Occasions Magazine - Fall 2019

Autumn 2019

A C E L E B R AT I O N O F F O O D & D R I N K

TASTE FALL Autumn entertaining

ROOTED IN FLAVOUR

Local beer and cider pairings

THANKSGIVING SIDES In a snap

When only Nova Scotia's finest will do.

Jost Vineyards' Tidal Bay is regularly selected to represent the best of Nova Scotia on the world stage. It has been proudly served at: The World Economic Forum, The Hague, Netherlands.

Nova Scotia Week at Park Hyatt, ZĂźrich, Switzerland.

NATO headquarters, Stavanger, Norway.

Canada House, London, England.

Canadian Embassies around the globe.

Home with friends on Saturday night.

JOST VINEYARDS 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

@JostVineyards JostWine.ca

Autumn 2019 Published by: Herald Custom Media

FIND YOUR FAVOURITES with the help of our Discovery Guide Each product has an assigned taste proďŹ le to help you ďŹ nd your favourites. You will see the icons below throughout the magazine and in store to help you discover your tastes.

WINE TASTE PROFILES

THE CHRONICLE HERALD Chairman and Publisher: Sarah Dennis President and CEO: Mark Lever Food & Drink Editor: Mark DeWolf Director, Product Management: Lindsey Bunin Art Director: Michelle Leard Project Manager, Graphic Designer: Julia Webb Photography: Perry Jackson, 123RF Food Styling: Mark DeWolf, Becca Rundell Account Executives: Mark DeWolf, Wanda H. Priddle, Tracy Skinner Customer Relations Specialists: Kelli MacLean Contributors: Mark DeWolf, Jared Wall, Amy Savoury, Craig Flinn

BEER TASTE PROFILES

CIDER TASTE PROFILES

COOLER TASTE PROFILES

LIGHTLY

SWEET

MEDIUM

SWEET

SWEET

SPICY

WHISKY TASTE PROFILES LIGHT & FRESH

MEDIUM & FRUITY

MEDIUM & SPICY

ROBUST & COMPLEX

ROBUST & SMOKY

MIXOLOGY ICONS

For more information or to take the quiz, visit us at myNSLC.com/DiscoverYourTastes LIQUEUR

BASE

NSLC Vice President, Customer Stategy: Brynn Leard Director, Cannabis: Laura MacLachlan Marketing Manager, Wine & Spirits: Kristen De Palma Marketing Manager, Refreshments: Elizabeth Hammersley Corporate Social Responsibility Manager: Beth Martin Corporate Social Responsibility Coordinator: Laurie Vatcher Category Director, Wine & Spirits: Pius Walker Category Manager, Refreshments: Jenna Briggs Category Team Lead, Refreshments: Chrissy Leonard Promotional Coordinators: Wendy MacAskill, Shanna Carpenter Promotional Specialist: Shawna McKenna Pricing Analyst: Rachel Handspiker Contributors: Peter Rockwell, Jennifer Katona, Jib Nasrallah Disclaimer: Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. Š The Chronicle Herald 2019 All rights reserved. No part of this book may be reproduced, stored in retrieval systems or transmitted in any form or by any means without the prior written permission from the publisher.

Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein.

Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, The Chronicle Herald. Please note all products listed within this publication are available in most NSLC stores throughout Nova Scotia.

The Chronicle Herald 2717 Joseph Howe Drive, PO Box 610, Halifax, NS, B3J 2T2 902-426-2811 | thechronicleherald.ca Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 902-450-6752 | myNSLC.com

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LOVE OCCASIONS MAGAZINE? Look for our weekly section in The Chronicle Herald and online!

Explore more food and drink ideas, recipes and product featu ed up each Wednesday in the Lifestyles section of The Chronicle Herald or at TheChronicleHerald.ca/food-drink

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That’s right, buddy

• JostWine.ca

BAR BASICS

6

WELCOME BAR BASICS

9 PUMPKIN SPICE COCKTAILS

TRENDING 14

YOUR FALL BACK WINE

DISCOVER YOUR TASTES 16

HARVESTING SOUTH AMERICAN PAIRINGS

ENTERTAINING IN A SNAP 18

A TASTE OF HOME: THANKSGIVING SIDE DISHES

BEHIND THE BREW 24 ROOTED IN FLAVOUR: SEASONAL BEER AND CIDER PAIRINGS

WHAT’S THE OCCASION? 32 AUTUMN ENTERTAINING: A FEAST FOR THE EYES AND THE PALATE

WINE & DINE 40 A SOUTH AMERICAN CELEBRATION

IN THE SPIRIT 48 THE GEOGRAPHY OF TASTE

LOCAL LOVE 52 ENJOY FALL’S BOUNTY

BY THE GLASS

PREMIUM PICKS 54 FALL FINDS FROM THE PORT

OUR PEOPLE 56 MEET MARY DAY

FEATURE FLAVOUR 58 CRANBERRIES

Occasions Autumn 2019

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Welcome

CELEBRATE THE FALL HARVEST The autumn season is one of my favourites. Crisp, cozy, love, family and gratitude are all words that come to mind. It presents so many occasions for us to celebrate with family and friends — the emergence of sweater weather, the end of camping season, Thanksgiving, the beginning of sports season — all moments to gather, laugh and connect. For many of us, we prepare menus for entertaining or we contribute to larger gatherings and the question often is: “What will be on the menu?”

We all have our old favorites that we go to when it comes to entertaining — those tried and true recipes, cocktails, wines and refreshments that you can always count on.

But if you’re like me, it’s always nice to incorporate something new and experiment to freshen things up.

We hope this edition of Occasions sparks some inspiration to try something new on your fall table. At the NSLC, we have so many passionate and talented team members who love to share their knowledge and suggestions and we’ve captured some of them in this edition.

Easy, accessible and delicious is what you can expect.

When I think of fall in Nova Scotia I think of crisp air, apple orchards and the celebration of the fall harvest. We have an exceptional local community of craft brewers, cider makers, wine makers and distillers who prepare products with locally grown ingredients. We hope you take some time this fall to explore the products from Nova Scotia in our stores, speak with our product specialists and hear about the stories and love that go into so many of the local products on our shelves.

I’m new to the NSLC and I’ve been so impressed with the time, passion and energy the team puts into preparing the Festival of Wines for our Nova Scotian community.

Our wine team spent countless hours finding some of the best products to highlight the spirit of South America, our feature region. If you haven’t been to the NSLC’s Festival of Wines before, you can expect an evening of laughter, education and an opportunity to taste more than 300 wines from South America, our local community and around the world. We hope to see you there, Sept. 25 to 28, to share in our passion.

With warmth, love and gratitude for our NSLC team, our beautiful province, our customers and our partners,

Brynn, Vice President, Customer Strategy

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Occasions Autumn 2019

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Occasions Spring 2019

BAR BASICS

Pumpkin Spice COCKTAILS

Pumpkin pie spices such as cinnamon, nutmeg and cloves have inspired distillers around the world with their fragrant aromas. These spices have a natural affinity to sweets of all kinds — a must for seasonal pies. They also add dimension and character to sweet spirits such as rum and liqueurs, and add interest to mildly sweet brown spirits including bourbon and Canadian whisky. We love them in autumn cocktails.

