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holiday helpers.

Exclusively at

Our decadent Chocolate Dessert Cups are handmade in our bakery with real whipped cream,

fresh fruit and 72% dark chocolate!

Strawberry Shortcake

Piña Colada Float

Frutta di Bosco

Mocha Madness

Chocolate Brownie Extreme

3www.occasionsmagazine.ca/nlc

Winter | 2012/13

InsideWelcome 4Undiscovered Treasures 6Drink of the Season 8Themed Celebration 11Liquid Lexicon 20Gifting 24Expert Advice 26Tasting Menu 29Mixology 34Restaurant Spotlight 39Local Flavour 42Grape Expectations 45Last Bite 50

occasionsOccasions is a premier food and drink magazine published byTranscontinental Media for NLC and is intended for theenjoyment of Newfoundland & Labrador consumers.

Publication Director: Greg Gill, NLCFood & Drink Editor: Mark DeWolfEditorial Board: Rob Simms – VP Sales and Marketing, NLCGreg Gill – Director, Marketing and Communications, NLCVicki Colbourne - Category Manager, Spirits / Beers, NLCBlair Boland – Category Manager, Wines, NLCErin Brennan - Special Events Coordinator, NLCMark DeWolf – Food & Drink Editor, Transcontinental

Group Publisher TC Media: Fred FianderRegional Director of Sales: Joel HartlenAccount Executives:John Eagles, Mark DeWolf, Annie LangleyFood & Drinks Editor: Mark DeWolfArt Director: john eatonAdvertising Coordination: Meaghan FerdinandPhotography: Perry Jackson, Ellie YonovaFood Stylist & Props: Mark DeWolf, Kelly NeilContributing Writers: Karen Armstrong, Mark DeWolf,Liz Feltham, Michele LeBlanc, Pat ThompsonCopy Editor: Ken Partridge

Copyright 2012/2013 by TC Media Inc.All rights reserved. Reproduction of any article,photograph or artwork without expressed written permission from thepublisher is strictly prohibited. Materialssubmitted for consideration should be accompanied bya self-addressed stamped envelope. The publisher cannot acceptresponsibility for unsolicited materials.

211 Horseshoe DriveHalifax, Nova Scotia, B3S 0B9Tel: 902.421-5888 Fax: [email protected]

DisclaimerOccasions Magazine makes no warranties of any kind, written or implied,regarding the contents of this magazine and expressly disclaims any war-ranty regarding the accuracy or reliability of information contained herein.Occasions Magazine further disclaims any responsibility for injuries ordeath incurred by any person or persons engaging in these activities.The views contained in this magazine are those of the writersand advertisers; they do not necessarily reflect the views ofOccasions Magazine and its publisher, TC Media.

Please note all products listed within this publication are available in mostNLC stores throughout Newfoundland & Labrador. Prices and availabilitysubject to change without notice.

Newfoundland Labrador Liquor CorporationP. O. Box 8750, Station A, 90 Kenmount RoadSt. John's, NL A1B 3V1Fax: (709) 724-1152Phone:(709) 724-1100

On the CoverWinter’s here! Time to bundle up for coldweather fun! After a brisk day outside, getthe gang together back at the house orcabin for a pot of hearty stew and spikedhot chocolate.page 11

Themed Celebration Tasting Menu

Mixology On the Cover

CONTENTS

www.nlliquor.com

Published By

Published for

4 Occasions Winter 2012/2013

WELCOME

WELCOME | TheWinter Issue

Soup’s OnOutdoor activities are a big partof most Newfoundland andLabrador residents’ winterschedule. We’ve devised a menufeaturing hearty soups, designedfor an after-ski –skating, or –tobogganing party. Thesecomfort foods are guaranteed to

warm up you guests after a day out enjoying the briskwinter air. Enjoy the recipes in our Themed Celebrationarticle, found on page page 11.

Inspired by the ClassicsWhat better time to curl up infront of a fire than a coldwinter’s eve? We suggestputting on an old movie fromthe 1960s with a bag ofpopcorn and a warmingcocktail. In ourMixologyfeature, found on page 34,we’re serving up some classiccocktails inspired by Mad Menand the Rat Pack.

ATaste of BordeauxNLC is hosting its first Wines ofBordeaux Tasting Event thiscoming February. The tastingfeatures an impressive lineup ofBordeaux wines and should bethe wine event of the year. Toget you primed for this specialevent, we’ve provided a crashcourse on Bordeaux. Read ourSpecial Events feature on pg45 and discover for yourself

why the wines of Bordeaux are revered amongst wineenthusiasts and collectors alike.

Go Out and Get CozyThis winter get out and enjoyour province’s tastes. As KarenArmstrong discovers,Newfoundland and Labrador ishome to some wonderfulrestaurants that are sure tomake it worthwhile to ventureinto the cold. Karen sits downin the comforting environs ofAqua, Basho, and Madison’s inthis edition’s RestaurantSpotlight. Find the article onpage 39.

WinterContentment

to aof

www.therooms.ca 709.757.8000 | 9 Bonaventure Ave. | St. John’s, NL

This is my place...to make memories with my

friends and familyThis is my season. Colour and light and his little eyes wide with wonder. And this is my place. A place where time stands still. Away from the hustle and bustle, this is the place for enchanted dreams and family traditions. For comforts and joys, and a pocket full of magical mummers. Because I want him to feel the warmth of a homegrown holiday...

This is our place.

Visit our website for a full list of Christmas programs.


GREAT FINDS | TheWinter Issue

Infused with SpiritInfuse a little life into your nextholiday party by serving spiritsenhanced with natural flavours.Lamb’s has retooled its BlackSheep Rum recipe, and now thisvanilla-infused spirit is adelicious treat that can bemixed, cooked with, or enjoyedon its own.

Closer to home, Newfoundland& Labrador’s own Auk Island Winery hasmerged the sweet molasses flavours ofScreech Dark Rum with a local blueberrywine to create a unique product bestserved with a little soda. Theresult is a wildly deliciousspritzer. For a treat that’sdelicious anytime, look nofurther than the latestoffering from Bailey’s.Their newest version,infused with biscotti –Italy’s famous twice bakedalmond cookies – will addflare to any occasion.

Wines to ImpressWow your guests with these offeringsfrom your local Liquor Store. ChampagneVeuve Doussot Demi-Sec is a fragrantChampagne with just a hint of sweetness.Serve it before a meal, with pâté, or as

Undiscovered TREASURESa refreshing closeraccompanied by a lightfruit-based dessert.When it comes to a red wineto serve with the maincourse, we’ve looked south(way south) for ourinspiration. Norton MalbecReserve and Irony NapaValley Cabernet Sauvignonare two wines that have wonover critics with concentratedfruit flavours, impressive structure, andaffordable price tags. Both winesregularly receive scores of over 90 points

from recognized wine critics.

Inspired by the OldCountryMill Street Tankhouse is a paleale inspired by the traditionalbeers brewed in England, butwith a North American twist.This full-bodiedale is loaded withtoasty malt andspicy hop

character. The NorthAmerican twist is the originof the Cascade hops, whichare grown in the PacificNorthwest.

Also new to the is The Singleton of Glendul-lan, the last distillery built in Dufftown, in theheart of Speyside. Of course, being the youngkid in town in Speyside means it’s still morethan 100 years old. This Single Malt is a deli-cate yet spicy dram with a creamy, smoothpalate and lingering dry finish.

