Posts Tagged ‘mixed case of Ontario rosé wines’

Rosé Report: Devil’s Wishbone Pinot Gris Rosé

Posted by Debbie

Friday, July 14th, 2017
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Devil’s Wishbone Winery is the home of this delicious 2016 Pinot Gris Rosé along with many other amazing wines. 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. Yet winery owner Paul Gallagher researched that the clay and limestone mixed soil is perfect for growing vines.

original_227656-devils-wishbone-winery-pinot-gris-rose-2015-bottle-1461510859Savvy 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, refreshing summertime quench. Absolutely delicious!

 

Complete Wine Deets:
Devil’s Wishbone Pinot Gris Rosé VQA 2016

$22
Ontario Wine Region: Prince Edward County

 

Suggested Food Pairing: This wine has a hint of sweetness that will sing alongside this mouthwatering Crunchy Thai Salad with Peanut Dressing which will be your new vegetable obsession! Each bite packs a powerhouse of fresh superfoods all in one bowl.

 

Crunchy Thai Salad with Peanut Dressing

Recipe & Photo credits: Jessica Gavin

Serves 4
Prep time: 30 minutes
Cook time: none

Ingredients

Thai Salad

2 cups kale thinly sliced, or baby kale
1 1/2 cups napa cabbage thinly sliced
1 1/2 cups red cabbage thinly sliced
1/2 cup red bell pepper thinly sliced
1/2 cup carrot shredded
1 mango thinly sliced
1/4 cup cilantro chopped
8 mint leaves thinly sliced
1 tablespoon green onions thinly sliced
1/4 cup peanuts roasted, roughly chopped

 

Peanut Dressing

1/3 cup peanut butter natural creamy or smooth
2 tablespoons lime juice
3 tablespoons honey or pure maple syrup
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce low sodium
1 teaspoon Sesame oil
1 teaspoon sriracha
1/2 teaspoon ginger minced
1 clove garlic roughly chopped
1 tablespoon water

Instructions

Thai Salad

In a large bowl, add all salad ingredients except peanuts; kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Set aside while you make the dressing.

Peanut Dressing

In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.

To Serve

Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with freshly cracked bell pepper and roasted peanuts.  Enjoy!

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Rosé Report: Huff Estates Rosé

Posted by Debbie

Wednesday, July 12th, 2017
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This is one of Huff Estates’ signature and most popular wines. Rosé and wine lovers clamor for it every year – Savvy Team included!  Made with 100% Cabernet Franc grapes grown in The County, there is the regional characteristic of minerality & crisp acidity that makes this a class act wine.

Travel TIP: If you are heading to Prince Edward County this summer, plan to visit Huff on Sunday when they have live jazz performers playing on the el fresco patio overlooking the vineyard.

Sommeliers Tasting Notes: This refreshing wine is bone dry with a light pink hue that resembles classic Rosé wines from Tavel, France.  Two words: Pink Grapefruit.  Added to that, light floral notes with more citrus (think lime or mandarin) to create a well-crafted refreshing balance.

Now that you’ve been tipped off about this wine, you’ll be on the lookout for it each year.

 

Complete Wine Deets:
Huff Estates Rosé VQA 2016

$19
Ontario Wine Region: Prince Edward County

 

Food Pairing suggestions: Serve chilled on its own to unwind, with sushi or pack for a picnic.  Below we have included the Lemon Orzo with Baby Spinach and Feta recipe to make for your next picnic.

 

Lemon Orzo with Baby Spinach & Feta

Recipe & Photo credits: Trish Magwood
Serves 6

Ingredients

2 cup dried orzo (500 mL)
3 Tbsp vegetable oil (50 mL)
3 onions, sliced 6 clove garlic, minced
2 cup sliced green onions (500 mL) 2 cup feta cheese, diced or cubed (500 mL)
2 cup baby spinach (500 mL)
½ cup olive oil (125 mL)
Zest of 4 lemons
Juice of 1 lemon
½ tsp salt (2 mL)
¼ tsp pepper (1mL)

 

Directions

Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve.

Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot.

Reduce heat to medium-high. Add vegetable oil and sliced onions. Cook onions on high for about 10 minutes, adding up to 1 tablespoon more oil if pan
becomes dry. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden.

In a large bowl, combine reserved orzo with green onions, feta cheese, baby spinach, mint, olive oil, lemon zest and lemon juice. Toss to mix. Add
caramelized onion and garlic mixture.

Season with salt and pepper.

Can be made 2 days in advance. Keep refrigerated until serving.

Enjoy!

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Let’s Clink & Drink Pink!

Posted by Debbie

Monday, May 29th, 2017
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The weather forecast is…it is time to put away gardening tools & get your corkscrew out…Rose wine season is here!  Wineries all across Ontario are now releasing their delicious Rosé wines to quench your thirst this summer.  While it might be raining this week, get ready for when the heat wave hits.

To make summer livin’ easy, we are offering a Bouquet of Rosés – wines that is – featuring the best Rosé wines made in Ontario.  Straight from the winery to your fridge.  Our team of Savvy Sommeliers have taste-tested 50+ Rosé wines and selected the best ones for you to enjoy this summer.  Dry. Crisp. Zippy. Delicious!  Each month a different assortment of Rosé wines made at boutique wineries across Ontario will arrive at your home, desk, deck…or even your cottage dock!

