Posts Tagged ‘Pondview Bella Terra Cabernet Sauvignon’

Premium wines from Pondview Winery

Posted by Susan

Tuesday, January 17th, 2017
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When I last wrote about Pondview Estate Winery, it was 2011 and Lou Puglisi and his family had just opened a tasting room to showcase their first vintage as winemakers. The family had been growing and selling grapes for 30 years; in fact, in 2008 Lou had been crowned Grape King, a highly acclaimed industry award provided by Ministry of Agriculture to recognize the finest grape growers in Ontario. As a prize, Lou was offered an all expense paid trip to the Okanagan British Columbia, where he visited a number of small, family-owned wineries.  This trip sealed the deal – it convinced him that the time had come to take the next step, and to begin making wine.

Lou invited Fred DiProfio, whom he knew from his work at Pillitteri Winery, to be consulting winemaker. The first vintage was small – only 2800 cases.  Lou (wearing black in photo below), Fred and his brother-in-law, Joseph Barbera (wearing red shirt in photo), did just about everything. “It was the three of us in the cellar, doing punch downs, bottling, labeling – we were doing it all. At this time, there were only three wines, a rosé, a Gewürztraminer and a Gewürztraminer Riesling blend. Most sold out in just a few weeks,” Joseph reminisces.  He was always concerned that they didn’t have a red wine. “Lou, Fred and I talked about this and agreed we had to find a way to make one. Lou had put aside one barrel each of Cabernet Sauvignon and Cabernet Franc for the family’s consumption; Fred’s contacts in the industry allowed him to secure a barrel of Merlot. Those guys worked their magic, and we were able to present a Cabernet/Merlot blend ….but those 75 cases sold out as quickly as the others! Mama Mia, what a time!”

Since then, Lou’s expertise as a horticulturalist, the family’s dedication to quality and the unique contribution of gifted winemaker Fred DiProfio, have built Pondview’s reputation, driving demand among consumers and securing a long list of awards of recognition. Pondview expects to produce 12,000 cases of their wine this year, and has entered into a partnership with Marcel Morgenstern, their Director of Sales, to produce the virtual brand, Burnt Ship Bay. Facing limitations on their shelf space in Ontario, Lou and Marcel are turning to exports, introducing their wines to select European and US markets. The initial response in Europe has been very positive, considering, as Lou says, “there is no lack of wines to choose from!”

Given the high demand for their wines, we’re especially delighted to feature three of Pondview’s small lot and premium portfolio Bella Terra wines.

Bella Terra Pinot Gris 2013 – a creamy, complex and flavourful white wine
– Bella Terra Cabernet Franc 2012 – a fragrant, succulent and well-structured red wine ready to enjoy or be cellared
– Bella Terra Cabernet Sauvignon 2013 – the supple, full bodied, intensely flavoured Cab Sauv like no other from Niagara

You can order extra bottles through us or stop in for a warm welcome at Pondview on your next visit to the Niagara area! You’re bound to find Joseph, Lou, or his wife Adriana behind the tasting bar.

Cheers & Enjoy!
Debbie & Savvy Team
debbie@savvycompany.ca

 

Pondview Estate Winery
Presented by Sommelier Susan Desjardins

I’ve visited Pondview several times since we first featured them in 2011.  And Lou, Marcel & Joseph are often at our Savvy Taste & Buy Events so we have quick chats while sampling their latest wine. When the opportunity for me to be the lead for this issue of the Savvy eZine came up, I jumped at the chance as it gave me a way to spend time with Lou and Joseph, and get into more depth about what has been happening at their winery over the past 5 years.

Lou (in photo) is as busy now as he was then, but in a different way. “For our first vintage, 2009, the wine was selling out, and we were on top of the world! We figured, we’ll go to 5,000 cases and sell the remaining grapes to our partners, as we’d done before. But then, the winery took on a life of its own.” While I am interviewing him, he is dealing with the harvest and getting ready for another trip to China, where he will be educating his import partners and promoting Pondview icewine in Shanghai and Beijing.

