The Cellar Door Magazine Issue 45: Summer Wines

the

EXPERTISE YOU CAN DEPEND ON.

EXPERTISE YOU CAN DEPEND ON.

A growing team. A EXPERTISE YOU CAN DEPEND ON.

A growing team. A fresh look.

EXPERTISE YOU CAN DEPEND ON.

fresh A growing team. A fresh look. EXPERTISE YOU CAN DEPEND ON.

THE PARKES TEAM offers over 80 years of collective Real Estate experience to guide you through your buying and selling journey.

THE PARKES TEAM offers over 80 years of collective Real Estate experience to guide you through your buying and selling journey.

THE PARKES TEAM offers over 80 years of collective Real Estate experience to guide you through your buying and selling journey.

THE PARKES TEAM offers over 80 years of collective Real Estate experience to guide you through your buying and selling journey.

THE PARKES TEAM offers over 80 years of collective Real Estate experience to guide you through your buying and selling journey.

(From top left) Dylan Keats, Rachael Danylyk, Brad Parkes (personal Real Estate corporation), Garry Parkes & Becky Parkes

(From top left) Dylan Keats, Rachael Danylyk, Brad Parkes (personal Real Estate corporation), Garry Parkes & Becky Parkes

So little time.

20 Cool Wines for Hot Times

Sylvia Jansen gives you the lowdown on what makes a great summer wine—and shares her picks.

42 The Frugal Wine Lover

Mike Muirhead breaks down where your wine dollars go and offers his picks for great-value summer wines.

48 Five Questions for Tina Jones

Sylvia and Tina describe the on-the-ground work involved in bringing unique wines to Manitoba by shopping locally, globally.

50 Fun in the Sun: Rosé Croquet

Your introduction to a made-in-Manitoba summer sport that is sure to sweep the province.

54 Patio Summers

Wine experts Alyona, Mike, and Jill offer their favourite recipes and wine pairings for your summer patio nights.

Cover: The Jones family Rosé Croquet tournament in Girona, Spain (Photo by Yurian Noble @dqfoto)

Wine gets better with age Technology needs upgrades

Cellar Door the

Publisher and Editor

Lisa Muirhead

lisa@poisepublications.com

Editorial Board

Tina Jones, Sylvia Jansen, Gary Hewitt, Jill Kwiatkoski, Mike Muirhead, Ricki-Lee Podolecki

Graphic Design

Ryan Germain ryan.germain@gmail.com

Contributors

Todd Antonation, Andrée-Anne Boisvert, Gary Hewitt, Sylvia Jansen, Abby Pelechaty, Tina Jones, Megan Kozminski/Media Spur Inc., Jill Kwiatkoski, Krista Mailey, Ian McCausland, Saralyn Mehta, Mike Muirhead, Yurian Noble, Manon Paquin, Tom Penner/Firefly Communications Experts, Ricki-Lee Podolecki, Malcolm Roberts, Anton Sikorsky, Dylan Watkins

Published for Jones & Company Wine Merchants by Poise Publications Inc.

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For advertising information, email lisa@poisepublications or visit poisepublications.com/the-cellar-door.

Canada’s Digital Adoption Program (CDAP) allows your business to access up to $15,000 to engage an expert consultant through the Boost Your Business Technology grant. Let us assist you through every step of the process – and help you uncork your potential through the strategic use of digital technologies.

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In 1999, Tina Jones had the vision of opening Banville & Jones Wine Co., a fine wine boutique in Winnipeg, Manitoba that specializes in promoting wine education and lifestyle. In 2020, we changed our name to Jones & Company to reflect our team and focus on shopping local, globally.

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a message from tina jones

When I reflect on the last few years, I find that one of the most important values is that of friendship. We have always cultivated friendships with our customers and inside our team, and when we decided to focus our wine collection on smaller wineries, our friendships with winemakers, producers, and their families grew to new heights. Understanding the stories of the people who transform sunshine into wine with love and hard work is a privilege. Our goal to Shop Local, Globally is a sincere commitment to feature farmers and small business owners whose work we believe in and whose stories we want to share.

That commitment has meant that we have kept strong ties with the people we already know, and we have travelled unfamiliar ground to develop new friendships. In preparing for this issue of The Cellar Door, we decided that to explain our approach more fully, I should consent to an interview. This is one of the few times I have agreed to appear past my usual message, but I am happy to share what we do. In this issue, Jill Kwiatkoski also explains how we get our annual wall of rosé wines, and she gives us a glimpse into new delicious options! Mike Muirhead tackles the question of what contributes to wine pricing in Manitoba and suggests a few hidden gems to try. Sylvia Jansen unravels what qualities in wine really make for “summer” sipping. And we have a lot more in these pages, including an irreverent take on croquet that a member of my family has developed.

We hope that in reading this issue you will get to know us even better and that when you visit us, we will get to know each other. We also want you to ask our staff about the stories behind the wines we offer and get to know the families behind those wines. Time and time again, we hear how much it means to those families—our winery partners—that their wines are being enjoyed in Winnipeg.

Here’s to friendships, near and far.

Tina Jones

ask a sommelier

Some wines are best unoaked. Some harmonize nicely with oak. A great comparison of the two styles is the Tawse 2020 Growers Blend Unoaked Chardonnay from the Niagara Peninsula ($22.99) and the oaked SonomaCutrer 2021 Russian River Ranches Chardonnay from the Sonoma Coast in California ($32.99).

—Gary Hewitt

we recommend Remo Farina 2020 Valpolicella Ripasso Classico Superiore ($26.99) and Giusti 2019 Valpolicella Ripasso Superiore ($34.99).

—Saralyn Mehta

Where does the buttery flavour in Chardonnay come from?

—David Clark

What is the difference between maturing wines in concrete vats rather than oak barrels or stainless steel tanks?

—Shana Smith

Wineries are loaded with tanks, vats, and casks. Most are made from stainless steel, concrete, or oak. Their functions include fermentation, storage, and maturation. Concrete is usually lined with epoxy so that, like stainless steel, it is impermeable to air and non-reactive with wine. As a result, wines retain fruit freshness and, during storage, remain relatively unchanged.

Oak, on the other hand, is not inert. New oak contains tannin, resins, and flavourful compounds that leach into wine during maturation. Casks may be lightly or darkly toasted over flames to help seal the staves. Flavours such as vanilla, cinnamon, clove, coconut, mocha, and coffee may be imparted to wine, and oak tannin adds to the astringent impact. One consideration is that new oak is very expensive and can add greatly to the cost of the wine.

Oak, whether new or previously used, also allows some very gradual introduction of air. Oxygen reacts with flavour compounds, tannins, and pigments so that flavours may lose a bit of freshness but gain complexity, Tannins may soften, and colour may deepen in white wines and lighten in reds.

I really love Amarone—but not its price point. Why is it so expensive, and is there anything similar that would be a little more budget friendly?

—Caroline Cauchon

Amarone is quite special—but yes, it is on the pricier side. The price of Amarone can be easily justified when you understand the time, production, and care required to make this very special wine. It starts in the vineyard, where only sites that meet the standards for Amarone fruit can be used. Once the grapes are chosen, they are placed on straw mats and left to dry for a minimum of 4 months until they raisin, losing up to 60%of their moisture. When these grapes are pressed, the juice has very concentrated sugar (which yeast turns to alcohol)— but there isn’t very much of it. Once fermented, it is a beautiful, luscious powerhouse of a wine, but with a price tag that represents the painstaking process of its production.

