Posts Tagged ‘The Flavour Principle Cookbook’

Tee off for a round of golf & wine at Rockway Vineyards

Posted by Susan

Monday, September 22nd, 2014
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Savvy Selections wine of the month club 
Featuring Rockway Vineyards

– September 2014 –

 

If your passion is golf and you love to spend the 19th hole with a fine glass of wine paired with a delicious lunch, Rockway Vineyards is the place for you. This property has a fascinating history that starts with founder Bruce Strongman’s love of golf and wine.

Enter the entrepreneur…

Bruce started making paint in his family-run paint store in Toronto, and built the business into the largest paint and wallpaper chain in Canada – Colour Your World. Bruce had time for more golf when the company was sold, and like many entrepreneurs, he followed his dream. It wasn’t just about shooting a perfect round, his dream included owning a golf course.

Take one golf enthusiast…

Rockway VineyardsYears of travelling to his golf course through vineyards along the Niagara Wine Route, which was increasing in popularity, led Bruce and his son Reid to hatch the idea of establishing a golf course associated with a vineyard and winery. The current property – originally a Concord grape vineyard – was purchased and construction of the course began in 1982, with the official opening in 1984. The father and son team were convinced that many of the 25,000 golfers coming to the Niagara region would too be interested in purchasing a bottle or two of wine.

Buy grape juice…

In 2000, they set the wheels in motion, purchasing juice from Reif Estate Winery and gaining the helpful winemaking expertise of Klaus Reif.  Right from the get go, it paid off as their first ice wine was selected as the ‘best of the best’ on the menu at Royal York Hotel in Toronto. Now that is impressive!

Planting of the vines began on a 50-acre vineyard adjacent to the winery.

And last but not least, purchase the vineyard!

wine-hero1When the vineyard across the street was for sale, Bruce purchased it to provide a total of 150 acres. The rapidly growing business became the only 18-hole championship golf course with a fully functional estate winery in Ontario. Bruce is now 92, and can still be seen out at Rockway for his weekly golf game, followed by lunch and a glass of wine in the restaurant. Reid continues to be involved in the business, as are several other family members.

We’re delighted to have this opportunity to offer to you a collection of Rockway Vineyards wines, crafted by winemaker David Stasiuk’s signature ‘minimalist touch’.

In your Savvy Selections, you will find:

Small Lot Block 12-110 Wild Ferment Chardonnay VQA 2013 – a well-balanced wine with complex nose & flavours.  You are the first to receive this wine as it is not yet released at the winery.

‘The Outcast’ VQA 2011– a red Rhône-style blend that will intrigue you as it is Syrah blended with Riesling. Daring, peppery and flavourful

Small Lot Block 11-140 Cabernet Franc VQA 2011 – perfectly well-ripened, smooth, sauve & showcasing all that Cab Franc can be.

If you’re an avid golfer like our Savvy Sommelier Susan Desjardins, after visiting Rockway for both the winery and the golfing – you will make this a regular stop when you visit Niagara. Be sure to make time for a round, wines tasting, lunch or dinner at the excellent restaurant, then take a stroll through the Rockway museum, that includes a selection of authentic French winemaking antiques.

Cheers & Enjoy!

Debbie & Savvy Team 

Introducing…
Rockway Vineyards

Presented by Savvy Sommelier Susan Desjardins

 

Rockway Vineyards family photoAs I talked to Bryce Carruthers (far right in photo) – Rockway’s Sales Manager as well as Bruce’s nephew – he emphasized the recent transition that has taken place at Rockway. With tee off bookings at the golf course being steady and the banquet hall is regularly booked with weddings and golf tournaments, the family wanted to shift the focus to growing the winery and the creation of distinctive wines.

In 2009, the name was changed to Rockway Vineyards, and Bruce (centre with white shirt) instructed his then-wine consultant to find the best possible winemaker in the region. “If it’s not the best wine we can make, we’re not going to bottle it!”

Enter David Stasiuk . . . and the accolades keep coming. (David is middle of left group in photo)

David’s excitement at his role is palpable. A graduate of the Niagara College Winery & Viticulture program, he came to winemaking through the hospitality industry. “In the various roles I held in the restaurant industry, I met many winemakers, attended tastings and played a role in the selection and management of wines for the restaurants. I quickly realized that my passion for wine was too great to play second fiddle to opening a restaurant!”

