Posts Tagged ‘Ontario VQA wine’

A Vegan Winery?

Posted by David

Thursday, May 4th, 2017
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What’s in your wine? Many wine drinkers aren’t aware that wines commonly have additives like gelatin, eggs, or milk products added to them to adjust the flavours or help clarify the wine. Most of those additives come out of the wine again before bottling, but some people are still uncomfortable with the idea.

This month in Savvy Selections, we feature award-winning wines from Prince Edward County’s  Karlo Estates. Karlo produces a selection of delicious, food-friendly whites, rosés and reds, and they’re also the only “plant-based” winery in the world. We give you the vegan backstory on the following pages.

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find 3 of our Sommelier’s favourite Karlo Estates wines. 

2015 Niagara Peninsula Riesling Crisp and refreshing!
2015 Patio Reserve Rosé – Proving how flavourful rosé can be.
2013 Triumvirate – Food-friendly, with bracing acidity and wow! flavours.

 

Wines with style

Karlo takes full advantage of Prince Edward County’s unique terroir to make wines that are distinct and elegant. Our Savvy Sommeliers know you’ll love them as much as we do. Call on us at anytime you would like additional bottles of your favourite Karlo Estates wines – or other wineries we have featured in Savvy Selections.

Your Canadian Wine Hotline is 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca

 

Meet Sherry, Derek & the Karlo Team at Terroir – Wine Celebration in Picton on Saturday May 13 where all of Prince Edward County will be under one roof.  This all day event will be filled with delicious discoveries.  See you there!

Cheers,

Debbie & Savvy Team

 

 

Introducing…

Karlo Estates

Presented by Sommelier David Loan

When Sherry Martin Karlo (in photo) was in university, she noticed two things: she was broke, and she was putting on the dreaded ‘freshman fifteen’. “I started eating mostly vegetables and realized I was losing weight,” Sherry said. “Then I went to a slaughterhouse seminar at the Toronto Veg Food Fest and that convinced me to stick to a plant-based diet.”

 

New opportunities

At that same time, Sherry and her soon-to-be husband Richard Karlo founded Karlo Estates in Prince Edward County in 2005. They built the winery from scratch.

Richard had a passion for making wine and developed his talent and skills through twenty years of very successful home wine making, winning a spectacular number of awards along the way. “When I talked to Richard about diet from an environmental standpoint,” Sherry said, “he realized that he was already making plant-based wines and that it was a growing movement. As a businessman, he realized it was an opportunity he could capture.”

I asked Sherry to explain what she meant by “plant-based” wines. After all, don’t all wines come from grapes? “I like to use a coffee-press analogy,” she starts to explain. “Just like a coffee-press, a vat of wine has a lot of bits of grape and skin and pulp floating around in it. Winemakers add heavier ingredients, like egg whites or milk products or gelatin, which cling to the grape bits and weight them down so they’re easier to remove.”

“At Karlo, we take a different approach.  We use time and gravity to settle out the grape bits.  If we have to intervene to help the process along, we use bentonite clay as a binding agent rather than animal products. We try to avoid the need to adjust the acids or tannins, but if we do, we use potato or pumpkin proteins. It makes it harder to make the wines but people tell us it gives the wine a cleaner profile.”

 

Bridges and turnings

An engineer by trade, Richard led an important side project: building an immense dry-stone bridge over a creek on the property. In addition to being the largest bridge of its kind in North America, the keystone provides Karlo Estates with its iconic logo. Sadly, and with very little warning, Richard was taken by cancer at the end of November, 2014.  The wine community mourned this giant of the industry, who had always lent a helping hand to others. Many – including the Savvy Team – reached out to help.

 

Moving forward

Sherry was able to bring famed winemaker Derek Barnett (right in photo) onboard. Derek had won acclaim at Southbrook Winery and Lailey Vineyards.  “It is a complete pleasure to work with Derek,” Sherry said. “My late husband Richard left huge shoes to fill, and Derek is doing a great job. He’s a big teddy bear and he’s so talented and so nice.

Sherry explained, “2013 was a great vintage. What’s interesting about those wines is that Richard started them but Derek shepherded them into the bottle. 2015 on the other hand was Derek’s first vintage. He joined me at harvest, so they’re his beginning to end.” Sherry said they’re committed to developing great Prince Edward County wines from their own 14 acres of vineyards, but they’re not afraid to bring in Niagara fruit. “We source from Vineland and Niagara so we can get grapes that don’t grow well here, or to do styles that require a different terroir,” she said.

 

Taste of the County

Sherry is proud that The County offers flavours that are unique in the world of wine.   “The County is more nuanced and elegant than other Ontario regions. We have more acidity – it’s a bit more keynote. Our wines are really food friendly because you have the acidity to cut through the fats and the creams. They’re more contemplative.”

We know you’ll agree when you taste these beautiful wines from Karlo Estates!

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

For your Savvy Selection this month, we’ve chosen three wines that demonstrate the powerful elegance of Karlo wines.  We are confident that you’ll love the stunning flavours of these wines, along with some delicious recipes that will perfectly match food and drink.

 

2015 Riesling, $22

Did you know that Ontario produces some of the best Riesling in the world? Or that Riesling is a fantastic, food-friendly wine that shines in summer?

Sommelier Tasting Notes:  Bright straw with a gold hue, this is a wonderful example of dry Ontario Riesling. There are aromas of light petrol (the classic Riesling flavour!), lime, and tart green apple. High acidity. Dry, but with a drop of residual sugar. Tart and puckering with great minerality and just a hint of peach.  The finish is bracing with flavours of limes and green apples.

Suggested Food Pairings: The bright acidity and hint of sweetness on the finish will work well with spicy and fatty foods. Try it with a Thai Red Curry (recipe below).

Cellaring:  Drink at 8ºC within two years.

 

 

2015 Patio Reserve Rosé, $18

Savvy Sommelier Tasting Notes: I mainly drink rosé in the summer. I find the big flavours of a good, dry rosé very satisfying while being refreshed from the well-chilled wine.  Karlo’s Patio Reserve is made from Frontenac Noir grapes blended with a little Vidal. Frontenac was developed to thrive in our cold climate and it offers fruity, satisfying flavours.

This wine tastes of cherry, strawberry, peach, and mint. It’s mostly dry, with a hint of sweetness to balance the bright acidity. Best comparison? Strawberries and rhubarb! There’s a long, tart strawberry finish. Yum!

Suggested Food Pairings: Off-dry wines pair beautifully with spicy food, and this is no exception. Try spicy paella made with a mix of fresh and preserved vegetables (recipe below).

Cellaring: Ready to drink now, this could be cellared for up to 2 years. Serve between 8-10ºC.

 

 

2013 Triumvirate, $28

Named for the Roman practice of three rulers working together, Triumvirate is blended from Cabernet Sauvignon 62.5%, Cabernet Franc 25%, and Merlot 12.5%.

