Archive for ‘Rose Report’

Chill out with a pink drink!

Posted by Debbie

Tuesday, July 3rd, 2018
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While the temperatures continue to rise, I think the best way to cool down is with a glass of Rosé wine.  Crisp, dry & refreshing, with loads of floral aromatics & ripe juicy tastes that makes one glass turn into two…then a few more!

Rosé wines are perfect for this time of the year for many reasons – quenches your thirst, easy to drink, low-ish in alcohol (usually 11-12%) and pairs with many summertime foods – especially picnic fare.   Unlike other styles of wine, Rosés can be made with any grapes – a single variety or a blend of many. Winemakers have the liberty to use anything from the vineyard to craft a Rosé wine like an artist creating a masterpiece.

Before the heat wave hits, I round up our team of Sommeliers to sample just released Rosé wines made throughout Ontario.  Usually there are 50 bottles on the table of varying hues of pink made from Shiraz, Gamay, Pinot Noir and Merlot grapes.  There are blends with a splash of Riesling, Sauvignon Blanc and Pinot Grigio too.  It is really safe to say that EVERY Rosé is an expression of the winemaker’s talent.

 

How is Rosé wine made?

It’s all in the skins!  The majority of grapes used in winemaking have a white flesh, so when crushed, the grape juice is white.  The grape skins of red grape varieties – such as Merlot, Pinot Noir, Gamay, Shiraz, Cabernet Franc etc – contain a red pigment. After the grapes have been crushed and the juice is collected, the winemaker keeps the skins in with the juice for a few hours or couple of days in order to achieve the colour that they want for the wine.

The next step is to separate the skins from the juice and allow it to ferment into alcohol in a stainless steel tank.  I have yet to come across a Rosé wine that has been barrel aged. All total, Rosé wine takes a few months to make from harvest to bottling.  Whereas red wine takes a few years. Aside: red wine goes through the exactly same winemaking process, yet, the skins are left in the juice for several weeks to extract the full amount of red pigment into the wine.

 

Pro Tips:

*Rosé wines will not get better with age. Rule of thumb: drink before Christmas the year that you bought the wine

*Typically Rosé wines come in a clear bottle so you can enjoy the colour before opening the bottle –don’t leave on the counter, rather in a cool dark place…or better yet in your fridge!

*Chill in the fridge for 20-30 mins before serving….as the Rosé wine warms up, notice how the taste changes too.

*Rosés are not all sweet wines – trust us! (pink Zinfandel from California or those called ‘blush’ are often sweeter)

*Price points are usually $15 – 30

*Real men drink Rosé wines!

According to Bloomberg News, Rosé has surpassed red wine in popularity in France (apparently it’s been outselling white wine since 2008). In the US, sales soared 41% in 2015, meanwhile, Rosé is the fastest growing wine style in Australia….and at our Savvy Taste & Buy event this past April, of the top 5 wines ordered – 3 were Rosé!

Explore the world of Rosés

Go into the LCBO and the shelves will be stocked high of Rosé wines from all over the world.  If you are wondering where to start – try one from Tavel region in France.  The wineries in this small wine region near Provence exclusively make Rosé wines.  Considered the benchmark for many winemakers, a Tavel Rosé is bone dry, crisp with zippy acidity.  From there, explore Rosés from every corner of the wine world.  And be sure to sample some from our own backyard too.

Best ones are made in our backyard…

At Savvy Company, we showcase Canadian wines, here are some that you should be on the lookout for this summer:

13th Street Winery Burger Blend Rosé VQA 2017  – $14.95, Twenty Valley (Niagara Escarpment)

Casa-Dea Estates Winery Cabernet Franc Rosé VQA 2017 – $21.95, Prince Edward County 

Colchester Ridge Estate Winery ‘Red Sky at Night’ Rosé VQA 2017  – $16.95, Lake Erie North Shore

Creekside Estate Pinot Noir Rosé VQA 2017 – $23,  Twenty Valley 

Fielding Estates Winery Rosé VQA 2017 – $15.95, Twenty Valley

Kacaba Vineyard Rebecca Rosé VQA 2017 – $17.95, Beamsville Bench (Niagara)

Lighthall ‘Fence’ Sparkling Rosé VQA 2017 $25, Prince Edward County

Pondview Estate Winery Cabernet Franc Rosé VQA 2017 $16.95, Four Mile Creek (Niagara-on-the-Lake)

Sprucewood Shores Rosé VQA 2016 – $16.95,  Lake Erie North Shore

Two Sisters Vineyards Rosé VQA 2017 – from Twenty Valley (a wine only available for restaurants)

Westcott Vineyards Pinot Noir Rosé VQA 2017 – $22.95, Twenty Valley

Westcott Vineyards Delphine Rosé VQA 2017 – $16.95, Twenty Valley

 

Get Rosé wines delivered to your deck, desk or dock!

