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We’re expanding! Now featuring BC & NS wines too

Posted by Susan

Sunday, July 30th, 2017
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In this month’s Savvy Selections to celebrate Canada’s 150th, we are expanding our scope to include wineries from across the country – from coast to coast.  We are SUPER excited to start this wine soaked trip across Canada with the acclaimed wines of Benjamin Bridge from the Annapolis Valley in Nova Scotia. The closest town is Wolfville – home of Acadia University.

This family-owned winery dedicates itself to the production of world-class ‘méthode classique’ sparkling wines (winespeak: Champagne style) and aromatic whites.

The vision of Gerry McConnell, the heart of his late wife Dara Gordon, and the commitment of his twin daughters Ashley and Devon melded to create an unparalleled success in ‘The Valley’. The McConnell-Gordon family, with their noted international consulting team of Peter Gamble & Ann Sperling (you’ll recognize her name from our features with Southbrook Vineyards & Malivoire Wines in Niagara), selected a well-protected micro-climate at the head of the Gaspereau Valley. They turned their attention to producing sparkling wines from classic Champagne grapes, unlike the pioneers of the early wine industry, who planted hardy hybrid grape varieties that could withstand the cool climate rigors. The result – Benjamin Bridge Brut Reserve 2004 outscored Roederer Cristal 2004 in a blinding tasting of 15 sommeliers and wine writers hosted by Canoe Restaurant in Toronto in August 2013!

 

World Class Wines

With their partner grape growers, the McConnell-Gordon family has gone on to make wine with other vinifera grapes, including Cabernet Franc and Riesling. They participated in the creation of the Nova Scotia appellation of Tidal Bay, a standard for vibrant aromatic white wines requiring rigorous adherence to quality, blending and taste. The goal of this appellation – to showcase the excellence of Nova Scotia’s best hybrid white blend.  Yes, you get to taste a sampling of all these in this month’s Savvy Selections!

 

Get ready to pop the cork & enjoy your Savvy Selections…

To get the Canada 150 celebration started, we selected:

Brut NVan elegant bubbly wine, reflecting the particular style of Benjamin Bridge, to sip and savour or pair with appetizers, salads and light summer meals.
Riesling 2015 – the sea breeze in a glass, this is silky yet lively and clean.
Tidal Bay 2016 – a blend unique to Nova Scotia, light, bright and refreshing!

 

An optional wine many of our subscribers asked us to include in their delivery is the signature Nova 7 – a lightly effervescent, low in alcohol with clean tangy & sweet fruit flavors that makes it an ideal sipping wine or a match for soft cheese or a lemon tart. This is the only NS wine currently available in LCBO Vintages so we did not include it in the Savvy Selections… however it quickly sells out.  If you can’t find it in Vintages (LCBO product #256289) – let us know and we’ll order it for you… it is hands down delicious!

 

More NS at your table . . . At anytime you would like more Benjamin Bridge wines, call us at 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca and we will make the special arrangements for you.

 

Introducing…
Benjamin Bridge

Presented by Sommelier Susan Desjardins

Gerry McConnell and Dara Gordon’s move to the Wolfville area in the late 1990s, when their twin daughters Ashley and Devon began high school, meant the commute to their law practices included driving through the Gaspereau Valley. On this daily drive, Gerry noticed Hans Christian Jost – one of the pioneers of the Nova Scotia wine industry – planting his Gaspereau Vineyards estate. Through their work Gerry and Dara, had also been to some of South Africa’s acclaimed wine regions, and had tasted some of the excellent sparkling wines from the Stellenbosch appellation. As he drove, the proud Maritimer mused “What would it take to produce world-class wines in Nova Scotia?” That question was about to be answered when in 1999, they purchased the 60-acre Westcott farm. Located at the head of the Gaspereau Valley, on a south-facing slope beside the river, the family quest began to develop and showcase the best of Nova Scotia wines – with Benjamin Bridge the imprimatur on every bottle.

