One of these notable wineries is Fielding Estates Winery of Beamsville.  At the time that our Savvy Selections tasting panel was deciding the three wines to feature this month, we received a call from Heidi Fielding, Hospitality Manager, excited that they had just received top medal standing for their 2007 Merlot. To share this big win, Fielding offered the not-yet-released wine to our subscribers.  What an overwhelming response we received!  A majority of you now have this wine in your hands to either open and decant while watching the Olympics or to put in your cellar for a few years.  (Note: missed this offer or want a few bottles more? This can still be arranged for you and your friends – simply contact me to arrange your order)

In this month’s Savvy Selections you will find

- Fawnsbrook Gewurztraminer VQA 2008 – a perfect pairing with your favorite spicy dish

- White Conception VQA 2008 – a blend of 5 white grape varieties

- Cabernet Syrah VQA 2007 – an impressive big red wine

- Optional Wine: Merlot VQA 2007 - indeed worthy of its medal!

The story of Fielding Estate Winery involves food and wine with a dash of ‘what if’.  As successful franchise owners of Subway Restaurants in North and Eastern Ontario, Ken and Marg Fielding were looking to expand their business ventures. Living in Muskoka cottage country, they enjoyed wines with friends and neighbours.  “Ken and Marg are always busy with their franchises. Their friends would jokingly tempt them - Why not build a winery and slow down?”, remembers daughter-in-law Heidi. “One thing led to another and now almost 10 years later since the idea was conceived, they own an impressive state of the art winery surrounded by 53 acre of vineyards.”

Building a winery was a family decision. Their son, Curtis left his career as a CASCAR racing car driver, to gain hands-on experience in the wine cellars at Vineland Estates. Curtis is now the General Manager and his wife, Heidi, left her job as a legal administrator to work at Jackson-Triggs Winery when it opened, then joined Curtis in his family’s business.

On the following pages, Savvy Sommelier Gina Wohlgemuth introduces you to another member of the Fielding family – award winning winemaker Richie Roberts.  And be sure to try the recipes Gina picked to serve with this month’s wines.

Anytime you would like more Fielding wines or previous Savvy Selections, simply contact me to arrange an order for you.   

Go Canada Go!

- Debbie & Savvy Team

With Frogpond Farm Cabernet/Merlot…

Heart Warming Beef Fondue

Recipe from the kitchen of Savvy Sommelier Debbie Trenholm

Serves 4-6

Ingredients

1 Tbsp olive oil
1 onion, chopped
1 C fennel, chopped (optional)

3 cloves garlic, chopped or pressed

5 C beef stock

2 C dry red wine

2 bay leaves

1/16 tsp powdered saffron (2-3 strands)

Suggested items to dip into the fondue:

Thinly sliced beef tenderloin, or fondue beef (ask your butcher for this cut), pre-cooked sausage cut into pieces, assorted mushrooms, green onions halved lengthwise, strips of red, green and/or yellow pepper cut lengthwise

Method

1.  In 3 quart sauce pan over medium-high heat, heat olive oil, then sautée onion, fennel and garlic until onion is soft.  

2.  Add broth, red wine, bay leaves and saffron.  Reduce heat, cover and simmer until vegetables are soft, about 15 minutes.  (Broth can be made the day before, covered and stored in the refrigerator).

3.  Add broth to the fondue pot, warm, and then spear beef on fondue fork, hold in broth for 2-3 minutes depending upon desired doneness.  Do the same with other dipping ingredients.

4.  Serve with crusty bread (another great dipping item).  Remaining broth can become tomorrow’s hearty soup – simply add cooked rice, lentils and more vegetables. 

Cheers & Enjoy this month’s Savvy Selections!

Savvy Selections wine of the month club
Featuring Lailey Vineyard
Canada’s wineries delivered to your doorstep

For those subscribers who have been with Savvy Selections since the beginning – there are a number of you – this is an opportunity to see how Lailey’s wines have progressed in the past years.  If you still have a bottle of Lailey wine in your cellar, it is dig it out and have a mini wine tasting using this months Savvy Selections wines:

·         Riesling VQA 2008

·         Cabernet-Merlot VQA 2007

·         Pinot Noir VQA 2007  - Derek’s signature wine

·         Impromptu VQA 2007 – optional addition

In the following pages of this Savvy e-Zine, read about all that is happening at this time of the year as Derek prepares for harvest.  One thing for sure - we should all keep praying for sunshine this month! You will also find our Savvy Sommelier tasting notes and recipes specifically chosen to pair with the selected Lailey wines.

As always, when you would like more Lailey wines or bottles from other previously featured Savvy Selections, contact me directly to make the arrangements for you.

Make it a weekend getaway….

Saturday September 26 – Prince Edward County is celebrating harvest with their 8^th annual TASTE! A great reason to getaway to ‘The County’ to enjoy 19 local wineries & breweries, 16 chefs from regional restaurants, cheese makers, chocolatiers, and more culinary talent all under one roof at Picton’s picturesque Crystal Palace. Tickets are $25 and available online at www.tastecelebration.ca

Special Prize – I have 2 complementary tickets available for TASTE. Be the first to email me on & the tickets are yours!

Enjoy September’s Savvy Selections (try saying that fast!)

Debbie & the Savvy Team

Introducing….
Lailey Vineyard

Presented by Sommelier Debbie Trenholm

When you visit Niagara-on-the-Lake, it is striking that there are more vineyards than orchards. More wineries than roadside fresh fruit stands. In fact on a recent trip to Niagara this summer, I was on the hunt for fresh Niagara cherries and found none…until I returned home, where they were awaiting me at my local grocery store.