Again this summer, we will deliver an assortment of Ontario Rosé wines that you can’t get at the LCBO.  That’s right…we’ll pick out the best of the bunch & hand deliver to you.  All you need to do click here to order…then make room in your fridge! Check it out at www.savvycompany.ca/rose

Keep cool & drink pink!

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Drink Rose ALL Day!

Posted by Debbie

Wednesday, June 6th, 2018
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Our team of Savvy Sommeliers have done the ‘tough work’.  We’ve been sipping & sampling the latest Rosé wines made across Ontario & each month during the summer, we will put together an assortment of the most refreshing wines for you to enjoy.

All you need to do is order before the deadline…or simply subscribe for the summer to get a different combo of refreshing Rosés delivered to your dock, deck or desk. Order here>>

 

Time to get your corkscrew ready to Clink & Drink Pink!

We kicked off the summer with a Bouquet of Rosés in May (perfect for Mother’s Day gifts) then we call it Deck Party Packs as all summer long.

To help you enjoy the Rosé wines to the fullest, our Savvy Sommeliers compiled the Rosé Report – below – with tasting notes, food pairing tips & recipes to serve with the wines we picked for the May parcel.  There will be a completely different assortment of wines this month…and next month too!

13th Street Burger Blend Rosé VQA 2017 – from Twenty Valley (Niagara)

Casa-Dea Estates Cabernet Franc Rosé VQA 2016 – from Prince Edward County

Casa-Dea Estates Dea’s  Rosé Sparkling VQA 2015 – from Prince Edward County

Keint-He Vineyards Portage Rosé VQA 2017 – from Prince Edward County

Pondview Cabernet Franc Rosé VQA 2016 – from Niagara-on-the-Lake

Westcott Vineyards Delphine Rosé VQA 2017 – from Twenty Valley

Several of these Rosés have just been released. And if you the coolest part…these wines are not available at the LCBO, rather they came straight from the winemaker to you.

At any time during the summer, you would like to order additional bottles of your favorite Rosés or other hard-to-find Ontario wines (you know we do craft beers & ciders too!), call us on the Rosé Hotline: 613-SAVVYCO (728-8926)

 

 

~ The Rosé Report ~

Our Savvy Sommeliers  – Debbie & David – share their tasting notes for the featured wines.

 

13th Street Winery Burger Blend Rosé VQA 2017

$14.95, Twenty Valley (Niagara Escarpment)

Part of 13th Street’s “Burger Blend” series, these fun and affordable blends are perfect for summer! This barely off-dry rosé combines Cabernet Sauvignon, Cabernet Franc, Merlot & Pinot Noir.

Savvy Sommelier Tasting Notes: Beautiful, summery notes of strawberries and orange with a hint of red cherry. While there’s a bit of sweetness, there’s also bracing acidity – and it’s that sweet and sour affect that real makes this wine a pleaser. It’s crisp and citrusy.

Suggested Food Pairing: Try this with a chilled cucumber soup on a warm day or enjoy it all by itself!

 

 

Casa-Dea Estates Winery Dea Cuvée VQA 2015

$21.95, Prince Edward County

One of the first wineries in Prince Edward County, Casa-Dea Estates Winery is making a big impression with this sparkling rosé wine.  Just released, this bubbly can be enjoyed on any occasion – picnic, Happy Hour, or stash away for Thanksgiving (if you have to!).

Here is a neat golden nugget to drop into conversation: Winemaker Paul Battilana was originally trained as a butcher, before he made the leap to winemaking after his curiosity transformed his career. And the wine industry is taking note as he was named by MacLean’s Magazine last year ‘as one of the Canadian winemakers to watch’.

Savvy Sommelier Tasting Notes: Pretty in the glass, this sparkling wine is refreshing, bright, and reminds us of summer…all throughout the year. Light aromas of strawberry and juicy peaches, the acidity of this wine makes is perfect to start any occasion.

Suggested Food Pairings: Chips.  The salt plays with the bubbles of the wine and fireworks start off in your mouth.  Try it!

