Posts Tagged ‘Di Profio Wines’

“Dad…Dad…buy a winery!”

Posted by David

Monday, March 13th, 2017
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When you have generations of winemakers in your family tree, the word “tradition” takes on a new meaning. This month in Savvy Selections, we feature fabulous wines from Niagara’s  Di Profio Wines. A family run operation that specializes in small batch, hand-made wines, Di Profio has quickly built a reputation for their excellent products. You can read all about their approach to winemaking in our Di Profio profile, below.

 

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find 3 of our favourite Di Profio picks. We love how they offer a variety of flavours and styles!

2015 Sparkling Aromatic Gamay Rosie Light and lively are the key words for this bubblegum pink sparkling wine.

2015 Kitchen Zinc – Blended from seven grape varieties, you’ll love how pretty and well-balanced this white wine is.

2013 Zinc-tastic – Here’s an example big red wine Fred Di Profio has become famous for: Cab-Merlot in perfect harmony!

 

Wines with power & elegance

Di Profio is making wines that will entice the most discerning of palates. Each one is unique, offering flavours and aromas that you would expect only from much more expensive products. These wines are read to drink, though most of them can handle cellaring for a few years, too. Our Savvy Sommeliers know you’ll love them as much as we do!

Call on us at anytime you would like additional bottles of your favourite Di Profio wines – or other wineries we have featured in Savvy Selections.  Your Canadian Wine Hotline is 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca.

Cheers!
-Debbie & Savvy Team

 

 

Introducing…

Di Profio Wines
presented by Sommelier David Loan

“Traditional” is a word we like to use a lot in the wine industry. It calls to mind the ancient history of winemaking, and connects the New World to the Old. But only a few Ontario wineries have the family roots to show that winemaking is a family legacy, a true tradition that forms part of the winery’s heritage.

Deep Roots

At Di Profio Wines, the winemaker’s roots go as deep as his vineyards. “My father’s family for generations were farming in a well-known region of Italy called Abruzzi,” Di Profio’s winemaker Fred Di Profio remembers. “My grandfather, Giuseppe, left and they eventually sold off their vineyards, but he continued making wine as many Italian immigrants do, in his cellar.” Fred’s father, Joseph, watched his own father make wine, but didn’t have much interest in the process when he grew up.

Fred, however, decided to study winemaking and began to work as a “cellar rat” at a variety of wineries in Niagara and elsewhere. He eventually took over as winemaker at Pondview Estates Winery (the winery we featured in Savvy Selections just 3 months ago – December 2016). 

Family Business

That’s when his dad, Joseph, got interested, too. “My father saw how gratifying it was for me to make wine and he thought, I should rekindle my childhood memories of MY father making wine,” Fred said. “He had a great time and learned something new and together we naturally found our family roots.” With Fred’s advice, Joseph bought some vineyards near Jordan Station in the Niagara Escarpment. Of course, he immediately enlisted Fred to run the operation.

Building Up

Joseph spearheaded building a new winery and tasting room. One of his biggest concerns was the bar. “Fred was looking for an interesting material for the tasting bar top,” Joseph said. “And he found a wine bar in Italy with a zinc countertop. Zinc oxidizes in a really neat way. Spilled wine produces a really nice patina – the older and more used, the more personality it develops. Joe got some zinc sheets and used them to cover our beautiful tasting bar.”

Joseph liked the material so much, in fact, that the tasting room is called The Zinc. And some of the wine labels playfully use the word, too.

Ready for Reds

Fred has developed a reputation for making big, bold red wines.  In the cool climate region like Niagara, Cabernet Sauvignon can be challenging for those grapes. Fred explained to me that extra time spent in the vineyard makes all the difference. “We always adapt to the climactic conditions. Even in the cooler growing seasons, there are a number of tools we can use in the vineyard to accommodate to any climate, which can vary from year to year,” he said. “Crop thinning to give the vines a helping hand, canopy management to vary the shade levels – more leaves in hot seasons, less in cooler seasons. The secret is patience and good vineyard practices.”

We’re Convinced!

Since Di Profio Wines opened in 2012, the father and son duo (and mother Carollynn had her hand in it too running the B&B next to the winery), Joseph and Fred have quickly built a reputation for high-quality wines. Dedicated to small batch production, and producing only wines from estate vineyards, they are leading a new movement in Niagara winemaking, one that looks to the future while embracing, yes, the traditional.

We are proud to offer you our favourite picks from the Di Profio portfolio. We’re confident that every bottle in the Savvy Selections that you open will leave you wanting more!

~ SAVVY SOMMELIER TASTING NOTES ~

For your Savvy Selection this month, we’ve chosen three wines that demonstrate the powerful elegance of Di Profio wines.  We know that you’ll love the subtle flavours of these stunning wines, along with some delicious recipes that will perfectly match food and drink.

 

2015 Sparkling Aromatic Gamay Rosie (VQA Creek Shores)
$25

Savvy Sommelier Tasting Notes: Named for Joe’s mother, Rosie (and bearing her image on the label), this Gamay sparkler is perfect for a romantic evening! There’s so much going on here: candied citrus, cherry gumdrops, pink marshmallows. It’s dry and refreshing, and finishes on the palate with watermelon and strawberry notes. The mousse is light, with fine bubbles.

Suggested Food Pairings: Our tasters agreed that this will go well with fish and seafood. We think a nice Trout Almandine will be a perfect pairing. (Recipe below.)

Cellaring:  Drink at 8ºC within a year.

 

2015 Kitchen Zinc (VQA Ontario)
$18

Savvy Sommelier Tasting Notes: Want to know what grapes this is made from: Chardonnay Musque (a cousin of the Chardonnay we know and love); Riesling, Sauvignon Blanc, Muscat, Chardonnay, Vidal, and Pinot Gris.

Pretty and aromatic, it has fresh floral and orange notes, with flavours of rose and honey. Medium acidity balances the light sweetness.

Suggested Food Pairings: Off-dry wines pair beautifully with spicy food, and this is no exception. We suggest a chipotle black bean chili. Recipe follows.

Cellaring: Ready to drink now, this could be cellared for up to 2 years. Serve between 10-14ºC.

