Posts Tagged ‘Tawse Winery’

Announcing… In-Cider Picks Ontario craft cider…delivered

Posted by Debbie

Thursday, July 13th, 2017
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Summer just got cooler for craft cider fans. The Savvy Team is excited to announce that we are making plenty of room in our fridge for ciders made at boutique cideries across Ontario. The craft cider scene is exploding with new flavour combos being released every day – so many that it is hard to keep up.

You asked…we’re going to deliver!

This summer we are working with cidermakers to create Savvy In-Cider Picks to deliver crisp ciders to you – at home, work or your cottage. Each month is a different assortment of refreshing, dry & delicious ciders that are guaranteed to quench your thirst.

Order by July 20th & shipping is FREE

That’s right – deadline to order the July In-Cider Picks is Wednesday July 20th
Get them apples! Order yours now >>

 

What’s our July picks?

From County Cider Company (Prince Edward County)…

County Premium Cider
Blood Orange Cider
Pear Cider
Tortured Path Cider
2 bottles (500mL) of each will be sent

From Tawse Winery (Niagara)…

Sparkling Cider – just released last week!
2 bottles (750mL) will be sent

Mark. Our. Words. These craft ciders are hard-to-come-by & quickly sell out. You won’t find them at the LCBO.

 

Order one bunch OR get deliveries all summer!

What is the cost?

Each month is a slightly different price based on the ciders we picked. For July, the total price of this bushel is $82.00. Shipping is FREE to addresses in major cities in Ontario.

One month or two?

Order just the July In-Cider Picks OR have both July & August assortments delivered to you.

You don’t have to get out of your deck chair.
Order Now >>

 

…and we have Cheese too!

Our Savvy Cool Curds artisan cheese-o-month club has become WILDLY popular! It’s the new whey to discover hard-to-find cheese made across Canada. Each month, we will deliver 4 to 5 outstanding cheeses – hard, soft, fresh or aged – made with various milks – cow, goat, sheep…even buffalo!

These artisan cheeses are perfect for picnics, in summer salads or melted on top of your BBQed burger.

In July we will send you ‘The Best of the Fest’. This is an extra special assortment of 5 different artisan cheeses that wowed our Cheese Sommelier at this year’s Great Canadian Cheese Festival.

 

Try it once…or subscribe!

Exclusively for July you can order Savvy Cool Curds for a one-time price of $60 OR subscribe for 4 or 6 months for $55 per month. Shipping + HST is extra.

It is easy to be cheese-y!
Order up your Savvy Cool Curds >>

 

Cheers & Keep cool,
Debbie & the Savvy Team

Savvy Company
613-SAVVYCO
 (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds
www.facebook.com/SavvyCompany
instagram.com/SavvyCompanyInc

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This Weekend Only! Order top wines from Savvy Pop-Up Shop

Posted by Debbie

Friday, March 31st, 2017
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Our Pop-Up Wine Shop this week was a HUGE hit! Nine wineries from Niagara uncorked over 50 different wines for fans like YOU to taste & buy.

Sorry that you missed it…but the good news is that you can order online to stock up. Simply go to www.savvycompany.ca/popup & pick any combo of 6+ wines that you would like delivered to your home or office – we’ll ship for FREE. Deadline to order: Sunday April 2nd @ midnight.

 

Let’s go wine shopping!>>

TIP: These wines are exclusively available from us…otherwise you have to go to the winery to buy them. You won’t find these special wines at the LCBO.

 

Top selling wines @ Savvy Pop-Up Wine Shop

Which to wines to buy? Here’s a starting point..and there’s more to order online.

13th Street Winery

2015 Merlot – $19.95
2012 Reserve Cabernet Franc – $29.95

GreenLane Estate Winery

2014 Tenacious C Chardonnay – $19.95
2012 Cabernet Sauvignon – $32.95

Meldville Wines

2015 First Edition Chardonnay – $20.00
2015 Second Edition Cabernet Franc – $27.00

Redstone Winery

2014 Limestone Ridge Riesling – $19.15
2015 Rose – $17.15

Tawse Winery

2015 Red Foot Pinot Gris – $25.15
2012 Cabernet Merlot – $22.15

Two Sisters Vineyards

2016 Rose – $29.00 (pre-release)
2013 Cabernet Franc – $48.00 (pre-release)

Vieni Estates Wine & Spirits

Momenti Sparkling – $13.95
Canada 150 Red Sparkling – $16.95 – YES! A dry, red sparkling for Canada’s birthday
2013 Red Trillium Ripasso – $16.95

Vineland Estates Winery

2014 Cabernet Merlot Growers Blend – $17.95
2014 Gamay Noir – $25.00

Westcott Vineyards

Violette Sparkling Brut – $25.95
2015 Reserve Chardonnay – $32.95

DEADLINE FOR ORDERS: Sunday April 2nd

Order before midnight & shipping will be FREE

 

Just want a couple of bottles?

No problem. Shipping is $15 – hand delivered by courier. IDEA: combine your order with a friend’s to make up a 6+ bottle pack & the cost for shipping will be $0. It’s THAT EASY!

 

Have you heard? The County is coming too!

County in the Capital is happening on April 20th in Ottawa at the hip new Horticulture Building.

Join us at this Taste & Buy where Prince Edward County will be under one roof! Over 20 wineries, cideries, a craft brewery, distillery & cheesemakers along with gourmet goodies will be there.

 

Upgrade & save $25

Our ever-popular promo: Buy a Ticket & Bring a Friend for FREE has been extended until April 15. As a loyal Savvy fan, we are offering you a special promo code to get early access & red carpet treatment (and save $25 too). When you buy your ticket we’ll give you a complimentary V.I.T. (Very Important Taster) pass.

Simply use the promo code: WELOVEPEC …Ta-Da you are upgraded!

 

How to order your tickets:
Click here to order >>

* Select Individual Tickets
* Choose: Buy a Ticket & Bring a friend (this makes each ticket $40 each)
* Add a V.I.T. pass for each person
After you enter the deets for you & your friend, enter Promo Code: WELOVEPEC at the bottom of the order form. Magically you save $25 per person.

Share this with your friends, peeps & others who would like to come to County in the Capital. Hurry…only 82 tickets left before this Taste & Buy event sells out.

Thank you again for ordering from us & see you at County in the Capital.

– Debbie and the Savvy Team
cheers@savvycompany.ca
www.savvycompany.ca

PS – Spring cleaning? Found some Savvy wine tasting glasses you no longer want? Bring ’em back to County in the Capital! For every 4 glasses, we’ll give you a $5 gift certificate you can apply towards tickets to an upcoming Savvy Event.

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds

#CountyintheCapital
www.facebook.com/SavvyCompany
instagram.com/savvycompanyinc

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One Night Only! Next Week – Wed March 29th

Posted by Debbie

Monday, March 20th, 2017
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Psst…have you heard? We’re having our 1st ever Pop-Up Wine Shop. It’s happening next week & we invite you to come as our guest – no tickets…no cost…just RSVP!

A bunch of Niagara wineries – big & small – will be serving wines that you can only find in Ottawa at our Pop-Up Wine Shop. This spur-of-the-moment wine shopping event will
feature:
* 13th Street Winery
* GreenLane Estate Winery
* Redstone Winery
* Tawse Winery
* Two Sisters Vineyards
* Vieni Estates Wine & Spirits
* Vineland Estates Winery
* Westcott Vineyards

Hurry to jump on this opportunity to sip, sample & stock up for Spring (try saying that fast!). There will be newly released wines, top-selling wines, refreshing Sparkling & Whites, ready-for-spring Roses & Reds of all kinds.

