occasions FALL 2012 | ISSUE 22
A Celebration of Food & Drink
myNSLC.com
Fall | 2012
occasions
CONTENTS
Occasions is a premier food and drink magazine published by TC • Media for the NSLC and is intended for the enjoyment of Nova Scotian consumers. . Publication Director: Beth Keays, Director, Customer Marketing, NSLC Publisher: Fred Fiander Food & Drink Editor: Mark DeWolf Editorial Board: Beth Keays, Director, Customer Marketing, NSLC; Laura MacLachlan, Marketing Manager, NSLC; Meg Stewart, Marketing Coordinator, NSLC; Jillian Major, Manager Wholesale, NSLC; Peter Rockwell, Category Manager, Old World/Local Wine, NSLC; Fred Fiander, Group Publisher, TC • Media
Tasting Menu
4 Fabulous Pairings
Food Stylist: Mark DeWolf, Kelly Neil Props: Mark DeWolf, Kelly Neil Photography: Susan Snow Production: Angela Jørgensen Advertising Coordination: Meaghan Ferdinand Contributing Writers: Christina Copp, Mark DeWolf, Jennie Dobbs, Brian Horne, Peter Rockwell, Susan Snow Cover Provided By: Colour Copy Editor: Ken Partridge National Sales Manager: Joel Hartlen Sales Managers: Ian Ross Account Executives: John Eagles, Mark DeWolf, Tracey Wallace, Monique Wellbourn, Toronto Sales Office Group Publisher, TC • Media: Fred Fiander
Inside
Welcome Cheers! Themed Celebration Style Watch 4 Fabulous Pairings Simply Inspired Mixology Beer Basics Grape Expectations Restaurant Spotlight Tasting Menu Did you Know?
Style Watch
4 6 9 18 22 24 27 33 37 42 45 50
On the Cover On the Cover Seasonal vegetables, Chilean flavours and warming red wines are the inspiration behind our Chilean themed menu. Enjoy our Chilean Tasting Menu with a selection of wines, beers and a spirit as selected by NSLC Product Advisor, Brian Horne.
Copyright 2012 by TC • Media 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 Lake Drive, Halifax, Nova Scotia, B3S 0B9 Tel: 902-421-5888 Fax: 902-422-5400 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, TC • Media. Please note all products listed within this publication are available in most NSLC stores throughout Nova Scotia. Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. Printed CTP (computer-to-plate), eliminating the need for film, and the plates are processed using water soluble developer. Inks used are vegetable oil based. Paper used is Somerset Gloss, manufactured by SAPPI in Somerset, Maine. This paper is acid free, the pulp is cultivated from sustainable forests. It is SFI (Sustainable Forestry Initiative) certified as well as ISO 14001 certified. The Somerset Mill, where this paper is manufactured, has won the Maine Governor General Award for Environmental Stewardship. Cited in particular with regard to this award, was the use of recycled water during the manufacturing process. It was also noted that this Mill generates its own power from waste products on site. Not only that, but the excess power generated is sent back to the Maine Power Grid.
Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 Tel: 902-450-6752
Now at the NSLC.
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WELCOME
WELCOME | The Fall Issue Warming up With Chilean Wines Autumn in Nova Scotia is a great time for food and drink. The recent Port of Wines festival was a multi-day celebration of the world’s best wines featuring Chile, opening with an evening with “Concha y Toro” on September 26th and concluding with the final Grand Tasting on September 29th. Don’t worry if you missed the festivities. You have the opportunity to explore Chile’s wine regions at your local NSLC. Pick up a bottle and discover for yourself one of the great wines being made in South America. To complete the evening, we’ve created a four-course tasting menu highlighting classic Chilean flavours all matched with wines, beers and a spirit selected by Brian Horne, Product Advisor at the Fall River NSLC. Look for Brian’s pairings and the recipes in our Tasting Menu feature on page 45.
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 continue to be innovations within the category, as distillers fine tune their products to meet consumer taste preferences. 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 27.
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Occasions Fall 2012
Pizza with Pizzazz Flat crust pizzas are all the rage, but you don’t need to go out or order in to have a great pizza night. We’ve devised four easy-to-prepare recipes using store bought flatbread pizzas and are serving up recommendations for a great wine and beer to match each one. Regardless of whether it’s wine or beer you love, with our recipes and selections, you’ll be guaranteed to have a great pizza night. All you have to do is supply the company. Find the recipes in our 4 Fabulous Pairings on page 22.
The Wine Tasting Party: Judgment of Nova Scotia Wine tasting parties are now popular throughout North America. Setting one up at home is easy. All you need are some basics. We’ve provided a little 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. To see how far New World wine producers have come, we’ve added our own twist by pairing some great Chilean wines, now found on shelves of the NSLC, against their French counterparts. This fall, set up a wine tasting in your own home and decide for yourselves which wines you enjoy most. Find our suggestions, including some great appetizer recipes, in our Themed Celebration feature on page 9.
Cheers!
BEVERAGES | Peter Rockwell
If you’ve been to Italy – anywhere in Italy – you know that you really have to go out of your way not to eat and drink like a king. Whether it’s a kitschy pizza joint a crust’s toss away from the Coliseum in Rome or fine dining down south along Campania’s beautiful Amalfi Coast, Italians know how to cook … and their stomachs have influenced the evolution of winemaking from the tip of the boot’s toe all the way to the northern border.
Actually, it’s up north where the marriage of food and wine reaches royal wedding proportions. I’ve been to the north-eastern region of Veneto many times. While it may be famous for being the home of Venice, even if you barely know wine, I bet you’ve still tasted its juice. The sub-regional trio of Soave for whites and Bardolino and Valpolicella for reds produces some pretty famous vino that has been a staple of hip resto wine lists for decades. 6
Occasions Fall 2012
Like every province in Italy, dishes vary from region to region. Vento mainstays are cornmeal-based polenta, rich risotto, fresh pasta (especially made with the chunky bigoli noodle), salami and, closer to the coast, fresh seafood. All of which work masterfully with Veneto’s fresh, vibrant and lighter bodied wines. About a three hours’ drive west of Veneto is Piedmont - the home of many of Italy’s most famous wines from in-and-around the towns of Barolo, Barbaresco, Alba and Asti.
BEVERAGES | Peter Rockwell I’d never been until recently. The amazing geography and gorgeous scenery throughout the region’s Langhe Valley is some of the most breathtaking of all the liquor landscapes I’ve seen. Having been annexed at one time or another by most of Europe’s former super powers (especially the French), the modern day Piedmontese menu represents many culinary influences. Raw beef is big: either Carne Cruda (minced or finely chopped) or Carpaccio style (a thinly sliced variation actually invented in Veneto), as are cream sauces, relaxed egg dough pasta dishes like Tajarin al Sugo di Arrosto (taglierini noodles with a light meat sauce), amazing Caprese salads, hazelnuts (Nutella is made in Alba) and, of course, truffles.
The region’s red wines are nothing short of glorious. The heavy hitters from Barolo and Barbaresco are made from the Nebbiolo grape and, sadly, never come cheap. Thick, tannic and full-bodied, they’ve evolved to match much of what appears on local plates (and they don’t decant them there folks). A softer, easier-drinking partner for local fare is the Barbera grape (look for d’Alba and d’Asti after its name on wine labels specific to those two towns). As I said, it’s hard to find a bad meal in Italy and you can’t help but love the synergy that exists between the liquid and solid personalities of what you find when you sit down at an Italian table. You can argue on behalf of Umbria, Tuscany or Campania. For me, Northern Italy is the country’s capital for foodies. Ciao!
