Tag Archives: red Strewn Three

STREWN WINERY

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STREWN WINERY
UPCOMING EVENTS: 

 

SWEET & SAVOURY – MAKE THE MATCH!  ~ Daily in July

At our Terroir Bar the 2006 Riesling Late Harvest, which is showing all the classic flavours that develop with time in the bottle, is paired with some local classics: Upper Canada Aged Niagara Gold artisan cheese, Caramelized Onion Compote and Niagara Spiced-Peach Salsa for you to mix, match and enjoy. $10

 

COOL OFF WITH AN ICEWINE SHAKE! ~ Daily in July & August
At our Main Tasting Bar enjoy the frothy and flavourful creamy Strewn Icewine Shake (for adults only!). 10:30 am until pm. $5

 

DON’T MISS OUR HANDS-ON GREEN HARVEST EXPERIENCE

&  Picnic-style Lunch (optional) – Sunday, August 12

Join Strewn winemakers Joe Will and Marc Bradshaw for our Green Harvest event! The session begins with a private wine tasting and harvesting instructions. Then you’ll head out to the vineyard to thin grape clusters off the vine to allow the remaining grapes to concentrate more of the sun’s energy to ensure the best fruit for the best wines.

Following the Green Harvest, you will crush grapes to create a tart, fresh green juice called Ver Jus or “Ver juice”; a culinary ingredient produced in many of the world’s wine regions. After the hands-on session you can enjoy an optional casual lunch. Details to follow.

 

2010 FUTURES PICK UP THIS FALL 

 

We know those of you who purchased 2010 red wines on our Futures Program are eager to take them home as we’ve received numerous phone calls. The 2010 Merlot, Cabernet Franc, Cabernet Sauvignon, and flagship red Strewn Three will be released mid-September. All future purchasers will receive notification as to when they can pick up these big, bountiful red wines!

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Niagara Fruit Salsa on Old Cheddar and PumpernickelThe colourful fresh fruit salsa from the Wine Country Cooking School is a great topping for old cheddar cheese and bite-size squares of pumpernickel bread. Perfect for nibbling by the pool or on the deck!Fruit salsa:1/4 sweet red pepper, diced1/8 medium red onion, diced2 fresh nectarines or peaches2 fresh plums or apricots

2 tablespoons coarsely chopped fresh cilantro leaves

1 tablespoon lime juice

2 teaspoons olive oil

Salt and pepper to taste

 

Old cheddar cheese

Pumpernickel bread

 

To make salsa, combine diced red pepper and onion in a glass bowl. Pit the fruit and cut into small, bite-size chunks (leave skin on). Add to the pepper/onion mix. In small bowl, combine chopped cilantro, lime juice and olive oil. Pour over salsa; toss to combine. Season with salt and pepper. Cover and chill for up to 1 hour.

 

Just before serving, cut squares of old cheddar and pumpernickel. Top with a spoonful of fruit salsa.

Enjoy!

 
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