refresh
YOUR FLAVOURS
bbq season is almost here
Grilled Scallops with Mango Curry Glaze Prep Time: 10 min.
Total Time: 20 min.
Makes: 12 to 14 skewers
1 1/8
pkg (400 g) Sensations by Compliments Wild Atlantic Canada Sea Scallops
1/4
cup (60 ml) Sensations by Compliments Mango Curry Barbecue Sauce lime tbsp (30 ml) finely chopped chives
1 2
tsp (0.5 ml) each salt and pepper
Preheat barbecue to high. Rinse thawed scallops, pat dry. Push metal skewer through sides of 2 scallops. Repeat for remaining scallops. Season with salt & pepper and put scallops on grill. Brush with Mango Curry Barbecue Sauce and grill until cooked through and lightly charred, 2 to 3 minutes per side. Using tongs, transfer skewers to a platter, squeeze juice of lime overtop and sprinkle with finely chopped chives. PER SERVING (2 SKEWERS): 60 calories, 9 g protein, 0.2 g total fat (0 g sat. fat), 15 mg cholesterol, 5 g carbohydrates, 0 g fibre, 3 g sugars, 210 mg sodium Find this and other recipes at sobeys.com
Sensations by Compliments Wild Atlantic Canada Sea Scallops
Sensations by Compliments Mango Curry Barbecue Sauce
Spring | 2013
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media for NLC and is intended for the enjoyment of Newfoundland & Labrador consumers. Publication Director: Greg Gill, NLC Food & Drink Editor: Mark DeWolf Editorial Board: Rob Simms – VP Sales and Marketing, NLC Greg Gill – Director, Marketing and Communications, NLC Vicki Young - Category Manager, Spirits / Beers, NLC Blair Boland – Category Manager, Wines, NLC Erin Brennan - Special Events Coordinator, NLC Mark DeWolf – Food & Drink Editor, Transcontinental Group Publisher TC Media: Fred Fiander Regional Director of Sales: Joel Hartlen Account Executives: John Eagles, Mark DeWolf, Annie Langley Food & Drinks Editor: Mark DeWolf Art Director: john eaton Advertising Coordination: Meaghan Ferdinand Photography: Perry Jackson Food Stylist & Props: Mark DeWolf Contributing Writers: Mark DeWolf, Steve Riley Copy Editor: Lori Covington
Themed Celebration
Last Bite
Copyright 2013 by TC Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials.
211 Horseshoe Drive Halifax, Nova Scotia, B3S 0B9 Tel: 902.421-5888 Fax: 902.425.8118 occasions@holidaymedia.ca www.tc.tc Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, TC Media. Please note all products listed within this publication are available in most NLC stores throughout Newfoundland & Labrador. Prices and availability subject to change without notice.
Newfoundland Labrador Liquor Corporation P. O. Box 8750, Station A, 90 Kenmount Road St. John's, NL A1B 3V1 Fax: (709) 724-1152 Phone:(709) 724-1100
Mixology
Inside Welcome Undiscovered Treasures Drink of the Season Themed Celebration Mixology Grape Expectations Beer Basics Last Bite
4 6 8 10 17 23 32 34
On the Cover On the Cover The pure flavours of Smirnoff Vodka make for the perfect base to any number of cocktails. So when we decided to create an article featuring muddled cocktails that were both fresh and flavourful our hand instinctively reached for a bottle of Smirnoff. Try our cocktail recipes found in our mixology feature on page 17.
Published for
www.nlliquor.com Published By
www.occasionsmagazine.ca/nlc
3
WELCOME
WELCOME | The Spring Issue
spring into
Freshness! A Fresh Approach to Sunday Dinner Sunday dinner doesn’t have to be a calorie-counter’s worst nightmare! We’ve toned down the fat content and added some new flavours in the form of fresh herbs to this classic family meal. Find the recipes and a few wine recommendations in our Themed Celebration feature on page 10. Taste Beer Like a Cicerone What is a cicerone? A cicerone is the beer equivalent of a sommelier. Certified Cicerone Steve Riley lends his insight on how to taste like a professional beer judge. Before you know it you will be nosing, sipping and thinking contemplatively about your favourite brews. Or, at least, have a greater appreciation for them. Find Steve's article on page 32.
4
Occasions Spring 2013
Muddling Freshness with Smirnoff The Mojito made the verb “to muddle” part of mainstream cocktail vernacular. We’ve been inspired by the purity of Smirnoff Vodka to create a variety of muddled cocktails highlighting fresh spring flavours. Read our Mixology feature on page 17.
A Taste of North America The NLC is set to host A Taste of North America this April. The event will be a showcase of the great wines being made in this country and south of the border. Read our Grape Expectations feature on page 22 to get a quick lesson about the great wines being made in North America.
