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Posts Tagged ‘food and wine pairing’

What’s red, white & pink AND green all over?

Posted by Susan

Friday, April 9th, 2010

Savvy Selections wine of the month club
features Southbrook Vineyards
Canada’s wineries delivered to your doorstep

It’s a natural fit to feature Southbrook Vineyards as our Savvy Selection this month. April 22^nd marks Earth Day and Southbrook’s owners Bill and Marilyn Redelmeier have established their winery in Niagara to be a great example of how to “tread lightly on the land”. Bill proudly explained to Savvy Sommelier Susan Desjardins during an interview, “Our goal is for this winery to promote Ontario’s role as a producer of some of the world’s best wines, and create a destination as compelling as wineries in Napa or Tuscany.”

For our longtime Savvy Selections subscribers, you may recognize Southbrook’s name and novel wine label design. We featured this winery two years ago to support the grand opening of the winery’s new location in Niagara. For the launch and our Savvy Selections feature, winemaker Ann Sperling had just released some of the first vintages (winespeak: first release of wine) made in their state-of-the-art and now LEED Gold award-winning facility designed by celebrated architect Jack Diamond.

Much has been achieved at Southbrook in the last few of years and so much more is planned. To start, the new facility is an environmental showcase. When you plan your visit to Niagara, Southbrook is a must visit location. The building itself is an eye-catching design with highly aesthetic interior features. The tasting room has a beautifully designed table of natural oak and maple preserved from trees on Southbrook’s original property located in Richmond, Ontario. The building is also an incredibly environmentally friendly structure with highly efficient electrical and mechanical systems, glazing and roof that reduce its energy consumption by about 45% compared to standard construction. Environmentally friendly bioswales, ponds and wetlands capture rainwater or handle water treatment and runoff while native plant species adorn the landscape and reduce the need for irrigation.

It is easy to see that everyone working at Southbrook is proud of their roots. Grape growing and winemaking have been transformed to follow organic and biodynamic processes. Ann describes biodynamics as “extreme organics”. She follows the principles of organic agriculture and very specific processes in winemaking and cellaring based on the theory established by Rudolf Steiner in 1924 - read on in the following pages to learn more! One example of their commitment, Southbrook released the industry’s first certified biodynamic wine - Cabernet Rosé VQA 2008. This delicious rosé was launched on Earth Day in 2009. The wine impressed several people including our Sommeliers that we wanted to make sure that we timed our Savvy Selections feature to coincide with Southbrook’s release of this year’s rosé wine.

You are the first!

The white and rosé wines in this month’s Savvy Selections are pre-released - just for to you to enjoy. The 2009 Fresh White VQA and 2009 Cabernet Rosé VQA will be launched later in the month on Earth Day - April 22^nd. They are both biodynamically produced, and are packaged in new environmentally friendly bottling. In addition, they can be served to vegan and vegetarian friends. And we’re featuring the fabulous 2006 Triomphe Cabernet/Merlot VQA - just released a few weeks ago. We are confident that you will be impressed with month’s Savvy Selections.

Cheers & Enjoy!

Debbie & the Savvy Team

Introducing…

SOUTHBROOK VINEYARDS
Presented by Sommelier Susan Desjardins

Winery owners Bill and Marilyn Redelmeier are the driving force behind the winery’s organic and biodynamic practices and certification. They are fundamentally, agriculturalists. “We were drawn to biodynamics as a way to more fully express the vineyard’s character in our wines. Together, everyone at the winery underwent the certification process to authenticate our commitment to sustainable practices.”, proudly explains Bill.

If biodynamic is a new wine term for you, Southbrook’s winemaker Ann Sperling, puts it simply: ‘extreme organics’. Biodynamic agricultural promotes the ecological self-sufficiency and internal harmony of the property while taking into account the cycles of nature and a certain philosophical/spiritual aspect. Growing practices are quite similar to organic agriculture, but a specific calendar is followed and helps determine when such activities as pruning, fertilizing and other operations are undertaken. In addition, a variety of treatments are applied to the soil, generally using ingredients that are derived from plants and/or animals that are integral to the property. Other approaches, include planting cover crops between the vines that attract beneficial insects and using sheep or goats to ‘mow’ these areas. Ann explains, “Biodynamics says the farm is an entire ‘living system’. The resulting practices are about quality – quality in the bottle and quality of life.”

Biodynamic certification is granted by Detemer International. Southbrook is the first biodynamic winery in Canada. They keep company of other well-known wineries including Chapoutier and Domaine Leflaive of France. While Southbrook wine labels do not herald their biodynamic certification, there have been a variety of occasions where in blind tastings, wine critics have rated the quality of biodynamic wines higher than comparable standard wines. Those biodynamic winemakers are converted and convinced that this approach to growing grapes and making wines leads to healthier and more disease-resistant vineyards and fruit, wines which are a better representation of their terroir, a healthier environment to raise their families all the while a positive contribution to environmental sustainability. Ann explains, “There’s one thing we have learned - amazing, vibrant wines come from grapes raised biodynamically.”

Ann is a child of the wine industry. Raised on a family vineyard in British Columbias’s Okanagan, she took her hands-on experience to University of British Columbia, where she completed a B.Sc. in Food Science. Over two decades, she has built an impressive reputation in the Canadian wine industry, winning numerous accolades from peers, a gold medal at the prestigious International Wine and Spirit Competition and was named Ontario Winemaker of the Year in 2004. Prior to her current role at Southbrook, she was winemaker at Cedar Creek Estate Winery in BC, then moved to Niagara taking the winemaking reins at Malivoire (featured in Savvy Selections in April 2009). It was at Malivoire where she first started working with organic vineyards and grapes.

Ann has had extended her talent to many start up wineries as a consulting winemaker and continues to work with her family in their Okanagan vineyard. When asked how she came to organic and biodynamic viticulture and winemaking, “during my career ‘growing’ wine, I observed that conditions of the vintage predominated and revealed the unique aspects of the vineyard and terroir. It’s not so much about what I do as the winemaker, rather about the vineyard. This left me open to new and better ways of doing things.”

Ann found that by following biodynamic practices and principles, even in adverse and difficult vintages, the grape maintains its health and integrity, veraison (winespeak: ripening of the grapes) occurs at the appropriate time in the season and the grapes are healthy with “a substance and a character unique to their terroir.” The winemaking process begins with this substantial fruit, uses natural indigenous yeasts (which have consistently produced excellent fermentation), and minimizes additions. Through this experience, Ann has also found that following the natural rhythms of the biodynamic calendar optimizes many of the winemaking processes.

“The Southbrook property was purchased with a long-term view. We, and the vines, are setting our roots down. Well-situated vines are better able to derive their true character from a healthy soil. Organic and biodynamic culture create the environment. From this source, we can ‘grow’ a more unique and specific wine.”

~ SAVVY SOMMELIER TASTING NOTES ~

Fresh White 2009 VQA, $16.95

Organic and Demeter-certified biodynamic wine, Ann’s goal was to ‘produce a new and different wine’ – this has certainly been achieved!

Savvy Sommelier Tasting Notes: Made with Vidal grapes, the color is tinged with a hint of apricot, and an expressive nose of sweet stone fruit and honey. The initial impact is of fresh peaches, apricots and pears, followed by bright tangy acidity—think juicy red grapefruit. The wine is light, appealing and has a refreshing mid-length finish.

Suggested Food Pairing: Best said by one of the Savvy Selections panelist, “Just lie in a hammock and sip away!” Or pair it with dishes featuring spring’s bounty—like the Risotto with Asparagus below.

Cellaring: No need to wait – drink this spring

Winemaker’ s Note: It has been noticed that if this wine is chilled at low temperature (in your fridge for a long time) “wine diamonds” may form. These are clear crystals that are in fact crystallized tartaric acid. They are natural and are not harmful if consumed. In fact, wine diamonds are often considered a sign of high quality. At Southbrook, we process our wine as minimally as possible in order to maintain flavour and balance. If this white wine stored at a temperature colder than during the winemaking process - diamonds may precipitate. Have diamonds in your bottle? Simply stand the bottle upright prior to drinking, allow the crystals to fall to the bottom and then decant and enjoy.

Cabernet Rose 2009 VQA, $18.95

Produced from a blend of Cabernet Franc, Merlot and Cabernet Sauvignon – a Bordeaux-style rosé! Grown in Southbrook’s organic and biodynamic certified vineyard, the grapes were fermented in stainless with indigenous yeast, with the wine produced primarily by the saignée method (winespeak: pronounced say-NAY, it is derived from the French verb ‘to bleed’. Referring to the process used to make rosé wines where red skinned grapes are left in a stainless steel vat for several hours. During this time, the grapes are naturally crushed by their own weight and a light red juice bleeds from the tank then collected to use for making rosé wine. The remaining grapes are often used to make red wine.)

Suggested Food Pairing: This is another great wine to enjoy on its own with friends on the patio. Or pair with a strawberry spinach salad – recipe below - grilled rainbow trout or light menu fare.

Cellaring: Designed to be enjoyed this spring and summer - it’s so appealing, we are confident that you will want to stock up on this wine for the summer season to come. Just call Debbie to arrange for additional bottles of this special rosé.

Triomphe Cabernet Merlot 2006 VQA $26.95

In traditional Bordeaux style, this blend is Cabernet Sauvignon, Merlot and Cabernet Franc. The grapes were harvested from the estate vineyard, which was in its second year of transition to organic certification. The wine was fermented in one-tonne totes and barrel aged for 16 months. In addition to this 2006 vintage, Southbrook also has available the 2001 and 2002 Triomphe Cabernet Merlot. With a collection of these three, you have a vertical (winespeak: same wine from different vintages). TIP: have a mini wine tasting - open them together to taste the difference in the vintages and ageing.

Savvy Sommelier Tasting Notes: Our Savvy Selections tasting panel was impressed with the balance and fine texture of this elegant wine. Deep red with a slight garnet hue, the wine was layered with aromas of dark fruit, spice and a whiff of cedar. It’s mid-weight and earthy with subtle flavours of currant, cherries and berries. Balanced with fresh acidity and supple tannins. The persistent finish displays fruit with pleasant notes of roasted peppers.

Suggested Food Pairing: Enjoy with lamb, beef (recipe below), or a fricassé of chicken in a red wine sauce.

Cellaring: Drinking well now, this lovely blend has the structure to age for another 2-3 years.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Southbrook Fresh White…

Risotto with Asparagus
From LCBO’s Food & Drink Magazine
Serves 4-6

Ingredients
¼ cup butter, divided
2 cloves garlic, minced
1 ½ cup sliced asparagus
½ cup slivered red pepper
1 cup Arborio rice
½ cup dry white wine

4-6 cup chicken stock (approx.)
½ cup whipping cream

½ cup freshly grated Parmesan

2 Tbsp minced parsely, dill or basil

Freshly ground pepper

Method
Melt half of the butter in a large saucepan over medium heat. Stir in chopped garlic; sauté until softened. Stir in asparagus, red peppers; cook until vegetables are crisp-tender and still brightly colored. Transfer vegetable mixture to bowl. Set aside.

