Release Date: February 18, 2012
Elvi Wines Vina Encina 2007
Country: Spain
Region: Ribera del Júcar
Price: $17.95
LCBO Vintages Section – Inventory Search
Product Code: 157271

Tasting Note
The 2007 Vina Encina is composed of 33% Bobal,
26% Merlot, 23% Cabernet Sauvignon, and 20% Tempranillo
aged in French and American oak for 5 months. It sports
a fruity nose of cherry, strawberry, and black raspberry along
with spice and floral notes. Ripe, sweetly-fruited, and balanced,
this flavorful effort is likely to evolve for 1-2 years and can be
enjoyed over the next 5-6 years.
Score – 88. (Jay Miller, erobertparker.com, April 2010)

Release Date:  February 18, 2012
Chuèrra Riserva Cannonau 2007
Country: Italy
Region: Sardegna
Price: $15.95
LCBO Vintages Section – Inventory Search
Product Code: 270272

Tasting Note
Cannonau (or Grenache in France) is well displayed here,
with aromas of plum, blackberry, tar, licorice, mint and fruit
leather. Dry and fairly fruity, with good moderate tannins and
a fine acid zip. Medium bodied with a fairly long and impressive
finish. Cellar it 2-3 years, or enjoy it tonight with grilled liver
and onions, or braised meat dishes. (VINTAGES panel, July 2011)

Release Date: February 4, 2012
Lornano Chianti Classico 2007
Country: Italy
Region: Tuscany
Price: $14.95
LCBO Vintages Section – Inventory Search
Product Code: 211599

Tasting Note
Amazing nose of pure red fruit, hay, bay leaf, mocha and
dried mushroom. It has a fleshy palate, but the balance is
in perfect tune showing nice blackcurrant, a pleasing sweetness
and just a faint layer of dusty tannin. Great price for a great wine.
(Alan Kerr, gangofpour.com, Feb. 4, 2011)

Additional Reviews
Reviewed by: Sara d'Amato (WineAlign)
Ripe, chocolately nose with fresh earth and prune. Palate shows
raisin, and lots of dried fruit, walnut, slightly drying tannins and a
plump mouthfeel. Would pair well with blue-veined cheese as it
exhibits very ripe, almost port-like flavours. Score: 86

Release Date: January 7, 2012
Cappezzana Barco Reale Di Carmignano 2008
Country: Italy
Region: Tuscany
Price: $15.95
LCBO Vintages Section – Inventory Search
Product Code: 508531

Tasting Note
A wine of finesse and elegance. Cherry, licorice and spice flavors,
with a saline element, combine seamlessly with the medium-bodied
frame and firm structure. The savory note continues on the lingering
finish. Drink now through 2020. Score – 92.
(Bruce Sanderson, Wine Spectator, Dec. 2011/Jan. 2012)

Additional Reviews
Reviewed by:  John Szabo (WineAlign)
A fine, mature, quite complex wine here for the money with an
intriguing mix of earth, red and black fruit flavour allied to dry herbs
and spice. The palate is firm and juicy, with terrific length,
depth and balance.

Makes 50 hors d’oeuvres
Level of Difficulty: Medium
Variation: Substitute lamb with ground chicken

Ingredients
2 tbsp olive oil
1 onion finely chopped
1lb (500 grams) ground lamb
2-3 pinches sea salt
2-3 pinches fresh ground black pepper
1 cup (250mL) mint and pistachio pesto – see recipe below
10 sheets phyllo pastry
2 tbsp of olive oil to brush the phyllo with
truffle honey

Directions
1. Add the oil and onions to a pan and sauté for about 5 minutes until soft, allow to cool.  
2. In a large bowl, combine the cooled onions, lamb, salt, pepper and pesto.
3. Lay out a sheet of phyllo. Brush it with a thin layer of olive oil (cover remaining phyllo with plastic wrap then a damp towel to prevent drying out)
4. Using a sharp knife, cut phyllo into 2 ½  (6cm) inch wide strips. Put a scant 1 tbsp of the lamb mixture about ½ inch from the end of each strip.
5. Fold one corner of the phyllo over the filling to create a triangle. Fold up triangle , continue folding triangle sideways and upward until the end of the phyllo strip.
6. Brush the outside with a little more olive oil and place triangles on a baking sheet lined with parchment paper.
7. Bake at 375°F (190°C) for 15 minutes until golden brown.
8. Drizzle a little truffle honey on top and garnish with fresh mint leaves. Serve hot.

