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Archive for ‘Uncategorized’

I’ve gone to cheese heaven!

Posted by Vanessa

Tuesday, April 4th, 2017
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We are in love!  In love with Canadian cheese that is!  We’re thrilled to highlight Fromagerie Nouvelle France from Racine, Quebec in this month’s Savvy Cool Curds.  The hardworking, passionate sister brother team of Marie-Chantal and Jean-Paul Houde make spectacular raw and pasteurized sheep milk cheeses, winning over 20 awards since their first cheese, Zacharie Cloutier was born, including top honours for Best Cheese in Quebec, twice.

In your Savvy Cool Curds you will find…

… Very special and hard-to-find artisan cheeses including:

La Madelaine 150g
Frechette 140g
Zacharie Cloutier 200g
Zacharie Cloutier 12 month 200g
Le Pionnier 200

 


Looking for more fabulous Nouvelle France Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Cheers & Enjoy!
Vanessa & the Savvy Team

Photos by Vanessa & Fromagerie Nouvelle France unless noted.

 

Introducing…

Fromagerie Nouvelle France
by Vanessa Simmons, Cheese Sommelier

I first met Marie-Chantal Houde (left in photo) during a special cheesemaking workshop I attended at my first ever cheese conference put on by the American Cheese Society, in Montreal in 2011. It’s an action packed week of learning and tastings, and networking with cheese gurus and legends in the industry, a not to miss event for cheese professionals and enthusiasts alike.

Marie-Chantal was demonstrating the making of her special Zacharie Cloutier cheese, which at that time, was brand new on the market. I was in awe of both the science and art of cheesemaking coming to life in front of my eyes as pure milk was transformed into something even greater than itself.

We take for granted the work involved in making artisan cheese, the level of skill, effort, luck and love to make such a quality product for the enjoyment of others. PH/acidity needs to be just so, a light touch or heavy hand is needed depending on the type of cheese being made. And timing is everything. As I watched Marie-Chantal she had not only the expertise, but the intuition as well which made the whole exercise look seamless, effortless and simple, and I fell in love with cheese, again. She was approachable and fun, answering my questions with interest, later inviting me to meet more of the Quebec cheesemaking crowd, and from there I was “in” as the girl from Ontario promoting Canadian cheese.

 

Committed to Local

Fromagerie Nouvelle France, located in the tiny village of Racine, Quebec, is a brother and sister enterprise founded in 2009. It’s the tale of family joining forces, passionate about sheep farming and raw milk and excellent quality production in the making of fine cheese.  Cheesemaker Marie-Chantal studied in France, and is a sought after consultant and technical expert and industry speaker, especially in the area of raw milk cheese production.  Jean-Paul Houde is the shepherd, tending to the 250-acre family farm where the siblings were born, with his expertise in animal husbandry and taking care of the land.

Over 300 East Freisian and Lacaune ewes enjoy their summers spent out in pasture among the rolling hills with beautiful vistas as their view. They are fed dry hay, which contributes to the high quality of the milk they provide, playing a huge factor in Marie-Chantal & Jean-Paul’s mission to create the best sheep’s milk cheeses in the region. The two are committed to their region; their little shop at the town’s farmer’s market promotes complimentary artisan products made in the area. They’re full of hospitality, ready to share knowledge on a farm tour, or cheesemaking stories over a glass of wine outside at the picnic table.  Cheese is made at the Fromagerie du Presbytère facilities in Warwick (who we featured in November), not far away, with which they have a special partnership, friendship and shared passion.

 

Award-winning Reputation

Since their launch, every one of the Fromagerie Nouvelle France cheeses have been winning awards regionally at the Canadian Cheese Awards, and Caseus, Quebec Cheese Awards for best cheese, best soft cheese, best raw milk cheese, best in show, in North America at the American Cheese Society in multiple categories, and on the world stage at the World Cheese Awards.

As you dig into your Savvy Cool Curds this month, you’ll taste the difference excellence makes and see why Fromagerie Nouvelle France has made a name for themselves as leaders in the artisan cheese industry in Canada.

Enjoy every bite!



 ~ Cheese Tasting Notes ~

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

Fréchette

Frechette is a named for a family from both sides of the Houde clan, and is like a chèvre only made with cow’s milk, lighter and more delicate than a cream cheese, making it a heavenly choice.  Another award winner for Fromagerie Nouvelle France, it took top honours in the Best Flavored Cheese category at the Canadian Cheese Awards in 2016.

