Posts Tagged ‘Ridgepoint Wines’

Ridgepoint Wines, a brother and sister team!

Posted by Susan

Tuesday, April 14th, 2015
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Savvy Selections wine of the month club
Featuring Ridgepoint Wines

–  April 2015 –

At Ridgepoint Wines, it’s a family affair of a brother and sister.  The division of labour between the siblings is clear with Anna recreating her mother’s home-style recipes for the restaurant. Mauro Scarsellone is focused on producing wines that honour his grandparents and his Italian heritage.

signHe laughed when I asked him about his family’s involvement in the making of Ridgepoint wines. ‘Actually, they stay as far away as they can from the whole process.  Anna though, insists on tasting the wines.’ As he hurried toward me in the tasting room, Mauro explained that he was late for our meeting because he was putting out fires.  He was trying to fix a fermenter that had gone into a funk, and was dealing with the issue of having to re-create some labels because his naming proposal to the AGCO had been rejected. “You know, I’m an accountant by training, but I really just want to be a farmer.’

What inspired Ridgepoint’s successful combination of winery and restaurant? Mauro and Anna grew up experiencing their grandparents’ passion for wine and food. “They made wine in Italy from the grapes they grew on a small parcel of land.  When they moved to Canada, they kept making wine. As kids, we were thrilled to help them. I’ll never forget my grandfather’s comments when he started making wine from local Niagara grapes – he couldn’t understand why the wine wamauro and annas so awful’, recounts Mauro. (A side note: Mauro was using Ontario grown Italian Labrusca grapes. Typically, these grapes have a ‘foxy’ taste that results in not the most enjoyable characteristic for a table wine!)

As for Anna, the recipes she uses were learned from her mother, passed down from her grandmother…and they are passing along one to you in this blog.  Eating at Ridgepoint is like going to a typical family-owned ‘trattoria’ in a small town in Italy. The aromas are mouthwatering, the dishes classics of simple, tasty Italian cuisine. Wine and food complement each other, as do Mauro and Anna.

The tasting I did at the winery this past autumn, followed by our Savvy Selections Sommelier panel tasting recently, made it clear we were going to share with our subscribers a selection of the fabulous reds that Mauro crafted from the outstanding 2010 vintage:

In your Savvy Selections, you will find:

Ridgepoint Merlot Cabernet Aglianico VQA 2010 – a unique blend resulting in a velvety Appassimento-style wine

Ridgepoint ‘Reserve’ Merlot VQA 2010 – supple with notions of chocolate-coated cherries

Ridgepoint ‘Reserve’ Meritage VQA 2010 – carefully crafted from the fruit of select low-yield vines

On your next visit to Niagara, be sure to visit Ridgepoint.  You’ll probably find Mauro roaming the vineyards or entertaining in the tasting room. Then wander into the restaurant to meet Anna as you enjoy a meal of her Italian pasta or pizza. You’ll think you were in Italy.

Cheers & Enjoy!

Debbie & Savvy Team

Introducing…
Ridgepoint Wines

Presented by Sommelier Susan Desjardins

For Mauro and Anna, it was a long road from the joy of helping their grandparents to make wine through their traditional business careers to being proprietors of their own winery and restaurant. ‘Our parents discouraged us from having anything to do with farming. They remembered how difficult it was in Italy, and the inevitable dependency on the whims of Mother Nature,’ remembers Mauro. This advice seems particularly prophetic this year, as we emerge from one of the most frigid winters on record.

Battling with Old Man Winter & Mother Nature

Brock University’s Cool Climate Viticulture program does annual assessments of bud survival, and the early results for the 2014/2015 winter are distressing, particularly in vineyards on the escarpment. Bud (on the vines) survival rates may be as low as 10% for some varieties, while others may reach 70-80%. ‘Our most significant challenge has always been trying to get our vines through the winter. While Ontario’s growing season is long enough and warm enough to ensure grapes ripen, the varieties that we most enjoy producing wine with, such as Nebbiolo and Merlot, are the ones with the lowest survival rates’, Mauro explains.

