Posts Tagged ‘Di Profio Winery’

Di Profio Wines..a perfect summer package!

Posted by Shawn

Monday, July 13th, 2015

Savvy Selections wine of the month club
Di Profio Wines
–  July 2015 –

It seems like summer is flying by. In some parts of our province, we are just starting to feel the heat we’ve waited for since the dreary dead of winter. For Ontario’s wineries, this is the quiet time between the bustle of tying or unearthing canes in the spring and the panic of harvest in the faJoseph DiProfioll. Not that there isn’t work to do – the vines need to be trimmed and there’s always something to look after as the grapes turn from flowers into delicious fruit.

This month features wines from a small, family-run winery located seconds from the idyllic village of Jordan Station. Di Profio Wines has one of the most interesting tales and some great summer wines for you to enjoy!

Ready to uncork & enjoy your Savvy Selections? 

In your Savvy Selections you will find 3 DELICIOUS wines. Each one has been specially selected for its unique ability to pair with summer food and enjoy with friends. Don’t let the “Zinc” theme fool you – these wines are all about balanced fruit and freshness, and you’ll find that there are so many foods that work with each of them!

2013 “The Kitchen Zinc” – Fresh, crisp, and fruit-forward in style, this perfect entertaining white wine will have folks asking for more! A lovely blend of Sauvignon Blanc, Vidal, Viognier, Muscat, and Gewurztraminer, it reminds you most of Sauv Blanc but then adds some great tropical fruit and floral hints from the additional components.

2013 Gamay Rosé – A refreshing fruit driven Rosé based on 100% Gamay that not only pairs well with many foods, but is a fine drink on its own, enjoyed cold on a sunny deck or patio.

2012 “Zinc-Tastic – This fruit dominated Cabernet-Merlot blend with mellow tannins and great acidity is the perfect companion to this summer’s BBQ dishes!

One of the hazards of our job…

One of the several bonuses of my work is that you meet fascinating people involved in the wine industry.  Often is the case that they become friends.  This is certainly the case with Carollynn & Joseph Di Profio (in photo).  Savvy Sommelier Shawn McCormick first introduced me to them and now…I stay at their B&B whenever travels take me to Niagara.  In this eZine Shawn (and I) look forward to introducing you to the winery, their wines & the cool people who pour their heart & soul into everything that they do…and they are retired!

You won’t find these Di Profio wines at the LCBO

We have done it again!  Our Savvy Sommeliers have found great wines (at great prices) that we are confident you will enjoy…every sip!  Di Profio Wines produces such small amounts that you won’t find them on the shelves in your LCBO. Call on us at anytime at 613-SAVVYCO (728-8926) for additional bottles of your favourite Di Profio wines – or other wineries we have featured in Savvy Selections.

Cheers & enjoy your summer!
Debbie & Savvy Team


Di Profio Wines

Presented by Sommelier Shawn McCormick

I literally jumped at the chance to write about Di Profio wines when asked, as I have known proprietors Joe Di Profio and Carollynn Desjardins for almost four years now. My wife and I first stayed at their lovely B&B when the winery was just a set of plans, and they were temporarily making wine in a converted barn. Through the years, I have learned a lot about their incredible journey from retired school officials to farmers and winery owners.

You’re Never Too Old

Joe and Carollynn met when they both worked with school board in North Bay. They retired years ago to winters in Mexico and were loving their life of warm weather and time on their boat, the “Mia Cara”.

Di Profio WineryFate brought them back to Ontario and due to a health issue they ended up in the Niagara region. Once recovered, they decided that they wanted to stay in the area to be close to their son Fred.

They weren’t really looking to start a winery, but they had been thinking about a legacy they could leave for their children. They liked the idea of building something they could pass down to the generations.

When they saw and bought the 12 acre property that is now Di Profio Wines, the vineyard was in horrible shape, having been neglected for years. Consultants they hired at the time recommended that they just rip everything out and start over, but Joe thought that there was a lot of the vineyard worth saving. He was right.

