the
Cellar Door Wine a n d p o ss i b i l i t i e s b y Ba n v i l le & J o n e s W i n e Co.
TEMPRANILLO Issue 28 October 2017 – January 2018
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Celebrate Everyday. Walker Bay, Hermanus, South Africa.
Winnipeggers Paul and Shirley Martens first visited South Africa in 1996. Thus began a love of the South African people, culture, and their imminently drinkable wines! They formed Blend Imports and return each year to explore South Africa’s boutique and family-focused wineries, bringing the most
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interesting and affordable wines back to Manitoba to share with you.
The Curator Red Blend $15.99
Sutherland Cabernet Sauvignon Petit Verdot $27.99
Badenhorst Secateurs Red Blend $22.99
Heron Ridge The Flight $20.99
Bon Courage unwooded Chardonnay 2016 vintage ranked top 10 by The Chardonnay du Monde® 2017 international competition of the world’s best Chardonnay wines. $17.99
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contents Features 22 Tempranillo: The Great Shapeshifter Sylvia Jansen introduces you to the truly versatile Tempranillo: a grape variety that is native to Spain but is increasingly finding unique expression in terroirs around the globe.
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37 A Bird’s-Eye View: Xabier Sanz Larrea of Viña Zorzal Jill Kwiatkoski travelled to Spain to sit down with Xabi and talk about the family business and the new guard shepherding Spain into a wine revolution.
42 Alternative Holiday Feasts Tired of the same old turkey and yams? Chef Barry Saunders joins our Banville & Jones wine experts to put together some creative food and wine ideas for your holiday table.
52 Pilgrimage: The Road to Tempranillo 52
Gary Hewitt proposes a new way to explore Spain: through the unique expressions of Tempranillo in three important wine regions.
Cover: Tempranillo at harvest, Viña Zorzal (photo courtesy of Viña Zorzal)
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contents Columns 10 A Message from Tina Jones 12 Ask a Sommelier 16 Banville & Jones and Company
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20 Gluggy Holiday Wine Picks
28 Behind the Label Hacienda Lopez de Haro
30 Gary’s Corner Wine for the Ages
34 Trending Do You Even Have a Palate, Bro?
40 Banville & Jones Christmas Baskets and Gifts 41 Profile 59
Chef Adam Donnelly, Segovia Tapas Bar and Restaurant
46 Wine and Drinks College Manitoba 48 Banville & Jones Wine & Food Events 59 Sidebar Mixed or Straight Up?
60 Culinary Partners 61 Shopping List 62 Top Picks
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Cellar Door Publisher and Editor Lisa Muirhead lisa@poisepublications.com Editorial Board Tina Jones, Andrea Eby, Sylvia Jansen, Gary Hewitt, Mike Muirhead
Dec 8-9
Graphic Design Ryan Germain | ryan.germain@gmail.com Advertising Sales Vanessa Shapiro, David Navratil info@poisepublications.com Contributors Alex Allardyce, Todd Antonation, Matt Benger, Tamara Rae Biebrich, Andrea Eby, Jennifer Goreski, Gary Hewitt, Sylvia Jansen, Tina Jones, Jill Kwiatkoski, Rebecca Lechman, David Lipnowski, Ian McCausand, Sara McDonald, Saralyn Mehta, Mike Muirhead, Rob Stansel, Jenny VanDenDriessche Published for Banville & Jones Wine Co. by Poise Publications Inc. www.poisepublications.com
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In 1999, Tina Jones had the vision of opening Banville & Jones Wine Co., a fine wine boutique in Winnipeg, Manitoba that specializes in promoting wine education and lifestyle. It is located in a three-storey Tuscan-inspired facility that houses fine wine and accessories, an educational facility, and a private function room. Banville & Jones Wine Co. 1616 St Mary’s Rd. Winnipeg, MB R2M 3W7 ph. 204-948-9463 www.banvilleandjones.com
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a message from tina jones TINA’S FAVES A few places in Spain to enjoy a beautiful glass of Tempranillo: Restaurant Santceloni, Paseo de la Castellana in Madrid: A restaurant that transforms fresh, quality ingredients into an art form and a special evening. La Vieja Bodega, in the tiny town of Casalarreina in the historic Rioja region of Spain: “The old cellar” is a converted 17th-century wine cellar that lives up to its name! Meticulous cuisine and fantastic wines! Viana restaurant, just off Plaça Reial in Barcelona: international and yet totally Spanish, this place is a treat! Hotel DO Plaça Reial, Barcelona: On a lovely open terrace facing the plaza, La Terrassa del DO, for fresh market snacks, tapas, and Tempranillo!
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Our aim is that each issue of The Cellar Door will become your hand-held, entertaining workshop on wine, and whet your palate for more—more information and more interesting wines! The magazine is also a platform to share our hard work in sniffing out new trends (sometimes creating them through our own enthusiasm), and to bring the world to your wine glass. In this issue, we shine a spotlight on a grape variety that is at once old and new. Tempranillo has been around for a very, very long time; yet it is now being reinvented in new ways and in new places. If I glance at a wine menu and see nothing familiar, and there is no Sommelier to help me, it is always a safe bet to select a Spanish Tempranillo. In reading this issue of The Cellar Door, I think you will understand why: it is an infinitely food-friendly wine with so many interesting personalities. To discover this grape variety, we examine its diversity and showcase travel to Spain, the spiritual homeland of Tempranillo. Elsewhere, we explore wine blending, the science of ageing wine, and once again we offer our fun wine and food suggestions for holiday entertaining. Welcome to the ever-expanding world of Tempranillo!
Tina Jones
Many of our wine students tell us that their interest in education was first inspired while reading The Cellar Door. If you are one of those who craves a deeper dive into these subjects, we invite you to attend our Essentials classes featured in this issue (page 46), or our internationally accredited WSET® and Sommelier programs. We are proud that our Wine & Drinks College Manitoba® is an educational institution certified by the Minister of Employment and Social Development Canada to issue tax receipts for tuition. Ask our staff in store or at wdcm@banvilleandjones.com about eligible courses.
ask a sommelier Have you heard about cheap California wine having arsenic in it? What's with that? —Dean Campbell Dear Dean,
Dear Jill, I would put boxed wine in line with Charlie Brown (sorry to move to the animated realm): I’m always hopeful for him, but he never quite wins. And I don’t mean this in a quality way; I mean this in a logistics way.
I have a bottle of vermouth in the cupboard, but I don't use it regularly. How long can vermouth last in the cupboard and still be drinkable? —Jen Goreski Dear Jen,
In 2015, a California class action suit claimed that 83 cheap, mass-produced Californian wines contained excessive arsenic levels compared to levels permitted for drinking water (10 parts per billion [ppb]). However, there is no U.S. standard for arsenic in wine. The Canadian maximum allowable limit is 100 ppb for wine and none of the cited wines exceeded this limit. As recently as 2014, the LCBO analyzed more than 2,200 California wines for arsenic to find 99 per cent of them were well below the allowable limit (at 25 ppb), and that California wines do not show elevated arsenic levels compared to wines from other regions. Although definitive threshold levels for safe arsenic consumption have been elusive, the levels of arsenic, a naturally occurring element found in air and water, that are approved for wine are in line with levels in other foods. The conclusion is that you don’t need to be worried about arsenic poisoning from wine. The class-action suit was dismissed in March 2016.
The biggest issue with Bag-in-Box (BIB) wine is the bag itself. As good as the technology has become, the shelf life on BIB is still only approximately six months. Most of the BIB
wine we see here arrives from outside of Canada (or is a combination of Canadian and non-Canadian wine), is packaged and goes to market within 4 to 6 weeks of packaging. It still has a good three months of shelf life. However, it takes 3-4 months to receive product from Europe and even more from Australia, South Africa, and other, farther reaches of the globe. By the time it arrives, we have less than two months to sell it, so only wines we sell a lot of (like Lolailo Sangria) have the ability to sell fast enough to make it viable.
Although wine flavoured with various botanicals is one of the oldest known alcoholic drinks, modern vermouth remains a bit of an enigma. Unfortunately, as your cupboard (and most everyone’s!) evidences, we’ve been treating vermouth like a spirit, when we should be treating it like a wine. Vermouths have been “fortified” with a neutral grape spirit, which helps their lifespan, and “aromatized” with various herbs and spices that do more to flavour the wine than preserve it. Once opened, vermouth should be kept in the fridge—it is best drunk cold anyway!—not in the cupboard. It will oxidize and begin to show its age within weeks, although most will remain drinkable for a few months. But don’t dump that half-drunk bottle down the drain: it makes a great poaching liquid for a nice piece of fish! —Rob Stansel
—Gary Hewitt On a scale of Al Bundy to Olivia Pope, how bad is boxed wine?
We are constantly in search of the next BIB that will be in every cabin next summer— and rest assured, we will find it!
—Jill Angus
—Mike Muirhead
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IF YOU HAVE A QUESTION FOR OUR SOMMELIERS, TEXT US BETWEEN 9 AM AND 9 PM AT 204.400.0499 OR FIND US ON INSTAGRAM AND TWITTER @BANVILLEJONES.
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Friends of Banville & Jones Wine Co. 1. Melissa Unrau, Tony Brambilla, Heidi Schiefelbein, Danielle Jones, Kathy Jones, Kevin Jones; 2. Andrea Eby, Charlie Spiring, Tina Jones, Dayna Spiring; 3. Beaujena and Randy Reynolds, Michael Graham; 4. Maarit Tymshyshyn, Meredith Sweeney, Alyssa Whitlaw; 5. Sydney Gustafson, Tina Jones, Mia Gautron; 6. Toni Hudson and Stephanie Willette; 7. Terry Snell, Mike Jones, Sandy Chahal; 8. Maureen Stewart, Lisa Muirhead, Tammy Mosek; 9. Gary Hewitt, Paul Martens, Andres Londono.
