No title

CANADA'S WINE MAGAZINE

AUGUST / SEPTEMBER 2010

• wineaccess.ca

No time to prepare a home-cooked meal? We dress up 8 classics, from barbecue to Thai, and pour on the wine

+wine-ing

Out

Wine Access picks sorne of Canada's best restaurant wine lists

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ANTINORI

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SÎncc 1385. mou chan 26gt:ntracion, aga· Anrinori has becn producinggrc:ar wÎnes From "lÙSC2ny :and Umbri:1l. lhroughour the company'5 long hisrory it hn remained f:a.mily

owncd and "pcrarcd, and roclay if il dirccted br Marchcse PittO Anrinari. The trttprion:a1 qu:aliry of [he and vision for the future.

win« l'CAcets a !'esp«t for tradition, pusion for

me und,

Ar Fetzer, we beHeve in suslainabiliry - the integration of

cnvironmcntal rcsponsibility, social cquiry and cconomic viability in everything we do. l! nOl only makes us beller stewards of the land and beller

winemakers, il makes us beller neighbors and beller members of the community. Wc know that br making our wines in a naturaJ and

responsible way we can continue to make them for generations to come. \"(-t! can aU toast [0 [bat.

The

Ear�riendlyWine

l''Ioo'Iefls ."......,..l'WnIi'nt.1 �, ...Iy.

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FETZER •

JJI.y fi.

CHARDONNAY

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FETZER V'Nlrv ... "oa

"J"II",/ C),.,J" MERLOT

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FETZER �rea( �bnll1iJ�J ApPETIZER CHALLENGE

T

Playhous.:

he

F.:tz.:r

Gr.:at

Ikginnings

!\ppeti1.er Chalknge has found its nÎch{' as one of the most k.:.:nly

conlest.:d

culinary

challeng.:s on th.: VancouI·er

Inlernalional

WÎn...

Fe5til·al­

which Îs widel)' hailed as on.: of the leading wÎne el·enlS ofÎts kind anywhere. The fonn:11 r.:quir.:s partÎcÎlXuing r�'5taurant chefs 10 creaI.: a dish 10 pair wilh a F.:tzer wille o f t h...ir choice. Each )".:ar, as chefs vic for 101' hOllour5_ the (alibrc of enlrics prc:sent.:d to th.:judging panel of food probsionals riscs, a barOlllelcr of the

the scallop with jasmine Ica and cok! smoked

flavours into our food and the weSlern

il tll'ice, bcforc sliccd it paper thin and

palate appreciati�s it.� As for the winnîng dish, which wowcd the

placing it fanncd under the salmon.� The other crucial component to the platl.' is the (OCorlUt redu(tion-compriscd of

thril'ing Van<:oul"er dinillg scene at large.

panel, is Ihere an)' olle ingredienl that makcs the wine sing, in particular?

Evcr)' dish is judgcd for its creativity and

coconut l1lilk with lemon grass, ginger,

�Unqueslionably. it's the scallop,� he sars,

pr...sentation-the originalil)' and rcgional

star-anise and a little gadic, COll1bined alld

sUSl;Csting thal salmon has maybc bcwme

emphasis of ilS Ingredients and, of course,

rcduced to about onl.' h�lf of ilS \·olull1e, then

just a littlc bit passt.

lowel·cr, the ke)'(Onlponent fbl"Our5and tastc .1

str.lînl.'d, 10 achiel"e Ihe right lhickness and

in scoring;] winner is Ihe "'a)' in ,,·hich the dish

(onsîsteI1CY, sa)'s the chef. "This wa)', 1 think the flal"ours bccol11':

inh,'T"Jcts ll'Ith the pair.:d Fetza wine. The nod Ihis )"ear ,,'.:nt to GoMfish Pacifi( I-.:itch...n sous-(hef TOI11 Lee, who craft.:d pan-seared ll'ild s.;llmoll topped I,'ith tea­ sl11oh'd

lapanese

s(allop

sashimi.

wilh

�moke{1 II:I)nlOn c\l�t:lrd and h;nl� of gingl'r­ marinat.:d t\sian pear co(onul reduclion.

The <:ompk)[ range of IOC;llll' sourccd Ingredients was no accident: "Wc trl' 10 use local and sustainab!c

'·The te)[tural contrast bel,,"een lhe warm salmon and Ihe (old, smoky flal"ours, and Ihe umami of the scallop arc what really work

much mOTe apparenl:' he sa) 's.

with the wine,M sa)'s Lee.

Ol'erall, smoking brings out the sweetness

And wc agree. This dish, espe,iall)' wilh

of Ihe 5(allop-whi(h made S':lIse, espt'Cîall)'

its hint of spicc from the jalapello, W;JS a

collsidering thl.' more off-dry style of the

(icwurl.lraminCT. he sllggc�K

siam dunk for the off dr)', gentl)' spic)' Gew Il rzlra 111 i11er.

ChdLce S:1)'S this slyle offO\XI is a perrecl

As filr as choosing which winc ll'ilh whkh 10

reflectiol1 of wh:lt's transpîred 10 build such a

work, was the Gt'wurl.traminer. a nalural (hoiee?

divcrse food scene in VallCOU\·er ol·er the past

"'1 pick the wines 1 ..njo)' drinking," sars Ihe (hef.

few )'ears.

"And Ihis Gewurl.lraminer-asidl.' from

pr<>ducts from her.: in Be as mu(h as

B.orn in Tai\,·an and raisc.-d in Van(OuI·er,

possible,M sa)'s I.cc {who aclually filled in at

Let' has tr.lincd e)[tensil"Cl)' in Ne'" York,

going

Ihe lasl minute for (')[ccutil·c chcf William

lIlonlpelier and London (I,'here he I,·orked

lo drink.�

l'sc, whoconcein'd tlK' dish).

for Gordon

Ther.:'s a fair dcgrce of prepar.llion bchind this plate, as Le... e)[plains.

Ramsay-an

e)[pcricn(e

would repcal again in a flash!). Those tral-ds prol-cd il1\':Iluable but now, back in

jalapetio for aboui a da)'. MWe then jusi scar

VanWUI"Cr, Ihe chef sars his inspir.ltion

Ihal briefly 10 medium r.lre.M

wmes from blending the cuisine of his

As for Ihe scallop, "An)"one can scar a

Chinesc herîtage with the

'·Val1COUI·er îs 50 diverse. El'cr)"tll1e lms such great, ad\"enturcsome p:llales. People

make their dish sl:1IId out.

arc relldy 10 Iry all)'lhÎng," he sa)'s. "The

I(J

use noo1\;1 \ smoking

VINEYARDS

use of local

chef l.ee, who adds Ihnl the Goldfish team

MWe decided

FETZER

Ingredients as mu(h as possible.

,,'.:nl looking for a II.'S5 obl'ious approllCh to

lechniques Ol·cr ,,·ood. But then lI"e infused

weil with Ihe plale-is what1101"C

he

wouldn't ha\"(' tradcd for the ,,'Orld. I\nd

�The wild S-:llmon is marillated in SO)' and

scallop and an)"one Can make sashil1li,M sars

50

diner is much more progressive here; wc C
li

range of traditionnl Asian

fetzer.com wr MAllE OUR WlN( RESPONSlSlY. Plu,S{ rNJO"I' Il RESPONSISLY. [ETIER tS A RE(;ISHREO TRADEMARK.

FEATURES 21

TAS TE, TO GO This drcsscd-up approach

\0

lakcOli1. lI"ilh

BARBECUE PULLED PORK

32

GREEK

34

MAY WE SEE THE WINE LIST, PLEASE? 43

PIZZA

36

righl. the perreC! cI'cning rl'SIS on Ihe

hOlllcll1adc louches and l1Crfec! wÎne pairing.

alIolI's C'"CTyane the luxury of sponlanCOIiS

cnlcrlaining.

\\'hcn the amhiancc and the food arc \\'inc list, Our \l'rileTs sharc SOlllt' of IIwir

PAIRING GUIDELINES

By Kasey Wilson

38

Takc the gucsswork oui of pairing wines Il;lh c..rry-out cuisine.

MENUS, SUPERMARKET PICK-UP

22

CHINESE

24

THAl

26

INDIAN

28

MEXICAN

30

By Anthony Gismondi

YOUR IN-HOUSE WINE LIST 40 Stock up \\'i lh saille uf thest bOllk's and ncl't', he III 11 loss for takcolll pairing. By Anthony Gismondi

picks for Canada's llesl restaurant \I;ne lislS. By Anth ony Gismondi, DJ Kearney, Gurvinder Bhalia, Tom Firth, Ben Mac:Phee­ Sigurdson, David lawrason, Steve Thurlow, John Szabo, Bill Zacharkiw and Craig Pinhey

DEPARTMENTS EDITORIAL NOTE

The farc ÙOt.'$'Ù hJ\c '

10 lu

Ile r:.oncy 10 be \\onl1

Ilundrcds ot

Il inc

55 rCl'iell'> from around

the "'orld.

cekbratilll/..

EARTH NOTES

BUYER'S GUIDE

12

BUYING THE LABEL

64

TIll' "ine "odJ gocs grCl'll. This 1110mh.

The" i,1l'S of Nonhcrn liai)' Orr(·, up a boltl

prof,lin,ll, CHIl..da·s f'r$t LEED-ccrtill(.'{1 "iner). rc<.:ycling corks ,lrulthe philosophy htohinJ

and di'crse r;11l,ll,l' of sl}lcs.

bioclynilmics.

PICK$ 15 1\ kil" the mOSI uf the fm,,1 d"Y5 of SU1111llcr

HOT

"ilh thest: la ' lul'"p';ccd rcds and "hiles.

DI$TILLED

16

A hlllulC 10 rum. the prcfcrl' l d l iquor of sailors 31lJ connoisseurs, ali�(.'

18 CANADIAN CO NTENT An" Sp.;:rlinj( and PO:lcr G,lrllblc ;lrc the hardcSI""orl..i n,ll, couple ;" Canada"s "in(' ;mlustry.

FINAL BLEND

The nn! cI'olu tion in '\Î.1<' marketing i s

66

Ictlin,ll, conSlIlncrs conn:.. ct "ith "inCll1alns dircctl). ull in 10 minutes or !css.

By Anthony G,smondi

ON THE WEB

More of Canada's best restaurant wine lists.

Become a fan of Wine Access on Face­ book. Visit facebook.com/wineaccess­ magaZine. Get your dail,. wine news and tasting notes. Follow us@wineaccessmag wineaccess.CI _

N° 9

WIN

EDITORIAL NOTE

CCESS

Editor-in-Chief Anth o ny G osmon di Man.ging Editor Abby M,11er

Editori.1 As.ist.nt CI."" B,dd.. combe Web Edito. Alhson McNeely

Food Editor I
Cont,ibul in g EditG' Steve Thurlow Editorial tnlern Kan" Nybo Creative Di,ector Anders Knud.en Art Director Te,e•• Jofu15!on

Eat, Drink and Be Merry

S

t'ck i n g

the peTree! winc a nd

Production Manager Mike M alovl ch

Production Coordinato. XiI.;e. Laf'r.irie

At \Vine Acccss, wc lno\\' the mag ic of \\'inc

food pairing is 31w3)'s an clusÎI'c

pairing is rCI'ca lcd

cX<'rcisc. but \l'hen l'Oll gel il

Ti!o\h l food [um an ordinal)' mcal into il d ining

righl. caeh is a cclcbrntion of th e

oth er.

"las. 1 ike must

Ilhen

the righl lI"ine :md the

t'I'ent. The food Jucsn't han�

10 be

cookcd. Just the lime spcm lhinking ab out pr�'scntation and Ilairing makes us slow clown

\l'ith takcout. I n f ael . unlcss 1 am scan n i n)(.

and apprccialc Ihc cxpcricncl'. \\'c don'[ have 10

mentis. or the

ITea! lakCou tlikc fast food - IH' shou ld takc in

lhought of co oki ng after a long da)' scnds

the nm·Ollrs. enjoy the food. e njo )' the wi ne and

ml.' hl.'adin� for p ick .u p on the way home.

apprecime our d ini ng companions.

rarel)' t hink abo ut takeout at ail. And yel.

e ithe r whe n d ining a t home or \l'lien Denerlt-

more often thm not. lefl a trail of aillmi nUIll

ting fTOIll the tho ugh tf ul ness and pre se n ta tio n

foil and St yrofo am containers strC\I'n across

of sommeliers and chefs whcn eating o ut .

the counters. Saille of m)' fa\'ouritc meals

Each mcal is an oPI XJr(unit)' for plcasurc _ so

hal'c bccn takcout sl mre d in a magnificcnt

go; cm and cnjo).'

Io n

P,nhey. Sen MacPhee­ Sigurdson, Bill Zoch."iw. Jeff Dav.., Tom F"th

Con lribulor. GUnli nder eh.'i•. Da" Ounn. Slev,," El phic k, Tom Forth. DJ Kearney. Pi..".. Lamoelle, David Law•••on. Joy Lee, Ben Ma cPhee- S,gurds on, Karin Nybo. C r aig P;nhey, John Schreine" Je,ed Sych, Jo h n 5zabo. St""" Thurlow. Stu� rt Tobe. B,II Zotharkiw

This i ssue is a celeb rati on of food and wi ne .

1 gre\\' Uil in a hOllle where famil)' dinners.

sprcad on the d ini n g room table - \\"o n

David lawr.,on, Stuart lobe. 5te..... Thurlow. John S.abo, DJ K...mey. Cr a ig

fane)'. and

pairing what 1 Il'OU Id dcscribc as goud wi n c l'ar ious

lasting Panel Anthony Gosmondi,

il certainl}' docs!ù ha\1' to be scratch-horne-

consurncrs. r rar cl)' put much thou gl u imo

ravcnous, through

Proclre.der Ale. Fr••er_Ha rri son

sou p. plal l c rs of slw\I'arma. m Oll ss;lk a .

barbecue r ibs .

Publi.�er

Gary Dav'es

National Accoynl Keir on Gallagher, De .. e

hecutive. MacDou gall, Melissa Bealon. Lin dy N eus, aed,e r

For .dverti.ing inquiries: ad v eruSin gOwineat ce••.ca Events & Promotion. Tom Fi nh

Abby Miller

Managing editor [email protected]

Manager tfirt h Ored po i ntmedia_ta

Tra/fjc Coordinator Andrea Hen dr y Circulation & DislribYlion Rob Kel ly Ma nag e r Subscriber Services Lauren. Pollock

Managar lpoliockOredpointmedi�.t� Printing

CONTRIBUTORS KA$EY WILSON is an award-winning food and travel writer and broad­ caster. She is food editor of Wine Access magazine and editor of Sest Places Vancouver. Her articles have appeared in National Geographie, Bon Appétit and Gastronomica. She is the author of eight non-lidion boob and a member of the Society 01 American Travel W,iter� and the Association of Food Joumalists. Along withAnth ony Gismondi, she h asts The Best of Food and Wine, a weekly radio show where they talk lood and wine with many 01 the industry's top players. Kasey is an online contributor ta Condé Nast's concierge com and gayot.com

Transcontinental - LGM

G
w.... Acceumaguine i. i>Ybt;she<j .;>< t,,,,,,s. yea< by ReciPo," t Me<j,� Group tne. CopYright 2010 by RedPo'"l Med.. Group Inc. No PO'l ol th;s public.tion m.y be 'eprodu<ed wi thoullhe e>press wro1ten consen loI the po.ob t;she'

S ubsc ription.

Subse';pl'' ' '''' $35 plus GST lor one yeor in Canada; S40 fo, .,.,e 1"'6' ; " ll,� U"iI�d SL6'�>. SuL",-,il.ott ""Ii,,�... "'�"'-��,,.�. For subSCfiption inquirie•. contact IpolloàOr edpOin tmed;•.co.

AugusllSeptember Vol ume 12. Number 5 2010 Published J u ly 31, 2010 Publication. Mail Agreement: 40030911 Regi.t'ation: PAPI10868

GURVINDER BHATIA left a career practicing law to pursue his passion (sorne might say obsession) for wine and food. He is the wine columnist lor CBC Radio Edmonton, contributing editor for Tidings and the owner 01 Vinomania wine boutique_ His travels. seeking wines with a sense of place. and as an international wine judge, are simply an excuse for him to eat and drink his way around the world. He loves bourbon, tequila and wines so good that the only description warranted is, "Wow!"

We acknowl edge the financial support 01 th e Government olCanada lhrough Ihe Publication Anistance P rog'am

(PAP) �nd t h e Canada Magaline Fund to wards Our mai l i ng and editori.1 cos". Return und.liverable ReciPoint Media Group Inc.

C anadi..n add,..... tc: 1t0S, 1210- 20 A ve SE Calgary, Albert� T2G lMS E-mail: ,nfoC,edpo,ntmedia.ca

President and C�.irm.n Don Gra ves Executive Vice Presidenl

TOM FI RTH started in the industry back in 1996 when he began working in wine retail. These days he is the Events and Promotions Manager for WineAccess. as weil as a Irequent contributor ta Calgary's City Pa/ale magazine and a past contributOf to the Wine Access Canadian Wine Annual. He is a member of t he Wine Access National Tasting Panel and writes the "No Time for Bad Wine" blog lOf the magazine. N' 10 - W;... Acce.. ALlGISEP 10

Gary Da vie.

Vice Pruidanl, Administration Pete Gr aves

Vice Pre.idenl, Sale. and Marketing Ka,en Hounjet

il Canada il

EARTH NOTES

Stratus takes the

T

l l

LEED

he g o ba winc indus!!")' is bcco01ing in­

he so reeugni/.cd. Stratus' 20.12S-s\]uare-foot

crc:lsingly cOl'ironmcnlall)' coosc;ous.

faci it)' is s i w -ccnified. ",h ch ep ese nts a savings of -12 percent in ol'eralf cnergy.-I9

r

(l,lao)' winc p o du cers' cummilnwnl lO

[hese green I)rinciples and pracliccs c)."!cnd IxTond Ihe boule inlo Ihe "incr;es [hem­

h- Form and acsthctics arc incrcasingly taking a hack scal functio n in cnsuring Ihat

l

10

l

the Il'inery structures thcmsekes.

