Posts Tagged ‘Syrah’

Meldville Wines: Syrah

Posted by Debbie

Friday, March 27th, 2020
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2017 Syrah

Niagara

Savvy Sommelier Tasting Notes: The fruit for this wine comes from two vineyards, one in Niagara-on-the-Lake and one in Beamsville. Aged in French oak, you’ll find a rich palate of dark cherries and blackberries.

Suggested Food Pairing: With a food-friendly acidity and long dark fruit finish, this is a wine to pair with the Sunday roast.

If you would like to order this bottle of wine, call your friends at Savvy Company at 613-SAVVYCO (728-8926) or email us at cheers@savvycompany.ca. We’ll deliver with a smile!

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Bordeaux invasion at the LCBO

Posted by Julie

Thursday, October 25th, 2012
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There’s nothing like a new Vintages release to chase away the post-Thanksgiving blues. The left-overs are gone as are the rellies and friends that made it all so special. But the thoughts of new Bordeaux coming to town just perks me right up and makes me long for a huge wine cellar.

With approximately 7,000 châteaux and 21 appellations it is not surprising that the Bordeaux region of France is the world’s major wine industry capital. Appellations in France are similar to our wine regions in Canada. For those of you who have not been to France, the Bordeaux region is located in the southwest part of France on the Atlantic coast.

Bordeaux produces quality and quantity red and white wines. The red wines are mostly blends from grapes such as: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and even Carménère. White Bordeaux is made from Sauvignon blanc, Semillon and/or Muscadelle grapes. It’s hard to go astray in your choices with these crème de la crème grapes and your choices will be more price dependent than anything else-as the quality is always there.

This release made me think of some of my favorites that I had not picked up for a while so it was a wonderful reminder of how well some red Bordeaux pair with beef and lamb and the white’s with shellfish.

Well this is not the first time that reading about these new releases made me want to jump on a plane, but since it will not be for this year, I’ll have to be content with picking up some new bottles to stash away for when it gets really cold.  I hope you will join me.

Santé, Julie

 

Chateau Toumilon Blanc 2009 France
$16.95 (Vintages #314864) 12.5% alcohol
This is such a light easy sipper, pale straw yellow, mild citrusy aromas with light – medium soft textures in the mouth. I got some delicate flavors of pears in this bone dry white wine and it is just slightly acidic with some minerality on the finish.  If anyone is looking for a new “house” wine, I’d suggest you pick up a bottle of this. It slips down pretty easy and does not have a lengthy finish but it sure sends you back for more.  It also won a Silver Medal (Best in Class) at the International Wine & Spirit Competition, 2011. I was not the only one that liked this wine!

Three Saints Chardonnay 2009
Santa Maria Valley, Santa Barbara,U.S.A.
$20.95 (Vintages #297531) 14%
The “Three Saints” signify the three valleys were the Dierberg family grow their grapes. These Chardonnay grapes are grown in the coastal Santa Maria vineyard; the other vineyards are the Santa Rita Hills and the Santa Ynez Valley where Pinot Noir and Syrah are grown. The wine has inviting aromas of ripe melon, yellow apples and a little citrus that carry through leaving a little honey and roasted nuts on the aftertaste. A medium bodied white wine that is crisp and refreshing with rich tropical fruit flavors. Lovely on it’s own or with some turkey pot pie with flakey pastry, it would be scrumptious.

Angel’s Gate Mountainview Merlot 2010
VQA Beamsville Bench, Niagara Peninsula
$18.95 (Vintages #299172) 12.5% alcohol
Angel’s Gate Winery is on property that was once owned by the Congregation of Missionary Sisters and in 1995 the land was converted into a vineyard. I have found all of the Angel’s Gate selections to be pretty heavenly. The winery itself has historic, distinct gables and a tower reminiscent of a church. Think dark cherries in colour with tastes of violets, strawberries a little chocolate cake and a pinch of earth. Smooth and supple, rich in texture and tannins and all you need is some Prime Rib for a first class dinner.

