Posts Tagged ‘Savvy Sommelier Tasting Notes’

Celebrate Friday the 13th with this heavenly drink

Posted by Eva

Friday, July 13th, 2012
Share

There is no better way to set the mood of a dinner party than with the pop of a cork of a bottle of bubbly!

This sparkler from Angels Gate Winery perched atop the Niagara Escarpment is made with 100% Pinot Noir grapes.  In the wine world, a sparkling of this type is referred to as ‘Blanc de Noirs’. Since the juice was left in contact with the skins of the Pinot Noir grapes for about 1 hour after the grapes have been crushed & pressed, the wine takes on a light pink colour.

This is the first sparkling wine made at Angels Gate by Australian winemaker Philip Dowell … now he makes 3 bubblies! And with the winery celebrating its 10th anniversary this year, I am certain that there will be lots of corks flying to mark the occasion!

Cheers & Enjoy!

Angel’s Gate Archangel Pinot Noir Rosé 2008

$25.00
Savvy Sommelier Tasting Notes: Dry with fine mousse (winespeak: bubbles) elegant aromas & tastes of wild strawberries, rhubarb & even fresh baked bread.

Suggested Food Pairing: Absolutely anything or nothing at all.  Dry & crisp with a soft texture, this wine is simply delicious on its own.

 

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

Angel’s Gate Winery has been a feature winery in our Savvy Selections wine of the month club. Like this wine or others from Angels Gate? Call on our Savvy Team to arrange a delivery direct from the winery.  Or subscribe to Savvy Selections & outstanding Ontario wines will be delivered to your home or office!

Share

Wrap your tongue around this grape variety

Posted by Eva

Wednesday, July 11th, 2012
Share

While visitors whose last name is Featherstone frequently visit Featherstone Estate Winery with curiousity that the winery might be owned by a long lost relative.  When owners David Johnson and Louise Engel explain the origins of their winery name, the visitors are eager to try their wines.  You see, long before the term ‘foodie’ was mainstream, David & Louise had a inherent passion for wine. They owned a specialty poultry business in Guelph (the feathers connection!).   They decided to move to Niagara and purchased a 23-acre property that is the site of their home and transformed into the winery and vineyard.  This property has a rock quarry behind it (hence the stones).  The name was born of their experience and their dreams for the future – Featherstone.

Savvy Sommelier Debbie, states that David & Louise have one of the most picturesque home offices in Niagara – a beautiful farm home with a wrap around porch surrounded by slopes of vineyards.  Heavenly!  And so are their wines.

Featherstone Gewurztraminer VQA 2011

LCBO#64592
$19.95

Savvy Sommelier Tasting Notes:David nicknames this ‘G Wine’ as more often than not visitors can’t wrap their tongue around the word Gewurtraminer – it is a mouthful!  It is a refreshing white wine with aromas & tastes of stone fruit (think pear, peach, apricot) along with some pineapple too with great acidity that makes this a easy drinking wine.

Suggested Food Pairing: Nice on its own or with spicy Mexican, Indian curry or Thai food.

Cheers & Enjoy!

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

Featherstone has been a feature winery in our Savvy Selections wine of the month club. Like to try this wine or order an assortment of wines from Featherstone? Contact the Savvy  Team on 613-SAVVYCO or cheers@savvycompany.ca to make the arrangements. Or better yet, subscribe to Savvy Selections & outstanding wines from across Ontario will be delivered to your home or office!

Share

Winner of a Pinot Noir shootout!

Posted by Eva

Tuesday, July 10th, 2012
Share

Pinot Noir is known around the world 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.

Rosehall Run Vineyard has a growing reputation of producing some of the best Pinot Noir wines in Prince Edward County (aka ‘The County’). This past March, Rosehall won a gold medal in the international Pinot Noir shootout in San Francisco, California – now that is impressive!

Cheers & Enjoy!

Rosehall Run Pinot Noir County Cuvée VQA 2009

$21.95
Savvy Sommelier Tasting Notes: This Pinot Noir has delicious aromas & tastes of strawberry, raspberry & red licorice with a dash of vanilla on the long finish.

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 change too. Classic matches with Pinot are roast duck & mushrooms & grilled salmon too.

Want to buy this wine?  Subscribe & it will be delivered!

Rosehall Run has been a feature winery in our Savvy Selections wine of the month club. You won’t find this outstanding wine on the shelves at the LCBO.  Would you like this wine? Subscribe to our wine of the month club or call on us to make the arrangements for a special delivery to your home or office!

Food & Wine Pairing

Here’s a recipe our Savvy Sommeliers picked to enjoy with the Rosehall Run Pinot Noir.

Grilled Duck Breast with Red Wine Reduction
Everyday Dining with Wine

The key to this recipe are the dried cherries in the sauce which are a classic with duck and a great cherry flavor to match the silky-textured Pinot Noir.

