Posts Tagged ‘Tandoori Chicken’

Got a Beau’s in hand?

Posted by David

Thursday, March 16th, 2017

How much do we love Beau’s All Natural Brewing? So much that we go back to them year after year. They aren’t just a maker of beer, but an engine of social change. They’re leading the way, in how they treat their workers, how they buy their ingredients, their commitment to making the world a better place, and especially in their fantastic and creative beers. Read all about it in this month’s Beer Backstory below.

And enjoy these amazing beers. Many of them are brand new releases, and a number involve collaborations with other businesses! We know you’ll love them!!

Open your Savvy Hip Hops & you will find…

…in your Quick Picks:

Polaris Pale Ale
Tyrannosaurus Gruit
80 Shilling Scotch Ale
Iron Shirt
Blood Simple
Strong Patrick
Greener Futures: Castorgeist Belgian Amber

…in your Taste Case you will find the beers above PLUS:

Triceratops Tripel
Greener Futures: Fifty Shades of Gris
Greener Futures: Big Sleepy Belgian Imperial Stout


Need more beer?

If you would like additional bottles of any beer featured in Savvy Hip Hops, just call the Savvy Hip Hops Hotline: 613-SAVVYCO (728-8926) or
Cheers & Enjoy!
Debbie & the Savvy Brew Crew


Leading the way:

Beau’s Brewing
by David Loan, Sommelier & member of the Savvy Brew Crew

In the ever-growing world of craft breweries, Beau’s is an unqualified success. As a beer lover, you probably already know all about them. But here’s a quick summary:

Founded in 2006 by father and son team Tim and Steve Beauschene (in photo), Beau’s had a buy local-sell local philosophy. The spring water came from a nearby property, and they planned to never sell more than a day’s drive away. Within a couple of years, they were already expanding, both in terms of the size of the brewery and the product line-up. They became one of the first certified organic breweries in Canada and won award after award after award. Add to that they’re annual Oktoberfest – a rollicking two day party with live music and celebrity appearances – and they’re outstanding commitment to giving back to their community…there you have Beau’s history in a nutshell.


So, what’s new?

Marketing Director Jacquie Severs said that Beau’s continues to be ground breaking.  To celebrate their 10th anniversary, they announced that all employees would become part owners. It was a very visible strike against a trend of successful craft breweries being bought up by big international  beverage corporations and in the acquisition, losing the unique character that originally made them successful.

At the same time, Beau’s managed to negotiate deals with provincial alcohol regulators across the country, and began national distribution last July. You can now buy Beau’s in every province except Saskatchewan. “A big part of that project is our commitment to contribute a percentage of our profits to each community we’re sold in,” Jacquie said. “That’s how we continue our “local” connection.”

Listen to #613Beer – a podcast hosted by Savvy Brew Crew member Katy Watts who sat down for a beer with a bunch from Beau’s.  Even more ‘dirt’ (aka news).


Spreading the love

Perhaps their most exciting project is their support of a craft brewery in Rwanda. Raising $110,400 through Kickstarter, Beau’s is assisting restauranteur Josephine “Fina” Uwineza to start a craft brewery in Rwanda’s capital city of Kigali. They’ve arranged for brewery equipment to be donated and sent their brewmaster over to help find and develop a site. “He learned about traditional Rwandan banana beer,” Jacquie said. “It was a great experience for everyone.”


Celebration time!

Named the Official Brewery of Ottawa 2017 (Lugtread was named the Official Beer), Beau’s is sharing the limelight by collaborating with other producers for a monthly release. You’ll get to learn more about those below. “Certified organic is still a core value and that won’t change,” Jacquie said. “But we also value experimentation and innovation, and our FeBREWary program is our opportunity to push the envelope,” she said. Wait until you taste some of these unique creations found in your Savvy Hip Hops!

Lugtread, Beau’s flagship beer, solidly remains at the core of their philosophy. “We try and we taste lots of different products,” Jacquie explained, “but at the end of the day, it’s nice drinking a beer you know. Having a Lugtread is like coming home.”

There’s no brewery like Beau’s…so let’s lift a glass & toast their success!