Mary Pratt, Silver Fish on Crimson Foil, 1987. Oil on board. 46.7 x 69.5 cm. Collection of Brendan and Renée Paddick
MAY 11 – SEPTEMBER 8, 2013
MARY PRATT
Renowned Newfoundland and Labrador artist Mary Pratt will be celebrated in a 50-year retrospective exhibition that will open at The Rooms Provincial Art Gallery in May 2013, then tour Canada until January 2015. A project by The Rooms Provincial Art Gallery and the Art Gallery of Nova Scotia, with support from the Department of Canadian Heritage, Museums Assistance Program.
When you appreciate art. When you crave creativity. When you’re happiest being inspired, challenged, even surprised. There’s one place where your spirit can truly soar: The Rooms. Find out more today at therooms.ca.
www.therooms.ca | 709.757.8000 | 9 Bonaventure Ave. | St. John’s, NL
GREAT FINDS | The Spring Issue
Undiscovered The Choice is Clear Newfoundland & Labrador’s favourite drink has gone through a revolution of late. Amber spiced rums initiated the revolution by bringing exotic personality to the category but now clear rums are proving that you don’t need lots of colour to be full of character. The recently released Captain Morgan Silver Spiced Rum is a prime example, delivering a fragrant mix of vanilla and winter spice aromas along with the pure character of white rum. One of the most exciting new rums to hit our shores is Brugal Blanco Especial. Unlike many types of white rum, Brugal is actually a double distilled, triple filtered golden rum aged in American oak casks. The end result is a clear rum with a complex flavour profile but a smooth palate. And what discussion of clear rum would be complete without mentioning Bacardi Superior Rum? Like Brugal it is oak-aged before being filtered to remove its colour (while retaining its pure character and flavour. We love using it as a base ingredient for classic spring cocktails such as the Mojito. 6
TREASURES
Spring into the Season with Smirnoff Newfoundland & Labrador’s most popular vodka brand continues to release inventive new variations that are any mixologist’s best friend. Two of the latest vodka variants to find their way onto our shelves are Smirnoff Pineapple and Smirnoff Whipped Cream, providing endless possibilities to create fabulous cocktails that are sure to lift your spirits on a grey spring day.
Noir is king in Oregon, but the style is changing from the earthy, Burgundy look-a-likes to riper styles such as the Rainstorm Oregon Pinot Noir, which combines Willamette Valley grown Pinot Noir with grapes grown from the distinctly warmer southern portion of the state. Finally, even California is establishing itself as capable of fresher styles. Case in point: Fog Head Reserve Monterey Sauvignon Blanc, which is grown in a cool corner of Monterey County. Its never been a better time to taste North American wines.
A Taste of North America There was a time when fine North American wine was limited to California Chardonnay and Cabernet Sauvignon, but a lot has changed over the last three decades. Wine is now made in every state and Canada has emerged on the world wine scene as one of the most exciting cool climate frontiers. Even the stalwart American West Coast wine scene has changed. Washington and Oregon now play second fiddle to no one, with some of United States’ most exciting wineries and wines are located here. Washington can simultaneously claim some of North America’s best Syrah and Bordeaux blends along with producing stunningly fresh Rieslings, such as Charles Smith Kung Fu Girl. Oregon has also emerged as a fine wine destination. Pinot
Featured Products: Captain Morgan Silver Spiced Rum Brugal Blanco Especial Bacardi Superior Rum Smirnoff Pineapple Vodka Smirnoff Whipped Cream Vodka Charles Smith Kung Fu Girl Riesling (Washington State) Rainstorm Oregon Pinot Noir (Oregon) Fog Head Reserve Monterey Sauvignon Blanc (California)
Occasions Spring 2013
DRINK OF THE SEASON | Spring
BACARDI OAKHEART SPICED RUM ORANGE & VANILLA SPLASH Serves 4 Ingredients 1 vanilla pod, cut into 4 pieces* 4 wedges of orange 4 oz Bacardi Oakheart Spiced Rum Ginger Ale Directions 1. Place the vanilla and wedges of orange in a cocktail shaker; muddle. 2. Add the Bacardi Oakheart Spiced Rum and ice; shake vigorously. 3. Strain into four, ice-filled highball glasses. 4. Top with ginger ale. *If you can’t find vanilla pods at your local grocery store, substitute with a dash of vanilla extract.
8
Occasions Spring 2013
4]ZZ]e ]c` ab]`g
0OQO`RW
PLEASE DRINK RESPONSIBLY. © 2013. BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. RUM WITH NATURAL FLAVOURS AND SPICES – 35% ALC. BY VOL.
