Posts Tagged ‘Lucy Waverman & James Chatto A Matter of Taste Cookbook’

Stunning wines from Stratus Vineyards

Posted by Susan

Tuesday, February 11th, 2014
Share

 

SS stamp lo res

Savvy Selections wine of the month club 
Featuring Stratus Vineyards

– February 2014 –

 

Stratus Vineyards brings together the traditions of winemaking along with the values of innovation and commitment to environmental sustainability. The story of this unique winery caught the attention of our Savvy Sommelier Susan Desjardins who was eager to learn more the winery’s focus on precision design – in both the architectural design and in the vinification. When you visit Stratus – as Susan recently did – you will experience first-hand the importance of the honouring the environment at the winery’s estate, in the vineyard and in the cellar.

Being at the leading edge

The commitment to sustainable practices is noticeable at every turn when you visit Stratus. This winery is intentionally leading edge. On arrival, native plants grace the xeriscape (haven’t heard of this term before? It’s a style of sustainable garden with plants that do not have heavy reliance watering, fertilizer, etc.).

Stratus Vineyard exteriorThe dramatic glass, steel and wood structure sits lightly on the land and is the first building in Canada as well as the first winery in the world to be LEED certified (Leadership in Energy and Environmental Design).  To achieve this first-of-its-kind status, the building that houses the winery, tasting room and cellar is constructed with a high percentage of recycled materials and super-insulation, the orientation of the windows optimize passive solar heat and light and there is a geothermal heating/cooling system. In the cellar, a pump-less wine-flow system assures gentle handling of the wine while the temperature and humidity in the 1000-barrel cellar are intricately managed through the geothermal system. But the genius behind Stratus wines lies with the winemaker: J.L. Groux.

As an aficionado of fine wines and CEO of Teknion, Stratus founder David Feldberg had a clear concept for the winery: “We had a vision to make wines of outstanding quality right in our own backyard in Niagara. We wanted a wonderful environment for people who visited our winery to taste our exceptional wines, so they would have a total experience that was out of this world. And we wanted . . . [everything] to operate in accordance with the most sustainable and environmentally friendly practices possible”. To bring this vision to life, David wooed J.L. who was at the time the winemaker at Hillebrand.  J.L. consulted with David on the winery concept and design, then joined Stratus in 2004 – a year before its official opening. In addition, J.L. brought to Stratus his expertise and passion for the art of assemblage – the synergistic blending of varietal wines to create unique, sophisticated and premium wines.

Taste the Talent

You will taste J.L.’s talent in this month’s Savvy Selections wines. Given the demand for Stratus wines, we are excited to showcase a fine selection from the 2011 vintage. Each wine represents one of the winery’s brands:

In your Savvy Selections you will find:

Stratus Gewürztraminer VQA 2011 – exotic & crisp – a classic Gewürztraminer loaded with aromas & flavour

Wildass Merlot VQA 2011 – ripe, fruity & lip-smackingly good red wine

Tollgate Red VQA 2011 (available only to restaurants) – mellow & earthy yet complex blend 

OPTIONAL WINE: Stratus Icewine Red VQA 2012 – not a typical icewine in so many ways – colour, acidity with savoury not sweet notes. Will create ooohs and aahs when you serve it at the end of a Valentine’s Day dinner. It’s alluring and luscious with a lively fresh finish! Like everything else that Stratus does…it is one-of-a-kind!

The cult following of Stratus wines

With excellent wines as the Savvy Selections, you will taste for yourself the reason why Stratus wines sell quickly.  Periodically their wines will grace the shelves at Vintages….but they sell out quickly. If you would like additional bottles of any of the Savvy Selections wines or other favorite Stratus wines, call on us to arrange a delivery for you. 

Cheers & Enjoy…and Happy Valentine’s Day!

