The Wine Coaches

Dinner Club 2012 – Wine & Food of the Old World

Ric — Fri, 03 Feb 2012 02:34:50 +0000

Gourmandissimo and The Wine Coaches have united once again to bring to you another exciting year of exquisite food and wine pairings right here in Caledon East. Six dinner evenings plus one extra special bonus night are planned throughout 2012, each featuring a different wine region or style of wine. The menus are created by Gourmandissimo’s award-winning chef Gilles Roche and will feature local, seasonal ingredients as available, paired with exciting wines and entertaining dialogue by sommeliers Richard Kitowski and Jocelyn Klemm, The Wine Coaches.

The first dinner will be held Friday, February 24th and will feature the Wine and Food of the Old World (aka Germany, Italy, Spain, and France). Here is the menu:

Cucumber Salad in sour cream dressing

Paired with: Dr. Loosen Blue Slate Riesling Kabinett 2010, Weingut Dr. Loosen (Mosel, Germany)

Serrano ham, Manchego cheese and Catalan garlic toasts

Paired with: Pedrera Monastrell Rosado 2010, Bodegas Joan Gil (Jumilla, Spain)

Sole Almandine Pomme Vapeur

Paired with: Le Gravillas Sablet Côtes du Rhône-Villages Blanc 2010 , Cave de Vigneron (Rhône Valley, France)

Vittello con funghi (Veal tenderloin with porcini sauce)

Paired with: Logonovo “Super Tuscan” 2009, Logonovo (Tuscany, Italy)

Decomposed Black Forest Kirschtorte

Dinner starts at 7pm and will be held in the Bartlett Room at Gourmandissimo (16023 Airport Road, in Caledon East, Ontario). Price is $75.00 per person, plus applicable taxes and gratuity.

These dinners were popular in 2011 and seating is limited — to reserve your place, contact Gourmandissimo at 905-584-0005 or send an email to adriana@gourmandissimo.com

Please inform us at time of reservation if a vegetarian meal is required.

Starting 2012 off right at Tutti Matti

Ric — Sat, 24 Dec 2011 15:22:59 +0000

What a great way to start 2012, at Tutti Matti restaurant in Toronto for a special dinner featuring the wines of Azienda Agricola Casa Raia from Montalcino. Both Kalyna and Piere-Jean Monnoyer from the winery were at the dinner to speak about the special care and respect that is taken in the vineyard and winery to make their wines so unique.

The Monnoyer family owns a 1Ha vineyard in Montalcino that was formerly owned by the Biondi Santi family, situated on a promontry below the historic town. They make 100% natural wines. That is, no chemical applications or additives are used in the vineyard or in the winery. Alcoholic fermentation takes place spontaneously with natural yeasts.

Kalyna and Pierre-Jean produce three wines — Bevilo Toscana IGT, Rosso di Montalcino DOC and Brunello di Montalcino DOCG. These wines were paired with a Prix fixe dinner prepared by Chef Alida Solomon. Before opening Tutti Matti nine years ago, Alida spent six years working in the top kitchens in the Montalcino area. In 2009 Tutti Matti won the prestigious “Eccio d’Ore award for “Osteria of the Year”, and award previously won by Chefs Mario Batali and Alain Ducasse.

Bevilo 2008 is a blend of 90% Sangiovese grosso grapes (the same grapes used in Brunello) and 10% Merlot and Cabernet Sauvignon. The wine was aged for two years in previously-used French-oak tonneaux (400l), and four months in bottle before release. We have an order coming in through TWC Imports , and is due to arrive in early March.
Rosso di Montalcino 2008 was aged for over two years in French-oak barriques, and ageing regime that is much longer than is required by DOC regulations. This vintage is now sold out and we are waiting for the 2009 to be rleased in March.
Finally, the Brunello di Montalcino, from the 5 star 2006 vintage, was aged for four years in French-oak barriques, with six months of bottle ageing before release. All wines were bottled without fining, and with minimal filtering. This wine is still available, but in very small amounts. We will be moving to the 2007 vintage in March.

