Posts Tagged ‘Rosewood Estates Winery & Meadery’

They’re bee-zy at Rosewood Estates Winery & Meadery

Posted by Debbie

Monday, February 9th, 2015
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Savvy Selections wine of the month club 
Featuring Rosewood Estates Winery & Meadery

– February 2015 –

 

One of the best parts of my job is watching wine, craft beer & cheese companies grow.  Since starting Savvy Company 13 years ago, (we were known as The Savvy Grapes back then) I have met many interesting people in ‘the biz’.  Mark my words, that there is no one who can talk as fast as Krystina Roman of Rosewood Estates Winery & Meadery!  I can tell you that openly because another ‘best parts of my job’ is that many of the amazing people I meet often become friends.  Krystina is definitely one of them.

Rosewood has been a winery ‘to watch’ ever since I discovered them.  This marks our third Savvy Selections feature of this family business located along the Beamsville Bench (aka Niagara Escarpment).   With each feature, the quality of their wines evolved, while their portfolio expanded, won impressive awards…and this holds true with their mead wines (made with honey) too.

In your Savvy Selections, you will find:

rew_logoSelect Sémillon VQA 2013A dry white wine. Refreshing & crisp, it reminds you that summer will soon be back!

Origin Cabernet Franc VQA 2012 From their premium wine series, this shows that Ontario can make big red wines.

Lock, Stock & Barrel VQA 2012Man, we are good! When the winery team ‘happened’ to find a bunch of cases of this top selling wine, without hesitation, I allocated them to us! We can’t wait for you to try this red blend of 5 different grape varieties – Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot & Malbec.

Intrigued about Mead?

rosewood honey jarKrystina’s grandfather was a beekeeper and her father followed in his footsteps.  “It was a natural fit to extend our experience of winemaking into mead”, explains Krystina.  And is has proven to be a success, “Though, I wish that I had more bees!”

Flip through these pages to learn more about Rosewood wines, how meads is made, our Savvy Sommelier tasting notes & recipes we have paired for each wine.  Also you will find my interview with Krystina about her family business…ok, it was less formal than an interview and more like friends chatting while running a business/ driving to a wine tasting/ proofing labels….I was in the office and Krystina was on the go! That is how she rolls – you’ll see what I mean when you meet her at the winery or the next Savvy Event.

You won’t find these Rosewood wines & meads at the LCBO

Rosewood is a boutique winery & makes small lots (winespeak: limited inventory) of these particular wines.  None of them are at the LCBO. If you would like additional bottles of your new favourite Rosewood wine, call me on 613-SAVVYCO (728-8926) or send an email to debbie@savvycompany.ca to arrange an additional delivery. Savvy Selections is all about introducing you to wonderful Ontario wines!

Cheers!

-Debbie & Savvy Team

 

Introducing…
Rosewood Estates Winery & Meadery

Presented by Sommelier Debbie Trenholm

 

“My parents were workaholics & when they took a break for a quick getaway, they’d go to Niagara.  And in the summer, we’d head on a 2 week family vacation to wine regions in France,” shared Krystina. “It was on these trips that all of us caught the wine bug!”

Rosewood familyWhile Krystina (left in photo), her brother William (right) and parents – Renata & Eugene Roman (centre) still travel together to wine regions, the family put the idea into motion by buying 40 acres along the Beamsville Bench (aka Niagara Escarpment) in 2000 and opened Rosewood Estates in 2008. Mark my word, in seven short years, this winery has grown immensely!

We’ve featured Rosewood in Savvy Selections in 2010 & 2013. Over this time their wines have gone from great to incredible.  “Our family is non-stop about wine!” exclaims Krystina.  Now seriously…is that bad thing?

A perfect food & wine match

rosewood ross wise winemakerIn the past 2 years, Ross Wise has been part of that growth as consulting winemaker.  Now he won’t leave!  Hailed from New Zealand where he was studying to become a chef at the time, Ross was intrigued with the rapidly growing wine industry around him in New Zealand.  He took a left hand turn from his culinary studies to enrol in Winemaking & Viticulture in Hawkes Bay. After extensive work in local vineyards & cellars, he took the opportunity to come north to Niagara where he worked in the vineyards at Flat Rock Cellars (about 15 minutes away from Rosewood).  A three month job soon became 6 years including winemaking at Good Earth Wine & Food (in Niagara), Keint-He Winery (in Prince Edward County) and Rosewood.  “He is quite the kiwi…and he won’t leave!” remarked Krystina in a friendly notion.

At Rosewood, Ross & William are always experimenting in the vineyard & in the cellar.  The Lock, Stock & Barrel wine that is in your Savvy Selections is one of their creations.   “We’ll only make it once and when it’s gone, those who have a bottle in their cellar will be very happy”, explains Krystina.

Cheese & Wine – naturally at Rosewood

“I have never met anyone crazier about cheese than Ross”, stated Krystina.  Well, we know one that could rival that statement…our Savvy Cheese Sommelier Vanessa Simmons!  Ross is often searching to make wines that would enhance cheese – either made locally or that he has whipped up in his kitchen.  And mead is a natural complement to cheese too – it’s any wonder that being the winemaker at Rosewood is a perfect match for Ross!

Everyone is family

You will see familiar faces when you visit the winery as “Everyone in our crew is family.  We treat them like family & they don’t leave!”, says Krystina with her signature laugh.  They are a crew of 8 people (4 of them are the Roman family), Ross from New Zealand & Sonia from Italy (who I met when I worked at her husband’s winery in Tuscany – another story!) along with Gabi and Adam who are from nearby.

