Posts Tagged ‘Fielding Estate Winery’

All set! New Year’s Eve Dinner with Wine Shopping List

Posted by Debbie

Thursday, December 25th, 2014
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You’ve been planning, shopping, baking, cooking, decorating, and mailing (phew!) to get ready for the Holidays…so let us help you create a great dinner for the last day of the year. This take-home New Year’s Eve Dinner from Thyme & Again is an elegant menu prepared by their creative chefs using local ingredients. All you have to do is call the great folks at Thyme & Again by noon on Monday December 29th. Avoid the crowds, the kitchen and the stress!

Includes a Wine Shopping List too…

To make your New Year’s festivities extra easy, our Savvy Sommeliers  have provided wine recommendations from fine Ontario wineries to pair with these festive dishes. All of these wines are available at various LCBOs in Ottawa. For more wine recommendations from Savvy Sommeliers, call 613-SAVVYCO (728-8926) www.savvycompany.ca

Here’s to a delicious dinner & exciting 2015!

 

 

Special New Year’s Eve Menu with Wine Pairings

 

 

sparkling wine closeup of glasses

HORS D’OEUVRES

Coffee Poached Pears; Chèvre with Candied Walnut & Orange on Seed Crackers (V, GF)

Mini Perogie with Braised Shortrib & Cheese Curds

North of Seven Vodka Flambée Lobster stuffed Gruyère Profiterole

Kick off the festivities with a bubbly! Savvy Sommeliers recommend:

Casa Dea Dea’s Cuvée Sparkling, Prince Edward County $18.95
13th Street Cuvée Sparkling Brut Rosé, Niagara $24.95
Henry of Pelham Cuvée Catharine Brut, Niagara $29.95

 

ED wine bottle and corkscrewSTARTERS

Acorn Creek Sunchoke, Apple and Chestnut Soup with fresh Thyme

Bluegrass Farms Baby Arugula; Smoked Tofu “Bacon”; Parmesan Tuille; Crouton;Lemon Garlic Dressing (V, GF)

Confit Duck and Shiitaki Mushroom Phyllo Pastry, Baby Greens and Honey Soy Drizzle

Crowd pleasing wines recommended by Savvy Sommeliers:
Rosewood Süssreserve Riesling, Niagara $14.95
Malivoire Gamay, Niagara $16.95
Kacaba Cabernet Merlot Syrah, Niagara $18.95

 

MAIN COURSESED glasses of wine

Oil Poached Striploin with Le Coprin Mushroom Tapenade
Rosti Potato with Zucchini Ribbon
Wine to serve: Huff Estates South Bay Merlot, Prince Edward County $29.95
*Will be featured in Savvy Selections wine of the month club in January 2015

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Shrimp and Alliums stuffed Roasted Chicken Breast and Sherried Tomato Cream
Duck Fat “Confit” Fingerling Potatoes with Thyme Roasted Carrots
Wine to serve: Lailey Sauvignon Blanc, Niagara-on-the-Lake, $19.95

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Seared Black Cod with Lemongrass and Scallions
White and Bamboo Rice Pilaf with Miso Glazed Bok Choy
Wine to serve: Pondview Bella Terra Chardonnay, Niagara-on-the-Lake $24.95

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Mixed Wild Mushroom and Brandy Ragout Stuffed Portobello with Cauliflower Purée (V, GF)
Rosti Potato with Thyme Roasted Carrots
Wine to serve: Rosehall Run Defiant Pinot Noir, Prince Edward County $18.95

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Pork Two Ways: Hall’s Apple Cider Braised Pork Belly and Pan Seared Chard Stuffed Pork Tenderloin Medallion with Calvados Apple Butter
Duck Fat “Confit” Fingerling Potatoes with Miso Glazed Bok Choy
Wine to serve: Fielding Estates Pinot Gris, Niagara $18.95

DESSERTS

dessert Thyme & AgainSalted Caramel Crème Brûlée with Smoked Chili Truffle, Triple Chocolate Biscotti, Fresh Raspberries (GF available without biscotti)

Callebaut Dark Chocolate Mousse Cakelette with Drunken Cherries, Toasted Marshmallow, Espresso Cream, Fresh Strawberries (GF)

Key Lime & White Chocolate Cheesecake with Dulce de Leche, Parisian Macaron, Fresh Blueberries (GF)

Lemon & Raspberry Tart with Raspberry Coulis, Ginger Biscuits, Meringue Kisses, Fresh Blackberries

