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Fall | 2012
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media for NLC and is intended for the enjoyment of Newfoundland & Labrador consumers. . Publication Director: Greg Gill, NLC Food & Drink Editor: Mark DeWolf Editorial Board: Rob Simms – VP Sales and Marketing, NLC Greg Gill – Director, Marketing and Communications, NLC Vicki Colbourne - Category Manager, Spirits / Beers, NLC Blair Boland – Category Manager, Wines, NLC Erin Brennan - Special Events Coordinator, NLC Mark DeWolf – Food & Drink Editor, Transcontinental Food Stylist & Props: Mark DeWolf, Kelly Neil Photography: Kelly Neil Art Director: john eaton Advertising Coordination: Meng Zhao Contributing Writers: Contributing Writers: Jeremy Bonia, Mark DeWolf, Andrew Facey, Michelle LeBlanc, Adam Morin, Andrea Maunder
Themed Celebration
Tasting Menu
Copy editor: Ken Partridge Copy Writer: john eaton Sales Manager: Joel Hartlen Account Executives: John Eagles, Mark DeWolf, Tracey Wallace Group Publisher, Transcontinental: Fred Fiander Copyright 2011/2012 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. 1888 Brunswick Street, Suite 609 Halifax, Nova Scotia, B3J 3J8 Tel: 902.425.8255 Fax: 902.425.8118 occasions@holidaymedia.ca www.transcontinental-media.com 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/Holiday Media (Atlantic Division). Please note all products listed within this publication are available in most NLC stores throughout Newfoundland & Labrador. Prices and availability subject to change without notice.
Newfoundland Labrador Liquor Corporation P. O. Box 8750, Station A, 90 Kenmount Road St. John's, NL A1B 3V1 Fax: (709) 724-1152 Phone:(709) 724-1100 Published for
www.nlliquor.com Published By
Mixology
Inside Welcome Undiscovered Treasures Drink of the Season Themed Celebration Grape Expectations Local Flavour Expert Advice Liquid Lexicon Mixology Beer Basics Tasting Menu Food & Drink Pairings Tasting Menu Restaurant Spotlight Last Bite
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On the Cover On the Cover Add a little heat to the cocktail routine with Wiser's Spiced Whisky; the latest of a new family of spiced whiskies that are proving to be the hottest item in the spirits aisle. Join us on November 23rd at the Whiskies of the World Show in St. John's where we'll be mixing up cocktails featuring Wiser's Spiced Whisky.
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WELCOME
WELCOME | The Fall Issue
4
Fall
to a of
Flavour
Autumn in Newfoundland and Labrador is a great time for food and drink. Our annual Wine Fest is a weeklong celebration of the world’s best wines, opening with the always popular Gala Dinner on Saturday, October 13th and wine tasting events Wednesday, October 17th to Saturday, October 20th, concluding with our Wine Makers Luncheon on October 20th at the Sheraton Hotel Newfoundland. Spirit lovers can also rejoice as once again we will be hosting our annual Whiskies of the World Show on Friday, November 23rd from 7-10 pm at the St. John’s Convention Centre. – Mark DeWolf, Food & Drink Editor, Occasions
Chicken and Wine: A Perfect Pairing Chicken has to be the most versatile protein. It can be grilled, steamed, roasted, fried, broiled or stir fried. It’s ability to work with a variety of cooking methods and spices and herbs also makes it exceptionally versatile when it comes to food and wine pairing. We, along with NLC’s Sommelier and Senior Product Knowledge Consultant Andrew Facey, have devised four easy to prepare chicken dishes with a range of wines to match. Eating well has never been so easy or flavourful. Find the recipes in our Tasting Menu on page 42.
Hot Spirits: Adding Spice to the Cocktail Repertoire One of the hottest trends in the spirits category is spice. While there is a long tradition of spiced rums, there continues to be innovations within the category as distillers fine tune their products to meet consumer taste preferences. A fine example is Lamb’s Black Sheep Spiced Rum which has recently been updated. We’ve used the new and improved version to make our Drink of the Season, the Ginger Spiced Apple. You can find the recipe on page 8. Thanks to the success of spiced rums, Canadian and American whisky producers are now infusing their spirits with exotic ingredients. We suggest spicing up your cocktail routine with whisky. Find the recipes in our Mixology feature on page 31.
The Wine Tasting Party: Judgment of Newfoundland and Labrador Wine tasting parties have become popular throughout North America. Setting one up in your home is easy. All you need are some basics. We’ve provided some guidance on getting started, some suggestions for wines for the event, and, if you want to add a little gourmet flare to the occasion, some appetizer recipes to match. California wines famously bested their French counterparts in the 1976 Judgment of Paris. We’ve chosen a few for you to compare so you can have your own Judgment of Newfoundland and Labrador. Find the article on page 11 .
Occasions Fall 2012
CRUNCH TIME.
The only thing on your schedule is a casual stroll to take in all the bursting colours of the season. And when you return from enjoying the brisk autumn air, it’s nice to have a simply smooth wine to warm up to.
Life is simpler here.
Please drink responsibly.
GREAT FINDS | The Fall Issue
Undiscovered Hold on to the Summer Autumn is here but you can hang on to the summer by serving Skinnygirl Sangria. The latest from the Skinnygirl line of calorie conscious drinks is their white sangria. Pour it over ice and add a few slices of fresh fruit and you’ll forget the chill in the air. Those with wine on the mind can dream of a Tuscan summer’s day with a glass of Banfi Centine Bianco Toscana IGT. This new listing is a refreshing blend of Pinot Grigio, Sauvignon Blanc and Chardonnay. It’s a great pairing with simply prepared fish dishes such as cod fritters. Marius Red, a blend of Syrah and Grenache from Rhone super vintner, Michel Chapoutier, is a spicy and well-structured red wine that makes a great partner to grilled red meats. Enjoy it with a lateseason barbecue.
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TREASURES
Dinner in a Snap Choosing a great value wine to have with dinner has never been easier thanks to Snap Dragon Chardonnay. These fruit-forward, easy-to-drink wines, are great accompaniments to casual fare. Try the Chardonnay with roast chicken and the Cabernet Sauvignon with just about any red meat dish. Grownup Drinks Look for El Dorado 12 Year Old Rum on the shelves of your local NLC Liquor store. This sophisticated rum exudes class. It has exotic fruit and spice aromas and a mildly sweet palate that finishes long and dry. You can drink this rum on its own or with just a touch of mix. Mill Street Tankhouse Ale will appeal to the discerning beer drinker. This pale ale is handcrafted. Made from five different malts and Cascade hops, it delivers a mix of citrus and roasted malt flavours and a lightly hoppy finish that appeal to beer lovers. But even the most sophisticated
Occasions Fall 2012
among us like to let our hair down and have some fun. Finish off the night with Adult Chocolate Milk. It is a grownup drink that tastes like chocolate milk with a kick. Featured Products: Skinnygirl Sangria (750 ml, $15.99) Banfi Centine Bianco Toscana IGT (Italy, $16.98) Marius Red (France, $16.98) Snap Dragon Chardonnay (California, $13.99) Snap Dragon Cabernet Sauvignon (California, $13.99) El Dorado 12 Year Old Rum (750 ml, $37.58) Mill Street Tankhouse Ale (6 x 341 ml, $13.99) Adult Chocolate Milk (750 ml, 29.94)
Inspired by the Traditional Double-Baked Italian Biscuit
PLEASE ENJOY RESPONSIBLY Š R&A Bailey & Co. 2012. The BAILEYS word and associated logos are trademarks.
BAILEYSCANADA
DRINK OF THE SEASON | Fall
THE GINGER APPLE Serves 1 Ingredients 1 oz ginger syrup 2 oz Lamb’s Black Sheep Spiced Rum (750 ml, $27.25) 2 oz apple juice Ÿ oz lemon juice Candied ginger
THE TASTE OF
autumn 8
Occasions Fall 2012
Directions 1. Make the ginger syrup by slicing a 2-inch piece of peeled ginger into 1/8-inch slices. Place the ginger in a pot with 1 cup of water and 1 cup of sugar. Bring to a boil. When the sugar dissolves, remove the pot from the heat and pass through a fine mesh sieve. Let cool. 2. Place the ginger syrup, rum, apple juice and lemon juice in a cocktail shaker with ice; shake vigorously. 3. Strain the liquid into a chilled cocktail glass; garnish with candied ginger.