Featured Products:Lamb’s Black Sheep Spiced Rum(750 ml, $27.25)Outport Blueberry(375 ml, $14.95)Bailey’s Biscotti `Liqueur(750ml, $30.98)Champagne Veuve Doussot Demi-Sec(750 ml, $45.49)Bodega Norton Malbec Reserve(Argentina, $18.48)Irony Napa Valley Cabernet Sauvignon(California, $22.99)Mill Street Tankhouse Ale(6 pack, $13.99)The Singleton of Glendullan 12 YO(750 ml, $49.99)

DRINK OF THE SEASON |Winter

CRAN-CITRUSPROSECCOPUNCHServes 1Ingredients1 cup sugar1 cup water2 oranges, zested, juiced4 cups cranberry juice1 bottle LaMarca Prosecco

(Italy, $19.48)Orange slices for garnish

Directions1. Place the sugar, water and

orange zest in pot overmedium-high heat.

2. When the sugar dissolves,remove from the heat andlet cool; strain.

3. Combine the orange juice,cranberry juice, sugar and watersolution (simple syrup) in a largecontainer or punch bowl.

4. Ladle punch into glasses and topwith equal amounts of Prosecco.

5. Add orange slices to each glassand serve.

THE TASTE OF

winter

Occasions Winter 2012/20138

ALL NEW LOOK. SAME SMOOTH TASTE.

2012 INTERNATIONAL WINE AND SPIRITS COMPLETION SILVER MEDALCanadian Club Premium, Canadian Club Reserve & Canadian Club Classic

2012 CANADIAN WHISKY AWARDS SILVER MEDALCanadian Club Premium

2012 SAN FRANCISCO WORLD SPIRITS COMPETITION SILVER MEDALCanadian Club Classic

www.facebook.com/canadianclubcanada Canadian Club® Canadian Whisky, 40% Alc./Vol. © 2012 Canadian Club Whisky Company, Walkerville, Ontario, Canada

OFFERING AWARD WINNING WHISKY SINCE 1858

ALL NNEW LOOKK. SAME S AMOOTH TASTE.


Winter’s here! Time to bundle up for cold weather fun:skiing, snowboarding, skating, or sledding. After a brisk dayoutside, get the gang together back at the house or cabinfor a pot of hearty stew and spiked hot chocolate.

Après-ski (or skate, or sled) parties should be relaxed andeasy: hot soup simmering gently on the stove, a stack ofbowls and spoons (and homemade biscuits) at the ready.

Make a soup buffet by placing covered ceramic pots orsoup tureens on home-made trivets on the buffet and let

Soup’son!

by Liz Feltham


Directions1. Heat the oil in a heavy-bottomed pot overmedium heat.

2. Add the garlic, celery, red onion, andjalapeno pepper and cook until softened.

3. Add the beans, corn, vegetable stock, andtomatoes.

4. Bring the stew to a simmer; stir and serve.

FOOD | Themed Celebration

guests help themselves. We’ve added acrafty chalkboard menu to our buffet, soguests know which wonderful soup awaitsthem in each pot.

Be sure to provide potholders and lots ofladles for ease of service, and don’t forgetthe drinks. Set out a thermos or two of hotchocolate (adult and kid friendly versions)and let the warmth of hot soup and goodcompany drive away the icy chill.

Spicy Corn & Black Bean Stew

Spicy Corn&Black Bean StewServewithOyster BayHawkes BayMerlot (NewZealand, $20.49)Serves 4-6Ingredients1 tsp olive oil3 cloves garlic, crushed½ cup diced celery¼ cup diced red onion1 tsp chopped jalapeno pepper1 cup cooked black beans½ cup corn kernels½ cup vegetable stock1 cup canned crushed tomatoes


Sweet Potato & Bourbon Soup

Sweet Potato&Bourbon SoupServewith J. Lohr RiverstoneArroyoSeco Chardonnay (California, $18.98)Serves 4-6Ingredients4 slices bacon, diced2 large sweet potatoes, cubed1 medium yellow potato, cubed1 tsp flour2 cups vegetable stock½ oz Jim Beam Black Bourbon

(750 ml, $29.99)

Directions1. Cook the bacon in a large, heavy-bottomedpot over medium heat.

2. When the bacon begins to crisp, drain offthe fat, reserving one teaspoon.

3. Set the bacon aside, return fat to pot, andadd the sweet potatoes and yellowpotatoes.

4. Cook over low-medium heat, covered,until the potatoes are tender.

5. Sprinkle flour over the vegetables andcontinue cooking for two to three minutes.

6. Slowly add the vegetable stock, stirringcontinually, until the broth is thickened.

7. Add the Bourbon and reserved bacon andserve.

Chicken&Chorizo StewServewith TapenaGarnacha(Spain, $15.99)Serves 4-6Ingredients1 tbsp butter¼ cup diced yellow onion½ cup diced celery½ cup diced carrots1½ cups chicken stock1 tbsp all-purpose flour1 cup diced potato, washed and unpeeled1½ cups diced chorizo (spicy dry-cured Spanishsausage)

1½ cups diced cooked chickenSalt & pepper to taste



½ cup diced cooked turkey½ tsp summer savoury¼ tsp dried sage leavesSalt & pepper to taste

Directions1. In a large, heavy-bottomed pot over highheat, bring turkey stock to a boil.

2. Add the barley and then reduce the heatto low. Cover and simmer 25-30 minutes,stirring occasionally.

3. Add the carrot, onion, celery and turnipand continue to simmer, uncovered, foranother 25-30 minutes. The barley shouldbe soft and vegetables should be tender.

4. Stir in the turkey, savoury and sage. Seasonwith salt and pepper; serve.


Directions1. Heat the butter in a large, heavy-bottomedpot over medium heat.

2. Add the onion, celery and carrots and cookuntil softened, stirring occasionally.

3. Sprinkle the flour over the vegetables andsauté. Stir for two to three minutes, untilthe flour has absorbed butter.

4. Slowly pour in the chicken stock; bring to asimmer and then add the potatoes.

5. Continue simmering until the potatoes arecooked.

6. Add the chorizo, chicken and season withsalt and pepper; serve.

Chicken & Chorizo Stew

Editor’s Tip:Be sure to get a Spanish-style chorizo as theyare already cooked (technically speaking,they have been cured). If you can’t find Span-ish-style chorizo, you can useMexican style,but you will need to cook the sausages first.

Talking Turkey SoupServewith Arboleda Chardonnay(Chile, $17.97)Serves 4-6Ingredients3 cups turkey stock (prepare as per chickenstock)¼ cup uncooked pearl barley½ cup diced carrot½ cup diced onion½ cup diced celery½ cup diced turnip

Talking Turkey Soup


Chill Busting ChiliServewith PumpHouseFire Chief’s RedAle(6 x 341ml, $13.99)Serves 4-6Ingredients4 strips uncooked bacon, roughly chopped½ cup chopped onion4 cloves garlic, chopped fine1 tbsp finely chopped fresh jalapeno peppers2 lb lean ground beef4 cups canned diced tomatoes, undrained1 tbsp tomato paste2 cups cooked red kidney beans1 tbsp chili powder2 tsp ground cumin½ tsp dried oreganoSalt & pepper to taste

Directions1. In a large pot over medium heat, cookbacon for two to three minutes, stirring sothe bacon doesn’t stick.

2. Add the onion, garlic and jalapeno andcook for a further one to two minutes,until softened.

3. Add the ground beef and cook until crum-bly and no longer pink.

4. Stir in the tomatoes, tomato paste, beans,chili power, cumin, oregano and continuesimmering for at least 30 minutes to allowthe flavour to develop.