Debbie & Savvy Team

 

Introducing…
Stratus Vineyards

Presented by Accredited Sommelier Susan Desjardins 

JL in Mesquite with Red_lowrezJ.L. (Jean-Laurent) Groux is a native of Loire, France who pursued oenology studies in Burgundy and Bordeaux before ‘touring the world’, stopping in a variety of places, including Niagara, to work in wineries and vineyards. He originally visited a family friend in Niagara in 1981, a time when the growth of the wine industry was just beginning. J.L. returned to Niagara several times, increasingly captivated by the changes he saw occurring.

Eventually, J.L. felt compelled to stay, joining Hillebrand, where he worked as winemaker for 15 years. His experience in Bordeaux was the inspiration behind Hillebrand’s highly sought after Trius Cabernet Sauvignon/Cabernet Franc/Merlot blends. With these wines, his talent for assemblage began to show.

The Artist

Assemblage is the art of creating a unique blend of wine, selected from the best barrels, to deliver the elusive character of the vintage and the vineyards. “David gave me an irresistible opportunity to be in on the ground floor and be involved in the creation of Stratus. And to focus on creating premium wines by taking the art of the blended wine to another level using a wider array of grapes that bring their character to the glass”, explains J.L. Each vintage is unique as reflected in Stratus’ flagship wines: Stratus Red and Stratus White. Once the signature blends have been defined, J.L. turns his attention back to the wines he has sampled to then determine those that will be released as small-batch varietal wines.

Status Vineyard Savvy SelectionsJ.L. marshalls outstanding raw materials to craft his complex, layered wines and he is very clear about the ultimate source of excellent wine: “Le vin se fait dans le vignoble” (the wine makes itself in the vineyard). When acquired, the 62-acre Niagara-on-the-Lake property was focused on growing grapes for yield rather than quality. While a limited number of vines were retained by the Stratus team – providing fruit from some of the oldest vines in Niagara region – all hybrids and many acres of low producing vitis vinifera vines were ripped out to make way for varieties personally selected by J.L. to craft unique Stratus blends.

A total of 11 red and 7 white grape varieties are now grown on 55 acres of the Stratus estate, Bordeaux varieties joined by the less-commonly seen – Viognier, Marsanne, Mourvèdre, Tempranillo, Sangiovese and Tannat. Great attention has been paid to variations in soil and moisture, as well as the microzones (mini-microclimates in the vineyard) to determine where each will flourish on the estate.

Location. Location. Location

Stratus estate is located on the southeastern border of the Niagara Lakeshore sub-appellation where it benefits from some unique properties. The vineyards are far enough away from Lake Ontario that grapes requiring warmer summer temperatures consistently ripen well, yet, still close enough that the ‘lake effect’ protects the vineyard from early fall frosts. The clay loam sits over a limestone bed, is rich in organic matter and drains what limited rainfall occurs, so the Stratus vines reach deep for moisture in the soil, putting down roots that draw the true essence of the vineyard into the ripening grapes.

Recognizing that the site is conducive to prolific growth, J.L. ensures concentration and quality in the fruit through a variety of ‘low-yield’ practices. These include a modified open-trellis system, cluster management and aggressive fruit thinning. And Status commitment to the environment finds its way into the vineyard as well, with farm equipment run on bio-diesel, residue composted for fertilizer, and the vines grown free of herbicides.

The vines are hand trained and trimmed, the fruit hand picked and sorted by Stratus’ small team of vineyard workers. Once pressed, the wine begins its gentle journey through the pump-free and gravity-flow system into steel tanks and/or barrels. J.L. reiterated several times during the interview, “We are patient with our grapes”.

The story of the 2011 vintage

2011 was a difficult vintage. J.L. did not craft any of the Stratus signature red or white blends. The best grapes from the estate were used for varietal wines in the Stratus, Wildass and Tollgate brands – as you will taste with your Savvy Selections.

How does 2013 vintage look?

J.L. explains, “I was concerned about the rain during flowering and a cooler summer. We did some vigorous crop reduction in August and September, but the fall was long and warm, so we were able to begin harvest later and let the reds hang long into November. I am very happy with the results based on initial tasting.”

Be sure to visit Stratus next time you are in Niagara-on-the-Lake…the experience at the winery is like no other!

Cheers & Enjoy your Savvy Selections!

