Posts Tagged ‘recipes from Lucy Waverman’

Premium wines from Pondview Winery

Posted by Susan

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

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

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

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

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

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

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

 

Pondview Estate Winery
Presented by Sommelier Susan Desjardins

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

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

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

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

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

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

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

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

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

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

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

Bella Terra Pinot Gris 2013 VQA

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

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

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

Cellaring: Enjoy now.

 

Bella Terra Cabernet Franc 2012 VQA

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

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

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

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

 

 


Bella Terra Cabernet Sauvignon 2013 VQA

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

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

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

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

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Pondview Bella Terra Pinot Gris…

Risotto with Artichoke

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

Serves 4-6

Ingredients

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

Method

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

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

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

 

With Pondview Bella Terra Cabernet Franc

Grilled Vegetables with Buffalo Mozzarella

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

Ingredients

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

Marinade

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

Method

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

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

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

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

 

 

With Pondview Bella Terra Cabernet Sauvignon…

Mustard-glazed Standing Rib Roast with Pan Gravy

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

Ingredients

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

Method

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

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

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

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

 

Enjoy your Savvy Selections!

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Stunning wines from Stratus Vineyards

Posted by Susan

Tuesday, February 11th, 2014
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SS stamp lo res

Savvy Selections wine of the month club 
Featuring Stratus Vineyards

– February 2014 –

 

Stratus Vineyards brings together the traditions of winemaking along with the values of innovation and commitment to environmental sustainability. The story of this unique winery caught the attention of our Savvy Sommelier Susan Desjardins who was eager to learn more the winery’s focus on precision design – in both the architectural design and in the vinification. When you visit Stratus – as Susan recently did – you will experience first-hand the importance of the honouring the environment at the winery’s estate, in the vineyard and in the cellar.

Being at the leading edge

The commitment to sustainable practices is noticeable at every turn when you visit Stratus. This winery is intentionally leading edge. On arrival, native plants grace the xeriscape (haven’t heard of this term before? It’s a style of sustainable garden with plants that do not have heavy reliance watering, fertilizer, etc.).

Stratus Vineyard exteriorThe dramatic glass, steel and wood structure sits lightly on the land and is the first building in Canada as well as the first winery in the world to be LEED certified (Leadership in Energy and Environmental Design).  To achieve this first-of-its-kind status, the building that houses the winery, tasting room and cellar is constructed with a high percentage of recycled materials and super-insulation, the orientation of the windows optimize passive solar heat and light and there is a geothermal heating/cooling system. In the cellar, a pump-less wine-flow system assures gentle handling of the wine while the temperature and humidity in the 1000-barrel cellar are intricately managed through the geothermal system. But the genius behind Stratus wines lies with the winemaker: J.L. Groux.

As an aficionado of fine wines and CEO of Teknion, Stratus founder David Feldberg had a clear concept for the winery: “We had a vision to make wines of outstanding quality right in our own backyard in Niagara. We wanted a wonderful environment for people who visited our winery to taste our exceptional wines, so they would have a total experience that was out of this world. And we wanted . . . [everything] to operate in accordance with the most sustainable and environmentally friendly practices possible”. To bring this vision to life, David wooed J.L. who was at the time the winemaker at Hillebrand.  J.L. consulted with David on the winery concept and design, then joined Stratus in 2004 – a year before its official opening. In addition, J.L. brought to Stratus his expertise and passion for the art of assemblage – the synergistic blending of varietal wines to create unique, sophisticated and premium wines.

Taste the Talent

You will taste J.L.’s talent in this month’s Savvy Selections wines. Given the demand for Stratus wines, we are excited to showcase a fine selection from the 2011 vintage. Each wine represents one of the winery’s brands:

In your Savvy Selections you will find:

Stratus Gewürztraminer VQA 2011 – exotic & crisp – a classic Gewürztraminer loaded with aromas & flavour

Wildass Merlot VQA 2011 – ripe, fruity & lip-smackingly good red wine

Tollgate Red VQA 2011 (available only to restaurants) – mellow & earthy yet complex blend 

OPTIONAL WINE: Stratus Icewine Red VQA 2012 – not a typical icewine in so many ways – colour, acidity with savoury not sweet notes. Will create ooohs and aahs when you serve it at the end of a Valentine’s Day dinner. It’s alluring and luscious with a lively fresh finish! Like everything else that Stratus does…it is one-of-a-kind!

The cult following of Stratus wines

With excellent wines as the Savvy Selections, you will taste for yourself the reason why Stratus wines sell quickly.  Periodically their wines will grace the shelves at Vintages….but they sell out quickly. If you would like additional bottles of any of the Savvy Selections wines or other favorite Stratus wines, call on us to arrange a delivery for you. 

Cheers & Enjoy…and Happy Valentine’s Day!

Debbie & Savvy Team

 

Introducing…
Stratus Vineyards

Presented by Accredited Sommelier Susan Desjardins 

JL in Mesquite with Red_lowrezJ.L. (Jean-Laurent) Groux is a native of Loire, France who pursued oenology studies in Burgundy and Bordeaux before ‘touring the world’, stopping in a variety of places, including Niagara, to work in wineries and vineyards. He originally visited a family friend in Niagara in 1981, a time when the growth of the wine industry was just beginning. J.L. returned to Niagara several times, increasingly captivated by the changes he saw occurring.

