Posts Tagged ‘order Ontario wines’

Clink & Drink Pink – the latest Rose Report

Posted by Bethany

Monday, June 27th, 2016
Share

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

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

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

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

Cheers….it is summer!

Debbie & the Savvy Team

In this bouquet of Roses you will find

~ Tasting notes by Savvy Sommelier, Bethany Harpur ~

 

Traynor Family Vineyards Alta Rosé VQA 2015 

$25
Prince Edward County

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

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

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

 

Pondview Estate Winery RoséPondview Estate Winery Cabernet Franc Rosé VQA 2014

$14.95
Four Mile Creek (Niagara)

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

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

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

 

Chateau des Charmes Rosé Cuvée dAndrée VQA 2014

2014_Rose_NewLabel$15.95
Niagara-on-the-Lake

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

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

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

 

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

$28.95
Niagara-on-the-Lake

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

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

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

$17.95
Twenty Valley (Niagara)

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

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

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



Redstone Winery Ro VQA 2015

Redstone Winery Rosé$16.95
Lincoln Lakeshore (Niagara)

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

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

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

 

 

~ Rosé Recipe Box ~

Summer time favourites enjoy with your Bouquet of Rosés

 

Baked Fish Tacos

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

Ingredientsfish tacos

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

Method

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

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

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

Bake 10 minutes or until browned.

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

Orange & Maple-Glazed Pork Tenderloin

Looneyspoons Cookbook
serves 4 to 6

IngredientsLooneyspoons

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

Method

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

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

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

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

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

Fresh Asparagus Tart

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

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

Ingredients

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

Method 

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

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

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

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

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

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

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

 

Goat Cheese & Wild Mushroom Flatbread

Photo & Recipe from Domestic Superhero
Makes 2 flatbreads

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

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

Optional glaze:

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

Method

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

Preheat oven to 400ºF. 

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

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

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

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

 

Have your fridge full of Rosés all summer long

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

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

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

 

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

Cheers & Enjoy your summer!

Share

Clink & Drink Pink! The Rosé Report

Posted by Bethany

Friday, May 20th, 2016
Share

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

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

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


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

 

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

 

 

In this Bouquet of Rosés you will find…

~ Tasting notes by Savvy Sommelier, Bethany Harpur ~

 

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

$15.95
Prince Edward County

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

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

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

 

Creekside Cabernet Rose 2014Creekside Estate Winery Cabernet Rosé VQA 2015

$14.95
Beamsville Bench (aka Niagara Escarpment)

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

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

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

 

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

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

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

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

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

 


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

$17.95
Twenty Valley (Niagara)

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

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

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

 

Cuvee JanineHuff Estates ‘Cuvee Janine’ 2011 Sparkling Rosé

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

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

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

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

 

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

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

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

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

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

 

 

~ Rosé Recipe Box ~

Spring & Summer time favorites enjoy with your Bouquet of Rosés

 

Baked Brie with Strawberry Mint Topping

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

Baked Brie with strawberry toppingIngredients

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

Method

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

Place Brie on baking sheet; spread with topping.

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

To garnish, sprinkle with nuts (optional)

Serve with warm, sliced baguette or crackers.

 

Caramelized Onion Tart

From Smitten Kitchen, smittenkitchen.com
Makes 10 servings 

Ingredients

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

Method

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

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

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

Heat oven to 400 degrees.

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

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

Grilled Watermelon and Shrimp Salad

From Savoury Image
Serves 4

Ingredients

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

Method

Preheat BBQ or grill pan to high.

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

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

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

 

Turkey Meatballs with Creamy Lemon Pasta

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

Ingredients

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

Method

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

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

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

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

 

Have your fridge full of Rosé wines all summer long…

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

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

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

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

Cheers & Enjoy your summer!

 

 

 

Share

The summer heat wave is coming!

Posted by Debbie

Monday, May 9th, 2016
Share

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!

 

 

 

 

Share

Kicking off 2016 with a special event…

Posted by Debbie

Monday, January 4th, 2016
Share

You are in for a treat!  Owner Jeff Aubry & winemaker David Sheppard from Coyote’s Run Estate Winery in Niagara-on-the-Lake will be showcasing a special selection of Estate and Rare Vintage wines for you to taste…and buy at Ottawa’s Orange Art Gallery. Join us to meet the makers and stock up on the extraordinary wines of Coyote’s Run – Tickets are only $25.  This amount is deducted from your order of 6 or more wines showcased at this event.

Truly unique winesbottles

Located just outside the village of St. David’s, the estate vineyard is one of the most remarkable locations in Niagara-on-the-Lake. Coyote’s Run enjoys more ripening-friendly heat than almost anywhere in Ontario.

In addition, the property is really two vineyards with two very distinct soil types that they have named ‘Black Paw Vineyard’ and ‘Red Paw Vineyard’.

What a difference the dirt makes

dirtThe soils have tremendous geological differences that are profoundly expressed in the grapes…and the wine. They plant the same grape variety on each of these soils and vinify them separately, resulting in two very unique and distinct wines grown only a few hundred metres apart.

At this event you can taste wines from Red Paw & Black Paw Vineyards side-by-side to taste the difference terroir makes.

Advance Tickets Only
Portfolio Tasting Only: $25 per person*
*This amount will be deducted from your purchase of a mixed case of wine

Sparkling Reception: $25 per person
This ticket is an additional purchase to the Portfolio Tasting ticket

Limited number of tickets available…Order yours & you’ll be added to the guest list.

 

~ Over a dozen wines to try & buy at special prices ~
FREE Shipping on 6 bottles

A rare & impressive offer.  You can order ANY combination of 6, 12 or more bottles from Coyote’s Run & shipping by courier is FREE.

 

Meet the dynamic people behind the winery…

Coyote’s Run was founded in 2003 by the Aubry family, with David Sheppard as Winemaker.

Dave & Jeff & ChrisDavid (middle) is a top notch winemaker with over 30 years of experience in the industry.  After working at a small winery in Germany, he returned to Canada to join Inniskillin and learned from pioneers like Karl Kaiser.  Jeff Aubry (right) came to Niagara wine country from his high tech days at Nortel.  He wanted to be a part of something more creative and the wine industry was the perfect choice. David & Jeff will undoubtedly share many more stories about their wines & their boutique winery when you meet them at this portfolio tasting. (on left of this photo is Chris – the assistant winemaker)

 

Event Details

DATE: Wednesday January 20, 2016
SPECIAL: Sparkling reception with the Winemaker: 5:30 to 6:30pm
PORTFOLIO TASTING: 6:30 to 9pm
LOCATION: Orange Art Gallery, 290 City Centre, Ottawa (free parking available)

SPECIAL PRE-EVENT…
Sparkling Wine Reception with the Winemakerwine_tasting_sparkling
Kick off the New Year with a glass of sparkling wine as David explains the intricate step-by-step process of how to craft a delicious sparkling wine that could rival French Champagne.
Only 30 tickets available.

