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Winter | 2012
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media
Food & Drinks Editor: Mark DeWolf Food Stylist & Props: Mark DeWolf, Kelly Neil Photography: Perry Jackson Art Director: john eaton Advertising Coordination: Meaghan Ferdinand Contributing Writers: Mark DeWolf, Adam Morin Regional Director of Sales: Joel Hartlen Account Executives: John Eagles, Mark DeWolf, Annie Langley Group Publisher, Transcontinental: Fred Fiander
Themed Celebration
Grape Expectations
Published By
Copyright 2012/13 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Drive Halifax, Nova Scotia, B3S 0B9 Tel: 902.421-5888 Fax: 902.425.8118 occasions@holidaymedia.ca www.tc.tc Disclaimer 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, Transcontinental Specialty Publications (Atlantic Division).
Mixology
Inside Welcome Drink of the Season Themed Celebration Mixology Grape Expectations Liquid Lexicon Last Bite
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On the Cover On the Cover This winter we’re talking dark ales - with their flavours of caramel, chocolate, coffee and smoke (among others), they’re the perfect pairing for a fireside get-together.
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WELCOME
WELCOME | The Fall Issue
4
Winter
to a of
Contentment
Outdoor activities are a big part of most Alberta residents’ winter schedule. We’ve devised a menu featuring hearty soups, designed for an after-ski, skating or tobogganing party. These comfort foods are guaranteed to warm you and your guests up after a day out enjoying the fresh, brisk winter air. Enjoy the recipes in our Themed Celebration article, found on page 9.
A Taste of Bordeaux Bordeaux is one of the most revered wine regions in the world. It is also one of its most difficult to understand. We’ve provided you a crash course on Bordeaux. Read our Grape Expectations feature on pg 22 and discover for yourself why the wines of Bordeaux are so loved by wine enthusiasts and collectors alike.
Inspired by the Classics What better time to curl up in front of a fire than a cold Alberta winter’s eve? We suggest putting on an old movie with a bag of popcorn and a warming cocktail. In our Mixology feature, found on page 20, we’re serving up some classic cocktails inspired by Mad Men and the Rat Pack.
Ebony Beauties If you are going to hibernate in your home this winter, do it with a tall glass full of a rich, dark beer. Adam Morin uncovers the origins of classic dark beer styles and serves up a simple but delicious Black and Tan recipe. Find our dark beer-inspired Liquid Lexicon feature on page 26.
Soup’s On
Occasions Winter 2012/13
Let me be your latin lover.
Introducing Naked Grape Malbec, Argentina’s favourite varietal and a bold new addition to our collection. With the smooth flavours of plum and blackberry, your taste buds will say “Hola!” Try our complete line-up of unoaked wines and join us on IT TAKES CONFIDENCE TO GO UNOAKED Please enjoy responsibly.
DRINK OF THE SEASON | Winter
THE TASTE OF
winter CRAN-CITRUS PROSECCO PUNCH Serves 1 Ingredients 1 cup sugar 1 cup water 2 oranges, zested, juiced 4 cups cranberry juice 1 bottle Prosecco Orange slices for garnish Directions 1. Place the sugar, water and orange zest in pot over medium-high heat. 2. When the sugar dissolves, remove from the heat and let cool. 3. Combine the orange juice, cranberry juice and sugar and water solution (simple syrup) in a large container or punch bowl. 4. Ladle punch into glasses and top with equal amounts of Prosecco. 5. Add orange slices to each glass and serve.
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Occasions Winter 2012/13
FA C E B O O K . C O M / G R E YG O O S E ENJOY RESPONSIBLY. GREY GOOSE AND THE GREY GOOSE DEVICE ARE REGISTERED TRADEMARKS. VODKA – 40% ALC. BY VOL.
Soup’s on! By Liz Feltham
Winter’s here! Time to bundle up for cold weather fun; skiing, snowboarding, skating or sledding. After a brisk day outside, get the gang together back at the house or chalet for a pot of hearty stew and spiked hot chocolate. Après-ski (or skate, or sled) parties should be relaxed and easy; hot soup simmering gently on the stove and a stack of bowls and spoons (and homemade biscuits) at the ready. Make a soup buffet by placing covered ceramic pots or soup tureens on home-made trivets out on the buffet,
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FOOD | Themed Celebration
Spicy Corn & Black Bean Stew and let guests help themselves. We’ve added a crafty chalkboard menu to our buffet, so guests know which wonderful soup awaits them in each pot. Be sure to provide potholders and lots of ladles for ease of service, and don’t forget the drinks. Set out a Thermos or two of hot chocolate (adult and kid friendly versions) and let the warmth of hot soup and good company drive away the icy chill.
