Our 30 Days of Local Wine campaign takes place throughout the entire month of December. Each day we’ll be featuring a different local wine from several of the Essex Pelee Island Coast wineries along with recipes for food, cocktails (yes, wine cocktails), desserts, party tips and more. Click here for the complete list of 30 wines.
Also, we want to see how you enjoy your local wine. We encourage you to use the #30DLW hashtag on Instagram to win prizes like a day for 2 on a tandem bicycle on our award winning Wine Trail Ride Cycling Tours. Click here for more details on the 30 Days of Local Wine Contest.
If you’re looking for wine that’s as smooth and velvety in flavour, look no further.
The 2012 Cabernet Sauvignon from North 42 Degrees Estate Winery has the flavour of sun dried Montmorency cherries, vanilla and toasted almonds, with velvety tannins. As the festive season is underway, there’s nothing more delicious than a warm glass of spiced milled wine, and this wine is great to use in milled wine recipes.
Interestingly enough, the grapes used to make this wine are ones that grape growers hate and wine makers love. It produces small yields but exceptional quality, and we’re so glad! Grape growers were made happy however, when this baby won the bronze medal in the 2014 Fingers Lakes International Wine Competition.
Bring a bottle with you for Christmas dinner and you’ll make an entrance. The 2012 Cab pairs perfectly with meats and strong cheeses.
We brought a bottle with us to see chef Johnny Oran of Licia Ruby Food Company. After some careful consideration, Johnny perfectly paired the Cab Sauv with this recipe while using products from Robbie’s Gourmet Sausage Co. and Dressed by an Olive.
Arbrosana Poached Chinook Salmon
- 6 leeks cut into rings and washed, 1 cup arbosana of olive oil, 1/4 cup of garlic olive oil from Dressed by an Olive
- 2 tsp salt
- Fillet of Chinook salmon
- 1 pack of Apple & Sage sausage from Robbie’s Gourmet Sausage Co.
- 1 pack of Caribbean jerk seasoning
- Prawn chips
- Place 1 cup of olive oil in a pot with heat on medium, once oil is heated add leeks and salt. Cook until leeks are tender, finish by adding garlic olive oil Add salt to mixture if required. Reserve
- Heat oven to 275F. Cut salmon into portions and place on a baking sheet with parchment paper. Once oven is heated liberally sprinkle Caribbean jerk seasoning and salt on top of salmon. Place salmon in a baking dish skin side facing up and pour olive oil in dish so that fish is 3/4 submerged. Bake until cooked 15-20 minutes.
- Grill Robbie’s sausages until cooked through. And glaze sausage with red apple balsamic vinegar
- Heat olive oil in a deep pot
Place mound of leeks on plate, top with roasted salmon, place sausage nest to salmon. Garnish with prawn chips and lemon olive oil.