occasions magazine newfoundland spring 2013

YOUR FLAVOURSYOUR FLAVOURSrefresh

bbq season is almost here

1 pkg (400 g) Sensations by Compliments Wild Atlantic Canada Sea Scallops1/8 tsp (0.5 ml) each salt and pepper1/4 cup (60 ml) Sensations by Compliments Mango Curry Barbecue Sauce1 lime2 tbsp (30 ml) fi nely chopped chives

Preheat barbecue to high. Rinse thawed scallops, pat dry. Push metal skewer through sides of 2 scallops. Repeat for remaining scallops. Season with salt & pepper and put scallops on grill. Brush with Mango Curry Barbecue Sauce and grill until cooked through and lightly charred, 2 to 3 minutes per side. Using tongs, transfer skewers to a platter, squeeze juice of lime overtop and sprinkle with fi nely chopped chives.

Grilled Scallops with Mango Curry GlazePrep Time: 10 min. Total Time: 20 min. Makes: 12 to 14 skewers

Sensations by Compliments Wild Atlantic Canada Sea Scallops

Sensations by Compliments Mango Curry Barbecue Sauce

PER SERVING (2 SKEWERS): 60 calories, 9 g protein, 0.2 g total fat (0 g sat. fat), 15 mg cholesterol, 5 g carbohydrates, 0 g fi bre, 3 g sugars, 210 mg sodium

Find this and other recipes at sobeys.com

3www.occasionsmagazine.ca/nlc

pkg (400 g) S

1 1

occasionsOccasions is a premier food and drink magazine published byTranscontinental Media for NLC and is intended for the enjoyment 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 Young - 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 JacksonFood Stylist & Props:Mark DeWolfContributing Writers: Mark DeWolf, Steve RileyCopy Editor: Lori Covington

Copyright 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 accept responsibility for unsolicited materials.

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

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 writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, TC Media.

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

Newfoundland Labrador Liquor Corporation P. O. Box 8750, Station A, 90 Kenmount Road St. John's, NL A1B 3V1 Fax: (709) 724-1152Phone:(709) 724-1100

www.nlliquor.com

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Spring | 2013

InsideWelcome 4Undiscovered Treasures 6Drink of the Season 8Themed Celebration 10Mixology 17Grape Expectations 23Beer Basics 32Last Bite 34

On the Cover The pure flavours of Smirnoff Vodka makefor the perfect base to any number of cocktails. So when we decided to create anarticle featuring muddled cocktails thatwere both fresh and flavourful our hand instinctively reached for a bottle ofSmirnoff. Try our cocktail recipes found inour mixology feature on page 17.

Themed Celebration Last Bite

Mixology On the Cover

CONTENTS

4 Occasions Spring 2013

WELCOME

WELCOME | The Spring Issue

A Fresh Approach to Sunday DinnerSunday dinner doesn’t have tobe a calorie-counter’s worstnightmare! We’ve toned downthe fat content and added somenew flavours in the form offresh herbs to this classic familymeal. Find the recipes and a fewwine recommendations in our

Themed Celebration feature on page 10.

Taste Beer Like a CiceroneWhat is a cicerone? A cicerone is the beer equivalent of a sommelier.Certified Cicerone Steve Rileylends his insight on how totaste like a professional beerjudge. Before you know it youwill be nosing, sipping and thinking contemplativelyabout your favourite brews. Or, at least, have a greaterappreciation for them. Find Steve's article on page 32.

Muddling Freshness with SmirnoffThe Mojito made the verb “tomuddle” part of mainstreamcocktail vernacular. We’ve beeninspired by the purity ofSmirnoff Vodka to create a variety of muddled cocktailshighlighting fresh springflavours. Read our Mixologyfeature on page 17.

A Taste of North AmericaThe NLC is set to host A Taste of North Americathis April. The event will bea showcase of the greatwines being made in thiscountry and south of theborder. Read our GrapeExpectations feature onpage 22 to get a quick lesson about the great winesbeing made in North America.

Freshness!spring into

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

MAY 11 – SEPTEMBER 8, 2013

MARY PRATTRenowned Newfoundland and Labrador artist Mary Pratt will be celebrated in a 50-year retrospective exhibition that will open at The Rooms Provincial Art Gallery in May 2013, then tour Canada until January 2015.