Savvy Hip Hops Tasting Notes ~

David shares notes about each beer, along with some picks on what to serve, and some fun recipes too!

Polaris Pale Ale

Brewed with wild-harvested spruce tips, organic barley, Québec-grown hops and Ontario wheat. It measures up at 5.0% alcohol by volume (ABV) and 32 International Bitterness Units (IBU).

Tasting Notes: What a lovely and unusual beer! It pours cloudy with just a bit of foam. The spruce note lends a subtle but distinctive balance to the medium hoppiness. The beer has a wheat body, but the fullness of a good ale with a long finish.

Suggested Food Pairing: The big flavours of this beer will match nicely with a rich fish like Arctic char or Pacific salmon, preferably grilled on the BBQ.


Tyrannosaurus Gruit

Before the Bavarians passed their famous Beer Purity Law in 1516, brewers often flavoured their beer with pastes of fruit and herbs, making a beverage called “gruit”. Today, brewmasters are experimenting with the flavours that unusual ingredients can bring to non-traditional gruits. Beau’s makes this red gruit ale with beets and hibiscus flowers, organic juniper berries and spruce tips. This is an easy-drinker, at 5.8% ABV and 17 IBU.

Tasting Notes: A deep red beer with a long-lasting head, there are flavours of strawberry and orange with a backdrop of earthiness. There’s black tea, here, too, and delicate spruce notes.

Suggested Food Pairing: A wonderful match with strong cheese, we’d love to have this with a beet and goat cheese salad.


Fifty Shades of Gris

We’ve seen beer aged in bourbon or whisky barrels for a few years now. The latest trend is to age it in wine barrels, extracting some of the oak and wine flavours into the beer. This imperial gruit, flavoured with Labrador Tea, bog myrtle, thyme, and yarrow, is aged in Pinot Gris barrels. It measures up with a heady 8.9% ABV!

Tasting Notes: Hazy and opaque, this is a truly unusual beer. Instead of hoppy, we get big herbal flavours, starting with the thyme. There’s also a nice note of orange flowers and just a touch of tannins from the oak.

Suggested Food Pairing: This would be gorgeous with a fresh tomato sauce over your favourite pasta.



80 Shilling Scotch Ale

Beau’s says that Scotch Ales used to be priced based on their strength. 40 shillings for light beer, 90 shillings for heavy. This one gets it just right. 4.7 ABV and 29 IBUs.

Tasting Notes: This pours a very dark brown with a thick foamy head. There are lovely notes of roasted grain, with nuts and a light bitterness. This is a crowd-pleasing, easy-drinking, whoops-I-had-too-much brown ale!

Suggested Food Pairing: Beau’s recommends trying sausage rolls with this, and we agree (recipe below).



Iron Shirt (Oak-aged Vidal pale ale)

I think I’ll let Beau’s explain this one: “Beau’s has joined forces with Montréal’s Brasserie et Distillerie Oshlag to create Iron Shirt, a pale ale made with Vidal ice-wine grapes, and aged on oak spirals soaked in Oshlag’s very own hopped Vodka.” 6.8% ABV, 40 IBUs.

Tasting Notes: Unique in the beer world, Iron Shirt pours a hazy straw colour with good, long-lasting foam. It has big citrus flavours, with a strong hops backbone and a stone finish.

Suggested Food Pairing: Beau’s has kindly provided a recipe for a perfect match: Bacon Carbonara Mac n’ Cheese (recipe below).


Triceratops Tripel

Tripel is a term used to describe strong pale ales. This gruit-style beer is flavoured with bog myrtle, dried heather flowers, hops, and lavender. It certainly is strong, with 9.0% alcohol!

Tasting Notes: I loved the unusual lavender notes that emerged from the bottle. The beer is golden hay in colour, and offers flavours of orange, mint, and a light medicinal note that balances the florals.

Suggested Food Pairing: There’s a lovely recipe for ham and brie in puffed pastry on the Beau’s web site, and it’s a great match with this (recipe below).


Castorgeist Belgian Amber

Take Beau’s well-loved Festivale and age it in wine barrels for 43 months, add it two other barrel aged beers, and you get this unique Belgian-style Amber ale. Another big drinker, this has 8.3% ABV.