Add remaining butter to same pan. Add rice; stir to coat rice with butter. Cook two minutes. Add wine; cook and stir until wine is absorbed by rice. Add 1 cup stock; cook uncovered over medium heat, stirring often, until stock is absorbed. Continue to stir, adding stock 1 cup at a time, allowing each cup of stock to be absorbed by rice before adding the next cup. Cook and stir until rice is tender and mixture is creamy. This takes 30-40 minutes.

Stir asparagus mixture into rice, along with remaining ingredients. Serve immediately.

With Southbrook Cabernet Rosé….

Strawberry and Spinach Salad
From Cooking with BC Wine, Troy & Cheryl-Lynn Townsin
Serves 6-8

Ingredients
1 cup white or rosé wine
1/3 cup shallots
1/3 cup liquid honey
1 Tbsp raspberry vinegar
2 tsp Dijon mustard
¼ C vegetable oil
12 oz. fresh baby spinach
2 cup fresh strawberries, sliced
8 button mushrooms, sliced
Salt to taste

Method
In a small saucepan over medium heat, combine wine and shallots. Bring to a boil, then simmer for 12-15 minutes or until reduced to syrup-like consistency.

Transfer wine mixture to a small bowl and whisk with honey, vinegar, mustard and salt. Slowly add the oil while you whisk until mixture is well-combined and thickened.

In a large salad bowl combine the spinach, strawberries and mushrooms and toss with the dressing.

Serve with crusty bread and artisan cheeses.

With Southbrook Triomphe Cabernet Merlot…

Beef Filet and Rack of Lamb with Red Wine Sauce
Recipe adapted from Executive Chef Hector Diaz, Hilton Lac-Leamy
Serves 1-2

Ingredients
1 portion beef tenderloin, 6 oz.
1 portion rack of lamb (2 ribs)
Salt & pepper ground coarse
2 Tbsp + 4 Tbsp butter, divided
1 tsp shallots, chopped
½ cup red wine
½ cup cream (35%)
1 cup red wine
1 cup veal or beef stock

Method
Preheat oven to 375F.

Season meats with salt, coarse pepper. Melt 2 Tbsp butter in heavy frying pan and sear beef, lamb 2 minutes on each side. Remove meat from pan. Add shallots, briefly sauté, then add ½ cup wine and deglaze the pan, sautéing until liquid is almost completely evaporated.

Add cream and reduce by half, then add red wine and reduce by half. Add stock, simmer to reduce liquid by half, then pass sauce through a sieve to remove any lumps, particles. While sauce is still hot, but not on the burner, add remaining butter 1 Tbsp at a time, whisking vigorously after each addition to complete the rich sauce.

Bake lamb 30 minutes, beef 20 minutes for medium rare, or to desired doneness. Serve with risotto and vegetables with the wine sauce drizzled on top. (You may wish to begin cooking the meat as you are finishing the sauce.)

Cheers & Enjoy this month’s Savvy Selections!

Tags: Ann Sperling, Asparagus Risotto, Beef Filet and Rack of Lamb with Red Wine Sauce, Biodynamic winemaking, celebrate Earth Day April 22, Debbie Trenholm Accredited Sommelier, food and wine pairing, food and wine pairings, LEED Gold award-winning architecture, Ontario VQA wines, Ontario wine of the month club, organic wines, Savvy Company, Savvy Selections, Southbrook Cabernet Rose VQA 2009, Southbrook Fresh White VQA 2009, Southbrook Triomphe Cabernet Merlot VQA 2005, Southbrook Vineyards, Strawberry Spinach Salad, Susan Desjardins
Posted in Must Try Wines, Savvy Selections e-Zine | No Comments »

Icewine: Gold is made in the cold

Posted by Debbie

Wednesday, January 20th, 2010

Blogger Kim Bannister of WeeWelcome interviewed our Savvy Sommelier - Debbie Trenholm - about her experience picking frozen grapes during the icewine harvest in Niagara at Malivoire Winery.

Inside Icewine

The cold weather brings one tasty treat - Icewine. To learn more about this delicious drink, I talked with wine expert Debbie Trenholm of Savvy Company.

How does Icewine differ from other wines?
Throughout the growing season, winemakers decide which grapes to leave on the vines long after the regular harvest is complete and wait for Mother Nature to turn them into gold - icewine grapes that is. The magic number is the air needs to hit -8 degrees Celsius or colder. At this point, the frenzy begins! The frozen grapes can be picked (by law it must reach -8 degrees in order to be classified as an Icewine). Some wineries leave the grapes on longer (such as -10 degrees). The trick with Icewine is that winemakers never know when during the winter -8 degrees will come.

This year -8 degrees came to Niagara in early January. Winemakers also need a long period of time at that cold temperature to pick (some wineries have many acres of vineyards with frozen grapes) and crush the grapes.

In 2001 I was called on to pick in an Icewine harvest. While staying in Niagara doing some consulting work, I received a phone call at 11:30 one night from Ann Sperling - Winemaker at the time at Malivoire. What an opportunity! I bundled up and headed out!

When you think of a vineyard often thoughts of lush green comes to mind. But in January, the reality is that many grapes had fallen off (these are no good), and the bare dead vines set against the stark whiteness of the snow was very dramatic. Shadows of people were cast from the head lamps of the tractor going up and down the rows of grapes being picked by people with ski gloves.

The grapes look like almost like raisins - brown & shrivelled. Mother Nature has attacked them - hitting them several times by frost. I had to snap the bunches off the vine (remember with ski gloves) and they were hard as marbels. Clunk they go into my bucket.

The winemaker’s job is to press them - they press these little pellets and patiently wait until the first juice comes out. The juice looks like apple juice concentrate that you get at the grocery story - as thick and the same caramel colour.

Once the grapes are crushed outdoors (they too have to maintain -8 degrees Celsius during this part of the winemaking process) they can bring the juice into the cellar to start to ferment it. As you can imagine, the juice in each grape is highly concentrated because the water content of the grapes is frozen. What is extracted from the grapes is pure nectar - this is why Icewine is deliciously sweet.

For my Icewine harvest experience, the team of pickers (all family & friends) were out for about 6 hours, until sunrise. We had to stop because the sun was rising and the temperature began to rise above the magic number -8C.

What foods go well with Icewine?
When I serve Icewine I follow a simple rule of thumb - make sure that the food is not sweeter than the Icewine - it will make your Icewine seem sweeter. Good accompaniments include dark chocolate, roasted nuts, and fresh fruit. Icewine can be served before or after dinner or as a dessert all on its own.

How much does a bottle of Icewine cost, on average?
Because of all that work that goes into making a bottle, and because, like maple syrup, it takes a lot of grapes to make one bottle - most Icewine cost between $45 and $85. I know of some Icewines that have a price tag of $1000 plus!

An interesting note: at the recent Nobel Peace Prize dinner President Obama was served an Icewine by Niagara winery Inniskillin (click here for more info). This same wine was recently featured in Oprah Magazine.

Why is the Icewine experience one to try?
People are really starting to recognize the beauty of this type of wine. Bottom line, it is uniquely Canadian. There is so much love and care that goes into making the wine that it is magical! Everything has to come together to make this type of wine: -8 degrees and a team of patient pickers.

If someone wanted a good ice wine to start with, can you suggest a few types/brands?
In Niagara, winemakers started with Vidal as the main grape variety to create Icewine. it is hardy grape to grow with its thick skin, so it weathers well while waiting for the magic -8 degrees. But with the curiousity and experimentation of many winemakers, you can get almost any grape variety in this sweet rendition. I have enjoyed icewines made with Chardonnay and Reisling as well as red icewines made with Shiraz, Cabernet Sauvignon and Cabernet Franc grapes. It is neat to see how the same grape can taste so different. There are also sparkling Icewines.

My favourite sparkling wine is made by Pillitteri Estates Winery. Be sure to try the classic Inniskillin Vidal Icewine VQA, served at the Nobel Peace Prize dinner. And if you want to indulge in a red Icewine, try Malivoire’s Cabernet Franc Icewine VQA ….and those are just for starters!

An event not to be missed! Check out the Niagara Icewine Festival on now until January 31st. A delicious getaway with tastings and winemakers dinners.

Tags: food and wine pairing, ice wine, Icewine served to President Obama, Inniskillin Vidal Icewine, Malivoire Cabernet Franc Icewine, Niagara Icewine Festival, Ontario VQA ice wine, Oprah Magazine features ice wine, picking ice wine grapes, Pillitteri Sparkling Icewine VQA, Savvy Company, Savvy Sommelier Debbie Trenholm, WeeWelcome
Posted in Savvy experiences with wine, Traveling to wine regions | No Comments »

Winemaking talent shows through in Nyarai wines

Posted by Debbie

Wednesday, August 5th, 2009

Featuring Nyarai Cellars
Canada’s wineries delivered to your doorstep

Is it me or are there more younger winemakers arriving on the Canadian wine scene? In the past couple of months, I have attended wine industry conferences - Society of Wine Educators in Sacramento, California and Vancouver Playhouse International Wine Festival - where talented winemakers from every corner of the world were celebrated. It was interesting to see that a large number of these winemakers were under the age of 40!

With aspirations of one day owning their own winery, some new-to-the-industry winemakers have been provided the unique opportunity to create a virtual winery with their own label while working in the cellars of their employer’s winery. In Ontario, there are currently five winemakers who are crafting their ‘own label’ in this virtual winery setting. In this month’s Savvy Selections, we are proud to introduce you to Steve Byfield and his new wines - labeled Nyarai Cellars - that he crafts in the cellars of Calamus Estates Winery in Niagara (featured in Savvy Selections in June 208).

Steve launched Nyarai Cellars just last month in time to be featured in the Savvy Selections. This is an opportunity for you to sample Steve’s talent as you open the bottles of:

- Sauvignon Blanc VQA 2008 – Steve’s favorite white grape to work with

- Cabernet-Merlot VQA 2007– an easy drinking red wine to have on hand with BBQ fare

- Syrah VQA 2007 – an outstanding red wine that is turning heads

In this Savvy e-Zine, read more about how Steve’s involvement at a brew your own place was the stepping stone for a winemaking career. In nine short years, Steve’s career includes making wine at five different Niagara wineries. As always, below you will find our Savvy Sommelier tasting notes and recipes chosen to pair with the selected Nyarai wines.

These wines are hard to come by!

You will definitely not see Nyarai wines at the LCBO. When you would like more of the wines or other wines from previously featured Savvy Selections, simply call me to (613-728-8926) make the arrangements for a delivery. The wine can be sent to any Ontario address: to your home, office - even your cottage!

Be forewarned….there are VERY few cases of Nyarai wines available. Steve is predicting that the Sauvignon Blanc (he only made 126 cases) & Syrah will be sold out by September so don’t wait too long to contact me if you would like to re-order extra bottles. When the reviews for these new wines get published, the wines could sell out quickly.

