573147    750 mL  (XD) $19.95

The 2013 Ontario Wine Awards were judged by a panel of 18 experts, tasting blind. To impress, across so many palates in a field of nearly 500 wines, not once but six times, speaks to the precision of the winemaking at Malivoire. At the 2013 Ontario Wine Awards, Malivoire took home 6 medals. 3 Gold, 2 Silver and 1 Bronze. An amazing accomplishment. The 2011 Chardonnay took home one of Malivoire's Silver Medal awards. 

Tasting Note
This is a nicely smooth, generous, fairly rich but not at all heavy chardonnay from the lighter 2011 vintage. It shows gentle aromas and flavours of well integrated apple/peach fruit, oak smoke, a hint of butterscotch and subtle spice. Nicely creamy yet fresh on the palate with a warm sweetish finish. Very good length and focus. Last tasted June 2013. Score - 88. (David Lawrason,, April 1, 2013)

A VINTAGES Essential*

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By: Marilyn Bentz-Crowley

This composed salad is remarkable with the use of exotically flavoured Thai curry paste in the vinaigrette. Jasmine is a long-grain, naturally aromatic rice, which cooks up more softly than others such as basmati or converted rice, making it ideal for a refrigerated salad. Lobster meat in a frozen can has been cooked, so just thaw to serve. One pound (500 g) of shrimp can be substituted for the lobster. For best results, choose size 21 to 25 tail-on raw shrimp and then cook at home, chilling (up to a day) until needed.

¼ cup (60 mL) peanut oil 
3 tbsp (45 mL) freshly squeezed lime juice 
1 tsp (5 mL) red or green Thai curry paste 
¾ tsp (4 mL) granulated sugar 
½ tsp (2 mL) salt 

1 cup (250 mL) jasmine rice 
1 cup (250 mL) water plus 2 tbsp (30 mL) 
1 tsp (5 mL) salt 
1 frozen can (320 g) lobster meat, tails and claws variety, defrosted or 1 lb (500 g) tail-on 
2 ripe mangoes 
6 oz (175 g) sugar snap or snow peas, lightly steamed and cooled 
4 cups (1 L) baby greens or torn lettuce 
1 cup (250 mL) roasted and salted cashews, coarsely chopped 

1 Whisk vinaigrette ingredients together until creamy; set aside. (Cover and refrigerate if making ahead more than a few hours; bring to room temperature and whisk before using.) 

2 Wash rice in a sieve under cold running water, stirring with your hand until water runs clear. Place wet rice in a small or medium saucepan; add measured water and salt. Then bring to a boil, uncovered, over high heat. Stir; cover and reduce heat to very low. Cook 15 minutes without lifting lid. Again without opening lid, remove from heat; let stand for 5 minutes. Fluff with a fork; recover and cool pot on a rack to room temperature. (Rice can sit at room temperature for several hours if in a stainless steel pot.) 

3 Thaw lobster thoroughly, drain well and briefl y dry on paper towels. Cut into chunky bite-size pieces; cover and refrigerate. (If using shrimp, leave whole with tails on.) Peel and cut mangoes into large dice. Cut peas in half widthways. Toss mango with peas. If making ahead, cover and refrigerate for several hours. 

4 Divide greens among salad plates. Stir ⅓ to ½ of vinaigrette into rice to moisten; mix in cashews and mango mixture. Arrange overtop greens. Place lobster pieces overtop salad; drizzle with remaining vinaigrette. 

Serve promptly.

Serves 4 as light entrée or 6 to 8 as an appetizer

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