SEAGRAM’S V.O. AWARD WINNING WHISKY* *Best Canadian Whisky, Double Gold Medal, 2010 San Francisco World Spirits Competition. Please enjoy responsibly. © Diageo Canada Inc. 2012. All rights reserved. Tous droits réservés.
HOW TO CREATE
A WINE TASTING
PARTY JUDGMENT OF NEWFOUNDLAND AND LABRADOR Setting up a wine tasting in your home has become very fashionable. If you remember a few points and with a little preparation your sure to impress your friends.
Getting Started Select a Theme We recommend beginning with a tasting of some of the major grape varieties, to highlight the differences between New
World and Old World styles. You can create any number of interesting tasting party options such as investigating a specific country or even simply inviting everyone to bring a bottle that is special to them. Decide if you want to incorporate food or not. For our recommended tasting we’ve provided you the opportunity to make the event as simple or elaborate as you like.
www.occasionsmagazine.ca/nlc
Invitations Send out invitations or e-vites highlighting the theme of the event. The optimal number of attendees at a tasting event is 8 to 12, as this allows you to pour everyone 1 ½ to 2-ounces of each wine from a single bottle, with a little left over in reserve. If you are splitting the costs you can assign each person a wine to bring to the event or the host can buy all the wines and be 11
FOOD | Themed Celebration
WINE TASTING PARTY reimbursed by the guests. You can do a great tasting for $10-$20 per person. Your local NLC Liquor Store retail staff can help create a list of wines for your next event.
Tasting Essentials Wine Glasses While the Riedel wine company has effectively created and marketed wine glasses to suit all styles of wine, you don’t need to mortgage your home to provide proper wine glasses to host a tasting party. Professional tasters have long relied on ISO (International Standards Organization) tasting glasses. The small ‘stretched egg’ shape of these stemmed glasses provides a consistent medium to taste wines and their tapered bowls help to retain aromatics. Not to mention the bowl begins to taper at the 50 ml point, allowing you to serve your guests a consistent 2-ounce pour of each wine, which is the right amount to do a thorough analysis of the wine.
Palate Cleansers Be sure to set out glasses of mineral water for each guest and provide a basket filled with cubes of mildly flavoured bread. The purpose of the water and bread is to cleanse the palate before tasting a new wine.
Tasting Sheets A great idea is to provide guests with a tasting sheet providing space to take notes on the wine’s appearance, aroma and taste. Go to occasionsmagazine.ca/nlc for a downloadable tasting sheet. 12
Setting the Table The ideal environment for tasting wine is a bright space with lots of natural light. Use white linen to set your table to provide a neutral environment to evaluate the wine’s appearance. If you don’t have white linen, simply provide guests with a blank white sheet of paper to assess the colour of the wine.
Judgment of Newfoundland and Labrador For our tasting we’ve selected 4 varietals – Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Shiraz (aka Syrah). We’ve provided a New World and an Old World selection of each variety for comparison. To add a little friendly competition to the event, we’ve pitted French versus American wines – in the spirit of the famous 1976 Judgment of Paris. Enjoy the tasting without food or if you like you can incorporate a cheese to match each wine or an appetizer to go with each varietal. No matter if you keep it simple or make it a more elaborate gourmet experience, we’ve got you covered. Don’t forget to mark your favourites. Try the wines with and without food. You might just discover you like one style to sip on and another to have with dinner. For fun, you might consider showing the movie Bottle Shock, a film loosely based on the events surrounding the 1976 Judgment of Paris, after the tasting.
Sauvignon Blanc What to Expect: Sauvignon Blanc tends to be light to medium-bodied and displays a characteristically tart flavour profile sometimes described as zesty. Unblended versions offer citrus, fresh herb, mineral, asparagus and cut-grass tones. New World versions are often even more expressive with some passionfruit, melon and even fig notes thrown into the mix giving the wines a “fruit basket” character.
Old World Pairing: Roasted Pepper and Feta Pastry Shells Serve with Gitton Sancerre Blanc (France, $24.87) Makes 30 pieces Ingredients 30 puff pastry Vol-au-Vent shells 4 oz cream cheese 4 oz crumbled feta cheese 1 tbsp lemon juice 1 tsp olive oil 1 red pepper, roasted, skins and seeds removed, minced 1 ⁄3 cup kalamata olives, finely chopped 2 tbsp fresh oregano, chopped 3 tbsp parmesan, grated
Roasted Pepper & Feta Pastry Shells Occasions Fall 2012
FOOD | Themed Celebration Directions 1. Cook puff pastry Vol-au-Vent shells according to package instructions. 2. While the shells are cooking, combine the remaining ingredients, except the parmesan, in a food processor; blend. 3. Place a rounded teaspoon of the filling into each cup. Top each with a sprinkle (½ tsp) of parmesan. 4. Just before serving set oven to broil. Broil for 1 – 1 ½ minutes or until top parmesan has melted.
Directions 1. Cook puff pastry Vol-au-Vent shells according to package instructions. 2. While the shells are cooking, combine the remaining ingredients in a bowl; mix thoroughly. 3. Place a teaspoon of the filling into each cup. Cheese Pairing: Fresh goat’s milk cheese, such as Chevre, is the classic accompaniment to Sauvignon Blanc. Its light texture and tangy flavour is a great match to the lively green fruit flavours and citrus-like acidity of the grape. Many flavoured goat’s milk cheeses are now available at most major grocery stores. These richer flavoured cheeses are best suited to more expressive New World Sauvignon Blanc.
Chardonnay What to Expect:
Shrimp & Crab Salad Pastry Shells
New World Pairing: Shrimp & Crab Salad Pastry Shells Serve with Robert Mondavi Private Selection Sauvignon Blanc (California, $18.98) Makes 30 pieces Ingredients 30 puff pastry Vol-au-Vent shells ½ cup salad shrimp ½ cup crab meat 1 rib of celery, finely chopped 2 tsp mint, finely chopped 1 lime, zested, juiced 2 tbsp mayonnaise
Chardonnay is hard to define yet perplexingly always recognizable despite its aromas ranging from tart green apple and pear to pineapple and acacia flower. The variance is largely due to climate. Add in some oak and malolactic fermentation and you might also get some toasty, buttery, vanilla, coconut and spice character. Old World versions tend to be less overt with flavours veering to orchard fruits and light vanilla notes if oaked. New World versions are more likely to be exotic with more pronounced toasty and spicy oak notes; although they are increasingly being made in a fresh, less oaky style.
www.occasionsmagazine.ca/nlc
Smoked Salmon And Apple Rolls
Old World Pairing: Smoked Salmon and Apple Rolls Serve with Latour Grand Ardeche Chardonnay (France, $20.79) Makes 16 pieces Ingredients 4 oz hot smoked salmon, chopped 1 8-oz package cream cheese, room temperature 2 tbsp fresh dill 2 tbsp heavy cream 6 flour tortillas 2 granny smith apples, core removed, finely chopped Juice of a lemon 8 chives, finely diced
Directions 1. Place the first four ingredients in a blender or food processor; purée until smooth. 2. Combine the chopped apples and lemon in a bowl. 3. Spread about 2 tbsp of the mousse onto each tortilla and top with equal amounts of diced apple and chives. 4. Roll the tortillas up tightly and wrap with
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FOOD | Themed Celebration plastic wrap. Refrigerate for 2 hours. mixture. Roll into a ball and then place on a 5. Just before serving, slice the tortillas, with a baking sheet. Refrigerate for 2 hours. serrated knife, into bite size pieces. 4. In separate bowls place remaining bread crumbs, flour and eggs. Dip salmon cakes in the flour, then dip into egg mixture and finally into the bread crumbs. Flatten the salmon balls so they become 1-inch diameter discs. 5. Heat remaining olive oil in a large sauté pan. 6. When the oil is hot, add the salmon cakes. When the cakes are golden brown, flip and cook on the other side. Cook in batches until complete. Mini Salmon Cakes
New World Pairing: Mini-Salmon Cakes Serve with La Crema Sonoma Coast Chardonnay (California, $31.98) Makes 16 pieces Ingredients 2 tbsp olive oil ½ cup mayonnaise 1 ½ cups red pepper, very finely chopped ½ cup white onion, finely chopped 1 lb skinless, boneless salmon fillets, chopped into small pieces 2 2⁄3 cups bread crumbs 1 ⁄4 cup chopped fresh chives 2 tbsp chopped fresh basil 6 tbsp all-purpose flour 3 large eggs, whisked
Directions 1. Heat 2 tbsp of olive oil in a large sauté pan over medium-low heat; add the onion and peppers and sauté until peppers are soft. Let cool. 2. In a large bowl combine salmon, chives, basil, 2⁄3 cup bread crumbs, mayonnaise and sautéed onions and peppers; mix well. Season with salt and pepper. 3. Measure out 1⁄6 cup portions of the salmon 14
Cheese Pairing: A classic match with Chardonnay is Brie. The rich texture of Chardonnay matches the creaminess of the cheese, while the wine’s acidity also helps to cut through some of its fatty richness. Beware the earthy-flavoured rind of many Brie cheeses can permeate lighter Chardonnays so opt for ones with some oak influence.
