Wines for your weekend from Riverview, Traynor & Vieni Estates

Everybody’s working for the weekend…Wines for the Weekend that is! Order your assorted case of great Ontario wines now and have them delivered. Why spend time aimlessly roaming the store shelves for wine when you can have a personal Sommelier & have fine wines delivered?

Wines for the WeekendOur Savvy Sommeliers travel to Ontario wineries all the time & sample 100s of wines.  We’ve picked the best 12 bottles of summer sippers for you to have on hand with Wines for the Weekend.  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 throughout the summer.  Each week we will highlight some top Ontario wines that are awaiting to be enjoyed when you open your Wines for the Weekend.

Start your weekend now!  Click & order >>


Featuring wines from Riverview, Traynor & Vieni…


Vieni Bollicine sparkling 2012Vieni Bollicine Sparkling

$22.45 (special Savvy price)
Beamsville Bench (Niagara Escarpment)

A special price on this bubbly! We were delighted when the team at Vieni Estates offered us an extra special price (regular $24.95) so we could include their bubbly in this month’s assortment.

Sommeliers Tasting Notes: Crunchy apples & butterscotch came to mind when our Savvy Sommeliers popped the cork on this beautiful sparkling wine. With each sip, the wine showed off its crisp refreshing tastes, “surprisingly, without a tart finish”, one of our Sommeliers noticed. A smooth buttery taste that makes this sparkling wine elegant and OMG delicious. Chill for at least 1 hour in the fridge, or 30 minutes in an ice bucket filled with an ice and water mix.

Food Pairing suggestions: This versatile sparkling wine will sing with food that will emphasize its crisp yet buttery taste. Lobster, seafood or fish would definitely fit the bill. In the TGIF Recipe Box below, we offer a Grilled Ginger Salmon recipe. With its unique yogurt coating and fresh ingredients, it will be delicious as an appetizer or main course.


Vieni Alleria Rose 2012Vieni Alleria Rosé

Beamsville Bench (Niagara Escarpment)

Sommeliers Tasting Notes: A pretty light pink colour, this is a unique blend of Riesling and Pinot Noir grapes. Sun-kissed and fresh, this wine has subtle aromas that resemble white flowers and white pepper. The wine gets more lively with each sip as tastes of rhubarb comes to mind.

Food Pairing suggestions: Serve chilled on its own to unwind, with sushi or chilled gazpacho soup. Our Savvy Team member Amanda makes a to-die-for gazpacho that is synonymous with summertime. She shares her quick & easy recipe with you in our TGIF Recipe Box. Get your food processor ready to whip up a batch. Olé!


Traynor Sauvignon Blanc 2014Traynor Sauvignon Blanc VQA 2014

Prince Edward County

Savvy Sommelier Tasting Notes: A classic Sauvignon Blanc, this one is made with Niagara grapes, yet crafted in the Traynor’s new winemaking facility in The County. The result? A delicious zippy refreshing white wine with aromas of fresh cut grass, lime, gooseberry and a hint of either pine or lime zest – which do you think describes that aroma best? Each sip is refreshing with a taste that has the zippiness of white grapefruit – another classic characteristic of Sauvignon Blanc.

Suggested Food Pairing: Another wine to pack for a picnic or serve on your dock. Chill & enjoy on its own, with tabbouleh, hummus or quinoa salad. Our Savvy Sommeliers figured that this wine would be delightful with shellfish too – crab legs, shrimp or better yet, freshly shucked oysters! Check out our TGIF Recipe Box for 3 different ways to serve up the classic shrimp cocktail.

Have your own mini wine-tasting – Pinot Gris vs. Pinot Grigio

Have you been to one of our Sommelier led wine tastings? If there’s one thing you might have taken away it’s the ‘eyes, nose, mouth’ trick. As you sample these wines remember to look, smell & taste and you will appreciate these fine wines even more.

Traynor Pinot Gris VQA 2014

Prince Edward County

From one of The County’s newest winery, this is a complex Pinot Gris.