 

Casa-Dea Estates Winery Cabernet Franc Rosé VQA 2016

$17.95, Prince Edward County

Care for a round of bocce? If you’re travelling to The County this spring, stop by Casa-Dea and try out this Italian version of lawn bowling on a hand-crafted pitch right beside the vineyards. Made even better with a cool glass of winemaker Paul Battilana’s Rosé.

Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches, even a floral whiff that might remind you of the delicate flower of Lily of the Valley.  Top it all off with subtle hints of fresh herbs with a silky texture balanced out with measured acidity and a lengthy finish. Mama Mia – it is good!

 

Keint-He Vineyards Portage Rosé VQA 2017

$22, Prince Edward County

Made from 100% Pinot Noir grapes grown on their estate. Keint-He is a family run winery (Bryan Rogers in photo) focusing on making fine County wines using Pinot Noir & Chardonnay grapes.

Savvy Sommelier Tasting Notes: The colour of candy floss, this is a beautiful, Provençal-style Rosé. Big flavours of strawberry and tobacco with a hint of jam, it’s dry and tart and big. This is a Rosé to serve to any friends who think all pinks are light and sweet.

Suggested Food Pairing: Easily able to stand up to BBQ, try this with your favourite burger.

 

Pondview Estate Winery Cabernet Franc Rosé VQA 2016

$16.95, Four Mile Creek (Niagara-on-the-Lake)

The Pugli family emigrated from Italy bound for Niagara with plans to grow peaches on their large scale farm.  Now 2 generations later, they have transformed the fruit growing business into a winery that it internationally renowned for quality wines.

Savvy Sommelier Tasting Notes: Old World-style in pale peach flecked with bright orange. A nostalgic bouquet brings midway cotton candy and candied apples to mind. The wine’s high acid produces a lively ‘spritz’ effect on the palate, with flavours of mango, passionfruit and white pepper, and lingering herbs on the finish.

Suggested Food Pairing: Crisp summer salads or grilled sausages would make a great match, or try your hand at making Fish Tacos.

 

Westcott Vineyards Delphine Rosé VQA 2017

$16.95, Twenty Valley (Niagara)

And another family run winery! Like Keint-He, the Westcott family are making a range of wines focused on Chardonnay & Pinot Noir grapes.  Last year, they made the Delphine Rosé and it sold out in a matter of weeks.  We are delighted to be the first to feature this ever popular wine.   This year, the wine is made using a blend of Cabernet Franc and “just a little” Pinot Noir.

Savvy Sommelier Tasting Notes: Aromatic, dry, and supple, there are notes of strawberries and orange, along with some bracing lemony acidity. The bright pink of the wine is a visual treat, and it looks every bit as mouth watering as it tastes!

Suggested Food Pairing: Serve this with semi-soft cheeses like Gruyère and Havarti.


~ The Rosé Recipe Box ~

A few of our Spring & Summer favorite dishes to enjoy with Rosé wines

 

Fresh Asparagus Tart
From Canadian Living Magazine

Serves 8 (or more)

This is simple to make and stunning to look at.  This spring tart offers a vegetarian option for a picnic, appetizer or even brunch!

 

Ingredients

2 bunches (1 lb each) thin asparagus, trimmed
1 pkg all-butter puff pastry, thawed (usually package includes 2 sheets of pastry)
2 Tbsp Dijon mustard
1½ cups shredded Gruyère cheese
½ tsp coarsely cracked pepper
1 egg
1 Tbsp milk

 

Method

Line 2 rimless baking sheets with parchment paper or grease. Set aside.

In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.

Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border. Arrange asparagus, side by side and alternating ends, on mustard; top with cheese and pepper.

In small bowl, beat egg with milk; lightly brush over pastry border. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.)

Cut each into 6 to 8 pieces; serve warm or cool.

 

Beet Risotto
Recipe & Photo credits: Food & Wine

Serves 8

Ingredients

7 cups chicken stock
4 Tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 large sweet onion, finely chopped
2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
3 cups arborio rice
1 ½  cups young pecorino cheese, freshly grated
2 teaspoons poppy seeds, plus more for garnish

Note: “Beets give this creamy risotto stunning colour & delicate sweetness. Grace Parisi suggests wearing rubber gloves and shredding the beets directly into a stainless steel bowl to avoid staining hands and countertops.”

 

Method

In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil.

Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.

Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 22 minutes.

Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.

Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.