Occasions Autumn 2019

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9

BAR BASICS

Pumpkin Spice Hard Latte 4 Servings 4 cups almond milk Âź cup raw sugar Âź cup pumpkin puree 1 vanilla pod, split, seeds removed* 2 cinnamon sticks 6 oz espresso 4 oz Baileys Pumpkin Spice or Captain Morgan Jack-O-Blast Whipped cream, optional Nutmeg, for garnish Directions: 1. Place milk, sugar, pumpkin, vanilla scrapings and cinnamon sticks in a pot set over medium heat and warm thoroughly, but do not boil.

2. Strain milk to remove solids.

3. Divide espresso amongst heat proof mugs or glasses.

4. Add Baileys and top with warmed milk mixture.

5. Top with whipped cream and sprinkle with nutmeg, if desired. * Slice the pod lengthwise with a paring knife. Scrape out the seeds with the blade of the knife.

Baileys Pumpkin Spice, 750ml, $30.54

Captain Morgan Jack-O-Blast Rum, 750ml, $29.99

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Occasions Autumn 2019

BAR BASICS

Pumpkin Spice Old-Fashioned 1 Serving 1 ½ oz bourbon* ¾ oz pumpkin spice simple syrup** 2 dashes bitters Orange peel, for garnish Directions:

1. Place bourbon, simple syrup and bitters in an ice-filled mixing glass.

2. Stir until well chilled.

3. Strain into ice-filled, old-fashioned glass.

4. Express orange peel over drink.

Add orange peel to glass. * For a little more sweet spice flavour, try substituting the bourbon with Crown Royal Vanilla Whisky. ** Place 1 cup canned pumpkin purée, 1 cup apple juice, 1 cup brown sugar and ⅓ teaspoon each ground cinnamon, cloves and nutmeg in a pot. Bring to a boil. When sugar has dissolved, remove from heat and let cool.

Fine strain.

Buffalo Trace Kentucky Straight, 750ml, $40.08

Crown Royal Vanilla, 750ml, $30.99

Occasions Autumn 2019

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11

BAR BASICS

Pumpkin Spice Punch 8 Servings 1 cup amber or spiced rum 3 cups apple cider (non-alcoholic) 2 cups orange juice Âź cup lemon juice 1 cup pumpkin spice simple syrup (see recipe page 11) 3 oranges, sliced into wheels, halved 2 cups club soda Directions: 1. Combine ingredients in a pitcher.

2. Refrigerate until cool.

3. Fill a bowl with ice.

4. Top with punch mixture and club soda.

Fortress Amber Rum, 750ml, $39.99

The Kraken Black Spiced, 750ml, $30.99

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Occasions Autumn 2019

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One story. Many authors.

Discover Nova Scotia’s signature white wine.

Officially launched in June 2012, Tidal Bay is the first wine appellation for Nova Scotia. A white wine with unique character, it brilliantly reflects the terroir, coastal breezes and cooler climate of our region. Described as the very essence of Nova Scotia in glass, it is cool, crisp, lively and aromatic. The perfect pairing for our local seafood or for socializing with friends.

Occasions Autumn 2019

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TRENDING

YOUR FALL BACK WINE

No longer a fad or simple, summertime fling, rosé has officially taken a spot beside red and white wines when it comes to yearround enjoyment. Offering a wide variety of personalities and a user-friendly adaptability when it comes to food pairing, rosé is a go-to pour no matter the month, temperature or season.

Chronic Cellars Pink Pedals Rosé, 750ml, $24.98

Nugan Annelise Shiraz Rosé, 750ml, $16.99

Forbidden Vines Rosé, 750ml, $19.98

Louis Bernard Tavel Rosé, 750ml, $26.98

Chronic Cellars’ unorthodox labels belie the bright and eminently drinkable wines inside their bottles. A blend of Grenache and Syrah, this rosé is all about flowing aromas and ripe berry fruit.

Crisp, with a relaxed juicy berry flavour, this Down Under take on pink Shiraz is a well-rounded thirst-quencher.

Though famous for its whites, New Zealand makes some fantastic blush wine with this Pinot Noir-based version a refreshing mix of crushed strawberry and raspberry.

Rosés from Tavel, a small region at the southern part of France’s Rhône Valley, have been the favourite of French royalty for centuries. Like all Tavel wines, this one has more body and colour than your typical rosé.

PINK OUTSIDE THE BOX Soli Rosé, 750ml, $16.99 While Bulgaria has been making wine since 4,000 BC, the popularity of their output in eastern Europe meant little was left for the rest of the world. With international exports up, expect to see more wines, like this rosé made from Melnik (a red Bulgarian grape), Pinot Noir and Syrah, from this not so undiscovered country.

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Occasions Autumn 2019

Peter Rockwell Peter Rockwell leads the NSLC’s wine team. In each issue he’ll profile a selection of new releases and seasonal favourites.

Reserve time for RESERVA

Vivo Reserva Sauvignon Blanc 750ml, $15.99

Vivo Reserva Cabernet Sauvignon 750ml, $15.99

Premium Chilean wine for every occasion

DISCOVER YOUR TASTES

HARVESTING SOUTH The perfect autumn dish invariably consists of locally grown produce and farm-raised meats. There are few more exciting times to eat in Nova Scotia. While local wines are always a great choice, the broad diversity of the South American varietal list means there is always a perfect wine to pair with our local cuisine.

CHARDONNAY SAUVIGNON BLANC PAIRS WITH: Vegetable salads, beet and goat cheese salad, apple slaw

PAIRS WITH: Roasted root vegetables, roast chicken

Novas Sauvignon Blanc, Chile, 750ml, $16.99

Errazuriz Max Reserva Chardonnay, Chile, 750ml, $20.01

PINOT NOIR

MERLOT

PAIRS WITH: Mushrooms, roast turkey

PAIRS WITH: Roasted pork, Shepherd’s pie

Errazuriz Pinot Noir, Chile, 750ml, $17.04

Carmen Reserve 1850 Merlot, Chile, 750ml, $13.99

TORRONTES PAIRS WITH: Autumn vegetable stir fry, ginger salmon Michel Torino Cuma Torrontes, Argentina, 750ml, $15.99

CABERNET SAUVIGNON

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Occasions Autumn 2019

PAIRS WITH: Chili, stews and casseroles Errazuriz Max Reserva Cabernet Sauvignon, Chile, 750ml, $22.03

DISCOVER YOUR TASTES

AMERICAN PAIRINGS

MALBEC PAIRS WITH: Grilled beef, roasted peppers Norton Barrel Select Malbec, Argentina, 750ml, $15.99

RED BLENDS PAIRS WITH: Roast lamb, pulled pork Fincas Las Moras Barrel Select Cabernet Syrah, Argentina, 750ml, $16.02

South America is the feature for this year’s NSLC Festival of Wines, happening September 25-28, 2019. Discover the diversity and exceptional value of wines from Chile all the way to Uruguay, along with award-winning wines from around the world at this annual event. Visit myNSLC.com/FestivalofWines to learn more.