Our Savvy Sommeliers recommend to serve with these delicious desserts:
Southbrook Vineyards Framboise, Niagara $15.95 (dessert wine made with raspberries)
Cave Springs Indian Summer Select Late Harvest Riesling VQA 2008, Niagara $24.95
Tawse Riesling Icewine VQA 2009, Niagara $34.95

 

Menu codes:
N = Contains Nuts or Seeds
V = Vegetarian
GF = Gluten Free 

Your dinner order includes:

hors d’oeuvre
starter
entrée
locally baked bread
dessert


Price per person:

Beef: $48
Chicken: $45
Pork: $48
Cod: $45
Vegetarian: $38

Please contact Thyme & Again Creative Catering directly to place your order.
1255 Wellington St W.
Ottawa ON  Tel: 613-722-0093
www.thymeandagain.ca

Have a very happy New Year’s Eve with friends & family, from all of us at Savvy Company.
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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Portgual & New Zealand show off their vibrantly stylish wines

Posted by Susan

Thursday, April 11th, 2013
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We’re well into Spring with the April 13 LCBO Vintages release, which features wines from New Zealand and Portugal. New Zealand’s southern hemisphere water-bound land mass offers a mid-latitude maritime environment particularly suited to the production of unique, quality wines. Not only is there diversity in the varieties cultivated—from the well-known Sauvignon Blanc and Pinot Noir, to Syrah and Viognier—but there is great regional diversity—from the established regions of Marlborough and Hawkes Bay, to the emerging Waitaki Valley.

New Zealand – commitment to sustainable winemaking

The New Zealand wine industry has made a firm commitment to innovative and sustainable viticultural and winemaking practices which they expect will reinforce their reputation for “vibrantly stylish wines”. In 2007, the New Zealand wine industry committed to having 100% of the country’s wine produced under approved independently audited sustainability standards by 2012. The industry shares practices in areas such as water usage, energy consumption, waste management and biodiversity.This Vintages release highlights New Zealand’s best-known wine regions, Marlborough and Hawkes Bay, showcasing classic Sauvignon Blanc, aromatic Pinot Gris, and clean unoaked Chardonnay, as well as elegant Pinot Noir and fruity, well-balanced Merlot.

 Portugal – tradition integrated with state-of-the art viticulture

Portugal is best known for its famous Port wine, but the country also produces tangy, fresh white wines and concentrated flavourful red wines from a broad range of native grape varieties. The country has a long history of winemaking, dating back several millennia. Since joining the European Union the 1980s, Portugal has experienced substantial change and an increasing focus on quality in the wine industry. Now Portugal is integrating traditional with modern methods to produce wines of great character, yet modern in style. While most wine was previously produced by cooperatives, and much still is, many grape growers are now establishing their own wineries (quintas) and creating wines with their own unique style. This LCBO release provides the opportunity to try a classic Alvarinho Vino Verde, as well as several red wines, many of them including Touriga Nacional, such as Monte Vilar Reserva. Touriga Nacional is one of Portugal’s best-known red grapes, used in the production of red varietal wines, red wine blends and Port. There’s great value in these wines, with the majority priced under $20.

The general release offers some tasty Niagara wines such as: Fielding Estate Cabernet Franc and Reif ‘The Magician’ Shiraz/Pinot Noir, Viewpointe Estate Auxerrois and Featherstone Rosé, the latter two included in our selection. If you want to share a taste of a rich savoury Chilean red wine, try the Perez Cruz  Cabernet Sauvignon in the 375ml format. Other full-flavoured red wines include Easton Zinfandel, Oyster Bay Merlot and Quinta de Ventozelo ‘Reserva’ Douro Tinto. There’s also great value in the fruit-forward Montepulciano and Sangiovese blend, deAngelis Rosso Piceno Superiore ($14.95) and the Rhône red blend, Le Cirque Grenache/Carignan/Mourvèdre/Syrah ($15.95). With all the great values on offer, we’re managed to include 6 wines for just under $100!

Cheers and Enjoy!

Susan

 

 

Kim Crawford ‘East Coast’ Unoaked Chardonnay 2012 

Marlborough/Hawkes Bay, New Zealand
$18.95 (Vintages #991950) 13.0% alcohol

Straw hued and delightfully expressive with aromas of white flowers, citrus and ripe stone fruit, this is a clean, fresh white wine. Dry, with a racy backbone of keen acidity, it offers flavours of melon, green apple and tangy citrus, as well as a pithy note that persists on the lengthy, mouth-watering finish. Enjoy with your choice of seafood or lemon roast chicken.

