Posts Tagged ‘recipes to enjoy with Rosé wines’

Rosé Rules for Thanksgiving

Posted by Debbie

Tuesday, October 6th, 2015
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Which wines will you be serving this Thanksgiving weekend? Harvest moon has certainly changed the weather to cooler autumn temperatures but…did you know rosé wines are considered by many – including our Savvy Sommeliers – the best wines to serve with any Thanksgiving feast. With the myriad of fresh-out-of-the-garden ingredients, rosé wines rule the Thanksgiving table whether roast turkey, ham or pork is on the menu.

dozenroses_180pxIn this month’s One Dozen Rosés, you will find a delicious assortment of rosé wines crafted in Ontario. Our team of Savvy Sommeliers tasted numerous bottles and hand-picked this selection. Grab your corkscrew or pop that cork on these rosé wines to enjoy as the leaves are turning a whole new gamut of pink hues.

Only $199 & shipping is FREE!

You don’t even have to get out of your chair!  Click & order >>

And in the Rosé Recipe Box below, we collected interesting recipes to pair well with these wines.

We always welcome feedback & input. Tell us what you think of this One Dozen Rosés on Twitter @SavvyCompany or @SavvyWines or post a note on our Facebook page www.facebook.com/savvycompany. We’re on Instagram now too! www.instagram.com/savvycompany.ca

Cheers to you & your family over Thanksgiving!
Debbie and the Savvy Team
www.savvycompany.ca

 

In this case of One Dozen Rosés you will find…

 

Rosehall Run Pixie

Roséhall Run Pixie Sparkling Rosé

$17.95
Prince Edward County

Sometimes a look says it all. A sip of this wine frequently brings a smile. “It’s a happy wine”, commented Savvy Sommelier Eva. It is so easy to drink…that it is hard to put down.

Savvy Sommelier Tasting Notes: Roséhall Run’s winemaker & winery owner – Dan Sullivan – blended Riesling, Chardonnay and Zwiegelt grapes to create this one-of-a-kind mouthwatering sparkling wine. Aromas & tastes of wild strawberries, juicy watermelon with zesty hints of lime & rhubarb. The nice clean finish is dry with a crispness that lingers until the next sip…and the next…and the next…

Suggested Food Pairing: This is a bubbly for any – make that every – occasion. An excellent wine to pop open when friends come over unexpectedly, or those nights when you pick up an assortment of sushi or pack for a picnic. Here is a perfect food & wine combo – Thai Long Bean Salad – from our foodies friends at Ontario Culinary Tourism Alliance.

Rosehall Run 2013_Just_One_Rose_v2 (2)Roséhall Run Just One Rosé VQA 2014

$17.95
Prince Edward County

Roséhall’s winemaker Dan Sullivan does it again! He shows off his talent for making fine wines in ‘The County’.

Savvy Sommelier Tasting Notes: A gorgeous salmon colour in the glass makes way for delicate yet zippy aromas & tastes of rhubarb, cranberry, sour cherry, floral & citrus (think pink grapefruit).

Suggested Food Pairing:This light bodied & delicate wine can easily be overpowered with food, so chill for about 30 minutes in the fridge then uncork this bottle(er…we should say unscrew the cap) to sip on its own. If you are peckish, here are some pairings: smoked salmon, chilled shrimp or a spinach salad. For something a bit bolder in flavour, here’s a recipe for Fire Roasted Root Vegetable that is a twist for fall.

 

RoseCuveedAndree2012Chateau des Charmes Cuvée d’Andrée Rosé VQA 2014

$14.95
Niagara-on-the-Lake

Who is Andrée? She is the winery matriarch. A vibrant personality and Bosc family member, this wine captures her joie de vivre.

Sommeliers Tasting Notes: A vibrant watermelon colour, this wine is a classic ‘old school’ Rosé wine from the moment it is poured into your glass. The striking pink colour makes a statement. Made from Pinot Noir, aromas will remind you of fresh strawberries, cranberries, even juicy watermelon that continues into the fresh taste with an added zing of lemon on the finish that makes you want another sip…and another!

Suggested Food Pairings: This would be perfect for roast ham, turkey with cranberry sauce & your favorite Brussel sprout recipe or here is a neat recipe for turkey left overs Warm Sweet Potato Jerk Chicken Salad (substitute chicken for turkey)


The Good Earth Rose 2014The Good Earth Rosé VQA 2014

$17.95
20 Valley (Niagara)

An interesting dinner table convo starter: Good Earth used advanced optical sorting equipment – new technology used in Niagara – to have the cleanest Cabernet Franc grapes possible for this wine.

Sommeliers Tasting Notes:  This is the fullest bodied wine in your ‘bouquet’. Cherries, cherries and more cherries! Ok, with some strawberries and a zip of mint that makes a joy to drink.

Suggested Food Pairing: In the Recipe Box below we pulled out a Roasted Red Pepper Tart to pair with this wine. Other dishes that would be a great match –grilled pork tenderloin, turkey (of course!) or a cheesey linguine dish (with ham and peas would do the trick!)

 

Fielding RoseFielding Estates Rosé 2014

$15.95
Beamsville Bench (Niagara)

Sommeliers Tasting Notes: Let your mind wander back to your childhood to pull out memories of sweet and sour candy like gummy bears and juicy fruit gum. Add to those thoughts fresh over ripe juicy raspberries! This rosé wine is loaded with delicious flavours that conjure up great memories.

