Posts Tagged ‘food pairing suggestions for rose wines’

Clink & Drink Pink – the latest Rose Report

Posted by Bethany

Monday, June 27th, 2016
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We have ants in our pants!  Eager for the school year to be done, to get the camper packed up with gear, and finally hit the road for the beach, cottage or country getaway. Looking for something different to add to the cooler? Why not a bottle or two of rosé wine! bouquet-of-roses

Our Savvy Sommeliers have carefully selected six exceptional wines for this month’s Bouquet of Rosés, each of them brimming with summer appeal and ready for some down time on the deck:

– Chateau des Charmes Rosé Cuvée d’Andree and Sparkling Rosé an elegant tribute to the Bosc Family matriarch and a fun sparkler for any special occasion
Kacaba Vineyards and Winery ‘Rebecca’ Rosé – Brilliant and bold
Pondview Estate Winery Rosé – an Old World classic
Redstone Winery Rosé – busting out of the rosé stereotype
Traynor Family Vineyards Alta Rosé – one-of-a-kind wine from a little-known grape varietal

Your Bouquet of Rosés is EXTRA special, as they aren’t available at the LCBO. If you would like to order additional bottles or other hard-to-find Ontario wines (we do craft beers, too!), contact me at 613-SAVVYCO (613-728-8926) or  debbie@savvycompany.ca.

Cheers….it is summer!

Debbie & the Savvy Team

In this bouquet of Roses you will find

~ Tasting notes by Savvy Sommelier, Bethany Harpur ~

 

Traynor Family Vineyards Alta Rosé VQA 2015 

$25
Prince Edward County

Did you know? Committed to sustainability, Mike Traynor installed a series of Tesla and EV charging ports outside the winery for customers to plug in their electronic or hybrid cars. New this summer, visitors can recharge their own batteries with tacos from the winery’s on-site food truck, Guapo’s Cantina.

Savvy Sommelier Tasting Notes: Made from estate-grown Frontenac Gris, this limited-edition stunner shows off with a brilliant, fiery-sunset copper shine. Aromas of apricot, orange peel, wet stone and traces of cedar are followed by a crisp, light-bodied acidity that’s tangy through the finish. Would make a terrific white sangria or a special sipper for camping with friends.

Suggested Food Pairing: A mixed grill of scallops, shrimp and salmon. Or try your hand at the  Asparagus Tart recipe below.

 

Pondview Estate Winery RoséPondview Estate Winery Cabernet Franc Rosé VQA 2014

$14.95
Four Mile Creek (Niagara)

Did you know? Pondview recently became one of the first wineries in Canada to use a special seal on its icewines to assure customers they have the real deal in their hands. The QR-coded “prooftag” was introduced to combat the growing counterfeit icewine trade in Asia.

Savvy Sommelier Tasting Notes: Old World-style in pale peach flecked with bright orange. A nostalgic bouquet brings midway cotton candy and candied apples to mind. The wine’s high acid produces a lively ‘spritz’ effect on the palate, with flavours of mango, passionfruit and white pepper, and lingering herbs on the finish.

Suggested Food Pairing: Crisp summer salads or grilled sausages would make a great match, or try some crispy Fish Tacos.  Check out the recipe below.

 

Chateau des Charmes Rosé Cuvée dAndrée VQA 2014

2014_Rose_NewLabel$15.95
Niagara-on-the-Lake

Did you know? None other than His Royal Highness The Prince of Wales sipped on Chateau des Charmes elegant Rosé Cuvée d’Andrée! The wine was served during a special dinner held for the Prince at Canada House in London, England, in May of this year.

Savvy Sommelier Tasting Notes: This gorgeous rosé is dedicated to the family matriarch, Madame Andrée Bosc. With deep, coho-salmon colouring and a pronounced nose of strawberries and cotton candy, this Pinot Noir-based rosé behaves like a white wine, with a fuller body and complex structure, even a smidge of earthy tannin on the finish.

 Suggested Food Pairings: Prince Charles may have had it with Arctic char and salmon caviar, but we think it will be just dandy with a Goat Cheese and Mushroom Flatbread.

 

Chateau des Charmes Rosé Sparkling VQA 2012Chateau des Charmes Rosé sparkling

$28.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: New-baby-girl pink, with a lifted nose that brings you back to the corner store and those strawberry-marshmallow candies. Dry, with a mere hint of sweetness, and a distinct taste of smoke and ripe mango fizzing away in a fine mousse of bubbles.

Suggested Food Pairing: Sparklers are famous for being food-friendly. This one will pair nicely with appetizers on the deck: artichoke dip, smoked salmon rosettes or chicken satay.

 Kacaba Vineyards Rebecca’ Rosé VQA 2015
Kacaba Vineyards and Winery ‘Rebecca’ Rosé

$17.95
Twenty Valley (Niagara)

Did you know? To get to the tasting room at Kacaba, you have to cross what’s known as a Bailey bridge—a portable, pre-fab truss bridge invented by the British and first used by tanks to cross the treacherous terrain of battlefields during the Second World War.

Savvy Sommelier Tasting Notes: The 2015 Rebecca Rosé is a blend of Gamay Noir, Cabernet Sauvignon, Syrah and Riesling. It glows with a brilliant raspberry-ruby hue in the glass, while aromas of strawberry jam and spring flowers swirl through your senses. Full bodied, it has a slight suggestion of petrol on the dry finish.

Suggested Food Pairing: Croque Monsieur with grainy mustard, or straight-up grilled cheese.  But go gourmet with some creamy Brie or a nutty Gouda.



Redstone Winery Ro VQA 2015

Redstone Winery Rosé$16.95
Lincoln Lakeshore (Niagara)

Did you know? Named for the rocky, red-clay soil on which the vines grow, Redstone is the brainchild of Moray Tawse, who has established Redstone Winery after the successful venture with the nearby award-winning Tawse Winery.  Both are located in the heart of the Twenty Valley (aka Niagara Escarpment).

Savvy Sommelier Tasting Notes: We all agreed that this wine shatters any preconceptions of what people think rosé should be. The aromas alone are breathtaking: chokecherry, roses, cherries, orange peel and cinnamon candy hearts. This is a very approachable and easy-going wine that would be perfect year-round.

 Suggested Food Pairing: Try out the recipe for Orange & Maple-Glazed Pork Tenderloin from the Looneyspoons Cookbook for a great BBQ dish with this delicious Rosé.

