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

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

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

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.

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!

Fielding Estates Winery
Presented by Savvy Sommelier Gina Wohlgemuth

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

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

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

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

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

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

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

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

 ~ Savvy Sommelier Tasting Notes ~

Fielding Estates Fawnsbrook Gewürztraminer VQA 2008, $24.95

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

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

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

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

Fielding Estates White Conception VQA 2008, $18.95

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

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

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

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

Fielding Estates Cabernet Syrah VQA 2007, $24.95

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

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

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

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

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

OPTIONAL WINE: Fielding Estates Merlot VQA 2007, $44.95

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

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

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

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

~ Recipes to enjoy with your Savvy Selections  ~

 With Fielding Estates Gewürztraminer…

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

INGREDIENTS

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

1.5 cups plain yogurt

2 Tbsp. corn starch

2 cloves garlic, minced

1 Tbsp. grated fresh ginger

1 Tbsp. curry powder

¾ tsp. each ground coriander, cumin and tumeric

¾ tsp. each hot pepper flakes, paprika and salt

¾ tsp. packed brown sugar

½ tsp cayenne pepper

METHOD

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

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

Refrigerate 24 hours, turning occasionally.

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

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

Serve hot with steamed basmati rice and green vegetables.

With Fielding Estates White Conception…

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

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

INGREDIENTS

6 c. dry pasta such as rotini or penne rigate

¼ c. olive oil

1 large yellow onion, minced

2 tsp. salt

8 garlic cloves, minced

1/3 cup chopped fresh oregano

2 Tbsp. chopped fresh thyme

½ c. chopped Italian parsley

¼ c. butter

3.5 c. milk

1/4c. unbleached flour

4 c. grated aged white cheddar

4 c. fresh breadcrumbs

1 c. grated Parmesan

½ c. pine nuts

METHOD

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

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

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

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

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

With the Fielding Estates Cabernet Syrah…

Mike’s Barbequed Ribs

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

Serves 4 to 6

INGREDIENTS

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

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

12 thin slices fresh lemon

water

Sauce

1 c. ketchup

½ c. red wine or balsamic vinegar

¼ c. packed brown sugar

1 small onion, finely chopped

2 Tbsp. Worcestershire sauce

2 tsp. prepared mustard

1 tsp. chili powder

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

METHOD

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

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

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

Cheers & Enjoy this month’s Savvy Selections!

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

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

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

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

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

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

·         2008 Vidal VQA

·         2007 Cabernet Franc VQA

·         2007 Cabernet/Merlot VQA

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

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

Cheers & Enjoy!

- Debbie & Savvy Team

Frogpond Farm Winery
Presented by Sommelier Susan Desjardins

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

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

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

- no synthetic additives, for instance in fining

- no genetically modified yeast, bacteria or enzymes

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

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

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

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

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

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

As they say in Germany…Prost (Cheers)!

 ~ Savvy Sommelier Tasting Notes ~

Frogpond Farm Vidal VQA 2008, $12.00

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

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

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

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

Cellaring:  Made to enjoy now!

Frogpond Farm Cabernet Franc VQA 2007, $17.00

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

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

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

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

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

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

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

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

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

~ Recipes to enjoy with your Savvy Selections ~

With Frogpond Farm Vidal…

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

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

Method

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

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

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

With Frogpond Farm Cabernet Franc….

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

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

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

Method

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

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

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

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

Savvy Selections wine of the month club
Featuring Chateau des Charmes Estate Winery
Canada’s wineries delivered to your doorstep

December is now in full festive season. Our team of Sommeliers certainly know that December is here, our calendars are chock-o-block with private and corporate event bookings of Sommelier led wine tastings, lunches and dinners.  And the phone is ringing off the hook with people arranging subscriptions to Savvy Selections as gifts.

Call on us anytime for a special wine event or gift of wine. Wine Gift Hotline: 613.SAVVYCO (613.728.8926)

This month’s Savvy Selections wines were selected in a different fashion. For the first time in 4 years (not sure why it took us this long!), we invited to all of our subscribers to participate in the Savvy Selections tasting panel.  Many thanks to Julie, Denise, Ward and Doug who were up for the challenge of the hard work! One November evening this ‘Fab Four’ together with Savvy Sommelier Wayne Walker, sipped, swirled & spitted (did they really?) an assortment of wines this month’s featured winery - Château des Charmes. Reportedly, everyone had fun, yet they took their jobs seriously as they assessed all of the wines, discussed their attributes then selected the wines that were delivered to you. This time, starting with eight wines and deducting to only three – it was a tough job, but they were game to do it.

