~
Château des Charmes Sauvignon Gris VQA 2008 $19.95
This unusual blend wine benefits from the citrus and mineral experience of Sauvignon Blanc grapes combined with the smooth texture and tropical flavours of Pinot Gris.
Savvy Sommelier Tasting Notes: Straw to pale yellow in colour, the tasting panel enjoyed the pear, melon, citrus and sweet honeyed flavours of this medium bodied wine. As Ward put it, “this wine offered a comfortably sweet experience.”
Suggested Food Pairing: Serve this wine chilled at about 8 to 11C. It’s a wonderful sipper or can be paired with a variety of white meats - chicken or turkey. Shellfish, fish or soft cheeses will offer a delicious pairing.
Cellaring: No need to wait…this wine is ready to drink now. It can cellar for up to 2 years at 10C but be careful not leave it too long as it will lose its characteristically fruity flavour.
Château des Charmes Viognier VQA 2007, $25.95
Viognier is one of the noble grapes of the Rhône region renowned for its intense aromatics and flavours of stone fruit. Unlike in Europe where it is primarily seen as a blending grape, in North America it has become a favourite in its own right. Think you have seen this grape variety before? In October’s Savvy Selections featuring Peninsula Ridge we included their Viognier.
Savvy Sommelier Tasting Notes: A hands down favorite of the Savvy Selections tasting panel, the peach, almond, floral and melon aromas of the nose are carried on a creamy texture of apricot, citrus and almond on the tongue. Viognier is one of Doug’s favourite wines and this one in particular impressed him with the added dimensions of warmth and complexity. What do you think?
Suggested Food Pairing: Ideally paired with lighter fare, it shows very well seafood pasta, sushi, grilled white meats (try the Porkchop, Apple & Butternut Squash recipe below), salmon in a cream sauce or a simple plate of Brie and crackers.
Cellaring: This should be enjoyed now. Like all Viogniers, aromatics and finish dissipate with time. Chill this white a little more than usual to 7C for serving and storage. This will help the flavours and aromas endure.
Château des Charmes Cabernet Franc VQA 2005, $25.95
The Old World Bordeaux style of this wine was immediately evident to the tasting panel. Denise, Ward and Julie noticed its pleasures were not lead by its fruit profile, but were more balanced by the texture and barrel flavours evident in the wine. Like Viognier, Cabernet Franc is typically a blending grape in Bordeaux-styled wines, yet in cooler climates, such as in North America, it flourishes and has become one of Ontario’s more prolific and desired wines. If you have a sweet tooth, Cabernet Franc crafts as a very tasty red icewine. Outside of Ontario, this grape variety can be discovered as a blending grape in Cabernets, Bordeaux, Meritage or Super Tuscans.
Savvy Sommelier Tasting Notes: Ruby garnet in colour, Denise was impressed with its silky texture that brought with it not only the typical raspberry and spice, but licorice flavour as well. Ward noted how its barrel flavours were rounded into sweet smoke and vanilla. Doug commented on its subtle minerality and long finish.
Suggested Food Pairing: The Fab Four tasting panel all agreed that older cheeses, grilled, red meat and game would be great matches for this wine. Let’s not forget tomato based pasta dishes! Have fun with our festive Christmas Turkey Pasta recipe below - it’s another way to enjoy turkey over the holidays.
Cellaring: This wine is drinking well now, yet it will continue to develop in the bottle for 5 to 10 years. The panel tasted the 2007 Cabernet Franc too and realized the softening effect of the extra 2 years of aging in the 2005 vintage.
Optional additions to your Savvy Selections
Two remarkable wine discoveries
During our tasting panel, we discovered two of Château des Charmes signature wines that we just HAVE to bring to your attention to consider adding to your Savvy Selection wines. Simply put, these wines were breathtaking.
If after reading these tasting notes you would like to order these special wines, simply contact Debbie on 613.728.8926 or debbie@savvycompany.ca and she will make the delivery arrangements for you. We would not want you to miss out!
Château des Charmes Equuleus VQA 2007 $40.00
Just released last week (Debbie got the first bottle!) this is the Château’s signature red wine. Only crafted in spectacular years – 2007 certainly fit that bill – this wine honours Paul Sr’s passion for winemaking and Arabian horses. Named after the Little Horse star constellation that is visible in the night sky during harvest time, this blend of 50% Cabernet Sauvignon, 25% Cabernet Franc & 25% Merlot, simply an outstanding red wine.
Savvy Sommelier Tasting Notes: This wine shows that Ontario can definitely make BIG red wines. Concentrated aromas and tastes of black plum, figs & black liquorice with notes of smoke and a long finish.
