Posts Tagged ‘accredited sommelier Debbie Trenhollm’

Weekender Report – wines from DiProfio, Harwood & Good Earth

Posted by Debbie

Wednesday, September 9th, 2015
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The Long Weekend has come & gone, but you can still enjoy summer with our help. We take the legwork out of shopping for wine – simply order our Wines for the Weekend and voila, they arrive at your door!  Our Savvy Sommeliers have tried 100s of wines and selected those that will be delicious to serve as summer turns to fall. We want to make it easy for you to enjoy the best of Ontario wines.

You don’t even have to leave your office!
Click & order >>

 

Wines for the WeekendWines 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.

Below is our Weekender Report telling you a bit more about each wine.  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.

Keep your weekend going!  Click & order >>

 

Featuring wines from…

Di Profio, Good Earth & Harwood

 

Di Profio Sparkling Rosie

DiProfio sparkling rosie$24.95
20 Valley (Niagara Escarpment)

This lovely sparkling wine is named after winery owner Joe DiProfio’s mother Rosie. Unique, as it is made with Gamay grapes grown in the vineyards that surround Di Profio Winery.

Savvy Sommelier Tasting Notes: Made with Gamay grapes, this unique bubbly is crisp, dry & delightfully refreshing. With each sip, delicate aromas and tastes will remind you of red roses, tart cranberry or perhaps wild raspberries.

Food Pairing Suggestions: When our Savvy Sommelier Debbie visited the winery, Joe was busy hand labeling the bottles. Intrigued, Joe gave her a bottle to enjoy on her summer holidays. The sample bottle was tucked away in her suitcase then popped open in Nova Scotia to accompany a lobster feast. “The pairing was heavenly”, Debbie reports. If you are not planning a lobster dinner, enjoy this sparkling wine with a picnic, tapas such as chicken satay, marinated olives or try something completely different…serve it with BBQed Hanger Steak & Chimichurri…wait for fireworks to explode in your mouth when the fresh spices meet the delicate bubbles.

Di Profio Wines Kitchen Zinc 2013Di Profio Kitchen Zinc VQA 2013

$16.80
20 Valley (Niagara Escarpment)

Savvy Sommelier Tasting Notes: This wine has quickly become Di Profio’s most popular wine and continues to sell more every year even with increased production! This delicious white wine is light and fresh on the palate. It offers a nose of tropical fruit –namely gooseberry, passion fruit, kiwi, and sweet, ripe melon. Behind the tropical fruit are lighter citrus, fresh cut grass, and wet river stone notes. There is an initial hit of the sweet tropical fruit, and then a cleansing, tart lemon refreshes before the long grapefruit pith finish.

Food Pairing Suggestions: Enjoy with grilled swordfish, an asparagus quiche made with fresh Ontario asparagus, or a tropical salad!

 

Good Earth Wine Viognier VQA 2013

$24.95
20 Valley (Niagara)

Pronounced Vee-on-NYAY, originally only grown in the Rhone region of France, this grape variety is quickly becoming a favorite around the world. Wineries in South Africa, Australia (they are blending it with Shiraz) & California are now also growing Viognier. Some winemakers predict that it will become the next big white wine.

Savvy Sommelier Tasting Notes: Get ready for a new favorite! The Good Earth winemaking team nailed it when they made this Viognier! Swirl your glass and enjoy delicious aromas of white flowers, fresh peaches, lemon (or is it lemon curd?) with a touch of oak. A crisp and refreshing wine that finishes clean and crisp with a citrusy zip.

Food Pairing Suggestions: Winery owner Nicolette Novak reports, “The cool growing season in 2013 allowed the grapes to retain their natural acidity while also keeping the alcohol level low, resulting in a very tasty, food friendly and refreshing Viognier.” She recommends to pair with seafood, roast chicken or a dish laden with farm fresh vegetables. We suggest to pick up a bag of fresh peas at your local farmers market, to make the recipe for Sweet Pea Soup in the TGIF Recipe Box below.

Good Earth Big Fork RedGood Earth Wine Big Fork Red VQA 2013

$21.95
20 Valley (Niagara)

As winery owner Nicolette states, “This wine is like no other!  Taste it and its mystery will intrigue you…a unique blend of 49% Merlot, 38% Pinot Noir, 9% Cabernet Franc & 4% Syrah that will certainly tantalize your taste buds. This wine is all about purity of fruit”.

Savvy Sommelier Tasting Notes: Overflowing with aromas and tastes of red and black cherries, raspberry jam with a touch of something earthy (black licorice or tobacco perhaps?).  The blend offers both a fresh zip and a touch of tannins that catches you wanting more.