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Friends of Banville & Jones Wine Co. 10. Kevin & Olga Basken; 11. CAPS Manitoba Sommelier Competition: Megan Tymura, Ellen Kroeker, Sylvia Jansen, Josh van Den Ende, Ben MacPhee-Sigurdson, Domer Rafael, Christopher Sprague, Danny King, Andrea Eby, Brooklyn Hurst, Larry Charnoboy, & Gary Hewitt; 12. Laurence Ployez, Donna Kilmister, Marnie Strath, Shirley Martens; 13. Derrick McBride and Travis Sexsmith; 14. Paul Champagne, Heather Dyck, Tina Jones, Laurence Ployez; 15. Laurence Ployez, Gary Hewitt, Andrea Eby, Sylvia Jansen; 16. Karri Langdon & Cindy Bennett
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gluggy By Mike Muirhead, CSW, Sommelier
Holiday Wine Picks It is that time of year again: when festivities run high, and that case of wine you bought at the beginning of the month is running low. In order to cover the extra cinq-àsepts, family dinners, and that staff function you forgot about, the key to surviving the next few months is value for your (quickly depleting) dollar. ’Tis the season. Last year, our holiday wine picks were such a hit, we decided to make it an annual feature in our fall issue. For my list, I used this very simple criterion: the top wines I serve to my guests that won’t break the bank, and that will have people saying “they really know their wine.” Not an easy task, but we are always up for this particular challenge at Banville & Jones.
favourite qualities in white wine: fresh acidity, honeysuckle, lychee fruit, and a weighty palate without oak. Il Padrino Pinot Grigio ($12.99): We are always looking for the next great Pinot Grigio to add to the lineup of our rock stars Oggi and Quadri. This one offers a bit more lushness on the palate and has some great melon and pear notes. A sure crowd pleaser.
So without further ado, our 2017 holiday favourites:
Holiday Whites Invivo Sauvignon Blanc ($17.99): Ok, I have a confession: I don’t like New Zealand Sauvignon Blanc. Ask anyone in the store: it’s not my favourite. However, this particular wine may have just tipped the scales back to the Kiwi style of this Loire Valley grape for me. Zesty, but not overripe, and subtle lime and pear notes on the finish. I stand corrected.
Hacienda Albae Chardonnay ($14.99): This Chardonnay will have you dreaming of summer nights. Bright pear, mouthwatering apple and citrus, with just a touch of caramel. Hacienda Albae is on the cutting edge of varietal bottlings in Spain, and offers great value across all of their wines. Bianca Nera Extra Dry Spumante Prosecco ($14.99): Crack the bubbles! You always need one on hand. Maybe three. This bright, easy-drinking Prosecco has one of the most budget-friendly prices in the lot. Fresh pear, persistent bubbles, and under Champagne closure so you can start the party off with sabering the bottle.*
Holiday Reds A.A. Badenhorst The Curator White Blend ($15.99): Not just at holidays, but all year long, this is one of my go-to whites in the store. Made by the eclectic Adi Badenhorst in South Africa, it is my idea of the perfect sip. A blend of Chenin Blanc, Chardonnay, and Semillon, this has all of my
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Gorrebusto Tempranillo ($12.99): It is BACK! After a long hiatus, the Gorresbusto is back. Fresh and lively as ever, Tempranillo is my “everything” grape: as in, it goes with EVERYTHING. Fresh cherry and mouthwatering finish, this is a great wine to pass around. *Please saber sober—or leave it to a professional!
Warburn Estate Cabernet Sauvignon ($18.99): As much as we love California Cabernet here, we have had to start looking elsewhere for true Cabernet values. It is time to revisit Australia, where their warm climate and rich style of winemaking offers a lot of bang for the buck. Lots of fresh black currant and blueberries, with soft, inviting tannins. I think you will see the appeal!
Juno SMV ($15.99): A new brand for us, the Juno wines from South Africa are Fair Trade, and fantastic value. This interesting blend of Shiraz, Mourvèdre and Viognier (just a touch of the aromatic white grape) has it all: lush red and black fruits, rich palate, and just a touch of perfumed floral on the end to give it that “Je ne sais quoi!” (Also, the labels are fantastic!) Murphy-Goode Red Blend ($19.99): We have searched high and low for some quality California red blends to fill the insatiable appetite of those falling in love with blends. This Zin-based blend is one of the most enjoyable drops we have had all year. It will impress your friends and have you longing for some ribs on the barbecue.
Aragonesas 2016 Coto de Hayas Garnacha Syrah ($12.99): Another winner from our friends who brought us Don Ramon. This wine is so approachable, you'll wish it was your crush in high school. Soft cherry and red fruits, and the perfect combination of Old World complexity and New World fruit.
Tempranillo: The Great Shapeshifter
By Sylvia Jansen, D-WSET, CSW, Sommelier Spanish Tempranillo grapes on ancient vines (photo courtesy of Viña Zorzal)
To many Sommeliers, Tempranillo is a terrifying grape variety to encounter in a blind tasting line-up. Tempranillo wines can be many things: they can be medium bodied, with nice red fruit character in a modestly priced sipper or they can be rich and concentrated in stunningly delicious, high-quality, age-worthy treasures. The variety takes to oak ageing well—and yet it is fine without any oak influence. Furthermore, wines from Tempranillo are balanced and lovely as a single varietal, but they also partner beautifully in a wine blend, giving structure to some varieties, such as Garnacha (Grenache), and adding softness to others, such as Monastrell (Mourvèdre). In short, Tempranillo’s wines can be delicious, but bewildering.
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Versatile and delicious, Tempranillo is one of the half-dozen most planted varieties in the world; yet ironically it is almost exclusively limited to its homeland in Spain, and to a lesser extent, Portugal. During a time when Spain’s exploration brought wine culture to its many colonies, new lands were widely planted to vine. However, when winemaking from Spanish settlements grew to the point where it might reduce demand back home, Spanish winemakers took action. In 1595, they successfully convinced their king to ban vine plantings in the New World and restrict the export of vine cuttings. Spanish varieties generally stayed close to home.
In North America, Spanish missionaries settled California, but it was non-Spanish pioneers from the East Coast who established the state’s first major vine plantings. These pioneers brought predominantly French, German, and Italian varieties. Tempranillo was considered an experimental variety only. “It didn’t have time to sink its ‘roots’ before the onslaught of prohibition [1920–1933],” says Elyse Perry, winemaker at Bokisch Vineyards in Lodi, California. In California, plantings were limited to the Central Valley (home to Lodi) until recently. A potential nightmare for a Sommelier in a blind tasting, however, is an attractive feature for a winemaker. “Tempranillo produces a variety of wine styles depending on soil and climate. It truly is terroir driven,” says Perry. Bokisch specializes in producing tiny amounts of highquality wines, mostly devoted to Spanish grape varieties. Their annual production includes about 1,100 cases of quality Tempranillo. In its homeland of Spain, Tempranillo is the foundation on which many reds are built. The famous reds of Rioja, and those of its neighbour Navarra, see Tempranillo as the main variety, often comprising around 70% of blends. “It is a productive and strong variety,” says Xabi
Sanz Larrea of Viña Zorzal in Navarra, Spain. “Because it is the first red at harvest, Tempranillo is already in the cellar when the bad weather starts in autumn; but I have to tell you that many growers planted it in Spain just because it is easy to grow!” He also adds that Tempranillo can offer great quality: “At Viña Zorzal, we have rescued some old vine bush Tempranillo with low yields and beautiful fruit.” The Bokisch Tempranillo vines in Lodi would not be considered old vine (their Spanish varieties were first planted in 1999); but the growing conditions are favourable: “Tempranillo thrives in an environment with a high diurnal fluctuation—hot days followed by cold nights,” explains Perry. Lodi typically sees nighttime lows of 12˚C and daytime highs in excess of 30˚C—an ideal environment for quality Tempranillo. The variety can give lovely strawberry-cherry fruit character to wines, either on its own or in blends, often with a depth of layered sweet tobacco and spice. Fine examples from choice vineyard areas and great producers are beautifully balanced between fruit character and the effects of ageing in French or American oak. The combination can produce rich, concentrated, age-worthy wines.
CUSTOM HOMES & RENOVATIONS
Tempranillo harvest (photo courtesy Viña Zorzal)
With growing appreciation of all things Spanish— culture, cuisine, travel and wines—there has been a shift in focus to Spanish grape varieties. The increase in plantings in the United States has been dramatic: when Bokisch established their vineyards in 1999 and began to import Spanish varieties, the likes of Tempranillo were considered quirky. Even in 2010 there were only about 387 ha (957 acres) planted to Tempranillo in California. Today, Perry cites that this has grown to more than 1,200 ha (3,000 acres)—an increase of more than 300% in less than a decade. For wine lovers, the trend is a good one. We can enjoy a host of Tempranillos and its blends from homelands in Spain and Portugal; and we can experiment with quality wines from passionate producers in California, Australia, and beyond. To top it off, for most of us, there is rarely the obligation to taste these delicious wines blind.