 

 

~ Rosé Recipe Box ~

Summer time favourites enjoy with your Bouquet of Rosés

 

Baked Fish Tacos

Based on original recipe from Shortcuts by WeightWatchers 
Makes 4 servings
Photo credit: MrsDash.com

Ingredientsfish tacos

1 pound firm white fish, cut into inch-thick chunks
1/4 cup mayonnaise
1/2 cup cornmeal
1 tsp lime juice
1/4 tsp each of garlic powder, chili powder, Old Bay seasoning, salt and pepper

Method

Preheat oven to 425º. Coat baking sheet with non-stick cooking spray. 

Mix mayonnaise, spices and lime juice together. Roll pieces of fish in mayonnaise mixture until evenly coated. 

Spread out cornmeal in a shallow dish. Gently press pieces of fish into cornmeal until covered. Place on prepared baking sheet and lightly coat with cooking spray. 

Bake 10 minutes or until browned.

Serve with all your favourite taco toppings, like sliced avocado and pico de gallo!

Orange & Maple-Glazed Pork Tenderloin

Looneyspoons Cookbook
serves 4 to 6

IngredientsLooneyspoons

1 1/2 lbs. pork tenderloin
1/2 cup pure maple syrup (I used sugar free)
2 Tbsp each reduced sodium soy sauce and ketchup
1 Tbsp Dijon mustard
2 tsp grated orange zest
1 1/2 tsp each curry powder and ground coriander
2 tsp minced garlic
1 tsp Worcestershire sauce

Method

Trim pork of all visible fat.  Put pork tenderloins in large, heavy-duty ziplock bag. 

Whisk together all remaining ingredients in a medium bowl.  Pour marinade over pork and seal bag.  Turn bag several times to coat pork evenly.  Marinate in refrigerator for 1 hour or overnight. 

At this point, you can either cook in the oven or BBQ. If in the oven  – place pork and marinade to a small roasting pan or baking dish.  Roast, uncovered, at 350 degrees for 40 minutes.  Pork should be slightly pink in the middle. If on the BBQ – cook on high heat for 20-25 minutes until done. 

Let pork stand for 5 minutes before slicing.  Slice thinly. 

In a small saucepan boil extra marinade into a reduction.  Pour over pork and serve with fresh veggies.

Fresh Asparagus Tart

Recipe & Photo credit:  Canadian Living Magazine
Serves 8 (or more)

This is simple to make and stunning to look at.  This spring tart offers a vegetarian option for a picnic, appetizer or even brunch!

Ingredients

asapargus tart2 bunches (1 lb each) thin asparagus, trimmed
1 pkg all-butter puff pastry, thawed (usually package includes 2 sheets of pastry)
2 Tbsp Dijon mustard
1½ cups shredded Gruyère cheese
½ tsp coarsely cracked pepper
1 egg
1 Tbsp milk

Method 

Line 2 rimless baking sheets with parchment paper or grease. Set aside. 

In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.

Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border.

Arrange asparagus, side by side and alternating ends, on mustard; top with cheese and pepper. 

In a small bowl, beat egg with milk; lightly brush over pastry border.

Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.)

Cut each into 6 to 8 pieces; serve warm or cool.

 

Goat Cheese & Wild Mushroom Flatbread

Photo & Recipe from Domestic Superhero
Makes 2 flatbreads

IngredientsMushroom-and-Goat-Cheese-Flatbread-with-Balsamic-Glaze_thumb

2 large Naan slices, whole
8 oz cremini mushrooms, sliced thinly (or any combination of mushrooms)
1/2 yellow onion, thinly sliced
1/2 tbsp butter
2 oz crumbled goat cheese

Optional glaze:

1/2 cup balsamic vinegar
1 1/2 Tbsp brown sugar
2 tsp dried thyme
1 Tbsp olive oil
salt and pepper

Method

Mix vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Set aside. 

Preheat oven to 400ºF. 

In a large skillet, add butter and melt over medium heat. Sauté mushrooms and onions for 3 minutes, stirring occasionally. Add thyme, salt & pepper, and sauté a few more minutes or until onions are translucent and mushrooms are soft.

Turn off heat and set aside. Brush the tops of the naan with olive oil. Add the mushroom mixture, spreading evenly. Sprinkle goat cheese on top. 

Place flatbreads on a parchment-lined baking sheet and bake for 6-8 minutes, or until cheese is softened.

Keep an eye on it so it doesn’t brown too quickly. Remove from oven, drizzle with balsamic glaze (optional) and serve.

 

Have your fridge full of Rosés all summer long

Rose wine in a Savvy glassAlways have refreshing Rosé wines on hand this summer.  To order additional bottles of your new-found favourite Rosés from this assortment OR to receive a Bouquet of Rosés next month call the Savvy Team at 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose.

The July Bouquet of Rosés will have a completely different selection of hard-to-find wines including:

Aure White Gamay Rosé – Beamsville Bench (Niagara)
Back 10 Cellars Rosé Coloured GlassesTwenty Valley (Niagara)
DiProfio Gamay Rosé Twenty Valley (Niagara)
Palatine Hills Pinot Gris – Niagara-on-the-Lake
Rosehall Run Pixie Sparkling Prince Edward County
Trail Estates Pinot Noir Rosé – Prince Edward County

 

To order the July Bouquet of Rosés, call the Savvy Team on 613-SAVVYCO (728-8926) or order online www.savvycompany.ca/rose

Cheers & Enjoy your summer!

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Clink & Drink Pink! The Rosé Report

Posted by Bethany

Friday, May 20th, 2016
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Anyone else feeling like they’ve had enough of Sprinter (spring + winter) yet? It was a chilly start to the season, but at long last the flowers are in bloom. And we have the best ones picked out just for you: back again for a third year, we are delivering to you a Bouquet of Rosés!bouquet-of-roses

These blushing beauties are all set for spring or summer sipping, whether it’s out in the garden, on the deck or brunching with friends.

Our Savvy Sommeliers have offered up their tasting notes along with some pairing tips and recipes to help you enjoy each wine to its fullest:


– Devil’s Wishbone Pinot Gris Rosé 
– stunning!
– Casa-Dea Estates Rosé – Memories of Lily of the Valley (the official flower of May!)
– Creekside Estates Rosé – perfect for a picnic
– Good Earth Food & Wine Rosé – spring time in a glass!
– Huff Estates Cuvée Janine – A pretty sparkling wine perfect for your next grand affair
– Tawse Growers Blend Rosé – a classic crisp Rosé you’d think its from France

 

Each Bouquet of Rosés is EXTRA special.  None of the wines are available at the LCBO. If you would like to order additional bottles or other hard-to-find Ontario wines (we do craft beers too!), call the Savvy Team at 613-SAVVYCO (613-728-8926) or cheers@savvycompany.ca

 

 

In this Bouquet of Rosés you will find…

~ Tasting notes by Savvy Sommelier, Bethany Harpur ~

 

Casa Dea Cabernet Franc RoseCasa-Dea Estates Winery Cabernet Franc Rosé VQA 2015

$15.95
Prince Edward County

Care for a round of bocce? If you’re travelling to The County this spring, stop by Casa-Dea and try out this Italian version of lawn bowling on a hand-crafted pitch right beside the vineyards. Made even better with a cool glass of winemaker Paul Battilana’s Rosé.

Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches and lily of the valley, with subtle hints of fresh herbs. Silky texture balanced out with measured acidity and a lengthy finish.

Suggested Food Pairing: Try with Baked Brie & Strawberry Mint Topping – recipe to follow

 

Creekside Cabernet Rose 2014Creekside Estate Winery Cabernet Rosé VQA 2015

$14.95
Beamsville Bench (aka Niagara Escarpment)

Made from 100% Cabernet Sauvignon that was left on the skins for three days before being pressed, this patio pleaser is big, bursting with fruit and ready to enjoy while you kick back and watch the hummingbirds. (Careful though, with a rosé this pink, the hummingbirds might think it’s for them!).

Savvy Sommelier Tasting Notes: Deep blush bordering on red ruby; complex aromas of red currant, cranberry and Twizzlers (yes! That is what our Sommeliers remarked during the tasting panel). Smooth texture with enough oomph and suggestion of tannin to have staying power; finishes dry, with subtle notes of tart strawberries.

Suggested Food Pairing: This is definitely a wine that would be lovely served with roasted duck, turkey or BBQed chicken. As having a turkey feast is not that typical in the heat of the summer, Savvy Sommelier Debbie shares her Mom’s recipe for Turkey Balls to serve as an appetizers, in a picnic or just to have in the freezer on hand for a quick meal.

 

Devil’s Wishbone Winery Pinot Gris Rosé VQA 2015 original_227656-devils-wishbone-winery-pinot-gris-rose-2015-bottle-1461510859

Savvy Special: $19 (reg $22)
Prince Edward County

Look at a map of The County & you’ll see the distinctive wishbone shape where the Bay of Quinte and Adolphus Reach meet at Picton. The “devil” part of this winery’s name comes from the poor soil quality in the area, where early settlers found it nearly impossible to grow anything. Winery owner Paul Gallagher researched that the clay and limestone mixed soil is perfect for growing vines.

Savvy Sommelier Tasting Notes: A colour that reminded all of our Sommeliers of a Ballerina-tutu (!) with an airy nose of fuzzy peaches, wild strawberries and maple sap. Slightly off-dry and juicy with a pleasant, late-spring feel. Absolutely delicious!

Suggested Food Pairing: This wine has a hint of sweetness that will sing alongside a Caramelized Onion Tart like the recipe on the following pages

 


The Good Earth Rose 2014Good Earth Food & Wine Company The Good Wine Rosé VQA 2015

$17.95
Twenty Valley (Niagara)

You’ll know you’ve found the right place when you see the giant fork standing among the vines at Good Earth. And it may not even be big enough, if you want to try everything: enjoy a meal at the bistro amongst the vineyard or take part in a cooking class – life is good!

Savvy Sommelier Tasting Notes: This delicate, petal-soft wine is spring & summer in a glass. The rose water aromatics bring baklava or Turkish delight to mind, while fresh, sweet red berries and crisp acidity balance out every sip.

Suggested Food Pairing: Serve it up with proscuitto-wrapped melon bites or the Grilled Watermelon and Shrimp Salad (recipe follows)

 

Cuvee JanineHuff Estates ‘Cuvee Janine’ 2011 Sparkling Rosé

Savvy Special: $25 (reg $30)
Prince Edward County

Huff Estates not only offers a spectacular range of wines, but is also home to the Oeno Gallery, a showcase of intriguing works from local and international artists. Mark my words, the outdoor sculpture garden will amaze you.

Savvy Sommelier Tasting Notes: Named for winery owner Lanny Huff’s daughter, this 100% Pinot Noir-based sparkler shines with a glowing peach hue; on the nose, pink grapefruit, brioche and tangerine. Mineral-driven, almost smoky, with crisp acidity, a fine mousse and delicate fruit with notes of rhubarb. Elegant celebration wine, in a classic méthode traditionelle style (winespeak: made using the same technique for making French Champagne where the 2nd fermentation takes place in the bottle until ready).

Suggested Food Pairing: Brunch! Think smoked salmon, eggs Benedict, waffles with raspberry coulis. Also a great match with sushi.

 

Tawse 2013 Growers Blend RoseTawse Winery Grower’s Blend  Rosé VQA 2015

Savvy Special: $18.95  (reg $19.95)
Twenty Valley (aka Niagara Escarpment)

Every year, the vineyards on the lower slopes of the Niagara Escarpment come alive with song with the Summer Solstice Concert at Tawse.

Savvy Sommelier Tasting Notes: Candy-apple and grapefruit ruby red, with earthy scents of rhubarb and tinned mandarins. This is a full-bodied wine with lots of character and superbly food-friendly.

Suggested Food Pairing: Think salty and savoury: how about charcuterie and cheese plate featuring Cows Creamery Appletree Smoked Cheddar from our Savvy Cool Curds artisan cheese-o-month-club. This wine will also be delicious with BBQed chicken, pulled pork or ribs.

 

 

~ Rosé Recipe Box ~

Spring & Summer time favorites enjoy with your Bouquet of Rosés

 

Baked Brie with Strawberry Mint Topping

The Complete Canadian Living Cookbook
Makes 10 to 15 servings
Photo credit: DairySpot.com

Baked Brie with strawberry toppingIngredients

1 round (8oz/250g) Brie cheese
1/2 cup (125mL) chopped strawberries
2 Tbsp (30 mL) white wine (rosé would be best!)
1 Tbsp (15 mL) chopped fresh mint
1 Tbsp (15 mL) chopped & roasted nuts – for garnish (optional) 

Method

In bowl, combine strawberries, wine and mint. (Make-ahead tip: cover and refrigerate for up to 8 hours.)

Place Brie on baking sheet; spread with topping.

Bake in 350ºF (180ºC) oven for 5 to 10 minutes or until cheese is softened.

To garnish, sprinkle with nuts (optional)

Serve with warm, sliced baguette or crackers.