A very bee-zy place

Rosewood is always a ‘must visit’ when I head to Niagara.  In fact, a whole day can be spent on Mountainview Road with 8 wineries spotted on both sides of the street as you drive up to the top of the bench.

Visit Rosewood during the summer & as you may expect, there are roses everywhere. The estate has a peaceful vista of vines hugging the gentle slopes with Lake Ontario on the horizon.  When you open the grand doors of the tasting room, it is always a beehive of activity!  There are wine lovers at the tasting bar discovering mead for the first time, regulars dropping in to stock up on their favorite honey & wines.  French, German, Italian along with English being spoken to make everyone feel like family.  If you haven’t been yet, make it a stop on your next trip to see what I mean!

This sums it up…

Rosewood's Krystina's wineWhen you live & breathe wine & you’re in business with your family, you may think you know everything that is going on.

Case in point…Krystina was stumped when William gave her this bottle a few days ago.  Thrilled & eager to share, she posted this gift on Facebook.  I think it sums the energy & people at Rosewood.  “This is what a family business is all about…My brother made a wine for me from vines planted in 1986. Crazy special. He got the entire team to hide it from me for 1.5 years. What a guy. What a crew. #BestTeamEver!”

 

Mead Fact Sheet

Courtesy of Rosewood Estates website

What Is Mead?  

rew_honeybee(1)Made from the fermentation of honey and water, mead (or honey wine) is the earliest known form of consumable alcohol. Its first appearance as a beverage was approximately 10,000 years ago. Mead has deep historical roots, and it was the drink of choice for many ancient civilizations.

In ancient Greece, Hippocrates used mead as a tonic, while the Vikings believed that honey and mead were a gift from the heavens (Valhalla) and possessed magical properties. In Celtic traditions, a wedding wasn’t complete without a mead toast to the young couple, wishing them a sweet marriage. It has even been said that the term honeymoon comes from a tradition where-in the newly married couple would drink mead for a full lunar (moon) cycle, to ensure a long marriage with fertility, health, and success.

Rosewood meads are hand-created from all natural ingredients, showcasing the lush bounty of Ontario. We incorporate our own Niagara Bench honey, Ontario grapes and other local flavours. Honey is a remarkable product which contains a complex mixture of sugars, enzymes, proteins, organic compounds and trace minerals. These compounds give honey its distinctive flavour and aromas, which, when fermented, creates sensational wines with incredible character. Meads are produced in several different styles including some traditional Celtic meads, sweeter ones, and a few which we age for 24-36 months in French Oak barrels.

Innovation is at the heart of our mead making process, and we strive to produce inspired meads with a twist. Our mead’s are inspired by both classic and modern interpretations of this once popular, but almost forgotten drink of the past.

Quick facts & tips about Rosewood Meads:

Rosewood bee hiveMeads vary from dry to sweet.

We produce a wide range of meads including pyments, melomels and barrel aged meads.

Alcohol ranges between 12% to 16.5%.

Some meads are aged in seasoned premium French Oak barrels.

Meads are best served chilled.

Meads are versatile and pair easily with cheeses, desserts, savoury and spicy cuisine. They can also be powerful and interesting mixers in cocktails.

With great aging potential, many of the meads can be enjoyed now or cellared for years.

 

~ SAVVY SOMMELIER TASTING NOTES ~

 

Rosewood Select Sémillon VQA 2013, $18.00

A grape rarely grown in Ontario, the family discovered this variety during a family vacation in Bordeaux, France…and they fell in love & wanted to make Sémillon at their winery!

Savvy Sommelier Tasting Notes: One sip & you’ll be reminded of hot summer days.  Refreshing, crisp, zippy & dry, this white wine has a great balance of acidity & flavours.  Aromas & tastes of crunchy green apple, just ripe pear or white peach, along with an appealing floral notes (daisy perhaps…it’s been a few months since I have smelled them!)

Suggested Food Pairings: “This says seafood all over it”, explains Kyrstina.  “I’d make ceviche.”   On the following pages, we offer an easy ceviche recipe. If fish does not suit your fancy, a simple vegetable dish like pasta primavera would be great.

Cellaring: Why wait?  Chill & serve now.  Aged Sémillon wines are growing in popularity in France.  The crispness of the acidity will mellow to more toasty characteristics over several (8-10) years.  The colour will change too into a golden colour perhaps with an orange hue.

 

Origins Cabernet Franc VQA 2012, $26.00

What is the origin of Rosewood’s Origins you ask?  It is the reserve series of wines that are unique to Rosewood.  “We make the wines as natural as possible,” explains Krystina. “We take every effort to respect the grapes & let the variety show through.”

Savvy Sommelier Tasting Notes: We are certain that you will be impressed with the depth & concentration of the dark colour of this wine.  It shows that Ontario continues to be an ideal location to grow Cabernet Franc grapes that will make big bold wines.  With each sip you’ll find red fruits (think raspberry & cherry) along with dried black fruit (figs & dates).  In the finish, there’s a pleasant fireside smokiness that makes this wine super rich.

Suggested Food Pairings: This is a well-balanced wine with tannins that become less prominent as you enjoy with grilled meat.  Krystina’s pick – Meatballs, Osso Bucco or Lamb Shanks “I’m the Queen of Lamb Shanks!”  Her recipe was so rudimentary (a bottle of wine, lamb, onions, tomato paste & root vegetables all into a crock pot for hours ), that I found detailed one for you to try below.