Northern Italy at a glance Veneto • Primary grapes: Corvina (r), Rondinella (r), Molinara (r), Garganega (w) • Primary Regions: Valpolicella, Bardolino, Soave, Prosecco Must try wines: .• Masi Bonacosta Valpolicella Classico (1000202, 750 ml, $16.99) • Masi Levarie Soave Classico (1000146, 750 ml, $15.99) • Masi Campofiorin Rosso del Veronese IGT (1000203, 750 ml, $19.99) • Anselmi San Vicenzo (1011766, 750 ml, $19.99) Piedmont • Primary grapes: Nebbiolo (r), Barbera (r), Cortese (w) • P`rimary Regions: Barolo, Barbaresco, Alba and Asti Must try wines: • Batasiolo Gavi (1013922, 750 ml, $18.99) • Batasiolo Langhe Nebbiolo (1016363, 750 ml, $18.99) • Bersano Barbera d’Asti (1001139, 750 ml, $14.99) • Fontanafredda Barolo (1001240, 750 ml, $37.49) *NSLC retail prices indicated.
Now at the NSLC.
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HOWTO CREATE A TASTING PARTY
Getting Started SETTING UP A WINE TASTING Select a Theme IN YOUR HOME HAS BECOME We recommend beginning with a tasting VERY POPULAR. WITH A LITTLE of some of the major grape varieties, highlighting the differences between New PREPARATION, YOU CAN World and Old World styles. However, you REALLY IMPRESS YOUR FRIENDS. can create any number of interesting
Now at the NSLC.
tasting party options, such as investigating a specific country or simply inviting everyone to bring a bottle that’s 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.
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FOOD | Themed Celebration (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 50ml point, allowing you to serve your guests a consistent two-ounce pour of each wine, which is the right amount to do a thorough analysis of the wine. If you don’t have time to go out and buy new glasses you can get away with what you have on hand – it’s more about sharing the experience with friends than wine analysis.
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 with space to take notes on the wine’s appearance, aroma and taste. Go to mynslc.com for a downloadable tasting sheet.
Setting the Table Invitations Send out invitations or e-vites highlighting the theme of the event. The optimal number of attendees at a tasting event is eight to 12, as this allows you to pour everyone 1½ to two ounces of each wine from a single bottle, with a little leftover in reserve. If you’re 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 reimbursed by the guests. You can do a great tasting for $10-$20 per person. Your local NSLC retail staff and product advisors can help create a list of wines for your next event.
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 appearance of all wines. If you don’t have white linen, simply provide guests with a blank white sheet of paper to assess the colour of the wine.
Let the Tasting Begin Start by pouring everyone 1½ to two ounces of each wine. If you don’t have enough glasses, do the tasting in flights of two wines. The pros place the wines in a brown bag or wine bag before pouring to disguise what wine they are tasting. If you’re a less seasoned wine taster, there’s no need to hide the wines.
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
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For our tasting, we’ve selected four varietals – Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot. 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 Chilean wines. Enjoy the tasting without food or, you can incorporate a cheese to match each wine, an appetizer
Occasions Fall 2012
FOOD | Themed Celebration to go with each or – for more elaborate events – an hors d’oeuvre for each wine. In winespeak, New World refers to wine producing countries outside of Europe (the Old World). As a result of their comparitive lack of history and regulations, the wine industries in these regions were first to experiment with new technology and were the first to champion a fruitier, more approachable style of wine.
Old World Pairing Roasted Pepper and Feta Pastry Shells Makes 30 pieces Pairing: Chateau Grand Renom Bordeaux Blanc (France, 1013849, $22.99) Ingredients:
30 puff pastry Vol-au-Vent shells 4 oz cream cheese 4 oz crumbled feta cheese 1 tbsp lemon juice What to Expect: Sauvignon Blanc tends to be light to medium-bodied and displays a characteristically tart flavour profile, 1 tsp olive oil 1 red pepper, roasted, skins and seeds removed, minced sometimes described as zesty. Unblended versions offer citrus, 1 ⁄3 cup Kalamata olives, finely chopped fresh herb, mineral, asparagus and cut grass tones. New World 2 tbsp fresh oregano, chopped versions (from places like New Zealand) are often even more ex3 tbsp Parmesan, grated
Sauvignon Blanc
pressive, with some passionfruit, melon and even fig notes thrown into the mix, giving the wines a “fruit basket” character.
Directions: 1. Cook puff pastry Vol-au-Vent shells according to package instructions.
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 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.
Chardonnay What to Expect: Chardonnay is hard to define, yet somehow 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’re increasingly being made in a fresh, less oaky style.
Roasted Pepper and Feta Pastry Shells 2. While the shells are cooking, combine the remaining ingredients, except the Parmesan, in a food processor and blend. 3. Place a rounded teaspoon of the filling into each cup. Top each with a sprinkle (1⁄2 tsp) of Parmesan. 4. Just before serving, set oven to broil. Broil for one to 1½ minutes or until cheese has melted.
Old World Pairing Smoked Salmon and Apple Rolls Makes 30 pieces Pairing: Louis Latour Bourgogne Blanc Chardonnay (France, 1016545, 375 ml, $12.78)
New World Pairing Ingredients:
Shrimp & Crab Pastry Shells Makes 30 pieces Pairing: Ventisquero Yali Reserve Sauvignon Blanc (Chile, 1011364, $14.99) Ingredients: 30 puff pastry Vol-au-Vent shells ½ cup salad shrimp ½ cup crab meat 1 stalk of celery, finely chopped 2 tsp mint, finely chopped 1 lime, zested, juiced 2 tbsp mayonnaise 12
4 oz hot smoked salmon, chopped 1 8-oz package cream cheese, room temperature 2 tbsp fresh dill 2 tbsp heavy cream 2 Granny Smith apples, core removed, finely chopped Juice of a lemon 6 flour tortillas 8 chives, finely diced
Directions: 1. Place the first four ingredients in a blender or food processor. Purée until smooth.
Occasions Fall 2012
FOOD | Themed Celebration 2. Combine the chopped apples and lemon juice 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 plastic wrap. Refrigerate for two hours. 5. Just before serving, slice the tortillas with a serrated knife into bite size pieces.
New World Pairing Mini-Salmon Cakes Makes 16 pieces Pairing: Luis Felipe Edward Reserve Chardonnay (Chile, 750ml, 1006678, $13.99) 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 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
Mini-Salmon Cakes
Directions: 1. Heat two tablespoons 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 the salmon, chives, basil, 2⁄3 cup breadcrumbs, mayonnaise and sautéed onions and peppers; mix thoroughly. Season with salt and pepper. 3. Measure out 1⁄6 cup portions of salmon mixture. Roll into a ball and place on a baking sheet. Refrigerate for two hours. 4. In separate bowls, place remaining breadcrumbs, flour and eggs. Dip salmon cakes in the flour, then dip into egg mixture and finally into the breadcrumbs. Flatten the salmon balls so they become one-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.
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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 cut through some of its fatty richness.
Cabernet Sauvignon 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 FOOD | Themed Celebration
Seared Tenderloin with Minty Salsa Verde Makes 16 pieces Pairing Fat Bastard Cabernet Sauvignon (France, 750ml, 1003358, $15.99) Ingredients: 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 1 baguette, sliced, toasted
Directions: 1. Place the parsley, mint, garlic, mustard, capers and two tablespoons of 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 three to four minutes per side. Cook the beef in batches to avoid overcrowding. 5. Let the beef rest for five 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 Makes 16 pieces Pairing: Nativa Gran Reserva Cabernet Sauvignon (Chile, 1002425, $23.49) Ingredients: 1 lb beef fillet, sliced in ½-inch thick pieces 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 1 baguette, sliced, toasted
Seared Tenderloin with Blackberry Sauce 4. When the liquid has reached a boil, reduce the heat to mediumlow and simmer the sauce until it’s 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 three to four 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. 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 Sauvignon-based wines are a classic match, but try one of the many great aged Canadian Cheddars with a New World Cabernet. You won’t be disappointed.
