Posts Tagged ‘Derek Barnett’

20 Questions: The ‘dirt’ on Derek Barnett

Posted by Debbie

Monday, February 5th, 2018
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All of us in the Savvy Team have been long-time fans of Derek Barnett. We were gung-ho to do our part when he launched his Meldville Wines by featuring Derek’s wines in Savvy Selections in July 2016. Since then, the wines and Derek as a new business owner have shone. The story about the winery in the beginning is the same! So, I asked Derek “20 Questions” about his career as a winemaker and threw in some personal ditties to get some ‘dirt’ on the man Derek Barnett. “But I don’t enjoy talking about myself”, said Derek. Here he is with the spotlight shining directly on him.

1. What do you take in your morning coffee or tea? Coffee is black, no sugar. Tea is milk, no sugar

2. What drink would you like right this minute? Malt Whiskey – it is 11pm right now afterall!

3. When you were 10, what did you want to be when you grew up? Always wanted to be a farmer – just like both of my grandfathers.

4. What was the very first winery that you ever visited? I have to think it was Stoney Ridge in Beamsville (Niagara).

5. What wine got you hooked? Oh my, I need two!! German Riesling – Jos.Jos. Prum Graacher Himmelreich 1976. Later on, it was Cloudy Bay Sauvignon Blanc

6. Take a few minutes and jot down the path to becoming the winemaker you are today: Winemaking started for me at Southbrook Winery back in 1991 when it was located in Maple, sourcing fruit from Niagara Vineyards. In 2001 my wife Judith and I, moved to Niagara to begin Lailey Vineyard with Donna and David Lailey, Tonya Lailey and Yves Starrveld. Making small batch wines from the 23 acre vineyard that eventually was planted with 15 different vinifera grape varieties. In 2015, Lailey Vineyard and the winery were sold. Soon after, Judith and I started Meldville Wines, a virtual winery working from Legends Estate Winery in Beamsville – still making small batch wines from just a few less grape varieties!!

7. What is your winemaking style in 3 words: Rich balanced wines

8. Do you have music playing in the cellar while you work? No Music – can’t hear the wines talking!

9. Favorite thing about the local wine industry: I love it all. We are making great wines so getting together to taste and chat is pretty special.

10. Favorite thing about growing grapes: That answer is easy. Got to love the awakening in the vineyard each and every spring and looking forward to what is ahead.

11. What part of winemaking are you always trying new things? For me, it is always the fermentation

12. What is the unglamorous thing about winemaking? Getting in the tanks for remove the tartrates, getting in the press to scrub it clean at the end of the day……

13. Who have been your mentors throughout your winemaking career: There have been many people who have helped get me to where I am today, but none more than Bill Redelmeier – founder of Southbrook Vineyard.

14. What about personal mentors? That would be my brother Malcolm

15. What wine region do you want to visit next? Oregon

16. One surprising thing that I’m really good at: Winemaking! – he says with a giggle (photo credit: winesinniagara.ca)

17. When is your birthday (no year required!): Feb 20

18. My Birthday “Favorite Meal”: Risotto

19. What do you like to do when in you are not making wine? Golf. Long walks with my camera and bike rides with my wife Judith

And now for Question #20….

Since you are lucky to live & work in 2 wine regions – Niagara and The County – what are 2 of your favorite places that you’d recommend to take a break from tasting and touring to do? You know…the ‘local inside scoop’ 

In Niagara – I love to visit lock 3 of the Welland Canal – check the museum, soak up some history and watch the freighters going up and down the canal. The other place to get off the beaten track for a while is the DeCew Falls. Oh and if you are still thirsty – many local breweries with great patios.

In PEC – I don’t have a lot of time to when I’m in the County to explore but I love going to Lake on the Mountain – Lots to do (good beer and food), some great walks and almost always quiet.

 

 

Introducing…

Meldville Wines
By Savvy Sommelier Monique Sosa

July 2016

Derek has been a hands-on winemaker throughout his entire career since arriving in Canada. With the sale of Lailey Vineyards where he was one of the founding partners & long time head winemaker, sparked the new beginning in his life – the decision to start crafting wines under his very own label!

As he was getting ready to launch his virtual winery, Savvy Sommelier – Monique Sosa, caught up to Derek for August 2016 Savvy Selections feature. She taps into what motivates Derek, his pursuit to owning and operating his own winery, and of course, enjoy the inaugural release of Meldville wines. So here is her interview with Derek…

…who is Derek Barnett after all?

“Wow! I really dislike talking about myself.” After we both nervously chuckled, the ice cracked and Derek came to admit that he is simply a guy who loves to drink wine and loves being a winemaker.

“I feel lucky to have the opportunity to do what I do for work every day and I simply enjoy making wines for people who love to drink wine.”

Derek hails from a deep background in agriculture. Both his grandparents owned farms in rural central England where his first job in the business was milking cows. When Derek immigrated to Canada, he worked as a dairy farmer at Don Head Farms, north of Toronto. During the 1980s, Derek was proactive in the evolution of Don Head Farms from dairy farming to a thriving fresh local produce hub. By the early 1990s, as appreciation for local gourmet foods and fine wine spiked amongst Derek and his colleagues in the Greater Toronto Area, the owners of Don Head Farms seized the opportunity to obtain a license to operate a boutique winery. They sought to source the finest grapes from key quality producers in the Niagara Escarpment with Derek as their winemaker. In 1991, the doors to their winery – Southbrook Winery – opened with a small but proud inventory of 2000 cases of wine.

Visualizing what became the first breaths of Derek’s dream career path, I asked him if it was challenging for him to take on such a role? “Not really,” he responded. Derek is proud to admit that he nurtured his craftsmanship on the job. He may not have been educationally trained but he enjoyed drinking wine, he had a trusted palate, and he understood how to make table wine that people enjoyed drinking. Vintage after vintage, as his skills and reputation expanded, while Derek recognized that being a winemaker meant far beyond just turning grape juice into wine. He recognized that being a standout winemaker included growing grapes, making wine with those grapes, and successfully selling the wine made from those grapes. “To achieve these goals, you need to connect with people,” explained Derek.

“Understanding consumers, what they like and how to connect with them is what motivates a winemaker to make great wines.”

Welcome to Meldville Wines…

With several decades of experience in winemaking at Southbrook Winery and Lailey Vineyards – and currently Karlo Estates in Prince Edward County – Derek came face to face with another career first, owning and operating his own virtual winery.

Meldville was the name of his family homestead in Swinford, England. It was coined by his family from combining the first initials in each of their names:
• M for Malcolm (Derek’s brother)
• E for Edward (Derek’s father)
• L for Lucy (Derek’s mother)
• D for Derek

Ever since Derek committed this name to his imaginary winery, it became a constant twinkle in his eye.

What finally sealed the deal? “Well, after Lailey, I felt like it was too soon for me to retire. Suddenly, with an abundance of free time that fell on my plate, I thought to myself, there’s no time like the present,” Derek explained.

At present, Meldville Wines is a virtual winery producing wines under the license of Legends Estate Winery. The three grape varietals in this inaugural release are sourced from the Lincoln Lakeshore sub-appellation in the Niagara Escarpment. Derek chose to work with Chardonnay, Sauvignon Blanc and Cabernet France because he finds these wines to be very textural, flavourful and showcases attractive levels of acidity. Derek has had experience working with Legends Estate Winery during his years as the head winemaker at Lailey and he appreciates that he still has the support of his community and the opportunity to continue to work with such fine fruit.

What’s on the bottle?

Something to note about the wine, are the stories behind the labels. The front and back labels both depict symbols that are important to the conceptualization of Meldville Wines. The layout of the front label depicts the first page of the first edition of the Meldville Wines story. The symbolism behind the skeleton key represents an invitation to unlock a little bit of Derek into your glass. On the back label, you will find a photo of what once was the Meldville homestead in England. Altogether, it is a unique welcome symbolizing the inaugural release of Meldville wines.

This is just the beginning. Derek has many plans and ideas for his winery. Some that include plans to expand his portfolio of grapes to include Pinot Noir and Riesling. He also loves working with small lot vineyards so we can definitely expect to find rare reserve releases in the future as well.

So, is Derek really only about wine?

“Mostly!” says Derek with a grin. To which I asked, “what do you tend to keep in your cellar Derek?” Derek responds, “I am a huge fan of Riesling.” He lit up when he described all the enticing German Rieslings he grew up drinking. Chardonnay is another top grape for Derek along with Sauvignon Blanc from the Marlborough region in New Zealand. As for red wines, Derek loves Northern Rhone reds. He says he has quite the coveted collection in his cellar. Aside from wine, Derek is a ‘mega fan’ of craft beer and whisky. He shared with me warm stories of how he enjoyed spending many hours touring the highlands of Scotland while tasting a dram or two along his journey.

Any last words?

