Co-op Wine Spirits Beer

SIPS

Spring 2016

An event guide curated for our members and guests.

300 CANDLES

King of Wines. Wine of Kings.

Made in Japan

Raise Your Bar

Celebrating 300 Years of Chianti

Barolo will reign supreme as the crown jewel in your cellar.

Japanese Whiskies rank among the global elite.

Tequila: No Longer “To Kill Ya�

6 8 10

C E L E B R AT I N G 3 0 0 Y E A R S O F C H I A N T I

SYRAH OR SHIRAZ?

WINE REGIONS: LOIRE VALLE Y

12 14 18

WINE STYLES FOR SUMMER BAROLA: KING OF WINES

500 YEARS OF PURE BEER

22 24 26

M A D E I N J A PA N : P R E M I U M W H I S K Y T E Q U I L A : N O LO N G E R “ TO K I L L YA”

S C O T C H W H I S K Y B AT T L E

Co-op Wine Spirits Beer Open House A walk-in tasting.

SAMPLE SUMMER AND RAISE YOUR BAR! Join us at these Co-op Wine Spirit Beer locations where you can sample your way into summer bliss. We will have all the inspiration you need to get you entertaining in style. Our complimentary tasting stations throughout the store will happen from 4 to 7 pm.

BEDDINGTON: May 19 MIDTOWN:

May 19

CROWFOOT:

June 18

SHAWNESSY: June 18 NORTH HILL:

June 30

OAKRIDGE:

June 30

WELCOME TO SIPS Welcome to the Spring Edition of Sips! We are casting off our layers and emerging from our winter cocoons as we prepare to embrace the longer, warmer days of spring and summer with bounding energy and enthusiasm.

This colourful edition of Sips is about refreshing, renewing and revitalizing. Ostensibly, it speaks to a sense of coming alive.

As our senses are awakened by the twitter of birds, scents of blossoms and signs of spring in the air, there are thrilling changes taking place at our tables and in our glasses. Inside, you’ll find everything you need to Raise Your Bar with fresh options to fill your glass. From seasonally inspired tasting events to insider insights and expert advice – this edition will leave you pining for the patio.

Mike Roberts – Sommelier Manager

Co-op Wine Spirits Beer Tasting Centers Did you know select Co-op Wine Spirits Beer locations feature dedicated Tasting Centres?

Inviting and elegantly designed, our Tasting Centres are the perfect setting for our exclusive events and seminars... as well as tasting bars for in-store sampling, private gatherings, vintage wines and private lockers. Certified sommeliers are on hand and eager to assist you. Inquire in-store to learn more.

NEW! Our Midtown location is now offering a full schedule of Tasting Events

Beddington 8220 Centre Street NE

Crowfoot 39 Crowfoot Way NW

Oakridge

Raise your bar at this premium event!

JUDGEMENT OF PARIS THE 40TH ANNIVERSARY EDITION On May 24th 1976 California wines were tossed into a blind wine tasting up against the best of France and judged by the French.

The result shocked the world, with the Californian wines coming out on top. 40 years later we will celebrate the anniversary of this very important moment in wine history by re-visiting the Paris Tasting. We will let you be the judge of this ultra-premium flight of wines from Mouton Rothschild to Ridge Monte Bello and Heitz Martha’s Vineyard to see if the results still hold! Hors D’ Oeuvres included.

2570 Southland Drive SW

May 26, 2016 Shawnessy Co-op Tasting Centre

Shawnessy 250 Shawville Blvd. SE

250 Shawville Blvd. SE $300 per person 6:30 - 9:30pm

Midtown

Register at coopwinespiritsbeer.com or visit your local Co-op Wine Spirits Beer

1003 - 11 Street SW CO-OP WINE SPIRITS BEER

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Image: The Judgement of Paris 1976 as depicted on a wall mural at The Vineyard in Stockcross, Berkshire.

WHAT’S IN MY GLASS? SOMMELIER SELECTIONS Every season we ask our in-house Co-op Sommeliers to recommend their favourite bottles and pairings to help you Raise your bar all year long.

Get expert advice anytime by visiting your local Co-op Wine Spirits Beer or @CoopWineSpirits.

Raise your bar with Co-op Sommelier Sebastien Lafortune’s Recession-friendly wines Get Sebastien’s expert advice at Oakridge Co-op Wine Spirits Beer or book a private “Shop N Talk” with Sebastien.

Email slafortune@coopwinespiritsbeer.com

The economic outlook for 2016 is not the most flattering. We think this will be reflected in the wine budget of many Calgarians, as we ride out the storm by cutting back on the luxuries.

Fortunately there is a great selection of wine in the $20 category, so it is not too difficult to find some good ones. Often the best “value wines” come from regions that are not particularly well known or from grape varieties that are not in the everyday spotlight.

Here are some well-priced wines that you may have overlooked in the past that deliver quality as well as value.

South Africa is well known for producing topquality Chenin Blanc; however, most people are unfamiliar with both this region as well as this variety. Chenin Blanc is a versatile grape that can be made both dry and sweet. This particular wine is a dry style that offers crisp acidity and notes of melon, peaches and dried apricot. Big Easy is a refreshing, crowd-pleasing white wine that should pair well with a wide range of foods such as grilled fish or chicken. A great option for tonight’s meal. $18.79* 2013 FEUDO MACCARI, NERO D’AVOLA 744207 – SICILY, ITALY

For a long time Sicily was considered a massproduction wine-growing region where most of Italy’s bulk wine was made. While there still is a large proportion of bulk wine being made here, the quality has risen greatly. The main grape variety in the area is Nero D’Avola, which translates as ‘black from Avola’. It produces fruitforward wines that have good structure. This example is medium-bodied and bursting with raspberry and cherry notes up front and a dry finish. The perfect choice for pizza night. $17.99*

2013 FOX RUN FINGER LAKES CHARDONNAY 760637 – USA

2014 CHEVALIER DE DYONIS, PINOT NOIR 757637 – ROMANIA

2013 QUINTA DO CRASTO DOURO 499764 – PORTUGAL

2013 KLIPFEL ALSACE SYLVANER 768120 – FRANCE

This wine from the Doyle Family Vineyard offers a dry and citrus-driven expression of Chardonnay that is fresh and balanced. You can expect aromas of melon, apricot and pink grapefruit and a palate that is clean and refreshing. The wine manages a nice round mouthfeel and finishes with a vibrant acidity.

This is a great wine to pair with fish, poultry and salads. $19.29*

Dense. Powerful. Full of black fruits and minerality. This wine packs a lot of flavour for its price tag and is highly recommended. It comes from one of the top producers in the Douro Valley, and gives you a glimpse into the amazing quality and value that can be found in Portugal today. We recommend pairing this bold wine with something from the grill. $19.29*

2 Sips | Spring 2016

2012 ERNIE ELS BIG EASY CHENIN BLANC 748655 – SOUTH AFRICA

*Prices Subject to change

When was the last time you had a wine from Romania? There are not many on the market, but this one will leave you seeking more. This Pinot Noir is made in the traditionally light style reminiscent of Burgundy – but at a fraction of the cost. At this price, there is no better Pinot Noir in the market and probably no better wine period. It offers up subtle notes of raspberry and rhubarb with smooth tannins on the finish. A great choice for your everyday wine. $13.29* Domaine Klipfel has been around for almost 200 years and offers a wide range of delicious wines from the Alsace region of France. The Sylvaner grape variety is not well known but can produce well-balanced white wines that reflect their terroir. This example is fruity with aromas of ripe pear and peach with a touch of honey on the finish. The palate is dry, light and juicy with mouth-watering acidity. It will pair well with fish and seafood. $18.99*

Wine lovers are always welcome.

Events tailored just for you.

Register at coopwinespiritsbeer.com

AN AFTERNOON PASEO IN SPAIN We will take a lovely afternoon paseo (stroll) through our favourite Mediterranean wine region and explore her many, many wine styles: from bubbles like Brut Cava, to perfect whites for the patio or seafood to the rich and inspiring reds found throughout this dynamic wine producing country. There will surely be a wine style for everyone. See why Spanish wine offers such great value.

Raise your bar with Co-op Sommelier Andrew Paulsen’s Cellar Dwellers – Out of the Ordinary Basement Guests Get Andrew’s expert advice at Crowfoot Co-op Wine Spirits Beer or book a private “Shop N Talk” with Andrew.

Email apaulsen@coopwinespiritsbeer.com

Over the holiday season, a good number of those special occasion bottles you were saving were somehow consumed (due to a few epic dinners and your pushy brother in law insisting on some premium wine education at you and your cellar’s expense). In our effort to collect those impeccable cellar-quality wines, we often forget that a great bottle is ultimately meant to be enjoyed. I have a few suggestions to help refill your top end shelf space.

2009 SARMASSA BAROLO MARCHESI DI BAROLO 1074580 – PIEMONTE, ITALY

From the historic estate Marchesi di Barolo that helped establish the Barolo name, this 100% Nebbiolo comes from the Cru vineyard of Sarmassa in La Morra. Grown on Tortonian soils of stony calcareous marl, the wine has a firm full tannin structure, floral and red fruit notes with hints of fennel. Full of phenomenal flavour that will continue to develop. Only 600 cases were made. Drink from now till 2035. $77.99* 2011 LA JOTA VINEYARD CO. CABERNET SAUVIGNON 750175 – NAPA VALLEY, CALIFORNIA

The grapes that produce this amazing wine are grown high above the Napa Valley fog line in the Howell Mountain appellation vineyard at an elevation of 1,700 to 1,800 feet. At 82% Cabernet Sauvignon, it has a concentrated tannin structure. Yet it is masterfully balanced and softened with the addition of Merlot, Cabernet Franc and Petit Verdot. The 2011 is a full bodied wine that will require decanting (if drinking now) to open up the compact tannin and black fruit notes. Drink from now till 2030. $85.29* *Prices Subject to change

2010 PENFOLDS MAGILL ESTATE SHIRAZ 622605 – ADELAIDE, AUSTRALIA

This 100% Shiraz wine has been produced on the historical Magill Estate since 1983. It is the site of the original Penfolds winery, established in 1844. 2010 was a great vintage for Magill.

The wine is made in very limited quantities and is a must for any fans of pure Shiraz. Flavours and aromas of plum, blackberry, meat spice and mocha pervade. It will only get better with age.

Drink from now till 2030. $100.99*

3-5pm 3-5pm 3-5pm

$25 $25 $25

BAROLO THE KING OF WINES AND THE WINE OF KINGS

2010 COBOS MALBEC MARCHIORI VINEYARD 1079807 – PERDRIEL, ARGENTINA

A Paul Hobbs collaboration, this single vineyard 100% Malbec comes from 80 year old vines grown at an elevation of 3,264 feet. In its infancy as far as future development is concerned, and showing concentrated plum and red cherry traits, the 18 months this unfiltered and “unfined” wine has spent on oak calls for a decanter to help open it up. Drink from now till 2030. $165.99* 2011 CONTINUUM PRITCHARD HILL 909696 – NAPA VALLEY, CALIFORNIA

The Mondavi name established by Robert is now being carried forward by grandson Carlo at the Continuum Estate. A premium produced wine of exceptional quality, this is a Bordeaux blend – with Cabernet Sauvignon making up 75% and Cabernet Franc, Petit Verdot and Merlot covering the balance.