Savvy Sommelier Tasting Notes: Opaque cherry in colour, there area are big, fruity aromas of blackberries, leather, smoke, black cherries, and mint. On the palate, there’s more of a tart cherry presence, with the smoke and mint and a hint of alcohol. Good, chewy tannins and medium-plus acidity, this has a long tannic and tart cherry finish. This wine is meant to go with good food!

Suggested Food Pairings: The mouth-watering acidity and fresh fruit notes make us think Italian. And what better time than spring to try a new way of serving pasta? Serve this bright wine alongside pasta with ramps, fiddleheads, and sausage (recipe below).

Cellaring: Drinking well now, this can cellar 3-5 years. Serve at 14-16ºC.

 

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

Since we’re having plant-based wine, let’s try some flavourful veg dishes for a warm spring or hot summer’s day or make it a Meatless Monday!

 

With Karlo Estates Riesling…

Veggie Thai Red Curry

Recipe & Photo credit: BBCGoodFood.com
Serves 4-6

Ingredients

200g firm tofu, cubed
4-5 tbsp soy sauce
Juice 3 limes
2 red chillies – minced
1 zucchini – chopped into 1” pieces
1 small eggplant – chopped into 1” pieces
2 tbsp vegetable oil
400ml can reduced-fat coconut milk
½ red pepper – deseeded and chopped into chunks
140g mushrooms, – halved
140g sugar snap pea
20g pack basil leaves – chopped
1 tsp brown sugar
Cooked jasmine rice to serve

 

Paste

Make a fresh spice paste or use your favourite bottled or dry curry spice!

3 red chillies
1 lemongrass, roughly chopped
3 shallots, roughly chopped
½ red pepper, deseeded and roughly chopped
Zest 1 lime
Stalks from 20g pack coriander
Thumb-size piece ginger, grated
2 garlic cloves
1 tsp freshly ground pepper
1 tsp ground coriander

 

Method

Whiz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the zucchini, eggplant, and pepper and cook for 10 mins until almost tender.

Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

 

 

With Karlo Estates Patio Rosé…

Paella

Recipe and photo: CrazyVeganKitchen.com
Serves 4

 

Ingredients

2 ½  cups Vegetable Stock
½  teaspoon Saffron Threads
1 ½  Tablespoons Olive Oil
1 large Red Onion – sliced
1 Yellow Bell Pepper – sliced
1 Red Bell Pepper – sliced
1 cup Brown Mushrooms – sliced
3 cloves garlic – minced
1 cup Bomba Rice (or use another short-grain rice)
2 Roma Tomatoes – chopped
1 ½  teaspoons Smoked Paprika
Salt/Pepper
1 cup Green Peas
1 can Artichoke Hearts – drained and chopped
½  cup Parsley – chopped

 

Method

Combine the stock and saffron threads in a medium saucepan and bring to the boil over high heat. Reduce heat to low and maintain a simmer. Meanwhile, heat paella pan on the stove with 1 1/2 tablespoons Olive Oil.

Add Onion to Paella Pan and sauté for 2 minutes. Add sliced red and yellow pepper and continue to sautée till softened, about 5 minutes. Add the mushrooms and garlic and sauté for 5 minutes or until it has softened slightly. Season liberally with salt and pepper.

Increase heat to medium-high. Add Bomba rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through. Reduce heat to medium-low. Add one-third of the saffron infused stock and stir until just combined. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.

Add the next third of the stock and cook for 5 minutes uncovered or until almost absorbed. Add remaining third of stock and cook for 5-10 minutes uncovered.

Sprinkle surface of paella with peas and artichoke hearts. Cover entire pan in tin foil and leave to cook on a low heat for 12 minutes. After 12 minutes, turn heat off but leave the paella pan covered with tin foil for another 10 minutes.

Remove tin foil after 10 minutes and garnish with parsley.

 

 

With Karlo Estates Triumvirate…

Pasta with ramps, fiddleheads & sausage

Recipe and photo: TinyUrbanKitchen.com
Serves: 4

TIP: If you want to veg-ify this recipe, substitute some of the excellent commercial veggie sausages that are widely available from companies such as Field Roast or Tofurky.

Ramps (aka Wild Garlic) and fiddleheads are available at farmers’ markets each spring.

 

Ingredients

Ramps, 1 large bunch (4-6 stalks)
Olive oil, 1 teaspoon
Fiddleheads (optional)
Veggie Sausage, about 6-8 oz
Pasta, 12 oz, fresh, or 8 oz dried
Chili flakes (optional)
Salt and pepper, to taste

 

Method

Bring a large pot of salted water to a boil. If making dry pasta (8-12 min cook time), add pasta to the pot before beginning to cook the ramps. If using fresh pasta (1-2 min cook time), begin making pasta after the “sauce” part is done.

Cut up the ramp bulbs (white section) into small pieces and separate it from the leaves. Coarsely chop the leaves into 1-2 inch sections. Saute the ramps bulbs in olive oil over medium heat until they soften, about 2-3 minutes.

Add the sausage and break apart the meat with a spatula. Add the ramp greens and the optional fiddleheads. Add salt and pepper to taste.

Once pasta is done cooking, add the cooked pasta and some pasta water (maybe start with ¼ cup?) to the ramps/sausage mixture and stir it all together. If you want it spicy, optionally add red pepper flakes. Since my sausage was spicy I didn’t add any.

 

 

Enjoy the spring with your Savvy Selections!

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Last chance for Romance! Date night 75′ underground

Posted by Debbie

Thursday, February 11th, 2016
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Valentine’s Day is right around the corner. If you still haven’t found THAT PERFECT GIFT, then we can offer you something really different. We’re hosting our 2nd annual Wine, Craft Beer & Artisan Cheese Tasting at the Diefenbunker.  It’s a date night like no other! Book your tickets & join us for a fun evening exploring the fascinating Cold War Museum while sipping & sampling hard-to-find Ontario wines, craft beers & artisan cheeses.

Only a few spots left – get your tickets now

Tour & Taste 

Diefenbunker Blast Tunnel 72dpiTake it all in! A complementary guided tour of the Diefenbunker will be offered before OR after the tasting event.

Then at 7pm the corks will start popping, the Bunker will be filled with music & Savvy Company’s Cheese Sommelier will serve a variety of Canadian artisan cheeses.  As you mix & mingle in the Bunker’s Cafeteria, our Savvy Sommeliers will lead you through a ‘TOP SECRET’ blind tasting where the bottles of sparkling, white & red wines along with craft beers will be disguised. There’ll be fun guessing the style of wine & craft beer before we unveil the truth.

What’s a blind tasting?

Each bottle – wine & craft beer – will be wrapped in foil so that you can’t see the label. Sip & sample then make your best guess to what it might be.  A Chardonnay? An IPA? Or possibly a Pinot Noir?  At the end of the evening our Savvy Sommeliers will peel back the foil & uncover the truth of each bottle.  Ooohs, ahhs and “I told you so” are guaranteed to be heard.

