FALL/WINTER 2013
ISSUE 01
rjscraftwinemaking.com
The world of craft wine Learn the art of the craft.
Fall in love
With our featured wines, from our cellar to yours.
Fabulous pairings
Warm up your winter with these delicious recipes.
Welcome V
isit any hillside Tuscan town or grape-soaked village in France and you’ll quickly discover that the art and craft of winemaking extends well beyond commercial wineries. For centuries, farmers and amateur winemaking enthusiasts have been humbly making their own wine, living the romantic ideal so many of us long for. Their modest yet exquisite wine routinely outshines
In its creation, wine has always been a way to express and indulge in beauty. This stimulation of the senses is what motivates North American craft winemakers; those who make wine from-scratch using the highest quality juices sourced from the world’s finest wine regions. RJS Craft Winemaking is the preferred partner of craft winemakers across Canada. Together, their unwavering commitment to
“It is the wine that leads me on, the wild wine that sets the wisest man to sing at the top of his lungs, laugh like a fool – it drives the man to dancing... it even tempts him to blurt out stories better never told.” Homer, The Odyssey mass-produced options and is shared at harvest tables, amongst family, neighbours and visitors. There, winemaking is about inclusivity, rather than exclusivity. Wine, made by hand, with attention and care, unites and creates shared memories.
quality and a winemaker’s desire to create, allows both amateur and experienced vintners to easily step into the ancient tradition and create their own masterpieces.
Confessions of a
wine worshiper
I
n my opinion, the Greeks had it right. Life was lived through the senses; by touching, tasting and smelling. Pleasure was inherent in everything. It’s no surprise then that making craft wine is a tradition dating back to the Greek gods of Dionysus and Bacchus.
Perhaps that’s what makes craft winemaking so enticing for me. Knowing that every bottle is an expression of the senses; an act of making art. Using my hands to make something that I will later enjoy is one of the greatest pleasures of life. Whether it’s kneading homemade pasta dough, crushing tomatoes by hand or rubbing garlic onto hot toast, getting my hands dirty means that my heart (and likely my belly) is full.
In the fall and winter, this desire becomes stronger. I want to make things I can enjoy alone, share with friends or give as gifts. When I’m curled up with my blanket and a book, drinking my glass of Cabernet Sauvignon, Shiraz, or Chardonnay, I want to remember the feeling that making my own wine creates and let that bring some brightness, and a bit of ecstasy, to a frosty day.
Toast ing you,
Fall/Winter 2013 1
How to make craft
A
ll of the finest made-by-hand wines begin the same way. They begin with the kind of consistency that RJS provides. • Grapes grown in the finest vineyards around the world. • Juice extracted by the highest-quality sorting, crushing and pressing techniques in state-of-the-art facilities. • Blended-to-perfection wine styles, including just the right amount of yeast and, depending on the wine style, oak, sussreserve packs, and/or grape skins, for an authentic winemaking experience. With guidance from in-store experts, our customers decide on the kind of wine they want to make, choosing from as many as 225 varietals. From there, they embark on one of two winemaking experiences: vint-at-home or vint-on-premise.
wine
The advantages of vint-at-home are: • Easy step-by-step instructions are provided. • A toll-free helpline makes assistance just a phone call away. • More options to experiment. • The pride of owning your own equipment. • The comfort that comes with crafting in your own home. The advantages of vint-on-premise are: • In-person support from an expert every step of the way. • A knowledgeable caretaker for your wine as it ferments. • No need to own your own equipment. • Less strain on your at-home storage space. • Someone else cleans up if you make a mess.
“RJS Academy stores offer a craft winemaking experience that is simply unmatched anywhere in our industry today.”Millwood Wine Works, Toronto, ON
Grape
expectations
Six steps to wine selection. Choosing what type of wine to make depends on your answers to these six questions:
1.What kind of wine do you like? 2.What level of quality are you looking for? 3. How much are you willing to spend? 4. How much time do you have to make the wine? 5. How long do you intend to store the wine? 6. How much space do you have to store it? At RJS Academy stores, our knowledgeable and approachable staff can talk you through these questions and help you make the right selections based on your answers. Our insatiable appetite for the craft, and the corked beverage it produces, means we’re delighted to talk wine with you anytime!
