A wine for your everyday occasion. The perfect choice for craft winemakers who want easy-drinking table wines that pair perfectly with every meal. Grand Cru brings together the advantages of premium ingredients and the convenience of shorter fermentation times, ensuring that you can enjoy your craft wine quickly and more often.
GRAND CRU PINOT NOIR
The soft texture and dark colour of this wine complement the flavours of berry fruit, with a subtle raspberry undertone. An approachable yet still sophisticated red wine.
Food Pairings Great with Italian sausage pizza or Mediterranean lamb.
PINOT NOIR CRANBERRY SAUCE 5 cups cranberries frozen or fresh 1 ½ cups pinot noir 1/2 tsp allspice 1/2 tsp cloves whole cloves 1/2 tsp black pepper 3/4 cup brown sugar packed 3/4 cup honey 3/4 cup orange juice & orange zest 2 sprigs rosemary 1 cinnamon stick 1 vanilla pod split How too Combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices. In a medium saucepan. Add vanilla pod seeds and pod to pot. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries break open and liquid starts to thickens about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod.
GRAND CRU SAUVIGNON BLANC
Straw in colour with a refreshing grassy nose; and food friendly white wine offering a light, fruity aroma with green, herbal flavours and a touch of mint.
Food Pairings Great with mild Asian food including white fish or sushi.
Ingredients 140g pickled pork fat back/or pork bellies small cubes (Available at The Old Time Meat Market) 100g frozen shrimp tail removed semi thawed, I just spread them out on a plate before I start 100g scallops semi thawed, quarter if using large scallops, thaw with the shrimp 200g cod or haddock or sole chunked 1 large carrot cut into small cubes 1 cups of potatoes cubes 1 medium sized onion chopped 1/4 chopped celery 1/2 cup chicken broth Salt, pepper, curry, a touch cayenne pepper, a 1 ½ tsp white sugar 2/3 cup of whipping cream, 2/3 cups of milk, 1 cups water, butter or margerine Preparation. pour a glass of Sauvignon Blanc SIP WINE. Fry pork in non-stick pan until golden brown. You can save fat as a garnish. Add greese to pot for chowder. SIP WINE. Add onion and celery simmer until tender, add water, potatoes, carrot and simmer 10 minutes. Add spicing to taste, simmer 5 or 6 minutes. SIP WINE. Turn heat off, add milk and stir to reduce temperature, if the chowder is too hot cream will curdle and separate (still tastes great but does not look as nice). Add cream and butter/margarine. Taste and add more spicing if needed; don’t over do the spice. This makes 3 large servings, freezes well. It is better if it can sit for a few hours. Serve with fresh Baguette and brie to spread on the Baguette. Dessert is a small piece of chocolate.
RJS CRAFT WINEMAKING ACADEMY
The RJS Craft Winemaking Academy is a group of retailers who have been recognised as delivering consistently high standards of quality and service in the consumer-made winemaking industry. Your winemaking experience at these stores will be top notch!
THE GOOD GUYS BREW SHOPPE Riverview NB, & Amherst NS. Proud member of the RJS Craft Winemaking Academy A Grape place to come to Wine.