A project by The Rooms Provincial Art Gallery and the Art Gallery of Nova Scotia, with support from the Department of Canadian Heritage, Museums Assistance Program.

When you appreciate art. When you crave creativity. When you’re happiest being inspired, challenged, even surprised. There’s one place where your spirit can truly soar: The Rooms. Find out more today at therooms.ca.

Mary Pratt, Silver Fish on Crimson Foil, 1987. Oil on board. 46.7 x 69.5 cm. Collection of Brendan and Renée Paddick


GREAT FINDS | The Spring Issue

The Choice is ClearNewfoundland & Labrador’sfavourite drink has gonethrough a revolution of late.Amber spiced rums initiated therevolution by bringing exoticpersonality to the category butnow clear rums are proving thatyou don’t need lots of colour tobe full of character. The recentlyreleased Captain Morgan Silver Spiced Rum is a prime

example, delivering a fragrant mix of vanillaand winter spice aromas along with thepure character of white rum. One of themost exciting new rums to hit our shores isBrugal Blanco Especial. Unlike many typesof white rum, Brugal is actually a double distilled,triple filtered golden rumaged in American oak casks.The end result is a clear rumwith a complex flavour profile but a smooth palate.

And what discussion of clear rum wouldbe complete without mentioning Bacardi SuperiorRum? Like Brugal it is oak-agedbefore being filtered to removeits colour (while retaining itspure character and flavour. Welove using it as a base ingredientfor classic spring cocktails suchas the Mojito.

Undiscovered TREASURESSpring into the Seasonwith SmirnoffNewfoundland & Labrador’smost popular vodka brandcontinues to release inventivenew variations that are any

mixologist’s bestfriend. Two of thelatest vodka variantsto find their wayonto our shelves are SmirnoffPineapple and Smirnoff WhippedCream, providing endless possibilities to create fabulouscocktails that are sure to lift yourspirits on a grey spring day.

A Taste of North AmericaThere was a time when fine North Americanwine was limited to California Chardonnayand Cabernet Sauvignon, but a lot haschanged over the last three decades. Wine isnow made in every state and Canada hasemerged on the world wine scene as one ofthe most exciting cool climate frontiers. Even the stalwart American West Coast wine scene has changed. Washington andOregon now play second fiddle to no one,with some of United States’ most excitingwineries and wines are located here. Washington can simultaneously claim someof North America’s best Syrah and Bordeaux blends along with producing stunningly fresh Rieslings, such as CharlesSmith Kung Fu Girl. Oregon has alsoemerged as a fine wine destination. Pinot

Noir is king in Oregon, but thestyle is changing from the earthy,Burgundy look-a-likes to riperstyles such as the Rainstorm Oregon Pinot Noir, which combines Willamette Valleygrown Pinot Noir with grapesgrown from the distinctly warmersouthern portion of the state. Finally, even California is establishing itself as capable offresher styles. Case in point: Fog Head Reserve Monterey Sauvignon Blanc, which isgrown in a cool corner of Monterey County.Its never been a better time to taste North American wines.

Featured Products:Captain Morgan Silver Spiced Rum Brugal Blanco EspecialBacardi Superior RumSmirnoff Pineapple VodkaSmirnoff Whipped Cream Vodka Charles Smith Kung Fu Girl Riesling (Washington State)Rainstorm Oregon Pinot Noir (Oregon)Fog Head Reserve Monterey Sauvignon Blanc(California)


DRINK OF THE SEASON | Spring

BACARDI OAKHEARTSPICED RUM ORANGE &VANILLA SPLASHServes 4 Ingredients1 vanilla pod, cut into 4 pieces*4 wedges of orange4 oz Bacardi Oakheart Spiced RumGinger Ale

Directions1. Place the vanilla and wedges oforange in a cocktail shaker;muddle.

2. Add the Bacardi OakheartSpiced Rum and ice; shake vigorously.

3. Strain into four, ice-filled high-ball glasses.

4. Top with ginger ale.

*If you can’t find vanilla pods atyour local grocery store, substitutewith a dash of vanilla extract.

PLEASE DRINK RESPONSIBLY. © 2013. BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI& COMPANY LIMITED. RUM WITH NATURAL FLAVOURS AND SPICES – 35% ALC. BY VOL.

