REVIEW: 2012 Gamay Noir, Estate Bottled
I had the opportunity to cook with this Gamay just this past weekend. This wine is great, especially at the price. Flavours of ripe Raspberry and Cherry dominate this wine with a hint of spice on the finish. I served this wine with Steak... but the trick to pairing this lighter red with grilled meat was to make a beautiful sauce with Morel mushrooms using the wine.
Here is what I cooked with this great wine. Serve this sauce over any cut of beef seasoned with salt and freshly cracked pepper.
1/4 cup Butter
2 Sprigs of Thyme
1 Clove Garlic Minced
1 Shallot Minced
1/2 lb of Morel Mushrooms Cleaned and Halved
1 Cup Gamay
2 Cups Beef Stock
1 Tbsp Flour
Heat the butter in a large pot over medium heat and mix in Garlic, Shallot and Thyme cook for a minute or two. Add Mushrooms and cook for another two to three minutes. Add one cup Gamay wine cook until it is reduced by half. Add 2 Cups of Beef Stock and reduce by half again. Thicken with a bit of flour.
You can purchase this wine at our two CdC boutiques in Toronto and Ottawa, at the winery in Niagara-on-the-Lake, and on-line.