TICKETS ON SALE NOW

Occasions Autumn 2019

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ENTERTAINING IN A SNAP

A TASTE OF HOME

THANKSGIVING SIDE DISHES Recipes by Chef Craig Flinn

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Occasions Autumn 2019

ENTERTAINING IN A SNAP

It’s turkey time — now to consider what wines to serve with dinner. Look to reds with ripe fruit flavour, but not tannic astringency. Pinot Noir is a classic accompaniment to the savoury elements of the meal, but if your Thanksgiving dinner is more American in style with sweet side dishes, try a Zinfandel. Chardonnay is traditional choice for white wine, as its rich butter character is a match for sweet potatoes and stuffing, but if you want to serve a crowd pleaser then there is nothing safer than Pinot Grigio. As for the beers, try Euro-lagers such as Heineken and Stella Artois as their subtle flavour profiles will appeal to a broad range of tastes.

Craig’s tips for cooking the perfect turkey Step 1: If using a frozen turkey, it will need to be properly thawed. Cover the turkey with cold water. Change the water every 30 minutes, allowing 1 hour per pound.

Step 2: Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity.

Sprinkle the cavity with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.

Step 3: Place turkey breast side up, on a rack in a roasting pan. Brush with melted butter. Cover the turkey loosely with foil.

Roast the turkey in a 325ºF oven for about 20 minutes per pound or until juices run clear when the turkey is pierced. Remove the foil for the last hour of roasting.

Step 4: When the turkey is done, transfer it to a warm platter. Let it stand for 20 to 30 minutes. This allows time for the juices at the surface of the bird to distribute evenly throughout the meat.

Step 5: Carve the turkey and enjoy the “oohs and aahs!”

Occasions Autumn 2019

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ENTERTAINING IN A SNAP

Garlic Chive Mashed Potatoes 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 lbs unpeeled potatoes, yellow fleshed 2 L water (or enough to cover potatoes)

1 cup sour cream ½ cup fresh garlic chives, sliced Directions: Add water to a pot. Season with sea salt.

Boil unpeeled potatoes in salted water. Once the potatoes are fork tender, place them in a bowl and mash them with a fork, leaving some nice chunks and skins in the bowl for flavour. Stir in the sour cream and garlic chives. Adjust seasoning with sea salt and freshly ground pepper.

Kim Crawford Pinot Noir, New Zealand, 750ml, $24.99 |

6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 lb green beans ½ pecans, chopped 2 tbsp, butter

3 tbsp salt

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Green Beans with Toasted Pecans

Occasions Autumn 2019

2 tbsp apple cider vinegar sea salt pepper Directions: In a 350ºF oven, toast the pecans for 10 minutes. Place toasted pecans in a sauté pan over medium heat. Add butter and vinegar and stir until the flavours combine, the butter is melted and a glaze is created (2 to 3 minutes). Blanch green beans in water for 2 minutes. Strain beans and dress with the warmed pecan vinaigrette.

Smoking Loon Zinfandel, USA, 750ml, $16.99

Bonterra Chardonnay, USA, 750ml, $22.99

ENTERTAINING IN A SNAP

Cranberry and Apple Chutney 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: More than 2 hours 1 onion, minced

Roasted Root Vegetables with Sage and Browned Butter 6 to 8 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

1 stalk celery, minced

½ lb carrots

2 apples (crisp varieties are better), diced

½ lb parsnips

4 cups fresh or frozen cranberries

½ lb beets

½ cup cranberry juice

4 tbsp olive oil

1 cup sugar

1 cup butter

2 star anise pods

12 leaves fresh sage, chopped

2 tbsp cider vinegar Directions: Combine all ingredients in a saucepan and leave to simmer for 2 hours. Remove star anise pods before serving. The tartness or sweetness can be adjusted to your palate.

Avondale Sky Nirvana, Nova Scotia, 750ml, $22.99

Directions: Cut carrots and parsnips into 3-inch batons. Peel and cut beets into quarters or eighths, depending on the size. Place vegetables in a bowl and toss with olive oil. Bake in a 400ºF oven until golden brown. This should take about 30 minutes. In a steep-sided saucepan, cook butter over medium heat until it foams and begins to turn a nutty brown colour. After butter turns brown, immediately pour it into a side dish off the heat, as it will continue to brown if left in the hot pot. Pour butter over the vegetables and toss with sage.

Heineken Lager, 12x330ml, $28.98

Stella Artois Lager, 12x330ml, $29.29 Occasions Autumn 2019

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21

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BEHIND THE BREW

ROOTED IN FLAVOUR SEASONAL BEER AND CIDER PAIRINGS

By Grace McDonald

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Occasions Autumn 2019

BEHIND THE BREW

The abundance of fresh locally grown vegetables, seafood and meat available in the fall is a culinarian’s dream. There is little better than heading to a local market to select ingredients for a home-cooked meal. As for the pairings, there is a natural symbiotic relationship between our local cider, beers and local ingredients. To build a perfect seasonal pairing, start by choosing your preferred beer or cider and then build a dish using our seasonal pairing chart. We’ve suggested a few dishes but feel free to get creative and make your own recipes.

Occasions Autumn 2019

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BEHIND THE BREW

Cider and Pancetta Steamed Mussels 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 lb mussels 2 tbsp butter ¼ cup pancetta, cubed* 1 leek, washed, green ends discarded, julienned

Buddy’s Original, 500ml, $4.49

3 sprigs thyme 1 cup cider ¼ cream

Directions: Thoroughly wash and scrub the mussels. Place the butter and pancetta in a large pot set over medium heat.

When the pancetta is browned and crispy, add the leek and thyme. Sauté until the leek is soft (2 minutes). Add the mussels, cider and cream. Raise heat to high, cover the pot and let steam for 5 or 6 minutes. Discard any mussels that don’t open. Serve warm. * Pancetta can be found at the deli counter of most grocery stores.

Kale Farro Risotto 4 servings Prep Time: Less than 30 min Total Time: Less than 1 hour 6 cups vegetable stock 1 bunch kale, center stems and ribs discarded 2 tbsp butter 2 tbsp olive oil 1 small onion, diced

Breton Red Coat Irish Red, 473ml, $4.19

3 strips bacon, finely diced (optional) ½ lb cremini mushrooms, torn 1 cup farro ½ cup dry cider ½ cup pecorino, finely grated Directions: Bring stock to a boil and then reduce to a simmer. Add kale and steam for 5 minutes. Remove kale from broth and place in a colander set over the stock.

Press down on the kale to extract juice. Keep stock warm over medium heat. Place kale on cutting board and roughly chop. Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. When butter is melted add the onion. Sauté until soft. Add the bacon (omit for a vegetarian option) and cremini mushrooms. When the bacon is cooked and slightly crisp and mushrooms are soft, add the farro.

