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WINTER 2016 EVENT CALENDAR

CO-OP WINE SPIRITS BEER

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EVENTS INSIGHTS ADVICE

What’s in my glass?

OUR SOMMELIER PICKS

French whites SURE TO BRIGHTEN THE LONGEST WINTER DAY

Alberta & Argentina KINDRED COWBOY SPIRITS

27 CAN’T MISS

Tasting Events

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WINTER WHITES

W H AT ’ S I N M Y G L A S S ?

E N T I C I N G CO C K TA I L S

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THE RIGHT STEMWARE

BEHIND THE BUBBLES

B U Y E R - P I C K S FROM EN PRIMEUR

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.

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THE ‘S’ WORD A L B E RTA & A R G E N T I N A

WINTER EVENT LISTINGS

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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Welcome to Sips The cold blue and sparkling silver of ice and snow has painted the landscape as winter has officially arrived. With Jack Frost nipping at our noses, we are all in need of some winter warmth – and our second edition of Sips is the equivalent to putting another log on the fire.

From cover to cover you’ll find interesting ideas to help you “Raise Your Bar” and elevate your entertaining swagger to new heights.

Our experts have shared their tips, tricks and secrets: from sommelier-written wine reviews to insightful stories to recipes to a jam packed event calendar. We will have you sipping away in no time... miles removed from the winter blues.

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

Who knew learning could be this enjoyable! Visit our Events Calendar (pages 16-19) 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 T H R O U G H T H E W I N E & S P I R I T E D U C AT I O N T R U S T 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 texbooks, 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 – Lev e l 1 Aw ard 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.

Shawnessy: February 2nd, 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 – Le v e l 2 A wa rd in W in 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.

Shawnessy: March 14th & 15th, 9:30-5:30 Shawnessy: March 22nd, 6-9pm • $799

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 i n S p i r i t s 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.

Crowfoot: February 23rd, 9:30-5:30 • $275

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 19 th & 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 2 Awa rd i n 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: April 1, 2 & 9th, 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

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

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sips Join us for an adventure through France’s premier white wine region! See our Events Calendar page 20

I love Alsace in Often we lean to big, dense, heavy reds to fill our bellies and keep us warm in the winter months.

When it comes to winter wines Alsace, France is the apotheosis – the epitome – of the perfect winter escape in a glass of wine. The wafting aromatics of Alsace’s lavishly textured white wines can feel like welcome rays of sunshine, no matter the weather outside.

Picture a Bavarian Village in a snow globe and you are looking at Alsace.

Located tightly against the German border along the Rhine River, Alsace has only been an undisputed part of France since 1945. It is an incredible amalgam of French and German architecture, cuisine, culture, tradition, language, and of course... wine.

Renaissance villages dot the riverside with cobblestoned walkways always in the shaded area, as the vineyards are planted to the exposed hillsides of the Vosges Mountains.

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Alsace produces 90-95% white wines.

The noble grapes of Alsace are Riesling, Gewurztraminer, Muscat and Pinot Gris. It is interesting to note that Alsace is an exception to the rule when it comes to French wine, in that the grape variety will appear front and centre on the label.

Although the wines are influenced by their German heritage, they are more often than not closer to a dry style rather than sweet. Many producers from Alsace include a sweetness chart on the back label... so make sure to turn the bottle around and take a peek.

Alsatian wines are incredibly foodfriendly. They have an innate ability to bring a dish alive and create a vibrant experience. Of course they tend to pair well with salty and savoury dishes such as those found in classic Bavarian cuisine: sauerkraut, sausages with mustard and roasted potatoes.

A well-adorned cheese board and some Alsatian Riesling can be a moment in heaven. Believe it or not, the modern day classic involves pairing Alsace Gewurztraminer with curried dishes.

The beautiful floral notes of the spicy Gewurztraminers and tiny hit of sweetness become a perfect match for the floral, herbaceous and spicy Indian, Middle Eastern and North African style foods.

Let’s look at the main grapes of Alsace and some of their offshoots: MUSCAT

Always a fully dry, light bodied experience with melons, floral and grape notes.

RIESLING

Alsace’s most noble wine can come in bonedry versions through to late harvest style. Use alcohol content to decipher.

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the winter F R E N C H W H I T E S S U R E T O B R I G H T E N T H E L O N G E S T W I N T E R D AY

GEWURZTRAMINER

EDELZWICKER OR GENTIL

Typically near-dry in style, fuller bodied and somewhat slippery or oily in texture. Very floral and distinctive with higher alcohol content.

Edelzwicker indicates the wine is a blend using the four noble grapes. These are great cocktail party wines, perfect for gatherings and great all around food wines. Typically dry to off-dry. Again look at alcohol content.

PINOT GRIS

Fuller bodied for this grape variety, often carrying a little extra sweetness. Perfect with fish and poultry – especially a turkey dinner! A great cocktail wine.

CREMENT D’ALSACE

Sparkling wines made in the Traditional Method using Pinot Gris, Pinot Blanc and Sylvaner. Think Champagne... but more affordable, with a fresher fruit forward style.

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sips Fringe Wines: Drink outside the box with us. See our Event calendar Page 20

What’s in my glass?

S E B A S T I E N L A F O R T U N E, S O M M E L I E R C O O R D I N AT O R

It seems every wine critic these days is praising Spain’s wines and I will do the same.

Spain has long been my go-to for wines that offer a great price/quality ratio. It has many grape varieties to choose from and numerous notable wine producing regions, including: Rioja, Ribera Del Duero, Priorat and the Penedes as well as lesser known Valencia, Yecla and Jumilla in the south. There is something for everyone at every price point and seemingly every style.

Here are six of my current favorites for you to try: 2010 LOPEZ DE HARO RIOJA CRIANZA 754867

A juicy red wine filled with bright fruits, good structure, and a nice finish. The wine is approachable straight out of the bottle and doesn’t require food to enjoy. $15.29 2010 BERONIA RIOJA RESERVA 731708

Fuller in body than the Haro, with a more tannic structure backed by cedary oak notes and dark dense fruit. Attractively priced, this overachiever is sure to impress. $18.79

2006 PRADO REY RIBERA DEL D U E R O C R I A N Z A 7 1 7 4 51 Almost a decade from vintage now and showing no signs of wear and tear. Outstanding year-in and year-out, you will be hard pressed to find an equal to this wine. The aromas and flavours are a complex mix of red and black fruit, smoke, leather, tobacco, wet stones, tar and roses. Enjoy this wine tonight and over the next several years. $29.69

2 0 1 0 F I N C A E L P U I G P R I O R AT 71957 2 This is a bold wine meant for the cellar, though enjoyable now after a long decanting and paired with your favorite grilled meat. With tons of black fruit, a terroir-driven minerality, smoke and big tannin. You can cellar another 5-8 years easily. $36.99 2012 CARREDUENAS CIGALES ROSADO 749199 This is from a more obscure region southwest of Rioja called Cigales.

They are well-known for producing rosé with Tempranillo. The result is a wine full of bright red cherries, strawberries and plums to offer a nice mouth-watering finish. Perfect on its own, this should also pair well with a wide range of dishes. $16.79 2012 SOLANERA YECLA 175372 Fantastic value here. This wine is full of black fruits, has good structure and is simply quite delicious. It definitely benefits from decanting an hour or so and will pair well with your favorite cut of beef. It is spicy, complex and elegant with notes of red cherry, cranberry and toasted oak. 70% Monastrell, 15% Grenache and 15% Cabernet Sauvignon. This is another wine that over-delivers. $23.99

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VISIT SEBASTIEN AT OAKRIDGE CO-OP WINE SPIRITS BEER

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K A R E N C R I P P E N , S O M M E L I E R C O O R D I N AT O R

Riesling. Such a pretty and versatile grape. Yet often misunderstood and thought of as “too sweet”. If you fall into this category, I will be preaching from the vineyard in the hope of changing your mind!