 

Caramelized Onion Tart

From Smitten Kitchen, smittenkitchen.com
Makes 10 servings 

Ingredients

Caramelized onion tart1 deep dish pie shell (store-bought, or make your own)
1 1/2 pounds yellow onions (about 4 medium), halved and thinly sliced
1 Tbsp butter
1 Tbsp olive oil
Scant ½ tsp table salt
Pinch sugar
1 cup low-sodium beef, veal or mushroom stock/broth
2 tsp cognac, brandy or vermouth (optional)
Freshly ground black pepper
½ cup grated Gruyere, Comte or Swiss cheese
1 large egg
½ cup heavy cream (half-and-half and milk work too, but cream tastes best)

Method

Melt the butter and olive oil together in a large skillet over medium heat. Add the onions to the pan, toss them gently with the butter and oil, reduce heat to medium-low and cover. Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar and sauté without the lid for about 10 to 15 minutes, until the onions are fully caramelized and have taken on a deep golden colour.

Pour in cognac, if using it, and the stock, then turn the heat all the way up and scrape up any brown bits stuck to the pan. Simmer the mixture until the broth nearly completely disappears, about 5 to 10 minutes. Adjust the salt, if needed, and season with freshly ground black pepper. Let cool until lukewarm.

You can hasten this process by spreading the onions out on a plate in the fridge, or even faster, in the freezer. In a medium bowl, beat the egg and cream together. Gently stir in the lukewarm onions into the custard.

Heat oven to 400 degrees.

Fill prepared tart shell with onion-egg mixture. Ideally, this will bring your filling level to 1/4-inch from the top, however, variances in shells, pans, pan sizes and even onion volume might lead you to have a lower fill line. You can beat another egg with cream together and pour it in until it reaches that 1/4-inch-from-top line if you wish.

Sprinkle cheese over custard and bake 25 to 30 minutes, or until a sharp knife inserted into the filling and turned slightly releases no wet egg mixture. Serve hot or warm, with a big green salad.

Grilled Watermelon and Shrimp Salad

From Savoury Image
Serves 4

Ingredients

May report - watermelon salad1 small watermelon, skin removed, cut into 1-inch thick wheels
¼ cup olive oil
2 Tbsp  olive oil for grilling
1 cucumber, sliced to 1/4-inch rounds (refrigerate to keep cold)
½ cup chopped fresh mint leaves
¼ cup lime juice
2 tsp salt
12-20 large shrimp or prawns, peeled and deveined
¼ cup pumpkin seeds, toasted

Method

Preheat BBQ or grill pan to high.

Brush the watermelon lightly with olive oil to prevent sticking. Lay the slices directly on the grill racks and grill for 2 to 3 minutes. The slices should be easily lifted from the grill. Turn them over and grill on the other side for 2 to 3 minutes. Lightly salt then remove them from the grill and cut into 1 inch sized chunks.

In a large bowl gently toss the warm watermelon with the cold cucumber, mint, lime juice and salt and the 1/4 cup olive oil.

Lightly brush the shrimp with olive oil and grill for 30 seconds per side or until they turn pink or red. Divide the salad between 4 serving plates, top with the shrimp and sprinkle with pumpkin seeds.

 

Turkey Meatballs with Creamy Lemon Pasta

Original recipe & photo credits: Jessica Alba
www.marthastewart.com

Ingredients

Turkey meatballs2 lbs ground turkey
1 cup bread crumbs (Japanese Panko crumbs are ideal)
1/4 cup carrots, shredded
1/4 cup onion, shredded
1/4 cup zucchini, shredded large eggs
2 Tbsp Italian seasoning
1 Tbsp sea salt
2 Tbsp olive oil
¾ cup low sodium chicken stock
Your favorite pasta
1/3 to ½ cup goat cheese to
½ of white or rosé wine
Zest & Juice of 1 lemon 

Method

 In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Add ½ cup chicken broth, cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

In a separate pot, cook your favorite pasta. Once al dante, drain the water & place pasta back into the pot on low heat.  Crumble in goat cheese & stir until melted.  To help the melting, add white wine periodically until a creamy consistency similar to cream sauce that coats the pasta.

To finish the sauce, squeeze the juice of one lemon into the sauce, toss in zest & gently stir.  Plate with a mound of pasta topped with turkey meatballs. 

 

Have your fridge full of Rosé wines all summer long…

Always have refreshing Rosé wines on hand this summer.  To order additional bottles of your new found favorite Rosés from this assortment OR to receive a Bouquet of Rosés next month, by calling the Savvy Team on 613-SAVVYCO (728-8926) or order online at www.savvycompany.ca/rose.

The June Bouquet of Rosés will have a completely different selection of hard-to-find Rosé wines including:

Château des Charmes Sparkling Rosé, Niagara-on-the-Lake
Château des Charmes Cuvée André Rosé, Niagara-on-the-Lake
Kacaba Vineyard Rebecca Rosé, Beamsville Bench (Niagara Escarpment)
Pondview Estates Cabernet Franc Rosé, Niagara-on-the-Lake
Redstone Estate Rosé, Beamsville Bench (Niagara Escarpment)
Traynor Family Winery & Vineyard Rosé, Prince Edward County

To order the June Bouquet of Rosés, call the Savvy Team on 613-SAVVYCO (728-8926) or online at www.savvycompany.ca/rose 

Cheers & Enjoy your summer!

 

 

 

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The summer heat wave is coming!

Posted by Debbie

Monday, May 9th, 2016
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It’s that time of year again…time to Clink & Drink Pink! With the longer days, tulips bursting & the temperature rising, all the signs are that summer is around the corner. And we can’t wait!

Rose wine in a Savvy glassTo jump start the summer sipping season, make room in your fridge for another sign of summer – Rosé wines. Refreshing, dry, crisp & delicious, there is a Rosé wines for absolutely everyone.

You may have noticed at your local LCBO that the store shelves have ‘changed’ colour. More shades of pink are now available. With so many to choose from, where do you start?

Enter in stage right: Bouquet of Rosés. It’s our new & improved Savvy Sommelier service this summer – a different assortment of Rosés wines each month – all are made in Ontario and you won’t find them at the LCBO. Why? These wines are made in small batches and frankly, they are so good that the winery sells out of them – quickly.

Our Sommeliers started thinking about summer in the middle of the freezing cold. We have been chatting with winemakers about their Rosé wines and as soon as they are ready, cases have been set aside for us to feature in our Bouquet of Rosés.

Every month is different!

Our Sommeliers have tasted and tested all of the Rosés and have picked the best of the crop. Every month we are offering a different assortment of wines for you to enjoy. New this year, we are offering 2 sizes of ‘Bouquets’ – a small one (contains 6 different bottles of Rose wines) and a large bouquet (2 bottles of each of the 6 featured Roses.) You can order month by month or auto-magically have a bouquet delivered each month all summer long. Yup, its PINK MAGIC!

