Posts Tagged ‘Prince Edward County wineries’

A Vegan Winery?

Posted by David

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

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

Get ready to uncork & enjoy your Savvy Selections…

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

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

 

Wines with style

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

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

 

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

Cheers,

Debbie & Savvy Team

 

 

Introducing…

Karlo Estates

Presented by Sommelier David Loan

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

 

New opportunities

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

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

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

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

 

Bridges and turnings

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

 

Moving forward

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

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

 

Taste of the County

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

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

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

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

 

2015 Riesling, $22

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

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

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

Cellaring:  Drink at 8ºC within two years.

 

 

2015 Patio Reserve Rosé, $18

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

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

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

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

 

 

2013 Triumvirate, $28

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

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

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

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

 

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

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

 

With Karlo Estates Riesling…

Veggie Thai Red Curry

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

Ingredients

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

 

Paste

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

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

 

Method

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

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

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

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

 

 

With Karlo Estates Patio Rosé…

Paella

Recipe and photo: CrazyVeganKitchen.com
Serves 4

 

Ingredients

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

 

Method

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

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

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

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

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

Remove tin foil after 10 minutes and garnish with parsley.

 

 

With Karlo Estates Triumvirate…

Pasta with ramps, fiddleheads & sausage

Recipe and photo: TinyUrbanKitchen.com
Serves: 4

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

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

 

Ingredients

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

 

Method

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

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

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

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

 

 

Enjoy the spring with your Savvy Selections!

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Savour, Relax & Explore at Huff Estates

Posted by Patti

Tuesday, January 13th, 2015
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Savvy Selections - Ontario wine of the month club

Savvy Selections wine of the month club 
Featuring Huff Estates Winery

– January 2015 –

 

Prince Edward County – known by many as ‘The County’ – is a quick & easy getaway – for a day or two, even a weekend.  Have you been?  About 2.5 hours from either Ottawa or Toronto, there are 30 plus wineries awaiting your visit.  A must stop is at the junction of Highway 62 & County Rd. 1.  This crossroads is known by the locals as Huff’s Corner.  Wine tourists know this location on their GPS as Huff Estates Winery.

logoHands down, Huff is a destination to SAVOUR fantastic wines, RELAX in the comfort of the boutique inn surrounded by vineyards & to EXPLORE the Oeno Gallery exhibiting contemporary art & a unique sculpture garden on the fringe of the vineyard. And this is just one of The County’s wineries. It is no wonder that MacLean’s Magazine has named this wine region as “One of Canada’s Great Escapes”.

Lanny & Catherine Huff have deep roots in The County as they were both born and raised here.  They also share a passion for fine wines. When apple orchards were being transformed into vineyards at the turn of the century (aka in year 2000), a special opportunity existed for them to return to The County & harmonize their two passions.  Lanny will tell you that, “once you have Prince Edward County in your blood, you are bound to return. It is a very special place with a long tradition of growing & an exciting new future in fine wine production.  When my passion for wine could no longer be put aside, I decided to return to The County.”

Huff BottlesHuff Estates will continue to share its family’s history of the land by producing exceptional wines source from its well-maintained vines & complemented with the wine making expertise of Frederic Picard who was lured to The County from Burgundy France. ”We aim to create a unique destination & provide not only fantastic wine, but also accompany great food, fine art, luxurious accommodations offering a memorable experience”, Lanny explains.

Ready for a roadtrip?

After you enjoy the following bottles in your Savvy Selections, we are certain that you will want to visit Huff:

2012 Cuvée Janine – a rosé sparkling crafted in the traditional French Champagne method

2012 South Bay Chardonnay – a new style for Huff: an unoaked Chardonnay that “dances on your palate”

2012 Gamay  –  a full bodied wine that surprised us with big flavours!

OPTIONAL WINE:
2013 First FrostThe latest release of Huff’s signature “sweet & playful” wine that has become a favorite with the Savvy Team.  If you would like some of this wine, just let us know.