Another one for the decanter if you are tempted to open it now. Its complex, superb balance, full fruit and tannin structure will become more prevalent with age. Drink from now till 2030. $250.99* 2004 BIONDI SANTI BRUNELLO DI MONTALCINO RISERVA 712441 – TUSCANY, ITALY

When Biondi Santi makes a Brunello Riserva (and they only do so in exceptional vintage years) it shows the potential and staying power of the Sangiovese grape like no other wine. Starting in the late 19th century, the Biondi Santi winery has established Brunello di Montalcino as Italy’s premium wine. Biondi Santi organizes “topping up clinics” for those of you who have bought past Riservas that have lost some of their volume due to evaporation. Drink now till 2030. $409.99* CO-OP WINE SPIRITS BEER

BEDDINGTON: April 30 CROWFOOT: May 14 SHAWNESSY: June 25

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Reigning supreme among Piemonte wines, Barolo was treasured by Italian royalty. We will uncork some of the most regal and noble wines from this romantic region – one wine at a time. The wines of Barolo are meant for the cellar and evolve wonderfully into a regal tasting experience. A can’t miss for any red wine lover.

MIDTOWN: May 13 7-9pm BEDDINGTON: June 4 7-9pm SHAWNESSY: June 11 7-9pm

$45 $45 $45

BAROLO VS. BRUNELLO DI MONTELCINO TWO OF ITALY’S FINEST The two kings of Italian wine, Barolo and Brunello can often be confused in the glass – each offering very nuanced, layered and intense personality with loads of savory intrigue and profound structure.

We will taste an incredible flight of these two noble wines and see just how much they have in common, yet how individual they really are. A noble tasting for the noblest of wine enthusiasts!

OAKRIDGE: May 13 6:30-9:30pm $80 CROWFOOT: May 27 6:30-9:30pm $80

Let Coop Wine Spirits Beer relieve some of your wedding stress and help raise your bar. We would love to help with your beverage menu planning to make your day a memorable one! Drop in to any location for expert advice and great prices.

4 Sips | Spring 2016

Wine lovers are always welcome.

Events tailored just for you.

Register at coopwinespiritsbeer.com

BEAUJOLAIS AND ITS VILLAGES

WHAT’S IN MY GLASS?

and can be used as a feature ingredient in a welcoming cocktail. This flexibility offers a great way to control your budget. $22.99*

SOMMELIER SELECTIONS

2013 MARK WEST PINOT NOIR 464800 – CALIFORNIA, USA

Raise your bar with Co-op Sommelier Karen Crippen’s Wedding Season Wines Get Karen’s expert advice at Beddington Co-op Wine Spirits Beer or book a private “Shop N Talk” with Karen.

Email kcrippen@coopwinespiritsbeer.com

As the two magical words ‘I do’ echo through the air, here are some recommendations for wedding season. Your choice in wine reflects your personality and sets the theme every bit as much as your wedding dress, flowers, centerpieces and invitations. Three things will influence the wine you serve: budget, pre-meal cocktails and the dinner menu. We have listed some great value wines that over deliver for the price and pair perfectly with some of the most popular dishes served at weddings.

VEUVE CLICQUOT DEMI SEC (CHAMPAGNE) 582023 – CHAMPAGNE, FRANCE

This style of Champagne has a touch of sweetness to it, which makes it a crowd pleaser and also a great paring with classic wedding cake. If you have the luxury of having people serving this for you, we recommend decanting these precious bubbles since this process will soften the bubble slightly and the texture will complement the soft fluffy texture of the cake. $71.29* WOLFBERGER CRÉMANT D’ALSACE (SPARKLING WINE) 702142 – ALSACE, FRANCE

A Crémant is produced in the same way as Champagne, only from a different region. This Wolfberger is made with Pinot Blanc grapes.

Not only is it ideal for toasts, it is a superb complement to a wide variety of menu items *Prices Subject to change

This Pinot Noir is a lighter style, which makes it a perfect paring for foods such as chicken, turkey, salmon and prime rib. The flavours of plum and cherry are balanced with savoury notes – making this wine enjoyable with your meal and for sipping through speeches. $16.59* 2013 TESSELLAE GSM COTES DU ROUSSILLON 774944 – FRANCE

A medium bodied blend made up of Grenache, Syrah and Mourvedre (GSM). The grapes were aged in concrete tanks, so the fruit flavours are primary with a touch of minerality on the finish that is classic to this region. Flavours of dark berries, black licorice and baking spice combine with a nice acidity to add balance and elegance to the wine. It will pair nicely with richer dishes such as roast beef, lasagna and fattier seafood like salmon. $26.79*

MIDTOWN: April 8 SHAWNESSY: May 7 OAKRIDGE: June 9

7-9pm 7-9pm 7-9pm

$30 $30 $30

BIG, BIG AND REALLY BIG REDS We are taking one of our favourite Signature Events and Raising the Bar to a whole new level. Albertans love their big reds and we are looking for the biggest, most unctuous and mouth coating wines we can find. Grab a pack of crest white strips and make sure you wear a dark shirt cause we are going deep!

CROWFOOT: SHAWNESSY: OAKRIDGE: BEDDINGTON:

April 1 April 2 April 15 May 10

7-9pm 7-9pm 7-9pm 7-9pm

$25 $25 $25 $25

BINS OF PENFOLDS AN ICONIC AUSTRALIAN WINERY Join us as we open the winery door and peek into the history and wine styles of this famous Australian winery. The Bin wines began in 1959 with the creation of Bin 28, after iconic winemaker Max Shubert used the bin system to mark off new wines he was creating. Come out and taste some of the wine that that has made Penfolds famous around the globe – and highly sought for their cellars.

2011 COLLAZZI OTTO MURI 745555 – FIANO, ITALY

This wine is a fantastic alternative to Chardonnay. It is made from the Fiano grape and has a dry finish. Expect flavours of honey, spice and almond. It is richer in style and made without the use of oak: which makes it a great companion with turkey, roast chicken, seafood, pasta and mushroom-based dishes. $21.99* 2014 DOMAINE DE GOURNIER, CEVENNES 464602 – RHONE, FRANCE

This is a budget friendly Rosé that will please a wide variety of guests. Don’t let the pink color trick you into thinking this is a sweet wine: it is quite dry in style. It is a blend of five red varieties, with Merlot and Grenache dominating.

This is a lighter, versatile and easy drinking wine with flavours of cherry and tangerine. Fantastic with pork, chicken, salmon and beef. $14.29* CO-OP WINE SPIRITS BEER

Join us for an exclusive tasting of Beaujolais and its Villages. This region at the southern tip of Burgundy is famous for its bright, fresh Gamay-based wine.

We are partnering up with Louis Jadot to taste their offerings, side by side. We will showcase six of the ten Cru’s of Beaujolais along with more of our favourite selections from this esteemed wine style.

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MIDTOWN: BEDDINGTON: OAKRIDGE: SHAWNESSY: CROWFOOT:

April 16 April 22 April 28 May 20 June 30

7-9pm 7-9pm 7-9pm 7-9pm 7-9pm

$45 $45 $45 $45 $45

300 CANDLES Celebrating 300 years of Chianti.

I

t seems like just yesterday we were sipping Chianti from the distinctive round-bottomed, straw-wrapped fiasco bottles that came to adorn Italian restaurants near and far as ambient candleholders.

Well, line up 300 of those candles and break out the cake. Because 2016 marks 300 years since Cosimo lll de Medici (the Grand Duke of Tuscany) drew a proverbial line in the hillsides of Toscana to delimit the Chianti zone in 1716 – creating the initial boundaries for those dedicated to making this revered wine.

The borders of the Chianti region have been revisited multiple times to accommodate the growing interest in this wine. Yet it is not just the bottle and the regional boundary that has evolved throughout the ages.

6 Sips | Spring 2016

Would you believe Chianti’s origins were as a white wine?

There are written records dating back to 1398 of the local merchants in the villages of the Chianti Mountains who created the Lega Del Chianti (League of Chianti) to produce and help each other promote the wines. The records show that this early wine was in fact a white Chianti.

White Chianti is now but a fabled memory.

The eventual shift to a red wine was dominated by little known local grape varieties such as Canaiolo, Mammolo and Marzemino. It was the Baron Ricasoli who created the modern day (Classic) Chianti recipe in 1872. His recipe featured Sangiovese as the dominant grape variety (at 70%), rounded out with red Canaiolo grapes and a small amount of white Malvasia grapes.

Since 1996, it has been legally mandated that Sangiovese be the dominant grape within the blend for Chianti and Chianti Classico, with Canaiolo grapes playing a minor role. Yet you can bet your bottom dollar that many contemporary Chiantis are fortified with fleshy Merlot, structured Cabernet or fruit driven and seductive Syrah. Since 2006, the use of white grape varieties (such as Malvasia and Trebbiano) has been prohibited in Chianti Classico.

At home at the dinner table.

In Italy, as they say, a meal without wine is called ‘breakfast’. Italians tend to enjoy their Chianti with food, rather than as a libation. The cheek-sucking juiciness, balanced structure, edge and fruit flavour make for a wine style that can be readily enjoyed any time of year with a vast array of culinary delights: from simple casual fare to haute cuisine.

So join us in raising a glass to salute this classic wine on its 300th birthday. A hearty pasta is definitely recommended as part of the festivities.

Chianti labeling explained.

Chianti A wine that is simply labeled Chianti is a basic level Chianti. You should expect a dry, medium or near light bodied wine with an easy, juicy and quaffable personality. Think good quality jug wine that is perfect for a casual lunch, a slice of pizza or simple tomato-based pasta dishes. White grapes are still permitted in basic Chianti (which brings the cost down). It must have a minimum alcohol content of 11.5%. There are no minimum aging requirements.

Drink now.

Chianti Classico A Chianti Classico is recognized by the Black Rooster on the label: the emblem of the Chianti Consortium. The grapes are grown and sourced from the original Chianti zone. Sangiovese must make up 80% to 100% of the wine by law. White grapes are prohibited. The minimum alcohol content is 12% and the wine must age for a minimum of 12 months in oak. Classic Tuscan fare is recommended (ragu, Steak Florentine, red meats and

Wine lovers are always welcome.

tomato sauces). Sangiovese is high in acid and puckers your cheeks. The acid and sweetness in tomatoes counteracts and balances the Sangiovese and Tuscan wines in general.

Drink now or cellar for 5-7 years

Events tailored just for you.

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Like this article? Experience it for yourself.

CELEBRATE THE 300TH ANNIVERSARY OF CHIANTI In 1716 Cosimo lll de Medici the Grand Duke of Tuscany drew a proverbial line in the hillsides of Toscana to delimit the Chianti zone – creating boundaries for those proclaiming to make this revered wine. Join us for an evening of Tuscany’s most well-known red wine style as we celebrate Chianti and all its applications with a generous flight of our favourites.

SHAWNESSY: April 16 7-9pm $80/person OAKRIDGE: May 21 7-9pm $80/person CROWFOOT: June 17 7-9pm $80/person

Chianti Riserva/ Chianti Classico Riserva Riserva means the wine has spent a minimum of 2 years in oak and at least 3 months bottle aging before release.

