Posts Tagged ‘Ann Sperling’

We’re expanding! Now featuring BC & NS wines too

Posted by Susan

Sunday, July 30th, 2017
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In this month’s Savvy Selections to celebrate Canada’s 150th, we are expanding our scope to include wineries from across the country – from coast to coast.  We are SUPER excited to start this wine soaked trip across Canada with the acclaimed wines of Benjamin Bridge from the Annapolis Valley in Nova Scotia. The closest town is Wolfville – home of Acadia University.

This family-owned winery dedicates itself to the production of world-class ‘méthode classique’ sparkling wines (winespeak: Champagne style) and aromatic whites.

The vision of Gerry McConnell, the heart of his late wife Dara Gordon, and the commitment of his twin daughters Ashley and Devon melded to create an unparalleled success in ‘The Valley’. The McConnell-Gordon family, with their noted international consulting team of Peter Gamble & Ann Sperling (you’ll recognize her name from our features with Southbrook Vineyards & Malivoire Wines in Niagara), selected a well-protected micro-climate at the head of the Gaspereau Valley. They turned their attention to producing sparkling wines from classic Champagne grapes, unlike the pioneers of the early wine industry, who planted hardy hybrid grape varieties that could withstand the cool climate rigors. The result – Benjamin Bridge Brut Reserve 2004 outscored Roederer Cristal 2004 in a blinding tasting of 15 sommeliers and wine writers hosted by Canoe Restaurant in Toronto in August 2013!

 

World Class Wines

With their partner grape growers, the McConnell-Gordon family has gone on to make wine with other vinifera grapes, including Cabernet Franc and Riesling. They participated in the creation of the Nova Scotia appellation of Tidal Bay, a standard for vibrant aromatic white wines requiring rigorous adherence to quality, blending and taste. The goal of this appellation – to showcase the excellence of Nova Scotia’s best hybrid white blend.  Yes, you get to taste a sampling of all these in this month’s Savvy Selections!

 

Get ready to pop the cork & enjoy your Savvy Selections…

To get the Canada 150 celebration started, we selected:

Brut NVan elegant bubbly wine, reflecting the particular style of Benjamin Bridge, to sip and savour or pair with appetizers, salads and light summer meals.
Riesling 2015 – the sea breeze in a glass, this is silky yet lively and clean.
Tidal Bay 2016 – a blend unique to Nova Scotia, light, bright and refreshing!

 

An optional wine many of our subscribers asked us to include in their delivery is the signature Nova 7 – a lightly effervescent, low in alcohol with clean tangy & sweet fruit flavors that makes it an ideal sipping wine or a match for soft cheese or a lemon tart. This is the only NS wine currently available in LCBO Vintages so we did not include it in the Savvy Selections… however it quickly sells out.  If you can’t find it in Vintages (LCBO product #256289) – let us know and we’ll order it for you… it is hands down delicious!

 

More NS at your table . . . At anytime you would like more Benjamin Bridge wines, call us at 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca and we will make the special arrangements for you.

 

Introducing…
Benjamin Bridge

Presented by Sommelier Susan Desjardins

Gerry McConnell and Dara Gordon’s move to the Wolfville area in the late 1990s, when their twin daughters Ashley and Devon began high school, meant the commute to their law practices included driving through the Gaspereau Valley. On this daily drive, Gerry noticed Hans Christian Jost – one of the pioneers of the Nova Scotia wine industry – planting his Gaspereau Vineyards estate. Through their work Gerry and Dara, had also been to some of South Africa’s acclaimed wine regions, and had tasted some of the excellent sparkling wines from the Stellenbosch appellation. As he drove, the proud Maritimer mused “What would it take to produce world-class wines in Nova Scotia?” That question was about to be answered when in 1999, they purchased the 60-acre Westcott farm. Located at the head of the Gaspereau Valley, on a south-facing slope beside the river, the family quest began to develop and showcase the best of Nova Scotia wines – with Benjamin Bridge the imprimatur on every bottle.

 

The Early Years

It’s said that it takes a village to raise a child. In the case of Benjamin Bridge wines, it could be said that it took a family, experienced committed experts and a willing local industry to launch this unique venture. Ashley , now a Vice President with Benjamin Bridge, laughs as she says “I remember spending summers of high school clearing the fields and planting vines.”

Gerry sought out Hans Christian Jost, who willingly shared his experiences with grape varieties, local growers, growing conditions and the many other factors influencing the wine industry in Nova Scotia.  Recognizing he needed help to implement his vision, Gerry approached renowned Canadian wine consultants, Peter Gamble and his partner Ann Sperling, to advise on the shape the winery should take. With Ashley and Devon’s help, the first 5 acres were planted in 2001, with a focus on grapes for sparkling wines and aromatic white wines. At the recommendation of the Gamble/Sperling team, Gerry approached renowned Champagne expert Raphael Brisebois to meet with them, tour Nova Scotia wine estates, and assess the potential for making world-class sparkling wines.

Impressed with the potential, Brisebois agreed to consult and in 2002, the first experimental sparklings were made to assess terroir, varieties, structure and aromatics. More acres were planted, more experiments undertaken. 2004 was the coolest growing season in a couple of decades, yet the quality of the grapes met Brisebois’ exacting standards – and this vintage later became the winery’s inaugural release.  And the risks that the Benjamin Bridge team was willing to take opened the door for other Nova Scotia wineries to pursue a sparkling wine program.

 

The Unique Terroir

The Benjamin Bridge estate sits at the relatively sheltered, narrow head of the Gaspereau Valley, a mere 4 kilometres from the Minas Basin. At the heart of a cool, maritime climate, the valley benefits further from the massive tidal shifts in the Minas Basin, which bring cool breezes and moisture to the vineyards in the summer, and create an open body of water in the winter that helps protect the more delicate vinifera varieties grown on the estate. The narrowness of the valley and its slight westward tilt mean that ambient temperatures can be up to 2C higher than other sites, providing more degree days for optimal ripening.

While this is a region of high rainfall, the autumn tends to be dry, causing stress in the vines which leads to better development of chemical components that enhance flavours. Fall temperatures extend the growing season, maximizing the aromatic intensity and the bright acidity of the grapes.

The young alluvial soils include deposits of sand, gravel, pebbles and cobbles, unlike the Champagne region, where chalk is dominant. However, at deeper levels, there is a layer of clay veined with sand and gravel that provides a water-holding capacity similar to the chalk found in the Champagne landscape.

This is, however, a cool climate that challenges growers on a regular basis. At times, humidity in the evening can reach 100%, so downy mildew is a key challenge. And the uncontrollable weather is a major factor. For instance, the extreme cold of the winter of 2006 meant a minimal harvest of the vinifera grapes – there was no classic sparkling wine made during that vintage.