 

Rolf Binder Heinrich Shiraz/Mataro/Grenache 2008
Barossa Valley, South Australia
$24.95 (Vintages# 90258) 14% alcohol

For those of you not familiar with the Mataro grape, it is also known as Mourvèdre and originated in Spain. A lovely dark rich violet color with aromas of sweet dark ripe berries, blueberries and plums that follow through with a fairly hefty mouth feel. It has lots of juicy sweet spice and peppery flavors that come through on the aftertaste. This red wine is smooth and complex and would pair it with any red meat but it’s a yummy sipper on its own.

Château Lalande Mausse 2009
AC Fronsac, Bordeaux, France
$16.95 (Vintages #303859) 14% alcohol
The Bordeaux in this release are in a class of their own and for the price this shows beautifully. Lovely dark cherry color, aromas of red berry fruits and a little tobacco. The flavors of this red wine follow through on the palette, medium bodied with decent acidity and a tad earthy.  Sheer class.

Grand Total: $98.75

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Two outstanding Chilean red wines

Posted by Susan

Wednesday, September 5th, 2012
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At a recent wine tasting featuring Chilean wines, Savvy Sommelier Susan Dejardins learned that the modern wine industry began in Chile during the 1980’s with the arrival of Miguel Torres from Spain. He introduced state of the art technology, including stainless steel fermentation tanks and French oak barrels, and began transforming the vinification process. Chilean winemakers soon followed suit and the wine export industry began to flourish.

Today, winemakers and viticulturalists are searching for new ways to create wines with a unique sense of place, matching vines to soils, introducing new techniques, and planting vines in more challenging areas such as the higher slopes of the Andes.

 

Cono Sur ‘Reserva’ Syrah 2011

Colchagua Valley
$13.95
LCBO#221820
14.0% alcohol

Blended into this deep purple Syrah are small amounts of Malbec, Cabernet Sauvignon and Carmenère. Aged 12 months in French oak, the rich ripe aromas of berries and black cherries, sweet spice, vanilla and pepper lift from the glass. Dry, mid-full weight, the wine is loaded with ripe dark fruit and the tang of black pepper. Subtly structured and nicely balanced, this is a tasty, approachable, easy-drinking wine.


Arboleda Cabernet Sauvignon 2009

Aconcagua Valley
$18.95
LCBO#606764
14.0% alcohol

Blended with small amounts of Cabernet Franc and Syrah, this delicious wine spent 12 months in a combination of French and American oak. Alluring aromas of rich ripe spice-infused fruit, dried herbs and floral notes, cedar and vanilla tantalize the nose. Dry, medium-full bodied, it’s satin smooth and mouthfilling. There’s good complexity to the flavours—raspberry and blackcurrant, toasty oak, herbs and spice and a hint of pepper—and a fine balance of round tannins and fresh acidity. On the finish, it’s dry with lingering flavours of spiced fruit. Savour now or cellar short term. This wine was a hit at the wine and food pairing created by Sidedoor’s chef Korecki’s Dry aged striploin with raspberry pepper.

 

Enjoy!
Susan

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Fielding Estate Winery

Posted by Julie

Thursday, August 30th, 2012
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Savvy Selections wine of the month club
Featuring Fielding Estate Winery
– August 2012 –

 

Outstanding Riesling, Pinot Gris and Meritage and down home hospitality are what come to mind when we think of Fielding Estate Winery located on the Beamsville Bench (Niagara Escarpment). Twelve years and countless awards later, the Fielding family is continuing to work their magic in the vineyards. It is no wonder that Fielding has been named among Canada’s Top 10 wineries.  In the following pages, Savvy Sommelier Julie will tell you some of the reasons why.

Julie caught up with Heidi Fielding when she was visiting Ottawa for an interview by CTV for the annual Graze the Bench that runs on June 9 & 10th to celebrate the growing season. Good wine paired with delicious hors d’oeuvres flowed all weekend. At Fielding, Pulled Duck Sliders with Warm Potato Salad created by August Restaurant was served at the winery paired with Fielding’s Sauvignon Blanc VQA 2011 and Cabernet Franc VQA 2010.

It’s only August but are you starting to think about a dinner party this fall with all of the fresh produce? We can make it easy for you with this month’s Savvy Selections. At the panel tasting, our Savvy Sommeliers easily agreed that Fielding Estates wines are top-notch & we are excited to introduce you to them this month.

