Posts Tagged ‘Savvy Sommelier Tasting Notes’

Rosé Report: Casa-Dea Cabernet Franc Rosé 2016

Posted by Debbie

Tuesday, July 11th, 2017
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Care for a round of bocce? If you’re travelling to The County (aka Prince Edward County that is) this summer, stop by Casa-Dea Estates Winery and try your hand at Bocce – an Italian version of lawn bowling – on the pitch right beside Casa-Dea’s vineyards. The game is made even better with a chilled glass of Rosé playing along side with Casa-Dea’s cool winemaker Paul Battilana.  He has a competitive streak!

Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches, even a floral whiff that might remind you of the delicate flower of Lily of the Valley.  Top it all off with subtle hints of fresh herbs with a silky texture balanced out with measured acidity and a lengthy finish. Mama Mia – it is good!

 

Complete Wine Deets:

Casa-Dea Estates Winery Cabernet Franc Rosé VQA 2016

$18.95
Ontario Wine Region: Prince Edward County

Suggested Food Pairing: Try with yummy BBQ Pork Burgers – recipe below.

 

 

 

BBQ Pork Burgers

Serves 4
Recipe by David Leite -adapted from Gourmet- Gourmet Weekday
Photo credit:  Romulo Yanes

 

Ingredients

For the slaw:

1/4 cup store bought or homemade mayonnaise
1 tablespoon milk
1 1/2 teaspoons white wine vinegar
2 cups thinly sliced green cabbage
1/2 cup very finely shredded carrot
1 tablespoon thinly sliced chives or scallions
Salt and freshly ground black pepper

 

For the pork burgers:

1/2 cup your favourite store-bought or homemade BBQ sauce (tomato-based)
1/4 teaspoon cayenne
1/2 to 3/4 teaspoon salt, or to taste
1 tablespoon white wine vinegar
1 1/2 pounds ground pork
1/4 teaspoon freshly ground black pepper
Olive oil, for the grill rack
4 buns or Kaiser rolls or soft squishy breadstuff of some sort, split and toasted or grilled

 

Directions

Make the slaw:

In a bowl, whisk together the mayonnaise, milk, and vinegar until smooth. Toss in the cabbage, carrot, chives, and salt and pepper to taste and gently mix to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate for up to 8 hours.

 

Make the BBQed pork burgers:

Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.

In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar.

In a large bowl, gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons barbecue sauce mixture until combined. Do not over mix. Using your hands, gently form the mixture into 4 patties, each about 4 inches in diameter and 3/4 inch thick, being careful not to pack the pork too tightly.

Carefully slick the grill rack with oil, plop the burgers on top, and grill them, flipping the burgers every few minutes, just until cooked through and no trace of pink remains, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon remaining barbecue sauce mixture (or more if you like things mess), flip the burgers again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.

Assemble the BBQed pork burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab a lot of napkins.

Enjoy!

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A Vegan Winery?

Posted by David

Thursday, May 4th, 2017
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What’s in your wine? Many wine drinkers aren’t aware that wines commonly have additives like gelatin, eggs, or milk products added to them to adjust the flavours or help clarify the wine. Most of those additives come out of the wine again before bottling, but some people are still uncomfortable with the idea.

This month in Savvy Selections, we feature award-winning wines from Prince Edward County’s  Karlo Estates. Karlo produces a selection of delicious, food-friendly whites, rosés and reds, and they’re also the only “plant-based” winery in the world. We give you the vegan backstory on the following pages.

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find 3 of our Sommelier’s favourite Karlo Estates wines. 

2015 Niagara Peninsula Riesling Crisp and refreshing!
2015 Patio Reserve Rosé – Proving how flavourful rosé can be.
2013 Triumvirate – Food-friendly, with bracing acidity and wow! flavours.

