Summer 2010

Thursday July 29

Braised Duck with Blueberry Compote
Summer Risotto with Peas & 'Le Coprin' Mushrooms
Steamed Green Beans with Toasted Almonds & Goat Cheese
'True Loaf' Kamut Baguette
Mixed Berry Trifle

Bonterra Cabernet Sauvignon
California, United States
LCBO Vintages 342428
$19.95

This week’s menu pairs duck with luscious blueberry compote, which makes a wine full of berry flavour the best choice to enjoy with it. Not only does the Red Apron choose to cook with local ingredients as much as possible, but we also include a significant amount of organic ingredients, meats, and produce in the creation of our meals. This week, why not try an organic Cabernet Sauvignon from Bonterra, which is a certified organic vineyard that does not use any artificial fertilizers or pesticides on its grapes. This particular Cabernet has tastes of red fruit, vanilla, and detects a hint of spice and herbal notes. The tannins are smooth, and the finish will compliment the richness of duck perfectly. 

Thursday July 22

Cuban Style Roast Berkshire Pork
Sweet & White Potato Salad with Chili Lime Vinaigrette
Patacones (Fried Plantain)
Summer Greens with Grilled Sweet Corn & Avocados
'True Loaf' Baguette
Pineapple Coconut Cake with Fresh Berries

Mojito
Havana Club Anejo Blanco Rum
Made In Cuba
LCBO 633693
1140mL bottle $35.95

In the midst of the city’s heat, a refreshing treat is a fun way to cool down and enjoy a Cuban-inspired meal. For a cocktail to pair with dinner, I can think of nothing better than a Mojito, which features Havana Club Rum that is distilled and produced in Cuba. A Mojito combines fresh mint and limes, which will be a perfect partner to the roast Berkshire Pork.  

To make your Mojito, combine some fresh lime juice, local honey, and fresh mint leaves in a highball glass, then use the end of a wooden spoon or a muddler to mash your ingredients. Add 1 ½ ounces of Havana Club white rum and stir to dissolve the sugar. Top with ice and sparkling water or club soda, and garnish with a nice sprig of mint and a lime wedge. Enjoy!

Thursday July 15

Greek-Style Slow Cooked Lamb
Summer Ratatouille Salad with Feta
Herb Roasted Potatoes
Smoked Eggplant Spread with Herbed Naan
Triple Berry Square

Leyda Reserva Carmenere 2008
Chile
LCBO Vintages 66845
$13.95

Chile is one of the few countries that harbour and develop the characters of the Carmenere grape. The harvest of these grapes is done at the end of the season, which allows for strong development of fruit flavours and powerful tannins. This particular Chilean wine is nice and dry with strong flavours of plum and a hint of white pepper. The palate is not overly layered or complex, which matches perfectly to the distinct and beautiful flavour of lamb.

Thursday June 24

Seared Filet of Salmon with Lemon-Caper Sauce
Summer Vegetable & Rice Salad
Mixed Greens with Shaved Fennel & Cucumbers
True Kamut Sourdough Baguette
Lemon Pound Cake wtih Berries & Creme Fraiche

Altoona Hills Chardonnay
Royal Wines, Australia
LCBO Vintages 699082
$11.95

Thursday June 17

Southern Fried Chicken
Creamy Organic Macaroni & Cheese
Apple Cider Slaw
Cornbread
Hummingbird Cake with Cream Cheese Frosting

Lugtread Lagered Ale
Beau’s All Natural Brewery
LCBO 169334
4 x 600ml bottle
$15.60

Crispy Fried Chicken, Cornbread, and Macaroni is a dinner of indulgence and comfort. It’s the perfect treat to enjoy out on your front porch, balcony, or back yard patio in the casual setting of a summer night. No matter where you choose to enjoy this Southern classic, crack open your favourite beer to really relax and enjoy the end of your week. Try out a favourite of ours, one that is local and naturally brewed, such as Beau’s Lugtread Ale. Beau’s Brewery uses 100% certified organic Malt and hops to craft their tasty brew, and the flavour will appeal to any bear enthusiast!

Thursday June 10

Indian-Spiced Breast of Chicken with Citrus Yogurt Sauce
Dahl with Naan Bread
Curried Potato & Chickpeas
Cumin Roasted Cauliflower with Tomatoes
Vegetable Samosas
Lemon Squares

Cave De Montlouis Sec
Montlouis-Sur-Loire 2007
LCBO Vintages 171504
$15.95

This week’s Indian-spiced Chicken entree is a delicious challenge for finding a white wine that will nicely complement its robust flavours. A Chenin Blanc is the best choice because of its orange and floral flavours that will stand up to the sweet, fragrant spices of the Indian rub, without overwhelming the chicken. Typical of a Chenin, the aromas are that of honeycomb, candied orange rind, and apricot. The Chenin by Montlouis offers a serious balance between sweet and acidic, giving the wine a substantial and weighty palate. The wine is dry, but it has a long finish that will linger together with the sweet spices of your meal.