In your Savvy Selections, you will find:

Fielding Estate Sparkling Riesling VQA – joy in a glass!

Fielding Estate Vineyard Rock Pile Pinot Gris VQA 2011 – refreshing & simply outstanding

Fielding Estate Meritage VQA 2007 – stunning is an understatement

OPTIONAL WINE: Fielding Estate Cabernet Sauvignon VQA $34.95 regularly $44.95

In the following pages of this Savvy eZine, Julie shares history about the family run business along with the Savvy Selections tasting panel’s notes with a dinner party in mind.

Outstanding wine & prices

Fielding Estates has offered us $35 off the regular prices of their featured wines in this month’s Savvy Selections.  Once you have opened them & would like to have additional bottles, contact me directly to re-order.  Heads up that there are only a few bottles of the Pinot Gris left and by the time I finish this sentence, they may all be gone!  In any case, contact me & I will gladly make the arrangements for additional Fielding or other Ontario wineries that we have featured to be delivered to your home, office…or even cottage!

Save the date: Thursday November 8th

You are the first to know! Our 5th annual Savvy Sip, Swirl, Savour & Selebrate wine evening will feature winemakers who we have showcase in the Savvy Selections. This fun reception style event will take place again this year at the National Arts Centre on Thursday November 8th.  This is our annual wine tasting party to celebrate our 9th year in business with you & our winery clients.  For now, pencil the date into your calendar…more details to come!

From all of us at Savvy Company, we thank you for continuing to be a subscriber to Savvy Selections.

Cheers & Enjoy!


Debbie & Savvy Team




Introducing…

Fielding Estate Winery

Presented by Savvy Sommelier Julie Stock

 

In year 2000, Ken & Marg Fielding, purchased 53 acres of peach & pear orchards.  While recently retired, their sole intention was to plant grapes & building a winery. Looking back 12 years later with their son Curtis (right), a former race car driver & his wife Heidi (left), the family have seen the vineyards have come to fruition. The winery is a family affair & most importantly, Ritchie Richards, whom the family had known for years prior to joining Fielding, is now the talented & highly awarded winemaker.

The property was first planted with Riesling, Gewurztraminer, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot and Syrah vines. In 2002, the harvest was small, but the results proved rewarding. In 2003, Mother Nature blasted Ontario with a harsh winter.  No doubt as an apology, 2004 was a fabulous year & the Fielding family produced their largest harvest of approximately 8000 cases of wine. At this point, they were well on their way to producing premium wines, not to mention winning impressive Canadian wine awards.

My husband, Doug, (also a Sommelier on the Savvy Team) & I met up with the whole family in June while doing our annual Niagara pilgrimage. We were toured around the nooks & corners of the winery like royalty.

Ritchie works his magic!

Educated at nearby Brock University’s Cool Climate Oenology & Viticulture Institute, Ritchie honed his experience at other local Niagara wineries – one being Stratus Vineyards – before being hailed to Fielding. Mark my words that we will be reading about Ritchie’s talent for a long time to come. He believes in extrapolating the best of the unique characteristics of the soil & climate. With each sip, you will recognize his talent too. It is no wonder that Ritchie’s took home a motherload of medals at this year’s Cuvee (Ontario wine industry’s equivalent of Academy Awards) including Gold for his Estate Bottled Pinot Gris VQA 2010, Viognier VQA 2010 & Cabernet Franc VQA 2010. Congrats Ritchie!

The Vineyards


Fielding has two main vineyards – The Jack Rabbits Flats Vineyard on the Lincoln Lakeshore sub-appellation comprises 40 acres of stoney deposits in sandy loam soil which holds the warmth of sun exposure. Curtis & Heidi explained that the red grape varieties do really well on this parcel of land giving the wines a complexity of rich dark fruit flavours. From this vineyard, they won the Cuvee 2012 Gold medals for their 2009 Red Conception & 2012 Cabernet Franc. As well, they explained the white Pinot Gris grapes also develop very impressive flavours from this mature soil. As an aside, I asked where the name “Jack Rabbits” comes from & they laughingly said “well aside from there used to be the tons of jack rabbits in the vicinity, it used to be a “parking spot”, at which they smiled & left the rest to my imagination. Similar story for the reason the wine is called Conception.

