Savvy Selections wine of the month club
Featuring Di Profio Wines
– May 2013 –
Di Profio Wines is unique in that it is one of few wineries surrounded completely by neighbours. Residences meet with edges of farms. The vineyards grow down from the escarpment on flat land running north & south on 12 acres. They are so flat that a viewing platform was built to view the u-shaped vineyards. They enjoy the best of both worlds with their vines. The south clay loam vineyards were planted 17 years ago with Cabernet Sauvignon, Sauvignon Blanc, Gamay (1 of 7 in Ontario) & a little Vidal, whilst north vineyards are sandy loam where Riesling, Pinot Gris & Merlot thrive for their 4th season. And there are still 5000-6000 vines yet to plant. Both north & south vineyards drain directly into Lake Ontario just 1km away.
In your Savvy Selections delivery, you will find:
Riesling 2011 – enjoy this easy-drinking summertime sipper
Gamay Noir 2011 – chill this slightly for a Beaujolais-style Gamay
Cabernet Merlot 2011 – match this fresh & lively Cab Merlot with hamburgers
OPTIONAL WINE: If you asked me to add a bottle or two of the Select Late Harvest Vidal 2011 in your delivery then you are indeed in for a treat!
Fred’s winemaking style is described as alive, vibrant and mellow (not sharp!). The Gamay Noir is so drinkable. Joe exclaims that having mature Gamay grapes in the fields is unique. The new 2011 Cabernet Merlot is their fastest seller – so mellow without heavy tannins. The gravity flow process is very efficient in its methodology. Last year, they produced 535 cases, which will grow to 1000 cases this year. Their goal is 3000-5000 cases but they will always remain a small winery supplying wine to restaurants, their own Zinc wine boutique & internet sales.
On the following pages, Éva encourages you to visit Di Profio Wines as well as their Bed & Breakfast, Among the Vines. You will find her sommelier tasting notes along with recipes to would pair with the featured wines.
Among the Vines Bed & Breakfast
Joe & Carollynn’s Bed & Breakfast is nestled between Jordan Village & Jordan Station amongst the vines of the Mia Cara Vineyard & next door to Di Profio’s winery. They welcome you with open arms to join them to enjoy wine & improve their knowlege. They promise to make you feel as welcome as old friends.
Similar to other wineries we have featured in Savvy Selections, Di Profio wines are not on the LCBO shelves. If you would like additional bottles of your favourite Di Profio wine – or other featured Ontario wineries – just give me a call on 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca to arrange an additional delivery for you. It is always my pleasure to introduce you to wonderful new Ontario wines!
Cheers & Enjoy!
Introducing…
Di Profio Winery
Presented by Savvy Sommelier Eva Nagy
It all began with Guiseppe Di Profio known as “Peppe”, who like many Italians living in Canada imported his grapes from California in the ’40’s and ’50’s & experimented with different varieties & barrels to create the quality reminiscent of Italy. The winemaking bug skipped a generation & landed on his grandson Fred, who studied Oenology & Viticulture at Brock University.
During my interview with Joe, he affectionately said that his son Fred `bothered` him into buying a vineyard complete with a house on the property that they converted into Among the Vines Bed & Breakfast. Now in its 4th year of operation, Joe & his wife Carollynn welcome 225 people each year.
When Fred`s parents purchased the vineyard, it was completely abandoned. In its 12 years, it had overgrown & the dead vines never been replaced & replanted. Joe & Carollynn were advised to completely flatten the vineyard & begin again, but they retorted with, “we are not millionaires”. In fact, they retired as teachers only 4 years earlier! They both felt it was time to change gears, even with no experience as farmers and `a green thumb only good enough to grow dandelions` laughs Carollynn. They pruned an absolute forest. They knew that at minimum each vine needed to produce two suckers to grow healthy vines and eventually bunches of grapes. Carollynn decided that she would “coax the vines with a lot of talking”. Much to Joe`s chagrin. It worked though as some of the vines had not 2 but 14 suckers! A lovely forest of green ensued.
There is always something to laugh about
Indeed it seems crazy to come out of retirement to purchase a vineyard with absolutely no farming background. No doubt, it has been a steep learning curve yet, Carollynn & Joe did receive lots of help. `There is a peacefulness to the vineyard`, explains Joe. `We both enjoy being completely involved from roots to bottle, for there is a story behind every one.
