Hi Everyone,

Here are Natalie MacLean's top picks for today’s Vintages release in the LCBO (March 20, 2010) http://bit.ly/b5bAZO Lots of tasty reds and white for spring (yes, it is coming!) and Easter in this release.


From Natalie,

If you’re using either my new iPhone app http://bit.ly/bujaEj or mobile section of my site for other smartphones http://bit.ly/dzCVNx to shop for wine this weekend, you can start with a dish you want to cook in the Pairings section http://bit.ly/bWyNUd . Let’s say it’s roast chicken, then when you get to the results page of generic wine types http://bit.ly/aKuo9J , click on the one you want, say Chardonnay or Pinot Noir, and you’ll get the most recently reviewed wines from today that match the dish and are in stores now.


Top Picks for March 20

Best Value White Wine http://bit.ly/dyAoT2

2008 Dr. Pauly-Bergweiler Riesling, Q.B.A., Mosel, Mosel-Saar-Ruwer, Germany: VC: Another fabulous Mosel Riesling with aromas of apple blossom, honey, citrus, peach and slate. A medium-dry, medium-bodied white with balancing mouth-watering acidity and a complex, lengthy finish. A trusty companion for a vast array of foods. Consider also moderately spiced Thai or Chinese dishes as interesting counterpoints. My note: Off-dry with a succulent ripe fruit sweetness that will go divinely with dishes that have an element of sweet or heat. Light-bodied. Pair with: oven-roasted turkey, apricot-braised pork, stuffed peppers, cabbage rolls, honey-garlic chicken spiced Thai dishes, Chinese dishes. 596601 9.50% MD 750 mL $13.95 Score: 88/100.


Favourite White Wine (http://bit.ly/ddfsgC

2007 Le Clos Jordanne Chardonnay Claystone Terrace, V.Q.A., Niagara Peninsula, Twenty Mile Bench, Ontario, Canada: VC: A very expressive Chardonnay from the exceptional 2007 vintage. The aromas of toast, tropical fruit, floral, peach, and nettles all play off each other to perfection. It’s dry, full bodied, with terrific balance and structure. A real charmer with a long finish. Consider cellaring this age-worthy beauty 3-5+ years, or, if you wish to enjoy it now, decant it (yes, decant a white wine to bring the fruit forward). My note: Is it possible to have a love affair with a wine? This would be mine. I don’t even drink Chardonnays much but this one drops me to my knees. Hazelnut, green apple, white perfect peach. Full-bodied with a long finish. Amen. Pair with: roast pork. 56929 14.00% XD 750 mL $40.00 Score: 94/100.


Best Value Red Wine Tied http://bit.ly/btdjO6

2008 d'Arenberg Shiraz The Stump Jump, Mclaren Vale, South Australia, Australia: Big attack wine with lots of mouth-watering acidity that needs food. Black plums and berries. 158238 14.50% D 750 mL $14.95 Score: 87/100.


Best Value Red Wine Tied http://bit.ly/bSoEuc

2008 Feudi Di San Marzano Primitivo, I.G.T., Puglia, Italy: VC: One of Italian wine’s creative forces is Valentino Sciotti. With state-of-the-art equipment, quality grapes, and a talented consulting winemaker, he manages to produce modern wines with outstanding varietal character, such as this fruit forward, beautifully balanced, food-friendly Primitivo. My note: Juicy, lip-smacking delicious! Bursting with purple plums and fleshy berries. Supple and full-bodied. Is there any better wine for barbecue or pepperoni pizza? I think not. Pair with: duck or pork in a plum sauce, barbecue, pepperoni pizza. 120915 13.50% XD 750 mL $12.95 Score: 88/100.


Favourite Red Wine http://bit.ly/bc32DT

2006 Tenuta Di Castelgiocondo Lamaione Sangiovese Marchesi De' Frescobaldi, I.G.T., Tuscany, Italy: Magnificent, heart-stopping wine: the kind that if you bring it to dinner, you gain 20 social standing points as everyone murmurs, “Who brought this wine?” while you bask in silent glorious modesty. Black fruit, smoke, forest-hidden violets, and the element of elusive happiness. 978411 15.00% XD 750 mL $63.95 Score: 96/100.


Best Value Rosé http://bit.ly/9TLlx0

2009 Mas Des Bressades Rosé Cuvée Tradition, A.C., Costières De Nîmes, Rhône, France: VC: An attractive, bright pink-red colour. Pretty aromas of wild strawberry, ripe redcurrant, rose petals, and a sweet menthol note. Dry and medium bodied, this rosé offers a compelling mix of tangy acidity and sweet fruit character on the palate. A delightful sipper, so put a few bottles away for the coming warmer days. My note: Draws you right into the glass, head first. Fleshy strawberries and raspberries. Resistance is futile. Pair with: spring salads. 950576 13.50% XD 750 mL $13.95 Score: 89/100.


Best Value Sparkling Wine http://bit.ly/axbeOs

2008 Batasiolo Bosc D'la Rei Moscato D'asti, D.O.C.G., Piedmont, Italy: Pure summer afternoon essence! Lovely orange and apricot peel with a light frizzante that sends a shiver through your palate. 28175 5.50% M 750 mL $16.95 Score: 89/100.


