The Cellar Door: Issue 21: Rosé

the

Cellar Door Wine a n d p o ss i b i l i t i e s b y Ba n v i l le & J o n e s W i n e Co.

RosĂŠ Issue 21 June 2015 - September 2015

Honest food created from the diversity of the lands and waters of our great country.

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contents Features

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22 Rosé Right Side Up Sylvia Jansen’s rosé primer will answer all of your questions about your new favourite summer choice.

42 Summer Kitchen Mike Jones, Rob Stansel, and Gary Hewitt serve up your summer food and wine pairings.

48 Benchmark: An Interview with Rajat Parr 48

Andrea Eby sits down with master taster, author, and Sommelier Rajat Parr to discuss Burgundy, winemaking, and advice for new sommeliers on the rise.

54 La Vie en Rosé from the World’s Best Patios Banville & Jones’s sommeliers take you around the world to experience their favourite patio wine experiences.

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Cover: Rosé wines (Photo by Ian McCausland)

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Driven by the driven.

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Summer 2015

contents Columns 10 A Message from Tina Jones 14 Ask a Sommelier 32 35

18 Banville & Jones and Company 20 Behind

the Label Bokisch Vineyards

30 Gary’s Corner The Calculus of Taste

32 Trending The Bizarro Whites

35 Gluggy Blended Families

38 Chef Profile Dustin Pajak, Mano a Mano and Brooklynn’s Bistro

52 Cottage Cases 60 Banville & Jones Wine Institute 38

64 Banville & Jones Wine & Food Events 66 Sidebar The Original Wine App

68 Culinary Partners 69 Shopping List 70 Top Picks

30 years of helping your family grow, preserve and manage prosperity.

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Cellar Door

Escape... without leaving the city Discover FortWhyte Alive, Winnipeg’s urban nature oasis.

Offering beautiful natural settings, team and leadership building activities, as well as several distinctive rental venues, FortWhyte is the perfect escape for corporate events—business meetings, retreats, company barbecues, and client functions.

Editorial Director Lisa Muirhead lisa@poisepublications.com Editorial Board Tina Jones, Andrea Eby, Gary Hewitt, Sylvia Jansen, Mike Muirhead Graphic Design Ryan Germain | ryan.germain@gmail.com Advertising Sales Director Vanessa Shapiro vanessa@poisepublications.com Contributors Todd Antonation, Matt Benger, Jan de Vlaming, Andrea Eby, Carol Fletcher, Gary Hewitt, Sylvia Jansen, Mike Jones, Tina Jones, Megan Kozminski, Jill Kwiatkoski, Ian McCausland, Tracy McCourt, Saralyn Mehta, Mike Muirhead, Tammy Mosek, Rob Stansel Published for Banville & Jones Wine Co.

by Poise Publications Inc. www.poisepublications.com

www.fortwhyte.org 1961 McCREARY RD WINNIPEG, MB

For advertising information, please contact vanessa@poisepublications.com

PH: (204) 989-8355 INFO@FORTWHYTE.ORG

Banville & Jones Wine Co. is a fine wine boutique in Winnipeg, Manitoba that specializes in promoting wine education and lifestyle. Opened by sisters Tina Jones and Lia Banville in 1999, it is located in a three-storey Tuscaninspired facility that houses fine wine and accessories, an educational facility, and a private function room.

Banville & Jones Wine Co. 1616 St Mary’s Rd. Winnipeg, MB R2M 3W7 ph. 204-948-9463 www.banvilleandjones.com

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PURCHASE A NEVER ALONE ROSE AND SUPPORT THE NEVER ALONE FOUNDATION

GRAVEL AND SOILS We carry Quality Sod, Soil and Decorative Landscape stones.

They can be bagged and picked up, or we can deliver them to you.

Ron Paul Garden Centre is proud to announce that they will be carrying the Never Alone Rose this summer. The Never Alone Rose was created in partnership with the Never Alone Foundation, the Canadian Nursery Landscape Association and the Canadian Football League Alumni Association to help those who are living with cancer and their families. The mission of the foundation is to make sure that no one enters the fight against cancer alone.

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Ron Paul carries a full line of Barkman Concrete items for enhancing your yard and garden. Come in and see the full line in our display.

Ray DuBois, owner of Ron Paul Garden Centre is honoured to participate in the Never Alone Rose promotion because it’s a cause that is dear to him. His sister is a cancer survivor, and he believes that there is not a single person who has not been affected by cancer in some way.

For Ray, the rose represents so much more than just a plant: “For those batting cancer, it’s a symbol of hope and support, and a constant reminder that they are not alone.

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Just as different wines suit the discerning tastes of different personalities, different insurance coverages will suit different needs. Portage Mutual Insurance offers many customizable options to protect your home, farm, or business.

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Photo by Pauline Boldt

a message from tina jones TINA’S FAVES CESARINI SFORZA TRIDENTUM ROSÉ (PRONOUNCED CHESSARINI SFORTSA): This fabulous sparkling wine from the slopes of Trentino, Italy, is made by Metodo Classico: the same method as Champagne. It is 100% Pinot Noir, and 100% elegant and delicious. If you cannot remember the name, just ask for Tina’s favourite sparkling rosé!

ENJOYING A ROSÉ ON THE PATIO OF LE VILLAGE IN PARIS (SEE PAGE 56) TASTING ROSÉ ON THE PATIO (OR IN FACT IN ANY ROOM) OF 529 WELLINGTON! (SEE PAGE 59) LO NUESTRO ROSÉ FROM SPAIN:

There is something very special about rosé wines. I confess that I would drink rosé all year long if I thought people would not look at me strangely! When I visited southern Spain a few years ago, it was wonderful to realize that some people do drink rosé all year long without receiving any strange looks. Pouring a glass for friends on the patio at home or ordering a lovely rosé in a restaurant conjures a relaxed, casual attitude and a sense of fun.

When our editorial board discussed the possibility of devoting an entire issue of The Cellar Door to rosé wines, even the skeptical were quickly won over. Rosé is a time-honoured wine style. The Spanish and French have classic examples. Rosé can be made from many grape varieties and is made the world over. Rosé can be almost white, almost red, and every shade of pink in between. It can be still or bubbly, dry or sweet, and almost without exception it is a wine meant for fun and immediate enjoyment at a modest price.

So join us for an exploration of this unique style. In this issue, we recall for you some of our favourite patio rosé experiences around the world, and Sylvia Jansen untangles the many ways to get to rosé. Elsewhere in this issue, Gary Hewitt takes a close look at the calculus of taste; Rob Stansel explores the trend of orange wines; Tracy McCourt uncovers affordable blends; and Andrea Eby talks to world-famous Sommelier Rajat Parr. So, open a bottle of rosé from Banville & Jones, put your feet up on the patio, and enjoy every page!

Cheers!

So delicious and inexpensive, the perfect wine for a casual dinner.

Tina Jones

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Photo by Jay Mitchosky

Tolaini Estates 2010 Al Passo Buy 5 bottles and receive the 6th for a toonie.

Offer valid until September 1, 2015, or while supplies last.

Available exclusively at Banville & Jones Wine Co. Banvilleandjones.com | 204.948.9463

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dive summer salads En into

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Simply drizzle your favourite oil and vinegar and a few fresh ingredients for a restaurant-quality salad that will be the highlight of your summer menus.

Come to Frescolio for ideas, pairings and tastings – we’d love to be your sous-chef!

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frescolio.ca Open Tuesday to Sunday

ask a sommelier What are your red, white, and sparkling wine picks for drinking on my deck this summer?

Do you have an opinion about what is the best inexpensive red winepouring aerator?

Are there some wines that should never be chilled and others that should always be chilled?

—Ellie Mattei

—Joel Trenaman

—Aaron Hannem

Dear Ellie,

Dear Joel,

Dear Aaron,

As Manitobans, I think we take more joy in the first days of summer than anything else all year. A big part of that is enjoying that first glass of wine on the deck after work or to start off the weekend. I like to have some goto summer sippers on hand at all times, because you never know when someone will pop in.

After spending a bit of time cooped up in a bottle, some wines need to get air flowing through them so they reach their full potential. By speeding up a wine’s exposure to oxygen, we are able to open up the aromas, improve flavours, and soften harsh tannins, which can result in a smoother finish.

If we go by the book, then Champagne should be served at 9 degrees, and Shiraz at 18 degrees, and all other wines at some varying degree in between (and there are umpteen websites to tell you EXACTLY what that temperature is!).

However, my main concern when I am served wine is this: whites (and sweeter wines) are generally served too cold and reds are too warm.

What better way to celebrate surviving another Winnipeg winter than to pop open some bubbly in the sun?

My two new favorites are Provenza CàMaiol Sebastian Brut and Brut Rosado (rosé) ($19.99 each). These are great value bubbles from Italy, and the bottles look fantastic!

White wines and sweeter wines are served best around 8 degrees, as aromatics are dulled by over chilling (your standard fridge temp is about 3 to 5 °C), and the concept of “room temperature” was established at a time when central heating wasn’t even conceived of—leaving you at a coolish 15 to 18°C. My suggestion is to take your white and sweet wines out of the fridge a good half hour before consumption—this will make sure your aromas are singing.

For red wine, I like to keep lighter varietals like Pinot Noir or Tempranillo around. Aragonesas’s Don Ramon Tempranillo/Grenache ($12.99), slightly chilled, is great for sipping on a hot day, and Falernia Pinot Noir ($24.99) is always a crowd pleaser. One wine that is always in my cellar is Hindsight Cabernet Sauvignon ($35.99), perfect for BBQ steak.

As for whites, if I gave you my list of favourites, it would go on and on (and on), so I will give you the highlight reel. You will never find my fridge without a bottle of Bon Courage Unwooded Chardonnay ($16.99), Blue Mountain Pinot Gris ($26.99), or Terlan Terlaner (26.99).

Cheers to another summer on the deck!

—Saralyn Mehta

One way of aerating is with a decanter, and you don’t have to spend a lot of money to get a great one to do the trick. However, if you don't have the hour or more it can take to decant, then a wine aerator is a great alternative—it accelerates the process and your wine can be ready to drink seconds after opening the bottle. The Vacu Vin Wine Aerator ($9.99) is a great option, and the price is hard to beat. It attaches directly to the bottle, making it very easy to use and cleans up nicely when you are done.

—Tracy McCourt

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You can put your heavy reds (Cabernet, Malbec, Shiraz) in the fridge for about 20 minutes before popping the cork and your lighter reds (Pinot Noir, Gamay, Tempranillo) in for about 30 minutes. Especially in New World reds, this will calm down the alcohol and make the wines more balanced. Ports can also benefit from a quick cool down like you would a red.

As for Champagne—that one is directly out of the fridge for me!

—Mike Muirhead IF YOU HAVE A QUESTION FOR OUR SOMMELIERS, EMAIL US AT WINE@BANVILLEANDJONES.COM, OR FIND US ON FACEBOOK AND TWITTER @BANVILLEJONES

Winnipeggers Paul and Shirley Martens first visited South Africa in 1996. Thus began a love of the South African people, culture, and their imminently drinkable wines! They formed Blend Imports and return each year to explore South Africa’s boutique and family-focused wineries, bringing the most interesting and affordable wines back to Manitoba to share with you.

This collection of dry, crisp, and complex rosés showcases the diversity of South Africa’s offerings. Included in this group of rosés are two sparkling wines made in the traditional French Method (called Méthode Cap Classique in South Africa), in which the wines go through two separate fermentations in the bottle, as well as Fair Trade and organic options.

Pour unto others as you would have them pour unto you.

blendimports.com

 Sutherland Grenache Rosé ($18.99) Dry and deliciously refreshing, this perfect summer sipper is both delicate and complex, with a full range of berries and red fruits on the palate: cranberries, cherries, strawberries, and pomegranates.

 LAM Syrah Rosé ($21.99)  DeBos 47 Varietal Rosé ($21.99) This Fair Trade certified rosé is made from 47 different varieties of grapes. That’s right…47 varieties. On the nose, you will experience wild strawberry and cranberry notes to compliment the long, fruit-packed persistent finish. Serve chilled on the patio with a light meal or canapés to experience perfection.

Bon Courage Jacques Bruére Cap Classique Cuvée Rosé Brut ($29.99) This elegant Méthode Cap Classique is made of a traditional blend of Pinot Noir and Chardonnay grapes. The nice full palate has tones of red berries and caramel with raspberry and lemon on the nose.

It raises the bar with silky mousse and a persistent, savoury-dry conclusion.

Don’t be fooled by the delicate onion skin pink shade of this rosé: the palate on this organically grown wine shows big, clean acid that is softened by aging in old oak casks with hints of strawberries and Syrah spice.

More vinous than fruity, with a delicious dry savoury close.

Made by a “young gun,” this is a niche wine.

 Simonsig Kaapse Vonkel Brut Rosé ($26.99) This finely balanced Kaapse Vonkel (“Cape Sparkle”) is made from Pinot Noir and Pinotage grapes in the traditional Méthode Cap Classique.