Cabernet Sauvignon What to Expect: The king of red grapes is known for its combination of rich currant and blackberry fruit flavours and lingering astringent finish. Many Old World versions capture a subtle leafiness that sometimes includes a vegetal (bell pepper, asparagus) character. Often aged in French oak, these versions can also have some light vanilla and toasty notes and may acquire a tobacco or cedar-like character with age. New World versions are more boldly fruity, have softer tannins and often possess more intense oak flavours, although Napa Valley (California) Cabernets and certain Australian versions also offer an appealing minty note. Occasions Fall 2012
Old World Pairing: Seared Tenderloin with Minty Salsa Verde Serve with Carbonnieux Red 2008* (France, $57.50) *This wine is a blend of 65% Cabernet Sauvignon and 35% Merlot Makes 16 pieces Ingredients 1 baguette, sliced, toasted 1 cup parsley, chopped 1 cup mint, chopped 1 clove garlic, minced 1 tbsp dijon mustard 1 tbsp capers 4 tbsp olive oil 1 lb beef fillet, sliced in ½-inch thick pieces
Directions 1. Place parsley, mint, garlic, mustard, capers and 2 tbsp olive oil in a blender; purée. 2. Place a sauté pan over medium-high heat. 3. Add the remaining olive oil. 4. When the olive oil is hot sear the beef for 3-4 minutes per side. Cook the beef in batches to avoid overcrowding the pan. 5. Let the beef rest for 5 minutes, then place a slice of beef on a piece of toasted baguette and top with salsa verde.
New World Pairing: Seared Tenderloin with Blackberry Sauce Serve with Sterling Vineyards Cabernet Sauvignon (USA, $30.99) Makes 16 pieces Ingredients 1 baguette, sliced, toasted 3 tbsp olive oil 1 shallot, minced 1 cup blackberries ½ cup sugar 2 cups red wine 1 tbsp balsamic vinegar 2 tbsp mint, chopped
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FOOD | Themed Celebration
Seared Tenderloin with Blackberry Sauce Directions 1. Place a sauté pan over medium heat; add 2 tbsp of olive oil. 2. When the olive oil is warm, add the shallots and sauté until translucent. 3. Add the blackberries, sugar and red wine and bring the liquid to a boil. 4. When the liquid has reached a boil, reduce the heat to medium-low and simmer the sauce until it is 1⁄3 of its original volume. 5. Finish the sauce with a splash of balsamic vinegar and some finely chopped mint. 6. Place another sauté pan over medium-high heat. 7. Add the remaining olive oil.
8 When the olive oil is hot sear the beef for 3-4 minutes per side. Cook the beef in batches to avoid overcrowding the pan. 9 To serve place a slice of beef on a piece of toasted baguette and drizzle with the blackberry sauce.
pepper aroma can get masked by jammy blackberry fruit notes. Old World versions tend to be less obviously fruity and provide more subtle spicy character such as pepper or cloves and can gain a pleasing leathery tone with age.
Cheese Pairing: Cabernet Sauvignon pairs well with cheeses with some age as the grape’s robust flavours can overwhelm more delicate cheeses. Aged Gouda and Old World Cabernet Sauvignonbased wines is a classic match but try one of the many great aged Canadian Cheddars with a New World Cabernet. You won’t be disappointed.
Old World Pairing: Mediterranean Lamb Serve with E. Guigal Saint Joseph Chateau D’Ampuis (France, $36.11)
Shiraz What to Expect: The Shiraz grape varietal is also known as Syrah. The latter name is mostly used in Old World countries such as France, although New World winemakers producing the grape in an “Old World” style also use the tag. New World versions can be quite opulent and if grown in very warm conditions the grape’s distinctive spicy
Makes 16 pieces Ingredients 16 lamb loin chops ⅓ cup feta, crumbled 2 tbsp sundried tomatoes, chopped 1 clove garlic, minced 2 tbsp rosemary, finely chopped 3 tbsp olive oil ½ tbsp cracked pepper ¼ lemon, juice
Directions 1. In a bowl combine the feta, sundried tomatoes, garlic and rosemary; set aside. 2. Place a large sauté pan over medium-high heat; add half of the olive oil. 3. Sear half the lamb chops for 3-4 minutes
Jarlsberg, spice, and everything nice? Say, Jarlsberg’s mellow richness and famous hint of hazelnut turn this simple bread pudding into a Sunday brunch blockbuster.
For recipes go to Jarlsberg.ca
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Visit jarlsberg.ca for exciting everyday recipes – and see how Jarlsberg transforms familiar dishes like this one into delicious new family favourites.
Occasions Fall 2012
Jarlsberg and Apple Raisin-Bread Pudding
FOOD | Themed Celebration New World Pairing: Spiced Lamb Rib Chops Serve with L’Ecole 41 Columbia Syrah (USA, $35.24) Makes 16 pieces Ingredients
Cheese Pairing: While Syrah offers some bold flavours, it can get overwhelmed by the most pungent of cheeses such as blue veined or very mature cheeses. Try Syrah with aged or lightly smoked Gouda.
16 lamb loin chops ¾ cup tandoori paste ¾ cup plain yogurt ¼ cup mint, finely chopped Salt & pepper 1 orange, zested
Mediterranean Lamb per side; set aside. 4. Add the remaining olive oil and sear the remaining chops. Season all the chops with the cracked pepper and lemon juice. 5. Let the chops rest. 6. Serve the chops on a bed of the feta and sundried tomato mixture. Editor’s Tip: The chops should be medium-rare. If your guests prefer slightly more well done chops transfer the chops to an oven preheated to 400 ˚F. Roast for 5-7 minutes or until desired doneness.
Spiced Lamb Rib Chops
Directions 1. Score lamb chops. 2. Combine the tandoori paste and yogurt; mix thoroughly. 3. Pour the yogurt over the lamb ribs, toss so the yogurt covers the lamb evenly; refrigerate 1 hour. 4. Place a sauté pan over medium-high heat. 5. Sear the lamb chops for 3-4 minutes per side; set aside.. 6. Season the chops with the mint, salt and pepper and orange zest
Discover Goat Cheese Less firm due to shorter aging, this tangy, mild cheddar is a good contrast to the aged cow’s milk cheddar. Sensations by Compliments Cheddar Goat Cheese 190g $6.99 Available at most Sobeys Stores
Editor’s Tip: You can make your own tandoori paste but I recommend buying a good quality grocery store version such as Patak’s or Sherwood’s; both are available at most major grocery stores. www.occasionsmagazine.ca/nlc
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GRAPE EXPECTATIONS | West Coast Wines
West Coast Story California wine sales have never been stronger. While the state has long delivered great wines, a weak Canadian dollar kept the state’s best priced out of most consumers’ reach for much of this millennium. As our dollar continues to strengthen, prices for American wines have dropped. It’s not just the high end that has benefited strong sales for brands such as Apothic Red and Sledgehammer have proven consumers want great, fruit-forward American wines under $20. California continues to be the star state of the American wine industry, but Washington State and Oregon are no longer simply understudies as their winemakers are receiving rave reviews for critics and consumers alike.
Liquid Gold Did you know much of California’s modern history of winemaking has its roots in The California Gold Rush? While Spanish missionaries were the first to plant vines in the late 18th Century in Southern California it was gold rush explorers, many of whom brought their own traditions of winemaking from Europe along with vines, who helped launch 18
the modern industry. Amongst the vines they brought was a little known grape called Zinfandel. Zinfandel continues to be one of California’s most important red grapes.
