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Winner of a Pinot Noir shootout!

Pinot Noir is known around the world by winemakers as the “heartbreak grape”.  This grape variety needs care & nurturing around the clock. Difficult to grow in the vineyard & always changing in the cellar, crafting a good wine of Pinot Noir is the pinnacle of any winemaker’s personal achievement.
Rosehall Run Vineyard has a growing reputation of producing some of the best Pinot Noir wines in Prince Edward County (aka ‘The County’). This past March, Rosehall won a gold medal in the international Pinot Noir shootout in San Francisco, California – now that is impressive!
Cheers & Enjoy!

Rosehall Run Pinot Noir County Cuvée VQA 2009

$21.95
Savvy Sommelier Tasting Notes: This Pinot Noir has delicious aromas & tastes of strawberry, raspberry & red licorice with a dash of vanilla on the long finish.
Suggested Food Pairing: Pinot Noir is a versatile wine – it can be served chilled or at room temperature.  As the wine warms up, aromas, tastes & levels of acidity change too. Classic matches with Pinot are roast duck & mushrooms & grilled salmon too.

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Rosehall Run has been a feature winery in our Savvy Selections wine of the month club. You won’t find this outstanding wine on the shelves at the LCBO.  Would you like this wine? Subscribe to our wine of the month club or call on us to make the arrangements for a special delivery to your home or office!

Food & Wine Pairing

Here’s a recipe our Savvy Sommeliers picked to enjoy with the Rosehall Run Pinot Noir.

Grilled Duck Breast with Red Wine Reduction
Everyday Dining with Wine

The key to this recipe are the dried cherries in the sauce which are a classic with duck and a great cherry flavor to match the silky-textured Pinot Noir.
INGREDIENTS
1 cup chicken stock
1 cup pinot noir (or other left over dry red wine)
1 shallot finely chopped
1/3 cup of dried cherries
2 boneless duck breasts about 12 ounces each
Kosher salt and freshly ground pepper to taste
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
METHOD
Combine the stock, wine, shallot, and cherries in a small saucepan and bring to a boil. Simmer until the sauce is reduced by half and thickened – 15-20 minutes. (The sauce can be made one day in advance and refrigerated, reheat before serving.)
Preheat the grill to medium-high. Split each duck breast into 2 halves.With a sharp chef’s knife trim away any overhanging fat so that only about a strip of skin about 2 inches wide attached to each breast. Sprinkle the breast halfs on both sides with salt and pepper, place on the grill skin side down and grill covered until well browned about 8 minutes. Turn and continue to grill covered about 3-4 minutes more for medium rare, or longer if desired, but be careful not to over-grill or it will be dry. This can also be done in a sauté pan but make sure the pan is very hot before adding a couple of tablespoons of oil so the breasts will brown.
Remove breasts from grill and cover loosely with foil, let stand 5 minutes to rest. Stir the sage and thyme into the sauce and re-warm. Slice each breast to fan out on a plate and serve with the sauce on the side or drizzle over top.
Enjoy!

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