Caramelized Apple and Chicken Ragout

For those who have had the chance to visit us for the Taste the Season passport program, this is the recipe for our delicious "Caramelized Apple and Chicken Ragout" garnished with an aged white cheddar. The suggested pairing for this dish is our 2007 Cabernet Franc.

We would like to thank the Benchmark Restaurant at Niagara College for preparing this fantastic dish. Enjoy!


Ingredients:

• 2 lbs boneless skinless chicken thighs
• 3 carrots medium diced
• 2 large onions medium diced
• 4 cloves of garlic minced
• 4 ribs of celery medium diced
• 1 leek cleaned and medium diced
• 1/2 tbsp ground cloves
• 1/2 tbsp ground allspice
• 1 bunch of chopped fresh thyme
• 1/2 bunch of chopped parsley
• 100 g butter
• 2 cups of flour
• 1.5 litres chicken stock
• 1.5 cups dry red wine
• 1 cup 35% cream
• 6 caramelized Mutsu apples

Method:

Apple Puree:

• Peel and core Mutsu apples, and cut into cubes.
• Heat a medium size pot and melt 1 tbsp of butter at medium heat.
• Add cubed apples.
• Cook apples until they show signs of caramelization and become tender.
• Puree apples with a hand blender.
• Set the apple puree aside.

Ragout:

• Clean chicken thighs of any excess bones and fat. Cut chicken into medium size dice of larger if you would like.
• Season chicken with salt and pepper. Lightly dust chicken with flour.
• Heat thick bottomed stewing pot to high heat with some canola oil.
• Add chicken in batches, cook until golden brown.
• Once chicken is all browned, add vegetables, butter, spices and garlic and sautee until vegetables have coloured a bit.
• Add the red wine at this point and reduce by half. Once wine is reduced, add your chicken stock and return all of your chicken back to the pot.
• Simmer stew until chicken is cooked. Skim any excess oil that rises to the surface during the simmering of the ragout.
• Add desired amount of Mutsu apple puree (enough for your own taste)
• Adjust seasoning with salt and pepper and more spices if you would like.
• You can adjust consistency if too thin with some cornstarch or slurry of flour and water. If too thick add a little more stock.
• Finish off with a touch of 35% cream to add a bit of richness and fresh chopped thyme and parsley.
• Season if necessary.
• Garnish with aged white cheddar.
• Enjoy with Niagara College's 2007 Cabernet Franc.

Autumn Food and Wine Pairing

On those chilly Autumn evenings, it is so comforting to enjoy a beautiful food and wine pairing to warm the soul. Autumn cooking is rich in various types of squash, slow cooked meats, and can include lovely baking spices such as cinnamon, nutmeg and cloves.

Try this lovely food and wine pairing for an easy week day dinner, or as a starter dish while entertaining on the weekend.

Cinnamon Scented Butternut Squash Soup

paired with Niagara College 2008 Pinot Noir

Ingredients:

2 tablespoons olive oil

1 butternut squash peeled, seeded and cut into 1 inch cubes

5 apples peeled, cored and cut into 1 inch cubes

1 tablespoon maple syrup

1 large white onion, diced

2 cloves of garlic, diced

1 teaspoon freshly grated ginger

1 table spoon butter

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 cups chicken broth

1 cup whole milk

Directions:

1. In a large pot heat olive oil over medium heat.

2. Add butternut squash, then apples, then onion. Saute, and cook until evidence of caramelization, about 8 minutes.

3. Turn the heat to low and add butter, garlic, ginger and maple syrup.

4. Simmer for another 10 minutes until the vegetables are nicely caramelized.

5. Add cinnamon, nutmeg and cloves and stir until you smell their fragrance. About 1 minute.

6. Add chicken broth and cook over medium heat and bring mixture to a light boil, then reduce the heat to low. Simmer for another 10 minutes. Ensure that the apples and squash are tender.

7. Allow liquid to cool for about 10 minutes.

8. Add mixture to a blender. Make sure to have a vent at the top of the blender by popping out the center of the lid. To avoid splatter while running the blender, cover the hole with a dish towel. Puree the mixture until smooth and until it has reached a nice consistency. About 2 minutes. You may have to do this in a couple of batches.

