APRIL 2015 16 WINES AND 2 NEW STORES 30 IN APRIL

FOR PAIRINGS PIEDMONT FEAST

IDEAS

AND WINE

family

Juneau SURPRISES AND SHARE with

Martin TUSCANY spring

Chef CHEFS COMPOSTELA

friends. SIX BRUNCHES

EASTER ENTICING FROM

OF VINEYARDS Pastaga celebrates and

IN STORES APRIL 2 AND 16 Details on our specially selected new releases.

DIRECTOR – SPECIALTY PRODUCTS BUSINESS UNIT – SAQ Michel-André St-Jean MANAGER FOR SPECIALITY PRODUCTS, MARKETING – SAQ Sophie Drouin PUBLISHER – SAQ Johanne Morrisseau CONTRIBUTORS – SAQ Mylène Beaudry, Éric Béliveau, Éric Bertoldi, Liette Chaput, François 6 SIX CHEFS TALK BRUNCH Couture, Maxime Desjardins, François Fortier, Pierre Lauzon, Sébastien The big Easter get-together. Leblanc, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Julie Perreault, Isabelle Plante, Alain Smith Médias Transcontinental S.E.N.C. PUBLISHER – VICE PRESIDENT, CONSUMER SOLUTIONS 20 THE COMPOSTELA TRAILS Lise Paul-Hus A pilgrimage through the EDITORIAL DIRECTOR Catherine Elie vines of France and Spain. . ART DIRECTOR Renée Grégoire MCLEAN LIFESTYLE EDITOR-IN-CHIEF 26 FAMOUS ITALIAN WINES ANTHONY Josée Larivée Tuscan surprises and a great EDITORIAL STAFF Rémy Charest, Marie-Claude Di Lillo, Myriam Huzel, Pascale Navarro classic from Piedmont. ASSISTANT: CONTRIBUTOR

Kler-Yann Bouteiller VOIE, COPY EDITORS 28 “ORIGINE QUÉBEC” SA Joan Irving, Donna Jensen Rivière du Chêne Winery. LOUISE TRANSLATORS Heather Camlot, Rémy Charest, My-Trang Nguyen PHOTO: ART Graphic artists 29 NEW ARRIVALS ON THE COVER Blanca Arellano, Christiane Gauthier, Julie Larocque 30 wines to discover. Martin Juneau, his wife Gabrielle and his parents, DIGITAL PRE-PRESS SERVICES Lise and Normand, celebrate with family and friends. Sylvain Renaud (General Manager) Jules Alexandre Obry (Production Manager, Creative and Content) Robert Bourcier (Production Manager, Advertising and Coordination) Linda Desjardins (Production Coordinator) 514-643-2319 ADVERTISING SALES Sabrina Boucher – SAQ 514-254-6000, ext. 5115 SAQ CUSTOMER SERVICE Montreal area: 514-254-2020 Elsewhere in Quebec: 1-866-873-2020 PRINTING TC Imprimeries Transcontinental, a division of Imprimeries Transcontinental S.E.N.C. All correspondence should be addressed to: 1100 René-Lévesque Blvd. West, 24th Floor, Montreal, Quebec, H3B 4X9, CANADA. Telephone: 514-392-9000 [email protected] CELLIER NEW ARRIVALS, published eight times a year, is produced and published by UPCOMING EVENTS TC media (www.tc.tc), in association with the following SAQ departments: Marketing; Purchasing and Merchandising; Communications; Quality Management; Sales and Legal • SALON DES VINS, BIÈRES ET SPIRITUEUX DE VICTORIAVILLE – APRIL 2 Services. SAQ headquarters is located at 905 De Lorimier Avenue, Montreal, Quebec, H2K 3V9. CELLIER is a registered trademark of the Société des alcools du Québec. • SALON DES VINS DE LA MONTÉRÉGIE – SAINT-BRUNO – APRIL 8 Any reproduction of articles, illustrations or photographs is strictly prohibited. Prices • SALON DES VINS DE LA BORÉALIE – SAINT-FÉLICIEN – APRIL 23 for products in the magazine are subject to change without notice. Legal Deposit: Bibliothèque nationale du Québec, National Library of Canada. ISSN 1911-2238. Publications Mail Agreement 40064963. Return undeliverable addresses to CELLIER, 905 De Lorimier, Montreal, Que. H2K 3V9.

