"F" is for Flat Rock Cellars in Niagara

While the new buzzword ‘sustainability’ is said to have as many as 85 meanings, it has a specific meaning within the wine industry. Sustainability is the growingof grapes and the producing of wine in a way that protects the environment and conserves natural resources where possible. Sustainability also ensures the long-term viability of the vineyards for generations to come. This philosophy includes social responsibility, as well, which means wine producers are not only aware, but are sensitive to the concerns and needs of those living within wine country. Sustainability, while considered a conscious approach to wine production, also embraces the entrepreneurial spirit to succeed in a competitive international wine market.

These practices include monitoring the health of the soil, water conservation and quality; pest control; grape and wine quality; ecosystem management; energy efficiency; resource renewability and solid waste reduction.

Flat Rock Cellars in Niagara is Ontario’s first wineries to be committed to sustainability from the onset, from the moment it opened its doors in April, 2005 to today.

Flat Rock is owned and operated by Ed Madronich, who used to head up the marketing department of Inniskillin Wines at Vincor Inc., the 6th larges wine corporation in North America. In his 30’s, Ed represents Ontario’s newest, leading edge breed of winery owners committed to making excellent wines, all the while sustaining the environment.

Ed is diligent about fitting into rather than dominating or destroying the natural ecosystem of the environment. For example, he built the winery around the natural rock, rather than blasting through it -- hence the name of the winery.

Flat Rock is one of the only wineries in Ontario prepared to implement major sustainable practices to create a solid foundation that is environmentally sound, socially responsible and economically viable. This includes the use of a gemo-thermal system that uses only 20% of the energy to cool the fermentation tanks during fermentation. This system burns no fossil fuels or freon, either.

Flat Rock also treats 100% of its own waste water through an on-site bio-filter system approved by the Ministry of the Environment, which is presently a major expense for Ontario’s large, commercial wineries. Their ozone machine also disinfects the oak barrels without the use of any chemicals.

To prevent bruising, the grapes are handpicked, placed in individual baskets and carried to the winery where 15% of the fruit is sorted out. (Often handpicked grapes are placed into larger baskets at the end of every vine row. Larger baskets hold too many berries and cause pressure on the bottoms ones, thereby bruising and crushing them unnecessarily.) This low impact or non-interventionist philosophy also includes the use of both wild and cultured yeasts during fermentation, whole cluster fermentations and minimal racking to ensure the distinctiveness and quality of the wines.

Flat Rock wines are available through the LCBO. However, it’s worth the drive to Niagara to discover this leading edge winery. It is set on the Niagara Escarpment, encased in a glass building and overlooking rolling vineyards with the Toronto skyline on the horizon.

Flat Rock is renowed for producing outstanding Pinot Noir, along with Chardonnay and Riesling. The Rieslings are some of the best I’ve ever tasted out of Niagara. They are luscious and rich with ripe, juicy tangerine fruit. This is a different profile for Riesling from Niagara, which often displays more grapefruit flavours.

"E" is for Eating Mojo Chicken with Wine

My husband and I decided to take a four-day holiday in Tampa, Florida. While dining out I noticed that many dishes had Cuban influences.

Part of the Caribbean hodgepodge of foods, Cuban cuisine combines French, Spanish, African, Arabic, Chinese and Portuguese cooking techniques. This cuisine also uses fresh, local foods, such as meats and legumes, starchy fruits and vegetables and citrus – lemon, lime, orange and grapefruit. Cuban food is similar in style to Creole cuisine, incorporating well seasoned, but not overly spicy dishes. The foods are sautéed or slow-cooked over a low flame, and there is little to no emphasis on deep-fried foods or those with cream-based sauces. For flavor, a few basic spices are used, such as garlic, cumin, oregano and bay laurel leaves. Meats and poultry are mostly marinated in citrus juices, such as with lime, orange or grapefruit juice, then slow roasted over low heat, as well.

During my restaurant tour, I noticed a dish called Cuban mojo chicken on many menus. The chicken is marinated in citrus juice and grilled over low heat on a barbecue. I decided to order it. When the dish arrived at our table I saw that the marinade had acted as a glaze, adding wonderful Caribbean flavor to the skin, while sealing in moisture and allowing the flesh to be tender and deliciously juicy.