Ridgepoint wineryWith the many sleepless nights he experienced through this past January and February: ‘This year, Lake Erie is frozen, so the strong westerly winds are not moderated in any way as they make their way over the Niagara Escarpment. Those strong winds also make it difficult for us to use our wind machines, which are the usual defense against these conditions. So, sometimes, we just have to pray…’

As we discussed this winter’s impact, Mauro came back to his love of Niagara and winemaking. ‘My sister and I both graduated from York University with business degrees. I went on to become a Chartered Account with Price Waterhouse Coopers. I was on a business trip to the Niagara region when I first experienced the local wine industry. It was love at first sip! I was so impressed with the work being done to improve wine quality. After doing some research, we thought we could contribute something to the industry by planting varieties that we really enjoy drinking, including Nebbiolo.’

mapThe Ridgepoint property was purchased in 1995. ‘We were attracted to the Beamsville Bench partly because this area brings us back to our roots—the hillside vineyards of Italy, where the highest quality grapes are usually grown. We felt the bench offered the same potential.’ The vineyards were planted in 1997, about half of the 18 acres dedicated to Pinot Noir, Merlot and Cabernet Sauvignon, the balance to Chardonnay, Riesling, Cabernet Franc and, of course, Nebbiolo.

The first to plant Nebbiolo

Ridgepoint has the distinction of being the first Ontario winery to produce a commercial bottling of Nebbiolo.  Says Mauro, ‘As an artisanal winery, we are passionate about what we do and are involved in every step of the process, from the vineyard to bottling to retailing, and to savouring our wine with typical Italian cuisine. True to our Latin blood, we’re stubborn in our belief that Ontario can make great red wines. To this end, we continue to innovate with the introduction of our Ripasso and Appassimento wines’ (using dried grapes in fermentation to add depth and intensity to the wine).

MauroandSteve2jpegIn this quest for great wines, Mauro has worked with a number of assistant winemakers and winemaking consultants. Steve Byfield, of Nyarai Cellars, worked with Mauro as assistant winemaker earlier in his career. Steve and Mauro re-established their winemaking partnership in 2013, with Steve acting as a consultant. What does Mauro look for in a winemaker? “We desire and appreciate the creativity that Steve offers, helping to research and use new techniques, yeasts and enzymes that will help us create wines with greater fruit, color, structure and balance. We value the opportunity to work with someone who shares our goals and winemaking style.”

Eat, Sleep & Dream about Wine

Mauro and Anna share the characteristics of all entrepreneurs – their absolute commitment to their endeavour, and their willingness to deal with disappointments and move forward. ‘We eat, sleep and dream about Ridgepoint. We are not focused on making wines that critics worship. Rather, we’re excited about making wines that can be enjoyed on any occasion and shared with friends and family. Our pride has taken a few bumps over the years, mainly from Mother Nature as she provides us with yet another harsh winter this year. But we persevere and keep bouncing back to continue to push the envelope.’

While Mauro’s goal may not be to create ‘worshipped’ wines, I know you’ll agree that the wines in this Savvy Selection are worthy of contemplation, cellaring and sharing with your friends.

Here’s to Mauro and Anna… and bring on those great reds!

 

~ SAVVY SOMMELIER TASTING NOTES ~


Ridgepoint Merlot Cabernet Aglianico 2010 VQA, $20.00

Ridgepoint bottlesThis small-batch wine is aged in aged French and American oak for up to 24 months. It’s predominantly Merlot, with a small portion of Cabernet Franc and fully air dried (almost to the point of raisins) Aglianico grapes added for depth and intensity in aromas and flavours.

Savvy Sommelier Tasting Notes: Our tasting panel loved this unique wine, with its rich, ripe berry and plum notes, hints of dried fruit and spice. It’s full bodied, generous and velvety, the texture warm and spicy, the tannins supple, with a clean acidity that lifts the tasty fruit flavours.

Suggested Food Pairing: Serve this unique blend with classic Italian meat pasta dishes.

Cellaring: Drinking well now or cellar 2-3 years.

 

Ridgepoint ‘Reserve’ Merlot 2010 VQA, $25.00

Only in vintages that produce ‘super ripe’ grapes is this Merlot produced. Fermented on the skins for up to 2 weeks, the wine in then aged in French and American oak for up to 24 months. Each barrel is tasted, and only those meeting Mauro’s exacting standards are selected for this Reserve.

