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Finally a white! Week 5 of DDTC

After a month of red wine, it was time for a change.  Also with the cold weather (22 cms of snow in one 24 hour period), I find that riesling makes me think summer, and I really wanted to pretend it is warm out.

This week, @WineGuyTO and I were also trying out a new cookbook to keep us on our healthy eating goal, The Best of Clean Eating 2 (because book 1 was not at the Chapters I went to).  We decided to make the beef stir fry, something quick and that we both enjoy.  It was fun both of us prepping together to make dinner.  The only drawback was that we found that the stir fry lacked some heat/spices that we will add the next time, and that the riesling would have complemented, but we were overall happy with the dish.

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@WineGuyTO choose a Good Earth 2009 Medium Dry Riesling to pair.  His notes are: As we love the rieslings from Good Earth, this one did not disappoint.  The initial nose gives hints of what is to come, petrol and fruits.  The colour is a pale lime yellow and the flavour just keeps going.  The sweetness is nicely balanced with sharp acidity to truly reward your mouth.  The finish is quite long and brings memories of wine country in the spring.

Is there a wine type you want us to open? Let me know!

Pizza and Pinot Night for week 4

I have a lovely person that I follow on Twitter and Instagram (@WaterLilyTO), who introduced me to pizza and pinot night. Though I love making pizza, busy nights do have us calling for delivery, though I am jealous of her drool worthy homemade pizzas.  So now because of her, when we have pizza, we automatically open a bottle of pinot.

IMG_0298Château des Charmes Paul Bosc Estate Vineyard Pinot Noir from 2007 was chosen to compliment a jalapeño/chorizo pizza. @WineGuyTO had the following observations: The initial impressions on removing the cord were a wonderful, earthy nose, great colour already moving to a brick red.  The first sip was full of complexity, earth and dark fruits.  As it opened up (considerably), it had softened to notes of dark cherry and had a relatively long finish.  There was a surprising amount of tannins for a 7+ year old Pinot.  The second day, the tannins were much softer. As we always buy bottles in pairs, I can’t wait to revisit this wine again in another five years.

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Wine Wednesday with our friends at Bodega Norton!

Next up in our “Drinking Down the Cellar” challenge (week 3) is a favourite of ours, Bodega Norton.  We opened the ’06 Reserva Malbec, of which we have plenty of thanks to @WineGuyTo thinking ahead, as we enjoy it so much.

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Notes: Initial impressions upon pouring a glass were the nice deep cherry colour.  The nose at first was muted due to the temperature and lack of aeration, even though it was poured through an aerator.  However, after an additional hour of opening up in the glass, he got notes of plums and dark berries. On the palate the wine is very dry with lots of tannin remaining, with flavours of dark chocolate, with the berries being almost jammy maybe due to the expression of the plum. At 14% ABV there is a lot of punch in it without being overly hot. The finish is long and is quite enjoyable.  We will definitely be cellaring the rest for a minimum of 3-5 more years to allow the wine to mature and have the tannins mellow, additional structure and complexity to become evident.

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We paired this tonight with striploin streak but it would equally good with any barbecued meats, spicy pastas or some dark chocolate.

DDTC Week 2 :Baco Noir

This week has been cold.  The cold where you just want to huddle under a thick blanket and cuddle. So I was looking for a wine that had body to it. A friend brought us a bottle of Sandbanks Baco Noir (2013) and I was hoping it would work, as this is our first wine from this winery but our friend says it was a surprise favourite for him. We love finding new wines from Ontario and are looking forward to our next visit to Prince Edward County to explore more.

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@WineGuyTO tells me that this wine initially doesn’t have very strong aromas,  but it was a little on the cool side.  On the nose there is a jammy-ness that becomes more on the palate. Twenty minutes in,  there was a toasted nuts on the nose.  The flavours we got were plum and red fruits,  not the wild cherry the bottle says.  The colour is dark red,  almost purple. The sweetness is balanced by acidity; overall a typical Baco.  He paired this tourtière and found that it complemented the wine, as the saltiness of the pork mixed with the beef makes the wine taste more full bodied.

Really we could have sat on this wine for at least 2-3 years,  but that would not help us fulfill drinking down the cellar!

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