Thursday June 3

Spiced Lamb Meatballs with Cilantro Yogurt Sauce
Quinoa Tabouleh with Tomatoes, Parsley & Cucumbers
Roasted Garlic Hummus with Herbed Flatbread
Decadent Chocolate Cake

Santa Julia Magna Cabernet Sauvignon 2008
$14.95
LCBO Vintages 166421

To complement this week’s Mediterranean-inspired Lamb dinner, try this young, Organic Cabernet Sauvignon from Argentina. There are beautiful berry aromas that mingle with spice and earth tones, which come from the subtle use of oak. On the palate you can expect a combination of raspberry, dried plum, and a hint of liquorice. It’s a smooth red, with bold tannins and a spicy, long finish. 

Thursday May 27

Honey & Rosemary Glazed Breast of Chicken
Roasted Butternut with Crispy Leeks
Saute of Asparagus with Almonds & Lemon Zest
'True Loaf' Rustic Sourdough
Key Lime Tarts

Peter Lehmann Semillon 2008
$14.95
LCBO Vintages 662635
To accompany your Honey & Rosemary glazed chicken, I would recommend a Semillon varietal, such as this one from the Barossa Valley, Australia. This wine has lovely aromas of lemon blossom, pear, and a hint of beeswax. The taste is zesty, refreshing and crisp, with fruit and honey flavours. Enjoy the coolness of this wonderful white to finish off a week of warm weather.

Spring 2010

How to Plan a Better Wine & Cheese

Cheese is widely known to be one of the classic matches for wine.  Such a classic match it is, wine and cheese has become a standard for cocktail parties – open houses, networking sessions, client appreciation, housewarming parties, and so on. The problem is, many people have tended toward the myth that red wine is the best match for cheese. 

Luckily, as wine and food matching has found freedom and the old rules of red wine with meat and white wine with fish have gone out the window, we have also discovered the joys of finding the right wine and cheese matches.  Instead of just serving a white and a red with a mix of various cheeses, why not try hosting a wine and cheese tasting, where wines are selected specifically to match each cheese being served?  A fun spin on an old tradition.

Here are a couple of simple rules to keep in mind:

• light crisp white wines (like Sauvignon Blanc or dry Riesling) work well with fatty cheeses, because the acidity in the wine cuts the fattiness of the cheese
• fuller bodied, tannic red wines (like Cabernet Sauvignon and Shiraz) pair nicely with stronger, harder cheeses
• sweet wines (like Port or Sauternes) have an incredibly pleasing contrasting effect on pungent blue cheeses

These pointers are some good basic guidelines to follow, but there are lots of other factors that make or break a wine and cheese match.  Considering where the wine and cheese were produced can help you find some of the best matches.  Take the Loire Valley in France, for example.  Dry, crisp and zesty Sauvignon Blanc is made there and it marries perfectly with herbaceous and zesty qualities of goat’s cheese produced in the same region.  Why?  Well, traditionally wine was made to match the food that people were eating.  Just like a good bowl of spaghetti needs a glass of Chianti, the same applies for regional wine and cheese pairings.

The most important principle to follow, however, is whatever your tastebuds are telling you.  Experiment with different wine and cheese combinations and find what you think works best.  Here are a couple Groovy Grapes favourites to get you started:

• Alsatian Gewurztraminer paired with Muenster
• Rich, full-bodied Amarone paired with Asiago
• California Zinfandel paired with the pungent Morbier
• Sweet, luscious Sauternes paired with Roquefort
• Vidal Select Late Harvest paired with the stinky, Brie-style “Le Rustique”
• Cabernet-Merlot blends with the creamy blue Cambozola

Another important factor to keep in mind is selecting both a range of wine styles, but also a good mix of cheese flavours and textures.  A good cheese selection should offer variety.  Consider including a soft, bloomy rind cheese (like Brie or Camembert); a goat’s cheese; a harder cheese like Cheddar or Swiss; a washed rind cheese like Oka; and a blue cheese (for milder options, go for Cambozola or Fourme d’Ambert while stronger styles include Roquefort, Bleu Benedictin, or Stilton).  A hard sheep’s milk cheese like Pecorino or Manchego is a nice complement to this mix as well.

Apart from the cheese, offering a variety of breads and crackers is essential.  Fruit plates make a nice addition, but even more complementary extras include roasted, spiced, or candied nuts, dried fruits, and savoury jams and spreads.

Still not sure where to start?  Groovy Grapes can help!  If you’d like to host your own wine and cheese party, contact 1-866-7groovy or email contact@groovygrapes.com to see how Groovy Grapes can help you, from simple wine and cheese recommendations, to pulling off the whole party for you – at home, at the office, or out on the town.