Posts Tagged ‘Creekside Estates Rosé’

The Rosé Report – June 2019

Posted by Ophelia Bradly

Friday, June 21st, 2019
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~ The Rosé Report ~
June 2019 Edition

Finally, the sun is out and we’ve stopped talking about the long winter we endured! Enjoy every moment of sunshine this summer on your deck or dock with a glass of Rosé wine in hand. 

Again, this month, our team of Savvy Sommeliers have done the ‘tough work’.  We’ve been sipping & sampling the latest Rosé wines made across Ontario & have hand-picked the ones to be featured in the June assortment. 

It’s time to get your corkscrew & wine glasses ready to Clink & Drink Pink!

In this month’s Bouquet of Rosés, you will find:

Closson Chase Winery Rosé VQA 2018from Prince Edward County
Creekside Estate Winery Rosés VQA 2017from Niagara
Di Profio Estate Wines Gamay RoséVQA 2017from Niagara
Di Profio Estate Wines Sparkling Rosie VQA 2016from Niagara
GreenLane Estate Winery RoséVQA 2017from Niagara
Queenston Mile Vineyard Pinot Noir Rosé VQA 2017 from Niagara

Several of these Rosés have just been released & you are the first to enjoy them!  And the coolest part…the bottles that you have in your hands are not available at the LCBO, rather they came straight from the winemaker to you. 

To help you enjoy the wines, our Savvy Sommeliers have shared their tasting notes along with food pairing tips and our favorite recipes to serve with Rosés.

At any time during the summer, if you would like to order additional bottles of your favorite Rosés or other hard-to-find Ontario wines (we do craft ciders & artisan cheeses too!), call me at 613-SAVVYCO (613-728-8926) or debbie@savvycompany.ca.

I’ll be happy to arrange a special delivery for you.

Here’s to summer weather!

Debbie & the Savvy Team
613-SAVVYCO (613-728-8926)
debbie@savvycompany.ca

PS: Show us how you like to enjoy these Rosé wines. Post a picture on Instagram & tag us! @SavvyCompanyInc #RoséAllDay

In this Bouquet of Rosés, you will find…

Closson Chase Winery Rosé VQA 2018

$21.95
Prince Edward County

Closson Chase is one of the first wineries to break ground in The County when farmers fields were transforming into vineyards.  Focused on creating the best Pinot Noir & Chardonnay wines with County grown grapes, our Sommeliers were super keen to showcase the newly released wine with you.

Winemaker’s Tasting Notes: Delightful aromas of floral, cedar and red fruit fill the glass. The mouth is round and soft with hints of dried herbs and underripe strawberry. This fresh acidity has a slight salty taste that leads to a long finish.

Suggested Food Pairing: Pair with young cheeses, cured meats and lightly pickled vegetables…another words a picnic!

Creekside Estate Winery Rosé VQA 2017

$15.95
Niagara

Heading to Niagara this summer? Be sure to visit Creekside around lunchtime to enjoy a meal on their deck overlooking the vineyards…you may never leave!

Savvy Sommelier Tasting Notes: Bright neon pink in colour with gorgeous aromas of wild strawberries, flowers & green apple that follows into the taste. This crowd-pleasing wine is juicy yet dry. Medium bodied and well balanced with refreshing acidity… It is summer in a glass.

Suggested Food Pairing: You can’t go wrong with this wine. The colour, the bouquet & the taste… It’s a versatile wine that can be served chilled on its own or with any of the creations in our Rosé Recipe Box. Be sure to have a batch of the Rosemary & Mayo condiment in the fridge in case you feel the urge coming on to crack open this bottle of wine as the sunsets.

Di Profio Estate Wines Gamay Rosé VQA 2017

$18.95
Niagara

Gamay is best known as the grape of Beaujolais Nouveau, but it has a growing reputation as a true Ontario wine star! Thriving in Niagara’s cool climate, Gamay balances bright, fruity cherry and raspberry notes with lively acidity.

