occasions ns summer 2013

master your grill

Sensations by Compliments Whole Grain Dijon Prepared Mustard

Sensations by Compliments Roasted Garlic

Seasoning Paste

Compliments Worcestershire

Sauce Find this and other recipes at sobeys.com

taste ofSummer

PER SERVING (1/4 OF THE RECIPE): 610 calories, 48 g protein, 27 g total fat (9 g sat. fat), 155 mg cholesterol, 41 g carbohydrates, 1 g fi bre, 5 g sugars, 1,100 mg sodium

Combine ground beef, egg, mustard, garlic and Worcestershire sauce in a large bowl. Mix until just blended, then shape into 4 large patties. Cover with plastic wrap and refrigerate until ready to use. Pre-heat barbecue to medium-high. Season patties with salt and pepper on both sides, then grill with lid closed for about 10 min., fl ipping once.

1 1⁄2 lbs (750 g) lean ground beef1 egg3 tbsp (45 mL) Sensations by Compliments Whole Grain Dijon Prepared Mustard2 tbsp (30 mL) Sensations by Compliments Roasted Garlic Seasoning Paste1 tbsp (15 mL) Compliments Worcestershire Sauce1⁄4 tsp (1 mL) salt1⁄2 tsp (2 mL) pepper

handmade beef burgerPrep Time: 10 min. Total Time: 25 min. Makes: 4 burgers

3

InsideWelcome 4Cheers! 6Themed Celebration 9Style Watch 18Simply Inspired 21Mixology 234 Fabulous Pairings 28Restaurant Spotlight 33Grape Expectations 43Tasting Menu 49Online Aisle 59Beer Basics 62Did you Know? 66

occasionsOccasions is a premier food and drink magazine published byTC • Media for the NSLC and is intended for the enjoyment of Nova Scotian consumers.

Publication Director:Beth Keays, Director, Customer Marketing, NSLCPublisher: Fred FianderFood & Drink Editor: Mark DeWolfEditorial Board: Beth Keays, Director, Customer Marketing, NSLC;Laura MacLachlan, Marketing Manager, NSLC; Meg Stewart, Marketing Coordinator, NSLC;Jillian Major, Manager Wholesale, NSLC; Peter Rockwell, Category Manager, Old World/Local Wine, NSLC; Fred Fiander, Group Publisher, TC • Media

Food Stylist: Mark DeWolfProps: Mark DeWolfPhotography: Jen Anderson, Peter Rockwell Contributing Writers: Mark DeWolf, Gloria King, Adam Morin,Susan Penney, Peter Rockwell, Emily Tregunno, Doug Watling

Group Publisher, TC • Media: Fred FianderSales Manager: Sue KosloskiAccount Executives:Mark DeWolf, John Eagles, Grant Faulkner,Annie Langley Production: Angela JørgensenCopy Editor: Lori CovingtonAdvertising Coordination: Meaghan Ferdinand

Copyright 2013 by TC • Media All rights reserved. Reproduction of any article, photograph or artworkwithout expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Lake Drive, Halifax, 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 disclaimsany warranty regarding the accuracy or reliability of information containedherein. Occasions Magazine further disclaims any responsibility for injuries or death 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 listedwithin this publication are available in most NSLC stores throughout NovaScotia. Prices and availability subject to change without notice. In caseswhere there is a difference in prices listed within Occasions and NSLCstores, the prices in the NSLC stores shall prevail.

Printed CTP (computer-to-plate), eliminating the need for film, and theplates are processed using water soluble developer. Inks used are vegetableoil based. Paper used is Somerset Gloss, manufactured by SAPPI in Somerset, Maine. This paper is acid free, the pulp is cultivated from sustainable forests. It is SFI (Sustainable Forestry Initiative) certified as well as ISO 14001 certified. The Somerset Mill, where this paper is manufactured, has won the Maine Governor General Award for Environmental Stewardship. Cited in particular with regard to this award,was the use of recycled water during the manufacturing process. It wasalso noted that this Mill generates its own power from waste products on site. Not only that, but the excess power generated is sent back to the Maine Power Grid.

Nova Scotia Liquor Corporation93 Chain Lake Drive, Halifax NS, B3S 1A3Tel: 902-450-6752

On the CoverIn this edition, we are featuring great newbeers like this golden lager and deliciousrecipes such as our interpretation of aNiçoise Salad, pictured here. Enjoy ourMediterranean inspired recipes in ourThemed Celebration feature, that prove al fresco entertaining can feature dishesthat are light, fresh and appealing.

Mixology Themed Celebration

Style Watch On the Cover

CONTENTS

Summer | 2013

Now at the NSLC.

lbs (750 g) lean ground beef1

1 1

4 Occasions Summer 2013

WELCOME | Summer Entertaining

WELCOME

Tidal BayInspired by

4

Inspired by Tidal BayWe’ve been inspired by NovaScotia’s recently created wine appellation, Tidal Bay, and thebounty of local ingredients available in the summer to create

a number of wine friendly appetizers. Gloria King, Retail Product Specialist at the Kentville NSLC, has selected a Tidal Bay wine to pair with each. Enjoy the recipes in our Tasting Menu feature on page 49.

Fab Taco RecipesThis summer, the hottest trend isgourmet comfort food. We’vecreated easy taco recipes loadedwith flavour. Change up the

barbeque routine this summer by preparing our tacorecipes or simply laying out a table with grilled vegetables, chicken, beef and shrimp with an array of toppings so everyone can make their own combinations. Find the recipes in our 4 Fabulous Pairings feature on page 28.

The MediterraneanGrill Outdoor grilling occasions don’thave to be too rich or filling.We’ve taken our cue from thediet of those living in regions

along the Mediterranean coast. While the flavours areMediterranean, most of the ingredients can be sourcedfrom local farmers. When collecting your groceries forthis or any outdoor celebration this summer, make apoint of buying local. Find the recipes in our ThemedCelebration feature on page 9.

Beer TrendsTake the dinner party outside thissummer. With our tips on trendybeer styles, all you have to do islight up the barbeque, fill acooler with ice and a selection of

new beers available at NSLC stores. Find our recommendations on new styles of beer to try in ourBeer Basics feature on page 62.

O N D I S C E R N I N G T A S T E

O Y S T E R SB E ST O R D E R E D I N M O N T H S that contain the letter ‘R’ and always best when local,

bracingly fresh and shared with the table. Sauces and garnish are a matter of personal preference

but are best used sparingly. When accompanied by an icy shot, straight up, oysters are a wildly

delicious way to satisfy the cocktail hour.

FACEBOOK.COM/GREYGOOSE

Enjoy Responsibly ©2013. GREY GOOSE, ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS. VODKA - 40 % ALC. BY VOL. DISTILLED FROM GRAIN.


BEVERAGES | Peter Rockwell

Chee

rs!

Myths come in all shapes and sizes. Thereare old school myths such as Bigfoot andthe Loch Ness Monster as well as modernmyths like that you can really make a living buying abandoned storage lockers.The wine industry loves a good old wivestale. Most are a slice of baloney as thick asyour wrist, so in this issue I dispel the bestof the worst.

Smelling the cork will indicate if a wine isfit to drink.Absolutely not! Thankfully, consumer acceptance of screw cap closures on premium wines is slowly killing this chestnut. That said, it still hasn’t stoppedmany wine enthusiasts from insisting a corksmells like anything other than cork. Butthe image of a pompous waiter handingover a stopper to a discerning diner is ascene that many, especially Hollywood filmmakers, won’t let go. A small percentage ofcorks do come with baggage, most notablya taint that can impart the aroma of wetcardboard onto a wine. It’s caused by an airborne fungus that latches itself on to the

cork during its creation. Though a taintedcork will smell funky, that doesn’t necessarilymean the wine has been affected. A drycork may give you a hint of the liquid’s current state of drinkability, and the branding on its side will let you know thatthe bottle came from the winery on thelabel. That’s about it. So what’s anoenophile to do? Stick your nose in theglass, people. The juice will tell you everything you need to know. In fact, theonly reason I taste a wine when it arrives at my resto table is to see if it’s at a consumable temperature; which leads meto the next myth.

Red wines should be served at roomtemperature.It depends on which century you live in.Back when wine was coming into its own(in the late 1800s) and the major Europeanproducers were setting standards for its creation, the average room temperature ofa château was much cooler than the structure I currently call home. Most redsbenefit from a light chill, close to the

Now at the NSLC. 7

temperature of a modern unfinished basement. Too warm, and they come acrossflabby. Too cold, and the fruit gets maskedby the accentuated tannins and acidity.Lighter bodied reds, like a fruit-forwardBeaujolais, should be served around 12 ̊ C,heavier reds, like those from Bordeaux,show best around 18 ̊ C. Your average whiteis a fan of between 8-9 ̊ C. We drink redwines way too warm in the 21st century, especially at restaurants without temperature controlled wine cellars. Thinkyour red is too warm when you’re out onthe town? Don’t be afraid to ask for an icebucket.

White wine goes with fish; red wine goeswith red meat.Well, yes, but not always. Like most foodand wine myths, this one is meant as aguide rather than gospel. The terms “fish”and “red meat” cover a lot of ground, andtoday’s culinary attitudes are a lot moreopen-minded to out-of-the-box wine marriages than, say, back in the 1970s whenthis myth started to gain popularity. A

better food and wine matching mantra is:What grows together, goes together. Whenin doubt, pair a liquid with a solid thatshares the same geography. The foodpreparation and winemaking industrieshave always followed a parallel evolution,regardless of the country. That’s why washing down a bowl of Italian pasta withan Italian wine is always a safe bet.

Wine needs to breathe before serving.Here’s another myth with a whisper oftruth. Breathing, or the exposure of a wineto the air, will soften younger and/or full-bodied red wines if you give it enoughtime. White wines rarely need the effort.The rub here is that 99 per cent of thewines you’ll find at your local NSLC havebeen designed for instant pleasure. Today’swinemakers know that on average, a bottleof wine is drunk within 48 hours of purchase. In other words, they’re all goodto go as soon as they hit the glass. In 2013,breathing has become superfluous for allbut the most complex red wines. Thosetend to be expensive and designed for time

BEVERAGES | Peter Rockwell

in your cellar. If one of those is calling toyou from your collection, I recommendusing a decanter rather than simply lettingit sit uncorked. It saves time and allows airto massage the juice in a balanced, all-encompassing manner.

Sparkling wines are only for special occasions.Don’t say that in France’s Champagne region, they drink the stuff at every opportunity. Thanks to your typicalsparkling wine’s effervescence, light flavourand palate cleansing personality, it can cozyup to just about any dish you care to serveit with—breakfast, brunch, lunch or dinner.They really find their stride with hard topair cuisine like Asian and Indian fare,where a thirst-quenching beer is thought tobe the best choice. Though I don’t suggestyou forget your anniversary, just keep aglass of bubbly in mind when you’re celebrating wine Wednesday.

THE MEDITERRANEAN GRILL

Antipasto Grilled Sweet Potato with Hazelnut Pesto

9Now at the NSLC.