Did you know? •We source grape juices and winemaking supplies from all over the world. •We own vineyards and have strong relationships with many renowned growers. •We employ some of the most knowledgeable winemakers and viticulturists in the world. • We have strict guidelines in place to help ensure our customers craft high-quality wine. • We are widely recognized as innovators in the winemaking and producing industry. Fall/Winter 2013 3
Fabulous pairings
*
Nothing warms a dark, chilly night like enjoying a home-cooked meal with loved ones. Stoke the fire and turn up the heat in the kitchen by pairing these new-to-you comfort food recipes with your favourite reds and whites. *Recipes provided compliments of Chef Aldo Villani, master chef and owner of Aldo Villani Culinary Service in Halifax, Nova Scotia.
Curried harvest apple soup An irresistible duo, curry and apple pack a sweet heat into this soup that will warm you up from the inside out. Makes five servings. Ingredients: 2 tablespoons olive oil 1 tablespoon butter 1 large onion, chopped 3 firm apples, peeled and chopped (plus one for garnish) 3 cups of squash (buttercup or butternut), cubed
1-2 tablespoons of Thai red curry paste 2-3 cloves of garlic, minced 1 cup of apple juice or cider 3 cups of light chicken or vegetable stock 1 cup of light cream (or milk) Salt & pepper to taste Sour cream or plain yogurt for serving 3-4 green onions, sliced for garnish
Method: Heat the oil and butter in a heavy-bottomed saucepan. Add the onion and apples and sauté over medium heat for 5-10 minutes until soft. Stir in the squash, curry paste and garlic, cooking for a minute or so more. Add apple juice and stock. Cover and bring to a boil, then simmer for 15 minutes. Allow to cool and purée the soup in a blender. Add the cream, heat through and season with salt and pepper. Garnish with sour cream and green onions.
Pairing: Zinfandel or Gewürztraminer, like the RJS Cellar Classic Winery Series Zinfandel
4 Craft & Cork
Grilled beet salad with marinated filet of pork A vitamin-rich, year-round vegetable, beets will enhance the look and taste of almost any dish and this one is no exception! Makes eight servings.
Ingredients: 2 pounds of pork tenderloin (filets), trimmed ¾ cup of olive oil 1 large orange, zest and juice 6 cloves of garlic, minced 1 tablespoon of fresh chopped oregano (or 1 teaspoon dried) 8 medium beets, stems removed ½ English cucumber, sliced
1 lemon, juiced (about ¼ cup) 1 tablespoon of rice vinegar 2 teaspoons of Dijon mustard 1-2 teaspoons of honey 1 tablespoon of fresh chopped dill 1 tablespoon of fresh chopped parsley ½ pound of lettuce, washed, cut and dried ½ cup of crumbled feta cheese salt and pepper to taste
Method: Stir together 2-3 tablespoons of olive oil with the zest and juice from the orange, garlic, oregano, salt and pepper. Pour into a re-sealable plastic bag, add pork filets, seal tightly and refrigerate for at least two hours. Preheat grill to medium-high (around 425 degrees Fahrenheit). Place beets in a foil pie plate and coat lightly with a tablespoon of olive oil. Season with salt and pepper. Cover with foil and grill for 45 minutes or until tender (knife should slide in easily). Let cool. Meanwhile, in a medium sized bowl, whisk together the lemon juice, rice vinegar, mustard, honey, dill and parsley. Gradually whisk in ½ cup of oil. Season with salt and pepper. When the beets are cooked and cooled, peel and slice into the bowl. Add sliced cucumber and stir gently to coat. Remove the pork filets from marinade and grill to an internal temperature of 145 to 150 degrees Fahrenheit. Remove from grill, place on a plate and tent with foil. Allow to rest 10 minutes. Place prepared lettuce directly on serving plates and top with beet salad and feta cheese. Slice the pork and serve immediately.