 

2013 Zinc-tastic (VQA Niagara Peninsula)
$23

Savvy Sommelier Tasting Notes:  Sixty-four per cent Cabernet Sauvignon and Thirty-six per cent Merlot, the Zinc-tastic showcases Fred Di Profio’s talent with making big red wines.

With loads of dark fruit flavours and aromas of cigar box, coffee, and chocolate, this has medium, elegant tannins and medium acidity. Our tasters all thought that this is a steal at the price!

Suggested Food Pairings: We want to pick up on the fruit and smoky flavours of the Zinc-tastic. So, we turned to one of our favourite culinary regions – Provence – and a very old stew recipe: Daube de Boeuf Jeannette.

Cellaring: Drinking well now, this can cellar 3-5 years. Serve at 14-16ºC.

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

 

With Di Profio Sparkling Aromatic Gamay Rosie…

Trout Almandine

Recipe & Photo credit: MarthaStewart.com
Serves 4-6

Ingredients

1/2 cup sliced almonds
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
4 trout fillets
1 Tbsp extra-virgin olive oil
1 Tbsp butter
2 garlic cloves, smashed and peeled

 

Method

Lightly toast the almonds in a saute pan. Reserve. Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk.

Heat a large saute pan over medium heat. Add the olive oil and butter. Dredge the fillets in the flour mixture on both sides. Add to the pan and increase heat. Put the garlic cloves in the pan and swirl it around.

Turn the trout after 2 minutes and remove the garlic (you don’t want it to brown). Cook until the fish is cooked through and lightly golden brown, about 1 or 2 more minutes. Scatter the almonds over top. Serve immediately.


With Di Profio Kitchen Zinc…

Chipotle black bean chili

Recipe and photo: MyRecipes.com
Serves 4

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
6 garlic cloves, minced
2 Tablespoons chili powder
1 teaspoon minced canned chipotle chile in adobo sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 (15-ounce) cans black beans, drained
2 (14.5-ounce) cans whole tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, drained
Cilantro sprigs (optional)

 

Method

Heat oil in a large saucepan over medium-high heat.

Add onion and garlic; sauté 3 minutes or until tender. Add chili powder and next 6 ingredients (chili powder through green chiles); bring to a boil.

Reduce heat, and simmer 15 minutes. Ladle chili into individual bowls, and garnish with cilantro sprigs, if desired.

Serve with corn chips or corn bread.

 

 

With Di Profio Zinc-tastic…

Daube de Boeuf Jeannette

Recipe: Chicago Tribune
Photo credit: SAQ
Serves 5-6

Ingredients

8-10 canned anchovy fillets, optional
3 1/2 pounds lean beef stew, preferably top round, cut into 1-inch cubes
6 ounces lean bacon, cut into 1/2-inch dice
1/2 cup olive oil
2 medium onions, sliced
3 garlic cloves, mashed

Peel from an orange, dried
1 onion, studded with 3 cloves
2 1/2 cups dry red wine
Beef broth, or water and bouillon cubes
3 Tablespoons tomato paste
Large bouquet garni (2 small celery ribs tied with a bunch of parsley sprigs, a few thyme stalks, and a bay leaf between)
Salt, pepper to taste
4 ounces tiny Nicoise olives, pitted
1 Tablespoon minced basil or parsley

 

Method

If you choose to use the anchovy fillets, insert a small piece in each beef cube, using a pointed knife, then set aside. Plunge the bacon into rapidly boiling water for 6 to 7 minutes, rinse under cold water, then drain and dry on paper towels.

Heat half the oil in a heavy-bottomed skillet. When very hot, add the diced bacon and stir until it begins to brown, then remove and let drain on paper towels.

Without crowding the pieces, add the beef cubes to the hot oil. Turn the pieces when nicely browned. When all sides are evenly browned, remove the beef with a slotted spoon, and reserve. Add more oil and the sliced onions, and cook slowly, stirring, until tender but not browned.

Heat oven to 375 degrees. Return the meat and bacon to the skillet, and add garlic, orange peel, onion with cloves and wine. Heat to boil, then add broth to cover, stir in tomato paste, place bouquet garni in the middle, and season with more pepper than salt, as the olives will provide salt.

When the mixture begins to simmer, cover with parchment paper and the lid. Bake until the meat is tender, at least 1 1/2 hours. Turn the beef cubes halfway through cooking. A few minutes before serving, remove the onion with cloves; add olives, taste and correct the seasoning. Serve in a warmed shallow serving dish, accompanied by boiled potatoes or rice, sprinkled with minced basil or parsley.

 

Enjoy the season with your Savvy Selections!

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Taste & Buy outstanding wines from Niagara’s 20 Valley

Posted by Amanda

Monday, November 24th, 2014
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Everything is all set for this tomorrow’s Outstanding in their Fields wine tasting featuring 17 of Niagara’s Twenty Valley wineries.  This is a SOLD OUT event & we’re excited that so many Ottawa wine enthusiasts will be joining us to enjoy these outstanding wines.

Here is a sneak peak of the wines that are ready for you to enjoy – none that you will find at the LCBO – so this is a perfect evening out sipping and stocking up on new wine discoveries.  There will be over 100 different wines ranging in prices from $18.95 to $39.95 – sparkling wines, white, rosé and red wines, delicious ice wines and even a port too!  There’s definitely something for everyone.

Taste a glass…buy a bottle

Exclusive at this Taste & Buy event you can order ANY combination of outstanding wines from ANY of the wineries & they will be delivered by courier to your home or office.

Free shipping on all orders of 12 bottles or more!

With so many wines and so little time, our Team of Savvy Sommeliers will be there to help you sharing wine tips & recommendations to find wines that you will undoubtedly enjoy.

 

Can’t make it to this event? Order online

Don’t despair…you stock up on your favorite 20 Valley wines by ordering online.  Click here to place your order >>

Not sure which wines to order?  Our Savvy Sommeliers can help! Email us or call 613-SAVVYCO (728-8926) & we’ll be happy to offer recommendations & make the arrangements for your order.  Place your order online before December 5th, shipping is FREE on 12 or more bottles…delivered to your home or office.