FIVE FACTS ABOUT TEMPRANILLO 1. WHERE IN THE WORLD: It is native to Spain—and especially the Rioja region. Internationally, it grows in Portugal, Argentina, and the United States (California). 2. POPULARITY: It is the most widely planted grape in Spain, and one of the half-dozen most planted varieties in the world. 3. FLAVOUR: ranges wildly from strawberry, cherry, and blackcurrants to prunes, sweet tobacco, and spice; oak ageing gives additional character. 4. AGE AND AGEING: Spanish wines are categorized into four age categories: the younger ones, Joven and Crianza, should be enjoyed while young; Reserva and Gran Reserva released after longer ageing. 5. WHAT’S IN A NAME: Tempranillo is Spanish for “little early one,” because it is ready for harvest earlier than others in the vineyards. Some localized aliases for Tempranillo: Tinta Madrid, Tinta del Pais (Madrid), Ull de Lebre (Penedés), Cencibel (La Mancha and Valdepeñas), Tinto Fino (Ribera del Duero), Tinto Toro (Toro), Tinta Roriz (Douro Valley, Portugal), Aragonez (Alentejo, Portugal), Valdepeñas (historical name in the United States), Malvasia Nera (Tuscany and southern Italy)
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SHAPESHIFTING GEMS These are our favourite expressions of Tempranillo as a single variety and as well as our most well-balanced blends. TEMPRANILLO SINGLES Gorrebusto 2016 Tempranillo Rioja, Spain ($12.99) Viña Zorzal 2015 Tempranillo Navarra, Spain ($14.99) Matsu 2015 El Picaro Toro, Spain ($18.99) Viña Zorzal 2015 Rioja, Spain ($21.99) Cantos de Valpiedra 2012 Rioja, Spain ($24.99) Portico Mayor 2011 Reserva Rioja, Spain ($27.99) Bokisch 2012 Tempranillo Lodi California, United States ($32.99) Dominio de Pingus 2013 Flor de Pingus Ribera del Duero, Spain ($166.99) TEMPRANILLO BLENDS Don Ramon 2015 Garnacha/Tempranillo Campo de Borja, Spain ($12.99) Alconde 2014 Lo Nuestro Tempranillo/Merlot Navarra, Spain ($13.99) El Grillo y La Luna 2013 12 Lunas Tempranillo/Garnacha/Cabernet Somontano, Spain ($22.99) Calzadilla 2011 Opta Tempranillo/Syrah/Garnacha Pago Calzadilla, Spain ($27.99) Calzadilla 2010 Classic Tempranillo/Cabernet/Garnacha/Syrah Pago Calzadilla, Spain ($37.99)
Tempranillo harvest (photo courtesy Viña Zorzal)
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TURKEY TAKEOUT There’s no need to worry about spending hours in the kitchen away from family and friends during those special holiday moments. Just make one quick stop and you will have a complete and delicious meal ready to be served. Full Turkey • Serves 15 • $395 Half Turkey • Serves 8 • $204 Roast Beef Tenderloin • Serves 6-8 • $400 Vegetable Medley • Apple and Sage Stuffing • Traditional Cranberry Sauce • Buttermilk Mashed Potatoes Thyme Pan Gravy • Freshly Baked Rolls & Butter • Festive Yule Log (Christmas Only) • Choice of Pecan or Pumpkin Pie
behind the label: Hacienda Lopez de Haro By Matt Benger
Hacienda Lopez de Haro 2015 Tempranillo Rioja, Spain $13.99
Hacienda Lopez de Haro 2013 Crianza Rioja, Spain $15.99
Rioja: this iconic region in Spain produces some of the most beloved red wines in the world. But despite the almost fabled reputation that Rioja has now, it wasn’t always like this. Rioja is a land of contradiction. The region is home to some of the oldest Tempranillo vines, many between 50 and 80 years old, and some of the newest winemaking techniques. Winemakers have had to bridge the gap between the old guard wine drinkers and the demands of new generations of wine lovers. The region has regained some of the reputation and production it lost in the Spanish Civil War and World Wars, and Spain has worked hard to become the third largest wine-producing country (behind France and Italy). This transitionary period in Rioja places winemakers in an interesting position, and Hacienda Lopez de Haro is among the leaders of this new wave of winemaking. Spain is the land of opportunity, and the Arambarri family is making the most of it with their growing company, Vintae. Vintae strives to showcase the diversity of Spanish wines and terroirs, producing 12 wine ranges at three wineries. At their winery Bodega Classica, which produces Lopez de Haro, brothers Ricardo and Jose Miguel Arambarri walk the tightrope between the wine styles of the Old and New Worlds, labelling themselves as classico comtemporáneo, a contemporary classic. “I think in the next 20 years the Spanish wine industry is going to arrive to where it should be,” Ricardo Arambarri said recently. “We didn’t want to be just one more Rioja winery; we wanted to be different. That is when Vintae was born.” 28 http://banvilleandjones.cornervine.com
Hacienda Lopez de Haro 2011 Reserva Rioja, Spain $19.99
Hacienda Lopez de Haro 2009 Gran Reserva Rioja, Spain $36.99
The Hacienda Lopez de Haro wines are some of Vintae’s flagship brands. Started in 2003, the Bodega Classica Winery is tucked neatly between the Ebro River to the south and the Toloño Mountains to the north, near the town of Haro. The Hacienda Lopez de Haro range of wines truly showcases the diversity of expressions we can expect from Tempranillo. The single-grape Tempranillo is a young and fresh wine, aged 3 to 4 months in new oak barrels. This wine is a wonderful expression of Tempranillo on its own. The Crianza and Reserva are blends that showcase Tempranillo’s adaptability. The Crianza consists of Tempranillo, Garnacha, and Graciano, while the Reserva is Tempranillo and Graciano. The Gran Reserva is also a blend of Tempranillo and Graciano, but is aged 30 months in barrel and three years in bottle, displaying the ageability of Tempranillo. Born out of their great-grandfather’s wine making experience and their father’s return to the family’s winemaking roots, the Arambarri brothers have bridged the gap between the old and new. Ricardo handles the wine while Jose Miguel drives the marketing, giving the Arambarri family’s winemaking history a contemporary face. They push to stay at the forefront of design and promotion, communicating with wine lovers through social media. They have even created several short documentary videos showing the winemaking process and philosophies behind their brands. It is their way of bringing the classic wines of Rioja to a broader audience and new generations of wine lovers.
Photo by Ian McCausland
gary’s corner By Gary Hewitt, D-WSET, CWE, FWS, Sommelier
WINE FOR THE AGES Wine is a living thing. It is born, waxes from youth to maturity, and dies. Few wines are endowed with the character for extended ageing. Yet, a myth persists that all wines improve with age. This is simply not true. The idea persists because a small proportion of wines, some say about 5%, change in positive ways with cellaring. The proportion seems higher because age-worthy wines receive all the hype in popular wine media. In reality, most wines today are ready to drink upon release and do not “improve” with cellaring. For example, light, unoaked white wines, including most Sauvignon Blancs, drink well for 12–18 months, and most red wines drink well for several years. But, there is a huge difference between wines that drink well and ones that age well. Wines that remain fresh and pleasant before becoming too old drink well. By contrast, wines that evolve from youth to maturity by acquiring profound grace and complexity are said to age well. So, what is it about wine that allows it “to age”? Wines are built of many components, including extract, tannins, acids, alcohol, and sugar. Each of these major components contributes to ageing. Extract refers to the solid material extracted from grapes (and casks) during winemaking. It includes compounds for aroma and flavour (e.g., aldehydes and ketones), colour (e.g., pigments), sweetness 30 http://banvilleandjones.cornervine.com
(e.g., sugars), acidity (e.g., organic acids), and texture (e.g., tannins). Extract is small in quantity but big in impact—it creates the personality of a wine. The amount of extract depends upon grape variety, growing conditions, grape ripeness, harvest yields, and winemaking techniques. Low harvest yields are touted for giving concentrated wines suitable for ageing. Age-worthy wines contain relatively high levels of extract. The persistence of flavour after a wine is swallowed is also proportional to the amount of extract. Fruit extract changes with maturation. Young red wines often exhibit fresh, ripe red fruit (cherry, raspberry, strawberry) or black fruit (blackcurrant, blackberry, plum) aromas and flavours. With time, the fresh character morphs into dried or cooked fruit character, and entirely new aromas and flavours arise from slow, ongoing reactions in the chemical soup that is wine. Optimally, the changes increase flavour complexity, a benchmark of great wines. Wine colour also changes as bright reds give way to garnet, amber, and ultimately brown. Sadly, wines that are aged too long lose their fruit character altogether, and acids, alcohol, and tannins form a barren cage. Such wines are said to be dried out. Tannins are polyphenols extracted from grape skins, pips, and stems (i.e., grape tannins), and from barrels and casks, especially those made of new oak (i.e., wood tannins). Their antioxidant properties protect wine during ageing. Given time, tannins combine (polymerize) into longer chains and combine with pigments to form sediment so that aged wines may need
to be decanted. Ideally during ageing, young firm astringent tannins transform into mature silky smooth tannins. Several organic acids occur in wine (e.g., tartaric, malic, and acetic acids). Ageworthy wines generally have higher total acidity and lower pH (i.e., they are more acidic). Some remarkable wines without tannins (e.g., Rieslings of all sweetness levels) age beautifully based solely on their extract and acidity. Alcohol acts as a preservative and as a solvent for transformational chemical reactions. Sugars, when present, provide viscosity and participate in the cascade of transformational reactions. The winemaker’s role in creating an age-worthy wine is to ensure that the major components are harmonized and balanced—neither too much nor too little fruit, tannin, acid, alcohol, or sugar. They must create a wine to undergo countless changes as it matures, yet remain harmonious, and gain complexity. The wine collector’s role is to provide optimal cellar conditions that are cool and constant, dark, undisturbed, and sufficiently humid so that corks do not dry out. When both winemaker and collector succeed, wine is transformed by age. It becomes greater than simple fermented (oak-aged) grape juice. It becomes a thing of beauty, intrigue, and complexity… dare I say: art. But beware, the longer a wine ages, the greater the difference among bottles of the same wine: some say that there are no great old wines, only great old bottles.