O


TO SUNDAY DINNERA FRESH APROACH

FOOD | Themed Celebration

With the hectic pace of life, Sunday dinner is for many familiesone of the only times to sit around the table together. We’vetaken a fresh approach to Sunday dinner by incorporating freshherbs and substituting some (definitely not all) of the fattier elements of the meal. Of course, we’ve tried not to sacrificeany of the flavour.

Wines to Match the Meal: Most dry red wines will matchwell with roast dinner, but if you want to strike a real flavourmatch, look to red grapes rich in methoxypyrazines - a chemical compound responsible for the herbaceous and vegetal tones found in certain wines. Cabernet Sauvignon isparticularly rich in these compounds, as is Carmenere fromChile. The Cabernet-based wines of Bordeaux are classic beefpartners, but so too are any number of Cabernet-influencedwines from around the world.

Here are just a few to look out for at the NLC:Arboleda Carmenere (Chile)J.P Chenet Reserve Cabernet Sauvignon Merlot (France)Robert Mondavi Pirvate Selection Cabernet Sauvignon (California)


Herb Crusted Roast Top Sirloin



Directions1. Preheat an oven to 425 ̊ F.2. Toss the potatoes with two-thirds of therosemary, two-thirds of the garlic and 2 tablespoons of olive oil. Place in a roastingpan and set in oven. Roast for 8 minutes.

3. While the potatoes are roasting, toss thecarrots with the remaining rosemary andgarlic and 1 ½ tablespoons of olive oil. Addthe carrots to the pan with the potatoesand continue roasting for 15 minutes.

4. While the potatoes and carrots are roasting, toss the asparagus with the remaining olive oil. Add the asparagus tothe vegetables and continue roasting for7 minutes.

5. Remove from the oven and season withsalt and pepper.

6. Serve on a platter with the Herb CrustedRoast Top Sirloin.

Editor’s Tip: We’ve substituted classic steamed vegetablesdrenched in butter with olive oil. The roasting process concentrates the flavours of the vegetables and allows them to holdtheir own against the rich flavour of the roast top sirloin.


A FRESH APPROACH TO SUNDAY DINNER

Roasted Spring Vegetables

Herb Crusted Roast Top SirloinServes 8-10Ingredients1, 3-4 lb top sirloin roast, tied 2 tbsp Dijon Mustard4 tbsp prepared horseradish1 tbsp pink peppercorns, cracked3 cloves garlic, minced4 tbsp olive oilRock salt2 cups parsley, finely chopped1 cup cilantro, finely choppedSalt to taste

Directions1. Place the sirloin on a wire rack, set above abaking sheet in your refrigerator overnightto remove excess moisture from the beef.

2. Preheat the oven to 375 °F.3. Combine the Dijon, 2 tablespoons ofhorseradish, pink peppercorns and 2 tablespoons of olive oil in a bowl. Whiskuntil well blended.

4. Rub the Dijon and horseradish mixtureover the top sirloin; season with rock salt

5. Place a large pan over medium-high heat6. Sear the beef until it is golden brown on allsides. If the beef begins to stick, carefullyadd a little olive oil to the pan.

7. Roast the beef for 45-55 minutes. Timeswill vary depending on your preference ofinternal beef temperature.

8. Remove from the oven and let rest for 25-30 minutes.

9. While the beef is resting, combine the remaining horseradish and olive oil; spreadthis mixture over the beef.

10. Just before serving, remove the twine.Spread the parsley and cilantro over a

baking sheet. Roll the beef in the freshherbs.

11. Delicately slice the beef (or carve at thetable) and place on a serving platter withyour roasted spring vegetables.

Editor’s Tip: Immediately after the beef is removed fromthe oven, turn the oven up to 425 °F androast your vegetables. While the beef is resting, the vegetables will roast and be readyjust in time for service.

Roasted Spring VegetablesServes 8-10Ingredients3 dozen baby potatoes, washed2 tbsp rosemary, finely chopped3 cloves garlic, minced5 tbsp olive oil12 small carrots, peeled, halved, washed 2 bunches asparagus, washed, trimmedSalt & pepper to taste



Dill Mashed PotatoesServes 8-10Ingredients3 lbs Yukon Gold potatoes, peeled, quartered4 cloves garlic1 cup Greek Yogurt¼ cup dill, minced1 cup grated Parmesan

Directions1. Place the potatoes and garlic in a pot ofsalted water; bring to a boil.

