Tag Archives: Savour Victoria

A Visit to Matos Winery & Distillery in St. Catherines, Prince Edward Island

Matos Winery & Distillery, St. Catherines, Prince Edward Island

The farmers on PEI are busy with their various harvests these days and taking full advantage of the great weather we have been having.  I stopped by Matos Winery in St. Catherines, PEI, last Wednesday as they were picking the grapes.  I had visited the winery in early September and toured the vineyards but delayed posting the story until harvest time because I wanted to visit the winery when the grapes were being picked and processed.

When I first met Jim and Heather Matos on an early September Saturday afternoon, Jim had just finished the painstaking work of netting all the grapevines in an effort to keep the birds at bay.  Despite Jim’s best efforts and the addition of noise maker squawkers, the birds did pose a problem this fall as they figured out a way to still get at the grapes despite the netting.  This meant a loss of some of the grape crop.

Netting the Grapes To Protect Against the Birds

Matos is a new winery in its second year having opened for business on June 24, 2011.  The Matos’ bought the St. Catherines property near Cornwall and prepared the soil in 2006.  They then did their first vine planting in 2007 followed by three years of labour-intensive work that culminated in their first grape harvest in October, 2010.

I asked Heather what brought them to PEI to open their winery as the Island is not known as a wine-making region (we currently have only three wineries operating on the Island). She tells me they came to PEI on a holiday in 2004 and fell in love with the Island.  When they decided to open a winery, they looked at locations as far away as Europe and the United States but were still drawn back to PEI.  In fact, after hearing about the harsh, cold winters (often with a lot of snow) on the Island, Jim came to PEI for a visit in the dead of winter to see if the conditions would be conducive to grape-growing.  Finding them suitable, the couple settled on a property in St. Catherines that had a certain slope, angle, and close proximity to a waterway – all conditions Jim was looking for in a location for a vineyard.  Jim says grapes require good sandy soil and they do well in hot, dry summer conditions like we had in 2012.

Matos Vineyard, St. Catherines, PEI

The vineyard itself covers 11 acres and is home to 16,000 grapevines imported from France.  The species of grapevines are vitis vinifera which means they are not as hardy as hybrid vines.  Vinifera vines are more susceptible to disease and require more care but Jim maintains they produce a better quality of wine than hybrids.

Two varieties of grapes are grown in the vineyard – Chardonnay and Gamay.

Grapes in the Matos Winery Vineyard

From these grapes, Matos produces five kinds of wine – Chardonnay, Gamay-Noir, Rosé, Wildberry Gamay, and Strawberry Chardonnay.  The Matos tell me they produced approximately 18,000 bottles of wine last year.

Jim is no stranger to winemaking.  He comes from a long history of vintners.  His family had a vineyard and made wine in the Acores, Portugal.  After coming to Canada, the Matos ran a U-brew business importing wine-making supplies in Ontario for 20 years before deciding to start their own winery.

Walk with Jim through the precise, neat, and meticulously cared for rows of grapevines in the vineyard and it is easy to see and hear his passion for winemaking and dedication to high quality.  A perfectionist, he is more concerned about producing quality products versus quantity.  The Matos also have a keen eye for different products so much so that they are also distilling a couple of unique spirits, too.  Using the skins of the grapes left over from winemaking, Matos is producing Bagaço which is a Portuguese version of Italian Grappa, sometimes referred to as moonshine.  They are also producing Anisette, a licorice-flavoured liqueur that is a popular drink in France.

Bagaço and Anisette Distilled at Matos Winery and Distillery

On a beautiful warm October 17th, a small crew was assembled in the vineyard and busy hand-picking the clusters of grapes.

Harvesting the Grapes at Matos Winery, St. Catherines, PEI

Large blue bins of the grapes were seen throughout the vineyard before being gathered up by the tractor and trailer moving carefully amongst the rows of carefully-tended vines.

Grape Harvest at Matos Winery, St. Catherines, PEI

 

Harvesting the Grapes

 

Arriving at the Winery with a Load of Grapes for Processing

After transport to the winery, the grapes were put through the grape crusher destemmer, a machine that uses an auger to remove and discard the stems from the grapes then drops the fruit into the crusher where the grapes are crushed.

