Sips fall2015

CO-OP W I N E S P I R I T S B E E R

sips TAKING ANOTHER LOOK AT

Beaujolais Bocktoberfest FLAGSHIP

Spanish Wines Tasting Events

FALL 2015 E V E N T C A L E N D A R

EVENTS INSIGHTS ADVICE

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Pork Chops with Apple Cider Pan Sauce 3 Festive Cocktails 11

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B A C K T O S C H O O L

OKANAGAN CIDERS

BEAUJOLAIS

GERMAN BOCK BEERS

S PA N I S H W I N E S

THE BLEND TREND

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FESTIVE FEASTS W H AT ’ S Y O U R S T Y L E ?

N A PA VA L L E Y ’ S M O U N TA I N V I N E YA R D S

SHADES OF RED

FA L L E V E N T L I S T I N G S

BIG BOTTLES MAKE BIG NET IMPRESSIONS

Private Locker

U N L O C K A N E W S U R P R I S E M O N T H LY

Co-op Wine Spirits Beer Private Locker Program Does it seem like you always have the same trusted wines in your glass? Is it time to switch things up?

Our Private Locker Program is the perfect way to explore the world of wine with the safety net of our Sommelier Concierge Service. Our certified Sommeliers will lead you on a totally custom and personalized wine adventure!

On the first Friday of each month you will find your private locker filled with wines hand-selected just for you. We source out wines from all over the world to use exclusively in this program, in every style and only from quality producers. If you are looking for a fully engaged and interactive wine experience – this is the program for you.

A UNIQUE GIFT IDEA!

The Private Locker Program is an unforgettable gift for the wine lover in your life.

Inquire about our three-month Private Locker Gift Experience.

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what’s in my glass?

SEBASTIEN LAFORTUNE SOMMELIER COORDINATOR

Ideally it’s Syrah! Syrah is a dark skinned grape variety that is synonymous with Shiraz. Generally speaking, Syrah is the medium-bodied style, with big tannins, smoke, cracked pepper, blackberry and earthy notes. Shiraz is more full-bodied, with jammier fruit, mint and softer tannins. This of course is a generalization, but pretty accurate.

These are two of my medium-priced favorites (both just under $40): Paul Jaboulet Aine Crozes Hermitage Les Jalets from the Northern Rhone Valley of France and Kaesler The Bogan from the Barossa Valley of Australia. Both offer great varietal characteristics and medium-term cellaring.

VISIT SEBASTIEN AT OAKRIDGE CO-OP WINE SPIRITS BEER

Welcome to Sips Red. It is bold, dynamic and confident. It is the colour of passion. Red is impossible to ignore. Adventurous, powerful and just a little naughty, it cannot help attracting attention and arresting us with its stopping power. And it is the source of inspiration for the first-ever edition of Sips magazine.

From the red wines of Spain, Beaujolais and NAPA Valley, to the apple ciders of the Okanagan to colourful ideas around the festive season.

Sips is the evolution of the Co-op Wine Spirits Beer Event Calendar. It’s bursting with details on our in-store events and tastings, along with illuminating articles and tempting recipes. Like a fine red wine, it is meant to savour.

M I K E R O B E R T S – SOMMELIER MANAGER, CO-OP WINE SPIRITS BEER

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back to school Who knew learning could be this enjoyable! Visit our Events Calendar (pages 16-20) to find out about our upcoming tasting events for the fall. Including our popular Signature Events and Get To Know Events. These evening and afternoon sessions are designed to teach you more about wine, spirits and beer... in a friendly and inviting atmosphere.

SIGN UP FOR OUR WSET COURSES THROUGH THE WINE & SPIRIT EDUCATION TRUST WSET is the world leader in industry training. Yet their courses have also proven extremely popular with enthusiasts seeking a deeper view and understanding into the world of wine and spirits.

Co-op Wine Spirits Beer is proud to be an approved program provider.

We have expanded the program to offer Level 1 & 2 Spirit courses. All courses include textbooks, tastings and examinations. Successful candidates will receive a pin and certification.

Register online or at your nearest Co-op Wine Spirits Beer location. coopwinespiritsbeer.com/events

W I N E A N D S P I R I T E D U C AT I O N T R U S T – Level 1 Awards in Wine Whether you’re a novice or experienced professional, the WSET Award in Wine is a fantastic course to increase your knowledge.

This one-day course provides the foundations of wine knowledge as well as insight into food and wine pairing. Successful candidates will receive the WSET Level 1 Certificate.

Oakridge: September 26th, 9:30-5:30 • $349 Crowfoot: November 28th, 9:30-5:30 • $349

W I N E A N D S P I R I T E D U C AT I O N T R U S T – Leve l 2 Awa rd s in Win e An all-encompassing course designed for the wine enthusiast who wants to increase their knowledge, and an industry standard for professionals. This three-day course covers all the major grape varieties, where they’re grown, and how to taste wine using the Systematic Approach to Tasting. Successful participants will receive the WSET Level 2 Certificate.

Crowfoot: November 7th, 8th & 14th, 9:30-5:30 • $799 W I N E A N D S P I R I T E D U C AT I O N T R U S T – Leve l 3 Awa rd in Win e s & Spir it s An advanced course designed to provide detailed analysis of the principal wines and spirits of the world. In this six-day course students will gain in-depth knowledge of wine production, global wine regions, spirit and liqueur production as well as fortified and sparkling wine. Students will also benefit from the in-depth tastings where they will learn to identify product style and quality using the Systematic Approach to Tasting. Successful participants will receive the WSET Advanced Certificate.

Shawnessy: October 24th, 25th, November 28th, 29th, December 19th & 20th, 9:30-5:30 • $1,449 N E W: W I N E A N D S P I R I T E D U C AT I O N T R U S T – Leve l 1 Awa rd in S pirits The WSET Level 1 Award in Spirits is designed to provide the basic product knowledge and skills in the service of spirits to help prepare a person for a job in hospitality or in other sectors of the spirits industry and may appeal to the interested consumer. This one-day course provides an introduction to the spirits and liqueurs of the world and their production methods. Successful participants will receive the WSET Level 1 Certificate.

Beddington: October 17th 9:30-5:30 • $275

N E W: W I N E A N D S P I R I T E D U C AT I O N T R U S T – Leve l 2 Awa rd in S p i r i t s The WSET Level 2 Award in Spirits underpins the skills needed in all areas of the spirit trade – customer service, hospitality, retail and wholesale. The course is also appropriate for students who are not employed in the drinks industry and wish to broaden their knowledge of spirits in a structured way. The aim of the course is to give comprehensive training and cover the history, production and styles of principal spirits and liqueurs. Successful participants will receive the WSET Level 2 Certificate.

Oakridge: November 21th, 22th & 28th, 9:30-5:30 • $749

CO - O P W I N E S P I R I T S B E E R • TA S T I N G C E N T R E S

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CROWFOOT

OAKRIDGE

S H AW N E S S Y

8220 Centre Street NE Calgary

39 Crowfoot Way NW Calgary

2570 Southland Drive SW Calgary

250 Shawville Blvd. SE Calgary

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Our friendly neighbours in the Okanagan Valley were recognized for their fruit orchards long before they gained a reputation for fine wine.

the cider insider

Grapes make up a small percentage of the crops. Here, apples are king: representing 70% of the Valley’s fruit acreage. So it’s no wonder the area is home to a thriving cider industry that is proving extremely popular among consumers seeking a refreshing alternative to beer and wines.

OKANAGAN CIDERS BURST WITH CRISPNESS

Each variety of apples offers its own unique set of characteristics. Ciders are usually made from a blend of apple types. The fruit is simply pressed to extract the pure apple juice, which is then fermented just like wine or beer. Most ciders do not have additional sugars added (in Quebec, laws dictate that apples are the sole ingredient.