What to serve with Rose wines?

A few suggestions our Sommeliers blurted without hesitation when the question was asked:  a book, a sunset, picnic lunch, grilled shrimp, strawberry spinach salad, BBQed burgers…even pork chops.  How’s that for anything goes!

As you can see, pretty much any summer time favorite food can go with Rosés wine. Even a thick BBQed steak – try it!

Summertime reading

To give you even greater enjoyment of this year’s crop of Rosé wines – with every monthly bouquet, we will publish “The Rosé Report”. May sound formal for a not-so-formal drink, yet it is full of our Savvy Sommeliers’ tasting notes, tidbits about the featured winery & winemaker and best of all…our favorite summertime recipes for you to try when you have a bottle of Rosé chilling in your fridge.

For starters, here is one of Debbie’s favorite – Watermelon & Black Olive Salad. Serve as a salad or as a different twist on skewers, this is delicious with any Rosé wine – from light to medium bodied, from pale pink or almost red.  Here’s to summer! I’ll drink to that!

 

Watermelon Black Olive Salad

From Savvy Sommelier Debbie’s kitchen
Serves many

Ingredients

Watermelon & olive salad4 cups seedless watermelon cut in ½ inch cubes
1/3 cup chopped black olives
1/3 cup chopped green onions

For Vinaigrette

1 Tbsp garam marsala (An East Indian spice mixture that generally includes coriander seed, black pepper, cumin, cardamom, tumeric, nutmeg, cloves & cinnamon.  Purchase a package of this spice mixture at an Indian grocery store).
1 tsp sugar
1 tsp salt
½ tsp freshly ground black pepper
2 Tbsp rice vinegar
¼ cup olive oil

Method

Place cubed watermelon, olives & onions in a large salad bowl & set aside.

Mix together all ingredients for vinaigrette.  Gently toss vinaigrette to cover watermelon mixture

Chill until ready to serve.

This can be enjoyed as a salad or thread watermelon cubes on a skewer with black olives and pour vinaigrette over top and serve as a kebab.  Refreshing with a crunch and a zing!

 

Get it before it’s gone!

May’s Bouquet of Rosés is only available to order until Sunday May 15th. Place your order with us – call us on 613-SAVVYCO (728-8926) or order online – and we’ll deliver your Bouquet of Roses to your home, office, even cottage…and shipping is FREE.

Click & pick a small or large bouquet…then kick back on your lawn chair to enjoy the summer!

It’s time to Clink & Drink Pink!

 

 

 

 

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Clink & Drink Pink with Rosé wines from Vieni, Vineland & Greenlane

Posted by Debbie

Monday, August 24th, 2015
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As Summer rolls along you’ve still got lots of time to enjoy Rosé wines from across Ontario and we have made it easy for you with a bouquet of One Dozen Rosés…wines that is. Each month this summer we are offering a different assorted case of Rosé wines for you to sample & enjoy, along with recipes to enjoy with the different wines .

dozenroses_180pxWatch this spot for weekly updates to our Rosé Report.  Our Savvy Sommeliers take the guess work out of what taste is bottled up in each pretty pink bottle. Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés as well as great recipes that we feature to help make your summer wining & dining easy.

Keep calm & carry on with summer! Order One Dozen Rosé now >>

 

Featuring Rosé wines from
Vieni, Vineland & Greeenlane…

 

Vieni Momenti Rose SparklingVieni Estates Momenti Rosé Extra Dry

$16.95
20 Valley (Niagara)

Sommeliers Tasting Notes: If this wine could speak, it would say “let’s party!”. Bright cream soda like colour, crisp with tastes of cherry & cranberry wrapped up with a whiff of fresh bread. The refreshing acidity is delicious, while the mousse & fine bubbles make this a great crowd pleasing wine.

Food Pairing Suggestions: Here is a fun (not to mention eye catching) hors d’oeuvre to serve at your next party – Bacon Wrapped Jalapeno Poppers. If you are not a fan of jalapenos, try bacon wrapped scallops or put out a charcuterie plate with this bubbly.


Vieni Alleria Rose WineVieni Alleria VQA 2012

$13.95
20 Valley, Niagara

Sommeliers Tasting Notes: An interesting blend of Riesling & Pinot Noir, this light salmon wine has subtle floral notes with a dash of white pepper. With your first sip, you’ll remark on the vibrancy of acidity that will either quench your thirst or smooth out when you enjoy with food.

Food Pairing Suggestions: This is definitely a picnic wine. Easy drinking, especially perfect for those who are white wine lovers, this wine would be delicious with hummus, tabbouleh, green salads or smoked salmon. Simply, chill, sip & enjoy.

 

Greenlane roseGreenlane Rosé 2013

$15.95
Beamsville Bench, Niagara

Sommeliers Tasting Notes: Summertime in a glass! Refreshing notes of strawberry & rhubarb…but not tart. This wine is dry, crisp with a light sweetness. Smooth custard like mouthfeel, it is a delicious & well balanced wine.

Food Pairing Suggestions: when pairing with food, it is good to accentuate the dominant flavour – in this case rhubarb. Make your favorite rhubarb dish like the Rhubarb Salad we have in the Rosé Recipe Box on the following pages. If you’d rather accentuate the strawberry taste then serve with the Perch with Strawberry Salsa.

 

Vineland Rose The Game Changer 2014Vineland Estates The Game Changer VQA 2014

$16.95
Vineland, Niagara

Sommeliers Tasting Notes: A blend of 80% Cabernet Franc with 20% Cabernet Sauvignon this pretty salmon colour has bright refreshing acidity, floral & berry aromas that continue into the taste. There’s a base of minerality that makes this medium bodied rosé so delicious. Imagine the remarkable red wine that could be created if they took the same grapes and let them sit on the skins long (with the juice).

Food Pairing Suggestions: Our friend Chef Brad Long shares in our Rosé Recipe Box his Fast Poaching Lil Fish recipe which would hit top marks with this wine. If fish is not your forte, then try with light dishes like prosciutto & asparagus, lemon roasted chicken, corn chowder…or a summer salad.

 

~ Recipes to enjoy with your One Dozen Rosés ~


With Vieni Momenti Sparkling Dry Rosé…

Bacon Wrapped Jalapeño Poppers

Bacon Wrapped Jalapeno PoppersFrom Ontario Culinary Tourism Association
Serves 10

Take your patio party up a notch with these homemade jalapeño poppers. They make excellent party food and are a fun way to spice up mood at your next soiree (see image at right, photo credit: OCTA)

“Spicy, cheesey AND wrapped in bacon? Has there ever been a more perfect food? If you’re feeling particularly industrious, pop these on the grill and flip them every couple minutes. They need to be watched in the oven though, as the cheese can be particularly mischievous! One last tip? Make twice as many as you think you’ll need. Trust me.”