Attracted to the practical components of the Niagara College program, he initiated his studies in 2007, soon realizing that the scope of a winemaker’s duties is broad.  At Rockway, David is a grower, a chemist, a taster, a people manager, a marketer, a media relations agent and, as he says, a life-long student.

Hands-on experience across Canada & beyond

During and after the College program, he ventured to gain hands on experience locally and around the world. At Le Clos Jordanne (in Niagara), he worked with Thomas Bachelder, learning the importance of site and terroir and how that translates into each wine. “Thomas was a great mentor. I learned so much—that passion for winegrowing is a must and plays a key part in the impression left on every wine crafted; the methods of wild yeast fermentation, barrel program design and so much more—I could go on forever”, explained David.

He wanted to experience winemaking in Canada’s other major winegrowing region, and was able to secure a position at Sumac Ridge. What better place for David to cut his teeth in the industry, than at this seminal Okanagan property, where Harry McWatters established his first vineyard by planting vines on what were the first few holes of his golf course! Through this experience, David worked with Sumac Ridge’s signature product –  sparkling wine – as well as still wines and developed an understanding of the BC wine industry.

Next, David moved on to Australia and New Zealand, staying true to his cool-climate roots, working at Moët Chandon in Australia’s Yarra Valley and with Villa Maria Estate in Marlborough, New Zealand. Here, he worked with grapes varieties such as Pinot Noir and Syrah, Sauvignon Blanc and Chardonnay – all highly relevant to the Ontario wine industry.

Europe was his next destination, yet life and his wife’s career intervened, so he headed to BC to work with Darryl Brooker at Cedar Creek, before moving back to Niagara. “Darryl’s approached to winemaking really affected how I look at things—always a focus on the highest quality with an honest hands-off approach, and the determination to go the distance to achieve the best results, no matter what”, tells David. 

5 years and counting…

David Stasiuk - taken by Savvy CompanyWhen David joined Rockway Vineyards 5 years ago, he combined his love for food and golf with his passion for wine.

He was given a clean slate and the opportunity to re-define the style of Rockway wines. Asked what he feels gives his wines their unique style, he focuses on two keys factors: the site and state-of-the-art equipment.

“We are located on the furthest eastern border of the Twenty Mile Bench sub-apellation. We are farther away from the lake than the bench wineries (winespeak: wineries along the Beamsville Bench), yet still benefit from the lake-effect wind and temperature modulation. Because of the way the escarpment wraps around our site, we tend to have funneling winds that promote good air flow through the grapevine canopies.” David continues, “we have diverse soils and are on a gradual slope that, with the winds, helps reduce the risk of settling frosts. Most of our vines were planted 10-30 years ago, so we have some mature vines and are focused on Chardonnay and Riesling, as well as Cabernet Franc and Syrah.”

With the winery onsite, there is minimal time from picking to processing and the winemaking equipment includes state-of-the-art cooling tanks and processing equipment.

Making wines he likes

When I asked about his philosophy and the type of experience he would like you to have when you taste his wines, David is poetic. “We try to preserve the flavours developed in our vineyards by being gentle with the fruit and not obscuring the taste of the vineyard by over oaking. I want people who taste our wines to have the same experience I look for in a wine”. David shares his personal impression, “I want to be intrigued at the first smell from the glass. I want to sense depth and layers of aromas. Then I want the wine to have life on the palate. I want it to be fresh and approachable but firm, with a distinct personality.”

Let me ask you…what more could YOU want!?!

Cheers & Enjoy your Savvy Selections!

 

~ SAVVY SOMMELIER TASTING NOTES ~


‘Small Lot Block 12-110’ Wild Ferment Chardonnay 2013 VQA, $32.00

The fruit for this wine was hand harvested, a portion of the juice placed in a warm room to start a natural inoculant, then was tasted and added back to the barrels. The wine was aged in French oak for 7 months.

Savvy Sommelier Tasting Notes: Attractive notes of butter, vanilla and toasted nut mingle with aromas of ripe orchard fruit. This dry, medium-bodied wine offers a tantalizing taste experience, showing complexity & verve with sound fruit flavours, good structure and a pleasant touch of buttery toast on the finish.