You will experience delicate floral aromas on the nose with layers of yellow apples, citrus, and red berries. The delicate mousse compliments the clean, lingering dry finish on the palate.

DESIGN SYNERGY:

GENUWINE CELLARS AND MARIC HOMES In its 20 years, Genuwine Cellars has grown its international reputation for residential and commercial custom wine cellars. Its commercial cellars are featured in the storied Knickerbocker Hotel in Times Square, the Mission Hill Tasting Salon in the Okanagan, and the ever-popular Wasabi Sabi here in Winnipeg. They have also built and designed custom cellars for luxury homes in New York, London, Beijing, as well as many contemporary custom homes right here in Manitoba.

their best relationships is the one they have enjoyed with Maric Homes over the past decade. Both companies are owned by Manitoba families with deep roots in the local building and design community.

Genuwine Cellars is a boutique design and build firm that has aligned itself with forward-thinking architects, designers, and home builders around the world. Among

At one time, building a wine cellar in your home was considered a luxury few could aspire to. That is no longer the case, and more homeowners, including those

special advertising section

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“Genuwine and Maric share so many of the same great qualities,” says Genuwine CEO Robb Denomme, “a passion for creativity; a drive to innovate; and a desire to be the best at what we do.”

in Manitoba, are integrating Genuwine wine cellars and displays into their future building plans.

“To us, wine cellars are a personal expression of a client’s passion and lifestyle,“ explains Caroline Maric.

“Just like wine itself, wine cellars have a distinct style, body, and flavour that showcases and features a distinctive and creative environment within a beautiful home environment.”

Setting the benchmarks in their respective fields, Maric Homes and Genuwine Cellars have set an exceedingly high standard for craftsmanship and attention to detail.

Both companies approach their custom builds with the same philosophy: pairing in-house custom design-build planning with unparalleled client service.

“Our clients are involved at every step of the build with our in-house architectural team, interior design team, and site crews,” explains Maric. “By making the client an important part of the build process, we create living spaces that are completely unique to the client, but still have that Maric touch.”

Once a homeowner has expressed interest in adding a wine display to their custom home—anything from a wine feature to a fully climate-controlled wine cellar— Maric will contact Genuwine Cellars to consult on the best way to fold the client’s idea into the design and architecture of the home. Genuwine has developed a wide range of custom styles, from classic traditional to modern contemporary. Their design and build teams work with a range of materials, including glass, metal and wood, to find the right fit for their client’s practical and aesthetic needs.

SPOTLIGHT ON DESIGN: 28 Waterstone Drive, South Pointe Design profile Custom glass-enclosed, climate-controlled wine cabinet: • Acrylic backing with lighting halo (LED) • Brushed aluminum horizontal bottle displays • 50-bottle main floor display

A wine cellar represents a significant investment in advance of another significant investment—a fine wine collection. Genuwine works directly with their clients to create perfect spaces, all dedicated to the proper storage (and optimal display) of wine. In addition, Genuwine Cellars offers a host of luxury enhancements, including custom humidors, Scotch Whisky displays, and even full-on tasting rooms.

“We work with clients, designers, and home builders all over the world,” says Denomme, ”and Maric stands right up there with them all. From the client’s perspective, the process is seamless, and the result is a world-class wine cellar tailored for a world-class custom built home.”

Design profile Custom wine feature and bar: • Mosaic oak panels with custom whitewash • Brushed aluminum horizontal bottle displays • Custom white oak bar and millwork with stainless steel insets

banville & jones and company

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Friends of Banville & Jones: 1. Sean Connery loves Tolaini’s Picconero! 2. Kate Holden, Scott Holden, Domer Rafael, Christopher Sprague of the Canadian Association of Professional Sommeliers; 3. The three finalists at Canada’s Best Sommelier Competition: Steven Robinson, Atelier Restaurant, (Ottawa); winner Elyse Lambert, Maison Boulud, Ritz Carlton (Montreal); Carl Villeneuve Lepage, Toqué! (Montreal); 4. David and Allison Aitken at a Wine & Cheese event. 5. Tammy Mosek, Keith Hargrove of Hindsight Wines, and Jill Kwiatkoski of Banville & Jones; 6. Andrea Eby, Gaja Gaia and Federico Bonato in Italy.

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11 Friends of Banville & Jones: 7. Tina Jones, Ian Harris, Chief Executive of the WSET, and Sylvia Jansen at the WSET Diploma graduation ceremony; 8. Michelle McCarthy, President of CAPS with Gary Hewitt, President of the Manitoba Chapter of CAPS; 9. Jill Kwiatkoski with Elyse Egan Perry, Liz Bokisch, and Jennifer Daniel of Bokisch Vineyards in Lodi California; 10. Philippe Zinck of Domaine Zinck in Alsace, France, with Sylvia Jansen; 11. Andrea Eby with Giacomo Fenocchio, Barolo, Italy; 12. Jill Kwiatkoski; Horacio Fuentes, Ventisquero Winery; Daniel Richard, Tandem Wine Selections/Vini-Quatro; Kim Antonation, wine rep for Tandem Wine Selections.

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behind the label: bokisch vineyards

By Jill Kwiatkoski, Sommelier (CAPS)

Lodi, California is definitely not the first wine region most people think of when talking about California. However, Lodi is a place where everyone knows your name, where winemakers are friends and help each other in a neighbourly way, and where the weather is so ideal that you can just smell the perfect grapes basking in the sun. It is also the destination to consider if you want to experience a fine little Spanish experiment gaining great success on North American soil. If that is what you are looking for, Bokisch Vineyards in little Lodi, California, is exactly what you should think of!

In 1995, Markus and Liz Bokisch bought their first vineyard property in Lodi and launched their outstanding production of Spanish grape varieties. This husband and wife duo decided to tackle Spanish grape varieties, and they are now producing some of the most interesting wines coming out of the Golden State.

It is no surprise that Markus Bokisch, who embodies family and cultural heritage, embraced his maternal Catalonian Spanish culture as part of his career. Markus spent every summer of his childhood in Spain, surrounded by the bounty of the Catalonian countryside and sipping vino at the family dinner table (as you do when you are European).

He studied viticulture in California at UC Davis, where he was fortunate to meet his future partner and wife, Liz. Markus and Liz moved to Spain to work in the Spanish wine industry, and when they eventually moved back to California to buy their own vineyard, they brought Spain back with them.

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Liz and Markus have carved out a truly unique niche in the California wine scene. California is famously known for producing big, bold Cabernet Sauvignon or old-vine Zinfandel; however, over the last 25 years, the production of Spanish grape varieties has soared, and Lodi, California, is the mecca for producing these Spanish grape varieties.

Considering California’s viticulture was founded by Spanish missionaries in the 18th century, it is wonderful to see the Bokisch family not only honouring the history of California, but also their own family history, and producing awardwinning wines no less. Their project focuses on tradition: traditional flavours and traditional grape varieties that thrive in the Lodi sunshine and soil.

Banville & Jones is proud to carry six wines from the Bokisch Vineyards portfolio—three crisp, mouthwatering, vibrant whites (Garnacha Blanca, Verdelho, and Albariño) and three luscious, rich, elegant reds (Graciano, Monastrell, and Tempranillo).

The Bokisch team takes great care in farming their vineyards sustainably. Bokisch is Certified Green & Sustainable by the Lodi Rules of Sustainable Winegrowing, and they are active in promoting the use of solar energy to fuel vineyard practices.

Along with assistant winemaker Elyse Perry and Wine Club & Tasting Room Manager Jennifer Daniel, Markus and Liz are entering a new frontier at Bokisch Vineyards. In 2014, they opened their new winery, and their beautiful new tasting room is opening its doors in 2015. When visiting California’s wine regions, take the time to visit the quaint town of Lodi, and treat yourself to the taste of Spain that Bokisch has carved out in its little corner of heaven. Siempre, perfecto! Salud! 

rosé right side up

By Sylvia Jansen, AIWS, Sommelier, CWS It is a cool glass on a hot afternoon. It is perfectly food-friendly. It has some of the character of red wine, but the lively acidity of a white. It is a stylish drink in fashionable bars throughout the French Riviera and Spain. Yes, this is rosé wine.

It is an almost universal truth that wherever wine is made, rosé is somewhere in the mix. Most of the world’s rosés are dry wines. Provence, France, known for its upscale restaurants, trendy bars, and beautiful scenery, is arguably rosé’s most hallowed ground. Red wine grapes such as Grenache, Syrah, and Cinsault are dressed in a light frame here to delight rosé lovers.

But there is no single grape variety used to make rosé: elsewhere in France, and in fact everywhere, the local red variety rules for rosé.

Making Rosé Start with red. Almost every red grape variety used for wine is red on the outside and colourless on the inside.

The skin can be macerated (mashed together) with the juice for a long time, to produce red wine; or for no time, to produce juice without colour; or for a short time, to produce rosé.

Make it a Skins Game. There are three basic ways to make rosé: drawing-off (saignée, from the French, meaning ”to bleed”), direct pressing, and blending.

The most common rosé method is drawing-off. Red grapes are de-stemmed, crushed, and sent to a tank. The juice begins to colour (this might take two hours, overnight, or a couple of days), and is then drawn off the skins. The pink juice is then fermented as though it is a white wine.

Sometimes drawing-off can be used in red winemaking, where some of the juice is bled off (saignée). The resulting red wine is richer and bolder, and the leftover pink juice is fermented into rosé. This is a winning formula for both red and rosé wine lovers.

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SKINS

ELIMINATION VAT OR BARREL

FERMENTATION

PULP SKINS

ROSÉS FROM PRESSING

ROSÉS FOR MACERATION

ETIM

VAT (JUICE + SKINS)

G IN TT VA DE

Most rosés are fermented to dryness, then clarified and bottled right away. The object is to offer up rosé as a young, fresh, lively wine: rosés are generally not intended for long ageing.

PRESS (JUICE + SKINS)

N TIO RA CE MA

Finally, a rosé can be made by blending a small amount of red wine with white wine to the desired colour and style (however, with the exception of Champagne, this method is illegal in the European Union.)

WHITES "BLANCS DE NOIR"

(JUICE)

REDS YOUNG

REDS FOR AGING

MACERATION CONTROLLED TEMPERATURE

My American Cousin: White Zinfandel “White” Zinfandel, as a grape, does not exist. However, White Zinfandel, the rosé wine, is a giant economic reality.

In the early 1970s, California had a lot of Zinfandel vines, and there was stiff competition to make good red Zinfandel. Bob Trinchero of Sutter Home decided at one point to draw off (saignée) to produce a bigger, more expressive red wine. With the almost clear juice he had drawn off, he made an Oeil de Perdrix (a name used for very pale rosés, especially in Switzerland), but also labelled it “White Zinfandel,” because authorities said it needed an English name. In the next vintage, his rosé did not ferment all the way to dryness and Sutter Home sold it as a slightly sweet rosé—and White Zinfandel, as we know it, was born. White Zinfandel is lower alcohol and quite sweet compared to the dry style typical of European rosés; but the California native retains a huge following, to the tune of more than 15 million cases each year.

Rosé wines are a building trend worldwide, with consumption in the Manitoba market increasing even faster.

It is no wonder: rosé is perfectly suited to international cuisines and the simple pleasures of informal entertaining. And a hot summer calls for something cool in the glass.

Source: Vins de Provence (www.vinsdeprovence.com)

Freshly harvested red grapes can also be put directly into a grape presser, and pressed until the colour intensity of the juice is just right.

Shades of Rosé The broad range of grape varieties used in producing rosés, paired with how much they have drawn out of their skins, lend to a broad palette of colours— from lightest rose to salmon to a deep ruby—and an impressive range of complexities and flavours. Here is a starter kit for the new rosé lover!

Pale Château Angueiroun 2013 Reserve Cuvée Virginie, Provence AC, France ($26.99): This pale rosé is delicate and dry, with elegant berry and floral notes. A perfect choice for a summer afternoon salad with greens, goat cheese, and watermelon.

Caves de Lugny nv Crémant de Bourgogne AC, France ($22.99): Beautifully pale and delicate in colour, matched by gorgeous aroma and flavours of strawberries and bread. A lively, clean Crémant rosé for any celebration!

Pale/Medium Innocent bystander nv Moscato, Victoria, Australia ($11.99, 375 ml): From the dark side of the Muscat variety! As a very old grape

www.banvilleandjones.com 23

variety, Moscato (which the French call Muscat) can be colourless, making for white wine, or can be tinged with colour.

Innocent bystander makes this “black Muscat” into a pretty pink, slightly sparkling rosé, with grapey sweetness and a likeable personality. Think you are too old for sweetness in wine? Try this with spicy Thai food!