For a more budget-friendly Amaronelike option, try a Valpolicella Ripasso. Think of this wine as a “baby Amarone.” The process used to make Ripasso is a second fermentation of the basic Valpolicella wine using the unpressed gross lees from the Amarone, which are still full of unfermented sugars. These Italian Ripassos have the freshness of Valpolicella and some of the structure and raisin qualities of Amarone but at a more approachable price point. If you love Amarone,

The buttery flavours often associated with Chardonnay come from a process called malolactic fermentation (MLF). Certain bacteria will consume malic acid (commonly found in apples) and convert it into lactic acid (commonly found in milk). MLF produces a byproduct called diacetyl, which is responsible for the “buttery” flavour. The result is a wine with lower overall acidity—compare drinking a glass of milk to biting into a tart apple—and a smooth texture and flavour. (Note: MLF is also referred to as malolactic conversion.)

This process is not exclusive to Chardonnay, though. Winemakers use MLF in white wines if they want to add those smooth and buttery flavours. Additionally, almost all red wine undergoes MLF to take the acidic edge off. The effects of MLF will not always be immediately obvious and will vary depending on the grape varieties used and how much of the wine in a blend undergoes MLF.

Two buttery examples of successful MLF I recommend are Clay Creek Vineyards 2021 Chardonnay from California ($18.99) and Crystallum 2020 The Agnes Chardonnay from the Western Cape in South Africa ($43.99).

—Anton Sikorsky

QUESTIONS FOR OUR SOMMELIERS?

TEXT (9 AM-9 PM): 204.400.0499

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Berto & Fiorella

By Jill Kwiatkoski, Sommelier (CAPS)

Last fall, on an amazing road trip through Italy, we found ourselves in the beautiful northeastern wine region of FriuliVenezia Giulia. I was honoured to visit our new friends at Baccichetto Umberto. This small winery, located just a few kilometres north of the Adriatic Sea, is a third-generation family-run winery. Founded in 1966 by Umberto and Fiorella Baccichetto, the winery is now managed by their daughter Susi, her husband Roberto, and their son Giacomo.

Driving up to the winery, the first thing you notice is the vibrant colours of the flowers planted by Nonna Fiorella, welcoming you into this amazing place. As we got out of the car and breathed in the crisp sea air, a sweet little wave from Nonna Fiorella came as she paused in picking tomatoes to see who had arrived. We quickly felt right at home at Baccichetto Umberto.

Giacomo (the third generation at the winery) is bringing a modern spin to the brand and honouring his Nonno Umberto and Nonna Fiorella with a new logo and brand, “Berto & Fiorella” (B & F for short). The logo honours his grandparents: “We wanted to give importance to both founders,” says Giacomo. “Between the two letters, B & F, is a big suggestion—it could be a signature or a music note, but in fact, it is the tendrils of a grapevine—so Berto & Fiorella are bound by a vine.” The representation of joining love and life with a vine is the essence of this family winery. History and modernization are all wrapped up in one amazing place here—as reflected in the wines.

For Giacomo, carrying on the knowledge and expertise that his grandfather taught him is the recipe for making fine wine. He wants to “put all of that knowledge in the cellar and make great wines that, with time, will be known around the world.” When asked how he feels about being the third generation to carry on the legacy of his 60-year-old family tradition, Giacomo admits humbly: “It’s a big mission, but I’ll do my best!”

Organic practices have always been a priority for the Baccichetto family. All of the wines are certified by Italy’s Integrated National Production Quality System (Sistema di Qualità Nazionale Produzione Integrata, or SQNPI). This certification means that sustainable practices are being followed in fair employment practices for workers, sustaining biodiversity, minimal pesticide use, and proper cellar management. Giacomo follows his grandfather’s advice about growing healthy grapes: “If you grow a great product—in this case grapes without disease—you will produce a fantastic wine.”

I invite you to dive into Berto & Fiorella’s incredible wines. Their Pinot Grigio is so complex, it will knock your socks off! They also produce a Müller-Thurgau that is truly summer in a glass. Their colleciton of unique reds—Malbech (written the Italian way!), Cabernet Franc, and Merlot—are the perfect barbeque wines. For those who love a big-tannin, spicy, full-bodied red, the Arc di San Marc will be your new favourite. New beauties to our shelves are the Rosato and Rosato Frizzante—and of course, keeping with tradition, they also produce two lovely Proseccos. Berto & Fiorella truly have a wine for every occasion.

Three generations of the Baccichetto family: Roberto, Susi, Nonna Fiorella, Sara, and Giacomo

Homes designed to fit your lifestyle.

Our wine experts have curated a unique set of summer six packs for you! Pick up one or all of them. Come visit and let us tell you about these favourites!

Jill’s Six Pack

Ricki-Lee’s Six Pack

Saralyn’s Six Pack

Cool Wines for Hot Times

By Sylvia Jansen, DipWSET, CSW, Sommelier

Summer wine has everything to do with style.

Living in a climate of extremes, Manitobans have a deep appreciation of the variety that comes with the changing seasons. Our seasonal choices of cuisines and wines have as marked a change as our wardrobes and our outdoor activities. For most of us, the perfect wine to open on an evening after spending a 30°C-day outdoors is very different from the perfect wine after a day outside in -15°C.

Perfect summer wines are the best remedy for hot summer days and the key to hosting friends and family. Whether white, red, rosé, or sparkling, ideal summer wines are often lower in alcohol, temperature, and tannins—and higher in acidity and unpretentiousness.

Acidity is the backbone of all wines—that mouth-watering quality that stimulates our appetite, lightens the impression of the wine’s weight, and refreshes the palate. We may overlook

acidity when other elements are in balance, but in the heat of July and August, we crave it. Some grape varieties provide naturally higher acidity, making them easy choices: Verdejo, Riesling (dry or with some sweetness), and Sauvignon Blanc tend to be fresh and lively. In red wines, Italy’s Frappato, Dolcetto, and some Sangiovese wines, among others, offer the liveliness we crave in hot weather. As well, wines grown in cooler climates and at higher altitudes tend to show the vibrancy and brightness we crave in summer.

Alcohol content contributes greatly to how we experience a wine. Most wines are generally between 12% and 15% (with a few exceptions: light, fizzy Moscatos are at the lower end at around 6%, off-dry to medium-sweet German Rieslings can be 8% to 10%, and at the other end, some fortified wines reach 22%). A great summer wine is usually on the lower end or middle of the alcohol scale, between 11% and 13%. The higher the alcohol, the warmer it feels at the back of the palate. In addition, a couple of glasses of a 15% wine will have a far greater effect on most of us than the same amount of a lightweight 9% white.

The serving temperature of wines greatly impacts our perception of all elements: the warmer the wine, the more we notice the alcohol, the less we perceive fruit and acidity, and the less pleasure it brings. If the room, deck, or balcony is

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hot, the best advice is to chill all styles. Whether that style is red, white, sparkling, or rosé, any wine over 18°C can taste baked, off balance, and bland. Ice buckets or tubs work, as do bottle jackets and insulated glasses. Never be afraid of the refrigerator. A short stint in the fridge can be an amazing refresher for a wine.

The palate-drying sensation of red wine tannins (and the textural components of skin-contact whites and rosés) can give more perceived weight to a wine regardless of other components, such as acidity or alcohol. Red wines with lighter tannins are generally more amenable to hot temperatures (and especially to chilling) on a summer patio than blockbuster reds. Red wines, such as northern Italy’s Bardolino DOC, Gamay, and some Pinot Noirs, are great choices.

Finally, there is one non-technical element to look for when seeking a wine that is is easy and refreshing, not bold and attention-grabbing: unpretentiousness. Unpretentious can refer to the straightforward character of authentic but modestly priced wines, a host of rosés, and our ever-growing selection of convenient bag-in-box wines. Unpretentiousness can also refer to the purity of flavour and lively acidity of some of the most summer-worthy wines, great sparkling wines, and Mosel Riesling.