The Mediterranean diet has become synonymous with a healthy approach to living. The cuisine of Greece, SouthernItaly, Southern France and Southern Spainrelies heavily on vegetables, fresh herbs,fish, poultry, olive oil and wine. Theseflavours are our inspiration for an outdoorbarbeque featuring dishes lighter than classic North American barbeque staples,but no less flavourful.

As for the wine, you don’t have to open abig spicy red to go with these dishes. Do asthey do in the Mediterranean and enjoy awine that was made in the region. A chilledrosé wine makes a great aperitif and is awonderful accompaniment to lighter faresuch as grilled vegetables, grilled fish andsummer salads. Or you can simply choose awhite or red wine (or both) from a classicMediterranean country such as Spain, Italyor Southern France. Sometimes, the perfectpairing is a wine that simply inspires you todream about being on a different continent.Here are a few to look out for at the NSLC:

Martin Codax Albarino (Spain, $20.99, 1008817)

Yvecourt Bordeaux Rosé (France, $12.99, 1002623)

Vila Matilde Aglianico (Italy, $21.99, 1016369)

Antipasto Grilled Sweet Potato with Hazelnut PestoServes 8-10Ingredients:

½ cup hazelnuts, ground, plus some for garnish

1 clove garlic, minced1 ½ cups tightly packed basil1 tsp lemon juiceSalt & pepper to taste1 cup olive oil3 large sweet potatoes, washed, sliced (¼-inch slices)

4 tbsp olive oil

Directions:1. Place the first six ingredients into a food

processor and pulse 4 or 5 times until combined.

2. With the motor running slowly, add the cup of olive oil until a rough paste forms.

3. Brush the sweet potatoes with theremaining 4 tbsp of olive oil.

4. Season with salt and pepper.5. Grill the slices of sweet potato over

medium-high heat. 6. Grill for 3-4 minutes per side.7. Serve accompanied with the hazelnut

pesto.

Editor’s Tip: You can have some fun withthe pesto accompaniment. A classic basilpesto works, but you can also try substituting the hazelnuts for walnuts ormixing up the herbs. Use a portion of watercress or arugula instead of the basil to give the pesto a peppery spiciness.

FOOD | Themed Celebration


Grilled Fennel Serves 8-10Ingredients:

2 bulbs fennel, washed, fronds removed¼ cup olive oil2 tbsp balsamic vinegarSalt & pepper to taste1 lemon, cut into wedges

Directions:1. Slice the fennel bulbs lengthwise into

¼-inch thick slices.

2. Brush the fennel with olive oil and balsamic vinegar and season the slices with salt and pepper.

3. Place the fennel slices over medium heat. Close lid of the barbeque and cook for 5 minutes per side.

4. Serve the fennel warm, with lemon wedges. A squeeze of lemon juice helps balance the natural sweetness of the fennel.

Editor’s Tip: Grilling or roasting fennelbrings out a wonderful sweetness in thevegetable and slightly subdues its powerfulanise flavour. You can grill the fennel aheadof time. When ready to serve, place thefennel on a non-stick baking sheet andwarm in the oven for 4-5 minutes at 400˚ F.


Grilled Fennel

Real & Reasonable Nova Scotia Grown WinesIn all NSLC storesHwy 103, Exit 11, 24 km inland to Newburnewww.canada-wine.com902-644-2415

LUNENBURG COUNTY WINERY Celebrating 20 years

Balsamic Marinated Grilled Mushrooms Serves 8-10Ingredients:

3 tbsp garlic, minced2 tbsp fresh thyme½ cup olive oil¼ cup balsamic vinegar6 large Portobello mushrooms, stem, gills removed

Directions:1. Combine the garlic, thyme, olive oil and

balsamic vinegar in a bowl.2. Add the mushroom caps and marinate

for up to an hour.3. Grill the mushrooms over medium-high

heat for 5 minutes per side.4. Slice and serve.

Editor’s Tip: These grilled mushrooms havea great affinity with goat cheese. Considerserving slices of toasted baguette andcrumbled goat cheese on the side.

11

Directions:1 Whisk together all marinade ingredients in a large bowl. Makes

approximately 2 cups (500 mL) of marinade. Refrigerate or freeze 1 cup (250 mL) in a container with a tight fitting lid for another BBQ meal.

2 Put chicken into a re-sealable plastic bag and pour in ¾ cup (175 mL) marinade. Reserve ¼ cup (60 mL) of marinade for basting. Squeeze the air out of the bag, seal and refrigerate for at least an hour or preferably overnight

3 Preheat BBQ grill to medium high. Grill chicken with the lid down, basting often with reserved marinade, for 8-10 minutes per side or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).

4 Alternately, cook in oven at 350°F (180°C) for between 40 – 55 minutes,or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).

You will love the complex flavour of this Asian-inspiredrecipe, made unique with the addition of Chardonnay.This mouthwatering chicken is delicious served withsteamed rice and an Asian vegetable slaw.

Ingredients: 8 chicken thighs, skinless 8 3 Tbsp low-sodium soy sauce 45 mL1/4 cup honey 60 mL1 cup Chardonnay 250 mL2 Tbsp sesame oil 30 mL1 Tbsp rice vinegar 15 mL2 tsp garlic, minced 10 mL5 Tbsp brown sugar 75 mL1 Tbsp ginger, grated 15 mL2 Tbsp sesame seeds 30 mLServes 4 Cook time: 55 min Prep time: 30 min

Chicken Farmers of Nova Scotia – For information and recipes call (902) 681-7400 or visit www.nschicken.com

Chicken Farmers of Nova Scotia

Advertising feature:

Tipsy Teriyaki Barbecue Chicken

Balsamic Marinated Grilled Mushrooms


Now at the NSLC.

Grilled Vegetable Salad


Grilled Vegetable SaladServes 8Ingredients:

2 cups grilled sweet potato, roughly chopped2 cups grilled fennel, roughly chopped 2 cups Portobello mushrooms, roughlychopped2 cups roasted tomatoes, roughly chopped 2 cups grilled zucchini, roughly chopped8 basil leaves

Directions:1. You can transform your vegetable

antipasto into a colourful salad. Start by roughly chopping your grilled vegetables.

2. Place grilled sweet potato in a bowl. 3. Add fennel, mushrooms, tomatoes and

zucchini.4. Garnish with a basil leaf.5. Accompany the salad with really good

extra virgin olive oil and high quality balsamic vinegar.

Editor’s Tip: Another fantastic accompaniment to a Mediterranean-inspiredfeast is marinated mozzarella. Place pieces offresh mozzarella in a jar and fill with herbssuch as rosemary and thyme and a fewsqueezes of lemon juice. Top with olive oiland marinate for 24 hours before serving.


Haven on EarthUsed to be a Fundy sea port.Now a walk in happy thought.A tonic for your spirit, a shower for your soul.

We call it Sackville, New Brunswick.And you don’t need a prescription.

Lively arts and culture, tasty dining, and unique shopping www.sackville.com/visit

New BrunswickExperience

1-800-249-2020www.sackville.com

N E W B R U N S W I C KNOUVEAU-BRUNSWICK


At the outset of Jamaican Independence, historic rum producer

Appleton Estate set down barrels of rum to age with the specific

intention of one-day bottling the rare spirit to mark the 50th

anniversary of Jamaican Independence. Last year, Appleton Estate’s

award-winning Master Blender Joy Spence oversaw the creation and

release of this exceptional spirit – the Appleton Estate Jamaica

Independence Reserve.

This rare and extraordinary rum has an appearance of dark mahogany

with rich coppery reflections and a pronounced green ring of ageing.

The bouquet is powerful oak infused with rich vanilla and layered with

cinnamon, maple and Appleton Estate’s hallmark orange peel. The

finish is exceptionally smooth with a honeyed oak finish.

This singular rum required an equally luxurious packaging. The bottle

is a crystal decanter designed in the shape of the iconic Appleton Estate

bottle. The etching and gold screen-printing on the bottle showcase

Jamaica’s national symbols. The bottle is topped with a gold-finished

brass and cork stopper and is presented in a black-lacquered gift box.

It retails for $5000.00 (CAD) per bottle.

Only 800 of these bottles were ever produced and only a handful

actually made it to Canada–including all four Atlantic Provinces where

it is currently available for purchase. The Appleton Estate Jamaica

Independence Reserve is the very definition of a once in a lifetime

exceptional experience.

An exceptionally spirited rum


Roasted Tomatoes with MozzarellaServes 8-10 Ingredients:

5 firm tomatoes, halved, seeds removedSea salt & pepper to taste4 tbsp olive oil2 cups fresh buffalo mozzarella, roughly torn10 large basil leaves, chiffonade (slice into thin strips)

Directions:1. Place the tomato slices, cut side up, on

large pieces of foil. We recommend 3 to 4 tomatoes per piece of foil.

2. Season the tomatoes with salt and pepper and drizzle with olive oil.

3. Fold up the foil to create a tight package.4. Place the foil packages on top rack of

barbeque set to medium-high heat. Roast for 15-20 minutes.

5. Carefully remove the foil packages and cut open with scissors or open with oven mitts.

6. Carefully transfer the roasted tomatoes to a serving platter and top with equal amounts of fresh mozzarella and basil.

Editor’s Tip: This works well as part of anantipasto plate. You can also try roastingcherry tomatoes, drizzled with olive oil and a touch of smoked paprika, for a Latin-inspired accompaniment to barbequed steak.


Sensations by ComplimentsAged Balsamic Vinegar ofModenaThis flavourful balsamic vinegar is producedby slowly reducing the grape must allowingcarmelization to occur, giving it a muchsmoother finish. It is a must try for salads,grilled vegetables, grilled meats and fish.

Sensations by Compliments Aged Balsamic Vinegar $4.69 Available at most Sobeys Stores.

Louis Bernard Cotes du Rhone(France, $14.49, 1001261)

There's good reason the French love theirCotes du Rhone and in particular LouisBernard. The wines are simply delicious. Louis Bernard Cotes du Rhone is the epitome of an easy drinking red wine. It isloaded with raspberry fruit flavour, has asmooth palate, and soft finish. It makes agreat match to a wide variety of Mediterranean inspired dishes.

Roasted Tomatoes with Mozzarella

Great Mediterranean Pairings

Grilled Zucchini StripsServes 8-10Ingredients:

1 cup balsamic vinegar 3 medium zucchini, sliced lengthwise (¼-inch thick slices)

¼ cup olive oil2 tbsp rosemary, finely choppedSalt & pepper to taste

Directions:1. Place balsamic vinegar in a pot and

reduce over medium-high heat. When the balsamic has reduced by two-thirds, remove the pot from the heat and let cool. It should be a thick syrup.

2. Brush slices of zucchini with olive oil and season with rosemary, salt & pepper.

3. Grill the zucchini slices over medium heat for 3 minutes per side.

4. Place the zucchini on a serving platter and drizzle with balsamic syrup.

Editor’s Tip: Leftover balsamic syrup canbe used to add a punch of flavour to salads. It’s wonderful drizzled over sautéed mushrooms and can even be poured lightlyover strawberries for a unique dessert.


appletonestate.com Enjoy with care.