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Spicy Corn & Black Bean Stew Serve with Ravenswood Vintners Blend Zinfandel (California) Serves 4-6 Ingredients 1 tsp olive oil 3 cloves garlic, crushed ½ cup diced celery ¼ cup diced red onion 1 tsp chopped jalapeno pepper 1 cup cooked black beans ½ cup corn kernels ½ cup vegetable stock 1 cup canned crushed tomatoes
Occasions Winter 2012/13
Directions 1. Heat the oil in a heavy-bottomed pot over medium heat. 2. Add the garlic, celery, red onion, and jalapeno pepper and cook until softened. 3. Place a rounded teaspoon of the filling into each cup. Top each with a sprinkle (1/2 tsp) of Parmesan. 4. Add the beans, corn, vegetable stock and tomatoes. 5. Bring the stew to a simmer; stir and serve.
OUR HOLIDAY PARTIES GO BACK 150 YEARS.
YOURS STARTS TONIGHT.
Follow our story
/Bacardi
PLEASE DRINK RESPONSIBLY. © 2012. BACARDI, THE BAT DEVICE AND OAKHEART ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. SUPERIOR, GOLD AND BLACK RUMS – 40% ALC. BY VOL. OAKHEART RUM WITH NATURAL FLAVOURS & SPICES – 35% ALC. BY VOL.
FOOD | Themed Celebration
Sweet Potato & Bourbon Soup
Sweet Potato & Bourbon Soup Serve with Calona Artist Chardonnay (British Columbia) Serves 4-6 Ingredients 4 slices bacon, diced 2 large sweet potatoes, cubed 1 medium yellow potato, cubed 1 tsp flour 2 cups vegetable stock ½ oz Bourbon
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Directions 1. Cook the bacon in a large, heavy-bottomed pot over medium heat. 2. When the bacon begins to crisp, drain off the fat, reserving one teaspoon. 3. Set the bacon aside, return fat to pot and add the sweet potatoes and yellow potatoes. 4. Cook over low-medium heat, covered, until the potatoes are tender. 5. Sprinkle flour over the vegetables and continue cooking for two to three minutes.
Occasions Winter 2012/13
6. Slowly add the vegetable stock, stirring continually, until the broth is thickened. 7. Add the bourbon and serve.
FOOD | Themed Celebration
Chicken & Chorizo Stew
Chicken & Chorizo Stew Serve with Tapena Sangre de Toro (Spain) Serves 4-6 Ingredients 1 tbsp butter ¼ cup diced yellow onion ½ cup diced celery ½ cup diced carrots 1½ cups chicken stock 1 tbsp all-purpose flour 1 cup diced potato, washed and unpeeled 1½ cups diced chorizo* (spicy dry-cured Spanish sausage) 1½ cups diced cooked chicken Salt & pepper to taste
Directions 1. Heat the butter in a large, heavy-bottomed pot over medium heat. 2. Add the onion, celery and carrots and cook until softened, stirring occasionally. 3. Sprinkle the flour over the vegetables and sauté. Stir for two to three minutes, until the flour has absorbed butter. 4. Slowly pour in the chicken stock; bring to a simmer and then add the potatoes. 5. Continue simmering until the potatoes are cooked. 6. Add the chorizo, chicken and season with salt and pepper; serve.
Editor’s Tip: Be sure to get a Spanish-style chorizo as they are already cooked (technically speaking, they have been cured). If you can’t find Spanish-style chorizo, you can use Mexican style, but you will need to cook the sausages first.
Talking Turkey Soup
Talking Turkey Soup Serve with Peller Family Series Chardonnay (British Columbia) Serves 4-6 Ingredients 3 cups turkey stock (prepare as per chicken stock) ¼ cup uncooked pearl barley ½ cup diced carrot ½ cup diced onion ½ cup diced celery ½ cup diced turnip ½ cup diced cooked turkey ½ teaspoon summer savoury ¼ teaspoon dried sage leaves Salt & pepper to taste
Directions 1. In a large, heavy-bottomed pot over high
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Chill Busting Chili heat, bring turkey stock to a boil. 2. Add the barley and then reduce the heat to low. Cover and simmer 25-30 minutes, stirring occasionally. 3. Add the carrot, onion, celery and turnip and continue to simmer, uncovered, for another 25-30 minutes. The barley should be soft and vegetables should be tender. 4. Stir in the turkey, savoury and sage. Season with salt and pepper; serve.