Tasting Notes: A thick, foamy head tops this cloudy dark amber ale. It has a wine-like nose, with huge flavours of roasted grain and honey. But there’s more – a tart and tannic flavour that reminds me of aged sherry.

Suggested Food Pairing: Smoked oysters with cream cheese and wheat crackers would stand up to the big flavours of this beer.



Blood Simple

Made with the juice and peel from blood oranges and Peruvian cacao, this Belgian-style wheat beer gets its body from organic oats. 5.3% ABV.

Tasting Notes: The berry overtones offered by the blood orange make this a very interesting drink. There’s a light bitterness which works well with the chocolate notes.

Suggested Food Pairing: This will pair well with a not-too-sweet dessert like chocolate mousse or with Latin cuisine like chicken enchiladas.



Strong Patrick Irish-style Red

Beau’s brewmaster, Matthew O’Hara, has gone back to his roots with the Irish Red ale. A portion of it has been aged in whiskey barrels. 6.7% ABV.

Tasting Notes: Deep, hazy red with good foam bodes well as you pour. This a very complex and delicious ale, with flavours of honey, orange, roasted grain, and vanilla. There’s a sherry note on the long finish.

Suggested Food Pairing: Let’s stick with the Irish theme and have this with smoked salmon and soda bread!




“Dunkel” is German for dark, and in the beer world it refers to dark Bavarian-style lager. 5.7% ABV and 25 IBU.

Tasting Notes: The head doesn’t last long with this one, but neither did the beer! It’s a dark brown colour with brown sugar rising off the pour. The malty, toasted grain flavours are lovely, and they’re balanced with a long, long vanilla finish. This was a tasting team favourite!

Suggested Food Pairing: We’re excited to try Beau’s recipe for Lollipop chicken with tandoori spice (recipe below)!



Big Sleepy Belgian Imperial Stout

Beau’s took their Matt’s Sleepy Time Imperial Stout and divided it up. Some went into red wine barrels, some into white wine barrels, another portion into whiskey barrels, and yet more into rum barrels – each for 5 months. Finally, hey added some bourbon barrel aged Lug Tread to complete the mix. Fascinating! 8.% ABV.

Tasting Notes: Black and opaque with a brown-tinged foam, this reminds us of Russian black bread with its flavours of coffee and chocolate. The alcohol is apparent here, too – this is a good beer to end the night with!

Suggested Food Pairing: Pair this strong stout with a beef and vegetable stew – it can handle the deep, rich flavours.



~ Recipes to enjoy with the featured Savvy Hip Hops ~

All recipes and photos: Beau’s

With Iron Shirt Pale Ale…

Bacon Carbonara Mac & Cheese


100 mL. Iron Shirt Pale Ale
1 lb. Pasta, penne or fusilli
1 lb. smoked bacon, sliced and diced.
1 medium onion, sliced
1 lb. mushrooms, sliced
4 cloves garlic, minced
1 medium tomato, diced
250 ml. heavy cream
2 tbsp. butter
1 cup white cheddar cheese, grated
4 tbsp. Fresh Parmesan Cheese



In a large pot, boil salted water for pasta; follow pasta manufacturer’s directions and timing. Drain the cooked pasta and toss with 2 tbsp. butter.

In a pan on medium-high heat, cook the sliced bacon until slightly crispy.  Toss the onions into the pan with the bacon. Sauté for 3-4 minutes until the onions become translucent in color. Add the mushrooms to the pan and stir to coat.

Continue to cook the bacon, mushroom and onions, stirring every for 2-3 minute to allow for caramelization of the mushrooms. If you stir them too much, they will release their water and never brown. When the mushrooms begin to brown, stir the garlic into the pan. Continue cooking for 1-2 minutes.

Add the beer and turn the heat to high. Let the beer reduce to half before adding the cream. Add in the cream. Cook for 2 -3 minutes, stirring occasionally. When cream begins to thicken, reduce the heat to medium-low.

Toss in the shredded cheddar cheese, diced tomatoes and pasta. Stir well. Top with Parmesan cheese before serving.