Limited quantities. No layaways are permitted until the Monday following the release of products. Prices are subject to change without notice.

April 2015 3 A PRIDE WE SHARE

Born from passion and pride. It’s the savoir faire of producers, their craft and their land. It’s heart and soul, it’s the sun, wind, snow. It’s our wine, our meads, our ciders, our maple products and our berry liqueurs. It’s who we are, our diversity, our dreams.

Born from our hunger to explore, to encourage and share this place our home, Quebec.

WINE CIDER MAPLE BERRIES MEAD

TM TM TM TM TM

It’s a matter of taste: Discover your favourite fi ne spirits.

With the new fi ne spirits taste tags, it’s now easier to explore the world of whisky, Scotch, brandy and cognac.

AVAILABLE AT

© Société des alcools du Québec. Montréal. 2014

D107667G_Cellier_PP_9x10_875_EN.indd 1 4/9/14 10:18 AM D107868K_Cellier_PP_9x10_875_EN.indd 1 2014-08-19 12:11 PM

NO ANNONCE : CYAN MAGENTA YELLOW BLACK ANNONCE 9" x 10,875" InDesign CS6 CS5 100204279_SAQ_Cellier_PP_FR D107667G_Cellier_PP_9x10_875_EN LB Montage à 100 % du format final Épreuve à 100 % du montage SAQ (100204279) PAGE 1 NO ANNONCE : CLIENT : SAQ Impression finale à 100 % Photos vérifiées 09/04/14 ÉPREUVE 2 100204454_EspaceCocktail_Cellier_En CYAN MAGENTA YELLOW BLACK 9" x 10,875" InDesign CS5 PUBLICATION : Cellier R.-C. CS4 PARUTION : 2014 Rédaction Directeur Direction Service à Client Réalisateur Correction Commentaires D107868K_Cellier_PP_9x10_875_EN LB/YN Montage à 100 % du format final de création artistique la clientèle d’épreuves CD/DVD CLIENT : SAQ FORMAT : Pleine page ATTENTION SAQ PAGE 1 Épreuve à 100 % du montage Typo vérifiée FTP PUBLICATION : CELLIER COULEURS : 4 COULEURS Le « trapping » est à faire par Impression finale à 100 % Photos vérifiées l’imprimeur selon ses propres specs. Date : PARUTION : 19/08/14 ÉPREUVE 3 LIVRAISON: 8 avril 2014 octobre 2014 R.-C. NO DOSSIER : 100204454 Rédaction Directeur Direction Service à Client Réalisateur Correction Commentaires de création artistique la clientèle d’épreuves CD/DVD FORMAT : Pleine Page, 9" x 10,875" ATTENTION FTP COULEURS : 4 COULEURS Le « trapping » est à faire par l’imprimeur selon ses propres specs. Date : 00.00.10 TM TM TM TM TM

It’s a matter of taste: Discover your favourite fi ne spirits.

With the new fi ne spirits taste tags, it’s now easier to explore the world of whisky, Scotch, brandy and cognac.

© Société des alcools du Québec. Montréal. 2014

D107868K_Cellier_PP_9x10_875_EN.indd 1 2014-08-19 12:11 PM

NO ANNONCE : 100204454_EspaceCocktail_Cellier_En CYAN MAGENTA YELLOW BLACK 9" x 10,875" InDesign CS5 CS4 D107868K_Cellier_PP_9x10_875_EN LB/YN Montage à 100 % du format final CLIENT : SAQ SAQ PAGE 1 Épreuve à 100 % du montage Typo vérifiée PUBLICATION : CELLIER 19/08/14 ÉPREUVE 3 Impression finale à 100 % Photos vérifiées PARUTION : octobre 2014 R.-C. NO DOSSIER : 100204454 Rédaction Directeur Direction Service à Client Réalisateur Correction Commentaires de création artistique la clientèle d’épreuves CD/DVD FORMAT : Pleine Page, 9" x 10,875" ATTENTION FTP COULEURS : 4 COULEURS Le « trapping » est à faire par l’imprimeur selon ses propres specs. Date : 00.00.10 6 CHEFS TALK EASTER BRUNCH Martin Juneau and colleagues share recipes, trends and their love of entertaining friends and family.

