30 Days of Local Wine – Day Twelve: Erie Shore Vineyard, 2008 VQA Riesling

30 Days of Local Wine

A crisp refreshing, dry wine with great apple, grapefruit, pear and peach nose and taste, the 2008 VQA Riesling from Erie Shore Vineyard has great structure and finish. A vintage year.

The 2008 Riesling is aged in stainless steel by winemaker Harvey Hollingshead and has a (0) sugar code. Best served at 10-15C (50F), the 2008 Riesling retails for only $12.95.

This 2011 Finger Lakes International Wine Competition bronze medal winner is a great match with fish, salmon, pork, and salads with oil based dressings, pates, and any cheeses.

“The nose was a bit shy in the beginning but did open up shortly after being poured into my glass with some old apple and mineral notes”, says Gary Killops of the Essex Wine Review.

Gary also reccommends that if you’re looking for a white wine to serve with Christmas turkey, to consider buying this one.

“At the price, opening a few bottles won’t break the bank.”

Here is a nice recipe provided by Alma Hollingshead that also pairs nicely with the wine:

Planked Brie with Peaches & Blueberries

Planking soft and semi-soft cheeses is easy and people go crazy for it. The rind on the cheese turns a golden colour from the smoke and the cheese oozes once the rind is broken. Serve planked cheese with a grilled baguette and crackers.

  • 1 thin cedar plank (approximately 15cm square) soaked in water
  • 1 ripe local peach, thinly sliced into strips
  • 250 mL fresh local blueberries
  • 230 mL local honey
  • 5 mL chopped fresh thyme
  • Black Pepper
  • 150 g wheel brie cheese made from Ontario Milk
  • 1 baguette sliced

Preheat the barbecue to medium heat. In a small bowl, gently combine the peach slices, blueberries, honey, thyme and season with black pepper to taste.

Place the brie on the plank and top with the peach mixture. Place the plank on the barbecue and close the lid. Plank grill the cheese for 15-18 minutes or until the cheese is golden brown and slightly puffy. Remove the plank from the grill and allow the cheese to cool for one to two minutes.

Serve immediately with the sliced baguette, a few big spoons and lots of napkins. Serve s 4. /Recipe from Tedreader.com – napleongrills.ca.

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