Featuring amazing wines & craft beers from…

Château des Charmes

Lighthall Vineyards

Fielding Estate Winery

Kichesippi Brewery

Calabogie Brewing Co.

 

Book quickly – this unique event almost sold out!

 

Event Details

DATE: Saturday February 13
TASTING EVENT: 7 to 9pm

BUNKER TOURS – FREE!Diefenbunker-logo
Pre-event: 6 to 7pm
Post event: 9 to 10pm
** Guided tours must be booked in advance **

Advance Tickets Only
$80 per person
$150
per couple
$60
Designated Driver (alcohol free)

10% off for Diefenbunker members & Inner Square cardholders.  Call the museum for your top secret discount code! 613-839-0007.

All ticket prices include wine, craft beer, cheese samples & good ol HST.

See you underground!

The Museum Team & our team of Savvy Sommeliers look forward to seeing you at this one-of-a-kind event.

5 team members standing-001

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Valentine’s Date Night – underground!

Posted by Debbie

Monday, February 1st, 2016
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Have you booked your night out for Valentine’s Day yet? Look no further, back by popular demand, we’re hosting our 2nd annual Wine, Craft Beer & Artisan Cheese Tasting at the Diefenbunker.  It’s a date night like no other!  Book your tickets & join us for a fun evening exploring the fascinating Cold War Museum while sipping & sampling hard-to-find Ontario wines, craft beers & artisan cheeses.

Tour & Taste Diefenbunker Blast Tunnel 72dpi

Take it all in! A complementary guided tour of the Diefenbunker will be offered before OR after the tasting event.

Then at 7pm the corks will start popping, the Bunker will be filled with music & Savvy Company’s Cheese Sommelier will serve a variety of Canadian artisan cheeses.  As you mix & mingle in the Bunker’s Cafeteria, our Savvy Sommeliers will lead you through a ‘TOP SECRET’ blind tasting where the bottles of sparkling, white & red wines along with craft beers will be disguised. There’ll be fun guessing the style of wine & craft beer before we unveil the truth.

What’s a blind tasting?

Each bottle – wine & craft beer – will be wrapped in foil so that you can’t see the label. Sip & sample then make your best guess to what it might be.  A Chardonnay? An IPA? Or possibly a Pinot Noir?  At the end of the evening our Savvy Sommeliers will peel back the foil & uncover the truth of each bottle.  Ooohs, ahhs and “I told you so” are guaranteed to be heard.

Book quickly – this unique  event will sell out

 

Event Details

DATE: Saturday February 13
TASTING EVENT: 7 to 9pm

BUNKER TOURS – FREE!Diefenbunker-logo
Pre-event: 6 to 7pm
Post event: 9 to 10pm
** Guided tours must be booked in advance **

Advance Tickets Only
$80 per person
$150
per couple
$60
Designated Driver (alcohol free)

10% off for Diefenbunker members & Inner Square cardholders.  Call the museum for your top secret discount code! 613-839-0007.

All ticket prices include wine, craft beer, cheese samples & good ol HST.

NEW: Order a ‘Care Package’

Fall in LOVE with the featured wines, craft beers & artisan cheeses? You won’t find them at the LCBO or grocery stores. We’ll make it easy for you to order ANY of your new found favorites to take home with you or to be delivered after the event. You can pre-order a ‘Care Package’ – your personal picks of the featured wines, craft beers & wedges of artisan cheeses & we will have your customized parcel will be ready for you to take home after the event – every Care Package will include a set of 4 tasting glasses too.

See you underground!

The Museum Team & our team of Savvy Sommeliers look forward to seeing you at this one-of-a-kind event.

5 team members standing-001

 

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The 12 SAVVY Days of Christmas…

Posted by Debbie

Friday, December 20th, 2013
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Can you believe Christmas is tomorrow!?! Don’t despair…Be Savvy! Our team of Savvy Sommeliers are here to help! There is still time to wrap up these gifts:

Our #1 gift: Savvy Selections wine of the month club 3, 4 or 6 month subscription

Our ever popular Wine Appreciation 101 ‘Class’ with Savvy Sommelier Debbie Trenholm

NEW this year! Cheesey FUN-damentals ‘Class’ – a full day with our Cheese Sommelier Vanessa Simmons


And don’t forget to stock up on wines!

Our Sommeliers have a special holiday assortment of Ontario wines that will WOW your family & friends. And be sure to have our special bubbly for $18.95 (regular $27.95) for New Years Eve!

The Savvy Holiday Hotline is 613-SAVVYCO (728-8926)
or cheers@savvycompany.ca

 

The Savvy Elves are in the festive mood! We’ve been singing holiday songs in the office all month long. Here is the SAVVY version of The 12 Days of Christmas!

On the 1st day of Christmas, my true love gave to me. . .

1 Wine Appreciation 101 ‘Class’ on January 18 with Savvy Sommelier Debbie Trenholm. Join Debbie for a full day of learning about wines from around the world, wine lingo, the importance of glassware & decanters, tricks for ordering wine at a restaurant . . . AND Debbie will even show you how to sabre a bottle of bubbly!

On the 2nd day of Christmas. . .

2 Back-to-Back weekends featuring Wine Appreciation 101 ‘Class’ (January 18) & Cheesey FUN-damentals ‘Class’ (January 25) by the Savvy ‘Teachers’ & dynamic duo: Debbie Trenholm (for wine) & Vanessa Simmons (for artisan cheese). Join us for one or come to both ‘classes’ for a true wine & cheese experience like you have never had before. Homework never tasted so good!

On the 3rd day. . .

3 Savvy gift certificates for tickets to upcoming Savvy Events in 2014. Ideal for those hard-to-buy-for friends . . . and as a thank you gift for colleagues & clients too.

On the 4th day. . .

4 month subscription to Savvy Selections wine of the month club . Our #1 gift! Each month, three different hard-to-find Ontario wines selected by our team of Savvy Sommeliers conveniently arrive at your home or office. “It’s like Christmas for adults. Wines arrive on my doorstep every month!” – Colleen

On the 5th day. . .

5 ‘Must Buy’ wines from the LCBO featured in our blog If I only had $100, I would buy at LCBO. Use this shopping list for great value wines at Vintages as chosen by our Savvy Sommeliers Julie Stock & Susan Desjardins

On the 6th day. . .

6 month subscription to Savvy Selections – Ontario’s largest wine of the month club. The perfect gift for any wine lover . . . yourself included! Three bottles of wine that you won’t find at the LCBO are delivered directly to you each month – can shopping be any easier?

On the 7th day. . .

7 days a week you can contact us online with our NEW Live Chat. Ask us any question about wine, artisan cheese & craft beer. Try it out now on www.savvycompany.ca . . .”Operators are standing by”!

On the 8th day. . .

