The Cellar Door: Issue 27. Sparkling Wine by Vanessa Shapiro

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.

Issue 27 June 2017 â&#x20AC;&#x201C; September 2017

SPARKLING WINE

Honest food created from the diversity of the lands and waters of our great country.

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contents Features 24 Tiny Bubbles Andrea Eby explains how we get those tiny bubbles, and gives her recommendations for every price point and palate.

42 Talking Shop with Steven Spurrier Andrea Eby sits down with one of the wine industry’s global influencers—and Decanter’s 2017 Man of the Year.

50 Summer Tapas Banville & Jones’s wine experts share four finger-licking tapas recipes and their favourite summer wine pairings.

59 Close Enough to Taste It: Places that Sparkle Sylvia Jansen takes us to four of the world’s best cities to taste the sparkling wines of each region.

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contents Columns 12 A Message from Tina Jones 14 Ask a Sommelier 18 Banville & Jones and Company

22 Behind the Label Bon Courage

30 Profile Chef Randy Reynolds, Beaujena’s French Table

32 Gary’s Corner Sucre Bleu! Musings on Sugar in Sparkling Wine

35 Trending Red Fizz

39 The New Must-Have Custom Wine Cellars

40 Gluggy To Sparkle or Not to Sparkle…

46 Banville & Jones Wine & Food Events 56 Wine & Drinks College Manitoba 65 Sidebar Fabulous Fizz for Food

66 Culinary Partners 69 Shopping List 70 Top Picks 6 http://banvilleandjones.cornervine.com

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CORPORATE EVENTS

Cellar Door

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MEETING VENUES TEAM BUILDING EXPERIENCES

Editorial Director Lisa Muirhead lisa@poisepublications.com Editorial Board Tina Jones, Andrea Eby, Sylvia Jansen, Gary Hewitt, Mike Muirhead Graphic Design Ryan Germain | ryan.germain@gmail.com Advertising Sales Vanessa Shapiro vanessa@poisepublications.com Contributors Todd Antonation, Matt Benger, Pauline Boldt, Andrea Eby, Anna Everett, Gary Hewitt, Sylvia Jansen, Tina Jones, Jill Kwiatkoski, Steve Lagimodiere, Rebecca Lechman, Ian McCausland, Saralyn Mehta, Mike Muirhead, Wayne Sage, Rob Stansel, Renée Vincent, Rick Watkins

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Published for Banville & Jones Wine Co. by Poise Publications Inc. www.poisepublications.com

For advertising information, please contact vanessa@poisepublications.com

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 Tuscaninspired 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 Elevating the moment: Enjoying a glass of sparkling near where it is produced is something really special. A glass of California sparkling wine in San Francisco, a Prosecco in a bistro on Lago di Garda, or a Cava in a tapas bar in Barcelona—these create magical memories! Rosé Champagne: My favourite style of wine is rosé; understandably my favourite sparkling is Rosé Champagne. Billecart-Salmon Rosé usually wins! Savouring a rarity: An elegant, tiny production Champagne like one of our Roses de Jeanne Champagnes is a small luxury that creates a lifelong memory out of any celebration.

The small café Le Village is a perfect setting for a simple salad, a glass of Champagne, and a discreet glance at shoppers meandering the quiet, stylish Paris street. The memories of this place are completely enfolded in the memory of the Champagne (almost always my favourite, Billecart-Salmon Rosé). And the memory of that Champagne is completely wrapped up in the beautiful memory of this place and these moments. Welcome to the issue of The Cellar Door where we explore the magical connections we have with sparkling wine. We share some of our favourite travel destinations and tips for enjoying a glass of bubbly; we unravel the complexities of sparkling wine production; we explore some of the sweeter styles; and we celebrate the magic of sparkling wine and food harmonies. I invite you to find our shopping list, select a sparkling wine just right for the evening, and sit back with a glass of your favourite bubbly to enjoy while reading this issue. It has the makings of a great moment! Cheers!

Tina Jones

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ask a sommelier What is meant by the term “noble varieties”? —Claude Fontaine Dear Claude, The nobility: inheritors of property, scourge of the peasantry, planters of vines. The wine world owes a lot to a handful of deed-andtitle-toting early-modern men, so it only seems appropriate that the grapes they coveted most became synonymous with their social status.

Whether you enjoy drinking them or not, wines made from the noble grapes are still on top. But the peasants are always revolting, so they should probably remember what happened in 1789… —Rob Stansel Does the percentage of alcohol affect how “big” a wine is? Are there any lower alcohol percentages that still have that big boldness of, say, a Napa Cab or Australian Shiraz?

Dear Courtney, It is true that the wine Barolo is made entirely from the grape variety Nebbiolo, but they are not quite the same thing. Barolo DOCG comes from a small, defined wine region subject to specific regulations, where the climate, soils and elevations are considered optimal for growing Nebbiolo. Barolo aspires to taste of a place not just of a grape. If a wine is labelled simply Nebbiolo, that means that the grapes could come from anywhere in the region of Piedmont.

—Kate Muirhead Dear Kate, Yes, alcohol in a wine is part of its weight. A big bold Napa Cabernet Sauvignon or Australian Shiraz will often weigh in at alcohol levels of 14.5%, 15% or even higher. But other components, including tannins, sugars, flavour compounds, and acidity all affect our perception of weight.

The “noble” grapes are the six (or seven, depending on whom you ask) grapes we equate with wine at its best: the blackskinned Cabernet Sauvignon, Merlot, and Pinot Noir, and the pale-skinned Chardonnay, Sauvignon Blanc, and Riesling. Syrah usually makes the cut. The best examples of wines from these varieties are high quality and age-worthy. While there is no official definition of the term, we call these grapes “noble” for a number of reasons. Historically, the French made iconic, sought-after wines with them. These French vines were “exported” all over the world and many of the new wines were named for the grape variety, so much so that by the late 20th century, many consumers only knew these seven varieties.

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Both wines you mention will likely have high alcohol, with full, ripe tannins and intense flavours; this combination makes for a big wine. But remember that wine is also about balance: all components need to be nicely in harmony in order for the wine to have a pleasing balance on your palate. To create a warm-climate Cabernet Sauvignon or Shiraz with lower alcohol is not impossible, but the body and balance will definitely be different. A wine with big, bold flavours but lower alcohol might well have had some tinkering through adjusted alcohol, and oak or concentrated grape syrup additives, to achieve a balanced palate. And it might not be nicer!

Famous European wine regions often name their wines without specifying the grape(s) used to make them. There are many other wines that have these “aliases.” For example, Sangiovese is a grape variety, while Chianti and Chianti Classico are appellations in the region of Tuscany. Chardonnay is a grape variety and Chablis is a region that produces only Chardonnay. So if you are drinking a Chablis, you are drinking Chardonnay (but not vice versa). Similarly, Pinot Noir is a grape variety; Burgundy is a region. If you are drinking a red Burgundy, you are drinking Pinot Noir (but not vice versa). Likewise, Sauvignon Blanc is a grape variety; Sancerre is an appellation in the Loire Valley. So if you are drinking a white Sancerre, you are drinking Sauvignon Blanc (but not vice versa). I should also mention that many grape varieties themselves have different names in different places. For example, Syrah and Shiraz are the French and Australian names for the same variety. —Jill Kwiatkoski

—Sylvia Jansen I recently found out that Nebbiolo and Barolo are the same thing. How many common wines have aliases that I should know about? —Courtney Dhaliwal

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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banville & jones and company

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Friends of Banville & Jones Wine Co. 1. Tina and Mike Jones with Rochelle Squires and Daniel Brunet at the Conservative Spring Gala; 2. Sylvia Jansen and Steven Spurrier at Andrea Ebyâ&#x20AC;&#x2122;s WSET Diploma graduation, London, UK; 3. Marco Buratti of Tutto Wines Farnea with Diego Bonato of Tolaini Estates, Tuscany; 4. Betty Anne Aitken and Andrea Eby, WSET Diploma graduation, London; 5. Fabio Motta of Fabio Motta Wines; 6. Todd Antonation accepts the Best Private Wine Store award at the 2017 Winnipeg Nightlife Awards on behalf of Banville & Jones; 7. Winemaker Giorgio Serao of Podere le Boncie in Chianti Classico.

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Friends of Banville & Jones Wine Co. 8. Steve Lagimodiere, Jenny VanDenDriessche and Rob Stansel with Alessandra Deiana, from Monteraponi in Chianti Classico; 9. Violente Gardini of Donatella Cinelli Colombini, Tuscany; 10. Todd Antonation, Saralyn Mehta, Anna Everett and Matt Benger in Tuscany; 11. Alessio Gorini of Avignonesi Winery in Tuscany; 12. Jill Kwiatkoski and Paula Uribes of Calzadilla Winery, Spain; 13. Xabier Sanz Larrea of ViĂąa Zorzal Wines with Jill Kwiatkoski and Tammy Mosek, Spain; 14. Rhonda Hancock, Alessandra Deiana, Sara McDonald, and Sylvia Jansen, Tuscany.

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WE DELIVER! Banville & Jones offers

Four ways to order: Text our Sommeliers at 204.400.0499

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• Delivery charge for orders under $200 is only $12

Call your favourite wine expert at 204.948.9463

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behind the label: Bon Courage By Mike Muirhead, CSW, Sommelier

Bon Courage Blush Robertson, South Africa $16.99

Bon Courage 2009 Jacques Bruére Brut Reserve Robertson, South Africa $29.99

When discussing sparkling wines from around the world, we would be remiss if we did not mention the significant category of South Africa’s Methode Cap Classique (MCC). Made in the same traditional method as in Champagne, where the secondary fermentation occurs in bottle, these wines are elegant and delicate and are some of the best quality-for-price bubbles in the market. Gary Hewitt and I had a chance to visit Bon Courage and tour the estate with winemaker Jacques Bruwer. We arrived in February when canna lilies of every colour lined the country road leading to the colonial Dutch farmhouse that acts as the epicentre of the estate. After our tasting and tour of the beautiful farmhouse, we had lunch at Café Maude Restaurant, the namesake of Jacques’s sister, who runs the eatery. Sitting on the patio under the long reaching arms of an ancient African pink peppercorn tree while sipping Jacques Bruére Brut Rosé was one of the most memorable experiences of our trip. A second-generation South African winemaker, Jacques Bruwer’s family (and wine) lineage actually traces back to the Loire Valley, where his ancestors were winemakers before they emigrated to South Africa in the early 1900s. Jacques works alongside his father André, who still maintains the vineyards, and brother Pieter, who is the marketing and financial director.