INGREDIENTS
1 cup chicken stock
1 cup pinot noir (or other left over dry red wine)
1 shallot finely chopped
1/3 cup of dried cherries
2 boneless duck breasts about 12 ounces each
Kosher salt and freshly ground pepper to taste
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves

METHOD
Combine the stock, wine, shallot, and cherries in a small saucepan and bring to a boil. Simmer until the sauce is reduced by half and thickened – 15-20 minutes. (The sauce can be made one day in advance and refrigerated, reheat before serving.)

Preheat the grill to medium-high. Split each duck breast into 2 halves.With a sharp chef’s knife trim away any overhanging fat so that only about a strip of skin about 2 inches wide attached to each breast. Sprinkle the breast halfs on both sides with salt and pepper, place on the grill skin side down and grill covered until well browned about 8 minutes. Turn and continue to grill covered about 3-4 minutes more for medium rare, or longer if desired, but be careful not to over-grill or it will be dry. This can also be done in a sauté pan but make sure the pan is very hot before adding a couple of tablespoons of oil so the breasts will brown.

Remove breasts from grill and cover loosely with foil, let stand 5 minutes to rest. Stir the sage and thyme into the sauce and re-warm. Slice each breast to fan out on a plate and serve with the sauce on the side or drizzle over top.

Enjoy!

Share

What pairs with lobster? Nova Scotia wines of course!

Posted by Eva

Monday, July 9th, 2012
Share

Be ready to be impressed with wines from Nova Scotia! Debbie was recently in Halifax as an invited speaker at the Atlantic Canada Wine Symposium where she discovered that the wine industry is rapidly growing…and the wines are turning heads too. While not readily available in the wine stores across Canada, all the more reason to include a visit to a winery or two when you plan your next trip ‘out east’.

Domaine de Grand Pre is definitely a place you will want to stop.  One of the oldest wineries in Nova Scotia with a well established reputation, gorgeous vineyard & winery complete with the Le Caveau restaurant where you can eat outside under a canapy of vines, the whole experience will WOW you.

While Debbie was at the conference in Halifax, Savvy Sommelier, Susan Desjardins was at an event in Ottawa where she discovered Domaine de Grand Pre’s Ortega wine.  Susan shares with you her tasting notes below.

What is Ortega you ask?  It is a hybrid grape variety that was created by crossing Müller-Thurgau and Siegerrebe grapes who stemmed (pardon the pun!) from the more common Riesling and Gewürztraminer varieties.  With the harsh weather in Nova Scotia, there are many unusual grape varieties that grow extremely well.  Keep your mind open & palette ready when you visit Domaine de Grand Pre or the 12+ wineries in the province to discover what Nova Scotia wines are all about.

Cheers & Enjoy!

Domaine de Grand Pré Ortega ‘Vintner’s Reserve’ 2010

$20.00

Savvy Sommelier Tasting Notes: On her first sip, Susan found this wine has  a very aromatic off-dry well-balanced wine—think of fruit cocktail, sweet citrus, pineapple—and offers lovely floral and fruit aromas. Full fruit flavours of pear, nectarine and sweet citrus are framed by a vibrant acidity. There’s a tantalizing and pithy note of candied citrus rind on the lasting finish.

Suggested Food Pairings: Very tasty with double-crème Brie, or try it with a chicken mushroom salad with a lemon-mustard dressing.

Susan has more reviews Nova Scotia wines on NatDecants

Share

An outstanding Pinot Noir from Good Earth Winery

Posted by Eva

Sunday, July 8th, 2012
Share

Nicolette Novak opened The Good Earth Cooking School on her family’s fruit farm in 1998. Offering a warm, relaxed & welcoming experience, her reputation spread & she was soon catering events too. Wine seemed a natural complement. Vines were planted in 2002 & her first vintage was released six years later. With impressive wines & great food, Good Earth is a spot to relax at the new bistro, indoor dining room & winery tasting room.

TIP: When Susan recently visited Niagara, she stopped in at the winery & stayed for lunch.  She raved about Nicolette’s ‘sip & savour menu’!

Cheers & Enjoy!

 

Good Earth Food & Wine Co. Pinot Noir 2009 VQA

$25.00

Savvy Sommelier Tasting Notes: This earthy wine entices with aromas of red fruit, vanilla, beetroot & campfire smoke. The flavours are complex—roasted coffee beans, underbrush, raspberry & cherry pie. Framed by refined tannins & fresh acidity, this wine is substantial in the mouth & with a warm spice finish.

Suggested Food Pairings: A classic Pinot pairing is grilled salmon or mushrooms.  This will also be good with BBQ steak & lamb chops too.

 

 

Want to buy this wine?  Subscribe & it will be delivered!