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trending By Rob Stansel, Sommelier
Do you even have a palate, bro? I was born in 1985. I rented VHS movies at Blockbuster Video. I used a rotary phone. I remember the sound of the dial-up modem, and I remember a world without any Internet at all. Some of my younger wine nerd colleagues here at Banville & Jones, born just 10 years later, can’t quite relate. But those born between the early 1980s and the mid-1990s now have at least one thing in common: we can all legally buy wine. South of the border, the last cohort of millennials just turned 21. They drank 42% of all the wine consumed in the U.S. last year. Not bad, for a generation stereotyped as beer-pongplaying binge drinkers. New research is suggesting that millennials don’t just like wine. They really love it. In fact, last year, Forbes even ran an article entitled “Are Millennials Wine Snobs?” The short answer is no, we aren’t. We drink more than our parents do. We don’t care much for critics and their point scores. But we also spend more per bottle, and are more likely to buy that grape that no one has even heard of from that region everyone forgot about. We are less likely to simply “have a glass with dinner”: millennials are snackers, and the way we drink reflects this casual, mid-afternoon-glass-while-texting approach to consumption. Also, Netflix and wine, bro. So, how might we describe the “millennial palate,” if such a thing exists? What kinds of wines are millennials drinking, and why? And
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how is the wine industry adapting to this new generation of wine lovers? First, the millennial palate is driven by story, not point scores. Wine writing and what critics say still matters, but whereas Gen-X drinkers put great faith in the difference between 91 and 92 points, millennials prefer context and narrative: “They were the first to farm organically in this region, and they have little alpacas that weed the vineyards, and they also make honey.” Cool story, bro. A.A. Badenhorst Lot. No. 4 Caperitif’ Swartland, South Africa ($39.99): A Danish mixologist was curious; Adi found some botanicals; they revived a 100-year-old vermouth recipe. #coolwinestorybro Second, the millennial palate is interested in oddities. Sometimes, to the detriment of traditional quality assessment. Boomers built Napa into a powerhouse with king Cabernet, and Gen-X happily embraced the singlegrape strategy of New Zealand’s iconic Sauvignon Blanc. Millennials are often more interested in Gamay from Touraine. But does it taste good? Obscure grapes from obscure regions aren’t always better, but they are a great story, bro. Barbadillo 2016 Palomino Fina, Tierra de Cadiz, Spain ($12.99): Palomino is often made into sherry, but it makes a lovely little dry white, too. #isthatevenagrapebro?
Third, “red or white?” isn’t such an important question to millennials. Our palates seem less loyal to colour, generally. The dramatic growth in rosé sales over the past several years can be largely attributed to millennial dollars, and social media is a testament to our embrace of the pink stuff: #roséallday and #brosé, bro. Buti Nages 2016 Rosé Costières de Nîmes France ($19.99): An organic rosé from the warm, windy Rhone. It tastes like happiness. #roséallday Lastly, there’s a near-unquenchable thirst for wine knowledge among millennials. Paradoxically, however, this hyper-connected generation that forgot how to use a library is less likely to use Google to gather their information about wine than the two generations before them, one recent study suggests. Millennials want relationships, including ones with their friendly neighbourhood Sommeliers. So whatever the millennial palate is, it certainly isn’t boring. And the wine industry is listening. From cleverly packaged Moscato to naturally fermented Macabeo, we are drinking it, snapping it, gramming it, sharing it.
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a bird’s-eye view:
XABIER SANZ LARREA OF VIÑA ZORZAL
An interview by Jill Kwiatkoski, Sommelier Xabier Sanz Larrea (photo courtesy of Viña Zorzal)
Sitting with Xabier Sanz Larrea of Viña Zorzal, you immediately get a sense of the excitement of the new generation of winemakers that is transforming the Spanish wine industry. Xabi is as passionate about honouring the hard work and teachings of his father, Antonio, who started the family vineyard in 1989, as he is about pushing
their vineyards in Navarra and Rioja towards innovation. Viña Zorzal’s mission is to use native Navarran grapes to produce single-varietal wines. These wines speak of the specific parcels of land in which they grow: Viña Zorzal Malayeto and Viña Zorzal Corral de los Altos in Navarra and Viña Zorzal Señora de las Alturas in Rioja.
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Tempranillo harvest at Viña Zorzal (photo courtesy of Viña Zorzal)
Jill Kwiatkoski (JK) Viña Zorzal is very much a family affair. Has your family always been in the wine business? Xabier Sanz (XS) No, my father had vineyards and then he started to work in a winery. He realized he was doing nothing, he thought he should do it on his own. So he met two partners, and he started in 1989. We started to work as Viña Zorzal in 2007.
XS In Navarra, I think we need a revolution, and the revolution is not happening yet. It is in just a few wineries, but not all together. But in Spain, for instance, yesterday, I just met an importer of Spanish wines and he was telling me about his portfolio, and I was saying, “Ah this is my best friend, and this is a friend, friend, friend…” There are many importers who are importing the new revolutionary Spanish wines, and we are such crazy good friends. Before, it was not like that.
JK Do you like working with your family? XS I love it because we are three brothers and one other partner, and we do such different things. My brother Iñaki is the manager; Mikel is the agricultural engineer, so he takes care of the vineyards; our other partner is finance; and I do export, marketing, events, tasting. I am the handsome one, so I have to be the face [laughs]. So we respect very much what each of us is doing. My father is retired. He is happy about that, and we are happy also. [laughs].
JK I am sure it is amazing for your father to see the change in that comradery. XS Yes, they were competitors, and now we see friends. That has changed so much. My father didn’t have that, but I love it so much. For me, that is the best part of my job, to be honest. JK Tempranillo is one of Spain’s most iconic grapes. What is important to know about Tempranillo from your point of view?
JK Does your father still give you advice? XS Not anymore. I think that the differences between us are so big. Of course, we owe him everything, and we respect him so much. But if we wanted to experiment and try something crazy, he would never say yes. Now he doesn’t know anything about the process, so at the end, he is happy with the results, and we are happy. JK Spain is seeing a lot of next-generation winemakers getting involved in evolving Spanish wine. In Navarra, is there fierce competition in your community of nextgeneration winemakers or do you get together and have drinks?
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XS For me, Tempranillo: you can love it, you can hate it. The important thing about Tempranillo, and Garnacha also in Spain, is: because of the weather, you don’t pick the grapes late. Ripe Tempranillo grapes are disgusting to me, but a proper, good Tempranillo is amazing. Tempranillo is a local grape, and if you work it properly and honestly, you can taste Spain. We work with two different Tempranillos: one from Navarra and one from Rioja Alavesa. Tempranillo is the best example of how a grape can behave so differently in two different places.
JK Some people think the best Rioja wines come from Navarra… What do you think of that? XS HA! I think the borders with appellations are not long ones. I think the most important things are first, vineyards and second, the producers. If the vineyards are great and you produce honest wines, it doesn't matter if you are in Rioja or Navarra. JK You have a very unique label: can you tell me where the bird comes from? XS The brand was very different in ’89, but when we started the new period of Viña Zorzal in 2007, we had to start with something related to our father. He used to see this bird in the vineyard. The bird was not a very good friend of ours because he liked eating our grapes and olives. My father thought the bird was funny, so he created the brand with the bird in 1989. I changed the brand in 2007, and now the design of the bird is like this. Before it was very classic. Sometimes when you have a classic label, but the wine is very fresh or different, no one chooses it because of the label. The wine inside must match the label. JK You have a new project coming out that honours your family winemaking tradition. XS Yes, our new wine is a tribute to my father. My father had one vineyard of Graciano from 1978, and that Graciano was the first wine we listed from Viña Zorzal. Viña Zorzal started to be successful because of that wine. So in 2015, we selected the best grapes from that vineyard and we produced just 3,000 bottles that we released as a surprise to my father on his birthday. JK What is the significance of the label on this special release? XS The origin of the bird is the nest. What is the origin of us? My father. It is called Cuatro del Cuatro because my father was born on the fourth of April. The month before we released it, the Navarra Appellation chose it as the best oaked red wine of the year. To our father we say: this is your wine, this is what we think about you, and this wine is the best red wine in Navarra this year.
MAGICAL MIGRATION. Discover Sunset Goose Flights at FortWhyte Alive – open until dusk Wednesday to Sunday, September 20 to October 22 Witness an ancient migration ritual at FortWhyte Alive. In a breathtaking display, thousands of geese will begin landing on our lakes as the sun dips below the horizon. Learn about the migration at one of our interpretive presentations, complete with a bonfire, BBQ, and cash bar. Or, take in the spectacular sunset lakeside at the Buffalo Stone Café. Enjoy a delicious three-course Goose Flight Feast, skillfully prepared by the chefs of Diversity Foods. By reservation only, visit our website for details.
FORTWHYTE.ORG/ SUNSETGOOSEFLIGHTS
Viña Zorzal's full line of wines, including the limited-edition Cuatro del Cuatro, is available exclusively at Banville & Jones Wine Co. (Cuatro de Cuatro is available in limited quantities, due to the small batch production.)
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Christmas Baskets & Gifts
Banville & Jones baskets and gifts are perfect for: Corporate clients | Gift exchanges | Host gifts • Basket delivery charge: $12 for businesses and $17 for residential (plus taxes). • Free delivery on regular wine orders over $200 (within city limits) • Email us 24/7 at wine@banvilleandjones.com to inquire or place an order • All of our baskets can be viewed at: banvilleandjones.com • Selected wines are now available for delivery at Skip the Dishes.
Chose from one of our prepared baskets, or design a custom basket in-store! Sweet Treats $60.00 Savoury Sensation $60.00 Wine & Cheese $90.00 The Cali Cab Carrier $100.00 Festive Favourites $130.00 Holiday Reds $150.00 Decadent Delights $250.00 Holiday Duo Red $45.00 Holiday Duo Mixed $45.00 One-Bottle Gift Box: Solo Red or Solo White $20.00
1616 St Mary’s Rd, Winnipeg | 204-948-WINE (9463) Holiday hours: December 19–23: 10 to 9 | Christmas Eve: 10 to 4 | Boxing Day: 12 to 5 New Year’s Eve: 10 to 6. We are closed Christmas Day and New Year’s Day.
profile Chef Adam Donnelly, Segovia Photos by David Lipnowski
Born and bred in Manitoba and a Red River College graduate, Adam Donnelly spent his formative cooking years working in kitchens in London, England, before returning in 2009 to open Segovia with his wife and business partner, Carolina Konrad. Two years ago, Adam and Carolina expanded their influence in the Winnipeg food scene, partnering with Chris Gama and Raya Konrad on a joint venture, opening up Clementine in the Exchange. Segovia's Spanish tapas menu changes seasonally to take advantage of fresh locally sourced ingredients. The fall and winter menus are inspired by Adam and Carolina’s recent food adventures in Spain. What do you like about the Winnipeg food scene? I really love this city and really wanted to open this restaurant because it was something different that Winnipeg didn’t have. I wanted people to take notice of Winnipeg. It’s getting better and better every year. And with that, we have more educated guests who ask questions like: “Where does this come from? Is it sustainable? Is it local?” That puts pressure on us to be able to answer those questions with integrity. We are trying to get all sustainable seafood, local meats with no antibiotics and humanely raised, and use local farmers to support the local economy. Your favourite local place to eat on your day off? Sous Sol Your favourite food travel destination? I was just in Barcelona and San Sebastián. I’d like to make travelling to Spain a yearly thing, because it was inspiring. The food is very rooted in tradition, but there are many modern aspects. Of course, molecular gastronomy originated there with Ferran Adrià and El Bulli, so there is the experimental side of it. They are also really into pastries and dessert, and of course tapas bars are a big part of their lifestyle. What is the most interesting new food inspiration that you are bringing home from Spain? They eat tons of seafood there. I am trying to find ways to get better product here, flown in as fresh as possible. Yesterday we got live scallops in from BC, which were amazing. A lot of the traditional recipes call for those ingredients because Spain is right on the ocean. I am trying to get the product in and not do a lot to it, not overcomplicate things, which we sometimes do when we overthink.
