Posts Tagged ‘The Savvy Grapes’

We’re now delivering BC wines!

Posted by David

Thursday, August 31st, 2017
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There was big news this past Canada Day – we announced that we’re going national! We now deliver wines from coast to coast to your doorstep.  Yes….you can now receive wines from Nova Scotia to British Columbia and all the wine regions in between delivered to your home or office.  Be Savvy and subscribe to Savvy Selections wine of-the-month club and our Sommeliers will introduce you to some amazing Canadian wineries, the owners and of course….outstanding wines.

This month in Savvy Selections, we feature our first BC winery – Noble Ridge Vineyards and Winery – a multiple-award winning winery from the Okanagan region. 100 per cent estate grown, Noble Ridge enjoys a micro-climate providing both north-facing and south-facing vineyards. Their full-bodied, richly flavoured wines will make you want to book a quick trip to BC!

 

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find 3 of our favourite Noble Ridge picks. We love the elegant style and powerful flavours of these wines!

2013 Reserve Chardonnay –Lush tropical fruit and citrus flavours
2014 Reserve Pinot Noir – Supple and fruity with deep berry aromas
2014 Reserve Meritage – This powerful Bordeaux-style wine will knock your socks off!

 

Wines with style

Noble Ridge has a wide selection of wonderful red and white wines that will excite your palate and meet your budget. This is a great opportunity to try some fantastic wines that aren’t available at the LCBO!

Call on us at any time you would like additional bottles of your favourite Noble Ridge wines – or other wineries we have featured in Savvy Selections.  Your Canadian Wine Hotline is 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca.

Cheers!
-Debbie & Savvy Team

 

 

Introducing…

Noble Ridge Vineyards and Winery

Presented by Sommelier David Loan

Imagine you’re on a family vacation, when your spouse announces that he wants to change the direction of his life and yours. That’s what happened to Leslie D’Andrea, Co-Owner and CEO of BC’s Noble Ridge Vineyards and Winery. “In 1998, Jim and I were on a three month sabbatical through the Mediterranean with our kids when Jim turned to me,” Leslie remembers. “He said he HAD to own a winery. And he wanted to make premium quality wine!”

Leslie continues by recalling, “We came home and started to look through Europe, Ontario, and the West. And after a few false starts, we found this property on January 1, 2001 and bought it a month later.”

 

Unique terroir

Jim and Leslie were impressed with the property’s unique situation. Winemaker Benoit Gauthier described it as, “a unique combination of everything: the land and the climate. It’s really good to have the two slopes of the ridge;  all of the reds are facing south where they get the heat and the sun, and all of the whites face north where they can develop acidity.”  Benoit explains, “The soil is sandy and drains well, meaning we get smaller, more flavourful berries.”

All about the curtain

It isn’t just about the terroir though. The team at Noble Ridge implemented a lesser-used trellis system, called the Geneva Double Curtain. It brings the shoots out into a double canopy so the fruit gets better airflow and sunlight. “We could get twice as much fruit with the Double Curtain,” Benoit said. “But I reduce the fruit to half so we can ripen the grapes really well per each vine.”

“By knowing the vineyard really well, I can select from the individual vineyards and ferment each batch separately, then do a high power blending,” he said. “That way they get the tannins and acidity I want.” Benoit said that he enjoys the end of harvest. “I get the best quality of fruit possible and I choose it for the most powerful and best quality wine,” he said.

 

Cross-border shopping

“One of the things we forget about is that we live in this very beautiful part of the world,” Leslie said. “We try to keep our guest areas close to the vines. We want our guests to walk through the vineyard and enjoy a picnic here. And we hire the very best staff to work here!” she said.

Leslie said that she likes the fact that interprovincial alcohol restrictions are slowly being lifted. “Direct to customer is our favourite way of selling,” she said. “It’s better for us and it’s better for the consumer. Working directly with our consumers is the smartest way and it’s growing.” All of us in the Savvy Team are ecstatic with the changes too because it means that we can broaden our scope to showcase even more hard-to-come by wines from coast to coast.

 

A day in the vineyard

Asked to describe his day at the winery, Benoit said he split into two parts. “Right now, it’s all about the position of the vines,” he said. “We’re positioning shoots and doing canopy management to ensure good airflow and exposure to the sun.  This afternoon in fact, we’re trial tasting our next vintage of The One,” he said, referring to Noble Ridge’s multi-award winning sparkling wine.

Leslie pipes in saying they have some exciting projects coming up. “We’ll have a sparkling rosé made from our Pinot Noir fruit in a couple of years. We’re working on it now from our 2016 vintage,” she said. “And we’ll be bottling some port in March, 2018!”

 

Let’s raise a glass to Leslie, Jim & Benoit and thank them for creating these special, fantastic wines!

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

For your Savvy Selection this month, we’ve chosen three wines – one white and two red – which show the power and finesse of the Okanagan Falls appelation.  Each one demonstrates the micro-climate and terroir of this beautiful wine region, enhanced by talented winemakers.

 

2013 Reserve Chardonnay, $29.90

Savvy Sommelier Tasting Notes: Winner of a number of awards, including a Gold Medal at the prestigious 2016 Pacific Rim International Wine Competition, this full-bodied Chardonnay was was fermented in stainless steel tanks, then aged for 14 months in a mix of old and new French Oak. No malolactic fermentation took place, so the natural acidity remains.

This is a ripe, rich Chardonnay with flavours of lemon curd, green apple, peach and pineapple. The bright acidity balances the vanilla notes, leaving a long, soft tropical fruit finish.

Suggested Food Pairings: Perfect for your summer BBQ, this will pair beautifully with chicken or seafood. Try it with rainbow trout and a mango salsa. (recipe below).

Cellaring:  Drink at 8º C within two years.

 

 

2014 Reserve Pinot Noir, $29.90

Savvy Sommelier Tasting Notes: To get the best flavours and ripeness from their Pinot Noir, Noble Ridge starts in the vineyard. They are one of the few wineries in BC growing Pinot with a trellis system known as the Geneva Double Curtain, which encourages more sunshine and fresh air to reach the fruit clusters. The wine was aged for fourteen months in French Oak barrels, 20 per cent new oak.

This is a complex, medium bodied wine which will stun your palate with candied fruit, red licorice, and sweet spice. The dark cherry flavours dominate, though, balanced with the soft, medium tannins and medium acidity. There’s a hint of balsamic here, too, and we finish long with black cherry and vanilla.

Suggested Food Pairings: There’s lots of oomph! flavour here and it will stand up well to red meats. Try it with beef shish-kabobs in a balsamic marinade (recipe below).

Cellaring: Ready to drink now, this could be cellared for up to 5 years. Serve between 14-16º C.

 

 

2014 Reserve Meritage, $34.90

This big Meritage was a hit at our recent Savvy Oh! Canada event, where guests lined up hoping to get a taste before we ran out (and we did!).

