Wine selections:

TOMMASI CHIARETTO 2008
VINTAGES 685057 | $12.95 | Veneto, Italy
(paired with homemade bruschetta from Luciano’s Fine Foods, 106 Preston Street)

VILLA RUBINI SCHIOPPETTINO
Consignment only - $19.95 (contact us if you’re interested in ordering)
(paired with Pingue Prosciutto, available at fine food shops including La Bottega, Nicastro shops, and The Piggy Market)

SANTERO BRACHETTO D’ACQUI
VINTAGES 119495 | $16.20 | Piedmont, Italy
(paired with "Turtles" - chocolate pots de crème with caramel and nuts, homemade at Pasticerria Gelateria Italiana, 200 Preston Street)

So just in time for the season, I’m happy to share with you an article that was recently published in Alberta Outdoorsmen Magazine.  I hope it contains some tips and ideas that you can use in your kitchen this autumn.

Click here for the PDF!

(article © Duane Radford)

"Women & Wine" is a collection of beautiful, sexy photography by acclaimed photographer Steven Elphick, who teamed up with a dozen young ladies representing the future of the Ontario wine industry to create each piece.  A limited edition 2010 calendar featuring the photos has now been released, with 100% of the proceeds going to the Grapes for Humanity Foundation.

If you live in Toronto or Ottawa, you may have already caught a glimpse of this collection, as the prints have been on tour and displayed in locations including Cava Restaurant in Toronto and Restaurant 18 in Ottawa.  Calendars are now on sale and will shortly be available for purchase here at www.groovygrapes.com.  The calendars cost $29.95 each (plus shipping) and as I mentioned already, 100% of the proceeds go to the charity. 

These stunning black and white calendars are the perfect holiday gift for the wine-lover on your list too, for those of you who are organized enough to be starting your Christmas shopping!  Get yours today to support this worthy cause and see if you can figure out who’s who in each month.  Ottawa’s very own Caroline Gosselin (owner of Restaurant 18) and me, Stacey Metulynsky of Groovy Grapes, are featured in the calendar, among many other lovely ladies from the Toronto and Niagara regions.  For more information, contact us at contact@groovygrapes.com.

La Vendemmia

Guest Chef Mario Pingue joins us for our headlining event, a cooking demonstration and dinner. Known best for his artisan charcuterie products, including melt-in-your-mouth prosciutto produced right here in Ontario, we think it rivals some of the best we’ve tasted from Italy and we invite you to taste for yourself.  Mario is also a talented chef, who will be preparing a delectable menu using some of his Niagara Specialties products on Thursday September 17th at Divino Wine Studio.

Atelier Restaurant, one of Ottawa’s most talked-about and our only "tasting menu only" restaurants, is hosting a special tasting menu inspired by classic Italian Flavours.  To make things even more interesting, each of the 12 courses will be paired with a variety of Italian sparkling wines.  Join us for this tasty Vendemmia kick-off on Monday September 14th.

The Signature Grape Stomp relay is your chance to stomp grapes and raise money for the Ottawa Regional Cancer Foundation 11am-2pm Sunday September 20th.  Round up a team of 4 people and enter online.

Taste Little Italy is our signature closing event and offers your best opportunity to taste the wide range of delicious treats available on Preston Street.  Set up wine and food show style, we can’t imagine a better way to spend a Sunday afternoon.  Taste Little Italy takes place on Sunday September 20th at Sala San Marco and features restaurants from Preston Street, Italian wine samples, and your ticket also includes admission to the Olive Oil and Balsamic Vinegar Showcase that takes place simultaneously next door at Divino Wine Studio.

For more information visit www.prestonstreet.com/lavendemmia/,  email lavendemmia at prestonstreet.com or call 613-715-9399 x 101.

Read on for our wine picks.

Stacey’s picks:
Cono Sur Viognier ($9.95, LCBO 64287, Chile)
A medium to full bodied white with juicy, ripe tropical fruit flavours and a mouth-filling texture.  Pair it up with grilled scallops topped with Niagara peach salsa.

Freixenet Brut de Noirs Cava Brut ($12.95, LCBO 352369, Spain)
A rosé bubbly that’s crisp, refreshing and food friendly.  Perfect for welcoming guests, or pair it up with chorizo sausage or other simple tapas and charcuterie.