 

 

Turkey Meatballs with Creamy Lemon Pasta
Original recipe & photo credits: Jessica Alba on Martha Stewart’s

 

Ingredients

2 lbs ground turkey
1 cup bread crumbs (Panko crumbs are ideal)
1/4 cup carrots, shredded
1/4 cup onion, shredded
1/4 cup zucchini, shredded
2 large eggs
2 Tbsp Italian seasoning
1 Tbsp sea salt
2 Tbsp olive oil
¾ cup low sodium chicken stock

Your favorite pasta
1/3 to ½ cup goat cheese
¼ to ½ of white or rosé wine
Zest & Juice of 1 lemon 

 

Method

In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Add ½ cup chicken broth, cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

In a separate pot, cook your favorite pasta. Once al dante, drain the water & place pasta back into the pot on low heat.  Crumble in goat cheese & stir until melted.  To help the melting, add white wine periodically until a creamy consistency similar to cream sauce that coats the pasta.

To finish the sauce, squeeze the juice of one lemon into the sauce, toss in zest & gently stir.  Plate with a mound of pasta topped with turkey meatballs.

 

 

Have your fridge full of Rosé wines all summer long…

Always have refreshing Rosé wines on hand this summer.  To order additional bottles of your new found favorite Rosés from this assortment OR to receive next month’s assortment (for the rest of the summer we’re calling them Deck Party Packs, call the Savvy Team on 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose

The June assortment of wines will have a completely different selection of hard-to-find Rosé wines including:

Colchester Ridge Estate Winery ‘Red Sky at Night’ Rosé VQA 2017 – from Lake Erie North Shore

Creekside Estate Rosé VQA 2017 – from Niagara-on-the-Lake

Karlo Estates Patio Reserve Rosé VQA 2017 – from Prince Edward County

Redstone Rosé VQA 2016 – from Twenty Valley (a wine only available for restaurants)

Redstone Rosé Sparkling VQA 2015 – from Twenty Valley

Tawse Quarry Road Pinot Noir Rosé VQA 2017 – from Twenty Valley

What is the price for June’s assortment?

$126 for 6 bottles
~ OR ~
$252 for 12 bottles (2 of each of the featured wines)

 

Deadline to order June’s parcel is Saturday June 9th 
www.savvycompany.ca/rose

 

 

Ahhh…life is good!

 

 

 

 

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Rosé Report: Kacaba’s Rebecca Rosé VQA 2016

Posted by Debbie

Sunday, July 16th, 2017
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To get to the tasting room where this delicious Rosé wine and other wines made by our friends at Kacaba Vineyard, you have to cross what’s known as a Bailey Bridge—a truss bridge invented by the British and first used by tanks to cross the treacherous terrain of battlefields during the Second World War. Ideas of battles disappear when you see the rolling hills of vineyards and the wrap around deck that awaits.

Kacaba Vineyards and Winery ‘Rebecca’ Rosé

Savvy Sommelier Tasting Notes: The 2016 Rebecca Rosé is a unique blend of Gamay Noir, Cabernet Sauvignon, Syrah and Riesling. It glows with a brilliant raspberry-ruby hue in the glass, while aromas of strawberry jam and spring flowers swirl through your senses. Full bodied, it makes you hungry…and thirsty for a picnic.

 

Complete Wine Deets:
Kacaba Vineyards Rebecca’ Rosé VQA 2016

$18.15
Ontario Wine Region: Twenty Valley (Niagara)

 

Suggested Food Pairing: Croque Monsieur with grainy mustard, or straight-up grilled cheese.  But go gourmet with some creamy Brie or a nutty Gouda.  For something really neat, here is a Whipped Feta, Watermelon & Radish Salad recipe.

 

Feta and watermelon is a winning salty-sweet combo. Be sure to rinse and press your feta before whipping otherwise your feta will liquefy—the finished whipped cheese should have a deli cream-cheese-like consistency.

 

Ingredients

Whipped Feta:

8 oz (250 g) good-quality feta
2 tbsp (30 mL) whipping cream or plain yogurt
4 to 6 tbsp (60 to 90 mL) olive oil

1½ cups (375 mL) daikon radish cut into matchsticks
⅓ cup (80 mL) olive oil
2 tbsp (30 mL) lemon juice
1½ tsp (7 mL) dried oregano
1 tsp (5 mL) coarsely ground black pepper
Salt to taste
3 slices mini seedless watermelon, each 1 inch (2.5 cm) thick, rind removed
1 red cayenne or finger chili, halved lengthwise and thinly sliced
Fresh oregano leaves to garnish

 

Directions

Drain feta from brine if necessary and rinse under cool running water. Line a plate with several layers of paper towel, top with feta and weigh down with another plate topped with a can. Refrigerate for 1 hour. Crumble and combine in a food processor with cream and 4 tbsp (60 mL) olive oil; process until smooth. Add up to 2 tbsp (30 mL) oil, if necessary, to achieve a thick spreadable consistency.