Enjoy alongside a glass of Iron Shirt Pale Ale.



With Triceratops Tripel…

Ham & Cheese Baked Pastry


1 sheet of puff pastry
250 grams wheel of brie cheese, whole
100 grams of smoked Ham, deli sliced thin.
1 large egg
2 tbsp. Ground/Grainy Mustard*
1 tbsp. Triceratops Tripel
½ tsp. black pepper, freshly ground



Thaw pastry in the fridge over night or until pliable but not soft. Roll out pastry lightly. Place on a lined baking sheet.

With a wet knife, slice the cheese wheel through the middle in one slice. Open soft side up. Place one side in the middle of the pastry. In a bowl mix together the mustard and beer. Divide and spread the mustard mixture evenly between both halves of cheese.

Layer and drape the ham over the one half of cheese on the pastry, keeping the slices fluffy. This will give the cheese a space to melt into. Lay the top half of the cheese, mustard side down, on top of the ham. Creating a sandwich.

Trim the edges of the pastry to form a circle. Wrap the pastry up the sides of the cheese and crimp the edges like a pie crust.

In a small bowl, beat the egg and brush over pastry and top of cheese. Refrigerate the pastry-wrapped cheese for 2 hours, to firm up pastry.

Pull the pastry out of the fridge. Sprinkle with the pepper.

Bake at 425° for 15-20 min. Let rest 5 minutes before serving.



With Beau’s Dunkel…

Lollipop Chicken with Tandoori Spice


1 kg. chicken drumsticks
1 cup plain yogurt
2 Tbsp. tandoori spice, store bought or home-made*
1 Tbsp. lemon juice
2 large onions



To make the marinade:

In a small mixing bowl, stir together the yogurt, lemon juice and tandoori spice. Whisk until thick and smooth. Set aside.

To make the chicken lollipop:

Using a small paring knife, make a cut completely around the base of the drumstick just below the knuckle cutting through the skin and tendons. Push the meat down towards the large end. Pull the remaining skin and cartilage off the knuckle.

Place chicken into a sealable bag. Pour the marinade over the chicken in the bag. Zip closed, squeezing out as much air as possible and knead until the chicken is well-coated. Refrigerate 12-24 hours. Knead the marinating chicken once or twice while in the fridge.

Remove from the fridge and remove chicken from marinade. Discard the bag and marinade. Form a ball with the meat at the base of the leg with your hands.

Pre-heat your oven to 425°F with convection fan.

Slice onions into big round rings. Line a large roasting pan with tin foil and spray lightly with non-stick cooking spray.

Use the onion rings as a base for the chicken. Place the rings down on the tin foil and stand the drumsticks up on top of the rings. Avoid overcrowding the pan, you don’t want the chicken to touch.

Once the oven is hot, place the chicken in the oven, and leave the door closed (no peeking!). Roast the chicken for 15 minutes, or until slightly charred on the outside.

While the chicken is roasting, cut a small strip of foil for each drumstick. Big enough to wrap around the bone.

After the chicken has been roasting for 15 minutes, turn down the oven to 300°F. Take out the chicken and wrap the drumstick bone with the foil strips. This will prevent the bones from over charring and becoming brittle.

Return the chicken to the oven and roast for an additional 35 minutes. Turn off the oven and let the chicken rest in the oven for 10 minutes.

Remove the chicken to a warm platter, garnish with a few squeezes of lemon, and enjoy with a glass of Farm Table: Dunkel.

To make your own Tandoori Spice Mix*

Ingredients & Method

2 tsp. cumin seeds

1 tsp. each of:
allspice, whole
black peppercorns
cinnamon stick
coriander seeds
cardamom seeds, pods removed
½ tsp. cloves, whole

Toast all the above spices for 4-5 min, in a medium-hot pan stirring occasionally. Remove from heat, transfer to a bowl to cool. Once cooled, grind spices in a blender or coffee grinder until powder.

Sift out any large bits and re-grind as needed.

Place this ground mixture in a bowl and add:

1 tsp. cayenne pepper
1 Tbsp. smoked paprika
2 tsp. salt
1 tsp ginger, ground
1 tsp granulated garlic

Mix well.  This special Tandoori Spice Mix can be stored in an airtight container for up to 1 year.