Grilled Zucchini Strips



Grilled Greek Chicken

Serves 8Ingredients:8 boneless, skinless chicken breasts, scored4 tbsp rosemary, chopped8 cloves garlic, minced¼ cup olive oil1 tbsp caper juice (liquid from a jar of capers)4 lemons juiced, zestedPepper to taste 3 tbsp capers

Directions:1. Combine the rosemary, garlic, olive oil,

caper juice, lemon juice and lemon zest in a large bowl.

2. Add the chicken and toss; place in therefrigerator and marinate for 3 hours.

3. Remove the chicken from the liquid andseason with pepper.

4. Grill over medium-heat for 8-10 minutes per side.

5. Remove the chicken and serve. Top each breast with a teaspoon of capers.

Editor’s Tip: Score the top of your chickenbreast before marinating; it will help theflavours infuse the meat.

Salad NiçoiseServes 8-10Ingredients:

1 tbsp Dijon mustard1 shallot, minced1 tbsp dried oregano1 tbsp anchovy paste1⁄3 cup red wine vinegar¾ cup olive oilSalt & pepper to taste2 lbs baby red potatoes, halved, boiled1 ½ lbs green beans, trimmed, steamed1 small red onion, thinly sliced½ cup Niçoise olives*8 plum tomatoes, quartered8 hardboiled eggs, shells removed, cut intoquarters

*If you can’t find Niçoise olives, substitutewith any black olive.

Grilled Greek Chicken Salad Niçoise

17


Directions:1. Place the Dijon, shallot, oregano, anchovy

paste and red wine vinegar in a bowl.2. Slowly whisk in the olive oil; season with

salt and pepper.3. Add the rest of the ingredients, except

the eggs, to a bowl.4. Add enough vinaigrette to the bowl to

just cover the vegetables and gently toss.5. Divide the salad amongst bowls and top

each with the remaining boiled eggs.

Editor’s Tip: Traditionally, this salad wouldhave tuna in it. We’ve omitted it, as we intend it to be a side dish for the chicken,but you can transform it into a main courseby adding grilled tuna.

Zabaione with Fresh BerriesServes 8-10Ingredients:8 egg yolks8 tbsp granulated sugar2 tbsp sweet dessert wine8 biscotti4 cups fresh berries

Directions:1. Place the egg yolks and sugar in a bowl

and beat until smooth.2. Add the dessert wine and continue to

mix for another minute.3. Layer the Zabaione and berries in

martini glasses or small bowls.4. Garnish with biscotti.

Editor’s Tip: You can make variations on thisrecipe by simply replacing the dessert winewith your favourite liqueur such as Amaretto,Grand Marnier or Baileys.

Zabaione

Errazuriz Max Reserva Cabernet SauvignonThis Summer’s Go to Barbeque Wine“The Premier Family Wine Estate of Chile”

Grilled�Rib�Eye�with�MushroomsRecipe by Chef Ryan Skelton

1. Preheat your barbecue at medium-high heat with lid closed. Clean and oil the grill. Lightly oil the steaks and mushrooms then season steaks with salt and pepper.

2. Grill steaks three to four minutes per side, turning halfway through cooking for medium-rare. Remove from heat and let rest 5 minutes before serving.

3. Grill mushrooms gill side up for three to four minutes until tender. Carefully transfer mushrooms to bowl catching their juices. Slice mushrooms into 1⁄2 -inch cubes return to bowl, add fresh herbs, lightly season salt and pepper; mix gently.

4. Serve steaks topped with mushrooms and natural juices.

• 6 rib eye steaks, cut 1-inchthick

• 4 Portabella mushroom caps

• 2 tbsp olive oil

• 1 tbsp chopped fresh rosemary

• 1 tbsp chopped fresh parsley

• Salt & cracked pepper

Errazuriz Estate Sauvignon Blanc A Thirst Quenching Summer White“The Premier Family Wine Estate of Chile”

Sautéed�Garlic�&�Thyme�ShrimpRecipe by Chef Ryan Skelton

1. Heat a large sauté pan over medium high heat. Add butter, garlic and crushed red pepper cooking for twenty seconds until fragrant.

2. Carefully add shrimp, season lightly with salt and pepper then sauté for one to two minutes per side.

3. Once cooked, remove pan from heat and toss in fresh herbs to coat evenly; serve.

• 2 tbsp butter• 1 tbsp minced garlic• Pinch crushed red pepper• 1 lb (454g) 16/20 Black Tiger Shrimp, peeled, deveined and tail on

• 1 tbsp chopped fresh thyme

• 1 tbsp finely sliced fresh chives

• Salt & pepper

Bold,�full-flavoured.�The�embodiment�of�steak�wine.“Tropical,�citrus,�herbaceous�and�zesty.”


Styl

e

Spice up your deck for summerWatch

Container gardening is very trendy right now and it’ssurprisingly easy. The versatility of this kind of gardening is phenomenal when you compare it to a permanent space in the yard. As long as there isdrainage present, you can plant just about anything. Get creative with items like wooden wine cases, old tincans, boots, even an old wheelbarrow or canoe can look fantastic and bring a lot of character to your property.

One of my favourite aspects of container gardeningis the ability to mix it up from year to year or on different parts of your property to create a certainatmosphere. A simple hanging basket and containeron your front porch can be done up in manydifferent colour schemes. This is perfect for specialevents you may be hosting, like wedding receptionsor backyard dinner parties, where you can easily create containers that work with colour schemes.

Creating your Perfect VesselYou need very few supplies to make your own containers. Just make sure you have: a container, soil,some fertilizer and your plant of choice. To prep yourcontainer, be sure there is adequate drainage (holes - if not, drill or cut holes in the bottom).Adding some gravel or rocks in the bottom will helpwith drainage as well. When filling the container withsoil, be sure to add a little water to ensure the soil ismoist. Adding an appropriate fertilizer for the plantmaterial is always a good idea. For a container housingan ornamental plant, the best choice would be a slow-release fertilizer with nutricote, along with some SoilMoist water retaining crystals. If you’re planting edibles inthe container, an organic all-purpose fertilizer and somekelp meal would work best.

Once the soil is in the pot, you’re ready to go! Try arranging your flowers prior to planting to make sureyou like the look. When planting the transplants, ensure you are planting them at least as deep as theywere in the original pot. When you’ve finished pottingthe plant, water it well.

Place your pot in a location where the plants will perform the best. To maintain the plants, make surethe soil doesn’t dry out and remember to “dead-head” annual flowers (pick spent blooms off to encourage new growth).

LIFE | Style Watch

Our Expert:

Emily Tregunno’s roots in the gardening business run deep. Herfamily owns Halifax Seed which isCanada's oldest continually operatingfamily run seed company. HalifaxSeeds’ garden center is located at5680 Kane St.

Benjamin Bridge Nova 7 (Nova Scotia, $24.99, 1008194)

Summer means it is Nova 7 season. Nova Scotia’s iconic

white wine is back. Enjoy its rosepetal, white flower, orchard fruitand citrus aromas and tropicalfruit flavours. It’s like a summerflower garden in your glass.

Nova 7 is incredibly versatile onthe dinner table. It makes an

excellent aperitif but will also pairwell with exotically seasonedshellfish dishes and even light

fruit based desserts.


LIFE | Style Watch

Arranging a Stunning Container: Thrillers,Fillers & SpillersFlowers and ornamental plants are the most common plant materials to use in containers. When creating your own, keepthe following in mind - you need a thriller, a filler and a spiller!Your ‘thriller’ plant should be a visual stunner, your focal point.It should grow the tallest and be big and beautiful. Most often,people will go for a beautiful tall grass. Typical container designswill have just one thriller plant. Fillers are the mid-height in thepot and will complement the colour and texture of the thriller.Petunias or coleus are just a couple to choose from. Spillers willadd another layer of visual interest to the container. Myfavourite choices include: lime green potato vine (Ipomoea) ora flowing Bacopa.

While mixing it up to make a big statement is always fun, sticking with one variety of plant adds a very classy look. Choosing complementary mounding petunias for one mass display is always easy to do and visually stunning.

Edibles: Vegetables, Herbs & FlowersWhen choosing a container to plant edibles in, be sure to stayaway from anything with pressurized, untreated wood or itemssuch as rubber tires. You don’t want toxic materials leachinginto the soil.

Great edible flowers for planting in containers include: nasturtiums, pansies and violets.

Good vegetables for container gardening include: pole beans*,all lettuces and greens, kale, determinate (bush) tomatoes,spinach, radish, patio zucchini, peppers and pea shoots.

Herbs for containers include: arugula, basil, chives, chervil,cilantro, mint**, oregano, parsley, rosemary, sage, tarragon and thyme.

*Ensure you have bamboo for staking and use a large container.**Mint can be very invasive, always plant in a container ratherthan in the garden.

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600 Bedford Highway, Halifax, Phone: (902) 445-3250 Toll Free: 1-877-445-3250www.manorhousefurniture.ca

21Now at the NSLC.

Simply Inspired | Planter Dramatics

Planter DramaticsSIMPLY INSPIREDStep 2

You don’t need to restrict yourself to annuals. You already have beautiful colourful flowers, in the form of your annuals, that will bloom all season. Plan on filling your planter with a great texturedleaf or colourful foliage, as this will add visual interest and dimension.

Be sure to also have something that hangsover the front edge and something withheight and intrigue for the back of theplanter. I’ve also included fallen branchesfrom my back yard for additional heightand texture.

Lay out all your plants in front of yourplanter and begin visualizing how they will look.

Step 3

Start by filling your planter with potting soil(moistened) and a slow release fertilizer, asthis will give the plants a good start, and alittle food throughout the season.

Now that you have your plan in place,water all the plants. It’s time to plant themin your chosen container. When all yourplants are in, make sure that they haveenough soil as you don’t want any roots exposed. Water the contents of the planter.

Even though the plants were watered, I always water them once more as this willprevent stress for the plants and help getthem going in their new environment.

Step 1

The first step to planning a dramaticplanter is to determine its final destinationon your property as this will ultimately determine many of your plant choices.Look for plants that perform well in yourchosen location, whether it is bright andsunny or shaded.

Now look for annuals with bright colourssuited to your particular location. Annualswill continue to bloom all summer long. As a starting point, I recommend identifying two or three colours and building from there.

Of course, don’t forget to pick out a container. Like a dress, remember you cannever go wrong with black. It makes a greatframe and will help set off the natural splendour of the colours in your arrangement.

By Susan Penney, Designer & Horticulturist, Brown Eyed Susan’s – Everything Floral

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23Now at the NSLC.

BEVERAGES | Mixology

The SMIRNOFF® MuleServes 1Ingredients:1 oz SMIRNOFF Red Vodka (750 ml, $28.49, 1000030)1½ oz lime juice3 oz ginger aleWedge of lime

Directions:1. In a glass with ice, add

SMIRNOFF® Vodka and lime juice. 2. Top with ginger ale, stir and garnish

with a wedge of lime.

Mixing it Up:

AL FRESCOSTYLE



Berry CosmoServes 1Ingredients:

1 ½ oz SMIRNOFF Raspberry Pomegranate Sorbet Light

(750 ml, $28.98, 1017461)

2 oz cranberry juice

¼ oz fresh lime juice

Lime wheel

Directions:1. Shake ingredients with ice and strain into a chilled martini glass.2. Garnish with a wheel of lime.

