Posts Tagged ‘recipe for Molasses Rum Grilled Pork Tenderloin’

Big Bold Reds from Kacaba Vineyards

Posted by Debbie

Friday, November 14th, 2014
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Savvy Selections wine of the month club 
Featuring Kacaba Vineyards

– November 2014 –

 

November.  I can’t believe it.  Winter is around the corner.  In vineyards around the northern hemisphere, the grape harvest is almost complete, yet closer to home, stores are overflowing signs of Christmas holidays.  To warm up all thoughts of winter, this month we are featuring Kacaba Vineyards of Niagara’s 20 Valley (aka Beamsville Bench).

In your Savvy Selections, you will find:

This month you will find 3 BIG BOLD red wines. Just the thought of sipping on these wines should melt away thoughts of snow.  Don’t get me wrong, I am an avid skier & I am eager for the snow to fall.  When the Savvy Team tasted these Kacaba wines, I imagined enjoying them by the fire after a day of hard core skiing. However you enjoy this month’s Savvy Selections wines….you are in for a treat and will enjoy the special prices too!

2011 Terrace Vineyard Syrah -a wine we frequently showcase during Sommelier led wine tastings our team hosts 

When I visited Kacaba in August this year, they offered me samples straight out of the barrel.  That is always a treat.  A few months later, I sampled the same wines again and was equally impressed. I am confident that you will like these wines.  You are amongst the first to receive them as they were just released at the winery in time to be included in Savvy Selections. These wines are Just released!

2013 Cabernet Franc A gorgeous wine full of aromas & tastes of red roses, well balanced with a smooth texture.

2013 Merlot Completely different from the Cabernet Franc, this Merlot is jammy loaded with black fruit flavours. 

OPTIONAL WINE

2012 Reserve Syrah $44.95 (reg $66.95).  This wine is not yet released at the winery, but available to Savvy Selections subscribers.  Heralding from the incredible 2012 vintage, it is pure velvet!  Amazingly, it drinks well now or will continue to improve as it is cellared for 10+ years.  This wine & special price is still available – just call us to arrange a shipment for you.

You won’t find these Kacaba wines at the LCBO

We have done it again!  Our Savvy Sommeliers have found wines (and great prices) that we are confident you will enjoy…every sip!  Kacaba has a few wines available at the LCBO, yet as a small winery, there are loads more that are only available from the winery.  Call on us at anytime you would like additional bottles of your favourite Kacaba 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.

Cheers & Enjoy!

Debbie & Savvy Team

 

Introducing…

Kacaba Vineyards & Winery

Presented by Savvy Sommelier Debbie Trenholm

kacaba winery colour

“I love my job”, quietly states Kacaba’s winemaker John Tummon. And making wine is his second career.  John had been an amateur winemaker inspired by those in the Kitchener Waterloo Winemakers Guild.  “With this group, I was able to switch my mind off from my day job in the fitness industry to focus on learning and fine-tuning my winemaking skills.”  As a result, John’s wines won international wine competitions.  Surrounded by many incredible amateur winemakers & wine judges, like John, doors began to open with opportunities to new wineries in Ontario.

Did you say Fitness industry?

john tummonWhen I interview winemakers & winery owners, I always find it fascinating to learn how that person came to the wine world.  In John’s case, in the mid-1970s he established & operated Wynne International – North America’s largest and oldest distributors of fitness equipment including some products you may already own:  BodyCraft, Polar heart rate monitors, Health O Meter, Tunturi rowing machines and the list goes on.  Additionally, Wynne manufactured exercise equipment under its own label too.  30 years later and 600 fitness stores later, at the age of 56, John stepped out of the fitness industry.

Why wine?

It was natural.  John explains, “I grew up on a farm – we grew all of our own vegetables. I began making wine when I was in university all because I wanted to make my own food – wine included.  At Waterloo, I was working on my Honours Science degree and everyday I applied science to making food and wine”.

Fast forward several decades…when John met Michael Kacaba, there was instant synergy.  Kacaba Vineyards had already had completed a couple of vintages.  Michael was on the lookout for a winemaker.  It was a bonus when he found a seasoned businessman who wanted to make wine professionally.  Since then, both men combined their extensive business experience and passion for fine wines to grow the winery…and most importantly build a reputation for quality wines, especially for red wines.

Syrah you say?

Michael had a dream of planting Syrah grapes. Neighbouring winery owners cautioned him, but he was determined to prove them wrong.  Kacaba was one of the first to plant Syrah in Ontario.

The story goes that Michael did extensive research to find vines that should survive the Niagara climate.  He found these vines in California of all places.  He ventured out to west & brought them back in his luggage.  “It gets better,” says John with a laugh, “of all the luggage aboard that flight, the airline lost his suitcase full of ready-to-plant vines.  The suitcase was sent back to California while Michael arrived back in Niagara safe and sound.”  How did this adventure turn out? “Well, it’s a longer story that Michael should really tell.  Let me just say that Michael’s skills as a lawyer came in handy and eventually the suitcase reappeared and the vines were quickly planted”, laughed John.