Surf’s Up California’s coastal regions are changing the face of the industry. In these cool climate regions winemakers are crafting a style combining the fruitiness of classic California wines with the savoury elegance of European wines.
Blending In? California vintners in the 60s and 70s made grape varieties such as Chardonnay and Cabernet Sauvignon famous, but now many California wineries are making European-style blends as well as modern field blends that can have just about any combination of grapes in the mix.
Californis
A Cool Cast of Characters: CABERNET SAUVIGNON: Zinfandel is “California’s grape,” but Cabernet Sauvignon, with its focused dark fruit (blackberry, blackcurrant), mocha, mint and earthy flavours along with firm tannic finish continues to be its biggest star.
Washington
Occasions Fall 2012
GRAPE EXPECTATIONS | West Coast Wines
Key Growing Regions: Napa Valley, Sonoma County, Paso Robles On the Table: It’s a natural with grilled beef and lamb; especially if the marinade or accompanying sauce has a mint or blackberry component. Example: Sterling Vinyards Cabernet Sauvignon (California, $30.99)
CHARDONNAY Oregon
California Chardonnay was once synonymous with oak rich white wines with a buttery texture. Now consumers can get everything from crisp, zippy un-oaked versions to ripe, tropical fruit and vanilla scented wines with lush creamy textures. Key Growing Regions: Southern Napa Valley, Sonoma Coast, Central Coast, Coastal Mendocino On the Table: It’s a classic pairing with Caesar Salad, as well as grilled chicken, fresh seafood and creambased pasta dishes. Example: Robert Mondavi Private Selection Chardonnay (California, $19.98) www.occasionsmagazine.ca/nlc
MERLOT Known for making luscious, dare we say voluptuous red wines with a mix of plum and herb aromas and flavours. Many have soft finishes but those from top producers have lots of tannic structure. Key Growing Regions: Napa Valley, Sonoma County, Mendocino Country On the Table: Enjoy Merlot with roast tenderloin, just about anything wrapped in bacon or roast duck breast. Example: 181 Merlot (California, $18.98)
PINOT NOIR California is famous for a full-bodied, spicy style of Pinot Noir with fruit flavours, veering into blue and blackberry. As vintners search out cooler climates, a new savoury-edged, lighter-bodied style has emerged. Key Growing Regions: Southern Napa Valley, Sonoma Coast, Central Coast, Coastal Mendocino
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GRAPE EXPECTATIONS | West Coast Wines
On the Table: Try lighter styles with mushroom-based vegetarian fare, salmon or roast chicken. You can even get a little wild by serving bolder versions with gamier dishes such as duck or rack of lamb. Example: La Crema Sonoma Coast Pinot Noir (California, $33.99)
Washington State & Oregon: The Pacific Northwest’s Rising Stars Grapes have been grown in both Washington State and Oregon since the early to mid-19th century but both industries didn’t begin to realize their potential until the mid to late 1960s. While Oregon’s growth and development was thanks to hippie-cum-farmer winemakers in search of a bucolic lifestyle, Washington State’s industry developed thanks to the success of a couple of large wineries (Chateau St. Michelle and Columbia Crest) who took advantage of the interior part of
the state’s warm summer weather, semi desert-like conditions and easy access to irrigation water to produce an industry based on value-centric wines. Almost a half-century later Washington and Oregon now share more similar stories. The two states rank 3rd and 4th respectively in terms of amount of wine produced but 2nd and 3rd in terms of number of wineries, which reflects each state’s current commitment to small estate fine wine production.
Washington State While Washington State’s industry was built on value, the industry is now highly focused on fine wine production. Quality minded producers, both small and large, including industry veterans Chateau Ste. Michelle and Columbia Crest, are seeking out cooler microclimates within the large Columbia
Valley, Yakima and Walla Walla appellations. Structured Cabernet Sauvignon and full-bodied Merlot have long been recognized as the state’s best wines but the state’s big spicy, concentrated Syrah now also shares the podium. Curiously, Riesling, a grape that generally does well in cool climates is also well regarded and continues to be one of the industry’s best buys. Look for these fine examples of Washington State wines at an NLC Liquor store near you: L’Ecole 41 Columbia Syrah (USA, $35.24) Charles Smith Wines Velvet Devil Merlot (USA, $18.98) Charles Smith Wines Chateau Smith Cabernet Sauvignon (USA, $25.99)
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The cork pops. Uninhibited aromas of vanilla and spice dance into your nose. Instinctively, your lips part. Velvety hints of mocha and raspberry rush over your tongue. Your pulse quickens. Goosebumps rise. Another sensation awaits you‌ Primal Roots. Which of your senses will it tantalize first?
Scan to awaken your senses or view our video online at www.youtube.com/user/PrimalRoots Please drink responsibly.
GRAPE EXPECTATIONS | West Coast Wines
Oregon The path to success for Oregon was much different than Washington State. Oregon’s relatively cool climate (particularly its Northern end near Portland where most of its wineries are located) isn’t suited to mass wine production. Instead, since the late 1960s a group of passionate small-scale winemakers have been
focused on producing top quality wines from varietals suited to its cool climate. The industry has been fervently devoted to Pinot Noir and, in fact, Oregon is regarded as perhaps the second best place in the world to grow the grape, next to Burgundy. The Oregon style is somewhere in between California and Burgundy, as generally they have more acidity than California counterparts but are spicier and fruitier compared to Burgundy. While logically one would expect Chardonnay, Burgundy’s white grape varietal, to be Oregon’s best white grape, Pinot Gris (aka Pinot Grigio) has long since surpassed Chardonnay as the state’s most planted white grape. The Oregon Pinot Gris style is more akin to
Alsatian wines with its floral and citrus notes matched by a medium to full-bodied palate. Look for these fine examples of Oregon wines at an NLC store near you: Firesteed Oregon Pinot Gris (USA, $16.98) Walnut City Willamette Valley Pinot Noir (USA, $26.83)
Innovative wines created by four female wine makers Elisabetta Foradori is an Italian star wine maker in Mezzolombardo, who creates wines of great depth and finesse from the local Teroldego grape, a distant relative of Syrah (Shiraz). Foradori is without doubt the best example of Teroldego available. Foradori 2008
(DOC Teroldego Rotaliano) 100% Teroldego SKU 10337 $32.70 Bouquet of sweet fruit, blood orange,olives, herbs and soil.Full-bodied with great balance and robustness (‘09 89 RP*/ ‘10 89 RP*)
Susanna Balbo is a recognized enologist in Argentina. Robert Parker remarks that her Torrontes remains the benchmark. Her Malbecs equally impress. Crios Torrontes 2011
(Calchaquies Valley, Salta Region, Argentina) 100% Torrentes SKU 11290 $15.07 Full bodied, dry with great acidity and floral, fruity notes. 90 RP*
Benmarco Malbec 2009
(Mendoza- Argentina) 90% Malbec, 10% Bonarda SKU 11367 Round, ripe, medium bodied, complex, seamless texture and sweet tannins. 91 RP*
Maria José Lopez de Heredia (Spain) is the enologist of the family winery. Passion for their land is reflected in their wines, which are meticulously crafted and not easy to find. The ultimate Riojas. Vina Cubillo 2005
(DOCG Rioja Alta,Spain) Tempranillo, Garnacha, Mazuelo, Graciano SKU 10352 Smooth, fresh with great balance and depth.
Vina Tondonia Gran Reserva 1981 $205.57 Vina Tondonia Gran Reserva 1991 $138.96 wines of extraordinary complexity, which rival the best Burgundy has to offer.
Victoria Benavides’ wines always get high scores from wine critics like Robert parker (scoring mostly over 90) and she has multiple awards to her name. If you enjoy wines that match perfectly with steak or lamb you cannot go wrong with an Elias Mora wine. Elias Mora 2009
(D.O. Toro, Spain) 100% Tinta de Toro SKU 6262 $23.51 Dark cherry colour,wild fruits, licorice and toasted wood on the nose. Full bodied, balanced tannins and long persistent finish. A great wine with meat dishes. 90 RP* and 90 ST**.
contact@pesantezandsegovia.com * Robert Parker Points ** Stephen Tanzer Points
BEST BUY BRAND WINE ENTHUSIAST MAGAZINE MARCH 2011
Making moments
worth SHARING...