Take your pick…

Order an assortment of 12 bottles (a big bouquet) or a mixed 6 pack (a small bouquet).  Every month is different.  Deadline to order the June assortment is Friday June 9th.

To order CLICK HERE >>

What will you get? 

Every month we are creating a different combination of amazing Rosé wines. Choose the number of bottles you would like to receive:

SMALL Bouquet >> assortment of 6 different bottles of Rosé wines
LARGE Bouquet >> assortment of 12 bottles (2 x the featured 6 Rosés)

 

Here’s what we’ve picked for June’s bouquet: 

From Prince Edward County…

Devils Wishbone Pinot Gris Rosé VQA 2016
Huff Estates Rosé VQA 2016

From Beamsville Bench (Niagara)…

Legends Estate Reserve Pinot Gris VQA 2015
Legends Estate Terroir Rose VQA 2016

From Niagara-on-the-Lake

Southbrook Estate Cabernet Rosé VQA 2016
Southbrook Seriously Cool Rosé VQA 2016

These wines are so SPECIAL – they’re not available at the LCBO.

How much?

Each month is a slightly different price based on the wines selected. For June, the price is to combined total of the selected wines:

Small Bouquet: $120
Large Bouquet: $240
Oh…AND did we mention? FREE shipping to addresses in major cities across Ontario.

And last but not least… as you unwind with a glass of wine in hand, get the inside scoop on the wines in our monthly Rosé Report. It’s full of interesting stories about the people who made the selected wines, Sommelier tasting notes & favorite summertime recipes to serve with the wines.

Tick Tock!

Place your order before June 9th…then sit back & relax!
We’ll deliver to your door, deck or dock.

CLICK to Order >> 

 

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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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Rosé Rules for Thanksgiving

Posted by Debbie

Tuesday, October 6th, 2015
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Which wines will you be serving this Thanksgiving weekend? Harvest moon has certainly changed the weather to cooler autumn temperatures but…did you know rosé wines are considered by many – including our Savvy Sommeliers – the best wines to serve with any Thanksgiving feast. With the myriad of fresh-out-of-the-garden ingredients, rosé wines rule the Thanksgiving table whether roast turkey, ham or pork is on the menu.

dozenroses_180pxIn this month’s One Dozen Rosés, you will find a delicious assortment of rosé wines crafted in Ontario. Our team of Savvy Sommeliers tasted numerous bottles and hand-picked this selection. Grab your corkscrew or pop that cork on these rosé wines to enjoy as the leaves are turning a whole new gamut of pink hues.

Only $199 & shipping is FREE!

You don’t even have to get out of your chair!  Click & order >>

And in the Rosé Recipe Box below, we collected interesting recipes to pair well with these wines.

We always welcome feedback & input. Tell us what you think of this One Dozen Rosés on Twitter @SavvyCompany or @SavvyWines or post a note on our Facebook page www.facebook.com/savvycompany. We’re on Instagram now too! www.instagram.com/savvycompany.ca

Cheers to you & your family over Thanksgiving!
Debbie and the Savvy Team
www.savvycompany.ca

 

In this case of One Dozen Rosés you will find…

 

Rosehall Run Pixie

Roséhall Run Pixie Sparkling Rosé

$17.95
Prince Edward County

Sometimes a look says it all. A sip of this wine frequently brings a smile. “It’s a happy wine”, commented Savvy Sommelier Eva. It is so easy to drink…that it is hard to put down.

Savvy Sommelier Tasting Notes: Roséhall Run’s winemaker & winery owner – Dan Sullivan – blended Riesling, Chardonnay and Zwiegelt grapes to create this one-of-a-kind mouthwatering sparkling wine. Aromas & tastes of wild strawberries, juicy watermelon with zesty hints of lime & rhubarb. The nice clean finish is dry with a crispness that lingers until the next sip…and the next…and the next…

Suggested Food Pairing: This is a bubbly for any – make that every – occasion. An excellent wine to pop open when friends come over unexpectedly, or those nights when you pick up an assortment of sushi or pack for a picnic. Here is a perfect food & wine combo – Thai Long Bean Salad – from our foodies friends at Ontario Culinary Tourism Alliance.

Rosehall Run 2013_Just_One_Rose_v2 (2)Roséhall Run Just One Rosé VQA 2014

$17.95
Prince Edward County

Roséhall’s winemaker Dan Sullivan does it again! He shows off his talent for making fine wines in ‘The County’.

Savvy Sommelier Tasting Notes: A gorgeous salmon colour in the glass makes way for delicate yet zippy aromas & tastes of rhubarb, cranberry, sour cherry, floral & citrus (think pink grapefruit).

Suggested Food Pairing:This light bodied & delicate wine can easily be overpowered with food, so chill for about 30 minutes in the fridge then uncork this bottle(er…we should say unscrew the cap) to sip on its own. If you are peckish, here are some pairings: smoked salmon, chilled shrimp or a spinach salad. For something a bit bolder in flavour, here’s a recipe for Fire Roasted Root Vegetable that is a twist for fall.