You won’t find these Huff Estates wines at the LCBO

Huff makes such a small amount of these wines that none of them are at the LCBO. If you would like additional bottles of your new favourite Huff wine, call me on 613-SAVVYCO (728-8926) or send an email to debbie@savvycompany.ca to arrange an additional delivery. Savvy Selections is all about introducing you to wonderful Ontario wines!

Cheers!
Debbie & Savvy Team

 

Introducing…

Huff Estates Winery

Presented by Sommelier Patricia Petty

 

This past October, I spent two wonderful weekends exploring the back roads of The County & tasting some incredible wines. There was definitely a buzz in the air wineries were in the midst of harvest. 2014 was an exceptional year for growing grapes & there is expectation that the wines will be fantastic too – stay tuned!

There is a saying amongst wine growers that, “September makes the vintage”.  A burst of sunny, dry weather is what the winemakers hope for…and this year, that is exactly what Mother Nature delivered. An abundance of clean fruit bursting with flavor was picked, and while fermentation continues in the cellars, vineyard crews have hilled up (winespeak: put the vines to bed under a protective layer of soil – only done in PEC) for another winter. Added to that, this week’s snow squall have insulated the vines even more.

Oak trees protect the vineyards

Prince Edward County is a wine region that is less than 10 years old.  Many were skeptical at first, yet the soils & growing conditions of The County lend themselves to crafting great wines. Lanny Huff believed in the region’s potential & wanted to be part of the growing industry.

In addition to the estate on Huff’s Corner, he has 150 acres of land on the quiet South Bay shore guarded by ancient oak trees towering over the vineyard.  Lanny explains that, “Oak & wine are linked together from earliest wine making traditions. We are dedicated to the production of only the finest wines that this age old relationship of oak & grape can create”.

Add experienced people to craft the wines

Success at a winery is created with the vines as well as the individuals who have both the skill & the passion to transform those grapes into great wines. The team at Huff comes to The County with a wealth of worldly experience.

Lanny’s first business is in the plastics industry.  When wineries were breaking ground in The County, Lanny ceased the opportunity to combine his passion for travel & wine along with his desire to return to his roots.

Frederic PicaHuff frederic picardrd (left), Huff’s winemaker has helped put The County on the world wine maps. He studied in Beaune, France & crafted wines in many wine regions around the world before joining Lanny in 2001 to open the doors at Huff. Jason, the General Manager returned to Huff after studying wine in Australia. Alex is the vineyard manager and when not in the fields, he can be found in the cellars assisting Frederic. During my visit, he was feverishly cleaning the tanks in preparation for the harvest.

Brian Hanna, the winery’s Sommelier & Angela Braun, the Retail Manager, will make you feel right at home when stop by. Be sure to ask for a winery tour with Brian – he is passionate about wine, food & most importantly how the marriage of these two can create a unique experience – he certainly “WOWed” me!

Connected to the family

Jason HuffAfter a lovely stay at Huff Estate’s Inn, I spent a good part of the day with Jason (right) & Brian. Jason confessed, ”while he is my uncle, I am proud to call Lanny my mentor”. The property where the winery sits was originally owned by the Huff family. It changed hands many times over the years & reverted back to the family when Lanny purchased it. Jason proudly told me, “Growing up, Lanny introduced me to this industry. He taught me the important lesson of constantly driving the business from the ground up – from farming, through manufacturing to sales.”

Years ago while in the Barolo region of Italy, I remember a young winemaker named Aldo, who told me that in the wine industry, you “learn by the seat of your pants”. Coincidentally, Jason said the same thing, “there is an element of calculated risk yet, you learn best simply by doing.” Going into its 13th year of business, Jason feels the winery is at a sustainable point in its growth & sees the production of new products & innovation as the path to growth on a moderate scale. Jason explained that Frederic is intentionally moving his winemaking style to use less oak for some of their wines. An example would be the unoaked Chardonnay that you have received in your Savvy Selections. 25% of the wine was aged in oak barrels & this is notably significantly less than what has been used in previous vintages. Brian, explains that Frederic wants to showcase the natural characteristics of The County grapes “unencumbered by the straight-jacket of lumber”.

