White Choice - Frontera Sauvignon Blanc
Red Choice - Frontera Cabernet Sauvignon/Merlot
From Dawn Wreford, Select Wines and Spirits: Frontera is the best selling Chilean wine in the world, born in the fertile Central Valley. Chile is naturally protected by four natural frontiers ("frontera" in Spanish); to the north, the Atacama Desert; to the south, the ice fields of Antarctica; to the west the Pacific Ocean; and to the East, the Andes mountain range. These natural frontiers have allowed Chile to remain free of many vineyard pests that have invaded other wine regions of the World. As a result, the winemakers of Chile have been able to focus even greater attention to the grapes.
Frontera Sauvignon Blanc
This well-known variety is full of life thanks to the sunny and fertile lands at the foothills of the elegant Maule and sassy Curico valleys. These extensive valleys combine the intense heat of the day and the romanticism of the cool nights – an unequalled characteristic that assures fantastic fruity expressions.Pale yellow in colour this young and romantic wine is full of expressive fruit flavours. On the nose are aromas of the intense freshness of mature fruit as well as a slight touch of chili, particular to the Curico Valley region. The bouquet of Frontera Sauvignon Blanc is only the beginning of the story, this fresh wine is light and explosive, leaving one's palate refreshed and satisfied. Chicken Souvlaki Skewers, Leek and Goat Cheese Tarts, or Smoked Salmon and Cream Cheese on toast points would all be good accompaniments.
Frontera Cabernet Sauvignon/Merlot
The fruitful soils of the Rapel Valley and fresh indomitable spirit of the Maule Valley combine in this harmonious and generous Cabernet Sauvignon and Merlot blend. The deep and fertile soils, rich in water and natural nutrients, help to create this luxurious wine with intense violet tones.Once opened, the subtle hints of vanilla and toasted almonds are released from this fragrant wine. Frontera Cabernet Sauvignon is a balanced and fruity wine, rich yet medium in body. This wine is an ideal starting point to explore the fabulous wines of Concha y Toro, Chile. This wine will pair perfectly with almost anything! My recommends would be a Pork Tenderloin Medallion topped with a Prairie Cherry Salsa, Classic Italian Bruschetta topped with Shaved Parmesan or a Beef and Mushroon Kebab brushed with a zesty BBQ sauce.
Green Onion and Goat Cheese Tart
Adapted from Delia Smith Online
Delia calls this a wobbly tart – creamy and soft-centered. The onion and goat cheese a wonderful combination.
Ingredients
• 24 tart shells (in foil)
• 4 green onions, washed and chopped fine separating white part from green stems
• 1 tbsp butter
• 1 cup goat cheese, rindless or rind removed, cubed or crumbled
• 3 large eggs, beaten
• 1/2 cup cream (at least 18% milk fat recommended)
• 1 tsp lemon juice
• black pepper to taste
Preparation
Cook tart shells as per package directions, reducing baking time by 5 minutes. Clean and chop green onions, separating white from green stems. Combine cream and lemon juice, set aside. In a skillet, melt the butter, and then add the white part of the onions. Cook over medium-high heat until the onions are clear and start to brown. Allow onions to cool slightly before adding remaining ingredients. Stir to combine and divide between tart shells. Bake 15 to 20 minutes or until tarts are firm in the centre and golden brown. Serve warm.
Pulled Pork and Sour Cherry Salsa Tartine
Terri Kerbrat Original Recipe
A tartine is a French style appetizer or, more simply put, a fancy way of saying, “stuff on a toasted baguette”.
Ingredients
• 2 cups left over pork roast, pulled*
• 2 cups frozen sour cherries, thawed (can use dried cherries if you simmer for 15 minutes with 1/2 cup of water and eliminate the sugar from this recipe)
• 1 tablespoon sugar
• 1 green onion, chopped
• canned jalapeno peppers, chopped (for milder salsa use 2 or 3 peppers, for hotter, increase according to personal taste)
• 1 tbsp dried cilantro
• zest of 1 lime
• juice of 1 lime
• baguette, sliced in 1-inch pieces
Preparation
Pull pork and set aside. Combine next 7 ingredients. Toss with pulled pork and serve cold on toasted baguette rounds.
*if your pork leftovers are cold and you are having difficulty getting the right consistency for your pulled pork, reheat in the microwave for 2 minutes. Using either your fingers or 2 forks, separate the meat.