The SMIRNOFF® Cranberry and LimeServes 1Ingredients:1 oz SMIRNOFF Red Vodka (750 ml, $28.49, 1000030)4 oz cranberry juice3 lime wedges

Directions:1. Pour cranberry juice and Smirnoff® Vodka into a glass. 2. Squeeze in 2 lime wedges and drop into the drink. Shake with cubed ice and then strain into an ice-filled wine glass.

3. Garnish with a wedge of lime.



Tropical MartiniServes 1Ingredients:1 ½ oz SMIRNOFF Mango Passion Fruit Sorbet Light (750 ml, $28.98, 1017460)1 ½ oz coconut water1 oz pineapple juiceWedge pineapple

Directions:1. Shake ingredients with ice and strain into a chilled martini glass.2. Garnish with a wedge of fresh pineapple.

Smirnoff Sorbet Light Tropical Screwdriver PunchServes 1Ingredients:1 ½ oz SMIRNOFF Mango Passion Fruit Sorbet Light (750 ml, $28.98, 1017460)1 ½ oz pineapple juice 1 ½ oz orange juiceOrange slice

Directions:1. Build in a tall glass over ice. 2. Garnish with an orange slice.

Tinto de Verano½ cup Verano Shiraz ½ cup lemon-lime soda Lemon slices

Fill a tall glass with ice. Add wine and soda and garnish with a lemon slice.

Verano Sangria2 bottles Verano Shiraz 1⁄3�cup fresh orange juice¼ cup Grand Marnier2 tbsp sugar2 cups club sodaOrange, lemon and peach slices

Mix the wine, orange juice, GrandMarnier and sugar together in alarge pitcher and refrigerate forseveral hours. Just before serving,add the club soda, fruit and ice.

Verano Cooler4 oz Verano Tempranillo Cabernet2 oz lemon-lime soda, chilled2 oz ginger ale, chilled

Mix the wine, soda and ginger ale.

Verano “Fiesta”Cocktail4 oz Verano Tempranillo Cabernet1 tsp fresh lemon juice1 tsp superfine sugar2 oz soda water, chilled

Place the sugar and lemon juice in a wine glass and let the sugar dissolve. Add the soda water,crushed ice and wine. Stir gently.

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Discover the distinct palate of 3,000 hours of bottled Spanish sunshine in every glass.


Grilled Chicken Tacos

FOOD & DRINK | Pairings

4FABULOUS PAIRINGS

Grilled Shrimp Tacos

Grilled Shrimp TacosServes 5Ingredients:30 large shrimp, peeled, deveined3 limes, juiced, zested 1 cup mayonnaise 2 tbsp lemon juice ¼ cup basil, finely chopped Salt & white pepper to taste 2 ½ cups iceberg lettuce,

shredded 1 ¼ cups goat cheese, crumbled10 corn tortillas

Directions:

1. In a bowl, combine the shrimpwith lime juice and lime zest.

2. In another bowl, combine the mayonnaise, lemon juice, basil,salt and white pepper.

3. Grill shrimp over medium heat for 2-3 minutes per side, then remove from skewers.

4. Spread even amounts of the mayonnaise mixture on each tortilla and top with grilled shrimp, shredded lettuce and crumbled goat cheese.

Pairing: Erdinger Wheat Ale (500ml, $3.88, 1001420)

Grilled Chicken TacosServes 5Ingredients:5 chicken breasts Salt & pepper to taste 2 cups guacamole 2 cups tomatoes, chopped 1 ¼ cups Halloumi cheese,

crumbled 10 corn tortillas

Directions:1. Season the chicken with salt and pepper. Then grill the chicken over medium-high heat for 8 to 10 minutes; slice.

2. Spread the guacamole over the tortilla shells.

3.Top each tortilla shell with a few slices of grilled chicken, 1⁄2 breast per tortilla. Addequal amounts of sliced tomatoes and Halloumi. Serve.

Pairing: Creemore SpringsTraditional Pilsner (473 ml, $3.39, 1014791)

Gourmet Tacos —This summer, add a littlegrilling flare to your taco repertoire.

29Now at the NSLC.


Grilled Flank Steak Tacos

Grilled Pear and Korean Pork Tacos

Grilled Pear and KoreanPork TacosServes 5Ingredients:2-3 lbs boneless pork shoulder 4 cups Korean Galbi marinating

sauce 3 pears, cored, sliced, grilled 10 tortilla shells 1 ¼ cups blue cheese, crumbled 1 bunch green onions, diced

Directions:

1. Combine the pork shoulder with Korean Galbi marinatingsauce and refrigerate overnight.

2. Place the pork in a pan and roast skin side up, in an oven preheated to 425 ̊ F for 30 minutes.

3. Reduce the heat of the oven to 300 ̊ F. Cover with tin foil and roast for 1 hour; let rest.

4. Roughly chop the pork shoulder and toss the meat with any juices remaining in the pan.

5. Top tortillas with equal amounts of the pork, sliced pear, blue cheese and green onion.

Pairing: Garrison Hopyard Pale(6x341ml, $12.79, 1010092)

Grilled Flank Steak Tacos Serves 5Ingredients:½ cup balsamic vinegar 2 tbsp Dijon mustard 1 clove garlic, minced 1 cup olive oil 2 flank steaks Salt & pepper to taste 4 tsp smoked paprika 2 cups caramelized onion 4 cups red bell peppers, sliced

and sautéed 3 cups Mozzarella cheese, shredded 10 tortilla shells

Directions:

1. Place the balsamic vinegar, Dijon mustard and garlic in a bowl.

2. Whisk in the olive oil until emulsified.

3. Cover the flank steaks in the balsamic marinade and refrigerate overnight.

4. Season steak with salt and pepper and dust with the smoked paprika; grill the steaks over a high heat for 3 minutes per side.

5. Let the steak rest; then, thinlyslice across the grain.

6. Divide the steak amongst thetortilla shells and top with onion, peppers and Mozzarella cheese.

Pairing: Guinness Stout(4x440ml, $12.75, 1006541)

CLIENT: MolsonJOB NAME: Cider DPSDOCKET #: P13-0748AD #: NonePUB: Occasions MagAD SPACE: DPS

OUTPUT SCALE: NoneFONTS: None

TRIM: 17.75” x 10.75”SAFETY: 17.25” x 10.25”BLEED: 18.75” x 11.25”INSERTION DATE: NonePPI: 300

PROOF #: 1DATE: 4-19-2013 3:23 PM

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Get the full cider experience at molsoncanadian.ca/cider

Made with apples that are 100% Canadian grown, NEW Molson Canadian Cider™ adds a crisp and refreshingly different taste to your summer meal. Serve it over ice and pair it

with roast pork, smoked salmon, or a sweet dessert – better yet, try cooking with it.


Pump House Blueberry(473 ml, $3.19, 1016732)

A fragrant brew with lovely aromas ofjust picked blueberries and a palate thatbalances blueberry and sweet maltflavours with just enough spice and bitterness in the finish. This is a remarkably well-balanced brew thatmakes for a uniquely Maritime beerchoice on a warm summer’s day.

Bronze medal winner at the 2013 Canadian Brewing Awards.

Galloping Cows Brandy Cranberry!Nuggets of gold, Brandy Cranberry Marmalade is backfrom the Golden Globes, and gift wrapped for you, available exclusively through our website or shop, great for thank-yous, wedding favours, conferences, and hostess gifts.Port Hood, NS | gallopingcows.com1-888-552-8811 | (902) 787-3484

PRODUCERS’ SPOTLIGHT

Pares Balta Blancsde Pac(Spain, $12.99, 1003871)

This refreshing white wine made from classic Cava (Spanish sparkling wine) grapes,is delightfully fragrant, with apple and pear aromas. It’s impressively crisp. It makes for asimply stunning pairing to NovaScotia shellfish and summer salads.

Benjamin BridgeTidal Bay(Nova Scotia, $21.99, 1016071)

Tidal Bay by Benjamin Bridge isa premium white wine that embodies the most celebratedelements of Nova Scotia’s terroir. Fresh aromatics and acrisp minerality that lingers onthe palate create a complex yetpure expression of the land.Enjoy with local seafood orsavour on its own.

Banfi Centine Bianco (Italy, $18.99, 1011735)

Brilliant yellow in colour, this sophisticated white cuv̀ee offersalluring aromas of pear, apricotand lime, with a herbal hint. Lushflavours on the palate are supported by crisp acidity. Theperfect Summer sipper!

Bree Riesling(Germany, $14.99, 1013060)

There is much more to this wine than its inventive packaging. This fantastically aromatic Riesling bursts withsweet orchard fruit flavours,boasting an appetizingly crisp finish. A sensational pairing toAsian influenced seafood dishes,pork and chicken.

Barking Squirrel Lager(473 ml, $3.58, 1016733)

Welcome to Hop City, where we brew beer with equal parts flavour, complexity and sessionability. Our flagship beer, Barking Squirrel Lager, has garnered international recognition,being named the Americas Best Standard Lager at the 2011 World Beer Awards. This 5% ABVVienna-style lager with a IBU rating of 24 is brewed with nothing but beer goodness. With adistinct burnt orange colour, Barking Squirrel’s pleasant Noble hop aroma and bitternesscomes from a blend of Hallertau Mittelfrueh and Saaz hops; perfectly balanced by CanadianPale 2 Row, Crystal and Munich malts. Mmmm.

Propeller IPA(6 x 341 ml, $12.99, 1006639)

Three Time Gold Medal Winner WorldBeer Championships (Chicago). Not for the faint of heart. True India PaleAles had to withstand long sea voyages before quenching the thirst of crankyBritish troops stationed in India. OurIPA is true to this style. It’s bracing, bitter, higher in alcohol (6.5%alc./vol)and made with the trademark Propellerquality. It’s full-bodied ale for full throttle beer lovers. Ask For it!www.drinkpropeller.ca

33Now at the NSLC.

SPOTLIGHT | Restaurants

By Mark DeWolf

Elliot’s Dining Room at White PointBeach ResortGlancing around the nearby tables, it’s impossible not to notice the lively banterand the wide grins on the other guests’faces. The table next to us is ripe with discussion about how badly daddy did atgolf and how much fun the kids had near the beach.

A trip to White Point means beachsidemussel bakes, oceanside golf, and lazy afternoons on the deck, mesmerized by thesurf. It also means trips to the buffet – afavourite for kids of all ages. The Chef’s

Evening Buffet is great for children, because, let’s face it, kids hate to wait.Moms (my wife included) love the buffetbecause there are moments of calm whichallow for a sip of wine, and time to lingerover the appetizers. Suddenly our table isbuzzing again – the kids are back withround one. One has a plateful of mashedpotatoes, a slice of carrot cake, and roastbeef. My daughter, Ava, being adventurous– has a little planked salmon, a little saladand some mussels.

On our weekend sojourns to White Point,we’ve always loved the buffet, but latelythere have been lots of little whispers asking us to try out the new pizza offerings.