5. Season with salt and pepper to taste; serve.

White Hot ChocolateServes 4Ingredients8 oz white chocolate, finely chopped¾ cup heavy cream3 cups milk4 oz Bailey’s Irish Cream Liqueur(750 ml, $29.99)

Directions1. Melt the chocolate in a double boiler overmedium heat.

2. While the chocolate is melting, heat themilk and cream in a heavy saucepan justuntil simmering; stir in the melted choco-late.

3. Add the Bailey’s Irish Cream Liqueur andserve.

Chill Busting Chili



A rich-tasting ratatouille with Jarslberg?

Jarlsberg’s deep flavour

melds perfectly with the

freshness of fall vegetables

in this hearty harvest

classic.

Visit jarlsberg.ca and see

how Jarlsberg transforms

familiar dishes like this one

into new family favourites.

Fall vegetable ratatouille with Jarlsberg

Say,

For recipes go to Jarlsberg.ca

White Hot Chocolate / Dark Hot Chocolate


DarkHot ChocolateServes 4Ingredients2 oz unsweetened dark chocolate2 cups milk1 cup heavy cream2 eggs½ cup sugar1 tsp pure vanilla extract4 oz Kahlua Coffee Liqueur (750 ml, $28.99)

Directions1. Melt chocolate in a double boiler over amedium burner.

2. While the chocolate is melting, heat themilk and cream in a heavy saucepan justuntil simmering; stir in the melted choco-late.

3. In a large bowl, beat eggs and sugar untilpale yellow, stir in vanilla extract and theliqueur.

4. Slowly pour the hot milk and creammix-ture into the melted chocolate and stirwell.

5. Whisking steadily, slowly pour the egg mix-ture into the chocolate cream.

6. Blend until heated through.

Editor’s Tip for White Hot Chocolate andDark Hot Chocolate:Simply omit the liqueur to make akid-friendly version.

You wanted great pricing and lunch served in a timelymanner. Now you've got it at the new SCRUNCHIONSRESTAURANT of the BAY ROBERTS HOTEL.

You wanted a touch of elegance and romance for yourdining experience. You told us so, now you've got it atSCRUNCHIONS.

You wanted a menu makeover and desserts from scratch.Well, you've got that too at SCRUNCHIONS of theBAY ROBERTS HOTEL.

The dining experience is complete at SCRUNCHIONS withgreat food reasonably priced, an unrivalled setting and

venue, and LIVE piano music every Friday andSaturday nights through to Christmas.

Come join us for lunch or dinner and livemusic every Friday and Saturday evenings at

SCRUNCHIONS! Please book your Christmasparty early and reserve your place at our New Year's Evecelebration! Spaces won't last long.

We are open to serve you 6 days a week Tuesday toSunday. Restaurant hours are seasonally adjusted, pleasecall 709 786- 4700 for information. Reservations arehighly recommended.

72 - 76 Water Street, Bay RobertsConception Bay NL CanadaPhone: 709 786 4700Toll Free: 800 786 4703www.bayrobertshotel.ca

Heineken’s distinctive flavor

offers a refreshing European

taste that has made it a

favorite all over the world

HEINEKEN 5L KEG Perfect for any party

R

5L keg only

(while supplies last)

$3499

RICKARD’STASTER’S PACK Rickard’s invites you to explore how our flavourful beers complement your favourite foods. Visit rickards.ca to discover new pairing suggestions.

WHITEThe hints of citrus and corianderin this unfiltered Belgian-stylewheat ale pair well with seafooddishes and salads.

RED

The fusion of three roasted malts and brewer’s caramel makes this Irish-style ale an ideal pairingwith grilled meats andcomfort food.

BLONDE

The unique blend of four hops in this German-style pilsner complements white meat and dishes with a spicy kick.

DARK

The hint of maple syrup in this English-style porter is perfect with braised dishes, cheese and a wide range of desserts.

Must be legal drinking age.

LIQUID LEXICON | Ebony Beauties

Dark Ales,Stouts and Porters

by Adam Morin


By Adam Morin

Beer comes in every shade between topaz yellow and midnightblack, but the ones darker than amber are renowned for their fullflavour and complexity. Dark beer uses a small portion of heavilyroasted malt barley, imparting flavours of caramel, chocolate,coffee, and smoke (among others). The resulting brew mixes bitter,sweet, and savoury notes. While they may not be to everyone’sliking, for those looking for a complex beer experience there is nobetter place to start than dark ales.

Generally speaking, dark beers (like red wine) should be served atcellar temperature, which allows their complexity to shine throughwhile keeping alcohol flavour and aromas in check. Also like redwine, full-bodied beers need equally rich meals to pair with; steak,lamb, or game meat works wonderfully with darker brews.However, all dark beer isn’t created equal and there are dozens ofdifferent kinds available to suit all tastes and needs. Below is asummary of the main types of dark beer found at mostNLC Liquor Stores.

StoutsStouts tend to have a more pronounced hop profile andconsequently are drier than Porters. Stouts can also be relativelyhigh in alcohol, intensely bitter and very filling; “cold barley soup”,as the saying goes. The first Stouts were brewed in the late 18thcentury for the Russian Imperial Court. In an outpost of Europeandecadence, marooned in subarctic climes, a rich, warming beer was

21


sorely needed. This style eventually gained popularity in Englandand became known as "stout porters", indicating a familiar Porter-style beer with a little extra oomph.

There have been stylistic changes over the centuries; nowadays,Stouts range from the relatively tame, such as Guinness PubDraught, to intensely potent Russian Imperial Stouts, which areoften 8% alcohol or higher. It's important to remember, though,that colour has little or no bearing on the body of the beer. Themagic lies in the malt-to-water ratio, as this determines the specificgravity and potential alcohol of the beer, which in Stouts is gener-ally very high. Stout’s bittersweet, heavy nature makes it an idealpairing with bitter chocolate, but its smoky tones also makes it afine pairing to smoked salmon and even rich stews.Example:Guinness Pub Draught Can (4 x 440 ml cans, $12.78)

Brown AleThis style represents a uniquely English tradition: in fact, the BrownAle was a precursor to Stouts and Porters. Brown Ales are made usinga combination of pale and roasted malts, imparting a toasty, nuttyflavour. Lighter in colour and body than most Stouts and Porters, theymake a great introduction to the world of dark beer. Brown ales aretraditionally relatively low in hop bitterness, which further accentu-ates their sweet malt profile.Example: Rickard’s Dark (473 ml, $3.68)


Rickard’s Dark

Guinness Pub Draught

Black and TanServes 1Ingredients:8 oz Keith’s India Pale Ale(6 x 341 ml, $13.69)8 oz Guinness Pub Draught Can(4 x 440 ml cans, $12.78)

Directions:1. Pour the Pale Ale into a pint glass.2. Slowly add the Stout so it floats on top.


Black and TanThe Black and Tan originated in English pubs as a mixtureof draught Pale Ale and Stout or Porter. Subsequentmodifications to the recipe allowed for a mix of Lagerand Stout, known as a Half and Half. Another option forthose easing into the dark beer world is the Crown Float,which combines Stout and Cider.

23


Do you want to add a littlesparkle under the Christmastree? Pat Thompson ofDiamond Design and Alteen’s

Jewellers provides recommendations tomatch diamonds with some of the world’sbest sparkling wines.

OhCanada!Only in Canada you say? That’s certainly thecase when you choose a Canadian diamond.These clear, white stones come only fromour Canadian north, are mined to the high-est environmental standards and are nowamong the most sought in the world. Withthese pure beauties, there are actually fiveC’s – cut, colour, clarity, carat, and Canadian.What better way to celebrate the gift ofCanadian diamonds than with a bottle ofpremium Canadian sparkling wine, such asHenry of Pelham’s Cuvee Catharine Brut?