Favourite Sparkling Wine http://bit.ly/csJdj3

R. Pouillon & Fils Champagne Cuvée De Réserve Brut, A.C., Champagne, France: Robust and deep bubbly with strong toasty notes and ripe tree fruit. Terrific mousse. Persistent finish. 160937 12.00% D 750 mL $48.95 Score: 90/100.


Best Value Dessert Wine http://bit.ly/chZvRD

Quinta Do Infantado Ruby Port, Portugal: A very pleasant after-dinner drink with ripe red fruit and tangy acidity. 979898 19.50% MD 750 mL $15.95 Score: 87/100.


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SUPER BOWL SUNDAY
We're only two days away from the biggest football game of the year and if you are thinking about what to serve, I am offering up my personal Chili recipe. It's not too hot and not too mild, uses chorizio sausage, ground beef and chunks of beef ....and the spicing is amazing.

Greg’s FAW Chili
3 bell peppers (1 red, 1 yellow, 1green), diced
2 large Vidalia onions, chopped
3 cloves garlic (finely chopped); more if you like garlic
1 lb lean ground beef
1 lb sirloin tip cut into bite size chunks
1 lb chorizo sausage cut into bite size chunks
2 tbls olive oil
1 bottle ale (Keith’s India Pale Ale or whatever is in the fridge!)
3 tbls chili powder (or more to taste)
3 tbls mild New Mexico chili powder
1 tbls ground cumin
1 tbls ground coriander
1 tsp ground oregano
1 28 ounce can of diced tomatoes
1 28 ounce can of tomato sauce
1 28-ounce can of kidney beans, rinsed and drained
1 tsp brown sugar
1 lime
2 or 3 shots of Tabasco sauce (optional)

Directions
· Sauté onions in 2 tbls olive oil with half the chili powders, cumin and coriander over medium heat for 10 minutes
· Add peppers and cook for 10 more minutes
· Add meat and cook until browned (about 10 to 15 minutes)
· Add beer and bring to a boil; cook for 15 minutes
· Mix remaining chili powder, cumin, coriander and oregano in a small bowl
· Add spice mix to the pot, but reserve 1 ½ tbls of the mix
· Reduce heat to light boil and cook for 10 minutes
· Add canned tomatoes, tomato sauce and garlic
· Drain and add kidney beans
· Cook for one hour on medium heat stirring occasionally
· Add reserved spice (1 ½ tbls)
· Simmer for 20 minutes on low to medium heat, stirring occasionally.
· Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime
· Simmer on low heat until you are ready to enter this championship recipe at your next cook-off or to a group of hungry chili lovers. Keep your Pot Hot!
· Garnish with a nice aged cheddar cheese (grated) and toasted chiabatta bread

ENJOY!!

Ground Hog Day ...I saw my shadow!!!

I woke up this morning and saw my shadow ...which means 6 more weeks of soups and stews. To help you get through these next few weeks here is a great recipe for Hot and Sour Soup ...enjoy!

Hot and Sour Soup

Ingredients:
· 1 oz. dried Chinese black mushrooms or dried shiitake mushrooms
· 3 cups boiling water
· 2 Tbs. plus 1 tsp. white wine vinegar or rice wine vinegar
· 1 Tbs. plus 1 tsp. soy sauce
· 1/2 tsp. Asian sesame oil
· 1 1/4 tsp. Hot Asian chili oil
· 1/2 tsp. freshly ground pepper, plus more, to taste
· 5 cups chicken stock
· 1/2 cup canned thinly sliced bamboo shoots, rinsed and drained
· 1 boneless, skinless whole chicken breast, about 1/2 lb., cut crosswise into thin bite-size slices
· 1/4 lb. firm tofu, drained and cut into 1/2- inch cubes
· 2 Tbs. cornstarch
· 1/4 cup water

· 1 egg, well beaten

Tip:
To rehydrate dried whole mushrooms, place them in a bowl, add boiling water to cover and let soak for 30 minutes, until soft. For dried mushroom slices, reduce the soaking time to 15 to 20 minutes. Drain well. For extra mushroom flavor, reserve the soaking liquid and add it to the dish. Before using, strain the liquid through a sieve lined with cheesecloth or a coffee filter to remove any grit.

Directions:
Soak the dried mushrooms in the boiling water for 30 minutes. Drain the mushrooms and slice them thinly. Set aside.

In a small bowl, stir together the vinegar, soy sauce, sesame oil, chili oil and the 1/2 tsp. pepper. Set aside. In a saucepan over medium-high heat, bring the stock to a simmer. Add the mushrooms and bamboo shoots and cook until the stock is aromatic, about 3 minutes. Reduce the heat to medium and add the chicken and tofu. Cook until the chicken is just opaque throughout and the tofu is heated through, about 2 minutes. Add the reserved vinegar-soy mixture and bring to a simmer.

In a small bowl, combine the cornstarch and water and stir until the cornstarch is dissolved. Add to the soup and stir until the soup begins to thicken. Remove from the heat. Add the egg, whisking with a fork until little shreds of cooked egg form. Taste and adjust the seasonings with vinegar, pepper or soy sauce. Ladle the soup into warmed bowls and serve immediately.

Accompany the soup with a shredded cabbage salad dressed with rice wine vinegar, sugar and a little oil.

Serves 4.