Grab your corkscrew & get ready for a delicious experience. Here’s to you discovering your own perfect pairings with Huff wines.

Cheers!

 

~ SAVVY SOMMELIER TASTING NOTES ~

It is clear that Brian loves what he does in his ‘retirement’. If you enjoy the game of pairing wine with food as much as we do, get ready for a delicious time with Brian when you visit the winery. He often says that the wine would be best paired with “whatever comes out of the kitchen”, meaning no special occasion, fancy meal or complex recipes are needed to enjoy Huff’s wine.  We have featured some of Brian’s wine & food pairings, while others were ‘a-ha!’ moments from the Savvy Sommeliers.

Cuvée Janine, VQA 2012 $29.95

Frivoulous Fizz” is how Huff describes this wine. A sparkling Rosé created with 100% Pinot Noir grapes from nearby Hillier vineyards. Kick up your heels with as glass or two of this beautiful red crabapple hued sparkling wine created in the traditional method and allowed to sit on the lees  (winespeak for the process of leaving the yeast used for fermenting with the wine as it ages to impart more flavours) for 12 months to further develop its flavors.

Savvy Sommelier Tasting Notes: This crab apple coloured bubbly on the nose shows a subtle smoky, sweetness accompanied with slightly salty notes on the palate. In addition, there is a subtle tartness and hints of white pepper on the palate as well as refreshing cranberry/apple, watermelon, strawberry, pomegranate and raspberry notes.

Suggested Food Pairings: This is a refreshing sparkling wine with a perfect affinity for a wide variety of foods. Brian commented that this wine would be fantastic with “whatever comes out of the kitchen.”

Our Savvy Sommeliers agreed with its versatility. We saw this bubbly being served with everything from salmon or crab cakes, smoked trout or Peking Duck or even BBQ spareribs would be a fantastic pairing.  Surprise your dinner guests & serve this rosé bubbly at the end of a meal with a Pavlova dessert with ripe strawberries, raspberries and blackberries or a bowl of beautiful ripe cherries. YUM!

 

South Bay Unoaked Chardonnay, VQA 2012 $21.95

“Vintage after vintage, the quality of the wines have improved remarkably and despite the cold climate and the challenges that growers have to face, the terroir in The County is unique. Elegant, mineral, floral, fresh and linger are the words that now define the wines I make at Huff and these descriptions are fitting for The County wine region too.” Frederic Picard, Huff winemaker. 

Savvy Sommelier Tasting Notes: Bright yellow color and on the nose we find refreshingly ripe fruit with both lemon and tropical notes. There are floral accents, orchard fruit (think apples or pear), fresh baked brioche and roasted almonds. The subtle notes of oak showed through with butterscotch and a distinct creaminess from the lees. Savvy Sommelier Debbie Trenholm commented that the slight oak “gently dances on your palate”. This is an elegant, full, clean, round and smooth wine which truly showcases the winemakers expertise.

Suggested Food Pairings: If you are a lover of seafood, look no further than linguine with lemon garlic shrimp or fettuccine with baby clams in a white wine sauce. Roast chicken with garlic and fresh herbs and a touch of lemon in the accompanying gravy would be delicious as would pork scaloppini with a lemon and caper sauce. Or, once again surprise your guests and serve with desert – a classic French Apple Tarte Tatin.

 

Gamay, VQA 2012 Ontario, $24.95

My New Year’s Resolution: drink more Gamay! This one is a beautiful expression of this varietal that hails from a dry, sunny vintage of 2012.  The grapes were grown in Niagara and shipped to Frederic to work his magic. (note –  Gamay grapes are hard to grow in The County as they are not a hardy grape variety.)  Jason describes this wine as a “Bistro Beauty” and we couldn’t agree more. Certainly a food friendly wine.

