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Monday, September 22, 2008

I have always found food and wine trends fascinating. In my business I find new products, flavours and ideas well before they hit mainstream so it’s always interesting to see how on the mark my personal favourites become.

Those who know me personally, know that Sparkling Wine has been my drink of choice for years. It’s so often reserved for special occasions but never in my house. When you consider that you can purchase a really good quality Prosecco or Cava (Italian and Spanish sparkling wines) for around $13, price isn’t a factor as most people spend on average $15 a bottle for wine. Sparkling wine is also a very versatile drink to pair with many different types of food. As a general rule the more a wine makes your mouth pucker, the better it is to match with foods and the crisp bubbles of a sparkling wine do just that! Plus I love the taste and it always makes me feel special even on a Tuesday night!


The other drink I have always been fond of is Tequila. Now most people raise their eyebrows when I tell them this as they see Tequila as a harsh, throw it back shot. But a small sipping glass of gold tequila can be a wonderfully rich, smooth and enjoyable experience. So I had to chuckle when this summer seasons LCBO Food & Drink magazine had an article on “Tequila Comes of Age” praising the merits of “sipping tequilas”. These are refined 100% agave spirits that are viewed in the same manner as single-malt Scotch. Tequila is now enjoying a soaring popularity and a sophisticated new image.


If you haven’t tried Tequila in a while, invite a few friends over and sample some of the newer brands on the market. Just make sure to serve some Tequila inspired dishes to help keep the party on an even keel!

Monday, September 01, 2008

The Memory Keeper’s Collection


It is often said that sounds, smells and tastes can bring us back to a long forgotten memory in an instant. The aroma of bacon and onions frying transcends my father back to his grandmother’s kitchen early on a Sunday morning; the ping of a flag pole line instantly has my husband recalling days of sleeping aboard the family sailboat as a small boy and every time I taste wild mushrooms I subconsciously find myself traipsing through a damp forest with my family searching for these woodsy delights.

So too do sensations and memories play an important role for Martin Malivoire when he speaks of his love of wine. Martin, owner of Malivoire Wine Company with his partner Moira Saganski, has been an passionate collector of wines for the past few decades. Through his work as a film and television special effects supervisor and now winery owner, Martin has had the pleasure of traveling to all corners of the world and in doing so has made it a habit to seek out small, unknown areas for wine. “I’d much rather travel to a small unrecognized wine region and immerse myself in the local food, wine and culture. It’s a great way to truly get to know a town, make some wonderful new friends and along the way uncover a few gems of wine, “explains Martin. “I’d find something I like; most often a house wine made down the road, and buy a half dozen cases to bring home with me.” And it’s a good thing for us he has.

As the lead donor to the 2008 Oakville Trafalgar Memorial Hospital’s Fine Wine Auction held on September 18th, Martin has donated over $200,000 worth of wine from his personal collection to be auctioned off in support of the Surgical Department of the Oakville hospital. Exciting wines such as a 1988 Penfolds Grange, South Australia, a 2001 Caymus Special Selection Cabernet Sauvignon, Napa California and 4 bottles of 1989 Chateau Petrus, each valued at $8,500. And although a bottle of Petrus may not make it onto everyone’s shopping list, there are wines to suit a variety tastes and budgets up for auction.

With such a vast collection, I asked Martin what it was that motivated him to acquire a specific wine. The answer was never about the cost of a bottle; whether it be $20 or $500; but about the story of the surroundings and the meal that was paired with the particular wine. He recalls for me a trip years ago to Roufach, France when after a damp, cold day of hiking, he and his traveling partner settled down in front of a crackling fireplace in a small bistro. He describes to me the many cyclists pedaling furiously past the window, a steaming dish of wild boar stew placed in front of him and a beautiful glass of ’88 Chateau Nouvelle Petrus (made down the road of course) that accompanied it. If it wasn’t for the 30 degree temperature in July, I too felt like I was snuggling back into the bistro chair rejuvenating myself with the fire and wine.