Be our Guest!

We have designed this Savvy Pop-Up Wine Shop just for you! There is absolutely no cost for you to attend. Bring friends & introduce them to the new Savvy way to shop for outstanding Ontario wines.

Simply RSVP to put your name on our guest list. Use Promo Code: SAVVYSHOPPER

 

Pop-Up Wine Shop Deets

ONE NIGHT ONLY! Wednesday March 29
POP-UP SHOP HOURS: 6 to 8pm
BRAND NEW VENUE: Innovation Centre @ 7 Bayview Road in Hintonburg (Ottawa)

COST: $25 per person….BUT for you, it’s FREE. Use Promo Code: SAVVYSHOPPER

 

ONLY 150 spots

To make this an extra special shopping experience with have lots of one-on-one time to chat with the winemakers, we are limiting our guest list to 150 wine lovers. Be sure to get your name on our guest list – quick! Use Promo Code: SAVVYSHOPPER

 

Stock up!…shipping is FREE

At this Pop-Up Shop order 6, 12 or more bottles of ANY combo of your favorite wines & we’ll deliver by courier to your home or office – absolutely FREE.

 

Can’t make it but want to order?

Call the Savvy Team on 613-SAVVYCO (728-8926) to place your order & take advantage of FREE shipping – to major cities in Ontario.

 

BONUS 50% off & INSTANT upgrades!

Come to the Savvy Pop-Up Shop & when Prince Edward County is in Ottawa on April 20th for County in the Capital, we’ll give you 50% off regular tickets. PLUS we’ll automatically upgrade you to get a FREE VIT (Very Important Taster) pass! This will give you the red carpet treatment & early access to the event so you can spend more time mixing & mingling with the cool folks from The County.

See you at our Pop-Up Wine Shop!
– Debbie and the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

PS – Spring cleaning? Found some Savvy wine tasting glasses you no longer want? Bring ’em back!  For every 4 glasses, we’ll give you a $5 gift certificate you can apply towards tickets to an upcoming Savvy Event.

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds

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Cheers to Cool Craft Ciders!

Posted by Debbie

Tuesday, August 23rd, 2016
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There was a buzz this summer that was different from other summers.  It was the buzz about craft cider. Now available at grocery stores, the LCBO stocked shelves wide and high with different styles by local cider makers, and neat new ciders were taking over taps at restaurants.  No longer is the alternative for those who are not partial to wine or beer, craft cider becoming the new discovery for everyone.

Move over Somserby & Strongbow you have company. The Canadian hard cider industry has been growing since 1990s.  In the past 2-3 years, the market has exploded. The Ontario Craft Cider Organization (OCCA) says the demand for Ontario ciders has grown upwards of 60%.  Since 2013 and the Liquor Control Board of Ontario (LCBO) recently reported that Ontario cider sales have more than quadrupled over the last three years.Savvy_in-cider - cropped

Adding to that, this summer saw 60 Loblaw stores in Ontario who added ciders to their fridges that have recently been stocked with craft beer.

“With Loblaw’s commitment to Ontario Craft Cider products they are supporting not only the Ontario Craft Cider makers, but the Ontario farmers who grow the apples we use,” said Thomas Wilson, Chair of the OCCA. 

A research study conducted by The George Morris Centre at the University of Toronto projected that Ontario craft ciders have the potential to be a $35-million industry by 2018. Mark my word, the buzz will be getting louder.

Cideries are cropping up everywhere.  County Cider is the largest cidermaker near Ottawa.  “The County Cider Company was established in 1996.  Since then, the craft cider industry has exploded. We pride ourselves in growing our own apple cider varieties now create a unique range of ciders from  Traditional English Style Dry to sweeter flavoured ciders”, explains Jenifer Dean co-owner of County Cider Company located in Prince Edward County. 

And wineries are getting into it too.  Lighthall Vineyards in Prince Edward County, along with Tawse Winery, Ravine Vineyard and Vieni Estates in Niagara have all added hard apple cider alongside with their wine portfolio.  

 

So many ciders, where to start? 

With the dizzying abundance of craft ciders, it is only natural as a Sommelier, to dive in and discover all of the different styles and flavours. Classic hard apple cider, peach, pear and berry flavoured, even root beer cider, there is definitely a cider that will quench your thirst.  I discovered that we are on the brink of 100 different ciders made in Ontario.  With so many and so little time, Savvy Company has launched In-Cider Picks, a different assortment of Ontario made ciders each month during the summer that is delivered to your deck or dock.  This trumps going to the LCBO or the grocery store. Savvy Sommeliers have taken the guess work out of which of the many ciders to buy & hand delivering the best bottles for you.  If you missed In-Cider Picks this summer, be on the lookout for it next year!

“Making hard apple cider is a new venture for Tawse Winery. Savvy’s In-Cider Picks is an excellent way for our small batch craft cider get into the glasses of Ontario cider enthusiasts”, beams Paul Pender, principal winemaker for Tawse Winery.

This is not just a summer fling with cider, the buzz will continue year round. Here are some to give a try when you see them on the store shelves or call Savvy Company 613-SAVVYCO (728-8926) to arrange for your special delivery.

 

~ 3 craft ciders you must try ~

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County Cider Blood Orange

Inspired during a trip to Normandy, France, this is a hard apple cider blended with blood orange juice and essences.  

An eye catching orange Lifesaver colour that looks more like a cocktail than cider. Each sip has refreshing tastes of mandarin with a tangy acidity like Starburst candy. Warning: you’ll want more than just one glass of this cider.     

Price: $6.90 (500mL bottle)

 

 

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Tortured Path Cider

For die-hard cider fans. Always quick to sell out at County Cider Co. shop in Prince Edward County, this is made in a Traditional British Dry Style made with bittersharp and bittersweet apple varieties that has been blended in with Gold Russet apples grown on farm. Bone dry with mineral tastes with constant stream of bubbles that your glass could be mistaken for French Champagne.

Price $7.95 (500mL bottle)

 

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Tawse Bottle Fermented Cider

Just released in July from a winery who has been named ‘Winery of the Year’ for the past 4 years by WineAlign, this vraft cider is their first foray expanding beyond winemaking.

Un-filtered and unpasteurized, this cider was aged on the lees (in contact with the yeast) to give it a complex and rich taste. Each sip will remind you of fresh-out-of-the- over homemade apple pie. Absolutely delicious.

Price: $14.95 (750mL bottle)

 

What to serve with craft cider?

Just like wine, the taste of craft cider can be augmented with certain foods.  Our Sommeliers would recommend to select foods that would not overpower the flavours found in the cider, so save the steak to enjoy with red wine and serve cider with steam seafood, grilled salmon, sushi, pork chops, salads loaded with fresh garden vegetables or hard cheeses, popcorn & kale chips….or simply on its own!

 

This article will appear in the 2016 fall issue of Ottawa Life Magazine

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ANNOUNCING: Savvy In-Cider Picks

Posted by Debbie

Friday, July 29th, 2016
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We just made this summer even more refreshing with the launch of the first-of-its kind Savvy In-Cider Picks delivering Ontario craft cider right to your doorstep.

