Culinaire #13.5 (October 2024)

Hundreds of 90+ point winning beverages from the 2024 Alberta Beverage Awards

ALBERTA / FOOD & DRINK / RECIPES OCTOBER 2024

Volume 13 / No. 5 / October

contents departments

6 Salutes and Shout Outs Restaurant openings and hospitality news in Calgary and Edmonton!

8

Chefs’ Tips and Tricks

The first month of the school year is now in the books, so it’s a good time to catch up with students – in this case, student chefs from the Southern Alberta Institute of Technology’s School of Hospitality and Tourism, to discover their recipes for easy, tasty, and affordable weekday meals.

12 Step by Step: Pumpkin Spice Biscotti

These crunchy biscotti are paired with pumpkin purée and warm spices, resulting in a super delicious cookie that tastes great on its own, or drizzled or dunked with white chocolate and topped with toasted pecans. by

Renée Kohlman

14 A New Thanksgiving Tradition

ON THE COVER

While Alberta’s distilling history is extensive, in the past few years we’ve seen a brilliant focus on quality whiskies being made here. The evergrowing number and increasing selection of local quality whiskies, coupled with our neverending love of international whisky, is why we wanted to show off some of that great variety on the cover of our Alberta Beverage Awards results issue.

Thanksgiving dinner is often the one time a year when we go traditional, with a roast turkey and maybe bacon or sausages too, and a vast spread of side dishes, but for smaller families, a Turkey Wellington could be the start of a new tradition!

by Natalie Findlay

17 The Results of the 2024 Alberta Beverage Awards

The results are in! For three days in July, our judges at this year’s Alberta Beverage Awards tasted hundreds of flights of wines, beers, spirits, and all the other wonderful, diverse products that encompass the world of beverages, to find the very best. Here are the results, this year split out into four broad sections - and with scores too.

by Tom Firth

18 Alberta Beverage Awards: Beer

How many colours of ale can you think of? … they’re all here, and more! Discover which took the top spots!

32 Alberta Beverage Awards: Wine

There are twenty categories of winning wines in this year’s Beverage Awards, A-Z from After Dinner Wines to Zinfandel, which will you be drinking?

48 Alberta Beverage Awards: Spirits

So many whiskies! High scoring single malts, Canadian, bourbons, rye dominated, blended, local, international… plus gin, rum, vodka, brandy, tequila, and liqueurs!

61 Alberta Beverage Awards: Everything Else! Ciders and meads, sakes and sodas, fruit wines and iced teas, ready to drink, ready to serve, and alcohol-free!

That time again…

Our October magazine is the results issue of our 12th edition of the Alberta Beverage Awards!

And what an awards it was this year, hundreds and hundreds and hundreds of local and international wines, beers, spirits, and everything in between, all to be tasted blind in flights of like products by our experienced industry judges. You’ll read more about each of our judges in the following pages, and we’re proud that they are all local Alberta expert beverage professionals – sommeliers from restaurants, buyers from liquor stores, with wine education and specialist wine media folk too – all of whom know our market very well, and know what you like to drink at home or when you’re dining out. I hope you find your next favourite bottle or can here.

Many, many thanks to all who trusted us with their products, our judges, and our

stewards in the back room who poured well over 5,000 samples: swirl, sip, spit, and repeat (over and over again, it is more tiring than you might think!).

And more thanks go to everyone involved in our Edmonton Taste Tour Treasure Hunt. It was so good to be back in the city with the Hunt again, and a great day all round at Bountiful Market. 31 vendors prepared special samples and ‘tasks’ (eating or drinking with a purpose!) for our participants, and our teams spent the best part of a day tasting, chatting to the vendors and hearing their stories, and going

home with bags of swag and prizes too –everyone’s a winner at our Treasure Hunts. The winning food or beverage-related team name this time was “Naan of your business!”

In this issue, we’re looking to our junior cooks as well as more experienced chefs, and featuring students from the Southern Alberta Institute of Technology’s School of Hospitality and Tourism, to discover their recipes for easy and affordable weekday meals (students from NAIT are our December stars!). And with fall and Thanksgiving in our sights, we made sure to include recipes using those warming pumpkin spices as well an alternative for your turkey roast.

I hope it’s a very happy Thanksgiving for you,

Cheers

Linda Garson Editor-in-Chief

Alberta / Food & Drink / Recipes

Editor-in-Chief/Publisher

Linda Garson

linda@culinairemagazine.ca

Managing Editor

Tom Firth

tom@culinairemagazine.ca

Multimedia Editor

Keane Straub

keane@culinairemagazine.ca

Assistant Editor

Quinn Curtis quinn@culinairemagazine.ca

Design

Kendra Design Inc

Contributors

Quinn Curtis

Natalie Findlay

Renée Kohlman

Keane Straub

Contact us at:

Culinaire Magazine

#1203, 804–3rd Avenue SW Calgary, AB T2P 0G9 403.870.9802

info@culinairemagazine.ca

@culinairemag

@culinairemag @culinairemag facebook.com/CulinaireMagazine

Our contributors

Tom Firth

Tom has been travelling the world and pulling corks for over 25 years. He is the Managing Editor for Culinaire Magazine, the Competition Director for the Alberta Beverage Awards, and the president of the Canadian Association of Professional Sommeliers Alberta Chapter. He has no qualms about tasting first thing in the morning, and his desk is constantly covered in paper and bottles - somewhere under all that, a corkscrew might be found.

Keane Straub

A stint tending bar was all it took for Keane to be forever linked to hospitality. When they’re not keeping the digital side of Culinaire in working order you can find them at SAIT’s School of Hospitality and Tourism collaborating with students and instructors to create digital content. If they don’t answer your text message, they’re likely out of range in Kananaskis or immersed in a really good book. Instagram @keane_larsen

Jason Dziver

Fun. Fall. Into.

For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca

Jason Dziver has been photographing professionally for about 30 years now and half of that covering annual wine competitions. Other subjects he loves taking pictures of are architecture and design, product, and one-on-one portraits (plus even more food and beverage). Away from the camera you can find him on the road, cycling or paddling an idyllic mountain lake. To see his work, check out jasondziver.com

Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta. We are committed to support Indigenous chefs and amplify their voices to bring awareness of the food and culture of the First Nations.

Dining Experiences

You’ll Fall For:

Dinner and a Movie • Thanksgiving Dinner at the Selkirk •Thanksgiving at the Wainwright Hotel • Ghosts & Gourmet • Ghost Teas • Ghouls’ Night Out •

Plan Ahead:

Host Your Holiday & Private Event With Us!

@heritageparkYYC heritagepark.ca

Proudly printed in Alberta by Burke Group.

Congratulations to food critic, John Gilchrist, and producer/director, Wendy Hill-Tout, on ‘Cuisine of the Rockies’, an eight-part series of half-hour documentaries celebrating the food of the Rocky Mountains from Jasper to Montana, including Canmore, Banff, and Lake Louise, and the notable chefs and restaurants that create this worldclass cuisine. Now streaming on tubitv.com/series/300011423

More congrats to The Common in Edmonton who are celebrating 15 years! This lounge-style space has something for everyone - on the food menu, with totally snackable nibbles, bowls, handhelds, and mains, washed down with craft, local and imported beers, cocktails, and wines - and weekly open mic nights and local DJs to get you up on that dance floor! 9910 109 Street NW, Tuesday to Saturday, thecommon.ca

And congrats to The Dandy Brewing Company on their 10th Anniversary of producing the first batch of Dandy beer. We remember those early days well, and kudos to Dandy that their beers are in Japan and Australia, and at least six provinces now! Dandy has a new head chef too! Ryan Baker (latterly of Clos de la Oyster Barre and Teatro Group) is in the kitchen and expanding the DandyPizza concept. thedandybrewingcompany.com

And lastly, congratulations to Alberta restaurants: Bar Gigi in Calgary; and Edmonton’s Bar Henry, Bernadette’s, and Little Wolf – all who’ve made it to Air Canada’s Best New Restaurants 2024 Longlist of 30 restaurants across 18 cities, that opened between late spring

2023 and May 31 this year. The awards celebrate quality of food, level of service, and commitment to culinary creativity, and the Top 10 will be announced early November. Good luck all!

There are rave reviews for the new MSSM (Masaki Saito Sushi Master), who, as well as his two Toronto locations, has opened in the ex-Cacao 70 space in the Edmonton Tower. Under the guidance of 2-star Michelin Chef Masaki Saito, his apprentice chefs execute a high quality, 90-minute, 14-course, edomaestyle omakase experience for under $100 – but the restaurant only seats 20! 10111 104 Avenue, mssmedmonton.ca

Lina’s has a new restaurant –Lina’s Trattoria, on Centre Street in Calgary, next to the original market. They say ‘Italian chefs using Italian ingredients’, and it couldn’t be more true, with Culinary Director Giusepe Di Gennaro and Chef Angelo Contrada heading up the team, using Lina’s ingredients. They’re flying in burrata every week, as well as non-GMO bread with a starter from 1963! It’s a familyfriendly location and affordable menu of simple, (and simply delicious!) seasonal dishes – some to share and some you won’t want to share... The stone deck pizza oven delivers an authentic crispy crust, and there’s snacks and salads, pasta, seafood and mains too. Monday-Tuesday closed for cooking classes and events. eat.linasmarket.com

While we’re talking Italian, Daniel Costa has a new concept – Va! In Edmonton’s Citizen on Jasper, at 12024 Jasper Avenue, they’re serving up coffee and pizza, and it’s already a destination.

But there’s more – plenty more, and you’ll want it! They’ve taken inspiration from the Roman Forno, and on the morning menu (7:30-11 am) there’s all sorts of deliciousness (mine’s the cacio e pepe egg panino with baby kale!) and then the day menu has a lovely choice of focaccia panini, pizza, and salads, until closing at 4 pm. In collaboration with Ace Coffee Roasters, Va has exclusive espresso and drip coffee blends, which you can also purchase to brew at home in the market, where they have Italian pantry essentials (and vinyl!) and more. Closed Mondays, va-yeg.ca

We’re very impressed with SOT (‘pot’ in Korean), Calgary’s newest Korean restaurant upstairs at 1216 9 Avenue SE in Inglewood. Chef/owner Alex Sang-Ho Kwon has cooked his way around Calgary and Ottawa, at Model Milk and Oliver & Bonacini, and at Orchard where SOT chef Nak Hwan Kim cooked alongside. The cuisine is elevated and creative, based on Korean dishes and prepared in a modern way, resulting in dishes that are contemporary and chef-driven, yet still casual. They have a butchery in house, and make absolutely everything themselves including their gochujang, pickles, and banchan dishes, and use very fresh ingredients sourced from local producers. There’s almost no dairy on this seasonally changing menu, and you’ll not want to miss the CAB braised short rib and beef bulgogi, Rougie duck breast, and their signature SOT Rice (allow 20 minutes) –try it with perilla leaves. There are terrific starters and desserts too! Lunch and dinner, closed Mondays. sotyyc.com

We don’t have enough Persian restaurants in Alberta yet, but lucky Edmonton has a new one – the familyowned Caspian Kebabs at Strathcona Junction. Their signs advertise the more well-known shawarma and kebabs, but it’s the Persian menu that will have you coming back from more. Tender and juicy lamb, beef, chicken, or a mix of them, are accompanied by saffron rice – the plates are generous, so save plenty of room for them. And they’re served with welcoming and exemplary service. 10380 78 Avenue NW, lunch and dinner seven days. caspiankebabs.com

Weeknight Dinners 101

STORY AND PHOTOGRAPHS BY

KEANE STRAUB

With the first month of the school year in the books, we figured it was a good time to catch up with students – in this case, students from the Southern Alberta Institute of Technology (SAIT). With their busy schedules between early morning classes and day-to-day services at venues like The Highwood Kitchen + Bar, many student chefs have figured out ways to make weekday meals easy, tasty, and affordable.

Guided and encouraged by chef instructors, and inspired

Growing up in a household where both parents worked, meant that second-year Culinary Arts student Alice Yip found herself cooking meals. “My mother was very busy, and sometimes her dishes weren’t very flavourful,” she explains. “That made me curious to learn how to improve and make better dishes.”

While she has several favourite dishes, it’s those that are Hong Kong-style barbecue meat that standout – think char siu, roast goose, and suckling pig. The drawback is that these dishes are labour intensive, something that busy weekdays don’t always allow for.

Keep your midweek meal efforts minimal. “You can prep dishes the evening before such as marinating meat, or braising or slow cooking overnight,” Alice suggests. Choose vegetables that have a longer shelflife or try pickling some on the weekend to add to weekday dishes.

by their own experiences and backgrounds, the four student chefs highlighted this month are a perfect example of diversity in a kitchen, and in the industry. Who knows what the future will bring? One day they could be cooking in one of your favourite restaurants or the next big name on the culinary scene.

Watch out for our December issue with four featured Culinary students from the Northern Alberta Institute of Technology.

“Sweet and sour pork is a must-order when I dine at Cantonese restaurants,” she adds. “It’s a signature Cantonese dish, and one of my comfort foods. But it takes quite a bit of time because you need to deep-fry the pork twice. You can substitute that with pan-fried chicken – the flavour is still there, and you will not be able to resist having it with a big bowl of rice!”

When making the sauce, adjust the sugar or vinegar to find a flavour that suits you. “Cooking should be relaxing,” Alice reminds us, “So don’t be stressed because it’s a midweek meal. Happy cooking!”

Sweet & Sour Chicken

Serves 4

4 boneless chicken thighs

1 Tbs (15 mL) soy sauce

1 Tbs (15 mL) vegetable oil

1½ Tbs (22 mL) water

3 tsp cornstarch

¼ tsp white pepper

2 tsp minced ginger

1 red pepper

1 green pepper

½ onion

2 cloves garlic

5 fresh or canned pineapple rings, diced

1 Tbs (15 mL) vegetable oil, divided

To taste salt

Green onion, sliced, for garnish

Sauce

1 Tbs (15 mL) Worcestershire sauce

3 Tbs (45 mL) white or rice vinegar

1 tomato, thin sliced

4 Tbs (60 mL) ketchup

5 Tbs sugar

¼ cup (60 mL) water

½ lemon, juiced

1. Dice chicken thigh into 2.5 cm cubes.

2. Mix chicken with the next 6 ingredients and set aside for 15 minutes.

3. Cut red and green peppers, and onion into triangles, slice garlic and divide each pineapple ring into 8.

4. In a small saucepan, add all the sauce ingredients and mix well. Heat to boiling and the sauce thickens, around 4 minutes, then add lemon juice to adjust the sourness. Set aside.