Pairing: P inot Grigio or Riesling, like the RJS Grand Cru International P inot Grigio Fall/Winter 2013 5
Lamb & harvest vegetable stew A hearty stew that’s jam-packed with vegetables and can be made with beef or lamb. This is cold weather comfort food made easy! Makes 10 servings. Ingredients: 2 tablespoons of olive oil 1 tablespoon of butter 1½ pounds of lamb or beef stew meat, cubed ½ cup flour (rice or wheat) 3-4 garlic cloves, minced 1 tablespoon of chopped fresh thyme (or 1 teaspoon dry) 1 tablespoon of chopped fresh sage (or 1 teaspoon dry) 2 bay leaves 1 cup of dry red wine
2 cups of beef broth 2 cups of winter squash, peeled, seeded and diced 1 cup of potatoes, peeled and cubed 1 cup of sweet potatoes, peeled and cubed ½ cup of parsnips, peeled and sliced ½ cup of carrots, peeled and sliced 1 medium onion, diced ½ cup of celery, sliced ½ cup of sour cream 3-4 tablespoons of rice flour*
Method: Heat the oil and butter on medium heat in a Dutch oven. Sprinkle the ½ cup of flour into a pie plate and season with salt and pepper. Dredge the lamb in seasoned flour and brown well all over. Add the aromatics (garlic, thyme, sage and bay leaf). Cook for 1-2 minutes to release flavours. Stir in the wine and beef broth. Bring the mixture to a boil. Reduce heat, cover and simmer for 15 minutes. Add the squash, potatoes, sweet potatoes, parsnips, carrots, onion and celery. Bring to a boil, then reduce heat and simmer 30 additional minutes or until the lamb and vegetables are tender. Remove the bay leaves. Whisk sour cream and rice flour together in a medium bowl. Whisk in ½ cup of the stew juices. Stir the sour cream mixture into the stew and cook, stirring until thickened. *Unlike regular wheat flour, rice flour needs only a couple minutes to cook out the starch.
Pairing: P inot Noir or Shiraz, like the RJS Top Hat Australian Shiraz
6 Craft & Cork
Roasted butternut squash and fennel soup Pleasure your palette with this smooth, flavourful soup. Enjoy it for lunch, an appetizer, or alongside some fresh bread or mixed greens as an entrée. Makes eight servings. Ingredients:
3½ cups of turkey broth, divided 2 teaspoons of coriander ¾ teaspoon of kosher salt ¼ cup of shredded unsweetened coconut Splash of cream for garnish if desired
4 pounds of butternut squash (about 4 medium whole squash) 1 fennel bulb 1 tablespoon of olive oil 1 onion, chopped
Method: Preheat oven to 400 degrees Fahrenheit. Cut squash in half lengthwise and remove seeds. Cut fennel in half; cut out triangular core and discard along with the tops (reserve greenery). Place squash and fennel cut side down on a sheet pan along with ½ cup of turkey broth. Roast for 20 minutes. Remove fennel from pan let cool, then chop. Continue roasting squash until tender, an additional 20 to 30 minutes. Once squash is cooked and cooled, scoop out flesh. In a large saucepan, heat olive oil over medium heat. Add onion and sauté for about 10 minutes or until translucent. Add remaining broth, squash, fennel, coriander and salt. Reduce heat to low and cook for about 15 minutes. Let cool. Purée soup with a hand blender or process in a regular blender. Garnish with a splash of cream and coconut.
Pairing: Merlot or Chardonnay, Like the RJS Top Hat Chilean Chardonnay
Fall/Winter 2013 7
Featured wines Top Hat is a go-to choice for novice and expert winemakers alike. Love the idea of craft winemaking, but would prefer to start small? Or maybe you have a lot of passion, but little storage? Top Hat by Glad Hatter is for you. Our most unique and innovative product, it allows winemakers to craft a half batch of 11.5 litres (or approximately 15 bottles instead of the typical 30). This unique feature also means that Top Hat gives more seasoned winemakers an opportunity to combine two varietals into one 30-bottle yield. Whether you want to consume it this season or store it for the next, Top Hat offers four varietals that are a perfect way to diversify your cellar. The Chardonnay and Pinot Grigio can be enjoyed by themselves or blended, while the Shiraz and Cabernet Sauvignon are both made with GenuWine Winery Dried Grape Skins and offer a sophisticated and refined palate.
8 Craft & Cork
!
NEW
Cellar Classic Winery Series Big, bold reds sure to please all red wine enthusiasts. Cellar Classic Winery Series showcases a commitment to preserving the age-old winemaking traditions practiced in the finest grape-growing regions around the world. Produced by fermenting grape juice on crushed grape skins, seeds and stems, these red wines allow craft winemakers to extract deep colour, chewy tannins, tantalizing flavours and complex aromas to produce richly-structured wines. Our personal favourite? The medium-bodied Chilean Merlot, which offers expressive flavours of ripe plums, berries and silky tannins.