After a minute add the cider. When the cider has been absorbed by the farro add a ladle of warm stock. When farro absorbs stock, repeat until the farro is cooked but not mushy. It should be creamy but still have a slight bite. Add the cheese and kale. Stir to mix.

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Occasions Autumn 2019

AVAILABLE IN SELECT NSLC STORES / T A T A B R E W • T A T A B R E W. C O M

Occasions Autumn 2019

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BEHIND THE BREW

Celery Root Purée 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 celeriac (celery root), peeled, cubed Vegetable stock 3 tbsp butter Truffle oil (optional) Salt, to taste Pepper, to taste Directions: Place cubed celery root in a pot and cover with enough stock to cover the vegetables. Bring to a boil. Cook until soft. Reserve the cooking liquid. Transfer the celery root to a blender. Add butter, a splash of cooking liquid, along with a couple drops of truffle oil (optional). Purée until smooth. Add more liquid if required. Season to taste.

Serve as a base for your favourite braised meat.

Malagash Cidery Heritage, 500ml, $5.79

Pumpkin Ale Braised Onions 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 tbsp butter 2 onions, thinly sliced 1 cup pumpkin ale Salt, to taste Pepper, to taste Pumpkin seeds, toasted, for garnish (optional) Directions: Place butter, onions and beer in a small pot set over medium-low heat. Cook for 30 minutes. The onions should be soft and caramelized. Season with salt and pepper to taste. Garnish with toasted pumpkin seeds.

Big Spruce Bitter Get’er India Black IPA, 473ml, $4.90

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Occasions Autumn 2019

Quality craft beer brewed & bottled in Shelburne, NS. boxingrock.ca

WAYFARERS’ SQUASH AND RUBY IRISH RED ALE SOUP

Wayfarers’ craft ales and Hennigar’s Heritage Cider are available at the NSLC

Discover more at wayfarersale.ca

BEHIND THE BREW

SEASONAL BEER AND CIDER PAIRINGS Add our recommended seasonal flavours to make it a complete meal.

SEAFOOD Pair local seafood such as shellfish with Light and Refeshing Beers and fresh Dry Ciders.

SEASONAL FLAVOURS: Fresh Herbs | Leeks | Apples | Pears

Little Beast Lagered Ale, 4x473ml, $15.95

Chain Yard Foundation Cider, 473ml, $4.99

MILD POULTRY Pair mild poultry such as chicken with Bright and Balanced Beers and fresh Dry Ciders.

SEASONAL FLAVOURS: Garlic | Onions | Cauliflower

Garrison Tall Ship Ale, 6x341ml, $14.49

Bulwark Original Craft Cider, 6x330ml, $17.59

RICH POULTRY AND GAME BIRDS Pair game birds and rich poultry dishes with Crisp and Hoppy Beers and flavourful Dry Ciders.

Boxing Rock Hunky Dory Pale Ale, 6x341ml, $14.50

SEASONAL FLAVOURS: Mushrooms | Grains | Spinach | Squash

Lake City Darkside Dry Cider, 750ml, $11.99

PORK AND LIGHT MEATS Pair pork and light meats with Robust and Malty Beers and flavourful Medium Dry Ciders.

SEASONAL FLAVOURS: Beets | Carrots | Turnip | Parsnip | Pumpkin | Squash | Thyme | Sage | Rosemary

Breton Sons of Hector Brown Ale, 473ml, $4.09

Chill St. Nuts Over You Cider, 473ml, $4.85

BRAISED MEATS Pair braised meat with Bold and Full Flavoured Beers and intensely flavourful Dry Ciders.

SEASONAL FLAVOURS: Celeriac | Parsnips | Potatoes | Pumpkin | Squash

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Occasions Autumn 2019

A. Keith’s Lunenburg Coffee Stout, 473ml, $4.49

Planters Ridge Rummed Cider, 500ml, $11.99

SEE YOU SOON

LIGHTFOOTANDWOLFVILLE.COM

WHAT’S THE OCCASION?

AUTUMN ENTERTAINING A FEAST FOR THE EYES AND THE PALATE

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Occasions Autumn Spring 2019 2019

WHAT’S THE OCCASION?

As fall approaches, warm summer days turn into cool fall evenings. Our selection of beer, wine, ciders and cocktails also undergo their own natural evolution.

The Crisp & Light white wines and fruity rosés that grace our summer dining table become savoury and comforting red wines. Beers move from light, refreshing styles to maltier and more hop-driven brews. Cocktails are less summer fruit and blender driven. The flavours become deeper and richer, incorporating fall fruit such as apples and luscious sweetening agents such as honey and maple syrup, and we forego the blender for a simple cocktail shaker. Speaking of apples, don’t forget to put some local hard apple cider on the dinner table — it’s a perfect pairing for your menu.

SAVOURING FALL RED WINES The product experts at the NSLC suggest the savoury flavour of Chianti — a tangy, cherry and herb scented red wine style from Tuscany.

The Bold & Full flavours of an Australian Cabernet Shiraz blend also matches the robust flavours found on the fall dinner table.

Serve these red wines at your next autumn event.

Frescobaldi Nipozzano Chianti Rufina Riserva, Italy, 750ml, $28.02

Ruffino Chianti, Italy, 750ml, $16.99

Wallaroo Trail Reserve Cabernet Shiraz, Australia, 750ml, $14.99

Occasions Autumn 2019

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33

WHAT’S THE OCCASION?

ADD COLOUR TO FALL COCKTAILS Incorporate seasonal produce into your fall cocktail routine. Enjoy a few of our favourite fall cocktails.

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Occasions Autumn 2019

WHAT’S THE OCCASION?

Caramel Apple

Well Rested

Northern Negroni

1 Serving

1 Serving

1 Serving

1 ½ oz Tito’s Handmade Vodka

1 ½ oz Cazadores Reposado Tequila

½ oz Ungava Premium Gin

½ oz caramel sauce

½ oz fresh lemon juice

½ oz sweet vermouth

Pinch sea salt

1 oz honey syrup (1:1 ratio honey, hot water), cool

½ oz Campari

2 ½ oz non-alcoholic apple cider Apple slices, fanned, for garnish Directions: 1. Place vodka, caramel sauce, salt and cider in an ice-filled cocktail shaker and shake vigorously.

2. Strain into an ice-filled old-fashioned glass.

3. Garnish with fan of apple slices.

Orange peel, for garnish

½ oz egg whites

Sprig thyme, for garnish

Lemon peel, for garnish Directions: 1. Place tequila, lemon juice, honey syrup, bitters and egg whites in an ice-filled cocktail shaker and shake vigorously.

2. Strain into a coupe glass or small wine glass.

Tito’s Handmade, 750ml, $33.99

½ oz maple syrup

2 dashes bitters

Directions: 1. Place gin, vermouth, Campari and maple syrup in an ice-filled mixing glass and stir until chilled.

