Posts Tagged ‘Wines of Prince Edward County’

Let the wine do what the wine wants to do…at Casa-Dea

Posted by Eva

Tuesday, October 22nd, 2013
Share

Savvy Selections wine of the month club
Featuring Casa-Dea Estates Winery

–  October 2013 –

It is harvest time! Wineries across Ontario – for that matter across Canada – are all abuzz with harvest.  “Half of the grapes are in” explained Paul Marconi who is one of the principals of this month’s featured winery: Casa-Dea Estates. Visiting wineries during harvest will give you a glimpse of this exciting time of the year & helping with the harvest will give you an even better glimpse.  Getting your hands right into the winemaking process can give you a whole new appreciation that there is little glamour in making wine and a lot of back-breaking work!

Grape-growing pioneers of Prince Edward County

Breaking ground in a new wine region is even more hard work.  Casa-Dea Winery was one of a trio of wineries who pioneered the Prince Edward County wine region.  And since they first opened, the property has switched owners and names too.  The name, Casa-Dea means, “House of the Goddess” and Dea is also the wife’s name of one of the current owner’s.  Casa-Dea is often mispronounced, sounding more like “quesadilla” when, in fact, Dea is properly pronounced as Day-ya.  It is the largest vineyard in Prince Edward County with 65 acres on the property that includes La Pergola restaurant & banquet hall that has been the romantic place for several weddings!

Our Savvy Sommelier Eva Nagy visited Casa-Dea to interview winemaker Paul Battilana & taste through his portfolio of wines to decide which wines to put to the test of the Savvy Selections tasting panel.  In this month’s issue of the Savvy eZine Eva shares with you her conversation with Paul and how winemaking is in fact his 2nd career.  He began as a butcher. Talk about food & wine pairing!

In your Savvy Selections, you will find:

Dea’s Rosé Sparkling VQA 2012 This stunning dry bubbly is perfect to sip on while you baste the turkey or with appetizers before you bring out the ham

Pinot Gris Reserve VQA 2010 –  Not your typical Italian Pinot Grigio! This medium to full bodied white wine has a delicious texture with aromas & tastes of cooked apple, roasted nuts with a delicious long finish. Perfect with roast turkey or turkey left overs! TIP: be sure to open & let this white wine breathe before serving

Cabernet Franc Reserve VQA 2009 –  Rather have red with turkey or ham? This is your wine! Medium red wine bodied with aromas & tastes of cranberry, overripe raspberries with black & white pepper finish.  One of our Savvy Sommeliers – Patti – does not like Cab Francs, but this one blew her away…she bought a case!

OPTIONAL WINE:  –  The winemaker is particularly proud of his Riesling VQA 2011 as it JUST won Gold Medal at Intervin – and you are the first to know!  Zippy & refreshing, this Alsatian style Riesling (aka – not sweet at all) makes this a great white wine to serve before dinner with cheese, light hors d’oeuvres or chilled on its own.

Similar to other wineries we have featured in Savvy Selections, some Casa-Dea wines are on the LCBO shelves. However, there are many of their wines that are not.  If you would like additional bottles of your favourite Casa-Dea wine – 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 an additional delivery for you. It is always my pleasure to introduce you to wonderful new Ontario wines!

Cheers & Happy Thanksgiving! 

Debbie & Savvy Team

 

Introducing…

Casa-Dea Estates Winery
Presented by Savvy Sommelier Éva Nagy 

 

Rarely does a day go by at the Savvy Company office without someone making mention of Prince Edward County – affectionately known as “The County”.  Some County wines find their way to the LCBO but many are still only available at the wineries & through Savvy Company – either at our Taste & Buy events or with Savvy Selections.

I have visited The County three times this summer – sometimes for just a day, other times for a weekend.  On each trip I discover new wines, wineries and restaurants.  And I have only just got started – there are so many country roads to wander on & shops to stop in.

The County wineries are different from those in Niagara.  There is something special about the minerality from its limestone terroir. With each sip of County wine, this uniqueness makes its way to your nose & palate, you will see what I mean when you uncork this month’s Savvy Selections.

From butcher to…winemaker 

Growing up in an Italian household, wine was always on the table.  After 15 years as a trained butcher, Paul Battilana (left) was fed up with this trade, so back to school he went!  Paul enrolled in the first graduating class at Niagara College.  However, he claims his real education was gained at his first job at Peninsula Ridge Estates Winery where winemaker Jean-Pierre Colas (transplanted from Burgundy, France) was his first mentor… they remain great friends to this day.  Other winemaking mentors Rob Powers & Craig McDonald from Creekside Estate Winery also had a great influence on Paul’s winemaking career. 