Tasting Notes: This mild fresh cheese is fluffy and silky but flavourful on the palate with noticeable herb and garlic flavors.

Suggested Pairing:  The sky’s the limit with this versatile yummy cheese. Tuck dollops into phyllo triangles or purses with sautéed wild mushrooms and leeks. Quickly melt for a fast and easy veggie dip.  Spread on crostini and broil, topped with rosemary and honey.

 

 

La Madelaine

La Madelaine, another tribute to Marie-Chantal’s ancestry and heritage, is a crowd-pleasing favourite, consider it one of those little luxuries of life.  Soft, oozy and sinful, it’s perfectly ripe for to enjoy right now. 

Tasting Notes: La Madelaine is a soft, surface ripened sheep milk cheese with a dewy, delicate bloomy rind. Inside a runny pearly colored paste bursts with flavor of sweet grass, dry hay, and sweet milk, with light mushroomy aromas.

Suggested Pairing: Enjoy with Ontario Organized Crime Pinot Gris or a Quebec Sparkling Ice Cider. Pair with fermented berry fruit flavors, cassis, sour cherry or cranberry or a local hot red pepper jelly for a complimentary zing. 

 

 

Zacharie Cloutier

Fromagerie Nouvelle France’s signature cheese, Zacharie Cloutier, is a raw sheep’s milk cheese, named for an ancestor who came to Canada from France in 1634.

Tasting Notes: Marie-Chantal’s love for her craft and talent transfers to her flagship cheese. Zacharie Cloutier is a 6-month semi-cooked, firm, raw sheep’s milk cheese with a very distinct exterior basket weave design attributed to a specially selected mold that gives the cheese and apricot rind its unique appearance.  Inside is a dense, meaty, bone-coloured paste that portrays a mix of complex aromas and flavors: salt, butter, hazelnut, caramel, and coconut, with a hint of ripe pineapple.

Suggested Pairing: Zacharie Cloutier is an awesome melting cheese and goes well with any stone-fruit-based jam or compote.  Pair with unoaked Chardonnay.

 

 

Zacharie Cloutier – 12 Month

This mature version of Zacharie Cloutier is a rare find out of the shop and took home third place honours at the 2015 Quebec cheese awards the first year it was launched. 

Tasting Notes:  With age it’s rind becomes a little drier and more mottled, while retaining the distinctive basket weave and the eyes (holes) are noticeably smaller due to loss of moisture. Flavors develop further into the sweeter and fruitier end of the spectrum. Small crystals are noticeable as a sign of quality.

Suggested Pairing:  Grate into anything for an extra savoury finish. Enjoy with a local Chardonnay or mildly hoppy craft beer.

 

 

Le Pionnier

I first tasted this cheese 6 years ago at the American Cheese Society conference in 2011 – “surprise” is what it was called. Pionnier (Pioneer) is what it is called now as a tribute to two of Quebec’s cutting-edge cheesemakers Marie Chantal-Houde and Jean Morin. 

Tasting Notes:  Pionnier is a 12 month 40kg firm, washed-rind, cooked, raw mixed cow and sheep’s milk cheese, a mix of Louis D’Or & Zacharie Cloutier, both award-winners in their own right. You’ll get everything in this cheese: butter, grass, brown sugar, complexity, tanginess and even fermented tropical fruit!

Suggested Pairing:  Use Pionnier as you would Parmesan.  A robust red wine, Cabernet Franc or Cabernet Sauvignon will stand up to the complexity in this cheese. Experiment with Ice Cider.

 

 

~Recipes to enjoy with the featured cheeses ~

With Fréchette …

Herbed Root Vegetable Cobbler

Recipe & Photo Credit: Better Homes & Gardens

Ingredients

1 lb. Yukon gold potatoes cut into 1-inch pieces
1lb. rutabaga, peeled, cut into 1-inch pieces
4 medium carrots cut into 1-inch pieces
2 medium parsnips, peeled, cut into 1-inch pieces
1 small red onion, cut into thin wedges
2 cloves garlic, minced
1 cup chicken broth
1 1/2 tsp. dried fines herbs, herbs de Provence, or Italian seasoning, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
4 oz. semi-soft cheese with garlic and herbs (Fréchette)
Herbed Cheese Dumplings

 

Herbed Cheese Dumplings

1 ½ cups all-purpose flour
2 tsp. baking powder
1 ½ tsp. dried fine herbs, herbs de Provence or Italian seasoning, crushed
½ tsp. salt
6 tbsp. butter
¼ cup finely shredded Zacharie Cloutier cheese, 12 month
2 lightly beaten eggs
⅓ cup milk

Method

Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.

