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!