2007 ‘Old Vines’ Pinot Noir, Estate Bottled

Poached Pear and Cambozola

Recipe courtesy of Randy Dupuis, Executive Chef of the Pillar and Post, Niagara-on-the-Lake

Serves 8

Ingredients

• 4 Bosc pears each peeled and cored
• 1 750ml bottle Château des Charmes ‘Old Vines’ Pinot Noir, Estate Bottled
• 750 ml water
• 2 cups sugar
• 1 star anis
• 1 cinnamon stick
• 1 tbsp crushed chilies
• 1 lb unsalted butter at room temperature
• 8 oz walnuts from Grimo Nut Nursery
• Baguette
• Cambozola
• Daniels watercress seedlings

Method

In a saucepot add wine, water, sugar, star anis, cinnamon stick, and crushed chilies. Stir until sugar dissolves. Add pears and bring to a boil, reduce heat to a simmer and cook for 15 minutes. Remove from heat and allow to cool. Once cooled place pears and poaching liquid in fridge overnight. The next day, remove pears from poaching liquid and set aside. Then return poaching liquid to a saucepot and bring to a boil to reduce by half. Slice pears

Walnut butter

Preheat oven to 350°F, toast walnuts until browned, 5-10 minutes. Allow walnuts to cool then place walnuts in food processor. Pulse until a medium course texture is achieved. Add butter and mix until well blended.

Assemble

Preheat oven to 400°F. Slice baguette on a diagonal and lightly toast in oven on broil setting. Butter baguette slices with the walnut butter. Arrange sliced pears neatly on each slice of banquette. Add sliced Cambozola on top of pears and return to oven on broil setting to melt the cheese slightly. Arrange on plates with some greens and drizzle with the reduced poaching liquid and enjoy.

“This is a re-release of this 2007 Pinot that first hit Vintages shelves in January, 2011. It has progressed nicely with a nose of strawberry-cherry fruits, oak and clove spice, forest floor and vanilla toast. The juicy fruits on the palate are supported by plush tannins and spice. It’s in a good place right now but could take a year or more of cellaring.”

 – Rick VanSickle, WinesinNiagara.com, March 2012

“It’s back. When I wrote about this wine a year ago, I said “there’s an underlying earthiness, well integrated tannin, and flavours of raspberry, black cherry, beet root and violets.” All that is still true, although the overall impression is a little more mature and sedate than I recall. Still, really good wine.”

 – Dan Kislenko, The Hamilton Spectator. March, 2012

 “Every year, Ontario’s equivalent of the Oscars of wine takes place at Cuvée. Here are the wines that brimmed with character and charm in my tasting notes. Pinot Noir: The sole standout was Château des Charmes “Old Vines” Pinot Noir with cola, strawberry spicy and black cherry charm. 89 pts.”

“Fairly deep purple red colour. Slightly spicy, plummy, dried cherry-apple nose. Dry, medium-light bodied, slightly spicy, dusty, plum-apple flavours with a crisp, light, somewhat peppery finish.”

– Michael Vaughan, Vintage Assessments, January, 2011

 “Here, the smoke is in the bouquet...but when combined with some nice spicy notes, the whole thing adds up to an attractive and intriguing aroma. Age-worthy at this point, or follow the LCBO’s recommendation and give it a long decant and serve with fatty red meats.”

– Graham Duncan, Now Magazine, January/February, 2011