Chill Busting Chili Serve with Rickard’s Red Ale Serves 4-6 Ingredients 4 strips uncooked bacon, roughly chopped ½ cup chopped onion 4 cloves garlic, chopped fine
Occasions Winter 2012/13
1 tbsp finely chopped fresh jalapeno peppers 2 lb lean ground beef 4 cups canned diced tomatoes, undrained 1 tbsp tomato paste 2 cups cooked red kidney beans 1 tbsp chili powder 2 tsp ground cumin ½ tsp dried oregano Salt & pepper to taste
Directions 1. In a large pot over medium heat, cook bacon for two to three minutes, stirring so the bacon doesn’t stick. 2. Add the onion, garlic and jalapeno and cook for a further one to two minutes, until softened. 3. Add the ground beef and cook until crumbly and no longer pink.
Ring in the holidays at wineorchestra.ca
enjoy [yellow tail] responsibly
FOOD | Themed Celebration
White Hot Chocolate / Dark Hot Chocolate 4. Stir in the tomatoes, tomato paste, beans, chili power, cumin, oregano and continue simmering for at least 30 minutes to allow the flavour to develop. 5. Season with salt and pepper to taste; serve.
White Hot Chocolate Serves 4 Ingredients 8 oz white chocolate, finely chopped ¾ cup heavy cream 3 cups milk 4 oz Bailey’s Irish Cream Liqueur
Directions 1. Melt the chocolate in a double boiler over medium heat. 2. While the chocolate is melting, heat the milk and cream in a heavy saucepan just
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until simmering; stir in the melted chocolate. 3. Add the Bailey’s Irish Cream Liqueur and serve. Editor’s Tip: Omit the cream liqueur to make a kidfriendly version.
Dark Hot Chocolate Serves 4 Ingredients 2 oz unsweetened dark chocolate 2 cups milk 1 cup heavy cream 2 eggs ½ cup sugar 1 tsp pure vanilla extract 4 oz Kahlua
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Directions 1. Melt chocolate in a double boiler over a medium burner. 2. In a heavy saucepan heat the milk and cream just until simmering. 3. In a large bowl, beat eggs and sugar until pale yellow, stir in vanilla extract and the liqueur. 4. Slowly, pour the hot milk and cream mixture into the melted chocolate and stir well. 5. Whisking steadily, slowly pour the egg mixture into the chocolate cream. 6. Blend until heated through. Add the Kahlua and serve. Editor’s Tip: Omit the liqueur to make a kid friendly version.
BEVERAGES | Mixology
Inspired By the 60s
Before the men and women at Sterling Cooper Draper Pryce advertising agency made the 60s cool again, in the highly popular Mad Men series, there was of course, the Rat Pack, whose legend has never died. Invite friends over to watch old movies and serve them classic-cinema cocktails with retro-inspired hors d’oeuvres, such as Deviled Eggs, Pigs in a Blanket and Swedish Meatballs. Make them yourself or do as Betty Draper would do and have them made for you. Remember; arrange taxis or designate a driver to see guests safely home. As avid golfer Dean Martin once said, “If you drink, don't drive. Don't even putt.”
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Old Fashioned When he’s not drinking Canadian Club straight up, Mad Men’s Don Draper uses it to make an Old Fashioned cocktail. Serves 1 Ingredients 1 sugar cube 2 dashes bitters Splash soda water 2 oz Canadian Club Orange Slice
Directions 1. Soak a sugar cube with two dashes of bitters and place in an old fashioned glass. 2. Add a splash of soda water and muddle. 3. Fill with the Canadian Club and garnish with an orange slice. Editor’s Tip You can spice up this classic recipe by substituting Canadian Club Dock 57 Spiced Canadian Whisky for the Canadian Club. Occasions Winter 2012/13
BEVERAGES | Mixology
Gibson Martini Roger Sterling, one of the two managing partners of Sterling Cooper Draper Pryce advertising agency gets his inspiration from a Gibson Martini. Serves 1 2 oz Smirnoff Vodka ½ oz dry vermouth 3 cocktail onions
Directions 1. Place the vodka and vermouth in a mixing glass filled with ice. 2. Stir until cold then strain into a chilled martini glass. 3. Garnish with cocktail onions.