Savvy Sommelier Tasting Notes:  With one sniff, this wine shows off it’s layered aromas of tropical fruits (think mango & kiwi), minerality (wine lingo: flint) along with a fresh-out-of-the-oven bread smell. All these aromas continue into the taste! A well balanced wine with fruit and acidity, it is amazing that the winemaker got this one so right…in their first year of business.

Food Pairing Suggestions:  The warm finish of the wine makes you realize that this wine can stand up to a menu that includes cheese, garden fresh veggies and a flavourful sauce. In the Recipe Box, our Sommelier Debbie shares with you her Mother’s recipe for Linguine with Garden Fresh Tomatoes. A recipe that is easy and delicious for this time of year as the garden is in full bloom.


Riverview Pinot Grigio 2013Riverview Pinot Grigio VQA 2013


At your mini wine-tasting, try the Traynor Pinot Gris & the Riverview Pinot Grigio side by side to see how the same grape variety (Pinot Gris & Pinot Grigio are identical, just one takes on the Italian name) differs between winemakers.

Savvy Sommelier Tasting Notes: Aromas of white flowers, pear, apricot & apples waft from the glass. These delicious aromas carry through into the taste with a touch of something that we had a hard time putting our finger on. “It reminds me of lemon drop candy like my grandmother used to give me when I was a kid.” commented Eva during the tasting. Remember that taste? It’s amazing how wine can activate those wonderful childhood memories!

Suggested Food Pairing: Chicken Satay, Fish Tacos, Spanish Frittata and Pulled Pork were discussed as potential pairings. Have a recipe for one of these? Give it a try…or play with the wine & food pairing by serving this wine along with the Traynor Pinot Gris with the Shrimp Cocktail 3 ways recipe in our TGIF Recipe Box. You may find some of the sauces pair better with different wines!



Riverview Caberenet Sauvignon 2012Riverview Reserve Cabernet Sauvignon VQA 2012


Savvy Sommelier Tasting Notes: This reserve wine is the BIGGEST one of the bunch. Rich with all of the dark fruits – plum, blueberry, black berry and black cherry laced with a warm spice on the nose. These aromas continue into the taste with the introduction of tobacco, cedar and grippy tannins that are balanced with a long finish of dark fruit. This wine goes to show that deep red wines can be made in Ontario!

Suggested Food Pairing: Uncork for that special long summer evening or tuck away in your cellar for a few years more, this wine shines! “This makes me want to have a dinner party!” vowed Savvy Sommelier Erin. Fire up the BBQ and bring out your favorite cut of steak to enjoy with this wine.

Cellaring: Drinking well now or cellar 3-7 years.



~ 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.

With Vieni Bollicine Sparkling…

Gingery Grilled Salmon

From ‘Eating Well Magazine’
Serves 4


¼ cups nonfat plain yogurt
2 Tbsp finely chopped fresh ginger
2 cloves garlic, finely chopped
2 Tbsp fresh lime juice
1 Tbsp freshly grated lime zest
1 Tbsp honey
1 Tbsp canola oil
½ tsp salt
½ tsp freshly ground pepper
4, 4-5 oz. pieces salmon fillet, about 1” thick


Whisk together marinade ingredients.

Place salmon in a shallow glass dish and pour marinade over it, turning to coat all sides. Cover and marinate in the refrigerator for 20-30 minutes, turning once or twice.

Heat grill. Using long-handled BBQ brush, coat grill rack with oil. Place salmon, skin-side up, on grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 6-8 minutes longer. With 2 spatulas, remove salmon from grill and slip off skin.

Serve over mixed greens with a simple lime, canola oil and honey dressing.


With Vieni Alleria Rosé…


From Amanda’s Kitchen

This is a summertime classic that the Savvy Team enjoys whenever Amanda brings it to the office. Refreshing and perfect for any hot day, it tastes just like you’re sitting in sunny Spain! Serve with a rosé wine or any of the whites in your Wines for the Weekend…even the sparkling wine too!


15 ripe tomatoes, chopped
2 green peppers, chopped
1 each red & yellow red peppers, chopped
1 English cucumber, chopped
1 red onion, chopped
¼ cup olive oil
½-¾ cup vegetable broth
2 Tbsp garlic (more is better)
3 Tbsp red wine or balsamic vinegar
1 tsp fresh ground pepper
½ tsp salt
¼ cup fresh coriander, chopped (more is better)
2 Tbsp fresh basil, chopped


Chop everything then purée in batches in food processor, adding some liquids (broth, vinegar, oil) each time.