Watch for an email invitation to participate in the Savvy Selections tasting panel in mid-January.

In this month’s Savvy Selections, we are delighted to feature the new brand recently launched by Château des Charmes.  They are a household name for many and we are showcasing some very special wines this month:
- Sauvignon Gris VQA 2008
- Viognier VQA 2007
- Cabernet Franc VQA 2005
- Equuleus VQA 2007 – optional wine on request
- Savagnin Icewine VQA 2006 - optional wine on request

We love to hear from you about this month’s selection.  Let us know how you enjoyed the wines, as well as the matching recipes.  If you would like to order more of these wines or others from previous Savvy Selections, simply contact us. 

Looking for a special occasion to visit Niagara this winter?
Icewine Festival is just around the corner. During the weekends of January 15 to 17 and 22 to 24, Vintage Hotels and Château des Charmes have partnered to put together a fantastic line up of events and packages celebrating Icewine. More information at http://www.chateaudescharmes.com/Icewineact09.pdf

Cheers & Enjoy the holidays!
Debbie & Savvy Team

Château Des Charmes Winery
by Savvy Sommelier Wayne Walker

“New world excellence. Old world tradition.”

Directed and rewarded by this mantra since 1978, the Bosc family (Paul Sr and his wife Andrèe – on right, along with Paul Jr and his wife Michèle – on left) represents a winemaking tradition comprised of six generations. Started in the 1840’s in French Algeria, the Old World tradition migrated to ‘New World’ in the 1950’s when Paul Bosc Sr made Ontario his new home.

A graduate of winemaking school at the University of Burgundy - Dijon and an experienced Alsatian winemaker, Paul Sr began his quest in the New World working for a large winery in Niagara. In 1978, he began his own venture by growing grapes on 50 acres of the St. David’s Bench (located along the base of the Niagara Escarpment). The faith Paul Sr. had in Niagara’s climate became a significant turning point in the evolution of Niagara as a wine region. His expertise and influence on the growth of the area is remains highly regarded by new winery owners.

Château des Charmes carries on a vine breeding program focused on growing and selecting Noble grape vines from the winery’s designated nursery plots in their vineyards, constantly experimenting with Niagara growing conditions. Over the years. Paul Sr has developed fuller and hardier vines to assist in the production of fine Niagara wines. Gamay ‘Droit’, is a grape variety that discovered in his nursery.  He noticed the rootshoots of one Gamay vine growing straight up (rather than branching out).  Intrigued, he propagated the vines and ended up nurturing them for 20 years only to discover that he had ‘grown’ a new form of Gamay vine - one that the Château now has exclusive international plant breeder rights.  This is heralded as Canada’s first vinifera (winespeak: native grape variety)

Château des Charmes has a large presence and a grounded history in Niagara, but according to Paul Jr. the winery “… is not just brick and mortar, it’s another member of the family. A lot of blood, sweat and tears created this impressive volume and space and this helps us to never lose sight of its human quality. My father and I make decisions for our immediate and extended families every day (120+ staff during the peak season). We never lose sight of our responsibility to consider Château des Charmes as a way of life for all of us. It has a central sparkle that we get up every morning to polish - like a diamond.

Like father like son, Paul Jr continues, “My father gave us a great advantage as a pioneer and a seminal figure in the development of the Niagara wine industry, yet I am weary that we have been in the New World (of Niagara) for more than four decades. We don’t rest on our laurels. We must be open to change and innovation.”

This side-by-side evolution of the ‘Old’ and the ‘New’ changed and shaped the new winery’s branding and labeling. The iconic architecture of the Château, Paul Jr explains, “now shares a regional terroir concept on the winery’s logo. It pays homage to Niagara by giving a better sense of place by using outlining the hillscape of St. David’s Bench in the background.”

And as for new innovations? You will see that on the back label, sports a square QR Code (Quick Response Code) near the barcode. This is leading edge technology.  By using the decoding software on a new cell phone, the code will convert and reveal a website on your cell phone providing more information about the wine including winemaking processes, growing conditions, recipes, critiques, recent awards won and cellaring notes. If you want to try it, download the free software download for QR Codes on chateaudescharmes.com  Château des Charmes is the first winery in North America adopting QR Codes technology. “But,” Paul Jr. humbly notes, “we won’t be the last.”

Innovation? Indeed.
Pioneering? Absolutely.

“New world excellence. Old world tradition.” A great mantra for a well rooted winery.

