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Four Niagara wineries you need to visit

by Jeanne Horak on April 8, 2016 15 Comments in Canada, Wine & beer

NiagaraWineTitle

When somebody mentions Canada, what’s the first thing you think of? I am going to hazard a guess that the list includes maple syrup; the Canadian Mounties; a moose; and the Niagara falls. It probably does not include Canadian wine – but as I found out on a recent trip, Canadian wine is one of this vast and beautiful country’s best-kept secrets.  The Canadian winemaking history goes back over 200 years, but the industry was initially hampered by unsuccessful attempts to grow European grapes in the harsh, cold climate; the unpleasantly “foxy” characteristics of the hardier local grape varieties; and the Prohibition in the early 20th century.  Even after Prohibition ended, licenses to make wine were strictly limited and it was only in the 1970s that more winery licenses began to be issued and better growing techniques together with grape vine upgrading in the 1980s led to increased wine quality and ultimately secured the viability of Canada’s wine industry.

Generally, wine growing in Canada is confined to areas with a less extreme climate, namely the area of southern Ontario around the Great Lakes (particularly the Niagara peninsula); and the Okanagan Valley of British Columbia (although wines are now also made in southern Quebec and a small area in Nova Scotia). My recent visit focused on the former and we were based in the chocolate-box pretty town of Niagara-on-the-Lake, a great base from which to explore the surrounding wineries. Although southern Ontario is roughly on the same latitude as southern France, grape-growing is not without its problems – the harsh winters can damage tender vines and humid summers can cause problems with fungal diseases.  It also remains a cold climate growing area, so wines like Cabernet Sauvignon or Shiraz are unlikely to reach greatness – but cool climate varieties like Riesling, Pinot Noir and Chardonnay thrive, alongside Ontario’s showpiece Vidal (a hybrid between Ugni Blanc and another hybrid, Rayon D’Or).  Vidal is often made into Niagara’s most famous wine, namely Icewine made by pressing grapes that have naturally frozen on the vine. If you are looking to sample a selection of Niagara’s best wines, accompanied by outstanding local food, here are four wineries that you should visit.

Two Sisters Vineyard

The Two Sisters Vineyard is conveniently situated in Niagara-on-the-Lake and we arrived as the sun was setting over the vines, casting a mellow golden glow over everything.  The eponymous two sisters are Angela Marotta & Melissa Marotta-Paolicelli and although their vineyards were planted in 2007 and their grapes have made wine there since 2010, the winery only opened to the public in late 2014.  The sisters’ attention to detail is evident everywhere in the beautiful venue which now boasts a spacious tasting room, a private dining venue in the atmospheric barrel cellar, an indoor restaurant and terrace dining. The winemaking is left to winemaker Adam Pearce who applies a non-interventionist approach and a ‘less is more’ philosophy to crafting wines. He prefers not to over-engineer his wines and believes instead that the grapes should be allowed to express their true varietal character and the terroir where they were grown rather than the winemaking process. We tried a number of his wines, including wonderfully zesty unwooded Chardonnay and their gorgeous Vidal Icewine.

 

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But the star of the show for me at Two Sisters was the Kitchen 76 Restaurant, led by young chef Justin Lesso. Justin knew from age 14 that he wanted to be a chef and in the kitchen he allows his decisions to be guided by seasonality, authenticity and quality, preferring to work with local suppliers to ensure that only fresh and seasonal ingredients are used. The menu is a feast of northern Italian cuisine, but often with a Niagaran twist. To start, we shared a cheese and Italian charcuterie platter, heaving with cured meats, cheese, olives and chutneys. We also could not resist the lure of the glorious freshly-made pizzas, one with fresh mozzarella and one with Prosciutto, accompanied by a wonderfully autumnal salad of beetroot, endive, goat’s cheese, rocket and toasted hazelnuts. Mains were equally spectacular and included rabbit and oyster mushroom ragu pappardelle; lamb chops with guanciale potatoes; a ribeye steak with red wine jus topped with the World’s Best Potato Croquette; and sea bream on zucchini caponata. Flavours are rustic and robust with portions large enough to share around – the perfect kind of meal for a convivial group of family and friends. We finished with an apricot and polenta tart before being treated to a tour of the kitchen and a chat to the very personable chef Justin

