2008 Pinot Noir, Estate Bottled

Pickerel Fillet on Butternut Squash & Peach Salsa

Recipe courtesy of Queesnton Heights Bistro, Niagara Parks Commission, Niagara Falls

Serves 6

Ingredients

For Fish

• 6 6 oz pieces Pickerel fillet (leave skin on for flavour and presentation)
• 3 Tree & Twig Heirloom tomatoes, seeded and diced in cubes 
• Grapeseed oil
• Salt and pepper to taste
• Lemon Juice

For Butternut Squash and Peach Salsa:

• 2 medium Whitty Farms peaches, peeled and cut in cubes 
• 1 Butternut squash, peeled and cut into cubes and cooked al dente
• 1 tbsp frsh ime juice
• 2 green onions, chopped
• 2 tbsp fresh cilantro, chopped
• ½ tsp Jalapeño pepper, seeded and finely chopped
• drizzle white balsamic vinegar
• Salt & Pepper to taste

Method

Mix all squash and peach ingredients in small bowl. Refrigerate 30 minutes.

Season Pickerel fillets with salt and pepper. Warm skillet and grapeseed oil then fry pickerel on both sides until done. Sprinkle lemon juice on top of the fish just before removing from skillet.

Assemble

Spoon salsa on the middle of the serving plate, dress fillet, skin side up on top of

the salsa. Drizzle a small amount of remaining frying juices on the fish.

Decorate with the diced heirloom tomatoes and serve immediately.

The classic Burgundian pairing of Pinot Noir and locally raised lamb can certainly apply in Ontario with many farmers raising lamb. Try this Pinot Noir with a lamb burger fresh off the grill topped with caramelized onions.

“…Château des Charmes included grapes from its oldest plantings, dating back as far as 1984, giving a bit of a boost to this bottling, which shows expressive red cherry notes, with touches of spice and a bit of oak. There is significant acid in there, but also a smooth texture and enough fruit to ensure a pleasant, food-friendly wine. At $15, it is rare, in any country and vintage, to find a varietally-correct, balanced pinot like this one. Great value that could last a few years in the cellar. Recommended.”

– Remy Charest, PalatePress.com. January, 2012

“The price is shockingly low for a Pinot with this kind of presence and good varietal definition. It has a generous nose of cran-cherry fruit with light wood smoke and a hummus/mossy earthiness. It has good weight and the solid, substantial feel common in reds from this house. 87 pts.”

– David Lawrason, WineAlign.com, December 2011

“Light-medium-bodied, with sour cherry, crisp acidity and fine-grained tannins, this is a competently crafted pinot noir, more than can be said of most competitors at its price. Grilled salmon or roast pork tenderloin would be a nice match. Very good. 86 pts.”

– Beppi Crosariol, The Globe & Mail, December, 2011

“Well priced, from one of Niagara’s elite producers. Aromas of exotic spice and herbs, cedar and spiced black plum presage a medium-bodied, creamy-textured river of Bing cherry, ripe black berry and racy cranberry to the fore. It showcases a balanced aftertaste that’s brimming with spiced, dark berry fruit, plummy notes and plenty of charm. This pours well alongside white pizza, roast chicken or smoked duck breasts. 4 stars / 5.”

– Vic Harradine, WineCurrent.com, November, 2011

 “What a nicely put together affordable Pinot from this St. David’s Bench producer. Lovely, friendly notes of strawberry and cherry fruit with just a hint of spice and forest floor. It’s simply delicious and uncomplicated on the palate with forward red fruits that are soft and approachable to go with silky tannins. Easy sipping Pinot. 86 pts.”

– Rick VanSickle, winesinniagara.com, November, 2011