The grapes for this wine come from the Saunders Vineyard in Niagara. Fermentation took place in stainless steel tanks and ageing occurred in neutral oak barrels. This wine is certified organic and suitable for vegans and vegetarians.
Currently available as part of the Triomphe Gift Package that also includes two other Southbrook Triomphe wines, a bottle of Southbrook Preserve Chardonnay Vinegar, and a copy of the Ontario Table Cookbook that features 109 recipes using local ingredients.
Tasting Note:SOUTHBROOK TRIOMPHE CABERNET MERLOT 2014 - VQA Niagara Peninsula, Ontario, Canada (XD) - $22.95
Capped with a Stelvin closure, this relatively unique blend of 69% Cabernet Franc and 31% Merlot is an organic red wine with medium+ intensity aromas of raspberry, black cherry, licorice, and sweet tobacco. Some earthy and stewed fruit notes arrive later. Essentially dry aroma replays on the medium+ bodied palate with sandalwood and chocolate notes arriving mid-palate add complexity. Acids are fresh, while tannins are light and gritty. Finishes long and earthy. Enjoy over the next 3-4 years. This will go great with lamb and buffalo mozzarella pizza (recipe provided below). Score: 88 pts
Recipe: Lamb Meatballs, Red Wine Braised Shallots and Buffalo Mozzarella PizzaPizza Crust:
- Red Fife 60%
- 3 Star Canadian Flour 40% (This flour is comparable to the Tippo ‘00’)
- Salt 3%
- Bioflavia 3% (dry yeast if used instead will also be 3%)
- Cool water 63%
- 250 mL of Southbrook Wine
- Mix all of the ingredients except for the wine by hand for about 4 to 5 minutes or in a mixer on a lower speed for about two minutes. You do not want to over develop the gluten or each pizza will always shrink on you. After mixing the dough, drink the wine as your reward. You just made pizza dough from scratch!
- Let the dough stand overnight, preferably in the pre-weighed balls. The typical individual pizza is about 140 g. The easiest ratio is to work with 1000 g of flour and do the percentages back from that. You will get about 10 individual pizzas.
- Pull dough out 1 hour before rolling. If you don’t have a pizza oven, put your stove to 450°F and fill a small pot or pan with water and place on the bottom of the oven. Keep the dough nice and thin with a little corn meal on the bottom so it does not stick to the tray.
Pizza Sauce Pomodoro:
- 1 large 3.5 L can of quality whole tomatoes
- 5 mL of sea salt per litre of canned tomatoes
- 1/2 bunch of basil (optional)
- Pass the whole tomatoes through a food mill and bring to a slow simmer for about 2 hours.
- When finished throw in salt a few leaves of basil.
Red Wine Braised Shallots:
- 2 lbs shallots
- 250 mL Southbrook Triomph Cabernet Franc
- 250 mL dark chicken stock
- 3 tbsp sugar
- 1/2 tsp fennel
- 1/4 tsp chilli
- Pinch of salt and pepper
- Peel shallots and cover half way with red wine and dark chicken stock.
- Add a pinch of salt and pepper, some sugar, dried chili and fennel.
- Cover with tin foil and cook at 250°F for about two hours and remove the foil.
- Keep cooking until they take on a nice caramel colour.
- Make a lot at a time and just place them in the fridge.
- Take two of the shallots and slice for the pizza
- Add chopped thyme, rosemary and parsley with a splash of 10% cream to ground lamb.
- Roll meat balls at a size of about 40 g.
- Cook for approximately 25 minutes at 325°F.
To Assemble Pizza:
To build the pizza, roll out the dough to create a thin layer and place on a tray with corn meal sprinkled on it to avoid sticking. Ladle on a thin layer of pomodoro sauce, add three sliced meatballs, two shallots, and 60 g of torn buffalo mozzarella cheese, and then sprinkle charred garlic scapes.