 

Niagara2SistersMenu

 

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13th Street Winery

The 13th Street Winery in St Catharine’s was born out of its 3 owners’ shared common love of food, wine and art as well as their heart for hospitality. When you first arrive, you wonder momentarily whether you have arrived at the right address as the first sight that greets you is the Whitty Farm Stall, followed rapidly by the glorious aromas emanating from the 13th Street Bakery adjacent to it. But the concept of a farm gate shop, bakery, art gallery and winery all sharing the premises was central to the owners’ vision. We were greeted upon arrival by glasses of the exuberantly coloured NV Cuvée Rosé sparkling wine, a delightful pink sparkler made in the traditional Champagne method from Pinot Noir, Chardonnay and Gamay. After a stroll through their glorious herb gardens, we were all seated in the gallery, a wonderful light-flooded space with a massive wooden table and original art on the walls. Here, we met Jean Pierre Colas the charismatic and trés, trés French 13th Street winemaker. He arrived in Canada from his native France in 200, after having been head winemaker at Domaine Laroche in Chablis for 10 years. During this tenure he made what was crowned Wine Spectator Magazine’s White Wine of the Year – the Domaine Laroche Chablis Les Clos 1996 which scored 99/100 points in a blind tasting.

 

Niagara13thStreetSign

 

Niagara13thStRoseGlasses

 

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JP explained that although the majority of the grapes used at 13th Street are grown in their own vineyards, they do buy in some grapes – but these are sourced exclusively from the Niagara peninsula so that their wines are allowed to be labelled under the Niagara appellation. The estate’s 40 acres under vine includes plantings of Chardonnay, Pinot Gris, Riesling, Gamay Noir, Pinot Noir, Cabernet Franc and Merlot.  At our tasting, we had the 2013 Gamay Noir, a grape for which the estate is particularly well-known. The wine has had 30 months on the lees to give it structure and flavour and boasts a nose like fresh raw meat and a surprisingly deep colour.  The palate is dry with an underlying hint of meatiness, not much fruit and a clean, medium-length finish. JP also explained the difference between a late harvest (90g of sugar per litre required) and an Icewine (grapes must freeze on the vine and needs 225g sugar per litre) before letting us try one of each.  The 2013 Below Zero Riesling was fresh and balanced despite its high sugar content; but the 13 Below Zero (an aromatic 60/40% blend of off-dry Riesling and Riesling Icewine was totally different with a faintly bottle-aged nose with almost no fruit.  The surprising palate was buttery and caramelly with a rounded, full mouthfeel – complex and fabulous and a wonderful match for the locally-produced Blue Haze cheese. As an accompanying snack, we were served a little pastry round topped with green pesto, roasted heirloom cherry tomatoes and Grey Owl cheese, with purple basil mustard pesto sauce on the side – it was wonderful with the Gamay!

 

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Vineland Estates Winery

The first thing that you notice as you arrive at Vineland Estate Winery is their landmark stone tower standing proudly over the former Mennonite homestead. The homestead includes structures that date back to the 1840s (the former farmhouse is now the restaurant and the barn is the retail store), all surrounded by the rolling vineyards of the Twenty Mile Bench sub-appellation of Niagara. For over 30 years, the unique convection-warming effects of Lake Niagara on Twenty Mile Bench has enabled the winery to make award winning wines in gorgeous surroundings. Current winemaker Brian Schmidt has been at Vineland for over 20 years and his philosophy of increased synergy and reduced intervention has resulted in a range of wines that all express their unique Niagara terroir (the elusive concept of “somewhereness”). Brian was born in British Columbia and was raised on a vineyard that had been in the family for three generations, so winemaking is truly in his blood. Extensive travels and winemaking experience in Europe has left him with a lifelong love of cool climate varieties, particularly Riesling and Cabernet Franc. We were lucky enough to meet the hugely personable Brian who was at the winery as some of the harvest was being brought it for crushing. He explained that although knowing your vineyard’s unique soil is hugely important, you also need flexibility to deal with the factors like the weather – an late frost or a hailstorm can wreak havoc with a vintage. He also showed off his optical sorter, one of very few in the world, which sorts grapes according to colour in order to select only the ripest grapes to press and so avoid unattractive “green” notes in the finished product. Clever!