 

Featured wineries & their wines to taste & buy…

13th Street Winery

Cuvée Rosé Sparkling $24.95

2012 Gamay Noir $19.95

2011 Cabernet Sauvignon Reserve $24.95 (Reg $29.95)

2010 Reserve Meritage $29.95 (Reg $34.95)

 

Angels Gate Winery

2010 Mountainview Chardonnay $19.95

2011 Archangel Sauvignon Blanc $23.95

2012 Mountainview Cabernet Franc $30.00

Angels V $50.00

 

Calamus Estate Winery

2013 Roberts Riesling $15.20

2013 Pinot Gris $16.95

2012 Barrel Kissed Chardonnay $16.95

2013 Calvin’s Cabernet Merlot $15.20

2010 Meritage $28.20

2012 Cabernet Sauvignon $29.20

 

Creekside Estate Winery

2011 ‘The Trad’ Sparkling $28.95

2013 Backyard Block Sauvignon Blanc $17.95

2013 Queenston Road Pinot Noir $18.95 (Reg $22.95)

2010 Reserve Merlot $34.95

 

De Sousa Wine Cellars

Seasons Summer $13.95

Seasons Gewürztraminer $13.95

Seasons Sauvignon Blanc $13.95

Seasons Meritage Reserve $14.95

Seasons Tawny Port $39.95

 

Di Profio Wines

2013 Gamay Rosé $15.90

2013 The Kitchen Zinc $16.80

2013 Chardonnay $21.50

2012 Zinc-tastic Red $23.00

2012 Cabernet Sauvignon Reserve $35.00 (Reg $38.00)

 

GreenLane Estate Winery

2013 Pinot Grigio $16.95

2013 Chardonnay $19.95

2011 Old Vines Riesling $22.95

2013 G² $15.95

2012 Cabernet Franc $23.95

 

Kacaba Vineyards

2013 Reserve Riesling $15.95 (Reg $17.95)

2013 Sauvignon Blanc $15.95 (Reg $17.95)

2013 Cabernet/Syrah $16.95 (Reg $18.95)

2011 Cabernet Sauvignon $22.95 (Reg $24.95)

2010 Reserve Merlot $40.95 (Reg $44.95)

 

Malivoire

2013 Pinot Gris $19.95

2011 Mottiar Chardonnay $29.95

2011 Mottiar Chardonnay – 3 bottle promo $75.00

2012 Courtney Gamay $25.95

2011 Moira Pinot Noir $29.95

2011 Moira Pinot Noir – 3 bottle promo $75.00

2012 Rennie Scarpata Merlot $45.00

2012 Rennie Scarpata Merlot – 6 bottle promo $243.00

 

Megalomaniac

2013 Homegrown White $13.95

2013 Local Squeeze White $13.95

2013 Narcissist Riesling 17.95

2012 Bigmouth Merlot $24.95

2011 Bravado Cabernet Sauvignon $24.95

2010 Grounded Cab Franc 44.95

 

Redstone Winery

2012 Chardonnay $18.95

2012 Gewürztraminer $23.95

2011 Cabernet Merlot $29.95

 

Rockway Glen Estate Winery

2013 Wild Ferment Chardonnay $22.95

2013 Small Lot Riesling $19.95

2012 Small Lot Merlot $21.95

2012 Small Lot Syrah $27.95

 

Rosewood Estates Winery & Meadery

2013 Semillon $18.00

2013 La Fumée $26.00

2012 Select Merlot $22.00

2012 Origin Cabernet Franc $26.00

2012 Origin Pinot Noir $40.00

2013 Mead Blanc $25.00

 

Sue-Ann Staff Estate Winery

2012 Fancy Farm Girl Frivolous White $17.95

2012 Grace’s Dry Riesling $18.95

2011 Viognier Riesling $34.95

2012 Fancy Farm Girl Flamboyant Red $17.95

2011 Cabernet Franc $17.95

 

Tawse Winery

2012 Spark Blend $24.95

2012 Limestone Ridge Riesling $21.95

2013 Gamay $18.95

 

The Good Earth Food & Wine Company

2013 Rosé $17.95

2012 Riesling $19.95

2013 Gewürztraminer $19.95

2013 Viognier $24.95

2011 Cabernet Franc $21.95 

 

Vieni Estates

2013 Momenti Sparkling $13.95

2013 Semi Dry Riesling $16.95

2012 Briganti Red $12.95

2010 Cabernet Sauvignon Reserve $22.95

 

Vineland Estates Winery

2013 Brut Reserve $25.00

2013 Pinot Blanc $16.95

2013 Sauvignon Blanc $20.00

2012 Elevation Cabernet $25.00

 

Looking forward to seeing you for an Outstanding night of wines from Twenty Valley!

Cheers,
Debbie & the Savvy Team

 

 

 

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Celebrate Red & White! Get your shopping list ready…

Posted by Amanda

Friday, July 11th, 2014
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O Canada! Prepare to be amazed. We’re putting the final touches on Celebrate Red & White!  An All-Canadian Night Taste & Buy event that will take place on Wednesday July 16.  A record number of wine lovers from the nations capital will be treated to wines from coast to coast as they nibble made in Canada gourmet goodies too. (more…)

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Hidden gems of Ontario’s rosé delivered to your doorstep

Posted by Amanda

Wednesday, June 25th, 2014
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What makes you think of summer: fresh strawberries, cycling trips, BBQs and picnics? For the Savvy Sommeliers it’s the crisp, refreshing taste of rosé wine and now they are making it easier for you to enjoy them this summer.

One Dozen Roses - Savvy CompanyBuilding on the success of our wine and craft beer of-the-month-clubs, today we launched One Dozen Rosés, a unique delivery service that brings 12 bottles of the Ontario’s best rosé wines to your home, office or even cottage. Next to the taste, the best part is free delivery.

“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 Company president & 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 service to help Ontarians experience those hidden gems.”

Hand-picked Rosé wines delivered to your door

One Dozen Rosés take the guess work out of which rosé wines to buy and gives the consumer access to hard-to-find wines. The accredited Sommeliers from Savvy Company have sampled countless bottles and hand-picked the finest to be included in One Dozen Rosés, a one-of-a-kind assortment.