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Summer Packing List

Lively Acidity

• Joseph Mellot 2021 Destinea Sauvignon Blanc Loire Valley, France ($23.99)

• Poggio Anima 2019 Belial Sangiovese Toscana, Italy ($19.99)

• Girlan 2022 Classici Pinot Bianco Alto Adige, Italy ($31.99)

Smooth

• Cave Spring 2020 Gamay Niagara Escarpment, Canada ($24.99)

• Erste + Neue 2021 Kalterersee Classico Superiore, Italy ($23.99)

• Jan Harmsgat 2021 Pinot Noir Robertson, South Africa ($19.99)

Below 13%

• Les Domaines Auriol 2020 Catch & Release Sauvignon Blanc Languedoc Roussillon, France (11%/$15.99)

• Tawse 2019 Sketches Riesling, Niagara Peninsula, Canada (10%/$20.99)

• Berto & Fiorella 2021 Malbech Trevenezie, Italy (12.5%/$19.99)

Bubbles

• Caves de Lugny nv Crémant de Bourgogne Rosé Burgundy, France ($28.99)

• Zucchi nv Lambrusco del Emilia, Italy ($18.99)

Unpretentious

• Pinuaga nv Tinto la Frasca Castilla-La Mancha, Spain (3 L/$55.99)

• Alconde 2020 Sardasol Garnacha Blanca Navarra, Spain ($18.99)

• Domaine Montrose nv Solis Lumen Rosé Pays d’Oc, France (250 ml/$7.99)

• Bodegas Aragonesas 2020 Don Ramón Red Blend Campo de Borja, Spain ($14.99)

• Bodegas y Vinedos Verum 2020 La Posada Verdejo, Spain (3 L/$44.99)

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485 Berry Street,Winnipeg, MB R3J 1N6

Chef Quinlan Cook Smith Restaurant

Photos by Ian McCausland

Like many passionate chefs, Quinlan Cook’s interest in food began at home, with a mom who introduced him to a range of culinary styles and a beloved grandfather who made his living as a chef. Fresh out of the Red River Culinary Arts Program, which included an apprenticeship at Black Hoof under Chef Grant van Gameren, Quinlan served as sous-chef at Bistro 7-1/4 and co-chef at Deseo—two restaurants that helped to define an era of culinary innovation in Winnipeg. He came to Smith Restaurant in 2015 as Chef de Cuisine and took over as Executive Chef in 2021.

Your vision for Smith Restaurant: We keep it Canadian by using local producers and local foods. In terms of the ambiance, I like to make it a positive, fun experience for both guests and staff. I have three younger people now taking over the role of sous-chef, and I like to give them some freedom, but I always try to keep that local, fresh vision clear.

The secret ingredient in your fridge: I love using sherry vinegar to balance the sweetness and acidity in my food.

Guilty pleasure:

Cheez Whiz has never let me down.

Your profession if you weren’t a chef: I have always loved animals, so I think I would be a vet. I wanted to go into zoology when I was a kid.

Favourite wine:

Viña Bujanda 2014 Gran Reserva (Rioja, Spain).

Favourite kitchen gadget: At home, I love my Le Creuset Dutch oven. At work, it’s my immersion circulator. We use it for our fried chicken. First, we brine the chicken, and then sous vide it, holding it at 155°. We quick-fry it hard and fast so it stays tender on the inside.

Favourite cookbook: My favourite cookbook growing up was White Heat by British Chef Marco Pierre White, who I followed when I was younger. It’s pictures, quotes, and recipes from his early career.

10 oz CAB New York Strip with a coffee marinade and pepperoncini gremolata with heirloom carrots topped with salsa de cilantro and fried leeks

Duck Confit Croquette with wild mushrooms, whipped lemon mascarpone, and pickled shallot

Favourite dish as a kid: I loved my mom’s chili as a kid. And I still do: I don’t make chili—that’s her thing.

Your inspiration for becoming a chef: I’d say my mom and my grandpa. Mom was always cooking wild dishes. One dish that I remember in particular was her rotis. We had Trinidadian neighbours that lived across the street, and she would get roti shells from their grandma and make curry. That was an eye-opener for me as a kid. I still lean

into a lot of curries and Indian food when I cook at home. It’s one of my staples. And my grandpa was a chef at the School for the Deaf. He was a good friend, and I was always following him around.

Your favourite place to eat on your day off: I love Vietnamese food, so I eat at Viva quite a bit. I also eat a lot of dim sum. Sam Po is my favourite spot for that.

Favourite international food destination: San Sebastian, Spain, is my favourite place in the world. It’s in the north, right on the border of France, in a bay on the Atlantic. It’s very relaxed and fun, but they also have upscale Michelinstar Basque restaurants. The food is very regionally specific, with lots of fresh seafood. However, the area is unique in that the French and Basque cultures and languages are quite mixed.

You are trapped on a desert island—what three ingredients do you take: I would need onions and carrots—two of the big three. And if I had to pick a protein for every day, it’s going to be chicken thighs for versatility. You don’t want to eat beef short ribs every day.

Your dream dinner guest: I’d like to cook for my grandpa.

Fresh oysters with SMITH hot sauce and horseradish

The Blush of Summer

Jill

Kwiatkoski, Sommelier (CAPS)

Welcome to this beautiful pink world that we celebrate in the summer months—and beyond! Why do we love rosés so much here at Jones & Co.? Rosés are versatile and offer diverse grape varieties and styles. From light salmon to dark pink, they dance beautifully with food, from spicy Thai noodles to a flavour-bursting tagine, grilled fish and seafood to a simple meat and cheese board.

Every fall, we start planning for the spring and summer seasons when rosé sales are at their peak. That’s right: we

YOUR NEW FAVOURITE ROSÉS

have to be 6 months ahead of the game! In October, we conduct our annual rosé forum to start planning. This season, we tasted over 50 rosés—and only 15 made the final cut. We take a lot of time and go over every detail to determine the perfect rosés for our shelves. We know our producers; we support small wineries and independent farmers; and we look for variety and unique characteristics. A lot of thought goes into what we choose, but our ultimate goal is to bring you delicious and amazing rosés from around the world to sip all year long.

Olivier Coste 2022 New Star Rosé Languedoc, France ($22.99)

Ninth-generation vigneron Olivier Coste grew up playing in the vineyards and cellar at his family winery, Domaine Montrose, in the south of France—wine is in his DNA. His own line of beautiful wines is certified organic and carbon neutral. This elegant selection is a classic blend of 80% Grenache and 20% Cinsault with hints of red berries and citrus.

Trentham Estate 2022 Banksia Rosé Murray

Darling, Australia ($18.99)

Banksia Rosé’s wine label perfectly represents what is in the bottle. This 100% Shiraz is fresh and lively, with tropical notes of tangerines, grapefruit, pomegranate, and lemon meringue that take you to a faraway land. As you sip and savour this wine, you can practically hear the lorikeets on the labels singing!

Demuerte 2022 Rosé Yecla, Spain ($25.99)

This gorgeous blend from the eyecatching Demuerte line is made of Monastrell and Syrah—and is certified vegan. It is elegant and refreshing—but don’t let the soft pink hue fool you! This wine has expressive notes of strawberries, cherries, and a hint of citrus and herbs. It will be a stand-out on your table this summer!