9. Return mixture to pot, and add whole milk until it has reached your desired consistency. Season with salt and pepper to taste.

10. Heat mixture through and serve.

11. Enjoy this soup with Niagara College's 2008 Pinot Noir

Bottling at Niagara College Teaching Winery

We welcomed in the bottling line this week at Niagara College Teaching Winery, and bottled our 2009 aromatic white wines and icewines.

The 2009 vintage started slow, however, the warm and dry weather in late August and through September made all the difference in the world. The white wines we bottled are highly aromatic with enticing acidity, and beautiful fruit-forward characteristics. VQA Ontario explains that the "dry, warm and sunny conditions prevailed for almost a month, which pushed ripening along, and harvest began just a few days later than normal."

The wines that were bottled include:

2009 Unoaked Chardonnay

2009 Riesling - Dry

2009 Riesling - Semi-Dry

2009 Gewurztraminer

2009 Sauvignon Blanc

2009 College White

2009 Dean's List Prodigy Icewine

2009 Dean's List Cabernet Franc Icewine

2009 Dean's List Savant Icewine

Our Unoaked Chardonnay, Riesling Semi-Dry, Gewurztraminer, Prodigy Icewine and Cabernet Franc Icewine are available for tasting and purchase at the Wine Visitor + Education Centre.

Teaching Winery - Top Five Wines for Summer

It is official--summer has finally arrived! Along with the sizzling hot weather, the summer season brings with it the opportunity to get together with family and friends for backyard barbecues, patio parties and the enjoyment of food and drink.

Here are my 'Top Five Wines for Summer' produced here at Niagara College Teaching Winery that are guaranteed to be a hit at any backyard bash this summer.

2007 Unoaked Chardonnay

A very light white wine with beautiful aromas of citrus and pear. Flavours of green apple and fresh lemon dance on the palate and concludes with crisp and refreshing finish.

Try this wine with grilled scallops, shrimp or crab.

2008 College White

A Chardonnay/Vidal blend offering aromas of peach and orange blossoms. This wine is nicely balanced, with mild acidity and offers flavours of tropical fruit on the palate.

Try this wine with grilled shrimp with pineapple salsa, mango salad or enjoy on its own on a sunny patio.

2008 Pinot Noir

This Pinot provides aromas of black cherry and earth, followed by flavours of cherry and vanilla bean. Light-medium bodied, with smooth tannins and a lingering finish.

Try this wine with cedar plank salmon, served with grilled portobello mushrooms.

2006 Merlot

With aromas of plum and black cherry, this Merlot offers firm yet ripe tannins and flavours of blackberry and currants. Nice finish.

Try this wine with a grilled pizza.

2007 Cabernet Franc
This rich Cabernet Franc has an expressive nose of blackberry jam and creme de cassis. It is medium-full bodied, with firm yet supple tannins. Flavours of black fruit, baking spice and black licorice coat the palate, with a pleasant balance between fruit, tannin and acidity. Lovely finish.

Try this wine with homemade hamburgers or grilled steak.

We hope that you enjoy the summer season with some fantastic food and wine!

Cheers everyone.

Award Winning Wine: 2007 Dean's List Meritage

We are proud to announce that our 2007 Dean's List Meritage won silver recently at the 2010 Ontario Wine Awards. This powerhouse Meritage also won Double Gold at the All Canadian Wine Championships in May.

This Meritage is a part of the unique Canadian Oak Project which was developed in an effort to define the distinct characteristics of Canadian Oak, and its use, including flavour profiles and terrior inherent in this unique barrel style.

This complex Meritage offers black currants, plum and cedar on the nose, with flavours of cassis, dark chocolate and blackberry. It is full bodied, with a strong tannic structure and concludes with a long and lingering finish.

The blend for this Meritage consists of 42% Merlot, 25% Cabernet Franc, 25% Cabernet Sauvignon, 5% Petit Verdot and 3% Malbec. The wine was aged in French, American and Canadian Oak barrels. Around 300 cases were made of this unique wine.