Hard to believe that in five short years, Lou is now discussing the burgeoning wine market in China and talking about how young professionals and members of the expanding middle class have a particular interest in red wine, while his icewines are in increasing demand with premium wine purchasers. In this context, he talks about the steps that Pondview has taken to guarantee the authenticity of their icewine. Developed in Bordeaux, ‘Proof Tags’ now appear on the neck of every bottle of ice wine. The tag can be scanned using a smartphone app, allowing the consumer to track the bottle from the point of purchase back to the originating winery, right to the vineyard. “It’s an additional cost to do this, but we want our customers, whether in China or right here in Canada, to be secure in the knowledge that the wine in the bottle was truly produced by us.”

He also talks about his satisfaction with Pondview’s entry into a few select European market – Denmark, the Netherlands, Austria and England. And he’s building the business in these foreign markets with the same patient approach used to begin producing wine in Niagara – one customer at a time, one pallet of wine at a time, slowly building awareness and credibility. And this can be done now because of the family’s ongoing investment in Pondview. “You can’t sell what you don’t have”.

Over the last five years, a 10-acre plot adjacent to the existing winery estate has been purchased. It was planted 2 years ago with Viognier, Malbec and more Pinot Gris vines. More recently, 12 acres at the juncture of the Four Mile Creek and St. David’s appellations have been purchased specifically for icewine with Vidal and Cabernet Franc vines.

The core team remains in place – Lou, Fred (winemaker), Joseph and Adriana, along with a variety of well-qualified professionals have been brought in to support the growth in the business, including Marcel Morgenstern as head of sales, whom Lou has known since he was selling grapes to Pillitteri Estates Winery years ago.

Despite the work of identifying and entering new markets, and the amount of travel associated with it, Lou continues to be laser focused on the vineyards. He talks about the 2016 vintage as one of the most challenging in recent memory. “We had a warm winter, and the snow melted early, so we went into the growing season in a drought. Not ideal.  Then we waited for rain that didn’t come.”

The Pondview name reflects the estate – there is a small pond onsite, but it isn’t large enough for ongoing irrigation of the vineyard. Fortunately, the family had purchased water rights to a creek that runs along the edge of the property, and water is regularly released into it – so irrigation during this past summer’s drought kept the vines alive and growing. But the desiccation of the soil was so profound, the vines struggled with nutrient uptake. Lou had to initiate new practices, such as using non-toxic foliar sprays of nutrients to help maintain vine health.

Irrigation and other interventions, like the foliar spraying, ensured the vines didn’t get overly stressed and were able to produce fruit with good concentration of sugars and flavours. “Over the last five years, we’re seeing more weather extremes – really cold winters, then two short crop years back to back. I don’t remember that happening before” Lou explains. “It looks like 2016 will go down as the hottest Niagara summer in recent memory. With changes in climate, farming practices will have to change as well, and early attention to vine health and continued monitoring will be required through the entire growing season.”

As our conversation draws to a close, Lou talks about his close partnership with Fred diProfio, and reveals much of his own philosophy. “I’ve known Fred for a long time. We respect each other and work very closely together, bouncing ideas around. We’re always willing to try something new.” And he says, with a smile in his voice, “Every day is a school day!”

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

Bella Terra Pinot Gris 2013 VQA

The unique white wine is from a small lot (only 300 cases), produced from estate-grown fruit, barrel fermented and aged nine months in seasoned French and Hungarian oak. None of this wine was produced in 2014 or 2015 due to the effect of the very difficult winters of 2014 and 2015 on the vines. So you’re getting a ‘limited edition’ here!

Savvy Sommelier Tasting Notes: There’s real complexity here – the aromas and flavours are a basket of lush Ontario orchard and pit fruits entwined with notes of fruit custard, sweet citrus and spiced caramel. Elegant and well balanced, the wine has a vibrant yet creamy texture and lingering spicy notes through the smooth lasting finish.