According to recent reports, a growing number of cider lovers in Ontario are reaching for this tasty beverage. The Ontario Craft Cider Organization (OCCA) says the demand for Ontario ciders has grown upwards of 60% since 2013 and the Liquor Control Board of Ontario (LCBO) recently reported that Ontario cider sales have more than quadrupled over the last three years.

Expanding to include cider is a natural move…

We are known for our wine, craft beer and artisan cheese expertise. Savvy In-Cider Picks is a ground breaking way for cider enthusiasts to access stellar ciders produced in Ontario.

Savvy_in-cider - cropped

“Our customers have been asking about craft cider & the cider industry is blossoming.  With the growing popularity of ciders we thought we’d bring the two together to create Ontario’s first cider club,” said Debbie Trenholm, founder and president of Savvy Company. “We take every opportunity to wave the Canadian flag, so launching Savvy In-Cider Picks will be good for our customers and local cider producers too.”

A research study conducted by The George Morris Centre at the University of Toronto projected that Ontario craft ciders have the potential to be a $35-million industry by 2018.

Only available during the summer

Savvy In-Cider picks will be available July and August.  Cider enthusiasts across Ontario can order a one-off parcel or they can subscribe for all three months.  Each shipment will contain up to 12 assorted bottles of varying sizes of seasonal creations and small batch ciders. None of the featured ciders are available at the LCBO. To further the enjoyment, customers will receive the In-Cider Scoop Magazine that includes a behind-the-scenes interview with the featured apple growers and cidery owners along with summertime recipes to enjoy with the ciders.

Savvy In-Cider Picks can be ordered online at www.savvycompany.ca/cider or by calling the Savvy Team on 613-SAVVYCO (728-8926).   

Jennifer Dean at County Cider“The County Cider Company was established in 1996 and recently the craft cider industry has exploded. We pride ourselves in growing our own apple cider varieties now create a unique range of ciders from  Traditional English Style Dry to sweeter flavoured ciders, explains Jenifer Dean (in left photo) co-owner of County Cider Company located in Prince Edward County.  “We have been long-time partners of Savvy Company, so to be showcased in their new Savvy In-Cider Picks is a natural fit.” 

“Making hard apple cider is a new venture for Tawse Winery. Savvy’s In-Cider Picks is an excellent way for our small batch craft cider get into the glasses of Ontario cider enthusiasts”, beams Paul Pender, principal winemaker for Tawse Winery in Niagara.

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Savvy Company specializes in creative social experiences – whether making the enjoyment of wine accessible to all, exploring the worlds of craft beer or discovering artisan cheeses.  Their team of accredited Sommeliers delight in shining the spotlight on the people who make them.  Savvy Selections wine-of-the-month club has grown to be the largest featuring hard-to-find Ontario wines not available in the LCBO.   

Savvy Hip Hops was Ontario’s first craft beer-of-the-month club and is rapidly growing in popularity.  The recently launched Savvy Cool Curds features hand made cheeses from across Canada not readily at grocery stores.  Savvy In-Cider Picks is a summer- only of- the-month club and everyone in the Savvy Team can hardly wait to see the success this program receives.

Visit www.savvycompany.ca or follow @SavvyCompany on Twitter.

Media Contact:
Debbie Trenholm
Founder & Sommelier
Savvy Company
debbie@savvycompany.ca
@savvydebbie (Twitter)
@savvycompanyinc (Instagram)
613.SAVVYCO (613.728.8926)

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Rounding out the year with Redstone

Posted by Debbie

Saturday, December 26th, 2015
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SS stamp lo res

Savvy Selections wine of the month club
Featuring Redstone Winery
–  December 2015 –

 

It’s been a whirlwind month for sure – for winemakers as well! To interview Redstone Winery’s winemaker Rene Vanede, I had to ‘pull him off’ the bottling line. “We are disgorging sparkling wine right now. It is the fun part of making bubbles.” I have never met this Aussie, but in the 3 minutes talking to him over the phone, I felt that we’d known each other for years. The conversation is fantastic & interesting, learning about his love of sparkling wine and learning about his impressions about Canadian wine industry. “Why would you come all this way from Australia?” I asked “And why have you stayed??”

More about this interesting & engaging conversation on the following pages. But first…let’s get to the wines!

bottles 2In your Savvy Selections, you will find:

Redstone Sparkling VQA 2013- $24.95
now THIS is the bubbly to pop & celebrate the holidays!

Redstone Cabernet Merlot VQA 2011- $28.95
Already aged 5 years, this a crowd pleasing red wine

Cabernet Sauvignon VQA 2012 – $29.95
WOW what a powerhouse! Ready to drink now or cellar for 5+ years

Initially, they did not plan to have a winery

Red-Stone-WineryTawse Winery purchased the vineyard that was once owned by Thomas & Vaughn – one of the first of the boutique wineries in Beamsville. Moray Tawse had planned to use the grapes from their new vineyards in the Tawse wines…then the winemaking team discovered something VERY interesting. You’ll find the backstory on the following pages. Rene gave me the inside scoop during our interview. And as always, our Savvy Sommeliers share with you their tasting notes for the wines in your Savvy Selections along with recipes to pair with each over the holidays.

You won’t find many Redstone at the LCBO

You’ll be hard pressed to find Redstone’s striking orange foiled bottled on a shelf at the LCBO or Vintages. This winery makes small batch wines, so if you find a wine that you enjoy, give our Savvy Team a call on 613-SAVVYCO (728-8926) to arrange an order for you. It is easy & only takes a matter of a couple of days for delivery from the winery to you.

Kicking off the New Year!

Time definitely does fly when you are having fun. Our Sommeliers have been working hard (tough job we know!) finding wines to feature in the 2016 line-up for Savvy Selections. We are starting the New Year with Coyote’s Run Estate Winery of Niagara-on-the-Lake. Our Savvy Sommeliers & tasting panel chose the following wines:

Mark your calendar that these impressive wines will be delivered on Friday January 8th. If you would like additional bottles of these fine wines or other favorites from Coyote’s Run, just let me know & I will add more to your order.

We hope you’re having wonderful holiday season with great wines, family & friends!

Cheers!
Debbie & Savvy Team

Introducing…

Redstone Winery

Presented by Accredited Sommelier Debbie Trenholm

 

rene-vanedeI always find it fascinating to hear a winemaker’s impression of the Canadian wine industry. And when the winemaker is ‘an import’ from a different wine region, the insight is even more interesting! My interview with Rene Vanede (below) – winemaker at Redstone Winery – held my interest at ‘Hello’. If it weren’t for a glitch in the bottling line that he needed to tend to, our phone conversation could have lasted for hours.

The ‘ah-ha’ moment

Originally from Hunter Valley, Australia, Rene was surrounded by the wine industry. He worked as a Sommelier in various local hotels, then the travel bug bit him & he headed to Europe. “England in particular is great place for access to the world of wine,” Rene mentioned. As he was pulling the cork out of a bottle of wine from an undiscovered place he thought, “I can make this stuff.”

From Sommelier to Winemaker

Rene jumped into being a winemaker with both feet. He completed his university studies, then rolled up his sleeves & got hands-on experience with grape harvest and in the cellar at an Australian winery you may have heard of…Rosemount, Owned by Foster’s Group, Rene’s work experience at Rosemount was making wine in massive volumes. He explained that he often did not know what brand he was making…all he knew was that he was making wine.“I quickly figured out that I did not want to continue to work at big places.”