Leadership in Encrgy and Em"ironrncntnl Design . or LEED. is il green building rating system Ihat is North t\mc ica n in o i gin a nd is no\\' bcc oming rccognizc d worldwidc. It is

r

r

a suite of swndards for the cnvironmentally

l

sustninab e design . construction and opera­

l

tion of bui din gs and neighbourhoods. And. i n 2005. StralUs Winely in j\liag�r a . Ontario. Il'as the nr.;t bui ding in Canada to rcccive LEED certification from the Can:lda Green B Ui d ing

l

l

Council and the first winery in the 1I"0rid 10

i r r

I>creent in indoor Ilater lise and f 5 percent in

.

mil' m:l(er ia l s

s e cs.

facilitics hal'e as linlc cOl'ironmcnlal impact as possi h e. And.jus! ns produccrs can hill'C thcir wincs cenifie..:! as organic or biooynamic. Canndian \\'Încrics a rc scc king certification for

l r

The Ilinel)' buildings. designed by Ni:lgara

archileCi Les Andrew. use geu-c:\;change h ea ting and co u ing and II"cre cunslrucICd lI"ilh a high pcrcentagc of recycled materials. The echani ca . clectrical and plumbing systems arc a resource- and encrgy-efficienl. Therc is a comp ch en sil'e wnSle mnnngcment progralll nnd n Inndscnpe pbn Ihat is organic and bJsed on indigenous and adaptil'e gmsscs and plants. Stratus \l'as thc fir.;l. but is hns nOI bcen

ol for

l

lech n ugy

m

il

l

r

laSI. Th(, Okanasan Valfey's T"ntafLl� Vineynr ds \\"ns Ihe btesl produccr 10 0l>cn n LEED-ccnificd winel)' thi s pasi I\ l ay. This sUllllllcr l'isitors Il'illl>c nble to fully npprcei­ the

ate Ihe hig h-tech ne\\' \l'inel)' \l'hen they enjoy

Inslings in the brand-ne\\" 13.000-S(llmre-foot

faeilit)'. (Sret'e Tl!ur/ow)

REDUCE, REUSE, REHARVEST

Grocery chain Whole Foods has officia lly launched its cork recycling program, in co nj un ction with Cork ReHarvest. The program will run in ail 292 Wh ole Foods stores across Canada, the United States and the Unite d Kin gdom. Western Pulp will turn corks collected west of the Rocky Moun­

tains into recyclable wine s while corks from

hippers, the Midwest will

become cork f100r tiles at Yemm

& Hart.

Corks from the East Coast

and the U.K. will go to Jelinek Cork G ro u p, one of the oldest cork manufacturers in North America,

for reuse. In

arder to keep the program's carbon footprint almost non exi s tent, the recycled corks are transported in trucks runn in g on pre -existing delivery routes. Cork is one of the most sustain­

Anthroposophy is a philosophy, founded by Rudolf Steiner in the early 20th cen­ tury, that proposes the existence of an accessible spiritual world that is reachable through personal intellectual development. The roots of biodynamic farming lie in a series of lectures on agriculture given by Steiner, describing how a farm is an organism whose health depends on the well-being of its crops, animais and farmer. Steiner suggested nine diHerent fertilizer and compost preparations that are believed to transfer supernatural forces into the soil; these preparations are still used on biodynamic farms today. (Karin Nybo) N' 12 - W;... Acce.. ALlGISEP 10

able materials in t e world. Mediter­

h

ranean oak trees are harvested

every nine to 12 years and live an average of 300 years. (KN)WA

Nil l'"

HOT PICKS FOR LATE SUMMER

BEST BUY

88 PETER LEHMANN 2009 Layers White Adelaide, Australia Be $17, AB$16, Ma $18

Chalky minerai, pear, peach, floral and apricots come through on this Aussie blend of sémillon. muscadet. gewürztram iner, pinot gris and chardonnay. Medium-bodied and sl ightly off·dry, sorne spice emerges beside

the stonefruit and minerai notes on the palate Ina! helps take this wine Irom 9000 to great. (BMS)

LOCAL HEROES

88 INNISKILLIN OKANAGAN 2007 Discovery Series Petit Verdot Okanag an Valley, British Columbia, Canada BC$l)winery

Look fOf perfectly r ipened blaà raspberry fruit nice­

Iy integrated with fine herbs, chocolate and spice

in tnis stylish merlot. Medium weight. smooth and refined, with light t annin, Wisn il nad JUS! a bit more fla vour concentration 10 make il tfuly memorable. Good wine making here. Bes! 2011 to 2015. (Dl.)

CELLAR DWELLER

90

DE BEAUCASTEL France

Very peppery, inky, savoury, vanilla, poultry spice, earthy, black cherry aromas. Round, dry, fresh, supple palate. with light tannins. Cassis, black cherry, savoury, vanilla, spicy, floral, coffee , chal ky flavours. Good intensity and length. Should improve over the nex! year o r 50. (AG)

KILLER VALUE

PAULA 2008 Estate Malbec 90 DONA Lujan de Cuyo, Northern Region, Mendoza, Argentina

BC $22, AS $17. MS $1 8, ON$18. OC$17, Nl$20_�_=�

This h as an open, meaty, chocolate, peppery

nose, with black cherry Jam, garrigue, floral, r a s pberr y and black l iquo rice aromas. Fresh, dry, supple pa late, with l ig ht tannins and excellent

finesse. Black raspberry, black plum, liquorice,

chocolate, peppery, meaty, dried herb. orange peel flav our s . Drinkable now, but will Improve wlth a few years in the bottle. (ST)

LAYERS ... '

BARBECUE BUDDY

8 8 EMlllA A 2007 Novas Winemaker's Selection Chardonnay Viognier Marsanne Valle de Casablanca, Region de Aconcagua, Chile N

BC$25,ON$19

-

,

Sp icy mango, peach, buller, ginger, lees, floral and vanilla aromas. Rich, fat, round, slightly sweet entry, with bu tt er y, honeyed, melon. mango.

ginger, vanilla and nuUy lees flavours. The finish is a bit warm, but with fine fruit intensity. (ST)

Love the spicy. savoury, vanilla, sage and coffee

nose laced with black ch erry jam, liquorice and tobacco notes. The palate is round and fre5h, with a rich, lightly tannic palate. lots of choco­ la!e, vanilla, sage. tobacco, dried herbs, black

che rry, plum and orange flavours speckled with poultry spice and fresh fruit. Weil done. (AG;

WEEKEND WARRIOR

88 CHÂTEAU PAUL MAS 2008 Clos des Mûres Languedoc, France BC $23. ON $23, OC $19

This wine de pe nds on your mood as it hovers on the edge of in ernati ona lism - meaning it lacks local flavour. But if you don'! care about that stuff. this is very good, with its deep fru it. coffee notes and finely sanded tannins. Text­ book. (BZ) WA

t

wineacc.....ClI _

N° 15

DIST I L LED

B Y DAN DUNN

Demon Water Today's high-end rums have come a long way from their Caribbean roots

S

lal ' c son I7th-cclltur)'C:Jribbcan

SPICEO RUM

Il hiske)'s.

The extm a�ing mellolls ÎI out and

sllgnr planWIiotl� didrù have cas�

A tategorr Ih
bring; Ihe s\\'eelness b!Jck. Thoup,h it can be

lil'es. 50 ît's Ilot surprising the)

œnlury. spiccd rums arc gold TUIl1S Ihal hal'c

mi.�e
founJ a I\a) 10 clllil thc pain a bit

becn infused Ililh \'arious fla\'ouTS. nlost

ily clislilling ft'rmcntcd molasses (3

cOllllllonl)" (Înnarnon, 1':Inill:l. cmame! :Ind

\l'ilh a S( luee/.c of lime. For a IreM, Cru/�1n Single llarre! ($40-$50).

bY-I>roduC! of sugar production) into Ilhal th<,)

a l'Hiet)' of fruits. You can tind sorne re:ll

\1)' Ihe

callcd ''kill-del'il.'' The carlicst mention. from

dunkers in this aisle, bUI rou're s.1fe in the

SUPER-AGEO RUM

a 1651 logbook CntT)'. dcscribcs il as a ·'hot.

Iwnds of Sailor Jerry ($25-$30\. the ubi(IUi-

This rdati....ly nCII calcgory includcs hooch

hdlish and terrible li'lUOT." Il undouhtcdl)

10US Caplain 1\lorgan ($25-$30) or

Ihm has bcen in the bJrrcl el'cn lon�cr than

was. hUI [ha! didn"[ stop the British Nm')

!'ie\\foundlanJ'� Oll'n Sereech ($20-$30).

dark Tum. usually for tile OT more )'eafS.

from gctting blottD on the stufr and hllllling

OARK RUM

Il :lll'ay \\;lh [hem.

W

brin� nul more flm'our, Thou�h it Gill be produeed f[(lIll a single spirit. more orten dmn

D!Jrk rum is aged al lea�t Ihree )ears in he!JI­

nol it is a blend or oldies bUI goodies. J\lount

popular liquor in the American Colonies.

il)' charred 0.1k b!Jrrels anJ carries a comple�

C:ly's 1703 Gld C:Isk Seleclion ($120-$130)

Il Îlh 1110uSlIncls of diSlillcric� scaltcrcd

flalour pro/ile th:lI can rill 1 1 your bCllcr

is a good place to slart. WA

B) the 181h ccnlury. funt lIas the Illost

;!cross Nell Engbnd's pori 10\\ ilS. Business Il:l.llcd durin)\ the 191h ccnlury. but. after Prohibition. rum nt!JJe !J eorneb!Jd.. in the United St!Jtes and be�an

[()

ernerge as a

pOjlubr spirit in Can!Jda. as Ileli. �orth Amerita n011 tonsumrs more of il Ihan an)' otherfOnlinenl. bul onl)" in Ihe pasl detadr hdS Ihrrr bœn a slUble of \lidrl)' al'ail­ able. connoisS('ur-lrl'd rums. Il is high lime 10 salult Iht prtf{·rred hooch of sailOTS, beach bums and 3nyonc cise lIilh devils 10 kill. \\ilh

11

look al Ihe 100rious Iypes of

rum, alon� I lilh >ollle "inncrs in eaeh calep.ory

WHITE RUM Orten ferCffed 10 J.< li�ht Of sikcf fum. 1hi. subtle. SlIeel and dear spiril is Ihe founda­ tion of rnOSI rum-based cocktails. White rulll is I}pically aged for

n

shorl limc in uncharrcd

oak c;lsks or stain!ess-stecl tanks. This liquor C0111eS chenp_ but 1 suggeS! you >pend the e\lm c
($20-$25). GOLO RUM This talegor} is also sOlllrlimes rrferrrd 10 as amber. Thr rum spends

'1 frll

years in charrrd

bourbon banrls. \ lhich imparl lhe eponylllous gold colour. \1 hile blunling Ihe spirit's inheren! s"eelncss. Il ha;; a slightly more robusi fhl\oUT Ihan \1 hile rllm and is uscd mosll) for making mi�ed drinks. A �ood onc to Ir} is Bacardi Cold ($20-$25). N" 16 - WineAcce.. A.LlGISEP 10

CANADIAN CONT E NT

1

BY JOHN SCHREINER

L hard as yOll wanl."' FOT e\amplc. "hcn

011 neT

Daliù Feldberg bOll�hl a I)rodlldn� 55-acre lineyarù for SI mlLIS Vine)'ards in Nia,Q,ara, he allollcd G:lI11ble la uprOOI and repl:lIll 40 acres of il. At the nearby ':imllhbrook Vine­ yards. IIherc Sperling is direetor of l' ilieult ure anù lIinemaki ng , 011 ner I)ill Heùcl(lleier ha� spared no e\pense 10 del-clop a \linery on the leaJing eùge elllironmentall). ail unùer SI)er!ing's lIat{'hful eye, NO\l, in addilion 10 olher projeets, Ihe couple han' Ihemscll'es as clients - Ililh Sperling Vine)ards in B.e. and Ihc launch­ ing of Iheir olln high-end mall,,'(' \1 iner) in

t\r!!,enlina's !\lenclola region. Laq fall. Sperling Vincyards, Ihe estate \l iner)

on Ihe Kclollna lincyard Ilhere

Sperlinj.\ gre" up, relcaseù ilS lirsl \\incs­ splendid aromalie IIhiles and an old lines foch. She is a member of Ihe Casorso fnmil), IIhich plnnted Kclo\\na's lirsl lineyard in

1925. 11er fnlher, Berl Spcrling. has fun Ihe famil)' I-ineyard since 1960 (1110 l'cnrs before she \l'as born). Even lIüh Ihm history. Sperling and Camble arc on a 'luesl 10 make addilional imprOI·emenlS. reeenll) hm'ing Ihe soif analyzed bya French !"iperl. The yel-to-be-named Iliner) in Argen­

Coast to Coast

tina, based on sel'en hectares of nmlbce lin{'� purch3seJ in 2008. is "II aboLli further ndlaneing IIlCir skiffs br lIorkin� lIith

Ann Sperling and Peter Gambie have made their mark across Canada's wine scene

A

e 'l)ens there. "It is a euhure of nd"anccmenl

[in Argenlinal as il rclmes

\()

lIinemaking:'

Gambie says. "The Il inemakin� Inlent is speetneular," The \liner) currcntl) ha� tll 0

n n Spcrling ancl Peler Camble

il) \\ incs. "\Vha! is fundamcntal lO c:ll'h

1

art' the pOiler tng leam of

uf our [business] dccisiuns in thcsc last 10

Ihe lIines mailable in C�nnda upon rclease.

intage� in barrel and is planning 10 makI'

Canadian Il incmal..ing. Ba�('d

years has becn the ability tO Il orl.. Il ith the

in Ontario. Iher arc Canadn's

absollilc best of the proprktors:' Gambie

c�n p ruje els . it ma} St'em OIeTII hclming for

prcmicrc hushand-and-\\ifc

\Vilh aff Iheir demandin.\: North Ameri­ tlm \(l add la unchi n� 11 lIiner)' 10 tht>ir

sa>s. "YOll nccd SO!llconc Il ho is drin�n lU

1hcse

lIincmakcrs upcralln): coast tu coaSI: Spcr­

makc grcat I\ine." As bath consultants and

lis!. hui Sperfing anù Gambie bcfiele Iherc

Jing eurrentl) ll'orks for Il incrics in bUlh

Il inemakers, the incredibl) skilied couple

is allla)s more to Icarn, aillays mon' grem

British Columbia and Ontnrio. and Gambie

take on projeels Il here th!') h�II'e as much

lIinc

spiils his lime hCIII"ccn \,incrics in Ontario

faith in Ihe Il inery 0\1 ners as the

nily 10 do ail the Ihings Ile arc doin.\: here

and NOla SCu!ia. \Vith more [han 25 yc.:ns of c\pcricncc

011 ners

\(l

make. "It jusl �il'es

LIS Ihe

opporlu­

differenl grape lariel)."' Gambie saIS.

hal'e in Ihem. 'ThM's fund:lmentallO mak­

Il ilh

in� greM Iline," Gambie �ays abolit their

"11 �il'es us a placc to hone our Iheories in

11

each. the) onlr \\ork Il Îlh clients Ilho silure

clients. "\Ve hal'e been gil'en cane bbnche.

Ihe off-seJson. And IheTe is the opportunit)

thcir obsession \\ith Icrrnir-dril"CIl qual-

elll no corners, [and arc told toI pLl�h it as

to do an absollllcfy speetileular \line." WA

N" 18 - Wine A.cce.. A,LlGISEP 10

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THERE IS MORE THAN ONE COLOUR IN A GLASS OF WINE 1

2010 CHILEAN WINE FESTIVAL TOUR loin us this fall for the 2010 Festival

MONTREAL

WEONESDAY, SEPTEMBER 29

Tour in selected Canadian cities. and

TORONTO

TUES DAY, OCTOBER 5

discover evervthing that Chilean

VANCOUVER

THURSDAY, OCTOBER 7

•

WINES OF CHILE •

wines have ta oHer. •

For more information on tastings, registration and tickets, visit us at

\

.

-

-

www.winesofchile.ca

-

WWW.WINESOFCHILE.ORG

.� . . .

�

.� .

VlI':OS DE CHllE'

TASTE, TO GO This dressed up approach to takeout allows everyone the luxury of spontaneous entertaining SY KASEY WILSON PHQTOGRAPHY ev JARED SYCH FOOD STYLING SV JOY LEE

"Fine cooking" and "delicious" don't have to mean made from scratch. With a !ittle prep time and imagination, you can use takeout food to create in-home meals that meet the highest standards.

The qua lity and variety of freshly prepared foods and artisan

ingredients have improved dramatically in the last decade_ An

amalgam of to-go options has been influenced. not only by the restaurant industry, but by local grocers and upscale super­

markets. Restaurant takeout affers an extraordinary palette of international f1avours.

Whether buying for one, for the family, or for entertaining

friends. takeout is an easy solution for people whose time is tao

tight to plan, shop and cook. A relaxed party can be arranged in a short time by planning a menu based on re-heatable dishes.

While the natural inclination may be to open the containers and let everyone fend for themselves, with just a little extra effort,

you can transform any meal From ordinary to extraordinary.

w;neacœss.co -

N° 21

iASiE.iO GO

S u perma rket Pick- U p MENU Gazpacho

•

Rotisserie Chicken with Gremo/ara

•

Roasted

New Potato Sa/ad

S

l'UriCI)' of he:llth}'. freshly ma<.le f00<.l5_ i\"�ny upscale markets hirc on siaff an<.l lean 10ll'ar<.l organic prooucts. t\ storc-bouglu tender 111ld crispy rOlisserie chicken righl off Ihe spil is Ihe ultimale fast fOO<.l and. ll'ilh ;\ fbl'ou rful garnish . it's special cnough for gucsts. Grcmolala is a c1assic 1t11lian blcnd of g;lrlic. 1>'1fSk')' and citrus l>Ccl. Ir:l<.lilionall)' sen'cd "'ilh osso buco_ It adds a
consultants. hrin).: chefs

HOW TO OROER Order one chicken lor every two guests. depending on the size. The weight of chickens varies Irom about 1 3/4 ta 3 pounds. TIP:

Cali ahead to find out when the chickens are coming out of the aven at your favourite shop and time your stop accordingly. HDW TD MAKE IT YOUR OWN Gazpacho

This chi lied soup is an ideal starter for summer suppers. ladle gazpilcho inlo ice-cold martini glasses or goblets; top with a dollop 01 sour crea m, or thià Greek-style yogurt lor a tangy and lower fat alternative. For a cool presentation, add a large shrimp ta the rim of glass. Rotisserie Chicken w;th Gremo/ata

Using kitchen shears, eut the chickens in hall and arrange them on warmed plat­ ter. Garnish generously with gremolata and serve immediately. a

Gremo/ata

garlic claves, minced cup chopped Iresh parsley • zest of 2 lemons zest of 1 orange Combine ail Ingredients and serve along­ side the chicken. •

4

•

1/2

•

Roasted New Potato Sa/ad

Most deli counters will have a lew variet­ ies 01 patata salad. If they don't have roasted patata salad, choose the option with a vinaigrette dressing. Put your spin on patata salad by adding 1/2 cup pilted kalamata olives or capers ta taste. Serve at room temperature. WHEN TD SERVE IT

For bath casual and more refined dinners. WHAT TO SERVE WITH IT

Belore dinner, serve a sparkling wine cock­ tail. Add 1 teaspoon of creme de cassis ta a champagne flute and top with bubble lor a Kir Royale; or 1 teaspoon 01 Cognac ta sparkling wine for a French 75.