 

Wines with style

Karlo takes full advantage of Prince Edward County’s unique terroir to make wines that are distinct and elegant. Our Savvy Sommeliers know you’ll love them as much as we do. Call on us at anytime you would like additional bottles of your favourite Karlo Estates wines – or other wineries we have featured in Savvy Selections.

Your Canadian Wine Hotline is 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca

 

Meet Sherry, Derek & the Karlo Team at Terroir – Wine Celebration in Picton on Saturday May 13 where all of Prince Edward County will be under one roof.  This all day event will be filled with delicious discoveries.  See you there!

Cheers,

Debbie & Savvy Team

 

 

Introducing…

Karlo Estates

Presented by Sommelier David Loan

When Sherry Martin Karlo (in photo) was in university, she noticed two things: she was broke, and she was putting on the dreaded ‘freshman fifteen’. “I started eating mostly vegetables and realized I was losing weight,” Sherry said. “Then I went to a slaughterhouse seminar at the Toronto Veg Food Fest and that convinced me to stick to a plant-based diet.”

 

New opportunities

At that same time, Sherry and her soon-to-be husband Richard Karlo founded Karlo Estates in Prince Edward County in 2005. They built the winery from scratch.

Richard had a passion for making wine and developed his talent and skills through twenty years of very successful home wine making, winning a spectacular number of awards along the way. “When I talked to Richard about diet from an environmental standpoint,” Sherry said, “he realized that he was already making plant-based wines and that it was a growing movement. As a businessman, he realized it was an opportunity he could capture.”

I asked Sherry to explain what she meant by “plant-based” wines. After all, don’t all wines come from grapes? “I like to use a coffee-press analogy,” she starts to explain. “Just like a coffee-press, a vat of wine has a lot of bits of grape and skin and pulp floating around in it. Winemakers add heavier ingredients, like egg whites or milk products or gelatin, which cling to the grape bits and weight them down so they’re easier to remove.”

“At Karlo, we take a different approach.  We use time and gravity to settle out the grape bits.  If we have to intervene to help the process along, we use bentonite clay as a binding agent rather than animal products. We try to avoid the need to adjust the acids or tannins, but if we do, we use potato or pumpkin proteins. It makes it harder to make the wines but people tell us it gives the wine a cleaner profile.”

 

Bridges and turnings

An engineer by trade, Richard led an important side project: building an immense dry-stone bridge over a creek on the property. In addition to being the largest bridge of its kind in North America, the keystone provides Karlo Estates with its iconic logo. Sadly, and with very little warning, Richard was taken by cancer at the end of November, 2014.  The wine community mourned this giant of the industry, who had always lent a helping hand to others. Many – including the Savvy Team – reached out to help.

 

Moving forward

Sherry was able to bring famed winemaker Derek Barnett (right in photo) onboard. Derek had won acclaim at Southbrook Winery and Lailey Vineyards.  “It is a complete pleasure to work with Derek,” Sherry said. “My late husband Richard left huge shoes to fill, and Derek is doing a great job. He’s a big teddy bear and he’s so talented and so nice.

Sherry explained, “2013 was a great vintage. What’s interesting about those wines is that Richard started them but Derek shepherded them into the bottle. 2015 on the other hand was Derek’s first vintage. He joined me at harvest, so they’re his beginning to end.” Sherry said they’re committed to developing great Prince Edward County wines from their own 14 acres of vineyards, but they’re not afraid to bring in Niagara fruit. “We source from Vineland and Niagara so we can get grapes that don’t grow well here, or to do styles that require a different terroir,” she said.

 

Taste of the County

Sherry is proud that The County offers flavours that are unique in the world of wine.   “The County is more nuanced and elegant than other Ontario regions. We have more acidity – it’s a bit more keynote. Our wines are really food friendly because you have the acidity to cut through the fats and the creams. They’re more contemplative.”

We know you’ll agree when you taste these beautiful wines from Karlo Estates!