The Team

After a long search, Jean-Benoit Deslauriers (in above photo left with Gord McConnell– credit Chronicle Herald)  )was hired in 2008 to join the winemaking team – he is now head winemaker. Jean-Benoit had prior experience with organic and biodynamic viticulture and winemaking in Chile’s maritime-influenced Casablanca Valley, as well as in Monterrey, California, where cold Pacific Ocean currents have a significant influence on growing conditions and create ideal conditions for growing Pinot Noir and Chardonnay.

During my phone interview, Ashley and viticulturalist Scott Savoy talked about Jean-Benoit’s unique contribution to Benjamin Bridge:

“Jean-Benoit is a genius at what he does. He brought experience with bio-dynamic winemaking, but also a sensitivity to the terroir and a commitment to letting the grapes speak for themselves – a commitment to transparency of the terroir. There’s a sense of craftsmanship to everything he does. He has embraced the brightness, the acidity, and the freshness of the styles of wine produced in Nova Scotia.”

In 2009, Dara had wound down her legal practice and was taking on responsibility for the development and operations of the winery, working closely with Jean-Benoit. But a crushing blow occurred with her terminal diagnosis in that year. Ashley and Devon were just completing university, and rushed back to the estate to be with her. Dara transferred as much knowledge as possible to them prior to her untimely death in the fall of that year. The twins took on the role of partner with Jean-Benoit as the winery prepared for the 2010 release of its inaugural Benjamin Bridge Méthode Classique sparkling wines, the 2004 Brut Reserve and the 2004 Blanc de Noirs.

In 2011, Ontario had its first opportunity to taste a Benjamin Bridge wine – Nova 7 was made available for a private tasting in the spring of that year, and that is when I first learned of this Nova Scotia winery. The room was buzzing as we tasted this unknown wine – winemakers from across Canada couldn’t wait to taste it, amazed at the unique flavours and texture, the quality of the wine. I was delighted to see it released by LCBO Vintages in August, where I reviewed and rated it at 4.5/5. But more accolades were to follow, with an outstanding review of the 2004 Méthod Classique Brut Reserve from Beppi Crosariol of The Globe and Mail, who described the wine as ‘a sparkler that rivals Champagne.’ More accolades followed and, as they say, the rest is history . . .

But not really, because Gerry, Ashley, Devon and the Benjamin Bridge team will never be satisfied with the status quo.

While their sparkling wines often spend 5 or more years on the lees, they continue to experiment with other methods of achieving the distinctive creamy texture and richness of the wines, as an example, testing the use of neutral oak with some small batches to see if aging in this medium will produce comparable texture and richness.

Viticulturalist Scott Savoy, who joined the team in 2015, is working with Chris Westcott (who stayed on as vineyard manager after the McConnell-Gordon family bought his farm in 1999) to push the limits of viticulture in the valley. They have implemented a program of high-density planting that should allow them to crop less, while giving the vines the opportunity to ripen wood and set reserves (making them sturdier and more resistant to climate extremes).

They recently purchased the vineyard of Dr. Al McIntyre, who had been one of their principal growers, providing Chardonnay and Cabernet Franc grapes. While they currently have almost 70 acres planted to vine, their goal is to expand that to 90, with the majority being vinifera plantings.

As Ashley says, “It’s a never-ending process of experimentation, risk-taking and incremental change, with the goal of delivering world-class wines that showcase Nova Scotia’s winemaking potential.”  Enjoy this unique opportunity to sample the clean, fresh taste of Nova Scotia, brought to you by Benjamin Bridge and the McConnell-Gordon family!

In photo: Devon and Ashley walking with Jean-Benoit.
Photo Credit: Wines of Nova Scotia

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

Savour this unique opportunity to sample 3 classic & unique Benjamin Bridge wines from Nova Scotia – the Méthode Classique Sparkling non-vintage presents a blend of wines from vintages reaching back to 2002, with extended periods of time on the lees; the Tidal Bay appellation wine gives you an opportunity to taste the quality of a blend that includes hybrid grape varieties; the Riesling displays the classic features of a grape variety that thrives in a cool climate.

 

Méthode Classique Brut Reserve NV, $27.95

This sparkling brut is made from a proprietary blend of wines crafted from l’Acadie Blanc, Vidal, Seyval, Pinot Noir and Chardonnay grapes. They were all hand harvested from the Benjamin Bridge estate, while the wine spent extended time on the lees (winespeak: on yeast) to achieve the classic creamy texture and richness that characterizes this ‘house’ style.

Sommelier Tasting Notes:  This harmonious blend of vintages and grapes shows lifted aromas of pear, citrus, biscuit, fine herbs and mineral. Underpinned by an expressive honed acidity, its ebullient, creamy texture is accented by the fine, persistent mousse. Refreshing flavours of lemon cream biscuits, grapefruit and lemon zest mingle with subtle notes of sour cherry and green apple. Dry, mid-weight, with a long-lasting slightly pithy finish, this is an impressive signature wine from Benjamin Bridge.

Suggested Food Pairings: Sparkling wine offers such versatility – serve it chilled to whet your guests’ appetites, pair it with a range of appetizers, especially fresh seafood, or enjoy it with poached salmon, grilled white fish, or a chicken Caesar salad.

Cellaring: Enjoy now and cellar up to 10 years.

 

Tidal Bay 2016, $21.95

This wine is a blend produced from unique hybrid grapes (l’Acadie Blanc, Seyval and Geisenheim) known for their resistance to the challenging climatic conditions in Nova Scotia. Wineries across the province producing this wine must meet specified blending requirements: l’Acadie Blanc (the signature grape of Nova Scotia) being the majority grape for the blend, and go through a rigorous technical assessment.

What is L’Acadie Blanc?  It is a Canadian hybrid created in Niagara in the early 1950s by crossing Cascade with Seyve-Villard grapes. While the residual sugar in the wine is relatively high, the vibrant acidity assures that the wine tastes dry.

Savvy Sommelier Tasting Notes:  Displaying an exotic, pungent nose of earthy mineral, tangy citrus and ripe stone fruit, the clean flavours of this light-medium bodied wine are framed by vibrant acidity.   The taste of grapefruit, passionfruit and crunchy apple paired with fine mineral and saline qualities really freshen up your palate.

Suggested Food Pairings: You’ll enjoy this bright, lively Nova Scotia classic wine with a goat-cheese and asparagus quiche, fresh oysters or shrimp, or with pan-fried halibut with a lemon-caper reduction.

Cellaring: Ready to drink now and cellarworthy for a further 5 years.

 

Riesling 2015, $30.95

This is the very first commercial release of a Riesling from Benjamin Bridge. The grapes were sourced from three distinct vineyards on the Bay of Fundy, each lot bringing its unique character from its own microclimate with soils ranging from gravel and clay to deep, sandy loam. The wine is wild fermented, meaning that the indigenous yeasts from the vineyards initiated the fermentation of the wine. Low in alcohol, with a relatively high residual sugar that gives it a nice fruity finish, it nevertheless showcases the cool climate with its clean fresh texture.