Minimum alcohol content is 12.5%. This results in a fuller bodied Chianti with more layers of flavour and texture, as well as a savoury sweet and sour cherry note. Ultimately you should expect a better quality wine here. A perfect companion to red meats, truffle flavoured dishes, strong cheeses, charcuterie – and of course – Bolognese, ragu and tomatobased pasta dishes.

Drink now or cellar up to 10 years.

Chianti Classico Gran Selezione A brand new quality level established by law in 2013. It includes wine from the 2010 vintage. The idea is to declare specific vineyard areas as high quality.

These wines must come exclusively from a winery’s own estate vineyards and must be in the Classico zone. The wines may not be released for a minimum of 30 months after harvest (most far exceed this expectation). This is the cream of the crop for Chianti. Longevity, structure and deep expression are the hallmarks. Keep pairings very simple to enjoy the nuances and intrigue of these wines.

Drink now or cellar through 20 years.

CO-OP WINE SPIRITS BEER

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CURRY & WINE

FOOD AND WINE 101 Our usual mantra of “If it grows together, it goes together” is not an option here.

Currie producing countries by and large are not wine producers. So we will dig deep into our experience and have our in-house experts make amazing pairings with some complex, layered and aromatic curries. This is a fully catered event featuring scratch-made curries and some of our favourite wines.

CROWFOOT: April 29 7-9pm SHAWNESSY: April 30 7-9pm

$65 $65

FANCY FRANCE

CONNOISSEUR SERIES Jump into our French Wine Series for three evenings that will explore all of France’s most important and most exciting vineyard areas. The Grande Mademoiselle of fine wine is abound with romantic destinations and wine styles for all enthusiasts to enjoy. All participants will receive a Co-op Wine Spirits Beer French Wine Connoisseur Certificate.

CROWFOOT: May 12, 19, 26

7-9pm

$90

FRINGE WINES

DRINK OUTSIDE THE BOX We like to use the expression “think outside the box”. Yet when it comes to selecting wine, most people turn to their old favourites 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 “indie rock” wines – just waiting to be discovered.

BEDDINGTON: May 6 7-9pm SHAWNESSY: June 15 7-9pm

$25 $25

SYRAH OR SHIRAZ? A great choice for grilling season: no matter how you say it – or slice it.

A

s a meat-loving Albertan, it

flavour of the meat. You don’t get much

moment when your favourite cut

Syrah also fulfills the second requirement

doesn’t get any better than that

is served hot off the grill... accompanied by an equally substantive glass of red

wine. And, regardless of where it hails

from, Syrah – also known as Shiraz – is the perfect go-to wine for barbecuing.

So why is Syrah and meat such a

great match? The secret is in the big, bold

personality you get from a grape variety that is known for its swagger.

When pairing wine with BBQ, there are generally two qualities you are looking for: a full body and ample tannins.

Whether it is chicken, pork, lamb, or beef, BBQ tends to need wines that are full-

bodied in order to stand up to the intense 8 Sips | Spring 2016

fuller-bodied than a good Syrah!

, as it is rich in tannins. Tannin serves a

practical purpose: helping to break down fat in meat. The fat returns the favour by softening the bitterness of the wine, and helping to bring out the wine’s flavours.

Tannin and salt are also very good dance

partners. Salty foods mellow tannins and allow the fruit component of the wine to shine. And as most grill masters know,

salt figures prominently in barbecue rubs.

Same grape. Different flavours.

When we discuss bringing out the

flavours in Syrah, what exactly are we

talking about? Well, that depends. Syrah, or Shiraz – whatever you want to call

it – can taste and feel quite different

and steak all on your plate at once? That

The name “Syrah” is most often

French Syrah and Australian Shiraz have

France. No other country on the planet

buying public. So much so, that “Syrah”

depending on its origin.

associated with wines produced in

grows more Syrah, and the zenith of the

Wine lovers are always welcome.

is ideal for the smoky richness of Shiraz.

Events tailored just for you.

both made an impression on the wine-

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grape’s quality is achieved in the country’s

Like this article? Experience it for yourself.

perhaps millennia, Hermitage, Cote-Rotie,

GRAPE BATTLES

Northern Rhone Valley. Over centuries, or Cornas and Saint-Joseph have made the grape famous amongst wine lovers. In

this part of the world, the wines tend to have bright blackberry, or black currant flavours with an unmistakable black

pepper spiciness. And it is that slightly

smoky black pepper quality that makes

pairing Syrah with grilled meat a natural choice. As Syrah ages, accents of cured

meat, bacon fat, olive and tobacco begin

Syrah Vs. Shiraz “Style Clash” Same grape, different name. Have you ever wondered about the difference between these two wines? Thanks to Australia, Shiraz has become a cult of personality. Produced with the Syrah grape, Shiraz seems to have its own character. We put these two wine styles in a blind flight to see if there really is a difference. The flight will include Syrah and Shiraz from around the globe.

Prepare to spice things up.

CROWFOOT: April 14 7-9pm $25/person OAKRIDGE: May 4 7-9pm $25/person BEDDINGTON: June 17 7-9pm $25/person

to emerge – giving the wine a savoury

and “Shiraz” now represent a connotation

a monopoly on quality Syrah. In fact,

have respectively made famous. As a

complexity. But France does not hold

Syrah has proliferated throughout the winemaking world.

Australia is the world’s second largest grower of Syrah, and it is here where

the wine is known as Shiraz. It is one of the hotter wine growing regions on the

planet (particularly in the Barossa Valley, which is the heart of Shiraz country). As a result, Shiraz here takes on a slightly

of style that the French and Australians

result, it is very common to find different wines from the same country, labelled

“Syrah” and “Shiraz.” For example, some South African wines strive to emulate

the spicy, bright French characteristics

– and therefore use the name “Syrah”.

big, lush overtones found in Australia –

current become unctuous – jammy in

Tuscany, California, Washington State,

also come to mind. Instead of the overt pepperiness found in French Syrah,

Aussie Shiraz is so rich, it can pick up an obvious chocolate character. As well, the tannins of these types of Shiraz tend be

a little less astringent, giving the wines a voluptuous, velvety texture.

We have all heard of Australia’s famed

love of BBQ. In the Barossa Valley, a plate of BBQ will probably consist of not one, but more likely three different types of protein. And it is this type of feast that

Shiraz is built for. Sausage, lamb chops

Finally, an all-white wine battle. We will line up and taste wines known for their luxurious and generous texture. These big, bold and round stylings are a full mouth for those who prefer their white wines as vigorous as their reds. With creamy textures and hints of spice, it would be bold (and premature) of us to predict a winner in advance.

OAKRIDGE: April 30 7-9pm SHAWNESSY: May 13 7-9pm MIDTOWN: June 11 7-9pm

and label their wines “Shiraz”.

Other regions that have invested in

flavour and feel. Overripe blueberries

WHITES FOR RED DRINKERS “BOLD WHITES”

Conversely, others set out to capture the

different feel than its French sibling. The fruit flavours of blackberry and black

GRAPE BATTLES

GRAPE BATTLES

Syrah include southern France, Spain,

ZINFANDEL VS. GRENACHE “HOT STUFF”

Argentina and Chile. These wines can

offer a treasure trove of value. We would

be remiss if we didn’t point out that some of Canada’s most exciting reds as of late have been French-styled Syrahs, with

many being produced in the southern Okanagan.

Welcome to BBQ season. Just make sure you have what you need: propane, or

These are two grape varieties that can be shape shifters. Both are best suited to very hot climates. These wines can be produced in lighter, fruitier styles and can also be found in some very serious, age worthy regale bottlings. Grenache is the base of Chateauneuf Du Pape and Zinfandel is at its best in the heart of California. Both grape varieties flourish around the world in varying wine styles. This is sure to be a hot night!

BEDDINGTON: April 9 7-9pm CROWFOOT: April 21 7-9pm SHAWNESSY: April 22 7-9pm

charcoal; your favourite cut of meat; and a great glass of Syrah... or Shiraz. Like

propane, it’s always a good idea to have a backup... just in case you run out!

CO-OP WINE SPIRITS BEER

$35 $35 $35

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$25 $25 $25

LOIRE VALLEY The Garden of France

A

mere two-hour drive south of the French capital, the Loire Valley has long been the playground of Paris’s well-to-do. The landscape is green, lush, pastoral and dotted with castles. It has provided northern France with incredible food and wine for centuries, yet it still seems like a well-kept secret.

Loire Valley wines remain relatively inexpensive. These wines have intensely mineral personalities, with focused, expressive and earnest styles. They are not big or brash, and so have struggled to find a foothold in the Alberta market where bold wines tend to dominate. Loire Valley’s acid-driven wines are a perfect start to renew and refresh your palate – and make for memorable spring and summer sips.

Muscadet, Pouilly-Fume, and Sancerre are perhaps three of the region’s better know wines, but there is so much more to discover. As wine professionals and consumers alike continue to seek out more and more wines that provide value, balance, textural experiences and food pairing prowess, the Loire Valley is finally more than a blip on the wine radar.

Among gourmands, the Loire Valley is known as the Garden of France: revered for its regional culinary flare and delectable local ingredients. Shellfish, fresh water seafood, goat cheeses, vegetables (asparagus in particular) and orchard fruits are all specialties of the Loire... where the wines are purposefully suited to its cuisine.

10 Sips | Spring 2016

Touring the Valley.

It is easiest to think of Loire as three distinct parts: the mouth of the river on the west coast that is home to the Muscadet; the central Loire where the grape varieties Chenin Blanc and Cabernet Franc dominate; and, the eastern Loire, which is home to the famous Sauvignon Blanc regions of Pouilly-Fume and Sancerre.

MUSCADET Muscadet is located on France’s Atlantic coast. Its namesake wines are traditionally paired with oysters, mussels, or anything in need of a lemony kick that Muscadet always provides. Muscadet is one of today’s great wine values, as very good versions can easily be found for under $20.

IN THE MIDDLE The middle section of the Loire is home to a myriad of grapes varieties, including more well known types like Sauvignon Blanc, Gamay, Pinot Noir, Cabernet Sauvignon and Malbec. However, it is Chenin Blanc and Cabernet Franc that are the real stars here.

Chenin Blanc is a chameleon, capable of shape shifting into multiple white wine styles: from sparkling to dry, off-dry, medium sweet and sweet. Profound examples of all styles can be found from the region of Vouvray. But the true “must try” wines of the Loire Valley are the dry Chenin Blancs from the tiny region

of Savennieres. It is here that Chenin Blanc transcends the typical white wine experience.

Cabernet Francs from this part of France are medium-bodied, full of red-fruit flavours like raspberry and cherry, and have interesting earthy (think clay) and herbal nuances. Celebrated Cabernet Franc regions include SaumurChampigny, Chinon and Bourgueil. These are juicy, bright and lively wine styles that are ideal alongside many of your favourite dishes – or enjoyed outdoors under sunny skies.

FAMOUS SAUVIGNON BLANC For most people, the famous villages of Pouilly-Fume and Sancerre are the gateway into the Loire Valley. The two towns are located directly across from each other, separated only by the Loire River itself. The Sauvignon Blanc from this part of the world is renowned for its balance of zippy citrus fruit-flavours, grassiness and wet-stone accents. They are completely refreshing as aperitifs and pair magically with goat cheese. New Zealand Sauvignon Blancs in contrast are much noisier and tropical in flavor. Best served jet cold, the Sauvignon Blancs of Pouilly Fume and Sancerre cut like a knife and can be relatively neutral: making them perfect with seafood, green salads with vinaigrette and lemon infused dishes.