Savvy Sommelier Tasting Notes: Cherry-plum in color and with notes of black berry, dark plum, oak, spice, leather and dark chocolate infused with cherry. Gamay wines tend to be light bodied – this one surprised us.  Full flavours & soft tannins provide both structure and roundness to a fresh acidity present that makes it a beautifully food friendly wine. In France, Gamays are typically served slightly chilled, so shock your guests and throw it in an ice bucket for 10 minutes or pop in the fridge to chill slightly (15 mins should do the trick). Have fun with this wine – as the wine warms up to room temperature notice how the tastes & flavours change.

Suggested Food pairings: This Gamay would pair beautifully with a cheese and charcuterie board – include pate, terrines, cold cuts; tomato based pasta dishes; rustic and simple dishes – a simple Shepard’s Pie, Moussaka, your favorite meat loaf or chili, cabbage rolls (my favorite); Spanish-style chicken or sausage dishes; grilled pork in the summer; roast chicken in the winter. I think it is evident that this wine will go with so many of your favorites. 

Cellaring: Drinking well know, can cellar for up to 5 years or more.

 

OPTIONAL WINE

First Frost, VQA Prince Edward County, 2013 $24.95

winter harvestNew Release and a fan favorite at Huff Estates! “This wine teases the palate with white peach and aromas of beeswax, honey and floral notes. A delicate balance of sweetness and acidity, it delivers a thirst quenching finish. Made with Vidal grapes and hand harvested from our estate vineyard…our fruit”

Savvy Sommelier Tasting Notes: This unique wine is created with 2/3 normal dry Vidal wine and 1/3 wine created from grapes harvested after the “first frost” and between 7 – 8 degrees Celsius. The result is a hint of natural sweetness in the wine. Described as “sweet and playful”, lemon in color with a golden hue. It is a light dessert wine that features whit floral notes and honeyed aromas. Baked apple, apricot and stewed stone fruit will fill your glass. There is a perfect acidity that follows through.

Suggested Food Pairings: Easily served with a pan-seared Foie Gras accompanied by poached pears and a simple reduction of the wine accented by fresh thyme. Hungry yet? But, if you want to stick to a dessert theme, how about a simple Vanilla panacotta; a lemon tart; a poached pear with a hazelnut mouse or a nectarine crostata…all desserts which would enhance the flavors found in this very special dessert wine. Or after dinner it would pair well with a light blue cheese!

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Huff Estates Cuvée Janine…

Mixed Berry Pavlova

From Ina Garten – The Barefoot Contessa
Serves 6
The components for this dessert can all be prepared ahead of time and assembled just prior to serving. You are going to WOW your guests!

IngredientsHuff icebucket

Pavlova

4 extra large egg whites, room temperature
Pinch salt
1 cup sugar
2 tsp corn starch
1 tsp white wine vinegar
½ tsp vanilla extract
Sweetened whip cream
Fresh strawberries, hulled and sliced
Fresh blueberriesFresh raspberries

Triple Raspberry Sauce

½ pint fresh raspberries
½ cup sugar
1 cup seedless raspberry jam
1 Tbsp raspberry framboise liqueur

 

Method

Pavlova

Preheat oven to 350 degrees

Place a sheet of parchment paper on a sheet pan and draw a 9” circle on the paper using a plate as a guide. Turn the paper over so the circle is on the reverse side.

Place egg whites and salt in a bowl and beat on high speed until firm, about 1 minutes. With mixer on high, slowly add the sugar and beat until it makes fir, shiny peaks, about 2 minutes. Sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla and fold in lightly with a spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 ½ hours. Turn off the oven, keep the door closed and allow the meringue to cool completely for about an hour. . It will be crisp on the outside and keep soft on the inside.

