Wine Reviews

Cabutto Barolo Riserva del Fondatore ‘Vigna Sarmassa’ DOCG Hot
Category: Red Tasting Notes
Editor rating
 
 5.0
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Morandé Pionera Rosé Hot
Category: Rosé Tasting Notes
Editor rating
 
 3.0
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COS Syre IGT Hot
Category: Red Tasting Notes
Editor rating
 
 4.0
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 0.0 (0)

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Radish Dip
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Red and white radishes are a pretty and peppery addition to a salad, and they turn this dip a lovely pink colour.

Tropical Spiced Apple Clafoutis Print

Written by Rosemary Mantini | 27 January 2012

The Stone Road Grille is an icon in Niagara-on-the-Lake, Ontario. In its eight years of operation, the restaurant has become a favourite of locals and tourists alike. Located practically in the heart of Old Town Niagara-on-the-Lake, the Stone Road Grille is within easy walking distance of many of the major area attractions. The restaurant's Chef Ryan Crawford, who provided this tasty recipe, has taken the concept of local cuisine to heart. Chef Crawford's connections to local farmers means that ingredients are as local as possible. The restaurant also features a 100% Ontario wine list.

Clafoutis is a kind of eggy pancake popular throughout France. Though not exactly a light (in calories) dessert, this sweet treat makes a wonderful indulgence. Once considered rustic, it's been elevated over the years to an elegant, special-occasion dish. But, I recommend you enjoy it anytime you feel like it!

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House Made Icewine Marshamallows Print

Written by Rosemary Mantini | 25 January 2012

Have you ever tried roasting homemade marshmallows? They don't seem to catch fire in the same way that the mass manufactured variety do. Instead, I find that they take a long time to achieve that burnished look. In that time, they're caramelizing all the way through. Absolutely delicious. Anyway, here's something different courtesy of Chef Jason Parsons, Executive Chef at Peller Estates Winery Restaurant. These homemade marshmallows incorporating icewine will leave your adult friends clamouring for more.

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Blue Cheese Biscuits Print

Written by Rosemary Mantini | 24 January 2012

Mountain Road Wine Company in Beamsville, Ontario has been planting acres of Chardonnay, Gamay Noir and Vidal grapes since owner, Steve Kocsis, and his parents (original owners), Andy and Klara, began farming in this area of the Niagara region. The grapes, long sought after by neighbouring winemakers, inspired the Kocsis family to finally embark on that difficult journey of becoming winemakers, themselves. Their first icewine vintage, a 1999 Vidal Icewine, won a gold medal at the Cellars of the World International Competition in Ottawa in 2000. That may have been the first award for this fledgling winery, but it certainly wasn't the last. Every year has seen some accumulation of accolades bestowed upon Steve, who studied under the tutelage of Deborah Paskus.

One of the classic food-icewine pairings is blue cheese. The intensity and saltiness of the cheese is somewhat mellowed by the sweetness of the wine. Mountain Road has provided this recipe for Blue Cheese Biscuits to demonstrate how perfectly suited icewine is to a savoury dish.
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Caramelized Winter Fruit Custard Print

Written by Rosemary Mantini | 20 January 2012

I had the pleasure of meeting Chef Jason Parsons, Executive Chef at Peller Estates Winery Restaurant, recently at a tasting of Ontario icewine. (I've written an article appearing in Tidings Magazine's April issue with more in-depth coverage of the icewine industry and lots of tasting notes and recipes, too!) He is very excited about all the ways in which icewine can be used in cuisine to enhance recipes or in ingredient substitutions. See more tips here. This recipe was developed by Chef Parsons and is a comforting treat for a cold winter day.

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Creamy White Chocolate Mousse Print

Written by Rosemary Mantini | 18 January 2012

Recipe courtesy of Strewn Winery, Niagara-on-the-Lake, Ontario. The notes on this recipe are as follows:

Here's a change from dark chocolate -- a soft, creamy white chocolate mousse that melts in your mouth. Decorate with dark chocolate cut-outs or serve with fresh berries when in season. Melt the chocolate in a bowl over simmering water, making sure the bowl is not touching the water.

This recipe won't exactly make it into anyone's dieter's hall of fame, but your taste buds (and maybe even your soul) will thank you for it!
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