Chef Martin Juneau naturally takes the lead in the kitchen during family gatherings. Left, with his wife, Gabrielle Tremblay-Gillet.

hen the family gets together to also serves brunch on weekends. A lively place, celebrate, Martin is always the one with lively service and lively wine!” Lively wine? “ W in the kitchen,” says Lise, Juneau’s Juneau smiles. “The wine world is too cerebral. mother. “His wife, Gabrielle, and Our wine list – prepared with sommelier David I act as his assistants! He prepares Ward – has a humorous touch: Northern France the menu and selects the wines. Everything is always is called ‘Arctic France’; the south is called ‘seaside festive and excellent. One day, when I complimented France’, like France on vacation! For Bordeaux, the him on his beautiful food presentation, he told me section is entitled ‘Bordeaux and the rest of the that knowing how to choose foods that play up one world’... as if Bordeaux were somewhere other than another was the one thing he was good at. In a card in France. I’m reacting to the anti-Bordeaux trend to Martin, when he and Gabrielle married, I repeated that has been going on for some 10 years. I like his own words. Food, wine, people – everything everything: Bordeaux blends, Pinot Noirs, Gamays... needs to work together to bring out their best.” They’re all exciting. I wish I had favourites, but I take Martin Juneau initially imagined his restaurant pleasure in the tasting, in understanding the process, Pastaga on St-Laurent Boulevard as a wine bar. but also in forgetting and experiencing that pleasure “We would open at quatre moins quart, l’heure du all over again.” Ricard,” he says, paraphrasing the famous French For the past eight years, Juneau has also taken slogan of the pastis giant. Pastaga is in fact a passionate interest in natural wine. “To create the Marseillaise slang for pastis. But the chef and best pairing, I start with what is absolute: the wine. co-owner had earned a reputation for his full-course I taste, I note, I experience and I pull together the meals while working at the gourmet restaurant ingredients for the recipe that, in my view, will pair La Montée de Lait, from 2004 to 2011. “That’s how well with it. Respecting the pairing is the best way

PHOTOS: LOUISE SAVOIE, ASSISTANT: ANTHONY MCLEAN; ACCESSORIES STYLIST: STYLIST: ACCESSORIES ANTHONY MCLEAN; ASSISTANT: LOUISE SAVOIE, PHOTOS: ARSENAULT/ HAIR/MAKEUP: NANCY BLAKE MACKAY; CAROLINE SIMON; FOOD STYLIST: LES EFFRONTÉS. TRÉPANIER, MARIE-JOSÉE D’AMOURS/PATRICIA STYLIST: FASHION JUDY; Pastaga became a neighbourhood restaurant that to do justice to a meal.”

April 2015 7 28 mots Nis ex es destionse aliqui volenis sendaep udandi ommo comniati dolore pla nimus eic tore omnitas piendellit lam volor sunt quam, tem videm volorum in eicimendiat porest, solore.

EGGS BENEDICT WITH PULLED PORK Recipe by Chef Martin Juneau

INGREDIENTS

Marinated onions (made at least 12 hours in advance) 1 large red onion (cut into petals) 100 mL (3 oz) red-wine vinegar 100 mL (3 oz) sugar 100 mL (3 oz) water Salt and pepper, to taste