Italian StyleMamaMia! It’s easy toadd a little Italian style toyour look with these

sophisticated beauties handcrafted inenamel and 18k gold, silver or diamonds. Ina wide range of fabulous styles and bold andbeautiful colours, Soho bangles, rings, andearrings are guaranteed to turn heads andspark envy wherever the season takes you. InAtlantic Canada, Soho Enamel Jewellery isavailable exclusively at Diamond Design.What to drink? Prosecco, of course!Mionetto Il Prosecco is glamorous insideand out. Its stylish and unique packaging ismatched only by its refined pear and appleflavours.

Only the FinestMost would agree a Rolex watch is theultimate luxury gift, especially when itincludes the sparkle of diamonds! Whetheryou’re looking to mark a very specialoccasion, celebrate a personalaccomplishment or splurge on somethingthat will never go out of style, the sparkle ofa Rolex will dazzle even the mostsophisticated this season. Be sure to toastthe gift of luxury with a glass of the finestChampagne, such as the legendaryDom Perignon.

All recommended jewellery items areavailable at Diamond Design and Alteen’sJewellers.

Featured winesavailable at the NLC:Henry of Pelham’s Cuvee Catharine Brut(Ontario, $33.99)Mionetto Il Prosecco IGT (Italy, $17.48)Dom Perignon Champagne(France, $243.91)

SIMPLY INSPIRED | Gifting Ideas

ALL THAT SPARKLESby Pat Thompson,Diamond Design and Alteen’s Jewellers

enjoy [yellow tail] responsibly

Ring in the holidays at wineorchestra.ca


On a recent Friday afternoon I had theunique opportunity to sit down withWolfgang Blass. For those who don’t know,Blass is the man behind theWolf Blass line ofwines from Australia. At 77 years of age, thisrenowned entrepreneur and wine industryicon is still spending more than threemonths a year traveling the world. Couldthe brand have a better internationalambassador? I don’t think so. He is after all afour-time winner of the highly covetedJimmyWatson Memorial Trophy, which isAustralia’s top winemaking prize. Here aresome of his responses to my questions.

Andrew Facey (AF): The different wineranges under theWolf Blass portfolio arecolour coded, red label, black label, etc.What is the significance of these colourcoded labels and why did you go that route?

Wolfgang Blass (WB): Well, Andrew, theultimate goal at the time was to make winelabels easier to understand. With that inmind I looked to two things that were veryimportant to me – women and sports! Thecolours they wear differentiate sports teamsand racehorses. This is great for bothmemory and marketing. With marketing inmind, I realized that it was women whopurchase the majority of the wine that issold. Colours stand out, women like thingsthat stand out, so we decided to make ourwine labels more appealing to those whowere doing the majority of the wine buying.As you know, this has been a huge success

Q & A WITHWolfgang Blass

Andrew Facey is NLC’s Sommelier andSenior Product Knowledge Consultant

for us. If imitation is indeed the best form offlattery, then we have been adulated manytimes throughout the years as ourcompetitors, like the Bordeaux wine industryand spirits world, have followed our colourcoding practices!

AF: The Australian wine industry seems tobe at the forefront of the Stelvin screw capmovement. What are your thoughts on thistype of enclosure?

WB: I have always wondered why we makesuch a big fuss over enclosures. I havepersonally been working with screw caps formore than 50 years. I find it totallyunacceptable that at times a cork enclosuremight mean that upwards of eight per centof the total produce might be negativelyaffected by said cork. I have always been infull favour of having 100 per cent of mywhite wines under screw cap. The issue weare dealing with in Asia right now is that weneed to convey to our buyers that the use ofa screw cap doesn’t indicate a cheap, orpoorly made, wine. We’re attempting to getthis point across to the Asians byhighlighting the freshness and consistencyof wines that are under screw cap.

AF: When you aren’t drinking Australianwines do you have a favourite country, grapevariety or style of wine you’re most fond of?

WB: I really enjoy Rieslings! Especially thosefrom Alsace. I’m at a loss when it comes to

BEVERAGES | Expert Advice

the whole German wine industry. I expectmuch more from them. When it comes tored wines, I like those that are easy to drink.For this reason I prefer reds from Chile andthe right bank of Bordeaux – especially St.Emilion. The bottom line is that every timeyou think you’ve tasted the world’s bestwine another one comes along.

AF: So, this being your first time here inNewfoundland and Labrador, has there beenany specific challenges or surprises you’vefound in our market?

WB: Well the first thing I would like to say ishow amazing your Liquor Stores are here! Ihave been to every corner of the world andhave yet to see one as nicely laid out andorganized as your Howley Estates! Theselection of Australian wines on your shelvesis quite impressive. There are vintages andproducers for sale at NLC Liquor Stores thatwould be a challenge to find in Australia. Weare very happy with our dealings in Canada,our second biggest market after our own,especially with the way theWolf Blass winesare marketed and sold in your province.

J. Lohr SevenOaks CabernetSauvignonCalifornia, $19.56

When you need to bringa bottle to impress lookno further than thisCabernet Sauvignon. It’sloaded with invitinghazelnut, vanilla,blueberry and plumaromas, and boasts a richfruity palate. The finish isdry but not bitter.Impressive!

Moselland ArsVitis RieslingGermany, $15.57

Buy it for the scenery;enjoy it for the wine.This refreshingly fruity,off-dry wine is a perfectpairing for holidayhors d’oeuvres, scallopsand is great withturkey, too.

Krombacher Pils500ml, $3.58

This is a genuineEuropean beer thatoffers a distinctivemaltcharacter and lively hopexpression in keepingwith the tradition of thefinest pilsners. Enjoy ataste of tradition withKrombacher.

Producers’Choice


TASTING MENUEasy Braises

Quick & Easy Sausage Cassoulet

As those cold North Atlantic winds hit shore, there’snothing more comforting than the thought of nestlingin with a hearty winter stew and a glass of somethingwarming. This edition’s Tasting Menu draws on a widerange of cultural influences, including North Africa andFrance. NLC’s Sommelier and Senior Product Knowl-edge Consultant, Andrew Facey, finds soul mates forthese robust dishes with Old World wines, whileOccasions’ Food and Drinks Editor Mark DeWolfdiscovers there are NewWorld wines capable ofstanding up to the rich flavours these dishes present.

Quick& Easy SausageCassouletServes 6-8Andrew’s Pick: MoulinLagrezette (France, $21.36)This southwestern French dish,consisting of meat, beans,vegetables, and herbs wasoriginally viewed as a stew forpeasants. As a rich, flavourfuldish, it requires a wine with asimilar flavour profile. I havechosen one of the “inky blackwines” of Cahors. Basedprimarily on the Malbec variety,this wine also has about 12 percent Merlot, and a smidgeon ofTannat. Featuring plum andblackberry with a touch of spice,this wine by Chateau Lagrezette

will stand up perfectly to thecassoulet. This is a classic matchif there ever was one!

Mark’s Pick: Alto Rouge(South Africa, $22.70)Here’s a NewWorld wine withsome Old World sensibilities.This blend of Shiraz, CabernetFranc, Merlot, and a hint ofCabernet Sauvignon, offers amelange of tobacco, leather,and red fruit, as well as spicearomas and flavours. It hasenough of a leather, earthy edgeto be a suitable partner to thisrustic French dish.

by Andrew Facey with Mark DeWolf


Ingredients1 ½ lb Andouille sausage1 onion, chopped3 strips smoked bacon, chopped2 cloves garlic, minced1 19-oz can white kidney beans,

drained, rinsed1 19-oz can crushed tomatoes2 tsp chopped fresh rosemarySalt&pepper to taste

Directions1. Place a deep, heavy bottompot over medium-low heat.