 

 Monte Vilar Reserva 2011

Alentejo, Portugal
$14.95 (Vintages #276105) 14.0% alcohol

An excellent value, this ruby/violet blend of native red grape varieties display remarkable complexity of aromas—vanilla, ripe fresh field berries, dried cherries, mineral and earth. Dry, medium-full bodied, the concentrated dark berry fruit is garnished with a touch of pepper and espresso and framed by fresh acidity and perceptible tannins. The finish is dry, full flavoured and long lasting. Pick up a few bottles and try them over the next several years.

 

Viewpointe Estate Auxerrois 2011

VQA Lake Erie North Shore, Ontario
$14.95 (Vintages #327239) 12.5% alcohol

From a dramatic boutique estate winery on the shore of Lake Erie comes this lovely pale gold wine, tantalizing the nose with delicate aromas of stone and tropical fruit, pear and flowers. Just off-dry, the flavours are quite intense—pineapple, ripe yellow plum, apricot and juicy nectarine. It’s a very tasty wine with a fine balancing seam of acidity and a delicious fruity finish. A good choice to sip on its own or to savour with lightly spiced dishes, previous vintages have sold out quickly from the winery. Don’t miss the boat!

Featherstone Rosé 2012 

VQA Niagara Peninsula, Ontario
$14.95 (Vintages #117861) 12.0% alcohol
Produced from Gamay and Merlot, the deep rosy salmon color of this tasty rosé wine portends the intensity of aromas and flavours. Bursting with ripe red field berries and cherries, apple skin and mineral notes, it also exhibits hints of spice and pepper. Dry, mid weight, all that juicy flavour is balanced with lively acidity right through the lasting flavourful finish. A versatile, value-driven wine that will delight on its own or paired on a warm spring day with a balsamic beef and strawberry salad.

 

Alfredo Roca‘Reserva de Familia’ Pinot Noir 2010

Mendoza, Argentina
$19.95 (Vintages #301275) 13.0% alcohol
Aged 9 months in oak, displaying a garnet hue, this gem of a wine offers attractive aromas of cherry/berry garnished with notes of vanilla, spice and toast. Dry, silky in texture, it has a lovely core of ripe fruit—raspberry, cherry and blackberry—mingling with notes of spiced oak and earth. Approachable, with fruit deftly balanced by fresh acidity and fine tannins, it delivers a lengthy, dry yet smooth finish.

 

Château la Croix de Queynac 2009

AOC Bordeaux Supérieur
$15.95 (Vintages #138636) 13.0% alcohol

Deep ruby, this award-winning red wine offers depth of flavour and very nice value. The aromas are very ripe berry fruits, spice and cedar, with a sweet note of dried fruits. Dry, medium-full bodied, ripe tannins and a fine measure of acidity balance plush berry fruit, sweet spice and a trace of toasty vanilla that carries through the long-lasting dry finish. Enjoy this attractive blend now or over the next couple of years.

 

 Grand Total: $99.70

 

 

 

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People are talking…about Ontario Wines

Posted by Julie

Thursday, September 13th, 2012
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It is no wonder that the world has started to notice Ontario wines. As seen in this week’s release at LCBO Vintages (September 15), we have much to be proud of. The recent count at the end of 2011, there were just over 130 wineries in Ontario.  And I noticed many new wineries in my recent trips to Niagara and Prince Edward County this summer.

And there is a great buzz amongst wine lovers across the province who are being constantly amazed with the wine made in their own backyard.  Read some of these discoveries on www.lcbogolocal.com or on follow the tweets on #LCBOgoLocal

Most winemakers agree that great wine starts in the vineyard and it’s the soil content that places Ontario wines on the international map. We often see tasting notes on Riesling that mention the zippy minerality in the wine. This is largely due to the soil. Last fall, I spoke at a seminar at the “Taste” festival in Picton and I learned there were over 10 different soil types in Prince Edward County alone. Talk about a challenge for the winemaker.

Ontario wineries produce largely wines made from the Riesling, Chardonnay and Pinot Noir grapes. With these varietals, sometimes blended with other less known ones,  come some great sparkling wines. The Peller Estate Ice Cuvee Sparkling Rosé, (featured this month at Vintages $35.95) was a winner of a gold Medal at Wine Access 2011 Canadian Wine Awards. Hinterland Winery in Prince Edward County specializes in sparkling wines and most wineries feature a sparkling wine. I recently tasted the Fielding Estates and13th Street “sparklers” which I can only describe as “seriously yummy”.

