Posts Tagged ‘Fielding Estates Winery’

Our Biggest Taste & Buy Event…EVER! NEXT week

Posted by Debbie

Wednesday, November 23rd, 2016

On your mark…get set…Power Shop! Our 5th annual Outstanding in their Fields Taste & Buy event is happening next week. Don’t miss it! It is a perfect way to get your holiday groove on & stock up on wine, craft beer & ciders…after all, the holiday parties are kicking into high gear!

AND there will be artisan cheeses & one-of-a-kind gourmet goodies to buy as gifts or to have on hand for the holidays (try saying that fast!!).

Special PROMO
Buy a $70 ticket + bring a friend FREE

Only available ’til Friday @ midnight


nullSip & Stock Up!

Join us & enjoy chatting to award winning winemakers, brewmasters & cidermakers from across Ontario who are coming to Ottawa especially for you.

Everything is EXTRA SPECIAL as you won’t find any of these outstanding bevvies at the LCBO.


Check out who is coming….

…from Prince Edward County

Broken Stone Winery * County Cider Company * Karlo Estates * Trail Estates Winery

…from Niagara

Amazing Wines * Aure Winery * Chateau des Charmes * Fielding Estates Winery * Kacaba Vineyards * Legends Estates Winery * Melville Winery * Two Sisters Vineyards * Veini Estates * Vineland Estates Winery

…from even further away

Railway City Brewery (St. Thomas)

…from closer to home

Calabogie Brewing Co. * KIN Vineyards * Tuque de Broue Brewery


FREE Shipping

To make your holiday shopping easy, we will give you FREE shipping when you order 6, 12 or more bottles of ANY combo of your favorites bevvies & Santa will hand deliver (aka by courier) to your home or office – absolutely FREE – in time for the holidays!


Event Deets

DATE: Thursday December 1st
VENUE: Horticulture Building @ Lansdowne, Ottawa
VERY IMPORTANT TASTER (V.I.T.) RECEPTION: 5 to 7pm – special passes required


We’ll roll out the red carpet

Upgrade your ticket with a Very Important Taster Pass (V.I.T.) for only an additional $25. Includes advance access from 5 to 7pm without line ups to have more one-on-one time & meet the makers…then stay on as long as you like for the main event. Limited to 150 passes.

NEW! Cheesemakers are coming too

Wait til you see the Savvy Cheese Bar ladened with hard-to-come-by artisan cheeses from Ontario & Quebec.

Nibble & sample while cheesemakers & our Cheese Sommelier Vanessa Simmons share ‘how to’ make a festive cheese board. Best part…you can buy your new cheese favorites right on the spot.

75% of tickets are already sold.
Quick!  Buy your tickets >>


Does not end there!

We’ve hand picked local artisans who create gourmet goodies & hand crafted items for the foodie on your gift list. Click to check out who will be there >>


Win 4 tickets…

Tell us what you leave for Santa on Christmas Eve…cookies or a dram of something stronger, perhaps? Send us an email to & we’ll enter you into the draw for 4 free tickets to Outstanding in their Fields.

The countdown to the holidays is on. Dash through the snow & get a jingle-a-ling on at this OUTSTANDING Taste & Buy event.

Mark my words, this is our BIGGEST event EVER!
– Debbie and the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)

Keep in touch with us…


Monday DEAL: 50% off wine, craft beer & cider… Thought that would get your attention!

Posted by Debbie

Wednesday, November 23rd, 2016

At Savvy Company HQ, we’re caught up in the Cyber Monday deal-a-thons & joining in the online madness by offering 50% off TICKETS to our next wine, beer, cider event. Yes, half price tickets to this week’s Savvy Event. Heck, why not?!?

It is our 5th annual Outstanding in their Fields Taste & Buy & we don’t want you to miss it. Quick…buy your half price ticket today & join us for this fun evening tasting & trying hard-to-find wines, craft beers & ciders made across Ontario….the cool part is that you get to meet the dynamic people who make these delicious bevvies.

Tickets $35 per person

Tick Tock…ends @ midnight


There’ll be something for everyone – sparkling, white & red wines, dessert wines, ciders made with apples & pears along with really cool craft brews too…and special prices & deals too.

Everything at this event is OUTSTANDING…you won’t find any of the featured bevvies at the LCBO.

To top it all off…cheesemakers from Quebec & Ontario will be serving & selling their delicious artisan cheeses. And locally made woodworking, festive cookies, handmade preserves & neat gourmet treats – all ready-to-buy as gifts or to serve when you have people drop by during the holidays.


Event Deets

DATE: Thursday, December 1st
VENUE: Horticulture Building @ Lansdowne, Ottawa
VERY IMPORTANT TASTER (V.I.T.) RECEPTION: 5 to 7pm – special passes required

Advance Tickets Only
Buy your tickets >>


Check out who is coming….