 

~ SAVVY SOMMELIER TASTING NOTES ~

Stratus Gewürztraminer 2011 VQA, $32.00

Stratus Vineyards Gwertztraminer postGreat care is taken in the vineyard to ripen to a higher sugar level that results is subtle aromas, then the wine is aged sur lie (winespeak: remains in contact with the yeast) in well-seasoned barrels. “The complex aromas of this wine really evolve in the bottle”, explains J.L.

Savvy Sommelier Tasting Notes: Beautifully crafted and proffering tantalizing rose petal aromas, notes of tropical fruit, melon and exotic spice, this is a dry, spicy, juicy medium-bodied wine. The palate is silky with a touch of warmth, the rich, ripe tropical fruit complemented by clean, fresh acidity that flows through the long, cleansing finish. Absolutely lovely!

Suggested Food Pairing:  Classic matches are spicy Asian foods Phad Thai or curries. Susan suggests to enjoy with the roast chicken – with a twist.


Wildass Merlot 2011 VQA, $27.95

The fruit for this wine reflect the warm summer months of the vintage – full ripeness with concentrated sugar and displaying good tannins and acidity. This Merlot was aged 2 years in oak and is a blend of wines from the fruit of original and more recently planted vines.

Savvy Sommelier Tasting Notes: Ripe fruit, sweet spice and hints of smoke waft from the glass of this attractive Merlot. Dry, medium bodied, it’s complex, with oodles of black cherry, black berry and plum notes, spice, vanilla and white pepper mingling with a touch of dried herbs. There’s underlying structure for balance and cellaring, well-integrated oak, and juicy acidity for verve at the finish.

Suggested Food Pairing:  Lamb or other roast meats will be a fine match. Susan selected a Lamb Shoulder recipe she enjoyed at a Tinhorn Creek winery on a recent BC wine tour.

Cellaring:  This wine will cellar a further 3-5 years. 


Tollgate Red 2011 VQA, $26.00

This blend is a unique assemblage of separately vinified and aged Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Syrah and Malbec – all grown on Stratus estate. Aged 12 months in barrel, it is designed to be paired with food.

Savvy Sommelier Tasting Notes:  Here’s a wonderful red blend that offers intriguing aromas of woodsmoke, cherry/berry, earth and mineral. It’s dry, yet mellow on the palate, offering dark fruit, dried fruit, rich, toasty oak and notions of five spice and dried fruit. Subtly structured, it displays great balance, depth and impact, with a long, full finish.

Suggested Food Pairing:  Sip away, or serve with veal chops with a mushroom sauce.

Cellaring: Ready now, it will cellar 3-5 years.

Curious about the Stratus names?

The name Stratus is inspired by a high-atmosphere cloud, as represented on the premium label.

Wildass
is the second tier label, is a bit irreverent – as the back label says “full of personality and best enjoyed with friends”.

Tollgate
is the restaurant brand, was named for a tollgate historically operated near the winery’s property.

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

With Stratus Gewürztraminer…

Classic Roast Chicken with a Twist

A Matter of Taste Cookbook by Lucy Waverman & James Chatto
Serves 4

Ingredients

2 Tbsp butter, melted (or olive oil)
4 lb. chicken, butterflied
1 Tbsp chopped tarragon
1 tsp grated lemon rind
2 tsp kosher salt
3 tsp cracked black pepper

Gravy

2 C. chicken stock
21 tsp tomato paste
Salt & freshly ground pepper to taste
½ tsp chopped tarragon
2 Tbsp butter, diced

Method

Preheat oven to 400F and brush melted butter (or oil) over chicken skin.

Season both sides of chicken with tarragon, lemon zest, salt & pepper then lay chicken on a rack in a roasting pan, skin side up.

Bake for 1 – 1 ½ hours, or until skin is crisp and juices run clear. Transfer chicken to carving board to rest 10 minutes while you make the gravy.

Remove all fat from roasting pan. Add stock, tomato paste & tarragon to pan, scraping up any bits from bottom of pan.