This Bordeaux-style blend is made up of 74% Merlot; 22% Cabernet Sauvignon, 2% Cab Franc, and 2% Malbec. It was fermented for 15 months in French (75%) and American (25%) oak, of which 40% was new. The wine was subsequently bottle aged for an additional 14 months prior to release.

Savvy Sommelier Tasting Notes: Dry, powerful, graceful: the adjectives roll off the tongue as the wine races along it. Loads of dark cherry flavours with hints of Okanagan sage, dark chocolate, leather, and plum. The tannins are supple but big, balanced by the medium acidity.

Suggested Food Pairings: Roast beef or a rack of lamb would pair nicely with this, but we’d like to have it late in the meal, seawith smoked and aged cheeses and Sprucewood Handmade Cookie Co’s savoury shortbread, available with your Savvy Selections order.

Cellaring: Drinking well now, this can cellar 5-7 years. Serve at 17-18º C.

 

 

 

What a view!
Photo credit: The Okanagan Falls Winery Association

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

 

With Noble Ridge Reserve Chardonnay…
Rainbow Trout with tropical fruit salsa

Recipe and photo: Epicurious.com
Serves 4-6

Ingredients

6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced pineapple, peeled and cored
1 cup diced peeled pitted mango
½ cup diced red bell pepper
½ cup diced red onion
5 cups mixed baby greens
4 rainbow trout fillets (5- to 6-ounce), skin on

 

Method

Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.

Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.

Divide greens among 4 plates. Place trout fillets and salsa alongside.


 

With Noble Ridge Reserve Pinot Noir…
Beef Shish-kabobs with balsamic marinade

Recipe and photo: Melskitchencafe.com
Serves 4

Ingredients

3/4 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tablespoons Dijon mustard
5 garlic cloves, finely minced
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh rosemary
2-3 pounds sirloin roast, cut into 1-inch cubes (or same amount of chicken breasts, cubed)
1 red onion, cut into squares (optional)

Method

In a small bowl, whisk together the vinegar, oil, mustard, garlic, salt, pepper and red pepper flakes. Measure out 1/3 cup of the mixture and set aside for basting later.

Add the rosemary to the remaining marinade. Place the beef or chicken in a large, gallon-size ziploc bag and pour in the marinade. Seal and refrigerate for 4-8 hours (or as little as 20 minutes, although the flavor won’t be quite as pronounced).

Preheat a grill to medium heat.

If using wooden or bamboo skewers, soak in cool water for 15-20 minutes. Thread red onion onto the skewer followed by meat and then a few red onions to finish off.

Whisk the reserved basting sauce to recombine. Grill the kebabs, turning every couple of minutes and basting with the sauce, until the beef is cooked to desired doneness (chicken should be cooked all the way through), 10-12 minutes.

Transfer the kebabs to a platter or plate and tent with foil to let rest for 5 or so minutes. Season with salt and pepper to taste and serve.

 

 

With Noble Ridge Reserve Meritage…
Rack of lamb with garlic and herbs

Recipe and photo: Epicurious.com
Serves 8

Ingredients

For lamb:
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil

For herb coating:
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil

Special equipment: an instant-read thermometer

 

Method

Brown lamb:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.

Transfer racks to a small (13- by 9-inch) roasting pan.

Coat and roast lamb:
Put oven rack in middle position and preheat oven to 350°F.

Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Cut each rack into 4 double chops. 

 

Enjoy your Savvy Selections!

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We’re expanding! Now featuring BC & NS wines too

Posted by Susan

Sunday, July 30th, 2017
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In this month’s Savvy Selections to celebrate Canada’s 150th, we are expanding our scope to include wineries from across the country – from coast to coast.  We are SUPER excited to start this wine soaked trip across Canada with the acclaimed wines of Benjamin Bridge from the Annapolis Valley in Nova Scotia. The closest town is Wolfville – home of Acadia University.

This family-owned winery dedicates itself to the production of world-class ‘méthode classique’ sparkling wines (winespeak: Champagne style) and aromatic whites.

The vision of Gerry McConnell, the heart of his late wife Dara Gordon, and the commitment of his twin daughters Ashley and Devon melded to create an unparalleled success in ‘The Valley’. The McConnell-Gordon family, with their noted international consulting team of Peter Gamble & Ann Sperling (you’ll recognize her name from our features with Southbrook Vineyards & Malivoire Wines in Niagara), selected a well-protected micro-climate at the head of the Gaspereau Valley. They turned their attention to producing sparkling wines from classic Champagne grapes, unlike the pioneers of the early wine industry, who planted hardy hybrid grape varieties that could withstand the cool climate rigors. The result – Benjamin Bridge Brut Reserve 2004 outscored Roederer Cristal 2004 in a blinding tasting of 15 sommeliers and wine writers hosted by Canoe Restaurant in Toronto in August 2013!

 

World Class Wines

With their partner grape growers, the McConnell-Gordon family has gone on to make wine with other vinifera grapes, including Cabernet Franc and Riesling. They participated in the creation of the Nova Scotia appellation of Tidal Bay, a standard for vibrant aromatic white wines requiring rigorous adherence to quality, blending and taste. The goal of this appellation – to showcase the excellence of Nova Scotia’s best hybrid white blend.  Yes, you get to taste a sampling of all these in this month’s Savvy Selections!

 

Get ready to pop the cork & enjoy your Savvy Selections…

To get the Canada 150 celebration started, we selected:

Brut NVan elegant bubbly wine, reflecting the particular style of Benjamin Bridge, to sip and savour or pair with appetizers, salads and light summer meals.
Riesling 2015 – the sea breeze in a glass, this is silky yet lively and clean.
Tidal Bay 2016 – a blend unique to Nova Scotia, light, bright and refreshing!

 

An optional wine many of our subscribers asked us to include in their delivery is the signature Nova 7 – a lightly effervescent, low in alcohol with clean tangy & sweet fruit flavors that makes it an ideal sipping wine or a match for soft cheese or a lemon tart. This is the only NS wine currently available in LCBO Vintages so we did not include it in the Savvy Selections… however it quickly sells out.  If you can’t find it in Vintages (LCBO product #256289) – let us know and we’ll order it for you… it is hands down delicious!

 

More NS at your table . . . At anytime you would like more Benjamin Bridge wines, call us at 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca and we will make the special arrangements for you.

 

Introducing…
Benjamin Bridge

Presented by Sommelier Susan Desjardins

Gerry McConnell and Dara Gordon’s move to the Wolfville area in the late 1990s, when their twin daughters Ashley and Devon began high school, meant the commute to their law practices included driving through the Gaspereau Valley. On this daily drive, Gerry noticed Hans Christian Jost – one of the pioneers of the Nova Scotia wine industry – planting his Gaspereau Vineyards estate. Through their work Gerry and Dara, had also been to some of South Africa’s acclaimed wine regions, and had tasted some of the excellent sparkling wines from the Stellenbosch appellation. As he drove, the proud Maritimer mused “What would it take to produce world-class wines in Nova Scotia?” That question was about to be answered when in 1999, they purchased the 60-acre Westcott farm. Located at the head of the Gaspereau Valley, on a south-facing slope beside the river, the family quest began to develop and showcase the best of Nova Scotia wines – with Benjamin Bridge the imprimatur on every bottle.