Savvy Sommelier Tasting Notes: There’s an explosion of red currants when you sip this, tempered with great minerality, orange blossom, and pomegranate. At 13 % alcohol by volume, it’s medium-bodied and has a hint of sweetness. It’s a big, complex rosé that’s ready for the dinner table.

Suggested Food Pairing: This will stand up to spicy food, such as Mexican food or red curry lentils.

Di Profio Estate Wines Sparkling Rosie VQA 2016

$28.95
Niagara

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: 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. It is rare to find a sparkling wine made with Gamay grapes – enjoy!

Food Pairing Suggestions: When our Savvy Sommelier Debbie visited the winery, Joe was busy hand labeling the Rosie bottles…while watching the news!  Intrigued, Joe gave her a bottle to enjoy on her summer holidays. The sample bottle was tucked away in her suitcase, then popped 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!

GreenLane Estate Winery Rosé VQA 2017

$17.95
Niagara

Greenlane is another hidden gem in Niagara.  Often overlooked, the wines that are made here are worth stopping in.  We were thrilled to get the last couple of cases of this wine to share with you…and if the timing is right, you’ll get a bottle of the 2018 vintage in a Rosé 6-pack next month.

Savvy Sommelier Tasting Notes: There is no disputing this Rosé wine – it has classic aromas & tastes of red berries, watermelon with a splash of rhubarb in the taste.  Our Sommeliers prefer dry crisp Rosé wines – and this one fits the bill.

Queenston Mile Vineyard Pinot Noir Rosé VQA 2017

$30
Niagara

Just opened in January, this is the sister winery to Creekside.  Chris MacDonald is the winemaker at both wineries showing his winemaking talent with different styles and grape varieties.

Savvy Sommelier Tasting Notes: This is the first Rosé made under the Queenston Mile label.  A premium Rosé that has outstanding aromas of strawberries, citrus (do you smell mandarin?) with some acidity that ‘tastes like more’ remarked Savvy Sommelier Debbie.

Suggested Food Pairing: This would be delicious with BBQed salmon, shrimp or spinach & strawberry salad.

~ Rosé Recipe Box ~

A Summer BBQ favorite to enjoy with Rosé wines

Homemade Condiments

Our Savvy Team offer some of their go-to condiments to enjoy with your next midweek feast burgers – beef, chicken, turkey or veggie!

Condiment #1: Tomato Jam

From Martha Stewart
Makes 1 ½ cups

A blend of tomatoes and spices.  “I make a jar and keep it in my refrigerator all summer to add pizazz to BBQed burgers, pork chops or even salmon” shares Savvy Team member Karen Wright.

Ingredients

1 tablespoon extra virgin olive oil
2 small cloves garlic, minced
1 piece ginger, peeled and minced (1 tablespoon)
1 small red onion, peeled and finely diced
1 can (28 ounces) plum tomatoes
1/2 cup red-wine vinegar
1/4 cup honey
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
Pinch of ground cloves
2 cinnamon sticks
2 star anise

Method

1.  In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and sauté until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
2.  Simmer, stirring occasionally, until tomatoes have dissolved, and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refrigerator for up to 2 weeks.

Condiment #2: French Fig Olive Tapenade

From Simple Nourished Living
Makes 1 ½ cups

The addition of figs in this version takes the classic tapenade to a heightened state of wonderful. The figs and olives strike a lovely balance of savory and sweet.

“It’s super simple and can be made whenever you want something a little different on your grilled goodies,” shares Debbie.

Ingredients

5 cups pitted brined cured olives
1 large clove garlic
8 dried black figs, stemmed
1 tablespoon capers, drained
1 small bunch mint, stemmed (about 3 large tablespoons)
2 anchovy fillets (optional)

2 tablespoons olive oil

Method

1.  Place all ingredients except olive oil in a food processor and pulse to form a chunky puree.
2.  Add the olive oil and pulse until it forms a smooth mass.
3.  It is best to make this tapenade at least one day before you intend to serve it which allows the flavors to meld and develop.