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Bon Courage 2010 Jacques Bruére Cuvée Rosé Brut Robertson, South Africa $32.99

Jacques’s grandfather Willy Bruwer purchased the stately 1818 farmhouse in the heart of the Robertson wine region in 1927. Originally named Goedemoed (Dutch for “great courage”), André registered the farm as an estate in 1983 and changed its name to Bon Courage to honour his French heritage. Using estate-grown grapes, André started focusing on creating some of the finest premium table wines in South Africa. When Jacques joined the family business in 1990, after studying winemaking at Elsenburg Agriculture College in Stellenbosh, he took over winemaking duties and started crafting sparkling wine in the traditional method to complement their high-quality still wines. The Jacques Bruére line of MCC wines pays homage to their French lineage by using the traditional Champagne varieties of Chardonnay and Pinot Noir. These exquisitely crafted wines are the perfect compliment to seafood and celebrations. Jacques also creates the very accessible Bon Courage Blush, a slightly sweet blush rosé that will be a hit at your next summer barbecue. Jacques has always been a pioneer, believing “You will always come second if you are just copying what others are doing.” He has used this philosophy to drive innovation at Bon Courage. Jacques is passionate about staying at the forefront of technology and winemaking techniques, and as a result he produces wines of elegance and grace that can compete toe-to-toe with the finest Champagnes. 

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Tiny Bubbles By Andrea Eby, D-WSET, CSW, Sommelier Bubbles, tiny bubbles, they make my world go round. I am a huge fan of bubbles in my wine, and if I had to choose one style of wine to drink for the rest of my life, it would probably be sparkling wine. Why, you ask, would someone forsake all other wines for the world of bubbles? In short, because if you choose bubbles, you choose everything! Sparkling wines can, and are, made from nearly every grape variety, from dry to sweet, with a little bubble to a lot, and from inexpensive and simple to decadent and dear. Somewhere, out there, is a sparkling wine for everyone’s palate and pocketbook. The most famous genre of sparkling wine is Champagne. Champagne is Champagne because the grapes used to craft it are grown in the Champagne region of France. The wines are made and aged in the region and vignerons and winemakers are saddled with countless rules and regulations that they must follow in order to be allowed

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to call their wine Champagne. Growing grapes in such marginal climates, coupled with the mandatory long ageing required, means that Champagne is rarely cheap, and cheap Champagne is rarely good! But don’t despair! The world of sparkling wines is larger than Champagne, and despite the fact that no other region in the world makes sparkling wines that are identical to Champagne, many great alternatives do exist. From wines such as Cava, Cremant, Cap Classique and Franciacorta—modelled after the complex and toasty Champagne style—to fruity and fun wines such as Prosecco, Pet-Nats and sweet, frothy Moscatos and Marzeminos, Sommeliers understand that the world of sparkling wine can seem confounding and confusing. This guide is intended to simplify the science behind the bubbles in your wine and help you choose a wine that fits the flavour profiles and price-points you enjoy.

How to Make Bubbles Sparkling wines are generally made by three basic methods: traditional, tank, and ancestral. Traditional Method a.k.a. Méthode Champenoise, Cap Classique, Metodo Classico Produces: Champagne, Cremant, Franciacorta, Trento, and Cava. This time-consuming and expensive process produces the highest-quality examples of sparkling wines. The key to the traditional method involves creating a still base wine that is then combined with yeast and sugar and bottled. As the yeast consumes the sugar in the wine, alcohol and carbon dioxide are produced. With nowhere to go, the carbon dioxide is forced to dissolve into the wine, creating those beautiful bubbles we love. Once the yeast cells have consumed all of the sugar, they die and the wines are left to age. The longer they age, the more the distinct toasty, brioche notes will develop, thanks to the breakdown of the yeast cells (lees) in the wine. Time ageing ranges from 9 months to over 10 years, and the price tag increases proportionally. Once the ageing period is complete, the bottles undergo a special process to remove the yeast cells and adjust the sweetness level. Another special thing about this production method is that the bottle the consumer buys is exactly the same one in which all of these processes have occurred. Tank Method a.k.a. Cuvée Close, Metodo Martinotti, Charmat Method Produces: Prosecco and Lambrusco. Variations of this method are also used to produce Asti and Moscato d’Asti. This production method uses tanks versus bottles and therefore the production costs are much lower than those associated with the traditional method. Here, sugar and yeast are added to tanks of base wine, which are then sealed to trap the resulting carbon dioxide. Once the fermentation is complete, the dead yeast cells are filtered from the wine and it is bottled under pressure. Because there is no ageing in contact with the lees, these wines are all about capturing the fruit character of the grape, and they are consequently less complex than bottle-fermented wines.

Ancestral Method a.k.a. Méthode Ancestrale, Pétillant Naturel, Col Fondo Many variations exist within this category. The majority of the wines will be partially fermented in tank and then bottled. The fermentation will then continue in the bottle. Some wines will have the dead yeast cells removed, but wines such as Pet-Nats will not. With yeast sediment in the wine, the consumer can expect to encounter a slightly cloudy wine that contains the very yeast cells used to create the wine’s bubbles. The Ancestral Method is thought to be the most historical method of sparkling wine production, the way that bubbles would have formed in a wine before the science of fermentation was understood.

How to Serve Bubbles Tradition would tell us that we must serve our sparkling wines in the common flute. Tradition be damned! While the flute remains popular at parties—it enhances the aesthetics of the bubbles, holds a perfect serving size and makes dancing without spilling easier—savvy fizzasists know that there are better choices out there. Producers of high-quality sparkling wine the world over agree that a classic white wine or a tulip shaped glass makes a much better receptacle for sparkling wine. Specialized sparkling wine glasses have been developed by glassware companies and none of them look anything like a flute! A larger bowl size allows aromas to develop, while the slight narrowing toward the top of the glass concentrates these aromas and highlights flavours. This style of glass should be your go-to glass when you are enjoying high-quality bubbly. If you are a fan of the flute, save it for parties and less complex wines.

FLUTE

WHITE WINE

TULIP

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$ $

$$ 10

Warburn Estate Gossips 2016 Sweet Lips Moscato, Australia $12.99

Tenuta l’Armonia 2015 frizzi pop Sur-lie, Italy $17.99

Siro Merotto Prosecco Superiore Veneto, Italy $21.99

Massolino 2015 Moscato d’Asti Piedmont, Italy $24.99

Barone Pizzini Animate Brut Franciacorta, Italy $31.99

HOW TO PICK BUBBLES

PROSECCO

CAVA

We know that choosing a bottle of bubbles can be daunting—so many wines, so little time! Think about your personal preferences: Do you like sweet or dry wines? Do you prefer a little bubble or a lot? Do you enjoy fruity wines or those with lots of toasty, yeasty notes? Also good to consider are the occasion and your price point. This small selection of wines was chosen to appeal to every place, palate, and pocketbook.

Grape: Glera

Grapes: white: mainly Xarel-lo, Parellada, Macabeu (but also Chardonnay, Pinot Noir); rosé: Garnacha, Monastrell, Trepat

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Region: demarcated region of Veneto, Italy Cost: $-$$$ Tastes like: Apple, pear, white peach, flowers, spice. Most finish with a touch of sweetness. Pair with: appetizers, Asian food that has a touch of spice.

Region: Spain, but mainly Penedes Cost: $–$$$$ Tastes like: A fruitier, slightly loweracid version of Champagne. Less of the toasty, nutty flavours that Champagne is known for. Pair with: Charcuterie board, fatty fish, or a selection of cheeses—very versatile

$$$

$$$$ 60

AA Privat 2013 Laietà Rosé Gran Reserva Brut Nature Cava, Spain $44.99

Ployez-Jacquemart Extra Quality Brut Champagne, France $62.99

$$$$$

Mosnel 2011 Franciacorta, Italy $63.99

100+

Chartogne-Taillet 2009 Heurtebise Champagne, France $88.99

Roses de Jeanne 2010 Les Ursules Blanc de Noir Champagne, France $187.99

MOSCATO

FRANCIACORTA

CHAMPAGNE

Grape: Moscato

Grapes: big three are Chardonnay, Pinot Noir and Pinot Blanc

Grapes: big three are Chardonnay, Pinot Noir, Meunier

Region: Franciacorta DOCG in Italy’s Lombardy region

Region: Champagne, in northern France

Cost: $$$–$$$$$

Taste: Toasty biscuit, citrus, stone fruit flavours. Longer-aged can display almonds, hazelnut, complexity. Most are dry with high levels of acidity.

Region: finest examples from Asti in Italy, but is now made worldwide Cost: $–$$$ Tastes like: Sweet fruit cocktail of grapes, peaches, apricots, orange blossoms, sage Pair with: spicy Thai or Chinese food, fruit-based desserts, brunch

Tastes like: Rich citrus, biscuit, nutty notes, a slightly riper, creamier version of Champagne Pair with: fish, seafood, Canadian caviar, seafood risotto, salt and vinegar chips

Cost: $$$$–$$$$$

Pair with: Salty foods such as popcorn, cheeses, sushi, seafood, fried foods

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Prota Clinic is a Manitoba-based clinic that provides clients with an Executive Health Assessment. Using proactive detection and advice, we can help you live longer and also improve your quality of life into the future. WHAT IS AN EXECUTIVE HEALTH ASSESSMENT? The Executive Health Assessment is a very thorough screening that is designed to ﬁnd problems that are obvious, ﬁnd problems you might not be aware of, and identify risk factors based on your lifestyle, family history, and current condition. The purpose is not to provide treatment, but rather a big picture of your current health and a plan to improve your quality of life and longevity. That process is led by physicians, and includes lab testing, imaging, and consultations with our deititian and our physiotherapy partners. All women, as part of the Executive Health Assessment, undergo a thorough women's health screening process at no additional cost. This includes special lab tests, HPV screening, ultrasound and a visit with our experienced gynaecologist who does a female targeted exam and history. Once you have gone through the assessment, your Prota team meets to share results, discuss recommendations, and create a plan for you. The plan could be activity- or lifestyle-targeted based on your risk factors and also on your current lifestyle. If you have recurring conditions, athletic or physiotherapy can be set up. For the elderly, physiotherapists can work on quality-of-life care, like prevention of falling and injury, balance, or walking aids. If you are active or a serious athlete, and are already monitoring diet and exercise, the team can focus on how to maximize your lifestyle for training. Our team can also help with weight-loss goals.

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WHAT IS ASSESSED? The most common medical issues threatening wellness such as cancer, heart disease, kidney disease, strokes, and others are not only targeted by the examination and medical history, but also by lab and imaging studies that go beyond routine exams. In addition, nutrition, physical ﬁtness, and lifestyle are assessed to identify speciﬁc needs such as injury-prevention and general health.

DO YOU REPLACE MY FAMILY DOCTOR? The recommendations that emerge from your annual Executive Health Assessment are a tool to help you set goals to prolong and improve your quality of life. We appreciate that people have doctors with whom they have built sometimes life-long relationships, and we are not seeking to replace the medical care they provide. We encourage you to discuss the recommendations with our healthcare staﬀ as well as your family doctor. After the assessment, if you don’t have and are looking for primary care in following through on the recommendations, we do have physicians on staﬀ to help. Prota’s primary purpose is the assessment, but if any clients need healthcare support following the assessment, we are here to help. Clients are always encouraged to call with questions or concerns about their health following the assessment, and access our healthcare services.