~ Savvy Sommelier Tasting Notes ~

Château des Charmes Sauvignon Gris VQA 2008 $19.95

This unusual blend wine benefits from the citrus and mineral experience of Sauvignon Blanc grapes combined with the smooth texture and tropical flavours of Pinot Gris.

Savvy Sommelier Tasting Notes:  Straw to pale yellow in colour, the tasting panel enjoyed the pear, melon, citrus and sweet honeyed flavours of this medium bodied wine. As Ward put it, “this wine offered a comfortably sweet experience.”

Suggested Food Pairing: Serve this wine chilled at about 8 to 11C. It’s a wonderful sipper or can be paired with a variety of white meats - chicken or turkey. Shellfish, fish or soft cheeses will offer a delicious pairing.

Cellaring:  No need to wait…this wine is ready to drink now. It can cellar for up to 2 years at 10C but be careful not leave it too long as it will lose its characteristically fruity flavour.

Château des Charmes Viognier VQA 2007, $25.95

Viognier is one of the noble grapes of the Rhône region renowned for its intense aromatics and flavours of stone fruit. Unlike in Europe where it is primarily seen as a blending grape, in North America it has become a favourite in its own right. Think you have seen this grape variety before? In October’s Savvy Selections featuring Peninsula Ridge we included their Viognier.

Savvy Sommelier Tasting Notes: A hands down favorite of the Savvy Selections tasting panel, the peach, almond, floral and melon aromas of the nose are carried on a creamy texture of apricot, citrus and almond on the tongue. Viognier is one of Doug’s favourite wines and this one in particular impressed him with the added dimensions of warmth and complexity. What do you think?

Suggested Food Pairing: Ideally paired with lighter fare, it shows very well seafood pasta, sushi, grilled white meats (try the Porkchop, Apple & Butternut Squash recipe below), salmon in a cream sauce or a simple plate of Brie and crackers.

Cellaring: This should be enjoyed now. Like all Viogniers, aromatics and finish dissipate with time. Chill this white a little more than usual to 7C for serving and storage. This will help the flavours and aromas endure.

Château des Charmes Cabernet Franc VQA 2005, $25.95

The Old World Bordeaux style of this wine was immediately evident to the tasting panel. Denise, Ward and Julie noticed its pleasures were not lead by its fruit profile, but were more balanced by the texture and barrel flavours evident in the wine. Like Viognier, Cabernet Franc is typically a blending grape in Bordeaux-styled wines, yet in cooler climates, such as in North America, it flourishes and has become one of Ontario’s more prolific and desired wines. If you have a sweet tooth, Cabernet Franc crafts as a very tasty red icewine. Outside of Ontario, this grape variety can be discovered as a blending grape in Cabernets, Bordeaux, Meritage or Super Tuscans.

Savvy Sommelier Tasting Notes: Ruby garnet in colour, Denise was impressed with its silky texture that brought with it not only the typical raspberry and spice, but licorice flavour as well. Ward noted how its barrel flavours were rounded into sweet smoke and vanilla. Doug commented on its subtle minerality and long finish.

Suggested Food Pairing: The Fab Four tasting panel all agreed that older cheeses, grilled, red meat and game would be great matches for this wine. Let’s not forget tomato based pasta dishes! Have fun with our festive Christmas Turkey Pasta recipe below - it’s another way to enjoy turkey over the holidays.

Cellaring: This wine is drinking well now, yet it will continue to develop in the bottle for 5 to 10 years. The panel tasted the 2007 Cabernet Franc too and realized the softening effect of the extra 2 years of aging in the 2005 vintage.

Optional additions to your Savvy Selections

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

Who could imagine that a wine tradition that began in Germany’s Rhine Valley half a millennium ago would cross the Atlantic to Niagara-on-the-Lake?  Such is the depth of tradition and expertise which characterizes our featured winery this month, Reif Estate Winery.

As a young agriculture student in Germany, Ewald Reif listened with great interest as one of his instructors spoke of his travels to Canada and to the vine-growing area of Niagara.  Years later, in the 1960s, he followed in his teacher’s footsteps and visited the Niagara area, talking with local fruit and grape growers.  In 1977, after a call from Karl Kaiser, he flew to Canada and purchased a former fruit orchard on the fertile banks of the Niagara River  He planted select vitis vinifera vines, as well as some French hybrids, and developed that plot of land so that 6 years later, in 1983, Reif Estate Winery offered its first commercial vintage. In fact, Klaus Reif, the current owner and President of the winery, spent the summer of 1978 planting some of those first vines with his uncle – more about Klaus & his pioneering grapegrowing in the following pages. 