We came full circle! When I asked Derek what he considers being his legacy, this topic took him right back to the “I hate talking about myself” moment. I admire Derek’s humility. Instead of listing off accolades and piecing together his proudest moments on a whim, Derek opted to reiterate his sincere appreciation of his journey so far. “It has been an amazing ride being a winemaker and I am simply proud of everything I have put in a bottle.”

 

· Derek’s wines are definitely WICKED! ·

For fun, here are 2 sets of tasting notes for Meldville Wines….one by Debbie Trenholm and the other by Susan Desjardins. Both are part of the team of Savvy Sommeliers and sampled these wines together other with others in the team.

Meldville 2nd Edition Chardonnay VQA 2016, $20

Debbie’s tasting notes:
Absolutely lovely with aromas that reflect into the tastes of apricots, pears, nectarine & warm apple crisp. Well rounded with light acidity & satin texture – oh my! I am so glad that I have a roast chicken with a trivet of root vegetables planned for dinner tonight. This wine would be a perfect pairing.

Susan’s tasting notes:
Found on Susan’ web site dedicated to reviewing Canadian wines www.winetimecanada.ca
Hardly surprising this enticing medium-full bodied barrel-aged wine was a gold medal winner at Intervin. Lovely aromas of pear, apple crisp and citrus zest harmonize with delicate notes of spice and a whiff of smoke. There’s refreshing acidity complemented by a satiny texture from extended time on the lees. You’ll enjoy tasty flavours of pear and caramel apple, fresh pineapple and citrus fruit touched with nutmeg. Balanced and mouth-coating, the wine delivers a long spicy, pithy finish.

Meldville 2nd Edition Cabernet Franc VQA 2016, $27

Debbie’s tasting notes:
Medium to full bodied impressive red wine that is expertly made by Derek. “Always a tough grape to get 3ripe”, he explained. Yet he nailed it! Complex aromas of dried cherries combined with espresso, cocoa, with a hint of roasted red peppers on the taste that lingers forever. Great with stews, pulled pork & spicy sausages

Susan’s tasting notes:
Found on www.winetimecanada.ca
This is a lovely expression of the character of ripe Niagara Cabernet Franc, offering notes of graphite, black plum and raspberry, cocoa and earth, with a light floral fragrance. Dry, medium bodied, there’s a savory character of roasted red pepper and dried herbs layered on ripe flavours of cherry and black berry, all underpinned by supple tannins and lively acidity. Hints of vanilla, cocoa and the earthy character of the wine replay through the extended finish.

Meldville Barrel Select Syrah VQA 2016, $27

Debbie’s tasting notes
At our last Taste & Buy event everyone….I mean EVERY-one was talking about this wine. Swiftly after this event, I made sure that Derek put a stash away you. Intense full bodied red wine that has deep aroma of red & black cherry, boysenberry wrapped up with a ribbon of campfire smoke. Each sip unveils a different taste of dark chocolate, cassis & a ‘dash of black pepper’ said Susan during our tasting panel. This is the wine to serve with your Sunday roast, or when you brave the cold to BBQ a steak.

Susan’s tasting notes:
Found on www.winetimecanada.ca
Alluring aromas of rich ripe dark fruit – think blueberry and cassis – lift from the glass, garnished with notes of pepper and sweet spice, spiced rose and milk chocolate. Dry medium-full bodied, there’s a firm underpinning of ripe tannins and fresh acidity, the flavours replaying—cassis and black cherry garnished with cracked pepper, hints of cocoa and cedar. The mouthwatering fruit-filled finish leaves a lingering flavour of chocolate-coated dried berries.

 

 

· Tasting Notes for the other Meldville Wines ·

Meldville Canadian Oak Chardonnay VQA 2016, $27

Debbie’s tasting notes:
I sooooo wanted to include this wine, but was swayed by the other Sommeliers to include more red wines in this month’s delivery….to warm up your winter! This unique wine was left to age in barrels made from native Canadian oak trees, resulting in a taste of oak that is elegant with aromas of toasted coconut, warm spices, fresh ginger, brown butter & a gorgeous texture.

Susan’s tasting notes:
Found on www.winetimecanada.ca
Tantalizing aromas of toasted coconut, stone fruit and citrus, oven-fresh brioche and browned butter lift from the glass of this classic ‘Barnett’ Canadian oak wine. Dry, medium-full bodied, the complex flavours include pear, musk melon and pineapple with hints of lime zest, ginger and buttered toast. Clean yet smooth in texture, the pithy finish is warmed by delicate spicy notes.

Meldville 2nd Edition Sauvignon Blanc VQA 2016, $20

Debbie’s tasting notes:
We did not pick this one only because it was ‘too summery’. That is not a bad thing! We just took into consideration that our subscribers were getting this delivery in the depths of January. Aromas & tastes of crunchy apples, lime & lemongrass, this wine has lots of verve & personality that will melt away all thoughts of windchills.

Susan’s tasting notes:
Found on www.winetimecanada.ca
Fruit was harvested three weeks apart, providing for the yin and yang of fresh acidity and tropical fruit flavours, some of the wine fermented in neutral French oak barrels, the majority in stainless steel. The result is a highly aromatic, floral wine with notes of orange blossom and sweet woodruff, passionfruit and citrus, garnished with notes of exotic spice. The palate echoes the refrain, displaying notes of passionfruit, fresh-squeezed lime, lemon grass and sweet herbs. Dry, juicy and showing an elegant backbone and a lovely silky texture, there’s a tangy flourish on the lasting finish. Pair with grilled halibut or seafood with a squeeze of lemon.

Meldville 2nd Edition Pinot Noir VQA 2016, $27

Debbie’s tasting notes:
Intense earth & cherry aromas dominate this medium bodied Pinot Noir. There is a thread of cloves with soft silky tannins that’s no wonder everyone in the Ontario wine biz is talking about this wine. A classy wine, yet we thought you’d rather bolder reds this month. If you are a Pinot fan…you’ll want to get some of this wine!

Susan’s tasting notes:
Found on www.winetimecanada.ca
Transparent ruby, this classic cool-climate Pinot Noir subtly seduces with a delicate nose of wild strawberry and dried cherry twined with hints of flowers and vanilla, sweet spice and forest floor. Dry, light-mid weight, the silky tannins and vibrant backbone of acidity frame tangy flavours of red berries, sour cherries and dried cranberries, the notes of clove, mineral and light toast adding depth and complexity. Balanced, elegant, the finish is long and juicy with a touch of spicy warmth. Serve with grilled venison tenderloin or salmon.

 

Enjoy these Savvy Wicked Wines!

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Derek Barnett is back…with his own winery

Posted by Monique

Friday, August 26th, 2016
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Savvy Selections wine of the month club
Meldville Wines
–  August 2016 –

Every month we delight in bringing you some of Ontario’s most exclusive wines…and this month is extra special. We are delivering to you the very first release of Derek Barnett’s Meldville Wines. These wines were only just released at the winery a few weeks ago, so this is quite the opportunity to get first dibs on such an exclusive release!

Derek Barnett is no stranger to Savvy Company as he is a long-time friend. You may have fond memories of Derek gleefully pouring samples of his beautifully crafted Lailey Vineyard wines at our special portfolio tastings in Ottawa and Toronto. Derek is non-stop always attentively responding to inquiries about his wines, his work and his travels.

Open your Savvy Selections & be ready to uncork these wines

– 2015 First Edition Meldville ChardonnayA crowd pleasing cool climate Chardonnay with abundance of freshness, crisp acidity and alluring floral notes.

– 2015 First Edition Meldville Sauvignon Blanc – a vibrant white wine with an enticing texture and a bouquet of fruity and zesty notes.

– 2013 First Edition Meldville Cabernet Franc – a scrumptious well-rounded red wine with lovely fruit concentration, acidity and aging potential.

Meldville Wines showcases an exciting new expression of Derek’s winemaking talent. His humbled journey to such an achievement is quite the story as well. It is exciting to taste his new wines, but we have “unlocked a little bit of Derek’s world” in the following pages that we think you will enjoy.

 

You definitely won’t find these wines at the LCBO!

FB Savvy Selections bottleEvery month, our Savvy Sommeliers seek out wines with you in mind. Meldville Wines are a small batch of hand-crafted wines in VERY limited quantities. If you find a new favorite wine and would like to stock up, call our Savvy Team any time at 613-SAVVYCO (728-8926) for additional bottles. Also call us even if you have a yearning for wines from other wineries we have featured in Savvy Selections.

 

Cheers & enjoy your summer!

Debbie & Savvy Team

 

Introducing…
Meldville Wines

Presented by Sommelier Monique Sosa

Life is nothing but constant and for Derek (in photo), this is no exception. He has been a hands-on winemaker throughout his entire career. Recent changes in his career have sparked quite the new beginning in his life – the decision to start crafting wines under his very own label! In this month’s Savvy Selections we get to tap into what motivates Derek, we get to learn about Derek’s pursuit to owning and operating his own winery, and of course, we get to enjoy the exclusive inaugural release of Meldville Wines. So…

…who is Derek Barnett after all?