FOOD | Themed Celebration
A FRESH APROACH TO SUNDAY DINNER With the hectic pace of life, Sunday dinner is for many families one of the only times to sit around the table together. We’ve taken a fresh approach to Sunday dinner by incorporating fresh herbs and substituting some (definitely not all) of the fattier elements of the meal. Of course, we’ve tried not to sacrifice any of the flavour. Wines to Match the Meal: Most dry red wines will match well with roast dinner, but if you want to strike a real flavour match, look to red grapes rich in methoxypyrazines a chemical compound responsible for the herbaceous and vegetal tones found in certain wines. Cabernet Sauvignon is particularly rich in these compounds, as is Carmenere from Chile. The Cabernet-based wines of Bordeaux are classic beef partners, but so too are any number of Cabernet-influenced wines from around the world. Here are just a few to look out for at the NLC: Arboleda Carmenere (Chile) J.P Chenet Reserve Cabernet Sauvignon Merlot (France) Robert Mondavi Pirvate Selection Cabernet Sauvignon (California)
10
Occasions Spring 2013
FOOD | Themed Celebration
Herb Crusted Roast Top Sirloin www.occasionsmagazine.ca/nlc
11
FOOD | Themed Celebration
A FRESH APPROACH TO SUNDAY DINNER Herb Crusted Roast Top Sirloin Serves 8-10 Ingredients 1, 3-4 lb top sirloin roast, tied 2 tbsp Dijon Mustard 4 tbsp prepared horseradish 1 tbsp pink peppercorns, cracked 3 cloves garlic, minced 4 tbsp olive oil Rock salt 2 cups parsley, finely chopped 1 cup cilantro, finely chopped Salt to taste
Directions 1. Place the sirloin on a wire rack, set above a baking sheet in your refrigerator overnight to remove excess moisture from the beef. 2. Preheat the oven to 375 °F. 3. Combine the Dijon, 2 tablespoons of horseradish, pink peppercorns and 2 tablespoons of olive oil in a bowl. Whisk until well blended. 4. Rub the Dijon and horseradish mixture over the top sirloin; season with rock salt 5. Place a large pan over medium-high heat 6. Sear the beef until it is golden brown on all sides. If the beef begins to stick, carefully add a little olive oil to the pan. 7. Roast the beef for 45-55 minutes. Times will vary depending on your preference of internal beef temperature. 8. Remove from the oven and let rest for 2530 minutes. 9. While the beef is resting, combine the remaining horseradish and olive oil; spread this mixture over the beef. 10. Just before serving, remove the twine. Spread the parsley and cilantro over a
baking sheet. Roll the beef in the fresh herbs. 11. Delicately slice the beef (or carve at the table) and place on a serving platter with your roasted spring vegetables. Editor’s Tip: Immediately after the beef is removed from the oven, turn the oven up to 425 °F and roast your vegetables. While the beef is resting, the vegetables will roast and be ready just in time for service.
Roasted Spring Vegetables Serves 8-10 Ingredients 3 dozen baby potatoes, washed 2 tbsp rosemary, finely chopped 3 cloves garlic, minced 5 tbsp olive oil 12 small carrots, peeled, halved, washed 2 bunches asparagus, washed, trimmed Salt & pepper to taste
Directions 1. Preheat an oven to 425 ˚ F. 2. Toss the potatoes with two-thirds of the rosemary, two-thirds of the garlic and 2 tablespoons of olive oil. Place in a roasting pan and set in oven. Roast for 8 minutes. 3. While the potatoes are roasting, toss the carrots with the remaining rosemary and garlic and 1 ½ tablespoons of olive oil. Add the carrots to the pan with the potatoes and continue roasting for 15 minutes. 4. While the potatoes and carrots are roasting, toss the asparagus with the remaining olive oil. Add the asparagus to the vegetables and continue roasting for 7 minutes. 5. Remove from the oven and season with salt and pepper. 6. Serve on a platter with the Herb Crusted Roast Top Sirloin. Editor’s Tip: We’ve substituted classic steamed vegetables drenched in butter with olive oil. The roasting process concentrates the flavours of the vegetables and allows them to hold their own against the rich flavour of the roast top sirloin.
Roasted Spring Vegetables 12
Occasions Spring 2013
FOOD | Themed Celebration Dill Mashed Potatoes Serves 8-10 Ingredients 3 lbs Yukon Gold potatoes, peeled, quartered 4 cloves garlic 1 cup Greek Yogurt ¼ cup dill, minced 1 cup grated Parmesan
Directions 1. Place the potatoes and garlic in a pot of salted water; bring to a boil. 2. Boil the potatoes for 20 to 25 minutes or until tender. 3. Drain the potatoes and garlic and pass through a ricer or mash the old-fashioned way. 4. Add the yogurt, dill and Parmesan. Combine thoroughly. 5. Serve warm.
Chive Yorkshire Pudding Makes 12 puddings Ingredients 2 cups all-purpose flour, sifted 2 cups skim milk 6 eggs, whisked
Dill Mashed Potatoes Pinch salt 4 tbsp chives, finely chopped ½ cup olive oil
Directions 1. Preheat oven to 450 ˚ F.. 2. Combine the flour, milk and eggs in a bowl. Blend until smooth. 3. Add the chives and combine. 4. Place two, 6-cup muffin tins in the oven for 10 minutes.
www.occasionsmagazine.ca/nlc
Chive Yorkshire Pudding 5. Add a teaspoon of olive oil in each of the twelve metal muffin cups and return to oven for 10 minutes. 6. Very carefully add 2 tablespoons of the batter to each cup and return to oven for 10-12 minutes. 7. Serve warm. Editor’s Tip: Make these in the morning and reheat just before service.