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Occasions Winter 2012/13
BEVERAGES | Mixology
A Gentleman’s Drink Truth be told, Frank Sinatra enjoyed his whiskey. His preferred drink included four ice cubes, two fingers of whiskey and a splash of water. So why verge to far from his favourite drink? Serves 1 2 oz Jack Daniels Tennessee Whiskey Splash of water
Directions 1. Add four ice cubes to an old fashioned glass and top with Jack Daniels and a splash of water. 2. If you want to drink it like Frank would, don’t hold the glass by the rim. Cup the glass with a cocktail napkin. www.occasionsmagazine.ca
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GRAPE EXPECTATIONS | Bordeaux
A Taste of
Bordeaux Bordeaux Crash Course There’s a certain enigmatic quality to Bordeaux. How do you know which wine to buy? Is the vintage the most important determinant of quality or is it the vineyard or the winery? The great chateaux of Bordeaux have purposively built a great wall between themselves and the consumer over the last thousand years. We’ll try and break down the barriers to provide you some insight into the inner workings of Bordeaux and how that relates back to the quality of wine in your glass.
In 1152, Henry II married Eleanor of Aquitaine and England gained control over Bordeaux. From this period on Britain became the principal customer of the Bordeaux wine industry. Bordeaux’s fortune rose and fell over the next few hundred years based on the tenuous relationship between England and France, but regardless of the conflict English wine enthusiasts
Historical Context: When Henry Met Ellie The Romans originally brought grape vines to Bordeaux, but it wasn’t until the Middle Ages that Bordeaux established itself as the dominant player in the French wine industry.
never lost their love for Claret (the English term for Bordeaux wines). This relationship between England and France has defined the Bordeaux wine industry ever since. Eventually British, Irish and later Germans and Dutch settled in Bordeaux. They would become the merchant class, working the dockyards, ensuring Bordeaux would be transported to England and around the world. Those shippers took on the responsibility of buying barrels of Bordeaux, aging them and shipping them to market. They eventually became known as negociants and, in fact, it was their name that became the standard of excellence. Hence some of Bordeaux’s greatest wines continue to bear English names such as Chateau Palmer. To this day the negociants play an important role in how wine is sold, although they no longer age the wine in barrels. Following
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GRAPE EXPECTATIONS | Bordeaux
Bank are more unctuous and more fruit forward in youth.
World War II, the Chateaux took back the responsibility of aging their wines in barrels and bottling their wines, but continue to rely on the negociants to sell their wine around the world. With such a long history perfecting the Bordeaux wine style, is there any wonder why their great wines are revered by wine enthusiasts and collectors around the world?
Basics of the Blend:The Encépagement All Bordeaux wines, regardless if they are dry or sweet white wines, rosé or red wines, are blends. The blend of a particular winery in Bordeaux is known as the encépagement, while the individual grapes are known as the cépages. Why? There are a few reasons. There is a little economics at play, terroir and winemaking. Let’s discover the grapes and discuss the rationale of the blend.
Team Red: Cabernet Sauvignon: Cabernet Sauvignon is full and tannic with characteristic cassis fruit, mint and develops cedar notes with age. It gives body and structure and intensity of colour to the blend and also contributes to the longevity of wines. Mostly found in the gravelly soils of the Medoc, although a little is found throughout Bordeaux. Cabernet Sauvignon is the last to ripen so it’s less
favourable where the growing season is shorter. The end result is the wines of the Medoc are more angular, long living and more often closed (less aromatic) in youth compared to Right Bank wines. Merlot: Merlot adds plump, succulent fruit, a round texture, fullness of body and alcohol. It’s softer in acid and lower in tannin. It helps to round out and complement the tougher Cabernet Sauvignon in youth. Merlot loves cool soils such as clay, found throughout Bordeaux, but more dominant in the Right Bank (the large area on the right side of Gironde Estuary and Dourdogne River). By far the largest planted varietal in Bordeaux. Even in the Medoc where Cabernet is king, Merlot plays a very important role not only for its role in the blend, but also it’s more likely to ripen in a cool vintage. The result is the wines of the Right
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Cabernet Franc: This variety is considerably lighter in body and structure (softer tannins) than its Cabernet cousin. It adds perfume and earthy seasoning to the blend. Because of its earlier ripening and preference for limestone soils, Cabernet Franc is preferred over Cabernet Sauvignon in much of St. Emilion and Pomerol. The others: Malbec adds colour and rich, earthy flavour, while Petit Verdot can offer aromas such as pencil shavings along with colour and tannin. Finally, the little used Carmenere can add mocha notes when picked fully ripe.