Ingredients

12 jalapeño peppers
½ cup cheeses of choice – try half cheddar, half chevre mix
12 slices bacon

Method

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Cut each jalapeño in half-length wise. Remove seeds and ribs, but leave on the stems. Be careful not to rub your eyes! (a rookie mistake!).

Mix cheeses together in a bowl until evenly blended.

Fill each jalapeño half with the cheese mixture — like a little pepper boat.

Gently wrap each stuffed pepper half with a half slice of bacon. You may need to secure it with a tooth pick if the slice of bacon is too short.

Arrange bacon-wrapped peppers on the prepared baking sheet. Bake in the preheated oven until bacon is crispy, about 15 minutes.

 

With Vineland The Game Changer…

Fast Poaching Lil’ Fish

Fast poaching lil FishFrom Chef Brad Long
Serves 4

Chef Brad Long is recognized as one of the top chefs in Canada. His talents are highly acclaimed by some of the country’s toughest food critics – VQA Restaurant Awards of Excellence and Globe and Mail Top 10 restaurants of the year.

Currently Long is chef and owner of Café Belong and Belong Catering. He is a Co-host of the Food Network Canada smash hit Restaurant Makeover and is currently in post-production of a new provocative food documentary.

Ingredients

3 lbs trout filets, skin on
1L water
1 onion, chopped
1 clove garlic
1 lemon, cut into four
3 bay leaves
1 sprig of thyme
2 ribs celery (optional)
½ bulb fennel, chopped (optional)

Method

Begin by removing any remaining pin bones left in your fish filets. Tweezers work best for this job.

Portion your trout in even, one per person pieces. Lay trout skin side down in a greased square sided pan, do not pile or overlap. Set aside.

Preheat oven to 350F.

Place water, onion, garlic, lemon, bay, thyme and celery/fennel, if using, in a stock pot. Bring it to a boil. Once boiled, salt generously. It should taste like a slightly too salty soup.

Reheat (or cool) liquid to 175F – use a thermometer. Once it reaches the correct temperature pour over fish filets until all pieces are covered.

Place pan in preheated oven and bake for 4-7 minutes. For a medium rare fish cook it less time. For a well done piece of fish, use the full 7 minutes.

To serve, gently lift the portion of fish from the broth with a wide, flexible fish spatula. Briefly drain on a clean cloth and then onto the plate.

With Greenlane Rosé

Rhubarb & Radish Salad

From Ontario Culinary Tourism Association
Serves 4

Think you know your rhubarbs? Hothouse-grown rhubarb is light pink and often has these unmistakable, almost florescent yellow leaves. Field-grown, which will appear in a couple weeks, is a more vibrant red color. Both are equally delicious, so get yourself to market now!

Rhubarb radish saladIngredients

1 bunch radishes, cut into matchsticks or thin rounds
2 large rhubarb stalks, cut into matchsticks or ribbons
1 shallot, very thinly sliced
1 cup mint leaves
½ tsp finely grated lemon zest
1½ tsp fresh lemon juice or apple cider vinegar
¾ tsp honey
¾ tsp Dijon mustard
2 Tbsp olive oil

Method

Whisk lemon zest, lemon juice, honey, and mustard in a large bowl to blend. Whisking constantly, gradually add oil and whisk until emulsified. Season with salt and pepper.

Add radishes, rhubarb, shallot, and mint to bowl and toss to coat.

Taste and season with salt and pepper.

 

Clink & Drink Pink all summer long!

Have refreshing Rosé wines in your fridge while the summer sun shines. To order additional bottles of your new found favorite Rosés from this assortment calling Savvy Team on 613-SAVVYCO (728-8926). OR, continue to receive One Dozen Rosés in September – a completely new selection of hard-to-find Rosé wines. To order, call us or visit www.savvycompany.ca/rose.

Here is a sneak peak of the wines that will be in September’s bouquet:

-Château des Charmes Rosé VQA 2014, Niagara-on-the-Lake
-Good Earth Winery Rosé VQA 2014, Beamsville Bench (Niagara)
-Megalomaniac Pink Slip Rosé VQA 2014, Beamsville
-Rosehall Run One Rosé VQA 2014, Prince Edward County
-Rosehall Run Pixie Sparkling, Prince Edward County
Trail Estates Rosé, VQA 2014, Prince Edward County

-…and a few other bottles.

Order your One Dozen Rosé at
www.savvycompany.ca/rose

 

 

 

 

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Clink & Drink Pink with Rosé wines from Creekside, Rosewood & Sue-Ann Staff

Posted by Debbie

Monday, July 27th, 2015
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Why not stock up on Rosé wines for the August Long weekend? What better way to celebrate summer in all its sunny glory than toast with a glass of pink in hand.  Our One Dozen Rosés is back with a different assorted case of Rosé wine each month this summer &  you can read all about each bottle that you will receive when you place your order.  We make buying Rosé wine so easy, just click & sip!

One Dozen Roses - Savvy CompanyWith each entry in our Rosé Report, our Savvy Sommeliers  take the guess work out of what taste is bottled up in each pretty pink bottle.

Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some of the Ontario Rosés that are awaiting to be enjoyed when you open your One Dozen Rosés as well as great recipes that we feature to help make your summer wining & dining easy.

Bring on summer! Order One Dozen Rosé now >>

 

 

Featuring Rosé wines from
Creekside, Rosewood & Sue-Ann Staff wineries…


Creekside Cabernet Rose 2014Creekside Estates Cabernet Rosé VQA 2014

$14.95
Beamsville Bench (Niagara Escarpment)

Another great winery to visit when you take a summer getaway to wine country. Not only do they make lots of great wines, but their patio overlooking the vineyard is also worth stopping for.

Savvy Sommelier Tasting Notes: Bright neon pink in colour with gorgeous aromas of wild strawberries, flowers& green apple that follows into the taste. This crowd-pleasing wine is juicy yet dry. Medium bodied and well balanced with refreshing acidity…it is summer in a glass.

Suggested Food Pairing: You can’t go wrong with this wine. The colour, the bouquet & the taste…they all will remind you of summer. This versatile wine can be served chilled on its own or with any of the creations in our Rosé Recipe Box. Be sure to have a batch of the Rosemary & White Bean Dip in the fridge at the cottage just in case you feel the urge coming on to crack open this bottle of wine as the sunsets.