The transformation of orchards to vineyards dates back to the 1950’s when fruit farmers started to experiment with French hybrid varieties.  William Lailey was one of these pioneers experimenting with growing vines on parcels of land amongst his pears, sweet cherry and peach orchards.  In a father-like-son fashion, David Lailey purchased the family farm in 1970 and continued transforming the orchard into vineyards.

David and his wife Donna, broke ground in the Ontario wine industry on several facets. Donna was one of the founding members of Vintner’s Quality Alliance (VQA).  She was crowned the first-ever Grape Queen of the Niagara Grape and Wine Festival in 1991. This is a prestigious industry recognition is awarded to the best vineyard of the season. (normally crowned as Grape King, yet exceptions were made to include the first awarded female grape grower). And Lailey Vineyard was one of a handful of wineries across Canada that incubated the idea of crafting Canadian oak barrels to age their wines.  

Today, the vineyard comprises of 20+ acres with grape varieties including Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewurztraminer, Merlot, Pinot Noir, Riesling, Sauvignon Blanc, Vidal and Zweigelt.

2009 Harvest Report

I spoke with Lailey’s winemaker Derek Barnett last week while he was walking through the vineyards examining his grapes. From the end of August through early September, winemakers are constantly talking about ‘véraison’.  This is the stage when grapes change from hard lime green balls into colourful plump grapes.  Derek explains, “It is exactly the same with tomatoes in your garden. In the few weeks before harvest, tomatoes change from green to red.  In the vineyards, the clusters (winemaker speak: bunches of grapes) take on natural sugar and the acid levels come down while the colour changes.” The red grapes are the most noticeable.  Pinot Noir grapes change first.  Derek was excited to report that 90% of his Pinot Noir clusters are in véraison stage. “Pinot looks fantastic.  The grapes are small, meaning that there is lots of concentrated fruit that will show through in the wine”.  Merlot grapes are at approx 20% and Cabernet Sauvignon is 15% véraison. 

With all of the rain this summer and the slow growing fruit, Derek reports that harvest might begin later this year - Mother Nature only really knows.  In comparison to 2007 – a spectacular vintage – Derek began harvesting Pinot Noir on September 25^th.  With the past weeks of solid sunshine and cool nights, Derek is ever optimistic. He predicts that he may be starting to pick his Pinot around Oct 1st.

Harvest is indeed a busy time.  It can be similar to playing chess with Mother Nature as your opponent. All of the equipment is ready, the pickers are on alert and winemakers like Derek are constantly walking the vineyard observing the fruit, tasting them and carefully measuring the Brix levels (amount of natural sugar in the grape). The process may be well defined, yet still “harvest is different every year”, Derek explains with a chuckle.

It’s stressful, but he is happy to do it

Derek has been a winemaker since 1991 where he began his career at Southbrook Farms (the same winery as Steve Byfield of Nyarai Cellars – August’s Savvy Selections featured winery). A prominent fixture at Lailey for the past 8 years, Derek absolutely loves his job. What gets him excited about winemaking? “Working with the fruit”, states Derek without missing a beat. “We grow grapes in the summer and make wine in the fall.”  Certainly there are sleepless nights, stressful moments and incredible pressure when your business is subject to all weather conditions – days of rain and heat just as equally as the extreme cold, yet it is the creativity of growing grapes to make premium wine that fuels Derek’s passion for his job. 

And Derek is not always roaming the vineyards, riding the tractor or amongst the tanks in the cellar, he is also Lailey’s ‘offical tour guide’. When your travels take you to Niagara-on-the-Lake, be sure to contact him to arrange a personal tour “of his workshop” – you will certainly have a fun time exploring Lailey’s cellar. 

Great things grow in Ontario

The team at Lailey Vineyard has been instrumental in putting Ontario and for that matter Canada, on the wine map. In the past 5 years, Derek has noticed that more people are drinking and embracing Ontario wines. “I love when people visit the winery and get excited about the whole wine experience – meeting the Lailey team, trying our wines and walking through the vineyards”, says Derek. 

All of us at Savvy Company too are excited to showcase Canadian wines in our events at the Savvy Selections. 

Here’s to great Ontario wines and their impressive winemakers.  Cheers & Enjoy!

~ Savvy Sommelier Tasting Notes ~

Lailey Vineyard Riesling VQA 2008, $18

Derek recalls that 2008 was a phenomenal vintage for Riesling.  He harvested the grapes with loads of acidity to ensure that the wine would result in a crisp, dry & refreshing wine.

Savvy Sommelier Tasting Notes: This wine lives up to Derek’s master plan – the acidity is noticed as soon as you uncork the bottle. Elegant aromas of fresh grated ginger, lemongrass with a hint of white grapefruit.  These aromas continue into the taste leaving you salivating for more with every sip.

Suggested Food Pairing: Serve chilled (at about 11C) on its own or light foods.  Be weary not to overpower the wine with a dish of many flavours as the elegance of the wine will be lost. A favorite of the Lailey family is a classic Alsatian Onion Tart (recipe below).  Alsace, France is renown for their dry, crisp Riesling wines – just like Lailey’s Riesling.

Cellaring: No need to wait…just chill this bottle and serve during this Indian summer weather!

Lailey Vineyard Cabernet-Merlot VQA 2007, $20

Made with Merlot and Cabernet Franc grapes from the Lailey property (Lailey purchases grapes from Niagara grape growers too), Derek reports, “The berries (winemaker speak: grapes) were very small in 2007 due to the lack of rain during the summer.  The result is a concentrated wine with a lot of depth and modest amount of tannins that gives this wine aging potential.”