Pulled pork 454 g (1 lb) pork shoulder Seasoning blend, diced: 1 onion, 2 carrots, 2 sticks celery, 2 cloves garlic, thyme, to taste RECIPE AT SAQ.COM 60 mL (1/4 cup) maple syrup Preparation: 30 minutes + 12 resting hours Cooking: 3 hours 60 mL (1/4 cup) ketchup 6 TO 8 SERVINGS You need a blender and a thermometer. 30 mL (2 tbsp) soy sauce 250 mL (1 cup) broth Marinated onions Eggs Salt STEP 1 STEP 3 Place the onion petals in a bowl. In a saucepan, In a saucepan, break the eggs into simmering water, Cayenne pepper bring the vinegar, sugar and water to a boil. Season never hotter than 64°C (147°F), and cook gently for to taste. Pour the marinade over the onions to 45 minutes. The yolks will not be runny like those of 64oC eggs completely cover. Let cool. (These onions will be poached eggs, but instead creamy in texture. 6 to 8 jumbo eggs (or the largest delicious for a few weeks.) Hollandaise sauce size available) Pulled pork STEP 4 STEP 2 In a blender, combine the egg yolks, lemon juice and Spicy Hollandaise sauce Set the oven to 190°C (375°F). In a covered roasting seasonings. Set aside. (blender version) pan, braise the pork, without browning, in the In a small saucepan, heat the butter until it reaches 4 egg yolks seasoning blend for two hours. Cool and shred the 80°C (175°F), then immediately add it in a thin stream Juice of 1 lemon meat. Transfer the pan juices to a saucepan and to the egg mixture and blend at medium speed. Adjust let cool before skimming the fat and removing the the seasoning. Salt, paprika and cayenne sediment at the bottom of the pan. Reduce the liquid STEP 5 pepper, to taste by three-quarters. Slice the scones in half and set in a 180°C (350°F) oven 454 g (1 lb) unsalted butter In another saucepan, reduce the maple syrup by until warm. Remove from the oven and cover each half half, then add the ketchup, soy sauce and broth. with pulled pork and then a cooked and drained egg. Homemade buttermilk scones Add the reduced pan juices and the shredded pork. Generously drizzle with Hollandaise sauce and top (see Martin Juneau’s recipe available Set aside. with the marinated onions and fresh herbs, if desired. at SAQ.com) or store-bought scones

8 April 2015 IN STORES APRIL 2 AND 16

A must-have Beaujolais, this Brouilly features a silky texture that’s ideal with the recipe’s pulled pork, while its acidity matches the marinated onions. And the light spiciness of the hollandaise sauce complements the wine’s aromas.

À LA CARTE QUOTES With eggs Benedict, don’t be “ afraid to stimulate the palate with a thirst-quenching vin de soif.” VIN I cook like a Frenchman, BROUILLY GEORGES “ which is why Pastaga’s menu DESCOMBES is predominantly French. Natural wines make up about 75 percent of the wine list, while biodynamic wines make up 20 percent.” Wine is now one of my great

CKAY. interests in life. It’s become very

MA “ important to me.” BLAKE : Our tastes change as we evolve. STYLIST “ I have some old bottles of wine FOOD from my travels in California that

SIMON; may now be a disappointment when I open them. Others that CAROLINE : I never expected much from could STYLIST very well blow me away.” I adore winemakers like Georges APRIL 2 ACCESSORIES Descombes, who cultivates his AROMAS “ FRANCE RASPBERRY, CRANBERRY, vines organically and whose wines PEONY, MINERAL NOTES MADORE; GEORGES DESCOMBES 2013, BROUILLY

LISE are vinified naturally. It’s posted $24.80 12494028, 750 ML, ACIDITY – MODERATE 12.5% ABV in our window: ‘Vins Nature’, and SUGAR LEVEL – DRY NUMBER OF CASES: 300

UVIN/STUDIO we will remain a bastion for these When he discovered the wines of dearly departed BODY – LIGHT CHA kinds of wine.” Marcel Lapierre, Descombes was inspired to create wines UDE of great purity and elegance. He has since become one PALATE – GENEROUS MA – Martin Juneau of the best vignerons in Beaujolais. WOOD – SUBTLE

PHOTOS: GRAPE: GAMAY

April 2015 9 6 CHEFS TALK EASTER BRUNCH (CONTINUED)

At Restaurant Ciel!, Chef David Forbes says his role is not just to serve food and drink but also to exchange ideas. “A dish,” he says, “is a message, a vision: It has to tell a story. Cooking is a way to express myself. When a customer enjoys what I’ve done, the conversation begins.” At Ciel!, that conversation comes “with a view.”