Medium Provenza CàMaiol 2013 Chiaretto Classico Garda DOP, Italy ($18.99): The Garda Chiaretto, often referred to as a “onenight” wine for the length of time the grape skins sit with the juice, is made from the red varieties Groppello, Marzemino, Sangiovese and Barbera. A lovely shade of rosé, beautiful aromatic and lively acidity balance the fruit. This wine marries beautifully with an Italian appetizer of prosciutto and melon, and a wide range of fish, pork or cheese-based main courses. It is hard to make a food-paring mistake with Chiaretto.

Pulenta 2013 La Flor Malbec Rosé Mendoza, Argentina ($15.99): This Malbec Rosé is soft pink, with a delicate balance of red fruits, good acidity, and light body. Grill some sausages or burgers, pour a glass of La Flor rosé and enjoy.

Dark Santa Venere 2013 Gaglioppo Rosato Ciró DOC, Italy ($18.99): An unusual rosé, produced from organically grown Gaglioppo grapes in the southern Italian region of Calabria, this wine shows a red fruit, cherry core with a lovely floral edge. Set out a generous antipasti tray on a hot day, pour a glass, and enjoy!

Charles Melton 2014 Rose of Virginia Rosé Barossa Valley, Australia ($27.99): This dark, predominantly Grenachebased rosé offers great flavour intensity, with rich, ripe berry tones and a slightly off-dry finish. A dinner with a bit of spice kick will be perfect with this wine.

ROSY BUBBLES: ROSÉ CHAMPAGNE Champagne is the exception to the no-blending rule in the European Union. Adding a small amount of red wine to the white blend before the all-important second fermentation in the bottle produces most rosé Champagne. The producer must pre-select good quality black grapes (Pinot Noir and Meunier are the reds allowed in Champagne).

This red fruit must be pressed, fermented, and matured separately, and the winemaker needs to ensure that the colour is just right (the yeast of the second fermentation drains some colour, so predicting the end colour is part of the game). These factors mean that rosé Champagnes are produced in smaller quantities and are usually more expensive.

The result? Rosé Champagne at its best shows rich orchard fruit and citrus zest, layered by biscuit, brioche, and toast with honey, with added structure and red berry quality, all knitted together by heavenly bubbles. There are more than a few Champagne lovers who are truly devoted to rosé Champagne.

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Know your Rosé TRUE

FALSE

1. Provence, France takes its rosés very seriously.

1. Rosé is gaining popularity, but still lags behind traditional whites and reds in the Old World.

The village of Vidauban, Provence, France is home to the world’s only Centre for Rosé Research.

2. Rosés have multiple personalities.

Rosés are also called Oeil de Perdrix (French for “eye of the partridge”); rosado (Spanish); rosato (Italian); blush (USA); Vin Gris (grey wine, a pale rosé).

3. Rosé is for the here and now.

Rosé does not generally cellar well, so you should drink it within 12 months of purchasing it.

It is one wine that is better fresh!

4. Rosé wines are healthy.

Rosés have some of the pigment from red grape skins, with the reputed benefit of red wine’s antioxidant qualities.

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In France, rosé wines outsell whites.

2. All pink wine is sweet.

Most rosé is dry, but American White Zinfandel contains almost seven times as much residual sugar as French Provençal rosé.

3. Rosé wines are relatively new to the market.

In the beginning, there was rosé: it is believed to be the first type of wine produced, all the way back in 7,000 BCE.

4. Rosé wines are hard to pair with food.

The fact that rosés share characteristics of both white and red wines make them very versatile—the lighter versions are great with lighter fare; the fuller-bodied wines are great with BBQ; and most are very good with hard-to-pair spicy foods.

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or more than a decade, people have been enhancing their appearance through services offered at the Ziesmann Cosmetic Clinic. Opened in 2004, the clinic specializes in both surgical and nonsurgical procedures designed to help its clients look and feel the way they want.

For many, feeling great includes toning areas of the body that remain soft or saggy regardless of healthy eating habits and exercise. The Ziesmann Clinic has recently introduced two new procedures to its services — VelaShape™ and UltraShape® — enabling clients to have their thighs, tummy or underarms

contoured quickly and easily. The best part? The procedures are non invasive with zero recovery time. “You could go to lunch, have the procedure and go back to work,” says Francesco Colosimo, territory manager of Syneron Candela, the supplier of VelaShape™ and UltraShape®.

rupture, stimulates collagen and reduces cellulite, giving the skin a smoother, firmer appearance.

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“VelaShape™ works on the fat between the muscle and skin, which is the hardest to get rid of with diet and exercise,” says Colosimo. “Eighty percent of patients see noticeable effects immediately.”

VelaShape™ combines Bi-Polar Radiofrequency (RF) and infrared light energy with vacuum and mechanical massage. The skin is smoothed out with vacuum and massage rollers, which facilitates the efficiency of the machine’s heat energy. The heat causes fat cells to

UltraShape® destroys fat cells by emitting sound waves of ultrasonic energy. While VelaShape™ tightens the skin, UltraShape® is aimed at reducing circumference, by removing fat in a noninvasive way. UltraShape® can be used on the abdomen, thighs and buttocks.

For maximum results, the two procedures may be used on the same area of the body.

“The response time of these procedures is faster than with any other technology on the market,” says Colosimo. “Clients are very happy with the results.”

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Both VelaShape™ and UltraShape® are Health Canada and FDA approved and used worldwide. In Manitoba, the machines are currently exclusive to the Ziesmann Clinic, which is at the forefront of testing and adopting new technologies that increase its clients’ satisfaction and experience.

“We make sure the treatments we are going to provide will meet our clients’ expectations,” says Dr. Ziesmann. “We want to ensure people feel happy with the results.” He points to the example of a recent client, a retired surgeon who had the UltraShape® treatment. “He wanted a couple inches off his waist and he was ecstatic with the way it turned out.”

In 2014, the Ziesmann Clinic moved to a larger location to accommodate its growing clientele. The welcoming setting

features plush chairs, greenery, artwork, magazines and exceptional service from its team of RNs, aestheticians and laser technicians. “We help people feel as relaxed as possible,” says Dr. Ziesmann.

While VelaShape™ and UltraShape® are not suitable for those seeking dramatic weight loss, they are very effective for people looking to tighten excess skin following weight loss or pregnancy.

“For people who want contouring done, but don’t want an invasive surgery, VelaShape™ and UltraShape® are excellent options,” says Dr. Ziesmann.

“There is no risk and no downtime.”

Dr. Manfred Ziesmann Cosmetic Clinic 560-201 Portage Ave Winnipeg 204.942.5070 info@ziesmanncosmetic.com www.ziesmanncosmetic.com

Photo by Ian McCausland

gary’s corner

By Gary Hewitt, MSc, CWE, SGD, AIWS

THE CALCULUS OF TASTE Premise: Pierre and Marie are wine lovers. Pierre sits on a westbound train moving at a constant 96 km/h that left Winnipeg at 2:00 pm. Marie sits on an eastbound train travelling at a constant 88 km/h that left Brandon at 1:45 pm.

At the precise moment that the trains pass each other, each wine lover sips a glass of wine, poured from identical bottles of chilled Provence rosé.

Question: Does the wine taste the same?

The answer depends on a huge number of variables each in flux over wideranging variables. It is reminiscent of calculus, the mathematical study of change. The variables interplay to create a unique destiny for each bottle of wine. From the time a sealed bottle is packed in a carton, then on a shipping pallet and settled on a retail shelf, until the time it reaches your glass, it experiences differences of exposure to temperature, light, humidity, and vibration. The variations accumulate in cellared wines, magnifying differences.

Only when we open the wine is the equation complete.

Time as a variable: Wine is not inert— it is a chemical soup (a positive culinary metaphor) in which the ingredients perpetually react with one another.

Fruit flavours mature; pigments and tannins combine to mute colours and soften tannins; youth gives way to age. A wine opened today may taste remarkably different to a similar one opened only a few weeks ago. The effect of time may be gradual or jump 30 http://banvilleandjones.cornervine.com

in discrete steps. Time also refers to the moment of opening, how long the wine sits in the glass, how long you hold the wine in your mouth, and even the time of day.

"THE CALCULUS OF TASTE REMINDS US TO FOCUS ON THE UNIQUENESS OF EACH TASTING EXPERIENCE, NO MATTER HOW GOOD, BAD, OR INDIFFERENT." Environmental (contextual) variables: Environmental impact is greatest and most manageable during service.

Wine temperature, glass geometry, fill level, and the swirling exposure to air affect wine expression, even as room temperature, lighting, humidity, and ambient smells affect our perception.

Chilled wines have fresher fruit, but tannins may seem harsher; roomtemperature wines may seem rounder and more complex. Humidity may affect our perception of aroma and flavour because our detection of aromatic molecules depends upon moisture to mediate interaction with our smell centre. Biodynamics further suggests that the cosmos modulates wine taste through the impact of the lunar cycles.

Physiological variables: Each of us has a unique sensory toolbox to detect aroma and flavour, but some days the tools are a little sharper. Our taste perception depends upon input from our senses. When alert and healthy, we gather lots of sensory information; when tired or ill, we miss chunks of data. In addition, our senses are not constant and, with repeated exposure,

become adapted to aromas and flavours so that we perceive them as less intense. Furthermore, the order of tasting affects our perception of each succeeding wine, and a wine paired with food will taste different.

Psychological variables: Is your mood good or surly? Are you alone or with company—friends or strangers? Is there a distracting noise or soothing music? Are you tasting on location— say, tippling a Provence rosé with your paramour while overlooking the French Riviera? Do you have expectations based on who brought the wine to the party, or the wine’s cost, label, or reputation?

Considering even these few variables, it is remarkable that two bottles of a given wine taste somewhat the same! The calculus of taste reminds us to focus on the uniqueness of each tasting experience, no matter how good, bad, or indifferent. Our awareness of the innumerable factors contributing to a tasting moment can breed tolerance for minor differences, because we recognize that the wine, the environment, or we, ourselves, are variables in the equation. Importantly, we can also apply the concept to the opinions of wine critics who taste from a bottle with a given provenance, at a specific time, in a certain environment, under a phase of the moon—and who knows how they were feeling that day?

What about Pierre and Marie, our travelling wine lovers? Doubtless, the chilled rosés taste different, but does it matter if each finds great pleasure in the wine? 

A TOAST TO YOUR LATEST SUCCESS.

Where do you go from here?

Celebrating your success is well deserved but in business, it’s never a time to stand still. New opportunities await and bold moves make the difference between one good year and a long-term trend of profit and growth. With the right blend of services, experience and thought leadership, MNP’s business professionals will help position you to seize new opportunities and keep them flowing.

Contact Andrew Stibbard, CA, Regional Managing Partner at 204.788.6097 or andrew.stibbard@mnp.ca

trending

By Rob Stansel, Sommelier (CAPS)

The Bizarro Whites: Orange and Other Shades of Delicious

Tasting traditional amber wine at the Alaverdy Monastery in the Republic of Georgia (photo by Lisa Muirhead)

What is white wine supposed to look like, anyway?

tannin and chalky acidity. The colour of this wine, however you might have described it, was the least interesting thing about it.

If you think the answer to this question is obvious, consider this: Somms, vintners, wine critics, and other professional tasters use just about every colourful adjective save “white” to describe what they see in the glass: gold and yellow, sure, but phrases like “pale straw with greenish inflections” aren’t uncommon.

At a recent tasting led by biodynamic guru David Scholefield (hosted by our friends at Smith at the Inn at the Forks), a discussion emerged about terroir, loyalty to the season, and the shift towards natural, noninterventionist winemaking methods.

Whereas highly modern winemaking seeks to create clear, bright wines with luminous colours (purple, ruby, gold, etc.), natural winemakers care very little about clarity. Instead, they let the harvested fruit ferment and develop (and change colour) as it did before the advent of modern technology: in contact with oxygen, at whatever temperature the atmosphere happens to be on a given day, with all the microbes and critters and other living stuff you can’t see that are lurking in the vats and barrels. Unmoored from all the temperature-controlling, juicehandling gadgets, the naturalists are altering our assumptions about what colours in the glass tell us. As a result, “the differences between red and white wines,” Scholefield said, “are increasingly blurred.”

Two weeks earlier, my wife and I had the opportunity to dine at SPQR in

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San Francisco. After a few minutes salivating over the all-Italian wine list, chock full of rare, back-road, neverheard-of-that-grape-before wines, I realized something: I was on a date.

Oops. So I put the wine list down and asked our server to bring out a few whites to start. “How about an orange wine?” she replied. My heart skipped a beat.

You see, I’d never had an orange wine before, but I’d heard the murmurs and whispers. I’d heard that in Friuli, northeastern Italy, a fellow named Josko Gravner learned the Georgian method of putting “white” grapes, skins and all, in clay fermenters called qvevri, which are buried in the ground while the wines macerate and ferment for as long as the wild yeasts can find sweet sugars to eat. And I’d heard that his Slovenian neighbours tasted these wines, and decided to imitate them.