What’s the secret ingredient in your fridge? I am using lot of spices and chilis. There’s a specific sundried chili I use called the Urfa chili, which comes from Turkey. And really good olive oil. I get my olive oil from Frescolio. They import amazing quality olive oil. It’s the freshest you can get in this city. Your favourite cookbook? The Zuni Café Cookbook by Judy Rodgers. She owned a restaurant in San Francisco, and I use it all the time. It’s very local, simple food, and it’s very inspiring. Favourite wine on your wine list? Lock and Worth Winery 2015 Semillon Okanagan Valley, Canada ($29.99) When did you realize that being a chef was what you wanted to do? When I graduated, I didn’t know what I wanted to do, and travelled around a bit. When I was living in London, working at a place called Tom’s Kitchen with Tom Aikens and his brother Rob, they taught me how to cook the way that I do now. That really inspired me to learn more and to be a better chef. www.banvilleandjones.com 41
Alternative Holiday Feasts With Chef Barry Saunders, Todd Antonation and Jill Kwiatkoski Photos by Ian McCausland
When Barry Saunders, Executive Chef of SMITH Restaurant at Inn at the Forks and Era Bistro at the Canadian Human Rights Museum, joined us to share his alternative holiday feast, Todd commented that this was a bit of a reunion. Indeed, this meal brought together three people who have been working in Winnipeg’s food and wine industries for (dare I say…) decades. If we stepped back in time, the 1990s would find young Todd and Barry working together at the celebrated Prairie Oyster Café that occupied the second floor of The Forks main terminal, and Jill Kwiatkoski managing the catering crew at Amici Restaurant. All three have remained passionate about food and wine, bringing their creativity to the table to offer these recipes (and wine pairings) as alternatives to your usual turkey-and-dressing holiday dinners.
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WINTER SPICED DUCK BREAST WITH SOUR CHERRY GLAZE AND SWEET POTATO PUREE Serves 4 Duck breast: 4 duck breasts (trimmed and skin side scored) ½ tsp green cardamom ½ tsp cinnamon salt & pepper Generously season breast (non-skin side). In heavy-bottom or cast iron pan, place scored duck breast skin side down on medium-high heat. Allow fat from duck breast to render off in pan (approximately 8–10) minutes until skin is somewhat crispy and brown. Turn breast over and cook for 4–5 minutes until internal temperature is 135°F. Let rest for 10 minutes. Sour Cherry and Port wine Glaze: 4 oz Port wine 2 tbsp sugar 1 tbsp balsamic vinegar 3 oz tart frozen cherries 2 tbsp cold unsalted butter
Sprinkle ½ tbsp of sugar on frozen cherries and allow to thaw. Combine all ingredients in a small heavy-bottom sauce pan and place on low heat to simmer. Reduce volume by half or until desired viscosity. Gradually whisk in the cold butter, adjust seasoning if necessary. Garnish dish with toasted almonds and a drizzle of high quality olive oil. Sweet Potato Purée: 1 lb sweet potato (peeled and chopped) 80 g unsalted butter ½ tsp cinnamon ½ tsp ground ginger 1 tsp lemon juice salt In a double boiler, steam sweet potato until soft, add to food processor and purée until smooth. Add in butter bit by bit as it is being pureed. Add lemon, spices, and season to taste.
PAIR WITH:
Domaine du Vieux Lazaret 2015 Ventoux, France ($18.99) Giacomo Fenocchio 2015 Dolcetto d’Alba Piedmont, Italy ($22.99) TH Wines 2014 Pinot Noir Okanagan Valley, Canada ($36.99)
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THAI SHRIMP WITH JASMINE RICE Serves 4–6 2
2 tbsp 1 3-4
1 2 ½ cup ½ tsp ½ tsp 14 oz 14 oz 1 2 cups
bags (454g ~ 31-40 count) raw large shrimp, peeled & deveined olive oil medium onion, chopped green onion, chopped fine, separate white & green parts red bell pepper, diced cloves garlic, minced cilantro, finely chopped, split salt crushed red pepper flakes (or to taste) can diced tomatoes can coconut milk lime, zested & squeezed prepared Thai Jasmine rice
PAIR WITH:
J. Bouchon 2016 Reserva Sauvignon Blanc Maule Valley, Chile ($16.99) Coriole 2016 Chenin Blanc McLaren Vale, Australia ($21.99) Alpha Estate 2015 Assyrtiko Florina, Greece ($42.99)
In a large frying pan or small Dutch oven (with lid), heat olive oil on medium heat. Add chopped onion and white parts of green onion, sauté until translucent, about 5 minutes. Add red peppers and sauté until soft, about 5 minutes. Add minced garlic and cook for 1 minute. Add ¼ cup chopped cilantro and red pepper flakes; cook 1 minute. Add canned tomatoes, coconut milk, and salt. Increase heat and bring to a boil. Once bubbling, cover and simmer on low heat for 10–15 minutes. The sauce will thicken slightly and flavours will meld. Stir in raw shrimp, add lime zest and juice, cover again and cook 6-7 minutes, until cooked through. Serve Jasmine rice in bowls, top with shrimp mixture, garnish with green parts of green onions and cilantro.
PORK TENDERLOIN WITH BLUEBERRIES AND STRAWBERRY BALSAMIC REDUCTION Serves 4 2 ½ tsp ½ tsp ½ tsp ½ tsp ¼ cup ½ cup 1 cup
600g pork tenderloins chipotle powder kosher salt black pepper garlic powder Frescolio Strawberry Dark Balsamic Vinegar dry red wine frozen or fresh blueberries
Preheat oven to 375°F. Remove the silver skin from tenderloin. Rub pork tenderloin with chipotle, salt, pepper and garlic mixture and pan sear on all sides in a large frying pan until nicely browned. Bake in oven for approximately 20 minutes or until cooked medium (145°F internal temperature). Tent with foil and let rest 10 minutes. In a small pan, bring balsamic vinegar, blueberries, and red wine to a boil on medium-high heat. Once boiling, crush the blueberries with a large fork or potato masher to extract the flavour. Reduce the liquid for approximately 15 minutes or until reduced by half. Remove from heat and strain through a meshed sieve into another pan. (Removing blueberries is optional, for a more rustic look keep blueberries in the sauce). Keep warm on stove until ready to serve. To serve, slice tenderloin into quarter-inch slices and spoon warm reduction over top.
PAIR WITH:
Farmhouse 2015 California Red Sonoma Valley, California ($17.99) Massolino 2015 Barbera d’Alba Piedmont, Italy ($28.99) Oliver’s Taranga Vineyards 2013 Shiraz McLaren Vale, Australia ($49.99)
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FORMERLY BANVILLE & JONES WINE INSITITUTE
WINE ESSENTIALS AT WDCM Drawing from in-house designed courses and programs, a world-class wine collection, and exceptional instructors, the Essentials series at Banville & Jones offers memorable wine experiences. Essentials courses have no prerequisites and no exams. If you have an interest in the world of wine, the courses are perfect for you! The focus is on styles of wine, and on specific topics that will help you dive into a subject. Manageable class sizes and an array of tasting experiences make this series a great introduction to the world of wine, or a way to advance a specific interest in a wine region or style. Essentials 1 is a two-evening course that will introduce you to styles of wine in a relaxed, enjoyable experience. Instructors help you assess wines through understanding your own personal and unique palate, and guide your journey through various styles with a structured approach to tasting that makes sense! Cost: $79.99 per person, plus taxes Dates: October 5 and 12 (Thursday evenings), 7 pm to 9 pm November 2 and 9 (Thursday evenings), 7 pm to 9 pm January 6 and 13 (Saturday evenings), 7 pm to 9 pm
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Wine & Drinks College Manitoba is Western Canada’s premier wine and drinks education facility. From the hobbyist to the professional, WDCM offers wine, beer and spirits education for everyone. In addition to Essentials courses, WDCM offers internationally recognized WSET wine certification as well as Sommelier certificate and diploma programs. For descriptions and a schedule of all wine and drinks courses, visit winedrinkcollegemb.com.
The Essentials 2 series offers distinct one-evening classes that delve deeper into a wine region or specialty subject. (Completion of Essentials 1 is recommended, but not required, for Essentials 2 classes.) With small class sizes, and led by instructors who are dynamic, full of wine knowledge, approachable, and engaging, these classes give an enriched experience. Essentials 2 classes run evenings from 7 pm to 9 pm in the Tuscan Room. Cost: $49.99 per person plus taxes
UPCOMING CERTIFICATION COURSES: WDCM Sommelier Certificate: January 27–28, 9 am to 5 pm WDCM Sommelier Diploma: Unit 1: Core Studies. Exam May 28. February 5–May 7 (Monday evenings), 6:30 pm to 9:30 pm. WSET Level 2 Award in Wines and Spirits Intensive: January 19, 20, 21 (Full days), 9:00 am to 5:00 pm WSET Level 2 Award in Wines and Spirits: March 6–May 1 (Tuesday evenings), 6:30 pm to 9:00 pm WSET Level 3 Award in Wines and Spirits: February 7–May 23 (Wednesday evenings), 6:30 pm to 9:00 pm WSG: Italian Wine Scholar Unit 2: Central & Southern Italy: January 9–20 (Tuesday evenings), 6:30 pm to 9:30pm For more information, visit the Events & Education tab at banvilleandjnes.com.