 

The Early Years

It’s said that it takes a village to raise a child. In the case of Benjamin Bridge wines, it could be said that it took a family, experienced committed experts and a willing local industry to launch this unique venture. Ashley , now a Vice President with Benjamin Bridge, laughs as she says “I remember spending summers of high school clearing the fields and planting vines.”

Gerry sought out Hans Christian Jost, who willingly shared his experiences with grape varieties, local growers, growing conditions and the many other factors influencing the wine industry in Nova Scotia.  Recognizing he needed help to implement his vision, Gerry approached renowned Canadian wine consultants, Peter Gamble and his partner Ann Sperling, to advise on the shape the winery should take. With Ashley and Devon’s help, the first 5 acres were planted in 2001, with a focus on grapes for sparkling wines and aromatic white wines. At the recommendation of the Gamble/Sperling team, Gerry approached renowned Champagne expert Raphael Brisebois to meet with them, tour Nova Scotia wine estates, and assess the potential for making world-class sparkling wines.

Impressed with the potential, Brisebois agreed to consult and in 2002, the first experimental sparklings were made to assess terroir, varieties, structure and aromatics. More acres were planted, more experiments undertaken. 2004 was the coolest growing season in a couple of decades, yet the quality of the grapes met Brisebois’ exacting standards – and this vintage later became the winery’s inaugural release.  And the risks that the Benjamin Bridge team was willing to take opened the door for other Nova Scotia wineries to pursue a sparkling wine program.

 

The Unique Terroir

The Benjamin Bridge estate sits at the relatively sheltered, narrow head of the Gaspereau Valley, a mere 4 kilometres from the Minas Basin. At the heart of a cool, maritime climate, the valley benefits further from the massive tidal shifts in the Minas Basin, which bring cool breezes and moisture to the vineyards in the summer, and create an open body of water in the winter that helps protect the more delicate vinifera varieties grown on the estate. The narrowness of the valley and its slight westward tilt mean that ambient temperatures can be up to 2C higher than other sites, providing more degree days for optimal ripening.

While this is a region of high rainfall, the autumn tends to be dry, causing stress in the vines which leads to better development of chemical components that enhance flavours. Fall temperatures extend the growing season, maximizing the aromatic intensity and the bright acidity of the grapes.

The young alluvial soils include deposits of sand, gravel, pebbles and cobbles, unlike the Champagne region, where chalk is dominant. However, at deeper levels, there is a layer of clay veined with sand and gravel that provides a water-holding capacity similar to the chalk found in the Champagne landscape.

This is, however, a cool climate that challenges growers on a regular basis. At times, humidity in the evening can reach 100%, so downy mildew is a key challenge. And the uncontrollable weather is a major factor. For instance, the extreme cold of the winter of 2006 meant a minimal harvest of the vinifera grapes – there was no classic sparkling wine made during that vintage.

The Team

After a long search, Jean-Benoit Deslauriers (in above photo left with Gord McConnell– credit Chronicle Herald)  )was hired in 2008 to join the winemaking team – he is now head winemaker. Jean-Benoit had prior experience with organic and biodynamic viticulture and winemaking in Chile’s maritime-influenced Casablanca Valley, as well as in Monterrey, California, where cold Pacific Ocean currents have a significant influence on growing conditions and create ideal conditions for growing Pinot Noir and Chardonnay.

During my phone interview, Ashley and viticulturalist Scott Savoy talked about Jean-Benoit’s unique contribution to Benjamin Bridge:

“Jean-Benoit is a genius at what he does. He brought experience with bio-dynamic winemaking, but also a sensitivity to the terroir and a commitment to letting the grapes speak for themselves – a commitment to transparency of the terroir. There’s a sense of craftsmanship to everything he does. He has embraced the brightness, the acidity, and the freshness of the styles of wine produced in Nova Scotia.”

In 2009, Dara had wound down her legal practice and was taking on responsibility for the development and operations of the winery, working closely with Jean-Benoit. But a crushing blow occurred with her terminal diagnosis in that year. Ashley and Devon were just completing university, and rushed back to the estate to be with her. Dara transferred as much knowledge as possible to them prior to her untimely death in the fall of that year. The twins took on the role of partner with Jean-Benoit as the winery prepared for the 2010 release of its inaugural Benjamin Bridge Méthode Classique sparkling wines, the 2004 Brut Reserve and the 2004 Blanc de Noirs.

In 2011, Ontario had its first opportunity to taste a Benjamin Bridge wine – Nova 7 was made available for a private tasting in the spring of that year, and that is when I first learned of this Nova Scotia winery. The room was buzzing as we tasted this unknown wine – winemakers from across Canada couldn’t wait to taste it, amazed at the unique flavours and texture, the quality of the wine. I was delighted to see it released by LCBO Vintages in August, where I reviewed and rated it at 4.5/5. But more accolades were to follow, with an outstanding review of the 2004 Méthod Classique Brut Reserve from Beppi Crosariol of The Globe and Mail, who described the wine as ‘a sparkler that rivals Champagne.’ More accolades followed and, as they say, the rest is history . . .

But not really, because Gerry, Ashley, Devon and the Benjamin Bridge team will never be satisfied with the status quo.

While their sparkling wines often spend 5 or more years on the lees, they continue to experiment with other methods of achieving the distinctive creamy texture and richness of the wines, as an example, testing the use of neutral oak with some small batches to see if aging in this medium will produce comparable texture and richness.

Viticulturalist Scott Savoy, who joined the team in 2015, is working with Chris Westcott (who stayed on as vineyard manager after the McConnell-Gordon family bought his farm in 1999) to push the limits of viticulture in the valley. They have implemented a program of high-density planting that should allow them to crop less, while giving the vines the opportunity to ripen wood and set reserves (making them sturdier and more resistant to climate extremes).

They recently purchased the vineyard of Dr. Al McIntyre, who had been one of their principal growers, providing Chardonnay and Cabernet Franc grapes. While they currently have almost 70 acres planted to vine, their goal is to expand that to 90, with the majority being vinifera plantings.

As Ashley says, “It’s a never-ending process of experimentation, risk-taking and incremental change, with the goal of delivering world-class wines that showcase Nova Scotia’s winemaking potential.”  Enjoy this unique opportunity to sample the clean, fresh taste of Nova Scotia, brought to you by Benjamin Bridge and the McConnell-Gordon family!