Suggested Food Pairing:  Enjoy the creamy texture  & lively acidity of this wine with roast chicken, pork or grilled salmon.

Cellaring: Drinking well now or cellar 2-3 years.

 

‘The Outcast’ 2011 VQA, $19.95

Move over Shiraz/Viognier blends, David is introducing his own creation: Syrah/Riesling. It’s common practice in Australia to add 5% Viognier to Shiraz for aromatics and minerality. David in turn, is adding 5% Riesling to this northern Rhône-style Syrah for the subtle acidity and residual sugar it brings to the texture.

Savvy Sommelier Tasting Notes:Dry, medium bodied, this unique blend has a firm structure and fresh texture, with a peppery nose, spicy floral notes and lovely red & black fruit.The spicy peppery notes mingle with a hint of earthiness and juicy ripe fruit, while a subtle note of coffee bean (resulting from the Syrah juice that spent 18 months in oak) lingers on the finish.

Suggested Food Pairing:Lamb is a classic pairing or enjoy with other roast meat are a perfect match.

Cellaring: This wine will cellar a further 2-3 years.

 

‘Small Lot Block 11-140’ Cabernet Franc 2011 VQA $24.95

The fruit for this wine benefited from ideal ripening conditions – warm days and cool nights heading into harvest, assuring depth of flavor and smooth tannins. Fermented with a native Bordeaux yeast, then aged 18 months in French barrels.

Savvy Sommelier Tasting Notes: Here’s a well-ripened Cabernet Franc offering a fine nose of spicy chocolate, lavender, dried herbs, ripe berry and plum. Dry, medium-full bodied, it has great presence on the palate, a fresh yet rich texture, well-defined structure and flavourful fruit flavours. Attractive peppery notes & a hint of mocha persist on the finish.

Suggested Food Pairing:  Serve with Beef Bourguignon, Coq au Vin or leg of lamb.

Cellaring:  Ready now, it will cellar 3-5 years.

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~


With Rockway Wild Ferment Chardonnay…

Salmon with Lemon Quinoa & Corn Salsa

From Radius Café, Hamilton Ontario
Serves 4

Ingredients

2 cups dried quinoa
2 lemons
6 Tbsp olive oil
½ C chopped flat-leaf parsley
2 cobs corn
½ red pepper, chopped
1 shallot, finely chopped
2 Tbsp white wine vinegar
1 tsp cracked black pepper
4 portions fresh Atlantic salmon

Method

In 2 litres of boiling water, cook quinoa until tender, 8-10 minutes. Strain in a colander & transfer to large bowl. While it’s still hot, add zest & juice of 2 lemons & 2 Tbsp olive oil. Stir & let cool in refrigerator. Once cool, add 2 Tbsp parsley & set aside.

Husk corn & grill on high, rotating cobs until nicely charred on the outside. Stand corn upright on cutting board & run knife along cob to remove kernels. (alternatively, do the same process by boiling corn)

Transfer kernels to bowl. Add red pepper, shallot, remaining olive oil, white wine vinegar & remaining parsley. Season this corn salsa with half the salt & pepper & set aside.

Season salmon with remaining salt & pepper & brush lightly with oil. On hot grill, cook salmon for about 6 minutes per side or until moist & flakey.

Make a bed of quinoa on each plate. Lay grilled salmon on it & top with corn salsa. 


With Rockway ‘The Outcast’

Leg of Lamb with Syrah Marinade

Adapted from Cooking with BC Wine Cookbook, T & C-L Townsin
Serves 6

Ingredients

1 leg of lamb
1 cup Syrah
2 tsp minced horseradish
2 cup ketchup
2 cup olive oil
4 garlic cloves, minced
1 Tbsp oregano
1 Tbsp Worcestershire sauce
2 Tbsp shallots, minced
2 Tbsp parsley, chopped
1 bay leaf
1 Tbsp rosemary, chopped

Method

David Stasiuk in cellar - taken by Savvy CompanyCombine all marinade ingredients in a large bowl or plastic container. Trim excess fat from lamb and marinate overnight for best results. There should be extra marinade to be saved for later.

Preheat oven to 350F. Remove lamb from marinade and sear on all sides in pan over medium high heat.