Advance Tickets Only
Portfolio Tasting Only: $25 per person*
*This amount will be deducted from your purchase of a mixed case of wine

Sparkling Reception: $25 per person
This ticket is an additional purchase to the Portfolio Tasting ticket

Sip & Stock up!  

Debbie-bottle-boxThis portfolio tasting will feature impressive wines from Coyote’s Run that rarely are seen outside of the winery – and you definitely won’t find them at the LCBO. Our event is the perfect opportunity to stock up for wines to have on hand and those to lay down in your cellar.

All parcels will be hand delivered by courier to your home or office – now that is convenient! 

FREE Shipping on 6 bottles
A rare & impressive offer.  You can order ANY combination of 6, 12 or more bottles from Coyote’s Run & shipping by courier is FREE.

Unable to join us but want to order?

No problem.  The Savvy Team would be delighted to make arrangements for your wine delivery – simply call us 613-SAVVYCO (728-8926)

 

Share

Come to an Outstanding Event

Posted by Debbie

Tuesday, November 17th, 2015
Share

Quick…before we SELL OUT! Want to sample wines, artisanal spirits & ciders from EVERY corner of Ontario? Then get your tickets now to this Outstanding in their Fields Taste & Buy – where you will meet the makers of .  That’s right…Prince Edward County, Beamsville Bench, Niaraga-on-the-Lake & for the first time ever, a winery from Lake Erie North Shore AND the Outstanding image wine glassOttawa Valley! How cool is that?!?

You name it…we’ll have it to TASTE & BUY!

Bubbles, white, red & dessert wines, refreshing ciders along with artisanal gin, vodka & rye….there will even be outstanding artisan chocolate too! Get ready to sample & stock up for the holidays.

Best shipping Promo EVER!

EXTRA BONUS! FREE shipping when you order 6, 12 or more bottles of ANY combo of your new found favorites.

 

Buy your ticket for $70 & bring a friend for FREE

 

 

Try these ciders…

County Cider CompanyPrince Edward County

County Cider (500mL) $6.95

Pear Cider (500mL) $7.90

Feral Cider (1L) $9.95

 

Vieni Estates  – Beamsville Bench (Niagara)

Sparkling Apple Cider $15.95

 

Artisan spirits…

Dillon’s Small Batch Distillers Niagara *first time featured!*

Unfiltered Gin 22 (750mL) $39.95

Rose Gin (750mL) $44.95

Cherry Gin (750mL) $49.95

The White Rye (750mL) $37.45

Method 95 Vodka (750mL) $39.95

Limoncello (375mL) $24.95

 

Craft Dark Chocolate…

Hummingbird Chocolate Maker – Almonte *first time featured!*

 

Wines from…

Amazing Wines Niagara-on-the-Lake

2013 Chardonnay $14.95

2013 Cabernet Franc $14.95

Calamus Estate WineryBeamsville Bench

2013 Steely Chardonnay $14.95

2013 Roberts Riesling $15.20

2013 White Night (Reg. $13.20)$11.20

2012 Calvin’s Cabernet $17.50

2012 Cabernet Franc $23.20


Casa-Dea Estates
Prince Edward County

2013 Dea’s Cuvée Sparkling $18.95

2012 Chardonnay $15.95

2013 Gamay $15.95

2011 Pinot Noir $19.95


Château des Charmes
Niagara-on-the-Lake

2013 Chardonnay Musqué $16.95

2013 Sauvignon Blanc $17.95

2012 Gamay Noir ‘Droit’ $16.95

2012 Cabernet Franc $25.95


Calamus Estate Winery – Beamsville Bench

2013 Steely Chardonnay $14.95

2013 Roberts Riesling $15.20

2013 White Night (Reg. $13.20)$11.20

2012 Calvin’s Cabernet $17.50

2012 Cabernet Franc $23.20


Kacaba Vineyards
Beamsville Bench (Niagara)

2013 Reserve Riesling(Reg $17.95) $15.95

2014 Pinot Gris $17.95

2013 Cabernet Sauvignon(Reg $24.95) $20.95  ***Not yet released***

2011 Terrace Vineyard Syrah $24.95


KIN Vineyards – Ottawa Valley *first time featured!*

2014 Chardonnay $29.95


North 42 Degrees Estate Winery
– Lake Erie North Shore *first time featured!*

2013 Riesling $15.95

2012 Sauvignon Blanc $17.95

2013 Sauvignon Blanc $17.95

2013 Gewürztraminer $19.95

2012 Cabernet Sauvignon $20.95


Pondview Estate Winery
Niagara-on-the-Lake

2014 Viognier $16.95

2013 Bella Terra Pinot Gris $19.95

2013 Cabernet Merlot Reserve $18.95

2013 Bella Terra Cabernet Sauvignon (Reg. $39.95) $37.95


Sandbanks Estate Winery
Prince Edward County

2014 Riesling $14.95

2014 Pinot Grigio $15.95

2014 Gewürztraminer $15.95

2013 Baco Noir $14.95

2013 Mouton Noir $19.95

2013 French Kiss $19.95

Southbrook Vineyards – Niagara-on-the-Lake

2013 Connect Organic Chardonnay $19.95

2013 ‘Wild Ferment’ Chardonnay $34.95

2013 Triomphe Cabernet Merlot $22.95

2013 ‘201’ Cabernet Franc $34.95

2007 Poetica Cabernet Merlot $54.95

2005 ‘Barrel Ferment’ Vidal Icewine (375mL) $34.95


Sue-Ann Staff Winery
 – Beamsville Bench 

2013 Fancy Farm Girl Flirty Bubbles $27.95

2013 Fancy Farm Girl Foxy Pink $17.00

2012 Pinot Grigio $18.00

2011 Robert’s Block Riesling (Reg. $26.00) $21.00

2014 Fancy Farm Girl Flamboyant Red $14.95

2012 Vidal Icewine $24.95


The Grange of Prince Edward 
Prince Edward County

2012 Select Chardonnay $19.95

2012 Select Riesling $19.95

2011 Select Gamay Noir $20.95

2011Select Cabernet Franc $24.95

Show special: 1 bottle of each wine for total of $80.00 ($5 savings)


Trail Estate Winery Prince Edward County

2014 Riesling $23.95

2014 Unoaked Chardonnay $23.95

2013 Baco Noir Reserve $30.00

2013 Cabernet Reserve $39.00

2014 Riesling Icewine $38.00


Traynor Family Vineyard
Prince Edward County

2014 Pinot Gris $24.95

2013 Chardonnay$24.95

2014 Sauvignon Blanc$24.95

2014 Alta Red$19.95

Vieni Estates  – Beamsville Bench 

Momenti Rosé Sparkling $16.95

Sparkling Bollicine $16.95

2012 Pinot Grigio $14.95

2012 Brigantine Reserve $18.95

2012 Cabernet Franc Private Reserve $29.95

 

 

Be a Very Important Taster!  