Invert the disk onto a plate and spread the top completely with the sweetened whipped cream. Combine the berries and toss with about ½ cup of the raspberry sauce or enough to coat all the berries completely. Spoon berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Triple Raspberry Sauce

Place the raspberries, sugar and ¼ cup water in a small saucepan. Bring to a boil, lower heat and simmer for 4 minutes. Pour the cooked raspberries, the jam and framboise in the bowl of a food processor and process until smooth. Chill.

 

With Huff Estates South Bay Unoaked Chardonnay…

Creamy Parsnip, Celery & Apple Soup

From Canadian Living Magazine 40th Anniversary Edition
Serves 6 to 8

Ingredients

2 Tbsp unsalted butter
1 leek (white & light green parts) sliced
¼ tsp ground ginger
1 pinch salt
1 lb parsnips, peeled and sliced
3 ribs celery, sliced
1 Granny Smith apple, peeled, seeded and chopped
3 cups chicken broth (use low-sodium if desired)
3 cups water
¼ cup whipping cream
2 tsp Dijon mustard
2 tsp cider vinegar 

Method

In Dutch oven melt butter over medium heat; cook leek, ginger and salt, stirring occasionally until softened, about 8 minutes .

Stir in parsnips, celery and apple; cook stirring occasionally for 3 minutes. Add broth and water; bring to a boil. Reduce heat and simmer until parsnips are tender, about 20 minutes. Let cool for 10 minutes.

In batches in blender, puree soup until smooth; return to pot. Stir in cream, mustard & vinegar. Reheat to serve.

For a definite “Bistro” take on this recipe serve in shallow bowls with Crispy Sage and Proscuitto on top.

To create crispy sage simple heat olive oil in a sauté pan. Add fresh sage leaves and lightly sauté until leaves are crisp; drain on paper towels and reserve.

For the prosciutto, simply slice into thin strips and then sauté in the same pan. Drain and reserve.

To garnish the soup, drizzle a small amount of olive oil on top of the soup, place proscuitto and sage on top of the soup and you have a restaurant-worthy version of this soup!

 

With Huff Estates Gamay…

Pan Seared Duck Breast with Dried Cherry Jus

From Patti Petty’s kitchen
Note from Patti:
Don’t be intimidated by using duck breast. It is an easy preparation with results that will WOW your guests. 

Ingredients

1 Mallard or Muscovy Duck Breast, 450g
4 oz. Roasted Chicken Demi-glaze Jus
1 bottle of medium bodied red wine (Huff Estates Gamay will be perfect!) – go ahead & drink while cooking what you don’t use in the recipe!
3 tablespoons dried cherries

Method

Preheat oven to 425 degrees

Trim some of the fat from the duck breast, leaving about ¼” on. Trim any sinew or silver skin from the meat. Season with salt and pepper.

Using a small frying pan, turn heat to medium high. Place breast in pan, skin side down. Fry for several minutes, until fat is slightly rendered and browning.

Place pan with breast in the oven, still skin side down and roast for 7 minutes.

While the duck is in the oven, macerate the dried cherries in the red wine to allow them to plump slightly and take on the flavours of the wine.

Remove duck from oven, cast off rendered fat. Turn the breast over in the hot pan and let rest for 1 minute (skin side up). After a minute, remove the breast from the pan and let rest.

While the duck rests add cherries with some of the wine and the chicken Demi-glaze to the pan. Over high heat reduce to a sauce like consistency (about ½). Not too runny or too thick.

Before serving, warm duck breast in the oven. Slice thinly against the grain, which runs length-wise down the breast. Fan out on plate, pour sauce over and serve.

This method is per duck breast so multiple by the number of guests you are serving.

Serve with local in-season vegetables for this very simple yet memorable dish.

 

With Huff Estates 2013 First Frost…

Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

From Epicurious
Serves 8

A crostata is simply an Italian free form tart or a type of pie. This recipe can be made with any type of stone fruit in season or what you can find in your favourite store.

