http://trialto.com/en-ca/news Fri, 18 May 2012 03:08:55 PDT The latest news posts from www.trialto.com. KohanaPHP http://trialto.com/news/brokenwood-vintage-report http://trialto.com/news/brokenwood-vintage-report End of Vintage 2012 - May 2012Exactly two months on since the previous report and with the arrival of Nick Bulleid and his Pinot Noir, I think we can safely say that the last fruit is in, 91 days after we started on Hunter Valley Semillon.The 40th Brokenwood vintage, the 30th vintage of Iain Riggs at the helm, the 20th for Vineyard Manger Keith Barry and the 1st for Simon Steele, has been one full of interest and challenges.The last two months has seen every berry of our Hunter red picked, probably the only Hunter winery to do so. Simon and Stuart and the winery team have delivered an excellent range of wines from Hunter Valley Semillon and Shiraz to the full complement out of Beechworth (the Chardonnay and Pinot are particularly exciting), rich robust reds from McLaren Vale and cool climate Sauvignon Blanc from the Forest Edge Vineyard at Orange. However the rain and disease pressure did get the better of the Pinot Noir and Chardonnay at Forest Edge.Interesting to see that the Southern Oscillation Index returned to negative or El Nino territory in mid April 2012, bringing up exactly two years of La Nina conditions. Hunter Valley winemakers can work with the odd break in the weather to turn out top wines but a rain free vintage would be welcomed I’m sure.Of course El Nino could also mean days on end of 40C plus weather, so to keep one step ahead a 100sqm blast chilling cold room is being built, along with a complete upgrade and relocation of the refrigeration system.The winery waste water is now being recycled for growing jumbo grass and then harvested for vineyard mulch.Wines going to bottle in the next few weeks include three Single Vineyard 2012 Semillon’s, one of which will be released at 6 years as the ILR Reserve as well as a very fresh and vibrant 2012 Hunter Semillon. The other early bottling will be the 2012 Beechworth Pinot Gris.With all the 2012 grapes in the winery, work swaps over to getting the 2011 reds out of oak and the most important of all being the 2011 Graveyard Vineyard Shiraz.Mention should be made of the great vintage crew in 2012. Our ‘Brains’ Brokenwood Prize winner from Adelaide Uni, Lauren Hansen, tackled her first vintage with gusto and Lauren will be a great asset to the wine industry in years to come.Iain RiggsManaging Director/Chief Winemaker http://trialto.com/news/new-additions-to-trialto-team http://trialto.com/news/new-additions-to-trialto-team Trialto is excited to make these announcements as our team continues to grow.We are pleased to announce the appointment of Mr. Lawrence Wong, CGA to the newly created position of Corporate Controller. Along with Mr. Wong’s accounting degree, he also holds a Bachelor of Business Administration degree from Simon Fraser University. Mr. Wong has spent 3+ years with Mark Anthony Group, most recently as Finance Manager overseeing the accounting for the import/domestic beer portfolio with revenues over $50 million. Previous to that, he was Corporate Controller for Pacific Western Brewing for a year and was Corporate Accountant for Travel Underwriters where he spent four years. He comes to Trialto with solid accounting skills, a good background in our industry, great communication skills, a passion for continuous improvement and excellent references. Mr. Wong will report to Rick Toller, President and CEO. We are proud to announce that Etienne Bezard will be our new Marketing Coordinator in Québec as of Monday May 7th 2012. Etienne has been with Trialto since November 24th 2011 when he was hired as Inside Sales representative. Etienne has graduated from l’École Nationale Supérieure Agronomique de Montpellier, in France, as Ingénieur Agronome, Option management des entreprises agroalimentaires, in 2004. He started his career as sales representative/brands manager at Part des Anges in Paris, in 2005, where he was instrumental in the launch of Hpnotiq liqueur and Leblon cachaça. He then worked at Eurowinegate where he was Export representative and at Distillerie Merlet & Fils, in 2009, where he was Marketing Consultant. Etienne is, of course, interested in oenology, gastronomy as well as photography and modern art.It’s a pleasure to announce that Catherine Albert has joined the Trialto Wine Group and is now our new Inside Sales representative in Québec. She has officially started in her new job yesterday, Monday May 7th 2012. Following numerous ski trips to the Rockies and the French Alps where she also worked in restaurants, Catherine came back to Montreal with the intention of becoming a restaurateur. She studied Hotel Management at Lasalle College while working in a high end Montreal establishment. Catherine then studied sommelerie and decided that wine would now guide her professional career. She is passionate about by the power and the