Go big,bold and red with your Stampede wine choices this year
delivers a lot of punch for a reasonable price. Made of Cabernet Sauvignon (50 per cent), Malbec (40 per cent) and Syrah, this is a smooth, but powerful red. Look for flavours of blackcurrant, mocha, iron, blackberry and white pepper.
Price: Around $17. It’s available at Co-op Wines Spirits Beer, 58th Avenue Liquor Store, North Star Liquor Store, Royal Liquor Merchants, Spirits of Douglasdale, Willow Park Wines and Spirits.
Drink: Now, either on its own or with grilled sausage, beef kebabs or a juicy hamburger. Cork; 14 per cent alc./vol.
Longview 2010 Yakka Shiraz Adelaide Hills, Australia
The Adelaide Hills might not be the first Australian region that comes to mind when you think of Shiraz — the Barossa Valley, a short drive north, holds that claim to fame.
Adelaide Hills, higher in elevation than Barossa, is known for cooler temperatures and wines such as Chardonnay and Pinot Noir. But Longview, a family winery that produced its first vino in 2001, boasts an estate vineyard with warmer temperatures, thanks in part to a northfacing plot of land that holds the vines out toward the sun.
You’ll find red currant and plum flavours, earthy and peppery notes and flecks of mint and vanilla on a very smooth, supple package.
Price: About $26. Look for it at Co-op Wines Spirits Beer, Crowfoot Centre Liquor Store, 58th Avenue Liquor Store, 4th Street Liquor Store and Wine Cellar, Highlander Wine and Spirits, Maria’s Fine Wines and Spirits, Riverfront Wine and Spirits, Skyway Liquor, The Cellar, Willow Park Wines and Spirits and Zyn the Wine Market.
Drink: Now, with barbecued ribs, Osso Bucco or hearty stews. Screw cap; 14.5 per cent alc./vol.
Sandhill 2011 Small Lots Syrah Phantom Creek Vineyard, Okanagan Valley, British Columbia
The focus at Sandhill, which boasts a brand-spanking-new tasting centre right in Kelowna, is single-vineyard wines that offer a sense of place. Perhaps no Okanagan grape is better at representing its terroir than Syrah.
This Syrah (a.k.a. Shiraz) comes from the Phantom Creek Vineyard in the south Okanagan Valley, near Oliver. Although the 2011 vintage had a cool start, winemaker Howard Soon says careful management in the vineyard and a warm fall helped the grapes ripen. In the glass you’ll find a medium- to full-bodied wine with ripe flavours of blackberry, black licorice, plum, pepper and dried sage. It is robust, yet refined.
Price: Around $40. You can find it at Co-op Wines Spirits Beer at Beddington Heights and Olympia Liquor Store.
Drink: Now, or let it rest for a few years. Try it with beef short rib, rack of lamb or duck. Cork; 13 per cent alc./vol.
Signorello Estate 2010 Padrone Napa Valley, California
OK, I admit this one will put a dent in the wallet. But it’s Stampede, so what better time to splurge on an outstanding red from a great vintage?
Signorello Estate is owned by Vancouver-based businessman Ray Signorello Jr.
This Bordeaux-style blend is built on Cabernet Sauvignon and offers everything you could look for from a Napa red.
It’s a big wine, but is as supple as well-worn leather. It bursts with flavours such as blackberry, earth, plum, tobacco, leather, blueberry and vanilla. The tannins are ripe and plush. Price: About $150. Seek it out at Bin 905, Centre Street North Liquor Store, Cloud 9 Liquor Store, Co-op Wines Spirits Beer, Highlander Wine and Spirits, Willow Park Liquor Store.
Drink: You could age this for 15 years, or drink it now with a vigorous decanting and grilled meats. Cork; 14.4 per cent alc./ vol.
AND ER, IS IN STORES NOW.
1. To make crust: Blend flour, sugar and salt in food processor for 5 seconds. Using on/off turns, cut in butter until coarse meal forms. Add egg yolk and 3 tbsp (45 mL) cream. Blend until moist clumps form, adding more cream if dough is dry. Gather dough into ball. Press dough into 11-inch (28-cm) diameter tart pan with removable bottom to make 1/4inch (6-mm) thick crust. Pierce crust all over with fork. Chill at least 2 hours.
2. To make streusel: Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes. Add almonds and let them brown slightly. Remove from heat. Mix in brown sugar and cinnamon. Add flour and stir until moist clumps form. Cool completely. (Crust and streusel can be made 1 day ahead. Cover separately and chill.)
3. To make filling: Preheat oven to 375 F (190 C). Toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally, about 15 minutes. Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes. Remove from oven. Reduce oven temperature to 350 F (175 C).
4. Spoon filling into warm crust. Crumble streusel over. Bake until filling is bubbling and streusel is crisp and brown, about 1 hour. (If topping is getting too brown, drape loosely with foil for the last 10-15 minutes.) Cool tart on rack 30 minutes. Serve warm or at room temperature.