 

The Early Years

It’s said that it takes a village to raise a child. In the case of Benjamin Bridge wines, it could be said that it took a family, experienced committed experts and a willing local industry to launch this unique venture. Ashley , now a Vice President with Benjamin Bridge, laughs as she says “I remember spending summers of high school clearing the fields and planting vines.”

Gerry sought out Hans Christian Jost, who willingly shared his experiences with grape varieties, local growers, growing conditions and the many other factors influencing the wine industry in Nova Scotia.  Recognizing he needed help to implement his vision, Gerry approached renowned Canadian wine consultants, Peter Gamble and his partner Ann Sperling, to advise on the shape the winery should take. With Ashley and Devon’s help, the first 5 acres were planted in 2001, with a focus on grapes for sparkling wines and aromatic white wines. At the recommendation of the Gamble/Sperling team, Gerry approached renowned Champagne expert Raphael Brisebois to meet with them, tour Nova Scotia wine estates, and assess the potential for making world-class sparkling wines.

Impressed with the potential, Brisebois agreed to consult and in 2002, the first experimental sparklings were made to assess terroir, varieties, structure and aromatics. More acres were planted, more experiments undertaken. 2004 was the coolest growing season in a couple of decades, yet the quality of the grapes met Brisebois’ exacting standards – and this vintage later became the winery’s inaugural release.  And the risks that the Benjamin Bridge team was willing to take opened the door for other Nova Scotia wineries to pursue a sparkling wine program.

 

The Unique Terroir

The Benjamin Bridge estate sits at the relatively sheltered, narrow head of the Gaspereau Valley, a mere 4 kilometres from the Minas Basin. At the heart of a cool, maritime climate, the valley benefits further from the massive tidal shifts in the Minas Basin, which bring cool breezes and moisture to the vineyards in the summer, and create an open body of water in the winter that helps protect the more delicate vinifera varieties grown on the estate. The narrowness of the valley and its slight westward tilt mean that ambient temperatures can be up to 2C higher than other sites, providing more degree days for optimal ripening.

While this is a region of high rainfall, the autumn tends to be dry, causing stress in the vines which leads to better development of chemical components that enhance flavours. Fall temperatures extend the growing season, maximizing the aromatic intensity and the bright acidity of the grapes.

The young alluvial soils include deposits of sand, gravel, pebbles and cobbles, unlike the Champagne region, where chalk is dominant. However, at deeper levels, there is a layer of clay veined with sand and gravel that provides a water-holding capacity similar to the chalk found in the Champagne landscape.

This is, however, a cool climate that challenges growers on a regular basis. At times, humidity in the evening can reach 100%, so downy mildew is a key challenge. And the uncontrollable weather is a major factor. For instance, the extreme cold of the winter of 2006 meant a minimal harvest of the vinifera grapes – there was no classic sparkling wine made during that vintage.

The Team

After a long search, Jean-Benoit Deslauriers (in above photo left with Gord McConnell– credit Chronicle Herald)  )was hired in 2008 to join the winemaking team – he is now head winemaker. Jean-Benoit had prior experience with organic and biodynamic viticulture and winemaking in Chile’s maritime-influenced Casablanca Valley, as well as in Monterrey, California, where cold Pacific Ocean currents have a significant influence on growing conditions and create ideal conditions for growing Pinot Noir and Chardonnay.

During my phone interview, Ashley and viticulturalist Scott Savoy talked about Jean-Benoit’s unique contribution to Benjamin Bridge:

“Jean-Benoit is a genius at what he does. He brought experience with bio-dynamic winemaking, but also a sensitivity to the terroir and a commitment to letting the grapes speak for themselves – a commitment to transparency of the terroir. There’s a sense of craftsmanship to everything he does. He has embraced the brightness, the acidity, and the freshness of the styles of wine produced in Nova Scotia.”

In 2009, Dara had wound down her legal practice and was taking on responsibility for the development and operations of the winery, working closely with Jean-Benoit. But a crushing blow occurred with her terminal diagnosis in that year. Ashley and Devon were just completing university, and rushed back to the estate to be with her. Dara transferred as much knowledge as possible to them prior to her untimely death in the fall of that year. The twins took on the role of partner with Jean-Benoit as the winery prepared for the 2010 release of its inaugural Benjamin Bridge Méthode Classique sparkling wines, the 2004 Brut Reserve and the 2004 Blanc de Noirs.