The mild heat and heavy spiciness of mojo chicken demanded a glass of Johannisburg Riesling (off-dry). With its low acidity and hint of sweetness offsetting the mild heat and heavy spiciness, this wine and Cuban food combination really worked. I asked the chef for the recipe and was not surprised to hear that the marinade included lime and orange juice and corn syrup, thus explaining why this dish harmonized so well with the slight sweetness in the wine. The wine’s tropical flavours also complemented the heavy spiciness of the garlic and cumin.

This is a great way to enjoy chicken this summer on the barbecue. You can marry mojo chicken with a variety of off-dry white wines, such as an Ontario off-dry vidal, gewürztraminer or riesling.

Here’s one recipe. This citrus marinade would also complement seafood, such as shrimp and scallops and fatty fish like salmon and tuna.
Cuban Mojo Chicken
Serves Four

Juice from one lime
Quarter cup orange juice
Two tablespoons water
One tablespoon light corn syrup
One eighth teaspoon chili paste
One teaspoon vegetable oil
Quarter teaspoon cumin powder
One eighth teaspoon salt
One eighth teaspoon pepper
Three cloves garlic, minced
4 boneless, skinless chicken breasts 4

Squeeze limejuice into a food processor or blender. Add remaining ingredients and blend until smooth. Place chicken in large glass dish. Pour marinade over the chicken. Cover and refrigerate overnight. In the morning turn chicken occasionally in marinade. Heat grill. Remove chicken from marinade. Reserve marinade. Place chicken on grill over low heat and cook for 30 to 40 minutes, basting occasionally with reserved marinade. Chicken is done when meat inside is white. Discard remaining marinade.

"D" is for Dips and Wine

The ‘dip’ is a timesaving and easy hors d’oeuvre to prepare for BBQ dining this summer. When you’re pairing your favourite wine to dips, it’s more interesting to serve original recipes than to serve store bought versions.

Dips are easy to make and you don’t necessarily need a recipe. Use your taste buds as your guide.

Fresh fruit refresh the palate during the summer. If the dip has sweetness due to chunks of fresh fruit like pineapple or mango, even cranberry, be sure the wine offers sweetness as well. A sweet dip will make a dry wine taste offensive. Hot and spicy dips also require a matching wine with sweetness. Sweet and/or hot and spicy dips work best with an off dry white wine.

Just remember that light bodied wines work best with sour cream based dips, while heavier vintages complement cream cheese based ones. The same holds true for adding cheese. Add fresh cheese like feta and Chevre or salty cheeses like parmesan to dips that will be paired with light bodied whites. Use heavier cheeses, such as cheddar and blue cheese when matching a red wine to your dip.

If you’re beginning your party or event with a crisp, dry sparkling wine or brut Champagne or crisp, dry white wine, such as pinot gris and sauvignon blanc, create a yogurt or sour cream based dip. Sour cream is tangy, which is the same as the prominent taste sensation in this style of wine.

How about an avocado dip? Combine sour cream, avocado, finely chopped fresh cilantro, fresh lime juice, diced onion, minced garlic, salt and pepper. Artichoke and parmesan and spinach and artichoke dips also work with crisp, dry whites.

Complementary wines to serve with these dips include Henry of Pelham cuvee Catherine Brut (CSPC # 616441), $29.95 and Cooper’s Creek sauvignon blanc (CSPC # 957407), $15.45.

A riesling wine with a hint of sweetness works nicely with sweet, hot and spicy and/or cream cheese based dips. Fielding Estate riesling semi dry (CSPC # 36202), $15.95, and Vineland Estates riesling semi-dry VQA (CSPC # 232033), $13.85 both complement pineapple and ham dip. Combine cream cheese, chunks of fresh pineapple, diced ham, diced onion and salt and pepper. Hot and spicy and curry based dips also work nicely with this style of wine.

Asiago cheese dip is ideal to match to a big, fat white wine, such as a barrel fermented and aged chardonnay. Bring together mayonnaise, cream cheese, shredded asiago, and diced onion, salt and pepper. Flat Rock Cellars 2004, (CSPC # 681247), $16.95 is perfect to pair with this dip. This dip can also be paired with reds, as well.