Additions & Variations

The texture of the tapenade is totally up to you! Buzz in a food processor for a finer texture, or chop it by hand for a chunkier version if you prefer.
No mint?  Omit it.
Other herbs?  1 teaspoon minced fresh rosemary or thyme
Sweeter?  Add 1 – 2 tablespoons balsamic vinegar
Zestier?  Add 1-2 tablespoons fresh lemon juice and/or 1-2 teaspoons Dijon mustard

Condiment #3: Herb Mayonnaise

From the kitchen of Shirley Roy – member of the Savvy Team.
Photo credit: www.taste.com.au.

Ingredients

Salt & pepper
Mayonnaise
Various fresh herbs from your garden:

  • Parsley
  • Chives
  • Dill
  • Oregano
  • Thyme
  • Basil

Method

1.  Add 2 ½ tbsp chopped fresh herbs plus salt and pepper to 1/2 cup mayonnaise. Try a mixture of herbs such as parsley, chives, dill, oregano, thyme, basil. Alternatively, just focus on one herb like dill.
2.  Add a ½ tsp of lemon juice and blend well.

Condiment #4: Sriracha Mayonnaise

Another from Shirley’s kitchen. 
Photo credit: www.HealthNutNation.com.

Ingredients

2 tsp of Sriracha
1 tsp of lime juice
1/8 tsp light soy sauce
¼ cup of mayonnaise

Method

Mix all together gently & enjoy!  This is best served immediately or refrigerated.

Why not have your fridge full of Rosé wines all summer?

Always have refreshing Rosé wines on hand this summer!  To order additional bottles of your new found favorite Rosés from this assortment OR to receive next month’s assortment (we are calling them Deck Party Packs), call your friends at Savvy on 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose.

The July assortment of wines will have a completely different selection of hard-to-find Rosé wines including:

Foreign Affair Amarosé VQA 2018 from Niagara
KIN Pinot Noir Rosé VQA 2018 from the Ottawa Valley
Morandin Estates Cold Creek Rosé 2018 – from Prince Edward County
Redstone Winery Rosé VQA 2017 – from Niagara
Southbrook Triomphe Cabernet Franc Rosé VQA 2017 from Niagara-on-the-Lake
Tawse Spark Rosé VQA 2016 from Niagara

Price for July’s assortment:

$130 for 6 bottles
~ OR ~
$260 for 12 bottles (2 of each of the featured wines). 

Deadline to order July’s parcel is Sunday, June 7th.  

Call the Savvy Team on 613-SAVVYCO (728-8926) or order online www.savvycompany.ca/rose.

Cheers & Enjoy your summer!

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Clink & Drink Pink! The Rosé Report

Posted by Bethany

Friday, May 20th, 2016
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Anyone else feeling like they’ve had enough of Sprinter (spring + winter) yet? It was a chilly start to the season, but at long last the flowers are in bloom. And we have the best ones picked out just for you: back again for a third year, we are delivering to you a Bouquet of Rosés!bouquet-of-roses

These blushing beauties are all set for spring or summer sipping, whether it’s out in the garden, on the deck or brunching with friends.

Our Savvy Sommeliers have offered up their tasting notes along with some pairing tips and recipes to help you enjoy each wine to its fullest:


– Devil’s Wishbone Pinot Gris Rosé 
– stunning!
– Casa-Dea Estates Rosé – Memories of Lily of the Valley (the official flower of May!)
– Creekside Estates Rosé – perfect for a picnic
– Good Earth Food & Wine Rosé – spring time in a glass!
– Huff Estates Cuvée Janine – A pretty sparkling wine perfect for your next grand affair
– Tawse Growers Blend Rosé – a classic crisp Rosé you’d think its from France

 

Each Bouquet of Rosés is EXTRA special.  None of the wines are available at the LCBO. If you would like to order additional bottles or other hard-to-find Ontario wines (we do craft beers too!), call the Savvy Team at 613-SAVVYCO (613-728-8926) or cheers@savvycompany.ca