In a small bowl, combine broth, fines herbs, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables, stir in semisoft cheese.

Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving.

 

Herbed Cheese Dumplings

In a medium bowl stir together flour, baking powder, fine herbs, herbs de Provence or Italian seasoning, and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in Zacharie Cloutier cheese. In a small bowl, combine eggs and milk. Add all at once to flour mixture, stirring just until moistened

 

 

With La Madeleine…               

Grilled Vegetable and Cheese Panini

Recipe & Photo Credit: Yummly
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 4

Ingredients

1 Asian eggplant (cut into 8 slices, each 4 inches long, ¼” thick)
2 zucchini (small, cut lengthwise into 8 slices, ¼” thick)
1 red bell pepper (small, seeded, cut into 8 slides, each ¼” thick)
Oil
3 tbsp. spring onions
1½ tsp. herbs de Provence
Freshly ground pepper
Salt
8 slides country bread
6 Tbsp. olive tapenade
7 ½ oz. soft sheep milk cheese (La Madeleine), thinly sliced

Method

Preheat an electric Panini press according to the manufacturers instructions.

In a bowl, stir together the eggplant, zucchini, bell pepper, and the 3 tbsp. dipping oil, the herbs de Provence, salt and pepper. Working in batches, grill the vegetables on the preheated Panini press, turning once, until tender, 1 to 2 minutes per side. Transfer to a plate.

Brush one side of each bread slice with dipping oil. Lay the slices, oiled side down, on a clean work surface. Spread each of 4 slices with 1 ½ tbsp. tapenade. Top with 2 slices of each vegetable. Arrange the cheese on top, dividing evenly. Top each with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

 

 

With Zacharie Cloutier…

Cheddar, Leek & Mushroom Focaccia

Recipe & Photo Credit: Zeste.tv
Prep Time: 10 minutes
Cook Time: 8hr 10 minutes

Ingredients

3.5 lbs. of Quebec lamb leg or shoulder
Olive oil
8 slices of multigrain organic bread
Butter
Old-style mustard
Mayonnaise
6 oz. of Zacharie Cloutier cheese
Fresh basil pesto

Method

Salt and pepper the leg of lamb. Cook over medium-high heat in a frying pan in olive oil, until it turns into a beautiful golden color. Transfer to slow cooker and bake for 8 hours at low heat.

Slice the leg and keep more or less 175 g. Butter each slice of bread and spread it on the inside with a bit of old-fashioned mustard on one side and mayonnaise on the other.

Add one slice of cheese. Top with shredded lamb and basil pesto.

Place the two slices in a skillet heated on medium heat, with a little olive oil. Cook until golden and fold together. 

  

 

With Zacharie Cloutier 12 month…

Beef Tartare

Recipe & Photo Credit: Curieux Begin TeleQuebec
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

1 lb. of beef tenderloin, thinly sliced
2 French shallots, finely chopped
½ tsp. green olives, pitted and chopped
1 small garlic clove, pressed (or finely chopped)
¾ tsp. diced Zacharie Cloutier – 12 month
Tabasco (to taste)
¼ tsp. celery leaves, chopped
10 chives, chopped
1 handful of parsley, chopped
Olive oil
Salt and pepper

Method

Place beef, shallots, olives, garlic and cheese in a mixing bowl and mix well.

Add the herbs and the Tabasco salt and pepper and mix well, coating with oil to obtain a soft texture.

Serve immediately on grilled baguette croutons.

 

 

With Le Pionnier…

Cheese Fondue

Recipe & Photo Credit: Wikibouffe
Or enjoy Vanessa’s instructions found here and use Nouvelle France cheeses.
Prep Time:  20 minutes
Cook Time:  10 minutes

Ingredients

175 g Zacharie Cloutier cheese
175 g of Louis D’Or cheese (substitute Pionnier)
175 ml of dry white wine, lager or dry apple cider
2 tsp. white flour
2 tsp. garlic clove
To taste pepper and nutmeg

Method

Cheese preparation: Zacharie Cloutier and Louis D’or (Pionnier) Cut the rind off the cheese and grate. Add the white flour to the cheese mixture. Mix well.