Suggested Food Pairing: One dish we can’t get enough of is Fish Tacos. Restaurants, bistros even food trucks are battling it out to make the best in town. Get into the action and mix up your favorite combo of fish & fresh ingredients using this recipe from Taco Farm as a guide.

 

 

Pondview Cabernet RosePondview Cabernet Franc Rosé VQA 2014

$14.95
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes: How can you make summer linger longer? Drink Rosé wine – this one will definitely do the trick! Pink salmon in colour with refreshingly youthful aromas of cranberry and strawberry. The cranberry aroma also comes across on the palate along with pink grapefruit and a hint of rosé petals. This medium bodied wine has great acidity along with a crisp mouth feel and a medium length cranberry finish.

Suggested Food Pairing: Enjoy all on its own or pair with a garden fresh salad, lamb burgers or cheese, paté and charcuterie. Our long time Savvy Selections subscriber Susan Lunn offers her family favorite Seafood Chowder recipe to enjoy with this rosé wine.

 

~ Rosé Recipe Box ~

Fall favorites to enjoy with your One Dozen Rosés

 

With Roséhall Run Pixie

Thai Long Bean Salad

From OCTA’s staff – Agatha Podgorski
Serves 4

“At this time of year, I have a glut of garden fresh tomatoes, cucumbers and green beans. I’m all over the tart and spicy Thai-inspired salad! It’s got just the right amount of heat, some decent crunch and it pairs perfectly with anything done on the barbeque.”
–Agatha Podgorski, OCTA Communications & Membership Manager

Processed with VSCOcam with a5 preset

Ingredients

2 dried chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, chopped fine
9 long beans or handful of green beans, cut into 2 1/2′
2 cucumbers, coarsely chopped into 1′ pieces
6 tomatoes, coarsely chopped into 1′ pieces
2 Tbsp crushed, roasted, unsalted peanuts
2 Tbsp Thai fish sauce
2 Tbsp fresh lime juice
¼ lime, cut into 3 wedges

Method

Mix together fish sauce, lime juice, sugar, garlic and chilies.

Add green beans and cucumber to dressing. Stir and crush lightly with back of spoon.

Add tomatoes, stir to combine.

Let marinate for 10 minutes. Stir in peanuts.

 

With Roséhall Run Just One Rosé …

Fire Roasted Root Vegetables

From Chef Tom Wade at Farmhouse Tavern
Serves 8

OCTA Fire roasted root vegetablesIngredients

3lbs small carrots with tops
1lb fingerling potatoes
2 Tbsp canola oil
1 garlic clove
3 tbsp pine nuts
½ cup (packed) fresh basil leaves
¼ cup finely grated Parmesan
½ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Method

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Cut each jalapeño in half-length wise. Remove seeds and ribs, but leave on the stems. Be careful not to rub your eyes! (a rookie mistake!).

Mix cheeses together in a bowl until evenly blended.

Fill each jalapeño half with the cheese mixture – like a little pepper boat.

Gently wrap each stuffed pepper half with a half slice of bacon. You may need to secure it with a tooth pick if the slice of bacon is too short.

Arrange bacon-wrapped peppers on the prepared baking sheet. Bake in the preheated oven until bacon is crispy, about 15 minutes.

 

With Chateau des Charmes Cuvée Andrée Rosé

Warm Sweet Potato Jerk Chicken Salad

From Ontario Culinary Tourism Association
Serves 4

Here’s the perfect use-what’s-in-the-fridge dish. This taste-tested dish combines sweet, spicy, and salty with various textures, my favourite way to go. This warm, hearty salad is perfect for the fall when it’s getting a little cooler out and the Summer leafy salads are just not serving their purpose anymore. The candied walnuts and blue cheese are the real stars in this one, though, providing the added crunch as well as savoury flavors that elevate the sweet potato while offsetting the spice from the jerk. Enjoy!

OCTA Warm Sweet Potato Jerk Chicken SaladIngredients

2 chicken breasts, boneless/skinless
2 sweet potatoes, diced
2 cups kale, chopped
1 cup crumbled Blue Buffalo Cheese
½ Tbsp Dijon mustard
½ cup plain or candied walnuts
½ lemon, juice
¼ cup pumpkin seeds
¼ cup flat leaf parsley, chopped
¼ cup sunflower oil
Salt and pepper to taste

Method

Marinate the chicken breasts (12 hours is perfect) in your favourite jerk seasoning or create your own, making sure to include scotch bonnet peppers, fresh thyme, and allspice.

Bake the chicken breasts in a preheated 350F oven for 25-30min, let cool and then cut into cubes.

Peel, cube, and boil the sweet potatoes then drain and throw the kale on top to wilt while you’re preparing the rest of the salad.

Whisk the lemon juice, sunflower oil, and mustard into a large bowl.

Add the warm sweet potatoes, chicken, kale, and pumpkin seeds, and parsley into the large bowl with dressing; toss and add salt and pepper to taste.

Sprinkle over the plain or candied walnuts (or candy your own: heat a knob of butter with ½ cup of brown sugar and ¼cup maple syrup, toss in a cup of walnut, give is a stir, then pour out and let cool on parchment)

 

With Good Earth Rosé

Roasted Red Pepper Tart

From Chef Nathan Young
Serves 4

Always looking for fresh and delicious recipes to serve to your vegetarian friends? Well, thanks to the team at Ravine Vineyard Restaurant — here’s a keeper! Extra super bonus – you can find hydroponically grown peppers and eggplants all year round by visiting greenhouses across Ontario.