Reif’s (pronounced ry-fe) vineyard is located in the Niagara River sub-appellation of the larger Niagara VQA appellation.  The soil is sandy, encouraging the roots of the vines to deeply penetrate the soil in search of reliable moisture.  And the influence of the nearby Niagara River moderates vineyard temperatures and extends the growing season.  Vineyards are planted on east-facing slopes, which contributes to the ability of Reif Estates to grow tender red varietals and produce some of the more full-bodied and intense red wines of the region.  In fact, at a Wine Council of Ontario event in February of this year, I had the opportunity to taste Klaus’ 2002 First Growth Pinot Noir which was a blockbuster, dark, muscular and intense, produced from vines planted in 1988 and aged 3 years in French and American oak.  When would he produce another wine like this his peers asked?  “2007 provided ideal conditions for the creation of another outstanding First Growth Pinot Noir”, replied Klaus.  Be on watch for this wine!

As Reif Estate Winery has grown, so has the range of varietals grown and the wine produced.  To the original varieties Pinot Noir and Merlot, as well as Pinot Gris, Sauvignon Blanc and Semillon have been added to their repertoire. 

In this month’s Savvy Selections, we are delighted to feature:

·         2008 Chenin Blanc VQA

·         2006 Cabernet Sauvignon Reserve VQA

·         2007 Meritage VQA

·         2007 Silver Meritage VQA – on special request

We’re always pleased to hear from our Savvy Selections subscribers.  Let us know how you enjoyed these specially selected wines, as well as the matching recipes.  If you would like to order more of these wines, simply contact us.  For a great tasting experience, don’t forget to visit Reif Estate Winery on your next trip to Niagara.

Cheers & Enjoy!

Debbie & Savvy Team

Introducing Reif Estate Winery
Presented by Sommelier Susan Desjardins

But first, how it all started for him….

As a young teenager, Klaus accompanied his father to Niagara in 1978 to visit his uncle Ewald’s new vineyard and winery. “I liked Canada”, said Klaus, “so I returned again in 1979 and 1980.” As he worked side by side with Ewald that first summer, he also had the opportunity to visit family friends working in some of the small number of local Niagara wineries.  These were the early days for the resurgent wine industry, and Klaus recognized tremendous opportunity to produce quality wines.  On his return home, he set a personal commitment to join his uncle in Niagara.  In 1982, the year the winery was licensed, he completed his emigration to Canada. He returned to Germany to complete his degree in Oenology and Viticulture at the famed Geisenheim Institute.  Then in 1987, he moved permanently to Niagara and purchased Reif Estate Winery from Ewald to become its President and Oenologist – and it’s driving force.

There’s an undenial energy and excitement in the air as Klaus Reif and Andrea Kaiser, Director of Marketing, talk about the Reif terroir and their wines.  With 127 acres, this winery is truly able to control the quality of their wines from vine to bottle.  The Reif crest on the bottle recognizes the 13^th generation of winemaking in this family, while a focus on core varietals that benefit from the Niagara River sub-appellation speaks to the terroir.  While Klaus is actively involved in all aspects of viticulture and viniculture, he partners with Roberto diDomenico in winemaking.  Roberto came to Reif as a summer student from the University of Guelph, then in 1988 he joined the winemaking team.  Says Klaus with obvious pride, “There’s a saying in the local wine industry, that it’s ‘Reif for Life’ when you become a member of our team.”

With the strong belief that great wines start in the vineyard, over time Klaus and Roberto have focused on improving the quality of grapes in the vineyard, using such techniques as thinning and pruning of the vines.  This has led to a natural improvement of the quality of the fruit.  At the same time, Klaus has focused on select varietals which best express the Niagara River terroir.  The 1^st growth wines, such as the Pinot Noir mentioned earlier, are the ultimate expression of Reif’s terroir. While maintaining traditional methods and winemaking techniques, Klaus has added new technology. He has gradually developed the estate and the winery over the last 25 years to include a refined tasting room and retail area surrounded by attractive flower and herb gardens.

Reif has a long history of innovation that continues to this day.  For instance, they produced the first Late Harvest wine in 1987. Late Harvest has now become wine style category in the Canadian wine industry.  “We are always on the edge of technology.” At present, in collaboration with the NRC, Klaus is experimenting with the use of tobacco drying kilns for 2 different processes.  In one kiln, grapes will be dried as they are for the passito-style wines of Italy.  In another, grapes will be introduced to conditions which should produce botrytis-affected fruit – such as that used to create Sauternes.  You can sense his excitement as he talks about these new projects!

