Posts Tagged ‘certified organic wine’

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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Jump into a new year with Frogpond Farm Winery

Posted by Susan

Thursday, January 7th, 2010
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Savvy Selections wine of the month club
Featuring Frogpond Farm Winery

Canada’s wineries delivered to your doorstep

 

With the increasing focus on fresh, local ingredients, the ‘100 Mile Diet’, and healthy food choices, what better way to launch into 2010 than with the wines of Frogpond Farm – Ontario’s only certified organic winery.  With a well-established reputation for well-made wines, Frogpond is leaping ahead with an expansion to their wine portfolio – new grape varieties from a newly purchased vineyard that has recently been certified organic.

 

Frogpond Farm is located on a quiet road near Niagara-on-the-Lake. Savvy Sommelier Susan Desjardins stopped in to visit with the enthusiastic owners, Jens Gemmrich and his wife Heike Koch. Heike recalls that she and Jens came to Niagara on a summer ‘holiday’ after Jen’s brother Martin bought property in Niagara to establish a grape nursery operation.  “I can remember helping graft grapevines in Martin’s basement”, recalls Heike.  Enchanted by Niagara, Jens came back for an extended stay to help his brother.  So began Jens’ dream of moving his family from Germany to Canada and establish his own winery.  Heike took some convincing but they eventually emigrated in 1994.

 

While working as a winemaker at a local winery, Jens kept his eye out for a farm that would suit his young family as well as fulfill his dream of his own vineyard and winery.  In 1997, he planted his first vines – Merlot and Cabernet Franc – on the 10-acre property. Soon afterwards, he planted Riesling – honouring his German roots.  With notions to break ground as a pioneer and commit his new business to both organic viticulture and viniculture is consistent with the couple’s commitment to their children, their terroir (property) and on a larger scale the environment.  With the release of their first vintage in 2001, they launched Frogpond Farm as a unique alternative for consumers seeking an organic choice among Canadian wines. We were proud to feature Frogpond Farm to Savvy Selections subscribers in 2006.

 

When Martin recently decided to stop farming, Jens and Heike had the opportunity to expand their business and production to include the new property named “Martin’s Vineyard”.  Since the land was already planted to vines, they began cultivating the property organically and in three years received organic certification. 

 

To get a taste of all of their hard work, we are delighted to feature wines from both properties:

·         2008 Vidal VQA

·         2007 Cabernet Franc VQA

·         2007 Cabernet/Merlot VQA

 

We hope you enjoy bringing in the New Year with these unique Savvy Selections.  Let us know how you enjoyed the Frogpond wines, as well as the recipes our Savvy Selections tasting panel picked to enjoy with the wines. 

 

Want more Frogpond wines? 
It is easy – simply call on us to arrange an order for you.
Heads up: the 2007 Cabernet/Merlot is in limited supply….it is anticipated to be gone by March.

  

Cheers & Enjoy!

– Debbie & Savvy Team



Frogpond Farm Winery
Presented by Sommelier Susan Desjardins


Jens and Heike are passionate and committed to their land as both grape growers and wine makers.  “As organic farmers, we’ve learned to move away from the approach of always being ‘in control’ of nature.  We consciously work on creating a healthy environment for the vines to flourish. With trust in nature and our patience, we have been awed by the ability of the natural environment to remedy imbalances and heal itself”, proudly explains Heike about their winery. 

 

At Frogpond Farms, they are pioneers and leaders of organic viticulture (winespeak: grape growing) and winemaking in Niagara. As their business has evolved over the years, they are pleasure to see other wineries in the region adopting organic practices.  Some wineries choose to proceed with certification while others simply use organic growing strategies to enhance the health of their vineyards.  Frogpond, however, is the only winery currently to vinify (winespeak: to make wine) its grapes organically.

 

What does being an organic winery mean?
There is a difference between wines made with organically grown grapes, and wine vinified organically with organically grown grapes.  The former wines are made with grapes grown following the principles of organic agriculture.  These include the use of only natural fertilizers (no synthetic herbicides, pesticides, fertilizers or chemicals of any kind), more labor intensive management, often including hand harvesting, and lower crop yields so the vines are not stressed.  In addition to using only organically grown grapes, the wines are vinified following very specific requirements defined by Canadian Organic Standards regulations.  The critical aspects of organic winemaking are:

– no synthetic additives, for instance in fining

– no genetically modified yeast, bacteria or enzymes

– restrictions in the levels of sulfites used to preserve the wine and then found in the completed wine

– use of only certain permitted substances in the winemaking process or for cleaning the winemaking facilities. 

 

For individuals who feel they may have a sensitivity or allergy to sulfur or to synthetic chemicals, organic wines are a great choice.