Savvy Sommelier Tasting Notes: The ocean and the land blend on the nose, notes of mineral, sea breeze, quince and citrus dominating. Dry on the palate, the first impression is of the silky texture, quickly followed by the bright acidity underlining the lively flavours of citrus, green apple and mineral. The finish is long and zesty, crisp and clean like a bite of a ripe green apple.

Suggested Food Pairings: Pair this wine with smoked trout or salmon canapés or salad, with stuffed pork tenderloin, or with chicken in all its manifestation.

Cellaring: Enjoy now or over the next 5-7 years.


 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

Do it the Benjamin Bridge way!  Ashley explains, “We often have a ‘cinq à sept’ with friends (like Happy Hour), where we taste wines & have interesting appetizers.”

Consider preparing these 3 appetizers and inviting a few friends to sample all 3 of these fabulous Benjamin Bridge wines at your own cinq à sept.  If you and friends find some new favorites, call the Savvy Team to order more for you. . . Cheers!

 

With Benjamin Bridge Brut NV…
Roasted Mushroom and Brie Tart

Recipe & Photo credit: FoodlandOntario.ca
Serves 4-8

Ingredients

1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 ½ tsp Dijon mustard
1 clove garlic, minced
½ tsp dried thyme (or 1 ½ tsp fresh)
½ tsp each salt & freshly ground black pepper
12 oz. mixed fresh Ontario mushrooms
½ C thinly sliced Ontario shallots
Half package (375g) frozen puff pastry, thawed
½ C Ontario Brie cheese
2 Tbsp chopped fresh Ontario parsley or Cilantro

Method

Preheat oven to 400F.

In medium bowl, stir together oil, vinegar, mustard, garlic, thyme, salt & pepper. Add mushrooms & shallots; toss to coat. Place in single layer on parchment paper-lined rimmed baking sheet. Roast in 400F oven for 10-15 minutes or until mushrooms soften. Let cool & slice mushrooms. (You can slice the mushrooms first if you wish & roast for slightly less time).

Meanwhile, on lightly floured surface, roll out pastry into 10X12” rectangle. Place on parchment paper-lined baking sheet. Fold dough edges over ½” and crimp with fork. Prick dough inside border every ½”. Bake for 15 minutes or until lightly browned.

Gently flattening baked pastry if necessary, top with mushroom mixture, leaving any liquid behind. Scatter Brie on top. Bake for 15 minutes or until golden brown & cheese is melted. Let cool for 10 minutes. Sprinkle with parsley. Cut into pieces.

Serve warm or at room temperature with a frothy glass of sparkling!

Watch the recipe being prepared on: https://www.youtube.com/watch?v=ym6gdsm5I80

 

 

With Benjamin Bridge Tidal Bay…
Goat Cheese 
Marinated with Lemon & Herbs

Recipe & Photo Credit: finecooking.com
Serves 4-6

Ingredients

4 oz. log fresh goat cheese, sliced into 6 equal rounds (or you can keep the log whole)
2 tsp loosely packed, freshly grated lemon zest
2 Tbsp finely chopped, drained, oil-packed sun-dried tomatoes
½ tsp minced capers
1 tsp coarsely chopped fresh thyme leaves
Sea salt
3 small rosemary sprigs
½ C extra-virgin olive oil, more if needed
Crostini or good-quality crackers for servings

Method

In a small, shallow dish (about 1 ½ C) capacity, preferably straight sided, arrange the 6 pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers & thyme over the cheese. Sprinkle a little of the sea salt over the cheese & tuck the rosemary sprigs into the dish.

Pour the olive oil over the cheese so it just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator 2-6 hours (you can serve it sooner if you wish). Bring the dish to room temperature (about 45 minutes) before setting it out with a small hors d’oeuvre knife & a plate of crostini or crackers.

Spread a teaspoon or so of the cheese (with some of the marinade ingredients) over a crostini or cracker to serve.

 

 

With Benjamin Bridge Riesling…
The Oceanaire Seafood Room’s Maryland-Style Crab Cakes

Recipe & Photo Credit: Oceanaire.com
Serves 8

Ingredients

2 eggs
1 C mayonnaise
¾ tsp Dijon mustard
1 ¼ tsp Old Bay Seasoning, divided
¾ tsp chopped fresh tarragon
¼ C finely chopped onion (or shallot)
1 Tbsp finely chopped celery
¼ lb (scant 2 C) crustless cubed white bread, cut into small cubes
1 lb jumbo lump crab meat, drained of any liquid
2 Tbsp butter, a room temperature

Method

Heat oven to 400F.

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ tsp Old Bay Seasoning, tarragon, onion & celery to make a dressing.

In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

Divide the mixture & form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

In a small bowl, stir the butter together with the remaining ½ tsp Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

Bake cakes until golden brown, about 10-12 minutes. Serve warm.

 

 

Happy Canada 150!

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Southbrook has a ‘Dynamic’ story!

Posted by Debbie

Tuesday, May 19th, 2015
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Savvy Selections wine of the month club
Featuring Southbrook Vineyards

–  May 2015 –

I don’t know where to start… This month we are featuring Southbrook Vineyards of Niagara-on-the-Lake & they have quite a story to tell. I’ll admit that I was first introduced to Southbrook with a sip of their Framboise raspberry wine. Fruit wine you say – yes!  As the expression goes…’you have come a long way baby!’ Southbrook is now less known for their fruit wine and they are more recognized for their commitment to biodynamic practices at every level in their business. They are also the only winery that we have featured in Savvy Selections who has appeared on Dragon’s Den….more about that on the following pages!

What is Biodynamic you ask?
“It’s extreme organics!” explains Southbrook’s winemaker Ann Sperling.  Her vineyard & winemaking Southbrook winery at nightteam creates wines that express the story both of the grapes & the ground that nourishes them.  Mark our words, with each sip of any wine from Southbrook, you’ll taste their commitment to the biodynamic grape growing & winemaking practices. “We want people to taste the purity in the wines we make,” explained owner Bill Redelmeier.

In your Savvy Selections parcel  you will find an amazing assortment from Southbrook:

Triomphe Chardonnay VQA 2013, $22.95 – an absolutely easy drinking Chardonnay with the refreshing fruit showing through interlaced with oak

Triomphe Cabernet Franc VQA 2013, $21.95 – fire up the BBQ!

Whimsy! Married Young VQA 2009 – $34.95 – this 6 year old wine has aged at the winery & is now ready for you to enjoy.

This selection shows that organic does not need to be expensive.  Our Savvy Selections tasting panel were impressed with the quality & readiness of these wines.  No need to cellar or decant, just twist the cap or pull the cork to enjoy fine Ontario wine.  “I simply want people to say – these wines have character,” states Bill. Let us know what you think.

Read all about it in your Savvy eZine!
While you relax on your dock or deck chair waiting for your BBQ to warm up, flip through the following pages to learn more about biodynamic grape growing & winemaking (I promise not to get technical!), the winery’s fascinating architecture, our Savvy Sommeliers’ tasting notes & recipes provided from Southbrook’s kitchen.

