Posts Tagged ‘selected by Sommelier’

It’s summertime & the living is easy….

Posted by Debbie

Tuesday, July 7th, 2009
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As the saying goes – It’s summertime and the living is easy.  This is especially true when you have a glass of good wine in your hand!  To make your summer a breeze, here are five favorite refreshing summer recipes with suggestions of wines to uncork (or un-twist!). Cheers & enjoy your summer!

 

Coffee Steak Rub

While visiting Niagara last summer, Charlie Pillitteri of Pillitteri Estates Winery invited me to a backyard BBQ where he served his guests steaks using this unique dry rub. The coffee beans caramelize while BBQing, offering a rich earthy flavour that will be enhanced with a robust red wine. 

 

TIP: This recipe can be doubled and stored in a jar or Ziploc container in the fridge.

 

½ cup whole coffee beans
¼ cup black peppercorns
¼ cup Montreal Steak spice
4 juicy steaks – any cut

 

With an electric coffee grinder, whiz coffee beans and peppercorns lightly.  The result should be a coarse mixture. In a bowl add ground mixture with Montreal Steak spice. Sprinkle mixture over steaks.  Gently rub into the surface of the meat, patting down to secure the coffee bean mixture in place. Flip steaks over and repeat on other side.

Cover steaks and place in fridge until BBQ is ready (The steaks can ‘marinade’ for a couple of hours or simply a few minutes).

Serve BBQ steaks to your liking.  Enjoy!

 

WHAT TO UNCORK?
Steaks are best with a big bold red wine.  Try Carmenere from Chile, Cabernet Sauvignon from Australia or a Red Zinfandel from California. Enjoy!

  

Watermelon & Black Olive Salad
From Wish Magazine, Summer 2006 issue

This can be enjoyed as a side salad or thread watermelon cubes on a skewer with black olives and pour vinaigrette over top and serve as a kebab.  Refreshing with a crunch and a zing!

 

4 cups seedless watermelon cut in ½ inch cubes
1/3 cup chopped black olives
1/3 cup chopped green onions

Place in a large salad bowl & set aside.

For Vinaigrette
1 Tablespoon garam marsala (An East Indian spice mixture that generally includes coriander seed, black pepper, cumin, cardamom, tumeric, nutmeg, cloves & cinnamon.  Purchase a package of this spice mixture at an Indian grocery or health food store).

1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 Tablespoons rice vinegar
¼ cup olive oil

 

Mix together all ingredients for vinaigrette.  Gently mix in vinaigrette to cover watermelon.  Chill until ready to serve. 

 

WHAT TO UNCORK?
There are many flavours in this recipe.  Best with something light & refreshing like a Pinot Grigio or Pinot Gris (same grape, different name depending on wine region made) or a dry Ros
é from France.

 

Windsurfing Squares
Tip: Wait to make this recipe until the summer months when your (or your neighbour’s) garden is overflowing with zukes!

4 eggs, beaten
1 cup Bisquick mix
1/2 cup chopped onion
1/2 cup vegetable oil
1/2 cup Parmesan Cheese
1 clove garlic
2 Tablespoons chopped parsley (fresh is preferable, but dried parsley will do)
½ teaspoon oregano
½ teaspoon salt
1/8 teaspoon pepper
3 cups thinly sliced zucchini

 

Add eggs to other ingredients and mix.  Fold in Zucchini.  Cook in a 9×13 greased pan.  350 degrees for about 45 minutes.  

Why is this recipe called Windsurfing Squares? 
The lore goes that friends of Debbie’s first nibbled on these savoury squares at the ‘Canadian Hole’ – a famed windsurfing spot in Cape Hatteras, North Carolina during a wonderful windsurfing trip.

WHAT TO UNCORK?
Red or white wine is the question. Why not serve both?  Chill a lightly oaked Chardonnay or French Chablis (un-oaked Chardonnay) and pop the cork (or twist the cap) of a medium bodied red wine Gamay grapes – labeled as Gamay Noir in Niagara or Beaujolais if made in France.

 

Local Strawberry, Québec brie, pancetta, pistachio & rosemary pizza

Les Fougeres Restaurant & Gourmet Store, Chelsea Québec
Makes 1 large pizza

1 pre-baked thin pizza crust
1 cup cream cheese, softened
1 pint fresh local strawberries, washed, hulled and sliced
250 g Québec brie in chunks
1 red onion, thinly sliced and sautéed in olive oil until soft
250 g pancetta, friend until crisp and broken into pieces
½ cup pistachios, shelled
2 Tablespoons fresh rosemary, choppe
Freshly ground black pepper, Maldon salt and orange zest to taste

 

Spread crust with an even layer of cream cheese.  Arrange strawberries, brie, onion and pancetta evenly over crust. Sprinkle with pistachios and rosemary.  Grind a little black pepper over the pizza. Sprinkle with Maldon salt and orange zest.

 

 

Bake directly on rack in middle of oven at 425 F for 7 to 8 minutes or until crust is golden and crisp and toppings are sizzling.

WHAT TO UNCORK?
This recipe says ‘Rosé’ all over it!  If red or white is more your preference, try a Sauvignon Blanc or slightly chilled Pinot Noir.  Enjoy!

 

Peppered Lamb Medallions with Garlic & Dark Chocolate Sauce

Our Savvy Sommelier Susan Desjardins selected this recipe to pair with June’s Savvy Selections – Black Prince Cabernet Franc.  Read Savvy e-Zine

Adapted from original recipe found in LCBO Food & Drink Magazine, Winter 2009
Serves 4

1 Tbsp freshly ground pepper (or to taste)
1 tsp herbes de Provence
2 boneless lamb loins, chops or medallions (about 1 lb.)
2 Tbsp olive oil
1 Tbsp finely chopped garlic
2 cloves garlic, chopped
1 c unsalted or low-salt lamb or chicken stock
½ oz. dark bittersweet chocolate (70-80% cocoa), chopped
 

Combine pepper, herbes de Provence and 1 Tbsp olive oil.  Brush lamb loins with mixture.

 

Preheat oven to 200F.  Heat 1 Tbsp oil in a small pan on medium heat.  Add chopped garlic, lower heat and cook until the garlic is just golden.  Remove pan from heat.  Add stock and return to heat.  Bring stock to a boil and reduce to ¼ -1/3 C.  Add chocolate, stirring until melted.  Reduce heat to minimum.

 

While the stock is being reduced, grill lamb on BBQ 12-15 minutes, or until pink inside.  Transfer to a dish and keep warm in the oven as you finish the sauce.

 

Once the sauce is ready, slice the lamb into thick slices and pour over a tablespoon of sauce.  Timing is everything with this recipe, as you don’t want the chocolate sauce to overcook!

 

WHAT TO UNCORK?
The trick with pairing this recipe is to make sure that the wine you serve does not overpower the chocolate sauce! Try a Syrah from France, or a Cabernet Franc from Niagara or red Zinfadel from California.