Suggested Food Pairing:  This has the weight and depth to pair with holiday turkey, with smoked salmon canapes, or with a creamy artichoke risotto.

Cellaring: Enjoy now.

 

Bella Terra Cabernet Franc 2012 VQA

The hot 2012 vintage, considered a good one for Bordeaux varieties, provided good sugar levels and flavour intensity, while vineyard management ensured sufficient acidity was maintained. Unfiltered, aged eighteen months in French oak, this wine shows Lou’s dedication to the fruit and the vineyard, cropped at very low yields to ensure concentrated flavours.

Savvy Sommelier Tasting Notes: Rich, ripe and fragrant on the nose, this warm, full bodied wine is bursting with aromas of spiced rose, succulent black fruit, licorice and earth. It’s refined, clean structure is a great counterpoint to the concentrated fruit flavours and it finishes with a lingering note of chocolate-coated coffee bean.

Suggested Food Pairing: Winter warming meals of prime rib or tortière would be a great match.

Cellaring: Drink now or cellar a further 3-5 years.

 

 


Bella Terra Cabernet Sauvignon 2013 VQA

The 2013 vintage was a challenging one, with a late spring, heavy summer rain combined with intense heat. Lou’s vigilance in the vineyard and strategy to use the long, warm fall weather to allow further ripening and concentration in the fruit ensured a wine of quality and great flavour. With a November harvest, the fruit for this opulent wine really benefited from that extended hang time, while in the cellar it was aged eighteen months in French oak and left unfiltered.

Savvy Sommelier Tasting Notes: There’s great intensity to the aromas of cassis, mingling with underlying notes of compost and tobacco, delicate dried herbs and spice. The purity of the cassis flavours combines with blueberry garnished with a dash of dark chocolate and hints of vanilla. This full bodied wine offers a round rich supple texture, a spicy, warm palate and a sumptuous long-lasting finish.

Suggested Food Pairing:  Serve with braised short ribs or beef tenderloin.

Cellaring:  This wine may be enjoyed now or aged a further 2-4 years.

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Pondview Bella Terra Pinot Gris…

Risotto with Artichoke

Photo Credit: Food & Style Magazine
Recipe Credit: Chef Hector Diaz (then at Hilton Lac-Leamy)

Serves 4-6

Ingredients

2 Tbsp olive oil
1 Tbsp shallots, chopped
1 ½ Tbsp each, small-diced carrots & celery
1 tsp minced garlic
1 c Arborio rice
½ c white wine
3 c hot chicken stock
¼ c heavy 35-per-cent cream
2 Tbsp diced, cooked artichoke heart (bottled or canned is fine)
1 Tbsp unsalted butter, cut into small cubes
2 Tbsp Padano or parmesan cheese, grated

Method

In a medium saucepan, heat oil on medium-high heat and sauté shallots & vegetables until shallots are translucent but not browned. Stir in garlic, then rice to coat with oil.

Reduce heat to medium and add wine, half the chicken stock. Stir constantly until liquid is absorbed, then add remaining stock and continue to cook, stirring, until liquid is absorbed a second time. Add cream, artichokes, and cook 5 minutes longer. Rice should be al dente; if it’s too hard, add just a little hot liquid & cook until it is.

Remove from heat, whip in butter & grated cheese; season to taste & serve.

 

With Pondview Bella Terra Cabernet Franc

Grilled Vegetables with Buffalo Mozzarella

Photo credit: Broil King BBQ
Recipe Credit: Modified from on a dish served at the River’s End Restaurant & Inn located in Jenner, California
Serves 6

Ingredients

4 each red and yellow bell peppers, quartered lengthwise & seeded
2 large zucchini, cut into 12 thin diagonal slices
6 medium Portobello mushrooms, peeled, gills carefully scooped out
3 large fresh Buffalo mozzarella
6x 4” rosemary sprigs, leaves removed from lower half

Marinade

1/3 c balsamic vinegar
1/3 c olive oil
1 small clove garlic, minced
1 tsp Dijon mustard
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 tsp chopped fresh rosemary leaves

Method

Whisk together marinade ingredients, then marinate peppers for about 15 minutes. Add mushrooms, tossing with peppers & continue marinating for a further 15 minutes.