5. Heat a non-stick pan with ½ Tbs vegetable oil at high heat, fry sliced garlic until fragrant, then add onion and toss briefly, follow with red and green peppers, stir well for another minute, seasoning with salt, then set aside.

6. Heat a non-stick with ½ Tbs vegetable oil, pan-sear chicken cubes at mediumhigh heat until golden brown, then stir-fry until fully cooked.

7. Add fried vegetables and pineapple, toss and stir well, seasoning with salt.

8. Pour in sauce, toss until hot, and garnish with green onion. Serve hot with jasmine rice if desired.

With a severe peanut and tree nut allergy, MichelleKwong quickly discovered that the only way she could experience new foods without risking her safety was to learn how to cook. “Growing up, and even now, I am limited to the types of foods I can try. I hope one day to make baked goods from various cultures more easily accessible to those with allergies.”

As a second-year Baking and Pastry Arts student, Michelle considers herself more of a baker than a chef, so her love of baked goods knows no bounds. “For me, cooking is more about the memories you can make with the people you cook for and with. So, my favourite dish to cook is anything I can make and enjoy with my family.”

Her bulgogi bao recipe is designed so that many components can be prepared beforehand.

“During the fall, when so many vegetables are ready to harvest, a variety of pickled vegetables can be made well in advance and stored in the fridge.” Keep in mind: the smaller you cut the vegetables, the quicker they will pickle.

“I created this dish with my sister, Amanda,” Michelle explains “A tortilla was used as a vessel for the filling, but as an Asian Canadian, I wanted to share a recipe that highlighted my Chinese and Taiwanese background, as well as the diverse cultures and cuisines in Canada. The foundation is a steamed bao bun, the perfect envelope for Korean bulgogi beef, European garlic aioli, and Vietnamese pickled vegetables.”

Bulgogi Bao

Serves 4

4-5 cups all-purpose flour

2 tsp sugar

2½ tsp instant yeast

2 tsp baking powder

1 1/3 cup (320 mL) warm water

Bao dough

1. Mix by hand in a large bowl or in a stand mixer fitted with the hook attachment: flour, sugar, instant yeast and baking powder. Mix on low speed and slowly pour in the warm water. Allow to mix for 8-10 minutes or until dough forms a smooth ball. The dough should not be sticky.

2. Remove dough from mixer and divide into 12 even pieces. Roll each piece of dough into a ball then using either a rolling pin or your hands flatten into a ½ cm thick oval. Brush bao dough with a bit of oil then fold in half and place on parchment squares in a steamer basket. Allow to rest for approximately 30 minutes or until they have doubled in size and become lighter.

Bulgogi

4-5 cups beef, thinly sliced

4 Tbs cornstarch

½ cup (120 mL) soy sauce

¼ cup (60 mL) water

1 Tbs (15 mL) vinegar

2-4 Tbs brown sugar

1 Tbs ginger

2-3 cloves garlic

1. Slice beef into strips and gently toss with cornstarch until it is evenly coated.

2. In a pot or microwave-safe bowl combine soy sauce, water, vinegar and brown sugar. Heat until sugar is dissolved then add ginger and garlic.

3. Pour marinade over the beef and cornstarch mixture and let stand for at least 5 minutes.

1 cup (240 mL) white vinegar

1 cup white sugar

1 clove garlic

2 cups carrots, cut into strips

2 cups daikon radish, cut into strips

2 cups cucumber, cut into strips

2/3 cup (160 mL) mayonnaise

4 cloves garlic, crushed

To taste salt and pepper

2 tomatoes, washed and sliced

2 cups lettuce, washed and sliced

1. In a pot add vinegar and white sugar. Crush garlic using the flat side of a knife and add to pot. Heat on low until sugar is dissolved. Once sugar is dissolved add the vegetables to the pickling solution starting from the hardest vegetable, in this case the carrots. Allow to sit in pickling liquid and check after 5 minutes to see if desired crunch and flavour has been achieved. Repeat process with cucumbers and daikon radish (note that less time is required to achieve the desired effect for cucumbers).

2. In a bowl combine mayonnaise and crushed garlic. Add salt and pepper to taste.

3. Place steamer basket with baos over a pot of boiling water and allow to cook for 14 minutes.

4. Heat oil in a non-stick skillet over medium high heat. Once hot add beef mixture and sauté until sauce begins to caramelize and the meat is fully cooked through.

5. Spread garlic aioli on one side of the bao then add the bulgogi beef, pickled vegetables and tomatoes and lettuce.

Second-year Culinary Arts student Vikas Prithvinath says that growing up he was influenced by a lot of great home cooks, including his aunts and his mother. “There would be days where we’d all meet together in my grandmother’s house and they’d all huddle in a tiny kitchen, and each one would cook one part of the family meal for that day.”

Biriyani is his favourite dish. “In South India, biriyani is not a food, it’s an emotion. Every single household and restaurant will have their own version of it, and that shows you how much that dish has been manipulated and takes on its own identity.”

To tackle tight timelines for weekday meals, Vikas says your best bet is to use a pressure cooker. “It’s saved my life so many times, especially after a long day when you just want to eat something to fill your stomach and go to bed. Rice and dahl are big staples for me during the week, so I’ll put the lentils in the pressure cooker and forget about it.”

Vikas’ recipe for Prawn Vindaloo comes together with relative ease. Typically a red curry coloured by Kashmiri chilies, for this version arbol chilies are used as they’re easier to find in Alberta. “To adjust this to the North American palate there’s a bit more yogurt and cream to balance out the flavours,” he adds. And the prawns will cook quicker than traditional lamb or pork. Vikas adds that Indian cooking is pretty forgiving, but the most crucial thing about making curry is to ensure you cook your onions almost to the point of burning to give it a rich, deep flavour.

Prawn Vindaloo

Serves 4

2 cups prawns, deveined

1½ tsp garlic puree

1½ tsp ginger puree

A pinch ground cumin

A pinch ground coriander

1 Tbs (15 mL) canola oil

Drain the prawns. Mix all ingredients apart from prawns together and marinate the prawns in the mixture. Spread out onto parchment-lined baking trays. Sear in the oven at 450° F for 5-10 minutes and reserve.

Vindaloo Paste:

100 g red onion, small dice

1 tbs (15 mL) ghee or clarified butter

1 tsp cumin seed

1 tsp coriander seed

½ tsp Kashmiri or dried chili (cayenne or arbol)

2 Tbs (30 mL) white vinegar

1 tsp black pepper, ground

1 Thai chili

Caramelize the onion with butter in a medium pot until just before burnt. This is the most important step. Add remaining ingredients and simmer for 10 minutes. Cool slightly and purée until smooth in a blender and reserve.

Curry:

It is very important that the curry sauce is puréed.

200 g onion, small dice

3 Tbs + 1 tsp (50 mL) ghee or clarified butter

1 tsp garlic purée

1 tsp ginger purée

2 cups (500 mL) chicken stock

Vindaloo paste (from above)

300 g yellow potatoes, peeled and large dice

1 Tbs (15 mL) plain yogurt

To taste cream (only to balance the heat)

Seared marinated prawns

1. Caramelize the onion with butter in a skillet or saucepan.

2. Add the garlic and ginger. Sweat 2-3 minutes more.

3. Add the vindaloo paste and stock, and combine well with the aromatics.

4. Add the potatoes and yogurt. Simmer until tender.

5. Finish by adding the prawns at the very end and simmer for a few minutes. Serve with rice.

Second-year Culinary Arts student, Earl Guieb, draws on diverse dishes from comforting home-cooked meals to intricate gourmet dishes, taking cues from different regions, techniques, and spices. “Knowing what’s in season locally drives me to create dishes that celebrate the natural rhythm of the year.”

Keep weeknights stress free and flavourful: “Incorporating seasonal and local ingredients enhances flavour and nutrition while supporting local farmers, is one way to make meals more manageable.” One-pot or sheet pan meals simplify both cooking and clean up. “Slow cookers are also great for making hearty meals with minimal effort,” he adds.

Classic Filipino dishes like crispy palabok and kare-kare are some of Earl’s favourites. “Growing up in a Filipino household, kare-kare was often at the centre of family celebrations and gettogethers,” he explains.

Preparing traditional kare-kare can be time consuming, which prompted Earl to create a simple spin on the dish for an easy and accessible weekday meal. “Various versions use different proteins like beef, oxtail, or seafood. Here I’ve used bacon and changed the rice to rice vermicelli noodles. Brussels sprouts replace banana blossom. This variation uses affordable ingredients available in Alberta, while maintaining the rich and comforting flavours of the traditional dish.” He advises choosing fresh or unsweetened peanut butter for depth of flavour. And don’t skip blanching the vegetables – it helps them retain texture and colour.

“Eating kare-kare always brings fond memories of enjoying a meal that was made with love. It’s more than just food, it’s a connection to my roots, and a way to share Filipino culture with others.”

Bacon Kare-Kare

Serves 4

500 g bacon, diced small

70 g onion, small diced

3 cloves garlic, minced

1 cup (250 mL) water

200 g peanut butter

75 g anatto powder

1 tsp (5 mL) fish sauce

2 tsp brown sugar

2½ cups (600 mL) cooking oil

400 g vermicelli noodles

1 zucchini, small diced

Green beans, small diced

1 bell pepper, sliced

Gail Lan

Green onions, sliced for garnish Roasted peanuts, for garnish

1. in a pan cook the bacon until the fat is rendered and it’s slightly golden brown. Remove and set aside.

2. In the same pan sauté onion and garlic for 6 minutes or until onion starts to soften then add the water, peanut butter, anatto powder, fish sauce, and sugar, and cook for 5 mins in a low heat. Set aside.

3. Heat cooking oil in a wok or cooking pot. Once the oil reaches 350º F, fry the vermicelli until it gets puffed and crispy. Remove from the pan and let the oil drip off.

4. In a pot with water and salt, blanch the zucchini and beans for 3 minutes. Let cool.

5. In a different pan, sauté your bell pepper and gai lan for 2 minutes then add your blanched veggies and your peanut sauce. Cook for 2 minutes.

6. Plate the crispy noodles and add your sautéed veggies with the peanut sauce.

Keane Straub has travelled from Tofino to Charlottetown, sampling the different flavours Canada offers. The passion people have for their craft and culture inspires Keane to tell their stories.

Pumpkin Spice Biscotti

STORY

AND

PHOTOGRAPHS BY RENÉE KOHLMAN

There’s nothing like the crunch of fallen leaves and the wistful song of geese heading south, accompanied by a mug of something warm to drink. The cooler weather means there’s no excuse not to bake something sweet to accompany the warm coffee/ tea/hot chocolate, and soothe that subtle melancholy that seeps into my soul every autumn. The geese get me every time. Everywhere you look, pumpkin spice is having its moment, or should I say, season. And that’s not necessarily a bad thing. Those warm spices are terrifically

cozy, and feel like a warm hug from the inside out. I paired them with pumpkin purée in crunchy biscotti, and the results yielded a delicious cookie that tastes great on its own or drizzled/dunked with white chocolate and topped with toasted pecans.

Biscotti is perfect for this time of year, when one wants something sturdy to dunk into a hot coffee, and honestly, it’s just comforting to have a stash of homemade cookies in the house. If you’ve never made this twice-baked cookie before, you’re in luck. You don’t need any fancy equipment, and the technique is pretty

straightforward. Plus, it’s a cookie steeped in history, which is always fun.

The word biscotti is derived from the Latin word biscoctus meaning twice baked or cooked: The dough is formed into logs, baked, cooled slightly, sliced, then baked again. The biscotti we nibble on in cafés (or the comfort of our own home) has humble origins. The first biscotti, often referred to as Biscotti di Prato, were created in 14th century Tuscany in the city of Prato and were made from almonds, as they were abundant in the region. The second baking drew moisture out of the cookie,

rendering them hard, sturdy, and notably, resistant to mould. Because they could be reliably stored for great lengths of time, biscotti soon became a favoured provision, especially for sailors, including the infamous Christopher Columbus. Biscotti continued to flourish throughout Italy, with various regions coming up with their own specialties from local ingredients such as pistachios, sesame seeds, anise seed, and orange.

It wasn’t until the 1990s that biscotti skyrocketed to popularity in North America. Coffee culture was also booming, and if you’re of a particular vintage you’ll no doubt recall the glass canister of biscotti perched on the counter right next to the barista. Biscotti were everywhere: hip cafes, high-end Italian restaurants, and the coffee cart on the corner. Some food writers even called biscotti the “cookie of the 1990s”, but to me, they are timeless. Various combinations abound: lemon and pistachio, chocolate and almond, rum and raisin, cranberry and white chocolate. The possibilities are endless, and like a good cookie always is, oh so satisfying.

Pumpkin Spice Biscotti

Makes approximately 18-20 biscotti

These crunchy biscotti are flavoured with warm spices, and have the bright golden hue of an October pumpkin. Topping with white chocolate and toasted pecans is optional, but highly recommended.

½ cup butter, softened

2/3 cup granulated sugar

1½ tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp salt

½ cup (125 mL) pumpkin purée (NOT pumpkin pie filling)

1 large egg

½ tsp (2 mL) pure vanilla extract

2 cups all-purpose flour

1 egg white, beaten

½ cup chopped white chocolate

¼ cup finely chopped toasted pecans

1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.

2. In a large bowl, beat together the butter, sugar, baking powder, spices, and salt until smooth and creamy. Beat in the

pumpkin purée, egg, and vanilla. Stir in the flour, stirring until smooth. The dough will be sticky.

3. Divide the dough in half and shape each half on the baking sheet into a rectangle about 20 by 6 cm. A wet spatula or wet bowl scraper works well to pat the dough into shape. Brush the logs with beaten egg white.

4. Slide the baking sheet into the oven and bake the cookie dough for 25 minutes. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 325º F.