Cellaring: This wine was made to cellar.  You will note that the back label has all of the technical details about the wine that you possibly need & learn from!

Lock, Stock & Barrel VQA 2012, $34.00

Membership has its benefits!  This wine is sold out, however magically, you have a bottle in your hands…make that THE last bottle!  This experimental blend of 32% Merlot, 28% Cabernet Sauvignon, 22% Cabernet Franc, 11% Petit Verdot & a splash of Malbec (about 9%) is a unique wine for Rosewood.  Never been made before & never will be the same again!

Savvy Sommelier Tasting Notes: Krystina explains, “separately, the grapes don’t do much on their own, but when blended together, the wine is incredible.” BIG BIG BIG red wine loaded with layers of everything black – black fruit (black berries, black cherries, black figs & dates), dark chocolate, even espresso.  With grape varieties like these, there are tannins, but as you will find, they are delicious, luscious & silky.  Can’t you tell that our Savvy Sommeliers love this wine?!?!

Suggested Food pairings: Fire up the BBQ – enough said! 

Cellaring: Believe it or not, this wine is delicious now.  It will continue to get even better if you have the will power to wait.  Has the cellaring power of 5-15 years.  You read that right!

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Rosewood Select Sémillon…

Cartagena Ceviche

Taste & Travel Magazine – January 2015 issue
Since this dish does not involve any cooking, use the freshest seafood you can find at your local fish monger.

Ingredients

½ lb shrimp, shelled & deveined
½ lb calamari, cleaned & cut into bit size pieces
1 lb white fish, cut into bite-sized chunks
2 cups freshly squeezed lime juice
½ cup freshly squeezed orange juice small red onion, thinly sliced
1 hot green chile pepper, chopped (optional)
½ cup red bell pepper, diced
1 tsp salt (or amount to taste)
½ cup freshly chopped cilantro
saltine crackers

Method

Wash the seafood in cold water, drain and place in bowl. Add the salt and 1 cup of the lime juice.  Cover and refrigerate for 4 hours.

Drain the fish, discarding the lime juice. Add the onion, chile, red pepper, cilantro, orange juice and remaining lime juice. Season with more salt if needed

Serve in small bowls or martini glasses with saltine crackers.

rew_winery-pond

 

With Origins Cabernet Franc…

Braised Lamb Shanks

from Chef Michael Smith’s Cookbook – 100 of my Favorite Easy Recipes 

Ingredients

2 or 3 Tbsp olive oil
4 large lamb shanks
2 onions, diced
3 garlic cloves, thinly sliced bay leaves
2 large sprigs of fresh rosemary
1 can (5.5 oz) tomato paste
1 bottle of Amarone (seriously though… drink the Amarone & cook with a big flavourful red wine – Zinfandel, Shiraz or Merlot)
salt and pepper to taste
½ cup chopped fresh parsley

Method

Preheat the oven to 300F

Splash the olive oil into a Dutch oven & heat over medium-high heat. Add the shanks in the pan and brown thoroughly – turning once or twice until all of the sides are golden brown & caramelized.   Transfer to a plate.

Into the large pot used for the Dutch oven, add onions, carrots and garlic. Sauté until soften and lightly browned (about 10 minutes).  Toss in the bay leaves & rosemary.  Spoon in the tomato paste and pour in the wine. Stir everything together, nestle the lamb shanks into the rich sauce.  Bring liquid to a boil, then cover tightly and transfer into your oven.  Braise until the meat is tender (about 90 mins)

Carefully transfer the shanks to a platter. Cover them with foil and keep warm them warm in the oven while you finish the sauce.

Place the pot over medium-high heat and boil until the braising broth reduces to a sauce-like consistency (about 5 minutes). Stir the parsley. Pour over the sauce over the lamb shanks.

rosewood in winter

With Lock, Stock & Barrel…

Hanger Steaks with Worcestershire Marinade

from Friday Night Dinner Cookbook, by Bonnie Stern

Excerpt from cookbook:

I discovered hanger steak when I went to Las Vegas to speak at a conference. I didn’t like Las Vegas that much, but I loved the hanger steak at L’Atelier, Joel Robuchon’s “downscale” restaurant. (When I was there, there were two Joel Robuchon restaurants in Las Vegas. One was expensive – the one I went to – and the other was really expensive.)

Hanger steak is a favorite of butchers. Traditionally it’s the cut they got to take home because it was considered too ordinary for customers. But like flank steak, flat-iron steak, skirt steak and tri-tip, it is really tender and delicious if cooked rare and thinly sliced, and it is becoming very popular.

This marinade is my version of one from Cumbrae Butchers in Toronto. Be sure to ask your butcher to split the steak and remove the “seam.” (You will have two pieces from hanger steak – one larger and one smaller.) If you can’t find hanger steak, use flank steak, or even a sirloin will work brilliantly

Ingredients

1 Tbsp paprika
1 tsp kosher salt
1 tsp pepper
3 cloves garlic, minced
¼ cup Worcestershire sauce
¼ cup extra-virgin olive oil
2 lb. hanger steak

Method

In a small bowl, combine paprika, salt, pepper, garlic, Worcestershire and oil. Rub into steak. Marinate in refrigerator until ready to cook.