…from Prince Edward County

Broken Stone Winery * County Cider Company * Karlo Estates * Trail Estates Winery

…from Niagara

Amazing Wines * Aure Winery * Chateau des Charmes * Fielding Estates Winery * Kacaba Vineyards * Legends Estates Winery * Melville Winery * Two Sisters Vineyards * Veini Estates * Vineland Estates Winery

…from even further away

Railway City Brewery (St. Thomas)

…from closer to home

Calabogie Brewing Co. * KIN Vineyards * Tuque de Broue Brewery


We’re rolling out the red carpet

Upgrade your ticket with a Very Important Taster Pass (V.I.T.) for only an additional $25. The V.I.T. Pass includes advance access from 5 to 7pm without line ups so that you have more one-on-one time to meet the makers…then stay on as long as you like for the main event. Only 150 V.I.T. passes


FREE Shipping

To make your holiday shopping easy, we will give you FREE shipping when you order 6, 12 or more bottles of ANY combo of your favorites bevvies & Santa will hand deliver (aka by courier) to your home or office – absolutely FREE – in time for the holidays!


Can’t make it?

You can still order & take advantage of the FREE shipping & special event prices. Email the Savvy Team or call us on 613-SAVVYCO (728-8926) to arrange a special order or to be provided the special web site link for online ordering (we’re getting it ready now!).

This event is already 85% sold out
Buy your tickets >>


Ho-Ho-Ho…we have 4 tickets to give away!

Tell us what goodie is always in your stocking. At my house, Santa always leaves a mandarin in the toe of our stocking. What is your tradition? Send an email to & we’ll enter you into the draw for 4 free tickets to Outstanding in their Fields.

This will be an OUTSTANDING holiday shopping event – don’t miss it!

See you there,
– Debbie & the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)

Keep in touch with us…


100+ hard-to-find wines, craft beers, ciders & cheeses too!

Posted by Debbie

Thursday, November 3rd, 2016

This is THE hottest ticket in town…and you’re invited to join us & bring a friend for FREE. We’re hosting the always popular 5th annual Outstanding in their Fields Taste & Buy event where you will meet the makers of the finest wines, craft beers & ciders from across Ontario…and gourmet artisans too!


Sip & Stock up for the holidays

On your mark….get set…Power Shop! To prep you for this special Taste & Buy night, we’ll send you the list of featured products AND our Savvy Sommeliers & Cicerones will be at the event ready to share ‘must try’ tips.

There’ll be wines of all kinds – sparkling, white, red & even port, PLUS a variety of craft beers & ciders too. You won’t find any of the featured bevvies at the LCBO or grocery stores.

Special PROMO
Buy a $70 ticket + bring a friend FREE


Look who is coming from Niagara, The County & Ottawa region too!

Amazing Wines * Aure Winery * Chateau des Charmes * County Cider Company * Fielding Estates Winery * Legends Estates Winery * Karlo Estates * KIN Vineyards * Melville Winery * Trail Estates Winery * Tuque de Broue Brewery * Veini Estates * Vineland Estates Winery …and more will be announced!


FREE Shipping

This is an OUTSTANDING offer! At this event, order 6, 12 or more bottles of ANY of your favorites & we’ll deliver by courirer to your home or office – absolutely FREE.


Event Deets

DATE: Thursday December 1st
NEW VENUE! Horticulture Building @ Lansdowne, Ottawa
V.I.T. RECEPTION: 5 to 7pm – special passes required


Shop for cheeses too

Our Cheese Sommelier Vanessa Simmons will be shining the spotlight on hard-to-come-by cheeses from Ontario & Quebec that we’ve featured in our Savvy Cool Curds cheese-o-month-club. You can buy your new cheesey favorites to take home for the holidays.


Get the red carpet treatment….be a V.I.T.

Buy a Very Important Taster Pass (V.I.T.) for an additional $25 & enjoy advance access from 5 to 7pm…then stay on as long as you like for the main event. Limited to 150 passes.

This OUTSTANDING event always sells out quickly.
Buy your tickets >>


Hold on!!! There’s MORE…

For the Love of Cheese

Did you know it’s Cheese Month at the Canadian Agriculture & Food Museum? We are co-hosting these cheese-y activities every Tuesday evening – join us!
Nov 15: Wine & Cheese with a TWIST
Nov 22: Holiday Cheese Boutique
Nov 29: Fondue Fest & Racelette Rendez-Vous


Email us your favorite Canadian cheese & we’ll add your name to our draw for 2 tickets to any of these events. Need some help with pickin’ cheese? Check out our monthly Curd on the Street Magazine.

A FUNdraiser not to miss…

The Canadian Nurses Foundation called on us to create Sip & Savour FUNdraising event to help raise $1 million in one year to develop educational & special health care programs that will increase the number of nurses in Indigenous communities.

Join us on November 16 at The Westin Ottawa where Executive Chef Kenton Leier will be pulling out all of the stops to prepare an incredible menu paired with fine Ontario wines. It will be a delicious night with chefs & winemakers. Only 150 tickets….and selling quickly!

Don’t miss this event. Click to get your tickets >>


See you at all of these OUTSTANDING events…
– Debbie & the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)

Keep in touch with us…


Hosting a dinner party? Relax…we’ll select the wines!

Posted by Debbie

Friday, January 24th, 2014

With the cold weather, it is perfect for warming the house up with the delicious smells wafting from the oven.  Hosting a dinner party can be hectic & unnerving.

While you have picked out the dishes for each course of the menu, our Savvy Sommeliers have selected 6 bottles of outstanding wines from Niagara’s Fielding Estates Winery that will WOW your guests.