Wine lovers are always welcome.

Events tailored just for you.

Register at coopwinespiritsbeer.com

GUESS THE EXPENSIVE WINE CALIFORNIA

WHAT’S IN MY GLASS? SOMMELIER SELECTIONS Raise your bar with Co-op Sommelier Eric Southward’s favourite seasonal sippers.

Get Eric’s expert advice at Beddington Co-op Wine Spirits Beer or book a private “Shop N Talk” with Eric.

Email esouthward@coopwinespiritsbeer.com

The weather is finally starting to warm up! If you’re anything like me, then the arrival of spring and summer marks a change in some of your wine cravings. No longer do we only thirst for rich, layered whites, and massively dense reds.

Thoughts of prickly whites, dry rosés, and lighter, more versatile red wines become more and more appealing. The food hitting your dinner table may be becoming lighter as well. You might be doing less roasting, braising and stewing – and more grilling. Here are some my favourite wines that pair perfectly with a patio, or with anything fresh off your BBQ. Cheers!

2014 BOUTARI MANTINIA MOSCHOFILERO 741379 – MANTINIA, GREECE

If you have not had a Greek wine lately, you need to try one! This is not 1980’s Retsina. This white was made for sunny weather – refreshing, dry and juicy, with flavours of citrus, peach and yellow plum. Great on its own or with any food that would normally benefit from a squeeze of lemon, like seafood or grilled vegetables. $19.29* 2014 BLACK HILLS “ALIBI” 129114 – OKANAGAN VALLEY, CANADA

Located in Oliver, BC, Black Hills is one of Canada’s quality wine leaders. Their “Alibi” is made from 76% Sauvignon Blanc and 24% Semillon. With loads of citrus (lemon and grapefruit) flavours, *Prices Subject to change

the “Alibi” is great to help beat the heat, and pairs well with a variety of foods. Grilled rosemary chicken anybody?! $30.79* 2014 MARQUÉS DE CÀCERES RIOJA ROSADO 110114 – RIOJA, SPAIN

Problem: you have just made the perfect burger, but it is smoking hot outside and the thought of a warm beverage is nauseating. Solution? Dry rosé! From central Spain’s Rioja region, Marqués de Càceres produces a rosé that is dry and richer than most pink wines out there. Burgers, steaks, ribs? This rosé loves them all. $15.79* 2014 CAVES D’ESCLANS COTES DE PROVENCE ROSÉ “WHISPERING ANGEL” 750051 – COTES DE PROVENCE, FRANCE

Provence just may be the spiritual home of rosé: it’s everywhere along the French-Mediterranean coast. Provencal rosés tend to be lighter and pale in colour. This pink is bursting with flavours of blood orange and red cherry with accents of wet stone. Summer in a bottle. $28.39* 2013 PODERI DI LUIGI EINAUDI DOGLIANI 704508 – DOGLIANI, ITALY

I often find when I’m hosting a BBQ that I need a red that can handle anything I throw at it.

Without food, is it a crowd-pleaser? Can it go with the veggies and the salmon and the steak?

Luigi Einaudi’s Dogliani can handle it all. Made from the Dolcetto grape, this unoaked red is full of silky red fruit flavours that will elevate any backyard hangout. $24.79* 2011 FIRST DROP SHIRAZ/MONASTRELL “HALF AND HALF” 748627 – BAROSSA VALLEY, AUSTRALIA

The Aussies know a thing, or two about pairing wines with BBQ. I love First Drop because their wines give you that big, bold Australian character while still being balanced and elegant. This wine hails from the Barossa Valley in South Australia, and that region’s idea of a BBQ would be a mix of sausage, lamb chops and steak. I couldn’t think of a better pairing for this wine. Enjoy! $27.29* CO-OP WINE SPIRITS BEER

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Our signature event is back again... with yet another twist. We will play referee as you go head to head against your companions and new found friends to see who really knows their wine. We will taste a flight of California wines ¬– and it will be up to you to determine the most expensive. Prizes awarded to the most astute wine aficionado.

MIDTOWN: April 2 7-9pm $25 CROWFOOT: April 7 7-9pm $25 OAKRIDGE: April 8 7-9pm $25 SHAWNESSY: May 19 7-9pm $25

INS & OUTS OF ITALIAN WINE CONNOISSEUR SERIES Grab your Vespa and join us for three afternoon sessions on the back roads and autostradas: exploring all of Oenotria’s most important vineyard areas and wine styles. From the top of the boot, to the heel and the tippy toes – you will be an official cognoscente of Italian Wine. All participants will receive a Co-op Wine Spirits Beer Italian Wine Connoisseur Certificate.

OAKRIDGE: June 4, 11, 18 3-5pm $95

JUDGEMENT OF PARIS THE 40TH ANNIVERSARY EDITION On May 24th 1976 California wines were tossed into a blind wine tasting up against the best of France and judged by the French.

The result shocked the world, with the Californian wines coming out on top. 40 years later we will celebrate the anniversary of this very important moment in wine history by re-visiting the Paris Tasting. We will let you be the judge of this ultra-premium flight of wines from Mouton Rothschild to Ridge Monte Bello and Heitz Martha’s Vineyard to see if the results still hold! Hors D’ Oeuvres included.

SHAWNESSY: May 26 6:30-9:30pm $300

LOIRE VALLEY THE GARDEN OF FRANCE Just a two-hour drive outside of Paris is the garden of France. The Loire Valley has long been the summer destination for Parisians with its castles, moats, gardens and wonderfully bright and vibrant red and white wines. It is also home to a multitude of offerings: from fresh flower to a plethora of fruits, vegetables to Chevre (Goat Cheese). Join us for a tour of this little known French wine region.

CROWFOOT: SHAWNESSY: MIDTOWN: BEDDINGTON:

April 15 April 28 June 24 June 30

7-9pm 7-9pm 7-9pm 7-9pm

$35 $35 $35 $35

RENEW, REFRESH AND REVITALIZE Wine Styles for Summer

W

hen it comes to beating the heat of the summer we can rely on some tried, tested and trusted wine styles to keep our palates refreshed, renew our sense of adventure in wine exploration and revitalize our food and wine savoir faire.

So get out of your winter rut of big reds and unctuous wine styles and explore some dynamic wines that are suited to the sunny season, the outdoors and an accepting palate.

SPARKLING Whether white, rosé, or red... sparkling wines often are lighter in alcohol, high in acid, and exceptionally versatile when pairing with foods. It is a common mistake to think of sparkling wine as only for special occasions. Unless it is from the French region of Champagne, sparkling wines can be found at bargain prices, and should always be served chilled. They always seem to make occasions more festive: regardless of how small or large the event may be.

Cava, Prosecco, and New World Brut style wines are a great place to start.

LIGHT, TANGY WHITES Like well-made lemonade, these types of white wine should refresh and brighten your mood and awaken your senses. This 12 Sips | Spring 2016

category is usually loaded with citrus, mineral, and briny flavours: perfect as a match for any food that would normally benefit from a squeeze of lemon or lime.

Generally it is most common to find these wines from cooler wine regions that do not struggle to maintain acidity within their grapes.

Look for grape varieties such as Albarino, Chenin Blanc, Gruner Veltliner, Pinot Grigio, Sauvignon Blanc, Verdejo, Verdicchio, or Vermentino... and even bone-dry Riesling.

DRY ROSÉ This style of wine is a great option for summer sipping or for carnivores looking for more refreshment than their typical Cabernet Sauvignon or Shiraz might provide. Rosé tends to be dry – white Zinfandel being one of the few sweeter options available. Rosé is notable for zippy fruit flavours, including cranberry, cherry and blood orange, among others. These wines are typically best enjoyed young, within a year or two of their vintage. They are often inexpensive. Rosé is perfect patio and snacking wine. It goes great with pork, chicken and even grilled pizza.

Look for wines with an alcohol content no lower than 12% (for the driest style the best range is 12-13%). Rosés with higher alcohol volumes will not technically be sweet but will maintain very obvious tropical fruit flavours and viscosity.

LIGHT, FRUITY REDS Massive, burly red wines are great, but sometimes those hazy summer days demand something a little more revitalizing. Lighter reds are lower in alcohol, higher in acidity, and unlike their heavy red counterparts, can be served slightly chilled. They should not be cold – just cool. If you have an ice bucket, or cooler, you can keep a bottle of light red on top of the ice, but not “in” the ice.

These reds will not overwhelm food, and will be lower in bitter tannin.

Grape varieties that produce lighter reds include Gamay, Dolcetto, Corvina, Cinsault, Barbera, Pinot Noir and Zweigelt.

FINO SHERRY Fino Sherry is not just a style of wine, but a very specific type of fortified wine.

Most fortified wines are exceptionally rich, and meant for the heaviest of main courses, cheeses, or desserts. But, Fino Sherry is unique and unusual in character.

Briny and bracingly acidic, Fino Sherry is distinctly refreshing and pairs really well with salty snacks and seafood. It is intensely nutty in flavor and is best friends with olives, almonds, cured meats and manchego cheese. A staple of the patio table in the sunny streets of Jerez, Spain.

Wine lovers are always welcome.

Events tailored just for you.

Register at coopwinespiritsbeer.com

MALBEC WORLD DAY AN AFTERNOON OF FUCHSIA WINES

WHAT’S IN MY GLASS? SOMMELIER SELECTIONS Raise your bar with Co-op Sommelier Mike Robert’s favourite perfect picnic wines.

Get Mike’s expert advice at Shawnessy Co-op Wine Spirits Beer or book a private “Shop N Talk” with Mike.

Email mroberts@coopwinespiritsbeer.com

LE ROTE VERNACCIA DI SAN GIMIGNANO 731030 – ITALY

The medieval town of San Gimignano is notorious for its historic charm, narrow shop laden cobblestone walkways and its prosciutto.

Wine and charcuterie are a natural pastime and a staple of daily life. This fresh white has great Mediterranean flavours in the form of white peaches and nectarines. It is a perfect summer sipper with a balance of acidity and freshness, along with an intense burst of flavour. Truly delicious when served well chilled. $20.29* KIM CRAWFORD PINOT NOIR 983882 – NEW ZEALAND

There is nothing quite like soaking up the sun and enjoying the scenery our beautiful province has to offer. Whether it is a romantic excursion or a getaway with your closest friends, pack a picnic and head out to your favourite hiding spot to enjoy some great vino in a peaceful, natural setting. These summer sips are perfect alongside a packed lunch of cheese, charcuterie, a baguette and all your picnic favourites. It’s what the Italians call “La Dolce Vita” (The Good Life).

A gleaming, zealous and light red wine. This juicy Pinot Noir is full of bright raspberry and iced tea notes – with an inkling of fresh red cherries. It is delicate yet fervent in its personality.

A marvellous companion for lunching outdoors.