In 2011, Ontario had its first opportunity to taste a Benjamin Bridge wine – Nova 7 was made available for a private tasting in the spring of that year, and that is when I first learned of this Nova Scotia winery. The room was buzzing as we tasted this unknown wine – winemakers from across Canada couldn’t wait to taste it, amazed at the unique flavours and texture, the quality of the wine. I was delighted to see it released by LCBO Vintages in August, where I reviewed and rated it at 4.5/5. But more accolades were to follow, with an outstanding review of the 2004 Méthod Classique Brut Reserve from Beppi Crosariol of The Globe and Mail, who described the wine as ‘a sparkler that rivals Champagne.’ More accolades followed and, as they say, the rest is history . . .

But not really, because Gerry, Ashley, Devon and the Benjamin Bridge team will never be satisfied with the status quo.

While their sparkling wines often spend 5 or more years on the lees, they continue to experiment with other methods of achieving the distinctive creamy texture and richness of the wines, as an example, testing the use of neutral oak with some small batches to see if aging in this medium will produce comparable texture and richness.

Viticulturalist Scott Savoy, who joined the team in 2015, is working with Chris Westcott (who stayed on as vineyard manager after the McConnell-Gordon family bought his farm in 1999) to push the limits of viticulture in the valley. They have implemented a program of high-density planting that should allow them to crop less, while giving the vines the opportunity to ripen wood and set reserves (making them sturdier and more resistant to climate extremes).

They recently purchased the vineyard of Dr. Al McIntyre, who had been one of their principal growers, providing Chardonnay and Cabernet Franc grapes. While they currently have almost 70 acres planted to vine, their goal is to expand that to 90, with the majority being vinifera plantings.

As Ashley says, “It’s a never-ending process of experimentation, risk-taking and incremental change, with the goal of delivering world-class wines that showcase Nova Scotia’s winemaking potential.”  Enjoy this unique opportunity to sample the clean, fresh taste of Nova Scotia, brought to you by Benjamin Bridge and the McConnell-Gordon family!

In photo: Devon and Ashley walking with Jean-Benoit.
Photo Credit: Wines of Nova Scotia

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

Savour this unique opportunity to sample 3 classic & unique Benjamin Bridge wines from Nova Scotia – the Méthode Classique Sparkling non-vintage presents a blend of wines from vintages reaching back to 2002, with extended periods of time on the lees; the Tidal Bay appellation wine gives you an opportunity to taste the quality of a blend that includes hybrid grape varieties; the Riesling displays the classic features of a grape variety that thrives in a cool climate.

 

Méthode Classique Brut Reserve NV, $27.95

This sparkling brut is made from a proprietary blend of wines crafted from l’Acadie Blanc, Vidal, Seyval, Pinot Noir and Chardonnay grapes. They were all hand harvested from the Benjamin Bridge estate, while the wine spent extended time on the lees (winespeak: on yeast) to achieve the classic creamy texture and richness that characterizes this ‘house’ style.

Sommelier Tasting Notes:  This harmonious blend of vintages and grapes shows lifted aromas of pear, citrus, biscuit, fine herbs and mineral. Underpinned by an expressive honed acidity, its ebullient, creamy texture is accented by the fine, persistent mousse. Refreshing flavours of lemon cream biscuits, grapefruit and lemon zest mingle with subtle notes of sour cherry and green apple. Dry, mid-weight, with a long-lasting slightly pithy finish, this is an impressive signature wine from Benjamin Bridge.

Suggested Food Pairings: Sparkling wine offers such versatility – serve it chilled to whet your guests’ appetites, pair it with a range of appetizers, especially fresh seafood, or enjoy it with poached salmon, grilled white fish, or a chicken Caesar salad.

Cellaring: Enjoy now and cellar up to 10 years.