Additives are a non-non!)

A good apple cider is incredibly versatile and useful to have on hand. Not only is it a refreshing cocktail, cider is easily paired with great fall dishes and can inject life into sauces, marinades and braising liquids.

Below are two of our favourite uses for apple cider.

WAR M SP I C ED BOURBON APPL E C I DER

16 ounces apple cider 2 cinnamon sticks

P O R K C H O P S W I T H A P P L E C I D E R PA N S AU C E

2 cloves

4 bone-in pork rib chops (about 2 1/4 pounds total)

2 black peppercorns

4 tablespoons kosher salt

1 star anise

1 tablespoon sugar

8 ounces bourbon

Freshly ground black pepper

Ground cinnamon

2 tablespoons vegetable oil

4 apple slices

4 tablespoons unsalted butter, divided

Put the apple cider, cinnamon sticks, cloves, black peppercorns and star anise into a small saucepan and bring to a simmer. Immediately strain the mixture into 4 large mugs, divided evenly. Add 2 ounce of bourbon to each glass. Sprinkle a small amount of cinnamon on top and garnish with an apple slice.

2 tablespoons minced shallot (1 medium shallot) 2 teaspoons minced thyme leaves, divided 3/4 cup apple cider 1/2 teaspoon apple cider vinegar 2 teaspoons minced parsley

In a container, cover the pork chops with apple cider and a few grinds of sea salt. Allow to marinade over a 24-hour period.

The next day, roast the marinated chops slowly at a medium temperature in the oven (approximately 15 – 20 minutes at 320°F).

Finish the pork chops by searing in a hot skillet on both sides until caramelized (3 – 4 minutes). Remove from the pan.

Drain the fat from skillet. Add 1 tablespoon butter to the pan and melt over mediumhigh heat. Add shallot and thyme and cook, stirring, until softened (about 2 minutes). Stir apple cider and bring to a simmer.

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Lower heat to medium and simmer until liquid is slightly reduced (about 4 minutes).

Whisk in cider vinegar and remaining 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.

A few cubed fresh peeled apples make for a juicy a garnish that adds a little crunch to your meal.

Pair with a pint of your favourite apple cider or a white wine with apple notes – such as a big buttery Chardonnay or even a bone dry Riesling.

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sips Join us for our Get To Know Event: Beaujolais and Its Villages - Nov 20 and 21 (See page 16).

regardez des rouges

TA K I N G A N O T H E R L O O K AT B E A U J O L A I S

It’s curious how certain tastes come in and out of style. In the late 80s and early 90s neon fashions, electronic synth-pop and bottles of fruity Beaujolais were all the rage – only to fall off the radar.

But who would have guessed that nearly 30 years later all three would make a comeback!?! Let’s take another look at Beaujolais – a casual, easydrinking wine that’s at the height of hipness yet again.

Back on the map.

• The district of Beaujolais lies between Burgundy and the Rhone Valley.

• It spans a mere 45 kilometers in length.

• 99% of her wines are created with the Gamay grape.

BEAUJOL AIS NOUVEAU

Nouveau is produced to celebrate the new harvest while the premium wines are still under production. It is released annually on the third Thursday of November. This wine is meant for immediate drinking, and has become so popular that it now represents 50% of the region’s production. After hand harvesting in September the wine undergoes an anaerobic (non oxidative) fermentation. With little to no exposure to oxygen the wines retain an abundant aromatic quality and are characterized by a distinct candied strawberry and banana personality.

Great for... Casual lunches, picnics and gatherings. Grab a cutting board. A bagette, a few of your favourite artisan cheeses, cured meat, pate and terrine are an absolute must.

These grapes fall into four quality designations:

BEAUJOL AIS & BEAUJOL AIS VILL AGES

Beaujolais Nouveau, Beaujolais, Beaujolais Villages, Cru Beaujolais.

Fruit is sourced from the greater Beaujolais area and the Villages within the district. Typically these wines will be created in a partial anaerobic environment allowing some oxygen interaction. While still expressing a classic bright red strawberry candy note, these wines feel more “dressed up” and are usually served chilled.

Great for... Quiet winter dinners.

Pairs perfectly with glazed ham to create a sweet and savoury combo.

Beaujolais partners nicely with a hearty ragu on a chilly evening.

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CRU BEAUJOL AIS

The “Growths” or Crus of Beaujolais represent the best wines that Beaujolais has to offer. Fruit sourced from one of the 10 Cru vineyard areas creates a darker much longer living wine. The best stand up to some of the great Pinot Noirs of Burgundy. Higher in tannin and well layered, these are much more complex wines worthy of a little rest time in the bottle and keen attention once it is poured in your glass. Compared to Burgundy, the Crus of Beaujolais are relatively inexpensive and offer incredible value. When you uncork a bottle of Cru Beaujolais, stop and smell the roses and appreciate what the wine has to offer.

Great for... A candlelight dinner featuring rack of lamb or duck.

Simply superb alongside fine pate, terrines, foie grois, artisan cured meats, sausage and a selection of your favourite cheese.

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Join us for our Get To Know Event: Beaujolais and Its Villages – Nov 20 and 21. (See page 16)

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what’s in my glass?

TRACY-LYNNE MACLELLAN SOMMELIER COORDINATOR

Rosé. Always Rosé. It’s the most versatile all-occasion wine and I drink it yearlong. There’s a big misconception about rosés and I’ve made it my mission to shatter those myths and get everyone to board the rosé train. People often associate anything pink with the taste of bubble gum and that’s just not the case with the dry-style rosé I like. If I was forced to pick a favourite I’d choose Rosé of Pinot Noir. It has a delicate, elegant structure that’s easy drinking and food friendly. It’s not just a “summer sipper” – it’s a winter warmer too. Be open-minded... and drink pink!

VISIT TRACY-LYNNE AT SHAWNESSY CO-OP WINE SPIRITS BEER

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Bocktoberfest

T RY A B O C K B I E R I N YO U R S T E I N

O K TO B E R F E S T P H R A S E S TO K N O W:

Noch ein Bier, bitte. [nokh eyn beer bee-teh]: Another beer, please.

Die n채chste Runde zahlen Sie! [dee nekh-steh roon-deh tsah-lehn see]: Next round is on him/her!

Halt deine Lederhosen fest! [hahlt dey-neh leh-dehr-hoh sehn fest] Hold onto your Lederhosen!

Masskrug: 1 L beer stein

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O K TO B E R FAC T S:

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Join us for a special Oktoberfest Get To Know Event: German Food & German Beer.

Sept 26 and Oct 3 (See page 16).

• Only the 5 large breweries inside Munich supply Oktoberfest: Munchen, Hacker-Pschorr, Hofbrau, Lowenbrau, Paulaner and Spaten-Franziskaner-Brau.

• Each brewery operates a tent where the celebration is held. Tents hold up to 10,000 patrons.

• The mayor taps the first keg at noon on the first day of Oktoberfest and pronounces “O’zapft is!” (It is tapped!)

All German beer is amazing, but we think one is truly wünderbar.

Bock Bier originated in Eisenbeck, a small city in what is now Lower Saxony, Germany.

A bock is full bodied and slightly sweet with loads of malt character and little if any hops. Bock beers age well – some last for decades. The hallmark of these beers is an alcohol content that ranges from 6.5% to over 10%.

The oldest record of beer from Einbeck is a receipt for two casks of Einbecker sold in 1378. The Brewing equipment was owned by the city of Einbeck and the brew master was a civil servant. Citizens malted their own grains and the brew master visited the home with his brew kettle and oversaw the process. This ensured that all beer brewed in Einbeck followed the same recipe and met the same quality standards.