Use it for marinades, salad dressings dips and sauces…and Indian recipes like this one.  Be sure to have a beer on hand because all this grinding is hard work!


Enjoy your Savvy Hip Hops!


Medal Mania! Fielding has a gold medal Merlot

Posted by Debbie

Thursday, February 25th, 2010

Savvy Selections wine of the month club
Featuring Fielding Estates Winery
Canada’s wineries delivered to your doorstep









You won’t have time to get the February blahs, as the days will fly by with the spirit and excitement of the Olympics. In the Canadian wine industry, their Olympics have taken place with the annual Canadian Wine Awards. 

Congrats to all of this year’s award winning winemakers and a special kudos to those top rated wines that have been featured in the Savvy Selections. Check out this impressive list of award winning wines – many winery names you will recognized as we have already introduced you to them or you might have some bottles of these award winning Savvy Selections wines in your cellar.

One of these notable wineries is Fielding Estates Winery of Beamsville.  At the time that our Savvy Selections tasting panel was deciding the three wines to feature this month, we received a call from Heidi Fielding, Hospitality Manager, excited that they had just received top medal standing for their 2007 Merlot. To share this big win, Fielding offered the not-yet-released wine to our subscribers.  What an overwhelming response we received!  A majority of you now have this wine in your hands to either open and decant while watching the Olympics or to put in your cellar for a few years.  (Note: missed this offer or want a few bottles more? This can still be arranged for you and your friends – simply contact me to arrange your order)


In this month’s Savvy Selections you will find

Fawnsbrook Gewurztraminer VQA 2008 – a perfect pairing with your favorite spicy dish

White Conception VQA 2008 – a blend of 5 white grape varieties

Cabernet Syrah VQA 2007 – an impressive big red wine

Optional Wine: Merlot VQA 2007 – indeed worthy of its medal!


The story of Fielding Estate Winery involves food and wine with a dash of ‘what if’.  As successful franchise owners of Subway Restaurants in North and Eastern Ontario, Ken and Marg Fielding were looking to expand their business ventures. Living in Muskoka cottage country, they enjoyed wines with friends and neighbours.  “Ken and Marg are always busy with their franchises. Their friends would jokingly tempt them – Why not build a winery and slow down?”, remembers daughter-in-law Heidi. “One thing led to another and now almost 10 years later since the idea was conceived, they own an impressive state of the art winery surrounded by 53 acre of vineyards.”


Building a winery was a family decision. Their son, Curtis left his career as a CASCAR racing car driver, to gain hands-on experience in the wine cellars at Vineland Estates. Curtis is now the General Manager and his wife, Heidi, left her job as a legal administrator to work at Jackson-Triggs Winery when it opened, then joined Curtis in his family’s business.


On the following pages, Savvy Sommelier Gina Wohlgemuth introduces you to another member of the Fielding family – award winning winemaker Richie Roberts.  And be sure to try the recipes Gina picked to serve with this month’s wines.


Anytime you would like more Fielding wines or previous Savvy Selections, simply contact me to arrange an order for you.   

Go Canada Go!

– Debbie & Savvy Team

Fielding Estates Winery
Presented by Savvy Sommelier Gina Wohlgemuth


It is easy to find people who are interested and enthusiastic about wine.  In my experience, there are few more passionate about the wine industry than winemakers and those who run the day to day operations at the burgeoning wineries.  This is exactly the case with Fielding Estate Winery in Niagara – the staff is always friendly, available to chat about their wines and eager to share their stories. 

Situated on the Beamsville Bench atop of the Niagara Escarpment, the main building, known as ‘The Lodge’ is an impressive structure made entirely of cedar post and beam design, with large windows overlooking the vineyards and a stone fireplace, creating a welcoming feeling.  The Fielding family wanted to make winery visitors feel ‘at home’ during their experience at their winery.  The large Muskoka chairs at the entrance of The Lodge are often occupied with people enjoying the view of the surrounding vineyard and tall treed forest. “Our friendly approach to enjoying wines and a cottage-like atmosphere is intended to be make our guests feel like they are relaxing on a lakeside deck or cozying up by the fire with a glass of wine in hand on a cold winter night. We wanted our visitors to feel like they are sipping extraordinary wine in the company of good friends”, explains Heidi Fielding, Hospitality Manager (another words: she runs the place!)

