Just had a really good question come in about what’s your favourite value wine pick.
Of course value is a matter of opinion but for the purpose of this post I’m going to look at something we’ve tried recently that is the under $10 price range.
I stopped by the Wines of Spain booth during the Ottawa Wine and Food Show and sampled a number of really interesting wines. I was pleasantly surprised by a red wine from the region of Yecla in Spain. The fact that it’s whopping $8.90 is quite amazing. I think it delivers twice the value. The grape is monastrell (or mourvèdre) and it’s typically a blending grape so I haven’t seen many single varietal versions. We picked up a few bottles to have around and it’s a guilt-free go to red for everything from burgers and pizza to braised and bbq meat. Leave us a comment if you pick it up to let us know what you think. BODEGAS CASTANO LA CASONA MONASTRELL LCBO 143743 | 750 mL bottle Price: $ 8.90
As Canadians, I think we all feel the same way when it comes to our fleeting summers - take advantage of the nice weather while we can! So in my family, that means outdoor cooking whenever possible. At Groovy Headquarters, we love our barbeque for grilling, smoking, slow-cooking, and we cook anything we can on it, from fresh produce to seafood to meat. The question is though, what are the best wines for barbeque? I know the answer!
There are a few important things to consider.
First, I’ve said this before and I’ll say it again - seasonings, sauces, and cooking method are more important than the protein itself. Because cooking on the bbq adds its own smoky flavour to food, I find that most seasonings and sauces used are bolder and spicier to stand up to the cooking method so that’s really important to consider when choosing your wines. Delicate, light-bodied wines are generally not what you’re looking for. But at the same time, bbq usually also means that it’s hot outside, so you want something refreshing to the palate as well. In most cases, the answer is juicy, fruity wines that are medium to full in body, whether they’re white, red, or rosé.
In the white category - and for these I’m thinking grilled or smoked seafood and fish - some of my go-to choices are Viognier, Grüner Veltliner from Austria, Sauvignon Blanc/Semillon blends, and Spanish Albariño. When it comes to reds, I adore Grenache (and Grenache-based blends), Spanish reds, California Zinfandel, and fruit-forward New World style Pinot Noir. Notice a trend? These are all wines that are medium to full in body, are fruit-forward, have some soft but well-balanced acidity, and for the reds, have medium to low tannins, meaning that they are smooth in the mouth. All these characteristics are important for pairing foods with lots of spice, and with sauces that are sweet, tangy, and/or spicy. These fruity, juicy wines are also a great contrast to the smoky, charred flavour of bbq food.
Of course, I’d be amiss if I neglected to sing the virtues of rosé when it comes to bbq. If you read our newsletter on a regular basis or have attended our tastings, you already know that we try to convert all you non-rosé-drinkers any chance we get, and summer is the perfect time to try once again. If you think that all rosés are made in the same style as White Zinfandel, think again! Most pink wines on the market are dry, crisp, refreshing, and filled with berry fruit flavour - the absolute perfect wine pairing for grilled or smoked food. Like red wine in white wine’s clothing, rosé offers the aromas and flavours of a red wine, in a lighter, more refreshing format that is served chilled to make it even more friendly for al fresco dining. Trust me, if you haven’t tried a rosé yet with your summertime cooking, please do, your taste buds will thank you!
One more piece of advice for you - tasting is better than reading! Join us on July 14th at the Urban Element for a tasting of 8 different bbq-friendly wines, along with some appropriate fare to match. Wine has gone casual for the summer season at the Urban Element, and that means that this tasting will be hosted in a relaxed, cocktail-style format, with food stations set up for grazing, and an Urban Element chef out at the bbq with tips for grilling. Special summertime pricing is also in effect … we hope to see you there!
As a summer of outdoor entertaining, lounging in the backyard, and fresh, seasonal produce looms ahead, I just can’t help it - my mental image of this season features a frosty-cold bottle of rosé resting in an ice bucket, ready to be enjoyed. For those of you who know me, you already know that I’m a die-hard rosé-lover and I try to convert anyone who isn’t. To me, rosé is simply the quintessential summertime wine. It has the berry-ripeness of red wine with the cool, refreshing lightness of a white wine, and for some reason, rows of rosy-hued bottles in my wine fridge just screams “summertime” to me and puts a big ol’ smile on my face.