P

SKY’S THE LIMIT f there’s one kitchen open to the sommelier A person can get lost when there are two hundred pairing game, it’s that of David Forbes. The selections on the wine list.” chef, who had a hit in Quebec City with the Instead, the chef offers what he calls “straightforward” I “resto-lab” Le Cercle and then in Charlevoix food –dishes with a clear personality, message and

with Les Labours, is back at it again with Ciel!, direction. “If the dish has a focus, then the wine can

the revolving restaurant at the Concorde hotel in the express itself. I avoid creating meals that try to do too UVIN/STUDIO SIMON;

province’s capital. For five years, Forbes was a member much, because it mixes everyone up!” CHA UDE

of La Fratrie des Enchanteleurs de Champagne, a club Accessibility is key to the wine list at Ciel!, created CAROLINE : that pairs foods with Champagne. He prefers to create by sommelier Christophe. “It’s full of small producers,” MA (RECIPE). STYLIST (CIEL!);

dishes around wine, but says that, in a restaurant says Forbes with pride. “There are a few natural wines, U CKAY

context, it’s often like whistling in the wind. “You some handcrafted wines and some more traditional MA

prepare a dish that will be perfect with a Burgundy wines. I love our wine list because it’s simple and BILODEA ACCESSORIES BLAKE

: or a Gamay, but then someone decides to order a affordable. We’re not into dissecting wine, we just want LOUISE

Bordeaux and the whole thing goes out the window. to savour and enjoy it.” STYLIST MADORE; PHOTOS: LISE FOOD

10 April 2015 IN STORES APRIL 2 AND 16

Herbs and asparagus turn this frittata into a APRIL 2 quintessential spring dish, served here in individual portions.

SPAIN VIÑEDOS Y BODEGAS DOMINIO DE TARES, LUSCO 2012, RÍAS BAIXAS EASY GOURMET $24.05 12485834, 750 ML, Inspired by Restaurant Ciel!’s Ricotta Frittata 12% ABV NUMBER OF CASES: 250 Dominio de Tares’ owners, now considered among the best Albariño producers in Spain, waited 20 years to ensure their vines had reached maturity RECIPE AT SAQ.COM before bottling their own wine from the variety.

GRAPE: ALBARIÑO

AROMAS AN EGG-CELLENT PAIR GOLDEN APPLE, PEAR, UVIN/STUDIO SIMON; PRESERVED LEMONS, CHA A quintessential brunch dish, a frittata can be prepared in numerous ways. LACTIC AND HERBAL NOTES UDE With this variation, the ricotta’s light, tangy and milky flavour works well with CAROLINE : ACIDITY – LIVELY MA white wines. This Galician vintage, the Lusco Rías Baixas, is richer and more (RECIPE). STYLIST (CIEL!); generous than usual for the appellation. Its slightly fatty, even weighty mouthfeel, SUGAR LEVEL – DRY U CKAY

MA echoes the rich texture of the frittata. The citrus and white fruit notes of the BODY – MEDIUM

BILODEA Albariño, a typical Spanish grape, give this wine the freshness required for a ACCESSORIES BLAKE

: balanced finish. Its delicate vegetal notes, a telltale sign of Albariño, play up PALATE – GENEROUS LOUISE

STYLIST nicely to the arugula in the salad. MADORE; WOOD – UNOAKED

PHOTOS: LISE FOOD — Kler-Yann Bouteiller, sommelier

April 2015 11 6 CHEFS TALK EASTER BRUNCH (CONTINUED)

For the restaurant team, this dish is the epitome of freshness. “It’s like a painting that reflects our spring awakening. The whole philosophy behind our restaurant is in this dish,” says Warren-Part, co-owner of Restaurant Les Fougères. For those who want to sample EASY GOURMET the restaurant’s specialties Inspired by Restaurant Les Fougères’s poached Eggs With Morels but cannot travel to Gatineau, Les Fougères sells “homemade” ready-to-eat meals through RECIPE AT SAQ.COM several major grocery chains.