Eventually, J.L. felt compelled to stay, joining Hillebrand, where he worked as winemaker for 15 years. His experience in Bordeaux was the inspiration behind Hillebrand’s highly sought after Trius Cabernet Sauvignon/Cabernet Franc/Merlot blends. With these wines, his talent for assemblage began to show.

The Artist

Assemblage is the art of creating a unique blend of wine, selected from the best barrels, to deliver the elusive character of the vintage and the vineyards. “David gave me an irresistible opportunity to be in on the ground floor and be involved in the creation of Stratus. And to focus on creating premium wines by taking the art of the blended wine to another level using a wider array of grapes that bring their character to the glass”, explains J.L. Each vintage is unique as reflected in Stratus’ flagship wines: Stratus Red and Stratus White. Once the signature blends have been defined, J.L. turns his attention back to the wines he has sampled to then determine those that will be released as small-batch varietal wines.

Status Vineyard Savvy SelectionsJ.L. marshalls outstanding raw materials to craft his complex, layered wines and he is very clear about the ultimate source of excellent wine: “Le vin se fait dans le vignoble” (the wine makes itself in the vineyard). When acquired, the 62-acre Niagara-on-the-Lake property was focused on growing grapes for yield rather than quality. While a limited number of vines were retained by the Stratus team – providing fruit from some of the oldest vines in Niagara region – all hybrids and many acres of low producing vitis vinifera vines were ripped out to make way for varieties personally selected by J.L. to craft unique Stratus blends.

A total of 11 red and 7 white grape varieties are now grown on 55 acres of the Stratus estate, Bordeaux varieties joined by the less-commonly seen – Viognier, Marsanne, Mourvèdre, Tempranillo, Sangiovese and Tannat. Great attention has been paid to variations in soil and moisture, as well as the microzones (mini-microclimates in the vineyard) to determine where each will flourish on the estate.

Location. Location. Location

Stratus estate is located on the southeastern border of the Niagara Lakeshore sub-appellation where it benefits from some unique properties. The vineyards are far enough away from Lake Ontario that grapes requiring warmer summer temperatures consistently ripen well, yet, still close enough that the ‘lake effect’ protects the vineyard from early fall frosts. The clay loam sits over a limestone bed, is rich in organic matter and drains what limited rainfall occurs, so the Stratus vines reach deep for moisture in the soil, putting down roots that draw the true essence of the vineyard into the ripening grapes.

Recognizing that the site is conducive to prolific growth, J.L. ensures concentration and quality in the fruit through a variety of ‘low-yield’ practices. These include a modified open-trellis system, cluster management and aggressive fruit thinning. And Status commitment to the environment finds its way into the vineyard as well, with farm equipment run on bio-diesel, residue composted for fertilizer, and the vines grown free of herbicides.

The vines are hand trained and trimmed, the fruit hand picked and sorted by Stratus’ small team of vineyard workers. Once pressed, the wine begins its gentle journey through the pump-free and gravity-flow system into steel tanks and/or barrels. J.L. reiterated several times during the interview, “We are patient with our grapes”.

The story of the 2011 vintage

2011 was a difficult vintage. J.L. did not craft any of the Stratus signature red or white blends. The best grapes from the estate were used for varietal wines in the Stratus, Wildass and Tollgate brands – as you will taste with your Savvy Selections.

How does 2013 vintage look?

J.L. explains, “I was concerned about the rain during flowering and a cooler summer. We did some vigorous crop reduction in August and September, but the fall was long and warm, so we were able to begin harvest later and let the reds hang long into November. I am very happy with the results based on initial tasting.”

Be sure to visit Stratus next time you are in Niagara-on-the-Lake…the experience at the winery is like no other!

Cheers & Enjoy your Savvy Selections!

 

~ SAVVY SOMMELIER TASTING NOTES ~

Stratus Gewürztraminer 2011 VQA, $32.00

Stratus Vineyards Gwertztraminer postGreat care is taken in the vineyard to ripen to a higher sugar level that results is subtle aromas, then the wine is aged sur lie (winespeak: remains in contact with the yeast) in well-seasoned barrels. “The complex aromas of this wine really evolve in the bottle”, explains J.L.

Savvy Sommelier Tasting Notes: Beautifully crafted and proffering tantalizing rose petal aromas, notes of tropical fruit, melon and exotic spice, this is a dry, spicy, juicy medium-bodied wine. The palate is silky with a touch of warmth, the rich, ripe tropical fruit complemented by clean, fresh acidity that flows through the long, cleansing finish. Absolutely lovely!

Suggested Food Pairing:  Classic matches are spicy Asian foods Phad Thai or curries. Susan suggests to enjoy with the roast chicken – with a twist.


Wildass Merlot 2011 VQA, $27.95

The fruit for this wine reflect the warm summer months of the vintage – full ripeness with concentrated sugar and displaying good tannins and acidity. This Merlot was aged 2 years in oak and is a blend of wines from the fruit of original and more recently planted vines.