WHO SHOULD GET AN EXECUTIVE HEALTH ASSESSMENT? The profound level of care we offer lends itself to providing cutting-edge non-insured services in Manitoba. People who want to know more about their current health profile and their life expectancy can get those answers through the Executive Health Assessment. In addition, those with family medical histories that raise flags about longevity can also get peace of mind from the annual assessments and the strategic health planning that they involve. In addition to individuals, many businesses require employees and executives to get Executive Health Assessments regularly as part of Human Resources management. It encourages their employees to be proactive about their health. Businesses that are interested in assessments for their employees should contact us at Prota Clinic to explore options.

HOW DOES PROTA CLINIC’S EXECUTIVE HEALTH ASSESSMENT COMPARE TO SIMILAR SERVICES OFFERED ACROSS THE BORDER? Overwhelmingly, our clients that have previously sought preventative health assessments elsewhere say that Prota Clinic offers an assessment experience that exceeds their expectations. Our assessment reports, as well as the follow-up planning, are extensive and comprehensive. In addition, because we are local and our healthcare associates have practices in the community, we are here to help our clients navigate the follow-up care in the province, which is often the most daunting part of implementing effective preventative healthcare strategies. We know the best specialists in the city that will give you the best care. We will help you see this through. In addition to individual benefits, businesses benefit from access to a comprehensive local assessment provider, as it eliminates the loss of employee time and costs associated with travel to another city or country to have a health assessment completed.

IS THE EXECUTIVE HEALTH ASSESSMENT COVERED BY MEDICARE? The Executive Health Assessment is an uninsured service that does not fall under Medicare, but may be covered by Health Spending Accounts, much like ancillary healthcare services like optometry. Check with your insurance beneﬁt provider to see if our preventative healthcare services are covered. In addition, the services may be tax-deductible.

WHAT OTHER SERVICES DOES PROTA CLINIC OFFER? We are a comprehensive clinic that offers the best in uninsured health services. Our associates offer physiotherapy, athletic therapy, massage therapy, acupuncture, and nutritional counselling. Our Vein Therapy Centre offers cutting-edge, doctor-led procedures including laser venous ablation and radiofrequency ablation that requires no significant anesthetics. It is a walk-in procedure that can be done in one hour. We can treat everything from the smallest spider veins to varicose veins, venous insufficiency, and ulcers. The Prota Clinic Cosmetic Therapy & Laser Centre specializes in snoring therapy, hot sculpting, wrinkle reduction, hair removal, and non-invasive laser face lifts.

For more information about our services, visit us at protaclinic.ca.

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profile Chef Randy Reynolds, Beaujena’s French Table Photos by Ian McCausland

Nestled in St Boniface, Beaujena’s French Table is the brainchild of Chef Randy Reynolds and his wife and host extraordinaire, Beaujena. At just 24 seats, Beaujena’s is a perfect date spot: open Friday and Saturday night, the restaurant offers seven courses of French and Mediterranean cuisine that requires nothing on your part but to sit back and enjoy—they have even paired a flight of wines with each course if you so desire. The restaurant is both intimate and lively, and just enough to keep Randy hopping in the kitchen and Beaujena flying through the dining room, tending to her guests. The secret ingredient in your fridge? In the fall of 2016, I visited the famous spice market in Zanzibar, Tanzania. I stocked up on saffron, which was incredibly cheap, and I find myself using it all the time. I love its delicate flavour and the beautiful colour it brings to rice dishes and even aioli. Your favourite food trend? In all honesty, I try not to get caught up in trends but one thing I’m trying to use more is ethically raised and local meats like grass-fed beef, free-range chicken, and freerange Berkshire pork. Not just because of the ethics of it, but the flavours are just so much better than factory-raised animals.

Chef Randy Reynolds

What would you be if you weren’t a chef? Funny you ask that. I have been in the retirement and estate planning business for nearly 25 years, and that’s really my main job. I’m a chef on Friday and Saturday nights because it’s something I love to do. So if I couldn’t be a restaurant chef, I guess I’d have to arm wrestle my wife for the kitchen at home. Favourite current dish on the menu? I totally change our menu at least once every month so it’s hard to say “current” favourite. Every month I have a new favourite. A recent one was rack of venison. I’ve done some fun things with foie gras too. Duck and chicken liver tart with crushed wasabi peas, pickled lemon zest and orange supreme

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Favourite wine? I absolutely love the wines of Portugal. Right now my favourite is a Medeiros Alentejano. Not expensive but really good. Favourite kitchen gadget? I love my sous vide machine. It allows me to cook steak, pork, or even eggs to exactly the right temperature. Best invention since the submersion blender. Favourite dish as a kid? I grew up on a farm in Southern Manitoba and we ate a lot of beef. But that’s not what I remember most fondly. What I loved was roasted turkey, mashed potatoes and gravy. I still do. Probably because it’s evocative of big family gettogethers and joyful times. Food is an emotional anchor and in many ways a simple meal can connect you to your past. Good and bad. Favourite food travel destination? Beaujena and I travel a lot. And we travel for food. Our favourite place is Las Vegas. You can go for downhome BBQ at the Road Kill Grill or you can have a 26-course tasting menu at Jose Andres. It’s just a great foodie destination. Wroclaw, Poland, and Lisbon, Portugal, are also great destinations. 

Venison tartine with wild boar bacon on an olive biscuit

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436 Academy Road Winnipeg, MB 204-487-4193

Photo by Ian McCausland

gary’s corner By Gary Hewitt, D-WSET, CWE, FWS, Sommelier

SUCRE BLEU! MUSINGS ON SUGAR IN SPARKLING WINE Grapes are little factories that produce high levels of sugar, more than almost any other fruit. Given fresh grape juice, yeast metabolizes the sugar into alcohol and carbon dioxide, and transforms juice into wine. For still wines, the gas escapes, but for sparkling wines the carbon dioxide is trapped to create the marvel of effervescence. The desire to trap gas for a sparkling wine led to processes involving not only grape sugars but also added sugar as exemplified by Champagne’s Traditional Method (TM). In this process, a low-alcohol still base wine (about 10.5–11% abv) is made by standard winemaking techniques. If the grapes for the base wine are under-ripe, sugar may be added to the grape juice to “enrich” the resulting base wine by 1–2% alcohol. Next, liqueur de tirage, a concoction of wine, sugar, and yeast, is added to the base wine and the mixture is sealed in bottles for a second fermentation that creates and traps the gas. As a final step, dosage, a solution of sugar in wine, is added to ameliorate the typical high acidity of sparkling wines.

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Altogether, sugar may be legally added up to three times! The first two additions do not affect the sweetness of the final sparkling wine because the sugar is metabolized to alcohol. In fact, fermentation of the sugar from the liqueur de tirage boosts the final alcohol level to the familiar 12% abv. Dosage, however, directly affects a wine’s sweetness style because the sugar remains in the wine. Sources of added sugar range from purified cane and beet sugars to pure and concentrated grape juices. Use of purified sugars is most common. If you are concerned that overzealous addition of sugar might blemish the authenticity of a wine, you are not alone. In the early 20th century, French wine producers flooded the market with sugar-boosted “artificial wines” that suppressed wine prices. In June 1907, vignerons in south France organized huge protests, some of which turned violent, eliciting intervention by the French army. The government acknowledged the protest and passed legislation to increase taxation on sugar and, more importantly over the long term, to limit the amount of sugar added to wine. Intriguingly, ancestrale methods of sparkling wine production predate TM wines and sugar additions. If a partially fermented wine is bottled so that the fermentation finishes in a sealed container, the resulting wine is fizzy. All the sugar might be

consumed to produce a dry wine, but many ancestrale wines contain residual sugar. Modern methods of stopping fermentations such as refrigeration and sterile filtration give winemakers great control over final sugar levels. Sweet, low-alcohol sparkling wines such as Asti DOCG and Moscato d’Asti DOCG are excellent examples of this expertise. All this talk of sugar may evoke concerns among the diet conscious. Fear not: the levels of sugar in sparkling wines are in line with many other wines on the market. Consider that, by law, brut Champagne contains less than 12 g/l of sugar, and today most producers are in the 9 g/l range. Fruit-forward wines such as Yellow Tail Shiraz or Apothic Red are in the 9 to 15 g/l range and higher. In addition, they contain more alcohol, the real contributor to the caloric content of wine. Surprisingly, a sweet low-alcohol wine may easily contain fewer calories than a typical dry table wine. Of course, very sweet demi-sec and doux sparkling wines, like any sweet foods, are a caloric indulgence. Sugar in a finished wine is key to the overall balance because we are very sensitive to the interplay of sweetness and acidity. Deft management of grape sugars and sugar additions are crucial winemaking skills, especially for the makers of sparkling wines. The pre-eminence and brilliance of wines such as Champagne is in no small part a testament to the winemaker’s mastery of sugar. 

Please enjoy responsibly

The Cellar Door Magazine 7'' x 5"" EXE.indd 1

16/05/2017 08:19

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trending By Rob Stansel, Sommelier

Red Fizz A spectre is haunting Winnipeg—the spectre of red fizz. All the powers of unadventurous wine culture have entered into an unholy alliance to dismiss this spectre. But dismiss it they cannot. A giant wave of fizzy red juice is descending upon us, and the haters will soon be swept up into its colourful, carbonated current. No corner of our city will be spared. Because whether out for a family dinner in suburbia, or foodie-ing in the city centre, the people have spoken: red sparkling wine is awesome. It looks awesome. And most importantly, it tastes awesome. This red sparkling trend is the latest chapter in the “other bubbly” narrative, a story of re-discovering the forgotten, overlooked, marginalized fizz of lesser-known regions made by less mainstream methods. In this case, it means pulling all of the flavourladen pigments out of the grape skins and into the juice to obtain an array of deep, vibrant colours otherwise only associated with “still” red wine. Dark-skinned grapes have long been used to make exceptional sparkling wines: the blanc de noirs of Champagne, most notably. But most often, winemakers have been content to keep the pigments out of the wine; to press the juice, and throw away all those delicious, brilliantly-coloured grape skins. Sure, a little splash of colour has always been welcomed, provided the result was pink—and “rosé” just sounds inviting, doesn’t it?

But clear, bright, and transparent juice is still the norm. Indeed, such is the ruse that many a drinker might feel cheated to know that her pale, straw-coloured bubbly was made from Pinot Noir…

like the ones being hand-tossed at Vera Cucina—there’s nothing that beats a glass of dry Lambrusco, with its fresh acidity, touch of tannin, and flavours like rhubarb and black tea.

But little pockets of the wine world have long ignored this conventional colour wisdom, and after a long dark age marked by the syrupy tyranny of misleadingly labelled “red champagne”—industrial, unbalanced, and darling of the 1970s disco scene, need I say more?—dry, complex, foodfriendly red bubblies from northern Italy and Australia, among other places, are making a comeback. Indeed, U.K. wine merchant Bibendum announced in December, somewhat controversially, that sparkling red wines would be exploding all over wine lists this year, a prediction that Decanter magazine called “off-the-wall.”