 

 

Cheers, enjoy these recipes & most of all have a great summer! 

 

 

 

 

Follow Savvy Company on Twitter: www.twitter.com/savvydebbie   

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Sipping wines with the Black Prince

Posted by Susan

Thursday, June 11th, 2009
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Savvy Selections wine of the month club
Featuring Black Prince Winery

Canada’s wineries delivered to your doorstep

This month brings royalty to the Savvy Selections featuring Black Prince Winery from Prince Edward County.  If you have not visited yet, ‘The County” is an easy weekend getaway 2 to 3 hour drive from Ottawa or Toronto, Ontario.  With rolling countryside, large farms, quaint Loyalist architecture, orchards, vineyards and the white beaches of Sandbanks Provincial Park on Lake Ontario.

 

The County has become Canada’s fastest growing wine region boasting 17 wineries awaiting your visit. Hand in hand, more boutique inns and gourmet restaurants are opening with renowned chefs from the Toronto area moving from the bustle of the city to the leisurely pace of the towns of Picton and Bloomfield.  The County has been settled for centuries and there is evidence of grape growing as early as 1850. In fact, local history notes that a winemaker from the County won a medal and diploma at the 1867 International Exhibition in Philadelphia. 

 

Not surprising then, that wine lovers are flocking to build their dream of a winery in this picturesque area.

 

We are excited to feature one of County’s wine industry pioneers – Black Prince Winery. This is indeed a dream of wine die-hards that became reality when the winery opened its doors in 2003.  In this month’s Savvy Selections, we feature:

– Chardonnay VQA 2007 – a crisp, refreshing wine – perfect as a summer sipping wine

– Melon de Bourgogne VQA 2008 – a unique white wine that was just released in time to be included in the Savvy Selections

– Cabernet Franc Reserve VQA 2007 – an impressive red wine that is growing in popularity & winning awards!

 

Fire up your BBQ, set out the deck chairs, uncork a bottle of wine and read this Savvy e-Zine blog, about the winery’s connection with the Opimium Society, the story of the name and its crest. As always, you will find our Savvy Sommelier tasting notes and summer recipes chosen to pair with your wines.

 

Stock up for the summer…

Summer entertaining requires plenty of good wine on hand.  Rather than fighting traffic to shop, have an assortment of wines delivered to your home or office by calling on Savvy Company to make the arrangements for more bottles of your favorite Black Prince wines or bottles from previously featured wineries in the Savvy Selections.  It is that easy!   Put us on speed dial! Savvy Company 613-SAVVYCO (728-8926)

 

Visiting wine country this summer?

Our Savvy Sommeliers continuously travels and we compile lists of ‘must visit’ wineries with wine recommendations and tips on restaurants to include in your trip.  Let us before you head off to any wine regions across Canada, call on us to map out your trip and to arrange a special tour of the winery for you.

 

Cheers!

Debbie
Follow me: www.twitter.com/savvydebbie



 

Introducing….
Black Prince Winery

Presented by Sommelier Susan Desjardins


Standing on the sun-drenched deck of the Black Prince Winery, sipping a glass of Chardonnay (included in your Savvy Selections) and admiring the just-budded vineyards in the distance, the winery’s general manager Geoffrey Webb, pointed out to me that the warm temperatures of late April brought on bud break sooner than usual. Spoken like an avid gardener, “there’s still a risk of frost through to the full moon”. You can’t control the weather, yet, Geoff has taken all possible measures to produce 100% Prince Edward County wines that express the local terroir as well as the typicity of the varietal. 

 

Originally from Montreal, Geoff attended Queens University and often visited Sandbanks Provincial Park to windsurf. He established a wine business in Toronto that led him to meet John Sambrook – the general manager of the Opimian Society.

 

Geoff was invited to get involved in several aspects of Opimian Society including finding a vineyard to invest in when the Society repatriated an investment it had made in a vineyard in Napa, California.

 

Formerly a horse farm, the 50-acre property is now the location of Black Prince Winery with a gently rolling south-facing slope where the vines are planted in deep sandy loam over limestone. The existing farm buildings were transformed into winery operations and there are have plans for new buildings in the near future. 

 

As one of the pioneers in the County, much experimenting was required to figure out what grapes would grow best.  When the vineyards were first planted in 2002, varietals included Pinot Noir, Riesling, Chardonnay, Cabernet Franc, Marechal Foch, Vidal and Chambourcin.  After a few years, it was decided to tear out the Pinot Noir and Riesling vines.  “We just couldn’t get the quality of wine we wanted from these grapes”, explained Geoff. 

 

In addition to grape varieties, weather plays a huge part in the winemaking.  For many varietals, the County tests their hardiness.  As we wandered through the vineyard, Geoff explained to me that all of the work in his vineyards is done manually, so that vigilance can be maintained during the growing season and the quality of the grapes can be maintained through harvest. Unlike other wine regions in Ontario, after harvest, winemakers have one more job to do before wine.  The vines are “hilled up” (grape growing term: buried under a foot of soil) to protect them from the harshness of winter. 

 

In an excellent vintage like 2007, when growing conditions throughout the spring, summer and fall, the grapes were healthy with high flavor concentration, and winemakers left the fruit hang on the vines to optimum sugar levels.  In 2008, the warm dry late summer weather compensated for the wet conditions in spring and early summer. Winemakers are used to working with Mother Nature to grow the best wine possible in the vineyard before harvest.

 

Since inception, Black Prince had a consulting winemaker.  Originally, from California, but more recently they have benefited from the expertise of a Niagara-based consultant, who is transferring knowledge to the local associate winemaker, John Fricker.  John is an award-winning amateur winemaker turned professional involved in winemaking in the County for many years.  

 

John monitors the Black Prince vineyards, and works closely with the growers who supply grapes for the other labels produced by Black Prince in their winery site – Harwood and Bella Vigne. This co-operative concept helps incubate new wineries. Geoff is enthusiastic with this approach as it provides the opportunity to showcase the terroir of other areas of the County with wines made from grapes of smaller growers who have yet to established their own wineries.  “We get excellent quality from these partner vineyards, and our winemaker is actively involved in the management of their vineyards.  We’re proud of our slogan – one winery, many terroir.”

 

Another addition to terroir, is the arrival of a cooper (winespeak: barrel maker) in the County.  Excited to make wine with County grapes barrel aged in County oak, Black Prince purchased 5 of 6 available County oak barrels and are currently aging a reserve Chardonnay.  Geoff offered me a barrel sample- mark my word, it promises to be a beautifully balanced wine. Be on the watch for it in a few years.

 

About the regal name…

Geoff explained that the owners wanted something linked to Prince Edward.  After searching in the history books about all of the royal “Prince Edwards”, they settled on Edward the Black Prince, who was a successful military commander and ruled over a large section of Aquitaine, France – an area that included Bordeaux – a perfect wine connection! 

 

You may be interested to know that the Black Prince winery escutcheon, like those of yore, depicts the history of its founders.  In the top left and bottom right quadrants pertain to the Opimian Society, while the top right and bottom left quadrants recognize the founders and the families which have contributed to the success of Black Prince Winery.