2. Strain into ice-filled old-fashioned glass.

3. Express orange peel over glass and garnish with remaining peel and sprig of thyme.

Ungava Premium, 750ml, $35.10

Cazadores Reposado, 750ml, $34.99

Check out these affordable, food-friendly wines Imported by wine aficionado Kevin Schwenker

Chateau d’Agel, Les Bonnes Rouge 2016 AOP $21.69 #1 Selling French Red Wine at the 2017 Festival of Wines

Bodegas Bleda Castillo de Jumilla Crianza DOP 2015 Uggiano “Falco de Neri” Chianti Classico Riserva DOCG 2011 $25.99

$19.65 88 points Wine Spectator

Commended Price-Value at the 2014 Decander World Wine Awards

Wine Horizons wines available exclusively at NSLC Signature Stores (Find them in “The Port” section)

Occasions Autumn 2019

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35

WHAT’S THE OCCASION?

Autumn Vegetable Flatbread

Roast Pork with Cider

4 to 6 Servings Prep Time: Less than 1 hour Total Time: Less than 1 hour

8 Servings Prep Time: Less than 30 minutes Total Time: 3 hours

1 bag store bought pizza dough, room temperature 2 cups ricotta cheese 2 tbsp fresh thyme leaves 1 tbsp fresh lemon zest 1 butternut squash, seeds removed, cubed, roasted until tender 1⁄2 lb cremini mushrooms, halved, roasted 1⁄4 cup roasted red peppers, diced 1⁄2 cup Parmesan, grated 1⁄4 cup red onion, finely sliced 1⁄4 cup parsley leaves (optional) Directions: Preheat oven to 500ºF. Roughly roll out dough until measuring approximately 15 by 11 inches and place on a parchment lined baking sheet.

Bake for 10 minutes. Combine ricotta, thyme leaves and lemon zest, and spread over flatbread. Top with squash, mushrooms and peppers and sprinkle with Parmesan. Return to oven and bake for 2 to 3 minutes until the vegetables are warm and the cheese melted.

Top with red onion slices and parsley leaves, if desired. Cut into desired shapes to serve.

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Occasions Autumn 2019

2 1⁄2 – 3 lb pork loin 3 cloves garlic

SERVE WITH Okanagan Crisp Apple Cider, 6x355ml, $17.99

1 tsp dry mustard 2 tsp savory 2 bay leaves Salt and pepper 2 cups apple cider Directions: Preheat your oven at 325°F. Insert garlic slices randomly in the meat. Mix the mustard and savory, rub over the meat and season with salt and pepper generously. Roast for 1 1⁄4 hours. After the half hour put the cider in the roasting pan with the meat. Finally, serve the roast pork with our kale quinoa and a simple country loaf.

SERVE WITH Bulwark Craft Cider Mix Pack, 8x330ml, $23.29

WHAT’S THE OCCASION?

Kale Quinoa

Fall Fruit Crumble

4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

2 tbsp olive oil

2 green apples, peeled, cored, roughly chopped

½ red onion, thinly sliced

2 cups blackberries

1 clove garlic, minced 1 bunch kale, chopped ¼ cup white wine 3 cups quinoa, cooked

SERVE WITH Muchos Mas Merlot, Chile, 750ml, $15.99

1 lemon, juice, zest ¼ cup Parmesan, grated ¼ cup pine nuts, toasted 1 head broccoli, florets removed, steamed Directions: Set sauté pan over medium-low heat.

Add the olive oil and red onion and sauté until soft.

Add the garlic and sauté for about 45 seconds until fragrant. Add the kale and white wine and sauté for about 10 minutes until the kale is wilted and wine evaporated. Add quinoa and warm for 3 to 5 minutes before transferring to a serving bowl. Add lemon juice and lemon zest and toss to combine.

Top with broccoli and pine nuts, and finish with grated Parmesan.

2 cups fresh cherries, pitted, chopped 2 tbsp granulated sugar 1 orange, juice, zest 1 tsp cinnamon, ground

SERVE WITH Bella Amari Blood Orange, 4x355ml, $12.96

½ cup flour ½ cup brown sugar 1 cup ground almonds 3 tablespoons unsalted butter, room temperature Directions: Preheat your oven at 350°F. Combine fruit with sugar, orange juice, orange zest and cinnamon in a bowl and mix well. Place in 9-inch square baking dish. In another bowl combine flour, brown sugar, ground almonds and pinch cinnamon.

Add butter a little at a time and work with your hands until a breadcrumb-like texture is formed. Sprinkle flour mixture over fruit and bake for 40 to 45 minutes.

The top should be golden brown and the fruit warm and bubbling. Serve with fresh whipped cream or ice cream.

Occasions Autumn 2019

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37

1R\J m_ __[ _t] mลงk

Raise a beautiful glass to our beautiful autumn.

Enjoy a tasty handcrafted beer in a tastefully handcrafted crystal beer glass.

Both made right here by Nova Scotians.

Propeller Beers are available at NSLC locations and directly from the breweries.

NovaScotian Crystal is available at our Showroom and on our website.

Propeller Brewing Company 2015 Gottingen Street, Halifax 617 Windmill Road, Dartmouth

NovaScotianCrystal.com 5080 George Street, Halifax 1.888.977.2797

Porter A dark, full-flavoured beer with a creamy mouthfeel. Propeller London Porter showcases rich flavours of chocolate and coffee.

IPA Atlantic Canada’s bestselling craft beer style is assertive, with bold delivery of hop aromas and flavours.

Enjoy notes of pine, fresh citrus and hints of stone fruit.

Stemmed Water Glass, Annapolis Pattern, $98.00

Pilsner Glass, Citadel Pattern, $98.00 Stemmed Tulip Beer Glass, Margaree Pattern, $98.00 ESB English-style ale brewed with carefully selected malts and hops. This coppercoloured beer boasts complex flavours of caramel and toasted biscuit with a hint of orange citrus.

Beer Glass, Wind dsor Patttern, $98.0 00

Pilsener A classic lager-style of the Czech Republic. A distinctive flloral noble hop aroma, a light malt sweetness and a refreshing finish.

WINE & DINE

A SOUTH AM CELEBRATIO

40

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Occasions Autumn 2019

MERICAN ON

WINE & DINE

Raise your next occasion to new heights with a modern twist on South Americanstyle dining. Think slow food with a Latin persuasion! We’ve created four dishes, two inspired by Chile’s mix of coastal and rural country cuisine and the high-altitude dining of Mendoza in Argentina.

As for the wines, there’s a near endless selection available at the NSLC, ranging from Crisp & Light Sauvignon Blanc to Bold & Full Argentinean Malbec and everything in between.

South America is the feature for this year’s NSLC Festival of Wines, happening September 25-28, 2019. Discover the diversity and exceptional value of wines from Chile all the way to Uruguay, along with award-winning wines from around the world at this annual event.

Visit myNSLC.com/FestivalofWines to learn more. Tickets on sale now.