Bring gravy to boil over medium heat & boil for 3-4 minutes, or until slightly thickened. Remove from heat & stir in butter until absorbed.

Season with salt & pepper to taste. Cut chicken into 4 pieces & serve with gravy, roast baby potatoes & asparagus. 

 

With Wildass Merlot

Slow Roasted Lamb Shoulder

From the kitchen at Miradoro Restaurant at Tinhorn Creek Winery located in British Columbia
Serves 6

Ingredients

1 large bone-in lamb shoulder
1 tin anchovies
3 cloves garlic
1 bunch fresh flat-leaf parsley
½ C grainy mustard
½ C extra virgin olive oil

Method

In a blender, purée anchovies, garlic, parsley, mustard and oil.

Season lamb with the mixture, rubbing it all over. Place in a baking dish & cover with foil then bake 3-5 hours at 225F, or until the meat falls off the bone.

Serve with roasted root vegetables.

 

With Tollgate Red…

Roasted Veal Chops with Mushroom Sauce & Truffle Oil

A Matter of Taste Cookbook by Lucy Waverman & James Chatto
Serves 2
WOW your Valentine’s sweetie with this recipe!

Ingredients

1 Tbsp olive oil
2 French-cut Veal chops (about 1 ½” thick)
Salt & freshly ground pepper

Mushroom Sauce

2 Tbsp olive oil
6 oz wild mushrooms, trimmed & sliced
1 Tsp finely chopped garlic
¼ C mushroom or beef stock
½ tsp truffle oil

Garnish

½ C olive oil
12 fresh sage leaves

 

Method

Preheat oven to 450F. Heal oil in a skillet over medium-high heat. Season veal with salt & pepper.

Cook chops for about 2 minutes per side, or until browned then transfer to a metal baking dish & bake for 8-12 minutes, or until just pink.

To prepare mushroom sauce (while veal is cooking), heat 2 Tbsp olive oil in a skillet over medium-high heat. Add mushrooms & sauté for about 3 minutes, or until limp. Add garlic & sauté for 1 minute longer. Add stock & bring to a boil. Drizzle with truffle oil

Heat oil for garnish in a small skillet over high heat. Add sage leaves & sauté for about 30 seconds or until crisp. Drain on paper towels.

Serve chops with mushroom sauce & sprinkle with sage leaves.

 

Enjoy your Savvy Selections!

Share

Sipping a little history of Prince Edward County

Posted by Susan

Tuesday, May 15th, 2012
Share

Savvy Selections wine of the month club
Featuring The Grange of Prince Edward Vineyard & Estate Winery
– May 2012 –

A visit to Prince Edward County wineries, or better yet next weekend’s, Terroir Wine Festival  is both an opportunity to taste wines, explore the vineyards and marvel at the historic restored buildings on site; a visit provides a Canadian history lesson too.

The County is one of the areas settled by United Empire Loyalists after the American Revolution. In 1972, Robert Granger purchased the 150-acre home farm on the original Trumpour family patent, including the mill which produced most of the lumber used in the historic barn (built in 1826) which houses The Grange of Prince Edward winery tasting room and barrel cellar.

History tells us that the Trumpour family arrived in Canada after the Revolution, driven from the Thirteen Colonies by their allegiance to the British Crown. Roughly 50,000 Loyalists emigrated, many from disbanded Loyalist regiments, and settled in the upper St. Lawrence valley. They brought with them their customs, British Law and land tenure, and representative government. After lobbying by the Loyalists, the British Parliament passed the Canada Act in 1791, effectively dividing Québec into Upper (Ontario) and Lower (Québec) Canada.

Building on the deep history of this property and region, Robert and his daughter Caroline Granger partnered in 2002 to establish one of the first wineries in the newly developing wine appellation of Prince Edward County (PEC).

Our Savvy Sommelier Susan Desjardins caught up with Caroline on a recent visit to the winery.  From your fist metting, Caroline exudes energy and enthusiasm as she guides you around the property and through the wine cellar and winemaking facilities. Although her father’s career was focused in Toronto, he purchased the property with the intention of giving his children the experience of growing up on a farm. Caroline spent her youth there, leaving at the age of 16 when she was whisked away to Paris and a modeling career that kept her in Europe for 10 years. This career eventually took her to the United States, where she married and began to raise her family. In 1997, she moved back to the farm, looking for a career that would allow her to spend more time with her three children.