 

Click here to watch Black Prince Winery’s video
 

 

 

~ Savvy Sommelier Tasting Notes ~


Black Prince Chardonnay VQA 2007, $14.75
The fruit was sourced from three County vineyards, including the Wicked Point vineyard.  The fermentation in stainless steel tanks brings out the crisp minerality and zesty fruit, similar to the French styled unoaked Chardonnay – Chablis.  Black Prince Winery is excited that this wine won a bronze at the “Chardonnay du Monde” in Burgundy, France. 

Savvy Sommelier Tasting Notes: A lovely pale gold, this dry wine has delightful aromas of ripe fruits, with a hint of pineapple and citrus.  The fruit flavors are carried through on the palate with a refreshing acidity.  The wine is well-balanced with a crisp finish.

 

Suggested Food Pairing: Served well-chilled, this medium-bodied wine will go well with smoked salmon, a chicken salad, or a light cream-based dish.  Or, sip it on it’s own as you enjoy the lazy days of summer on your backyard or cottage deck!

 

Cellaring: No need to wait…this wine is ready to drink now.

 

 

Black Prince Melon de Bourgogne VQA 2008, $16.75 

We are excited to hear what you think of this unique wine.  To our ‘savvy’ knowledge, only two wineries in Ontario craft a Melon de Bourgogne – and both are from the County!

When we first tasted the 2007 vintage of Black Prince’s Melon de Bourgogne, we were impressed with this lush wine – and so was everyone else who tasted it, as it is now sold out.  With some arm twisting and sweet talking (wink-wink), we convinced Geoff to release the just-bottled 2008 vintage first, to you, our Savvy Selections subscribers! 

2008 was a challenging vintage all around, with heavy rain in the early summer, yet the winemaker has done an outstanding job creating this unique white wine. 

 

Savvy Sommelier Tasting Notes: Also known as Muscadet, Melon de Bourgogne is most commonly grown in the Loire Valley of France.  However, it has found a home in Ontario, partly due to its winter hardiness, and to its ability to “let the terroir sing”, to quote Geoff Heinricks (author of A Fool and Forty Acres a great book about the history of the Prince Edward County as well as first-hand recounts of the trials and tribulations establishing a vineyard in this new region).  Our Savvy Selections tasting panel found Black Prince’s Melon to be aromatic and fresh, with hints of honey, melon and citrus.  Bright citrus and apple peel carry through on the palate of this medium-bodied wine.  Hints of pithy grapefruit and minerality bring a cleansing and pleasant bitter note to the long finish.   

Suggested Food Pairing: made from grapes grown by the sea in France, and in this case by the Lake Ontario in the County, this wine is ideally paired with seafood.  To keep it local, enjoy the wine with the Fifth Town Artisan Cheese Cape Vesey cheese from the County, or a creamy Sauvagine cheese from Québec.  During my tour of the County this spring, I enjoyed tasty crab cakes at the Merrill Inn, and the owners have kindly (yes, more arm twisting and sweet talking was involved…what we do for our subscribers!!) provided the recipe below.

NOTE! Since this wine was literally just bottled in late May, we recommend you don’t open it for 4-6 weeks so that it has a chance to recover from “bottle shock” (winespeak for the change in the wine having quietly rested in tanks for months then moved onto the bottling line & shipped from the winery).  Chill & enjoy it this summer.

 

Black Prince Cabernet Franc Reserve VQA 2007, $15.75 

To produce this approachable Cabernet Franc with softer tannins, the grapes were lightly pressed, the free run juice was captured separately and then blended back into the pressed juice.  The result is a wine that was recognized with a Grand Champion award at the Royal Winter Fair, as well as a Bronze Medal at the Finger Lakes International Wine Competition. Bravo!

 

Savvy Sommelier Tasting Notes: A bright ruby hue, this Cab was a favorite amongst our Savvy Selections tasting panel for its ripe cherry aromas and hints of red peppers, sweet herbs and spices.  Made with 100% County grapes from the spectacular 2007 vintage, the flavors include red cherry, pepper…and even roasted red peppers!  The wine is well-balanced, with moderate acidity and integrated tannins.  The fruit and pepper notes carry through on the medium-long finish.

 

Suggested Food Pairing:  This wine is ideally paired with barbequed or roasted red meat, such as lamb, or with herbed roasted pork.  Enjoy with the exotic recipe we offer below: Lamb with Garlic & Dark Chocolate Sauce.

 

Cellaring: This wine is drinking well now, but could be appropriate for short-term (1 or 2 years) in the cellar.

 

Listen to CBC Radio interview about the award this wine won


  

~ Recipes to enjoy with your Savvy Selections ~

 

With Black Prince Chardonnay…

Argentinean Garlic Chicken with Corn, Tomato & Parsley Salsa

Adapted from the Ottawa Citizen
Serves 6

Ingredients

For the salsa:

1 bunch (~2 C) Italian parsley leaves, chopped
½ shallot, finely chopped
2 cloves garlic, minced
¼ c white vinegar
1 tsp dried oregano, or to taste
5-6 drops Tabasco sauce
¼ tsp ground pepper
½ c olive oil
1 pint cherry tomatoes, roasted
2 c corn kernels (from can, drained, or cut from fresh cobs)

For the chicken:

1 tsp each pepper, dried oregano, finely chopped garlic, ground cumin (optional)
1 Tbsp olive oil
6 boneless, skinless chicken breasts

 

Method

1.     First, cut the tomatoes in half, place on baking sheet cut side up, drizzle with olive oil, and roast in oven at 375F for about 30 minutes.

 

2.     Meanwhile, to make the sauce, in a food processor, combine the parsley, shallot, garlic, vinegar, oregano, Tabasco, pepper.  Process until finely chopped.  With motor running, slowly add oil and process until well blended but with coarse texture.  Pour into a bowl.  Stir in the corn kernels.  Once the tomato halves have cooled, add them and stir.

 

3.     To prepare the chicken, combine the pepper, oregano, cumin, garlic and olive oil.  Brush each chicken breast with these ingredients.  Grill on BBQ 3-5 minutes each side, or until chicken is not pink inside.

 

4.     Serve the parsley sauce on the side or spooned over each breast, along with small roasted potatoes.  Enjoy with Black Prince’s summer crisp Chardonnay!

 

 

With Black Prince Melon de Bourgogne…

Merrill Inn’s Crab Cakes
Recipe kindly provided by Chef Michael Sullivan, Merrill Inn
Serves 6 (12 2 oz. patties)

Many thanks to Amy Shubert, owner and innkeeper at the Merrill Inn for providing
this delicious recipe which we enjoyed during our stay.

