Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Sunday, October 15, 2017

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  • Sunday, October 15, 2017

Fleur du Cap Chardonnay 2016 (South Africa) - Wine Review



The recent parade of South African wines continues with this Chardonnay from the Western Cape.

Produced by Fleur du Cap, the grapes were sourced from vines planted in 1990 (Stellenbosch) and from 2000-2006 (Somerset West, Elgin and Robertson). Soils varied from Karoo limestone and granite in Stellenbosch, and shale soils in Elgin and Somerset West. Crops in 2016 were the smallest in half a decade, resulting in concentrated, ripe wines. I tasted the 2012 Fleur du Cap Chardonnay and am expecting a similar profile this time around as the vinification techniques used in this vintage are nearly identical to the 2012.

As part of the media package I received, this Chardonnay would pair well with Spanish-Style Brick Turkey (recipe below) that you can make during your holiday celebrations. This turkey recipe was crafted by Chef Nikko Janico and should complement the Fleur du Cap Chardonnay, which is widely available at LCBO outlets across Ontario.

Fleur du Cap Chardonnay Bergkelder Selection 2016 (87 pts)

Tasting Note:

FLEUR DU CAP CHARDONNAY BERGKELDER SELECTION 2016 - WO Western Cape, South Africa (#358960) (XD) - $13.10
Screw cap. Ripe buttery aromas with baked apple and subtle hints of coconut, sweet vanillan oak, and minerality. The palate is medium+ bodied with a creamy texture and juicy acids. Flavours consist of butter, lemon citrus, pineapple, butterscotch and a touch of honeyed sweetness. There's a nice touch of smoky minerality mid-palate. Finishes with lemon citrus and mineral notes, with good length. Best with just a slight chill. Score: 87 pts

Spanish-Style Brick Turkey Recipe:

Ingredients:
  • 1 12 lb. turkey, preferably fresh
  • 2 apples, cored and quartered
  • 3 jalapeños, halved
  • 2 yellow onions, quartered
  • 6 garlic cloves, crushed
  • Vegetable oil

Rub:
  • 1/4 cup butter, softened
  • 1 tsp paprika
  • 1-1/2 tsp fresh oregano
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tbsp kosher salt
  • 1 sprig fresh sage, roughly chopped

To Prepare:
In a small bowl combine all ingredients for the rub. Mix with a fork until well incorporated. Set aside. Start by placing the turkey with the breast resting on the cutting board. Using sharp kitchen scissors, cut along both sides of the backbone to remove it. Flip the turkey over and open the cavity so both legs are spread out with the breast facing up. Press down on the breastbone to flatten. Using your fingers, gently separate the skin from the breast muscle. Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well. Place turkey on a wire rack over top a baking sheet and chill uncovered in the fridge for 6–12 hours.

To Cook:
Remove turkey from the fridge and let stand at room temperature for at least 1 hour. Preheat oven to 450°F. Tuck wings under the breast. Lay apples, jalapeños, yellow onion and garlic on a parchment-lined baking tray and lather with vegetable oil. Place the turkey on top of the ingredients and season the skin with salt. Place in the oven and cook for 20 minutes or until skin starts to darken. Reduce heat to 320°F and cook for another 40 minutes or until the breast reaches an internal temperature of 165°F. When finished, remove from the oven and loosely tent with tin foil. Rest at room temperature for 1 hour before serving.


Tuesday, December 8, 2015

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  • Tuesday, December 8, 2015

Southbrook Triomphe Cabernet Merlot 2014 (Niagara) - Wine Review

red wine is the second in a series of wines from Southbrook Vineyards.

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 Pizza

Pizza Crust:
  • K2
  • 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
Technique:
  1. 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!
  2. 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.
  3. 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)
Technique:
  1. Pass the whole tomatoes through a food mill and bring to a slow simmer for about 2 hours.
  2. 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
Technique:
  1. Peel shallots and cover half way with red wine and dark chicken stock.
  2. Add a pinch of salt and pepper, some sugar, dried chili and fennel.
  3. Cover with tin foil and cook at 250°F for about two hours and remove the foil.
  4. Keep cooking until they take on a nice caramel colour.
  5. Make a lot at a time and just place them in the fridge.
  6. Take two of the shallots and slice for the pizza

Lamb Meatballs:
  1. Add chopped thyme, rosemary and parsley with a splash of 10% cream to ground lamb.
  2. Roll meat balls at a size of about 40 g.
  3. 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.


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