Shiraz
Directions: 1. Place a sauté pan over medium heat; add two tablespoons of olive oil. 2. When the olive oil is warm, add shallots and sauté until translucent. 3. Add the blackberries, sugar and red wine and bring to a boil.
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, jammy blackberry fruit notes can mask the grape’s distinctive spicy pepper aroma. Old World versions tend to be less obviously fruity, providing more subtle spicy character such as pepper or cloves and can gain a pleasing leathery tone with age.
Now at the NSLC.
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FOOD | Themed Celebration
Spiced Lamb Rib Chops
Mediterranean Lamb
Old World Pairing
New World Pairing
Mediterranean Lamb
Spiced Lamb Rib Chops
Makes 16 pieces Pairing: Chateau Gourgazaud Minervois (France, $14.99, 1000592)
Makes 16 pieces Pairing: Novas Gran Reserva Syrah (Chile, $15.99, 1015894)
Ingredients:
⅓ cup feta, crumbled 2 tbsp sundried tomatoes, chopped 1 clove garlic, minced 2 tbsp rosemary, finely chopped 3 tbsp olive oil 16 lamb loin chops ½ tbsp cracked pepper ¼ lemon, juice
Ingredients: 16 lamb loin chops ¾ cup Tandoori paste ¾ cup plain yogurt ¼ cup mint, finely chopped Salt & pepper 1 orange, zested
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 olive oil. 3. Sear half the lamb chops for three to four minutes 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 five to seven minutes or until desired doneness. 16
Directions: 1. Score the 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, then refrigerate for an hour. 4. Place a sauté pan over medium-high heat. 5. Sear half the lamb chops for three to four minutes per side; set aside. 6. Sear the remaining chops. 7. Season the chops with the mint, salt, pepper and orange zest. 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 Sharwood’s. Both are available at most major grocery stores.
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LIFE | Style Watch
Style
Watch
Our
Expert: Susan Snow is a property stylist and is the owner of Moving Designz Home & Cottage. Visit her online at www.movingdesignz.com .
Cozy up to fall
Fall is the perfect season to unwind and relax with friends and family after the busy months of summer. Transition your deck, patio or gardens into a space to host the warmest of fall get-togethers. Just a few simple changes will allow you to entertain your guests with casual autumn flair.
Give Your Guests Comfort
Layer your patio furniture with plenty of cushions and throws for guests to use to keep the evening chill at bay. Bring the indoors outside. Repurpose your interior soft furnishings and accessories by bringing them outside for the evening. This will make your space feel cozier and it’s a quick and easy decorating idea for an impromptu get-together.
Add a Little Light
Place candles, lanterns and tea lights around your patio to add a soft light to your evening. White mini-lights add just the right amount of sparkle when tucked into shrubbery or fencing. Paper lanterns in a variety of sizes or colours can be strung from overhead branches to further add to a festive party atmosphere.
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Occasions Fall 2012
Create an Inviting Mood
There’s nothing quite like the smell or the ambiance of wood burning to evoke a sense of relaxation and calmness. Patios or decks are a great place to add an outdoor fireplace, which will not only keep your gathering warm, but also add atmosphere. If an outdoor fireplace isn’t in your budget, consider a chiminea (ceramic or iron patio top fireplace), as shown opposite top right, or a backyard fire pit. Outdoor gatherings centered around a fire will surely take the chill out of the air. Have fun and roast some marshmallows, make smores or cook hot dogs to bring back memories of summer campfires.
Get Creative and Recycle
Gather twigs and small branches during your fall yard cleanup. Tie the branches with twine into little bundles, making for easy and safe fire starters. This is also a cute host or hostess gift when heading to a bonfire. For a quick do-it-yourself lighting project, pop tea lights into mason jars and hang the jars from branches using craft wire.
Spiced Whisky Toddy Serves 1 Ingredients: 1½ oz Canadian Club Dock 57 Spiced Whisky (1015694, $28.98) 1 tsp sugar Twist of orange Pinch of nutmeg 3 oz boiling water Cinnamon stick Directions: 1. Place the whisky, sugar, twist of orange and nutmeg in a heat proof glass; top with boiling water. 2. Add a cinnamon stick and stir; serve warm. .
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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 the 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.
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: Carpineto Castaldo Chianti (Italy, 1001803, $16.79)
Pairing: Terre Davino Barbera D'Asti (Italy, 1006744, $22.73) Grolsch Premium Pilsner (450 ml, 1010999, $3.29) Garrison Nut Brown Ale (6x341 ml, 1000802, $12.79) 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: Voga Pinot Grigio (Italy, 1001650, $17.99)
Hoegaarden White (6x330 ml, 1011521, $15.39)
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: Santa Margherita Chianti (Italy, 1013669, $24.99)
Rickard's Red Ale (12 x 341 ml, 1001276, $24.49) Wild Mushroom and Goat Cheese Pizza
Now at the NSLC.
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SIMPLY INSPIRED
Add Heat Chili Oil
with
Simply Inspired | Flavoured Oils
Famous for its house-made chili oil, Halifax’s neighbourhood restaurant, Morris East, shares its kitchen secrets to creating fabulous flavoured oils. Elevate your next vinaigrette, canapÊ, barbeque or stir-fry with your own flavoured olive oil by switching up flavourings to their basic recipe. Simple to make, these recipes will definitely deliver an extra punch to your next inspired dish. TO GET STARTED You will need good quality olive oil, fresh local herbs and a beautiful bottle.
Our Expert Jennie Dobbs is the owner of Morris East. After six years of working in finance in the UK, Jennie decided to return to her hometown in Halifax to fulfill her dream of opening a restaurant. Her loyal customers are glad she did. www.morriseast.com
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Occasions Fall 2012
Simply Inspired | Flavoured Oils
Add Heat with Chili Oil
Variety is the Spice of Life
Rosemary Olive Oil Crackers
Flavoured oils are simple to make. At the restaurant, we toast the ingredients first to bring out maximum flavour and to remove any moisture, which reduces food safety concerns. If in doubt, be sure to refrigerate your oil. To make our famous Chili Oil, you’ll need one bottle of premium olive oil and a quarter cup of chili flakes. Preheat your oven to 350 ˚ F degrees. Spread the chili flakes on a sheet pan and toast for 10 minutes. Place the chili flakes in a heavy bottom pan; add the oil and heat on medium until it turns a crimson colour. Let cool completely and funnel into your artisanal oil bottle. Try making scrambled eggs using this oil instead of butter for a spicy kick.
Rosemary makes a wonderful oil, which is particularly delicious as part of a vinaigrette, along with a dash of maple syrup. Use the same directions as the Chili Oil recipe, except use three sprigs of rosemary. Toast and heat as previously directed. Or try making Roasted Garlic Oil; it’s delicious. Spread it on crostini and add Brie or brush it on barbequed shrimp. Peel a whole bulb of garlic (locally grown is best). Add the garlic cloves to a pot with a bottle of olive oil and bring the mixture up to a simmer. Once small bubbles appear, reduce the heat to low and simmer for 15 minutes or until the garlic is soft to touch. Let it cool and pour into an artisanal bottle. Please note this oil must be kept in the refrigerator.