Summertime sipping made easy

Each month throughout the summer – July, August and September – Savvy Company will offer a different selection of 12 bottles of rosé wines. You can choose to sign up for all three months or just one.

To further the enjoyment, customers will receive The Rosé Report, a mini-magazine including interesting stories about the winery and winemaker, the Savvy Sommeliers’ tasting notes and summertime recipes perfectly paired with the selection of rosé wines.

Accolades from the wineries

Savvy Company ice bucket of rosesOne Dozen Rosés is brilliant! Tawse has three rosé wines currently available, two that are only available direct from the winery. This is an innovative way for consumers to enjoy our fine wines throughout the summer.” Daniel LaFleur, Sales Manager at Tawse Winery in Niagara. In July, One Dozen Rosés will showcase a not-yet-released rosé from Redstone Winery (Tawse’s newest venture). Tawse rosés will be included in the August assortment.

“I am proud that I have created two high quality rosés right here in Prince Edward County. With Savvy’s new One Dozen Rosés, everyone can enjoy my limited production wines and the convenience of having them delivered,” says Frédéric Picard, winemaker at Huff Estates in Prince Edward County. Huff will be featured in the August collection.

You don’t even have to get up off your lawn chair to take advantage of this offer. One Dozen Rosés can be ordered online at www.savvycompany.ca/rose

In July, One Dozen Rosés will include:

From Niagara…
DiProfio Gamay Rosé VQA 2012
DiProfio Gamay Rosé VQA 2013 (not yet released)
Pondview Cabernet Franc Rosé VQA 2013 – 2 bottles
Redstone Winery Rosé VQA 2013 – 2 bottles (new winery)
The Good Earth Rosé VQA 2012 – 2 bottles

From Prince Edward County…
Harwood ‘Friends’ Rosé 2011
Harwood ‘Friends’ Rosé 2013 (not yet released)
Rosehall Run Just One Rose Rosé VQA 2013
Rosehall Run Pixie Sparkling

The cost, including delivery by courier within Ontario, for July’s One Dozen Rosés is $200 plus bottle deposit. Each month the cost will vary slightly depending on the combined retail price of the wine selection.

In August, One Dozen Rosés will include:

From Niagara…
Sue-Ann Staff Rosé VQA 2012 – 2 bottles (Gold medal winner at Ontario Wine Awards 2013)
Château des Charmes Rosé Cuvée d’Andrée 2013 – 2 bottles
Ravine Vineyard Cabernet Rosé 2012 – 2 bottles
Tawse Winery Rosé 2012
Tawse Winery Growers’ Blend 2013

From Prince Edward County…
Huff Estates Rosé 2013
Huff Estates Cuvée Janine sparkling
Sandbanks Rose 2012 – 2 bottles

Enjoy these crisp & refreshing Ontario’s rosé wines delivered to your doorstep. Oh…and remember to clink & drink pink!

 

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We discovered a new Niagara winery – Di Profio Estates

Posted by Eva

Wednesday, June 19th, 2013
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Savvy Selections wine of the month club
Featuring Di Profio Wines
–  May 2013 –

 

Di Profio Wines is unique in that it is one of few wineries surrounded completely by neighbours.  Residences meet with edges of farms.  The vineyards grow down from the escarpment on flat land running north & south on 12 acres.  They are so flat that a viewing platform was built to view the u-shaped vineyards. They enjoy the best of both worlds with their vines. The south clay loam vineyards were planted 17 years ago with Cabernet Sauvignon, Sauvignon Blanc, Gamay (1 of 7 in Ontario) & a little Vidal, whilst north vineyards are sandy loam where Riesling, Pinot Gris & Merlot  thrive for their 4th season.  And there are still 5000-6000 vines yet to plant.  Both north & south vineyards drain directly into Lake Ontario just  1km away.

In your Savvy Selections delivery, you will find:

Riesling 2011 enjoy this easy-drinking summertime sipper

Gamay Noir 2011 chill this slightly for a Beaujolais-style Gamay

Cabernet Merlot 2011 match this fresh & lively Cab Merlot with hamburgers

OPTIONAL WINE: If you asked me to add a bottle or two of the Select Late Harvest Vidal 2011 in your delivery then you are indeed in for a treat! 

Fred’s winemaking style is described as alive, vibrant and mellow (not sharp!).  The Gamay Noir is so drinkable.  Joe exclaims that having mature Gamay grapes in the fields is unique.  The new 2011 Cabernet Merlot is their fastest seller – so mellow without heavy tannins.  The gravity flow process is very efficient in its methodology.  Last year, they produced 535 cases, which will grow to 1000 cases this year.  Their goal is 3000-5000 cases but they will always remain a small winery supplying wine to restaurants, their own Zinc wine boutique & internet sales. 

On the following pages, Éva encourages you to visit Di Profio Wines as well as their Bed & Breakfast, Among the Vines. You will find her sommelier tasting notes along with recipes to would pair with the featured wines. 

Among the Vines Bed & Breakfast

Joe & Carollynn’s Bed & Breakfast is nestled between Jordan Village & Jordan Station amongst the vines of the Mia Cara Vineyard & next door to Di Profio’s winery.  They welcome you with open arms to join them to enjoy wine & improve their knowlege. They promise to make you feel as welcome as old friends.

Similar to other wineries we have featured in Savvy Selections, Di Profio wines are not on the LCBO shelves. If you would like additional bottles of your favourite Di Profio wine – 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…
Di Profio Winery 

Presented by Savvy Sommelier Eva Nagy

 

It all began with Guiseppe Di Profio known as “Peppe”, who like many Italians living in Canada imported his grapes from California in the ’40’s and ’50’s & experimented with different varieties & barrels to create the quality reminiscent of Italy.   The winemaking bug skipped a generation & landed on his grandson Fred, who studied Oenology & Viticulture at Brock University. 

During my interview with Joe, he affectionately said that his son Fred `bothered` him into buying a vineyard complete with a house on the property that they converted into Among the Vines Bed & Breakfast.  Now in its 4th year of operation, Joe & his wife Carollynn welcome 225 people each year.  