GARDENS OF SPRING CHEF’S CHOICE hen Charles Part and his wife Jennifer Warren-Part left their Executive chef Charles Part hails restaurant in Toronto in 1993 to open Les Fougères in Chelsea from England, which may explain in the Gatineau region, they knew nothing about the fabulous the popularity of his curry dishes. W local terroir. They knew even less about the infatuation with He places great importance on organic products and the evolution of the local food supply spices, which are ground on the that would mark the next two decades of their work. “Product choice has increased significantly,” says Warren-Part. “In the beginning, our suppliers spot at Les Fougères, and on were big businesses; now, they’re local farmers who offer us organic herbs, which are grown in its produce. Honey, mushrooms, asparagus, fiddleheads, beef, bison, duck... garden. “Springtime here inspires Every ingredient that goes into our meals can be traced back to a family, me to create meals around rosé,” a name, an origin. We know the artisans who supply the food we cook and he says. “Personally, I drink it all are familiar with their expertise and techniques. year round, even during storms! “Starting the day with brunch and all those fresh foods is such a huge gift,” enthuses Warren-Part, who works closely with chefs Yannick Lasalle I’m attracted by the colour: I like and Matt Pritchard at Les Fougères. For her, brunch is a very interesting my rosés pale. I believe a beautiful meal. “There aren’t many rules. It’s a time when children and seniors are rosé opens the door to everything. present. For many families, brunch is the only time the whole gang can It’s the perfect aperitif.” get together. It’s not uncommon to see wines of every colour on the table, something for everyone.”

12 April 2015 IN STORES APRIL 2 AND 16

APRIL 16

FRANCE DOMAINE DE LA RECTORIE, CÔTÉ MER 2013, COLLIOURE $27.00 11632441, 750 ML, 13.5% ABV NUMBER OF CASES: 146 Take a heavenly landscape and ideal exposure, add a passionate team, and you’ll get one of the most highly awaited rosés in Quebec, year after year. Barrel-fermented, it is truly OH, ROSÉ! a gastronomic wine. GRAPES: GRENACHE, Rosé’s arrival is like a culinary wake-up call. Our taste buds yearn for the aromas CARIGNAN, SYRAH and flavours of the new season, such as the first asparagus, fiddleheads and morels to pop out of the ground. Although some say that finding pairings for spring AROMAS ingredients is hard, there are different routes to take. Imagine you’re invited to an RED BERRIES, BAKED APPLE, FLORAL AND Easter brunch where everyone will be feeling, well, springlike! Rosé is perfect for MINERAL NOTES this type of spirited gathering. And with Domaine de la Rectorie, the fun doesn’t ACIDITY – MODERATE stop there. Unlike most rosés, it’s fermented in barrels. The result is a generous wine, one that can compete with the powerful aroma of the morels. The SUGAR LEVEL – DRY mushrooms’ woody character blends with, but does not mask, the wine’s lively BODY – MEDIUM acidity, creating delicious harmony. The salty pancetta and Parmesan, combined with the creaminess of the poached egg, meld perfectly. And, in turn, this superb, PALATE – GENEROUS gastronomic rosé matches the many elements at work here. WOOD – SUBTLE

PHOTOS: ANDREW VAN BEEK (POACHED EGG); MAUDE CHAUVIN/ EGG); MAUDE BEEK (POACHED VAN ANDREW PHOTOS: CAROLINE SIMON; STYLIST: ACCESSORIES STUDIO LISE MADORE; WINE). (GLASSES OF BLAKE MACKAY FOOD STYLIST: — K.Y.B.

April 2015 13 (CONTINUED) 6 CHEFS TALK EASTER BRUNCH “When you have the chance to learn about the conditions under which your food and drink were created, it makes a difference. And it should be a right,” says Chef Guy Bessone. Here, at Les Labours, the team prepares meals in front of patrons.

LOCAL LABOURS hef Guy Bessone is director of food services are blown away.” So passionate is Bessone about at Le Massif de Charlevoix, including Hotel the Charlevoix’s terroir that he’s almost lost his La Ferme’s Les Labours. The Paris-born Parisian accent! C chef moved to the Charlevoix region more “When I suggest meals,” says Mikhael Langis, than 30 years ago, working at L’Auberge des a member of the wait staff–sommelier team at Les Falaises in Pointe au Pic and helping to found the Table Labours, “I am describing products made by people Agrotouristique de Charlevoix as well as the Charlevoix I know. The owners of La Ferme Basque were once my Flavour Trail. In his view, the quality of the region’s neighbours. The food we serve comes from a terroir of locally grown foods is second-to-none, and promoting an exceptional quality. There is not one dish that leaves them with appellation labels – just as is done with the kitchen without a pairing – a red and a white – wine – is essential. “Over the past 30 years, the already planned.” Langis also extols the wide variety agri-food sector in Quebec has evolved phenomenally,” of natural wines offered at the restaurant. “We’re says Bessone. “When I have visitors from France, we proud to offer them, even if customers are not yet used go to Saint-Urbain to buy duck from Ferme Basque, to them. Certainly our wine list has its fair share of we stop by Damien Girard’s to pick up organic ham, conventional choices, but we’re delighted when we we head to L’Oiseau Bleu for Galway beef, then we hit suggest a natural wine and the customer becomes the cheesemakers, including pioneer Maurice Dufour a fan. It’s motivating and inspiring, because we for Migneron. We place it all on the table and my guests believe in it.” LISE MADORE; CHAUVIN/STUDIO (LES LABOURS); MAUDE LOUISE BILODEAU PHOTOS: (RECIPE). BLAKE MACKAY CAROLINE SIMON; FOOD STYLIST: STYLIST: ACCESSORIES