Our Savvy Elves are working over 8 hours a day & we’re online around the clock! Call our Savvy Team on 613-SAVVYCO (728-8926) each day leading up to Christmas or reach us online anytime at cheers@savvycompany.ca

On the 9th day. . .

$9 off sparkling wine from Niagara-on-the-Lake – so delicious you’d think it is French Champagne! Pop the cork when your friends drop in during the holidays or stock up for New Years Eve. ONLY $18.95 – and shipping is FREE when you order 12 bottles.

On the 10th day. . .

Round up 10 friends, colleagues or clients for a private Savvy Sommelier led wine, artisan cheese or craft beer tasting – a fun way to entertain in your home or at the office. Call on us to create a fun & memorable event. You invite the guests – we do the rest.

On the 11thday. . .

11 fantastic years in business – thank you for your continuing support as Savvy Company grows. Here’s to what in store for us in 2014!

On the 12th day. . .

12 different bottles of incredible Ontario wines – you won’t find these wines at the LCBO – delivered to you to enjoy during the holidays. Order today & your wines will be delivered in time for Christmas.

 

Happy Ho-Ho-Ho Holidays from all of us at Savvy Company.
Here’s to an exciting & delicious New Year together discovering wines, artisan cheeses & craft beers!

Debbie, the Savvy Team & Savvy Elves too!

 

PS – Have you seen the articles showcasing Debbie & her festive ideas in the holiday issue of Ottawa at Home Magazine (page 42 & 43)? And be on the lookout for her in this coming Saturday’s Ottawa Citizen

 

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Having a party? Make it a wine, craft beer & artisan cheese tasting

Posted by Debbie

Monday, August 12th, 2013
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Looking for a different party idea for friends or for a business networking event?  We have some wonderful Savvy Sommeliers on our Team and we are called on frequently to create a special gathering for family & friends or businesses call us to design a way to thank clients & employees. No matter what the occasion the events we create are fun.

A few weeks ago we hosted a client appreciation event for a local business to celebrate summer. It was one of those sweltering, steamy days during the mid-July heat wave that you really need to have a chilled Ontario rosé in your hand, or better yet an ice-cold craft beer to help unwind after a busy day. Held at the picturesque Ottawa Rowing Club overlooking the Ottawa River, our guests were treated to the latest & greatest wines from across Ontario in addition to some thirst-quenching craft beers made in Ottawa.

Our guests enjoyed summertime hors d’oeuvres made by The Mixing Bowl Catering that were paired with the various drinks.  And we had a Savvy Cheese Bar with a variety of artisan cheeses from Ottawa & Quebec  that our Cheese Sommelier Vanessa especially selected.

To tempt your tastebuds & give you an idea for your next party, here’s what we served…and we continue to receive rave reviews!

~ On Arrival: Sparkling Wine ~ 

Palatine Hills Romeo Blanc de Noir Sparkling VQA

Special Savvy Bin Ends price $22.95 (regular $29.95)

Popping the cork is a great way to begin any event. This sparkling wine made in Niagara-on-the-Lake is our top selling Savvy Bin Ends wine. Your guests will be Wowed with the light salmon colour & outstanding taste. Made with 100% Pinot Noir grapes, this bubbly is a perfect way to celebrate summer. Refreshing with the zippy acidity & elegant mousse (winespeak: bubbles) with citrus, strawberry & apple notes.

Suggested food pairings: Served well chilled, this wine is lovely on its own, with shrimp or paired with light appetizers.

Chef Scott Lucas at The Mixing Bowl created a Chili citrus marinated watermelon with garlic feta cheese & pickled rind to go with this bubbly.


~ Refreshing White, Rosé Wines & Craft Beers ~

FEATURED WINES:

Keint-He Voyageur Vidal VQA 2011

One of Prince Edward County’s hidden gems! This boutique winery is so small that you won’t find them at the LCBO. We are delighted to showcase their wines in our Savvy Selections wine of the month club.

Vidal is the same grape that is often reserved to make icewine. In this case, this wine is not sweet at all, rather it is dry, crisp & refreshing.  There are loads of delicious aromas & tastes that may remind you of fresh fruit salad in a glass!  Our Savvy Sommeliers picked this wine for our Savvy Selections subscribers to enjoy as it is perfect to unwind in a deck chair at the cottage or back yard deck with a good book.

Suggested food pairings: BBQed pork tenderloin

 

Daniel Lenko White Cabernet VQA 2011 

A unique wine using grapes from some of the oldest vineyards in Niagara, especially a unique Rosé made with Cabernet Franc & Cabernet Sauvignon grapes!

Suggested food pairings: Aromas of wild strawberry, pink grapefruit & peach that follows into the taste. Delicious chilled on its own, with grilled salmon or beef & strawberry spinach salad.

 

Daniel Lenko wines are hard to find & we are delighted to offer them this month for Savvy Selections – our wine of the month club – the best way to have Ontario wines delivered to your door every month! 

  Our Savvy Sommeliers chose 3 wines that are ready to drink now – at the cottage, at a campsite or on a deck chair in your backyard.   In addition to this unique Rose, our subscribers received bottles of these delicious Daniel Lenko wines:

Old Vines Chardonnay VQA 2010 – a classic, finely-balanced Chardonnay barrel aged in French oak
Old Vines Merlot 2008 – a BIG fruit filled red wine.

Sign up now & have great Ontario wines…delivered! 

 

FEATURED CRAFT BEERS:

Beyond the Pale Pink Fuzz

This is a refreshing wheat beer that the brewmaster (who remarkably doesn’t like fruit of any kind!) concocted by adding grapefruit zest and pulp at different points in the beer making process to insert a zippy character of grapefruit into the beer.  The hops were carefully selected to specifically emphasize the citrus notes in each pint.

Photo credit: Debbie Trenholm

Big Rig Raspberry Ale 

Brewmaster Lon Lodell tapped the keg of his first-of-its-kind creation at Big Rig in time for us to showcase at this corporate event.  Our guests were treated to this brand new wine!  A refreshing cold one with subtle raspberry – we heard many ‘yum’ followed by nodding heads of approval were heard at the event. This brew certainly made an impression

HORS D’OEUVRES SERVED:

Roasted asparagus-risotto cake with herb mascarpone cream
Honey date chicken roulade on a sweet potato coin

~ Red Wines & Craft Beers ~

FEATURED WINES:

Lailey Vineyard Canadian Oak Pinot Noir VQA 2008

There is a fantastic story about how winemakers where talking shop over beers at a summer backyard BBQ & created a new way of aging wine…with native Canadian oak.  Read this story in our Savvy eZine – our mini magazine for our Savvy Selections subscribers. 

When plans were made for Bank of Canada’s Mark Carney’s final Board of Governors dinner, I was called on to be the Sommelier for this VIP event & it was easy to select this truly Canadian wine crafted in Niagara-on-the-Lake by Lailey’s renowned winemaker Derek Barnett.

