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Type ‘Château des Charmes’ into a Google search and you’ll find yourself being redirected to fromtheBoscfamily.com. That’s because everything about this celebrated Niagara winery—from designing labels to trimming the vines—is a labour of love on the part of the entire Bosc family.
Paul Bosc Sr. started out in the 1970s with a vision to craft top-shelf, European-style wines from vitisvinifera grown right here in Ontario. He was undeterred by naysayers and equally deaf to any words of caution about what he should & shouldn’t plant in the hard, stony soil, in a country known for its bitterly cold winters & short growing season. He toyed with different varietals, re-imagined vineyard structure and rolled the dice on how consumers would receive his wines.
A pioneer of the Canadian wine industry
To say he succeeded would be an understatement. Over the course of two decades, his wines have garnered widespread acclaim (and hardware) at the national &international levels, including the Ontario Wine Awards, the National Wine Awards of Canada and the internationally renowned Vinexpo.
That doesn’t mean the Bosc family is resting on their laurels. Far from it: read more about what they’re up to at the winery, including details about the largest renovation in its history.
We are confident that this month’s Savvy Selections from Château des Charmes will surprise and delight you. We even went so far as to ask Michele (in photo at left with her husband Paul Bosc Jr) which wine she thought was the best.“It’s like asking someone with two kids to choose a favourite – it’s not fair!” she laughs. “That’s the thing about our wines that I love. No matter what mood I’m in, or what I’m feeling, or eating or not eating, there’s a wine for that. Sorry for stealing the Jackson-Triggs line, but it really is true.”
Our Savvy Sommeliers have shared their tasting notes with you, along with some pairing tips and recipes to help you enjoy each wine to its fullest.
In your Savvy Selections you will find…
Gewürztraminer VQA 2013 St. David’s Bench Vineyard – A fragrant & succulent sipper that will have you dreaming of spring.
Chardonnay VQA 2012 Paul Bosc Estate Vineyard– A hands down classic.
Cabernet Franc VQA 2012 St. David’s Bench Vineyard – Full, ripe red fruit explodes out of the glass.
Most not at the LCBO
Your Savvy Selections, along with many other gems from Château des Charmes, are not stocked at the LCBO. If you would like to order additional bottles or other Ontario wines, call me at 613-SAVVYCO (613-728-8926)or drop me a line at debbie@savvycompany.ca. We’ll be happy to arrange a special delivery for you!
Enjoy this great selection of wines from Château des Charmes.
Cheers,
Debbie & Savvy Team
Introducing…
Château des Charmes Estate Winery
Presented by Sommelier Bethany Harpur
It was late in the day when my husband and I stopped at Château des Charmes in Niagara-on-the-Lake. Ten minutes before the tasting room was due to close. The harried server at the bar gave us a look; we flashed a few guilty smiles as we quickly sniffed and swirled.
Then the door opened, and a silver-haired gentleman walked in, wearily removing dusty work gloves. He pulled a bottle out from under the counter and poured some of its deep purple contents into a glass. Just before it touched his lips, he saw us. “Would you like to try some of this, while you’re here?”
A captivating man
That “quick stop” turned into a long, leisurely hour of sampling off-the-menu wines and engaging in deep discussion with none other than Paul Bosc Sr. himself (left in photo below), the patriarch of the Bosc family and the pioneering winemaker of Château des Charmes.
It’s no surprise to find the elder Bosc chatting up visitors at the impressive building on York Road. Hospitality and approachability are key in this thriving family business, where job titles tend to be malleable, depending on the season, event schedule or guest experience.
Bosc’s daughter-in-law, Michele (in black blouse in photo), wears several hats at the winery: marketing director, social media guru, welcoming committee, wedding planner. “I get to do a lot of different, fun things,” she says. “I think it’s great to interact with customers, to hear what they have to say, whether it’s on social media or live and in-person. That interaction, it’s about bringing our family story to the consumer.”
Renovations underway
Right now the family is adding a new chapter to the narrative as they expand the Château’s massive cellar. The renovation marks the first major capital investment since the winery opened. It will double the available space for barrels and create more “breathing room” for workers. “We want to be sure we have all the tools we need to make the best possible wine that we can,” says Michele.