Berto & Fiorella 2022 Rosato Venezia Giulia, Italy ($22.99)

Bright cherry red-pink hues grace your glass like magic! This stunning rosé from our friends at Berto & Fiorella (see their story on page 16) is made from 100% Merlot. Notes of cranberry, raspberry, and black currant pair absolutely perfectly with spicy dishes. Full of character, body, and elegance, this rosé will change your mind about those dark-hued rosés.

Fattoria Il Muro 2022 Elvira Rosato Tuscany, Italy ($21.99)

Fattoria Il Muro has been making wine for more than two centuries, but the Pancaro family only started their own label in 2011, naming it Elvira after their ancient family estate. Though it is made from 100% Tuscan Sangiovese, this wine is actually modelled after the Navarra rosado from Spain—a rosé meant to be refreshing and easy to drink on a hot summer evening. Notes of mandarin, white peach, and tart red fruits make this rosato a perfectly lovely pick for any hot summer night.

Edoardo Miroglio 2022 Soli Rosé Elenovo-Thracian Valley, Bulgaria ($27.99)

When we tasted this rosé at our annual rosé forum, all of us looked at each other with amazement. We swirled, we sniffed, we tasted ... and repeated! A blend of Syrah, Cabernet Sauvignon, and a touch of Merlot, this Bulgarian rosé is full-bodied, with notable hints of spice, raspberries, and cranberries. It is such a cool and unique wine. This is the first wine from Bulgaria to grace our shelves, and we are so honoured to bring it to you. There are limited quantities of this one-of-a-kind rosé, so grab it while supplies last.

And now for something completely different…

Dalla delicatezza di un fiore, riscopriamo meraviglia di un vissuto conosciuto. Su un accenno di ribes si levano gallica e lampone. Strutturato il nostro Rosato ha un sapore corpo, da godere come aperitivo, perfettamente

IT’S ALWAYS THE RIGHT TIME TO TALK FINANCES.

Wedding season is here and with it, marriage. As you embark on this exciting journey together, it’s time to consider the impact that such a major life event will have on your savings, investments, tax filing status, and estate planning. Marriage can also affect certain government benefits and programs.

Overall, this time brings both financial advantages and responsibilities for Canadians. Rawluk & Robert CPAs can help you navigate these changes effectively and make informed financial decisions for your future.

Phone: 204-237-6053

e-mail: admin@accountants.mb.ca

www.accountants.mb.ca

SHOPP

AT JONESWINES.COM

Shop all of our styles in a few easy clicks. Delivered to your door the next day!

Bati Kereszt 2019 Kekfrankos (Germany/$44.99)

Vega Tolosa 2019 Bobal Icon (Spain/$21.99)

Clay Creek 2020 CV Old Vine Zinfandel (USA/$18.99)

Thelema 2018 Chardonnay (South Africa/$39.99)

d’Astruc 2021 Pinot Noir (France/$21.99)

Finca Martha 2021 Gran Reserva Malbec (Argentina/$24.99)

Kesselstaat 2022 RK Pinot Noir Rosé (Germany/$29.99)

Amador Medrano 2022 Vinedos de Altura Rosé (Spain/$23.99)

Giusti 2019 Sant Eustachio Bianco (Italy/$19.99)

Lubanzi nv Sparkling Rosé (South Africa/$23.99)

Prairie’s Edge

Alena Rustic Kitchen

Peasant Cookery

529 Wellington

WOW Catering

Bluestone Cottage Bakery & Café

Summer

Wine cocktails – the perfect summer treat!

Photos by Ian McCausland

STRAWBERRY ROSE

By Prairie’s Edge

3 oz Chantovent Bistro des Mets Rosé / ¾ oz strawberry syrup

3 oz lemonade / a splash of club soda

Mix the rosé, lemonade, and club soda. Right before you serve, pour the strawberry syrup over the top. Garnish with mint leaves and sliced strawberries.

CROFT PINK PORT & TONIC

By Sommelier Mike Muirhead

2 oz Croft Pink Port / 4 oz tonic

Fill a high-ball glass with lots of ice. Pour Croft Pink over ice and top with tonic. Stir and garnish with an orange slice.

THE ELK’S OWN

By 529 Wellington

1 oz rye whiskey / 1 oz Quinta do Infantado Ruby Port

½ oz Demerara syrup / ¾ oz lemon juice / 1 egg white / nutmeg

Combine all ingredients in a cocktail shaker and give them a dry shake before adding ice and giving them another good long shake. Strain into a martini or coup glass and garnish with freshly grated nutmeg.

SANGRIA BLANCA

By VG Lounge

3 oz Oggi Pinot Grigio / ½ oz peach liqueur

1 cup orange juice / ½ oz Triple Sec / ½ oz simple syrup

Combine all ingredients over ice and garnish with fresh mint, sliced strawberries, oranges, raspberries, and blueberries.

ROSÉ FRENCH 75

BY Rosé Coffee & Wine

1 oz Patent 5 Purple Blossom Gin / ½ oz simple syrup

½ oz lemon juice / 2 oz Cantina Colli Euganei Prosecco Rosé

Combine gin, simple syrup and lemon juice. Top with chilled Prosecco and garnish with edible glitter. (Photo by Nowaday Studio)

BITTERSWEET GOODBYE

By wine expert Dylan Watkins

½ oz Delaforce Tawny Port / ½ oz A.A. Badenhorst Caperatif

2 dashes aromatic bitters / 3 oz Botter Bollicine Prosecco

Combine port, Capertif, and bitters in a Champagne flute. Top with chilled bubbles and garnish with fresh blueberries.

ELDERFLOWER SPRITZ

By Cibo Waterfront Café

1 oz Aperol / ½ oz St Germain elderflower liqueur

½ oz Griffard elderflower syrup / ½ oz lemon juice

3 oz Giusti Rosalia Prosecco

Add the first four ingredients into a champagne flute with ice. Stir and top with chilled Prosecco. Garnish with a twist of lemon.

*For the syrup, combine 3/4 cup refined sugar, 1/4 cup cane sugar, the zest of one large orange, and 1-1/3 cups water. Boil until sugar is dissolved, cool, then add 3/4 ounce of calamansi extract (available at specialty Filipino or Asian markets).

CALAMANSI BELLINI

By wine expert Malcolm Roberts

4 oz Raventos Rosell Cava Brut, chilled / ¾ oz calamansi syrup*

1 or 2 coconut Nata Jellies / lime garnish

Add one or two coconut Nata Jellies to the bottom of a fluted glass. Add half of the Cava, let settle, then add 1 oz calamansi syrup. Let the bubbles settle, then add the rest of the Cava. Garnish with lime and a coconut sugar rim.

*To make the green tea-infused rosé, Anton used Kyoto Cherry Rose tea from Cornelia Bean, but any loose leaf green tea will do. Empty a bottle of dry rosé into a glass pitcher. Pour boiling water over 4 tbsp of loose leaf green tea and add the tea leaves and 1 tbsp of honey to the pitcher, stirring to dissolve. Let the tea steep in the wine for 30–45 minutes. Strain the tea leaves out and pour the rosé back into the bottle. Chill before using.

ROSÉ TEA

By wine expert Anton Sikorsky

4 oz green tea-infused Claude Val Rosé* ½ oz lemon juice / ½ oz Aperol

Combine all ingredients in a stemless wine glass, and top with ice. Garnish with an orange wheel.