5. Using a serrated knife, cut the log crosswise into slices 2 cm thick. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan. If you cut unevenly the biscotti may be thicker at the top than the bottom and they’ll topple over during their second bake.

6. Arrange the biscotti on the baking

sheet (you may want to replace the parchment paper with a fresh sheet) so they’re lying flat on their sides. Bake for 20 minutes, then flip each biscotti over, and bake for another 20-25 minutes or so, until they’re starting to turn golden brown around the edges but still slightly soft in the middle. Remove from the oven and let cool completely.

7. Melt the chocolate in a small bowl in the microwave or over a double boiler. Drizzle or dip the biscotti and top with toasted pecans. Store in an airtight container at room temperature for several days or freeze for a few months.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her second cookbook, “Vegetables: A Love Story” has just been published.

A New Thanksgiving Tradition

STORY AND PHOTOGRAPHS BY

NATALIE FINDLAY

While a Thanksgiving spread looks abundant with a whole turkey at centre stage, this isn’t always doable. For smaller families looking for an equally luxurious presentation, a turkey wellington makes an unexpected and delicious main attraction.

Slices of this turkey wellington laid down on top of the savoury garlic and thyme sweet potato mash, a side of sautéed purple cabbage, cranberry sauce along with a palate cleansing cranberry spritz, makes this a new Thanksgiving tradition to remember.

Cranberry Spritz

Makes 1 cup shrub

2 cups cranberries (fresh or frozen)

½ orange, zested

½ cup (125 mL) maple syrup

1/3 cup (80 mL) apple cider vinegar

1 tbs (15 mL) balsamic vinegar

To taste soda water

1. Heat cranberries so they soften. Cool and place the cranberries in a large jar.

2. Add the orange zest and maple syrup, and use a muddle stick or other object to mash up the cranberries.

3. Stir in the vinegars.

4. Cover and let the shrub sit for 24 to 48 hours.

5. Strain, pressing the solids to extract all the flavour and discard the pulp. Pour the shrub into a jar or bottle and store in the refrigerator where it should keep for at least a month.

6. For the spritz, mix 1 part shrub with 4 parts soda water and top with ice.

Note: If you would like, add a splash of rye whisky, bourbon, or orange liqueur.

Turkey Wellington

Serves 3-5

This process is easiest if done over 2 days.

2 shallots, peeled and trimmed

400 g cremini mushrooms, trimmed and quartered

3 tbs butter

2 cloves garlic, minced

1/3 tsp sea salt

½ tsp pepper (divided between mushroom mixture and turkey)

2½ tsp fresh thyme, finely chopped (divided between mushroom mixture and turkey)

1½ tsp fresh sage, finely chopped (divided between mushroom mixture and turkey)

1 tsp (5 mL) Madeira (optional)

1 turkey breast, skin removed

½ tbs (8 mL) olive oil

1 sheet store-bought puff pastry

10 slices prosciutto

1 egg yolk

Day 1

1. Thaw turkey breast in the fridge if frozen.

2. Duxelles (or mushroom mixture): to make quick work of the mushroom mixture, you can use a food processor to process the shallots and mushrooms. Process the shallots in the food processor and add to a small bowl.

3. Pulse the mushrooms (in batches) until they resemble couscous and transfer to a large bowl. If you do not have a food processor, you can finely chop the shallots and mushrooms.

4. Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring frequently for 3 minutes.

5. Add the garlic, mushrooms, salt, pepper, thyme and sage, stirring occasionally, until the liquid from the mushrooms has evaporated (about 35 minutes).

6. Add the Madeira and let cook 2 minutes. Taste and adjust seasoning as desired.

7. Remove from heat and let cool. Store in the fridge for up to 3 days.

Day 2

1. Assembly: Pat dry the turkey breast. Season with pepper, thyme and sage.

2. Heat a sauté pan over medium heat. Add olive oil. Place the turkey breast in the pan and brown on both sides, 3 minutes per side. Remove from pan and let cool.

3. Overlap 2 pieces of plastic wrap on your counter to form a 40 by 40 cm square.

4. Overlap the prosciutto in 2 rows of 5 slices in the centre of the plastic wrap.

5. Spread the mushroom mixture on top of the prosciutto in an even layer, leaving a 2 cm border of prosciutto on all sides.

6. Arrange the turkey breast about onethird the way up on top of the mushrooms.

7. Using both hands, lift the bottom edge of the plastic wrap to begin wrapping the turkey. Continue to wrap turkey breast leaving the plastic wrap behind until it is completely wrapped in prosciutto. Tightly roll the whole thing in plastic wrap so everything is kept firm. Let rest in the fridge for 30 minutes (or up to 2 days).

8. Roll out the puff pastry sheet into a 30 by 30 cm square on a lightly floured counter. Put back in the fridge 15 minutes. Lay the puff pastry sheet directly on the counter.

9. Unwrap the prosciutto wrapped turkey and place in the middle of the pastry. Brush the far end of the pastry with egg wash. 10. Bring one side of the pastry up to the centre. Bring the other side of the pastry and overlap by 3 cm (trim any excess). Brush both ends with beaten egg yolk and fold to seal. Roll turkey so seam is on the bottom. Refrigerate 15 minutes or overnight.

11. Preheat to 375º F (convection).

12. Place turkey on a parchment lined baking sheet. Brush tops and sides of the pastry with the remaining egg wash. Place a probe thermometer, if using, through one end of the turkey so tip is positioned in the centre.

13. Place turkey in oven and check regularly. Cover with foil when desired colouring on the puff pastry has been reached. Cook until turkey registers 160º F and the crust is nicely browned. Once removed, let rest uncovered until internal temperature reaches 165º F.

Garlic Sweet Potato Mash with Thyme

Serves 2 - 3

285 g sweet potato, peeled and cubed 285 g white sweet potato, peeled and cubed

½ cup (125 mL) cream

1½ tbs butter

2 cloves garlic, peeled and minced 1 tsp fresh thyme, finely chopped 10 grates fresh nutmeg

1. Steam the sweet potatoes over a double boiler for 25 - 35 minutes or until they are fork-tender.

2. In a small pot, bring the cream to a simmer with the butter, garlic, and thyme. Remove from heat and steep 25 - 30 minutes or overnight.

3. Remove the sprigs of thyme and warm if cream is cold. Pour over sweet potatoes, add the nutmeg and mash or whip to desired consistency. Taste and adjust seasoning as desired.

Note: Can be made up to 2 days before and reheated on the stove or in the microwave.

Sautéed Red Cabbage

Serves 2 - 3

1 tbs (15 mL) olive oil

2 cloves garlic, peeled and minced

1/8 tsp ground cloves

1 small onion, peeled and thinly sliced

¼ small red cabbage, thinly sliced

1 small apple, cored and thinly sliced

1½ tsp (8 mL) red wine vinegar

1. In a medium-sized sauté pan, over medium heat, add the oil.

2. Add the garlic and ground cloves, and cook 30 seconds.

3. Add the onions, cabbage, and apple and sauté 10 minutes, stirring occasionally.

4. Add the red wine vinegar and stir to combine. Cover and let cook 15 minutes, stirring occasionally.

Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.

2024

BY TOM FIRTH, COMPETITION DIRECTOR, ALBERTA BEVERAGE AWARDS

Something that we often don’t talk about is why things get entered in the Alberta Beverage Awards.

We are always thrilled to see what is being made right here within the province and within Canada too, but we see quite a lot of international products entered, and it’s the importers for those brands who trust us with their products. We make great efforts to make sure it is the liquid that is being assessed, not that nice people make it, nor that the bottle is heavier than others, or that the label is really, really pretty, or that something is expensive – so it might be good…. right?

Over the course of the year, I always keep an eye out for the innumerable wineries, breweries, distilleries, along with other producers, importers and representatives, that use their awards from the Alberta Beverage Awards. It’s always great to see your hard work being appreciated, but it’s also heartwarming to see how these people value the competition and know that it means something, that our process is sound, our judges know their stuff, and that our good reputation is out there.

Alberta has hundreds of importer agencies constantly scouring the globe, in wine country, in dynamic parts of the world, at tradeshows, and in travels, finding great products. Ones that they hope will resonate with retail and restaurant partners, and yes, through competitions like ours.

This year was a bit of a struggle to undertake. Rising interest rates squeeze everyone, from the consumers to the producers, and a major, catastrophic watermain break in Calgary in June didn’t help either. Overall, consumers are drinking a little less (and hopefully a little better), and at the same time being a little more selective in where they drink and where their dollars are spent. Our undertaking the Alberta Beverage Awards seems more important than ever to help share the word about beautiful beverages.

Local producers are also struggling. From Okanagan wine producers facing a harsh future after a killing frost last

winter, local brewers and distillers are finding it harder than ever to reach consumers experiencing inflation and fewer discretionary purchases, and even the importers of alcohol into Alberta have been facing punitive pricing and warehousing pressures, making it harder than ever to keep our diverse selection of alcoholic products varied and comparative with other provinces. Despite all of this, the trust we have from wineries, breweries, and distilleries, is truly heartwarming.

As every Alberta liquor store is different, in many cases we’ve included a rough range for the retail price – but it also never hurts to check the producer’s website to see about going right to the source. Each product also has a “CSPC” number, which can be used to help you find it at your local retailer or at liquorconnect.com.

Some products also have a symbol ,\ to identify products that not only did well this year, but also in previous years, so you know that this product is consistently good. Tastes change, and we love seeing these consistent award winners gracing these pages.

We’ve also split out the results into four broad sections. Wine, beer, spirits, and all the other wonderful, diverse products that encompass the world of beverages. Please take special note of categories you currently enjoy, but do take a look in the other sections – your new favourite tipple might be in there.

Thanks to our diligent and hardworking stewards and the rest of the team - Len Steinberg, Mairi, Paul, Grant, Patrick, Lana, Alita, Clarissa, and Quinn; our sponsors: Medium Rare Chef Apparel, The Import Vintners & Spirits Association, The Alberta Liquor Store Association, Rök Water, and Spirit Wares; to our venue: Calgary’s Carriage House Hotel & Conference Centre, with their wonderful crew; our photographer Jason Dziver, and to our valued judges who are featured later in these pages.

AMBER AND RED ALES

Amber and Red Ales are broad categories encompassing Irish Reds, American Ambers, Scottish Ales, California Commons (we miss you Anchor Steam!), and more. Like an old friend, they are reliable and dependable. They may not garner the hype of their more aggressive craft counterparts, but they proudly showcase a range of bold malty flavours while maintaining balance and immense drinkability. It’s no surprise that the consistency of Great Western earned them top prize! Stephen Bezan

JUDGES SELECTION

Polyrhythm Brewing

Irish Red Alberta, Canada

$18-20 (4-pack cans)

BEST IN CLASS

GREAT WESTERN ORIGINAL 16 CANADIAN COPPER ALE

Saskatchewan, Canada

$30-32 (15-pack cans)

CSPC 829479

CSPC 893480 Bow River Brewing High Country Amber Alberta, Canada

$18-20 (4-pack cans)

878218 Marda Loop Red Trolley

KOLSCH

Canada

(4-pack cans)

$18-19 (4-pack cans) CSPC 827773 Detention Brewing No Running in the Halls Red Ale

Red Hart Irish Red

Canada

$16-18 (4-pack cans) CSPC 833802

This top fermenting (like an ale), cold conditioned (like a lager) beer is the pride of Cologne, Germany, and its own category as a hybrid beer. Light in colour and body, its herbal/grassy hoppiness combined with low alcohol make it perfect for German biergartens and elsewhere. One of our favourites is a classic from Cologne, Fruh Kolsch, as well as Alberta’s XhAle See Ya Next Tuesday Aussie C-olsch, both clean and crisp examples. David Nuttall

JUDGES SELECTION

The Establishment Brewing Company My Best Friend’s Girl

Alberta, Canada

$18-20 (4-pack cans) CSPC 818449

BEST IN CLASS - TIE

FRUH KOLSCH

Germany

$5 (500 mL)

CSPC 845345

$18-20 (4-pack cans) CSPC 893274

PILSNERS

Once the scourge of beer drinkers set on blowing out their palates with the bitterest of IPAs, Pilsners are undergoing a renaissance in the craft brewing world. It’s hard to beat the refreshing, delicate bitterness in a crushable light-bodied lager after a day’s work. Pilsners leave very little room for error, giving brewers a chance to show their true skill. These days well-made Pilsners are what really excite the most serious beer nerds. Bill Bonar

BEST IN CLASS

JASPER BREWING CO. CRISP PILS

Alberta, Canada

$17-19 (6-pack cans) CSPC 793110

JUDGES SELECTION

Banded Peak Mount

Crushmore Pilsner

Alberta, Canada

$17-20

CSPC 841947

Meet the Judges

Andrew Paulsen

Originally from Australia, Andrew studied wine from a marketing perspective, and over the last 30 years in Canada, has been in food and beverage at restaurant and retail levels. A certified ISG sommelier and level 3 WSET, Andrew instructs for both, and is also a Certified Cicerone – a beer sommelier. Andrew is now in his twelfth year as a sommelier with Co-op Wine Spirits Beer in Calgary.

Meet the Judges

Brad Royale

Brad Royale is the corporate sommelier for Concorde Group with 26 venues across Canada. He runs Brad Royale Consulting, working with wine industry educational and marketing groups and owns Kitten Swish wine negociant. Find him at

BradRoyale.com, KittenSwish.com, and

BEER

BLACKS, BROWNS AND BITTERS

Mind your pints and quarts would be an appropriate saying for these English styles - the malt-friendly variety with just enough bitter hopping to create a pristine balance. Very different styles, they transition between lagers, pilsners, and IPAs that today’s enthusiasts gravitate towards. From mahogany colour to an auburn reddish, these ales will make your porch top ten list this fall, while listening to people crunch through the fallen leaves.

Dave Gingrich

JUDGES SELECTION

Theakston Old Peculier

United Kingdom

$17-19 (4-pack cans)

CSPC 854452

High River English Bitter

Alberta, Canada

$18-20 (4-pack cans)

CSP 859958

Big Rock Brewery

Traditional Ale

Alberta, Canada

$16-17 (4-pack cans)

CSPC 840151

CREAM ALES

Village Blacksmithh

Alberta, Canada

$17-19 (4-pack cans)

CSPC 780553

BREWSTERS OH MY QUAD!