The light body keeps the palate fresh and suits the serenity of a natural setting. Yet there is enough full flavour here to match the intensity of good conversation (or perhaps romantic sparks) over a casual lunch. $22.59*

SEGURA VIDA’S RESERVA BRUT CAVA 746962 – SPAIN

PALACIOS PETALOS, BIERZO 723391 – SPAIN

So bright. So refreshing. So perfect for a lunch with a view. Pack this sparkling Spanish wine and serve jet cold with ham, firm cheese, a baguette and other lunchables. It is dry, crisp and utterly mouth watering: with loads of fresh citrus fruits and a vibrant, happy energy. You won’t regret it! $16.59* BLEASDALE SPARKLING SHIRAZ 714898 – AUSTRALIA

The Aussies are masters of the picnic and outdoor living. Sparkling Shiraz was born for this purpose. Serve chilled for perfect casual outdoor lunch comprising prepared sandwiches, cheeses, charcuterie, salads and coleslaw. It is also best buddies with the BBQ. Made in the same method as Champagne, the bubbles are elegant, soft and uplifting. It is full of bright, deep, invigorating red berry notes – making it both compelling and complex. $22.29* *Prices Subject to change

A bit of an outlier, this juicy AND provocative wine is produced with the Mencia grape: a local variety that is sometimes compared to Pinot Noir, only much louder and seemingly heavier on the palate. It is spirited, vigorous and charming with its floral aromatics and nicely layered intricacies. The juicy nature and bright fruit components make for an awesome lunchtime wine... and likely a new experience for your palate! $31.49* GEORGES DUBOEUF BEAUJOLIAS VILLAGES 275735 – FRANCE

Fruity, candied, kinetic, and somewhat animated... this wine has the confident, alluring smile of a lush set of lips adorned in bright red lipstick. Serve this dry yet fruity wine slightly chilled with anything from a ham sandwich to pate and charcuterie. It is the archetype of a summer red wine at lunch, complete with an illustrated label of wildflowers. Perfect! $14.29* CO-OP WINE SPIRITS BEER

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Malbec World Day is celebrated on April 17, to commemorate the day when president Domingo Faustino Sarmiento of Argentina officially made it his mission to transform Argentina’s wine industry. On that day, back in 1853, he tasked Michel Aimé Pouget, a French soil expert, to bring over new vines. Amongst his selection, was Malbec. We are uncorking our favourite Malbecs from vineyards not only in Argentina but around the world.

OAKRIDGE: April 17 5-7pm BEDDINGTON: April 17 5-7pm

$25 $25

OYSTERS & WINE WITH RODNEY’S OYSTER HOUSE FOOD & WINE 101 When it comes to food and wine pairings, Oysters and Champagne are soul mates.

Our friends from Rodney’s Oyster House are coming to shuck it up... as our in house sommeliers open some of their top recommendations. You’re sure to discover some real pearls among our wine selections.

SHAWNESSY: CROWFOOT:

May 28 7-9pm June 10 7-9pm

$85 $85

PENFOLDS “GRANGE” VERTICAL TASTING

Join us for a special evening of what is considered to be Australia’s most iconic and collectable wine. Grange was first made in 1951 by wine maker, Max Shubert, as an experimental wine based on Shiraz and small amounts of Cabernet Sauvignon. We will taste a vertical of different vintages of this ultra-premium wine. Definitely an evening not to be missed! Hors D’Oeuvres included.

MIDTOWN: June 18

6:30-9:30pm

$175

SAUVIGNON BLANC DAY AN AFTERNOON OF RACY AND CRISP WHITES Is it crisp, linear, focused and dry white wines that suit your fancy? In celebration of Sauvignon Blanc Day on April 24th we will explore the stylings and regional offerings of this energetic white wine and open up its applications. A perfect summer sipper to get to know.

CROWFOOT: April 24 5-7pm SHAWNESSY: April 24 5-7pm

$25 $25

KING OF WINES. WINE OF KINGS. Barolo will reign supreme as the crown jewel in your cellar.

14 Sips | Spring 2016

I

n Italy, Barolo is revered as the King of Wines... and the Wine of Kings. Its association with nobility dates back to the 19th century, when it was a favourite among the reigning dynasty.

The Barolo Region and the town of Barolo are located in the Langhe hills of Piemonte in northwest Italy. Its namesake wines rank amongst Italy’s most important.

Many modern day Barolo wines can indeed cost a King’s ransom; particularly those gems that are treasured by international collectors. Fortunately, there are also many accessibly priced Barolo wines that pledge allegiance to the region’s strict laws governing production (see below).

Nebbiolo is the noble grape behind every bottle of Barolo. Yet, as with most ‘old world” wines, Barolo is named after the town and region, not the variety. “Nebbia” is the Italian word for fog, which aptly describes the heavenly mists that fill the region’s valleys and roll across the hillsides in the summer and autumn months.

Nebbiolo is high in tannin due to its elevated seed content. It is a delicate grape that requires attention in the vineyard and a decent length of maturation and aging to soften up, round out and mature before release. In most vintages the summer is long and sunny. This creates the ultimate ripeness, which translates into a deep, full fruit concentration and higher alcohol content. Barolo wines show tremendous balance of fresh acidity, intense character and full tannin.

Best of all, Barolo is destined for a long and fruitful reign in the cellar. It is a wine that demands patience and willpower, as it is best enjoyed at 10-15 years old. This makes Barolo a perfect choice for a distant anniversary, wedding or milestone birthday.

Some noteworthy producers to consider include: Marchesi di Barolo, Gomba, Damilano, Vietti and Paolo Conterno.

Understanding the Barolo Experience Drinking the new release vintage of Barolo is sacrilege! This is a wine style that is designed for a long, quiet life with a glorious exit! In the glass it resembles Pinot Noir, lacking fervor. But never judge a book by its cover. A mere sip will

reveal one of the most dynamic, kinetic and powerful wine experiences to be had. Barolo is bold and exuberant in its personality – confident in its King’s armor of pure, deep cherry, plum and licorice – crowned by distinctive notes of roses, tar and truffle.

This wine is not intended to be consumed on its own. To experience the true divinity that is Barolo, it should be graced with a meal worthy of its pedigree.

The axiom “If it Grows Together, It Goes Together” has never been more true. This region of Italy abounds with local culinary treasures. Truffle shaved over simple pasta such as tagliatelle, drizzled with a butter sauce will make this wine shine. Simple yet flavourful dishes such as braised beef, lamb, rabbit or boar are a magnificent choice. If you are seeking a Queen to reign alongside the King of Wines, you cannot do better than aged Alberta beef.

Wine lovers are always welcome.

Events tailored just for you.

Register at coopwinespiritsbeer.com

SEASIDE VINEYARDS

FOOD & WINE 101 “IF IT GROWS TOGETHER, IT GOES TOGETHER” Our experts will guide you through the ins and outs of food and wine pairing in this classic epicurean adventure. We will explore the seaside vineyards of the world, whose wines perfectly complement the bountiful catch that adorns your plate. This fully catered event will surely inspire ideas for your next summer gathering.

BEDDINGTON: May 28 7-9pm OAKRIDGE: June 24 7-9pm

$75 $75

Like this article? Experience it for yourself.

BAROLO - THE KING OF WINES AND THE WINE OF KINGS Rub elbows with nobility! Come experience several majestic Barolos.

MIDTOWN: May 13 7-9pm $45/person BEDDINGTON: June 4 7-9pm $45/person SHAWNESSY: June 11 7-9pm $45/person

BAROLO VS. BRUNELLO DI MONTELCINO – TWO OF ITALY’S FINEST A battle between the two kings of Italian wine: Barolo and Brunello.

OAKRIDGE: May 13 7-9pm $80/person CROWFOOT: May 27 7-9pm $80/person

The Mark of Sovereignty By law Barolo wine must meet the following requirements:

SEASONAL SPRING & SUMMER SIPS

• Be made with 100% Nebbiolo grapes.

• The vineyard altitude must be between 170 and 540 metres.

• It must be aged 38 months before being released, spending at least 18 months maturing in oak barrels and 1 year in the bottle. Barolo Riserva must be aged 5 years before release with at least 18 months in oak barrels.

• Be approved by a tasting panel before receiving its official designation as a Barolo DOCG wine.

CO-OP WINE SPIRITS BEER

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At last the temperature is rising and the days are long again. As we move into a brighter, lighter and warmer season our food and wine choices are likely shifting in their texture, style and personality. Join us for a selection of our and must-have wines for the season.

OAKRIDGE: BEDDINGTON: CROWFOOT: SHAWNESSY:

April 2 April 15 April 28 June 10

7-9pm 7-9pm 7-9pm 7-9pm

$25 $25 $25 $25

Wine & Spirit Education Trust Courses Register at coopwinespiritsbeer.com

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

WINE & SPIRIT EDUCATION TRUST Raise your bar with a suite of sought-after qualifications by taking WSET courses provided by Co-op Wine Spirits Beer.

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

16 Sips | Spring 2016

well as insight into food and wine pairing.

Successful candidates will receive the WSET Level 1 Certificate.

OAKRIDGE: April 16 9:30-5:30 pm $349/person

The Wine & Spirit Education Trust (WSET) was founded in 1969 to provide high quality education and training in wines and spirits. Since then, WSET has grown into the foremost international body in the field of wines and spirits education, with a suite of sought-after qualifications.

In addition to courses and qualifications for those in the ‘trade’, WSET has an increasing number of ‘consumers’, or enthusiasts, who attend courses.

They may attend a course because of a wish to gain a formal qualification or simply a desire to enhance their knowledge of the ever-increasing variety of wines and spirits being produced in the world today.

WSET works through a network of Approved Programme Providers around the world including Co-op Wine Spirits Beer.

These external Providers are rigorously checked to ensure that they deliver the high standard of teaching required to enable students to pass their WSET qualification.

Level 2 Awards in Wine 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: June 4, 5, 11 9:30-5:30 pm $799/person

Level 3 Awards in Wine 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.

OAKRIDGE: June 13, 14, 15, 27, 28, 29 9:30-5:30 pm $1,449/person

Details for Level 1 and 2 Awards in Spirits are available on page 25.

Wine lovers are always welcome.

Events tailored just for you.

Do you keep buying the same “go-to” wines?

?

Register at coopwinespiritsbeer.com

Add a little mystery to your shopping.

SOMMELIER CUP ROUND ROBIN TOURNAMENT

The gauntlet is down as our Sommelier team goes head-to-head in this round robin tournament to test their expert knowledge.

We’ll place you on a team with a Sommelier to ask you to help determine the identity of fine wines from around the world, served up in a blind tasting. Only the referee will know the true identity. 2015 reigning champion, sommelier Sebastien Lafortune has his crown on the line as he tries to defend his title.

CROWFOOT: June 2 7-9pm $25 SHAWNESSY: June 23 7-9pm $25

Ask your sommelier at any of our Tasting Centres how you can hold the key to your own private locker and unlock the door to your own customized world of wine spirits and beer.

VINTAGE WINE A TIME TRAVELLING ADVENTURE

We love to select wines and lay them to rest in our cellar, where they collect dust and slowly evolve into unforgettable wine experiences.

These bottles have been patiently awaiting the squeak of a wine crank and the inevitable pop of the cork. Our Vintage Wine section features a number of hand-selected wines (released at a minimum of 10 years old). Join us as we open several evolved and tasty premium wines – while we revisit the top stories, hairstyles and #1 songs from the year each was born.

OAKRIDGE: MIDTOWN: SHAWNESSY: BEDDINGTON:

May 27 June 3 June 4 June 10

7-9pm 7-9pm 7-9pm 7-9pm

$45 $45 $45 $45

WINE BATTLES CANADA EAST VS. WEST

Here’s where wine gets interesting! We will be doing a varietal blind taste of red and white wines representing Eastern and Western Canada and see who comes out on top. This evening is a true exhibition of the excellence in Canadian winemaking.

