Featuring Good Earth Food & Wine Co.
Our Savvy Sommelier tasting notes for the wines in this month’s wine delivery
The Good Wine Chardonnay VQA 2009
Harvested from the Andrewes family vineyard in the Lincoln Lakeshore sub-appellation, known for its fertile sandy loam, this wine was barrel fermented as well as aged 10 months in French oak.
Savvy Sommelier Tasting Notes: A well-balanced, elegant wine, there’s a notion of toasted hazelnut & spice on the nose, golden apple, melon and pear. Dry, substantial, smooth and fruity, the well-integrated oak offers a note of toast, the fine citrusy acidity adds a freshness to the lovely long finish.
Suggested Food Pairing: Pasta with a cream sauce, roast chicken, or try it with The Good Earth’s own recipe for Chicken Saltimboca.
Cellaring: This wine is delightful now or can be kept for a couple of years!
The Good Wine Rosé VQA 2010
Rose wine in February? The Savvy Selections tasting panel weighed the answer to this for a mere 5 seconds! The verdict is that this wine is outstanding any time of the year. This Rose was a hands down favorite of the tasting panel as well as the most popular wine ordered at our annual Sip, Swirl, Savour, Selebrate wine tasting in November. All things combined, we know you too will love this refreshing wine whether you enjoy it now or wait until the snow melts.
Principally Cabernet Franc grapes with a dash of Pinot Noir, this wine is produced from the estate’s own rocky, clay-based vineyards in the Lincoln Lakeshore sub-appellation, where proximity to the escarpment creates a unique microclimate that protects the vines from spring frosts.
Savvy Sommelier Tasting Notes: Melt away the February blahs with this savoury rosé, the appealing color of a late winter sunset (spring really is just around the corner). Dry, medium bodied, it’s loaded with aromas—bright red fruit, sweet roasted red pepper, a nuance of spice & herbs. And the fresh yet silky texture, flavours of bright red fruit—pomegranate comes to mind & long juicy finish are pure delight.
Suggested Food Pairing: Enjoy this wine with roast salmon with a raspberry coulis, or with herbed roast pork. Nicolette’s shares a favorite recipe to serve with this wine: Gnocchi with Sage Brown Butter Sauce & Toasted Hazelnuts.
Cellaring: No need to wait…enjoy now!
The Good Wine Pinot Noir VQA 2009
Hand-harvested from vines planted in 1999 in the Ann Weiss vineyard of the Twenty Mile Bench appellation, this wine also spent 10 months in French oak.
Savvy Sommelier Tasting Notes: Dry, mid-weight, this earthy wine entices with aromas of red fruit, vanilla, beetroot and campfire smoke. The flavours are complex—a hint of roasted coffee beans, underbrush, raspberry and pie cherry mingle. Framed by refined tannins and fresh acidity, substantial in the mouth, the wine finishes dry, toasty and nicely spiced.
Suggested Food Pairing: This wine cries out for bison bourgignon, slow-roasted pork shoulder or rack of lamb.
Cellaring: Drinking well now, this wine will cellar for 2-3 years.
~ Our Sommeliers suggest these recipes to enjoy with the Savvy Selections ~
With The Good Chardonnay…
The Good Earth Cooking School
6 boneless skinless chicken thighs
6 slices prosciutto
2 Tbsp capers
6 cloves garlic, minced (or to taste)
12 fresh sage leaves
12 kalamata olives, pitted
1 pint cherry or grape tomatoes
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh sage
4 Tbsp butter
1 Tbsp grapeseed oil
½ C white wine
- Preheat oven to 375F.
- On a cutting board, place a chicken thigh between 2 sheets of plastic wrap. Using a meat mallet or heavy pan, gently pound chicken until it is an even ½ to ¼ “ thickness. Repeat with remaining thighs.
- Lay out all the pounded thighs. Season liberally with salt & pepper. Lay 2 sage leaves, 6 capers, 1 tsp garlic & 4-5 olives in the middle of each chicken thigh. Roll each piece from end to end to form a tight roll. Lay out the prosciutto slices. Place a chicken roll at the edge & roll tightly. Skewer with a toothpick in order to keep rolled.