Essentials 2 themes this fall: Wine Tour of Spain (October 17, 2017) Spain is hot, hot, hot, and we’re not just talking climate! Join us and see how easy loving Spanish wine can be. During this one-evening interactive class, instructors will explore the major wine regions of Spain, grape varieties, ageing, blending, and more. Alternative Grapes (November 17, 2017) Tired of the same old wine? Need to get out of your comfort zone? Check out this one-evening class on Alternative Grapes! Find out what wines are similar to your old standbys, or maybe some you have never heard of!
Hosting the Holidays (November 24, 2017) The holidays are upon us and that means food...and wine! Learn what wine pairs with your favourite holiday feast, and some ideas that will make your party a hit! Happy holidays! Upcoming 2018 themes: Learn to Love White Wines There is more to wine than just red! In this class, we will explore full-bodied versus light-bodied, oak versus unoaked, and white wine for the red wine drinker. Come join our wine experts and learn to love white wines. All wine lovers welcome! Register for all WDCM courses online at banvilleandjones. cornervine.com (click on “Events” on the top left menu), in person at the store, or by phone at 204.948.9463.
Our Faculty
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Our college faculty members have graduated with honours and been recognized for top achievement in their WSET Diploma programs.
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Gary Hewitt
Sylvia Jansen
Andrea Eby
D-WSET, CWE, FWS, Sommelier
D-WSET, CSW, Sommelier
D-WSET, CSW, Sommelier
WINE & FOOD
EVENTS SCHEDULE OCTOBER 2017 THROUGH JANUARY 2018
Wine & Food Evening
Luxury Tasting
Cooking Demo
Join us for our wine and food pairing series! Our talented Sommeliers work with Winnipeg’s most talented chefs to create the ultimate pairing experience.
Taste the luxury when our Sommeliers open the doors to our specialties cabinets to explore some of Banville & Jones’s exclusive treasures.
Learn from the best! Banville & Jones Sommeliers team up with Winnipeg's premier chefs for an instructional evening of recipes and wine pairings.
Cost: $85.99 per person
Cost: $99.00 per person
October 19: Mon Ami Louis November 16: Pizzeria Gusto January 4: Chef Craig Guenther January 18: Mon Ami Louis January 25: The Merchant Kitchen
October 14: Spanish Grapes* February 3: Top Shelf Tasting: Benevolent Neglect* *This event will be held on the main floor and is wheelchair accessible.
Click on the Events & Education tab at banvilleandjones.com for updated information or to book your ticket. For information about private wine events, call 204.948.9463. • Tickets for events are non-refundable, but are exchangeable 14 days prior to the event. • Events begin at 7 pm and take place in the 2nd floor Tuscany Room unless otherwise noted. • Prices do not include taxes.
Give the gift of a unique wine experience: BANVILLE & JONES GIFT CARDS can be used towards any of our events, and can be purchased online at banvilleandjones.com.
REGULAR HOURS: Monday to Friday: 10 am to 8 pm Saturday: 10 am to 6 pm Sundays and holidays: 11 am to 6 pm
January 11: Pizza with Diana's Cucina
Essentials (Level 2) Essentials (Level 2) are oneevening classes that dig deep into specific topics of interest, with an educational and engaging approach. For more information on Essentials and each of these evenings’ themes, see pages 46-47. October 17: Wine Tour of Spain November 17: Alternative Grapes November 24: Hosting the Holidays
HOLIDAY HOURS: Starting November 25, open till 8 pm on Saturdays. December 18-23: 10 am to 9 pm Christmas Eve: 10 am to 4 pm Christmas Day: Closed Boxing Day: 12 pm to 5 pm New Year’s Eve: 10 am to 5 pm New Year’s Day: Closed
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A PERFECT PAIRING Arthur J. Gallagher brings global insurance expertise combined with local knowledge and industry-specific capabilities to help our clients thrive. Our values continue to define our business. At the heart, is a focus on people not products. Please call to discuss your personal or professional insurance needs today.
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Genuwine Cellars:
cultivating dreams, harvesting design By Brooklyn Hurst Sommelier, Vice-President (Genuwine Cellars)
Spiral Cellars The pinnacle of form meeting function.
W
hen people first learn that I work for a company that builds custom wine cellars, the response I receive is generally one of keen interest and enthusiasm. “You get to drink wine for a living?” The answer—“only sometimes”—is a tad anticlimactic, but then I like to tell a fantastical story. I say: “It makes no sense, but if you were a billionaire and wanted the absolute best wine cellar in the world, you would come to Winnipeg. You would talk to Genuwine Cellars.” As modest Canadians (much less salt-of-the-Earth Winnipeggers), it is difficult to wrap our brains around this, mine included. But like I said, it’s nonsensical. And that’s one of the things I like best about what we do. We take wine cellars and elevate them into works of art. We take a concept as utilitarian as shelving and reimagine it as a luxury to be coveted. We take the “sensical” and transform it into the nonsensical.
Anything is Possible Genuwine Cellars started life in 1995 and slowly established a reputation in North America as the quality leader in traditional wooden wine racking in an industry historically known for slipshod production and dull design. Architects, builders, designers and clients embraced not only the quality difference, but also Genuwine’s ever-ready willingness to push boundaries. The introduction of new wood species (e.g., walnut, maple, rosewood), new exotic materials (e.g., padouk, wenge), and new twists on classic designs (e.g., curved wine racking) earned Genuwine the reputation as a truly “custom” millwork company, willing to explore uncharted territory in the name of building a better wine cellar. Year after year, project by project, Genuwine matured from its humble woodshop origins to evolve into its current form—an international boutique design and
Special adviertising section
the Ring
build firm specializing in custom, architectural wine cellars. 2012 was a watershed year for the company. The industry was in the midst of massive change. The 2008 economic crash had finally caught up to the luxury real estate sector. And like a prizefighter being groomed for success in the early stages of his career, Genuwine now stood ready and poised to take the title of the “World Leader in Custom Wine Cellars.”
The Ring has been drawing attention from several design publications and has been nominated for a number of awards.
Nothing Normal Like most wine nerds, I can still remember the first time I tasted that one bottle that completely altered my perspective on what wine could be. I liken the experience to hearing an ultra-premium audiophile system for the first time—the volume increases past a certain threshold and your brain begins to anticipate distortion. But the clarity somehow remains and the result is a magical experience, opening your mind to new possibilities. I’ve experienced this with about 7 or 8 bottles and each time I feel this overwhelming sense of amazement and pleasure. I relay this story to provide some insight into our company’s design philosophy. Our objective is to create works of art that carry the same power to confuse the senses and transcend the concept of what is possible. We are the World Leaders in Custom Wine Cellars, but we are also artists, craftsmen and dreamers, making the impossible happen every day. If you want undulating glass wine racks, we will create that for you. If you want a functioning river rock stream inside your cellar, we will do that too. If you want a wine cellar on the moon, we will find a way (it won’t be inexpensive). We specialize in the unfathomable. We are experts in the unimaginable. And that we can bring both into reality is what makes no sense, in the most beautiful way possible.
Q-Curve Designed by the world’s leading wine cellar designer, Shaila Queau, her geometric Q-Curve design has been sought after throughout North America. Inspired by nature and the desire to bring a more organic focus to a traditionally rectilinear industry.
Pilgrimage:
The Road to Tempranillo By Gary Hewitt, D-WSET, CWE, FWS, Sommelier Spain is big, and the distance between wine regions is extensive. Tempranillo, the great “Spanish� grape, creates bridges among the widespread regions. In fact, you can follow a trail of iconic Tempranillo producers as you hop from one famous region to another. Tempranillo wines show their specific regional characters as you visit our favourite producers in Rioja, Ribera del Duero, and La Mancha. 52 http://banvilleandjones.cornervine.com
Rioja Spain’s best-known wine region, Rioja DOCa, is almost equidistant between Madrid and Barcelona. Until recently, Rioja was the only internationally famous region for Spanish red wines. Its fame surged in the late 19th century when Bordeaux winemakers fled the phylloxera epidemic that wiped out French vineyards and brought bordelaise winemaking expertise to this area of northern Spain. Today, Rioja is home to 600 wineries; some are venerated traditionalists and some are flamboyant expressions of modern Spanish architecture and wine. The Rioja DOCa has three subregions: Rioja Alavesa, Rioja Alta and Rioja Baja. The first two comprise the higher-altitude western part of the region and are considered to make the finest wines. The heart of Rioja Alta is the historic town of Haro noted for the annual June Haro Wine Festival, which is capped off by La Batalla del Vino de Haro (Wine Fight). Not to be missed during the wine festival (or any other time of year) is the Railway Station District, where Rioja’s wine history is tangible. At the heart of the district stands R. López de Heredia Viña Tondonia.
La Batalla del Vino de Haro
María José López de Heredia, general manager and fourth generation in her family winery, describes what makes the Tempranillo grown at Viña Todonia unique: Tempranillo is a grape that has the capability of making fine wines that show the Rioja character of the terroir and climate conditions without losing its own particular character as a fruit or dominating over the others. Our bodega and vineyards are all based in Haro, the capital of Rioja Alta. Due to the altitude and the latitude we receive limited hours of sunshine. That is why we need to harvest quite late in comparison to other areas in Spain and, as a consequence, our Tempranillo has finesse. Our wines are low in alcohol content and high in acidity, which means freshness and nerve.
VISIT Bodegas López de Heredia Viña Tondonia: This “most perfect combination of buildings and vineyards…still incomplete” was started in the late 1800s and remains a work in progress, with each generation adding a piece of the original design. A walk through the labyrinth of vaulted underground cellars is a journey back in time, and winery tours emphasize the winery’s heritage.