 

RoseCuveedAndree2012Chateau des Charmes Cuvée d’Andrée Rosé VQA 2014

$14.95
Niagara-on-the-Lake

Who is Andrée? She is the winery matriarch. A vibrant personality and Bosc family member, this wine captures her joie de vivre.

Sommeliers Tasting Notes: A vibrant watermelon colour, this wine is a classic ‘old school’ Rosé wine from the moment it is poured into your glass. The striking pink colour makes a statement. Made from Pinot Noir, aromas will remind you of fresh strawberries, cranberries, even juicy watermelon that continues into the fresh taste with an added zing of lemon on the finish that makes you want another sip…and another!

Suggested Food Pairings: This would be perfect for roast ham, turkey with cranberry sauce & your favorite Brussel sprout recipe or here is a neat recipe for turkey left overs Warm Sweet Potato Jerk Chicken Salad (substitute chicken for turkey)


The Good Earth Rose 2014The Good Earth Rosé VQA 2014

$17.95
20 Valley (Niagara)

An interesting dinner table convo starter: Good Earth used advanced optical sorting equipment – new technology used in Niagara – to have the cleanest Cabernet Franc grapes possible for this wine.

Sommeliers Tasting Notes:  This is the fullest bodied wine in your ‘bouquet’. Cherries, cherries and more cherries! Ok, with some strawberries and a zip of mint that makes a joy to drink.

Suggested Food Pairing: In the Recipe Box below we pulled out a Roasted Red Pepper Tart to pair with this wine. Other dishes that would be a great match –grilled pork tenderloin, turkey (of course!) or a cheesey linguine dish (with ham and peas would do the trick!)

 

Fielding RoseFielding Estates Rosé 2014

$15.95
Beamsville Bench (Niagara)

Sommeliers Tasting Notes: Let your mind wander back to your childhood to pull out memories of sweet and sour candy like gummy bears and juicy fruit gum. Add to those thoughts fresh over ripe juicy raspberries! This rosé wine is loaded with delicious flavours that conjure up great memories.

Suggested Food Pairing: One dish we can’t get enough of is Fish Tacos. Restaurants, bistros even food trucks are battling it out to make the best in town. Get into the action and mix up your favorite combo of fish & fresh ingredients using this recipe from Taco Farm as a guide.

 

 

Pondview Cabernet RosePondview Cabernet Franc Rosé VQA 2014

$14.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: How can you make summer linger longer? Drink Rosé wine – this one will definitely do the trick! Pink salmon in colour with refreshingly youthful aromas of cranberry and strawberry. The cranberry aroma also comes across on the palate along with pink grapefruit and a hint of rosé petals. This medium bodied wine has great acidity along with a crisp mouth feel and a medium length cranberry finish.

Suggested Food Pairing: Enjoy all on its own or pair with a garden fresh salad, lamb burgers or cheese, paté and charcuterie. Our long time Savvy Selections subscriber Susan Lunn offers her family favorite Seafood Chowder recipe to enjoy with this rosé wine.

 

~ Rosé Recipe Box ~

Fall favorites to enjoy with your One Dozen Rosés

 

With Roséhall Run Pixie

Thai Long Bean Salad

From OCTA’s staff – Agatha Podgorski
Serves 4

“At this time of year, I have a glut of garden fresh tomatoes, cucumbers and green beans. I’m all over the tart and spicy Thai-inspired salad! It’s got just the right amount of heat, some decent crunch and it pairs perfectly with anything done on the barbeque.”
–Agatha Podgorski, OCTA Communications & Membership Manager

Processed with VSCOcam with a5 preset

Ingredients

2 dried chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, chopped fine
9 long beans or handful of green beans, cut into 2 1/2′
2 cucumbers, coarsely chopped into 1′ pieces
6 tomatoes, coarsely chopped into 1′ pieces
2 Tbsp crushed, roasted, unsalted peanuts
2 Tbsp Thai fish sauce
2 Tbsp fresh lime juice
¼ lime, cut into 3 wedges

Method

Mix together fish sauce, lime juice, sugar, garlic and chilies.

Add green beans and cucumber to dressing. Stir and crush lightly with back of spoon.

Add tomatoes, stir to combine.

Let marinate for 10 minutes. Stir in peanuts.

 

With Roséhall Run Just One Rosé …

Fire Roasted Root Vegetables

From Chef Tom Wade at Farmhouse Tavern
Serves 8

OCTA Fire roasted root vegetablesIngredients

3lbs small carrots with tops
1lb fingerling potatoes
2 Tbsp canola oil
1 garlic clove
3 tbsp pine nuts
½ cup (packed) fresh basil leaves
¼ cup finely grated Parmesan
½ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

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 Chateau des Charmes Cuvée Andrée Rosé

Warm Sweet Potato Jerk Chicken Salad

From Ontario Culinary Tourism Association
Serves 4

Here’s the perfect use-what’s-in-the-fridge dish. This taste-tested dish combines sweet, spicy, and salty with various textures, my favourite way to go. This warm, hearty salad is perfect for the fall when it’s getting a little cooler out and the Summer leafy salads are just not serving their purpose anymore. The candied walnuts and blue cheese are the real stars in this one, though, providing the added crunch as well as savoury flavors that elevate the sweet potato while offsetting the spice from the jerk. Enjoy!