Food Pairing Suggestions: The gamut! Pizza, pasta with meat sauce, BBQed burgers and spicy sausages.

 

Harwood Windward White 2013Harwood Windward White VQA 2013

$18.00
Prince Edward County

Made with a unique blend of Vidal Blanc Chardonnay Riesling grapes, this wine amazed us all. At our grand tasting, everyone in the Savvy Team was asking each other…have you tried the Windward White yet?? We are excited to share it with you.

Savvy Sommelier Tasting Notes: A dry & fresh white wine, it is loaded with aromas and tastes of white stone fruit (think peaches, nectarines, apricot) as well as crunchy green apple, a zip of acidity. along with a bit of residual sugar for a delicious finish.

Food Pairing Suggestions: A crowd pleasing wine that will pair well with a lot of food including spinach and strawberry salad, peach and goats cheese pizza, Lebanese Fattoush and steamed mussels with lemongrass. Let us know what food you like with this wine!

Harwood Gamay_Noir 2013Harwood Gamay Noir VQA 2013

$25.00
Prince Edward County

The team at Harwood explain that ‘the Gamay grape is a natural cross-pollination between Pinot Noir and an ancient white varietal known as Gouais. If you aren’t familiar with Gamay Noir, it is a surprise waiting to find you!” And surprised we were when we tasted this amazing wine during the Savvy Team grand tasting. “This is friggin’ delicious” said Savvy Sommelier Shawn.

Savvy Sommelier Tasting Notes: Bright ruby red in colour with well balanced aromas and tastes of smoke, wild strawberry and red candy with a delicious acidity to finish.

Food Pairing Suggestions: What to have with this great wine? Something off the BBQ – grilled pizza, saucy ribs or The Masonry Lamb Burger (recipe below).

 

~ 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.Wines for the Weekend

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 all year long – 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.

 

With Di Profio Sparkling Rosie…

Fireside Steaks with Chimichurri

From Nick & Nat’s Uptown 21 located in in Waterloo, Ontario
The online version of this recipeis on Ontario Culinary Tourism Alliance web site
Serves 4

OCTA Fireside steaks with chimmicurriWant some tips, tricks and recipes to make your outdoor cooking experiences great? This one is from Chef Nick Benninger, Owner of Nick & Nat’s Uptown 21 and a self-proclaimed avid camper; here he shares his go-to canoe trip recipe!

“This is a day-one of the canoe trip meal, a nice reward for a hard day of paddling and portaging and the only day of the trip where such a feast is possible due to a lack of refrigeration.  I take my steak marinade to my local butcher and have him vacpack them in the marinade for me so I can freeze the steaks prior to packing up, ensuring they will be safely cooled the whole time, this also provides some coldness for the other ingredients packed in the “day one dinner” food bag!”

Ingredients

4 steaks your favorite cut (Chef Nick suggests Hanger Steaks)
½ cup canola oil
½ cup spicy BBQ rub (Chef Nick suggests Taco Farm’s Local Chili Mix)
6 cloves of garlic, minced
2 Tbsp dried oregano
1 lime, juiced
1 jalapeno
Handful of fresh mint
Handful of fresh oregano
Handful of fresh cilantro
Salt & Pepper to taste

Optional: ½ cup crème fraiche

Method

Purée canola oil, BBQ rub, 4 cloves of garlic, dried oregano and salt. If you are camping or heading to the cottage with this ready-made recipe, take the marinade to your local butcher shop and have them vacpack the steaks in the marinade for you. Then freeze the steaks for at least 24 hours to ensure a deep freeze. If you are not taking this dish on holidays with you, place steaks in a Ziploc or covered container & marinade overnight.

Once on site, build yourself a cooking fire. Once you’ve built up a good bed of coals, place your grill over the hottest point. Or fire up your BBQ.

Char the Jalapenos and let cool.

Remove steaks from marinade, let excess marinade drip off. Place on the hot, hot grill.

Meanwhile, chop the fresh herbs, charred jalapenos and remaining garlic cloves really fine. When the mixture is smooth, if using, fold in the crème fraiche.

Flip the steak only once to ensure a nice amount of charred bits. Cook until medium rare and let rest off the heat for 7 minutes.

Once rested, slice steaks and serve alongside chimmichuri mixture, grilled veggies and pop open the sparkling wine!