Here’s to the launch of Nyarai Cellars!

Debbie & the Savvy Team

Follow me: www.twitter.com/savvydebbie

Nyarai Cellars
Presented by Sommelier Debbie Trenholm

The word Nyarai (pronounced Na-rye) literally jumped off the page when Steve was searching for a name to for his own wine. “Typically a winemaker will use his name on the label, but that is not my style”, explains winemaker Steve Byfield. “I was looking for a name that was more subtle, yet, still had a personal connection.”

Born and raised in St Catherine’s, Steve became interested in wine while working at a ‘Brew Your Own’ store. Here, he had a hand in both beer & wine making on a small scale.

Trained as a jazz musician & music educator, Steve decided to put both on the back burner to devote his time to develop his skills as an amateur winemaker.

He launched into a wine career during the whirlwind activity of the harvest of 2000. Hired on as product consultant at Southbrook Vineyards (featured in Savvy Selections May 2008), during the five years at this winery, he was exposed to all aspects of commercial winemaking as he apprenticed as a winemaker. “There is nothing like jumping in with both feet.” remembers Steve about his first day on the job. “I realized that my chemistry was a bit rusty, so after work, I enrolled in courses to brush up.”

While at Southbrook, Steve was involved in the development of all wines. Southbrook’s famous Frambroise wine - made with raspberries - was one of the products that Steve had a hand in crafting each year.

In 2006, two small boutique wineries opened on the Beamsville Bench (aka Niagara Escarpment). Steve jumped at the opportunity to be assistant winemaker at both Ridgepoint Winery and Calamus Estates Winery. The two wineries shared the equipment and services of a consulting winemaker and Steve as the assistant winemaker. Talk about expedited learning! “I prefer hands on learning. Everyday I walked through the vineyards checking the progress of the vines & grapes. The best part was that I was always learning because I had two different wineries to oversee,” recalls Steve.

Talented and in hot demand, Steve helped the owners at Thomas and Vaughn Winery (also located in Beamsville) during the 2007 harvest. This harvest has been considered by many as the best harvest of the century. Again, Steve talent showed through in the wines that he crafted.

Throughout all of this time, Steve, like many young winemakers had the pipedream of owning his own winery. “I think that it is natural that we all think about it at some stage.” The running joke in the wine industry is that to make a million of profit, you need to start with 10 million dollars. Start up costs & large capital expenditures is the common obstacle for new winemakers. “When the owners at Calamus provided me the ability to create my own wine at their facility using their equipment – this was a dream come true. Having my own label allows me to develop my own expression & allows me to experiment to fine tune my winemaking skills.”

Steve & other virtual wineries source premium fruit from local grape growers or their own vineyards. They make the wine in the cellars using the technology & equipment available to them in their host winery. Now that you know that this style of winery exists, keep these young winemakers on your radar as their labels are making an impression in the Ontario wine industry: Charles Baker at Stratus Vineyard, Kevin Panagapka at Featherstone Estate Vineyard (featured in Savvy Selections in January 2008) & Wes Lawry at Five Roads Winery all located in Niagara. Frederic Picard at Huff Estates (featured in June 2007) is located in Prince Edward County.

The story of Nyarai

No doubt that Steve will be constantly telling the story & correcting our pronunciation of the unusual word Nyarai. “I wanted a name that honoured history & celebrated my African-Canadian roots”, explained Steve. Nyarai means to be humble or humility in the language of the Shona tribe – native people of Botswana & Zimbawe. “The name is fitting as I think it is a humbling process & experience to take fruit from the land to make wine”, states Steve. Throughout his research, Steve found that Nyarai is often used as a girl’s name. Have you met a woman named Nyarai? Steve hasn’t – yet!

Does Steve ever stop?

With two winemaking jobs on the go, does Steve ever take time to unwind? “I will sometimes pick up my sticks & play the drums or sit down to the piano”, states Steve. “By far though, my favorite way to relax is in the kitchen cooking for family and friends. Being a winemaker, I have the opportunity to meet and work with many great chefs to pair my wine with their specialties. I am always trying new recipes or creating my own.” Steve shares one of his recipes with you below.

Cheers & Enjoy!

~ Savvy Sommelier Tasting Notes ~

Sauvignon Blanc VQA 2008, $18

With many options of quality grapes available to him, Steve wanted to focus on his love of Sauvignon Blanc grapes. “I absolutely love working with Sauvignon Blanc grapes. It is my goal to make Sauvignon Blanc my signature wine for Nyarai”.

“You can smell the freshness as soon as the cap is untwisted”, commented Debbie during the Savvy Selections tasting panel.

Savvy Sommelier Tasting Notes: As you swirl this crisp, dry wine, refreshing aromas of lime, green melon & white grapefruit jump out of your glass. These aromas continue into the taste with a zingy key lime pie finish that lingers forever. A well made, elegant wine has loads of acidity – perfect to brighten our soggy summer weather!

Suggested Food Pairing: Serve chilled (at about 11C) on its own or with food – perfect for a picnic. Try with scallops in lemon butter, pasta dishes topped with goat cheese or fresh from the garden steamed green beans tossed with butter and toasted almonds. Try your hand at the Cashew Encrusted Halibut with this wine provided by Chef Glen “Skip” Sansome of Petit Bill’s Bistro in Ottawa.

Cellaring: No need to wait…just chill this bottle and enjoy this summer.

Nyarai Cellars Cabernet Merlot VQA 2007, $18

What timing to start a new label – during the 2007 vintage when ripe fruit is plentiful. Named ‘Mother Nature’s gift to winemakers’, the 2007 vintage has created some of Ontario’s best wines.

A blend of 35% Cabernet Sauvignon, 33% Merlot, 17% Cabernet Franc & 15% Syrah that was aged for 13 months in French oak. Steve made this wine with the intention to have on hand and serve with any meal.

Savvy Sommelier Tasting Notes: Concentrated aromas of black fruit (think fresh juicy black cherries or wild blackberries) that then integrates with flavours of warm spices (can you find cinnamon, nutmeg or cloves?). “There is black licorice woven in through the aromas, taste and finish”, comments Debbie during the Savvy Selections tasting panel. Medium bodied with just enough tannins that will be softened with a few years in the cellar or why wait….simply serve with a burger to see how the tannins smooth out.

Suggested Food Pairing: This well made wine is a perfect ‘weekday wine’. Why not have a few bottles on hand to serve with BBQ fare – burgers or lamb chops, pizza, pasta or a hearty stew when the cool autumn nights come around. Steve shares his Louisiana Blackened Catfish recipe to enjoy with this wine.

Cellaring: This wine is impressive as is. Enjoy now or cellar for 2 years to soften the tannins. Serve at 12C to 14C.

Nyarai Cellars Syrah VQA 2007, $18
This wine is a work of art! Steve’s talent as a winemaker shows through in each glass. Made with the same grape variety of Australia’s infamous Shiraz, the main difference is that Syrah style (rooted in France) is typically not as bold & in-your-face as the Australian blockbuster counterpart. Syrah is only just coming onto Niagara’s radar with a few grape growers & wineries working together to produce an impressive red wine. Steve is devoted to Syrah as he sees that it will become Nyarai’s signature red wine.

Savvy Sommelier Tasting Notes: “The elegant aromas of dark fruit prepare you for a masterpiece wine.” stated Debbie during the Savvy Selections tasting panel. This full bodied wine has flavours of freshly brewed coffee, dark chocolate & dried figs dance all over your palate with a lingering blackberry finish.

Suggested Food Pairing: This outstanding wine has good tannins that will soften as you enjoy with food. This wine is begging to be enjoyed with BBQed steak, beef tenderloin or prime rib with all the trimmings grilled vegetables. Slow Food Chef Roger Weldon of Ballygiblin’s Restaurant offers his Rack of Lamb with (not so spicy) Chimchurri Sauce.

Cellaring: This wine is ready to serve right now or if you choose, it could cellar quite comfortably for 5 to 7 years to soften the tannins. Serve at 16C to 18C.

~ Recipes to enjoy with the Savvy Selections ~

With Nyaria Cellars Sauvignon Blanc…

Cashew Encrusted Halibut with Citrus Aioli

Serves 5
From the kitchen of Chef Glen “Skip” Sansome of Petit Bill’s Bistro located on Wellington Street in Ottawa

The Petit Bill’s Bistro is named in honour of the co-owners’ father - “Little Bill” Fitzpatrick. The Westboro restaurant offers a unique menu marrying fine French food with “down home” comfort, “speaking French with a Newfy Accent”. More about this fun restaurant at www.petitbillsbistro.ca

Ingredients

1 cup (250 mL) cornmeal

1 cup (250 mL) finely chopped cashews

Five 6-ounce (170-g) halibut filets

1 tablespoon (15 mL) plus 1 cup (250 mL) olive oil, divided

1 garlic clove, chopped

1 teaspoon (5 mL) orange zest

1/2 teaspoon (2 mL) each lime and lemon zest

1/4 cup (50 mL) fresh orange juice

1/4 tablespoon (7 mL) each lime and lemon juice

2 egg yolks

5 medium red and/or yellow beets, roasted, peeled and cubed

8 fresh mint leaves, chopped

1/4 small fennel bulb, shaved thin

3 oranges, peeled, cut into segments

1/2 cup (125 ml) balsamic vinegar

1/2 cup (125 mL) fresh orange juice

Method

1. Mix cornmeal and cashews in small bowl. Lightly press filets in nut mixture to coat all sides evenly.

2. Heat 1 tablespoon (15 mL) olive oil in heavy skillet over medium heat until hot. Sautée fish on each side until golden brown, about 6 to 8 minutes.

3. Pulse garlic, zests, juices and yolks in food processor until combined; with motor running slowly, add 1 cup (250 mL) olive oil in continuous stream until mixture is thick. Set aside.

4. To make beet salad, combine beets, mint, fennel, orange segments, vinegar and orange juice in a shallow pasta bowl.

5. To serve, place fish on the salad topped with dollop of garlic aioli.

With Nyarai Cellars Cabernet Merlot…

Louisiana Blackened Catfish with Roasted Red Pepper Butter

Serves 4
From the kitchen of Nyarai Cellar’s winemaker Steve Byfield

Ingredients

Blackened Seasoning

3 Tbsp dried thyme

2 Tbsp each garlic powder, onion powder, paprika

1 Tbsp dried oregano

2 tsp each salt, black pepper

1 tsp each ground cumin, ground nutmeg

Roasted Red Pepper Butter

1 red pepper

¼ cup soft butter

½ tsp paprika

Salt and pepper to taste

3 Tbsp butter

4 catfish fillets

Method

1. To make seasoning, combine all seasoning ingredients in a bowl. Set aside.

2. To make butter, set red pepper in oven or toaster oven. Roast until blackened, about 15 to 20 minutes. Let cool. Peel and seed. In a small bowl, mash red pepper into a puree. Add remaining butter ingredients. Whip by hand until well mixed. Set aside.

