Grape and Wine (2018) PART TWO: Rosewood Estates Winery

I grew up on a cul-de-sac full of friendly neighbours that — no joke — would actually come over and borrow a cup of sugar (or other ingredients). It was a simpler time.

The coolest thing in the world to me, as an adult, are neighbour wineries. Mostly because I only have to stumble a short time before borrowing another cup of wine.

Right next to Angel’s Gate, you’ll find Rosewood. And you’ll be glad you did.


Rosewood is located a short distance across the field from Angel’s Gate. In fact, below is Exhibit A: A photo taken from Rosewood, looking toward Angel’s Gate.

Rosewood is one of the more unique, smaller producers in the area. They’re unique by way of their mead production, especially. And their branding is full of every bee pun you could imagine. This also affords them the opportunity to make some pretty awesome merch featuring bees.

The only thing better than their merch might be their lawn ornaments. That brings us to Exhibit Bee.

Now, the wine. And the mead.

First, we tried the 2016 Viognier. Unfined, we’re told. Well, we were told it was unfiltered, which is basically the same thing. Are we splitting hairs here? Alright. Let me give you the quick explanation:
Fining uses some kinda substance like egg whites to gather up all the small solids in the wine and extract them. So, yeah, if you’re a vegan and a wine drinker, chances are fair you’re not as vegan as you thought.
Filtering is often done by pushing the wine through several slats with filters that almost look like square pieces of cardboard.

But anyway, the Viognier was pleasant. Oaked in a way that sort of muted a few of the more flowery notes I’ve come to expect from a Viognier, but with that came a bit of a more noticeably heavy mouth-feel, a mild vanilla undertone, and long tropical finish.



Then we moved to the 2017 Notorious PTG. The name is obviously referencing Biggie Smalls. This red blend was served up chilled. Would pair well with a T-bone steak, cheese, eggs, and Welch’s Grape. It wasn’t really something we were into, but I’ll tell you what: It wasn’t bad. Very fruit-forward; heavy on the raspberry, cherry and plum notes of the Gamay Noir. If you’ve got a grandma throwing ice cubes in her wine all the time, this is the wine for her.

Next up was the Locked and Loaded. I’d rank it in the top three red blends I’ve had out of Niagara. It has nearly everything in it: Merlot, Malbec, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot. It was rich in every dark berry flavour, and oaked perfectly to give it the forest floor and herb flavours. More than that, it was smooth like cashmere, with just a light, pleasant tannin bite and a long finish.
We bought this. It didn’t last long. We opened it at a house party (our mistake) and everyone swarmed the bottle. We need to return to get more.

Lastly, we had to get in on the mead. We tasted the Mead Royale and loved it. Mead isn’t something I’m overly experienced with, but it was pleasantly sweet (like a late harvest) and rich in honey flavour without knocking your taste-buds out. It’s a wonderful drink that reminds me of banana, peanut-butter and honey sandwiches. There… uh… may be a pairing there.
We definitely grabbed a bottle of this.

Rosewood Estates is a must stop for anyone looking for a unique winery that clearly takes the time and care to get their wines and meads just right — and they’re not too shy to experiment a little.

2015 Galharda Tinto vs Steak Flavoured Doritos (and cheese strings)


Portugal is nice.
I liked the Jurassic World movie.
I also have a very strong craving that comes and goes that drives my open mouth down on top of a series of Cool Ranch Doritos™.
If you’re lazy and you want to just skip to the TL;DR, simply click here.

Anyway, my love for both Doritos™ and steak led me to really wanting to try out these new Steak flavoured (there’s a ‘u’ in this word because I’m Canadian; don’t @ me) Doritos™.

Then, on the flip-side of things, Eryn had just returned from Portugal’s Porto region with a couple of wines. We like wine the way that cats like catnip — on occasion, we can be found rolling and frolicking in it.

Now, here’s how I’m going to relay this tale of boujee-ass living:
First I’m going to tell you about the Steak Doritos™.
Second I’m going to tell you about the 2015 Galharda Tinto.
Third I’m going to tell you what the pairing of these two things is like.

Steak Doritos™ — an abomination, or a gift from on high?

Eh. I am going to be uncompromisingly concise and real here: These things are gross.
On their own, they’re nearly intolerable. They smell like dog treats that were shaved down into chips and baked. And I believe the smell is an accurate representation of how they taste.

Alright. That’s all I’ve got on the Steak Doritos™.

2015 Galharda Tinto

This was an incredibly hard find online for any information that the bottle and our taste buds didn’t freely offer up.

First of all, yes, this is a 2015 vintage. Galharda is the name of the winery, and the winery (and thus the wine) is located in the Duoro region, within the Duoro Valley. The Duoro Valley is a gorgeous place with wineries lining the hills all along a long river. This is near Porto, which immediately informs the snobs among us that this bottle had been found in the region for Port wines and, as might be expected, may have some Port qualities as it is made with a few grapes typically in Port wines.

The last remaining word to cover here is “Tinto.” Simply meaning “Red” in english, this wine is a standard red table wine and it contains three grape varietals: Touriga Nacional, Touriga Francesca, and Tempranillo.
So, what this essentially means is that they used a typical Port grape that’s considered to be Portugal’s finest, another typical Port grape, and then a really dark coloured and typically heavy bodied grape to round it out as a table wine.

While smooth with really mild tannins, this wine has a heavy mouth-feel and an ability to give you wonderfully purple wine-lips if consumed with the lust befitting a thirsty wine-o. But, as suspected in a wine from Duoro, it was a little bit sweeter and honestly did not come across as a very straight-faced, serious, stand-alone wine.

So let’s give it a dance partner and make this bitch dance Corridinho style.

The Pairing

Together, the wine and the Steak Doritos™ work.
Together, the flavours of both elements are enhanced and they combine to make a surprisingly pleasant taste.

The texture of the Doritos™ manages to trap and soak up some of the wine, making the flavours inescapable from one another and forcing the combination to take place across your tongue.

It almost tastes like a cherry and raspberry-based steak rub.

This straight up makes these gross Steak Doritos™ edible. But, honestly? We found that even though the pairing works, and together, you can very thoroughly enjoy both the wine and the Doritos™, this still could use another ingredient.

This couple became a thruple, as if to live into now. I mean — hell — it’s 2018.
We introduced some cheese strings. Peel ’em up and put it on the Dorito™. Then insert into your gaping maw and throw the wine in there.
This triple-threat is legit. Get some.


Okay, here it goes:

The Steak Doritos™ are awful.
The wine is meh.
Together, they’re great.
Add a cheese string and make the whole thing an absolute delight.

Try it for yourselves and let us know what you think.

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