Good Earth Food & Wine Co. was recently featured winery in our Savvy Selections wine of the month club. Read our Savvy eZine to learn more about this outstanding winery & cooking school. You won’t find their wines at the LCBO, so call on us to arrange a special shipment of their wines to be delivered to your home or office.  Or better yet… subscribe to our wine of the month club!

Share

Debbie’s fingerprints are all over this wine!

Posted by Eva

Saturday, July 7th, 2012
Share

Have you ever wanted to pick grapes? One beautiful Saturday morning in October, Debbie rounded up a group of wine enthusiasts to help Sally & Rob Peck – owners of Sugarbush Vineyards – with the 2010 harvest of Chardonnay grapes.  Sally & Rob have transformed their home & backyard in Prince Edward County into a small vineyard with a boutique winery that is a going concern.  Their wines are impressive too.

Definitely a must visit on your next trip to ‘The County’.

We will be helping wineries with the 2012 harvest.  If you would like more information about our ‘Helping the Harvest’ event, email us.

Cheers & Enjoy!

 

Sugarbush Vineyards Chardonnay 2010 VQA

$19.00

Savvy Sommelier Tasting Notes: Unoaked this Chardonnay has fresh aromas & tastes of citrus (can you find orange or is it mandarin?), vanilla bean that turns into reminders of English toffee (think Macintosh Toffee). It an absolutely pleasant wine to sip & enjoy.

Suggested Food Pairing: This wine would pair nicely with butternut squash soup, cheese-laden pasta, roast turkey or chicken.

Want to buy this wine?  Subscribe & it will be delivered!

Sugarbush Vineyards is a small boutique winery that you won’t find their wines at the LCBO.  Want to try some of their wines? Call on us & our Savvy Sommleirs will recommend an assortment of wine that we will arrange to be delivered to your home or office! It is that easy to discover delicious Ontario wines.

Share

Mama Mia! Unique Italian-styled wines from Ontario

Posted by Derek

Monday, April 23rd, 2012
Share

Savvy Selections wine of the month club
Featuring Colaneri Estate Winery

– April 2012 –


It wasn’t too long ago that people would often cringe at the thought of Ontario wines. However, being a Sommelier and wine marketing business owner involved in the Ontario wine industry, I now revel in pride with how the growing wine industry in Ontario and across Canada too, has flourished and is turning heads with impressive wines. Kudos to our talented winemakers. Now, wine enthusiasts like you, look forward with anticipation when discovering Ontario wines.

A large part of this change is due to those brave entrepreneurs and talented winemakers coming from all parts of the wine world to participate in putting Canada on the wine map. A case in point is the Colaneri family.

Our Savvy Sommelier Derek Vollrath met up with the Betty Colaneri, the family matriarch. The story of the Colaneri family and their wines was one of the most interesting and touching stories that Derek has ever come across.

In this Savvy eZine, Derek introduces you to the Colaneri Estate Winery as well as the family. Also, he provides you with a little “Savvy University” wine education (don’t worry Derek assured me that there is no test!). Deeply rooted in their Italian heritage, in this month’s feature, you are being treated to three different styles of Italian wines crafted right here in our own backyard.

The Savvy Selections tasting panel had several Colaneri wines to sample and it was a difficult job to only pick three wines as we were impressed by the intensity of the aromas and distinctive flavours of each wine. In the end, we selected for your enjoyment – and discovery too! – the following wines:

  • Fumoso Bianco VQA 2009 – rich & fruity, definitely not a typical Sauvignon Blanc
  • Corposo VQA 2009 – this blend of Cabernet Sauvignon & Cabernet Franc, this medium bodied wine is easy to drink with its long cherry finish
  • Insieme VQA 2009 – a big bold & beautiful blend of dried Cabernet Sauvignon, Merlot & Syrah
  • OPTIONAL WINE: Profondo Mistera Recioto VQA 2010 – a sweet & succulent dessert wine made with dried Gewürztraminer 


In the last couple of pages in this Savvy eZine, Derek has recipes matched to complement the wines. He highly recommends the stuffed pork recipe that he paired with the Fumoso Bianco (Sauvignon Blanc) wine. “Delicious – pretty much sums it up for me”, reports Derek.

Love these unique wines?

All of us in the Savvy Selections tasting panel agree the Colaneri wines are absolute gems. You won’t find these wines at the LCBO. So, if you found a new favorite wine and would like additional bottles, give me a call and I will take care of ordering more for you. That goes for any of the previous Savvy Selections featured wineries too. Simply, call me at 613-SAVVYCO (613-728-8926) or sending me an e-mail at debbie@savvycompany.ca.

Cheers & Enjoy! – Debbie & Savvy Team
Savvy Company


debbie@savvycompany.ca

Colaneri Estate Winery


Presented by Sommelier Derek Vollrath


The first time I talked with Betty, I was so enchanted by her story that I found myself just listening, forgetting to take notes and ask questions. The second time we talked, I was more prepared.