 

Tidal Bay 2016, $21.95

This wine is a blend produced from unique hybrid grapes (l’Acadie Blanc, Seyval and Geisenheim) known for their resistance to the challenging climatic conditions in Nova Scotia. Wineries across the province producing this wine must meet specified blending requirements: l’Acadie Blanc (the signature grape of Nova Scotia) being the majority grape for the blend, and go through a rigorous technical assessment.

What is L’Acadie Blanc?  It is a Canadian hybrid created in Niagara in the early 1950s by crossing Cascade with Seyve-Villard grapes. While the residual sugar in the wine is relatively high, the vibrant acidity assures that the wine tastes dry.

Savvy Sommelier Tasting Notes:  Displaying an exotic, pungent nose of earthy mineral, tangy citrus and ripe stone fruit, the clean flavours of this light-medium bodied wine are framed by vibrant acidity.   The taste of grapefruit, passionfruit and crunchy apple paired with fine mineral and saline qualities really freshen up your palate.

Suggested Food Pairings: You’ll enjoy this bright, lively Nova Scotia classic wine with a goat-cheese and asparagus quiche, fresh oysters or shrimp, or with pan-fried halibut with a lemon-caper reduction.

Cellaring: Ready to drink now and cellarworthy for a further 5 years.

 

Riesling 2015, $30.95

This is the very first commercial release of a Riesling from Benjamin Bridge. The grapes were sourced from three distinct vineyards on the Bay of Fundy, each lot bringing its unique character from its own microclimate with soils ranging from gravel and clay to deep, sandy loam. The wine is wild fermented, meaning that the indigenous yeasts from the vineyards initiated the fermentation of the wine. Low in alcohol, with a relatively high residual sugar that gives it a nice fruity finish, it nevertheless showcases the cool climate with its clean fresh texture.

Savvy Sommelier Tasting Notes: The ocean and the land blend on the nose, notes of mineral, sea breeze, quince and citrus dominating. Dry on the palate, the first impression is of the silky texture, quickly followed by the bright acidity underlining the lively flavours of citrus, green apple and mineral. The finish is long and zesty, crisp and clean like a bite of a ripe green apple.

Suggested Food Pairings: Pair this wine with smoked trout or salmon canapés or salad, with stuffed pork tenderloin, or with chicken in all its manifestation.

Cellaring: Enjoy now or over the next 5-7 years.


 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

Do it the Benjamin Bridge way!  Ashley explains, “We often have a ‘cinq à sept’ with friends (like Happy Hour), where we taste wines & have interesting appetizers.”

Consider preparing these 3 appetizers and inviting a few friends to sample all 3 of these fabulous Benjamin Bridge wines at your own cinq à sept.  If you and friends find some new favorites, call the Savvy Team to order more for you. . . Cheers!

 

With Benjamin Bridge Brut NV…
Roasted Mushroom and Brie Tart

Recipe & Photo credit: FoodlandOntario.ca
Serves 4-8

Ingredients

1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 ½ tsp Dijon mustard
1 clove garlic, minced
½ tsp dried thyme (or 1 ½ tsp fresh)
½ tsp each salt & freshly ground black pepper
12 oz. mixed fresh Ontario mushrooms
½ C thinly sliced Ontario shallots
Half package (375g) frozen puff pastry, thawed
½ C Ontario Brie cheese
2 Tbsp chopped fresh Ontario parsley or Cilantro

Method

Preheat oven to 400F.

In medium bowl, stir together oil, vinegar, mustard, garlic, thyme, salt & pepper. Add mushrooms & shallots; toss to coat. Place in single layer on parchment paper-lined rimmed baking sheet. Roast in 400F oven for 10-15 minutes or until mushrooms soften. Let cool & slice mushrooms. (You can slice the mushrooms first if you wish & roast for slightly less time).

Meanwhile, on lightly floured surface, roll out pastry into 10X12” rectangle. Place on parchment paper-lined baking sheet. Fold dough edges over ½” and crimp with fork. Prick dough inside border every ½”. Bake for 15 minutes or until lightly browned.