 

 

In this Bouquet of Rosés you will find…

~ Tasting notes by Savvy Sommelier, Bethany Harpur ~

 

Casa Dea Cabernet Franc RoseCasa-Dea Estates Winery Cabernet Franc Rosé VQA 2015

$15.95
Prince Edward County

Care for a round of bocce? If you’re travelling to The County this spring, stop by Casa-Dea and try out this Italian version of lawn bowling on a hand-crafted pitch right beside the vineyards. Made even better with a cool glass of winemaker Paul Battilana’s Rosé.

Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches and lily of the valley, with subtle hints of fresh herbs. Silky texture balanced out with measured acidity and a lengthy finish.

Suggested Food Pairing: Try with Baked Brie & Strawberry Mint Topping – recipe to follow

 

Creekside Cabernet Rose 2014Creekside Estate Winery Cabernet Rosé VQA 2015

$14.95
Beamsville Bench (aka Niagara Escarpment)

Made from 100% Cabernet Sauvignon that was left on the skins for three days before being pressed, this patio pleaser is big, bursting with fruit and ready to enjoy while you kick back and watch the hummingbirds. (Careful though, with a rosé this pink, the hummingbirds might think it’s for them!).

Savvy Sommelier Tasting Notes: Deep blush bordering on red ruby; complex aromas of red currant, cranberry and Twizzlers (yes! That is what our Sommeliers remarked during the tasting panel). Smooth texture with enough oomph and suggestion of tannin to have staying power; finishes dry, with subtle notes of tart strawberries.

Suggested Food Pairing: This is definitely a wine that would be lovely served with roasted duck, turkey or BBQed chicken. As having a turkey feast is not that typical in the heat of the summer, Savvy Sommelier Debbie shares her Mom’s recipe for Turkey Balls to serve as an appetizers, in a picnic or just to have in the freezer on hand for a quick meal.

 

Devil’s Wishbone Winery Pinot Gris Rosé VQA 2015 original_227656-devils-wishbone-winery-pinot-gris-rose-2015-bottle-1461510859

Savvy Special: $19 (reg $22)
Prince Edward County

Look at a map of The County & you’ll see the distinctive wishbone shape where the Bay of Quinte and Adolphus Reach meet at Picton. The “devil” part of this winery’s name comes from the poor soil quality in the area, where early settlers found it nearly impossible to grow anything. Winery owner Paul Gallagher researched that the clay and limestone mixed soil is perfect for growing vines.

Savvy Sommelier Tasting Notes: A colour that reminded all of our Sommeliers of a Ballerina-tutu (!) with an airy nose of fuzzy peaches, wild strawberries and maple sap. Slightly off-dry and juicy with a pleasant, late-spring feel. Absolutely delicious!

Suggested Food Pairing: This wine has a hint of sweetness that will sing alongside a Caramelized Onion Tart like the recipe on the following pages

 


The Good Earth Rose 2014Good Earth Food & Wine Company The Good Wine Rosé VQA 2015

$17.95
Twenty Valley (Niagara)

You’ll know you’ve found the right place when you see the giant fork standing among the vines at Good Earth. And it may not even be big enough, if you want to try everything: enjoy a meal at the bistro amongst the vineyard or take part in a cooking class – life is good!

Savvy Sommelier Tasting Notes: This delicate, petal-soft wine is spring & summer in a glass. The rose water aromatics bring baklava or Turkish delight to mind, while fresh, sweet red berries and crisp acidity balance out every sip.

Suggested Food Pairing: Serve it up with proscuitto-wrapped melon bites or the Grilled Watermelon and Shrimp Salad (recipe follows)

 

Cuvee JanineHuff Estates ‘Cuvee Janine’ 2011 Sparkling Rosé

Savvy Special: $25 (reg $30)
Prince Edward County

Huff Estates not only offers a spectacular range of wines, but is also home to the Oeno Gallery, a showcase of intriguing works from local and international artists. Mark my words, the outdoor sculpture garden will amaze you.