Is that bottle shock?
Carollynn once thought that they could sell a bottle of wine immediately after it had been bottled, however, Fred quickly taught her about bottle shock. Carollynn jokes that her bottle shock is the sore back as result of bottling! Joe & Carollynn have coined all of this learning as `their anti-Alzheimer’s Project`. At the winery, visitors learn about growing grapes in their vineyard rather than terroir or the technicalities of brix. `Sure, there are the technical details, but one must enjoy the grass roots`, explains Joe. And having a good time is indeed infectious in the DiProfio family.
Everything is hand-done
All of the grapes are select & hand-picked, then double hand-sorted & hand-processed. The DiProfio team prides themselves on the quality of their fruit, compared to the mush of grapes that have been machine-processed. `We once supplied Gamay grapes to a nearby winery. One time, upon delivering the grapes, the winery staff came out to admire the beautiful hand-picked grapes. Simply gorgeous they exclaimed!“ It is obvious that Joe loves the harvest when he can see the fruition of what his years of work. “Great wine, great grapes”.
1 year and counting…
Based on Fred’s design, an architect created a striking looking structure that does not resemble a typical winery, rather a striking burgundy & black twisted & angular cube. Inside, the 3 floor building operates with gravity flow winemaking process. Joe, Carollynn & Fred celebrated their 1st anniversary of the new building on June 15th. This year also brings celebration of 100 years of winemaking in their Italian family. In Peppe’s honour, they will release an Appassimento-style Cabernet Sauvignon, aptly named “Peppe’s Pride” due to be released by the end of the year – we will be on the look out for this wine!
Joe is very proud of his wines and the medals they have earned so quickly for their wines. It reminds him that all of the hard work is being recognized. In early spring, there are no leaves on the vines yet, but Joe is out in the vineyard feverishly spraying trunks & canes to avoid black rot & to keep down fungus growth. Mildew is another headache in the spring as it can quickly spread throughout vineyard with the gentle winds blowing off of the nearby Lake Ontario. Managing Mother Nature in his vineyard, Joe jokes that this is where his biology degree comes in handy. `Every day is different & I love the challenge of getting out there to grow grapes`.
While the winery and their vineyards are only a few years old, the wines are easy drinking and ready to be enjoyed now. As each year passes, the vines will produce more grapes that with Joe & Carollynn`s care, will continue to impress with quality wines.
Cheers & enjoy your Savvy Selections!
~ SAVVY SOMMELIER TASTING NOTES ~
Riesling 2011 VQA $16.15
If you are looking for an easy-drinking summertime sipper then you have found it!
Savvy Sommelier Tasting Notes: Light gold in the glass. Fresh aromas of apple, pear, citrus, mineral, slight petrol & floral with slight hint of sweet ripe fruit on the long finish. Mouth-watering acidity is immediate but quickly mellows to white grapefruit & lime flavours. Very well balanced.
Suggested Food Pairing: Smitten Kitchen’s French Onion Tart.
Decanting & Cellaring: Rieslings are often consumed when young. Rule of thumb with Rieslings is 5-10 years aging for dry Rieslings with such acidity.
Gamay Noir 2011 VQA $16.55
Vigorous & youthful. Are you looking for a refreshing Beaujolais-style Gamay? Chill this slightly for a very refreshing red.
Savvy Sommelier Tasting Notes: Vibrant purple ruby in colour. Aromas of fresh strawberry, rhubarb & cranberry waft from the glass & replay on the palate with the addition of red cherry, cocoa & chocolate flavours. So fresh!
Suggested Food Pairing: homemade thin-crust Margherita pizza or mushroom tarts.
Cellaring: Enjoy this lively Gamay Noir now.
Cabernet Merlot 2011 VQA $18.00
A blend of 53% Cabernet Franc and 47% Merlot creates a terrific wine for sipping alongside hamburgers.
Savvy Sommelier Tasting Notes: Dark plum in colour. Earthy & herbaceous flavours give way to berries, dark plum, black cherry, cola, clove & cinnamon with a distinct figgy-ness. Aromas replay on the palate with the addition of smoke. Young vines create such a fresh & vital red wine.
Suggested Food Pairing: As previously mentioned, this is a great sipping wine & can be enjoyed on its own or with BBQ-ed hamburgers given its smoky flavour.