motivation of restaurant owners in Montréal and all other great cities she’s visiting. She loves to share a good meal, good wines and good stories with a bunch of friends.We are delighted to announce the hiring of Jamie Zipay who is going to look after the Ottawa and Eastern Ontario region. Jamie comes to us direct from the restaurant community where he has worked for the last 4 years. A team leader at the local Milestones restaurant in Ottawa allowed Jamie to educate the servers on the wines where his skills from passing WSET intermediate course shone through. Passionate about wines he has traveled extensively through some of the best wine regions in the world. Jamie also enjoys eating out as often as possible. Please join us in welcoming Jamie into the Trialto family. http://trialto.com/news/chile%E2%80%99s-colchagua-valley-and-aurelio-montes http://trialto.com/news/chile%E2%80%99s-colchagua-valley-and-aurelio-montes Learn why Aurelio Montes fell in love with Chile's Colchagua Valley: “Worldly Tastes From a Quiet Corner of Chile”, article by Jay McInerney of the Wall Street Journal.Please click here for the online article.Visit our online catalogue to find Montes Wines in your province: BC AB MB SK http://trialto.com/news/dog-point-vineyards http://trialto.com/news/dog-point-vineyards Dog Point, one of Marlborough's oldest private vineyards, is located on the Southern side of Marlborough's Wairau Valley at the confluence of the smaller Brancott and Omaka Valleys. http://trialto.com/news/john-thomasson-in-verona http://trialto.com/news/john-thomasson-in-verona As usual, for the last 23 years I attended VinItaly to help out our team at the fair in Verona. That seemed like the perfect opportunity for a guy with some time on his hands to stay on, so I rented a small apartment in the historic centre of Verona and am staying for just under a month to have some relax time, soak up the culture and if I feel inspired – do a little creative writing (if you can’t find inspiration here, well it isn’t going to happen anywhere). I’ve also been doing some wine research for Trialto during my stay here.I moved in at the end of last month right after the fair and have been doing lots of walking, hanging out in piazzas and of course, work. The apartment is small and clean, has a bit of charm and is steps from the market square Piazza Erbe. Each morning I get a cappuccino in the piazza then do my daily shopping (I have a little kitchen) then return to the apartment to decide how to spend my day. Each day is different but there is a bit of pleasure in my morning routine and it is lovely to have such fresh produce steps from my door. Around the corner there is a salumeria (cured meats, cheese, wine and all the other necessities) and a bakery for bread. I’m also only a block from what Eric Deguire calls “The Champagne Bar” but Eric – it only pours Champagne like that during VinItaly – still, it’s a good place to go.Verona is a wonderful city, little known by tourists but one of the most interesting and livable cities in Italy. You can tell the people who live here love it by the way they all turn out in their best clothes in the evening after dinner for a “passeggiata” (stroll) through the piazzas. Traffic is limited in the historic centre so walking is a pleasure – the streets are indeed paved with pink Verona marble. The city has roman origins and has perhaps the best example extant of a Roman Arena. Today in the summer it is used for opera (with no microphones – great acoustics) and concerts. The architecture of the city runs from Roman then Medieval through Renaissance to Baroque and in the centre there are no modern buildings at all - so a good feeling of being immersed in history at every turn.One thing I really enjoy is the sound of church bells every hour. I’m planning a few day trips on the train - last week I went to Montava (I decided against having a car here) and plan on a day in Venice and maybe Parma, all only an hour or so away from here.I spent Easter on my own – but don’t fret for me as I booked a table for one at Caffe` Dante (one of the city’s best restaurants) for a slightly boozy lunch of about 8 courses – then I watched a soccer match on TV and napped a lot in the afternoon.The weather has been fantastic since I landed on March 22 but finally about a week ago for the first time we had a sprinkle of much needed rain.JT http://trialto.com/news/grant-burge-2012-barossa-vintage-report http://trialto.com/news/grant-burge-2012-barossa-vintage-report Grant Burge, Proprietor / Chief Winemaker “2012 may turn out to be the best vintage yet”, Grant Burge Vintage 2012 was slightly earlier than usual, commencing two weeks ahead of schedule. The growing season has been excellent with a cool summer and slightly above average rainfall. This was followed by almost perfect picking conditions for the white wines, producing fine, delicate and subtle flavours with beautiful aromas. A couple of warmer weeks in late January and early February