The best part – this Savvy Dinner Party Pack is only available from us.  Order now to save over $25 & shipping by courier is included. 

Sparkling Wine 
an elegant crisp bubbly to serve on arrival

Fielding Brut

White Wines – enjoy with soup, salad… and save some for dessert!

Melt away any thoughts of winter with these refreshing white wines
Fielding Estate Bottled Riesling VQA 2011
Fielding Viognier VQA 2011

Red Wines – Why not have a mini wine tasting over your main course?

From the outstanding 2010 vintage, these red wines will WOW your guests:
Fielding Cabernet Sauvignon VQA 2010
Fielding Merlot VQA 2010
Fielding Cabernet Franc VQA 2010

Fielding winesORDER this special Savvy Dinner Party Pack > >

Now with the wines enroute, all you have to do is invite your guests….and set the table!

Grab your favorite recipe book or make your menu with these tried & tested recipes that the Fielding family, winemaker & Savvy Sommeliers recommend to serve with the selected wines.  Enjoy the meal and most of all the time with your friends & family around the dinner table.


Let’s get the party started!

Seafood Chowder

Here’s an idea – welcome your guests with a mug of this chowder rather than passing around platters of hors d’oeuvres before dinner. This sets a relaxed tone to the dinner party…and will be delicious with a glass of Fielding sparkling wine. 

8 slices bacon, chopped fine
2 tablespoons butter
2 large onions, chopped fine (about 4 cups)
1/4 cup flour
3 cups clam juice or seafood stock (or vegetable stock)
1 russet potato, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons dried thyme
Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound cod, cut into 3/4-inch chunks
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half
Fresh parsley, for garnish 

In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth.

Then add the potatoes, thyme, salt and pepper and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes.

Add the clams, cod, shrimp, scallops, and oysters and simmer for 5 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle).

When finished add parsley and serve.


It’s time to gather everyone at the table…

When your guests see the dinner table set with glasses of Fielding’s white wines & plates of refreshing melon & scallops, the sight will get taste buds going! 

Grilled Sea Scallop with Honeydew & Soy Glaze

½ small honeydew
½ English cucumber
½ long red chili
1 sprig mint, picked about four or five leaves)
1 sprig basil, picked (about four or five leaves)
1 lime
Olive oil
1 bunch arugula leaves to garnish
Salt & Pepper

Soy Glaze
¼ cup light soy sauce
¼ cup honey
1 tablespoon sherry vinega
r½ teaspoon sesame oil

Finely dice the honeydew, cucumber and chili and mix in a bowl. Finely chop the basil and mint. Set in a separate bowl in the fridge.

In a bowl whisk together the soy sauce, honey, vinegar and sesame oil.

Lightly oil the scallops with vegetable oil, season them with salt and pepper and cook over a hot grill until just cooked through, about four to six minutes.While the scallops are cooking, combine the herbs with the melon mixture and season with a pinch of salt and a couple drops of lime juice and olive oil.

In a bowl dress the arugula with a few drops of lime juice and olive oil.

To serve, spread the arugula out on four dishes then remove the scallops from the grill and place on the arugula. Dress each scallop with a generous spoonful of the honeydew mix and spoon some soy glaze around the plate.


For the Main Attraction….

fielding - curtis kingHere’s another novel idea: Have a mini wine tasting!  Just before you arrive with plates of the main course, give each guest 3 wine glasses with a sampling of the Fielding red wines in each.  Which wine is best with the dish will become a lively conversation!

A wine trivia or interesting tidbit to get the conversation started:  Did you know that Cabernet Sauvignon, Merlot & Cabernet Franc are the 3 grape varieties used in crafting French Bordeaux & or what the rest of the wine world calls ‘Meritage’ (pronounced Mary-tidge)?

Here are 2 recipes to consider serving for your main course.

Recipe #1:  Bacon wrapped Veal Tenderloin with Leeks & Mushrooms

Serves 4

4 veal tenderloin portions
1 package good quality smoked bacon, the thinner the better
2 medium leeks, trimmed and washed
1 pint button mushrooms, trimmed and washed
1 pint oyster mushrooms, trimmed and washed
1 small package dried porcini mushrooms
2 cloves garlic, finely chopped
2 Tbsp butter or olive oil
300 ml of cream (35%)
1 lemon
Salt & pepper 

Pre-heat the oven to 400 degrees

Spread out four pieces of cling film (about 1 ½ feet by 3 feet each) on a large clean surface. On the cling film lay a piece of bacon lengthwise away from you about three inches from the left hand edge of the cling film.

Working from left to right repeat with another piece of bacon, slightly overlapping on the right side of the first piece. Repeat until you have laid out 5 strips on each piece of cling film.

Lightly season the veal with salt and pepper and place lengthwise across the bacon at the end closest to your body. Roll the bacon around the veal until it can be tucked under, then trim any excess bacon.

Place the bacon wrapped veal seam side down on the cling film at the end closest to you and wrap the cling film around the veal. Twist the ends to tighten and place in the fridge for at least one hour to firm up.

Cut the leeks in half and finely slice into half-moon shapes. Slice the button mushrooms and tear the oyster mushrooms into strips, removing the stems.