Ingredients

Crust

2/3 cups all-purpose flour
1/4 cup polenta (coarse cornmeal)*
3 tablespoons sugar
1 teaspoon (packed) grated orange peel
3/4 teaspoon salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup (or more) ice water

Filling and baking

1/4 cup sugar
1 1/2 teaspoons corn starch
4 medium nectarines, each pitted and cut into 16 slices
1 1/2-pint basket of fresh blackberries
1/2 teaspoon vanilla extract
1 egg, beaten to blend (for glaze)
Raw sugar crystals
Peach preserves, heated
Vanilla ice cream

Method

For the Crust

Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill. Let soften slightly at room temperature before rolling out.)

Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes. 

For Filling and Baking

Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.

Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.

* Available at Italian markets, natural foods stores, and some supermarkets.

 

Bon Appetite & Enjoy your Savvy Selections!

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Prince Edward County wineries are coming to Ottawa!

Posted by Debbie

Tuesday, April 2nd, 2013
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Wine enthusiasts in Ottawa will be the first to taste and buy wines made in Prince Edward County with grapes from the stellar 2012 harvest.  “2012 was remarkable, similar to the highly acclaimed 2007 and 2010 vintages in Ontario.  The 2012 grape growing season had an unusually early spring with a hot and dry summer with little rain during the harvest months.” explains Glenn Symons, winery owner and winemaker of Lighthall Vineyards.  “In fact, at several wineries across the province, grapes were harvested a record-breaking 3 to 5 weeks earlier than typical.  The result of this impressive vintage can now be tasted in the wines, as wine is made in the vineyard.”

Back by popular demand, Ottawa based business, Savvy Company, is hosting the 2nd annual County in the City Taste & Buy wine tasting on Thursday April 18th at 7pm in the Panorama Room on the 2nd floor of the National Arts Centre, Ottawa.  This is the only event in Ottawa where a broad range of Prince Edward County red & white & sparkling wines can be sampled and purchased directly from the winemaker. 

Prince Edward County is Canada’s fastest growing wine region with over 30 family run and small boutique wineries.  Known as ‘The County’, the majority of the wines produced are not available at the Liquor Control Board of Ontario (LCBO).  Exclusively at this event, all of the feature wines will be available to order, providing event goers the opportunity to purchase any combination of wines from any of the County wineries.  As an extra bonus, free shipping by courier will be offered for orders of 12 bottles (a case) – a great way continue to enjoy the newly released wines from 2012 vintage.

County in the City Participating Wineries:

…and even more wineries will be announced.

Tickets are available in advance only and are $55.00 per person when purchased before April 12, 2013 and will be $65.00 after that date.  Groups of 4 people are $200.00. Ticket prices include HST.  Click here to purchase tickets.

 

What is a Taste & Buy event?

Consumers can sample any number of the featured wines and order directly from the winery.  Exclusive at this event, orders can be ANY combination of wines from ANY of the wineries and the wines will be delivered by courier to an Ontario address.   And Savvy Company’s Sommeliers will be on hand to share wine recommendations and guide event goers to ‘must try wines’ based on their personal preferences.

 

Media Contact:
Debbie Trenholm
President & Sommelier
Savvy Company
613.SAVVYCO (613.728.8926)
cell: 613-851-1785
@savvydebbie

 

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Stock up on Ontario wines – FREE Shipping

Posted by Debbie

Monday, December 13th, 2010
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Stock up on Ontario wines for the holidays!
Complementary shipping offer

 

During the month of December, the following wineries are offering FREE SHIPPING when you order a case of 12 bottles directly from Savvy Company.  This way you will to be sure to have wine on hand for holiday entertaining and last minute gift-giving.

To order, simply call 613.SAVVYCO (613.728.8926) or email cheers@savvycompany.ca

These are featured wineries from our Savvy Selections wine of the month club.  To make it easy for you to decide which wines to include in your order, the team of Savvy Sommeliers offers our picks – all have our ‘Savvy Selections’ stamp of approval affixed to each bottle. These hard to find wines are not currently available at the LCBO.

