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Seriously Cool Chardonnay
No less than three sommelier picks
by Anne Popoff
In case you have not heard about this phenomenon yet, Seriously Cool Chardonnay is an Ontario venture to promote Canadian VQA Chardonnay, first in England and then in New York City this March (www.coolchardonnay.ca). It is the brainchild of Bill Redelmeyer from Southbrook Vineyards in Niagara-on-the-Lake (NOTL). The wines were tasted by esteemed wine media in the UK and got rave reviews last spring. So this year, the Americans will get a chance to taste our Canadian Chardonnay goodness.
I had the opportunity to taste most of them yesterday and I must say the one is better than the other! All of them are different, thanks to regional terroir, winemaking skills and micro-climates, but the end result is always delicious. Let me pass a few of the wines in review, in no particular order.
First, a 100% Chardonnay based sparkling wine, well worth-mentioning , not only because it hails from Prince Edward County, but because it is truly delicious! Huff Estates Winery produces the 2006 Peter F. Huff Blanc de Blancs ($39.95 retail). The sparkling is made in the méthode champenoise and spends three years on lees before its release. It is crisp, refreshing, with mineral and apricot notes, a hint of toastiness and very tasty on its own. The 2007 will soon be released – I recommend a visit to the winery to taste it and Huff Estates’ other wine offerings! (www.huffestates.com)
Colaneri Estate Winery is a brand new winery in NOTL, soon to open its doors to the public. In the meantime, a lovely Chardonnay was on offer at the tasting: the 2008 ‘Paese’ , a wine made in the appassimento manner (where grapes are left longer on the vine, then manually harvested and put out to dry on straw mats to concentrate the sugar content and the flavours). This delightful wine has aged 13 months in old and new French oak barrels – hence the butterscotch, creaminess and smokiness on the palate. A balanced wine with a hint of lime on the finish, it retails for $34.95 on line (www.colaneriwines.com)
And lastly for today, as there will be a part two to this post, here is the 2008 Mottiar from Malivoire Wine Company (www.malivoire.com), situated in Beamsville. This limited edition Chardonnay is from a single vineyard, clean, with excellent balanced acidity, good minerality, with baked apple, pear, some smokiness and a nice hint of caramel . At $29.95, this is a perfect example of a white Burgundy made in Ontario.
The prices of these wines may seem a little intimidating, but the reality is if you were to pay the same for a premium Chardonnay from Burgundy or California , transportation costs enter seriously into the final price. Whereas here in Canada, we know our climate and our soils, the end product is local, reflects our heritage and tastes darn good!
I’ll keep you informed on the best wines, noteworthy restaurants and occasionally, I’ll talk about a great book or neat travel destination. All things I am passionate about. As a former investment banker, I had the good fortune to be able to switch careers and became a certified sommelier here in Toronto. This has led me to get involved with the Canadian Association of Professional Sommeliers and I am now the President of the Ontario Chapter (www.capsontario.ca). Anne Popoff
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Loading ...Sweet Pea and Fennel Soup
Sweet pea and fennel soup
by Rose Reisman
serves 6
2 tsp vegetable oil 1 cup chopped onion 1 1/2 cups chopped fennel 2 tsp finely chopped garlic 3 cups chicken (or vegetable) stock 1 cup peeled and diced potato 4 cups frozen green peas pinch of salt and pepper 1/3 cup canned evaporated milk (2%) 3 Tbsp low-fat sour cream 3 Tbsp chopped fresh mintFrozen green peas mean you can enjoy this recipe any time of year. In the summer try serving it cold. The fennel adds a hint of licorice flavor that goes well with the sweet peas.
1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion, fennel and garlic. Sauté for 5 minutes or until the vegetables just begin to soften.
2. Add the stock and potato and 31/2 cups of the green peas. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the potato is just tender.
3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining 1/2 cup of peas. Heat through. Serve the soup in bowls, and garnish with sour cream and fresh mint.
per serving Calories 177 • Protein 10 g • Carbohydrates 28 g • Fiber 7.6 g • Total fat 3.1 g • Saturated fat 0.8 g • Cholesterol 4 mg • Sodium 489 mg • prep time 15 minutes • cook time 20 minutes • make ahead Prepare up to a day in advance and reheat gently. • nutrition watch: Green peas provide nutrients such as vitamin K, which is important for maintaining bone health.
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