The Georgians heard about this, and reminded everyone that they’d been producing these amber-hued oddities for thousands of years.

I’d also heard that the hotshot Somms of New York and London were travelling far and wide to find them.

The glass that our hotshot Somm presented to us was certainly a curious little creature. In the glass, it looked a hazy, cloudy shade of mellow yellow with a little flicker of what crayon enthusiasts might call “alloy orange.”

On the palate, it was a punch of utterly unique flavours and textures I’d never before encountered: tangy apple-skin, quince and bitter-herb notes wrapped in a swirl of chewy

To make an orange wine, you treat white grapes as you would red ones: instead of removing the skins from the juice after pressing, you just let ’em mingle for a while. And all that mingling—whether for a few hours or a few weeks—is the magic. The colours that emerge in the finished wine aren't so much “orange” as a spectrum of gold-copper-tawny-pink that defy simple categorization. The bizarro whites are the product of George Costanza’s great philosophical insight to simply “do the opposite” of what (in this case, modern) convention dictates.

And the orange wine enthusiasts aren’t just anti-modern. Sometimes, they are downright metaphysical: tirades against acidification and micro-oxygenation go hand-in-hand with tasting notes that read like verse

by William Blake. And did those roots of ancient vine, sneak terroir into this wine?

Maybe they did, and maybe they didn’t. But if, as David Scholefield suggests, terroir is all about the “stuff you can't see,” then perhaps we should just close our eyes and let our palates do the work: red, white, pink or orange, if it tastes good—or even better, if it tastes like somewhere— then colour is truly the least of our concerns. 

RBC Dominion Securities Inc.

Jon Holeman & associates Private WealtH management of rBc Dominion securities Telephone: 204-982-2622 Website: www.rbcds.com/jon.holeman

RBC Dominion Securities Inc.* and Royal Bank of Canada are separate corporate entities which are affiliated. *Member-Canadian Investor Protection Fund. RBC Dominion Securities Inc. is a member company of RBC Wealth Management, a business segment of Royal Bank of Canada. ŽRegistered trademarks of Royal Bank of Canada. Used under licence. Š 2015. RBC Dominion Securities Inc. All rights reserved. 15_90783_NT6_002

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By Tracy McCourt, Sommelier (CAPS)

Blended Families Blends are presently gaining popularity in our market— people can’t get enough of the bold red blends coming out of places like California. This may seem like a new trend, but we have been filling our glasses and enjoying blends from all over the world for as long as wine has been around; we just haven’t always known it.

Names like Châteauneuf-du-Pape, certain spots in Bordeaux, and Priorat can make a wine collector’s pulse race. Not only are wines from these places iconic, they are from areas that have historically produced wines that are blends. In the Southern Rhône Valley’s famed Châteauneuf-du-Pape, up to 13 different grape varieties can be used in the pursuit of the perfect wine, and both red and white varieties are game. On Bordeaux’s left bank, we often see a combination of three grapes in the red wines: Cabernet Sauvignon lends power and body, Merlot contributes plush roundness, and Cabernet Franc adds to the wine’s colour and aromas. Then there is Priorat, one of only two DOQ regions in Spain (a DOQ has the highest quality designation according to the country’s wine laws).

The rich reds here favour Garnacha from old-bush vines as the primary element and are backed up by Carignan and often Cabernet Sauvignon, Merlot, or Syrah. Intense and savoury, wines from Priorat often come with a hefty price tag.

There is a lot of skill involved in blending wines in these areas, especially if you consider that the types of grapes and the quantities winemakers can use are pre-determined by the very strict wine laws in the European Union.

Winemakers rely on good weather to give them the right amount of quality fruit, and from there they must strive to put their own stamp on a classic while keeping with the history of the region and the blend.

Some wine lovers in North America still hold the belief that blends are somehow inferior. This notion is in part because New World wines (the United States, Canada, Australia, Chile, South Africa) often are labelled by grape variety, whereas Old World wines (in the European Union) often use regional labelling. Though consumers assume that a wine with “Cabernet Sauvignon” on the label from a New World producer has been made from 100 per cent of that grape variety, the truth is that the law only requires that a certain percentage of the wine in that bottle has to have been made from said variety. In the United States,

the basic rule is for 75 per cent of the wine to be made from the stated grape variety on the label. Once that is satisfied, the winemaker can add any other variety they need for optimum results, and they don’t have to share that information with the consumer. So, even when we think we are enjoying a wine made from a single variety, there is a very good chance we are actually enjoying a blend.

Blends give us the opportunity to sample winemaking talent from all over the world so, famous pedigree or not, they are well worth a try this summer. 

BLEND STARTER PACK If you don’t know where to start, try some of these favourite blends.

A.A. Badenhorst 2013 The Curator White Swartland, South Africa $15.99 A delicious blend of Chenin Blanc, Chardonnay, and Viognier that overdelivers for the price. Dried apricot, lemon zest and white ginger on the palate with a velvety texture and great acidity.

Le Jonc Blanc 2012 Les Sens du Fruit Bergerac, France $19.99 Made just outside of Bordeaux, this blend pays homage to its famous neighbour. Cabernet Sauvignon, Merlot, and Malbec are combined for this powerhouse. Damp earth on the nose with dark red fruit and stunning minerality in the glass. Outstanding!

Berenguer 2012 Clos de Tafall Priorat DOQ, Spain $19.99 Old vine Garnacha, Carignan, and Cabernet Sauvignon are combined for this delicious wine from the coveted appellation of Priorat—a perfect accompaniment for rib eye steak.

Seven Daughters Winery 2012 Rich Red Rutherford, California, USA $18.99 Seven grapes for seven daughters! This is a bold and smooth red that is just right for summer barbecues. Blackberry, vanilla, and dried cherries round out the palate of this terrific blend.

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chef profile Dustin Pajak,

Mano a Mano and Brooklynn’s Bistro Photos by Ian McCausland As Executive Chef of two restaurants at the age of 25, Chef Dustin Pajak is carving out a substantial place for himself on the Winnipeg culinary scene. Dustin balances his time leading the culinary teams at Brooklynn’s Bistro (in the Exchange) and Mano a Mano & Teo’s (on Corydon), developing contemporary Italian dishes that are grounded in traditional methods. With summer coming, Dustin will see an uptick in his hours spent at Mano a Mano & Teo’s (the lounge side) on Corydon, where he will juggle the dinner crowd in Mano a Mano and the late-night patio crowd on the popular curbside patio.

The secret ingredient in your fridge: Vinegar is a staple in my repertoire. We have a very diverse selection—from fruit vinegars to white balsamics to even some vinegars we have created here, like tomato seed vinegar and red wine with charred wood. They layer lots of complexity without over complicating a dish with ingredients. We also keep a very well stocked cheese and salami fridge with a good mix of housemade and imported products.

Favourite current food trend: My favorite food trend right now is open-fire cooking: wood fired grills, forno ovens, and charcoal grills. They are old techniques, but the equipment being fabricated and the calibre of chefs getting creative with what they are cooking really sparks my attention.

Favourite dish on the summer menu: We change our menu frequently at Mano a Mano, but every menu definitely has a few dishes that I baby. Right now on our summer menu, I love the gnocco fritto, which is housemade, hand-rolled salty garlic bread rings with three different spreads. The avocado pesto is herbaceous and bright; the tomato jam is really sticky and tangy, and the stracciatella cheese is creamy and cooling.

Favourite wine: My palate is still maturing, and I’m starting to warm up to bigger wines. We recently hosted a Majella Winemakers’ Dinner, and I was really blown away by their sparkling shiraz. I found it really interesting to pair with food. I am also a big fan of innocent bystander Rosé Moscato—the melon infusion pairs great with summery food like crudos, bitter herby greens, and olive oil-based pastas.

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Favourite kitchen gadget: When cooking on line or prepping in my kitchen, I have a very specific set of tools I bring with me everywhere.

I have as many knives as the next chef, but my Zanmai Utility Knife is my go-to knife for service, prepping, butchering, anything. As for gadgets, I keep it simple: power spoons and a long pair of slim tongs for pasta plating or working a grill. Other than that, a tight pair of Levis and a good stash of kitchen towels will get you through any service alive.

Favourite dish as a kid: My favourite dish growing up as a kid was a cold pickled salad that my grandmother used to make. It was a simple salad of sliced cucumber and red onion with sweetened vinegar poured over it. The vegetables were picked earlier in the day from our home garden.

It was served as cold as possible and had the best tang; the vegetables were always crunchy. I can see that type of flavour emerging in my food. I have a major obsession with acidic bright flavours that really grab your attention.

First meal that made a real impression on you: I have always been surrounded with food, but the first dish that was really game changing was actually later on in my cooking career. The restaurant was Edohei and the chefs were Makoto Ono and his father. The dish was a tartare of bison with some of the finest shoe string potatoes I have ever seen. I swear the dish was only two ingredients, but the setting combined with the act of eating it from an unfinished earthen bowl really opened my mind to simplicity and balance. ď‚—

Condos Building Up Winnipeg If you’re living in Winnipeg, chances are, you’re familiar with Qualico®. Qualico was founded in Winnipeg 65 years ago, and through smart business decisions and product diversification, what was once a handful of homes in River Heights built by a husband and wife duo has grown into a company that builds over 3,000 homes a year and employs over 1,900 across the company.

Today, Qualico is proud to be headquartered in Winnipeg and is Western Canada’s largest fully integrated, privately owned real estate company with operations throughout Canada (and even in Texas).

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Qualico’s activities span the entire building spectrum, from community development, to building commercial properties, as well as owning companies like Star Building Materials, The Floor Show, and managing thousands of condominium properties across Western Canada via Qualico’s property management group, Rancho. Qualico’s condominiums are brought to Winnipeggers by their multi-family business unit, StreetSide Developments. StreetSide condos have become a staple for urban Winnipeggers, first time buyers and downsizers alike. StreetSide has developed so many condominium properties in Winnipeg you’d be hard pressed to drive across the city without passing at least one of their past projects (like the iconic Place Joseph Royal in St. Boniface and the Shipstreet Village condos on Waterfront as examples).

If there is one reason condominiums have carved their place into Winnipeg’s real estate market, it’s lifestyle.

From saving time and expenses, condo owners enjoy the freedom they experience, the lack of maintenance, and the ability to “lock and leave” whenever they please.

Whether you’re jetting down south for the bitter cold months, or taking off to the lake all summer long, having little to no housework is a dream for most – and affords owners the opportunity to spend more time doing the things they love. Being in amenity-rich neighbourhoods also extends people’s living space to include local shops and restaurants, and nearby parks and green spaces.

So what makes for a great condo? Buyers are looking for value, location, and for builders with a great reputation.

“What we know about the Winnipeg market is that homebuyers do their research. They have high expectations on having product variety, product availability and most of all, seeing value for dollar,” says Marty Maykut, Vice President of StreetSide Developments Winnipeg. And, when it comes to reputation, it’s hard to beat the proven track record of success behind StreetSide, or their commitment to providing variety in both product and location.

“We have apartment and townhome style condominiums, but also took on the challenging task of converting seven historic buildings in the Exchange District into sohofeeling lofts,” said Maykut. “These types of conversion projects and improvements to the city’s historic downtown areas are examples of how StreetSide and Qualico are committed to building a better Winnipeg,” adds Maykut.

While it may not present the same challenges as centuryold conversions, StreetSide’s newest endeavor is also a unique addition to the Winnipeg market. Getting in on the ground level is the perfect way to describe their two upcoming offerings in South Osborne. Adjacent to the Fort Rouge Rapid Transit Station, this TOD (transitoriented development) is sure to be a hub and popular destination to live in the coming years. As the rapid transit lines are expanded, the already operational transit station will take riders to even more places throughout

the city without the need for a vehicle. Its prime spot tucked into a residential neighbourhood off of South Osborne provides a community feel with access to so many great spots – walking distance to South Osborne goodies like the Park Theatre, Deseo Bistro, Vera Pizzeria and more. The first development to be released in the South Osborne neighbourhood will be Parkline Townhomes – urban and affordable two-storey homes with basements, some with income suite opportunities to help pay the mortgage. The flexibility of adding an income generating suite isn’t the only consideration StreetSide took into account with Parkline; the option to fence in a private yard is an ideal feature for outdoor lovers and dog owners alike.

Many more developments are on the way, expanding to areas of the city that have been longing for new housing types. Mature neighbourhoods such as Charleswood and Silver Heights have residents who want to stay in the area, but are looking for new, low maintenance homes, and StreetSide is gearing up to provide just that.

Devonshire Village (near Kildonan Green in Regent West) will also be a future home to StreetSide apartment and townhome style condos. Combined with currently selling developments in Bridgwater Forest, Sage Creek, St. Boniface, Royalwood and the Exchange District, it’s clear that StreetSide is fully intent on contributing to Winnipeg’s growth and providing lifestyle options to Winnipeggers.

www.banvilleandjones.com 41

summer kitchen

By Mike Jones, Rob Stansel, and Gary Hewitt Photos by Ian McCausland Summer is all about fresh ingredients and firing up the grill.