- Heat a large oven proof frying pan over high heat. Add 1 Tbsp butter & the grapeseed oil to the pan. Add the chicken seam side down & sear, turning to brown all sides. Transfer the pan to the oven & bake for 10 minutes.
- Remove from the oven & transfer the chicken onto a plate. Drain off any excess oil & fat, making sure not to scrape out the tasty bits
- Return the pan to low heat. Deglaze the pan with the wine, scraping the aforementioned tasty bits with a wooden spoon. Cook the wine for about 1 minute Add the tomatoes, herbs & any extra ingredients left from the chicken stuffing process. Cook for an additional minute. Add the remaining butter & cook for 1 minute. Return the chicken to the pan, turning the heat down to low & cook to reheat the chicken, about 2 minutes. Serve the chicken with wilted spinach. Spoon the sauce onto the chicken upon serving.
With The Good Rosé …
Gnocchi Pillow with Sage Brown Butter Sauce
From The Good Earth Cooking School
2 C ricotta
1 egg yolk
½ C grated parmesan cheese
¾ C all-purpose flour
¼ tsp grated nutmeg
Pinch salt & pepper
Brown Butter Sauce
1 C + 1 Tbsp unsalted butter, cubed
1 shallot, diced
1 tsp salt
¼ tsp ground black pepper
¼ C thinly sliced fresh sage
¼ C toasted hazelnuts, chopped
¼ C freshly grated Parmigiano-Reggiano
- In a bowl, combine the ricotta, eggs, egg yolk, nutmeg, salt & pepper. Add the remaining ingredients, mixing well with a wooden spoon. The mixture will be slightly sticky.
- On a well-floured surface, section the dough into 8 equal parts & roll out into long ‘logs’ of approximately ¾ to 1” diameter. Create the gnocchi by cutting each log into ¾ to 1” pieces Bring a large pot of salted water to a rapid boil. Drop about a quarter of the gnocchi into the water When the gnocchi float, cook for an additional minute.
- Using a slotted spoon, transfer the gnocchi to a cold water bath. This will stop the cooking and ‘set’ the gnocchi Repeat until all the gnocchi are cooked. Strain, lightly oil, and lay out in a lightly oiled baking sheet.
- At this point you can refrigerate or freeze the gnocchi for future use. To reheat, simply bring a pot of salted water to a boil, add the gnocchi, cooking just long enough to heat through. Strain & serve.
Method – Brown Butter Sauce
- In a large frying pan, melt 2 Tbsp butter & add shallots. You pan needs to be large enough to accommodate all the gnocchi, or as many as you wish to cook. Cook butter for 2 minutes over medium heat. Add the remaining butter. Turn down the heat to a low setting & continue to cook for 8 minutes. The butter will begin to foam & take on a golden colour. Remove from heat.
- Carefully add the sage & hazelnuts. Add cooked gnocchi & toss gently. Garnish with Parmigiano-Reggiano
With The Good Pinot Noir…
Faux Duck Confit with Fresh Thyme
Laura Calder, Dinner Chez Moi
4 duck legs
2 garlic cloves, halved
salt & pepper
¼ C duck fat, cut into pieces
8 sprigs fresh thyme
- Cut around the end of the duck legs (like cutting around the wrapper at the top of a bottle of wine), going through the tendon so that the legs will self-French during cooking. Rub the legs well with garlic & season with salt & pepper.
- Heat the oven to 300F. Lay the duck legs fat side down in a large oven-proof frying pan Scatter the duck fat around them and tuck in the thyme sprigs Turn the heat to medium & render the fat on the legs, up to 15 minutes.
- Once the fat is a pool around the duck, turn the legs skin side up. Cover the pan with a lid or foil, sealing tightly, and transfer to the oven. Bake 2 ½ hours, until the meat falls from the bone. Remove the legs from the fat and lay skin side up on a baking sheet.
- Turn the oven to broil, but leave the rack in the middle of the oven. Broil the legs until the skin is golden and crisp, about 5 minutes. Serve immediately, with thyme-infused roasted root veggies and wilted spinach. Sip and savour!