Soak daikon in a bowl of ice water while preparing the remaining ingredients. Whisk together olive oil, lemon juice, dried oregano and pepper. Lightly season with salt (feta is salty). Cut watermelon into irregular 1 to 1½-inch (2.5 to 4-cm) chunks.

Spread an equal amount of feta out in a scant ½-inch-thick (1 cm) layer on six small plates. Divide watermelon between plates. Drain radish and pat dry with paper towels; toss with half the dressing and top watermelon portions with an equal amount of radish. Divide remaining dressing between plates and garnish each with chili and oregano leaves.

Pack in a picnic & enjoy!

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Rosé Report: Legends Pinot Gris

Posted by Debbie

Sunday, July 16th, 2017
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Not labeled as a Rosé, but this white wine has a pink tinge – on purpose!  Pinot Gris grapes are naturally cooper coloured when fully ripened and the winemaker at Legends Estate Winery in Niagara kept the grape skins in contact with the juice after the crush and magically the colouring happened to give it a lovely copper colour in the finished product.  So it looks like a Rosé, but it is a white wine.  Confused?  Trust us…you’ll like it!

Savvy Sommelier Tasting Notes:  A well balanced wine with aromas of freshly baked bread on the nose, hint of Earl Grey tea & reminders of clotted cream & fresh strawberries. Can you find any of this when you swirl & sip on this dry wine?

We discovered this wine last year and were so excited that there is still more available so we can enjoy it this summer too. Another Savvy discovery!

 

Complete Wine Deets:
Legends Estates Pinot Gris VQA 2015

$17.95
Ontario Wine Region: Niagara-on-the-Lake

 

Suggested Food Pairing: Roasted whole chicken, seafood, fish or try with the Classic Bruschetta recipe that we have included.

 

Classic Bruschetta

Recipe: Yummly
Photo Credits: MyBakingAddiction
Serves 6

Ingredients

Image result for bruschetta

1 loaf crusty bread
5 medium tomatoes (chopped)
4 cloves minced garlic
2 tablespoons balsamic vinegar
1/4 cups extra-virgin olive oil
1 cup grated parmesan cheese (freshly)
1 tablespoon fresh basil
Salt & Pepper

Directions

Allow to stand for several hours to marinate. Slice bread at an angle, brush one side with olive oil, and broil on each side until brown.

Best when served immediately to avoid getting soggy. Ingredients may be adjusted depending on your taste.

Mix diced tomatoes (juice and all), minced garlic, olive oil, lime juice, 3/4 cup Parmesan cheese (keep the rest for later), basil, and salt and pepper (to taste).

Spoon mixture onto bread, and top with reserved Parmesan. Broil until cheese has melted.  Enjoy!

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NEW Deck Party Packs! It’s getting HOT. It’s SUNNY. It’s ROSE wine season!

Posted by Debbie

Saturday, July 15th, 2017
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It’s time to Clink & Drink Pink! Summer is finally here & at Savvy Company HQ…that means relaxing on the deck or dock with a glass of Rosé wine in hand. And like everything we do at Savvy Company…we make it easy to have your fridge full of refreshing Rosé wines all summer long.

Introducing
Deck Party Packs

Choosing & stocking up on Rosé wines to enjoy this summer shouldn’t be a chore.  So we’ve made it absolutely EASY & HASSLE free. Our Savvy Sommeliers have done the “tough work” – we have been sipping & sampling Ontario Rosé wines since the snow melted & have picked the most refreshing Rosé wines for our Deck Party Packs.

In July & August we will deliver different Deck Party Packs – either 6 bottles or a full case of 12 bottles of dry, crisp & delicious Rosé wines that will bust any heatwave & quench your thirst.

The COOLEST part… The Rosé wines we’ll send you AREN’T on the shelves at the LCBO.

Another COOL thing… You don’t have to get out of your lawn chair to buy them – just click here to order online. Your Deck Party Pack will be delivered to you for FREE. Zippo! Nada!

 

Different wines each month! Our Deck Party Packs change every month giving you the best Rosé wines to enjoy all summer long. Here’s the Rosé wines we are featuring in July:

July Deck Party Pack – 6 bottles

Casa-Dea Estates Cabernet Franc Rosé … from Prince Edward County
Kacaba Vineyards Rebecca Rosé … from Niagara
KIN Vineyards Rosé … from Ottawa
The Good Earth Rosé … from Niagara
Vieni Estates Alleria Rosé … from Niagara
Vieni Estates Bruce Trail Sparkling Rosé … from Niagara

Price: only $105!