With Good Earth Wine Viognier…

Sweet Pea Soup

From The Prune Restaurant in Stratford
The online version of this recipe is onOntario Culinary Tourism Association
Serves 2

High in all sorts of vitamins, these little green gems really pack a punch.

Stratford is well known as the “home” to approximately 75 students from across Canada attending the Stratford Chefs School where they put an emphasis on seasonal, fresh and locally foraged food.

OCTA Sweet Pea SoupIngredients

1 bouquet garni
4 leeks, whites only, finely diced
2 bunches scallions, whites only, finely diced
½ lb butter for cooking
½ lb butter for finishing, cubed and cold
1.5 kg fresh peas
2.75 L water

Instructions

Melt ½ lb of butter in a large pot.Add leeks and scallions, season and sweat the vegetables for 5 – 10 minutes.

Add ½ L of water and braise the vegetables until soft.When soft add the remaining water and the bouquet garni and bring the mixture to a boil.

When boiling add the peas and cook for 60 seconds.Immediately transfer the soup to a blender and puree. Then add the remaining ½ lb of butter gradually as you blend so it becomes emulsified into the soup.

Check seasoning.

Chill the soup immediately to preserve the colour.

 

With Harwood Gamay Noir…

The Masonry Lamb Burger

OCTA Masonry Lamb BurgerFrom The Masonry in Perth, Ontario
The online version of this recipe is on Ontario Culinary Tourism Association
Serves 4

Sometimes you just want something a bit different for dinner. Thanks to The Masonry, we’ve got you covered with this awesome lamb burger! This is such an easy twist on a classic meal that is sure to have you savouring each and every bite!

Located in Perth, The Masonry offers and ever changing seasonally themed and local menu. On top of that you can sip on a one of the ten Ontario craft beers on tap, or two or three, we don’t judge. What’s even better, when you leave The Masonry you can even take some tasty local eats home front their market.

Ingredients

1lb ground lamb
2 eggs
2 greenhouse red peppers
1 onion
3 cloves garlic
½ cup white wine vinegar
½ cup sugar
½ tsp Dijon mustard
½ tsp white wine vinegar
250ml cold pressed canola oil
2 Tbsp basil chopped
4 Tbsp crumbled sheep’s milk feta
Handful of arugula
4 pretzel buns

Instructions

For pepperonata, sauté onions and peppers till translucent in a medium frying pan. Add garlic. Cook till relish consistency. Set aside to cool.

Mix lamb, one egg and black pepper together until well combined. With cold hands, make four even sized patties and season with salt. Toss onto searing hot cast iron skillet and cook roughly 4 minutes per side until medium.

Meanwhile, in a food processor start basil mayo. Blitz remaining egg, vinegar and dijon. Add the cold pressed canola oil in a slow steady stream. Mixture should emulsify and look like a mayonnaise. Fold in basil, season with salt and pepper.

To serve, smear pretzel bun with basil mayo. Top with crumbled sheep’s milk feta, fresh arugula and generous spoon of pepperonata. Slide the lamb burger on in there and replace the bun top.

Be prepared every weekend!  Click & order >>

Ready to get your tasting glasses out again next month?  Soon we will be updating the list of the wines that we plan on featuring in the months to come, so stay tuned to The Weekender Report for news on more great Ontario wines.

 

Cheers & enjoy these wines on the weekend!

 

 

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SPECIAL OFFER: Travel around the world with this new magazine

Posted by Debbie

Tuesday, July 30th, 2013
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Looking for some great ideas of where to go this summer – or planning on trips for this fall or an escape from the winter?  We have found a new magazine –  Taste & Travel International – that showcases interesting & fun food related ideas to enjoy where ever your next trip takes you. The magazine contributors are foodies who offer tried & true tips from their trips of interesting and everyday places along with ‘must visit’ things to do such as farmers markets, art galleries, wineries and cooking schools (you have to see where they recommend in Tuscany, Andalucía and Vermont!)….and many more delicious ideas to include in your next trip.

Taste & Travel International is an inspiring, high quality print magazine that focuses exclusively on the exciting and delicious world of culinary travel. Taste & Travel has a global scope, delivering 96 gorgeous pages packed with information on the hottest gourmet destinations, epicurean lodgings, cooking schools, culinary cruises, vineyard tours, food markets & trails all over the world, along with restaurants, chefs, recipes & other essential information for the culinary traveler & adventurous home cook.

 

 

 Do we have a deal for you!