Transfer lamb to ovenproof dish, cover and roast for 45 minutes for rare or 1 hour for well done. Or grill on barbeque. Serve with baby roast potatoes and seasonal fall vegetables.

 

 

What a treat! David gave us a barrel tasting of his 2012 red wines of Syrah & Cabernet Franc. Not ready just yet, but they will be worth the wait!

 

With Rockway Cabernet Franc…

Grilled Hanger Steak with Smoky Corn & Tomato Salsa

From The Flavour Principle Cookbook, L. Waverman, B. Crosariol
Serves 6

Ingredients for Steak

2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1 Tbsp chopped fresh thyme
1 tbp chopped garlic
1 tsp chili powder
1 tsp honey
¼ cup olive oil
one 2 lb. hanger steak
salt & freshly ground pepper

Ingredients for Salsa

3 ears corn, shucked
3 plum tomatoes, cut in half lengthwise
1 red pepper, cut in quarters
3 Tbsp olive oil
salt & freshly ground pepper
¾ cup chopped red onion

Ingredients for Dressing

3 Tbsp olive oil
1 Tbsp lemon juice
1 tsp coriander seeds
¾ tsp smoked paprika
2 Tbsp chopped fresh cilantro

 

Method for Steak

Combine mustard, vinegar, thyme, garlic, chili powder & honey in a small bowl. Whisk in olive oil. Pour marinade over steak & marinate in refrigerator for 4 hours or overnight. Remove steak from refrigerator 1 hour before grilling to bring it to room temperature.

Preheat grill to high. Season steak with salt & pepper & grill for 4-6 minutes per side for medium-rare (depending on thickness) or until desired degree of doneness.

Remove from grill & let rest for 5 minutes. Slice against grain & serve with Smoky Corn & Tomato Salsa.

Method for Salsa 

Preheat grill to high. Brush corn, tomatoes & red pepper with oil. Season with salt & pepper.

Grill corn for about 3 minutes per side or until kernels are golden. Also grill tomatoes until skin is shriveled and flesh is soft, about 2 minutes per side. Peel charred skin from tomatoes & discard; then grill peppers for about 4 minutes per side or until skin is blackened. Set aside & cool. Peel skin from pepper & discard. Dice pepper & transfer to medium bowl.

Slice corn from cobs & add to pepper with red onion.

Place tomatoes in food processor with oil, lemon juice, coriander seeds & paprika. Process until smooth. Stir in cilantro. Toss vegetables with dressing.

 

Enjoy your Savvy Selections!

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Château des Charmes make Canadian wine history

Posted by Susan

Tuesday, January 21st, 2014
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Savvy Selections - Ontario wine of the month club

Savvy Selections wine of the month club
Featuring Château des Charmes Estates Winery

– January 2014 –

 

The impressive entrance to Château des Charmes Winery with the formal gardens and the classic façade are reminiscent of an ancient French estate. Hardly surprising, as Château des Charmes has a long history of winemaking, dating back seven generations to Alsace. In the 1840s, the Bosc family ancestors were granted land in Algeria, which at that time was a French colony.

Paul Bosc at Chateau des Charmes WineryPaul Bosc Sr. was born in Algeria and built his career in the wine industry, eventually working as General Manager of one of the country’s largest and most successful wine co-operatives. With the revolution that led to Algeria’s independence in 1962, the family was forced to leave all behind and start anew back in France. It was at this time that Paul Bosc Sr. uprooted his family (his son is pictured left) and started a new life in Canada, settling first in Montreal, where he worked at the SAQ. Eventually, he met a senior representative of Château-Gai wines, who invited him to move to Niagara to apply his knowledge as an oenologist.

Working as winemaker and the Director of Research & Development Château-Gai, Paul became convinced that Ontario had to transition from growing native grapes (Concord & others) to planting vitis vinifera (winespeak: common wine grape varieties grown in Europe) to create world-class wines. By the early 1970s, Paul was crafting Ontario wines that surprised many in the wine world. In 1978, he established Château des Charmes as a 60-acre estate winery and planted the first commercial Canadian vineyard growing only vitis vinifera grapes….this is truly Canadian wine history in the making.

We’re pleased to start the year with fine wines from Château des Charmes. For many of you, this winery is a household name, yet with Savvy Selections you will be treated to their wines that you probably have not yet discovered as they are not available at the LCBO.