OCTA Warm Sweet Potato Jerk Chicken SaladIngredients

2 chicken breasts, boneless/skinless
2 sweet potatoes, diced
2 cups kale, chopped
1 cup crumbled Blue Buffalo Cheese
½ Tbsp Dijon mustard
½ cup plain or candied walnuts
½ lemon, juice
¼ cup pumpkin seeds
¼ cup flat leaf parsley, chopped
¼ cup sunflower oil
Salt and pepper to taste

Method

Marinate the chicken breasts (12 hours is perfect) in your favourite jerk seasoning or create your own, making sure to include scotch bonnet peppers, fresh thyme, and allspice.

Bake the chicken breasts in a preheated 350F oven for 25-30min, let cool and then cut into cubes.

Peel, cube, and boil the sweet potatoes then drain and throw the kale on top to wilt while you’re preparing the rest of the salad.

Whisk the lemon juice, sunflower oil, and mustard into a large bowl.

Add the warm sweet potatoes, chicken, kale, and pumpkin seeds, and parsley into the large bowl with dressing; toss and add salt and pepper to taste.

Sprinkle over the plain or candied walnuts (or candy your own: heat a knob of butter with ½ cup of brown sugar and ¼cup maple syrup, toss in a cup of walnut, give is a stir, then pour out and let cool on parchment)

 

With Good Earth Rosé

Roasted Red Pepper Tart

From Chef Nathan Young
Serves 4

Always looking for fresh and delicious recipes to serve to your vegetarian friends? Well, thanks to the team at Ravine Vineyard Restaurant — here’s a keeper! Extra super bonus – you can find hydroponically grown peppers and eggplants all year round by visiting greenhouses across Ontario.

As of January 5th 2015, Executive Chef Ross Midgley has taken over the kitchen brigade at Ravine Vineyard. Born and raised in Prince Edward Island, Ross attended The Culinary Institute of Canada.

He has held positions in some of Ontario’s most renowned restaurants including The Globe Restaurant, Tiara at Queen’s Landing and four years as Sous Chef for Hillebrand Estates. In 2011, he was hired by Canadian food icon, Jamie Kennedy, to open Windows, continuing his love for Niagara’s seasons in his menus. Ross returned to Niagara-on-the-Lake as Executive Chef for the last busy season at Stone Road Grille.

He shares a common vision with Ravine, which is to create menus with locally sourced and organically inspired ingredients. We’ll toast to that!

OCTA Roasted red pepper tartIngredients

1 whole eggplant
3 whole red peppers
1 sheet prepared puff pastry
1 Tbsp sheep’s milk cream cheese (try Monforte)
2 Tbsp eggplant puree
4 Tbsp roasted red peppers

Method

Roast papers whole in the oven at 450F for 20 minutes or until the skin states to blister. (Peel and seed peppers then cut into thin strips and set aside)

Cut eggplant in half and brush the flesh with olive oil, season with salt and pepper. Roast for 35 minutes at 425F.

Scoop out the flesh of the eggplant and puree in a food processor until smooth.

Cut a circle of puff pastry using a cookie cutter and spread eggplant puree in the middle of the tart, pile red pepper on top of the puree. Bake tart for 15-20 minutes at 435F until puff pastry is golden brown.

Top tart with Monforte sheep’s milk cream cheese.

 

With Fielding Estates Rosé…

Fish Tacos

From TACO FARMERS
Serves 2

Taco Farm is an interpretation of Canada’s Mexico; they are not Mexican, El Salvadorian or even Latin American; they are farmers, TACO FARMERS!

As TACO FARMERS they support small, local farms. They stock their shelves the same way we do at home, and they make everything in house. TACO FARM is a collaboration between Ryan Good of Chainsaw and Nick and Nat Benninger of Uptown 21 – both restaurants located in Waterloo It’s just one of the Feast ON Certified reasons to visit KW – soon!

Ingredients

1lb Tortillas (try Fresh Taco Farm)
Manic Chili Banger, or hot sauce of your choice

OCTA Fish TacosFor Fried Fish

1lb yellow perch
1 Tbsp chopped cilantro
1 Tbsp lime juice
Salt and pepper to taste
1 cup Masa1 Tbsp paprika
1 Tbsp garlic powder
2 cups yellow corn flour
1 cup corn starch
1 Tbsp baking powder
1 can soda water
4 cups canola oil
Salt & pepper to taste

For Crudito

2 cups shredded cabbage
1 cup shredded carrots
2 Tbsp apple cider vinegar
Salt to taste

For Farm Sauce

1 cup Crema La Vaquita
¼ cup chopped green onion
1 Tbsp lime juice
1 Tbsp dry chipotle
1 Tbsp Mexican cinnamon
1 Tbsp cumin
Salt to taste

 

With Pondview Cabernet Rosé

A Taste from Home: My Mom’s Seafood Chowder

From the kitchen of Susan Lunn –
CBC Reporter (originally from Bedford, NS)
Serves 8

Mom would always serve this when I went home to visit…and we would fight over the leftovers!

