Posts Tagged ‘recipe for Beef Tenderloin with Port’

Have you been to the winery in the Ottawa Valley?

Posted by Susan

Thursday, October 20th, 2016
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Savvy Selections wine of the month club
KIN Vineyards
–  October 2016 –

Google Chris van Barr, and the first thing you’ll learn is that he is a successful lawyer specializing in intellectual property law, who also teaches in the subject at the University of Ottawa. But, dig a little deeper, and you’ll discover that he has roots on a farm in southern Ontario and has made his home in rural Ottawa. Chris is a man who has a passion for the land as well as interesting, elegant wines. This deep rooted passion led him to partner with Alan Krueger five years ago to establish KIN Vineyards, where together they have transformed part of Chris’ 50 acre property in Kinburn (west of Ottawa) into a vineyard. This property includes Pinot Noir and Chardonnay vines, as well as hardy hybrid varieties Marechal Foch, Frontenac, Vidal and Muscat Ottonel. There is a twin site – a 50 acre Carp vineyard – that is being harvested for the first time this month. The Carp vineyard was planted exclusively for Pinot Noir and Chardonnay vines.

This summer while the vines took hold, the team constructed a modest facility for winemaking and wine storage on the Carp estate. Work is also underway to create a small retail store at the edge of the vineyards. Local architect Richard White, known for his focus on environmentally friendly buildings in harmony with the flow of the land, is working with Chris and his team to design the permanent facility planned for the site. It can be truthfully said that no grass grows under Chris & Alan’s feet!

Winemaker Brian Hamilton, a graduate of Brock University’s Cool Climate Oenology and Viticulture Institute, comes to KIN with prior experience as a winemaker at Malivoire, Southbrook Vineyard and Tawse Winery. These three wineries have been featured in Savvy Selections over the years and have grown their reputation for their focus on organic and biodynamic winemaking practices. Brian also has notable winemaking experience internationally, having worked a vintage in California, as well as one in New Zealand, where he further developed experience and expertise in the creation of cool-climate wines.

Alan, the KIN Viticulturalist, graduated from the University of Guelph, is an avid gardener and has taught at the Ottawa Waldorf School for many years. Rudolf Steiner, the founder of Waldorf schools, was also the founder of the holistic system of biodynamic farming, which significantly influenced the principles of current organic farming.

Chris and Alan both originally lived in Southern Ontario, and both worked on farms during high schools holidays, connecting when they coincidentally both moved to rural Ottawa. On cycling trips through the countryside, they talked about different types of environmentally friendly artisanal enterprises that they could partner in, including raising goats to produce cheese. But the idea that really struck a chord was the concept of growing grapes and producing wine organically. Alan said, “Given my experience with the Steiner philosophy at the Waldorf school, my ‘green thumb’, and my availability in the summer, I was the obvious choice to lead the work in the vineyards. Chris is great with all types of farm equipment, so he deals with anything mechanical, as well as being the guiding financial and management hand of the business. Before we made any decisions, we arranged a trip to Niagara to meet with winemakers producing organic wines.” It was during this trip that Chris & Alan met Brian at Southbrook Vineyards. Over subsequent visits and countless questions, four years ago, Brian became a winemaking consultant at KIN. As you can imagine, he has been an invaluable resource & winemaking knowledge…not twoman-and-wine-in-foregroundo mention all of his contacts in the industry.

“When I met with Chris and Alan during their visit at Southbrook, we spoke at length about organic and biodynamic production,” remembers Brian. Our common views on these philosophies really connected us as we established the principals for KIN Vineyards.” This spring, Brian took the plunge & moved to Ottawa to become KIN’s full-time winemaker as the team prepares for their first harvest on the Carp estate.

Given the very limited production available from the KIN vineyards (about 500 cases in 2015), the Savvy Team is delighted to offer our subscribers the opportunity to taste 2 wines produced from fruit from the Kinburn property, as well as 2 wines that Brian is producing from fruit harvested from a carefully selected vineyard in Niagara, while the vines on the Carp estate mature:

– KIN Chardonnay 2015 – released in time to be featured. This is a refined & silky smooth Chardonnay

Frontenac ‘Dark Horse’ 2015 – a medium-bodied red wine with juicy cherry & berry flavours

-‘Understory’ Marechal Foch 2015 (375 mL bottle) – a rare variety that offers a unique fresh & fruit-dominated tastes

– KIN Pinot Noir 2015 – just released and making impressions. A well-integrated cool-climate wine that shines Brian’s talent brightly

You can order extra bottles directly from us or visit the KIN team at the Carp or Westboro Farmer’s markets. As always, don’t hesitate to contact the Savvy Team if you have queries about this exciting new venture sprouting up in the Ottawa Valley.

Cheers & Enjoy!