Savvy Sommelier Tasting Notes: Fire engine red in colour, this is a powerful wine.  Aromas reminded our Savvy Selections tasting panel of field berry jam & garden fresh beets.  The blackberry taste continues with chalky tannin texture (can you find that?).  “The wine has delicious chalky tannin in this vintage’, noted Derek.

Suggested Food Pairing: This is a versatile blend that can either be enjoyed now or put away in your cellar. As you age the wine, the blackberry taste and the chalky texture will be less prevalent. If you choose the open now, serve this Cabernet-Merlot with a hearty pasta dish, roast beef with all of the trimmings, BBQed steak or Harvest Ratatouille (recipe below) the chalky tannin texture will lessen with the food.

Cellaring: This wine is impressive as is, or as Derek reports, it has aging potential of 7 to 10 years.

Pinot Noir VQA 2007, $25 (special price to Savvy Selections subscribers – usually $30)

“I still remember the 2004 Pinot Noir.  It was one of the best that I ever made”, proudly recalls Derek.  If you subscribed to Savvy Selections back in December 2005 when we launched – and we have a number of loyal long time subscribers! – you may too remember the Pinot Noir that was one of the Savvy Selections.  Derek is definitely a master of Pinot Noirs.  Considered one of the hardest grapes to grow and temperamental to create a wine, Derek has a special touch that you will enjoy when you open this bottle of wine.

Savvy Sommelier Tasting Notes: “The colour reminds me of plush red velvet,” remarked one of our Savvy Selections tasting panelist.  The aromas? “A bouquet of long stem red roses”, commented Savvy Sommelier Debbie Trenholm. There is a stunning elegance in the wine from the colour in the glass to the floral aroma to the warm taste of red fruit. The light tannins and the long finish make this a masterpiece of a wine that it is no wonder it Derek’s signature wine.

Suggested Food Pairing: This Pinot was thoroughly enjoyed by our Savvy Selections tasting panel and Accredited Sommeliers all on its own. Grilled Salmon is a classic match, as is a mushroom ladened dish. From Lailey’s recipe box, Mushroom Bruschetta with Mushroom Syrup will be outstanding with this wine.  

Cellaring: This wine is ready to serve right now or if you choose, it could cellar it for 5 to 7 years.  

Impromptu VQA 2007, $45 (optional addition)

You are the first to receive this wine as it will be released at the winery on September 25.

Savvy Sommelier Tasting Notes: This full bodied wine is absolutely delicious.  An unusual blend of 68% Syrah, 12% Malbec, 12% Petit Verdot & 8% Cabernet Sauvignon from the infamous 2007 vintage.  This is the 2^nd vintage for this wine (winespeak: 2^nd year this wine has been made) and won’t last long as it has a ‘cult-like’ following of wine lovers.  Smooth velvety texture, with rich flavours of blackberry, dark plums and blueberry pie with warm finish.  “I could get addicted to this wine’, commented one of the participants in the Savvy Selections tasting panel.

Suggested Food Pairing: If you choose to open the bottle now – make the accompanying meal a special occasion.  Grilled beef tenderloin and blue cheese or a rack of lamb with mint sauce would be a delicious menu for this wine. 

Cellaring: This elegant wine is ready to drink now or will continue to evolve by cellaring it 2-3 years. 

Wine & Food Pairing Tips offered by Lailey
from www.laileyvineyard.com

To understand the personality of a wine, the wine needs to be experienced alone and in the company of food. It is interesting to discover how the wine changes with different company and to learn which company highlights the aspects of the wine that you most enjoy. All of the recipes below come with wine recommendations. We encourage you to do more than accept them. We want you to experience the wine alone, then with the food. We also want you to venture from our recommendations and discover food and wine pairing for yourselves. Try orchestrating some un-convential pairings to taste what happens.

A few basic tips…
1. Wine that is high in alcohol will make hot foods taste hotter. If you serve high alcohol wines with foods that carry some sweetness, however, the sweetness will quell the alcoholic heat of the wine and, therefore, soften the experience of the wine. The sweetness may simply be in the form of a sweet sauce in an otherwise savoury dish.

2. Wine that is high in tannin (that astringent feeling you experience on your gums and the insides of your cheeks which you get mainly from red wines) sometimes tastes coarse, especially in its youth. If you taste tannic wine with salty food, the wine will become softer - less coarse.

3. White wines can often be very acidic. This may be an aspect of white wine that you enjoy and find refreshing. If you want to downplay the tartness of a wine, however, it is best to serve such a wine with highly acidic food, like a fresh summer tomato salad or a dish with lots of fresh citrus - especially lemon or lime. The acidity in the food will downplay the acidity in the wine and this will connect the wine to the food quite nicely.

Recipes to Enjoy with your Savvy Selections

With Lailey Vineyard Riesling VQA 2008

Tarte de l’Oignon

From Lailey Vineyard’s recipe box. This onion tart or flan is a French recipe from the region of Alsace, France, also the same region famous for crisp, dry Riesling wines.

Ingredients

7 oz flour
4 oz unsalted butter
4 Tbsps (approx) iced water
pinch of salt
2 egg yolks

2 oz butter
10 fl oz cream
1 egg
1 1/2 lbs onions, thinly sliced
nutmeg, salt, freshly ground pepper to taste

Method

Preheat oven to 375 F

Rub the 4 oz of unsalted butter into the flour and salt, until it looks like breadcrumbs. Add a tablespoon of water at a time until a firm dough may be formed. Wrap in plastic and let rest in the refrigerator for an hour.

Roll out the pastry on a lightly floured surface and line a 9″ flan tin. Prick the bottom with a fork and blind bake with ceramic baking beads ( alternatively, the crust may be lined with tin foil and filled with dried beans or rice). Bake for 8 to 10 minutes. Remove from oven and carefully remove baking beads. Allow crust to cool.