Ingredients

1.5 lbs of fresh fish, filets (haddock preferably)
1.5 lbs chowder mix (shrimp, scallops etc – go to a good fish monger for this)
1 tin lobster of claws & tails
6 potatoes peeled and diced1 onion, coarsely chopped
1 tin Carnation Milk (the secret to this recipe! Every Nova Scotian has some in their pantry)
1 litre homogenized milk (tip: don’t do skim!)
Salt& Pepper
Lemon pepper parsley, chopped (My Mom used dried)
Butter

Additional items that can added:
1 tin crab meat
1-2 carrots, cut into coins (for colour)
Fresh coriander, chopped
Dash of Refined Olive’s Persian Lime infused Olive Oil to finish

Method

Melt butter (a few Tbsp) into a large pot. Add potatoes and onion. Sautée until soft. Lay fish filets over the vegetables, add in chowder mix & lobster, then pour water over top – enough to cover fish and vegetables.

Add salt and pepper. Simmer until cooked.

In a separate pot, bring both milks to a warm temperature. Add to main pot of vegetables & fish. Simmer for half an hour. Add parsley and lemon pepper to taste.

Serve with crusty white dinner rolls – preferably the ones from Sobeys (a NS company – of course!)

Savvy Company ice bucket of roses croppedThat’s a wrap!

Our Savvy Sommeliers definitely drink Rosé wine year round, yet sometimes these wines are so popular that inventory runs out before the summer sunshine.

We will be offering One Dozen Rosé next year – kicking off in May 2016 – with an entire new One Dozen Rosés bouquet to enjoy. In the meantime, call on the Savvy Team to order additional bottles of your new found favorite Rosés featured in any of our Rosé Reports. Simply call us on 613-SAVVYCO (728-8926).

Continue to have fine Ontario wines delivered.

Throughout the year we are happy to arrange hard-to-find Ontario wines shipped right to your door for a special event or to have on hand. Consider us your own Personal Sommelier! We are just a phone call away 613-SAVVYCO (728-8926).

Cheers & Happy Thanksgiving!

 

 

 

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Summer is here…Let’s Clink & Drink Pink!

Posted by Debbie

Wednesday, June 17th, 2015
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It’s time to raise a glass of Rosé wine to welcome in summer…our One Dozen Rosés is back!  For the second year in a row, we’re offering an assorted case of refreshing & delicious Rosé wines crafted in Ontario to be delivered to your home, office or even cottage. Our team of Savvy Sommeliers has tasted too-many-to-count bottles to hand-pick this selection for your enjoyment all summer long.  In fact, there were so many great Rosé wines that we’re offering a different One Dozen Rosés  each month.

Grab your corkscrew or crack open the seal on these Rosé wines to enjoy with a picnic, serve with lunch or better yet…watch the sunset as you unwind on your deck or your dock.

You don’t even have to get off your lawn chair!  Click & order >>

Each Rosé wine has a cool story. To add to your enjoyment of the selected wines, our Savvy Sommeliers have compiled this Rosé Report – a different one will appear here each month – with our Sommeliers’ tasting notes for each wine in your assortment along with some easy summertime recipes from our kitchen to yours.

Only $199 & shipping is FREE!

 

In July’s case of One Dozen Rosés you will find…

Huff Cuvee-JanineHuff Estates Cuvée Janine Sparkling

$25.00
Prince Edward County

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.

A special price on this Bubbly! We were delighted when the team at Huff Estates offered us an extra special price (regular $30) so we could include this bubbly in this month’s assortment.

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!  In our Rosé Recipe Box, 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 Rose 2013Huff Estates Ros
é VQA 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.  In our Rosé Recipe Box, we have included the Smoked Salmon Sushi Pizza recipe to make for your next picnic.


Di Profio Gamay Rose 2013
DiProfio Gamay Rosé

$15.70
Niagara-on-the-Lake
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, we have included a Chickpea, Barley & Feta Salad that will do the trick!

 

Kacaba Rebecca Rose 2014Kacaba Vineyard Rebecca Rosé VQA 2014

$14.95
Beamsville Bench (Niagara Escarpment)
Looking for great red wines made in Ontario? Kacaba 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. The recipe is found in our Rosé Recipe Box. Enjoy!

 

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! We will provide this cool new recipe in our Rosé Recipe Box.

 

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. This simple recipe will be in our Rosé Recipe Box – stay tuned!


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.

 

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:

Aure Rose VQA 2011, Beamsville Bench (Niagara)

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)

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! The Rosé Report

Posted by Debbie

Wednesday, August 27th, 2014
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Long weekend on the way & nowhere to go? Stay home and do some armchair-travel with a glass in hand…discover Ontario’s best Rosé wines with One Dozen Rosés. Another perk of summer  for our Savvy customers who received an assortment of 12 bottles of Rosé wine delivered to their door.  All it takes is a click of a button & tada wines are on the way to you.  July’s wines were a big hit and in August we’re offering a completely new assorted case of Rosé wines – Get some while they’re still available.

One Dozen Roses - Savvy Company

There may be constant reminders about back-to-school, but relax, Rosé wines are good any time of day, anytime of year!  You won’t find any of these special Rosé wines at the LCBO. Check out the  One Dozen Rosés wines in the August ‘bouquet’. Next to the taste, the best part is FREE shipping.