  

Introducing…
KIN Vineyards
Presented by Sommelier Susan Desjardins

All these years I’ve been writing Savvy Selections features, I would never have guessed the opportunity would arise to introduce you, to a winery in my own backyard – in rural west Ottawa, no less!two-guys-and-barrel

The vineyard on Chris van Barr’s (right in photo) Kinburn property strategically sits between the house and the forested ridge. Alan (left in photo) is convinced that the trees on the Carp Ridge offer protection to the vineyard from the harsh winter winds and the killing spring frosts.

Brian is impressed with the site too with the constant amount of sunshine in the vineyard and in terms of the milestones for grape growing and ripening, the Carp vineyard is performing at the same level as, or only a couple of days behind, many vineyards in Niagara.

Alan came across this special protected property while ferrying his children to after-school activities. It seemed ideal given the slope of the land.

 

Bring in the firefighters!

There’s great laughter as Alan describes the process of planting the Chardonnay and Pinot Noir, with local firefighters volunteering to dig the holes, while high school students were recruited to hand plant the vines.

I had the opportunity to spend time with Brian and Alan, walking the Carp vineyard to see the results of the KINfolks’ commitment to a challenging viticultural landscape. Planted only three years ago, the Carp vineyard slopes south and west immediately off the Carp Ridge, overlooking the farms of the Ottawa Valley. This block includes three different soil types, the upper slope characterized by loamy sandy soil, the mid slope showing exposed limestone and loam (the rocky soil has the potential to hold and radiate the sun’s heat), while the lower slope is largely clay loam over limestone bedrock.

The Kinburn estate lies between the Carp Ridge and the Carp River. Its soils are a darker clay loam, deposits from the ancient Champlain Sea, over the friable limestone bedrock. This site has plants of the vinifera vines of Chardonnay and Pinot Noir, as well as hardier hybrid varieties – Marechal Foch, Frontenac, Marquette, Vidal and Muscat Ottonel.

The different soil types between the two sites, aspect and slope determined where each variety was planted. In a way, these vineyards are the experiment, the testing ground for the dream of vineyards in this part of the Ottawa Valley – setting out a range of different types of grape vines, doing the backbreaking work of planting the vines and burying the canes for the winter, then exposing them to the risks of frost each spring, testing their mettle and their ability to thrive in this unique environment.

 

Harvest 2016

While you read this, Brian is quietly bursting with excitement at the prospect of being onsite for the Carp estate harvest, and the opportunity to make the first KIN Chardonnay and Pinot Noir from their own grapes. The small facility is prepared for the event, and Alan will be recruiting his students to help with picking the grapes. There’s very close monitoring to ensure that the fruit achieves optimal ripeness and intensity. Brian expects that the yields will be low – perhaps as little as one tonne per acre – but that is part of the deal when working in a site on the ‘bleeding’ edge of winemaking.

The killing frost of May 2015 weakened some of the vines and killed others in the lower block of the property (replanted this spring), further limiting the size of the harvest this year, as well as for a couple more years. Brian explains, “This uncertainty, as well as the limitations on yield, are key reasons that we will continue the relationship with our grower in Niagara over the long term.” Their target for 2016 is to produce 1000 cases of wine, with the goal of doubling that in 2017. Oh and did we mention their yields might be down a bit more because of the wild turkeys eating the perfectly ripened Pinot Noir grapes? Ask Brian and Alan when you visit them at the winery…

 

Patience. Patience. Patience!

During my visit, Brian continuously talks about the importance of patience and a commitment to nurturing the grapes – as the raw ingredients – and to nurturing the process of winemaking to ensure the faultless expression of the terrior in the wine. He sees the KIN wines – the Chardonnay and Pinot Noir – as a vehicle for cool-climate wine aficionados to experience pure flavours of the terroir, to learn about the personality of vitis vinifera in the Ottawa Valley and the ways in which organic and biodynamic practices deliver that unique experience.

Brian laughingly talks about his ‘job’ since joining KIN full time this spring. “I’m multi-tasking, marketing with restaurants, selling at farm markets, working in the vineyard and, oh, yes, I’ll be doing some winemaking soon as well!” But you can see from his expression that he is as excited as Alan and Chris, perhaps more so now that he is onsite for the Carp site’s first harvest.

And I think you’ll agree when you taste the wines that you’ll be lined up to taste the 2016 vintage when it’s released!

Cheers & enjoy your KIN wines!

 

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

KIN ‘Dark Horse’ Frontenac 2015
$19.95kin-bottle-pouring

Never heard of Frontenac? Here’s a great opportunity to try a well-made wine, produced from the fruit of a vine that is a cross of a hybrid and the very cold hardy Vitis riparia, developed at the University of Minnesota and introduced in 1996. The grapes are quite small, which would suggest good flavour concentration, and wines from this grape generally show flavours of red fruits and good levels of acidity. Brian gave the must extended skin contact, resulting in intensely lovely dark colour. The wine was then aged it for several months in American oak to polish off the flavours.