13
FOOD | Themed Celebration
Honey Baked Apples
Honey Baked Apples Serves 6 Ingredients 6 McIntosh Apples, tops removed, cored 4 tbsp raisins 4 tbsp dried cranberries 4 tbsp pistachios, shelled, toasted 1 tsp ground cinnamon 6 tbsp honey
Directions 1. Preheat oven to 350 ˚ F 2. In a bowl, combine raisins, cranberries, pistachios, cinnamon and honey. 3. Fill the apples with the dried fruit mixture 4. Place the apples in a large baking dish; cover with foil.
14
5. Bake for 35-40 minutes. You want the apples to be soft, but not mushy. 6. Delicately transfer the apples to shallow bowls or dessert plates and drizzle with the juices from the baking dish; or, serve with a little whipped cream. Editor’s Tip: Just before bringing out the main meal, reduce the heat of your oven to 350 ˚ F and bake the apples. When the main course is finished, your apples should be just about ready to take out of the oven.
Occasions Spring 2013
Special Sprigs Pick up Compliments herbs and discover more fresh ways to enhance the flavour of any dish. Then sprinkle as a garnish for restaurant quality presentation. Compliments Fresh Herbs $2.49 Available at most Sobeys Stores.
Hot for the grill It’s warming up and scallops are perfect for the grill. It brings out their natural sweetness and creates a delicate crunchy exterior. Sensations by Compliments Wild Atlantic Canada Sea Scallops 400g $14.99 Available at most Sobeys Stores.
ABSOLUT速 ORIENT APPLE
PARTY RESPONSIBLY - CAPTAIN’S ORDERS
© Diageo Canada Inc. 2012. All rights reserved. Tous droits réservés.
Muddling Freshness
BEVERAGES | Mixology
www.occasionsmagazine.ca/nlc
Muddling is the act of mixing ingredients to release their flavour by crushing them with a muddler, spoon or other instrument before adding the other liquid ingredients. The muddling process releases essential oils from herbs and extracts flavourful juice from berries and other fruits.
Smashed Berry Cocktail Serves 1 Ingredients Âź cup fresh berries 1 tbsp simple syrup 1 oz Smirnoff Vodka 4 oz sparkling lemonade
Directions 1. Place the berries and simple syrup in a rocks glass. 2. Muddle the berries. 3. Top with ice and then add the vodka and sparkling lemonade. Editor’s Tip : Raspberries work well, but you can use any fresh berries available.
17
BEVERAGES | Mixology
We may be muddling cocktails, but we are quite clear that the pure flavours of Smirnoff Vodka and Smirnoff Ice are the perfect spirits to make fresh, seasonal drinks.
Iced Cucumber and Mint Cocktail Serves 1 Ingredients ¼ English Cucumber, peeled, seeds removed, chopped ¼ cup fresh mint leaves Smirnoff Ice
Directions 1. Place the cucumber and mint in a highball glass; muddle. 2. Top with ice. 3. Fill with Smirnoff Ice.
18
Occasions Spring 2013
BEVERAGES | Mixology
Apple Cinnamon Smash Martini Serves 1 Ingredients ½ Granny Smith Apple, peeled, cored, chopped 2 lime wedges 1 oz Smirnoff Vodka 1 oz cinnamon syrup* Apple slice for garnish
Directions 1. Place the apples and lime wedges in a mixing glass; muddle. 2. Add the vodka, cinnamon syrup and ice. 3. Top with the metal bottom of the cocktail shaker. 4. Shake vigorously, then strain into a chilled martini glass. 5. Garnish with an apple slice. *Make cinnamon syrup by combining 1 cup of water, 1 cup of sugar and 2 cinnamon sticks in a saucepan. Bring to a boil. When the sugar has dissolved, remove the cinnamon sticks and strain through a fine sieve. 20
Occasions Spring 2013
AGED RUM IS BETTER RUM. 92. EXCELLENT. “ Extremely well made and highly recommended.� – 2011 Wine Enthusiast
www.cruzanrum.com $SV[BOÂĽ 4QJDFE 3VN "MD 7PM ÂŞ $36;"/ *OUFSOBUJPOBM %FFSmFME *- 64"
An
occasion on the
town
Hotel Port aux Basques
Sophia's At The Eriksen Premises
The Guv’nor Pub & Eatery
This is your personal invitation to experience our award-winning traditional Newfoundland hospitality, intimate accommodations, and superb dining offering "A Taste of Newfoundland and Labrador" specialties.! Try our renowned Fish n Chips, succulent Moose Burger or a delicious bumbleberry parfait.
Trinity's newest casual fine dining experience! Sophia’s is fully licensed with an extensive wine list, offering a unique fusion menu inspired by traditional Newfoundland recipes. Dishes are created using fresh produce and local ingredients when possible. Extensive gluten-free options are available. We cater to guests with diet restrictions and intolerances.