When Fred`s parents purchased the vineyard, it was completely abandoned. In its 12 years, it had overgrown & the dead vines never been replaced & replanted. Joe & Carollynn were advised to completely flatten the vineyard & begin again, but they retorted with, “we are not millionaires”.  In fact, they retired as teachers only 4 years earlier! They both felt it was time to change gears, even with no experience as farmers and `a green thumb only good enough to grow dandelions` laughs Carollynn.  They pruned an absolute forest.  They knew that at minimum each vine needed to produce two suckers to grow healthy vines and eventually bunches of grapes. Carollynn decided that she would “coax the vines with a lot of talking”. Much to Joe`s chagrin. It worked though as some of the vines had not 2 but 14 suckers!  A lovely forest of green ensued. 

There is always something to laugh about

Indeed it seems crazy to come out of retirement to purchase a vineyard with absolutely no farming background.  No doubt, it has been a steep learning curve yet, Carollynn & Joe did receive lots of help.   `There is a peacefulness to the vineyard`, explains Joe. `We both enjoy being completely involved from roots to bottle, for there is a story behind every one. 

Is that bottle shock?

Carollynn once thought that they could sell a bottle of wine immediately after it had been bottled, however, Fred quickly taught her about bottle shock.  Carollynn jokes that her bottle shock is the sore back as result of bottling!  Joe & Carollynn have coined all of this learning as `their anti-Alzheimer’s Project`.  At the winery, visitors learn about growing grapes in their vineyard rather than terroir or the technicalities of brix. `Sure, there are the technical details, but one must enjoy the grass roots`, explains Joe. And having a good time is indeed infectious in the DiProfio family. 

Everything is hand-done

All of the grapes are select & hand-picked, then double hand-sorted & hand-processed.  The DiProfio team prides themselves on the quality of their fruit, compared to the mush of grapes that have been machine-processed.  `We once supplied Gamay grapes to a nearby winery. One time, upon delivering the grapes, the winery staff came out to admire the beautiful hand-picked grapes.  Simply gorgeous they exclaimed!“ It is obvious that Joe loves the harvest when he can see the fruition of what his years of work. “Great wine, great grapes”. 

1 year and counting…

Based on Fred’s design, an architect created a striking looking structure that does not resemble a typical winery, rather a striking burgundy & black twisted & angular cube. Inside, the 3 floor building operates with gravity flow winemaking process. Joe, Carollynn & Fred  celebrated their 1st anniversary of the new building on June 15th. This year also brings celebration of 100 years of winemaking in their Italian family.  In Peppe’s honour, they will release an Appassimento-style Cabernet Sauvignon, aptly named “Peppe’s Pride” due to be released by the end of the year – we will be on the look out for this wine! 

Joe is very proud of his wines and the medals they have earned so quickly for their wines. It reminds him that all of the hard work is being recognized. In early spring,   there are no leaves on the vines yet, but Joe is out in the vineyard feverishly spraying trunks & canes to avoid black rot & to keep down fungus growth.  Mildew is another headache in the spring as it can quickly spread throughout vineyard with the gentle winds blowing off of the nearby Lake Ontario.  Managing Mother Nature in his vineyard, Joe jokes that this is where his biology degree comes in handy.  `Every day is different & I love the challenge of getting out there to grow grapes`. 

While the winery and their vineyards are only a few years old, the wines are easy drinking and ready to be enjoyed now. As each year passes, the vines will produce more grapes that with Joe & Carollynn`s care, will continue to impress with quality wines. 

Cheers & enjoy your Savvy Selections! 

 

~ SAVVY SOMMELIER TASTING NOTES ~

 

Riesling 2011 VQA $16.15

If you are looking for an easy-drinking summertime sipper then you have found it!

Savvy Sommelier Tasting Notes: Light gold in the glass. Fresh aromas of apple, pear, citrus, mineral, slight petrol & floral with slight hint of sweet ripe fruit on the long finish. Mouth-watering acidity is immediate but quickly mellows to white grapefruit & lime flavours. Very well balanced.

Suggested Food Pairing: Smitten Kitchen’s French Onion Tart.

Decanting & Cellaring: Rieslings are often consumed when young.  Rule of thumb with Rieslings is 5-10 years aging for dry Rieslings with such acidity.

 

Gamay Noir 2011 VQA $16.55

Vigorous & youthful.  Are you looking for a refreshing Beaujolais-style Gamay?  Chill this slightly for a very refreshing red.

Savvy Sommelier Tasting Notes: Vibrant purple ruby in colour. Aromas of fresh strawberry, rhubarb & cranberry waft from the glass & replay on the palate with the addition of red cherry, cocoa & chocolate flavours.  So fresh!

Suggested Food Pairing: homemade thin-crust Margherita pizza or mushroom tarts.

Cellaring: Enjoy this lively Gamay Noir now. 

 

Cabernet Merlot 2011 VQA $18.00

A blend of 53% Cabernet Franc and 47% Merlot creates a terrific wine for sipping alongside hamburgers.

Savvy Sommelier Tasting Notes: Dark plum in colour.  Earthy & herbaceous flavours give way to berries, dark plum, black cherry, cola, clove & cinnamon with a distinct figgy-ness.  Aromas replay on the palate with the addition of smoke.  Young vines create such a fresh & vital red wine.

Suggested Food Pairing: As previously mentioned, this is a great sipping wine & can be enjoyed on its own or with BBQ-ed hamburgers given its smoky flavour.

 

OPTIONAL WINE: Select Late Harvest Vidal 2011 VQA $18.55

A sweet treat delightful on its own as dessert or alongside a fruit tart or soft cheeses.

Savvy Sommelier Tasting Notes: Pale gold in colour.  Floral, stone fruit, mineral & sweet citrus aromas.  Sweet, crisp & fresh with honey, super-ripe stone fruit, tangerine, pineapple & grapey flavours.  The acidity balances the sweetness perfectly.

Suggested Food Pairing: Di Profio’s Select Late Harvest Vidal can easily be served as dessert.  If you wish to further indulge then a fruit tart or soft cheeses would match perfectly. 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Di Profio Riesling VQA 2011 …

French Onion Tart

From Smitten Kitchen
Serves 6 

Below is (roughly) the recipe for a savory tart shell recommended by Larousse Gastronomique. If you have a go-to crust that you love, feel free to use it here. If you can’t be bothered making one, there’s no shame in buying one at the store.