Want more Southbrook wines?
You may have noticed a few Southbrook wines in the LCBO, yet there is so much more available through us or when you visit the winery.  To stock up on any of the Savvy Selections wines, simply call the Savvy Team on 613-SAVVYCO (728-8926) to make a special delivery for you.

Cheers & Enjoy!

Debbie & Savvy Team

 

 

Introducing…
Southbrook Vineyards

Presented by Sommelier Debbie Trenholm

“I thinkBILL AND MARILYN of wine like a talking stick”, shares Bill (right in picture). “You buy the wine because there is a story that you are eager to share with friends.” Bill & I have known each other for many years, yet during our phone conversation we commented that most of the time spent together was seeing each other at wine shows, in meetings at the winery or when Bill flies in to participate in a Savvy Taste & Buy event.  “Let’s make a point to go out for beers next time we see each other”, we said in unison.  It is a well-known fact that the drink of choice by most in the wine industry is beer!

On Dragon’s Den…

After a few beers I will endeavor to real dirt about Bill’s experience on Dragon’s Den in 2012. He explained the audition process and how one hour of filming with 8 cameras was unnerving enough then boiled down into 5 quick minutes we see on TV.  “Over 9,000 people audition and 200 pitches were selected to go before the Dragons,” explains Bill. “I was really hoping that Arlene or Jim would say – I’m in!” While the winery was mentioned several times, Bill’s focus was on pitching Bioflavia –a health bioflaviaproduct used made from the dried and crushed skins of red grapes from their organic vineyards.  This ‘wine waste’ contains high levels of natural and powerful antioxidants.  Bioflavia can be added as an ingredient in smoothies, cooking or baking.  “With the snap of Jim’s fingers, the dough of every Boston Pizza made could be enriched with a teaspoon of our product.” What happened in the Den?  Click to watch the video>>

Biodynamics 101

Bill & Marilyn are the driving force behind the winery’s organic and biodynamic practices. They are the first to tell you that they are fundamentally agriculturalists. Bill explained that his grandfather had a Jersey dairy farm in Richmond Hill.  Growing up, he’d always been surrounded by farmers.  Initially, Bill wanted to start an ice cream company using the rich Jersey milk from his grandfather’s dairy.  grapesThe hurdle came when he discovered that his family’s milk could not be separated out from other Jersey farms – unlike a winery. Long story shortened, Bill shelved the ice cream idea and ventured into the winery business.  “I wanted people to taste the terroir – the exact place where the fruit was grown.”

“We were drawn to biodynamics as it is a way to fully express the vineyard’s character in our wines. I did not want to make low end wines. There is no appeal or talking stick in making 2 buck chuck!”

If biodynamic is a new wine term for you, Southbrook’s winemaker Ann Sperling, puts it simply: ‘extreme organics’.  Biodynamic agricultural promotes the ecological self-sufficiency and internal harmony of the land while taking into account the cycles of nature (ie. various stages of the moon) and there is a philosophical and spiritual aspect woven in too.

Our Sommelier Susan Desjardins (also a trained horticulturalist) explains more.  Growing practices are quite similar to organic agriculture, but a specific calendar is followed to help determine when activities such as pruning and fSouthbrook sorting grapesertilizing should be undertaken in the vineyards. In addition, a variety of treatments are applied to the soil, generally using ingredients that are derived from plants or animals that are integral to the property. Other approaches include planting cover crops between the vines that attract beneficial insects and using lambs to ‘mow’ these areas. Southbrook has 80-90 ewes in their herd.

Ann explained to Susan, “Biodynamics says the farm is an entire ‘living system’. The resulting practices are about quality – quality in the bottle and quality of life.”

Southbrook is the first biodynamic winery in Canada.  They keep company of other well-known wineries including Chapoutier and Domaine Leflaive of France. “Many of the wineries in the great wine regions of France are biodynamic”, Bill explains. “Like Southbrook, their wine labels do not herald their biodynamic certification.  You can tell just by the taste that the wine has soul.”

What is in Bill & Marilyn’s cellar?

There’s about 1800 – 2000 bottles mainly old Bordeaux, ports and Chardonnay. “Nothing fancy to look at but it is well organized with IKEA shelving and like most cellars, there are always cases of wine on the floor.”

 I’ll raise a glass to that! Enjoy your Savvy Selections.

 

~ SAVVY SOMMELIER TASTING NOTES ~

Since 2008, all of the yeast used in the winemaking process is natural yeast.  “We sold all of our commercial yeast and now use what is naturally in the air. Our vineyard is alive!” proudly explains Bill.

 

Triomphe Chardonnay 2013 VQA, $22.95southbrook chardonnay

Made with Chardonnay grapes picked at various times throughout October from 5 different organic vineyards in Niagara.

Savvy Sommelier Tasting Notes: Our tasting panel raved about this lively Chardonnay.  Notes of fresh juicy peach, grapefruit & apples follow through into the taste with a hint of nutmeg & vanilla.  A rich wine that is beautifully balanced, laced with subtle oak with a zip of acidity.  The soul of the wine definitely shines through!

Suggested Food Pairing: This wine is simply delicious on its own (I am enjoying as I write this eZine!), with pork tenderloin, sushi, crabcakes or fish. The Savvy Selections tasting panel had so many good recipes to share and so did the winery, that we have not one…but three recipes that hit the mark! Peach Pizza, Sunshine Salmon & a unique recipe for Banana Leaf Tilapia with Lemon Beurre Blanc Egg Noodles.

Cellaring: Drinking well now or cellar 3-5 years.

Triomphe Cabernet Franc VQA 2013, $21.95triomphe cabernet franc

Ontario continues to impress us with Cabernet Franc wines.  And this one is a fine example of how a big red wine can be made in a cold climate wine growing region. This wine contains 95% Cabernet Franc with a splash (5%) of Merlot to give it finesse.

Winemakers Tasting Notes: The wine presents a nose of red currant with notes of raspberry, savoury herbs and cedar wood. The palate echoes the fruit aromas supported by medium toast and firm tannins. The finish is of medium length and is driven by both fruit and savoury notes.

Note: our Savvy Selections panel tasted a different vintage, so the above notes are provided by the winery.

Suggested Food Pairing: Fire up the BBQ!  Ribs, burgers or spring lamb chops would be a perfect pairing.

Cellaring: Ready now or can be cellared a further 3-5 years.

 

Whimsy! Married Young 2009 VQA $34.95Southbrook married young

As you might imagine, there is no end to experimenting at Southbrook. The Whimsy label is where Ann and the winemaking team stretches their talent and winemaking techniques to play!  Wines are made in small lot batches (so there are no big mistakes).  On the label, each dab of paint represents a different varietal in the Southbrook palette to make an interesting design element that is…simply whimsical.

