Posted by DebbieFriday, September 25th, 2015
Savvy Company is rapidly becoming the one-stop solution to drinking good wines. While summer has turned to fall, we are finding ways to give you more free time…you can get wine delivered to your door with Wines for the Weekend. Rather than aimlessly roaming the aisles, our Savvy Sommeliers have picked the best 12 bottles of Ontario wines for you for you to have on hand with Wines for the Weekend as summer turns to fall.
Wines for the Weekend are bottles of hard-to-find wines that can be enjoyed any day of the week. All you have to do is order by Tuesday and your wines will arrive on Friday….just in time for the weekend. Watch this space for our Recipe Box with neat recipes from local chefs. You will find all the makings of a great weekend (or two) or even a dinner party.
With each entry in our Weekender Report, our Savvy Sommeliers take the guess work out of what taste is bottled up inside your case of wine Come back to this blog often to get the full report on a regular basis. Each week we will highlight some top Ontario wines that are awaiting to be enjoyed when you open your Wines for the Weekend.
Featuring wines from…
Pondview, Rosewood & 13th Street
Beamsville Bench (Niagara)
That summer feel can last forever when you have a glass of Pinot Gris in hand…a classic light bodied white wine that refreshes you with every sip. Whether named Pinot Gris or Pinot Grigio (the Italian way), the wine is made with the same grape variety.
Savvy Sommelier Tasting Notes: To make a crisp, clean refreshing wine, 13th Street’s winemaker Jean Pierre Colas harvested the grapes in early September. Aromas and tastes of green melon, pear, white flowers and green apples are noticed with a rich mouthfeel that lures you to have another sip, and another!
Food Pairing Suggestions: Delicious chilled on its own all year long, with pan fried fish or better yet…Shrimp on the ‘barbie’. This cool white sipper can make these cooler days of fall taste just like summer season linger. For a completely different recipe that will WOW, try the Zucchini Parm in the TGIF Recipe below.
Beamsville Bench (Niagara)
What does Süssreserve mean? An amount of Riesling grape juice is added to the finished wine before bottling to add complexity, natural acidity and natural sweetness. The result is a remarkable off-dry wine. Wait till you try it!
Savvy Sommelier Tasting Notes: The aromas in this wine range from white flower to peach to apple (Gala or Empire perhaps?) laced with honey and mineral notes. The cleansing acidity continues with each sip of this medium bodied white wine as tastes of sweet lemon, fresh apricot and a chalk-like minerality dance in your mouth.
Food Pairing Suggestions: This is the perfect cocktail party wine – it will go with pretty much every hors d’oeuvre. For something completely different and seasonal, pull out some rhubarb from your garden & make Rhubarb Salsa.
Savvy Sommelier Tasting Notes: How can you make summer linger? Keep on drinking Rosé wine – this one from Pondview will definitely do the trick! Pink salmon in colour with refreshingly youthful aromas of cranberry and strawberry. The cranberry aroma also comes across on the palate along with pink grapefruit and a hint of rose petals. This medium bodied wine has great acidity along with a crisp mouth feel and a medium length cranberry finish.
Food Pairing Suggestions: Enjoy all on its own or pair with a garden fresh salad, lamb burgers or cheese, paté and charcuterie.
Beamsville Bench (Niagara)
Savvy Sommelier Tasting Notes: Ahhh… a Pinot Noir…one of the trickiest grapes to grow and, as such, is also every winemakers challenge. Temperamental in the vineyard and in the cellar, this has turned out to be a fine wine. Warm spices, campfire smoke, red berries and flowers are classic aromas and tastes of a Pinot Noir…and this wine has all that!
Food Pairing Suggestions: Speaking of classic, a classic food match for this wine is grilled salmon. Whether you grill it or plank it, this wine (served slightly chilled – 15 mins in the fridge) would be perfect. If you are not a fish fan, then grilled mushroom and risotto will be mouth-watering.
Winery owner Joseph Barbera calls this wine “A wolf in sheep’s clothing. When you can’t decide between the bold and the beautiful.” A Bordeaux blend of 35% Cabernet Franc, 20% Cabernet Sauvignon and 45% Merlot grapes.
Savvy Sommelier Tasting Notes: A bright and beautiful garnet red core (winespeak: middle of the wine) that fades to a ruby red colour as it approaches the rim of the glass. Great intensity of flavours – vanilla, cherry, cedar and prunes – are discernible on the nose, while baked fruit, cedar and clover come through on the palate. This medium bodied wine has noticeable tannins, balanced acidity and a medium length red-fruit finish.
Food Pairing Suggestions: This wine ain’t no chicken wine! commented Savvy Sommelier Doug during our grand tasting. This wine is a well-rounded red that can be served with rare to medium-rare red meats, with BBQed steak or roast beef, meat lovers lasagne or even roast lamb with a peppercorn crust. Ever made your own sausages? Chef Albert Ponzo of Le Select Bistro in Toronto shares his Kaiserainer recipe…give it a try!
Beamsville Bench (Niagara)
Savvy Sommelier Tasting Notes: A cellar experiment, that turned into a ‘phenomenal wine’, the Savvy Team exclaimed. Concentrated aromas of everything dark – overripe plums, cassis, fresh ground black pepper, baking spices & dark chocolate jump out of your glass. These same aromas continue into the taste with layers of rich textures and integrated tannins.
Food Pairing Suggestions: Enjoy now or keep in your cellar a bit longer, this wine is definitely loaded! Fire up the BBQ or plan for a prime rib, this wine is ready to enjoy with a meaty dish. You’ll wish you had more bottles of this wine!