If you missed the dinner, but want to try the Casa Raia wines, they are all available on the list at Tutti Matti. Reservations for lunch or dinner can be made by phone (416-597-8839), by e-mail (seneca@tuttimatti.com), or using the On-line reservation system on the restaurant’s Web site — www.tuttimatti.com

For more information about the winery and the wines, visit www.casaraia.com

For information about pricing and availability of the wines, please send an e-mail to TWC Imports at info@twcimports.com

Spanish Wine Dinner

Ric — Wed, 22 Jun 2011 01:44:56 +0000

On Tuesday, July 5th, we hosted a five-course wine dinner at Cava Restaurant in Toronto featuring the wines of Terras Gauda and Bodegas Pittacum. The menus that Chris and Doug put together for these events were amazing.

From Terras Gauda (Rias Baixas region of northwest Spain) we featured 2010 O Rosal, their flagship wine, and the new 2009 La Mar, made from Caino Blanco grapes. From Bodegas Pittacum, an old-vine Mencia producer in the famous Bierzo region, we had the 2010 Rosado called Tres Obispos, 2007 and 2006 Pittacum Barrica, and 2003 and 2007 Aurea.

Cava Restaurant is at 1560 Yonge Street (just north of St. Clair) in Toronto. Their Web site is www.cavarestaurant.ca

Opening a Bottle of Sparkling Wine

Ric — Fri, 20 May 2011 20:44:04 +0000

Whether champagne, Cava, or Prosecco, be very careful opening sparkling wine. The pressure in a bottle of champagne can be as much as six atmospheres – about the same pressure as in a truck tire.

Make sure the wine is well chilled – fridge temperature is ideal, but maximum 6-8˚C. When properly chilled, the bottle will be easier to open – it won’t gush out – and the bubbles will last longer.

Slant the bottle at a 45° angle away from your guests, mirrors, expensive chandeliers, etc.. Remove the foil cover and while keeping your thumb on top of the cork, carefully remove the wire hood. Hold the cork firmly with one hand and gently twist the bottle with the other. Allow the pressure of the sparkling wine to push out the cork, keeping control as it releases.

If you want to impress, pour using the punt, that indentation in the bottom of the bottle. Put your thumb into the punt and rest the underside of the bottle against your palm and fingers as you pour.

Fill each slim flute or tall tulip-shaped glass first with a small pour of wine, then top up to the two-thirds mark. This prevents the bubbles from overflowing the glass.

Never chill your flutes, as the condensation on the glass will burst the bubbles.

Links for Wine Storage and Wine Accessories

Ric — Wed, 23 Mar 2011 16:52:57 +0000

Here are some links to retailers/merchants that focus on wine-related merchandise, including links to companies that are involved in storage and cellar management:

Wine Accessories: Stems Canada (Stemware, including Riedel products, Aurora); The Wine Establishment (Toronto); Strictly Cellars (British Columbia); Wine Enthusiast (USA); Yonge Street Winery & Humber Valley Winery (Aurora and Bolton);

Wine Cellars: The Wine Establishment (Toronto); Strictly Cellars (British Columbia); Rosehill (Toronto); Wine Enthusiast (USA); Yonge Street Winery & Humber Valley Winery (Aurora and Bolton); International Wine Accessories (USA)

Cellar Management/Tracking: Uncork Cellar; Cellar Tracker; Wine Cellar Software; Vinfolio (USA); Wine-Search Database

Wine Storage: Fine Wine Reserve (Toronto); Iron Gate (Toronto)

Wine-Knowledge Links

Ric — Wed, 23 Mar 2011 16:04:47 +0000

Here are some links that we go to regularly:

Wine writers: Jancis Robinson (MW, UK); Tony Aspler (Toronto); John Szabo (MS, Toronto); Michael Vaughan (Best Review of LCBO Vintages Releases, Toronto); Tom Beckett (Newfoundland); Julian Hitner (Toronto)

Wine Publications: Decanter (UK); Gambero Rosso (Italy); Wine Advocate (Robert Parker’s publication, USA); Wine Enthusiast (USA); Wine Spectator (USA); Wine & Spirits (USA); Vines (Canada).