Winemaker Notes: This blend is 67% Cabernet Sauvignon, 33% Cabernet Franc.  The juice of the two varieties were fermented separately, then blended prior to barrel aging (in French oak) in order to “marry” and create a wine of more complexity, depth and completeness.  Released in February 2015 after several years aging at the winery. 138 cases were produced….and Savvy Selections subscribers took many of them!

Savvy Sommelier Tasting Notes: Gorgeous! A smooth, delicious deep red wine that has blackberry, boysenberry, black licorice, leather, cedar and forest floor (think of walking in the woods after a rain). Tannins have mellowed with age, with a zip of acidity that will smooth out with food (we tried it with old cheddar), and long lingering smoky finish.

Suggested Food Pairing:  Beef, beef, and beef! If you are vegetarian, then grilled mushrooms will be delish!

Cellaring: Ready now, no need to wait any longer.

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Southbrook Triomphe Chardonnay

Peach Pizza

From Southbrook’s Kitchen
Serves 4

Ingredients

flatbread
fresh peaches – from Niagara of course!
goat cheese
2 tbsp organic honey
½ tsp balsamic vinegar
olive oil
fresh basil

Method

Combine balsamic vinegar and organic honey with olive oil to taste. Stir until combined.

Half peaches and lightly brush with oil, to prevent sticking on the BBQ.

Place flesh side down on BBQ on medium heat for 5 minutes.

Brush flatbread with olive oil and kosher salt. Put on BBQ on medium heat for a couple minutes.

Remove peaches and flatbread.

Cut peaches onto the flatbread and sprinkle cheese onto pizza. Drizzle balsamic honey dressing on top.

Cook on top rack until cheese is melted. Remove and sprinkle chopped basil on top.

Cut and enjoy!

 

Another recipe to serve with

Southbrook Triomphe Chardonnay

Sunshine Salmon

From Kitchen at Publix
Serves 4

Ingredientssunshine salmon - Publix

2 teaspoons garlic, finely chopped
1 Tbsp fresh dill, finely chopped
2 oranges
½ cup sweet white wine (or chicken broth)
4 (6-oz) salmon fillets, skin removed
1/4 teaspoon pepper
2 Tbsp orange marmalade
1 Tbsp Dijon mustard
1 Tbsp unsalted butter

Method

Cut ½ orange into ¼ inch-thick slices (rounds), then cut slices into quarters. Squeeze remaining 1 ½ oranges for juice (about ½ cup).

Place wine, orange juice, garlic, dill, and orange slices in large sauté pan and cover; bring to a boil on medium-high. Reduce heat to low; simmer uncovered 7 minutes.

Check fish for bones. Season salmon on both sides with garlic seasoning and pepper. Add salmon to wine mixture; simmer 3–4 minutes on each side or until salmon is opaque and separates easily. Transfer salmon to serving dish.

Add marmalade and mustard to wine mixture; cook and stir 1 minute or until marmalade dissolves and sauce thickens. Remove pan from heat; stir in butter (being gentle while stirring, so fruit stays intact). Pour sauce over salmon & serve.

 

Even more recipes to serve with Triomphe Chardonnay!

Spicy BBQ’d Banana Leaf Tilapia with Lemon Beurre Blanc Egg Noodles

From Southbrook’s Kitchen
Serves 4

 Ingredients for Tilapia

4 pieces of tilapia
4 pieces of banana leaves
¼ Spanish onion
3 cloves garlic
1 red chili
1 tsp tumeric
½ tsp sea salt & cracked pepper
2 stalks of lemon grass
1 Tbsp of vegetable oil
¼ cup butter
8 wood skewers

Ingredients for Lemon Beurre Blanc Egg Noodles

½ cup white wine
1 cup 35% cream
2 lemons – juiced
1 cup butter
4 pieces of baby bok choy
egg noodles
1 cup of sliced cherry tomatoes

Method for Banana Leaf Tilapia

Finely dice Spanish onion, garlic, red chili (seeds removed) and lemon grass. Add salt, pepper, tumeric, vegetable oil and butter. Mix well.

Place tilapia on the banana leaf and spread marinade over fish. Wrap the banana leaf around the tilapia and secure with skewers.

Heat one side of the BBQ to high. Place wrapped fish on direct heat. Sear 2 minutes per side and then move wrapped fish off direct heat and finish cooking for 10 minutes with BBQ closed. Should reach 375°F.

Method for Lemon Beurre Blanc Egg Noodles

In a large sauce pan, combine wine, cream and lemon juice. Bring to a boil, stirring constantly. Reduce heat and simmer until ½ of the volume remains.

Add 1 cup of butter. Stir constantly. Sauce will thicken with the addition of butter. Continue stirring until desired consistency is reached.

In a separate pot, steam baby bok choy. At the same time, cook egg noodles. Drain noodles.

Add baby bok choy and uncooked, diced cherry tomatoes. Slowly add Beurre Blanc and stir. Serve with Banana Leaf Tilapia on top of the noodles.


With Southbrook Triomphe Cabernet Franc

BBQ Smoky Pork Ribs with Asian Slaw

From: Regan Kapach – Southbrook’s Assistant Winemaker

Serves several rib lovers!

Ingredients for RibsWINERY

1 side pork ribs
1 onion, roughly chopped
3 cloves garlic, halved
1 to 2 litres beer
1 to 2 litres water
1 bay leaf
1 Tbsp each salt & pepper
1 Tbsp Chinese five spice
1 tsp cloves
2 inches fresh ginger
1 cup homemade BBQ sauce

 Method for Ribs:

Portion ribs into ‘four-rib’ pieces for easier cooking and serving.

Parboil the ribs for 2 hours in mixture of half water/half beer (enough of each to just cover the ribs), plus the onion, garlic, ginger, bay leaf and spices. Remove from pot and refrigerate for half and hour.

Leftover boiling mixture can be strained and reduced to make an amazing beef/pork stew stock!

Fire up the barbie! Cook ribs until done to your liking.

Ingredients for Slaw

½ head of Chinese cabbage, shredded
1 good sized carrot, grated
1 handful of sweet peas, julienned
3 green onions, julienned
1 Tbsp toasted sesame seeds
fresh cilantro to garnish

Mix all ingredients together in a large bowl.  Toss with dressing.  Refrigerate until ready to serve.

 Ingredients for Dressing

2 Tbsp mayonnaise
¼ cup olive oil
1 Tbsp sesame oil
1/3 cup rice wine vinegar
salt & pepper to taste
Whisk together the dressing ingredients and pour over slaw.

 

 Enjoy your Savvy Selections!

 

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Newsletter May 2014 – Cheese-y Road Trip to The County & BBQ wine tips

Posted by Debbie

Friday, May 23rd, 2014
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Spring has burst into summer & the Savvy Team has organized a road trip to Prince Edward County, top wine picks when you fire up the BBQ & insider tips on how to get involved in the wine, beer & spirits biz. Join us!

Did you know. . . today is Chardonnay Day? 

