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Magnotta 2006 Pinot Noir Special Reserve VQA
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An outstanding Pinot Noir true to this noble grape variety. Captivating wild strawberry, cherry and raspberry notes are delightfully offset by a backdrop of violets, oak and vanilla spice. A great companion to rack of lamb or hearty beef stews.
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Magnotta 2006 Vidal Harvest Moon VQA
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Packed with peach, apricot, pineapple and banana flavours, this Vidal Harvest Moon is a deliciously sweet, fruit forward dessert wine that captivates the palate with every sip.
Break out the rich creamy cheeses on a platter.
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Magnotta 2007 Pinot Blanc VQA
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Nuanced floral and fresh herb and almond notes distinguish this sophisticated dry white. Its delicate character makes it extremely versatile
with a wide range of modern cuisines. Enjoy with delicately flavoured cheeses.
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Magnotta 2005 Cabernet Franc Limited Edition VQA
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A classic Loire-like, medium/full-bodied Cabernet Franc with red currant,
apple and raspberry hints complemented by sweet oak spice and vanilla notes. Delicious with seasoned pork, chicken or beef kebabs.
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Magnotta 2007 Sauvignon Blanc Special Reserve VQA
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A Sauvignon Blanc of the finest quality brimming with gooseberry, grapefruit
and herb notes that culminate in a truly dry and elegant finish. Serve with steamed clams in a lemon-butter or Provençal sauce.
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HARVEST MOON MELON & BERRY SALAD
1 pint raspberries
1 pint blueberries
1 pint blackberries
1 pint strawberries
1 honeydew melon, diced
1 cantaloupe, diced
1/4 cup sugar
1/4 cup honey
1 cup Magnotta 2006 Vidal Harvest Moon VQA
Fresh mint, for garnish
Yogurt
1. In a large bowl combine the sugar, honey, and wine.
2. Place the bowl over boiling water for eight minutes to melt the sugar. Allow to cool.
3. Add the berries and diced melons; marinate for two hours.
4. To serve, place a small amount of the berries and melons in a bowl. Top with the yogurt; garnish with fresh mint. Enjoy!
FEATURE WINE
2006 Vidal Harvest Moon VQA
GREAT ALTERNATIVE
2005 Canadian Passito Vidal VQA |
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