Soak the dried porcini in warm water. Once they are re-hydrated, chop them and strain the water through a fine sieve and reserve.

Place a large pan on the stove on high heat. Add a knob of butter and a couple of tablespoons of olive oil. When the butter sizzles, add the mushrooms, toss to coat and put the pan back on the heat to get some colour.  Season with salt and pepper. If the pan looks dry, add a bit more oil and butter.

After a couple minutes you can toss the mushrooms. Again, if they are dry add a bit more oil and/or butter. Once they are nicely golden, turn the heat down to medium and add the garlic and the leeks. Sweat these for four to five minutes then add ¼ cup of reserved porcini water. Allow this to reduce to half its volume and then add the cream. Allow to simmer.

While this is reducing heat another large pan over medium high heat. Carefully remove the cling film from the veal. Once the pan is hot, sear the veal in oil on all sides until nicely coloured. Place the pan in the oven and cook, turning frequently until medium rare (about 6-8 minutes). Allow the veal to rest.

Once the cream has reduced to coat the back of a spoon, check the seasoning and add a few drops of lemon juice. Place a large spoonful onto the middle of four plates. Carefully carve each piece of veal in two and place onto the mushrooms mixture.

Recipe #2: Beef Tenderloin with Port, Mushroom & Stilton Sauce

Serves 6-8

One of the Savvy Sommeliers Patti Petty loves to cook.  When she took a sip of the Fielding Cabernet Sauvignon & also a sip of the Merlot, she said “I have the perfect recipe to pair with both of these wines.”  Enjoy! 

¼ cup butter
½ tsp. coarsely ground pepper
1 tsp. minced fresh garlic
2-3 lb. beef tenderloin, trimmed and tied

Reduction Sauce
1 tbsp butter
4 oz. crumbled Stilton cheese
1 cup beef broth
¼ cup Maderia wine
1 cup sliced mushrooms
½ cup chopped pecans, toasted
½ cup pine nuts, toasted
1/3 cup green onions 

Heat oven to 400 degrees.

In a skillet melt ¼ cup butter until sizzling; stir in pepper and garlic. Place tenderloin in skillet. Cook over medium high heat until browned on all sides (7 – 9 minutes).

Remove from pan; reserve pan juices and browned particles in skillet. Line a 9×13” baking pan with foil; place tenderloin in pan.

Bake 35 – 50 minutes or until meat thermometer reaches 160 F (medium). Remove from oven and let rest, tented for 5 – 10 minutes.

Meanwhile, melt 2 tbsp. butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally until cheese is melted (4 – 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally until mushrooms are tender. Stir in remaining sauce ingredients.

Serve over carved tenderloin.


A sweet way to finish off…

Whether your guests have a sweet tooth or not, the team at Fielding certainly do!  Here are some of their favorite desserts – make one…or treat your guests to both!  They are classics.

Recipe #1:  Ken’s Favourite Apple Pie

From the kitchen of Ken & Marg Fielding (winery owners) 


Use your favorite pastry recipe for a 9 inch double crust pie

5 to 6 firm apples (Ken prefers to use Spy apples)
juice of 1/2 lemon
sugar – white or brown if you like
1 Tbsp. butter
ground nutmeg
1 Tbsp. of Rum – yes you read that right!  (alternately 2 Tsp. vanilla extract)

Wash, peel and core apples, but do not discard peel and cores.

Slice apples thinly on the side of a kitchen grater or in a food processor.  Place slices in a bowl and sprinkle very lightly with lemon juice, tossing apples over with a fork.  Starting with 1/2 cup or so, sprinkle sugar over apples, again tossing gently to coat.  From time to time taste a slice.  When it seems sweet enough for you, stop adding sugar.

Roll pastry into two rounds and fit one into the bottom of a 9 inch pie plate.  Fill the shell with apple slices, mounding them well into the centre. Roll out top, cutting a 1/2 inch round hole in the middle of the top, rather than making slits all around.

Dot apples with butter and grate about 1/2 tsp of nutmeg over them.  Sprinkle rum or vanilla over all, wet edge of bottom crust and lay top pastry over apples.  Seal and crimp.

Bake in a 425 degree F. oven 15 minutes, reduce heat to 350 degree F and bake 35 minutes.


fielding familyKen & Marg’s BIG Trick

Ken & Marg (far left & right in this photo) pass along their big secret to making this pie a delicious conversation piece…

While pie is baking place peel and cores in a small saucepan and cover with water.  Add 2 tbsp. sugar, place over low heat and simmer uncovered while pie is in oven.  After 5 minutes of cooling strain the liquid. This syrup has all the flavour from just under the apple peel.

When pie is baked, place on a rack in a location where there is good air circulation.

Pour 2-4 Tbsp of the syrup through the hole in the top of the pie as it cools and tip the pie gently from side to side to distribute the syrup evenly.  You may want to add more syrup.  As the peel is full of pectin, you don’t need to worry that this will make the filling runny.  It will tend to gel and give the filling a firmer texture.