As part of White Point’s restoration,they’ve included a new pizza oven. My wifeand daughter’s favourite is the MerseyPoint Smoked Salmon Pizza, which is alsotopped with ricotta, preserved lemon, feta,capers and a lemon-dill oil. It’s a fantasticpairing to one of the well-chosen whitewines they have available by the glass. Andlet’s not forget fish and chips. My son certainly doesn’t. After all, you need only toglance over the deck to get a taste for thecatch of the day.

White Point is many things to many people.For my family, it’s a weekend away to relaxin an environment that our entire familycan enjoy, for others it’s a romantic

Catch of the Day: Fresh Fish

White PointWhite Point



getaway, a chance for a group of friends tocatch up or maybe it’s a playful escape withthe girls – White Point always has plenty ofwhite wine!

White Point is a golf weekend. A family reunion. Christmas. The annual summer vacation. Or even a business conference.Relax, and take as many trips as you like.You’ll never try everything, but you’ll always leave satisfied.

Most popular menu item: According tothe management at the resort, their mostpopular item is the planked salmon, servedboth with a traditional brown sugar crustand a smoky barbeque sauce.

Insider’s Tip: Did you know White Pointbakes all of their own bread for their morning toast and breakfast buffets? Theymake molasses-wheat, white bread, cinnamon raisin walnut bread and evenmake a gluten free bread.

Drinks Tip: Try out their new cocktail list,featuring many cocktails with a focus onlocal suppliers, such as their Apple BlossomMartini.

Apple Blossom Martini

It’s the perfect prelude to White Point’sCreamed Lobster on Toast.Serves 1Ingredients:1 oz vodka1 oz Apple Brandy or Calvados(375 ml, $25.99, 1001546)½ oz Sledding Hill Lavender Syrup

Directions:1. Combine all ingredients in an ice-filled

cocktail shaker and shake for 20 seconds.

2. Strain into a well-chilled martini glass.3. Garnish with a very thin apple slice set

on the rim of the glass.

Creamed Lobster on ToastServes 4Ingredients:

½ lb lobster meat, diced1 cup 35% whipping cream1 tbsp Spanish onion, chopped1 clove garlic, chopped½ tsp dry thyme2 tbsp butter 1⁄2 firm Nova Scotia apple, diced1 oz apple brandy or Calvados(375 ml, $25.99, 1001546)Salt & pepper4 2-inch square slices thick cut white bread

Directions:1. Warm half of the butter in a medium

pan, add the garlic and shallots and cook until tender.

2. Add the apples and warm through.3. Add the cream and bring to a simmer

for 2 minutes.4. Add the brandy and lobster meat and

return to a simmer.5. Season to taste with salt and pepper.6. Warm the remaining butter in a

medium frying pan and toast the 4 slices of bread until golden.

7. Spoon the warmed lobster mixture over the toast.

White Point Beach Resort75 White Point Beach Resort Road,White Point, NS(800) 565-5056 / www.whitepoint.com

White Point Beach Resort

35Now at the NSLC.


The Five Fishermen Restaurant & GrillIf fresh seafood is the order of the day,then look no further than The Five Fishermen Restaurant & Grill, located inthe heart of downtown Halifax. This 36- year-old dining institution has steadfastly stayed with its nautical themeover the years, while adapting it’s cuisineto suit modern tastes.

Upon entering The Five Fishermen, youare instantly greeted by a warm smile anda friendly hello. The newly modernizeddownstairs dining room is complete withoyster bar and a temperature controlledwine cellar. With the successful remodelingand modernization of the former “LittleFish” space, The Grill provides a fresh vibeto this landmark restaurant. The downstairsis a hub of activity, with guests enjoyinggourmet casual fare either in one of severalbanquettes that surround the dining roomor simply sitting at the bar enjoying smallplates and one of the numerous glasses ofwine available from their Enomatic system.This system ensures each glass poured is asfresh as the moment it was opened. Whowouldn’t want to sit at the bar and have aglass when there is such a broad range of

selections? You may choose the positivelyshellfish friendly Quinta da Avaleda fromPortugal’s Coastal Vinho Verde region togo with your oysters on the half shell or,your selection may be the Yalumba Y Series Viognier to be paired with a more substantial dish such as the Creole Chickenand Shrimp. One of sommelier AveryGavel’s favourite pairings is the Nova

Scotian 2010 Chardonnay from BlomidonEstate Winery or the Jost Marquette, to go along with your scallop appetizer. Marquette’s acidity works with the scallops and the Pinot Noir parentage inthe Marquette hybrid works with the mushroom and garlic. Add a Caesar salad,and you have a fantastic meal!

The Five Fishermen Restaurant & Grill

Tim

othy Richard Photography

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Lunenburg Folk Harbour FestivalAugust 8 - 11, 2013

Featuring Lennie Gallant • Connie Kaldor • David Myles • The McDadesRay Bonneville • Cheryl Wheeler • Richard Wood Duo • Balfa ToujoursOld Man Luedecke • Mollie OíBrien & Rich Moore • Genticorum The Once and many more

Stages in historic churches, on a working wharf, at the bandstand and under thebig tent in the UNESCO world heritage site of Old Town Lunenburg. Tickets, information, full line-up at www.folkharbour.com

28 years of musical memories made by the sea

Nova ScotiaExperience

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For those venturing to the upstairs maindining room, it remains true to its originalsplendor, and in keeping with its originalhistoric setting. Wood floors, stained glasswindows and seaside decorations create acozy and sophisticated Nova Scotia diningexperience. The popular mussel bar continues to entice both tourists and locals alike. Executive Chef Jeff McInnis hascrafted the menu, so those in search of

classic fare and those looking for a moderntwist on local ingredients can both beequally satisfied.

If you are looking for classic Nova Scotiaseafood or a contemporary dining experience, The Five Fishermen Restaurant& Grill can be guaranteed to provide thequality of food and service that will satisfyyour every need.

Most popular food item: The “Five Fish,”which is a combination of fresh local halibut, Arctic char, seared colossal scallopsand shrimp, served atop asparagus, alongwith Champagne and lobster risotto, withvanilla scented braised fennel and lemonbutter cream.

Insiders Tip: According to General Manager Sean Neil, “the chef sourceseverything he can locally, down to the winehe uses in the kitchen. Something we dothat most restaurants don’t, is roast ourlobster shells for our lobster bisque. Roasting of bones for stock is quite normal,but not for seafood. Roasted lobster shellsadd great flavour and a rich colour to ourlobster bisque.”

Drink Tips: The Five Fishermen is a proudsupporter of the local wine industry. Assuch, the restaurant does not a add corkagefee if you choose to bring a Nova Scotiawine for your dinner. The restaurant hasnumerous Nova Scotian wine selections ontheir list and they enjoy pairing a few ofthem with their wide array of oysters. Theyalways suggest a Nova Scotia sparkling withtheir oysters or, for the more adventurous,try Tideview Cider.

The Five Fish

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Atlantic Artisans at WorkExperience Local, Experience Craftsmanship

Your visit to an ECONOMUSÉE member opens the door to an authentic local artisan's workshop where you'll feel, smell, hear, or taste the quality that traditional know-how creates as products come to life before your very eyes.

For these and more local experiences: www.artisansatwork.ca 1) Amos Pewter: amospewter.com

2) Spruce Top Rug Hooking Studio: www.sprucetoprughookingstudio.com

3) Domaine de Grand Pré: www.grandprewines.com

4) Studio Glass: www.studioglasscanada.com


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37Now at the NSLC.

Five Fishermen Lobster RollServes 1Ingredients:

1 lb cooked lobster (shelled tail and claw), chopped

3 tbsp mayonnaise2 stalks celery, finely diced2 green onions, slicedSea salt & cracked black pepper to tasteBrioche bun¼ cup shredded lettuce

Directions:1. Squeeze the lobster meat to remove

excess moisture.2. Mix all the ingredients together.3. Serve on a fresh brioche bun lined with

shredded iceberg lettuce.

The Five Fishermen Restaurant & Grill1740 Argyle Street, Halifax (902) 422-4421www.fivefishermen.com

The Port PubYou might not expect to find a top notchdining experience in Port Williams, butthat’s just what you’ll get at The Port Pub.Home to a microbrewery, this pub is offthe beaten track, even by Valley standards,but it is this remoteness that lends to itscharm. Situated on the banks of the

Cornwallis River, the pub boasts a bucoliclocation and views that inspire long gazesand often the order of a second pint asguests often can’t help but linger in thetranquil setting.

The pub, which opened in 2007, thanks toan ingenious community ownership plan, ispart of a global trend of gastropubs. Thefirst gastropubs opened in the United

Kingdom twenty years ago. The basicpremise of a gastropub is to deliver thequality of food and drink normally associated with fine dining restaurants in amore relaxed environment. The Port Pub’skitchen, under the direction of Lewis Acker,certainly qualifies. I’d call the menu ‘hautecomfort’, but regardless of the tag, the essential ingredient of their menu items isgreat flavour. The quality of ingredients


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Chocolate River Motel & CottagesClose to Hopewell Cape Rocks, overlooking the banks of the Petitcodiac River, gateway to the Bay of Fundy. The Chocolate RiverMotel, Cottages, Campground and Restaurant offers the amenitiesyou value, with a dose of maritime hospitality. Pet friendly, free wi-fi,satellite TV, playground, mini golf and swimming pool. Whether youare a golfer, hiker, nature lover or history buff there is something foreveryone. Just 20 minutes from Moncton.

Wayne Gaskin3471 Route 114 Hopewell Cape, New Brunswick E4H 2G4Tel: (506) 734-1904; 1 (877) [email protected]

New BrunswickExperience

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The Port Pub



extends to the beers made on the premises. The beers are made under theSea Level Brewing Company label by localbrewing legend and brewery owner, RandyLawrence, are similarly quality driven. Thesymbiotic relationship of shared accommodations for the brewery and pubhas led to The Port Pub becoming a destination restaurant for beer aficionadosand food lovers alike. The Pale Ale is a localfavourite, but for those looking for a littleextra hop oomph, order up a pint of theirExtra Special Bitter.

Of course, Valley produce is featuredprominently at The Port Pub, which meansnot only a commitment to use local ingredients but also advertise their sourceon the menu. Many ingredients aresourced from within a few kilometers ofthe pub. Land lubbers will be well satisfiedwith dishes such as the Valley Lamb Burger,but fish lovers will also appreciate the number of seafood options, which includea creamy Seafood Chowder and a beltbursting Lobster Poutine topped withnearby Foxhill cheese curds.

This summer, take “the road less traveled”and you might just find that when it comesto discovering superlative food and drinkthat decision “has made all the difference.”

Most Popular Menu Item: According tostaff “it’s Our Lobster Club,” which isserved on sourdough bread.

Insider’s Tip: The wine list’s by the glassselection always features 2 local wines. Thepub rotates the selection throughout theyear so guests can experience the fullbreadth of great wine being made at ourlocal wineries.

Drink’s Tip:While Seaport Level BrewingCompany’s ales are featured prominently atthe pub, there is also an extensive cocktailand martini list. Be sure to ask for their Vicious Pixie Martini.

Vicious Pixie Martini

Serves 1Ingredient:1 oz pomegranate vodka½ oz Chambord (750 ml, $39.99, 1002925)1 oz cranberry1 oz pineapple1 oz lime juice Orange Slice

Directions:1. Combine the pomegranate vodka,

Chambord, cranberry juice, pineapple juice and lime juice in a cocktail shaker with ice.

