February 2016 Wine Ratings
92 Points...Sue-Ann Staff Winery Vidal Icewine 2012 ($24.95/200ml)
This double gold medal winning Icewine possesses a brilliant golden colour an intense perfume of honey soaked peaches, golden raisins, dried apricots and spice. Rich, but not heavy thanks to the fresh acidity. Lingers long. (ES)
This decadent Vidal Icewine is filled with minerality, candied lemon peel, mandarin orange, mango, quince and luscious white peach paired with vibrant acidity and alluring sweetness. A lengthy delectable finish persists. Enjoy!
-harvested exclusively from the estate vineyard in Jordan, ON
-6 year old vines grown on thin clay soils with escarpment limestone rock beneath
-2012 –exceptionally warm year hence excellent flavour development yet retained acidity
-low yields resulting in 40.1 Brix, 13.5 g/L T.A. and 3.0 pH juice
-pressed at -10C to yield Icewine juice at 40.1 Brix
-cool fermented in stainless steel over 36 weeks with selected yeast
-no blending or fining required
Residual Sugar 240 g/L (LCBO = 24, Sweet)
Total Acidity 12.8 g/L
Cases produced 350 cases
Bacon Peanut Butter Brittle
This recipe is super easy to make. Just make sure to use high quality bacon (I used homemade bacon, but any decent slab/thick cut bacon will do). Make sure to taste the bacon after you cook it (which is a good excuse to nibble at it anyway) to see how salty it is. The amount of saltiness of the bacon will influence how much salt you want to add to the brittle itself. You can easily double or triple this recipe if you want, but I’ve included the amount necessary for the plated dessert.
.Bacon Peanut Brittle
115 g (4 oz) slab or thick cut bacon (3 or 4 slices of thick cut), chopped into cubes the size of the chopped peanuts
70 g (1/2 cup) roughly chopped dry roasted unsalted peanuts
100 g (1/2 cup) white granulated sugar
sea salt (to taste)
1. Line a baking sheet with a nonstick silpat liner.
2. Cook the bacon over medium heat until crispy in a heavy skillet. Drain the bacon and place bacon on a plate lined with a couple of paper towels to further absorb fat. Taste the bacon for it’s saltiness.
3. Wipe out the pan, leaving a thin residue of bacon fat and place the peanuts in the pan. Roast the peanuts in the bacon fat until they start to look golden brown and toasted. Watch carefully as you don’t want the peanuts to burn.
4. Once the peanuts are toasted, pour them on to the lined baking sheet. Add the bacon and toss them together to mix. Spread them out on the sheet to make sure they are on one layer.
5. Wash and dry the skillet and then place the sugar in the dry skillet. Turn the heat to medium and allow the sugar to start to melt. Using a heatproof spoon or spatula, stir the sugar to make sure it melts evenly. Once it starts to caramelize turn the heat off and swirl the skillet to make sure the sugar caramelizes evenly by the residual heat of the pan. If the caramel stops browning or isn’t as dark as you would like, turn the heat back on to low. Remember the caramel will continue to cook after you turn the heat off so watch it carefully.
6. Once the caramel is golden brown, pour it over the peanuts and bacon and then quickly toss it all together with a heatproof spoon or spatula. Evenly distribute the brittle in a flat layer on the silpat (I ended up using two silicon spatulas to properly spread the brittle as flat as possible). As the caramel cools it will become hard, so you want to work fast. After you spread the brittle flat, sprinkle a decent quality salt (don’t use regular iodized salt, it’s too harsh and chemically) over the brittle to taste (my bacon wasn’t to salty so I used about 1/2 teaspoon but you might want less if your bacon is saltier).
7. Once the caramel has cooled, break into little pieces and enjoy. The brittle will keep for about a week in the fridge in an airtight container. Light the fire...pour the IceWine...recipe from www.eatthelove.com