Try this wine with braised short ribs, new york strip steak or grilled veal chop.

Available for tasting and purchase at the Wine Visitor + Education Centre.

The Great Debate: Does Stemware Really Make a Difference?

For the summer season, we are featuring Mini Seminars every Saturday and Sunday from 11:00 a.m.- 12:00 p.m. These interactive seminars allow our guests to learn about varying topics ranging from stemware, to wine closures, to vineyard management.

This month we are delving into the great debate of stemware and asking the question..Does Stemware Really Make a Difference? This seminar will allow guests to conduct interactive and comparative tastings of four wines in four different types of stemware.

It has been found that the shape, size and make-up of glassware can make a dramatic difference in expressing the true aroma, taste and sensation of wine consumption. Specific types of glassware are designed to allow the wine to express the proper aroma, and land properly on the palate to reveal the true personality of the wine.

Wine is an extremely expressive beverage, and the key is to find balance between it's qualities such as fruit, acidity, tannin and alcohol. It has been suggested that a wine glass is more than a glass, it is a vessel that allows the consumer to receive full enjoyment from their wine.

For our seminar we are featuring an aromatic glass, a burgundy glass, a Bordeaux glass and a dessert wine glass.

Aromatic:

Aromatic Whites tend to be higher in acidity, therefore, the shape of the glass directs the wine to the front of the palate. This shape accentuates the fruit characteristics of the wine, and de-emphasizes the acidity. This should help create a nice balance. The aromatic glass is also designed to emphasize and showcase the beautiful aromas of the wine.

Burgundy:
Burgundy glasses are fantastic for lighter-fruitier reds with medium tannin and higher acidity. This glass directs the wine to the tip of the tongue which will accentuate the fruit, and de-empasize the acidity of the wine.


Bordeaux:
This type of glass is designed for heavier bodied red wines with lower acidity and higher tannin. The size of the glass allows the wine to essentially 'decant' within the glass as it has a larger surface area which allows oxygen to get to the wine. The shape of the glass directs the wine to the mid-palate which creates a nice balance of fruit, tannin, alcohol and acidity.

Dessert:

Using Icewine as an example (which is a sweet dessert wine), the glass is designed to direct the wine past the sweet receptors (which are at the tip of your tongue) and hit the mid-back palate. This creates a nice balance between fruit, alcohol and acidity.

We are holding these seminars for two more weekends on June 19/20 and 26/27. There is limited seating so we ask you make reservations by calling 1-905-641-2252 ext 4070.

July Mini Seminar:
Everyone needs closure right? Wine is no exception. Without the proper closure a wine can lose all of it's distinctive characteristics that make it stand out in the vast world of wine.

Join us as we conduct an interactive seminar as we investigate why cork is not always the perfect answer and what other options are available today for wine closures.

Seminar is complimentary for wine club members.

Limited Seating Available

R.S.V.P to winestore@niagaracollege.ca or to 905-642-2252/ext 4070

For more information visit our website @ nctwinery.ca

Until next time,

Cheers.

Wine and Herb Festival

This month Niagara College Teaching Winery is a part of Wine and Herb, a festival that celebrates fresh herbs paired with wines produced at the 22 wineries of Niagara-on-the-Lake. As you tour, each stop will feature a different herb-themed food pairing matched to a premium Niagara VQA wine selected to highlight the flavour and the aroma of the herb. For the festival our pairing is a French Sorrel Vichyssoise paired with an Unoaked Chardonnay, and we have received great feedback!

The origin of our featured dish, Vichyssoise, a chilled potato, leek and French Sorrel soup has been up for discussion for many years. Some culinary experts believe that it originated in Vichy, France (hence the name) while others believe that it was created in New York.

At Niagara College Teaching Winery we believe that it isn't important where this delectable soup was first created as we are happy to announce that we have found it's perfect match right here in Niagara-on-the-Lake...our 2007 Unoaked Chardonnay.