The other 13 acres – called the Fielding Vineyard – are located on the eastern slope of the Beamsville Bench. The bench provides clay loam soil with a deep limestone base to promote good natural drainage. The growing season is a little longer & more suited to Riesling; the wine ultimately features the unmistakable crisp minerality of their birthplace. This seems like the right time to mention that in 2010 their Riesling was in named one of the top ten wines in Canada. Congrats!

Hot enough for ya?

The most asked question at wineries this summer is the impact of the unforgiving heat. As Heidi put it, “we are not committed to doing one particular method with any one varietal, rather we will do the best to showcase the grapes in any given year & see how it all turns it out.” That is the beauty of winemaking.

We had not been long at the winery before we start to feel like part of the extended family. Heidi’s infectious warm personality is so representative of the Fielding hospitality. From ‘The Lodge’, on a clear day, you can see Toronto beyond Lake Ontario, yet it is easy to feel like you are in the Haliburtons comfortably sitting in their infamous Muskoka chairs on the grounds as well as on their wine label – all in effort to depict a relaxed style of the Fieldings. Hiedi sums it up best, “when people come to visit our winery, we want their experience to be fulfilling & leave with a wonderful and memorable experience.”  I can assure Heidi, Curtis, Marg & Ken that a visit to their winery, left Doug & I with great memories & a closer connection to the Fielding family & their wines. Cheers!

Discoveries in the cellar

When touring the cellars at Fielding Winery, amongst the typial stacks of French & American oak barrels, Doug & I also saw something amazing, not before seen in our wine travels. Three stainless steel tanks on top of one another each containing about 26,000 litres of different wine. The picture does not do it justice but it was quite a sight!

 

~ SAVVY SOMMELIER TASTING NOTES ~

Sparkling Riesling Brut VQA Ontario, $27.95

We often see the term “charmat method” on bottles of sparkling white wine. Similar to the way that Champagne is made in France, the charmat method is basically taking the grape juice through two fermentations. The first one turns the grape juice into wine (without bubbles), the second fermentation takes place in large stainless steel pressurized containers or tanks which, when the winemaker adds yeast and sugar to the wine this create carbon dioxide (CO2) which in turn creates the bubbles. The tiny bubbles create a “mousse” and can give the wine a yeasty and toasty mouthfeel. The charmat method receives its’ name after a Frenchman named Eugene Charmat who invented the process.

Savvy Sommelier Tasting Notes: No doubt about it, all the Savvy Sommeliers were impressed with this “sparkler”. Pale gold, bright and clear with aromas of honey and pear, peaches and almonds. The aromas follow through on the palate with a pinch of minerality, petrol and lemon drop candies. The wine is dry and well-balanced. It has beautiful acidity with fruit flavours that linger in the aftertaste.

Suggested Food Pairing: The Savvy team had no difficulty matching this with all kinds of appetizers or just enjoying it on its own. Proscuitto wrapped melon, salty crisps, sushi, puff pastry bites, buttery lobster all came to mind.

Cellaring: No need to wait for a special occasion – uncork now!

Fielding Estate Rock Pile 2011 Pinot Gris VQA, $24.95

There is a distinct pile of stones in the Jack Rabbit Flats Vineyard that marks a mature block of Pinot Gris vines, planted nearly 20 years ago. Although the vines are low-yielding they are carefully hand-picked which results in a wine full of character.

Savvy Sommelier Tasting Notes: This golden hued baby was reminiscent of tropical fruit; peaches, pears, bananas, pineapple and was unlike any other Pinot Gris’s we have tasted in the past.  There is alot happening in the medium body wine that sip after sip brought more to the surface and the crisp acidity brought out lemon-lime flavours. The wine is slightly off-dry with an aftertaste of butterscotch that reminded one Savvy sommelier of luscious icing covered Turkish delight candy on the finish. We urge you not to serve this beauty too cold since the flavours open up like a flower after it has sat for awhile. Take it from the fridge about 15 minutes prior to serving – simply yummy!