Over the last 5 or so years they have built a new winery building, and added deck and porch areas, as well as a food service trailer. They’ve recovered what they could of the vineyard, and replanted what they couldn’t. They are now fully under vine and producing about 1500 cases of wine annually.

A B&B And a Winery?

The property (now renamed after their boat – the “Mia Cara” vineyards), included a large, fully finished house. While the vineyards had been neglected for years, the house was in great shape, if large for their needs. “What are we going to do with all this space?” asked Carollynn. She soon decided that they would open a Bed & Breakfast, despite never even having stayed in a B&B herself! Together they have created a unique guest experience where you literally are “Among the Vines”. In addition to working in the vineyards and the tasting room, Carollynn does double duty as B&B host!

A Family Affair

You may say that the Di Profio family, originally from Italy, has winemaking in their blood. Joe’s father Guiseppe Di Profio was the first Di Profio in Canada to make wine, back 60-70 years ago. Today, Di Profio uses his name on their very special appassimento style wine “Peppe’s Pride” which is only made in specific years.

The wine-making bug skipped a generation, but when Joe’s son Fred trained as a winemaker, it piqued Fred DiProfioJoe’s own interests in wine. Fred has his own winemaking company looking after a couple of different wineries, yet still finds time to tend to the winemaking duties at Di Profio. With Joe in the fields, Carollynn at the tasting bar, and Joe’s grandson Jack staying with them this summer, you’re sure to find one of the family members working in the winery or the fields if you stop in to visit.

What is it about Zinc?

Joe had visited wineries in Italy and noticed they all had zinc topped bars. In much the same way that they used to put zinc on barn roofs to stop moss or algae from growing, zinc provides an anti-microbial surface which makes for a great bar top! They sourced rolled zinc and found a local copper roofer who would work the material. Di Profio’s zinc-topped bar is now affectionately known as “The Zinc”.

What’s Next?

With capacity for about 3000 cases, they see organic growth of the winery from the current 1500 cases through repeat customers (currently around 80%). With two harsh winters under their belt, they have a few planting changes to make to ensure longevity of the vineyard, and to provide the right varieties for the wines that sell the best. As an example, some areas where Merlot and Sauvignon Blanc don’t do as well will be replaced with Vidal (used in their “Teacher’s Pet” Special Select Late Harvest wine). Joe mentions that there are some abutting vineyards that might feed future grape needs. So much for retirement!




Even with several wines to choose from, it wasn’t too hard to pick the wines for this month’s selections – after all, a white, a red, and a rosé make for the perfect package in the summer! All of the wines chosen are fantastic food pairing options and you’ll find them easy to pair. They all exhibit great fruit and acidity – two qualities that will enhance your dishes.  The best part is, they are all balanced and can be sipped on their own, making them extremely versatile.

“The Kitchen Zinc” 2013, $16.50

Savvy Sommelier Tasting Notes: This wine has quickly become Di Profio’s most popular wine, andDi Profio Wines Kitchen Zinc 2013 continues to sell more every year even with increasing production! This summer sipper is light and fresh on the palate. It offers a delicious nose of tropical fruit – namely gooseberry, passion fruit, kiwi, and sweet, ripe melon. Behind the tropical fruit are lighter citrus, fresh cut grass, and wet river stone notes. There is an initial hit of the sweet tropical fruit, and then a cleansing, tart lemon refreshes before the long grapefruit pith finish.

Suggested Food Pairings: Enjoy with grilled swordfish, an asparagus quiche made with fresh Ontario asparagus, or a tropical salad!  See the grilled pineapple salad recipe in the following pages.

Cellaring:  Drink soon at 7-10ºC.