NOTES:
– Orders can only be shipped to a home or office address located in Ontario.
– By Ontario law, the delivery must be signed for by someone over the age of 19. 
– Shipping will take up to 3 business days.  The wines will be delivered by courier or Canada Post  – whichever service is most convenient for you.

Black Prince Winery – Prince Edward County
RED: Black Prince Cabernet Franc Reserve VQA 2007 $15.75/bottle
Case of 12 bottles $189

Cattail Creek Family Estate Winery  – Niagara on the Lake
WHITE: Chardonnay Musque VQA 2009 $17/bottle
RED: Merlot VQA 2008 $18
RED: Cabernet-Merlot VQA 2006 $18
Mixed case (4 bottles of each of these wines): $212

Huff Estates Winery – Prince Edward County
**Complementary shipping on 6 or more bottles
SPARKLING: Vidalescco 2009 (dry sparkling wine) $19.95/bottle
WHITE: South Bay Vineyards Chardonnay VQA $29.95
RED: Stuntman Stu Red Line Merlot VQA 2008 $19.95 ($2 of every bottles is donated to the Sens Foundation supporting children’s programs in Eastern Ontario)
DESSERT: First Frost 2008 (light sweet wine) $19.95
Mixed case (3 bottles of each of these wines): $269.40

 

Lailey Vineyard – Niagara on the Lake
**Complementary shipping on 6 or more bottles
WHITE: Riesling VQA 2009 $18/bottle
RED: Cabernet-Merlot VQA 2006 $20
RED: Pinot Noir VQA 2007  $25
RED: Impromptu VQA 2007 $45
Mixed case (3 bottles of each of these wines): $324

Niagara Teaching College – Niagara
WHITE: Unoaked Chardonnay VQA 2009, $14.95
RED: Cabernet Sauvignon VQA 2006, $15.95
RED: Cabernet Sauvignon VQA 2007, $18.95
RED: Meritage VQA 2005 $32.95
Mixed case (3 bottles of each of these wines): $248.40

Rosehall Run Vineyards – Prince Edward County
WHITE: Riesling VQA 2008 $17.95/bottle
RED: Pinot Noir Cuvée County VQA 2008 $21.95
RED: Cabernet Franc Cold Creek VQA 2007 $29.95
Mixed case (4 bottles of each of these wines) $279.40

Rosewood Estate Winery & Meadery – Beamsville Bench (Niagara region)
WHITE: Gewurztraminer VQA 2008 $18/bottle
WHITE: Reserve Chardonnay VQA 2008 $25
RED: Pinot Noir VQA 2008 $18
SPECIALTY: Ambrosia Mead 2006 $36 (mead is a lightly sweet wine made with local honey – a specialty at Rosewood)
Mixed case (3 bottles of each of these wines) $291

Tawse Winery – Beamsville Bench (Niagara region)
SPECIAL ICEWINE GIFT PACK: $99
The following wines are beautifully p
ackaged in a wooden box  – each bottle is 200mL.
Cabernets Ice Wine VQA 2008
Gewurztraminer Ice Wine VQA 2008
Riesling Ice Wine VQA 2009

SPECIAL HOLIDAY ASSORTMENT: $164.90
WHITE: Robyn’s Block Chardonnay VQA 2008
WHITE: Riesling VQA 2009
WHITE: Quarry Road Vineyard Gewurztraminer VQA 2009
ROSE: Sketches of Niagara Rose VQA 2009
RED: Grower’s Blend Pinot Noir VQA 2009
RED: Laundry Vineyard Cabernet Franc VQA 2008

 

To order any combination of these wines per winery, call our Savvy Sommeliers on
613.SAVVYCO (613.728.8926) or email us – anytime!

 

 

  

 

 

 

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