Team White: Sauvignon Blanc from Bordeaux tends to be less pungent and zippy than regions where it shines as a varietal. In Bordeaux, Sauvignon Blanc tends towards a lighter, crisper style with some refreshing acidity, the perfect balancing partner for the other primary white grape – Semillon. Notably it lends a fresh character to the great white wines of the Graves. The best of these wines now enjoy oak maturation. Its acidity and freshness also plays an important role in Bordeaux’s other great wines, the famous desserts wines of Sauternes, Barsac and Monbazillac. 23
GRAPE EXPECTATIONS | Bordeaux Semillon produces a rich, viscous and somewhat ‘waxy’ textured wine of relatively high alcohol and low acidity. It’s intensity of flavour benefits greatly from being blended with Sauvignon Blanc’s natural acidity. Semillon’s fruit intensity, thin skin and susceptibility to Botrytis make it of particular importance in the sweet wine areas such as Barsac and Sauternes. Muscadelle adds aromatic spiciness and grapey richness. Used in moderation, it adds another dimension to Bordeaux whites, both dry and sweet.
Appellation versus Classification: Like all French wine regions, the wines of Bordeaux are organized by their place of origin (appellation) known now as AOP (Appellation d’Origine Protégée). Wines from the largest regions, and subject to the least stringent production methods, are labelled
with a regional designation such as Bordeaux or slightly more defined areas such as the Medoc or Haut-Medoc. Finer wines are often labelled from a smaller commune with a more defined terroir and are made according to stricter regulations. Some of the most famous include the Medoc’s Pauillac and Margaux AOP or across the Gironde on the Right Bank there is Saint-Emilion and Pomerol. There is an argument to be made that in terms of quality wines in Bordeaux the various classification systems play a greater role than appellation. The most famous classification system is Bordeaux’s 1855 Classification system, which was originally created to rank the great wines of the region (at that time seen as the Medoc). The best estates were ranked 1st (or Premier) to 5th Growth. The ranking (once revised to move Chateau Mouton-Rothschild to the top tier) has largely determined the value of the wines
Vintage Matters: In a marginal climate, such as Bordeaux, vintage matters. Check out the vintage chart below (Vintage and scores as determined by Wine Spectator magazine)
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ever since and afforded those on the list every economic advantage to continue to make great wines. When buying a bottle of Bordeaux from the Medoc look for the words Grand Cru Classé on the label. The top estates will be labelled as Premier Grand Cru Classé. The sweet wines of Bordeaux were also ranked at the time, with Chateau d’Yquem receiving the highest honour. It was afforded the title of Premier Grand Cru Classé Supérieur. The Graves (the area just south of the city of Bordeaux), which was largely snubbed by the 1855 classification, created its own, listed shortly thereafter. Later still, the government created the Cru Bourgeois, to recognize the best of the estates that did not get ranked in the 1855 Classification. Wines labelled as Cru Bourgeois often represent great value, especially in good vintages.
Red Wine
Medoc, PessacLeognan
Red Wine
St-Emilion, Pomerol
Sweet Wine
Sauternes
Vintage 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000
Score 88-91 96-99 97 87 85 90 98 89 95 86 90 99
Vintage 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000
Score 88-91 96-99 96 88 86 89 98 88 94 87 89 97
Vintage 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 97 87
Score 94-97 95-98 95-100 90 92 91 93 89 95 87 97 87
Occasions Winter 2012/13
GRAPE EXPECTATIONS | Bordeaux The Right Bank Saint-Emilion has its own system. The most basic wines are labelled with only the appellation, while wines of greater distinction are known as Grand Cru or Grand Cru Classé. The best estates are labelled as Premier Grand Cru Classé (A or B). There are now four estates that command the title of the Premier Grand Cru Classé A.