OAKRIDGE: CROWFOOT: MIDTOWN:

$25 $25 $25

WINE BATTLES

Make your celebration as unique as you.

ITALY VS. CALIFORNIA

Host your own private tasting event !

It’s the “Up and Comer” vs. the “Reigning Champion”. Two of the world’s largest wine producers by volume will be go cork to cork in this epic wine battle. Is the USA ready for a shot at the title? Whites, reds and bubbles will all make an appearance in what will surely be a tasty war.

Customize your tasting experience and invite up to 34 guests.

Book a Tasting Room and sommelier by calling 403-219-6025 ext 6290 or email wsevents@calgarycoop.com

CO-OP WINE SPIRITS BEER

June 14 7-9pm June 25 7-9pm June 30 7-9pm

MIDTOWN: May 7 7-9pm SHAWNESSY: May 12 7-9pm BEDDINGTON: May 20 7-9pm

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$35 $35 $35

REINHEITSGEBOT! 500 Years of Pure Beer REINHETSGEBOT 1516 PURITY LAW CELEBRATING 500 YEARS OF GERMAN BREWS If anyone knows good beer it is Deutschland. 500 years ago legislation was created to ensure quality craft beer maintained the highest standard. The 1516 Purity Law has made Germany the benchmark for breweries around the world. Let’s visit the motherland of many classic beer recipes and raise a mug to some of the best frothy malts around.

CROWFOOT: April 23 7-9pm $25/person MIDTOWN: April 23 7-9pm $25/person OAKRIDGE: April 23 7-9pm $25/person

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pril 23rd, 2016 marks the 500th anniversary of the Bavarian Purity Law, a ruling that still exists today. Bavarian Duke Wilhelm IV originally decreed the law as the Surrogatverbot (surrogate, or adjunct, prohibition). In 1918 was it was termed the Reinheitsgebot (say that 5 times fast!) At 500 years old it is considered the world’s oldest, still valid food safety and consumer protection legislation.

But what does it mean?

The Purity Law states that no items can be used for beer other than barley, hops, water and, of course, yeasts.

Did you know that a newly hitched bride would put honey in her beer for a full moon cycle to increase fertility?

Otherwise known as the “honeymoon”.

18 Sips | Spring 2016

Many amendments have been made throughout the centuries allowing much more flexible options for the country’s brewers. The true Purity Law ultimately governs bottom fermenting beers – otherwise known as Lagers. The region’s Ales (top fermenting brews) may use malted wheat, malted rye and other sources of sugar such as beet or cane sugars to achieve a desired texture and gravity.

German brewers that fail to adhere to the Purity Law can send their products to market but may not call them beer – well, at least not if they are being sold in Germany. These same products created for export markets are often labeled beer. Following the creation of the European Union, Germany now imports “beer” that does not follow the Purity Law... yet, ironically, these products can be labeled as beer.

Brewers around the world from the beginnings of beer life have used everything but the kitchen sink to flavour their brew. Herbs, fruit, spices, bark... you name it. The introduction of hops was an important development, as hops helped stabilize and preserve the beer while balancing the sweet malty notes with bitterness. Hence, the introduction of the Purity Law. Here are six of our favourite “Pure” beers to celebrate 500 years of protecting great beers: Hacker-Pschorr Munchner Kellerbier 759409 – $4.29/bottle Ayinger Celebrator Doppelbock 721429 – $18.49/6 pack Hofbrau Maibock 756561– $18.99/6 pack Pfungstadter Hell 773809 – $3.29/can Steam Whistle 744749 – $2.99/can Wild Rose Electric Avenue Lager 766771 – $14.99/6 pack

Wine lovers are always welcome.

Events tailored just for you.

Register at coopwinespiritsbeer.com

WINE DOWN WEDNESDAY VALUE WINES UNDER $20 In this mid-week event, we’ll lead you through a flight of excellent wines that don’t break the bank. Our sommelier will select hidden gems that bring true value at an unbeatable price.

Let’s find you your next go-to wine.

WHAT’S IN MY GLASS? SOMMELIER SELECTIONS Raise your bar with Co-op Sommelier Tracy-Lynne MacLellan’s favourite earth friendly wines.

Get Tracy-Lynne’s expert advice at Shawnessy Co-op Wine Spirits Beer or book a private “Shop N Talk” with Tracy-Lynne.

Email tmaclellan@coopwinespiritsbeer.com

We live in a world where “going green” is no longer just a buzzword. We’re shopping responsibly, reading labels, and becoming more aware of how we impact our environment. With Earth Day on April 22nd, let’s look at some wines that are good to the earth and good for your palate! For a great description on the difference between Organic, Sustainable and Biodynamic wine labeling see: winespectator.com/drvinny/show/id/41226 VILLA TERESA ORGANIC PROSECCO FRIZZANTE (ORGANIC) 748430 – ITALY

A go-to for sparkling wine. The bubbles are a bit softer than other Proseccos and the flavour is light, lively and fruity. An inexpensive way to celebrate, gather for brunch with friends, pair with appies or soak away your day in a bubble bath. $16.59* COVERT FARMS SAUVIGNON BLANC/SEMILLON BLEND (ORGANIC) 770655 – OKANAGAN VALLEY, CANADA

With 80% Sauvignon Blanc, this wine is crisp and mineral driven with lots of beautiful aromas of white flowers, orange blossom and a juicy citrus and melon flavour. The little bit of Semillon softens it and provides some weight and texture. The Covert family has a farm, *Prices Subject to change

BEDDINGTON: MIDTOWN: OAKRIDGE: CROWFOOT: SHAWNESSY:

a vineyard and a winery on their 650-acre property, so they really do it all! $27.79*

7-9pm 7-9pm 7-9pm 7-9pm 7-9pm

$15 $15 $15 $15 $15

WOMEN AND WINE BREAKUP WINES

2013 CHAPOUTIER “CHANTE-ALOUETTE” HERMITAGE BLANC (BIODYNAMIC) 761822 – RHONE VALLEY, FRANCE

Certified Organic since 1999, Chapoutier is a benchmark Rhone producer. Their Tavel is one of my all-time favourite wines and they produce wide range of quality levels from all over the Rhone Valley. The Marsanne is ripe with quince, apricot, ginger and honey and a distinct almond finish. Second to none in elegance. This wine will show you that complexity and intensity doesn’t just belong to red wines! $90.59* CULMINA SAIGNEE (SUSTAINABLE) 829358 – OKANAGAN VALLEY, CANADA

I love rosé and this one really wowed me!

A vibrant wine with lots of character. No sweetness, but tonnes of fruit. Ripe strawberry, cantaloupe, a hint of raspberry and an underlying mineral note gives it an elegant, dry finish. This is great brunch wine. Try with smoked salmon eggs benny! $29.99* ARTEMIS ORGANIC CABERNET SAUVIGNON (ORGANIC) 54171 – TURKEY

Very fruit driven and a little bit rustic. Lots of raspberry and cherry with hints of vanilla.

Grippy tannins make this wine better suited for food rather than drinking on its own, so give it a try with a roast and root vegetables. $11.29* EMILIANA GE (BIODYNAMIC) 736834 – CHILE

“Ge” is from the Greek word for “earth.” It is complex with a beautiful aroma of violets and lots of intense dark fruit. Primarily Carmenere with some Syrah and Cabernet Sauvignon, this wine is full and rich. The finish gives you a hint of savoury flavour and delicious dark chocolate.

Recommended for ageing but certainly approachable now. $70.99* CO-OP WINE SPIRITS BEER

April 13 April 20 April 20 May 11 May 25

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Special guest: Cara Anderson, CEO of Six Minute Dates For one night only, Beddington Co-op is pleased to welcome Cara Anderson, dating expert and CEO of Six Minute Dates. Cara and our Sommelier will be taking you through the dos and don’ts of dating – pairing the right wine with each stage of the support and survival process along the roller coaster ride we call dating.

BEDDINGTON: May 14 7-9pm

$35

WOMEN IN WINE

Gather your besties for a fun night of “applied” learning. Discover the historical role women have played in the wine industry, and take a look at modern-day female winemakers. This event will highlight great wines and great stories of some of the best hands in winemaking. From pink bubbles, to reds that pack a punch, we are confident there will be wine styles you and your friends will love.

SHAWNESSY: June 3

7-9pm

$30

WINES OF GERMANY DELIGHTFUL WINES OF DEUTSCHLAND There is much more to German wine than Black Tower and cat shaped bottles. We will explore the steep hillsides of Germany’s best vineyard sites and some of the finest wines Deutschland has to offer. A new generation is at the helm of the winemaking ship and a renaissance is taking place. Let’s renew our understanding of this old world winemaking country and its applications.

SHAWNESSY: April 8 7-9pm MIDTOWN: May 28 7-9pm

$25 $25

PATIO PLEASERS Mix it up this summer and be the host with the most.

SPRING THYME VODKA LEMONADE 1 CUP SUGAR

In a saucepan combine sugar and 1/3 cup water.

1/3 CUP WATER PLUS 8 CUPS IN RESERVE

Bring the mixture to a boil and stir until sugar is dissolved.

3 SPRIGS OF THYME 4 LEMONS JUICED

Add the thyme. Set aside to cool.

1 CUP VODKA

In a pitcher combine the syrup, juice, ice and water.

ICE

Pour into tall glasses and enjoy.

20 Sips | Spring 2016

TEQUILA HONEYSUCKLE 2 OUNCES BLANCO TEQUILA 3/4 OUNCE HONEY SYRUP 3/4 OUNCE LIME JUICE

GRIFFITH PARK SWIZZLE

The Tequila Honeysuckle comes from Stephen Starr’s speakeasy, The Ranstead Room, in Philadelphia, PA. Combine ingredients in a shaker and shake over ice.

2 OUNCES BOURBON

Strain into a coup glass and garnish with a lime wedge.

1 OUNCE FRESH LIME JUICE ¾ OUNCE SIMPLE SYRUP 2 DASHES ABSINTHE 6 DASHES BITTERS 1 SUGAR CUBE 5-6 MINT LEAVES 1 MINT SPRIG CRUSHED ICE

In a shaker combine sugar cube, mint leaves, lime juice, simple syrup, Bourbon and Absinth.

Give the ingredients a slight muddle to awaken the mint; but don’t grind it.

Pour into a Collins glass, filled with ¾ crushed ice.

Add the 6 dashes of angostura bitters and stir lightly.

Top with more crushed ice and garnish with a mint sprig.

THE PARASOL 1 TBSP. HONEY 1 TBSP. WARM WATER ¾ OUNCE FRESH LEMON JUICE ½ OUNCE ST. GERMAIN LIQUEUR ½ OUNCE. DRY VERMOUTH 3 OUNCES PROSECCO

This is a light herbaceous and citrusy drink that pairs nicely with brunch.

Combine honey and 1 tbsp. warm water in a cocktail shaker; stir to dissolve honey.

Add lemon juice, Dry Vermouth, St. Germain and ice.

Shake vigorously and pour into a chilled champagne glass.

Top up the glass with the Prosecco.

CO-OP WINE SPIRITS BEER

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MADE IN JAPAN Japanese whiskies rank among the global elite.