Enjoy our ideal setting for every occasion and a marvellous feast for every palate. Find your preferred pint on tap, enthusiastic service, delightful English ambience, and a creative hybrid of Newfoundland and British fare. Join us for Wild Game Specialties, Saturday & Sunday Brunch, Renowned Guv’nor Onion Rings and a Delightful Wine List
2 Grand Bay Road, Port aux Basques, NL A0M 1C0 Tel: 1-877-695-2171, info@hotelpab.com, www.hotelpab.com
8 West St. Trinity, 1-877-464-3698, www.NewfoundlandExperience.com 389 Elizabeth Ave, St. John’s, NL (709) 726-3053, www.theguvnor.ca
The Black Spruce
Quintanas & Arribas
Wing ‘n it
Dine in the heart of Gros Morne National Park. At Neddies Harbour Inn you will discover first class service and accommodations. Our fine dining and careful attention to detail, combined with the most celebrated natural scenery in Atlantic Canada, ensure you will have a memorable stay with us.
Spice it up at Quintanas & Arribas with our famous Taco Salads, Sizzling Fajitas, Spicy Fish Tacos and delicious Margaritas. Quintanas offers something for everyone. Upstairs Arribas Nacho Bar has a unique Happy Hour menu with $3 ~ $6 items from 4:30 to 7 Wed, Thurs, and Fri. Serving delicious authentic Tex-Mex cuisine since 1991 Ole!
VOTED BEST WINGS 2012 by our guests! 5 Great Locations! 5 Bates Hill, St. John’s, 394 Kenmount Rd, St. John’s, 50 Roe Ave. Gander, 8 Hardy Ave. GrandFalls-Windsor, 215 Conception Bay Highway, Bay Roberts
57 Rowan St., Churchill Square, St. John’s Tel: 709-579-7000 | Quintanasandarribas.com
For Franchises Opportunity visit us at www.wingnit.ca like us on FACEBOOK
Neddies Harbour Inn, 7 Beach Road, Neddies Harbour, Norris Point, Toll Free: 1-877-458-2929, Phone: 1-709-458-3089 blackspruce@theinn.ca, www.theblackspruce.ca
22
Occasions Spring 2013
GRAPE EXPECTATIONS | North America
St. John’s Convention Centre Saturday, April 13, 2013 $54.99 + HST Show Details at nlliquor.com Did you know we in North America have been attempting to grow grapes for winemaking for 400 years? Of course, Newfoundlanders and Labradorians can lay claim to some of the earliest accounts of grapes in the New World - we’ve all learned about Leif Ericson’s discovery of Newfoundland (which he named Vinland (wineland), more than a thousand years ago. Flash forward more than five hundred years,
and you find early European explorers attempting to make wine from grapes collected from native North American vines. This proved disastrous, because, unlike Europe, where Vitis vinifera vines (including classic cultivars such as Chardonnay, Merlot and Cabernet Sauvignon) originate, North America was home to many species of vine whose flavour profiles made them less suited to fine winemaking. Subsequent attempts to www.occasionsmagazine.ca/nlc
grow Vitis vinifera failed because early settlers didn’t understand how to protect these delicate vines from our harsh winters and the humid conditions on the east coast. So despite even the best efforts of notable enthusiasts such as Thomas Jefferson, North America’s climate proved too much for fine winemakers of the time. Even with the early efforts/attempts at winemaking, wine culture was not successfully 23
GRAPE EXPECTATIONS | North America
established in America until the 1960’s although some healthy local winemaking industries developed in places no longer associated with fine wines, such as Ohio. The exception was California, which had brushes with viticultural greatness as far back as the mid-19th century. Even so, vine diseases and Prohibition hindered the growth of fine winemaking in California and throughout North America until after World War II. The very idea of making fine wine in northern US States, let alone Canada, was deemed ludicrous by scientists of the day (thank goodness for the brave pioneers north and south of the 49th parallel who proved them wrong). It wasn’t until the 1960s that California started to show true promise for large-scale fine wine production, but now great wines, in large volumes, are emerging throughout North America. Canadian wine has never been better. Read on as we explore Canada’s great wine regions and explore the next stage of evolution of the California wine industry.
Ontario has long received worldwide attention for its Icewines and Hillebrand’s Trius Red had a brief brush with stardom in 1995, when it was recognized as the best red wine in the world at the International Wine and Spirits Competition in London. British Columbia was the first area of Canada to gain notoriety as a premiere region when Wine Spectator (the very influential American wine magazine) in reference to the Okanagan, titled a 2004 piece “Canada Finds Its Napa”. More recently, Wine Spectator’s Matt Kramer described it in a 2011 on-line post as, “the world's least-known great wine zone.”
Regulations: Did you know much of the Canadian wine industry is regulated using an appellation (wine region) system similar to the ones used by many European countries? In both British Columbia and Ontario, wineries that choose to label using a recognized appellation—such as the Niagara Peninsula (Ontario) or the Okanagan Valley (British Columbia)—must adhere to the standards outlined by each province’s VQA (Vintners Quality Alliance) standards.