The Rosé Report will take the guess work out of what taste awaits in many bottles of rosés.  Here are just a few of the rosés to enjoy in  One Dozen Rosés plus a recipe from the kitchen of a great Niagara winery bistro. Watch this space for the full report – and it is ongoing throughout the summer – at www.savvycompany.ca/rosereport.  Each week we will highlight a couple of must try Ontario Rosés.

Bring on summer! ORDER NOW …

 

 

 ~ The Rosé Report ~

 

Our Sommeliers do it all the time…now it is your turn.  In your One Dozen Rosés this month, there are wines from 2 wineries – Huff Estates (see previous Rosé Report) and Tawse Estates Winery (featured here) – with bottles from different vintages. It makes a great party trick to do your own tasting and take note of all the similarities & differences.

Your own at-home wine tasting

Grab 2 glasses and try a splash of each of the wines side-by-side to see and taste the difference a year makes. Notice the difference in the colour, the aromas & the tastes too.  We thought these wines were so dramatically different that we wanted you to try this experience – and experiment – too.  Our team of Savvy Sommeliers liked the wines both equally…here are our tasting notes:

 

Tawse Estates Winery

Moray Tawse is a name in the wine industry that is synomous for high quality.  His wines = class act.  These two Rosé wines live up to that description.

With two rose wines from the same winery, this calls for a wine tasting!  Go ahead and serve blind for fun.  Whether you sip on these wines for lunch, during ‘Happy Hour’ or dinner, serve them side by side and decide which one you prefer…and why.

Rose Tawse 2012 (2)Tawse Sketches of Niagara Rose VQA 2012

Savvy Sommelier Tasting Notes: Strikingly different colour from other roses, this one you could swear is Riesling if you closed your eyes. Aromas of wildflower honey, beeswax, citrus& wild strawberry will waft from your glass.  Take a sip and you will enjoy citrus (think lemon lime) grapefruit as well as tangerine.  Stunning!

Food Pairing Suggestion: Have extra cooking wine on your hands?  Try our recipe for Drunken Pasta ( very easy to make ) and enjoy with this wine.  Amanda – this recipe was in one of the previous eZines (that Eva did this year)

Tawse 2013 Growers Blend RoseTawse Growers Blend Rose VQA 2013

Savvy Sommelier Tasting Notes: A unique blend of Cabernet Franc, Pinot Noir and Merlot. This wine was made using a French process called “saignée” where the winemaker Paul Pender gathers the free-run juice of these grape varieties from one particular vineyard before he presses them normally to begin the red wine making process. The result is a slightly off-dry Rose wine loaded with red fruits (think red currants, strawberries and cherries).  The light sweetness is well balanced making this an incredibly delicious wine.  Mark our words…have a sip of this wine and you may be calling us for more!

Food Pairing Suggestions: Incredibly food friendly, this wine will enhance a meal with pork tenderloing, cheesey risotto or simple charcuterie.  Be sure to try it with a dish dominentated by goat cheese!

 

Casa-Deas RosejpgCasa-Dea Dea’s Spakling

One of the oldest wineries of Prince Edward County, Casa-Dea is making a big impression with this sparkling rosé wine.  No need to only serve this during the summer, this can be enjoyed on any occasion and for exactly this reason we included it in this month’s One Dozen Roses.  Winemaker Paul Battilana was originally trained as a butcher, before he made the leap to winemaking after his curiousity of winemaker transformed his career. And the wine industry is taking note as he was named by MacLean’s magazine earlier this fall ‘as a winemakers to watch’

Savvy Sommelier Tasting notes: Pretty in the glass, it is refreshing, bright, and reminds us of summer…all throughout the year. Light aromas of strawberry and juicy peaches, the acidity of this wine makes is perfect to start any occasion.

Food Pairing Suggestions: Chips.  Light heavily seasalted potato chips. The salt plays with the bubbles of the wine and fireworks start off in your mouth.  Try it!

 

Sandbanks RoséSandbanks Rose VQA 2013

A summer fun location for many – Sandbanks Provincial Park – is minutes from Sandbanks Estates Winery. If you haven’t visited this winery, be sure to add it to your must visit list when you are next doing a wine tour of Prince Edward County.  Owner Catherine Langlois and her team are will make sure you relax and enjoy soaking up the surroundings when you arrive at the winery.

Savvy Sommelier Tasting Notes: Cotton candy pink in the glass, with just one look at a glass of this Rose wine, naturally a smile comes across your face.  As the wine warms up ever so slightly, aromas build and the wine comes alive with juicy ripe berries, cantaloupe, perfumed red roses.  Elegant Easy sipping summertime wine.

Food Pairing Suggestions:  Thai food such as pad Thai or BBQed pork vermicelli dish would be delicious.  If summer passes by you too quickly, then serve with Thanksgiving turkey with cranberries to have a delicious feast!

 

~ Recipes to Enjoy with your Rosés ~

 

Pad Thai

From Mike’s Pilliteri’s (of Riverview Cellars) Kitchen

Ingredients

1 package of pad thai noodles (approx. 400g)
½ white onion (sliced julienne)
1 clove garlic
1 tea spoon of shredded ginger
2 table spoons coconut oil
2 table spoons peanut butter
2 large carrots (sliced julienne)
1 large red pepper (sliced julienne)
12-15 large shrimp uncooked
2 tablespoons vegetable oil
1 teaspoon of toasted sesame oil
2 tablespoons of sweet chili sauce
2-6 drops of sirachi sauce (depends on desired heat)
1 green onion1 handful of cilantroSalt & pepper

Method

Get large wok ready to a medium heat.