But for Martin, wine is not just for enjoying and collecting; it’s also his livelihood. Malivoire Wine Company, based in Beamsville, Ontario, released its first wine in 1997 to great reception and has continued to steadily increase not only the volume but the variety of wine it produces. New releases this summer include a 2006 Courtney Gamay and a 2007 Gewürztraminer. In addition to bidding on the over 450 bottles of wine, the OTMH Wine Auction attendees will be able to sample 3 of Malivoire Wine Company’s more popular wines on the night of the 18th; 2006 Ladybug Rose, 2006 Chardonnay and the 2006 Gamay. The wines will be paired with a selection of hors d’oeuvres and Martin will be on hand to share with you not only his wine but the stories that go with them.

With such wonderful memories, it’s hard for Martin to part with a selection of his cellar but in doing so he not only supports a wonderful cause in the Oakville Trafalgar Memorial Hospital but he also makes room for future wine adventures that will no doubt create new and lasting memories. To purchase your tickets to the OTMH Fine Wine Auction, showcasing a spectacular private collection, Malivoire wines and the man himself, visit http://www.otmhfinewineauction.com/ or contact Amanda Moore at 905-845-2571 ext. 6247.

Here’s a wonderful recipe courtesy of Malivoire Wine Company and Gamelle Restaurant in Toronto. Paired with the 2007 Malivoire Gewurztraminer it makes a delicious first course or light dinner. Enjoy!

Braised Onion and Brie Galette
Recipe provided by Chef Sean Moore of Gamelle restaurant in Toronto
Tips: For a quicker version, use ready to roll puff pastry or fresh pizza dough in place of making your own dough.
Beverage Pairing: 2007 Malivoire Wine Co. Gewurztraminer


For the Dough:
· 2 cups all purpose flour
· 1/2 lb unsalted butter, cut into small pieces
· 1 teaspoon salt
· 4-6 tbsp cold water


In a mixing bowl, combine the flour, butter and salt by rubbing them together with the tips of your fingers. When the butter and flour is the consistency of pea-sized pieces, turn the mixture onto a clean surface. Form a well in the middle of the flour-butter mixture and pour the water into it. Using the tips of the fingers of one hand, gradually work the flour into the water using a circular motion. Knead the resulting dough into a flat ball, cover with plastic and refrigerate for 1/2 hour.

For the Filling:


· 1 fennel bulb, trimmed of stems and root, sliced thinly
· 2 large Vidalia onions, peeled and sliced thinly
· 1 teaspoon chopped fresh thyme
· 100 mL Malivoire's Ver Jus (or substitute dry white wine)
· 1 tablespoon butter
· salt and pepper to taste


Place the butter in a saucepan over medium heat. When the butter begins to foam, add the sliced fennel and onion. Stir to coat the vegetables with butter. Add the fresh thyme and cover the pot with a lid. Turn the heat down low and allow the onion and fennel to cook and soften for about 30 minutes, stirring occasionally to prevent browning. Remove the lid and add the ver jus. Allow the mixture to cook further, stirring occasionally, until it reaches the consistency of a thin marmalade. Season to taste and remove from heat. Allow to cool completely.

To Finish:


· 200 grams Brie cheese, cut into small pieces
· 1 small bunch fresh Arugula
· A handful of toasted pumpkin or sunflower seeds (optional)
· 1 tablespoon extra virgin olive oil
· 2 beaten egg yolks


Preheat the oven to 350F.
Roll the pastry dough into a 10-inch circle. Move the dough onto a pizza pan or baking sheet. Spoon the onion-fennel filling into the center of the pastry and spread out evenly over the pastry, leaving 1 inch of uncovered pastry around the edge. Sprinkle the brie over the filling. Working around the outside of the galette, fold the uncovered 1 inch of pastry dough over the first inch of filling until you have a rough tart with a large exposed section of filling in the middle. Brush the pastry edges with the egg yolk. Bake for 30 minutes until pastry is golden brown and cooked through. Remove and allow to cool to room temperature.
Toss the fresh arugula with olive oil, pumpkin/sunflower seeds and a little salt. Arrange in the center of the galette. To serve, slice into wedges, and plate with some arugula on the side. Enjoy!


Malivoire Wine Company
3920 King Street West
Beamsville, ONT L0R 1B0
905-563-9253 http://www.malivoirewineco.com/

Oakville Trafalgar Memorial Fine Wine Auction
Thursday September 18, 2008
http://www.otmhfinewineauction.com/ 905-845-2571 ext.6247