Remove vegetables from marinade (reserve marinade), cook in batches on heated grill, 8-10 minutes for peppers (or until lightly charred), 7-8 minutes for mushrooms. Brush with marinade during cooking.

Remove veggies from grill. Place mushrooms upside down on flat surface. Layer with a piece of red pepper, a slice of cheese, zucchini, yellow pepper, a slice of cheese and another slice of zucchini. Poke the rosemary sprig through the middle of each stack with leaves at the top.

Place veggie stacks on a heat-proof dish and return to grill (turned off) so that cheese can soften, then serve with fresh French bread.

 

 

With Pondview Bella Terra Cabernet Sauvignon…

Mustard-glazed Standing Rib Roast with Pan Gravy

Recipe Credit: Lucy Waverman & James Chatto, A Matter of Taste Cookbook
This recipe is also online at Globe & Mail Newspaper
Serves 8

Ingredients

1/3 c Dijon mustard
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tbsp chopped garlic
2 Tbsp chopped parsley
1 Tbsp coarsely ground pepper
1 Tbsp chopped fresh rosemary or thyme, or 1 tsp dried
1 standing rib roast (~7 lbs)
Salt to taste

Method

Combine mustard, oil, soy sauce, garlic, parsley, pepper & rosemary. Brush over roast, including bones. Let sit for 2 hours, or refrigerate overnight.

Preheat oven to 450F. Turn on oven broiler. Place roast fat side up on a rack in a roasting pan & broil for about 4 minutes or until fat is crispy. Turn off broiler, reheat oven to 450F & roast for 30 minutes.

Reduce heat to 350F & roast for about 1 ½ hours longer for rare.

Remove roast to a carving board & let rest 15 minutes to allow juices to retract while you make gravy. Remove roast from bones & carve into thin slices. Serve with gravy, roast potatoes & green beans.

 

Enjoy your Savvy Selections!

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He saved for a sportscar…but bought a vineyard instead

Posted by Derek

Monday, September 30th, 2013
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Savvy Selections wine of the month club
Featuring Pondview Estates Winery

–  September 2013 –

In Italian “Bella Terra” means beautiful earth and for this month’s Savvy Selections we are excited to be bringing to you a winery with some Italian heritage. Pondview Estates of Niagara-on-the-Lake is owned by Lou Puglisi & his cousin Joseph Barbera. Both are of Italian decent, Sicily to be exact. The Bella Terra term is reserved by Pondview for their premium brand wines which are only produced in exceptional vintages (wine speak for years). This month, we bring you two wines from the Bella Terra portfolio, both from 2010 – an exceptional vintage in Ontario.

Our Savvy Sommelier Derek Vollrath had the opportunity to talk with Lou who prefers to be called ‘Pondview’s Chief Wine Drinker’. Lou has been a long time friend of all of us in the Savvy Team and he keeps us in stitches with his down to earth humour. If you have not already met Lou from your visits at their winery or at our Savvy Events, rest assured that in 2014 we are creating many more ways for you to meet him…over a glass of their fine wines.

During Labour Day weekend, I visited the winery and was treated to a wonderful tasting in the barrel room (photo left). Lou & Joseph are wonderful gentlemen pulling out rare vintages, barrel samples & a gourmet antipasti spread to enjoy with their wines. During our conversation, they commented that they were grape growers first (the vineyards are 39 years old) and only since Lou was crowned Grape King was he inspired to open a winery….and we are glad that they did.

Shortly after they opened their doors, we featured them in Savvy Selections. We are delighted to shine the spotlight on them again and taste how far they have come. Especially with recent BIG news about their top end red wine – Bella Terra Meritage VQA 2010 – just won a GOLD medal in the National Wine Awards of Canada. We are thrilled that we can offer this to you as an optional wine before it all sells out.