Impress your guests with your own rosemary olive oil crackers. Combine three cups of flour with one teaspoon of salt and a quarter cup of chopped fresh rosemary in a mixing bowl. Make a well in the centre of the flour and add one cup of warm water and a quarter cup of rosemary olive oil. With your hands, gently mix the ingredients together. Pour the mixture out onto a floured surface and knead for three to five minutes. Oil the dough lightly, cover it and let it rest for 30 minutes at room temperature before rolling. To make the crackers, preheat the oven to 325 ˚ F. Roll the dough through a pasta machine, starting at a thick setting. Roll through four times, reducing down a size after each roll. Brush the tops of the crackers with a little bit of oil and sprinkle with a good pinch of kosher salt. Cut the crackers in long strips and bake for 8-10 minutes until golden brown and raised bubbles appear. Cool and eat or keep in a covered container.
Now at the NSLC.
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PRODUCERS’ SPOTLIGHT Anselmi San Vincenzo (750 ml, $19.99, 1011766) This is a delightfully fragrant white wine with pure aromas, with scents of minerals, apple, banana and lemon blossoms. The palate is medium-bodied, dry and fresh, with notes of pear, grapefruit and hints of hazelnut. Try it paired with grilled fish, lobster salad or roast chicken. For an inspired pairing match it with a flatbread pizza topped with shrimp and arugula.
Snap Dragon Chardonnay
Propeller Pumpkin Ale
(California, $13.99, 1012892) (6 x 341 ml, $12.99, 1014446)
Propeller Brewing Company is pleased to offer our fall specialty-Propeller Pumpkin Ale. Brewed with Howard Dills® world famous Atlantic Giant Pumpkins® and a special blend of spices. It’s the next best thing to pumpkin pie. Big pumpkins, big taste, better beer.
The perfect little gift This gift set can be used for almost any occasion, from a thank-you, to a going away party or a birthday gift for those that are difficult to buy for. Shown here is the Wild Blueberry flavours set. We also have a Strawberry and Fall Flavours set with Peach, and Apple Butters. $24.99 Available at Galloping Cows, Port Hood, 902.787.3484 or on line, gallopingcows.com
Snap Dragon Chardonnay captures the balance between bright fruit and warm baking spices. Aromas of pear, tropical fruit and vanilla open the nose. The palate opens with vibrant pineapple and red-apple flavours, complemented by notes of vanilla and nutmeg into a long, rounded finish.
Crush Pinot Grigio (Canada, $13.99, 1015785)
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.
It all begins with a crush. This lively Pinot Grigio with its attractive pink hue offers melon, pear and apple flavours. It's the perfect partner to a quiet night in with your new crush.
Wine Tours Come explore p the vineyards y of the world with Byy the Glass. Our ttours ours have have been designed ffor o those with or a taste tastee ffor or lif life fe as the theyy mix wine, ffood ood an and nd cultur cultural al experiences. experieences.
Com Come me with us on a taste ta aste experience! expe perience! Browsee some of our upcoming ttours Browse ours at www.bytheglass.ca www w.b bytheglass.ca FFor or mo more ore inf information, formation, email: inf info@bytheglass.ca o@bytheglass.ca or call 902-488-9959. Operating Oper atinng international international wine and food food tours tours sincee 2007. 2007.
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Occasions Fall 2012
BEVERAGES | Mixology
SPICY Whisky Cocktails
The Revel Stoke Sour Serves 1 Ingredients: 1½ oz Revel Stoke Spiced Whisky (750 ml, $28.98, 1016302) 5 dashes Angostura bitters 1 oz freshly squeezed lemon juice ¾ oz pasteurized egg whites* ½ oz simple sugar 2 brandied cherries for garnish** Crushed Ice
Directions: 1. Add all the ingredients except the cherries and crushed ice to a mixing glass. 2. Add ice cubes to the mixing glass and then add the metal top to the glass. 3. Shake vigorously for about 20 seconds, which will allow the eggs to act as an emulsifier. It also adds texture and froth. 4. Fill a rocks glass with crushed ice. 5. Place the two cherries on top of the crushed ice and top with the sour mixture. *Pasteurized egg whites can be bought in the egg section of most grocery stores. ** Preserve cherries in brandy, sugar, lemon juice and winter spices.
Now at the NSLC.
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BEVERAGES | Mixology
Revel Stoke Grey and Hot Apple Rainy Cider Serves 1
Ingredients:
Serves 1 Ingredients: 4 oz of unfiltered pure Annapolis Valley apple juice* 1½ oz of Revel Stoke Spiced Whisky (750 ml, $28.98, 1016302) Zest of lemon
Directions: 1. Place the apple juice (and lemon juice if required – see note below) in a pot and heat. You want the liquid to reach about 80 ˚C. If it’s too hot, the alcohol will evaporate when you add the whisky. 2. Pour the mixture into a heatproof cup and add your whisky and some lemon zest. * If using a sweeter apple juice, combine it with a half ounce of fresh lemon juice.
Juice of 1 lime 5 oz ginger beer* 1½ oz Revel Stoke Spiced Whisky (750 ml, $28.98, 1016302)
Directions: 1. Place the lime juice and one half of the spent lime in a highball glass; top with ice. 2. Fill the glass until it is 3⁄4 full with the ginger beer. 3. Slowly pour the whisky over the top; it will create a layer acting as “the storm cloud,” hence the name “Grey and Rainy.” *Try and find a spicy ginger beer such as the Canadian-made Grace’s or Halifax’s own Propeller.
Our Mixologist: Justin Taylor, Mixologist, Four Seasons, Vancouver
Justin Taylor has 20 years of bartending experience and is a pioneer of the “Farm to Glass” approach to mixology. His cocktails, as much as possible, highlight local and Canadian sourced ingredients, which include Canadian-made spirits, such as Revel Stoke. According to Justin, “Its blend of five spices marries perfectly with many of the flavours that I use and is an absolute winner with its deep, complex flavours and rich colour.”
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Occasions Fall 2012
New What’s
Here’s a selection of the great new tastes in store for you this season!
Verano Tempranillo Cabernet (Spain, 750 ml, $14.99, 1016063) A lively, juicy blend of Spain’s classic Tempranillo grape and Cabernet Sauvignon. Its full-bodied palate and lingering dry finish make it a sensational pairing for grilled red meat dishes.
Rickard’s Cardigan (6 x 341 ml, $12.49, 1016561)
Keith’s Mixer Pack (12 x 341 ml, $23.99, 1016653)
An autumn spiced lager infused with seasonal spices of cinnamon, nutmeg, clove and a hint of brown sugar, Rickard’s Cardigan features fall flavours as familiar as putting on your go-to knit.
Keith’s has you covered with this variety pack, featuring: red, white and IPA, all made in the approachable, easy-to-drink style the brand is known for.
Verano Shiraz (Spain, 750 ml, $14.99, 1016062)
Captain Morgan Silver Spiced Rum (750 ml x $28.98, 1002902)
Hold on to summer with this ripe and spicy Shiraz from sun drenched Spain. It’s bold fruit flavours and approachable personality make it the perfect partner to any fiesta.
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The clean, pure flavours of Captain Morgan are enhanced with exotic, tropical spices including vanilla. A great rum to spice up your fall cocktail routine.
Occasions Fall 2012
Wiser’s Spiced Vanilla Whisky (750 ml, $29.99, 1016438) Samuel Adams Octoberfest Ale (6 x 355 ml, $14.98, 1013901) Made in the traditional Bostonian style, this fall beer offers the perfect Octoberfest flavours, with a crisp, tasty finish.
Whisky distillers have joined their rum counterparts in the spice craze. Wiser’s version with its distinctive vanilla flavour will add a bold new character to cocktails such as the Manhattan.
