For the Dry Rub
For the Whisky Sauce
Stalk & Barrel Red Canadian Whisky
This wonderfully earthy expression is created by using a high percentage of our aged single malt and rye, blended together with selected casks of aged corn. This extraordinarily smooth yet complex mix of sweet malt and plump Canadian rye is imbued with intense flavours, richness, and full body.
Adelphi Private Stock
Blended from well-aged malt and grain Scotch whiskies, with an emphasis on the Highlands and Islands, this limited-run blend is put together in a solera-based system which retains the consistency from batch to batch.
Jeff Runquist '1448'
A deep, dark color with mature hues. The aromas lead with blue and black fruits, most notably black raspberry. The bouquet features sweet vanilla and hazelnut scents. The flavors are big and dense, with plenty of deeply concentrated ripe fruit framed with smoky deeply toasted oak. The succulent fruits flavors flow into a smoky toasted oak background.
Lunae Auxo Rosso
Intense ruby red colour.
Persistent aromas of ripe fruit and berries, prunes and red mulberries on the nose.
The clear spicy note recalls black pepper and liquorice. The wine is warm and soft but well-balanced by the significant structure and pleasing tannin.
2 cups cubed peeled potatoes
1 cup chopped onions
1 cup thinly sliced carrots
½ cup diagonally sliced celery
2 tablespoons water
½ teaspoon salt
1/8 teaspoon pepper
8 slices precooked bacon, cut into 2-inch pieces
2 tablespoons margarine or butter
1. Heat grill. In 3-quart microwave-safe casserole, combine potatoes, onions, carrots, celery and water. Cover with microwave-safe plastic wrap. Microwave on HIGH for 5 to 6 minutes or until vegetables are hot and have just begun to cook, stirring once during cooking. Drain. Stir in salt and pepper.
2. Cut 18x18-inch sheet of heavy-duty foil. Place potato mixture on foil. Top with bacon and dot with margarine. Wrap securely using double-fold seals, allowing room for heat expansion.
3. Immediately place on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 25 to 30 minutes or until vegetables are tender.
To serve, carefully open foil packet to allow steam to escape.
Fruity aromas of yellow peach and citrus lift out of the glass along with a hint of wild herb. Reflecting the nose, the vibrant savory palate offers apricot and grapefruit alongside crisp acidity.
Lunae’s Ciliegiolo is brilliant ruby red in color, resembling the fruit it takes its name from (Ciliegia is italian for ‘cherry’). Fragrant notes of red fruits, predominantly cherry, spices and Mediterranean bush. Soft and fruity on the palate, elegant and smooth, fresh with naturally low-acidity.
¼ cup vegetable oil
2 tbsp raspberry vinegar or 4 tsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp sugar (optional)
2 tsp poppy seeds
1 green onion, finely chopped
½ tsp salt
1/8 tsp paprika
½ cup slivered almonds
¼ cup granulated sugar
2 tsp water
3 bunches spinach
2 cups strawberries, sliced
Dressing: Place the oil, vinegar, Worcestershire, 1 tbsp (optional) sugar, poppy seeds, green onion, salt and paprika in a jar or small container with a resealable lid. Shake well.
Dressing can be made ahead and left at room temperature for up to 1 day or refrigerated, covered for 2-3 days. Flavour improves as it sits.
For the Almonds: grease a large piece of foil and place on counter.
Place almonds, sugar and water in a medium-size frying pan or saucepan. Cook over medium heat, stirring frequently, until sugar melts.
As soon as sugar turns light golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden colour and coats almonds. About 6-8 minutes.
Immediately turn coated almonds onto foil. Do not touch as they are extremely hot!!
Let cool, preferably to room temperature, then break into small pieces.
If making ahead, nuts will keep well at cool room temperature or in the refrigerator for weeks. If your kitchen is warm and humid, its best to store them in the refrigerator.
Salad: Wash spinach and tear into bite size pieces. Place in a large bowl, along with strawberries.
If not serving right away, cover salad with a damp paper towel and refrigerate for up to 4 hours.
Just before servings, toss salad with about half of the dressing, then keep adding a little more dressing and tossing until spinach is lightly coated.
Add almonds and toss.
1-pint ripe raspberries
1 cup (about) good-quality red wine vinegar
Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
Set a strainer over a medium bowl, line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.
Lunae’s Ciliegiolo is brilliant ruby red in color, resembling the fruit it takes its name from (Ciliegia is italian for ‘cherry’). Fragrant notes of red fruits, predominantly cherry, spices and Mediterranean bush. Soft and fruity on the palate, elegant and smooth, fresh with naturally low-acidity. Very versatile.
Ciliegiolo is a perfect match with cold cuts, pizza, poultry, hearty salads or, when slightly chilled (57-59F), it will accompany seafood dishes beautifully.
Cryomaceration and soft pressing. The grapes are left to ferment slowly, in temperature-controlled stainless steel tanks and in contact with their lees. Fresh and floral scents of white pepper, pine nuts and broom and a dry and soft taste for a wine that stands out for its excellent quality
oysters, sushi, sashimi and all the raw fish. The combination with white and red meats is also interesting. Excellent combination with glazed duck.
Careful grape selection and thorough inspection during the pressing phase, followed by slow fermentation at a controlled temperature with daily plunging for 15-20 days. Then 15% of the wine, is aged using French barrique for 8 month and finally blended and aged in bottle before release. The finished wine is rich, persistent bouquet with intense hint of jam, good intensity, balanced. Elegant, aromatic and highly persistent.
Perfect with red meats, chicken and game.
Picture for category Old Soul
Old Vines and their descendants are vessels of an eternal soul that offers wisdom, strength, and stability. These prized wines are better balanced, with more body and structure.
This Pinot Noir brings you a balanced fruit-forward style. Lifted aromas of blackberry, strawberry and jammy fruit, along with toasty oak notes. The wine shows balanced acid and integrated tannins to leave the palate refreshed and wanting more.
Red Kuri Squash Soup, Fennel-Garlic Pork Roast, and Smoky Glazed Ham with Red Pepper Jelly
Lusciousness is the name of the game for this wine and it delivers in spades. Bright aromas of raspberry jam and black cherry are the focal point of the flavors, but it carries with it lots of baking spice, vanilla and a hint of cocoa. The wine is positively unctuous on the palate with a texture like molten chocolate and a long, lingering finish. Aged 18 months in Oak Barrels
Texas-style Beef Brisket, Pulled-Pork Sliders with Garlic Aioli, Grilled Ribeye with soy marinade, Wood-fired oven pizza with prosciutto and arugula.
Fruit for the Les Grains is harvested at night. The Les Grains wines come from select vineyards in the Luberon and Ventoux slopes. While Chardonnay and Merlot are not typical for this region, the high altitude and night harvesting maintains the freshness and fruitiness of these wines, making them ideal for everyday enjoyment.
The perfect welcoming glass of wine.