Fall | 2012
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media
Food & Drinks Editor: Mark DeWolf Art Director: john eaton Photography: Perry Jackson Props / Styling: Mark DeWolf, Kelly Neil Advertising Coordination: Meaghan Ferdinand Contributing Writers: Mark DeWolf, John and Sandra Nowlan, Susan Snow Copy Editor: Ken Partridge Sales Manager: Regional Director of Sales – Joel Hartlen Account Executives: John Eagles, Mark DeWolf, Tracey Wallace Group Publisher, Transcontinental: Fred Fiander
Themed Celebration
Fab 4 Pairings
Published By
Copyright 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 (Atlantic Division).
Mixology
Inside Welcome Drink of the Season Themed Celebration Mixology Grape Expectations Fab 4 Pairings Style Watch Last Bite
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On the Cover On the Cover Add a little heat to the cocktail routine with spiced whisky - proving to be this fall’s hottest item in the spirits aisle.
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WELCOME
WELCOME | The Fall Issue
Fall
to a of
Flavour
Hot Spirits: Adding Spice to the Cocktail Repertoire One of the hottest trends in the spirits category is spice. While there’s 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 19. Pizza with Pizzazz Flat crust pizzas are the current rage, but you don’t need to step out of own home, or order in, to have a great pizza night. We’ve devised four easy to prepare recipes using store bought flatbread pizzas and have served up recommendations for a great wine and beer to match each one. No matter if you’re a wine or beer lover, with our recipes and selections, you’ll be guaranteed to a have a great pizza night; all you have to do is supply the company. Find the recipes in our 4 Fabulous Pairings on page 26.
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Occasions Fall 2012
The Wine Tasting Party: Judgment of Alberta 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 Alberta. Find the article on page 9. Exploring Chile’s Wine Regions Chile has long been recognized for producing great value wines, but its terroir is much more diverse than most think. As regional designations become more prevalent on Chilean wine labels, we’ve decided to investigate how that translates to regional style. In the north it benefits from a hot, dry climate while to the south cool and wet conditions prevail. Find out more about Chile’s wine regions in our Grape Expectations feature on page 24.
NEW!
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fabulous flavour. eighty calories.* *Based on a 142 mL serving.
DRINK OF THE SEASON | Fall
THE GINGER APPLE Serves 1 Ingredients 1 oz ginger syrup 2 oz spiced rum 2 oz apple juice Âź oz lemon juice Candied ginger
THE TASTE OF
autumn 6
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.
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.
HOW TO CREATE
A WINE TASTING
PARTY
JUDGMENT OF ALBERTA
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, highlighting the differences between
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New World and Old World styles, but 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.
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FOOD | Themed Celebration
WINE TASTING PARTY 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 reimbursed by the guests. You can do a great tasting for $10-$20 per person.
Tasting Essentials Wine Glasses While the Riedel glassware 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/AB for a downloadable tasting sheet.
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 Setting the Table
What to Expect:
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.
Sauvignon Blanc tends to be light to medium-bodied and displays a characteristically tart flavour profile sometimes described as zesty. Unblended
Judgment of Alberta 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 Roasted Pepper & Feta Pastry Shells
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Occasions Fall 2012
FOOD | Themed Celebration
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 Chateau de Sancerre (France) 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
New World Pairing: Shrimp & Crab Salad Pastry Shells Serve with Mondavi Woodbridge Sauvignon Blanc (California) 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
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.
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 (1/2 tsp) of Parmesan. 4. Just before serving set oven to broil. Broil for 1 – 1 ½ minutes or until top Parmesan has melted.
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FOOD | Themed Celebration
Chardonnay What to Expect: 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.
Old World Pairing: Smoked Salmon and Apple Rolls Serve with Louis Latour Bourgogne Blanc Chardonnay (France) 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 plastic wrap. Refrigerate for 2 hours. 5. Just before serving, slice the tortillas, with a serrated knife, into bite size pieces.
New World Pairing: Mini-Salmon Cakes Serve with La Crema Sonoma Chardonnay (California) 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 & pepper.
