Go big,bold and red with your Stam­pede wine choices this year

Calgary Herald New Condos - - Weekend Life -

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.






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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.