Wine Education: International Sommelier Guild (Interntational); Canadian Association of Professional Sommelier (Canada/International); Wine & Spirit Education Trust (UK); The Savvy Company (Ottawa); Into Wine (USA); The Wine Guide (International); Stephen Reiss (USA); Wine Quest (USA)

Wine Events: Toronto Wine (Toronto); International Events; Wine Tasters (Toronto)

Food: Cheese (Canada)

Versatile Red-Wine Picks

Ric — Wed, 23 Mar 2011 15:49:31 +0000

Sometimes you’ll need to find a wine that matches a range of dishes, say salmon, red meat, and a vegetarian entrée. You’ll want what we call a crossover wine – able to bridge both red and white meats.

Here are a few examples:

Pinot Noir from Oregon, Canada, or New Zealand.
Beaujolais from France, although not the nouveau versions unless the vintage is recent. Beaujolais is made from the Gamay grape so a version from Ontario would work as well.
Chianti from Italy, which is made from the Sangiovese grape (so other Sangiovese-based wines would work as well)
Valpolicella from Italy – look for the most recent vintage available.

All these red wines have good fruit flavour and enough acidity to make a great match.

In a restaurant, another option is to forgo buying a bottle of wine to match all the different menu choices and let everyone go by-the-glass.

Wine Australia Podcasts

Ric — Thu, 17 Mar 2011 21:41:48 +0000

We came across an extensive resource for those wanting to learn more about the wine regions of Australia, and the grape varieties that are making a name for themselves around the world. There are 37 podcasts narrated by Max Allen covering the same number of regions, and 12 by Ben Glaetzer covering grape varieties, blends, and styles of wine. Max is an experienced wine writer and author of “Red & White: Wine made Simple”, while Ben (and his father Colin) operates iconic Glaetzer Wines in the Barossa Valley.

Click on the following URL to go to the Wine Australia site, and the page where the podcast links are located. Dowload the podcast link to your PC, or mobile device if you want to listen to them while travelling.

www.wineaustralia.com/canada/Default.aspx?tabid=5007&language=en-AU

The Wineries of TWC Imports

Ric — Thu, 17 Mar 2011 20:25:16 +0000

Here are links to the wineries that are associated with our sister company, TWC Imports:

In Italy: Masottina (Veneto), Degani (Veneto), Elvio Cogno (Piedmont); San Giovanni (Marches); Fattoria La Lecciaia (Montalcino, Tuscany); Sant’ Appiano (Chianti, Tuscany); Poggio Amorelli (Chianti Classico, Tuscany); Cantina Todini (Umbria); Cantine Galasso (Abruzzi); Vinicola Mediterranea (Puglia); Fondo Antico (Sicily)

In Spain: Agusti Torello Mata (Penedes); Bodegas Joan d’Anguera (Montsant); Bodegas Tobia (Rioja); Bodegas Terras Gauda (Rias Baixas); Pittacum (Bierzo); Bodegas Vadesil (Valderroas, Galicia); Finca Losada (Bierzo)

In Australia: Geoff Merrill Wines (McLaren Vale); Chestnut Grove (Manjimup, Western Australia)

In Canada: Lailey Vineyard (Niagara-on-the-Lake, Ontario)

If you are travelling to the regions where any of these wineries are located we would be happy to arrange for a tour and tasting.

Travel-related Links

Ric — Thu, 17 Mar 2011 20:11:45 +0000

From time to time we’ll come across some useful travel-related Web sites that might be of interest, including:

Accomodations: Tuscany Villas, Sant’ Appiano Agriturismo (Chianti Region)

Cooking Schools: Tuscany

Tourism Regions: Hills of Headwaters (Ontario), Niagara (Ontario), Prosecco Wine Route (Veneto, Italy), Tucson (Arizona), Sonoma County and Napa Valley and the Bay area (California)

Wine Festivals: Niagara Grape & Wine Festival (Ontario), Okanagan Wine Festival (British Columbia), Prosecco Festival (Treviso)