Grill thicker part of steak for about 5 minutes per side and thinner part for 3 minutes per side, or until a meat thermometer registers 125 to 130°F (52 to 54°C) for medium-rare. You can also sear the steak in a lightly oiled hot, heavy pan for 1 to 2 minutes per side. Finish cooking in a 425°F (220°C) oven for 7 to 10 minutes, or until medium-rare.

Let steak rest for a few minutes before carving thinly on the diagonal.

 

Bon Appetite & Enjoy your Savvy Selections!

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Celebrate Red & White! Get your shopping list ready…

Posted by Amanda

Friday, July 11th, 2014
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O Canada! Prepare to be amazed. We’re putting the final touches on Celebrate Red & White!  An All-Canadian Night Taste & Buy event that will take place on Wednesday July 16.  A record number of wine lovers from the nations capital will be treated to wines from coast to coast as they nibble made in Canada gourmet goodies too. (more…)

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Beekeepers & Winemakers create a sweet deal

Posted by Eva

Tuesday, July 31st, 2012
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Renata and Eugene Roman purchased 40 acres of land in 2000, which is now home of Rosewood Estates Winery and Meadery. Their goal was to start a small-batch artisanal winery and meadery.  Winemaker Natalie Spytkowsky tells it, wines and meads are all about “small and natural”. This philosophy is what allows selective hand harvesting of grape clusters, extensive sorting of grapes to get the best of crop and whole cluster pressing of grapes in gentle cycles. There is no crushing. Grape clusters go straight to the tank and are allowed to settle in cold temperatures. As much as is possible, Natalie naturally ferments the red varietals rather than introducing commercial yeasts. She explains that it takes more time to complete the winemaking process, but in six or seven months after fermentation, it is her opinion that “the wine opens up better and shows more richness and complexity”. Of course this winemaking approach takes passion, patience and commitment.

The meadery side of Rosewood takes on the same philosophical and practical approach. A second generation beekeeper, Eugene realized a longtime dream by teaming up with Natalie to produce mead (honey wine). Mead is made by fermenting honey and water. There are three apiaries attended by the Rosewood team that are positioned throughout the Beamsville Bench. As you might expect, the bees are busy travelling throughout the region.  Natalie explains that one bee will visit one million flowers to produce one pound of honey. It may fly a distance as far as 4 times around the world collecting the raw materials for honey. Just think of all the choices it has in the Niagarawine and fruit region?

When we featured Rosewood in our Savvy Selections wine of the month club, we sampled 3 of Rosewood’s meads & were blown away by the Ambrosia Grand Reserve 2006Savvy Sommelier Wayne Walker sums it up: “Ambrosia was like nothing I have ever tasted before – an incredibly delicious, smooth & unique wine.”

Cheers & Enjoy!

Rosewood Ambrosia Mead 2006

$36 for 375mL bottle – makes a unique gift too!

Savvy Sommelier Tasting Notes: Full bodied, rich & warm is the best way to begin to describe this unique wine. Straw yellow in colour, the aroma & taste of fresh ripe stone fruits (think nectarine, peach) orange marmalade, sweet spices, white flowers & clover. A honeyed texture with a long pleasant finish that lingers on the tongue with one of the sweetest wood flavours that you will ever experienced.  There is no other taste quite like it!

Food pairing suggestions: If you have a sweet tooth, you will enjoy this mead with aged cheeses, pates, foie gras & fruit or nut based desserts.  On the sweetness level it is a 10 – compared to icewine that is usually in the 30’s

 

Want to buy this wine?  We can arrange for it to be delivered!

Rosewood Estate Winery & Meadery has been a feature winery in our Savvy Selections wine of the month club. Like this wine? Subscribe & it’ll be delivered to your home or office!

 

What Is Mead?  

Courtesy of Rosewood Estates website

Mead (also known as honey wine) is made from the fermentation of honey and water. Honey is flower nectar collected by domesticated honeybees (apis mellifera). Honey is a remarkable product which contains a complex mixture of sugars, enzymes, proteins, organic compounds and trace minerals. These compounds give honey its distinctive flavor and aromas. These carry over into mead production and lend a distinctive flavor to the finished mead.

Mead was the first fermented beverage enjoyed by modern mankind. Mead first showed up as a beverage almost 10,000 years ago. It is a deep part of human history and a link to our forefathers. In ancientGreece, Hippocrates used mead as a tonic. Vikings believed that honey and mead had magical properties and were a gift from the heavens (Valhalla). In Celtic tradition, no wedding was complete without a mead toast to the young couple…FOR A SWEET MARRIAGE. It has been claimed that the word honeymoon comes from a tradition where a newly married couple drank mead for a full moon to ensure a long life and a happy marriage. We find it an intriguing and historical product which links us to human history.

Honey – Nature’s Original Sweetner 

At Rosewood, we produce and sell natural un-pasteurized honey on the Estate. Our busy bees Apis mellifera – fly the Beamsville Bench andTwentyValley to gather nectar from the flowers to produce sweet golden honey for your enjoyment.  Honey is known to provide us with many health benefits and provides instant fast burning energy. Honey can be used extensively in cooking from making smoothies to honey baked hams.

 

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Stock up on Ontario wines – FREE Shipping

Posted by Debbie

Monday, December 13th, 2010
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Stock up on Ontario wines for the holidays!
Complementary shipping offer

 

During the month of December, the following wineries are offering FREE SHIPPING when you order a case of 12 bottles directly from Savvy Company.  This way you will to be sure to have wine on hand for holiday entertaining and last minute gift-giving.