2. Cook sausages until brownedon all sides. Remove sausagesfrom the pan and allow tocool and then slice into ¼”thick medallions.

3. Add the onion and choppedbacon to the pot and sautéuntil the bacon is crispy.

4. Add the garlic and cook untilfragrant.

5. Add the beans, tomatoes androsemary; season with saltand pepper.

6. Bring the liquid to a boil thenreduce the heat to low andsimmer for 25-30 minutes.

7. Serve with crusty Frenchbread.

Tagine ChickenServes 6-8Andrew’s Pick: Gitton Père &Fils Sancerre Blanc(France, $24.87)Traditionally cooked in anearthenware tagine pot, thisslow-cooked stew from SouthAfrica is quite popular inMorocco where it’s commonlyconsumed right out of the pot!A dish like this requires anacidic, bright wine – no oak! Nosugar! A Sancerre Blanc is always100 per cent Sauvignon Blanc,

which is perfect for this dish asthe wine’s mouth-wateringacidity and citric notes will cutthrough the ginger and garlic,while holding up to the tartnessof the orange juice and blackolives.

Mark’s Pick: Finca La LindaViognier (Argentina, $13.36)The bold flavours acquired fromthe exotic spicing, especially thesaffron, leads me to a wine witha similarly intense character.While I often fall back on dryrosé for saffron based dishes,I find the greatest flavoursynergy is usually with a goodViognier. Try it with Finca LaLinda Viognier from Argentina.It’s vibrant perfume, andtextured body will marry wellwith the dish.

Ingredients4 tbsp olive oil2 tbsp butter3 lb chicken pieces

(legs and thighs)6 pearl onions, peeledPinch saffron1 tsp minced fresh ginger1 tsp minced fresh garlic1 tsp ground cumin1 Litre chicken stock2 cinnamon sticks1 cup raisins½ cup black olives¼ cup chopped fresh cilantroJuice of 1 orange

Directions1. Place an Emile Henry tagineover medium-high heat; addthe butter and olive oil.

2. Add the chicken pieces andpearl onions; brown on allsides.

Tagine Chicken

TASTING MENU | Pairings


3. Add the saffron, ginger,garlic, and cumin and sautéuntil fragrant.

4. Add the chicken stock andcinnamon sticks; reduce heatto medium and cover.

5. Braise the chicken for about45 minutes.

6. Add the raisins, olives,chopped cilantro and freshorange juice; simmer foranother five minutes.

7. Remove the cinnamon sticksand discard. Serve withcouscous.

Braised Sheep Island LambShanksServes 6Andrew’s Pick:Lan Rioja Crianza(Spain, 750 ml, $18.98)Lamb shank is my favouritewinter dish. So many options,

but what wine to choose?Those in the know might beshocked that I didn’t choosesomething from either the leftor right bank of Bordeaux.Instead, I have gone withanother classic lamb pairing,Tempranillo from Rioja innorthern Spain. The Lan RiojaCrianza is one of my go-towines. The 2006 editionreceived 90 points from theWine Spectator and also madeit into the magazine’s “Top 100Most Interesting Wines” of2010 (#44). This smooth winedisplays aromas and flavours ofplums, cherries, and spice andhas a savoury finish that justscreams “serve me with lamb.”

Mark’s Pick: Arboleda Syrah(Chile, $20.99)This is definitely a dish wherethe Old World has anadvantage. I tend to think theearthy, savoury richness ofSouthern French reds, or thebrooding nature of Italy’s bigreds such as Aglianico orNebbiolo as a pairing to thisdish. Chile is redefining itsimage as a source of simplefruity reds. Some its richest,darkest and most complexcome from the Syrah grape,which is now just coming intoits own in South America. Trythis dish with Arboleda Syrahwhich is a rich, spicy andcomplex red wine.

Ingredients6 lamb shanks (local preferred)All-purpose flourSalt & pepper2 tbsp olive oil2 tbsp butter1 onion, finely chopped1 carrot, peeled and finely

chopped1⁄3 cup finely chopped fresh

rosemary½ litre red wine½ litre beef stock

Directions1. Dust the shanks with flourand season with salt andpepper.

2. Place a large pot overmedium heat; add the oliveoil and butter.

3. When the butter is melted,add the shanks and brown onall sides.


Braised Sheep Island Lamb Shanks

Luxardo SambucaSauté, Flambé, Gourmet

Sambuca Flambéed ShrimpSauté shrimp over high heat. When theshrimp are cooked, reduce the heat tomedium-low and add Sambuca; lightquickly with barbecue lighter. When thefire is out, add some cream, tomato pasteto finish. Serve warm.

Sauteed Lamb with SambucaCook lamb chops to desired temperature.While the lamb rests sauté onion in oliveoil, then add fresh tomatoes and choppedrosemary. Finish with a splash of Sambuca.

Cafe LuxardoCombine one ounce of Luxardo Sambucawith half an ounce of cream liqueur in aheat proof mug. Top with fresh coffee andwhipped cream.

Set your imagination on Fire

Also available in Newfoundland Luxardo Raspberry Sambuca, Luxardo Passion Nera,Luxardo Grappa, Luxardo Kirsch and Luxardo Limoncello.


Truffle & Honey BraisedWinterVegetables

4. Remove the shanks and set aside. Addthe chopped onion and carrot; reduceheat to medium-low and sauté until thevegetables are soft.

5. Return the shanks to the pot and add therosemary, red wine and beef stock.

6. Bring to a boil then reduce heat tomedium-low; braise the shanks for twohours.

7. When ready to serve, gently removeshanks from the braising liquid.

8. Strain the braising liquid to removesolids. Return liquid to a pot and bring toa boil; reduce until the liquid achieves asauce like consistency.

Truffle & Honey BraisedWinter VegetablesServes 6Andrew’s Pick: Joseph Drouhin PouillyFuissé (France, $36.48)Rounding out my all Old World (European)wine selections is this 100 per centChardonnay from Burgundy. [Please note: ifyou ever see Pouilly Fuisse on a label it isalways 100 percent Chardonnay]. TheDrouhin Pouilly Fuisse is fresh andharmonious with a great purity of flavour.This wine has the necessary weight requiredto stand up to these root vegetables, and,when served just slightly chilled, it pairsperfectly with the sweetness of the dish.

Mark’s Pick: ArboledaChardonnay (Chile, $17.97)Here’s a case where a full-bod-ied, oak-rich Chardonnay makesa great match. Thetruffle and honey glaze on thesevegetables begs to be matchedby a white wine full of nutty,toasty and buttery aromas andflavours. Arboleda Chardonnayis just such a wine.

Ingredients2 tbsp olive oil4 tbsp butter1 lb carrots, peeled, halved

lengthwise1 lb parsnip, peeled, cut into long

strips1 small celery root, peeled cut

into rough chunks

1 tbsp chopped fresh thyme1 cup white wine3 tbsp honey1 tbsp truffle oilSalt & pepper

Directions1. Place a large pot overmedium heat; add the oliveoil and two tablespoons ofthe butter.