Destemming and Crushing the Grapes

Using a peristaltic pump, the crushed fruit is then pumped through a hose into a membrane bladder press which extracts the juice but doesn’t harm the seeds or break the skins of the grapes.

Membrane Bladder Press – Pressing out the Juice from the Grapes

The juice is then transported via hose into the large unoaked stainless steel fermentation tanks and the fermentation process starts with Jim controlling the temperature in the tanks and monitoring the sugar content and status and progress of the fermentation.

Stainless Steel Fermentation Tanks

Jim tells me the white wine will ferment for 14 days and the red for 7 days but the entire processing and filtering of his white wines take 4-5 months before they are ready for bottling and the red wines take about 6-8 months.

Processing the Grapes

Wine-making is a lengthy process that takes a lot of time, patience, labour, and attention to detail and that’s only after all the painstaking pampering and pruning that has gone into the growing and care of the grapevines and grapes.

Processing Grapes to Extract the Grape Juice

 

Bottles of Wine Ready for Shipping

Matos wines are fine quality products.  After only one year in production, Matos’ Gamay-Noir won the prestigious silver medal at the 2011 Canadian Wine Awards, chosen second from among 1117 entries.  Most recently, in October 2012, the Gamay-Noir won bronze at the 2012 Canadian Wine Awards, ranking third out of 1260 entries.  Matos Winery was competing with wineries from all across Canada, including the well-known Canadian wine-producing regions of Niagara, ON, and several in BC.  That’s not only impressive but a validation of the high quality product the winery is producing in its young days.

Matos’ Gamay-Noir Wine Wins Silver Medal at 2011 Canadian Wine Awards

The Matos wines were also recently featured at the “Savour Victoria” event which was part of the PEI Fall Flavours Culinary Festival (see my blog entry of October 4, 2012, on this event).

Matos’ Chardonnay is a very versatile wine that pairs well with chicken, seafood like PEI lobster, pastas with cream sauces, or vegetarian dishes.  The Gamay-Noir goes well with steak and tomato-based dishes, including pizza.  The Rosé is a lovely compliment to either turkey or chicken and the Wildberry pairs particularly well with dark chocolate.

Matos Chardonnay with Dinner

The Matos wines are competitively priced between $14.95 – $16.95 and are sold onsite in the winery’s gift shop, in Island liquor stores, and are served in many PEI restaurants.

Matos Winery Gift Shop and Taste-Testing Bar

Tours and wine-tasting are available at the winery which is located at 3156 West River Road, St. Catherines PE, C0A 1H0.  Cost is $5.00 per person.  In the summer months, the winery gift shop is open seven days a week.  During the fall months, the gift shop is open on Saturdays from 10am-5pm and Sundays 1pm-5pm (Oct – Dec).

For more information on Matos Wines, visit their website at http://matoswinery.com/ or call the winery at 1-902-675-WINE (9463).

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“Savour Victoria” – A Fitting Signature Event for PEI’s Fall Flavours Culinary Festival 2012

While the heavens opened and poured rain on Victoria-by-the-Sea, PEI, on Saturday, September 29th, it didn’t dampen the enthusiasm that was evident at “Savour Victoria” or the great local food that diners enjoyed throughout the evening.  As Richard LaGrange of the Orient Hotel says, “Victoria hospitality really can make up for a little rain” (well, okay, it really was a LOT of rain!).

The Victoria Wharf on a Rainy and Windy September 29, 2012

This was the last signature event of “Fall Flavours”, PEI’s annual Culinary Festival.  The small seaside village of Victoria on the Island’s south shore proved to be an ideal venue for the event.  Pam Beck, Tourism Development Manager for Central Coastal Tourism Partnership, says Victoria was chosen because of its special qualities and quaintness.  In the summer, Victoria swells with tourists who leisurely stroll around the tiny village of less than 200 year-round inhabitants, visiting local shops and restaurants and watching the lobster fishing boats unloading their day’s catch.  Pam says organizers wanted to make the event “a celebration of Victoria, our Island, and all its beauty and bounty”.  I’d say mission accomplished on that front!