2. Shake and strain into a chilled martini glass.

3. Garnish with a slice of orange.

The Port Pub980 Terry’s Creek Road, Port Williams, NS(902) 542-5555 / www.theportpub.com

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The Quarterdeck is an intimate oceanfront hideaway you dream about butrarely find. Located on the spectacular white sands of Summerville Beach,the luxuriously appointed Villas are equipped with full kitchen, fireplace,jacuzzi tub, TV/DVD player, wireless internet and BBQ.

At the Grill try sumptuous lobster tails stuffed with scallops and shrimp orplanked salmon. The Quarterdeck has a reputation as the South Shore’sfinest for great seafood and steaks, pastas, salads, tempting desserts, extreme cocktails, plus a cellar full of wines!

Dine inside or on the all-weather covered deck. “The oceanside view of surf and sand is delicious… the food amazing.”

It’s closer than you think. Just take highway 103 to exit 20.Reservations 1-800-565-1119 www.quarterdeck.ns.ca

The Quarterdeck


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Vicious Pixie Martini

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TM/MD Jim Beam Brands Co., Deerfield IL, U.S.A. 60015TM/MD Jim Beam Brands Co., Deerfield IL, U.S.A. 60015

43Now at the NSLC.

GRAPE EXPECTATIONS | German Wines

If you haven’t visited the German wine section in a while, it’s timeto take a peek, especially if you like dry, food-friendly styles ofwine. The German wine industry rose to prominence in the 1970sand 80s, thanks to a sweet style of white wine known as Liebfraumilch, (Leeb-frow-meal-ch) which appealed to the palatesof a continent just beginning its wine tasting journey.

But now, Germany is distancing itself from the Liebfraumilch. Its producers are adapting to a wine consumer more interested in balanced styles of wines. They are also concentrating more effortsin single varietals and red wine. Riesling is firmly entrenched as thequeen of the German wine industry, but plantings of Spätburgunder (Pinot Noir), Chardonnay, Weissburgunder (Pinot Blanc) and Grauburgunder (Pinot Gris) are also on the rise.

Fast Facts:• Red grapes now occupy 36% of German vineyards. In 1980,

they only occupied 11%.• In 1985, dry wines represented 36% of German production,

but in 2011 they represent 64%.• The production of Liebfraumilch is 25% of what it was

in 1985.

This summer, dare to be different and try these German red winesavailable at an NSLC store near you: Relax Cool Red (Germany, $14.49, 1013056)

Bree Sweet Red (Germany, $14.99, 1017228)

Unwind, Relax and Loosen UpDiscover the Simpler Pleasures of German Wine

by Mark DeWolf



Rekindling a Riesling RomanceYou don’t have to have a secret love affair with Riesling (“Rees-ling”) anymore. Riesling has been unfairly linked to sweetLiebfraumilch, despite the fact that it was rarely the dominantgrape of any of these wines. The more likely culprits were grapescalled Müller-Thurgau, Kerner and Scheurebe. Many wine criticspraise Riesling. Some (myself included) go so far as to say that it isthe most complex white grape in the world. One reason is Riesling’s natural aromatic richness and complexity. These naturally occurring compounds which are also found in high concentration in other aromatic grapes such as Gewürztraminer,Viognier and Muscat are responsible for an incredible range offlavours in Riesling. The aromas and flavours range from orangeand lemon rind to herbal tones such as basil and rosemary, andeven floral notes.

Riesling is also praised for its ability to strike a remarkable balancebetween fruit sweetness and acidity as well as its ability to tell astory about the place it is grown. Examples include the Rieslingsfrom Germany’s Mosel region, which often deliver a wet-stonearoma, reflecting the slate soils of the region.

Try one of these wines from Germany’s Mosel Valley and discovera taste of place:Dr. Loosen “L” Riesling (Germany, $15.99, 1001321)

Moselland Ars Vitis Riesling (Germany, $15.79, 1001242)

Fast Fact: • Riesling aficionados often comment on a petrol or kerosene

aroma in Riesling. This character is not naturally present in the grapes or the newly-fermented wine. The compound responsible for this aroma, trimethyldihydronaphthalene (now that is a mouthful), is a developed character in Riesling. In the best aged Rieslings, combined with honeyed fruit flavours, it is quite attractive, but when it dominates the aromas of a wine, it can be off-putting.

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45Now at the NSLC.


Let’s Get Cooking:Over the last decade, sommeliers in many of North America’s bestrestaurants have been singing the praises of German Riesling,highlighting its affinity with food.

Light and fresh styles of Riesling make for impressive partners to lighter styles of Asian cuisines such as Japanese, Thai and Vietnamese food; it also has an affinity to shellfish, pink fleshedfish, fresh cheeses and poultry dishes seasoned with fresh herbs oraromatic spices. For traditionally-labelled German wines, look forthe word “Kabinett” or “Spätlese.” For modern styles, look for theword “Classic.”

Richer styles, which are often higher in residual sugar, pair well withfull-flavoured cheeses, paté and some fruit based desserts. On traditional labels, the words “Auslese,” “Beerenauslese” or “Trockenbeerenauslese” indicate a wine that has been made fromvery ripe grapes. The result is a fuller, richer style of wine.


Cool Red (Germany, $14.49, 1013056)

Make a Statement“A Beaujolais-like red with sweet berry and plumflavours and no bitterness.”Keep it simple. The ultimate burger and pizza wine.

Relax Riesling (Germany, $14.49, 1007888)

The Crowd Pleaser“Sweet orchard fruit flavours & vibrant acidity. A surprisingly refreshing white wine.”Great with grilled seafood and summer salads.

Relax Pink (Germany, $14.49, 1009854 )

The Cheeky One“Fun & fresh with strawberry and raspberry flavoursand a kiss of cherry.”Best enjoyed with your summer crush.

Fünf Riesling (Germany, $13.99, 1015061)

The Five O’Clock Wine“Light, fresh and well-balanced. The perfect after-work refreshment.”Enjoy with light Asian cuisine, pork and shellfish.

Great Summer Winesbrought to you by Innovative Beverages


Not Simply Sweet There has also been a significant shift from super-sweet styles ofRiesling to drier versions, some of which are using the relativelynewly created “Classic” tag. Chosen from a designated list of varietals, “Classic” appears on the labels of wines containing minimal amounts of retained residual sugar. Others may simply denote the dryness of the wine. A wine labelled as “dry” may contain up to 9 grams of residual sugar, but with fairly high acidlevels, the overall taste impression of the wine is dry.

Example: Deinhard Riesling Dry (Germany, $12.99, 1000291)

There has also been a major shift in labelling practices. Germany’slabelling standard dates back to 1971, and was primarily designedas a logical description of its best wines, based on the ripenesslevel of the grapes. However, while most sommeliers understoodthe differences between a Kabinett and an Auslese, the unfamiliarlanguage of a German wine label has caused confusion for consumers on this side of the Atlantic. Many producers nowforego traditional labels in favour of lighter, more humorous approaches to labelling. Discover for yourself Germany’s fresh,fun approach to wine labelling and packaging.

Example: Loosen Up (Germany, $16.79, 1017275)

Fünf Riesling (Germany, $13.99, 1015061)

we’re easy to find - just follow the Lighthouse Route!w

Ironworks DistilleryArtisan spirits and fruit liqueurs, handcraftedfrom natural, local ingredients. One batch at atime. Come for a visit and a complimentary taste.

#2 Kempt Street, Lunenburg, NS B0J [email protected]

SMALL . INDEPENDENT. UNTRADITIONAL.Imagine......a crisp refreshing ale that tastes of summer on the South Shore....a sultry jazz singer in your glass....a double IPA that's more than you'd expect in every way.Our beers are legendary.

78 Ohio Road, Shelburne, NS B0T1W0(902) [email protected] • www.boxingrock.caTours... Samples... Fresh beer for sale.

Your Destination across the Docks

Open your windows, let in Nova Scotia’s fresh air, and enjoy a spectacular view of Lunenburg’sharbour or the well restored neighbourhood.Our accommodations combine historical surroundings with contemporary amenities,quality and service. The elevator provides easyaccess to all the rooms.

139 Montague Street, Lunenburg NS B0J 2C0Toll free: 1.888.777.8606 [email protected]

Smugglers

CovE Inn

Our vines grow on the slopes ofdrumlin hills in rocky, slate soils, in a sunny micro climate on theSouth Shore; ideal conditions forwines with minerality andlongevity. Petite Rivière produceselegant, complex reds with results that are unmatched.

Come visit us for a vineyard and cellar tour.

1300 Italy Cross Road, Crousetown, NS B4V 6R2(902) 693.3033 [email protected]

Petite RivièreVineyards

SHORE CLUBThe Original Nova Scotia Lobster Supper (since 1936)

For 77 years, folks from all over the World have been finding their way tobeautiful Hubbards to savour the fresh boiled lobsters at the Shore ClubLobster Supper. Talk to the boys cooking the lobster and steak, get theRed Carpet treatment, and enjoy a true Nova Scotian tradition. (Live entertainment every Saturday night.)

Info: 250 Shore Club Road, Hubbards NS, B0J 1T0Reservations: (902) 857-9555Open: Wednesday through Sunday 4:00 - 8:00 pm May 12 - October 13.www.ShoreClub.ca • [email protected]



Inspired by Tidal BayTASTING MENU

49Now at the NSLC.

Gloria King, Retail Product Specialist at the Kentville NSLC, offers recommendations for TidalBay wines to match our featured appetizers.

When asked to do an article featuring Tidal Bay wine, Nova Scotia’s first appellation, I thought, “where do I begin?” Ourlocal winemakers are so passionate, as am I, so how can I givethem all the praise they deserve?

I live in the heart of wine country in the beautiful AnnapolisValley. I can go north, south, east or west to visit a winery, andon sunny Sundays my favourite thing to do is jump in my carand do just that. I have been fortunate enough to spend a dayat Blomidon Estate and Petite Rivière wineries (actually located on the South Shore) to learn about the wine makingprocess. I have attended Sainte-Famille Wines’ Vintage WineFestival, stomped grapes at Gaspereau Vineyards’ AnnualGrape Stomp and even had a few lunches on LuckettVineyard’s launch pad, overlooking the beautiful AnnapolisValley and Minas Basin. Be sure to visit a Nova Scotia winerythis summer or, if you can’t get to the Valley, pick up a TidalBay wine at your local NSLC.

Tidal Bay represents an attempt to craft a European style wine appellation. The concept, which was the brainchild of noted international wine consultant Peter Gamble, is unique in North America. Unlike most North American appellations, known asDVAs in Canada and AVAs in the United States, Tidal Bay requiresstrict controls on not only the origin of the grapes but what variety they are, how they are grown and picked and finally themethods used to transform them into wine. The result is an assurance to the consumer that each wine is a “fresh, crisp, dryish, still, white with a bright, ‘signature Nova Scotia’ aromatic component.”

About the Tidal Bay appellation:1. All grapes used to make Tidal Bay wines must be Nova Scotia

grown. The primary grapes are L’Acadie Blanc, Seyval Blanc, Vidal Blanc and Geisenheim 318.

