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 a wine that fits your sweet but spicy personality, than this wine is perfect for you.
The 2013 Reisling from North 42 Degrees Estate Winery has floral, lemon and apple notes and is great to use when making wine jelly (which is also a wonderful holiday gift). It is comprised of two distinct clones of Riesling, one from Germany and one from Alsace, France, hense the sweet and spicy. This wine pairs deliciously with pork, wild game or delicious Asian cuisine.
With Asian cuisine in mind, we wandered over to see our friend, chef Ted Dimoglou of Tiki Sushi and Chopped Canada notoriety, to see if he had any interest in pairing a dish with the Riesling. Little did we know he had just returned from a hunting trip and was super jacked about creating something with what he had come home with: wild goose.
This meal he created is a quintessential Windsor-Essex dish, complete with a local wild goose, local Berkshire pork and local wine.
Wild migratory foul are found in abundance in Essex county. Although most hunters tend to make pepperettes from the meat, you can use it in many classic applications. This is Ted’s version of Essex County Coq au Vin. Simple and delicious.
Goose au Vin
- 2 lb wild goose meat 2 inch cubed
- 1 lb lardon ( Wagners smoked Berkshire rib fatty end)
- 1 bottle Riesling
- 1 litre chicken stock
- 1/2 lb wild mushroom blend
- 6 medium potatoes 1 inch cubed
- 2 cloves garlic chopped
- 1 large onion chopped
- 1/2 lb butter
- Tablespoon veg oil
- Salt and pepper to taste
- Pinch thyme
- 6 bay leaves
Heat oil and butter in medium stock pot. Brown goose meat then add onions. Add Riesling and stir to deglaze pot. Add the rest of ingredients, cover and simmer for 4 hrs. Test one piece for tenderness and cook a little longer if necessary.