As of January 5th 2015, Executive Chef Ross Midgley has taken over the kitchen brigade at Ravine Vineyard. Born and raised in Prince Edward Island, Ross attended The Culinary Institute of Canada.

He has held positions in some of Ontario’s most renowned restaurants including The Globe Restaurant, Tiara at Queen’s Landing and four years as Sous Chef for Hillebrand Estates. In 2011, he was hired by Canadian food icon, Jamie Kennedy, to open Windows, continuing his love for Niagara’s seasons in his menus. Ross returned to Niagara-on-the-Lake as Executive Chef for the last busy season at Stone Road Grille.

He shares a common vision with Ravine, which is to create menus with locally sourced and organically inspired ingredients. We’ll toast to that!

OCTA Roasted red pepper tartIngredients

1 whole eggplant
3 whole red peppers
1 sheet prepared puff pastry
1 Tbsp sheep’s milk cream cheese (try Monforte)
2 Tbsp eggplant puree
4 Tbsp roasted red peppers

Method

Roast papers whole in the oven at 450F for 20 minutes or until the skin states to blister. (Peel and seed peppers then cut into thin strips and set aside)

Cut eggplant in half and brush the flesh with olive oil, season with salt and pepper. Roast for 35 minutes at 425F.

Scoop out the flesh of the eggplant and puree in a food processor until smooth.

Cut a circle of puff pastry using a cookie cutter and spread eggplant puree in the middle of the tart, pile red pepper on top of the puree. Bake tart for 15-20 minutes at 435F until puff pastry is golden brown.

Top tart with Monforte sheep’s milk cream cheese.

 

With Fielding Estates Rosé…

Fish Tacos

From TACO FARMERS
Serves 2

Taco Farm is an interpretation of Canada’s Mexico; they are not Mexican, El Salvadorian or even Latin American; they are farmers, TACO FARMERS!

As TACO FARMERS they support small, local farms. They stock their shelves the same way we do at home, and they make everything in house. TACO FARM is a collaboration between Ryan Good of Chainsaw and Nick and Nat Benninger of Uptown 21 – both restaurants located in Waterloo It’s just one of the Feast ON Certified reasons to visit KW – soon!

Ingredients

1lb Tortillas (try Fresh Taco Farm)
Manic Chili Banger, or hot sauce of your choice

OCTA Fish TacosFor Fried Fish

1lb yellow perch
1 Tbsp chopped cilantro
1 Tbsp lime juice
Salt and pepper to taste
1 cup Masa1 Tbsp paprika
1 Tbsp garlic powder
2 cups yellow corn flour
1 cup corn starch
1 Tbsp baking powder
1 can soda water
4 cups canola oil
Salt & pepper to taste

For Crudito

2 cups shredded cabbage
1 cup shredded carrots
2 Tbsp apple cider vinegar
Salt to taste

For Farm Sauce

1 cup Crema La Vaquita
¼ cup chopped green onion
1 Tbsp lime juice
1 Tbsp dry chipotle
1 Tbsp Mexican cinnamon
1 Tbsp cumin
Salt to taste

 

With Pondview Cabernet Rosé

A Taste from Home: My Mom’s Seafood Chowder

From the kitchen of Susan Lunn –
CBC Reporter (originally from Bedford, NS)
Serves 8

Mom would always serve this when I went home to visit…and we would fight over the leftovers!

Ingredients

1.5 lbs of fresh fish, filets (haddock preferably)
1.5 lbs chowder mix (shrimp, scallops etc – go to a good fish monger for this)
1 tin lobster of claws & tails
6 potatoes peeled and diced1 onion, coarsely chopped
1 tin Carnation Milk (the secret to this recipe! Every Nova Scotian has some in their pantry)
1 litre homogenized milk (tip: don’t do skim!)
Salt& Pepper
Lemon pepper parsley, chopped (My Mom used dried)
Butter

Additional items that can added:
1 tin crab meat
1-2 carrots, cut into coins (for colour)
Fresh coriander, chopped
Dash of Refined Olive’s Persian Lime infused Olive Oil to finish

Method

Melt butter (a few Tbsp) into a large pot. Add potatoes and onion. Sautée until soft. Lay fish filets over the vegetables, add in chowder mix & lobster, then pour water over top – enough to cover fish and vegetables.

Add salt and pepper. Simmer until cooked.

In a separate pot, bring both milks to a warm temperature. Add to main pot of vegetables & fish. Simmer for half an hour. Add parsley and lemon pepper to taste.

Serve with crusty white dinner rolls – preferably the ones from Sobeys (a NS company – of course!)

Savvy Company ice bucket of roses croppedThat’s a wrap!

Our Savvy Sommeliers definitely drink Rosé wine year round, yet sometimes these wines are so popular that inventory runs out before the summer sunshine.

We will be offering One Dozen Rosé next year – kicking off in May 2016 – with an entire new One Dozen Rosés bouquet to enjoy. In the meantime, call on the Savvy Team to order additional bottles of your new found favorite Rosés featured in any of our Rosé Reports. Simply call us on 613-SAVVYCO (728-8926).

Continue to have fine Ontario wines delivered.

Throughout the year we are happy to arrange hard-to-find Ontario wines shipped right to your door for a special event or to have on hand. Consider us your own Personal Sommelier! We are just a phone call away 613-SAVVYCO (728-8926).

Cheers & Happy Thanksgiving!