And the fizzy red tsunami isn’t just about fresh and lean. For those that want big and bold, sparkling Shiraz from Down Under is a real treat, as the grape’s signature flavours of pepper, anise, and black fruits explode on a frame of creamy bubbles. For those that prefer a touch of sweet, Roscato is still king: made in the style of Moscato d’Asti, this soft, fruity sipper that pairs perfectly with a never-ending pasta bowl at your favourite eatery has a loyal band of followers that love its approachable, off-dry style.

But sales of Lambrusco, the trendiest red fizz, are swelling, outselling even our dear friend Prosecco in some corners of London’s culinary scene. The 30-something hipsters don’t remember disco, you see. And with a good bit of Neapolitan-style pizza—

So let the pretentious anti-red-fizz reactionaries tremble. Garnet, ruby, and purple-hued bubbles have openly declared their intention: to overthrow all existing palates and bring a very delicious, and very colourful, revolution to your dinner tables. Wine drinkers of Winnipeg, uncork! 

www.banvilleandjones.com 35

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CELLAR STARTER CLUB Are you looking to expand your wine collection and your palate? The Banville & Jones Cellar Starter Club is your ticket to a well-rounded wine collection and access to some of the world’s best wine finds. For more details, contact Andrea Eby at andrea@banvilleandjones.com or call 204.948.9463. * For club members outside of Winnipeg, we are pleased to store your crate for a short time, until pick-up can be arranged.

• Wine selections carefully curated by the Banville & Jones buying team include a well-balanced mix of wines that are classic standards, new to our market (and your palate), and/or difficult to obtain. • Flexible subscription options include 6 or 12 bottle cases and a choice of all-red wines or a mixed option (mostly red, with some special whites, sparking, fortified, and dessert wines). • A thoughtful information package with a detailed description of the wines, producer notes, cellaring potential, and food-pairing recommendations. • Access to our team of in-house sommeliers to answer your questions. • Cases delivered quarterly to your home (within city limits).*

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The New Must-Have Mike Muirhead, CMS, Sommelier Ten years ago, if you were building a custom home, the “must-have” was a games room, complete with pool table. A few years later this evolved into the “Man Cave.” These days, the new must-have is a wine cellar. Wine collecting has reached the masses, and the diversity and longevity of wine make it an investment you can enjoy for years. Wine cellars can have quite the range. In Winnipeg alone, I have seen every version of this concept: from 60-bottle wine cellars neatly tucked under the basement stairs to 5,000 bottle custom cellars that are the focal point and showcase of the home. Brooklyn Hurst, Vice-President of Genuine Cellars, has seen this trend growing in Winnipeg: “We build between 75 and 100 custom wine cellars a year, and about 10–15 of those are in Winnipeg; the rest are in the United States and abroad. The larger custom cellars we are building in homes average 5,000–8,000 bottles, and the largest personal cellar we have built holds 40,000 bottles. We also build modular wine racks for smaller collections.” From small-scale to larger scale, the essential elements of wine storage controls are the same: they need to regulate temperature, light, vibration, and humidity. Temperature is the most important factor in wine storage. For safe storage, you need even temperature with little or no variation. A constant 12–15°C is ideal for long-term aging. Any higher than that and wine can be permanently aged; any lower, and it will not develop at all. Light: Wine is “light sensitive.” It can darken white wine prematurely, change the flavour of bubbly, and have adverse effects on flavour. Special lighting filters out all the harmful wavelengths that hamper the aging process.

Photo courtesy of Genuwine Cellars

Vibration: Any time you add energy to a wine (through light, heat, movement), it speeds up the aging process. This is why storing wine on top of your fridge, where the light is often turned on and the heat and vibration of the compressor are always buzzing, is among the worst places. Humidity: Modern home building has come a long way, and new homes have much better humidity control for the entire house, including the basement. Having said that, our summers are more humid and our winters are dry, which can cause variation in a “homemade” cellar. Proper humidity control is important to keep the cork from drying out, which can break the seal and allow oxygen in, ruining your investment. “It is common for home builders and general contractors to view wine cellars as just another construction project,” explains Hurst. “And following that logic, their initial thought is to simply enlist all of their various trades to satisfy the different requirements. Employing this strategy and expecting the wine cellar to function properly is like expecting a tornado moving through a junkyard to result in a fully functional Boeing 747 aircraft.” Once you have created your cellar, the fun part is filling it! We suggest a mix of mid (2–5 years) and long term (5+ years) in your cellar. Having three bottles of any type allows for you learn how wine develops and changes over the years. Banville & Jones has a Cellar Starter program where our Sommeliers purchase new-to-market wines that you can cellar for the mid-term (see page 38). For advice on creating and stocking your wine cellar, one of our seven Sommeliers can help you start a wine collection you will be enjoying for years. 

www.banvilleandjones.com 39

gluggy By Jill Kwiatkoski, Sommelier

...Is that really the question? When it comes to Moscato, quite possibly, yes, that is indeed the question. Sparkling Moscato is all the rage, especially with the youngsters. With its amazing aromatics, delicate sweetness, low alcohol, and nose-tingling frizzante (which means slightly bubbly in Italian), sparkling Moscato is soaring off the shelves. Moscato can be diamond white or pale yellow with beautiful notes of fresh peach, apricot, and orange blossom, or vibrant pink with notes of rhubarb, pink grapefruit, strawberry, cherry chapstick, tangerine, and even cotton candy.

The Moscato (also called Muscat) family of grape varieties has a long history of producing still, natural, and fortified wines, but we are going to focus on its career as a sparkler. Sparkling Moscato is produced by one of two ways: a few are made in the charmat method (as Andrea describes on page 25), but most, such as Asti and many lookalikes, are made by a single fermentation. In fact, this modified charmat method is sometimes referred to as the Asti method.

To sparkle or not to sparkle... A familiar sparkling Moscato (and quite possibly the most recognized of its kind) is the famous Moscato d’Asti, which is produced only in Asti in the region of Piedmont, Italy. Not to be confused with Asti, although produced in the same region from the same grape variety, Moscato d’Asti is much more delicate, high quality, and has a gentler bubble. Moscato d’Asti is made from Muscat Blanc and is chock-full of those famous peach, apricot, orange blossom, and even pastry cream aromatic notes. For a delicate sparkle (here’s where our Italian friends use the word frizzante), elegant sweetness, and lively freshness, try the Massolino Moscato d’Asti ($24.99)—and then you will understand why so many are in love with this wine! Australia also produces some amazing sparkling Moscatos and has been making their mark on this category in the wine world for years. From large corporate football-field-sized wineries to small boutique producers, the Aussies are giving the world a plethora of wonderful sparkling Moscatos to choose from. My favourite Australian sparkling Moscato is the innocent bystander Moscato from Yarra Valley (750mL $23.99 & 375mL $12.99). Quite possibly one of the coolest looking bottles on the shelf, with its crown cap (bottle cap) closure, this clear bottle showcases the brilliant hot pink sparkling Moscato that they are famous for. In order to achieve

that iconic pink hue, their sparkling Moscato is made from a combination of Muscat Gordo and Black Muscat varietals. The grape skins and juice stay in contact for approximately six hours to develop that beautiful watermelon pink hue from the Black Muscat skins. Charmat method ensues and voila: let the pink party begin! Sparkling Moscato is a perfect pairing with desserts like pudding; panna cotta; crème brûlée; New York cheesecake with fruit compote; light cakes with nuts, lemon, or fruit; or fresh fruit with vanilla cream. But you know what? It is also a great wine to sip on a hot summer day by the pool or to share and enjoy with friends. Sparkling (or not), Moscato is truly one of the prettiest and maybe one of the most underrated grape varieties. Because after all, doesn’t everyone love a little sweet sparkle? 

Moscatos of the world at Banville & Jones: Azienda Agricola Reassi Fior d’Arancio Veneto, Italy ($19.99) Batasiolo 2015 Moscato d’Asti Piedmont, Italy ($21.99) Bon Courage Blush Robertson, South Africa ($16.99) Castello del Poggio nv Moscato Provincia di Pavia Lombardy, Italy ($19.99) Warburn Estate 2016 Gossips Sweet Lips Moscato South Eastern Australia, Australia ($12.99) Warburn Estate 2016 Gossips Sweet Lips Pink Moscato South Eastern Australia, Australia ($12.99) Terlato Wines 2015 Seven Daughters Moscato California, United States ($19.99) Zonin Primo Amore Moscato Puglia, Italy ($18.99)

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Talking Shop with Steven Spurrier An interview by Andrea Eby, D-WSET, CMS, Sommelier

Steven Spurrier (Photo courtesy of Bride Valley Vineyards)

I had the distinct pleasure of meeting Steven Spurrier in London, England this January, on the occasion of my WSET Diploma Graduation. Spurrier was in attendance to assume his new role as Honorary President of the WSET, just another feather in the cap of this illustrious wine expert. Spurrier’s long list of accomplishments include, but are not limited to: shaping the palates of Paris from his Les Caves de la Madeleine wine store, founding France’s first private wine school, writing comprehensive books on the wines of France, creating the Decanter Fine Wine Awards, consulting for Singapore Airlines, and working as editor at Decanter magazine.

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Spurrier has pierced the veil of pop-culture unlike any other wine expert before him. Alan Rickman’s portrayal of Spurrier in the Hollywood movie Bottleshock propelled Steven Spurrier’s name into mainstream media. Despite the gross inaccuracies of the movie’s plot, it did manage to highlight Spurrier’s pivotal role in the acceptance and advancement of the California wine industry. Spurrier organized the “Judgement of Paris” tasting that proved that California could make wines that rivalled those of France. In recognition of his contributions to the industry Spurrier was recently named Decanter Man of the Year 2017, adding his name to a very exclusive list of the wine world’s most influential personalities.

Photo credit: Photo by Bella Spurrier

Andrea Eby (AE) When you decided to move to Paris in the 1970s, how did you come to own your store, Les Caves de la Madeleine? Steven Spurrier (SS) When I arrived and looked at the wine business in Paris, it was not what I expected. I knew the only thing I could do was buy a shop; there was no entry for me as an employee. Walking up a little street by the Madeleine, we passed a shop and I turned to a friend of mine and I said, “That’s my dream shop.” He dragged me inside and said, “My friend here would like to buy your shop.” That shop was already receiving vin du table and bottling it in litre bottles. We fixed a price and the day I took it over I got rid of the tanks and the barrels and all that stuff. The salesman from the company said, “You are going to lose half of your clientele!” And I said, “Good, that’s the half I want to lose.” AE And your approach to selling wine was quite different to the standard? SS I was going down to vineyards, choosing wine, buying wine, and they used to come in and say, “Well what’s new?” And I would say, “Well, here try it!” From that came Academie du Vin, because I was giving a lecture every day. About that time I had met John Winroth, a Swedish-American who was the wine correspondent for the Herald Tribune. He was teaching junior year American students about wine in the backs of cafés and I said: “John, there is something here; there is not a single thing in Paris for wine education.” And so the shop next door came up and I took it over.