In your Savvy Selections you will find:

St David’s Bench Vineyard Gewürztraminer VQA 2012 – a soft silky white wine that our tasting panel of Savvy Sommeliers oohed and aahhed over with each sip.

Paul Bosc Estate Vineyard Pinot Noir VQA 2010 – concentrated & highly structured red wine from an incredible vintage & the winery’s top vineyard.

St David’s Bench Vineyard Merlot VQA 2010 – an outstanding complex, round, full bodied red wine.

How does 2013 look?

Our Sommelier Susan Desjardins caught up to the ever busy Michèle Bosc before the holidays to find out how the 2013 vintage is coming along in the early stages. Michèle explains, “Every year Mother Nature throws something new our way. If you were to ask my father-in-law (Paul Sr), he would say no vintage is perfect, but that’s true anywhere in the world. Those like him, with years of experience, can draw on that experience to make the most of any situation.” The talent of the winery team will undoubtedly impress us as they have done in the past 20+ years. Until then, we are confident that you will enjoy the outstanding wines our Savvy Sommeliers have selected for you this month.

On the following pages read more about the Bosc family, find our tasting notes & recipes to use to enjoy when you uncork your Savvy Selections wines. You won’t find these Château des Charmes wines at the LCBO

There are a handful of Château des Charmes wines on the shelves at the LCBO. Yet, many of their wines are not.  If you would like additional bottles from Château des Charmes or other featured Ontario wineries – just give me a call on 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca to arrange a special delivery for you. Here’s to a great year filled of delicious wine discoveries together!

Debbie & the Savvy Team


Introducing…
Château des Charmes Estate Winery

Presented by Savvy Sommelier Susan Desjardins 

Twenty years ago, Château des Charmes opened its current winery, creating a unique landmark in the Niagara. Paul Bosc designed the building with a green roof, to pay homage to Canadian landmarks such as the Château Laurier & the Château Frontenac, which embodied strength & perseverance to the young immigrant family.

Bosc Family - Savvy SelectionsA true pioneer of the Canadian wine industry, Paul Bosc Sr. (second from left in photo) was honored for his impact & vision with an Order of Canada in 2005.  Recently he was awarded the Queen’s Diamond Jubilee Medal in 2012, recognizing his extensive contribution in putting the Canadian wine industry on the world wine map.

Château des Charmes is truly a family business in every sense of the word. Paul’s wife Andrée (far left) is the winery matriarch & ambassador, while son Paul Jr. (far right) is the president, daughter-in-law Michèle (second from right) is director of Marketing & the third generation – Paul & Michèle’s 7 year old son Alex – is often seen walking the vineyards with his grandfather & father. Everyone at the winery is focused on extending the warm Bosc hospitality to each guest that visits.

Akin to many family-owned businesses, there is always someone ready to help out wherever needed. During my interview with Michèle, she explains, ‘During harvest, Paul Sr. is in and out of the winery at all hours of the day. We’re farmers, after all. We all pitch in to do what has to be done’.

A taste of the place

The wines featured in your Savvy Selections are made with grapes harvested from two of the four vineyards within Niagara-on-the-Lake that comprise of the 280 acres owned by the Bosc family.

The founding property

Chateau des Charmes Vineyard Savvy Company wine of the month clubPaul Bosc Estate Vineyard caught Paul Sr.’s attention due to the land’s proximity to the Niagara Escarpment and the distance from Lake Ontario. He understood these were critical conditions in the area, and recognized that these characteristics were similar to those of the Rhône valley in Burgundy France where he studied oenology.

Spanning 60 acres of clay loam, the vines on this estate were initially planted in the early 1980s, with the first grape harvest in 1988. (Five to 10 years is quite typical for wineries to wait until the grapes grown are of quality to use in winemaking).

In this vineyard there are several classic French grape varieties, including Chardonnay, Pinot Noir, Cabernet Franc, Cabernet Sauvignon and Merlot, producing wines described as earthy and masculine. This vineyard is also where Paul Bosc Sr. conducts his research of pioneering new grape varieties, as well as the location of the Bosc family home and horse farm.

