Posts Tagged ‘One Dozen Rosés’

The summer heat wave is coming!

Posted by Debbie

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

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

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

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

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

Every month is different!

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

What to serve with Rose wines?

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

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

Summertime reading

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

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

 

Watermelon Black Olive Salad

From Savvy Sommelier Debbie’s kitchen
Serves many

Ingredients

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

For Vinaigrette

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

Method

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

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

Chill until ready to serve.

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

 

Get it before it’s gone!

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

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

It’s time to Clink & Drink Pink!

 

 

 

 

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

Posted by Debbie

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

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

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

 

Featuring Rosé wines from
Vieni, Vineland & Greeenlane…

 

Vieni Momenti Rose SparklingVieni Estates Momenti Rosé Extra Dry

$16.95
20 Valley (Niagara)

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

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


Vieni Alleria Rose WineVieni Alleria VQA 2012

$13.95
20 Valley, Niagara

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

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

 

Greenlane roseGreenlane Rosé 2013

$15.95
Beamsville Bench, Niagara

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

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

 

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

$16.95
Vineland, Niagara

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

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

 

~ Recipes to enjoy with your One Dozen Rosés ~


With Vieni Momenti Sparkling Dry Rosé…

Bacon Wrapped Jalapeño Poppers

Bacon Wrapped Jalapeno PoppersFrom Ontario Culinary Tourism Association
Serves 10

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

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

Ingredients

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

Method

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

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

Mix cheeses together in a bowl until evenly blended.

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

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

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

 

With Vineland The Game Changer…

Fast Poaching Lil’ Fish

Fast poaching lil FishFrom Chef Brad Long
Serves 4

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

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

Ingredients

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

Method

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

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

Preheat oven to 350F.

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

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

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

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

With Greenlane Rosé

Rhubarb & Radish Salad

From Ontario Culinary Tourism Association
Serves 4

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

Rhubarb radish saladIngredients

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

Method

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

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

Taste and season with salt and pepper.

 

Clink & Drink Pink all summer long!

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

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

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

-…and a few other bottles.

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

 

 

 

 

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

Posted by Debbie

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

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

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

Bring on summer! Order One Dozen Rosé now >>

 

 

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


Creekside Cabernet Rose 2014Creekside Estates Cabernet Rosé VQA 2014

$14.95
Beamsville Bench (Niagara Escarpment)

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

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

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

 

 

Rosewood Trois Femmes Rose 2013Rosewood Trois Femmes Rosé VQA 2014

$15.00
Beamsville Bench (Niagara Escarpment)

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

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

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

 

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

$17.00
Beamsville Bench (Niagara Escarpment)

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

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

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

 

~ Recipes to enjoy with your One Dozen Rosés ~


With Creekside Cabernet Rosé

Rosemary & White Bean Dip

From Serious Eats
Serves 4 – 6

Ingredients

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

Method

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

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

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

Serve with Greek pita wedges or pita crisps.

 

With Rosewood Trois Femmes Rosé

Beet-zza

From Chatelaine Magazine
Serves 4-6

beet-zzaIngredients

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

Method

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

Bake at 400°F for 15 min.

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

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

Sprinkle with fresh basil.

 

With Sue-Ann Staff Foxy Pink

Grilled Chicken & Strawberries with Balsamic Syrup

From Fine Cooking Magazine
Serves 4

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

Ingredients

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

Method

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

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

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

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

 

Clink & Drink Pink all summer long!

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

In August the One Dozen Rosé will include:

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

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

Greenlane Rosé VQA 2013, Beamsville Bench (Niagara)

Henry of Pelham Sibiling Rivilary Pink VQA 2014, Beamsville

Vieni Momenti Sparkling Rosé, Beamsville (1 bottle)

Vieni Alleria Rosé VQA 2014, Beamsville (1 bottle)

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

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

 

 

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

Posted by Amanda

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

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

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

Bring on summer! Order One Dozen Rosé now >>

 

Featuring Rosé wines from
DiProfio Wines & Kacaba Vineyards…


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


Di Profio Gamay Rose 2013
Di Profio Gamay Rosé

$15.70
Twenty Valley  (Beamsville Bench)

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

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

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

Trip Tip: Among The Vines B&B

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

 

Kacaba Rebecca Rose 2014Kacaba Vineyard Rebecca Rosé VQA 2014

$14.95
Beamsville Bench (Niagara Escarpment)

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

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

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

 

~ Recipes to enjoy with your One Dozen Rosés ~

With Di  Profio Gamay Rosé

Chickpea, Barley & Feta Salad

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

Ingredients

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

Method

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

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

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

Toasted Spice Vinaigrette

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

Method

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

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

 

With Kacaba Vineyards Rebecca Rosé

perch with salsa verdePan Seared Perch with Salsa Verde

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

Ingredients

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

Instructions

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

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

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

Enjoy…and Clink & Drink Pink!