Mint and Pistachio Pesto – makes 1 cup
Ingredients
1/4 cup toasted unsalted pistachio nuts
1/4 cup parmigiano cheese
1/3 cup olive oil
3/4 cup fresh basil leaves
1 ½ cups fresh mint leaves
3 cloves of garlic
2 pinches of salt
2 pinches of pepper

Directions
Put everything in a food processor and process until almost smooth. Refrigerate overnight to let the flavours mingle.

wine recommended for this recipe:  Terre Nere Rosso di Montalcino 2007

Recipe by Melanie Secciani – TheSpiceLab

Release Date: December 10, 2011
Terre Nere Rosso di Montalcino 2007
Country: Italy
Region: Tuscany
Price: $17.95
LCBO Vintages Section – Inventory Search
Product Code: 249524

Tasting Note
Medium-deep ruby with aromas of chocolate-covered raisins,
smoke, saddle leather, ripe strawberry and dried herbs. Dry,
round and fairly ripe with velvety mid-palate tannins giving it
structure. Medium bodied with a medium-long, crisply fruity
finish. Try it with beef or lamb stews, or dishes featuring
grilled portobello mushrooms. (VINTAGES panel, Oct. 2011)

Additional Reviews
Reviewed by: John Szabo (WineAlign)
Simple, honest, juicy, mature, ready to enjoy Rosso. Tannins
are fine-grained and light, acid marked and fresh, as it should be,
and length and depth above the mean. Tasted November 2011.

Release Date: November 26, 2011
Gonzalo De Berceo Reserva 2005
Country: Spain
Region: Rioja
Price: $20.95
LCBO Vintages Section – Inventory Search
Product Code: 246744

Tasting Note
Colour: deep cherry. Nose: spicy, raspberry, fresh fruit, red berry
notes, fruit liqueur notes, balsamic herbs, cocoa bean. Palate:
powerful, rich, spirituous, round tannins. Score – 91.
(Peñín Guide to Spanish Wine, 2011)

Makes 16 pieces
Level of Difficulty: Easy

Ingredients
2 Eggplants, sliced lengthwise (about 16 slices)
16 Slices of prosciutto
1 Ball fresh mozzarella
16 Fresh basil leaves
32 Capers (2 for each roll)
2 Tomatoes
Olive oil
Parmigiano cheese, grated
Aged balsamic vinegar

Preparation
Eggplant slices:
Place eggplant slices in a colander, sprinkle with salt and let sit for 1hour to release some of the water.
Pat slices dry with paper towel and lay them on a baking sheet.   Brush with some olive oil and place in oven to broil, or grill the slices on a grill for about 10 minutes, flipping once.

Tomatoes:
Score the bottom of the tomatoes and put them in a pot of boiling water to blanch them.  When skin starts to come loose (30-60 seconds), remove them from water.  Run the tomatoes under cold water and remove the skins.  Roughly chop, and remove seeds.

Putting it altogether:
1. Lay each piece of grilled eggplant flat.
2. Top each with one piece of prosciutto.
3. At one end of the eggplant, place a little of the tomato, 2 capers a little of the mozzarella and one basil leaf.
4. Roll up the eggplant and secure it with a toothpick.
5. Place rolled pieces in a baking dish.
6. Drizzle with some olive oil and sprinkle with the parmigiano cheese.
7. Bake in oven at 350°F (180°C) for 8 minutes, remove from heat.
8. Drizzle with a little balsamic vinegar, serve warm.

wine recommended with this recipe:   Le Pupille Poggio Valente Riserva, 2006

Recipe by Melanie Secciani – TheSpiceLab

Makes 8 portions
Level of Difficulty: Easy

Ingredients
20 Cherry tomatoes
8 Slices of Tuscan bread or other European bread
8 Slices of fresh mozzarella (about 2 large balls)
8 Leaves of fresh basil
Aged balsamic vinegar
Olive oil
Salt and pepper

Directions
1. Place tomatoes in roasting pan, coat with olive oil and sprinkle with salt and pepper.
2. Roast tomatoes in 400°F (200°C) oven for 1 hour.
3. Remove tomatoes from pan, reserving oil left in bottom of pan.
4. Place bread slices on baking sheet and roast bread until crispy, about 10 minutes.
5. Brush bread slices with reserved oil, cut tomatoes in half and place on bread, place one slice of mozzarella on each piece and return to oven until mozzarella has melted .
6. Gently rub basil leaves between your fingers to release the oils.
7. Drizzle the bread slices with balsamic vinegar and place basil leaves on top.
8. Serve warm.

wine recommended for this recipe:  Lornano Le Bandite Chianti Classico Riserva 2007

Recipe by Melanie Secciani -  TheSpiceLab

1.     

Release Date: November 12, 2011
Agriverde Riseis Montepulciano 2008
Country: Italy
Region: Abruzzo
Price: $14.95
LCBO Vintages – Inventory Search
Product Code: 134478

Tasting Note
Earthy aromas buoyed up by plum and ripe black-fruit notes.
The palate is soft and supple, with satisfying echoes of the
nose, and fresh raspberry mid-palate. Medium bodied with
well-balanced acidity and tannins, this will be a perfect
companion for grilled lamb, gourmet sausages or a richly
sauced gourmet meat pizza. (VINTAGES panel, Nov. 2010)

Additional Reviews
Reviewed by: Beppi Crosariol (The Globe and Mail)
A premium take on the great bargain red of central Italy, this montepulciano (that’s the grape) is medium-full-bodied with pure cherry-like flavour, a silky middle and juicy acidity. Grilled sausages would make a fine match, as would many tomato-based vegetarian dishes. But it’s nice on its own, too.
Score: 89