A Passion for Everything they do 
…
Passion! That is the only word that can be used to describe how the Colaneri family feels about everything from their family, their winery and their wines. Betty explained, “We Italians do everything with passion, we’re a passionate people.”

The story of the Colaneri Estate Winery begins in 1967, when Joseph & Maria Colaneri came to Canada from Italy with their two sons Michele (Mike) and Nicola (Nick). Several years after their arrival here one of the sons, Mike married Angiolina (Angie), while the other son Nick, married Liberina (Betty).  What is touching about this is that two brothers (Mike and Nick) married two sisters, (Angie and Betty).

The Colaneris have been growing grapes in the Niagara region for 34 years. However, they did not become directly involved in the wine making business until 2003. I chuckled as Betty told me that the family agreed to take advantage of an opportunity and replant their grape vines, ”it was either grape vines or Christmas trees”, she recalls. Now, having tasted their wines, I am glad that the family agreed on the grapes!

With the vineyard planted, each family member selected a grape varietal that they felt personified them. Betty chose the Gewürztraminer as she fell in love with the sweet and spiciness of the wine. Once their grape had been chosen, each family member sat with a local artist and had a label designed to reflect their personality. It is definitely intentional that all of the labels have a Leonardo Da Vinci look and feel to reflect the family’s Italian heritage.

During our interview, I remarked to Betty that they sent a large number of wines for the Savvy Team to sample. “The wine is our family; we feel the need to showcase all of them, as it is not right to choose one over the other.”

The family recruited renown winemaker Andre Lipinksi, and although he is not Italian, he was a natural fit because he had experience in producing wines crafted in the appassimento style (read below for an explanation). The Colaneris specifically wanted to focus on styles that emphasized their Italian heritage.

A Sister now watches over …
Betty’s sister and Mike’s wife, Angiolina was a huge part behind the winery. “She was larger than life”, Betty recalls. Although she was able to see the beginnings of the family’s dream during the construction of the winery, she was not able to see it to completion as she unfortunately passed away before it was finished. Betty paused and shared, “Angie’s presence is still felt today”.

As we ended the interview, Betty told me that, “Italy is the inspiration for our wines, while family is the inspiration of the winery. Having family work together to create a legacy that can be passed down to other generations is something that Angie would have wanted.”


Savvy University – Italian Wine Styles 101


Italian wines are as diverse and as unique as the people and the country. Given this, I thought I would dedicate a portion of this article to provide you with basic information about the styles you will be enjoying.

Appassimento: A style of wine in which some or all of the grapes are partially dried before they are fermented into wine. By drying the fruit, there is more sugar, less water and therefore a greater concentration of flavour with the finished wine.

Ripasso (pronounced ree-PAH-soh): In Italian ripasso literally means “re-passed”. After the wine is fermented in the usual way, it is placed in casks containing the lees (winespeak for grape skins) from a prior batch of wine. Usually, the lees of an Amarone wine are used. This process, which lasts from 2 to 3 weeks, adds colour, tannins, body and complexity of flavors to the new wine.

Recioto (pronounced reh-CHEE-oh-toh): This is a distinctive style of wine from the Veneto Region located in northeastern Italy. Grapes are dried in a cool, airy room for up to 4 months until semi-dry, which produces concentrated sugars and flavors. This is like a sweet dessert wine, along the lines of a late harvest.



~ Savvy Sommelier Tasting Notes ~


Fumioso Bianco VQA 2009

$24.95

Colaneri’s Sauvignon Blanc was crafted in the appassimento style with 45% of the grapes being kiln dried before being fermented. In addition to including the dried fruit, this Sauvignon Blanc was both barrel fermented and then barrel aged in French Oak. The combination of these two winemaking techniques resulted in a Sauvignon Blanc that is rich in body and fruit forward in taste. This is definitely not your typical New Zealand style Sauvignon Blanc!

Savvy Sommelier Tasting Notes: Vibrant gold in colour with powerful aromas of apricot, ripe apple and peach. The palate is very fruit forward with banana, peach and ripe pear. The use of dried fruit and oak during the vinification process (winespeak for winemaking) has resulted in a dry wine with a rich mouth feel and a long ripe fruit finish.

Suggested Food Pairing: BBQ chicken with a lemon-tarragon sauce or ravioli stuffed with butternut squash would pair quite well with this Sauvignon Blanc. Derek highly recommends pork tenderloin stuff with ricotta cheese, baby spinach and artichokes. The recipe below is super easy for a main course!

Cellaring: This wine can most certainly be enjoyed now or it can be cellared for up to 18 months.


Corposo VQA 2009

$18.95


This is a blend of 60% Cabernet Franc and 40% Cabernet Sauvignon. It is made in a ripasso style where the wine was re-fermented using Cabernet Sauvignon skins which were used in the production of Colaneri’s signature Amarone wine.