A question to which Derek politely responds, “Wow! I really dislike talking about myself.” After we both nervously chuckled, the ice cracked and Derek came to admit that he is simply a guy who loves to drink wine and loves being a winemaker.derek

“I feel lucky to have the opportunity to do what I do for work every day and I simply enjoy making wines for people who love to drink wine.”

Derek hails from a deep background in agriculture. Both his grandparents owned farms in rural central England where his first job in the business was milking cows. When Derek immigrated to Canada, he worked as a dairy farmer at Don Head Farms, north of Toronto. During the 1980s, Derek was proactive in the evolution of Don Head Farms from dairy farming to a thriving fresh local produce hub. By the early 1990s, as appreciation for local gourmet foods and fine wine spiked amongst Derek and his colleagues in the Greater Toronto Area, the owners of Don Head Farms seized the opportunity to obtain a license to operate a boutique winery. They sought to source the finest grapes from key quality producers in the Niagara Escarpment with Derek as their winemaker. In 1991, the doors to their winery – Southbrook Winery – opened with a small but proud inventory of 2000 cases of wine.

Visualizing what became the first breaths of Derek’s dream career path, I asked him if it was challenging for him to take on such a role? “Not really,” he responded. Derek is proud to admit that he nurtured his craftsmanship on the job. He may not have been educationally trained but he enjoyed drinking wine, he had a trusted palate, and he understood how to make table wine that people enjoyed drinking. Vintage after vintage, as his skills and reputation expanded, while Derek recognized that being a winemaker meant far beyond just turning grape juice into wine. He recognized that being a standout winemaker included growing grapes, making wine with those grapes, and successfully selling the wine made from those grapes. “To achieve these goals, you need to connect with people,” explained Derek.

“Understanding consumers, what they like and how to connect with them is what motivates a winemaker to make great wines.”

Welcome to Meldville Wines…

With several decades of experience in winemaking at Southbrook Winery and Lailey Vineyards – and currently Karlo Estates in Prince Edward County – Derek came face to face with another career first, owning and operating his own virtual winery.

Meldville Wines, the name itself, was actually conceived by Derek some five years ago while on a road trip with his wife. From time to time, they imagined what life would be like if they owned their own winery someday.

Meldville was the name of his family homestead in Swinford, England. It was coined by his family from combining the first initials in each of their names:

– M for Malcolm (Derek’s brother)
– E for Edward (Derek’s father)
– L for Lucy (Derek’s mother)
– D for Derek

Ever since Derek committed this name to his imaginary winery, it became a constant twinkle in his eye.

What finally sealed the deal? “Well, after Lailey, I felt like it was too soon for me to retire. Suddenly, with an abundance of free time that fell on my plate, I thought to myself, there’s no time like the present,” Derek explained.

At present, Meldville Wines is a virtual winery producing wines under the license of Legends Estate Winery. The three grape varietals in this inaugural release are sourced from the Lincoln Lakeshore sub-appellation in the Niagara Escarpment. Derek chose to work with Chardonnay, Sauvignon Blanc and Cabernet France because he finds these wines to be very textural, flavourful and showcases attractive levels of acidity. Derek has had experience working with Legends Winery during his years as the head winemaker at Lailey and he appreciates that he still has the support of his community and the opportunity to continue to work with such fine fruit.

What’s on the bottle?

Something to note about the wine, aside from the excitement of getting to enjoy expressions of Derek once more, are the stories behind the labels. The front and back labels both depict symbols that are important to the conceptualization of Meldville Wines.   The layout of the front label depicts the first page of the first edition of the Meldville Wines story, i.e. Derek’s story.   The symbolism behind the skeleton key represents an invitation to unlock a little bit Derek into your glass.   On the back label, you will find a photo of what once was the Meldville homestead back in England.   Altogether, it is a unique welcome symbolizing the inaugural release of Meldville Wines.

He is only getting started! Derek has many plans and ideas for his winery. Some that include plans to expand his portfolio of grapes to include Pinot Noir and Riesling. He also loves working with small lot vineyards so we can definitely expect to find rare reserve releases in the future as well. Watch out…this is just the beginning!

meldville

 

So, is Derek really only about wine?

“Mostly!” says Derek with a grin. To which I asked, “what do you tend to keep in your cellar Derek?” Derek responds, “I am a huge fan of Riesling.” He lit up when he described all the enticing German Rieslings he grew up drinking. Chardonnay is another top grape for Derek along with Sauvignon Blanc from the Marlborough region in New Zealand. As for red wines, Derek loves Northern Rhone reds. He says he has quite the coveted collection in his cellar. Aside from wine, Derek is a ‘mega fan’ of craft beer and whisky. He shared with me warm stories of how he enjoyed spending many hours touring the highlands of Scotland while tasting a dram or two along his journey.

We then segued into what off-duty Derek is like.   When asked what his top three things to do on a day off were, Derek shared that his number one pastime was spending time with the many women in this life – i.e. his wife, his two daughters and two granddaughters. He is a gentleman with lots of ladies in life! Derek then shared with me his passion for gardening, and from time to time, he looks forward to playing a round or two of golf.

Last words?

We came full circle! When I asked Derek what he considers being his legacy, this topic took him right back to the “I hate talking about myself” moment. I admire Derek’s humility. Instead of listing off accolades and piecing together his proudest moments on a whim, Derek opted to reiterate his sincere appreciation of his journey so far. “It has been an amazing ride being a winemaker and I am simply proud of everything I have put in a bottle.”

Derek also wanted to share that he loves visiting Ottawa.   He appreciates the fans he has in Ottawa and looks forward to visiting us again soon.

Here`s to Derek & realizing his dream of Meldville Wines.

 

~ SAVVY SOMMELIER TASTING NOTES ~

 

2015 First Edition Meldville Chardonnay
meld_site_bottle_chardonnay

Savvy Sommelier Tastings Notes: This Chardonnay immediately grabs your attention with a surge of fresh fruit and floral aromas. The key flavours show pronounced notes of honeysuckle, young pineapple, Asian pear, and honeydew melon. Sip after sip, you will note a lively mouth-watering acidity, a crisp mouth feel and a refreshingly dry finish on the palate. This is no doubt a fantastic crowd-pleasing expression of a cool climate Chardonnay.

Suggested Food Pairings: Enjoy this medium bodied white wine with a range of hearty meals including seafood linguine, butternut squash risotto or even crispy fried chicken.

 Cellaring: Drinking well now. Can cellar for 1-2 years. Serve chilled between 10⁰-12⁰C

 

 

2015 First Edition Meldville Sauvignon Blanc meld_site_bottle_sauvignon

Savvy Sommelier Tastings Notes: This Sauvignon Blanc showcases a pleasant tropical fruit note upfront and a zesty herbaceous note on the finish. As you pour yourself a glass, notice the bursting aromas of guava, kiwi, lemongrass, and orange blossom. The palate is a noticeably rounder and fuller in style with impressive fruit concentration, length of flavours, and body; even though it was fully fermented in stainless steel tanks. This white wine also shows an attractive balance of fruit flavours, dryness, and high mouth-watering acidity.

 Suggested Food Pairings: Enjoy pairing this vibrant and refreshing Sauvignon Blanc with green leafy salads, lemon-garlic marinated shrimp skewers or basil pesto based dishes.

 Cellaring:Drinking well now. Can cellar for 1-2 years. Serve chilled between 10⁰-12⁰C

 

2013 First Edition Meldville Cabernet Franc meld_site_bottle_cabernet

Savvy Sommelier Tastings Notes: This Cabernet Franc pours with an attractive deep ruby red appearance and an explosion of plum, berry fruit, and savoury aromas. Dominant notes include raspberries, blackberries, fresh cranberries and hints of spearmint, clove, and dried herbs. The palate shows a lovely integration of red berry notes, high acidity, young tannins, and long enticing tart cranberry note.

Suggested Food Pairings: Enjoy this medium bodied Cabernet Franc with slow roasted beef tenderloin, a gamey venison stew or simple pork chops on the BBQ.

 Cellaring: Drinking well now. Can cellar for 5-7 years. Serve chilled between 16⁰-18⁰C

 

 

 

RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

 

With the Meldville Chardonnay…

A Butternut Squash Risotto

Recipe and photo credit to thepioneerwoman.com
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 8

Ingredientssquash rissoto

1/2 whole Butternut Squash, peeled, seeded & diced
3 Tablespoons butter
1 Tablespoon olive oil
1/2 teaspoon kosher salt
Black Pepper – to taste
1/4 teaspoon chili powder
1/2 whole diced onion
1-1/2 cup Arborio rice
6 cups (approximately) vegetable or chicken broth (low sodium is recommended)
Salt & Pepper – to taste
1/8 teaspoon turmeric
1/4 cup heavy cream (less if desired)
1/2 cup parmesan shavings – for garnish
Finely Minced Parsley – for garnish

 

Method

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

Heat broth in a saucepan over low heat. Keep warm.

Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.

Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.

Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of “bite” left to it.

When the rice is tender, add the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it’s just combined. Taste and add more salt and pepper as needed.