 

 

 

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Clink & Drink Pink with Huff Rosé wines

Posted by Debbie

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

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

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

Bring on summer! Order One Dozen Rosé now >>

 

Featuring Rosé wines from Huff Estates…

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

Huff Cuvee-JanineHuff Estates Cuvée Janine Sparkling

$25.00 (regular $30)
Prince Edward County

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

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

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

 

Huff Estates Rosé VQA 2013

Huff Rose 2013$19.00
Prince Edward County

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

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

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

 

~ Recipes to enjoy with your Rosés ~

With Cuvée Janine…
Gorgonzola & Strawberry Canapés

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

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

strawberry & gorgonzola canapes from LCBO Food & Drink MagazineIngredients

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

Method

Preheat oven to 425°F (220°C).

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

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

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

With Huff Rosé…
Smoked Salmon Sushi Pizza

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

Ingredients

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

Method

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

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

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

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

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

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

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

 

Enjoy…and Clink & Drink Pink!

 

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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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Newsletter Aug 2014 – Summer is far from over!

Posted by Debbie

Wednesday, August 20th, 2014
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There may be reminders about back-to-school, but relax, it’s still August & there are MANY lazy days of summer left in the calendar! Check out our top 3 Savvy ways to enjoy the rest of the summer:

You don’t even need to get out of your deck chair. These wines & beers can be delivered to your home, office . . . even your cottage.

 

Sip Rosé wines all summer long . . .

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.

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.

And there’s more . . . Our Savvy Sommeliers have compiled a Rosé Report with stories, tasting notes & summertime recipes for the wines.

“I am picking out a Rosé wine for tonight from the case you sent me & I am feeling like a kid at Christmas. They all look delicious!” – Lisa

 

Order your One Dozen Rosés before they run out > >

 

Come & get ’em . . . Top Canadian wines!

 

This summer we hosted our first annual All Canadian Taste & Buy wine event. It was an incredible night with 25 wineries serving 100+ wines – none of them are available at the LCBO.

You can still order  ANY of the featured wines from us! To make it easy for you to stock up with the best of the best from coast to coast, click here for the top selling wines from each winery.

Order ANY assortment of 12 wines from any province & shipping is FREE…only until Labour Day!

Stock up on incredible Canadian wines > >

 

Crack open a cold one – Ontario craft beer that is!

 

Here’s a tip to make sure your fridge is always full of hard-to-come-by craft beers from across the province…. simply subscribe to our Savvy Hip Hops craft beer-of-the-month club & each month we will deliver incredible beers to your home, office . . .  even cottage.

As an added bonus we will send you our monthly Beer Backstory Magazine so you have the inside scoop on the brewery, the featured beers & recipes too.

Check out the beers that will arrive at your doorstep:

August: A 2-4 of eight different beers from Perth Brewery
September: 12 large bottles from Thunder Bay’s Sleeping Giant Brewery
October: a variety of seasonal beers from Church-Key Brewing
November: cool brews from SawDust City Brewing Co.

Suds-cribe now & chill-ax with a fridge full of Savvy Hip Hops beers this summer.

 

Wear the hottest new Savvy T!

 

Hot off the press. The limited edition of ‘Keep Calm & Drink Canadian Wine’ T-shirts can be yours for $25 including postage.  Available in Women’s & Men’s sizes. To order yours, call our Savvy Team on 613-SAVVYCO (728-8926) or email cheers@savvycompany.ca

Psst: this is a great birthday present or dare I say – Christmas gift?!?

 

Have you heard all the buzz?

 

The spotlight has been shining on the Savvy Team this summer with multiple TV segments featuring Canadian wines & craft beer on CTV Ottawa Morning Live & Rogers Daytime Ottawa.  And the airwaves have been buzzing with interviews on ‘What She Said‘ on Channel 167 Sirius XM Radio.

Cheers & enjoy the summer sunshine!

Debbie & the Savvy Team

 

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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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