$20 (4-pack cans)

JUDGES SELECTION

Good Mood Cream Ale

Alberta, Canada

$17-19 (6-pack cans)

Originally known as American Sparkling Ale, Cream Ales were made to compete with the post-prohibition rise of lager breweries in the US. Now they’re used by many craft breweries the same way, as a comfortable short step away from macro lagers, into the world of locally made craft beer. Expect a relatively light, low bitterness beer perfect for spending a whole evening with. Despite the name, no dairy is typically used! Bill Bonar STRONGHOLD BISON &

Alberta, Canada

CSPC 804438 Atlas Brewing Tears of Ra

$19-20 (4-pack cans)

CSPC 103960

Alberta, Canada

$17-19 (4-pack cans)

CSPC 833883

STOUTS AND PORTERS

As sweater season sneaks up on us, stouts and porters will be popping up in almost every brewery. Unfairly thought of as heavy fall and winter drinks with their chocolate, coffee, and toasted notes, they should be enjoyed all year. We do these beers a disservice by only considering them in colder months. On the next warm-weather day, chill a stout and drink it in intervals, noting the changes in flavour as it warms. Rachel Drinkle

JUDGES SELECTION

Best of Kin Sailors

Delight Coffee

Kelp Stout

Alberta, Canada

$19-20 (4-pack cans)

CSPC 859743

Alberta, Canada

$19-$22 (4-pack cans)

CSPC 877427

Alberta, Canada

$18-20 (4-pack cans)

CSPC 877062

The Scotch Malt Whisky Society is the world’s leading whisky club. The Canadian branch offers its members almost 100 new whiskies over the course of each year, carefully selected from over 150 different distilleries in Scotland and elsewhere. The incredible variety means there’s something for every whisky lover. Join us to embark on a whisky journey of endless discovery. VISIT SMWS.CA or our Alberta partner stores Kensington Wine Market in Calgary and Keg n Cork in Edmonton for more information.

GOOD MOOD PORTER

Alberta, Canada

$16-18 (6-pack cans)

CSPC 813154

Alberta, Canada

$19-20 (4-pack cans)

CSPC 878228

XhAle Brew Co. Aunty Rene’s Christmas Pudding Porter

Wild Winds The Snow Eater Stout

Bow River Brewing Prairie Night Smoky Porter

BEER

INDIA PALE ALES – IPAS

Love them or love them not as much, IPAs are still at the forefront of craft beer. While dominated by the juicy and hazy substyles, we’re beginning to see a resurgence of the resinous and bitter West Coast style that made IPAs so special in the first place. The entries this year were phenomenal, making the selection of Best in Class exceptionally difficult. Kudos to Annex Ales for rising to the top! Stephen Bezan

JUDGES SELECTION

s 89

Marda Loop Marda Station West Coast IPA Alberta, Canada

$18-20 (4-pack cans)

CSPC 827788

Grizzly Paw Rundlestone Easy IPA

Alberta, Canada

$17-18 (4-pack cans) CSPC 883809

Ol’ Beautiful Melody West Coast IPA Alberta, Canada

$17-20 (4-pack cans)

CSPC 879749

Dog Tail Crispy Gurl Cold IPA

Canada $19-20 (4-pack cans)

Banded Peak Summit Seeker Amber IPA Alberta, Canada

$17-20 (4-pack cans) CSPC 842027

Peak Southern Aspect West Coast IPA Alberta, Canada

$17-20 (4-pack cans) CSPC 842026

$20-22 (4-pack cans) CSPC 898046

s

s

Atlas Brewing Blood of Hel Alberta, Canada

$19-20 (4-pack cans) CSPC 103913

Brewsters Honest Paul IPA Alberta, Canada

$17-19 (6-pack cans) CSPC 816245 Stronghold IPA Toucans Alberta, Canada

$17-20 (4-pack cans)

CSPC 106485

AMBER AND DARK LAGERS

Beers that are mostly black in colour have enjoyed a renewed growth with craft breweries in recent years. Originally, stouts and porters were representative of the UK style: full of coffee and deep chocolate notes thanks to the use of dark malts. Now we find all manner of styles, including flavoured versions, smoky variants, sumptuous barrel aged beauties, and high alcohol imperial interpretations. Each has its place as either an everyday drink, a great companion to BBQ or braised foods (and oysters), or as an after-dinner sipper. David Nuttall

BEST IN CLASS

BLIND ENTHUSIASM BUFFALO MEADOWS

Alberta, Canada

$13 (375 mL)

CSPC 104651

JUDGES SELECTION

Township 24 Meridian

Black Lager

Alberta, Canada

$16-18 (4-pack cans)

CSPC 815759

The Establishment Brewing Company

More Than Rain

Alberta, Canada

$18-20 (4-pack cans)

CSPC 853787

Banded Peak Approach

Amber Lager

Alberta, Canada

$17-20 (4-pack cans)

CSPC 880354

Bow River Brewing

RiverFest

Alberta, Canada

$18-20 (4-pack cans)

CSPC 873510

Twilight Dark Lager

Alberta, Canada

$17-18 (4-pack cans)

CSPC 879753

Alberta, Canada

$16-17 (6-pack cans)

CSPC 825330

Ol’ Beautiful Eternal

Fahr Copper

PALE ALE

BEER

Pale ales arrived in the early 19th century once maltsters developed a way to cook barley into something that was smokeless and light in colour. The British and the Belgians perfected it over the next couple of centuries, with the Americans adding their contribution starting in the 1980s, employing their unique hop varieties. You’ll now find multiple styles falling under this category. David Nuttall

JUDGES SELECTION

$18-20 (4-pack

$18-20 (4-pack

$18-20 (4-pack cans)

822962

Apex Brewing Dead Woodsman Pale Ale

Alberta, Canada

$19-20 (4-pack cans)

781866

$18-20 (4-pack cans)

CSPC

$18-20

$18-20 (4-pack

$17-20 (4-pack cans) CSPC 884949

$16-18 (6-pack cans)

WE’RE CELEBRATING OUR 50TH YEAR OF THIS FAMILY AFFAIR and we are reflecting on the people and businesses that have supported three generations of our family business.

We are so filled with appreciation for the enduring relationships we have built and the incredible growth we’ve both witnessed in our partners and have been fortunate to enjoy ourselves.

GATHER AROUND AND MEET KENNY AND SON

We are in awe of your unwavering support.

Thank you, Calgary, from every one of us in the IZZO FAMILIA

50 Y EARS OF COFFE E & FAMILY

Chef Kenny Kaechele and his family grew entwined with our family over the years, and we couldn’t be prouder to introduce him as a partner in success and a friend. Not only did our sons grow up and play hockey together, but our businesses also crossed over at so many exciting junctions over the years. Kenny’s path to becoming the standout and highly creative restauranteur he is today

wound through many of Calgary’s finest restaurant kitchens. Today, he – like my father and I did - is energized and enthralled to watch our sons grow our businesses. He believes “the experience and service is simply ‘next level’ when people with the same last name share the work.” – Peter

Kenny Kaechele | Owner/Chef KAMA

Javen Kaechele | Restaurant Manager KAMA

WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.

WE CARRY AND SERVICE: LET US SUPPLY YOU WITH:

FRUITED SOURS

IN CLASS - TIE

Alberta, Canada

$20-21 (4-pack cans)

CSPC 101798

Alberta, Canada

$20 (4-pack cans)

CSPC 827036

I love sour beer! My introduction to it was a Mikkeller Sour Cherry served in a snifter glass at a bar in New Orleans. My cheeks haven’t unpuckered since! Fruited sours are sour beers that have fruit flavours, puree, whole fruit, or zest, added during the brewing process, often to balance the original sour element. Check out the winners in this category; they are balanced, dry, earthy, lightly acidic, and all positively puckering! Rachel Drinkle

JUDGES SELECTION

Prairie Dog You’re Beautiful

Alberta, Canada

$18-19 (4-pack cans)

Banded Peak Guavamorphology Sour

Alberta, Canada

$17-20 (4-pack cans)

CSPC 841918

GOLDEN AND BLONDE ALES

Last Best Brewing & Distilling Purple Crusher

Alberta, Canada

$18-20 (4-pack cans)

CSPC 109238

Golden and Blonde ales appeared last century as an alternative to the rising popularity of lagers. Goldens are darker, with more body and hop presence than blondes, which can look like a light lager but have a maltier backbone than the cold conditioned beers. Our winners are both the “old”, Village Blonde, a low-hopped golden ale, and the “new”, Son Of A Bee, a honey blonde with subtle hopping and a touch of sweetness. David Nuttall

BEST IN CLASS -TIE

Alberta, Canada

$16-18 (4-pack cans)

CSPC 109270

Alberta, Canada

$17-20 (4-pack cans)

CSPC 780555

$19-$21 (4-pack

LAGERS

Broad in definition, for our judging purposes, the category is honed down to the most common versions, loosely defined as American Light, International, and Mexican style lagers. Our choices were the craft versions of these styles, and they delivered. It’s not an easy style to replicate as there is nowhere to hide mistakes and off-flavours.

Our Best in Class is Brewsters Original Lager, which has a nice herbal bitterness and a nice light body. David Nuttall

BEST IN CLASS

BREWSTERS ORIGINAL LAGER

Alberta, Canada

$29-30 (12 pack-cans)

CSPC 102531

Meet the Judges

Meet the Judges

Mary Bailey

The editor of Edmonton’s

JUDGES SELECTION

Alberta, Canada

$30 (12-pack cans) CSPC 104738

Alberta, Canada

$17-19 (6-pack cans) CSPC 818787

Alberta, Canada $15-17 (6-pack cans) CSPC 846682

Cerveza

Alberta, Canada

$17-20 (4-pack cans)

$17-19 (4-pack

CSPC 107811

$18-20 (4-pack

Alberta, Canada

$16-18 (4-pack cans)

The Tomato food & drink, Mary is an ISG-certified sommelier, WSET Diploma holder, and Canadian Culinary Competition judge. She loves judging at the Alberta Beverage Awards as the products are top-notch, the competition stiff, and the judging lively. Tasting wines, spirits, and related products blind is the true, unbiased measure of a palate for Mary, as is judging with fellow professionals.

The Tomato

Meet the Judges

Bruce Soley

Bruce has been with River Cafe since the beginning of the millennium, first as a bartender/supervisor, and now a certified Sommelier circa 2007, and Wine Director since 2011. He has spent 30 years in hospitality, learning the trade and trends in kitchens, bars, cellars, and dining rooms. When not working, he can be found hiking, cooking, travelling, exploring wine regions, or on a golf course…. River Cafe

BEER

BEER

FRUIT BEERS + FLAVOURED SPECIALITY

Always a fun category to judge, Fruit Beers + Flavoured Specialty display a rainbow of styles, colours, and flavours, allowing adventurous brewers to push the boundaries and flex their creative muscle. Whether grapefruit, tangerine, hibiscus, green tea, or… pickles, a great flavoured beer places its chosen ingredients on centre stage while complementing the base style. Pump House proved that adding a little more oomph to a classic Radler is a great thing. Stephen Bezan

JUDGES SELECTION

Alberta, Canada

$4 (473 mL)

CSPC 789175

Saskatchewan, Canada

$23-25 (12-pack cans)

CSPC 879245

Brewing Co Mellow Moon Pineapple Hefeweizen British Columbia, Canada

$4-5 (473 mL)

$17-19 (4-pack cans)

CSPC 105231 Marda Loop

$18-19

(4-pack cans)

CSPC 852653

CSPC 834320

CSPC 876604

CSPC 828266 Bow River Brewing Cherry-Raz Wit

$18-20 (4-pack cans)

CSPC 861132

Alberta, Canada

$19-20 (6-pack cans)

CSPC 875778

$18-20 (4-pack cans) Great Western Brewhouse Radler

WITS & WHEATS

This category is beers with wheat added, giving the beer an opaque, cloudy appearance, and a richer mouthfeel. The original hazys! Wheat Beers are known for their aromatics, ranging from banana and clove to orange zest and coriander in German or Belgian styles respectively, to citrusy North American hop notes at a much more restrained level than IPAs or pale ales. These approachable beers pair well with lighter fare, like salads.

Bill Bonar

AlbertaBeverageAward s 90

Magazine

BEST IN CLASS - TIE

VACAY BREW CO. EL HEFE DRY HOPPED HEFEWEIZEN

Alberta, Canada

$18-20 (6-pack cans)

CSPC 886513

BANDED PEAK PLAINSBREAKER HOPPED WHEAT ALE

Alberta, Canada

$18-20 (4-pack cans)

CSPC 841962

JUDGES SELECTION

Fahr Hefe

Alberta, Canada

$16-17 (6-pack cans)

CSPC 823885

Good Mood

Hefeweizen

Alberta, Canada

$17-18 (6-pack cans)

CSPC 820909

Vacay Joie De Vivre

Alberta, Canada

$18-20 (4-pack cans)

CSPC 110529

Brewsters Farmer’s Tan

Belgian White

Alberta, Canada

$17-18 (6-pack cans)

CSPC 804341

AlbertaBeverageAward s 90

Magazine

Annex Ale

Staircase Wit

Wheat Ale

Alberta, Canada

$18-19 (4-pack cans)

CSPC 863409

Alberta, Canada

$18-20 (4-pack cans)

CSPC 891182

Meet the Judges

Jenny Book

Wine educator, contract speaker, freelance writer, and wine judge, with over 20 years’ experience in the industry, Jenny has dabbled in many facets of the wine world. Currently in wine education, she shares her passion and knowledge with local and international students, running WSET courses and exams with Fine Vintage across Canada and the USA, and teaching at SAIT Hospitality and Tourism faculty.