Ingredients
1 lb. crab meat
½ C white bread crumbs
1 stalk celery, diced
½ red pepper, diced
½ medium onion, diced
1 egg, beaten
1 tsp Old Bay Spice (or ½ tsp Cajun spice) cheese
pepper, to taste
Dash of lemon juice
2 Tbsp olive oil
1 Tbsp butter

 

Method

1.   Sauté peppers, onion, celery and Old Bay Spice in 1 Tbsp oil until soft.

 

2.   Stir in bread crumbs followed by crab meat.  Add egg and mayonnaise, pepper and lemon to taste.
Chef’s tip: Don’t stir too much to avoid breaking down crab meat. 

 

3.   Refrigerate immediately for about 1 hour.

 

4.   Form the mixture into 2 oz. patties (2 ½ ” wide by ¾” thick).

 

5.    Preheat oven to 400F.  Preheat a cast iron pan with a light coating of vegetable oil on medium heat until the oil just starts to smoke.  Place patties in the pan.  Add a small piece of butter and gently sauté for 1 minute.  Place the pan in the preheated oven for 4-5 minutes.  Take the pan out of the oven, turn over the patties, and brown the other side on the stovetop over medium heat.

 

6.    Serve 2 patties over mixed dressed greens. Garnish with Cajun mayo if desired.

 


With Black Prince Cabernet Franc…

Peppered Lamb Loins with Garlic & Dark Chocolate Sauce
Recipe adapted from LCBO Food & Drink Magazine, Winter 2009
Serves 4

Ingredients
1 Tbsp freshly ground pepper (or to taste)
1 tsp herbes de Provence
2 boneless lamb loins (about 1 lb.)
2 Tbsp olive oil
1 Tbsp finely chopped garlic
2 cloves garlic, chopped
1 c unsalted or low-salt lamb or chicken stock
½ oz. dark bittersweet chocolate (70-80% cocoa), chopped
 

Method

1.    Combine pepper, herbes de Provence and 1 Tbsp olive oil.  Brush lamb loins with mixture.

 

2.    Preheat oven to 200F.  Heat 1 Tbsp oil in a small pan on medium heat.  Add chopped garlic, lower heat and cook until the garlic is just golden.  Remove pan from heat.  Add stock and return to heat.  Bring stock to a boil and reduce to ¼ -1/3 C.  Add chocolate, stirring until melted.  Reduce heat to minimum.

 

3.    While the stock is being reduced, grill lamb on BBQ 12-15 minutes, or until pink inside.  Transfer to a dish and keep warm in the oven as you finish the sauce.

 

4.    Once the sauce is ready, slice the lamb into thick slices and pour over a tablespoon of sauce.  Timing is everything with this recipe, as you don’t want the chocolate sauce to overcook!

 

5.    Taste your Black Prince Cabernet Franc alone, and then with the lamb.  Do you notice a difference?

 

 

Cheers to the arrival of summer!

 

 

Would you like to subscribe to Savvy Selections
It is simple…and delicious. 
Register online for 4, 6 or 12 month subscription and get ready to discover what Canadian wineries have to offer.

 

 

Already a Savvy Selections subscriber?  
We hope that you are enjoying the wines as much as our Sommeliers enjoy finding them for you.  When you have found wines that you would like a few more bottles, simply contact the Debbie and she will gladly organize a special shipment for you.

 

 

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A delicious discovery – 13th Street Winery

Posted by Debbie

Thursday, May 7th, 2009
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Savvy Selections wine of the month club
Featuring 13th Street Winery

Canada’s premium wines delivered to your doorstep

Pop quiz: How many wineries do you think there are…
…in Canada?
…in Ontario?
…in Niagara?

There are new wineries to discover all the time (I have received invitations to three grand openings this summer).  On the flip side, few are closing their doors, while acquisitions take place, so with all of this movement in the industry, the numbers to answer the quiz question are only approximates.  There are over 300 wineries across the country in seven provinces.  As you may know from being a subscriber to the Savvy Selections, in Ontario, there are three bustling wine regions – Prince Edward County, Niagara & Pelee Island – that are home to 150+ wineries. Niagara represents approximately 120 wineries. These are impressive numbers for an industry that has really only broken ground in the last 25 years.  Despite my frequent visits to Niagara, I have yet to visit every single winery – a feat that might finally happen this summer.

 

When I discover a winery with a wonderful story, down to earth people involved and incredible wines, I look forward to introducing the winery to our Savvy Selections subscribers. This is exactly the case when I discovered this month’s featured winery – 13th Street Winery.

 

This month’s Savvy Selections features:

– Sandstone Vineyard Chardonnay VQA 2006 – an impressively well made elegant white wine

– Cabernet Rosé VQA 2008 – with one sip you will fall in love with this summer sipper

– Wismer Vineyards Syrah VQA 2006 – hands down a favorite of our tasting panel

 

In this Savvy e-Zine (blog version) that accompanies the shipment of handpicked wines by our Savvy Sommeliers, read below about how a delicious homemade butter tart jump-started my discovery of this boutique winery.  And as always, you will find Savvy Sommelier tasting notes and interesting recipes chosen to serve when you pop the cork on these bottles.

 

Want to stock up your cellar with summer sipping wines?
If you would like to order 13th Street Winery wines or wines from previously featured wineries in the Savvy Selections, simply call us on 613-SAVVYCO (613-728-8926).  It would be our pleasure to organize a delivery of wines for you.

 

Planning a trip to wine country?
The Savvy team of Sommeliers continuously travels & we compile lists of ‘must visit’ wineries complete with ‘must try’ wine recommendations and even our favorite restaurants.  Let us before you head off to any wine regions across Canada and we will share our list with you.  Or, call on us to map out your trip and to arrange a special tour of the winery for you.

 

Cheers & enjoy!

Debbie
Follow me: twitter.com/savvydebbie

 

Introducing…13th Street Winery

 Presented by Savvy Sommelier Debbie Trenholm


Q
:
What happens when a lawyer and three engineers get together?

A: They decide to start a winery – of course!  This is in fact the humble beginnings of 13th Street Winery back in 1997. 

 

The common threads that weaves four men – Ken, Gunther, Erv & Herb – together was their experience as grape growers & award winning amateur winemakers.  Known as the ‘Original 4’, each had small vineyards, a passion for creating premium quality wines, yet they were looking for a place to produce their wines.  As they were crafting wines in small quantities, it became apparent that they could pool their resources to collectively share the latest equipment & vineyards all the while perfecting their winemaking skills together under the same roof & same winery name.

 

A small grey non-descript industrial looking building located on 13th Street quickly became the beehive of activity. There was always someone there tinkering away on equipment or checking their wine. This place was a popular meeting point where family & friends would drop in to chat & leave with bottles of wine.  Every once in a while, a tourist would enter into this seemingly ‘secretive place’ & be wowed with an adhoc tasting. “Still to this day, locals say – you guys must be new – or – why have I not heard about you before?” states Peter Bodnar Rod, Sales Director, Marketing & Hospitality.  This is baffling as they have been making wines for the past 12 vintages (winespeak: years).