Corks will be flying around the world today celebrating this white wine grape & the upcoming International Cool Climate Chardonnay Celebration (aka i4c) in Niagara that shines the spotlight on all wines made with Chardonnay.

Is it Chard’-o’clock yet??

Hop on the Savvy Bus – we’re going to Prince Edward County!

Last month’s Savvy Bus trip sold out so quickly . . .we’re going to The County again! Join us on Saturday June 7th bound for The Great Canadian Cheese Festival where hundreds of artisan cheeses are waiting to be enjoyed. Everyone will be there – cheesemakers, farmers, brewmasters, winemakers, chefs & artists too.

Be sure to take part in the Savvy Seminars too – including a Wine or Craft Beer – which is better with cheese? tasting by our own Savvy Sommelier Debbie Trenholm. And be part of the People’s Choice Awards with our Cheese Sommelier Vanessa Simmons to have your say in Canada’s top artisan cheese.

And any trip to The County is not complete without a visit to a winery or two. We’ll take a break from cheese to hit the country roads and discover some nearby wineries.

NEW: Makers+Mongers dinner under the stars!

We are delighted to be the sponsor of the new Makers+Mongers after-festival party! The Savvy Bus will return to Picton to take in the fun mixing & mingling with those involved in the cheese industry. The cheese laden menu will feature top winning cheeses from the Canadian Cheese Awards & a tasty BBQ.

Book your spot on the Savvy Bus $130 includes everything! (reg $150) > >

OR. . .go for a gourmet getaway!

 

Buy tickets to The Great Canadian Cheese Festival & join us for dinner at Makers+Mongers > >

Get the inside scoop on Importing Wine, Beer & Spirits

Thinking about becoming a wine, beer & spirits agent? Or already involved & looking for a competitive edge? Register for the popular Importing Wine, Craft Beer & Spirits for Pleasure & Profit seminar to learn from industry ‘guru’ Steven Trenholme. During this day long seminar he will explain how to bring wine back from your travels, how to start an agency & sell through the LCBO or SAQ.

Steven certainly knows the ins & outs. He has over 30 years experience working as manager of a national sales agency, brand manager of Mosel wines in Germany, consultant to Wines of South Africa & SABMiller. An invaluable seminar if you are wondering what it takes to be involved in ‘the biz’.

Toronto: Saturday June 7th

Only 6 seats left.

Register before it sells out > >

Firing up your BBQ? Here are 3 Savvy wine tips:

TIP #1 – Every 2 weeks, our Savvy Sommeliers blog If I only had $100, I would buy at Vintages’ – it’s a tried & tested shopping list of wines we highly recommend to buy at LCBO Vintages.

TIP #2 – What goes with BBQ? Malbec of course! We recently showcased renowned Canadian winemaker Ann Sperling who is a winemaker in Niagara, Okanagan & Argentina – all at once! Ann’s full bodied Versado Malbec 2012 WOWed the crowd. This BIG red is begging to be enjoyed with anything off the BBQ or lay down in your cellar. Treat yourself! Click to find this premium Malbec at your LCBO – you’ll thank us for this tip!

TIP #3Do you like Rosé wine? We’re about to make a first-of-its-kind announcement that will make you clink & drink pink. Email us cheers@savvycompany.ca to get the news first!

Happy Chardonnay Day!

Debbie & the Savvy Team

 

 

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Are you going to Taste 3 Remarkable Terroirs?

Posted by Debbie

Wednesday, March 19th, 2014
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Wine lovers…we are in for a treat!  We are excited to host Ann Sperling & Peter Gamble – the husband & wife team who, in my opinion, are rockstars in the wine world.

gamble_sperlingWhen Ann called me to talk about hosting this event I was thrilled.  Make that THRILLED! I first met Ann one cold January night in the vineyard when she called on me to help her with the ice wine harvest at Malivoire (she knew that I was in Niagara as we were going to meet the next day!). Since then, I have been an ‘Ann fan’ enjoying many wines that she has crafted at various wineries – CedarCreek, Malivoire, Southbrook & Sperling Vineyards to name a few where she worked as winemaker or as wine consultant.

And I have marvelled at all that Peter has been involved in too.  He’s a behind the scenes man integral in building winery projects (wine industry speak for wine businesses). Recently he has used his ‘Midas touch’ to help establish one of Nova Scotia’s finest wineries Benjamin Bridge. Knowing that every wine region around the world looks for a signature style of wine, he has been the driving force in the creation of Tidal Bay – Nova Scotia’s a premium white wine that is turning many heads in the wine world.grapes

And if they weren’t busy enough already, this dynamic duo has a project Versado in Argentina where they have been tending to some of the country’s oldest vines of Malbec & crafting incredible wines.

Ann & Peter never seem to stop!

They are making a quick trip to Ottawa (before they head to Argentina for this year’s harvest) to showcase their latest wines. Join us on Thursday March 20th for Taste 3 Remarkable Terroirs – a Taste & Buy event to enjoy & order wines from:

Sperling Vineyards – Ann’s family business that has transformed from being a grape growers & now is a winery making remarkable Okanagan wines.

Benjamin Bridge – one of Nova Scotia’s wineries specializing in uber-premium sparkling wines.

Versado – an amazing Malbec vineyard planted nearly 100 years ago that Ann & Peter have been restoring.

 

Try the wine…buy the bottle

At this Taste & Buy event you’ll have the unique opportunity to order the wines from these wineries to be delivered to your home or office. Special rates on shipping will be offered.

Join us or place your order online >>

BB logo

2009 Brut Méthode Classique $44.50 (new release)
2013 Nova 7 Sparkling $24.95 (new release)
2013 Tidal Bay $21.95
Wine Futures – barrel samples will be tasted at the event.  Wine to be released in June
2013 Vero $21.95
Wine Futures – barrel samples will be tasted at the event.  Wine to be released in June
2009 Borealis Icewine $39.95

 

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2008 Sparkling Brut $39.95
2012 Pinot Gris
$19.00
2011 Old Vines Riesling
$34.95
2013 Rosé of Pinot Noir $22.00 (released last week in time for this event!)
2012 Pinot Noir $26.00
2011 Old Vines Foch $26.00
2011 Late Harvest Gewurztraminer $24.95

 

Versado_logo

2012 Versado Classic Malbec  $24.95
2010 Versado Reserva Malbec
$59.95

Don’t miss this event!

We look forward to having you join us to meet Ann & Peter while you discover their remarkable wines from 3 different terroirs.
Advance tickets only $25 >>

 

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What’s red, white & pink AND green all over?

Posted by Susan

Friday, April 9th, 2010
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Savvy Selections wine of the month club
features Southbrook Vineyards
Canada’s wineries delivered to your doorstep
 

 

It’s a natural fit to feature Southbrook Vineyards as our Savvy Selection this month. April 22nd marks Earth Day and Southbrook’s owners Bill and Marilyn Redelmeier have established their winery in Niagara to be a great example of how to “tread lightly on the land”. Bill proudly explained to Savvy Sommelier Susan Desjardins during an interview, “Our goal is for this winery to promote Ontario’s role as a producer of some of the world’s best wines, and create a destination as compelling as wineries in Napa or Tuscany.”