Put vegetable oil and toasted sesame oil in pan while adding onions, garlic, ginger. Sautee until translucent, then add sliced carrots and peppers along with peanut butter, coconut oil, sweet chili sauce, and srirachi .

Boil noodles until soft and add to wok when ready.

Add shrimp into wok and cook with mixture until the shrimp turns pink.  Add salt, pepper and herbs to taste.

Toss frequently and serve, enjoy!

Drunken Spaghetti (in Italian: Spaghetti Ubriachi)

From David Rocco’s Dolce Vita Cookbook
Serves 4

Ingredients

1lb. (500 grams) spaghetti
1 bottle red wine (a bold style wine – Cabernet Sauvignon, Cabernet Franc , Malbec or Merlot)
4 tablespoons extra virgin olive oil
2 cloves of garlic, finely chopped
2 anchovies, finely chopped (optional)
Chilli pepper flakes to taste
1 small bunch of flat-leaf parsley, finely chopped
½ cup crumbled blue cheese, or to taste

Method

Savvy Company - Drunken PastaIn a large pasta pot, put your wine and bring to boil. Add pasta & a splash of oil so the noodles don’t stick together.

In a frying pan, heat up the olive oil. Add garlic, anchovies and chilli flakes if using and cook on medium heat until the anchovies melt into the oil and the garlic is softened. Set aside.

Now, add your spaghetti to the boiling wine, give it a good stir and finish cooking the pasta until al dente, 10 to 12 minutes.

When the pasta is ready, the wine will have infused the spaghetti, giving it a gorgeous ruby color. Don’t worry about the wine being too strong for the sauce. The alcohol will burn off and leave a sweet delicate taste.

Drain spaghetti from the wine, toss in the skillet with the garlic, anchovy sauce and finish cooking for 30 seconds. Remove from the heat and sprinkle with a bit of the parsley and the blue cheese. Finish with a few toasted pine nuts if desired.

Note: if blue cheese isn’t for you this dish would work beautifully with a freshly grated pecorino or asiago cheese. Don’t be shy to add vegetables such as grilled asparagus, broccoli or beef it up with thinly sliced grilled meat or sausages.

Serving tip:  This stunning and colourful pasta dish will present well on a simple white plate or pasta bowl, giving it a very bistro style look!

 

Enjoy…and remember to Clink & Drink Pink!

 

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Clink & Drink Pink! The Rosé Report

Posted by Debbie

Friday, August 22nd, 2014
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Summer is just not summer without uncorking a bottle or two of Rosé. With so many to choose from, our Savvy Sommeliers have hand-picked the best to make a bouquet of Rosé wines (aka a variety of 12 bottles) from different wineries across Ontario.

One Dozen Roses - Savvy CompanyYou won’t find any of these special Rosé wines at the LCBO. Check out the  One Dozen Rosés wines in the August ‘bouquet’. Next to the taste, the best part is FREE shipping.

Here’s our Rosé Report with stories, tasting notes & summertime recipes for the Rose wines in the August selection.

Stock your wine rack with Rosés now!

Cheers & enjoy the sunshine!
The Savvy Team

 

~ The Rosé Report ~

 

fred picardHuff Estates

Huff’s winemaker Frederic Picard is true to his French roots.  Raised amongst the vineyards and wineries in Burgundy France, this man has wine running through his veins.  These dry crisp Rose sparkling and table wine are great examples of how he lends his winemaking talent (nurtured in France, South Africa & other parts of the world) to craft elegant wines in the Canada’s fastest growing wine region – Prince Edward County.

 

Huff Estates Cuvée Janine Sparkling

Huff 2012 Cuvee Janine 2012SPECIAL OFFER ON THIS SPARKLER! We were delighted when General Manager Jason Sharp offered us a special price so we could include this bubbly in the August assorted case of One Dozen Rosés.

Savvy Sommelier Tasting Notes: 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 with the class French Method Champagnoise meaning that it is the second fermentation that creates the bubbles occuring in each bottle.  Much care in the cellar is taken to make this elegant crisp sparkling wine.

Food Pairing Suggestions:  Put in your fridge for any occasion – a beautiful sunset, friends dropping by or to begin a long weekend with the popping of its cork.  Chill & enjoy every sip.

 

Huff South Bay Rosé 2012Huff Estates Rose VQA 2013

Savvy Sommeliers Tasting Notes: bone dry with a light pink hue that resembles classic Rose wines from Tavel, France. To sum it up in one word: pink grapefruit.  Added to that light floral notes with citrus (think lime and mandarin) to create a solid refreshing balance.

Food Pairing suggestions: Served chilled on its own to unwind, sushi or pack for a picnic.  A beaut!

 

Château des Charmes Cuvée d’Andrée VQA 2013

Château des Charmes continues to impress the Savvy Team.  While a household name, their wines are top notch. This multi generational family business never ceases to impress.  We were certain that this wine honouring Madame Andrée Bosc – wife, mother and winery matriarch – would be enjoyed by everyone who opens a case of our One Dozen Rosés.  The winemaker’s goal was to make a wine with as much joie de vivre as Madame and this vibrant pink certainly makes a statement!