In photo: Devon and Ashley walking with Jean-Benoit.
Photo Credit: Wines of Nova Scotia

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

Savour this unique opportunity to sample 3 classic & unique Benjamin Bridge wines from Nova Scotia – the Méthode Classique Sparkling non-vintage presents a blend of wines from vintages reaching back to 2002, with extended periods of time on the lees; the Tidal Bay appellation wine gives you an opportunity to taste the quality of a blend that includes hybrid grape varieties; the Riesling displays the classic features of a grape variety that thrives in a cool climate.

 

Méthode Classique Brut Reserve NV, $27.95

This sparkling brut is made from a proprietary blend of wines crafted from l’Acadie Blanc, Vidal, Seyval, Pinot Noir and Chardonnay grapes. They were all hand harvested from the Benjamin Bridge estate, while the wine spent extended time on the lees (winespeak: on yeast) to achieve the classic creamy texture and richness that characterizes this ‘house’ style.

Sommelier Tasting Notes:  This harmonious blend of vintages and grapes shows lifted aromas of pear, citrus, biscuit, fine herbs and mineral. Underpinned by an expressive honed acidity, its ebullient, creamy texture is accented by the fine, persistent mousse. Refreshing flavours of lemon cream biscuits, grapefruit and lemon zest mingle with subtle notes of sour cherry and green apple. Dry, mid-weight, with a long-lasting slightly pithy finish, this is an impressive signature wine from Benjamin Bridge.

Suggested Food Pairings: Sparkling wine offers such versatility – serve it chilled to whet your guests’ appetites, pair it with a range of appetizers, especially fresh seafood, or enjoy it with poached salmon, grilled white fish, or a chicken Caesar salad.

Cellaring: Enjoy now and cellar up to 10 years.

 

Tidal Bay 2016, $21.95

This wine is a blend produced from unique hybrid grapes (l’Acadie Blanc, Seyval and Geisenheim) known for their resistance to the challenging climatic conditions in Nova Scotia. Wineries across the province producing this wine must meet specified blending requirements: l’Acadie Blanc (the signature grape of Nova Scotia) being the majority grape for the blend, and go through a rigorous technical assessment.

What is L’Acadie Blanc?  It is a Canadian hybrid created in Niagara in the early 1950s by crossing Cascade with Seyve-Villard grapes. While the residual sugar in the wine is relatively high, the vibrant acidity assures that the wine tastes dry.

Savvy Sommelier Tasting Notes:  Displaying an exotic, pungent nose of earthy mineral, tangy citrus and ripe stone fruit, the clean flavours of this light-medium bodied wine are framed by vibrant acidity.   The taste of grapefruit, passionfruit and crunchy apple paired with fine mineral and saline qualities really freshen up your palate.

Suggested Food Pairings: You’ll enjoy this bright, lively Nova Scotia classic wine with a goat-cheese and asparagus quiche, fresh oysters or shrimp, or with pan-fried halibut with a lemon-caper reduction.

Cellaring: Ready to drink now and cellarworthy for a further 5 years.

 

Riesling 2015, $30.95

This is the very first commercial release of a Riesling from Benjamin Bridge. The grapes were sourced from three distinct vineyards on the Bay of Fundy, each lot bringing its unique character from its own microclimate with soils ranging from gravel and clay to deep, sandy loam. The wine is wild fermented, meaning that the indigenous yeasts from the vineyards initiated the fermentation of the wine. Low in alcohol, with a relatively high residual sugar that gives it a nice fruity finish, it nevertheless showcases the cool climate with its clean fresh texture.

Savvy Sommelier Tasting Notes: The ocean and the land blend on the nose, notes of mineral, sea breeze, quince and citrus dominating. Dry on the palate, the first impression is of the silky texture, quickly followed by the bright acidity underlining the lively flavours of citrus, green apple and mineral. The finish is long and zesty, crisp and clean like a bite of a ripe green apple.

Suggested Food Pairings: Pair this wine with smoked trout or salmon canapés or salad, with stuffed pork tenderloin, or with chicken in all its manifestation.

Cellaring: Enjoy now or over the next 5-7 years.


 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

Do it the Benjamin Bridge way!  Ashley explains, “We often have a ‘cinq à sept’ with friends (like Happy Hour), where we taste wines & have interesting appetizers.”

Consider preparing these 3 appetizers and inviting a few friends to sample all 3 of these fabulous Benjamin Bridge wines at your own cinq à sept.  If you and friends find some new favorites, call the Savvy Team to order more for you. . . Cheers!

 

With Benjamin Bridge Brut NV…
Roasted Mushroom and Brie Tart

Recipe & Photo credit: FoodlandOntario.ca
Serves 4-8

Ingredients

1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 ½ tsp Dijon mustard
1 clove garlic, minced
½ tsp dried thyme (or 1 ½ tsp fresh)
½ tsp each salt & freshly ground black pepper
12 oz. mixed fresh Ontario mushrooms
½ C thinly sliced Ontario shallots
Half package (375g) frozen puff pastry, thawed
½ C Ontario Brie cheese
2 Tbsp chopped fresh Ontario parsley or Cilantro

Method

Preheat oven to 400F.

In medium bowl, stir together oil, vinegar, mustard, garlic, thyme, salt & pepper. Add mushrooms & shallots; toss to coat. Place in single layer on parchment paper-lined rimmed baking sheet. Roast in 400F oven for 10-15 minutes or until mushrooms soften. Let cool & slice mushrooms. (You can slice the mushrooms first if you wish & roast for slightly less time).

Meanwhile, on lightly floured surface, roll out pastry into 10X12” rectangle. Place on parchment paper-lined baking sheet. Fold dough edges over ½” and crimp with fork. Prick dough inside border every ½”. Bake for 15 minutes or until lightly browned.

Gently flattening baked pastry if necessary, top with mushroom mixture, leaving any liquid behind. Scatter Brie on top. Bake for 15 minutes or until golden brown & cheese is melted. Let cool for 10 minutes. Sprinkle with parsley. Cut into pieces.

Serve warm or at room temperature with a frothy glass of sparkling!

Watch the recipe being prepared on: https://www.youtube.com/watch?v=ym6gdsm5I80

 

 

With Benjamin Bridge Tidal Bay…
Goat Cheese 
Marinated with Lemon & Herbs

Recipe & Photo Credit: finecooking.com
Serves 4-6

Ingredients

4 oz. log fresh goat cheese, sliced into 6 equal rounds (or you can keep the log whole)
2 tsp loosely packed, freshly grated lemon zest
2 Tbsp finely chopped, drained, oil-packed sun-dried tomatoes
½ tsp minced capers
1 tsp coarsely chopped fresh thyme leaves
Sea salt
3 small rosemary sprigs
½ C extra-virgin olive oil, more if needed
Crostini or good-quality crackers for servings

Method

In a small, shallow dish (about 1 ½ C) capacity, preferably straight sided, arrange the 6 pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers & thyme over the cheese. Sprinkle a little of the sea salt over the cheese & tuck the rosemary sprigs into the dish.