2. Boil the potatoes for 20 to 25 minutes oruntil tender.

3. Drain the potatoes and garlic and passthrough a ricer or mash the old-fashionedway.

4. Add the yogurt, dill and Parmesan. Combine thoroughly.

5. Serve warm.

Chive Yorkshire PuddingMakes 12 puddingsIngredients2 cups all-purpose flour, sifted

2 cups skim milk

6 eggs, whisked

Pinch salt

4 tbsp chives, finely chopped½ cup olive oil

Directions1. Preheat oven to 450 ̊ F..2. Combine the flour, milk and eggs in a bowl.Blend until smooth.

3. Add the chives and combine.4. Place two, 6-cup muffin tins in the ovenfor 10 minutes.

Dill Mashed Potatoes Chive Yorkshire Pudding

5. Add a teaspoon of olive oil in each of thetwelve metal muffin cups and return tooven for 10 minutes.

6. Very carefully add 2 tablespoons of thebatter to each cup and return to oven for10-12 minutes.

7. Serve warm.

Editor’s Tip: Make these in the morning and reheat justbefore service.



Honey Baked ApplesServes 6Ingredients6 McIntosh Apples, tops removed, cored4 tbsp raisins4 tbsp dried cranberries4 tbsp pistachios, shelled, toasted1 tsp ground cinnamon6 tbsp honey

Directions1. Preheat oven to 350 ̊ F2. In a bowl, combine raisins, cranberries, pistachios, cinnamon and honey.

3. Fill the apples with the dried fruit mixture4. Place the apples in a large baking dish;cover with foil.

5. Bake for 35-40 minutes. You want the apples to be soft, but not mushy.

6. Delicately transfer the apples to shallowbowls or dessert plates and drizzle with thejuices from the baking dish; or, serve with alittle whipped cream.

Editor’s Tip: Just before bringing out the main meal, reduce the heat of your oven to 350 ̊ F andbake the apples. When the main course is finished, your apples should be just aboutready to take out of the oven.

Special SprigsPick up Compliments herbs anddiscover more fresh ways to enhance the flavour of any dish.Then sprinkle as a garnish forrestaurant quality presentation.

Compliments Fresh Herbs$2.49 Available at most SobeysStores.

Hot for the grillIt’s warming up and scallops areperfect for the grill. It brings outtheir natural sweetness and creates a delicate crunchyexterior.

Sensations by Compliments WildAtlantic Canada Sea Scallops400g $14.99 Available at mostSobeys Stores.

Honey Baked Apples

ABSOLUT® ORIENT APPLE


BEVERAGES |Mixology

Serves 1Ingredients¼ cup fresh berries1 tbsp simple syrup1 oz Smirnoff Vodka4 oz sparkling lemonade

Directions1. Place the berries andsimple syrup in a rocksglass.

2. Muddle the berries.3. Top with ice and thenadd the vodka andsparkling lemonade.

Editor’s Tip :Raspberries work well,but you can use any freshberries available.

SmashedBerryCocktail

Muddling Freshness

Muddling is the act of mixing ingredients torelease their flavour by crushing them witha muddler, spoon or other instrumentbefore adding the other liquid ingredients.The muddling process releases essential oilsfrom herbs and extracts flavourful juicefrom berries and other fruits.


Iced Cucumberand Mint CocktailServes 1Ingredients¼ English Cucumber, peeled, seeds removed,chopped

¼ cup fresh mint leavesSmirnoff Ice

Directions1. Place the cucumber and mint in a highball glass; muddle.

2. Top with ice.3. Fill with Smirnoff Ice.

BEVERAGES |Mixology

We may be muddling cocktails, but weare quite clear that the pure flavours ofSmirnoff Vodka and Smirnoff Ice are the perfect spirits to make fresh, seasonal drinks.

BEVERAGES |Mixology

Apple CinnamonSmash MartiniServes 1Ingredients½ Granny Smith Apple, peeled, cored,chopped2 lime wedges1 oz Smirnoff Vodka 1 oz cinnamon syrup*Apple slice for garnish

Directions1. Place the apples and lime wedges in amixing glass; muddle.