Recipe #2:  Mom’s Rice Pudding

From the kitchen of Ray Cornell (Fielding’s winemaker)
“This is my Moms’ recipe. It’s really good, but not for the calorie conscious!” – Ray

3/4 cup short grain (arborio) rice
5-6 cups milk
1/4 teaspoon salt
3 eggs
1/2 cup sugar (brown or white) – Ray prefers using brown sugar
1-2 teaspoons vanilla  –  “I like vanilla so I always use 2 teaspoons” – Ray
1/2 cup raisins (optional)
1/4 teaspoon nutmeg
1 tablespoon butter

Cook rice, milk, and salt in top of double boiler (approx. 1 hour).

Beat eggs and sugar.  Stir some of the pudding into eggs and stir all back into the pudding with the vanilla, nutmeg and butter (Tip from Ray – at this point you can also incorporate the raisins, but I omit them).  

Stir well, the heat of the pudding will cook the eggs.  Chill in the fridge for a couple of hours

Garnish with a dash of ground cinnamon or shaved almonds.

fielding cheers
Bon Appétit & Cheers!


Savvy Selections Ontario wine of the month clubRe-ordering your favorite Fielding wines is easy…

After you have enjoyed the wines we’ve selected for this Savvy Dinner Party Pack, you and your guests can re-order any of your favorites by contacting our Savvy Team directly on 613-SAVVYCO (728-8926) or   We will gladly arrange a special shipment for you.

Here’s to another great dinner party!


Taste a glass…buy a bottle!

Posted by Debbie

Wednesday, January 23rd, 2013

Everything is all set for our next wine tasting events: Wine & Cheese with a TWIST! Tuesday January 29th in Rockcliffe Park & Wednesday January 30th in Westboro.  We are delighted to be hosting 7 wineries from Prince Edward County and Niagara-on-the-Lake who will showcase their best wines.

Are you interested in joining us? A limited number of tickets are left!

Here is a sneak peak of the wines that are ready for you to enjoy – most you will not find at the LCBO – so this is a perfect evening out sipping and stocking up on new wine discoveries.  There will be over 30 different outstanding wines ranging in prices from $15 to $40 – sparkling wines, lots of white and red wines & a dessert wine.  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, members of  our Savvy Sommeliers will be there to help you sharing wine tips & recommendations to find wines that you will undoubtedly enjoy.

We’re hosting 2 back-to-back wine tastings!

If you can’t attend either event, don’t despiar…you can still place your order with us.  Have a look at the list of wines that will be showcased and email us or call 613-SAVVYCO (728-8926) & we’ll be happy to make the arrangements for your order.

Debbie & the Savvy Team

Featured wineries & wines:

Casa Dea Estates Winery from Prince Edward County

  • 2011 Dea’s Cuvée Sparkling Wine $18.95
  • 2010 Unoaked Chardonnay $15.95
  • 2010 Pinot Noir $19.95
  • 2008 Cabernet Franc Reserve $24.95

Fielding Estates Winery (Beamsville Bench – aka Niagara Escarpment) 

  • 2011 Viognier $19.95     Special price (regular $25.95)
  • 2010 Merlot $29.95
  • 2010 Syrah $34.95
  • 2007 Cabernet Sauvignon $34.95     Special price (regular $44.95)

 Lighthall Vineyards (Prince Edward County)

  • 2009 Chardonnay $25.00
  • 2010 Chardonnay $25.00
  • 2011 Gewurztraminer $25.00
  • 2010 Pinot Noir $25.00

Palatine Hills Estates Winery (Niagara-on-the-Lake)

  • 2010 Neufeld Vineyard Sauvignon Blanc $18.95
  • 2010 Neufeld Vineyard Chardonnay $22.95
  • 2010 Neufeld Vineyard Cabernet Franc$19.95
  • 2010 Neufeld Vineyard Meritage $29.95

Pondview Estates Winery (Niagara-on-the-Lake)

  • 2010 Cabernet Merlot $18.95
  • 2011 Bella Terra Pinot Gris $29.95
  • 2010 Bella Terra Cabernet Franc $29.95
  • 2010 Bella Terra Meritage $39.95
  • 2011 Select Late Harvest18.00 (375ml)

Rosewood Estate Winery & Meadery (Beamsville Bench)

  • 2011 Long Rows White $13.00
  • 2011 Mimas Block Riesling $20.00
  • 2009 Merlot Reserve $32.00
  • 2008 Mead ROYALE $15.00

Sue-Ann Staff Winery (Beamsville Bench)

  • 2011 Sparkling and SASSY $27.95
  • 2011 Grace’s Dry Riesling $21.00
  • 2011 Pinot Grigio $21.00
  • 2010 Baco Noir $14.95



Medal Mania! Fielding has a gold medal Merlot

Posted by Debbie

Thursday, February 25th, 2010

Savvy Selections wine of the month club
Featuring Fielding Estates Winery
Canada’s wineries delivered to your doorstep









You won’t have time to get the February blahs, as the days will fly by with the spirit and excitement of the Olympics. In the Canadian wine industry, their Olympics have taken place with the annual Canadian Wine Awards. 

Congrats to all of this year’s award winning winemakers and a special kudos to those top rated wines that have been featured in the Savvy Selections. Check out this impressive list of award winning wines – many winery names you will recognized as we have already introduced you to them or you might have some bottles of these award winning Savvy Selections wines in your cellar.