Producers’
Choice
The Greatest Red Wines of Bordeaux’s Medoc as Defined by the 1855 Classification FIRST GROWTHS (PREMIERS CRUS) • Château Lafite-Rothschild (Pauillac) • Château Margaux (Margaux) • Château Latour (Pauillac) • Château Haut-Brion Pessac Leognan (Graves) • Château Mouton-Rothschild (Pauillac) (elevated in 1973)
The Greatest Red Wines of SaintEmilion’s Classification system FIRST GROWTHS (PREMIERS CRUS) • Château Ausone • Château Cheval Blanc • Château Angelus (elevated in September, 2012) • Château Pavie (elevated in September, 2012)
Taittinger Champagne Brut Toast the season with the Champagne choice of connoisseurs.
Editor’s Note: Did you know a winery’s standing on the 1855 list is not restricted to its home vineyard? In fact in the last 150 years many of the top estates have purchased wineries and vineyards that were not classified.
entwine Pinot Grigio
entwine Merlot
entwine celebrates the partnership of food and wine, and the coming together of Wente Vineyards and Food Network. entwine wines are delicious on their own, yet also work with the flavors of food to make any meal more enjoyable.
entwine Merlot is juicy and mouthwatering – think mid-summer plums and cherries, with a hint of black tea. Entwines with: grilled pork, mac and cheese, meatloaf, pizza, and wild salmon.
entwine Pinot Grigio is crisp, refreshing, and citrusy, like a green apple drizzled with lime juice and honey. Entwines with: Asian takeout, guacamole, ham, salty cheese, and tropical fruit.
entwine is all about great things coming together. Laughter and great food, old stories and new acquaintances. Share your entwine Merlot with friends, kicking back with a movie or lingering over desser
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Champagne is a sparkling wine made using the classic grape varietals (Chardonnay, Pinot Noir, Pinot Meunier,) and traditional methods of Champagne, including a secondary fermentation in the bottle to create bubbles. Taittinger is known for its wonderful elegance, finesse, delicate balance and richness on the palate. Enjoy it at celebrations or try a glass before dinner paired with an appetizer or salad course. Or be daring and enjoy this Champagne in a more casual setting like movie night with a bowl of buttery popcorn or crisp salty kettle chips. It's a surprisingly satisfying match. 90 Points- Wine Spectator
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LIQUID LEXICON | Ebony Beauties
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Occasions Winter 2012/13
LIQUID LEXICON | Ebony Beauties
By Adam Morin
Beer comes in every shade between topaz yellow and midnight black, but the ones north of amber are renowned for their full flavour and complexity. Dark beer uses a small portion of heavily roasted malt barley, imparting flavours of caramel, chocolate, coffee and smoke (among others). The resulting brew mixes bitter, sweet and savoury notes. While they may not be to everyone’s liking, for those looking for a complex beer experience there is no better place to start than dark ales. Generally speaking, dark beers (like red wine) should be served at cellar temperature, which allows their complexity to shine through while keeping alcohol flavour and aromas in check. Also like red wine, full-bodied beers need equally rich meals to pair with; steak, lamb or game meat works wonderfully with darker brews. However, all dark beer isn’t created equal and there are dozens of different kinds available to suit all tastes and needs. Below is a summary of the main types of dark beer found at most Real Canadian Liquor Stores.
Porters Porters have been brewed in the environs of London for at least 300 years and this original dark ale is still a favourite. Porter was named for the dockworkers who took a liking to it. Porters are made from a combination of high-extract pale malt, creating body, and roasted barley, which supplies the colour and rich flavours. Porters have dark, almost opaque colours and a taste imbued with caramel, coffee and chocolate notes. This is a beer to sip (ideally just below room temperature), ponder and enjoy. You can also enjoy it served with rich chocolate desserts.
Stouts Stouts tend to have a more pronounced hop profile and consequently are drier than Porters. Stouts can also be relatively high in alcohol, intensely bitter and very filling; “cold barley soup”, as the 27
LIQUID LEXICON | Ebony Beauties
Brown Ale This style represents a uniquely English tradition: in fact, the Brown Ale was a precursor to Stouts and Porters. Brown Ales are made using a combination of pale and roasted malts, imparting a toasty, nutty flavour. Lighter in colour and body than most Stouts and Porters, they make a great introduction to the world of dark beer. Brown ales are traditionally relatively low in hop bitterness, which further accentuates their sweet malt profile.