Pour the olive oil over the cheese so it just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator 2-6 hours (you can serve it sooner if you wish). Bring the dish to room temperature (about 45 minutes) before setting it out with a small hors d’oeuvre knife & a plate of crostini or crackers.

Spread a teaspoon or so of the cheese (with some of the marinade ingredients) over a crostini or cracker to serve.

 

 

With Benjamin Bridge Riesling…
The Oceanaire Seafood Room’s Maryland-Style Crab Cakes

Recipe & Photo Credit: Oceanaire.com
Serves 8

Ingredients

2 eggs
1 C mayonnaise
¾ tsp Dijon mustard
1 ¼ tsp Old Bay Seasoning, divided
¾ tsp chopped fresh tarragon
¼ C finely chopped onion (or shallot)
1 Tbsp finely chopped celery
¼ lb (scant 2 C) crustless cubed white bread, cut into small cubes
1 lb jumbo lump crab meat, drained of any liquid
2 Tbsp butter, a room temperature

Method

Heat oven to 400F.

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ tsp Old Bay Seasoning, tarragon, onion & celery to make a dressing.

In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

Divide the mixture & form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

In a small bowl, stir the butter together with the remaining ½ tsp Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

Bake cakes until golden brown, about 10-12 minutes. Serve warm.

 

 

Happy Canada 150!

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NEW Deck Party Packs! It’s getting HOT. It’s SUNNY. It’s ROSE wine season!

Posted by Debbie

Saturday, July 15th, 2017
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It’s time to Clink & Drink Pink! Summer is finally here & at Savvy Company HQ…that means relaxing on the deck or dock with a glass of Rosé wine in hand. And like everything we do at Savvy Company…we make it easy to have your fridge full of refreshing Rosé wines all summer long.

Introducing
Deck Party Packs

Choosing & stocking up on Rosé wines to enjoy this summer shouldn’t be a chore.  So we’ve made it absolutely EASY & HASSLE free. Our Savvy Sommeliers have done the “tough work” – we have been sipping & sampling Ontario Rosé wines since the snow melted & have picked the most refreshing Rosé wines for our Deck Party Packs.

In July & August we will deliver different Deck Party Packs – either 6 bottles or a full case of 12 bottles of dry, crisp & delicious Rosé wines that will bust any heatwave & quench your thirst.

The COOLEST part… The Rosé wines we’ll send you AREN’T on the shelves at the LCBO.

Another COOL thing… You don’t have to get out of your lawn chair to buy them – just click here to order online. Your Deck Party Pack will be delivered to you for FREE. Zippo! Nada!

 

Different wines each month! Our Deck Party Packs change every month giving you the best Rosé wines to enjoy all summer long. Here’s the Rosé wines we are featuring in July:

July Deck Party Pack – 6 bottles

Casa-Dea Estates Cabernet Franc Rosé … from Prince Edward County
Kacaba Vineyards Rebecca Rosé … from Niagara
KIN Vineyards Rosé … from Ottawa
The Good Earth Rosé … from Niagara
Vieni Estates Alleria Rosé … from Niagara
Vieni Estates Bruce Trail Sparkling Rosé … from Niagara

Price: only $105!

 

July Deck Party Pack – 12 bottles

All of the Rosé wines above PLUS:

Casa-Dea Estates Sparkling Rosé … from The County
Huff Estates Rosé … from The County
Southbrook Seriously Cool Rosé … from Niagara-on-the-Lake
Southbrook Estate Rosé … from Niagara-on-the-Lake
Vieni Estates Momenti Rosé Sparkling … from Niagara
Westcott Delphine Rosé … from Niagara

Price: all of these wines for under $225!

 

Order by Sunday July 16 & shipping is FREE. Order online & we’ll ship your Deck Party Pack for FREE to your deck, dock…or desk. Summer is short – don’t miss out>> And in August we’ll have a completely different assortment.  Click to see what our Sommelier picked & place your order for August Deck Party Pack>>

 

100% PINK Magic

Stock up by ordering just July’s Deck Party Pack OR choose to auto-magically receive July AND August’s without lifting a finger. FREE shipping to addresses in major cities in Ontario.
Fine Print: if you don’t want sparkling wines in your Deck Party Pack, let us know & we will swap them out for a non-bubbly rosé wine – no problemo! Make room in your cooler! Place your order>

HOT PINK OFFER!

Order 12 & we’ll give you $50!
Order the July Deck Party Pack – 12 bottles and we’ll give you $50 off tickets to our next Taste & Buy event.

Pair like a Pro!

What summertime dishes to serve with Rosé? Our Sommeliers are posting easy-peasy recipes EVERY DAY – until the order deadline of July 16th. Each recipe is paired with an Ontario Rosé wine. Trust me…you’ll be craving for a glass of Rosé from our Deck Party Pack when you read our tasting notes & see the pix of the dishes we paired with Rosé wines. Yum!  Click to read our Rosé Report blog & check out the cool recipes >>

 

Enjoy your summer outside with our Deck Party Pack sharing a delicious glass of Rosé with friends!
-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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Rosé Report: Casa-Dea Sparkling Dea Cuvée

Posted by Debbie

Saturday, July 15th, 2017
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One of the first wineries in Prince Edward County, Casa-Dea Estates Winery is making a big impression with this sparkling rosé wine.  Just released, this bubbly can be enjoyed on any occasion – picnic, Happy Hour, or stash away for Thanksgiving (if you have to!).  For exactly this reason we included it in this month’s Deck Party Pack.

Here is a neat golden nugget to drop into conversation: Winemaker Paul Battilana was originally trained as a butcher, before he made the leap to winemaking after his curiosity transformed his career. And the wine industry is taking note as he was named by MacLean’s Magazine last year ‘as one of the Canadian winemakers to watch’.

 

Savvy Sommelier Tasting notes: Pretty in the glass, it is refreshing, bright, and reminds us of summer…all throughout the year. Light aromas of strawberry and juicy peaches, the acidity of this wine makes is perfect to start any occasion.

 

Complete Wine Deets:
Casa-Dea Estates Winery Dea Cuveé

$21.95
Ontario Wine Region: Prince Edward County

 

Suggested Food Pairings: Chips. Delicious Spiced Sweet Potato Chips. The salt plays with the bubbles of the wine and fireworks start off in your mouth.  Try it!

 

 

Spiced Sweet Potato Chips

Serves 2
Recipe by The Editors of Prevention Magazine
Photo Credit: Mitch Mandel

 

Ingredients

 

1 12-oz sweet potato, peeled
½ tsp ground cumin
¼ tsp sugar
¼ tsp chili powder
¼ tsp salt

 

Directions

Heat oven to 375°F.

Slice potato into very thin slices using v-slicer mandoline. Spray 2 baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Coat slices lightly with cooking spray.

Bake for 7 minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes more. Transfer finished slices to a bowl and repeat with remaining slices, if necessary. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.

Pour spice mixture over chips and toss well before serving.

Enjoy!