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

For your Savvy Selection this month, we’ve chosen three wines that demonstrate the powerful elegance of Karlo wines.  We are confident that you’ll love the stunning flavours of these wines, along with some delicious recipes that will perfectly match food and drink.

 

2015 Riesling, $22

Did you know that Ontario produces some of the best Riesling in the world? Or that Riesling is a fantastic, food-friendly wine that shines in summer?

Sommelier Tasting Notes:  Bright straw with a gold hue, this is a wonderful example of dry Ontario Riesling. There are aromas of light petrol (the classic Riesling flavour!), lime, and tart green apple. High acidity. Dry, but with a drop of residual sugar. Tart and puckering with great minerality and just a hint of peach.  The finish is bracing with flavours of limes and green apples.

Suggested Food Pairings: The bright acidity and hint of sweetness on the finish will work well with spicy and fatty foods. Try it with a Thai Red Curry (recipe below).

Cellaring:  Drink at 8ºC within two years.

 

 

2015 Patio Reserve Rosé, $18

Savvy Sommelier Tasting Notes: I mainly drink rosé in the summer. I find the big flavours of a good, dry rosé very satisfying while being refreshed from the well-chilled wine.  Karlo’s Patio Reserve is made from Frontenac Noir grapes blended with a little Vidal. Frontenac was developed to thrive in our cold climate and it offers fruity, satisfying flavours.

This wine tastes of cherry, strawberry, peach, and mint. It’s mostly dry, with a hint of sweetness to balance the bright acidity. Best comparison? Strawberries and rhubarb! There’s a long, tart strawberry finish. Yum!

Suggested Food Pairings: Off-dry wines pair beautifully with spicy food, and this is no exception. Try spicy paella made with a mix of fresh and preserved vegetables (recipe below).

Cellaring: Ready to drink now, this could be cellared for up to 2 years. Serve between 8-10ºC.

 

 

2013 Triumvirate, $28

Named for the Roman practice of three rulers working together, Triumvirate is blended from Cabernet Sauvignon 62.5%, Cabernet Franc 25%, and Merlot 12.5%.

Savvy Sommelier Tasting Notes: Opaque cherry in colour, there area are big, fruity aromas of blackberries, leather, smoke, black cherries, and mint. On the palate, there’s more of a tart cherry presence, with the smoke and mint and a hint of alcohol. Good, chewy tannins and medium-plus acidity, this has a long tannic and tart cherry finish. This wine is meant to go with good food!

Suggested Food Pairings: The mouth-watering acidity and fresh fruit notes make us think Italian. And what better time than spring to try a new way of serving pasta? Serve this bright wine alongside pasta with ramps, fiddleheads, and sausage (recipe below).

Cellaring: Drinking well now, this can cellar 3-5 years. Serve at 14-16ºC.

 

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

Since we’re having plant-based wine, let’s try some flavourful veg dishes for a warm spring or hot summer’s day or make it a Meatless Monday!

 

With Karlo Estates Riesling…

Veggie Thai Red Curry

Recipe & Photo credit: BBCGoodFood.com
Serves 4-6

Ingredients

200g firm tofu, cubed
4-5 tbsp soy sauce
Juice 3 limes
2 red chillies – minced
1 zucchini – chopped into 1” pieces
1 small eggplant – chopped into 1” pieces
2 tbsp vegetable oil
400ml can reduced-fat coconut milk
½ red pepper – deseeded and chopped into chunks
140g mushrooms, – halved
140g sugar snap pea
20g pack basil leaves – chopped
1 tsp brown sugar
Cooked jasmine rice to serve

 

Paste

Make a fresh spice paste or use your favourite bottled or dry curry spice!

3 red chillies
1 lemongrass, roughly chopped
3 shallots, roughly chopped
½ red pepper, deseeded and roughly chopped
Zest 1 lime
Stalks from 20g pack coriander
Thumb-size piece ginger, grated
2 garlic cloves
1 tsp freshly ground pepper
1 tsp ground coriander

 

Method

Whiz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the zucchini, eggplant, and pepper and cook for 10 mins until almost tender.

Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

 

 

With Karlo Estates Patio Rosé…

Paella

Recipe and photo: CrazyVeganKitchen.com
Serves 4

 

Ingredients

2 ½  cups Vegetable Stock
½  teaspoon Saffron Threads
1 ½  Tablespoons Olive Oil
1 large Red Onion – sliced
1 Yellow Bell Pepper – sliced
1 Red Bell Pepper – sliced
1 cup Brown Mushrooms – sliced
3 cloves garlic – minced
1 cup Bomba Rice (or use another short-grain rice)
2 Roma Tomatoes – chopped
1 ½  teaspoons Smoked Paprika
Salt/Pepper
1 cup Green Peas
1 can Artichoke Hearts – drained and chopped
½  cup Parsley – chopped

 

Method

Combine the stock and saffron threads in a medium saucepan and bring to the boil over high heat. Reduce heat to low and maintain a simmer. Meanwhile, heat paella pan on the stove with 1 1/2 tablespoons Olive Oil.

Add Onion to Paella Pan and sauté for 2 minutes. Add sliced red and yellow pepper and continue to sautée till softened, about 5 minutes. Add the mushrooms and garlic and sauté for 5 minutes or until it has softened slightly. Season liberally with salt and pepper.

Increase heat to medium-high. Add Bomba rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through. Reduce heat to medium-low. Add one-third of the saffron infused stock and stir until just combined. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.

Add the next third of the stock and cook for 5 minutes uncovered or until almost absorbed. Add remaining third of stock and cook for 5-10 minutes uncovered.

Sprinkle surface of paella with peas and artichoke hearts. Cover entire pan in tin foil and leave to cook on a low heat for 12 minutes. After 12 minutes, turn heat off but leave the paella pan covered with tin foil for another 10 minutes.

Remove tin foil after 10 minutes and garnish with parsley.

 

 

With Karlo Estates Triumvirate…

Pasta with ramps, fiddleheads & sausage

Recipe and photo: TinyUrbanKitchen.com
Serves: 4

TIP: If you want to veg-ify this recipe, substitute some of the excellent commercial veggie sausages that are widely available from companies such as Field Roast or Tofurky.

Ramps (aka Wild Garlic) and fiddleheads are available at farmers’ markets each spring.

 

Ingredients

Ramps, 1 large bunch (4-6 stalks)
Olive oil, 1 teaspoon
Fiddleheads (optional)
Veggie Sausage, about 6-8 oz
Pasta, 12 oz, fresh, or 8 oz dried
Chili flakes (optional)
Salt and pepper, to taste

 

Method

Bring a large pot of salted water to a boil. If making dry pasta (8-12 min cook time), add pasta to the pot before beginning to cook the ramps. If using fresh pasta (1-2 min cook time), begin making pasta after the “sauce” part is done.

Cut up the ramp bulbs (white section) into small pieces and separate it from the leaves. Coarsely chop the leaves into 1-2 inch sections. Saute the ramps bulbs in olive oil over medium heat until they soften, about 2-3 minutes.

Add the sausage and break apart the meat with a spatula. Add the ramp greens and the optional fiddleheads. Add salt and pepper to taste.

Once pasta is done cooking, add the cooked pasta and some pasta water (maybe start with ¼ cup?) to the ramps/sausage mixture and stir it all together. If you want it spicy, optionally add red pepper flakes. Since my sausage was spicy I didn’t add any.

 

 

Enjoy the spring with your Savvy Selections!

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Run, don’t walk to the LCBO & stock up on this wine

Posted by Eva

Monday, July 30th, 2012
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Using only grapes grown on their property, the Mavety family has been growing grapes in the Okanagan for over 40 years – true pioneers! For the first 21 years, they supplied premium grapes to commercial wineries when finally the allure of producing quality wines inspired them to craft their own label – Blue Mountain Vineyard & Cellars –  in 1991. The family has not looked back since!