Add the wine or beer to the pot. Heat until the mixture is simmering. Add the garlic clove to the pot. Add the cheese gradually and stir continuously. Add pepper and nutmeg to taste.

Stir until smooth and smooth and serve with crusty bread and blanched vegetables.

 

Enjoy your Savvy Cool Curds!

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“Dad…Dad…buy a winery!”

Posted by David Loan

Monday, March 13th, 2017
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When you have generations of winemakers in your family tree, the word “tradition” takes on a new meaning. This month in Savvy Selections, we feature fabulous wines from Niagara’s  Di Profio Wines. A family run operation that specializes in small batch, hand-made wines, Di Profio has quickly built a reputation for their excellent products. You can read all about their approach to winemaking in our Di Profio profile, below.

 

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find 3 of our favourite Di Profio picks. We love how they offer a variety of flavours and styles!

2015 Sparkling Aromatic Gamay Rosie Light and lively are the key words for this bubblegum pink sparkling wine.

2015 Kitchen Zinc – Blended from seven grape varieties, you’ll love how pretty and well-balanced this white wine is.

2013 Zinc-tastic – Here’s an example big red wine Fred Di Profio has become famous for: Cab-Merlot in perfect harmony!

 

Wines with power & elegance

Di Profio is making wines that will entice the most discerning of palates. Each one is unique, offering flavours and aromas that you would expect only from much more expensive products. These wines are read to drink, though most of them can handle cellaring for a few years, too. Our Savvy Sommeliers know you’ll love them as much as we do!

Call on us at anytime you would like additional bottles of your favourite Di Profio wines – or other wineries we have featured in Savvy Selections.  Your Canadian Wine Hotline is 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca.

Cheers!
-Debbie & Savvy Team

 

 

Introducing…

Di Profio Wines
presented by Sommelier David Loan

“Traditional” is a word we like to use a lot in the wine industry. It calls to mind the ancient history of winemaking, and connects the New World to the Old. But only a few Ontario wineries have the family roots to show that winemaking is a family legacy, a true tradition that forms part of the winery’s heritage.

Deep Roots

At Di Profio Wines, the winemaker’s roots go as deep as his vineyards. “My father’s family for generations were farming in a well-known region of Italy called Abruzzi,” Di Profio’s winemaker Fred Di Profio remembers. “My grandfather, Giuseppe, left and they eventually sold off their vineyards, but he continued making wine as many Italian immigrants do, in his cellar.” Fred’s father, Joseph, watched his own father make wine, but didn’t have much interest in the process when he grew up.

Fred, however, decided to study winemaking and began to work as a “cellar rat” at a variety of wineries in Niagara and elsewhere. He eventually took over as winemaker at Pondview Estates Winery (the winery we featured in Savvy Selections just 3 months ago – December 2016). 

Family Business

That’s when his dad, Joseph, got interested, too. “My father saw how gratifying it was for me to make wine and he thought, I should rekindle my childhood memories of MY father making wine,” Fred said. “He had a great time and learned something new and together we naturally found our family roots.” With Fred’s advice, Joseph bought some vineyards near Jordan Station in the Niagara Escarpment. Of course, he immediately enlisted Fred to run the operation.

Building Up

Joseph spearheaded building a new winery and tasting room. One of his biggest concerns was the bar. “Fred was looking for an interesting material for the tasting bar top,” Joseph said. “And he found a wine bar in Italy with a zinc countertop. Zinc oxidizes in a really neat way. Spilled wine produces a really nice patina – the older and more used, the more personality it develops. Joe got some zinc sheets and used them to cover our beautiful tasting bar.”

Joseph liked the material so much, in fact, that the tasting room is called The Zinc. And some of the wine labels playfully use the word, too.

Ready for Reds

Fred has developed a reputation for making big, bold red wines.  In the cool climate region like Niagara, Cabernet Sauvignon can be challenging for those grapes. Fred explained to me that extra time spent in the vineyard makes all the difference. “We always adapt to the climactic conditions. Even in the cooler growing seasons, there are a number of tools we can use in the vineyard to accommodate to any climate, which can vary from year to year,” he said. “Crop thinning to give the vines a helping hand, canopy management to vary the shade levels – more leaves in hot seasons, less in cooler seasons. The secret is patience and good vineyard practices.”

We’re Convinced!