2. Add the vodka, cinnamon syrup and ice. 3. Top with the metal bottom of the cocktail shaker.

4. Shake vigorously, thenstrain into a chilled martiniglass.

5. Garnish with an appleslice.

*Make cinnamon syrup bycombining 1 cup of water, 1 cup of sugar and 2 cinnamon sticks in asaucepan. Bring to a boil.When the sugar has dissolved, remove the cinnamon sticks and strainthrough a fine sieve.


AGED RUM IS BETTER RUM.

92. EXCELLENT.“ Extremely well made and highly recommended.”

– 2011 Wine Enthusiast

www.cruzanrum.com

22

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Neddies Harbour Inn, 7 Beach Road, Neddies Harbour, NorrisPoint, Toll Free: 1-877-458-2929, Phone: [email protected], www.theblackspruce.ca

Quintanas & ArribasSpice it up at Quintanas & Arribas with our famous TacoSalads, Sizzling Fajitas, Spicy Fish Tacos and delicious Margaritas. Quintanas offers something for everyone. UpstairsArribas Nacho Bar has a unique Happy Hour menu with $3 ~ $6 items from 4:30 to 7 Wed, Thurs, and Fri. Serving delicious authentic Tex-Mex cuisine since 1991 Ole!

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Sophia's At The Eriksen PremisesTrinity's newest casual fine dining experience! Sophia’s is fullylicensed with an extensive wine list, offering a unique fusionmenu inspired by traditional Newfoundland recipes. Dishesare created using fresh produce and local ingredients whenpossible. Extensive gluten-free options are available. We caterto guests with diet restrictions and intolerances.

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Did you know we in North America havebeen attempting to grow grapes for winemaking for 400 years? Of course, Newfoundlanders and Labradorians can layclaim to some of the earliest accounts ofgrapes in the New World - we’ve all learnedabout Leif Ericson’s discovery of Newfoundland (which he named Vinland(wineland), more than a thousand years ago.

Flash forward more than five hundred years,

and you find early European explorers attempting to make wine from grapes collected from native North American vines.This proved disastrous, because, unlike Europe, where Vitis vinifera vines (includingclassic cultivars such as Chardonnay, Merlotand Cabernet Sauvignon) originate, NorthAmerica was home to many species of vinewhose flavour profiles made them less suitedto fine winemaking. Subsequent attempts to

grow Vitis vinifera failed because early settlersdidn’t understand how to protect these delicate vines from our harsh winters and thehumid conditions on the east coast. So despite even the best efforts of notable enthusiasts such as Thomas Jefferson, NorthAmerica’s climate proved too much for finewinemakers of the time.

Even with the early efforts/attempts at winemaking, wine culture was not successfully

GRAPE EXPECTATIONS | North America

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established in America until the 1960’s - although some healthy local winemaking industries developed in places no longer associated with fine wines, such as Ohio. Theexception was California, which had brusheswith viticultural greatness as far back as themid-19th century. Even so, vine diseases andProhibition hindered the growth of fine winemaking in California and throughoutNorth America until after World War II.

The very idea of making fine wine in northernUS States, let alone Canada, was deemed ludicrous by scientists of the day (thank goodness for the brave pioneers north andsouth of the 49th parallel who proved them wrong).

It wasn’t until the 1960s that California startedto show true promise for large-scale fine wineproduction, but now great wines, in large volumes, are emerging throughout NorthAmerica. Canadian wine has never been better. Read on as we explore Canada’s greatwine regions and explore the next stage ofevolution of the California wine industry.

Hey, Hey, VQA A Cheer for Canadian WineOnly a quarter-century ago, the Canadian viti-cultural landscape was sparsely populated, butnow wine (including fruit wine) is made as fareast as Newfoundland and as far west as theGulf Islands off the coast of British Columbia. It’s time to stand up and cheer theCanadian wine industry.

Ontario has long received worldwide attention for its Icewines and Hillebrand’sTrius Red had a brief brush with stardom in1995, when it was recognized as the best redwine in the world at the International Wineand Spirits Competition in London. British Columbia was the first area of Canada to gainnotoriety as a premiere region when WineSpectator (the very influential American winemagazine) in reference to the Okanagan, ti-tled a 2004 piece “Canada Finds Its Napa”.

More recently, Wine Spectator’s Matt Kramerdescribed it in a 2011 on-line post as, “theworld's least-known great wine zone.”