Sprinkle minced parsley over the top and serve immediately!

 

With Meldville Sauvignon Blanc…

Lemon Garlic Shrimp

Recipe and photo credit to eatingwell.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2-3

shrimps w wineIngredients

3 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pounds cooked shrimp

Method

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

Add lemon juice, parsley, salt and pepper.

Then toss over (thawed) cooked shrimp in a large bowl and serve.

 

With Meldville Cabernet Franc…

Roasted Beef Tenderloin

Recipe and photo credit to thepioneerwoman.com
Prep Time: 25 minutes | Cook Time: 25 minutes
Servings: 8

Ingredientsbeef meldville

1 whole (4-5 lbs.) Beef Tenderloin
4 Tablespoons salted butter – more to taste
1/3 cup whole peppercorns more to taste
Seasoning salt (or your favorite blend with ingredients such as salt, garlic powder, onion powder, and paprika…among other things!)
Lemon Pepper Seasoning
Olive Oil

 

Method

Preheat oven to 475 degrees.

Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)

Sprinkle meat generously with seasoning salt. You can much more liberally season a tenderloin because you’re having to pack more of a punch in order for the seasoning to make an impact. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)

Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.

Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.

Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.

Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.

To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Note: if you live outside of America and can’t get Lawry’s, any good salt blend will do. (For the record, I think Lawry’s has salt, garlic powder, onion powder, and paprika in it, among other things.)

 

 Enjoy your Savvy Selections!

 

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Wine class #3 – What’s the story behind these bunches of grapes?

Posted by Amanda

Monday, September 9th, 2013
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From working with the Sommeliers at Savvy Company, I have noticed that there seems to be a story behind every bottle of wine and history about the thousands of different grape varieties too.  In this Wine 101 blog, we share with you the background on some interesting wines & grape varieties.  These are tidbits that you can drop into any dinner party conversation!

In fact, over a glass of wine, Savvy Sommelier Debbie Trenholm told her friend Dale Morris of Ascribe Marketing about these 4 grape varieties.  Here are the notes Dale captured in her napkin!

Wine 101 – A few white grapes with a story

Viognier

Viognier (pronounced Vee-on-yeah!) is a grape variety that has a deeply rooted heritage in France. Debbie fell in love with this unusual white while at wine school (aka the Sommelier accreditation program). Expecting to find some while she touring France, Debbie was disappointed there was no Viognier to be had: it seems the French enjoy it so much they often keep it for themselves. Now that word has gotten out about this hidden gem, winemakers in Argentina, California, Australia and Canada are taking up the cause, growing and crafting elegant wines full of delicious aromas.

In Australia, Viognier is often blended with Shiraz to add a little body and sweetness to reds. Some winemakers have told Debbie that Viognier could become the next it white – “If only people could pronounce it correctly.”

Only a few wineries in Niagara are growing this varietal. Prepare to be WOWed by Fielding’s wine. But be warned: if you like it, you’ll be hooked!

TIP: Fielding Winery in Niagara currently has their Viognier wine on sale for $19.95 (that is $5 off per bottle). This special price is only available through our Savvy Bin Ends.  Click here to order >>

Sauvignon Blanc

Lailey Vineyard’s Sauvignon Blanc (pronounced So-veen-yon Blah-nk) – is a family affair – sort of. Created by winemaker Derek Barnett, the son of a brewmaster, from Kent, England, Derek is renowned throughout the Canadian wine industry for his innovative styles and impressive flavours.

To achieve them, Derek takes the unusual step of a ‘double-harvest’ of grapes. The first picking is done when the grapes are just ripe – this gives his wine its refreshing and crisp aromas and tastes. Derek then lets the remaining ‘Sauv Blanc’ grapes hang on the vines until they‘re well over-ripe – almost brown – before picking the bunch. This gives them nice tropical-fruit notes. Grown from the same patch of vines, these two diverse grapes are blended together for a very complex and delicious summer sipping wine.

 Wine 101 – A few red grapes with a story

Pinot Noir

Pinot Noir (pronounced PEE-no Nwar) is often referred to as the “Prince of Grapes” or the “heartbreak grape.” Why? This grape varietal needs care and nurturing around the clock. It’s difficult to grow, and the wine it produces has a tendency to actively evolve in the cellar. As a result, crafting a good Pinot Noir is the pinnacle of any winemaker’s personal achievement.

In New Zealand, some winemakers go so far as to have helicopters hover over their vineyards to warm the air on cool nights! Many also babysit their barrels, 24/7.

There are two classic styles of Pinot – cherry or earthy. Depending on the winemaker’s preference, the Pinot can be crafted to emphasize the terroir.

For a classic combination, you can lightly chill a Pinot Noir and enjoy a glass with grilled salmon. 

Carmenère

Carmenère (CAR-men-yere) is a relative newcomer to North American palates. Recently, it was determined to be a long-lost grape varietal from Bordeaux, France, and not just a Merlot, as was previously believed. Grown only in Chile, it has quickly become the region`s signature wine, with winemakers using it to craft excellent, big and bold flavours. Once you’re exposed to Carmenère, you’ll be hooked.

This wine is begging to be served with something hearty off the barbecue – steak, lamb, burgers and grilled mushrooms come to mind.

Savvy Sommelier Debbie recommends you save your last sip for desert, to enjoy with some dark chocolate cake.

 

Reviewing the Week’s ‘Wine’101 Lessons

 

I hope you had a little fun with our 3 back-to-back Wine 101 ‘Classes’ in what can be a stressful time for everyone. You can consult our Wine 101 – Pairing Food & Wine to help you with some quick & easy meals all year long; check the rules & regs in Wine 101 – Tasting, Storing & Ordering Wine and lastly in Wine 101 – The Story Behind the Grapes you can now pass the test when it comes to grape varietals.

I hope you have enjoyed being back at school this week with Savvy Company– and perhaps learned a thing or two!

Cheers!

Amanda

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Not just ANY Chardonnay…

Posted by Debbie

Tuesday, July 9th, 2013
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Move over maple syrup, there is a new kid on the block that deserves the spotlight.  Introducing Canadian made wines aged in barrels made from Canadian oak trees.  This is 100% Canadiana just like Beaver Tails, the Bluenose II….these special wines will impress you.

In fact, Canadian Oak Barrels are not brand spanking new, yet in true Canadian style we are not shouting from the roof tops about them.  Not only do the wines taste good, there is a great story how the idea was conceived- let’s just say, some beers were involved!

The story goes…

About 5 years ago (or maybe it was 7), a handful of winemakers were ‘talking shop’ at a backyard BBQ.  Conversations lead to wondering what a barrel made with native Canadian oak would do to their wines. After a lot of research, they found a cooper (barrel maker) in California who would make these one-of-a-kind barrels. Next step was to find native oak trees – luckily found in Brantford, Ontario. The wood staves were cut and shipped in hockey bags (brand new ones of course!).  Their “what if moment” & hard work paid off when several Canadian Oak barrels arrived at the wineries.

From the get go, there were fewer than 10 winemakers across Canada who barrel age some of their wines in this special oak – including Tawse Winery, Featherstone, Malivoire, Strewn, Sandhill Wines to name a couple.  Now there is a cooper in Canada making the barrels  (note the unique maple leaf stamp on the barrel head – right) and over 50 winemakers from coast to coast have experimented with Canadian oak barrels.

Derek Barnett (left), co-owner & winemaker at Lailey Vineyard is a big enthusiast of Canadian Oak.  He barrel ages some of his Chardonnay, Pinot Noir and Meritage wines aged in Canadian oak.  These wines have been receiving rave reviews from day 1.

We introduced our Savvy Selections wine of the month club subscribers to Lailey’s Canadian Oak Chardonnay VQA 2011.  Here’s are our tasting notes (or read our monthly Savvy eZine):

Savvy Sommelier Tasting Notes: “This wine makes me think of buttered popcorn” suggested Eva.  Golden straw colour with aromas of wildflower honey, tropical fruit (think coconut & sweet citrus) with some nuttiness – walnut perhaps?.  Rich & round mouthfeel with flavours of lime, stone fruit & baking spice with minerality & a lengthy warm finish.

Suggested Food Pairing:  Given the rich aromas & flavours of this Chardonnay try the Chicken & Farfalle with Creamy Walnut Sauce recipe.

Be on the lookout!

Now that you are ‘in the know’, seek out wines aged in Canadian Oak barrels.  You will definitely find a range of Chardonnays at next weekend’s Cool Climate Chardonnay Conference (aka i4C) in Niagara.  This 3 day spread give you the opportunity to learn & taste Chardonnays from every corner of the wine world as well as be WOWED by Canadian Oak Chards.

 

 

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A fun bunch at Lailey Vineyard

Posted by Eva

Monday, June 24th, 2013
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Savvy Selections wine of the month club
Featuring Lailey Vineyard
–  June 2013 –

 

Fruit trees & a few hybrid grapes were once farmed along the Niagara Parkway by husband & wife team William & Nora Lailey. Following in their footsteps as farmers, their son, David (a school teacher) and his wife Donna purchased the family farm & after many conversations around the kitchen table, David & Donna decided to replace the fruit orchards with vitis vinifera grapevines. “The orchard is too much work’, Donna explained to me in an interview.  “And a vineyard is easier?” I did not dare say aloud!