Next week at The Urban Element, we are celebrating rosé with a special wine-paired dinner that features a variety of rosés from various regions around Ontario. It’s going to be a fabulous summertime feast, featuring dishes to inspire your cooking in the coming months and wines that will quench your thirst and intrigue your palate. Read on for complete event information including menu and wine pairings.
Think Pink! Rosé Dinner Featuring Chef Candice Butler and Groovy Grapes Sommelier Ilike Csaba
Date: Wednesday June 10, 2009
Time: 6:00 p.m.
Location: The Urban Element, 424 Parkdale Avenue
Cost: $125pp Reservations: call the Urban Element at 613-722-0885 or email bookings@theurbanelement.ca
It’s time to think pink and appreciate Spring & Summer with a toast to rosé! Join Groovy Grapes sommelier Ilike Csaba to sample and learn about the various styles of rosé and the regions in Ontario that specialize in this popular warm-weather wine. We’ll take you on a gastronomical journey as we explore the incredible food-friendliness of pink wines! This 5-course meal has been created specifically by the Urban Element’s Chef Candice Butler to compliment an impressive selection of VQA rosé wines; bubbly, light, full and sweet. If you’re not already a fully converted rosé-lover, you will be by the end of this experience!
Welcome
Henry of Pelham Cuvée Catharine Rosé Brut (VQA Niagara Peninsula)
Chilled Gazpacho with a Cilantro-Lime Yoghurt
Domaine Perrault Rosé (Navan, Ontario)
Beet Tomato Salad with Feta Cheese, Toasted Walnuts and a Balsamic Vinaigrette
Huff Estates South Bay Rosé (VQA Prince Edward County)
Leg of Lamb atop a Spring Herb Risotto
Southbrook Biodynamic Cabernet Rosé (VQA Niagara Peninsula)
Wild Sockeye Salmon, Warm French Potato Salad, Cucumber Slaw with a Beet & Dill Vinaigrette
Megalomaniac Pink Slip Pinot Noir Rosé 2006 (VQA Niagara Peninsula)
Rhubarb Crumble with a Candied Ginger Ice-Cream and a Caramelized Apple Compote
Cave Spring Select Late Harvest Cabernet Franc (VQA Niagara Peninsula)
Reservations: call the Urban Element at 613-722-0885 or email bookings@theurbanelement.ca
Here’s an excerpt from my book This Food That Wine that talks about what rosé is and why I love
it so much.
Rosé is my absolute favourite summertime, patio-sipping wine. It’s like red wine in white wine’s clothing, with the berry and spice flavours of red wine but drunk chilled down like white wine. It’s crisp, refreshing, fruity, and easy-drinking - perfect for picnics, barbeque, and just about all summertime foods. Not to say that you can’t drink it in the winter too – I certainly do! Rosé is food friendly because of all the things it isn’t – it’s not as heavy as reds, and it’s not as light as many whites – it’s a happy medium, delicious, and affordable to boot.
Rosés, however, tend to be overlooked as a respectable wine style. A lot of people automatically think of the sweet and simple White Zinfandel (although a little White Zin paired with spicy food can be amazing) but the rosés I’m talking about are the dry yet fruity, refreshing yet interesting pink wines made around the world, especially those of Mediterranean regions like southern France and Spain. Canada and Italy make some fine rosé as well.
There are two ways that wine becomes pink. First, you can make a white wine and add a splash of red. Or you can make it only from red grapes. Let me explain … red grapes are actually just red on the outside – the flesh and juice inside is white. When red wine is made, the grapes are crushed and the skins left in with the juice, usually at least for a couple of weeks. This is called maceration. During this time, the skins add colour, flavour, and texture to the wine. So to make rosé, the skins are left in with the juice for only a short period of time to extract just a bit of colour and flavour, leaving the wine a rosy pink hue with ripe berry flavours.
My favourite regions for rosé are Spain and the southern part of the Rhône Valley in France. Spanish rosé is called Rosado, and the French name theirs after the region in which it’s made (including Tavel and Côtes-du-Rhône). Both countries use Grenache as the main grape in the blend, also throwing in some Syrah and Cinsault (in France) or Tempranillo (in Spain). The wines are quite full in body with ripe strawberry and raspberry flavours, and crisp, refreshing acidity. In Canada, you often see grapes like Cabernet Sauvignon, Cabernet Franc, Merlot, or Gamay used in their rosés. They are still fruity, but slightly lighter and tarter in style then the Mediterranean versions. Italy’s rosés (sometimes called “rosato”) are made from a wide range of grapes, but my favourite style is “Chiaretto” which is made in the Bardolino region of Italy using the same three grapes used to make the well-known Valpolicella (Molinara, Corvina, and Rondinella). Chiaretto di Bardolino has a vivid salmon colour, bright berry fruit flavours, and a characteristic bitter tang on the finish.
