Posts Tagged ‘unoaked Chardonnay’

Ontario Chardonnay is Shining Bright

Posted by Alexandra Kay

Monday, June 7th, 2021
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One of our favourite wines is celebrated on May 21st – International Chardonnay Day. It’s a special day devoted to a grape that thrives in Canada’s cooler growing conditions. In fact, several Canadian Chardonnay wines have been getting international recognition in recent years for their outstanding quality. For the past 10 years, one of the largest celebrations of Chardonnay in the world has been held in Niagara – the International Cool Climate Chardonnay Celebration or i4C.

Chardonnay is a very versatile grape that can be made into a wide range of wines – from light bodied, crisp unoaked Chardonnay to Chardonnay that has been aged in oak barrels to become a full bodied & creamy wine with notes of butter, vanilla & spice. 

This Summer, the Savvy Wicked Wines club will feature some delicious wines, including a Chardonnay from Rosehall Run Vineyards in Prince Edward County. This wine region has been compared many times to Burgundy, France – one of the best known ‘Old World’ wine regions for Chardonnay – because of the similarity of the soil & climate. Prince Edward County and Burgundy are even on the same latitude.

Rosehall Run winemaker Dan Sullivan has been growing Chardonnay vines for more than 10 years and says it is the grape variety he enjoys working with the most. The grapes create a relatively neutral juice that’s more easily influenced by winemaking than many other varieties. Sometimes consumers avoid Chardonnay in the mistaken belief that it is always heavily oaked, but not at Rosehall Run. “We use large 500L French oak barrels to ferment and age our Chardonnay,” says Dan, “but I always want to be respectful of the fruit characteristics of the wine and make sure those shine through every vintage.”

Chardonnay is also an important grape in the production of Ontario sparkling wines. Many sparkling wines are blends of Chardonnay and Pinot noir, but others – often labelled ‘Blanc de Blancs’ – are all Chardonnay. Rosehall Run makes one of the best Blanc de Blancs our Savvy Sommeliers have tasted!

If you’re able to make a trip to your favourite wine region this Summer, we encourage you to try more delicious Ontario Chardonnay. It’s very food friendly! Dan at Rosehall Run says he particularly enjoys his JCR Chardonnay with a delicious pasta in cream sauce – like the recipe below!

Of course, you can always subscribe to the monthly Savvy Wicked Wines club and get a taste of featured wineries from different wine regions every month! To learn more, visit www.SavvyWickedWines.ca 

Dan’s Pasta with Mushroom Cream Sauce

 

          Ingredients:

  • 8-10 ounces spaghetti
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth, or more, as needed
  • sprinkle of rosemary, thyme & basil
  • 1/2 cup heavy cream
  • 1/4 cup crumbled goat cheese or freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Directions: 

1. Melt butter in a saucepan over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute.
2. Gradually whisk in vegetable broth, rosemary, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, goat cheese (if using) and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.
3. Stir in pasta and gently toss to combine.

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Matching wine with egg dishes

Posted by Debbie

Sunday, October 26th, 2008
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Matching wine with egg dishes is always a sommelier’s challenge!

Remember to be gentle — match a quiche or soufflé with a light-bodied Pinot Gris or unoaked Chardonnay to avoid overpowering the delicate flavours of your egg dish.

Cheers & Enjoy!

Debbie

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