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Magnotta 2004 Merlot Limited Edition VQA
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A bold, full-bodied wine with classic notes of red plum, mulberry and cassis. Sweet oak spice hints mingle with the ripe fruit profile to provide a lasting and truly memorable finish. A perfect match for roast rack of lamb, roast beef or wild game birds.
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Magnotta 2006 Cabernet Sauvignon VQA
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Clean, forward Cabernet Sauvignon with cassis, cranberry and cedar nuances in a medium-bodied, approachable style perfect for casual meals and casual sipping.
A natural with gourmet burgers, spicy kebabs or a hearty chili.
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Magnotta 2006 Cabernet Franc Special Reserve VQA
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A medium/full-bodied red with captivating aromatics of red currant,
cranberry, red cherry and herbs and a clean, dry mouthfeel that culminates
in a memorable finish. Perfect with 'Steak et Frites'.
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Magnotta 2007 Pinot Gris Special Reserve VQA
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A remarkably zesty Ontario Pinot Gris in the traditional Italian style packed with tropical fruit, apple and honey hints that finishes as clean as it is dry.
Superb with delicately seasoned seafood dishes.
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Magnotta 2006 Riesling Dry VQA
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Riesling at its most refreshing. Citrus and floral notes are the hallmark of
this delicate white wine. Its exceptionally dry character makes it an ideal
before dinner aperitif. Delightful on its own or with creamy cheeses.
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BOUILLABAISSE
3/4 cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and deveined
1. Heat the olive oil in a large saucepan and add the onions, leeks, chopped tomatoes and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
2. Stir in the fennel, thyme, bay leaf and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high and boil for about 3 minutes to allow the oil and water to combine.
3. Add fish and reduce the heat to medium. Continue cooking for 12 to 15 minutes or until fish is cooked. The fish should be opaque and tender but still firm. Fish should not be falling apart.
4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron and then pour soup into a warmed tureen or soup dishes. Serve immediately.
FEATURE WINE
2004 Chardonnay Barrel Aged Special Reserve VQA
GREAT ALTERNATIVE
2006 Sauvignon Blanc Special Reserve VQA |
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