 

 

 

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Clink & Drink Pink! The Rosé Report

Posted by Debbie

Wednesday, August 27th, 2014
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Long weekend on the way & nowhere to go? Stay home and do some armchair-travel with a glass in hand…discover Ontario’s best Rosé wines with One Dozen Rosés. Another perk of summer  for our Savvy customers who received an assortment of 12 bottles of Rosé wine delivered to their door.  All it takes is a click of a button & tada wines are on the way to you.  July’s wines were a big hit and in August we’re offering a completely new assorted case of Rosé wines – Get some while they’re still available.

One Dozen Roses - Savvy Company

There may be constant reminders about back-to-school, but relax, Rosé wines are good any time of day, anytime of year!  You won’t find any of these special Rosé wines at the LCBO. Check out the  One Dozen Rosés wines in the August ‘bouquet’. Next to the taste, the best part is FREE shipping.

The Rosé Report will take the guess work out of what taste awaits in many bottles of rosés.  Here are just a few of the rosés to enjoy in  One Dozen Rosés plus a recipe from the kitchen of a great Niagara winery bistro. Watch this space for the full report – and it is ongoing throughout the summer – at www.savvycompany.ca/rosereport.  Each week we will highlight a couple of must try Ontario Rosés.

Bring on summer! ORDER NOW …

 

 

 ~ The Rosé Report ~

 

Our Sommeliers do it all the time…now it is your turn.  In your One Dozen Rosés this month, there are wines from 2 wineries – Huff Estates (see previous Rosé Report) and Tawse Estates Winery (featured here) – with bottles from different vintages. It makes a great party trick to do your own tasting and take note of all the similarities & differences.

Your own at-home wine tasting

Grab 2 glasses and try a splash of each of the wines side-by-side to see and taste the difference a year makes. Notice the difference in the colour, the aromas & the tastes too.  We thought these wines were so dramatically different that we wanted you to try this experience – and experiment – too.  Our team of Savvy Sommeliers liked the wines both equally…here are our tasting notes:

 

Tawse Estates Winery

Moray Tawse is a name in the wine industry that is synomous for high quality.  His wines = class act.  These two Rosé wines live up to that description.

With two rose wines from the same winery, this calls for a wine tasting!  Go ahead and serve blind for fun.  Whether you sip on these wines for lunch, during ‘Happy Hour’ or dinner, serve them side by side and decide which one you prefer…and why.

Rose Tawse 2012 (2)Tawse Sketches of Niagara Rose VQA 2012

Savvy Sommelier Tasting Notes: Strikingly different colour from other roses, this one you could swear is Riesling if you closed your eyes. Aromas of wildflower honey, beeswax, citrus& wild strawberry will waft from your glass.  Take a sip and you will enjoy citrus (think lemon lime) grapefruit as well as tangerine.  Stunning!

Food Pairing Suggestion: Have extra cooking wine on your hands?  Try our recipe for Drunken Pasta ( very easy to make ) and enjoy with this wine.  Amanda – this recipe was in one of the previous eZines (that Eva did this year)

Tawse 2013 Growers Blend RoseTawse Growers Blend Rose VQA 2013

Savvy Sommelier Tasting Notes: A unique blend of Cabernet Franc, Pinot Noir and Merlot. This wine was made using a French process called “saignée” where the winemaker Paul Pender gathers the free-run juice of these grape varieties from one particular vineyard before he presses them normally to begin the red wine making process. The result is a slightly off-dry Rose wine loaded with red fruits (think red currants, strawberries and cherries).  The light sweetness is well balanced making this an incredibly delicious wine.  Mark our words…have a sip of this wine and you may be calling us for more!

Food Pairing Suggestions: Incredibly food friendly, this wine will enhance a meal with pork tenderloing, cheesey risotto or simple charcuterie.  Be sure to try it with a dish dominentated by goat cheese!

 

Casa-Deas RosejpgCasa-Dea Dea’s Spakling

One of the oldest wineries of Prince Edward County, Casa-Dea is making a big impression with this sparkling rosé wine.  No need to only serve this during the summer, this can be enjoyed on any occasion and for exactly this reason we included it in this month’s One Dozen Roses.  Winemaker Paul Battilana was originally trained as a butcher, before he made the leap to winemaking after his curiousity of winemaker transformed his career. And the wine industry is taking note as he was named by MacLean’s magazine earlier this fall ‘as a winemakers to watch’

Savvy Sommelier Tasting notes: Pretty in the glass, it is refreshing, bright, and reminds us of summer…all throughout the year. Light aromas of strawberry and juicy peaches, the acidity of this wine makes is perfect to start any occasion.

Food Pairing Suggestions: Chips.  Light heavily seasalted potato chips. The salt plays with the bubbles of the wine and fireworks start off in your mouth.  Try it!

 

Sandbanks RoséSandbanks Rose VQA 2013

A summer fun location for many – Sandbanks Provincial Park – is minutes from Sandbanks Estates Winery. If you haven’t visited this winery, be sure to add it to your must visit list when you are next doing a wine tour of Prince Edward County.  Owner Catherine Langlois and her team are will make sure you relax and enjoy soaking up the surroundings when you arrive at the winery.

Savvy Sommelier Tasting Notes: Cotton candy pink in the glass, with just one look at a glass of this Rose wine, naturally a smile comes across your face.  As the wine warms up ever so slightly, aromas build and the wine comes alive with juicy ripe berries, cantaloupe, perfumed red roses.  Elegant Easy sipping summertime wine.