 

Confused yet!?!  As more ‘organic’ wine and food labels appear on the market, it’s often difficult to know what you are actually buying.  Certification is a provincial responsibility, so standards are not necessarily consistent across the country.  In Ontario, you want to look for products “certified organic” by an agency such as the Organic Crop Producers & Processors (OCPP) – which certifies Frogpond wines.  The Canadian Food Inspection Agency (CFIA) has stepped into the breach to some degree, establishing standards and requirements for wines sold across Canada.  To concur, Frogpond will be adopting the new CFIA designation on their labels. Look for this identity: biologigueCanadaorganic.

 

Always up for a challenge, Heike and Jens have expanded their organic winery business by tripling the size of their acreage under vine.  This allows them to broaden their portfolio of wines and enables them the ability to craft quite different styles of wine arising from the different terroir of their properties.  For instance, “Martin’s vineyard” has two definite sections. One area is composed of heavy clay soils and is situated near some thick bush that shelters the land and traps the heat in the summer. The soil keeps the vines in check, but the additional heat allows the fruit to ripen more and may possibly extend hang time (winemaker speak: ripening time on vine). In comparison, the other section comprises of lighter, sandier soils.  Here, the vine roots reach grow deep, drawing minerals into the grapes which, when vinified, create a vibrant, fruity and more elegant style of wine.  When you visit Frogpond Farm, sample the Cabernet Franc from the original vineyard and compare it to the wine made from Cab Franc grapes on the new property – they are remarkably different, although grown in the same appellation.

 

Want to try something completely unique?  You can even drink it before lunch!  Enjoy the same health benefits of red wines in the non-alcoholic, pure grape juice produced by Jen’s brother Martin Gemmrich at Niagara Juice Company.  Aptly named – Gesundheit (meaning good health) – can be ordered directly from Savvy Company.

 

As they say in Germany…Prost (Cheers)!


 

 ~ Savvy Sommelier Tasting Notes ~


Frogpond Farm Vidal VQA 2008, $12.00

Vidal is a grape varietal usually associated with Ontario’s famous ice wines.  This particular dry crisp white wine is produced from 5 year old vines grown on heavy clay in ‘Martin’s Vineyard’.  The soil structure helps keep the vines in check and fruit yields low and optimizing the fresh fruit flavors.  

This wine was just released in December – perfectly timed to be included in the Savvy Selections. Enjoy!

Savvy Sommelier Tasting Notes:  Pale gold, this bright wine has floral aromas and those of tree fruits (can you find yellow plums, peaches and ripe apple?). These fruit aromas carry through into the flavors, riding on a refreshing seam of acidity.  The finish is long, crisp and citrusy.

Suggested Food Pairing: This easy drinking wine will pair well with firm cheese, light appetizers, white fish, roast chicken or the Pork Chops with Herbes de Provence recipe Susan selected to enjoy with this wine.

Cellaring:  Made to enjoy now!


Frogpond Farm Cabernet Franc VQA 2007, $17.00

The grapes for this wine come from the lighter soils of Jens’ newly certified vineyard. Both this wine and the Cabernet/Merlot (the other Savvy Selections red wine) were aged in large oak casks, adding both body and flavor without overwhelming the aromas and flavour of the fruit. While visiting the winery, Susan found it interesting to compare the 2006 Cab Franc from Jens’ original vineyard side-by-side with a taste of this wine.  The 2006 vintage was more structured and robust, while Susan and the Savvy Selections tasting panel found the 2007 more fruity and delicate. 
Yin & Yang, perhaps!

Savvy Sommelier Tasting Notes:  A deep ruby red, the 2007 vintage beckons you with aromas of ripe berries, cherries, sweet spices and a hint of red licorice.  Medium-bodied, the wine balances sweet berries (raspberries and blackberries perhaps?) with fresh acidity and perceptible tannins.  It has a persistent finish with hints of toasty oak. Delicious! .  

Suggested Food Pairing:  This wine will pair well with chicken or veal dishes with a rich mushroom sauce or with roast salmon with autumn vegetables.

Cellaring: Drinking well now, the wine could cellar for a couple of years.


 

Frogpond Farm Cabernet Merlot VQA 2007 $16.00 (500ml)

From the outstanding 2007 vintage – considered by many winemakers as a Gift from Mother Nature – this red wine has been flying off the shelves at Frogpond Farm.  Susan wanted to make sure that there was enough of this wine for our Savvy Selections subscribers to enjoy!  Winning silver at the Royal Winter Fair, this blend of Cabernet Franc and Cabernet Merlot is from Jen’s original vineyard, where the combination of sandy loam underlaid with heavy clay produces a wine of complexity and structure. 