Suggested food pairings: Pinot Noir could be served lightly chilled (10 mins in the fridge) with BBQed salmon, pork chops or portabello mushrooms.


Kacaba Cabernet-Syrah VQA 2011

Now this is a BIG red wine! Whenever I am asked to find a bold red wine from Ontario…Kacaba Vineyards of Beamsville Bench (aka Niagara Escarpment) will always impress. They are consistently crafting outstanding red wines that turn heads & win awards. Few of their wines are available at the LCBO, so we showcased their big red wines in our Savvy Selections wine of the month club early this year.

Suggested food pairings: Fire up the BBQ & uncork this wine to enjoy with steak, lamb, burgers…and ribs too!

FEATURED CRAFT BEERS:

Kichesippi Hell or Highwater

This is the summer seasonal beer from Ottawa’s first brewery. Only brewed until mid-August, be sure to visit the brewery to get some of this Bavarian Lager.  Brewed with a combination of German malts, German noble hops and a genuine Munich yeast, this is a good example of the ‘session beers’ enjoyed in Bavarian beer gardens…or your back deck in Ottawa!

Beyond the Pale Hop on your Face

A uber hoppy beer, this brew has strong aromas & tastes of hops.  This big beer loaded with high alcohol at 7% is the cold one you want to have with heavier foods – think BBQed steak, ribs or thick pork chops.

HORS D’OUEVRES SERVED:

Olive stuffed meatball crusted with parmesan & tomato coulis
Wild mushroom gallette with avocado pesto

~ Savvy Artisan Cheese Bar~ 

Have you had cheese & wine – absolutely!  How about cheese & beer?  Our Savvy Cheese Sommelier Vanessa selected these cheeses from across Canada that she thinks are great to nibble on during the summer:

Bonnechere

Raw sheep’s milk made by Back Forty Artisan Cheese located in Lanark County, Ontario

Interesting Fact: Pressing a cheese during the cheesemaking process expels more whey and gives the paste a firm, dense texture as found in Bonnechere. 

Migneron de Charlevoix

Pasteurized cow’s milk made by Madison D’Affinage Maurice Dufour, Baie-Ste.-Paul, Quebec

Interesting Fact:  Washed rind cheeses age or ripen from the outside in, and the inside out, contributing to both the complexity of the aging process as well as the flavors and aromas of the cheese itself.

Avonlea Clothbound Cheddar

Raw cow’s milk made by Cow’s Creamery, Charlottetown, PEI

Interesting Fact:  Roughly 100 liters of Holstein cow milk goes into making 1 wheel of Avonlea Clothbound Cheddar

Chèvre Fatale

Pasteurized goat’s milk made by Fromagerie Les Folies Bergères, Sainte-Sixte, QC 

 

Need a hand planning your party?

Call on us anytime.  Whether you’re planning a surprise birthday celebration, a family get-together, a client appreciation event or corporate team building, we can make all of the arrangements for you.  Whether wine, beer, cheese or catering is required, every event we design is customize & will suit your budget.

Give us a call at 613-SAVVYCO (728-8926) to talk to Amanda our event manager extraordinaire or email her on amanda@savvycompany.ca .  We are ready to help make your next event a memorable one!

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Debbie’s Phad Thai recipe

Posted by Debbie

Wednesday, January 30th, 2013
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Adapted from Ken Hom Cooks Thai Cookbook
serves 4 -5 people

A good friend of mine taught me how to make Thai food and now I always have the ingredients for Phad Thai on hand.

 

Phad Thai Sauce

1 cup water
1 ½  cups sugar  (less if you rather not as sweet)
2 tablespoons white vinegar
1 teaspoon salt
1 piece of tamarind (approx 1″ x 1″) – purchase this at a Asian supermarket
½ cup ketchup

Method

Combine ingredients in a saucepan, stir and bring to boil.

Lower heat and simmer for approximately 30 minutes.

Strain sauce to collect remaining bits of tamarind (pits, skins etc).  Makes about 2 cupes.  This sauce can be stored in the fridge for weeks.  Reheat when ready to make Phad Thai.

Ingredients for Phad Thai

1 package of rice noodles (medium width)
1 tablespoon oil
1 clove of garlic minced
2-3 teaspoons of fish sauce
1 lime, cut into wedges
1-2 eggs
2 chicken breasts cubed
a couple of handfuls of bean sprouts (washed)
2-3 green onions finely chopped
1/2 cup chopped peanuts or cashews
2-5 sprigs of fresh coriander (coarsely chopped)

Optional items:
1 cup of cubed deep friend tofu (optional)
15 – 30 cooked or raw shrimp (optional)

To assemble

Soak noodles in warm to boiling water to soften (approx 30 minutes or longer.

his part of the assembly takes on 8-10 mins so have everything chopped and ready!

Heat wok. Add oil and garlic. Break eggs into oil and scatter fry. Add chicken and stir until cooked.  If using raw shrimp add to wok when chicken is almost done.

Drain water from noodles and add to wok. Toss continuously.

Pour Phad Thai sauce (as much or as little as you like), green onions, tofu and cooked shrimp (if using). Add fish sauce to taste.

Keep tossing noodles until completely coated with sauce and food is really hot.

 

To Serve Phad Thai

Place a handful of bean sprouts side of plate. Mound noodles beside sprouts. Sprinkle with chopped peanuts, coriander and squeeze lime juice over top. Serve immediately with spring rolls.

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It’s delicious when it’s 13 degrees below zero

Posted by Eva

Friday, July 20th, 2012
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13th Street Winery has been crafting outstanding wines in their own way for a number of years.  Located in Twenty Valley wine region in Niagara Peninsula, their beginnings was simple: 4 amateaur winemakers pooling their equipment & land to try their hand at making wines in an industrial-looking garage.  Their customers were family, friends and neighbours…but then the word started to spread and total strangers arrived wanting to pay for their experimental wines!  Now expanded & with new owners and housed in a converted farm house, they are no longer located on 13th Street, yet around the corner.  Their reputation continues to grow, most notably for their array of sparkling wines, dry Riesling white wine and Gamay medium bodied red wines.

At 13th Street, riesling grapes are used to make sparkling wine, table wine and this unique off-dry (winespeak: lightly sweet) wine.

13 Degreets Below Zero 2010

$19.95 (375 mL bottle)

Your sweet tooth will be raging with a sip of this unique dessert wine from 13th Street Winery.  It’s not late harvest wine, nor is it icewine, rather a special creation that only the team at 13th Street Winery can mark as their own.  Made with Riesling grapes that have been lightly touched by frost creating a naturally sweet wine that is far from the typical cloying texture of icewine or late harvest dessert wines.

Savvy Sommelier Tasting Notes: With each sip, you will notice the layers of acidity, yellow apple & minerals aromas & tastes that make this a refreshing wine with its acidity.

Food Pairing Suggestion:  Serve chilled as an apperitif, with a meal of lobster, chicken with a tarragon & cream sauce or enjoy a small glass after meal with artisan cheeses, roasted nuts, fresh fruit salad, butter tarts or apple pie.