The all-Canadian wine adventure

Now with winemaking experience, Rene was ripe to explore other wine regions. He had heard that Canada’s wine industry was making big strides & was comprised of hundreds of small businesses. Curious & intrigued, he packed up & headed to Vancouver. It turns out that he did not work at a BC winery at this time, yet he did sample a lot of their wines during his travels.

In 2006, he was invited to be part of the vintage team at Tawse Winery in Beamsville.“It was their biggest harvest ever. Tawse went from a 2000 case winery to 6000 cases,” Rene recalls. “It was exciting to be part of that.” With so much work to do, Rene became a permanent fixture at Tawse. A few years later in 2009 when Moray Tawse purchased Thomas & Vaughn Winery, even more wine had to be made. The new vineyards provided the grapes needed to make Meritage & Bordeaux styled wines for the Tawse portfolio.

Tasting the difference

Curious about the new vineyards, the winemaking team did a side-by-side comparison taste test of wines made with Tawse grapes and wines made with grapes from the Thomas & Vaughn vineyards. “The same winemaking team, however the final product showed an incredible difference,” explained Rene. “The terroir was prevalent in the Tawse wine, while the other wine was all about the fruit.” With this incredibly different wine, the idea was born to keep them separate and establish a new winery. Just like that…Redstone Winery was created.

here’s what it’s all about…

Terroir is the focus at Tawse. Redstone is fruit first.“This is a massive change of mindset for winemaker.” Rene became Redstone’s winemaker with Paul Pender from Tawse on hand as consulting winemaker. The sistering wineries leverage some production equipment and resources, yet for the most part, they are 2 separate wineries.

“At Redstone there are no guidelines. We have the land, the mature vineyards & the track record that the grapes are known to produce quality good wine,” said Rene.

Redstone’s 38-acre vineyard is farmed organically and biodynamically. The location is perfect for late-ripening varietals including Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah – the Bordeaux grape varietals. In terms of white, there is Pinot Gris, Riesling, Sauvignon Blanc, & Chardonnay from recently acquired Limestone vineyard.

Differences between BC & Ontario

Having been in Canada for 10 years, his Aussie accent is still thick. It could be the company he keeps as there are several Australians at Niagara wineries. Interestingly, without being probed, Rene offered his impressions of the BC & Ontario wine industries. “After traveling in BC, I expected the Ontario wine scene to be similar. In BC, the wineries are cottage like, small operations. The scales of things are different here in Ontario with larger farms & businesses.” Rene continues, “The wines are sheer finesse here in Ontario.” When I heard this, I was eager to share this with our Savvy Selections subscribers.

Here’s to Rene & his winemaking team!

 

~SAVVY SOMMELIER TASTING NOTES ~

 

 Redstone Sparkling VQA 2013 $24.95

This is Redstone’s first sparkling. “Sparkling is a Winemaker’s Wine – there are so many different steps involved to making a good sparkler”, explains Rene. While at university, he took a keen interest to learn the finesse of making sparkling wine….and his talent shines through in this wine.

Savvy Sommelier Tasting Notes: Made with Pinot Noir, Chardonnay & a splash of Pinot Gris, this is an absolutely delicious bubbly. “I like to make wines that I like to drink”, says Rene. This wine has a delicious balance of acidity (think white grapefruit) with a smooth mouth feel and very elegant mousse (bubbles). It’s dry, crisp &delicious.

Suggested Food Pairing: This wine will be perfect any time during the holidays – to pop open when friends drop in, enjoyed with appetizers during Happy Hour, unwinding after tidying up the wrapping paper or even served for brunch. “I enjoy sparkling wine with seafood- scallops, prawns & smoked salmon, or blue cheese,” suggests Rene. On the following pages, we have included an interesting scallop dish for you to try.

 

Cabernet Merlot VQA 2011 $28.95

close up bottleA blend of Cabernet Sauvignon, Cabernet Franc, Merlot, this is the classic Bordeaux blend. “We are always comparing the wines from Tawse& Redstone to French wines,” shares Rene. He goes on to explain, “30-40% of the wine was oaked (in French oak of course!). You should be able to see the oak, but it should not be overpowered. In this vintage, the fruit demanded some oak to finish the wine.”

Savvy Sommelier Tasting Notes: This is a crowd pleasing wine that you can drink with pretty much anything. Red & black fruit (think plums, currants, raspberry, blackberry) and warm spices waft from the glass and linger on your tongue with each sip. Well balanced, smooth finish, yet still a touch of tannins after the 5+ years of aging that pairs well with hearty food.

Suggested Food Pairing: “For me, this is a winter wine. I would serve it with Beef Finger Pie.” shares Rene. That is a dish that I am not familiar with and nor is Google! After more probing, turns out that a Beef Pot Pie is what this Aussie was referring to! A recipe for an “Aussie Humble Pie” follows.

Cellaring: This wine is ready now or will cellar a further 3 to 5 years.

 

Redstone Cabernet Sauvignon VQA 2012 $29.95

“This is THE signature wine at Redstone. It put us on the map.” explains Rene. “It’s Redstone in a bottle – the fruit & tannins exhibit the vineyard site.”

Savvy Sommelier Tasting Notes: Now this is a BIG red wine still with some grippy tannins. If you like to put wines away, this would be the one out of this bunch. It will be interesting to see how the wine evolves with time. For now, each sip shows the quality of the fruit & the winemaker’s talent – kudos to Rene. The Sommeliers at the tasting panel remarked how this wine reminded them of black – intensely dark in colour, aromas of black fruit (berries, plums, currants, figs) that continue on in the taste. A long finish with an earthy or herbal note like roasted caraway or fennel seeds.

Suggested Food Pairing: One word: steak. If your BBQ is buried under snow, then prime rib would be perfect accompaniment. We share with you a Dijon Herb Crusted Prime Rib recipe.

Cellaring: Ready now or it will cellar nicely for another 5 to 7 years. Winemaker suggestions to decant for 2 hours before serving….then enjoy every sip!

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

 

With Redstone Sparkling…

Confit of Scallops with Lemongrass & Coconut Sauce

By chef Kevin Bélisle at Spa Eastman, Eastern Townships, Que.
Source & photo credits:Globe & Mail

Ingredients

Beets

2 large yellow beets, cooked and peeled

Herbs and lemon zest oil

½ cup olive oil
2 tablespoon chopped Italian parsley
2 tablespoon chopped cilantro
2 tablespoon chopped chives
Grated zest of one lemon

Gomasio

1 tablespoon white sesame seeds
1 tablespoon flaxseed
Sea salt to taste

Lemongrass &coconut sauce

2 sticks lemongrass
1/3 cup peeled and chopped fresh ginger
½ cup cashews
¾ cup organic coconut milk
2 tablespoon lemon juice

Scallops

12 large fresh scallops, kept cool
2 cups coconut oil to cook scallops

Method

Braised+Scallops_Spa+EastmaCut beets into ½-inch-thick slices. With a cookie cutter the same size as the scallops, cut the beet slices into rounds. Warm in the oven before serving.

Mix oil with herbs and lemon zest. Season with salt and pepper. Reserve.

Toast the sesame seeds lightly in a pan, being careful not to burn them. Mix the toasted sesame seeds, flax seeds and sea salt in a blender or with a mortar. The mixture should remain fairly grainy. Reserve.