Bacon blue dip is perfect for a red wine offering forward fruit character. Bring together cream cheese, chunks of blue cheese, minced onion, and crumbled bacon (include some of the bacon fat), salt and pepper. In fact, any dip highlighting bacon will work with red wine. Bacon has enough fat to stand up to the weight of reds. Pair this dip with Frog’s Leap 2005 zinfandel (CSPC # 593525), $37.95 or Henry of Pelham baco noir VQA (CSPC #270926), $13.75.

"C" is for Chicken Wings and Wine

Chicken wings and beer are natural partners. But what if you love wings and dislike beer? Or what if you simply feel like having a glass of wine with your wings? As much as I love having a bottle of beer on a hot sunny day (a bottle rather than a glass) or after working out at the gym, I find it filling and bloating. I dislike the idea of being bloated because of a beverage. If choosing to be bloated, I prefer this to be a result of too many French fries or chicken wings!

It also might seem rather frivolous to serve a quality vintage with something as casual as chicken wings? This may be true. However, there are plenty of delicious wines that fall into the ‘casual’ category. What makes a wine casual? Foremost it is the price. Casual wines, at least from my perspective, cost under $12.00 per bottle. Casual wines are also easy drinking, tasty but unsophisticated and drinkable today. Drinkable today means the wines are not complex and therefore will not benefit from time in your wine cellar.

Keeping price in mind, rose and blush are the best wine styles for chicken wings. Both offer good acidity that cuts through the greasiness of deep fried finger foods and a hint of sweetness that pairs well with most wing sauces. Honey-garlic, barbecue, sweet and sour, mango spice and other sauces contain some sweetness that pairs well with the sweetness in an off-dry rose or blush. When it comes to suicide or any hot and spicy versions made from hot peppers, the heat on one’s palate is subdued by both the sweetness and sourness (acidity) in the wine. So, we can refresh our palate with a rose or blush between delicious bites of chicken wings.

What is the difference between blush and rose wines? Rose is a traditional wine style. In the early 80’s, however, savvy winemakers started a new wine style called “blush” or Blanc de Noir. Blush wines were generally paler than roses. While some still exist, roses, like other legitimate wines, have never gone out of fashion. Rose and Blanc de Noir can be made with or without skin contact during the fermentation. The grapes may be crushed, leaving a bit of pigment in the juice, before the skins are separated and fermented. The grape skins can also be fermented with the juice for a short period, such as for eight hours to two days. The amount of time the skins remain in contact with the juice will determine the depth of colour in the blush or rose.

Chilling roses and blush wines makes them ideal for hot, spicy chicken wings. Even if you’re not a big fan of off-dry wines, you might still consider trying this combination. There are wines that shine when served alone and others that act as the perfect partner in food and wine pairing. Don’t underestimate the benefits of a lovely looking and refreshing rose!

"B" is for "Bison" with Malbec

My dad had a triple by-pass a few years ago. Knowing red wine in moderation possesses antioxidants that are good for one’s health, he drinks the occasional glass of red with his meals. Since he’s not an aficionado, he purchases products that tend to be inexpensive and awfully sweet.

A few months ago a wine loving friend recommended I try an inexpensive red called Finca Flichman Misterio malbec, (CSPC # 28803), $7.95. I tried the wine. For the price this is a decent quaffer, offering medium weight with fruity flavours like dark, ripe plums and a hint of toast on the back notes of the nose and palate. I purchased a bottle for my dad and he really enjoyed it.

Misterio is made from the malbec grape. It is one of six grape varieties used in the production of France’s famous red blend called Bordeaux. The grape requires lots of heat and sun, and so has really taken root in Argentina. It is now the national grape of this country with its largest plantings in Mendoza. Here the wines made from this variety are inky red with deep dark fruit flavours and velvety texture.

With 13.5 percent alcohol, this wine has enough viscosity (weight and fattiness) to work with red meat. I decided to try this wine with a type of red meat that is good for the heart, as well…bison!

I sipped a glass of Misterio with a bowl of chili made that I made with ground bison purchased at the Peterborough Buffalo Farm booth at the Saturday Peterborough Farmer’s market. The local farm and booth are owned and operated by Tim Belch.

Bison is low in fat, thus leaner than other red meats. However, it has a taste and texture very similar to beef. I added ground bison to my classic chili recipe. I also incorporated some unsweetened dark chocolate powder and finely ground coffee. Dark chocolate and coffee have pleasant bitterness that adds wonderful depth and roundness of flavour on the finish of the chili, harmonizing with the subtle tannin in Misterio.