 

July Deck Party Pack – 12 bottles

All of the Rosé wines above PLUS:

Casa-Dea Estates Sparkling Rosé … from The County
Huff Estates Rosé … from The County
Southbrook Seriously Cool Rosé … from Niagara-on-the-Lake
Southbrook Estate Rosé … from Niagara-on-the-Lake
Vieni Estates Momenti Rosé Sparkling … from Niagara
Westcott Delphine Rosé … from Niagara

Price: all of these wines for under $225!

 

Order by Sunday July 16 & shipping is FREE. Order online & we’ll ship your Deck Party Pack for FREE to your deck, dock…or desk. Summer is short – don’t miss out>> And in August we’ll have a completely different assortment.  Click to see what our Sommelier picked & place your order for August Deck Party Pack>>

 

100% PINK Magic

Stock up by ordering just July’s Deck Party Pack OR choose to auto-magically receive July AND August’s without lifting a finger. FREE shipping to addresses in major cities in Ontario.
Fine Print: if you don’t want sparkling wines in your Deck Party Pack, let us know & we will swap them out for a non-bubbly rosé wine – no problemo! Make room in your cooler! Place your order>

HOT PINK OFFER!

Order 12 & we’ll give you $50!
Order the July Deck Party Pack – 12 bottles and we’ll give you $50 off tickets to our next Taste & Buy event.

Pair like a Pro!

What summertime dishes to serve with Rosé? Our Sommeliers are posting easy-peasy recipes EVERY DAY – until the order deadline of July 16th. Each recipe is paired with an Ontario Rosé wine. Trust me…you’ll be craving for a glass of Rosé from our Deck Party Pack when you read our tasting notes & see the pix of the dishes we paired with Rosé wines. Yum!  Click to read our Rosé Report blog & check out the cool recipes >>

 

Enjoy your summer outside with our Deck Party Pack sharing a delicious glass of Rosé with friends!
-Debbie & the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…

@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds
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instagram.com/savvycompanyinc

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Rosé Report: Casa-Dea Sparkling Dea Cuvée

Posted by Debbie

Saturday, July 15th, 2017
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One of the first wineries in Prince Edward County, Casa-Dea Estates Winery is making a big impression with this sparkling rosé wine.  Just released, this bubbly can be enjoyed on any occasion – picnic, Happy Hour, or stash away for Thanksgiving (if you have to!).  For exactly this reason we included it in this month’s Deck Party Pack.

Here is a neat golden nugget to drop into conversation: Winemaker Paul Battilana was originally trained as a butcher, before he made the leap to winemaking after his curiosity transformed his career. And the wine industry is taking note as he was named by MacLean’s Magazine last year ‘as one of the Canadian winemakers to watch’.

 

Savvy Sommelier Tasting notes: Pretty in the glass, it is refreshing, bright, and reminds us of summer…all throughout the year. Light aromas of strawberry and juicy peaches, the acidity of this wine makes is perfect to start any occasion.

 

Complete Wine Deets:
Casa-Dea Estates Winery Dea Cuveé

$21.95
Ontario Wine Region: Prince Edward County

 

Suggested Food Pairings: Chips. Delicious Spiced Sweet Potato Chips. The salt plays with the bubbles of the wine and fireworks start off in your mouth.  Try it!

 

 

Spiced Sweet Potato Chips

Serves 2
Recipe by The Editors of Prevention Magazine
Photo Credit: Mitch Mandel

 

Ingredients

 

1 12-oz sweet potato, peeled
½ tsp ground cumin
¼ tsp sugar
¼ tsp chili powder
¼ tsp salt

 

Directions

Heat oven to 375°F.

Slice potato into very thin slices using v-slicer mandoline. Spray 2 baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Coat slices lightly with cooking spray.

Bake for 7 minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes more. Transfer finished slices to a bowl and repeat with remaining slices, if necessary. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.

Pour spice mixture over chips and toss well before serving.

Enjoy!