3. Sprinkle seasoning on a plate, enough to cover bottom. Set aside.

4. In a small pan, melt butter over low heat. Place a fillet in the pan, flipping over to coat both sides. Set fillet into seasoning, coating both sides. Repeat for each fillet. Use more seasoning if needed.

5. Place fillets in pan. Increase heat to high and cook until blackened on both sides and slightly crisp, about 3 to 4 minutes each side. Use more butter if necessary.

6. Serve hot with a dollop of red pepper butter.

With Nyarai Cellars Syrah…

Rack of Lamb with Chimichurri Sauce

Serves 2 or 3 people
From the kitchen of Chef Roger Weldon at Ballygiblin’s Restaurant located in Carleton Place

Located in the heart of Downtown Carleton Place, this dazzling, lively spot has the trappings of a pub-like atmosphere in the back and quaint dining in the front. Savvy Company is proud to be the Sommeliers at this farm to table restaurant featuring an all-Ontario wine list. More about the restaurant at www.ballygiblins.ca

Ingredients

1 frenched 6-rib rack of fresh local lamb (Chef Roger prefers Lanark County lamb)

For the chimichurri sauce:

1/4 cup (125 ml) olive oil

2 tablespoons (25 mL) fresh lemon juice

1 tablespoon (15 mL) red wine vinegar

1 clove garlic, minced

1 clove shallot, minced

1/2 teaspoon (2 mL) kosher salt

1 teaspoon (5 mL) crushed black peppercorns

1 bunch fresh spinach, well washed

1/2 bunch each fresh parsley, cilantro, mint and basil

Method

1. Process sauce ingredients in food processor until minced. Let rest at least 2 hours before serving.

2. Place lamb rack on hot barbecue grill about 2 minutes per side to sear surface. Reduce heat or move rack to a cooler part of grill to roast about 10 to 15 minutes per side, using meat thermometer for rare (about 120 F/50 C) or medium (about 150 F/65 C). Serve with sauce.

Enjoy Nyarai wines while you can!

You will definitely not see Nyarai wines at the LCBO. When you would like more of the wines or other wines from previously featured Savvy Selections, simply call me to make the arrangements for a delivery.

Be forewarned….there are VERY few cases of Nyarai wines available. It is anticipated that the Sauvignon Blanc (only 126 cases were produced) & Syrah will be sold out by September so don’t wait too long. Contact Savvy Company if you would like to re-order extra bottles.

Tags: Ballygiblins Restaurant, Debbie Trenholm, food and wine pairing, Nyarai Cellars, Nyarai Cellars Cabernet Merlot 2007, Nyarai Cellars Sauvignon Blanc 2008, Nyarai Cellars Syrah 2007, Ottawa wine and food events, Petit Bill's Bistro, Recipes & wine suggestions, Savvy Selections wine of the month club, Sommelier selected, Steve Byfield, VQA Ontario wines
Posted in Must Try Wines, Savvy Selections e-Zine | No Comments »

Wine & food pairing made even easier

Posted by Debbie

Tuesday, July 14th, 2009

Pairing wine to a meal is not a science, rather, I think it is an art. Like draping a colourful scarf or adding funky necklace, a woman’s outfit turns from “nice” to “WOW!” Same thing with a man’s suit - goes from “sharp” to “looking like a million bucks” when adding a fashionable tie or crisp shirt. Taking the time to thoughtfully pair wines to the ingredients of a meal can have impact and makes a memorable impression.

So how to do it?

I offer two ways. Keep in mind my wine and food pairing fundamentals or use a lifeline that gives you the answer in a few clicks.

Perfecting the fundamentals takes patience and practice – both taking you on a delicious discovery. Chefs and Sommeliers experiment with a sip of wine here with a nibble of food there all day long (truth be told not ALL DAY – we need time to work out at the gym to keep our waist lines in check).

The fundamentals that I keep in mind:
Toss out the rule that white wine should be served with chicken and fish while red wine goes with red meat. Fish, chicken and meat are a canvas for the chef. It is the sauce, spices or marinade that you want to enhance by selecting a wine that will complement their flavours to make the meal sing.

Focus on the origin of the food. Wine has been crafted for centuries to accompany regional food. For example, Italian wine goes well with Italian cuisine. Pairing the country of origin for both the food and wine is simply put: a natural fit.

Make it fun! There is no right or wrong wine to serve. Why not pour a splash of two (or more) wines in different glasses to experiment with your meal. Need some suggestions of where to start? Email me your menu.

A recipe, a wine list or shopping for wine may not be that straight forward. Here is where the pros come in with a helpful gadget or as some would say – a lifeline.

The wine world is all a buzz at the moment with wine writer Natalie MacLean’s Wine and Food Matcher. Every wine enthusiast should have this at their fingertips. Whether you carry a BlackBerry or Iphone, this ‘app’ is like having both a Sommelier and a Chef at your side.

For those non-cell phone wine shoppers, you can download Natalie’s ‘widget’ to access the same information from your desktop.

Simply two clicks away from a verdict.

Whether you start with the food on your plate or your preferred style of wine, click-click-click and the Wine and Food Matcher narrows down your options. As said earlier, pairing is an art. Natalie and a team of techies at Ottawa based company bitHeads figured out the science behind this app.

To download:

The app for your Blackberry Curve, Blackberry Bold, iPhone or iPod Touch go to http://www.nataliemaclean.com/mobilematch/

The widget for your computer go to http://www.nataliemaclean.com/matcher/

Within minutes and you have a virtual Sommelier at your fingertips.

Even as a Sommelier, our Savvy Team are often called upon to host wine and food events or develop a wine list for restaurants, Natalie’s Wine and Food Matcher has been a big help validating our choices.

Other wine enthusiasts agree. “It is incredibly handy”, reports Jay on Natalie’s web site

“It is simple and quick. Now you have Natalie’s vast wine pairing resource at your fingertips”, reviews Craig.

“…when I am at a restaurant and wondering what to order, I discreetly pull out my phone and in two clicks my decision has been made…by Natalie!”, shares another app enthusiast.

Visit Natalie’s web site www.nataliemaclean.com and follow the simple download instructions. While you are at it, sign up for her weekly newsletter too.

Cheers!

-Debbie

Follow me on Twitter: www.twitter.com/savvydebbie

PS – you can follow Natalie on Twitter too! www.twitter.com/nataliemaclean

Tags: bitHeads, buying wine tips, Debbie Trenholm, food and wine pairing, Nat Decants, Natalie MacLean, Savvy Company, The Savvy Grapes, Wine and Food Matcher, wine app for Blackberry, wine apps for iPhone, wine tasting events Ottawa, wines selected by Sommelier
Posted in Pairing wine with food, Selecting wines for a dinner party, Wine widgets & gadgets | No Comments »

Which wine to serve with beef tenderloin?

Posted by Patti

Saturday, March 14th, 2009

Does the menu come first or selecting the wine? I am often asked this question. Hard to say as there is no real rule. My interest in wine stems from my love to cook, so more often than not, for me, the food comes first. In my blog postings, you can count on me to share my favorite recipes and provide suggestions of wine pairings. At any time, feel free to send me an email with a recipe that you would like a wine suggestion.

Let’s get started!

When the Savvy team got together to chose the wine selection for a wine tasting to feature Natalie MacLean & her new book, Red, White & Drunk All Over, I took one sip of the Katnook Founder’s Block Cabernet Sauvignon from Australia ($18 at LCBO) and I knew that I had the perfect beef recipe to pair with this big bold wine. Enjoy!

Beef Tenderloin with Port, Mushroom & Stilton Sauce
¼ cup butter
½ tsp. coarsely ground pepper
1 tsp. minced fresh garlic
2-3 lb. beef tenderloin, trimmed and tied

Reduction Sauce
1 tbsp butter
4 oz. crumbled Stilton cheese
1 cup beef broth
¼   cup Maderia wine
1 cup sliced mushrooms
½   cup chopped pecans, toasted
½   cup pine nuts, toasted
1/3 cup green onions

Heat oven to 400 degrees. In a skillet melt ¼ cup butter until sizzling; stir in pepper and garlic. Place tenderloin in skillet. Cook over medium high heat until browned on all sides (7 – 9 minutes). Remove from pan; reserve pan juices and browned particles in skillet. Line a 13 x 9” baking pan with foil; place tenderloin in pan. Bake 35 – 50 minutes or until meat thermometer reaches 160 F (medium). Remove from oven and let rest, tented for 5 – 10 minutes.

Meanwhile, melt 2 tbsp. butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally until cheese is melted (4 – 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally until mushrooms are tender. Stir in remaining sauce ingredients. Serve over carved tenderloin.

Tags: Australia wine, beef tenderloin recipe, food and wine pairing, Katnook Founder's Block Cabernet Sauvignon, Natalie McLean, Patti Petty, Red White and Drunk All Over book, sommelier, The Savvy Grapes
Posted in Pairing wine with food, Recipes & wine suggestions | No Comments »

Savvy Selections e-Zine featuring Pillitteri Estates Winery

Posted by Debbie

Tuesday, February 10th, 2009

Featuring Pillitteri Estates Winery
Canada’s wineries delivered to your doorstep

It certainly has been a chilly winter so far! Over a glass of wine (no less!), my colleague Gina and I were talking about how we embrace the season by strapping on skis or lacing up skates…but we have to confess that the recent temperatures have defeated us once or twice already. When the wind chill dips below minus 30, we both have an urge to spend more time in the kitchen, stirring up some of our favorite comfort food - stews, hearty soups, oven roasted and braised meats. These recipes fill our homes with the aromas of a home cooked meal, setting the stage to be accompanied with a heart warming glass of wine.

With this month’s Savvy Selections, we have a variety of wines from Pillitteri Estates Winery from light and medium bodied whites and a well aged red. The Pillitteri family immigrated from Italy to Niagara where they have been making wines for over 20 years. Their winemaking philosophy is simple: “To produce the finest wines possible from the highest quality Niagara Peninsula grapes.” With this approach, Pillitteri has been recognized around the world with their award winning wines and has become the largest estate icewine producer in the world. (winespeak: this title means that all of the grapes used for their icewine have been grown in the Pillitteri vineyards). Visit www.pillitteri.com to see the long list of impressive awards that they have accumulated over the years.

Your February Savvy Selections includes:

· 2007 Pinot Grigio VQA – a refreshing wine that will remind you of summer

· 2007 Sur Lie Chardonnay VQA – perfect to sip on as you prepare your hearty meal

· 2002 Merlot Reserve VQA – aged at the winery and ready to uncork and enjoy

· 2004 Sparkling Vidal Icewine VQA – optional wine on request…heaven in a bottle!