Riesling can be most versatile, with various sweetness levels depending on the region, vintage and production style. Dry style wines from cool regions such as Alsace, Niagara, New Zealand and Australia can be zippy and fresh with low sugar levels.

A dry style Riesling can be the perfect complement to foods that have a fattier texture, such as sausage, ham, or holiday hors d’oeuvres. Like people, this grape has many personalities and there is sure to be a style that will appeal to every white wine drinker.

Here are some that are well worth exploring: 2007 WOLFBERGER GRAND CRU EICHBERG 463307 – Alsace, France Unmistakably a Riesling. Showcases classic petrol on the nose, followed by aromatic scents of apple, tangerine and lemon curd. A soft acidity and rich texture make a balanced wine with flavours of dried lemon peel, tart pineapple and red apple. This is the perfect example of a dry style Riesling with almost no detectable sweetness. $31.29

20 06 D R . Z E N Z E N AU S L E S E 709920 – Mosel, Germany If you are looking for a luscious, rich and sweeter style that has the ability to age for years, this is the wine for you! This is an Auslese, which means the grapes were sweeter at the time of picking and the ABV is at 9%, which means they didn’t use up the sugar! So sweeter in style, petrol unmistakably a Riesling, it showcases classic minerality. This wine has the ability to age for another 20 years. $40.29

20 14 K R U G E R - R U M P F MUNSTER K APELLENBERG 448596 – Nahe, Germany There are no petrol characteristics that are common in German Rieslings. This is a Kabinett style with 9% ABV, a touch of residual sugar that is well integrated with acidity and flavours of lemon, lime and granny apple. It is a very tasty sipper. Served jet cold, it will be perceived as less sweet. $23.29

2014 TA N TA LU S 740494 – Okanagan Valley, BC 2014 was a dry vintage, which means the flavours in the grape are more concentrated. Tantalus produces a classic dry style Riesling that is racy with a mineral edge that is balanced by notes of lemon, apple and stone fruit. This wine would be fantastic with roast pork or other fattier style dishes. $30.49

20 13 T R I S A E T U M 738102 – Willamette Valley, Oregon A great example of a dry style from the new world. Oregon is relatively cool; therefore, the acidity and fruit come very well balanced. Flavours of green apple, lemon, and lime are present with a touch of ginger and minerality on the finish. A great wine on its own or with food such as roast chicken. $35.69

2011 “1636” S E K T T R O C K E N 754274 – Mosel, Germany This Sekt Trocken is an off-dry sparkling Riesling. Bubbles are a great addition to any occasion, from Sunday brunch to a welcome cocktail.

Although this style is off-dry, we find that the bubbles help to cleanse the palate and make this a great pairing with fruit crepes or savory cheeses. $25.79

VISIT KAREN AT BEDDINGTON CO-OP WINE SPIRITS BEER

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sips A winter getaway may not be in the cards this year. But don’t let that stop you. Invite the neighbours over for a virtual beach party. Since blue cocktails are back in vogue, we’ve included some of our favourites.

Escape the winter blahs E N J O Y A TA S T E O F T H E T R O P I C S W I T H T H E S E E N T I C I N G C O C K TA I L S

CARIBBEAN MILK PUNCH

TRUE BLUE

CORPSE REVIVER NUMBER BLUE

1 ounce Jamaica Rum

4 parts Absolut Vodka

1 ounce London Dry Gin

½ ounce Kentucky Straight Bourbon Whiskey

1½ parts Blue Curaçao

1 ounce Lillet Blanc

1 ounce vanilla bean simple (homemade)

1 part Elderflower Liqueur

1 ounce Blue Curaçao

1 ounce cream

1 part lemon juice

1 dash of Absinthe

Dash of nutmeg

Tonic water

1 ounce fresh lemon juice

Combine liquids in a shaker. Shake with ice until frothy and strain into a “coupe” glass. Dash with nutmeg for garnish.

Spiral lemon peel

Lemon peel for garnish

Fill a highball glass with ice cubes. Add Absolut Vodka, Blue Curacao, Elderflower Liqueur and lemon juice. Top up with tonic water. Garnish with lemon.

Combine ingredients in cocktail shaker. Shake well, strain into a chilled cocktail glass. Garnish with a lemon peel.

½ cup guava juice

AVIATION COCKTAIL

1 ounce Gin

¼ cup orange juice

2 ounces Gin

1 ounce Fino Sherry

1 cup pineapple (cut into 1-inch wedges)

¼ ounce Maraschino Liqueur

½ ounce Blue Curaçao

6 orange slices

¼ ounce Creme de Violette

½ ounce pineapple gum

6 blood orange slices

½ ounce fresh lemon juice

½ ounce lemon juice

6 mango slices

Spiral lemon peel for garnish

Seasonal berries and pineapple leaves

Seeds and juice from 1 passion fruit

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Garnish with lemon peel.

Combine all ingredients in a mixing glass. Add ice and shake for about 10-15 seconds to chill down. Double strain over shaved ice in a double old fashioned glass. Garnish with pineapple leaves and seasonal berries.

TROPICAL SANGRIA

1 bottle of Sauvignon Blanc

In a carafe or pitcher combine wine, juices, pineapple wedges, orange slices, mango, passion fruit juice and seeds. Stir well and seal tightly with plastic wrap. Refrigerate at least 2 hours (or up to 24 hours). Pour sangria and fruit into glasses with crushed ice. Serves 4–6

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SON OF A BEACH

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Experience wine in hi-fi CHOOSING THE RIGHT STEMWARE TO MAKE YOUR WINE SING

Your glass is the sound board. It is the amplifier. It is the acoustics of the venue. Using the right one will heighten your pleasure. Especially for those seeking to savour a wine in all its complexity.

Think of it as a home stereo system.

You can have the best speakers in the world (a rare cellared wine), but if the amplifier (glass) is not up to the task, you’re missing out.

Imagine listening to The Beatles “Here Comes the Sun” on an MP3 player with earbuds. Sounds great right? Does the trick, and makes you smile. Now, imagine hearing this song at an Imax Theatre in Dolby Surround Sound.

Your mind has just been blown.

Stemware has evolved significantly in the last 20 years. New designs have been created to highlight specific wine types, styles and varietals. The stem type and size, shape of the bowl, rim circumference and size of the opening opening all play an important part in the experience.

Like music, subtle tones, textures and nuance are the heart of soul of a great wine experience. When these characteristics are amplified using premium stemware, the result is majestic.

It’s all about the interaction of oxygen and its implications on the structure and bouquet of the wine – which bring out the flavour, texture and scent – to create the perfect glass for your favorite wine.

SO WHICH GLASS IS RIGHT FOR WHICH WINE?

Join us to learn about the myriad of stemware, and which shape and sizes are most appropriate for which wines. Best of all, you get to keep your glasses! For event dates and locations, see our Event Calendar on page 20.

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sips W HAT ’S IN MY GL ASS? continued from page 5

A N D R E W PA U L S E N , S O M M E L I E R C O O R D I N AT O R

The bear may hibernate in winter; however I have a bear’s appetite for Alberta meats and big red wines in the colder months. Although the onset of winter generally has me pining for warmer places, I enjoy a lot of red wine along with a good book or company in a cozy den... and a wonderful dinner to set the mood.

Here are some big, full reds to keep you comfy when the snow comes.