14 April 2015 RED-HOT BRUNCH Although we’re suggesting a meatless grilled cheese, it’s not uncommon during brunch to find a slice of bacon, some sausage or other deli meat on your plate. Creamy sauces made with a touch of lemon are also part of a classic brunch. In such a case, it may be best to turn to a rich and easily digestible fruity red wine. Because tannins can quickly feel too heavy when EASY GOURMET one’s taste buds are just Inspired by Restaurant Les Labours’s waking up, many people Grilled Cheese Sandwich stay away from reds. RECIPE AT SAQ.COM They needn’t, of course, especially when they can let themselves be seduced by reds like Le Vin est une WHITES TO MELT OVER Fête (see p. 25), from France’s A white wine should definitely be the focus here. Creamy cheeses are too sensitive to the South West. From the little- tannins in red wine, and the acidity of the green apples would bring out their harshness. known Côtes du Marmandais So if you opt for white wine, which doesn’t have any tannins, the issue is moot. There are appellation, this joyful and plenty of whites to choose from: A white with moderate acidity and caressing mouthfeel, festive-tasting wine has such as the limoux from Château Rives-Blanques (see New Arrivals), won’t overpower incredible freshness and the cheese. And to bring out the crispness of the apple salad and add lightness to the a name that says it all. meal, try Cendrillon from Domaine de la Garrelière (see New Arrivals). With these whites, your grilled cheese becomes more than a simple sandwich. – K.Y.B. — K.Y.B.

April 2015 15 6 CHEFS TALK EASTER BRUNCH (CONTINUED)

MÉTHOT’S METHOD

hef Jean-François Méthot may have been Turlo, Quebec’s first buffalo-milk mozzarella from UVIN/STUDIO the youngest of eleven children, but his family Mario Maciocia and duck from Ferme Duguay.” (RECIPE). CHA

still wielded great influence over his career Méthot is proud of the choices made by his CKAY

C UDE choice. As he recalls, “My father was a passionately engaged sommelier, Ian Purtell. MA MA BLAKE grocer and wanted to have the best food stalls possible. “Every week, he organizes tastings in our kitchen. : My mother, who fed 12 to 20 people on a daily basis, He introduces us to new products. Recently, it was BOIS); DES allowed very few people in ‘her’ kitchen.” One of the a red from Maison Carone in Lanoraie that surprised STYLIST

lucky few was Méthot. From such propitious beginnings, all of us. Of course, Quebec meads and icewines are FOOD COUREUR

he went on to make his debut as a chef at the Manoir also well represented here.” (LE SIMON; des Érables in Montmagny, training under the late This chef and father of three is also very proud TSTUDIO

Renaud Cyr, who was Méthot’s mentor. Cyr was one of his son Philip-Renaud, who trained at the Institut CAROLINE : of the first chefs in Quebec to visit producers at their de Tourisme et d’Hôtellerie du Québec (ITHQ) STYLIST

farms and in their fields, to encourage them to create and is pursuing a specialization in pastry making. LEMIRE/SHOO quality products. Says Méthot, currently the chef at “He returned from an internship in Cahors, where Le Coureur des Bois in Belœil, “I have a really close he fell in love with wine. Now at home, we can cook ACCESSORIES

relationship with the producers in this area, and I like together, wine glass in hand. It’s a great pleasure.” JEAN-FRANÇOIS to put the focus on them. My customers know they will That pleasure in cooking comes across in every MADORE;

eat tomatoes from Richard Cosetti, piglets from Ferme meal Méthot serves. PHOTOS: LISE