In this month’s Savvy e-Zine you can read about how Dr. Marc Bradshaw embarked on a personal trek from Australia to South Africa and several places in between. His visit to Canada was intended to be a short stop, yet several years later, he is now Pillitteri’s winemaster at a family run winery that is deeply rooted in its Italian heritage. Our Savvy Sommelier - Gina, enjoyed interviewing him to learn about his winemaking adventures…and I think she enjoyed listening to his Aussie accent too!

What do you think?

Your feedback is always welcome, so please let us know what you think of this months wine selection. If you would like to order additional Pillitteri wines or wines from other featured wineries in the Savvy Selections, just give me a call….it would be my pleasure to organize a shipment for you.

Cheers and keep warm!

- Debbie & the Savvy Team

Pillitteri Estates Winery
presented by Sommelier Gina Wohlgemuth

It is with great pleasure that we are once again showcasing wines from PiIlitteri Estates Winery in the Savvy Selections. Since the first feature in March 2006, the winery has continued to impress the world wine stage with award-winning VQA wines, celebrated its 20^th anniversary in business, expanded its production facilities at the winery and hired a new winemaker – the talented and enthusiastic winemaker Dr. Marc Bradshaw.

Originally from Queensland, Australia, Marc had never considered entering the wine industry while pursuing his studies, yet once he experienced his first “crush” (winespeak: grape harvest), he was smitten. Marc worked for wineries in his home country as well as South Africa and Germany before finding his way to Canada. He had always hoped to visit and take on a various ‘small’ jobs at a Canadian winery for a couple of months. Yet, when he was offered the position as assistant winemaker at Pillitteri, it evolved over time into winemaster, his plans of a short stay in Canada dramatically changed - three years later, Marc has not looked back.

Pillitteri is well known as the world’s largest estate producer of icewine so when I tried to pin down Marc in January - at the height of icewine production - for an interview, it took some persistent chasing on my part. Marc reports that the crew started picking on December 22, 2008 and completed picking the icewine grapes in mid-January. While teams of brave women and men are picking the grapes in the vineyards (really is entails snapping the bunches of grapes off bare vines), a team of people are on the crush pad located outside of the winery, pressing the grapes. Marc reports that all of this activity continued even as the pipes in the pressing room froze! Harvest is always a beehive of activity despite the cold.

Before coming to Pillitteri, Marc had little experience with icewine. As assistant winemaker, it was “baptism by fire”. Now with several years under his belt, the Aussie says he “loves” making icewine because of its challenges and rewards. In particular, the frigid working environment (by government regulations, icewine grapes have to be picked when the outside temperature is below – 8 degrees Celcius or colder), frequently working throughout the night into the wee hours of the morning along with the constant monitoring of fermentation.

Pillitteri’s devotion to perfecting icewine has not gone unnoticed. They have won hundreds of prestigious awards worldwide. For Marc, the most coveted award was gold in 2008 for their 2006 Shiraz icewine at the “Syrah du Monde” competition in France’s Northern Rhone Valley. This year, Pillitteri is producing more than ten different varietals of icewine including Semillon, Merlot, Gerwürztraminer and Sangiovese along with their Vidal and Riesling in both still and the one of a kind sparkling icewine.

When I pressed Marc to choose his favourite varietal to make wine, after some consideration Marc, stated, “I think it would have to be Pinot Grigio”. Why? He has fond memories of Pinot Grigio wines in Australia and his travels. Although he explains that Pinot Grigio must be watched carefully throughout its production, he enjoys crafting the refreshing drink with it’s a slightly pinkish hue. As far as Marc’s favourite Pillitteri wine to drink, Sur Lie Chardonnay is his current pick. Both of these white wines are included in this month’s Savvy Selections. Yet, Marc boldly states that, even though a winemaker, he never turns down a cold beer!

Marc is thoroughly enjoying his time working at Pillitteri. The Pillitteri family has given him leeway to create wines in a slightly different style than what had been created in the past, however, Marc repeatedly states that winemaking is a team effort. With Niagara’s climate being so varied from year to year, he admits that winemaking can be very challenging and it keeps him on his toes. Marc’s winemaking philosophies is “listen to the fruit and to go with the flow”.

Cheers & Enjoy!

~ Savvy Sommelier Tasting Notes ~

Pillitteri Estates Pinot Grigio VQA 2007, $15
Produced in the Old World Italian style, this 100% Pinot Grigio is classified as “dry” (winespeak: very little residual sugar following fermentation). Dry can also be rated as a ‘0’ on the sugar code. Despite its crispness & refreshing acidity, it tastes lush because of all the natural fruit sweetness.

Savvy Sommelier Tasting Notes: Marc specifically crafted this wine to have a pretty pale peach hue. The aromas of citrus, melon and light floral notes are reminiscent of spring and the promise of warmth – good thoughts to have in the middle of a cold winter. This is a light refreshing wine filled with spritzy fruit flavours and a clean finish.

Suggested Food Pairing: This wine is easily enjoyed on its own or with appetizers – see the quesadillas recipe below, with roasted chicken or pork chops.

Cellaring: Enjoy now or put away in your cellar until the summer to sip while sitting on your patio in the sunshine.

Pillitteri Estates Sur Lie Chardonnay VQA 2007, $15
The fruit for this wine was crushed, pressed and then fermented in stainless steel tanks. No oak was used during its production. The complex aromas and flavours were developed by leaving the wine on its lees (winespeak: the remnants of the yeast cells used for fermentation and coarse sediment) with periodic bâttonage (winespeak: daily stirring) for eight months.

Savvy Sommelier Tasting Notes: Look for aromas and a palate of citrus and tropical fruits as well as pleasant nutty characteristics. Lively acidity balances out the fruit in this flavorful chardonnay.

Suggested Food Pairing: Serve with roasted chicken, poached salmon or comforting shepherd’s pie.

Cellaring: 2007 was a fantastic year for Niagara wines. This one is definitely delicious now or it can be properly stored for another year or two.

Pillitteri Estates Reserve Merlot VQA 2002, $25
We are excited to offer this fine wine from the sensational harvest of 2002. Following primary fermentation and malolactic fermentation (winespeak: the process by which stronger malic acid is converted into the softer, more desirable lactic acid), the wine was aged in a combination of brand new barrels French and American oak barrels as well as some barrels that were one or two years old and some that have been re-coopered (rebuilt and re-toasted). All in all, the wine aged in the barrels for over 20 months to soften and integrate the flavours of this Merlot.

Savvy Sommelier Tasting Notes: Gina and her tasting panel noted that the nose on this Merlot is reminiscent of black cherries and blackberries, chocolate and leather as well as earthy undertones. Generous acidity and mild tannins make it a food-friendly red wine.

Suggested Food Pairing: Try this wine with a big plate of spaghetti and meatballs, a meaty casserole or your favourite winter comfort food.

Cellaring: “No need to wait – drink now!” comments Gina. Keep in mind that this wine has already aged 7 years. Consider decanting it to allow the wine to ‘breathe’. As it has aged, the wine has mellowed, transforming from a full bodied Merlot to one that is more medium bodied, complex and well balanced. Enjoy!

~ Recipes to enjoy with your Savvy Selections ~

With Pillitteri’s Pinot Grigio…
Grilled Quesadillas
These make a tasty appetizer, lunch or light supper. A nonstick skillet works just as well as the grill so no need to wait for summer to enjoy.

Recipe from Anne Lindsay’s “New Light Cooking”
Makes 8

Ingredients
1 small avocado
1 tomato, diced
½ c. corn kernels (canned is fine)
¼ chopped canned green chilies or green onion
¼ tsp. salt
pinch of pepper
8 flour tortillas (8 inch)
1 c. grated part-skim mozzarella or cheddar cheese
1/3 c. chopped cilantro or parsley
Your favourite salsa

Method

1. Peel and pit avocado. Place half in bowl and mash until smooth. Chop remaining half and stir into same bowl with tomato, corn, chilies, salt and pepper.

2. Spread mixture evenly over half of each tortilla. Sprinkle cheese and coriander over mixture. Fold uncovered half over filling and gently press edges together.

3. In nonstick skillet or on grill over medium heat, cook quesadillas for 1 – ½ minutes until bottom is lightly browned. Turn and cook for another 1- ½ minutes or until filling is heated through and cheese is melted.

4. Serve with your favourite salsa.

With Pillitteri’s Sur Lie Chardonnay
Roasted Butterflied Chicken & Fennel Mash Potatoes
This easy technique makes for a whole chicken with crispy, golden skin and juicy meat that cooks in little time. Serve with a creamy risotto or with my fennel mashed potato recipe.

Serves 4

Ingredients
1 3-4 lb. chicken
olive oil
coarsely ground black pepper and sea salt to taste
½ c. chicken broth

Method
Preheat oven to 400 degrees F. Place chicken on a cutting board and cut chicken up the back. Open it up and lay it flat, skin side up. Press down along centre to flatten even more. Rub skin with olive oil and sprinkle with pepper and sea salt

Pour broth into roasting pan just large enough to fit flattened chicken snugly. Place prepared chicken on top. Roast uncovered for approximately 1 hour 15 minutes or until juices run clear.

Fennel Mashed Potatoes
Recipe from Margaret Chisholm, “The Girls Who Dish”
Serves 4

Ingredients
2 tsp. unsalted butter
1 small fennel bulb, stalks removed, chopped into ½ inch pieces
5 large Yukon Gold potatoes
2 tsp. coarse salt
2 Tbsp. unsalted butter
¾ c. hot milk
salt and freshly ground pepper to taste

Method
Melt the 2 tsp. butter in small frying pan over medium-low heat. Add the fennel and cook stirring occasionally until tender, approximately 15 minutes. Set aside.

Peel the potatoes and cut into pieces. Place in medium saucepan and cover with cold water and the coarse salt. Bring to a boil and cook over medium heat for approximately 20 minutes or until the potatoes are tender.

Drain in colander and return potatoes to the pot. Place over low heat and toss the pan a few times to dry them out. One or two minutes should be plenty. Put the potatoes through a potato ricer or mash with potato masher. Return them to the pot. Beat in the 2 Tbsp butter with a wooden spoon. Beat the hot milk in a bit at a time. Stir in the fennel. Season to taste with salt and pepper.

With Pillitteri’s Merlot Reserve…
Braised Lamb Stew with Rosemary Dumplings
Recipe from John Bishop’s “Cooking at My House”
Serves 4

Ingredients
1 1/4 lbs. boneless leg of lamb
salt and pepper
1 cup flour
2 Tbsp vegetable oil for frying
½ c. finely chopped onion
½ c. finely diced carrot
½ c. finely diced celery
2 cloves garlic, chopped
1 Tbsp tomato paste
1 cup red wine
1 tsp fennel seeds
2 cups stock or water

Ingredients for Rosemary Dumplings
1 cup flour
1 tsp baking powder
½ tsp salt
1 tsp chopped rosemary leaves
2 Tbsp olive oil
½ cup milk

Method
Trim lamb and cut meat into 2- or 3-inch cubes. Season with salt and pepper. Dip each cube into the flour, coating all sides.