Remove the bottom 2 inches of lemongrass stalk. Chop coarsely, reserving remainder for another use. Combine lemongrass, ginger, cashews, coconut milk and lemon juice. Blend in a food processor or blender until smooth. Place in pan and heat gently when ready to serve.

Remove the muscle from the scallops. Heat coconut oil in a small high-sided pan to 175 to 185 F (80 to 85 C). The oil should be barely moving with just a few bubbles. (Use a thermometer to check, if you have one.) Place the scallops in the coconut oil (in batches, if necessary) and confit for 5 to 7 minutes or until opaque.

Spoon warmed lemongrass and coconut sauce onto serving plates. Place 3 slices of warm beets on each plate and top with 3 scallops. Drizzle scallops with herbs and lemon-zest oil and garnish with a pinch of gomasio. Garnish with herbs.

 

With Redstone Cabernet Merlot

Humble Aussie Pie

By Jamie Oliver
Serves 8
recipe & photo credit: Jamie Oliver

aussie humble pieIngredients

1 kg beef skirt , chopped into 1cm chunks
sea salt
freshly ground black pepper
olive oil
1 whole nutmeg , for grating
2 large carrots , peeled
2 red onions , peeled
4 sprigs of fresh rosemary , leaves picked
250 ml pale ale
1 heaped tablespoon plain flour
1 tablespoon tomato purée
250 g button mushrooms
1 large egg yolk, beaten , or semi-skimmed milk

For the pastry

600 g plain flour, plus extra for dusting
150 g cold unsalted butter, cubed, plus extra for greasing
150 g Cheddar cheese

Method

Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside. Roughly chop the carrots, onions and rosemary leaves.

Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently. Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.

Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the flour and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 1 litre of cold water. Roughly slice and add the mushrooms, then bring to the boil.

Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.

Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.

Preheat the oven to 180ºC/350ºF/gas 4. Grease 8 individual pie dishes (roughly 15cm x 10cm) with a little butter and dust with flour. Divide the pastry into 4 equal-sized pieces, then roll out a portion on a flour-dusted surface to the thickness of a pound coin. Place 2 of the pie dishes side-by-side, roll the pastry around the rolling pin, hold it over the dishes and carefully unroll the pastry to cover. Gently press the pastry into the sides of the dishes, then roughly cut away the excess so you end up with 2 lined pie dishes. Repeat with the remaining pastry, reserving the excess for later.

Equally divide the steak and ale filling between the dishes and brush the edges with the milk or beaten egg. Divide the excess pastry into 8 equal-sized pieces, roll out to the thickness of a pound coin and place over the filling. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through.

 

With Redstone Cabernet Sauvignon…

Dijon Herb Crusted Prime Rib

from Farm Boy

Ingredients

1Tbsp Balsamic vinegar
¼ tsp ground cloves
4 Tbsp grainy Dijon mustard
2 Tbsp fresh thyme leaves, chopped
2 Tbsp fresh rosemary leaves, chopped
Salt and pepper to taste
1 bone in rib roast (2.5KG/6LB)
6 medium garlic cloves, quartered lengthwise

Method

Pre-heat oven to 400 F

Make small incisions all over the roast.Insert the garlic into the holes. Place the roast in a roasting pan and mix the remaining ingredients into a paste and rub entire roast evenly.

Roast for 25 minutes then reduce heat to 350 F and continue cooking for about 1 and a ½ hours or until internal temperature reaches 135 F (forrare). Transfer roast to a cutting board and allow to rest for 15 minutes before carving.

Serve with your favourite sides. (Especially good with creamy mashed potatoes & buttered beets!)

Enjoy your Holidays & your Savvy Selections!

 

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If I had $100…I would buy at LCBO Vintages

Posted by Julie

Friday, July 10th, 2015
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The LCBO Vintages release for July 11 focuses on Cool Climate Chardonnay’s, wines from Spain and more Flagship In Store Discoveries (ISD). It’s so easy to find new discoveries with every LCBO release especially this time of year when sitting outside on the patio is everyone’s favourite pass-time…browse through the magazine then off to shop!

LCBO Vintages Magazine July 11Ontario also celebrates Cool Climate Chardonnay, dare I say festival ? from July 17-19 in St.Catherines at various venues including local wineries. Everything from Ontario’s best cuisine to tasting dozens of the region’s finest Chardonnays.

I attended the celebration several years ago when it was held at the Tawse Winery. It might be time for a return trip.

Summertime and the living is easy.

Cheers,
Julie

 

If I had $100, I would buy these wines at LCBO Vintages…
July 11
, 2015

 

Sunnybrook Redhaven Peach Wine 2013Sunnybrook Redhaven Peach Wine 2013

VQA Niagara Peninsula
$16.95 (Vintages #426551) 12% alcohol

Many years ago, my husband and I visited Sunnybrook Wine Farm and were literally blown away by the vast array of fruit wines. I recall bringing plum and pear wines home to serve with Thanksgiving dinner. They were bone dry but very fruity. The winery produces a huge array of fruit wines that reflect all the ripe fruit grown in the Niagara region. This peach wine is new to LCBO Vintages, medium weight and would be nice over ice as an aperitif served with some soft cheese. It was downright peachy!

 

Toro de Piedra Gran Reserva Chardonnay 2014Toro De Piedra Grand Reserve Chardonnay 2014

Maule Valley, Chile
$17.95 (Vintages #417493) 14.9% alcohol

A first class Chard. from the Maule Valley. Tropical heady fruits, smooth as silk on the palate, robust layers of pineapple, mango and almonds. A full bodied white wine, rounded with a pinch of sweet spice on the finish.

 

 

Cave Spring Estate Bottled Chardonnay 2013Cave Springs Estate Bottled Chardonnay 2013

VQA Beamsville Bench, Niagara Peninsula
$18.95 (Vintages #256552) 12% alcohol

An easy going Chardonnay that is perfect for the summer. Tropical fruits, yellow and green apples abound in the aromas of this white wine. On the palate are suggestions of almonds, pineapple, apricots and a little butter. Medium to full bodied, it is mouth filling with deliciousness with a long finish of fruits and toast. On its own or with some grilled chicken or salmon, it’s one fine wine.

 

Rosehall Run Cuvee County Pinot NoirRosehall Run Cuvée County Pinot Noir 2011

VQA Prince Edward County
$22.95 (Vintages #225748) 12.% alcohol

I’m always a fan of Rosehall wines! Winemaker Dan Sullivan does not disappoint with this delicate but complex Pinot Noir. Gentle and silky on the palate, aromas of cranberry and sour cherries with tastes of ripe cherries and some raspberry. It’s soft but rounded, lots of body and interest and you could serve this with anything from light fish to steak or burgers. A versatile red wine with soft tannins and just plain yummy.

 

Zuccardi Q MalbecZuccardi Q Malbec 2012

Mendoza, Argentina
$19.95 (Vintages #723478) 14.5 % alcohol

Ripe plums and blackberries, dark and inky, another rich dark Malbec that is a must for the grill. Juicy and rich, full bodied with soft tannins. Also aged in a oak, this red wine finishes long with some sweet spice, sending you back for another sip. With some steak fajitas it would certainly impress.

Grand Total: $ 96.75

 

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Tawse – Be Inspired!

Posted by Susan

Saturday, June 13th, 2015
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Savvy Selections wine of the month club
Featuring Tawse Winery

–  June 2015 –

In the 13 years since starting Savvy Company, I’ve met numerous fascinating people in the wine industry. Beyond their love of wine, the common thread is that everyone enters into the wine world from a different route. Each month we share these stories in the Savvy Selections eZine. The following pages hold tidbits that would start an interesting conversation at a cocktail party or around a dinner table.