2. The maximum permitted average yield of the grapes used to make any Tidal Bay wine is 3 tonnes of grapes per acre.

3. Pressing the grapes may only be done with a bladder or basket press.

4. No more than 20% new oak barrels can be used for fermenting or storage and the wine can be failed if the oak component overwhelms the aromas or flavours of the finished wine.

5. The alcohol content of the finished wines must be between 9.5% and 11%.

6. The wines must be submitted to and approved by a five-member tasting panel, consisting of local wine writers and sommeliers, before it can be called Tidal Bay.


51Now at the NSLC.


Nova Scotia’s iconic wine is back

Ran-Cher Acres Goat Cheese and Pesto BallsServes 8-10Ingredients:1 ½ cups Ran-Cher Acres goat cheese 1 ½ cups cream cheese 4 tbsp lemon juice ¼ cup homemade basil pesto ¼ cup pistachios crushed Pea shoots*

Directions:1. Combine the goat cheese, cream

cheese, lemon juice and pesto in a bowl;mix thoroughly. Refrigerate for an hour.

2. Line a baking sheet with parchment paper.

3. Remove the goat cheese mixture from the refrigerator. Using 2 tablespoons of mixture, roll into balls. Continue until the mixture is finished.

4. Sprinkle the balls with the crushed pistachios. Refrigerate until ready to use.

5. Add a pea shoot to each ball for garnish just before serving.

*Pea Shoots are available from RiverviewFarms at the Seaport Farmers’ Market. Ifyou can’t find pea shoots in your area, useany fresh, delicate herb such as basil, mint,parsley or cilantro.

Sainte-Famille Tidal Bay (Nova Scotia, $19.99, 1016066)

Gloria: Sainte-Famille's Tidal Bay, madefrom a blend of L'Acadie Blanc, SeyvalBlanc and New York Muscat, pairs well withmild cheeses. It's a medium-dry wine, withgood weight and depth on the palate,boasting a refreshingly crisp, vibrant fruitflavour and lingering acidity; all of whichmake it great for appetizers.

Ran-Cher Acres Goat Cheese and Pesto Balls



Poached Digby Scallops with Fennel & Ginger RelishServes 4-6 Ingredients:2 cups white wine ¼ cup celery, diced ¼ cup carrot, diced ½ cup fennel, diced 1 bay leaf 1 lb large Digby Scallops ¼ cup green apple, diced 1 tsp fresh ginger, minced 1 tbsp fresh mint, minced 1 ½ tbsp sour cream 1 tsp lemon juice Salt & pepper to taste

Directions: 1. Place the white wine, celery, carrot,

¼ cup fennel and bay leaf in a pot; bringto a boil and then reduce to a simmer.

2. After 10 minutes, strain the liquid and return to the pot; discard the vegetables.

3. Add the scallops to the poaching liquid and simmer for 3-4 minutes.

4. Remove the scallops from the poaching liquid and refrigerate until ready to serve.

5. Combine the remaining fennel, apple, ginger, mint, sour cream, lemon juice, salt and pepper.

6. Just before serving, lay out the scallops on a platter and top with a teaspoon of the relish.

Gaspereau Vineyards Tidal Bay(Nova Scotia, $21.99, 1014163)

Gloria: For this dish, I’ve selected theGaspereau Vineyards Tidal Bay, made froma combination of Seyval Blanc, Vidal Blancand New York Muscat. The acidity and aromatic intensity of the Muscat and SeyvalBlanc pair well with scallops and ginger. Youwill also love the floral aromas, along withits off-dry apple and pear flavours.

Halibut Fritters with Curry Mayonnaise

Serves 6-8 Ingredients:1 lb line-caught halibut fillets, poached, finelychopped 1 large Yukon Gold potato, peeled, boiled,mashed ½ onion, minced 3 tbsp mint, minced 2 eggs, beaten ½ cup Panko bread crumbs Dash Tabasco Salt & pepper to taste ½ cup vegetable oil 1 cup mayonnaise ½ tsp curry powder ½ tsp honey

Directions:1. Combine the halibut, potato, onion,

mint, eggs, Tabasco, salt and pepper.2. Set out a baking sheet lined with

parchment paper. 3. Roll the mixture into 1-inch diameter

balls.

Poached Digby Scallops, Fennel & Ginger Relish

53

4. Roll the balls in Panko and set on the parchment lined baking sheet.

5. Heat the oil in a large skillet or deep fryer until it reaches 350 ̊ F.

6. Fry the balls, in small batches, until golden brown on all sides.

7. Set on paper towels to absorb excess oil.

8. Combine the mayonnaise with curry powder and honey.

9. Serve the halibut fritters warm with curry mayonnaise dipping sauce.

Blomidon Estate Tidal Bay (Nova Scotia, $19.99, 1013995)

Halibut Fritters with Curry Mayonnaise

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FOOD & DRINK| Pairings


Gloria: For this dish, I have selected Blomidon Estate Tidal Bay. Made from acombination of L'Acadie Blanc, SeyvalBlanc and New York Muscat, it has an exotic, floral nose. The Muscat is a greatpairing with halibut, and the Seyval Blancwill bring out the spices in this accompanying sauce. The palate is soft, butthe lingering, clean finish will make youwant another sip.

Open Faced Smoked Salmon Sandwiches

Serves 6-8Ingredients:¼ cup dill, chopped 1 clove garlic, minced 2 tbsp extra-virgin olive oil 2 tsp lime juice 2 tbsp capers 2 tbsp red onion, minced ½ cup mayo 4 slices whole grain bread, toasted, crust removed

225 g cold smoked salmon ½ cucumber, very thinly sliced

Directions:1. Combine the first 7 ingredients in a

bowl; set aside.2. Cut each slice of bread into four

triangles.3. Top each slice of bread with a

tablespoon of the dill mayo.4. Top each slice with equal amounts

of smoked salmon and two slices of cucumber.

Avondale Sky Tidal Bay (Nova Scotia, $19.99, 1014298)

Gloria: This wine, made from a blend ofL'Acadie Blanc and Geisenheim, pairs wellwith smoked salmon, or can be enjoyed onits own. The nose shows grapefruit, pineapple and lime. The palate is long andsmooth with a mineral-like finish. It alsopairs well with vegetarian food, shellfishand mushroom dishes.

Open Faced Smoked Salmon Sandwiches


For more information visit adoptastream.ca

The Nova Scotia Liquor Corporation is proud to partner with the Nova Scotia Salmon Association and support the NSLC Adopt-A-Stream program. Through the efforts of 24 community group partners, the following great strides were made to advance the protection and restoration of our waterways in 2012:

Cleaner streams for a greener Nova Scotia.• Restoring 128,779 m2 of stream habitat.

• Re-establishing 54 km of fi sh passage.

• Planting 10,614 streamside trees.

• Creating 99 seasonal fi eld jobs.

• Contributing 6,474 volunteer hours.

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Great �ings are coming.

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The Port PubThis summer relax on our deck and enjoy the view of the river andthe dyke lands beyond under our new awning, specially designed tofilter the sun's rays and enhance your dining pleasure.

Our new menu offers old favourites as well as new offerings that aresure to please everyone from the young to the young at heart.

980 Terrys Creek Road, Port Williams, NS (902) 542-5555www.theportpub.com

Bistro on PrinceJoin us on the Bistro onPrince PATIO - located nextto the lobby of the HolidayInn Hotel & ConferenceCentre, Truro. Dine in style in the sunlight and enjoy thegreat local flavours.

You'll find something toplease every palate.

Holiday Inn Truro, 437 Prince Street, Truro, NS(902) 897-8008www.bistroonprince.com

The Rope Loft Restaurant, Pub & MarinaCasual Seaside Dining. If there’sa place that inspires folks toquit their jobs and move toChester, the Rope Loft is it. Iffood really tastes better out-side, then imagine deck-chairdining where the conversationsyou overhear are people on apassing sailboat. Heaven is atsea level! Free WiFi.

36 Water Street, Chester, NS(902) 275-3430www.ropeloft.com

Le Caveau RestaurantLe Caveau accommodateseverything from a dinner fortwo, private parties, corporategatherings and weddings.

Chef Jason Lynch focuses onseasonal local product with aglobal twist.

Named One of 20 “World’sBest Winery Restaurants” by Wine Access.

Every Thursday night in July andAugust, martinis, mojitos, tapasand live music on the pergola.

Domaine de Grand Pre11611 Highway 1,Grand Pre, NS (902) 542-7177www.grandprewines.com

Great Outdoor Experiences

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/dreamingtreewines /dreamingtreewines /dreamingtreewines

at myNSLC.com

We’ve just added more than 150 new wines to your NSLC. It’s online shopping and it’s called the Online Aisle myNSLC.com. It’s almost like we’ve

added a whole new section to your store. The Online Aisle gives you access to more than 150 wines. You simply browse and buy, then pick up your purchase at the store

nearest you. You can also use it to send wine as a gift. Visit myNSLC.com to give it a try.

NSL002-1038_Occasions_Full_page(R1).indd 1 2013-05-23 1:05 PM

58

at myNSLC.com

We’ve just added more than 150 new wines to your NSLC. It’s online shopping and it’s called the Online Aisle myNSLC.com. It’s almost like we’ve

added a whole new section to your store. The Online Aisle gives you access to more than 150 wines. You simply browse and buy, then pick up your purchase at the store

nearest you. You can also use it to send wine as a gift. Visit myNSLC.com to give it a try.

NSL002-1038_Occasions_Full_page(R1).indd 1 2013-05-23 1:05 PM

Now at the NSLC.

Discover the Flavours of theIberian Peninsula

We’re excited to announce the launch of the Online Aisle – anew way to shop with the NSLC. We will regularly run articles on the Online Aisle that will feature select wines fromaround the world that are now available to be purchased online. This summer we invite you to discover wines fromSpain and Portugal, all of which are available online.

Tempranillo Vines in Rioja Alavesa

OCCASIONS | Online Aisle

59


Discover Rioja OnlineRioja is Spain’s preeminent wine region.Rioja is made from Spain’s classic redgrape, Tempranillo, along with smallamounts of Graciano, Garnacha andMazuelo. To temper the rich structure ofTempranillo, the wines are traditionallyaged for extended periods in oak. Whileinitially French oak was used over time,Rioja converted to American oak. The useof American oak has imprinted Rioja redwines with a distinctive sweet vanilla tone.The process of oak aging softens Tempranillo’s rich tannic structure, producing wines with a silken texture thatis more approachable in youth than comparable wines from other regions.

Online Aisle Selection: FaustinoGran Reserva (Online Aisle,myNSLC.com, $44.99, 1006899)

A classic example of Rioja from a traditional producer. Faustino makes Rioja the old-fashioned way. This wine, which hasbeen aged for three years in American oak,displays a dash of dill, vanilla, leather andcherry in the nose. The palate shows driedcherry fruit complemented by fine line ofacidity in the finish.