Suggested Food Pairing: Simply put, this wine is begging to be enjoyed with the finest cut of beef – whether you roast, BBQ or sear it, keep this wine for that special dinner with all of the trimmings….including candles!
Cellaring: This wine has just been bottled and may still be experiencing bottle shock. It is recommended to hold until mid December or cellar as it has robust aging potential and will evolve over the next 5 to 15 years.
Château des Charmes Savagnin Icewine VQA 2006
What is Savagnin? It is a rare grape, grown in the Jura region of France, where they make dry wines. The local specialty is Vin Jaune, a Sherry-style oxidized wine that can last upwards of 50 years. Back to Savvy Selections: the Bosc family originally made dry wines from this grape variety, but has now decided to produce the first ever Icewine.
The result? Medium to full body; it offers good amounts of fruit and acid, more along the lines of a refined Riesling Icewine rather than the typical Vidal Icewine.
Savvy Sommelier Tasting Notes: Sumptuous and exotic! An incredible, complex marmalade, Mandarin orange, lemon and toffee experience that lasts forever. Evenly proportioned, intense, thick, sweet and opulent are the only superlatives the panel could generate. The fruit flavours, sweetness and acidity are well balanced on the palate. If you buy and try this wine, we’d like to receive your tasting notes! Drop us an e-mail so we have something to say besides Mmmm…
Suggested Food Pairing: ABSOLUTELY GREAT on its own. It has the capacity to stand up to and enhance sweet, full-textured desserts. Citrus desserts can render a rare bittersweet experience. Bring on the chocolate the tasting panel demanded!
Cellaring: This wine can be cellared, but Santa would be very disappointed if this gift weren’t very served soon!
$75.00
As has become a tradition for the last couple of years, we offer you the option of including a dessert wine with your Savvy Selection in December. This signature wine is not only unique to Canada, but to the World. It left the tasting panel speechless! Ahhh…, ohhh… and Mmmm… were the only responses that could be heard. We soon learned why it has a 90+ rating by professional wine critics.
~ Recipes to enjoy with your Savvy Selections ~
With Château des Charmes Sauvignon Gris…
Almond-Crusted Stuffed Chicken
Serves 4
Ingredients
4 boneless, skinless chicken breasts
2 oz. brie cheese, sliced
4 dried apricots (finely chopped)
½ c. sliced almonds
1 tsp minced fresh rosemary
1 tsp coarse salt
1 tsp freshly cracked pepper
½ c. fresh bread crumbs
1 egg lightly beaten
1 tsp butter
1 tsp olive oil
Method
Preheat oven to 375F.
Cut each breast in half like an open book.Arrange brie slices over chicken, sprinkle with apricots, ½ of the almonds, rosemary, salt and pepper. Close each breast and press around the edges to seal.
In a shallow dish, combine bread crumbs and remaining almonds, dip chicken breasts in egg then dredge them in crumb mixture, pressing to coat completely.
In large oven-proof skillet, melt butter and oil over medium-high heat. Cook chicken about 3 minutes until golden brown, then bake in oven about 15 to 20 minutes to cook through.
Serve with seasonal vegetables
Enjoy!
With Château des Charmes Viognier…
Porkchops with Apples & Butternut Squash
From Bravo! The Best of Bridge Cookbook
Serves 4
Ingredients
1 ½ cup of unsweetened apple juice or cider
1 Tbsp honey mustard
1 Tbsp maple syrup or liquid honey
1 Tbsp cider vinegar
Salt & pepper to taste
1 Tbsp vegetable oil
4 pork chops
1 Tbsp butter
1 large leek (or onion) sliced thinly
½ small butternut squash, peeled & grated (or cut into match sticks) – about 2 cups
2 red apples (unpeeled), thinly sliced
Chopped fresh parsley for garnish
Method
In a medium bowl, whisk together apple juice, mustard, maple syrup, cider vinegar, salt and pepper. Sprinkle pork on both sides with salt and pepper.
In a large skillet, heat oil over medium heat. Cook pork for 4 to 5 minutes per side until browned and just a hint of pink remains inside, while juices run clear when pork is pierced. Transfer to a plate and keep warm.
In the same skillet, melt butter over medium heat. Sautée leek and squash for 2 minutes or untilsoftened. Add apples and juice mixture. Bring to a boil. Reduce heat, cover and simmer for about 5 minutes or until apples are softened not mushy.
Return pork to pan and bring sauce back to a boil. Remove from heat immediately and sprinkle with parsley
Serve over wild rice with generous spoonfuls of sauce.