assisted with ripening the red grapes. The yield is down by almost 20%, but the Shiraz grapes are black in colour with fantastic aromatics. The Merlot appears to be outstanding, one of the best that Grant has encountered since making Merlot. As of the 14th of March we are half way through harvesting the Cabernet from the Barossa floor area. At this early stage it looks fantastic. The fruit situated in the higher areas is about a month away from being picked. The small amount of Grenache which has been harvested has excellent savoury characters. Overall the 2012 vintage is looking outstanding. The quantity is down, but the quality is some of the best ever seen at this point in time. http://trialto.com/news/pissaldiere-recipe http://trialto.com/news/pissaldiere-recipe PissaldiereCaramelized onions, Provencal herbs, anchovy and Nicoise olives arranged on a flatbread make a perfect pairing for Calvet-Thunevin VDP des Côtes Catalanes 'Cuvée Constance'. This sun-kissed red is a blend of Grenache and Carignan offers rich ripe fruit, nicely integrated tannins and juicy acidity. To make the dish vegetarian, simply replace the anchovies with Gruyere or Parmesan cheese.Makes 2 oblong flatbreads, serves 6 to 81 recipe pizza dough (below) **substitute with purchased dough or puff pastry2 tbsp extra virgin olive oil1 tbsp butter2 large yellow onions, thinly sliced3 cloves garlic, minced1 tsp each fresh chopped thyme and rosemary2 plum tomatoes, sliced thinly1 2 ounce can flat anchovy filets! soaked in cold water for 10 minutes! drained and patted drysalt and pepper1/2 cup pitted Nicoise olivesIn a large skillet over medium-low heat, melt the butter and add the olive oil. Add the sliced onions , garlic, rosemary and thyme stirring to combine. Saute over medium low heat, stirring occasionally, until the onions caramelize and become almost dry. This will take about 50 to 60 minutes. Keep an eye so the onions donʼt burn. Season with salt and pepper to taste.Preheat the oven to 450 F.Roll the dough or puff pastry on an lightly floured surface to create two oblong flatbreads approximately 6 by 14 inches each. Place the flatbreads on a parchment lined baking sheet ( or two if using smaller pans). Top each with the caramelized onion mixture, covering the surface evenly but leaving a 1/2 inch border. Place the sliced tomatoes down the centre of each flatbread and then decoratively arrange the anchovies and olives. Drizzle each flatbread with 1 tbsp olive oil. Bake in a very hot oven for 10 to 12 minutes, or until the crust is golden and the bottom is crisp. Before serving top with freshly ground pepper and flaked sea salt.Pizza Dough1 1/2 tsp active dry yeastpinch sugar1/4 cup warm water (110F)2 cups flour1/2 tsp salt1 tbsp olive oil1/2 cup waterIn a bowl, whisk together the yeast, sugar, 1/4 cup warm water and 1/4 cup of the flour. Let proof for about 10 minutes.Add the remaining 1 3/4 cup flour, salt, olive oil and 1/2 cup water and mix well. Turn the dough onto a lightly floured surface and knead until smooth and elastic (7 to 10 minutes. Place the dough back in the bowl, cover with plastic wrap and allow to rise in a warm place until doubled in size (about 2 hours).Recipes created by Christie Pollard http://trialto.com/news/recipe:-provencal-steak-with-red-wine-shallot-sauce http://trialto.com/news/recipe:-provencal-steak-with-red-wine-shallot-sauce Provencal Steak with Red Wine Shallot SauceSavoury herbs, mustard and garlic are smashed into a paste and add a Mediterranean flare to grilled steak. The finished dish is drizzled with a red wine shallot reduction making it another great pairing with this Grenache Carignan blend from Southern France.Serves 4 to 6For the steak:2 lb. rib eye or strip loin steak1 tbsp course grained Dijon mustard1 tsp fresh rosemary, chopped1 tsp fresh thyme, chopped1 clove garlic, cut in half2 tbsp olive oil1/4 tsp saltfresh ground pepperUsing a mortar pestle, smash the ingredients together to form a paste. Spread the paste over the steaks and allow to marinate 1 hour. Grill steaks to desired doneness. Allow to rest 10 minutes before carving. Serve with red wine shallot sauce.For the sauce:2 tbsp butter2 shallots, peeled and slicedpinch brown sugar1 tsp quality balsamic vinegar1 clove garlic, minced1 tsp fresh thyme, chopped1/2 cup red wine1 cup beef brothfresh ground pepperHeat the butter in a saute pan over medium and add the sliced shallots. Saute until soft and beginning to caramelize, about 10 to 12 minutes. Add the sugar, vinegar, garlic and thyme and saute another 5 minutes. Add the red wine and bring to a boil. Reduce to simmer and continue to cook until the wine has reduced by half. Add the beef broth and bring back to a boil. Reduce to simmer again and allow the sauce to reduce by half and become thickened (about 10 minutes). Season with pepper. Drizzle over grilled steak.Recipes created by Christie Pollard http://trialto.com/news/bodega-catena-zapata-now-represented-trialto-coast-to-coast