As you read this month’s Savvy eZine, I hope you will get a chuckle when you learn about Lou’s brush with Royalty or how some fatherly advice steered him – pardon the pun – away from a sports car towards his future in the wine industry.

As with every month, the Savvy Selections tasting panel convened to undertaken the arduous task – it is a tough job! – of selecting the wines from Pondview that will shortly be arriving on your door step. As challenging as the work is, we find this is a great opportunity for all of us to learn more about Ontario wines and most of all about the winemakers.

In your September Savvy Selections you will find:

Pondview Cabernet Franc Rosé 2012 VQA – a refreshing summer sipper

Pondview Cabernet Merlot Reserve 2011 VQA – rich and wonderful

Pondview Bella Terra Cabernet Sauvignon 2010 VQA – big and bold red wine

OPTIONAL WINE: Pondview Bella Terra Meritage 2010 VQA – gold in a glass

Pondview are hard to find wines! Ordering additional bottles of this month’s selection or past Savvy Selections is easy. Simply e-mail me at debbie@savvycompany.ca or call the Savvy Team on 613-SAVVYCO (728-8926). We will make all of the arrangements for your special delivery. How is that for easy?!?

Cheers & Enjoy!

Debbie & Savvy Team

 

Introducing…
Pondview Estates Winery

Presented by Savvy Sommelier Derek Vollrath


“If I had bought the sports car, we would not be having this conversation”, that’s what Pondview owner Lou Puglisi (left) told me with a chuckle when we got into the part of the interview about how he ended up in the wine business. You see, Lou felt he could be doing better things with his time than sitting in school. So at the young age of 19 he decided that he would get a job in construction while continuing to work on his father’s farm.

After a few years of savings, Lou had some cash that was burning a hole in his pocket. He was thinking about getting a car when his father took him aside and let him in on a tip: the parcel of land beside the family farm was coming up for sale. Insightfully, Lou’s father explained to him that in 5 years the car would be worth nothing, whereas the parcel of land might double in value. After some reflection, instead of buying a Chevrolet Z28 Camaro, Lou opted for the 20 acre parcel of land.

Unbeknownst to him at the time, this was the first step to planting the seeds of what would become Pondview Estate Winery. Lou never did buy a Camaro. In 2008, he bought a silver Corvette for a few years. And now as a new winery & business owner, he owns a Honda CRV.

The story behind the name

I always love hearing the story of how a winery’s name comes about because picking the name is not an easy – it is like selecting a name for your child. A great deal of research goes into a name to make sure that it is not being used by another winery and that the name has meaning to the owners. How the name Pondview came about is no exception.

Lou told me that he and his wife Adriana (on left in photo) went through at least 18 possible names with all 18 being discarded for one reason or another. It was on attempt 19 that success was achieved. Just like many other evenings Lou and Adriana went for a stroll on their acreage. It was around the property’s pond that Lou looked and said to Adriana “what a great view of the pond’. After some toing & froing the name Pondview stuck.

The Grape King & Royalty

The Grape King” is a highly sought after title that is awarded annually by the industry association Grape Growers of Ontario. All of the grape growers in the province select one grower who maintains the best vineyard in the province. With rigorous criteria and being judged by your peers, this award is significant in the industry. In 2008, Lou was the recipient of this prestigious title and as part of his duties as “King of Grapes” he served as the ambassador for the industry.

During his reign Lou attended the opening of the post graduate certificate program in Wine Business Management at the Niagara College Teaching Winery. It was during this opening that Lou was to meet Prince Charles. When it came time for Lou to shake the Prince’s hand, Lou confidently said to Charles, “it’s an honour to meet you sir. You may be the Prince, but I am the King…of Grapes”. Lou definitely has a lively sense of humour! And with that Lou has pictures of more royalty on his wall of fame in his office along photos of him with the King of Hockey – Don Cherry and the King of Canada’s nightly news – Peter Mansbridge.