Food Pairing Suggestions:  Thai food such as pad Thai or BBQed pork vermicelli dish would be delicious.  If summer passes by you too quickly, then serve with Thanksgiving turkey with cranberries to have a delicious feast!

 

~ Recipes to Enjoy with your Rosés ~

 

Pad Thai

From Mike’s Pilliteri’s (of Riverview Cellars) Kitchen

Ingredients

1 package of pad thai noodles (approx. 400g)
½ white onion (sliced julienne)
1 clove garlic
1 tea spoon of shredded ginger
2 table spoons coconut oil
2 table spoons peanut butter
2 large carrots (sliced julienne)
1 large red pepper (sliced julienne)
12-15 large shrimp uncooked
2 tablespoons vegetable oil
1 teaspoon of toasted sesame oil
2 tablespoons of sweet chili sauce
2-6 drops of sirachi sauce (depends on desired heat)
1 green onion1 handful of cilantroSalt & pepper

Method

Get large wok ready to a medium heat.

Put vegetable oil and toasted sesame oil in pan while adding onions, garlic, ginger. Sautee until translucent, then add sliced carrots and peppers along with peanut butter, coconut oil, sweet chili sauce, and srirachi .

Boil noodles until soft and add to wok when ready.

Add shrimp into wok and cook with mixture until the shrimp turns pink.  Add salt, pepper and herbs to taste.

Toss frequently and serve, enjoy!

Drunken Spaghetti (in Italian: Spaghetti Ubriachi)

From David Rocco’s Dolce Vita Cookbook
Serves 4

Ingredients

1lb. (500 grams) spaghetti
1 bottle red wine (a bold style wine – Cabernet Sauvignon, Cabernet Franc , Malbec or Merlot)
4 tablespoons extra virgin olive oil
2 cloves of garlic, finely chopped
2 anchovies, finely chopped (optional)
Chilli pepper flakes to taste
1 small bunch of flat-leaf parsley, finely chopped
½ cup crumbled blue cheese, or to taste

Method

Savvy Company - Drunken PastaIn a large pasta pot, put your wine and bring to boil. Add pasta & a splash of oil so the noodles don’t stick together.

In a frying pan, heat up the olive oil. Add garlic, anchovies and chilli flakes if using and cook on medium heat until the anchovies melt into the oil and the garlic is softened. Set aside.

Now, add your spaghetti to the boiling wine, give it a good stir and finish cooking the pasta until al dente, 10 to 12 minutes.

When the pasta is ready, the wine will have infused the spaghetti, giving it a gorgeous ruby color. Don’t worry about the wine being too strong for the sauce. The alcohol will burn off and leave a sweet delicate taste.

Drain spaghetti from the wine, toss in the skillet with the garlic, anchovy sauce and finish cooking for 30 seconds. Remove from the heat and sprinkle with a bit of the parsley and the blue cheese. Finish with a few toasted pine nuts if desired.

Note: if blue cheese isn’t for you this dish would work beautifully with a freshly grated pecorino or asiago cheese. Don’t be shy to add vegetables such as grilled asparagus, broccoli or beef it up with thinly sliced grilled meat or sausages.

Serving tip:  This stunning and colourful pasta dish will present well on a simple white plate or pasta bowl, giving it a very bistro style look!

 

Enjoy…and remember to Clink & Drink Pink!

 

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Clink & Drink Pink! The Rosé Report

Posted by Debbie

Friday, August 22nd, 2014
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Summer is just not summer without uncorking a bottle or two of Rosé. With so many to choose from, our Savvy Sommeliers have hand-picked the best to make a bouquet of Rosé wines (aka a variety of 12 bottles) from different wineries across Ontario.

One Dozen Roses - Savvy CompanyYou won’t find any of these special Rosé wines at the LCBO. Check out the  One Dozen Rosés wines in the August ‘bouquet’. Next to the taste, the best part is FREE shipping.

Here’s our Rosé Report with stories, tasting notes & summertime recipes for the Rose wines in the August selection.

Stock your wine rack with Rosés now!

Cheers & enjoy the sunshine!
The Savvy Team

 

~ The Rosé Report ~

 

fred picardHuff Estates

Huff’s winemaker Frederic Picard is true to his French roots.  Raised amongst the vineyards and wineries in Burgundy France, this man has wine running through his veins.  These dry crisp Rose sparkling and table wine are great examples of how he lends his winemaking talent (nurtured in France, South Africa & other parts of the world) to craft elegant wines in the Canada’s fastest growing wine region – Prince Edward County.

 

Huff Estates Cuvée Janine Sparkling

Huff 2012 Cuvee Janine 2012SPECIAL OFFER ON THIS SPARKLER! We were delighted when General Manager Jason Sharp offered us a special price so we could include this bubbly in the August assorted case of One Dozen Rosés.

Savvy Sommelier Tasting Notes: this wine exudes fun – the colour, the refreshing dry tastes and all of the possibilities for food pairings.  Made with 100% Pinot Noir grapes, the wine is made with the class French Method Champagnoise meaning that it is the second fermentation that creates the bubbles occuring in each bottle.  Much care in the cellar is taken to make this elegant crisp sparkling wine.

Food Pairing Suggestions:  Put in your fridge for any occasion – a beautiful sunset, friends dropping by or to begin a long weekend with the popping of its cork.  Chill & enjoy every sip.

