Wine and cheese anyone? When thinking of Ontario wine, one need look no further than our backyard! Georgian Bay’s wine region has been steadily developing since the early 2000’s and is making its name at wine competitions and with those who love great wine. Years of research and experimentation have yielded great results by using cold climate grape varietals and novel production techniques. At this time, even if health concerns have limited the range of experiences offered at these wineries, one can still enjoy their fine wines by ordering from the vineyard or ordering through your local LCBO. By doing so, you continue to support these wineries and invest in their ongoing success. Having visited these wineries many times in the past, we have always been greatly impressed by the knowledge, dedication and passion shown by all those involved in bringing these wonderful wines to our table. The Roost Winery & Vineyard This beautiful vineyard and winery is found at the crest of a rolling hill in the heart of the Blue Mountains. Michael and Jessica Maish, co-founders of The Roost Winery, have been producing wine since planting their vineyard in 2013. Following a philosophy of minimal intervention, pesticide avoidance and labour-intensive production their wines allow the grape varietals to speak for themselves. These award-winning wines are a delight to savour both on their own or to accompany appetizers or as part of a formal dining experience. In the past we have met with their kind, knowledgeable, engaging staff and, on occasion, been able to speak with Michael Maish, where his passion for wine making and the Blue Mountain area are unmistakable. Of Roost Winery’s broad range of wines we always have a few bottles of their Red Barn red, with its spicey oak finish, their refreshing and balanced 2019 Pinot Gris and the ever-popular 2019 Rose. Nothing is quite like Roost’s Silk Purse sparking red which is truly surprising with its dark chocolate, cherry and blackberry notes. This one is not to be missed! Please visit winery websites for latest information regarding curbside pick-up or delivery options. At the time of this entry, this winery offers free shipping on orders of twelve bottles or more. Curbside pickup available during winery hours. The Roost Winery & Vineyard, 415763 10th Line, RR1, The Blue Mountains, Ontario. N0H 1J0, (519) 599-6269 www.roostwinery.ca Coffin Ridge Vineyard & Winery Located on a historic and perhaps infamous ridge overlooking Georgian Bay, this winery was designed by Neil and Gwen Lamont, who recognized the potential this region had for grape production and winemaking. With some 25 acres under vine with cold-hardy and disease-resistant grape varieties, Coffin Ridge Boutique Winery utilizes sustainable viticulture techniques to produce a wide range of wines that are perfect to be enjoyed both on their own or paired with your favourite meal. A visit to our wine fridge offers a testament to our enjoyment of Coffin Ridge Wines. Back From the Dead Red is a well-structured red made from a blend of 5 grape varietals, Riesling Bone Dry is a wonderful light, dry, acid forward white, perfect paired with wild fowl or turkey and Resurrection Rose, which boasts flavours of rhubarb and strawberry. Weather permitting, or any time for that matter, a chilled glass of Sparkling Rose is no better way to herald eating al fresco or an evening shared by a warming fireplace. Please visit winery websites for latest information regarding curbside pick-up or delivery options. Coffin Ridge also offers a wine club option. Coffin Ridge Vineyard & Winery, 599448 2nd Concession North,, Annan, Ontario., 519-371-9565 www.coffinridge.ca Georgian Hills Vineyards This trail blazing winery is the brainchild of John Ardiel and Robert Ketchin who bring decades of experience in the food and beverage industry. Georgian Hills Winery has been producing superb wines for well over a decade, created both from grapes from their own vineyards located in the Georgian Bay’s rolling hills as well as grapes sourced from the Niagara Peninsula. Nottawasaga Bay’s moderating waters have created a microclimate ideal for growing hardy, cold weather varietals which this winery has mastered. With every visit, we have been impressed by this vineyards commitment to supporting local restaurants, musicians, craftsmen and community support initiatives. Everyone on the winery team help to make a wonderful experience. Some wines to enjoy on the weekend include L’Acadie Blanc which boasts red apple, tropical fruit and honeysuckle notes, Notty Bay Rose, which pairs well with salmon & trout or is brilliant chilled on its own and our favourite the 2017 Marechal Foch, which is a complex red wine with a hint of toasted oak and light acidity. Please visit winery websites for latest information regarding curbside pick-up or delivery options. At the time of this entry, this winery offers free shipping on orders of six bottles or more and online orders for curbside pickup. Georgian Hills Vineyards 496350 Grey Road 2, Blue Mountains, Ontario., N0H 1J0, (519)599-2255 www.georgianhillsvineyards.ca As we spend more time than ever at home and try to add interest to our daily routines, it’s been fun to put forth a little extra effort to make moments even more special. One of the things we have been doing, is preparing lovely cheese boards to share and pair with local wines. It’s enjoyable discovering and pairing these new products with amazing cheeses from our area. We first discovered a fine collection of delicious handcrafted Vasey sheep cheeses, produced by Saskia and Hans Sloeserwij, of Vasey, in Simcoe County, at our local farmer’s market. These artisan cheeses use traditional European processes and sheep’s milk sourced from several local farms. We have enjoyed them so much, that we continue to