 

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NiagaraVinelandBrian Schmidt

 

After our visit to the winery, we moved on to lunch on the terrace of the renovated farmhouse, under dramatic shade sails and overlooking the rolling vines. Executive chef Justin Downes was born in the town of Vineland and began his career at Vineland Estates Winery in the summer of 1999, starting as a kitchen steward.  After completing the Chef’s Apprentice Program at Niagara College he worked his way up the chef’s ladder before doing a stage at a Michelin starred restaurant in Italy.  In 2011, he took over the helm at Vineland and his love of classical Italian cuisine is evident in the beautiful menu.  He also explained to us that they do a lot of their own pickling and curing, which was on display in the fabulous charcuterie platter which we were served.   This consisted of different types of cured ham, outstanding rillettes, a game terrine with pistachio, crispy pickled vegetables and a pungent purple mustard. This paired well with the Elevation Series Sauvignon Blanc, a dry Loire-style white with enough crisp acidity to match the rich charcuterie.

 

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This was followed by my favourite dish of the meal – possibly of the entire trip: smoked tomato bisque with olive tapenade and pickled fennel. It’s hard not to gush about this bowl of sweet, smoky bisque offset by the tang of the salty tapenade, creamy goat’s cheese and crunch of fennel.  This was beautifully matched with Vineland’s Game Changer Rosé (a blend of 80% Cabernet Franc and 20% Cabernet Sauvignon) with the sweetness of strawberries but the balancing acidity of pink grapefruit. The main course was an excellent pink-in-the-middle beef sirloin with cauliflower purée, local Blue Haze cheese and mustard jus, enjoyed with a glass of Vineland’s flagship Meritage Red.  I hadn’t come across the term before, but it is the North American term for a Bordeaux- style blend, made from at least two noble Bordeaux varietals, with no varietal comprising more than 90% of the blend – Vineland’s was deliciously full bodied and balanced. Dessert was a feast for the eyes as well as the palate: panna cotta topped with peaches and lavender ice-cream – a light and delicate dish paired with one of the estate’s several types of ice wine: the 2013 Vidal Icewine. I loved its intense concentration of peach, apricot and marmalade flavours, as well as its clean and balanced finish. I can think of few more delightful (or delicious) ways to spend an afternoon than sitting on the Vineland terrace enjoying their fantastic food, surrounded by the vines that gave birth to the accompanying wines.

 

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Inniskillin

No visit to Niagara would be complete without popping in at Inniskillin. The estate takes its name from the Inniskilling Fusiliers, the Irish regiment to which Colonel Cooper (the farmer who previously owned the land) was attached. Their first Riesling, Chardonnay and Gamay  vines were planted in 1974 and the first harvest was in 1977 but it wasn’t until 1984 that they started making the wine that would make them famous: Icewine.  Winemaker Karl Kaiser actually attempted to make Icewine in 1983 but, lacking experience, he did not net the grapes left on the vines to freeze naturally, and after the first cold spell, the local birds ate all the grapes! Today, the estate produces a range of Icewines and regularly wins gold at the International Wine and Spirits Competition, Intervin, and the Decanter Awards.

We arrived on a blustery, rainy evening and were thrilled to be met at the door by a tray of Inniskillin Sparkling Vidal  Icewine to welcome us to their spacious, modern tasting venue. This is a truly unusual wine, combining the best characteristics of an Icewine with a Champagne style wine – I was smitten! Having dried off a bit, we learnt about the history of the estate and their collaboration with premium wineglass manufacturer Riedel, well-known for making differently-shaped wineglasses for different types of wine.  They have designed a special glass for tasting Icewine and we had the opportunity of trying some in a standard and then a Riedel glass to compare the difference.