Since Di Profio Wines opened in 2012, the father and son duo (and mother Carollynn had her hand in it too running the B&B next to the winery), Joseph and Fred have quickly built a reputation for high-quality wines. Dedicated to small batch production, and producing only wines from estate vineyards, they are leading a new movement in Niagara winemaking, one that looks to the future while embracing, yes, the traditional.

We are proud to offer you our favourite picks from the Di Profio portfolio. We’re confident that every bottle in the Savvy Selections that you open will leave you wanting more!

~ SAVVY SOMMELIER TASTING NOTES ~

For your Savvy Selection this month, we’ve chosen three wines that demonstrate the powerful elegance of Di Profio wines.  We know that you’ll love the subtle flavours of these stunning wines, along with some delicious recipes that will perfectly match food and drink.

 

2015 Sparkling Aromatic Gamay Rosie (VQA Creek Shores)
$25

Savvy Sommelier Tasting Notes: Named for Joe’s mother, Rosie (and bearing her image on the label), this Gamay sparkler is perfect for a romantic evening! There’s so much going on here: candied citrus, cherry gumdrops, pink marshmallows. It’s dry and refreshing, and finishes on the palate with watermelon and strawberry notes. The mousse is light, with fine bubbles.

Suggested Food Pairings: Our tasters agreed that this will go well with fish and seafood. We think a nice Trout Almandine will be a perfect pairing. (Recipe below.)

Cellaring:  Drink at 8ºC within a year.

 

2015 Kitchen Zinc (VQA Ontario)
$18

Savvy Sommelier Tasting Notes: Want to know what grapes this is made from: Chardonnay Musque (a cousin of the Chardonnay we know and love); Riesling, Sauvignon Blanc, Muscat, Chardonnay, Vidal, and Pinot Gris.

Pretty and aromatic, it has fresh floral and orange notes, with flavours of rose and honey. Medium acidity balances the light sweetness.

Suggested Food Pairings: Off-dry wines pair beautifully with spicy food, and this is no exception. We suggest a chipotle black bean chili. Recipe follows.

Cellaring: Ready to drink now, this could be cellared for up to 2 years. Serve between 10-14ºC.

 

2013 Zinc-tastic (VQA Niagara Peninsula)
$23

Savvy Sommelier Tasting Notes:  Sixty-four per cent Cabernet Sauvignon and Thirty-six per cent Merlot, the Zinc-tastic showcases Fred Di Profio’s talent with making big red wines.

With loads of dark fruit flavours and aromas of cigar box, coffee, and chocolate, this has medium, elegant tannins and medium acidity. Our tasters all thought that this is a steal at the price!

Suggested Food Pairings: We want to pick up on the fruit and smoky flavours of the Zinc-tastic. So, we turned to one of our favourite culinary regions – Provence – and a very old stew recipe: Daube de Boeuf Jeannette.

Cellaring: Drinking well now, this can cellar 3-5 years. Serve at 14-16ºC.

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

 

With Di Profio Sparkling Aromatic Gamay Rosie…

Trout Almandine

Recipe & Photo credit: MarthaStewart.com
Serves 4-6

Ingredients

1/2 cup sliced almonds
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
4 trout fillets
1 Tbsp extra-virgin olive oil
1 Tbsp butter
2 garlic cloves, smashed and peeled

 

Method

Lightly toast the almonds in a saute pan. Reserve. Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk.

Heat a large saute pan over medium heat. Add the olive oil and butter. Dredge the fillets in the flour mixture on both sides. Add to the pan and increase heat. Put the garlic cloves in the pan and swirl it around.

Turn the trout after 2 minutes and remove the garlic (you don’t want it to brown). Cook until the fish is cooked through and lightly golden brown, about 1 or 2 more minutes. Scatter the almonds over top. Serve immediately.


With Di Profio Kitchen Zinc…

Chipotle black bean chili

Recipe and photo: MyRecipes.com
Serves 4

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
6 garlic cloves, minced
2 Tablespoons chili powder
1 teaspoon minced canned chipotle chile in adobo sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 (15-ounce) cans black beans, drained
2 (14.5-ounce) cans whole tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, drained
Cilantro sprigs (optional)

 

Method

Heat oil in a large saucepan over medium-high heat.

Add onion and garlic; sauté 3 minutes or until tender. Add chili powder and next 6 ingredients (chili powder through green chiles); bring to a boil.

Reduce heat, and simmer 15 minutes. Ladle chili into individual bowls, and garnish with cilantro sprigs, if desired.

Serve with corn chips or corn bread.