order them regularly from Farm2Door and have just learned that they may also be purchased directly at justsaycheese.ca. Their medium firm cheeses, made using the same process as Gouda, come in a range from Mild Plain, Roasted Garlic, Greek Herb, Jalapeno and Dill Garlic. Our family really enjoys the Cumin, Smoked, Swiss and Feta. Pairing foods with these cheeses is really exciting, as there are so many delicious combinations to be discovered. Almonds, walnuts, apricots, honey, quince paste, apples, cherries, pears, Serrano ham and sourdough bread make great additions to any tasting platter. When putting together a cheese board to accompany our local wines, we can always rely on local cheese shops to provide extensive and interesting seasonal choices, as well as cheeses from around the world, which makes it a culinary adventure. Dags & Willow Fine Cheese and Gourmet Shop also offers amazing products to accompany their cheeses, as well as fresh and frozen prepared foods, breads, giftware and gift boxes. Dags & Willow Fine Cheese and Gourmet Shop 25 Second Street, Collingwood, Ontario. 705-444-9100 Dagsandwillow.ca J’adore Fine Cheese and Chocolate This week, we were happy to buy Beemster Pumpkin Spice and Mimoulette cheese for an autumn cheese platter from the friendly staff at J’adore Fine Cheese and Chocolate. They also have many wonderful local products to accompany their considerable cheese collection and make great suggestions for pairings. We ordered online and then were able to quickly pick up our purchases as curbside pick-up is available. J’adore Fine Cheese and Chocolate, 123 Dunlop Street East,, Barrie, Ontario. 705-503-6633 J’adorefinecheese.com The Milk Maid has an amazing selection of domestic and imported cheeses and their knowledgeable staff are always happy to make great suggestions. The shop also has a wide selection of local and gourmet pantry products. Their online shop makes purchasing very convenient. The Milk Maid, 947, 2nd Ave. East, Owen Sound, Ontario N4K 2H5 519-372-1130 info@themilkmaidcheese.ca Blue Mountain Poached Pears Poached pears are a perfect ending to any autumn meal. This elegant, yet simple dessert, uses seasonal fruit, allows one to experiment with a multitude of flavours and fills your kitchen with wonderful aromas of the fall season. 3-4 cups red wine (Local suggestions: Georgian Hills Winery- 2017 Marechal Foch; Roost Winery-2019 Marquette; Coffin Ridge-2017 Back From the Dead Red) 1 cup water ½ cup Orillia Honey (We used Basswood Honey however you can use wildflower.) 1 large piece of orange peel 1 tablespoon fresh lemon juice 6 whole cloves 1 stick cinnamon 1 tablespoon fresh ginger 1 star anise ½ teaspoon allspice ½ teaspoon cardamom ¼ teaspoon freshly grated nutmeg 5-6 medium-sized local Bartlett or Bosc pears 1. Place the red wine, water, honey, orange peel, lemon juice, cloves, cinnamon, ginger, star anise, allspice, cardamom and nutmeg in a medium saucepan. 2. Peel the pears and gently remove the core on the bottom of the pear, using a melon baller. Be gentle so that the pear is left whole. 3. Place the pears in the wine bath. Bring the liquid to a boil and then turn down immediately to a simmer. 4. Simmer the pears for 30-45 minutes occasionally turning them so that they are equally infused in the wine and become a deep garnet colour. 5. We like to serve these pears with a side of whipping cream or mascarpone, sweetened with local honey or Williams or McCutcheon’s maple syrup. Crispy Herb and Parmesan Crackers
I often wondered why people would bother to make their own crackers until I tried making them myself. It turns out that they are very easy to make and very versatile. You can choose the size of the cracker, the type of flour you prefer and the herbs and spices for different cheeses and dips. This time I chose a gluten free version because they are sometimes hard to find, there are limited choices and they are very expensive. Ingredients 2 cups gluten free baking flour ¼ cup ground flax seed ¼ cup parmesan cheese 2 teaspoons of salt + optional salt for the top 1 teaspoon ground black pepper ½ teaspoon sugar 1 teaspoon onion powder 1 teaspoon garlic powder 4 tablespoons of olive oil + extra oil for brushing the surface of the dough ⅔ cup of water 2 teaspoons fresh basil 2 teaspoons fresh parsley 2 teaspoons fresh oregano Instructions 1. Use a wire whisk to combine the dry ingredients including the flour, flaxseed, parmesan, salt, pepper, sugar, onion powder, and garlic powder in a medium sized mixing bowl. 2. Combine the oil, water and fresh herbs. 3. Gradually pour the wet ingredients into the dry and stir until the dough comes together but is not too wet. 4. Cut the dough in half and form two flat discs. 5. Cover with plastic wrap and refrigerate for 1 hour. 6. Preheat the oven at 425 degrees. 7. Roll one disc out on a floured parchment paper until it is as thin as you can make it without having it tear or crack. 8. Use a pizza cutter to cut even rows and columns to form squares or rectangles of desired dimensions. ( A sharp knife will also work) Please note that the dough will not change size significantly when you bake it. 9. Carefully lift the dough with the parchment paper onto a cookie sheet. 10. Lightly brush the surface of the dough with olive oil and lightly sprinkle with sea salt. 11. Repeat with the second disc. 12. Place the crackers in a preheated oven and bake for 15-20 minutes. Crackers should be a golden brown. 13. Remove from the oven and let stand on the hot tray for 15-20 minutes. Hint: To achieve a crispier product, remove the baked crackers crackers from the parchment paper and put them back on the baking tray. Turn the oven off and return the crackers to the oven for an additional 15 to 20 minutes. See you next time!
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