PEACH HIBISCUS APEROL SPRITZ

by Amsterdam Tea Room

1 oz Peach Punch Tea Syrup / 1 oz fresh lemon juice / 1 oz Aperol

2 oz Banfi Maschio Extra Dry Prosecco / 2 oz club soda

Combine Amsterdam Tea Room’s Peach Punch Tea Syrup with lemon juice and Aperol. Pour over ice in a large wine glass and top with Prosecco. (Photo courtesy of Amsterdam Tea Room)

SUMMER MARGARITA

By Restö at Thermea

3 oz Giusti Vino Spumante / 1½ oz tequila / ½ oz Triple Sec

¾ oz freshly squeezed lime juice / ½ oz Manitoba John Russell Honey

muddled strawberries

In a cocktail shaker, add tequila, Triple Sec, and lime juice and muddle strawberries into a nice purée. Add ice and honey and stir for 10–15 seconds. Transfer to a glass that is rimmed with honey and salt. Top with Prosecco and gently stir one last time. Garnish with a fresh strawberry. (Photo courtesy of Thermëa)

HELLO STRANGER

By Peasant Cookery

1½ oz grapefruit peel-infused Cazadores Blanco Tequila / 1 oz lemon juice

½ oz simple syrup / ½ oz Alfredo Bertolani Lambrusco

2 dashes rose water

Pour all ingredients into a cocktail shaker with ice, shake vigorously, and pour into a Collins glass. Top with ice, a sliced cucumber wheel, and two dashes of rose water.

Blend: The South Africa Connection

By Mike Muirhead, Sommelier (ISG), CMS

The wine experts at Jones & Company travel the world to meet new winemakers and bring home the best familyproduced wines from the most interesting wine regions. As anyone who travels knows, the best trips are those where you have someone on the ground to show you the secrets only the locals know. When it comes to our South African wine selections, we have the best of both worlds: Paul and Shirley Martens of Blend Imports are Manitobans who have become our “locals” on the ground in South Africa.

Bicontinental Winnipeggers

Paul and Shirley were first drawn to South Africa in 1996 for the incredible opportunities to photograph African wildlife. They found themselves falling in love with the people, culture, landscape, food, and wine as they returned year after year. However, there was one problem: “Each time we returned to Canada,” Shirley explains, “we were disappointed by the small representation of South African wines on the shelves in Manitoba.”

In 2008, they decided to do something about it. “We saw a new generation of South African winemakers take the country’s wine in a new and exciting direction,” said Paul. They used their connections to start importing wines directly into Manitoba. Flash forward 15 years, and you can see their profound impact on the South African wine landscape in Winnipeg. They have forged strong relationships with standout wineries like Adi Badenhorst, Heron Ridge, Mullineux, Crystallum, Post House, and Thelema. We have come to trust their palates and their ability to root out interesting producers that are new to the scene, as well as wineries with a strong connection to the people and land. They do it so well that, at this point, we feel like they are an extension of our buying team!

Gary Hewitt and I had the opportunity to experience their hospitality and expertise on a trip around several South African wine regions. When we were in the Swartland, we found a vibrant scene of new winemakers eager to make their mark. Andrea and Chris Mullineux of Mullineux Wines and Adi Badenhorst both made us feel at home,

sharing their wines and their passion in the sweltering Swartland heat. We happened to arrive early for our meeting with Adi while he was just sitting down to lunch with his young family. The temperatures soared to 36°C that day, and instead of making us wait it out, he promptly told us to put on our swimsuits and jump in his pool. That is true South African hospitality.

Andrea Mullineux (second from the left), Wine Enthusiast’s 2016 Winemaker of the Year, helped usher in the renaissance of great old vines in the Swartland and mentors women winemakers through the Cape Winemakers Guild Protégé Programme. We carry the Mullineux’s Kloof Street Chenin Blanc and Rouge blend, as well as their Syrah and Old Vines white blend.

What’s New

When I asked Shirley about the “next big thing” in South Africa, she enthusiastically talked about the diversity coming out of the country—both in wine styles and who is making waves. “We’re seeing more Cabernet Franc that’s drinking beautifully when it’s young and Pinotage in a lighter, fresher style. We’re also seeing talented women and black winemakers being given more opportunities to influence the industry.”

In a decade and a half, Paul and Shirley have helped Jones & Company shape Manitoba’s education in South African wines. We currently carry over 75 different South African wines—and 90% of these proudly carry the Blend Imports stamp of approval. At Jones & Company, the Blend logo means that the wines have been sourced by friends eager to tell the story of their adopted second home and the characters behind them. In fact, when they are in Winnipeg, you can often find them pouring their wines in our store, sharing stories about their home away from home.

Boschkloof Wines’ Reenen Borman is a second-generation winemaker who produces sustainable wines that showcase the terroir of their Stellenbosch vineyards. Try the Boschkloof Merlot, Cabernet Sauvignon/Merlot blend, and Chardonnay, hitting Jones & Company shelves this June.

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Rethinking Rosé: Go Deep

By Ricki-Lee Podolecki, DipWSET

Jones & Company is renowned for stocking rosés for all seasons. In our market, the paler pink wines often catch our customers’ attention. Their high acidity pairs well with lighter summer dining, and people are simply more familiar with Provençal rosé. And while we love the light pink wines, our buying team also has a passion for deep, dark rosés, which are uniquely versatile for sipping and pairing. They are a perfect summer option for wine lovers who love the complexity and tannins of red wine but want to try something new.

A Deeper Shade of Rosé

Knowing a bit about how rosés are created will help you choose the right hue for your palate and for pairing. Like red wines, rosés get their colour from the pigments in the skins during the winemaking process—but instead of weeks of skin contact, they see only 1 hour to 3 days. The longer the skins are left in contact with the juice, the deeper the colour. However, the skins provide more than just colour—they also contain tannins, giving the darker rosés more structure than their paler counterparts.

1 HOUR

4 HOURS

15 HOURS

24 HOURS

3 DAYS

Layered Complexity

A common misconception about dark rosé is that it will be sweet: while these wines can contain lots of fruity characteristics, most are dry. If we draw a comparison with dry red wines, colour actually has very little to do with how sweet a wine will taste. Rather, that extra skin contact gives darker rosés a complex structure and flavour that can result in some more serious styles of wine. Tavel, an appellation in Southern Rhône, has been the benchmark for darker rosés for centuries. Deeply coloured rosés like Lafond Roc-Epine 2020 Tavel ($29.99) even have the potential to age. However, layered styles don’t necessarily have to come from specialized regions or have high price tags: the Spanish Vega Tolosa 2021 11 Pinos Bobal Rosado ($18.99) is complex and savoury. It will make you reconsider the idea that rosé is just about the fruit.

Pairing Pink

The darker styles of rosé also open up a range of versatile food pairing options. Identifying the specific grape varieties that make up the wines can help you choose the best pairings. For example, Garnacha is a common grape used in both dark and light styles of rosé. Its characteristics of red berries with the occasional savoury flair pair well with a variety of barbequed meats, bold cheeses, and tomato-based dishes. The Alconde Sardasol 2020 Rosado de Lagrima ($15.99) is a great Spanish expression of Garnacha that pairs with almost anything you throw on a grill. If you love red wine varieties like Merlot, Pinot Noir, and Cabernet Sauvignon, you will find that the darker-hued rosés show more of their characteristics because of the longer skin contact. If you already have some go-to red wine and food pairings, as your summer experiment, try the same pairing with a rosé made from your favourite red grape variety. Berto & Fiorella 2021 Merlot Rosato (Italy, $22.99) and the Tawse 2020 Growers Blend Rosé (Canada, $22.99), a blend of Pinot Noir, Cabernet Franc, Gamay Noir, and Merlot, are perfect places to start!

There are probably 100 more reasons why you should give our richly coloured rosés a chance—let us share them with you on your next visit to Jones & Company!