Niagara’s Stratus Vineyards is the world’s first winery to be given the coveted LEED (Leadership in Energy and Environmental Design) green certification. Southbrook Winery’s  “Framboise” can be found at the prestigous Harrods in London, England. Her Majesty Queen Elizabeth requested 6 bottles of icewine during her Jubilee Visit to Canada in 2002 from Canada’s Icewine Specialists at the Royal DeMaria Winery in Beamsville.  Ontario produces 75 % of all Canada’s ice wine which can be risky business since production requires the availability of a large enough work force to pick a whole crop within a few hours, often on a moment’s notice.

Niagara’s Sunnybrook Farm Estate Winery is Canada’s first fruit winery specializing in wines made from 100% Niagara Peninsula grown tree fruit and berries. We even have a winery that, thanks to its location on Pelee Island, offers a Bird Observatory and another winery that offers tastings in an old caboose, not to mention the one in a converted convent. Many Ontario wineries also have taste-rooms in original homestead barns some of which are architecturally signficant dating back to 1815.

Every year, the serendipity excitment of finding new wine takes me on the Ontario journey. We need not look further than our own backyard. The following wines illustrate that Ontario has it all. I hope you agree.

Cheers and Enjoy,
Julie

Cave Spring Estate Bottled Vineyard Chardonnay Musqué VQA 2009

VQA Beamsville Bench,Niagara Peninsula
$15.95 (Vintages #246579) 13% alcohol

This clean refreshing beauty just glistens in the glass. The Chardonnay Musqué is a clone of the Chardonnay grape which means a completely different taste from the latter. While it has aromas of white blossoms, the grapes were vinified in stainless steel that give the wine some grapefruit and green apple flavours. It is slightly off dry, smooth and supple all the way through to the minerally finish. It has solid medium body that could carry you from the appertif to desert, not to mention a thirst quenching sipper on its own.

 

2027 Falls Vineyard Riesling 2011

VQA Vinemount Ridge, Niagara Peninsula
$18.95 (Vintages #294041) 11% alcohol

 

Pale in colour and almost watery in appearance, my first introduction to Falls Vineyard is a delicious one. I adore a light coloured wine. The Riesling is slightly herbaceous, lots of wet stone flavours that are typical in a Niagara Riesling with that pinch of lemon lime citrus that take your taste buds on a salivating roller coaster. It is light bodied, a lovely end of summer drink to enjoy with a field tomato salad, some coarse salt and a French stick. Get those taste buds moving !

 

 

 Lailey Vineyard Chardonnay 2010

VQA Niagara Peninsula
$19.95 (Vintages #193482) 13.5% alcohol

Winemaker Derek Barnett has created an elegant labour of love with this Chard. Think of ripe but crisp yellow apples, a pinch of lemon, a tad buttery but fresh, medium bodied with a slightly caramel finish.  Perfect for some baked or grilled tilapia and asparagus and a little soft artisan cheese to finish. It is a beautifully balanced wine, a good price point for this quality and I would be proud to serve this Chardonnay to anyone. A great all season Chardonnay.

Featherstone Cabernet Franc 2010

VQA Niagara Peninsula
$16.95 (Vintages #64618) 13% alcohol

 

Nothing like a bright ruby red wine that shows off aromas of sweet and sour cherries. Only 694 cases produced so do grab one while its on the shelf. It is slightly vegetal, red berry flavours, with a hint of green pepper and tobacco with grippy tannins (this is a good thing).  A fabulous bbq wine to have with meaty burgers or kebobs.

 

Henry of Pelham 2010 Reserve Baco Noir

VQA Ontario
$24.95 (Vintages #461699) 13.5% alcohol

I remember having a prof in Sommelier school that said Baco Noir was only good for making jelly. I wish I could find him now to prove him wrong. The wine is dark and inky with aromas of raspberries, cherries and wood smoke.  Slightly vegetal with ripe chewy tannins that lend interest to the wine and give it a  long lingering finish. Would be fabulous with some sausages or pasta to soak up the bone dry tannins.

 

Grand Total: $96.75

The Ontario wines from this release were a really hard pick. I could have listed all Chardonnay’s but knew that would be uninteresting for you as the shopper. Who besides me would like a basket of Chardonnay wine?  I also like to showcase as many Ontario wineries as possible and plan to do so again next month. Some may also be from this release to help talk “turkey”.

If you do however happen to win the lottery, I tried an Inniskillin Riesling Icewine ($69.95) that won the 2012 Lieutenant Governor’s Award for Excellence in Ontario Wines and a Gold Medal for Best Vinifera Icewine at the The Lieutenant Governor General’s Award for Excellence in Ontario Wines. The honeyed pear and baked apple flavours with just the perfect balance of acidity was really over the top. I’m trying to think of a special occasion that could warrant such a splurge but there are so many Ontario wines that I want to put in my basket, that one will have to wait.