My introduction to this month’s winery – Tawse Winery – would begin with the exciting news that they have been named ‘Canadian Winery of the Year’ by Canadian Wine Access Magazine in 2010, 2011 and 2012. And they are the only Ontario winery so far to achieve this acclaim.  The people that have built this reputation have interesting routes that make up the story that we are eager to share with you this month.  Naturally, Tawse’s beginning has not changed since we last featured the winery in 2011, yet the story of their growth and constant commitment to put Canada on the world wine map has evolved.

The story of Tawse Winery is all about a young man, Moray Tawse from Alberta, who worked at a resort where he ‘fell’ into the role of wine steward…and his route into the wine world.  Eventually in 1988, he co-founded (and continues today to lead) a financial services firm while dreaming of owning a vineyard in Burgundy, France. Luckily for the Canadian wine industry, fate kept this dream on Canadian soil.

Enamored with Burgundian wines, he was amazed by the outstanding Chardonnays made in Niagara (Sommelier tip: white Burgundy wine is 100% Chardonnay). After researching the Niagara wine scene, he purchased property in 2001 and his winery dream began to take shape.

Our Savvy Sommelier Susan Desjardins has a keen personal interest in organic and biodynamic wineries. She naturally gravitated to the Tawse story.  With all of the intricacies of the subject of organic and biodynamic, we’re sharing with you her interview with the Tawse team from our 2011 issue of the Savvy eZine because no one can eloquently explain organic like Susan can! Pop open the Spark bubbly or crack open the seal on the wines in this month’s Savvy Selections & enjoy the wines while you read more about Tawse.

In your Savvy Selections, you will find:

Limestone Ridge ‘Spark’ Riesling VQA 2013, $19.95 – Tawse’s signature sparkling wines – refreshing, dry bubbly that would is perfect enjoyed as you relax on your deck or your dock.

Quarry Road Vineyard Gewürztraminer VQA 2013, $24.95 – a BIG, beautiful, white wine loaded with concentrated aromas & flavours.  You’ll thank us for including this gem.

Gamay Noir VQA 2013, $18.95 – Medium bodied with warm smoke & red fruit flavours that would be perfect for simple BBQ fare like burgers, sausages & ribs.  At this price, they are giving this wine away!

All of the awards & recognition has drawn the attention of wine lovers like you & me to Tawse wines. At one time the price tags of their wines were untouchable (several wines still are!), yet recently, it appears that more of their wines are at an accessible price point.  We are confident that you’ll be impressed with this month’s selection.  At these prices, if you would like to stock up…simply give us a call on 613-SAVVYCO (728-8926) to arrange a special delivery for you.

Cheers & Enjoy!

Debbie & Savvy Team
debbie@savvycompany.ca

Introducing….
Tawse Winery

 Presented by Sommelier Susan Desjardins

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

When Moray TawseMoray Tawse (in photo) purchased the estate in 2001, he obtained existing vineyards – some with vines planted in the 1970s and 1980s. As he built his new winery with the old vines, he selected sites that offered unique terroir, for instance the Quarry Road site which is at the top of the Niagara escarpment, where the limestone in very accessible and minerality shines through. (try the Gewürztraminer we included to find these minerality notes)

As he was building the winery, he called on renowned winemaker Deborah Paskus to lead the winemaking team because her Chardonnay single-handedly changed his mind about establishing a winery in France and lay down his roots in Niagara instead. Paul Pender, fresh from Niagara College’s Winery & Viticulture program, joined as assistant winemaker. When Deborah decided to move to Closson Chase Winery in Prince Edward County, Moray then called on his long-time friend, internationally renowned consulting winemaker Pascal Marchand to assist with the 2005 vintage. With the French influence & more experience under this belt, Paul soon took the helm and brought in Rene van Ede from Australia with a palate extraordinaire. Paul and Rene are still the dynamic winemaking team today and the industry recognized their talent in 2011 when Paul was named Winemaker of the Year at the Ontario Wine Awards.

Known for his ‘non-interventionist as far as possible’ approach to winemaking, Paul has overseen both Tawse’s organic and biodynamic certification processes. His is a steward, watching over the vines and grapes, ‘keeping them safe and then letting the wine express its sense of place’.

Moray repeatedly explains in media interviews that the vineyard location is critically important. He is proud of the terroir that he has as it is similar to the region of Burgundy, France…and is one of the reasons he believes to invest in vineyards in Niagara.

Growing a Biodynamic Business

The state-of-the-art building is nestled into the Beamsville Bench along the Niagara Escarpment, housing an impressive six-level gravity flow winemaking operation. Underground cellars maintain the ideal temperature and humidity for barrel aging, while minimizing its impact on the environment. The geo-thermal energy system has reduced consumption of traditional energy by 80%, and the wetland bio-filter system ensures that all sanitary and winery waste water is recycled.

Biodynamic farming – as we explained in last month’s Savvy eZine featuring Southbrook Vineyards, is referred to as “extreme organics” – is the practice of ever increasing ecological self-sufficiency on the property (similar to last month’s featured winery – Southbrook Vineyards). The Tawse estate is farmed organically with everything done by hand. Biodynamic farming and winemaking techniques have been implemented – Ecocert and Demeter seals appear on all Tawse wines made from biodynamically cultivated fruit (note the Gewürztraminer).

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

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

And Moray’s dream of making wine in Burgundy is now coming to fruition as his friend Pascal Marchand has begun to operate a cuverie (winespeak: vat room) and cellars in Nuits-St-Georges, France.

 

 

 ~ SAVVY SOMMELIER TASTING NOTES ~

 

Tawse Spark Limestone Ridge Riesling VQA 2013, $19.9513_Spark_Limestone_Ridge_Riesling

Tawse was one of the first Ontario wineries to make a bubbly using Riesling grapes…and their sparkling wines grace many restaurant wine lists. Respecting the Riesling grape, Paul continues with his non-interventionist approach from hand harvesting the grapes to leaving the wine to create itself.

Savvy Sommelier Tasting Notes: Zippy with notes & tastes of lime, white grapefruit, crab apple & minerality tied up with a brioche aroma (think raisin Danish pastry) makes this bone dry bubbly refreshing.  The persistent and elegant mousse makes you yearn for another sip…then another bottle!

Suggested Food Pairing: “All you need is a hot day”, remarked one of our Savvy Sommeliers.  Chilled down before popping the cork, this bubbly will be fantastic on its own, with summertime , sushi, oysters, lacey parmesan cheese crisps…or a picnic!

Cellaring: Pop the cork now or cellar for 2-3 years

 

13_QuarryRoad_Gewurz_LargeTawse Quarry Road Gewürztraminer VQA 2013, $24.95

We are excited to showcase this wine as not many wineries in Ontario grow Gewürz grapes nor make a good wine.  The vines are grown in an area where the soil is uniquely composed of both limestone & clay soils.

Savvy Sommelier Tasting Notes: Bursting from the glass with absolutely delicious and pretty aromas tropical fruits (think mango, guava, pineapple), white flowers and juicy apricots.  These continue in the taste with loads of pear, honey (or is it marmalade?) and smooth mouthfeel.

Suggested Food Pairing:  A dish with heat will be softened with this wine. Fish tacos, Phad Thai, or Indian red curry.