Candidato Oro ($7.95, LCBO 523811, Spain)
A blend of Tempranillo and Grenache creates an easy-drinking, spicy-fruity red wine that’s medium in body and a great match for grilled burgers, sausages, or spiced chicken or pork.

Rod’s picks:
Marques de Riscal Rueda Blanco ($12.35, LCBO 36822, Spain)
Made from Verdejo grapes, this white is fresh but full of ripe fruit flavour - a great choice for summertime.  Pair it with seafood paella, light tapas, or grilled chicken with lemon and herbs.

Remy Pannier Rosé d’Anjou ($11.95, LCBO 12641, France)
Intense strawberry flavour, refreshing acidity, and light body combine in this rosé from the Loire Valley in France that is delicious on its own as well as with any manner of grilled fare - Rod even enjoys it with steak!

Montalto Nero d’Avola/Cabernet Sauvignon ($9.95, LCBO 621151, Sicily)
Big body, big flavour, and perfect for your grilled red meats this summer.  Nero d’Avola is a grape native to Sicily that creates spicy, full-bodied reds that are often priced to provide incredible value.

The most important thing when organizing your camping meals is to plan ahead, packing your cooler wisely with solid ingredients that have lots of flavour.  An easy way to make your campsite dinners taste great is to make a versatile, flavour-packed barbecue sauce in advance that can be stored in a jar and used to season whatever you throw over the fire.  This recipe has a tasty balance of sweet, spicy and sour – perfect to dress up a simple chicken breast , flank steak, or pork tenderloin.  Add to that the intense, smoky flavour of cooking over a campfire and you’ve got yourself a gourmet main course without even trying!

Now to pick the perfect wine.  Since you could use the sauce on just about anything, what you want to focus on is the sweet-spicy-sour flavours of the barbecue sauce.  Because the sauce is tomato-based, you need a wine that has lots of acidity to balance that out, and you definitely need something that has ripe, fruity flavours to stand up to the sweet and spicy elements.  A smooth, fruity, medium-bodied red wine would be perfect.  Try something Spanish made from Tempranillo or Grenache grapes, or Nero d’Avola from Sicily.  Canadian Gamay, Pinot Noir, or Merlot are also great choices.  These will be a perfect contrast to the smoky flavour from the campfire too.  And don’t forget – please, please, please don’t drink your red wine warm!  A slightly cool red wine, especially when fruity and low in tannins, will taste much better than one that’s been sitting in the sun all day.  If you’re short on cooler space, try lodging your bottle underwater in the lake or river for an hour or so to bring the temperature down a bit – just make sure it doesn’t float away!

Here are a few more tips to keep in mind when choosing your campsite wines:

• Go for fruity, easy-drinking styles of wine with low to medium alcohol levels – light to medium bodied reds and fuller styles of white that will quench your thirst and satisfy your palate without being overwhelming.
• Look for convenient packaging – screw-top bottles make opening and resealing easy and there are loads of great quality wines under screw-cap available.  You can also find a good selection of wines in alternate packaging that is lighter than glass bottles, including tetra pak, plastic bottles, and cans.
• Don’t break the bank!  Camping is about keeping things simple and remembering how to enjoy the basics.  Great value wines abound in liquor stores, you just need to experiment to find ones that you’ll love.  Look for fantastic values from countries such as Argentina, Chile, Spain, Italy, and of course, locally-produced wines.  And here’s a tip – wines made from grapes that are lesser known (e.g. NOT chardonnay, shiraz, or cabernet sauvignon) can be some of the best hidden values on your liquor store’s shelves.

After our tour, we sat down with Andrew to taste some local wines with a selection of Fifth Town cheeses.  We were blown away by how delicious the cheeses were and our host’s sound knowledge in both cheese and wine meant that the wine pairings he selected were the perfect complement.  My favourites?  Lost Lake and Cape Vessey (made from goat and sheep milk, as are all of their products).  Lucky for you, Fifth Town cheeses are available in retail outlets throughout Ontario so if you don’t have the chance to visit the County (although you really should  make the time) you can still enjoy these fabulous products.  Here in Ottawa, you can find Fifth Town cheeses at The Piggy Market (400 Winston Ave in Westboro), La Bottega (Byward Market), Nicastro locations around the city, and Jacobson’s (in New Edinburgh).  Take a peek at our tasting with Andrew.