Special Advance Acess 
$25 plus your event ticket

This extra-special pass is only an additional $25 & provides you advance access to spend more time mixing & mingling with the makers and most of all sampling their products.  With your V.I.T. pass you can arrive at the Taste & Buy anytime between 5 to 7pm…then stay as long as you like for the main event. Only 125 passes available.

Event Details
DATE: Thursday November 19, 2016
V.I.T. Passholders only: 5 to 7pm
MAIN EVENT: 7 to 9pm
LOCATION: Summit Room – 29th Floor of Ottawa Marriott Hotel, 100 Kent Street


Advance Tickets Only
Regular ticket for $70

V.I.T. Pass – Buy $25 upgrade for early access
Ticket prices include wine samples, light snacks, HST….and a special Savvy wine tasting glass


Get Ready to Sip & Stock up!  

This Taste & Buy event will feature outstanding wines, ciders, artisanal spirits that you probably haven’t tried before… you definitely won’t find them at the LCBO. This event is the perfect opportunity to stock up for the holiday entertaining & gifts.   

To help you prep your power shopping, we will email you the list of everything that will be showcased.  All parcels will be hand delivered by courier to your home or office – now that is convenient! 

NEW! FREE Shipping on 6 bottles

Now this is an OUTSTANDING offer.  Order ANY combination of 6, 12 or more bottles from ANY of showcased wineries, distillery or cidery & shipping is FREE.

Unable to join us but want to order?

No problem.  The Savvy Team would be delighted to make arrangements for your wine delivery – simply call us 613-728-8926 or order online.

 

And…there’ll be Outstanding views too!

You’ll oooh & ahhh at the panoramic view of the city lights from the 29th floor of the Ottawa Marriott Hotel.  The room will revolve all night long.  Check out the fun photos from our last Taste & Buy.

See you there!
Debbie & the Savvy Team

 

 

Share

Rosé Rules for Thanksgiving

Posted by Debbie

Tuesday, October 6th, 2015
Share

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!

 

 

 

Share

Weekender Report – wines from DiProfio, Harwood & Good Earth

Posted by Debbie

Wednesday, September 9th, 2015
Share

The Long Weekend has come & gone, but you can still enjoy summer with our help. We take the legwork out of shopping for wine – simply order our Wines for the Weekend and voila, they arrive at your door!  Our Savvy Sommeliers have tried 100s of wines and selected those that will be delicious to serve as summer turns to fall. We want to make it easy for you to enjoy the best of Ontario wines.

You don’t even have to leave your office!
Click & order >>

 

Wines for the WeekendWines for the Weekend are bottles of hard-to-find wines that can be enjoyed any day of the week. All you have to do is order by Tuesday and your wines will arrive on Friday….just in time for the weekend.

Below is our Weekender Report telling you a bit more about each wine.  Watch this space for our Recipe Box with neat recipes from local chefs. You will find all the makings of a great weekend (or two) or even a dinner party.

Keep your weekend going!  Click & order >>

 

Featuring wines from…

Di Profio, Good Earth & Harwood

 

Di Profio Sparkling Rosie

DiProfio sparkling rosie$24.95
20 Valley (Niagara Escarpment)

This lovely sparkling wine is named after winery owner Joe DiProfio’s mother Rosie. Unique, as it is made with Gamay grapes grown in the vineyards that surround Di Profio Winery.

Savvy Sommelier Tasting Notes: Made with Gamay grapes, this unique bubbly is crisp, dry & delightfully refreshing. With each sip, delicate aromas and tastes will remind you of red roses, tart cranberry or perhaps wild raspberries.

Food Pairing Suggestions: When our Savvy Sommelier Debbie visited the winery, Joe was busy hand labeling the bottles. Intrigued, Joe gave her a bottle to enjoy on her summer holidays. The sample bottle was tucked away in her suitcase then popped open in Nova Scotia to accompany a lobster feast. “The pairing was heavenly”, Debbie reports. If you are not planning a lobster dinner, enjoy this sparkling wine with a picnic, tapas such as chicken satay, marinated olives or try something completely different…serve it with BBQed Hanger Steak & Chimichurri…wait for fireworks to explode in your mouth when the fresh spices meet the delicate bubbles.

Di Profio Wines Kitchen Zinc 2013Di Profio Kitchen Zinc VQA 2013

$16.80
20 Valley (Niagara Escarpment)

Savvy Sommelier Tasting Notes: This wine has quickly become Di Profio’s most popular wine and continues to sell more every year even with increased production! This delicious white wine is light and fresh on the palate. It offers a nose of tropical fruit –namely gooseberry, passion fruit, kiwi, and sweet, ripe melon. Behind the tropical fruit are lighter citrus, fresh cut grass, and wet river stone notes. There is an initial hit of the sweet tropical fruit, and then a cleansing, tart lemon refreshes before the long grapefruit pith finish.

Food Pairing Suggestions: Enjoy with grilled swordfish, an asparagus quiche made with fresh Ontario asparagus, or a tropical salad!

 

Good Earth Wine Viognier VQA 2013

$24.95
20 Valley (Niagara)

Pronounced Vee-on-NYAY, originally only grown in the Rhone region of France, this grape variety is quickly becoming a favorite around the world. Wineries in South Africa, Australia (they are blending it with Shiraz) & California are now also growing Viognier. Some winemakers predict that it will become the next big white wine.

Savvy Sommelier Tasting Notes: Get ready for a new favorite! The Good Earth winemaking team nailed it when they made this Viognier! Swirl your glass and enjoy delicious aromas of white flowers, fresh peaches, lemon (or is it lemon curd?) with a touch of oak. A crisp and refreshing wine that finishes clean and crisp with a citrusy zip.

Food Pairing Suggestions: Winery owner Nicolette Novak reports, “The cool growing season in 2013 allowed the grapes to retain their natural acidity while also keeping the alcohol level low, resulting in a very tasty, food friendly and refreshing Viognier.” She recommends to pair with seafood, roast chicken or a dish laden with farm fresh vegetables. We suggest to pick up a bag of fresh peas at your local farmers market, to make the recipe for Sweet Pea Soup in the TGIF Recipe Box below.

Good Earth Big Fork RedGood Earth Wine Big Fork Red VQA 2013

$21.95
20 Valley (Niagara)

As winery owner Nicolette states, “This wine is like no other!  Taste it and its mystery will intrigue you…a unique blend of 49% Merlot, 38% Pinot Noir, 9% Cabernet Franc & 4% Syrah that will certainly tantalize your taste buds. This wine is all about purity of fruit”.

Savvy Sommelier Tasting Notes: Overflowing with aromas and tastes of red and black cherries, raspberry jam with a touch of something earthy (black licorice or tobacco perhaps?).  The blend offers both a fresh zip and a touch of tannins that catches you wanting more.

Food Pairing Suggestions: The gamut! Pizza, pasta with meat sauce, BBQed burgers and spicy sausages.