Expanding the cellar meant digging up the Château’s popular vineyard courtyard, where countless weddings, parties and concerts have been held over the years. “Now’s the opportunity to re-imagine it,” Michele says. “When we first built it and when we first opened, there was no concept of hosting 35 weddings a year, or welcoming 100,000 visitors a year—it just didn’t exist. Now we get to build it the way the business wants it. I can’t wait to see it done.”
A late start to winter and mild temperatures in the Niagara region have kept the renovation running on schedule, with the revamped space scheduled to open in May of this year.
Even better than before
After two decades, the Bosc family is eager to get people excited about their brand again—and get new Château des Charmes fans on board. “Our wines have never been better,” Michele proclaims. “We’ve been around a long time, we know what we’re doing. If you haven’t tasted our wines in a while, try us again. I think you might be surprised.”
Here’s to Château des Charmes team!
~ SAVVY SOMMELIER TASTING NOTES ~
St David’s Bench Gewürztraminer VQA 2013 $19.95
“We planted these vines in 1996 &we feel they are just now hitting their peak, flourishing, producing fantastic, hand-harvested grapes that are making very interesting wine”, Vineyard manager Miguel Fontalvo.
Savvy Sommelier Tasting Notes: A brilliant, clear pale-gold shines in the glass. Wave after wave aromas of clover honey, nectarines, grapefruit and honeysuckle inundate the senses. A bit of sweetness carries evenly with lingering acidity on the palate, to balance out the creamy mouthfeel. That same acidity lingers a bit on the finish, where subtle hints of woody smoke come through.
Suggested Food Pairing: Gewurztraminer is always a classic match for spicy dishes. Pair this with Mexican, Thai or Indian food, like the Quick Chicken Korma recipe included below.A perfect meal for a wintery day.
Cellaring: This beautiful wine has gorgeous aromas & flavours that are ready to enjoy right now!
Paul Bosc Estate Vineyard Chardonnay VQA 2012, $21.95
A classic Chardonnay for even the pickiest ABC (Anything But Chardonnay) enthusiast. It’s the very definition of balance: all the aromas, flavours and textures carry through on an even keel from start to finish, without any sudden spikes or dips in the quality, making for an all-around elegant wine.
Savvy Sommelier Tasting Notes: Up front, creamy butterscotch and exotic coconut, followed by butter and brioche on the palate. Finishes with subtle almost restrained oak and a muted essence of dried herbs.
Suggested Food Pairing: The smooth texture of oaked Chardonnay lends itself well to dishes dripping with butter, cream and cheese.A delicious wine to enamour your sweetheart over a Valentine’s Day meal with seafood, Pasta Alfredo, cheese fondue or cuddled by the fireplace enjoying a cheese platter and roasted nuts. For something completely different, try Roasted Chickenpeas recipe that we offer.
Cellaring: Ready to drink, but has the staying power to evolve further in the bottle over the next 2-3 years.
St David’s Bench Vineyard Cabernet Franc VQA 2012 $25.95
This special parcel of land – St David’s Vineyard – is located high up against the Niagara Escarpment, the fruit has more time to mature and ripen in the summer sun. 2012 was spectacular vintage in Niagara, so with these 2 elements – the location of the land plus the ideal grape growing season – this red wine is outstanding.
Savvy Sommelier Tasting Notes: Complex nose of blackberry, dark chocolate and dried cherries with a lifted note of violets and rosewater. The powerful fruit carries right through the finish, buoyed by velvety tannins and a soft texture.
Suggested Food Pairing: Cabernet Franc is a winner with all kinds of red meats – beef, lamb, game. Try it out with this Venison Ragout recipe from Bearbrook Farms.
Cellaring: Can be opened now, but if you have will power & patience, this red wine will age nicely over the next 5-10 years.