Winter months in The Lodge
You might wonder what goes on at a winery during the early part of the new year.  Fielding’s winemaker, Richie Roberts, reports that they are currently in the midst of tasting through all of the red wines in barrels from the 2008 vintage. Richie is faced with the job of deciding how each wine will end up – bottled on its own or blended?

In the cellar, the reds from the 2009 vintage have been moved from stainless steel tanks into oak barrels. At this point of the winemaking process, the wines are naturally going through malo-lactic fermentation (winespeak: the conversion of naturally present stronger malic acid into softer lactic acid – this process makes a wine appear softer feeling in the mouth). Meanwhile, the aromatic whites of 2009, such as Riesling and Pinot Gris, are being cold stabilized (more winespeak: the technique whereby harmless tartrate crystals – looks like sea salt – and small protein molecules precipitated out of the wine by quickly chilling the wine while in stainless steel tanks), then filtered before the wine is headed for the bottling line.

I asked Richie to comment on the cooler-than-normal and rain that we experienced this past spring, summer and fall and how it affected the grapes. Richie reported, “Fielding invested a substantial amount into their vineyards – we employed a variety of new horticultural techniques to control the crop yield.  The vineyard team were particularly attentive to the grape’s growth in order to help achieve the quality of fruit we were hoping for.”  And with the style of wines that Fielding makes, such as their dry, crisp Riesling, Pinot Gris, Chardonnay and light to medium bodied Pinot Noir wines, summers like last year’s give them better results compared to exceptionally hot and dry years. 

Whatever the weather brings to the grapes, Richie, akin to many winemakers, feels that “wines should be true to the place and vintage that they came from – that wines shouldn’t try to emulate something they weren’t meant to be.”   He’s been following this practice at Fielding for over two years.  When asked of his favourite wines to make, he says without hesitation: Riesling.  “It can range in styles from incredibly dry to intensely sweet. We even have sparkling Riesling. Additionally, white blends are a personal favorite as Richie considers them a challenge. 

It is hard to believe, that this May marks Fielding’s fifth anniversary – and they have plenty to celebrate!   In addition to five years in business they have received numerous wine awards and most recently, best label design at the Ontario Wine Awards for their new label introduced 2007 – the one that you hold in your hands.  And just last month, Fielding’s Merlot 2007 VQA was declared Canada’s top Merlot at the prestigious Canadian Wine Awards.  

“I was absolutely ecstatic when I got this news”, remarked Richie, “I consider this the most important wine competition & I am thrilled to be recognized – and was proud that we scored higher than any Merlot from BC!”  Congratulations to everyone at the winery! 


 ~ Savvy Sommelier Tasting Notes ~

Fielding Estates Fawnsbrook Gewürztraminer VQA 2008, $24.95

Tucked away in the slopes of the Beamsville Bench (aka Niagara Escarpment) is a small parcel of vines that produces grapes with exceptionally concentrated flavours.  The fruit was hand harvested and sorted, ensuring that only the best grapes were selected for this premium white wine.

Savvy Sommelier Tasting Notes: Medium straw in colour, this fully fragrant wine fills the nose with sweet spice, lychee fruit, candied orange and dried apricot.  It has a rich and silky mouth feel with concentrated and lengthy flavours echoing the aromas.

Suggested Food Pairing: This excellent Gewürztraminer would go well with spicy ethnic dishes such as Indian curries – try your hand at Gina’s Tandoori Chicken recipe below, Thai dishes or even Mexican favourites.

Cellaring: Enjoy now or cellar for up to five years.


Fielding Estates White Conception VQA 2008, $18.95

This is the first white blend for Fielding Estate and a medal winner at the 2009 Canadian Wine Awards.  Crafted with five different aromatic grape varieties that were each vinified (winespeak: made) separately.  Richie experimented with several blends of varying proportions then had his team taste the candidates blind until this masterpiece was created.  The name of the wine was inspired by the winery’s Jack Rabbit Flats Vineyard which was once a very popular – as Richie puts it “parking spots” – among the locals. You know what he means – nudge nudge!