JAPANESE WHISKY Japanese whisky has gone from being almost unheard of less than 10 years ago to producing some of the most highly-collected whiskies on the planet. Much like Scotland, Japan produces single malt whisky as well as blended whisky. It is a must explore country for any enthusiast of the dram. In this unique tasting event we will track down our favourite selections offered in our market and swing open the doors to the world of whisky.

OAKRIDGE: MIDTOWN:

May 7 June 9

22 Sips | Spring 2016

7-9pm $50/person 7-9pm $50/person

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apanese whisky has gone from being almost unheard of less than 10 years ago to becoming one of the most highly collected and coveted on the planet. Their path from obscurity to success is mainly due to two distilleries, Suntory and Nikka.

The story starts with a man by the name of Shinjiro Torii, who founded Kotobukiya in 1899. He wanted to produce a spirit that would rival Scotch.

In order to fully understand the whiskymaking process, a young chemistry student named Masataka Taketsuru was sent to Glasgow in 1918 to study and learn the ropes. When he returned to Japan, he was hired as the distiller for Yamazaki, Japan’s first dedicated whisky distillery, founded in 1923.

The two men worked together before eventually splitting up and establishing two separate distilleries. Shinjiro Torii founded Suntory and Masataka Taketsuru founded Nikka, both of which remain the pillars of their industry.

Much like Scotland, Japan produces single malt whisky as well as blended whisky.

The term ‘single malt’ means that only malted grain was used and it was distilled exclusively at one distillery. Whereas a blend usually refers to a mix of unmalted grains, and comes from more than one distillery. In Scotland there are close to 120 malt distilleries compared with four in Japan. This enables Scotch producers to use a wide-range of whisky styles for their blends; all they have to do is buy or exchange whisky from another producer and add it to their blends. In Japan however, if you want to create a blended whisky from a variety of whiskies, then you have to make them all onsite.

Karuizawa: rarest of the rare.

One of the most sought-after whiskies in the world today is from a now-defunct distillery called Karuizawa. The distillery was founded in 1955 but was mothballed in 2001. The remaining stock of whisky was bought in 2011 by the Number One Drinks Company, and they have been releasing small batches of the stuff ever since. Inevitably they will run out of whisky and that will be the end of Karuizawa. This has caused its prices to skyrocket. In August

of 2015 a standard bottle of Karuizawa 1960 52 Years Old sold for just over £63,000 ($86,670 Cdn) at an auction in Hong Kong. The bottle was originally part of a small release of 41 bottles in 2013 and cost £12,500 ($17,190 Cdn). That’s a pretty good investment if you can find some.

Whisky Magazine is a publication that indexes the Top 25 Whisky Brands in terms of rarity and auction sales. Karuizawa has been in the battle for the top spot with The Macallan for the last couple of years.

While The Macallan is recognized as the leader in Scotch and has set almost every auction record you can think of, Karuizawa is hard on its heels and will probably overtake it while the finite supply of their whisky is on the market.

While the chances of any of us ever being able to taste any Karuizawa are slim, there are lots of others we can experience.

Stylistically what can you expect from a Japanese whisky?

You will be treated to an open and delicate whisky with great balance and complexity – perfect both on its own and on the rocks. For a long time critics decried that it was lighter than Scotch and often dismissed it as being inferior, but times have changed and its lightness is something to be delighted by. Much like Scotch, Japanese whisky uses a range of oak types for aging: from Bourbon to Sherry to the local mizunara (Japanese oak), which is highly aromatic and filled with notes of incense. And so, their styles will vary, but an underlying quality and complexity resonates in every bottle.

Join us for an exclusive tasting.

Nikka is perhaps the best represented Japanese whisky in our market. There has been a shortage over the last few years as world demand has spiked. This has made it more difficult for importers to supply the Alberta market as their allocations have diminished. This means that if you happen by a bottle of Nikka or Yamazaki you should pick one up and see what all the rage is about.

Fortunately, you have an opportunity to try some of these whiskies and purchase from our special inventory at an exclusive event.

CO-OP WINE SPIRITS BEER

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Fan of a good Beer or Spirit?

Events tailored just for you.

Register at coopwinespiritsbeer.com

REINHETSGEBOT 1516 PURITY LAW CELEBRATING 500 YEARS OF GERMAN BREWS If anyone knows good beer it is Deutschland. 500 years ago legislation was created to ensure quality craft beer maintained the highest standard. The 1516 Purity Law has made Germany the benchmark for breweries around the world. Let’s visit the motherland of many classic beer recipes and raise a mug to some of the best frothy malts around.

CROWFOOT: MIDTOWN: OAKRIDGE:

April 23 7-9pm April 23 7-9pm April 23 7-9pm

$25 $25 $25

SCOTCH WHISKY BATTLE SPEYSIDE VS. HIGHLANDS Speyside is the most densely populated region for distilleries in Scotland.

Technically it is inside of the Highland area but categorized as its own style, character and place. We will pit the centre of the Highlands against its surrounding neighbours to see who can lay claim to the crown of the centre of Scotland.

CROWFOOT: April 9 7-9pm MIDTOWN: April 14 7-9pm SHAWNESSY: April 21 7-9pm

$50 $50 $50

Summer Entertaining COCKTAILS Nothing celebrates summer like a good punch, a slushy concoction or a classic beach cocktail. We are pulling out all the stops and getting our mixology on. Prepare to share some show stopping, crowd pleasing, must try summer cocktail recipes.

SHAWNESSY: June 16 7-9pm BEDDINGTON: June 24 7-9pm OAKRIDGE: June 25 7-9pm

$35 $35 $35

RAISE YOUR BAR Tequila: No Longer “To Kill Ya”

TEQUILA: NO LONGER “TA KILL YA”

We need a new ritual for Tequila drinking. Tequila was never meant to be part of “lick – shoot – suck.”

It’s high time we raise our bar when it comes to choosing quality. Join us for an agave-filled evening.

CROWFOOT: May 5 MIDTOWN: May 5 BEDDINGTON: June 9 OAKRIDGE: June 17

7-9pm 7-9pm 7-9pm 7-9pm

$40/person $40/person $40/person $40/person

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e need a new ritual for Tequila drinking. Tequila was never meant to be part of “lick – shoot – suck.” That may have been okay a decade or two ago (well, not really), but it’s high time we raise our bar when it comes to choosing quality Tequila. We do not honour centuries of tradition by engaging in the “throwing back” of an ounce of this beautiful Mexican distillate. New ritual starts with understanding what Tequila is and where it comes from.

the leaves are cut off, leaving the pina (pineapple). This inner core is cooked, turning the starch into sugar. This sugar is then fermented. The distillation process results in a magical spirit with very distinct aromas of citrus, pepper, tomato leaves and fresh herbs.

It’s the 14th Century. You’re a Spanish Conquistador who has crossed the Atlantic to the New World. You have arrived in Mexico. But you’ve run out of brandy.

What is one to do? Why, talk to the locals to source indigenous ingredients you can turn into a spirit!

Most higher-end tequilas are aged in oak barrels, much like fine whisky, to balance the flavours with notes of vanilla, caramel and baking spices. These tequilas are meant for sipping or to be used in a premium cocktail – never to be sullied as shots. Much like a Scotch, tequila is rarely aged for long periods of time. Agave is what makes tequila distinct from any other spirit. Covering up its unique flavour with an overly heavy oak influence just doesn’t make sense.

The Spaniards were pointed in the direction of the agave plant... and a new drink was born. Tequila has been a proud Mexican tradition ever since.

Tequila is classified into several categories, based on how it is produced. Below, we have included a list, along with a few recommendations based on our favourites.

Agave plants are found in the Tequila Region of Mexico and take about seven years to grow. In order to qualify as tequila, the end product must contain a minimum of 51% Blue Agave.

Once the agave plants are harvested,

Blanco and Gold (Un-aged) These are the two types of tequila most commonly found on North American bar shelves (and they are most likely the culprits in those tequila shots). Neither Blanco nor Gold tequila is aged. While

24 Sips | Spring 2016

they are typically considered to be at the lower end of the spectrum, there are some that stand above the rest. Both are commonly used in cocktails.

Blanco is tequila in its purest form. It is with Blanco that you get the true flavour of the agave plant. Gold tequila is blanco that has been coloured with caramel.

This may alter the flavour and viscosity somewhat, but it’s mostly for appearances.

Blanco has an undeserved reputation for being lower quality, so adding colour gives the impression that the product is better. Gold tequila can also be a blend of Reposado and Blanco.

Single Estate Tequila Ocho (Blanco): 100% Blue Agave 760476 $ 65.29 Sauza Gold: 27235 $24.59 Reposado (Aged 2-12 months) Tequilas labeled Reposado” have been ‘rested’ in oak so the spirit has had a little time to mellow and pick up on some subtle vanilla and spice notes. Some colour is absorbed from the wood. It is great for sipping and recommended for full flavoured cocktails.

Herradura Reposado: 452615 $69.99 This favourite is aged 11 months – far longer than the minimum. Incidentally, this

Wine & Spirit Education Trust Courses Register at coopwinespiritsbeer.com

Level 1 Awards in Spirits 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: May 10 9:30-5:30 pm $275/person

ageing category was created in 1974 by Tequila Herradura.

Anejo (Aged 1-3 years) Aged in oak barrels for an extended period enhances the flavour with stronger notes of cedar, chocolate, spice, coconut and vanilla.

Don Julio 1942: 732058 $132.59 Created in small batch production, it is aged a minimum of 2.5 years.

Extra Anejo (Extra Aged) The name says it all.

Crotalo Extra Anejo: 760001 $222.89 This premium tequila is made in limited production using 100% Blue Agave and cask-aged for seven years.

Mezcal Mezcal is also an agave-based spirit but does not have the same regulations regarding ingredients or region. That being said there are in fact some high quality Mezcal offerings that rival its Tequila cousin.

Scorpions and worms have nothing to do with tradition and everything to do with marketing to tourists. To eat or not to eat? You can have your very own episode of Fear Factor?

CLASSIC MARGARITA We would be negligent if we didn’t give you the perfect Classic Margarita recipe. The key is to use fresh squeezed juice and premium spirits.

Level 2 Awards in Spirits 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

1 ½ OUNCES DON JULIO REPOSADO

and cover the history, production and styles of principal spirits and liqueurs.

½ OUNCE COINTREAU

Successful participants will receive the

THE JUICE OF ONE FULL LIME

SHAWNESSY: 9:30-5:30 pm OAKRIDGE: 9:30-5:30 pm

THE JUICE OF ¼ ORANGE WEDGE

In a cocktail shaker, combine ingredients over one cup of ice.

Shake it like you mean it.

Salt the rim of your glass using a coarse salt.

WSET Level 2 Certificate.

June 27, 28, July 5 $749/person April 1, 2, 9 $749/person

Level 1, 2 and 3 Awards in Wines programs are available on page 16.

Pour shaker ingredients into your glass.

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

Enjoy responsibly.

coopwinespiritsbeer.com/events CO-OP WINE SPIRITS BEER

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The origin of name of the city Calgary come from the Gaelic “cala ghearraidh”, which translates to “the meadow beside the bay”.

This is a photo of Calgary Bay. A beautiful sandy beach on the Isle of Mull, Scotland.

UISGE BEATH A whisky tour of Scotland.