The village is small and neatly laid out in a square shape.  Everything is within easy walking distance and that is a good thing given the inclement weather and the fact that there were five venues for diners to visit during the evening – four for appetizers and drinks and one for dinner.  Victoria does not have any really large restaurants and the ones it does have only operate seasonally.  Some of the Fall Flavours events elsewhere on the Island have used big tents on location but organizers of “Savour Victoria” devised a plan that would use and promote establishments that already exist so that, when people come back to Victoria in the future, the venues will still be there for them to return to.

“Savour Victoria” was produced by Central Coastal Tourism Partnership, a new (2011) organization dedicated to promoting tourism development in the central part of the Island.  Because “Savour Victoria” was classed as a signature event, it meant a celebrity chef was part of the activities.  Bob Blumer, cookbook author (several times over) and creator and host of his own TV shows on the Food Network “Glutton for Punishment”, “Surreal Gourmet”, and “World’s Weirdest Restaurants”, spent the weekend in Victoria overseeing and participating in the Savour Victoria event.  Bob was actively engaged in the preparations for the dinner which featured as much locally produced food as possible and was presented in unique and creative ways that Bob is known for.

Here is how the evening worked.  Everyone first checked in at the Victoria Playhouse where they picked up a gift bag that contained an engraved “Savour Victoria” souvenir wine glass and a map of the Village.  From there, people headed out, donned in raincoats and carrying umbrellas, to the different venues that were serving appetizers and pre-dinner drinks.

“Savour Victoria” in Victoria-by-the-Sea, PEI – 29 September 2012

Four venues opened for the “Wandering Appetizers with Wine & Beer Tastings” portion of the evening which began at 6:00pm.  These included Coach House Antiques, By-The-Sea Kayaking, Red Sand Jewelry, and Island Chocolates. 

Coach House Antiques, Victoria-by-the-Sea, PEI – Appetizers: Smoked Ham from Island Taylored Meats & COWS Creamery Cheese

 

By-The-Sea Kayaking, Victoria-by-the-Sea, PEI. Appetizers – Raspberry Point Oysters served with Matos Winery’s “Bagaço”, Portuguese Moonshine.

 

Red Sand Jewelry, Victoria-by-the-Sea, PEI. Appetizer – Cajun-seared Atlantic Scallops, Carmelized Onions and Cream Cheese on Baguette

 

Island Chocolates, Victoria-by-the-Sea, PEI. Appetizer – Roasted Sweet Peppers on Chocolate Crostini with Goat Cheese and a Dusting of Cocoa

Four local eating establishments then opened to serve a sit-down dinner at 7:30pm.  These were the Victoria Village Inn, Landmark Café, Lobster Barn Pub & Eatery, and the Orient Hotel.  When diners purchased their ticket, they selected which of the four venues they wished to go to for the sit-down dinner.

Victoria Village Inn, Victoria-by-the-Sea, PEI

 

Landmark Cafe, Victoria-by-the-Sea, PEI

 

Lobster Barn Pub and Eatery, Victoria-by-the-Sea, PEI

 

Orient Hotel, Victoria-by-the-Sea, PEI

Each of the restaurants served exactly the same meal.  Local chefs from the restaurants prepared the meal and were assisted by chef support from the Culinary Institute of Canada, Charlottetown, PEI.  The featured wines of the evening were all local and came from nearby Matos Winery in St. Catherine’s, PEI.   Just take a look at this great menu that was collaboratively chosen by the local chefs and Bob Blumer:

Wandering Appetizers with Wine & Beer Tastings

Coach House Antiques:
Smoked Ham from Island Taylored Meats & COWS Creamery Cheese.
PEI Brewing Company Beer Tastings.

By-the-sea Kayaking:
Raspberry Point Oysters.
Matos Vineyards Wine Tastings.

Red Sand Jewelry:
Cajun-seared Atlantic Scallops, Carmelized Onions & Cream Cheese on Baguette
Matos Vineyards Wine Tastings.