Savvy Sommelier Tasting Notes: Aromas of red fruit, plum, cedar, spice and vanilla are predominant on the nose.  “Its outstanding!”, comments Velma during the panel tasting.  Dry, medium-full bodied, the wine shows great integration—supple tannins and fine acidity establish the framework for ripe plum and cherry fruit, notes of chocolate-coated cherry and spiced vanilla adding to the savoury taste experience. Reflecting the excellent vintage, the wine finishes warm, spicy and fruit filled.

Suggested Food Pairing: Serve with duck or pork roast.

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

 

Ridgepoint ‘Reserve’ Meritage 2010 VQA $30.00

Equal parts of the Cabernets and Merlot were harvested at 2 tons/acre from specially selected rows, fermented together, then aged in new French oak for about 14 months to create this powerful, cellar-worthy wine.

Savvy Sommelier Tasting Notes: The special care taken with this wine has created a dry, full bodied wine with great complexity, a velvety texture and beautiful balance of fruit, supple tannins and clean acidity. Cassis, plum and red berry, floral and earth notes, vanilla and spice layer and mingle on the nose and palate. Warm on the finish, the ripe berry flavours shine through.

Suggested Food Pairing:  This wine will sing when it is served with a prime rib or roast with all of the trimmings.

Cellaring: Ready now, it will cellar 3-7 years.

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~


With Ridgepoint Merlot Cabernet Aglianico…

Potato Cake with Soppressata

From www.bcliquorstores.com
Serves 12

Ingredients

4 large eggs
½ C homogenized milk
¼ C ricotta cheese
½ tsp dried oregano, crushed
4 lb. russet potatoes (about 6 large)
1 ½ C freshly grated Parmesano Reggiano, Pecorino or Grana Padano cheese
½ lb soppressata, prosciutto or salami, cut into 1” pieces
¼ C finely chopped flat leaf parsley
4 Tbsp unsalted butter
½ C fresh bread crumbs
¾ lb. fresh mozzarella, cut into ¼” slices

 Method

Preheat oven to 450F. In mixing bowl, lightly beat eggs. Add milk, ricotta and oregano, mix well and set aside. Boil whole potatoes until tender, 30-40 minutes. Drain & peel potatoes. While still warm, pass through a food mill or grate into large mixing bowl. Fold in Parmesan, then stir in soppressata and parsley. Gently mix in egg mixture. Do not over-mix or potato starch will make mixture tough.

Butter 9” springform pan with 2 Tbsp butter & dust with some bread crumbs. Transfer half potato mixture into pan and gently smooth I to edges. Spread mozzarella slices over potato mixture to within ½” of edge. Top with remaining potato mixture and carefully smooth over with wet spatula. Sprinkle with remaining bread crumbs dot with remaining 2 Tbsp butter. Bake until light golden brown on top, about 30 minutes.

Remove from oven and allow to stand 15 minutes before unmolding. Serve in wedges with a green salad. Can be made the day before, covered and refrigerated. Reheat at 350F uncovered for 30 minutes.

 

With Ridgepoint ‘Reserve’ Merlot

Ridgepoint Bolognese

from the Chef at Ridgepoint WineryRidgepoint bolanese
Serves a crowd!

Ingredients

2.5 lbs each ground beef & pork
Canola oil for browning
1 lb. carrots, peeled and diced
2 small white onions, peeled and diced
4 garlic cloves, minced
1 Bay leaf
Salt & pepper to taste
1 ½ cup red wine
Quality Virgin Olive Oil
Balsamic vinegar reduction

Method

Using a large frying pan, heat canola oil on medium-high heat and brown meat, in portions if necessary, until cooked through about 80%.

Add vegetables and wine, reduce heat and simmer until wine is reduced and sauce achieves desired thickness.

Dress your choice of fresh cooked pasta with a light tomato sauce, spoon over the Bolognese, and drizzle with olive oil and balsamic vinegar reduction.

Steve & Mauro in the barrel room

 

With Ridgepoint ‘Reserve’ Meritage…

Garlic Prime Rib

www.allrecipes.com
Serves 8-10

Ingredients

1 10lb. prime rib roast
10 cloves garlic, minced (or to taste)
2 Tbsp olive oil
2 tsp sea salt
2 tsp ground black pepper
2 tsp dried thyme

 Method

Ridgepoint restaurantPlace the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, letting the roast sit out until it is at room temperature, no longer than 1 hour.Preheat the oven to 500 F.