Vina Maipo Gran Devocion Sauvignon Blanc (Chile, 750 ml, $18.99, 1013394) Jim Beam Devil’s Cut Bourbon (750 ml, $34.99, 1014834) The angel’s share is lost to the heavens through evaporation, but the Devil’s Cut is the bourbon left hiding in the crevasses of the barrel. It’s bold, spicy and devilishly delicious.
This wine’s cool coastal origin gives it a distinctively fresh personality, with vibrant citrus and herbaceous flavours.
Propeller India Pale Ale (6 x 341 ml, $12.99, 1006639) This local favourite is an authentic interpretation of IPA. As they describe it’s “not for the faint of heart.” It has bold hop aromas, a rich, full-bodied palate and is bracingly bitter.
Vina Maipo Gran Devocion Carmenere Syrah (750 ml, $18.99, 1013225) Guinness Pub Draught Stout (8 x 440 ml, 24.49, 1001811) Guinness’ classic roasted malt aromas, coffee flavours, creamy palate and lingering dry finish will warm up any cool fall night.
This uniquely Chilean blend boasts lots of mixed berry, spice and roasted coffee and chocolate notes. Its rich juicy flavours and smooth finish find a match with grilled fare. 31
An
occasion on the
town
Le Caveau Restaurant
Your Father's Moustache
Rockbottom Brewpub
In 2011, Le Caveau restaurant was named "One of the 20 World's Best Winery Restaurants" by Wine Access magazine. Le Caveau specializes in global cuisine using seasonal local ingredients, matched with fine wines. Chef Jason Lynch and Restaurant Manager Beatrice Stutz treat guests to an exceptional Nova Scotia dining experience with emphasis on regional products. Whether you enjoy a glass of wine on the pergola or a meal in the dining room, you will be charmed by the unique atmosphere..
Your Father’s Moustache is the place to be for great food, fun and live entertainment in downtown Halifax. Our scrumptious menu includes fish and chips, lobster, pasta, steaks, seafood and weekend brunch, all carefully prepared and reasonably priced.
Come and taste Halifax’s finest brewpub dining experience on Spring Garden Road.
11611 Highway No 1, Grand Pre, NS 902-542-7177 | www.grandprewines.com
5686 Spring Garden Rd, Halifax N.S. 902-423-6766 | www.yourfathersmoustache.ca
We offer great daily specials, plus, the Moustache is hopping with live entertainment like Joe Murphy and the Water Street Blues Band, a Saturday afternoon tradition.
The Port Pub
Frank & Gino's Grill & Pasta House
Located in a unique nautical setting with a serene riverside view of the rising and falling tides, the Port Gastro Pub is where you go to enjoy a unique Annapolis Valley microbrewery. East Coast Living magazine named our Rojo Mojo Red Ale the best in Atlantic Canada.
Voted Best Restaurant in Colchester's 2010/2012 People's Choice Awards.
980 Terry's Creek Rd., Port Williams NS 902-542-5555 | www.theportpub.com
Corner of Robie and Juniper St. Truro, NS 902-895-2165 | www.frankandginos.com
Frank & Gino's fabulous menu has something to satisfy everyone's taste! Their fun and relaxed atmosphere is the perfect place for casual and delicious dining.
Treat yourself to our diverse and delectable menu and quench your thirst with any of our six craft beers, brewed right on site. We also offer an extensive wine selection and all of your favourite cocktails. Bottoms up! 5686 Spring Garden Rd, Halifax N.S. 902-423-2938 | www.rockbottombrewpub.ca
go ahead... get out and
enjoy ﱾﱽﱼﱻ
Experience Nova Scotia
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Harvest Your Annapolis Valley Adventure! 32
Visit the Annapolis Valley this October to experience the "Valley Pumpkin Fest". A variety of harvest events that captures and communicates the agriculture, cuisine and culture of the fall season in the Annapolis Valley and builds upon the region's existing assets: u-picks, farm markets, wineries and much more! Come check out the famous Pumpkin People of Kentville, the Pumpkin Regatta in Windsor, or get active in the Valley Harvest Marathon in Wolfville. Harvest time is definitely giant fun in the Valley!
Visit www.valleypumpkinfest.ca for more information.
Occasions Fall 2012
BEER BASICS COOKING WITH BEER
Lager Battered Shrimp with Citrus Mayonnaise While wine has long been recognized as an integral cooking ingredient, beer has rarely been afforded the same culinary reverence. Despite its lack of respect in the kitchen, beer has an equally long culinary history dating back to early Babylonia, where beer was used as a safe alternative to water when cooking. Although beer never vanished as a cooking ingredient, the rise of traditional French wine-based cooking caused it to lose its place of prominence in much of the culinary world. The exception to this is the northernmost corners of France and Belgium, where cuisine à la bière has always been held in the highest regard. When it comes to pairing your beer with food, let the style of the beer be your guide. Flavoured and Refreshing – Match these light-bodied slightly tangy beers with salads, white fish and shellfish.
Light and Refreshing – Match these low alcohol, mild flavoured beers with casual fare such as nachos or quesadillas. Crisp and Clean – These crisp lagers with their excellent balance of malt sweetness and light hop bitterness, pair well with richer seafood dishes and poultry. Fruity and Smooth – These beers, many of which are wheat ales, with their exotically fruity and spicy flavours are great partners to a variety of flavourful poultry and seafood dishes such as mussels steamed in the beer. Rich and Malty – Enjoy these medium-bodied ales with their moderate malt character and light hop bitterness with rich cheeses and mild meat dishes. Bold and Flavourful – These rich and intense beers, with their strong chocolate and espresso notes, partner well with rich desserts and robust meat dishes.
Now at the NSLC.
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BEVERAGES | Beer Basics Lager Battered Shrimp with Citrus Mayonnaise Serves 6 Pairing: Molson Canadian 67 Sublime (1013113, 12 x 341 ml, $23.99)
Ingredients (shrimp): 2½ cups flour 1½ tsp salt ¼ tsp paprika 1 bottle lager Vegetable oil for frying ½ lb jumbo shrimp, peeled
Directions (shrimp): 1. Combine 1½ cups of flour, salt, paprika and lager in a bowl; whisk until a smooth batter forms. 2. Heat the oil, in a deep fryer, until it reaches 375˚ F. 3. Dredge the shrimp in the remaining flour; shake off the excess. 4. Dip the shrimp in batter, gently lower into the hot oil. Fry until golden brown. 6. Serve with citrus mayonnaise. Ingredients (mayonnaise): ⁄3 cup mayonnaise
1
1½ tbsp lemon juice 2 tbsp parsley, finely chopped ¼ tsp Tabasco™ Pinch salt & pepper
Directions (mayonnaise): 1. Combine all the ingredients in a bowl. Mix thoroughly. Editor’s Tip: Try making homemade mayonnaise. Whisk an egg yolk with a dash of mustard, slowly whisk in ¾ cup of olive oil. When complete, add in a splash of lemon juice and season to taste.
34
Moules Frites
Moules Frites
Ingredients (mussels):
Serves 6
1 tbsp butter 2 shallots, finely minced 1 rib celery, finely chopped 3 lbs mussels, cleaned, debearded 1 bottle Rickard’s White 1 tbsp tarragon, finely chopped
Pairing: Rickard’s White (1006841, 12 x 341 ml, $24.49)
Ingredients (frites): Vegetable oil 6 large Yukon Gold potatoes, cut into ¼-inch sticks Sea salt to taste
Directions (frites): 1. Heat the oil, in a deep fryer, until it reaches 375˚ F. 2. Add the potatoes and fry until tender; approximately six to eight minutes. 3. Place the frites (fries) on a paper towel to drain excess oil. 4. Place the frites in a bowl and season with sea salt.
