News

October 4th, 2012

Happy Thanksgiving From The Little Grape That Could!

At The Little Grape That Could, Thanksgiving is our  favourite holiday! In fact, we have so much to be thankful for, we’re officially declaring Thanksgiving, more than a holiday – it’s a permanent state of mind.

We thank you for the wonderful contribution you’ve made by buying our wine. We have now sold over 7000 bottles which will go towards supporting over 18 local charities. We also thank our charities for the incredible work they’re doing to make a difference in the lives of so many. We really appreciate the excellent wine reviews we’ve received, as well as the support of the media that have written or spoken about us. And last but not least, we thank our fabulous volunteers for making this project a reality.

 

Who is the most important person in your life that deserves your thanks this year? Whoever it is, you should tell them. But first, tell us! Visit our website and submit a toast to that person so that we can celebrate them on hundreds of our bottles.

Happy Thanksgiving! (And don’t forget to accompany that delicious turkey, with our delicious wine. Get a bottle, or two, next time you’re at the LCBO!)

Cheers to you from The Little Grape That Could Team!

 

September 29th, 2012

The Little Grape That Could…Cook!

 

 

A local Ontario Chef, Emily Richards (Visit her website) sent us two delicious recipes that she created, that we could pair with our Cabernet Sauvignon and our Torrontés.

We wanted to taste the recipes ourselves before raving about them to you, so our friendly volunteer Jess, held a gathering to celebrate her friend Annie who was getting married a few days later.

The recipes were a huge success and went beautifully with The Little Grape That Could wine. Here are some  photos of the two dishes Jess made. Why don’t you try them yourself as well?

Bon appétit!

 

Grilled Herb Lamb Bites

By: Emily Richards

Everyone asks for more when you serve these hearty bites (and then they ask for the recipe so they can use it at their next party too). Your guests won’t expect this tasty meat treat.

2 small lamb racks, cut into chops

3 tbsp (45 mL) red wine vinegar

1 tbsp (15 mL) extra virgin olive oil

4 cloves garlic, minced

2 tbsp (30 mL) chopped fresh thyme

1 tbsp (15 mL) chopped fresh oregano

1 tbsp (15 mL) Dijon mustard

Pinch each salt and pepper

 

Mustard Horseradish Dipping Sauce:

¼ cup (60 mL) Dijon mustard

3 tbsp (45 mL) whipping cream

1 tbsp (15 mL) horseradish

1 tbsp (15 mL) white wine vinegar

½ tsp (2 mL) granulated sugar

Pinch each salt and pepper

 

Mustard Horseradish Dipping Sauce: In bowl, whisk together mustard, cream, horseradish, vinegar, sugar, salt and pepper. Set aside.

In shallow glass dish, stir together vinegar, oil, garlic, thyme, oregano and mustard. Add lamb chops and turn to coat. Let stand for 10 minutes.

Place chops on greased preheated grill over medium-high heat and grill, turning once for about 5 minutes or until medium rare or desired doneness. Season with salt and pepper before serving.

Serve on large platter with Mint and Mustard Horseradish Dipping Sauces.

Makes about 18 chops.

Wine pairing:

Enjoy with a glass of Cabernet Sauvignon from The Little Grape That Could

Roasted Tomato Tart Tatin

By Emily Richards

Look for yellow, orange and red grape or cherry tomatoes for this tart for a variety of colour and sweet flavour. The tangy sweetness of balsamic vinegar balances the tomatoes. Let your puff pastry thaw in the refrigerator for the best texture. Serve this dish on a bed of spring greens for a delicious first course.

 

4 cups (1 L) cherry or grape tomatoes, about 1 ¼ lbs (625 g)

3 tbsp (45 mL) extra virgin olive oil

2 tbsp (25 mL) white balsamic vinegar

2 sprigs fresh thyme, pulled

2 cloves garlic, sliced

Pinch each salt and pepper

1 sheet butter puff pastry or 1/2 a 450 g pkg

In 8 or 9 inch (20 or 23 cm)  shallow round baking pan, combine tomatoes, oil, vinegar, thyme, garlic, salt and pepper. Roast in 425 F (220 C) oven for about 20 minutes or until tender and skins begin to break. Let cool.

Unroll pastry sheet and lay over top of tomatoes, trimming to fit as necessary in pan. Bake in oven for about 20 minutes or until golden and puffy. Remove from oven and let stand in pan for 10 minutes.

Place flat plate or cake stand over top of pan and invert tart onto plate to serve.

Makes 8 to 12 servings.

Wine pairing:

Serve with Torrontés from The Little Grape That Could

September 19th, 2012

We have been giggling with joy at this article by Kelli Korducki in Yonge Street Media. Cheers to Kelli!