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LOCAL FLAVOUR | Whisky Pairings
Matchmaker, Matchmaker, Spirits and cocktails have joined the ranks of wine and beer as a suitable pairing for certain foods. While whisky can overpower the delicacy of lighter fare, the spirit finds a match with full-flavoured, hearty cuisine such as our own fare. Chinched Bistro’s Michelle LeBlanc, Jeremy Bonia of Raymonds and Andrea Maunder of Bacalao play matchmakers with whisky and local food.
Glendfiddich Single Malt 12 YO Single Malt Whisky (750 ml, $42.94)
The Macallan 12 YO Highland Single Malt Scotch Whisky (750 ml, $89.99) This single malt matured exclusively in Sherry casks Michelle LeBlanc of boasts dried fruit, spice and Chinched Bistro says, “The chocolate aromas. As LeBlanc delicate pear and light smoke says, “Where wine cowers flavours of Glenfiddich finds when matched with soup, a a match with oysters. We Single Malt like this can work. recommend Bras D’Or Try this with Newfoundland Oysters from the Alba Oyster lobster bisque, garnished Farm or pair it with our with a fresh corn and smoked oyster chowder roasted pepper relish but paired with a light crisp be sure to use some of the garnish of shaved fennel and spirit in the soup to create a orange segments.” flavour bridge.” 24
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Bowmore 12 YO Islay Single Malt Scotch Whisky (750 ml, $55.19) Not as peaty as some Islay malts, but still distinctively coastal in style. LeBlanc suggests, “pairing the smoky notes of this Scotch with dishes made with naturally smoked bacon or BBQ Braised pork belly served with a creamy coleslaw that has a hint of lime.”
Producers’
Make Me a Match Choice Snap Dragon Cabernet Sauvignon California, $13.99
Snap Dragon Cabernet Sauvignon captures all the things we like about California Cabernet: dark, juicy black fruit supported by ample oak and toasty brown spices. This bold wine weaves intense black fruit, vanilla and spice through a well-balanced, well-structured core.
Forty Creek Barrel Select Whisky (750 ml, $25.99) Local food and wine expert Andrea Maunder of Bacalao Nouvelle Blanton's Original Single Newfoundland Cuisine in St. John’s, brings Barrel Bourbon Whisky East Coast and Prairie flavours together by (750 ml, $64.95) matching Forty Creek Barrel Select Canadian Jeremy Bonia, co-owner and sommelier of Whisky with locally inspired cheesecake. She Raymonds in St. John’s, offers a number of suggests matching this whisky suggestions to pair with this refined spirit. with a “cheesecake made from He suggests serving it a blend of one-third local “alongside Figgy Duff, Christmas pudding or a artisanal Five Brother's Goat Cheese and two-thirds cream spiced fruit cake. Another option would be cheese and a crust made of the old classic smoked crushed Purity Ginger Snaps and walnuts with melted salmon, but one that Spyglass Butter. Top it off with has been cured with a compote of bakeapples and some sugar or maple. Or make a Manhattan dried apricots with vanilla bean and Paradise Farms Honey.” with it and serve it up with a moose roast.” www.occasionsmagazine.ca/nlc
The Famous Grouse (750 ml, $27.79)
The Famous Grouse is a legendary blended Scotch whisky. In fact, it is the most popular whisky in Scotland which in itself makes it a legend. This highly popular dram is a blend comprising of famous Single Malts Whiskies including The Glenrothes, Highland Park and The Macallan along with other single malts and grain whisky. An exceptional drinkable whisky with a nice balance of Sherry notes, sweet malt and spice flavours.
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BEVERAGES | Expert Advice
ANDREW FACEY Whisky 101
Andrew Facey is NLC’s Sommelier and Senior Product Knowledge Consultant
Newfoundland Labrador Liquor Corporation will be hosting its third annual Whiskies of the World show on Friday, November 23rd at the St. John’s Convention Centre from 7-10 pm. In anticipation of this premier event, I would like to take this opportunity to address some common whisky-related q uestions that I have been asked over the years, by both NLC customers and co workers alike.
land, it was the Scottish who firmly placed whisky on the world stage. In addition to these two powerhouses other, well-established, whisky producing nations include the U.S., Canada, Japan and Wales. The different countries have traditionally produced their own style of whisky, but even within these styles there are large ranges of aromas and flavours. Both Irish whiskey and American whiskey are usually spelled with the added “e”, while the other major players, including both Scotland and Canada, spell it as whisky. In recent years whisky production has started in many other countries, including France, Germany, Switzerland and Sweden.
Q: What is whisky? A: Whisky is an alcoholic beverage made by distilling grains and aging that distillate in oak casks. The base raw materials used are what distinguish one distillate from another – brandy is made from grapes, calvados from apples, and whisky from grains. The most common grains used to produce whisky are barley, wheat, rye and corn, either employed separately, or as a mixture. The amount of time spent in oak casks is what determines the age of the whisky, with the minimum legal age varying from country to country. While most whisky-producing countries usually demand at least 2-3 years of barrel aging, the best whisky producers usually go well beyond this time frame. Q: Where was whisky first made, and who makes it today? A: The word whisky is derived from an Irish Gaelic term, uisge beatha (pronounced: “isshka beyha”), meaning “water of life”. Although thought to have originated in Ire26
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Q: What makes the aroma and flavour of one whisky different from another? A: There are many factors which combine to make up a whisky’s taste profile. Some of the most important include: a.) The Grain – while “malt whisky” in Scotland is made from malted barley, we see other grains dominate the whisky production in some of the other countries. There is a lot of corn used in the U.S. (i.e. Bourbon), and the Canadian industry, known for its light, and smooth tasting whisky gets much of its rich flavour and unique character, through the use of rye as its primary base material. b.) The Distillation – without getting too technical, most distillers these days are using either the continuously-operating column still (as with most Bourbons), or
BEVERAGES | Expert Advice copper pot stills (as with Single Malt Scotch), one batch at a time. In the world of distillation it is widely accepted that the old-school, labour-intensive, copper pot stills produce distillates with more flavour than the more modern, and time efficient, column stills. c.) The Casks – the grain-based distillates that come off of a still are not considered whisky until they have been aged in oak casks for years. While a whisky maker may have many options when it comes to the choice of size and type of oak cask, it has become tradition in some whisky-producing countries to use old Port and Sherry casks. In an attempt to maintain quality and consistency in the making of an American whisky, Bourbon makers in the U.S. must age their product for at least two
years in newly charred American white oak barrels. Q: How do I learn more about whisky? A: In addition to the always fun “liquid to lips” training, I also recommend getting a mentor. Anyone can read about whisky on their own, but having a like-minded individual to ask questions to, and who can make recommendations for you, is invaluable. My personal go-to guy when it comes to all things whisky is a longtime NLC employee by the name of Chris Dowden. Chris is currently working in our Old Placentia Road store in Mount Pearl. His passion and enthusiasm is contagious, with his best asset being his ability to captivate both seasoned veterans as well as whisky neophytes. Look for Chris to be front row
and center at this year’s Whiskies of the World show on Friday November 23rd. For those who may want some pre-whisky show information I encourage you to drop by and see Chris in Mount Pearl. Ask him about his theory on stills. I really like how he views copper pot stills as the “art” of whisky production, while continuous stills are more of the “science”. I hope that this short introduction to the world of distilled grains has served to whet your appetite for more knowledge, as well as a nip of whisky! You won’t know how good it can be unless you try it. Enjoy! Tickets for the Whiskies of the World show go on sale on Friday, November 2nd at 10am. www.nlliquor.com
LIQUID LEXICON | Aging Well
By Adam Morin
OAK THE EVOLUTION OF DRINK Imagine opening a bottle of the finest Single Malt only to pour out a clear, harsh, pungently alcoholic spirit. Or, upon purchasing a rare and expensive Italian wine, removing the cloth stopper and serving a glass of red wine so savagely tannic as to be practically undrinkable. This, in a nutshell, is a world where the connection between oak and alcoholic beverages has not been discovered. The supporting role that oak plays with many drinks - whether as a means to store, age or preserve - is crucial yet largely unheralded. Why is oak so important? How does it work? And of all the trees out there, why oak at all? Occasions explains. Somewhere in the rural provinces of the Roman Empire, two thousand years ago, oak barrels began to be used to store wine.