 

 

Rosewood Trois Femmes Rose 2013Rosewood Trois Femmes Rosé VQA 2014

$15.00
Beamsville Bench (Niagara Escarpment)

From the family run winery and Ontario’s first Meadery, this year’s Rosé from Rosewood is 100% Pinot Noir grapes. The wine was made with the skins intact with the juice for 3-5 days then fermented until it reached the fruity flavours and the colour that the winemaker wanted to create.

Savvy Sommelier Tasting Notes: One word will describe this wine: STRAWBERRY. From its colour, the aroma and taste, this wine has the wonderful summery taste of fresh strawberries. “It has the zippiness of rhubarb too”, commented Savvy Sommelier Debbie during the Savvy Team tasting of 40+ Rosé wines. A very well-balanced, smooth wine that combines notes of strawberry tastes of watermelon and freshly crushed ripe berries – all things that are iconic about summer.

Suggested Food Pairing: This is a no fuss wine. It would be delicious with anything off the grill, seafood, homemade pizza, charcuterie and light meals. Try something completely different – Beet-zza!

 

Sue Ann Staff Fancy Farm Girl Foxy Pink 2013Sue-Ann Staff Foxy Pink VQA 2013

$17.00
Beamsville Bench (Niagara Escarpment)

This has been an amazing year for our friend Sue-Ann. In April, she decided to finish the chapter of her career where she was making wine at other wineries and focus 100% on her namesake winery – Sue-Ann Staff Estates. And the decision quickly paid off. Her new Fancy Farm Girl wine brand has won label design awards as well as accolades for her wines. This one is the Rosé in her portfolio. Be sure to read the back label to learn more about Sue-Ann’s style – a farm girl who loves to be a diva too!

Savvy Sommelier Tasting Notes: The bright coral pink colour alludes to the style of this wine. Bright vivid aromas of watermelon, strawberry candy, even marshmallows leap from the glass. These aromas continue as you sip on this off-dry wine, then the bright zippy acidity will make your mouth water while prepping your palate for another sip and another.    Enjoy on its own with friends (or not!) or with sushi, tuna, salmon, pizzas, picnics, salads and soooo much more.

Suggested Food Pairing: Keep chilled in your fridge for when friends come over for a spontaneous get together. Call out for sushi or fire up the gill with some salmon steaks or better yet…get fancy with the Grilled Chicken & Strawberries with Balsamic.

 

~ Recipes to enjoy with your One Dozen Rosés ~


With Creekside Cabernet Rosé

Rosemary & White Bean Dip

From Serious Eats
Serves 4 – 6

Ingredients

1 (15 ½ oz) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 tsp freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
¼ cup plus 1 Tbsp extra virgin olive oil, divided
2 tsp finely minced fresh rosemary
Kosher salt and freshly ground black pepper

Method

Place beans, garlic, and lemon juice in the work-bowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.

With motor running, slowly pour 1/4 cup of oil through feed tube. Process until mixture is smooth.

Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Serve with Greek pita wedges or pita crisps.

 

With Rosewood Trois Femmes Rosé

Beet-zza

From Chatelaine Magazine
Serves 4-6

beet-zzaIngredients

1 sheet puff pastry, thawed
1 beaten egg
½ cup very thinly sliced beets
1 tsp olive oil
2 Tbsp crumbled feta
fresh basil to garnish

Method

Unroll puff pastry onto a parchment-lined baking sheet. Use a paring knife to score a ½in. border around pastry square. With a fork, prick holes all over pastry.

Bake at 400°F for 15 min.

Brush egg evenly over pastry. Layer with sliced beets. Brush with olive oil, then sprinkle with feta.

Bake at 400°F in bottom third of oven until golden, 15 to 20 more min.

Sprinkle with fresh basil.

 

With Sue-Ann Staff Foxy Pink

Grilled Chicken & Strawberries with Balsamic Syrup

From Fine Cooking Magazine
Serves 4

Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken, tying the meal together.

Ingredients

Grilled Chicken & Strawberries arugula from Fine Cookingbalsamic vinegar
strawberries
chicken breast cutlets
olive oil
kosher salt
black peppercorns
basil
3 Tbsp balsamic vinegar
20 medium strawberries (unhulled)
4, 5-oz. boneless, skinless chicken breast cutlets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh basil
handful of arugula, as desired

Method

In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.

Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.

Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side.

Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.

 

Clink & Drink Pink all summer long!

Here is a sneak peak of the wines that will be featured in the upcoming months.

In August the One Dozen Rosé will include:

Casa-Dea Cabernet Franc Rosé, VQA 2014, Prince Edward County

Devil’s Wishbone Pinot Gris Rosé VQA 2014, Prince Edward County

Greenlane Rosé VQA 2013, Beamsville Bench (Niagara)

Henry of Pelham Sibiling Rivilary Pink VQA 2014, Beamsville

Vieni Momenti Sparkling Rosé, Beamsville (1 bottle)

Vieni Alleria Rosé VQA 2014, Beamsville (1 bottle)

Vineland Estates ‘The Game Changer’ Rosé VQA 2014, Beamsville

Order your One Dozen Rosé at www.savvycompany.ca/rose

 

 

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

Posted by Amanda

Tuesday, July 7th, 2015
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The temperature is soaring & those lazy days we’ve been dreaming of all winter are now here!  Our One Dozen Rosés is back by popular demand &  you can read all about each bottle that you will receive when you place your order.  We make buying Rosé wine so easy, just click & sip!

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

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

Bring on summer! Order One Dozen Rosé now >>

 

Featuring Rosé wines from
DiProfio Wines & Kacaba Vineyards…


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


Di Profio Gamay Rose 2013
Di Profio Gamay Rosé

$15.70
Twenty Valley  (Beamsville Bench)

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

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

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

Trip Tip: Among The Vines B&B

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

 

Kacaba Rebecca Rose 2014Kacaba Vineyard Rebecca Rosé VQA 2014

$14.95
Beamsville Bench (Niagara Escarpment)

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

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

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

 

~ Recipes to enjoy with your One Dozen Rosés ~

With Di  Profio Gamay Rosé

Chickpea, Barley & Feta Salad

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

Ingredients

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

Method

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

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

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

Toasted Spice Vinaigrette

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

Method

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

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

 

With Kacaba Vineyards Rebecca Rosé

perch with salsa verdePan Seared Perch with Salsa Verde

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

Ingredients

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

Instructions

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

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

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

Enjoy…and Clink & Drink Pink!