Occasions Fall 2012
Directions (mussels): 1. Place a large pot over medium heat; add the butter. 2. After the butter has melted, add shallots and celery; sauté until the celery is soft. 3. Add the mussels and beer and cover pot. 4. Steam the mussels for five minutes or until the mussels have opened; discard any mussels that do not open. 5. Serve the mussels with the frites and accompany with mayonnaise for dipping. Editor’s Note: If you can find it, use duck fat (available at select grocery stores such as Pete’s Frootique) for making the frites. Like butter, duck fat makes everything taste better.
CHILE.CHOSEN BY NATURE
GRAPE ExPECTATIONS | Chile. Chosen by Nature
EXPLORING CHILE'S MOUNTAIN, SEASIDE AND DESERT WINE REGIONS By John and Sandra Nowlan
from a hot, dry climate, while to the south, cool and wet conditions prevail. Yet no matter where the wine regions lie, each is defined by their proximity to the moderating effects of the sea and mountains.
Limari Valley
Aconcagua Valley
Casablanca Valley Maipo Valley Rapel Valley
Santiago Concepcion
Chile's thriving wine industry dates back to the 16th century, coinciding with the arrival of the Spanish conquistadors. But in recent years, wine production has evolved with a greater emphasis on quality, which improves every year. In fact, a 2011 Wine Advocate tasting gave marks greater than 90 to more than 200 Chilean wines.
Coastal Cool Casablanca Valley Chile has now become the fifth largest exporter of wine in the world. And for good reason. The wine regions of this long, skinny South American country stretch over 1,300 kilometres. In the north, it benefits
Only a short drive from Santiago, near the port city of Valparaiso, is the Casablanca Valley. This lush area between the Andes and the coastal mountain range has a climate strongly influenced by its proximity Now at the NSLC.
to the sea and the cold Humboldt Current. Although serious grape growing here didn't start until the 1980s, it has become recognized as an ideal environment for white varietals such as Chardonnay, Sauvignon Blanc and increasingly, Pinot Noir. Regional Star: Sauvignon Blanc: The Casablanca Valley delivers a lively, zingy, highly aromatic style of this grape with citrus, green apple, pear and grassy notes. Featured Wine: Carmen Reserva Sauvignon Blanc (Chile, $13.49, 1001175)
Between the Mountains and the Sea Maipo Valley While the Casablanca Valley is one of the newer growing areas, the Maipo Valley just south of Santiago is the oldest in the country. 37
GRAPE ExPECTATIONS | Chile. Blessed by Nature While much of the Maipo, which lies in the foothills of the Andes, has a totally different climate than the seacoast area – with its hot, dry summers and short, mild winters – increasingly producers are planting vineyards in its western edge to find a balance between cool coastal influences and the warmth of the Chilean sun. Others have opted for high elevation vineyards that benefit from the cool air that slides down the mountains at night to infuse sun-loving red wine varietals like Cabernet Sauvignon, Syrah, Merlot and Malbec with structure and elegance. Carmenére is also increasingly popular. Regional Star: Cabernet Sauvignon: Big bold red wines with berry, black currant and fig aromas and flavours with some from the Maipo boasting a distinctive eucalyptus edge that lends freshness. Featured Wine: Concha Y Toro Trio Cabernet Sauvignon (Chile, $15.99, 1000900)
The Rapel Valley The Rapel Valley lies just south of the Maipo Valley and supports two main wine regions, the Cachapoal Valley and the Colchagua Valley. The former is a red wine region with outstanding Merlot and Cabernet Sauvignon. While Colchagua is one of Chile's most important new red wine regions with world-class Carmenére, especially from the coastal influence Puemo sub-zone, as well as Cabernet Sauvignon, Merlot and Syrah. Regional Star: Carmenére: The best deliver ripe blackberry fruit flavours, peppery spice and round tannins, making Carmenére deliciously drinkable. Featured Wine: Montgras Reserva Carmenére (Chile, $14.99, 1001711)
Maule Valley The southernmost important wine region is also its largest in area. The Maule Valley, with several diverse microclimates, produces both red and white wines of excellent quality. Long overlooked, it’s now regaining attention thanks to its vineyards planted with old vines that produce grapes with excellent concentration and depth of flavour.
Altitude with Attitude Aconcagua Valley Just to the north of Santiago, the Aconcagua Valley (named for the country's highest mountain) includes some of the warmest areas in Chile plus cool, high altitude sections. In the heart of the wine region, daytime temperatures are high, but at night, cold air from the Andes pours into the Valley, producing high levels of acidity in the grapes and a unique flavour profile in the wine. The Aconcagua Valley is justly famous for its Cabernet Sauvignon, but white wine production is on the rise as wineries explore its western extreme where the vineyards are cooled by Pacific breezes.
Regional Star: Red Blends: Cabernet is king here, like much of Chile, but the Maule also makes excellent, rich and plummy Merlot, spicy Syrah and solid Carmenére.
Regional Star: Cabernet Sauvignon: Look for lots of juicy blackcurrant flavours, with some of the more prized versions showcasing some complex tobacco, chocolate and leather notes.
Featured Wine: Vino Maipo Gran Devocion Carmenére Syrah (Chile, $18.99, 1013225)
Featured Wine: Arboleda Cabernet Sauvignon (Chile, $17.99, 1013296)
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Occasions Fall 2012
GRAPE ExPECTATIONS | Chile. Blessed by Nature Chile is blessed with stunning natural boundaries. From the desert in the north, mountains to the east, ice fields in the south and the ocean to the west, it has been called a Garden of Eden for producing wine. And each of these natural wonders plays a role in the wines that come from this amazing country. One of very few such areas in the world left untouched by pests or disease, Chile is a considered an environmentally-sacred wine region.
Desert Limari Valley Farther north, the desert-like Limari Valley receives less than four inches of rain a year, causing roots of the vines to reach deep into the mineral-rich soil. Distinctive wines with a slight mineral taste are produced. Both Chardonnay and Cabernet Sauvignon do very well in this climate. Regional Star: Chardonnay: Look for a crisp, mouth-wateringly appealing style with lots of pear and green apple flavours. Featured Wine: De Martino Legado Chardonnay (Chile, $17.99, 1015708)
But the land is only part of the story. Chile’s winemakers consider themselves guardians of this pristine place that has been making wine for more than 450 years. Here, sustainability means more than just running a profitable business. Respect for the environment and consideration for the dedicated people who work the vineyards are an integral part of the equation of making great quality wines. Chile has truly been chosen by nature and in return, creates superb wines grounded in a respect for the land from which they come.
Brighten Up the Season with Blu Sparkling Apple 2 oz apple juice ¾ oz brandy 1 oz simple syrup 5 oz Blu Giovello Prosecco Fill a tumbler with crushed ice and top with apple juice, brandy and simple syrup. Top with Blu Giovello Prosecco and garnish with an apple slice.
Fizzy Cranberry Cosmo 1 ½ oz cranberry juice 1 oz fresh lime juice ¾ oz orange liqueur 3 oz Blu Giovello Prosecco Place the cranberry juice, lime juice and orange liqueur in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled cocktail glass. Top with Blu Giovello Prosecco and garnish with fresh cranberries.