Meet the Judges Meet the Judges Meet the Judges

Dave Gingrich

Dave Gingrich started his beverage career at Willow Park Wines and Spirits over 23 years ago, and has built quite a name for himself and Willow Park Beer section with his ‘Dave the Beer Guy’ persona. He has also embraced two other specialty categories, Sake and Mead, which add a fun dynamic to the sales floor. Dave is always jovial and loves making people laugh. Willow Park Wines and Spirits

BEER

BEER

NEIPA AND HAZY IPAS

New England IPAs are distinguishable as they look like juice, smell like juice, and taste like juice. They are creamy or hazy due to the use of pale malts, oats, and wheat. These juice bombs are not as bitter as their IPA cousins and are a fabulous foray into the world of IPAs. If you are an IPA hater, start exploring the vast world of NEIPAs with the winners in this category. Rachel Drinkle

JUDGES SELECTION

SOURS AND LAMBICS

We have two categories here, the difference being that sours and goses are simple, clean, and sharp, with easy to recognize one-dimensional flavours, while a lambic is wild, alive, tamed and matured, then blended to a carefully layered battle of flavour. It is as simple as a fast-food cheeseburger to a gourmet steak dinner. Both are fun though. Blind Enthusiasm’s Galaxy and Saaz was a bright and exciting beer for this category. Dave Gingrich

JUDGES SELECTION

Blind Enthusiasm Spontaneous Manifesto Alberta, Canada

$27-29 (750 mL) CSPC 896672

Trail & Ale Writer’s Blanc, Alberta, Canada

BEST IN CLASS

BLIND ENTHUSIASM DRY HOP SERIES: GALAXY AND SAAZ, Alberta, Canada

$30-32 (750 mL) CSPC 104776

Blind Enthusiasm Monchester Alberta, Canada

$19-22 (4-pack cans) CSPC 868986

The Establishment Brewing Company Chaise Longue

$17-19 (4-pack cans) CSPC 889705

$22-24 (750 mL) CSPC 898938

Trial & Ale Separated to A Degree Alberta, Canada

$20-24 (750 mL) CSPC 862467

Trial & Ale A Saison Apparent Alberta, Canada

$19-22 (750 mL) CSPC 840057

We want to thank you Alberta for supporting our business; Alberta’s first privately owned Craft Distillery celebrating our 50 year Anniversary.

The Establishment Brewing Company Erlton Street

CABERNET SAUVIGNON

Cabernet Sauvignon is a delicious cross between a white and red grape –sauvignon blanc and cabernet franc – with planting starting in Bordeaux in the 1700s. This grape quickly surged in popularity, and wine lovers swooned over its powerful flavours, rich tannins, and excellent aging potential. Pair this with grilled meats and veggies, blue cheese souffle, or dark chocolate – its tannins and acidity will cut through, creating a balanced pairing with strongly flavoured, rich dishes. Matt Storz

BEST IN CLASS TIE

Bogle 2021 Cabernet Sauvignon

California

$29-32 CSPC 431452

Escorihuela 1884 2020 Estate Grown

Mendoza, Argentina

Margaret River, Australia

$20-24 CSPC 740170

Wente 2021 Southern Hills

Cabernet Sauvignon

Central Coast, California

$20-24 CSPC 301507

Select 2020 Cabernet Sauvignon California $33-35 CSPC 335802 Aberdeen Black Angus 2019 Cabernet Sauvignon Heathcote, Australia

$55-60 CSPC 843720

Jacob’s Creek 2018 Heritage

SYRAH/SHIRAZ

Syrah’s natural “home” is in the Northern Rhône valley, where appellations such as Hermitage and Côte Rotie are legendary. It found a second home in Australia where it is usually bigger, bolder, and riper. However, the standout this year was from Chile, while another one hails from South Africa, which tells you that syrah can be delicious from many places! It’s always fun to taste how syrah/shiraz expresses itself around the world. Nathalie Gosselin

JUDGES SELECTION

Nugan Estate 2021 McLaren Vale Shiraz

McLaren Vale, Australia

$26-30 CSPC 718165

Jacob’s Creek Heritage 2020 St Hugo Shiraz Barossa, Australia

$52-56 CSPC 883644

RIESLING

BEST IN CLASS

MONTES ALPHA 2021 SYRAH

Colchagua Valley, Chile

$28-32 CSPC 603548

Boschkloof Estate 2018 Syrah Western Cape, South Africa

$40-45 CSPC 816839

Saga Vineyards 2021 Sons of Sugarland Syrah

Stellenbosch, South Africa

$60-65 CSPC 800170

Riesling is an aromatic white grape variety, originally from Germany, that is lauded by sommeliers and wine professionals across the globe, but often quite misunderstood by the general public. Most folks are quick to associate riesling with exclusively sweet wines, and while it is used to make some absolutely tremendous, sweet wines, it’s incredibly versatile, producing fabulously racy, dry whites too!. Erin Loader

JUDGES SELECTION

Casa Marin ‘Cartagena’ 2023 Riesling

San Antonio Valley, Chile

$22-$24 CSPC 102290

BEST IN CLASS

CEDARCREEK 2021 RIESLING

Okanagan Valley, British Columbia

$35-30 CSPC 853263

CSPC 414730

RED BLENDS

Blended red wines are an excellent example of the whole being more than the sum of its parts. Some famous red blends are the wines of Bordeaux, Rioja, and Chateau Neuf du Pape. A blend can combine the best single varietal characteristics of several wines to create a distinctive and memorable new wine. This year’s winner, an affordable Spanish blend of grenache and monastrell, is both juicy and fresh, with a soft balanced finish. Bruce Soley

BEST IN CLASS

LAYA 2022 RED BLEND

Almansa, Spain

$20-22 CSPC 189902

JUDGES SELECTION

Wirra Wirra 2021 Church Block McLaren Vale, Australia

$25-28 CSPC 19380

Tommasi 2018 Amarone della

Valpolicella Classico Veneto, Italy

$62-65 CSPC 356220

Cluster Flock 2020 Red Blend Valencia, Spain

$19-21 CSPC 103479

$42-45 CSPC 823799

The Fledge & Co. 2020 Veld Versnit Stellenbosch, South Africa

$35-38 CSPC 885202

Boutinot 2019 La Côte Sauvage Cairanne Côte du Rhone Villages Rhone, France

$33-36 CSPC 872789

Kanonkop 2020 Kadette Cape Blend

Stellenbosch, South Africa

$24-26 CSPC 892723

$24-28 CSPC 782856

Marche Rosso Piceno,

$45-50 CSPC 868839

Zenato 2019 Alanera Rosso Veneto, Italy

s 88 Culinaire Magazine

Rock Cellars

PINOT GRIS/ GRIGIO

Few grape varietals can express themselves as widely as pinot gris/grigio, from fun, light and fruit-forward in Veneto, Italy, to big, complex and most often oak-aged in Alsace. This year saw most of the entries come from Italy, as well as a few from the Okanagan. Italy excels and most of the standouts this year were from the “old country”. Although they are great summer wines, they are also food friendly all year! Nathalie Gosselin

MANDORLA 2022 PINOT GRIGIO

Veneto, Italy

$12-14 CSPC 828360

ZACCAGNINI 2023 TRALCETTO

PINOT GRIGIO Chieti, Italy

$20-23 CSPC 781328

BEST IN CLASS - TIE

JUDGES SELECTION

Sandro De Bruno 2022

Pinot Grigio Ramato

Veneto, Italy

$21-24 CSPC 856260

Broken Bridge NV

Pinot Grigio

Okanagan Valley, British Columbia

$7-8 CSPC 784902

Mezzacorona 2022 Pinot Grigio delle Venezie

Veneto, Italy

$20-22 CSPC 312801

PINOT NOIR

Pinot noir is one of the most popular red wine grapes. It’s a versatile variety with the ability to produce wines in a range of styles, including red, white, rosé and sparkling; although the reds are by far the most popular, typically producing wines with soft, silky tannins and bright, vibrant acidity. Pinot noir is often referred to as “the heartbreak grape” due to its thin skins and susceptibility to the elements. Erin Loader

BEST IN CLASS

AlbertaBeverageAward s 92

IDUN 2021 CREPUSCULE

PINOT NOIR

Elgin, South Africa

$38-41 CSPC 884039

JUDGES SELECTION

Moraine 2022 Pinot Noir

Naramata Bench, British Columbia

$30-33 CSPC 483057

AlbertaBeverageAward s 89

The Fledge & Co. 2020 Katvis Pinot Noir

Elgin, South Africa

$35-38 CSPC 784712

Louis Jadot 2022 Bourgogne Pinot Noir

Burgundy, France

$37-40 CSPC 341875

s 88

Sokol Blosser 2022 Evolution Pinot Noir Willamette Valley, Oregon

$30-33 CSPC 785497

Louis Latour 2020 Domaine De Valmoissine Burgundy, France

$25-30 CSPC 619072

Carmel Road 2020 Monterey County Pinot Noir Monterey, California

$29-33 CSPC 722142

AlbertaBeverageAward s 91 Culinaire Magazine AlbertaBeverageAward s 90

Sandpoint 2021 Pinot Noir

Clarksburg, California

$24-27 CSPC 795035

s 88

Hillside Winery 2021 Heritage Pinot Noir

Naramata Bench, British Columbia

$36-40 CSPC 201293

Cono Sur 2022 Organic Pinot Noir Chile

$16-18 CSPC 723829

Smooth, fruity, ripe and easy drinking, malbec doesn’t struggle to make friends. While many countries make malbec, Argentina continues to rule the market, with satisfying bottles at still very good prices. Through the years the styles of malbec have shifted a bit away from the rich mocha and coffee notes that come from oak to fresher red fruit, which I believe is a good thing. Darren Oleksyn

BEST IN CLASS

BORDEAUX BLENDS

Every wine buff knows the six permitted “black” (red) grapes of Bordeaux, right? Well, since the 2020 vintage, the Bordeaux Wine Council (CIVB) approved four additional grapes, so now we have to memorize ten varietals! The Southern Okanagan has always done well growing merlot and cabernet sauvignon, but the Best in Class this year was from South Africa.

Nathalie Gosselin

Argentina $15-17 CSPC 632919

BEST IN CLASS

Stellenbosch, South Africa

$50-55 CSPC 799998

JUDGES SELECTION JUDGES SELECTION

Colome Autentico 2021 Malbec Calchaquí Valley, Argentina

$53-56 CSPC 474106

Salentein 2021 Reserve Malbec Uco Valley, Argentina

$23-26 CSPC 755804

Finca Decero 2019 Malbec Mendoza, Argentina

$27-29 CSPC 119586

1884 2021 Ltd Production Malbec Mendoza, Argentina

$35-38 CSPC 138584

Tilia 2023 Malbec Mendoza, Argentina

$20-24 CSPC 760785

AlbertaBeverageAward s 89 Culinaire Magazine

Hillside Winery 2017 Mosaic Naramata Bench, Okanagan Valley

$70-74 CSPC 80036

Frind Estate 2021 The Premier Okanagan Valley, British Columbia

$40-44 CSPC 858455

Frind Estate 2021 Big Red Okanagan Valley, British Columbia

$26-28 CSPC 840936

Stel+Mar Red Blend California

$20-22 CSPC 108231

Boschkloof 2018 Conclusion

Stellenbosch, South Africa

$55-58 CSPC 816840

WHITE SINGLE VARIETALS

This is a category with endless interesting examples from around the world sure to impress a weary palate. We have two winners this year with excellent examples of lesser known white varietals - A zesty, fruity moschcofilero from Greece and a lemony fresh Cortese gavi from Italy. Bruce Soley

BEST IN CLASS TIE

Peloponnese, Greece

$24-27 CSPC 856150

VILLA SPARINA 2022 GAVI

Piemonte, Italy

$24-27 CSPC 804291

Gruber Röschitz 2023 Grüner Veltliner

Weinviertel, Austria

$25-27 CSPC 785338

Cono Sur 2023 Bicicleta Viognier

Mendoza, Argentina

Central Valley, Chile

$14-17 CSPC 566836

Hammeken Cellars 2022 Gotas

De Mar Albarino

Rias Baixas, Spain

$27-30 CSPC 847515

Wine Art 2021 Plano Malagousia

Macedonia, Greece

$26-30 CSPC 859028

Wild Goose 2023 Gewürztraminer

Okanagan Valley, British Columbia

$26-29 CSPC 414748

Nestor Fileri 2023 White

Trifilia, Greece

JUDGES SELECTION

Lafazanis Geometria 2023 Assyrtiko

Peloponnese, Greece

$25-28 CSPC 856504

$26-29 CSPC 883001

Moraine 2023 Gewürztraminer

Naramata Bench, British Columbia

$24-28 CSPC 885744

s 89

PROSECCO CHENIN BLANC

Normally chenin blanc is mixed into the other white grapes sections, but I am over the moon to see it as a stand alone category this year. Uncommon in most parts of the wine producing world, it’s carved out a home in places like South Africa , France, Australia, and even in the Okanagan. If you haven’t tried it yet or tried some of the incredible offerings (may I suggest the ones from this page?), do it! Tom Firth

People underestimate how much work goes into producing a bottle of sparkling wine. Careful harvesting of grapes at the perfect level of ripeness, meticulous initial fermentation, and finally a secondary fermentation, creates a product that is balanced, delicious, and instantly transforms any occurrence into an occasion. Prosecco has brought sparkling wine – a category once reserved for aristocrats - to the masses. Taylor Simpson

BEST IN CLASS BEST IN CLASS - TIE

Margaret River, Australia

$59-65 CSPC 883254

SPIER 2022 SEAWARD CHENIN BLANC

Coastal Region, South Africa

$21-24 CSPC 824163

JUDGES SELECTION

Spier 2023 Signature Chenin Blanc

Western Cape, South Africa

$17-19 CSPC 659037

AlbertaBeverageAward s 89

Spier 21 Gables 2020 Chenin Blanc Cape Town, South Africa

AlbertaBeverageAward s 88

MIONETTO NV PRESTIGE PROSECCO ROSÉ

Veneto & Trentino, Italy

$21-23 CSPC 839539

JUDGES SELECTION

La Gioiosa NV Prosecco Treviso Veneto, Italy

$15-17 CSPC 770999

Luna Argenta NV Prosecco Veneto, Italy

$12-15 CSPC 733428

Villa Teresa NV Organic Prosecco Veneto, Italy

$18-22 CSPC 723968

$37-40 CSPC 260646 Cavit Collection NV Prosecco

Nederburg Heritage Heroes 2020 The Anchor Man Chenin Blanc

Swartland, South Africa

$22-25 CSPC 818498

Thistle & Weed Duwweltjie 2022 Chenin Blanc Paarl, South Africa

$42-46 CSPC 883225

$24-26 CSPC 805552

Truvari NV Prosecco Veneto, Italy

$12-14 CSPC 100949

ROSÉ

The rosé market has risen steadily over the past two decades to its current 4.4 billion CDN share of global wine sales and those rosy pink graph columns are only expected to further their rise. Our 12 months a year thirst for the salmon-hued delight has made Alberta one of the best rosé markets in Canada. Our top spot this year is happily tied between Masi from Italy and Flat Rock Cellars from Ontario. Brad Royale