Occasions Autumn 2019

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WINE & DINE

Scallop Ceviche 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes ½ lb sea scallops, sliced in half horizontally 1 lime, juiced 1 grapefruit, juiced 1 tbsp red chilies, finely minced 1 clove garlic, minced 2 tbsp cilantro, minced 1 cup microgreens 1 tbsp olive oil ½ lemon, juiced Salt, to taste Pepper, to taste Directions: Place scallops, lime juice and grapefruit juice in a glass bowl. Set in refrigerator for 15 to 20 minutes — the acid of the citrus will cook the scallops. Remove from refrigerator and drain the liquid. Add chilies, garlic and cilantro to bowl and toss. In a separate bowl, combine the microgreens with olive oil, lemon juice, pinch of salt and a pinch of pepper. To plate, place scallops on a plate in circular pattern. Place equal amount of microgreens in the middle of each plate.

LIKE THIS: Novas Sauvignon Blanc, Chile, 750ml, $16.99

TRY THAT: Santa Rita Reserva Sauvignon Blanc, Chile, 750ml, $16.98 42

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Occasions Autumn 2019

WINE BAR &BASICS DINE

Pastel de Choco 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1 tsp olive oil 1 small onion, finely diced 1 clove garlic, minced 1 lb ground beef 1⁄4 cup water (or stock) 2 tsp paprika 1 tsp cumin ½ cup raisins ½ cup olives, pits removed, sliced 1 cup cooked chicken breast, diced 3 eggs, hard boiled, diced 3 cups corn kernels, cooked ½ cup whipping cream Directions: Preheat oven to 450ºF. Place olive oil in a large sauté pan. Add onion and sauté until soft and translucent. Add the garlic and sauté until fragrant. Add the beef and sauté until browned. Drain excess oil. Add ¼ cup water (or stock), paprika, cumin, raisins and olives and sauté until water evaporates. Transfer the beef to ramekins. Divide chicken and eggs amongst ramekins. Place corn and cream in a blender and purée until smooth. Pour in equal amounts into ramekins. Place ramekins on a baking sheet and bake for 12 to 15 minutes.

LIKE THIS: Casillero del Diablo Devil’s Red, Chile, 750ml, $17.99

TRY THAT: Casillero del Diablo Dark Red, Chile, 750ml, $21.99 Occasions Autumn 2019

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43

WINE & DINE

Grilled Porterhouse with Chimichurri 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 4 porterhouse steaks, room temperature 3 cups olive oil ½ cup red wine vinegar 1 cup parsley, chopped 1 tsp red chili, minced 1 tbsp paprika 1 tbsp dried oregano ½ tsp black pepper, ground 4 cloves garlic Lemon juice, to taste Salt, to taste Directions: Grill steaks to desired doneness.

Place the olive oil, vinegar, parsley, chili, paprika, oregano, pepper and garlic in a blender. Purée until smooth. Season to taste with lemon juice and salt. Serve sauce over steaks.

LIKE THIS: Trapiche Broquel Malbec, Argentina, 750ml, $17.04

TRY THAT: Trapiche Medalla Malbec, Argentina, 750ml, $23.99 44

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Occasions Autumn 2019

DISCOVER THE WINES OF

SOUTH

AMERICA SEPTEMBER 25-28, 2019 • HALIFAX, NOVA SCOTIA

Tasting: The World of Wines Experience Casino Nova Scotia Wednesday, September 25 Winemaker’s Dinner: Icons of Argentina with Trapiche & El Esteco Stubborn Goat Gastropub Wednesday, September 25 Winemaker’s Dinner: Explore Chile with Santa Rita Antojo Tacos + Tequila Thursday, September 26 Winemaker’s Dinner: Explore Argentina with Trivento Agricola Street Brasserie Thursday, September 26 Grand Tastings Cunard Centre Friday & Saturday, September 27 -28

For information and tickets, visit myNSLC.com/FestivalofWines

WINE & DINE

Striploin with Roast Peppers 4 Servings Prep Time: Less than 1 hour Total Time: Less than 1 hour 4 cloves garlic, skin on 4 tbsp olive oil 4 10-ounce ribeye 1 red pepper 1 green pepper 1 yellow pepper 1 tsp ground cloves Pinch salt Pinch pepper Directions: Preheat oven to 400ยบF. Wrap garlic cloves in foil and drizzle peppers with 2 tablespoons of olive oil. Place peppers and garlic on baking sheet and place in oven. Roast for 25 to 30 minutes or until peppers begin to char, turning peppers once about halfway through to ensure they roast evenly on each side. Remove peppers and garlic from oven and allow them to cool. Once cool, remove pepper cores and seeds and cut peppers into thin strips. Remove garlic from skins and combine with remaining olive oil in a bowl. Using a fork, mash garlic and olive oil until a rich paste is made. Mix in with the sliced peppers. Preheat a grill (or grill pan) to high. Season steaks with salt and pepper and lightly dust both sides with ground cloves, pepper and salt. Place on hot grill. Barbecue steaks for approximately 5 to 6 minutes per side to achieve medium rare depending on thickness. Let rest for 5 to 10 minutes before serving.

LIKE THIS: Trivento Amado Malbec, Argentina, 750ml, $19.99

TRY THAT: Trivento Reserve Malbec, Argentina, 750ml, $16.99 46

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Occasions Autumn 2019

IN THE SPIRIT

THE GEOGRAPHY OF TASTE EXPLORING SCOTLAND’S SINGLE MALT REGIONS

By Jennifer Katona, NSLC Spirits Buyer

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IN THE SPIRIT

The offerings of single malt Scotch seem endless and each one has its own spectrum of flavours. With this breadth of variation, selecting a taste profile you know and appreciate may seem daunting, but the region noted on the label can have a subtle effect on what you may experience. There are five regions — six, if you include the islands around the Highlands — and beyond it being a legal requirement for any single malt to state where it was distilled, we’ve also provided a guide to give you a few clues to help you make your decision as you face the wall of single malts on display.

Auchentoshan 12 YO, 750ml, $61.99

The Glenlivet Founder’s Reserve, 750ml, $52.88

Highland Park Magnus, 750ml, $49.98

Lowlands – Located at the southern end of Scotland, single malts from here are generally lighter in style due to the practice of triple distillation.

Every distillation will concentrate the liquid, removing some of the flavour while making it smoother.

Speyside – Cradled within the Highlands on the north eastern side, Speyside is a small, but mighty region with the highest density of distilleries.

The styles tend to be divided either taking on a lighter profile like the Glenlivet, or richer, fruitier tastes like the Belvenie.

Highlands – Covering the northern half of Scotland, this is the largest area geographically and the most diverse when it comes to taste profiles — from the robust style of Highland Park to the citrus dominant Glenmorangie, no one style predominates. Age-old recipes handed down through generations showcase the elements of production, whether it’s the strain of barley, varying levels of peat used to dry the barley, the heights of the column on the pot stills or the original use of the barrels employed for ageing.