20 11 C H AT E AU A R G A D E N S B O R D E AU X S U P E R I E U R 721241 – France I like it with most lamb dishes, chops, roast leg or a rack (not too heavily spiced). It comes from a hilly vineyard in the Entre-DeuxMers of Bordeaux with two thirds being Merlot with Cabernet’s Sauvignon and Franc the remainder. In the glass plum and fruitcake notes come forth. It is drinking nicely now. Save a glass after dinner to go with your book. $23.49

2 0 1 2 W Y N N S B L AC K L A B E L C A B E R N E T S AU V I G N O N 502039 – Coonawarra, Australia While it can be added to make a wonderfully rich beef stew, you may find this a bit pricey. Instead, I recommend a bottle to enjoy while making the stew and another while eating it. Another bottle after dinner is a must as this wine is very enjoyable on its own. Featuring full black fruit flavours, mint and earth notes from Australia’s Coonawarra region, famous for its red terra rossa soils. $28.29

20 10 FA L E R N I A E LQ U I VA L L E Y S Y R A H 770259 – Chile A great nose on this wine: spice, flower petals and black pepper.

I have had this wine with peppercorn elk steak and beefsteak.

Delicious! The Elqui Valley is Chile’s most northern wine region, 320 km north of Santiago. Its proximity to the sea and Atacama Desert create daytime/nighttime temperature changes that help preserve acidity in the grapes, which makes this Syrah feel lifted. $19.49

2 0 1 3 G AU C H E ZCO R E S E R VA P E T I T V E R D OT 770074 – Mendoza Argentina Argentinians have a lot in common with Albertans. Mendoza is a mountainous area. However, it is the love of beef, raising, making and eating it where we parlay. This Petit Verdot spends 6 months aging in French and American oak barrels, has spicy aromas and rich black fruit flavours that make it a perfect partner for a Sunday prime rib roast dinner. $25.49

2010 GOMBA ‘SORI’ B O S C H E T T I B A R O LO 9 3 4 0 2 5 – Piedmont Italy Barolos are made from Nebbiolo, which in the glass is generally a softer ruby colour and transparent. This can be deceptive with regard to the full flavours and body the wine has. Sori is the name of the vineyard that these Nebbiolo grapes come from. The word Sori is derived from the Italian term for evening sun (Sori della Sera). Try the Gomba with a slow braised beef dish and save some for a little meditating and perhaps a cheese plate afterwards. $37.49 L A J OTA V I N E YA R D S – 2 0 1 1 H O W E L L M O U N TA I N C A B E R N E T S AU V I G N O N 7 5 0 1 7 5 – Napa Valley California Howell Mountain was the first sub-appellation to be recognized as such in the Napa Valley back in 1982. Howell Mountain produces concentrated and nuanced wines created in part from the volcanic soils and high elevation vineyards. I love the 2011 La Jota. It has a great chewy black fruit concentration of flavour. You can drink it now after decanting or hold onto it for a few years. Fantastic with a medium T-bone steak. $84.99 VISIT ANDREW AT CROWFOOT CO-OP WINE SPIRITS BEER

What’s in my glass?

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Tour and Taste the Backroads of Italy with us; See our Event calendar Page 21

T R A C Y- LY N N E M A C L E L L A N , S O M M E L I E R C O O R D I N AT O R

I recently had the privilege of visiting Italy and as many people had warned me, I caught “the bug” and am already planning my return! There is something about the landscape, the architecture, the hospitality, the way of life and of course, the wine that draws you in and does not let go. It is difficult to describe Italy with words, but we are fortunate that much of her beauty and regional diversity is revealed in her wines. No other country can boast the charm of thousands of grape varieties and the way in which they are married to their region. Italian wine will make you pause and reflect. It is not only a libation, but an experience that is woven through every part of the country.

T E N U TA C A’ B O L A N I C H A R D O N N AY F R I Z Z A N T E 213975 – Delle Venezie IGT This is how you want to start your evening (or afternoon). A real gem from the Northeast. 100% Chardonnay with just enough natural sparkle to wake your senses. Fresh and aromatic with rich and lively fruit on the palate. A crowd pleaser. A reason to celebrate. $17.29 D O N N A F U G ATA TA N C R E D I 720772 – Sicilia IGP From sustainable vineyards to the artistic labels, every aspect of Donnafugata is in solidarity with the culture and territory of Sicily.

This is a serious but elegant wine comprising of Nero D’Avola, Cabernet Sauvignon, Tannat and others. Along with dark fruit you’ll find subtle licorice and mint, making it the right choice for roasted lamb. $38.29

O CC H I O A V E N TO V E R M E N T I N O 9 3 7 7 3 – Maremma Toscana DOC Vermentino is a great alternative to the popular Italian Pinot Grigio.

It’s crisp and mineral-driven with fresh peach and citrus. The saltwater aroma will allow you to close your eyes and imagine you’re on a beach. It’s also the ultimate seafood wine. Particularly with salty, pan-fried sardines! $16.29 VISIT TRACY-LYNNE AT SHAWNESSY CO-OP WINE SPIRITS BEER

R U B R ATO AG L I A N I CO FEUDI DI SAN GREGORIO 708587 – Irpinia Aglianico DOC “Rubrato” means “ruby” and you certainly get a glassful of brilliant ruby fruit with just a hint of balsamic reduction. Fresh and soft, all the elements conspire in perfect harmony. Try with eggplant parmigiana and pan roasted artichokes in olive oil. $29.99 T E N U TA D I A R C E N O C H I A N T I C L A S S I CO 766820 – Chianti Classico DOCG A modern style Sangiovese with 15% Merlot that is unmistakably Tuscan but with more intensity than you might expect. Tangy fruit flavours dominate, balanced with some earth and cedar. Racy acidity makes it the perfect pairing with almost anything. I had it with wild boar on pappardelle pasta and it was squisito! $21.49 continued on page 14

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Behind the bubbles

P O P P I N G T H E C O R K O N T H E T H R E E W AY S T O C R E AT E S PA R K L I N G W I N E

Whether it is an authentic Champagne, Prosecco or one of the growing list of sparkling wines from around the world, there is something magical about the bubbles – and the way they dance on your tongue and tickle your nose.

But when you “break out the bubbly” do you ever stop to wonder where those tiny bubbles come from?

Actually, there are three processes that can be used to create sparkling wines.

It all begins with the wine. As grape juice is fermented, yeast converts grape sugars into alcohol and CO2. Typically, CO2 is “let off” most wines. But with sparkling wine, the gas is captured and dissolved into the liquid – creating bubbles that rise from the bottom of your glass.

Let’s take a look at these three different processes, and see what rises to the top.

1.

T RADITIONAL

METHOD (METHODE CHAMPENOISE)

The Traditional Method of production ensures the wine you hold in your hand was created in that very same bottle – which means each and every bottle is unique. Champagne is ALWAYS made this way.

This process creates sparkling wines with a rich flavour profile, with the smoothest and finest bubbles. These wines can often benefit from further aging in your cellar.

This process can be used to turn any table wine into sparkling wine. Sugar, yeast and yeast nutrients are added into an existing bottle of wine, which is then recapped and laid to rest while a second fermentation takes place inside the bottle. The yeast eats up all the added sugars, to boost alcohol and CO2 levels.

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Once the yeasts die they sink to the bottom of the bottle where they are often left for months. This adds distinctive characteristics and flavours of fresh bread, toast and wet dough. To remove the expired yeast (or “lees”) the wine bottle is slowly turned bit by bit until the wine is standing “sur pointe” or upside down (a process known as “riddling”). The bottle is dipped in liquid nitrogen to freeze the solids, which are then removed. More wine is added to top off the bottle, which is laid to rest before being released to market.