 

Want to buy this wine?  We can arrange for it to be delivered!

13th Street Winery will be a feature winery in our Savvy Selections wine of the month club. Like this wine? Subscribe & it’ll be delivered to your home or office!

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A unique Italian wine crafted in Niagara

Posted by Eva

Friday, July 6th, 2012
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Savvy Sommelier Derek, tells us that the first time he interviewed Betty Colaneri, he was so enchanted by her story that, “I found myself just listening, forgetting to take notes and ask questions.  The second time we talked, I was more prepared!”

The story of the Colaneri Estate Winery begins in 1967, when Joseph & Maria Colaneri came to Canada from Italy with their two sons Michele (Mike) and Nicola (Nick).  Several years after their arrival, one of the sons, Mike married Angiolina, while the other son Nick, married Liberina or Betty.  What is touching about this is that two brothers (Mike and Nick) married two sisters, (Angie and Betty).

The Colaneris have been growing grapes in the Niagara region for 34 years.  However, they did not become directly involved in the wine making business until 2003.  I chuckled as Betty told me that the family agreed to take advantage of an opportunity and replant their grape vines…”it was either grape vines or Christmas trees” she recalls. Now, having tasted their wines, I am glad that the family agreed on the grapes!

What makes Colaneri different is that the family made a decision to produce their own wines in a uniquely Italian style using the ‘appassimento’ technique where some or all of the grapes are kiln-dried to enhance the concentration & depth of the aromas & flavours.

Derek gives us a quick 101 on Italian Wine Styles

Italian wines are as diverse and as unique as the people and the country.  Given this, I thought I would dedicate a portion of this article to provide you with basic information about the styles you will be enjoying. 

Appassimento: A style of wine in which some or all of the grapes are partially dried before they are fermented into wine. By drying the fruit, there is more sugar, less water and therefore a greater concentration of flavour with the finished wine.

Ripasso (pronounced ree-PAH-soh):  In Italian ripasso literally means “re-passed”.  After the wine is fermented in the usual way, it is placed in casks containing the lees (winespeak for grape skins) from a prior batch of wine.  Usually, the lees of an Amarone wine are used. This process, which lasts from 2 to 3 weeks, adds colour, tannins, body and complexity of flavors to the new wine.

Cheers & Enjoy!

Colaneri ‘Corposo’ Cabernet VQA 2009

$18.95

This wine is made similar to an Italian Ripasso, where the must from dried grapes used to produce Amarone-style wines are added to a wine, causing a second fermentation to add body & depth of flavour.

Savvy Sommelier Tasting Notes: A blend of Cabernet Franc & Cabernet Sauvignon with aromas of dried cherries, white pepper, herbs & earth, with intense flavours of red & black plums & some tobacco – or is it fresh ground pepper? – on the finish.

Suggested food pairings: BBQ sausages, meat-based pasta or herbed encrusted roast lamb would be delicious!

 

 

Want to buy this wine?  Subscribe & it will be delivered!

  Colaneri has been a feature winery in our Savvy Selections wine of the month club. Read more about Colaneri & their wines in our Savvy eZine.  You won’t find this outstanding wine on the shelves at the LCBO.  Would you like this wine? Subscribe to our wine of the month club or call on us to make the arrangements for a special delivery to your home or office!

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The difference is in the dirt…

Posted by Julie

Wednesday, January 26th, 2011
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Wine made with honey? Only at Rosewood…

Posted by Wayne

Monday, August 16th, 2010
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Savvy Selections wine of the month club
features Rosewood Estates Winery & Meadery
Canada’s wineries delivered to your doorstep
 

 

 

 

 

We all know that wine is made with grapes, sometimes other fruits, yet did you know that wine can be made with honey too? This month’s featured winery Rosewood Estates Winery & Meadery located on the Beamsville Bench (Niagara Escarpment) wowed our Sommelier tasting panel with outstanding wines and meads (wines made with honey).  Savvy Sommelier Wayne Walker was eager to interview Rosewood’s winemaker Natalie Spytkowsky.  After they chatted on the phone for what seemed like an hour, Wayne quickly called me to share his new knowledge about mead. The first words out of his mouth was “Wow, Natalie is a really cool person”. It is fascinating people like Natalie who we like to introduce you to with your Savvy Selections each month and they look forward to meeting you when you visit their winery.

 

Natalie has been a long time friend of Savvy Company since she was one of the first winemakers we featured in a winemaker’s dinner event in 2005. At the time she was the winemaker at Angel’s Gate Winery making impressive aromatic white wines (Angel’s Gate was a Savvy Selections featured winery in January 2006). A few years later, she hopped the fence (literally – Rosewood is right next door to Angel’s Gate) to help professional beekeepers, Renata and Eugene Roman, build Rosewood Estates into a winery and a meadery.

 

In the attached Savvy eZine, Wayne gives you a Mead 101 (see page 8) as well as an interview with Natalie about her approach of making wine as naturally as possible – natural yeast is one of her secret ‘ingredients’.

 

In your Savvy Selections, you will find these delicious wines that WOWed the Savvy Selections tasting panel:

– Rosewood Gewürztraminer VQA 2008

– Rosewood Chardonnay Reserve VQA 2008

– Rosewood Pinot Noir VQA 2008

OPTIONAL: Ambrosia Grand Reserve Mead 2006

 

Enjoy honey? 

Rosewood’s honey is delicious and whenever I am in Niagara, I make a point to visit Rosewood to stock up on wine, mead & jars of their honey. If you would like to try their honey too, just let me know and I will arrange to have it…delivered!

 

You rarely find Rosewood wines at the LCBO

There is a cult like following of Rosewood’s wines and with their limited supply of 5000 cases, their wines sell out fast.  When you have a Rosewood favorite and you would like additional bottles, simply call on me to arrange a special delivery for you. Likewise if after reading all about Rosewood’s meads you would like to try them – Wayne HIGHLY recommends Ambrosia (see page 4), “It’s like nothing I have ever tasted before”, call on me to arrange a special delivery for you.

  

Cheers & Enjoy the rest of your summer!

– Debbie & the Savvy Team


 

 

 

 

 

Rosewood Estates Winery & Meadery

Presented by Sommelier Wayne Walker


 

Beekeepers & Winemakers Create a Sweet Deal
“Renata and Eugene Roman purchased 40 acres of land in 2000, which is now home of Rosewood Estates Winery and Meadery. Their goal was to start a small-batch artisanal winery and meadery. This property is located on prime Beamsville Bench terroir. At Rosewood, 15 acres makes up the planted vineyard; approximately 2 acres is for the apiary and the rest is part of the beautiful forested area of the Niagara Escarpment.”

