UPCOMING WINE EVENTS MACHO PORK TACO & FABULOUS FRANC ICEWINE: GASTRONOMY'S GREATEST HITS! HOLIDAY HOURS 2017

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Magdalen Fox
5 years ago
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1 HOLIDAY HOURS 2017 CHRISTMAS EVE: 10-4 CHRISTMAS DAY: CLOSED BOXING DAY: CLOSED DECEMBER 27-30: 10-6 NEW YEARS EVE: 10-4 NEW YEARS DAY: CLOSED JOIN US FOR THIS UPCOMING WINE EVENTS MACHO PORK TACO & FABULOUS FRANC ICEWINE: GASTRONOMY'S GREATEST HITS! NIAGARA ICEWINE FESTIVAL WEEKEND one - January 12th / 13th / 14th WEEKEND two - January 19th / 20th / 21st WEEKEND three - January 26th / 27th / 28th Let's set the record straight; Icewine is not just for dessert! Enjoy Kacaba's Cabernet Franc Icewine matched with Chef Steve of Zooma Cater's Macho Pork Tacos with Berry-fruit Salsa and Cocoa-Chili Drizzle $10 Food & Wine Match - FREE for Founders Club Members & guests Kacaba Vineyards Winery, 3550 King St, Vineland, Ontario, , Kacaba-8, wwwkacabacom

2 > 2012 RESERVE SYRAH! " # VINTAGE $ % & ' ( ) * ) % +, ( - $ ( / / ( ) ) 6 7 ( + ' % 8 ( 9 6 ) + - : 7 / ) : ) % ( / : ) $ * & : 7 ; - : 7 / ! " < = A B < D 2012 was one of the most exceptional vintages Niagara has seen since 1995 The spring was early and there were some drought-like conditions throughout the Niagara region This might have been a challenge for grape varieties such as Riesling and Pinot Noir, but were exemplary for red varieties like Kacaba s Syrah The varietal Syrah readily enjoys long, warm and relatively dry summers Many winemakers in a warm vintage like 2012 will see their Syrah develop more into an Australian-style Shiraz The heat and dryness allowed for some stewed fruit characters along with robust tannins and lower acidity Producers of a more French Syrah that hoped to maintain the spiciness and acidity in their wine were relegated to picking far earlier than normal In some instances, the fruit was picked upwards of a month ahead of schedule < < E # 127 % BY VOLUME! " F E # DRY RED WINE! G <? "? " # 41 g/l = C? = # 14 MONTHS WINEMAKING Kacaba s different blocks of Syrah were harvested over a 3-week span to achieve optimal ripeness The first block picked was the Silver Bridge block, almost 3 weeks later the Terrace Vineyard was picked along with our younger Syrah vines in the Proprietors Block and our Viognier Because the grapes were picked at different times this wine was produced in two stages The first stage involved a warm fermentation of just the Silver Bridge block which was selected to maximize the extraction of deep colours and rich tannins The second stage was a cooler co-fermentation of Syrah from the remaining blocks with almost 5% Viognier This co-fermentation helps to stabilize colour and lift the aroma and flavour profile of the wine When blended together these two processes formed an elegant yet subtle wine After almost a month of maceration with the grape skins the Syrah was pressed and put into barrel for 14 months of aging The wine was then racked and assembled in our stainless steel tanks before being lightly filtered and bottled in March of RESERVE SYRAH REGULAR PRICE - $4495 per bottle CLUB PRICE - $4095 per bottle TASTING NOTES This Reserve Syrah has a very rich and full body, along with an intense fruit and spice-driven nose with loads of cassis, white pepper, spice and leather The palate has a cocoa bean and coffee character balanced with raspberry and spice, and accentuated by a long, well-balanced finish Pair this wine with any sort of grilled or savoury dish of your choosing Enjoy this wine now or let it age gracefully until 2022 or beyond

$noun Sy rah \ sē- rä \ 1 A grape whose skin has a dark blue to bluish-black colour that was originally grown in the northern valley of the Rhone and is now widely grown elsewhere (as in California$