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325F and continue roasting for an additional 60-75 minutes. The internal temperature of the roast should be at 135F.

Allow the roast to rest for 10-15 minutes before carving, so the meat can retain its juices.

Serve with roast potatoes and a medley of roast vegetables.

 Enjoy your Savvy Selections!

 

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Nyarai Cellars – virtual winery in Ontario

Posted by Cathy

Friday, July 25th, 2014
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 Savvy Selections Ontario wine of the month club

Savvy Selections wine of the month club 
Featuring Nyarai Cellars

– July 2014 –

In Vino Veritas, in wine there is truth… and truthfully Nyarai wines are to be experienced. Overlooking the Georgian Bay, lounging in an Adirondack chair that is bright red cherry colour reminiscent of Pinot Noir wines, while sipping on a glass of Sauvignon Blanc, Viognier or Veritas from Nyarai Cellars is just about as perfect as it gets! And our Savvy Sommelier Cathy Law did exactly this.

What is a virtual winery?

Steve ByfieldWhile the setting is absolutely glorious, you will not find any of Nyarai vineyards here. Not even a building with a sign stating Nyarai CellarsSteve Byfield (left) is the owner and winemaker of a virtual winery.  Never heard of that? It is essentially a winery within a winery.

In this case, Nyarai resides within the scenic Coffin Ridge Winery near Meaford, Ontario in the Georgian Bay area. In a co-operative manner, Steve uses the facilities at Coffin Ridge to produce his delectable wines. He is a part of a growing industry of winemakers ‘without walls’ who source their grapes from hand selected grape growers to ensure that Nyarai wines are made from the finest quality grapes available. Rather than draining the financial resources to erect beautiful buildings and tasting rooms, winemakers of virtual wineries lease, share or use the equipment and facilities of an already existing winery. No doubt this keeps their overhead low and creativity high.

Our Savvy Sommelier Cathy Law spent a lovely afternoon interviewing Steve who lives in Hamilton and makes a bi-weekly visit to Coffin Ridge to check on his wines.  Steve surprised Cathy with a story about his musical background then serenaded her with Gleeful tales of his winemaking journey. Since his debut with Savvy Selections in 2008, Steve has delighted Ontario wine enthusiasts with a symphony of notable wines.  You will see exactly what I mean when you open one of the bottles in this month’s Savvy Selections.

In your Savvy Selections you will find:

Sauvignon Blanc 20012 $19.95 – the flagship wine  that was awarded Bronze Medal at the National wine Awards of Canada.
Viognier 2012 $21.95 – a hard to find grape variety in Ontario & we were so excited to introduce you to this elegant wine.
Veritas Reserve 2010 $26.95 – a highly sought after wine that we made sure that there was enough to include in the Savvy Selections.  Now it is almost all gone!

Cheers & enjoy your Nyarai wines!
Debbie & the Savvy Team

 

Introducing…
Nyarai Cellars

Presented by Cathy Law

 

Nyarai (Nah-Rye) is a word from a South African dialect that means humility. This aptly named winery epitomizes Steve in every sense of the word.  From my visit with him, I think that he exudes humility in all aspects of his winemaking journey.

Steve explained to me that he chose the name in consultation with his business partner Rod Ingram as it is an expression that encompasses all that he believes in. I can see it in Steve’s eyes that he is humbled by the land and how we should respect what we have by letting nature take its course.  As an aside, Steve mentioned that Nyarai is often a name often given to first born girl in the African American community.

And all that jazz…

Steve’s passion for wine began with a part time summer job while he was studying music. He first worked at one of the “make your own” wine shops.  It was there where he developed an interest in the process and the chemistry of winemaking. Completing his degree in music performanc, all the while beginning a teaching position as well as entertaining people with his jazz band did not diminish his desire to be part of the wine industry.  Steve began a natural progression from entertaining people with music to tantalizing their palates with his burgeoning vintners ability.

In the fall of 2000, Steve joined Southbrook Vineyards (in their original location near Richmond Hill) as a consultant where he began his winemaking career. In 2006, he moved on to the Beamsville Bench region where he has since worked as Assistant Winemaker at Ridgepoint Wines, Calamus Estates Winery and as Winemaker at Thomas and Vaughn Estates Winery (now Wayne Gretzky Estate Winery.  In 2008, through a chain of circumstance and chance meetings with the owners of Coffin Ridge Winery, Nayarai Cellars became a reality. 