Now as grape farmers, David & Donna spent many years buying, processing & reselling grapes to the neighbouring wineries – many who are now considered the pioneers of the Ontario wine industry.  Transforming the grape growing into a winery – Lailey Vineyard – was sealed with the granting of a winery license, followed by Derek Barnett joining them in 2000 as winemaker.  And with Derek came along his wife Judith as a business partner. Derek’s talents were quickly recognized by the industry with the title of ‘Winemaker of the Year’ at the annual Ontario Wine Awards. This is quite a coup for any winemaker, especially interesting as Derek is a son of a brew master in England!

When you ask David about his wines, he still maintains that, “Our wines express the natural characteristics of the grape varietal and the vineyard they come from.” Over the years. the Lailey estate has grown in size while their wines have grown an outstanding reputation.  With every year that the vineyard matures, the quality of the grapes improves and so does the wine.  You are in for a treat as many of the Lailey vines are close to 30 years old.  The richness & complexity of these wines can be tasted with one sip.  And interesting to compare to last month’s Savvy Selections featured winery – DiProfio Estate – which just opened last summer and their vineyards are less than 10 years old.

A ‘must visit’ on your next trip to Niagara-on-the-Lake

The team at Lailey always has something going on at the winery. Their annual Barrel Burning BBQ on July 6th features an afternoon of sausages roasted over “de-commissioned” oak barrels enjoyed with newly released Lailey wines of course!  And for dessert … S’mores! Click here to buy advance tickets or phone the winery at (905) 468-0503. This is just one of the many fun activities hosted by Lailey at the winery.

In your Savvy Selections, you will find:

Sauvignon Blanc VQA 2012 – zippy & fresh New World style ‘Sauv Blanc’ without being over-the-top

Canadian Oak Chardonnay VQA 2011 – a rare white wine that is uniquely aged in barrels from native Canadian oak offers enticing aromas of buttered popcorn & tropical fruit – a Lailey signature!

Cabernet Sauvignon VQA 2010 – this unfiltered beauty with loads of mouth-coating dark berry fruit tastes that you can enjoy now or to hide in your cellar

OPTIONAL WINE: Lailey makes a gorgeous Canadian Oak Meritage VQA 2010 – a blend of Cabernet Franc, Merlot & Cabernet Sauvignon.  If you asked me to add a bottle or two of this multi award winning wine… you are in for a treat!

Similar to other wineries we have featured in Savvy Selections, a small selection of Lailey wines are available at the LCBO. If you would like additional bottles of your new favourite – or other featured Ontario wineries – just give me a call on 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca to arrange an additional delivery for you. It is always my pleasure to introduce you to wonderful new Ontario wines!

Cheers & Enjoy!

Debbie & Savvy Team


Introducing…
Lailey Vineyard 

Presented by Savvy Sommelier Éva Nagy

 

For over 40 years, David & Donna Lailey have farmed the land, converting the Lailey family fruit farm into a flourishing vineyard & grape growing business. Donna with her ‘roll up her sleeves’ approach to building the business, was a founding member of the Vintners Quality Alliance (VQA) and in 1991 was named the very first “Grape Queen” – a highly sought after annual award designated by the Grape Growers of Ontario for the most impressive & well-maintained vineyard in Niagara – chosen by her peers. The family success lies in the vines telling them what needs to be done to them. With great care, everything is done by hand from grape to glass.

The main man behind the winery – Derek Barnett

Derek (left) began his winemaking career at Southbrook Vineyards originally located north of Toronto.  During visits to Niagara-on-the-Lake, he was attracted to Lailey Vineyard when he saw small parcels of mature vines with potential to be a high quality production facility. Remember 20 years ago, there were not numerous wineries in Niagara as is the case today!  Derek boasts that the success of the winery attributes to the wonderful location of the vineyard & the Lailey family’s commitment to grow only quality fruit. The estate is comprised of seventeen grape varieties and in the winery cellar Derek says he is always experimenting “with two barrels of this & that to keep things fun!”

With 22 years (and counting) in the industry as winemaker, Derek has a deep affinity for the growing Canadian wine industry. He appreciates how wonderful it is having a job you like to do. “Making wine & going out to meet the people who like wine gets me out of bed each morning.”

“The excitement of the growth of the Canadian wine industry generated within by the winemakers is now getting out to the consumers, wine reviewers and even the energy is seen on the retail store shelves”. In the last 10 years, a new generation of wine drinkers has helped proliferate the international message – that Canada makes impressive wines. Coupled with the grass root movement supporting local food & wine, social media is engaging more people to view Ontario & Canada as a wine & culinary destination. The bottom line beams Derek, “We have awesome wine! VQA & the Canadian wine industry is on its way up.” You heard it here first!

A fun bunch – and we’re not talking grapes!

The folks at Lailey are fun & passionate about their winery & wines.  Quick to show you around, anyone jumps in to do a hands-on tour led – including Derek or the resident sommelier.  In the tasting room, it is all about the wine; no trinkets nor t-shirts nor glassware for sale, as they do not want the Lailey team or the visitors to lose focus on the wine.

Considered “old school”, they do not interfere in their winemaking approach. Derek is hands-off, listening to what the wine wants to do. Romantic as it may sound, Derek maintains a hands-off approach, “I bottle wines when they are ready to be bottled”.

Favorites – vintages, wines & harvest

Which wines does Derek enjoy making?  Well that changes every year. Currently, he has a passion for barrel-fermented Chardonnay, “Niagara’s white wine grape” as he calls it. Other varietals that intrigue & inspire him are German Riesling with its bright aromatics, Northern Rhone style Syrah & Ontario varietals too.

Favorite times of year? Derek has 2 favorite periods during the grape-growing season: The green tinge of spring signifies another year of winemaking. Harvest provides the next bottle of wine that he is going to produce. If he has to choose his favorite time of the year, “Harvest!”, he exclaims.

Winemaking for 13 years at Lailey has led to many awards.  Derek is proud of the “stunning” 2007 Syrah and 2002 limited edition Chardonnay: “It was hard to top”.  2012 is a well-balanced vintage, comparing closely to 2002, one of his favourite vintages for good growing.

Derek mentions that there is no one particular ‘proudest moment’ –there are too many! Chardonnay excites him, as he describes it as “stunning”. Syrah, Cabernet Franc & Pinot Noir are great personal challenges too.

A Curious Mind

All of these proud moments led to the creation of Curious Mind label: one-offs available only to loyal Lailey customers. Derek explains that these wines are his ‘toy box’ – he experiments using the any of 17 grape varieties and 9 different barrel brands to play & create very interesting curiosities. These limited edition wines are an absolute steal at $20 – made to order, numbered & signed too.  Are you curious to try these wines?  Call us to arrange a special shipment.

Cheers & enjoy your Savvy Selections!

 

~ SAVVY SOMMELIER TASTING NOTES ~

 

Sauvignon Blanc VQA 2012 $20.00

Interestingly the history of Sauvignon Blanc is rooted in the ‘Old World” wine region of Bordeaux, France.  Today though, it is planted around the world – New World & Old World, resulting in crisp, dry & refreshing white wine. Commonly referred to as ‘Sauv Blanc’, is the main component of the famous French dessert wines of Sauternes & Barsac. Have you had these wines?

Savvy Sommelier Tasting Notes: Zippy aromas & flavours of citrus (think lime & white grapefruit), floral, distinct minerality with a zingy tart gooseberry taste that when Eva had a sip, she immediately mentions ‘Oh my, this reminds me of mother-in-law’s gooseberry pie’.

Reminiscent of a New World style Sauvignon Blanc without being over-the-top. Mint makes an appearance on the palate resulting in a fresh & cleansing long finish. Delicious!

Suggested Food Pairing: A classic pairing is with goat’s cheese/chêvre, asparagus & sushi.  Give the Spanakopita recipe a try on the following pages.

 

Canadian Oak Chardonnay VQA 2011 $20.00

The vineyards feature some of the oldest plantings of Chardonnay in Ontario.

We are excited to include this wine as it has been a long favorite of Debbie’s to showcase at Savvy Events since the ‘what if’ story of making barrels with Canadian Oak has resulted in incredible wine.  It is truly a Canadiana story…move over maple syrup!

The story goes… about 5 years ago, a handful of winemakers were ‘talking shop’ at a backyard BBQ.  Conversation lead to wondering what a barrel made with native Canadian oak would do to their wines. After a lot of research, they found a cooper (barrel maker) in California who would make these one-of-a-kind barrels. Next step was to find native oak trees – luckily found in Brantford, Ontario. The wood staves were cut and shipped in hockey bags (brand new ones of course!).  Their “what if moment” & hard work paid off when several Canadian Oak barrels arrived at the wineries. Today, there are fewer than 10 winemakers across Canada who barrel age some of their wines in this special oak…and now there is a cooper in Canada making the barrels.  Derek is a big enthusiast with his Chardonnay, Pinot Noir and Meritage (an optional wine we offered) wines aged in Canadian oak and constantly receiving rave reviews.