Banville & Jones owner Tina Jones invited Sommeliers Rob Stansel and Gary Hewitt to join her husband, Mike Jones, in their kitchen to serve up their best summer recipes. Rob scored some amazing fresh Ahi tuna steaks from Gimli Fish Market and created a slaw pickled with his favourite GrĂźner Veltliner. Tapping into his science

42 http://banvilleandjones.cornervine.com

background, Gary experimented with every component of his crab n’ avocado with green beans and jicama salad to find the right balance to suit a perfect wine pairing. We received reports that Mike Jones tried out three different recipes (and at least as many wine pairings) to arrive at the perfect summer ribs for our readers. Hard work indeed, but we had just the men for the job!

MIKE’S BABY BACK RIBS Makes 8 racks of ribs Mike’s Dry Rub

To Prep:

1/4 cup 1/2 cup 2 tbsp 1/4 cup 1/4 cup 1/3 cup

1. Start the morning or night before your dinner.

2. Remove silver skin from the bone side of the ribs: Use the dull side of a knife blade to pry the skin away from the meat. Using paper towel to grip, slowly pull the skin away from the meat.

3. Brush the ribs lightly with vinegar.

4. Mix and apply about 1/8 cup of dry rub per slab of ribs (both sides). Do not over rub!

5. Wrap ribs tightly in individual tinfoil packages.

Refrigerate for 8–12 hours.

brown sugar paprika Mrs Dash Southwest Chipotle seasoning Mrs Dash Garlic & Herb seasoning coarse sea salt cracked black pepper (Tellicherry if possible)

Combine all ingredients. This recipe is enough for about 8 slabs of ribs. Extra rub can be frozen (it’s great on chicken as well).

Sweet and Hot Barbecue Sauce 2 cups 1/2 cup 1 tbsp 2–3 tsp 1/2 cup 1/4 cup 1/4 cup 1 1/2 cup 2 tsp

ketchup dark brown sugar, firmly packed paprika hot sauce, to taste unsalted butter (1 stick) fresh lemon juice white wine clove garlic, mashed prepared chili sauce kosher salt

Combine all the ingredients in a medium-heavy saucepan over low heat. Stir and cook until the sugar and butter melt, and the sauce is well blended. Simmer, stirring frequently to prevent sticking and burning, for about 20 minutes. Use warm or cold. This will keep in the refrigerator in an airtight container for up to two weeks.

Makes about 3½ cups sauce.

To Cook: 1. Preheat oven to 275°F. 2. Place foiled ribs into the oven on a browning pan for 1 hour.

3. Remove foil after one hour and return to oven for 1.25 hours.

4. Remove from oven, coat both sides with BBQ sauce, and now they are ready for the grill.

5. Heat your grill to 400°F. Grill until caramelized on each side (5–10 minutes per side).

6. Serve hot with a side of your favourite slaw.

PAIR WITH: Grey Wolf Cellars 2012 Zinful Cab Paso Robles, California $37.99 Torbreck 2009 The Steading Barossa Valley, Australia $59.99 Bouchard Finlayson 2010 Galpin Creek Pinot Noir, Hermanus Western Cape, South Africa $67.99

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ROB’S SEARED AHI TUNA WITH GINGER-LIME CRÈME FRAICHE AND GRÜNER-PICKLED SLAW Serves 4 Ahi Tuna Steaks 4 Ahi tuna steaks 1/8 cup rice vinegar

juice of 1/2 lime 1 tbsp liquid honey 1-1/2 cups sesame oil 3 cloves crushed garlic 1 tbsp grated fresh ginger 2 tbsp grapeseed oil

coarse salt & ground black pepper a generous handful of toasted sesame seeds

Combine vinegar, lime juice, honey, sesame oil, garlic, and ginger and refrigerate; add Ahi steaks to marinade and let sit at room temp for 20–25 mins (no longer, or the acids will begin to cook the tuna).

When ready to sear, heat 2 tbsp grapeseed oil in pan of choice (non-stick or cast iron are best) on medium-high heat, until oil is hot. Remove steaks from marinade and wipe off excess liquids. Generously coat the tuna in coarse salt, black pepper, and sesame seeds just prior to searing.

Sear 10–30 seconds per side, or to preferred doneness.

Grüner-Pickled Slaw

Ginger-Lime Crème Fraiche

5–6 1/2 3

1 cup heavy cream 1-1/2 tbsp buttermilk 1 tsp powdered ginger 1 tsp lime zest

carrots, peeled in ribbons head purple cabbage, chopped coarsely parsnips, peeled in ribbons and pickled* Equal parts apple cider vinegar and white

wine (to pickle)

juice of 1 lime 1/4 cup rice vinegar 1/2 cup sesame oil

salt and pepper to taste 3-4 tsp toasted sesame seeds Whisk together lime juice, rice vinegar, sesame oil, salt and pepper; toss with carrots, cabbage, pickled parsnips, and sesame seeds. *Quick parsnip pickle: Submerge ribboned parsnips in equal parts apple cider vinegar and your favourite white wine (try the Rabl Grüner!) for a least one hour. Remove from brine, pat dry, and add to the slaw.

Combine cream and buttermilk. Let sit overnight, covered, at room temperature, then whisk and refrigerate until ready to use. Whisk in ginger and lime zest when ready to serve.

PAIR WITH: Pulenta 2013 La Flor Malbec Rosé Mendoza, Argentina $15.99 Rabl 2013 Spiegel Grüner Veltliner, Austria $19.99 Burge Family Winemakers 2011 Olive Hill Semillon Barossa Valley, Australia $37.99

GARY’S CRAB ’N AVOCADO WITH FRENCH GREEN BEAN AND JICAMA SALAD Serves 4 Crab ’n Avocado Avocado mixture: 1 avocado, roughly chopped 1 tbsp lemon juice 1/2 tsp honey

salt and white pepper Mix lemon juice with honey and gently combine with avocados. Add salt and white pepper to taste.

Crab mixture: 1 tbsp lemon juice 1 tsp Dijon mustard 1 tsp mayonnaise 2 tsp fresh ginger, chopped and pressed in a garlic

press (collect juice) 1/2 tsp red onion, finely minced 1 tbsp parsley, chopped 120g crab meat (fresh or frozen Snow crab or

Jonah crab) 1/2 Cara Cara or navel orange, peeled,

segmented, and diced

salt and white pepper

dash of cayenne 1 tsp chives, chopped

Combine the first six ingredients in a bowl and stir to incorporate the mustard and mayo. Gently mix in the crab and orange pieces. Season with salt and white pepper to taste. Set aside in a colander to drain any excess liquid.

Lightly press half the crab mixture into a small bowl (about 1 cup in volume) and gently add half the avocado mixture on top. Place your serving plate on top of the bowl and invert the bowl and plate so that you have a neat pile of crab on top of avocado when you remove the bowl.

Sprinkle lightly with cayenne and top with chives.

French Green Bean and Jicama Salad 1 tbsp 2 tbsp 1/2 tsp

450g 1 1 cup 2 tsp

lemon juice canola oil honey salt and white pepper to taste French green beans jicama, peeled and julienned to bean-sized pieces plum tomatoes, sliced into halves toasted sesame seeds

Combine first three ingredients, whisk/shake to emulsify, and season to taste. The honey-lemon balance is key to the harmony of the whole dish and to the wine pairing.

Make small adjustments with honey, lemon juice, and salt to suit your taste.

Blanche the green beans for 4 minutes in boiling water; immediately refresh under cold running water and drain in a colander. Refresh julienned jicama under cold running water and pat dry. Toss beans and an equal amount of jicama in dressing. Plate beside the crab ’n avocado and top with tomato halves and toasted sesame seeds.

PAIR WITH: Cave Spring Cellars 2011 Chardonnay Musque Niagara VQA, Canada $23.99 Simonsig 2013 Kaapse Vonkel Brut RosĂŠ Stellenbosch, South Africa $26.99 Some Young Punks 2012 Monsters Attack Riesling, South Australia $27.99

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BENCHMARK:

an interview with Rajat Parr Interview by Andrea Eby, Sommelier (ISG), CSW

Born in Calcutta, Rajat Parr grew up loving the kitchen and had initially planned on becoming a chef. Good fortune led Rajat to San Francisco where he worked with Larry Stone, one of the industry’s most acclaimed Master Sommeliers. Larry Stone set Rajat on a path toward becoming one of the sommelier world’s true superstars. A master taster, wine director, author of an award winning book, Secrets of the Sommeliers, and now acclaimed winemaker, Rajat is a true inspiration for all who yearn to live a life immersed in the world of wine. Rajat was kind enough to take a few minutes out of his very busy schedule to talk with Sommelier Andrea Eby.

Andrea Eby (AE) Thank you so much for taking the time to speak with me. It is an honour to say the least. Can you tell our readers a little bit about how you became a sommelier?

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Rajat Parr (RP) I grew up in India. I first went to a hotel school there, and then travelled to New York to attend the Culinary School of America, where I first tried wine. As a kid I used to love eating grapes, and when I first tasted wine, I was like, “Wow, how can the grapes produce something so profound?” I was very interested, so I kept tasting and reading. I moved to San Francisco and started working with Larry Stone at Rubicon restaurant, just to learn more about wine. I had an epiphany wine, but that happened later.

AE Can you share the name of that wine?

RP It was a Raveneau Chablis Les Clos 1986. I had it in 1996, and I was just like “wow.” I had just started working at Rubicon, and that wine made a big impression.

AE You have often cited the major influence that Larry Stone had in your life. He must have been a powerful mentor, because your tasting abilities are legendary. People talk about you not only being able to identify the village a particular Burgundy comes from, but the winemaker, the vintage, and sometimes even the vineyard! Do you have any advice for those of us who would like to be able to master even a tenth of your skill in this area?

RP I must say something before I give you that answer.

The wine world has changed so much from 1996 until today. Wines are made in a different way now. I think that you need to keep an open mind, just taste and ask questions. Knowledge of the wine, the vintage, the producer only comes when you taste a lot. I still tend to only drink classic wines. I am not interested in international-style wines. I am not interested in wines with high levels of extraction, high alcohol, or high oak.

Also, you really only learn when you drink a full glass— that’s when you understand what it is really all about.

Tasting is something very different; it is a quick snap shot. So my one piece of advice would be to understand the classics. What does real Sauvignon Blanc taste like?

Real Chardonnay? There are so many versions of them now.

AE On the subject of classics, can you tell me how Burgundy captured your heart?

RP Hmm, tough question. Of course, I am biased, because I produce Pinot Noir in the Santa Rita Hills and in Oregon. So I would say those two are quite promising.

Also, Anderson Valley and Santa Cruz—all of coastal California and coastal Oregon. I’ve also had some extraordinary versions of Pinot Noir from New Zealand.

AE Have you had a chance to try any Canadian Pinot Noirs yet?

RP Oh, yes, I’ve tried some from Norman Hardie and also from Blue Mountain. I attended the International Cool Climate Chardonnay symposium in Niagara and had some really great examples. All producers have to work on producing something unique and relevant for where we are. Our uniqueness has to be about our site.

We produce Pinot Noir in Oregon and in Sta. Rita Hills; we should not focus on how to make a Chambolle or a Vosne-Romanée—that’s not possible. You want to make a wine from where you are.

AE How do you respond to people that say that iconic wines from producers such as Domaine Romanée-Conti are priced so out of reach of most consumers, and even most "WHEN GUESTS TELL ME THEY DON’T of our aspiring sommeliers, that KNOW MUCH ABOUT WINE AND THEY’RE they are no longer relevant?

NOT SURE WHAT IS GOOD OR WHAT IS BAD, I TELL THEM THERE ARE TWO TYPES OF WINE: THE WINE YOU LIKE, AND THE WINE YOU DON’T LIKE."

RP Before I had that glass of 1986 Raveneau, I actually ended up in Burgundy by mistake, never realizing they made wine there. After I left, I got curious, so I started going there on my own, beginning in 1998. And then every year, I returned for the discovery, just to figure what it was all about. It’s extremely complex and detailed, and it’s been that mystery that sucked me in.

AE In your book, you mention the names of some of your favourite Burgundy producers. Whose wines are you loving at the moment?

RP There are very few things that I say are favourites; I think I like everything for what it is. However, my favourite producer today is Mugneret-Gibourg. They are a small producer that makes wines from different villages: Chambolle-Musigny, Vosne-Romanée, NuitsSaint-Georges, and Gevrey-Chambertin. I actually kind of kept this producer out of the book— because that it is how much I love them! They are just the most amazing people and they make the most amazing wines.

AE Outside of Burgundy, where do you feel the best Chardonnay and Pinot Noir are being made?