We have teamed up with Taste & Travel International  magazine to offer all wine enthusiast a SPECIAL SUBSCRIPTION RATE!  Taste&Travel is available in Chapters stores across Canada. The cover price is $6.95. As a special offer for Savvy Company friends, fans and followers, Taste & Travel is offering a full 1 year subscription at 40% off the newsstand price.

For just $15 including tax and shipping, this fabulous Canadian publication will be delivered to your door.

CLICK HERE TO SUBSCRIBE NOW! 

Happy Summer…

Debbie & the Savvy Team

 

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Dear Debbie…Answering your questions about wine

Posted by Debbie

Thursday, November 15th, 2012
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Corks were continuously popping last week with non-stop celebrations on all around Ottawa.  Restaurant birthdays (congrats Atelier on 4 years!), Savvy Company marked 10 years in business, Unquenchable, the book by Ottawa writer Natalie MacLean was honoured at the Taste Canada Food Writing Awards and the Ottawa Wine and Food Festival had record breaking attendance and back-to-back delicious events!

Throughout the week, I was asked many interesting questions that I am sharing with you in a ‘Dear Abby’ style.  Send me your wine related questions to cheers@savvycompany.ca and I will publish them in this column.

Don’t be shy!
-Debbie

 

Dear Debbie….
What wines did you discover at the Ottawa Food and Wine Festival?

From Wanna a Wine Tip

 

Dear Wanna a Wine Tip,

I went on Sunday (tip – no crowds or line up then) and was on the hunt for wines I have heard of, but never actually tried.  Some highlights:

Yellow Tail Pink Bubbles (Australia) – crisp, dry, pretty in the glass. I can see why this sparkling rosé won a medal.

Stanner Vineyard Chardonnay (Prince Edward County) – O.M.G… Delicious!  Truth be told, I went back to their booth several times for a top up of this beautifully crafted oaky wine that reminded me of Cracker Jack – caramel crunch popcorn.  Decadent. I even posed for the Style Magazine cameras with a bottle of it in my hand (and Savvy Cheese Sommelier Vanessa was at the photo shoot with a round of Québec cheese!)

Lailey Vineyard Cabernet-Merlot (Niagara) – Only available at restaurants – all the more reason for a night out.  Promise me that you’ll look for it (or request it!) – it’s the only way you will get another chance to enjoy this big, bold & smooth red wine from Niagara.

-Debbie
PS – my favorite food discovery…chocolate cheese made by renowned Chef Clark Day fromKingston.  Now I have yet another reason for quick trip to K-town!

 

Dear Debbie…
Lots of winemakers were talking about 2012 being the best harvest ever.  When will the wines be ready to buy?

From Ready to Shop

Dear Ready to Shop,
I too have heard the same thing about this year’s stellar harvest. Now with all of the grapes picked (except for icewine as it has not been cold enough), the juice is fermenting in stainless steel tanks in the winery cellars.  White wines are usually ready to be bottled and sold the following spring – watch for white wines in April and May 2013.  Red wines typically need more time.  Usually, reds are released in the summer/fall or the following year. My tip, when you see a Canadian wine with 2012 on the label, stock up quick.  It’ll be a sure bet – I’ll put my money on it!
-Debbie

 

Dear Debbie…
I’m confused.  I saw many labels with the word Meritage – what is it?

From Label Looker

Dear Label Looker,

Ever had a Bordeauxwine from France?  Meritage is the same thing (but not from France) – a blend of any proportion of Merlot, Cabernet Sauvignon and Cabernet Franc grapes to make a medium to full bodied red wine.  The word Meritage (pronounced to rhyme with Heritage) is the term the wine industry outside ofFrance established to refer to the same blend of grapes as used to make Bordeaux wines.  Like Champagne, wineries from the renowned Bordeaux region of France will put Bordeaux on their label.  The rest of the wine world uses ‘Meritage’.  Hope this isn’t too confusing!
-Debbie

Dear Debbie…
When a wine goes on sale, is the wine still OK?

From Dollars and Cents

Dear Dollars and Cents,

You may have noticed that wines don’t often go ‘on sale’. When they do, it is usually because the winery has remaining inventory and they want to move it to make room for the next vintage that is ready to be enjoyed.  Certainly the discounted wine is fine to drink. In fact, it is usually at its prime, so it is a good idea to stock up and drink up!  In the wine world, wine on sale is called ‘Bin Ends’.  If you are looking for a good deal on wine, Savvy Bin Ends has a different Ontario wine ‘on sale’ every 2 weeks. Check it out www.savvycompany.ca OR email me on debbie@savvycompany.ca to be the first to get the inside scoop on deals and discounts.
-Debbie

 

 

 

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