 

Huff South Bay Rosé 2012Huff Estates Rose VQA 2013

Savvy Sommeliers Tasting Notes: bone dry with a light pink hue that resembles classic Rose wines from Tavel, France. To sum it up in one word: pink grapefruit.  Added to that light floral notes with citrus (think lime and mandarin) to create a solid refreshing balance.

Food Pairing suggestions: Served chilled on its own to unwind, sushi or pack for a picnic.  A beaut!

 

Château des Charmes Cuvée d’Andrée VQA 2013

Château des Charmes continues to impress the Savvy Team.  While a household name, their wines are top notch. This multi generational family business never ceases to impress.  We were certain that this wine honouring Madame Andrée Bosc – wife, mother and winery matriarch – would be enjoyed by everyone who opens a case of our One Dozen Rosés.  The winemaker’s goal was to make a wine with as much joie de vivre as Madame and this vibrant pink certainly makes a statement!

Chateaau des CharmesSavvy Sommeliers Tasting Notes:  In one word: Refreshing & lively. This salmon coloured wine has characteristics often associated with Sauvignon Blanc wine: grassy, green apple with a zippy minerality.

Food Pairing Suggestions: Cedar plank Salmon and grilled fish off the BBQ would be a stunning match. Don’t stop there! Steamed mussels, clam chowder even lobster would be outstanding.  But take it straight from the experts – Michèle BoscDirector of Marketing for Château des Charmes, is responsible for all aspects of the guest experience at the winery and highly recommends her Cuvée d’Andrée with Pan-Seared Scallops (see recipe below).

 

~ Recipes to Enjoy with your Rosés ~

 

Pan-Seared Scallops with Herbed Butter

From Fine Cooking magazine
S
erves 3

Ingredients

For the scallops

1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the sauce

3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving

Method

pan seared scallopsRemove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer.

Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes.

Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute.

Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.

Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

 

Enjoy…and remember to Clink & Drink Pink!

 

 

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Clink & Drink Pink! The Rosé Report

Posted by Debbie

Thursday, July 24th, 2014
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With many Ontario’s Rosé wines available this summer, our Savvy Sommeliers have made wine shopping easy for you. Order our One Dozen Rosés this month & you will receive 12 different Rosés & get to know about the person who made them with One Dozen Roses - Savvy CompanyThe Rosé Report.  To tempt your taste buds,throughout the summer we will highlight a couple of must try Rosés.

Enjoy your summer!
Order One Dozen Rosés >>

Cheers & enjoy the sunshine!
-The Savvy Team

 

 

Redstone Rosé VQA 2013

Redstone Rose 2013$15.95
Beamsville Bench (Niagara)

Redstone is the latest venture by Moray Tawse to complement his name sake Tawse Winery in Niagara. Still under construction, Redstone will have a locally-inspired restaurant for you to visit on your next Niagara wine tour. We are excited to introduce you to Redstone & to include their wine in your One Dozen Rosés.  This wine was just released and has limited production.

Savvy Sommelier Tasting Notes: “Absolutely too easy to drink” commented Monique as the Savvy Sommelier Team sampled this wine.  Everything about this wine reminded us of country fair candy apples – the colour, the rich & delicious aromas & taste.  While these descriptors conjure sweet thoughts, this Rosé is anything but sweet. Full bodied with juicy notes of honeysuckle, nectarine and white peaches, this is a well balanced wine with a dry finish.

Suggested Food Pairing:  Grilled salmon, beet salad or Pad Thai would set the flavours of this wine in motion for an absolutely delicious food & wine pairing.

 

Harwood “Friends” Rosé VQA 2011

Harwood Friends 2011$18.00
Prince Edward County

A small winery that proudly operates exclusively on solar power, Harwood Estates experiments with all kinds of technologies & grape varieties.  This ‘Friends’ Rosé is created using Frontenac Gris grapes – a hearty hybrid – that is not widely known…or tasted.  Wait until you try this wine! Named ‘Friends’ for the simple reason that the winemaker thinks that this an easy drinking wine to serve when your friends are together during the summer.

Savvy Sommelier Tasting Notes:  WOW! What a full bodied Rosé.  Usually as wine ages, it changes colour, but when our Savvy Sommeliers put glasses of the 2011 & 2013 vintage side-by-side, the colour surprisingly appeared to be identical.  The difference is noticeable in the aromas & taste.

Reminiscent aromas of sweet cotton candy & candy apple, there is a sweetness on the nose, but definitely not in the taste.  Flavours of over ripe red cherries, juicy strawberries, even strawberry jam make this wine so appealing. Nice acidity or zip that plays with the roundness of the mouthfeel.  Hands down, the Savvy Team enjoyed every sip of this big Rosé wine.

Suggested Food Pairing: Why not just sip on its own?” asked Eva during the Savvy Team tasting.  Whether you pour a glass to enjoy on its own or with BBQed pork with mango chutney or a strawberry spinach salad, this wine is definitely different from every other Rosé wine in this assortment.

 

Harwood “Friends” Rosé VQA 2013

$18.00
Prince Edward County

Savvy Sommelier Tasting Notes:  Looks are deceiving…same striking colour as the 2011 wine with aroma & tastes that continue with strawberry, but this time there is a minerality that comes through in this vintage resembling rhubarb making the aromas & taste of the wine reminiscent of strawberry rhubarb pie.  Added to that, “I think that there are Swedish Berries”, commented Meaghan and immediately the other Sommeliers in the Savvy Team agreed that she nailed the descriptor on the head.

Suggested Food Pairing:  Similar to the 2011, enjoy on its own or slip into your picnic basket.