TIP: Ta reheat chickens, preheat oven ta 350°F, Using paper towels, blot the WHAT TO DO WITH lEFTDVER5 chicken dry and then coat it lightly with loss extra chicken into a soup, salad, faji­ olive ail to help crisp the skin. Heat, tas, tacos or sandwiches and wraps. uncovered, for 25 minutes. Gremolata is delicious mixed with melted butter and served over vegetables. N° 22 · w_ .t«e.. II.UG/SEP 10

SUMMER

FOOD-TO-GO TIPS Supermarkets oHer a wide range of fresh and healthy

foods-to-go, with many high­ end food retailers purveying

top shelf items that include -

organie products in their take­ out. Here are sorne things to keep in mind in the groeery

store and at home. •

Taste before you buy.

Ask for a sample before you decide on a dish. •

Request the outer sliees of pâtés, eheeses or roasted meats be re moved.

•

Do not serve meats, pâtés,

eheeses, salads or vegetable

trays iee-eold. Remove from refrigerator about 1/2 hour

before serving. Remove

cheese two to three hours before serving.

• Have Ingredients paeked

separately for green salads

and toss with dressing just before se rving. •

Toss patato and chicken

salads lightly after they are unpacked.

•

Pasta salads absorb dress­

ing, so add extra just before serving. • Soups can be easily stretched

to accommodate an extra guest � add milk, cream,

canned tomatoes or chicken

or beef broth, depending on

the flavour of the soup. To

intensify the Aavour of mush­

room soup, add sautéed wild mushrooms.

WINE MATCHES TO TRY •

MIGUEL TORRES 2009 Santa Digna Cabernet Sauvignon Rosé, Valle dei Curic6, Chile

• OYSTER BAY 2008 Pinot Noir,

Marlborough, South Island, New Zealand

TASTE, TO GO

C h i n ese MENU Lettuce Wraps with Pork

•

Sauteed

Prawns with Sweet and Sour Orange Sauce

C

•

Fortune Cookies

hinese cook ing cuts aCTOSS att bordcrs and cuhures. Asian rcstaumnts cook ingrcd ients thot arc in scason and

maintain high standards by preparing food to order on wok-charring /lames. ensur-

ing frcshness and naditionat dishes that travd wdl. Ther arc atmost atwars open for business. even on statutQry hotida)'s. 1\·lan)' Chinese restaurantS arc a famit)' business. appeating to consumers in this age of indif·

WINE MATCHES Ta TRY

ferenœ and absenlccisrn. Best of ail. Chinese

• DR. LOOS N 2008 Dr. L Riesling,

E

food is excellent l'alue for l'our mone)'

Mosel-Saar.Ruwer, Germany

HOW Ta OROER Order one dish per

• MELINI CHIANTI 2008 Pian dei Masso,

person and one for the table. A Chinese

Tuscany, Italy

menu can be overwhelming with its

myriad of options. If you're ordering for

a crowd, you should consider 1 1/2 or

double orders of your favourite dishes. TIP: Ask for extra steamed rice, sauces

and chopsticks. Choose vegetables

and entrées that are not deep-fried. Request sesame seeds - they're

coyer with approximately 2 tablespoons

of pork (there should be enough room to fold the lettuce over the pork). Garnish

with chopped roasted peanuts and a

dark or white chocolate. Let excess choco­

late drip back into bowl. Place on wire rack

over waxed paper to cool.

wedge of lime.

WHEN Ta SERVE IT

Sauteed Prawns

especially when lime is short.

Lettuce Wraps with Pork

with the following sauce on the side.

HOW TO SERVE IT

own lettuce. Even the freshest cups may

Sweet and Sour Orange Sauce

containers and place food in different

• 4 Tbsp. Dijon mustard

a plate or foil. (You can use both the

complimentary and finish a dish. HOW Ta MAKE IT YOUR OWN Order extra hoisin sauce and use your

wilt, so it is best to prepare your own. Take a head of crisp iceberg or butter

lettuce, core removed and leaves sepa­

rate, and tear into approximately 4-inch

cups. Just before guests arrive, arrange lettuce cups and hoisin in a bamboo steamer lid and refrigerate.

Tell your guests to layer with hoisin

sauce to taste on top of the lettuce and N" 24 - W"'eAcce»ALlGISEP 10

Order sautéed prawns and serve them

• 1 cup marma lade

• 4 Tbsp. rice vinegar

Mix ingredients in a small bowl.

$weet and sour sauce can be refriger­

ated up to 2 weeks after preparing. Fortune Cookies

Dip half of each fortune cookie in melted

For casual or family dinners with kids ­

Remove Chinese dishes from foil sizes of bamboo steamers lined with

base and the lid.) You can also show­

case the takeout in woks. For serving utensils, use tongs.

WHAT Ta SERVE WITH IT Choose a floral jasmine tea in the summer or a robust Iron Buddha in the winter.

TASTE, TO GO

Th a ï MENU Chicken Satays with Splcy Peanut Sauce

•

Papaya Sa/ad

Shrimp Pad Thai

T

•

e t l:Oc

he bold flal'ours dThai street (,ooking - sll'eeL salt),. spic)' and sour - ean ail be round at your fal'ourite Thai restaurant. l'l'lany of the ke)' In gr d ien s a rt· common

ones. such as garl ie. hasi!. dried ehil,es. eHantro and so)' sauce. But \l'hen the)"re

tombi ned with the ('xotit - Iemongrass. !ish saute (nalll pla) :md

in onc uf As ia n's Illost vibrant cuisines.

onut Illilk - it fesults

Thai restaurants offer a large l'ariel)' of takeout options that trave! weil: soups: red. green

cc cd

or yelluw cmries: steamed ur fried entrees: rice nuodlcs: salads: and always :m abundante of

ritc. In Thailand. all lhc (Iishe s are served al Ihe same lime. and there i s ll lwnys enough fuod

\0

nccommooate u nc.�p

l

gucsis.

HOW Ta OROER An ample supply

ln a medium-sized bowl, whisk together

of steamed jasmine rice is a lways the

ail the Ingredients until smooth.

servings. Add a curry to this menu and

servin g.

centrepiece of a Thai mea l, 50 o rder extra

serve a mango sorbet for dessert.

TIP: Knives are used rarely, and chop­

sticks are only used when nood!es are included. Thais eat with a fork and a

dessert-sized spoon. The fork (in your

right hand) pushes food onto the spoon,

which then goes into your mou th. (The

fork never does.)

Chicken Satays with Spicy Serve lightly charred skewers of chicken with your homemade spicy peanut sauce.

gent ly ;;IIl d serve.

c ip

Shrimp Pad Thal

Spr nkle pad Thai with 2 tablespoons of

serve with lime wedges.

For a weekend dinner with a mix of teens

and adults - satays please everyone.

HOW Ta SERVE IT

c mm

• 1/2 cup natu ra l-style creamy

i

For each four servings, add 1/2 pound of

thin ly sliced rare beef to the salad, toss

WH EN Ta SERVE IT

Peanut Sauce

peanut butter

Papaya Sa/ad (Som Tum Thal)

ho ped dry-ro asted salted peanuts and

HOW Ta MAKE IT YOUR OWN

Spicy Peanut Sauce

Refrige rate for up ta 2 days before

Use bright, colourful runners, bamboo

p l acemats and exoticflowers in individu­

al glass vases. Place food in earthenware,

• 2 Tbsp. light brown sugar, fir ly packed

wooden or coppel' servi ng pieces.

• 1 tsp. ch li-garl ic sauce

WHAT Ta SERVE WITH IT

• 1 Tbsp. Thai fish sau e (na • 1/2 cup water

N° 26 . W.... Aa:eo.s AUGISEP 10

pl a)

Singha beer or Thai iced tea.

WINE MATCHES TO TRY·.... .. ..I... . -'-I •

ST. HALLETI 2008 Poacher's Sémil­

lon Sauvignon Blanc, Barossa Valley,

South Australia •

THIRTY BENCH

2008 Riesling,

Beamsville Bench, Niagara Peninsula,

Ontario, Ca nada

.....ca - N" 27

wineacc

TASTE, TO GO

1

WINE MATCHES TO TRY • PERRIN

2008 Côtes du Rhône Rêserve

Rouge, Rhône Valley, France

•

THE WINERY O F GOOO HOPE 2008

Chenin Blanc, Stellenbosch, Coastal Region, South Africa

I n d ia n MENU Spicy Vegetable Samosas and Vifs Mint Mango Chutney Lamb 8iryani

•

•

Raita

A

nciem eustoms. traditions and \'aried

religions contribute to India hal'ing one of the ll'orld's most intricatc and

Inbour-intensil'e cuisines. Most Indian res­ taurant menus mix Northern and Somhern

clements. gil'ing a wider choice to diners. From the North corne elaborate Inyered. rice dishes, called biryani. rcd-hued tanduori specialties and flmhreads cuoked in a tan­ duor - an urn-shaped o\'cn thm can reach I,OOO°F. The South is rcl1ected by spiçicr, orten steamed foods. plus slow-simmered curries and ricc. Chutneys arc the Indian version of salsas and arc usually p rc parcd frcsh da ily.

HOW TO OROER Choose an appetizer,

curry, riee, raita, vegetable, pappadums, naan, pickles and a variety of chutneys. Since curries are prepared mild, medium or hot: be specifie with your arder. Serve

a mango lassi for dessert.

•

1/3 cup

TIP: Ask for extra breads, chutney and

pickles. You can prepare rice at home or

add steamed vegetables to a curry sauce.

1 1/4 cups mango pulp (ava ilable at

In dian markets) •

toasted almonds and raisins that have been plu mped in hot w ater.

coconut milk

2 Tbsp. white vinegar

•

1 1/2 tsp. salt

Raita

To each 2 cups of raita, add 1 tomato ­

•

1 Tbsp. ground cumin

peeled, cored, seeded and chopped - 2

HOW TO MAKE IT YOUR OWN

•

1/2 tsp. turmeric

tablespoons of chopped red onion and 1

Spicy Vegetable Samosas and Vifs

•

2 jal apeno peppers, chopped

tablespoon chopped cilantro.

Mint Mango Chutney

• 1 Tbsp. chopped fresh garlic

Order vegetable samosas (these usually

Wash mi nt and discard stems. Wash

in a 200°F oven for up ta an hour before

use ail of the dlantro, i nc luding stems. In

come with potatoes a n d peas) and reheat

serving along with this homemade

chutney. This recipe cornes from Vifs

dlantro, but do not discard a nything­

a food processor, combine mint, cilantro, mango pulp, coconut milk, vinegar, salt,

WHEN TO SERVE IT

For casual gatherings, large or smalL HOW TO SERVE IT

Set the table using colourful napkins as

Elegant & Inspired Indian Cuisine by

cumin, turmeric, jalapeno and garlic.

placemats, letting them hang slightly

& Mcl ntyre, $40).

and refrigerate at least 1 hour.

pots or bowls.

Vikram Vij and Meeru Ohalwala (Douglas

Process until smooth. Transfer to a bowl Makes 6 to 8 servin gs

WHAT TO SERVE WITH IT

Vifs Mint Mango Chutney

• 6 oz. fresh mint leaves with stems • 1/2 cup cilantro with stems N° 28 - W.... Aa:eo.s AUGISEP 10

over the edge. Serve dishes in copper

Lamb Biryani

Sprinkle with thinly sliced fried onions,

Kingfisher b eer or Chai tea.

1

TASTE, TO GO

M exican MENU Tortilla Chips

T

•

Enchiladas

•

Refried Beans

•

Sorbet in Citrus Shel/s

he flnl·ours of 1\1l'.�ico offer so man)' takca\\�ly options. ll'Îth tlassic soups likc sopn

de IOnilln or black bean. ,amalcs and sallC}' or spic)' spccialties likc end,il;tdns and chîcken 1110Ic. 11,(' st';lsoned rÎCc. rcfrÎcd beans and salsas that accol11pany ent rées

arc also "CfY l11;tn;tgeablc sidc dishcs. And don·, forget fresh salsa Il'Îth its confenÎ of colour.

For refresl,ing. l11akc-ahcad . indil'idual dcsst'rts. serY(' sorbet or gelalO in hoIlOlI·L-d-oul ci trus fruit. DOlI' nload SOIllC maritlÇh i music and you han.'" an instant party.

HOW TO OROER For saucy specialties like enchiladas, arder 2 per persan, or, for

chicken in mole sauce, arder 1 chicken

breast per diner. Ask for extra sauce.

TIP: Tortilla chips are usually home made in Mexican establishments and are not

as salt y as commercial varieties, sa

arder extra. Order sides of salsas ­

mild, medium or hot - for dipping and

ta serve with the entrées. Avoid fried items, like hard-shell tacos, taquitos, chile rellenos and chimichangas, as

fried foods are difficult to reheat. HOW TO MAKE IT YOUR OWN Tortilla Chips

Preheat aven to 350°F. Spread tortilla

chips in a large, shallow baking pan and bake in the middle of the aven until warm, about 5 minutes.

Serve the tortilla chips alongside

bowls of your favourite salsas, guaca­ mole and sour cream.

Refried Beans

Sauté spicy Mexican chorizo and add to refried beans. Sorbet or Ge/ato in Citrus Shells

Cut your choice of lemons, limes, or­

anges or blood oranges in ha If and scoop

out the pulp. (You can eut th in slices off the bottom

50

the fruit will sit fiat.) Fill the

citrus shells with lemon, lime, orange or tropical sorbets or gelatos. For a deea­ dent alternative, fill blood oranges with

chocolate gelato. Coyer weil and freeze. Remove From freezer 1 0 minutes

before serving.

WHEN TO SERVE IT When entertaining on the fly. HOW TO SERVE Il

Get out your rustie enamelware for enchi­ ladas, plates for main dishes and multi­ coloured bowls for everything else.

WHAT TO SERVE WITH IT Enchiladas Reheat enchilaladas in a colourful baking dish, top with extra sauce and sprinkle with

freshly grated mozzarella cheese. N' lO · Wi<-4 /l,(ce.. .o.IJGISEP 10

Mexican beer tricked out with hot sauce, lime juice and Worcestershire.

WINE MATCHES TO TRY • YALUMBA 2009 y Series Viognier,

Barossa Valley, South Australia •

CASTILLO DE MONSÉRAN 2008

Garnacha, Carinena, Aragon, Spain

TASTE, T O GO .- .

B a rbecu e P u l l ed Park

.

�

:

" .

" ,

..

.

�

....

'.... '.

!"

.

,

..

.

., / . ) .

�

. ...

--

".

-

MENU Pulled Pork Nachos, Tacos and Pizza Sa/ad

S

Co/es/aw •

•

•

Potato

Baked Beans

oli l hem barbecue. willi ils tender. smoky pulled porI.. miroc-cue Slluce. coleslaw :md I)(){ato s.1Ind. is perf('C1 tnkoout food.

Il's casual. lienrt)' farc th:.t tmwls weil. c:m be easi�' rchealcd and offel'S \'el'Slltilit}'. There's no I>ctlcr 1111)' for lhe sllOns fan ta Ihm\\' a

culinar}' long bomb aoo score m il Gre)' CUI)

MATCHES TO TRY

or Supcr BOIl I llan)'. Instcad of ordcrinR pullcd porI: sandll icllCS 10 RO. OrUcr the inRrcdicms

•

pullcd porI: sandwiches. but nachos. taros and

• lOUIS BERNARD 2008 Côtes du Rhône

el'en a pullcd IlOrk pi7.7A1.

�I

HOW TO OROER For every 4 guests, arder abaut 1 1/2 lbs. of p u lled park, 1 cup af barbecue sauce and 4 sides af

coleslaw, patata salad and baked beans.

TIP: Ask to have pu lled park wrapped tightly in aluminum foil. Keep warm in a 200"F aven.

HOW TO MAKE IT YOUR OWN Pulled Pork racos

For these you will need corn tortillas, pulled park, c:oleslaw, fresh cilantro sprigs and

store-bought salsa. Twenty la

30 minutes

Memphis Blues Pul/ed Pork Nachos

Heffelfinger ('vVhitecap, $30).

edge and add 2 cups of pulled pork on top

•

329 9 c:om chips

of sauce. Tap with thinly sliced anions and

or mouarella

of grated mozzarella cheese evenly over

• 2 I.:Up shr�JJ�J MUrlter�y JiKk dn:H:!�e • 1 lb. pulled pork, warmed • 3/4 cup barbecue sauce

• 1 cup chopped tomatoes • 1/2 cup chopped dlantro

and/or green anions

Preheat aven to 4(X)"F. Arrange chips in

of heavy-duty foil. Warm tortillas in groups

7 minutes. Siide chips onto a plate and

side on the paper towel. Caver with another

damp paper towel and seal foil completely.

Bake unti l steamy. Pull tortillas from aven as needed and let guests fill them with p u lled

park, coleslaw, cilantro sprigs and salsa. For

extra flavou r, add guacamole, sour cream and fresh lime wedges. N" 32 . w.... ilccet.I AUOISEP 10

a baking pan. Spread 1 cup af barbecue

sauce evenly over the crust, leaving about

Barbeque Hause by George Siu and Park

a drde on a baking pan. Sprinkle with

of 8; set 2 stacks of 4 torti llas each side by

Villages, Rhône Valley, France

This recipes c:omes from Memphis Blues

before serving, heat aven to 35O"F. Lay a

damp paper towel on a 24-by-18-inch piece

lONG,UE-D(lG 2008 Grenache Syrah, Languedoc, France

scparatcly - rOll can then offcr guests not onl)'

3/4-inch dough uncovered araund the

chopped red bell peppers_ Sprinkle 2 çups

the top. Sake in a preheated 475"F oven for about 8 to 10 minutes.

Cut into wedges and serve.

WHEN TO SERVE Il For any casual event - Grey Cup or Stanley Cup party, pre-or�past·hockey games or a

cheese and bake until cheese melts, about

family reunion

cover with the pulled park. Smother with

HOW TO VArr1 IT

barbecue sauce and sprink)e with chopped tomatoes, dlantro and green anions. Makes 2 servings.

.

Instead of pulled pork, you can make ail

of these dishes with pulled chicken, using

store-bought rotisserie chiçken and your

favourite barbecue sauce.

Pulled Pork Pizza

Order a half-baked 14-inch thin crust piz2a from your favourite pizzeria and place on

WHAT TO SERVE WITH IT Root beer, iced tea and lemonade.

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www.therapyvineyards.com

TASTE, TO GO

,-

G re e k MENU Sautéed Shrimp and Ouzo

•

Greek

Sa/ad with Garlicky Pita Toasts

•

Lamb Souv/aki with Rice, Roasted Potatoes and Tzatziki

T

he Creek philu>uphy uf

food is uneu m­ plicntcd: make it fresh and fragra nt and serI'C generuus portiuns with gustu. Thruughuut Greece. lamb suul'Iaki. gril led and threaded on skewcrs, is ns eummun as hur�ers are in Nurth America. ÛUlÜ. used to infuse th e shrim p appdizer. is a tic�' anisc-flal'uured li­ queur made from erushed gmpe skins and l'un­ gent aromatics. Ifs fun lU si p ll'ith appetizers as an apcritif. neal. or ll'ith 11 spl ash of Il'aler. Creek food rcpreSl'nts more thnn juS! p late s uf food: it's ahout friends and conl'Cl'lations and simplc. flllluurfui cooking.