Happy sipping on the remainder of our summer days and nights. Julie

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Fielding Estate Winery

Posted by Julie

Thursday, August 30th, 2012
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Savvy Selections wine of the month club
Featuring Fielding Estate Winery
– August 2012 –

 

Outstanding Riesling, Pinot Gris and Meritage and down home hospitality are what come to mind when we think of Fielding Estate Winery located on the Beamsville Bench (Niagara Escarpment). Twelve years and countless awards later, the Fielding family is continuing to work their magic in the vineyards. It is no wonder that Fielding has been named among Canada’s Top 10 wineries.  In the following pages, Savvy Sommelier Julie will tell you some of the reasons why.

Julie caught up with Heidi Fielding when she was visiting Ottawa for an interview by CTV for the annual Graze the Bench that runs on June 9 & 10th to celebrate the growing season. Good wine paired with delicious hors d’oeuvres flowed all weekend. At Fielding, Pulled Duck Sliders with Warm Potato Salad created by August Restaurant was served at the winery paired with Fielding’s Sauvignon Blanc VQA 2011 and Cabernet Franc VQA 2010.

It’s only August but are you starting to think about a dinner party this fall with all of the fresh produce? We can make it easy for you with this month’s Savvy Selections. At the panel tasting, our Savvy Sommeliers easily agreed that Fielding Estates wines are top-notch & we are excited to introduce you to them this month.

In your Savvy Selections, you will find:

Fielding Estate Sparkling Riesling VQA – joy in a glass!

Fielding Estate Vineyard Rock Pile Pinot Gris VQA 2011 – refreshing & simply outstanding

Fielding Estate Meritage VQA 2007 – stunning is an understatement

OPTIONAL WINE: Fielding Estate Cabernet Sauvignon VQA $34.95 regularly $44.95

In the following pages of this Savvy eZine, Julie shares history about the family run business along with the Savvy Selections tasting panel’s notes with a dinner party in mind.

Outstanding wine & prices

Fielding Estates has offered us $35 off the regular prices of their featured wines in this month’s Savvy Selections.  Once you have opened them & would like to have additional bottles, contact me directly to re-order.  Heads up that there are only a few bottles of the Pinot Gris left and by the time I finish this sentence, they may all be gone!  In any case, contact me & I will gladly make the arrangements for additional Fielding or other Ontario wineries that we have featured to be delivered to your home, office…or even cottage!

Save the date: Thursday November 8th

You are the first to know! Our 5th annual Savvy Sip, Swirl, Savour & Selebrate wine evening will feature winemakers who we have showcase in the Savvy Selections. This fun reception style event will take place again this year at the National Arts Centre on Thursday November 8th.  This is our annual wine tasting party to celebrate our 9th year in business with you & our winery clients.  For now, pencil the date into your calendar…more details to come!

From all of us at Savvy Company, we thank you for continuing to be a subscriber to Savvy Selections.

Cheers & Enjoy!


Debbie & Savvy Team




Introducing…

Fielding Estate Winery

Presented by Savvy Sommelier Julie Stock

 

In year 2000, Ken & Marg Fielding, purchased 53 acres of peach & pear orchards.  While recently retired, their sole intention was to plant grapes & building a winery. Looking back 12 years later with their son Curtis (right), a former race car driver & his wife Heidi (left), the family have seen the vineyards have come to fruition. The winery is a family affair & most importantly, Ritchie Richards, whom the family had known for years prior to joining Fielding, is now the talented & highly awarded winemaker.

The property was first planted with Riesling, Gewurztraminer, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot and Syrah vines. In 2002, the harvest was small, but the results proved rewarding. In 2003, Mother Nature blasted Ontario with a harsh winter.  No doubt as an apology, 2004 was a fabulous year & the Fielding family produced their largest harvest of approximately 8000 cases of wine. At this point, they were well on their way to producing premium wines, not to mention winning impressive Canadian wine awards.

My husband, Doug, (also a Sommelier on the Savvy Team) & I met up with the whole family in June while doing our annual Niagara pilgrimage. We were toured around the nooks & corners of the winery like royalty.

Ritchie works his magic!