In 2009 everything changed! Paul moved to The County to take on the position of head winemaker at Casa-Dea.  As I mentioned earlier, Paul finds something special about The County’s characteristic limestone soil that creates a unique minerality in the wines.  “Oddly, there is phenolic ripeness (winespeak: physiological ripeness in terms of phenolics – i.e. Tannins – in grape’s skin, seeds & stems) usually before sugar ripeness (the measure of sugar accumulation & breakdown of unpalatable acids)”, explains Paul.  If you are lost in all of this winespeak…be sure to ask for Paul when you visit the winery or at an upcoming Savvy Event. 

Paul is a wealth of knowledge. With each year, he learns even more about what to do as well as what not to do in Casa-Dea’s vineyard. The learning process never stops!  He does not over-think or over-work the wine.  He says,   “My wines are not over-manipulated.  I let wine do what it wants to do.” 

What’s in a wine?

While touring his cellar, Paul explained that yeast selection is important in his winemaking.  And oak is never the dominant characteristic in any of his wines.  “Why hide the flavours of the wine with lots of oak?” 

Paul is very proud of all of his wines.  I put him on the spot asking him to choose is favorite.  “It would be my Cabernet Franc. Cab Franc flavours shine without even a hint of the typical characteristic of green pepper”.  When Savvy Sommelier, Patty Petty, visited Casa-Dea this summer, she told Paul quite frankly, “I don’t like Cabernet Franc because of the green pepper taste.”  After tasting Paul’s Reserve Cabernet Franc – that is included in this month’s Savvy Selections – her opinion has completely changed! And Patti has bought 2 cases of this wine and is on the hunt for more Cab Francs.

Appassimento – the Italian winemaking technique 

And to do something completely different, Paul honoured the Italian connection at the winery (the owners are Italian too), by making the first appassimento-style wine in The County using Cab Franc (winespeak: Italian winemaking technique using partially dried grapes to concentrate sugars & flavours.  Amarone & Ripasso wines are made in this fashion).  Paul put 5 cases aside before he went away for a week.  Upon his return, they were all gone!  Now completely sold out, Paul admitted that he will continue to use this winemaking technique with other grape varieties. 

Loving every moment

It took a number of years for Paul to realize that his father was right in saying, “do what you enjoy doing.”  Paul now enjoys going in to work.  Every Monday, he tastes through the wine in the barrel to see how it has evolved.  He jokes that “this is the tough part of the job!”  Rest assured, he has many offers of help…even I offered my assistance when I visited Paul at the winery! 

Tomato vines to grape vines

When I interview winemakers, I make a point to ask for their favorite story about visitors to the winery.  Paul explained that one summer he gave a tour of the winery & vineyard to a grandfather, father & son with ages ranging 14-90.  As a boy, the grandfather recalled that his job was to pick rocks from a property that is now Casa-Dea’s vineyard. At the time, the site was a tomato farm – with rows of tomato plants as far as the eye could see.  The grandfather explained that the farming had dried up but he was now overjoyed to see the farm land being used again as a vineyard.

Cheers & enjoy your Savvy Selections! 

 

~ SAVVY SOMMELIER TASTING NOTES ~ 

 

Dea’s Rosé VQA 2012 $24.95

This unique sparkling rosé is made with 100% Gamay grapes.  The colour is a beautiful coral pink.  The aromas & flavours will remind you of the days of summer.

Savvy Sommelier Tasting Notes:   On the nose & in the taste, this crisp & dry bubbly exudes sweet aromas of citrus (pink grapefruit perhaps?), white flowers, minerality (I told you that it is a County characteristic!), juicy berries & rhubarb. There is lovely mousse (winespeak: tiny bubbles) with a long yet delicate finish. 

Suggested Food Pairing: This is a great sipping wine & can be enjoyed on its own after being chilled for 30 minutes in the fridge.  Pair with oysters or sushi.  For something a little different, match with Beet Risotto (recipe follows). 

Pinot Gris Reserve VQA 2010 $24.95

The characteristics of grapes grown in their vineyard shine through in this Pinot Gris Reserve. Enjoy!