Gently flattening baked pastry if necessary, top with mushroom mixture, leaving any liquid behind. Scatter Brie on top. Bake for 15 minutes or until golden brown & cheese is melted. Let cool for 10 minutes. Sprinkle with parsley. Cut into pieces.

Serve warm or at room temperature with a frothy glass of sparkling!

Watch the recipe being prepared on: https://www.youtube.com/watch?v=ym6gdsm5I80

 

 

With Benjamin Bridge Tidal Bay…
Goat Cheese 
Marinated with Lemon & Herbs

Recipe & Photo Credit: finecooking.com
Serves 4-6

Ingredients

4 oz. log fresh goat cheese, sliced into 6 equal rounds (or you can keep the log whole)
2 tsp loosely packed, freshly grated lemon zest
2 Tbsp finely chopped, drained, oil-packed sun-dried tomatoes
½ tsp minced capers
1 tsp coarsely chopped fresh thyme leaves
Sea salt
3 small rosemary sprigs
½ C extra-virgin olive oil, more if needed
Crostini or good-quality crackers for servings

Method

In a small, shallow dish (about 1 ½ C) capacity, preferably straight sided, arrange the 6 pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers & thyme over the cheese. Sprinkle a little of the sea salt over the cheese & tuck the rosemary sprigs into the dish.

Pour the olive oil over the cheese so it just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator 2-6 hours (you can serve it sooner if you wish). Bring the dish to room temperature (about 45 minutes) before setting it out with a small hors d’oeuvre knife & a plate of crostini or crackers.

Spread a teaspoon or so of the cheese (with some of the marinade ingredients) over a crostini or cracker to serve.

 

 

With Benjamin Bridge Riesling…
The Oceanaire Seafood Room’s Maryland-Style Crab Cakes

Recipe & Photo Credit: Oceanaire.com
Serves 8

Ingredients

2 eggs
1 C mayonnaise
¾ tsp Dijon mustard
1 ¼ tsp Old Bay Seasoning, divided
¾ tsp chopped fresh tarragon
¼ C finely chopped onion (or shallot)
1 Tbsp finely chopped celery
¼ lb (scant 2 C) crustless cubed white bread, cut into small cubes
1 lb jumbo lump crab meat, drained of any liquid
2 Tbsp butter, a room temperature

Method

Heat oven to 400F.

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ tsp Old Bay Seasoning, tarragon, onion & celery to make a dressing.

In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

Divide the mixture & form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

In a small bowl, stir the butter together with the remaining ½ tsp Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

Bake cakes until golden brown, about 10-12 minutes. Serve warm.

 

 

Happy Canada 150!

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Premium wines from Pelee Island Winery

Posted by Susan

Friday, January 7th, 2011
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Savvy Selections wine of the month club
features Pelee Island Winery
Canada’s wineries delivered to your doorstep
 

As you head into the holiday season, you may be thinking of offering a gift of wine or perhaps a subscription to Savvy Selections. The Savvy Team takes great pleasure in visiting wineries and meeting with the individuals whose dedication and foresight have ensured we have access to some of Ontario’s outstanding wines. We are delighted to once again feature Pelee Island Winery, and make available to our subscribers a selection of its well-crafted and lesser known wines.

 

 

Located in Lake Erie and occupying its own viticultural area, Pelee Island is Canada’s most southerly land mass, at 42 degrees north, the same latitude as such well-known wine-growing areas as Burgundy and California’s Napa Valley. This region has the highest heat units in Canada – ideal for ripening delicate Vitis vinifera (winespeak: common grape varieties) – and the longest frost-free growing season in Ontario recorded at 196 days. The island has its own unique microclimate, influenced by its location 25 km offshore and the fact that most of the island is in fact below lake level. The vineyards are located in the centre of the island, where somewhat deeper soils ensure the root systems can become effectively established. The vines on the island are often planted in an east-west direction, taking advantage of the high winds which blow consistently across the vineyards, limiting humidity and associated fungal diseases. Grapes are grown according to the World Wildlife Fund’s strict sustainable vineyard practices, and over 100 acres are certified organic. With over 550 acres under vine, the winery is the largest private estate in Canada.