Savvy Sommelier Tasting Notes: “This wine makes me think of buttered popcorn” suggested Eva.  Golden straw colour with aromas of wildflower honey, tropical fruit (think coconut & sweet citrus) with some nuttiness – walnut perhaps?.  Rich & round mouthfeel with flavours of lime, stone fruit & baking spice with minerality & a lengthy warm finish.

Suggested Food Pairing:  Given the rich aromas & flavours of this Chardonnay try the Chicken & Farfalle with Creamy Walnut Sauce recipe that follows.


Cabernet Sauvignon VQA 2010 $30.00

Expect loads of ripe fruit from this award-winning Cabernet Sauvignon.  (Bronze Medal at Canadian Wine Awards 2012 & Bronze Medal at the Intervin International Wine Awards 2012).  This wine is unfiltered meaning that small particles may be found in the bottle, leaving the wine’s aromas & flavours intact. No need to be alarmed if you notice this when you serve the wine.  It is completely natural

Savvy Sommelier Tasting Notes: Verging on opaque in colour, this Cabernet Sauvignon has amazing aromas of ripe fruit  – plum, figs, dates, dark berries – along with red roses, cranberry, rhubarb & vanilla. Flavours of tart red cherry, berry & cassis layered with smoke, earth & tobacco. The balancing acidity keeps the tannins in check in this beautifully structured full-bodied red wine. The long finish begs for another sip. Don’t you agree?

Suggested Food Pairing: Fire up the BBQ! Enjoy with a big steak or, for a change, grilled Portobello Mushrooms.

Cellaring: Ready to drink now or cellar for 5-7 years.

 

OPTIONAL WINE:  Canadian Oak Meritage VQA 2010 $40.00

For all of you big red wine lovers – we did not want you to miss this special treat!

Meritage is the wine name that winemakers outside of France use to call their wines made in the French Bordeaux style.  This is a blend of the best from the highly acclaimed 2010 vintage. It’s a big juicy red wine made with 45% Merlot, 33% Cabernet Franc, 22% Cabernet Sauvignon – all from the Lailey estate.

Savvy Sommelier Tasting Notes: This is a big, bold, almost black coloured wine has aromas of molasses, tar, tobacco, smoke & blueberry with something that smells like “Chinese Five Spice mix”, says Debbie. Beefy with big tannins that will continue to mellow, the flavours of coffee, cocoa & black pepper with an incredible long finish.

Cellaring: Enjoy now or put away in your cellar to mellow for a few more years (5 to 7 years max).

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Lailey Sauvignon Blanc VQA 2012 …

Spanakopita

From Chef in You
Serves 4

Ingredients

3 bunches of fresh spinach (about 2 lbs)
1 onion, chopped finely
6-8 spring onions (scallions), chopped
5 oz feta cheese, crumbled
3 oz ricotta cheese
1/3 cup freshly grated vegetarian parmesan
1 Tbsp fresh dill, chopped
1 generous pinch of nutmeg
1/2 cup fresh parsley, chopped (cilantro works well too)
12 sheets of phyllo pastry, thawed
3-4 Tbsp of unsalted butter, melted + some olive oil (or more if required)

 

Method

Trim the stems of spinach & clean them well in cold water. Filling the kitchen sink with lots of water and then submerging & rinsing the spinach works well in cleaning out the mud and debris. Drain. Roughly chop & place in a steamer.  Steam for 5-8 minutes or until the leaves are wilted. Drain. Squeeze out the excess water from the spinach. This step is extremely important to avoid a soggy filling. Set aside.

Take a skillet and heat 1 tsp of olive oil & sauté the onion until tender. Add the spring onions & cook for another 2-3 minutes. Remove from heat & add the spinach, herbs, cheeses & nutmeg. Season with salt & pepper (if required). You can taste it to see if it does not have enough salt from the feta cheese.

Preheat the Oven to 350°F (180°C). Place the 3 sheets of phyllo at a time (keeping others covered to avoid drying out). Mix the butter & 2 tbsp olive oil in a small bowl. Brush each sheet with butter mixture & lay on top of another. Cut into equal thirds lengthwise.

Spoon a little filling on an angle at the end of the each strip. You don’t want to be overzealous here with the portion since it will slip out later. Fold the pastry over to enclose the filling to form a triangle. Now take it upwards to form another triangle.

Repeat this process until you reach the end. You will have a small strip at the end which you can grease with little butter mixture & stick to the pastry. Brush the top lightly with butter mixture.

Grease two baking sheets. Bake the triangles for 20-25 minutes or until the pastry is golden brown.

 

With Lailey Canadian Oak Chardonnay VQA 2011 …

Chicken & Farfalle with Creamy Walnut Sauce

From Eating Well
Serves 2

Ingredients

1/3 cup walnuts
1 small clove garlic, peeled
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1/4 cup reduced-sodiumchicken broth
2 tablespoons finely chopped fresh parsley
1/2 teaspoon lemon juice
1 teaspoon walnut oil, or extra-virgin olive oil
8 ounces boneless, skinless chicken breast, trimmed of fat, cut into 1/2-inch pieces
4 ounces whole-wheat farfalle pasta
1 cup small broccoli florets
1/2 red bell pepper, seeded and cut into thin strips

 Method

Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper & cayenne in a blender; pulse until finely chopped. Blend in broth, parsley & lemon juice until smooth & creamy.

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken & cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.

Cook pasta for 5 minutes. Add broccoli & bell pepper, cook, stirring occasionally, until the pasta & vegetables are just tender, about 4 minutes more. Drain, return to the pot.

Add the walnut sauce & chicken, then toss to coat.

 

With Lailey Cabernet Sauvignon VQA 2010…

Grilled Portobello Mushrooms

From allrecipes.com
Serves 4 to 6 – depending on the size of meat

Ingredients

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

 Method

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.

In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.

Grill over hot grill for 10 minutes. Serve immediately.

 

Enjoy your Savvy Selections!

 

 

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“Remarkable”. “Outstanding”. “The best vintage ever”.

Posted by Debbie

Thursday, October 4th, 2012
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These are the words of winemakers across Ontario when asked about this year’s grape harvest.  The ideal warm spring and the heat of the summer created near-perfect conditions for grape growing.  Grapes ripened seemingly overnight and winemakers began harvesting 3 to 5 weeks earlier than in previous years.  “We have not picked this early since 1971”, reported Roselyn Dyck co-owner of Cattail Creek Winery in Niagara-on-the-Lake.  Teams of pickers began harvesting Cattail’s vineyard on August 23rd this year. “By starting early, it creates a bit of chaos at the winery,” laughs Roselyn.  “We are madly making room in the tanks for the new juice and reading the equipment on crush pad for the tonnes of grapes to come in.”

Then there are the marketing commitments. Lailey Vineyards winemaker Derek Barnett reported that he had to cancel trips and winemakers’ dinners because now he needs to be at the winery managing the harvest. “During September, we are usually doing a lot of watching & waiting. There is no waiting around this year.  In fact, I cancelled all of the wine events that I committed to because I need to be at the winery.”

What are they watching & waiting for?  During the harvest season, winemakers are constantly walking through their vineyard, randomly picking grapes straight off the vines.  With their instruments, they monitor and record the Brix levels of the grapes (Brix is a measurement of natural sweetness in the grapes. This numeric value determines the level of ripeness.).  “It is remarkable”, states Glenn Symons from Lighthall Vineyards in Prince Edward County, “the Pinot Noir is already up to 22 Brix.” Symons decides to leave the grapes on the vine a few more days in hopes that they will ripen further still to result in even better, bigger, juicier tastes that will show through in the wine.

This routine happens in every grape growing country in the world during harvest.  15-18 hour days are often spent roaming the vineyard, picking grapes, operating the de-stemmer, monitoring the crushing machine and pumping the juice into stainless steel tanks.

The picture above marks my 6th grape harvest. Yes, it is a bit hard on the back and knees, yet, lending a hand to winemakers when they really need it, gives me a great sense of community.  In the vineyards, teams of pickers chat away to each other through the vines about all kinds of things… wine is woven into the chatter somehow!  Gossip spreads like wild fire.  While picking at Bergeron Estates Winery this past weekend, chatter revolved around trips to the Maritimes, the pricing of wine, and interesting venues to host wine tasting events.

Meet many of these Outstanding winemakers!

On Friday October 19th, over 20 winemakers from Niagara’s Twenty Valley wine region (aka Niagara Escarpment) are leaving their harvesting duties to come to Ottawa for their first-ever wine tasting event. Join us! It is a great opportunity to learn more firsthand about what all happens during grape harvest and discover a new favorite Niagara wine.   The best part is that when you find a wine you like, you can order it directly from the winemaker. Buy your tickets here!