Savvy Sommelier Tasting Notes: Delightful aromas of floral, sweet ripe apple go hand in hand   with a waft of something a bit smoky. On the palate, you will find tart citrus, green apple, minerality (there it is again!), nuttiness & spice (ginger perhaps?). Our Sommelier tasting panel noticed that aromas changed as the wine breathed in the glass.  Give it a swirl & see if you notice any difference from sip to sip!

Suggested Food Pairing:  Wondering what to do with leftover Thanksgiving turkey?  Why not try turkey quesadillas?!  I simply could not miss the opportunity to play on the oft mispronunced winery’s name – Casa-Dea – with ‘quesadilla’.  

Cabernet Franc Reserve VQA 2009 $24.95

Fun Fact: this wine was featured at the 2013 Toronto International Film Festival!  A signature wine at Casa-Dea, Paul is very proud how this wine is evolving

Savvy Sommelier Tasting Notes: A beautiful garnet coloured Cabernet Franc. Concentrated aromas & flavours of ripe red fruit & raspberries leading to a lovely jamminess without a trace of Cab Franc’s usual green pepper characteristic.  The ripe red fruit replays on the palate with a hint of spice & tartness. The long finish keeps you coming back for more.

Suggested Food Pairing: Cabernet Franc pairs well with earthy dishes made with wild game or lamb.  Here is a recipe that will be delicious: Lamb Chops with Moroccan Barbeque Sauce. 

Cellaring: This wine is ready now, or can be cellared for 2-4 years

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Dea’s Rosé VQA 2012 …

Beet Risotto

From Food & Wine
Serves 8 

Ingredients

7 cups chicken stock
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oi
l
1 large sweet onion, finely chopped
2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
3 cups arborio rice
1 1/2 cups young pecorino cheese, freshly grated
2 teaspoons poppy seeds, plus more for garnish 

Note: “Beets give this creamy risotto stunning colour & delicate sweetness. Grace Parisi suggests wearing rubber gloves and shredding the beets directly into a stainless steel bowl to avoid staining hands and countertops.” 

Method

In a saucepan, bring the stock to a simmer; cover and keep warm.

In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.  Then add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about  22 minutes.

Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.

Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve. 

VQA With VQA Pinot Gris Reserve 2010…

Turkey Quesadillas

Star-tested by Jennifer Bain, thestar.com
Serves 8 (24 pieces) 

Ingredients

4 cups shredded, cooked turkey
1 red or green bell pepper, finely diced
35-g package fajita seasoning mix
1/4 cup (60 mL) water
8 large tortillas (each about 9 inches/23 cm), preferably whole grain
2 cups (500 mL) shredded cheddar cheese
Salsa (optional)
Sour cream (optional) 

Method

In large non-stick skillet, combine turkey, bell peppers, fajita mix and water over medium-high heat. Simmer, uncovered, 3 to 5 minutes, stirring frequently until turkey is warm and peppers soften slightly.

Evenly divide turkey mixture over top half of each tortilla (about 1/2 cup/125 mL per serving). Sprinkle each serving with 1/4 cup (60 mL) cheese. Fold over to make half-moon shape, pressing lightly to evenly distribute turkey and cheese.

Wipe out skillet. Return to medium heat. Cook quesadillas, in batches, 3 to 4 minutes per side or until tortilla is browned and crisp and filling is hot. Let stand 2 minutes before cutting each into 3 wedges.

Serve with salsa and sour cream for dipping, if desired.

 

With Cabernet Franc Reserve VQA 2009 …

Lamb Chops with Moroccan Barbeque Sauce

From myrecipes.com

Ingredients

8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
Mint chutney (recipe follows)
Salt & pepper

Moroccan barbecue sauce (recipe follows)

Method

Photo credit: myrecipes

Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.

Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total. 

Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside. 

Mint chutney 

In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup. 

Moroccan barbecue sauce 

In a 2- to 3-quart pan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 clove garlic, 1 whole star anise, 1 cinnamon stick (3 in. long, broken into pieces), 3/4 teaspoon black peppercorns & 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chili flakes & salt. 

Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. 

Makes about 1 1/4 cups. 

Enjoy your Savvy Selections!