Meanwhile, make the filling. Melt the butter in a large frying pan or wok, add sliced onions, cover and cook gently for 30 minutes over low heat, stirring often. Do not allow the onions to brown. Allow onions to cool.

Mix the cream, egg, egg yolks, nutmeg, salt and pepper together. Add the onions and pour into the baked crust.

Harvest Ratatouille

Serves 12
From Lailey Vineyard’s recipe box & Silver Palate Cookbook

Ingredients

2 cups best quality olive oil
4 small eggplants, about 4 pounds in all, cut into 1 and 1/2 inch cubes
2 teaspoons salt
11/2 pounds white onions, peeled and coarsely chopped
7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2-inch strips
2 medium-size sweet red peppers, stemmed, seeded and cut into 1/2 inch strips

2 medium-size green bell peppers, stemmed, seeded and cut into 1/2 inch strips
2 tablespoons minced garlic

3 cans Italian plum tomatoes, drained
1 can tomato paste
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
2 Tbsp dried basil
2 Tbsp dried oregano
freshly ground black pepper to taste

Method

Preheat oven to 400 F

Line a large roasting pan with foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with salt, and toss well. Cover pan tightly with foil and bake for 35 minutes, until eggplant is done but not mushy. Uncover and set aside.

In a large skillet or in 2 small skillets, heat remaining oil. Sauté onions, zucchini, red and green peppers and garlic over medium heat until wilted and lightly coloured, about 20 minutes. Add tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10 minutes, stirring occasionally.

Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning.

With Lailey Vineyard Pinot Noir VQA 2007

Mushroom Bruschetta with Mushroom Syrup

Serves 4
From Lailey Vineyard’s recipe box & Simple to Spectacular Cookbook by Jean Georges Vongerichten &Mark Bittman

Ingredients

2 tablespoons butter
extra-virgin olive oil as needed
8 ounces button mushrooms, washed and chopped
2 shallots, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
salt and freshly ground pepper
4 thick slices sourdough bread or other good white bread

clove garlic, peeled and cut in halves
1 pound mixed mushrooms, trimmed, washed, drained and chopped
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1/2 cup chopped fresh herbs, such as parsley, dill, chervil, basil, and/or tarragon
minced zest of 1 lemon
lemon wedges for serving

Method

Preheat the broiler or prepare a grill. Put half the butter and 1 tablespoon oil in a skillet and turn the heat to medium-high. When the butter melts, add the button mushrooms, shallots, chopped garlic, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms give up their liquid and begin to brown, about 10 minutes. Add 2 cups water, stir, and cook for about 10 minutes, or until slightly reduced. Strain and return the liquid to the skillet; discard the mushrooms. Cook over high heat for 10 to 15 minutes more, or until quite thick and syrupy.

Meanwhile, brush the bread on both sides with oil and grill lightly, turning once. Rub with the cut garlic clove.

Put the remaining butter and another tablespoon of olive oil in a large skillet and turn the heat to medium-high. When the butter melts, add the mixed mushrooms, shallots, minced garlic, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms have given up their liquid and begun to brown, about 10 minutes. Stir in the chopped herbs and lemon zest.

To serve, spoon the mushrooms onto the grilled bread and drizzle with the mushroom syrup. Serve with lemon wedges.

Cheers & Enjoy your September Savvy Selections

Click here to watch Black Prince Winery’s video
 

Black Prince Chardonnay VQA 2007, $14.75
The fruit was sourced from three County vineyards, including the Wicked Point vineyard.  The fermentation in stainless steel tanks brings out the crisp minerality and zesty fruit, similar to the French styled unoaked Chardonnay - Chablis.  Black Prince Winery is excited that this wine won a bronze at the “Chardonnay du Monde” in Burgundy, France. 

With Black Prince Cabernet Franc…

Peppered Lamb Loins with Garlic & Dark Chocolate Sauce
Recipe adapted from LCBO Food & Drink Magazine, Winter 2009
Serves 4

Ingredients
1 Tbsp freshly ground pepper (or to taste)
1 tsp herbes de Provence
2 boneless lamb loins (about 1 lb.)
2 Tbsp olive oil
1 Tbsp finely chopped garlic
2 cloves garlic, chopped
1 c unsalted or low-salt lamb or chicken stock
½ oz. dark bittersweet chocolate (70-80% cocoa), chopped
 

Method

1.    Combine pepper, herbes de Provence and 1 Tbsp olive oil.  Brush lamb loins with mixture.

2.    Preheat oven to 200F.  Heat 1 Tbsp oil in a small pan on medium heat.  Add chopped garlic, lower heat and cook until the garlic is just golden.  Remove pan from heat.  Add stock and return to heat.  Bring stock to a boil and reduce to ¼ -1/3 C.  Add chocolate, stirring until melted.  Reduce heat to minimum.

3.    While the stock is being reduced, grill lamb on BBQ 12-15 minutes, or until pink inside.  Transfer to a dish and keep warm in the oven as you finish the sauce.

4.    Once the sauce is ready, slice the lamb into thick slices and pour over a tablespoon of sauce.  Timing is everything with this recipe, as you don’t want the chocolate sauce to overcook!

5.    Taste your Black Prince Cabernet Franc alone, and then with the lamb.  Do you notice a difference?

Cheers to the arrival of summer!