The Pondview Mantra…

“Great wine is a harmony of earth and vine”. Everyone at the winery operates under this mantra. Lou explains that, “you achieve harmony by balancing what is done in the vineyard, by not stressing the vines with excess pesticides or fertilizers. My team is always looking at the vineyard in order to determine what is required to be done of the vines. If things are healthy then we leave our vineyard alone. Overall let Mother Nature tend to her vines”. In Lou’s opinion a minimalist approach will allow for better quality grapes. This month’s tasting panel sure thinks that this approach works well.

So if you are in the Niagara-on-the-Lake area, I suggest that you stop by Pondview, stroll the grounds meet with Lou, have your picture taken with Royalty and try some of their award winning wines.

Cheers & Enjoy your Savvy Selections!

 

~ SAVVY SOMMELIER TASTING NOTES ~

Cabernet Franc Rosé 2012 VQA, $14.95

For this Rosé wine, Pondview’s winemaker Fred Di Profio crushed and de-stemmed the fruit, then allowed the skins to remain in contact with the juice for 6 hours, thus creating its gorgeous colour and wonderful concentration of flavours.

Savvy Sommelier Tasting Notes: 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 rose petals. This medium bodied wine has great acidity along with a crisp mouth feel and a medium length cranberry finish.

Suggested Food Pairing: This wine will remind you that summer is not over! Enjoy on its own or pair this wine with a fresh salad tossed in a citrus vinaigrette dressing. The tasting panel is recommending pairing this wine with the Chicken Tarragon Salad – recipe follows.

Cellaring: Drink now!

Cabernet Merlot Reserve 2011 VQA, $19.95

This is a Bordeaux blend of 35% Cabernet Franc, 20% Cabernet Sauvignon and 45% Merlot grapes. Instead of opting to call it a Meritage, Lou chose to use Cabernet, to cover off both the Cabernet Franc and the Cabernet Sauvignon that are predominant in this red wine blend.

Savvy Sommelier Tasting Notes: A bright and beautiful garnet red core (winespeak: middle of the wine) that fades to a ruby red colour as it approaches the rim of the glass. Great intensity of flavours with vanilla, cherry, cedar and prunes are discernible on the nose, while baked fruit, cedar and clover come through on the palate. This medium bodied wine has noticeable tannins, balanced acidity and a medium length red-fruit finish.

Suggested Food Pairing: This wine ain’t no chicken wine! commented Savvy Sommelier Doug during the tasting panel. This wine is a well rounded red that can be served with rare to medium rare red meats, with BBQed steak or roast beef, or event roast lamb with a peppercorn crust. Read on to discover this gem of a recipe.

Cellaring: The tannins are young and therefore need time to settle and integrate into the wine. This wine could easily cellar for 4 to 6 years and those that are patient will be rewarded.

Bella Terra Cabernet Sauvignon 2010 VQA $34.95

This is one wonderful wine. In fact, Derek awards this wine with his triple B rating…BIG, BOLD & BEAUTIFUL. As Pondview’s premium label that is only produced in exceptional years, which 2010 definitely has gone down in Ontario wine industry history, this single varietal wine is impressive.

Savvy Sommelier Tasting Notes: The colour is a stunning garnet red that extends out from the core to the rim. The nose is clean with aromas of red current, dried figs and wet stone all discernible. On the palate this full bodied dry wine has noticeable flavours of red current, oak and clover spice. It ends with a medium length red current finish.

Suggested Food Pairing: This red is not for the faint of heart. Pair this wine with bacon wrapped beef tenderloin in a red wine reduction. The tasting panel is suggestions you try it with roasted flank steak with parmesan panko stuff…OMG it’s a delicious pairing – read on for this wonderful recipe.

Cellaring: This wine can be cellared for 5 to 7 years.

 

OPTIONAL WINE: Bella Terra Meritage VQA 2010 $39.95

Meritage is the North American term for a Bordeaux blend made using any combination of Merlot, Cabernet Franc & Cabernet Sauvignon grapes. Pondview Meritage is a blend of 50% of each of the best barrels of their Cabernet Franc & Cabernet Sauvignon wines.