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Occasions Fall 2012
RESTAURANT| Spotlight
Going for a Dram A Scottish Gaelic term that simply translates to “drink,” a dram is Scottish vernacular for a small measure of whisky. Not surprisingly, the dram’s allure fits Nova Scotia’s (or New Scotland as it’s translated from Latin) Old World charms. Here are a few Nova Scotia establishments that provide an excellent array of whisky offerings.Warm up this fall with a dram. By Christina Copp
Halifax:The Press Gang Step into The Press Gang in downtown Halifax and you’ve stepped back to 1759. Sit down with a drink and take in its historic charms — the exposed brick and stone walls, rustic beams, rich woods and soft piano music. Manager Milan Vechter suggests Single Malt Scotch is like a metaphor for his establishment — it gets better with age. “We have more than 100 single malts. It’s not just ordinary whiskies, we also have whiskies that aren’t available anywhere else,” Vechter says proudly. This includes a bottle of rare The Glenlivet 1959 Cellar Collection. Only 400 bottles were made. The restaurant regularly hosts whisky tastings, including a Tuesday night series hosted by affable local sommelier Wally Fraser, which allows guests to sample two complimentary premium Scotches alongwith a knowledgeable guide at no charge. The series is a great way for guests to experience unique Single Malts such as Aberlour and Strathisla, or a premium blended whisky such as Chivas as pre- or post-dinner tipple, or while sitting at the bar as they enjoy the restaurant’s legendary oyster bar. The Press Gang 5218 Prince Street, Halifax 902-423-8816
The Press Gang 42
Occasions Fall 2012
RESTAURANT| Spotlight Dartmouth: Jamieson’s Irish House and Grill & Celtic Corner
Whisky Today by Michael Gill
Across the harbour in Dartmouth you’ll find Jamieson’s, a unique, rustic Cole Harbour bar where you can stop in and catch up with friends over a dram, according to proprietor Christopher Smith.
Whisky Today is a great book written by local whisky expert Michael Gill. The book is concise, yet packed with all you need to know about Single Malt Whisky. Look for the section on matching your favourite Single Malts with cheese and the book's taste comparison shopping guide. It also fits in your pocket for easy reference. The book is available on Amazon.ca.
“We’ve got about 70 different scotch varieties,” Smith says. The variety bodes well for the high number of return customers who frequent Jamieson’s.
Jamieson’s
“Everyone who works here lives in the neighbourhood ... the customer-base is primarily in the neighbourhood.” Similarly, the Celtic Corner, located across the road from Alderney Landing has a warm welcoming air about it. With live music four nights a week, including an open mike night every Tuesday, the atmosphere of the pub is suitably lively. With its Irish theme, it’s no small wonder the whisky lists boast a fine selection from the Emerald Isle and you’ll also find a solid selection of Single Malt Scotches.
Celtic Corner Jamieson’s Irish House 5 Cumberland Drive, Dartmouth 902-433-0500 Celtic Corner 69 Alderney Drive, Dartmouth 902-464-0764
ﱾﱽﱼﱻ
Experience Nova Scotia
ﱾﱽﱼﱻ
Muir Murray Estate Winery
Wolfville: The Library Pub & Merchant Wine Bar Tavern Nestled in beautiful Wolfville, a town known for its fine dining restaurants, The Library Pub offers its patrons a little something different, which includes a number of premium whiskies.
Muir Murray Estate Winery is located in Lower Wolfville overlooking the Acadian Dykes. We are pleased to announce that Chef Jake Wright has joined our team in The Perfect Blend Tea Room. Jake has a vast amount of experience in many culinary areas and we are delighted to watch his new ideas come to life. Contact us with all of your event, reception and wedding needs. Muir Murray Estate Winery is your Nova Scotia Food and Wine Destination. Winery Open 7 days a week from 9 am to 7 pm. Tea Room Open Wednesday through Sunday from 11 am to 4 pm. Located at 90 Dyke Road, Lower Wolfville (902) 542-0343 ext 2 | www.muirmurrayestatewinery.com
Now at the NSLC.
43
“It’s timeless. There is a lot of dark wood; it’s warm and cozy,” says owner Drew MacNeil about his establishment. With characteristics of pubs seen in Ireland and England — tourists and locals alike congregate in the pub, located on Wolfville’s Main Street. The Library Pub offers 14 Single Malts, four Blended Scotch whiskies and a collection of Bourbons to tempt any palate. It’s the perfect place to escape on a cool autumn afternoon or finish a gourmet evening spent at one of the town’s many gourmet restaurants with a warming dram. The Library Pub 472 Main Street, Wolfville 902-542-4315
The Library Pub
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Occasions Fall 2012
FOOD & DRINK | Pairings
Empanadas
TASTING MENU Inspired by Chile Empanadas Ingredients (pastry): 2 cups all-purpose flour 2 tsp baking powder 1 ⁄2 tsp salt 2 tbsp shortening 1 egg, lightly beaten 1 ⁄2 cup cold milk
Brian Horne, Retail Product Specialist at the Fall River NSLC, offers recommendations for wines, beers and a spirit to match our Chilean feast. Chile was the feature country at the recent Port of Wines Festival. The event inspired us to bring the flavours of Chile to the dinner table with our Tasting Menu, which showcases a combination of classic dishes and a few with some new twists.
Ingredients (filling): 2 tbsp olive oil ½ large onion, sliced ¼ lb lean ground beef 1 hardboiled egg, grated or chopped ½ cup pitted green olives, sliced into rounds ½ cup raisins ¼ cup sweet red pepper, finely chopped ½ tsp ground cumin Pinch of salt Vegetable oil for frying
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Directions (pastry): 1. Sift together the dry ingredients, then mix in the shortening. 2. Lightly beat the egg and combine with the cold milk. Add this to the shortening mixture. Mix until the dough forms a ball. 3. Flatten to a disc shape, cover with plastic wrap and allow to rest in the fridge. 4. Once the pastry is cold, divide into three smaller pieces. 5. Using a rolling pin, roll the pastry out until they're 1⁄8 inch thick. 6. Cut the pastry into 2.5” diameter discs. Directions (filling): 1. Add the olive oil to a sauté pan over medium heat and cook onion until golden brown; add the ground beef 45
FOOD & DRINK | Pairings one particular wine that really stood out as a great match was Santa Carolina’s Barrica Selection Red, which is a blend of Cabernet, Carmenére and Syrah. The rich, jammy fruit and mild spice tones work well in symphony with the meaty sweetness of the empanadas. It may be a good idea to buy two bottles for this dish, but make sure you allow time for your wine to breathe! For the beer enthusiasts, an interesting choice is the Pearl River Lager. A refreshing beer that cleanses the palate, but doesn’t have the lingering hop finish.
Chilean Pumpkin Soup Ingredients 1 lb pumpkin, peeled, seeded, cubed 8 pearl onions, skins removed 1 tsp smoked paprika ½ tsp cumin 2 tbsp olive oil 2 cups chicken stock Pinch salt & pepper Cilantro for garnish
Chilean Pumpkin Soup and cook until the beef is cooked through and browned, take sauté pan off the heat. 2. Drain excess grease from the pan and add the chopped peppers, green olives, grated hardboiled eggs, raisins, cumin and salt to taste. Mix thoroughly and let cool. Directions (empanadas): 1. Spoon a small amount of the filling into the middle of the pastry discs and fold pastry over to create a half-moon shape. Seal the empanada by pressing the edges with a fork. 2. Heat vegetable oil in a saucepan or deep fryer until it reaches 365ºF. 3. Place three to four empanadas in the hot oil at a time. Cook until golden brown.