Savvy Sommelier Tasting Notes: Deep ruby, this offers intriguing aromas, combining perfumed notes of red rose, lifted red and black cherry notes and a subtle herbaceous character. Dry, medium bodied, you’ll note a touch of oak aging underlying the wash of tasty, juicy red berry and cherry flavours. There’s a roundness to the texture with a touch of warmth and oaky toast on the tangy finish.

Suggested Food Pairing: Bright, fresh and flavourful, this will pair well with meals such as turkey with cranberry or with duck with a cherry reduction.

Cellaring: Drinking well now or cellar for 2-4 years

 

KIN Vineyards ‘Understory’ Marechal Foch 2015 VQA
$12.95 (375 mL bottle)

Marechal Foch (or just ‘Foch’) is a French hybrid that ripens early and is a vine that is cold hardy. Foch was grown in many Canadian vineyards until the 1980s, when government incentives to plant vitis vinifera led many grape growers to remove it. Now still grown in a handful of vineyards across the country where winemakers excel at producing intensely flavoured wine from the grapes of old vines, as well as fortified wines of great depth and intensity.

This Marechal Foch was produced from grapes grown in the Kinburn vineyard, the wine lightly aged in American oak.

Savvy Sommelier Tasting Notes: Deep purple, this wine offers intense aromas of sweet dark berries along with earthy notes and a whiff of graphite. Dry medium bodied, its clean, fresh flavours of blueberry and blackberry are garnished with a light kiss of spice and toast, the fruit dominating through the tangy finish.

Suggested Food Pairing: Serve with roast lamb, gourmet burgers or an early autumn stew.

Cellaring: Drink now or over the next 12-18 months

 

KIN Chardonnay VQA 2015
$29.95

Produced from the fruit harvested from an acre in the Lincoln Lakeshore appellation, grown specifically for KIN, this Chardonnay is aged in very lightly toasted French oak barrels, 50% of which are new. Given the very limited production available from KIN’s own vineyards (the first harvest of Chardonnay and Pinot Noir will take place this fall), Brian plans to continue to use this carefully selected fruit from Niagara.

Savvy Sommelier Tasting Notes: Lovely restrained aromas of sweet vanilla, hints of melted butter, ripe tree fruit and citrus tantalize the nose. Dry, mid-weight, the wine shows real purity of fruit—crisp apple and juicy pear mingling with flavours of lemon-lime and a touch of grapefruit pith. It’s nicely balanced, clean and fresh in texture, showing notes of spice and white pepper on fresh finish. A true cool-climate Chardonnay!

Suggested Food Pairing: Serve with seafood pasta, coquille St-Jacques, or roast chicken.

Cellaring: The wine was recently bottled, so we recommend waiting a month or so before opening. This wine will age 5-7 years

 

KIN Pinot Noir VQA 2015
$29.95

Produced from fruit from the same vineyard as the Chardonnay, cropped at 2 tons per acre. Brian selected two clones of Pinot Noir for this wine, one which delivers more tannins, while the other offers more intensity of colour and fruit. The grapes were gently pressed in a small basket press, the wine aged 10 months in French oak using two different toast levels. Picking Pinot is fussy work – yet many hands make light work (see the photo below!)

Savvy Sommelier Tasting Notes: This is a classic, elegant cool-climate Pinot Noir, offering perfumed floral notes, subtle red fruit aromas, and hints of crushed leaves and earth. Dry, light-mid weight, nicely framed by lively acidity and light, fine-grained tannins, the wine also shows wonderful freshness of flavour with tangy red fruit—Morello cherry, raspberry and red plum skin to the fore. Brian’s light hand with oak is evident in the delicate notes of spice and vanilla on the finish.

Suggested Food Pairing: Serve with duck breast with a cherry sauce, or with grilled salmon or trout.

Cellaring: This wine was also recently bottled and will benefit if held a few more weeks. Consider keeping it for your Christmas turkey feast. It has the cellaring power to last 5-7 years.

kin-team

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~


With KIN Chardonnay…

Braised Pork Tenderloin with Apples
Lucy Waverman, Dinner Tonight
Serves 4
Photo credit: The Ann Arbor News

kin-porkIngredients

2 Tbsp butter
1 lb. pork tenderloin
½ cup chopped onion
½ tsp dried rosemary (or 1 tsp fresh, if available)
½ cup apple juice
1 Tbsp cider vinegar
½ tsp Dijon mustard
1 Tbsp vegetable oil
3 Macintosh apples peeled, cored and coarsely chopped

Method

Heat butter in skillet on medium-high heat. When it is sizzling, add pork tenderloin. Sear meat for 2-3 minutes per side. Remove tenderloin, reserve & reduce heat to medium-low.