AE So the evolution into Academie du Vin was organic? SS Yes, totally organic. You know, an Englishman and an American running a wine school in Paris is strange so we got immense publicity. It was the first private wine school in France. We began to invite wine producers up to give tastings and stocked their wine in the shop, and so eventually Academie du Vin and the shop became completely entwined. The Judgement of Paris happened because California vintners and American journalists used to come to Academie du Vin to talk about their wines. Patricia Gallagher had the idea: she said we must do a tasting with these wines. It was 1975 and I said, “Patricia, you’ve got vacation time—you go to Napa and check it out, and if you think there is really something going on we’ll do it.” She came back raving. We only went to boutique wineries, small family wineries, which was the fashion in France. It was Patricia’s determination to get California wines shown, and that’s how it happened. We had it all set up: we had the judges agreeing to come, we had the place at the Intercontinental Hotel, and my wife and I had been to California to make the final selections—the wines were on the way. And about a fortnight before the tasting was to happen, I realized that of the nine judges only one would have ever tasted Californian wine before. These judges were very French and my fear was that they would know that California was on the West Coast, north of Mexico, and they would think of it like Southern Spain. I wanted these

www.banvilleandjones.com 43

wines to get recognition and that’s why I turned it into a blind tasting. I put in the best wines from Bordeaux, Haut-Brion, Montrose, Mouton Rothschild, Las Cases and Burgundy because I didn’t want California wines to win. That was not my purpose—I wanted them to be recognized. And, well, the rest is history!

The script was made without my permission and the theme in the movie was that my shop was going broke and that I had organized the tasting as a publicity stunt to encourage business. Nothing was further from the truth. The Academie and the shop were doing so well! I was just doing this on my own.

AE The movie Bottleshock, has brought the Judgement of Paris into pop-culture history. How did you feel about the selection of Alan Rickman for your role in the movie?

AE You have recently been named Decanter’s Man of the Year. Was that a surprise?

SS Fortunately I had met Alan Rickman a couple of times before in Italy, on a wine estate. The movie was rubbish. But if you are going to be played by anyone, you might as well be played by Alan Rickman! I will tell you quite a funny story. We tried to meet in London, and the telephone rings and its, “Hello Steven, it’s Alan Rickman here. Sorry we can’t meet, but you know I’m playing in this movie.” And I said, “And you know, Alan, that I don’t want the movie to be made, because it’s rubbish.” (I got the top lawyer to complain to Hollywood—they didn’t even know that I was still alive!) But anyway, Alan said, “Well, the film is going to be made; we are starting filming next week.” He was 63, and I was 33 when I did the Judgement of Paris, so I said to him: “You must be playing one of the French judges?” and he said: “No, I’m playing you!” He played me in a very sympathetic way, and I dropped him a line and I said, “Alan, thanks for playing me in a sympathetic way.” He said, “That would have been a difficult role to play had we not met, because you were not sympathetic in the script.”

STEVEN SPURRIER’S BRIDE VALLEY Steven Spurrier’s recent activities have included the creation of Bride Valley wines, a family business dedicated to the development of high-quality English sparkling wine from their Dorset vineyards. For Steven’s views on bubbles in Britain, visit our interview extra at www.poisepublications/blog.

Right: Steven Spurrier and winemaker Ian Edwards at Bride Valley Vineyards (Photo courtesy of Bride Valley Vineyards)

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SS Well, I thought I deserved it years ago! [much laughter] No, that’s not true, I’m joking of course. I had been on the panel for choosing Man of the Year. Every year Decanter sends the form out to seven or eight people and asks for submissions for the award. When Sarah Kemp contacted me in December to say “I have a surprise for you: you are our Man of the Year,” I was surprised. On reflection I thought well why not? I mean I did create the Decanter World Wine Awards, and so on and so forth, but it was a great surprise. AE I am sure this year will warrant a special chapter in your memoirs. How is work progressing on them? SS I am up to 1975. The next chapter is about the Judgement of Paris. This will be the easiest chapter to write, I think, because there is already so much written about it. So what I am going to do is quote an awful lot from what has already been written and then give them my personal perspective. At the end of the book, I am going to have a chapter “The Judgement of Paris: The Aftermath,” because the Judgement of Paris is not me. It has its own life. 

LET US ENHANCE YOUR NATURAL BEAUTY

100-1020 LORIMER BLVD., WINNIPEG, MB R3P 1C7 PH: (204) 272-9699 | FAX: (204) 943-8393 | WEB: WESTERNSURGERYCENTRE.COM FOLLOW US ON FACEBOOK TO LEARN MORE ABOUT OUR 30TH ANNIVERSARY SPECIALS

WINE & FOOD

EVENTS SCHEDULE JUNE 2017 THROUGH SEPTEMBER 2017

Wine & Food Evening

Cooking Demo

Luxury Tasting

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.

Learn from the best! Banville & Jones Sommeliers team up with Winnipeg’s premier chefs for an instructional evening of recipes and wine pairings.

Taste the luxury when our Sommeliers open the doors to our specialties cabinets to explore some of Banville & Jones’s exclusive treasures.

Cost: $85.99 per person

Cost: $89.99 per person

Cost: $99.00 per person

Friday, June 16: Beaujena’s

Thursday, June 1: Craig Guenther

Saturday Aug 12: Sommelier’s Superstars*

Thursday, June 29: Café Dario Thursday July 20: VG at the Fairmont

*This event will be held on the main floor and is wheelchair accessible.

Thursday Sept 21: Chew

For updated information on wine and food events or to reserve your tickets, click on Events & Education at banvilleandjones.com • 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 Tuscan Room unless otherwise noted. • Prices do not include taxes.

1616 ST MARY’S RD, WINNIPEG

204.948.WINE (9463)

STORE HOURS: Monday to Friday: 10 am to 8 pm Saturday: 10 am to 6 pm Sunday and holidays: 11 am to 6 pm

Celebrate every day! Jacques Bruére Brut Rosé in the garden under the African Pepper tree. Bon Courage Wine Estate, Robertson, 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

blendimports.com

No one dreams of drinking an average bottle of wine.

CHARDONNAY DU MONDE

TOP 10

interesting and affordable wines back to Manitoba to share with you.

Simonsig Kaapse Vonkel Brut $26.99

Simonsig Kaapse Vonkel Brut Rosé $26.99

Jacques Bruére Brut Reserve $29.99

Jacques Bruére Cuvée Rosé Brut $32.99

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

INTERSTELLAR RODEO Great music, fine wine and good times, Interstellar Rodeo returns for third year Interstellar Rodeo at night 2016 (photo by Joey Senft)

If you thought Winnipeg’s Interstellar Rodeo festival couldn’t top last year’s killer lineup, think again. Taking place August 18–20 at the festival stage at The Forks, the festival of wine and music’s 2017 roster of artists features an incredible lineup that’s already the talk of the town. Each night features a headliner that’s been garnering loads of buzz leading up to the fest. Friday closes with American indie singer-songwriter Father John Misty, whose new album Pure Comedy has been met with critical acclaim, especially after his recent performance on Saturday Night Live. Saturday, meanwhile, will see alternative icon Beck close out the day’s events, while Toronto indie supergroup Broken Social Scene will close the festival on Sunday night.

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Beyond the headliners, there’s such a depth of talent it’s tough to know where to begin. Country legend Marty Stuart will appear

with his band the Fabulous Superlatives, as will the recently reunited Can-rock heroes the Rheostatics, soul-pop phenom Aloe Blacc, Texas lo-fi folk rocker Shakey Graves, Canadian singer-songwriters Danny Michel and Sarah Slean and so many more. Beyond the brilliant musical lineup, the festival’s other feature—wines paired with each artist—once again returns. Reds, whites, bubblies and rosés will once again be sourced through three of Manitoba’s private wine stores—Banville & Jones, Kenaston Wine Market and The Winehouse. (One artist will also be paired with Half Pints Brewing Co.’s Interstellar Wheat, brewed specially for the fest.) Once again, guests will be able to enjoy wines throughout the grounds of the outdoor festival. Whether sitting on the grass or cheering on a fave from the front row, festival-goers can raise a glass to Interstellar’s deep roster of artists.

Pairing wine and music is a bit more subjective than wine and food, which makes Interstellar Rodeo wine curator Ben MacPhee-Sigurdson’s job a challenging but fun undertaking. “I sweat more over the pairings at Interstellar Rodeo than I do about any wine-and-food pairing,” explains MacPhee-Sigurdson. “It’s way more open to interpretation. I want to make sure each wine-and-music pairing makes sense, but also that the wine shows well in an outdoor setting based on the time of day, the temperature and more.” There’s more: In addition to wine, beer and music, Interstellar Rodeo features a wide range of killer food trucks, pop-up bars featuring cocktails and more. There’s also a chance for fans to pick up band or festival merchandise, where many festival artists will be hanging out all weekend doing meet-and-greets. For more lineup information and tickets visit interstellarrodeo.com.

Left: Artist Lee Fields & The Expressions (photo by Dwayne Larson); Right: 2016 artist Henry Wagons and his feature paired wine (photo by Joey Senft)

DAD or

GrAD? 175 mcdermot ave. · 943.1068 · www.unluggage.com

summer tapas By Andrea Eby, Anna Everett and Rick Watkins Photos by Ian McCausland

Summer in the city means we get outside and we stay outside until those last rays slip away. Andrea, Anna, and Rick pulled together four delicious patiofriendly recipes covering the four tapas food groups: a summer salad, a sweet and savoury crostini, seafood, and fall-off-the-bone finger food. And what tapas menu is complete without a charcuterie board with homemade Berkshire pork dry cured sausages and pâtés from Peasant Cookery? We gave our wine experts two challenges: first, pair a wine with each individual dish; and second, choose four special wines that can pair with a variety of dishes for a tapas menu. They managed to hit all of our favourite wine groups as well: a rosé, a white, a red, and, of course, bubbles.

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ROASTED GRAPE CROSTINI Serves 4 1 lbs

1 tbsp 1 tbsp 4 2 tsp 3 tbsp 3 tbsp 1 ¼ cup

seedless mixed green and black grapes, stems discarded aged balsamic vinegar* fresh lemon juice rosemary sprigs, 2 chopped and 2 whole fresh thyme extra virgin olive oil pine nuts fresh baguette, sliced fresh ricotta cheese Zest of one lemon Salt & pepper Honey to garnish

Preheat the oven to 400°F. Combine vinegar, lemon juice, and 2 tbsp of olive oil. Toss the red and green grapes separately, each using half of the dressing and one sprig of rosemary. Spread the grapes on two separate parchment-lined rimmed baking sheets to prevent the colours from bleeding together. Season with salt and pepper. Roast smaller grapes for about 15–20 minutes and larger grapes for about 20–25 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.