Suggested Food Pairing: There were umpteen food ideas that came to mind to the point we were all getting hungry!  There is enough body in the wine to handle grilled pork tenderloin with a fruit salsa, plank salmon, or a summer salad with seafood. The flavours make it so versatile that we even thought it would even be delicious with lemon meringue pie. Definitely a wine for all seasons.

Cellaring: Again…no reason to wait. Drink now or within the next two years.

Fielding Estate Meritage 2007 VQA Niagara Peninsula, 
$34.95

(regularly $59.95 – a special discount for Savvy Selections subscribers)

A red Meritage is made from a blend of at least two or more varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, or Petit Verdot with no varietal comprising more than 90% of the blend. In this Meritage, the components of the final blend were vinified separately following eighteen months aging in barrels on lees (winespeak for the grape skins) then selected through a series of tastings and trial blends. It is no surprise this wine received GOLD MEDAL 2009 – Canadian Wine Awards (ranked best red blend in Canada).

Savvy Sommelier Tasting Notes: After one sip, we all looked at each other and went “ummmmmm”, oh my where to start. This blend of Merlot, Cabernet Sauvignon and Cabernet Franc sifts aromas of chocolate, warm spices, black plums almost reminiscent of Christmas cake. The velvety silky texture coats the inside of the mouth with fine tannins and luscious dark berry flavours. This full bodied wine is concentrated and complex that finishes with the above flavours plus a hint of coffee and caramel.

Suggested Food Pairings: Prime rib roast beef, beef tenderloin, baby back ribs, steak topped with blue cheese and horseradish all come to mind. It is definitely a red meat wine.

Cellaring: Enjoy now and will drink best 2012 to 2018. Decant in its youth.

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

For this month’s selection of recipes we decided to offer you something different …

When the Savvy Sommeliers finally decided on which wines to feature (it was a difficult decision), one said the selected wines would be ideal to serve at a dinner party.

Depending on the size of your dinner party you may want to have more than one bottle of each, but we all thought that the following recipes would make a fabulously elegant dinner party, many of the dishes can be prepared ahead.

We hope you agree and would be thrilled with your feedback.

With Fielding Sparkling Riesling …

Parmesan Crisps

From the kitchen of Savvy Sommelier Julie



There are so many versions of this recipe but nothing could be simpler, or more delicious to match with this sparkling wine. The fruity bubbles in the wine compliment the saltiness in the cheese and just send you back nibbling for more. I sometimes serve them a little red pepper jelly on the side.
A perfect hors d’oeuvres – beware, folks inhale these!

Ingredients
1-1/12 cups of grated Parmesan depending how many crisps you would like to make.
Should yield about 20 small crisps.

Method
Preheat often to 400 degrees and put a heaping tablespoon of the Parmesan onto a parchment lined baking sheet. I would space the spoonfuls about an inch apart.

Bake about 8 minutes or check them after 5 and they should be just slightly golden.

With Fielding Rock Pile Pinot Gris …

Arugula & Hazelnut Salad

www.chatelaine.com

Ingredients
2 Tbsp (30 mL) white-wine vinegar
1 tsp (5 mL) Dijon mustard
1 garlic clove, minced
1/4 tsp (1 mL) each dried thyme leaves and salt
Pinch of granulated sugar
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) snipped chives
3 pink grapefruits or tangerines
1 fennel bulb
12 cups baby arugula
6 slices of prosciutto (optional)
3/4 cup (175 mL) toasted hazelnuts

Method

In a bowl, whisk vinegar with Dijon, garlic, thyme, salt and sugar. Slowly whisk in oil and stir in chives.

Cut off the top and bottom of grapefruits then slice off and discard remaining peel, including all white pith. Carefully slice segments out, leaving membrane that separates them behind. Set segments aside and discard membrane.

Trim the feathery fronds from fennel and discard the core & slice fennel into thin strips.

Place arugula, grapefruit segments and fennel in a large bowl. Drizzle with dressing. Toss to mix. Divide between plates.

Tear prosciutto and scatter overtop. Sprinkle with hazelnuts.

If making ahead, prepare dressing, fennel and nuts. Dressing will keep well, covered and refrigerated, for up to 1 week. Cover and refrigerate grapefruit and fennel up to 1 day. Store nuts in an airtight container up to 1 week.