Oak forests were plentiful, with each tree providing enough wood for two or three barrels, and served as a better wine vessel than the Greek amphorae, large jugs made of clay. Over time, winemakers discovered that wine kept for years in oak changed its taste and became richer and silkier. Why oak? Other common woods like cedar, maple and elm were too resinous and imparted musky, unpleasant flavours. Eventually oak aging was adopted by whisky and cognac makers, who found that it changed and improved their products, too. Finally, around the mid-18th century, winemakers discovered that the bark of Quercus suber, cork oak, made excellent bottle sealants. Much better, in fact, than what they were using at the time – rags soaked in oil. .
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Oak’s Main Applications: Wine: Most fine reds and some whites, including Chardonnay and some other full-bodied varietals, undergo barrel fermentation and aging, which can last for months or years until the desired effect has been achieved. Molecular compounds present in oak wood help enhance a wine’s flavour, aroma and texture. Phenols impart a flavour of caramel, spice and tea, while vanillins, predictably, express a rich vanilla aroma and flavour. Tannins give wine structure and a dry, astringent finish; they readily bind with proteins, which is why tannic reds are an ideal companion to red meat and aged cheeses. As a barrel breathes, controlled oxidation softens tannins while evaporation concentrates flavours and hues. The choice of oak, too, makes a difference. French oak, by far the most common, is 29
LIQUID LEXICON | Aging Well
OAK THE EVOLUTION OF DRINK known for its silky tannins and tight grains, resulting in luscious, well-integrated wines. American oak is less tannic but high in flavour compounds, making it suitable for earthy, broad-shouldered wines like Zinfandel or Rioja. Its wide grains allow for faster oxidation, and are useful for winemakers looking for shorter maturation periods.
example of the effects of maturation in Sherry Cask. Look for sweet notes of honey, tropical fruit and very subtle smoky notes. Jack Daniels Single Barrel Tennesse Whisky (750 ml, $52.99) - Jack Daniels uses exclusively charred American oak casks. Try this whiskey and you’ll immediately pick up the smoky richness this provides a whiskey.
Remy Martin VSOP Cognac (750 ml, $79.98) - This Fine Champagne Cognac displays its pedigree and extended oak aging via rich vanilla and liquorice aromas. Remy Martin XO Exellence Cognac (750 ml, $199.98) - A supremely rich Cognac with the richness of the palate and complex flavours that emerge from prolonged maturation.
Whisky: Having cleared Scotland’s forests of all available oak, whisky makers in the early 1800s turned to a cheap, plentiful source of barrels: imported casks of Spanish sherry. It was soon discovered that years spent in sherry-soaked wood vastly improved Scotch, turning it from rough moonshine into a creamy, rich spirit. Single malt whisky, as we know it today, quite simply owes its entire existence to this happy coincidence. Like wine, whisky benefits from controlled oxidation in the barrel; aging near the sea will result in a tangy, briny dram. Unlike wine, though, maturation usually depends more on what the barrel used to hold, rather than characteristics of the wood itself. Hence a whisky aged in Sherry barrels will have a creamy, nutty flavour; bourbon barrels, on the other hand, impart notes of vanilla and marzipan. Whisky requires much more time in cask than wine – 12 to 18 years is the norm - and sometimes much longer. Suggested tasting: Highland Park 12 Year Old Single Malt Scotch Whisky (750 ml, $64.99) - A great 30
The Arran Port Cask Finish (700 ml, $61.60) - The use of Port casks to finish this whisky lends it dried fruit and nutty flavours.
Brandy, Cognac and Armagnac: This family of distilled French wine is aged in French Oak casks primarily sourced from Nevers and Limousin. As with whisky, barrel aging imparts flavour, texture, and colour. Although a minimum of two years’ aging is required, premium Cognac, rated “X.O.”, can spend between ten and fifty years aging in oak. Try comparing a young brandy, a VSOP Cognac and an XO Cognac to see the difference time spent aging in oak can have. Suggested tasting: St. Remy VSOP Authentic Brandy (750 ml, $24.99) - This value-centric displays some light vanilla tones from moderate oak aging but has yet to develop the rich creamy texture of the finest aged Cognac.
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Rum: While the most popular genre of rums, white rums, show little oak character despite often being aged a minimal amount of time in cask - many others are heavily influenced by time spent resting in barrels. Oak can be particularly influential on a rum’s character, especially those made and matured in the hot and humid conditions of the Caribbean. As rum ages in the heat, it loses a large percentage of its volume through the effects of evaporation. Where a Cognac may lose 2% of its volume per year, a rum is more likely to lose 10%. Thus with less liquid relative to oak, rums gain oak character quicker than other spirits. Therefore expect rums to be aged for less time relative to others spirits. Rums are also generally aged in heavily charred oak barrels which further enhances the oaky character of the spirit. Suggested tasting: El Dorado 15 Year Old Rum (750 ml, $51.00) - One of the finest expressions of barrel aged rum in the market.
Spicing Up Classic Whisky Cocktails
BEVERAGES | Mixology
We’re adding a little zest to the cocktail routine by using spiced whisky to update classic whisky cocktails.
Spicy Manhattan Serves 1 Ingredients 1 ½ oz Spicebox Spiced Whisky (750 ml, $26.98) ½ oz sweet vermouth Dash, Angostura® bitters Cherry
Directions 1. Place the Spicebox Spiced Whisky, vermouth and bitters in a cocktail shaker with ice; shake. 2. Strain into a chilled cocktail glass. 3. Garnish with a cherry.
Spicy Manhattan www.occasionsmagazine.ca/nlc
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BEVERAGES | Mixology
Ginger Spice Cocktail Serves 1 Ingredients 1 ½ oz Wiser’s Spiced Vanilla Whisky (750 ml, $28.99) 4 oz Schweppes Ginger Ale Dash, Angostura® bitters Twist of orange
Directions 1. Fill a rocks glass with ice. 2. Top with Wiser’s Spiced Whisky, Schweppes Ginger Ale and the bitters; stir. 3. Garnish with a twist of orange.
Spiced Whisky Sour Serves 1 Ingredients 1 ½ oz Canadian Club Dock No. 57 Spiced Whisky (750 ml, $26.98) 1 oz lemon juice ½ oz simple syrup Dash egg white Twist of orange Cherry
Directions 1. Place the Canadian Club Dock No. 57, lemon juice, simple syrup and egg white in a cocktail shaker with ice; shake. 2. Strain into a rocks glass filled with ice. 3. Garnish with a twist of orange and a cherry.
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®
The all new Lamb’s Black Sheep Spiced Rum. Now with a pure vanilla flavour. Please enjoy our products responsibly.
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BEER BASICS | The Beer Flavour Wheel
the Beer of
Wheel
Flavour
Did you know that there is a much wider spectrum of flavours in beer compared to wines? This fall the NLC has brought in 9 great new beers ranging in character from a delicate light lager to a robust Porter. Look for these flavourful brews at your local NLC Liquor Store. Here this fall for a limited time only.
Light Lagers: These beers have subtle hop aromas, light malt flavours and a crisp finish. Example: Krombacher Radler (500 ml, $3.58) Pairing: Enjoy on its own
Wheat Ale: Spicy, tropical and citrus fruit esters dominate these lively beers. Example: Hacker-Pschorr Weisse (500 ml, $3.91) Pairing: Steamed fish and shellfish such as mussels
Golden Ale: Expect fresh hop aromas, light malt flavours and a light but pleasingly dry finish. Example: Wychcraft (500 ml, $3.99) Pairing: Antipasto
Amber Ale: These ales have mild caramel malt flavours and mild hop bitterness. Example: Faxe Amber (500 ml, $3.99) Pairing: Pizza 36
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BEER BASICS | The Beer Flavour Wheel Pale Ale: Not as dry as India Pale Ales but nevertheless exude moderately rich malt and hop character. Example: Magic Hat No. 9 (6 x 355 ml, $16.99) Pairing: Fish & chips
Flavoured Ales: Flavours range depending on the ingredient but look for sweet and spicy flavours. Example: Pumpkineater Imperial Pumpkin Ale (1000 ml, $14.92) Pairing: Classic fall flavours such as sage and blue cheese stuffed roasted pork loin
Rum Finish Ale: This increasingly popular style often has sweet and spicy oak tones and ample sweet malt character. Example: Innis & Gunn Rum Finish Beer (330 ml, $3.75) Pairing: Game such as venison
Strong Ales: These higher alcohol brews, have rich caramel and chocolate malt character, are full-bodied and boast a warming finish. Example: King Goblin Ale (500 ml, $3.99) Pairing: Pizza
Porters and Stouts: These full-bodied beers exude flavours of mocha and chocolate and can range from slightly sweet to very dry. Example: Old Engine Oil Porter (330 ml, $3.12) Pairing: Match Porters with chocolate based desserts and Stout with smoked food.