The crisp acidity, and fresh citrus flavours cut through the starch and the cream of the soup accentuating the French Sorrel. The match is fantastic! If you can't make it to the Wine and Herb festival try out this fantastic pairing at home with the following recipe.

French Sorrel Vichyssoise

Ingredients:

60 g- Salted Butter

250 g-Large Cooking Onion (diced)

1-Leek (washed and sliced)

1 L- Chicken Stock or Vegetable Stock

600 g-Potatoes (peeled and cut into cubes)

1/8 cup- Fresh Parsley

60 ml- 35% cream

1/2 bunch-French Sorrel

Salt and Pepper to taste

Utensils:

16 cm-Cheesecloth

Method:

1. Melt butter in a thick-bottomed pot.

2. Add the onions, leeks and cook for a few minutes (without colouring)

3. Add the hot stock and potatoes.

4. Put French Sorrel and Parsley in the center of the cheesecloth and tie closed with a string, created an herb pouch.

5. Add herb pouch to pot.

6. Simmer for about 30 minutes.

7. Remove herb pouch from pot.

8. Correct the consistency and seasoning, as required.

9. Refrigerate until chilled.

10. Season to taste.

11. Enjoy with Niagara College Teaching Winery 2007 Unoaked Chardonnay

*Note* Fresh Herbs or Croutons may be used for garnish.

For information about the Wine and Herb festival visit http://www.wineriesofniagaraonthelake.com/. Passports are available for purchase at participating wineries.

Cheers!

Wine of the Month: 2008 Sauvignon Blanc

For the month of April, we are featuring our 2008 Sauvignon Blanc. This refreshing wine is great for spring time sipping, and pairs very well with various spring dishes! In the World Atlas of Wine Hugh Johnson described Sauvignon Blanc as " piercingly aromatic, extremely refreshing and, best drunk relatively young." Sauvingon Blanc derives from regions in France, and the variety is now grown in various wine regions all over the world, including Ontario.

Our 2008 Sauvignon Blanc is highly aromatic providing aromas of citrus, fresh cut grass, and passion fruit. This wine is nicely balanced, with refreshing acidity and offers flavours of citrus fruits and green fig on the palate.

Fresh Niagara Produce, will be available very soon and our Sauvignon Blanc pairs very well with spring dishes! Try our Sauvignon Blanc with the following recipe, it is such a fresh and delicious pairing!

Vivian's Roasted Asparagus, Goat Cheese Lasagna

Ingredients:

-3tbsp butter
-3 tbsp flour
-2 c. milk
-1/2 c. whipping cream
-1 lb Ontario goat cheese
-2tsp grated lemon zest
-1/4 c. chives (chopped)
- salt and pepper
-2 1/2 lbs trimmed Ontario asparagus
-2tbsp Olive Oil
-1 c grated Parmesan
-16 fresh lasagna noodles

Directions:
1. In a pot, on medium heat combine butter, flour and cook for 1 minute. Add milk and cream and whisk to a boil. Simmer for 5 minutes. Stir in goat cheese, lemon zest and chives. Season with salt and pepper. Set aside.

2. Preheat oven to 450 degrees F. Toss asparagus with oil, salt and pepper. Place on cookie sheet and roast for 8 minutes. Cool slightly and cut into 2 inch pieces. Reduce heat in oven to 350 degrees F.

3. Divide asparagus into 3 portions. Divide sauce and Parmesan into four portions. Butter a 8 x 12" pan. Layer in this order until all ingredients are used:
-Noodles
-Sauce
-Asparagus
-Parmesan

4. Bake for 30 minutes until bubbling through.

5. Enjoy with Niagara College Teaching Winery 2008 Sauvingnon Blanc.

Our 2008 Sauvignon Blanc is available for tasting and purchase at the Wine Visitor + Education Centre. Enjoy!! Cheers.

Spring at Niagara College Teaching Winery

Spring is a season related to new growth and new beginnings. For a lot of us, spring also means doing work outdoors and replenishing our gardens. It was once said that "In spring, at the end of the day, you should smell like dirt!"---Margaret Atwood. This sentiment is definitely true, and the students at Niagara College Teaching Winery would agree. Especially after spending an afternoon pruning and tieing in the on-campus vineyard.