~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~
With St David’s Bench Vineyard Gewürztraminer …
Quick Chicken Korma
Recipe & photo credits: Canadian Living Magazine
Ingredients
1/3 cup unsalted raw cashews
4 teaspoons vegetable oil
3 onions, sliced
2 green hot OR jalapeño peppers, seeded and diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 ½teaspoons each ground coriander and garam masala
¼ teaspoon cayenne pepper
Pinch each ground nutmeg, salt and saffron (optional)
450 grams boneless skinless chicken thighs, quartered
1 ½ cups no-salt-added chicken broth
3 tablespoons fat-free plain Greek yogurt
1 ½ teaspoons lime juice
Method
In large skillet, toast cashews over medium heat, stirring often, until golden, 3 to 5 minutes.
Transfer to food processor. In same skillet, heat half of the oil over medium heat; cook onions, stirring occasionally, until golden brown, 12 to 15 minutes. Add to food processor; puree until smooth.
Combine hot peppers, garlic, ginger, coriander, garam masala, cayenne pepper, nutmeg and salt. Add chicken; toss to coat.
Heat remaining oil in same skillet over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Stir in 2 Tbsp water, scraping up browned bits. Stir in broth, saffron (if using) and cashew puree; simmer, stirring occasionally, until thickened and juices run clear when chicken is pierced, about 5 minutes.
Stir in yogurt and lime juice; heat until warmed through but not boiling.
With Paul Bosc Vineyard Chardonnay…
Crispy Cider Vineyard & Sea Salt Roasted Chickpeas
Recipe & photo credits:Constantly Cooking
Light, crispy and full of flavour, these protein packed snacks are great on their own or as a garnish for soups or salads. Play around with other spices if you like – a few shakes of chili powder or smoked paprika, for example. You can use dried chickpeas, which you’ll need to soak and cook, but for this recipe, the canned ones are just as good plus a whole lot faster and easier.
Ingredients
1 can (19 oz / 540 mL) chickpeas, rinsed well
1 ½ cups (375 mL) cider vinegar
1 ½ Tablespoons (22 mL) olive oil
1 ½ teaspoons (7.5 mL) coarse sea salt
½ teaspoon (2.5 mL) freshly ground pepper
Method
Pour the vinegar into a medium-sized saucepan. Cover pot with a lid and place on high heat. As soon as the vinegar is boiling, add the rinsed chickpeas to the pot and remove from heat. Let stand 30 minutes.
Preheat oven to 400F.
Drain chickpeas, discarding vinegar. Pour chickpeas out onto a clean dish towel and roll them around gently to dry thoroughly.
Put chickpeas in a clean bowl and drizzle with olive oil. Toss gently to coat evenly.
Spread chickpeas out onto a baking sheet. Sprinkle with salt and pepper.
Roast in oven for 40 to 45 minutes, jiggling the baking sheet occasionally.
The chickpeas will turn a dark golden brown and get crunchy. If you take them out of the oven too soon, you can always put them back in the oven for a few more minutes later.
Serve warm or at room temperature. These will keep for 2 weeks in a Ziploc bag stored in the fridge.
With St David’s Bench Vineyard Cabernet Franc …
Venison Ragout in Red Wine
Recipe Source: Bearbrook Farms
Photo Credit: Chart Farm
Ingredients
1 shoulder/leg (2-3 lbs) venison
5 tablespoons olive oil
Salt and pepper to taste
1 teaspoon thyme
4 slices bacon, cut into strips
10 juniper berries
1 tablespoon tomato paste
4 tablespoons flour
2 tablespoons red wine vinegar cup dry red wine
1 cup game or beef stock
3 tablespoons cranberry or red currant jelly
Method
Cut meat into bite-sized pieces.
Heat oil in heavy saucepan over medium-high heat.Brown meat on all sides. Do 1/3 at a time and remove from pan. Season with salt and pepper.
Fry bacon a few minutes and add thyme, juniper berries, tomato paste and flour. Fry for 2 minutes longer.
Pour in vinegar and red wine. Bring to boil, scraping solids from bottom. Add stock and cook until sauce is thickened.
Add meat with juices, cover and simmer for 2 hours.
Add jelly and adjust seasoning with salt and pepper & serve over mashed potatoes or with wild rice.
Enjoy your Savvy Selections!
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