Catherine Jheon of Food Network Canada’s "Food For Thought Blog" recently interviewed This Food That Wine authors Stacey Metulynsky and Angie MacRae during their book tour in Toronto. Have a look at the post on Food For Thought. The blog post covers some wine and food pairing tips and also mentions a contest where you can wine a copy of the book! While you are there have a look at the wine and food pairing tool (Stacey and Angie contributed to the wine and food pairing content).
Check out this new contest courtesy of ELECTRASOL. You could win a wine and food party with Stacey and Angie, hosts of Food Network’s This Food That Wine!
We’ve had lots of emails and feedback about the TV series, This Food That Wine so we thought it would be helpful to put a page together with all the information we have about the show.
What is This Food That Wine all about? The Food Network TV series is about pairing food and wine. In every episode, Angie and Stacey meet up with someone planning a party (birthday, games night, bachelorette party, home coming, etc.). They get together in Angie’s kitchen for a day of menu planning, cooking and wine pairing. Then, armed with recipes and a wine list, our “guest du jour” returns to home to cook up a feast and bask in the adulation of his/her happy guests.
Knight Enterprises produced the 13 episode series and issued a press release that explains the show in more detail.
What channel is the show on? Food Network Canada. It is available on standard cable is most major markets across Canada. In Ottawa it is on Rogers Digital Cable channel 258 or any service that subscribes to Food Network Canada.
When is the show on air and for how long? Each week a new episode airs Monday 7:30pm, then the episode replays Tueday 12:30am, Friday 10:00pm, Saturday 1:00am, Saturday 3:30pm, and Sunday 11:30am. Season 1 began October 2, 2006 and it airs until December 31, 2006.
Who are the hosts on the show?Stacey Metulynsky, groovy grapes co-founder and Sommelier and Chef Angie MacRae host the series.Â
What are the episode topics? We’ve created blog entries for each episode as they go to air:
Adults Only Party
Baby’s Out, Let’s Drink Dinner
Canadian Themed Dinner Party
Forgotten Anniversay Dinner
Games Night Party
House Warming Party
The Book Club Dinner
The Fondue Party
The Homecoming Party
What articles and tools have been created to support the series? Visit our This Food That Wine Articles and Tools archive for an up to date list of wine and food pairing tools and articles.
How can I share my feedback about the series? We’d love to hear what you think about the first season of This Food That Wine. Please send us feedback and also take the time to share your thoughts with Food Network through this special web form.
What kind of media attendtion has the series received? Visit our This Food That Wine news archive for an up to date listing of media articles. Stacey and Angie have made appearances on CTV, CBC Radio, Motts Call in Radio, Sun TV, A-Channel and Rogers Television.
How can I get myself and my friends on a future episode of This Food That Wine? It looks like Knight Enterprises is coninuing to accept applications for upcoming seasons of the show. Why not apply and have a chance for a free wine and food party not to mention a great opportunity to learn more about wine and food pairing with your own chef and sommelier as your guides…
For tips on how to plan the perfect dinner date have a read of this article from Metro News. This writer takes tips from a This Food That Wine episode.
“In the afternoon I attended the seminar by Emily Morgan, VP of Programming at the Food Network. Her topic, “TV and Our Taste Buds,” turned out to be one long promo for the Food Network’s fall season, complete with lengthy clips from the shows. One interesting thing – a new show called This Food, That Wine, about matching food and wine, shows visuals to illustrate winespeak. When the sommelier talks about silky mouth feel you see silk wafting in a breeze or a spoon of jam about to be applied to toast when she mentions “jammy.”
Just had a really good question come in about what’s your favourite value wine pick. 
As Canadians, I think we all feel the same way when it comes to our fleeting summers - take advantage of the nice weather while we can! So in my family, that means outdoor cooking whenever possible. At Groovy Headquarters, we love our barbeque for grilling, smoking, slow-cooking, and we cook anything we can on it, from fresh produce to seafood to meat. The question is though, what are the best wines for barbeque? I know the answer!
Catherine Jheon
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