TASTE Rioja: R. López de Heredia Viña Tondonia 2003 Reserva Rioja ($55.99) Historic Bodegas López de Heredia Viña Tondonia sits at the heart of the Railway Station wine district in Haro. www.banvilleandjones.com 53
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Vineyards grow on the north and south banks of the Duero River
Ribera del Duero Ribera del Duero lies north of Madrid across the Sierra de Guadarrama mountains. It is the first and highest altitude wine region on the Duero River. High altitude, true continentality, and intense summer sun create ideal conditions for ripening grapes for deep and flavourful red wines. The 115-km designated Wine Route creates ideal conditions for wine tasting. The Ribera del Duero region emerged on the international scene in the 1980s, saw an explosion of development, and now rivals Rioja. Stylistically, the wines retain a bit more fresh acidity and overall have a very high percentage of Tempranillo. Javier Zaccagnini, founder and director of AALTO Bodegas y Viñedos, describes why you can find such variety in the Tempranillos of Ribera del Duero:
There is a tremendous variation of soils in Ribera del Duero, with clay, sand, pebbles, cobble stones, chalk, limestone, and combinations of all. This, added to the different altitudes and orientations (the Duero River flows east to west, therefore we have north facing and south facing slopes where the vineyards are planted), provide a tremendous variation of Tempranillo styles. We have decided to source Tempranillo from as many as nine different villages, each with different Tempranillo styles. We harvest every village separately, ferment the grapes from every village in separate vats, age the resulting wines for the first 12 months in separate barrels, and then start “merging” them progressively resulting—after 24 months of ageing— in the one and only lot that we bottle as AALTO. This way we achieve balance and complexity even if we only use one grape variety in our wines: Tempranillo.
VISIT AALTO Bodegas y Viñedos: The 90-minute tour will take you through harvest, fermentation and barrel ageing, with a tour of the contemporary five-level gravity-led winery. Open to visitors Monday to Friday, AALTO requires you make an online reservation for your visit, but the tour and tasting are free. www.aalto.es/en/visit-the-winery
TASTE Ribera del Duero: AALTO 2014 Ribera del Duero, Spain $79.99 AALTO’s state-of-the-art winery (courtesy of AALTO) www.banvilleandjones.com 55
A bird’s-eye view of the Calzadilla Winery (courtesy of Calzadilla)
La Mancha La Mancha is the largest of several wine regions southeast of Madrid. Vast olive tree groves share the landscape with expansive vineyards. The continental climate is known for cold winters and extreme summer heat. La Mancha is the Spanish factory for supermarket wines, but increasingly winemakers are finding pockets to make fine wines. Madrid rules this realm. You can spend days exploring the city’s museums and galleries, restaurants, shopping zones, and perhaps see a Real Madrid football match at Santiago Bernabéu Stadium. The historic city of Toledo, famous for steel swords and its white windmills, lies in easy driving distance to the south. Paula Uribes, winemaker and second generation of Pago Calzadilla, says that it is the warm climate that really discerns La Mancha’s Tempranillos from those further North. She describes the quality of the Tempranillo as being the backbone of their blends: “The outstanding features of our blend is the Tempranillo by itself.
VISIT Bodega Pago Calzadilla: An hour and a half drive east by southeast of Madrid, Calzadilla’s hillside vineyards and river-moderated meso climate create ideal conditions to grow Tempranillo, Garnacha, and international red grape varieties. The serene atmosphere with ambient sounds of wind and birds is totally relaxing. Open Monday through Saturday; book your visit by email: info@ pagocalzadilla.com
TASTE La Mancha: Calzadilla 2011 Opta Pago Calzadilla ($27.99) Calzadilla 2010 Calzadilla Classic Pago Calzadilla ($37.99) Calzadilla 2007 Gran Calzadilla Pago Calzadilla ($84.99)
Tempranillo provides a lot of red fruity and living notes. Youth. It’s the Cabernet Sauvignon that provides the structure and the rest of the wine’s black fruits.”
Choosing the right insurance is like choosing the right wine. In both cases, the best results require expert advice. Like a knowledgeable sommelier’s impeccable selection, independent insurance brokers are uniquely equipped to help you choose the insurance coverage that best suits your needs. Ask your independent insurance broker about Portage Mutual Insurance.
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Banville & Jones Wine Co. would like to take this opportunity to introduce our customers to some of the new faces at Tolaini Estate.
Alberto Fusi joined Tolaini as General Manager in July of this year. Alberto joins Mattai Malanchi, Vineyard Manager and Franscesco Rossi, Winery Manager and Head Oenologist, to bring a wealth of knowledge and experience to Tolaini. Alberto looks forward to meeting some of our amazing Manitoba customers and would like to extend a warm Tolaini welcome to anyone that is lucky enough to be visiting Tuscany.
Alberto is also joined by Luca D’Attoma, one of Italy’s top consulting oenologists and a master of Sangiovese and Super Tuscan wines.
banvilleandjones.com | tolaini.it
Mention this ad in The Cellar Door and you will receive: 20% off your entire purchase when you buy a sandwich and a juice. Tuxedo location only. In store only. Valid until December 31, 2017
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132 Osborne | Winnipeg International Airport | 2090 Corydon Green Carrot Juice is now available on Skip the Dishes! greencarrotjuice.com
sidebar By Sylvia Jansen,
D-WSET, CSW, Sommelier
Mixed or Straight Up? Standing in a cellar in Châteauneufdu-Pape a few years ago, I saw a blend created before my eyes. The winemaker made a quick doublecheck with her partner on the coming year’s probable combination for their top (red) wine, then reached for her thief (the pipette used to draw wine from the barrel, something that looks like a very large turkey baster). She deftly moved from this barrel to that one, drawing out the approximate percentages and vineyard lots they had just discussed, measured out the proportions into her wine glass, gave it a swirl, and then poured from her glass into ours. We had already tasted the barrel samples individually. What had been a bit tough from one barrel, quite inky from another, and fragrant from a third, became a harmony of aromas and flavours that sang from the glass. The combination was magical. I have tried the same game at home. Informative, but not so magical. Châteauneuf-du-Pape is only one example of many classic world wines that are blends. Eighteen varieties are authorized for use in the region, and the regulations make no distinction between red and white, so red Châteauneuf can even have a splash
of white fruit. In theory, a winemaker has quite a full palette to make his or her masterpiece. Other places, like Champagne, Bordeaux, and Rioja, also rely on blends for their particular character.
used, so the mix in the blend might be whatever the last focus group has told the winemaking team they like. The result might please a lot of palates, but there’s certainly no magic. And maybe not even a good buy.
A great blend brings the best of a harvest, and the best of particular varieties, and makes something beautiful. In Châteauneuf, old vine Grenache can be full-bodied and concentrated, but Syrah offers up backbone and colour; and a bit of Mourvèdre adds intensity, perfume, and structure (a combination referred to as GSM). The Australian GSM blends are a tribute to this beautiful trio, by the way. In the hands of a great winemaker, this particular year’s blend might not be exactly the same as last year’s, but they will both be a unique art form in a glass. In great Rioja reds, Tempranillo, Garnacha (aka, Grenache), Mazuelo, and Graciano play the same great game.
Some wine lovers argue that it is really single grape varieties that truly sing from the glass; that varietal wines are protection against the anonymous and suspect branded blend. This may be true for wines made from Riesling and Pinot Noir, grape varieties that have it all—balance, length, intensity, and complexity. But the fact is that lovers of other single variety wines are actually lovers of the blend, because what is in the bottle depends on the rules of the country or region of production. For example, a California Cabernet Sauvignon needs to be only 75% Cabernet Sauvignon, and the balance in the bottle can be another, or many other, varieties, from anywhere in that great state. And those other varieties do not need to be declared, on the label, or on the producer’s technical information, or anywhere.
I will also grant that there is another end to the blending spectrum: a lot of hugely popular branded wines are also blends. These are wines with great names, good packaging, and attractive pricing. Often these are made in regions where there are no rules about what grape varieties can and cannot be
So would you prefer your wine straight up or mixed? For me, that depends on the hands doing the blending. So here’s to you, all mixed up.