Savvy Sommelier Tasting Notes: A deep burgundy colour, this opaque wine has California Zinfandel like characteristics. Aromas of smoke, espresso, dark chocolate, black licorice & cedar (it was not heavily oaked) that transform into tastes of super juicy black plums, overripe blackberries & black cherries. Each sip warms you up with the heat, a zip of acidity (that will mellow out with cellaring) and the light tannins.

Well balanced, stunningly complex it is no wonder that this wine won gold in the National Wine Awards of Canada.
Congratulations to Lou & his Pondview team for achieving this highly acclaimed award.

Suggested Food Pairing: What did the September tasting panel suggest you pair with this wine? Well I will give you a hint…beef, beef and beef. Do you get the idea? Barbeque season still has a good 2 or 3 months left so barbequed sirloin steak with a smoky paprika rub or lamb chops with a rosemary mustard rub would both pair well. The tasting panel is recommending you try this wine with pan-fried sirloin steak with a Chianti butter.

Cellaring: This wine is enjoyable now or can be put down for up to 10+ years.

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

With Pondview Estates Cabernet Franc Rosé…

Tarragon Chicken Salad

From: Recipes for Healthy Heart Cooking – The Lighthearted Cookbook by Anne Lindsay
Serves 4

Ingredients

3 cups cooked cubed chicken
1 ½ cups sliced celery
¼ cup chopped chives or green onions
½ cup low-fat plain yogurt
¼ cup light sour cream or light mayonnaise
1 ½ tsp dried tarragon
2 tbsp toasted slivered almonds

Method

In a large bowl combined chicken, celery, chives or onions, yogurt, sour cream or mayonnaise and tarragon; mix lightly
Cover and refrigerate for 1 hour up to 24 hours.
Just before serving add almonds season with salt and pepper to taste.

Pack your picnic basket with this salad and the Rosé

 

With Pondview Estates Cabernet Merlot Reserve…

Roast Lamb with Peppercorn Crust

From: The Silver Plate Cookbook, Julee Rosso & Sheila Lukins
Serves 6 to 8

Ingredients

3 tablespoons crushed dried peppercorns, an equal mix of white, black and green
1 tablespoon fresh rosemary leaves or 1½ tablespoons dried
½ cup fresh mint leaves
5 garlic cloves, crushed
½ cup raspberry vinegar
¼ cup soy sauce
½ cup dry red wine
1 boned but untied leg of lamb, about 5 lbs (weight after boning)
2 tablespoons prepared Dijon-style mustard

Method

Combine 1 tablespoon of crushed peppercorns, rosemary, mint, garlic, vinegar, soy sauce and red wine in a shallow bowl; then marinate the lamb in the mixture for eight hours, turning occasionally.

Remove roast from marinade and drain: reserve marinade. Roll the roast, tying it with kitchen twine. Preheat oven to 350°F.

Spread mustard over meat and pat 2 tablespoons of crushed peppercorns into the mustard. Set the roast in a shallow roasting pan just large enough to hold it comfortably and pour reserved marinade carefully around but not over the roast.

Bake 1½ hours or 18 minutes per pound, basting occasionally for medium rare roast. Bake for another 10 to 15 minutes for well-done meat. Let roast stand for 20 minutes before carving.

Serve pan juices in gravy boat along with the lamb

 

With Pondview Estates Bella Terra Cabernet Sauvignon …

Roast Flank Steak with Parmesan Panko Stuffing

From Food & Drink Magazine Early Autumn 2010
Serves 4 to 6

Ingredients – Steak

1.5 lbs flank steak
3 tbsp olive oil
½ cup finely chopped onion
1 large garlic clove, minced
1 cup panko bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup pine nuts
2 tbsp chopped fresh thyme or basil or a mixture
½ tsp salt
¼ tsp freshly ground pepper
¼ cup all-purpose flour
Kitchen twine

Ingredients – Sauce

2 tbsp all-purpose flour
1½ to 2 cups beef broth or stock
½ cup dry red wine

Method

Butterfly steak lengthwise using a horizontal cut (do not cut all the way through to opposite side). Open up on butcher paper; cover with plastic wrap and whack with smooth side of meat pounder until ¾ inch thick

Over medium heat, heat 1 tbsp oil in a medium frying pan, add onion and garlic; sauté 3 minutes or until softened. Toss panko bread crumbs with Parmesan, pine nuts, herbs, salt and pepper in a bowl & add onion mixture and toss until well-combined.