Creating a co-operative community

steve-hands_208x198Steve is all about sourcing his grapes from conscientious growers who show respect for the vine and the land. The grapes are sourced from Redfoot Vineyards Beamsville and Watson Vineyards Niagara-on-the-Lake.  Steve explains, “Everything happens in the vineyard. We simply extend the process in the cellar. The goal of Nyarai is to convey a sense of place.”

Steve believes in a minimal intervention from “bud to burst”.  “Ninty percent of the winemaking journey takes place in the vineyard.  From grape, to bottle, to your table, I want you to enjoy what the terroir -land, water, sunshine, region – has to offer.  I strive to create a sense of place”, offers Steve.

Virtual vs. Reality

Steve’s virtual winery allows for an ever expanding exploration in creativity with regards to wine making techniques and varietals. He is striving to continue to grow his wine business in a sustainable way, cautiously without diluting the quality of his product. In the upcoming months, Steve will release Cadence VQA 2011 a delectable red blend. Cadence, a word showing the lineage to music indicates the tempo of song, everything coming together to act as one. Steve tips his musical hat by blending of 42% Cabernet Franc, 33% Merlot, 22% Cabernet Sauvignon and 5% Syrah grapes (different proportions than Veritas).  “It is a bright and full bodied wine.” comments Steve.  Hint: As with all Nyarai wines, this will be a small lot wine (aka limited stock). If you would like some of this wine, simply call the Savvy Team on 613-SAVVYCO (728-8926) to arrange a shipment for you. 

“My passions are music and wine”

One of the most exciting moments in Steve’s winemaking venture was finding out that he was congratulated on his product in the Wall Street Journal. As you would expect, Steve said with a smile, “Now, that was really cool”. 

Here’s to Steve & his wonderful wines!

 

~ SAVVY SOMMELIER TASTING NOTES ~

 

sauv blanc2012 Sauvignon Blanc VQA $19.95

This wine is the essence and flagship wine of Nyarai Cellars. Sauvignon Blanc is Steve’s favorite grape to make into wine.  “Sauvignon Blanc is my passion.”

Savvy Sommelier Tasting Notes:Beautiful aromas,  good acidity with some mineral on the palate. This is a refreshing wine for summertime sipping.  With its long citrus finish, it is a well-balanced and extremely well made wine.

Food Pairing Suggestions:Classic pairings with Sauvignon Blanc include asparagus,  fresh-from-the-garden peasand white fish.  Cathy offers a recipe of Grilled Lemon and Rosemary Chicken  that would do the trick!

Cellaring: This wine is best served young …so open it up now to enjoy the crisp & refreshing tastes.

 

viognier2012 Viognier VQA $21.95

I have a love affair with Viognier, based on what Mother Nature has given us this year should be something special.   This hard-to-find grape variety (in Ontario vineyards) was originally grown in France & is becoming increasingly popular around the world.  Few Viogniers are made in Ontario…and when the Savvy Team finds them, they are shared & are usually met with a big smile.  Once you like Viognier, you will be on the lookout for more – guaranteed.

Savvy Sommelier Tasting Notes:  Made with an interesting & artistic blend of Viognier grapes that 62% were fermented in stainless steel tanks while the remaining 38% was fermented in oak barrels.

The result we all agreed is a well balanced and elegant white wine. Orange peel, lemon and apricot aromas come to mind that continues through into the taste. “this is a humdinger” said our Savvy Selections tasting panel with a smile.

Food Pairing Suggestions: A versatile white wine is delicious on its own, with shellfish, chicken or with the summer classic of Cedar Planked Salmon with a ginger and fruit jam glaze – recipe follows.

 

veritas2010 Veritas Reserve VQA $26.95

“I love the anticipation and expectation just prior to the harvest, walking through the vines, looking at the grapes”, says Steve with a smile.

This one-of-a-kind blend is made with 40% Cabernet Franc, 20% Merlot, 20% Cabernet Sauvignon and 20% Syrah grapes.  This wine showcases the amazing 2010 growing season that Mother Nature provided. “Oh WOW!” was said by everyone in the Savvy Selections Tasting Panel.

Savvy Sommelier Tasting Notes: A full bodied red that is loaded with red and black fruit.  A velvet & plush texture (aka tannins) with every sip. “Fire up the BBQ for this wine” suggested Amanda during the tasting.