Regulations:

Did you know much of the Canadian wine industry is regulated using an appellation(wine region) system similar to the ones usedby many European countries? In both BritishColumbia and Ontario, wineries that chooseto label using a recognized appellation—suchas the Niagara Peninsula (Ontario) or theOkanagan Valley (British Columbia)—must adhere to the standards outlined by eachprovince’s VQA (Vintners Quality Alliance)standards.

Ontario Wine Country

Fast Facts:

• Ontario has 140 registered wineries, including grape and fruit wineries.

• Ontario’s wine country is situated between41 ̊ and 44 ̊ North latitude, the same asmany of the world’s greatest wine regions,including Bordeaux and Burgundy.

• Ontario’s Growing Degree Days* is approximately 1,400 per year, which is morethan Burgundy, Hawke’s Bay (New Zealand), Champagne, and close toCalifornia’s Napa Valley (1,450).

• At close to 14,000 planted acres, the Niagara Peninsula is the largest planted areaof all viticultural areas in Canada.

*Growing Degree Days are defined as the sum of the monthly meantemperature over 10 ̊C during the growing season.

VQA Ontario = 100% Ontario-Grown Grapes.

When picking up a wine from Ontario, it’s important to look for the VQA symbol. Whilemany Ontario wineries produce brands madefrom blends of international and local grapes,the VQA designation guarantees it’s madeusing 100% Ontario-grown grapes.

Ontario’s Terroir

In Ontario, place matters. If the wine is labeled as one of the four major appellations(Niagara Peninsula, Lake Erie North Shore,


Prince Edward Country, Pelee Island) or oneof the 10 sub-appellations of the NiagaraPeninsula, it’s a guarantee that 100% of thegrapes come from that specific region. Themost recognizable of the appellations is theNiagara Peninsula, where most of Ontario’swineries are located.

The Lake Effect:

What’s makes the Niagara Peninsula special?Mostly it’s the presence of Lake Ontario,which moderates the climate by making itcooler in the summer and warmer in the winter. However, it’s also the Niagara Escarpment—a limestone bluff that runs thelength of the peninsula—which captures lakebreezes and circulates them back over the

vineyards, enhancing the ripening of thegrapes. Local vintners also prize the limestonesoil - especially those who concentrate ongrapes with high natural acidity, such asChardonnay, Pinot Noir, Sauvignon Blanc and Riesling.

Here are some great examples of Ontariowines available at NLC retail stores:

Inniskillin Chardonnay (VQA)

Coyote’s Run Red Paw Vineyard Pinot Noir(VQA)

Jackson Triggs Black Series Niagara EstateSauvignon Blanc (VQA)

Hillebrand Trius Dry Riesling (VQA)

British ColumbiaWine Country

Fast Facts:

• British Columbia has approximately 200 registered wineries, many of which are small family-run operations.

• While almost all wine regions in the worldlie between the 30th and 50th parallels(north or south), British Columbia pushesthe boundaries with a few wineries situated


north of 50. Maybe that’s why B.C. whitesare so cool and invigoratingly fresh.

• British Columbia is home to Canada’swarmest wine region. The Black Sage/Osoyoos sub-region of the Okanagan Valley enjoys close to 1,500 degree days peryear. That’s more than California’s Napa Valley. Did you know that this part of BritishColumbia is, in fact, a desert?

• There are more than 60 wine grape varietiesgrown in British Columbia.

• If a B.C. wine has the VQA symbol, you’reguaranteed it’s made from 100% B.C. grown grapes.

Okanagan Valley: Discovering Diversity

British Columbia’s Okanagan Valley offers awide variety of wine styles. As a rule of thumb,red varieties are preferred in the south andwhite varieties in the cooler northern section.

In the Black Sage/Osoyoos sub-region in thesouthern Okanagan we find Canada’s answerto Bordeaux. Wonderful Merlot, CabernetSauvignon and Franc—and blends of the three(along with other traditional Bordeaux varieties) are made here. These are full-bodiedreds, rich in tannins, allowing them to be cellared or enjoyed with grilled red meats.

Syrah is another heat-seeking variety that enjoys the semi-arid conditions in this part ofthe valley. In all Okanagan reds, look for asagebrush aroma in the wine - it’s the callingcard of British Columbia wines.