Bock beers grew in popularity throughout Europe and Einbecker became known as Ainpockisch Pier, which then morphed into Oanpock and then became simply known as Bock Bier. Munich was importing so much Oanpock that in 1617 a brewer from Einbeck was hired to brew a Bavarian version.

Many regional variations of these bottom fermented lagers exist.

Some top fermented ales also fall into the category, such as weizenbock.

Classic takes on this brew from the middle ages show golden or amber hues but some can be a reddish or even black colour.

Bock beers became very popular in Lent periods as “liquid bread” to provide sustenance during the fasting.

Contrary to popular belief, the bock

beers labelled for Christmas and Easter were not produced to celebrate the holidays but rather for preceding them. The spring lent led to the creation of an even stronger brew: the Doppelbock. Some breweries began to produce a Maibock in May. Einbecker Brauhaus is the only surviving brewery from the town. You can tell you are getting the “original” beer when “Ur” appears before the name. Ur-Bock indicates that this beer is the original from Einbeck.

Germany is of course famous for Oktoberfest. The first Oktoberfest in 1810 celebrated the King’s son’s marriage with rich and deep dunkels and luscious bocks being served.

The style of Oktoberfest beer has evolved over time. In 1872 after running out of beer in the Spaten tent – a Vienna style lager reminiscent of Bocks was brought in out of desperation and likely packed a mean 8% punch. The first half of the 20th century saw the alcohol content drop and Oktoberfest brews were “Marzenbiers” brewed in March before the summer ban on brewing.

Since 1990, Oktoberfest has been serving lagers that are a little more fresh with a rich texture and deep complexity in a refreshing and crisp style to please the modern palate.

They are golden, lightly sweet and malty – with a medium body and low hop bitterness.

So while you might not be able to order a genuine bock at an official Oktoberfest event, you will find it at Co-op Wine Spirits and Beer. Don’t miss our Oktoberfest tasting events.

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voyage of discovery

T H E T H R E E F L A G S H I P S S PA N I S H W I N E S

E X PA N S I V E...

N OT E X P E N S I V E !

Did you know Spain has more acres dedicated to vineyards than any other country in the world (although it does not produce the most volume). This is due to its arid climate in the centre of the country, where grape vines are planted yards apart so each plant is able to draw enough water from the dry earth.

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Join us as we introduce you to some of our favourite Spanish wines and the regions they were born in. Our sommeliers will share some of their own personal experiences in Spain and all it has to offer! Wine Battles: Ribera del Duro vs. Rioja Sept 24 and Oct 1 (see page 18).

Modern Spain: An Epicurean’s Delight Oct 24 and Nov 7 (see page 16). Visiting Spain – Priorato Get to Know Oct 2 and Nov 6 (see page 17).

When Columbus first voyaged to America – sailing under the Spanish flag – they journeyed in three famous ships, which we all know by name: The Santa Maria, the Nina and the Pinta.

For us North Americans who are interested in discovering Spanish Wine for the first time, there are three regions worth committing to memory: La Rioja, Ribera del Duero and Priorat.

These regions are emissaries of a proud wine nation. While perhaps not as renowned as France or Italy, the Spanish have been producing some of the world’s finest wines for many hundreds of years. Over the past few decades, they have stepped up their game, following other old world vineyards in modernizing techniques and updating facilities. The country now makes some of the best-valued wines we stock.

R I B E R A D E L D U E R O is the arch rival of Rioja, with Tempranillo grapes being the variety of choice here too. The high altitudes and extreme temperature variations from day to night offer an entirely different drinking experience than those of Rioja. Wine from these parts has a long and deeply rooted history, but was never widely exported nor thought to be anything to write home about.

After leading American wine critic, Robert Parker started to rave about the region’s wines – the world took notice.

Ribera del Duero wines are powerful, grippy and immensely dark in colour.

Quality Duero wines are a hi-def experience that must be enjoyed by any red wine enthusiast. In 1982 there were only 24 Bodegas (wineries).

Today there are close to 300! It’s a testament to the region’s new high profile success.

P R I O R AT is the fledgling in the L A R I O J A is the most well known Spanish winemaking family, although wine region of Spain and easily its roots go back thousands of years. produces the most wine. It is famous The region was once blanketed in for its reds – dominated by the vineyards tended to by Cisctercian Tempranillo grape. At 65,000 hectares Monks.

Unfortunately it was it is more than 10 times larger than completely wiped out by a vine disease the Okanagan Valley. A Joven (or called Phyloxera.

Since the 1990’s, young unaged Rioja) is a perfect patio thanks to a new generation of young sipper with its fresh, juicy, fruit-driven winemakers, Priorat has re-established qualities. At local Tapas bars it is the itself as a one-of-kind fine wine region. perfect base for Sangria made with Protected by the Sierra de Montsant fresh fruit. Some even pour it on ice mountains, drenched in sunlight topped with Coca Cola. Rioja wines and grown in the famous Llicorella labelled Crianza will be barrel aged slate soils, the best Priorat wines to increase the texture and flavour have incredible concentration and profile. Reservas and Gran Reservas density – offering a full-bodied and spend even more time in the barrel almost emotional drinking experience. and bottle before being released into Grenache and Carignan are the most the market. The upper tier of Rioja important grape varieties here but wines are capable of aging decades Cabernet, Syrah and Merlot play a and provide for long, layered and supporting role. textured experiences that shouldn’t be missed.

To discover the treasures of Spain, visit

what’s in my glass?

MIKE ROBERTS – SOMMELIER MANAGER

Lately my glass seems to be filled with Italian or Spanish red wine. I have a penchant to lean towards red wines with great fruit expression but most importantly a good hit of juicy acidity.

Although I love cocktailing a glass of wine as much as the next guy, I find myself more often than not with a snack or a full meal alongside my glass. The mouth-watering attributes of most Italian and many Spanish reds seem to do the trick and if there is wine left after eating, the wine does not seem to exhaust the palate.

For great value, enjoyable sipping and an easy partner to food, try Rosso di Montalcino, Montepulciano D’Abruzzo, Tinta de Toro or a Ribera del Duero Reserva. Yum! VISIT MIKE AT SHAWNESSY CO-OP WINE SPIRITS BEER

your Co-op Wine Spirits Beer and ask our in-store experts for their top picks.

Be sure to check out the three events listed at the top of this article.

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sips Blended wines will be in the spotlight at our tasting event on tasting events on Oct 3, Oct 29 and Nov 27 (see page 17). Learn more about the magic of the mix.

the blend trend

what’s in my glass?

ANDREW PAULSEN SOMMELIER COORDINATOR

PAUL HOBBS CHARDONNAY 2013

A lot has been made about the blend trend recently. Read the label, and you’ll find more and more are citing multiple grapes in the mix.

The truth is, blends aren’t new. Not by a long shot. They go back to the earliest days of wine making. In fact, most wine sold today is a blend. Labeling as a general rule of thumb must be 85% of the varietal that is stated on the label. This means a Cab Sav from California may include up to 15% other grape varieties and it likely has been blended with one or more.

But are blends that boast multiple varieties a trend? The truth is, some of the most iconic wine styles in the world are made from blending various grape varieties. Champagne, Chateauneuf Du Pape, Bordeaux, Super Tuscans and Amarone are among the most notable.

Today there is a lot of thought that goes behind the blending of wine.

They are looking to produce housestyle wines that are consistently reliable from year to year.

Blending of different varieties takes skill and there are often multiple winemakers working together to perfect the art. Each of the selected grape varieties contributes a distinct personality to the mix. A blend may even involve a mix of wines from

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different vineyards that were created separately then blended to make the final wine. In the New World wine regions, a blend can consist of wines from different regions or sub regions.

