VIRTUAL Red Wine Release Open House

 
Our Annual Red Wine Release Open House was scheduled for March 28th and 29th.
Due to the COVID-19 crisis, we instead created three Facebook Live videos of Sue-Ann leading you through our tasting stations, discussing the new wines and describing great recipes to go with them!
 
Watch all three videos below,
click the links to buy the wines,
and enjoy the recipes! 
 
First Stop: 2019 Foxy Pink Rosé and Momma Staff's Goat Cheese Appetizer in the Kitchen
 
 Click HERE to purchase the wine! 
 
Marinated Goat Cheese with Garlic, Basil & Orange Zest
Serves 6-10
Ingredients
  • 1 (12 ounce) container soft fresh goat cheese, chilled

  • 3⁄4 cup extra virgin olive oil

  • 1 tablespoon peppercorn

  • 1 teaspoon allspice berry

  • 2 garlic cloves, finely minced

  • 2 tablespoons finely minced fresh ginger

  • 1⁄3 cup fresh basil, slivered

  • 1 teaspoon orange zest

 Method
  1. Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate or baking dish.

  2. In a small saucepan, combine the olive oil, peppercorns and allspice berries.

  1. In a small bowl, combine the garlic, ginger, basil and orange zest.

  1. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.

  1. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.

  1. Marinate in the refrigerator at least 3 hours.

  1. To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.

  Source : Wendy Staff, via  “Fast Appetizers” by Hugh Carpenter and Teri Sandison
 
Second Stop: Horizontal Flight of Cab Francs: 2017 Gritstone Cabernet, 2017 The Chestnut Tree Cabernet Franc, 2017 The Chestnut Tree Cabernet Franc "Bourboned Barrel" with Sue-Ann's Black Olive Tapenade in the Living Room
Click HERE to purchase the wine! Free shipping in Ontario on our Red Wine Release Party Six Pack
Sue-Ann's Black Olive Tapenade
Serves 4-6
Ingredients
  • 1 cup chopped black olives

  • 1 cup chopped green olives (with the pimento)

  • 1 cup chopped Kalamata olives

  • 1 - 2 tbsp capers

  • 1 fresh garlic cloves, minced

  • 1 tbsp minced onion

  • 1 tbsp olive oil

  • 1 tsp red wine vinegar

  • juice from half of one lemon

  • fresh ground pepper

  • 1 - 2 tbsp chopped fresh parsley

Method
  1. Combine all the above ingredients.

  2. Let rest in refrigerator for at least 24 hours.

  3. Enjoy!

source: Sue-Ann, via Kendall-Jackson
 
 
Third Stop: Vertical Flight of Baco Noir: 2019 Bank Barn Baco Noir and 2018 Bank Barn Baco, with Sue-Ann's Red Wine Open House Pork Ribs in the Dining Room


Click HERE to buy wine!

What I did for 2 racks of baby back pork ribs (7 bones / rack)
-preheated the oven to 275°F;
-removed the membrane sheath from the underside of the ribs;
-rubbed salt, pepper and Zooma Caters “Dry Rib Rub” all over them (available at Tintern Road Clothing / Jack Fashion in Jordan, ON a joint business with Zooma Caters);
-wrapped the ribs in 2 layers of heavy tin foil; and
-baked for 4 hours at 275.
As they were cooking I made a own jazzed up BBQ sauce by bringing to a soft boil:
-1 jar of BBQ sauce
-1/2 cup packed brown sugar
-1 teaspoon liquid smoke flavouring (because it was too rainy to BBQ or smoke outside)
-1 tablespoon apple cider vinegar
-pinch of chili flakes
-1 teaspoon garlic powder
Continue to very gently boil until it is thick (about 15 min).
Then….
-removed ribs from foil onto a tray;
-slathered with BBQ sauce;
-returned to the oven under the broiler for 5 min (WATCH!!!) until they are shiny, gooey and slightly caramelized on the outside;
-removed from the oven and let cool for 5 minutes; and
-pulled apart and enjoyed!