Today Kacaba has 3 distinct Syrah vineyards and John reports that, “I am happy to say that the vines have survived. Our neighbours who have since planted Syrah have not necessarily had the same success.” He is making particular reference to this past winter.  The harsh conditions and the cold spring wiped out many vineyards of Syrah vines.  Some wineries in Niagara lost upwards to 80% of their vines. Kacaba’s vineyard was not affected.

John explains that the land around the winery slopes along the Niagara Escarpment and weaves by a stream all the while being protected by very large trees forming a microclimate. And of course, coupled with the John’s winemaking magic, Kacaba wines continue to impress.

The high point so far?

Kacaba wines are continuously winning awards & proudly post a road sign announcing their latest medal. Which is the award that means the most to John so far?  “Wine Access Magazine picked our Reserve Syrah 2009 as the best red in Canada.  To me, that is like winning the Stanley Cup.  It was the first time this top award was given to a winery in Ontario for best red wine”.

We are delighted to introduce you to Kacaba’s fine red wines….and at least one Syrah!

Oh and…how do pronounce the winery name?
Ka-sah-ba…or delicious!

 

~ SAVVY SOMMELIER TASTING NOTES ~


Whenever I encounter a person stating that Ontario red wines don’t impress like those from California, Argentina or Chile, I shrug my shoulders and remind them that our vineyards are in cooler climates. Yet Kacaba has shown that they can make red wines using Syrah, Cabernet Franc, Cabernet Sauvignon & Merlot that will turn heads.  Kacaba’s winemaker John (in photo) explains that “growing grapes in temperatures of 28-32C is difficult.  At these high temperatures (like they experience in the southern hemisphere), the vines actually shut down. In cooler climates like Niagara, our grapes actually ripen slower creating greater fruit flavours, violets, black fruit in the wines”.

Terrace Vineyard Syrah VQA 2011

$22.95 special Savvy Selections price
(regular $24.95)

Savvy Sommelier Tasting Notes: This garnet coloured wine has aromas that remind us of a bouquet of red roses.  This elegant smell is further enjoyed with flavours of vanilla, black fruits (think black berry & cherry) with a layer of dark chocolate.  Rich, smooth & well-balanced, during our panel tasting one of our Savvy Sommeliers stated that, ‘this reminds me of a Black Forest Cake’.

Suggested Food Pairings:  “Hands down, this wine is equally good with lamb or saucy ribs”, says John.   It is definitely a meaty wine, also serve with spicy sausage, steak or roast beef…with all the trimmings of course!

Cellaring: It is ready to be enjoyed now, or cellared for 5 years.  No real reason to wait!

 

Merlot VQA 2013

$20.95 special Savvy Selections price
(Reg $24.95)

Savvy Sommelier Tasting Notes: Fire engine red in colour, there are aromas of red & black plums, licorice, pencil shavings, even a bit of molasses. Then when you sip it, “this wine reminds me of boysenberry jam.  There is a sweet fruit & warm spice combo going on”, one of our Savvy Sommeliers remarked during the Savvy Selections panel tasting.

Suggested Food Pairings: Another red wine for BBQed meats, hearty stews or rich cheeses.

Cellaring: This wine has just been bottled.  We recommend to wait a few weeks so that it can settle out the bottle shock.  Additionally, it will continue to evolve if you lay it down for 2 -5 years.

 

Cabernet Franc VQA 2013

$16.95 special Savvy Selections price
(Reg $18.95)

Kacaba Cabernet Franc 2013 Barrel SampleJohn explains that with Cabernet Franc, the trick is to allow the fruit to hang on the vines as long as possible.  In our vineyard, we leave them on 2 weeks or so after our neighbours have already picked.  The benefit is that the wines are bigger & bolder with loads more extraction of ripe fruit.” John reports that in 2013, the Cabernet France vines were very rigorous and that he had 30-40% over regular yields. More ripe fruit means more great wine! 

Savvy Sommelier Tasting Notes:   You are the first to try this wine as this wine was just released in time to be included in your Savvy Selections. The aroma is beautiful full of red roses and different from the Syrah, red cherry.  With each sip, the flavours intensify of juicy pomegranate, smooth texture and some grippy tannins that will subside with food or with more aging in your cellar.

Suggested Food Pairings: Fire up the BBQ and enjoy pork tenderloin, grilled kebabs even hamburgers.  For something completely different, enjoy with a steaming bowl of French Onion Soup – recipe follows.

Cellaring: This wine has just been bottled.  We recommend to wait a few weeks so that it can settle out the bottle shock.  Additionally, it will continue to evolve if you lay it down for 2 -5 years.

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Kacaba Cabernet Franc…

Classic French Onion Soup

Fine Cooking Magazine – October 2009
Serves 6

Served with a tartly dressed green salad, this soup is hearty and filling enough for a light supper. I like th convenience of using chicken broth, but if you have a good beef broth on hand, feel free to use it for even deeper flavor.