To order, simply call 613.SAVVYCO (613.728.8926) or email cheers@savvycompany.ca

These are featured wineries from our Savvy Selections wine of the month club.  To make it easy for you to decide which wines to include in your order, the team of Savvy Sommeliers offers our picks – all have our ‘Savvy Selections’ stamp of approval affixed to each bottle. These hard to find wines are not currently available at the LCBO.

NOTES:
– Orders can only be shipped to a home or office address located in Ontario.
– By Ontario law, the delivery must be signed for by someone over the age of 19. 
– Shipping will take up to 3 business days.  The wines will be delivered by courier or Canada Post  – whichever service is most convenient for you.

Black Prince Winery – Prince Edward County
RED: Black Prince Cabernet Franc Reserve VQA 2007 $15.75/bottle
Case of 12 bottles $189

Cattail Creek Family Estate Winery  – Niagara on the Lake
WHITE: Chardonnay Musque VQA 2009 $17/bottle
RED: Merlot VQA 2008 $18
RED: Cabernet-Merlot VQA 2006 $18
Mixed case (4 bottles of each of these wines): $212

Huff Estates Winery – Prince Edward County
**Complementary shipping on 6 or more bottles
SPARKLING: Vidalescco 2009 (dry sparkling wine) $19.95/bottle
WHITE: South Bay Vineyards Chardonnay VQA $29.95
RED: Stuntman Stu Red Line Merlot VQA 2008 $19.95 ($2 of every bottles is donated to the Sens Foundation supporting children’s programs in Eastern Ontario)
DESSERT: First Frost 2008 (light sweet wine) $19.95
Mixed case (3 bottles of each of these wines): $269.40

 

Lailey Vineyard – Niagara on the Lake
**Complementary shipping on 6 or more bottles
WHITE: Riesling VQA 2009 $18/bottle
RED: Cabernet-Merlot VQA 2006 $20
RED: Pinot Noir VQA 2007  $25
RED: Impromptu VQA 2007 $45
Mixed case (3 bottles of each of these wines): $324

Niagara Teaching College – Niagara
WHITE: Unoaked Chardonnay VQA 2009, $14.95
RED: Cabernet Sauvignon VQA 2006, $15.95
RED: Cabernet Sauvignon VQA 2007, $18.95
RED: Meritage VQA 2005 $32.95
Mixed case (3 bottles of each of these wines): $248.40

Rosehall Run Vineyards – Prince Edward County
WHITE: Riesling VQA 2008 $17.95/bottle
RED: Pinot Noir Cuvée County VQA 2008 $21.95
RED: Cabernet Franc Cold Creek VQA 2007 $29.95
Mixed case (4 bottles of each of these wines) $279.40

Rosewood Estate Winery & Meadery – Beamsville Bench (Niagara region)
WHITE: Gewurztraminer VQA 2008 $18/bottle
WHITE: Reserve Chardonnay VQA 2008 $25
RED: Pinot Noir VQA 2008 $18
SPECIALTY: Ambrosia Mead 2006 $36 (mead is a lightly sweet wine made with local honey – a specialty at Rosewood)
Mixed case (3 bottles of each of these wines) $291

Tawse Winery – Beamsville Bench (Niagara region)
SPECIAL ICEWINE GIFT PACK: $99
The following wines are beautifully p
ackaged in a wooden box  – each bottle is 200mL.
Cabernets Ice Wine VQA 2008
Gewurztraminer Ice Wine VQA 2008
Riesling Ice Wine VQA 2009

SPECIAL HOLIDAY ASSORTMENT: $164.90
WHITE: Robyn’s Block Chardonnay VQA 2008
WHITE: Riesling VQA 2009
WHITE: Quarry Road Vineyard Gewurztraminer VQA 2009
ROSE: Sketches of Niagara Rose VQA 2009
RED: Grower’s Blend Pinot Noir VQA 2009
RED: Laundry Vineyard Cabernet Franc VQA 2008

 

To order any combination of these wines per winery, call our Savvy Sommeliers on
613.SAVVYCO (613.728.8926) or email us – anytime!

 

 

  

 

 

 

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Wine made with honey? Only at Rosewood…

Posted by Wayne

Monday, August 16th, 2010
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Savvy Selections wine of the month club
features Rosewood Estates Winery & Meadery
Canada’s wineries delivered to your doorstep
 

 

 

 

 

We all know that wine is made with grapes, sometimes other fruits, yet did you know that wine can be made with honey too? This month’s featured winery Rosewood Estates Winery & Meadery located on the Beamsville Bench (Niagara Escarpment) wowed our Sommelier tasting panel with outstanding wines and meads (wines made with honey).  Savvy Sommelier Wayne Walker was eager to interview Rosewood’s winemaker Natalie Spytkowsky.  After they chatted on the phone for what seemed like an hour, Wayne quickly called me to share his new knowledge about mead. The first words out of his mouth was “Wow, Natalie is a really cool person”. It is fascinating people like Natalie who we like to introduce you to with your Savvy Selections each month and they look forward to meeting you when you visit their winery.

