Posts Tagged ‘Savvy Sommelier’

Ask a Savvy Sommelier!

Posted by Debbie

Thursday, November 1st, 2012
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Recently, I organized a private bus tour to Prince Edward County for a corporate client where we spent the day touring the back roads of ‘The County’ – Canada’s fastest growing wine region.  I was asked many interesting questions that I am sharing with you in a ‘Dear Abby’ style.  If you have a wine related question that you have always wondered about, send me an email to cheers@savvycompany.ca and I will publish it here.
Cheers!
-Debbie

 

Dear Debbie….
Ooops! I put a bottle of white wine in the freezer section AND forgot it. Is it still OK to drink?

From Accidentally Frozen

Dear Accidentally Frozen,
I have done this several time myself when I was in a rush to chill a bottle of white wine.  Not the best way to do it, yet rest assured that while slushy, the wine is still drinkable. I recommend to let it thaw out in the fridge, then enjoy!  If your glass frosts up, then the wine is still too cold. Let it warm up at room temp for a bit.

Debbie
PS – it is neat to take a sip every once in a while to taste how the wine changes as it warms up. My experience is that the wine initially tastes watery, then starts to take on flavours, aromas and then acidity arrives.

 

Dear Debbie….
I have seen at wine tastings that some people spit their wines.  Why?

From Shy Spitter

Dear Shy Spitter.
Sommeliers do it all the time!  By spitting, it allows you to taste more wines without the alcohol taking its toll. When you go to the Ottawa Wine and Food Festival, taking place at the Ottawa Convention Center (Nov 9-11th),  at each booth, wineries will always provide a spittoon or bucket. If it is not there – don’t be shy & ask for it!
Debbie

 

Dear Debbie…
What is a Taste & Buy event?


From Curious Shopper

Dear Curious Shopper,
Wine – red wine or white wine – is one of the few products that you don’t often have the opportunity to taste at the store (LCBO or other) before you to purchase. You can try on a sweater or flip through a book before for a quick read before you go to the cash register.  Savvy Company frequently hosts Taste & Buy events where numerous wineries are offering samples of their wines and you can order directly from the winery.  Your order will be delivered to your home or office in a matter of a few days.  Savvy Company’s next Taste & Buy features Ontariowineries & craft breweries on Thursday November 8th.  Join us! For more details & to buy your ticket, go to www.savvycompany.ca/events
-Debbie 

 

Dear Debbie
What is a cooper?

From Wooden Head

Dear Wooden Head,
It is the name for a trades-person who makes barrels.  This craft is truly an art combining different shapes of wood staves, heat and humidity to create an air tight vessel to age wine, beer, grappa or other spirits like rum or bourbon and wine vinegars too.  The only cooper that I have met in my travels so far is Pete Bradford (here he is in his workshop), who is a self-taught cooper and owner of Carriage House Cooperage.  Pete is a dynamic person and obviously passionate about his woodworking.  Make him a definite ‘must ‘visit next time you go to The County for a getaway.
Debbie

 

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C is for Chile!

Posted by Susan

Monday, September 3rd, 2012
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This week we feature Chilean wines that Savvy Sommelier Susan Desjardins recently discovered when she was invited to a wonderful tasting hosted by Wines of Chile.

While Susan learned about the country & the culture while sipping & sampling on a range of Chilean wines, the host, Lisa Ulrich of Andros Communications, focused the tasting on Chile’s regional diversity. Susan shares what she learned about this country that is 4,300 km in length and only 177 km at its broadest point & offers recommendations of wines to purchase that are readily available at the LCBO for you to explore Chile too.

Wines of  Chile – Quality and Value in One Great Package

The tasting was held at Sidedoor Contemporary Kitchen & Bar in Ottawa’s Byward Market where chef Jonathan Korecki wowed the guests with the visually stunning and fabulously tasty food matches he created for the Chilean wines.