The Frugal Wine Lover

By Mike Muirhead, Sommelier, CMS, ISG

In the last year, Manitobans have been hit hard by the rising cost of consumables. The price of groceries, gas, and alcoholic beverages have all been hit by inflation—and the bad news is that it isn’t slowing down.

We are in constant communication with our wine producers. They are telling us about multiple stressors converging at once, including skyrocketing energy bills due to world conflicts and supply issues (Italians are paying

The team at Podero Selva Capuzza harvests Gropello in Northern Italy—a beautiful alternative to pricey Pinot Noir (courtesy of Podere Selva Capuzza)

triple their usual electricity bills), a glass shortage (no bottles!), and labour costs—all of which are driving up their cost of production. In Manitoba, where all of our product is imported first by the province through Manitoba Liquor and Lotteries, we have seen shipping costs double (or more) and the federal excise tax increase by over 6%. These additional surcharges are added to the cost of the product before the province adds its whopping 95% markup.

THE COST OF WINE IN MANITOBA

*Province of Manitoba markup on wine

**Provincial per-package surcharge

***Provincial package equalization + commercial consideration

The upward pressure on prices has been dramatic in wines from certain regions. However, our wine experts at Jones & Company have long been your specialists for finding value in unexpected regions and in places around the corner from famous addresses. If your favourite regions are feeling the pinch, we have found you some alternatives that are a little easier on the wallet.

Majella’s terra rossa soils are famous for growing Cabernet Sauvignon of distinct character that are easier on the pocketbook (courtesy of Majella Wines)

The wine route carves a trail through the Mâconnais region of southern Burgundy, famous for high-value Burgundian wines at a bargain price.

If you normally drink:

SANCERRE: These Sauvignon Blancs from the tiny region in the Loire Valley have been a masterclass in supply and demand. As the region cannot get any larger, supply remains limited, pushing up the prices.

Try this:

Joseph Mellot 2021

Destinea Sauvignon Blanc

Loire Valley, France ($23.99)

Our favourite Sancerre producer, Joseph Mellot, understands that demand can outstretch supply and offers the Destinea Sauvignon Blanc as an alternative. These grapes are sourced from the Loire Valley but over multiple appellations to keep the cost of grapes down.

If you normally drink:

NAPA CAB: With the cost of vineyards in the famed California valley soaring above $1 million per acre (!), a bottle of Napa Cab now starts at $45—and the sky’s the limit.

Try this:

Majella 2019 The Composer Cabernet Sauvignon, Coonawarra, Australia ($31.99)

Australia’s Coonawarra region is best known for its Cabernet Sauvignon, thanks to its terra rossa soils. Majella Wines are Cabernet specialists, and The Composer Cab is a tremendous entry into the category. They know value, and they know quality (their flagship Cabernet blend Malleea goes for $91.99!).

If you normally drink:

CHABLIS: This classic Burgundian style is known for its steely Chardonnay from the northern reaches of the region. However, like Sancerre, the region is small, and disastrous frosts in recent vintages have made stock harder and harder to find (and afford).

Try this:

Pascal Berthier 2020 Roxanne Macon-Chaintré, France ($29.99)

The Mâconnais region of southern Burgundy has long been a Sommelier’s best-kept secret: it offers tremendous value for the quality of the wines. One of our favourite producers, Domaine Berthier, produces this lean and minerally Chardonnay that is fermented and aged in stainless steel.

If you normally drink:

CALIFORNIA PINOT NOIR: A growing category for its juicy, fruity style of wine, Pinot Noir is notoriously difficult to grow, and quality styles are even more elusive—which means that the prices just keep creeping up.

Try this:

Selva Capuzza 2020

San Biagio Groppello

Garda, Italy ($23.99)

Now for something completely different: introducing Groppello. This staff favourite from the Garda region in Northern Italy shows bright red fruit with a light and lively palate. It is a beautiful alternative for Pinot Noir lovers.

If you normally drink:

CHIANTI CLASSICO: The premiumization of Chianti over the last decade has meant that a lot of inferior Chianti has disappeared (where did the straw bottles go?!). This has customers looking for something with the same freshness with a bit friendlier price tag.

Try this:

Il Palazzo 2021 Sangiovese

Tuscany, Italy ($16.99)

• Same region

• Same grape

• Same fresh cherry fruit

This wine loves a good pizza or tomato-based pasta. The winery also creates a Chianti, so they know how to handle the grape to create a great everyday favourite.

Ingredients

2 peaches

2 oranges

1 handful blackberries

1/4 cup

Frescolio Grapefruit White Balsamic Vinegar

1/2

cup rum

1 bottle red wine (Pinot Noir works well) soda water or ginger ale to taste

Slice the oranges into rounds and peaches into wedges Spread fruit in the bottom of a 9x13 glass baking dish.

Drizzle fruit with the balsamic and rum Cover the dish with plastic wrap and allow fruit to soak for at least one hour, or up to overnight.

Just before serving, pour the fruit and any juices into a large pitcher Fill the pitcher with wine and stir well.

Serve in glasses with ice cubes and a splash of soda water This sangria is best enjoyed the day it's made

929 Corydon Ave

204-505-1455

1604 St Mary's Rd

204-615-3885

1530 Regent Ave

204-504-4200

Civettina (chi-veh-TINA) is made from grapes hand selected by Tina Jones. Just ask us for the wine Tina made!

5 Questions for Tina Jones, Jones & Company Wine Merchants

Interview by Sylvia Jansen, DipWSET, CSW, Sommelier

When Tina Jones opened her wine company more than 20 years ago, her goal wasn’t just to sell bottles of wine— it was to contribute profoundly to the wine culture in Canada. Tina strives to offer high-quality, best-value wines previously unknown in our market and to find gems at every price point. A few years ago, that vision was further refined, and today Jones & Company builds relationships with winemakers whose wines and practices we believe in, supporting farmers and small business owners around the globe. It is how we “shop local, globally.”

Achieving our mission to truly shop local, globally, has meant chasing down producers abroad, listening to our customers at home, and creating connections between them. Sylvia Jansen sat down with Tina Jones to talk about how this mission is lived out in Tina’s work.

1How do you take Jones & Company’s mission to shop local, globally, on the road?

Now more than ever, I am very much about shopping locally. No matter where I travel, I am supporting local businesses and talking to local business owners. That helps me understand who people are and where they are, whether

I am in the local butcher shop or the local wine shop. That is how I discover and learn about small producers and find wines that are off the beaten track. And it supports our goal to shine a spotlight on wines that reflect these cultures and these people around the globe. We are so careful about every single wine purchase because small producers are such a tremendous part of the local wine culture, and they contribute so much to our wine culture here.

2How do you find these small wine producers that are off the radar?

We used to meet thousands of producers through large wine trade shows. But to find smaller wine farmers, we needed a new approach, because small producers do not always find value in wine shows like Vinexpo (Bordeaux) or ProWein (Germany). If there are thousands of wineries at a show, how do we discover 20 small wine artisans? It’s like finding a needle in a haystack. So we changed our tactics and started looking for small wineries in different ways. There are thousands and thousands of smaller, family-run wineries—if you know where to look. Our buying team attends regional wine shows which tend to be smaller and are usually run by local wine groups. One of our buyers, Jill Kwiatkoski,

has been very successful in finding some amazing new gems in Italy and Spain by being on the ground in smaller, less well-known wine regions. We continue to find the best local wines and bring back the best of the best to you, our loyal customers in Manitoba.

3

Do you find these wines in the cities where you travel, or do you visit wineries in the country?