Gamay Rosé 2013, $15.70

Di Profio Gamay RoseSavvy Sommelier Tasting Notes: Beautiful bright pink colour. Strawberry and ripe raspberry notes on the nose reminiscent of Swedish berry candies. There is the slightest hint of herbaceousness akin to fresh-cut rhubarb and notes of sweet Honeydew melon as it warmed. The palate is slightly sweet strawberry  fruit at first ,showing good weight without being sticky. This is followed with strawberry-rhubarb and red currant. There is a refreshing acidity which cleanses your palate but leaves a nice lingering finish. It is a wine that is both sweet and dry at the same time!

Suggested Food Pairings: Another versatile wine that will work with many dishes including grilled shrimp, summer salad, or most BBQ fare. Try it with our veggie pizza recipe further in!

Cellaring: Drink now. Serve between 7ºC-10ºC.

“Zinc-tastic” Cabernet Merlot 2012, $23.00

This blend of 50% Cabernet Sauvignon and 50% Merlot from a great growing year exemplify that Ontario can make delicious, full-bodied red wine as well as whites.2012-zinc-tastic1

 Savvy Sommelier Tasting Notes:  A deep rich ruby colour and a purple hue give hints as to the makeup of this wine. The aromas of dark and red fruit – plums, cassis, black cherry, red cherry come with light spice and mocha notes. There is the slightest smoky herbaceousness reminiscent of a tamed jalapeño pepper.  Red cherry and red currant dominate the subdued leather and earthy components on the palate. There is decent acidity and slightly grippy tannins that indicate you could hold this for a few years, or pair with some juicy protein.

Suggested Food Pairings: Pair with bison burgers, venison sausage, mushroom lasagna or rare steak. See the recipe in the following pages for Smoky Cheddar Paprika Burgers.

 Cellaring: Drinking well know, can cellar for up to 5 years. Serve at 16-18ºC.



With The Kitchen Zinc…

Grilled Pineapple & Jalapeños w Fresh Mango & Avocado salad

From Ripe Life (recipe & photo credit)
Serves 2-4
Makes 4 side salads or 2-3 large dinner salads


¼ cup fresh lime juiceRipe Life grilledpineappleandjalapeños
1 teaspoon agave syrup

½ teaspoon salt
3 tablespoon olive oil
2 tablespoon cilantro chopped
I pineapple cored and peeled sliced into 1 inch rounds
4 jalapeños sliced in half length ways seeded
2 mangoes peeled pitted diced
2 avocados peeled pitted sliced
¼ cup pumpkin seeds (pepitas)


Make vinaigrette by whisking lime juice, agave, salt and olive oil.

Stir in cilantro.

Heat BBQ to medium high.

Lay pineapple in hot grill for several minutes to caramelize and flip over. At the same time grill jalapeños. When peppers and pineapple are slightly softened and grill marks appear remove from grill. Chop into chunks and gently toss with mango and avocado.

Dress with vinaigrette. Sprinkle with pumpkin seeds and serve.

With Gamay Rosé …

Green Onion, Arugula, & Goat Cheese Pizza

From Shawn McCormick’s family kitchen
Serves 2-3
Also good with Wild Leeks (Ramps) or Garlic Scapes instead of Green Onion!


2 Pizza shells or flatbreads
6-8 Green onions, chopped
Handful of arugula per pizza
8 oz goat cheese, crumbled
8 oz mozzarella cheese
1/2 cup finely diced red pepper
Olive oil


Brush the shell or pre-cooked crust liberally with your favourite olive oil.

Wash, dry, and chop the arugula into bit sized pieces. Distribute it and the chopped green onions and red pepper across both shells.

Scatter the crumbled goat cheese and then coat with a thin layer of mozzarella (to hold it all together).

Grind some fresh black pepper over it and heat in 350ºF oven or BBQ for about 10 minutes.

Allow to rest for 2-3 minutes. Drizzle with a little more olive oil if you like, and serve with Gamay Rosé.