With Fielding Meritage …

Recipe #1 – To serve with the Main Course

Rib Roast with Garlic Mustard Rub

Bonnie Stern’s Friday Night Dinners 

Serves 10

TIP: Use a meat thermometer to make sure the roast is cooked to medium-rare. (Don’t take a chance after paying so much for such a gorgeous roast).

Ingredients
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) extra-virgin olive oil
4 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh rosemary; or 1 tsp (5 mL) dried
1 tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) pepper
1 6-lb (3 kg) standing rib roast, boneless rib boast or strip sirloin roast
2 shallots, thinly sliced
3/4 cup (175 mL) dry red wine
1 cup (250 mL) beef stock

Method

In a small bowl, combine mustard, oil, garlic, rosemary, thyme, salt and pepper and smear roast all over with mustard rub.  Then place in a shallow roasting pan, fast side up. 

Roast meat in a preheated 425 degrees F (220 degrees C) over for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue to roast for 1 1/4 to 2 hours, or until a meat thermometer reaches 130 degrees F (55 degrees C) for medium-rare.

Transfer roast to a cutting board and allow to rest for 20 minutes before carving.

While roast is resting, place roasting pan on stove over medium-high heat and skim off fat.  Then add shallots and wine and cook until reduce to 2 tbsp (25 mL) and add stock and cook until reduced to a 1/2 cup (125 mL).

To carve, remove string from roast and cut off bones in one piece by cutting between meat and bones. Cut bones apart and serve with meat (to guests who want them the most!). Turn roast over on carving board so it is sitting boned side down and carve into slices. Spoon juices over roast when serving.

I would also serve some simple green beans or snap peas and mashed potatoes with the roast. To make it extra dressy, try the yorkshire puddings (below).

Individual Yorkshire Puddings

Yorkshire pudding is a traditional accompaniment for roast beef, and many people can’t do without it.

Method

Place muffin pan in oven and preheat oven to 350 degrees F (180 degrees C).

Meanwhile, combine 1 1/2 cups (375 mL) all-pupose flour and 1 tsp (5 ml) kosher salt in a large bowl.In a second bowl, whisk 11/2 cups warm milk (or soy milk) with 3 eggs and whisk into flour mixture. Do not overmix or worry about little lumps.

Brush hot muffin pan with roast dripping and spoon about 1/4 cup (50 mL) batter into each cup.

Bake for 30 to 35 minutes, or until puffed and browned. Serve hot. (You can also bake the batter in mini muffin pans. Use 2 tbsp / 25 mL batter per cup and bake for 25 minutes). Makes 12 puddings.

 

Recipe #2 – To serve with Dessert course along with a glass of Meritage …

Bittersweet Chocolate Terrine

From the kitchen of Savvy Sommelier Patti

Ingredients
14oz bittersweet chocolate, coarsely chopped
½ cup    plus 2 tbsp. Unsweetened cocoa
5 tbsp.strong espresso coffee (cooled)
2 tbsp. brandy
6 large eggs, room temperature
½ cup sugar
1 cup heavy cream chilled

One loaf pan, 8½” x 4½” x 3”, greased and lined with baking parchment
Heat oven to 325 degrees

Method

Put the chopped chocolate into a heatproof bowl with the cocoa and coffee. Set over a pan of barely simmering water and melt gently, stirring frequently.  Once it has melted, remove the bowl from the heat, stir in the brandy and let cool.

Meanwhile put the eggs into the bowl of an electric mixer and beat until frothy. Add the sugar and beat until the mixture is pale and very thick.

In another bowl, whip the cream until it holds a soft peak. Using a large metal spoon, gently fold the chocolate mixture into the eggs. When combined, fold the whipped cream in.Spoon the mixture into the prepared pan, then stand the pan in a bain-marie.Bake in a preheated oven at 325 for about 1 hour to 1 ¼ hours or until a skewer inserted into the center of the mixture comes out clean.

Remove from the oven and let cool in the bain-marie for about 45 minutes, then lift the pan out of the bain-marie and leave until completely cold. Chill overnight then turn out.