Today, on their 31-hectare estate, they make limited quantities of complex wines from noble varietals including Pinot Noir, Gamay Noir, Pinot Gris, Pinot Blanc and Chardonnay — the same varietals found in the Champagne, Burgundy and Alsace regions of France.

Cheers & Enjoy!

Blue Mountain Chardonnay VQA 2010, British Columbia

LCBO # 350108
$23.95

Savvy Sommelier Tasting Notes: This is a beautifully crafted wine made with Chardonnay grapes that half have been aged in oak while the other half was aged in stainless steel tanks. The result is a medium bodied white wine with a combo of buttered popcorn, warm spices & a zippy long finish. Reminds me of a dense pound cake or a flaky croissant.  Easy drinking & round in the mouth. Each sips begs you to come back for more.  This wine will go down too easily, so get two bottles & save yourself the disappointment when you reach the bottom of the bottle.

Suggested Food Pairing: A great match for BBQed pork tenderloin or a heavy fish – tuna or swordfish steaks.

 

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You can taste the soil in this wine

Posted by Eva

Sunday, July 29th, 2012
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Pinot Noir is known by winemakers as the “heartbreak grape”.  This grape variety needs care & nurturing around the clock. Difficult to grow in the vineyard & always changing in the cellar, crafting a good wine of Pinot Noir is the pinnacle of any winemaker’s personal achievement.

There are two classic styles of Pinot – cherry or earthy.  Depending on the winemaker’s preference, the Pinot will be crafted to emphasize the terroir.  At Coyote’s Run Winery, they have a unique property of red & black soils.  They intentionally grow Pinot Noir vines on both & make the individual wines to taste the difference of their terroir!

Cheers & Enjoy!

Coyote’s Run Black Paw Pinot Noir VQA 2009

$35.95

Savvy Sommelier Tasting Notes: A deep red colour with aromas of black cherry, black currant & a whiff of earthiness that reminds you have a walk in the forest.  It is a dry medium bodied red wine with subtle tannins that lingers into a velvety elegnat finish.  It’s a Pinot that is worth every penny!

Suggested Food Pairing: Pinot Noir is a versatile wine – it can be served chilled or at room temperature.  As the wine warms up, aromas, tastes & levels of acidity changes too. Classic matches with Pinot are roast duck, grilled salmon & mushrooms.

 

 

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

Coyote’s Run Estate Winery has been a feature winery in our Savvy Selections wine of the month club. Call on the Savvy Team (613-SAVVYCO) to arrange for this wine (and others from Coyote’s Run) to be delivered to your home or office.  Here’s another idea: Subscribe to Savvy Selections & you will always have outstanding Ontario wines on hand – none of them you will find at the LCBO!

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A Rose wine like no other

Posted by Eva

Friday, July 27th, 2012
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Prince Edward County is Canada’s fastest growing wine region with 25+ wineries awaiting your visit – only a three hour drive from Ottawa.  Housed in a heritage Loyalist barn, owner & winemaker Richard Karlo crafts outstanding white, rose, red & even port wines! Karlo Estates Winery is definitely a must visit on your next trip to “The County”.

Karlo Estates Frontenac Gris Rosé 2011

$16.00
Savvy Sommelier Tasting Notes:  Everything about this wine is watermelon – its colour, aromas & taste – with a splash of tangerine & ruby red grapefruit.  Crisp & refreshing, this medium bodied Rose feels delicious in your mouth.

Suggested Food Pairings: Unwind with a glass on the deck, at the cottage, or pack with a picnic – don’t you agree? Here’s to summer!

Cheers & Enjoy!

 

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

Karlo Estates has been a feature winery in our Savvy Selections wine of the month club. Call on the Savvy Team to arrange a couple of bottles or a case of this wine or others from Karlo Estates right to your door.  Better yet, subscribe to Savvy Selections & each month you will have outstanding Ontario wines that you won’t find at the LCBO delivered to your home or office!