 

 

With Di Profio Zinc-tastic…

Daube de Boeuf Jeannette

Recipe: Chicago Tribune
Photo credit: SAQ
Serves 5-6

Ingredients

8-10 canned anchovy fillets, optional
3 1/2 pounds lean beef stew, preferably top round, cut into 1-inch cubes
6 ounces lean bacon, cut into 1/2-inch dice
1/2 cup olive oil
2 medium onions, sliced
3 garlic cloves, mashed

Peel from an orange, dried
1 onion, studded with 3 cloves
2 1/2 cups dry red wine
Beef broth, or water and bouillon cubes
3 Tablespoons tomato paste
Large bouquet garni (2 small celery ribs tied with a bunch of parsley sprigs, a few thyme stalks, and a bay leaf between)
Salt, pepper to taste
4 ounces tiny Nicoise olives, pitted
1 Tablespoon minced basil or parsley

 

Method

If you choose to use the anchovy fillets, insert a small piece in each beef cube, using a pointed knife, then set aside. Plunge the bacon into rapidly boiling water for 6 to 7 minutes, rinse under cold water, then drain and dry on paper towels.

Heat half the oil in a heavy-bottomed skillet. When very hot, add the diced bacon and stir until it begins to brown, then remove and let drain on paper towels.

Without crowding the pieces, add the beef cubes to the hot oil. Turn the pieces when nicely browned. When all sides are evenly browned, remove the beef with a slotted spoon, and reserve. Add more oil and the sliced onions, and cook slowly, stirring, until tender but not browned.

Heat oven to 375 degrees. Return the meat and bacon to the skillet, and add garlic, orange peel, onion with cloves and wine. Heat to boil, then add broth to cover, stir in tomato paste, place bouquet garni in the middle, and season with more pepper than salt, as the olives will provide salt.

When the mixture begins to simmer, cover with parchment paper and the lid. Bake until the meat is tender, at least 1 1/2 hours. Turn the beef cubes halfway through cooking. A few minutes before serving, remove the onion with cloves; add olives, taste and correct the seasoning. Serve in a warmed shallow serving dish, accompanied by boiled potatoes or rice, sprinkled with minced basil or parsley.

 

Enjoy the season with your Savvy Selections!

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If I only had $100…I would buy at LCBO Vintages

Posted by Monique

Friday, August 5th, 2016
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vintages AugustThis weekend’s Vintages release at the LCBO showcases an exciting selection of well-crafted wines from all over the world that fit our budget.  

Since the world will be watching athletes from across the globe exercise their best efforts to make it onto the podium at the Rio Summer Olympics, I have been inspired to seek out select value wines from around the world that are podium worthy as well.

So, let’s have a look at my world tour of well-crafted, value for quality wines…

Cheers!
-Monique

 

 

 

 

 If I only had $100, I would buy at Vintages…
Saturday July 23, 2016

framinghamFramingham 2015 Sauvignon Blanc

Marlborough, New Zealand
LCBO Vintages 606848 | $18.95 | 12.5% alcohol

Temperatures are spiking and, at times, nothing seems more refreshing than sipping a chilled crisp Sauvignon Blanc under a patio umbrella.  I find the Framingham 2015 Sauvignon Blanc to be a high-ranking player in the “crisp patio whites” category.  This signature New Zealand white wine shows vibrant notes of  citrus zest, lemon grass and floral notes. The palate is bone dry, mouthwatering and finishes with a crisp zesty citrus note.  Enjoy pairing this Sauvignon Blanc with fresh oysters, king crab legs, poached lobster or ceviche.

 

nemeaEstate Papaioannou 2010 Single Vineyard Agiorgitiko

Nemea, Greece
LCBO Vintages 47977 | $20.95 | 12.5% alcohol

Greece, where it all began! As the birthplace of the Olympics, Greece could not be overlooked.  This weekend’s Vintages release actually showcases a decent selection of white and red wines from Greece, but the Estate Papaioannou 2010 Single Vineyard Agiorgitiko steals the podium.

Agiorgitiko – meaning St. George – is the most widely grown red grape variety in Greece, predominantly in the region of Nemea (northeastern part of the Peloponnese Peninsula). This red wine showcases an intense burst of perfumey floral and berry fruit aromas.

The palate is showing young , but polished tannins, a nice balance of acidity  and a long tart cherry finish.  Key flavours to note include red cherry, leather, tar, and dark chocolate. You may consider letting this medium to full bodied red wine sit in the cellar for another three to five years, but it is also drinking well now. Just be sure to decant this beauty for two hours prior to serving, and definitely try pairing it with beef tartar.