During the past few weeks, students here at Niagara College Teaching Winery have been busy pruning in the vineyard and preparing the vines for the new growing season to come. Pruning the grapevines is essential to maintain the vines' size, shape, and is important for the ultimate productivity of the vine. When the students head out to prune the vines they will cut portions of last season's growth, and only leave certain canes which will provide the growth for the new season.

Jolanta Budziak, a first year student in the Wine and Viticulture Technician course offered some reflections about her first pruning experience. "Running at $100.00 a shot you can get a pretty good hair cut. But to prune a vine is a priceless experience, especially when your viticulture grades and the life of the college vineyard depends on it! Not only do you want to achieve a 'perfect look' but also a perfect balance-one vine at a time. With all cutting, sharp sheers are mandatory to keep the cuts clean and efficient. Making decisions on behalf of the vine, with your feet sinking into the snow-imagine what the vine wants, imagine what the vine needs. Gain confidence in taking risky moves. Count your progress, talk to yourself, talk to the vine, argue with birds, adore the sunset and above all, mind your fingers!"

At the Wine Visitor + Education Centre we have recently released our 2008 Barrel Fermented Chardonnay just in time for spring. This Chardonnay provides tantalizing aromas of caramel, vanilla bean and peach pie. This full-bodied wine has a silky mouth texture, offering characteristics of butterscotch and baked apples on the palate, leading to a long and lingering finish.

Appellation: St. Davids Bench

Vineyard: Donald Ziraldo

Harvest Date: Monday October 13, 2008

Harvest Conditions: Cloudy, dry, warm

Case production: 320

Alcohol/Volume: 13.5%

Sweetness Code: Extra Dry-0

Residual Sugar: 3 g/L

Total Acidity: 6 g/L

Malolactic Fermentation: Yes

Oak: Malolactic Fermentation with sur lie batonage barrel maturation for 11 months in French and American Oak.

Cellaring: Drink now-2016

Food recommendations: Perfect for your traditional Easter dinner including turkey or honeyed ham. Also great for non-traditional Easter meals including buttered lobster, grilled salmon and rich risotto dishes.

We hope you enjoy the spring of 2010, and feel free to visit us at the Wine Visitor + Education Centre to try some of our wines, and visit our facility.

Cheers!

Wine Guide in Hand and Ready to Go: Wine Touring in Ontario

The Wine Visitor + Education Centre is a unique facility housing Niagara College Teaching Winery, Wine Store and Visitor Centre. As a gateway for the Niagara Wine Region, the Wine Visitor + Education Centre celebrates the Ontario Grape and Wine industry through informative displays, tours, and an information centre to assist visitors in their exploration of wines and wine country.

Ontario wine country has so much to offer it's visitors, from the local charm, to the scenic beauty, flavourful foods, and locally produced wines. The possibilities for your adventure in wine country are endless, and every trip you take will be just as exciting as the last. Along the way you will meet winery personnel who are passionate and excited about their wines and their winery. One of my favourite parts of wine touring (besides the fantastic wine) is listening to the stories about each unique winery.
Here at the Wine Visitor + Education Centre we recognize how special the Ontario Wine Route really is, and we would like our visitors to make the most of their time in wine country. It is important to us that our visitors learn to celebrate, as well as appreciate the Ontario Wine Industry as much as we do. To do this, we feel its necessary to provide our visitors with the proper tools and information to navigate their way through wine country, and have an unforgettable experience.

With the tourism season quickly approaching, visitors will soon be making their way to various wine regions located throughout Ontario. These regions include the Niagara Peninsula, Lake Erie North Shore, Pelee Island, and Prince Edward County. With this is mind, we would like to provide you with some helpful tips to think about before you head out on a wine tour.

Plan your Route:

The Wine Council of Ontario produces Ontario Wine Guides/Wine Maps to help you navigate your way through wine country. Plan ahead of time, and decide which wineries you want to visit during your tour. The Wine Guide provides information about each winery, their hours of operation and tour times. If you are looking for a particular wine during your tour, research wineries and find out which varieties they are known for.