Savvy Sommelier Tasting Notes: Named for winery owner Lanny Huff’s daughter, this 100% Pinot Noir-based sparkler shines with a glowing peach hue; on the nose, pink grapefruit, brioche and tangerine. Mineral-driven, almost smoky, with crisp acidity, a fine mousse and delicate fruit with notes of rhubarb. Elegant celebration wine, in a classic méthode traditionelle style (winespeak: made using the same technique for making French Champagne where the 2nd fermentation takes place in the bottle until ready).

Suggested Food Pairing: Brunch! Think smoked salmon, eggs Benedict, waffles with raspberry coulis. Also a great match with sushi.

 

Tawse 2013 Growers Blend RoseTawse Winery Grower’s Blend  Rosé VQA 2015

Savvy Special: $18.95  (reg $19.95)
Twenty Valley (aka Niagara Escarpment)

Every year, the vineyards on the lower slopes of the Niagara Escarpment come alive with song with the Summer Solstice Concert at Tawse.

Savvy Sommelier Tasting Notes: Candy-apple and grapefruit ruby red, with earthy scents of rhubarb and tinned mandarins. This is a full-bodied wine with lots of character and superbly food-friendly.

Suggested Food Pairing: Think salty and savoury: how about charcuterie and cheese plate featuring Cows Creamery Appletree Smoked Cheddar from our Savvy Cool Curds artisan cheese-o-month-club. This wine will also be delicious with BBQed chicken, pulled pork or ribs.

 

 

~ Rosé Recipe Box ~

Spring & Summer time favorites enjoy with your Bouquet of Rosés

 

Baked Brie with Strawberry Mint Topping

The Complete Canadian Living Cookbook
Makes 10 to 15 servings
Photo credit: DairySpot.com

Baked Brie with strawberry toppingIngredients

1 round (8oz/250g) Brie cheese
1/2 cup (125mL) chopped strawberries
2 Tbsp (30 mL) white wine (rosé would be best!)
1 Tbsp (15 mL) chopped fresh mint
1 Tbsp (15 mL) chopped & roasted nuts – for garnish (optional) 

Method

In bowl, combine strawberries, wine and mint. (Make-ahead tip: cover and refrigerate for up to 8 hours.)

Place Brie on baking sheet; spread with topping.

Bake in 350ºF (180ºC) oven for 5 to 10 minutes or until cheese is softened.

To garnish, sprinkle with nuts (optional)

Serve with warm, sliced baguette or crackers.

 

Caramelized Onion Tart

From Smitten Kitchen, smittenkitchen.com
Makes 10 servings 

Ingredients

Caramelized onion tart1 deep dish pie shell (store-bought, or make your own)
1 1/2 pounds yellow onions (about 4 medium), halved and thinly sliced
1 Tbsp butter
1 Tbsp olive oil
Scant ½ tsp table salt
Pinch sugar
1 cup low-sodium beef, veal or mushroom stock/broth
2 tsp cognac, brandy or vermouth (optional)
Freshly ground black pepper
½ cup grated Gruyere, Comte or Swiss cheese
1 large egg
½ cup heavy cream (half-and-half and milk work too, but cream tastes best)

Method

Melt the butter and olive oil together in a large skillet over medium heat. Add the onions to the pan, toss them gently with the butter and oil, reduce heat to medium-low and cover. Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar and sauté without the lid for about 10 to 15 minutes, until the onions are fully caramelized and have taken on a deep golden colour.

Pour in cognac, if using it, and the stock, then turn the heat all the way up and scrape up any brown bits stuck to the pan. Simmer the mixture until the broth nearly completely disappears, about 5 to 10 minutes. Adjust the salt, if needed, and season with freshly ground black pepper. Let cool until lukewarm.

You can hasten this process by spreading the onions out on a plate in the fridge, or even faster, in the freezer. In a medium bowl, beat the egg and cream together. Gently stir in the lukewarm onions into the custard.