 

flat rockFlat Rock 2010 Twisted Red

VQA Ontario, Canada
LCBO Vintages 86918 | $24.95 | 12.3% alcohol

Let’s offer our shout out to Team Canada with the Flat Rock 2010 Twisted Red. Flat Rock Cellars is no stranger to the pro-athlete world. In 2013, this winery collaborated with three-time world champion and Olympic medalist figure skater, Patrick Chan, to craft one the most top rated Reisling icewines release in our market. This red wine with a striking blend of fleshy fruity berries and smoke.  Hailing from the Niagara Escarpment, this red wine shows hints of fresh cherry, cranberry, smoke and wet stone minerality. The acidity is mouthwatering, the tannins are young and grippy with a plump medium-bodied mouthfeel. I recommend drinking now, and enjoy pairing it with pulled port tacos.

 

mandusPietra Pura Mandus 2013 Primitivo Di Manduria

Puglia, Italy
LCBO Vintages 216457 | $16.95 | 13.8% Alcohol

 Our world tour continues with this gorgeous Italian red wine known as Primitivo.  Primitivo is the native grape of Puglia (the heel on the boot of Italy) and is actually the same grape as  Zinfandel. This full-bodied red wine showcases inviting perfumed aromas of rose petals, cherry, plum, graphite minerality, and a touch of vanilla. Even though the flavours appear sweet – berry jam, vanilla, sweet smoke – the acidity is high with mild balanced tannins and long dark chocolate finish.  It definitely reminds of a California style Zinfandels but with good complexity. It’s a great crowd pleaser and pairs well backyard BBQ ribs.

 

 shirazBest’s 2013 Bin No. 1 Shiraz

Victoria, Australia
LCBO Vintages 222323 | $19.95 | 14.5% alcohol

Finally, we a representative from Australia that excels in the “big bold BBQ red” category.  This red wine shows classic Australian Shiraz notes of pronounced eucalyptus, licorice, black plum, and black cherry. The palate is off-dry, chewy (young tannins) and mouthwatering. Flavours are an exact repeat of the aromas with added notes of cedar, vanilla, and a touch of earthy minerality. This Shiraz is full bodied with a long minted-berry finish. This red wine can certainly afford to sit for another five to seven years, but it is drinking quite well now after a couple hours of decanting.  Enjoy pairing this red wine with grilled lamb chops.

 

So, sometimes this happens, it appears that we are $1.75 over budget.
Altogether, this shopping list is worth extra pennies.

 Grand Total $101.75

 

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about testimonials

Posted by Debbie

Tuesday, July 6th, 2010
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“We are thoroughly enjoying the Savvy Selections program! There are four of us who share a case of wine. All of us have been subscribers for over three years. When the monthly delivery arrives, I call everyone over to pick up their wines…we often end up having an impromptu party!” – Carole

“Last night we hosted a dinner party and served wines from the Savvy Selections. The menu included the recipes from the Savvy eZine and our guests were entertained with the stories about the winemaker that you provided. It was a wonderful evening.” – Gary

“My brother heard about the Savvy Selections and gave it to me as a birthday gift. Each month, I look forward to the delivery of the 3 pack of wines. This is truly a gift that keeps on giving” – Wayne

“Having a Sommelier taste, select and provide their knowledge of the wine along with how to match the menu is invaluable to me. The Savvy Selections exclusive wines and the information in the accompanying Savvy e-Zine, adds a whole new dimension to entertaining.” – Alan

“I like the convenience of having wines shipped directly to my office. Each month, I look forward to receiving my shipment of the Savvy Selections. And because a Sommelier has tasted and selected the wines, I am reassured that they will be of good quality.” – Debi

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about tab ontario

Posted by Debbie

Wednesday, June 30th, 2010
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How it works

Like everything savvy, it’s simple. The first week of each month, you receive to your home or office the featured Savvy Selection. (We will let you know by mail exactly when to expect your delivery.) All Savvy Selections wines are VQA and range between $15 and $35 per bottle. Each month, your Savvy Selection reflects the actual cost accordingly: your credit card is billed directly by the winery for the order and any related shipping charges.

What is the cost?