Educated at nearby Brock University’s Cool Climate Oenology & Viticulture Institute, Ritchie honed his experience at other local Niagara wineries – one being Stratus Vineyards – before being hailed to Fielding. Mark my words that we will be reading about Ritchie’s talent for a long time to come. He believes in extrapolating the best of the unique characteristics of the soil & climate. With each sip, you will recognize his talent too. It is no wonder that Ritchie’s took home a motherload of medals at this year’s Cuvee (Ontario wine industry’s equivalent of Academy Awards) including Gold for his Estate Bottled Pinot Gris VQA 2010, Viognier VQA 2010 & Cabernet Franc VQA 2010. Congrats Ritchie!

The Vineyards


Fielding has two main vineyards – The Jack Rabbits Flats Vineyard on the Lincoln Lakeshore sub-appellation comprises 40 acres of stoney deposits in sandy loam soil which holds the warmth of sun exposure. Curtis & Heidi explained that the red grape varieties do really well on this parcel of land giving the wines a complexity of rich dark fruit flavours. From this vineyard, they won the Cuvee 2012 Gold medals for their 2009 Red Conception & 2012 Cabernet Franc. As well, they explained the white Pinot Gris grapes also develop very impressive flavours from this mature soil. As an aside, I asked where the name “Jack Rabbits” comes from & they laughingly said “well aside from there used to be the tons of jack rabbits in the vicinity, it used to be a “parking spot”, at which they smiled & left the rest to my imagination. Similar story for the reason the wine is called Conception.

The other 13 acres – called the Fielding Vineyard – are located on the eastern slope of the Beamsville Bench. The bench provides clay loam soil with a deep limestone base to promote good natural drainage. The growing season is a little longer & more suited to Riesling; the wine ultimately features the unmistakable crisp minerality of their birthplace. This seems like the right time to mention that in 2010 their Riesling was in named one of the top ten wines in Canada. Congrats!

Hot enough for ya?

The most asked question at wineries this summer is the impact of the unforgiving heat. As Heidi put it, “we are not committed to doing one particular method with any one varietal, rather we will do the best to showcase the grapes in any given year & see how it all turns it out.” That is the beauty of winemaking.

We had not been long at the winery before we start to feel like part of the extended family. Heidi’s infectious warm personality is so representative of the Fielding hospitality. From ‘The Lodge’, on a clear day, you can see Toronto beyond Lake Ontario, yet it is easy to feel like you are in the Haliburtons comfortably sitting in their infamous Muskoka chairs on the grounds as well as on their wine label – all in effort to depict a relaxed style of the Fieldings. Hiedi sums it up best, “when people come to visit our winery, we want their experience to be fulfilling & leave with a wonderful and memorable experience.”  I can assure Heidi, Curtis, Marg & Ken that a visit to their winery, left Doug & I with great memories & a closer connection to the Fielding family & their wines. Cheers!

Discoveries in the cellar

When touring the cellars at Fielding Winery, amongst the typial stacks of French & American oak barrels, Doug & I also saw something amazing, not before seen in our wine travels. Three stainless steel tanks on top of one another each containing about 26,000 litres of different wine. The picture does not do it justice but it was quite a sight!

 

~ SAVVY SOMMELIER TASTING NOTES ~

Sparkling Riesling Brut VQA Ontario, $27.95

We often see the term “charmat method” on bottles of sparkling white wine. Similar to the way that Champagne is made in France, the charmat method is basically taking the grape juice through two fermentations. The first one turns the grape juice into wine (without bubbles), the second fermentation takes place in large stainless steel pressurized containers or tanks which, when the winemaker adds yeast and sugar to the wine this create carbon dioxide (CO2) which in turn creates the bubbles. The tiny bubbles create a “mousse” and can give the wine a yeasty and toasty mouthfeel. The charmat method receives its’ name after a Frenchman named Eugene Charmat who invented the process.

Savvy Sommelier Tasting Notes: No doubt about it, all the Savvy Sommeliers were impressed with this “sparkler”. Pale gold, bright and clear with aromas of honey and pear, peaches and almonds. The aromas follow through on the palate with a pinch of minerality, petrol and lemon drop candies. The wine is dry and well-balanced. It has beautiful acidity with fruit flavours that linger in the aftertaste.

Suggested Food Pairing: The Savvy team had no difficulty matching this with all kinds of appetizers or just enjoying it on its own. Proscuitto wrapped melon, salty crisps, sushi, puff pastry bites, buttery lobster all came to mind.

Cellaring: No need to wait for a special occasion – uncork now!

Fielding Estate Rock Pile 2011 Pinot Gris VQA, $24.95

There is a distinct pile of stones in the Jack Rabbit Flats Vineyard that marks a mature block of Pinot Gris vines, planted nearly 20 years ago. Although the vines are low-yielding they are carefully hand-picked which results in a wine full of character.