As you move north towards Okanagan Fallsand beyond to Penticton, the soils change andbecome more friendly to medium-bodied redvarieties such as Pinot Noir and Gamay, whichgrow alongside white varieties such as

Chardonnay, Pinot Blanc, Sauvignon Blanc andChenin Blanc.

Bordeaux grapes, like those found in Osoysoos, also have some success in this mid-valley portion of the Okanagan.

Here are some great examples of British Columbia wines available at NLC Liquor Stores:

Jackson Triggs Black Series Okanagan Estate Merlot

Mission Hill Vineyard Pinot Noir

Mission Hill Five Vineyards Pinot Blanc

Canada’s Other Wine RegionsAtlantic Canada:

The moderating effect of the Atlantic Oceanhas allowed our own region to develop a smallbut burgeoning wine industry. Fruit winesdominate production, but with climaticchanges and advanced research matching theright grapes to this region’s unique terroir,there have recently been some incredible advances. Nova Scotia is leading the chargewith nationally-acclaimed sparkling wines andthe province’s recently launched Tidal Bay appellation for its best white wines.

Quebec:

Quebec’s harsh winters are inhospitable tomany grape varieties, although some of thatprovince’s most dedicated winemakers burytheir vines late in the fall to protect them fromthe upcoming winter. While Quebec has comparatively few standout grape-basedwines, its apple wines, including apple-basedsparkling and dessert wines are praised bywine aficionados and critics alike.



CaliforniaDiscover California’s Terroir: Earth, Wind & FireFast Facts:

• California is home to more than 3,500wineries, ranging from single-person operations to some of the largest wineries inthe world, such as E. & J. Gallo Winery.

• Although every state is now home to at leastone winery, California continues to produce90% of all wine made in the United States.

• California is home to more than 115 American Viticultural Areas (AVA). AVAs arethe American equivalent of European wineappellations.

• Despite the ABC (Anything but Chardonnay) backlash of the past decade,and increasing numbers of wine stylesemerging from California, Chardonnay continues to be the most crushed grape inCalifornia, representing almost 40% of whitewine production. On the red side, Cabernetis king in California, but it only represents 20% of red wine production.

• If a Californian wine is labeled as an AVA,85% of the grapes must come from thatarea. If it is labeled with a county designation, 100% of the grapes must come from that county. If the wine lists a single grape varietal, the wine must includeat least 75% of that grape.



California is now much more than just thanCabernet and Chardonnay. California vintnersmade Chardonnay, Cabernet Sauvignon andMerlot household names. Now Golden Statewineries would like consumers to recognizethe diversity of terroir found in the state. Atone time, the Napa Valley, located just northof San Francisco, was consistently singled outas the home to fine wine in the state, butthese days with well in excess of one hundredclearly defined wine regions, the state has become a complex patchwork of appellations,each producing distinctive styles. Getting toknow them all requires a lifetime of research,but if you understand a little a bit about California’s terroir, you will have a better appreciation of the numerous potential stylesthat can emerge from the state.

Earth: Soil Matters

While it’s true that there are 1000s of differentsoil types but for our purposes, we’ll simplify:Valley floors generally equate to more fertilesoils, and mountain appellations often havepoorer granitic, schist and limestone soils. Poorsoils lead to vines that produce fewer, butmore concentrated grapes, rich in colour andphenols. Higher elevations also mean coolevenings, which promote more acidity in thegrapes, leading to more elegant, structuredwines. Napa Valley is home to a number of famous ‘mountain’ AVAs such as MountVeeder, Spring Mountain and Atlas Peak,which are responsible for some of California’sbest Cabernet Sauvignon. Others to watch outfor include the Santa Lucia Highlands AVA inMonterey’s Coastal Mountain range andCalera’s Mt. Harlan, in the Gabilan Mountainrange. Both regions have become legends offine Pinot Noir production. Some of California’s most exciting wines are emergingfrom out-of-the-way, high-elevation vineyardsites, including recently-planted vineyards in

previously unexplored locations such as partsof Lake County. Renewed attention is alsobeing paid to some of the state’s classic high-altitude wines, such as some exciting OldVine Zinfandel from the Sierra Foothills.