The sweetness of the wine added determines the style or sweetness of the final product. Those labeled “Brut” are drier and less sweet. “Demi-Sec” are mid scale and “Doux” refers to higher sugar content.

For the champagne taste without the champagne price tag, try Cava from Spain; Cap Classique from South Africa; Californian, Canadian or Tasmanian Traditional Method wines.

Franciacorta is Italy’s response to Champagne. Sparkling Shiraz is also produced this way.

To tell if a sparkling wine from outside of the Champagne region was made using the Traditional Method, look for the following phrases on the label: Methode Cap Classique, Methode Traditionnelle, Traditional Method or Crement.

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“ALL CHAMPAGNE IS SPARKLING WINE. BUT NOT ALL SPARKLING WINE IS CHAMPAGNE.”

Because it is so well known, people often mistakenly use the term “Champagne” when describing all types of sparkling wine.

The truth is, only sparkling

2.

TANK, METODO ITALIANO

OR CHARMAT METHOD

Prosecco, Moscato d’ Asti, Sekt (from Germany) and Lambrusco are just a few of the incredibly popular sparkling wines created using the Italiano Method.

With sparkling wine, the goal is to minimize the flavours coming from the yeast and to instead showcase the flavours of the grapes used in the initial winemaking process. The Italiano (or Tank Method) achieves this by employing large vessels to ensure a high liquid to yeast ratio.

As with the Traditional Method, a base wine is used. The wine can be made from any grape variety and all sweetness levels.

The base wine is placed in a large tank where it is inoculated with more sugar and yeasts. The yeast activates a

second fermentation process, creating bubbles that are trapped inside the closed tank. The wine is drained off the yeast and bottled under pressure to create aromatic, fresh and lively bubbles meant to be drank in their youth. Bubbles are well integrated and typically larger in size.

3.

wines produced from grapes grown in the Champagne region of France can legally be called “Champagne.” Not only that, to be a true Champagne, it must follow exacting rules around fermentation process, types of grapes, growing practices... even bottling.

CARBONATION

This is the simplest way to make bubbles. Since time is money, it is also the most economical. CO2 is pumped from cylinders into the wine and immediately bottled. This method is quite effective for retaining aromatic fruit flavours. However, the bubbles dissipate very, very quickly in the glass. For this reason, high quality sparkling wines are not produced using this method.

Is it Champagne you are after?

Perhaps the occasion calls for a more affordable price tag, in which case a Cava or a friendly and fruit driven Prosecco would fit the bill. Ask your Co-op Wine Spirits Beer retailer what they would recommend.

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sips Join us for a taste a peak into this most aristocratic wine region. See our Event Calendar page 20

En Primeur Bordeaux

O U R B U Y E R - P I C K S F R O M E N P R I M E U R 2 0 1 2 H A V E F I N A L LY A R R I V E D !

Every year in the late days of March, the world’s foremost wine experts, buyers and critics descend upon the vineyards and cellars of the posh Bordeaux region for a week of En Primeur events and tastings.

The purpose of this circus is to taste, assess and buy wine based on samples served straight from the barrel.

At this stage, the wine is not actually finished. It is merely an infant in its first six or seven months of existence – and will not be released until it is two to three years old, depending on the producer. However, the idea is to get the jump on the supply and demand crunch that lifts the prices of Bordeaux into stratospheric realms. Securing an allocation of wines before bottling and fetching a reasonable price is the goal.

A week of En Primeur tasting gives a buyer the opportunity to find where the best values lay.

2012 was an incredibly challenging year for most of the Chateaus.

Extensive and meticulous work had to be done in the vineyards due to several untimely bouts of rain and a downright drenching in mid October. This led to several intense adjustments in the vineyards.

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Most wineries dropped excessive amounts of fruit and only harvested a fraction of their potential. Compared to previous vintages (especially 2009 and 2010, which have a swagger and resonance) the 2012s demonstrate much more restraint.

Mike Roberts, Sommelier Manager for Co-op Wine Spirits Beer, is always excited by the new arrival of Bordeaux.

He says the hallmarks of Bordeaux (higher acidity, slightly lower alcohol content and firm tannins supporting ripe fruit) shine through in the 2012 vintage, despite the cooler growing conditions. These characteristics will be revealed in their full glory once these bottles reach maturation in the cellar.

“I suspect as in the past we will find this vintage to be a bit of a sleeper that will hold itself tightly for a few years in bottle... releasing and unwinding in a slow evolution.”

According to Roberts, Bordeaux is a maritime climate and its proximity to the Atlantic Ocean Gironde Estuary will always make for challenging vintages. Without fail, French vintners find a way to adapt and maintain their impeccably high standards.

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Here is a peak at some of the new arrivals, available at Co-op Wine Spirits Beer:

C H AT E AU M A R G AU X 2 0 1 2 95 Points Robert Parker,

C H AT E AU C H E VA L B L A N C R O U G E 94-96 Points Robert Parker

95 Points Wine Spectator Bay leaf and menthol hints lift a core of crushed plum and warm cherry confiture notes while the background fills steadily with black tea, singed alder and iron elements. Turns a little darker on the finish, with a coating of bittersweet cocoa powder and roasted vanilla bean accents. The minerality stays buried for now. Remarkably dense and packed, yet refined. Needs some time to unwind. Best from 2018 through 2030. 749584 $849.99

95 Points Wine Spectator The final blend for the 2012 Cheval Blanc was 54% Merlot and 46% Cabernet Franc. Despite the use of 100% new oak, there is not a hint of vanillin, toast or espresso notes in the aromatic bouquet, which is filled with scents of black currants, sweet cherries, lavender, forest floor and a hint of underbrush. Concentrated with a surprisingly lofty alcohol level of 13.9% as well as a tannin level that equals their 2010 (a wine bestowed a three-digit score), this full-bodied, opulent 2012 has a pH of 3.8, which accounts for its suppleness, velvety texture and heady richness. It is a great success in this vintage. It will be approachable early given its silky structural aspects, and should last for two decades. 771454 $579.99

C H AT E AU M O U TO N R OT H S C H I L D 2 0 1 2 94 Points Robert Parker 95 Points Wine Spectator As for the 2012 Mouton Rothschild, one can’t help but love the artist’s label, in this case done by Miquel Barceló, of two rams fighting for superiority. Representing only 49% of the crop, this blend of 90% Cabernet Sauvignon, 8% Merlot and 2% Cabernet Franc has an inky bluish/purple colour, which is far darker than its nearby neighbor, Lafite Rothschild, or even Pontet-Canet. Multi-layered, with rich, concentrated, crème de cassis fruit, a medium to full-bodied mouthfeel, and stunning purity, this is a major success in 2012.

Definitely a bigger, richer wine than rival Lafite Rothschild, Mouton’s 2012 seems to have more density as well. The tannins, however, remain soft and well-integrated. This wine should drink well for 25-30 years and is somewhat of a sleeper for a 2012 first-growth Médoc. 749529 $849.99 C H AT E AU C L E R C M I LO N 2 0 1 2 92 Points Robert Parker 90 Points Wine Spectator This is another strong effort from the Mouton Rothschild stable and its excellent administrator, Philippe Dhalluin. The 2012 Clerc Milon has an almost blackish-blue opaque color, soft tannins, ripe notes of blackcurrants, licorice and subtle background oak. There is an attractive floral, licorice quality to the fruit. The wine is medium to full-bodied and beautifully pure with ripe tannin. It is soft enough to be approachable in several years and should drink well for 20.