Share

Shine the spotlight on Ontario wines

Posted by Susan

Friday, September 13th, 2013
Share

This weekend’s LCBO Vintages release celebrates Ontario wines, from the vineyards of Prince Edward County in the east, Niagara in south-central Ontario, and the north shore of Lake Erie in the west. Click to see a map. With so many great wines to choose from, our Savvy Sommelier Susan – who has visited all of these wine regions several times – gives you a brief history of the Ontario wine biz, so that you have a taste of how far we have come!

Early days for Ontario grapes

Not many realize there was a thriving wine industry in Ontario in the late 1800s & early 1900s, primarily in Pelee Island area. Settlers from the United States began growing grapes on the island in the mid-1860s. By the end of the 19th century, with the help of an enterprising gentleman, W.J. Hamilton, wines from Vin Villa Winery were being sampled across eastern Canada and the northeastern United States. The winery garnered widespread fame when one of its wines won a bronze medal at a competition in Paris. Changes in agriculture caused the industry to disappear from the area for many decades. 

Pioneers then move to Niagara…

As the prohibition era ended, a new wine business T.J. Brights was founded in 1874 with a substantial investment to improve the quality of Ontario wine, including the hiring of French-born winemaker and chemist, Adhemar de Chaunac, who imported a number of French hybrid grape varieties. Fast forward 100 years, by the 1970s, hybrids grapes were becoming more common in Ontario vineyards, yet consumer tastebuds were shifting to dry, low-alcohol tables wines rather than the slightly sweeter wines made with the hardy hybrid grapes. To go with the flow of this change, Ontario grape growers had already begun planting vitis vinifera vines (winespeak: the vine species that produces 99% of the grape varieties used in winemaking today – example: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot etc) and began to see a vibrant future for these classic varieties in Ontario vineyards.

At the same time, a number of the recognized pioneers of Ontario’s modern wine industry were moving to the Niagara area from Europe: Paul Bosc Sr., Karl Kaiser, Ewald Reif, Herbert Konzelmann, and others.  Still to this day, these gentleman are praised by the Canadian wine industry as the founding fathers of the Ontario wine industry.

First new winery since 1929

In 1975, Inniskillin, pioneered by the dynamic duo – Don Ziraldo and Karl Kaiser – was granted the first new winery license in the province since 1929.  Don harvested his first Riesling, Chardonnay and Gamay grapes in the fall of 1977.  In 1984, Karl Kaiser produced the first icewine from Vidal grapes grown in the Inniskillin vineyards.

The beginning of VQA

In 1988, Don Ziraldo was instrumental in establishing a team of grape growers and winemakers to develop VQA (Vintners Quality Alliance) as an appellation of origin system and a method of setting standards for wines in Ontario. More recently, sub-appellations have been established in Niagara to recognize the unique terroirs across the region. Interesting to note that VQA is not a national standard, rather established for Ontario and recently adopted by British Columbia.  Nova Scotia currently has a different system in place.

Ontario wines win awards around the world

Ian d’Agata, a world renowned correspondent for International Wine Cellar stated in the September 14, 2013 Vintages magazine, ‘Ontario is one of the premier cool-climate viticulture areas of the world . . .’.  Pretty impressive don’t you think?

And the world has been watching the Canadian wine industry grow and recognizing that we are producing fine wines. In 1990, Ontario wines leaped onto the world stage, when Karl Kaiser’s 1989 Vidal Icewine won the Grand Prix d’Honneur at the prestigious Vin Expo – France.

Open your door to the discovery of spectacular Ontario wines

Today’s Ontario wine industry has rapidly grown and the quality has increased exponentially as winery owners, winemakers and growers focus on terroir, viticultural practices and excellence in winemaking. With just over 100 wineries in Ontario now, not all of their wines are on the LCBO store shelves.  Enjoy the ones in this Shine ON feature and continue your discovery by subscribing to Savvy Selections, which features all those wines not available at the LCBO or Vintages.

Wineries we recently featured included Lailey Vineyard, Daniel Lenko Estate Winery & Pondview Winery.  Next month we will showcase wines from Casa Dea  Estates of Prince Edward County.  A subscription to Savvy Selections is like having a personal Sommelier!

For this “If I had $100, I would buy at Vintages”, I have selected a variety of Ontario wines along with some from Chile & Italy too. And for the first time in a long time, my shopping list was not even close to $100. I’ve $12.25 spare.  With this extra, take advantage of your savings & Go Local to sample a few more Ontario wines! Let me know which ones you put in your shopping cart!

Are you on Twitter? Share your Ontario wine discoveries with others using #ShineON. 