Wind: Coastal Cool

A wine region’s proximity to the Pacific Oceanis a key determinant in defining how cool thatregion is. The extremely cold waters of theocean make many places in coastal Californiacapable of producing elegant versions of cool-climate varietals such as Pinot Noir, whichsuffer in warmer central regions. Most of California is divided north to south by mountain ranges. These natural barriers counteract the cooling effects of the PacificOcean. In between the ranges are a number ofnorth to south running valleys, some of whichend/begin near a body of water. The mostnotable are the Napa Valley and Salinas Valleyin Monterey. These valleys can provide forsome extreme variation in climatic conditions.Areas closest to the water (in Napa Valley the


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body of water is San Francisco Bay - in Monterey it’s Monterey Bay) experience verycool conditions, and are capable of producingvery elegant wines, even sparkling wines, fromclassic cool-climate grapes such as Chardonnayand Pinot Noir.

Example: Fog Head Reserve Monterey Sauvi-gnon Blanc (California)

Valleys farthest away from the effect of the Pacific are often much warmer and usuallydon’t experience the early morning fog California’s coastal areas are known for. Cabernet Sauvignon does well in areas withsome moderating effect. Moving away fromthis area toward a warmer but shorter growingseason, expect to find more Merlot, Zinfandeland Rhone varietals, such as Syrah.

Fire: Sunny California

Fire may be a bit of an exaggeration, but California’s climate is defined by the heat ofthe California sun. California’s warmest regions are found in the fertile Central Valley.Here great swaths of vineyard land bask inample sunshine, producing large volumes offruit-forward red and white wines. Often, butnot always, wines listed as simply California aremade from grapes grown here. However, anumber of premium wine regions, affordedprotection from cool Pacific winds by thecoastal mountain ranges, also rely on the benefits of the warm sun. AVAs such as PasoRobles in San Luis Obispo County, the Alexander Valley and Knights Valley in

Sonoma County and inland sections of SantaBarbara’s Santa Ynez Valley are just a few examples of appellations producing fine heat-seeking varietals such as Syrah and Zinfandel, along with ripe, concentrated versions of Cabernet and Merlot.

Example: J. Lohr Seven Oaks Cabernet Sauvignon (California)

This spring, enjoy the incredible diversity ofwines made in Canada and California by exploring the shelves of NLC stores or by attending the Taste of North America beingheld on Saturday, April 13th at the St. John’sConvention Centre. Go to www.nlliquor.comfor more information about the event.


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Things are changingfor the better in thebeer world, with imaginative twists aswell as traditional

styles available to Atlantic Canadian beer-lovers in more variety than ever.

You have probably noticed an infusion ofnew beer in NLC Liquor Stores, andwhether you always drink the same brandor try new styles at every opportunity, youcan expand your horizons by learning whatexperts know about drinking beer at itsbest. Here are a few tips on beer-tastingand getting the most out of your nextbeer-drinking experience.

The PourPour your beer into a clean, clear glass,being sure to retain an inch-high collar offoam. The foam (or head) helps retain the delicate aromas of the beer. Next, assess: isthe beer clear or cloudy? If it’s an unfiltered style, such as Wit (Belgian WheatAle), it will be cloudy. Typically, cloudy or unfiltered beer will be more complex and flavourful.

AromaTake a short sniff, followed by a longer one.A little trick that beer experts use to accentuate the aroma is to cover the glasswith your hand and swirl the glass for 3-4seconds. Take your hand away and immediately take a deep, long sniff withyour nose buried in the glass. Do you notice how intense the aroma becomes?You can pick up many subtleties this way.

TasteTake a one-ounce sip, swirl it in your mouthand then swallow while exhaling throughyour nose (as taste is 99% aroma). Whatdo you taste? Cereal, floral, citrus, sweet,grainy, spicy, bitter? When tasting the beer,be sure to also think about the mouthfeel(texture) and any other specific characteristics you detect. Is it watery, thinor thick? Is it hot (a warming sensation feltat the back of throat), or perhaps acidic?

Lastly, remember that beer is social. Thesetting and the people you enjoy the beerwith are as important as the taste of thebeer. Get a group together and collectivelyexpand your understanding. Enjoy a beeryou haven’t tried before; the selection isgreater than it ever has been before.

How To:Steve Riley is a Certified Cicerone, the beer

equivalent of a sommelier, and President of BetterBeer.com. He is one of only a handful

of Certified Cicerones in Canada, and is a recognized beer judge.

Taste like a Cicerone

BEER BASICS | Tasting

FOOD | Last BiteFOOD | Last Bite

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

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