Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music
Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad at the JAZZ.FM91 tent at the TD Toronto Jazz Festival to talk about Cellier des Dauphins Carte Noire Côtes du Rhône AC, Fresita Sparkling Wine (Infused with fresh strawberries), Les Maîtres Vignerons de la Presqu’île de Saint-Tropez Carte Noire Rosé and Chateau La Grange de Bessan Médoc
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This month’s recipe is for delicious Grilled Strawberries
Simple and unbelievably tasty, grilled fresh strawberries are a seasonal treat worth trying.
1 Pint Fresh Ontario Strawberries
¼ cup Balsamic Vinegar
Freshly ground black pepper
1 cup brown sugar
4 bamboo or wooden skewers
4 small rosemary sprigs
Your choice of mascarpone, vanilla ice cream or yogurt.
1. Wash the strawberries and pat them dry.
2. Place whole strawberries in a large bowl and gently toss in the balsamic vinegar. Add black pepper to taste. Cover and refrigerate for at least one hour.
3. Spread brown sugar out into a shallow bowl. Roll each strawberry in the sugar to lightly coat it.
4. Slide 4 or 5 strawberries on each skewer, piercing the stem on one end.
5. Over medium-high heat, grill strawberry skewers for 2 to 3 minutes a side until grill marks show.
6. Serve the strawberries immediately over mascarpone, ice cream or yogurt and garnish with rosemary sprig.
Strangely, this dish can be matched with a wide range of wine. If serving with ice cream, try with Fresita sparkling wine. Yogurt will play well with the off-dry wines. Unsweetened mascarpone (with an extra crack of black pepper) will match the red wine and the rosé.