May 26, 2011

proof whisky, crushing on wine, Vol. 35


If you missed “Rediscover Down Under Australia,” the four-week Australian wine promo at the LCBO, do not despair. Many excellent new Australian wines were added to the shelves, such as the Barwick Estates Pinot Noir 2009 and Crush Sauvignon Blanc Semillon 2009 – and they are here to stay. With patio season just around the corner, we thought it appropriate to mention these amazing light wines. Who ever said you can’t enjoy whisky and wine in one glass? This fruity white wine sangria is perfect for the summer mate! To learn more about our brand visit www.proofbrands.com. Become a friend on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.


kiwi crush 1/3 cup superfine sugar • 1/3 cup proof whisky • 1 cup mango juice • 2 mangos, peeled, pitted, and thinly sliced • 3 kiwis, peeled and thinly sliced • 1 lemon, sliced • 1 lime, sliced • 1 tbsp grated ginger • fresh mint • 1 bottle (750 mL) Crush Sauvignon Blanc Semillon, chilled • Soda water or 7-up (only if you have a sweet tooth) • Lots of ice
In a large pitcher, stir sugar and proof whisky until well combined. Stir in fruit slices until fully coated; let stand, refrigerated overnight. Next day add wine, mango juice, grated ginger and mint to pitcher and stir. Add ice and top with soda water just before serving. Serve sangria over ice.





Barwick Wines brings to you quality wines from three premium wine regions in the South West of Western Australia - Margaret River, Pemberton and the Blackwood Valley. The cool Mediterranean climate combined with the duplex soils of Margaret River, karri loams of Pemberton and well drained gravels of the Blackwood provides ideal growing conditions for the selected varieties.  (www.barwickwines.com)


Crush Sauvignon Blanc Semillon 
Fruit lovingly crushed to create a perfect blend that's crisp and zingy, yet softly fruity and so easy to fall in love with. Pairs well with seafood and salad. (LCBO 215673 $13.95 info@proofbrands.com)


Barwick Estates Pinot Noir
The grapes for this wine are sourced from our cooler climate Pemberton vineyard. The typical aromas of cherry, vanilla and spice are accentuated by a sweet fruit palate of berry fruits, cherry and hints of chocolate and forrest floor. Pinot Noir is perfect to enjoy with lighter meats such as goose and duck, and gamey meats such as rabbit. It also goes superbly with Italian dishes. Pairs well with lighter meats and Italian dishes. (LCBO 215194 $15.95 info@proofbrands.com)



Here is a delicious and tangy grilled shrimp starter to enjoy alfresco




grilled citrus shrimp 1/2 cup orange juice • 1 tablespoon minced peeled fresh ginger • 1 tablespoon minced fresh cilantro • 3 tablespoons Crush Semillon Sauvignon Blanc (optional) • 2 tablespoons soy sauce • 1 tablespoon vegetable oil
2 teaspoons grated orange rind • 1 minced hot red chile (optional) • 1 pound large shrimp, peeled and deveined • Cooking spray
Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes. Remove shrimp from dish, reserving marinade. Thread shrimp onto skewers. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade. (can also be grilled on BBQ)


Mango Salsa 1 ripe mango, peeled and diced (about 1 1/2 cup) • 1/2 medium red onion, finely chopped • 1 Jalapeño chile, minced (optional) • 1 small cucumber, peeled and diced (about 1 cup) • 3 tbsp fresh cilantro leaves, chopped • 3 tbsp fresh • lime juice • Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper.



And for your main – our friends at August Ninth have done it again! (www.augustninth.ca)


Crush Sauvignon Blanc Semillon Risotto
2 tbsp extra virgin olive oil • 2 tbsp butter • 1 cup Arborio rice • 1 medium sized onion, finely chopped • 2 cloves garlic, minced • ¼ cup finely chopped celery • 1 ½ cups Crush Sauvignon Blanc Semillon • 2 tbsp fresh thyme • 3 cups chicken stock (substitute vegetable or fish stock if desired) • Pinch of salt • Freshly ground black pepper • ½ cup grated Parmesan cheese • 2 cups baby arugula

Heat stock just to boiling in medium saucepan, reduce heat.
Add olive oil and one tbsp of the butter in a large skillet over medium heat.
When the oil is hot add garlic, onions and celery and gently fry for about 5 – 7 minutes.
Increase the heat to medium-high and add the rice, stirring constantly until the rice becomes transparent.
Add 1 cup of wine, pinch of salt, thyme and fresh ground black pepper to taste.
Reduce heat and cook until most of the liquid has been absorbed by the rice. Stir frequently.
Add one ladle of stock to the skillet and cook until absorbed, repeat this until the rice is Al Dente (palatable but stiff).
Add the remaining wine and cook until absorbed. The rice should have a creamy consistency at this point (if not ladle in some more stock, or boiling water until you reach the desired texture).
Stir in Parmesan cheese and mix well. Remove from heat.
Add arugula and gently combine. Serve immediately.



To finish your meal, pick up a Sweet Fandango pie made with Pinot Noir or a How Do You Like them Apples made with Sauvignon Blanc at www.slicepies.ca





If you live in Alberta, don’t forget to purchase your tickets to the Late Night Art Party - Saturday, June 4, 9 pm-2 am. Not only is it the official opening of the Warhol: Manufactured Exhibit at the AGA, it is proof’s first appearance in the west. proof will be serving three delicious cocktails all made with its proof vodka, proof rum and whisky. (www.youraga.ca)



It’s that time of year again. The Drinks Show is coming to 99 Sudbury, in Toronto. proof will be there serving a couple of its delicious cocktails. Get your tickets online today. (www.drinksshow.ca)









Weekend Forecast:
Saturday: Variable cloudiness and a high of 22 degrees
Sunday: Chance of thundershower and a high of 25 degrees


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