Bock Bock beers are strong lagers that are lightly hopped. The use of lager yeast and a combination of pale and roasted malts result in a beer with a rich, malty, toasty flavour, but without the fruitiness and hop notes associated with many dark Ales. Over the centuries, stylistic and seasonal variations have emerged, resulting in Bock beers ranging in colour from copper to medium-brown. Regardless, all Bock beers are full-bodied, a result of being quite high in alcohol (generally above 7% ABV). They make a great way for Lager drinkers to explore the world of dark beers.
saying goes. The first Stouts were brewed in the late 18th century for the Russian Imperial court. In an outpost of European decadence, marooned in subarctic climes, a rich, warming beer was sorely needed. This style eventually gained popularity in England and became known as "stout porters", indicating a familiar Porter-style beer with a little extra oomph. There have been stylistic changes over the centuries; nowadays, Stouts range from the relatively tame, such as Guinness Pub Draught, to intensely potent Russian Imperial Stouts, which are often 8% alcohol or higher. It's important to remember, though, that colour has little or no bearing on the body of the beer. The magic lies in the malt-to-water ratio, as this determines the specific gravity and potential alcohol of the beer, which in Stouts is generally very high. Stout’s bittersweet, heavy nature makes it an ideal pairing with bitter chocolate, but its smoky tones also makes it a fine pairing to smoked salmon and even rich stews.
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Occasions Winter 2012/13
LIQUID LEXICON | Ebony Beauties
Black and Tan The Black and Tan originated in English pubs as a mixture of draught Pale Ale and Stout or Porter. Subsequent modifications to the recipe allowed for a mix of Lager and Stout, known as a Half and Half. Another option for those easing into the dark beer world is the Crown Float, which combines Stout and cider.
Black and Tan Serves 1 Ingredients: 8 oz Pale Ale 8 oz Stout Directions: 1. Pour the Pale Ale into a pint glass. 2. Slowly add the Stout so it floats on top.
FOOD | Last Bite
Frozen Chocolate and Blue Cheese Loaf
1. 2.
3. 4.
5.
6. 7.
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Occasions Winter 2012/13
Port Revisited PORT
– a fortified wine made from indigenous grapes from Portugal which has a neutral grape spirit added during fermentation to retain sweetness and colour, aged in either barrel or bottle, thereafter becoming a ruby or a tawny. A versatile elixir to be enjoyed as an aperitif or after dinner with dessert.
Ruby Port:
Tawny Port:
Aged Tawny Ports:
Ruby Port is a bright, ruby coloured Port; hence its name. These young, lightly oaked wines offer fresh notes of blackcurrant and sweet cherry flavours. A wonderful example of a Ruby Port is Fonseca Bin No. 27 which has a lush, velvety texture on the palate.
Tawny Ports also get their name from their colour as tawny hues emanate from the glass. A regular Tawny Port such as Fonseca’s Tawny Port is aged for 3 years in oak casks giving the Port time to breathe and acquire nuances of dried fruit and nuts.
An aged Tawny Port may be labelled as 10, 20, 30 or 40 Year Old. The age on the bottle indicates the average age of the Ports blended to make the wine. The master blender seeks to replicate the house style and taste of the Port each time a new bottling is done.
Fast Fact: Did you know that Fonseca Bin No. 27 was created over a century ago for personal family consumption and it was only released to the public in 1972. The Port was kept in a bin numbered 27 that the family members would draw from when needing a bottle for home enjoyment. Serving suggestion: Enjoy on its own or with dark chocolate desserts or blue-veined cheeses. Try it with our Molten Chocolate Cake with Blue Cheese Cream. CSPC# 156877 www.liquorconnect.com/156877
Serving suggestion: Enjoy on it’s own, slightly chilled or paired with crème brulée or nutty desserts like Tiramisu. This young style of Tawny Port can also make an excellent cocktail.
The Manchester 1 3⁄4 oz. Fonseca Tawny Port 1⁄2 oz Melon Liqueur 3 oz. Cranberry Juice Slice of Lime Shake well, serve over ice in a high-ball glass CSPC# 727339 www.liquorconnect.com/ 727339
Fast Fact: No need to age this type of port any further. The house of Taylor Fladgate has been good enough to do this for you. Taylor Fladgate’s 10 Year Tawny Port is the #1 selling port in Alberta and with good reason ~ it’s beautifully crafted capturing the ripe figgy, jammy flavours of butterscotch with a subtle nuttiness on the finish showing delicate wood notes. Serving suggestion: Delicious on its own, served slightly chilled, or paired with pecan pie or apple strudel. CSPC# 121749 www.liquorconnect.com/121749
ERVEZA.