Savvy Sommelier Tasting Notes:  Our Savvy Selections tasting panel loved everything about this wine – the structure and its balance.  It’s opaque and inky appearance, plush fruit aromas with subtle hints of leaf and vanilla.  The bold flavors engulf the palate with tastes of blackberry, blackcurrant, dark fruit cake and cracked black pepper.  It is full bodied and velvety, with all the components in harmony on the long warm finish.  This wine has limited availability…if you want more, be sure to call on us to help you stock up!

Suggested Food Pairing: Enjoy with grilled fillet mignon with pan-fried mushrooms, charcuterie, or the Beef Fondue recipe that we offer on the following pages.

Cellaring: You will definitely want to taste this wine now to determine if you want additional bottles to cellar for another 3-5 years.

 

~ Recipes to enjoy with your Savvy Selections ~


With Frogpond Farm Vidal…

Pork Chops with Herbes de Provence
From Call of the Flame, ATCO Blue Flame Kitchen
Serves 4

Ingredients
¼ C fresh lemon juice
2 Tbsp olive oil
2 Tbsp finely chopped green onion or shallot
1 Tbsp honey
1 tsp finely grated lemon zest
2 tbsp herbes de Provence, crumbled
¼ tsp salt
4 thick boneless pork loin chops

Method

1.      To prepare marinade, combine all ingredients except pork in a heavy zip-lock plastic bag.  Add pork and squeeze bag to coat pork with marinade; seal bag.  Let stand for 30 minutes.   

 

2.      Remove pork from marinade; discard marinade.  Grill pork over low heat on natural gas BBQ until done, about 20-25 minutes for ¾” thick chops.

 

3.      This recipe can also be made with pork tenderloin, which may be grilled or oven roasted.   

 

With Frogpond Farm Cabernet Franc….

Fragrant Chicken with Mushrooms
From The Globe and Mail, Lucy Waverman
Serves 4-6

Ingredients
8 boneless, skinless chicken thighs
3 Tbsp flour, seasoned with salt & pepper
2 Tbsp olive oil
2-4 cloves garlic, peeled & chopped
½ C carrots, chopped
1 onion, chopped
½ tsp dried thyme
1 bay leaf

1 1” piece of orange peel
1-2 C dry red wine
1 C chicken stock
1 Tbsp tomato paste
2 Tbsp brandy (optional)
1 8 oz. package cremini mushrooms, sliced and sautéed in butter or olive oil
2 Tbsp chopped parsley

 

Method

1.   Trim fat from chicken & coat lightly with seasoned flour.  Heat oil in large skillet on medium heat.  Add chicken & fry 3-5 minutes each side or until golden.  Remove from skillet.  

 

2.   Add onion, carrot & fry until onions begin to turn color, about 3 minutes.  Then add garlic, stir in thyme, bay leaf & orange peel.  

 

3.   Add wine, stock, tomato paste & brandy to skillet.  Bring to boil & cook 3 minutes.  Return chicken to skillet.  Cover & simmer gently 20 minutes.  Add mushrooms & cook 5-10 minutes longer, until juices run clear.

 

4.   Remove chicken & veggies.  Raise heat to high and reduce stock for 3-5 minutes or until slightly thickened.  Season as desired with salt & pepper & pour over chicken.  Garnish with parsley. (Depending upon how much wine used, you may not have to reduce the stock.)

 

With Frogpond Farm Cabernet/Merlot…

Heart Warming Beef Fondue

Recipe from the kitchen of Savvy Sommelier Debbie Trenholm

Serves 4-6

Ingredients

1 Tbsp olive oil
1 onion, chopped
1 C fennel, chopped (optional)

3 cloves garlic, chopped or pressed

5 C beef stock

2 C dry red wine

2 bay leaves

1/16 tsp powdered saffron (2-3 strands)

 

Suggested items to dip into the fondue:

Thinly sliced beef tenderloin, or fondue beef (ask your butcher for this cut), pre-cooked sausage cut into pieces, assorted mushrooms, green onions halved lengthwise, strips of red, green and/or yellow pepper cut lengthwise

Method

1.  In 3 quart sauce pan over medium-high heat, heat olive oil, then sautée onion, fennel and garlic until onion is soft.  

2.  Add broth, red wine, bay leaves and saffron.  Reduce heat, cover and simmer until vegetables are soft, about 15 minutes.  (Broth can be made the day before, covered and stored in the refrigerator).

 

3.  Add broth to the fondue pot, warm, and then spear beef on fondue fork, hold in broth for 2-3 minutes depending upon desired doneness.  Do the same with other dipping ingredients.

 

4.  Serve with crusty bread (another great dipping item).  Remaining broth can become tomorrow’s hearty soup – simply add cooked rice, lentils and more vegetables. 

 

 

 

 

Cheers & Enjoy this month’s Savvy Selections!

 

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