Heat oven to 400 degrees.

Fill prepared tart shell with onion-egg mixture. Ideally, this will bring your filling level to 1/4-inch from the top, however, variances in shells, pans, pan sizes and even onion volume might lead you to have a lower fill line. You can beat another egg with cream together and pour it in until it reaches that 1/4-inch-from-top line if you wish.

Sprinkle cheese over custard and bake 25 to 30 minutes, or until a sharp knife inserted into the filling and turned slightly releases no wet egg mixture. Serve hot or warm, with a big green salad.

Grilled Watermelon and Shrimp Salad

From Savoury Image
Serves 4

Ingredients

May report - watermelon salad1 small watermelon, skin removed, cut into 1-inch thick wheels
¼ cup olive oil
2 Tbsp  olive oil for grilling
1 cucumber, sliced to 1/4-inch rounds (refrigerate to keep cold)
½ cup chopped fresh mint leaves
¼ cup lime juice
2 tsp salt
12-20 large shrimp or prawns, peeled and deveined
¼ cup pumpkin seeds, toasted

Method

Preheat BBQ or grill pan to high.

Brush the watermelon lightly with olive oil to prevent sticking. Lay the slices directly on the grill racks and grill for 2 to 3 minutes. The slices should be easily lifted from the grill. Turn them over and grill on the other side for 2 to 3 minutes. Lightly salt then remove them from the grill and cut into 1 inch sized chunks.

In a large bowl gently toss the warm watermelon with the cold cucumber, mint, lime juice and salt and the 1/4 cup olive oil.

Lightly brush the shrimp with olive oil and grill for 30 seconds per side or until they turn pink or red. Divide the salad between 4 serving plates, top with the shrimp and sprinkle with pumpkin seeds.

 

Turkey Meatballs with Creamy Lemon Pasta

Original recipe & photo credits: Jessica Alba
www.marthastewart.com

Ingredients

Turkey meatballs2 lbs ground turkey
1 cup bread crumbs (Japanese Panko crumbs are ideal)
1/4 cup carrots, shredded
1/4 cup onion, shredded
1/4 cup zucchini, shredded large eggs
2 Tbsp Italian seasoning
1 Tbsp sea salt
2 Tbsp olive oil
¾ cup low sodium chicken stock
Your favorite pasta
1/3 to ½ cup goat cheese to
½ of white or rosé wine
Zest & Juice of 1 lemon 

Method

 In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Add ½ cup chicken broth, cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

In a separate pot, cook your favorite pasta. Once al dante, drain the water & place pasta back into the pot on low heat.  Crumble in goat cheese & stir until melted.  To help the melting, add white wine periodically until a creamy consistency similar to cream sauce that coats the pasta.

To finish the sauce, squeeze the juice of one lemon into the sauce, toss in zest & gently stir.  Plate with a mound of pasta topped with turkey meatballs. 

 

Have your fridge full of Rosé wines all summer long…

Always have refreshing Rosé wines on hand this summer.  To order additional bottles of your new found favorite Rosés from this assortment OR to receive a Bouquet of Rosés next month, by calling the Savvy Team on 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose.

The June Bouquet of Rosés will have a completely different selection of hard-to-find Rosé wines including:

Château des Charmes Sparkling Rosé, Niagara-on-the-Lake
Château des Charmes Cuvée André Rosé, Niagara-on-the-Lake
Kacaba Vineyard Rebecca Rosé, Beamsville Bench (Niagara Escarpment)
Pondview Estates Cabernet Franc Rosé, Niagara-on-the-Lake
Redstone Estate Rosé, Beamsville Bench (Niagara Escarpment)
Traynor Family Winery & Vineyard Rosé, Prince Edward County

To order the June Bouquet of Rosés, call the Savvy Team on 613-SAVVYCO (728-8926) or online at www.savvycompany.ca/rose 

Cheers & Enjoy your summer!

 

 

 

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