T H E CO L O S S A L CA B & BA L S A M I C B EEF E X P ER I EN C E J O I N U S F O R T H I S UPCOMING WINE & FOOD EVENT

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1 J O I N U S F O R T H I S UPCOMING WINE & FOOD EVENT A RIB-A-LICIOUS, CAB-TASTIC FOOD AND WINE PAIRING WEEKEND one - August 18th & 19th For one weekend only savour Kacaba s epic full-bodied red wine from The Signature Series: the 2015 Reserve Cabernet Sauvignon as it is paired with the culinary styling of Zooma Caters. Experience this award-winning Cabernet Sauvignon matched with Zooma s Korean Gochujang BBQ Short Ribs with Cucumber Sesame Salad. $10 Food & Wine Match - FREE For Club Members & their guests RSVP ~ andy@kacaba.com or J O I N U S F O R T H I S UPCOMING WINE & FOOD EVENT T H E CO L O S S A L CA B & BA L S A M I C B EEF E X P ER I EN C E WEEKEND one - September 15th & 16th WEEKEND two - September 22nd & 23rd WEEKEND three - September 29th & 30th Experience Kacaba s colossal Cabernet / Syrah red blend paired with Zooma Caters savoury rosemary balsamic beef skewers and warm vegetable, orzo salad. An extraordinary wine and food match not to be missed. Vegetarian option available. $10 Food & Wine Match - FREE For Club Members & their guests RSVP ~ andy@kacaba.com or

2 2015 FOUNDER S SELECT SYRAH = A B C D E F B E > H I J K D L E K B = A M F E = E M D N O I P A B Q D C > Q C R J A > F E K K B D S O T U M A B E D V K F = W > J F K E X Vintages like 2015 are few and far between in Niagara. The climate was so consistently mild here, that our summer conditions practically mimicked those found in France during the 2015 growing season. Conditions like these warranted the production of an exemplary paragon of our hallmark wine; Syrah. This month s mailing of Founder s Select Syrah is a wine club exclusive offering. The wine showcases nuanced and subtle characteristics that can be compared to some of the best Syrahs being produced in the Northern Rhône Valley in France. WINEMAKER NOTES: Hand-picked from 3 separate blocks of estate-grown Syrah. The rich nutrients of our Niagara Escarpment soils ensured that all grapes for this wine came in at just over 23.3 brix of sugar. The grapes were beautifully ripened and had a prominent level of acidity that showed promise for making a complex and spicy Syrah. Once crushed and put in to open top fermentation bins the grapes were inoculated with select strains of yeast. The fermentation was maintained at low temperatures to promote the development of fruit-driven aromatic characteristics. Manual punch downs were conducted 2 to 3 times daily. After sitting on the skins and fermenting for 20 days the wine was pressed from the grape skins and divided into a selection of new and old barrels for 10 months of aging. The wine was reassembled and filtered for bottling in the Fall of TASTING NOTES: This Syrah is lush and enticing. It lingers on your palate with a velvety appeal. The nose has hints of rich mocha and dark fruit that are bolstered by dark chocolate and hints of white pepper. The complexity of the oak aging is present on the nose and helps to develop the palate s lingering velvety profile. Ripe dark fruits like blackberry and blueberry linger on the palate as this wine finishes with grace F.S SYRAH REGULAR PRICE - $44.95 per bottle CLUB PRICE - $40.95 per bottle FOOD PAIRING This is definitely a Syrah worth savouring on its own. Whether you want to analyze the complexities of the profile or relax with something delicious, this wine is perfect for any time. When pairing it with food, we suggest lamb or beef skewers, mushroom dishes of any kind, or meaty stews.