Ontario Wine Country
Fast Facts: • Ontario has 140 registered wineries, including grape and fruit wineries. • Ontario’s wine country is situated between 41 ˚ and 44 ˚ North latitude, the same as many of the world’s greatest wine regions, including Bordeaux and Burgundy. • Ontario’s Growing Degree Days* is approximately 1,400 per year, which is more than Burgundy, Hawke’s Bay (New Zealand), Champagne, and close to California’s Napa Valley (1,450). • At close to 14,000 planted acres, the Niagara Peninsula is the largest planted area of all viticultural areas in Canada. *Growing Degree Days are defined as the sum of the monthly mean temperature over 10 ˚C during the growing season.
VQA Ontario = 100% Ontario-Grown Grapes. When picking up a wine from Ontario, it’s important to look for the VQA symbol. While many Ontario wineries produce brands made from blends of international and local grapes, the VQA designation guarantees it’s made using 100% Ontario-grown grapes.
Hey, Hey, VQA A Cheer for Canadian Wine Only a quarter-century ago, the Canadian viticultural landscape was sparsely populated, but now wine (including fruit wine) is made as far east as Newfoundland and as far west as the Gulf Islands off the coast of British Columbia. It’s time to stand up and cheer the Canadian wine industry. 24
Ontario’s Terroir In Ontario, place matters. If the wine is labeled as one of the four major appellations (Niagara Peninsula, Lake Erie North Shore, Occasions Spring 2013
GRAPE EXPECTATIONS | North America
Prince Edward Country, Pelee Island) or one of the 10 sub-appellations of the Niagara Peninsula, it’s a guarantee that 100% of the grapes come from that specific region. The most recognizable of the appellations is the Niagara Peninsula, where most of Ontario’s wineries are located.
The Lake Effect: What’s makes the Niagara Peninsula special? Mostly it’s the presence of Lake Ontario, which moderates the climate by making it cooler in the summer and warmer in the winter. However, it’s also the Niagara Escarpment—a limestone bluff that runs the length of the peninsula—which captures lake breezes and circulates them back over the
vineyards, enhancing the ripening of the grapes. Local vintners also prize the limestone soil - especially those who concentrate on grapes with high natural acidity, such as Chardonnay, Pinot Noir, Sauvignon Blanc and Riesling.
British Columbia Wine Country
Here are some great examples of Ontario wines available at NLC retail stores: Inniskillin Chardonnay (VQA)
Fast Facts:
Coyote’s Run Red Paw Vineyard Pinot Noir (VQA)
• British Columbia has approximately 200 registered wineries, many of which are small family-run operations.
Jackson Triggs Black Series Niagara Estate Sauvignon Blanc (VQA) Hillebrand Trius Dry Riesling (VQA)
• While almost all wine regions in the world lie between the 30th and 50th parallels (north or south), British Columbia pushes the boundaries with a few wineries situated
GRAPE EXPECTATIONS | North America
north of 50. Maybe that’s why B.C. whites are so cool and invigoratingly fresh.
Chardonnay, Pinot Blanc, Sauvignon Blanc and Chenin Blanc.
• British Columbia is home to Canada’s warmest wine region. The Black Sage/ Osoyoos sub-region of the Okanagan Valley enjoys close to 1,500 degree days per year. That’s more than California’s Napa Valley. Did you know that this part of British Columbia is, in fact, a desert?
Bordeaux grapes, like those found in Osoysoos, also have some success in this mid-valley portion of the Okanagan.
• There are more than 60 wine grape varieties grown in British Columbia.
Jackson Triggs Black Series Okanagan Estate Merlot
• If a B.C. wine has the VQA symbol, you’re guaranteed it’s made from 100% B.C. grown grapes.
Mission Hill Vineyard Pinot Noir
Okanagan Valley: Discovering Diversity British Columbia’s Okanagan Valley offers a wide variety of wine styles. As a rule of thumb, red varieties are preferred in the south and white varieties in the cooler northern section. In the Black Sage/Osoyoos sub-region in the southern Okanagan we find Canada’s answer to Bordeaux. Wonderful Merlot, Cabernet Sauvignon and Franc—and blends of the three (along with other traditional Bordeaux varieties) are made here. These are full-bodied reds, rich in tannins, allowing them to be cellared or enjoyed with grilled red meats. Syrah is another heat-seeking variety that enjoys the semi-arid conditions in this part of the valley. In all Okanagan reds, look for a sagebrush aroma in the wine - it’s the calling card of British Columbia wines. As you move north towards Okanagan Falls and beyond to Penticton, the soils change and become more friendly to medium-bodied red varieties such as Pinot Noir and Gamay, which grow alongside white varieties such as
26
Quebec:
Here are some great examples of British Columbia wines available at NLC Liquor Stores:
Mission Hill Five Vineyards Pinot Blanc
Canada’s Other Wine Regions Atlantic Canada:
The moderating effect of the Atlantic Ocean has allowed our own region to develop a small but burgeoning wine industry. Fruit wines dominate production, but with climatic changes and advanced research matching the right grapes to this region’s unique terroir, there have recently been some incredible advances. Nova Scotia is leading the charge with nationally-acclaimed sparkling wines and the province’s recently launched Tidal Bay appellation for its best white wines.