Heat vegetable oil in frying pan on medium-high heat. Add the lamb chunks and sauté until all sides are sealed and browned. Remove the lamb from the pan and place it in a casserole or baking dish.

Preheat oven to 375 degrees F.

Place the frying pan back on the burner on medium-high heat. Add the chopped vegetables and sauté for approximately 5 minutes. Add the tomato paste, red wine and fennel seeds. Stir together well then pour it over the lamb. Top up with the water or stock. Cover the baking dish with a lid or aluminum foil and bake for 1.5 hours.

Just before the stew is ready, prepare dumpling mixture: Combine flour, baking powder, salt and rosemary in a bowl. Add the olive oil and milk.

Mix together to form a soft dough. Divide the dumpling dough into six pieces.

Remove stew from oven. Taste and add salt and pepper if necessary. Place dumplings on top of the stew. Cover and bake for an additional 15 to 20 minutes. The dumplings should be light and fluffy when they are ready.

Great wine & food ideas to warm you up on a cold February day.
Cheers & Enjoy!

When you would like to order additional Pillitteri wines or wines from other featured wineries in the Savvy Selections, simply contact the Savvy Team and we will organize a shipment for you.

Tags: Debbie Trenholm, food and wine pairing, Gina Wohlgemuth, icewine, Pillitteri Chardonnay Sur Lie, Pillitteri Family Estates Winery, Pillitteri Pinot Grigio, Pillitteri rare Sparkling Vidal Icewine, Pillitteri Reserve Merlot, premium Canadian VQA wines, Savvy Company, Savvy Selections, Sommelier tasting notes, wine of the month club
Posted in Savvy Selections e-Zine | No Comments »

Savvy Selections e-Zine featuring Pelee Island Winery

Posted by Debbie

Monday, February 2nd, 2009

January 2009
Savvy Selections - featuring Pelee Island Winery
Canada’s wineries delivered to your doorstep

Happy New Year!

We are starting 2009 with a well-established, yet unique Canadian winery, Pelee Island Winery. You may recognize the winery for its well-known labels, featuring natural rare animals of the area. However, with this month’s Savvy Selections we will introduce you to some of Pelee’s lesser known wines.

As friends and I set sail on the M.V. Jimaan ferry from Leamington last summer, I felt like an intrepid explorer traveling to a new world. The Jimaan (the word means ‘big canoe’ in Ojibway) is the principal method of transport for residents of and visitors to Pelee Island. Not only does it carry people, it carries supplies, trucks, tractors and, during harvest time, hundreds of containers of ripe wine grapes.

The Pelee Island Winery vineyards are located on the island, yet winemaking takes place in Kingsville - on the mainland. The vineyards, over 550 acres, amount to the largest private estate in Canada. During our travels, we learned that the island is inhabited by about 150 families, most of whom are involved in agriculture or service industries. We met two local families and learned of the challenges and the pleasures of living on the island. For instance, families still have to ‘stock up’ supplies for the winter. In the early 1900s, the only way to the mainland in winter was on sleighs over the ice; today, the only method of winter travel is by air. It is clear that while things have changed since the island was first settled over 100 years ago, many things haven’t - and one of them is the local enthusiasm for grape growing!

After the 1 ½ hour cruise to the island, we took a short road trip to the Pelee Island Winery Pavillon, where we learned more about the history of winemaking on the island, and tasted a wide range of Pelee Island wines. The winery builds on a long tradition of grape growing and winemaking dating back to the late 1860s. Local history records that the original grapes were imported from Ohio in 1866 by a settler family from Kentucky! With the help of an enterprising Ontarian, J.S. Hamilton, wines from the Vin Villa winery on Pelee Island graced the tables of eastern Canada and the northeastern states by the late 1800s, and were successfully exported to Europe and the Caribbean. In fact, one of these early Pelee Island wines won a bronze medal at a competition in Paris.

Other agricultural crops replaced grapes in the 1920s, but in 1979, an enterprising Austrian named Walter Strehn began the renaissance of the wine industry on the island. Vines were imported from Germany and, in 1984, the Pelee Island Winery was built just east of Kingsville. So began a new era of winemaking on Pelee Island (now established as its own viticultural area). And from this new era, we are pleased to feature three of Pelee Island Winery’s premium wines - Barrique Chardonnay, Shiraz and a Cabernet Sauvignon/Petit Verdot blend from the Vinedressers series. Notice the Vinedressers label which features a photo dated in 1891 of the founding fathers of the original Pelee Island Wine and Vineyards Company, posing before the winery and the cellar.

We are certain you’ll enjoy these premium wines. To order more Pelee Island wines or wines from previous Savvy Selections, simply call on us to organize a shipment for you.

- Debbie & the Savvy Team
Debbie Trenholm
debbie@savvycompany.ca

Pelee Island Winery
presented by Sommelier Susan Desjardins

Pelee Island, the southernmost inhabited landmass in Canada, is about 10,000 acres in size - 6000 acres of which is arable land. At 42 degrees north latitude, Pelee is at the same general level as other famous winegrowing areas of the world, such as Napa Valley, Burgundy, and parts of Spain and Portugal. It has the highest heat units in the country (another words - great for ripening delicate Vitis vinifera grapes), and interestingly, the longest frost-free growing season in Ontario at 196 days. The island has its own microclimate, influenced by its location 25 km offshore. When rainstorms move in from the southwest, they tend to break up and flow around the island. For instance, last summer, when the rest of Ontario was enduring rain through much of July and August, the island was enjoying wonderfully warm and sunny growing conditions.

The island is mostly below the level of Lake Erie, which becomes evident from the elevated road that circles the island. The vineyards are located in the centre of the island, where somewhat deeper soils ensure the root systems can effectively establish themselves. The vines on the island are often planted in an east-west direction, in order to take advantage of the high winds that blow consistently across the vineyards, limiting humidity and associated fungal diseases. The winery has chosen to grow its grapes according to the World Wildlife Fund’s strict sustainable vineyard practices. They are committed to making their own compost and recently achieved organic certification.

Walter Schmoranz, the President and Winemaster and I spent time together when I visited the winery in Kingsville. A native of Germany, Walter was educated and developed his winemaking skills in the Rheingau. He came to Canada for a visit and was captivated by the country, along with the opportunity in southern Ontario. He joined the Pelee Island Winery in 1985, just after the winery was built and as the Ontario wine industry was beginning to come to life. Says Walter, “I have been very fortunate that the owners and investors are quite hands off. As long as the financials are satisfactory, I have the latitude to implement creative viticultural strategies and new vinification techniques.”

And experiment he has, over the 23 years he has been with Pelee Island Winery. Not satisfied to produce wines from varieties that are known to grow well in Ontario, Walter is constantly experimenting with new grape varietals. To our benefit, this experimentation has led to the Vinedressers Shiraz and the Cabernet Sauvignon/Petit Verdot blend that we are showcasing in this month’s Savvy Selections. Although Petit Verdot ripens even later than Cabernet Sauvignon, it is doing amazingly well in the island microclimate. Other varietals such as Tempranillo and Malbec are also being experimented. Along with Bruno Friesen, Pelee’s viticulturalist, Walter has tried a range of pruning techniques and has even experimented with biodynamic farming, which he studied while in university. Not content with just expanding the range of varietals used and wines produced, Walter and Bruno harvested their first crop of lavender this year, and are growing sea-buckthorn, whose berries are used in the cosmetics industry and are recognized for their antioxidant properties.

As his role expanded, Walter recruited Martin Janz to work with him as winemaker. “It’s a bit of a funny story. My twin brother, who is also a winemaker, and I worked for Martin’s father when we were young. I managed to entice Martin to Canada, and he’s been working with us now for over 10 years.” Pelee’s philosophy of winemaking is simple: produce a valued product that is as Canadian as possible. Walter explains, “It’s really about growing the best grapes, and then ensuring that we have excellent balance in the wines – this is very important.”

We think you’ll agree that the wines we’ve selected reflect the philosophy and commitment of Walter Schmoranz and Pelee Island Winery. Enjoy these robust wines in the heart of winter!

~ Savvy Sommelier Tasting Notes ~

Pelee Island Barrique Chardonnay VQA 2005, $14.95
The grapes for this wine were harvested late in October to optimize the sugar content. The juice was clarified and then aged sur lie (winespeak: aged for a couple of months with coarse sediment and inactive yeast cells – known as ‘lees’– allowing the flavours to gain complexity) for 10 months in French oak barriques. The result is a round, dry & well balanced white wine.

Savvy Sommelier Tasting Notes: A lovely golden color, aromas of sweet spices - apple pie and vanilla waft from the glass. Enjoy the rich mouth feel (winespeak: texture) of the wine, with flavors of ripe pears, toffee apple (the kind from a country fair), complemented by pleasant acidity. The finish is long, warm and delicious.

Suggested Food Pairing: Serve this wine well chilled and enjoy it with a hearty chicken, veal or pork dish – as Susan offers below.

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

Pelee Island Vinedressers Shiraz VQA 2005, $19.95
The Shiraz grape varietal is a relative newcomer to the Pelee Island vineyards, introduced in 2000. The long, hot growing season of the island’s climate favors this grape – you can taste the sunshine in the wine!

Savvy Sommelier Tasting Notes: A favorite of the Savvy Selections tasting panel, this deep ruby colored wine has aromas of forest fruits – imagine fresh blueberry pie – char (think BBQ), and a hint of black olive tapenade. A full-bodied and robust Shiraz, the palate is characterized by well-integrated ripe fruit, soft tannins and crisp acidity. Enjoy the hint of smoky roasted peppers on the long finish. Yummy!

Suggested Food Pairing: This wine pairs well with hearty casseroles and roasted meat. We also felt it would be a lovely sipping wine – try it with some Spanish Manchego cheese or the Carmelized Onion Tart recipe on the next page.

Cellaring: At 3 years of age, this wine is drinking well now, but could certainly cellar for another couple of years.

Pelee Island Cab Sauv/Petit Verdot VQA 2007, $19.95
This blend was just released in October 2008 (perfect timing to be featured in the Savvy Selections!), this Cabernet Sauvignon/Petit Verdot once again demonstrates the advantages of the climate and terroir of the island. Petit Verdot grapes are not often grown in Canada – making this particular wine a special treat. Verdot is late ripening with an erratic yield, yet it brings depth, intense color with a floral aroma to the wine or blend that it graces.

Savvy Sommelier Tasting Notes: “I can’t help rhapsodizing about the aromas of this bright but dense red”, explains Susan. She recommends to let your glass sit for a minute, swirl, then enjoy a nose full of perfumed floral scents (red roses and violets - can you find them?) as well as aromas of dark cherries. The wine is medium-bodied, silky and dense. Simply put - raspberry pie in a glass! The tannins are firm and drying, lingering through the long warm finish.

Suggested Food Pairing: This is a great wine to pair with boeuf bourgignon or prime rib, as well as grilled meats (such as the lamb loin recipe that follows). This could be enjoyed with hard cheeses.