Cheers and Enjoy!

Susan

 

Fielding Pinot Gris 2012

Niagara Peninsula, Ontario
$21.95 (Vintages #251108) 12.0% alcohol
There’s a lovely hint of pink to the pale gold hue of this fragrant white wine. Aromas of ripe stone and orchard fruit mingle with melon and spiced floral notes. Dry, medium bodied and smooth, the clean fresh fruit and lively acidity build harmony, while hints of spice and a pithy note linger through the tasty, fruity finish. Enjoy it with roasted white meats or grilled sausages.

Miguel Torres ‘Santa Digna Reserva’ Sauvignon Blanc 2012

Curicó Valley, Chile
$13.95 (Vintages #342857) 13.5% alcohol
Brilliant yellow-green, there are pungent grassy and gooseberry notes mingling with tropical fruits, hints of lemon balm and other herbs. Dry, medium-bodied, the white wine replays focused flavours of gooseberry and herbs, underscored by vivid tangy acidity. Finishing long, clean and mouth-watering, this wine will work very well with pan-fried fish or a salad garnished with goat cheese and grilled peaches.

Tawse ‘Sketches’ Cabernet-Merlot VQA 2011

Niagara Peninsula, Ontario
$20.95 (Vintages #130252) 13.0% alcohol
This well-crafted blend of Cabernet Sauvignon, Cabernet Franc and Merlot results in a red wine to enjoy with late fall barbeques. A beautiful ruby tone, the wine marries ripe black cherries, berries, cassis, sweet spice and a whiff of milk chocolate with fine-grained tannins and lively acidity. It’s dry yet approachable, mid-weight and skillfully balanced, leaving a hint of well-integrated oak on the persistent, fruit-filled finish.

Zuccardi ‘Santa Julia’ Magna 2011

Mendoza, Argentina
$14.95 (Vintages #93799) 14.0% alcohol
Scoop up a few bottles of this outstanding red wine blend of Cabernet Sauvignon, Malbec and Syrah. Inky purple and alluringly rich in aromas of ripe dark fruit, mint, spice and vanilla, this is a subtly well-balanced wine. Supple tannins and fresh acidity underpin the full-flavoured, luscious fruit—cassis, blueberry and raspberry—while the well-integrated oak offers a long-lasting spicy, peppery finish. Serve it with grilled or roasted red meats.  

Emiliana ‘Novas Gran Reserva’ Petit Verdot 2011

Colchagua Valley, Chile
$15.95 (Vintages #325662) 14.5% alcohol
For well-made organic wines offering great value, it’s hard to beat this producer. Rich dark fruit melds with exotic spice and smoke on the intense nose. Dry and full bodied, this red wine showcases firm tannins and clean acidity, yet in harmony with the concentrated spicy dark fruit—blueberries and blackberries come to mind. Robust and flavourful, dry and persistent on the finish, it’s a great choice for lamb.

Grand Total: $87.75

 

Share

You’re invited to a Wine & Cheese with a TWIST

Posted by Debbie

Thursday, January 10th, 2013
Share

Shake off the winter blues & join our team of Savvy Sommeliers for a fun wine tasting the “coolest” wines from Niagara & Prince Edward County boutique wineries.

These back to back events will take place in small & intimate venues so that you can spend the evening chatting with the winemakers & winery owners about their vineyard, winemaking styles & all the goings on at the winery during the winter months….and stock up on your favorite wines too!

 

ROCKCLIFFE PARK

Tuesday January 29 @ 7pm
Rockcliffe Community Hall – 380 Springfield Rd

BUY TICKETS > >

~ OR~

WESTBORO

Wednesday January 30 @ 7pm 
Exposure Gallery
– 1255 Wellington St West (2nd floor of Thyme & Again)

BUY TICKETS > >

 

What is the TWIST?  

At these Taste & Buy events, there will be a wide selection of hard-to-find wines that are not available at the LCBO.  This gives you the unique opportunity to a taste a variety of sparkling, white, red & dessert wines that you can order your new favorite wines that will be delivered directly to your home or office – within a week!


Feature wineries include:

Casa Dea Estates Winery (Prince Edward County) – one of the first wineries in The County will showcase their new range of wines.

Fielding Estates Winery (Beamsville Bench – aka Niagara Escarpment)  – from sparkling to reds, their wines are fantastic!