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FOOD & DRINK | Pairings
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FABULOUS PAIRINGS Pizza with Pizzazz She likes wine, but he likes beer. Enjoy a night with one of our easy to make flatbread pizzas, a glass of Italian wine or an imported European beer.
Prosciutto & Arugula Flatbread Pizza
Tomato, Mozzarella & Basil Flatbread Pizza
Serves 2-4
Serves 2-4
Ingredients:
Ingredients:
1 flatbread pizza base ½ cup tomato sauce 8-10 long slices of prosciutto 2 cups arugula 1 ⁄6 cup balsamic vinaigrette ½ cup Parmesan, shaved Salt & pepper to taste
1 flatbread pizza base ½ cup tomato sauce 4 oz fresh Mozzarella Salt & pepper to taste 8 leaves basil
Directions: 1. Lightly grease a baking sheet. 2. Top flatbread with tomato sauce and prosciutto. 3. Bake according to package instructions. 4. While pizza is baking, place arugula in a bowl and toss with the balsamic vinaigrette. 5. Remove the pizza from the oven and top with arugula and shaved Parmesan. Season with salt and pepper. Pairing: Bersano Barbera Costalunga (Italy, $16.75)
Directions: 1. Lightly grease a baking sheet. 2. Place flatbread on the baking sheet, top with tomato sauce; spread to make sure it is evenly distributed over the pizza.
Prosciutto & Arugula Flatbread Pizza
3. Top with mozzarella. 4. Bake according to package instructions. 5. Just before serving, season with salt and pepper and top with basil leaves. Pairing: Ruffino Chianti DOCG (Italy, $16.98) Grolsch Premium Lager (500 ml, $3.79
Rickard's Dark (473 ml, $3.68)
Tomato, Mozzarella & Basil Flatbread Pizza
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FOOD & DRINK | Pairings
Clams, Parsley and Lemon Flatbread Pizza
Clams, Parsley and Lemon Flatbread Pizza
Wild Mushroom and Goat Cheese Pizza
Serves 2-4
Serves 2-4
Ingredients:
Ingredients:
½ cup parsley, finely chopped 1 can clams, drained ½ lemon, juiced, zested 1 flatbread pizza base ½ cup béchamel sauce ½ cup finely grated Parmesan
1 flatbread pizza base 1 tbsp olive oil ½ small onion, finely diced ½ lb mixed wild mushrooms 1 tsp fresh thyme Salt & pepper to taste ½ cup béchamel sauce ½ cup crumbled goat cheese
Directions: 1. In a bowl combine the parsley, clams, lemon juice and lemon zest. 2. Bake flatbread pizza base according to package instructions on a lightly greased baking sheet. 3. Top flatbread with béchamel sauce; spread evenly over the pizza. 4. Top with the clam mixture and sprinkle with the grated Parmesan. 5. Set the oven to broil. Return pizza to oven for one minute or until cheese begins to melt. Pairing: Da Luca Pinot Grigio (Italy, $13.26) Rickard's Original White (473 ml, $3.68)
Directions: 1. Bake flatbread according to package instructions on a lightly greased baking sheet. 2. Place a sauté pan over medium-low heat; add oil and onions; sauté until translucent. 3. Add the wild mushrooms and thyme and sauté until soft; season with salt and pepper. 4. Top flatbread with béchamel sauce; spread evenly. 5. Top with the mushroom mixture and sprinkle with the crumbled goat cheese. 6. Set the oven to broil. Return pizza to oven for one minute or until cheese begins to melt. Pairing: Ruffino Chianti Classico Riserva (Italy, $30.99)
Wild Mushroom and Goat Cheese Pizza
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TASTING MENU | Pairings
TASTING MENU Chicken & Wine - A Perfect Pairing by Andrew Facey with Mark DeWolf
Super Simple Roast Chicken
Super Simple Roast Chicken
I was very happy when I saw the concept of this edition’s Tasting Menu. Chicken is such a wonderful protein as most people throughout the world eat it, and in many different ways. There are so many options when it comes to preparing and serving chicken that it should come to nobody’s surprise that there are endless combinations of great chicken and wine pairings. Most of those who have sat in on one of my classes or seminars have heard me say that at least 85 per cent of the wines we sell at the NLC could be successfully paired with chicken. As you read ahead, you’ll see how I have tried to use totally different styles and types of wines to go with the different preparations of this, the king of comfort foods.
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Serves 4 Andrew’s Pick: Spy Valley Marlborough Pinot Noir (New Zealand, $24.92) Right out of the gates I get a dish that goes great with red, white or rosé wines. I have enjoyed this dish with dry rosés, sparkling wines from around the world, numerous un-oaked whites, as well as light to medium-bodied, fruit-driven reds. I want to recommend a red wine here. Most any red wine made from the Gamay grape should work, especially a Cru Beaujolais from Burgundy, but I have elected to go with one of
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the most food-friendly red varietals on the market today – Pinot Noir. I prefer a smoky, spice-laden Pinot with my roast chicken; one that has just the right amount of wonderful, fresh berry aromas and flavours to complement the dish, without overpowering it. Mark’s Pick: Louis Latour Ardeche Chardonnay (France, $14.99) While Pinot Noir or Gamay are excellent red wine choices, the lemon zest leads me to a full-bodied white with a little zing to balance the acidity of the lemon. Try a Burgundianstyled Chardonnay such as Latour’s Ardeche Chardonnay
TASTING MENU | Pairings
Leftover Chicken Tortellini Soup crafted with Burgundy knowhow from Southern French grapes. Ingredients 4 tbsp butter 1 lemon, zested cut into wedges 2 cloves garlic, minced 3 sprigs thyme, leaves removed 1 3.5-4 lb chicken Pinch salt & pepper 8 pearl onions, peeled 12 mini potatoes, halved 2-3 tbsp olive oil
Directions 1. Preheat oven to 450 °F. 2. Place the butter, lemon zest, garlic and thyme in a small pot over medium-low heat; melt the butter.
3. Truss the chicken using kitchen twine. 4. Brush the chicken with the butter and season with a pinch of salt and pepper. 5. Toss the potatoes and onions in olive oil and season with salt and pepper; place on the bottom of a roasting pan. Place the chicken on the potato and onion mixture. 6. Bake for one hour at 450 °F, remove the cover and raise the heat to 475 °F. Bake for a further 20 minutes.
Leftover Chicken Tortellini Soup Serves 4 Andrew’s Pick: Codorniu Pinot Noir Rosé (Spain, $19.98) Soup and wine? Can it work? Definitely! The whole issue with pairing wine with soup has to do with the liquid with liquid factor. There are many ways around this I have come to learn. One way is to serve a chunky soup with big pieces of protein, pasta or vegetables. Another way is to serve a sparkling or fortified wine. My answer to this pairing is Cava – the traditionally-made sparkling wine from Penedes in northeastern Spain. I enjoy all of the Cavas
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the NLC sells, but none so much as the 100 per cent Pinot Noirbased version by Codorniu. Back in my service days I made this one of my go-to wines. It has the perfect amount of mouthwatering acidity and bubbly effervescence to reset one’s palate after a spoonful of soup. Mark’s Pick: Prospect Winery Birch Canoe Pinot Blanc VQA (British Columbia, $17.85) Try this mildly flavoured soup with a subtle, but elegant white wine such as Prospect Winery’s Birch Canoe Pinot Blanc – which blends some light, fresh aromatics in the nose with citrus fruit flavours on the palate.