Savvy Selections wine of the month club
Featuring 13^th Street Winery
Canada’s premium wines delivered to your doorstep

13th Street Winery Wismer Vineyards Syrah VQA 2006, $24
Don’t be confused - Syrah & Shiraz are the same grape, yet found all over the world & crafted into significantly different styles of wines. Originally grown in France, Syrah is intended to be an elegant, medium bodied wine.  Contrasting to Australia, this grape was the backbone of the wine industry when it started in the 1830s. It was nicknamed Shiraz & has become the country’s signature red wine – everything about a Shiraz is big & bold. 

With 13^th Street Winery Sandstone Estate Chardonnay VQA…

Upbeat Coquille St Jacques

In the Kitchen with Anna by Anna Olson

Recipe appeared in Vines Magazine Jan 2009 issue

Serves 4

Notes from Anna: This is a more up-to-date version of scallops based in a creamy sauce, except, unlike the 70’s version, you don’t need to serve it in a scallop shell or coquille dish.  You will be impressed by how simple yet decadent this dish is – great as an appetizer for 8 people too

Ingredients

¾ cup sour cream (14% MF, not low fat)

½ cup mayonnaise

1 cup + 2 Tbsp finely grated Parmesan cheese

3 Tbsp lemon juice

Black pepper

1 ¼ lbs bay scallops

2 Tbsp dry breadcrumbs

2 Tbsp finely chopped green onion or chives

Method

Preheat oven to 425 degrees

Stir sour cream, mayonnaise, 1 cup Parmesan cheese, lemon juice and black pepper.

Rinse scallops, pat dry and stir into cream mixture

Spread into a 4 cup baking dish. 

Stir the breadcrumbs with remaining 2 Tbsp Parmesan cheese and sprinkle on top

Bake for 15 to 18 minutes or until the edges of the dish are bubbling

Garnish with chopped onion or chives.

With 13^th Street Winery Cabernet Rosé VQA…

Rasta Pasta
A signature dish at Stone Face Dolly’s Restaurant, Ottawa (source of recipe – Ottawa Citizen February 2009)Serves 4 to 6

Rasta Spice Mixture

Ingredients
2 Tbsp whole coriander seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
½ Tbsp mustard seeds
1 Tbsp garam masala
1 Tbsp turmeric
½ Tbsp ground cardamom (optional)
6 cloves garlic
2-inch section gingerroot, peeled and chopped
6 Scotch bonnet chili peppers (very hot — or less, to taste; see note)
1 bunch fresh coriander leaves, chopped
1 medium onion, chopped

Note: When handling hot peppers, wear latex gloves, or wash hands well afterward with hot soapy water. Be careful not to rub eyes until hands are clean.

Tip: Freeze extra spice purée in ice cube trays, then place in re-sealable plastic bag and freeze to use later.

Method
In a small frypan on medium heat, sautée all four types of seeds lightly until aromatic, then place in blender and grind.

To the ground mixture, add garam masala, turmeric, ground cardamom, if using, garlic and gingerroot, and purée again.

Add Scotch bonnet chilies, chopped coriander leaves and onion. Purée once more, until all ingredients form a smooth paste.

Stoneface Dolly’s Coconut Milk
Makes about 2 ¼ cups 

Ingredients
One 19-ounce (540-mL) can coconut milk or coconut cream
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp lime juice
1 tsp sesame oil
Salt and pepper, to taste

In a blender, combine all ingredients and purée well. Keeps 2 to 3 weeks in the refrigerator, covered tightly.

Pulling it all together for the Rasta Pasta

Ingredients
1 Tbsp rasta spice (recipe above)
1/2 cup of Stoneface Dolly’s coconut milk
Cubed or balls of fresh melon, cantaloupe in bite size pieces
Cubed fresh pineapple bite size pieces
Sliced red and green grapes
Spaghetti or angel hair pasta noodles

Method
In a large pot bring water to boil. Cook pasta until al dante

In a bowl, combine rasta spice and coconut milk.  Add fresh fruit and toss until all fruit is well coated. TIP: if there is any juice from the fruit, drain

When pasta is done, drain water.  Return to pot on low heat. Add sauce with fruit.  Toss to thoroughly coat pasta

Serve immediately.  Alternatively, the sauce can be served on a bed of basmati rice (recommend wild or brown rice).

With 13^th Street Winery Wismer Vineyards Syrah VQA 2006…

Goat Cheese Gnocchi with Red Pepper Coulis
In the Kitchen with Anna by Anna Olson
Serves 4 to 6

Ingredients
Red Pepper Coulis

Ingredients
1/4 cup olive oil
1 cup diced onion
2 1/2 cup diced red bell pepper
3/4 cup dry white wine
2 sprigs fresh thyme
2 sprigs fresh oregano

Method
For pepper coulis, heat a saucepot over medium heat and add oil.

Add onion and sauté for 5 minutes, until translucent. Add peppers and sauté 3 minutes more.

Add wine, thyme and oregano and simmer, covered, until peppers are tender, about 10 minutes. Remove from heat and puree until smooth. Strain, season and set aside.

Goat Cheese Gnocchi

Ingredients
4 oz fresh goat cheese, at room temperature
4 oz cream cheese, at room temperature
3 tbsp finely chopped green onion
2 tbsp finely chopped Italian parsley
1 tbsp finely grated lemon zest
2 eggs, separated
1 cup all purpose flour
1/2 tsp salt

Method
For gnocchi, beat goat cheese and cream cheese until smooth. Stir in green onion, parsley, lemon zest and egg yolks until smooth. Fold in flour.

Whip whites with salt to soft peaks and fold into goat cheese mixture in 2 additions.

Bring 4 L water to a boil and salt generously.

Cut dough into 2 pieces.

Roll out first piece into a log shape about ¾- inch in diameter and cut into ½ inch pieces.