Occasions Spring 2013
Quebec’s harsh winters are inhospitable to many grape varieties, although some of that province’s most dedicated winemakers bury their vines late in the fall to protect them from the upcoming winter. While Quebec has comparatively few standout grape-based wines, its apple wines, including apple-based sparkling and dessert wines are praised by wine aficionados and critics alike.
GRAPE EXPECTATIONS | North America
California Discover California’s Terroir: Earth, Wind & Fire Fast Facts: • California is home to more than 3,500 wineries, ranging from single-person operations to some of the largest wineries in the world, such as E. & J. Gallo Winery. • Although every state is now home to at least one winery, California continues to produce 90% of all wine made in the United States. • California is home to more than 115 American Viticultural Areas (AVA). AVAs are the American equivalent of European wine appellations.
www.occasionsmagazine.ca/nlc
• Despite the ABC (Anything but Chardonnay) backlash of the past decade, and increasing numbers of wine styles emerging from California, Chardonnay continues to be the most crushed grape in California, representing almost 40% of white wine production. On the red side, Cabernet is king in California, but it only represents 20% of red wine production. • If a Californian wine is labeled as an AVA, 85% of the grapes must come from that area. If it is labeled with a county designation, 100% of the grapes must come from that county. If the wine lists a single grape varietal, the wine must include at least 75% of that grape.
27
GRAPE EXPECTATIONS | North America
California is now much more than just than Cabernet and Chardonnay. California vintners made Chardonnay, Cabernet Sauvignon and Merlot household names. Now Golden State wineries would like consumers to recognize the diversity of terroir found in the state. At one time, the Napa Valley, located just north of San Francisco, was consistently singled out as the home to fine wine in the state, but these days with well in excess of one hundred clearly defined wine regions, the state has become a complex patchwork of appellations, each producing distinctive styles. Getting to know them all requires a lifetime of research, but if you understand a little a bit about California’s terroir, you will have a better appreciation of the numerous potential styles that can emerge from the state.
28
Earth: Soil Matters While it’s true that there are 1000s of different soil types but for our purposes, we’ll simplify: Valley floors generally equate to more fertile soils, and mountain appellations often have poorer granitic, schist and limestone soils. Poor soils lead to vines that produce fewer, but more concentrated grapes, rich in colour and phenols. Higher elevations also mean cool evenings, which promote more acidity in the grapes, leading to more elegant, structured wines. Napa Valley is home to a number of famous ‘mountain’ AVAs such as Mount Veeder, Spring Mountain and Atlas Peak, which are responsible for some of California’s best Cabernet Sauvignon. Others to watch out for include the Santa Lucia Highlands AVA in Monterey’s Coastal Mountain range and Calera’s Mt. Harlan, in the Gabilan Mountain range. Both regions have become legends of fine Pinot Noir production. Some of California’s most exciting wines are emerging from out-of-the-way, high-elevation vineyard sites, including recently-planted vineyards in
Occasions Spring 2013
previously unexplored locations such as parts of Lake County. Renewed attention is also being paid to some of the state’s classic high-altitude wines, such as some exciting Old Vine Zinfandel from the Sierra Foothills.
Wind: Coastal Cool A wine region’s proximity to the Pacific Ocean is a key determinant in defining how cool that region is. The extremely cold waters of the ocean make many places in coastal California capable of producing elegant versions of cool-climate varietals such as Pinot Noir, which suffer in warmer central regions. Most of California is divided north to south by mountain ranges. These natural barriers counteract the cooling effects of the Pacific Ocean. In between the ranges are a number of north to south running valleys, some of which end/begin near a body of water. The most notable are the Napa Valley and Salinas Valley in Monterey. These valleys can provide for some extreme variation in climatic conditions. Areas closest to the water (in Napa Valley the
YEAH!
is now on Facebook
Like us for fabulous recipes, contests and new products. www.facebook.com/groups/ OccasionsMagazineNFLD
GRAPE EXPECTATIONS | North America
body of water is San Francisco Bay - in Monterey it’s Monterey Bay) experience very cool conditions, and are capable of producing very elegant wines, even sparkling wines, from classic cool-climate grapes such as Chardonnay and Pinot Noir. Example: Fog Head Reserve Monterey Sauvignon Blanc (California)
Valleys farthest away from the effect of the Pacific are often much warmer and usually don’t experience the early morning fog California’s coastal areas are known for. Cabernet Sauvignon does well in areas with some moderating effect. Moving away from this area toward a warmer but shorter growing season, expect to find more Merlot, Zinfandel and Rhone varietals, such as Syrah.