So what’s next for a man who has taken a business from inception to its resounding success?   His eyes light up as he says, “I’m ready for a new challenge!”  He remembers the fun of the early days of the winery, when he was directly involved in everything from viticulture to harvest to winemaking, from bookkeeping to marketing. With the strong team he now has in place, Klaus has the energy and opportunity to focus on his passion – excellence in winemaking.  “As a mid-sized winery, we can be driven by the vineyards and the winemaking process – I might even experiment with some batches of my own!”  So be Savvy, stay tuned for more outstanding wines from Klaus and his team!

 ~ Savvy Sommelier Tasting Notes ~

Reif Estate Meritage VQA 2007 $26.95
From the outstanding 2007 vintage, this wine has just been released in time to be included in your Savvy Selections!  This blend is primarily Merlot and Cabernet Sauvignon with a measure of Cabernet Franc.  The fruit was picked at optimum ripeness, fermented for 18 days in stainless steel tanks, then aged in French oak.     

Savvy Sommelier Tasting Notes:  Our Savvy Selections tasting panel hands down agreed with the winemaker - this is a superior wine.  The aromas of ripe fruit, vanilla and cedar evolve and amplify as the wine relaxes in the glass.  Well structured and balanced, the wine displays layers of flavors - cassis, plums, dark berries, vanilla and dark chocolate.  The rich fruit is well supported by a seam of acidity and integrated tannins that linger on the finish.

Suggested Food Pairing: We have paired this wonderful wine with a simple roast beef tenderloin.  Other options - consider lamb tenderloin or a medley of grilled autumn vegetables.  Or, as the Savvy Selections tasting panel did, simply savour this wine with chunks of hard cheese.

Cellaring: This wine is designed for aging, and could certainly cellar for 7 or more years.  But if you can’t resist tasting it now, we know you’ll want to order a case to share with your friends!

~ Recipes to enjoy with your Savvy Selections ~

With Reif Estate Chenin Blanc…

Lemon Risotto

Adapted from Cook at Home Cookbook by Anna Olson

Serves 2

Ingredients
1 Tbsp extra virgin olive oil
2 Tbsp minced shallot
¼ C Arborio rice
2 Tbsp white wine
1 ½ tsp finely grated lemon zest
pinch Spanish saffron
1 ½ C water or dilute chicken stock
1 Tbsp fresh lemon juice
1 Tbsp unsalted butter
1 tsp honey

Method
Heat olive oil in a heavy-bottomed pan over medium heat and add onion, stirring until translucent. 
Add rice and stir for 3 minutes to coat rice with oil.  Add white wine all at once and stir until absorbed.  Stir in lemon zest and saffron.   

Add water (or stock), about ½ cup at a time, stirring aftere each addition and then stirring frequently, adding next addition of liquid only after the previous one has been fully absorbed.  Check doneness of rice by tasting.

Serve with pan fired scallops or filet of halibut.   

With Reif Estate Cabernet Sauvignon Reserve….

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine Sauce

Recipe from Susan’s friend Jennifer McLagan

Serves 6

Ingredients
2 ½-3 lb. piece centre-cut beef tenderloin
1 Tbsp extra virgin olive oil
salt & freshly ground pepper
2 Tbsp unsalted butter
4 shallots, peeled & thinly sliced
1 sprig fresh thyme
1 C dry red wine
1 C beef stock

Method
Preheat oven to 450 F.

Brush tenderloin with oil and place in a roasting pan lined with aluminum foil.  Season beef with salt & pepper to taste.   

Over medium heat, melt butter in a frying pan.  When hot, add shallots, thyme sprig & pinch of salt. 
Cook, stirring over medium heat until the shallots soften & begin to caramelize, ~10-15 minutes.

While the shallots are cooking, place beef in the oven & roast for 25 minutes for rare, 30 minutes for medium, or until an instant-read thermometer registers 120F for rare, 125F for medium.  When beef is cooked, remove it from oven, wrap it in aluminum foil & let rest for 10-15 minutes.

Pour the red wine into the frying pan with the caramelized shallots & bring to a boil to deglaze pan by scraping bottom.  Add stock & boil gently ~5-7 minutes or until you have about 1 of sauce.  Remove the thyme & season with salt or pepper as required. 

Unwrap tenderloin & place on carving board.  Add any juices from the meat to the sauce.  Slice the meat & spoon sauce over.