Place on a floured tray and repeat with the second piece of dough. Drop gnocchi into water and simmer until they float, about 3 minutes.

Gently remove with a slotted spoon and set on a plate.

To serve, heat pepper coulis and spoon into a flat-bottom bowl. Gently place warm gnocchi on top and serve.

Cheers & Enjoy!

Malivoire Gamay VQA 2006, $17
Consistently an impressive red wine, Malivoire has perfected the art of making a good Gamay!

With Malivoire Chardonnay Musqué…

Thai Salad Rolls with Sesame-Ginger Dipping Sauce

From Canadian Gardening Magazine, April 2009

Makes 16 rolls

While rice paper wrappers are customarily used to make this refreshing appetizer, this recipe uses young leaf lettuce for the wrapper, resulting in colourful, flavourful finger fare. Substitute chicken or salmon for the shrimp.

Note: A little of the dipping sauce is used to dress the ingredients, so make it first.

Ingredients

For dipping sauce:

1 tsp Asian chilli sauce (or substitute for ¼ tsp dried red pepper flakes)

2 tsp sesame oil

2 Tbsp rice wine

¼ cup orange juice

6 Tbsp soya sauce

1 tsp freshly grated ginger

2 tsp peanut butter (optional)

Combine all ingredients in a small bowl and mix well.

For rolls:

3 oz thin rice vermicelli noodles

20 pieces of leaf lettuce (16 to be used for wrappers and 4 leafs for the filling)

1 carrot, peeled, halved, cut into matchsticks pieces

1-2 green onions, trimmed, halved, cut into matchsticks

½ seedless cucumber, halved, cut into matchsticks

12 fresh sprigs of coriander

12 fresh leaves of each basil and mint

16 shrimp, cooked, halved lengthwise

Method

Soak vermicelli noodles in cold water for 5 minutes. Drain, then cover with boiling water and let sit for 5 minutes. Drain, rinse well, drain again and pat dry.

Stack 4 remaining lettuce leaves, roll them up and slice into thin strips using a chef’s knife.

Top each whole lettuce leaf with a little of the shredded lettuce, a few noodles, pieces of carrot, green onion and cucumber, a bit of coriander, one basil leaf and one mint leaf, arranging in centre. Add two pieces of shrimp and drizzle with a little of the dressing.

Fold up bottom edge of each lettuce leaf and roll tightly to enclose ingredients. Then arrange on a serving platter seam side down. If not serving right away, cover with plastic wrap and refrigerate.

Malivoire Pinot Gris – Recipe #1

Malivoire’s Marinated Mussels

From www.malivoirewine.com

Serves 4 (as an appetizer)

Ingredients

2 lbs cleaned Mussel meat (approx. 10 lbs. with shells) 

1 cup olive oil

2 Tbsp minced garlic

2 Tbsp chopped shallots

½ bunch fresh dill - stripped from stem

1 Tbsp apple cider vinegar 

Method

Steam mussels and cool for about half an hour. 

Once the mussels are cool, carefully remove the meat from their shells with your fingers or a fork.

Mix together remaining ingredients in a bowl. 

Add mussel ‘meat’, toss with marinade to completely coat. 

Cover and marinade for 12 to 24 hours in refrigerator.

Serve as an appetizer on its own or with crackers, sliced bread or wrapped in lettuce leaf.

Malivoire Pinot Gris – Recipe #2

Poached Chicken on Spring Greens

From Canadian Gardening Magazine, April 2009

Serves 4

A simple preparation that features boneless chicken breasts poached in an aromatic liquid. The flavour-infused chicken is then served over young lettuce, and the entire dish is drizzled with a bright Asian-style dressing.

Ingredients

For dressing:

1-2  fresh hot chilies, finely chopped (use rubber gloves when working with chilies; if you remove the membrane and seeds, they will be milder)
3 cloves garlic, minced
2 Tbsp light brown sugar
1 Tbsp rice vinegar
3  Tbsp fresh lime juice
3  Tbsp fish sauce

Whisk together all ingredients in a small bowl to combine well. Set aside.

For chicken:

3 coriander stems, roots intact, ends trimmed
1 Tbsp black peppercorns
4 slices fresh ginger root
2 green onions, coarsely chopped
½ lemon, thinly sliced
1 cup dry white wine (such as Pinot Grigio, Pinot Gris or Sauvignon Blanc)
1 Tbsp salt
4 boneless chicken breasts
4 cups spring lettuce greens
1 cup sugar snap peas or snow peas, blanched, refreshed in ice water
8 asparagus spears, trimmed, blanched, refreshed in ice water

For garnish:
½  cup coriander leaves
¼ cup mint leaves
Fresh lime wedges

Place coriander, peppercorns, ginger, onions, lemon, wine and salt in a large saucepan. Add 8 cups of water and bring to a boil over high heat.

Add chicken breasts and give a quick stir; turn off heat and cover with a tight-fitting lid. Allow chicken to poach for 2 hours.

To serve: Evenly distribute lettuce, peas and asparagus among four plates. Remove chicken, pat dry and slice on the diagonal into ½-inch (1-cm) pieces. Place atop greens and generously drizzle dressing over each serving. Garnish with coriander, mint and lime. Serve immediately.

With Malivoire Gamay…

Peppercorn Thyme Roasted Goose

From the kitchen of Martin Malivoire

Ingredients

1 whole goose, 8 to 10 lbs cleaned
½ cup extra virgin olive oil
¼ cup butter, cubed
1 large onion, quartered
2 carrots, peeled and chopped
2-3 stalks celery, chopped
3 tbsp peppercorns (green peppercorns preferably)
2 tbsp fresh thyme
1 tbsp fresh garlic, chopped
salt and pepper

Method

1.      Begin by mixing the peppercorns, thyme, garlic, and olive oil together in a small bowl. Season with salt and pepper, set aside.