 

Pelee Island Winery builds on a long tradition of grape-growing and winemaking dating back to the late 1860s. The original grapes were imported from Ohio in 1866 by a settler family from Kentucky. With the help of an enterprising Ontarian, J.S. Hamilton, wines from the Vin Villa winery on Pelee Island were common through eastern Canada and the northeastern states in the late 1800s. The winery garnered widespread fame when one of its wines won a bronze medal at a competition in Paris. Changes in agriculture caused the industry to disappear from the area for many decades.

In the late 1970s, as interest in grape growing and winemaking surged in Ontario, Austrian Walter Strehn re-established the wine industry on Pelee Island. Vines were imported from Germany and, in 1984, the Pelee Island Winery was built just east of Kingsville. Walter Schmoranz joined the winery in 1985. A native of Germany, Walter was educated and developed his winemaking skills in the Rheingau. He came to Canada for a visit and was captivated by the country, as well as by the opportunity in southern Ontario. After 25 years, he is still passionate about the property and the winery. In the vineyard and in the cellar, he is ably supported by Bruno Friesen, viticulturalist, and Martin Janz, winemaker

 

This month we are featuring whites from Pelee Island’s 2008 vintage:
a crisp
Private Selection Sauvignon Blanc
the delectable Pinot Gris Vendange Tardive
as well as the velvety 2003 Vinedresses Meritage.

You won’t find these wines at the LCBO!

To have more wine from Pelee Island or any of the featured wineries in the Savvy Selections, call me to make the arrangements for a special delivery. And if you are planning to visit the beautiful Lake Erie North Shore, stop for a tour at the Kingsville winery, or take the M.V. Jimaan to Pelee Island Winery’s Pavillon!

 

Cheers & Enjoy!

Debbie & Savvy Team

 


Pelee Island Winery
Presented by Sommelier Susan Desjardins


There’s something remarkably similar among the privately-owned wineries of Ontario, regardless of size, and that’s the enthusiasm and commitment you find, not only among the family members themselves, but among their staff. At Pelee Island Winery, for instance, President and Winemaster Walter Schmoranz has been making wine and directing the operation for 25 years, Martin Janz, winemaker, joined right out of university in 1996, and Bruno Friesen, viticulturalist, has been with the winery since returning to Canada from Brazil 12 years ago.

What inspires this kind of commitment and enthusiasm? In Bruno’s case, it’s the opportunity to work in a unique agricultural environment and to work with an organization whose owners and leaders are very open to new ideas. “Here, we want people to be happy in what they’re doing—then they put their all into it. And that comes back to the vines as well.”

Bruno is a resident of Pelee Island, with his own garden and greenhouse. He started working with grapes in Vineland as a teenager, went on to obtain a B.Sc. in Agriculture from University of Guelph and then spent several years working in his field, including promoting organic agriculture and grape growing, in his home country of Brazil. When he returned to Canada, he studied various areas of the country that might be of interest, and found Pelee Island particularly attractive – “I wanted to go as far south as I could but still be in Canada” he says humorously! In addition to this, Bruno says he was fascinated by the unique climate, geology and growing conditions on Pelee Island. “It’s one of the best places in Canada to grow grapes, so when the opportunity came up, I was excited to take it.”

For an agriculturalist, each season brings a new growing challenge, and Bruno finds intrinsic reward in his profession. “Putting a seed in the soil and seeing it sprout in the spring . . . that new life gives you great hope. Once you’ve had that experience, you’re hooked.”

As Pelee Island’s viticulturalist, Bruno is at the heart of many of the initiatives taken to maintain the health of the vines and the soils, to experiment with new methods and different crops. The approach is to assess the attributes of the environment, experiment with specific elements, analyse the results, and then implement those practices which are most promising. For instance, a substantial investment has been made in organic agriculture. A variety of crops have been grown to create natural compost to be used on the vineyards. Bruno has learned that the island has a mineral quality that provides ideal nutrition for the vines. Through experimentation, he has discovered that alflalfa is an ideal compost ‘crop’ as it concentrates a variety of nutrients that can be returned to the vineyard soils, optimizing the health of the vines and the quality of the fruit. Similarly, he has 6 acres of Riesling, Cabernet Franc and Bianca under organic cultivation in order to learn how the vines grow under these conditions. And with the first organic crop, there is also experimentation in the cellar with wines from those organic grapes.