 

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From there, we moved on to the dinner table where a reassuringly extensive sea of stemware awaited us. Although the estate does not have a public restaurant, they do offer lunch and dinner experiences, as well as using the venue for private functions.  Estate Chef Tim MacKiddie, is a Niagara native and the son of a vineyard manager, so he has grown up in the wine industry. After graduating from Niagara College’s renowned culinary programme, he was mentored and strongly inspired by Chef Erik Peacock where he gained a strong knowledge of Ontario wines and unique wine and food pairings. After a stint in New Zealand to learn about charcuterie, he returned to Niagara and took on his current job at Inniskillin where his seasonal menus often use herbs and vegetables from the winery’s on-site garden. As we nibbled on fresh bread and Icewine-whipped butter, Tim explained that each course of our private tasting dinner would be paired with two Inniskillin wines: one Icewine and one table wine. I was already intrigued! We started with goat cheese croquettes, local tomatoes, juniper and mizuna. The selected wine match was Sauvignon Blanc. As the current vintage of Sauvignon Blanc Icewine had not yet been made, instead we had the 2015 pressed Sauvignon Blanc juice, a cloudy liquid with a nose like linseeds but a fresh palate of apples and green pears. Alongside this we had the Inniskillin Sauvignon Blanc 2014 Reserve (gooseberry and green pepper, very intense, very dry with a medium finish) – a fabulous match for the croquettes.

 

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Our next dish was local Yukon Gold potatoes, Vidal icewine-cured salmon, cucumber, pickled scallion, shaved fennel and toasted caraway. I loved the Scandi feel of this dish, and how the potatoes actually had a taste! The match for this dish was Chardonnay, starting with a 2013 Inniskillin Single Vineyard Series Montague Chardonnay with its lush nose of limes, figs and melons, and a palate like lemon butter with a long, clean finish. The icewine was the 2007 Inniskillin Canadian Oak-aged Chardonnay Icewine. This was phenomenal – a deep gold colour and a nose like peach and apricot jam, with a palate of apricot jam and burnt caramel. And it was an outstanding match for the food! The next course was a veal flank steak and sweetbreads with celery root, beets, Niagara corn, toasted quinoa and candied garlic. This was a satisfyingly Autumnal dish, full of interesting flavours and textures, and the selected wine match was Cabernet Franc. First up was the 2013 Inniskillin Reserve Series Cabernet Franc (a garnet colour; a spicy nose; and a dark berry palate with balanced tannins and a short finish); followed by the 2014 Inniskillin Cabernet Franc Icewine. The first thing that struck is about this unusual wine was the colour – an irresistible raspberry red – and the spicy, cinnamon nose.   The palate was equally great with balanced red berry fruit, nicely balanced acid and a marvelously long finish. Our final dish was dessert: a square of toasted citrus cake, lemon curd, vanilla meringue, peaches in ginger syrup and salted pumpkin seeds. With this, we had two Rieslings: the 2014 Inniskillin Discovery Series Susse Reserve Riesling and the 2014 Inniskillin Riesling Icewine. The first was a fabulous example of what this cultivar can do in a cool climate: a crisp nose of sweet green apples and a palate awash with the flavor of sweet litchi offset by an underlying smoky minerality and zingy acid. The Icewine was once again, fantastic: a pale gold colour and an incredible palate of apricots but with a backbone of acidity that never lets the wine become cloyingly sweet. The entire dinner was a fascinating exercise from a food and wine matching perspective, proving that Icewines are far more versatile than we believe and need not be enjoyed only with dessert or cheese.
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Of course, in a 3 day visit, I could barely scratch the surface of the rich and varied Niagara wine region, but I think each of these four showcased a different aspect of Niagara – sometimes the food; sometimes the unique wines, sometimes the areas heritage. There truly is something for everyone in Niagara and wine lovers are doing themselves a disservice if they have not yet visited.

USEFUL INFO:

Getting there: Air Canada operates four direct flights from London Heathrow daily to Toronto Pearson International.  Prices start from about £450 for a return trip. The drive from Toronto to Niagara takes about 90 minutes, depending on traffic.

Staying there: We stayed in the Shaw Club Hotel & Spa in Niagara-on-the-Lake, a perfect base from which to explore the wineries of the region. Prices when we visited in September were from about £175 per room per night for Fri/Sat and a bit less during the week.