Both! We look in rural France, northern Italy, the smallest little towns, fancy restaurants in city centres, or international wine shops. We try to engage with as many locals as we can. It makes for a rich experience and really productive work travel. Back at the shop, our team of six buyers tastes and reviews up to 100 wines per month. We benchmark and connect with wineries around the world to round out our selection in the store. It’s a difficult task to select only a few new wines each month, but our main determinant is quality for price—we know finding value across our world of wines is very important.

4

How has this approach helped Jones & Company’s evolution as a wine store?

It is a unique philosophy—and one that has evolved with us and with the times. We know that we have to stay active in finding good producers using a local approach. Meeting winemakers face to face also helps us explain—often with everyone working in our second or third languages— Manitoba’s complicated liquor regulations and our place in the market. Then, once we build these friendships with small winemakers, they introduce us to other incredible small wineries. For example, a local friend in Napa introduced us to MaryAnn and Larry Tsai of Moone-Tsai. We began to work with them, and they made a personal introduction for us to

Philippe and Cherie Melka, who gave us Manitoba’s first allocation of their exclusive Melka Estates wines. We have many examples like this—because the only way we can make inroads into purchasing small lots of some of these important wines is through personal introductions and helping them understand who we are.

5How does this work travel bring international wine cultures home to our market?

By being on the ground in winemaking regions, we learn how wine contributes to the local culture. More and more, good restaurants, small local cafés, and cheese shops are sourcing from local farmers and artisans. If we are not there, on the ground, we have to rely on the interpretations of others about how the local culture interacts with wine and about innovations. If we don’t go to Chile or Argentina, for example, we don’t know what’s new and exciting there—and they don’t know us. We want to make connections so they know to reach out to us, and so we can share their stories and educate our customers. There is no substitute for being on the ground, meeting local winemakers, tasting, and getting to know these amazing people.

Tina Jones with Spanish winemaker Telmo Rodríguez.

Tina Jones with visionary Canadian-Italian winery owner Joe Giusti of Giusti Wine in Veneto, Italy.

Rosé Croquet

Photos by Yurian Nobel (@dqfoto)

Rosé Croquet had an auspicious start, similar to many great Manitoban traditions: take a weekend at the lake, turn a fairly innocuous game with friends into a high-stakes competition, and add wine. And voilà: an annual tradition is born. What started in 2015 as an afternoon lark for Kristen Jones and Kent Davies at their cabin has evolved into the Annual Victoria Beach Rosé Croquet Invitational. While their tradition has been—until now—contained to their yard, word of this exciting new sport spread among their families. When the Jones family took a family holiday to Spain, they decided to take Rosé Croquet to an international locale. And now they are sharing it with our readers. Please enjoy responsibly.

Equipment

• A croquet set with six mallets and balls, two stakes, and nine wickets

• A case of rosé from Jones & Company and a cooler of ice

• Your favourite summer wine glasses

Attire

Start with traditional croquet attire: all white or lightcoloured clothing. Gentlemen, tuck in your shirts. Wear a flat white shoe, sandal, or wedge—or if you’re feeling dangerous, go barefoot. And then make it your own (this isn’t the Oxford University Cuppers tournament, after all)— fancy hats, annual themes, and ill-advised accessories are all up to the host’s discretion.

The Rules

1. The host will set up the wickets according to a traditional pattern.

2. Choose six teams and assign each a colour. You can play as individuals or teams. Play in the order that the colours appear on the stakes.

3. Pour everyone a healthy glass of chilled rosé. Players cannot put down that glass—whether they are waiting patiently for their turn, lining up a shot, or knocking an opponent’s ball out of play. The penalty for putting down your glass? That is up to the host!

4. Players take turns hitting their balls through the wickets, starting at the first stake and always moving in a forward direction. Each turn is one shot unless the ball passes through a wicket or hits a stake (which earns one extra shot)—or if you hit an opponent’s ball. Note: the ball must pass through the wicket in the correct direciton of game play.

5. If you hit an opponent’s ball (called a roquet), you have a couple of options: (1) take two extra shots, either from where your ball is sitting or a mallet head’s length

away from the opponent’s ball or (2) move your ball so it is touching the ball you hit, brace the ball by placing your foot on it, and strike it, hopefully sending your opponent’s ball wildly off course (and hopefully not missing and hitting yourself in the foot).

The Winner

The winner of the game is the first team to score 14 wickets and hit the two stakes in the correct order. Does that math seem wrong? There are only nine wickets! Follow the diagram, and we promise it will work out. What is your prize? Some may argue that an afternoon of wine, croquet, and friends is its own reward, but the competitive souls among us know that isn’t enough. What is a tradition without the deep satisfaction of bragging rights for a year? The host is tasked with coming up with a prize worthy of such a lofty day of gaming and friends—preferably one that can be passed from winner to winner as you build up your own traditions, making Rosé Croquet your own.

GET IT NOW!

WHILE IT LASTS!

McManis 2020 Cabernet Sauvignon, USA $26.99 (by August: $30.99)

Tempus Two 2021 Pinot Grigio, Australia $14.99 (by September: $17.99)

Cline 2020 Farmhouse Red, USA $22.99 (by August: $27.99)

St. Martin 2021 Sauvignon Blanc, France $15.99 (by August: $17.99)

Robertson 2020 Shiraz, South Africa $14.99 (by August: $18.99)

dA 2020 Merlot, France $18.99 (by September: $21.99)

There are price changes on the horizon. These great wines have prices that won’t last, so stock up now!

Get Started with a FREE Consultation

We offer our prospective clients a no-charge consultation with one of our senior divorce negotiators. They will discuss your situation, needs and concerns to find out which of our services is best suited for you. Whether it is mediation or financial guidance, our team will set the stage for a timely, confidential resolution. Fairway is informative, our costs are upfront and lower, we are fast and friendly and we protect relationships by creating co-parenting plans that work for you and your whole family. Stay empowered and in control of your future, finances and freedom.

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Patio Summers

By Aylona Lyubytska, Jill Kwiatkoski, and Mike Muirhead

Photos by Ian McCausland

In Manitoba, we like to consider ourselves patio professionals. We hit the decks of our homes, cabins, and restaurants when the snow is still on the ground, and we don’t leave until we can no longer feel our fingers. So we know our way around great patio food that is simple, fresh, and shareable. This summer, Alyona shares a recipe for zucchini Bolognese from her home country of Ukraine; Jill keeps it simple with

grilled shrimp bursting with citrus and summer herb goodness; and Mike brings it all together with a tuna Niçoise salad that is somehow both fresh and hearty. But how to pair this diverse range of flavours and textures? The combination of fresh summer flavours and the complexity of extra skin contact make rosés incredibly versatile wines. These are our summer patio picks.

Selected dishware and the Lodge Sportsman’s Pro cast iron grill were provided by d.a. Niels Gourmet Kitchenware. Hand-woven linens and handmade wooden salad hands by Hecho-shop.com.

AHI TUNA NIÇOISE SALAD

350 g baby gold potatoes

1½ tbsp Dijon mustard

5 cloves garlic, minced

1½ tbsp Frescolio Red Wine vinegar

½ cup (+1 tbsp) extra-virgin olive oil

2 tsp salt, split

3 tsp ground pepper, split

350 g French green beans

1 yellow bell pepper, sliced

2 very ripe medium tomatoes, chopped

1½ cups red onions, sliced

1 cup Niçoise or black oil-cured olives

500 g fresh Ahi tuna

1 tsp canola oil

12 red lettuce leaves

1 cup basil leaves, shredded

Dressing: In a large bowl, whisk together mustard, garlic, vinegar, olive oil, and 1 tsp each of salt and pepper.