•

HOW TO OROER Three entrées with

•

of meat are also available at reasonable

• TRIVENTO 2007 Amado Sur

priees for carnivores. Ask for extra pita

Malbec Bonarda Syrah, Mendoza,

bread and sides of tzatziki, HOW TO MAKE IT YOUR OWN

Sautéed Shrimp and Ouzo

• 1/2 cup ouzo

• 1/4 cup lemon juice • 1/2 tsp. cayenne pepper • 1 1/2 lbs. large shrimp (13 to 1 5 per pound), peeled and deveined,

BûLLlNI 2008 Pinot Grigio, Trentino-Alto Adige, Italy

sides easily feed 4 diners. Extra skewers

Argentina

__.... '-.. _-..Ie

••

..:r..;..

Greek Sa/ad Add extra oil ta the salad and squeeze

...

"ar .--;. ;Jo[ .

__

Lamb Souv/aki, Rice, Roasted Potatoes, Tzatziki

1/2 lemon over top before tossing. Top

Rethread lamb souvlaki onto wooden

with cubes of feta cheese and serve with

skewers and serve on a platter with limes

Garlicky Pita Toasts.

and lemons. Add 1 cup green peas ta the rice. Squeeze some lemon over tzatziki.

leaving tails intact

• 4 Tbsp. extra-virgin olive oil

Garlicky Pita Toasts

Combine ouzo, lemon juice and cayenne

• 2 8-inch pocketless pita breads

WHEN Ta SERVE IT

in a large baking dish. Add shrimp and

• 2 Tbsp. extra-virgin olive. plus extra

For a casual Saturday night supper.

gently toss. Caver and refrigerate for 1 1/2

for brushing • 1 large garlic clove, eut in half

WHAT TO SERVE WITH IT

towels. In a large skitlet, heat 2 Tbsp. olive

Preheat aven ta 400°F. 8rush pita

Sip ouzo with the appetizer.

oil over medium heat. Add half the shrimp

breads on bath sides with olive ail and

to 2 hours. Pat the shrimp dry with paper

WHAT TO DO WITH LEFTOVERS

and cook over high heat until golden and

bake on the aven rack until golden,

just cooked, about 2 minutes. Season with

about 8 minutes. Rub the toasts on

Reheat the lamb. rice and potatoes, or

salt and pepper and transfer to a warmed

bath sides with the garlic and let cool.

serve at room temperature and toss into

platter. Repeat with remaining oil and shrimp. Serve warm. Makes 6 servings. N° 34 - W.... Aa:eo.sAl.IGISEP 10

•••

Cut each pita into 6 wedges and serve with Greek salad. Makes 12 pieces.

salad for lunch the next day.

•... _�.

Our success* •

I S

yours

to enjoy. •

*

LOCAL.

NATI O NAL.

GLOBAL.

�,

•

1

I I O P E FA M I LY W I N E S S I N or " 18

Paso RObles, C A L I F O R N I A

www.hopefamilywines.com

iASiE,iO GO

Pizza MENU Barbecued Pizzas

•

Grilled Hearts

of Romaine with Caesar Dressing

A

•

Frozen Ice Cream Pie

barbCCUCU pil.l.lI party for fricnds and famit)' crcatcs its o\\'n fun, with Ihc preparation of Ihe mc,ll out(loors bccol1ling a part of the eXf>Crience. Pi�.7,a. ortlcred h�llf·bakcd.

;lIld thcll gril lcd on the barbeclle. is dcliciOllS and a grcnt altcrnntil'C whcll it's 100 hot

10 lUrn

on the Ol'cn. Thc intcnse heat of a harbccuc produccs a crisp. liglnl)' smokcu crust.

\Vith a lillic imaginmion. [lnd somc unusual. rCI simple toppings. the humblc pil.w will satisfy Cl'cn Ihe mOSI criticai llaiate.

HOW TO OROER Order small or medium

•

uncut from your faveurite pizzeria. Tell

•

them to go easy on the cheese and order

1 cup of your favourite creamy

Caesar dressing

thin-crusted pizzas partially baked and

Freshly shaved Parmesan cheese,

preferably Parmigiano-Reggiano

no toppings.

Preheat a gas grill to moderately high heat.

TIP: Find out who makes the tastiest pizza

olive oil and seasan with salt and pepper.

check out Italian restaurants. Many have

charred, but still crisp, about 3 minutes.

crust in your area, and don't forget to

wood-nred avens and make their own

lightly brush the hearts of romaine wilh Grill, turning once or twice, until lightly

lightly brush the bread with olive oil. Grill,

pizza dough in small batches.

turning once, until toasted - about 2 min­

HOW TO MAKE IT YOUR OWN

a platte r. Arrange the grilled hearts of ro­

utes. Spread half of the Caesar dressing on

Barbecued Pizzas

mai ne on top and brush with the remaining

a nd place on baking sheets. (If you refriger­

and serve the grill ed bread alongside.

Remove half-baked piuas from packaging

ate pizzas, bring to room temperature

dressing. Garnish with Parmesan cheese Makes 8 servings.

before gri ll ing.) Start adding toppings, but don't load

Frozen lce Cream Pie

toppings simple, with strong cheeses and

with warm chocolate and caramel sauces,

up the piua. Use restraint and keep the

lots of herbs or spices. Cover crusts with

topping choice and slide from

baking sheet onto the grill.

Cover barbecue with lid and cook until

topping is hot and pizza bottom is crisp, about 8 to 10 minutes. Remove from

barbecue.

To finish pizza, scatter with herbs. Cut into wedges and serve.

Purchase a frozen ice cream pie and serve

topped with toasted walnuts or pecans, roughly chopped.

WHEN TO SERVE Il For a casual party, especially for young people, or as an appetizer.

HOW TO SERVE IT

Transfer piuas to cutting boards, sprinkle with fresh herbs and bring to the picnic

Grilled Hearts of Romaine with

table. eut with a sharp knife or kitchen

Caesar Dressing

shears and serve.

• 8 sl ices of crusty peasant bread

WHAT TO SERVE WITH IT

• Olive oil

Iced tea and lemonade.

• 8 hearts of romaine, halved lengthwise

N" 36 . Win
SUGGESTED TOPPINGS:

Cheeses:

Mozzarella, parmesan, Monterey Jack,

gorgonzola,

gruyêre, fontina,

feta, goat cheese Vegeta bl es:

Mushrooms (sliced

and lightly sautéed),

tomatoes (diced and drained), red on ions

(lightly sautéed),

asparagus spears

(grilled and eut

into '-inch lengthsl Canned products:

Roasted peppers,

pesto, artichokes

(drained and

tossed with olive oil), dams (chopped and drained)

Meats: Bacon

(1/2-inch-wide

pieces cooked until crisp), spicy Italian sausage

(casing removed

and browned)

Herbs and spices:

Basil, chives, red

pepper flakes, flat­ leaf parsley

WINE MATCHES TO TRY •

PASCUAL TOSO 2008 Malbec,

Maipu, Northern Re gion, Mendoza, Argentina •

TORMARESCA 2007 Paiara Negroamaro-Cabernet Sauvignon, Apulia , Italy

TASTE, TO GO

P

Pa i ri n g G u id e l i nes icking a \\'i ne 10 enjo)' alongskle lakeoul can be daunling \l'hen you don·1 know Ihe spe{·ific ingre
s�lIce? I s i l a dish \\'ilh a lOI of spicc? Don·1 Ir)' 10 pair a wine lI'ilh ,\'ery , clemenl of a dish. bUI ralher find somClhing Ihal complemenls il·s mosl oulslanding fla,·ouf fcalures. Follu"'i ng Ihese guidcl ines \\' i l l gel Ihe guesswork ouI of \\'ine pairing \\'ilh lakeUIiI.

(AH/ho"y Gismom/i

(md SIUMt Tobe)

SUPERMARKET PICK-UP Chicken and potato salad scream light

MEXICAN Enchiladas often come with a tomato-based sauce

and fresh, maybe even alfresco, dining. Rosé is the knockout

that can be spicy, and sometimes a bit tart. The food is not

punch pairing here, but red wine-Iovers can reach for an equally

particularly heavy in fat, but it is robust and ca Ils for something

pleasing pinot noir. Both offer good fruit and texture, without

fresh, a bit fruity, a bit spicy and with some richness. Viognier

being heavy and cloying.

works weil, as do most garnacha labels.

CHINESE The wine choices are varied to accompany somewhat

BARBECUE PUlLED PORK Park and the spices used create a

sweet-tinged, lightly salted dishes. A riesling provides the best

$weet, spicy, savoury flavour profile that requires a similar wine

overail balance of fruit and juicy acidity, with a touch of sweet­

style, but with good acidity to prevent the fat content from being

ness. For a surprise pairing, try a young sangiovese with the

heavy. Southern Rhône reds are the match.

heavier dishes.

THAl Thai is a spicy, rich, flavourful cuisine, often with fish

sauce nuances, that requires wine with some fatness and inten­

GREEK The savoury, fresh flavours in lamb lend themselves to

fruity reds, like syrah or malbec. For a shellfish wine ta comple­

sity, without being heavy. Fruity blends of sauvignon blanc and

ment the ouzo taste and prawns, a bright, fruity Northern Italian

sémillon, or a dry riesling from Australia or Ontario's Niagara

white will do.

Peninsula, would be safe bets.

lND1AN Rich, savoury and spicy curry gravy and the fruitiness

in biryani can be harmonized and balanced by spicy, fruity-style

whites. Choices here range from gewürztraminer, ehrenfelser, chenin blanc, viognier and albarino. Alternatively, a red with good fruit and acidity, like a young Côtes du Rhône or barbera, will tame the lamb. N" 38 · W"'eAcce»ALlGISEP 10

PIZZA Tomato sauce gives acidity and the cheeses give ri ch

texture and a bit of fat; add a bit of meat, herbs and smoke and you need a more rustic wine, with light tannins, good

acidity and bright fruit. Think Argentine mal bec and Southern Italian reds.

_-----

DE BORTOLI WINES

fo.""':\.\.\j fOod. $ fl'i.ty..Q..

� \W. r ORt.

B --

Wine is to be enjoyed with family and friends.

A philosophy sh�rcd hy l"CllQ\\1K-d

:\ll�U'"Jian winpmaking r....mily. De lkllloli "'lues. 'l1wir llcwest Jahel. DB, brings uJg'>11wr Ihe C'SSI.-11CC of C\1'r ything th", is irnpQllant - ""nily, food and lÎicnds_ l.ifc'� ingn>dicllls W OC cnjoyt'<:l, fOll'\1;r. ..

TASTE, TO GO

Yo u r I n - H ouse Wi n e List Make takeout night-pairing easy by keeping some of these bottles on hand SY A N T H ONY G I S M O N D I

SPARKLING WINE

Segura Viudas NN Brut Reserva Cava, Penedes, Catalunya, Spain $15-$17 ROSË

La Vieille Ferme 2007 Côtes du Ventoux Rosé, Rhône Valley, France $11-$13 FRESH, PALATE-CLEANSING WHITES

Oyster Bay 2008 Sauvignon Blanc, Marlborough, New Zealand $15-$20 Santa Carolina 2009 Reserva Sauvignon Blanc, Valle de Leyda, Chile $10-$15 Santa Rita 2009 120 Sauvignon Blanc, Valle dei Lontué, Chile $10-$15 Veramonte 2006 Reserva Sauvignon Blanc, Valle de Casablanca, Chile $10-$15 Wente 2008 Morning Fog Chardonnay, livermore, San Francisco Bay, California $15-$22 FRUITY, AROMATIC, CAREFREE WHITES Fazi Battaglia 2007 Titulus Verdicchio dei Castelli di Jesi Classico, Marche, Italy $14-$19 Penfolds 2008 Thomas Hyland Riesling, South Australia $18-$20 Torres 2007 Vina Esmeralda, Catalunya, Spain $12-$16

Yalumba 2008 Y Series Viognier, Barossa Valley, South Australia $15-$20 LlGHT, FRESH AND INVITING REDS Cono Sur 2008 Pinot Noir, Valle dei Rapel, Region dei Valle Central, Chile $10-$15 Carmen 2007 Carmenere, Region dei Valle Central, Chile $10-$15 Antinori 2007 Santa Cristina Sangiovese, Tuscany, Italy $12-$17 RICH, MOUTH FILLING AND WARM REDS

Alamos 2008 Malbec, Mendoza, Argentina $13-$17 De Bortoli 2007 dB Petite Sirah, South Eastern Australia $10-$15 Errazuriz 2007 Max Reserva Cabernet Sauvignon, Valle de Aconcagua, Chile $15-$20 Finca Flichman 2008 Misterio Malbec, Mendoza, Argentina $10-$15 Masi 2006 Campofiorin, Verona, Veneto, Italy $17-$22 Porcupine Ridge 2008 Syrah, Coastal Region, South Africa $15-$19

Pampas dei Sur 2008 Reserve Malbec, Mendoza, Argentina $11-$15 MYSTERIOUS RED BLENDS Goats do Roam 2005 Red, South Africa $13-$17 Heartland 2007 Stickleback Red, South Australia $13-$17

La Vieille Ferme 2008 Côtes du Ventoux Rouge, Rhône Valley, France $10-$15 Ogier 2007 Côtes du Rhône Heritages, Rhône Valley, France $14-$19 WA

N" 40 - W.... Acce

..

AUGISEP 10

QUAILS' GATE �l M M Ic 2010

SPOIL YOUR SENSES

Pull up a chair. We love having company.

OPEN YEAR ROUND WINE SIIOP & DU) VINES RESTAURANT

1

3303 BOUCHERIE ROAD, WEST KELOWNA

1

1.800.420.9463 1 250.769.4451

The new BUYER'S GUIDE+ feolures exclusive tasting notes tram Canada's mast respected wine experts and weekly

--�

tips fram the world of wine. •

WE COULD SAY A LOT ABOUT OUR WINES ,

BUT WE PREFER THAT THE WORLD SPEAKS FOR US.

ERRAZURIZ ESTATF

SAUVIGNON BLANC f

CM lU

:1 • • •

E RRAZU RI Z· 1 HE PR[MIER FAMILY

WINE E)l A I I: OF

CHilI:

www.errazuriz.com PIeose ef1joy responsby

HOW Ta OROER LlKE A W I N E WRITER SY STEVE T H U R LOW

D

isccrning dîners orteil choosc pinces to Cal bascd on the chef and his or her ability 10 source Ihe frcshCSI ingrcdicnls

and ('rcate li menu (hat dislinguishcs their establishment from others. If food·liTs! thinking shapcs your restau­ rant selection �nd menu choiccs. )'Ou ma)' he surpriscd 10 Icnrn il usuully has liule influence on us winc "'rileTS. Halher th:1n choosc a mcal and 1hen li winc, wc orten look 10 the winc lisl lirs!: choosc our wincs and thcn \l'ork out

which dishcs arc likcly 10 shinc alongside the winc. The beuer the winc lisl, the grealer the anticipation for the cntire cxpcriencc 10 come. The ncxt lime rou're in a restaurant. experi­ ment nnd choosc the ll'ine IiTSt. Takl' l'our lime. ask quest ions and dccidc II'hal l'OU arc Teally in the mood for. wlla! rcallycatchcs rOllr cyc, and cll()()se a Jish tha! matches with yom pid:, 'ou won'! bc disal'l)()in!cd,

w;neaccess,co - N° 43

Birthplace - the Italian Alps Home . . . anywhere you take il ! With grapes grown in the foothills of Italy's Dolomite Alps and hand- harvested at the peak of flavour, the Cavit Collection boasts a heritage as extraordinary as its taste.

EL.VATI ,v,..

CAYi T " COLLECTION

CAVi T , .. ",

."

flNOT GRIGIO

--- _.

"OT NOII

MAY WE SEE

THE

WINE LIST, PLEASE?

BRITISH COLUMBIA VANCOUVER

SALT lASTING ROOM

Not il hu)!.!' lise but boy. is il \\dl lhoujI;hl out. \\l1h wcm nHi!'!)" 1 lOI!' the huge selec­ tion of sherrics and dessert Il incs. \lhICh. unlikc must restaurants. is as di\'cr�c as t he table Il inc section. " flln. bill thnu)!.lu­ fu i mÎ'l: of O ld \\'orld and Nell \\'orld \\i1h ;Jlmust CI"Cf) thing - mher than a rCII highcr end ll'incs - b) the )!.Iass or 2-0/. taster. Ther!' should he a Salt in CIcry cil). IGrln'imler Hlm/ia)

45 S/ood Ailey, Vancouver, Be, 604-633-1912, salttastingroom.com

VIJ'S

This brillinntly cho5cn. lin)' lis1 uffcrs )!.rea! ,"aille \\;lh fi'icd priees

($9 pcr )!.Iass and $36

pcr boule). The selections fil 1he foud lile 11 "I(KC :md the unfuss) ('"tenS;I'c rcser\"!' lis1 bursts Il ilh grc:u ricslinj.\s. griincrs and juiçy rcds of ImerCSL (D) l\eamqJ

1480 W. llth Ave., Vancouver, BC, 604-736-6664, vijs.ca BLUE

WATER CAFE AND RAW BAR

This plCnliful lisl can seem Ol'erll helming. hUI il is hard 10 10p in lerms of deplh and brl'adth for pilirin� Ililh se,lfood in ):l'ncra l and Pacific North\\'cst scafood in ]Jmticular.

MAENAM

Ail of the �c1ct'tions 3fC s('rl ed h) Ihe crack

Vancouver, BC

wine Icam. Sipping liv '1l lhe H,tll B
The list fenturcs minimal markups on il

pleasant paslimc in this 10Iln. IOK)

concise, sal'\') Iisl thal uplifts the ll'ondcrful

1095 Hamilton St., Vancouver, BC, 604-

Ho)al Thai Cllbine. The refrcshinjot Jmmatlc

688-8078, b/uewatercafe.net

\\hite� and fCJthcrllcight rcds art' ail ser'\"(�d Il ith I.n!)11 Icdgc ,lncl competence. ,DKI

1938 W. 4th Ave., Vancouver,

UVA WINE BAR

BC, 604-730-5579

The caplilatin): lisl. lh�· foud :md the
900 Seymour St., Vancouver, BC, 604-632-9560, uvawinebar.ca WHITE ROCK

PEARL ON THE ROCK

NELSON

ALL SEASONS CAFË

If )'ou arc driving 10 Cal):,IT), Jasper or

hc}llnd. don't miss the charminjot and cnmf) Ali ';Cl!Sllns Café in the cultured, if laid­

Hocl. solid cu isine, rocusing on local. coaslal

back. to\\ 11 nf Nc1son fnr a grc:!t Briti�h

and specialty charculerie. i., Ihuughtfull)

Columbia Ilinc selection, sITong P
w ired lU

I

a beautifull) ehoscn Il;ne lisl that

;\'ortlmes! choices and imcrcsting intcrna­

\Iill lhrili thc nOl ke or colleclor Il ine lowr.

tional picks. i\larku ps arc more than fair. ami

alil.e. \\'dl Ilorlh Ihc Irip oU I oflolln. ([)K)

lIine is sernxl Il ith care and no pretcnsion

14955 Marine Dr., White Rock, BC, 604-

Il hmsocI'('r. (DK)

542-1064, pearlrestaurant.ca

620 Herridge Ln., Nelson, BC, 250-352-0101, aJlseasonscafe.com

ALBERTA

L DIVINO WINE & CHEESE BISTRO

CA GARY

t\ contempora ry. ec1eclic. poslmo<1ern lisl ctc1K'd b} sommelier/bu)"er Brad Hoy,t!C'. Tht' lisl indudes all lhc right dassics alongside insicler's jotems. [ach style is served in ils prcscribcd cryslal stem lIith /lair '1I1d poetr). Il's a place whl'rc if the sommelier says, " truSI me:' }'ou l'an. {jO/III S: lIwl

113 8th Ave. SW (Stephen Avenue Mal/), Calgary, AB, 403-410-5555, crmr.com/ divino

MAY WE SEE THE WINE LIST, PLEASE?