One of these notable wineries is Fielding Estates Winery of Beamsville.  At the time that our Savvy Selections tasting panel was deciding the three wines to feature this month, we received a call from Heidi Fielding, Hospitality Manager, excited that they had just received top medal standing for their 2007 Merlot. To share this big win, Fielding offered the not-yet-released wine to our subscribers.  What an overwhelming response we received!  A majority of you now have this wine in your hands to either open and decant while watching the Olympics or to put in your cellar for a few years.  (Note: missed this offer or want a few bottles more? This can still be arranged for you and your friends – simply contact me to arrange your order)


In this month’s Savvy Selections you will find

Fawnsbrook Gewurztraminer VQA 2008 – a perfect pairing with your favorite spicy dish

White Conception VQA 2008 – a blend of 5 white grape varieties

Cabernet Syrah VQA 2007 – an impressive big red wine

Optional Wine: Merlot VQA 2007 – indeed worthy of its medal!


The story of Fielding Estate Winery involves food and wine with a dash of ‘what if’.  As successful franchise owners of Subway Restaurants in North and Eastern Ontario, Ken and Marg Fielding were looking to expand their business ventures. Living in Muskoka cottage country, they enjoyed wines with friends and neighbours.  “Ken and Marg are always busy with their franchises. Their friends would jokingly tempt them – Why not build a winery and slow down?”, remembers daughter-in-law Heidi. “One thing led to another and now almost 10 years later since the idea was conceived, they own an impressive state of the art winery surrounded by 53 acre of vineyards.”


Building a winery was a family decision. Their son, Curtis left his career as a CASCAR racing car driver, to gain hands-on experience in the wine cellars at Vineland Estates. Curtis is now the General Manager and his wife, Heidi, left her job as a legal administrator to work at Jackson-Triggs Winery when it opened, then joined Curtis in his family’s business.


On the following pages, Savvy Sommelier Gina Wohlgemuth introduces you to another member of the Fielding family – award winning winemaker Richie Roberts.  And be sure to try the recipes Gina picked to serve with this month’s wines.


Anytime you would like more Fielding wines or previous Savvy Selections, simply contact me to arrange an order for you.   

Go Canada Go!

– Debbie & Savvy Team

Fielding Estates Winery
Presented by Savvy Sommelier Gina Wohlgemuth


It is easy to find people who are interested and enthusiastic about wine.  In my experience, there are few more passionate about the wine industry than winemakers and those who run the day to day operations at the burgeoning wineries.  This is exactly the case with Fielding Estate Winery in Niagara – the staff is always friendly, available to chat about their wines and eager to share their stories. 

Situated on the Beamsville Bench atop of the Niagara Escarpment, the main building, known as ‘The Lodge’ is an impressive structure made entirely of cedar post and beam design, with large windows overlooking the vineyards and a stone fireplace, creating a welcoming feeling.  The Fielding family wanted to make winery visitors feel ‘at home’ during their experience at their winery.  The large Muskoka chairs at the entrance of The Lodge are often occupied with people enjoying the view of the surrounding vineyard and tall treed forest. “Our friendly approach to enjoying wines and a cottage-like atmosphere is intended to be make our guests feel like they are relaxing on a lakeside deck or cozying up by the fire with a glass of wine in hand on a cold winter night. We wanted our visitors to feel like they are sipping extraordinary wine in the company of good friends”, explains Heidi Fielding, Hospitality Manager (another words: she runs the place!)

Winter months in The Lodge
You might wonder what goes on at a winery during the early part of the new year.  Fielding’s winemaker, Richie Roberts, reports that they are currently in the midst of tasting through all of the red wines in barrels from the 2008 vintage. Richie is faced with the job of deciding how each wine will end up – bottled on its own or blended?

In the cellar, the reds from the 2009 vintage have been moved from stainless steel tanks into oak barrels. At this point of the winemaking process, the wines are naturally going through malo-lactic fermentation (winespeak: the conversion of naturally present stronger malic acid into softer lactic acid – this process makes a wine appear softer feeling in the mouth). Meanwhile, the aromatic whites of 2009, such as Riesling and Pinot Gris, are being cold stabilized (more winespeak: the technique whereby harmless tartrate crystals – looks like sea salt – and small protein molecules precipitated out of the wine by quickly chilling the wine while in stainless steel tanks), then filtered before the wine is headed for the bottling line.

I asked Richie to comment on the cooler-than-normal and rain that we experienced this past spring, summer and fall and how it affected the grapes. Richie reported, “Fielding invested a substantial amount into their vineyards – we employed a variety of new horticultural techniques to control the crop yield.  The vineyard team were particularly attentive to the grape’s growth in order to help achieve the quality of fruit we were hoping for.”  And with the style of wines that Fielding makes, such as their dry, crisp Riesling, Pinot Gris, Chardonnay and light to medium bodied Pinot Noir wines, summers like last year’s give them better results compared to exceptionally hot and dry years. 