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Fire up the BBQ!

Posted by Eva

Tuesday, July 24th, 2012
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Pondview Estate Winery is a family affair. The Puglisi family have been grape growers for over 3 decades. In 2008, Lou was crowned the distinguished title “Grape King’ & toured the Okanagan Valley in British Columbia where he met other small family owned wineries. Returned inspired, Lou & his extended family decided to establish Pondview to craft their own wines made with grapes from their well established vineyard.  More & more grape growers in Niagara are transforming their grape farming business to incorporate a winery as well. With a commitment to viticultural & winemaking excellence along with a welcoming tasting room offering traditional Italian cheese & antipasto, Pondview has become an overnight success.

Cheers & Enjoy!

 

Pondview Cabernet-Merlot 2010 VQA

$19.15
Savvy Sommelier Tasting Notes: This wine is a blend of Merlot, Cabernet Franc & Cabernet Sauvignon grapes harvested from the remarkable 2010 vintage. Aged in the cellar in a combination of American & French oak barrels for 12 months, this is a powerful Bordeaux style wine. This wine reminds Debbie of red & black – juicy red & black cherries, red & black plums, strawberries & blackberries even red & black licorice! The barrel aging adds warm spices with firm tannins & a lingering finish.

Suggested Food Pairing: Fire up the BBQ to serve with burgers, steak or serve with a hearty lamb stew.  See how the wine changes as you nibble on the Bleu D’Élizabeth or L’Apprenti Sorcier creamy cheeses.

 

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

Pondview Winery has been a feature winery in our Savvy Selections wine of the month club. Would you like some of this wine? Our Sommeliers will offer their recommendations of other Pondview wines to make a delicious selection for you. Call on us 613-SAVVYCO or cheers@savvycompany.ca

Or subscribe to Savvy Selections & wines like this one will be delivered to your home or office!

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Italian style wine from Prince Edward County

Posted by Eva

Monday, July 23rd, 2012
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There is no better way to set the mood than with the pop of a cork of a bottle of bubbly!

The team at Huff Estates Winery in ‘The County’, continue to impress the Savvy Team with their well made wines and novel creations like this one! Made with Vidal grapes that are often left on the vines to make icewine, Huff`s winemaker, Frederic Picard (originally from Burgundy, France), decided to do something completely different – create a crisp & refreshing sparkling wine fashioned after the Italian Prosecco sparkler.

Cheers & Enjoy!

Vidalescco
Huff Estates Vidalescco 2010

$19.95
Savvy Sommelier Tasting Notes: Dry with fine mousse (winespeak: bubbles) elegant aromas & tastes of citrus (can you find mandarin or lime?) & toasted almond.

Suggested Food Pairing: In keeping with the Italian flair of this style of wine, serve with proscuitto & melo, marinated olives, fresh basil & tomato salad or simply sip a glass while eating el fresco (outside).

 

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

Huff Estates Winery has been a feature winery in our Savvy Selections wine of the month club. Like this wine or want an assortment of Huff wines? Call on our Savvy Team to offer their recommendations on various wines from Huff Estates & have delivered to your home or office!

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A virtual winery – What is that?

Posted by Eva

Sunday, July 22nd, 2012
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When you ask Nyarai Cellars (pronounced Ne-rye) owner & winemaker Steve Byfield where his winery is located, he will reply ‘nowhere’. It is one of the handful of virtual wineries in Ontario – a winery within another winery.  Steve sources fruit from nearby grape growers, while using the facility & equipment at an existing winery – in this case, DiProfio Winery – where he is the assistant winemaker. This approach alleviates the large startup investment of purchasing property, vineyard & winery.

Cheers & Enjoy!