In discussing the 2008 vintage, Bruno indicated that the growing conditions in the latter part of the summer of 2008 were quite dry, but that there was rain later in August and a warm fall which gave the grapes a longer period to mature. “We had a good crop and great quality”. Each season is unique, and each varietal offers its own challenges. As an example, Bruno discussed Pinot Gris. “It’s very unpredictable and a bit unstable because it’s a clone of Pinot Noir. It often has difficulty getting started, but once it gets going, it’s fabulous. Depending on the vintage, some years we let it hang, others not.”

Bruno also provided a preview of this year’s harvest: “Dry weather with that perfect August rain has created smaller berries with more concentration. It will be a good vintage.”  We look forward to it – Cheers & enjoy your Savvy Selections!


 

 ~ Savvy Sommelier Tasting Notes ~

Private Selection Sauvignon Blanc 2008 VQA, $12.95

This Sauvginon Blanc is a treat for the senses, with an intensity and depth of flavour attributed by the winemaker to a brief period of aging in oak casks.

We are excited to bring to you this particular wine as it is one that the winery makes available only to restaurants. During the Savvy Selections panel tasting, our Sommeliers couldn’t believe the price & its quality. We hope that you enjoy it too.

Savvy Sommelier Tasting Notes:  Clear and the palest of straw, this wine has an enticing breadth of aromas—grass, herbs, citrus, minerality and a whiff of orchard fruit. Light-medium bodied and nicely balanced, the aromas replay on the palate, with grapefruit and peel lingering on the finish

Suggested Food Pairing: It’s a lovely sipping wine, but would also pair well with classic matches such as grilled white fish or soft cheeses.

Cellaring: Why wait? Enjoy it now!

 

 

Pelee Island Pinot Gris Vendange Tardive 2008 VQA, $15.95

Vendange Tardive translates to late harvest & typically you would expect a sweet wine, yet this one is certainly not that, it is crisp & dry. The extended hang time on the vines long after the typical harvest period delivered more intensity of aromas and flavours in the fruit which creates more weight on the palate.

Savvy Sommelier Tasting Notes:  Golden in colour (reminiscent of the colour of peach skin), this wine is as appealing as it is unexpected. Richly aromatic and complex—think of luscious honeyed stone fruit, tropical notes and a hint of nuts—it’s medium bodied with a silky, round texture. Spicy orchard fruit and some hints of heat on the mid palate carry through on the velvety full-flavored finish. Notes of marzipan and nougat linger. Delicious!  

Suggested Food Pairing: We recommend to definitely have at least one glass of this wine on its own to enjoy its texture and flavors. It will pair well with lobster salad, roast chicken with a honey-lemon glaze or chicken tagine. Your tasting panel enjoyed it with the chicken and pear salad provided below.

Cellaring:  Enjoy over the next year or two.

 

Vinedressers Meritage 2003 VQA $24.95

A classic blend of Bordeaux varietals – Cabernet Sauvignon, Merlot & Cabernet Franc – this wine was crafted from hand-selected fully ripened grapes of fifteen year or more old vines, and aged in French and American oak for sixteen months. It joins other premium Vinedressers wines, such as the Shiraz and Cabernet/Petit Verdot that we offered as an optional wine as it received rave reviews when we featured Pelee Island in 2008.

 

Savvy Sommelier Tasting Notes:  Clean mahogany tones characterize this mellow blend of the Cabernets and Merlot. Lifted aromas of leather, plum, kitchen spice and cedar, as well as alluring earthy autumnal notes drift from the glass. Medium-full bodied and dry, the texture is silky and the palate is awash with dark berry, plum, smoky spice and white pepper. Fine acidity delivers freshness while the pepper and spice provide warmth on a lingering finish. Deftly balanced.