 

When your paths lead you to this small winery, you will be warmly welcomed & treated to a delicious sampling of wines made from estate grown grapes. Peter explains, “The Original 4 did not want to make wines for the masses.  Rather, their focus was to hand craft premium quality wines that showcased the terroir & the climate.”  Twelve years ago, talk of terroir was considered ‘geek speak’ or ‘avant guard’.  It has only been in the last few years that the appreciation & understanding of terrior has become mainstream.

 

Another mark that the Original 4 where ahead of their time was their sparkling wines. Taking into account their engineering backgrounds, making sparkling wines fascinated them with the chemistry of the winemaking process as well as the intricate equipment. Over the years, they have fine tuned their craft & now create not one, but three impressive sparkling wines each year (two of which were made available especially for our subscribers on request). There are only a handful of wineries across Canada who include a sparkling wine (no less three!) in their portfolio.

 

A new chapter…

After 10 years, the Original 4 decided it was time to move onto new adventures in their lives. In September 2008, the winery was sold to two families who were deeply rooted in Niagara businesses. The Whitty family have been growing fruit & selling their produce at Whitty Farms for 101 years, spanning three generations. The Mann family are grape growers as well as own several car dealerships. Together, they lend their combined business, marketing & agricultural experience to grow this winery into its next chapter. While owners have changed, the one thing that remains constant is Herb Jacobson’s involvement as one of the Original 4 & head winemaker.

 

Infamous butter tarts…

I may have discovered a new winery, yet I also was treated to the best homemade butter tarts at Whitty Farms.  Doug & Karen Whitty kindly welcomed my visit with a pecan butter tart as we wandered through their farmers market located on the corner of 7th and 4th Avenues (take the QEW to 7th Street) in St Catherines. Everything grown on the family farm is available here fresh from their fields.

 

A new address, yet same name…

A full expression of the land – this has been the core of everything at 13th Street Winery . With the new owners, this has not changed. In fact it will be experienced even more now when you visit the new winery. Unlike other winery sites in the area, the 25 acre property is dotted with working greenhouses full of juicy strawberries & ripe tomatoes. A few steps away is the converted heritage farm home, now respectfully transformed into the winery’s tasting room.  When I visited this property under construction last spring, this site reminded me that winery owners are first & foremost farmers with a delicious way to share the fruits of their labour. Mark your calendar – the winery’s grand opening will be July 15th & it is only one reason to make the trip to Niagara this summer.

 

Enjoy your discovery of 13th Street wines!

Cheers!

 

 

~ Savvy Sommelier Tasting Notes ~ 

13th Street Winery Sandstone Estate Chardonnay VQA 2006, $18
13th Street makes two different Chardonnays that both show the finesse of the winemaking team.  An elegant & well made wine that you will forget that it has been finely aged in barrels.

Handcrafted in Small Lots: Only 160 cases made (less than 2000 bottles)

Savvy Sommelier Tasting Notes: Light to medium bodied, with a slight yellow gold colour & delicate aromas of pear, nutmeg & light toast waft from the glass. The taste is a combination of toasted almonds & citrus (lime perhaps?). Well balanced with a refreshing acidity in the finish. Delicious!

Suggested Food Pairing: A general rule of thumb is the body of the wine should give you an idea of the weight of the food served.  As this one is light to medium bodied, hard cheeses (parmesan, pecorino, gouda), fish & seafood dishes would be ideal.  Poached fish with toasted almond butter, seared tuna steak or salmon wrapped in phyllo pasty. Below you will find a modernized recipe for the classic Coquille St Jacques combining the ingredients of cheese & scallops.

Cellaring: No need to wait.  Just chill & enjoy.

 

13th Street Winery Cabernet Rosé VQA 2008, $16
You are in for a treat – this wine sold out quickly last year & I wanted to make sure that we planned for the winery’s feature so that I could share this spectacular rosé with you.

Note that the bottle sports the winery’s new label.  How is that for being hot off the press???

Handcrafted: With the overwhelming popularity of last year’s Rosé that quickly sold out, more was produced this year.  550 cases made (6600 bottles)

Savvy Sommelier Tasting Notes: A medium bodied wine with salmon colour & intense aromas of cherry & wild strawberry. When you take a sip your mouth fills with luscious flavours of wild strawberries & rhubarb (the light acidity).  Smooth on your tongue, well balanced & refreshing.  I bet that you will thank me for including this wine in your trio!

Suggested Food Pairing: I hummed & hawed whether this wine needed any food to pair with or simply suggest to chill & enjoy a glass on its own. To serve with a meal, pack a picnic, or pour a glass to accompany spicy Asian or sushi. I scoured my recipe books to find the perfect recipe – Rasta Pasta – a signature dish at Stone Face Dolly’s Restaurant in Ottawa.  Hope you like it!

  Cellaring:  Enjoy before summer is over. 


13th Street Winery Wismer Vineyards Syrah VQA 2006, $24
Don’t be confused – Syrah & Shiraz are the same grape, yet found all over the world & crafted into significantly different styles of wines. Originally grown in France, Syrah is intended to be an elegant, medium bodied wine.  Contrasting to Australia, this grape was the backbone of the wine industry when it started in the 1830s. It was nicknamed Shiraz & has become the country’s signature red wine – everything about a Shiraz is big & bold. 

Handcrafted in Small Lots: Only 166 cases made (less than 2000 bottles).

Savvy Sommelier Tasting Notes:  Styled in the French fashion, this medium bodied red wine was a hands down favorite of the Savvy Selections tasting panel when we sampled the 13th Street’s red wines. The colour reminded us of a bowl full of fresh red cherries.  The cherry factor carries through into the aromas with characteristics of freshly cracked pepper & a dash of fresh herbs (rosemary & thyme perhaps?). Leave the wine for a few moments & the aromas change hinting to freshly cut pomegranate…still loaded with cherry notes. Cherry prevails on the taste along with black plums & a delicious heat on the finish

Suggested Food Pairing: Fire up the BBQ to serve with homemade lamb burgers, grilled vegetables or pork tenderloin.  If you are taking a break from BBQing, then the hearty Goat Cheese Gnocchi with Red Pepper Coulis recipe would be a great match.

Cellaring: Already 3 years old, it is ready to be enjoyed now. If you rather stash this bottle away, it can be cellared for another 2 to 3 years. As the wines age, the cherry aromas, flavours & the tannins will continue to mellow. 

~ Recipes to enjoy with your Savvy Selections ~

With 13th Street Winery Sandstone Estate Chardonnay VQA…

Upbeat Coquille St Jacques

In the Kitchen with Anna by Anna Olson

Recipe appeared in Vines Magazine Jan 2009 issue

Serves 4

 

Notes from Anna: This is a more up-to-date version of scallops based in a creamy sauce, except, unlike the 70’s version, you don’t need to serve it in a scallop shell or coquille dish.  You will be impressed by how simple yet decadent this dish is – great as an appetizer for 8 people too

 

Ingredients

¾ cup sour cream (14% MF, not low fat)

½ cup mayonnaise

1 cup + 2 Tbsp finely grated Parmesan cheese

3 Tbsp lemon juice

Black pepper

1 ¼ lbs bay scallops

2 Tbsp dry breadcrumbs

2 Tbsp finely chopped green onion or chives

 

Method

Preheat oven to 425 degrees

 

Stir sour cream, mayonnaise, 1 cup Parmesan cheese, lemon juice and black pepper.