3 IN THE CLASSROOM: NITROGEN IN WINEMAKING The winemaking process depends heavily on nitrogen: it helps with the actual grape growing as well as the fermentation process, and it is important for the development of flavour compounds in wine. Like all farming practices, the growing of grapes pulls nutrients from the soil and eventually requires a helping hand to replenish this supply. Nitrogen levels in the soil influence vine growth, morphology and tissue composition. Every couple of years vineyard managers will try to help their vines along by tilling nitrogen in to the soil in the form of nitrates. Having a proper nitrogen supply helps with photosynthesis which means the vines have more energy available to grow and ripen. The amount of nitrogen available in the soil directly impacts the colour of the grapes on the vine which means it is also easy to monitor for deficiencies. Once grapes are harvested and fermentation is under way, nitrogen becomes an important element to monitor once again. Nitrogen helps with the formation of a yeast colony which in turn ferments the wine. The availability of nitrogen that the yeast is capable of processing can speed up or slow down a fermentation. If the ferment goes too fast there can be undesirable reactions in the wine, including excessive heat build up. If there is not enough nitrogen the yeast colony will get sluggish. Usually after 1/3 of the fermentation process is complete in most wines, a nitrogen addition is made which helps to push them through to completion. Nitrogen is also responsible for stimulating flavour compounds in wine. Different yeast strains will transform nitrogen into amino acids, small peptides, and ammonium which all help to develop the unique sensory profile of a wine. Changing the concentration of nitrogen in the wine and using multiple strains of yeast will result in unlimited possibilities for original aroma profiles. The nitrogen addition mentioned previously tends to increase the concentrations of acetate and ethyl esters in the wine. These are the main compounds that come across as fruity and floral notes. From start to finish nitrogen plays an important part in the winemaking process. When bottling time comes around, nitrogen is considered once more. Nitrogen levels can influence the clarity of bottled wine and therefore the final chemical composition before bottling needs to be controlled. The bottling line itself even utilizes nitrogen to ensure that no air is present in the bottles when the wine goes in. Bottles are filled with nitrogen before the wine is pumped in to ensure that the wine will not be exposed to the air until it is opened by consumers down the road F.S SYRAH REGULAR PRICE - $44.95 per bottle CLUB PRICE - $40.95 per bottle

4 2015 F.S. SYRAH & HERBED MUSHROOMS AND ASIAGO BRIOCHE DOUGH ½ cup milk, room temperature 1 Tbsp dry active yeast 3 cup all purpose flour 2 Tbsp sugar 1 tsp fine salt 6 large eggs at room temperature 1 ½ cup unsalted butter at room temperature FILLING 2 Tbsp butter 1 lb sliced cremini mushrooms 2 cloves garlic, minced 2 tsp chopped fresh oregano 1 tsp chopped fresh thyme 2 Tbsp vermouth ¼ cup finely diced red bell pepper 2 Tbsp chopped chives 2 Tbsp chopped flat-leaf parsley salt and pepper 2 cup grated Asiago cheese 1 egg mixed with 2 Tbsp cold water for brushing DIRECTIONS DOUGH To prepare dough, sprinkle yeast over milk in the bowl of a mixer. Allow to dissolve for 5 minutes. Mix remaining ingredients, except butter, on low speed for 5 minutes. Switch to a dough hook attachment and knead on medium speed for 5 minutes. Add butter a bit at a time until it has all been incorporated. You may have to pull the dough off the hook once or twice to work the butter into it. Knead for 5 minutes more. The dough may look very soft, but it will come together. Place in a bowl, cover, then chill overnight in the refrigerator. FILLING For filling, heat a large sauté pan, over medium high heat and add butter. Add mushrooms and sauté until all liquid has evaporated, about 5 minutes. Add garlic, oregano and thyme and stir. Add vermouth and cook until absorbed. Remove from heat and stir in red pepper, chives, parsley and season to taste. Let cool, then stir in grated cheese. Filling can be chilled until ready to assemble. TO ASSEMBLE VEGETARIAN FRIENDLY RECIPE Divide dough into 8 pieces. On a lightly floured surface, roll out 1 portion of dough to just shy of ½-inch thick. Spoon about 1/3 cup of mushroom filling in center and fold over brioche, pinching edges of pastry together. Repeat with remaining dough and place on a parchment-lined baking sheet. Cover with plastic wrap and let rise for 20 minutes. Preheat oven to 375 F. Brush parcels with eggwash and bake for 18 to 25 minutes, until pastry is a rich golden brown.

5 2015 F.S. SYRAH & SPICED LAMB MEATBALL AND SWISS CHARD STEW INGRIDENTS 2 large eggs, lightly beaten 2 cloves garlic, finely chopped 3/4 cup panko bread crumbs 1 tsp sweet paprika 3/4 tsp cumin seeds crushed kosher salt and black pepper 1 lb ground lamb 2 Tbsp olive oil 1 large bunch Swiss chard, chopped * 6 cups low-sodium chicken broth 1/2 cup orzo or another small pasta plain yogurt, for serving (optional) DIRECTIONS Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each). Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot. Add the chard stems* to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes. Just before serving, fold in the chard leaves*. Serve warm topped with the yogurt, if desired. *NOTE: Separate Swiss Chard stems and leaves during prep.