 

~ Recipes to Enjoy with your Rosés ~

 

Chilled Sparkling Cantaloupe Soup

From Wish Magazine
Serves 6

Ingredients

1 large cantaloupe, peeled, seeds removed and roughly chopped
½ cup of orange juice concentrate, frozen
1 cup sparkling wine, chilled
Fresh mint for garnish

Method

Place serving bowls in freezer to frost.

In a food processor or a blender, puree cantaloupe & orange juice until smooth.

Chill until ready to serve. Just before serving, pour soup into a jug.  Fill only half full.  Gently pour in sparkling wine (watch out that it may froth up).  Stir to combine.

Serve in frosted bowls with mint garnish.

 

Have your fridge full of Rosé wines all summer long

There are 2 ways to always have refreshing Rosé wines on hand:

#1 – Order additional bottles of your new found favorite Rosés from this assortment.  Simply call the Savvy Team on 613-SAVVYCO (728-8926).

#2 – Continue to receive One Dozen Rosés in August – a completely new selection of hard-to-find Rosé wines will be delivered to you.  To order, call us or visit www.savvycompany.ca/rose

 

 

One Dozen Rosés  – with Savvy Company you can drink pink all summer!

dozen-roses-200px-sqThe wines that will be featured in August will be:

From Niagara…
Sue-Ann Staff Rosé VQA 2012 – 2 bottles (Gold medal at Ontario Wine Awards 2013)
Château des Charmes Rosé Cuvée d’Andrée VQA 2013 – 2 bottles
Ravine Vineyard Cabernet Rosé VQA 2012 – 2 bottles
Tawse Winery Rosé VQA 2012
Tawse Winery Growers’ Blend VQA 2013 

From Prince Edward County…
Huff Estates Rosé VQA 2013
Huff Estates Cuvée Janine Sparkling
Sandbanks Rose VQA 2012 – 2 bottles

 

Place your order for One Dozen Rosés>>

 

Enjoy…and remember to Clink & Drink Pink!

 

 

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Clink & Drink Pink! The Rosé Report

Posted by Debbie

Monday, July 21st, 2014
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Summer is here! The great weather and the endless array of outdoor festivals truly mean that it’s blue-sky & rosé-wine time.  As part of our newly-launched One Dozen Rosés, you can read all about the aromas & tastes of each bottle you will receive in your case of wine.

One Dozen Roses - Savvy CompanyThe Rosé Report will take the guess work out of what taste awaits in many bottles of rosés.  Here are just a few of the rosés to enjoy in  One Dozen Rosés plus a recipe from the kitchen of a great Niagara winery bistro. Watch this space for the full report – and it is ongoing throughout the summer – at www.savvycompany.ca/rosereport.  Each week we will highlight a couple of must try Ontario Rosés.

Bring on summer! ORDER NOW …

Come summer, it’s so easy to be a big fan of rosé.  Chilled and off-dry,it pairs beautiful with whatever you bring home from the farmer’s market.  That’s why we’re all so excited about our latest venture.  No more waiting in hot, sticky lines at the LCBO!

It is not all rosy when it comes to rosé wines, as many people are stuck on the idea that rosés are sweet.  Truth be told, they are anything but sweet.  Similar to white wines, rosés are also dry with a refreshing zing to quench your thirst. Many are low in alcohol (9% to 13%) and can range from any shade of pink from pale salmon to candy floss to even light red.

“Rosé wines unleash the creativity in a winemaker. They can be made from any combination of grape variety resulting in dramatically different styles,” says Savvy Sommelier Debbie Trenholm. “There are so many exceptional rosé wines made right here in Ontario but not all are available at the LCBO. We’ve launched this One Dozen Rosés and The Rosé Report to help you experience those hidden gems.”

 ~ The Rosé Report ~

 

Let’s have a Mini Wine Tasting!

Our Sommeliers do it all the time…now it is your turn.  In your One Dozen Rosés, there are wines from 2 wineries – DiProfio Estates & Harwood Estates – with bottles from different vintages.  This Rosé Report will look at Di Profio from Niagara, stay tuned next week for another segment on Rosé wines from the same vineyard but from 2 different vintages – this time from Prince Edward County.

Di Profio is a tucked-away winery, run by husband & wife team Joseph & Carolynn DiProfio – this boutique winery is making fantastic wines.  Interestingly, their son is the winemaker at Pondview Estates Winery as well as at the family business.

Grab 2 glasses and try a splash of each of the wines side-by-side to see and taste the difference a year makes. Notice the difference in the colour, the aromas & the tastes too.  We thought these wines were so dramatically different that we wanted you to try this experience – and experiment – too.  Our team of Savvy Sommeliers liked the wines both equally…here are our tasting notes:

DiProfio Gamay Rosé VQA 2012

Di Profio Gamay Rose 2012$15.70
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes:  A gorgeous ruby or watermelon colour, this wine has aromas of strawberry jam & fresh rhubarb pie that continue into the taste.  There is an interesting mint & earthy note that has not appeared in other Rosés in your selection.  Our Sommeliers figure that this must be characteristic of Gamay Noir grapes.

Suggested Food Pairing:  ”My beet pizza would be great with this”, tempts Savvy Team member Deb White. To make, simply spread basil pesto on a pizza shell, sprinkle chopped cooked beets, crumble feta cheese and minced red onions.  Bake in the oven or on the BBQ until golden brown.  Easy as that!