 

Rinse scallops, pat dry and stir into cream mixture

 

Spread into a 4 cup baking dish. 

 

Stir the breadcrumbs with remaining 2 Tbsp Parmesan cheese and sprinkle on top

 

Bake for 15 to 18 minutes or until the edges of the dish are bubbling

 

Garnish with chopped onion or chives.

 

With 13th Street Winery Cabernet Rosé VQA…

Rasta Pasta
A signature dish at Stone Face Dolly’s Restaurant, Ottawa (source of recipe – Ottawa Citizen February 2009)Serves 4 to 6

Rasta Spice Mixture

Ingredients
2 Tbsp whole coriander seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
½ Tbsp mustard seeds
1 Tbsp garam masala
1 Tbsp turmeric
½ Tbsp ground cardamom (optional)
6 cloves garlic
2-inch section gingerroot, peeled and chopped
6 Scotch bonnet chili peppers (very hot — or less, to taste; see note)
1 bunch fresh coriander leaves, chopped
1 medium onion, chopped

Note: When handling hot peppers, wear latex gloves, or wash hands well afterward with hot soapy water. Be careful not to rub eyes until hands are clean.

Tip: Freeze extra spice purée in ice cube trays, then place in re-sealable plastic bag and freeze to use later.

Method
In a small frypan on medium heat, sautée all four types of seeds lightly until aromatic, then place in blender and grind.

To the ground mixture, add garam masala, turmeric, ground cardamom, if using, garlic and gingerroot, and purée again.

Add Scotch bonnet chilies, chopped coriander leaves and onion. Purée once more, until all ingredients form a smooth paste.

Stoneface Dolly’s Coconut Milk
Makes about 2 ¼ cups 

Ingredients
One 19-ounce (540-mL) can coconut milk or coconut cream
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp lime juice
1 tsp sesame oil
Salt and pepper, to taste

In a blender, combine all ingredients and purée well. Keeps 2 to 3 weeks in the refrigerator, covered tightly.

Pulling it all together for the Rasta Pasta

Ingredients
1 Tbsp rasta spice (recipe above)
1/2 cup of Stoneface Dolly’s coconut milk
Cubed or balls of fresh melon, cantaloupe in bite size pieces
Cubed fresh pineapple bite size pieces
Sliced red and green grapes
Spaghetti or angel hair pasta noodles

Method
In a large pot bring water to boil. Cook pasta until al dante

In a bowl, combine rasta spice and coconut milk.  Add fresh fruit and toss until all fruit is well coated. TIP: if there is any juice from the fruit, drain

When pasta is done, drain water.  Return to pot on low heat. Add sauce with fruit.  Toss to thoroughly coat pasta

Serve immediately.  Alternatively, the sauce can be served on a bed of basmati rice (recommend wild or brown rice).

 

With 13th Street Winery Wismer Vineyards Syrah VQA 2006…

Goat Cheese Gnocchi with Red Pepper Coulis
In the Kitchen with Anna by Anna Olson
Serves 4 to 6

Ingredients
Red Pepper Coulis

Ingredients
1/4 cup olive oil
1 cup diced onion
2 1/2 cup diced red bell pepper
3/4 cup dry white wine
2 sprigs fresh thyme
2 sprigs fresh oregano

Method
For pepper coulis, heat a saucepot over medium heat and add oil.

Add onion and sauté for 5 minutes, until translucent. Add peppers and sauté 3 minutes more.

Add wine, thyme and oregano and simmer, covered, until peppers are tender, about 10 minutes. Remove from heat and puree until smooth. Strain, season and set aside.

 

Goat Cheese Gnocchi

Ingredients
4 oz fresh goat cheese, at room temperature
4 oz cream cheese, at room temperature
3 tbsp finely chopped green onion
2 tbsp finely chopped Italian parsley
1 tbsp finely grated lemon zest
2 eggs, separated
1 cup all purpose flour
1/2 tsp salt

Method
For gnocchi, beat goat cheese and cream cheese until smooth. Stir in green onion, parsley, lemon zest and egg yolks until smooth. Fold in flour.

Whip whites with salt to soft peaks and fold into goat cheese mixture in 2 additions.

Bring 4 L water to a boil and salt generously.

Cut dough into 2 pieces.

Roll out first piece into a log shape about ¾- inch in diameter and cut into ½ inch pieces.

Place on a floured tray and repeat with the second piece of dough. Drop gnocchi into water and simmer until they float, about 3 minutes.

Gently remove with a slotted spoon and set on a plate.

To serve, heat pepper coulis and spoon into a flat-bottom bowl. Gently place warm gnocchi on top and serve.

 

Cheers & Enjoy!

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Savvy Selections e-Zine featuring Malivoire Wine Company

Posted by Debbie

Wednesday, April 8th, 2009
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Featuring Malivoire Wine Company
Canada’s wineries delivered to your doorstep

 

April is a month of many celebrations.  Not only are we celebrating the arrival of Spring, the Savvy Selections featured winery, Malivoire Wine Company, is celebrating the launch of its new branding.  In fact, you are the first to hold in your hands wines sporting Malivoire’s refreshed look.  The official by-invitation-only launch takes place next week on April 15th in Toronto, hosted by winery owner Martin Malivoire.  While media and wine industry personalities nibble on a menu created by renowned chef Jamie Kennedy, Martin and his winemaking team will unveil the winery’s new ‘alive’ and ‘reflective’ branding.  More on the following pages….

 

In this month’s Savvy Selections, you will find:

– Chardonnay Musqué VQA 2008– a fun wine! Off dry with a little spritz to put you in the celebration spirit.

– Pinot Gris VQA 2008– chill and have on hand to serve this long weekend.

– Gamay VQA 2006 – a Malivoire signature – delicious, medium bodied red wine that consistently impresses

 

Recently, I had the pleasure of interviewing Martin Malivoire who reflected on how his winery has lead a number of innovations that are now part of the landscape in the Ontario wine industry.  In this Savvy e-zine, read about Malivoire’s gravity pull winemaking technique (Malivoire was the first winery in Niagara, now there are three), the reason for the new look and design and as always, included are the Savvy Sommelier tasting notes and recipes chosen to enjoy with these wines.

 

What are you celebrating?

The Savvy Sommeliers selected these Malivoire wines for you to enjoy and we are always interested in your impressions or what occasion you uncorked – or in Malivoire’s case ‘un-twisted’ – this month’s Savvy Selections. We look forward to hearing from you.

 

Add more bottles to your cellar?

If you would like to order additional Malivoire wines or wines from previously featured wineries in the Savvy Selections, just give me a call….it would be my pleasure to organize a shipment for you.