Cellaring: No need to wait – enjoy now

 


Tawse Gamay Noir VQA 2013
,
$18.9513_Tawse_Gamay_Noir

In its 3rd vintage & only 5000 bottles made, mark my word that this wine could be sold out by the time you want more! Perfect for summertime enjoyment as Gamay grapes produce a light to medium bodied wine ready to pair with anything off the grill or slipped into a picnic basket.

Savvy Sommelier Tasting Notes: Fire engine red in colour, this warm red wine, ‘reminds me of roasted red peppers’, stated Debbie during the panel tasting. There is a race between the tannins & acidity as you swirl it in your mouth while tastes of cherry, pomegranate & smoke develop. A medium bodied red wine with a long delicious finish.

Suggested Food Pairing: Fire up the BBQ! This is perfect with anything off the grill – vegetables, burgers, spicy sausages or saucy ribs. Rather than one BBQ recipe, we are giving you 10 rub recipes to try over the summer.

Cellaring: Enjoy now and stock up on several bottles…

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~


With Tawse Spark Limestone Ridge Riesling…

Rosemary & White Bean Dipwhite bean dip - serious eats
From Serious Eats
Serves 4 – 6

Ingredients

1 (15 ½ ounce) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
1/4 cup plus 1 tablespoon extra virgin olive oil, divided
2 teaspoons finely minced fresh rosemary
Kosher salt and freshly ground black pepper

Photo credit: Joshua Bousel, Serious Eats

Method

Place beans, garlic, and lemon juice in the work-bowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped

With motor running, slowly pour 1/4 cup of oil through feed tube. Process until mixture is smooth.

Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Serve with Greek pita wedges or pita crisps.

 

With Tawse Gewürztraminer

Firecracker Shrimp & Mango Avocado Dip

From the kitchen of Debbie Trenholm

Serves 4 to 6

This was served at a cocktail party and after the first bite, it of those “I got to have this recipe” moments. The exotic ingredients playfully complement each other and Gewürztraminer wine will enhance the flavours this appetizer to rave reviews!

Firecracker Shrimp – Ingredients

Freshly ground black pepper
Sesame oil
Sambal sauce (a Thai/Vietnamese red chili sauce – sold in bottles)
Salt
Sugar

Method

Quickly cook shrimp in boiling water and then cool under running water.  Remove shells.

Toss with sesame oil, pepper, salt, a sprinkle of white sugar and Sambal.

Taste and adjust seasoning. 

Ingredients – Mango & Avocado Dip

1 ripe mango, peeled and roughly chopped
1 ripe avocado, peeled and roughly chopped
1 jalapeno pepper, seeded and roughly chopped
2 tablespoons of vegetable oil
3 tablespoons of freshly grated ginger
1-2 tablespoons of liquid honey
Juice of 3-4 limes
1 teaspoon salt

Method

 In food processor combine grated ginger (or chop knob of ginger in food processor first), mango, jalapeno, honey, avocado and lime juice.

Add vegetable oil and salt.  Taste and adjust seasonings.

Chef Tip: Try to achieve a balance of ginger, acid (lime) and sweetness.

 

With Tawse Gamay Noir…

10 Top Rubs for BBQ-ingMemphis_style_Rib_Rub
www.aboutfood.com

Everybody has a favorite way to prepare meats for BBQing.  Many of these recipes aren’t written down, rather by feel. To break away from using your ‘tried and tested’ marinade or rub, in true Letterman style, here are the top 10 recipes that are consistently favorited on aboutfood.com’s web site:

  1. Kansas City Rub
  2. A Carolina BBQ Rub
  3. A Sparerib Rub
  4. Memphis Rub
  5. Best Odds Brisket Rub
  6. Magic Dust
  7. Memphis Style Rib Rub
  8. Basic Pork Rub
  9. Best Odds Pulled Pork Rub
  10. Brisket Brown Sugar Rub

Photo credit: Regarding BBQ Inc.

Check them out at http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm.
There is a recipe there for everyone!

Cheers & Enjoy this month’s Savvy Selections!

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Tips for your Valentine’s Day dinner…

Posted by Debbie

Friday, February 13th, 2015
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Have you been wracking your brains to plan the perfect dinner night out or have been trying to get a reservation at your favorite restaurant on February 14th? Have a romantic night in.  One of our catering partners, Thyme & Again has an elegant take home menu prepared by their creative chefs using local ingredients & they’ve asked us to pair Ontario wines…and craft beers with each course.

 Here is your Valentine’s Wine & Craft Beer Shopping List ♥ 

Savvy SommeliersTo make your Valentine’s celebration easy & simple, our Savvy Sommeliers  have selected Ontario wines and our Brew Crew has added in local craft beers that will WOW your love.  The wines are available at various LCBOs in Ottawa and the beers you can drop in to the brewery to pick up a growler or two.

Cheers & Happy Valentine’s Day to you and your love!
Debbie & the Savvy Team

 

 

Special Valentine’s Day Menu with Wine Pairings

HORS D’OEUVRES

Cherry Tomato Florentine with Basil Balsamic Drizzle (Cherry Tomato with Spinach and Parmesan Stuffing) (V, GF)

Bacon Wrapped Jalapeño and Cheddar Stuffed Meatballs (GF)

Seared Scallop with Champagne Jelly and Candied Lemon Zest on Rice Cracker (GF)

 

wine_tasting_sparklingKick off your special night with a bubbly! Savvy Sommeliers recommend:

Casa Dea Dea’s Cuvée Sparkling (Prince Edward County) $18.95

Huff Estates Cuvée Janine Sparkling Rosé (Prince Edward County) $29.95

Featherstone JOY Premium Cuvée Sparkling (Niagara) $34.95

 

Crack open these Craft Beers:

Beyond the Pale Pink Fuzz

Perth Brewery Euro Pilsner

 

STARTERS ♥

Tomato Saffron Bisque and Goat Cheese Crouton (V)

Baby Greens, Marinated Mushrooms, Pickled Beets and Lemon Garlic Vinaigrette (V, GF)

Crab Cake, Cucumber, Radish, Frisée Salad and Dill Mayo

 

Our Savvy Sommeliers recommend these wines:

Burnt Ship Bay Pinot Grigio (Niagara-on-the-Lake) $14.95

Malivoire Gamay (Niagara) $17.95

Fielding Red Conception (Niagara) $18.95

 

Serve one of these craft beers!