 

Harwood Windward White 2013Harwood Windward White VQA 2013

$18.00
Prince Edward County

Made with a unique blend of Vidal Blanc Chardonnay Riesling grapes, this wine amazed us all. At our grand tasting, everyone in the Savvy Team was asking each other…have you tried the Windward White yet?? We are excited to share it with you.

Savvy Sommelier Tasting Notes: A dry & fresh white wine, it is loaded with aromas and tastes of white stone fruit (think peaches, nectarines, apricot) as well as crunchy green apple, a zip of acidity. along with a bit of residual sugar for a delicious finish.

Food Pairing Suggestions: A crowd pleasing wine that will pair well with a lot of food including spinach and strawberry salad, peach and goats cheese pizza, Lebanese Fattoush and steamed mussels with lemongrass. Let us know what food you like with this wine!

Harwood Gamay_Noir 2013Harwood Gamay Noir VQA 2013

$25.00
Prince Edward County

The team at Harwood explain that ‘the Gamay grape is a natural cross-pollination between Pinot Noir and an ancient white varietal known as Gouais. If you aren’t familiar with Gamay Noir, it is a surprise waiting to find you!” And surprised we were when we tasted this amazing wine during the Savvy Team grand tasting. “This is friggin’ delicious” said Savvy Sommelier Shawn.

Savvy Sommelier Tasting Notes: Bright ruby red in colour with well balanced aromas and tastes of smoke, wild strawberry and red candy with a delicious acidity to finish.

Food Pairing Suggestions: What to have with this great wine? Something off the BBQ – grilled pizza, saucy ribs or The Masonry Lamb Burger (recipe below).

 

~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend

 

Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.Wines for the Weekend

When you order Wines for the Weekend, you will always have outstanding Ontario wines on hand. To order additional bottles of your new found favorites from this assortment by calling the Savvy Team on 613-SAVVYCO (728-8926). OR, continue to make your weekends even easier with an automatic delivery of Wines for the Weekend all year long – a completely new selection of hard-to-find wines will arrive at your home or office.

To order, simply call us on 613-SAVVYCO (728-8926) or visit www.savvycompany.ca/TGIF

Ready to get your wine glasses out again next month? Stay tuned to this blog, where we will post a list of the wines that we plan on featuring each month.

 

With Di Profio Sparkling Rosie…

Fireside Steaks with Chimichurri

From Nick & Nat’s Uptown 21 located in in Waterloo, Ontario
The online version of this recipeis on Ontario Culinary Tourism Alliance web site
Serves 4

OCTA Fireside steaks with chimmicurriWant some tips, tricks and recipes to make your outdoor cooking experiences great? This one is from Chef Nick Benninger, Owner of Nick & Nat’s Uptown 21 and a self-proclaimed avid camper; here he shares his go-to canoe trip recipe!

“This is a day-one of the canoe trip meal, a nice reward for a hard day of paddling and portaging and the only day of the trip where such a feast is possible due to a lack of refrigeration.  I take my steak marinade to my local butcher and have him vacpack them in the marinade for me so I can freeze the steaks prior to packing up, ensuring they will be safely cooled the whole time, this also provides some coldness for the other ingredients packed in the “day one dinner” food bag!”

Ingredients

4 steaks your favorite cut (Chef Nick suggests Hanger Steaks)
½ cup canola oil
½ cup spicy BBQ rub (Chef Nick suggests Taco Farm’s Local Chili Mix)
6 cloves of garlic, minced
2 Tbsp dried oregano
1 lime, juiced
1 jalapeno
Handful of fresh mint
Handful of fresh oregano
Handful of fresh cilantro
Salt & Pepper to taste

Optional: ½ cup crème fraiche

Method

Purée canola oil, BBQ rub, 4 cloves of garlic, dried oregano and salt. If you are camping or heading to the cottage with this ready-made recipe, take the marinade to your local butcher shop and have them vacpack the steaks in the marinade for you. Then freeze the steaks for at least 24 hours to ensure a deep freeze. If you are not taking this dish on holidays with you, place steaks in a Ziploc or covered container & marinade overnight.

Once on site, build yourself a cooking fire. Once you’ve built up a good bed of coals, place your grill over the hottest point. Or fire up your BBQ.

Char the Jalapenos and let cool.

Remove steaks from marinade, let excess marinade drip off. Place on the hot, hot grill.

Meanwhile, chop the fresh herbs, charred jalapenos and remaining garlic cloves really fine. When the mixture is smooth, if using, fold in the crème fraiche.

Flip the steak only once to ensure a nice amount of charred bits. Cook until medium rare and let rest off the heat for 7 minutes.

Once rested, slice steaks and serve alongside chimmichuri mixture, grilled veggies and pop open the sparkling wine!


With Good Earth Wine Viognier…

Sweet Pea Soup

From The Prune Restaurant in Stratford
The online version of this recipe is onOntario Culinary Tourism Association
Serves 2

High in all sorts of vitamins, these little green gems really pack a punch.

Stratford is well known as the “home” to approximately 75 students from across Canada attending the Stratford Chefs School where they put an emphasis on seasonal, fresh and locally foraged food.

OCTA Sweet Pea SoupIngredients

1 bouquet garni
4 leeks, whites only, finely diced
2 bunches scallions, whites only, finely diced
½ lb butter for cooking
½ lb butter for finishing, cubed and cold
1.5 kg fresh peas
2.75 L water

Instructions

Melt ½ lb of butter in a large pot.Add leeks and scallions, season and sweat the vegetables for 5 – 10 minutes.

Add ½ L of water and braise the vegetables until soft.When soft add the remaining water and the bouquet garni and bring the mixture to a boil.

When boiling add the peas and cook for 60 seconds.Immediately transfer the soup to a blender and puree. Then add the remaining ½ lb of butter gradually as you blend so it becomes emulsified into the soup.

Check seasoning.

Chill the soup immediately to preserve the colour.

 

With Harwood Gamay Noir…

The Masonry Lamb Burger

OCTA Masonry Lamb BurgerFrom The Masonry in Perth, Ontario
The online version of this recipe is on Ontario Culinary Tourism Association
Serves 4

Sometimes you just want something a bit different for dinner. Thanks to The Masonry, we’ve got you covered with this awesome lamb burger! This is such an easy twist on a classic meal that is sure to have you savouring each and every bite!

Located in Perth, The Masonry offers and ever changing seasonally themed and local menu. On top of that you can sip on a one of the ten Ontario craft beers on tap, or two or three, we don’t judge. What’s even better, when you leave The Masonry you can even take some tasty local eats home front their market.

Ingredients

1lb ground lamb
2 eggs
2 greenhouse red peppers
1 onion
3 cloves garlic
½ cup white wine vinegar
½ cup sugar
½ tsp Dijon mustard
½ tsp white wine vinegar
250ml cold pressed canola oil
2 Tbsp basil chopped
4 Tbsp crumbled sheep’s milk feta
Handful of arugula
4 pretzel buns

Instructions

For pepperonata, sauté onions and peppers till translucent in a medium frying pan. Add garlic. Cook till relish consistency. Set aside to cool.