Just as you shop for wine at a store, the amount you pay is different each time.  With Savvy Selections your credit card is billed for the exact price of the wines.  Each month, the cost ranges from $65 to $90 per month plus shipping. As an example, when Rosehall Run Vineyard was the featured winery, the three chosen wines were:
– Rosehall Run Riesling VQA 2008 @ $17.95
– Rosehall Run Cuvee County Pinot Noir VQA 2008 @ $21.95
– Rosehall Run Cold Creek Cabernet Franc VQA 2007@ $29.95

Savvy Selections subscribers were billed $69.85 for the wine and $10 for Rosehall Run’s shipping fee.

Please note – at present, we are able to ship the wines to an address in Ontario only.

Select the package that’s right for you

Register today for a three-bottle, six-bottle or 12-bottle subscription – for yourself or as a gift for someone special.
Subscribe to Savvy Selections >>

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Savvy Selections

Posted by Debbie

Wednesday, June 30th, 2010
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We’ve compiled a long list of wines worth sharing during our travels throughout Canada’s wine regions. And share them we do—through Savvy Selections: a wine club that delivers exceptional Ontario wines straight to your home or office. You receive different bottles with each delivery – all chosen by our expert panel of Savvy Sommeliers. You won’t find these wines at your local wine stores as every shipment comes to you directly from the featured winemaker.

With each Savvy Selections, you will receive our Savvy eZine featuring an interview with the featured winemaker, Savvy Sommelier tasting notes and recipes we’ve handpicked to pair with the Savvy Selections wines.

Subscribe now & open your door to the discovery of spectacular Ontario wines.

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Previous Savvy Selections

Posted by Debbie

Monday, June 28th, 2010
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The Savvy Selections cellar

If you’re new to Savvy Selections and want to know more about wines we’ve featured in the past, or if you’re a longtime subscriber who missed a specific selection, take a few minutes to explore our cellar—the complete archive of previous Savvy Selections.

Interested in a particular month’s offering? Simply, to make the arrangements of your own personal wine delivery to your home or office – today.

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Sharing the good things in life

Posted by Debbie

Friday, June 25th, 2010
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About New

Posted by Debbie

Thursday, June 24th, 2010
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When you sign up for Savvy Selections, you automatically receive our monthly Savvy eZine. Get to know the people and the stories behind the bottles on your rack. Learn about the month’s featured Canadian winery, read an interview with the winemaker, review our sommelier tasting notes, and try your hand at some recipes we’ve chosen specifically to match each selection. Our Savvy Selections are all Canadian because we believe strongly in the importance (and the pleasure) of eating and drinking local—and because there is an astonishing number of excellent Canadian wines out there waiting to be discovered.

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Savvy Selections BC

Posted by Debbie

Thursday, June 24th, 2010
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We’ve traveled extensively around British Columbia’s wine regions and compiled a long list of wines worth sharing. And share them we do—through Savvy Selections exclusively for residents of BC.

Become a Savvy Selections BC subscriber and savour the thrill of discovery by having outstanding BC wines delivered straight to your door — at home or at the office. Every two months, Savvy Selections BC subscribers receive three different BC wines – two bottles of each – chosen by our expert panel of Savvy Sommeliers. These hidden gems are wines you won’t find at the BC Liquor Stores: the wine is delivered to you directly from the featured BC winery.

What is the cost?

Just as you shop for wine at a store, the amount you pay is different each time.  With Savvy Selections your credit card is billed for the exact price of the wines.  The Savvy Selections BC provides you two bottles of each chosen wines. The price ranges between $15 and $35 per bottle – averaging $130 to $170 for 6 bottles of premium wines plus shipping.

As an example, when Thornhaven Estates is the featured winery, the three chosen wines will be:
– Thornhaven Gewürztraminer VQA 2008 @ $17.90
– Thornhaven Syrah VQA 2008 @ $24.90
– Thornhaven Trinity VQA 2007 (red blend) @ $26.90

For a six bottle pack – two of each selected wines – subscribers will be billed $139.40 for the wine plus the winery’s shipping cost.

NOTE: Savvy Selections BC can only be delivered to a home or office address within British Columbia.

Wineries to be featured in 2010 include:

July – Thornhaven Estates, Summerland
September –8th Generation Vineyard,Summerland
November – Robin Ridge Winery , Similkameen Valley
In January 2011  – Sperling Family Vineyards, Kelowna

…and our Sommeliers are working on lining up more BC wineries to be featured.

Previous Savvy Selections

Take a look back through our archive of past Savvy Selections and request any wines that you have missed discovering.

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