JUNE 2 0 1 9 | I S S U E N O. 2
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Fresh News From The VINES At Cedar Creek Estate WINES

Welcome all to the WINTER month of June.
I’m going to start by saying a big welcome to all Cedar Creek Estate Wine Club members, past, present and new!
Our wine club is undergoing change, both in management and content. What does this mean for you?

Keep reading, keep accepting this newsletter into your inbox, all benefits will be released in our next issue.

  Chambourcin

  Chambourcin is a French American interspecific hybrid grape variety used for making wine. Its parentage is uncertain. The hybrid was produced by Joannes Seyve who often used Seibel hybrids produced in the 1860s.

 

 

TASTES AND AROMAS

Mulberry, cherry and spicy plum with slight chocolate overtones and gamey flavours.

MOUTHFEEL

Chambourcin is a medium bodied, soft and well-balanced red wine with high acidity and a short finish.

FUN FACTS

  • Chambourcin is a French American interspecific hybrid grape, created by a variety of the European grape vine Vitis Vinifera with an American vine species. The resulting vines have higher disease and pest resistence, but the wines produced often have an unusual or 'foxy' flavour. The major motivation for producing French Hybrids was to rebuild the European wine industry after the devastation caused by the phylloxera pest in the late 1800's. Now most vineyards are planted on resistent rootstocks as phylloxera attacks the roots rather than the top of the plant.
  • In wine age Chambourcin is a fairly new species, and the grape only came into existence in 1963.
  • the grape has a good resistence to fungal disease and is one of the parents of the new disease variety, Regent, which is increasing in popularity among German and Okanagan Valley grape growers.
  • Chambourcin grapes can be made into a dry style or ones with a moderate residual natural sugar level, giving it pleasant but not overbearing sweetness.
  • Chambourcin differs from other red grape varieties as it yields pink or red juice, whilst all other red grape juice is clear.

At Cedar Creek Estate, in 2019 just under 8 ton of this grape variety was picked. This harvest was, indeed, a bumper crop. To celebrate, the first pressing 200 bottle release (limited edition) is available. Many of you love the Revelation Red so be quick to buy this once off opportunity of a limited edition of the 'Revolutionary' tasting wine.

As it is a limited edition it is not on tasting, but we are certain all of you who enjoy this nectar of the Gods will love this special edition. Just $28 per bottle while it lasts.

Winter Warmer Recipe of the month Cedar Cream Coffee Bars.
Cedar Cream Coffee Bars Recipe – Sticky sweet Cedar Cream brownie bars with a silky coffee top layer.
Prep Time – 15 minutes
Cook time – 1 hour
Servings: approx. 36 bars
 

Ingredients

  • 1 ¼ cups all-purpose flour
  • 11/4 cups unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon sea salt
  • 1 cup unsalted butter, melted
  • ¾ cup Cedar Creek Cream
  • 6 large eggs, divided
  • ½ cup mini chocolate chips
  • 230 grams cream cheese                                                                                                                        4 cups of powdered sugar
  • 1 tablespoon instant coffee granules.
Instructions
  • Preheat the oven to 350 degrees F. or 180 degrees C. Line a 9 x 13 inch baking dish with baking paper. In a large bowl, mix the flour, cocoa powder, granulated sugar, brown sugar and salt together.
  • Whisk in the melted butter, Cedar Creek Cream and 3 eggs. Once smooth, stir in the mini chocolate chips. Spread the batter evenly over the prepared baking dish.
  • Place the cream cheese in the food processor (or the bowl of a stand mixer.) Puree/Beat to soften. Scrape the bowl, then add 3 eggs, powdered sugar and instant coffee granules. Beat on low again until completely smooth. Pour the mixture over the top of the brownie batter.
  • Bake for 55-60 minutes until the centre is set when jiggled. Cool for 15 minutes, then place the pan in the refrigerator to chill. Once the bars are completely cold, lift the entire batch out of the pan by the edges of the paper bake and cut. Cedar Cream Coffee Bars can be left out on the countertop for 3 days or in the fridge for up to a week.

NOTE: For bars with pretty edges, wipe the knife clean with wet paper towel between each cut.

Enjoy, until next month Judi and the QWC!