Mix lamb, one egg and black pepper together until well combined. With cold hands, make four even sized patties and season with salt. Toss onto searing hot cast iron skillet and cook roughly 4 minutes per side until medium.

Meanwhile, in a food processor start basil mayo. Blitz remaining egg, vinegar and dijon. Add the cold pressed canola oil in a slow steady stream. Mixture should emulsify and look like a mayonnaise. Fold in basil, season with salt and pepper.

To serve, smear pretzel bun with basil mayo. Top with crumbled sheep’s milk feta, fresh arugula and generous spoon of pepperonata. Slide the lamb burger on in there and replace the bun top.

Be prepared every weekend!  Click & order >>

Ready to get your tasting glasses out again next month?  Soon we will be updating the list of the wines that we plan on featuring in the months to come, so stay tuned to The Weekender Report for news on more great Ontario wines.

 

Cheers & enjoy these wines on the weekend!

 

 

Share

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

Posted by Debbie

Monday, August 24th, 2015
Share

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

 

 

 

 

Share

Wines for your weekend from Greenlane, Keint-He & Ridgepoint

Posted by Debbie

Friday, July 31st, 2015
Share

Well the Long Weekend is upon us – do you have your wine fridge filled up? Whatever you’re doing on this hot & sunny 3-days off, be sure to look into having Wines for the Weekend delivered every weekend this summer.

Order your assorted case of great Ontario wines now and have them delivered. Why spend time aimlessly roaming the store shelves for wine when you can have a personal Sommelier & have fine wines delivered?

Wines for the WeekendOur Savvy Sommeliers travel to Ontario wineries all the time & sample 100s of wines.  We’ve picked the best 12 bottles of summer sippers for you to have on hand with Wines for the Weekend.  

With each entry in our Weekender Report, our Savvy Sommeliers  take the guess work out of what taste is bottled up inside your case of wine   Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some top Ontario wines that are awaiting to be enjoyed when you open your Wines for the Weekend.

Start your weekend now!  Click & order >>

 

Featuring wines from…

Greenlane, Keint-He & Ridgepoint

 

Keint-He Voyageur Riesling 2013Keint-He Voyageur Riesling VQA 2014

$18.00
Prince Edward County

Savvy Sommelier Tasting Notes: ”Riesling is my little black dress of wine”, explains Savvy Sommelier Debbie Trenholm. “It is delicious on its own and can create WOW factor with all kinds of hors d’oeuvres at a party.” This particular Riesling WOWed our team of Savvy Sommeliers with its aromas of crisp stone fruit (think peaches, apricot, nectarine), zippy lemon peel and minerality that you can find in several Rieslings in The County. These aromas continue into the taste along with a hint of honey to round out the delicious-ness of this easy drinking wine.

Suggested Food Pairing: With so many potential pairings with this wine, we encourage you to be adventurous and try it out with ceviche. If you are not keen on making this dish, then a light white fish would go well or try your hand at the shrimp cocktail recipes in our TGIF Recipe Box.

 

 

Keint-He Voyageur_Pinot Noir 2013Keint-He Voyageur Pinot Noir VQA 2013

$19.00
Prince Edward County

Savvy Sommelier Tasting Notes: Ruby red in colour, this easy drinking Pinot Noir is a beautiful blend of fruit and barrel aging. Aromas of cooked red fruit (think: cherry, raspberry and strawberry) that fills the glass and continues into its taste. Medium bodied with tannins that will soften when food is introduced or as the wine ages in your cellar…but this wine is perfectly good to serve now. The delicious undertone of vanilla (or perhaps it is cola) rounds out the mouthfeel as the taste moderately lingers.

Suggested Food Pairing: A classic food pairing to Pinot Noir is grilled salmon or a dish laden with mushrooms. If you are taking a break from the BBQ, we have something completely different for you… Osso Buco made in the slow cooker…so you can spend more time outside than in the kitchen this summer. Enjoy!

 

Greenland Cabernet Franc 2012Greenlane Cabernet Franc VQA 2013

$23.95
Beamsville Bench (Niagara Escarpment)

From a small boutique winery, this amazing red wine is turning heads. Cabernet Franc is a grape variety that is often used for blending yet it grows so well in Ontario that winemakers are opting to make wines to showcase the ripe fruit characters of Cabernet Franc rather than blending it with Cabernet Sauvignon or Merlot to make a classic Bordeaux style wine.

Savvy Sommelier Tasting Notes: Deep red in colour with complex aromas of blackberry, dark overripe fruit, leather, pencil shavings topped with a hint of dark chocolate. With just one sip, all these delicious dark aromas are found in the taste with a touch of fresh ground pepper and well integrated tannins to make this a well-balanced and well-made red wine.

Suggested Food Pairing: This is a no fuss wine. It would be delicious with anything off the grill – burgers or sausage. Our long time Savvy Selections wine-of-the-month club subscriber Nancy offered her go-to Meat Lovers Pizza recipe. Grill the pizza on your BBQ or pop it in the oven – either way it will be a sure fire hit with this wine.

Greenlane G2 2013Greenlane G2 VQA 2013

$15.95
Beamsville Bench (Niagara Escarpment)

This wine is ready to impress you! Made with Gamay grapes G2 (Gav’s Gamay) holds a story that well…you just need to plan a trip to the winery to find out more about it! (or subscribe to our Savvy Selections wine-of-the-month club to get the inside scoop about who Gav is when we feature the winery & their wines in October.)

Savvy Sommelier Tasting Notes: “This wine is all about raspberry & chocolate” remarked Patty when she tasted it for the first time. Do you find this same combination in your glass? Other aromas that come to mind are fresh ground pepper, caramelized sugar and even a faint hint of black licorice. When you take a sip, the medium bodied wine fills out with tastes of black cherry and pomegranate. A delicious juicy wine that impressed our Sommeliers from start to finish.

Suggested Food Pairing: A great summer red wine that would be delicious with sausages with fennel, BBQed vegetables. When wild mushrooms are in abundance, keep this wine & recipe in mind: Creamy Mushrooms on Toast. Easy and delicious as either hors d’oeuvre or appetizer, the full recipe is in the TGIF Recipe Box.

 

Ridgepoint Merlot Cabernet MCA 2010Ridgepoint Merlot Cabernet Aglianco VQA 2010

$20.00
Beamsville Bench (Niagara Escarpment)

This small-batch wine is aged in French and American oak for up to 24 months. It’s predominantly Merlot, with a small portion of Cabernet Franc and fully air dried (almost to the point of raisins) Aglianico grapes added for depth and intensity in aromas and flavours.

Savvy Sommelier Tasting Notes: Our tasting panel loved this unique wine, with its rich, ripe berry and plum notes, hints of dried fruit and spice. It’s full bodied, generous and velvety, the texture warm and spicy, the tannins supple, with a clean acidity that lifts the tasty fruit flavours.