Ingredients

Crust

2 cups (250 grams) all-purpose flour
1/4 teaspoon table salt
1/2 cup (1 stick, 4 ounces or 113 grams) chilled butter, in cubes
3 tablespoons cold water

Filling

1 1/2 pounds yellow onions (about 4 medium), halved and thinly sliced
1 tablespoons butter
1 tablespoon olive oil
S
cant 1/2 teaspoon table salt
Pinch of sugar
1 cup low-sodium beef, veal or mushroom stock/broth
2 teaspoons cognac, brandy or vermouth (optional)
Freshly ground black pepper
1/2 cup (about 2 ounces or 60 grams) grated Gruyere, Comte or Swiss cheese
1 large egg
1/2 cup heavy cream (half-and-half and milk work too, but cream tastes best)

Method

Crust

Mix flour and salt together in a large bowl or the work bowl of a food processor. Add butter; either rub the butter bits into the flour with your fingertips, with a pastry blender or (in the food processor option) by pulsing the machine on in short bursts until the mixture resembles breadcrumbs.

Sprinkle in cold water and mix it with a spoon, a few more cuts with a handheld pastry blender, or by pulsing the machine a couple more times. The mixture should form large clumps. Knead it gently into a ball; it will be on the firm side but should be easy to roll. 

Lightly butter a 9-inch round tart pan with a removable base. Don’t have one? Try a standard pie dish or even a 9-inch cake pan. The second two options will be hard/impossible to unmold later, but there’s no harm in serving the tart from its baking pan.

Roll your dough out between two pieces of plastic wrap until it is about 11 inches in diameter. Peel the top plastic layer off and reverse the dough into the prepared tart pan, lifting the sides to drape (rather than pressing/stretching the dough) the dough into the corners. Press the dough the rest of the way in and up the sides. Trim edges, which you can leave ever-so-slightly extended above the edge of the tart pan, to give you some security against shrinkage. Chill for 15 minutes in your freezer.

If par-baking the crust (see notes up top for pros/cons): Heat oven to 400 degrees. Lightly butter a piece of foil and press it tightly into your firm-from-the-freezer tart shell. Fill tart shell with pie weights, dried beans or rice or pennies and blind bake for 12 to 14 minutes. Remove from oven, carefully remove foil and weights, and return to oven for another 5 to 7 minutes, until lightly golden at edges. Set aside until needed.

Filling

Melt the butter and olive oil together in a large skillet over medium heat.

Add the onions to the pan, toss them gently with the butter and oil, reduce the heat to medium-low, and cover the pan. Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar and saute without the lid for about 10 to 15 minutes, until the onions are fully caramelized and have taken on a deep golden color. Pour in cognac, if using it, and the stock, then turn the heat all the way up and scrape up any brown bits stuck to the pan.

Simmer the mixture until the broth nearly completely disappears (wetter onions will make for a wetter quiche), about 5 to 10 minutes.  Adjust the salt, if needed, and season with freshly ground black pepper.  Let cool until warm. You can hasten this process by spreading the onions out on a plate in the fridge, or even faster, in the freezer.

In a medium bowl, beat the egg and cream together. Gently stir the lukewarm onions into the custard.

Heat oven to 400 degrees.

Assemble & bake tart

Fill prepared tart shell with onion-egg mixture. Ideally, this will bring your filling level to 1/4-inch from the top, however, variances in shells, pans, pan sizes and even onion volume might lead you to have a lower fill line.

You can beat another egg with cream together and pour it in until it reaches that 1/4-inch-from-top line if you wish. Sprinkle cheese over custard and bake 25 to 30 minutes, or until a sharp knife inserted into the filling and turned slightly releases no wet egg mixture.

Serve hot or warm, with a big green salad.

 

With Di Profio Gamay Noir VQA 2011…

Mushroom Tart

From LCBO recipes by Lucy Waverman, Autumn 2003
Serves 6

Onions can be substituted for mushrooms, if desired. The pastry is very rich and needs to be patted out, not rolled. With the addition of 1 tbsp (15 mL) sugar, the pastry can be used for mini butter or fruit tarts. Use foil tart tins, if desired. These tarts freeze well and will keep for a month.

Ingredients

Pastry

2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) cold butter, diced
1 cup (250 mL) cream cheese, diced 

Filling

2 tbsp (25 mL) butter
8 oz (250 g) fresh mushrooms, chopped
8 oz (250 g) wild mushrooms, chopped
2 cloves of garlic, chopped
1 cup (250 mL) whipping cream
1 tbsp (15 mL) lemon juice
1/4 cup (50 mL) chopped green onion
1/4 cup (50 mL) chopped parsley
Salt and freshly ground pepper

Method 

Place flour and salt in food processor. Scatter over butter and cream cheese.  With on-off motion, pulse together.  Remove from processor and form into ball.  Chill for 30 minutes.

Pinch 1-inch (2.5-cm) balls from pastry and pat into small tart or muffin tins. Chill until needed.

Preheat oven to 400°F (200°C).

Heat butter in skillet, add mushrooms and sauté 5 minutes until juices disappear. Add garlic and cream, bring to boil, add lemon juice, green onion and parsley and season with salt and pepper.  Spoon into pastry cases.

Bake for 15 to 20 minutes or until pastry is edged with gold, and mushroom filling is hot. Turn out of tins and cool 10 minutes.

These may be frozen on cookie sheets, placed in freezer containers and reheated from frozen state at 350°F (180°C) for 15 minutes or until filling is hot.

 

With Di Profio Cabernet Merlot VQA 2011…

Chris’ Bay Area Burger

From allrecipes.com
Serves 4

Ingredients

1 pound ground beef
cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoon dried basil leaves
4 hamburger buns, split

Method

Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil.

Divide into four balls, and flatten into patties. Cook the patties for about 3 to 5 minutes on each side, or to desired doneness.  The internal temperature should be at least 160 degrees F (70 degrees C). 

Remove from grill and place onto hamburger buns.  Top with desired toppings & condiments.