Two Sisters Vineyard
240 John St E
Niagara-on-the-Lake
ON  L0S 1J0
Canada
Tel: +1 (0)905-468-0592

Open every day – check website for times.  Restaurant open lunch and dinner. Tours and tastings ($15 per person) are available, booking advised for parties larger than 6.

13th Street Winery
1776 Fourth Ave
St. Catharines
ON L2S 0B9
Canada
Tel: +1 (0)905-984-8463

Wine retail store and tasting bar open Mon-Sat 11 a.m. – 5 p.m. (6 p.m. in summer). Tastings are $5 for a flight of 4 wines, refundable against a 2-bottle purchase. Wines and cheeseboards available at the 13th Street Bakery restaurant  on the premises.

Vineland Estates Winery
3620 Moyer Rd
Vineland
ON L0R 2C0
Canada
Tel: +1  (0)888-846-3526

Open daily (see website for times). Public tours and tasting at 12 noon daily (Sat and Sun only in winter) – $12 per person for 60 min. tour including the production facilities, barrel cellar and guided tasting of 3 wines.  Private tours for larger groups require reservations. Restaurant also open daily.

Inniskillin Wines
 1499 Line #3 at the Niagara Parkway
Niagara-on-the-Lake
ON  L0S 1J0
Tel: +1 (0) 905-468-2187

Open daily (see website for times). Public tours daily June-Aug for $5 per person (see website for winter times) . Tastings available at $1 per wine or $15-$20 for a flight of icewines.  Dining only available as part of a private experience – details on the website and reservation required.

DISCLOSURE:  I visited Niagara as a guest of Destination Canada but received no further remuneration to write this post.  I was not expected to write a positive review – all views are my own and I retain full editorial control. A huge thank you to all the wineries who hosted us and Diane Helinski who put together the itinerary and chaperoned us while in Niagara!

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  1. nadia@maisontravers says

    April 9, 2016 at 10:51 am

    What a superb post! The only one I had heard of was Inniskillin and the only Canadian wine I have tasted is icewine. Now, I am definitely going to be on the lookout for others. The food looked beyond amazing. The pickled eggs with the charcuterie platter, what a good idea.

    Reply
    • Jeanne says

      April 11, 2016 at 3:11 pm

      Hi Nadia – I know, right?? I’d also only ever heard on Inniskillin but was delighted to learn about all the others 😉 That charcuterie platter with the eggs was exceptional – so pretty!

      Reply
  2. Sally - My Custard Pie says

    April 9, 2016 at 1:25 pm

    Could you send me there now? Please? (Puss in Boots face)

    Reply
  3. kavey says

    April 11, 2016 at 8:24 am

    Happy happy memories, it really was a wonderful trip!

    Reply
  4. Dannii @ Hungry Healthy Happy says

    April 11, 2016 at 1:41 pm

    You are making me sad that I didn’t visit any wineries when I was in Niagara, but it give me more of a reason to go back at least 🙂

    Reply
  5. Camilla @FabFood4All says

    April 11, 2016 at 2:01 pm

    Wow Jeanne, stunningly scenery, stunning food and I can imagine the wine was amazing as when I could drink wine I always loved South African varities!

    Reply
  6. Paola says

    April 11, 2016 at 7:54 pm

    Wow, your pictures are just gorgeous! Great post!
    I am completely in love with the Two Sisters! But would love to try them all!

    Reply
  7. Tami says

    April 12, 2016 at 4:03 am

    Such gorgeous pictures Jeanne. It makes me want to visit Canada so badly! xx

    Reply
  8. Tandy | Lavender and Lime says

    April 12, 2016 at 6:36 am

    I think of snow when I think of Canada! The ice wine is something I would love to try, and I think the panna cotta topped with peaches and lavender ice-cream might have been my favourite bite of the entire trip 😉

    Reply
  9. Teresa says

    April 12, 2016 at 1:52 pm

    Hi Jeanne, your photographs are stunning! So enticing, how I wish I could go right now!

    Reply
  10. Fred George says

    May 3, 2016 at 3:11 pm

    Great article and photos. However, in Ontario it’s “Icewine” – all one word with a capital “I”. This is a trade marked name and can only be used for a VQA Ontario Icewine. All others can call it icewine ice wine, etc.