BEST IN CLASS TIE

s 89

JoieFarm 2023 Rosé

Okanagan Valley, British Columbia

$34-38 CSPC 731772

AlbertaBeverageAward s 88

Magazine

Spier Signature 2023 Chardonnay/Pinot Noir Rosé

Western Cape, South Africa

$17-20 CSPC 773107

AlbertaBeverageAward s 90

MASI 2023

ROSA DEI MASI

Veneto, Italy

$22-25 CSPC 104053

AlbertaBeverageAward s 91

Magazine

AlbertaBeverageAward s 91 Culinaire Magazine

AlbertaBeverageAward s 88

Magazine

Cono Sur 2023 Organic Rosé

Bio Bio, Chile

$16-18 CSPC 892042

AlbertaBeverageAward s 88

Hello Someday Wine 2023 Syrah Rosé

Columbia Valley, Washington

$25-28 CSPC 108725

FLAT ROCK CELLARS 2023 PINK TWISTED

Niagara Peninsula, Ontario

$23-26 CSPC 39974

AlbertaBeverageAward s 87

Nestor 2023 Fileri Rosé di Gris

Trifilia, Greece

$26-29 CSPC 883002

JUDGES SELECTION

Hammeken Cellars 2022 Mirada Organic Rosé

Castilla, Spain

$23-26 CSPC 847514

AlbertaBeverageAward s 90

L.A.S 2022 Pinot Albino

Margaret River, Australia

$53-55 CSPC 883253

AlbertaBeverageAward s 87

Les Fleurs du Mal 2023 Rosé

Cevennes, France

$18-21 CSPC 360073

AlbertaBeverageAward s 87

Stel+Mar NV Rosé, California

$20-23 CSPC 108228

SAUVIGNON BLANC

One of the most refreshing whites in the wine world, sauvignon blanc showcases a myriad of styles depending on the region. Intensely aromatic, it often features citrus flavours like lime, grapefruit, and lemon, along with ‘green’ fruit flavours such as gooseberry, pear, and green apple. From warmer climates, you might find tropical notes like pineapple, quince, and passion fruit. Matt Storz

BEST IN CLASS

BABICH TE HENGA 2023 SAUVIGNON BLANC

Marlborough, New Zealand

$19-23 CSPC 833229

JUDGES

SELECTION

IDUN 2023 Cabriole Sauvignon Blanc Botriver, South Africa

$30-34 CSPC 884036

Lawson’s Dry Hills 2023 Sauvignon Blanc

Marlborough, New Zealand

$21-25 CSPC 849590

Babich 2023 Black Sauvignon Blanc

Marlborough, New Zealand

$15-18 CSPC 722810

Map Maker 2022 Sauvignon Blanc

Marlborough, New Zealand

$15-18 CSPC 889444

Casa Marin ‘Cartagena’ 2023 Sauvignon Blanc

San Antonio Valley, Chile

$22-$24 CSPC 102291

Misty Cove 2023 Estate Sauvignon Blanc

Marlborough, New Zealand

$23-26 CSPC 798235

Stoneleigh 2022 Latitude Sauvignon Blanc

Marlborough, New Zealand

$26-30 CSPC 755561

SPARKLING WINES

It’s daunting to sum up sparkling wines in a small space – almost every wine region makes sparkling wine in some form. In Alberta, we’re blessed with many options – crushable Prosecco, toasty Champagne, unctuous Lambrusco - crispy cava. There is literally a style for every occasion and wine lover. You can even customize the types of bubbles: perky semi-fizzy to jovial bubbles. The most important thing: keep a hand on the cork when opening! Matt Storz

JUDGES SELECTION

s 88

Tirriddis NV House Rosé Sparkling Brut Columbia Valley, Washington

$38-40 CSPC 899349

s 88

Frind Estate NV Sparkling Brut Okanagan Valley, British Columbia

$33-36 CSPC 840941

s 87

Campo Viejo NV Cava Brut Reserva Rioja, Spain

$24-27 CSPC 889554

s 87

Miolo NV Seival Brut Campanha, Brazil

$20-24 CSPC 891924

BEST IN CLASS - TIE

LIGHTNING ROCK 2021 CANYONVIEW

VINEYARD BLANC DE NOIRS

Summerland Bench

British Columbia $38 (WINERY)

s 89

Magazine

CECI GIUSEPPE VERDI NV LAMBRUSCO

Emilia-Romagna, Italy

$20-24 CSPC 895778

s

Vita Vivet NV Organic Cava Brut Penedès, Spain

$17-20 CSPC 875769

GRAY MONK 2018 ODYSSEY TRADITIONAL BRUT

Okanagan Valley

British Columbia

$31-35 CSPC 879151

s

CHARDONNAY

I like to refer to chardonnay as ‘that little black dress’. As one of the noble varietals that is grown in nearly every wine region of the world, there is no end to the style possibilities. Lean and minerally. Beautifully barrel fermented. Luscious and oaky. Bubbly. And just like that LBD, it can be whatever you need it to be and in the price point you want – there are that many options available. Tara Smith

BEST IN CLASS

s 92

RODNEY STRONG 2019 CHALK HILL CHARDONNAY

Chalk Hill, California

$28-32 CSPC 225953

JUDGES SELECTION

La Storia 2021 Chardonnay

Alexander Valley, California

$45-50 CSPC 779650

Meet the Judges

Darren Oleksyn has been writing about wine and spirits for over ten years, including a monthly column in the Calgary Herald for over a decade. Holding an advanced certificate from the Wine and Spirits Education Trust, he has toured wine regions in Canada, the United States, France, Spain, Portugal, Italy, and Germany.

Bogle 2022 Chardonnay California

$28-30 CSPC 318303

Kendall-Jackson 2021 Vintner’s Reserve Chardonnay

California

$27-30 CSPC 369686

Draaiboek Kinkel 2022 Chardonnay

Elgin, South Africa

$57-60 CSPC 896570

Seghesio 2021 Chardonnay

Sonoma-Monterey, California

$33-35 CSPC 878253

Louis Latour 2021 Ardèche Chardonnay

Ardèche, France

$25-27 CSPC 132498

Cantina Girlan Marna 2022 Chardonnay

Alto Adige, Italy

$33-35 CSPC 890161

Meet the Judges

Laurie MacKay is best known as the Drinks Columnist on CBC Radio One in Calgary. She is also a sommelier, wine educator, and founder of Soulvines. Laurie is proud to return as a judge for the Alberta Beverage Awards, and is curious to see what new drink gems she will discover this year during the threeday competition. Find her at soulvines.com, @Soulvines.

Darren Oleksyn

Laurie MacKay

WHITE BLENDS

Some of the most interesting wines are not made from a single variety. Classic white blends include sauvignon blanc and sémillon in Bordeaux Blanc and Edelzwicker from Alsace, which pairs aromatic gewürztraminer, riesling, and pinot gris. JoieFarm’s “A Noble Blend” is in homage to this classic style, blending gewürztraminer, riesling, pinot auxerrois, pinot gris and pinot blanc. Look also for blends of chenin blanc and viognier from California, British Columbia and South Africa. Mary Bailey

BEST IN CLASS

SILK AND SPICE 2023 WHITE BLEND

Portugal

$16-19 CSPC 888843

JUDGES SELECTION

JoieFarm 2023 A Noble Blend

Okanagan Valley, British Columbia

$35-38 CSPC 138263

Torre Zambra 2022 Incastro Bianco

Abruzzo, Italy

$24-28 CSPC 820626

Essay 2023 Chenin Blanc Viognier Roussane

Stellenbosch, South Africa

$21-24 CSPC 896747

Cluster Flock 2022 White

Rueda, Spain

$19-22 CSPC 103476

The Fledge & Co. 2020 Vagabond Western Cape, South Africa

$33-36 CSPC 784711

s 87

Moraine 2023 Cliffhanger White

Naramata Bench, British Columbia

$24-27 CSPC 494997

Pine Ridge 2023 Chenin

Blanc and Viognier

California

$25-27 CSPC 746997

Rock Cellars 2022 Twisted White Niagara Peninsula, Ontario $23-25 CSPC 846128

AFTER DINNER WINES

A good dessert transcends the ordinary and makes a great meal simply sublime. So too can a great after-dinner wine make a dessert even better – and at times replace a dessert entirely. While a number of these wines might be a special occasion, I’d strongly suggest that any time dinner is in the works for four or more, to have on offer a bottle or just a drop for the willing. Tom Firth

BEST IN CLASS

s 91

Jerez, Spain

$28-32

CSPC 761490

JUDGES SELECTION

Lustau East India Solera Sherry

Jerez, Spain

$30-34 (375 mL) CSPC 752660

Niagara Peninsula Ontario

$20-25 (200 mL)

CSPC 722059

Kopke 10 Year Old Tawny

Douro, Portugal

$39-44 CSPC 775949

Niepoort 2022 Vintage Port

Douro, Portugal

$150 (Estimated) CSPC 745478

Pocas 2012 Late Bottled

Vintage Port

Douro, Portugal

$21-25 CSPC 807422

Bourbon County was founded in Kentucky in 1785. In the wake of the American Revolution, Bourbon County was named after the French house of Bourbon, and encompassed 1/5th of the state. The frontiersman that settled in Kentucky brought their love and knowledge of distilling, and crafted a sweet, corn whiskey from limestone filtered water aged in ch arred oak barrels in the mild Kentucky climate.

Niepoort NV Ruby Dum

Douro, Portugal

$18-21 (375 mL) CSPC 848078

Sandeman NV Fine Ruby Port

Douro, Portugal

$21-24 CSPC 23366

This distinctive Kentucky Spirit became known as BOURBON WHISKEY, named after the county of origin. As the region was separated into smaller counties this area of North-Eastern Kentucky became known as OLD BOURBON COUNTY.

Hartfield & Co. Distillery, the only distillery in modern day Bourbon County, proudly presents OLD BOURBON COUNTY - a spirit handcrafted fro m corn, wheat and malted barley in the BIRTHPLACE OF BOURBON WHISKEY.

RED SINGLE VARIETIES

Judging this category is such an interesting process – instead of comparing a dozen wines against each other, you weigh the wine on its own merits. What we look for is ‘typicity’. It’s a challenging endeavour, but one that rewards wine professionals who taste often and broadly. The best examples display purity of fruit, an identifiable style, and an appropriate amount of winemaker influencethe world of wine is broad and deep. Matt Storz

BEST IN CLASS

$35-38 CSPC 178541

JUDGES

Altolandon Milhistorias 2020 Bobal Manchuela, Spain

$26-30 CSPC 872750

Santa Carolina 2021 Reserva Merlot Maule Valley, Chile

$16-18 CSPC 324590

Spier 2021 Signature Pinotage Western Cape, South Africa

$17-20 CSPC 451658

Nugan Estate 2018 Durif Manuka Grove, Australia

$27-30 CSPC 710675

SANGIOVESE AND SANGIOVESEBASED BLENDS

JUDGES SELECTION

Albertans have had an affection for Italian wines since the 1990s, and notably Chianti wines from Tuscany. Sangiovese contributes the majority of the grapes, other grapes may be added in smaller contributions. When assessing Chianti, we look for the sangiovese bringing high levels of acidity and tannin, and flavours of sweet and sour red cherries, plums and dried herbs. Andrew Paulsen

$30-34 CSPC 296129

Tuscany, Italy

Zinfandel thrives in sun-drenched, warm climates, resulting in wines that are typically full-bodied, rich, robust and hedonistic. This category showed piles of jammy black and red fruits complemented by sweet and savoury spices. The flight had us dreaming of barbeque and brisket. With fall’s cooler temperatures setting in, few things are more satisfying than a brambly, full-bodied zinfandel in your glass. Jenny Book

JUDGES SELECTION

819970

$57-60 CSPC 712439

Rocca di Castagnoli 2019 Chianti Classico Tuscany, Italy

$30-35 CSPC 862553

Il Bastardo 2021 Sangiovese Tuscany, Italy

$18-22 CSPC 842944

Brolio 2021 Chianti Classico Tuscany, Italy

$29-32 CSPC 3962

853605

Ricasoli

SPIRITS

CANADIAN WHISKY

Canada’s reputation for top-quality grain has firmly established us as a global leader in beer and whisky production. The exceptional quality showcased in this flight reaffirms Canada’s status as one of the world’s premier whiskyproducing nations. A variety of base materials provides diversity across the category but complexity, depth, and length were common across the board. Each expression demonstrates the remarkable skill and innovation that define the Canadian Whisky category. Jenny Book

BEST IN CLASS

BRIDGELAND SINGLE BLEND WHISKY

Alberta, Canada

$62-67 CSPC 893609

JUDGES SELECTION

Pivot Spirits Feedlot Alley 4 Year Old Whisky

Alberta, Canada

$80-85

CSPC 103745

Pivot Spirits Weatherhead 3 Year Old Whisky

Alberta, Canada

$75-80

CSPC 100351

Eau Claire Rupert’s Exceptional 3 Year Old Canadian Whisky

Alberta, Canada

$36-40

CPSC 832043

Meet the Judges

Tara Smith

Tara believes every bottle holds a story that’s waiting to be uncorked. With taste buds that have explored every corner of the culinary, hospitality, and retail world, Tara has recently launched the L’OCA Cellars ship, while charting the course for ORO Trattoria and PYRO Wood-Fired Kitchen & Bar’s wine program. She strives to make good wine and spirits accessible by providing an honest and educational experience.

