G. MARQUIS THE SILVER LINE PINOT NOIR

258673    750 mL   $19.95 XD

Description 
The G. Marquis Vineyard in Niagara-on-the-Lake is home to carefully tended 25-year-old Pinot vines and is harvested by hand. 

Tasting Note
Medium ruby colour. Opens with red cherry, raspberry, woodsmoke, cocoa and subtle mineral notes. Bright acidity and youthful tannins surround a core of smoke-tinged fruit and lead to an elegant finish. Pair it with rare roast beef or a mushroom risotto. (VINTAGES panel, July 2012)

A VINTAGES Essential*

Find Inventory »

*VINTAGES Essentials Collection is always available in VINTAGES at select LCBO locations. Visit vintages.com.


MUSHROOM RISOTTO

By: Lucy Waverman

A classic risotto that makes an excellent first course before a light fish or meat main course.

1 cup (250 mL) boiling water
1/2 cup (125 mL) dried porcini mushrooms
8 oz (250 g) mixed fresh wild mushrooms
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
1 tsp (5 mL) chopped garlic
Salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley

Risotto:
5 cups (1.25 L) chicken stock, approximately
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
1/2 cup (125 mL) finely chopped onion
1 1/2 cups (375 mL) Carnaroli or arborio rice
1/2 cup (125 mL) white wine
1/3 cup (75 mL) grated Parmesan cheese
Salt and freshly ground pepper

  1. Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes. Drain mushrooms and reserve liquid and mushrooms separately.
  2. Remove stems from fresh mushrooms and slice. Heat oil and butter in skillet over medium-high heat. Add garlic and sliced mushrooms. Sauté until mushrooms exude their liquid. Season with salt, pepper and chopped parsley. Leave in skillet for reheating.
  3. To make risotto, bring stock to simmer on stove. Heat oil and 1 tbsp (15 mL) butter in a heavy pot on medium heat. Add onion and sauté for 3 minutes or until softened. Add rice and sauté until rice is coated with oil.
  4. Pour in wine and simmer steadily until wine is absorbed. Pour in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed. Add 1 cup (250 mL) of stock, stirring until most is absorbed. Continue to add stock in 1 cup (250 mL) quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes. Reheat mushrooms and stir in to rice.
  5. Remove from heat, stir in remaining 1 tbsp (15 mL) butter and Parmesan cheese. Season well with salt and pepper. Serve immediately.

 

Serves 4

Prices subject to change without notice. Prices include container deposit fees where applicable. All products may not be available in all stores. Please see store personnel for details.

Print