RP I am lucky enough to be good friends with Aubert de Villaine (one of the owners of DRC), and if you tell Aubert that his wines are priced out of reach it upsets him that more people cannot enjoy them. However, it is a matter of demand and supply. Regardless, I think those wines are very relevant because they created the path for everyone.

We cannot forget them. Of course, we can’t all afford them, so hopefully we have some good friends that can open some bottles for us!

AE In the last few years, you have made the move into winemaking. What inspired you to try your hand at this side of the business?

RP I made wine for about seven years while I continued working at Rubicon. It was a way to ease myself out of the restaurant business. I began in 2009 by purchasing grapes to make the Sandhi wines. Eventually, we purchased Domaine de la Côte in Sta. Rita Hills and the Seven Springs estate in Oregon, two places that I believed in, that produce something very profound—two very different growing seasons, producing two very different wines.

AE You are also involved with Maison l’Orée in Burgundy, correct?

www.banvilleandjones.com 49

RP Yes, I consult with Maison l’Orée, a small house in Burgundy. It was always a curiosity of mine to see how Burgundy operated. I was lucky enough to find the right partner and the right person to make the wine. The wines are made very classically and traditionally.

"THERE ARE WINES YOU TASTE AND WINES YOU DRINK." AE Can you explain a little bit about your winemaking philosophy?

RP Our philosophy is to keep everything as simple and hands off as possible. It starts in the vineyards. Seven Springs is biodynamic and Domaine de la Côte is organic.

We try to produce low-yielding vines and to make wines with freshness and vibrancy. In the cellar, no additives, all ambient yeasts, no nutrients or enzymes added, and everything done by hand. We try to keep the wines balanced, fresh, and vibrant. We don’t do long skin macerations with our wines; we want aromatic wines, not dark, black wines. We want wines that show more fruit and an earthy complexity, which is hard to get.

The idea is to take what we get from the vine and put it in the glass. The majority of our wines are fermented in concrete with no temperature control. We handle

temperature by pumping over or punching down; we don’t do any cooling, heating, or cold soaking. That allows us to translate what comes from the vines to the bottle. Of course, the hand of man is very important in making wine, because that is how we translate from the vineyard, but we do as little as possible.

AE Do you have any words of advice for some of our students who may be contemplating becoming a sommelier?

RP It is very important to taste the classics, create an infrastructure. I think what happens today in the young sommelier world is that all the young sommeliers want to go out and find all the cool wines. They are like, “We love Jura and Beaujolais and Savoy.” That’s great, but if you don’t know what great Burgundy, what great Bordeaux taste like, you need to go and find out. These are the wines that created the benchmarks.

AE One final, very important question: I hear you are a huge Lakers fan. What will you open when they finally win the NBA finals?

RJ Oh! Are you kidding me? I don’t know! I’d open the greatest bottle of Champagne ever! It won’t be happening for a while though! 

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Mixed Case: $169.99

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Celebrate Gold Medal Plates Winnipeg 2015 on Friday, October 16 at the RBC Convention Centre!

Celebrated in 11 cities across Canada, Gold Medal Plates features superb wines and premier chefs competing in their cities for a position at the national championship.

• • • •

Tickets and table sponsorships available at winnipeg.goldmedalplates.com or contact Nicole at winnipeg@goldmedalplates.com Live auction prizes for exclusive and one-of-a-kind experiences Rare Wine Auction where both connoisseurs and enthusiasts bid for highly sought-after vintages.

DONATE: If you have purchased wines that you no longer love or if you have wines that have increased in value and are now too good to drink, simply contact Lisa Heimbecker, Gold Medal Plates Chair, at heimbeckers@shaw.ca to donate your wine and receive a tax receipt for the full market value.

Founded in 2004, Gold Medal Plates raises substantial funds for Canada’s high performance athletes. Since its inception, this event has received tremendous support and accolades across Canada, and generated a combined net total of over $9.5 million for Canada’s Olympic athletes!

Giorgio Locatelli displays the catch of the day in the dining room at Da Vittorio (photo courtesy of Da Vittorio)

la vie en rosé from the world's best patios Contributors: Andrea Eby, Sylvia Jansen, Tina Jones, Gary Hewitt, Jill Kwiatkoski, and Mike Muirhead When our wine experts began talking about rosé wines, it quickly became clear that the enjoyment of rosé is closely tied to occasion and location. And for winter-weary Manitobans, what better location is there

54 http://banvilleandjones.cornervine.com

than a patio in the summer time? Our well-travelled sommeliers made the ultimate sacrifice and travelled the world to find the best patios on which to enjoy a cool glass of rosé. (You’re welcome!)

Viña Montes, Apalta Valley, Chile Viña Montes’s angelic Finca de Apalta estate is located in the heart of Chile’s iconic Apalta Valley. Perfectly situated against the foothills, the tasting room’s floorto-ceiling windows face slopes lined with vines. The sun shines like it was meant especially for that room, and the views are simply breathtaking. If you are lucky, you will be treated to a trip up the foothills to a secluded, open-air dining room that feels like eating in a treehouse. You will fall in love while gazing over the heart of the Apalta Valley. This is where Montes Cherub Rosé never tasted so good. Uniquely made from 100 per cent Syrah, this gorgeously bright pink wine with notes of raspberry, tart cherry, and slight peppercorn spice has refreshing acidity and complexity, and if you close your eyes, it will take you back to that spot, that estate, that view. You can’t beat it.

Viña Montes in the Apalta Valley, Chile (photo courtesy of Viña Montes)

Thelema Mountain Vineyards, Stellenbosch, South Africa It is less than an hour’s drive from Cape Town’s historic Harbour Front to the serene patio of Thelema Mountain Vineyards. Nestled in the vineyards surrounded by tall majestic eucalyptus trees and the Drankenstein Mountains is the contemporary tasting room where you can sample the wines of Thelema and its sister winery Sutherland. Be sure to try the Sutherland Grenache Rosé, a lively fresh dry rosé with lots of red berries. Winemaker Rudi Schultz says it best in his tasting note: it is the perfect wine to sip while watching the sunset. One might only add: on the Thelema patio.

Thelema’s tasting room looks out across the vineyards and eucalyptus trees to the Drankenstein Mountains (photo courtesy of Thelema Mountain Vineyards)

Quay Restaurant, Sydney, Australia One of the most beautiful and hedonistic places to have a glass of rosé is in Quay Restaurant on the Cruise Ship Arrivals level on Circular Quay. The food is some of the best in Sydney (and that’s saying a lot), and the view rivals some of the best in the world. Looking out across the Quay to the iconic Sydney Opera House to the right and the Sydney Harbour Bridge to the left is a spectacular accompaniment to some of the toprated food in Australia. If you can get a reservation, make sure you try the Larmandier-Bernier Rosé Champagne (available in half bottle!).

Quay Restaurant’s food is rivaled only by the most enviable view in Sydney Harbour (photo courtesy of Quay Restaurant)

Le Village, 25 Rue Royal, Paris Outdoor dining is at a bit of a premium in Paris. Everybody seems to want a cozy seat, a glass of wine, and a bite to eat while enjoying some of the world’s most engaging city street scenery! The patio of Le Village, tucked just off Place Madeline in the 8th arrondissement, invites its guests to enjoy snacks that are like an art form. Spend a pleasurable afternoon or evening watching the sidewalk scene on rue Royal, with the creative, high-quality food, good service, and wonderful wine choices that have made this place a destination. Best of all, they have Billecart-Salmon Rosé Champagne by the glass!

Le Village's patio looks on to the historic Royal Village in the heart of Paris (photo by Kiev.Victor)

Auberge Joseph Mellot, Loire Valley, France In the ancient hilltop town of Sancerre is the Auberge Joseph Mellot. Opened in 1882 (the oldest in the city), it is one of the Historic Cafés of Europe, and the oldest restaurant of Sancerre. There, you will taste Joseph Mellot’s Destinea Rosé, one of our summer pleasures. Full of strawberry and floral notes, and a fresh fruity finish, it is a great match with the gouter du vigneron, a paté whose recipe has not changed since Auberge opened. Be sure to arrive early for lunch—the Auberge fills up quickly and the most prized seats in the atrium are always the first to go.

Dine in the atrium or right on the streetside café at Sancerre’s oldest restaurant (photo courtesy of Joseph Mellot)

Ployez-Jacquemart, Ludes, Champagne, France The property is as elegant and understated as the wines being served. Tucked into a quiet street in the town of Ludes, just a ten-minute drive from the famed Champagne city of Reims, is the House of Ployez-Jacquemart, a wonderful Champagne House and luxurious bed and breakfast. Using fruit from the highest quality vineyards, winemaker Laurence Ployez produces a rosé that is expressive and complex, with rich berry tones in a dry frame. From the tasting room is an open patio and lovely garden, where the Ployez-Jacquemart Extra Brut Rosé Champagne is particularly delicious.

The family home on the grounds of the Ployez-Jacquemart winery leads to beautiful manicured gardens (photo courtesy of Ployez-Jacquemart)

Tolaini is on a tear, making some of the best wines representing the warmer Castelnuovo Berardenga subzone of Chianti Classico.

—Monica Larner, Robert Parker’s Wine Advocate

Chianti Classico was named one of the top three Chianti Classico Riservas by Decanter magazine.

Al Passo 2009 was awarded 93+ points by Robert Parker’s Wine Advocate.

The wines of Tolaini Estates are available exclusively at Banville & Jones Wine Co.

Winnipegger Pierluigi Tolaini returned to Tuscany to fulfill his dream of buying a parcel of land and making the finest Italian wine in the world. In 2013, the team at Tolaini Estates started the three-year organic vineyard certification process, and they are now working the entire estate 100% organically.

Valdisanti 2009 was awarded 94 points by Robert Parker’s Wine Advocate.

The 2009 and 2010 vintages of Picconero were awarded tre bicchieri by Gambero Rosso.

Banvilleandjones.com | 204.948.9463 wine@banvilleandjones.com

Bestial Restaurant, Barcelona, Spain Choose a time of day. Take a stroll down the beach. Choose a patio. There will be a glass of Rosado waiting for you.

One of the best is tucked in behind the Arts Hotel on the lively waterfront of this amazing city: Bestial, a fantastic patio restaurant. The pace is deliciously relaxed, the food is amazingly fresh, and the wine is expertly selected. Take a large portion of paella, watch the scene on the beach, and enjoy a glass of great, easy-going Navarra Rosé. It might just be Alconde Lo Nuestro Garnacha Rosé, refreshing and delightfully easy company on a hot day.

End your beach stroll at the Bestial patio for tapas and rosé (photo by Carol Fletcher)

Ristorante Da Vittorio, Porto Palo di Menfi, Sicily Perched on the edge of the ocean, Ristorante Da Vittorio in Porto Palo di Menfi, Sicily is a feast for the eyes and the stomach. Traditional Sicilian fish dishes are simply prepared in order to showcase the fresh ingredients, while the beachfront location offers views that are second to none. There is no set menu—each day’s offerings are inspired by the local fishermen’s catch. Located just off one of the major wine routes, Da Vittorio is the perfect spot to savour freshly grilled octopus, sip a glass of Donnafugata Lumera Rosé, and watch the sun set across the Mediterranean.

Dine al fresco overlooking the sea (photo courtesy of Da Vittorio)

Allen’s Restaurant, Toronto No time to escape to Niagara Peninsula for an al fresco picnic with local strawberries, Upper Canada cheese and De La Terre Bakery bread, on a blanket in a “Bench” vineyard overlooking Lake Ontario? If you are in Toronto, swing by Allen’s Restaurant patio, a DiRoNa Legendary Landmark in the vibrant Danforth neighbourhood (a.k.a. Greektown) and you might happen upon the Men in Pink celebration of Ontario Rosé wines. To get in the mood, try Tawse Sketches Rosé from the Niagara Peninsula, a juicy blend of Cabernet Franc, Pinot Noir, and Merlot.

Men of the Ontario wine industry celebrate rosé on the Allen’s Restaurant patio (photo by Jamie Drummond, www.goodfoodrevolution.com)

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529 Wellington, Winnipeg The garden patio at 529 Wellington is one of Winnipeg’s favourite secrets! Overlooking the Assiniboine River, their seasonal patio is elegant and quiet, with enough space between tables for a cozy, private experience. The manicured grounds around the patio seem to make time expand to fit the meal, and even on a hot day there is a little breeze off the river. A fabulous spinach salad topped with grilled salmon is an ideal casual summer lunch, and a cool glass of Perrin et Fils La Vieille Ferme RosÊ is the ideal partner.

529 Wellington offers secluded luxury on their riverside patio here at home (photo by Steve Salnikowsky)

WINE APPRECIATION COURSES (NO EXAMS!)

*Sign up for all three classes (white, rosé, and red) and pay a special price of $130.00.

The Essentials of Wine

All Essentials classes run in the 2nd Floor Tuscan Room of Banville & Jones from 7 to 9 pm. See banvilleandjones.com for more details.