Designated Driver:

Before you head out on your wine tour, make sure that you have a designated driver. After a few wineries, the samples can add up to a lot of wine. If your whole groups wants to partake in tastings for your wine tour, look into hiring a driver or a tour bus. There are plenty of companies that will take you around wine country to various wineries. It is a safe and enjoyable way to taste your way through wine country.

Ask Questions:
No question is a silly question. If you have any questions about the wine you are tasting, or the winemaking process, ask. Winery staff are trained to educate guests, and provide you with an informative, and educational experience. If you want to know how wine is made, or what it takes to make grapes grow, just ask.

Sight, Smell, Taste:

When you are out wine touring, take some time to appreciate the wines you encounter. Use all of your senses including your sight, smell and taste. Use your eyes to look at the colour and clarity of the wine. Smell the wine and appreciate it's aroma. Lastly, taste the wine. Take a portion of your sample and swirl it around your mouth to cleanse the palate. It has been said to never judge a wine by the first sip. Take another couple of sips after your palate has been cleansed, and then you will be able to tell if you enjoy the taste of the wine.

Spitting is Okay:

You do not have to consume your entire sample. All wineries will provide spitoons which they generally will keep on their tasting bar. In the world of wine, spitting is the norm and entirely acceptable.

Dumping Wine:

You will generally receive a 1 oz. sample of wine. It is not necessary to finish your entire sample. Again, the spitoons are the place to dump any extra wine you do not want to consume.

Eat Along the Way:

It is always a great idea to have some food during your wine tour. Having some food will not only help to metabolize the wine you are consuming, but also will allow you to experience the local cunlinary scene. After you have visited a couple of wineries, take a break and then continue. While visiting wineries ask the staff if they have any suggestions for good places to eat in the area. Some wineries have restaurants on site as well.

Sensory Blockers:

Wine tasting is a sensory experience. Try not to chew any gum, or consume any strong liquids (such as coffee, tea, or soda) while you are out wine touring. These strong flavours will affect the wine you are tasting. Also, try not to wear perfumes, or any strong scents while you are wine touring. Strong scents will influence the aroma of the wine.

Take a Tour:

Various wineries offer public tours which allow you experience "behind the scenes" action at the winery. It is a great way to learn about the wine region you are visiting, the winery, as well as the winemaking process. Wineries will generally have their tour times on their website, or you can find them in the Ontario Wine Guide. Call the wineries to see if you can book ahead of time, or simply join the tour when you arrive on the day.

Purchase:

Most of the wines you taste will only be available to purchase at the winery. If you find a wine that you enjoy and are interested in purchasing, buy it. If you are an Ontario resident, some wineries have wine clubs which allow you to receive shipments of wine each month. Ask questions, and see what wines are sold solely at the winery.

Take it all in:

Take advantage of the peaceful vineyards, and the scenic beauty. Sit in a vineyard, amongst the grape vines, and take it all in. Their is nothing quite like a beautiful summer night, looking out towards the vineyards and enjoying the locally produced wine, and locally grown food.

Above all, have fun and enjoy your time in Ontario Wine Country. Cheers!

Canadian Oak Project

The Cuvee awards are known as the "Oscars" of the Ontario Wine Industry. On February 19, 2010 the awards were revealed to deserving wineries from all over Ontario. Niagara College Teaching Winery was honored to receive Gold in the category for "Limited Edition Red" for our 2007 Dean's List Pinot Noir (Canadian Oak Project.)

The goal of the Canadian Oak Project is to"define the distinct characteristics of Canadian Oak, and its use, including flavour profiles and terrior inherent in this unique barrel style." We have recently released two wines that are a part of the Canadian Oak Project including the award winning 2007 Dean's List Pinot Noir, as well as our 2007 Dean's List Meritage.

2007 Dean's List Pinot Noir Canadian Oak Project:

This complex wine is deep ruby in colour with a nose of strawberries and black cherry. Mocha and vanilla bean dominate the palate, offering a pleasant mouthfeel, and concluding with a smooth lingering finish.