 

Cheers & here’s to the arrival of Spring!

Debbie & the Savvy Team

 

PS – Have you seen the recently released Canadian made movie One Week? Starring Joshua Jackson, his character, Ben Tyler, is confronted with his mortality as he takes a road trip on a vintage motorcycle across Canada. What starts off as an ill-defined venture soon morphs into a quest for the West Coast….with several bottles of Malivoire wines to help ‘fuel’ the journey. Keep a look out for bottles of Malivoire wines on the set. 

 

 

 

Malivoire Wine Company

Presented by Sommelier Debbie Trenholm

 

My interest in Malivoire began in 2001 while I was enrolled in the Queen’s University Executive MBA Program.  Using this as an entrée to become involved in the wine industry, Malivoire was my first business consulting ‘gig’. This experience gave me an insight to Malivoire’s unique gravity pull winemaking technique, their dedication to organic grape growing and winemaking practices, as well as the fascinating people who make the impressive wines. 

 

Over the years, Malivoire has been involved in several facets of The Savvy Grapes and Savvy Company.  They were the featured winery in one of our first winemaker’s dinners, were showcased in the Savvy Selections in May 2006 and we continue to showcase their wines in our various events. 

 

And I helped hand during their icewine harvest! One January evening in 2002, after a day of meetings at the winery, my cell phone rang around 11:30pm.  On the other end was Malivoire’s winemaker at the time, Ann Sperling, inviting to join the team who had just headed into the vineyards to pick icewine grapes because the temperature had reached -8C (the required temperature to pick and crush grapes for icewine). Now, that was a uniquely Canadian experience that I will never forget despite the chilly temperatures!

 

Whether harvesting during the fall or winter, the gravity pull winemaking technique makes Malivoire a fascinating winery to visit.  Martin Malivoire was inspired by this approach to winemaking while traveling wine regions in France.  The objective is to use natural forces rather than rely on electricity throughout each stage of the winemaking process. 

 

The location of Malivoire in Beamsville, on the natural slope of the Niagara Escarpment, is ideal. When the grapes are harvested, they are delivered to the Crush Level at the top of the hill.  Then, throughout the winemaking process, the wine naturally flows from tank to tank down to the Press Level. The wines are finished on the Bottling Level where they are bottled and ready to be sampled by the visitors in the Tasting Room, also located on the ground floor.  Winemakers believe that by using gravity to flow the wine from tank to tank, minimizes stress on the wine that could impact on the overall quality.

 

“Our approach is to under promise while over delivering when making our wines.  It is important to me to make quality wines that are affordable so everyone can enjoy them”, explains Martin. With this in mind, Malivoire has developed a two teir wine portfolio – one that focuses on Malivoire’s ‘main five wines’ – Pinot Gris, Chardonnay, Rosé, Gamay and Pinot Noir. Beginning with the 2008 vintage, wines made with these grape varieties are labeled with the new ‘alive’ logo.  “When the graphic designer presented us with a variety of label mockups, we were amazed when we saw the word alive jump out at us within the name Malivoire when stacked. The word captures everything that I have been trying to create at the winery over the past 10+ years – the spirit of the place, our ongoing commitment as stewards of the land, and the quality of the wines”, Martin says proudly.

 

The second tier wines are identified with the ‘reflective’ label where the M is mirrored by a W symbolizing Malivoire Wines.  These wines are considered limited editions with a ‘cult like’ following of discerning customers patiently awaiting for the release of these premium wines.  As you would expect these wines – Chardonnay Musqué, Moira Vineyard Chardonnay, Moira Vineyard Pinot Noir and Old Vines Foch – sell quickly as they are not crafted each year. 

 

We are excited to share with you Malivoire wines sporting the old look as well as the two new labels.

 

 


 

~Savvy Sommelier Tasting Notes ~


 

Malivoire Chardonnay Musqué VQA 2008, $20

I am thrilled to be able to share this wine with you.  Not to be confused with Chardonnay, this is a unique grape variety – a Muscat clone of Chardonnay (specifically clone 809), that produces grapes with intense aromas.  Malivoire originally intended to use the grapes for blending, yet with the overwhelming aromatics, the idea grew to make a low alcohol, off dry wine with a delicate spritz with similar to Moscato d’Asti made by Italians.  In my opinion, this wine is a great way to usher in the arrival of Spring.

 

Savvy Sommelier Tasting Notes: Stunning aromas of lemon and lime with a faint sweetness (does it remind you of lemon gelato?) that carries into the taste along with green apple, peach and a zip of grapefruit. This lively wine surprises many and puts a smile on their face as they discover this delicious elegant wine.

 

I could drink this wine all day long…and with the low alcohol (only 9%) – why not?

 

Suggested Food Pairing:  Not to be confused with sparkling wine as the spritz naturally disappears after a few minutes, this wine is easily enjoyed on its own. Serve in a flute glass to welcome guests or at a brunch with fresh cuisine such as Thai Salad Rolls with Sesame Ginger Dipping Sauce – recipe follows.

 

Cellaring:  Best enjoyed now, although Malivoire’s winemaker states that it could cellar until 2011…why wait?

 

 

Malivoire Pinot Gris VQA 2008, $19

“One word comes to mind – fresh”, comments Susan during the Sommelier tasting panel for the Savvy Selections. 

 

In last month’s Savvy Selections we featured Pillitteri’s Pinot Grigio, this month you have Malivoire’s Pinot Gris.  Same grape variety and same vintage (winespeak: harvest year), have a mini wine tasting and try the two wines side by side to compare the differences and note the similarities.

 

Savvy Sommelier Tasting Notes: An amazing crystal clear in colour, with aromas of stone fruit (think peach, nectarine, pear) and a slight floral nose (daisy perhaps?). The aromas continue as light acidity reminiscent of juicy white grapefruit through to the finish. A vibrant and refreshing wine that is well balanced, crisp & dry.
Bring on summer!  

 

 

Suggested Food Pairing: Another contender to sip on its own. If you serve with food, pair with dishes that are not too heavy or complex in flavours. Steamed mussels, poached fish or chicken, pesto pasta would all be enjoyable with this wine. I could not decide which recipe to showcase, so I offer two:

– Malivoire’s Marinated Mussels

– Poached Chicken on Spring Greens.

 

Cellaring:  Best enjoyed now or before summer is over.


Malivoire Gamay VQA 2006, $17
Consistently an impressive red wine, Malivoire has perfected the art of making a good Gamay!

Savvy Sommelier Tasting Notes: Fire engine red in colour, aromas of red roses, ripe red fruit (think red currant, strawberry and cranberry) with a hint of vanilla and cinnamon that lingers into the taste. This medium bodied wine is elegant and well balanced with soft tannins and lively acidity that makes it easy to drink. This wine is a good example of Martins’ mantra to under promise and over deliver – hard to believe that it is only $17 bottle.  At this price, it can easily be your house wine during the spring and into the summer months.