Cheers!

Debbie

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2009 harvest report: grapes are looking good!

Posted by Debbie

Friday, September 18th, 2009
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Savvy Selections wine of the month club
Featuring Lailey Vineyard
Canada’s wineries delivered to your doorstep

 
Time flies when you are having fun…. It is hard to believe that almost four years has passed since we launched Savvy Selections in December 2004. Coincidentally, our first featured winery was Lailey Vineyard of Niagara-on-the-Lake. Since then, we have explored nearly 50 wineries with our subscribers.  We are excited to showcase again the talented winemaker at Lailey Vineyard – Derek Barnett.
 
 
 

 

 

 

 

For those subscribers who have been with Savvy Selections since the beginning – there are a number of you – this is an opportunity to see how Lailey’s wines have progressed in the past years.  If you still have a bottle of Lailey wine in your cellar, it is dig it out and have a mini wine tasting using this months Savvy Selections wines:

 

·         Riesling VQA 2008

·         Cabernet-Merlot VQA 2007

·         Pinot Noir VQA 2007  – Derek’s signature wine

·         Impromptu VQA 2007 – optional addition

 

In the following pages of this Savvy e-Zine, read about all that is happening at this time of the year as Derek prepares for harvest.  One thing for sure – we should all keep praying for sunshine this month! You will also find our Savvy Sommelier tasting notes and recipes specifically chosen to pair with the selected Lailey wines.

 

As always, when you would like more Lailey wines or bottles from other previously featured Savvy Selections, contact me directly to make the arrangements for you.

 

Make it a weekend getaway….

Saturday September 26 – Prince Edward County is celebrating harvest with their 8th annual TASTE! A great reason to getaway to ‘The County’ to enjoy 19 local wineries & breweries, 16 chefs from regional restaurants, cheese makers, chocolatiers, and more culinary talent all under one roof at Picton’s picturesque Crystal Palace. Tickets are $25 and available online at www.tastecelebration.ca

 

Special Prize – I have 2 complementary tickets available for TASTE. Be the first to email me on & the tickets are yours!

 

Enjoy September’s Savvy Selections (try saying that fast!)

Debbie & the Savvy Team

 

 

 

Introducing….
Lailey Vineyard

Presented by Sommelier Debbie Trenholm


When you visit Niagara-on-the-Lake, it is striking that there are more vineyards than orchards. More wineries than roadside fresh fruit stands. In fact on a recent trip to Niagara this summer, I was on the hunt for fresh Niagara cherries and found none…until I returned home, where they were awaiting me at my local grocery store.

 

The transformation of orchards to vineyards dates back to the 1950’s when fruit farmers started to experiment with French hybrid varieties.  William Lailey was one of these pioneers experimenting with growing vines on parcels of land amongst his pears, sweet cherry and peach orchards.  In a father-like-son fashion, David Lailey purchased the family farm in 1970 and continued transforming the orchard into vineyards.

 

David and his wife Donna, broke ground in the Ontario wine industry on several facets. Donna was one of the founding members of Vintner’s Quality Alliance (VQA).  She was crowned the first-ever Grape Queen of the Niagara Grape and Wine Festival in 1991. This is a prestigious industry recognition is awarded to the best vineyard of the season. (normally crowned as Grape King, yet exceptions were made to include the first awarded female grape grower). And Lailey Vineyard was one of a handful of wineries across Canada that incubated the idea of crafting Canadian oak barrels to age their wines.  

 

Today, the vineyard comprises of 20+ acres with grape varieties including Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewurztraminer, Merlot, Pinot Noir, Riesling, Sauvignon Blanc, Vidal and Zweigelt.

 

2009 Harvest Report

I spoke with Lailey’s winemaker Derek Barnett last week while he was walking through the vineyards examining his grapes. From the end of August through early September, winemakers are constantly talking about ‘véraison’.  This is the stage when grapes change from hard lime green balls into colourful plump grapes.  Derek explains, “It is exactly the same with tomatoes in your garden. In the few weeks before harvest, tomatoes change from green to red.  In the vineyards, the clusters (winemaker speak: bunches of grapes) take on natural sugar and the acid levels come down while the colour changes.” The red grapes are the most noticeable.  Pinot Noir grapes change first.  Derek was excited to report that 90% of his Pinot Noir clusters are in véraison stage. “Pinot looks fantastic.  The grapes are small, meaning that there is lots of concentrated fruit that will show through in the wine”.  Merlot grapes are at approx 20% and Cabernet Sauvignon is 15% véraison. 

 

With all of the rain this summer and the slow growing fruit, Derek reports that harvest might begin later this year – Mother Nature only really knows.  In comparison to 2007 – a spectacular vintage – Derek began harvesting Pinot Noir on September 25th.  With the past weeks of solid sunshine and cool nights, Derek is ever optimistic. He predicts that he may be starting to pick his Pinot around Oct 1st.

 

Harvest is indeed a busy time.  It can be similar to playing chess with Mother Nature as your opponent. All of the equipment is ready, the pickers are on alert and winemakers like Derek are constantly walking the vineyard observing the fruit, tasting them and carefully measuring the Brix levels (amount of natural sugar in the grape). The process may be well defined, yet still “harvest is different every year”, Derek explains with a chuckle.

 

It’s stressful, but he is happy to do it

Derek has been a winemaker since 1991 where he began his career at Southbrook Farms (the same winery as Steve Byfield of Nyarai Cellars – August’s Savvy Selections featured winery). A prominent fixture at Lailey for the past 8 years, Derek absolutely loves his job. What gets him excited about winemaking? “Working with the fruit”, states Derek without missing a beat. “We grow grapes in the summer and make wine in the fall.”  Certainly there are sleepless nights, stressful moments and incredible pressure when your business is subject to all weather conditions – days of rain and heat just as equally as the extreme cold, yet it is the creativity of growing grapes to make premium wine that fuels Derek’s passion for his job. 

 

And Derek is not always roaming the vineyards, riding the tractor or amongst the tanks in the cellar, he is also Lailey’s ‘offical tour guide’. When your travels take you to Niagara-on-the-Lake, be sure to contact him to arrange a personal tour “of his workshop” – you will certainly have a fun time exploring Lailey’s cellar. 

 

Great things grow in Ontario

The team at Lailey Vineyard has been instrumental in putting Ontario and for that matter Canada, on the wine map. In the past 5 years, Derek has noticed that more people are drinking and embracing Ontario wines. “I love when people visit the winery and get excited about the whole wine experience – meeting the Lailey team, trying our wines and walking through the vineyards”, says Derek. 

 

All of us at Savvy Company too are excited to showcase Canadian wines in our events at the Savvy Selections. 

 

Here’s to great Ontario wines and their impressive winemakers.  Cheers & Enjoy!

 



~ Savvy Sommelier Tasting Notes ~

 

Lailey Vineyard Riesling VQA 2008, $18

Derek recalls that 2008 was a phenomenal vintage for Riesling.  He harvested the grapes with loads of acidity to ensure that the wine would result in a crisp, dry & refreshing wine.

 

Savvy Sommelier Tasting Notes: This wine lives up to Derek’s master plan – the acidity is noticed as soon as you uncork the bottle. Elegant aromas of fresh grated ginger, lemongrass with a hint of white grapefruit.  These aromas continue into the taste leaving you salivating for more with every sip.

 

Suggested Food Pairing: Serve chilled (at about 11C) on its own or light foods.  Be weary not to overpower the wine with a dish of many flavours as the elegance of the wine will be lost. A favorite of the Lailey family is a classic Alsatian Onion Tart (recipe below).  Alsace, France is renown for their dry, crisp Riesling wines – just like Lailey’s Riesling.

 

Cellaring: No need to wait…just chill this bottle and serve during this Indian summer weather!

 

 

Lailey Vineyard Cabernet-Merlot VQA 2007, $20

Made with Merlot and Cabernet Franc grapes from the Lailey property (Lailey purchases grapes from Niagara grape growers too), Derek reports, “The berries (winemaker speak: grapes) were very small in 2007 due to the lack of rain during the summer.  The result is a concentrated wine with a lot of depth and modest amount of tannins that gives this wine aging potential.”

 

Savvy Sommelier Tasting Notes: Fire engine red in colour, this is a powerful wine.  Aromas reminded our Savvy Selections tasting panel of field berry jam & garden fresh beets.  The blackberry taste continues with chalky tannin texture (can you find that?).  “The wine has delicious chalky tannin in this vintage’, noted Derek.

Suggested Food Pairing: This is a versatile blend that can either be enjoyed now or put away in your cellar. As you age the wine, the blackberry taste and the chalky texture will be less prevalent. If you choose the open now, serve this Cabernet-Merlot with a hearty pasta dish, roast beef with all of the trimmings, BBQed steak or Harvest Ratatouille (recipe below) the chalky tannin texture will lessen with the food.

 

Cellaring: This wine is impressive as is, or as Derek reports, it has aging potential of 7 to 10 years.