Chateaau des CharmesSavvy Sommeliers Tasting Notes:  In one word: Refreshing & lively. This salmon coloured wine has characteristics often associated with Sauvignon Blanc wine: grassy, green apple with a zippy minerality.

Food Pairing Suggestions: Cedar plank Salmon and grilled fish off the BBQ would be a stunning match. Don’t stop there! Steamed mussels, clam chowder even lobster would be outstanding.  But take it straight from the experts – Michèle BoscDirector of Marketing for Château des Charmes, is responsible for all aspects of the guest experience at the winery and highly recommends her Cuvée d’Andrée with Pan-Seared Scallops (see recipe below).

 

~ Recipes to Enjoy with your Rosés ~

 

Pan-Seared Scallops with Herbed Butter

From Fine Cooking magazine
S
erves 3

Ingredients

For the scallops

1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the sauce

3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving

Method

pan seared scallopsRemove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer.

Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes.

Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute.

Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.

Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

 

Enjoy…and remember to Clink & Drink Pink!

 

 

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Clink & Drink Pink! The Rosé Report

Posted by Debbie

Tuesday, August 12th, 2014
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The raindrops may be falling today, but there’s still plenty of summer to come – so bring on the Rosé wine.  One Dozen Rosés was a big hit throughout the month of July with our Savvy customers receiving an assortment of 12 bottles of Rosé wine delivered to their door.  All it takes is a click of a button & tada wines are on the way to you.  Now that it is August, we’re offering a completely new assorted case of Rosé wines – new month…new wines.  Try it, you’ll like it.

One Dozen Roses - Savvy CompanyOur Savvy Sommeliers have tasted countless bottles of Rosé wines crafted in Ontario & hand-picked the finest for you to enjoy in One Dozen Rosés a one-of-a-kind assortment.

We discovered so many delicious Rosés, that each month during the summer we are featuring a combination of different hard-to-find Rosé wines. The wines are refreshing & crisp, made with many grape varieties resulting in dramatically different styles & shades of pink.

Bring them on! ORDER NOW …

With this hot & steamy weather we’ve been having, it’s so easy to pull a bottle of rosé out of your fridge.  Chilled and off-dry, it pairs beautifully 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 line at the LCBO!

Dry or sweet – what’s your fancy?

It is not all rosy when it comes to rosé wines, as many people are stuck on the idea that rosés are sweet.  Truth be told, they are anything but sweet.  Similar to white wines, rosés are also dry with a refreshing zing to quench your thirst. Many are low in alcohol (9% to 13%) and can range from any shade of pink from pale salmon to candy floss to even light red.

 

The Rosé Report ~

 

Ravine Cabernet Rosé VQA 2012

$17.00
Niagara-on-the-Lake

Martin Werner was bitten by the travel bug & figured out that a good way to work & explore the world, would be working at winerRavine 2012 Roséies. He traveled to Malborough, New Zealand where he worked at the renowned Cloudy Bay Winery and nearby Mahi Winery.  Several years later, his plane ticket took him to California, where he worked for a year in the up & coming wine region of Paso Robles.  Then Marty returned to his home town Niagara to work at Hillebrand & Hidden Bench wineries before enrolling in the Winemaking program at Niagara College.  Now Marty is turning heads with his wines at Ravine Vineyard located in Niagara-on-the-Lake (see photo at right).

Savvy Sommelier Tasting Notes: Striking colour of peony flowers, this wine made with 100% Cabernet Franc grapes, has intense peach, or is it apricot… aromas & tastes that linger with a gentle smoke on the nose. “There’s pink grapefruit in there too” commented Savvy Selections wine of the month club subscriber Gail who joined our Rosé tasting.  A delicious refreshing dry Rosé wine certainly shows that Marty is a talented winemaker.

Suggested Food Pairing:  This dry Rosé is a perfect match with an assortment of your favorite charcuteries. Marty recommends serving with a cedar plank salmon (see recipe below), grilled perch or trout.

 

~ Recipes to Enjoy with your Rosé wine ~

 

Cedar Planked Salmon à la Cathy

From Savvy Sommelier Cathy Law’s Kitchen
Serves 4 to 6 (depending on size of filet)

Ingredients

1 fresh fillet of salmon
2 tbsp. fresh ginger chopped
Enough ginger infused peach or apricot jam to spread evenly over the salmon
Cracked pepper and salt fish to taste

MethodCedar Plank Salmon

Submerge your cedar plank in water with a little of the Nyarai Viognier (if you dare! Alternatively, use another white wine). Let the plank soak for about 2 hours. The longer the plank soaks the better as there will be less burning of the wood.

Heat your BBQ or Smoker to medium high.

Place the salmon on the plank skin side down. Set the plank on the pre heated grill and close the lid.

Grill salmon for 10 to 20 minutes until it starts to flake easily. Beware for those of you who like your fish rare…it will continue to cook after you remove it from the grill

Serve with your choice of accompaniments and a luscious glass of Ravine Rosé

Enjoy…and remember to Clink & Drink Pink!

 

 

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