CARAMELIZED FENNEL SALAD Serves 4 1 2 cups 1 cup 2 cups 4 tbsp ½ cup ½ cup 3 tbsp 1½ tbsp ¼ tsp

fennel bulb mixed, sliced tomatoes (Roma, cherry, grape) sliced bocconcini cheese mixed greens butter white wine maple syrup extra virgin olive oil fresh lemon juice salt black pepper

Whisk together extra virgin olive oil, lemon juice, and salt. Lightly dress mixed greens with half of the lemon dressing and place on the plate. Arrange sliced tomatoes and bocconcini beside greens; sprinkle with black pepper and drizzle with remaining lemon dressing. Trim stalks off the fennel bulb and cut into quarters or more depending on size of bulb. Melt butter in saucepan over medium-high heat and add fennel. Cook until fennel is lightly browned and softened. Deglaze pan with white wine. One swirl around the pan should do it. Add maple syrup and reduce sauce until slightly thickened, about 5 minutes. Plate with salad.

PAIR WITH:

Fontanafredda 2015 Gavi di Gavi Piedmont, Italy ($19.99)

Heat a dry frying pan on medium and add pine nuts. Toast nuts lightly, shaking the pan periodically, for 5–7 minutes. Do not walk away, or they will burn. Brush the baguette slices with the remaining 1 tbsp olive oil. Place the sliced baguette on a preheated grill pan or outdoor grill, and grill each side about 4–5 minutes. To assemble the crostini, spread 1 tbsp ricotta onto each toast. Spoon warm grapes on top and sprinkle with the pine nuts, rosemary, and lemon zest. Drizzle with honey and serve. *Note: In addition to their traditional balsamic, Frescolio Fine Oil & Vinegar offered us some flavoured balsamic vinegar recommendations to pair with this crostini. We experimented with black mission fig, pomegranate, tangerine, and honey ginger white, and each brought its own magic to the dish.

PAIR WITH:

Pair with Alfredo Bertolani Oro Lambrusco Rosso Secco Reggiano DOC, Italy $17.99

SHERRY CLAMS WITH SERRANO HAM Serves 4 1 tbsp ½ 500g 50g 2 1 tsp 100 ml 1 tbsp

olive oil onion, very finely chopped fresh clams serrano ham garlic cloves, finely chopped smoked paprika fino sherry cold butter handful of parsley, roughly chopped

Soak clams in cold water for about 20 minutes to allow them to release any sand trapped in their shells. Rinse thoroughly under cold water and discard any that are open, broken, or don’t close when tapped firmly. In a medium pan, heat the oil and cook the onion for 5–7 minutes to soften. Add the ham, garlic, and smoked paprika and cook for 1 minute. Add clams to the pan, and then cover with sherry. Bring to a boil, cover, and cook for 4–5 minutes until the clams

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have all opened.* As clams open, remove to a serving bowl or individual bowls, using a slotted spoon. Tent with foil to keep warm. Once the clams have been removed, boil liquid for 3 additional minutes to reduce slightly. Stir in cold butter cubes in two batches, dissolving the first completely before adding the second. Season with salt and pepper to taste, add parsley, and pour sherry mixture over clams. *NOTE: Common wisdom to present has warned that any clams that do not open are dead and should be discarded. This has been dismissed as a myth: more often, clams that do not open simply have seized due to the heat instead of loosening. Slide a thin knife between the shells and pry it apart. You will know immediately if it is good or bad to eat.

PAIR WITH:

Barbadillo Manzanilla Solear Sherry Jerez, Spain (375 ml – $9.99)

RICK’S RIBS Serves 4 1½–2 kg 2 L 2 tbsp 1 cup 1 cup

baby back ribs apple juice Montreal steak spice packed brown sugar per rack* BBQ sauce per rack

*This is a grillman’s recipe, and the amounts are estimates, due in part to the range of weights described as one “rack.” Rick’s advice: it’s hard to use too much brown sugar or BBQ sauce. Make sure the ribs are fully coated with the sugar and then load them up with sauce to your taste. Rick recommends a sweeter BBQ sauce like Sweet Baby Ray’s Hickory and Brown Sugar or Honey BBQ sauce.

A little day-before prep: cut the rib racks into 4-bone chunks. Marinate in apple juice and steak spice for 24 hours. About 3 hours before you serve the ribs, preheat the oven to 325°F. Remove ribs from marinade and pat dry. Pack ribs with brown sugar then double wrap them in plastic wrap. Double wrap the plastic-wrapped ribs in aluminum foil, and make sure they are sealed tightly. Bake in oven flat on a rimmed pan for 2 hours. Once you remove the ribs, let them cool and remove the foil and plastic wraps. While they cool, heat BBQ to 325°F. Grill for 15–20 minutes, basting in sauce and turning once. Serve with a big stack of napkins.

PAIR WITH:

Carol Shelton 2014 Wild Thing Old Vine Zinfandel California, USA ($35.99)

TAPAS PAIRING Viña Zorzal 2015 Tempranillo Navarra, Spain ($14.99): This Spanish red has red cherry, strawberry and black pepper on the nose, with soft tannins, medium body, and red fruit on the palate.

Roses de Jeanne 2010 Les Ursules Champagne, France ($187.99): Grapes for this 100% Pinot Noir Blanc de Noir come from a single vineyard that was planted in 1974. This single vintage wine spends 36 months on its lees before being disgorged. Extremely complex and elegant, the Les Ursules tastes of wild strawberries, gingerbread, brioche, almond and exotic white blossom. Full-bodied and rich yet supremely focused, Les Ursules is simply a Champagne of stunning finesse. Château de Lancyre 2016 Le Rosé Pic Saint Loup Languedoc, France ($20.99): This rosé hits your nose with pomegranate and mango, then strawberry and cherry. On the palate, a refreshing lightness with a nice finish. Terlan 2014 Vorberg Riserva Pinot Bianco Trentino-Alto Adige, Italy ($46.99): Soft and creamy with elements of white peach, honeydew melon, pear, quince jelly and dried fruit. This white has a lingering minerality with a bit of spice on the finish. www.banvilleandjones.com 53

Choosing the right insurance is like choosing the right wine. In both cases, the best results require expert advice. Like a knowledgeable sommelierâ&#x20AC;&#x2122;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.

w w w.por tagemutual.com

Arriving June 17: Chianti Classico Vallenuova DOCG This new addition to Tolaini's Sangiovese selections references the historic name of the terroir and highlights the elegance and complexity of Sangiovese. Perfumed with notes of ripe red fruit, mocha, leather and truffles, Vallenuova echoes the aromas and flavours of the beautiful Tuscan hills upon which the Tolaini grapes are born.

We applaud Diego Bonato, winner of the Giulio Gambelli Prize, presented to a young enologist whose work embodies the philosophy of the great maestro of Sangiovese, Giulio Gambelli. Diego was awarded the prize in recognition of the work that the Tolaini team has done to showcase the absolute potential of every vine on their estate and in doing so created wines reflective of vintage, terroir, and the Sangiovese grape variety.

banvilleandjones.com

Summer is about family & friends. Let us worry about your money. CHEERS TO SUMMER FROM:

204.946.9841 | SCOTT.MADAMS@CIBC.CA CIBC Wood Gundy is a division of CIBC World Markets Inc., a subsidiary of CIBC and a Member of the Canadian Investor Protection Fund and Investment Industry Regulatory Organization of Canada.

Close Enough to Taste It: Places that Sparkle

By Sylvia Jansen, D-WSET, CSW, Sommelier

Paris. Lago di Garda. Barcelona. San Francisco: these destinations are all cultured and classic; stylish and sophisticated; and they offer unique experiences for the traveller. Yet they all have in common an affinity to regional sparkling wines. Join us as we explore these destinations through the famous wines grown nearby.

Paris Sweeping boulevards, important museums and galleries, world-famous buildings and structuresâ&#x20AC;&#x201D;so much has been said about this city that its highlights can easily overshadow its ability to surprise.

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Vineyards surround Lago di Garda

Sparkling wine regions nearby: The region of Champagne is close enough for Paris visitors to take a day-trip to famous cellars in Reims or Epernay. However, visitors can also stay in their Parisian neighbourhoods and sip great Champagne. The thirsty Paris market has called in a myriad of other French sparkling wines, most notably Crémant de Alsace from eastern France near Strasbourg, and Crémant de Loire, from west of Paris around Saumur. What to look for: Paris boasts numerous Champagne bars, dedicated to offering delightful and sometimes hardto-get Champagnes both by the bottle and by the glass. Lunch or an afternoon drink in the quiet Le Village just off Place Madeleine and Rue Royal can be a beautiful experience of the best of the city and of Champagne. Most wine bars and restaurants worth their salt also offer Champagne or Crémant by the glass, often at surprisingly reasonable prices. Sommelier Tips: First, always ask for advice: the local barkeep, hotel concierge, or restaurant staffer knows their wines—sometimes they can suggest something not to be missed. Second, ask for a grower: grower Champagnes (making Champagne only from their own estate vineyards) in particular offer unique, sometimes spectacular Champagnes for a relative bargain.

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The Royal Village, Paris VIII (photo by Mbzt)

Lago di Garda One of the centre points of Italy’s fashionable Lake District, Lago di Garda (Lake Garda) is a mecca for stylish travel. This large lake touches Italian regions of Trentino in the north, Veneto to the east, and Lombardia to the west, and beckons visitors to water sports, fashionable resorts, historical sightseeing and more. Its northern shores reach fjord-like into sub-alpine territory; and the southern half, with towns running into

We Deliver!

An afternoon at Park Hotel's Il Philò Restaurant

one another along the east, south and west shores, are easily accessed from the Venice-Milan autostrada. Sparkling wine regions nearby: Prosecco hails from a large area east of the lake. Lambrusco, the traditional (usually) sparkling red, originates around Modena, just over a hundred kilometres to the south. Amazing sparkling wines from producers such as Cá Maiol nearby are also available. And Franciacorta, Italy’s answer to Champagne, is a short half hour drive to the west. What to look for: The Lago di Garda area offers an array of sparkling wines by the glass, unknown gems by the bottle, and stylish cocktails that creatively use local bubblies, bitters, and spirits. A dinner or drink at the Park Hotel’s beautiful Il Philò Restaurant or bar in Desenzano del Garda is an unforgettable experience. And almost every restaurant and bar in the area opens Prosecco every night. Sommelier Tips: First, do not feel committed to a whole bottle. Dining by-the-glass could start with an Aperol spritz (usually Prosecco, Aperol and a splash of soda water), then move to Prosecco with a first course and a glass of Franciacorta with the main. Second, ask for something unusual: natural wine producers are offering up interesting col fondo, sparkling wine that sports the naturally-occurring sediment still in the bottle. Third, do not immediately dismiss the house bubbly: it is almost always inexpensive, fresh, and sometimes surprisingly delicious.