Add onion and rosemary to skillet & sauté for 5 minutes or until onion is softened. Add apple juice & vinegar, scraping up any bits in pan. Add mustard.

Raise heat & cook 2-3 minutes or until mixture is reduced by half.

Add apples & tenderloin to pan. Lower heat to medium & simmer gently for 20 minutes or until pork is firm & no longer pink. Slice & serve with roast potatoes, the apple mixture on the side.

  

With KIN ‘Dark Horse’ Frontenac…

Seared Duck Breast with Cherries & Port Sauce

Recipe & Photo Credits www.epicurious.com
Serves 2

duck-table-overview-kin-vineyardsIngredients

2 5-6 oz. duck breast halves, or one 12-16 oz. duck breast half
2 Tbsp chilled butter, divided
¼ cup finely chopped shallot
½ cup low-salt chicken broth
8 halved pitted sweet red cherries, fresh or frozen
2 Tbsp Tawny Port
1 Tbsp orange blossom honey

Method

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (~ ½-3/4”). Discard plastic wrap. Using a sharp knife, score skin in ¾” diamond pattern (do not cut into flesh.

Melt 1 Tbsp butter in heavy large skillet over medium-high heat. Sprinkle duck with salt & pepper. Add duck, skin side down, to skillet & cook until skin is browned & crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium & cook until browned to desired doneness, about 4 minutes longer for small breasts & 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm & let rest 10 minutes.

Meanwhile, pour all but 2 Tbsp drippings from skillet. Add shallot to skillet & stir over medium heat for 30 seconds. Add broth, cherries, Port and honey. Increase heat to high & boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 Tbsp cold butter. Season sauce to taste with salt & pepper. (With this tasty sauce, you may wish to double the recipe!)

Thinly slice duck. Fan slices out on plates. Spoon over sauce & serve with roast autumn vegetables.

  

With KIN ‘Understory’ Maréchal Foch’

Roast Sirloin Steak with Mushroom Sauce

Recipe & Photo credit: Lucy Waverman, Dinner Tonight
Serves 6

roast-strip-loin-kin-vineyardsIngredients

1 3½ lb sirloin steak, about 2” thick
1 Tbsp Dijon mustard
3 cloves garlic, chopped
2 Tbsp soy sauce
1 tsp Worcestershire sauce
2 Tbsp chopped fresh rosemary
1 tsp paprika
2 Tbsp olive oil
Salt & pepper to taste
3 Tbsp butter
8 oz. wild mushrooms, sliced
1 Tbsp balsamic vinegar
1 cup red wine
1 ½ cup beef or chicken stock
2 Tbsp chopped parsley

Method

Trim fat from steak. Combine mustard, garlic, soy sauce, Worcestershire sauce, rosemary, paprika and 1 Tbsp oil. Brush over both sides of steak. Season with salt & pepper. Marinate 4 hours or overnight in refrigerator.

Preheat oven to 450F.

Heat remaining 1 Tbsp oil in large ovenproof skillet on medium-high heat. Add steak & cook 3 minutes on each side. Place skillet in oven & bake for 15-18 minutes for rare, or until desired degree of doneness. Place on carving board & let rest while making sauce.

Heat 2 Tbsp butter in skillet on medium-high heat. Add mushrooms & sauté until limp. Add balsamic vinegar & wine & reduce until ¼ cup remains. Add stock & reduce by half.

Reduce heat & stir in remaining 1 Tbsp butter. Stir in parsley. Slice steak thinly & top with mushroom sauce.

 

With KIN Pinot Noir…

Balsamic Chicken with Mushrooms & Sundried Cherries

Adapted from Troy & Cheryl-Lynn Townsin, Cooking with BC Wine
Serves 6-8
Photo credit (as close to recipe as we could find!): Simply Recipes

balsalmic-chickenIngredients

1 cup red wine
1 cup chicken stock
8 boneless, skinless chicken thighs
4 Tbsp flour
½ lb. pancetta bacon
1 Tbsp olive oil
2 onions, chopped
4 garlic cloves, finely chopped (or to taste)
1 cup mushrooms, sliced
1 cup dried cherries, chopped
¼ cup good quality balsamic vinegar
Salt & pepper to taste

Method

Dredge chicken in flour seasoned with salt & pepper.

Over medium-high heat, fry pancetta in olive oil until crisp. Remove from the pan & set aside. Brown chicken on both sides in bacon fat then remove from pan. Sauté onion, garlic & mushrooms until soft.

Add cherries, wine, vinegar, chicken stock, pancetta & chicken & simmer over medium-low heat for 30 minutes (add extra chicken stock if evaporation requires). Check the seasoning & adjust with balsamic vinegar if necessary.