2.      Prepare the goose by adding salt and pepper to the cavity, then brush the peppercorn mix on the outside, reserving any extra for basting.

3.      In a roasting pan, place the goose on top of the onion, carrots, and celery. Roast for 2 to 2 1/2 hours at 350°F. Baste goose with remaining peppercorn mix and drippings until golden brown, and the liquid from the cavity runs clear. Be cautious drippings do not overflow the roasting pan. Some drippings may need to be taken off.

4.      Remove the goose from the oven and let sit 10-15 minutes before carving.

5.      For simple gravy, strain the drippings into a saucepan. Over medium heat mix in butter and thyme, salt and pepper to taste. Carve & enjoy.

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

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

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.

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.

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.

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. 

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.

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.

November 2008
Savvy Selections - featuring East Dell Estates Winery
Canada’s wineries delivered to your doorstep

There is a sigh of relief in the wine regions at this time of the year when all of the grapes have finally been harvested.  This year with the wet summer weather and the warm autumn days, Ontario winemakers report that they have left the grapes on the vines longer than normal to maximize the ripening.  Now that the vineyards are bare, the fun starts in the cellar!

One place that is be particularly busy with harvest is East Dell and its sister wineries – Birchwood Estates, Thomas and Vaughan and Lakeview Cellars.  Operated under one company, Niagara Cellars Inc, these four wineries share many things including equipment and winemakers!  We are delighted to feature East Dell wines this month.  The Savvy Sommelier Wayne Walker and his tasting panel sampled all of the wines in the East Dell portfolio and selected this trio: 

- East Dell Riesling VQA 2007
- East Dell Barrel Fermented Chardonnay VQA 2006
- East Dell Merlot Reserve VQA 2005 – this one is a keeper – for the cellar that is!

Below you can read about how East Dell’s Winemaker Scott McGregor ‘balances’ his work at East Dell and the sister wineries.

Travel tip – stay at East Dell to experience life at a winery
East Dell has a cabin that can be rented featuring a loft and a Jacuzzi where you can actually become a part of the ‘nature’ of the winery. Now that will be an experience!

What do you think?
Your feedback is always welcome, so please let us know how you enjoyed the Savvy Selections. We look forward to your comments on the wine/food matches and to hearing what other recipes you may have tried with these wines.  If you would like to order additional East Dell wines or wines from other featured wineries in the Savvy Selections, it would be our pleasure to organize a shipment for you.

Cheers & Enjoy this month’s Savvy Selections!

- Debbie & the Savvy Team

Debbie Trenholm

President & Accredited Sommelier

East Dell Estates

Presented by Savvy Sommelier Wayne Walker

In 1999, partners Susan O’Dell and Michael East purchased what was previously known as Walters Estate Winery on the Upper Bench near Beamsville. Susan and Michael were committed to making East Dell a unique property by enhancing and developing not only its grape growing and winemaking potentials, but by developing the beauty of its rolling hills and trails (part of The Bruce Trail meanders through the 50 acre site). Maintaining a connection with nature is important at East Dell Estates. This philosophy is evident across all aspects of the winery from its down to earth approach to managing the vineyards to the blue heron on its wine labels. As East Dell’s winemaker Scott McGregor, states “We are vine country casual.”

East Dell is part of a family of wineries known as Niagara Cellars. In 2005, East Dell and its sister winery in Niagara, Thomas and Vaughan, merged with Diamond Estates (a sales and marketing agency that owns Lakeview Cellars and Birchwood Estates, both also located in Niagara). At this time, the business - Niagara Cellars Inc. - was formed. Scott feels this gives East Dell a big advantage over other wineries. The winery has opportunities to share winemaking techniques with other partnering companies as well as share and exchange crop production. “When you can share crops, you have a great advantage blending wines because you have access to grapes grown in other terroirs (growing conditions) in Niagara as well as the expertise of the people who grow and process those grapes. You have more options when you go to blend the wines. You can produce some wines you couldn’t produce otherwise,” explains Scott. He also feels that with East Dell’s ‘Natural Philosophy’, the style of winemaking can be geared towards the specific grape variety in an open forum with three other winemakers, rather than be limited to one particular winemaking approach.

The 13 acres of vineyards on the 50 acre site boast Riesling, Chardonnay, Merlot, Cabernet Franc and Vidal amongst its plantings. And for Scott, its sloped, calcerous topography is one of its unique characteristics in the area that allows perfect drainage and great Summer sun exposure, even though it faces the Toronto skyline to the North. As well, it offers no real low spots for cold air pockets to form early in the spring or late in the fall. This results in uniform ripening conditions.

A rustic looking, renovated building that was part of Walters Estates houses the winery with a capacity to produce about 20,000 cases of wines. This, along with a popular retail restaurant appropriately called ‘The View’, are the center of East Dell.

The East Dell portfolio carries some very reasonably priced and quality wines. Award winning Riesling and Chardonnay lead the chapters of Whites. Of note there is ‘Summer Rose’, a light, fresh wine with notes of strawberry and citrus. Some interesting 375 mL dessert wines include award winning Vidal Icewine and Cabernet Franc Icewine. Pinot Noir and Merlot round out the Reds where one can find The Red and Black Cab wines. The Black Cab Scott considers to be East Dell’s signature wine because of its unique ‘Canadian Bordeaux Blend’ of Merlot, Cabernet Franc and Baco Noir. Not only is it a unique blend, but it has the longest history with the winery which has allowed just the right tweaking for perfection.