Do you have two evenings for a few Essentials on the magic of wine? You will walk away with a new understanding of price and quality in wine, a better understanding of your own palate, and a structured approach to tasting that makes sense! No previous knowledge or experience is needed.

CERTIFICATION PROGRAMS Professional Sommelier Program CAPS and ASI Certified

Cost: $79.99 plus GST Course offerings: September 8 & 15 (Tuesdays)

(Prerequisites: WS 200; or WSET® Level 3 Award in Wines & Spirits; or ISG 2: acceptance based on individual applications)

Wine Lab: Essential Workshops

The Sommelier profession offers a rewarding career in the competitive environment of hospitality and tourism.

Our Professional Sommelier Program is accredited by the Canadian Association of Professional Sommeliers (CAPS/ACSP) and by the Association de la Sommellerie Internationale (ASI). The coveted Sommelier Diploma is recognized in all 54 countries of the ASI. The year-long program includes full-day classes each week, in-depth tastings, case studies, and practical projects.

Wine Lab workshops are single-evening experiences that open the door to insider knowledge on trending topics.

In the lab, we explore classic and emerging wine styles, regions, restaurant wine lists, and food pairings, all with a passion that is contagious! Workshops will be of interest to wine lovers of all descriptions, as well as to chefs and service professionals.

Summer Series: From Grape to Glass: How Wine is Made July 8: White Wine ($49.99)* July 22: Rosé Wine ($49.99)* August 5: Red Wine ($49.99)*

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For more information, contact Banville & Jones Wine Institute at bjwi@banvilleandjones.com, or the website at banvilleandjones.com Cost: $4,500 plus GST (payable by deposit and installments) Program begins January 2016

BJWI Wine Specialist: WSET® Level 2 Award in Wines & Spirits Wine Specialist is our foundation course, built on the renowned WSET® Level 2 Award in Wines & Spirits.

The course is designed for anyone with an interest in wine and spirits, and does not require previous wine knowledge. We recommend early registration in order to read through the materials before starting the course.

Cost: $695 plus GST. Includes WSET exam fees, all materials, and a set of tasting glasses.

Wine Specialist: WSET® Level 2 course offerings: August 21–23: Intensive program: 3 full days of classes, 8:30 to 4:30 September 16 to November 18: Evening classes, 6:30 to 9:00pm (Wednesdays) January 5 to March 1, 2016: Evening classes, 6:30 to 9:00pm (Tuesdays)

Fast Track Study Opportunity: The Intensive Wine Steward Course precedes the Professional Sommelier Program that starts January 2016!

Cost: $1,295 plus GST. Includes WSET exam fees and all materials Intensive Program course offerings: August 24–October 19, 8:30 to 4:30 (non-consecutive Mondays) WSET® Level 2 Award in Spirits This specialized qualification focuses on spirits, production methods, tasting evaluation, major brands and their place in the market. This course is valuable for those working as bartenders or sales representatives, for those planning to enter the Professional Sommelier Program, or for anyone with a fascination for spirits.

Cost: $750, plus GST. Includes WSET exam fees, all materials, and a set of tasting glasses.

Wine Steward: WSET® Level 3 Award in Wines & Spirits

Course offering: October 6 to November 24, 6:30 to 9:00 pm (Tuesdays)

The Wine Steward course incorporates more in-depth study of beverage service standards with the internationally recognized WSET® Level 3 Award in Wines & Spirits.

The course is excellent for those in the food and beverage industry, or for wine lovers who want to learn about wines and spirits in a structured and rigorous course.

French Wine Scholar (FWS): Spring, 2016 For more information on this specialization program, and others offered by the Banville & Jones Wine Institute, see our website at banvilleandjones.com.

Banville & Jones Wine Institute:

Our Instructors The Banville & Jones Wine Institute was established in 2000, and has grown to be one of the premier wine training facilities in Canada. Its award-winning instructors work tirelessly to create programming that caters to everyone from the wine lover who wants to

GARY HEWITT Gary is not only the longest serving staff member at Banville & Jones Wine Co., he is also the lead buyer and architect of the Banville & Jones wine selection. Gary’s MSc in industrial fermentations gives him an envious scientific background for the study of wine. Gary is a certified sommelier and holds the prestigious Diploma in Wines and Spirits from the Wine & Spirits Education Trust (WSET®) for which he was awarded the Wines of Australia Scholarship for top achievement in wine studies.

He is also a certified instructor with WSET®, the Canadian Association of Professional Sommeliers (CAPS), the French Wine Society, and the Society of Wine Educators.

He is president of the CAPS Manitoba Chapter. Gary has travelled extensively through the world’s wine regions, and completed a winemaking practicum in Germany’s Pfalz region (Lingenfelder).

ANDREA EBY Always passionate about wine, and fascinated about its connection to culture, history and geography, Andrea found herself in a Banville & Jones wine class. From that moment, her intense curiosity about the world of wine teased her away from a teaching career in the public school system and into the adventures of teaching wine.

A certified sommelier, Andrea also holds certification with the Society of Wine Educators, and is studying toward the WSET® Diploma in Wines and Spirits. She is an accredited CAPS Sommelier Instructor. In addition to teaching in our programs and co-directing cellar programs, Andrea is the director of operations of Banville & Jones. She also serves on the Board of CAPS (Manitoba) as Operations Manager. Her wine travels in North America and Europe have included working the 2010 harvest at Tolaini Estate in Tuscany.

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learn some basics in a fun and friendly environment to the serious wine and hospitality industry professional who is looking to further their education and experience to open up new professional opportunities. Here is a look at who is shaping the wine education scene in Manitoba.

SYLVIA JANSEN Realizing that she should follow her passion for wine, Sylvia joined the staff of Banville & Jones in 2002. In addition to her sommelier credentials, Sylvia holds the Diploma in Wines and Spirits from the WSET® and was awarded the Wines of Germany Scholarship for top achievement in wine studies. She is a certified CAPS Sommelier Instructor and holds a Train the Trainer Certificate from the Society of Wine Educators. She also serves on the Board of CAPS, Manitoba Chapter, as past president. Sylvia collaborates in developing wine appreciation courses for the public, as well as wine training courses for restaurant personnel and management. She writes extensively for our publications, and is one of the lead trainers in Banville & Jones’ important wine retail work. Her enjoyment of travel and languages has taken her to many of the world’s wine regions; interestingly, Champagne has received multiple visits.

TRACY McCOURT After years of working in restaurants to put herself through school, Tracy discovered that she loved the energy and challenges of the industry too much to leave it entirely. One week after a stunning meal complete with expert wine pairings at San Francisco’s Benu restaurant, she found herself sitting in her first class at Banville & Jones Wine Co. Two years later, she was a certified sommelier. Working at Banville & Jones has given Tracy the opportunity to teach The Essentials, which has turned out to be her favourite part of the job. Tracy teaches the wine appreciation programs, develops our Wine Labs, and does training for our restaurant partners. Tracy has been lucky enough to spend time tasting wine in Tuscany, Burgundy, Napa, Arizona, and California’s Central Coast. Most recently, she explored Oregon’s Willamette Valley and Portland’s urban wineries.

BANVILLE & JONES WINE CO. IS YOUR ONE-STOP SHOP TO PERFECT SUMMER SIPPERS! Now you can have your wine and

Take It With You! …to the golf course …on the patio …on a picnic …on the dock Why open a bottle when you can have four glasses? Each Stack Wine is four individually sealed, recyclable plastic glasses of premium California wine.

Perfect to share with friends or for when you don’t want to open a whole bottle.

Stack Wine Red Blend $19.99

Imported by Glazer’s Available exclusively at Banville & Jones Wine Co.

Stack Wine Pinot Grigio $19.99

BANVILLE & JONES

wine & food

events schedule

JUNE 2015 THROUGH SEPTEMBER 2015

Wine & Food Evenings

Cooking Class

Luxury Tasting

Banville & Jones invites you to join us for a new series of wine and food pairings! Our talented Sommeliers work with Winnipeg’s most talented chefs to create the ultimate pairing experience.

Learn from the best! Banville & Jones Sommeliers team up with Winnipeg’s premier chefs to share recipes and wine pairings.

Taste the luxury when our Sommeliers open the doors to our specialties cabinets to explore some of Banville & Jones’s exclusive treasures.

Cost: $89.99 per person

Cost: $99.00 per person

Cost: $85.99 per person

Thursday, July 2: Summer Time Fresh

Saturday, July 4: USA

Thursday, August 6: Chef Greg Guenther

Thursday, August 13: Bubbly

Thursday, June 11: Joey Restaurants - Winnipeg Friday, July 10: Segovia

Thursday, September 17: Cabernet Sauvignon

Thursday, July 23: Amici Restaurant Saturday, August 15: Patio BBQ with Eraj Thursday, August 27: Chew Friday, September 18: Fall Favourites

Click on the Taste and Learn tab at www.banvilleandjones.com for updated information on Food and Wine Events.

To reserve a space or book a private wine tasting event, call 948-WINE (9463) • Tickets for events are non-refundable, but are exchangeable 14 days prior to the event.

• Events begin at 7 pm and take place in the 2nd floor Tuscany Room unless otherwise noted.

Banville & Jones Wine Co. 1616 St Mary’s Rd, Winnipeg 204.948.WINE (9463) wine@banvilleandjones.com

Banville & Jones Wine Co. Store Hours Monday to Friday 10 am to 8 pm Saturday 10 am to 6 pm Sundays and holidays 11 am to 6 pm

the

Cellar Door

REACH OUT TO A CAPTIVE AUDIENCE COMMITTED TO LUXURY, WINE, FOOD & TRAVEL. • Consumers spend an average of 40 minutes reading a print magazine (you’re doing it right now!)

• 92% of consumers read at least 1 magazine per week.

• 53% of readers made a purchase based on a print ad and 58% look for more information after seeing an ad.

For information on the editorial schedule, distribution and ad pricing, download our current media kit at www.poisepublications. com. Or contact Vanessa Shapiro, Advertising Sales Director, vanssa@poisepublications.com.

Let us handle your annual reports, promotional and web copy, research reports, and media releases Editing / Design / Translation Perfect Your Documents | Empower Your Team

info@fireflywords.com | www.fireflywords.com | 204.557.1968

ur Ask yo ier l somme

sidebar

By Sylvia Jansen,

AIWS, Sommelier, CSW

THE ORIGINAL WINE APP I have an app for that. My apps can tell me the weather.

My apps can tell me the meaning of the word “weather” in three different languages. My apps can get me to places where they speak those languages, and can get me around when I arrive. My Banville & Jones app tells me a lot about what I enjoy. In fact, some of my wine apps can also tell me what wine I should be tasting next.

Occasionally, my trusty app says the weather is sunny, but it is really raining. Sometimes the app fails when I am struggling for the right word or phrase in another language. Sometimes my list of “my” wines includes gifts for people with very different tastes from mine. Even superheroes have their limitations.

When it comes to selecting wine, we are often challenged.

Generally speaking, our culture does a terrible job at helping us describe what we taste and smell. We learn from a young age to judge taste as good or bad, but we are not necessarily taught to transform those preferences into descriptions. Wine is a deeply personal experience of the aroma, flavour, texture, and temperature of something that changes slightly with each occasion when it is opened and enjoyed. (The exact wine in different circumstances can taste very different.)

In response, we tend to rely on influences other than our own ability to articulate our taste: familiarity, for example; brand loyalty; recommendations from friends; or the easy access of a wine app. We are sometimes suspicious of others who might have an agenda to sell us something and prefer our familiar influences. Listening to our friends is one. (Sometimes a friend steers us in the right direction, sometimes not.) We also rely on our other

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senses, such as sight, and select wines by a label that is lovely or offers a tasting note (“Hints of cinnamon: I like cinnamon. Must be good.”) We might also rely on another subset of language: numbers. (Wow! 94 points! It must be awesome!) And then there is the wine app. Apps often offer reviews from real people who are like our friends; they offer helpful pictures of labels; and the ratings often come with numbers. But it is a program like other programs, with many variables.

All of these resources—the app, the photo, the number, or the friend—are all great resources to bring in to Banville & Jones, flag down one of our friendly wine geeks, and say “I want a wine that’s not too sour” or “I had this wine last weekend and liked it. Show me something else I will enjoy.” Remember, it is the job of the person on the other end of the exchange to hear you and make a good wine recommendation for you. And, the good wine geek or sommelier has something that the wine app, reviewer, sometimes even your friend, does not have: a sincere desire to please you, and to see you back, happy with the last wine recommendation.

I love to play with wine possibilities. I want to please. So go ahead. Tell me you enjoy wines like that one in the photo on your app. Tell me you do not like fizzy wines, or fuzzy wines, or fantastically expensive wines. I want to puzzle that out with you and make a great recommendation for something you’ll love. I want to hear about your experience with that wine next time I see you.

So here’s to you, from your friendly neighbourhood wine geek! 

Have a fresh start!