http://trialto.com/news/bodega-catena-zapata-now-represented-trialto-coast-to-coast FOR IMMEDIATE RELEASE: Bodega Catena Zapata, Argentina’s Malbec Pioneer, is now represented by Canada's leading premium wine agency, Trialto Wine Group, from coast to coast. Vancouver, BC, CANADA – February 20, 2012 - Trialto Wine Group, Canada's leading premium wine import sales and marketing agency, announces an expanded partnership with Argentina’s iconic winery Bodega Catena Zapata. Catena joins the Trialto portfolio in all of the Atlantic Provinces as well as Quebec, and continues with Trialto in Ontario and the Western Provinces.Laura Catena, Managing Director of Bodega Catena Zapata, said of her decision, "Bodega Catena Zapata and the Trialto Wine Group have been partners in Canada for many years. Our distribution in Canada has grown over the last decade and we have come to the conclusion that a national partner will best allow us to promote our wines and our region to the Canadian people. Trialto's dedication to distributing historical family wineries makes them an ideal partner for Catena in Canada."Rick Toller, President of Trialto, adds, "Trialto is very fortunate to have so many positive and rewarding relationships with our winery partners from all around the world. However there is a special connection with Catena. The Catena family is focused on excellence and quality and constant improvement. To know that they entrust us with their business all across this country is gratifying. Trialto is committed to ‘Wines of People, Place and Time™’, and to being a truly national company. We feel that the addition of Catena to the Atlantic markets and Quebec signals to our industry peers and partners that Trialto is indeed a leader in all markets across Canada." About Bodega Catena Zapata:Bodega Catena Zapata is a hundred year old family-owned company rooted in the principles of: effort, study, innovation, personal responsibility and sustainability. In the 1980s Nicolas Catena embarked on a journey to elevate the wines of his nation to the world stage. Nicolas made a commitment to making and distributing world-class, distinctively Argentine wines that could compete with the best of the world in the premium wine segments. The family and the company, Catena, is dedicated to maintaining its position as the pioneer of Argentine Malbec and South America’s Grand Cru, while continuing to explore new viticulture opportunities within Argentina. In 2009 Decanter Magazine announced Nicolas as their Man of the Year in recognition of his lifetime of achievements. Daughter, Laura Catena, is now President of the winery and, she continues the family tradition of the pursuit of excellence.About Trialto Wine Group Ltd.The Trialto philosophy is ‘Wines of People, Place and Time™’: “The wines we represent tell a story about the people that make them, the place they come from and the period in which they are made,” says President, Rick Toller. “This guides our entire business, as the Trialto focus is to source, import, market and sell wines from premium family-owned wineries representing important wine regions around the world. We represent incredible premium wines from around the world and serve the Canadian market by helping liquor boards, retailers and restaurants source, sell and market these wines,” he continues.” We measure our success by the success of our winery partners and the success of our channel customers.”For more information, contact: Eric Deguire, Vice President of Sales & Marketing contact@trialto.com +1.778. 331.8999 www.trialto.com http://trialto.com/news/southbrook-is-entering-the-dragons-den http://trialto.com/news/southbrook-is-entering-the-dragons-den Bill's Editorial: A note from the ownerWhen we first started farming, we looked at winter as a time for rest and regeneration. It seems now that with all our new projects, we are busier than ever with extremely exciting things happening every day. Our biggest and most time consuming new project is Bioflavia. As some of you know, we launched our new anti-oxidant powder last summer, and it has moved along very well. Registered as a Natural Health Product with Health Canada, its 11,000 ORAC (Oxygen Radical Absorption Capacity) units per 10 grams put it on par with Goji and other super foods. Made last year from our own pomace (the skins left over after we make red wine), this year we have expanded by purchasing all of the Organic red wine pomace produced in Ontario. We have been anxiously awaiting word, and we can now confirm that we will appear on the CBC hit show Dragons' Den on March 7th. We still can't tell you what happened, but Marilyn, Robert Egli and I will try to beard the Dragons: tune in at 8pm and cheer for us. For those who miss it, go to http://www.cbc.ca/dragonsden/episodes.html. We will be episode 18. If you are outside of Canada, we will be posting the episode on our website. Bioflavia is available either through us at Southbrook.com (1-888-581-1581) or from over 150 stores across Canada.