Sonoma County and inland sections of Santa Barbara’s Santa Ynez Valley are just a few examples of appellations producing fine heat-seeking varietals such as Syrah and Zinfandel, along with ripe, concentrated versions of Cabernet and Merlot.
Fire: Sunny California
This spring, enjoy the incredible diversity of wines made in Canada and California by exploring the shelves of NLC stores or by attending the Taste of North America being held on Saturday, April 13th at the St. John’s Convention Centre. Go to www.nlliquor.com for more information about the event.
Fire may be a bit of an exaggeration, but California’s climate is defined by the heat of the California sun. California’s warmest regions are found in the fertile Central Valley. Here great swaths of vineyard land bask in ample sunshine, producing large volumes of fruit-forward red and white wines. Often, but not always, wines listed as simply California are made from grapes grown here. However, a number of premium wine regions, afforded protection from cool Pacific winds by the coastal mountain ranges, also rely on the benefits of the warm sun. AVAs such as Paso Robles in San Luis Obispo County, the Alexander Valley and Knights Valley in
Example: J. Lohr Seven Oaks Cabernet Sauvignon (California)
le b la i a Av s ite u S At Kenny’s Pond, ExperienceVibrant Seniors Living For a complimentary tour or to RSVP for an event, please call t t PS FNBJM Info@KennysPondResidence.com
.BD%POBME %SJWF 4U +PIO T /FXGPVOEMBOE " " & www.KennysPondResidence.com
www.KennysPondResidence.com 30
Occasions Spring 2013
spring
“Water makes the beer.”
picks 20 Bees Cabernet Merlot (Ontario)
Homegrown. This all-Canadian Cabernet Merlot delivers tart berry fruit flavours and a welcome dash of vanilla oak character in the finish. A remarkably easy to drink Cabernet blend. It is a great match to casual fare such as grilled sausages.
We can’t help but agree.
20 Bees Pinot Grigio (Ontario)
Naturally made. All of 20 Bees wines are made from 100% Ontario grown grapes. The Pinot Grigio delivers classic pear and melon aromas and a palate with just the right mix of canteloupe and tropical fruit flavours and citrus like cleansing acidity.
Made with pure 25,000 year old iceberg water.
ST. JOHN’S, NL, CANADA
www.icebergbeer.com
NEW BUD LIGHT PLATINUM. TRIPLE-FILTERED SMOOTH. 6%.*
NOW AVAILABLE! *6.0% ALC./VOL. STRONG BEER WITH A LIGHT, EASY-DRINKING TASTE.
NOW IN CANADA. Find out more at budlight.ca ®/MD Anheuser-Busch, LLC
BEER BASICS | Tasting
How To: Steve Riley is a Certified Cicerone, the beer equivalent of a sommelier, and President of BetterBeer.com. He is one of only a handful of Certified Cicerones in Canada, and is a recognized beer judge.
Things are changing for the better in the beer world, with imaginative twists as well as traditional styles available to Atlantic Canadian beer-lovers in more variety than ever. You have probably noticed an infusion of new beer in NLC Liquor Stores, and whether you always drink the same brand or try new styles at every opportunity, you can expand your horizons by learning what experts know about drinking beer at its best. Here are a few tips on beer-tasting and getting the most out of your next beer-drinking experience.
The Pour Pour your beer into a clean, clear glass, being sure to retain an inch-high collar of foam. The foam (or head) helps retain the delicate aromas of the beer. Next, assess: is the beer clear or cloudy? If it’s an unfiltered style, such as Wit (Belgian Wheat Ale), it will be cloudy. Typically, cloudy or unfiltered beer will be more complex and flavourful.
32
Taste like a Cicerone Aroma Take a short sniff, followed by a longer one. A little trick that beer experts use to accentuate the aroma is to cover the glass with your hand and swirl the glass for 3-4 seconds. Take your hand away and immediately take a deep, long sniff with your nose buried in the glass. Do you notice how intense the aroma becomes? You can pick up many subtleties this way.
Taste Take a one-ounce sip, swirl it in your mouth and then swallow while exhaling through your nose (as taste is 99% aroma). What do you taste? Cereal, floral, citrus, sweet, grainy, spicy, bitter? When tasting the beer, be sure to also think about the mouthfeel (texture) and any other specific characteristics you detect. Is it watery, thin or thick? Is it hot (a warming sensation felt at the back of throat), or perhaps acidic? Lastly, remember that beer is social. The setting and the people you enjoy the beer with are as important as the taste of the beer. Get a group together and collectively expand your understanding. Enjoy a beer you haven’t tried before; the selection is greater than it ever has been before.
Occasions Spring 2013
FOOD | Last Bite
StrawberryRhubarb Fool
1. 2. 3. 4. 5.
34
Occasions Spring 2013
Also available in Newfoundland Luxardo Raspberry Sambuca, Luxardo Passion Nera, Luxardo Grappa, Luxardo Kirsch and Luxardo Limoncello.