Cheers to the New Year with Marca J. Hamm’s recommendations of sparkling wines

WORDS BY MARCIA J. HAMM PHOTOGRAPHY SUPPLIED

Celebrate the Season with a Sparkle! Bubbles Anyone?

Whether you drink your bubbles out of a flute, coupe, wine glass, or even a tumbler, anytime is a good time to pop the cork of your favourite sparkling wine this Holiday Season!

‘TIS the season to break out the bubbly and toast to health, prosperity, and happiness for the new year to come and reminisce on the year past. By yourself, with friends, family, or co-workers, it’s always a good time to crack open something that sparkles.

Sparkling wine is made all over the world from many different grape varieties, but perhaps no place is more important for sparkling wine production than Champagne. For many, the term “Champagne” means anything that has bubbles, but nothing could be further from the truth. Champagne is a region in northern France and only wines produced there are allowed to have the term on the label. Made with the

grapes Pinot Noir, Chardonnay and Meunier in varying percentages and sweetness levels, they will typically spend three years aging before they are “disgorged” and sent off to market. These wines are special and as such, command high prices.

Champagne Lombard Blanc de Noir- This Premier Cru features 100% Pinot Noir coming from the Montagne; with three years on the lees and disgorged as an extra brut, it is dry and crisp. Toasted strawberries, brioche, forest floor and mushrooms give this champagne a real sweet and savoury combination. Speaking of strawberries, it’s delicious with fresh strawberries in

cream.

Cool climates and high acid grapes make for a perfect combination in sparkling wine production and it’s no wonder that Canada has its hand in the game. On both our east and west coasts, one can find exceptional

quality sparkling wine. Now is the perfect time to crack open a bottle of bubbles made in our own back yard, and pair it with Canadian caviar for a truly “local” experience. From the east coast, Benjamin Bridge is no stranger to any of us, being firmly established as Canada’s premier sparkling wine house for over two decades. Their brut is made with Chardonnay and the local grape L’Acadie. There’s something to be said about a “sense of place”, because with aromas and flavours of lemon rind, smoke and sea salt, it’s meant to be enjoyed with a salty, briny caviar. On the west coast, Frind Estate Winery located on the banks of Lake Okanagan, is relatively new on the scene. With stunning views and state of the art technology, the winemaker is seasoned, having worked at Summerhill Pyramid Winery since their genesis, now making fabulous sparkling wine at Frind. A blend of Chardonnay and Riesling, this sparkling is bright and fresh with laser sharp acidity and notes of lemon zest, green apple, and soda crackers. (Check out the article on Canadian caviar for a truly delectable pairing)

Rizzi Alta Langa Pas Dose- Many overlook Italy for sparkling wine production and much less known is the Alta Langa DOCG from Piemonte in northwest Italy. If you find yourself in the region, be sure to have a glass of Alta Langa at the bar, because they are outstanding. This is made with mostly Chardonnay, is intense and rich with nuances of grapefruit, peach, herbs and wildflowers. It’s lean and austere with a delicate bubble. Put the little black dress on and pour yourself a glass.

Cheers to 2023!

WORDS BY MONA ROSE BUTLER PHOTOGRAPHY SUPPLIED

The Art of Medicine

From her Edmonton surgical practice, Dr. Korus is helping women look and feel their best through cosmetic and reconstructive surgery, thanks to significant medical training and a keen eye for what will be the most aesthetically pleasing.

Dr. Korus carries her many titles well: Assistant Clinical Professor with the Division of Plastic

Surgery at the University of Alberta, Site Chief of Plastic Surgery at the Grey Nuns Hospital, and Fellow of the Royal College of Surgeons of Canada. She is a member of numerous

committees, societies, and associations; she’s a mom, and, of course, she is the head of her own surgical practice, newly relocated to the Brewery District.

Before Dr. Korus became one of the leading plastic surgeons in Alberta, she studied at universities across North America; having decided to go into medicine due to her love of science and a desire to connect with

people through her work. She was drawn to cosmetic and reconstructive surgery because of the focus on improving quality of life, rather than the focus on life or death.

“These surgeries often rely on creativity and problem solving, so they gave me a chance to stimulate the “right” side of my brain. They very much embody the 'art of medicine’,” Dr. Korus explained.

Dr. Korus is not only trained to enhance the look of a regular breast, but she has also trained extensively in reconstructing them from scratch when they have been removed or damaged, usually due to cancer treatment.

“These two training streams have proven to be invaluable in complimenting each other and giving me more surgical tool sets and different ideas of approaching breast surgery -- especially when I consult with new patients for revisions of previous surgical work,” she said.

Profound knowledge in surgical practices is imperative, but one of the main pillars of her practice is patient experience. These surgeries play a key role in her patients' recovery in many forms of the word: recovery from cancer, recovery from childbirth, and even recovery of self-confidence. She acknowledges the immense trust that her patients place in her and her team, and works hard to put them at ease at every step of the journey. From the initial consultation, to the point where they can be considered fully healed, Dr. Korus follows them to ensure everything is going as expected. Throughout her career, Dr. Korus has seen both societal and surgeons' attitudes change in unique ways that have vastly improved the field of cosmetic surgery. She has watched the stigma around cosmetic surgery wane with procedures becoming more mainstream, especially as people become more health conscious. There is

an increased desire to augment the results achieved thanks to diet and exercise with

these kinds of enhancements.

These enhancements can only evolve when the outcomes are analyzed and shared throughout the medical community and these discussions vital to the advancement of the field are happening now more than ever.

“Surgeons on an individual level analyze their own results and share their experiences. This shared, collaborative knowledge, allows each individual surgeon to improve techniques over time.”

WWW.DRLISAKORUS.COM