Savvy Sommelier Tasting Notes: The complex nose offers a wide range of aromas from floral to fruit, white flowers, pears and citrus.  There are notes of sweet spice and toast.  It is rich and refreshing at the same time with a lingering, distantly sweet finish. 

Suggested Food Pairing: This wine would pair with many dishes.  Some to consider might include vegetable risotto, chicken with a cream-based sauce or if you don’t feel like fussing in the kitchen, uncork it with your favorite cheese pizza or Gina’s Deluxe Mac and Cheese recipe.

Cellaring: Best enjoyed now, but Richie predicts that it will cellar well up to four years.

Fielding Estates Cabernet Syrah VQA 2007, $24.95

From the stellar 2007 vintage comes this flavourful blend of Cabernet Sauvignon, Syrah with a splash of Cabernet Franc.

SOMMELIER TIP: Any sediment or particles noticed in the wine is normal as it was bottled without fining (winespeak for the process of clarifying wine by adding one or more particular agents to it prior to bottling.  As these agents slowly settle to the bottom, they carry with them unwanted yet harmless particles that are suspended in the wine) or filtration.

Savvy Sommelier Tasting Notes: Concentrated aromas of blackberries, cassis and sweet smoke greet the nose with notes of leather and cedar.  It is medium bodied with smooth tannins and flavours of blackberries, cassis and vanilla.  These flavours fade gently in the medium to long finish.

Suggested Food Pairings: Enjoy this wine with almost anything beef or pork, roast, hearty stew and wintertime barbeque – to tempt you Gina shares with you her husband’s hands down favorite rib recipe.

Cellaring: This wine is drinking well now but can be cellared up to five years.


OPTIONAL WINE: Fielding Estates Merlot VQA 2007, $44.95

Savvy Selections Subscribers have the option to purchase this award winning wine FIRST!

To share the excitement of their medal standing as Canada’s top Merlot, Heidi & Richie have extended to Savvy Selections subscribers FIRST dibs on this award winning Merlot. The wine will not be available at the winery until later this summer.


Savvy Sommelier Tasting Notes: This is a BIG wine.  Dark cherry in colour with full, concentrated aromas & tastes of blackberry, plum, cherry, clove & vanilla. Soft tannins that linger into a smooth medium-long finish. A delicious wine that is easy to drink on its own – food not required.


Cellaring: This big red wine can be enjoyed now – Richie recommends to decant it for 3-4 hours before enjoying. Or cellar for up to 5 years.


Special Order Only: This wine is available to Savvy Selections subscribers (and your friends) at any time by ordering directly through Debbie.  Simply contact her or 613.851.1785 to make the arrangements for your special delivery.



~ Recipes to enjoy with your Savvy Selections  ~

 With Fielding Estates Gewürztraminer…

 Tandoori Chicken
A favorite recipe from Gina’s kitchen.  She recommends to prep the ingredients the day before to allow the spices to work their magic.  The cooking time is quick and easy. 


6 chicken legs with thighs (or 12 boneless thighs if preferred)

1.5 cups plain yogurt

2 Tbsp. corn starch

2 cloves garlic, minced

1 Tbsp. grated fresh ginger

1 Tbsp. curry powder

¾ tsp. each ground coriander, cumin and tumeric

¾ tsp. each hot pepper flakes, paprika and salt

¾ tsp. packed brown sugar

½ tsp cayenne pepper



In medium bowl, combine all ingredients (except chicken) well.


Remove skin from chicken.  Cut 1/8 inch deep slits, 1 inch apart diagonally across meaty sides.  Arrange meaty side up in baking dish and pour marinade over.


Refrigerate 24 hours, turning occasionally.


Remove chicken from marinade and arrange on foil-lined baking sheet, leaving space between each piece and covering each piece with sauce.


Bake at 425 F for 35 minutes (less time for boneless chicken) or until golden and juices run clear.  Broil 6 inches from heat for about 2 minutes or until crisp.