Cellaring: This wine is wonderful paired with food and served now. 2-3 more years in the cellar would certainly soften the tannins.

~ Recipes to enjoy with your Savvy Selections ~

With Barrique Chardonnay…
Pork Tenderloin with Roasted Sweet Potatoes
Recipe from Aartje denBoer, Pickle Patch Farm
Serves 4

Ingredients
2 pork tenderloins, trimmed
4 sweet potatoes, split lengthwise
3 Tbsp extra-virgin olive oil
1 tsp dried thyme
Salt & pepper to taste

For seasoning:
1-2 cloves garlic, finely chopped
1 tsp dried thyme
3 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
Salt & pepper to taste

Method
Mix the olive oil, thyme, salt & pepper in a small bowl. Brush the cut sides of the sweet potatoes with the mixture and lay on a baking sheet, cut side down. Roast for 35-45 minutes at 350F, depending upon size of potatoes.

Mix the seasoning ingredients together, and then brush them onto the pork tenderloins. Place them into a roasting pan and place the pan in the middle of the oven, uncovered, Roast at 350F for 35-40 minutes, or until the meat is slightly pink. (I find that I can usually cook the meat and potatoes concurrently, but they might require a few minutes longer).

Remove the pork from the pan and let it sit on a cutting board for 5 minutes before slicing and serving with the sweet potatoes and a mesclun salad garnished with sun-dried tomatoes.

With Vinedressers Cabernet Sauvignon/Petit Verdot…
Grilled Lamb Loin
Recipe from Sebastien Centner
Serves 4

Ingredients
4 lamb loins
Salt & pepper to taste
12 or 16 large grape or cherry tomatoes
4 or 8 small carrots, with 1” greens attached
4 Tbsp olive oil
Aged Balsamic Vinegar - preferably 15 year old

Method
Lightly season the lamb with pepper and a touch of salt. Peel and halve the carrots and toss with tomatoes in olive oil, salt & pepper.

Pre-heat the grill to 400F. Grill the cherry tomatoes and carrots until soft, then set aside and keep warm.

Grill lamb on medium to desired doneness, approximately 7-9 minutes for medium rare.

Slice each lamb loin in 2 and stack in the centre of the plate, then top with cherry tomatoes and carrots. Drizzle about 1 Tbsp of balsamic vinegar directly in front of the lamb.

Serve with roasted potatoes.

A simple meal for a great wine!

With Vinedressers Shiraz…
Caramelized Onion Tarts
Recipe from A Matter of Taste, L. Waverman & J. Chatto
Makes about 24 tarts

Ingredients
Cream Cheese Pastry
2 cups all-purpose flour
pinch salt
¾ cup butter, diced
6 oz. cream cheese, diced

Filling
2 Tbsp butter
1 Tbsp olive oil
6 cups thinly-sliced sweet onions
salt & pepper to taste
1 cup red wine
½ cup chicken stock
1 tsp granulated sugar
¾ cup whipping cream
1 tsp dried thyme
¼ cup chopped parsley
1 cup grated Pecorino or Asiago cheese

Method
Place flour, salt, butter and cream cheese in a food processor and pulse until mixture just begins to form a ball. Turn out mixture and press into a flat disc. Wrap and chill for at least 30 minutes. Roll pastry out thinly on a floured surface. Cut 3” circles to fit 2” muffin or tart tins. Fit pastry into tins, prick and refrigerate for 30 minutes. (Pastry can be formed into 1” balls and patted into tins.)

Heat butter and olive oil in a large skillet over medium heat. Add onions and salt them immediately to help remove water. Sautée for 5 minutes or until softened.

Add wine, stock and sugar. Bring to a boil, reduce heat to medium-low and cook for 30-35 minutes, or until onions are very soft and liquid has almost evaporated. Season well with salt & pepper.

Add cream & thyme and cook for 5 minutes, or until onions are a creamy mass. Remove from heat & stir in parsley and cheese.

Preheat oven to 375F. Fill tart shells with onion mixture. Bake for 20 minutes or until pastry is crisp and filling heated through. Serve warm or at room temperature, as you sip your Vinedressers Shiraz!

When you would like to order additional Pelee Island wines or wines from other featured wineries in the Savvy Selections, simply contact the Savvy Team and we will organize a shipment for you.

Tags: Debbie Trenholm, food and wine pairing, Pelee Island Barrique Chardonnay, Pelee Island Vinedressers Cabernet Sauvignon Petit Verdot, Pelee Island Vinedressers Shiraz, Pelee Island Winery, premium Canadian VQA wines, Savvy Company, Savvy Selections, Sommelier tasting notes, Susan Desjardins, wine of the month club
Posted in Savvy Selections e-Zine | No Comments »

Savvy Selections e-Zine featuring Konzelmann Winery

Posted by Debbie

Monday, February 2nd, 2009

December 2008
Savvy Selections - featuring Konzelmann Winery
Canada’s Wineries delivered to your doorstep

As December is a month filled with family traditions we thought that it would be fitting to showcase Konzelmann Estate Winery. In this Savvy e-Zine, you will read how the winery in Niagara continues the family tradition of winemaking stemming back to Germany for four generations. The tradition is deeply rooted in heritage and respects the quality and winemaking styles of the Old World that shows through in the three bottles we selected for this month’s Savvy Selections:

- Gewurztraminer Reserve VQA 2006
- Riesling Grand Reserve Classic VQA 2007
- Barrel Aged Merlot VQA 2006
- Special Select Late Harvest Vidal VQA 2006 – optional item added on request

Our tasting panel of Sommeliers selected these particular wines as they are ready now and would be easy drinking wines to uncork during the holiday season. Keep them handy and ready to serve with hors d’oeuvres, to unwind after a full day of shopping or to simply sip on as you relax by the tree.

If you would like to order additional wines from Konzelmann or wines from other featured wineries in the Savvy Selections, simply contact us to organize a shipment for you.

Here’s to another great year together discovering Canadian wines with the Savvy Selections! We look forward to continuing to share wines with you in 2009!

Happy holidays,
-Debbie and the Savvy Team

Konzelmann Estates Winery
presented by Savvy Sommelier Wayne Walker

In 1893, Friederich Konzelmann, restaurateur and winemaker, founded an Estate Winery near Stuttgart, Germany. Herbert, his great grandson, continued this tradition in Germany until the early 1980’s when he moved to Niagara, Ontario. In his travels, Herbert recognized that Niagara had an Alsatian-like micro-climate in the Lake Ontario area and saw the opportunity to continue the Konzelmann in the growing Niagara wine region.

The new Konzelmann property in Niagara was originally an orchid of 2500 plus peach trees. Herbert recognized that there was potential in the soil to offer soft minerality and warm tropical flavour to wine grapes. Today, the 83 acres has been transformed into vineyards that boasts 17 different grape varieties producing upwards of 40,000 cases of award winning wines each year.

Herbert and his winemaking assistant, Eric Pearson, are focused on producing low yielding grapes (winespeak: low yields means that the grapes have concentrated flavours) and high quality premium wines. Old vines, thinned out three times a season, contribute towards achieving this goal. Vertical vine training (a method of trimming and growing vines in a more vertical linear fashion than in a bush-like design) helps to enhance sun exposure, ripening conditions and sugar and flavour intensities. These wines are proudly named “The Winemaster’s Collection”.

Riesling, Gewurztraminer, Pinot Noir, Merlot and Vidal are some of the varietals that thrive at Konzelmann. As Bruno Reis, Director of Operations explains, “This is where our penchant for Alsatian and Burgundian styles of wines comes from. The natural growing conditions and grape varietals have a direct impact on our winemaking methods.”

Certainly Eric’s knowledge of Italian winemaking coupled with Herbert’s German background (including his expertise with Icewines) are a winning combination that is enjoyed in all Konzelmann wines.

This international expertise can be contributed to why Konzelmann wines have an international market, being sold not only in Ontario but extensively in California, Texas, New York, Japan and Korea.

Konzelmann’s signature wines are white. The Reserve Gewurztraminer and Grand Reserve Riesling – both are included in your Savvy Selections this month. As for red, Pinot Noir and Merlot lead the pack while Vidal Icewine is the coup d’etat in the dessert category.

Konzelmann wines can be placed in existing styles of winemaking, but the fact remains that wine from this Niagara estate on Lake Ontario struts character profiles of its own. Konzelmann whites show a fine acid balance while maintaining an unique, delicate, soft mineral and fruit flavour. Konzelmann reds show the effort that is spent enhancing textures and tannic structure on an existing fresh, elegant, fruity canvas. The result? - favour, flavour and balance. Extended fermentation time on the grape skins and in wood barrels assists in developing these signatures.

Bruno feels that if someone were to drink every wine in the Konzelmann portfolio, the Gewurztraminer would be the most memorable because “It tastes good, feels good and with its acidity, it matches well with food while showing no negative side effects. It is the role model of all the Estate wines. It’s a drink of integrity and character. Drink Konzelmann wine and everything is fine.”

Now that is a great way to toast the holidays!

~ Savvy Sommelier Tasting Notes ~

Konzelmann Gewurztraminer Reserve VQA, 2006 $17.00
Low yield and long ripening are evident with this wine. Considered as Konzelmann’s signature wine, it shows good weight and texture and solid aromatics. This wine is medium to full body and capable of carrying solid alcohol and good residual sugars, as evident in its delicious fruit flavours.

Savvy Sommelier Tasting Notes: This straw gold, brilliant wine is very aromatic with stone fruits (can you find peaches, nectarines, apricots?), flower blossoms, lychee and other tropical fruit. Good acidity and fruit structure give balance to its elegant, long, stone fruit and tropical finish.

Suggested Food Pairing: Serve this wine chilled (about 8C) as a wonderful sipper or paired with a variety of white meats roasted or grilled, fish, soft cheeses or salty snacks. Try the Spiced Chicken Breasts with Pineapple and Grapefruit below to taste this wine come alive!

Cellaring: No need to wait…this wine is ready to drink now. It can cellar for up to 2 years at 12C.

Konzelmann Riesling Grand Reserve Classic VQA, 2007 $22.00
Another great food wine with its thirst quenching acidity, its complex fruit profile and its delicate balance is enjoyed into the well-ripened creamy and elegant texture.

Savvy Sommelier Tasting Notes: A favorite of the Savvy Selections tasting panel, this straw (with a greenish tinge – do you see this?) is a reflective wine with aromas of ripe pears, peaches and apricots on a canvas of ripe apple and lemon-lime. Full-bodied, the fruity flavors continue through onto the palate with tropical fruit, stone fruits and honey. A silky leather and green pear, apple aftertaste are connected by a subtle minerality on the finish.

Suggested Food Pairing: This wine is versatile and can be paired with many food styles. It shows very well with spicy Thai and Mexican cuisine because of its thirst quenching qualities. Even serve this wine with a fruit dessert, particularly a dessert featuring fruits found in the aroma and flavours of the wine. I offer (below) a luscious Roasted Pear recipe that would be perfect for holiday festivities. Enjoy!