756593 $139.99 C H AT E AU C AT E N AC B R O W N 2012 93 Points Wine Spectator 90-93 Points Robert Parker This red offers beguiling aromas of bergamot, roasted sandalwood and black tea before giving way to a well-endowed core of plum, blackberry and raspberry reduction notes. The structure is remarkably fine-grained, showing seamless integration through the long finish.

A really great showing. Best from 2017 through 2025.

744982 $109.99

C H AT E AU H AU T B R I S S O N 2 0 1 2 91 Points Robert Parker 88 Points Wine Spectator The basic cuvée of Haut-Brisson (95% Merlot and 5% Cabernet Franc) in 2012 is no shy sibling. It is a beautifully made, dense ruby/ purple wine with a brilliant display of creamy blackcurrant and black cherry fruit interwoven with spicy oak. This opulently textured, fullbodied wine is another great success from the Kwok family. Of course, the Réserve cuvée is slightly richer and fuller, but this is top-flight as well and a big-time sleeper of this vintage. Drink it over the next decade or more. 771459 $61.99 C H AT E AU L E O V I L L E B A R TO N 2 0 1 2 92 Points Robert Parker 89 Points Wine Spectator Dense ruby/purple with cassis licorice and forest floor notes in the aromatics. Leoville-Barton’s 2012 is a relatively big, rich, masculine style of wine. This full-bodied wine needs 5-8 years of cellaring and should evolve easily for 25-30 years. 756897 $138.29 C H AT E AU P O N T E T C A N T E T 2 0 1 2 93 Points Robert Parker Wine Spectator The impeccably run, biodynamically farmed estate of Alfred Tesseron goes from strength to strength. The 2012 triumphs once again with its notes of dark plum, blackcurrant, licorice and almost a hint of truffle, its full-bodied, supple tannins and beautiful, expensive mouthfeel. Complex and deep. Anticipated maturity 2017-2035.

744974 $229.99 C H AT E AU G I S CO U R S 2 0 1 2 90 Points Robert Parker 90 Points Wine Spectator The plump, rich and densely purple-colored 2012 Giscours has turned out very well in this vintage, offering loads of fruit. A blend of 60% Cabernet Sauvignon, 32% Merlot and the rest Cabernet Franc and Petit Verdot. It has a moderate finish, and is medium to full-bodied with excellent licorice and crème de cassis notes, as well as a broad, round, juicy mouthfeel. This is a wine that can be drunk young. 758855 $110.99

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sips WHAT ’S IN MY GL ASS? continued from page 9

MIKE ROBERTS, SOMMELIER MANAGER

There are literally thousands of different grape varieties in the world to explore.

Probably only a few dozen would be recognizable to most consumers and perhaps less than a dozen will have been experienced. There is an incredible world of wine out there just waiting for you. So pull yourself out of that rut and crank open a bottle. Here are a few of my favourite off the beaten path wines that are definitely worth exploring.

WHITES R A B L G R U N E R V E LT L I N E R 4 09235 – Kamptal, Austria Gruner Veltiner is a great dry unoaked white for sipping and pairing.

Noted for a unique pithy texture and boatloads of citrus fruit. This one is a little fuller in style, bursting with pink grapefruit, lemon, as well as a tiny whiff of flowers and white pepper. Great with seafood! $19.49 OT TO M U R I F I A N O 7 45555 – Tuscany, Italy Fiano is best known in the town of Allino, but in Tuscany Collazi produces a wonderfully textured wine with great acidity and interesting complexity – all intertwined with superb stone fruit characteristics. The versatility of this wine is astounding. Pair with nearly anything, including good conversation. $22.69

CEDAR CREEK EHRENFELSER 306332 – Okanagan, Canada This unique grape variety is actually a cross of Riesling and Sylvanner, created in Germany but now produced at several B.C. wineries. It is overtly aromatic, fun, fresh, floral and smidge sweet. A great sipper with cheese plates and fresh fruit like peaches. Also a pleasant companion to ceviche and delicate seafood dishes or spicy curries. $20.29

J UA N G I L M O N A S T R E L L 7 2 4 8 3 7 – Jumilla, Spain One of my favourites, Monastrell is known as Mourvedre in France.

Low acidity levels and very mild tannin make this wine utterly gulp-able. It is packed with jammy dark fruit, pepper and vanilla. It is just yummy and perfect with casual fair like a burger or some saucy ribs. $22.29 P I R R A M I M M A P E T I T V E R D OT 6 0 8 2 1 6 – McLaren Vale, Australia Petit Verdot is a perfect match for Alberta Beef loving wine drinkers.

It is big, bold and dense, packed with dark jammy fruit, spice and a rustic tannic structure. It’s a mouthful and great with red meats, stews and braises. $25.49 VISIT MIKE AT SHAWNESSY CO-OP WINE SPIRITS BEER

REDS GRANDE RESERVE N AO S S A B O U TA R I 140111 – Naoussa, Greece This is a gem of a wine, and sits somewhere between Barolo and Pinot Noir. The wine has been barrel matured for four years and exhibits great savoury notes to complement deep cherry flavours.

With firm tannins, great acidity and complexity it is best served with a meal (Greek cuisine would be most fitting). Made with a little known grape variety named Xinomavro. $20.29

f from ordinary far CLOSE TO HOME Discover the Wines of British Columbia.

We’re right next door!

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ERIC SOUTHWARD

It’s after the holiday season, so I’m cold and broke. And in times like these, I tend to reach for wines from France’s Rhone Valley. The region is full of richer, bolder wines that take care of my wallet. With grapes like Viognier, Marsanne, Roussanne, Grenache, Syrah and Mourvedre playing key roles the whites tend to be lower in acid and rich with orchard fruit and floral characteristics, while the reds tend to be full, soft and spicy.

Here are some of my go-to’s.

E. GUIGAL COT E S - D U - R H O N E B L A N C 722440 – Southern Rhone, France

From one of the legends of the Rhone Valley known for making some of the most decadent wines in France. While this white wine a blend of six grapes, it is 65% Viognier with Marsanne and Roussanne making up most of the balance. Unoaked, with juicy flavours of pear and peach, there’s a nice little citrusy zip on the finish that makes you want to pour that second glass.

P E R R I N V I N S O B R E S “ L E S CO R N U D S” 717235 – Southern Rhone, France

The better wines from the Rhone have a town’s name on the label, and the village of Vinsobres is home to some of the best values. From the Perrin family, one of the largest organic producers in southern France, it is a 50/50 blend of Grenache and Syrah.

Medium-bodied, silky and fresh, this wine tastes like blackberries, purple plums and white pepper. $20.49

$19.49

M . C H A P O U T I E R R A S T E AU

DELAS COTES-DU-RHONE ROUGE “SAINT-ESPRIT ” 595736 – Southern Rhone, France

750075 – Southern Rhone, France

Mostly Syrah, which is a bit of a rarity for red Cotes-du-Rhone – normally Cotes-du-Rhone reds would be mostly Grenache. I can’t get enough of this stuff, with its boozy-cherry, fresh black pepper and Herbs de Provence flavours. Begging for beef stew.

Vineyards surrounding the village of Rasteau are some of the best in the region, yet the prices haven’t caught up with their quality, which is great for us! Michel Chapoutier is a genius, and his Rasteau explodes with flavours of kirsch, dark chocolate and anise. $21.99

$17.99

What’s in my glass?