TEATRO

BRAVA BISTRO

BISTECCA ITALIAN STEAKHOUSE & WINE BAR

1\ elassic. uld school. 800-plus bbei lisl" ilh

t\ grenl liq Ihal, despilt' ilS bre,-il)', is pJch·d

bulh bre
\,ilh excellenl \,ines. \\'ilh a liule bit of

The \\ine lisl is [Ialian-focussed. \Iilh )!.rea!.

mmosphcre. l'rimaril) fucuscd un French

c\er) Ihing in lerms of SI> le. Ihe lisl is domi-

off-Ihe-benlen-Imck choiccs. There is abo


naled br inlernalionnl \\ ines selling for less

a nice sck'clion of Canadian and

�e\ernl hilo(h-end \enicals and lois uf older

Ih
inlo( from Ihe resl of Ihe \\urld. An) \\ ine lisi

\·inlages. A lo(reat lisi of a)!.ed \Iine Ihal is read)

lon)!. luneh. (TF1

\\ith Capeuana Carmij!.nano b) Ihe j!.!ass

723 17th Ave. SW, Calgary, AB, 403-228-1854, bravabistro.com

is a thumhs-up i n my hooks. f\ bonus is Ihe \\el l-sclectCd \1nnager's Seleclions for 1css

EDMONTON

2345 11Hh St. NW, Edmonton, AB,

10

drink. no maller >'our budget.

(1à,1l Firth)

200 8th Ave. SE, Calgary, AB,

3

smalter-

Ihan $-19. (GR)

403-290-1012, teatro-rest.com

RIVER CAFÉ

A lar[l.e SOO-p lus international boule lisi \\;Ih

a serious seleclion ofCanadian \\ines. The

WILDFLOWER GRILL

A really \\ell-balanced lisl eoncentrminj!. on quali!}. smnll pnxl ueers. I\-ith an emphasis

combinat ion of currenl and back , inlalo(cs ensures /indinlo( n \' inc for a nilo(hl oui Of spe­ cial occasion is e"sr 10 do. The lalenled ,lnd kno\\ ledgeabk " ine sUlff is lIilling 10 lend a hand and help )'ou find tlw pcrfeci \\ i ne. (TF1 200 Barclay Parade SW, Calgary, AB,

on Ca nadian and Californian 1\ incs. The

list also fealures a niee seleelion of bubbles. inleresting Aussies and cool picks l'rom Bandol, �Iareh(·. Bia; Itlixas. \\'ach
and Prioral. 1GB) 10009 107th St. NW, Edmonton, AB,

403-261-7670, river-cafê.com

780-990-1938, wildfloweredmonton.com

780-439-7335, sorrentinos.com/bistecca.html

SABOR DIVINO

The Sabor Di\ino lisl is impressilc!)' lar)!.e. '\ ith

il

proud showing of Portllgllese I\incs

along I,ilh popular rt·)!.ions. bolh l'\'el'
SASKATCHEWAN

SKY 360 Calgary, AB

The nrSI thing you notice \\ hen l'ou open Ihis clean and concise lisl is the easY-lo-under­

stand \\"3)' the \'ariel) of \\ i nes are 3rran ged

.

SASKATOON

CALORIES BAKERY & RESTAURANT \Vhen l'our e nu ch anges regularly/season­ m

Plenl) of fa\'ouriles from around Ihe globe

ally. your I, ine l isi needs

JOl lhe lis!. aI ong \Iilh a respeetablc ,dee­

"ilh il. or offer wines thal arc able

lion of Canadi'ln \I i nes_ Heasonahle prices

di\'erse fla\'ours. Calories does Ihe lauer.

10

eilher change 10

malch

and a dcœnl {'ross-seclion of by-ihe-glass

and fealures man}' e\dus;"e lI ines - some

oplions helI) male for a memorable nigh! al

sourœd independentll' from out-of-province.

Ihe lOI' of Ihe Cal)!.a!')· TOiler, for lIine no\­

If )'ou enjo)'ed the "ine \,ilh jour meaL

ices and more discernin)!. pal atcs alike.

Calories l'an nlso sel1 l'ou a hOltle aflef\\ards

(fT

101 - 9 Ave. SW, Calgary, AB, 403-532-

(and for less Ihan wine lisl price). /Bell

l'/ilcl'hee-Sigurdsml) 721 Broadway Ave., Saskatoon, 5K, 306665-7991, caloriesrestaurants.com REGINA

THE WILLOW ON WASCANA

Loealed neross \Vaseana Lake from the

Saskalehel\an Legislalile build ing, The Willoll on Wascana offers fine dioing using 10eall)' sourced ingredi en ls. The \\ine lisl

n

is concise. offe ri g brief-but-informal il'e

descriplions of each of the I\\"O down or so selel'Iions. man)' of Il hieh arc a\'ailable b)'

Ihe glass. The reslaurant also offers a Il ine club m embersh ip run by ilS sommelier, Dalid Bu rke.

(HiHS)

3000 Wascana Dr., Regina, SK, 306-585-3663, wi/lowonwascana.ca N" 46 . W"'e Ace... AUGISEP 10

360 Restaurant is one of Toronto's finest dining destinations located atop Toronto's most famous land mark, the eN Tower Offering a spectacular 360-degree view of the city, an inventive, locally sourced, seasonal menu and an award-winning wine cellar. 360 Restaurant is an inspiring gastron omie experience i n an unsurpassed setting. To book the ultimate d i n i n g experience, cali 416-362-5411 or visit cntower.ca

1.,

Di�A

Yi aJN OF

E'MrJN�

Complimentary elevation with the purchase of a main course.

HARD TO PRONOUNCE. EASY TO ENJOY. XINOMAVRO, MOSCHOFILERO, AGIORGITIKO, ASYRTIKO... These are not yOUt usual grape varicties and these are not your usual \Vines. BOlltari continues

to

win major awards on the international \Vine circuit

for unique \Vines From Greece that arc a pleasure

ra

discover.

Go ahead and try something ncw!

-

XINOMAVRO

MOSCHOFILERO

AGIORGITIKO

ASYRTIKO

From the Tl.'gion of NQOlusa

From the region ofMantinia

From the region of Nemea

From th!' Island of Santorini

MAY WE SEE TH E

VIA ALLEGRO RISTORANTE

MANITOBA WINNIPEG

BISTRO 7 1/4

South Osbornc's Bistro 7

1/4 i s amon)!. 1he

hest of the arc:!"s man)' cU/l'.)et-happening cntcrics. [15 Frcnch.inspircd cuisine. Il itll lm cmphasis on Incal in!(fcJicIlIS. \\orks weil Il ith lhe concise. \\ell·dlOscn and fun \\ine lis!. An) dOLlbls about pairin)!. \l ine and food l'an be hundil) put lU Test b) the kllo\\ Icdgc­ able staff.

1R\JS)

725 Osborne St., Winnipeg, MB, 204-777-

WINE

LIST,

PLEASE?

GLOBE BISTRO

Via t\lIegro's dil('rse and \\dl-conslruclcd

1 his lisl f('alures a goud seledion Ihat is

\\ine lisl is almost too large - this loft)

IIdl-priced. lI"ilh man) hard-to-source wincs

tome can be a bit olu\\ hdming \\hen rOll

from ail o\er the \\"oriJ. Glooc Iypicall)" l'ours

arc unsure of Ilhat l'ou lI"ant. so lakc ad,an­

more Ihan 20 winl"S by Ihe glass. so il is a

laj!.e of the skilled slaff. Via Allegro nlso has

good place

one of the best selections of scotch I "\"e secn

rich with Onlariu selections and the tl'alll

in

11

restaurant. (TF)

10

go 10 r.'-periment. The lisl is

is l'er) knoll"lrdgt·abll'. Il is neighbuurhood

1750 The Queensway W., Toronto, ON,

casual. Il ilh Ihe menu chanj!.ing frequently \()

416-622-6677, viaallegroristorante.c:om

lake adl'antilp,c of scasunal ingredienls. (Sre!"e

T/mrloH') 124 Danforth Ave., Toronto, ON, 416-4662000, g/obebistro.c:om

2525, alexanderskitcnen.com

PROVENCE BISTRO

Ollllcrisolllmclicr 511il\\ 11 Bmmlson has

BAR

Toronto, ON

donc 11 stellar jub of compiling a Iline lis!

CRUSH WINE

thal matches [hl' beau!) uf both l'ron:ncc

\\'ine b the fucus here. \\ith man}" well­

Ilistro's farc and the sUTTounding golf course.

priced and innOI'ati"e selections and il l'er:>

The food is distinctly French and the \\in('

talcnteJ \\"ine team. Ilere Ihey knOl\

lis1 f:!l'ours France. Ital) and t\ustralia. It"s

Il ille necds a carare and il

the dty's fiT$( restaurant to OrreT Iline luck­ crs

to

pmrons.

(RJ\lSI

Il

ill

Il hich

hc '0 serl'cd

\\"ilholll !lll" necd to 'lsk. The food is l'ren('h­ style bblro, hut the ,ttlllosphcrc is Illorc

620 Niakawa Rd., Winnipeg, MS, 204-2543500, provencebistro.com

london. ,incc il i., huuscd in ccnlul")-old building Ih,lI is rcnolalcd in lufl slyic.

sn,!

455 King St. W., Toronto, ON, 416-977TERRACE FIFTY-FIVE FOOD & WI N E \Vhile the lI"ine list selections span the p.lo!>c. therc's an cmpha connections that nll1s Ihrough both Ihe menu �nd the Iline lis\. Thos(' lhat
10

be enjo)"ed in Ihe hedrl of

t\ssiniboinc Park. (BMS)

55 PavWon Cr., Winnipeg, MS, 204-938-7275

ONTARIO TORONTO

UNION RESTAURANT

UNION has a shorl lI"in(· lisl. but Ihcre'�

I"irtuall) nothinj!. 1 \Iouldn't

Il :I nt to

drink

on il. Il hich is as rare as a four-Ieaf do\"er. Comnmnding the U-�haped bar. sommelier Christopher Seal)" hand-picks el'er) sinj!.le I\ine for thi� hip dOlI mml n haunt bnsed on e,-ccptionnl price·\(l-plensure rmio. :md offers them up Il ith a larj!.e dose of cnlhusi­ asm.

(jS)

72 Ossington Ave., Toronto, ON, 416-850-

0093, union72.c:a

1234, crushwinebar.com

We connect with you r audience. The Wine is Chilling , , ,

and we ore exclted ta have vou expenence Hester Creek the South Okonogon'S otest Wlne country destlnotlon SltUoted withln -orne of BrITISh Columbi
wlnery, and 6-room guest villa evoke on

old-world sense of tronquliity thot toke you bock to 0 more simple. unhurned ero. Join us saon!

H E S T E R

C R E E K

l�va whot w d( W'Ww.hestercreek.com

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redpolntmedla.ca N" SO W.... _Al.IûIV 10

Winery's new relcases is te jojn the "wine releasc" data base. Simply go ta www.burrowingowlwine.ca and dlckon Sign Up. Enteryourdetaîls and vollàl You will never have ta miss another release againl

BURRQWlNG OWL e d i a t e

.RIDPôtNT .... , . u .v>

The best way te tind out about Burrowing Owl Estate

,.c

----

W L n e ry

BurrOWlng 0...1. E�tate W,nery BlackSage Raad, Oliver British Columbia Canada For more information plea5e(ail U5 at

\

877 498 0610

or v'�11 us al wwwburrow,ngowlwllle(a

MAY WE 5EE THE WINE LIST, PLEA5E?

TERRONI Fe,uuri nj.\ Iline fro ail O\l'f Ital)', " ü h cry sdt'elion \\1.'11 chusen fur l'aluc and quai­ m

Cl'

LE CLUB CHASSE ET PECHE Montreal,OC

il). this list is short on lI ell-kmm n labris

- but )Oll Il ill r;m�ly be di sap poi ntcd . The

The Il ille list is Urd \\'orld-domi na nt, but not

r

foud is IIcll-p i ced and therl' i s an amJl.in):

old school. \Iith sorne jl,re
srlectiun of piZZ:1S. slIch Ihm yOll \\ill lind

the "tradilional" Iline rCjl,ions of Borde
r

)ollrsel f t'Iu rn inp. \() try somt't hi ng differenl

BlI r)l.undl and 'l'useam. The stail Jre j.\re,ll if

eIT'ry lime. You lI i l l nel'er be disa ppoi n lcd

\Oll nt'Cd il sllv.&e�tion. ,CH)

since It's ail p,ood. Il ho[esome slLIff Ih m is

r

wdl p escnlcd . Il does j.\el nois)' ,md busr. so beSI

\{) j.\o

r

423 St. Claude, Montreal, QC, 514-861-11 12,

It'f)

ledubchasseetpeche.com

ca ly and moid al pe:lk

l imes. 1 STiJl

720 Queen St. W., Toronto, ON, 416·504-0320, terroni,ca BELLEVILLE

CAPERS BRASSERIE & WINE BAR r r

,\ t rcas u e truH� of fasci nat in)!. ba )!ai n·

prieed . orten-mature internat iona l Il i nes

r

(inci lldi nj.\ Ger ma n icsl i nj.\ ,md Burj.;lI ndy)

r

lirsl assl'mblcd b) somm el ie t\ndre\\

Laliberle and no\\ mainlained by Cal i fornia­ trained Astrid Young. one of the besi fuod

r

pa i i nj.\ palates l',e run across 'illY" h"re,

r

Local Princt' Edward Cou nty wim's a e front and centre. (Dill'icl LiIllTilSVII) 272 Front St., Belleville, ON, 613+968-7979, capers.ca KINGSTON

O

liVE

PLAY

A

Chef Stel Geor):e's thi rd Kin)l,ston caler) is li

l ight-hearled Italian trattoria/bistro. Tht'

lIine list - l i rtllall) ai l under $50 ncept for li s mal l reSCrle lisl - has a smatterinli: of illlerestin): rej.\ional ltalians. Prince Edward

r

Coum} standa d s. il lon li:side fun finds like a Colifornin "'nlmsin. DL)

QUEBEC

eo\ered: �O lIines b) the jl,lass represent­

STE-MARGUERITE-DU-LAC-MAS50N

injl, the speetrum of stl les. from Chabl is 10

'infande1. Thcrc arc plel1t)' of Canadian

and int('rnational selcoions and cnollj.;h odditie� - like mah
r

and libbibo from Pantc/le ia - to keep ('l'en

rejl,ularly_ !}SI

613-547-5483, olivea.ca

Chef/o" nef Hené Bodrij.;lIl'l. has ca n cd out

a nicl1l' fur Ba�que cu isine a nd t�lf)as in the c uli nar)' t'mbassy

rOll called the Byll ard

i\ [a kel. Som mel ier John Gross has aSSl'm­

r

e pered Il ith unsung Spanish rej.;ional wine� th<1t ne
dy p

i c

Il

93 Murray St., Ottawa, ON, 613+241-5500, navarrarestaurant.com

i

.

(Hill Zuc/mrkiw)

bistroachamplain.com

One dOCS1Ù u�uall) lIalk illlo a pub to drink

1

but it's the Ihin)l. to do al the \\'el injl,ton.

Publican "hnne \\'aldron brinj.\s the concept tu jl,astro level

10Ier'� dre lm

Masson, QC, 450-228-4988,

THE WELLINGTON GASTROPUB Il i ne.

l

back thc 19805. thi s 1 75-paj.\c wine list is a 75 ch. Masson, 5te-Marguerite-Du-Lac­

playfood.ca

NAVARRA

includinj.; the b iK\:l'5t collectiun of Domaine

de lu Homanéc Cunti 1 h�,,·c cVCr Sl'Cn da in,ll; wine

1 York St., Ottawa, ON, 613-667-9207,

OTTAWA

BISTRO À CHAMPLAIN

\\'here am l j.\oillj.\ if ! e\er \lin the 6/49? This pl
pdcd drinl..crs pla} injl, happll). a nd retllrnin)l.

39 Brode St., Kingston, ON,

r

FOOD AND WINE

Sommelier Gra)'son 1\!cDiarmid has il

Il ith an e>,.cellent. frequemlr

ehanjl,injl, menu. lapS dedicated

hl

mierobrell s

and nearl� 70 lIines, including slleh cool pieb

as B,C. chen in blanl' a nd

t\ustri.m bJ.m frJn

·

liseh, served in appropriate stelllllMe, IlSl 1325 Wellington St., Ottawa, ON,

613-729-1315, thewellingrongastropub.com

MONTREAL

L'EXPRESS

L'Express has been doinj.\ a tine job for 20

years or so nncl

Il het er l'ou ;lre lookinp. for h

li

c lassic Bor
lais. this has been. and still is. the refefcnee

Il hcn it eomes t<1 afrordable and inlc estinj/, Il ine lisls. HZ] r

3927 rue Saint-Denis, Montreal, OC, 514-845·5333

Wc don't decide wh;ch grapcs ta grow.

F;"d;ng: d", b"S( {cu;t {rom evecy aere ofv;neyard ;8 th" ult;n'Ble exp,""ss;on ofthe w;ncm..kc;. Art.

Th L Il,

Buyer's Guide+

, lb

J . LOH�

Weekly wine reviews

JLOHR.COM

del ivered ta your inbox

My Cellar Your personal cellar management tool

Mobile Search Wine notes and winery deta ils at your fi ngertips

DRESSED UP & READY TO GO!

For dirmer ouI. a JOII/ily gOlhrring. home parties o r kicking bock o f the cabin. TÎnhOrll Cmi< has

the willrs for the occasioll. - We are pral/ri ta show you Qur 100% eslate-growl1 variera/ lin/' up ami OIdfield Sl'rÎes will!'s. - At Tinhom Creei< we sustail10blyfarm our land and [rratr winrs of meril. Our 150 acres of YÎnryards are lacatrrl or1 two unique and diverse south Okollogan sÎtrs: the Golden Mi/I' and the Black Sage benrh. Our ability ta blend the grapesfrom these yineyards and capture the best rl!ararleristirs ofeach sitr sets us apart. - Visit our sPfftarular estatr wirlery in Oliver, BC and experiellcefor yourself We will we/come you will! open arms.