Caroline recalls that one wet spring day, she helping plant grape vines at a nearby vineyard.  This prompted her to suggest to her father that they plant 10 acres to vines. “This place has always been a working farm. I saw the vineyard as a way to re-establish a viable, sustainable role for the property.” As part of a college course she was taking at the time, Caroline developed a business proposal to discuss with her father. With his agreement and support, she took the wine technician program at Loyalist College and, in 2001 the first vines were planted. Her initial harvest in 2003 produced Prince Edward County’s first Ontario award-winning wine, the Trumpour’s Mill 2003 Gamay Noir 2003.

Caroline’s vineyards and range of wines have expanded over the years, with a strong emphasis on Pinot Noir. We are delighted to showcase in this month’s Savvy Selections:
– Chardonnay VQA 2007– a creamy, well-balanced wine
– Diana’s Block Pinot Noir VQA 2007 – The Grange’s elegant premium Pinot Noir
– Northfield Cabernet Franc VQA 2007 – a complex wine that we think is ready to enjoy now or can be put in your cellar.

Stock up for the summer…

You won’t find these wines from The Grange at the LCBO.  So, if you found a new favorite wine and would like additional bottles, give me a call and I will take care of ordering more for you.  Simply, call me at 613-SAVVYCO (613-728-8926) or sending me an e-mail at debbie@savvycompany.ca.

Cheers & Enjoy!
– Debbie & Savvy Team

 

The Grange of Prince Edward Vineyards & Estate Winery
Presented by Sommelier Susan Desjardins

 

Not only did Caroline Granger (left) learn about cell biology, fermentation processes and vineyard management at Loyalist College, she learned to drive a tractor and cultivate fields. She has maintained that hands-on approach through her tenure at The Grange. She exudes intensity as we sit in the tasting room on a cool spring day, discussing winemaking at The Grange and the challenges of viticulture in the County. “Did you know that over a 100-year horizon, PEC is only one degree Celsius cooler than Niagara? And in the summer, we’re actually one degree warmer.” She describes the Hillier area (where The Grange is located) as a bit of a “heat sink’; while they don’t benefit from the lake effect, the area has an advantage for ripening in the summer.

What did she learn that has proven true? “The main thing is that Pinot Noir from the County is extra-ordinary”. Other key factors: fans are essential in the vineyard to keep the frost off her vines. And vine spacing has also proven critical to her success. The fairly wide rows and vine spacing ensure a balanced crop load, provide the vines access to the nutrients they need, and permit higher canopies and more leaves to ensure better ripeness. These rows allow high hilling up because, yes, two canes on each vine are buried every fall to guard against freezing – “that’s 170,000 canes we buried in 2011”, remarks Caroline.

Her focus has always been on growing the best possible fruit, and now, with 60 acres under vine, she is able to produce estate-only wines. The vineyard spreads across six blocks, grown on shallow but fertile soils known as Hillier clay gravel. The Northfield block offers the deepest soils, at 36 inches. The underlying bedrock is limestone that fractures naturally, facilitating root growth and bringing a mineral quality to the wines. “When I started planting the vineyard, I focused on the varietals best suited to the alkaline soils we have, and those that would ripen early. So we started with Chardonnay, Gamay and Pinot Noir.” Pinot Noir is her passion, with 17 acres devoted to this varietal, used in sparkling wine, rosé and both The Grange and Trumpour’s Mill varietal wines. She’s added Pinot Gris, Riesling, Cabernet Franc (that you received this month) and an experimental block of Sauvignon Blanc, which is the longest ripening varietal. The first 12 acres were planted in 2001, an additional 32 acres established between 2002 and 2004, with the most recently planted vines dating from 2007.

The Grange’s initial production started small in 2003 at 1600. Now Caroline has her eye on producing 12,500 cases this year – organic growth that has allowed her to maintain a strong focus on style and quality.