Beautiful Blends Ployez-Jacquemart nv Extra Quality Champagne, France, $62.99 Some Young Punks 2015 The Squid’s Fist, Sangiovese/Shiraz Clare Valley, Australia, $29.99 Quinta do Infantado nv Ruby Porto, Portugal, $22.99
www.banvilleandjones.com 59
culinary partners
529 Wellington serves only Canadian Prime beef and fresh seafood, with impeccable service in an elegantly restored 1912 mansion on the banks of the Assiniboine River. Celebrating its 10th Anniversary, 529 has quickly become a world-renowned icon in the restaurant industry. An exquisite menu and extensive wine cellar make for truly memorable food and wine experiences at 529. Just ask Brad Pitt or Jennifer Lopez! 529 Wellington Crescent 529wellington.ca
Regarded by many as one of the best restaurants in Winnipeg, Beaujena’s French Table provides a truly unique dining experience. Seven-course surprise dinners featuring Chef/Owner Randy Reynolds’ modern interpretations of French and Mediterranean Cuisine combined with his wife Beaujena’s warmth and hospitality make dining here special, regardless of the occasion. 302 Hamel Avenue beaujenas.com
60 http://banvilleandjones.cornervine.com
Banville & Jones Wine Co. partners with Manitoba's finest restaurants to develop the perfect wine list. For more information about partnering with us, contact Todd Antonation, todd@banvilleandjones.com
Chef partner Tristan Foucault has reinvented the menu on the corner of King and Bannatyne. Peasant Cookery goes back to the land with uniquely prepared old world dishes and topnotch service. This is real food, freshly harvested, and the seasonal ingredients speak for themselves. Literally everything is made from scratch by Tristan and his team. 100-283 Bannatyne Avenue peasantcookery.ca
Chef Michael Dacquisto brings back Italian favourites from Pasta la Vista and Dacquisto—and a fresh new menu, including rosemary rotisserie prime rib, thick grilled chops, Bistecca Fiorentina, fresh pastas, and Italian classics. Anthony's antipasto bar pairs fresh selections with wine chosen from an exemplary list. Carne is a warm and inviting Italian chophouse just steps from the MTS Centre and The Forks. Private rooms available. Open for dinner Tuesday–Sunday. 295 York Avenue carneitalia.ca
Across the Board Albert Street Cocktail Co. Aevi Spa Salon Boutique Aurora Pizzeria Café Beaujena’s French Table Boulevard Pub and Bistro Canadian Brewhouse Café 22 Café Dario Chew Clementine D-Jay’s Restaurant Deluca’s Cooking School and Restaurant Diana’s Cucina and Lounge Earl’s Restaurant and Bar Elkhorn Resort Enoteca Era Bistro at the Canadian Museum for Human Rights
Forth Hotel Fort Garry Hy’s Steakhouse Inferno’s Bistro Joey Kenaston Joey Polo Park Joey’s Only Seafood Jonesy’s Restaurant Kristina’s on Corydon La Roca Le Cercle Molière Máquè Manitoba Club Mano a Mano/Teo’s Mere Hotel Mon Ami Louis Olive Garden Italian Restaurant Pizzeria Gusto Prairie’s Edge
Rae & Jerry’s Riverside Inn Royal Pizza Sabai Thai Segovia SMITH Restaurant South Beach Casino & Resort St. Charles Country Club Swiss Chalet Super Deluxe Pizzeria The Common The Merchant Kitchen The Mitchell Block The Victoria Inn Tony Roma’s Urban Prairie Cuisine Vera Cucina VG Restaurant at the Fairmont Wasabi Sabi Thermëa Spa
shopping list
A.A. Badenhorst 2015 The Curator White Blend Swartland, South Africa $15.99.................................................................20 A.A. Badenhorst Lot. No. 4 Caperitif Swartland, South Africa $39.99................................................................................…34 AALTO 2014 Ribera del Duero, Spain $79.99.......................................................................................................................…54 Alain Jaume 2015 Les Gélinottes Ventoux, France $19.99..........................................................................................................62 Alconde 2014 Lo Nuestro Tempranillo/Merlot Navarra, Spain $13.99.....................................................................................25 Alpha Estate 2015 Assyrtiko Florina, Greece $42.99.................................................................................................................44 Aragonesas 2016 Coto de Hayas Camp de Borja, Spain $12.99...............................................................................................21 Barbadillo 2016 Castillo de San Diego Palomino Fina Andalucia, Spain $12.99.........................................................................34 Bianca Nera nv Extra Dry Spumante Prosecco Veneto, Italy $14.99.............................................................................................20 Bokisch 2012 Tempranillo Lodi California, United States $32.99............................................................................................25 Buti Nages 2016 Rosé Costières de Nîmes, France $19.99.......................................................................................................34 Calzadilla 2011 Opta Tempranillo/Syrah/Garnacha Pago Calzadilla, Spain $27.99..............................................................25,56 Calzadilla 2010 Classic Tempranillo/Cabernet/Garnacha/Syrah Pago Calzadilla, Spain $37.99.............................................25,56 Calzadilla 2007 Gran Calzadilla Tempranillo/Cabernet Pago Calzadilla, Spain $84.99 .............................................................56 Cantos de Valpiedra 2012 Rioja, Spain $24.99...........................................................................................................................25 Coriole 2016 Chenin Blanc McLaren Vale, Australia $21.99...................................................................................................44 Domaine du Vieux Lazaret 2015 Ventoux, France $18.99...........................................................................................................43 Dominio de Pingus 2013 Flor de Pingus Ribera del Duero, Spain $166.99..............................................................................25 Don Ramon 2015 Garnacha/Tempranillo Campo de Borja, Spain $12.99...................................................................................25 El Grillo y La Luna 2013 12 Lunas Tempranillo/Garnacha/Cabernet Somontano, Spain $22.99................................................25 Farmhouse 2015 California Red California, USA $17.99............................................................................................................45 Giacomo Fenocchio 2015 Dolcetto d’Alba Piedmont, Italy $22.99...........................................................................................43 Gorrebusto 2016 Tempranillo Rioja, Spain $12.99...............................................................................................................20,25 Hacienda Albe 2015 Chardonnay La Mancha, Spain $14.99...................................................................................................20 Hacienda Lopez de Haro 2015 Tempranillo Rioja, Spain $13.99...............................................................................................28 Hacienda Lopez de Haro 2013 Crianza Rioja, Spain $15.99......................................................................................................28 Hacienda Lopez de Haro 2011 Reserva Rioja, Spain $19.99......................................................................................................28 Hacienda Lopez de Haro 2009 Gran Reserva Rioja, Spain $36.99..........................................................................................28 Heron Ridge 2012 The Flight Shiraz/Petit Verdot Stellenbosch, South Africa $20.99..............................................................62 J. Bouchon 2016 Reserva Sauvignon Blanc Maule Valley, Chile $16.99.................................................................................44 Juno 2015 SMV Western Cape, South Africa $15.99..................................................................................................................21 Juno 2015 Pinotage Western Cape, South Africa $15.99..............................................................................................................62 Il Padrino 2016 Pinot Grigio Terre Siciliane, Italy $12.99..........................................................................................................20 Invivo 2015 Sauvignon Blanc Awatare Valley Marlborough, New Zealand $17.99...................................................................20 Kalfu 2014 Kuda Pinot Noir Leyda Valley, Chile $21.99............................................................................................................62 Lock and Worth Winery 2015 Semillon Okanagan Valley, Canada $29.99.................................................................................41 Massolino 2015 Barbera d’Alba Piedmont, Italy $28.99............................................................................................................45 Matsu 2015 El Picaro Toro, Spain $18.99................................................................................................................................25,41 Murphy-Goode 2012 Red Blend California, United States $19.99...........................................................................................21 MGM Mondo Vino 2015 Pieno Sud Rosso Sicily, Italy $14.99.............................................................................................62 Oliver’s Taranga Vineyards 2013 Shiraz McLaren Vale, Australia $49.99................................................................................45 Ployez-Jacquemart nv Extra Quality Brut Champagne, France $62.99...................................................................................59 Portico Mayor 2011 Reserva Rioja, Spain $27.99.....................................................................................................................25 Quinta do Infantado nv Ruby Port, Portugal $22.99..............................................................................................................59 R. López de Heredia Viña Tondonia 2003 Rioja, Spain $55.99..................................................................................................53 Some Young Punks 2015 The Squid’s Fist Sangiovese/Shiraz Clare Valley, Australia $29.99....................................................59 Tempus Two 2015 Silver Series Shiraz South Australia, Australia $11.99..................................................................................62 TH Wines 2014 Pinot Noir Okanagan Valley, Canada $36.99..................................................................................................43 Viña Zorzal 2015 Cuatro del Cuatro Graciano Navarra, Spain $33.99....................................................................................39 Viña Zorzal 2015 Tempranillo Navarra, Spain $14.99..............................................................................................................25 Viña Zorzal 2015 Rioja, Spain $21.99.......................................................................................................................................25 Warburn Estate 2015 Cabernet Sauvignon South Australia, Australia $18.99............................................................................39
Due to the nature of the wine industry, any prices and vintages listed in this publication, as well as the availability of all products, are subject to change and cannot be guaranteed by Banville & Jones Wine Co. www.banvilleandjones.com 61
* C U STOMER P IC K *
top picks
JENNIFER GORESKI
SYLVIA JANSEN
JENNY VANDENDRIESSCHE
Heron Ridge 2012 The Flight Shiraz/Petit Verdot Stellenbosch, South Africa $20.99
Kalfu 2014 Kuda Pinot Noir, Leyda Valley, Chile $21.99
MGM Mondo Vino 2015 Pieno Sud Rosso Sicily, Italy $14.99
The Flight took me into an unexpected relationship. Normally, I would not reach for a Shiraz or a Petit Verdot. Well, I was pleasantly surprised by the smooth, heavy berry flavour of this wine. The deep colour presents beautifully and the lingering flavour makes it an easy-drinking wine with or without food. I look forward to the Cabernet release later this fall.
Coastal Leyda Valley in Chile enjoys the cooling influences of the massive Pacific Ocean—perfect for Pinot Noir. Kuda is ripe, spicy, and supple, with a beautiful fruit core and a judicious touch of vanilla-smoke from oak aging. Excellent with grilled salmon or pasta with sautéed mushrooms; for a perfect pairing, dinner should be hot and Kuda cooled to 15°C!
“Il mio cuore appartiene in Italia”: My heart belongs in Italy... This easy sipping wine is a blend of 75% Nero d’Avola and 25% Frappato. Full of delicious red and black berry flavours, this wine is the perfect pick for your next get-together. It is smooth, juicy, and spicy all at the same time—just like me.
MATT BENGER
TODD ANTONATION
ALEX ALLARDYCE
Alain Jaume 2015 Les Gélinottes Ventoux, France $19.99
Tempus Two 2015 Silver Series Shiraz South Australia, Australia $11.99
Juno 2015 Pinotage Western Cape, South Africa $15.99
This wine is the windswept hills of the Southern Rhone, vineyards covering the hillsides, ancient towns dotting the horizon, and you, next to a warm fire with a glass of wine. A blend of Grenache and Syrah, soft tannins and beautiful blackberry flavour, this light-bodied wine pairs with pork or grilled chicken.
I always get excited when I discover wines that over-deliver for the price, and the Tempus Two Silver Series is just the wine. This is a mediumbodied, well balanced Shiraz with juicy black fruits, hints of black pepper, and a soft silky finish. It is the ultimate entertaining wine for the party season.
This wine represents the uniquely South African grape, Pinotage, at its best. Juno is very gluggable, showing ripe red berry and perfumed plum on the nose, with silky tannins on the palate and a hint of Pinotage's signature: dried leaves and wild game. A perfect match for roasted meats or a warm wintry stew.
62 http://banvilleandjones.cornervine.com
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