2. When the butter has meltedadd the root vegetables;sauté for 15-20 minutesstirring constantly.

3. Add the white wine andthyme; deglaze the pan. Usea wooden spoon to scrapethe bottom of the pan.

4. When the liquid has mostlyevaporated and thevegetables are cookedthrough, place the vegetablesin a serving dish and drizzlethem with the honey,remaining butter and truffleoil. Toss to coat evenly.

5. Season with salt andpepper andserve as avegetarian mealor side dish.

“Water makes the beer.”We can’t help but agree.

ST. JOHN’S, NL, CANADA

www.icebergbeer.com

Made with pure25,000 year old iceberg water.

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Serves 1Ingredients1 sugar cube

2 dashes bittersSplash soda water

2 oz Canadian Club Whisky (750 ml, $25.78)Orange Slice

Directions1. Soak a sugar cube with two dashes of bit-

ters and place in an old fashioned glass.2. Add a splash of soda water and muddle.3. Fill with the Canadian Club and garnish

with an orange slice.

Editor’s TipYou can spice up this classic recipe by

substituting Canadian Club Dock 57 SpicedCanadian Whisky for the Canadian Club.

OldFashioned

Inspired

Bythe60s Before the men and women at Sterling

Cooper Draper Pryce advertising agencymade the 60s cool again in the highlypopular Mad Men series, there was ofcourse the Rat Pack, whose legend hasnever died. Invite friends over to watch

old movies and serve classic-cinemacocktails with retro-inspired hors d’oeuvres,such as Deviled Eggs, Pigs in a Blanket, andSwedish Meatballs. Make them yourself, or

do as Betty Draper would do and havethem made for you. Remember: arrange

taxis or designate a driver to see guests getsafely home. As avid golfer Dean Martin

once said, “If you drink, don't drive.Don't even putt.”

BEVERAGES |Mixology

When he’s not drinking Canadian Clubstraight up, Mad Men’s Don Draper uses it

to make an Old Fashioned cocktail.


Gibson MartiniRoger Sterling, one of the two managingpartners of Sterling Cooper Draper Pryceadvertising agency gets his inspiration froma Gibson Martini.

Serves 12 oz Russian Standard Vodka (750 ml, $26.78)

½ oz dry vermouth

3 cocktail onions

Directions1. Place the vodka and vermouth in a mix-ing glass filled with ice.

2. Stir until cold then strain into a chilledmartini glass.

3. Garnish with cocktail onions.

BEVERAGES |Mixology


A Gentleman’sDrinkTruth be told, Frank Sinatra enjoyed hiswhiskey. His preferred drink included fourice cubes, two fingers of whiskey and asplash of water. So why verge too far fromhis favourite drink?

Serves 12 oz Jim Beam Bourbon (750 ml, $25.99)

Splash of Evian water

Directions1. Add four ice cubes to an old fashionedglass and top with Jim Beam and a splashof water.

2. If you want to drink it like Frank would,don’t hold the glass by the rim. Cup theglass with a cocktail napkin.

BEVERAGES |Mixology

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SPOTLIGHT | Restaurants

BashoLocals have come to count onSt. John’s Basho Restaurant &Lounge to deliver a great winterdining experience.

For thousands of years, in Japan,one of the greatest celebrationshas been to acknowledge thatthe days of winter grow steadilylonger and to welcome the sun'swarm glow with your upturnedface. So when you're lookingto rise up and celebrate inSt. John's, point your face upthe steps of Scanlon's Lane fromWater Street onto Duckworthand you'll find Basho Restaurant.Rise up just a few more stepsand the Basho Lounge offers acozy start to the evening with afusion of a grand view, magicalmartinis and stunning appetizersof tempura and sushi.

The service staff is ready tohelp you select the right martinito match your mood. When it'stime to sit down and think ofentrées; consider a traditionalserving of saké or perhaps acrisp cool lager. Basho's range of

menu items is designed around afusion of Japanese, Asian andother international tastes, so youcan't go wrong here.

After a enjoyable meal green teacan refresh your palate as youcontinue your culinary journeywith a vibrant taste from Basho'sdessert list. Alternatively, youmight choose to retreat to thelounge once more and ask themto recommend a spirit from thebar to complement your greentea and celebratory mood.

Basho283 Duckworth Street, St. John's709-576-4600

Madison'sWhile you ski the snowy slopesof Marble Mountain yourmuscles burn and lungsbecome alive with the freshwinter air. The west coast ofNewfoundland certainlysupports a rush of adrenaline.While below the mountain,Madison's at Marble Innwelcomes everyone into theircozy grill.

Rise Up &Celebrate

From that very first day ofwinter, the sun begins herslow climb back up into theskies of Newfoundland andLabrador. While the days growshorter winter can be a time toraise our glasses in celebrationof the beautiful provincewe live in.

Whether you have been outsnowboarding at MarbleMountain, hiking Signal Hill,snowmobiling the trails ortobogganing with the kids;why not toast the beauty ofour province in one of themany cozy bars and restaurantsthat dot our province?

Basho

By Karen Armstrong


Here you'll find faces from far and wide;from Europe and the U.S, from everyprovince of Canada and from every cove ofNewfoundland and Labrador; all togethercelebrating winter.

Straight from the slopes, the iso-tonicattributes of a fine beer help reinvigoratethe body and soul. Celebrate a day spentenjoying the splendour of Newfoundlandand Labrador with a local beer such asDominion, Blue Star or India Pale Aleaccompanied by Madison's famous"Parm Fries".

Then sit down to a great menu thatcelebrates both the land and the sea. Youmight consider opening with a cocktail

made with Iceberg Vodka. After dinner whynot partake in one of Madison's deliciousdessert selections? They are best enjoyedwith a warming special coffee. Now that's adecadent way to celebrate winter!

Madison’s atMarble InnSteady Brook1-877-497-5673www.marbleinn.com

AquaCozy doesn’t have to mean uncreative.After a day spent enjoying the crisp winterair with a loved one consider Aqua inSt. John’s for a delicious night out.

Water Street is as close to Europe as you'llget in North America and the classic uptown

metropolitan feel of Aqua is just right for aromantic evening together.

Aqua's new oyster bar has a sophisticatedurban appeal that is sure to enliven thesenses. Their condiments are crafted with aconcern for sustainability and localingredients. Nothing complements oystersany better than Guinness except perhaps aluscious local beer like Storm Red.

With the white table clothes beckoning,you can relax and luxuriate partaking ofAqua's excellent menu choices paired withfine wines such as a silky smooth NewZealand Sauvignon Blanc. Or try a bottle ofa well-rounded Chardonnay with Aqua'sfamous Lobster Poutine.


With the urgency satisfied, it's time to linger.Aqua has you covered with sweet dessertsand even a unique selection oflocally-crafted cheeses which are mellowedwith a glass of fine Port or a snifter of asmooth and satisfying liqueur.

It’s time to rise up and celebrate winter atAqua or one of the other many cozyrestaurants in our province.

Aqua310Water Street, St. John’s709-576-2782www.aquarestaurant.ca

Aqua


LOCAL FLAVOURSpotlight on Local:Cookingwith Beer

QuidiVidi Iceberg Frito Misto

Chinched Bistro, located at 7 QueenStreet in downtown St. John’s,specializes in contemporary bistrocuisine. The food is proudly made fromscratch and served in a stylish andrelaxed dining atmosphere in both thebar and dining room. The restaurantis also known for its commitment tolocal ingredients.