 

Suggested Food Pairing: Serve with rare prime rib or herbed rack of lamb, or enjoy with hard cheeses.

 

Cellaring:  Drinking well now.

 

 

 

~ Recipes to enjoy with Savvy Selections ~


With Private Selection Sauvignon Blanc…

Smoked Trout Rosti with lime-flavored sour cream
From Weekend Cooking, Ricardo Lacroix
Serves 4

Ingredients
3 parsnips, peeled & grated
2 potatoes, peeled & grated
6 Tbsp butter
1/3 C sour cream
1 Tbsp lime juice
2 Tbsp fresh chives, minced
Tabasco sauce, to taste
salt & pepper
¼ lb smoked trout or other smoked fish, thinly sliced
Chives for decoration

 

Method

1.    In bowl, mix parsnips & potatoes, for a total of 4 cups of vegetables. Season with salt & pepper.

 

2.    Divide vegetables into 4 even parts. In a non-stick skillet, melt half the butter over low-medium heat. Add 2 parts vegetables, shaping them into 5” circles. Brown for 10 minutes, flattening well with spatula. Flip over carefully & brown for another 10 minutes. Transfer cooked rösti to plate or serving dish & keep warm. Cook remaining rösti in remaining butter.   

 

3.    In a small bowl, mix sour cream, lime juice, chives & Tabasco. Season with salt & pepper.

 

4.    Place each rosti on a plate. Add a little flavored sour cream & a few slices of smoked fish to each. Decorate with chives & season to taste with salt & pepper. Serve & sip!  

 

With Pinot Grigio Vendange Tardive….

Baby Greens with Chicken, Dried Cherries, Pears & Pecans
From Fine Cooking.com, Lori Longbotham
Serves 4

Ingredients
1 medium clove garlic
3 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 tsp fresh thyme leaves
Freshly ground kosher salt & pepper
1 medium firm-ripe pear, peeled, cored & cut into 1/2” dice
1/3 cup dried tart cherries
8 oz. package mixed baby greens
2 cups shredded cooked chicken
½ C pecan halves, toasted

Method

1.  Chop the garlic, sprinkle with ½ tsp salt & mash to a paste with the flat side of a chef’s knife. Put the paste in a large serving bowl & whisk in olive oil, vinegar, thyme and ¼ tsp pepper.

 

2.  Gently stir in the pear & cherries. Add the greens, chicken, pecans and toss to coat.  

 

3.  Season to taste with salt & pepper and serve immediately with crusty bread.

 

 

With Vinedresser’s Cabernet Sauvignon…

Bison Bourgignon
Adapted from Derek Benitz, Benitz Bistro (Ottawa restaurant)
Serves 4

Ingredients
2 Tbsp canola oil
2 lbs. bison stewing meat, or other red stew meat, diced 1”
1 medium cooking onion, diced
2-3 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 C mixed fresh mushrooms, sliced
¼ cup dry porcini mushrooms
3 Tbsp flour
3 sprigs fresh rosemary, leaves only
8 juniper berries (optional)
2 bay leaves
1/3 C + 2 Tbsp Madeira wine, or equal parts port & sherry
1 C red wine
3 C beef stock
salt & pepper to taste
Handful tender baby mixed greens

Method

1.  In a hot, heavy Dutch oven, heat canola oil & brown bison well in batches, making sure not to overcrowd (remember Julia Childs!). Transfer meat to a colander placed over a dish to drain & catch juices while browning the remaining meat.

2.  In the same Dutch oven, sauté onions, carrots, celery, garlic & sliced mixed and porcini mushrooms. Return meat to Dutch oven and sprinkle with flour. Add herbs & spices in order listed.  

3.  Deglaze pot with Madeira, blending well. Add wine, stirring, then add beef stock. Gently bring to simmer, then cover & bake in preheated oven at 325F for 2 hours or until meat is tender.

 

4.  Remove stew from heat and rest 30 minutes before serving. Just before serving, fold in mixed baby greens. Serve with a medley of roasted root vegetables.

 

 

 

 

Cheers & Enjoy this month’s Savvy Selections!

 

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