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STEPHANE VEDEAU CROZESH E R M I T A G E “J . B O U T I N L E S H A U T S GR ANITES” 736236 – Northern Rhone, France

There’s only one red grape grown in the northern part of the Rhone, and that’s Syrah. In most appellations in the north, a splash of white grapes can be blended with the Syrah, but this red from Crozes-Hermitage is 100% Syrah. Dark, spicy and a touch grippy, it wouldn’t be a bad idea to have a glass, or two of this with a good book, a warm fire, and some hard cheeses. $34.99

INTRODUCING OUR NEWEST S O M M E L I E R CO O R D I N ATO R E R I C S O U T H WA R D

Eric joined our team in November and brings with him a vast understanding of the world of wine, gained through more than ten years working in boutique wine shops throughout Calgary. Eric has been an instructor for the International Sommelier Guild, is a Certified Sommelier and brings a deep passion for wine, spirits and beer.

MEET ERIC AT MIDTOWN CO-OP WINE SPIRITS BEER

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the “S”word WHY “SWEETNESS” IS A MISUNDERSTOOD WORD I N T H E E V E R Y D AY W I N E V O C A B U L A R Y

Just like your mother always told you, “There are some words that are simply inappropriate to use.”

In the wine world, “sweetness” is one of them. Not because it is a “dirty word.” It has its appropriate time and place. Yet for many consumers (particularly those new to wine) it is a description that is often misunderstood, and as a result, misused. The confusion is leading many down the wrong path when trying to find wines they truly enjoy.

That “sweet” taste sensation you may or may not love isn’t due to sugar content: it’s more often than not the result of the wine’s fruitiness.

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“When a customer says they like a sweet wine, our first instinct is to point them to a wine high in residual sugar.

Yet what the customer really wants is a very fruit-forward wine. A wine can have a fruity sensation, yet technically be dry... that is, very low in residual sugars.”

Roberts says sweetness is perceived and felt on the tongue as a texture.

This sensation appears at the tip and the top of the tongue – and has the feel of a heavy, almost coating, sensation.

“We each have our own individual abilities to perceive sweetness on the palate. This is where the water is muddied. Tannin (mouth drying)

and acidity (mouth watering) both will influence our ability to perceive a wine’s sweetness and make it seem more or less sweet.”

W H I L E W E ’ R E AT I T, L E T ’S N OT F O R G E T T H E “ D ” W O R D

Dryness is another word that is widely used, but may not accurately reflect the type of wine you are seeking.

A “dry red” describes nearly every red wine on the shelf – as most reds have very low ratio of residual sugar. Those who like “dry wines” are likely looking for a wine that is not as fruit driven, has more savoury notes, textured tannins, vivacious acidity and a dry feel.

So here is where the confusion begins: wine professionals use the term “sweetness” to indicate the amount of residual sugar in a wine. Yet, what our senses perceive as a “sweet” flavour is not dependent on residual sugar. It is instead due to the intensity of the wine’s fruitiness.

Extra Dry (XD) No perceived sweetness, clean crisp acidic finish

“It’s about getting new wine lovers and wine store staff speaking the same language,” suggests Co-op Sommelier Manager, Mike Roberts.

Medium (M)

Slight sweetness perceived

Medium Sweet (MS)

Noticeably sweet

Sweet (S)

Distinctively sweet

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Dry (D) No distinct sweetness well rounded with balanced acidity

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On the go?

THE FINAL WORD ON GETTING A W I N E YO U ’ L L E N J OY...

Visit coopwinespiritsbeer.com/flyers to check our weekly offers.

A simple tip: a cool climate tends to produce wines that are less viscous, have higher acidity and can seem drier. A hot climate will fully ripen grapes and tannins – helping to create a plush and fruit filled wine that is often full-bodied and more tropical in style.

Perhaps the best way to help us help you find a wine you’ll love is by keeping a list of those you’ve tried and have enjoyed. There are actually a number of cool apps that let you take photos of the label, make notes and rate the wine.

And next time you come into Co-op Wine Spirits Beer, don’t be embarrassed to use the “F” word (“Fruitiness”). We promise not to tell your mom!

CO MPARISON OF SUGA R CO DE S TO AC TUAL SUGAR CO NT E NT

(0)

0-5

(8)

75 - 85

(1)

5 - 15

(9)

85 - 95

(2)

15 - 25

(10) 95 - 105

(3)

25 - 35

(11) 105 - 115

(4)

25 -45

(12) 115 - 125

(5)

45 - 55

(13) 125 - 135

(6)

55 - 65

(14) 135 - 145

(7)

65 -75

(15) 145 - 155

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Get your gaucho on!

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

Argentina is considered a new world country in a wine context. However, it a thriving wine making powerhouse with more than 150 years of experience cultivating vines against the foothills of the Andes Mountains.

Mendoza is the capital city of the Mendoza Province, which is Argentina’s wine capital. There are many parallels that can be drawn between Mendoza and the Calgary region. We both experience some very similar and important climactic influences due to our proximity to the large mountains to the west. The Andes and the Rockies create a rain shadow effect, making both provinces relatively dry and sunny.

In Calgary we experience the warmth of Chinook winds that take the bite off a cold winter snap. In Mendoza they have the Zonda: a wind that blows warm air from the nearby Atacama Dessert, the driest place on earth. This warm wind is both a blessing and a curse as it can be swift and violent.

Calgary and Mendoza cities are high altitude habitats that experience four seasons (although Mendoza winters are relatively mild).

Much like southern Alberta, the rugged terrain of the Andes foothills has long been home to ranchers, farmers and cowboys alike. Grazing cattle and beef reign supreme and the South American cowboy (gaucho) is deeply entrenched in the culture. Red meat dominates the dinner table, so its no wonder that Argentina is a great place to start when it comes to big, burly, deep red wines that are the ideal sidekick to a perfectly grilled steak.

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A N E X PAN D IN G FRO NT IE R

Malbec is Argentina’s flagship wine.

The Malbec train is whooshing full steam ahead with consumers who wish to divulge in its voluptuous, floral, purple toothed beauty. Yet there is more than meets the eye when it comes to experiencing our South American cousin’s wine offerings.

With more than 500,000 acres of vineyards currently cultivated in Argentina, there is much to explore!

The long, hot, arid, sunny and high altitude vineyards are perfect for ripening tardy and slow red grapes such as Malbec, Cabernet Sauvignon, Syrah, Petit Verdot and others.

Don’t worry about leaving the Malbec main line. You will always be on the right track lavishing yourself with any of these luscious varieties, which are equally delightful with red meats and bold dishes.

The hallmark of these wines are not notes of earth or a sense of place, rather a style that has come to define Argentinian wines: heavy coating in your glass, fruit driven sensations on the palate and intense depth, flavour and texture. These wines are anything but light on their feet.

B ONARDA: T HE MYS TE RIO US S TR ANGE R

In many classic westerns, the plot thickens when a tall, mysterious stranger rides into town. In Argentina, this role is played by Bonarda. This is an off the beaten path grape variety that will be pleasing to the most diehard Malbec enthusiast. Its soft, round and plush texture makes for an entirely gulpable wine. With very similar expressions of deep dark fruit, mild tannin and very low acidity as Malbec, Bonarda is an easy-drinking, velvety wine. The best part is that you can find some amazing Bonardas without breaking the bank.

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TO RRO NTE S : TH E W H ITE S T E T S ON

Every great wine region needs a compelling white to come to the rescue. In Argentina, it is Torrontes.

An unknown to many the wine lovers, this grape is not commercially produced anywhere else in the world.

Imagine if Sauvignon Blanc and Gewurztraminer were young, passionate lovers and started a family?

Torrontes would be their first-born.