Grand Cru International – Pinot Grigio An easy-drinking white that helps make any occasion a special one. The light-bodied, Italian Pinot Grigio needs little-to-no aging, making it accessible and appealing to new craft winemakers; the fruits of your labour can be enjoyed immediately! Its deep apple and grapefruit bouquet is enticing, while apples and citrus notes follow through to the palate and linger with a dry finish. There is no doubt, the Grand Cru International collection highlights winemaking techniques and traditions from the wine capital of the world.
Fall/Winter 2013 9
Benefits of
craft winemaking
If you’ve ever made your own preserves, or enjoyed some that have been made for you, it’s not difficult to understand why craft wine brings such enjoyment. From creation to consumption, the process of making your own wine creates a memorable experience for both you and the happy beneficiaries of your efforts. But making wine is supposed to be hard, right? Not at all! In fact, it’s easy, fun and anyone can do it. Here are five ways to make the most of your winemaking experience.
1. Plan to learn - Set aside some time to visit with our RJS winemaking experts. They can answer your questions and point you in the right direction.
10 Craft & Cork
2. Bring a friend - Or a few. Make it a social gathering. You’ll have fun together and have a great excuse to get together again in the weeks that follow.
3. Make it an occasion - Host a dinner party and unveil your creation. It’s a great way to celebrate your efforts with family or friends!
4. Plan ahead for gift-giving Package your wine with some cheese, bread and other treats to create the perfect personalized holiday gift. 5. Bulk up - Having a full and diverse wine cellar is one of the great joys of winemaking. Impromptu girls’ night or holiday drop-ins? No problem! You’ll have bottles of wine on-hand.
Fun facts
Grape enthusiasts beware! These fast and fun facts will have you Googling the cost of airfare to Europe or reaching for a corkscrew in no time. Read on for insight into where your wine comes from, the factors that create the distinct flavours you adore, the shocking truth about your favourite fruit, and the experts who are sourcing it all for you.
The perfect glass
Whether you love red or white, Italian or Chilean, each bottle is a delicate creation. The region, varietals, fermentation and aging process all tweak the taste of this fruity temptation. Region
Varietal, or blend of varietals
Time in the bottle
Where in the world? Wine is made on every continent except Antarctica.
France, Italy and Spain lead the world in wine production. California is the fourth largest producer.
Vatican City has the highest per capita wine consumption.
In North America and around the world, RJS customers are making more than 225 types of wine. Fall/Winter 2013 11
Grape calculations Wine was discovered approximately 6,000 years ago when grapes accidentally fermented in containers they were stored in. Wine grapes are the number one, most-planted fruit crop in the world.
There are 10,000 wine grape varieties. A crop of newly planted grape vines takes four to five years to grow before it can be used to make wine.
Proof in the pour RJS has been helping winemakers perfect the art of craft winemaking for over 50 years. Our winemaking products are available in over 1,100 stores across Canada. Just over 120 of our stores are RJS Craft Winemaking Academy stores, a network of the best and most passionate RJS stores across Canada offering a craft winemaking experience second to none.
12 Craft & Cork
RJS Craft Winemaking
R
JS Craft Winemaking is a division of Constellation Brands Canada, whose vision is to elevate life with every glass raised. Over its 68-year history, Constellation Brands has evolved into one of the leading producers and marketers of alcohol beverage products in the world. By sourcing wine grapes from the most renowned regions and vineyards, RJS offers distinct, high-quality grape juices and concentrates to winemakers. Unrivaled in the craft winemaking industry, the perfect blend of varietals we offer results in wines that our
rjscraftwinemaking.com
customers savour and are proud to share with their most-cherished people and moments. Craft winemaking is easier than you think and more delicious than you’ll believe. There’s no reason not to try it. If you are a connoisseur or long to become one, if you savour wine or just enjoy serving it, the benefits of craft winemaking can be yours. Visit the store locator on our website rjscraftwinemaking.com to find your nearest retailer and see for yourself!
Find your local RJS Academy store by visiting our website rjscraftwinemaking.com
RJS Craft Winemaking Academy stores offer an elevated winemaking experience. The knowledgeable and passionate winemakers on staff and a diverse product selection combine to offer the ultimate retail solution for craft winemakers’ needs. There are 120 Academy stores across Canada; why not visit the one nearest you today?
FREE BOTTLES Visit your local RJS Academy store and purchase any Top Hat offering and receive your bottles for FREE.
Single use only. Limit one coupon per person. Valid until March 31, 2014. Original coupon must be presented in-store. Up to a maximum of 15 bottles. Photocopies and duplicates will not be accepted. No exchanges, substitutions or rain checks apply.