 

 

Suggested Food Pairing: Well timed for a roast of spring lamb, duck, goose (Martin Malivoire offers his roast goose recipe) or pork tenderloin.  Or fire up the BBQ for homemade hamburgers, ribs, shish kebabs and grilled vegetables.  In fact, this Gamay would equally share the table with roast chicken or turkey.  Almost anything goes with this Gamay.

 

 

Cellaring: Drink now or if you rather, stash this bottle away into your cellar for 2 to 3 years. As the wines age, the red fruit aromas, flavours and the tannins will continue to soften. 

 

~ Recipes to enjoy with Savvy Selections ~

 

With Malivoire Chardonnay Musqué…

Thai Salad Rolls with Sesame-Ginger Dipping Sauce

From Canadian Gardening Magazine, April 2009

Makes 16 rolls

 

While rice paper wrappers are customarily used to make this refreshing appetizer, this recipe uses young leaf lettuce for the wrapper, resulting in colourful, flavourful finger fare. Substitute chicken or salmon for the shrimp.

 

Note: A little of the dipping sauce is used to dress the ingredients, so make it first.

 

Ingredients

For dipping sauce:

1 tsp Asian chilli sauce (or substitute for ¼ tsp dried red pepper flakes)

2 tsp sesame oil

2 Tbsp rice wine

¼ cup orange juice

6 Tbsp soya sauce

1 tsp freshly grated ginger

2 tsp peanut butter (optional)

Combine all ingredients in a small bowl and mix well.

 

For rolls:

3 oz thin rice vermicelli noodles

20 pieces of leaf lettuce (16 to be used for wrappers and 4 leafs for the filling)

1 carrot, peeled, halved, cut into matchsticks pieces

1-2 green onions, trimmed, halved, cut into matchsticks

½ seedless cucumber, halved, cut into matchsticks

12 fresh sprigs of coriander

12 fresh leaves of each basil and mint

16 shrimp, cooked, halved lengthwise

 

Method

Soak vermicelli noodles in cold water for 5 minutes. Drain, then cover with boiling water and let sit for 5 minutes. Drain, rinse well, drain again and pat dry.

 

Stack 4 remaining lettuce leaves, roll them up and slice into thin strips using a chef’s knife.

 

Top each whole lettuce leaf with a little of the shredded lettuce, a few noodles, pieces of carrot, green onion and cucumber, a bit of coriander, one basil leaf and one mint leaf, arranging in centre. Add two pieces of shrimp and drizzle with a little of the dressing.

 

Fold up bottom edge of each lettuce leaf and roll tightly to enclose ingredients. Then arrange on a serving platter seam side down. If not serving right away, cover with plastic wrap and refrigerate.

 

Malivoire Pinot Gris – Recipe #1

Malivoire’s Marinated Mussels

From www.malivoirewine.com

Serves 4 (as an appetizer)

 

Ingredients

2 lbs cleaned Mussel meat (approx. 10 lbs. with shells) 

1 cup olive oil

2 Tbsp minced garlic

2 Tbsp chopped shallots

½ bunch fresh dill – stripped from stem

1 Tbsp apple cider vinegar 

 

Method

Steam mussels and cool for about half an hour. 

 

Once the mussels are cool, carefully remove the meat from their shells with your fingers or a fork.

 

Mix together remaining ingredients in a bowl. 

 

Add mussel ‘meat’, toss with marinade to completely coat. 

 

Cover and marinade for 12 to 24 hours in refrigerator.

 

Serve as an appetizer on its own or with crackers, sliced bread or wrapped in lettuce leaf.

 

Malivoire Pinot Gris – Recipe #2

Poached Chicken on Spring Greens

From Canadian Gardening Magazine, April 2009

Serves 4

A simple preparation that features boneless chicken breasts poached in an aromatic liquid. The flavour-infused chicken is then served over young lettuce, and the entire dish is drizzled with a bright Asian-style dressing.

 

Ingredients

For dressing:

1-2  fresh hot chilies, finely chopped (use rubber gloves when working with chilies; if you remove the membrane and seeds, they will be milder)
3 cloves garlic, minced
2 Tbsp light brown sugar
1 Tbsp rice vinegar
3  Tbsp fresh lime juice
3  Tbsp fish sauce

Whisk together all ingredients in a small bowl to combine well. Set aside.

 

 

For chicken:

3 coriander stems, roots intact, ends trimmed
1 Tbsp black peppercorns
4 slices fresh ginger root
2 green onions, coarsely chopped
½ lemon, thinly sliced
1 cup dry white wine (such as Pinot Grigio, Pinot Gris or Sauvignon Blanc)
1 Tbsp salt
4 boneless chicken breasts
4 cups spring lettuce greens
1 cup sugar snap peas or snow peas, blanched, refreshed in ice water
8 asparagus spears, trimmed, blanched, refreshed in ice water

 

 

For garnish:
½  cup coriander leaves
¼ cup mint leaves
Fresh lime wedges

Method

Place coriander, peppercorns, ginger, onions, lemon, wine and salt in a large saucepan. Add 8 cups of water and bring to a boil over high heat.

Add chicken breasts and give a quick stir; turn off heat and cover with a tight-fitting lid. Allow chicken to poach for 2 hours.

To serve: Evenly distribute lettuce, peas and asparagus among four plates. Remove chicken, pat dry and slice on the diagonal into ½-inch (1-cm) pieces. Place atop greens and generously drizzle dressing over each serving. Garnish with coriander, mint and lime. Serve immediately.

 


With Malivoire Gamay…

Peppercorn Thyme Roasted Goose

From the kitchen of Martin Malivoire

 

Ingredients

1 whole goose, 8 to 10 lbs cleaned
½ cup extra virgin olive oil
¼ cup butter, cubed
1 large onion, quartered
2 carrots, peeled and chopped
2-3 stalks celery, chopped
3 tbsp peppercorns (green peppercorns preferably)
2 tbsp fresh thyme
1 tbsp fresh garlic, chopped
salt and pepper

 

Method

1.      Begin by mixing the peppercorns, thyme, garlic, and olive oil together in a small bowl. Season with salt and pepper, set aside.

2.      Prepare the goose by adding salt and pepper to the cavity, then brush the peppercorn mix on the outside, reserving any extra for basting.

3.      In a roasting pan, place the goose on top of the onion, carrots, and celery. Roast for 2 to 2 1/2 hours at 350°F. Baste goose with remaining peppercorn mix and drippings until golden brown, and the liquid from the cavity runs clear. Be cautious drippings do not overflow the roasting pan. Some drippings may need to be taken off.

4.      Remove the goose from the oven and let sit 10-15 minutes before carving.

5.      For simple gravy, strain the drippings into a saucepan. Over medium heat mix in butter and thyme, salt and pepper to taste. Carve & enjoy.

        

Cheers & Enjoy!
When you would like to order additional Malivoire wines or wines from other featured wineries in the Savvy Selections, simply contact the Savvy Team and we will organize a shipment for you.

 

 

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