 

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Rosé Report: Devil’s Wishbone Pinot Gris Rosé

Posted by Debbie

Friday, July 14th, 2017
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Devil’s Wishbone Winery is the home of this delicious 2016 Pinot Gris Rosé along with many other amazing wines. Look at a map of The County & you’ll see the distinctive wishbone shape where the Bay of Quinte and Adolphus Reach meet at Picton.  The “devil” part of this winery’s name comes from the poor soil quality in the area, where early settlers found it nearly impossible to grow anything. Yet winery owner Paul Gallagher researched that the clay and limestone mixed soil is perfect for growing vines.

original_227656-devils-wishbone-winery-pinot-gris-rose-2015-bottle-1461510859Savvy Sommelier Tasting Notes: A colour that reminded all of our Sommeliers of a Ballerina-tutu (!) with an airy nose of fuzzy peaches, wild strawberries and maple sap. Slightly off-dry and juicy with a pleasant, refreshing summertime quench. Absolutely delicious!

 

Complete Wine Deets:
Devil’s Wishbone Pinot Gris Rosé VQA 2016

$22
Ontario Wine Region: Prince Edward County

 

Suggested Food Pairing: This wine has a hint of sweetness that will sing alongside this mouthwatering Crunchy Thai Salad with Peanut Dressing which will be your new vegetable obsession! Each bite packs a powerhouse of fresh superfoods all in one bowl.

 

Crunchy Thai Salad with Peanut Dressing

Recipe & Photo credits: Jessica Gavin

Serves 4
Prep time: 30 minutes
Cook time: none

Ingredients

Thai Salad

2 cups kale thinly sliced, or baby kale
1 1/2 cups napa cabbage thinly sliced
1 1/2 cups red cabbage thinly sliced
1/2 cup red bell pepper thinly sliced
1/2 cup carrot shredded
1 mango thinly sliced
1/4 cup cilantro chopped
8 mint leaves thinly sliced
1 tablespoon green onions thinly sliced
1/4 cup peanuts roasted, roughly chopped

 

Peanut Dressing

1/3 cup peanut butter natural creamy or smooth
2 tablespoons lime juice
3 tablespoons honey or pure maple syrup
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce low sodium
1 teaspoon Sesame oil
1 teaspoon sriracha
1/2 teaspoon ginger minced
1 clove garlic roughly chopped
1 tablespoon water

Instructions

Thai Salad

In a large bowl, add all salad ingredients except peanuts; kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Set aside while you make the dressing.

Peanut Dressing

In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.

To Serve

Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with freshly cracked bell pepper and roasted peanuts.  Enjoy!

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Rosé Report: Good Earth Rosé VQA 2016

Posted by Debbie

Thursday, July 13th, 2017
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You’ll know you’ve found the right place when you see the giant fork standing among the vines at Good Earth Food & Wine Company. And it may not even be big enough, if you want to try everything here….enjoy a meal at the bistro set amongst the vineyard or take part in a hands on cooking class – life is good!

Savvy Sommelier Tasting Notes:  An interesting petal-soft texture of this wine makes summer sipping even more enjoyable.  The medium to full bodied flavours of fresh sweet red berries, watermelon with a dash of floral and crisp acidity that balances out every sip.

Complete Wine Deets:
Good Earth Food & Wine Company – The Good Wine Rosé VQA 2016

$17.95
Ontario Wine Region: Twenty Valley (Niagara)

 

Suggested Food Pairing:  We’d recommend to serve it with a delicious Asian Chicken Salad with Ginger Sesame Dressing. (recipe follows)

 

Asian Chicken Salad with Ginger Sesame Dressing

From: Yummly
Serves 4

 

Ingredients

Salad dressing

1/4 cup rice wine vinegar
1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
1 to 2 tablespoons soy sauce
1 tablespoon honey
3 tablespoons toasted sesame oil
3 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted

Salad

6 cups baby spinach leaves, washed, and dried
1 large carrot, shredded
1 red bell pepper, thinly sliced
1/4 of a whole red onion, thinly sliced
1 tablespoon sesame seeds toasted
2 cups shredded rotisserie chicken or grilled chicken, sliced

 

Directions

Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.

Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss – do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.

Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.

Enjoy!

 

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Rosé Report: Huff Estates Rosé

Posted by Debbie

Wednesday, July 12th, 2017
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This is one of Huff Estates’ signature and most popular wines. Rosé and wine lovers clamor for it every year – Savvy Team included!  Made with 100% Cabernet Franc grapes grown in The County, there is the regional characteristic of minerality & crisp acidity that makes this a class act wine.

Travel TIP: If you are heading to Prince Edward County this summer, plan to visit Huff on Sunday when they have live jazz performers playing on the el fresco patio overlooking the vineyard.