Smoked Salmon And Apple Rolls 12
Occasions Fall 2012
What’s new, crisp and fruity all over?
You’re looking at it.
Introducing Naked Grape Moscato, a fresh new addition to our collection. With the crisp fruit flavours of peach, melon and citrus, your taste buds will be in heaven. Try our complete line-up of unoaked wines and visit nakedgrape.ca. Join us on IT TAKES CONFIDENCE TO GO UNOAKED Please enjoy responsibly.
FOOD | Themed Celebration
although Napa Valley (California) Cabernets and certain Australian versions also offer an appealing minty note.
Old World Pairing: Seared Tenderloin with Minty Salsa Verde Serve with Fat Bastard Cabernet Sauvignon (France) Makes 16 pieces Ingredients
Seared Tenderloin with Blackberry Sauce 3. Measure out 1/6 cup portions of the salmon mixture. Roll into a ball and then place on a baking sheet. Refrigerate for 2 hours. 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. Cheese Pairing: A classic match with Chardonnay is Brie. The rich texture of Chardonnay matches the creaminess of the cheese, while the wine’s
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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,
Occasions Fall 2012
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 the 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.
FOOD | Themed Celebration
New World Pairing: Seared Tenderloin with Blackberry Sauce Serve with Mondavi Private Selection Cabernet Sauvignon (California) 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
Directions 1. Place a sautĂŠ pan over medium heat; add 2 tbsp of olive oil. 2. When the olive oil is warm, add the shallots and sautĂŠ 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 sautĂŠ 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. Cheese Pairing: Cabernet Sauvignon pairs well with cheeses with some age as the grape's robust flavours can overwhelm more delicate, fresh cheeses. Try Cabernet with aged Gouda or one of the many great aged Canadian Cheddars available at the Real Canadian Superstore.
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FOOD | Themed Celebration
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 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.
Mediterranean Lamb
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 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.
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Old World Pairing: Mediterranean Lamb Serve with M. Chapoutier 'Les Meysonnier' Crozes Hermitage (France) 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. Occasions Fall 2012
New World Pairing: Spiced Lamb Rib Chops Serve with Deerfield Sonoma Shiraz (California) Makes 16 pieces 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. 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 for an hour. 4. Place a sauté pan over medium-high heat.
FOOD | Themed Celebration
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 Editorâ&#x20AC;&#x2122;s Tip: You can make your own tandoori paste but I recommend buying a good quality grocery store version such as Patakâ&#x20AC;&#x2122;s or Sherwoodâ&#x20AC;&#x2122;s. 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.
Spiced Lamb Rib Chops
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Choice Torres Sangre de Toro Sangre de Toro is one of the most well-known wines in Spain. The name was inspired by Bacchus, Roman god of wine, known in ancient times as "Son of the Bull." Grapes: 65% Garnacha Tinta, 35% Carinena Rich complex Mediterranean aromas with exuberant notes of spices and blackberries. Flavours of licorice and dark forest fruits. Pairs well with meat, pizza, or stews.
Drouhin Beaujolais Villages
Brolio Ricasoli Chianti Classico
#1 selling Beaujolais Village in Alberta
Oldest winery in Italy, second oldest winery in the world.
100% Gamay Grape, serve slightly chilled.
The Barone Ricasoli invented the recipe for Chianti in 1872, still family owned and operated.
Made from grapes harvested in villages celebrated for the quality of their terroir and micro-climate. Drouhin is family owned.
Grapes: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon
This fresh and silky wine has a lovely raspberry colour and a brilliant hue. The nose is both refined and intense, with floral notes and red fruit syrup.
Layers of gorgeous radiant fruit of which are woven in a silky elegant fabric. Raspberries, smoke and tar linger on the long finish. From pasta to pizza or grilled meats this elegant red wine marries well with a wide range of cuisine.