Preheat oven to 375°F & lay pounded steak so grain of meat goes left to right in front of you. Leaving 2 inches uncoated on far long side, pat filling over meat. Beginning near you, tightly roll up the steak forming a neat roll. Cut 5 pieces of twine, each about 20 inches long and beginning at the middle, tie roast, spacing ties evenly apart. Trim twine ends and discard then roll tied steak into flour until heavily coated – be sure to discard flour that does not cling to meat.

Heat 2 tbsp of oil (med-med/high heat)  in a large heavy frying pan capable of going into the oven & add steak to pan, turning 8 to 10 minutes in total until lightly browned on all sides. Turn roast seam-side down in pan. Place in oven for 30 minutes or until internal temperature is 130°F.

Remove steak to cutting board, cover meat with foil and let rest 10 to 15 minutes.

For sauce, add flour to hot pan; stir over medium heat 1 minute or until absorbed. Pour 1½ cups broth and wine; gently whisking, bring to boil. Sauce should be nicely thickened; if too thick add more broth as needed; add seasoning as needed. Strain into a warmed container.

Slice steak width-wise into 1/2–inch-thick slices, removing strings as encountered. Serve slices napped with a bit of sauce; garnish with additional chopped fresh herbs. Serve with roasted fingerling potatoes and steamed cauliflower florets tossed with bits of roasted red pepper.

 

With Pondview Estates Bella Terra Meritage 2010…

Pan-fried Sirloin Steak with Simple Chianti Butter Sauce & Olive Oil Mashed Potatoes

From Cook with Jamie My Guide to Making You a Better Cook
Serves 2

Ingredients – Mashed Potatoes

14 oz potatoes, peeled and halved
Sea salt and freshly ground black pepper
Olive oil
a small handful of freshly grated Parmesan cheese
a knob of butter

Ingredients – Steak

2 x 7oz sirloin steaks, 1 inch thick fat scored
sea salt and freshly ground black pepper
olive oil
a small handful of freshly grated Parmesan cheese
2 knobs of butter
2 shallots or 1 small red onion, peeled and finely diced
a few sprigs of fresh thyme, leaves picked
1 large wineglass of Chianti
A few sprigs of watercress
Good-quality of extra virgin olive oil

Method

Put the potatoes into a large pan of salted water, bring to a boil and simmer until soft and tender. Drain them in a colander and allow them to sit for 4 minutes to steam away any excess moisture. Return the potatoes to the pan and mash them up, stirring in a 2 glugs of olive oil, the Parmesan and butter. Taste, season and then transfer to a bowl, cover with plastic wrap and place over a pot of simmering water to keep warm.

Heat a heavy frying pan, large enough to book both steaks at once without them touching. Season your steaks and brush them with olive oil. Using a pair of tongs, hold the steaks fatty-edge down in the frying pan to render and colour the fat. When the fat is golden, fry the steaks for 8 minutes in total for medium-rare, turning them every minute. Remove from the pan to rest.

Turn the heat down and add a knob of butter to the pan. Fry your shallots and thyme for 4 minutes, then add the wine and reduce by half. Pour in the resting juices from the meat, add the 2 remaining knobs of butter and take the pan off the heat. Stir around to emulsify and make a really simple red wine sauce.

Taste, season and serve with your steak and lovely olive oil mashed potatoes with a scattering of watercress and a drizzle of quality olive oil.

Enjoy this month’s Savvy Selections!

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