Savvy Sommelier Tasting Notes: A beautiful deep garnet colour. Your nose will be drawn in by intense aromas of white pepper, eucalyptus and dried fruit (can you detect dried cherries?). The palate is a complex array of red currants, dark cherries, tobacco leaf and white pepper. Dry, medium bodied in nature, with a relatively long finish of dried cherries. Try decanting this wine 30 minutes to an hour before serving to allow it to breathe.

Suggested Food Pairing: Crispy duck with spice plum chutney or venison stew would pair well with this wine. The Savvy Selections tasting panel suggests that you pair this wine with roasted garlic lamb leg and rosemary potatoes. A recipe for this crowd pleasing wine follows.

Cellaring: Give it 2 to 3 years in the cellar or enjoy it tonight while watching your favourite movie or show!


Insieme VQA 2009

$34.95

Insieme is named in honour of Joseph & Maria Colaneri, the original matriarch and patriarch that came to Canada from their home country of Italy. In Italian, the word “insieme” means together and as Betty explained, insieme is so fitting a name because Ma and Papa Colaneri did everything together. This wine is an equal blend of Syrah, Cabernet Sauvignon and Merlot. It too was made in the appassimento style with 50% of the Syrah and Merlot along with 100% of the Cabernet Sauvignon was kiln dried before fermentation.

Savvy Sommelier Tasting Notes: Garnet red in colour with captivating aromas of warm spices, dried figs and cooked fruit. The palate is loaded with layers of red and black fruit, dried fig accompanied by subtle hints of mocha. The wine is medium to full-bodied with a long and intriguing black cherry finish.

Suggested Food Pairing: This rich wine would pair well with strip loin roast or pasta with a bolognese sauce. We are recommending that you pair this wine with crusty barbequed beef with a horseradish mayonnaise. The recipe for this dish can be found on the following pages.

Cellaring:This wine is drinking well now or if you so desire allow it to evolve in your cellar over the next 5 years.


OPTIONAL WINE: Profondo Mistera VQA 2010

$29.95

Savvy Sommelier Tasting Notes:
Rich, honey gold in colour, with an intense and extreme complex nose. Floral aromas (violets perhaps?
) along with sweet aromas as lychee, ripe pear, honey and sweet spice are definitely detectable. These wonderful aromas follow through on the palate as you will enjoy flavours of honey, brown sugar along with lychee and ripe pear. This is a definite sweet wine, with a cloying mouthfeel and a long pleasantly sweet finish.

Suggested Food Pairing: The food pairing possibilities with this wine are endless. Given the Italian style of you can’t go wrong if you serve this wine slightly chilled accompanied by a traditional Italian antipasto platter of Genoa salami, Capacola ham, thinly sliced prosciutto, roasted red peppers, marinated artichoke heart, stuffed green olives rounded out with Gorgonzola, mozzarella and Parmesan cheeses. Another great pairing would be melon wrapped in prosciutto, the combination of the sweet from the wine along with the saltiness from the prosciutto or antipasto platter is what makes this a classic pairing.

Cellaring: This would make wine can be enjoyed now. As a result of the fruit and acidity in the wine it can easily cellar for 3 to 5 years.

 

~ Recipes to Enjoy with your Savvy Selections ~


With Colaneri Estates Fumoso Bianco

Super-Stuffed Tenderloin
From
Men’s Health Nutrition Guide
Serves 4

Ingredients:
2 lbs pork tenderloin
1 cup reduced-fat ricotta cheese
2 cups chopped fresh baby spinach leaves
½ tsp dried basil
1 small jar artichoke hearts, drained and diced
Olive oil
Salt and pepper to taste

Method:

  1. Butterfly the loin by splitting it down the centre, cutting it almost but not all of the way through and the opening the two halves so that they lie flat.
  2. Stir the cheese, basil, spinach and artichoke hearts together and spread the mixture on the inside of the cut loin.
  3. Roll the loin closed and tie it with cord in approximately five places.
  4. Place the pork in a roasting pan, brush it lightly with oil, and sprinkle it with salt and pepper.
  5. Preheat the oven to 400°F and roast it for 35 to 45 minutes.

 

With Colaneri Estates Corposo

Roasted Garlic Lamb Leg with Rosemary Potatoes
From
Cooks.com
Serves 6-8

Ingredients:
4 lb leg of lamb, bone-in, trimmed
2 heads garlic, halved
3 tbsp olive oil
salt and freshly ground pepper, to taste
2 tbsp Rosemary, chopped
3 lbs small red potatoes, halved
grilled asparagus or preferred vegetable, to serve

Method:

  1. Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, and then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb (see tip).
  2. Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an oven-proof dish and toss with the remaining oil and rosemary. Set aside.
  3. Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat.
  4. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.
  5. Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.