With Zinc-tastic …

Smoky Cheddar Paprika Burgers

From Shawn McCormick’s family kitchen
Serves 4-6


1 kg lean ground beef
6-8 oz smoked cheddar
1/2 medium onion, diced finely
1 tsp hot, smoked paprika (more if you like it spicy)
1 tsp chipotle spice (optional)
1 egg
½ cup dried bread crumbs
Olive oil
Salt and pepper to taste


Dice the cheese into small cubes, about ½ cm

(Optional) Sauté the onions in olive oil until clear and soft

Beat the egg and then mix all ingredients in a large mixing bowl. Form into patties – should make 6 large patties or 8 smaller ones.

Cook as you normally would on BBQ or frying pan. Serve on your favourite bun with toppings of your choice!


Drop by & say hello to Carollynn at the Zinc Bar the next time you’re in Niagara.

Enjoy your Savvy Selections!


Clink & Drink Pink with Rosé wines from Kacaba & DiProfio Wines

Posted by Amanda

Tuesday, July 7th, 2015

The temperature is soaring & those lazy days we’ve been dreaming of all winter are now here!  Our One Dozen Rosés is back by popular demand &  you can read all about each bottle that you will receive when you place your order.  We make buying Rosé wine so easy, just click & sip!

One Dozen Roses - Savvy CompanyWith each entry in our Rosé Report , our Savvy Sommeliers  take the guess work out of what taste is bottled up in each pretty pink bottle.   Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés.

“Rosé wines unleash the creativity in a winemaker. They can be made from any combination of grape variety resulting in dramatically different styles,” says Savvy Sommelier Debbie Trenholm. “There are so many exceptional Rosé wines made right here in Ontario but not all are available at the LCBO. We’ve brought back One Dozen Rosés and The Rosé Report to help you experience those hidden gems.”

Bring on summer! Order One Dozen Rosé now >>


Featuring Rosé wines from
DiProfio Wines & Kacaba Vineyards…

These 2 boutique wineries are located in Twenty Valley along the Beamsville Bench and they illustrate that small is BIG.  These Rose wines pack a punch of taste & quality that our Sommeliers are always on the lookout for in Ontario wines.

Di Profio Gamay Rose 2013
Di Profio Gamay Rosé

Twenty Valley  (Beamsville Bench)

This boutique winery has a growing reputation for making outstanding wines. Sandwiched between the 20 Valley region and Niagara-on-the-Lake, this is definitely worth the stop…and they have a wonderful B&B on the estate!

Savvy Sommelier Tasting Notes: A stunning colour in the glass. Aromas of beets, candy floss, it smells sweeter than it is…in fact, it is deliciously dry. Each sip is loaded with tastes of red fruit (cherry, raspberry or strawberry perhaps). This Rosé has a nice refreshing acidity, a long berry finish. Bring on summer with this outstanding wine!

Suggested Food Pairing: Another one to pack for a picnic or serve on the dock. Chill & pack in your basket (no need for a corkscrew) to enjoy with tabbouleh, hummus, quinoa salad. In our Rosé Recipe Box below, we have included a Chickpea, Barley & Feta Salad that will do the trick!

Trip Tip: Among The Vines B&B

Planning a roadtrip to Niagara? Try to get accommodation at Carollynn & Joseph Di Profio’s B&B located next door to Di Profio Wines. It is truly a way to enjoy the fullest wine experience in a very personal way.  The 10 acres of vineyards with both mature vines & newly planted ones too are filled with activity during the day and tranquility at night. They promise the vines won’t disturb your sleep. Awake to a fresh breakfast laced with Di Profio’s own icewine – now that is the way to start a day in wine country!


Kacaba Rebecca Rose 2014Kacaba Vineyard Rebecca Rosé VQA 2014

Beamsville Bench (Niagara Escarpment)

Looking for great red wines made in Ontario? Kacaba Vineyards is definitely one of our top picks. This year’s of rosé wine is made with 100% Gamay grapes grown on the estate, this is ‘not just another summer sipper’ states John Tummon, Kacaba’s winemaker. It is a wine to be enjoyed year round… before or during a meal.