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TASTING MENU | Pairings
Easy Chicken Pot Pies Ingredients ½ tbsp olive oil ½ tbsp butter ¼ cup chopped celery ¼ cup chopped carrot ¼ cup chopped leek 2 cups chopped leftover chicken pieces 2 litres chicken* or vegetable stock 1 tbsp dried basil 1 350 gram package cheese tortellini
Directions 1. Place large stock over medium-low heat. 2. Add the butter and olive oil. 3. When the butter is melted, add the celery, carrot and
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leek and sauté until tender; approximately five minutes. 4. Add the chicken, stock and basil; and bring to a boil. 5. Reduce to a simmer and cook for 30 minutes. 6. When ready to serve, bring the stock back to a boil and cook the tortellini according to package instructions. Serve immediately. Editor’s Note: You can make this even more flavourful and less expensive by making your own chicken stock by using the leftover carcass from the roast chicken recipe.
Easy Chicken Pot Pies Serves 6-8 Andrew’s Pick: J. Lohr Riverstone Chardonnay (California, $18.98) I absolutely love this dish! Especially during those first cool days of spring. Our goal with this pairing is to match the weight of the rich, quite filling dish to that of the chosen wine. Weightier white wines are often those that have either been fermented and/or aged in oak. I’m going to recommend the white varietal with the best affinity to oak: Chardonnay. I really enjoy J. Lohr Riverstone Chardonnay’s creamy mouthfeel and buttery aromas when paired alongside a
Occasions Fall 2012
rich dish like this. Here is a sommelier secret: add some corn to the pot pies to really make the wine sing. Mark’s Pick: Kim Crawford Marlborough Sauvignon Blanc (New Zealand, $21.98) While Chardonnay makes the perfect complimentary pairing, a zesty Sauvignon Blanc such as Kim Crawford from New Zealand with cut through the richness of the dish, acting as a refreshing contrast with each sip.
SCOTLAND’S FINEST
International Wines & Spirits Awards 2012 Silver Medal
Please drink responsibly.
90/100
96/100
Jim Murray’s Whisky Bible 2012
Jim Murray’s Whisky Bible 2012
TASTING MENU | Pairings
Leftover Chicken Waldorf
Ingredients 1 stick butter 1 large can cream of mushroom soup 1 tbsp dried thyme 2 cups chopped leftover chicken 1 cup frozen peas Salt & pepper to taste 1 sheet of frozen puff pastry, cut into 4 circles measuring same diameter as ramekins plus 1” for overhang 1 egg 1 tsp water
Directions 1. Rub the inside of four ramekins with butter. 2. Place a medium saucepan over medium-low heat and 46
add the soup, thyme, chicken and peas. Cook until well combined and the peas are cooked. Season with salt and pepper. 3. Divide the filling amongst the ramekins and top with the puff pastry, pressing the extra pastry against the edge of the ramekin. 4. Make an egg wash by whisking the egg and water together; brush the egg wash over the puff pastry. 5. Place the ramekins on a baking sheet and place in an oven preheated to 400 F. 6. Bake for 20 to 25 minutes or until the puff pastry is a golden brown.
Editor’s Note: We’ve simplified this by using cream of mushroom soup; if time allows you can increase the flavour of this dish by replacing the canned soup with your own mushroom cream sauce.
Leftover Chicken Waldorf Salad Serves 6-8 Andrew’s Pick: Walnut City WV Pinot Gris (USA, $20.97) Let me see; a traditional Waldorf salad usually combines fresh apples, celery and walnuts in a mayonnaise-based dressing.
Occasions Fall 2012
Wow, not usually the first ingredients thought of when someone wants to showcase a wine! That being said there is a certain style of white wine that has become my go-to style when faced with such a dish. Here I am looking for a crisp white wine with enough acidity to cut through the rich mayo-based dressing. A sparkling wine would fit the bill, but today I want a still wine. Riesling – yes! The right Sauvignon Blanc would work too, but I am looking for a Pinot Gris, and not just any PG, but rather one from Oregon. The Willamette Valley in Oregon has become synonymous with excellent quality Pinot Gris,
TASTING MENU | Pairings
and my selection of Walnut City WV Pinot Gris just goes to further prove this statement. Mark’s Pick: Eastdell Riesling (Ontario, $14.99) When in doubt, opt for Riesling. An emerging new breed of dry and very slightly off-dry Riesling are proving themselves to be the most versatile food wines – and to many people’s surprise some of the best are coming out of Ontario.
Ingredients 2 cups chopped chicken 2 Granny Smith apples, cored and finely diced 1 rib celery, finely sliced ½ cup toasted walnut pieces 2 ⁄3 cup mayonnaise 2 tbsp fresh lemon juice 2 tbsp chopped fresh tarragon 1 tsp Dijon mustard Salt and pepper to taste
Directions 1. In a bowl combine the chicken, apple, celery and walnut pieces. 2. In another bowl mix the mayonnaise, lemon, tarragon, Dijon mustard, salt and pepper. 3. Fold the mayonnaise mixture into the chopped chicken mix; combine thoroughly.
California in every sip.
The sunshine does its part. Then we do ours. Welcome to California’s Central Coast – home of Sterling Vintner’s Collection.
STERLING PURE CALIFORNIA PLEASE ENJOY RESPONSIBLY © Diageo Canada Inc. 2012. All rights reserved. Tous droits réservés.
Editor’s Note: Serve this recipe over Boston leaf lettuce as a side salad or use it to fill wraps or pita bread as a light lunch.
SPOTLIGHT | Restaurants
Relax and Great Spots for a Glass of Raise a Glass Wine Ready for an evening of good company and great wine? Look no further. Enjoying a great glass of wine doesn’t have to mean white linens, fancy glassware and a sommelier on site; some of the best evenings are spent relaxing and raising a glass in the company of friends. Here are a few of our favourite spots to enjoy great wine and great company.
Bracci. The Bistro on Roe focuses on casual elegance without pretence, and is open for dinner Tuesday through Saturday at 5:00 pm
St. John’s
Bistro on Roe 110 Roe Avenue, Gander 709-651-4763 www.bistroonroe.com
Corner Brook Gander
Gander’s Bistro on Roe focuses on smaller, lesser known and boutique wineries, and offers unique choices by the glass and bottle. The 30-brand wine list is hand picked yearly by owner Nicole Bracci and taste-tested by loyal customers, ensuring that each wine compliments the French and Italian-inspired menu (with a Newfoundland twist), and that it’s one that will be enjoyed. “The wines tend to be different - ones you haven’t heard of – but ones you’ll love,” says 48
Sorrento Pizza Pasta & Grill in Corner Brook offers a comfortable interior, fromscratch menu and extensive wine list, making it a destination for wine lovers and foodies alike. The comfortable couches at the bar and popular outdoor patio allow you to enjoy their relaxed atmosphere and tipples rain or shine. Sorrento Pizza Pasta & Grill 18 Park St., Corner Brook 709-639-3466 Occasions Fall 2012
The city of St. John’s is home to a number of great places for a glass of wine. Amongst them is Magnum and Steins, which has now settled in their new location at 329 Duckworth Street. An impressive wine list accompanies the fresh, locally sourced food and imaginative menu. Not surprisingly the wine list is a great mix of classic and eccentric including the enigmatic Chateau Musar a legendary smoky Bordeaux-esque red wine from Lebanon’s Bekaa Valley – and Encomienda Templaria Mencia from Spain’s remote Bierzo region. The Mencia grape produces fragrant silky smooth red wines that shares similarities with both Pinot Noir and Cabernet Franc. Magnum and Steins 329 Duckworth Street, St. John’s 709-576-6500 www.magnumandsteins.ca
SPOTLIGHT | Restaurants
Just down the road at 377 Duckworth Street sits piatto pizzeria +enoteca, where the wine list is specially selected to compliment their traditional Neapolitan-style pizza, and wines are served in small tumble glasses for a relaxed Italian feel. Wine tasting sessions give guests the chance to sample the restaurant’s menu with special wines every second Wednesday. Sometimes the best wine experience isn’t the most
expensive one. So raise a glass to piatto’s casual approach to wine; it’s authentically Italian. piatto pizzeria + enoteca 377 Duckworth Street, St. John's 709-726-0909 www.piattopizzeria.com
FOOD | Last Bite
Whisky Sauce 1. 2. 3.
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