October 9th
Red Choice - Casillero del Diablo
White Choice - The Xplorador Sauvignon Blanc
From Dawn Wreford, Select Wines and Spirits: I love the wine selections, very nice choices. First, a little on the Casillero de Diablo Carmenere, Casillero del Diablo translates to "Cellar of the Devil". Legend has it
that when Concha Y Toro first started cellaring wines, people would sneak into the cellar and steal the finished bottles of wine. Don Melchor, owner of the winery, found the way to stop the theft. He would dress as the devil and hide in the cellar, scaring anyone who trespassed away. This has become the trademark of the Casillero del Diablo wines, and the winery offers tours where sometimes tourists will catch a glimpse of the devil on their tour. Carmenere is a grape that thrives in Chile. Around 1992, it was discovered that the grape variety was Carmenere and not Merlot, which it looks almost identical to. For many years past, it had been grown and havested as Merlot, which led to some tart and almost "green" tasting wines as the finished product. Once it was realized that it was Carmenere, the grape growers also realized that it required a longer growing season - roughly one month longer "hang time" on the vines than its close cousin Merlot. With this, the grapes reach their peak; very full, juicy and make delicious wines. Casillero del Diablo has worked for a long time to create a Carmenere that shows a wine developed all its mildness and finesse. Colorful, with soft and round tannins, together with attractive redcurrant and chocolate bouquets, it is ideal for matching with aged cheese, pasta with tomato sauce, grilled meats and many other dishes. For your appetizer to match the Carmenere, I have a few suggestions: Chorizo Sausage with Caramelized Onions served on Toasted Baguette Rounds or Mini Beef Skewers brushed with BBQ Sauce or Goat Cheese and Braised Mission Figs served on Toasted Baguette.
The Xplorador Sauvignon Blanc is a great wine, new to the province as of April this year. While it doesn't have as interesting a story as the Diablo, it can still hold its own. Sauvignon Blanc grapes have a distinctive flavour in the wine glass - vegetal (green beans and asparagus), citrus, gooseberry and even cat's pee (yes, that's right. It is a common descriptor for Sauvignon Blanc. There is actually a wine available in our market that is called Cat's Pee on a Gooseberry Bush"). This wine is crisp and citric, with flavour characteristics common to the varietal. Although it has good acidity, it is easy to drink by itself and to pair with food. The citrus and acidity would lend well to a shrimp dish, but I know there are a lot of people with allergies. Here are my recommends for an appy to complement: Lemon Marinated Chicken Skewers or Mini Quiche with Asparagus and Green Onion or Warm Spinach and Artichoke dip with Pita Crisps or Black Bean and Corn Salsa with Tortilla Chips.Artichoke Dip
By the Canadian Living Test Kitchen
Full of basil's peppy fresh colour and flavour, this spread is a snap to put together before you leave home. Serve with crackers or vegetable sticks.
Ingredients
• 1 jar (6 oz/170 mL) marinated artichoke hearts
• 4 oz light cream cheese, softened
• 2 tbsp light sour cream
• 1 tbsp vegetable oil
• 1/2 tsp dry mustard
• 1 pinch pepper
• 1/4 cup chopped fresh basil
Preparation
Drain artichoke hearts. In food processor, purée artichoke hearts, cheese, sour cream, oil, mustard and pepper until well combined. (Dip can be prepared to this point and refrigerated in airtight container for up to 24 hours.) Stir in basil, serve on toasted baguette rounds.
Chorizo Sausage and Carmelized Onions
Adapted from Rachael Ray
One simple recipe for sweet sautéed onions goes a long way.
Ingredients
• 1 ½ lb chorizo sausage
• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2-1/2 pounds onions. thinly sliced
• Salt and pepper
• 2 teaspoons sugar
Preparation
Bar-b-que (or broil sausage), let cool. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Thinly slice sausage and add to onions, serve on toasted baguette rounds.
NOTE: While our entertainment for the evening is setting up, concert ticket holders have an opportunity to learn about a red and a white wine selection and the food pairing recommended. The wines are available at Cameron's Pharmacy. The information about each wine is provided by Dawn Wreford of Select Wine and Spirits, voted Canada's Best National Wine Importer. The cost for the wine tasting portion of the evening is $6.00 with proceeds going toward the Lumsden and District Arts Council LHS Bursary.
