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Crios Torrontes 2012

Crios Torrontes.jpg

Enclosure: screw cap

SPC: +719748

With summer just around the corner, it's the right time to expand our white wine repertoire and try a new grape from Argentina called Torrontes. The Crios Torrontes is nicely balanced with aromas and flavours of flowers, peach, honeydew melon and citrus. A refreshing patio sipper, it pairs well with warm weather foods such as ceviche, smoked salmon, coconut curries and seabass.

 


For a list of stores where it is available and the Torrontes Ice Cream recipe click on read more below...






CALGARY

(Please call ahead to ensure availability)

Silver Springs Liquor Store, 8060 Silver Springs Boulevard NW, 403-288-4760

Highlander Wine & Spirits North Hill, 2033 - 16 Avenue NW, 403-777-1922

Vine Styles, 1127b Kensington Road NW, 587-890-6092

Pratts Fine Wines, 3106A - 4 Street NW, 403-264-9987

Crowfoot Wines & Spirits, 7414 Crowfoot Road NW, 403-296-2200

Co-Op Wines, Spirits, Beer Dalhousie, 5505 Shaganappi Trail NW, 403-299-4333

Highlander Wines & Spirits Richmond, 2919 Richmond Road SW, 403-233-2629

Crowfoot Wines & Spirits West Market, 1851 Sirocco Drive SW, 403-246-2600

Co-Op Wines, Spirits, Beer MacLeod , 8720 MacLeod Trail S, 403-299-4288

Highlander Wine & Spirits Marda Loop, 2112-33 Avenue SW, 403-262-7701

Willow Park Bow Trail, 4012 Worcester Drive SW, 403-777-1234

Inglewood Wine Market, 1139 - 9 Avenue SE, 403-262-4663

Willow Park Wines & Spirits, 10801 Bonaventure Drive SE, 403-296-1640
Sundance Wine Market, 17 Sunmills Drive SE, 403-254-4255
 

OUTSIDE OF CALGARY

(Please call ahead to ensure availability)

Jerry's Liquor, Hanna, 403-854-4400                  

Spirits West Wine & Liquor Merchants, Bragg Creek, 403-949-2497

Crowfoot Wines & Spirits, Strathmore, 403-934-1140

Town & Country Liquor Store, Fort MacLeod, 403-553-0123

 

 

Torrontes Ice Cream

(courtesy of Ursula Hess at Colome Winery)

 

8 large egg yolks

2 cups sugar

2 1/2 cups Torrontes wine

2 cups heavy cream

 

In a medium stainless steel bowl, whisk together the egg yolks, sugar and wine until blended. Place the bowl over a saucepan with 2 inches (5 cm) of simmering water and whisk until the mixture has thickened and doubled in volume. 10 - 12 mins

 

Remove from heat, let cool and cover with plastic wrap pressed directly onto the surface of the custard. Refrigerate overnight.

 

In a deep bowl, beat the cream to form soft peaks and fold into the chilled custard. Freeze in an ice cream maker according to manufacturer's instructions.

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