Each regional wine again brings its own personality to the party, creating a dynamic wine style.

RUSSIAN RIVER VALLEY,

There are also advantages to blending from a production standpoint. Blends are a great way to work with varieties that bud earlier in the season and ones that achieve optimal ripeness later on. Magical seasons where everything happens on schedule are rare. This is why the early budding Merlot is often blended with the late budding Cabernet Sauvignon. The ripe fruit flavours from the Merlot can balance out the masculine tannins and green characters that a not so ripe Cabernet can express in a cool summer.

days running on warm summery evenings,

In the end, blends represent the creativity and style that a winemaker and their team wish to express – as they explore exciting new flavours, aromas and sensations. Join us at our tasting to learn more on the art of blending.

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Sonoma California I am usually drinking weird and geeky white wines and do not consume too much Chardonnay, however I had the most pleasant experience of being able to have this wine by the glass, and a bit more, two and if my budget allowed it, most nights of the week from now on.

In the glass, this Chardonnay displays a bright brassy golden sheen along with gorgeous aromas and flavours of pear, peach, cashew, a light white flower note, lime and green apple acidity traits and a ginger-nut cookie zest. On the second evening I had it with a chicken shwarma donair, yummy!

This wine comes from some of Russian River Valley’s best vineyards, spending 4 months barrel fermenting and going through malolactic fermentation, before aging for 12 months in new and old French oak barrels.

VISIT ANDREW AT CROWFOOT CO-OP WINE SPIRITS BEER

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In a small saucepan, bring the water to a boil with the remaining 1 cup of sugar over moderately high heat, stirring to dissolve the sugar. Remove from the heat and add the mint sprigs. Let cool to room temperature. Discard the mint sprigs.

festive cocktails

E A S Y M A K E - A H E A D C O C K TA I L S F O R H O L I D AY E N T E R TA I N I N G !

LATE HARVEST WINE & COMPARI COCKTAIL INGREDIENTS

2 1/4 cups fresh orange juice

The raspberry mixture and mint syrup can be refrigerated up to 1 week

1 cup Campari Ice, for serving In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours. Fill tall glasses with ice, pour the cocktail over the ice and serve.

BEAUJOLAIS RASPBERRY COBBLER INGREDIENTS

2 1/2 pints raspberries (1 1/4 pounds)

Hmmmph. It’s like these

A handful of mint leaves

Europeans refined the art of blends years ago. Italian Amarone combines Corvina, Molinara and Rondinella grapes. Corvina is the backbone, but the latter grapes bring a fleshy and fruity characteristic to the finished product. The grapes are dried on

1 ounce white rum

10 ounces red wine vinegar

blending! Sorry to say, but the

1 ounce white wine 1/2 ounce simple syrup 1/2 ounce lemon juice

2 Bottles of your favourite Beaujolais

1 ounce fresh orange juice

3/4 bottle of Cherry Brandy

2 ounces Champagne or sparkling wine

2 cups of Fresh Lime Juice In a nonreactive bowl, combine raspberries with 2 cups of the sugar and the lemon zest and mix thoroughly. Cover and refrigerate for 3 days.

Stir the vinegar into the raspberry mixture and strain the mix through a fine sieve into a clean jar.

If you wish to make a batch ahead of time, increase the ingredient list to make the desired amount of servings and blend with an emulsion blender on low or whisk by hand and store in a glass pitcher.

1egg white

Finely grated zest of 4 lemons 8 ounces water

PUNCH ROMAINE

As served in First Class on the RMS Titanic

INGREDIENTS

3 cups sugar

Californians think they invented

In a large punch bowl or pitcher, combine the Beaujolais, cherry brandy, lime juice, 1 1/4 cups of the raspberry mixture and 1 1/4 cups of the mint syrup; reserve the rest of the raspberry mixture and mint syrup for another use.

Refrigerate the cobbler until well chilled, about 4 hours.

Serve the cobbler in collins glasses over ice, garnished with orange wheels and the remaining 1/2 pint of raspberries.

3 3/4 cups sweet late-harvest white wine, such as Riesling

OLD SCHOOL BLENDS

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Twist of orange peel, for garnish Instructions In an ice-filled cocktail shaker, combine egg white, rum, wine, simple syrup, lemon and orange juice. Shake vigorously until well mixed and frothy. Mound crushed ice in a large coupe glass, and pour drink around it. Top with champagne and garnish with orange peel.

straw mats resulting in a raisining of the grapes to create a style that is dry but rich in flavour and full body. Chateauneuf Du Pape, a region in Southern Rhone of France may use up to 13 approved varieties. These wines have the ability to age but are also great to drink earlier thanks to the complementary flavours of the grapes selected.

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sips Don’t miss our Open House Event: Holiday Entertaining Made Easy!

Nov 21 and 28 (see page 17)

what’s in my glass?

festive feasts

SOMMELIER COORDINATOR

Champagne... and yes, the real stuff.

TA L K I N G T U R K E Y A R O U N D W I N E P A I R I N G S

K AREN CRIPPEN

For me it is all about the elegance

Turkey graces the table at many different festive occasions. Although it is accompanied by a spread of rich side dishes – the poultry is ultimately the star of the show and should guide your wine choice. Turkey is a very lean meat. Just as we try to avoid cooking dry turkey, so too should we avoid dry wines.

Generally, rounded, soft, “buttery” and voluptuous wine styles go best.

We suggest staying away from highly tannic wines and aim for deep fruit-driven wines.

WHITES

Pinot Gris from Alsace, France or Canada is the ultimate choice. Pinot Gris adds a little ginger spice and ripe pear notes that will complement the flavours of each bite.

It is also a crowd pleaser that is not too dry and not too sweet.

Pinot Gris:

This is the safe bet from a pairing perspective but can be a polarizing wine style for a crowd. A big, rich, buttery oaky Chardonnay with its creamy smooth texture will envelope that turkey and make it velvety smooth and über moist. The apple flavours perfectly complement all those savoury sides.

Chardonnay:

REDS

in a bottle that comes directly from

Easily one of the most versatile red wines when it comes to pairings. Look for a ripe, plush new world style. A Pinot Noir will mimic your cranberry sauce with its freshness, acidity and intense red fruit. Earthy undertones add a nice level of complexity.

the region of Champagne in France.

Zinfandel, Grenache & Mourvedre

it is made from a blend of Pinot Noir

Pinot Noir:

We have grouped these, as all three offer fruit-forward, jammy wine styles with low tannins and even lower acidity. These soft, luscious and altogether round wines will coat the turkey in a velvety texture.

(Monastrell):

Say what? Turn heads and delight guests with a sparkling Shiraz. The bubbles help cleanse the palate and keep things fresh, while the wine is full of bright red fruit and blackberry fruit to give that sweet and savoury combo we all love. And bubbles are always festive!

Sparkling Shiraz:

Chenin Blanc may be off your radar, but a sweeter Chenin makes for an exciting pairing. Loads of stone fruit expressions and great acidity.

Chenin Blanc:

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Within this region the styles vary from Brut Nature – where there is no dosage (added sugar) - to Doux, where 5% sugar is added to make it sweeter!

I recommend a Rosé style champagne.

It will be a bit fuller in style because and Pinot Meunier. Veuve Clicquot and Bollinger make ones that I like. They are great to pair with foods that have a bit of fat to them: such as salmon, pork and duck.

VISIT K AREN AT BEDDINGTON CO-OP WINE SPIRITS BEER

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what’s your style?