Pivot Spirits 4 Year Old

Triticale Whisky

Alberta, Canada

$75-80

CSPC 103743

Highwood Centennial 10 Year Old

Canadian Whisky

Alberta, Canada

$28-35

CSPC 387209

White Lightning Wildman Whisky

Alberta, Canada

$75

Wild Life Wheat Whisky

Alberta, Canada

$76-80

CSPC 881267

Bridgeland Innisfail Whisky

Alberta, Canada

$59-63

CSPC 103104

RUM AND SUGARCANE SPIRITS

A smaller category than usual at the Alberta Beverage Awards, it’s also an exceedingly difficult category to assess given the range of bottles available to Albertans. From the sun soaked shores of the Caribbean to the examples made far to the north or south (where we likely dream of those shores more intently) and from the source material coming from sugarcane, molasses, and more recently some bottles being made with sugar beets. Rum is fun again! Tom Firth

BEST IN CLASS

JUDGES SELECTION

Orchard Rum Fuzzy Peach

Alberta, Canada $45-48

Pivot Amber RUMination

Meet the Judges

Erin Loader

Erin has worked nearly every front-of-house position and even as a wine rep, before realizing her true passion is wine retail and events. Constantly learning, she has completed both ISG and WSET courses, and is currently working towards her Wine Scholar Guild Champagne MasterLevel certification. Erin has a deep appreciation that while the study of oenology is complex, enjoying a glass of wine is completely effortless!

Meet the Judges

Taylor Simpson

Taylor Simpson discovered wine shortly after his 18th birthday, working for Willow Park Wine and Spirits, attending wine events to ‘pre drink’ before going out. Eventually some of the knowledge penetrated his brain, leading to work in restaurants, including Rush and Rouge, before joining Teatro as a Sommelier in 2018.

Taylor is the Wine Director for Teatro group, overseeing the largest restaurant wine cellar in Calgary. Teatro Group

SPIRITS

GIN

SPIRITS

Perhaps the most beloved category by bartenders, we were blessed with a wide array of interesting gins this year. It’s such an exciting category; on one side of the fence, we see classic London Drys; firm, boozy, and juniper laden. On the other, we get increasingly ingenious contemporary styles experimenting with coriander, lemon grass or bergamot. There are so many ways to showcase this spirit, but none shows off the product better then an ice-cold martini, maybe with a generous peel of citrus and splash of vermouth. Taylor Simpson

JUDGES SELECTION

Hendrick’s Original Gin

Scotland

$55-60

CSPC 710631

Malfy Gin Originale

Italy

$55-60

CSPC 802164

Pivot Spirits Winter Gin

Alberta, Canada

$42-45

CSPC 841979

Park Distillery Flora and Fauna Gin

Alberta, Canada

$55-60

CSPC 888120

Silver Devil Gin

Alberta, Canada

$43-46

CSPC 892490

BEST IN CLASS

GLENDALOUGH WILD BOTANICAL GIN

Ireland

$50-55 CSPC 776909

Sheringham Seaside Gin

British Columbia, Canada

$53-56

CSPC 793629

Pivot Spirits Farmacy Gin

Alberta, Canada

$42-45 CSPC 833864

Taynton Bay Midnight Gin

British Columbia, Canada

$55-60

CSPC 892424

Eau Claire Distillery Parlour Gin

Alberta, Canada

$50-55

CSPC 789514

FLAVOURED VODKA

This category is so varied and vast you could spend an entire year sleuthing through the multi-universe colour spectrum that is Flavoured Vodka. The range is as wide as your imagination and pops with everything from apple juice to dill pickle. This year we found the more classic flavours were dominant and proved to be outstanding in their purity and profile. This year’s winner is Van Gogh Espresso Vodka, one of the all-time greats in this category. Brad Royale

JUDGES SELECTION

White Lightning Grandpa Beards Raspberry Apple Vodka

Alberta, Canada

$45-50

Taynton Bay Blueberry Vodka

$45-50 CSPC 892423

BEST IN CLASS

Squirrel Friendz Cucumber Mint Vodka

British Columbia Canada

$30-35 CSPC 894740

VAN GOGH ESPRESSO VODKA Holland

$50-55 CSPC 721256

FIESTA MARGARITA ORIGINAL 7% ALC

If you are looking for a drink to take you back on your dream vacation, Fiesta Margarita has got you covered. Made in Calgary, we produce small batches using only non-gmo, gluten-free, and real ingredients such as 100% real fruit and Premium El Tequiliano Blanco Tequila (NOM – 1108 [CRT]). You can find our premium margarita cocktails at your local liquor store.

SPIRITS

SINGLE MALT WHISKY

There is no escaping the global dominance Scotland has with Single Malt Whisky. It rules the roost, and using only malted barley, is synonymous with whiskies from a single distillery. While this category is dominated by the Scots, I am pleased to share that there are a few international examples which beg comparison. If you are a fan of great whisky, I think you’ll like the ones gracing this page. Tom Firth

JUDGES SELECTION

Meet the Judges

Bill Bonar

IN CLASS -

Bill is a seasoned veteran of the restaurant industry, and one of Canada’s first Certified Cicerones (Beer Sommelier). Over his 25-year career, he built a reputation as the beer guy at wine restaurants. In February 2020 he left all that behind to open Rain Dog Bar, and that’s where you can find him now. He’s there near every day.

Rain Dog Bar

TEQUILA AÑEJO AND REPOSADO

Tequila is a Mexican-made spirit crafted from blue weber agave plants. It comes in a variety of styles, with two of the most popular being Reposado (“rested”) and Añejo (“old”). Reposado Tequilas are rested in oak barrel for a minimum of two months, up to one year before being bottled and released for sale, while Añejo Tequilas, which are not old per se, but are rather aged in barrel longer, for one to three years to be exact!

Erin Loader

BEST IN CLASS

MILAGRO REPOSADO

Mexico

$45-49 CSPC 733112

AlbertaBeverageAward s 92

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JUDGES SELECTION

Meet the Judges

David Nuttall David has worked in liquor since the late 1980s. He achieved his Beer Judge Certification in 2012, and is the head judge for Calgary International Beerfest, and judges the Alberta Beverage Awards and Alberta Beer Awards. He has appeared on radio, television, and in the movie Aleberta: Our Beer History. A freelance writer and speaker, David has run Brew Ed beer courses since 2014. @abfbrewed

s 89

Tequilera de Arandas Gran Diamante Extra Añejo

Mexico

$315

CSPC 105013

Tequilera de Arandas Gran Diamante Reposado

Mexico

$97-105 CSPC 105011

Tequila Selecto Amatitan Mi Familia Añejo Supremo

Mexico

$147-155

CSPC 874685

Tequila Selecto Amatitan

Mi Familia Reposado

Mexico

$83-89

CSPC 866405

Tequilera de Arandas

Gran Diamante

Añejo

Mexico

$96-105

CSPC 105012

Los Arango Reposado

Tequila

Mexico

$55 CSPC 896455

AlbertaBeverageAward s 87

Tequila Lost Lore Reposado

Mexico

$90-95 CSPC 108660

BOURBON

SPIRITS

In 1964, the US Congress declared ‘Bourbon’ a distinctive product of the United States, becoming America’s national drink, a symbolic gesture of American Independence from Britain in the late 1700s. Bourbon must be produced from at least 51 percent corn, aged for at least two years in charred new oak barrels, with no flavour or colour added. Other grains such as rye and wheat can contribute flavours of spice and bread. Andrew Paulsen

JUDGES SELECTION

Casey Jones 4 Year Old Wheated Bourbon

United States

$110-120 CSPC 106916

Still Austin “The Musician” Straight Bourbon (49.2) United States $85-90 CSPC 842439

BEST IN CLASS

HARTFIELD & CO. 3 YEAR OLD ‘OLD BOURBON COUNTY’ BOURBON

United States

$100-110 CSPC 899745

Rebecca Creek Bottled in Bond Bourbon United States

$105-115 CSPC 891083

Copper Tear Reserve Single Barrel Texas Straight Bourbon United States $96-102 CSPC 891347

AMARO AND APERITIVO

Amaro, the aged, aromatized wines made in every Italian region, can range from bracingly herbaceous to something akin to cough syrup, which speaks to its roots as home-made medicine. Look for appealing aromas, balanced sweetness and complexity of flavours. Drink cool, warm, on the rocks or in a cocktail. Another drinks category that is exploding – aperitivi. Generally vermouth-based drink in a cocktail, in a spritz,or on the rocks. Mary Bailey

Bridgeland Taber Corn Berbon Whisky 101 Alberta, Canada

$61-65 CPSC 888632

JUDGES

795127

TEQUILA AND MEZCAL

The popularity of tequila and mezcal is fueling the explosion of higherquality spirits from big brands and small artisanal destilería. Look for vegetal and floral notes,and smoky and saline aromas in mezcal. If the label says tequila(only) it’s mixto (agave plus corn spirit). If it’s made with 100 per cent tequiliana weber azul (blue agave) it saysso on the label. There are great buys in both categories. Mary Bailey

BEST IN CLASS

$64-68 CSPC 843705

2024 CREAM LIQUEURS

Whether you like your cream liqueur in your coffee, or on ice, rest assured there are oodles of choices available now. Many of the highest rated this year were made by Alberta distillers. The best examples combine high-quality, well-made spirit (whisky or rum) with cream and subtle natural flavours such as maple syrup, coffee, cocoa or caramel. Rich and delicious, a beautiful indulgence. Mary Bailey

BEST IN CLASS

JUDGES SELECTION

$45-50

$62-67

$42-45 CSPC 890382

St Patricks Country Cream Liqueur Canada

$20-25 CSPC 846288

Highwood Sweet Sippin Maple Whisky Cream Alberta, Canada

$32-36 CSPC 818620

732441

Shotz Sex On

SPIRITS

FRUIT LIQUEURS

Each fruit is distinctive. Once you take that first sip, you will be hooked! The entries this year included a range of lemons, raspberries, peaches, blueberries, sour cherries, apple pie and haskap berries. One of my easy, go-to drinks is to use 1 part fruit liqueur to 4 parts sparkling wine or soda water. Serve in either a flute or white wine glass. If possible, garnish with a berry or small piece of the same fruit. You can also substitute it for brandy in Sangria to intensify the fruit flavours. Laurie MacKay

BEST IN CLASS

$48-50

JUDGES SELECTION

Sheringham

Lemon Gin Liqueur

British

$44-48 CSPC 875839

Apollonia

Blueberry Liqueur

Alberta, Canada

$25

COFFEE/FLORAL/SPICE LIQUEURS

I’m a sucker for liqueurs, but my cocktail skills don’t match my enthusiasm, although I do love to talk about them with creative food people and seasoned cocktailers. They’re not just for the backbar, a coffee liqueur can jazz up your tiramisu or chocolate dessert. That spicy pasilla chili liqueur? What a way to enhance a salsa. Something more herbal after a rich meal to settle the stomach? Sure! Tara Smith

BEST IN CLASS

JUDGES SELECTION

VODKA

Vodka

BEST IN CLASS TIE

JUDGES SELECTION

Finca

FLAVOURED GIN

It’s not as easy as you think to make flavoured gin; just a little too much of one botanical can upset the balance or smother the juniper. But here are six very successful versions, with citrus and rose dominating, and Hendrick’s Orbium taking top spot - the first gin to have both quinine (think tonic water) and wormwood (think vermouth) included –they’ve done all the work for us!

Linda Garson

JUDGES SELECTION

$48-52

CSPC 789109

$55-60

CSPC 102439

MOONSHINE

BEST IN CLASS

HENDRICK’S ORBIUM GIN

Scotland

$60-65 CSPC 817427

Scotland

$60-65

CSPC 898182

Glendalough Botanical Rose Gin

Ireland

$48-51

CSPC 889081

James Gin Asian

Parsnip Gin

United Kingdom

$50-55

CPSC 877752

Once synonymous with illicitly distilled or smuggled liquor, moonshine has evolved into a category defined primarily by its unaged nature. Originating in the Wild West, moonshine retains a nod to its rebellious past, with no strict rules governing its base materials, production methods, proof, or flavourings - anything goes! As a distinctive alternative to other white spirits, moonshine offers a refreshing way to explore new flavours and experiences. Jenny Book

IN CLASS

JUDGES SELECTION

Louisiana Moonshine Company Uncle Tom’s, Clear Corn Moonshine

United States

$48-52

CSPC 100884

RYE DOMINATED WHISKY

Rye is a cereal grain that grows well on the Canadian Prairies as it is winter hardy. The whiskies in this category have a mash bill dominated by rye, with the remainder of the blend a combination of wheat, barley, corn,and other cereal grains. Rye whisky is spicier than wheat or corn whiskies; I often detect flavours of cinnamon, clove, ginger and pepper. Serve neat or in a cocktail. Laurie MacKay

JUDGES SELECTION

Alberta, Canada

$78-85 CSPC 886180

Rye Whisky

United States

$125-135 CSPC 877923

Canadian Rye Whisky

Alberta, Canada

$40-44 CSPC 858674

Rye Whisky

Alberta, Canada

$56-60

CSPC 890378

BRANDY AND COGNAC

Brandy is made from distilled wine and often served as an after dinner digestif. Exceptional examples are produced all over the world with the most famous example coming from Cognac, in southwestern France. All Cognac is brandy, but not all brandy is Cognac; they’re both Eau de Vie, meaning Water of Life, which covers the broader style of spirit made from fruit: wine grapes, pears, raspberries, the list goes on! Erin Loader

BEST IN CLASS

FAIRMONT CHATEAU

Alberta, Canada

$45 (200 ML) CSPC 892128

Rye Whisky

Alberta, Canada

$75-80

CSPC 103744

BEST IN CLASS

886694

SPIRITS

BLENDED AND INTERNATIONAL WHISKIES

The International Whiskey flight is a treat for the senses, and the judging panels really look forward to judging them. The quality of the whiskey submitted to the ABA’s is always high, with a lot of diversity in flavour and style for interested palates. From soft, smooth and seductive to powerful, punchy and peaty, bursting with intensity, there is a style in the Alberta market to suit everyone’s taste. Bruce Soley

BEST IN CLASS

JUDGES SELECTION

Meet the Judges

Matt Stortz Cork’s General Manager, Matt Stortz, began his wine journey over 20 years ago. His diverse experiences as a restaurant manager, wine importer, and wine director, have given him a broad range of knowledge, and he takes pleasure in demystifying wine and cultivating enjoyment for wine enthusiasts of all levels. His philosophy is simple: “There is never the best wine; there is the right wine for today.”