We know how busy you are, so we’ll bring your favourite Frescolio oils and vinegars to you with our local delivery service. Visit our website delivery page to get more information and place your order.

frescolio.ca

fine oil + vinegar tasting bar

2-929 Corydon Ave. | 204-505-1455 5-1604 St Mary’s Rd. | 204-615-3885 Open Tuesday through Sunday

Ex Xampanyet's Cava on tap

Barcelona Spain’s Barcelona is a place where art nouveau-inspired architectural style meets medieval narrow stone passageways and twisting alleys. It is a place where street performers and flower vendors crowd together on rambling boulevards. And it is a place where simple peasant cookery as well as advanced cuisine amaze restaurant guests. Sparkling wine regions nearby: The vast majority (95%) of Spain’s Cava has its epicentre in Sant Sadurni d’Anoia, less than an hour’s drive from Barcelona. While it is easy to tour from the city, Barcelona itself is a standing tribute to this Spanish sparkler. What to look for: Well known for its tapas, Barcelona also offers up sparkling Cava in bars, restaurants and wine shops. Many locals and visitors alike recommend El Xampanyet for its lively vibe, lovely tapas, and great Cavas (beware: arrive before opening—it is always packed!). But if you cannot get in here, follow your nose to the next place; many bars and restaurants offer a great variety of styles of regional bubbly.

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Tapas and cava spots line the streets of Barcelona (photo by Tina Jones)

Sommelier Tips: First, be open; it is a big field: in North America we might see no more than a few Cava options in any shop or restaurant, but there are some 250 Cava producers. The options can be richly rewarding. Second, ask for a favourite: every local server has his or her go-to Cava. Third, treat yourself and go upstream: small-production Cavas from larger producers or boutique-style high quality Cavas from small growers are far more readily available in Barcelona than almost anywhere else. Asking for something special at a higher price category can be an unmatched experience.

San Francisco A city touching the beautiful California coast, with a lively and trendy waterfront, a unique culture ranging from the outrageous to the exquisite, a diverse nightlife, and an incredible food and wine scene, San Francisco is one of the world’s must-see cities. Sparkling wine regions nearby: The fog bank that lives off the shores of San Francisco Bay brings cooler air into southern Sonoma, Napa, and particularly Carneros, contributing excellent conditions for slow ripening and higher acidity in Chardonnay and Pinot Noir—the ingredients for lovely Carneros sparkling wines.

What to look for: Some notable Champagne producers have established production in California’s north coast, and home-grown California producers offer interesting sparkling wines. Locals and experienced visitors swear by the food, the views, the California bubbles, and, in fact, the whole the wine list at Top of the Mark at the Intercontinental Mark Hopkins San Francisc. Sommelier Tips: First, go local: ask for a really great Carneros or northern California sparkling wine. When in San Francisco you do not need to interest yourself in French Champagne or the latest import from Eastern Europe. Second, ask for traditional method sparkling wine: the best California bubblies use the same method as in Champagne. Third, ask for late-disgorged or vintage. Some quality sparkling wine producers in northern California are issuing small quantities of late-disgorged sparkling (sparkling wine that stays on its lees for a period much longer than usual, giving a creamier, toastier fizz). Vintage is wine from one harvest only, often the top wines of a producer. Indeed, one of the benefits of travel is to expand our horizons. When great cities are elevated by great bubbles, it puts the stars on those new horizons. 

Fog banks at dusk in the San Francisco Bay

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W CO

D R & IN E NI

Wine & Drinks College Manitoba Wine & Drinks College ManitobaTM (WDCM) 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.

I AN

FORMERLY BANVILLE & JONES WINE INSITITUTE

• Part of a global network of more than 600 schools in 70 countries that teach the acclaimed Wine & Spirit Education Trust® (WSET®) certification programs in wine and spirits. • Perfect training for hospitality professionals and hobbyists considering a more serious approach. • Additional wine, beer and spirit essentials courses offer a more casual learning atmosphere.

GO BACK TO SCHOOL… WINE SCHOOL! WDCMTM Sommelier Certificate Why? The WDCM™ Sommelier Certificate gives you recognition as a dedicated hospitality professional with a high standard of service, theory and blind tasting. Successful candidates are also eligible to apply directly to the WDCM™ Sommelier Diploma certified by CAPS/ACSP.

Prerequisite: Strongly recommended is WSET Level 3 Award in Wines (previously WSET Level 3 Award in Wines & Spirits). We expect that candidates will hold an advanced level of theory and practice in wine, spirits and beverages before entering the workshop. WSET Level 2 Award in Spirits is also recommended.

Passing the WDCM™ Sommelier Certificate Exam sets you apart as a leader. The challenging half-day exam tests wine, spirits and drinks theory; it tests professional service ability in a restaurant setting; and it tests your blind tasting competence.

To review the expected level of knowledge of wine and spirits theory, please read the WSET Level 3 Award in Wines and the WSET Level 2 Award in Spirits Specifications, available at www.wsetglobal.com, under the Qualifications tab.

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Full day workshop, 9 am to 5 pm Theory sessions are interactive study sessions to reinforce understanding of: • World wine regions and wine styles; • Distillation, spirits and classic cocktails; • Sommelier trade and hospitality. Tasting Toolbox: Candidates build on prior knowledge and experience to sharpen their blind tasting skills. Tastings focus on why wines taste the way they do, with classic and typical wines evaluated on style, quality, and regionality. These guided blind tastings hone skills in assessing wines based on appearance, aromatics, structure, and quality. We will taste 20 to 25 wines over the course of the day. Service: Workshop sessions review standards in still and sparkling wine service; decanting service; food and beverage pairing; and expectations in beverage service and sales. Practical exercises are designed to reinforce skills and knowledge in professional Sommelier service.

The exam consists of short answer, multiple-choice, and a wine list correction. Blind Tasting: The tasting examination tests candidates’ ability to describe competently and identify accurately five wines (white, red, and either sparkling or fortified). Candidates must also recommend an appropriate service temperature and food pairing for each wine. The tasting examination is based on the WSET Level 3 Systematic Approach to Tasting®. The blind tasting examination is in two parts: written and oral. The written section consists of four blind samples and must be completed within 30 minutes. The oral section consists of one sample and must be completed within 4 minutes.

Half-day examination: The theory examination is a closed-book one-hour exam covering:

Service: In a simulated restaurant setting, the service examination tests candidates’ competence in beverage service and sales. Candidates will be asked to open still and sparkling wines; to recommend spirits, cocktails, or other beverages; and to show ability in Sommelier service in food and beverage pairing. Candidates will also be assessed on professional presentation and attire. Service standards will be provided before the start of the course upon registration and payment.

• Wine regions and wine styles • Spirits and distillation • The Sommelier trade and hospitality

In order to pass the examination, candidates must achieve a minimum 70% score in each section. Successful candidates receive a WDCM™ Sommelier pin and certificate.

WDCMTM SOMMELIER DIPLOMA Our Sommelier Diploma prepares you for the demands of the Sommelier profession. The Diploma is a modular set of comprehensive programs of instruction—not just an exam—that provides a professional grounding in wine and drinks theory, tasting and service. CAPS/ACSP certified Sommeliers are recognized internationally in the 55 countries of the ASI (Association de la Sommellerie Internationale). Prerequisite: WSET Level 3 Award in Wines & Spirits (or the new WSET Level 3 Award in Wines), or WDCM Sommelier Certificate, or an equivalent in education and experience, determined by WDCM. The Province of Manitoba Smart Choices/Serving it Safe certificate will also be required as either pre-requisite or co-requisite. The modules will include: • Core studies: Sommelier Tasting Toolbox sensory analysis, wine production, and wine styles • European Wines: Study Old World wines on a backdrop of important classic wines and the cultures, influences and rules that helped form them • The New World: North and South America, Australia, New Zealand, South Africa and beyond • Beer, spirits and other beverages • Sommelier management: the business of being a Sommelier

Wine & Drinks College ManitobaTM courses are eligible for tax credits Wine & Drinks College Manitoba™ is recognized as a Certified Private Educational Institution by the federal government. This recognition means that eligible students qualify for tuition and education tax and credits. For more information, please contact us at 204.948.9463

WSET® WINE CERTIFICATION WSET® Level 2 Award in Wines and Spirits WSET® Level 2 covers major grape varieties and regions to provide in-depth knowledge of wines and spirits for wine enthusiasts and those employed in hospitality. Students are taught how to taste wine professionally using the WSET Systematic Approach to Tasting. Graduates receive a certificate in WSET® Level 2 Award in Wines & Spirits. WSET® Level 3 Award in Wines Level 3 will develop your ability to recognize and describe style, quality, and the price of wines. The course will delve into aspects of production of still, sparkling, and fortified wines and reinforce the WSET Systematic Approach to Tasting Wine through tutored tastings. Graduates receive a certificate in WSET® Level 3 Award in Wines.

For full descriptions and a schedule of all wine and drinks courses, go to www.banvilleandjones.com/events-education.

Our Faculty

&DR INE I N

Our college faculty members have graduated with honours and been recognized for top achievement in their WSET Diploma programs.

Gary Hewitt

Sylvia Jansen

Andrea Eby

D-WSET, CWE, FWS, Sommelier

D-WSET, CSW, Sommelier

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Write professional emails Develop effective presentations Manage the transition from research to writing Write clear instructions Polish prose with clear writing techniques Revisit basic grammar and punctuation skills Use persuasive techniques Use positive verbal and non-verbal communication strategies

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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

Fine fare, done right. SMITH is a new culinary experience built on craftsmanship and a dedication to the finer points located in the Inn at the Forks. Celebrate the truth of honest food created from the diversity of the lands and waters of our great country. 75 Forks Market Road smithrestaurant.ca

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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

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

In the heart of downtown Winnipeg, steps away from the MTS Centre, sits Carne Italian Chophouse, an elegant, yet contemporary dining establishment featuring AAA Beef, Wagyu beef, Bistecca Florentina, a renowned veal Osso Bucco, delicious seafood, and some favourite pastas and other dishes from Pasta la Vista. Private rooms available. Open for dinner. Free Parking 295 York Avenue 295york.ca

Surround yourself in the beauty of Kildonan Park while gazing out over the Duck Pond and dining on Prairie inspired favourites such as beet fritters, steak and pickerel cheeks, perogies, kielbasa and eggs, Arctic char or in-house smoked beef brisket. Open for breakfast, lunch and dinner, and brunch on Saturday and Sunday. In the Pavilion, Kildonan Park, 1445 Main Street foodevolution-wpg.ca

Enjoy Banville & Jones wine selections at the following Winnipeg eateries: Across the Board

Diana’s Cucina and Lounge

Le Cercle Molière

South Beach Casino & Resort

Albert Street Cocktail Co.