With Château des Charmes Cabernet Franc…
Christmas Turkey Pasta
Serves 8
Ingredients
1 pound of turkey, ground or diced (pre-cooked or fresh)
½ cup chopped green onions
2 garlic cloves, minced
2 tsp olive oil
2 14 ½ oz cans of tomatoes, undrained
½ cup red wine or chicken broth
1 cup loosely packed fresh basil, minced
1 tsp dried oregano
Hot cooked spaghetti
½ cup freshly shredded Parmesan cheese
Method
In a large nonstick skillet, cook the turkey, onions and garlic in oil over medium heat until meat is no longer pink. If using precooked meat, brown it, then drain.
Add the tomatoes, wine, basil and oregano. Bring to a boil. Reduce heat. Simmer uncovered for 10 minutes or until heated through.
Serve over spaghetti; sprinkle with cheese and enjoy with a glass of Cabernet Franc.
Cheers & the best of the Season from all of us at Savvy Company!
Old and New Tastes
When people select, drink and enjoy wines these days, the concept of ’style’ plays a big role in the character, profile and experience of wine. It is a way of familiarizing the unknown. There are many ways of referencing style with wine as there is referencing style with people. One can talk about style with winemaking or growing or marketing or bottling or flavour… just like you can with art or clothing or behaviour. Often, the concept of ‘New’ and ‘Old’ World styles run through discussions and pleasures that are a part of the wine experience too. There is no well-defined identity for one or the other, particularly now that vines and winemakers and techniques move from traditional Old World regions to New World regions and back again.
There is still value in referencing these styles because it helps to uncover the identities and assets of wines we might not be familiar with. In a way it is like discovering a tasting profile for wines. Here are some ideas that might clarify ‘Old’ from ‘New’ and “open up” some wines for you.
Old World: These wines are usually wines that have a long, documented history and are primarily found in Europe and around the Mediterranean. Here the traditions of winemaking are very important to the production of wine. “Terroir” (the impact of soil, weather, nutrients, sunlight, agricultural method, etc.) also plays a large role in the way wine is made.
Austria, Bulgaria, France, Georgia, Germany, Greece, Hungary, Italy, Portugal, Romania, Spain, Switzerland are wine regions with a long history of growing grapes for wine that would qualify as “Old World”.
New World: These wines are grown outside of the traditional wine regions of Europe. Each of these countries has its own history with wine that often is about the importation of vines in many cases ( often by the Church for various rituals). The growers brought their grape growing and winemaking traditions with them, but had to modify some of their procedures (like irrigation) to accommodate the conditions and resources of their new sites.
Argentina, Australia, Canada, Chile, New Zealand, South Africa, Mexico and the United States are the more notale examples.
Style: Knowing this information is helpful.
Old World wines because of their reliance on tradition and terroir will display more of the characteristics of the soils and climates they are in like the foods grown right along side them. Much Old World wine, to oversimplify, is intended as a food partner, a wine whose crop yields, alcohol levels, acid levels, aging processes and geographical boundaries are highly regulated. Filtering of many of these wines is done with natural products like clay or egg whites so sediment levels tend to be higher and the wines tend to absorb rather than reflect light. These wines often show a minerality, an earthiness and a flavour profile that leans towards barrel flavours like vanilla and smoke or wood and they show tannic characteristics more readily. Intended to be food partners, Old World often improves its impact with local fare as an accompaniment.
New World, on the other hand, is more winemaker driven. It is intended to be more a “cocktail” experience. It is designed for the consumer with its fruit forward, high sugar and alcohol profile. These wines are grown to be drunk now. Longer growing seasons, less regulations, controlled irrigation and fertilization render bountiful crops and copious supplies of wine that is brilliantly reflective because of the .005 gauge screening it goes through when it is filtered. Drinking wine on its own suits the New World very well.
That is not to say that these are hard and fast rules for “Old” and “New”. Many is the Old World vintage that is tasty and sweet all by itself. Many is the New World vintage that marries very well with food. A lot of Old World wineries have New World winemakers and vice versa, but these characteristics are helpful in recognizing New and Old World ‘Styles’ of wine which may help you share your wine experiences with someone else or choose the right wine for someone you know.
Cheers and Salute!
- Wayne
Do you have more ideas about styles of wine, New or Old World? Email me as I would like to hear from you.