Chile is protected by the Atacama desert to the north, the Pacific to the west, the Andes to the east, and the Patagonian ice fields to the south. These natural features protect the vineyards from pests and disease and provide a geographic diversity that allows for tremendous variation in terroir.  Variations in altitude, the cooling effect of the Pacific currents, healthy well-drained soils all contribute to the success of the wine industry in this country. As a result of a benevolent climate and these natural barriers, Chile has become a centre of sustainability and organic viticulture.

A commitment has been made to a Sustainability Program, which includes close attention to the environment, the people and the economic bottom line. The goal is to be the number one producer of premium, sustainable and diverse New World wines by 2020. Fourteen Chilean wineries have now been certified in the first segment of the Sustainability Code, which pertains to vineyard management processes and management.

With many wines to choose from, here are two Sauvignon Blanc white wines that Susan recommends to pick up at the LCBO:

Errazuriz ‘Max Reserva’ Sauvignon Blanc 2011

Aconcagua Valley
$15.95
LCBO#273342
13.5% alcohol

Sourced from a hillside estate only 12 km from the Pacific Ocean, the wine was fermented in stainless steel tanks and aged 3 months on the lees, providing a silky texture and good volume on the palate. Fragrant with tropical fruit and citrus aromas, this wine also proffers subtle herbal notes. Dry, medium bodied and tangy, the wine offers a lovely balance of refreshing acidity, soft texture and fine underlying minerality. Flavours of passionfruit and fresh herbs mingle on the lasting fresh finish.

 

Quintay ‘Q’ Sauvignon Blanc 2011

Casablanca Valley
$14.95
LCBO#276493
13.0% alcohol

More in the classic New Zealand style of Sauvignon Blanc, there’s bright pungency on the nose with aromas of nettles, herbs, fresh-mown grass mingling with citrus and tropical fruit. Zesty, fresh and vibrant in texture, the grassy notes replay, while grapefruit and passionfruit mingle on a pithy energetic finish. This was a great match to chef Korecki’s Papaya salad with torched albacore tuna sashimi.

 

 

Enjoy!
Susan

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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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An uber premium Pinot

Posted by Eva

Tuesday, July 17th, 2012
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Klaus Reif (pronounced ry-fe) is one of the pioneers of the Canadian wine industry.  He immigrated from Germany in 1977 & transformed an orchard into a vineyard.  By 1983, Reif Estates Winery opened.

When Savvy Sommelier Derek interviewed Andrea Kaiser, Reif’s Director of Retail Operations and Promotions when Reif was the feature winery for our Savvy Selections wine of the month club, she stressed the importance of Reif’s First Growth collection of wines,  “These wines are our über premium wines that showcase the terroir of the Niagara River sub-appellation”.  For wines to carry the distinctive First Growth label, Reif established early on that the following criteria must be met:

1. The wines must be produced from fruit that comes from Reif’s older vineyards

2. The wines are only produced in exceptional vintages

3. The wines are made under stricter conditions and with greater TLC such as handpicked fruit.

“Reif’s First Growth collection of wines is one of Klaus’ &  winemaker Roberto (aka Rob) DiDomenico, dream come true & it is something that they are completely proud of”, beams Andrea.

To date, only four First Growth wines have been crafted by Reif Estate’s (2001, 2002, 2007 & recently, 2010 has been named exceptional). You are in for a treat with this wine!

Cheers & Enjoy!

First Growth Pinot Noir

Reif Estates First Growth Pinot Noir 2007 VQA

$50.00

Savvy Sommelier Tasting Notes:  Bright ruby red with enjoyable aromas of cherries, raspberries, leather & pencil shavings waft from the glass.  The palate will totally blow you away with flavors of sour cherries, ripe raspberries & dark chocolate.  With a velvety mouth feel & a long lingering cherry finish, this is an incredible wine.

Suggested Food Pairing: Peking duck or BBQed lamb chops with a rosemary rub, even grilled salmon would pair very well.

Cellaring: Drinking well now through to 2015.

 

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

Reif Estates Winery has been a feature winery in our Savvy Selections wine of the month club. Read more about Reif & their wines in our Savvy eZine.