Savvy Sommelier Tasting Notes: Ripe fruit, sweet spice and hints of smoke waft from the glass of this attractive Merlot. Dry, medium bodied, it’s complex, with oodles of black cherry, black berry and plum notes, spice, vanilla and white pepper mingling with a touch of dried herbs. There’s underlying structure for balance and cellaring, well-integrated oak, and juicy acidity for verve at the finish.

Suggested Food Pairing:  Lamb or other roast meats will be a fine match. Susan selected a Lamb Shoulder recipe she enjoyed at a Tinhorn Creek winery on a recent BC wine tour.

Cellaring:  This wine will cellar a further 3-5 years. 


Tollgate Red 2011 VQA, $26.00

This blend is a unique assemblage of separately vinified and aged Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Syrah and Malbec – all grown on Stratus estate. Aged 12 months in barrel, it is designed to be paired with food.

Savvy Sommelier Tasting Notes:  Here’s a wonderful red blend that offers intriguing aromas of woodsmoke, cherry/berry, earth and mineral. It’s dry, yet mellow on the palate, offering dark fruit, dried fruit, rich, toasty oak and notions of five spice and dried fruit. Subtly structured, it displays great balance, depth and impact, with a long, full finish.

Suggested Food Pairing:  Sip away, or serve with veal chops with a mushroom sauce.

Cellaring: Ready now, it will cellar 3-5 years.

Curious about the Stratus names?

The name Stratus is inspired by a high-atmosphere cloud, as represented on the premium label.

Wildass
is the second tier label, is a bit irreverent – as the back label says “full of personality and best enjoyed with friends”.

Tollgate
is the restaurant brand, was named for a tollgate historically operated near the winery’s property.

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

With Stratus Gewürztraminer…

Classic Roast Chicken with a Twist

A Matter of Taste Cookbook by Lucy Waverman & James Chatto
Serves 4

Ingredients

2 Tbsp butter, melted (or olive oil)
4 lb. chicken, butterflied
1 Tbsp chopped tarragon
1 tsp grated lemon rind
2 tsp kosher salt
3 tsp cracked black pepper

Gravy

2 C. chicken stock
21 tsp tomato paste
Salt & freshly ground pepper to taste
½ tsp chopped tarragon
2 Tbsp butter, diced

Method

Preheat oven to 400F and brush melted butter (or oil) over chicken skin.

Season both sides of chicken with tarragon, lemon zest, salt & pepper then lay chicken on a rack in a roasting pan, skin side up.

Bake for 1 – 1 ½ hours, or until skin is crisp and juices run clear. Transfer chicken to carving board to rest 10 minutes while you make the gravy.

Remove all fat from roasting pan. Add stock, tomato paste & tarragon to pan, scraping up any bits from bottom of pan.

Bring gravy to boil over medium heat & boil for 3-4 minutes, or until slightly thickened. Remove from heat & stir in butter until absorbed.

Season with salt & pepper to taste. Cut chicken into 4 pieces & serve with gravy, roast baby potatoes & asparagus. 

 

With Wildass Merlot

Slow Roasted Lamb Shoulder

From the kitchen at Miradoro Restaurant at Tinhorn Creek Winery located in British Columbia
Serves 6

Ingredients

1 large bone-in lamb shoulder
1 tin anchovies
3 cloves garlic
1 bunch fresh flat-leaf parsley
½ C grainy mustard
½ C extra virgin olive oil

Method

In a blender, purée anchovies, garlic, parsley, mustard and oil.

Season lamb with the mixture, rubbing it all over. Place in a baking dish & cover with foil then bake 3-5 hours at 225F, or until the meat falls off the bone.

Serve with roasted root vegetables.

 

With Tollgate Red…

Roasted Veal Chops with Mushroom Sauce & Truffle Oil

A Matter of Taste Cookbook by Lucy Waverman & James Chatto
Serves 2
WOW your Valentine’s sweetie with this recipe!

Ingredients

1 Tbsp olive oil
2 French-cut Veal chops (about 1 ½” thick)
Salt & freshly ground pepper

Mushroom Sauce

2 Tbsp olive oil
6 oz wild mushrooms, trimmed & sliced
1 Tsp finely chopped garlic
¼ C mushroom or beef stock
½ tsp truffle oil

Garnish

½ C olive oil
12 fresh sage leaves

 

Method

Preheat oven to 450F. Heal oil in a skillet over medium-high heat. Season veal with salt & pepper.

Cook chops for about 2 minutes per side, or until browned then transfer to a metal baking dish & bake for 8-12 minutes, or until just pink.

To prepare mushroom sauce (while veal is cooking), heat 2 Tbsp olive oil in a skillet over medium-high heat. Add mushrooms & sauté for about 3 minutes, or until limp. Add garlic & sauté for 1 minute longer. Add stock & bring to a boil. Drizzle with truffle oil

Heat oil for garnish in a small skillet over high heat. Add sage leaves & sauté for about 30 seconds or until crisp. Drain on paper towels.

Serve chops with mushroom sauce & sprinkle with sage leaves.

 

Enjoy your Savvy Selections!

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