For our longtime Savvy Selections subscribers, you may recognize Southbrook’s name and novel wine label design.  We featured this winery two years ago to support the grand opening of the winery’s new location in Niagara.  For the launch and our Savvy Selections feature, winemaker Ann Sperling had just released some of the first vintages (winespeak: first release of wine) made in their state-of-the-art and now LEED Gold award-winning facility designed by celebrated architect Jack Diamond.

 

Much has been achieved at Southbrook in the last few of years and so much more is planned. To start, the new facility is an environmental showcase. When you plan your visit to Niagara, Southbrook is a must visit location.  The building itself is an eye-catching design with highly aesthetic interior features. The tasting room has a beautifully designed table of natural oak and maple preserved from trees on Southbrook’s original property located in Richmond, Ontario. The building is also an incredibly environmentally friendly structure with highly efficient electrical and mechanical systems, glazing and roof that reduce its energy consumption by about 45% compared to standard construction. Environmentally friendly bioswales, ponds and wetlands capture rainwater or handle water treatment and runoff while native plant species adorn the landscape and reduce the need for irrigation.

 

It is easy to see that everyone working at Southbrook is proud of their roots. Grape growing and winemaking have been transformed to follow organic and biodynamic processes.  Ann describes biodynamics as “extreme organics”. She follows the principles of organic agriculture and very specific processes in winemaking and cellaring based on the theory established by Rudolf Steiner in 1924 – read on in the following pages to learn more! One example of their commitment, Southbrook released the industry’s first certified biodynamic wine – Cabernet Rosé VQA 2008.  This delicious rosé was launched on Earth Day in 2009. The wine impressed several people including our Sommeliers that we wanted to make sure that we timed our Savvy Selections feature to coincide with Southbrook’s release of this year’s rosé wine. 

 

You are the first!

The white and rosé wines in this month’s Savvy Selections are pre-released – just for to you to enjoy.  The 2009 Fresh White VQA and 2009 Cabernet Rosé VQA will be launched later in the month on Earth Day – April 22nd. They are both biodynamically produced, and are packaged in new environmentally friendly bottling.  In addition, they can be served to vegan and vegetarian friends. And we’re featuring the fabulous 2006 Triomphe Cabernet/Merlot VQA – just released a few weeks ago.  We are confident that you will be impressed with month’s Savvy Selections.

 

Cheers & Enjoy!

Debbie & the Savvy Team

 

 
 
 
 
 
 
 

 

Introducing…

SOUTHBROOK VINEYARDS
Presented by Sommelier Susan Desjardins

 

Winery owners Bill and Marilyn Redelmeier are the driving force behind the winery’s organic and biodynamic practices and certification. They are fundamentally, agriculturalists. “We were drawn to biodynamics as a way to more fully express the vineyard’s character in our wines. Together, everyone at the winery underwent the certification process to authenticate our commitment to sustainable practices.”, proudly explains Bill.

If biodynamic is a new wine term for you, Southbrook’s winemaker Ann Sperling, puts it simply: ‘extreme organics’.  Biodynamic agricultural promotes the ecological self-sufficiency and internal harmony of the property while taking into account the cycles of nature and a certain philosophical/spiritual aspect. Growing practices are quite similar to organic agriculture, but a specific calendar is followed and helps determine when such activities as pruning, fertilizing and other operations are undertaken. In addition, a variety of treatments are applied to the soil, generally using ingredients that are derived from plants and/or animals that are integral to the property. Other approaches, include planting cover crops between the vines that attract beneficial insects and using sheep or goats to ‘mow’ these areas. Ann explains, “Biodynamics says the farm is an entire ‘living system’. The resulting practices are about quality – quality in the bottle and quality of life.”

Biodynamic certification is granted by Detemer International. Southbrook is the first biodynamic winery in Canada.  They keep company of other well-known wineries including Chapoutier and Domaine Leflaive of France. While Southbrook wine labels do not herald their biodynamic certification, there have been a variety of occasions where in blind tastings, wine critics have rated the quality of biodynamic wines higher than comparable standard wines. Those biodynamic winemakers are converted and convinced that this approach to growing grapes and making wines leads to healthier and more disease-resistant vineyards and fruit, wines which are a better representation of their terroir, a healthier environment to raise their families all the while a positive contribution to environmental sustainability. Ann explains, “There’s one thing we have learned – amazing, vibrant wines come from grapes raised biodynamically.”

Ann is a child of the wine industry. Raised on a family vineyard in British Columbias’s Okanagan, she took her hands-on experience to University of British Columbia, where she completed a B.Sc. in Food Science. Over two decades, she has built an impressive reputation in the Canadian wine industry, winning numerous accolades from peers, a gold medal at the prestigious International Wine and Spirit Competition and was named Ontario Winemaker of the Year in 2004. Prior to her current role at Southbrook, she was winemaker at Cedar Creek Estate Winery in BC, then moved to Niagara taking the winemaking reins at Malivoire (featured in Savvy Selections in April 2009).  It was at Malivoire where she first started working with organic vineyards and grapes.

Ann has had extended her talent to many start up wineries as a consulting winemaker and continues to work with her family in their Okanagan vineyard. When asked how she came to organic and biodynamic viticulture and winemaking, “during my career ‘growing’ wine, I observed that conditions of the vintage predominated and revealed the unique aspects of the vineyard and terroir. It’s not so much about what I do as the winemaker, rather about the vineyard. This left me open to new and better ways of doing things.”

Ann found that by following biodynamic practices and principles, even in adverse and difficult vintages, the grape maintains its health and integrity, veraison (winespeak: ripening of the grapes) occurs at the appropriate time in the season and the grapes are healthy with “a substance and a character unique to their terroir.” The winemaking process begins with this substantial fruit, uses natural indigenous yeasts (which have consistently produced excellent fermentation), and minimizes additions. Through this experience, Ann has also found that following the natural rhythms of the biodynamic calendar optimizes many of the winemaking processes.

“The Southbrook property was purchased with a long-term view. We, and the vines, are setting our roots down. Well-situated vines are better able to derive their true character from a healthy soil. Organic and biodynamic culture create the environment. From this source, we can ‘grow’ a more unique and specific wine.”


 

 ~ SAVVY SOMMELIER TASTING NOTES ~

Fresh White 2009 VQA, $16.95

Organic and Demeter-certified biodynamic wine, Ann’s goal was to ‘produce a new and different wine’ – this has certainly been achieved!

 

Savvy Sommelier Tasting Notes:  Made with Vidal grapes, the color is tinged with a hint of apricot, and an expressive nose of sweet stone fruit and honey. The initial impact is of fresh peaches, apricots and pears, followed by bright tangy acidity—think juicy red grapefruit. The wine is light, appealing and has a refreshing mid-length finish.