Savvy Sommelier Tasting Notes: This golden hued baby was reminiscent of tropical fruit; peaches, pears, bananas, pineapple and was unlike any other Pinot Gris’s we have tasted in the past.  There is alot happening in the medium body wine that sip after sip brought more to the surface and the crisp acidity brought out lemon-lime flavours. The wine is slightly off-dry with an aftertaste of butterscotch that reminded one Savvy sommelier of luscious icing covered Turkish delight candy on the finish. We urge you not to serve this beauty too cold since the flavours open up like a flower after it has sat for awhile. Take it from the fridge about 15 minutes prior to serving – simply yummy!

Suggested Food Pairing: There were umpteen food ideas that came to mind to the point we were all getting hungry!  There is enough body in the wine to handle grilled pork tenderloin with a fruit salsa, plank salmon, or a summer salad with seafood. The flavours make it so versatile that we even thought it would even be delicious with lemon meringue pie. Definitely a wine for all seasons.

Cellaring: Again…no reason to wait. Drink now or within the next two years.

Fielding Estate Meritage 2007 VQA Niagara Peninsula, 
$34.95

(regularly $59.95 – a special discount for Savvy Selections subscribers)

A red Meritage is made from a blend of at least two or more varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, or Petit Verdot with no varietal comprising more than 90% of the blend. In this Meritage, the components of the final blend were vinified separately following eighteen months aging in barrels on lees (winespeak for the grape skins) then selected through a series of tastings and trial blends. It is no surprise this wine received GOLD MEDAL 2009 – Canadian Wine Awards (ranked best red blend in Canada).

Savvy Sommelier Tasting Notes: After one sip, we all looked at each other and went “ummmmmm”, oh my where to start. This blend of Merlot, Cabernet Sauvignon and Cabernet Franc sifts aromas of chocolate, warm spices, black plums almost reminiscent of Christmas cake. The velvety silky texture coats the inside of the mouth with fine tannins and luscious dark berry flavours. This full bodied wine is concentrated and complex that finishes with the above flavours plus a hint of coffee and caramel.

Suggested Food Pairings: Prime rib roast beef, beef tenderloin, baby back ribs, steak topped with blue cheese and horseradish all come to mind. It is definitely a red meat wine.

Cellaring: Enjoy now and will drink best 2012 to 2018. Decant in its youth.

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

For this month’s selection of recipes we decided to offer you something different …

When the Savvy Sommeliers finally decided on which wines to feature (it was a difficult decision), one said the selected wines would be ideal to serve at a dinner party.

Depending on the size of your dinner party you may want to have more than one bottle of each, but we all thought that the following recipes would make a fabulously elegant dinner party, many of the dishes can be prepared ahead.

We hope you agree and would be thrilled with your feedback.

With Fielding Sparkling Riesling …

Parmesan Crisps

From the kitchen of Savvy Sommelier Julie



There are so many versions of this recipe but nothing could be simpler, or more delicious to match with this sparkling wine. The fruity bubbles in the wine compliment the saltiness in the cheese and just send you back nibbling for more. I sometimes serve them a little red pepper jelly on the side.
A perfect hors d’oeuvres – beware, folks inhale these!

Ingredients
1-1/12 cups of grated Parmesan depending how many crisps you would like to make.
Should yield about 20 small crisps.

Method
Preheat often to 400 degrees and put a heaping tablespoon of the Parmesan onto a parchment lined baking sheet. I would space the spoonfuls about an inch apart.

Bake about 8 minutes or check them after 5 and they should be just slightly golden.

With Fielding Rock Pile Pinot Gris …

Arugula & Hazelnut Salad

www.chatelaine.com

Ingredients
2 Tbsp (30 mL) white-wine vinegar
1 tsp (5 mL) Dijon mustard
1 garlic clove, minced
1/4 tsp (1 mL) each dried thyme leaves and salt
Pinch of granulated sugar
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) snipped chives
3 pink grapefruits or tangerines
1 fennel bulb
12 cups baby arugula
6 slices of prosciutto (optional)
3/4 cup (175 mL) toasted hazelnuts

Method

In a bowl, whisk vinegar with Dijon, garlic, thyme, salt and sugar. Slowly whisk in oil and stir in chives.

Cut off the top and bottom of grapefruits then slice off and discard remaining peel, including all white pith. Carefully slice segments out, leaving membrane that separates them behind. Set segments aside and discard membrane.

Trim the feathery fronds from fennel and discard the core & slice fennel into thin strips.

Place arugula, grapefruit segments and fennel in a large bowl. Drizzle with dressing. Toss to mix. Divide between plates.