COLD-PRESSED JUICES SMOOTHIES CLEANSES 100% RAW ORGANIC VEGAN Fresh juices are made daily and available at these locations: AIRPORT: Between Gates 7 and 8 at the airport (open daily at 5 am) OSBORNE VILLAGE: 132 Osborne St (open weekdays at 7 am, weekends at 10 am) Greencarrotjuice.com | 204.691.0771 @GreenCarrotWPG

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culinary partners 529 Wellington serves only Canadian Prime beef and fresh seafood, with impeccable service in an elegantly restored 1912 mansion on the banks of the Assiniboine River. Celebrating its 10th Anniversary, 529 has quickly become a world renowned icon in the restaurant industry. An exquisite menu and extensive wine cellar make for truly memorable food and wine experiences at 529.

529 Wellington Crescent 204.487.8325

Located in the Canadian Museum for Human Rights, ERA Bistro is a modern and sophisticated space for lunch, dinner and private events.

Executive Chef Barry Saunders and Executive Sous Chef Stephen Strecker have created a fresh, eco-modernist menu with an emphasis on locally sourced, Certified Fair Trade and sustainable products. ERA Bistro is open for lunch Tuesday–Sunday from 11 am to 5 pm, and dinner on Wednesdays from 5 to 8 pm. Closed Mondays.

Chef partner Tristan Foucault has reinvented the menu on the corner of King and Bannatyne. Peasant Cookery goes back to the land with uniquely prepared Old World dishes and top-notch service. This is real food, freshly harvested, and the seasonal ingredients speak for themselves.

Literally everything is made from scratch by Tristan and his team.

100-283 Bannatyne Avenue 204.989.7700

Fine fare, done right. SMITH is a new culinary experience built on craftsmanship and a dedication to the finer points located in the Inn at the Forks. Celebrate the truth of honest food created from the diversity of the lands and waters of our great country.

75 Forks Market Road 204.944.2445

Located in the heart of downtown Winnipeg, 295 York is a modern seafood and steakhouse. The lunch menu boasts unique, contemporary takes on classic steakhouse fare, and dinner focuses on prime cuts of beef and fresh seafood. Chef Jesse Friesen and his team work with the freshest ingredients and smoke all of their own meat in-house. Enjoy daily features and live music in the lounge.

295 York St 204.896.7275

Chef Louise Briskie-de Beer and partner Faiz de Beer love to share the fruits of their travels by bringing global cuisine with Manitoba flare to your palate. Cafe Savour’s atmosphere is as unique and delightful as the food, perfect for an intimate, formal dinner for two or a group of friends out to enjoy a casual evening of relaxing laughter. Open Thursday, Friday, and Saturday starting at 5:30 pm for dinner.

956 St Mary’s Road 204.254.4681

85 Israel Asper Way 204.289.2190

Across the Board Diana’s Cucina and Lounge Elements Amici Restaurant Best Western Plus Winnipeg Elkhorn Resort Airport Hotel Earl’s Restaurant and Bar Black Rabbit Bistro Lounge Enoteca Bombolini Era Bistro at the Canadian Boulevard Pub and Bistro Museum for Human Rights Brooklynn’s Bistro Food Evolution Café 22 Horfrost Café Dario Hotel Fort Garry Chew Hy’s Steakhouse D-Jay’s Restaurant Jane’s Restaurant and Red 68 http://banvilleandjones.cornervine.com River College De Luca's Cooking School and Restaurant

Joey Kenaston Joey Polo Park Joey’s Only Seafood Le Cercle Molière Mano a Mano/Teo’s Market Burger Mere Hotel Olive Garden Italian Restaurant Pizzeria Gusto Sabai Thai Segovia South Beach Casino & Resort

St. Charles Country Club Swiss Chalet The Merchant Kitchen The Velvet Glove at the Fairmont TR McCoy’s Italian Restaurant The Victoria Inn Tony Roma’s Urban Prairie Cuisine Vera Cucina Wasabi Sabi Thermëa Spa

shopping list A.A. Badenhorst 2013 The Curator White Swartland WO, South Africa $15.99 ....................................................................…35 Alconde 2012 Lo Nuestro Garnacha Rosado Navarra DO, Spain $13.99 .............................................................................10, 58 Aragonesas 2012 Don Ramon Tempranillo/Grenache, Spain $12.99 ............................................................................................14 Berenguer 2012 Clos de Tafall Priorat DOQ, Spain $19.99.....................................................................................................…35 Billecart-Salmon nv Brut Rosé Champagne, France $116.99...................................................................................................…56 Blue Mountain 2013 Pinot Gris Okanagan Valley, Canada $26.99.........................................................................................…14 Bokisch 2013 Albariño Lodi, California, USA $28.99...................................................................................…...........................20 Bokisch 2013 Garnacha Blanca Lodi, California, USA $28.99...................................................................................…...............20 Bokisch 2011 Graciano Lodi, California, USA $36.99..............................................................................................…................20 Bokisch 2011 Monastrell Lodi, California, USA $36.99...............................................................................................................20 Bokisch 2011 Tempranillo Lodi, California, USA $29.99.............................................................................................................20 Bokisch 2013 Verdelho Lodi, California, USA $28.99..........................................................................................................…....20 Bon Courage 2014 Unwooded Chardonnay Robertson, South Africa $16.99........................................................................…....14 Bouchard Finlayson 2010 Galpin Creek Pinot Noir, Hermanus Western Cape WO, South Africa $67.99....................................43 Burge Family Winemakers 2011 Olive Hill Semillon Barossa Valley, Australia $37.99....................................................................45 Caves de Lugny nv Crémant de Bourgogne AC France $22.99...............................................................................................….23 Cave Spring Cellars 2011 Chardonnay Musque Niagara VQA, Canada $23.99..........................................................................47 Cesarini Sforza nv Tridentum Rosé Trentino, Italy $35.99...........................................................................................................10 Château Angueiroun 2013 Reserve Cuvée Virginie Rosé Provence AC, France $26.99.................................................................23 Charles Melton 2014 Rose of Virginia Rosé Barossa Valley, Australia $27.99..............................................................................25 Donnafugata 2013 Lumera Rosé Sicily, Italy $22.99................................................................................................................…58 Falernia 2012 Pinot Noir Reserva Elqui Valley, Chile $24.99..................................................................................................…14 Grey Wolf Cellars 2012 Zinful Cab Paso Robles, California, USA $37.99..................................................................................43 Guilio Cocchi Americano Bianco Asti, Italy $47.99......................................................................................................................70 Hindsight 2013 Cabernet Sauvignon Sonoma, California, USA $35.99......................................................................................14 innocent bystander 2014 Rosé Moscato Victoria, Australia (350 ml) $11.99......................................................….................23, 28 Joseph Mellot Destinea Rosé Loire Valley, France $16.99..............................................................................................…..........56 Le Jonc Blanc 2012 Les Sens du Fruit Bergerac, France $19.99..................................................................................................…35 Lindes de Remelluri 2010 Rioja, Spain $32.99.......................................................................................................................…70 Majella 2007 Sparkling Shiraz Coonawarra, Australia $46.99..............................................................................................…38 Montes 2013 Cherub Rosé Colchagua Valley, Chile $19.99....................................................................................................…55 Paul Mas 2013 La Forge Estate Marsanne Pay d’Oc IGP, France $16.99..................................................................................…70 Perrin et Fils 2013 La Vieille Ferme Rosé Rhône Valley, France $13.99....................................................................................…58 Ployez-Jacquemart nv Extra Brut Rosé Champagne, France $72.99........................................................................................…56 Provenza CàMaiol 2013 Chiaretto Classico Rosato Garda DOP, Italy $18.99.........................................................................…25 Provenza CàMaiol nv Sebastian Brut Lombardy, Italy $19.99..................................................................................................…14 Provenza CàMaiol nv Sebastian Brut Rosado Lombardy, Italy $19.99...................................................................................…14 Pulenta 2013 La Flor Malbec Rosé Mendoza, Argentina $15.99........................................................................................…25, 45 Quinta das Maias 2011 Maias Tinto Dao, Portugal $16.99....................................................................................................…70 Rabl 2013 Spiegel Grüner Veltliner Kamptal DAC, Austria $19.99.........................................................................................…45 Santa Venere 2013 Gaglioppo Rosato Ciró DOC, Italy $18.99..............................................................................................…25 Seven Daughters Winery 2012 Rich Red Rutherford, California, USA $18.99..........................................................................…35 Simonsig 2013 Kaapse Vonkel Brut Rosé Stellenbosch WO, South Africa $26.99.....................................................................…47 Some Young Punks 2012 Monsters Attack Riesling, South Australia $27.99 ...........................................................................…47 Tawse 2013 Sketches Rosé Niagara Peninsula VQA, Canada $19.99......................................................................................…58 Terlan 2013 Terlaner Trentino-Alto Adige, Italy $26.99..........................................................................................................…14 Terlan 2011 Vorberg Riserva Pinot Blanco Alto Adige, Italy $39.99.......................................................................................…70 Thelema Mountain Vineyards 2014 Sutherland Grenache Rosé Elgin WO, South Africa $18.99............................................…55 Torbreck 2009 The Steading Barossa Valley, Australia $59.99.................................................................................................…43 Union Wine Company 2013 Underwood Pinot Noir Willamette Valley, Oregon $18.99..........................................................…70 Vacu Vin Wine Aerator $9.99..................................................................................................................................................…14

Due to the nature of the wine industry, any prices and vintages listed in this publication, as well as the availability of the product, are subject to change and cannot be guaranteed by Banville & Jones Wine Co.

* CUSTOMER PICK *

top picks

KEN “VINKENZO” KASPER, MD

TRACY MCCOURT

TODD ANTONATION

Terlan 2011 Vorberg Riserva Pinot Bianco Alto Adige, Italy $39.99

Paul Mas 2013 La Forge Estate Marsanne Pays d’Oc IGP, France $16.99

Lindes de Remelluri 2010 Rioja, Spain $32.99

This is one of “Vinkenzo’s” favourite Italian white wines. This cool-climate mountain Pinot Blanc is a full-bodied white with refreshing acidity and focused minerality. Pear, melon, and apple accompany this wine, which has a creamy, round mouthfeel and a spicy, long finish. Pair it with Pizzeria Gusto’s Cavolini Brussels sprouts appetizer or the Regina Egitto pear and prosciutto pizza.

A dynamite Marsanne from the South of France, this is the perfect white wine for barbecue season. You will find honeydew melon and white flowers on the nose with a hint of nuttiness and, on the palate, loads of ripe pear and honey. Medium-bodied, nicely integrated oak, crisp acidity and a generous finish help to round out this gem. Fantastic with seared scallops or almost any kind of fish.

Winemaking rock star Telmo Rodriguez makes his return to his family winery with the 2010 Remelluri. This classic Rioja blend of Tempranillo, Garnacha, and Graciano can be enjoyed now or you can lay it down in your cellar for five years. The wine is lush and silky with flavours and aromas of black fruits, spices, crushed rocks, and exotic flowers. I paired this beauty with a barbequed tri-tip roast. 9/10 on the Toddometer.

MATT BENGER

SARALYN MEHTA

ROB STANSEL

Union Wine Company 2013 Underwood Pinot Noir Willamette Valley, Oregon $18.99

Quinta das Maias 2011 Maias Tinto Dao, Portugal $16.99

Guilio Cocchi Americano Bianco Asti, Italy $47.99

This unpretentious Pinot Noir from Oregon is a great wine for a great value. This wine is medium bodied with nice fruit notes. Cherry, blackberry, and a hint of spice make it a perfect everyday wine. Fire up the grill, invite your friends over, and serve this wine with grilled salmon, pork or chicken.

This wine was the best surprise of 2015 so far for me. Made from Jaen and Touriga Nacional, the wine offers up notes of black cherry and plum with a slight savoury note on the finish. Not only is it delicious, but it is also organic. I would be hard pressed to find another wine this impressive and balanced for such a great price.

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The vermouthaissance is alive and well in Winnipeg. From a recipe dating to 1891, this Piedmontese aperitif is made from a base wine of Moscato, and infused with spices, herbs, and fruit extracts. Drink it neat or on the rocks to enjoy its bittersweet symphony of flavours, or try it in a Corpse Reviver #2 or Vesper martini!

REN E W.

EVOLVE. Experience a new level of natural luxury.

Riverstone Spa at Inn at the Forks has always been a sophisticated sanctuary in the centre of the city.

Now, we’ve undergone a major renovation and offer unparalleled spa services in a serenely stunning environment.

Discover the beauty of renewal at Riverstone Spa today.

To book an appointment, call 204.944.2444 or visit us at www.riverstonespa.ca

Monday - Saturday 9-9 Sunday 10-6 75 Forks Market Road, Winnipeg, Manitoba, Canada R3C 0A2

NEVERCOMPROMISE

MARIC HOMES 204-339-2035 • marichomes.com

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