 

 

Pinot Noir VQA 2007, $25 (special price to Savvy Selections subscribers – usually $30)

“I still remember the 2004 Pinot Noir.  It was one of the best that I ever made”, proudly recalls Derek.  If you subscribed to Savvy Selections back in December 2005 when we launched – and we have a number of loyal long time subscribers! – you may too remember the Pinot Noir that was one of the Savvy Selections.  Derek is definitely a master of Pinot Noirs.  Considered one of the hardest grapes to grow and temperamental to create a wine, Derek has a special touch that you will enjoy when you open this bottle of wine.

 

Savvy Sommelier Tasting Notes: “The colour reminds me of plush red velvet,” remarked one of our Savvy Selections tasting panelist.  The aromas? “A bouquet of long stem red roses”, commented Savvy Sommelier Debbie Trenholm. There is a stunning elegance in the wine from the colour in the glass to the floral aroma to the warm taste of red fruit. The light tannins and the long finish make this a masterpiece of a wine that it is no wonder it Derek’s signature wine.

 

Suggested Food Pairing: This Pinot was thoroughly enjoyed by our Savvy Selections tasting panel and Accredited Sommeliers all on its own. Grilled Salmon is a classic match, as is a mushroom ladened dish. From Lailey’s recipe box, Mushroom Bruschetta with Mushroom Syrup will be outstanding with this wine.  

 

Cellaring: This wine is ready to serve right now or if you choose, it could cellar it for 5 to 7 years.  

 

Impromptu VQA 2007, $45 (optional addition)

You are the first to receive this wine as it will be released at the winery on September 25.

 

Savvy Sommelier Tasting Notes: This full bodied wine is absolutely delicious.  An unusual blend of 68% Syrah, 12% Malbec, 12% Petit Verdot & 8% Cabernet Sauvignon from the infamous 2007 vintage.  This is the 2nd vintage for this wine (winespeak: 2nd year this wine has been made) and won’t last long as it has a ‘cult-like’ following of wine lovers.  Smooth velvety texture, with rich flavours of blackberry, dark plums and blueberry pie with warm finish.  “I could get addicted to this wine’, commented one of the participants in the Savvy Selections tasting panel.

 

Suggested Food Pairing: If you choose to open the bottle now – make the accompanying meal a special occasion.  Grilled beef tenderloin and blue cheese or a rack of lamb with mint sauce would be a delicious menu for this wine. 

 

Cellaring: This elegant wine is ready to drink now or will continue to evolve by cellaring it 2-3 years. 

 

 

 

Wine & Food Pairing Tips offered by Lailey
from www.laileyvineyard.com

To understand the personality of a wine, the wine needs to be experienced alone and in the company of food. It is interesting to discover how the wine changes with different company and to learn which company highlights the aspects of the wine that you most enjoy. All of the recipes below come with wine recommendations. We encourage you to do more than accept them. We want you to experience the wine alone, then with the food. We also want you to venture from our recommendations and discover food and wine pairing for yourselves. Try orchestrating some un-convential pairings to taste what happens.

A few basic tips…
1. Wine that is high in alcohol will make hot foods taste hotter. If you serve high alcohol wines with foods that carry some sweetness, however, the sweetness will quell the alcoholic heat of the wine and, therefore, soften the experience of the wine. The sweetness may simply be in the form of a sweet sauce in an otherwise savoury dish.

2. Wine that is high in tannin (that astringent feeling you experience on your gums and the insides of your cheeks which you get mainly from red wines) sometimes tastes coarse, especially in its youth. If you taste tannic wine with salty food, the wine will become softer – less coarse.

3. White wines can often be very acidic. This may be an aspect of white wine that you enjoy and find refreshing. If you want to downplay the tartness of a wine, however, it is best to serve such a wine with highly acidic food, like a fresh summer tomato salad or a dish with lots of fresh citrus – especially lemon or lime. The acidity in the food will downplay the acidity in the wine and this will connect the wine to the food quite nicely.

 

 

 

 

Recipes to Enjoy with your Savvy Selections

With Lailey Vineyard Riesling VQA 2008

Tarte de l’Oignon

From Lailey Vineyard’s recipe box. This onion tart or flan is a French recipe from the region of Alsace, France, also the same region famous for crisp, dry Riesling wines.

 

Ingredients

7 oz flour
4 oz unsalted butter
4 Tbsps (approx) iced water
pinch of salt
2 egg yolks

2 oz butter
10 fl oz cream
1 egg
1 1/2 lbs onions, thinly sliced
nutmeg, salt, freshly ground pepper to taste

 

 

Method

Preheat oven to 375 F

 

Rub the 4 oz of unsalted butter into the flour and salt, until it looks like breadcrumbs. Add a tablespoon of water at a time until a firm dough may be formed. Wrap in plastic and let rest in the refrigerator for an hour.

 

Roll out the pastry on a lightly floured surface and line a 9″ flan tin. Prick the bottom with a fork and blind bake with ceramic baking beads ( alternatively, the crust may be lined with tin foil and filled with dried beans or rice). Bake for 8 to 10 minutes. Remove from oven and carefully remove baking beads. Allow crust to cool.

 

Meanwhile, make the filling. Melt the butter in a large frying pan or wok, add sliced onions, cover and cook gently for 30 minutes over low heat, stirring often. Do not allow the onions to brown. Allow onions to cool.

 

Mix the cream, egg, egg yolks, nutmeg, salt and pepper together. Add the onions and pour into the baked crust.

 

Bake for approximately 30 minutes, the eggs should be set and the top golden brown.Serve hot or cold  

 

 
With Lailey Vineyard Cabernet-Merlot VQA 2007

 

Harvest Ratatouille

Serves 12
From Lailey Vineyard’s recipe box & Silver Palate Cookbook


Ingredients

2 cups best quality olive oil
4 small eggplants, about 4 pounds in all, cut into 1 and 1/2 inch cubes
2 teaspoons salt
11/2 pounds white onions, peeled and coarsely chopped
7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2-inch strips
2 medium-size sweet red peppers, stemmed, seeded and cut into 1/2 inch strips

2 medium-size green bell peppers, stemmed, seeded and cut into 1/2 inch strips
2 tablespoons minced garlic

3 cans Italian plum tomatoes, drained
1 can tomato paste
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
2 Tbsp dried basil
2 Tbsp dried oregano
freshly ground black pepper to taste

 

 

Method

Preheat oven to 400 F

 

Line a large roasting pan with foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with salt, and toss well. Cover pan tightly with foil and bake for 35 minutes, until eggplant is done but not mushy. Uncover and set aside.

 

In a large skillet or in 2 small skillets, heat remaining oil. Sauté onions, zucchini, red and green peppers and garlic over medium heat until wilted and lightly coloured, about 20 minutes. Add tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10 minutes, stirring occasionally.

 

Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning.

Serve hot or at room temperature.
 
 Tips:
* great to have some feta cheese or sausages to add as you serve
* some freshly grated parmesan sprinkled on top is also very nice
* leftover ratatouille heats up nicely in a pot on the stove over medium heat and may be served over a bed of pasta or rice



With Lailey Vineyard Pinot Noir VQA 2007

Mushroom Bruschetta with Mushroom Syrup

Serves 4
From Lailey Vineyard’s recipe box & Simple to Spectacular Cookbook by Jean Georges Vongerichten &Mark Bittman

 

Ingredients

2 tablespoons butter
extra-virgin olive oil as needed
8 ounces button mushrooms, washed and chopped
2 shallots, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
salt and freshly ground pepper
4 thick slices sourdough bread or other good white bread

clove garlic, peeled and cut in halves
1 pound mixed mushrooms, trimmed, washed, drained and chopped
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1/2 cup chopped fresh herbs, such as parsley, dill, chervil, basil, and/or tarragon
minced zest of 1 lemon
lemon wedges for serving

 

Method

Preheat the broiler or prepare a grill. Put half the butter and 1 tablespoon oil in a skillet and turn the heat to medium-high. When the butter melts, add the button mushrooms, shallots, chopped garlic, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms give up their liquid and begin to brown, about 10 minutes. Add 2 cups water, stir, and cook for about 10 minutes, or until slightly reduced. Strain and return the liquid to the skillet; discard the mushrooms. Cook over high heat for 10 to 15 minutes more, or until quite thick and syrupy.

 

Meanwhile, brush the bread on both sides with oil and grill lightly, turning once. Rub with the cut garlic clove.

Put the remaining butter and another tablespoon of olive oil in a large skillet and turn the heat to medium-high. When the butter melts, add the mixed mushrooms, shallots, minced garlic, and salt and pepper to taste and stir. Cook, stirring occasionally, until the mushrooms have given up their liquid and begun to brown, about 10 minutes. Stir in the chopped herbs and lemon zest.

 

To serve, spoon the mushrooms onto the grilled bread and drizzle with the mushroom syrup. Serve with lemon wedges.

 

 

 

Cheers & Enjoy your September Savvy Selections

 

 

 

 

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