5,4,3,2,1..Happy New Year!

New Year's Eve is a night to spend with the one's you love, to celebrate the past year and to welcome in the new. New Year's Eve is also a night to spoil yourself and enjoy good food and drink. This New Year's Eve, try out this fantastic food and wine pairing that is worth a celebration!

Wine- 2007 Dean's List Chardonnay
Tony Aspler reviewed this wine as "Medium straw in colour with a greenish hint. On the nose, spicy, smoky, toasty notes with apples and citrus--very Burgundian in style. Full in the mouth with rich apple, pear flavours balanced by tangerine acidity. Medium to full bodied with deftly handled oak and a nutty finish.

Food- Lobster Tails with Garlic Butter Sauce

For the Lobster:
4 Lobster Tails
Olive Oil
Salt and Pepper

Preheat your oven to 400 degrees F. With a pair of scissors cut through the top shell lengthwise. With a sharp knife cut through the meat lengthwise, ensuring that you do not cut too deep (do not cut the bottom shell.) Brush the lobster tails with olive oil, and season with salt and pepper. Place the lobster on a sheet pan and bake in the oven for 20 minutes, or until the meat is cooked through.

For the Butter Sauce:
1 stick of unsalted butter
2 tbsp of dry white wine
4 cloves of garlic,minced
1/2 of a shallot
1/2 tsp. of dried oregano
Salt and Pepper to taste

Over low heat, melt the butter in a small sauce pan. Add the garlic and shallots. Cooked until they are golden in colour. Ensure the garlic does not burn. Add other ingredients and simmer for about 5 minutes.

Serve the butter sauce drizzled over the lobster tails and garnish with a slice of lemon. Enjoy with our 2007 Dean's List Chardonnay.

Have a safe and happy New Year's Eve, and all the best in 2010.

Cheers!

Baby, its cold outside.

The snow is falling, the wind is blustering, and the thermometer is dropping. Winter is just around the corner, and there is nothing quite like a beautiful red wine paired with a great meal to make you feel warm inside. A great comfort pairing is our 2007 Dean's List Pinot Noir, paired with Coq au Vin. Coq au Vin is chicken that has been braised in red wine, traditionally a Pinot Noir. This food and wine pairing is a classic Burgundian meal, and is such a beatiful pairing. This version of the pairing is inspired by the traditional Burgundian meal, and traslated within Ontario (using Ontario products, of course.)

Burgundy is a region in France which is famous for producing superior Pinot Noir. The Burgundian soils are charachterized by limestone, which is found deep below the earth in the "mother rock." Similar to Burgundy, there are also deposits of limestone found in Niagara, along the Niagara Escarpment. Although, compared to Burgundy, Ontario has a very young wine industry, Pinot Noir is becoming a highly acknowledged grape variety being produced.

Our 2007 Dean's List Pinot Noir has a beautiful dark garnet colour with a nose of candied beetroot, vanilla and cocoa. Stewed sour cherry and raspberry flavours, combined with a long finish make this an excellent Pinot Noir. Tony Aspler reviewed this wine as "Bright ruby-plum colour;minerally beetroot and raspberry bouquet, a real sense of terrior here. Mature plum and raspberry flavours with a note of violets; medium bodied, fruit forward with mellow tannins, a fine spine of acidity and a lovely mouthfeel. "

This pairing is so classic, and definitely will warm you up on a cold day. Enjoy this recipe and pairing as much as I did!

Ontario Coq au Vin, served with a Celeriac/Potato Puree

4 free range, Ontario chicken thighs (skin on, bone in)
1/2 pound of Pearl Onions, skinned
1/2 cup of bacon, chopped
1 cup of carrots, roughly chopped
1 cup of celery, roughly chopped
2 cups of cremini mushrooms, thinly sliced
Salt and Pepper
2 bay leaves
3 to 4 sprigs of thyme
3 to 4 sprigs of rosemary
3/4 bottle of pinot noir.

For the puree:
2 small celeriac, peeled and chopped into 1 inch cubes
5 new potatoes chopped chopped into 1 inch cubes
4 cups of chicken stock
4 cups of water
Olive Oil
Salt and Pepper to taste.

In a large hot ovenproof skillet with a lid, or dutch oven, render the bacon fat over medium heat, until crispy. Remove the bacon, drain on paper towels and set aside. Season the chicken with salt and pepper. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set aside. Add the pearl onions to the pan, and saute for 2 to 3 minutes. Add the carrots, celery and mushrooms. Season with salt and pepper. Saute the vegetables until the vegetables start to turn translucent. Add the chicken back into the pan. Add the red wine, and ensure the the chicken is mostly covered. Add the aromatic herbs (rosemary, thyme, and bay leaves.) Bring liquid up to a simmer. Place the pot into the oven at 375 degrees and let the chicken braise for about an hour. Or until cooked through.

For the puree:
Boil the celeriac and potatoes together in chicken stock and water until they are tender when poked with a fork. Drain the water. Add olive oil, salt and pepper, and then puree with a hand held blender. While blending add olive oil until it reaches your desired consistency.

Serve the chicken and vegetables over top of the puree.

Serve with Niagara College Teaching Winery's 2007 Dean's List Pinot Noir.

Cheers, and Enjoy!