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"YOU AND THE CRU"
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ORDER THESE NEW VINTAGES WHILE THEY ARE HOT! Our most visually vibrant rosé. The nose explodes with aromas suggestive of strawberry tart, fruit glaze, red currant and perfume. The palate is rich and creamy, full-bodied with flavours of red licorice, strawberry, rhubarb, and maraschino cherry. A hint of sweetness up front makes way for a refreshingly long, dry finish. Food Pairings: Wine Reviews: Vibrant ruby colour; an intense nose of fresh, ripe bramble fruits followed by strawberry, vanilla and cinnamon. Bright berry on the palate, this wine has a solid structure and a delicate finish with soft tannin and lively acidity - overachieves its modest price. Food Pairings: Wine Reviews: To place your order, use our online order form or call us Early Summer Risotto This risotto has become something of a legend in my family, and I had the priviledge of serving it to Martin and a group of estate wine growers in Niagara a few years ago. Strawberries are the first of the summer fruits to ripen in my part of Ontario (Ottawa) and when the local ones come in, they put the giant ones we have been buying from the south to shame. To make this recipe you need a litre box of fresh fully ripe strawberries that are as fragrant as they are colourful. I like to get smaller ones because they seem to have more intense flavour. The perfect wine to prepare this risotto with, and to serve with it, is the Malivoire Rosé. You will be surprised by this. It is not a dessert. I have often used it as a primi piato, but it also looks great on a plate with bbq trout and a green garden salad. Courtesy: Bill Milliken Ingredients: Chop the Spanish onion in roughly 1 cm pieces. Clean the strawberries, reserving 8 pretty ones for garnish. If the berries are large half them. Measure two cups of the best after the 8 and hold them aside. Melt ¾ of the stick of butter in the risotto pot and add the onion. Cook until barely transparent. Stir in the thyme, then add two cups of Arborio rice and cook until translucent and jewel like. Then add the rest of the strawberries – ones that may be a little over ripe and stir them in as you also add a cup of Malivoire Rosé. Stir until it is absorbed, and then start adding the chicken stock, a cup at a time, and stiring it until absorbed. As they break down they will turn the rice pink. After the fifth cup is absorbed, add the two cups of fresh strawberries and the chopped parsley leaves. When the last of the stock has been absorbed, stir in the last quarter stick of butter and a cup of freshly gated parmigianna. Sprinkle with freshly ground pepper and let stand for a few minutes. Serve with a whole berry and a sprig of parsley on top. Some people try to match grilled lamb with a big red wine. A dish like this needs a lighter red such as Malivoire Gamay in order to reveal the lamb's flavours. Ingredients: Combine 2/3 of the lemon zest (reserve the rest for garnish), the chopped mint, sugar and 1 tsp of each of salt and pepper. Process in a food processor until the mixture has the texture of coarse salt. Rub each chop well on both sides with the mint mixture. Place on a baking sheet or platter, cover and set aside at room temperature. Preheat the grill.
Malivoire Wine Company |
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