Buying The Right Wine: 5 Easy Steps
Some questions I think you should answer BEFORE you walk into the store (in this order of importance):
1. WHO is the wine for and what is their flavour and texture preference?
The character of the person you are buying the wine for is very important. Not everyone is impressed by high end expensive vintages that might have a complex flavour/texture profile that intimidates them because they can’t relax with the wine and just enjoy whatever it has to offer. Often, simplicity, purity and elegance prevail. Ask yourself if the recipient likes sweetness (fruit) flavours. Do they enjoy liquor over beer as an alternative drink? Do they smoke? Do they like light or heavy textured foods? Are they a person who likes to savour their food and their drink after they have eaten or drunk them?
By answering these and other questions about what they like to drink and eat, you can discover if you should be looking for light, sweet white wine with high thirst quenching acidity or a fuller-bodied red wine with a balance of fruit, acid, tannins and good alcohol that requires reflection and a strong finish. Or perhaps, a heavy, white Chardonnay or lighter, red Pinot Noir to have a combination of all these characteristics. They will appreciate your choice without knowing it was their choice.
2. WHAT event are you shopping for?
The central consideration here is: How private or public is the event and will it include food? If you are choosing wine with the intent of consuming it cocktail-style, then I recommend that you choose a New World wine. That is what Australian Shiraz, California Zinfandel, Argentinian Malbec, South African Meritage, New Zealand Sauvignon Blanc… are very good at being wines that are meant to be enjoyed as wine drinks, like a cocktail. That does not mean they do not match with food well, it just means that New World wines tend to favour drinking rather than food matching and show best when they are part of ‘Happy Hour’.
If food is intended to be an integral part of the event, then I suggest to choose an Old World Wine. This is not to say that Old World wines do not drink well alone, but Old World Winemaking has a penchant for the concept of ‘terroir’ which brings with it all the regional richness of soil, weather, harvesting and winemaking that express the culture of not only local wine, but local food as well. Most Old World wines were meant at some point to be married with food, both by nature and by the people who make and consume them. Not often do you drink wine in Europe without some sort of food accompaniment. The amount and variety and intensity of the wine you choose should take into consideration the ambience it will be served in, with or without food as a partner.
3. WHERE will we be enjoying this wine?
When you have answered this question you will have accommodated the ideas of: the temperature of the wine, how it will be opened, displayed and stored, its portability, how it will be served and by whom, what quantity will show a discretionary purchase (a wine gift of a case of wine that can never be drunk as opposed to a one bottle purchase of quality wine suggests something about expectation and the anxiety to ‘cover all the bases’), how it will be opened (cork, screw cap…) as this might contribute to tradition or ambience, how long the event will transpire… and what may follow?
You might even want to think how you might want to personalize the wine beyond matching it with the event, like ribbons, wrapping, sticker messages, personalized gifts… jewelry wrapped around the bottleneck.
4. What SENSE can I make of the LAYOUT and RESOURCES of the store where I am going to buy the wine to help me find the right wine? I am looking for a CHARACTER here so what STYLE will have this character?
Get familiar with how the store displays its wines. Is it by country? Price? Wine region? Varietal? Are there sale bins? Is there a Staff picks section? A Vintage section? Reds here? Whites over there? Dessert wines? Is there anyone to assist me in finding the character profile of the wine I am looking for that I have firmly entrenched in my mind by having confident answers to questions 1,2,3 above. I know what I need because I am buying wine for a person who has a particular taste preference and it is going to be served at this event. I AM DOING THE MATCHING OF CHARACTERS AND THE SELECTION OF WINE!
It isn’t necessary to find the perfect wine because there is more than one “perfect” wine so a “perfect” choice is a given. My approach is to:
#1-Navigate the landscape of the store.
#2-Narrow the choices.
#3-Select a manageable number of finalists (I recommend tops 3 wines).
#4- READ the front and back labels of the bottles even if it is in another language and you need to ask a store clerk what it means (because even if you don’t know what it means this time, you will next time after you have tasted the wine!).
#5- Fit the drinking preferences of the person this wine is for with the style of wine described on each of the labels of your finalists off the shelf.
#6- Buy the one you think they will like. You’ll probably like it too! Especially when they do.
5.What is MY price point?
Make this your last, not your first consideration. And keep it flexible in a range you are willing to pay. NOT ALL GOOD WINE COSTS A LOT OF MONEY! Nor is all sale wine good! These are two very good reasons to give price a lesser priority than numbers 1 through 4 above. That is not to say price should not be a consideration at all. Just remember this:
“A wine of character will help you find a good price, but a good price won’t help you find a wine with character.”
December 9, 2008
How do you choose wine? Write me. Share your methods. I love to discover new ways to find good wine!
Cheers!
Wayne Walker