2007 Dean's List Meritage Canadian Oak Project:

This Meritage is deep ruby in colour offering aromas of cedar and black currants. With a strong tannic structure and full mouthfeel, the palate consists of black and red fruit characteristics. The blend for this Meritage consists of 42% Merlot, 25% Cabernet Franc, 25% Cabernet Sauvignon, 5% Petit Verdot, and 3% Malbec.

About Canadian Oak :

Since the Ontario Wine industry is quite young, the usage of Canadian Oak for aging wine is a new undertaking. The first commercial usage of Canadian Oak was in 2002 and since then, various Ontario Wineries have experimented with Canadian Oak. It has been found that Canadian Oak is distinctly different from, yet an intermediate between French and American Oak barrels.

This is a truly exciting advance in the Canadian wine industry offering a true representation of Canadian terrior, offering both locally grown grapes, as well as wine that has been aged in Oak deriving from the same Canadian soils.

Recipe:

For this blog I have chosen a fantastic recipe that pairs extremely well with our 2007 Dean's List Pinot Noir Canadian Oak Project.

Seared Duck Breast with a Blueberry/Blackberry Gastrique

Serves 4

Blueberry/Blackberry Gastrique

3 cups Blackberries

2 cups Blueberries

2 cups Sugar

1 cup Rice wine vinegar

In a small sauce pan, combine the berries, sugar and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for about 25-30 minutes or until the mixture becomes thick and syrupy.

Seared Duck Breast

4 Duck Breasts

Preheat the oven to 400 degrees faranheit.

Score the fat on the duck breasts diagonallyin a criss-cross pattern. Then season with salt and pepper. Panfry breasts fat side down to render the fat for 2-3 minutes, and continue to roast in the oven until the meat is medium rare.

Spoon the gastrique over the duck breast and enjoy with the 2007 Dean's List Pinot Noir Canadian Oak Project.

For more information regarding the deserving winners from the Cuvee awards, visit http://www.cuvee.ca/event.html

Cheers.

Icewine Harvest 2009

The 'Big Wait' is finally over! Another successful Icewine harvest has come and gone, with great expectations for the final product. The harvest took place on Friday January 29th starting at 7 am, and lasted about three hours, in order to get all of the grapes off the vine.

Wine and Viticulture student, Gerry Davies provided his own insights regarding the harvest quoting "It was 7 a.m, dark and snowing, with a wind chill of -19C. Being out in the vineyard with my classmates (although one would be hard pressed to identify them with all of the gear they wore) all working together, laughing and joking, was good fun. With three classes of students out there, we had the entire vineyard harvested in under three hours, with the fruit of our labours ready to be pressed into Icewine. Although it was cold, the experience of harvesting Icewine grapes was well worth it, and of course Dr. Tom's coffee and donuts helped a lot!"

Head winemaker Terence Van Rooyen noted that although the conditions were rather challenging to start, about half way through the harvest the snow squalls cleared, the sun came out and the temperature went up to about -10 C. The varietals that were harvested include: Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Pinot Noir, Malbec, Petit Verdot, Chardonnay and Riesling.

Overall, it was a great harvest and provided a fantastic experience for the students of Niagara College Teaching Winery.

Staying in the theme of Icewine, here is a fantastic recipe to be paired with our 2008 Dean's List Cabernet Franc Icewine. Recipe is courtesy Chef Alan Kerr. This pairing allows you to experience the taste sensation of sweet wine meeting a savoury meal. It is definitely a pairing that is outside of the box, and demonstrates that Icewine doesn't always have to be served with dessert.

Duck Breast and Creole Apricot Mustard Sauce
240 ml Apricots
180 ml dry white wine
30 g minced shallots
20 g crushed peppercorns
15 ml cracked black pepper
60 g Dijon Mustard
240 ml Mayonnaise
45 g honey
2 g salt to taste
2 duck breast fronts
Baguette

For the Sauce:

Cover apricots overnight in the white wine. In a saute pan, sweat the shallots and peppercorns in the oil, do not brown. Add the wine and reduce until the wine is almost evaporated. Cool. Add remaining and mix well. Refrigerate.