 

With Di Profio Select Late Harvest VQA 2011…

Fresh Fruit Tart with Pastry Cream

From Brown-eyed Baker

Ingredients

For the Pastry Cream
Serves 10 

2 cups half-and-half
½ cup granulated sugar, divided
Pinch of salt5 egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter, cut into 4 pieces
1½ teaspoons vanilla extract

For the Crust

1 egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1¼ cups all-purpose flour
2/3 cup powdered sugar
¼ teaspoon salt8 tablespoons cold unsalted butter, cut into ½-inch cubes

For the Fruit

2 kiwis, halved lengthwise, and cut into half-circles about 3/8 inch thick
2 cups (about 9 ounces) raspberries
1 cup (about 5 ounces) blueberries

Method

Pastry Cream

Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.

Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.

Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.

Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.

Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl.

Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

Crust

Whisk together the yolk, cream and vanilla in a small bow; set aside.

Place the flour, sugar and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.

Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable).

Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a 13-inch round. Transfer the dough to a 9- to 9½-inch tart pan.

Ease the dough into the pan corners and press the dough against the fluted sides of the pan; if some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork.

Set the dough-lined tart pan on a large plate and freeze for 30 minutes. (The dough-lined tart pan can be sealed in a gallon-size zipper-lock plastic bag and frozen up to 1 month.)

Preheat oven to 375 degrees F.

Set the dough-lined tart pan on a baking sheet, press a square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights. Bake for 30 minutes, rotating halfway through the baking time.

Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

Assemble the Tart

Spread the cold pastry cream over the bottom of the tart shell, using an offset spatula or large spoon. Arrange the kiwi slices in an overlapping circle around the inside edge of the pastry.
Arrange the raspberries in rings just inside the kiwi. Mound the blueberries in the center. (The tart can be refrigerated, uncovered, up to 30 minutes.)

Remove the outer ring of the tart pan and place the tart onto a serving platter; serve.

 

Enjoy your Savvy Selections!

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Here’s an Outstanding wine list!

Posted by Debbie

Tuesday, October 16th, 2012
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Everything is all set for this Friday’s Outstanding in their Fields wine tasting featuring 23 of Niagara’s Twenty Valley wineries.  Are you joining us? A limited number of tickets are left.

Here is a sneak peak of the wines that are ready for you to enjoy – none that you will find at the LCBO – so this is a perfect evening out sipping and stocking up on new wine discoveries.  There will be over 80 different outstanding wines ranging in prices from $12.95 to $44.95 – sparkling wines, lots of white and red wines,  a rosé, delicious icewines and even a port too!  There’s definitely something for everyone.

Taste a glass…buy a bottle

Exclusive at this event you can order ANY combination of outstanding wines from ANY of the wineries & they will be delivered by courier to your home or office. Free shipping on all orders of 12 bottles or more!

With so many wines and so little time, our Team of Savvy Sommeliers will be there to help you sharing wine tips & recommendations to find wines that you will undoubtedly enjoy.

Can’t make it to this event?

Don’t despiar…you can still stock up on your favorite 20 Valley wines.  Simply email us or call 613-SAVVYCO (728-8926) & we’ll be happy to make the arrangements for your order.  When placed before October 24th  shipping is free on a case of wine.

Looking forward to seeing you for an Outstanding night of wines from Twenty Valley!

Cheers,
Debbie & the Savvy Team

 

Wines that will be served at Outstanding in their Fields wine tasting on Friday October 19th:

13th Street Winery
2008 Premier Cuvee Sparkling $34.95

2010 Old Vines Riesling $23.95

2010 Reserve Sandstone Vineyard Chardonnay VQA $34.95

2011 Gamay Noir $19.95
NEWS: 13th Street will be the feature winery in November for our Savvy Selections wine of the month club.

 

Angels Gate Winery

2007 St. John Vineyard Riesling $16.95

2011 Mountainview Sauvignon Blanc $19.95

2010 Feet First Unfiltered Pinot Noir $21.95

2010 Scarpa $40.00

 

Aure Wines – a new winery that just opened this summer!

2011 Ice wine $20

2010 Riesling $15.25

2011 Gamay  $15.25

2010 Reserve  Cabernet Franc $32.00

 

Calamus Estate Winery

2011 Vinemount Ridge Riesling $16.20

2011 Pinot Gris $17.20

2010 Cosmic Red $19.95

 

Cave Spring Cellars

Blanc de Noirs NV $34.95

2011 Riesling Dolomite. $16.95

2009 Riesling CSV $29.95

2008 Cabernet Franc Dolomite $21.95

 

Creekside Estate Winery

2010 Laura’s White $18.95

2010 Reserve Sauvignon Blanc $26.95

2008 Broken Press Syrah $39.95 – Our Sommeliers chose this as a Savvy Selections wine

2007 Reserve Cabernet Sauvignon $34.95

 

De Sousa Wine Cellars

2011 Chardonnay Musqué $13.95

2011 Baco Noir $13.95

2007 Meritage Reserve $18.95

Tawny Port $39.95

 

Di Profio Wines  – a new winery that just opened this summer

2011 Riesling $16.35

2011 Gamay Noir $16.75

2010 Cabernet Sauvignon $19.79

2011 Select Late Harvest Vidal $18.75
NEWS: Di Profio will be featured in our Savvy Selections wine of the month club in March

 

Fielding Estate Winery

2011 Estate Bottled Pinot Gris $21.95

Brut (Traditional Method Sparkling) $34.95

2010 Cabernet Syrah $24.95

2007 Meritage $34.95 (Special price! Regular $44.95) – Our Sommeliers chose this as a Savvy Selections wine

 

Flat Rock Cellars

2008 Riddled Sparkling $24.95

2011 Twisted $16.95

2011 Riesling $16.95

2010 Pinot Noir $19.95

 

The Good Earth Food & Wine Company

2011 Betty’s Blend $17.95

2010 Dry Riesling $19.95 – our Sommeliers chose this as a Savvy Selections featured wine

2011 Rosé $17.95 – and this one too!

2010 Pinot Noir $21.95 – and this Pinot was definitely a Savvy Selections featured wine

 

GreenLane Estate Winery

2011 Pinot Grigio $16.95

2011 Unoaked Chardonnay $17.95

2011 Old Vines Riesling $22.95

2010 Cabernet $14.95

 