Her role at the winery is definitely hands on, “I’m the vineyard manager, the winemaker, the CEO, the CFO . . . !” Asked how she became a winemaker, Caroline’s sense of humour ignites—‘Well, I started growing 150 tonnes of grapes!”. While she trained academically in college, with her first harvests she used consulting winemakers, working closely with them. “Winemaking is part art, part science. You start with the healthiest possible grapes, and then you create the best possible conditions for healthy fermentation, which include clean fruit, quick processing, carefully selected yeast strains, and ongoing monitoring through the vinification process.” Her daughter Maggie has started working with her in winemaking and is showing both talent and enthusiasm. While talking to Maggie as she guides us through a tasting, it’s clear she is actively involved in winery decisions, putting forward the research and rationale behind The Grange’s decision to continue using cork rather than migrating to Stelvin closures (winespeak: screwcaps). It’s definitely a family affair, with son Brandon (currently studying at Trent University) working in the tasting room over the summer, and youngest son Quinton the ‘IT wizard’.

With each visit to the winery, you will always find something new.  This summer, Maggie is leading an organic market garden to supply produce for the restaurant and the vineyard workers. Caroline has hired an all-female crew this year and plans to provide 3 healthy meals each day for her staff. “I want my workplace to be more accessible for women.” It is clear that Caroline never stands still!

Cheers & Enjoy your Savvy Selections!

~ Savvy Sommelier Tasting Notes ~

Trumpour’s Mill Chardonnay 2007 VQA, $16.00

Chardonnay was among the first varietals planted on the Granger estate. A grape which lends itself to a range of styles, this exemplar is unoaked and displays the texture and complexity of extended lees contact.

Savvy Sommelier Tasting Notes: Offering tantalizing aromas of jasmine, honeyed stone fruit, pear and mango, this is a balanced creamy yet dry wine, weighty with flavourful fruit and kissed with a touch of toasted nuts. It finishes slightly warm and gently spiced.

Suggested Food Pairing: Enjoy this wine with pasta in a cream-based sauce, with crab cakes or lobster, or with savoury roast chicken.

Cellaring:  Delightful now or over the next couple of years!

 

Diana’s Block Pinot Noir 2007 VQA, $35.00

Produced from the fruit of a vineyard planted in 2001 and named after Caroline’s mother, the driving force behind the well-kept grounds, this wine is produced only in years of exceptional fruit. Hand tended and pruned, hand sorted, aged in French barriques (winespeak: small oak barrels), only the best barrels are included in this limited production release. This is a very special wine.

Savvy Sommelier Tasting Notes: “Oh my, oh my, it’s hard to stop sniffing and savouring the enticing aromas”, remarks Susan during the Savvy Selections tasting panel. Sweet spice, subtle smoke, earthiness and ripe cherry and raspberry! Medium bodied with a fine silky texture, the lively acidity and fine tannins frame tangy red fruit which mingles with white pepper, sweet spice and a hint of capsicum. Great balance and a lively fruity finish! Can you tell that we love this wine?

Suggested Food Pairing:  A match for roast duck, pork with a burgundy sauce, or wild coho salmon.

Cellaring:  Enjoy now or over the next couple of years.


Northfield Cabernet Franc 2007 VQA $35.00

Planted in 2003, this vineyard benefits from the high plateau on which it is located, protected from frost and exposed to maximum seasonal sunshine, assuring full even ripening of the fruit. Once again, only the exceptional barrels were selected for this Grange wine. We are excited that Caroline had ‘just enough’ bottles of this wine to be included in Savvy Selections.  There are only 2 cases left!  If you would like more – contact Debbie sooner than later!

Savvy Sommelier Tasting Notes:  Dry, medium bodied, this wine offers subtle aromas, ranging from floral, vanilla, cigar box and campfire smoke through dried cherries, berries and plum. Subtle notes of roasted red pepper and herbs mingle with vibrant red berry flavours. The well integrated tannins and lively acidity provide the structure for further aging, while appealing notes of sweet spice linger on the finish.