 

This is how Rosewood Estates identifies itself – a   small-batch winery and meadery. As Winemaker, Natalie Spytkowsky tells it, wines and meads are all about “small and natural”. This philosophy is what allows selective hand harvesting of grape clusters, extensive sorting of grapes to get the best of crop and whole cluster pressing of grapes in gentle cycles. There is no crushing. Grape clusters go straight to the tank and are allowed to settle in cold temperatures. As much as is possible, Natalie naturally ferments the red varietals (winespeak: juice of single grape varieties) rather than introducing commercial yeasts. She explains that it takes more time to complete the winemaking process, but in six or seven months after fermentation, it is her opinion that “the wine opens up better and shows more richness and complexity”. Of course this winemaking approach takes passion, patience and commitment.

 

Small tanks (5,000 litres) and production around 5,000 cases allows for more care and more exacting monitoring of processes. The Chardonnay Reserve for example that is one of this month’s selections is part of a 4 barrel production. A great example of the Rosewood philosophy in motion!  (Rosewood Gewürztraminer, also a selection this month, just won a Gold Medal at the 2008 Cuvée Competition – considered as the Academy Awards of Ontario wines.

 

The meadery side of Rosewood takes on the same philosophical and practical approach. A second generation beekeeper, Eugene Roman realized a teenage dream by teaming up with Natalie to produce mead (honey wine). Mead is made by fermenting honey and water. There are three apiaries attended by the Romans that are positioned throughout the Beamsville Bench. As you might expect, the bees are busy travelling throughout the region.  Natalie explains to me that one bee will visit one million flowers to produce one pound of honey. It may fly a distance as far as 4 times around the world collecting the raw materials for honey. Just think of all the choices it has in the Niagara wine and fruit region?

 

Rosewood puts all its talents together when it makes meads like Mead Noir and Mead Blanc where the juices from grape varietals like Gewürztraminer and Pinot Noir are used instead of water with the honey. This is known as ‘pyment’ and it takes advantage of the properties of both the honey and the wine.

 

Savvy Selections is offering you what I consider is the ‘la crème de la crème’ this month by making Ambrosia (an ancient style mead) available on request. I hope you like it as much as the Savvy Selections tasting panel did.

Set on the natural clay loam of The Bench, Rosewood is on a wind protected site, good for the grapes and good for the bees. The Romans have just bought another parcel of land on 20 mile bench to expand its artisanal efforts.

 

As for the future?
Natalie says, “We are staying on track. We like where we are right now. Our size is fine. We have more control over our vineyard than larger operations and we grow 100% of our own grapes (and honey).

 

“None of our wines will be a clone of its former self. Everyone here is a piece of the puzzle that makes our wines and meads. For us this generates passion which in turn generates creativity”,explains Natalie. “The spirit of Rosewood is ‘Passion Grows Here!’”

 

And I think that passion is palpable and drinkable!

 

Here’s to Rosewood’s wines & meads.
Enjoy your Savvy Selections!

 

 

~ Savvy Sommelier Tasting Notes ~

 


Rosewood Gewürztraminer VQA 2008, $18.00

The grapes for this wine were harvested from the Wismer vineyard near Balls Falls in Vineland. A state of the art Euroselect Destemmer equipment which destems with less vibration and trauma was used on the hand-harvested crop. Gently pressed then fermented in stainless steel tanks, the juice is soaked with the skins for 48 hours to extract colour, flavor and aromatics.

 

Savvy Sommelier Tasting Notes:  This wine establishes itself as very aromatic with very pleasant experiences of lychee, tropical fruit and rose dust. The aromas transfer to the same strong flavours on the tongue with the addition of stone fruits and sweet spice. All this is delivered in a honeyed texture characterized by subtle sweetness and balance. The long finish accentuates the power of this wine’s profile.

 

Suggested Food Pairing: This wine has the answer to some very difficult pairing problems! Hot dishes like Pad Thai and Indian curry – are spicy & have exotic ingredients that are best with a wine with low acidity and good fruit structure. This Gewürztraminer is perfect for exactly that reason! Moving away from spicy foods to cheeses – you may already experienced the difficulty of matching hard and soft cheeses with a single wine. Because of its texture and fruit profile, this Gewürztraminer easily handles with the hard and soft cheese matching issue: soft Boursin from France, the exotic hard Garrotxa from Spain or Wensleydale from England are all a perfect companion with a glass of this wine. Various ages of good old Canadian Cheddar shine! Fruit glazed ham and stuffed pork chop with bacon and Gouda are dynamite.

 

Cellaring: Drink now at 8C to 12C. Short term cellaring 12 to 18 months is possible, but you don’t want to loose the aromas or fruit flavours that will be compromised if you cellar this wine too long.

 

Rosewood Reserve Chardonnay VQA 2008, $25.00

The grapes for this wine were hand harvested and hand sorted in the winery – a lot of fingerprints involved in making this wine. An interesting note on the processing of these grapes is that they are picked and sorted and pressed in clusters. Battonage (winespeak: regular stirring in the tanks) is done to keep the yeast in suspension and add to the luxurious mouth feel and texture of the wine.

 

This is a special treat for our subscribers as only 4 barrels were produced of this wine.

Don’t wait too long to contact us if you want more.

 

Savvy Sommelier Tasting Notes:  Elegant and sophisticated, this wine is both refreshing and creamy. It has all the characteristics of a modern-day Chardonnay with its yellow pear, ripe pineapple aromas with a long creamy finish that belies the French oak aging by offering up vanilla, nutmeg and coconut for barrel flavours instead of more woody offerings. The combination of fruit and texture makes it the perfect choice for white wine drinkers who need a choice for more full-bodied foods like steak or blackened dishes.  

 

Suggested Food Pairing: The freshness in this wine makes it a great wine to have with fish and pastry. Fish pies and fish cakes would be outstanding. Shellfish in white sauce or poached salmon along with chicken, pork or pasta in a creamy sauce would also match well. Cheese-based salads like Caesar or chicken salads with stone fruits or tropical flavours will explode in your mouth with this wine.

 

Cellaring: Could be cellared for 3 to 4 years, but it really begs to be enjoyed now at about 15C.


Rosewood Pinot Noir VQA 2008 $18.00

Another crop hand-harvested from the Wismer Vineyard, the grape clusters were lightly pressed after 4 days of cold maceration where the juices were naturally released from their own weight. To finish this process, a very light pressing was done, followed by 10 months of aging in French oak barrels.

Savvy Sommelier Tasting Notes:  This wine was released just in time to be featured in Savvy Selections.  As Wayne stated during the Savvy Selections tasting panel, “This wine has almost everything anyone could want in a Pinot Noir.” It is delivered with finesse and femininity. Sweet cherries, ripe strawberries, spice, mocha and freshly picked morels are on the nose and the palate. These experiences are completed by a soft, sweet wood and red fruit finish transported on a light to medium body. Good acidity and soft tannins complement a very enjoyable wine.

