When people think about what to serve on New Year's Eve, the classic choice is always sparkling wine. Bubbly has become the celebratory wine enjoyed at parties or momentous occasions and there are a few reasons for this. Sparkling wines are some of the most versatile when it comes to pairing wine and food. When you are serving multiple appetizers or canapés at a party, a sparkling wine's acidity and carbonation helps cleanse the palate and cut richness/fat. Sparkling wines offer depth of aroma and flavours; they often have a great deal of minerality paired with subtle fruit notes and some traditional method sparklings offer an earthy savouriness. While some bubbly wines may be quite dry, others offer a hint of sweetness like our Sparkling Riesling. This wine works exceptionally well with cheeses or foods with a bit of spice to them, which is why we paired our Sparkling Riesling with a Turkey Lettuce Wrap recipe. If you prefer a drier style wine, we have two traditional method Champagne-style wines: Lot 3 Brut and 2008 Brut. The fresher and younger of the two is our 2010 Lot 3 Brut. It offers a searing acidity that is sure to cut the fat of the meat and pastry in the Tourtiere Tartlet recipe. Our 2008 Brut has seen the longest amount of age at 60 months sur lie and offers unique earthiness that true Champagne lovers enjoy. We have paired this sparkling with a recipe that has harmonizing flavours, an Ontario Mushroom Bruschetta. All three of these lovely sparklings can be purchased as a pack in our Holiday Sparkling Set. Click here to purchase a package and cheers to a very happy New Year!
Ontario Mushroom Bruschetta with The Grange's 2008 Brut
- 1 small Ontario Onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp (25 mL) olive oil
- 8 ozs (250 g) mixed Ontario Mushrooms, (shiitake, cremini, button etc)
- ¼ cup (50 mL) chopped oil-packed sun-dried tomatoes
- 1 tomato, seeded and diced
- ¼ cup (50 mL) chopped fresh basil
- ¼ tsp (1 mL) each salt and freshly ground pepper
- 24 baguette slices
- In large skillet, cook onion and garlic in oil over medium heat, stirring often, until lightly browned and softened, about 5 minutes.
- Cut mushrooms into half slices and add with the sun-dried tomatoes to skillet. Cook until lightly browned, about 5 minutes.
- Remove from heat and stir in tomato, basil, salt and pepper.
- Toast baguette slices in 400°F (200°C) oven for about 6 minutes, turning once, or until lightly browned.
- Serve mushroom topping warm or at room temperature on crostini.
Source: The Ontario Produce Marketing Association, www.theopma.ca
LEFTOVER TURKEY LETTUCE WRAPS with The Grange's Sparkling Riesling
Prep Time: 10 min Cook Time: 10 min Total Time: 20 min Serves: 4 (double recipe for more servings)
- 12 ounces ground Ontario turkey (or shredded leftover white & dark meat!)
- 2 teaspoons Pristine Gourmet cold-pressed canola oil
- 8 ounces Ontario button mushrooms, chopped
- 3 Ontario green onions, chopped
- 1/4 cup soy sauce
- 1 tablespoon Ontario maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon Sriracha sauce (or to taste)
- 1/2 teaspoon sesame oil
- 1/2 Ontario greenhouse cucumber, sliced
- 2 Ontario greenhouse yellow tomatoes
- 2 birds eye chilies
- 1 bunch cilantro1 head of boston, butter or iceberg lettuce
- For the filling, brown mushrooms in the oil in a large saute pan over medium-high heat. Add turkey and saute until no longer pink.
- Add scallions and garlic. Cook until the mushrooms soften.
- Add soy sauce, maple, sesame oil and vinegar to pan. Stir well while cooking for one minute. Remove from the heat. Add sriracha to taste, stir to combine.
- Serve the turkey mixture with the lettuce leaves and greenhouse vegetables, herbs and fresh chilies for lettuce wrap assembly.
Source: Ontario Culinary
Tourtiere Tartlets with The Grange's 2010 Lot 3 Brut
Yield: 12 tartlets Prep Time: 40 minutes Cooking Time: 30 minutes
- 2 lb (1 kg) lean Ontario ground pork
- 2 cups (500 mL) onions, finely chopped
- 1 Tbsp (15 mL) garlic, minced
- 4tsp (20 mL) fresh sage, chopped
- 1 ½ tsp (7 mL) salt
- 1 tsp (5 mL) black pepper
- ½ tsp (2 mL) celery seed, ground
- ¼ tsp (1 mL) ground cloves
- ½ cup (125 mL) water
- 2 cups (500 mL) mashed baking potatoes
- short crust pastry for 12 tarts
- 2 eggs, beaten
- In a large saucepan, combine first nine ingredients. Over medium heat, bring to a boil, and simmer for 30 minutes or until liquid has almost evaporated. Stir frequently to break up pork. Cool mixture for 30 minutes. Stir in mashed potatoes until well mixed. Line 12 tart trays with pastry. Divide pork equally between trays.
- Combine eggs with 2 Tbsp (25 mL) water. Brush edges with egg wash. Cut out covers, cover and crimp edges. Freeze at this stage if desired. Preheat oven to 400ºF (200ºC). Before baking, brush tops with egg wash and make a small steam hole in top of each. Bake at 400ºF for 30 minutes or until the pastry is nicely browned.
Source: Ontario Pork