    Reply
    • Jeanne says

      May 3, 2016 at 4:04 pm

      Hi Fred – glad you liked the article and thanks v much for that piece of info, which I did not know! Will amend the article when I get a chance 🙂

      Reply
      • Fred George says

        May 4, 2016 at 4:34 pm

        Thanks. A lot of reporters even here in Ontario make that mistake. Not too important for the average person but it does mean a lot to the winemakers here in Ontario to get world wide recognition of their “Icewine”. 🙂

        Reply
  11. Andrew says

    May 31, 2016 at 3:29 pm

    I’ve always wanted to go to Canada. Liking some of the snaps here quite a lot.

    Reply
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🌼 There's no difference between a daffodil and a narcissus. Daffodil (or jonquil) is simply the common name for members of the Narcissus genus, so all daffodils are narcissi.

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As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

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Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
Me, turning around and walking out on 2020 like a Me, turning around and walking out on 2020 like a bad romance...

And while we are on the topic, can I still get a refund on the first week of 2021? Not sure it was fit for purpose... 🤣 Either way, I am putting on my brightest dress, fixing my eyes firmly on the future and walking purposefully towards it (bottle of wine optional but always welcome!). 

I don't make resolutions at new year, but I have been thinking about what positives I want to carry forward with me as I walk away from the car crash of a year that was 2020. For me, some big positives have been:

* Working from home, in terms of increased flexibility, increased productivity and increased visibility - I definitely hope never to have to work in the office 5 days a week again. 
* Better and more regular exercise. I ran 585km in 2020, probably as much as in all previous years put together - let's see what I can do in 2021!
* Better connection  and more video calls to faraway friends and family. Why have I not always made video calls?? 

I don't think we need to even mention the many negatives of the last year, but I am curious to know if you took any positives away from 2020? Let me know in the comments 🙂

Onwards and upwards!
One last look back at the kettle of crazy that was One last look back at the kettle of crazy that was 2020 before we dive headlong into 2021... 

I am guilty of not posting as much as I would have liked to in 2020 but as it turns out, I find it hard to be on social media much if I am not in a good headspace. Who knew... 😜 A lot of my posts were memories of previous trips but a huge thank you to you all for indulging my travelstalgia (if that is not a word, it should be!), coming along for the ride, liking, commenting, and sharing your thoughts. 

So I give you my #topnine2020 posts, in order of most likes over the past year. Left to right, starting top left, we have The Shard in London; my sesame ginger Brussels sprouts; Keukenhof garden tulips; Christmas at London's Spitalfields market: Carcasonne; my sticky plum upside-down cake; Singapore shophouses; Grenada harbour; and a raspberry & hibiscus G&T.

Here's to making new memories in 2021, and wishing you all a year of abundance x
So how was your Christmas day yesterday? In this So how was your Christmas day yesterday? 

In this year that has been so hard on so many people,  I hope you had somebody to share it with; enough food to feel replete; and warm place to eat. I know it was  not the Christmas that we all wanted, but it was definitely the Christmas that reminded us to count our blessings. 

One of the blessings at my table was one of the best Brussels sprout recipes I have ever had - roasted sprouts with chorizo, hazelnuts and thyme - and with only 4 ingredients, so simple to make! Trust me, you want to bookmark this one 🔖

For 4 people you need:
* 500g trimmed Brussels sprouts 
* 75g chorizo, chopped
* 15g hazelnuts
* sprig of thyme
* vegetable oil

1. Pre-heat the oven to 180C. Halve each sprout lengthways and toss the sprouts in enough oil to lightly coat. Arrange on a baking sheet, cut side down. Roast for 15 mins or until outer leaves start to brown, then turn over and roast till cut sides just start to colour (about 10 mins). 

2. While the sprouts are roasting,  toast the hazelnuts in a large dry pan over medium heat till light brown, remove and roughly crush.

3. In the same pan, fry the chorizo  till it starts to release its oil, then remove sprouts from the oven and add to pan. Mix well.

4. Tip sprouts into a serving bowl and top with hazelnuts and thyme leaves. Serve hot.
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
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