Method:

Preheat oven to 400 degrees F.

Score the far on the duck breasts diagonally in a criss-cross pattern. Season with salt and pepper. Pan fry breasts fat side down to render fat for 2 to 3 minutes. Roast in the oven until medium rare. Cool.

Plate sliced Duck on a cut baguette and drizzle with mustard sauce.

Enjoy!

The Wonders of Liquid Gold: A Lesson in Icewine

It is that time of year again! The weather conditions are finally perfect for harvesting Icewine grapes here in the Niagara Peninsula.

One might assume that Icewine is an innovation that was founded here in Canada. Canada is well known for it's ice and snow, right? Although Canadian wineries are becoming more and more recognized for the production of Icewine on a global scale, the founding fathers of Icewine are actually those from the cool climate viticulture regions of Europe, Germany and Austria. Icewine was initially founded in the late 1700's in Germany.

The tradition of producing Icewine made its way to Ontario in the early 1980's and to this day is one of Ontario's most precious gifts of winter.

Icewine is made from grapes that have been left to naturally freeze on the vine. These grapes are generally left on the vine until December or January.

Due to the winter weather conditions, the grapes left on the vine become dehydrated, thus concentrating the sugars within the grape. Under VQA regulation it must be at least -8 to -10 degrees Celsius to initiate your Icewine harvest. Some wineries use mechanical means of harvesting the grapes, and some harvest by hand. Here at the Teaching Winery, the students will harvest the Icewine grapes by hand as a part of their learning experiences. Harvest could take place in the day, but generally will occur at night when the temperature is at its coldest, and there is no risk of the grapes thawing out.

At the point of harvest, the water within the grapes is frozen solid, which allows it to seperate from the sugars and acids in the grape. There is little, to no water (from the grape) that is used for Icewine. When the grapes are harvested, they are immediately pressed.

Since the water is frozen solid, all that is pressed out of the grapes is the sweet concentrated nectar (sugars, acids). Very little juice comes out of each grape. The yield for Icewine is only about 5%-10% compared to grapes used for table wine. Therefore if a section of vineyard yielded 100 litres for table wine, the same section of vineyard would yield only 10 litres if made into Icewine.

Icewine is a sweeter style wine with very concentrated aromas and flavours. Icewine can be made from a variety of different grape varietals. Here at the Teaching Winery we currently have our 2008 Cabernet Franc Icewine on the shelf. It has beautiful aromas of honey and strawberry jam, and follows with a very similar palate. This wine pairs very well with a piece of dark chocolate!

Stay tuned for our "Icewine Harvest" Blog to come shortly! Once the students return from winter vacation, and it gets cold enough, we will begin the Icewine harvest!

Cheers

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!

Grand Opening of the Wine Visitor + Education Centre

Niagara College Teaching winery would like to proudly announce the grand opening of our Wine Visitor+ Education Centre. The WVEC houses the college's teaching winery, wine retail store and visitor centre.

The grand opening was held on November 5, 2009 and we were honoured that day with a visit from his royal highness the Prince of Wales. Prince Charles toured the facility, sampled the wine, and met with various students and faculty. It was a truly an exciting day for the Teaching Winery, as well as Niagara College.

The royal visit, as well as the grand opening of the wine centre garnered attention from all over the nation, and brought the teaching winery into the spotlight.

All are welcome to visit the facility and sample our VQA wines. We are open year round, 7 days a week.

Stay tuned for updates from the Teaching Winery and Wine Visitor+Education Centre.

Cheers!

You don't have to be a snob to learn about WINE

Welcome to the very first Blog for Niagara College Teaching Winery!!! This blog is meant for students, customers, people who want to learn about wine, wine club members, hell anyone!!!!

Some of the things we want to do with this blog are as follows:

We plan on putting our winemaker Terence on the spot during harvest with harvest reports
Sandra will keep you uptodate with special events
Marilla will be sending out wine tips and hints to enjoy your wines even more.

What will I do? I will come on once in a while to see what is going on.