SCOTCH WHISKY BATTLE SPEYSIDE VS. HIGHLANDS Speyside is the most densely populated region for distilleries in Scotland. Technically it is inside of the Highland area but categorized as its own style, character and place. We will pit the centre of the Highlands against its surrounding neighbours to see who can lay claim to the crown of the centre of Scotland.

CROWFOOT: April 9 7-9pm $50/person MIDTOWN: April 14 7-9pm $50/person SHAWNESSY: April 21 7-9pm $50/person

S

COTLAND is famous for its two greatest contributions to the world of leisure: the invention of golf and the refinement of single malt Scotch whisky.

While a round of golf can often end poorly (with some participants hurling their golf bags end-over-end in the manner of a Highland Games caber toss)... a fine Scotch tends to always leave you with a warm feeling and a desire to come back for more.

Uisge Beath is a Gaelic term that literally means “Water of Life.” You may be more familiar with its English translation: “Whisky” (which the Scots spell without the ‘e’). To impress your Scottish hosts when you visit, here is a wee hint: Uisge Beath is pronounced Ooshky-ba.

A wee nip of trivia: In 1875, Colonel James named the new settlement where the Bow and Elbow Rivers converge after the Scottish coastal enclave of Calgary on the Isle of Mull (later, Macleod Trail was named in his honour). The Isle of Mull has one single malt distillery, Tobermory (formerly Ledaig) founded in 1798. They continue to make a single malt Scotch under the Ledaig label.

26 Sips | Spring 2016

The four Whisky Regions of Scotland If you want to book a vacation around a wine tour, the choices are endless: Italy, Spain, Napa Valley... take your pick. But for whisky, there is one obvious choice.

Scotland has an astounding number of single malt distilleries to visit and many, many whiskies to be tasted.

Scotland’s whisky map is broken down into four traditional regions. Each is known for its distinct flavour profile. The length of your vacation will determine how many you will be able to experience.

If your time is limited, we suggested structuring your itinerary around the region that contains your favourite drams.

1. The Highlands This is the largest of the regions, and encompasses three areas: a. Highlands: This area is on the Scottish mainland and extends from the middle of the country to its northern tip. Its many whiskies offer plenty of variety, including spice, heather, honey and fruitiness – with light use of peat (which provides smoky notes).

Key distilleries: Aberfeldy, Balblair, Ben Nevis, Dalmore, Glen Ord, Glenmorangie, Oban, Glendronach and Old Pulteney. b. Islands: Scotland’s western islands (with the exception of Islay) are included in the Highland Region. These whiskies are known for their peaty, salty, dry character.

The Scotch Whisky Act The Scots take their national beverage seriously. Very seriously. This has resulted in the most clearly defined of all spirits. To see just how strict they are in maintaining highest standards and authenticity, you need look no further than the Scotch Whisky Act of 1988 – a private member’s bill – that sheds light on the intricacies behind Scotch Whisky.

Scotch Whisky by Law: a) has been produced at a distillery in Scotland from water and malted barley (to which only the whole grains of other cereals may be added) all of which have been: 1. Processed at the distillery into a mash; 2. Converted to a fermentable substrate only by endogenous (not artificial) enzyme systems; 3. Fermented only by the addition of yeast;

Key distilleries: Arran, Jura, Tobermory, Highland Park & Scapa and Talisker. c. Speyside: Speyside easily has the greatest concentration of distilleries (representing nearly half of the nation’s producers). It is now considered to be a region in its own right. Speyside whiskies are noted for elegance and complexity.

Key distilleries: Aberlour, Balvenie, Cardhu, Cragganmore, Dalwhinnie, Glenfarclas, Glenglassaugh, Glenfiddich, The Glenrothes, The Glenlivet, The Macallan and Speyburn.

2. The Lowlands The lowlands comprise the southern part of Scotland. While its major cities of Edinburgh and Glasgow probably attract the most tourists, this region only has a handful of distilleries. As such, it is probably the embarkation point for your whisky journey.

Key distilleries: Auchentoshan, Bladnoch and Glenkinchie.

3. Campbelltown Cambelltown is located on the Kintyre peninsula (west coast). Once a thriving

whisky producing area, it now has but a few active distilleries. Its whiskies are robust and firm, carrying the salty tang of the sea.

Key distilleries include: Glen Scotia, Glengyle and Springbank.

4. Islay Islay is a small island with a sizeable reputation for producing some of the world’s most distinctive whiskies. Some are pungent and powerful, briny and peaty, while others use less peat in the malt drying process.

Key distilleries: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, and Laphroaig.

So, with that as your starting point, you’re ready to book your flight, pack your bags, mark the map with your favourite distilleries... and perfect your pronunciation of Uisge Beath!

b) has been distilled at an alcoholic strength by volume of less than 94.8 percent (96.4% is pure alcohol) so that the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production; c) has been matured in an excise warehouse in oak casks of a capacity not exceeding 700 litres, the period of that maturation being not less than three years; d) retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation; e) no substance other than water and spirit caramel has been added.

The act also prohibits the production in Scotland of whisky other than Scotch whisky, as defined. Also, to be sold as ‘Scotch’, the whisky must not be bottled at less than forty percent alcohol by volume (ABV). The reason for this is that bottling the whisky below forty percent sees a sharp falling off of aroma and flavour.

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CO-OP EVENT CALENDAR Register at coopwinespiritsbeer.com or visit your local Co-op Wine Spirits Beer

APRIL SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

BIG, BIG AND 1 REALLY BIG REDS 2 SEASONAL SIPS BIG, BIG AND GUESS THE REALLY BIG REDS EXPENSIVE WINE WSET LEVEL 2 - SPIRITS WSET LEVEL 2 - SPIRITS

3

4

5

6

7 GUESS THE EXPENSIVE WINE PRIVATE LOCKER MEMBERS

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12

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GRAPE BATTLES SCOTCH WHISKY BATTLE

WINE DOWN WEDNESDAY

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MALBEC WORLD DAY MALBEC WORLD DAY

20 WINE DOWN WEDNESDAY WINE DOWN WEDNESDAY

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26

15

BIG, BIG AND REALLY BIG REDS LOIRE VALLEY SEASONAL SIPS

21 GRAPE BATTLES SCOTCH WHISKY BATTLE

27

SAUVIGNON BLANC DAY SAUVIGNON BLANC DAY

8 9 BEAUJOLIAS AND ITS VILLAGES GRAPE BATTLES GUESS THE SCOTCH WHISKY EXPENSIVE WINE BATTLE WINE OF GERMANY WSET LEVEL 2 - SPIRITS 16

BINS OF PENFOLD CELEBRATE THE ANNIVERSARY OF CHIANTI WSET LEVEL 1 - WINE

22 BINS OF PENFOLD GRAPE BATTLES

28

23 REINHETSGEBOT REINHETSGEBOT REINHETSGEBOT

29

30

BINS OF PENFOLD LOIRE VALLEY SEASONAL SIPS

CURRY AND WINE

AN AFTERNOON PASEA IN SPAIN CURRY AND WINE GRAPE BATTLES

THURSDAY

FRIDAY

SATURDAY

MAY SUNDAY

MONDAY 1

TUESDAY

WEDNESDAY

2

3

4 TEQUILA TEQUILA

GRAPE BATTLES MOTHER’S DAY

8

9

10 BIG, BIG AND REALLY BIG REDS WSET LEVEL 1 - SPIRITS

15

16

11 WINE DOWN WEDNESDAY

17

5

FRINGE WINES

VICTORIA DAY

23

BAROLO 13 14 BAROLO VS. BRUNELLO AN AFTERNOON FANCY FRANCE PT 1 DI MONTELCINO PASEA IN SPAIN WINE BATTLES GRAPE BATTLES WOMEN AND WINE PRIVATE LOCKER MEMBERS PRIVATE LOCKER MEMBERS PRIVATE LOCKER MEMBERS

18

24

25 WINE DOWN WEDNESDAY

29

28 Sips | Spring 2016

30

31

7

BEAUJOLIAS AND ITS VILLAGES WINE BATTLES JAPENESE WHISKY

12

19

FANCY FRANCE PT 2 GUESS THE EXPENSIVE WINE

PRIVATE LOCKER MEMBERS

22

6

26

20 BINS OF PENFOLD WINE BATTLES

27

21 CELEBRATE THE ANNIVERSARY OF CHIANTI

28

FANCY FRANCE PT 3 BAROLO VS. BRUNELLO OYSTERS & WINE SEASIDE VINEARDS DI MONTELCINO JUDGEMENT WINE OF GERMANY VINTAGE WINE OF PARIS

Co-op Wine Spirits Beer Tasting Centers Beddington

Crowfoot

Oakridge

Shawnessy

Midtown

8220 Centre Street NE

39 Crowfoot Way NW

2570 Southland Drive SW

250 Shawville Blvd. SE

1003 - 11 Street SW

JUNE SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

1

2

SOMMELIER CUP

5

6

BEAUJOLIAS 8 9 AND ITS VILLAGES JAPENESE WHISKY TEQUILA PRIVATE LOCKER MEMBERS

7

WSET LEVEL 2 - WINE

12

FATHER’S DAY

19

13

14

15

16

3 VINTAGE WINE WOMEN IN WINE

10 OYSTERS & WINE SEASONAL SIPS VINTAGE WINE

WINE BATTLES

FRINGE WINES

WSET LEVEL 3 - WINE

WSET LEVEL 3 - WINE

WSET LEVEL 3 - WINE

SUMMER COCKTAILS

CELEBRATE THE 17 ANNIVERSARY OF CHIANTI GRAPE BATTLES TEQUILA

20

21

22

23

24

SOMMELIER CUP

26

SATURDAY

27

28

WSET LEVEL 2 - SPIRITS WSET LEVEL 2 - SPIRITS WSET LEVEL 3 - WINE WSET LEVEL 3 - WINE

29

WSET LEVEL 3 - WINE

LOIRE VALLEY SEASIDE VINEARDS SUMMER COCKTAILS

BAROLO 4 IN’S AND OUT’S OF ITALIAN WINE PT1 VINTAGE WINE WSET LEVEL 2 - WINE

BAROLO 11 GRAPE BATTLES IN’S AND OUT’S OF ITALIAN WINE PT2 WSET LEVEL 2 - WINE

18 IN’S AND OUT’S OF ITALIAN WINE PT3 PENFOLD’S GRANGE

25

AN AFTERNOON PASEA IN SPAIN WINE BATTLES SUMMER COCKTAILS

30 BINS OF PENFOLD LOIRE VALLEY WINE BATTLES

Calling all Cabernet Cowboys and Frontier Foodies Join Calgary Co-op in the Western Oasis during the Calgary Stampede – BMO Centre, Stampede Park Hang your hat for a spell and savour some fine wines from Co-op Wine Spirits Beer. Drop in for special tastings and teachings hosted by guest speakers and Co-op Wine Spirits Beer Sommeliers. An elegant way to whet your whistle.

Open Daily: July 8 - 17, 2016

CO-OP WINE SPIRITS BEER

29

RAISE YOUR BAR AT THE WORLD OF WHISKY FESTIVAL It’s a perfect blend of top international whiskys, leading whisky authorities and gourmet dinner.

NOVEMBER 5, 2016 PALOMINO ROOM, BMO CENTRE, STAMPEDE PARK

General Admission

VIP Admission

$125 6-9 pm

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

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