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.