Ardbeg 10 YO, 750ml, $80.90

The Arran Malt 14 YO, 700ml, $70.50

Islay – A remote island on the west coast with its own source of weather-beaten and sea-steeped peat, this region is known for pungent and smokier styles of single malt but there are a few from Islay that are unpeated.

Other islands – Dotted around the coastline of the Highlands mostly on the western side — from Jura and Skye, all the way up to the Orkney Islands in the extreme north east.

There is little to say as to what is typical in these island styles, only that they tend to have the more predominant undertone of peat and smokiness.

Campbelton – Although it may be the smallest region, this maritime location with proximity to Ireland was once known as the capital of whisky production — but now, only three distilleries remain. Styles tend to lean towards the richer and heavier end of the spectrum.

Despite such a wide array of single malts available and no one region heralding a specific taste profile, region can still be a good place to start when making your selection. Allow your mind to visualize a sense of place, whether it’s gentle and quaint, rugged and remote or somewhere in between.

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IN THE SPIRIT

5 TIPS FOR HOSTING A WHISKY TASTING 1. Have glasses with a rounded bowl and inward taper as the shape directs the spirit to the mid-palate, allowing for it to showcase its balance of malt sweetness and spice in the finish. If you don’t have a Glencairn glass, a wine tasting glass or sherry glass, known as a copita, works well.

2. Be sure to have spring water available for guests. A splash of spring water helps release fragrant aromas from the whisky and reduce the alcohol volume, making it easier to pick up the flavours of the spirits.

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3. Like a wine tasting, have cubes of bread or plain crackers to cleanse the palate between sips.

4. Provide guests tasting sheets so they can write down their comments.

5. A host of any great tasting event should always be prepared to arrange for safe transportation of guests back to their homes via designated drivers, cabs or an offer to sleep over in a guest room.

IN THE SPIRIT

HOW TO READ A SINGLE MALT SCOTCH LABEL

Type of Whisky (Single Malt) A Single Malt whisky is made exclusively from spirits distilled at a single distillery using only malted barley.

Name of Distillery (The Balvenie) Type of Finish (Caribbean Cask) Caribbean cask finish means this whisky spent its final months before bottling in casks which previously held Caribbean rum.

Age in Years (14 Years Old) The minimum age of any barrel of whisky to make this product is 14 years old. Some in the blend may be older than 14 years.

The Balvenie Caribbean Cask 14 YO, 750ml, $139.99

Alcohol by Volume (43%)

Occasions Autumn 2019

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51

LOCAL LOVE

ENJOY FALL’S BOUNTY

BY THE GLASS

FRESH FLAVOURS FOR FALL

BY MARK DEWOLF,

TASTE FALL’S COLOURS

BY AMY SAVOURY,

AUTUMNAL SCENTS

BY JARED WALL,

FOOD & DRINKS EDITOR, OCCASIONS

SOMMELIER, INSTRUCTOR AT NSCC

PRINCE GEORGE HOTEL

One of the great joys of living in Nova Scotia is our summer weather that extends through the fall, extending patio time well into October. It also means a bounty of great local produce to complement our sensational local seafood.

For many Nova Scotians, fall is their favorite time of the year. There are many reasons that contribute to the love of the season, but arguably it is the majestic colours that have us falling for autumn. It is the final visual display of Mother Nature, the beautiful transition from the greens of summer, to the light yellows, deep golds and ambers of fall that develop into stunning crimson before the season finally fades. Enjoy the transition of colours this fall with these three beautiful Nova Scotia wines that mirror the progression of the season with each pour and taste.

Coldstream’s Homemade Apple Pie Liqueur is not only incredibly versatile — it’s also bottled happiness. Nostalgia fills your mind as the smell of sweet apples and baking spices make you reminisce about all the delicious pies your grandmother used to make. Vanilla ice cream is a no-brainer when it comes to traditional pairings, but mix things up and try this gem by stirring some into your next pork marinade.

Big Spruce Brewery, located in Nyanza (near Baddeck in Cape Breton), is well known for its commitment to organic and local ingredients. As part of its commitment to the environment, the brewery has produced of a new beer titled “Big Spruce Tag You’re It” to support the efforts of the Ocean Tracking Network, an organization that tags and tracks the movement of sharks around Nova Scotia. It’s an aromatic IPA with lifted hop aromas. 50 cents from each can goes to support the program.

Breton Let’s Jam quite literally keeps the feeling of summer alive with this brew highlighting strawberry and rhubarb flavours on a sour beer base. It’s sweet but tangy. It tastes as good as its vibrant pink colour would indicate. Try it with a seasonal fruit pie or some mild cheese.

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A traditional method sparkling wine that captures the essence of our Nova Scotia climate is the NV Brut from Benjamin Bridge. This non-vintage wine delivers a consistent style and an unwavering Nova Scotian vibrancy with hues of straw in the glass as golden as a hay field on a sun-filled fall day. Aromas reminiscent of the seacoast and dried apples please the nose, and an energetic mousse of bubble fills the mouth with each sip. This is an elegant and approachable sparkling wine — don’t just save this one for a special occasion, enjoy this beauty often.

As the autumn season progresses the light golden colours of wines begin to develop into rich amber. The Pomme D’Or from the Grand Pre Winery eloquently reflects this progression. Opulently golden in the glass with amber hues, the colour alone is as comforting as a cozy sweater on a cool fall day. This sweet and luscious apple dessert wine delivers pure sensory joy. Apples grown in the Annapolis Valley are transformed into liquid gold.

The wine displays complex aromas of baked apples and caramel with a sweet crisp ending — the perfect way to have an apple a day.

The Gaspereau Valley is simply stunning in the fall as this usually quiet farming community becomes lively with tractors collecting the harvest from the fields and vineyards. The community is also home to Gaspereau Vineyards and a new small-lot red wine eloquently and simply named 2016 Gaspereau. It is a wine that is equally as stunning as the place itself. The wine is bright crimson in the glass reminiscent of the late fall foliage and displays the expressive ripe fruit notes of the harvest. Hints of spice from oak aging adds complexity with each sip. Beautifully crafted from the Gaspereau summer sunshine and best enjoyed to warm the heart and soul on a cool, crisp late fall evening.

Fans of Caldera Distillery in River John, N.S. have had some exciting new products to sample over the last couple of years, but the tried-and-true Hurricane 5 is a local whisky that remains a consistent source of pride. Named after a 1939 storm, this rye starts off spicy and bold before finishing soft and mellow. As whisky takes on the essences that surround it, Hurricane 5 shows slight differences with each new release providing a new experience each time.

The Nova Scotia Spirit Co. has made a big impact and local mixologists have fallen in love with their well-made and clean-tasting spirits. Their Willing To Learn Gin is as light, crisp and refreshing as the aromas that spill from the bottle.

Citrusy, fresh herbs and pleasing floral wisps are bound together by the perfect hint of juniper, making this truly a gin for everyone.