Want to purchase this uber premium wine? Simply contact us to arrange a special delivery of this wine or a mixed case of other Reif wines that we recommend.  Or better yet, subscribe to Savvy Selections & wines will be delivered to your home or office!

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An outstanding Pinot Noir from Good Earth Winery

Posted by Eva

Sunday, July 8th, 2012
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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!

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Debbie’s fingerprints are all over this wine!

Posted by Eva

Saturday, July 7th, 2012
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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.

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You’ll want to buy 2, 3 or 5 bottles of this wine!

Posted by Eva

Wednesday, July 4th, 2012
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Brothers Kal and Nirmal Gidda opened Mt. Boucherie Family Estate Winery & recently celebrated their 10th anniversary. They are a true family business success story!  Located in West Kelowna’s Lakeview Heights area, this winery is only a five minute drive from downtown Kelowna, British Columbia across the scenic Okanagan Lake floating bridge.

Winemaker Jim Faulkner and his team, have grown Mt. Boucherie over the years to produce a total of 21 reds, whites and Icewines amounting to 25,000 cases!  Semillion is a rare grape variety in British Columbia vineyards, yet Jim has created a stunning wine.

Cheers & Enjoy!

Mt Boucherie Estate Collection Semillion VQA 2008, British Columbia

LCBO # 279364
$19.95

Savvy Sommelier Tasting Notes: Full bodied white wine with smooth texture & aromas of fresh apple tart with a shortbread crust, beeswax with some refreshing acidity. Smooth texture in the mouth with a full bodied nutmeg & white pepper finish that goes on forever.

Food Pairing Suggestions: Serve with paella, blackened catfish, pan fried scallops or smoke salmon.

Want to buy this wine?  

Run. . . don’t walk to your nearest LCBO as this wine is now on the store shelves in Vintages.  We would strongly recommend to buy two or three or five! bottles because this wine will sell quickly. Once it is gone at the LCBO, you will have to contact the winery directly to arrange an order.  Enjoy!

 

 

 

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The fun story of Riverview Cellars Syrah

Posted by Eva

Tuesday, July 3rd, 2012
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Many winemakers will tell you that ‘wine is made in the vineyard’. This is very true at Riverview Cellars located in the heart of Niagara-on-the-Lake, Ontario.  Similar to neighbouring Colaneri Estates , Cattail Creek & Pondview wineries, at Riverview, the Pillitteri family are grape growers first & they recently opened a winery.  Since older vines, produce better fruit to make better wine, get ready to taste the age of Riverview’s vineyard with each sip of this Syrah! Our Sommeliers rave about this wine.

Riverview Cellars ‘Red Truck’ Syrah VQA 2010

$29.95
Savvy Sommelier Tasting Notes: Whether you call it Syrah or Shiraz, the wine is made with the same grape variety.  This bold wine overflows the glass with BIG aromas of red & black plums, berries with warm spices that carries into the taste…then lingers forever.

Suggested food pairings: Fire up the BBQ! Serve with steak with blue cheese, beef tenderloin with all the trimmings, even hamburgers would be delicious.  And it would be delicious with a piece of dark chocolate cake too!

 

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

 Riverview 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!

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You’ll taste the terroir in this Chardonnay

Posted by Eva

Monday, July 2nd, 2012
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Pondview Estates 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 Estates ‘Bella Terra’ Chardonnay VQA 2010

$24.20
Savvy Sommelier
Tasting Notes: Made with grapes from the outstanding 2010 vintage, the perfectly ripe grapes were barrel fermented & aged 9 months in both French & American oak. The result is a full-bodied wine with rich aromas of vanilla, toffee & orchard fruit (think pear, peach, apple) with smooth, creamy full flavours & a deliciously long finish.

Suggested Food Pairings: Chilled on its own or with your favorite seafood (can you just imagine this wine with steamed lobster?) or pasta with a rich cheese or cream sauce.

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

Pondview 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!

 

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Mama Mia! Unique Italian-styled wines from Ontario

Posted by Derek

Monday, April 23rd, 2012
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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!

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