HOW ALCOHOL CONTENT DETERMINES A WINE’S STYLE

Let’s face it... we all judge a wine by its label. Often we’re captivated by the clever name, the cool image or the fancy typeface on the label. The problem is these things tell us little about what we can expect out of the wine.

Sure, you can check where it’s from, the kind of grape used or how long it was aged. But even this can be hit and miss when looking to try something for the first time. If only there was a simple way to predict a wine’s body and style.

You may be surprised to learn that alcohol content can be your best guide to determining whether or not you will enjoy a particular wine.

The reason is that alcohol content is directly related to sugar content and plays a major role in mouthfeel and body of a wine.. Natural sugars in grapes are converted into alcohol in the winemaking process. This means the riper a grape is, the more sugar it contains – and the higher the potential for alcohol content.

Sweetness in wine can come from leaving some of the sugar unfermented.

This is residual sugar. Some wines have “sweet” flavours identifiable with fruit flavours but do not have residual sugar and are therefore not technically sweet but rather “sweet” in flavour.

Looking at the alcohol content can give us clues into the residual sugar content – and may tell us a little more about the viscosity or thickness of the wine – offering clues about the body or texture.

Follow these general guidelines to help select the right wine for you:

WHITE WINES 5% - 9.5% alcohol Low alcohol means significant residual sugar levels.

These wines are very sweet and may not be for everyone.

Fairly full bodied, thicker wine.

Examples include Moscato and sweeter-style Rieslings.

10% - 11.5% alcohol Considered off-dry wines. Medium to full bodied.

Typically are sweet at first with a dry finish.

Sweetness can be felt at the tip of the tongue.

Examples include Vouvray from France (Chenin Blanc). Rieslings with this content will be slightly lighter in body and very clean.

Blended whites and other varietals at this content level are likely off-dry.

There are exceptions. Semillon from Australia at 11% is a lean and dry wine. Vinho Verde from Portugal at 10.5% or 11% will be a light crisp wine. Both are made with relatively unripe grapes and are not sweet.

12 - 12.5% alcohol Ideal category for those who like, light, crisp and fresh wine styles.

Almost always a bone-dry, crisp, light and lean wine style.

More often come from cool climates using grapes that are “just ripe enough”.

Examples include dry Rieslings, most Pinot Grigios (if your Grigio is lower in content it does have some residual sugar). Sauvignon Blanc will almost always be in the 12-12.5% range.

13% and higher Not a sweet wine style. All the sugar has essentially been converted to alcohol.

Made from very ripe grapes.

These wines generally have “sweet” flavours (more fruit notes).

The higher the alcohol gets (approaching 15%) the fuller the body and the more flavourful.

More often than not these come from cool climates using less-ripe grapes.

Examples include Chardonnay (ranging from the low end to the highest), Viognier, Pinot Gris and Gewurztraminer.

They can be fairly lean, with a tight mouthfeel and firm tannins.

RED WINES 5.5 - 11.5% alcohol Rare to find red wines in this category.

The lower the alcohol the sweeter the wine due to residual sugar.

These wines have a full, viscous mouthfeel and heavy sweetness.

A fun example would be Roscato (a good stepping stone for red wine novices).

12 - 12.5% alcohol As with the whites this category tends to be the driest of the reds.

Not the place to start for a first time red drinker.

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Examples include Burgundy, Beaujolais and some Bordeaux wines.

13% and higher Most red wine falls into this category.

As the alcohol level goes up so should the body and ultimately the intensity of flavours.

If you like medium to almost full body wine, choose your favourite grape variety at closer to 13%.

If you crave thicker wines with deep intensity choose higher alcohol content wines.

Wines sitting at 16% (many Australians) are big in body and boisterous with a thunderous mouthfeel.

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High & Mighty Reds N A P A V A L L E Y ’ S M O U N TA I N V I N E YA R D S

THERE ARE FOUR MOUNTAIN APPELLATIONS IN THE NAPA VALLEY: Diamond Mountain AVA Howell Mountain AVA Spring Mountain AVA Mount Veeder AVA * The Atlas Peak AVA is planted at

On Oct 15, Nov 13, Dec 4 and Dec 12 we will be hosting an evening featuring the Mountain District wines of the Napa Valley (see page 16). To give you a taste of what’s in store, read on...

California’s Napa Valley is one of the world’s most recognizable wine growing regions – and one of the most popular travel hot spots for wine lovers. It is just a short jaunt north of San Francisco, and has been producing wines dating back to the nineteenth century.

What many people do not know is that Napa Valley is broken down into 16 distinct sub regions (called appellations). Each of these appellations produces its own distinctive wines. This is due to differences in soil, sunlight, rainfall, climate and elevation.

Napa Valley’s mountain vineyards are renowned for their Cabernet Sauvignons (the grape of choice in these parts). These wines age nicely and represent some of the best reds you’ll find in California.

The higher elevation (ranging from 400 to 2,600 feet) sets these vineyards apart.

The cooler climate slows the ripening process and helps maintain higher acidity and more complex aromas.

Napa Valley’s mountain wines tend to be known for full tannic structure, fresh acidity, lots of blackcurrant and dark fruit flavours. Not to mention an unmistakable mountain scent of underbrush and herbs.

But hey, don’t take our word for it.

Come join us at our tasting event – and take your appreciation of Napa Valley’s mountain wines to the next level.

W I N E W I S D O M: • Rose wines are often not a blend of red and white wines, rather red wines that have had minimal skin contact during the winemaking process.

• It is not always black and white (or light red and dark red): Barolo and Barberesco wines may appear light, but they are extremely big bodied due to the highly flavourful thin-skinned Nebbiolo grapes which have many seeds (which add tannins that change the texture).

Likewise, Sangiovese and Brunello di Montalcino appear medium to light “looking” – but are among Tuscany’s most powerful and long lived wines.

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higher elevation and could arguably be included in this group.

DID YOU KNOW? Each “high quality” wine region in the United States is designated as an America Vineyard Area (also known as an American Viticulture Area or AVA).

The Napa Valley was the first AVA to be designated in 1981.

AVA is s an approximation of France’s AOP system, developed in the early 1930s to distinguish high quality regions and vineyards from those of lesser quality.

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Shades of Red W H AT C A N T H E C O L O U R O F Y O U R W I N E T E L L Y O U ?

Join us for The Shades of Red on Oct 22 (see page 17) or our Signature Event: Big Bold Reds on Sept 19. (See page 16) Three factors contribute to a wine’s depth of the colour and the intensity: 1. The type of grape and its skin characteristics.

2. The length of time the juice is in contact with the skin.

3. How long it has aged or been cellared.

Where does wine get its colour from?

If you guessed the fruit, thanks for playing. If you said from the skin, you are today’s winner!

Each grape variety has different skin characteristics. Some are deeper in colour, such as Malbec and Shiraz.

Thinner-skinned varieties like Pinot Noir tend to be lighter in colour.

Interestingly, colour also changes with aging or cellaring. Red wines start to brown or brick as they grow older.

A fresh, young red wine will often have a purplish bright rim around the edge. This is easily spotted in young Beaujolais, Malbec and Shiraz. With bottle aging or cellaring the wine will slowly lose its colour, falling to

2011 Pinot Noir Santa Rita Hills, California

2009 Barolo Italy

2013 Beaujolais

2010 Cabernet Sauvignon Napa Valley, California

the bottom of the bottle in the form of sediment. The hue will shift from purple to garnet to mahogany and eventually tawny brown. Oxidation plays a role in this colour shift.

The moral of the story? The brighter and more vibrant the colour of your wine, likely the flavour will be candied or vibrant in its own right. If your wine is showing hints of garnet or mild orange hues it just may have a more savoury flavour profile and offer a complex and interesting story with all its secondary flavours.