Next week at The Urban Element, we are celebrating rosé with a special wine-paired dinner that features a variety of rosés from various regions around Ontario.  It’s going to be a fabulous summertime feast, featuring dishes to inspire your cooking in the coming months and wines that will quench your thirst and intrigue your palate.  Read on for complete event information including menu and wine pairings.

Think Pink! Rosé Dinner
Featuring Chef Candice Butler and Groovy Grapes Sommelier Ilike Csaba
Date: Wednesday June 10, 2009
Time: 6:00 p.m.
Location: The Urban Element, 424 Parkdale Avenue
Cost: $125pp
Reservations: call the Urban Element at 613-722-0885 or email bookings@theurbanelement.ca

It’s time to think pink and appreciate Spring & Summer with a toast to rosé! Join Groovy Grapes sommelier Ilike Csaba to sample and learn about the various styles of rosé and the regions in Ontario that specialize in this popular warm-weather wine. We’ll take you on a gastronomical journey as we explore the incredible food-friendliness of pink wines! This 5-course meal has been created specifically by the Urban Element’s Chef Candice Butler to compliment an impressive selection of VQA rosé wines; bubbly, light, full and sweet. If you’re not already a fully converted rosé-lover, you will be by the end of this experience!
 

Reservations: call the Urban Element at 613-722-0885 or email bookings@theurbanelement.ca

Here’s an excerpt from my book This Food That Wine that talks about what rosé is and why I love
it so much. 

Rosé is my absolute favourite summertime, patio-sipping wine.  It’s like red wine in white wine’s clothing, with the berry and spice flavours of red wine but drunk chilled down like white wine.  It’s crisp, refreshing, fruity, and easy-drinking - perfect for picnics, barbeque, and just about all summertime foods.  Not to say that you can’t drink it in the winter too – I certainly do!  Rosé is food friendly because of all the things it isn’t – it’s not as heavy as reds, and it’s not as light as many whites – it’s a happy medium, delicious, and affordable to boot.

Rosés, however, tend to be overlooked as a respectable wine style.  A lot of people automatically think of the sweet and simple White Zinfandel (although a little White Zin paired with spicy food can be amazing) but the rosés I’m talking about are the dry yet fruity, refreshing yet interesting pink wines made around the world, especially those of Mediterranean regions like southern France and Spain.  Canada and Italy make some fine rosé as well.

There are two ways that wine becomes pink.  First, you can make a white wine and add a splash of red.  Or you can make it only from red grapes.  Let me explain … red grapes are actually just red on the outside – the flesh and juice inside is white.  When red wine is made, the grapes are crushed and the skins left in with the juice, usually at least for a couple of weeks.  This is called maceration.  During this time, the skins add colour, flavour, and texture to the wine.  So to make rosé, the skins are left in with the juice for only a short period of time to extract just a bit of colour and flavour, leaving the wine a rosy pink hue with ripe berry flavours.

My favourite regions for rosé are Spain and the southern part of the Rhône Valley in France.  Spanish rosé is called Rosado, and the French name theirs after the region in which it’s made (including Tavel and Côtes-du-Rhône).  Both countries use Grenache as the main grape in the blend, also throwing in some Syrah and Cinsault (in France) or Tempranillo (in Spain).  The wines are quite full in body with ripe strawberry and raspberry flavours, and crisp, refreshing acidity.  In Canada, you often see grapes like Cabernet Sauvignon, Cabernet Franc, Merlot, or Gamay used in their rosés.  They are still fruity, but slightly lighter and tarter in style then the Mediterranean versions.  Italy’s rosés (sometimes called “rosato”) are made from a wide range of grapes, but my favourite style is “Chiaretto” which is made in the Bardolino region of Italy using the same three grapes used to make the well-known Valpolicella (Molinara, Corvina, and Rondinella).  Chiaretto di Bardolino has a vivid salmon colour, bright berry fruit flavours, and a characteristic bitter tang on the finish.