 

 

 

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Clink & Drink Pink with Huff Rosé wines

Posted by Debbie

Thursday, June 25th, 2015
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Summer is here and Canada Day is just around the corner! The great weather and the onset of outdoor festivals truly mean that it’s blue-sky & rosé-wine time.  Our One Dozen Rosés is back by popular demand and you can read all about the aromas & tastes of each bottle you will receive in your assorted case of Rosé wine.

One Dozen Roses - Savvy CompanyEach month, our Rosé Report will take the guess work out of what taste awaits in many bottles of rosés.  Watch this space for the full report throughout the summer at www.savvycompany.ca/rose-report.  Each week we will highlight a couple of must try Ontario Rosés that are enjoyed when you open a bottle of our One Dozen Rosés.

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

Bring on summer! Order One Dozen Rosé now >>

 

Featuring Rosé wines from Huff Estates…

Huff’s winemaker Frederic Picard is true to his French roots when making wines at Huff Estates.  Raised amongst the vineyards and wineries in Burgundy France, this man has wine running through his veins.  Both of the selected wines from Huff are great examples of how Frederic lends his winemaking talent (nurtured in France, South Africa & other parts of the world) to craft elegant wines in Prince Edward County. Get your wine glasses ready!

Huff Cuvee-JanineHuff Estates Cuvée Janine Sparkling

$25.00 (regular $30)
Prince Edward County

Savvy Sommelier Tasting Notes: Everything about this wine exudes fun – the colour, the refreshing dry tastes and all of the possibilities for food pairings.  Made with 100% Pinot Noir grapes, the wine is made using the classic French Méthode Champagnoise that is aptly named for the winemaking technique for Champagne. The second fermentation (that creates the bubbles) happens in each individual bottle.

A vibrant cranberry coloured bubbly with a lovely nose of red fruit, a touch of mineral and a hint of sweet citrus (pink grapefruit or blood orange). Very dry and medium bodied, it’s juicy and refreshing with tastes of red cherries, berries and tangy cranberries that play through garnished by a lively touch of white pepper on the finish.

Food Pairing Suggestions:  Put in your fridge for any occasion (we do!) – a beautiful sunset, friends dropping by or why not begin a long weekend with the popping of its cork!  Below we share with you a stunning looking (and delicious) Gorgonzola and Strawberry Canapé that is easy to make. Chill & enjoy every sip of this sparkling wine.

 

Huff Estates Rosé VQA 2013

Huff Rose 2013$19.00
Prince Edward County

This is one of Huff’s signature wines. Rosé lovers clamour for it every year.

Sommeliers Tasting Notes: Lively, this refreshing wine is bone dry with a light pink hue that resembles classic Rosé wines from Tavel, France. In two words: pink grapefruit.  Added to that, light floral notes with citrus (think lime and mandarin) to create a well-crafted refreshing balance. Made with 100% Cabernet Franc grapes grown in The County, there is the regional characteristic minerality & crisp acidity that makes this a class act wine. Now that you’ve been tipped off about this wine, you’ll be on the lookout for it each year. Always a solid wine.

Food Pairing suggestions: Serve chilled on its own to unwind, with sushi or pack for a picnic.  Below we have included the Smoked Salmon Sushi Pizza recipe to make for your next picnic.

 

~ Recipes to enjoy with your Rosés ~

With Cuvée Janine…
Gorgonzola & Strawberry Canapés

From Food & Drink Magazine – Summer 2009 (recipe & photo credits)
Makes 24 canapés

Crisp, golden toasts are ideal for the bold, herb flavour of the Gorgonzola. A fruity and colourful topping of strawberries or grapes makes this an enjoyable fresh canapé, perfect for summer entertaining.

strawberry & gorgonzola canapes from LCBO Food & Drink MagazineIngredients

6 slices bakery white sandwich bread
2 Tbsp (25 mL) unsalted butter, melted
Freshly ground black pepper
6 oz (175 g) Gorgonzola cheese, softened
3 Tbsp (45 mL) whipping cream
2 Tbsp (25 mL) chopped fresh basil
1 tsp (5 mL) chopped fresh thyme
¼ cup (50 mL) chopped toasted walnuts or pecans
12 small strawberries, sliced or 6 each seedless red and green grapes, quartered

Method

Preheat oven to 425°F (220°C).

Trim crusts off bread and cut each slice into 4 squares. Brush with butter and place on baking sheet. Sprinkle with pepper.

Bake for about 10 minutes or until golden. Let cool completely.

Using electric hand mixer, beat Gorgonzola, cream, basil and thyme together until very smooth. Spread evenly on toasts. Sprinkle each with walnuts. Top each toast with strawberry slices or 1 of each grape quarters.

With Huff Rosé…
Smoked Salmon Sushi Pizza

From Bonnie Stern’s Kitchen www.bonniestern.com (recipe & photo credits)
Serves 16 to 25 pieces

Ingredients

sushi pizza2 cups (500 mL) short grain sushi rice
2 ¼ cups (550 mL) cold water
¼ cup (50 mL) seasoned rice vinegar
36 very thin slices English cucumber
¼ lb (125 g) lox or smoked salmon, thinly sliced
2 Tbsp (25 mL) honey mustard or 1 tbsp (15 mL) prepared wasabi
¼ cup (50 mL) light mayo or yogurt
1 sheet toasted nori (about 8×7 inches/20×18 cm)
¼ cup (50 mL) chopped fresh chives or green onions
1 Tbsp (15 mL) toasted sesame seeds 

Method

Rinse rice in several changes of water until water runs clear Drain well. In a medium heavy pot, combine rice and cold water. Allow to rest for 15-30 minutes.

Bring rice to a boil, covered, on medium-high heat. Boil for 1 minute. Reduce heat to low and cook for another 10 minutes. Do not lift lid at any time during cooking and resting.

Transfer rice to large bowl and gently toss with vinegar. If rice tastes perfect, add a bit more vinegar (vinegar taste will dissipate as rice cools). Cover rice with damp towel if not using right away.

Line an 8 inch (1.5 mL) square baking dish with plastic wrap. Arrange cucumber slices, overlapping slightly, on bottom. Arrange smoked salmon slices on top of cucumber. Combine mustard and mayonnaise/yogurt and spread over salmon.

Gently and carefully spread half the sushi rice on top of the salmon. Dip your fingers into a bowl of water and gently pat down the rice. Place square of nori on top of rice. Pat on remaining rice. Cover with plastic wrap and weigh down with several heavy cans of food. Refrigerate for a few hours.

To serve, unwrap and invert onto a square serving platter. Sprinkle with chives and sesame seeds. Cut into small squares.

Watch this spot for more delicious Rosé wines & tasty dishes to accompany them.

 

Enjoy…and Clink & Drink Pink!

 

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