Chill at least two hours and up to 1 day. Garnish with three croutons and serve.


With Traynor Sauvignon Blanc AND Riverview Pinot Gris…

Shrimp Cocktail with 3 Sauces

From Martha Stewart www.marthastewart.com
Makes 25 pieces

Martha says…”This recipe for shrimp cocktail is three times more delicious than ordinary versions of the classic appetizer, thanks to a trio of dipping sauces: a traditional tomato-horseradish sauce, a mango-basil sauce, and remoulade sauce. Leave the shrimp with their peels on for a bit of hands-on fun.”

For the Shrimp

Coarse salt
1 pound (about 25) large shrimp, heads (optional) and shells on

To make the shrimp prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.

Sauce #1 – Remoulade

3/4 cup mayonnaise
3 Tbsp ketchup
1 Tbsp spicy stone-ground mustard, preferably Creole
3 Tbsp finely chopped celery
1 ½ Tbsp finely chopped fresh parsley
½ Tbsp finely chopped scallion
Freshly ground black pepper

Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).

Sauce #2 – Tomato-Horseradish Sauce

1 cup chili sauce, such as Heinz
½ cup prepared horseradish
1 Tbsp fresh lemon juice
Freshly ground black pepper

Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)

Sauce #3 – Mango-Basil Sauce

2 small mangoes, peeled and chopped
½ lemon, peeled and rind finely chopped (2 teaspoons)
1 tsp fresh lemon juice
1 tsp rice vinegar (not seasoned)
½ tsp salt
Pinch freshly ground white pepper
5 basil leaves, thinly sliced

Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)

Assembly of Shrimp Cocktail

Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.


With Traynor Pinot Gris…

Linguine with Garden Fresh Tomatoes

From Dixie’s Kitchen (Savvy Company’s founder & Sommelier Debbie Trenholm’s favorite recipe that her Mom makes in the summer!)
Serves 4


12 oz linguine
1 medium onion – chopped
¼ cups grated Parmesan Cheese
2 Tbsp butter
2 Tbsp vegetable oil
1 medium onion – chopped
2 cloves garlic – minced
4-5 cups tomatoes chopped – Roma are best   (I use a mixture, but usually more Romas!)
¼ cup chopped fresh basil (or 2 Tbsp dried)
Salt and pepper to taste
2 Tbsp chopped parsley


Cook pasta according to package directions.  Drain well and toss in cheese and butter.

While the pasta is cooking, heat oil in med size fry pan.

Sauté onions and garlic (Mom adds mushrooms and fresh out of the garden yellow zucchini too) until tender, stir in tomatoes, basil, salt and pepper (also about ¼ tsp sugar). Heat thoroughly 3-5 minutes until hot.

Spoon hot linguine onto plates and top with sauce, sprinkle with parsley.

Start your weekend now!  Click & order >>


Sneak peak… here’s what’s in store next month

Ready to get your tasting glasses out again in August?  Here is a list of the wines that we plan on featuring next month, so stay tuned to The Weekender Report for more updates.

Wines for the Weekend in August

Casa-Dea Estates Melon de Bourgogne (white), Prince Edward County
Casa-Dea Estates Pinot Noir, Prince Edward County
DiProfio Wines The Kitchen Zinc (white blend), 20 Valley (Niagara)
DiProfio Wines Zinc-tastic (red blend), 20 Valley
Harwood Estate Vineyards Chardonnay Riesling, Prince Edward County
Harwood Estate Vineyards Gamay Noir, Prince Edward County
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2013, 20 Valley
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2014, 20 Valley
Pondview Estate Winery Cabernet Rosé, Niagara-on-the-Lake
Pondview Estate Winery Cabernet Merlot Reserve, Niagara-on-the-Lake
Rosewood Estates Winery & Meadery,Trois Femmes Rosé, 20 Valley (Niagara)
Rosewood Estates Winery & Meadery, Locked & Loaded (red blend), 20 Valley


Cheers & have a great weekend!


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