TIP:
The garlic can be roasted and mashed the day before. Store in a tightly sealed container in the refrigerator. You could also spread over the lamb the day before and marinate overnight for a real garlic flavor. Just remember to cover well, and bring lamb to room temperature before roasting.


With Colaneri Estates Insieme …


Crusty Barbecued Beef with Horseradish Mayonnaise
From
The Canadian Living Entertainment Cookbook
, Carol Ferguson
Serves 12

Ingredients:
2 round steaks, 2ibs each

½ cup red wine vinegar
¼ cup olive oil
1 onion chopped
2 cloves garlic, chopped
½ tsp hot pepper flakes
1 cup mayonnaise
⅓ cup chopped fresh chives
⅓ cup chopped fresh parsley
4 tbsp prepared horseradish
2 tbsp Dijon mustard
2 tbsp mustard seeds

Method:

  1. To make the marinade; in a large shallow glass dish or heavy plastic bag set in a bowl, combine vinegar, oil, onion, garlic and hot pepper flakes. Add steaks turning to coat all over; cover tightly. Marinate for 24 to 48 hours in refrigerator, turning occasionally.
  2. To make the horseradish mayonnaise, combine 2 tbsp of mayonnaise, chives, parsley and horseradish. Refrigerate until serving time.
  3. To prepare the coating; mix together the remaining 2 tbsp of horseradish, mustard and mustard seed. Remove steaks from marinade; spread half of the coating over one side of each steak.
  4. Cook in covered barbeque, coated sides up over medium heat for 12 minutes.
  5. Turn meat and spread remaining mustard mixture on cooked side. Barbeque for about 15 minutes or until meat thermometer registers 140°F for rare or to desired doneness.
  6. Let meat stand for at least 10 minutes before carving into thin slices.
  7. Serve with horseradish mayonnaise.

 

Cheers & Enjoy this month’s Savvy Selections!

Share

Tawse is named Winery AND Winemaker of the Year

Posted by Susan

Friday, June 10th, 2011
Share

Savvy Selections wine of the month club
features Tawse Winery
Canada’s wineries delivered to your doorstep

Venturing to Alberta as a young man, Moray Tawse worked at a resort where he ‘fell’ into the role of wine steward, further developing his interest in wine, in particular Burgundian-style wines. In 1988, he co-founded and continues to lead a financial services firm while combining his dream of owning a vineyard in Burgundy, France. Luckily for the Canadian wine industry, fate wanted to keep this dream at home. Moray was enamored with an outstanding Chardonnay from Niagara and saw the potential for his beloved Burgundian wines in Ontario. After researching the Niagara wine scene, he purchased property in 2001 and his winery dream began to take shape.

The uncompromising attention to quality, environmental stewardship and landscape is evident as you approach the Tawse Winery. Opened in 2005, the state-of-the-art building nestles into the Beamsville Bench (aka Niagara Escarpment), boasting a six-level gravity flow vinification system that uses the naturally sloping terrain for gentle handling, assuring the exquisite bouquet and flavours of the finished product. Underground cellars maintain the ideal temperature and humidity for barrel aging, while minimizing environmental impact. The geo-thermal energy system has reduced consumption of traditional energy by 80%, and the wetland bio-filter system ensures that all sanitary and winery waste water is recycled. Biodynamic farming, sometimes referred to as “extreme organic”, is the practice of ever increasing ecological self-sufficiency on the property. The estate is farmed organically with everything done by hand. Biodynamic farming and winemaking techniques have been implemented—Ecocert and Demeter seals appear on all Tawse wines made from biodynamically cultivated fruit.

Frequently receiving accolades, the piece de resistance is undoubtedly the prestigious Canada’s Winery of the Year from Wine Access Magazine presented at the 2010 Canadian Wine Awards. Interestingly, Tawse was the first Ontario winery to receive this honor and also won an unprecedented 5 gold, 3 silver and 10 bronze medals for their wines. In addition, they won the White Wine of the Year award for its 2008 Robyn’s Block Chardonnay. And to top it all off, Tawse winemaker Paul Pender was named Ontario’s Winemaker of the Year 2011 at the Ontario Wine Awards.  Congrats to the Tawse team!

We are delighted to introduce you this month’s Savvy Selections:
Sketches of Niagara Rosé VQA 2010 – a crisp, dry & delicious Rosé perfect for sipping on your patio
Riesling VQA 2010 – just released in time to be included in Savvy Selections
Laundry Vineyards Cabernet Franc VQA 2009 – you are the very first to get your hands on this wine. It is not yet released at the winery.
Optional wine: Riesling Ice Wine VQA 2009 – subtle, elegant, and beautifully balanced

As always in the Savvy eZine, we have included the tasting notes from our Savvy Sommeliers along with recipes that Susan specifically chose to pair with each of these wines ideal for summertime entertaining.