Dark hue characteristics: Big, full bodied, deep on the palate.

Light hue characteristics: Shimmer of acidity on the edge or rim, light on the palate.

2011 Malbec Mendoza, Argentina

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2001 Cabernet Sauvignon Coonawarra, Australia

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REGISTER EARLY

Register online or at your nearest Co-op Wine Spirits Beer. coopwinespiritsbeer.com/events

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limited

EVENT DESCRIPTIONS

A R O M AT I C W H I T E S F O R W I N T E R – S i g n at u re Event As we enter the darkest and coldest days of the year, explore a class that will brighten your spirits. From the first sniff, these gorgeously aromatic whites will take you straight back to the scents of summer, with tropical fruit notes and potent floral bouquets. All are incredibly food-friendly.

Shawnessy: November 12th, 7 - 9pm • $25 Beddington: December 5th, 7 - 9pm • $25

BUBBLES IN THE AFTERNOON – S ignature G e t to K now There is always a reason to celebrate! Join us for an afternoon tasting of our favourite sparkling wine styles leading up to the Holiday Season. From Prosecco to Champagne and everywhere in between – we will be “tasting the stars.”

Beddington: November 28th, 3 - 5pm • $30 Crowfoot: December 5th, 3 - 5pm • $30 Shawnessy: December 12th, 3 - 5pm • $30

A R O U N D T H E W O R L D I N A W H I S K Y G L A S S: From Scotland to Japan and Back Again – Get to Know Let’s tour the world through a tulip glass. We will dribble in a drab of dram from Scotland to Japan and back again. We’ll make stops in whisky producing countries around the globe to determine if Scotland is in fact the master of whisky as its reputation seems to suggest.

Oakridge: October 2nd, 7 - 9pm • $45

C A B E R N E T C A B A R E T: C a b S av s f rom A rou nd the World – G e t to K now Cabernet has a flare for the dramatic. It is typically full bodied with intense tannins, deep and bold flavours and a full on personality.

We will trot the globe and explore vineyards producing the classic styled Cabernet Sauvignons that we all love. Not to be missed by the Cabernet Connoisseur.

Crowfoot: September 25th 30th, 7 - 9pm • $25 Beddington: October 30th, 7 - 9pm • $25

B E A U J O L A I S A N D I T S V I L L A G E S – Ge t to K now This event coincides with the annual release of Beaujolais Noveau – a young, fresh, fruity and popular wine created to celebrate the harvest.

Join us as we look at the four designations assigned to Beaujolais and see if the premium Crus of Beaujolais hold their own against the pricier Pinot Noirs of Burgundy.

Shawnessy: November 20th, 7-9pm • $30 Beddington: November 21st, 7-9pm • $30 B I G , B O L D R E D S – S ig nat u re Eve nt In Alberta we “go big or go home” and it is no different with our wines. If you love those big, rich, bold and velvety red beauties that are full of flavour and personality – this event is for you. We will select some of our favourites and search for new ones to share. Don’t forget to bring your tooth whitening strips!

Oakridge: September 19th, 7 - 9pm • $25 B R U N E L LO D I M O N TA LC I N O : An Af te rnoon of Tu s c a n Nob l es – S ig nat ure Tasting In the heart of Tuscany a small medieval town sits atop a hill.

With its cobblestone walkways and sweeping views of a beautiful countryside, Brunello di Montalcino delights any wine drinker lucky enough to uncork her noble wines. A can’t miss event starring a powerful, graceful wine with tremendous cellaring ability.

Shawnessy: October 24th, 5 - 8pm • $65

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CHOOSE YOUR OWN ADVENTURE – S ignature Eve nt In this unique event we are giving YOU full reign over the evening’s wine selections. We’ll watch you peruse our massive selection of wine and note your raised eyebrows and curious looks. You and your fellow class participants will choose the wines to taste for the evening. We can’t wait to see your picks.

Beddington: September 19th, 7 - 9pm $25 Crowfoot: October 22nd, 7 - 9pm $25 Oakridge: October 30th, 7 - 9pm $25 F I R S T FA M I L I E S O F A U S T R A L I A : Th e Re surge nce D ow n Unde r – G e t to K now Australia is enjoying a resurgence of regional wines of quality, an initiative led by the 12 “first families” of Australian winemaking.

This collective represents 48 generations of winemaking and spans 17 regions. Join us as we lead you through the rebirth of a winemaking nation with a flight of handcrafted wines and flavourful family stories.

Crowfoot: October 30th, 7 - 9pm • $25

G E R M A N F O O D & G E R M A N B E E R – G et to K n ow Join us as we tour Bavaria and explore the cuisine and traditional beers of Deutschland’s most infamous brewing state. From pretzels and mustard to Bavarian doughnuts, we will bring to light the how to’s of Beer and Food pairing. Arrive hungry for this fully catered event.

Shawnessy: September 26th, 7 - 9pm • $60 Beddington: October 3rd, 7 - 9pm • $60 GUESS THE EXPENSIVE WINE – S ignat u re Eve nt This has become a signature event in our tasting rooms. Get ready for an evening of great wine and a little friendly competition. Pinpoint the expensive offering hidden in a flight of wines. There’s a prize for the most astute participant, so come with your taste buds ready.

Crowfoot: September 18th, 7 - 9pm • $25 Shawnessy: Friday September 18th, 7 - 9pm • $25 Oakridge: November 19th, 7 - 9pm • $25 H I G H A N D M I G H T Y – M ou nt a ins Vi n eya rd s o f N a pa – Pre m iu m Eve nt If it’s truly premium California wine you’re after, then join us as we explore the high and mighty vineyards of Napa’s Mountain Districts.

Taste the difference elevation makes on these Napa Valley grapes and discover why the vineyards that are high on the hills produce Napa’s top wines.

Oakridge: October 15th, 7 - 9pm • $65 Beddington: November 13th, 7 - 9pm • $65 Shawnessy: December 4th, 7 - 9pm • $65 Crowfoot: December 12th, 7 - 9pm • $65 “ I F I T G R O W S TO G E T H E R I T G O E S TO G E T H E R ” ( Pa ir ings ) – G e t to K now We are making food and wine pairing easy. The safest, easiest and often most delicious pairings follow this simple rule. “If it grows together it goes together.”We will share our favourite examples and show why they work. It is a fully catered event featuring regional dishes served with the appropriate regional wines.

M O D E R N S PA I N : a n Epic u re a n’s D el i g ht Crowfoot: October 24th, 7 - 9pm • $65 Shawnessy: November 7th, 7 - 9pm • $65 SOUTH AMERICAN FOOD AND WINE Oakridge: October 23rd, 7 - 9pm • $65 U N D E R T H E T U S C A N S U N Beddington: November 27th, 7 - 9pm • $65

CO - O P W I N E S P I R I T S B E E R • TA S T I N G C E N T R E S

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CROWFOOT

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8220 Centre Street NE Calgary

39 Crowfoot Way NW Calgary

2570 Southland Drive SW Calgary

250 Shawville Blvd. SE Calgary

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L I B R A R Y TA S T I N G : V I N TA G E W I N E S – S i g n at u re Event We’ve secretly been hiding wines in our cellar for years. They rest lazily in a temperature-controlled environment until they’re at least 10 years old, slowly evolving deep and complex characters in the process. Now, we’re opening the cellar door and blowing off the dust on a variety of styles from around the globe.

Oakridge: September 25th, 7 - 9pm • $45 Beddington: December 11th, 7 - 9pm • $45 L I F E I N T H E D I R T: An E x p loration of Te rroir – G e t to K now Can you taste a place? Terroir is the set of special characteristics that the geography, geology and climate of a certain place, express in agricultural products such as wine. We’ll delve deep into some high-fidelity terroirs, including: the volcanic ashes of Mount Etna; the high-altitude vines of Gualtallary, Argentina; the schist terraces of the Douro in Portugal; the Devonian blue slate of Mosel, Germany and more.