Lighthall Vineyards (Prince Edward County) – one of the newest boutique wineries in The County…and their wines are turning heads!

Palatine Hills Estates Winery (Niagara-on-the-Lake) – one of the oldest vineyards in the region makes spectacular reds, whites & bubblies

Pondview Estates Winery (Niagara-on-the-Lake) – they’ll be serving their Bella Terra Reserve wines

Rosewood Estate Winery & Meadery (Beamsville Bench) – outstanding white wines & a lovely Pinot Noir awaits…and meads too (winespeak for wine made with honey)

Sue-Ann Staff Winery (Beamsville Bench) – international winemaking star will charm you with her vivacious personality & her impressive wines.

 

You can purchase your favorite artisan cheese too!

And as wine & cheese is a classic pairing, Vanessa – our Cheese Sommelier – will be on hand at the Artisan Cheese Bar serving handcrafted cheeses from Ontario & Québec that may be purchased to take home with you that night.

ADVANCE TICKETS ONLY

HELD OVER! $55 per person before January 25 (regular $65)

$200 for a group of 4 people (save $15 per person)

Only 50 tickets available per event.  Click to buy yours …

ROCKCLIFFE PARK event on January 29 >>

WESTBORO event on January 30 >>

Price includes wine tasting, cheeses, HST & a special Savvy wine tasting glass

Share this invitation with your friends – everyone is welcome.

 

These events are hosted in partnership with:

 

 

 

 

Share

Ask a Savvy Sommelier!

Posted by Debbie

Thursday, November 1st, 2012
Share

Recently, I organized a private bus tour to Prince Edward County for a corporate client where we spent the day touring the back roads of ‘The County’ – Canada’s fastest growing wine region.  I was asked many interesting questions that I am sharing with you in a ‘Dear Abby’ style.  If you have a wine related question that you have always wondered about, send me an email to cheers@savvycompany.ca and I will publish it here.
Cheers!
-Debbie

 

Dear Debbie….
Ooops! I put a bottle of white wine in the freezer section AND forgot it. Is it still OK to drink?

From Accidentally Frozen

Dear Accidentally Frozen,
I have done this several time myself when I was in a rush to chill a bottle of white wine.  Not the best way to do it, yet rest assured that while slushy, the wine is still drinkable. I recommend to let it thaw out in the fridge, then enjoy!  If your glass frosts up, then the wine is still too cold. Let it warm up at room temp for a bit.

Debbie
PS – it is neat to take a sip every once in a while to taste how the wine changes as it warms up. My experience is that the wine initially tastes watery, then starts to take on flavours, aromas and then acidity arrives.

 

Dear Debbie….
I have seen at wine tastings that some people spit their wines.  Why?

From Shy Spitter

Dear Shy Spitter.
Sommeliers do it all the time!  By spitting, it allows you to taste more wines without the alcohol taking its toll. When you go to the Ottawa Wine and Food Festival, taking place at the Ottawa Convention Center (Nov 9-11th),  at each booth, wineries will always provide a spittoon or bucket. If it is not there – don’t be shy & ask for it!
Debbie

 

Dear Debbie…
What is a Taste & Buy event?


From Curious Shopper

Dear Curious Shopper,
Wine – red wine or white wine – is one of the few products that you don’t often have the opportunity to taste at the store (LCBO or other) before you to purchase. You can try on a sweater or flip through a book before for a quick read before you go to the cash register.  Savvy Company frequently hosts Taste & Buy events where numerous wineries are offering samples of their wines and you can order directly from the winery.  Your order will be delivered to your home or office in a matter of a few days.  Savvy Company’s next Taste & Buy features Ontariowineries & craft breweries on Thursday November 8th.  Join us! For more details & to buy your ticket, go to www.savvycompany.ca/events
-Debbie 

 

Dear Debbie
What is a cooper?

From Wooden Head

Dear Wooden Head,
It is the name for a trades-person who makes barrels.  This craft is truly an art combining different shapes of wood staves, heat and humidity to create an air tight vessel to age wine, beer, grappa or other spirits like rum or bourbon and wine vinegars too.  The only cooper that I have met in my travels so far is Pete Bradford (here he is in his workshop), who is a self-taught cooper and owner of Carriage House Cooperage.  Pete is a dynamic person and obviously passionate about his woodworking.  Make him a definite ‘must ‘visit next time you go to The County for a getaway.
Debbie

 

Share