Nyarai Cellars Veritas VQA

$24.95
Savvy Sommelier Tasting Notes:  2007 was a remarkable year for Ontario wines. This is a medium to full body wine blend of 33% Cabernet Franc, 27% Cabernet Sauvignon & 13% Syrah grapes. Concentrated aromas of dark fruit (plums, blackberries, figs), with tastes of cocoa, tobacco & spices with a smooth & long finish.

Suggested Food Pairing:  Fire up the BBQ!  This is begging to be enjoyed with steak, grilled mushrooms & roast leg of lamb.

 

 

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

Nyarai Cellars has been a feature winery in our Savvy Selections wine of the month club. Like this wine? Call on the Savvy Team (613-SAVVYCO) to arrange for bottles to be delivered to you home or office.  Or better yet,  subscribe to Savvy Selections & outstanding Ontaro wines will be delivered you to each month.

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TO DO: Relax in a Muskoka chair & enjoy this wine

Posted by Eva

Saturday, July 21st, 2012
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Curtis Fielding was a professional NASCAR driver, yet when his father began building the winery bearing the family name – Fielding Estate Winery, Curtis was intrigued by the new business. He tells us that he never looks back as he is having too much fun making wine!  Perched high up on the Niagara Escarpment, The Lodge as it is known is a must visit – it is a relaxed setting with an outstanding view of their vineyards & Lake Ontario.

Never heard of Pinot Gris?  Chances are you have as it is the same grape variety used to make the popular Italian Pinot Grigio wine.

Cheers & Enjoy!

 

Fielding Estates Pinot Gris VQA 2011

$18.95

This wine is a gold medal winner at the 2011 All Canadian Wine Awards & bronze medal winner at the 2011 Intervin International Wine Awards.  Now that is impressive!

Savvy Sommelier Tasting Notes: Crystal clear in colour with aromas of stone fruit (think peach, nectarine, pear), continues into the taste with a ‘zippy’ lime finish that continues long after your first sip.

Suggested Food Pairing: Sip on its own, serve with spicy food or with steamed mussels, BBQed chicken, pork chops or salmon or even shrimp.

 

 

 

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

 Fielding Estate Winery will be the feature winery for the month of August in our Savvy Selections wine of the month club.
Like this wine? Subscribe & it’ll be delivered to your home or office!

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Different & delicious – Cattail Creek Chardonnay Musque

Posted by Eva

Wednesday, July 18th, 2012
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There is a growing trend in Niagara of grape growers transforming their family business to include a winery.  The Dyck family has done exactly that.  For 3 generations they’ve been growing grapes for larger wineries, yet 4 years ago, the family realized their dream of opening their own winery – Cattail Creek Family Winery –  using only the best grapes from their well established vineyards.

This delicious white wine is made with the unique Chardonnay Musqué grapes.  Don’t be misguided that it is anything like a Chardonnay wine, rather it is a clone that is intensely aromatic – similar to that of Muscat grapes.  This wine is a hands down favorite of several Savvy Selections wine club subscribers – what do you think?

Cheers & Enjoy!

Cattail Creek Chardonnay Musqué VQA 2011

$17.95
Savvy Sommelier Tasting Notes:  Intense aromas of pear, white peach, & lemongrass jumps from your glass then continues in the taste with added flavours of ripe tropical fruit (do you find mango? pineapple? banana?). This medium bodied wine is well balanced & lingers forever.

Suggested Food Pairing:  Great to sip on its own or with light curry dishes, shrimp, soft cheese or stuffed pork tenderloin would be a delicious food pairing.

 

 

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

Cattail Creek Estate Winery has been a feature winery in our Savvy Selections wine of the month club. Want to buy this wine or some of their other outstanding wines? We can help! Simply call on our Savvy Team by phone 613-SAVVYCO or email & we will gladly offer our wine recommendations of Cattail’s wines.

Or why not subscribe to Savvy Selections wine club & outstanding Ontario wines will be delivered to your home or office!

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