Savvy Sommelier Tasting Notes: Bright cotton candy pink colour. Concentrated aromas of fresh juicy red cherries, ripe red berries and cotton candy of course! These aromas continue into the taste with an added cranberry flavour to give it even more body. A smooth texture in your mouth, this bright and refreshing wine is so easy to enjoy.

Suggested Food Pairing: One definitely to serve during a meal – lunch or dinner. Chicken satay, grilled vegetable kebabs would be delicious. We also think that it would be perfectly paired with pan seared fish – such as the perch recipe that we’ve provided for you from Port Restaurant located in Pickering – recipe below.  Enjoy!


~ Recipes to enjoy with your One Dozen Rosés ~

With Di  Profio Gamay Rosé

Chickpea, Barley & Feta Salad

From Bon Appetit Magazine
Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.


8 oz. green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 tsp olive oil
¼ cup raw sunflower seeds
1 can ( 15.5-oz.) chickpeas, rinsed
4 oz. feta, crumbled
2 Tbsp chopped fresh dill
2 Tbsp fresh lemon juice


Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.

Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.

Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

Toasted Spice Vinaigrette

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
¼ cup olive oil
2 Tbsp white wine vinegar
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper


Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop.

Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper. Vinaigrette can be made 4 days ahead. Cover and chill or toss into salad & chill until serving.


With Kacaba Vineyards Rebecca Rosé

perch with salsa verdePan Seared Perch with Salsa Verde

From Port Restaurant in Pickering (recipe & photo credits)
Serves 4


1/2 bunch Ontario flat-leaf parsley
1/2 bunch Ontario basil
l1/2 bunch Ontario mint
1 clove Ontario garlic, peeled
2 tablespoons capers, drained
2-3 anchovy fillets
1 Tbsp Ontario mustard
4 Tbsp Pristine Gourmet Sunflower OiL
1-2 Tbsp red wine vinegar
1 1/2 cups all-purpose flour
2 Tbsp paprika
1/2 teaspoon salt
1 Ontario egg
1 cup Ontario cream
1/2 cup butter
1 1/2 lb fresh, skin on Ontario perch
Salt & Pepper to taste


Before prepping fish, place herbs, garlic, capers, anchovies, mustard, sunflower oil and vinegar in a food processor. Season generously with salt and pepper. Pulse until mixed, but still course. Add more oil if necessary.

Next, mix flour, paprika, and salt together and set aside.

Heat butter in a large sautee pan. Dip perch fillets into the flour mixture and gently shake off excess. Carefully place them into the heated, buttery pan, skin side down. Once golden brown, flip and cook for 30 seconds more. Remove from the butter and drain on a paper towel to absorb excess butter. Spoon on salsa and serve immediately.

Enjoy…and Clink & Drink Pink!





Clink & Drink Pink! The Rosé Report

Posted by Debbie

Monday, July 21st, 2014

Summer is here! The great weather and the endless array of outdoor festivals truly mean that it’s blue-sky & rosé-wine time.  As part of our newly-launched One Dozen Rosés, you can read all about the aromas & tastes of each bottle you will receive in your case of wine.

One Dozen Roses - Savvy CompanyThe Rosé Report will take the guess work out of what taste awaits in many bottles of rosés.  Here are just a few of the rosés to enjoy in  One Dozen Rosés plus a recipe from the kitchen of a great Niagara winery bistro. Watch this space for the full report – and it is ongoing throughout the summer – at  Each week we will highlight a couple of must try Ontario Rosés.

Bring on summer! ORDER NOW …

Come summer, it’s so easy to be a big fan of rosé.  Chilled and off-dry,it pairs beautiful with whatever you bring home from the farmer’s market.  That’s why we’re all so excited about our latest venture.  No more waiting in hot, sticky lines at the LCBO!