Serve dusted with confectioner’ sugar or alternately prepare a bittersweet chocolate ganache and smooth over entire surface.Store, well wrapped in refrigerator.


Enjoy your Savvy Selections!

 

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Go on – Uncork a bottle of Malbec today!

Posted by Debbie

Monday, April 16th, 2012
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Today marks Malbec World Day – how to celebrate you ask. . .

Shall we start the day with a glass or Malbec with a bowl of breakfast cereal or a hearty plate of eggs & bacon?  And another glass (or maybe upgrade to a bottle) served with lunch, then finish off by uncorking a bottle of Malbec to accompany a BBQ steak dinner?  This idea of around the clock Malbec drinking, made many giggle & come up with wild & crazy ideas to celebrate.  To kick the festivities off & to learn first hand more about Malbec in Argentine, I attended in a tutored tasting last week with Ottawa Citizen’s wine writer& author Rod Phillips.

My place setting awaited 18 glasses of various wines from Argentina – Torrontes & Chardonnay (white wines) along with 5 Malbecs with prices ranging from $12 to $27 a bottle.  Then we had a taste of Shiraz/Syrah, Bonarda, Pinot Noir & red wine blends to give the tasting a POW at the end.  The 2 hours flew by & my mind was buzzing with Malbec facts that I looked forward to share.

For the past two years, Malbec World Day has marked the calendars on April 17th.  To celebrate in Argentine style, there are festivities all around the world hosted by Wines of Argentina.

I know no other grape that has a dedicated day that shines the spotlight on it.  Malbec  began its history as a grape variety grown in Cahors, France, then was uprooted because of the phloxerra insect that decimated many vineyards in Europe in the late 1800s.  Luckily, the Malbec  rootstock that the European immigrants brought with them on their journey to Argentina, were not infected by the bug that attacked the roots of grape vines.

Today, Malbec is Argentina’s iconic grape variety, although, it is now grown in many vineyards throughout the world – even as close to home as Niagara-on-the-Lake!  There are over 564, 000 acres of vineyards dedicated to Malbec stretching along the Andes Mountain Range from 22 to 42 degrees latitude. This region has great ripening conditions with its continuous stream of sunshine during the day (ideal for ripening) , then cooler nights (perfect to produce acidity in the grape clusters).  This combination of ripe red & black fruit in the aromas & taste coupled with soft tannins with underlying acidity, makes for a crowd pleasing wine.

The wines we sampled during this tutored tasting certainly pleased me!  Here are my tasting notes about the various Malbec we discovered:

Manos Negras Malbec 2008, $14.95
(LCBO part number #271295)
A basic Malbec with juicy aromas on the nose (cherry, raspberry jam). There is good structure in this Malbec with a taste of cinnamon hearts candy.

Catena Malbec 2009, $19.95
(LCBO part number 478727)
Big juicy with loads of aromas of damsom plum boysenberry + pomegranate that continue into the taste.

Dominio del Plata Ben Marco Malbec 2009
(only available on request from winery representative, $27.00)
My hands down favorite.  A BIG wine.  Dry with loads of tannins, aromas that remind me of a big bouquet of red roses.  Layered onto the wine is licorice + plums that continue into their taste.  Too bad this wine is not readily available at the LCBO.

Zuccardi Q Malbec 2009
(LCBO part number #723478, $19.95)
From the infamous Fuzion fame, Zuccardi family has made a slightly lighter styled Malbec  compared to the others I savoured. On your first sip, there is evidence that the wine has light tannins, black pepper aromas with a refreshing acidity that ends with black pepper finish.

Rutini Malbec 2009
See for yourself if you like this style of Malbec wines. Lighter again in weight compared to the other Malbecs that we sampled in this tasting.  The glass wafts of cherry & red berry aromas with light tannins & shorter finish.

After all of these Malbec wines, plus the other wines that were included in the 18 wines we sampled, no doubt our lips & teeth were ‘naturally coloured’ a shade of deep purple.  Want more info Malbec tips?  Contact me + I will offer you more Argentine recommendations from this delicious wine tasting.

However you celebrate it, Happy Malbec World Day.

Salud! – Debbie

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