Serve with frenched green beans, roasted cherry tomatoes and mashed potatoes.

 

 

Enjoy your Savvy Selections! 

 

 

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Derek Barnett is back…with his own winery

Posted by Monique

Friday, August 26th, 2016
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Savvy Selections wine of the month club
Meldville Wines
–  August 2016 –

Every month we delight in bringing you some of Ontario’s most exclusive wines…and this month is extra special. We are delivering to you the very first release of Derek Barnett’s Meldville Wines. These wines were only just released at the winery a few weeks ago, so this is quite the opportunity to get first dibs on such an exclusive release!

Derek Barnett is no stranger to Savvy Company as he is a long-time friend. You may have fond memories of Derek gleefully pouring samples of his beautifully crafted Lailey Vineyard wines at our special portfolio tastings in Ottawa and Toronto. Derek is non-stop always attentively responding to inquiries about his wines, his work and his travels.

Open your Savvy Selections & be ready to uncork these wines

– 2015 First Edition Meldville ChardonnayA crowd pleasing cool climate Chardonnay with abundance of freshness, crisp acidity and alluring floral notes.

– 2015 First Edition Meldville Sauvignon Blanc – a vibrant white wine with an enticing texture and a bouquet of fruity and zesty notes.

– 2013 First Edition Meldville Cabernet Franc – a scrumptious well-rounded red wine with lovely fruit concentration, acidity and aging potential.

Meldville Wines showcases an exciting new expression of Derek’s winemaking talent. His humbled journey to such an achievement is quite the story as well. It is exciting to taste his new wines, but we have “unlocked a little bit of Derek’s world” in the following pages that we think you will enjoy.

 

You definitely won’t find these wines at the LCBO!

FB Savvy Selections bottleEvery month, our Savvy Sommeliers seek out wines with you in mind. Meldville Wines are a small batch of hand-crafted wines in VERY limited quantities. If you find a new favorite wine and would like to stock up, call our Savvy Team any time at 613-SAVVYCO (728-8926) for additional bottles. Also call us even if you have a yearning for wines from other wineries we have featured in Savvy Selections.

 

Cheers & enjoy your summer!

Debbie & Savvy Team

 

Introducing…
Meldville Wines

Presented by Sommelier Monique Sosa

Life is nothing but constant and for Derek (in photo), this is no exception. He has been a hands-on winemaker throughout his entire career. Recent changes in his career have sparked quite the new beginning in his life – the decision to start crafting wines under his very own label! In this month’s Savvy Selections we get to tap into what motivates Derek, we get to learn about Derek’s pursuit to owning and operating his own winery, and of course, we get to enjoy the exclusive inaugural release of Meldville Wines. So…

…who is Derek Barnett after all?

A question to which Derek politely responds, “Wow! I really dislike talking about myself.” After we both nervously chuckled, the ice cracked and Derek came to admit that he is simply a guy who loves to drink wine and loves being a winemaker.derek

“I feel lucky to have the opportunity to do what I do for work every day and I simply enjoy making wines for people who love to drink wine.”

Derek hails from a deep background in agriculture. Both his grandparents owned farms in rural central England where his first job in the business was milking cows. When Derek immigrated to Canada, he worked as a dairy farmer at Don Head Farms, north of Toronto. During the 1980s, Derek was proactive in the evolution of Don Head Farms from dairy farming to a thriving fresh local produce hub. By the early 1990s, as appreciation for local gourmet foods and fine wine spiked amongst Derek and his colleagues in the Greater Toronto Area, the owners of Don Head Farms seized the opportunity to obtain a license to operate a boutique winery. They sought to source the finest grapes from key quality producers in the Niagara Escarpment with Derek as their winemaker. In 1991, the doors to their winery – Southbrook Winery – opened with a small but proud inventory of 2000 cases of wine.

Visualizing what became the first breaths of Derek’s dream career path, I asked him if it was challenging for him to take on such a role? “Not really,” he responded. Derek is proud to admit that he nurtured his craftsmanship on the job. He may not have been educationally trained but he enjoyed drinking wine, he had a trusted palate, and he understood how to make table wine that people enjoyed drinking. Vintage after vintage, as his skills and reputation expanded, while Derek recognized that being a winemaker meant far beyond just turning grape juice into wine. He recognized that being a standout winemaker included growing grapes, making wine with those grapes, and successfully selling the wine made from those grapes. “To achieve these goals, you need to connect with people,” explained Derek.

“Understanding consumers, what they like and how to connect with them is what motivates a winemaker to make great wines.”

Welcome to Meldville Wines…

With several decades of experience in winemaking at Southbrook Winery and Lailey Vineyards – and currently Karlo Estates in Prince Edward County – Derek came face to face with another career first, owning and operating his own virtual winery.