Bicycle Craft Brewery Belle River Blonde

Whiprsnapr Inukshuk Canadian IPA

 

MAIN COURSES ♥

Celtic Blue Cheese and Leek Crusted Beef Tenderloin with Roasted Garlic Thyme Jus (GF)

Herbed Potato Medallions; Heirloom Carrots and Chard

Wine to serve: Kacaba Single Vineyard Cabernet Franc VQA 2011 (Niagara)

Craft Beer suggestion: Kichesippi Wuchuk Black

 

Spinach and Shallot Stuffed Chicken Breast with Braised Fig, Orange and Port Wine Jus (GF)

Parsley Risotto; Heirloom Carrots and Chard

Wine to serve: Sue-Ann Staff Loved by Lu Riesling VQA 2012 (Niagara)

Craft Beer suggestion Beau’s St Luke’s Verse

 

Reif Estate WinesCocoa Chipotle Dusted Magret Duck Breast with Cherry Gastrique (GF)

Herbed Potato Medallions; Heirloom Carrots and Chard

Wine to serve: Rosewood Select Series Pinot Noir VQA 2012 (Niagara)

Craft Beer suggestion: Covered Bridge “Over the River Chai”

 

Togarashi Smoked and Seared Tuna with Wakame Salad (GF)

Bamboo Rice; Heirloom Carrots and Chard

Wine to serve: Redstone Chardonnay VQA 2011 (Niagara)

Craft Beer suggestion: Big Rig Brewery Session IPA

 

Roasted Vegetable Ratatouille Terrine (V, GF)

Parsley Risotto; Heirloom Carrots and Chard

Wine to serve: Southbrook Triomphe Cabernet Sauvignon VQA (Niagara-on-the-Lake)

Craft Beer suggestion: Cassel Brewery Honey Brown

                                                                                  

DESSERTS ♥

Passionfruit Crème Brûlée (GF)

Rose and White Chocolate Mousse, Mango Meringue & Dehydrated Raspberry

Hazelnut Crèmeaux (N)

Dulce Mousse, Brown Butter Blondie and Dark Chocolate

Apple Confit Cheesecake

Bacon Caramel Corn, Ice Wine Gelée, Spiced Shortbread Crumb and Maple Dust

Mini Sweet Selection

Red Velvet Cupcake, Spicy Chocolate Tart, Salted Caramel Macaron (N), and Passionfruit Cheesecake

 

Dessert wines to finish off the evening:

Tawse Riesling Icewine VQA 2009 (Niagara)

beercheeseStratus Red IceWine 2012 (Niagara)

 

A Craft Beer will go with dessert too!

Dominion City Brewing Earl Grey Marmalade Saison

 

Menu codes:
N = Contains Nuts or Seeds
V = Vegetarian
GF = Gluten Free 

 

Call on Savvy Company anytime…

Whether it’s Valentine’s Day, St. Patrick’s Day, Mother’s Day, Father’s Day…or any day of the year – you can call on us to make your get-together a special one. For more wine & craft beer recommendations from Savvy Sommeliers & Brew Crew call 613-SAVVYCO (728-8926)  or cheers@savvycompany.ca  

 

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All set! New Year’s Eve Dinner with Wine Shopping List

Posted by Debbie

Thursday, December 25th, 2014
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You’ve been planning, shopping, baking, cooking, decorating, and mailing (phew!) to get ready for the Holidays…so let us help you create a great dinner for the last day of the year. This take-home New Year’s Eve Dinner from Thyme & Again is an elegant menu prepared by their creative chefs using local ingredients. All you have to do is call the great folks at Thyme & Again by noon on Monday December 29th. Avoid the crowds, the kitchen and the stress!

Includes a Wine Shopping List too…

To make your New Year’s festivities extra easy, our Savvy Sommeliers  have provided wine recommendations from fine Ontario wineries to pair with these festive dishes. All of these wines are available at various LCBOs in Ottawa. For more wine recommendations from Savvy Sommeliers, call 613-SAVVYCO (728-8926) www.savvycompany.ca

Here’s to a delicious dinner & exciting 2015!

 

 

Special New Year’s Eve Menu with Wine Pairings

 

 

sparkling wine closeup of glasses

HORS D’OEUVRES

Coffee Poached Pears; Chèvre with Candied Walnut & Orange on Seed Crackers (V, GF)

Mini Perogie with Braised Shortrib & Cheese Curds

North of Seven Vodka Flambée Lobster stuffed Gruyère Profiterole

Kick off the festivities with a bubbly! Savvy Sommeliers recommend:

Casa Dea Dea’s Cuvée Sparkling, Prince Edward County $18.95
13th Street Cuvée Sparkling Brut Rosé, Niagara $24.95
Henry of Pelham Cuvée Catharine Brut, Niagara $29.95

 

ED wine bottle and corkscrewSTARTERS

Acorn Creek Sunchoke, Apple and Chestnut Soup with fresh Thyme

Bluegrass Farms Baby Arugula; Smoked Tofu “Bacon”; Parmesan Tuille; Crouton;Lemon Garlic Dressing (V, GF)

Confit Duck and Shiitaki Mushroom Phyllo Pastry, Baby Greens and Honey Soy Drizzle

Crowd pleasing wines recommended by Savvy Sommeliers:
Rosewood Süssreserve Riesling, Niagara $14.95
Malivoire Gamay, Niagara $16.95
Kacaba Cabernet Merlot Syrah, Niagara $18.95

 

MAIN COURSESED glasses of wine

Oil Poached Striploin with Le Coprin Mushroom Tapenade
Rosti Potato with Zucchini Ribbon
Wine to serve: Huff Estates South Bay Merlot, Prince Edward County $29.95
*Will be featured in Savvy Selections wine of the month club in January 2015

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Shrimp and Alliums stuffed Roasted Chicken Breast and Sherried Tomato Cream
Duck Fat “Confit” Fingerling Potatoes with Thyme Roasted Carrots
Wine to serve: Lailey Sauvignon Blanc, Niagara-on-the-Lake, $19.95

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Seared Black Cod with Lemongrass and Scallions
White and Bamboo Rice Pilaf with Miso Glazed Bok Choy
Wine to serve: Pondview Bella Terra Chardonnay, Niagara-on-the-Lake $24.95

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Mixed Wild Mushroom and Brandy Ragout Stuffed Portobello with Cauliflower Purée (V, GF)
Rosti Potato with Thyme Roasted Carrots
Wine to serve: Rosehall Run Defiant Pinot Noir, Prince Edward County $18.95

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Pork Two Ways: Hall’s Apple Cider Braised Pork Belly and Pan Seared Chard Stuffed Pork Tenderloin Medallion with Calvados Apple Butter
Duck Fat “Confit” Fingerling Potatoes with Miso Glazed Bok Choy
Wine to serve: Fielding Estates Pinot Gris, Niagara $18.95

DESSERTS

dessert Thyme & AgainSalted Caramel Crème Brûlée with Smoked Chili Truffle, Triple Chocolate Biscotti, Fresh Raspberries (GF available without biscotti)

Callebaut Dark Chocolate Mousse Cakelette with Drunken Cherries, Toasted Marshmallow, Espresso Cream, Fresh Strawberries (GF)

Key Lime & White Chocolate Cheesecake with Dulce de Leche, Parisian Macaron, Fresh Blueberries (GF)

Lemon & Raspberry Tart with Raspberry Coulis, Ginger Biscuits, Meringue Kisses, Fresh Blackberries

Our Savvy Sommeliers recommend to serve with these delicious desserts:
Southbrook Vineyards Framboise, Niagara $15.95 (dessert wine made with raspberries)
Cave Springs Indian Summer Select Late Harvest Riesling VQA 2008, Niagara $24.95
Tawse Riesling Icewine VQA 2009, Niagara $34.95

 

Menu codes:
N = Contains Nuts or Seeds
V = Vegetarian
GF = Gluten Free 

Your dinner order includes:

hors d’oeuvre
starter
entrée
locally baked bread
dessert


Price per person:

Beef: $48
Chicken: $45
Pork: $48
Cod: $45
Vegetarian: $38

Please contact Thyme & Again Creative Catering directly to place your order.
1255 Wellington St W.
Ottawa ON  Tel: 613-722-0093
www.thymeandagain.ca

Have a very happy New Year’s Eve with friends & family, from all of us at Savvy Company.
Debbie & the Savvy Team

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