 

DiProfio Gamay Rosé VQA 2013

Di Profio Gamay Rose 2013$15.70
Niagara-on-the-Lake

Savvy Sommelier Tasting Notes:  A completely different colour than the 2012, this one is a stunning coral colour in the glass. Aromas of grapefruit & geraniums are noted with tastes of red fruit (cherry, raspberry or strawberry perhaps).  This Rosé has a nice refreshing acidity, a very long finish of lemon…or is it grapefruit? Definitely an outstanding wine.

Suggested Food Pairing:  Anyone for a picnic? Chill & pack in your basket (no need for a corkscrew) to enjoy with tabbouleh, hummus, quinoa salad, even a fruit salad. For something completely different, serve a glass of this Rosé with Chilled Cantaloupe Soup when you have friends over to unwind in the sunshine. Recipe is on the following pages

 

Welcome to life Among the Vines

As an added bonus, you can visit  their bed and breakfast, Among the Vines, nestled between Jordan Village and Jordan Station, among the vines of the Mia Cara vineyard and next door to their winery; home to Di Profio Wines. Come & enjoy the root of the wine experience in a very personal way.

The 11 acres of mature fruit bearing and newly planted vines are filled with activity during the day and tranquility at night. We promise that the vines won’t disturb your sleep. Awake to a fresh breakfast prepared by a truly caring chef.  Travel the Twenty Valley wine route and return for a relaxing evening in the friendly atmosphere of our home

 

The Good Wine Rosé VQA 2012

The Good Wine 2012 Rose$17.95
Niagara-on-the-Lake

We tried both the 2012 & 2013 Rosé from The Good Earth Food & Wine Co. and the 2012 was the hands-down favorite. Winery owner Nicolette Novak says that “Rosé goes perfectly with everything they serve at the Bistro”.  On your next trip to Niagara, be sure to plan a visit to The Good Earth to enjoy their wines at their bistro & patio that looks out into their vineyard.  A perfect place for lunch or dinner. While you are there, be sure to ask for Nicolette – the wonderful woman who is the driving ‘force’ behind everything that goes on at Good Earth.

Savvy Sommelier Tasting Notes: This bright, cherry-coloured wine is very aromatic.  It reminds everyone in the Savvy Team of cotton candy – the colour, aroma & taste.  Laced with fresh ground white pepper, herbs, watermelon & fresh cut grass, this wine is complex with all of its interesting aromas & flavors.

Suggested Food Pairing: Another Rosé that we thought was so good that you needed 2 bottles on hand – at all times!  Enjoy this wine with roast salmon with a raspberry coulis, or with herbed roast pork. Be sure to try Nicolette’s favorite recipe to serve with this wine: Gnocchi with Sage Brown Butter Sauce & Toasted Hazelnuts.

Be sure to drop by The Good Earth Food & Wine Bistro to sample their excellent cuisine.

 

Rosé wines delivered to your home, office…even cottage!  ORDER HERE

Be sure to try the only assorted case of Rosé wine you will find in Ontario which is delivered right to your door – One Dozen Rosés . Each month throughout the summer – July, August & September – Savvy Sommeliers will offer 12 bottles of different rosé wines from across Ontario.  Next to the taste, the best part of this new way to buy hard-to-find rosé wines is free shipping. You don’t even have to get up off your lawn chair to order

 

~ Recipes to Enjoy with your Rosés ~

 

Gnocchi Pillow with Sage Brown Butter Sauce

From The Good Earth Cooking School
Serves 6

Ingredients
2 cups ricotta
2 eggs
1 egg yolk
½ C grated parmesan cheese
¾ C all-purpose flour
¼ tsp grated nutmeg
Pinch salt & pepper

Brown Butter Sauce

1 C + 1 Tbsp unsalted butter, cubed
1 shallot, diced
1 tsp salt
¼ tsp ground black pepper
¼ C thinly sliced fresh sage
¼ C toasted hazelnuts, chopped
¼ C freshly grated Parmigiano-Reggiano

Method

In a bowl, combine the ricotta, eggs, egg yolk, nutmeg, salt & pepper. Add the remaining ingredients, mixing well with a wooden spoon. The mixture will be slightly sticky.

On a well-floured surface, section the dough into 8 equal parts & roll out into long ‘logs’ of approximately ¾ to 1” diameter. Create the gnocchi by cutting each log into ¾ to 1” pieces Bring a large pot of salted water to a rapid boil. Drop about a quarter of the gnocchi into the water When the gnocchi float, cook for an additional minute.

Using a slotted spoon, transfer the gnocchi to a cold water bath. This will stop the cooking and ‘set’ the gnocchi Repeat until all the gnocchi are cooked. Strain, lightly oil, and lay out in a lightly oiled baking sheet.

At this point you can refrigerate or freeze the gnocchi for future use. To reheat, simply bring a pot of salted water to a boil, add the gnocchi, cooking just long enough to heat through. Strain & serve.

Method – Brown Butter Sauce

In a large frying pan, melt 2 Tbsp butter & add shallots. You pan needs to be large enough to accommodate all the gnocchi, or as many as you wish to cook.

Cook butter for 2 minutes over medium heat then add the remaining butter; turn down the heat to a low setting & continue to cook for 8 minutes. The butter will begin to foam & take on a golden colour then remove from heat.

Carefully add the sage & hazelnuts. Add cooked gnocchi & toss gently.

Garnish with grated Parmigiano-Reggiano & serve with Rosé wine.

 

Enjoy…and remember to Clink & Drink Pink!

 

 

 

 

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