It is not all rosy when it comes to rosé wines, as many people are stuck on the idea that rosés are sweet.  Truth be told, they are anything but sweet.  Similar to white wines, rosés are also dry with a refreshing zing to quench your thirst. Many are low in alcohol (9% to 13%) and can range from any shade of pink from pale salmon to candy floss to even light red.

“Rosé wines unleash the creativity in a winemaker. They can be made from any combination of grape variety resulting in dramatically different styles,” says Savvy Sommelier Debbie Trenholm. “There are so many exceptional rosé wines made right here in Ontario but not all are available at the LCBO. We’ve launched this One Dozen Rosés and The Rosé Report to help you experience those hidden gems.”

 ~ The Rosé Report ~


Let’s have a Mini Wine Tasting!

Our Sommeliers do it all the time…now it is your turn.  In your One Dozen Rosés, there are wines from 2 wineries – DiProfio Estates & Harwood Estates – with bottles from different vintages.  This Rosé Report will look at Di Profio from Niagara, stay tuned next week for another segment on Rosé wines from the same vineyard but from 2 different vintages – this time from Prince Edward County.

Di Profio is a tucked-away winery, run by husband & wife team Joseph & Carolynn DiProfio – this boutique winery is making fantastic wines.  Interestingly, their son is the winemaker at Pondview Estates Winery as well as at the family business.

Grab 2 glasses and try a splash of each of the wines side-by-side to see and taste the difference a year makes. Notice the difference in the colour, the aromas & the tastes too.  We thought these wines were so dramatically different that we wanted you to try this experience – and experiment – too.  Our team of Savvy Sommeliers liked the wines both equally…here are our tasting notes:

DiProfio Gamay Rosé VQA 2012

Di Profio Gamay Rose 2012$15.70

Savvy Sommelier Tasting Notes:  A gorgeous ruby or watermelon colour, this wine has aromas of strawberry jam & fresh rhubarb pie that continue into the taste.  There is an interesting mint & earthy note that has not appeared in other Rosés in your selection.  Our Sommeliers figure that this must be characteristic of Gamay Noir grapes.

Suggested Food Pairing:  ”My beet pizza would be great with this”, tempts Savvy Team member Deb White. To make, simply spread basil pesto on a pizza shell, sprinkle chopped cooked beets, crumble feta cheese and minced red onions.  Bake in the oven or on the BBQ until golden brown.  Easy as that!


DiProfio Gamay Rosé VQA 2013

Di Profio Gamay Rose 2013$15.70

Savvy Sommelier Tasting Notes:  A completely different colour than the 2012, this one is a stunning coral colour in the glass. Aromas of grapefruit & geraniums are noted with tastes of red fruit (cherry, raspberry or strawberry perhaps).  This Rosé has a nice refreshing acidity, a very long finish of lemon…or is it grapefruit? Definitely an outstanding wine.

Suggested Food Pairing:  Anyone for a picnic? Chill & pack in your basket (no need for a corkscrew) to enjoy with tabbouleh, hummus, quinoa salad, even a fruit salad. For something completely different, serve a glass of this Rosé with Chilled Cantaloupe Soup when you have friends over to unwind in the sunshine. Recipe is on the following pages


Welcome to life Among the Vines

As an added bonus, you can visit  their bed and breakfast, Among the Vines, nestled between Jordan Village and Jordan Station, among the vines of the Mia Cara vineyard and next door to their winery; home to Di Profio Wines. Come & enjoy the root of the wine experience in a very personal way.

