Generation Seven Wines
Generation Seven White
Generation Seven White is an easy going wine. It's unoaked, fresh and fruity. It's a great wine to sip while catching up with friends on a patio and watching the sun set.
It would also be a wonderful partner for oven roasted chicken basted with fresh herbs, lemon and butter and of course a side of sweet potato mash.
Sweetness Level: Dry
Four Cheese Mac and Cheese
Recipe by Anthony Rose
The Drake Hotel, Toronto
- 1 pound Fusilli
- Kosher salt
- 4 cups half and half
- 2-3 sprigs of thyme
- 3-4 cloves garlic, smashed
- 1 medium yellow onion, chopped
- 1/4 pound butter
- ½ cup olive oil
- 2-3 tablespoons all-purpose flour
- 1 ½ pound white cheddar, parmesan, gruyere, blue, goat or whatever you like
- ¼ cup parsley, chopped
- ½ teaspoon ground nutmeg
- Fresh gowned pepper
- 1 teaspoons chili flakes
Bring a pot of salted water to a boil, add the Fusilli, and cook until al dente. Drain. Preheat the oven to 400F. In a small saucepan, heat the half and half with the sprigs of thyme and the smashed garlic cloves. In a large, deep skillet add the butter and olive oil, sauté the chopped onion, smashed garlic, chili flakes and thyme leaves, and cook until the onion is translucent. Whisk the flour to make a roux. Add the half and half, whisking until smooth. Add all the cheese and stir until the cheese is melted. Season to taste. In a large bowl, mix together the Fusilli and sauce. Add the parsley, nutmeg and salt and pepper to taste. Pour into a large baking dish. Scatter more cheese on top. Bake for 30 minutes, or until hot & bubbly and the cheese is golden brown.
Makes more than 4 servings.
Generation Seven Red
GENERATION SEVEN RED is smooth and easy drinking. It's full of blackberry and raspberry flavours with just a hint of spice. It was aged in French oak barrels just long enough to bring all the elements together.
You could sip this wine while making dinner. Better yet, enjoy it with a hearty homemade lasagna or a wild mushroom risotto.
Cab Franc/Cab Sauv/Pinot Noir/Merlot/Gamay Noir
Sweetness Level: Dry
Country Veal Loaf with Chanterelle Mushrooms
Recipe by Trevor Richie
Chef de Cuisine
Queens Landing Hotel, Niagara on the Lake
- 12 ounces (3 cups) Chanterelle mushrooms, sliced
- 4 tablespoons butter
- ½ teaspoon thyme, finely chopped
- ½ cup finely chopped onion
- 1 large clove garlic, finely minced
- 2 pounds ground veal
- 1½ cups fresh bread crumbs
- 2 eggs
- ½ cup milk
- 1 teaspoon salt, or to taste
- ¼ teaspoon pepper
- ¼ cup finely chopped fresh parsley
- ¼ cup Generation Seven Wine reduction
Heat butter in a heavy skillet; add sliced mushrooms and the thyme. Add chopped onions and garlic; cook until mushrooms are browned and onions are tender. Transfer mixture to mixing bowl and let cool. Add veal and bread crumbs. Whisk together ½ cup of milk, wine reduction and eggs until well blended. Add to meat mixture. Add more milk if needed for moisture. Add salt and pepper and parsley; work together with hands to blend. Pack mixture into a 9x5x3-inch loaf pan and bake at 400°F for around one hour.
Serve veal loaf with your favourite home made gravy and mashed potatoes.