 

Natalie has been a long time friend of Savvy Company since she was one of the first winemakers we featured in a winemaker’s dinner event in 2005. At the time she was the winemaker at Angel’s Gate Winery making impressive aromatic white wines (Angel’s Gate was a Savvy Selections featured winery in January 2006). A few years later, she hopped the fence (literally – Rosewood is right next door to Angel’s Gate) to help professional beekeepers, Renata and Eugene Roman, build Rosewood Estates into a winery and a meadery.

 

In the attached Savvy eZine, Wayne gives you a Mead 101 (see page 8) as well as an interview with Natalie about her approach of making wine as naturally as possible – natural yeast is one of her secret ‘ingredients’.

 

In your Savvy Selections, you will find these delicious wines that WOWed the Savvy Selections tasting panel:

– Rosewood Gewürztraminer VQA 2008

– Rosewood Chardonnay Reserve VQA 2008

– Rosewood Pinot Noir VQA 2008

OPTIONAL: Ambrosia Grand Reserve Mead 2006

 

Enjoy honey? 

Rosewood’s honey is delicious and whenever I am in Niagara, I make a point to visit Rosewood to stock up on wine, mead & jars of their honey. If you would like to try their honey too, just let me know and I will arrange to have it…delivered!

 

You rarely find Rosewood wines at the LCBO

There is a cult like following of Rosewood’s wines and with their limited supply of 5000 cases, their wines sell out fast.  When you have a Rosewood favorite and you would like additional bottles, simply call on me to arrange a special delivery for you. Likewise if after reading all about Rosewood’s meads you would like to try them – Wayne HIGHLY recommends Ambrosia (see page 4), “It’s like nothing I have ever tasted before”, call on me to arrange a special delivery for you.

  

Cheers & Enjoy the rest of your summer!

– Debbie & the Savvy Team


 

 

 

 

 

Rosewood Estates Winery & Meadery

Presented by Sommelier Wayne Walker


 

Beekeepers & Winemakers Create a Sweet Deal
“Renata and Eugene Roman purchased 40 acres of land in 2000, which is now home of Rosewood Estates Winery and Meadery. Their goal was to start a small-batch artisanal winery and meadery. This property is located on prime Beamsville Bench terroir. At Rosewood, 15 acres makes up the planted vineyard; approximately 2 acres is for the apiary and the rest is part of the beautiful forested area of the Niagara Escarpment.”

 

This is how Rosewood Estates identifies itself – a   small-batch winery and meadery. As Winemaker, Natalie Spytkowsky tells it, wines and meads are all about “small and natural”. This philosophy is what allows selective hand harvesting of grape clusters, extensive sorting of grapes to get the best of crop and whole cluster pressing of grapes in gentle cycles. There is no crushing. Grape clusters go straight to the tank and are allowed to settle in cold temperatures. As much as is possible, Natalie naturally ferments the red varietals (winespeak: juice of single grape varieties) rather than introducing commercial yeasts. She explains that it takes more time to complete the winemaking process, but in six or seven months after fermentation, it is her opinion that “the wine opens up better and shows more richness and complexity”. Of course this winemaking approach takes passion, patience and commitment.

 

Small tanks (5,000 litres) and production around 5,000 cases allows for more care and more exacting monitoring of processes. The Chardonnay Reserve for example that is one of this month’s selections is part of a 4 barrel production. A great example of the Rosewood philosophy in motion!  (Rosewood Gewürztraminer, also a selection this month, just won a Gold Medal at the 2008 Cuvée Competition – considered as the Academy Awards of Ontario wines.

 

The meadery side of Rosewood takes on the same philosophical and practical approach. A second generation beekeeper, Eugene Roman realized a teenage dream by teaming up with Natalie to produce mead (honey wine). Mead is made by fermenting honey and water. There are three apiaries attended by the Romans that are positioned throughout the Beamsville Bench. As you might expect, the bees are busy travelling throughout the region.  Natalie explains to me that one bee will visit one million flowers to produce one pound of honey. It may fly a distance as far as 4 times around the world collecting the raw materials for honey. Just think of all the choices it has in the Niagara wine and fruit region?

 

Rosewood puts all its talents together when it makes meads like Mead Noir and Mead Blanc where the juices from grape varietals like Gewürztraminer and Pinot Noir are used instead of water with the honey. This is known as ‘pyment’ and it takes advantage of the properties of both the honey and the wine.

 

Savvy Selections is offering you what I consider is the ‘la crème de la crème’ this month by making Ambrosia (an ancient style mead) available on request. I hope you like it as much as the Savvy Selections tasting panel did.

Set on the natural clay loam of The Bench, Rosewood is on a wind protected site, good for the grapes and good for the bees. The Romans have just bought another parcel of land on 20 mile bench to expand its artisanal efforts.

 

As for the future?
Natalie says, “We are staying on track. We like where we are right now. Our size is fine. We have more control over our vineyard than larger operations and we grow 100% of our own grapes (and honey).

 

“None of our wines will be a clone of its former self. Everyone here is a piece of the puzzle that makes our wines and meads. For us this generates passion which in turn generates creativity”,explains Natalie. “The spirit of Rosewood is ‘Passion Grows Here!’”

 

And I think that passion is palpable and drinkable!

 

Here’s to Rosewood’s wines & meads.
Enjoy your Savvy Selections!

 

 

~ Savvy Sommelier Tasting Notes ~

 


Rosewood Gewürztraminer VQA 2008, $18.00

The grapes for this wine were harvested from the Wismer vineyard near Balls Falls in Vineland. A state of the art Euroselect Destemmer equipment which destems with less vibration and trauma was used on the hand-harvested crop. Gently pressed then fermented in stainless steel tanks, the juice is soaked with the skins for 48 hours to extract colour, flavor and aromatics.