Island Chocolates:
Roasted sweet peppers on chocolate crostini with goat cheese and a dusting of cocoa .
Matos Vineyards Wine Tastings.

Seated Dining Menu

Course 1:  Kim Dormaar’s Medallion Smoked Salmon
Course 2 – Bob Blumer’s Fire-roasted Corn Chowder with sweet corn and garlic from nearby fields, local cream, and Island Taylored Meats double-smoked bacon.  Fresh-baked bread.

Matos Vineyards wine pairing.

Course 3 – Bob Blumer’s Lobster-Filled Cupcake topped with creamy, buttery superior organic potatoes, seasoned with fresh local herbs and served with a medley of greens from Just a Little Farm on the Appin Rd, and dressed with balsamic and black truffle oil vinaigrette.
Matos Vineyard wine pairing.

Course 4 – Panna cotta made with white and dark chocolate from Island Chocolates, served with an almond lace cookie.
Matos Vineyard wine pairing.

After sampling the appetizers, it was off to the venue of choice for the sit-down dinner.  I dined at the Orient Hotel.  The Hotel does not operate a restaurant but does open a tea room in the summer months.  In fact, the Orient Hotel had closed its tearoom doors for the season and re-opened especially for this event.  Just look how elegantly this cozy dining room was dressed!  

Orient Hotel Dining Room, Victoria-by-the-Sea, PEI

 

“Savour Victoria” Course 1: Kim Dormaar’s Medallion Smoked Salmon

 

“Savour Victoria” Course 2: Bob Blumer’s Fire-roasted Corn Chowder

 

“Savour Victoria” Course 3: Bob Blumer’s Savory Lobster-Filled Cupcake topped with creamy, buttery Superior Organic Potatoes

 

“Savour Victoria” Course 4: Panna cotta made with white and dark chocolate from Island Chocolates, served with an Almond Lace Cookie

Throughout the evening, Bob circulated amongst the venues, chatting with patrons, and signing copies of his cookbook.  He says he hasn’t been on the Island since a memorable bike trip in his teens so he jumped at the opportunity to come back.  Says Bob, “During my too-short stay, I fell in love with Victoria-by-the-Sea, and with all of the incredible/eccentric/gregarious people who live there.  Dinner was a real community effort (with some imported talent from Charlottetown) – and the community really rocked it.”  Asked what the most memorable thing is that he will take away from his Island experience, Bob tells me, “the camaraderie, the lobster and, of course, the incredible beauty of the land.”  Great endorsement, Bob!

Celebrity Chef Bob Blumer at “Savour Victoria”, Victoria-by-the-Sea, PEI (Love the inscription he wrote on the cookbook!)

Pam Beck says organizers aimed for a reasonably-priced event ($85/pp) for sampling four appetizers, drinks, a four-course sit-down dinner, and wine.  The event was sold out – all 150 tickets — and Pam says it was about 50/50 split between Islanders and tourists. 

This was a very enjoyable evening and it really makes me appreciate the wonderful foods we produce right here on PEI.  I asked Richard LaGrange what, from the perspective of a host restaurant, he thought made the event so successful – it was, after all, a huge undertaking to carry out this kind of event using eight small venues, none of which have large kitchens.  Richard says, in his view, the event’s success was due to the team effort that went into it, the entire community coming together, and the attitude and professionalism shown by members of the Culinary Institute of Canada.  Richard says the most memorable aspect of the “Savour Victoria” experience for him was watching the chefs and the other food staff working together so seamlessly and guiding the rest toward a common goal.

I think this event may be a catalyst for Victoria to consider hosting similar events in the future.  They proved they can do it!  Richard LaGrange sums it up best when he says:  I would hope that the Islanders who attended and who hadn’t been to our village for a while will have been reminded of all the reasons people flock to Victoria, and that those who were visiting us for the first time had their appetites whetted and will be back for seconds.”  Hmmmm, “seconds” are good – yes, I’ll have another one of those yummy, savory lobster cupcakes, please!