 

Suggested Food Pairing: With its fruit and acidity, this wine would work well with creamy sauces and spicy seasonings. Leaner meats like veal, chicken, turkey or wild game bird would work well. Earthy flavours (truffles, wild mushrooms, mustards, coriander and horseradish), sweet spices (clove, cinnamon, nutmeg), sweet vegetables (beets, carrots, carmelized onions, bell peppers) and mild or creamy cheeses (Brie, Camembert, Havarti, Jack) as well as  natural stocks and sauces that include butter all work well with this wine. A medium rare rack of lamb rubbed with Rosemary is a great match!


Cellaring: Drink now or cellar for up to 5 years.

OPTIONAL WINE:  Rosewood Ambrosia Grand Reserve Mead 2006 $36.00 (375 mL)

Our Savvy Selections tasting panel sampled 3 of Rosewood’s meads and were blown away by Ambrosia.  Sommelier Wayne Walker sums it up: “Ambrosia was like nothing I have ever tasting before – an incredibly delicious smooth & unique wine.”

 

Savvy Sommelier Tasting Notes:  Full bodied, rich & warm is the best way to begin to describe this unique wine. Straw yellow in colour, aroma and tastes of fresh ripe stone fruits (think nectarine, peach) orange marmalade, sweet spices, white flowers and clover. A honeyed texture with a long pleasant finish that lingers on the tongue with one of the sweetest wood flavours that you will ever experience.  “There is no other taste quite like it”, states Wayne.

 

Suggested Food Pairing: If you have a sweet tooth, you will enjoy this mead with aged cheeses, patés, foie gras and fruit or nut based desserts.  On the sweetness level it is only a 10 – compared to icewine that is usually in the 30’s

 

Cellaring: Already aged 4 years – it will continue to last in the cellar, but don’t resist the temptation – enjoy it now.

 

 

 

 

 

 

 

 

 

 

~ Recipes to enjoy with your Savvy Selections~


    

Thai Red Lentil Curry
The kitchen of Loethe Khonmen (Wayne’s son-in-law)
Serves 4-6

 

Ingredients

2 cups red lentils

1 large onion, diced

1 Tbsp. vegetable oil

2 Tbsp curry paste

1 Tbsp curry powder

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1 tsp white sugar

1 tsp minced garlic

1 tsp ginger root, minced

1 (14 oz) can tomato puree

 

Method

Wash the lentils in cold water and place in a pot with water. Cover and simmer until lentils are tender. (add more water if needed)

 

In a large skillet or saucepan, caramelize the onions in vegetable oil.

 

Combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a mixing bowl. When onions are cooked, add mixture to onions and cook over high heat 1 to 2 minutes.

 

Stir in tomato puree and reduce heat allowing curry base to simmer until lentils are ready.              

 

Drain lentils when ready. Mix curry base into the lentils and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With Rosewood Estates Reserve Chardonnay….

 

 

 

 

 

 

 

 

 

 

 

Fish Pie
From Jamie’s Ministry of Food Cookbook, Jamie Oliver
Serves 4-6

 

Ingredients

Sea salt and freshly ground black pepper

4 lbs. potatoes

1 carrot

2 sticks celery

150g good cheddar

1 lemon

½ fresh red chili

4 sprigs fresh flat leaf parsley

300g salmon fillets

300g undyed haddock fillets, skin off, bones removed

125g king prawns, raw, peeled

Olive oil

Handful of good spinach, chopped

2 ripe tomatoes, quartered

 

Method

Preheat oven to 400F and bring a large pan of salted water to boil. Peel the potatoes and cut into 2 cm chunks.

 

Add potatoes to water and cook for about 12 minutes.

 

Into a baking dish or earthenware dish, coarse grate celery, carrot and cheddar. On fine side of grater, zest from the lemon, the chili and the parsley leaves and stocks.

 

Cut salmon and haddock into bite=sized chunks and place in tray with prawns. Add spinach and tomato. Mix well.

 

Drain potatoes, return to pan add good ‘lugs’ of olive oil and a pinch of salt and pepper. Mash until smooth then spread evenly over top of fish and grated vegetables. Place in preheated oven for 40 minutes or until crispy and golden on top. Serve piping hot.

 


 

With Rosewood Estates Pinot Noir…

Creamy Pasta with Turkey, Mushrooms and Old Cheddar

Recipe from the kitchen of Dairy Goodness

Serves 4

 

Ingredients

2 cloves garlic finely chopped

1 8oz package of mushrooms

1 tbsp butter

½ cup white wine or chicken broth

1/3 cup 35% whipping cream

¼ cup milk

2 cups diced cooked turkey

Salt and freshly ground pepper to taste

1/3 lb Aged Canadian Cheddar, shredded

4 cups cooked long pasta

½ cup sun-dried tomatoes, cut in strips

3 tbsp chopped fresh parsley

2 tbsp toasted pine nuts

 

 

Method

1.  In a large frying pan, melt butter over medium heat and cook garlic and mushrooms 3 to 4 minutes. Set pan aside at this point.  

2.  Deglaze pan by adding wine and bring to a boil. Add cream, milk, mushrooms, turkey, salt and pepper. Simmer for a few minutes without boiling.

 

3.  Set aside 1 oz of cheese for garnish. Add remaining cheese to pan and melt over medium heat, stirring well.

 

4.  Add cooked pasta, tomatoes, parsley and pine nuts. Stir well, heat through and serve immediately sprinkled with cheese. 

 

Cheers & Enjoy this month’s Savvy Selections!

 

 

 

More about Mead

Courtesy of Rosewood Estates website

 

What Is Mead?  

Mead (also known as Honey Wine) is made from the fermentation of honey and water. Honey is flower nectar collected by domesticated honeybees (apis mellifera). Honey is a remarkable product which contains a complex mixture of sugars, enzymes, proteins, organic compounds and trace minerals. These compounds give honey its distinctive flavor and aromas. These carry over into mead production and lend a distinctive flavor to the finished mead.  

 

Mead was the first fermented beverage enjoyed by modern mankind. Mead first showed up as a beverage almost 10,000 years ago. It is a deep part of human history and a link to our forefathers. In ancient Greece, Hippocrates used mead as a tonic. Vikings believed that honey and mead had magical properties and were a gift from the heavens (Valhalla). In Celtic tradition, no wedding was complete without a mead toast to the young couple…FOR A SWEET MARRIAGE. It has been claimed that the word honeymoon comes from a tradition where a newly married couple drank mead for a full moon to ensure a long life and a happy marriage. We find it an intriguing and historical product which links us to human history. 

 

Honey – Nature’s Original Sweetner 

At Rosewood, we produce and sell natural un-pasteurized honey on the Estate. Our busy bees Apis mellifera – fly the Beamsville Bench and Twenty Valley to gather nectar from the flowers to produce sweet golden honey for your enjoyment.  

 

Honey is known to provide us with many health benefits and provides instant fast burning energy. Honey can be used extensively in cooking from making smoothies to honey baked hams. 

 

 

 

 

 

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