NAl1)RALLY SOUTH OKANAGAN www.tinhorn.COIll N° 52 - W.... Acce.. AUGISEP 10

MAY WE SEE THE WINE LIST, PLEASE? JOE BEEF/LiVERPOOL HOUSE

The list is a l11assi, e blackboard. li lied "ith

the hottest and most m ant·garde " innics

THE BLUE DOOR Fredericton, NB

Ihe Ilorid has 10 oHer. Speeinl attention is

This list is Clue and cicl'Cf. but that doesn'I

paid to B urgund) and the Loire. rBZ)

mean you should underestimate the sCTious

2491 Notre Dame W., Montreal, OC, 514-

'luality. Therc is a gond reSelye section
935-6504, joebeef.ca

tasty Asian l usion cuisine l)l·rfectlr. "ith

KAIZEN

eaeh ea tefl,ory litling the "b d" font used

Ycs. it's a SU5hi reSlaurant. and there arc

in the ini tiai s of the re�taurant. sueh

Iluec I>ages of sake thm are soureecl from

,IS

"be cool and darc" for sparkling wines. "b...'

el'ery" here from Oregon [() Japan. Ru t.

different" for e\otit· " hites ,md "be carcfu!.

be)ond Ihal. Ihe 1 5-page Iline lisi is loaded

thcsc Jrc dcliCJtc" for Ii)!)u rcds l ike pinot

lIith treasure$. The accent i5 on B urgundy.

noir. Cmig l'illlw)'

lIith I11nnr of the rcgions newest star " ine

100 Regent St., Fredericton, NB, S06-

proouccrs, [�tm points for a lenjl;t h) list of

4SS-2S83, thebluedoor.ca

Cha bl i s. (HZ) 4075 Ste Catherine St. W., Montreal, OC, 514·932-5654,70sushi.com PETIT ALEP

Ine�pcnsi\e. 1\ liddle Eastern-influenced cuisine and pagcs upan pages of II cll'priccd and "cli-chosen "ines from mostl) Euro­ pean countries. rRZ) 191 Jean-Talon St. E., Montreal, OC,

NOVA SCOTIA

NEWFOUNDLAND AND LABRADOR

WOLFVILLE

514-270-9361

PORTUGALCOVE

BLOMIDON I N N PIED DE COCHON

Besides reatu rin)!, )!,ood lucnl I l ine a s hou se

This restaurant is pure )!,Iuttony. bOlh in

Il ines. sommelier 1\1ichael Laceb} kceps a

terms of food and the" ine list The list. IIhich femures l'er) reasonable m arku lls and

lots of lariet}'. is not ol'erl) bi)!,_ Hather than listing n large amount of producers. Pied de Cochon lil..es to shollease the depth of a sin)!,le "iner). 50 l'ou

Il

il! often lind Cler)­

At1nntit'a's wine lisi has a large selection of

hu ge selection (40 pages worth) of \\ine at

Bordeaux. Burgundy and Italian, and a smal!.

his family's gorgeous old Inn. I le has more

bUi inleresting. br-the-glass selection (good

interesting. aged Il ines than an) other res­ taurant in the region. induding some NOI'a Scotia fal'ourite s (Iike Ihe Jost 99 1\1 ischuri­

netz) and dassics. inc l uding 1\losel rieslings

thing from the cnt ry le\'cI " i ne s nll the "ar

from the 19iOs and a 19iO Castillo Ygay

536 Ave. Duluth E., Montreal, OC,

195 Main St., Wolfville, NS, 902-542-2291,

514-281-11 14, restaurantpieddecohon.ca

blomidon.ns.ca

NEW BRU NSWICK

HALIFAX

SAINT JOHN

FIVE FISHERMEN

HAPPINEZ WINE BAR

\Ourist Irap; cuisinc is topnotch and somme­

ha l)pinez i5 a darI.. basement of a tin}'. funky lIine bar. ollned by Peter Smil. a Dutch man

lier I\,'ef) Gal ers Il ine list is terrifil,;. \\ ith

up to the h igh end, (HZ)

Il ho

has lil'ed in Ne\\ Bruns"icl.. for del'adcs.

from t\[arques de t\lariella for $295.

"hite Burgundy for $9, Cahors for $9). \\'ilh options including somc "ef)' intereSlin)!, half boules of rcd Burgund); AI1antica dcfinitcl)

hns Ihe ll'ine 10 match Iheir descIYtxlly highl)'­ louted cuisine. (CP)

(CI')

38 Beachy Cave Rd., Portugal Cove-St. Philips, NL, 709-89S-12S1, atthebeachhouse_ calatlantica WA

Don't mistake this c\cellent restaurant for a ,1

solid international selection. plus a decidedl)

O N T H E WEB For more web-exclusive restaurant piçks, go to wineaccess.ca.

local an)!, le. This is the best NOl'a Scotia

It is uni{lue in the region i n thm happinez

Il

ine list in t he country. lIith the prOI ince's

uses a Le Verre de Vin preserl
Il

I nes dassified b) suh-region, The list fea­

so il can oHer 26 IIcll-chosen. fai rl) priccd

turcs 26 bottles in total, inc ludin)!, 22 bY-lhe­

($6-$ I l ) " i n os b) the glass. Ilith lillie risk of

glass offerings at reasonable I)rices . (CI')

o"idi �ed lIine. (CP)

1740 Argyle St., Halifax, NS, 902-422-4421,

42 Princess St., Saint John, NB, 503-634-

fivefishermen.com

7340, happinezwinebar.com

ATLANTICA

PLUS

Our writers define the modern. post-recession wine list and describe what it is they look for in the perfeç! wine list. Have a local restaurant you think

deserves ta be on the list?

Go ta wineaccess.ca and post yOUT review alongside our writers' picks. YOUT review may be featured in an upcoming Buyer's

Guide+ enewsletter

For nearly two decades The Fairmonr Banff Springs has been pairing the world's mûst distinguished \Vine makers with dcliciously acclaimed culinarians. Amuse your palate as you rclish in the lasting finish of wine

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B UY E R' S G U I D E N EW R E LEAS E S ARGENTINA RED

9 2 TRAPICHE 2006 Vina Federico

Villafaiie Malbec La Consulta, Mendoza, Argentina Be SoIS. ON S34

Big, peppery. liquorice, black cherry, savoury. vanilla nose, W1!h clove, (offee, tobacco and strong floral undercurrents. Rich, full. roond and supple palate. W1lh npe, fine'grall'led tan· l'lins. More coffee, vanilla. black cherry. plum, liquorice, poultry spice. tobacco, minerai and ceda. flaveurs. Good length and finesse, W1th· out being heavy or a!coholic. A stylish effort tna! will furtne. irnprcve wlth 2 to 5 years of boule age. Bravo, Argentina! (ST)

BODEGA POESIA 2006 9 0 Clos des Andes

supple, easy palate with smoky. poultry spice. tobacco. olive. green herbs, orange, cherry jam and mocha f1avou�. Fresh. round finish for cur­ ren! consumption. Good restaurant wine. (AG)

88

BC S14. AB S17. MB S13, SK S14. OC S16. NB S16. NL 116

Just the right amount of oak and dark frUit on the nase. Perfect acidity, ripe. but wlth tannins that still have some grit. lingering notes of chocolate. spice and cassis in the finish. Not a blemish here. Impeccable, almost tao much 50. which is ilS only fault. (BZ)

88

Mendoza, Argentina

wines. but with very dark fruits and that earthy animal note and minerality one associates wlth the malbec Wlnes from t-rance's south­ west. Finesse to spare. (BZ)

ACHAvAL FERRER 2007

8 8 Quimera

Mendoza, Argentina

Be ISO. AB 148, ON 155. ac ISO

You can almost taste the grain of the freshly sewn oak. But, desplte the fact it completely lacks any fun, this is a seriously weil-made wine. The structure is beautiful. with a vibrant acidity and solid tannins, Smoke, vanilla, mocha and some dark, dark fruit. Rather brawny wine. (82)

88

DON MIGUEL GASCON 2008 1884 Reservado Malbec Mendoza, Argentina BC 117

Very spicy. orange. cherry jam. savoury, black olive. roasted mushroom, vanilla and tobacco aromas. with an herbai. meaty note. Very round,

TRIVENTO 2007 Golden Reserve Malbec Lujân de Cuyo, Northern Region, Mendoza, Argentina

S2�5;:;;="1iI

BC 523, AB S22. SK S23, MB 123. ON S2S, NS S24, NL

oc SN

Brings Argentine malbec to anolne. level. This i$ not Cahors, but not tha! ine)(pensive Argentine malbec, neither. Has those pretty floral notes you get from the best Argentinian

MICHEL TORINO 2007 Don David Reserve Malbec Cafayate Valley, Argentina

�

AUSTRALIA RED

88

BC S18, AB 119. MB SI7, SK119, ON S16, ac S18, NB S17, NS S17, NL S18

An attractive and robust shiraz. Good lift on the nose, with black cherry. plum. spice and dark chocolate. Good weight and sufficient acidlty, with ripe tannin and lots of fruit follow through on the finish. This is built for grilled meat wlth a marinade and sauce. (JO)

Shi raz Cabernet 8 6 South Australia

PENFOLDS 2008 Koonunga Hill

SC 117, AB S17. MB S18. SK S18. ON S17, OC S18. NB S19, NS S18, PEI S13. NL S18

Black cherry and blackberry run the show on the with vanilla, plum, cedar and light anise notes, as weil. The black and red berry flavours are just tart enough while the tannins are soft and the alcohol not too overbearing, (BMS) nose,

,

AUSTRALIA

Round. supple, warm, fresh palate, with light.

grainy tannins, cherry jam, pepper, curry, orange, chocolate, vanilla and tobacco f1avours. Good finesse and fruit, wlth some obvious alcohol on the finish. Drink now or over the neKt 18 months. (Sn

ARGENTINA

86

WOLF BlASS 2007 Yellow Label Shiraz South Australia

WHITE

SANTA JUL1A 2009 Viognier Mendoza, Argentina BCS12,ABS12

A drier version of this grape than the market leader from Chilean producer Cano Sur. but ,t isn't without its charm. More apricot and honey are in play here. with a flatter. perhaps ailier mouth. A perfect mid-week white for ch icken or creamy pastas dishes. Fine value. (AG)

WHITE

88

GREG NORMAN 2008 Eden Valley Chardonnay Eden Valley, Victoria, Australia ac S23. NB S16

Despite what the back label notes say, this is doser la oaked Chablis than typical Aussie chardonnay, with chalky minerality and green apple/lemon on the nase, as weil as some bultery lactic noIes and a bit of oak. On the palate, it is light-medium-bodied, with a light louch of oak. more lactic character and a crisp. lemony finish. Drink with shellfish or leman chicken. (CP)

winucc,,",ca· N° 55

BUYER'S GUIDE

NATIONAL TASTING PANEL

91

ANTHONY GISMONDI British Columbia

I�

CANADA

CANADA

RED

WHITE

BURROWING OWl 2007 Cabernet Franc Oliver, Okanagan Valley, British Columbia, Canada BC $33, AB $35

with plenty of sweet Anjou pear, ripe peach, apricot blossom and other exotic jasmine·

STUART TOBE British Columbia

\

DJ KEARNEY British Columbia

TOM FIRTH Alberta BEN MACPHEE­ SIGURDSON

This wine was a knockout at the Wine Access 2009 Canadian Wine Awards, and that is saying something given the numerous quality cab Irancs entered. This has a bit 01 that cheval blanc minerai thing under its ri pe, rich, spicy,

earthy, blaçk fruit. Just a whiff of local sage pul ls the entire wine together. It will keep a decade handily. In facto in 2017 you m ight want to serve it a l ongsi de a cheval to see how they both hold up. Impressive, as always. (AG)

Manitoba

DAVID LAWRASON Ontario

ORGANIZED CRIME 2008 Reserve Riesling Niagara Peninsula, Ontario, Canada ON $28 A really stunning auslese-Ievel-ripeness nose,

91

91

RAVI N E 2007 Reserve Red St. David's Bench, Ontario, Canada

floral notes. Despite barrel fermentation, there's nary a hint of wood to be found. The palate is dry. full and fleshy, with intense concentration, generous alcohol (14.5 percent) and a long finish. The finish is a linle hot and acid is moderate for rieslin g, but this opens a whole new style category for Ontario riesling and shows the potential for a new wave style that will broaden the consumer spectrum for the variety. (JS)

91

ROSE HALL RUN 2008 Rosehall Vineyard Chardonnay Prince Edward County, Ontario, Canada

ON $55

,

STEVE THURLOW Ontario

Ontario

JEFF DAVIS

On tario

Quebec

CRAIG PINHEY New Brun swiçk

THE RATINGS Wine Access provides opi nion on wine quality with a l00-point scale. Our der.nition 01 quality is: pure and generous expression ofthe grape variety (or varietles) arx! origin as stilted on the label. We look for purity (absence 01 lauhà complexity, bal­ ance and depth. Ail thewines reviewed have been tasted within the last six months, 95 to 100 Outstanding qualities ilnd exciting ta

drink. Der.nes grape and origin, with exqui$lle

harmony, lascinating complexity and great depth. 90 to 94 Excellent quality, providing great plea­

sure ta drink. Exemplary e:<pression 01 grape and origin, and offers very fine balance, complexity and depth. 85 to 89 Very good quality and enjoyable ta drink. Expresses its grape and origin weil, ilnd

provides good oomplexity, balance and depth. 80 to 84 Good quality and drinkable. Recogniz­

able grape and origln, perhaps masked by minor

fiaws. Balanced and basically correct, but simple

Below 80 Has fiaws that compromise character. N" 56 · W;n.,Ac�AlJG/SEP 10

From Niagara's newest showpiece winery, this blend of 60 percent cabernet sauvignon, 25 percent merlot and 15 percent cab franc is very lifted, fine and fragrant on the nose, with weil integrated cedar, blackberry, Iresh herbs a nd background vanilla. Ifs mid-weight, sineWj and styl ish, with considerable heat and tension. Quite dry on the finish, with loads of currant

fruit, spice and tea-like tannin. Excellent length. Best 2011 to 2015. (Dl)

$ANDHILL 2007 $andhill Estate

89 Vineyard Block C8 Meriot Okana g an Valley, British Columbia, Canada Ile $J�

Big. spicy, vanilla, tobacco, collee, savoury, ceda r, ba rnyard, cherry jam, gamey, warm kirsch nose. Round, rich, supple, but grainy, tannins. Clove, savoury, peppery, vanilla cream, coffee, chocolate, black cherry jam, tobacco

and cedar aromas. Finish is very warm and oaky, but has ripe fruit and good concentration. Very modern style that needs 2 to 3 years to integrate. (AG)

88

THE OLD THIRD VINEYARD 2008 Pinot Noir Prince Edward County, Ontario, Canada ON $35

The debut vintage fram this small, single­ minded producer on Closson Road immedi­ ate ly joins the top echelon of Cou nty pinots, with refined layeri ng of cra n -beet fruit, spice, thyme-like herbs and mi neral ity aromas ail set in a fine, sturdy, if youthfully tannic, frame. Best aged another year or 2. (Dl)

From chardon nay specialist Dan Sullivan, this is a stylish, refined and su rpr isin gly deep chardonnay, with a very generaus, rich nose

of buttered popcorn, peaches and honey, butterscotch, toast and gentle wood spice. Ifs mid-weight, creamy, a touch sweet, but ca rries great acid grip and lemony and minerai tension. Some warmth, with excellent focus and outstanding length. (Dl)

91

TAWSE 2008 Sketches Riesling Niagara Peninsula, Ontario, Canada BC $20, ON $18, NB $23

A superb value, and a gold medalist at the Win e Access 2009 Canadian Wine Awards­ one of only 2 riesl i ngs in Canada to win this distinction. Re-tasted months later, there is no let up. It shows an intense nose 01 lemon wax,

petral, spearmint and pear fruit, with a hint of honey. It's off-dry, very lively, yet fairly viscous, with acid ity that slashes the sweetness. Excel­ lent focus and l ength. (DU

90

JOIEFARM 2009 Chardonnay Unoaked Okanagan Valley, British Columbia, Canada BC $23, AB $31, OC $27

This is so bright, shiny and juicy that it almost has bl ing. U noaked chardon nay should be more than Uwithout wood " Something must replace it, and the best in Canada have not only the crispness of a Chablis (which is usu­ ally un-oaked chardonnay), but a certain green apple, lemon, herbai nuance. And, in many

ex amples. an old cheddar aroma, as weiL This wine has ail of that, makin g it a classic of the genre. It's mid -we i g ht, supe r fresh and br ight, with just a bit of a mean, green streak. Excellent l eng th . (Dl)

Read the complete results of the Wine Access International Value Wine Awards, încluding tasting notes, and reviews in the October/November issue of Wine Access magazine!

Subseribe now and reeeive 7 issues for the priee of 6 ! Your annual subseription starts with your bonus IVWA Oetober/Novem ber 20 1 0 issue. FREE. Visit wineaccess.ca & c l i c k on the IVWA order butlon or ca l i 1-877-936-9333 ex! 262 to subscribe!