 

Suggested Food Pairing: Best said by one of the Savvy Selections panelist, “Just lie in a hammock and sip away!” Or pair it with dishes featuring spring’s bounty—like the Risotto with Asparagus below.

Cellaring: No need to wait – drink this spring

 

Winemaker’ s Note: It has been noticed that if this wine is chilled at low temperature (in your fridge for a long time) “wine diamonds” may form. These are clear crystals that are in fact crystallized tartaric acid. They are natural and are not harmful if consumed. In fact, wine diamonds are often considered a sign of high quality. At Southbrook, we process our wine as minimally as possible in order to maintain flavour and balance. If this white wine stored at a temperature colder than during the winemaking process – diamonds may precipitate. Have diamonds in your bottle? Simply stand the bottle upright prior to drinking, allow the crystals to fall to the bottom and then decant and enjoy.

 

Cabernet Rose 2009 VQA, $18.95

Produced from a blend of Cabernet Franc, Merlot and Cabernet Sauvignon – a Bordeaux-style rosé! Grown in Southbrook’s organic and biodynamic certified vineyard, the grapes were fermented in stainless with indigenous yeast, with the wine produced primarily by the saignée method (winespeak: pronounced say-NAY, it is derived from the French verb ‘to bleed’. Referring to the process used to make rosé wines where red skinned grapes are left in a stainless steel vat for several hours. During this time, the grapes are naturally crushed by their own weight and a light red juice bleeds from the tank then collected to use for making rosé wine. The remaining grapes are often used to make red wine.)

 

Suggested Food Pairing:  This is another great wine to enjoy on its own with friends on the patio.  Or pair with a strawberry spinach salad – recipe below – grilled rainbow trout or light menu fare.

 

Cellaring: Designed to be enjoyed this spring and summer – it’s so appealing, we are confident that you will want to stock up on this wine for the summer season to come. Just call Debbie to arrange for additional bottles of this special rosé.


 

Triomphe Cabernet Merlot 2006 VQA $26.95

In traditional Bordeaux style, this blend is Cabernet Sauvignon, Merlot and Cabernet Franc. The grapes were harvested from the estate vineyard, which was in its second year of transition to organic certification. The wine was fermented in one-tonne totes and barrel aged for 16 months. In addition to this 2006 vintage, Southbrook also has available the 2001 and 2002 Triomphe Cabernet Merlot. With a collection of these three, you have a vertical (winespeak: same wine from different vintages). TIP: have a mini wine tasting – open them together to taste the difference in the vintages and ageing.

Savvy Sommelier Tasting Notes: Our Savvy Selections tasting panel was impressed with the balance and fine texture of this elegant wine. Deep red with a slight garnet hue, the wine was layered with aromas of dark fruit, spice and a whiff of cedar. It’s mid-weight and earthy with subtle flavours of currant, cherries and berries. Balanced with fresh acidity and supple tannins. The persistent finish displays fruit with pleasant notes of roasted peppers.

Suggested Food Pairing: Enjoy with lamb, beef (recipe below), or a fricassé of chicken in a red wine sauce.

Cellaring:  Drinking well now, this lovely blend has the structure to age for another 2-3 years.

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~


With Southbrook Fresh White…

Risotto with Asparagus
From LCBO’s Food & Drink Magazine
Serves 4-6

Ingredients
¼ cup butter, divided
2 cloves garlic, minced
1 ½ cup sliced asparagus
½ cup slivered red pepper
1 cup Arborio rice
½ cup dry white wine

4-6 cup chicken stock (approx.)
½ cup whipping cream

½ cup freshly grated Parmesan

2 Tbsp minced parsely, dill or basil

Freshly ground pepper

 

Method
Melt half of the butter in a large saucepan over medium heat. Stir in chopped garlic; sauté until softened. Stir in asparagus, red peppers; cook until vegetables are crisp-tender and still brightly colored. Transfer vegetable mixture to bowl. Set aside.

 

Add remaining butter to same pan. Add rice; stir to coat rice with butter. Cook two minutes. Add wine; cook and stir until wine is absorbed by rice. Add 1 cup stock; cook uncovered over medium heat, stirring often, until stock is absorbed. Continue to stir, adding stock 1 cup at a time, allowing each cup of stock to be absorbed by rice before adding the next cup. Cook and stir until rice is tender and mixture is creamy. This takes 30-40 minutes.   

 

Stir asparagus mixture into rice, along with remaining ingredients. Serve immediately.   

 

With Southbrook Cabernet Rosé….

Strawberry and Spinach Salad
From Cooking with BC Wine, Troy & Cheryl-Lynn Townsin
Serves 6-8

Ingredients
1 cup white or rosé wine
1/3 cup shallots
1/3 cup liquid honey
1 Tbsp raspberry vinegar
2 tsp Dijon mustard
¼ C vegetable oil
12 oz. fresh baby spinach
2 cup fresh strawberries, sliced
8 button mushrooms, sliced
Salt to taste

Method
In a small saucepan over medium heat, combine wine and shallots. Bring to a boil, then simmer for 12-15 minutes or until reduced to syrup-like consistency.  

Transfer wine mixture to a small bowl and whisk with honey, vinegar, mustard and salt. Slowly add the oil while you whisk until mixture is well-combined and thickened.  

 

In a large salad bowl combine the spinach, strawberries and mushrooms and toss with the dressing.

 

Serve with crusty bread and artisan cheeses.

 

With Southbrook Triomphe Cabernet Merlot…

Beef Filet and Rack of Lamb with Red Wine Sauce
Recipe adapted from Executive Chef Hector Diaz, Hilton Lac-Leamy
Serves 1-2

Ingredients
1 portion beef tenderloin, 6 oz.
1 portion rack of lamb (2 ribs)
Salt & pepper ground coarse
2 Tbsp + 4 Tbsp butter, divided
1 tsp shallots, chopped
½ cup red wine
½ cup cream (35%)
1 cup red wine
1 cup veal or beef stock

Method
Preheat oven to 375F.

Season meats with salt, coarse pepper. Melt 2 Tbsp butter in heavy frying pan and sear beef, lamb 2 minutes on each side. Remove meat from pan. Add shallots, briefly sauté, then add ½ cup wine and deglaze the pan, sautéing until liquid is almost completely evaporated.  

Add cream and reduce by half, then add red wine and reduce by half. Add stock, simmer to reduce liquid by half, then pass sauce through a sieve to remove any lumps, particles. While sauce is still hot, but not on the burner, add remaining butter 1 Tbsp at a time, whisking vigorously after each addition to complete the rich sauce.

 

Bake lamb 30 minutes, beef 20 minutes for medium rare, or to desired doneness. Serve with risotto and vegetables with the wine sauce drizzled on top. (You may wish to begin cooking the meat as you are finishing the sauce.)

 

  

 

Cheers & Enjoy this month’s Savvy Selections!

 

 

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