 

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Rosé Report: Good Earth Rosé VQA 2016

Posted by Debbie

Thursday, July 13th, 2017
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You’ll know you’ve found the right place when you see the giant fork standing among the vines at Good Earth Food & Wine Company. And it may not even be big enough, if you want to try everything here….enjoy a meal at the bistro set amongst the vineyard or take part in a hands on cooking class – life is good!

Savvy Sommelier Tasting Notes:  An interesting petal-soft texture of this wine makes summer sipping even more enjoyable.  The medium to full bodied flavours of fresh sweet red berries, watermelon with a dash of floral and crisp acidity that balances out every sip.

Complete Wine Deets:
Good Earth Food & Wine Company – The Good Wine Rosé VQA 2016

$17.95
Ontario Wine Region: Twenty Valley (Niagara)

 

Suggested Food Pairing:  We’d recommend to serve it with a delicious Asian Chicken Salad with Ginger Sesame Dressing. (recipe follows)

 

Asian Chicken Salad with Ginger Sesame Dressing

From: Yummly
Serves 4

 

Ingredients

Salad dressing

1/4 cup rice wine vinegar
1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
1 to 2 tablespoons soy sauce
1 tablespoon honey
3 tablespoons toasted sesame oil
3 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted

Salad

6 cups baby spinach leaves, washed, and dried
1 large carrot, shredded
1 red bell pepper, thinly sliced
1/4 of a whole red onion, thinly sliced
1 tablespoon sesame seeds toasted
2 cups shredded rotisserie chicken or grilled chicken, sliced

 

Directions

Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.

Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss – do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.

Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.

Enjoy!

 

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Rosé Report: Casa-Dea Cabernet Franc Rosé 2016

Posted by Debbie

Tuesday, July 11th, 2017
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Care for a round of bocce? If you’re travelling to The County (aka Prince Edward County that is) this summer, stop by Casa-Dea Estates Winery and try your hand at Bocce – an Italian version of lawn bowling – on the pitch right beside Casa-Dea’s vineyards. The game is made even better with a chilled glass of Rosé playing along side with Casa-Dea’s cool winemaker Paul Battilana.  He has a competitive streak!

Savvy Sommelier Tasting Notes: Brilliant clarity in this pinky-peach concoction. Abundant aromas of wildflowers and strawberries, juicy peaches, even a floral whiff that might remind you of the delicate flower of Lily of the Valley.  Top it all off with subtle hints of fresh herbs with a silky texture balanced out with measured acidity and a lengthy finish. Mama Mia – it is good!

 

Complete Wine Deets:

Casa-Dea Estates Winery Cabernet Franc Rosé VQA 2016

$18.95
Ontario Wine Region: Prince Edward County

Suggested Food Pairing: Try with yummy BBQ Pork Burgers – recipe below.

 

 

 

BBQ Pork Burgers

Serves 4
Recipe by David Leite -adapted from Gourmet- Gourmet Weekday
Photo credit:  Romulo Yanes

 

Ingredients

For the slaw:

1/4 cup store bought or homemade mayonnaise
1 tablespoon milk
1 1/2 teaspoons white wine vinegar
2 cups thinly sliced green cabbage
1/2 cup very finely shredded carrot
1 tablespoon thinly sliced chives or scallions
Salt and freshly ground black pepper

 

For the pork burgers:

1/2 cup your favourite store-bought or homemade BBQ sauce (tomato-based)
1/4 teaspoon cayenne
1/2 to 3/4 teaspoon salt, or to taste
1 tablespoon white wine vinegar
1 1/2 pounds ground pork
1/4 teaspoon freshly ground black pepper
Olive oil, for the grill rack
4 buns or Kaiser rolls or soft squishy breadstuff of some sort, split and toasted or grilled

 

Directions

Make the slaw:

In a bowl, whisk together the mayonnaise, milk, and vinegar until smooth. Toss in the cabbage, carrot, chives, and salt and pepper to taste and gently mix to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate for up to 8 hours.

 

Make the BBQed pork burgers:

Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.

In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar.

In a large bowl, gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons barbecue sauce mixture until combined. Do not over mix. Using your hands, gently form the mixture into 4 patties, each about 4 inches in diameter and 3/4 inch thick, being careful not to pack the pork too tightly.

Carefully slick the grill rack with oil, plop the burgers on top, and grill them, flipping the burgers every few minutes, just until cooked through and no trace of pink remains, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon remaining barbecue sauce mixture (or more if you like things mess), flip the burgers again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.

Assemble the BBQed pork burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab a lot of napkins.

Enjoy!

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It’s Tonight! Oh Canada! Celebrate Red & White

Posted by Debbie

Thursday, June 22nd, 2017
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The corks will be popping tonight at Oh Canada! Celebrate Red & White. It’s a Taste & Buy event like never before showcasing hard-to-find wines from coast to coast…that’s right from British Columbia all the way to Nova Scotia. There will be Canadian artisan cheeses & gourmet goodies – that you can buy too.

 

It’s sold out!

We’ve had a tremendous response – thanks to you! Everything is all set.  Your name is on the guest list. Either bring a paper copy of your ticket or save it onto your smartphone.

TIP: Have dinner beforehand

The focus of this event is about sampling & shopping. Be sure to have dinner beforehand to ‘fuel up’.  Plan to book at table at one of the restaurants in Lansdowne or The Glebe.

Wear Red & White…get $50!

Show your Canadian colours tonight!  Dress head to toe in red & white and we’ll give you $50 off tickets to our next Taste & Buy event this year. Oh Canada!!!!!

 

Sip, Savour & Stock up…

Tonight’s event is all about sampling Canadian wines that you won’t find at the LCBO.  The cool part is that you can order them at the event or online.  Hurry as the special prices & shipping promos are only on orders placed by Sunday June 26 @ midnight. Tell your wine loving friends that they can order too!

Here is the complete list to DOWNLOAD NOW of all the featured wines to create your ‘gotta try’ or ‘shopping list’.  OR…use our online order form at www.savvycompany.ca/ohcanada

 

There will also be really neat goodies made by cool Canadians that you can buy onsite along with incredible artisan cheese.  Bring a picnic basket to use as you stock up & put some ‘mad money’  in your pocket.  There is no ATM onsite.

 

Pro Tips on ordering from coast to coast  – it’s New & Easy!

All of the featured wines at this  Taste & Buy event can be ordered & delivered to your home or office.  Since the bottles are coming directly from the wineries to you, here are some important details:

Ordering Ontario & Quebec wines – order 6+ wines from these provinces & shipping is FREE
Ordering BC wines – minimum order of 6 bottles PER WINERY.
Ordering NS wines – minimum order of any 6 bottles from the 2 featured wineries.
The BC & NS wines are traveling across the county to your doorstep. The wineries are offering special shipping fees for this event: $25 for 6 bottles or $40 for 12 bottles.

When will your wine order arrive?

Shortly after Canada Day…just in time for the lazy hazy days of summer.  Be sure to let the Savvy Team know if you will be away in July.