Bison can be incorporated into a variety of heart-smart dishes that will complement Misterio. Tim Belch also offers a range of bison cuts at the farmer’s market. You can substitute bison for any dish that normally features beef. Examples are coffee marinated bison short ribs, bison burgers with extra old cheddar, bison pot pie, sheppard’s pie, bison and barley soup, meat sauce for spaghetti, etc. Try using bison in a traditional recipe for beef bourgignon. I’m sure Julia Child would have ventured to try bison bourgignon. Keep in mind that bison, because it has low fat, cooks in half the time as beef.

Misterio malbec tends to be slightly bitter on the finish when the bottle is first opened. After all, it is an inexpensive quaffer. I recommend you decant the wine for an hour or so before sipping.

"A" is for Acidity, the Crisp Kind

I often recommend chilled white wines with high acidity for the summertime. Crisp, dry white wines with good acidity partner well with summer foods, such as vinaigrettes for salad, grilled chicken and seafood, greasy finger foods and fresh vegetables from the garden.

When recommending crisp, dry white wines, I often suggest Sauvignon Blanc and dry Riesling. There are other white wines produced in wine regions around the world that fall into this category.

Pinot Bianco is an Italian grape variety grown in the northeast part of the country, in the provinces of Alto-Adige, Veneto and Friuli. Wines from this grape are medium-bodied with a light fruitiness and crisp acidity. They are sometimes fermented and/or aged in oak. When oak is employed these varieties fall into a different wine style category called big, fat whites. So, make sure that your pinot bianco has not seen any oak if you’re looking for a crisp, dry white.

Some Chardonnay is produced in this crisp, dry white wine style, as well. Chablis is the most northerly region of Burgundy. The area’s wines that receive the Chablis AOC must be made from the chardonnay grape. The AOC stands for the Code de Legislation des Appellation d’Origine Controlee. The AOC has two main objectives. The first is to geographically define wine-producing areas so that the origin of a wine may be clearly and accurately stated. The second objective is to establish production standards for each defined wine area, thus guaranteeing the origin and quality of a wine. The AOC is complemented by other laws, such as Vins Delimites de Qualite Superieure, Vin de Pays and Vin de Table. Generally speaking, an AOC wine is guaranteed to be of high quality, and to be produced in a way that preserves local traditions and emphasizes the uniqueness of the region or terroir. (Terroir is the combination of the geography, climate and soil of a particular wine region.)

Back to the crisp, dry white wine style. There are four classifications of Chablis AOC, each producing chardonnay with different character traits. All, however, falls into this crisp, white wine style. The classifications are: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. This region also produces crisp, white wines from the Sauvignon Blanc and Aligote grapes.

In Bordeaux, Sauvignon Blanc is also grown and made into a crisp white with good acidity. Bairrada is a wine region in Portugal that produces white wines in this style, as well, with crispness and lemony character.

Other white wines that celebrate this style category are Bacchus and Baden from Germany, and a Swiss grape variety called Chasselas. Frascati, Pinot Grigio and Orvieto are three more crisp, dry whites from Italy. It’s not surprising that many dry, crisp whites come from Italy. Wines produced in this style are considered food friendly as the high acidity cleans the palate. The Italians are renowned for drinking wine with almost every meal. So, it’s not surprising that they would produce crisp, dry whites that clean the palate between bites.

"Z" is Zealous for Super Foods!

When I was a kid my mom would always repeat, “Eat your spinach. It’s good for you.” Somehow my mom knew instinctively that spinach was a super food. I should have realized its power, given Popeye’s love for it.

I was too busy indulging my immature palate with corn, macaroni and cheese, chocolate, pizza, potato chips and French fries (Yippee!!). I was laying the groundwork for my carbohydrate addiction. Unfortunately, there’s no 12-step program for this gut-expanding, flab producing, artery blocking, childish diet program.

However, I’ve learned that adding super foods to one’s diet will aid in boosting the immune system and fighting disease.

Dr. Steven Pratt is considered the Superman of super foods. He is a world-renowned authority on the role of nutrition and lifestyle in the prevention of disease and optimizing health. He is also a senior staff ophthalmologist at Scripps Memorial Hospital in La Jolla, Calif., and an assistant clinical professor at the University of California at San Diego.

