Notes

Tuesday, 22 November 2011 11:50

Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

Notes is a new feature on JAZZ.FM91. Once a month Chris Churchill and Mark Donaldson from Churchill Cellars will chat with our afternoon Drive Host and Music Director, Brad Barker about Notes.
Chris and Mark will present their feature wines of the month and discuss their "notes" while our very own Brad Barker will choose just the right song with similar musical "notes" to pair with these wines. Every month we will feature different wines and pair them with different tunes.

You’ll learn everything you want to learn about wine…when to enjoy it, what to pair it with and you’ll hear Brad Barker pronounce names like Secco-Bertani Valpolicella Valpantena Ripasso.

Alpine Valley Sauvignon Blanc

Country: Marlborough, New Zealand
Price: $14.95
LCBO #: 241810

Made from grapes grown at the highest altitude in the Wairau Valley, this is pure New Zealand Sauvignon Blanc. This wine is refreshingly crisp and packed with intense flavours of tropical fruit, gooseberries and herbs. Try it with fish and chips, Thai salad or savoury lemon-based dishes.

Entwine Pinot Grigio

Country: California, U.S.A.
Price: $14.95
LCBO #: 272344

Expertly crafted from grapes grown in California’s premium cool-climate region, entwine Pinot Grigio is an outstanding partner for a wide variety of international dishes. This crisp white is layered with lime, honey and a hint of green apple. Because entwine was developed in partnership with the Food Network, it is brilliant with almost any food.

Gran Lurton Corte Friulano 2010
Country: Uco Valley, Mendoza, Argentina
Price: $19.95
LCBO #: 66826

This Argentinean white wine was made by Frenchmen from Italian grape varieties. Welcome to Mendoza, where this kind of cross-pollination is the norm. This luxurious white is made from a native Italian grape called Friulano and delivers complex aromas and flavours all wrapped up in a moderately full-bodied, well balanced wine. A real treat for the adventurous eonophile.

In addition to these fabulous wines, Chris and Mark have shared one of their favourite recipes!

Classic Cheese Fondue

Ingredients:

250g          Emmentaler cheese, grated
250g          Gruyère cheese, grated
100g          Vacherin Fribourgeois (Mont d’Or) or Canadian DuVillage Vacherin
1               Cloved garlic, halved
1 cup         entwine Pinot Grigio (or dry, unoaked white wine)
1 tbsp        Freshly squeezed lemon juice
3 tbsp        Kirsch (dry cherry schnapps or equivalent)
1 tbsp        Cornstarch
Pinch         Freshly ground white pepper
Pinch         Ground nutmeg

Method:

In a medium bowl, combine Emmentaler, Gruyère, and Vacherin; mix well. Set aside.

Use your stove-top to lightly warm a fondue pot.

Rub the inside of a fondue pot with cut sides of garlic. Discard garlic. Heat the fondue pot to medium-high, add the wine and lemon juice and bring to a light boil for a few seconds.

Reduce heat to low. Add cheese mixture in small amounts to fondue pot, stirring constantly with a wooden spoon after each addition until cheese is melted.

In a small bowl, whisk together kirsch and cornstarch until smooth; stir into melted cheese. Season with white pepper and nutmeg. Transfer fondue pot to open flame holder and serve immediately.

Notes:

White French baguette is most often used for dipping as its neutral flavour does not interfere with the taste of the cheese. You can substitute other bread as long as it can hold together in the hot cheese. Veggie sticks, cherry tomatoes and apple slices can be used to liven things up.

Most supermarkets sell a Canadian version of Swiss-styled Emmentaler and Gruyère if you can’t find the Swiss version. You can also incorporate left-over white cheese scraps like cheddar, brie or camembert (except mozzarella, which makes it too stringy).

You may use straight vodka or brandy in lieu of Kirsh (we’ve mixed maraschino cherry juice and vodka together as a substitute with great results).

For these wines and delicious recipes Brad has chosen "After The Rain" by John Coltrane.

You can purchase this song and album on iTunes NOW!

Subscribe to Churchill Cellars Imbibers Report here.