And across the street…

St. David’s Bench vineyard is located on the other side of the road from the Paul Bosc Estate Vineyard.  Extending over 85 acres, its silky clay loam (‘Halimand clay loam’) provides excellent growing conditions for a broad range of grapes varieties including Château des Charme’s own Gamay Noir ‘Droit’, (the first vitis vinifera discovered & registered in Canada by Paul Bosc Sr), Viognier, Sauvignon Blanc, Gewürztraminer along with other classic Bordeaux varieties. This property sits at a relatively high elevation – 145 to 150 meters above sea level. Its bluff shelters the north-facing vineyards from cool south-westerly winds that predominate in the spring. While the spring is somewhat warmer on this vineyard, the shelter of the Niagara Escarpment creates a tendency to slightly cooler weather during the late ripening season, providing an opportunity to grow fruit full of character that shows through finely crafted wines.

Several shallow, seasonal streams run through the vineyard that provides drainage for the escarpment ground water, bringing limestone-rich water to the roots of the vines and creating the more mineral character found in the wines from this site. To ensure appropriate drainage at the time the vineyard was planted in 1990, they installed the then most extensive under-vineyard drainage system in the world!

An extension of the family

The Vineyard Manager, Miguel Fontalvo, comes from a family of farmers in Columbia & has a distinguished degree in Agricultural Engineering. He comments, ‘The St. David’s Bench is an incredible site, while the Paul Bosc Estate vineyard has some rare south-facing slopes.’

Stewards of the land

Sustainable agriculture practices are extensively used as part of their commitment to be stewards of the land. These laborious practices include tilling under the weeds between the vines to provide additional nutrients (rather than using herbicides), hand-thinning & hand harvesting the grapes, using geothermal energy in the cellar, ensuring no air conditioning or heating is required.

Let’s raise a glass to pioneering spirit of the Bosc family!

~ SAVVY SOMMELIER TASTING NOTES ~


St. David’s Bench Vineyard Gewürztraminer 2012 VQA, $19.95

The grapes for this wine were hand harvested from vines planted in 1996 on the west side of the Château. This wine is vinified with a touch of residual sugar to, says Paul Bosc, ‘round the mouth feel’. Can you feel it when you sip on this wine?

Savvy Sommelier Tasting Notes: Flourishing that touch of residual sugar, this perfumed ‘Gewürz’ offers lovely floral notes, honey, tropical fruit and sweet spice. It’s silky, well balanced, tangy and slightly pithy, on the finish – as it should be! 

Suggested Food Pairing: Raclette, charcuterie or lightly spiced Asian & Indian foods are classic matches for Gewürztraminer wines.  Susan offers a recipe for Citrus Spiced Chicken to enjoy with this wine.

Cellaring: No need to cellar, uncork & enjoy!


Paul Bosc Estate Vineyard Pinot Noir 2010 VQA $35.00

Produced only in years in which the vintage warrants (2010 was considered a stellar vintage), this big, structured Pinot Noir also benefits from the sustainable practices in the vineyards & use of geothermal energy in the winery’s cellars.

Savvy Sommelier Tasting Notes: Intensively aromatic and structured with the intention to lay down this wine, this red wine displays aromas and flavours of cherry, berry and blackcurrant matched to an underlying earthiness. The tannins make their presence felt, followed by a rush of ripe fruit mingling with notes of spicy toast and dried herbs that persist on the mouth-wateringly long finish. Elegant yet powerful. We recommend to decant for 2-3 hours before serving. 

Suggested Food Pairing: Michèle suggests pairing this with herb-crusted lamb (recipe below) or enjoy with a hoisin-glazed planked salmon. 

Cellaring: This wine will cellar a further 5-8 years. 


St. David’s Bench Vineyard Merlot 2010 VQA $29.95

Akin to the Pinot Noir, this wine is made only in the best vintages.  It is no wonder why this wine is award winning. Fermented in temperature-controlled conditions, aged 12 months in French oak and crafted for you to stash away in your cellar.

Savvy Sommelier Tasting Notes:  This is a robust, complex wine with flavours of black cherry, plum, berries, black licorice, vanilla and a whiff of cedar. Dry, medium-full bodied, it’s round and fruity, yet well-framed by ripe tannins and fresh acidity. There’s a touch of mineral on the palate, clean juicy fruit, pepper and notes of toast and dark chocolate through the long dry finish.