OPTIONAL WINE: Select Late Harvest Vidal 2011 VQA $18.55
A sweet treat delightful on its own as dessert or alongside a fruit tart or soft cheeses.
Savvy Sommelier Tasting Notes: Pale gold in colour. Floral, stone fruit, mineral & sweet citrus aromas. Sweet, crisp & fresh with honey, super-ripe stone fruit, tangerine, pineapple & grapey flavours. The acidity balances the sweetness perfectly.
Suggested Food Pairing: Di Profio’s Select Late Harvest Vidal can easily be served as dessert. If you wish to further indulge then a fruit tart or soft cheeses would match perfectly.
~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~
With Di Profio Riesling VQA 2011 …
French Onion Tart
From Smitten Kitchen
Serves 6
Below is (roughly) the recipe for a savory tart shell recommended by Larousse Gastronomique. If you have a go-to crust that you love, feel free to use it here. If you can’t be bothered making one, there’s no shame in buying one at the store.
Ingredients
Crust
2 cups (250 grams) all-purpose flour
1/4 teaspoon table salt
1/2 cup (1 stick, 4 ounces or 113 grams) chilled butter, in cubes
3 tablespoons cold water
Filling
1 1/2 pounds yellow onions (about 4 medium), halved and thinly sliced
1 tablespoons butter
1 tablespoon olive oil
Scant 1/2 teaspoon table salt
Pinch of sugar
1 cup low-sodium beef, veal or mushroom stock/broth
2 teaspoons cognac, brandy or vermouth (optional)
Freshly ground black pepper
1/2 cup (about 2 ounces or 60 grams) grated Gruyere, Comte or Swiss cheese
1 large egg
1/2 cup heavy cream (half-and-half and milk work too, but cream tastes best)
Method
Crust
Mix flour and salt together in a large bowl or the work bowl of a food processor. Add butter; either rub the butter bits into the flour with your fingertips, with a pastry blender or (in the food processor option) by pulsing the machine on in short bursts until the mixture resembles breadcrumbs.
Sprinkle in cold water and mix it with a spoon, a few more cuts with a handheld pastry blender, or by pulsing the machine a couple more times. The mixture should form large clumps. Knead it gently into a ball; it will be on the firm side but should be easy to roll.
Lightly butter a 9-inch round tart pan with a removable base. Don’t have one? Try a standard pie dish or even a 9-inch cake pan. The second two options will be hard/impossible to unmold later, but there’s no harm in serving the tart from its baking pan.
Roll your dough out between two pieces of plastic wrap until it is about 11 inches in diameter. Peel the top plastic layer off and reverse the dough into the prepared tart pan, lifting the sides to drape (rather than pressing/stretching the dough) the dough into the corners. Press the dough the rest of the way in and up the sides. Trim edges, which you can leave ever-so-slightly extended above the edge of the tart pan, to give you some security against shrinkage. Chill for 15 minutes in your freezer.
If par-baking the crust (see notes up top for pros/cons): Heat oven to 400 degrees. Lightly butter a piece of foil and press it tightly into your firm-from-the-freezer tart shell. Fill tart shell with pie weights, dried beans or rice or pennies and blind bake for 12 to 14 minutes. Remove from oven, carefully remove foil and weights, and return to oven for another 5 to 7 minutes, until lightly golden at edges. Set aside until needed.
Filling
Melt the butter and olive oil together in a large skillet over medium heat.
Add the onions to the pan, toss them gently with the butter and oil, reduce the heat to medium-low, and cover the pan. Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar and saute without the lid for about 10 to 15 minutes, until the onions are fully caramelized and have taken on a deep golden color. Pour in cognac, if using it, and the stock, then turn the heat all the way up and scrape up any brown bits stuck to the pan.
Simmer the mixture until the broth nearly completely disappears (wetter onions will make for a wetter quiche), about 5 to 10 minutes. Adjust the salt, if needed, and season with freshly ground black pepper. Let cool until warm. You can hasten this process by spreading the onions out on a plate in the fridge, or even faster, in the freezer.
In a medium bowl, beat the egg and cream together. Gently stir the lukewarm onions into the custard.
Heat oven to 400 degrees.
Assemble & bake tart
Fill prepared tart shell with onion-egg mixture. Ideally, this will bring your filling level to 1/4-inch from the top, however, variances in shells, pans, pan sizes and even onion volume might lead you to have a lower fill line.