 

Order tonight or online www.savvycompany.ca/ohcanada before Sunday June 26 @ midnight!

 

Event Details

Date: Thursday June 22 – tonight 5 to
5 to 7pm: V.I.T Reception – Did you upgrade your ticket with a special V.I.T. Pass (Very Important Tasters)?  You’ll get the red carpet treatment with advance access.
7 to 9pm: Main Event
Location: Horticulture Building, 1525 Princess Patricia Way (Lansdowne Park)
Parking: Ample underground parking

 

NEW: It’s FREE to Ride the Bus

Hop aboard the OC Transpo bus & show a paper copy of your ticket…and the bus fare is FREE.  How cool is that – you can ride the bus to & from the event for $0 (you can’t just show your tix on your phone).

 

Win a trip to Vancouver!

You read that right… the organizers of our favorite wine festival have given us a festival pass AND a $1000 flight voucher on Delta Airlines to attend the Vancouver International Wine Festival in February 2018. Value of this prize is over $1500! When you order wine, we’ll enter your name into the draw. You can win a night out in Ottawa too! Beerocracy – a brand new pub on Somerset – has given us a $50 gift certificate for a door prize. They have great local beers & Ontario wines…we created their list!

 

Before an event, we are often asked:

What is the format of the evening?  ANSWER: Upon arrival, you will be provided a Savvy tasting glass- it is yours for the evening & to take home.

Will I be able to order my favorites?  ANSWER: Absolutely!  This Taste & Buy event features bevvies that you won’t find at the LCBO. Attached is the order form (copies will be available) or you can order online.

What is the dress code?  ANSWER: Dress as you like – this is your evening. Dress head to toe in Red & White and we’ll give you $50 voucher to apply to tickets to our next Taste & Buy event.

Is there WiFi?  ANSWER: This is new!  Select the network called: Taste & Buy.  Password: saVvy2017

Do you Taste & Tweet?  ANSWER: Spread the word by including: #ohcanadasavvy / @SavvyCompany / #RootedinCool / @WinesCanada / Go ahead & tag us on Instagram too!

 

TIP: Join our ‘Clubs’

Keep discovering with us.  Subscribe or give a gift subscription to our Savvy Selections wine-o-month club & receive a delivery of 3 hard-to-find BC, NS, Ontario & Quebec wines every month.  Love craft beer? Suds-cribe to our Savvy Hip Hops craft beer-o-month club. Our Savvy Cool Curds artisan-cheese-o-month club features cheeses from across Canada. Life does not get any better than this.

 

If you have any questions, just let me know….otherwise we look forward to seeing you tonight!

Cheers,
Debbie and the Savvy Team

PS – 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.

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

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

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Got your tickets? BC, Ont, Quebec & NS wineries are coming to town!

Posted by Debbie

Thursday, June 15th, 2017
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The countdown to Canada150 & Ottawa2017 celebrations is on!  We’re celebrating in a BIG way this year – by showcasing wines from British Columbia, Ontario, Quebec & Nova Scotia at our upcoming event: Oh Canada! Celebrate Red & White in Ottawa on Thursday, June 22 – next week!

100% Canadian wines.  You read that right…wines from British Columbia, Ontario, Quebec & Nova Scotia will be available for you to Taste & Buy….then have your favorites delivered to your doorstep.

 

Don’t miss it!  Celebrate Red & White 

Corks will be popping at this all-Canadian Taste & Buy as we celebrate winemakers who have worked incredibly hard to put our country on the world wine map. Meet these Canadian wine rockstars, taste their wines that are WOWing the world…then order your favs to enjoy at home.

 

It’s THE event you have been waiting for…

The #1 question we get asked: Can you buy from BC, NS & Quebec wineries as well those in Ontario?  YES you can!  Oh Canada! Celebrate Red & White Taste & Buy event is all about ordering wines from BC, NS, Quebec and Ontario…then have them delivered directly to your home or office to enjoy all summer long.

 

Show your colours!  Buy a $80 ticket & bring a friend for FREE OR $150 for a foursome of Canadian wine lovin’ friends

Canadian cheese too!

What goes best with Canadian wines?  Canadian artisan cheese of course! Cheesemakers & our Cheese Sommelier will be serving samples of award-winning cheeses that you can buy onsite too.

 

Look who is coming:

From British Columbia…

Noble Ridge Vineyard & Winery
Sperling Vineyards
Abeego

From Niagara…  

Legends Estates Winery
Reif Estate Winery
The Good Earth Food & Wine Co.
Two Sisters Vineyards
Westcott Vineyards
Vieni Estates 

From Prince Edward County…

Casa-Dea Estates Winery
Huff Estates
Karlo Estates
Keint-he Winery & Vineyards
Kinsip House of Fine Distillers
Trail Estate Winery

From other corners of Ontario & Ottawa…

Copper Tree Creative Studio
Mariposa Dairy
Pure Bread Bakery
Sprucewood Handmade Cookie Co.
St-Albert Cheese Co-op
The Merry Dairy
Top Shelf Preserves

From Quebec…

Ferme Guy Rivest
Fromagerie Montebello
Fromagerie Nouvelle-France
Fromagerie du Presbytere
Vignoble Carone Wines

From P.E.I…

COWS Creamery

From Nova Scotia…

Gaspereau Vineyards
Jost Wines

 

Wine Shopping Heaven! 

At this Taste & Buy event, EVERYTHING is 100% Canadian.

Create your own combo of Canadian wines to have delivered to your home after the event. You won’t find any of the featured wines at the LCBO – the wines will be delivered straight from the winery anywhere in Canada directly to you.  AND…there’s FREE shipping on 6 or more bottles of your top picks.

Bring a picnic basket & fill it up with artisan cheeses & gourmet treats too.

 

TIP: Be a V.I.T!

What’s a V.I.T? A Very Important Taster.  With 100+ wines, cheeses & goodies to try, purchase your tickets then upgrade each person for an additional $25 to get a V.I.T. Pass.   

You’ll enjoy red carpet treatment with advance access from 5 to 7pm to spend more time sipping & meeting the makers.  Stay as long as you like for the main event.

Buy your Ticket & V.I.T. Pass >>

 

Don’t miss this all-Canadian celebration! 

Buy your tickets >>   Event Deets

DATE: Thursday June 22 – next week!
VENUE: Horticulture Building @ Lansdowne Complex in Ottawa

TIMES:
V.I.T. Reception – 5 to 7pm ($25 upgrade pass per person is required)
Main Event – 7 to 9pm

ADVANCE TICKETS ONLY: $80 + bring a friend FREE  OR  Group of 4 people for $150
IDEA: Take the bus.  OC Transpo is FREE – simply show a printout of your ticket.

 

Wear Red & White…Win $50

Be a proud Canadian  – come to this Taste & Buy event dressed head to toe in red & white and we’ll automatically give you $50 off your ticket to our next Savvy Event.