Oakridge: October 17th, 7 - 9pm • $25 M I N D F U L TA S T I N G W I T H W O R T H Y & W E L L – Premiu m Eve nt “Ditch the all or none and eat for fuel, flavour and fun.”That is the mantra of registered dietician and yoga instructor Casey Berglund.

We are teaming up to show you that good, healthy eating habits can be flavourful and fun. And most importantly – go great with wine!

In this catered event we will provide mouthwatering examples of healthy choices around wine and food.

Shawnessy: October 17th, 7 - 9pm • $65 Crowfoot: November 19th, 7 - 9pm • $65 OPEN HOUSES – Ho l i d ay Enter t aining M ad e Easy!

Join us at our Tasting Centres for a complimentary open house tasting tour. Learn new ideas to help make your holiday entertaining as easy as 1-2-3. We will have multiple tasting stations throughout the store, so you can taste before you buy and even take home a few tips and tricks to get you entertaining in style.

Beddington: November 21st, 3 - 6pm • Free Oakridge: November 21st, 3 - 6pm • Free Crowfoot: November 28th, 3 - 6pm • Free Shawnessy: November 28th, 3 - 6pm • Free O P O R TO, O P O R TO ! P O R T W I N E S – G e t to K now Jump on board as we sail along the Douro River in Portugal and explore the vineyards along her banks as we taste Portugal’s most famous wines. We will reveal the secrets of these fortified wines and uncork some of our favourite offerings.

Oakridge: November 20th, 7 - 9pm • $35 Shawnessy: December 5th, 7 - 9pm • $35 P R I VAT E LO C K E R M E M B E R S E V E N T Ask us how to be a part of this program.

Oakridge: October 22nd, 7 - 9pm Crowfoot: October 29th, 7 - 9pm Shawnessy: November 5th, 7 - 9pm Beddington: November 6th, 7 - 9pm

S AT U R D AY A F T E R N O O N S C O TC H S E S S I O N – Ge t to K now The beauty and joy of a nice dram is often best enjoyed sitting back in the throes of a lazy Saturday. For this event we will taste through a flight of delicious Scotch from each of the diverse regions of Scotland.

You can expect everything from smooth Speyside malt to smoky Islay’s and everything in between.

Beddington: October 24th, 5 - 7pm • $65 S O M M E L I E R C U P – S e a s on 2, The Fina ls ! – S ignature Eve nt In the final round of the battle, Sebastien Lafortune and Andrew Paulsen have emerged! Both sommeliers hope to achieve the coveted title of Sommelier Cup Champion. Who’ll keep cool and composed and listen to what the wine tells them? Join us for a fantastic flight of international wines and an epic battle of the cork dorks!

Crowfoot: October 16th, 7 - 9pm • $25

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T H E S H A D E S O F R E D – G e t to K n ow Join us as we uncork a selection of wines featuring various hues of red. We will discuss where the colour comes from, how it affects the taste and style of the wine and how this helps us to learn more about what we like. We will taste a wide range of international wines – from the young to the more evolved.

Shawnessy: October 22nd, 7 - 9pm • $25 V I S I T I N G S PA I N – P R I O R ATO G E T TO K N O W The Spanish wine region of Priorat has produced wines since the 12th century although it has only come to be known as Spain’s premium red wine district since the 1990’s and has been steamrolling ever since. Priorat is known for its powerful red wines produced from ancient vineyards amongst the very steep terraced vineyards perched on the mountain sides.

Join us as we tour you through this incredibly picturesque wine region.

Crowfoot: October 2nd, 7-9pm • $35

S U N D AY A F T E R N O O N S T R O L L T H R O U G H I TA LY – G e t K now Drawing from our own adventures and explorations of Oenotria (“the land of the vine”) we’ll take you through Veneto and Tuscany in an afternoon. We’ll taste a flight of hidden gems from these prestigious wine regions and leave you with enough time to explore on your own.

Shawnessy: October 4th, 3 - 5pm • $25 TA L K I N G A N D TA S T I N G T E Q U I L A – Ge t To K now Tequila has lost the worm and is now being enjoyed in the manner of cognac, scotch and fine rum: straight up and neat. Fine tequila is rich, smooth and packed full of flavour. Join us in our tasting room as we will explore the world of tequila production, sharing tricks of the trade and cocktail secrets while sipping fine Tequilas.

Beddington: September 25th, 7 - 9pm • $35 Shawnessy: October 3rd 7 - 9pm • $35 Crowfoot: October 15th, 7 - 9pm • $35 T H E B L E N D T R E N D – G e t to K now Get on the up and up with the blend trend... and experience our favourite blends from around the world (both reds and whites). We will uncork some unique blends – hitting some of the classics and must-try wines, while learning why blends have soared in popularity among consumers and winemakers.

Oakridge: October 3rd, 7 - 9pm • $25 Shawnessy: October 29th, 7 - 9pm • $25 Crowfoot: November 27th, 7 - 9pm • $25 T H E B O TA N I C A L G A R D E N : A N I G H T O F G I N A N D C O C K TA I L S – G e t to K now Mother’s ruin. Genever. Dutch courage. Call it what you like! Gin is a spirit that dates back to 1585. Starting as a base spirit and evolving through the addition of botanicals and mainly juniper berries, no two gins are alike. We will taste a flight of premium gin and visit some old school gin cocktails to see if we can come up with some new twists.

Crowfoot: September 24th, 7 - 9pm • $35 Shawnessy: November 27th, 7 - 9pm • $35

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sips W I N E B AT T L E S : B O R D E A U X V S B O LG H E R I – S ignature Eve nt You may not know it but Cabernet and Merlot have thrived in Tuscan vineyards for over 200 years. In this premium event we pit the classic Bordeaux wine styles against their Italian counterparts. Bolgheri, vineyards on the western edge of Tuscany in central Italy produce ripe and complex wines. How will the Bordeaux blends compare in this mono e mono challenge?

Oakridge: November 6th, 7 - 9pm • $45

W I N E B AT T L E S : R I B E R A D E L D U E R O V S . R I O J A – S ignat u re Eve nt The Tempranillo battle! Both these northern Spanish wine producing regions have a deep heritage and long tradition of producing some of the world’s finest Tempranillo based wines. Each is very unique, offering a distinctive set of characteristics. We’ll compare and contrast with a flight of wines from each of these famous regions.

Shawnessy: September 24th, 7 - 9pm • $35 Beddington: October 16th, 7 - 9pm • $35

W I N E S O F PA S O R O B L E S C A L I F O R N I A – G e t to K now If the Napa Valley is the Disneyland of wine country, then Paso Robles is the Wild West. South of San Francisco in heart of the central valley it is hot, dry, and rugged countryside. Paso Robles wines are notoriously deep in concentration and full in flavour. Ride shotgun with a work-hard/ play-hard wine from ranch country.

Crowfoot: November 6th, 7 - 9pm • $25 Oakridge: November 28th, 7 - 9pm • $25

W I N E B AT T L E S : C A N A D A V S N E W Z E A L A N D – S ignature Eve nt Both Commonwealth countries are cool climate wine regions and promote a youthful exuberance in your glass. We will put whites and reds in a head-to-head battle to see which sovereign nation prevails as the monarch of fine wine. From Sauvignon Blanc to Cabernet Sauvignon there will be a wine style for everyone.