Harbour Estates Winery

2011 Pinot Gris $13.95

2011 Cabernet $14.95

 

Henry of Pelham Family Estate Winery

2010 Riesling Estate $17.95

2011 Estate Chardonnay $19.95

2010 Baco Noir Reserve $24.95

2009 Pinot Noir Estate $24.95

2010 Cab Merlot Estate $24.95

Kacaba Vineyard & Winery

2011 Barrel Fermented Chardonnay $22.95

2009 Single Vineyard Cabernet Franc $18.95 – this was featured in our Savvy Bin Ends last week

2009 Pinot Noir $22.95

2010 Reserve Merlot $44.95
NEWS: Kacaba will be featured in our  Savvy Selections wine of the month club in January

 

Malivoire Wine Company

2010 M2 Small Lot Chardonnay $19.95

2011 M2 Small Lot Gamay $19.95

 

megalomaniac – John Howard Cellars of Distinction

2006 Homegrown White $ 12.95

2006 Narcissist Riesling $17.95

Homegrown Red $14.95

2008 Bigmouth Merlot $24.95

 

Peninsula Ridge Estates Winery

2010 Vintner’s Private Reserve Sauvignon Blanc $24.95

2008 Reserve Chardonnay $24.95

2010 McNally Vineyard Proprietor’s Reserve Pinot Noir $24.95

2010 Vintner’s Private Reserve Merlot $29.95

 

Rockway Glen Golf Course & Estate Winery

2010 Patio 9 White $12.95

2011 Small Lot Reserve White Assemblage $16.95

2010 Small Lot Reserve Red Assemblage $16.95

2010 Small Lot Reserve Cabernet Franc $23.95

 

Rosewood Estates Winery & Meadery

2010 Long Rows White $13

2011 Mima’s Block Riesling $18

2010 Pinot Noir $20

2009 Merlot Reserve $36
NEWS: Rosewood will be featured in our Savvy Selections wine of the month club in February

 

Stoney Ridge Estate Winery

2010 Excellence Pinot Gris  $24.95

2010 Excellence Chardonnay $27.95

2010 Excellence Merlot $29.95

2009 Excellence Cabernet Franc $32.95

 

Sue-Ann Staff Estate Winery

2011 Vidal $15.15

2011 Riesling Loved By Lu $16.95

2011 Robert’s Block Riesling $26.00

2011 Baco Noir $15.15

 

Tawse Winery

2011 Riesling $21.95

2010 Estate Chardonnay $37.95

2010 Laundry Vineyard Cabernet Franc $31.95

2010 Growers Blend Pinot Noir $31.95 – a Savvy Selections featured wine

 

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Niagara’s 20 Valley wineries are coming to Ottawa!

Posted by Debbie

Monday, September 24th, 2012
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We are at it again!  The Savvy Team is excited to announce…

Winemakers and winery owners from Niagara ‘s Twenty Valley wine region – located between the Niagara Escarpment and Lake Ontario – are coming to Ottawa to raise a glass to this year’s outstanding harvest and to pour their wines at their  first ever Taste & Buy event.

“This is the first time the wineries of Niagara’s Twenty Valley have gone ‘on tour’ as a group to showcase their finely crafted wines”, said Twenty Valley Tourism Association President and winery owner Sue-Ann Staff.

“We are delighted to pour our elegant whites, robust reds and other specialty wines to the receptive Ottawa wine lovers. We are excited to work with the Savvy Company knowing their outstanding history, commitment to quality and extreme competence of putting together a fabulous tasting in Ottawa. Ottawa has a particular appeal to the wineries of Niagara’s Twenty Valley.  We know the people in Ottawa love great wine.  And we happen to make some of the best wines in Ontario.  Bringing the two together can only provide for an evening of great success.”

Twenty Valley encompasses the rural towns of Beamsville, Vineland and Jordan. Their wines continue to be recognized and awarded around the world for outstanding quality and for the talent of their winemakers.  Wine enthusiasts in Ottawa have the opportunity to taste the Twenty Valley terroir when winemakers and winery owners come to the nation’s capital.

The Taste & Buy event hosted by Savvy Company is taking place on Friday October 19 at 7p.m. in the Panorama Room on the 2nd floor of the National Arts Centre.

Tickets are available in advance only

$55.00 per person if purchased before October 10, 2012 and will be $60.00 after.
Groups of 4 people are $200.00. Ticket prices include HST.

To purchase tickets click here >>

 

All wine lovers are invited to sample over 50 wines while they meet grape growers, winemakers and winery owners.  Consumers will learn about the Twenty Valley wineries, their vineyards and may discover some favourite new wines.  At this Taste & Buy event, consumers will have the opportunity to purchase wines that are not available in the LCBO.  Free shipping by courier is available with the purchase of a case of wine.

The Valley comes to ‘The Hill’!

Participating wineries:

13th Street Winery

 

What is a Taste & Buy event?

Consumers can sample any number of the featured wines and order directly from the winery.  Exclusive at this event, orders can be ANY combination of wines from ANY of the wineries and the wines will be delivered by courier to an Ontario address.   And Savvy Company Sommeliers will be on hand to share wine recommendations and guide event goers to ‘must try wines’ based on their personal preferences.

 

The Twenty Valley Tourism Association hosts wine themed events year round including “Wrapped Up in the Valley”, “Winter WineFest” and “Get Fresh in the Valley”. Visit www.twentyvalley.ca or follow @20Valley on Twitter.

Savvy Company specializes in creative social experiences – whether making the enjoyment of wine accessible to all, exploring the worlds of craft beer or discovering artisan cheeses.  Their team of accredited Sommeliers delight in designing wine, beer and food events, shining the spotlight on the people who make them.  Their Savvy Selections wine of the month club is Ontario’s largest featuring Ontario wines not available in the LCBO and delivered directly to the subscriber’s home or office.   Visit www.savvycompany.ca or follow @SavvyCompany on Twitter.

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Media contacts:
JD Pachereva
Executive Director
Twenty Valley Tourism Association
jd@twentyvalley.ca
905.562.3636

Debbie Trenholm
President & Sommelier
Savvy Company
debbie@savvycompany.ca
613.SAVVYCO (613.728.8926)

 

 

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