REVIEW: 2012 Gamay Noir, Estate Bottled

Saturday, June 21
André Proulx

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.

GamayNoir1/4 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.

Price: $12.95

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