WINEACCESS Canada's Wine Magazine . wineaccess.ca

BUYER'S GUIDE TWENTY TWENTY SEVEN 2008

Featherstone Vineyard Riesling 90 Twent Mile Bench, Ontario, y Cana da ON $25

minerai and bell pepper notes. Palate is bright, though a bit tart, with apple and grassy flavours. Four months of lees aging creates a creamy texture and a touch 01 nuttiness. (TF)

87

New Zealand-raised winemaker Kevin Pana­ gapka assists at Featherstone and bottles his own small batch of riesling from this site first planted in 1990. This has a terrific, complex nase of pineapple, pear, petrol and fresh mint. Ifs full-bodied, solid and well-balanced, with great palate presence. Excellent length, with a focused stony. lemony finish. (DL)

VINA MAIPO 2008 Reserva Chardonnay Casablanca Valley, Chile

MB $13 Vanilla, pineapple, mango, peach and some light spice mingle on the nase. Medium-plus­ bodied, there's a great balance of buttery va­ nilla from the oak and light acidity. Among it ail,

the tropical fruit flavours are ripe, fresh and vi­ brant. lfs an excellent chardonnay for the price that drinks weil on its own or should pair weil with some grilled salmon. (BMS)

FRANCE

CHILE RED

88

SANTA CAROLINA 2008 Dry Farmed Carignan Valle de Cauquenes, Valle dei Maule, Region dei Valle Centra!, Chi le

RED

93

DOMAINE DE BEAURENARD 2007 Boisrenard Châteauneuf­ du-Pape Rouge Châteauneuf-du-Pape, Rhône Valley, France BC $94. AB $89

BC$19

You will love the peppery, black cherry, elove, floral, sage-scented fruit here, flecked with bits of orange and roasted collee bean aro­ mas. Round, supple. easy and dry on the pal­ ate, it cames with an agreeable freshness (acid· ityl. Its orange, chalky, black raspberry jam, spicy, tobacco, herbai flavours, with light coffee notes and a savoury finish, flashes the " buy" signal. Simple, but weil-made, with solid fruit expression and intensity. Grown on dry-framed. aO-plus year-old vines. Good value. (AG)

88

VINA CASABLANCA 2007 El Bosque Winemaker's Choice Carmenère Rapel Valley, Chile MB $20

The jammy blackberry notes on the nase of this carmenère are intense, supported by earth, dark chocolate, ash and light vegetal notes Ifs ripe, viscous and full-bodied. with soft tannin and soft French oak addlng tex­ ture to the ripe black fruit flavours. There's a splash of almost-green fruit, sorne earth and some light acidity here. as weil, which adds complexity and would complement a pep­ pery beef dish nicely. (BMS)

CH I LE WHITE

CASA LAPOSTOLLE 2009 Casa 88 Sauvignon Blanc Rapel Valley, Chile

AB $16. MB $15. PEI $14

cherry, orange, plum, floral, liquorice, peppery, garrigue flavours. Very fruity, elegant, long, pure finish, with good acidity and balance. Drink now and for S years. Great for modern consumers. Good value. (ST)

88

CHÂTEAU DU TRI GNON 2005 Sablet Côtes du Rhône Villages, Rhône Valley, France BC $25

Sablet is hardly a household name, but the town sils between the more lamous sites at Gigondas and Rasteau. This wine has a definite spicy, liquorice, minerai note on the nose and palate, with bits 01 pepper and garrigue or dried herbs Aging takes place in a mix of old foudres and concrete vats, which explains the fruity, earthy finish. Try this with duck or rabbit. (AG) CHÂTEAU CHAMPS DE 88 VIEUX MARS 2006 Côtes de Castillon Bordeaux, France

QC$22

Smoky. black pepper, garrigue. floral meaty,

black cherry jam and liquorîce root aromas. Ripe, rich round and supple, with good acidity, yel elegant and full. Persistent, long flavours of vanilla, orange, cherry jam, black berry confi­ ture. smoke, pepper, meat and spice. Very fine fruit and structure: more acid and tannins than the regular version. (Sn

91

CLOS D E L'ORATOIRE DES PAPES 2007 Châteauneuf­ du-Pape Châteauneuf-du-Pape, Rhône Valley, France

Remarkably defined fruit, very ripe, linged with oak, finishing on a note of sweetness. Ripe­ styled , new Bordeaux that doesn't sacrifice too much tradition, but still for those palates used to a creamier-slyled wine. (BZ)

FRANCE WHITE

DOMAINE DE BEAU RENARD

92 2007 Boisrenard Châteauneuf­ du-Pape Blanc Châteauneuf-du-Pape, Rhône Valley, France BC $87, AB $88

BC $50

Big, black cherry jam, liquorice, peppery, 'picy, c love, Imi,e, garrigue, metlty, bltlck raspberry aromas. Rich, ripe, round, dry, supple palate. with light. grainy tannins. lots of ripe orange, raspberry, black cherry, liquorice. white pepper, minerai, kirsch, chocolate, tobacco and vanilla flavours. long, warm, fruity and fresh, with good extrac! Enjoyable now, but will improve with 2 ta S years age. Delicious. (AG)

91

DOMAINE DE BEAU RENARD 2007 Châteauneuf-du-Pape Châteauneuf-du-Pape, Rhône Valley, France BC $55, AB $46

��;-

Ail the diHerent grapes are harvested and barrel-fermented together. Floral, spicy, honey, apricot. vanilla. lemon, minerai, ginger, almond aromas. Rich, ripe, round, elegant and fresh palale, with a light, oily texture - quite delicate. Spicy, minerai, chalky, floral, apricot, ginger, quince, citrus and nully flavours. A tad warm, but very good finesse and balance, long and fresh. Only 1 0 barrels made Drink now or 10 years down the road. (Sn PFAFFENHEIM 2008

Ge r t ra ine 89 Alsace, France wü z

m

r

BC $20

Good varietal expression, with clean goose­

berry and lime aromas, a bit of grapefruit,

N" 58 · W;n.,Ac�AlJG/SEP 10

Black pepper, garrigue, smoky. spicy. black cherry, plum. meaty, orange peel, floral aromas. Full, round, soft, supple and fresh, with good acidity and soft tannin structure. Black

Nutty, spicy, honey, apricot, lychee and ginger aromas. Fresh. round, slightly fat entry, but good acidity and sugar balance. Baked pear, honey, apricot, lychee, sausage meat and ginger flavours, with a lemon, orange finish. Good intensity and value. (AG)

JAFFELIN 2008 Les Chapitres de

Bourgogne Aligoté 88 Jaffelin Burgundy, France

Be $19, AB $18, 5K $23, ON $15, GC '16, NB$17 Delicate - ifs a word you don't see 100 olten anymore in wine descriptions. Nuance doesn't score much, 1 guess. This is aligoté. Ifs a bare­ bones wine. Il doesn't have explosive perlumes, it doesn't "goo" Iruitiness. There is acidity, a touch 01 lat and just 11 h int 01 flowers and white citrus. Exceptional aperitil wine. Not sure how many people wili like this. 1 do. (BZ)

88

MANCIAT-PONCET 2007 Poui lly­ Fuissé La Maréchaude Vielles Vignes Burgundy, France

GC$29 White Iruit and minera lit y - like slicing a just ripe pear with a granite knile blade. Has a certain grittiness to it. Pulpous rather Ihan b u t t ery. Finishes minerai and Iresh, rather than buttery and rich. Chablis, with just a louch more warmth . (8Z)

87

aromas. Round, supple, forward palate, with light, grainy tannins. Tobacco, coHee, vanilla, black cherry, plum, orange peel, kirsch, peppery and meaty flavours. Quite elegant. despite the warmth and somewhat Iresh finish. Will improve with 3 to 5 years in bottle. Fine quality. (AG)

91

Be $30, AB $29, ON $25

= 9

Palauo is such an elegant wine when compared 10 so many modern reds that are heavy on Iruit and oak. The blend is 11 70125/5 mix of corvina veronese/rondinella/sagiovese, ail with a portion 01 rip assa. There is plenty of Italian dry­ ness, but it sits in the background against Ihe liquorice, red Iruit and peppery, tobacco flavours. Serve it with Bolognese now, or wait another 2 years for perfection. (AG)

PIERRE ANDRE 2006 Reserve Bourgo g ne Chardonnay Burgun dy, France

ITALY

NB $22, NL 520

�----;-' Although 2006 wasn't heralded as a red

Burgundy vintage. this straighllorward w ine illustrates it made very good whites that are great with lood. This has a clean nose 01 pear and red apple, hints 01 lemon and minerai, with little to no oak. The palate is medium-bodied. with moderate fruit. balanced acidity, minerality, integrated oak and a dry finish. Not bad for around $20. Serve with basic white fish or roast chicken. (CP)

ITALY RED

GAJA 2004 Pieve Santa Restituta

93 Sugarille Brunello di Montalcino, Ita ly

Be $229. ON $285, ae $224 Black pepper, savoury spice, cherry, cedar, toHee, 'obacco. mint and pencil shavings ail come out on the incredibly expressive nose of this 8runello. Ifs full-bodied, with an elegant viscosity and medium tannins. This allows the bright red cherry flavours to mingle with the earth, mocha and understated wood flavours on the palate. The acidity is tart without imparting a sourness, which suggests 5 to 8 years in the cellar might benefit the wine. Don', be surprised if you can't wait that long - this is a special Brunello indeed. (BMS)

91

ACCORDINI 2004 Amarone della Valpolicella Classieo Le Bessole Veneto, Italy

Be $60. MB $55 Peppery, floral, chocolate, meaty, plum, black cherry, liquorice root and Christmas cake

ALLEGRINI 2006 Palazzo della Torre Verona, Veneto, Italy

WHITE

BOLlINI 2008 Pinot Grigio

Trentino- Alto­ 88 Volano, Adige, Italy

Be S19 speclalty listing. AB $17, ON $17 Honey, nutty, fioral, quince, pear, anise and minerai aromas. Round, Iresh, easy style, with a hint 01 sweetness. Pear, nutty, quince, lemon, floral, spicy, butter flavours. Good richness, with a slightly austere. tart finish. Not quite as expan­ sive as the previous year, but still good. (AG)

85

the real thing at 2/3 the price 01 ils Burgundy counterparts. (AG)

PEGASUS BAY 2007 Pinot Noir

92 Waipara Valley, South Island, New Zealand

Be $63 Always a delicious version of the grape, this comes with a bright, black cherry colour. The nose is open, with spicy, smoky, rooty, cherry notes mixed with bits 01 compost orange and strawberry jam. Beautilully polished, silky tannins make this very sippable. A supple, Iruity, delicious pinot noir that represents the best that cornes out 01 New Zealand. Attractive NewWorld pinot that is every bit as exciting as top Burgundy.

(AG)

HILLS 2007 Pinot Noir 90 WITHER Wairau Valley, Marlborough, South Island, New Zealand Be S3S, AB 546

Savoury. carrot top, celer y salt barn yard strawberry, meaty, raspberry aromas, wilh a touch 01 tobacco. Fresh, round, dry, elegant palate, with very light tannins. Juicy, cherry, strawberry. celery. orange, vanilla, rhubarb, smoky, dried thyme and minerai flavours. The finish is rich and structured, if a bit tart. GreaI for pork or duck dishes. Very good effort. (AG) .

89

ATA RANGI 2008 Crimson Pinot Noir Martinborough, Wairarapa, North Island, New Zealand Be 528

GABBIANO 2008 Pinot Grigio Friuli-Venezia Giulia, Italy

Be $11. AB $13. SK $14, MB $14, ON $13. oc $12, NB $14, NS S12, PEI $15, NLSI4 Floral. apple. quince, citrus and earthy aromas Round, dry, fresh palate, with n u t t y, citrus, nectarine skin, spicy flavours, with a touch 01 butter and a short finish. Simple, food style at a fair pflce. The dellcate nature of thls wme would blossom under screwcap. (ST)

N EW ZEALAND RED

92

ATA RANGI 2008 Pinot Noir Martinborough, Wairarapa, North Island, New Zealand AB 580. ON 565

The 2008 is ail about bright, floral. strawberry and raspbe rry fruit aromas. with a dusting 01 minerality and earth. The entry is delicate, but silky and round, with big, bright, red Iruit flavours and smooth, supple tannins that slip eHortlessly along the palate. The finish is long and lingering. A very line pinot. This is

Crimson may be the archetypal New World pinot noir: hall Burgundy (the good hall) and hall New World (the best hall). The nose and palate are in sync, sharing a spicy, black fruit character and a long, silky smooth texture lrom Iront ta back, with moderate tannins and a dry, earthy, savour y note throughout. Easy ta drink now. Good value. Should be on every restaurant list in the c i t y. (AG)

89

MOUNT RILEY 2008 Pinot Noir Marlborough, South Island, New Zealand

Be 525. AB $23 Look lor a floral, liquorice, spicy, orange nose, with a touch of car1lway and curry spice. The palate is dry, round and elegant, with supple tannins. The flavours are a wild mix of tobacco leal, caraway, carroi top, cherry, orange peel and strawberry flavours, with 11 touch 01 tea leal. Good finesse. (ST)

wineacœ".ca· N" 59

BUYER'S GUIDE

N EW ZEALA N D

PORTUGAL

WHITE

91

ATA RANGI 2008 Sauvignon Blanc Martinborough, Wairarapa, North Island, New Zealand BC $22

A fine alternative style ta Marlborough. Look for a grassy, grapefruit, lemon grass and cooked goosebe rry aromas, with slightly nutty. smoky notes. Ripe, rich, juicy, dry palate, with spicy, passion Iruit, gooseberry, lemon, floral, mango, grassy and jalapeno flavours. Good length and concentration, with fresh acidity on the finish. Very dassy and a good value. (AG)

ROSË

86

r

r

South Island, New Zealand BC $30. NL $30

BC $13

Spicy, liquorice, floral, cherry, peppery, citrus aromas. Fresh, crisp, tart palate, with pome­ granate. rhubarb, raspberry, minerai, spicy flavours. Very crisp, simple style that will handle most foods. Solid value. (ST)

PORTUGAL

MATUA VALLEY 2009 Paretai

Blanc 90 Sauvignon Wairau Valley, Ma l bo ough ,

PINK ELEPHANT 2008 Rosé Portugal

WHITE

86

ALlANÇA 2009 Vinho Verde Vinho Verde, Portugal

percent aged in French oak. with substantial, round tannins in the baçk end. Very impressive

now, but will dearly improve in boille as it ages say 5 to 10 years. (AG)

CASTANO 2007 La Casona

MonastreU 86 Veda, Valencia and Murcia, Spain BC $10

Super cheap and !asty. Look for black cherry, pepper, floral, chocolate notes, with savoury aromas. The entry is soft and supple with a pinch 01 rustic tannins and good body. Choc­ olate, peppery, dried herbs, black cherry, fig and liquorice root flavours impress for the price. Good fruit and intensity makes this a great value. The wine is dry-farmed (no irriga· tian, which keeps yields natura" y low) and the ,

vines are 40 to 60 years old. Ali for around

Back up the truck and load up. (AG)

ON $8, NB $tO

Big, grapefruit and lime zest, asparagus, passion

SPAIN

fruit, Granny Smith, melon rind and gooseberry aromas. Fresh, crisp. juicy palate. with good

finesse. Green apple. lemon nettle, asparagus, green melon, gooseberry and grapefruit flavours, with a smoky note. Good finesse and elegance, with a very crisp. Granny Smith. jalapeno finish. Needs a bit of time to integrate,

but this is good stuff. (ST)

WITHER HILLS 2008 Rarangi

90 Single Vineyard Sauvigl non Blanc Marlborough, South Is and, New Zealand

WHITE One doesn't el\pect a heck of a lot Irom vinho verde, except refreshment, and this has that. With a Iresh green apple and citrus, minerai nose,

this pale greenish wine is very light in body, with the requisite slight fin, but makes up for it with tasty apple flavours (not unlike Mosel ri esling) and a fizzy, citrusyfinish, a bit longer than other vinho verde in the market. Enjoy chilled on the deck or with simple green salads. (CP)

BC $27

SPAI N FORTIFIED/DESSERT

Very intense jalapeno, asparagus, gooseberry, grapefruit rind, smoky and nettle aromas. Rich, round, tel\tured palate, with a Touch of sweet­ ness and j uicy acidity. Grapefruit passion fruit. jalapeno, melon, lees, grassy and netlle flavours, as weil. Good length, with a full finish. (51) ,

87

MON KEY BAY 2009 Sauvignon Blanc Marlboro ugh, New Zealand BC $15, AB $14, MB $15, SK $18, ON $13, OC $17, NB $19. NS $18, PEI $17, NL $17

A Iruity and easygoing sauvignon that will work with salads orchicken roasted with herbs. Bright aromas 01 peach, nectarine, grapefruit and herbai tea. Good acidity latches on to the fruit and herbai layers Good length. (JO) .

86

MOUNT FISHTAIL 2009 Sauvignon Blanc Ma r lborough , South Island, New Zealand BC $lS specialty listing

Bright, gooseberry, nettle and lighl jalapefio

nase with flecks of passion fruit. Round, fresh and elegant on entry, with a slightly sweet palate of green apple, passion fruit, interesting flecks of grass, asparagus, nettle and a lime rind finish. Solid fruit core. but the finish is a bit sweet and sour. Try this with Thai food. (AG) .

N° 60 _W"'*Ac�AUGl!.EP 10

$10.

90

EMILIO LUSTAU N/V East India Solera Sherry Jerez-Manzanilla, Spain BC $20/375ml, $37, AB $34, MB S17/375ml, ON $17I37Sml

Nice walnut, ruby colour. Spicy, toHee, walnut, dried citrus peel, chocolate, cedar, tobacco nose, with sorne floral character. Rich, ful', round, somewhat sweet style, but good acidity. Big rancio, walnut, toffee, orange peel, cedar, tobacco, earthy, peppery flavours, with sorne chocolate in the finish. lots of intensity here for desserts or spicy food, (ST)

SPAI N

87

TORRES 2008 San Valentin Parellada Spain ON $13, NB $13, NS $10

When it comes to the parellada grape, mos! Canadians only know of Cava, but This varietal wine shows how it makes a very servi ceable clean, fresh white. It has the green apple and citrus notes expected Irom the region and grape, alongside minerality, on the nase. On the palate, it is a light, clean, refreshi ng white, with citrus fruit, crisp acidity and a medium finish. Ideal for sealood tapas. (CP) ,

U N ITED STATES RED CHAPPELLET 2007 Napa Va ll ey

non 92 Cabernet Sauviglifornia Napa Valley, Ca

ON $69

RED

95

BODEGAS ALiON 2004 Ali én Ribera dei Duero, CastiUa-Leon, Spain BC $85 specialty l isting, $160II,SOOml, $48013,OOOml, ON $81, OC $83

Ali6n is made not far from the River Duero and the famed Vega Sicilia. That said, it is

an entirely diHerent wine modern, to begin with, and bold, with intense dark Iruit and meaty, minerai, liquorice flavours. It is 100 -

A concentrated and well-balanced cabernet. with complexity and impressive structure. Aromas include blackberry, plum, herbai tea, earth, chocolate cream and wood spice. There is a solid fruit core amid spice, earthy minerai

layers and firm tannin. The finish is elegant and long-lasting. Drink 2012 ta 2020. (JD)

2 0 0 7

BORDEAUX R e l ea s e

The 2007 vintage shows a deep colour and a fresh, complex nose of red ripe frurt.

The 2007 vintage deserves to join the group of the very senous wines. It shows a very

beautiful success in rts technical expression.