Pratt is the author of SuperFoods Rx: Fourteen Foods. According to Pratt, about 14 super foods are better for you than others. He says, “Each food was selected based on gold standard research of healthy dietary patterns around the world. These foods are an integral part of all the recognized healthy dietary patterns that prevent disease and extend our health span, and perhaps our life span, as well.”

His list of 14 include beans, blueberries, broccoli,

1. Beans: A great low-fat, low-calorie source of protein and an easy way to help control your weight and your blood sugar.
2. Blueberries: The best food on the planet to preserve a young brain as we mature.
3. Broccoli: The best food on the planet to prevent cancer.
4. Oats: A sure-fire way to lower your cholesterol.
5. Oranges: The most readily available source of vitamin C, which in turn lowers the rate of most causes of death in this country, for example, heart disease and cancer.
6. Pumpkin: Loaded with phytonutrients, which keep our skin young and help prevent damage from sunlight.
7. Wild salmon: A guaranteed way to lower your risk for cardiac-related death.
8. Soy: The only complete vegetarian source of protein.
9. Spinach: The best food on the planet to prevent cataracts and age-related macular degeneration, thus ensuring a lifetime of good vision.
10. Tea -- green or black: The easiest and cheapest no-calorie way to avoid heart disease and cancer.
11. Tomatoes: One of the easiest ways for men to avoid prostate cancer is the consumption of tomatoes and tomato-based products.
12. Skinless turkey breast: The leanest meat source of protein on the planet.
13. Walnuts: Consuming walnuts is an easy, tasty way to lower your risk of cardiovascular disease.
14. Yogurt: A tasty, easy way to boost your immune system.


Super foods are those packed with nutrients, aiding your body in boosting your immune system and fighting off all forms of disease.

Studies now show that red wine, consumed in moderation, with meals contributes toward a healthy lifestyle. So, there’s absolutely every reason why you should include red wine as part of your New Year’s resolution of eating right in 2006. You can cut down on fat, or calories or carbohydrates and still enjoy a glass of the fermented red grape.

Research shows that where the diet is high in fat, those who drink red wine with meals have a lower incidence of heart attacks. Many experts believe that red wine contains compounds, such as antioxidants, that aid in protecting our hearts and reducing the risk of strokes. Resveratrol is the most famous antioxidant found in red wine. It is believed to be good at mopping up chemicals responsible for causing blood clots, the primary cause of heart disease. Guercetin is another antioxidant believed to help prevent lung cancer. Red wine also has a flavanoid known as catechin that contributes to the reduction of heart attacks, as well.

Add to this that a glass of red wine after a stressful day acts as a natural tranquilizer, reducing anxiety and tension. Wine also aids in our digestion and contributes minerals and vitamins to our bodies.

A glass of red wine is also okay if you’re on a low carbohydrate diet. A 3.5 ounce glass of red wine contains only 1.8 grams of net carbohydrates. If you’re reducing your caloric intake, you’ll be happy to know that this same glass of wine only contains 74 calories.

While it is always pleasant to include a glass of red wine with your evening meal, it’s an experience of the senses to choose one that harmonizes with your main entrée.

There are basically three styles of red wine. The first is light, fruity red wines, which include those produced from grape varieties, such as Gamay or Pinot Noir. These wines tend to be refreshing, fruity with some sourness. For this reason it is best to chill your light reds for a half hour in the refrigerator before serving. Light, fruity red wines go nicely with ingredients offering sourness as their predominant building block. Foods highlighting sourness are cheeses, such as fresh Chevre, feta, as well as sour cream and cream cheese. When it comes to fish, tuna and salmon work nicely with light, fruity reds.

Red wines with forward fruit character is another wine style. Wines that fall into this category include shiraz, zinfandel and merlot. These wines tend to be low in sourness and low in bitterness with lots of berry fruit flavours. Pair these wines with roasted meats and vegetables, pasta or pizza with roasted tomato sauce, chicken or beef.

Austere red wines are heavy with lots of pleasant bitterness from the tannin and fattiness from their high alcohol content – about 13.5 to 14%. Cabernet sauvignon and cabernet franc are two grape varieties fermented into austere red wines. These reds work well with game meats and beef. Due to their bitterness, you can also pair them with foods offering bitterness, such as olives, radicchio and blue cheese.