 East Dell - a uniquely natural property, ‘down home’ accessibility, an unpretentious style, a secure sense of future – “vine country casual”.

Enjoy your East Dell wine experience in this month’s Savvy Selections!

Savvy Sommelier Tasting Notes

East Dell Riesling VQA 2007, $14.95

Savvy Sommelier Tasting Notes: Transparent, reflective, brilliant and straw in colour, this Riesling offers fragrant orange blossoms and rose petal aromas on a canvas of ripe apple, peaches and pineapple. Off-dry flavours of apricot, peach, crisp green apple and soft lemon are delivered to the tongue and lead to a very pleasant medium finish of ripe fruit and citrus.

Suggested food pairing: White fish like halibut, haddock, tilapia or cod and smoked fish are good choices for this wine. vegetarian pasta, grilled veggies, sweet peppers, soft cheeses, fresh salads with vinaigrette, cold cuts, pates and surprisingly - sauerkraut. Spicy Thai and Mexican dishes can be quenched by this wine as well.

Cellaring and Service: Serve at about 10C to 12C. This wine is perfect for drinking now and shouldn’t be cellared for more than a year or so.

East Dell Barrel Fermented Chardonnay VQA 2006, $18.95

Sommelier’s Speak:  Malolactic Fermentation

This is a process the winemaker puts the wine through after the fermentation process using yeast. That is why it is called ‘Secondary Fermentation’. It is not really fermentation because it is achieved by introducing lactic acid bacteria (not yeast) into the process and changing some of the malic acids in the wine into lactic acids. The effect on taste and flavour is that the biting acidity of malic acid is softened into the smoother acidity of lactic acid and results in a creamier, more full-bodied wine that will exhibit flavours like butter, honey, vanilla, butterscotch, toffee and ripe fruit. This East Dell Chardonnay has gone through extensive Malolactic Fermentation in oak barrels much to its benefit…  and your pleasure.

Savvy Sommelier Tasting Notes: A transparent, straw gold colour, bordered by a medium silver rim is supported by medium legs. Butter, toffee, vanilla, butterscotch and warm toasty aromas are blended with a hint of nectarine and tropical fruit. The palette experience is medium to full-bodied and elegantly balanced amid the warmth and toastiness of butterscotch and nectarine. A medium to long lingering finish of butterscotch, toast, vanilla and tropical fruit reflect the fullness of this wine.

Suggested food pairing: The flavour balance and texture of this wine make it a great canvas for certain foods. Certainly chicken in cream sauces should come to mind. Grilled vegetables, seafood with butter sauce, roast chicken, pasta with cream sauce, veal, turkey, ham and Gruyere cheese. Because of its creamy texture and buttery flavour, this wine matches best with dishes of similar texture and flavour.

Cellaring and Service: Store at 16C. Serve at 15C to 18C and allow it to warm up to show off its barrel complexity and full body. Drink right away to experience the buttery textures or age 2 to 3 years. Keep in mind the subtlety of the fruit will diminish with storage.

2005 Merlot Reserve VQA, $22.95

Savvy Sommelier Tasting Notes: This translucent deep, rich ruby red wine sports a narrow, silver rim and slow, serendipitous legs. Aromas of sweet spices and blossoms, raspberries, green pepper, leather and blueberries give this wine its initial profile. Red cherry, green plums, cranberries, tart fruit and tobacco accompany a good acidic structure; however, most noticeable are the young, grippy tannins which predominate the taste experience. Red fruit and tobacco characterize a medium finish dominated by a powerful tannic structure.

Suggested food pairing: This wine is definitely potable now, but one must accommodate its full tannic structure when pairing it with food. If drinking now, it is strongly recommended that this wine should accompany heavier meats and gravies, charred fish, ribs and chicken, full bodied stews, wild red meat game, mutton, dishes with butter and thick cream sauces and hard, older cheeses.

Cellaring and Service:

NOTE FROM WAYNE: The tannic structure of this wine begs to be cellared for up to 8 or 9 years to round out the tannins and allow the textures weights and barrel flavours to be appreciated. It doesn’t exhibit balance at present, but with the right food match it could be very pleasant. Cellar at 18C and serve at the same temperature. Four years will make this wine a very good drinking wine on its own….and in four years, you will wish that you had more!

Recipes to enjoy with your Savvy Selections

With East Dell Estates Riesling…

With East Dell Estates Chardonnay…

Paprika Roast Chicken with Mushroom Sauce

Serves 2

Ingredients
2 chicken breasts

1 tsp. olive oil

1 medium chopped onion

2 cloves garlic

4 sprigs fresh thyme

1-2 tbs. paprika

salt, pepper

Sauce Ingredients:

½ lb. mushrooms

¾ c. cream

1tsp. soy sauce

1 tsp. corn starch

1tbs. butter

1 tbs. olive oil

Salt, pepper

Method

Preheat oven to 450F

Cut each breast into 2 slices of equal portion. Season with salt and pepper and cover with paprika

Sauteé onion in pan with 1tsp. olive oil. Add chicken breasts to pan and fry each side 1 to 2 minutes.

Put chicken into an aluminum foil lined pan and sprinkle over sage leaves, thyme leaves and garlic. Cover with aluminum foil and cook in oven for 10 minutes.

Sauteé mushrooms in 1tsp. olive oil and salt and pepper until golden.

Add cream and soy sauce and continue cooking on medium-low. Cream butter and corn starch together and slowly blend in. Continue cooking the sauce for 5 minutes or until thick. Place breasts on serving plate and pour over sauce.

With East Dell Estates Merlot Reserve…

Irish Casserole

serves 4