Suggested Food Pairing: Simply put – Lamb anyone?

Cellaring: Delicious now, this wine will cellar a further 3-4 years

~ Recipes to enjoy with your Savvy Selections ~


With Trumpour’s Mill Chardonnay…

Perfect Lemon Roasted Chicken
Adapted from Anna & Michael Olson, Cook at Home
Serves 6

Ingredients
1 4 lb. roasting chicken
1 onion, sliced
2 lemons, sliced
2-4 cloves garlic, peeled, sliced
4 sprigs fresh rosemary
Extra virgin olive oil for basting
Coarsely ground salt & pepper

Vinaigrette
2 Tbsp fresh lemon juice
½ tsp Dijon mustard
1 tsp finely chopped fresh rosemary
2-4 Tbsp extra virgin olive oil

Method

  1. For chicken, preheat oven to 350F. Arrange half the onion slices, lemon slices and 1-2 cloves of garlic in a roasting pan just a few inches larger than the chicken. Place the chicken on top of the vegetables and fill its cavity with the remaining onion, lemon and garlic. Insert rosemary sprigs into cavity. Baste chicken with olive oil and sprinkle generously with salt & pepper.
  2.  Cover pan and roast for about 1 hour. Remove cover, baste chicken with juices from bottom of pan and continue roasting until an internal temperature of 175 F is reached (about 30-45 minutes more). Remove pan from oven and let chicken rest for 10 minutes before carving.
  3. While chicken is resting, prepare vinaigrette. Strain onion, lemon and garlic from bottom of pan, saving juices to return to pan (discard vegetables). Place pan over medium heat and add lemon juice, stirring to pull up any caramelized bits. Stir in Dijon mustard and rosemary and remove from heat. Whisk in olive oil slowly and season to taste. Carve chicken and spoon vinaigrette over chicken.

 

With Diana’s Block Pinot Noir

Smoked Grilled Salmon
Lucy Waverman & James Chatto, A Matter of Taste
Serves 4-6

Ingredients
2 lb salmon fillet
1 Tbsp maple syrup
1 Tbsp dry mustard
2 tsp kosher salt
1 tsp cracked peppercorns
Soaked cedar plank

Method

  1. Combine the maple syrup, dry mustard, salt & pepper and spread over salmon fillet. Marinate 30 minutes.
  2. Place a smoker basket with wood chips on BBQ coals. Heat grill over high heat until you see smoke.
  3. Place a soaked cedar plank on grill and leave for 3-4 minutes, or until you smell smoke. Immediately turn plank and place fish on top.
  4. Cover grill and cook salmon for 10-15 minutes, or until fish is just cooked. Cut salmon into serving portions on plank and slide off onto serving plates.

 

With Northfield Cabernet Franc…

Grilled Lamb Loin with Sundried Tomato Vinaigrette
Anna & Michael Olson, Cook at Home
Serves 12

Ingredients
12 boneless lamb loins, 6-7oz. each
6 garlic cloves, crushed
1 Tbsp chopped fresh thyme
2 tsp cracked black pepper
¼ C extra virgin olive oil
2 tsp coarse salt

Vinaigrette

2/3 C diced sundried tomatoes
2/3 C chopped Italian flat leaf parsley
¼ C extra virgin olive oil
¼ C balsamic vinegar
¼ C water
Coarse salt & ground black pepper

Method

1.  For vinaigrette, purée all ingredients in a food processor & season to taste. Chill until ready to serve.

2.  For lamb, preheat grill to highest setting. Marinate the lamb in the garlic, thyme, pepper and oil at room temperature for 20 minutes. Add salt & place on grill. After 4 minutes, turn lamb over & reduce heat to medium. Cook 5 minutes for medium doneness.  

3.  To serve, slice the lamb loin into 5 pieces diagonally across the grain of the meat. Fan out them out, overlapping the slices on the plate and top with vinaigrette. Serve with boiled new potatoes and roasted root vegetable medley.

 Cheers & Enjoy this month’s Savvy Selections!

Share