Suggested Food Pairing: Serve this unique blend with classic Italian meat pasta dishes. Be sure to try your hand at our recipe for Potato Cake with Soppressata…not sure what this is? Check out the recipe in the Weekender Report.

Cellaring: Drinking well now or cellar 2-3 years.

 

~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend

Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.

With Keint-He Voyageur Riesling…

Cartagena Ceviche

 

From Taste & Travel Magazine– January 2015 issue

Since this dish does not involve any cooking, use the freshest seafood you can find at your local fish monger.

Ingredients

½ lb shrimp, shelled & deveined
½ lb calamari, cleaned & cut into bit size pieces
1 lb white fish, cut into bite-sized chunks
2 cups freshly squeezed lime juice
½ cup freshly squeezed orange juice
1 small red onion, thinly sliced
1 hot green chili pepper, chopped (optional)
½ cup red bell pepper, diced
1 tsp salt (or amount to taste)
½ cup freshly chopped cilantro
saltine crackers

Method

Wash the seafood in cold water, drain and place in bowl. add the salt and 1 cup of the lime juice. Cover and refrigerate for 4 hours.

Drain the fish, discarding the lime juice. Add the onion, chili, red pepper, cilantro, orange juice and remaining lime juice. Season with more salt if needed

Serve in small bowls or martini glasses with saltine crackers

 

With Keint-He Voyageur Pinot Noir…

Easy OssoBuco – slow cooker version

From MyRecipes.com
Serves 8

Ingredients

1 ¾ teaspoons kosher salt, divided
3 lbs cross-cut bone-in beef shanks
1 Tbsp canola oil, divided
Cooking spray
2 cups sliced onion
¾ cup chopped celery
¾ cup chopped carrot
2 Tbsp tomato paste
8 garlic cloves, crushed
1 cup unsalted beef stock
¼ ounce dried porcini mushrooms, chopped
½ cup dry red wine
2 tsp cornstarch
¾ tsp black pepper
1 bay leaf
8 plum tomatoes
6 Tbsp chopped fresh flat-leaf parsley
1Tbsp grated lemon rind
1 tsp minced garlic

Method

Preheat broiler and sprinkle ½ teaspoon salt over beef. Heat a large skillet over medium-high heat then add 1 ½ teaspoons oil & swirl to coat. Add beef and cook 4 minutes on each side or until browned.

Add beef to a 6-quart electric slow cooker coated with cooking spray. Add 1 ½ teaspoons oil to skillet and swirl around. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms.

Bring to a boil and cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.

Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.

Cover and cook on low heat for 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and 1 ¼ teaspoons salt into cooker. Discard the bay leaf. Combine parsley, rind, and garlic. Sprinkle on top.

 

With Greenlane Cabernet Franc…

Homemade Meatlovers’ Pizza

From Nancy’s Kitchen (Nancy is a ‘lifer’ & long time Savvy Selections subscriber)
Makes 2 pizzas

Nancy uses this pizza recipe so often that she offers some extra tips!

Ingredients for Nancy’s pizza dough

1 package dry yeast – (I use quick rise)
1  cup lukewarm water
1 ½ cups whole wheat flour
2 cups all-purpose flour
¼ cup olive oil ( I often use flavoured like Tuscan herb oil from the store called the unrefined olive)
2 Tbsp honey
½ tsp salt

Method

Mix dry ingredients into a bowl. In a separate bowl, mix wet ingredients. Combine and knead, let rise about 30-45 minutes

Ingredients for pizza toppings

pepperoni salami
smoked bacon
Italian sausage
tomatoes
red peppers
feta cheese or Bocconcini
good Parmigiano-Reggiano crumbled on top
Sprinkle any or all of the ingredients on top of the pizza dough and bake at 350 for 20 mins.

Buon Appetito!


 

With Greenlane G2…

Creamy Mushrooms on Toast

Recipe & photo from www.epicurious.com
Makes 4 (appetizers servings)

A delicious dish to serve as a hors d’oeuvre or appetizer course.

Ingredients

1 oz dried morel mushrooms
1 cup boiling water
1 lb button mushrooms, trimmed, wiped clean and thinly sliced
1 cup buttery white wine, such as Chardonnay
2 Tbsp unsalted butter
1 Tbsp all-purpose flour
½ cup crème fraîche or heavy, non ultra-pasteurized cream
Sea salt
Freshly ground black pepper
4 good-sized (about 6 x 4 inches) slices of freshly baked, crusty bread
Chervil sprigs, for garnish

Method

Place the dried morels in a medium-sized bowl and pour the water over them.

Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.

Place the morels and the button mushrooms in a medium-sized, heavy bottomed sauté pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes.

Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms.

Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.

While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.

 

With Ridgepoint Merlot Cabernet Aglianico…

Potato Cake with Soppressata

From www.bcliquorstores.com
Serves 12

What is soppressata you ask? A special dried Italian salami found in most grocery stores. This hearty torte is a delicious combination of potato, cheese and infused with the delicious sausage.

Ingredients

4 large eggs

½ cup homogenized milk
¼ cup ricotta cheese
½ tsp dried oregano, crushed
4 lb russet potatoes (about 6 large)
1 ½ cup freshly grated Parmigiano Reggiano, Pecorino or Grana Padano cheese
½ lb soppressata, prosciutto or salami, cut into 1” pieces
¼ cup finely chopped flat leaf parsley
4 Tbsp unsalted butter
½ cup fresh bread crumbs
¾ lb fresh mozzarella, cut into ¼” slices

Method

Preheat oven to 450F. In mixing bowl, lightly beat eggs. Add milk, ricotta and oregano, mix well and set aside. Boil whole potatoes until tender, 30-40 minutes.

Drain & peel potatoes; while still warm, pass through a food mill or grate into large mixing bowl. Fold in Parmesan, then stir in soppressata and parsley.

Gently mix in egg mixture. Do not over-mix or potato starch will make mixture tough.

Butter 9” spring-form pan with 2 Tbsp butter & dust with some bread crumbs. Transfer half potato mixture into pan and gently smooth I to edges. Spread mozzarella slices over potato mixture to within ½” of edge. Top with remaining potato mixture and carefully smooth over with wet spatula. Sprinkle with remaining bread crumbs dot with remaining 2 Tbsp butter. Bake until light golden brown on top, about 30 minutes.

Remove from oven and allow to stand 15 minutes before unmolding. Serve in wedges with a green salad. Can be made the day before, covered and refrigerated. Reheat at 350F uncovered for 30 minutes.

 

Start your weekend now!  Click & order >>

Sneak peak… here’s what’s in store next month

Ready to get your tasting glasses out again in August?  Here is a list of the wines that we plan on featuring next month, so stay tuned to The Weekender Report for more updates.