Preheat the oven to 400°F. Place the potatoes in a saucepan and fill with water until just covered. Bring the water to a boil, cooking them for 8–10 minutes until they are partially cooked. Drain and set aside until they are cool enough to cut in half. Toss with 1 tbsp olive oil, season with salt and pepper, and place them cut-side down on a non-stick cooking sheet. Roast for 15–20 minutes until crispy. Allow to cool.

Trim the ends of the beans with a paring knife. In another saucepan, bring 1½ cups of water to a boil. Add the beans, cover, and return to a boil. Boil over high heat for 1 to 3 minutes until just tender but slightly firm to the bite. Drain and plunge the beans into ice water to stop the cooking process and preserve the bright green colour.

An hour before serving, toss the potatoes, beans, yellow pepper, red onions, tomatoes, and black olives with the dressing, either in one big bowl or individually, depending on how you want to serve the salad.

When almost ready to serve, heat a large cast-iron or heavy skillet over high heat for about 3 minutes until very hot. Brush the tuna with canola oil and sprinkle with the remaining 2 tsp of black pepper and 1 tsp of salt. Sear the tuna in the hot skillet for 2 minutes per side. It should be lightly browned on the outside and rare on the inside. Cut into ½-inch slices with a very sharp knife.

To serve, line a large platter with the lettuce leaves and place the salad ingredients on top, along with the tuna and shredded basil.

PAIR WITH:

Ployez-Jacquemart nv Extra Brut Rosé Champagne, France ($96.99)

J. Bouchon 2020 Reserva Rosé Maule Valley, Chile ($19.99)

Gris des Lions 2021 Grenache Rosé Languedoc-Roussillon, France ($16.99)

GRILLED LEMON HERB SHRIMP

2 lbs peeled and deveined shrimp (size: 16/20)

½ cup Frescolio Lemon-Infused Olive Oil

½ onion, finely diced

2 cloves garlic, minced

1 tbsp Dijon mustard

½ tsp salt

½ tsp ground pepper

¼ cup Italian flat-leaf parsley, chopped

¼ cup fresh basil, chopped

1 tbsp fresh dill, chopped

1 lemon, zested and juiced splash of dry white wine fresh herbs and lemon wedges for serving

Rinse the shrimp (or thaw if frozen) and pat dry. In a bowl or large freezer bag, combine all other ingredients and mix well. Add the shrimp, toss to coat, and marinate for about 30 minutes—but no longer or the citrus will begin to cook the shrimp. Heat your grill to medium-high. When the grill is nice and hot, take the shrimp out of the marinade with tongs and place on the grill. Spoon a bit of marinade over the shrimp (be careful, as the grill will flame up when you do this). Grill for 2 minutes* per side, spooning over more marinade when you flip the shrimp. Serve topped with more chopped herbs and some lemon wedges. Enjoy!

*Note: If you are using Argentinean pink shrimp, grill only 1 minute per side, removing from the grill before the tails curl in.

PAIR WITH:

Demuerte 2022 Rosé Yecla, Spain ($23.99)

Lelièvre 2021 Gris Pique Nique Rosé Côtes de Toul, France ($23.99)

Pikes 2021 Luccio Sangiovese Rosé Clare Valley, Australia ($24.99)

STUFFED ZUCCHINI BOLOGNESE

4 zucchinis

2 tbsp Frescolio Tuscan Herb Olive Oil

½ red bell pepper, diced

½ cup white onion, diced

2 cloves garlic, minced

2 tomatoes, diced

500 g minced beef or veal

½ cup mozzarella, grated

¼ tsp salt

1 tbsp dried Italian herb blend fresh cilantro or parsley

Preheat the oven to 375°F.

Heat the olive oil in a frying pan on medium. Sauté onion for 5 minutes, then add red pepper and sauté for another 5 minutes. Add minced meat, garlic, chopped tomatoes, and Italian herbs. Sauté until the meat is thoroughly browned.

Cut the zucchini in half lengthwise. Remove the pulp with a tablespoon and discard. Place the zucchini boats on a parchment-lined baking sheet. Spoon the prepared filling into the zucchini boats, topping with grated mozzarella.

Bake in the oven until the zucchini is fork-tender, about 20 minutes. Sprinkle with fresh parsley or cilantro to serve.

PAIR WITH:

Alconde 2021 Pink Pearl Rosé Navarra, Spain ($21.99)

Tawse 2020 Grower’s Blend Rosé Niagara Peninsula, Canada ($22.99)

Domaine Lafond 2020 Roc-Épine Rosé Tavel, France ($29.99)

Fast Air Executive Aviation celebrated the groundbreaking and progress of its new Business Aviation facility at the Abbotsford International Airport in British Columbia. A leader in business aircraft management, air charter services, and private aviation, Fast Air’s Abbotsford location will sport a scenic lobby with views of Mount Baker, private meeting rooms, and hangar space for large cabin jets like the Bombardier Challenger or Gulfstream 280. This luxe environment for private aviation will support regional businesses and attract new business interest in the region.

“Abbotsford is an ideal location for our new project as we continue to expand to serve clients and the growing demands of the region. The project has been in planning for several years and it is exciting to see the site begin to take shape.” —President and CEO Dylan Fast

Speaking for Wine

By Sylvia Jansen, DipWSET, CSW, Sommelier

Earlier this year, a report splashed all over our collective consciousness. The Canadian Centre on Substance Abuse and Addiction (CCSA), a group whose (express) purpose is to focus on substance abuse and to report on harms from alcohol, made some sweeping recommendations about what Canadians ought to do.

I understand. Floating around in the beautiful liquid we know as wine is somewhere in the range of 8% to 15% ethanol—and the CCSA was created to educate us about its potential risks. Alcohol is addictive to some and linked to health risks. But to damn the beautiful liquid completely because it contains 8% to 15% ethanol is to ignore the entire human story within which it exists. It’s like saying we should abandon salt—a cornerstone of our culinary life (inconceivable, right?)—because sodium is bad for us. Wine has been with the human family since we climbed out of the trees—probably even before. And like salt, if wine is treated with respect, it adds flavour to life.

Like a timeless painting or poignant writing, wine is a gift—a unique connector of people. The act of sharing a bottle of wine, magnificent or ordinary, connects us, unlike many other commercially available products. It connects those who farmed a piece of ground and created something new from bunches of harvested grapes with those—often thousands of kilometres away and sometimes separated by decades—who have come together to enjoy one another’s company and an occasion to eat and drink. It is this human quality that makes a wine’s backstory so inviting. To learn how the winemakers came to select a particular wine name or label image or to hear why a cuvée is special for the winemaking family that made it is to bring these human connections into sharper focus. It has a way of animating the liquid in the glass and bringing us closer through sharing it. Enjoying a bottle of wine with friends or family elevates the experience.

Moreover, these liquid social connections save us from isolation. A shared meal or a relaxing glass of wine (or beer at a local happy hour, for that matter) gives us the opportunity to be with others and share our experiences and opinions. Sometimes the wine or drinks are vehicles over which a conversation rides, and sometimes they are the subject of our fascination. In either case, the chemistry of the liquid poetry inside the glass is part of the event, relaxing and enlivening our experience.

On my travels to a U.S. city a while ago, I visited a popular lunch place with a few of my colleagues. One of them ordered the dish that had made it famous: a bacon cheeseburger served on a doughnut with freshly salted fries on the side. It was all served with a smile. Just looking at it, I guessed that one doughnut burger to be about 10% less fat than a bowl of fat, combined with about as much salt as it would take to remove the ice from a Winnipeg winter driveway. Those of us who ordered a glass of wine were asked for ID to prove they were of legal age, and every bottle sported a health warning. Well, consider me warned about the dangers of wine consumption.

So here’s to you, in moderation, not abstinence.