You can beat another egg with cream together and pour it in until it reaches that 1/4-inch-from-top line if you wish. Sprinkle cheese over custard and bake 25 to 30 minutes, or until a sharp knife inserted into the filling and turned slightly releases no wet egg mixture.
Serve hot or warm, with a big green salad.
With Di Profio Gamay Noir VQA 2011…
Mushroom Tart
From LCBO recipes by Lucy Waverman, Autumn 2003
Serves 6
Onions can be substituted for mushrooms, if desired. The pastry is very rich and needs to be patted out, not rolled. With the addition of 1 tbsp (15 mL) sugar, the pastry can be used for mini butter or fruit tarts. Use foil tart tins, if desired. These tarts freeze well and will keep for a month.
Ingredients
Pastry
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) cold butter, diced
1 cup (250 mL) cream cheese, diced
Filling
2 tbsp (25 mL) butter
8 oz (250 g) fresh mushrooms, chopped
8 oz (250 g) wild mushrooms, chopped
2 cloves of garlic, chopped
1 cup (250 mL) whipping cream
1 tbsp (15 mL) lemon juice
1/4 cup (50 mL) chopped green onion
1/4 cup (50 mL) chopped parsley
Salt and freshly ground pepper
Method
Place flour and salt in food processor. Scatter over butter and cream cheese. With on-off motion, pulse together. Remove from processor and form into ball. Chill for 30 minutes.
Pinch 1-inch (2.5-cm) balls from pastry and pat into small tart or muffin tins. Chill until needed.
Preheat oven to 400°F (200°C).
Heat butter in skillet, add mushrooms and sauté 5 minutes until juices disappear. Add garlic and cream, bring to boil, add lemon juice, green onion and parsley and season with salt and pepper. Spoon into pastry cases.
Bake for 15 to 20 minutes or until pastry is edged with gold, and mushroom filling is hot. Turn out of tins and cool 10 minutes.
These may be frozen on cookie sheets, placed in freezer containers and reheated from frozen state at 350°F (180°C) for 15 minutes or until filling is hot.
With Di Profio Cabernet Merlot VQA 2011…
Chris’ Bay Area Burger
From allrecipes.com
Serves 4
Ingredients
1 pound ground beef
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoon dried basil leaves
4 hamburger buns, split
Method
Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil.
Divide into four balls, and flatten into patties. Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C).
Remove from grill and place onto hamburger buns. Top with desired toppings & condiments.
With Di Profio Select Late Harvest VQA 2011…
Fresh Fruit Tart with Pastry Cream
From Brown-eyed Baker
Ingredients
For the Pastry Cream
Serves 10
2 cups half-and-half
½ cup granulated sugar, divided
Pinch of salt5 egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter, cut into 4 pieces
1½ teaspoons vanilla extract
For the Crust
1 egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1¼ cups all-purpose flour
2/3 cup powdered sugar
¼ teaspoon salt8 tablespoons cold unsalted butter, cut into ½-inch cubes
For the Fruit
2 kiwis, halved lengthwise, and cut into half-circles about 3/8 inch thick
2 cups (about 9 ounces) raspberries
1 cup (about 5 ounces) blueberries
Method
Pastry Cream
Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.
Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.
Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.
Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl.
Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
Whisk together the yolk, cream and vanilla in a small bow; set aside.
Place the flour, sugar and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.
Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.
Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable).
Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a 13-inch round. Transfer the dough to a 9- to 9½-inch tart pan.
Ease the dough into the pan corners and press the dough against the fluted sides of the pan; if some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork.
Set the dough-lined tart pan on a large plate and freeze for 30 minutes. (The dough-lined tart pan can be sealed in a gallon-size zipper-lock plastic bag and frozen up to 1 month.)
Preheat oven to 375 degrees F.
Set the dough-lined tart pan on a baking sheet, press a square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights. Bake for 30 minutes, rotating halfway through the baking time.
Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.
Assemble the Tart
Spread the cold pastry cream over the bottom of the tart shell, using an offset spatula or large spoon. Arrange the kiwi slices in an overlapping circle around the inside edge of the pastry.
Arrange the raspberries in rings just inside the kiwi. Mound the blueberries in the center. (The tart can be refrigerated, uncovered, up to 30 minutes.)
Remove the outer ring of the tart pan and place the tart onto a serving platter; serve.