~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend
Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.
More than just a restaurant, The Combine sits on 2500 sq. ft of land they use to grow beautiful herbs, vegetables and fruit that inspire everything on their menu.
1 zucchini sliced ½ inch thick, lengthwise or round
Breading station (seasoned flour, egg wash, panko breadcrumbs)
1 oz Parmigiano Reggiano
Homemade tomato sauce
Lemon ricotta* (see notes below)
Your favorite pesto
2 whole garlic scapes
Fried zucchini blossom**(see notes below)
Notes from the chefs
*For the lemon ricotta, bring 2 litres of whole milk and a 1/2 tsp of salt to 185 degrees over medium heat. Remove from heat and add 1/4 cup of white vinegar, stir for one minute. Leave covered and undisturbed for 2 hours. Gently scoop out curds from mixture and place in cheesecloth lined strainer, let drain for 2 hours. Place drained curd in bowl and add juice from one lemon, adjust seasoning with salt if needed
**For the blossom, combine 225g of Monforte Water Buffalo Queso Fresca (or fresh chèvre) with some thyme and parsley in a mixer. turn on, slowly add olive oil till you get a creamy spreadable texture. Place mixture in piping bag and pipe into blossom, refrigerate until firm. Dip into your favourite batter, beer or otherwise and fry at 350 until golden brown.
Cut zucchini to desired shape and coat with flour, egg wash and breadcrumbs.
Heat 50/50 olive oil and butter and add zucchini.When crisp turn over, top with Parmigiano Reggiano and place in a 400 degree oven for approximately 5 minutes or until cheese is melted and bottom side of zucchini has crisped.
Heat tomato sauce and pour on plate.
Batter stuffed blossom and deep fry till crisp and browned.
Place cooked zucchini on tomato sauce and spoon pesto around plate, sprinkle with lemon ricotta and garnish with grilled garlic scapes and fried blossom.
This recipe comes from the team at 3 Guys and A Stove –THE stop-over for those on the pilgrimage to Algonquin Park or Muskoka for decades. Located in Huntsville, you can experience real hospitality the second you walk through the door. Once the first rhubarb stalks sprout, try this easy recipe for Rhubarb Salsa! It’s a delight with chicken and fish.
1 stalk young rhubarb, diced fine
¼ cup yellow pepper, diced fine
¼ cup orange pepper, diced fine
2 Tbsp sweet white onion, diced fine
2 Tbsp green onions, diced fine
1 jalapeño, seeds removed, diced fine
2 Tbspfresh cilantro, chopped fine
1 Tbsp apple cider vinegar
1 Tbsp lime juice
2 tsp honey
¼ tsp sea salt
Fresh ground black pepper
Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Blanch by running cold water over the rhubarb to stop the cooking process. Turn the blanched rhubarb onto some paper towel to dry.
In a separate bowl, combine the yellow & orange peppers, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.
In a small separate bowl, pour the honey in the lime juice and apple cider vinegar and whisk. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper to taste. Gently stir ingredients together.
Chill 30 minutes to an hour to allow the flavours to meld.
I know what you’re thinking — what the heck is kasekrainer? Before you move onto whatever you were originally planning on grilling this weekend, hear me out. Kasekrainer are Austrian pork & cheese sausages. All together now, PORK & CHEESE SAUSAGES! Amazing, right?
This recipe comes to us from the endlessly talented Chef Albert Ponzo of Le Select Bistro.
“There’s something really rewarding about making something from scratch that most people would just buy pre-made. Besides, making your own sausages is a fun, albeit messy, experience. This recipe travels really well once smoked, meaning you can have a delicious, locally sourced, chef caliber meal wherever you may trek to!”
2 kg ground pork, lean
50 g salt
875g ground Ontario pork back fat
3g black pepper
4 g caraway seeds
4 g mustard seeds
6 g sugar
¼L cold water
575g Ontario cheddar – we like St. Albert’s!
1 packet hog casing soaked in water
In a mortar and pestle, grind black pepper, caraway seeds, mustard seeds.Mince garlic cloves.
Ensure the meats are very cold when mixing them. Mix together, by hand, lean pork, fat and all seasonings and spices until thoroughly incorporated. Add water and continue to mix until absorbed and texture is tacky. Add cheese and mix until evenly distributed.
Stuff cold sausage mix firmly into hog casings. Twist and pinch the sausages in 5” lengths to create links. Refrigerate until ready to smoke.
Set smoker to 145F. Soak apple wood chips in water.
Drain woodchips and place in smoking tray or compartment. Add kasekrainer sausage to smoker and smoke for 1 hour or until internal temperature reaches 145F. Chill sausages.
When ready to serve grill over hot camp fire grill, until heated through.
Here is a list of all the wines featured in this month’s Wines for the Weekend:
From 20 Valley (Beamsville Bench – Niagara)
When you order Wines for the Weekend, you will always have outstanding Ontario wines on hand. To order additional bottles of your new found favorites from this assortment by calling the Savvy Team on 613-SAVVYCO (728-8926). OR, continue to make your weekends even easier with an automatic delivery of Wines for the Weekend every month – a completely new selection of hard-to-find wines will arrive at your home or office.
To order, simply call us on 613-SAVVYCO (728-8926) or visit www.savvycompany.ca/TGIF
Ready to get your wine glasses out again next month? Stay tuned to this blog, where we will post a list of the wines that we plan on featuring each month.