Wines for the Weekend in August

Casa-Dea Estates Melon de Bourgogne (white), Prince Edward County
Casa-Dea Estates Pinot Noir, Prince Edward County
DiProfio Wines The Kitchen Zinc (white blend), 20 Valley (Niagara)
DiProfio Wines Zinc-tastic (red blend), 20 Valley
Harwood Estate Vineyards Chardonnay Riesling, Prince Edward County
Harwood Estate Vineyards Gamay Noir, Prince Edward County
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2013, 20 Valley
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2014, 20 Valley
Pondview Estate Winery Cabernet Rosé, Niagara-on-the-Lake
Pondview Estate Winery Cabernet Merlot Reserve, Niagara-on-the-Lake
Rosewood Estates Winery & Meadery,Trois Femmes Rosé, 20 Valley (Niagara)
Rosewood Estates Winery & Meadery, Locked & Loaded (red blend), 20 Valley

 

Cheers & have a great weekend!

 

Share

Wines for your weekend from Riverview, Traynor & Vieni Estates

Posted by Debbie

Wednesday, July 29th, 2015
Share

Everybody’s working for the weekend…Wines for the Weekend that is! Order your assorted case of great Ontario wines now and have them delivered. Why spend time aimlessly roaming the store shelves for wine when you can have a personal Sommelier & have fine wines delivered?

Wines for the WeekendOur Savvy Sommeliers travel to Ontario wineries all the time & sample 100s of wines.  We’ve picked the best 12 bottles of summer sippers for you to have on hand with Wines for the Weekend.  With each entry in our Weekender Report , our Savvy Sommeliers  take the guess work out of what taste is bottled up inside your case of wine   Come back to this blog often to get the full report throughout the summer.  Each week we will highlight some top Ontario wines that are awaiting to be enjoyed when you open your Wines for the Weekend.

Start your weekend now!  Click & order >>

 

Featuring wines from Riverview, Traynor & Vieni…

 

Vieni Bollicine sparkling 2012Vieni Bollicine Sparkling

$22.45 (special Savvy price)
Beamsville Bench (Niagara Escarpment)

A special price on this bubbly! We were delighted when the team at Vieni Estates offered us an extra special price (regular $24.95) so we could include their bubbly in this month’s assortment.

Sommeliers Tasting Notes: Crunchy apples & butterscotch came to mind when our Savvy Sommeliers popped the cork on this beautiful sparkling wine. With each sip, the wine showed off its crisp refreshing tastes, “surprisingly, without a tart finish”, one of our Sommeliers noticed. A smooth buttery taste that makes this sparkling wine elegant and OMG delicious. Chill for at least 1 hour in the fridge, or 30 minutes in an ice bucket filled with an ice and water mix.

Food Pairing suggestions: This versatile sparkling wine will sing with food that will emphasize its crisp yet buttery taste. Lobster, seafood or fish would definitely fit the bill. In the TGIF Recipe Box below, we offer a Grilled Ginger Salmon recipe. With its unique yogurt coating and fresh ingredients, it will be delicious as an appetizer or main course.

 

Vieni Alleria Rose 2012Vieni Alleria Rosé

$13.95
Beamsville Bench (Niagara Escarpment)

Sommeliers Tasting Notes: A pretty light pink colour, this is a unique blend of Riesling and Pinot Noir grapes. Sun-kissed and fresh, this wine has subtle aromas that resemble white flowers and white pepper. The wine gets more lively with each sip as tastes of rhubarb comes to mind.

Food Pairing suggestions: Serve chilled on its own to unwind, with sushi or chilled gazpacho soup. Our Savvy Team member Amanda makes a to-die-for gazpacho that is synonymous with summertime. She shares her quick & easy recipe with you in our TGIF Recipe Box. Get your food processor ready to whip up a batch. Olé!

 

Traynor Sauvignon Blanc 2014Traynor Sauvignon Blanc VQA 2014

$24.95
Prince Edward County

Savvy Sommelier Tasting Notes: A classic Sauvignon Blanc, this one is made with Niagara grapes, yet crafted in the Traynor’s new winemaking facility in The County. The result? A delicious zippy refreshing white wine with aromas of fresh cut grass, lime, gooseberry and a hint of either pine or lime zest – which do you think describes that aroma best? Each sip is refreshing with a taste that has the zippiness of white grapefruit – another classic characteristic of Sauvignon Blanc.

Suggested Food Pairing: Another wine to pack for a picnic or serve on your dock. Chill & enjoy on its own, with tabbouleh, hummus or quinoa salad. Our Savvy Sommeliers figured that this wine would be delightful with shellfish too – crab legs, shrimp or better yet, freshly shucked oysters! Check out our TGIF Recipe Box for 3 different ways to serve up the classic shrimp cocktail.

Have your own mini wine-tasting – Pinot Gris vs. Pinot Grigio

Have you been to one of our Sommelier led wine tastings? If there’s one thing you might have taken away it’s the ‘eyes, nose, mouth’ trick. As you sample these wines remember to look, smell & taste and you will appreciate these fine wines even more.

Traynor Pinot Gris VQA 2014

$24.95
Prince Edward County

From one of The County’s newest winery, this is a complex Pinot Gris.

Savvy Sommelier Tasting Notes:  With one sniff, this wine shows off it’s layered aromas of tropical fruits (think mango & kiwi), minerality (wine lingo: flint) along with a fresh-out-of-the-oven bread smell. All these aromas continue into the taste! A well balanced wine with fruit and acidity, it is amazing that the winemaker got this one so right…in their first year of business.

Food Pairing Suggestions:  The warm finish of the wine makes you realize that this wine can stand up to a menu that includes cheese, garden fresh veggies and a flavourful sauce. In the Recipe Box, our Sommelier Debbie shares with you her Mother’s recipe for Linguine with Garden Fresh Tomatoes. A recipe that is easy and delicious for this time of year as the garden is in full bloom.

 

Riverview Pinot Grigio 2013Riverview Pinot Grigio VQA 2013

$13.95
Niagara-on-the-Lake

At your mini wine-tasting, try the Traynor Pinot Gris & the Riverview Pinot Grigio side by side to see how the same grape variety (Pinot Gris & Pinot Grigio are identical, just one takes on the Italian name) differs between winemakers.

Savvy Sommelier Tasting Notes: Aromas of white flowers, pear, apricot & apples waft from the glass. These delicious aromas carry through into the taste with a touch of something that we had a hard time putting our finger on. “It reminds me of lemon drop candy like my grandmother used to give me when I was a kid.” commented Eva during the tasting. Remember that taste? It’s amazing how wine can activate those wonderful childhood memories!

Suggested Food Pairing: Chicken Satay, Fish Tacos, Spanish Frittata and Pulled Pork were discussed as potential pairings. Have a recipe for one of these? Give it a try…or play with the wine & food pairing by serving this wine along with the Traynor Pinot Gris with the Shrimp Cocktail 3 ways recipe in our TGIF Recipe Box. You may find some of the sauces pair better with different wines!