3 IN THE CLASSROOM: WHY DO WE CALL IT SYRAH? noun Sy rah \ sē- rä \ 1 A grape whose skin has a dark blue to bluish-black colour that was originally grown in the northern valley of the Rhone and is now widely grown elsewhere (as in California and Australia); 2 :a vine producing Syrah grapes - Merriam Webster Dictionary Syrah was born and bred in the Rhone Valley of France where it remains the primary red grape variety being cultivated DNA profiling has shown that Syrah as we know it is the offspring of two ancient varietals Dureza, a dark skinned grape crossed with Mondeuse Blanche, a white skinned grape This is thought to have first occurred on the west bank of the Rhone The pairing is interesting as neither grape ever gained mass popularity before they were crossed Syrah also produces great wine in America, Argentina, Australia, Chile, Canada and numerous other countries Because of its provenance the grape has been called several different names through history The berry has been referred to as Hermitage, after its place of origin Most recently and possibly more wide spread the grape has also become known as Shiraz Syrah plants have moved around the world a lot since the 1800 s In the 1830 s the first cuttings of Syrah were transported to Australia by Scottish viticulturist James Busby, often referred to as "the Father of Australian viticulture" Historical records show that he had labelled his plant cuttings as Hermitage with a subheading of "Scyras" and "Ciras" Until the 1980 s the Syrah vines in Australia were actually called Hermitage which is now a trademarked region in France It is thought that when the trademark came into effect the term Shiraz was born based on the phonetic interpretation of the words "Scyras" and "Ciras" while using an Australian Accent Since the grape variety has spread and been planted all around the New World, the Syrah and Shiraz names have almost gone from an indication of origin to an indication of style To clarify, Syrah and Shiraz today are the exact same grape variety, although like for all grapes, different clones and variants exist Here at Kacaba, we prefer to use the name Syrah to indicate which style we produce Although our vines are originally from the warm climate of Sonoma, California, our climate here in Niagara is much more reminiscent of the Rhone Valley In addition, we adhere to the winemaking practice of co-fermenting our Viognier along with our Syrah; a common method used in the Rhone Valley for producing award-winning wines of this style We invite you to experience one of our award-winning Syrahs on your next visit 2012 RESERVE SYRAH REGULAR PRICE - $4495 per bottle CLUB PRICE - $4095 per bottle H I I J K L M N O P Q R S L M T U V M W R X M R U J Y Z [ J R \ J I ] I ^ Z ] I ^ Z I R _ ] ` ^ ^ ] K V [ V a V ] ` R b b b Q K V [ V a V Q [ X c

2012 RESERVE SYRAH & GRUYERE, MUSHROOM, & CARAMELIZED ONION BITES INGREDIENTS: 4 tbsp salted butter 2 tbsp vegetable oil 5-6 ounces crimini mushrooms, sliced 2 medium yellow onions, thinly sliced ¼

4 2012 RESERVE SYRAH & GRUYERE, MUSHROOM, & CARAMELIZED ONION BITES INGREDIENTS: 4 tbsp salted butter 2 tbsp vegetable oil 5-6 ounces crimini mushrooms, sliced 2 medium yellow onions, thinly sliced ¼ tsp dried thyme 1 tbsp sugar 1 ½ tbsp balsamic vinegar ¼ tsp garlic powder salt and pepper, to taste 4 ounces grated gruyere cheese 1 pound frozen puff pastry, thawed 1 egg, lightly beaten VEGETARIAN FRIENDLY RECIPE DIRECTIONS: In a large cast iron skillet over medium heat, heat 1 tbsp of oil with 1 tbsp of butter Add the mushrooms and sauté until tender Remove and set aside Heat the remaining butter along with 1 tbsp of oil and sauté the onions for 5 minutes Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat Stir the mixture every 5 minutes or so Add the balsamic vinegar to deglaze the pan Turn off heat Add the onions to the mushroom mixture Season with the garlic powder and salt and pepper to taste, stir to combine Allow to cool to room temperature Mixture can be kept in an air-tight container and refrigerated for up to 48 hours Add the gruyere cheese and mix well Position two racks in the upper and lower thirds of the oven Preheat the oven to 400 degrees F Line 2 baking sheets with parchment paper or silicone mats Cut the puff pastry into 2-inch squares and place them on the baking sheet Make sure the puff pastry is cold before proceeding Using a pastry brush, lightly brush the beaten egg on the squares Place a tablespoon of caramelized onion mixture in the center of each square Bake for minutes, rotating the pan halfway in between and remove when squares are crisp and golden brown Let cool slightly before serving d e e f g h i j k l m n o h i p q r i s n t i n q f u v w f n x f e y e z v y e z v e n { y z z y g r w r } r y n ~ ~ ~ m g r w r } r m w t