 

Savvy Sommelier Tasting Notes:  This wine establishes itself as very aromatic with very pleasant experiences of lychee, tropical fruit and rose dust. The aromas transfer to the same strong flavours on the tongue with the addition of stone fruits and sweet spice. All this is delivered in a honeyed texture characterized by subtle sweetness and balance. The long finish accentuates the power of this wine’s profile.

 

Suggested Food Pairing: This wine has the answer to some very difficult pairing problems! Hot dishes like Pad Thai and Indian curry – are spicy & have exotic ingredients that are best with a wine with low acidity and good fruit structure. This Gewürztraminer is perfect for exactly that reason! Moving away from spicy foods to cheeses – you may already experienced the difficulty of matching hard and soft cheeses with a single wine. Because of its texture and fruit profile, this Gewürztraminer easily handles with the hard and soft cheese matching issue: soft Boursin from France, the exotic hard Garrotxa from Spain or Wensleydale from England are all a perfect companion with a glass of this wine. Various ages of good old Canadian Cheddar shine! Fruit glazed ham and stuffed pork chop with bacon and Gouda are dynamite.

 

Cellaring: Drink now at 8C to 12C. Short term cellaring 12 to 18 months is possible, but you don’t want to loose the aromas or fruit flavours that will be compromised if you cellar this wine too long.

 

Rosewood Reserve Chardonnay VQA 2008, $25.00

The grapes for this wine were hand harvested and hand sorted in the winery – a lot of fingerprints involved in making this wine. An interesting note on the processing of these grapes is that they are picked and sorted and pressed in clusters. Battonage (winespeak: regular stirring in the tanks) is done to keep the yeast in suspension and add to the luxurious mouth feel and texture of the wine.

 

This is a special treat for our subscribers as only 4 barrels were produced of this wine.

Don’t wait too long to contact us if you want more.

 

Savvy Sommelier Tasting Notes:  Elegant and sophisticated, this wine is both refreshing and creamy. It has all the characteristics of a modern-day Chardonnay with its yellow pear, ripe pineapple aromas with a long creamy finish that belies the French oak aging by offering up vanilla, nutmeg and coconut for barrel flavours instead of more woody offerings. The combination of fruit and texture makes it the perfect choice for white wine drinkers who need a choice for more full-bodied foods like steak or blackened dishes.  

 

Suggested Food Pairing: The freshness in this wine makes it a great wine to have with fish and pastry. Fish pies and fish cakes would be outstanding. Shellfish in white sauce or poached salmon along with chicken, pork or pasta in a creamy sauce would also match well. Cheese-based salads like Caesar or chicken salads with stone fruits or tropical flavours will explode in your mouth with this wine.

 

Cellaring: Could be cellared for 3 to 4 years, but it really begs to be enjoyed now at about 15C.


Rosewood Pinot Noir VQA 2008 $18.00

Another crop hand-harvested from the Wismer Vineyard, the grape clusters were lightly pressed after 4 days of cold maceration where the juices were naturally released from their own weight. To finish this process, a very light pressing was done, followed by 10 months of aging in French oak barrels.

Savvy Sommelier Tasting Notes:  This wine was released just in time to be featured in Savvy Selections.  As Wayne stated during the Savvy Selections tasting panel, “This wine has almost everything anyone could want in a Pinot Noir.” It is delivered with finesse and femininity. Sweet cherries, ripe strawberries, spice, mocha and freshly picked morels are on the nose and the palate. These experiences are completed by a soft, sweet wood and red fruit finish transported on a light to medium body. Good acidity and soft tannins complement a very enjoyable wine.

 

Suggested Food Pairing: With its fruit and acidity, this wine would work well with creamy sauces and spicy seasonings. Leaner meats like veal, chicken, turkey or wild game bird would work well. Earthy flavours (truffles, wild mushrooms, mustards, coriander and horseradish), sweet spices (clove, cinnamon, nutmeg), sweet vegetables (beets, carrots, carmelized onions, bell peppers) and mild or creamy cheeses (Brie, Camembert, Havarti, Jack) as well as  natural stocks and sauces that include butter all work well with this wine. A medium rare rack of lamb rubbed with Rosemary is a great match!


Cellaring: Drink now or cellar for up to 5 years.

OPTIONAL WINE:  Rosewood Ambrosia Grand Reserve Mead 2006 $36.00 (375 mL)

Our Savvy Selections tasting panel sampled 3 of Rosewood’s meads and were blown away by Ambrosia.  Sommelier Wayne Walker sums it up: “Ambrosia was like nothing I have ever tasting before – an incredibly delicious smooth & unique wine.”

 

Savvy Sommelier Tasting Notes:  Full bodied, rich & warm is the best way to begin to describe this unique wine. Straw yellow in colour, aroma and tastes of fresh ripe stone fruits (think nectarine, peach) orange marmalade, sweet spices, white flowers and clover. A honeyed texture with a long pleasant finish that lingers on the tongue with one of the sweetest wood flavours that you will ever experience.  “There is no other taste quite like it”, states Wayne.

 

Suggested Food Pairing: If you have a sweet tooth, you will enjoy this mead with aged cheeses, patés, foie gras and fruit or nut based desserts.  On the sweetness level it is only a 10 – compared to icewine that is usually in the 30’s

 

Cellaring: Already aged 4 years – it will continue to last in the cellar, but don’t resist the temptation – enjoy it now.