Suggested Food Pairing: Try this with pepper steak (recipe below) or garlic & herb pork loin rack.

Cellaring: This wine is drinking well now & it will cellar a further 5-8 years. 


~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With St. David’s Bench Vineyard Gewürztraminer…

Citrus Spiced Chicken

Dinner Tonight Cookbook by Lucy Waverman
Serves 4

Ingredients

Grated rind & juice of 1 orange
Grated rind & juice of 1 lime
1 Tbsp Dijon mustard
½ tsp hot red pepper flakes
1 tsp ground cumin
3 Tbsp soy sauce
4 Tbsp chopped fresh coriander (optional)
2 lb. chicken thighs (may use boneless/skinless) or 4 boneless chicken breasts
Salt & freshly ground pepper to taste
2 Tbsp vegetable oil
1 Tbsp honey
1 Tbsp balsamic vinegar
2 Tbsp butter

Method

Combine rind and juice of orange & lime, mustard, hot pepper flakes, cumin, soy sauce & 2 Tbsp coriander.

Place chicken in dish & pour half of marinade over chicken. Reserve remaining marinade.

Marinate in the fridge for 30 minutes to 4 hours.

Preheat oven to 375F & remove chicken from marinade, draining well and season with salt & pepper and discard marinade.

Heat oil in skillet on medium-high heat, then fry chicken, skin side down, for 3 minutes. Turn & fry second side for 3 minutes.

Place chicken in baking dish & bake for 15-20 minutes or until juices run clear. Combine remaining marinade, honey & balsamic vinegar in small saucepan and bring to boil on high heat & simmer 2 minutes. Reduce heat to low & whisk in butter, then stir in remaining 2 Tbsp coriander.

Pour sauce over chicken & serve on rice, couscous, or noodles. 

With Paul Bosc Estate Vineyard Pinot Noir

Herbalicious Rack of Lamb

The Flavour Principle by Lucy Waverman & Beppi Crosariol

Serves 4

Ingredients

1 ½ C fresh bread crumbs
¼ C finely diced seeded tomato
½ C chopped fresh thyme
½ C chopped fresh flat-leaf parsley
2 Tbsp chopped fresh rosemary
1 tsp finely chopped garlic
Salt & freshly ground pepper
¼ C butter, melted
1 Tbsp vegetable oil
3 lamb racks (8 chops each), frenched
2 Tbsp Dijon mustard

Method

Combine bread crumbs, tomato, thyme, parsley, rosemary, garlic, salt pepper and melted butter.

Mix well & transfer to a shallow dish then put aside. Preheat oven to 400F.

Heat a large ovenproof skillet over high heat & add oil. Season lamb with salt & pepper. Sear lamb, fat side down, for 2 minutes. Turn over & sear for 2 more minutes. Upend racks & sear meaty ends. Turn racks bone side down & place skillet in oven.

Roast racks for 7 minutes then remove from oven & brush mustard over meat. Roll racks in bread crumb mixture & return to pan, bone side down.

Roast for another 10-15 minutes or until just pink.Let lamb rest 5 minutes before carving.

 

With St. David’s Bench Vineyard Merlot…

Bistecca Fiorentina

The Flavour Principle Cookbook by Lucie Waverman & Beppi Crosariol
Serves 2-3 – Let the wine shine with this simple recipe!

Ingredients

1 porterhouse Steak (2 lb., 2” thick)
2 Tbsp olive oil
Kosher salt & freshly ground pepper

Garnish: 1 Tbsp olive oil (optional) & Maldon, or other finishing salt

Method

Preheat grill to high and brush steak with oil & season with salt & pepper.

Grill for 7-8 minutes per side for rare, turning once then let sit for 10 minutes.

Carve off both the filet & the sirloin. Slice both the filet & the sirloin into ½” slices.

Drizzle a little olive oil on steak if desired & season with Maldon salt.

Bistecca can be finished as follows:
-served with lemon quarters
-drizzled with a drop of balsamic vinegar
-served with an arugula salad, or
-sprinkled with chopped garlic & parsley.

Roast vegetables would make an excellent side dish with this special steak & wine.

 

Enjoy your Savvy Selections!

 

 

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