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4. Remove from fryer and set on paper towels to drain. Repeat until all the empanadas are cooked. Serve warm. Santa Carolina Barrica Selection Red (Chile, $16.99, 1013278)
Pearl River Lager ($2.98, 330 ml, 1006161)
Brian: Ideally, when pairing food and wine, I like the wine to have a geographic connection to the menu. Considering the flavours involved in making empanadas, Occasions Fall 2012
Directions: 1. Place the cubes of pumpkin in a roasting pan. 2. Add the pearl onions, smoked paprika and cumin; drizzle with the olive oil and toss to coat. 3. Place the pumpkin in an oven pre-heated to 425°F and roast for about 35-40 minutes or until the pumpkin is soft and slightly browned. 4. Add the pumpkin to a blender along with the stock, salt and pepper. Purée until smooth. 5. Heat the soup on a stovetop over medium-low heat. Ladle into bowls and garnish with a sprig of cilantro. Editor’s Tip: This recipe would work equally well with butternut squash instead of pumpkin.
Fillet of Beef with Pebre Concha Y Toro Trio Chardonnay (Chile, $15.99, 1000898)
Fillet of Beef with Pebre (Chilean Salsa) Serves 6-8 Ingredients (Fillet of Beef):
Konig Lüdwig Weissbier ($3.70, 500 ml, 1000650)
Brian: I recommend Concha Y Toro’s Trio Chardonnay, which is actually a blend of Chardonnay, Pinot Grigio and Pinot Blanc. This wine gives you a creamy texture with each mouthful, with bold flavours of tree fruit and a slight minerality. The finish has a pleasant crispness that leaves you wanting more. If that’s not your style, maybe a bottle of Konig Lüdwig Weissbier is more to your liking. This is a creamy, light-bodied beer that’s packed with melon tones. There is very little hop flavour in this one, with a smooth, almost sweet, finish.
2 vine ripened tomatoes, seeded, diced 2 tbsp olive oil 1 jalapeño, seeds removed, roasted, minced 2 cloves garlic, minced ½ cup cilantro, minced 1 scallion, diced 1 tbsp fresh lime juice Salt & pepper to taste 2 lb whole fillet of beef, trimmed, tied
Directions (Fillet of Beef): 1. Combine the first eight ingredients in a large bowl; stir. 2. Preheat the oven to 450 ˚ F. 3. Place a skillet or cast iron pan over a medium-high heat. 4. Sear the fillet, until browned, on all sides. 5. Transfer the fillet to a roasting pan and top with the salsa. 6. Place the fillet in the oven and roast for 35 to 40 minutes (longer if you prefer your tenderloin more well done).
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7. Remove the tenderloin from the oven and let rest for 10 to 15 minutes before slicing. Errazuriz Max Reserva Cabernet Sauvignon (Chile, $18.99, 1008759)
Innis & Gunn Original Ale ($3.85, 330 ml, 1001464)
Brian: I recommend a good oak-aged red such as Errazuriz Max Reserva Cabernet Sauvignon. The dark fruit aromas lead into a well-balanced, generously juicy and spicy flavour on the palate. The tannins hold firm, complementing the dish rather than overpowering it. Speaking of oak-aged, another nice choice is Innis & Gunn Original Ale. This ale features a smoky, sweet flavour that would be a treat for any beer drinker.
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FOOD & DRINK | Pairings Frozen Dulce de Leche Ingredients: 2 cans condensed milk 6 egg whites 2 cups of sugar Pinch salt 1½ cups whipping cream
Directions: 1. Place the two cans of condensed milk in a large pot of simmering water. Be sure the cans are fully submerged. 2. Simmer the condensed milk for three hours; carefully remove, let cool. This simple process creates the Dulce de Leche. 3. Combine the egg whites, sugar and salt in a metal bowl. 4. Bring a pot half filled with water to a boil; then reduce to medium heat. 5. Place the metal bowl over the water and stir constantly until the temperature of the mixture is 140 F (use a candy thermometer). 6. When the mixture reaches the desired temperature remove from the heat and transfer to a new metal bowl. Whisk the mixture using an electric mixer, beat on
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high until stiff peaks form and the egg whites are cool. 7. Place the whipping cream in another bowl and beat until soft peaks form. 8. Fold the whipping cream and meringue into the Dulce de Leche. 9. Place the mixture into 5” by 9” silicon
Occasions Fall 2012
loaf pans (or line two metal loaf pans with plastic wrap); freeze until ready to serve. 10.To serve, run a warm knife along the edge of the loaf pans. Place a serving plate over the Frozen Dulce de Leche and invert to release. Slice and serve.
FOOD & DRINK | Pairings
Jost Maple Wine, Nova Scotia (200 ml, $14.99, 1001318)
Disaronno Amaretto ($29.49, 1000751)
Brian: Dulce du Leche is one of my favourites – having it as a frozen dessert is definitely a treat! To truly enjoy this dish (which is fantastic), you need a drink that withstands the palate-muffling qualities of both the creaminess and the temperature of the dessert. Fortunately, you don’t have to go far as Nova Scotia’s own Jost Vineyards’ Maple Wine has the soft sweetness to match up with such a dish, and the best part is that it’s locally made. Another enticing match, for those who enjoy that sweet nutty flavour, is none other than
Disaronno Amaretto. Enjoy this classic spirit drizzled over the top of the dessert or simply along side in a glass on the rocks. Editor's Tip: The preparation of this frozen treat can be time consuming. An alternative is to make the Dulce de Leche but instead of adding in the egg whites and whipping cream and freezing it overnight, simply use it as a sauce. Pour it over your favourite ice cream. It's simple and delicious. For a lighter, less sweet version of this recipe substitute evaporated milk for the condensed milk. Alternatively for the best of both worlds you can use one can of each. The dessert becomes a little less rich and loses a little of its smooth consistency, but when counting calories certain sacrifices have to me made. Another way to reduce the calorie count on this dish is to serve smaller portions and accompany the dessert with a selection of fresh berries such as raspberries and blackberries.
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New Chilean Wines on the shelves of the NSLC
Luis Felipe Edwards is nestled in a secluded horseshoe-shaped valley within the larger Colchagua Valley. It is separated from the Andes, by the smaller San Fernando ridge. This unique and rugged terroir is reflected in their wines which are full-bodied yet easy drinking and are meant to be enjoyed at all occasions. Enjoy their Malbec which is a juicy, fruity red wine with plum, blackberry and vanilla notes. This fine effort, from one of Chile's best wineries, proves Malbec can be successfully grown on both sides of the Andes.
Luis Felipe Edwards Reserva Malbec (Chile,750 ml, $14.99, 1003212)
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LIFESTYLE | Occasions
Did you
?
KNOW
We can’t credit the Italians or even the Greeks for the discovery of wine. Archaeological evidence reveals the first wines were made in Georgia (the country, not the US state).
Up until March 31st, 1972, members of the Royal Canadian Navy were issued a daily tot of rum. The elimination of the ration wasn’t embraced by everyone. The day became known as Black Tot Day.
Ever seen floating crystals in a bottle of wine or on a cork? White rum is the most popular spirit Those crystals are actually tartrates. They’re completely natural. in Nova Scotia. In the wine world, they’re known as Wine Diamonds. Italy is now the largest producer of wine in the world, overtaking France, which held the title for decades. Canada ranks 32nd.
Back in the 1920s and 1930s, rum running was a major industry in this province – employing captains and crews and creating a boom in the shipbuilding industry.
Cenosillicaphobia is the fear of an empty glass. An affliction shared by many wine, beer and spirit enthusiasts.
Nova Scotia’s favourite beer style, India Pale Ale, was originally known as ‘pale ale as prepared for India.’ The beer was very dry, as brewers added lots of hops to preserve the beer for the long voyage from England to India.
Despite the name Canadian Rye Whisky, there is no legal requirement to make it from rye. In fact, most Canadian Whisky is made in part from corn.
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Occasions Fall 2012