Quidi Vidi Iceberg FritoMistoServes 4Ingredients2 cups flour, plus more for dustingPinch kosher salt and freshlyground black pepper12 oz Quidi Vidi Iceberg Beer

(12 pack, $32.98)1 egg yolkVegetable oil for frying6 Sage or basil leaves½ lb scallops½ lb calamari, cut into rings½ pound fresh cod, cut into bitesize piecesLemon wedges, for garnish

Directions1. Put the flour in a bowl and sea-son with salt and pepper.

2. Stir in the beer, half at a time,whisking to work out anylumps.

3. Add the egg yolk and mix wellto combine. The batter should

have the consistency of cream.4. In a deep fat fryer, heat twoinches of oil to 375 degrees F̊.

5. Rinse and dry all the ingredi-ents to be fried. Fry the ingre-dients in the order listed.

6. Coat the ingredients with flour,shaking off the excess andthen dip in the batter and im-mediately place into hot oil.Do not overcrowd the fryer.

7. Cook until golden. Note: theherbs will cook quickly whilethe seafood will take a bitlonger.

8. Skim any loose pieces of batterfrom the oil. Drain the herbsand fish on paper towels.

9. Arrange on a large platter, sea-son with salt and pepper andsqueeze some lemon wedgesover the dish. Serve immedi-ately.

Recipes contributed byMichele LeBlanc & Shaun Hussey,Chinched Bistro

LOCAL FLAVOUR | Beer

With the ascent of local microbreweries and a renewedinterest in artisanal beers, beer cuisine is gaining in popu-larity. This winter we recommend serving locally inspiredfoods with a beer brewed in Newfoundland & Labrador.


appletetono essesestatee.c.comom

The Exceptional Spirit

India Beer Braised RabbitsServes 6Ingredients½ cup flour½ tsp salt¼ tsp pepper3 lb rabbit meat, cleaned and cut into pieces3 tbsp extra-virgin olive oil2 cups thinly sliced onions1½ pounds mushrooms, thinly sliced2 tbsp chopped garlic1 tbsp chopped fresh thyme1 tbsp chopped fresh basil1 tbsp chopped fresh rosemary2 bay leaves2 cups India Beer (12 pack, $23.79)1 quart chicken stock, or water3 tbsp flour2 tbsp softened butter1 tbsp minced fresh parsley

Directions1. Place a half-cup of flour, salt and pepperinto a plastic bag; toss to mix. Add the rab-bit pieces and toss to coat with the flourmixture. Shake off excess.

2. Heat two tbsp of the olive oil in a Dutchoven over medium-high heat until lightlysmoking. Sear the rabbit pieces on eachside until golden brown and then set aside.

3. Pour in the remaining olive oil and stir inthe sliced onions. Cook until the onionshave softened, about two minutes, thenstir in the mushrooms and garlic and cookfor an additional two minutes. Add thethyme, basil, rosemary and bay leaves; sea-son to taste with salt and pepper.

4. Place the browned rabbit pieces in theDutch oven and pour in the beer andchicken stock. Bring to a boil over highheat, then reduce heat to medium-low,cover and simmer until the rabbit is verytender (approximately 60 minutes).

5. Stir three tablespoons of flour into thesoftened butter until smooth. Remove therabbit from the simmering broth and setaside. Skim any visible fat from the liquid,then whisk in the butter paste. Simmer forthree or four minutes until thickened, thenremove the bay leaves, season again withsalt and pepper if needed, and stir in theparsley. Serve the thickened sauce with thebraised rabbit.

6. Serve with fresh spring greens sautéedwith garlic and butter, or baby carrots.



Profiteroles withYellowbellyWexfordWheatAle Ice Cream*Serves 6-8Ingredients (ice cream3 cups Yellowbelly Wexford

Wheat Ale reduced to ½ cup**(750 ml, $6.86)

80g egg yolks (approximately 5yolks)

½ cup honey1 bay leaf1¼ tsp salt1 cup milk1 cup cream

Directions (ice cream)1. Pour the beer into a heavybottom saucepan and bring toa boil over medium high heat.Once it begins to boil, reduceto a simmer and simmer untilit reduces to a half cup.

2. In a heatproof bowl combinethe yolks and honey, and whiskuntil thick and pale yellow.

3. Combine the bay leaf, salt,milk, cream and reduced beer

in a saucepan and bring to asimmer.

4. Slowly temper the creammix-ture into the egg yolk mixtureuntil both are completelycombined.

5. Return the mixture to thesaucepan over medium heat,stirring constantly with awooden spoon until the mix-ture becomes thick and coatsthe back of the spoon.

6. Strain the mixture through afine mesh strainer and cool forfour hours or overnight. Besure the mixture is completelychilled before freezing in anice creammachine.

Ingredients (profiteroles)5 eggs½ cup milk½ cup waterPinch salt1 tsp sugar¼ lb butter1 cup flour

Directions (profiteroles)1. Place the butter, milk andwater in a medium saucepan.Turn on medium-high heatuntil the liquid comes to a boil.

2. Add the flour, salt and sugar tothe liquid mixture and stir overlow heat for approximatelyfive minutes.

3. Place the batter into the bowlof a stand mixer fitted with apaddle attachment. With themixer running on mediumspeed, add the eggs one at atime. Scrap down the sides ofthe bowl after the addition ofeach egg.

4. Place the dough in a pastrybag fitted with a piping tip andpipe onto a baking sheet linedwith parchment paper. If youdon’t have a piping bag, youcan spoon the batter with ateaspoon onto the bakingsheet.

5. Bake at 400 ˚F for 15 minutes

and then reduce the tempera-ture to 325 F̊ and bake for anadditional 30 to 40 minutesuntil the pastry is goldenbrown.

6. Remove from the oven and letcool.

7. To serve, split in half and scoopice cream onto the bottompiece, place the top of theprofiterole onto the ice cream.Serve with a warm chocolatesauce.

*The ice cream portion of the

recipe yields five litres.

**Be sure to keep a close eye on the

beer as it reduces and you don’t

want to over reduce or burn the

beer, as it will taste very bitter.


GRAPE EXPECTATIONS | Bordeaux

A Taste ofBordeaux

Taste of BordeauxNLC is set to host a new wine tasting event,“Wines of Bordeaux”.This tasting of pre-mium and super-premium wines from theBordeaux region is a rare opportunity tosample some of the best Bordeaux wines asselected by the experts from NLC and theirpartners in Bordeaux. The event will be heldon February 16 at the Delta St. John’s Hotel.Visit www.nlliquor.com for event details.

Bordeaux Crash CourseThere’s a certain enigmatic quality toBordeaux. How do you know which wine tobuy? Is the vintage the most importanttest of quality, or is it the vineyard or thewinery? The great chateaux of Bordeauxhave purposefully built a great wall betweenthemselves and the consumer over the last

thousand years. We’ll try and break downthe barriers to provide you some insightinto the inner workings of Bordeaux andhow that relates to the quality of winein your glass.

Historical Context:When HenryMet EllieThe Romans originally brought grape vinesto Bordeaux, but it wasn’t until the MiddleAges that Bordeaux established itself as thedominant player in the French wine industry.In 1152, Henry II married Eleanor ofAquitaine and England gained control overBordeaux. From this period on Britainbecame the principal customer of theBordeaux wine industry. Bordeaux’s fortunerose and fell over the next few hundredyears based on the tenuous relationshipbetween England and France, but regardlessof the conflict English wine enthusiastsnever lost their love for Claret (the Englishterm for Bordeaux wines). This relationshipbetween England and France has definedthe Bordeaux wine industry ever since.