Chapoutier Les Meysonniers Crozes Hermitage Certified Organic Grapes: 100% Syrah from 25 year old vines, hand harvested. Braille labels, first in the world. Very intense purplish red colour. Red fruits, blackcurrant and raspberry, followed by violet aromas on the nose. Ample and round, finale of stewed fruits and vanilla on your tongue.
90 points: Robert Parker & JamesSuckling.com
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Occasions Fall 2012
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Spicing Up Classic Whisky Cocktails
BEVERAGES | Mixology
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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 spiced whisky ½ oz sweet vermouth Dash bitters Cherry
Directions 1. Place the spiced whisky, vermouth and bitters in a cocktail shaker with ice; shake. 2. Strain into a chilled cocktail glass. 3. Garnish with a cherry.
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BEVERAGES | Mixology
Ginger Spice Cocktail Serves 1 Ingredients 1 ½ oz spiced whisky 4 oz ginger ale Dash bitters Twist of orange
Directions 1. Fill a rocks glass with ice. 2. Top with spiced whisky, ginger ale and the bitters; stir. 3. Garnish with a twist of orange.
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Occasions Fall 2012
Spiced Whisky Sour Serves 1 Ingredients 1 ½ oz whisky 1 oz lemon juice ½ oz simple syrup Dash egg white Twist of orange Cherry
Directions 1. Place the whisky, 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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GRAPE EXPECTATIONS | Chile: Blessed by Nature
CHILE: BLESSED BY NATURE EXPLORING CHILE'S MOUNTAIN, SEASIDE AND DESERT WINE REGIONS By John and Sandra Nowlan 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 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 sea and the mountains. 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.
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Limari Valley Aconcagua Valley Casablanca Valley Maipo Valley Santiago
Rapel Valley Rapel Valley Concepcion
Coastal Cool Casablanca Valley 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 to the sea and the cold Humboldt Current. Although serious grape growing here didn't start until the 1980s it’s 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.
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. 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 and mild winters – increasingly producers are planting vineyards in its western edge to find a balance
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GRAPE EXPECTATIONS | Chile: Blessed by Nature
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.
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. The latter 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.
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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, itâ&#x20AC;&#x2122;s now regaining attention thanks to its vineyards planted with old vines that produce grapes with excellent concentration and depth of flavour.
CHILE: BLESSED BY NATURE
Regional Star: Red Blends: Cabernet is king here, like much of Chile, but the Maule also makes excellent, rich and plumy Merlot, spicy Syrah and solid CarmenĂŠre.
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: Cabernet Sauvignon: Look for lots of juicy blackcurrant flavours, with some of the more prized versions showcasing some complex tobacco, chocolate and leather notes.
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.
Wine tours in Chile almost always begin and end in Santiago. One producer, Santa Carolina, which ranks Canada as its number one export market, does all its bottling and storage within the city limits of Santiago. In fact, its huge underground cellar, dating from the late 1800s, holds 5,000 barrels and is now an official National Monument. It's well worth a visit. Almost all wine tours include the massive Concha y Toro complex, located in the Maipo Valley, less than one hour from the city centre. The company controls more than 9,000 hectares of vineyards in Chile and is the second biggest wine exporter in the world, after Gallo. Thirty million nine-litre cases are sent to more than 130 countries each year. Chile has taken dramatic steps in recent years to improve the diversity and quality of its wines. That bold approach is paying off as more and more consumers are discovering the special attributes and value of wine from Chile.
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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.
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 Grolsch Premium Pilsner
Pairing: Ricossa Barbera D'Asti Negra Modelo
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 Corona Extra Lager
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: Ricasoli Brolio Chianti Classico Rickard's Red Ale
Wild Mushroom and Goat Cheese Pizza
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LIFE | Style Watch
Our
Style
Expert: Susan Snow is a property stylist and is the owner of Moving Designz Home & Cottage. Visit her online at www.movingdesignz.com
Watch 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 an inexpensive chiminea, as shown, or a backyard fire pit. Outdoor gatherings centered around a heat source 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 spiced whisky 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. .
FOOD | Last Bite
Whisky Sauce 1. 2. 3.
4.
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Occasions Fall 2012
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.