 

Unable to make it, but want to order?

Don’t sweat it!  The Savvy Team will help you stock up on featured wines showcased at this event. Call 613-SAVVYCO (728-8926) or email us & we’ll send you the complete list of wines & online order form.  You too can get FREE shipping – your order needs to be received by midnight on Sunday June 25.

 

WIN TICKETS!  Go on the Savvy Scavenger Hunt…

Find this video on our Facebook or Instagram pages, then…LIKE it & POST the name of your favorite Canadian wine.  On Monday, we’ll pick 2 lucky people to receive a pair of tickets & V.I.T. Passes to join us at Oh Canada! Celebrate Red & White.  It’s easy to win!  On your mark…Get Set…GO!!!

 

Psst…it’s Father’s Day weekend!

Yikes…totally forgot? Our #1 Father’s Day gift is a subscription to our Savvy Hip Hops beer-o-month club.

Click here to subscribe your Dad for 4 or 6 months & his fridge will auto-magically be filled with the best craft beers from a different Ontario brewery each month – bottles, growlers & cans not available at LCBO or The Beer Store.  100% guaranteed to make your Dad smile from beer to beer!

 

We’re hiring…

We have cool summer job opportunities for a high school or university students to work with the Savvy Team at Savvy HQ in Ottawa. We’re looking for creative & savvy students who are keen to learn about Canadian wine, artisan cheese, craft beer & cider.

Interested?  Contact us on 613-SAVVYCO (728-8926) or send your resume to cheers@savvycompany.ca

 

Happy Birthday Canada!
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
#CountyintheCapital
www.facebook.com/SavvyCompany
instagram.com/savvycompanyinc

 

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They are ba-a-a-a-ack! Prince Edward County is coming….

Posted by Debbie

Wednesday, May 24th, 2017
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Have you heard? Prince Edward County is coming to Ottawa! For the 6th year in a row we bring you County in the Capital. At this year’s Taste & Buy event, we are adding artisanal spirits along with hard-to-find wines, craft beers & ciders. And there will be cheese & gourmet goodies too.

 

Sip, stock up & get travel tips!

County in the Capital is your chance to get a true taste of The County. Meet the makers, order your favorite bevvies & buy neat treats onsite. Plus get the ‘inside scoop’ on places to visit from Prince Edward County Tourism & those who live there.

Buy a ticket + bring a friend for FREE
until March 31st

 

Returning favorites…

401 Cider Brewery * Barley Days Brewery * Casa-Dea Estates Winery * Clafeld Fruit Winery & Cider House * County Cider Company * Devils Wishbone Winery * Half Moon Bay Winery * Huff Estates Winery * Karlo Estates Winery * Keint-He Winery * Lighthall Vineyards & Dairy * Stanners Vineyard * The Grange * Trail Estate Winery * Traynor Family Vineyard * Waupoos Estates Winery

New this year…

Del-Gatto Estates Winery * Kinsip House of Fine Spirits (formerly 66 Gilead) * Lacey Estates * The Grange of Prince Edward and we are working on more!

 

Make it EXTRA special

Become a V.I.T. – a Very Important Taster. With so many bevvies to try, for an additional $25 you can upgrade your ticket & get a V.I.T. Pass.

You’ll enjoy red carpet treatment & advance access from 5 to 7pm, then stay as long as you like for the main event.

Round up your friends & get your tickets >>
This event always sells out…

 

Event Deets

DATE: Thursday, April 20
COOL NEW VENUE! Horticulture Building (in the Lansdowne Complex near TD Place)
V.I.T. RECEPTION: 5 to 7pm – V.I.T. Passes required
MAIN TASTING EVENT: 7 to 9pm

 

ADVANCE TICKETS ONLY

$80 per person + bring a friend for FREE – only until March 31
A group of 4 for $150
Prices include absolutely everything – all samples, a Savvy tasting glass & good ol’ HST

 

Get a taste of The County

Oh my! There will be so much to try…and buy. Wines of all kinds – sparkling, white, rose, red, even port. Craft beers & ciders too. Small batch gin, rye, rum, whisky….

One thing is for certain: EVERYTHING showcased at County in the Capital is extra special, hard-to-find & not available at the LCBO.

 

Order your faves…shipping is FREE

At this Taste & Buy event, order 6, 12 or more bottles of ANY combo of your favorite bevvies & we’ll hand deliver 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.

See you at County in the Capital,
– Debbie and the Savvy Team

PS – Calling all sparkling wine fans! Join us for a neat night out at the Museum of Nature tasting of bubblies from around the world with led by a geologist expert & me as your Sommelier. We are popping corks on Thursday, March 16 – a few tickets left >>

 

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

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

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What a fun night! County in the Capital

Posted by Debbie

Sunday, April 23rd, 2017
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Thank you for joining us at this year’s County in the Capital. We hope you enjoyed meeting the cool people who have put Prince Edward County on the map AND discovering their delicious bevvies too.

Thinking about ordering?

ACT FAST! You have until midnight tonight to place your order online at www.savvycompany.ca/pec.

All it takes is a few clicks…then TA-DA!…your favorite wines, craft beers, ciders & spirits will be shipped directly to you from The County.

Your parcel will be delivered with a smile by courier to your home or office address. It is that easy…and shipping is FREE when you order 6+ bottles.

Get shopping!

Click to print out the order form.
Order online at www.savvycompany.ca/pec.

BONUS – 4 FREE tickets!

EVERYONE who places an order will auto-magically receive
4 tickets to our next event Oh Canada! Celebrate Red & White on Thursday, June 22.
It’s our way to thank you for ordering from us at County in the Capital.

 

Perfectly timed before Canada Day, this Taste & Buy event will shine the spotlight on wines from coast to coast – British Columbia, Quebec, Ontario, Nova Scotia – there will be 100s of bottles of hard-to-find wine ready for you to sip, sample & stock up.

And there will be loads of Canadian artisan cheeses to buy too.

 

Tickets for Oh Canada! Celebrate Red & White go on sale tomorrow.

Buy a $80 ticket & bring a Canadian flag waving friend for FREE
$150 for a group of 4 Canadian wine fans
Upgrade your ticket with a V.I.T. Pass for early access for an additional $25/person
Prices include absolutely everything…PLUS a Oh Canada! gift.

 

Bookmark the ticket page >>
Don’t wait because this event will sell out red-lightening fast!
www.savvycompany.ca/savvy-events/

Thank you again!

All of us in the Savvy Team enjoyed meeting you at County in the Capital…and look forward to seeing you with a Savvy glass in hand again soon.

Cheers!
– Debbie and the Savvy Team

PS – Thinking of going to Prince Edward County this summer? Plan around these great events:
* Terroir Wine Celebration – Saturday, May 13 (in Picton)
* The Great Canadian Cheese Festival – Saturday, June 3 & Sunday, June 4 (in Picton)

And….here’s our Top Tips of things to do in The County

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

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