Discover Ribera Del Duero Online Ribera del Duero sits high on a plateau thatoccupies much of central Spain. Old vines,low annual rainfall and other conditionsleads to a grape with thick skins rich in phenolic character. Most are blends ofTempranillo with a dash of Cabernet,

Merlot and occasionally Malbec. UnlikeRioja, expect to find more use of Frenchoak. The best are dense and concentratedwith black fruit and herb tones. Whenyoung, the wines may show some obviousoak tones, but most are built to age andwill become more integrated with time.

Online Aisle Selection: Finca Villacreces Pruno (Online Aisle,myNSLC.com, $24.29, 1016737)

Finca Villacreces boasts an enviable position. It can be found wedged betweenVega Sicila and Pingus along a stretch ofroad known as The Golden Mile. This wine,made from younger vines on the property,boasts spice, herb, blackberry and plumaromas. It is a little tight in youth but withsome time in a decanter reveals more of itsopulently fruit persona.

Examing Vines at Finca Villacreces Portugal’s Duoro region


61Now at the NSLC.

Discover Bierzo OnlineMany wine pundits have tagged Bierzo asSpain’s next great wine region. This traditional stopping point on the pilgrimagetrail to Santiago de Compostela offers aunique terroir. The red wines of Bierzo arebased on the Mencia grape. Under the tutelage of a new breed of Spanish winemaker, these wines are deeply pigmented, dense in fruit character andample with food friendly acidity.

Online Aisle Selection: Descendientes de J Palacios Pétalos(Online Aisle, myNSLC.com, $34.49, 1015048)

This wine is made under the direction ofSpanish winemaker, Alvaro Palacios, who hasgarnered international recognition for hisL’Ermita red wine from the Priorat. The wine

itself is a wonderful mix of spice, raspberryand cherry flavours supported by silky tannins and lively acidity. It also has agraphite, mineral edge which is characteristicof the red wines of the region.

Discover Port Country OnlineFollow the Duero River across the Spanish,Portuguese border and you’ll discover therugged landscape of Portugal’s Douro wineregion. The fortified wines of the Duorohave been held in the highest regard forcenturies. The best Ports come from a select number of vineyards in the UpperDuoro. The terroir here is fierce, as thesummers are extremely hot and the steepvineyards are made up of infertile slate andgranite soils. While there are a number ofstyles of Port, the most prized are bottleaged Vintage Ports. Only grapes from thebest vineyards and only those sourced fromthe very best “declared” years are used tomake these wines. Bottled unfiltered, afterjust 2 years aging in wood, this style is rich in

dark fruit flavours, spice and tannic structure. Most should be aged for twentyyears after their vintage date before serving.

Online Aisle Selection: 1998 TaylorFladgate Quinta de Vargellas VintagePort (Online Aisle, myNSLC.com, 375 ml, $38.49, 1007092)

Taylor Fladgate’s Vargellas Estate can countitself as one of the most acclaimed and prestigious vineyards in the world. This wineboasts a remarkably fragrant aroma and offers dark fruit, coffee and nut flavours. The palate shows a fantastic synergy of sweet fruit and fine acidity in the finish.

A Barge Docked in Oporto Port Tasting at Taylor Fladgate



Beer Basics | Trends

Beer trends are like music and fashiontrends. Some people refuse to try anythingdeemed “trendy,” while others embrace itwholeheartedly. There is no question thatthe entire beer category is now trendy, butwe also have style trends within it.

You may recall the big lime flavoured beertrend of a few years back. As a singulartrend, it was easy to keep track of—thatisn’t the case today, as it now seems thatthere is a new beer trend every month.Sometimes it can be a bit overwhelming, soin an attempt to alleviate the possibility ofyou standing in front of a wall of beer lostin a daze, let’s take a look at some of themore notable beer trends of late.

Wheat Kings

Over the past few years, most wheat beersfound on NSLC shelves have been thosemade in the unfiltered Belgian style withhints of orange and coriander. Just in timefor summer, we are seeing more wheatbeers hit the market and more variationwithin this unique category of beer. Wheatgives beer a drier mouth feel. The beerstypically have more carbonation and thanksto select wheat beer yeast strains may offera hint of banana on the nose. Wheat beersare usually unfiltered, which means theymay be a little hazy and contain some natural sediment in the bottom of the bottle. Be sure to pour this sediment intothe glass in order to experience the fullflavour of the beer. This style of beer is

perfect on a hot day, as the beers are typically refreshing and thirst quenching.Example: Molson Canadian Wheat (6 x 341 ml, $12.99, 1017344)

Also new this summer is Molson CanadianWheat. This is an approachable wheat beerfor those who are new to the style. For thosefamiliar with wheat beers, don’t expect tofind as much banana character on the noseas compared to traditional GermanHefeweizen. Conveniently, Molson hasplaced proper pour instructions for this unfiltered wheat beer on the back label.

Beer TrendsSteve 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.

by Steve Riley

63


Hop to It

We have seen a wide variety of India PaleAles (IPA) on store shelves over the pastfew years that are both hoppy in aroma andflavour. Traditional IPAs are bitter but boasta good malt backbone (sweetness) to balance out that bitterness. So what arethese hops that everyone is talking about?Hops are like the spice in a beer. Hops givebeer a citrus, floral, fresh-cut-grass andearthy aromas and flavours. One new trendwe’ve seen this year is beer made from asingle identified hop variety. You might besurprised by how much impact on flavourand aroma that different hop varieties haveon beer.

Examples: Alexander Keith’s Hallertauer Hop Ale (6 x 341 ml, $13.79, 1017342)

Alexander Keith’s Cascade Hop Ale(6 x 341 ml, $13.79, 1017341)

Our friends at Keith’s, with their Hallertauer and Cascade hop series ofbeers, have created the beers that are ashowcase of their hops. These are not yourtypical Keith’s, as they are much moremalty and hoppy as compared to Keith’sIndia Pale Ale. Pour a glass of each of thesesingle hop beers side by side and experience the difference.

Back to Black

There is a little more colour in the lagersection thanks to the recently launched Guinness Black Lager. Surprising to many,black lagers are not new, as Germany has along history of making dark coloured lagersknown as “Schwarzbier.” That said, Guinness is the first to attempt to bring thisunique style to a wider audience. You will

Now at the NSLC.


Beer Basics |Trends

The original Pinot Grigio

CAMPAIGN SUPPORTED BY REGULATION EC N. 1234/07

Original PG Ad13 NS 04-30-2013 3:40 PM Page 1

not find a bigger advocate for drinking beerfrom a glass than I. You can imagine my surprise when I read on the label of the newGuinness Black Lager “Enjoy ice cold, straightfrom the bottle.” So I compromised and Isampled one from the bottle and one in aglass.

Example: Guinness Black Lager (6 x 330 ml, $15.39, 1017064)

Keep in mind, this new beer from Guinnessshould not to be confused with their Guinness Dry Stout that we’re all familiar

with. The latter is creamy, dry, and a touchsour. The new brew from Guinness is alager, so as a consequence it has a lighterbody and mouth feel and unlike GuinnessPub Draught, does not have a nitrogenwidget. As a result, it is fully carbonated anddoesn’t have the stout’s classic sour edge.As expected, when enjoyed straight fromthe bottle, the carbonation was crisper andthe dark malt character a touch moremuted. Try it out for yourself and discoverwhich you enjoy more.

It’s tough to predict what the next trendwill be, but one thing is for sure, thesethree trends are perfect for summer.

65Now at the NSLC.


Alexander Keith’s Hallertauer Hop Ale Steamed Lobster

Alexander Keith’s Hallertauer Hop Ale, with its distinctive flavourand dry finish is a great accompaniment to local seafood.Serves 4Ingredients:½ lb butter 2 bottles Alexander Keith’s Hallertauer Hop Ale(6 x 341 ml, $13.79, 1017342)4 1-½ lb lobsters

Directions: 1. Melt butter in a large stock pot. 2. Add the beer and bring to a boil. 3. Add 4 1-1/2 lb lobsters and cover pot. 4. Steam for 12-15 minutes.

Proud to support local music festivals that add rhythm to our communities.JulyStan Rogers Folk Festival, Canso

Festival of the Strait, Port Hawkesbury

Codstock, Arichat

Acoustic Maritime Music Festival, Kempt Shore

Pugwash HarbourFest, Pugwash

Harmony Bazaar, Lockeport

Festival acadien de Clare, Clare

AugustLunenburg Folk Harbour Festival, Lunenburg

Dutch Mason Blues Festival, Truro

Hank Snow Tribute, Liverpool

The NSLC’s Halifax Urban Folk Festival, Halifax

SeptemberDeep Roots Music Festival, Wolfville

For more information,

please visit myNSLC.com

NovemberNova Scotia Music Week, Sydney


?Cider

Cider comes in a variety of styles: types like French and English cider that pay tribute to their countries of origin, aswell as dry, off-dry, sweet, oak-aged and sparkling ciders.Champagne-method sparkling ciders that approach the quality of fine wines are a reflection of cider’s increasing profile and sophistication.

Hard cider isn’t “hard”; it’s simply a cider that contains alcohol.In hard cider making, yeast converts the natural sugars in apples or pears into alcohol. Hard ciders usually range from 2% to 9% alcohol, with most falling between 4% and 6%, just like beer.Scrumpy, a rough and sometimes cloudy English cider, can hit alcohol levels of 12% and above! Cider made from pears, by theway, is traditionally called “perry.”

For those with a gluten intolerance, cider is a natural substitute for beer.Unlike beer, which is made from grains, cider is made from fruit.Celiacs can explore the rapidly expanding world of craft ciders, just like craft beer enthusiasts.

One of the world’s most famous brandies uses cider as its base.Calvados, the French apple brandy compared favourably to Cognac, is distilled from Normandy dry cider. The United Kingdom is often thought of as the birthplace of cider, but it wasthe Normans who introduced cider-making to England after theconquest of 1066.

Nova Scotia has a cider-making tradition that dates back tothe 17th century.The recent upsurge in this province’s craft cider production is nofluke. Producers like Stutz, Tideview, and Muwin Estate use heirloom apples that pay homage to Nova Scotia’s rich cider-making history.

Nova Scotia is home to a vibrant craft cider community. Using 100% fresh pressed juice and a variety of local apple cultivars, brands such as Bulwark, Shipbuilders and Stutz make awide assortment of different cider styles, sweet and dry, which aregaining local and international renown.

Most ciders are a blend of several different apple varieties. Ciders are usually blended from different apple types, dependingon tannin and acid levels, in order to achieve the desired balance.Single-varietal apple ciders are also made, such as those crafted byNova Scotia's Tideview Cider in both Heritage and Golden Russetvarietals.

Over two hundred varieties of apple are used in cidermakingaround the world. This includes such colourfully-named cultivars as "Ronald's Gooseberry Pippin," "Harvey's Wiltshire Defiance" and "Slack myGirdle," all used in British ciders.

English children in the 14th century were baptized in cider. It was far cleaner than water.

DID YOU KNOW? | Occasions

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KNOWBy Adam Morin & Doug Watling

67Now at the NSLC.Canadian Club® Canadian Whisky Cocktails, 6% Alc./Vol. ©2013 Canadian Club Whisky Company, Walkerville, Ontario, Canada. www.facebook.com/canadianclubcanada Follow us on Twitter

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