Serve hot with steamed basmati rice and green vegetables.



With Fielding Estates White Conception…

Audrey’s Deluxe Mac & Cheese
From Rebar Modern Food Cookbook
Serves 10

This version of comfort food is loaded with garlic, fresh herbs and a crispy crust.  You can vary the 4 cups of cheddar with a mixture of Fontina and Mozzarella or Asiao and Monterrey Jack.



6 c. dry pasta such as rotini or penne rigate

¼ c. olive oil

1 large yellow onion, minced

2 tsp. salt

8 garlic cloves, minced

1/3 cup chopped fresh oregano

2 Tbsp. chopped fresh thyme

½ c. chopped Italian parsley

¼ c. butter

3.5 c. milk

1/4c. unbleached flour

4 c. grated aged white cheddar

4 c. fresh breadcrumbs

1 c. grated Parmesan

½ c. pine nuts



Cook pasta in boiling, salted water until just done.  Strain and toss with a light coating of olive oil.  Set aside.


Meanwhile, heat 1 Tbsp. olive oil in a small skillet and sauté onion for 5 minutes.  Add half the minced garlic, ½ tsp salt and sauté until the garlic turns golden.  Transfer to a small bowl and stir in half of the chopped herbs.  Set aside.


Next, make a roux for the sauce.  Gently heat the milk and keep it warm.  Set a saucepan over medium heat and melt the butter.  Sprinkle in flour and whisk constantly as the flour and butter turn golden.  Gradually add the warm milk and 1 tsp. salt and whisk thoroughly.  Heat until the sauce thickens.  Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts.  Season to taste.


Finally, make the topping.  Combine the breadcrumbs with the remaining garlic, herbs, Parmesan, pine nuts, ½ tsp. salt, plenty of cracked pepper and the remaining 3 Tbsp. olive oil.  Mix thoroughly.


Pre-heat oven to 350 F.  To assemble, combine the noodles and cheese sauce in a large bowl and mix well.  Pour into an oiled 8 x 12 inch baking dish.  Scatter the topping over the entire surface, working some of it into the noodles.  Bake uncovered until golden and bubbly (about 45 minutes).  Serve hot.




With the Fielding Estates Cabernet Syrah…


Mike’s Barbequed Ribs

Gina’s husband Karl is a huge rib fan.  Two years ago, he came home with this recipe and all others were tossed aside.  He says these ribs are THE best!

Serves 4 to 6



4 lbs. pork rib racks (back ribs preferred but side ribs okay)

1-2 Tbsp. of your favourite dry rub or barbeque seasoning (we use “Club House La Grille Montreal Steak”)

12 thin slices fresh lemon




1 c. ketchup

½ c. red wine or balsamic vinegar

¼ c. packed brown sugar

1 small onion, finely chopped

2 Tbsp. Worcestershire sauce

2 tsp. prepared mustard

1 tsp. chili powder

¼ to ½ c Frank’s Original or Durkees hot sauce (quantity based on desired spiciness – we’ve omitted it from time to time – sometimes too much heat for the kids – and even without the kick, the rib sauce is equally delicious.)



Preheat oven to 325 F.  Rub or sprinkle ribs with barbeque seasoning, if using.  Arrange ribs, meat side down or on edge, in a large roasting pan, overlapping as necessary to fit.  Place lemon slices on top of or (preferably) between rib racks.  Pour water into the pan to a depth of 1 cm.  Cover the pan with lid (or foil if no lid available) and roast in oven for 2 hours.


Meanwhile mix all sauce ingredients except the hot sauce in a small saucepan.  Bring to a boil, reduce heat and cook 20 minutes at a simmer.  Remove from heat and add the hot sauce if using.  Mix well.


When ribs are done, remove from oven and place on platter.  Brush liberally with the sauce and place on preheated barbeque grill at medium heat.  Excessive heat will cause the sauce to burn so reduce flame if necessary.  Cook for about 20 minutes, turning and brushing with the sauce every 3-4 minutes.  When done, ribs should be slightly charred but not burned.  Remove from grill, brush lightly with more sauce and serve.



Cheers & Enjoy this month’s Savvy Selections!