Meldville Wines, the name itself, was actually conceived by Derek some five years ago while on a road trip with his wife. From time to time, they imagined what life would be like if they owned their own winery someday.

Meldville was the name of his family homestead in Swinford, England. It was coined by his family from combining the first initials in each of their names:

– M for Malcolm (Derek’s brother)
– E for Edward (Derek’s father)
– L for Lucy (Derek’s mother)
– D for Derek

Ever since Derek committed this name to his imaginary winery, it became a constant twinkle in his eye.

What finally sealed the deal? “Well, after Lailey, I felt like it was too soon for me to retire. Suddenly, with an abundance of free time that fell on my plate, I thought to myself, there’s no time like the present,” Derek explained.

At present, Meldville Wines is a virtual winery producing wines under the license of Legends Estate Winery. The three grape varietals in this inaugural release are sourced from the Lincoln Lakeshore sub-appellation in the Niagara Escarpment. Derek chose to work with Chardonnay, Sauvignon Blanc and Cabernet France because he finds these wines to be very textural, flavourful and showcases attractive levels of acidity. Derek has had experience working with Legends Winery during his years as the head winemaker at Lailey and he appreciates that he still has the support of his community and the opportunity to continue to work with such fine fruit.

What’s on the bottle?

Something to note about the wine, aside from the excitement of getting to enjoy expressions of Derek once more, are the stories behind the labels. The front and back labels both depict symbols that are important to the conceptualization of Meldville Wines.   The layout of the front label depicts the first page of the first edition of the Meldville Wines story, i.e. Derek’s story.   The symbolism behind the skeleton key represents an invitation to unlock a little bit Derek into your glass.   On the back label, you will find a photo of what once was the Meldville homestead back in England.   Altogether, it is a unique welcome symbolizing the inaugural release of Meldville Wines.

He is only getting started! Derek has many plans and ideas for his winery. Some that include plans to expand his portfolio of grapes to include Pinot Noir and Riesling. He also loves working with small lot vineyards so we can definitely expect to find rare reserve releases in the future as well. Watch out…this is just the beginning!

meldville

 

So, is Derek really only about wine?

“Mostly!” says Derek with a grin. To which I asked, “what do you tend to keep in your cellar Derek?” Derek responds, “I am a huge fan of Riesling.” He lit up when he described all the enticing German Rieslings he grew up drinking. Chardonnay is another top grape for Derek along with Sauvignon Blanc from the Marlborough region in New Zealand. As for red wines, Derek loves Northern Rhone reds. He says he has quite the coveted collection in his cellar. Aside from wine, Derek is a ‘mega fan’ of craft beer and whisky. He shared with me warm stories of how he enjoyed spending many hours touring the highlands of Scotland while tasting a dram or two along his journey.

We then segued into what off-duty Derek is like.   When asked what his top three things to do on a day off were, Derek shared that his number one pastime was spending time with the many women in this life – i.e. his wife, his two daughters and two granddaughters. He is a gentleman with lots of ladies in life! Derek then shared with me his passion for gardening, and from time to time, he looks forward to playing a round or two of golf.

Last words?

We came full circle! When I asked Derek what he considers being his legacy, this topic took him right back to the “I hate talking about myself” moment. I admire Derek’s humility. Instead of listing off accolades and piecing together his proudest moments on a whim, Derek opted to reiterate his sincere appreciation of his journey so far. “It has been an amazing ride being a winemaker and I am simply proud of everything I have put in a bottle.”

Derek also wanted to share that he loves visiting Ottawa.   He appreciates the fans he has in Ottawa and looks forward to visiting us again soon.

Here`s to Derek & realizing his dream of Meldville Wines.

 

~ SAVVY SOMMELIER TASTING NOTES ~

 

2015 First Edition Meldville Chardonnay
meld_site_bottle_chardonnay

Savvy Sommelier Tastings Notes: This Chardonnay immediately grabs your attention with a surge of fresh fruit and floral aromas. The key flavours show pronounced notes of honeysuckle, young pineapple, Asian pear, and honeydew melon. Sip after sip, you will note a lively mouth-watering acidity, a crisp mouth feel and a refreshingly dry finish on the palate. This is no doubt a fantastic crowd-pleasing expression of a cool climate Chardonnay.

Suggested Food Pairings: Enjoy this medium bodied white wine with a range of hearty meals including seafood linguine, butternut squash risotto or even crispy fried chicken.