Torrontes is aromatic and pretty on the nose... with flowers, citrus and stone fruit to complement. Yet this Argentinian treasure backs it up with a crisp, clean and fresh body in a dry style. It is a perfect match for fish, poultry or a board of your favourite cheeses and meats. (A great winter white on a warm Chinook day, if you ask us!)

Whether you feel comfortable on the Malbec Express or would like to explore the many frontiers of Argentinian wine, we are confident you will discover some exceptional picks at some very fine prices.

And after you visit us, might we recommend talking to your butcher about a premium cut of Alberta Beef... as a way of bringing our two cultures together?

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F R I N G E W I N E S – Drink outside the box We like to use the expression ‘think outside the box’. Yet when it comes to selecting wine, most people return to their old favorites time and again. We want to help you expand your comfort zone and potentially introduce you to your next favourite. From big reds to crisp whites, we will expose your innocent taste buds to some of our favourite “indie rock” wines.

Shawnessy: January 16th 7-9pm • $30/Person Oakridge: February 25th 7-9pm • $30/Person Crowfoot: March 18th 7-9pm • $30/Person G N A R LY D U D E S – Old and Ancient Vines Grape vines that reach old age can produce some of the most complex, interesting and concentrated wines in the world. There are select regions around the globe where some varieties are thriving on ancient vines. We’ll taste wines with the deepest of character and discover what it is that is so special about old vines.

Crowfoot: February 25th 7-9pm • $35/Person

EVENT DESCRIPTIONS Register online or at your nearest Co-op Wine Spirits Beer.

A L L O U R LO V E S – Valentines Day Chocolate and Wine An angelic experience in celebration of Valentine’s Day and love. We are playing matchmaker by bringing together a flight of divine wine pairings with the succulent creations of Calgary boutique chocolatier, Epiphanie Chocolates. Debra and John will share their most decadent chocolate treats. Be prepared to fall in love all over again.

Shawnessy: February 12th 7-9pm • $45/Person Beddington: February 13th 7-9pm • $45/Person A L S AT I A N A D V E N T U R E Join us for an adventure through France’s premier white wine region. Bordering Germany, Alsace is an eclectic region where a distinct Bavarian influence underlies French cuisine, culture and wine making. (See our feature story in this edition of SIPS). These beautifully aromatic wines are perfect for winter sipping and even better with the right dish. We will help “Raise Your Bar” and introduce you to the wonderful world of Alsace, France.

Beddington: February 20th 7-9pm • $25/Person Oakridge: March 11th 7-9pm • $25/Person B E E R N C H E E S E – Need We Say More?

It doesn’t get much better than this classic event. Two of our favourite things coming together. From relied upon regional pairings to adventurous modern takes, we will dive deep into our beer and slice into our favourite cheeses. Guided by our in house experts.

Crowfoot: January 28th 7-9pm • $30/Person Shawnessy: February 20th 7-9pm • $30/Person Beddington: March 11th 7-9pm • $30/Person

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BORDEAUX WINES Some of the most famous and reputable wines come from the region of Bordeaux, which is the second most visited city in France after Paris! This aristocratic region is massive: with 300 000 acres of vineyards, over 7300 producers making over 450 million bottles of wine each vintage. That’s almost 1.5% of the entire world’s wine production. Let us open the window into the world that is Bordeaux with Reds, Whites and even some sweet wines!

Beddington: February 19th 7-9pm • $45/ Person Oakridge: February 27th 7-9pm • $45/ Person B U B B L E S N B I T E S – Food & Wine Bubbles are always the answer. The high acidity and cleansing bubbles make it the most versatile wine for food pairings (and seriously who doesn’t like bubbles?) In this fully catered event we plan to prove the versatility of sparkling wines by pairing with an array of dishes.

Crowfoot: February 13th 7-9pm • $75/Person Oakridge: February 13th 7-9pm • $75/Person

G U E S S T H E E X P E N S I V E W I N E – Old World Guess the Expensive Wine is one of our favorite events. This version has a slight twist to it: all of the wines in the flight will be from the Old World, which essentially means Europe. So if you’re a fan of wines from France, Italy, Spain, and Germany et al…you’re sure to like this class. We will give you the prices, but its up to you to match them up with the appropriate wine. It’s not as easy as it sounds but it’s always lots of fun.

Oakridge: January 16th 7-9pm • $25/Person Shawnessy: January 23rd 7-9pm • $25/Person Beddington: March 5th 7-9pm • $25/Person H I T L I S T – Wine Spectator’s Top 100 Sure, David Letterman was famous for his Top 10 lists. But among wine lovers, Wine Spectator’s annual Top 100 List is the one the whole town is talking about. Their choices are the subject of much anticipation, debate and hand wringing. While we can’t possibly sample them all at this exclusive tasting, we will be featuring an impressive selection of the wines that made this year’s cut. We defy you to list one good reason not to attend.

Crowfoot: February 20th 7-9pm • $45/Person Oakridge: March 31st 7-9pm • $45/Person

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

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H I S TO R Y O N T H E R O C K S , (history of iconic cocktails) This is the perfect event for the mixologist who believes a complex drink should be flavoured with a compelling story to raise the bar.

We will look into the history of some of the classic cocktails – from the Martini to the Manhattan to the Sazerac and more – tasting each as we go. You may even be able to mix up your own cocktail for us to try.

Crowfoot: February 12th 7-9pm • $35/Person Shawnessy: February 26th 7-9pm • $35/Person 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 – Food and Wine 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 sommelier-selected wine pairings.

Savoir Fare: Classic French cuisine and wine Crowfoot: March 19th 7-9pm • $75/Person Oakridge: March 19th 7-9pm • $75/Person

P I N O T N O I R : The Heartbreak Grape Pinot Noir is called the heartbreak grape because it is incredibly challenging to grow and is often said can make or break a winemaker – as it may mutate in the vineyard. It requires ideal growing conditions in order to produce a good wine. Grown the world over, Pinot Noir is best known from the regions of Champagne, Burgundy, California, New Zealand and Canada. Let us show you some Pinot Noirs that will win your heart.

Crowfoot: February 6th 7-9pm • $35/Person Oakridge: February 19th 7-9pm • $35/Person Beddington: February 27th 7-9pm • $35/Person

THE DRINKING VESSEL – Riedel Glassware Tasting Riedel has been famous for the art of glass making since 1756, and produce a style of glass for every style of wine. Differently shaped glasses enhance certain aromas and flavours – as well as your ability to perceive them. Does your vessel matter? Is it the motion of the ocean or the size of the ship? You will NEVER look at a wine glass the same again. Ticket includes tasting and a set of Riedel glasses to take home!

Crowfoot: March 3rd 7-9pm • $100/Person Shawnessy: March 4th 7-9pm • $100/Person

ROSÉ There has been a big spike in interest for Rosé over the last couple of years. Most wine producing countries have their unique expressions.

Join us as we uncork our favourite renditions and show you why pink is popular again. As sommeliers, we love Rosé, as it pairs perfectly with almost any food and any time of year. You’ll learn not all Rosé is created equal and that most are surprisingly dry.

Crowfoot: March 24th 7-9pm • $25/Person Shawnessy: March 31st 7-9pm • $25/Person

W H I S K Y B AT T L E – Canada vs. USA The term whisky is the catchall word to describe a spirit made from fermented cereal grains generally aged in wooden barrels. As well as the cross-border spelling differences between these two styles (whisky vs. whiskey), there are other subtleties that we will look at as we taste through a range of our favourites. Can you tell which whisky is made from which grain or which country?