If there is a particular wine from Tawse that you enjoyed, feel free to contact me and I would be more than happy to arrange a delivery of additional bottles to be sent to you. And if you would like to stock up on your favorite Savvy Selections wines, just give me a call to arrange a special delivery.

Cheers & Enjoy!
Debbie & Savvy Team

Tawse Winery
Presented by Sommelier Susan Desjardins

To visit Tawse is to be inspired. Here is uncompromising commitment to the vines, the grapes and the soil, respect for the environment and trust that stewardship will be rewarded with the excellence of outstanding wines.

When Moray Tawse purchased this estate in 2001, he purchased existing vineyards, some of them with vines planted in the 1970s and 1980s. He selected sites that offer unique terroir, for instance the Quarry Road site which is at the top of the Niagara escarpment, where the limestone in very accessible and minerality shines through. He called on renowned winemaker Deborah Paskus, whose Chardonnay had changed his mind about establishing a winery in France and establish roots in Niagara instead. Paul Pender (appears in photo below), fresh from Niagara College’s Winery & Viticulture program, joined as assistant winemaker. When Deborah decided to move to Closson Chase Winery in Prince Edward County, Moray called on his long-time friend, internationally renowned consulting winemaker Pascal Marchand to assist with the 2005 vintage. Paul soon took the helm and acquired his own assistant; Australian Rene van Ede who is a lab expert and has an extraordinary palate.

Known for his ‘non-interventionist as far as possible’ approach to winemaking, Paul has overseen both Tawse’s organic and biodynamic certification processes. His approach to winemaking is that of a steward (or a guardian angel), watching over the vines and grapes, ‘keeping them safe’, and then letting the wine express its sense of place. Moray Tawse has repeatedly explained in various publications the importance of the vineyard location. he is proud that the terroir at his winery is much like the region of Burgundy, France & being one of the reasons to invest in Niagara.

Growing a Biodynamic Business
The biodynamic approach used by Tawse is natural and holistic with the principal focus on treating the vineyard as an ecosystem where all the components are a self-contained integrated whole, dependent upon each other for long-term health and vitality. Those components include biodiversity, soil fertility, crop nutrition and disease/pest control – as an example, hedgerows are planted to attract beneficial insects, while cover crops are planted in the vineyard to prevent erosion and compete with the vines for nutrients, driving the roots down into the mineral layers of the soil. Various farm animals roam through the vineyards to eat weeds or excess vine foliage, their manure providing natural enrichment for the soil. And horses may be used for harvest to minimize soil compaction.

In the winemaking process, the guiding principal is to celebrate the terroir. With the changing weather of each vintage, Paul spends much of his time in the vineyard monitoring the health and quality of the fruit, sugar and acidity levels. Flexibility and quick reaction time is required, given the unpredictability of the climate – but this is what makes each vintage unique. In addition to the gentle process ensured by the gravity-flow system, wild yeasts are used wherever possible, and the same type of oak is applied in aging wines so that the unique qualities of the vineyard come through. And Tawse winemaking staff rejoices in the nature of cool-climate wines: ‘We’re an acidity-friendly winery,” states Rene, the assistant winemaker. Their goal: to create elegant, bright, pure ‘old world’ style wines.

In a interview by wine blogger Michael di Caro,  Paul was asked what he would plant were he given a few acres. Ever the pragmatist, his choices were Riesling and Chardonnay, since he feels that he could reliably produce outstanding wines from these varietals every vintage; but he’s still irresistibly drawn to Pinot Noir, because in a great Ontario vintage, it’s fantastic!

And Moray’s life long dream of making wine in Burgundy is now coming to fruition as he partners with friend and business associate Pascal Marchand to operate a cuverie (winespeak: vat room) and cellars in Nuits-St-Georges France. We look forward to featuring Marchand & Tawse labeled wine in Savvy Selections.

Cheers & Enjoy!
Susan

~ SAVVY SOMMELIER TASTING NOTES ~

Tawse Riesling VQA 2010, $19.95
Representing what’s considered a great vintage in Niagara, the fruit for this Riesling is from a single vineyard in the Vinemount Ridge appellation, known for delivering grapes with an outstanding combination of sweetness and acidity.
Savvy Sommelier Tasting Notes: Almost transparent, this is a clean zesty wine. Lovely floral, sweet citrus, stone fruit and mineral aromas beckon. Vibrant acidity and mineral notes complement the bright long lasting flavours of kiwi, lime, mandarin and white peach.
Suggested Food Pairing: To quote one of our tasters “This pairs nicely with not much to do!” But we’ve included a salmon recipe to help finish the bottle!
Cellaring: Refined and flavourful, enjoy it now and cellar a few bottles to savour over the next few years.