 Cellaring: Drinking well now. Can cellar for 1-2 years. Serve chilled between 10⁰-12⁰C

 

 

2015 First Edition Meldville Sauvignon Blanc meld_site_bottle_sauvignon

Savvy Sommelier Tastings Notes: This Sauvignon Blanc showcases a pleasant tropical fruit note upfront and a zesty herbaceous note on the finish. As you pour yourself a glass, notice the bursting aromas of guava, kiwi, lemongrass, and orange blossom. The palate is a noticeably rounder and fuller in style with impressive fruit concentration, length of flavours, and body; even though it was fully fermented in stainless steel tanks. This white wine also shows an attractive balance of fruit flavours, dryness, and high mouth-watering acidity.

 Suggested Food Pairings: Enjoy pairing this vibrant and refreshing Sauvignon Blanc with green leafy salads, lemon-garlic marinated shrimp skewers or basil pesto based dishes.

 Cellaring:Drinking well now. Can cellar for 1-2 years. Serve chilled between 10⁰-12⁰C

 

2013 First Edition Meldville Cabernet Franc meld_site_bottle_cabernet

Savvy Sommelier Tastings Notes: This Cabernet Franc pours with an attractive deep ruby red appearance and an explosion of plum, berry fruit, and savoury aromas. Dominant notes include raspberries, blackberries, fresh cranberries and hints of spearmint, clove, and dried herbs. The palate shows a lovely integration of red berry notes, high acidity, young tannins, and long enticing tart cranberry note.

Suggested Food Pairings: Enjoy this medium bodied Cabernet Franc with slow roasted beef tenderloin, a gamey venison stew or simple pork chops on the BBQ.

 Cellaring: Drinking well now. Can cellar for 5-7 years. Serve chilled between 16⁰-18⁰C

 

 

 

RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

 

With the Meldville Chardonnay…

A Butternut Squash Risotto

Recipe and photo credit to thepioneerwoman.com
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 8

Ingredientssquash rissoto

1/2 whole Butternut Squash, peeled, seeded & diced
3 Tablespoons butter
1 Tablespoon olive oil
1/2 teaspoon kosher salt
Black Pepper – to taste
1/4 teaspoon chili powder
1/2 whole diced onion
1-1/2 cup Arborio rice
6 cups (approximately) vegetable or chicken broth (low sodium is recommended)
Salt & Pepper – to taste
1/8 teaspoon turmeric
1/4 cup heavy cream (less if desired)
1/2 cup parmesan shavings – for garnish
Finely Minced Parsley – for garnish

 

Method

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

Heat broth in a saucepan over low heat. Keep warm.

Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.

Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.

Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of “bite” left to it.

When the rice is tender, add the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it’s just combined. Taste and add more salt and pepper as needed.

Sprinkle minced parsley over the top and serve immediately!

 

With Meldville Sauvignon Blanc…

Lemon Garlic Shrimp

Recipe and photo credit to eatingwell.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2-3

shrimps w wineIngredients

3 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pounds cooked shrimp

Method

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

Add lemon juice, parsley, salt and pepper.

Then toss over (thawed) cooked shrimp in a large bowl and serve.

 

With Meldville Cabernet Franc…

Roasted Beef Tenderloin

Recipe and photo credit to thepioneerwoman.com
Prep Time: 25 minutes | Cook Time: 25 minutes
Servings: 8

Ingredientsbeef meldville

1 whole (4-5 lbs.) Beef Tenderloin
4 Tablespoons salted butter – more to taste
1/3 cup whole peppercorns more to taste
Seasoning salt (or your favorite blend with ingredients such as salt, garlic powder, onion powder, and paprika…among other things!)
Lemon Pepper Seasoning
Olive Oil

 

Method

Preheat oven to 475 degrees.

Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)

Sprinkle meat generously with seasoning salt. You can much more liberally season a tenderloin because you’re having to pack more of a punch in order for the seasoning to make an impact. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)

Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.

Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.

Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.

Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.

To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Note: if you live outside of America and can’t get Lawry’s, any good salt blend will do. (For the record, I think Lawry’s has salt, garlic powder, onion powder, and paprika in it, among other things.)

 

 Enjoy your Savvy Selections!

 

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Newsletter February – Win GOLD with these Valentine’s Day gifts

Posted by Debbie

Wednesday, February 12th, 2014
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Looking for THE perfect way to say ‘I love you’? or ‘Will you be my Valentine’? or ‘I’m falling head over heels for you’?If your love is crazy about craft beer, wine or artisan cheese, look no further – these gifts are golden!

Pssst: single gals & guys. . .why not treat yourself with a Savvy gift just for YOU?

 

For the Craft Beer Lover . . .

Savvy Hip Hops beer of the month clubA one-of-a-kind gift! Launched just 10 days ago, Savvy Hip Hops is Ontario’s first Craft Beer of the Month ‘Club’ featuring award winning breweries across Ontario.

Each month, our Savvy Brew Crew collaborates with the featured brewmaster to create a unique Savvy Hip Hops Taste Case – an assortment of what’s on tap & in tank. It’s every beer lover’s dream.