Food Pairing Suggestions: “Anything with dark chocolate would be perfect” commented Debbie.  Sunday Roast Beef dinner with all the trimmings, game meats, BBQed ribs or a thick rib eyed steak. Cathy offers the recipe of Mushrooms Stuffed with Parmesan Cheese and Almonds that would be a hit with this wine.

Cellaring: Ready to be enjoyed now or can be cellared for upwards to 5 years…but when it is this good, why wait?

 

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Nyarai Sauvignon Blanc….

Grilled Lemon and Rosemary Chicken

From the Canadian Living Light and Healthy Cookbook
Makes 4 servings

Ingredients

2 cups buttermilk (500 ml)or low fat yogurt
¼ cup lemon juice (50ml)
4 chicken quarters
2 ½ pounds-1.25 kg total
Fresh rosemary sprigs
Lemon slices

Method

In a heavy plastic bag, combine buttermilk and lemon juice; add chicken and a few rosemary sprigs. Close bag, pressing out as much air as possible. Refrigerate for at least 2 or up to 8 hours, turning the bag occasionally.

Remove chicken from the buttermilk mixture, scraping off excess. Place on greased grill over medium-high setting; cover and cook for 15 minutes.

Turn the chicken over; top each piece with 2 or 3 lemon slices and rosemary sprigs. Cook for 15 to 20 minutes longer or until juices run clear when chicken is pierced. Serve garnished with more lemon and rosemary.

 

With Nyarai Viognier ….

Cedar Planked Salmon à la Cathy

From Savvy Sommelier Cathy Law’s Kitchen
Serves 4 to 6 (depending on size of filet)

Ingredients

1 fresh fillet of salmon
2 tbsp. fresh ginger chopped
Enough ginger infused peach or apricot jam to spread evenly over the salmon
Cracked pepper and salt fish to taste

Method

Submerge your cedar plank in water with a little of the Nyarai Viognier (if you dare! Alternatively, use another white wine). Let the plank soak for about 2 hours. The longer the plank soaks the better as there will be less burning of the wood.

Heat your BBQ or Smoker to medium high.

Place the salmon on the plank skin side down. Set the plank on the pre heated grill and close the lid.

Grill salmon for 10 to 20 minutes until it starts to flake easily. Carefully remove the plank from the grill.

Serve with your choice of accompaniments and a luscious glass of Nyarai Viognier.

 

With Nyarai Veritas Reserve …

Mushrooms Stuffed with Parmesan Cheese and Almonds

The Wine and Food Lovers Diet Cookbook by Dr. Phillip Tirman, M.D

Ingredients

1/3 cup almonds finely chopped
1 ½ teaspoon olive oil plus more for brushing
¼ cup chopped yellow onions
1 egg
½ cup freshly grated parmesan Cheese
1 Tablespoon Dijon mustard
½ teaspoon freshly grated nutmeg
Kosher salt
Freshly ground pepper
8 large button or cremini mushrooms (about ½ pound total ), stems removed

Method

Preheat oven to 350F

Lightly oil a baking sheet. In a small dry skillet over medium heat, toast the almonds, stirring constantly, until they just begin to turn light brown, about 3 minutes. Immediately pour them into a small bowl to allow to cool.

Chop the almonds finely and set aside.

In a skillet over medium high heat, warm the oil until it simmers. Add the onion and cook, stirring constantly, until softened and slightly brown around the edges, about 5 minutes. Remove to a bowl. Stir in the almonds, eggs, Parmesan, mustard, and nutmeg until well combined. Season to taste with salt and pepper.

Brush the mushroom caps all over with oil. Spoon the cheese mixture into the caps, dividing evenly. Arrange the stuffed mushrooms stuffed side up, on the prepared sheet. Bake until the filling is lightly browned and the mushrooms are tender, about 20 minutes. Serve warm.

Enjoy these mushroom delights with a brilliant glass on Nyarai Cellars Veritas.

 

Have some Veritas in your glass left to enjoy with chocolate?

Good dark chocolate (from Belgium especially) is a perfect pairing with this fruit driven red blend. Also, play with this pairing with a chocolate infused with chilli or a cherry truffle filling  – a unique pairing experience!

 

Enjoy your Savvy Selections!

 

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