Whatever the weather brings to the grapes, Richie, akin to many winemakers, feels that “wines should be true to the place and vintage that they came from – that wines shouldn’t try to emulate something they weren’t meant to be.”   He’s been following this practice at Fielding for over two years.  When asked of his favourite wines to make, he says without hesitation: Riesling.  “It can range in styles from incredibly dry to intensely sweet. We even have sparkling Riesling. Additionally, white blends are a personal favorite as Richie considers them a challenge. 

It is hard to believe, that this May marks Fielding’s fifth anniversary – and they have plenty to celebrate!   In addition to five years in business they have received numerous wine awards and most recently, best label design at the Ontario Wine Awards for their new label introduced 2007 – the one that you hold in your hands.  And just last month, Fielding’s Merlot 2007 VQA was declared Canada’s top Merlot at the prestigious Canadian Wine Awards.  

“I was absolutely ecstatic when I got this news”, remarked Richie, “I consider this the most important wine competition & I am thrilled to be recognized – and was proud that we scored higher than any Merlot from BC!”  Congratulations to everyone at the winery! 


 ~ Savvy Sommelier Tasting Notes ~

Fielding Estates Fawnsbrook Gewürztraminer VQA 2008, $24.95

Tucked away in the slopes of the Beamsville Bench (aka Niagara Escarpment) is a small parcel of vines that produces grapes with exceptionally concentrated flavours.  The fruit was hand harvested and sorted, ensuring that only the best grapes were selected for this premium white wine.

Savvy Sommelier Tasting Notes: Medium straw in colour, this fully fragrant wine fills the nose with sweet spice, lychee fruit, candied orange and dried apricot.  It has a rich and silky mouth feel with concentrated and lengthy flavours echoing the aromas.

Suggested Food Pairing: This excellent Gewürztraminer would go well with spicy ethnic dishes such as Indian curries – try your hand at Gina’s Tandoori Chicken recipe below, Thai dishes or even Mexican favourites.

Cellaring: Enjoy now or cellar for up to five years.


Fielding Estates White Conception VQA 2008, $18.95

This is the first white blend for Fielding Estate and a medal winner at the 2009 Canadian Wine Awards.  Crafted with five different aromatic grape varieties that were each vinified (winespeak: made) separately.  Richie experimented with several blends of varying proportions then had his team taste the candidates blind until this masterpiece was created.  The name of the wine was inspired by the winery’s Jack Rabbit Flats Vineyard which was once a very popular – as Richie puts it “parking spots” – among the locals. You know what he means – nudge nudge!

Savvy Sommelier Tasting Notes: The complex nose offers a wide range of aromas from floral to fruit, white flowers, pears and citrus.  There are notes of sweet spice and toast.  It is rich and refreshing at the same time with a lingering, distantly sweet finish. 

Suggested Food Pairing: This wine would pair with many dishes.  Some to consider might include vegetable risotto, chicken with a cream-based sauce or if you don’t feel like fussing in the kitchen, uncork it with your favorite cheese pizza or Gina’s Deluxe Mac and Cheese recipe.

Cellaring: Best enjoyed now, but Richie predicts that it will cellar well up to four years.

Fielding Estates Cabernet Syrah VQA 2007, $24.95

From the stellar 2007 vintage comes this flavourful blend of Cabernet Sauvignon, Syrah with a splash of Cabernet Franc.

SOMMELIER TIP: Any sediment or particles noticed in the wine is normal as it was bottled without fining (winespeak for the process of clarifying wine by adding one or more particular agents to it prior to bottling.  As these agents slowly settle to the bottom, they carry with them unwanted yet harmless particles that are suspended in the wine) or filtration.

Savvy Sommelier Tasting Notes: Concentrated aromas of blackberries, cassis and sweet smoke greet the nose with notes of leather and cedar.  It is medium bodied with smooth tannins and flavours of blackberries, cassis and vanilla.  These flavours fade gently in the medium to long finish.

Suggested Food Pairings: Enjoy this wine with almost anything beef or pork, roast, hearty stew and wintertime barbeque – to tempt you Gina shares with you her husband’s hands down favorite rib recipe.

Cellaring: This wine is drinking well now but can be cellared up to five years.


OPTIONAL WINE: Fielding Estates Merlot VQA 2007, $44.95

Savvy Selections Subscribers have the option to purchase this award winning wine FIRST!

To share the excitement of their medal standing as Canada’s top Merlot, Heidi & Richie have extended to Savvy Selections subscribers FIRST dibs on this award winning Merlot. The wine will not be available at the winery until later this summer.


Savvy Sommelier Tasting Notes: This is a BIG wine.  Dark cherry in colour with full, concentrated aromas & tastes of blackberry, plum, cherry, clove & vanilla. Soft tannins that linger into a smooth medium-long finish. A delicious wine that is easy to drink on its own – food not required.


Cellaring: This big red wine can be enjoyed now – Richie recommends to decant it for 3-4 hours before enjoying. Or cellar for up to 5 years.


Special Order Only: This wine is available to Savvy Selections subscribers (and your friends) at any time by ordering directly through Debbie.  Simply contact her or 613.851.1785 to make the arrangements for your special delivery.



~ Recipes to enjoy with your Savvy Selections  ~

 With Fielding Estates Gewürztraminer…

 Tandoori Chicken
A favorite recipe from Gina’s kitchen.  She recommends to prep the ingredients the day before to allow the spices to work their magic.  The cooking time is quick and easy. 