The first delivery will be Friday February 28th featuring a 12 bottle pack from Beau’s All Natural Brewing Co featuring one of each of their special FeBREWary beers as well as some other hard to find Beau’s brews.

Give a SUDS-cription for 4, 6 or 12 months > >

 

For the Wine Lover . . .

Savvy Selections iconScratch ‘Buy Wine’ off the Honey-Do list! Give your Valentine a subscription to Savvy Selections – Ontario’s largest Wine of the Month Club.

Each month we feature an Ontario winery & send you 3 different wines that you won’t find at the LCBO. Check out the line-up of award winning wineries we’ll be featuring in the upcoming months.

And that is not all! When you uncork a bottle of the wine that our Savvy Sommeliers have hand-picked for you, unwind by reading our monthly Savvy eZine to learn about the people who make the wine you are enjoying, the recipes we’ve paired with each bottle & tasting notes as well as tips on cellaring the wines.

Give a subscription to Savvy Selections & we’ll arrange for a February delivery of incredible wines (1 white & 2 BIG reds) from the highly acclaimed Stratus Vineyards of Niagara-on-the-Lake.

WOW your Valentine with a 4, 6 or 12 month subscription > >

 

For the Cheese Lover. . .

Vanessa SimmonsThis is every cheese lover’s dream – join us for a fun-filled day with our Cheese Sommelier Vanessa Simmons on Saturday March 22 for Cheese FUN-damentals 101 ‘Class’. Nibble & nosh all day as Vanessa introduces you to cheeses from around the world, share stories about cheesemakers & show you the ‘whey’ as you learn cheese-y lingo, how artisan cheese is made, tips on buying cheese. . . and loads more!

And to top it all off, your tastebuds will be put to the ‘test’ by sampling wines & craft beers to decide which really is the best pairing with cheese.

Date: Saturday March 22 – 10:30am to 4:30pm

Location: MUST Kitchen & Wine Bar – in Ottawa’s Byward Market

Savvy Special: $140 before March 15 (reg $155). Includes everything as well as gourmet lunch

This Cheese ‘Class’ will sell out fast! > >

We’re in LOVE with this Red & White wine duo!

We’ve got an amazing combo of red & white wines at amazing prices only available from Savvy Bin Ends.

The secretive Syrah is $19.95 – it’s a secret as it hasn’t been released yet – and the remarkable Reserve Riesling is $15.95 (reg 17.95) both from Kacaba Vineyards in Niagara. Mix & match any combo of 6 or 12 bottles of reds & whites for your Valentine. Be ready for lots of oooohs and aaaahs with every sip of these wines!

HOT Tip: shipping is FREE when you order a total of 12 or more bottles.

Order & it’ll be delivered in 2 days! > >

Planning an extra special dinner for your Valentine?

We’ve got you covered – for wine that is! Our ever popular Dinner Party Pack of 6 different bottles of dyn-o-mite wines from Fielding Winery that will make it easy to entertain. Start by popping the cork on the hard-to-find bubbly, then 2 show-stopper white wines & 3 heart-thumping red wines – you won’t find any of these at the LCBO.

Specially priced at $149 – including delivery to your home or office.

We have recipes to pair with the wines to make a delicious Valentine’s Day dinner:

A Sizzling Starter: Grilled Sea Scallops with Honeydew & Soy Glaze
The Main Attractions: Bacon Wrapped Veal Tenderloin with Leeks & Mushrooms or Beef Tenderloin with Port, Mushroom & Stilton Sauce
A Delectable Dessert: Ken Fielding’s Apple Pie – with WOW factor

Order your Dinner Party Pack > >

Mark these dates in your calendar!

Next Thursday (February 20)Debbie is hitting the airwaves to co-host for the day with Derick Fage on Daytime Ottawa on Rogers TV – schedule your PVR!

Thursday March 6 – Calling all Western University Alumni – we’re hosting a fun wine tasting to celebrate UWO’s 136th anniversary. Be purple & proud . . . bring a friend!

Thursday March 20 – Our first ever Taste & Buy featuring 3 wineries – from British Columbia & Nova Scotia. Full details to be announced soon. Can’t wait? Be the first to receive an invitation by emailing cheers@savvycompany.ca

Valentine’s Day can’t overshadow the record-breaking feats of our Canadian athletes at the Olympics. Raise a glass of Canadian wine or craft beer to them. Here’s to making us proud to wave the Canadian flag.

 

GO Canada GO!

Debbie & the Savvy Team

PS – gift enclosures for any of these special gifts are available – just ask us!

PPS – Show us a bit of your LOVE by ‘Liking Us’ on Facebook! Savvy Company or Savvy Selections and our brand new Savvy Hip Hops

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