Crowfoot: January 30th 7-9pm • $35/Person Shawnessy: February 6th 7-9pm • $35/Person Beddington: March 17th 7-9pm • $35/Person

ITALIAN BACKROADS Italy is known as the land of the vine. With thousands of indigenous grape varieties and hundreds of recognized wine styles, there’s much to explore beyond Chianti, Valpolicella and Pinot Grigios. Let our sommelier take you through some of Italy’s lesser known wine styles and regions.

Beddington: January 29th 7-9pm • $35/Person Crowfoot: February 27th 7-9pm • $35/Person Oakridge: March 10th 7-9pm • $35/Person

R U M B U L L I O N – No longer a Hot and Hellish Liquor “Rum” comes from the now out-dated word “rumbullion”. Much like the original namesake; the styles have changed for the better. The Rum category has been growing in popularity over the last several years, reflecting the elevated quality and selection. From white to dark to everything in between... there is a rum for everyone.

Crowfoot: January 22nd 7-9pm • $35/Person Oakridge: February 5th -9pm • $35/Person

J U N K N J U I C E – Snooty Wine Need Not Apply You don’t need fancy cheeses or posh truffles to open a nice bottle of wine. We want to prove wine can be enjoyed with your favourite guilty pleasures and a good movie. Join us for some unexpected pairings: chips, candy, chocolate and nuts. This is sure to shatter your stereotypes of the humourless, uptight sommelier.

Shawnessy: January 30th 7-9pm • $25/Person Beddington: February 5th 7-9pm • $25/Person

T H E C E L L A R M A S T E R – Library Tasting Managing the nobleman’s wine cellar was the original task of a sommelier (that and making sure the wine wasn’t poisoned!) The art of cellaring lies in the ability to properly assess a wine in its youth before determining how long it can rest until it is ready to enjoy. The many factors that go into cellaring deter most people from trying to build one, but it can be quite simple to do. At this event we will taste both young and older wines, talk about the cellaring potential and give you a head start on building your own.

Oakridge: March 5th 7-9pm • $45/Person Crowfoot: March 11th 7-9pm • $45/Person

PAR ADING PORTUG AL The Iberian Peninsula is mainland Europe’s westernmost region and one of the most exciting! The country’s table wines have been garnering recognition worldwide as some of the top values to be had. Join us for a fun-filled night with fresh, bold and unique wine offerings from one of the regions to watch out for in 2016.

Oakridge: February 11th 7-9pm • $25/Person

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W I N E B AT T L E S – Australia vs California Lets get ready to rumble as the top two heavyweights in the wine division go toe to toe. Both these hot climate wine regions produce some of the biggest and best wines in the world. These two heavy hitters will go cork-to-cork (or screw cap-to-screw cap) in what will be an epic battle. Tonight’s card features: bubbles, crisp whites and rich round reds. How will you score this bout?

Oakridge: March 4th 7-9pm • $25/Person Beddington: March 18th 7-9pm • $25/Person W I N E D O W N W E D N E S D AY – Value Wines Under $20 In this mid-week event, we will lead you through a flight of wines that over-deliver and don’t break the bank. Our sommelier will select hidden gems that bring true value at an unbeatable price. Let us help you find your next go-to wine.

Beddington: January 20th 7-9pm • $15/Person Oakridge: January 20th 7-9pm • $15/Person Shawnessy: February 10th 7-9pm • $15/Person Crowfoot: March 2nd 7-9pm • $15/Person

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sips WINE & MUSIC Your wine selection is like choosing music. What is your mood? What is the energy of the room? Will you be listening intently or are you looking for upbeat background music? Musicians and Winemakers are both artists looking to express themselves and reflect their environment. Join us as we showcase the chart-topping trio of music, wine and mood at this discussion and tasting event.

Crowfoot: January 15th 7-9pm 2 • $25/Personn Shawnessy: January 19th 7-9pm • $25/Personn W I N E & T H E S E V E N H E AV E N LY V I R T U E S The ancient Greeks were the first to master the art of winemaking.

Meanwhile Aristotle and Plato declared prudence, justice, temperance and courage as the first of the Heavenly Virtues. The Catholic Church expanded the list to seven. We will explore the seven Cardinal Virtues and make heavenly pairings to match! Sure to be a fun evening.

Shawnessy: February 5th 7-9pm • $25/Person Crowfoot: March 12th 7-9pm • $25/Person $45/Person for both the Virtues and Sins Tastings

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WINE & THE SEVEN SINS The Seven Capital Vices have been decreed since early Christian times.

Each is a form of Idolatry-of-Self wherein the subjective reigns over the objective. Well, wine is completely subjective too! In this lighthearted evening we will pair a wine to each of the seven cardinal sins. With gluttony, greed and pride in the mix we are confident we can find the most hedonistic wine pairings!

Shawnessy: January 29th 7-9pm • $25/Person Crowfoot: March 5th 7-9pm • $25/Person $45/Person for Both the Virtues and Sins Tasting.

V I N TA G E R E P O R T – 2006 Wines of the World As we approach the decade mark of the 2006 vintage we will comb the world over for great tasting wines, great buys and give you an update of the wines from the 2006 vintage. We will uncork some of our favourites and assess the staying power of each. We have some treasures waiting in our cellar.

Shawnessy: March 10th 7-9pm • $45/Person Oakridge: March 18th 7-9pm • $45/Person

V E R Y VA L P O L I C E L L A ! – Exploring Veneto Valpolicella likely conjures up thoughts of bright, light and tangy red wines that garnish your table frequently. There is much more to Valpolicella than you may know. It is a wine style but, most importantly, it is also a destination in northeastern Italy where Venetians descend for their summer vacations. Valpolicella is famous for a handful of wines from light to full bodied reds and even desert wine. Join us for a Venetian, Valpolicella adventure.

Oakridge: January 22nd 7-9pm • $35/Person Crowfoot: March 31st 7-9pm • $35/Person

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Beer N Cheese

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Rumbullion Very Valpolicella!

Wines Under $20 Wines Under $20

Wine & Music

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Guess the Expensive Wine Fringe Wines

Wine & Music

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Guess the Expensive Wine

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Wine & The Seven Sins Italian Back Roads

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Whisky Battle Junk N Juice

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FEBRUARY S U N DAY

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Junk N Juice Wine & The Seven Heavenly Virtues Rumbullion 7

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Value Wines Under $20

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Parading Portugal

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All Our Loves Iconic Cocktails

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Whisky Battle Pinot Noir

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Gnarly Dudes Fringe Wines

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Hit List Alsatian Adventure Beer N Cheese

Bordeaux Wines Pinot Noir

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All Our Loves Bubbles N Bites Bubbles N Bites

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Iconic Cocktails

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Italian Back Roads Bordeaux Wines Pinot Noir

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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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MARCH S U N DAY

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The Drinking Vessel

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Wine & The Seven Heavenly Virtues

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Food and Wine Food and Wine

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Guess the Expensive Wine The Cellar Master Wine & The Seven Sins

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The Cellar Master Beer N Cheese Alsatian Adventure

Whisky Battle

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Vintage Report Italian Back Roads

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Rosé

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Rosé Very Valpolicella!

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We will match any advertised price.

• We will honour printed, advertised competitor prices to the limit stated, or a maximum of six.

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• The advertised product must be an exact match and in stock.

• The competitor ad must be current to the date and in our market.

• The competitor ad must be presented and left at the time of purchase.

We reserve the right to exclude limited, collector and rare items.

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the Grape Escape

Wine, Spirits & Beer Festival

March 18 and 19, 2016 5pm to 9pm BMO Centre, Stampede Park | $65 + gst per evening Tickets are available at all Co-op Wine Spirits Beer locations.

coopwinespiritsbeer.com