 

 

Riverview Caberenet Sauvignon 2012Riverview Reserve Cabernet Sauvignon VQA 2012

$29.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: This reserve wine is the BIGGEST one of the bunch. Rich with all of the dark fruits – plum, blueberry, black berry and black cherry laced with a warm spice on the nose. These aromas continue into the taste with the introduction of tobacco, cedar and grippy tannins that are balanced with a long finish of dark fruit. This wine goes to show that deep red wines can be made in Ontario!

Suggested Food Pairing: Uncork for that special long summer evening or tuck away in your cellar for a few years more, this wine shines! “This makes me want to have a dinner party!” vowed Savvy Sommelier Erin. Fire up the BBQ and bring out your favorite cut of steak to enjoy with this wine.

Cellaring: Drinking well now or cellar 3-7 years.

 

 

~ TGIF Recipe Box ~
Recipes to enjoy with your Wines for the Weekend

Our Savvy Sommeliers have chosen these recipes to pair with each wine in the Wines for the Weekend…to make your weekend even easier to enjoy to its fullest.


With Vieni Bollicine Sparkling…

Gingery Grilled Salmon

From ‘Eating Well Magazine’
Serves 4

Ingredients

¼ cups nonfat plain yogurt
2 Tbsp finely chopped fresh ginger
2 cloves garlic, finely chopped
2 Tbsp fresh lime juice
1 Tbsp freshly grated lime zest
1 Tbsp honey
1 Tbsp canola oil
½ tsp salt
½ tsp freshly ground pepper
4, 4-5 oz. pieces salmon fillet, about 1” thick

Method

Whisk together marinade ingredients.

Place salmon in a shallow glass dish and pour marinade over it, turning to coat all sides. Cover and marinate in the refrigerator for 20-30 minutes, turning once or twice.

Heat grill. Using long-handled BBQ brush, coat grill rack with oil. Place salmon, skin-side up, on grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 6-8 minutes longer. With 2 spatulas, remove salmon from grill and slip off skin.

Serve over mixed greens with a simple lime, canola oil and honey dressing.

 

With Vieni Alleria Rosé…

Gazpacho

From Amanda’s Kitchen

This is a summertime classic that the Savvy Team enjoys whenever Amanda brings it to the office. Refreshing and perfect for any hot day, it tastes just like you’re sitting in sunny Spain! Serve with a rosé wine or any of the whites in your Wines for the Weekend…even the sparkling wine too!

Ingredients

15 ripe tomatoes, chopped
2 green peppers, chopped
1 each red & yellow red peppers, chopped
1 English cucumber, chopped
1 red onion, chopped
¼ cup olive oil
½-¾ cup vegetable broth
2 Tbsp garlic (more is better)
3 Tbsp red wine or balsamic vinegar
1 tsp fresh ground pepper
½ tsp salt
¼ cup fresh coriander, chopped (more is better)
2 Tbsp fresh basil, chopped

Method

Chop everything then purée in batches in food processor, adding some liquids (broth, vinegar, oil) each time.

Chill at least two hours and up to 1 day. Garnish with three croutons and serve.

 

With Traynor Sauvignon Blanc AND Riverview Pinot Gris…

Shrimp Cocktail with 3 Sauces

From Martha Stewart www.marthastewart.com
Makes 25 pieces

Martha says…”This recipe for shrimp cocktail is three times more delicious than ordinary versions of the classic appetizer, thanks to a trio of dipping sauces: a traditional tomato-horseradish sauce, a mango-basil sauce, and remoulade sauce. Leave the shrimp with their peels on for a bit of hands-on fun.”

For the Shrimp

Coarse salt
1 pound (about 25) large shrimp, heads (optional) and shells on

To make the shrimp prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.

Sauce #1 – Remoulade

3/4 cup mayonnaise
3 Tbsp ketchup
1 Tbsp spicy stone-ground mustard, preferably Creole
3 Tbsp finely chopped celery
1 ½ Tbsp finely chopped fresh parsley
½ Tbsp finely chopped scallion
Freshly ground black pepper

Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).

Sauce #2 – Tomato-Horseradish Sauce

1 cup chili sauce, such as Heinz
½ cup prepared horseradish
1 Tbsp fresh lemon juice
Freshly ground black pepper

Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)

Sauce #3 – Mango-Basil Sauce

2 small mangoes, peeled and chopped
½ lemon, peeled and rind finely chopped (2 teaspoons)
1 tsp fresh lemon juice
1 tsp rice vinegar (not seasoned)
½ tsp salt
Pinch freshly ground white pepper
5 basil leaves, thinly sliced

Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)

Assembly of Shrimp Cocktail

Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.

 

With Traynor Pinot Gris…

Linguine with Garden Fresh Tomatoes

From Dixie’s Kitchen (Savvy Company’s founder & Sommelier Debbie Trenholm’s favorite recipe that her Mom makes in the summer!)
Serves 4

Ingredients

12 oz linguine
1 medium onion – chopped
¼ cups grated Parmesan Cheese
2 Tbsp butter
2 Tbsp vegetable oil
1 medium onion – chopped
2 cloves garlic – minced
4-5 cups tomatoes chopped – Roma are best   (I use a mixture, but usually more Romas!)
¼ cup chopped fresh basil (or 2 Tbsp dried)
Salt and pepper to taste
2 Tbsp chopped parsley

Method

Cook pasta according to package directions.  Drain well and toss in cheese and butter.

While the pasta is cooking, heat oil in med size fry pan.

Sauté onions and garlic (Mom adds mushrooms and fresh out of the garden yellow zucchini too) until tender, stir in tomatoes, basil, salt and pepper (also about ¼ tsp sugar). Heat thoroughly 3-5 minutes until hot.

Spoon hot linguine onto plates and top with sauce, sprinkle with parsley.

Start your weekend now!  Click & order >>

 

Sneak peak… here’s what’s in store next month

Ready to get your tasting glasses out again in August?  Here is a list of the wines that we plan on featuring next month, so stay tuned to The Weekender Report for more updates.

Wines for the Weekend in August

Casa-Dea Estates Melon de Bourgogne (white), Prince Edward County
Casa-Dea Estates Pinot Noir, Prince Edward County
DiProfio Wines The Kitchen Zinc (white blend), 20 Valley (Niagara)
DiProfio Wines Zinc-tastic (red blend), 20 Valley
Harwood Estate Vineyards Chardonnay Riesling, Prince Edward County
Harwood Estate Vineyards Gamay Noir, Prince Edward County
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2013, 20 Valley
Kacaba Vineyards Jennifer’s Pinot Grigio VQA 2014, 20 Valley
Pondview Estate Winery Cabernet Rosé, Niagara-on-the-Lake
Pondview Estate Winery Cabernet Merlot Reserve, Niagara-on-the-Lake
Rosewood Estates Winery & Meadery,Trois Femmes Rosé, 20 Valley (Niagara)
Rosewood Estates Winery & Meadery, Locked & Loaded (red blend), 20 Valley

 

Cheers & have a great weekend!

 

Share