The 11 acres of mature fruit bearing and newly planted vines are filled with activity during the day and tranquility at night. We promise that the vines won’t disturb your sleep. Awake to a fresh breakfast prepared by a truly caring chef.  Travel the Twenty Valley wine route and return for a relaxing evening in the friendly atmosphere of our home


The Good Wine Rosé VQA 2012

The Good Wine 2012 Rose$17.95

We tried both the 2012 & 2013 Rosé from The Good Earth Food & Wine Co. and the 2012 was the hands-down favorite. Winery owner Nicolette Novak says that “Rosé goes perfectly with everything they serve at the Bistro”.  On your next trip to Niagara, be sure to plan a visit to The Good Earth to enjoy their wines at their bistro & patio that looks out into their vineyard.  A perfect place for lunch or dinner. While you are there, be sure to ask for Nicolette – the wonderful woman who is the driving ‘force’ behind everything that goes on at Good Earth.

Savvy Sommelier Tasting Notes: This bright, cherry-coloured wine is very aromatic.  It reminds everyone in the Savvy Team of cotton candy – the colour, aroma & taste.  Laced with fresh ground white pepper, herbs, watermelon & fresh cut grass, this wine is complex with all of its interesting aromas & flavors.

Suggested Food Pairing: Another Rosé that we thought was so good that you needed 2 bottles on hand – at all times!  Enjoy this wine with roast salmon with a raspberry coulis, or with herbed roast pork. Be sure to try Nicolette’s favorite recipe to serve with this wine: Gnocchi with Sage Brown Butter Sauce & Toasted Hazelnuts.

Be sure to drop by The Good Earth Food & Wine Bistro to sample their excellent cuisine.


Rosé wines delivered to your home, office…even cottage!  ORDER HERE

Be sure to try the only assorted case of Rosé wine you will find in Ontario which is delivered right to your door – One Dozen Rosés . Each month throughout the summer – July, August & September – Savvy Sommeliers will offer 12 bottles of different rosé wines from across Ontario.  Next to the taste, the best part of this new way to buy hard-to-find rosé wines is free shipping. You don’t even have to get up off your lawn chair to order


~ Recipes to Enjoy with your Rosés ~


Gnocchi Pillow with Sage Brown Butter Sauce

From The Good Earth Cooking School
Serves 6

2 cups ricotta
2 eggs
1 egg yolk
½ C grated parmesan cheese
¾ C all-purpose flour
¼ tsp grated nutmeg
Pinch salt & pepper

Brown Butter Sauce

1 C + 1 Tbsp unsalted butter, cubed
1 shallot, diced
1 tsp salt
¼ tsp ground black pepper
¼ C thinly sliced fresh sage
¼ C toasted hazelnuts, chopped
¼ C freshly grated Parmigiano-Reggiano


In a bowl, combine the ricotta, eggs, egg yolk, nutmeg, salt & pepper. Add the remaining ingredients, mixing well with a wooden spoon. The mixture will be slightly sticky.

On a well-floured surface, section the dough into 8 equal parts & roll out into long ‘logs’ of approximately ¾ to 1” diameter. Create the gnocchi by cutting each log into ¾ to 1” pieces Bring a large pot of salted water to a rapid boil. Drop about a quarter of the gnocchi into the water When the gnocchi float, cook for an additional minute.

Using a slotted spoon, transfer the gnocchi to a cold water bath. This will stop the cooking and ‘set’ the gnocchi Repeat until all the gnocchi are cooked. Strain, lightly oil, and lay out in a lightly oiled baking sheet.

At this point you can refrigerate or freeze the gnocchi for future use. To reheat, simply bring a pot of salted water to a boil, add the gnocchi, cooking just long enough to heat through. Strain & serve.

Method – Brown Butter Sauce

In a large frying pan, melt 2 Tbsp butter & add shallots. You pan needs to be large enough to accommodate all the gnocchi, or as many as you wish to cook.

Cook butter for 2 minutes over medium heat then add the remaining butter; turn down the heat to a low setting & continue to cook for 8 minutes. The butter will begin to foam & take on a golden colour then remove from heat.

Carefully add the sage & hazelnuts. Add cooked gnocchi & toss gently.

Garnish with grated Parmigiano-Reggiano & serve with Rosé wine.


Enjoy…and remember to Clink & Drink Pink!