Eventually British, Irish, andlater Germans and Dutch,settled in Bordeaux. Theywould become the merchantclass, working the dockyards,ensuring Bordeaux would betransported to England andaround the world. Thoseshippers took on theresponsibility of buying barrelsof Bordeaux, aging them andshipping them to market. Theyeventually became known asnegociants and, in fact, it was

their name that became thestandard of excellence. Hencesome of Bordeaux’s greatestwines continue to bear Englishnames such as Chateau Palmer.

To this day the negociants playan important role in how wineis sold, although they no longerage the wine in barrels.FollowingWorld War II, theChateaux took back theresponsibility of aging theirwines in barrels and bottling




their wines, but continue to rely on thenegociants to sell their wine around theworld. With such a long history perfectingthe Bordeaux wine style, is there any wonderwhy their great wines are revered by wineenthusiasts and collectors around the world?

Basics of the Blend:TheEncépagementAll Bordeaux wines, whether they are dry orsweet white, rosé or red wines, are blends.The blend of a particular winery in Bordeauxis known as the encépagement, while theindividual grapes are known as the cépages.Why? There are a few reasons. There is alittle economics at play, geography andwinemaking. Let’s discover the grapes anddiscuss the rationale of the blend.

Team Red:Cabernet Sauvignon: Cabernet Sauvignonis full and tannic with characteristic cassisfruit, mint and develops cedar notes withage. It gives body and structure and intensityof colour to the blend and also contributesto the longevity of wines. Mostly found inthe gravelly soils of the Medoc, although alittle is found throughout Bordeaux.Cabernet Sauvignon is the last to ripen soit’s less favourable where the growingseason is shorter. The end result is the winesof the Medoc are more angular, long livingand more often closed (less aromatic) inyouth compared to Right Bank wines.

Merlot:Merlot adds plump, succulent fruit,a round texture, fullness of body andalcohol. It’s softer in acid and lower intannin. It helps to round out andcomplement the tougher CabernetSauvignon in youth. Merlot loves cool soilssuch as clay, found throughout Bordeaux,

but more dominant in the Right Bank (thelarge area on the right side of GirondeEstuary and Dourdogne River). It is by farthe most widely planted varietal inBordeaux. Even in the Medoc whereCabernet is king, Merlot plays a veryimportant role not only for its role in theblend, but also because it’s more likely toripen in a cool vintage. The result is thewines of the Right Bank are more unctuousand more fruit-forward in youth.

Cabernet Franc: This variety is considerablylighter in body and structure (softer tannins)than its Cabernet cousin. It adds perfumeand earthy seasoning to the blend. Becauseof its earlier ripening and preference forlimestone soils, Cabernet Franc is preferredover Cabernet Sauvignon in much of St.Emilion and Pomerol.

The others:Malbec adds colour and rich,earthy flavour, while Petit Verdot can offeraromas such as pencil shavings along withcolour and tannin. Finally, the little usedCarmenere can add mocha notes whenpicked fully ripe.

TeamWhite:Sauvignon Blanc from Bordeaux tends tobe less pungent and zippy than regionswhere it shines as a varietal. In Bordeaux,Sauvignon Blanc tends towards a lighter,crisper style with some refreshing acidity, theperfect balancing partner for the otherprimary white grape – Semillon. NotablySauvignon Blanc lends a fresh character tothe great, white wines of the Graves (thearea just south of the city of Bordeaux). Thebest of these wines now enjoy oakmaturation. Its acidity and freshness also


plays an important role in Bordeaux’s othergreat wines, the famous dessert wines ofSauternes, Barsac and Monbazillac.

Semillon produces a rich, viscous andsomewhat ‘waxy’ textured wine of relativelyhigh alcohol and low acidity. Its intensity offlavour benefits greatly from being blendedwith Sauvignon Blanc’s natural acidity.Semillon’s fruit intensity, thin skin andsusceptibility to Botrytis make it of particularimportance in the sweet wine areas such asBarsac and Sauternes.

Muscadelle adds aromatic spiciness andgrapey richness. Used in moderation, itadds another dimension to Bordeaux whites,both dry and sweet.

Appellation versusClassification:Like all French wine regions, the wines ofBordeaux are organized by their place oforigin (appellation) known now as AOP(Appellation d’Origine Protégée). Winesfrom the largest regions, and subject to theleast stringent production methods, arelabelled with a regional designation such asBordeaux or slightly more defined areassuch as the Medoc or Haut-Medoc. Finerwines are often labelled from a smallercommune with a more defined geographyand are made according to stricterregulations. Some of the most famousinclude the Medoc’s Pauillac and MargauxAOP, or Saint-Emilion and Pomerol acrossthe Gironde on the Right Bank.

There is an argument to be made that interms of quality wines in Bordeaux the vari-ous classification systems play a greater rolethan appellation. The most famous classifi-

cation system is Bordeaux’s 1855 Classifica-tion system, which was originally created torank the great wines of the region (at thattime seen as the Medoc). The best estateswere ranked 1st (or Premier) to 5th Growth.The ranking (once revised to move ChateauMouton-Rothschild to the top tier) haslargely determined the value of the winesever since and afforded those on the listevery economic advantage to continue tomake great wines. When buying a bottle ofBordeaux from the Medoc look for thewords “Grand Cru Classé” on the label. Thetop estates will be labelled as Premier GrandCru Classé.

The sweet wines of Bordeaux were alsoranked at the time, with Chateau d’Yquemreceiving the highest honour. It was affordedthe title of Premier Grand Cru ClasséSupérieur. The Graves, which was largelysnubbed by the 1855 classification, createdits own classification system, listed shortlythereafter. Later still, the government cre-ated the Cru Bourgeois, to recognize thebest of the estates that did not get ranked inthe 1855 Classification. Wines labelled asCru Bourgeois often represent great value,especially in good vintages.

The Right Bank Saint-Emilion has its ownsystem. The most basic wines are labelledwith only the appellation, while wines ofgreater distinction are known as Grand Cruor Grand Cru Classé. The best estates arelabelled as Premier Grand Cru Classé(A or B). There are now four estates thatcommand the title of the Premier GrandCru Classé A.

The Greatest RedWines ofBordeaux’s Medoc as Defined bythe 1855 ClassificationFIRST GROWTHS (PREMIERS CRUS)• Château Lafite-Rothschild (Pauillac)• Château Margaux (Margaux)• Château Latour (Pauillac)• Château Haut-Brion Pessac Leognan(Graves)

• Château Mouton-Rothschild (Pauillac)(elevated in 1973)

The Greatest RedWines ofSaint-Emilion’s Classification systemFIRST GROWTHS (PREMIERS CRUS)• Château Ausone• Château Cheval Blanc• Château Angelus (elevated in September,2012)

• Château Pavie (elevated in September,2012)

Editor’s Note: Did you know a winery’sstanding on the 1855 list is not restricted toits home vineyard? In fact, in the last 150years many of the top estates havepurchased wineries and vineyards that werenot classified.





VintageMatters:In a marginal climate, such as Bordeaux,vintage matters. Check out the vintage chartbelow (Vintage and scores as determined byWine Spectator magazine)

Vintage Score2011 88-912010 96-992009 972008 872007 852006 902005 982004 892003 952002 862001 902000 99

RedWine

Medoc,Pessac-Leognan

Vintage Score2011 88-912010 96-992009 962008 882007 862006 892005 982004 882003 942002 872001 892000 97

RedWine

St-Emilion,Pomerol

Vintage Score2011 94-972010 95-982009 95-1002008 902007 922006 912005 932004 892003 952002 8797 9787 87

Sweet Wine Sauternes

FOOD | Last BiteFOOD | Last Bite

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FrozenChocolateand BlueCheeseLoaf


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