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Occasions Autumn 2019

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PREMIUM PICKS

FALL FINDS FROM THE PORT A TASTE OF ITALY PETER ROCKWELL WINE BUYER “If there’s one grape that truly expresses the drinkability and food-friendly stylings of Italian wine, it would have to be Sangiovese. Though grown worldwide, its popularity in Italy’s central regions has made it an international superstar. Red blends from Tuscany take the crown as the kings of Italian Sangiovese-led wines. Bright, balanced and layered with ripe berry goodness, they are stylized classics, especially those from the Tuscan sub-region of Chianti. Excellent to ponder by the glass, they make an amazing match with everything from pizza, meaty pasta sauces and roast lamb to grilled cheese sandwiches.”

Gabbiano Riserva Chianti Classico, Italy, 750ml, $24.99

FALL IN LOVE WITH BROWN SPIRITS

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The Glenlivet 12 YO, 750ml, $58.99

Bearface 7 YO Triple Oak, 750ml, $39.99

“This delicate, yet complex single malt, is from the gently rolling hills of Speyside in the north-east pocket of the Highlands. Its style is signature Glenlivet with the added touches of rich vanilla from some time in American wood. Smooth and creamy with fruity notes of ripe pineapple are beautifully balanced.”

“Award winning and one of the newest entrants to claw onto the scene of Canadian whisky. The label flags “Triple Wood” and in this case, that’s a combination of ageing and finishing the whisky with an intricate mix of American, French and Hungarian oak casks — with each step playing a role in the complexity of flavour.”

Occasions Autumn 2019

Ruffino Il Ducale Toscano, Italy, 750ml, $23.99

Tommasi Poggio al Tufo Rompicollo, Italy, 750ml, $19.98

JENNIFER KATONA SPIRITS BUYER

Redemption Rye, 750ml, $45.19 “This Rye is a throwback to pre-Prohibition when this type of grain was used more predominantly in making American whiskey. Using a base of rye (to use on the label, it must be minimally 51 per cent of the mash bill) will tend to give the whiskey a more spicy or fruity character. Redemption Rye takes this to the next level, they use 95 per cent!”

Thee Ciderr

for alll

Occasionss.

ENJOY RESPONSIBLY.

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OUR PEOPLE

SOMM-STYLE SERVICE MEET MARY DAY Mary Day is a sommelier and Product Specialist at the Portland Street NSLC. How did your journey start at the NSLC? It actually began less than a year ago. Previous to working with NSLC I had spent a couple years at GIO in the Prince George Hotel (PG). During my time at the PG, I had the opportunity to take the CAPS (Canadian Association of Professional Sommeliers) Sommelier program. My employers at the Prince George placed a priority on having their service staff trained as sommeliers.

While I loved working there, I was ready for a change. Working in restaurants doesn’t always provide a balanced lifestyle so I was keen on the stability and consistency which working at the NSLC has provided me.

How has studying about wine helped you in your position with the NSLC? Before I started studying about wine, I only knew the basics such as what is Cabernet or Chardonnay. Through the program I gained deeper insights into the vast world of wine, learning not just about new grape varietals but also the differences between regional styles. It’s allowed me in my current role to be confident knowing I can relay a wealth of information to my customers.

With the fall season approaching, do you have any recommended products for seasonal entertaining?

I do love food. I have a degree in nutrition. With Thanksgiving coming up I tend to recommend warmer styles of white wine such as oak-aged Chardonnay from Burgundy and premium oak-aged Chenin Blanc from South Africa. On the red side, I’ll be recommending to my customers to pick savoury styles such as Italian Barbera, Pinot Noir and Spanish Tempranillo. Don’t forget about beer and spirits. For beer, I like more malty selections this time of year such as Scotch ales, English bitters and porter. Finally, there’s little better on a cool night than classic whisky cocktail. I like the sweetness of bourbon as the base of an Old-Fashioned cocktail.

OUR

PICKS

MARY’S PICKS:

Propeller London Style Porter, 6x341ml, $14.49

Bera Barbera D’Alba, 750ml, $19.98 56

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Woodford Reserve Select, 750ml, $47.43

BAR BASICS

Keeping it social since 2013.

Keep It Social is a student-led partnership promoting responsible consumption, personal choice and a culture of moderation.

For six years, Keep It Social ambassadors have been empowering their fellow students to reduce their risks and respect their limits.

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PARTICIPATING COLLEGES & UNIVERSITIES

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To learn more, visit

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FEATURE FLAVOUR

FOR THE LOVE OF

CRANBERRIES Cranberries are not only a seasonal crop in Nova Scotia, they are also part of our fall entertaining culture.

How many of us make fresh cranberry sauce to accompany our Thanksgiving dinner? Yet, the humble cranberry doesn’t have to be limited to a turkey sidekick. Its tart and tangy flavour profile can enhance any number of seasonal food and drink recipes.

Baked Brie with Cranberries

Terence Bay Breeze

Cranberry Old-Fashioned

Serve with No Boats on Sunday Cranberry Rosé

Recipe by Matt Dash, CUT Steakhouse

1 Serving

4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

2 Servings

8 oz wheel Brie cheese ½ cup cranberry sauce 2 tbsp honey 2 tbsp fresh rosemary leaves

½ oz fresh lemon juice

½ oz Ironworks Gin

½ oz cranberry simple syrup*

2 oz pineapple juice

½ oz egg white

2 oz cranberry cocktail

Orange peel

Lime, for garnish

3 fresh cranberries, skewered, for garnish

Cranberries, for garnish (optional)

Directions:

Pineapple wedge for garnish (optional)

1 orange, zested

Directions:

1. Place ingredients, except cranberries, in an ice-filled cocktail shaker and shake vigorously.

1 baguette, sliced, toasted

1. Add ice to a shaker tin.

2. Strain into a coupe glass.

2. Shake and then strain over ice in highball glasses.

3. Express orange peel over glass.

3. Garnish with a lime, cranberries or pineapple wedge.

4. Garnish with skewered cranberries and orange peel.

3 tbsp hazelnuts, lightly toasted, roughly chopped

Directions: Preheat oven to 350°F. Lightly score top of Brie with a paring knife. Place Brie on a parchmentlined baking sheet or in an oven-safe dish. Top with cranberry sauce and honey. Bake until just melted, about 10 minutes. Remove from oven. Top with rosemary, hazelnuts and orange zest. Serve with toasted baguette.

No Boats on Sunday Cranberry Rosé Cider, 500ml, $4.99 58

1 ½ oz rye whisky

1 ½ oz Ironworks Vodka

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Occasions Autumn 2019

* Place 1 cup sugar, 1 cup water, 1 cup frozen cranberries and 1 tablespoon lemon zest in a pot.

Bring to a boil. When the sugar is dissolved, reduce heat to medium-low. Simmer until cranberries pop.

Strain to remove cranberries and lemon zest.

Refrigerate until ready to use.

Ironworks, Vodka, 750ml, $40.08

Ironworks Gin, 750ml, $43.07

Wayne Gretzky No. 99 Red Cask, 750ml, $38.07

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