 

 

 

 

 

 

 

 

 

 

~ Recipes to enjoy with your Savvy Selections~


    

Thai Red Lentil Curry
The kitchen of Loethe Khonmen (Wayne’s son-in-law)
Serves 4-6

 

Ingredients

2 cups red lentils

1 large onion, diced

1 Tbsp. vegetable oil

2 Tbsp curry paste

1 Tbsp curry powder

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1 tsp white sugar

1 tsp minced garlic

1 tsp ginger root, minced

1 (14 oz) can tomato puree

 

Method

Wash the lentils in cold water and place in a pot with water. Cover and simmer until lentils are tender. (add more water if needed)

 

In a large skillet or saucepan, caramelize the onions in vegetable oil.

 

Combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a mixing bowl. When onions are cooked, add mixture to onions and cook over high heat 1 to 2 minutes.

 

Stir in tomato puree and reduce heat allowing curry base to simmer until lentils are ready.              

 

Drain lentils when ready. Mix curry base into the lentils and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With Rosewood Estates Reserve Chardonnay….

 

 

 

 

 

 

 

 

 

 

 

Fish Pie
From Jamie’s Ministry of Food Cookbook, Jamie Oliver
Serves 4-6

 

Ingredients

Sea salt and freshly ground black pepper

4 lbs. potatoes

1 carrot

2 sticks celery

150g good cheddar

1 lemon

½ fresh red chili

4 sprigs fresh flat leaf parsley

300g salmon fillets

300g undyed haddock fillets, skin off, bones removed

125g king prawns, raw, peeled

Olive oil

Handful of good spinach, chopped

2 ripe tomatoes, quartered

 

Method

Preheat oven to 400F and bring a large pan of salted water to boil. Peel the potatoes and cut into 2 cm chunks.

 

Add potatoes to water and cook for about 12 minutes.

 

Into a baking dish or earthenware dish, coarse grate celery, carrot and cheddar. On fine side of grater, zest from the lemon, the chili and the parsley leaves and stocks.

 

Cut salmon and haddock into bite=sized chunks and place in tray with prawns. Add spinach and tomato. Mix well.

 

Drain potatoes, return to pan add good ‘lugs’ of olive oil and a pinch of salt and pepper. Mash until smooth then spread evenly over top of fish and grated vegetables. Place in preheated oven for 40 minutes or until crispy and golden on top. Serve piping hot.

 


 

With Rosewood Estates Pinot Noir…

Creamy Pasta with Turkey, Mushrooms and Old Cheddar

Recipe from the kitchen of Dairy Goodness

Serves 4

 

Ingredients

2 cloves garlic finely chopped

1 8oz package of mushrooms

1 tbsp butter

½ cup white wine or chicken broth

1/3 cup 35% whipping cream

¼ cup milk

2 cups diced cooked turkey

Salt and freshly ground pepper to taste

1/3 lb Aged Canadian Cheddar, shredded

4 cups cooked long pasta

½ cup sun-dried tomatoes, cut in strips

3 tbsp chopped fresh parsley

2 tbsp toasted pine nuts

 

 

Method

1.  In a large frying pan, melt butter over medium heat and cook garlic and mushrooms 3 to 4 minutes. Set pan aside at this point.  

2.  Deglaze pan by adding wine and bring to a boil. Add cream, milk, mushrooms, turkey, salt and pepper. Simmer for a few minutes without boiling.

 

3.  Set aside 1 oz of cheese for garnish. Add remaining cheese to pan and melt over medium heat, stirring well.

 

4.  Add cooked pasta, tomatoes, parsley and pine nuts. Stir well, heat through and serve immediately sprinkled with cheese. 

 

Cheers & Enjoy this month’s Savvy Selections!

 

 

 

More about Mead

Courtesy of Rosewood Estates website

 

What Is Mead?  

Mead (also known as Honey Wine) is made from the fermentation of honey and water. Honey is flower nectar collected by domesticated honeybees (apis mellifera). Honey is a remarkable product which contains a complex mixture of sugars, enzymes, proteins, organic compounds and trace minerals. These compounds give honey its distinctive flavor and aromas. These carry over into mead production and lend a distinctive flavor to the finished mead.  

 

Mead was the first fermented beverage enjoyed by modern mankind. Mead first showed up as a beverage almost 10,000 years ago. It is a deep part of human history and a link to our forefathers. In ancient Greece, Hippocrates used mead as a tonic. Vikings believed that honey and mead had magical properties and were a gift from the heavens (Valhalla). In Celtic tradition, no wedding was complete without a mead toast to the young couple…FOR A SWEET MARRIAGE. It has been claimed that the word honeymoon comes from a tradition where a newly married couple drank mead for a full moon to ensure a long life and a happy marriage. We find it an intriguing and historical product which links us to human history. 

 

Honey – Nature’s Original Sweetner 

At Rosewood, we produce and sell natural un-pasteurized honey on the Estate. Our busy bees Apis mellifera – fly the Beamsville Bench and Twenty Valley to gather nectar from the flowers to produce sweet golden honey for your enjoyment.  

 

Honey is known to provide us with many health benefits and provides instant fast burning energy. Honey can be used extensively in cooking from making smoothies to honey baked hams. 

 

 

 

 

 

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