Tawse ‘Sketches of Niagara’ Rosé VQA 2010, $14.95
This outstanding rosé was featured a few weeks ago in Vintages, yet it’s almost gone. Being a great way to kick off summer with its juicy aromas and tastes, we made sure that the winery had enough of this Rosé to include it in this months’ Savvy Selections. Enjoy!
Savvy Sommelier Tasting Notes: Watermelon pink, this blend of Gamay, Cabernet Sauvignon, Cabernet Franc, Merlot and a selection of white grape varietals, this wine is appealing from the fresh fruity nose, straight through to the flavourful palate of red berry and pink grapefruit, with a lasting fruity finish that hits you with a dash of white pepper. Plain and simple – it’s delicious!
Suggested Food Pairing: Rosé is incredibly versatile – enjoy chilled as you chill out on the patio, match to light meat dishes, serve with appetizers and grilled fish.
Cellaring: Enjoy now and stock up on several bottles . . .

Tawse Laundry Vineyards Cabernet Franc VQA 2009 $31.95
Aged 16 months in French oak barrels, this not-yet-released Cabernet Franc is produced from fruit grown in an organically farmed vineyard located in the Lincoln Lakeshore appellation. You can tell from the texture and flavours that the fruit hung to optimal ripeness.
Savvy Sommelier Tasting Notes: Offering depth and complexity, this is a dry, firmly structured, medium-full bodied wine with a wonderful velvety texture and enticing aromas of dried herbs, blackberry and raspberry, tobacco leaf and a hint of fresh mint. The rich fruit flavours flow across the palate and through the lengthy finish, notes of roasted peppers, espresso and a dash of pepper adding allure. Irresistible!
Suggested Food Pairing: Fire up the BBQ. This is a wine to be enjoyed with simply prepared bison, beef or lamb.
Cellaring: Drinking well now, this wine will cellar for 3-5 years.

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTION ~

With Tawse Riesling…

Gingery Grilled Salmon
From ‘Eating Well Magazine’
Serves 4

Ingredients
¼ C nonfat plain yogurt
2 Tbsp finely chopped fresh ginger
2 cloves garlic, finely chopped
2 Tbsp fresh lime juice
1 Tbsp freshly grated lime zest
1 Tbsp honey
1 Tbsp canola oil
½ tsp salt
½ tsp freshly ground pepper
4 4-5 oz. pieces salmon fillet, ~ 1” thick

Method
1. Whisk together marinade ingredients.

2. Place salmon in a shallow glass dish and pour marinade over it, turning to coat all sides. Cover and marinate in the refrigerator fro 20-30 minutes, turning once or twice.

3. Heat grill. Using long-handled BBQ brush, coat grill rack with oil. Place salmon, skin-side up, on grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the centre, 6-8 minutes longer. With 2 spatulas, remove salmon from grill and slip off skin.

4. Serve over mixed greens with a simple lime, canola oil and honey dressing.

With Tawse Sketches of Niagara Rosé

Marinated Pork Tenderloin with Maple Rhubarb Coulis
Adapted from Gay Cook
Serves 4

Ingredients
1 ½ lb pork tenderloin
1 garlic clove, finely chopped
Zest of 1 lemon
1 Tbsp canola oil
1 Tbsp wine or cider vinegar
2 tsp maple syrup
A dash or two of Tabasco or 1 tsp chopped canned jalapeno
½ tsp each salt & freshly ground pepper
1 Tbsp light soy sauce
2 C sliced rhubarb
1 small onion, chopped
¼ C water
1 Tbsp fresh grated ginger
3 Tbsp maple syrup or to taste

Method
1. Trim any fat or membrane off pork tenderloin.

2. To make marinade, whisk together garlic, zest, oil, vinegar, maple syrup, Tabasco, soy, salt & pepper. Thoroughly turn meat in marinade & refrigerate for 1 hour. Slice tenderloin into ¾” medallions.

3. Place rhubarb in saucepan with water, onion, ginger, and maple syrup. Bring to a boil & cook gently for 8-10 minutes. Purée if necessary.

4. Grill or pan sautée the pork on medium-high heat until done, about 3 minutes each side.

5. To serve, place the rhubarb coulis on a platter or plate and place the medallions slightly overlapping down the centre.

With Tawse Laundry Vineyard Cabernet Franc…

Steaks Balsamico
From Susan’s own kitchen
Serves 4

Ingredients
¼ C oil
¼ C balsamic vinegar
2 Tbsp brown sugar
1 tsp Dijon mustard
½ tsp basil, crumbled
¼ tsp each salt & freshly ground pepper
2 cloves garlic, crushed
4 strip loin steaks, 1” thick (or filet mignon)

Method
1. Combine all marinade ingredients in a heavy zip-lock bag. Add meat and squeeze bag to coat steaks with marinade. Seal bag. Let stand for 30 minutes.

2. Remove steaks from marinade; discard marinade.

3. Grill steaks over medium heat on gas BBQ to desired doneness.

4. Let the wine shine through with this simple preparation.

Cheers & Enjoy this month’s Savvy Selections!

Share