Tear prosciutto and scatter overtop. Sprinkle with hazelnuts.

If making ahead, prepare dressing, fennel and nuts. Dressing will keep well, covered and refrigerated, for up to 1 week. Cover and refrigerate grapefruit and fennel up to 1 day. Store nuts in an airtight container up to 1 week.

With Fielding Meritage …

Recipe #1 – To serve with the Main Course

Rib Roast with Garlic Mustard Rub

Bonnie Stern’s Friday Night Dinners 

Serves 10

TIP: Use a meat thermometer to make sure the roast is cooked to medium-rare. (Don’t take a chance after paying so much for such a gorgeous roast).

Ingredients
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) extra-virgin olive oil
4 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh rosemary; or 1 tsp (5 mL) dried
1 tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) pepper
1 6-lb (3 kg) standing rib roast, boneless rib boast or strip sirloin roast
2 shallots, thinly sliced
3/4 cup (175 mL) dry red wine
1 cup (250 mL) beef stock

Method

In a small bowl, combine mustard, oil, garlic, rosemary, thyme, salt and pepper and smear roast all over with mustard rub.  Then place in a shallow roasting pan, fast side up. 

Roast meat in a preheated 425 degrees F (220 degrees C) over for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue to roast for 1 1/4 to 2 hours, or until a meat thermometer reaches 130 degrees F (55 degrees C) for medium-rare.

Transfer roast to a cutting board and allow to rest for 20 minutes before carving.

While roast is resting, place roasting pan on stove over medium-high heat and skim off fat.  Then add shallots and wine and cook until reduce to 2 tbsp (25 mL) and add stock and cook until reduced to a 1/2 cup (125 mL).

To carve, remove string from roast and cut off bones in one piece by cutting between meat and bones. Cut bones apart and serve with meat (to guests who want them the most!). Turn roast over on carving board so it is sitting boned side down and carve into slices. Spoon juices over roast when serving.

I would also serve some simple green beans or snap peas and mashed potatoes with the roast. To make it extra dressy, try the yorkshire puddings (below).

Individual Yorkshire Puddings

Yorkshire pudding is a traditional accompaniment for roast beef, and many people can’t do without it.

Method

Place muffin pan in oven and preheat oven to 350 degrees F (180 degrees C).

Meanwhile, combine 1 1/2 cups (375 mL) all-pupose flour and 1 tsp (5 ml) kosher salt in a large bowl.In a second bowl, whisk 11/2 cups warm milk (or soy milk) with 3 eggs and whisk into flour mixture. Do not overmix or worry about little lumps.

Brush hot muffin pan with roast dripping and spoon about 1/4 cup (50 mL) batter into each cup.

Bake for 30 to 35 minutes, or until puffed and browned. Serve hot. (You can also bake the batter in mini muffin pans. Use 2 tbsp / 25 mL batter per cup and bake for 25 minutes). Makes 12 puddings.

 

Recipe #2 – To serve with Dessert course along with a glass of Meritage …

Bittersweet Chocolate Terrine

From the kitchen of Savvy Sommelier Patti

Ingredients
14oz bittersweet chocolate, coarsely chopped
½ cup    plus 2 tbsp. Unsweetened cocoa
5 tbsp.strong espresso coffee (cooled)
2 tbsp. brandy
6 large eggs, room temperature
½ cup sugar
1 cup heavy cream chilled

One loaf pan, 8½” x 4½” x 3”, greased and lined with baking parchment
Heat oven to 325 degrees

Method

Put the chopped chocolate into a heatproof bowl with the cocoa and coffee. Set over a pan of barely simmering water and melt gently, stirring frequently.  Once it has melted, remove the bowl from the heat, stir in the brandy and let cool.

Meanwhile put the eggs into the bowl of an electric mixer and beat until frothy. Add the sugar and beat until the mixture is pale and very thick.

In another bowl, whip the cream until it holds a soft peak. Using a large metal spoon, gently fold the chocolate mixture into the eggs. When combined, fold the whipped cream in.Spoon the mixture into the prepared pan, then stand the pan in a bain-marie.Bake in a preheated oven at 325 for about 1 hour to 1 ¼ hours or until a skewer inserted into the center of the mixture comes out clean.

Remove from the oven and let cool in the bain-marie for about 45 minutes, then lift the pan out of the bain-marie and leave until completely cold. Chill overnight then turn out.

Serve dusted with confectioner’ sugar or alternately prepare a bittersweet chocolate ganache and smooth over entire surface.Store, well wrapped in refrigerator.


Enjoy your Savvy Selections!

 

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