Cellaring: Ready to be enjoyed now, yet will retain its intensity for up to 2 years if stored on its side in a cool location (12C-14C).

Konzelmann Merlot Barrel-aged VQA, 2006 $20.00
The dry summer and cool fall of 2006 resulted in excellent ripening conditions rendering this Merlot ideal fruit concentrations and colours. This wine was not only aged (for 18 months) in French Oak (in case you are interested: from coopers in the Allier and Nevers regions of France), but some fermentation took place in barrels as well. This allowed the winemaker to enhance the tannic structure and the darker, riper fruit flavours of the wine during the active process of fermentation and the longer aging time. This contributes to its Bordeaux-style profile.

Savvy Sommelier Tasting Notes: Dark ruby-red in colour, sporting the richness of blackberry jam, earth and oak, with a subtle bit of pepper, this wine is very soft and round with ripe berry fruit and spicy vanilla flavours on both the tongue and the medium finish. Good acidity gives it a surprising quality of thirst quench.

Suggested Food Pairing: Pasta, pasta and more pasta is what this wine screams out for! Make sure that the sauce is not overly creamy. Oven cooked beef (like roast beef, Beef Bourguignon) and chicken (Coq au Vin) would work well. A feast of chili and crusty bread or homemade pizza are perfect to enjoy this easy drinking wine.

Cellaring: This wine is drinking well now, yet, could certainly be cellared for 3 years or so (18C). As it ages, the fruit character will diminish. You may think that this is an issue as it is such a large part of its profile. Watch for any significant lightening of colour in storage as this will indicate waning of fruit profile.

A Special Addition by Request of our Savvy Selections subscribers
Konzelmann Special Select Late Harvest VQA, 2006 $19.95
Late Harvest wines usually identify a grape that has been harvested around the first frost of the year in late October or early November. The Vidal grape (interesting to note it is a hybrid grape variety), is typically left on the vine to be naturally frozen, then harvested for Icewine. Vidal is also a great grape for Late Harvest because of its thick skin and its ability to retain sugar and acidity against exposure to the harsh early winter elements.

The panel of Savvy Sommeliers was particularly impressed with this Special Select because its weight and texture gives you the impression of Icewine with its full bodied richness and long creamy finish. We hope you like it as much as we did.

Savvy Sommelier Tasting Notes: The honey texture and colour of this luscious libation almost gives it an Ice Wine profile. Stone fruits and apple on the nose are consummated on the tongue with more honey, lychee, candied citrus and warm, ripe tropical fruit, leaving a ripe, fleshy peach, apricot and honey finish balanced by sweet lemon zest.

Suggested Food Pairing: GREAT on its own. Sip by the fireplace munching on your favourite roasted nuts, cheese, chocolate or holiday treat. Also consider serving to complement and enhance sweet, full-textured desserts as well.

Cellaring: With its great acidity this wine will store and please for quite a while, but Santa would be very disappointed if this gift lasted past January 1, 2009 – wink wink!

~ Recipes to enjoy with your Savvy Selections ~

With Konzelmann Gewurztramniner Reserve…
Spiced Chicken Breasts with Pineapple & Grapefruit
Serves 2

Ingredients
2 chicken breasts
mixed spice (no anise)
ground cinnamon
cayenne pepper
clear strained chicken stock
fresh grapefruit juice
fresh pineapple juice
butter or olive oil

Method
In a saucepan, combine two fruit juices, stock, and spices and boil to a thick sauce.
Add a pad of butter to the sauce to give it a shine.

Pan fry the chicken breasts in butter or olive oil until firm. Cover as required.

Test periodically they are cooked throughout by testing that juices run clear when cut.
Serve the chicken breasts with the fruity sauce smothered over them. Perfect on a bed of steamed rice.

With Konzelmann Riesling Grand Reserve Classic…
Festive Pear Pairs
Serves 4-6

Ingredients
4 firm ripe pears – pealed, sliced in half & cored
¼ c. brown sugar, packed
¼ tsp. ground ginger or ground cinnamon
1 Tbsp freshly squeezed lemon juice
1 cup coarsely crumbled ginger snaps
1 cup havarti or old cheddar cheese, shredded
Vanilla ice cream or whipped cream

Method
Preheat oven to 400F. Butter a shallow 8 cup square or oval baking dish.

Place pears cut side up in baking dish, sprinkle with sugar, ginger, lemon juice and toss to combine. Spread evenly. Roast for about 25 minutes or until pears are almost tender and starting to brown.

In a bowl, combine cookie crumbs and cheese. Sprinkle evenly over pears.

Roast for 10 minutes longer or until cheese is melted or pears are tender.
Serve warm topped with whipping cream or ice cream. Serve yourself a glass of chilled Classic Riesling.

With Konzelmann Barrel-Aged Merlot…
Sweet Beef Curry
Serves 4

Ingredients
1 onion, sliced
curry powder
butter
1 apple, peeled and sliced
1 banana, sliced
1 Tbsp brown sugar
1 tsp fig jam or orange marmalade
3 to 4 cups of lean roast beef cut into bite sized pieces
½ c. of water
1 beef stock cube

Method
Fry onion in butter until softened.

Add curry powder and cook for 5 minutes stirring occasionally. Add apple, cook for 2 minutes. Add banana, cook for 1 or 2 minutes.

Add sugar and jam and cook for 5 minutes. Add meat, water and crumbled stock cube and simmer, stirring until thick. May be served alone or on rice.

With Konzelmann Special Select Late Harvest…
Sweet Heat
Serves 4

Ingredients
2 peaches, ripe, but not soft
2-3 Tsbp Butter
3 Tsbp brown sugar
dark rum
vanilla ice cream

Method
Cut peaches in half. Melt butter over medium heat. Add brown sugar and stir.

Add peaches. Cook until fairly warm and starting to soften, about 1 minute. Flip and cook an additional 30 seconds.

Add rum to taste and swirl in pan.

Use a long lighting instrument, pass over the pan as alcohol evaporates and light contents of pan. Allow flame to die down and sauce to thicken, slightly.

Remove and serve over ice cream. Yum!

If you would like to order additional wines from Konzelmann or wines from other featured wineries in the Savvy Selections, simply contact us to organize a shipment for you.

Tags: Debbie Trenholm, food and wine pairing, Konzelamann Gewurztraminer Reserve VQA 2006, Konzelmann Barrel Aged Merlot VQA 2006, Konzelmann Estates Winery, Konzelmann Riesling Grand Reserve Classic VQA 2007, Konzelmann Special Select Late Harvest Vidal VQA 2006, premium Canadian VQA wines, Savvy Company, Savvy Selections, Sommelier tasting notes, wayne walker, wine of the month club
Posted in Savvy Selections e-Zine | Comments Off

Menu Matching - which wines to serve?

Posted by Gina

Monday, December 29th, 2008

Gina -
From your bio, I see that you enjoy pairing wine with food. Your help would be greatly appreciated to guide me in selecting wines for each course for my upcoming dinner party.

Appetizer: Endive boats with mango, blue cheese, candied pecans, warmed in oven. Should I serve a Sauvignon Blanc? or perhaps a Viognier?

Soup Course: Butternut squash, apple, and smoked cheddar soup. I have read alot about Quebec’s cider wine - what would you like of serving it with the soup?

Pasta Course: Homemade gnocchi. My first inclination would be to serve a Valpolicella - what do you think?

Main Course: Grilled steak, creamy white beans, sauted green beans. Do you have a favorite Australian Shiraz? or Cab Sauvignon to recommend?

Dessert Course: Flourless chocolate cake - I have read that a red Zinfandel from California is a good match with chocolate cake. What do you think about this?

Thanks so much,
- MARY

Hi Mary,
Your menu sounds delicious and I like the direction you are going with your wine pairings. With respect to your first wine, have you considered a sparkling? They pair wonderfully with all kinds of foods, stimulate the palate for the dishes to come and make your guests feel special. A dry cava from Spain or prosecco from Italy would be delicious.

I love soups! Your Cider wine may be a good match at this point if it’s not too sweet. A lightly oaked Chardonnay is another suggestion (but again, like sweetness in the cider, too much oak could steal the show from your lovely soup.)

Moving on…I really like your idea of a Valpolicella with the gnocchi and for the main course of grilled steaks, definitely uncork a bottle of Cabernet Sauvignon.

For the dessert finale, if your flourless chocolate cake is like the recipe I use, it is on the wonderfully, richer side. A red Zinfandel from California does work well with chocolate cake, yet with your menu, it may not be as much of a statement after the Cabernet Sauvignon. If your budget allows, perhaps you might like to try an Italian Amarone red wine (one of my favourites!) or a bottle of Spanish Madeira (lightly sweet).

Enjoy your evening! If you get a chance perhaps you could let me know what wines you selected and what your dinner guests thought of the pairing.

Cheers!
-Gina

Hi Gina,
Thanks very much for your help! It was great to get such personalized assitance. I took your suggestion to go with a Sparkling wine with the appetizers, and it was perfect. This was a very nice set up for the rest of the night. I also went with a Chardonnay with the soup as you suggested, which complimented wonderfully. As I anticipated, the Valpolicella went great with the gnocci, as did the Cab Sauv with the steaks.

The only thing that didn’t go “perfectly”, was the dessert. The LCBO that I went to didn’t have any Amarone, so I went with a bottle of port that I had in my house already. It could be just my tastebuds… I don’t particularly love port. In any case, all in all it was a great night and my guests appreciated my efforts!

Thanks so much, I hope that I may ask your assistance in the future. I also find your website very useful.

Thanks again,
- MARY

Feel free to email the Savvy Team with your menu and we will offer you suggestions of wines to serve.

Tags: Amarone, Cabernet Sauvignon, food and wine pairing, Gina Wohlgemuth, Savvy Company, Selecting wines for dinner party, Shiraz, Sommelier tips, The Savvy Grapes, Valpolicella, Viognier, wine pairings, Zinfandel
Posted in Pairing wine with food, Selecting wines for a dinner party | No Comments »

White or red?

Posted by Debbie

Tuesday, November 4th, 2008

White or red? I suggest that when you are trying to decide which wine to serve, forget the old rule of thumb that you match to your meat.

Think of the fish, chicken and meat as the canvas to determine the weight of your wine. For example:

· shrimp, fish filet, steamed mussels = light bodied wine

· grilled vegetables, veal, tuna steak & chicken = medium bodied wines

· steak, lamb, stew or roast = medium to full bodied wines

What matters most is the flavour. Make your wine selection based on the spices, marinade or sauce—choose the wine that will complement the flavours to make your meal sing.

Cheers & Enjoy!

Debbie

Tags: buying wine tips, Debbie Trenholm, food and wine pairing, menu matching, red wines, Savvy Company, Sommelier tips, white wines, wine for chicken, wine for lamb, wine for meat
Posted in Pairing wine with food | No Comments »

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Menu Matching - which wines to serve?

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White or red?

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