6 chicken legs with thighs (or 12 boneless thighs if preferred)

1.5 cups plain yogurt

2 Tbsp. corn starch

2 cloves garlic, minced

1 Tbsp. grated fresh ginger

1 Tbsp. curry powder

¾ tsp. each ground coriander, cumin and tumeric

¾ tsp. each hot pepper flakes, paprika and salt

¾ tsp. packed brown sugar

½ tsp cayenne pepper



In medium bowl, combine all ingredients (except chicken) well.


Remove skin from chicken.  Cut 1/8 inch deep slits, 1 inch apart diagonally across meaty sides.  Arrange meaty side up in baking dish and pour marinade over.


Refrigerate 24 hours, turning occasionally.


Remove chicken from marinade and arrange on foil-lined baking sheet, leaving space between each piece and covering each piece with sauce.


Bake at 425 F for 35 minutes (less time for boneless chicken) or until golden and juices run clear.  Broil 6 inches from heat for about 2 minutes or until crisp.


Serve hot with steamed basmati rice and green vegetables.



With Fielding Estates White Conception…

Audrey’s Deluxe Mac & Cheese
From Rebar Modern Food Cookbook
Serves 10

This version of comfort food is loaded with garlic, fresh herbs and a crispy crust.  You can vary the 4 cups of cheddar with a mixture of Fontina and Mozzarella or Asiao and Monterrey Jack.



6 c. dry pasta such as rotini or penne rigate

¼ c. olive oil

1 large yellow onion, minced

2 tsp. salt

8 garlic cloves, minced

1/3 cup chopped fresh oregano

2 Tbsp. chopped fresh thyme

½ c. chopped Italian parsley

¼ c. butter

3.5 c. milk

1/4c. unbleached flour

4 c. grated aged white cheddar

4 c. fresh breadcrumbs

1 c. grated Parmesan

½ c. pine nuts



Cook pasta in boiling, salted water until just done.  Strain and toss with a light coating of olive oil.  Set aside.


Meanwhile, heat 1 Tbsp. olive oil in a small skillet and sauté onion for 5 minutes.  Add half the minced garlic, ½ tsp salt and sauté until the garlic turns golden.  Transfer to a small bowl and stir in half of the chopped herbs.  Set aside.


Next, make a roux for the sauce.  Gently heat the milk and keep it warm.  Set a saucepan over medium heat and melt the butter.  Sprinkle in flour and whisk constantly as the flour and butter turn golden.  Gradually add the warm milk and 1 tsp. salt and whisk thoroughly.  Heat until the sauce thickens.  Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts.  Season to taste.


Finally, make the topping.  Combine the breadcrumbs with the remaining garlic, herbs, Parmesan, pine nuts, ½ tsp. salt, plenty of cracked pepper and the remaining 3 Tbsp. olive oil.  Mix thoroughly.


Pre-heat oven to 350 F.  To assemble, combine the noodles and cheese sauce in a large bowl and mix well.  Pour into an oiled 8 x 12 inch baking dish.  Scatter the topping over the entire surface, working some of it into the noodles.  Bake uncovered until golden and bubbly (about 45 minutes).  Serve hot.




With the Fielding Estates Cabernet Syrah…


Mike’s Barbequed Ribs

Gina’s husband Karl is a huge rib fan.  Two years ago, he came home with this recipe and all others were tossed aside.  He says these ribs are THE best!

Serves 4 to 6



4 lbs. pork rib racks (back ribs preferred but side ribs okay)

1-2 Tbsp. of your favourite dry rub or barbeque seasoning (we use “Club House La Grille Montreal Steak”)

12 thin slices fresh lemon




1 c. ketchup

½ c. red wine or balsamic vinegar

¼ c. packed brown sugar

1 small onion, finely chopped

2 Tbsp. Worcestershire sauce

2 tsp. prepared mustard

1 tsp. chili powder

¼ to ½ c Frank’s Original or Durkees hot sauce (quantity based on desired spiciness – we’ve omitted it from time to time – sometimes too much heat for the kids – and even without the kick, the rib sauce is equally delicious.)



Preheat oven to 325 F.  Rub or sprinkle ribs with barbeque seasoning, if using.  Arrange ribs, meat side down or on edge, in a large roasting pan, overlapping as necessary to fit.  Place lemon slices on top of or (preferably) between rib racks.  Pour water into the pan to a depth of 1 cm.  Cover the pan with lid (or foil if no lid available) and roast in oven for 2 hours.


Meanwhile mix all sauce ingredients except the hot sauce in a small saucepan.  Bring to a boil, reduce heat and cook 20 minutes at a simmer.  Remove from heat and add the hot sauce if using.  Mix well.


When ribs are done, remove from oven and place on platter.  Brush liberally with the sauce and place on preheated barbeque grill at medium heat.  Excessive heat will cause the sauce to burn so reduce flame if necessary.  Cook for about 20 minutes, turning and brushing with the sauce every 3-4 minutes.  When done, ribs should be slightly charred but not burned.  Remove from grill, brush lightly with more sauce and serve.



Cheers & Enjoy this month’s Savvy Selections!