2012 RESERVE SYRAH & & POMEGRANATE AND CRANBERRY BRUSCHET TA INGREDIENTS: POMEGRANATE AND CRANBERRY RELISH 1 pound fresh cranberries, washed 1 cup sugar 1 serrano pepper (to taste) ½ cup chopped

5 2012 RESERVE SYRAH & & POMEGRANATE AND CRANBERRY BRUSCHET TA INGREDIENTS: POMEGRANATE AND CRANBERRY RELISH 1 pound fresh cranberries, washed 1 cup sugar 1 serrano pepper (to taste) ½ cup chopped fresh basil leaves ¾-1 cup pomegranate arils or seeds finely chopped fresh basil, for garnish CROSTINI 1 thin baguette, sliced ¼ inch thick ½ cup extra virgin olive oil Sea salt Freshly ground black pepper 8 ounces low-fat cream cheese, softened VEGETARIAN FRIENDLY RECIPE DIRECTIONS: POMEGRANATE AND CRANBERRY RELISH Place the cranberries, sugar, and seranno peppers in a food processor Pulse on and off several times until cranberries are coarsely chopped Add basil and pulse a few more times (Not too much, you want basil bits to be visible in relish) Transfer to a storage container and add pomegranate arils Refrigerate for at least 2 hours or untill ready to use CROSTINI For the crostini, preheat oven to 350 F Place baguette slices on prepared pans Brush lightly with oil Sprinkle lightly with salt and a grind of pepper Bake for minutes or until golden, rotating pans halfway through baking time ASSEMBLY To assemble bruschetta, whisk cream cheese until creamy Spread about ½-1 tablespoon on each crostini Top with a scoop of the relish and garnish with basil ƒ ˆ Š Œ Ž Š Š Š Š ƒ Ž Ž Ž Š š š š ƒ Ž Ž Ž

2012 RESERVE SYRAH & TURKEY QUINOA SKEWERED MEATBALLS INGREDIENTS: TURKEY QUINOA SKEWERS ⅔ cup uncooked quinoa 12 oz ground turkey 1 large egg 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tbsp

6 2012 RESERVE SYRAH & TURKEY QUINOA SKEWERED MEATBALLS INGREDIENTS: TURKEY QUINOA SKEWERS ⅔ cup uncooked quinoa 12 oz ground turkey 1 large egg 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tbsp extra-virgin olive oil 1 cup chopped fresh parsley 2 tbsp dried breadcrumbs 1 tsp salt 2 tsp finely chopped fresh rosemary ¼ tsp nutmeg ½ tsp dried thyme ORANGE CRANBERRY SAUCE 1 cup fresh or frozen cranberries ¼ cup orange juice ¼ cup sugar 1 tsp orange zest DIRECTIONS: TURKEY QUINOA SKEWERED MEATBALLS In a medium saucepan, bring water and quinoa to a boil Reduce to a simmer, cover and cook for 15 minutes Remove from heat and steam, covered, for 5 minutes Fluff with a fork and transfer to a large bowl Preheat oven to 400ºF Cool quinoa, mix in turkey, eggs, Dijon mustard, lemon juice and olive oil until well combined Stir in parsley, breadcrumbs, salt, rosemary, thyme and nutmeg Scoop meatballs into 3 tbsp-sized portions, spaced 1-inch apart, onto a large rimmed baking sheet (you may need to do this in 2 batches, depending on the size of your baking sheet) Gently roll into balls Bake for 18 to 20 minutes, until turkey is cooked through and meatballs are golden on the bottom Transfer to a serving plate with skewers ORANGE CRANBERRY SAUCE In a small saucepan, bring all cranberry sauce ingredients to a boil, reduce to medium-low and cook uncovered, stirring and mashing often, until cranberries have popped and mixture has thickened, about 5 minutes Mash with a fork ASSEMBLY Top skewered meatballs with prepared cranberry sauce or serve cranberry sauce on the side to dip with herbs for garnish Serve warm œ ž Ÿ ª «ž ž ž ± ² ± ² ³ ± ² ² ± Ÿ ª ª µ ª ± Ÿ ª ª µ ª

MERITAGE RESERVE EXCLUSIVE WINE CLUB RELEASE APRIL A Founder s Club Exclusive Release

MERITAGE RESERVE EXCLUSIVE WINE CLUB RELEASE APRIL A Founder s Club Exclusive Release A Founder s Club Exclusive Release Founders Club Members will be the first to experience this special reserve release It is our pleasure to enclosed 4 bottles of the yet to be released Reserve Meritage