Shawnessy: October 23rd, 7 - 9pm • $30 Crowfoot: November 26th, 7 - 9pm • $30

W I N E - D O W N W E D N E S D AY S : VA LU E W I N E S U N D E R $ 2 0 – S ignat u re Eve nt In this mid-week event, we’ll lead you through a flight of wines that overdeliver and don’t break the bank. Our sommelier will select hidden gems that offer exceptional value. Let us help you find your next go-to wine!

Beddington: September 30th, 7 - 9pm • $15 Crowfoot: October 7th, 7 - 9pm • $15 Shawnessy: October 14th, 7 - 9pm • $15 Oakridge: October 28th, 7 - 9pm • $15

W I N T E R W H I S K Y: C A S K S T R E N G T H B O T T L I N G S – G e t to K now Cask Strength Whisky is the perfect winter warmer. These fine drams go from barrel to bottle without any dilution and could possibly be the purest form of whisky. We have a wide selection of these unaltered bottlings and would love to share them with you and your favourite whisky companions.

Crowfoot: November 21st, 7-9pm • $45 Oakridge: December 5th, 7 - 9pm $45

CO - O P W I N E S P I R I T S B E E R • TA S T I N G C E N T R E S

B E D D I N G TO N

CROWFOOT

OAKRIDGE

S H AW N E S S Y

8220 Centre Street NE Calgary

39 Crowfoot Way NW Calgary

2570 Southland Drive SW Calgary

250 Shawville Blvd. SE Calgary

Co-op beers are brewed and crafted locally by the fine folks at Big Rock – using only all-natural ingredients.

The only thing unnatural is the pleasantly low price!

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E V E N T

C A L E N D A R

CO-OP W I N E

S P I R I T S

B E E R

FA L L

SEPTEMBER S U N D AY

M O N D AY

2 01 5

T U E S D AY

W E D N E S D AY

T H U R S DAY

F R I D AY

2

3

4

5

11

12

7

8

9

10

13

14

15

16

17

21

27

22

28

S AT U R D AY

1

6

20

15

23

29

24

A Night of Gin and Cocktails Wine Battles: Ribera del Duero vs. Rioja

30

Guess the Expensive Wine Guess the Expensive Wine

18

19

Choose Your Own Adventure Big, Bold Reds

Talking and 25 Tasting Tequila Cabernet Cabaret Library Tasting Vintage Wines

26

German Food and German Beer WSET - Level 1

31

Value Wines Under $20

OCTOBER S U N D AY

M O N D AY

2 01 5 T U E S D AY

W E D N E S D AY

T H U R S DAY

F R I D AY

S AT U R D AY

1

4

5

6

Sunday Afternoon Stroll Through Italy

7

Visiting Spain: Priorato Around the World in a Whisky Glass

German Food 3 and German Beer The Blend Trend Talking and Tasting Tequila

9

10

8

Value Wines Under $20

11

12

13

14

Value Wines Under $20

18

19

20

21

25

26

27

28

Value Wines Under $20

WSET - Level 3

B E D D I N G TO N

2

C R O W F O OT

OA K R I D G E

S H AW N E S S Y

15

Talking and Tasting Tequila Mountains Vineyards of Napa Choose Your Own Adventure Private Locker The Shades of Red

22

29

Private Locker The Blend Trend

CO-OP W I N E

16

Wine Battles: Ribera del Duero vs. Rioja Sommelier Cup 23

South American Food and Wine Wine Battles: Canada vs New Zealand

17

Life in the Dirt Mindful Tasting with Worthy & Well WSET - Level 1

30

Cabernet Cabaret First Families of Australia Choose Your Own Adventure S P I R I T S

B E E R

24

Saturday Afternoon Scotch Session Modern Spain Brunello di Montalcino WSET - Level 3

E V E N T

31

C A L E N D A R

19

sips

NOVEMBER S U N D AY

M O N D AY

1

2 01 5 T U E S D AY

2

W E D N E S D AY

3

T H U R S DAY

F R I D AY

4

5

Private Locker

8

9

10

11

Private Locker Wines of Paso Robles California Wine Battles: Bordeaux vs. Bolgheri

12

Aromatic Whites for Winter

WSET - Level 2

15

16

22

17

23

18

24

WSET - Level 2

29

19

26

7

Modern Spain WSET - Level 2

13

Mountains Vineyards of Napa

Mindful Tasting with Worthy & Well Guess the Expensive Wine

25

S AT U R D AY

6

Oporto, Oporto!

Port Wines Beaujolais and its Villages

14

WSET - Level 2

20

21

Open House / Open House Winter Whisky Beaujolais and its Villages WSET - Level 2 27

28

Wine Battles: Canada vs New Zealand

Under the Tuscan Sun The Blend Trend A Night of Gin and Cocktails

Open House / Open House Bubbles in the Afternoon Wines of Paso Robles CA WSET Level 1 / Level 2 / Level 3

T H U R S DAY

F R I D AY

S AT U R D AY

30

WSET - Level 3

DECEMBER S U N D AY

M O N D AY

2 01 5 T U E S D AY

W E D N E S D AY

1

2

3

4

Mountains Vineyards of Napa

6

7

8

9

10

11

14

15

16

17

12

Mountains Vineyards of Napa Bubbles in the Afternoon

Library Tasting: Vintage Wines

13

Aromatic Whites 5 for Winter Bubbles in the Afternoon Winter Whisky Oporto, Oporto! Port Wines

18

19

WSET - Level 3

20

21

22

23

24

27

28

29

30

31

25

26

WSET - Level 3

20

E V E N T

C A L E N D A R

CO-OP W I N E

S P I R I T S

B E E R

B E D D I N G TO N

C R O W F O OT

OA K R I D G E

S H AW N E S S Y

FA L L

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Join us for a

ber 7, 201 m e v 5 No

spectacular evening that features a gourmet dinner and a dazzling array of whiskies from around the world.

PALOMINO ROOM BMO CENTRE, STAMPEDE PARK NOVEMBER 7, 2015

Ca

lg a

ry •

A l be rt a •

a Can

General Admission

VIP Admission

$125 6-9 pm

$175 5-9 pm Includes a guided tasting with experts, and exclusive products to sample

da

For tickets, please call: 403-219-6025 ext. 6290 or email: wsevents@calgarycoop.com To avoid disappointment, buy your tickets early.

Soiree Sized!

BIG BOT TLES MAKE A BIG NET IMPRESSION

There is a certain ceremonious feeling to opening a special bottle of wine. So imagine the size of your guests’ eyes when you uncork a premium bottle of wine that’s so large it may take 2 or even three people to pour!

Large format wines are ideal for large social gatherings or dinners with family and friends.

Pouring can be a tricky operation, but the spectacle and awe it will inspire is priceless.

So, you’re asking yourself, “Why not just open four regular sized bottles of your favourite wine and skip the fanfare?”

Wine packaged in a large format bottle is meant to be cellared – and opened on occasions.

Premium wines are placed in these extralarge bottles to reduce the amount of oxygen interaction. A Methuselah (8 bottles) of Bordeaux will age much, much longer than a regular 750ml bottle.

On the flipside, if you open multiple bottles of the same wine they may vary in taste. You also run the risk that one of the bottles may have spoiled. A large bottle ensures greater consistency for your guests.

We are proud to offer a wide selection of large format wines from around the world at a variety of price points. If you are looking to up the ante and cause a buzz at your next function – or are simply looking for a great gift for the wine enthusiast in your life – visit one of our flagship stores and peruse our large format selections.

BOTTLE SIZE

Split 1/4

Half 1/2

Bottle 1

Magnum 2

Jeroboam 4

Methuselah 8

Salmanazar 12 CO-OP W I N E

Balhazar 16 S P I R I T S

Nabuchadnezzar 20 B E E R

E V E N T

C A L E N D A R

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