Ingredients

4 Tbs. unsalted butter
6 large yellow onions (about 3 lb. total), sliced about 1/8 inch thick
Salt and freshly ground black pepper
2 tsp. all-purpose flour
1 cup dry white wine (not oaky), such as Sauvignon Blanc or Pinot Grigio
8 cups homemade chicken or beef broth, or low-salt canned chicken broth
1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine
1 baguette, cut into as many 3/s-inch slices as needed to cover six soup crocks
1 1/2 cups (about 6 oz.) grated Gruyere cheese

Method

In a large, wide soup pot, melt the butter over medium heat. Add the onions and season lightly with salt and pepper. (It might seem like you have far too many onions, but they’ll cook down to about one-quarter of their original volume.)

Cook the onions gently, stirring frequently, until they’re very soft and have beg u n to turn a dark straw color, 35 to 45 min.

When the onions are ready, stir in the flour and cook for 3 to 4 min, stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min.

Add the broth, toss in the tied herbs, and bring to a simmer.

Season to taste with salt and pepper and simmer for 20 to 30 minutes to infuse the broth with onion flavor; the onions should be soft but not falling apart.

Remove the herb bundle and taste the soup for seasoning.

The soup can be made ahead to this point and then cooled and refrigerated for a few days.

To serve

Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min).  Set aside.

Increase the oven temperature to 450°F. Bring the soup back to a simmer.

Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap.

Top the bread with a handful (about % cup) of the grated Gruyere. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min.  Serve immediately. 

 

With Terrace Vineyard Syrah …

Molasses Rum Grilled Pork Tenderloin

From Chef Michael Smith’s Kitchen Cookbook
Serves 4 to 6

Ingredients

½ cup of molasses
¼ cup of spiced rum
2 Tbs of grainy mustard
1 Tbs soya sauce
1 teaspoon of ground allspice
1 teaspoon of your favorite hot sauce (optional)
2 pork tenderloins (trimmed)salt & pepper to taste

 

Method

In a large Ziploc bag, put in the molasses, rum, mustard, soy sauce, all spice & hot sauce.  Seal bag and with your hands mix ingredients in the bag.

Add to the bag the pork tenderloins. Seal & massage the marinade into the meat, distributing evenly. Refrigerate for atleast 1 hour (or overnight).  At this point, you can freeze the meat with marinade so that it is a snap to cook at a later date.

Prepare your BBQ to the highest setting.

When BBQ (or oven grill) is ready, place the tenderloins diagonally across the grates of the grill.  Grill turning once or twice until done.  This will take about 15-25 minutes depending on the thickness of the meat.

Transfer the pork to a serving platter and loosely tent with foil to let rest for a few minutes.

While meat is grilling, pour marinade into a small saucepan.  Boil on medium heat to reduce to a decadent sauce.

Slice pork and arrange on plates.  Drizzle sauce over each.  Serve with grilled vegetables, rice or couscous.

 

With Kacaba Merlot …

Mom’s Pot Roast & Dumplings

From Debbie Trenholm’s family kitchen
Serves 8 or more

Note from Debbie: This recipe is what my brother & I would always ask Mom to make when we came home from university – a true comfort food. Now we make it for her!

Kacaba Merlot 2013 Barrel SampleIngredients

5 lb blade or cross rib roast
2 Tbs oil
3 or 4 onions, chopped
1/3 cup vinegar
1/3 cup molasses
1 cup water (or more)
1 can (796 ml) tomatoes (diced with spices is good)
1 cup sliced carrots
1 cup raisins
2 to 3 tsp ground ginger
1 tsp celery seeds (or celery salt)
salt and pepper to taste

Method

In a large Dutch oven, brown all sides of meat in oil. Remove meat from pan and brown the onions in the drippings. Add carrots, tomatoes and remaining ingredients including meat. Cover and simmer 5 to 6 hours until tender. Can also be done in a slow cooker: cook for 8 hours or more.

Note: Serve with dumplings (see below) on the first day as it thickens the “gravy”, then serve with potatoes. I also cook my vegetables separately – cabbage, turnip, carrots, cauliflower etc. and serve with pot roast.  After several meals, the leftover roast and gravy makes a wonderful base for soup – just add water to desired consistency, add veggies, lentils/beans, pasta or rice.

My Great Grandmother’s Dumplings

Ingredients

1 cup flour
2 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1 to 2 tsp fresh or dried parsley (optional – looks nice!)
approx. 1 cup milk

Method

Sift the dry ingredients together. Stir in milk slowly to make the batter thin enough to take up by rounded spoonful with a wet tablespoon.

Bring finished stew or pot roast to the boiling point. The gravy should be shallow enough so that the dumplings rest on the meat or vegetables as they cook. Put spoonfuls of batter on the stew. Cook uncovered for 10 minutes. Cover and cook for an additional 10 minutes without looking.  Makes 6 to 8 dumplings.

 

Enjoy your Savvy Selections!

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