Earl’s Restaurant and Bar

Máquè

St. Charles Country Club

Aevi Spa Salon Boutique

Elkhorn Resort

Manitoba Club

Swiss Chalet

Aurora Pizzeria Café

Enoteca

Mano a Mano/Teo’s

Super Deluxe Pizzeria

Beaujena’s French Table

Era Bistro at the Canadian

Mere Hotel

The Common

Mon Ami Louis

The Merchant Kitchen

Boulevard Pub and Bistro

Museum for Human Rights

Canadian Brewhouse

Forth

Olive Garden Italian Restaurant

The Victoria Inn

Café 22

Hotel Fort Garry

Pizzeria Gusto

Thermëa Spa

Café Dario

Hy’s Steakhouse

Prairie’s Edge

Tony Roma’s

Chew

Inferno Bistro

Rae & Jerry’s

TR McCoy’s Italian Restaurant

Clementine

Joey Kenaston

Riverside Inn

Urban Prairie Cuisine

D-Jay’s Restaurant

Joey Polo Park

Royal Pizza

Vera Cucina

Deluca’s Cooking School

Joey’s Only Seafood

Sabai Thai

VG Restaurant at the Fairmont

La Roca

Segovia

Wasabi Sabi

and Restaurant

Contemporary Manitoban Fare Created by our talented culinary team using fresh, locally sourced produce and ingredients. Located in the Fairmont Winnipeg hotel. For reservations or further information call 204 957 1350 or visit www.velvetglovewinnipeg.com

sidebar By Sylvia Jansen,

D-WSET, CSW, Sommelier

Fabulous Fizz for Food When people talk to me about pairings for sparkling wine, rarely is it a food pairing. Rather, it is almost always an occasion: anniversaries, birthdays, small, or big celebrations. I will admit that for all of these occasions, sparkling wine is a very good go-to. There is something about being handed a glass of bubbly that makes us sit just a little straighter, smile just a little more brightly, and feel the sense of the moment just a little more keenly. But when I reflect on some of my most memorable food and wine experiences, these often include sparkling wines. A few years ago I was a happy guest at a luncheon hosted by the talented Laurence Ployez of Ployez-Jacquemart. The courses of lunch appeared before us in a ballet of flavours and colours: a little chunk of fois gras floating on a foamy bouillon; shaved beet slices, like flower petals, decorating a small salad with drops of heavenly dressing; a tiny morsel of veal balanced on a mouthwatering gratinée; and to finish, a baba au ratafia de la Champagne, tiny cakes dressed with the distilled specialty of the region. Paired with each course was one of her Champagnes, each showcasing varying proportions of Champagne grape varieties, and showing an incredible range of flavours and ages of wines. It was a magical meal that left me wanting to pair sparkling wine with darn near anything. And I have. There are several reasons why sparkling wine is magical with food. At a technical level, the reasons have to do with acidity, sweetness, medium levels of alcohol, and bubbles of dissolved carbon dioxide that explode on your palate in a mist of loveliness. But of course, great sparkling wine puts all these together inside a flavour package that can be delicate and elegant or bold and beautiful.

When I asked my colleagues about their own magical matches, I assembled a big list in a few short minutes. If you are still a doubter, consider one of these: • A magnum of Bertha Cava Gran Reserva with black bean sliders. I also like the contrast of tiny mouthfuls beside an indulgently big bottle. • Roses de Jeanne Côte de Val Vilaine Champagne with scrambled eggs (add grilled mushrooms or even shaved truffles) transports everyone to Champagne without actually leaving home. • Jacques Bruére Cap Classique from South Africa with sushi (with or without the heat of wasabi). A nice take-out from far away lands. • Mosnel Franciacorta with seafood risotto; do the risotto well and everyone will stop talking to admire the pairing. • California Chandon Blanc de Noirs sparkling with butternut squash galette. Rich and buttery meets delicious and bubbly. • Cà Maiol’s lovely Sebastian Brut with fettuccine Alfredo, rich in cream and garlic. This is a game-changer if you are still in doubt after reading this list. In the same masterful way that sparkling transforms an occasion into something special, a great sparkling has the capacity to transform your dinner into an art form. Enjoy the artistry. So here’s to you, artistically speaking. 

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shopping list A.A. Badenhorst Family 2015 Secateurs Chenin Blanc Swartland, South Africa $22.99..........................................................70 AA Privat 2013 Laietà Rosé Gran Reserva Brut Nature Cava, Spain $44.99........................................................................…27 Alfredo Bertolani Oro Lambrusco Rosso Secco Reggiano Emilia-Romagna, Italy $17.99..........................................................51 Azienda Agricola Reassi Fior d’Arancio Veneto, Italy $19.99......................................................................................................40 Barbadillo Manzanilla Solear Sherry Jerez, Spain (375 ml) $9.99...............................................................................................52 Barone Pizzini Animante Brut Franciacorta, Italy $31.99...........................................................................................................26 Batasiolo 2015 Moscato d’Asti Piedmont, Italy $21.99................................................................................................................40 Bertha Cava 2007 Gran Reserva, Penedes, Spain (1.5L) $78.99................................................................................................68 Billecart-Salmon Brut Rosé Champagne, France $129.99..........................................................................................................12 Bon Courage Blush Robertson WO, South Africa $16.99....................................................................................................22,40 Bon Courage 2009 Jacques Bruére Brut Reserve Robertson, South Africa $29.99...................................................................22 Bon Courage 2010 Jacques Bruére Cuvée Rosé Brut Robertson, South Africa $32.99.............................................................22 Cà Maiol Sebastian Brut Lombardy, Italy $19.99......................................................................................................................68 Carol Shelton 2014 Wild Thing Old Vine Zinfandel California, USA $35.99...........................................................................53 Castello del Poggio Moscato Provincia di Pavia Lombardy, Italy $19.99...................................................................................40 Chandon nv Blanc de Noirs, Napa Valley, USA $35.99.............................................................................................................68 Chartogne-Taillet 2009 Heurtebise Brut Champagne, France $88.99........................................................................................27 Château de Lancyre 2016 Le Rosé Pic Saint Loup Languedoc-Roussillon, France $20.99 ...........................................................53 D’Arenberg 2015 The Stump Jump Riesling McLaren Vale, Australia $13.99..........................................................................70 Fontanafredda 2015 Gavi di Gavi Piedmont, Italy $19.99.......................................................................................................51 Gerard Bertrand 2016 Coté des Roses Languedoc-Roussillon, France $24.99............................................................................70 Hill Family Estate 2013 Barrel Blend Napa Valley, USA $47.99...............................................................................................70 innocent bystander 2015 Moscato Yarra Valley, Australia (375ml, 750ml) $12.99, $23.99.......................................................40 Massolino 2015 Moscato d'Asti Piedmont, Italy $24.99........................................................................................................26,40 Mosnel 2011 Franciacorta, Italy $63.99................................................................................................................................27,68 Nichol Vineyards 2016 Pinot Gris Okanagan Valley, Canada $24.99........................................................................................70 Ployez-Jacquemart Extra Quality Brut Champagne, France $62.99........................................................................................27 Roses de Jeanne 2013 Côte de Val Vilaine Champagne, France $93.99........................................................................................68 Roses de Jeanne 2010 Les Ursules Champagne, France $187.99.............................................................................................27,40 Siro Merotto Prosecco Superiore Veneto, Italy $21.99................................................................................................................26 Siro Merotto Prosecco Superiore Veneto, Italy $21.99................................................................................................................26 Tenuta l’Armonia 2015 frizzi pop Sur-lie, Italy $17.99..............................................................................................................26 Terlato Wines 2015 Seven Daughters Moscato California, USA $19.99.......................................................................................40 Union Wine Co. Underwood Pinot Gris Oregon, USA (375ml can) $11.99................................................................................70 Viña Zorzal 2015 Tempranillo Navarra, Spain $14.99..............................................................................................................53 Warburn Estate 2016 Gossips Sweet Lips Moscato South East Australia $12.99..................................................................26,40 Warburn Estate 2016 Gossips Sweet Lips Pink Moscato South East Australia $12.99...............................................................40 Zonin Primo Amore Moscato Puglia, Italy $18.99.....................................................................................................................40

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 69

* C U STOMER P IC K *

top picks

WAYNE SAGE

REBECCA LECHMAN

STEVE LAGIMODIERE

Hill Family Estates 2013 Barrel Blend Napa Valley, USA $47.99

Union Wine Co. Underwood Pinot Gris Oregon, USA (375ml can) $11.99

Nichol Vineyards 2016 Pinot Gris Okanagan Valley, British Columbia $24.99

One of my favourite “go to” drinkers is this bold blend of 50% Merlot, 13%, Malbec, 12% Cab Sav and small amounts of Syrah, Petite Sirah, and Zinfandel. Barrel Blend has a sweet caramel elegant nose trying to knock down the fruit flavours escaping the glass. It comes on bold with a great finish. Pairs well with lamb or on its own as a great cocktail party drinker.

Pinkies down! Union Wine Co. is dedicated to taking the “snobbery” out of wine by packaging it in specially lined cans that ensure the metal does not affect the final taste. As an occasional portage canoer, I appreciate the ease of packing these wines and the high quality of the vino. Ripe peach and a touch of earthiness: crack one on the deck this summer. (Also available in Pinot Noir!)

The first time I entered the tasting room at Nichol, Bob Dylan was playing on a turntable: “Oh mama, can this really be the end…” of the Naramata Bench? The beautiful salmon colour of this rosé comes from 36 hours of skin contact. Peach and apple nose with light berry and pink grapefruit finish. To be enjoyed on the patio! (Wish I had a “Nichol” for every time I’ve heard that one. #dadjokes)

RENÉE VINCENT

SARALYN MEHTA

ROB STANSEL

D’Arenberg 2015 The Stump Jump Riesling McLaren Vale, Australia $13.99

Gerard Bertrand 2016 Coté des Roses Languedoc-Roussillon, France $24.99

Badenhorst Family 2015 Secateurs Chenin Blanc Swartland, South Africa $22.99

The Stump Jump got its name from the stump-jump plough that was used to ride over stumps and gnarled roots, saving valuable time and energy. This wine has aromas and flavours of fresh white flowers, lemon, and lime. It is well balanced, with sweetness enhancing the fruit characteristics through the palate and the acidity ensuring the body of the wine, and has a lingering finish.

There is nothing better than a glass of this elegant rosé on a warm summer day. Pale pink elegance in a stunning bottle. A beautiful nose of watermelon and roses and flavours of cassis, currants, and summer fruit make this rosé my favourite summer sipper. Pair it with tapas on a sunny day and you have perfection!

From the ever-irreverent Adi Badenhorst, icon of the Swartland Revolution, comes this handharvested, naturally fermented Steen from his Kalmoesfontein farm. The 2015 vintage is very expressive, with aromas of honey, lemon, and quince. This is Chenin at its best: fresh, textured, and energetic.

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Purchase gift cards at Riverstone Spa, Inn at the Forks front desk, or online at www.riverstonespa.ca. To book an appointment, call 204.944.2444. Monday - Saturday 9-9 Sunday 10-6 75 Forks Market Road, Winnipeg, Manitoba, Canada R3C 0A2

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