APPLE CIDER

As it grows in popularity, the selection of apple ciders available in the market continues to blossom. Canadian ciders dominated this category, though the traditional home of cider is northwestern France. We were looking for purity in this category, where sugar and carbonation levels can vary widely. A good cider should be refreshing, with good acidity to elevate the apple flavours. Darren Oleksyn

$8 (500mL) CSPC 111098

Alberta, Canada

Alberta, Canada

$22-23 (4-pack cans)

$22-23 (4-pack cans)

CIDERS OTHER FRUITS AND FLAVOURS BEST IN CLASS TIE

BEST IN CLASS JUDGES SELECTION

Village Tropical Cider

Alberta, Canada

$18-20 (4-pack

Pay Day ‘Kick-Back’ Grapefruit Cider

Nova Scotia Canada

$8 (500mL)

CSPC 836847

CSPC 858406 UNCOMMON CIDER HASKAP CIDER,

Alberta, Canada

$22-23 (4-pack cans)

CSPC 836841

FRUIT WINE AND FRUIT-FORWARD BOTTLES

The fruit wine category is evermore exciting! I’d be the first to say that fruit wines of the past lacked a vinosity that put them in the realm of boozy fruit juices. But the best of today’s fruit wines deliver structural integrity and a purity of fruit that makes them truly beguiling. While these can be sipped on their own or with a meal, they also offer exciting opportunities in cocktails too. Jenny Book

BEST IN CLASS

$20-22

RTS COCKTAILS (OVER 15%)

$26-29 CSPC 4069

$14-16 CSPC 887656

A very interesting category as these are those drinks that are ready to go – just like a canned or bottled RTD – but these are those things that have everything you need to enjoy a classic or fresh cocktail, but you’ll likely want to garnish it or pour it into the glass to enjoy. While it isn’t “hard” to make an espresso martini, sometimes, you just want to minimize the fuss. Enjoy! Tom Firth

MEAD

Artisanal production of mead is closely tied to environmental sustainability and the vitality of bee populations, both of which are crucial for robust ecosystems and productive agriculture. Different honey, as well as innovations in mead production, result in a wide diversity of styles. The strong Alberta offerings in this category highlight a local craft that is worth celebrating. Some of these producers are best found at the winery/online or at Farmers’ Markets.

BEST IN CLASS -TIE

Alberta, Canada

$10 Winery

JUDGES SELECTION

Alberta, Canada

$27-29 CSPC 785223

Stolen Harvest Riverbank Traditional

Alberta, Canada

$40 Winery

Apollonia Barrel #9 Fortified Mead Alberta, Canada

$25 Winery

$26-28 CSPC 894110

Stolen Harvest White Muscadine Pyment Alberta, Canada

$40 Winery

Alberta, Canada

$27-30 CSPC 786517

Vine & Dine at Aama Restaurant, October 30 We’re at one of Cochrane’s best restaurants for an outstanding Nepalese pairing menu!

Special Viberti Winemaker Dinner at Bar Chouette, October 9 Claudio Viberti of Viberti Giovanni winery in Barolo, is with us for a winemaker dinner!

Vine & Dine at Bar Chouette, October 17

We’re very excited to be at Chef Duncan Ly’s new French-influenced restaurant!

Special Austrian Winemaker Dinner at Bar Chouette, October 29 Barbera Koller of Weingut Schloss Gobelsburg, is with us for an Austrian winemaker dinner!

Indigenous Cuisine Experience, October 11 and October 26 Elevated and premium 6-course Chef’s Table dinners of modern Indigenous cuisine in Little Chief’s new private dining room!

Alberta, Canada

$25 Winery

$27-30 CSPC 790919

everything else

Saddleroom Grill, November 28

A premium 4-course pairing meal PLUS a behind the scenes tour of the Saddledome (with free parking!)

Vine & Dine at One18 Empire, December 7 and 13 We’re in the private dining room for 6 pairing courses of Chef Sean Cutler’s upscale dishes!

Chefs Table Shoe & Canoe Kitchen Party, October 18 and November 22

We’re in the upstairs kitchen with the chefs at Delta Downtown Hotel!

Vine & Dine at SOT, November 14, 20, and 26 6 pairing courses of modern chefdriven Korean dishes.

Christmas in Italy at Bonterra Trattoria, December 9 We’re back again for our annual Christmas in Italy at Bonterra!

New events are added regularly so check vineanddine.ca! Email linda@culinairemagazine.ca to reserve, and be included in our bi-monthly updates. We try to cater for all allergies.

Apollonia Blessings Coffee Flavoured Mead

Mead

Spirit Hills Flower Winery Yeehaa!

READY TO DRINK

It’s sometimes easy to not give this class of drink it’s fair share of respect. All too often those in the beverage industry are thinking about great wines, beers, and spirits, and not thinking about those drinks that whet the whistle, beat the heat, or even that great tasting drink to enjoy while chilling with friends. We’ve tried to arrange these RTDs into broader categories. Your next favourite might be hiding in plain sight. Tom Firth

READY TO DRINK TEQUILA COCKTAILS

BEST IN CLASS

$15-17 (4-pack cans)

CSPC 896759

GIN-FORWARD READY TO DRINK

CLASS

Canada

$15-17 (6-pack cans)

CSPC 102114

$14-16 (4-pack cans)

CSPC 866841

JUDGES SELECTION

$5 CSPC 802105

Founder’s Original Strawberry Hibiscus Tequila Sour Canada

$30-33 (Part of Tequila Cocktail Box) CSPC 89083

$15-17 (4-pack cans)

CSPC 880905

Alberta, Canada

$17-19 (4-pack cans)

CSPC 899064

Alberta, Canada

$14-16 (4-pack cans)

CSPC 869688

RTD LEMONADES AND TROPICAL DRINKS

JUDGES SELECTION

$14-16 (4-pack cans) CSPC 105604

$15-17

(4-pack cans)

CSPC 880045

MULES

BEST IN CLASS BEST IN CLASS

GRIZZLY PAW BLACKBERRY BRAMBLE

Alberta, Canada

$16-18 (6-pack cans) CSPC 109191

880220

Alberta,Canada

$15-17 (6-pack cans) CSPC 102107

Alberta, Canada

$16 (4-pack cans)

CSPC 875498

NON ALCOHOLIC

There are currently 729 non-alcoholic beverages available to liquor stores. Of these 729, a vast amount is non-alcoholic beer. Non-alcoholic beer is nothing new of course, with the first being Clausthaler launched in 1979. However, since the rise of the craft beer movement, we now have everyone making non-alcoholic beer and our selection is the best it’s ever been. As a bonus you can buy it anywhere… and drink it anywhere too! Brad Royale

NON-ALCOHOLIC BEER

JUDGES SELECTION

BEST IN CLASS TIE

CRFT HAZY

IPA

Alberta, Canada

One for the Road What’s

The Point Wheat

Alberta, Canada

$13-15 (4-pack cans)

CSPC 864562 Bow River Brewing No Limits River Runner NonAlcoholic Beer

Alberta, Canada $18 (6-pack cans)

CSPC 894452

One for the Road Got Hops? IPA

Alberta Canada $13-15 (4-pack cans) CSPC853905

$13-14 (4-pack cans) CSPC 897632

856577

Big Rock Pacer Non-Alcoholic Golden Ale Alberta, Canada $14-16 (6-pack cans) CSPC 898907

One for the Road Proceed With Caution Amber Alberta, Canada $13-15 (4-pack cans) CSPC 853904

NON-ALCOHOLIC WINE

The global non-alcoholic (NA) wine market is supposed to grow from 2.57 billion USD to a whopping 6.96 billion USD by 2034. A decade ago, the only non-alcohol wine was Luxton on the bottom shelf. Now NA wine is everywhere, even by the glass at top restaurants. This rise has been wonderment for innovation in the alcohol removal process, and we are seeing the best non-alcoholic wines today that have ever existed in history. Brad Royale

JUDGES SELECTION

$15-17 CSPC 891301

ONE FOR THE ROAD STILL STRUGGLING ESPRESSO STOUT

Alberta, Canada

$13-15 (4-pack cans)

CSPC 853901

CLASS

Codorniu Zero Brut Rosé Penedès, Spain

$15-17 CSPC 891949 Giesen De-Alcoholized Sauvignon Blanc New

NON ALCOHOLIC COCKTAILS AND RTDS

BEST IN CLASS TIE

FEVER-TREE CLASSIC MOJITO

United Kingdom

$TBD (750 mL)

British Columbia, Canada

$10-11 (4-pack)

CSPC 110100

FEVER-TREE CLASSIC BLOODY CAESAR

United Kingdom

$TBD (750 mL)

This category hardly seems to be slowing down, and the variety available is impressive. It’s not easy to produce a product that’s an interesting flavour and still makes you feel satiated like you’ve cracked a cold drink after work, working outside, or on the golf course. It was a nice surprise to see that several producers aren’t relying on excess sugar for flavour anymore and actually concentrating on using natural flavours. Tara Smith

$5-6 CSPC 861270

$6-7

Non-alcoholic (NA) spirits are created by either not allowing alcohol to form during the distillation process or removing it after the distillation. Why go to all this trouble? We are creating a flavourful beverage that is for the most part alcohol-free – around 0.5% abv, and calorie free. The benefits for our health by choosing NA spirits are enormous, and of recent years, the liquor industry has seen substantial growth in this category. Andrew Paulsen

JUDGES

Sir James 101 Mojito

Wild Folk Bee’s Knees

READY TO DRINK HARD ICED TEAS

The winner of this category is everything a hard iced tea should be. Refreshing, balanced, and not too sweet with fresh tea and lemon flavours being the focus. A nice alternative to beer, they are an excellent choice for the golf bag, boat cooler, or picnic basket. Bruce Soley

JUDGES

Alberta, Canada

$12-14

(4-pack cans)

CSPC 111185

Alberta, Canada

$13-15

(6-pack cans)

CSPC 893759

BEST IN CLASS

GRADIENT SUNDAY SESSION HARD ICED TEA

Canada

$14-16 (4-pack cans)

CSPC 104270

Alberta, Canada

$17-19

(6-pack cans)

CSPC 838585

SAKE

Made from fermented rice, sake is categorized by the amount of raw rice kernel that is milled away. The more outer surface removed, the higher the quality, though other factors also come into play. My advice is buy some to try or visit a good Japanese restaurant with a deep sake list. You’ll find a satisfying drink with subtle floral, citrus, and orchard fruit flavours that pairs well with food, especially umami-rich foods. Darren Oleksyn

JUDGES

BEST IN CLASS

$43-48 CSPC 896946

SODAS, LEMONADES, AND MIXERS

This is a broad category… and an unusual one for the owner of a fine wine store to be judging with no wine and no alcohol, right? As judges, we are tasked to assess balance and flavours, and this beverage category is growing fast, so it is great to see what products are available - or coming. Nathalie Gosselin

CLASS TIE

the Judges

Stephen Bezan

Stephen Bezan is the Purchasing Manager at Edmonton’s Sherbrooke

Over the past 10 years he has curated and expanded their craft beer selection, helping them receive Alberta Beer Awards Retailer of the Year, and the title of one of the Best Bottle Shops in the World according to Ratebeer. com. Stephen is also an official Sake Sommelier and Educator through the UK-based Sake Sommelier Association.

Garage Kombucha Haskap Kombucha, Alberta, Canada

(1L)

Tres Agaves Non-Alc

Margarita Mix

READY TO DRINK COCKTAILS (UNDER 15%)

The convenience factor of the canned cocktail can’t be ignored. Alberta doesn’t always have a long summer, so we get outside when we can and filling the cooler with just a few cans instead of a couple bottles and clean ice is something we can all get behind. I really appreciated the wide array of options and spirit base in this category and how most entries didn’t hide behind artificial flavours and colours. Tara Smith

BEST IN CLASS

BURWOOD RASPBERRY MOJITO

Alberta, Canada

$17-19 (4-pack cans)

CSPC 894658

AlbertaBeverageAward s 92

Culinaire Magazine

Burwood

Cucumber

Mint Mojito

Alberta, Canada

$17-19 (4-pack cans)

CSPC 106752

Gradient Inversion

Nitro Classic

Whisky Sour

Canada

$6-7 (250 mL)

CSPC 897523

Park Distillery

Mountain Joe

Alberta, Canada

Twisted Shotz B52

New Zealand

$12-13

CSPC 732111

Founder’s Original

Bourbon Sour

Tall Can

Canada

$4-5 (473 mL)

CSPC 868427

Zing Zang

Blazing Caesar United States

$27-30 (1.75 L)

CSPC 106760

Meet the Judges

Nathalie Gosselin

A graduate of the University of Quebec, Montreal native Nathalie moved west in 2004 and embarked on a 10-year adventure as Conference Manager at the Banff Centre. Recruited to partner in business, she pursued her passion and became Vine Styles’ CED (Chief Experience Designer). With hard work, dedication, and amazing multi-tasking skills, Nathalie has been the sole owner of Vine Styles since 2019. Vine Styles

Meet the Judges

Rachel Drinkle

Gradient Inversion

Nitro Spiced

Whisky Sour

Canada

$6-7 (250 mL)

CSPC 897694

Romero

Cuba Libre

Alberta, Canada

$15-17 (4-pack cans)

CSPC 878268

$15-17 (4-pack cans)

CSPC 866005

Hendo Shaft

Alberta, Canada

$16-18 (4-pack cans)

CSPC 899539

Stickler Shrub

Cocktails Grapefruit

Alberta, Canada

$17-19 (4-pack cans)

CSPC 892956

Rachel Drinkle is a passionate entrepreneur with a deep-rooted love for the craft beverage industry. She opened Caesar Shop, the first all-Canadian liquor boutique in the country, and collaborated with vendors to create new products celebrating the diversity of Canadian terroir. She is the founder of YYCaesarfest, through which she has brought together enthusiasts and industry leaders to innovate within the craft beverage scene. YYCaesarfest

Bloody Caesar

1 ½ OZ TITO’S HANDMADE VODKA

4 OZ CLAMATO JUICE

Add Tito’s Handmade Vodka, clamato juice, and ice to a glass.

Stir and add your favorite garnishes.