- Chateau Branaire-Ducru

.$_�WineM_

855 Burrard Street, Vancouver, BC V6Z 2K6 Tel 604.642.2947

•

Fax 604.642.2741

www.sunonplacewinemerchant.com Mfrom our wine cellar to yours�

Cu,

lOlO 1

Yo

BUYER'$ GUIDE

92

RAVENSWOOD 2005 Old H il l Zinfandel Sonoma County, California, United States AB $62, QC $70, NL $76

This top-shelf lin uses a total of 1 5 different varietals , with zinfandel making only 75 percent of the blend. Fantastic complexity ail around, the nose l iterally dances wilh spice box, blackberry, cedar, ripe berry fruit and woody aromas. On the palale, big and dense, with big fruits buffered by meaty tannins and big acid. Worth tucking a few away for up to 2015 or so. or. if you plan on doing some g rilling. this would be a greal compliment to gourmet burgers or prime rib. (TF)

91

E&J GALLO 2006 Frei Ranch Cabernet Sauvi g non Napa Valley, California, United States

91

BC $46. AB $50, QC $48

AB $30, MB $20, ON $24

Frei Ranch cabernet sauvigno n seems to get

better with each vintage. Compare d to other cabs from California of this quality, it is well­ priced and cerlainly delivers. ExpeCl lhe nose to show cassis and blackberry fruit, with mocha, warm spice and foresl f100r accents. The palate

is elegant, juicy and weil structured, with lots of f1avour. The focus is weil maintained onto the very long finish. Best 2010 to 2016. (5Th)

RAVENSWOOD 2005 Teldeschi Zinfandel Dry Creek Valley, California, United States

A bit hot at 15.5 percent alcohol, this is certainly

not a wimpy wine. Rich on the palate. with red cedar. thick black che rry fruits and a spicy. slighlly sweaty character. On the palale, big black fruits of cherry and bl ackberry, with dark bitter chocolate flavours adding to the fun. A bit abusive 10 the palate, but il you like b ig, b eefy z;n, you11 10ve this. (TF)

91

$T. CLEMENT 2006 Napa Valley

Cabernet Sauvi g non Napa Valley, Californ ia AB $46. ON $50. NL $50

A concentrated, complex and deftly balanced cab at a good price. look for appealing black­ berry, plum. dark chocolate, spice and dried fruit lift. A s olid fruit cenlre is joined by good tan n ic structure, with toasty and spicy oak hints contributing to the flavour profile. Very good length. (JO)

90

STAG'S LEAP WINERY 2006 Napa Valley Cabernet Sauvignon California, United States AB $47, ON $50, NS $58

The 2CX)6 5lag's Leap cabernet is starting to

show sorne n icely evolved notes here, w;th sa­ voury and complex wood spice, fruit and earth. The palate is full-ish and firm, nicely structured. with long finish. Fine example for current enjoy­ ment or short to mid-term a ging. (JS)

89

IRONSTONE VINEYARDS 2007 Qld Vine Zinfandel Lodi, California, United States BC $20. AB S18, MB SIS, ON $18. GC $18. NS $17

This offers excellent value for zinlandel, with its fresh nose of plum jam and blackberry. with sweet herbs and raspberry. The palate is very

juicy, with lots of fruit flavour and the finish is very l ong a nd Iruity It has a good depth 01 berry fruit flavours, with spicy notes. Try with spicy beef stew and grilled vegetables - espe­ cially red peppers. Best 2010 ta 2014. (STh)WA .

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ROAD I 3 RO.
EXPLORE URBAN CONTEMPORARY CUI SINE AS EXPRESSED THROUGH THE ARTISTRY OF THEIR RECENT AWARDS TO TEMPT 80TH VOUR CURIOSITY AND PAI::f.TE 1 2010 CNilTn. de. Rlitlueut. 1 Jeune. Commis

Commis chef Oulnn Siaplo was itWllrdcdtllIS WJry Drcst.glous pnze

and will now represenl Calgary ln Vancouver for Call1lda's top pos,!>on 1 2010 Fetu. ApP"tlz.r Challeng.e

1 Flrsl p"�.

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Chefs Laura Kennedy, J,noce Lee. Nicole I>ckuysschcr

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N- 63

B U Y I N G T H E LAB E L

1 BV

TOM FIRTH

More Than J ust Tu scany The wines of Northern Italy

A

11 100 nflcn. wc look 10 Tuscany 10 fulfill our Norlhcrn Italian rcd wine ncc
10

ltaly's patch\\ork of appellations - cspccially

in the nOT! hern rcaches of the "Land of Ennlria." Choiçcs range from 1 he bold re(1s of Piedmont's Barolos �lIld B�lrhllrcsco districts, 10 the famcd sparkling wines of Lombardy's Franciacarla region. Alto Adigc's siunning

whiles and rcds and the sl11oolh. casy-sillping Valpolicclili and ilS Icgendar)' ulllarollC labels From thc Veneto. \Vith so mucll dil'crsit)', il is cas)' 10 sec whythc �lltraction of Italian wines is ,IS Sirang liS crer. \Vhcthcr rOll arc redi�co\'ering :on nid f;l\"ouritc, or l ooking for soonclhing new, North_

crn hui)' is the [IIHCC to bcgin rour SC:lrch.

95

PlO CESARE 2005 Barolo B arolo , Italy BC $82. AB $77. OC $62, N$ $74

Still youthlul, the 2005 is slightly stemmy. with tar and sweet black vanilla aromas. but it has struc' ture and there is plenty lurking under the surface. Jaw.dropping. tannic a nd massive in the mou th, with intense dark berry fruits, tobacco/tar flavours and great depth. This is a keeper. Try one now, but wail at least 10 years belore opening an other.

95

$EREGO ALIGHIERI 2004 Vaio

Armaron Amarone Classico Veneto, ltaly BC$143, AB $120

The Vaio, which spends three years in Sioven ian oak barrels, is only made in great vintages and the -quality is readi ly apparent. -: Complex and evocative on the nose. smoky and herbai lones come to the fore, but are pleas· antly wrapped around dense berry fruits, with mocha and leather. Robust and sp icy on the palate. the wine is a touch too young still, but is contin ually evolving in the glass and with loads of structure. Cellar until at least 2012, but this is a long.term cellaring wine and should keep and improve until 2030 to 2040.

-�.

� -

91

AlO1S LAGEDER 2(X)4 Cor

Romigberg Cabernet Sauvignon Alto Adige. Italy AB $6()

Fantastic expression of cab· ernet sauvignon. with in· tense fru it and complexity.

Fresh cedar, smoke, leather, chocolate. rich soil. eucalyp.

tus. brine. blackberry and ginger notes. A bit of petit verdot in the bottle adds sorne floral charac­ ter. while on the p alate the flavours are true and elegant. Still very young, this was recently tasted along with the IIrst v'ntage from 1989, which was still showing sorne power. Drink now, soon and through 2020.

�

PlO CESARE 2007 Fides Barbera d'Alba Barbera d'Alba, Italy

91

90

AB $51. ON $45. NB $48. NS S48

a .. (

This single-vineyard barbera is labelled "Fides." which

translates to "trust" or "falth" in Latin. Although sli ghtly clunky and smoky right now latter 20 months spent in

medium-toast French oak), the nose shows plenty of dassic barbera notes in a fairly mascul ine package tha! is perlect fOf big meals or big palates. A minimum 2 to 3 years cellaring should allow the flaveurs to integrate more. but this will knock YOUf socks off then and weil into the ne)(t de<:ade.

l!9'

89

PlO CESARE 2007 Barbera d'Alba Barbera d'Alba, Ilaly

AS $36, OC $21, NSS36

brilliant nose Irom this 100 percent barbera wine - collee bean, spice, cedar, cocoa, . ..... ,,'& and tobatto leaf. with lig ht berry fruit notes, The palate is lively, with more fruit Ihan the nase and nice added complexity Irom the year and a hall in oak. This pOle ntial cellar dweller is a steal,

� y

90

A

MASI 2006 B ro lo di Campofiorin Veneto, Italy

BC $26, MB $27, ON $25, OC $26, NS $35, NL $37 A higher tier of the classic

Ca mpofiori n, with its semi­ dried grapes a nd double fermentation, this bottl ing has an addition of about 20 percent rondinella. Deeply coloured in the g l ass, with a touch of plummy red, the nase is bath jammy and spicy, with dried fruits, cranberry, leather, spice box and blackberry jelly ln the mouth - where it is vdvoty cmoolh and full f1avourod look for the same f1avours found on the nase, with a beautiful illusion of sweetness.

89

MICHELE CHIARLO 2006 Nizza La Court Barbera d'Asti Superiore Asti, P iedmont, Italy AB $62

The single-vineyard La Courte is top-shell bar­ bera, Lush and smok y on the nose, with some alcohol heat and salted chocolate, cof­ fee, and leather notes, Look for candied cherry and black

raspberry, as weil. The wine is a touch lean on fruit for some

palates, but shows power and depth, with an evolving range of f1avours as the wine opens in the gl ass, You could drink it now, but the smart move is ta wait until 2012 or sa ta start opening those bottles.

ALOIS LAGEDER 2008 Pinot Grigio Alto Adige, Italy AB $24

This is certainly not your ev­ eryday, run-of-the-mill pinOI " ,.. ...... grigio. The Laged er is initia lly quile lel!sy and floral on the nose, w hile working lowards herb, spice and apple notes, with a healthy dose of minerai to nes of lime and soapstone. The palate bri ngs more Iruit and creaminess ta the fore, while bigger acids and the lees ag­ ing should allow for short-ta mid-term cella,­ ing, and help it pair weil with an impressive ar­ ray 01 loods. Think savoury poultry and game, fish in cream sauces and sush i.

90

BELLAVISTA NV Cuvée Brut Franciacorta, Italy

MASI 2008 Masianco Venezie, Italy 8C $16, N8 $20, NS $18, PEI $19, NL$17

-"

"-Yl'oR

CA' DEL BOSCO NN Franciacorta Cuvée Prestige Franciacorta, Italy

91

BC $49, AB $42, M8 $50, ON $40, OC $38

cl i mate sparkl ing wine Irom Northern Italy is based on chardonnay, wilh pinot blanc and pinot noir roundin g it out. Good

This cool

mousse, with crisp apple

fruits and a slightly baked note. The,e is plen­ Iy ofbi�çuit �md miner81, both on the no�e 8nd palate, i n a refined and e legant wine. Made in the traditional method, the wine is complex, tasty and a perfect alternative ta that other spa rkl ing wine.

ALOIS LAGEDER 2005 L6we n g ang Cabernet Alto Adige, Italy

blend 01 pinot grigio and verduZla, the 2008 ,haws Iresh sea salt. apple, Iresh-cut wood and minA

eral notes, w,th a touch 01

match head and almond. On the palate, the wlne IS rlch and lull·f1avaured lor a white wine - part of which

is due ta the lale-harvested verdu�za. Masian­ co is billed as a white super-Veneto and is the p arlner wine ta the well-known Campofiorin. Serve chilled and il shauld go weil with a vari­ ety 01 white-friendly dishes,

89

AB $211375 ml, $45, OC $45

A pleasant glass of bubbly for any occa­ sion. Light toasty notes, along with Iresh citrus, baked pear, apple and decent, expressive minerai tones, finished off with a creamy mousse. Good acid structure and a ple asant finish Ihat goes on for miles round out this excellent bottle 01 Franciacor­ ta. Franciacorta can age Just like champagne. Serve chilled.

89

®

89

MICHELE CHIARLO 2007 Le Orme Barbera d'Asti Su pe riore Asti , Piedmont, Ita ly BC $24, AS $20, OC $16

i l -=:J

Le Orme is the number one export wine Iram Michele Chiada and it will blaw you away with its qual ity. A little more fruit-driven than some other offerings Iram Chiarla, Ihe '07 has Iresh,

spicy notes on the nose, with juicy, Iruity tones and a cool, floral touch. Lighter in body, but clean, with woody f1avours and ripe berry. Fin­ ish is good, but with a light touch of bitter­ ness. This wine can age, but it will shine with hea rty stews, game, hard cheese and rich

sauces.

90

MICHELE CHIARLO 2009 Nivole Moscato d' Asti Asti, P iedmont, Italy BC $17/375 ml. A8 $16/375 ml, OC $11/375 ml

Perhaps the best-knawn Moscato d'Asti ta Cana­ dians and olten found in ;! h lf h"TlI.., th.. Niv"l.. i� summer in a glass. Ripe , 1 melon and h oneydew, with floral, honey, peach, mango and a soapstone miner­ a l ity. Gaad mousse, the bubbles a re tight and delicately offset the sweetness 01 the wine. Serve chi lied and soon - this is n ot meant for cella'ing. WA

�

A8 $50

This is a blend 01 ca ber­

.....

net franc and sauvignon, with a touch of merlot,

Rich and intense on the nase, with heady aro­

mas 01 cedar, peppers, liquorice and cassis, Flavours stay true on the

palate, with a lew floral characteristics, while leather and tobacco com plement generous berry fruits. Oak aging for 18 manths saltens still-firm tannins and provides a hint of sweet vanilla. Drink now or ove, the next 10 years.

O N T H E WEB For more wine reviews lrom Northern Italy, and around the world, visit wineaccess.ca and search our extensive wine notes data base.

wineacœ",ca· N" 65

FI N A L B L E N D

1

SY A N T H O N Y G I S M O N D I

Speed Tasti n g

Wine marketing benefits wh en it steals a page from m od ern Cupid's playbook

1

confess 1 h:ne nel'er laken a sommelier

lIilh Ihe houle as il is fOf Ihem 10 gCI face

course. nor hal'e 1 worked in a restau­

lime lIith Ihe Il inemaker. On Ihm nme.

ranI. 1 hal'e. hO\l'el'er. attended sClcral

please heed Ihis message 10 Il incries: if

thousand lIinemaker's dinners and lIine

Ile do nOI sce Ihe houks. Ile lIili nCI'er

crs IIho Il cre gil-en si.\ minutes to tastt' Ihe

la�lings. II hich. 1 Ihink. does makc me a

femember whkh Il ines Ile drank. i\!cssage

IIine , ask que,tions and hem Ihe stor} of the

tl'IX' of c\l>ert on Ihe subJcc\.

to

both from thelr souls and thl'ir boules. E..eh winer} I>rincipal Sai a table whl're Ihe) poured Iheir marquee \\int' for si� tasl­

sommeliers and sen'ers lrained in 1:1ble

lI"inl', tht· principal and the \linel"}.

l 'In n01 )!,oing to drone on aboul Ihe be-

Clearin)!, 1 0 1 . do nOI Il hisk all'a)' the empl)

hind-Ihe-�cen(' mechanics - Htfficc to sa)

botllc before el'eT)'one nt the tahle has had

therl' is mllch thal is t,tken for granted h) the

chance to make a connCÇ[ion Il ith the \Iine,

lIines and a sense th'll tht')" hdd e�perienced

auendanls nt thcse gmhcrinj!.s. Whde most

the �peaker and the bOille ilself.

sO!1lcthinjl. (ell people el'cr do - name1). !he

of us n ccd nCl'l'r ta \l'orr y about silch Ihings

Ninet) minutes ]aler. elt'!,!'one left the room a

Indifferenl or dislracted Il inemakers and

as tablc ammj!.cmcnts dnd the dish soap

missinj!. boules hal'e become ail 100 common

used on glasses. as l'OnSUmers jJ
nt taslin)!,s and el'enIS. In m) l'iell . as a re-

monc) to j!.0 ta a winemaker's dinner. there

suit. mas! of IlhM passes for Il ine marketing

lI ith 1-1 fan!astil' s!ories

.

d

t.lste of 1 -1 jl.reill

chan('c 10 eogagt' in one-on-one eOnl,le! Il ith SUlllt" of Ihe wine IIOrlJ'S bijl.jl.cst n,tmes.

1\1 $75 a ticket. it

IIJS

Ihc oarga in of

the l'car. Just ask anyone Il ho tasled the

arc duel' Ihin).\S Ile need 10 ask oursehcs. or.

is geuing so old and lired. il requiTes a seri-

Beaucaslcl 2007 I lomm'lge, Ilhich rt'tails

beller yel. ask thc organizcrs before handin,l(

ous ol erhaul 10 hale an) real effeet on the

for $350. lI ith winer) cO-O\lner Thomas

mer our hard-earned mone)': Ilill the aClual

alerage consumer. But hope. and a nell \lil)

Perrin. Thc)' \l'ill nel'er forget il. l n fact.

Ilinemilker he lit the dinner? \ViII 1 hme Il

uf doing things . is out there. 1 lIas pMI of a

each nttendee lefl the rOl1111 Ilith more Ihan

chance 10 speak \l'ith him or her directl} at

,l(rUlllldhreaking Ilell speed lastinj!. elcnt al

1 -1 slOries - simpl)' add 10 that numbcr

ml' table? And lIill l bc able 10 sec ail of the

the 21 st annuai VancoUl'er l'Ia}hmlse lnter-

thc peTwl1al SIO!'!· of Ihcir time spent Ilith

bottles of ail the \\'ines !l0ured at the dinner?

national \\'int· Festilal hcld this past April.

some of the most inlcreSling and passionale

\\'hile these ma} secm the mOSI basic of

The concept behind speed tasling is the

penple in the indust!,!,. The \l'ines. the da) .

queslions, it is shoekin)!. hO\I oflen organi;:-

same as the one hehind sl>ced dat ing. 1\11)-

the bottle� ail bccomc un forgellable. Il hieh.

crs, and Il inemakers themscll'cs, negieci

one familiar Ilith spt'ed dating lIili recogniœ

nfleT ail is sai(1 and donc. is Ihc rcai lloinl of

these simple clements that make Ihe el'ent

the basic format. and for those IIho han'

lIine m
SO "orll,,\ hile for Ihe eonsUlllers_

nelCf tried il, Ihe �t'l-Ul' is l'rell)- �iml'I�' ­

These dinners oflen 1;0llle nt the end of a long dn} Ihm he)!.an. for Ihe

Il

inem nker al

it is a formalizl'd millchmaking plllcess. designed

least. in another lime zone. \\'hile 1 am sure

to encourage parlicipants

il is a lOI casier ln chat Il ilh l'our diSlribulor

trJ meC(

and the Illedia !han I\ork the room. lell !hnl

of nell people in a shoT!

10 Ihe consulller 1\ ho pa id $ 1 2 5 to bc ho�ted

alllOUI1l of lime, Throll

b) )'ou . !fthe point is

to

huild the brand and

a large number

in dt'ments of a form'II

sl'II the lIine. then the lIinemaker should

\l'ine lasting a nd theT('

be un the mOl'e ail night . l isit ing t'ach tablc

l'ou h,IIC it.

in Ihe ruom and makin)l that ali-important connection \l'ilh the CUSlOmers. That's hOIl Iline is sold. The da) foIlO\I'­

lne Speed 1'..sting elenl al l'la) house bruughl logt'ther 1 " prin­

ing an CI ent. names on menus. II-ine lists

ci pals. 1 -1 great Il ines IInd

and store shl'kes mean nothing 10 consum­

8-1 tasters. eaeh of Il h0111

ers unless Ihe)' Gill link them 10 a powerful

C\j>l'rienccd a ShOfl. in­

melllory o f Ihe el'ent. the Ilinemaker. the

(l'n�e mL�ting lIith each

bottle and the label. Thm is Il h} il is almosl

of the presenters. Ilho

as i lll]lOT!ant for attendees trJ gel face time

\\ere puuring out passion

N° 6-6 _W.,.,Ac<noAU(ilYP 10

IIlustralion by Pierre Lamielle

RE-CORKING CLI N IC � TORONTO, CANADA Friday September 24, 20 1 0

"Wh at's i n yo u r cel l a r? " ANNOUNCING THE RETURN OF PENFOlOS RE·CORKING CllNIC TO TORONTO Wine connaisseurs know Penfolds as one of the world's

�. SIN 389

"...... 1 '.'.U

mos! collet:tible wines. What they may not know is tha! the 2010 Penfolds Re-corking Clinic offers you the rare opportunity 10 have your Penfolds wines evaluated alongside Chief Winemaker Peter Gago. If necessary, they may be opened, topped up, re-capsuled and certified by Penfolds in conjunction with Christie's Auction House, ail al no cost 10 you Il is the ultimale in after-sales service. ,

_...... cOlono....ln�1I . com -

Colle Cobos (55091 Ag.olo. Lujon do Cuyo. Mandozl). A'genli"o

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