Sommeliers Tasting Notes: This refreshing wine is bone dry with a light pink hue that resembles classic Rosé wines from Tavel, France.  Two words: Pink Grapefruit.  Added to that, light floral notes with more citrus (think lime or mandarin) to create a well-crafted refreshing balance.

Now that you’ve been tipped off about this wine, you’ll be on the lookout for it each year.

 

Complete Wine Deets:
Huff Estates Rosé VQA 2016

$19
Ontario Wine Region: Prince Edward County

 

Food Pairing suggestions: Serve chilled on its own to unwind, with sushi or pack for a picnic.  Below we have included the Lemon Orzo with Baby Spinach and Feta recipe to make for your next picnic.

 

Lemon Orzo with Baby Spinach & Feta

Recipe & Photo credits: Trish Magwood
Serves 6

Ingredients

2 cup dried orzo (500 mL)
3 Tbsp vegetable oil (50 mL)
3 onions, sliced 6 clove garlic, minced
2 cup sliced green onions (500 mL) 2 cup feta cheese, diced or cubed (500 mL)
2 cup baby spinach (500 mL)
½ cup olive oil (125 mL)
Zest of 4 lemons
Juice of 1 lemon
½ tsp salt (2 mL)
¼ tsp pepper (1mL)

 

Directions

Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve.

Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot.

Reduce heat to medium-high. Add vegetable oil and sliced onions. Cook onions on high for about 10 minutes, adding up to 1 tablespoon more oil if pan
becomes dry. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden.

In a large bowl, combine reserved orzo with green onions, feta cheese, baby spinach, mint, olive oil, lemon zest and lemon juice. Toss to mix. Add
caramelized onion and garlic mixture.

Season with salt and pepper.

Can be made 2 days in advance. Keep refrigerated until serving.

Enjoy!

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Rosé Report: Casa-Dea Cabernet Franc Rosé 2016

Posted by Debbie

Tuesday, July 11th, 2017
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Care for a round of bocce? If you’re travelling to The County (aka Prince Edward County that is) this summer, stop by Casa-Dea Estates Winery and try your hand at Bocce – an Italian version of lawn bowling – on the pitch right beside Casa-Dea’s vineyards. The game is made even better with a chilled glass of Rosé playing along side with Casa-Dea’s cool winemaker Paul Battilana.  He has a competitive streak!

Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches, even a floral whiff that might remind you of the delicate flower of Lily of the Valley.  Top it all off with subtle hints of fresh herbs with a silky texture balanced out with measured acidity and a lengthy finish. Mama Mia – it is good!

 

Complete Wine Deets:

Casa-Dea Estates Winery Cabernet Franc Rosé VQA 2016

$18.95
Ontario Wine Region: Prince Edward County

Suggested Food Pairing: Try with yummy BBQ Pork Burgers – recipe below.

 

 

 

BBQ Pork Burgers

Serves 4
Recipe by David Leite -adapted from Gourmet- Gourmet Weekday
Photo credit:  Romulo Yanes

 

Ingredients

For the slaw:

1/4 cup store bought or homemade mayonnaise
1 tablespoon milk
1 1/2 teaspoons white wine vinegar
2 cups thinly sliced green cabbage
1/2 cup very finely shredded carrot
1 tablespoon thinly sliced chives or scallions
Salt and freshly ground black pepper

 

For the pork burgers:

1/2 cup your favourite store-bought or homemade BBQ sauce (tomato-based)
1/4 teaspoon cayenne
1/2 to 3/4 teaspoon salt, or to taste
1 tablespoon white wine vinegar
1 1/2 pounds ground pork
1/4 teaspoon freshly ground black pepper
Olive oil, for the grill rack
4 buns or Kaiser rolls or soft squishy breadstuff of some sort, split and toasted or grilled

 

Directions

Make the slaw:

In a bowl, whisk together the mayonnaise, milk, and vinegar until smooth. Toss in the cabbage, carrot, chives, and salt and pepper to taste and gently mix to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate for up to 8 hours.

 

Make the BBQed pork burgers:

Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.

In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar.

In a large bowl, gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons barbecue sauce mixture until combined. Do not over mix. Using your hands, gently form the mixture into 4 patties, each about 4 inches in diameter and 3/4 inch thick, being careful not to pack the pork too tightly.

Carefully slick the grill rack with oil, plop the burgers on top, and grill them, flipping the burgers every few minutes, just until cooked through and no trace of pink remains, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon remaining barbecue sauce mixture (or more if you like things mess), flip the burgers again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.

Assemble the BBQed pork burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab a lot of napkins.

Enjoy!

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