16 April 2015 IN STORES APRIL 2 AND 16

APRIL 2

UNITED STATES 2019 BIRICHINO, BESSON VINEYARD VIGNES CENTENAIRES 2012, EASY GOURMET CENTRAL COAST $24.00 12486386, 750 ML, Inspired by Restaurant Le Coureur des Bois’s Duck Confit Tartlet 13.5% ABV NUMBER OF CASES: 150 RECIPE AT SAQ.COM At Birichino, Bonny Doon and Domaine Ostertag alumni Alex Krause and John Locke have been using century-old vines to make this, reputedly one of the top CONFIT TIME Grenache in the West. GRAPE: GRENACHE Brunch is that odd meal between breakfast and lunch, and depending on the hour of day, one’s palate – and belly – are at various stages AROMAS of appetite. Late brunchers may be more inclined to eat meat, so LITTLE RED BERRIES, KIRSCH, PINK PEPPERCORNS, this duck confit tartlet would fit the bill. For the wine, look to the DRIED HERBS Besson Vineyard in California, where the century-old vines produce ACIDITY – MODERATE exceptionally low yields, resulting in grapes that have a wonderfully concentrated flavour. The vineyard’s Birichino Besson Vineyard stands SUGAR LEVEL – DRY out for its suppleness, body and fruity intensity – three elements that BODY – MEDIUM marry well with this comforting and delicious duck confit. Its gaminess goes superbly with the herbal notes in this California wine. PALATE – GENEROUS — K.Y.B. WOOD – SUBTLE

April 2015 17 6 CHEFS TALK EASTER BRUNCH (CONTINUED)

On weekends, Mile-End locals head to Sel Gras. Not only is the restaurant located in the space of the late wine bar Bu, but the Sel Gras team also retained the services of its former sommelier.

BRUNCH HOUR AT SEL GRAS t Sel Gras, the decor may be new, and drink with the weather. “For example, I’ll serve but the love of wine has not changed. gravlax with mashed beets during the cold season. “Our Saturday customers are often But for Easter, people often feel like something lighter, A from the neighbourhood,” says Matthieu so I’ll accompany the salmon with chèvre and walnuts.” Arteau, one of the restaurant’s four Although Santos doesn’t draw his culinary co-owners. “These are people who went to bed inspiration from wine, he certainly gives wine due late the night before, and are now hungry for fat attention. “I grew up in a family where wine was part and protein! They come early and drink something of every meal. My father made his own, by the way, refreshing: a mimosa or sparkling wine, for example. like every other Portuguese. He drank nothing but Sunday brunch-goers are more organized. The family wine, and when I was 14 or 15, he wanted me to taste comes for brunch, they order a bottle of wine, and it, for us to share this experience together. It was a the food-wine pairing is very important to them. kind of father-son ritual he hoped to create. The idea On Sundays, our sommelier is very busy!” of communicating over drinks has stayed with me. Chef Marco Santos admits he doesn’t create I started with easy-to-drink Merlots and sweeter dishes around wine; he’s confident that his sommelier whites like Gewürztraminer. will find the perfect match. “When it comes to meals, “I see the winemaker’s work as similar to my own: I work with the season,” he says. Santos, of Portuguese the product of blending, attention, creativity, hard descent, notes that in Quebec, we alter what we eat work, timing... and love of the craft.”

18 April 2015 To enhance the gravlax, a simple goat-cream-cheese (cheese, herbs and lemon zest) and a few roasted walnuts make all the difference.

WHITE IS RIGHT When it comes to brunch, white wines are definitely in the game. Healthy meals, fresh fruit, eggs cooked all kinds of ways: There’s a wine to accompany every creation. EASY GOURMET Whites are versatile and able Inspired by Restaurant Sel Gras’s Gravlax With Goat Cheese and Roasted Nuts to please every palate. Think dry and vibrant, to respond RECIPE AT SAQ.COM to the saltiness of smoked salmon, or mellow, to play up the creaminess of eggs Benedict. Among this batch

of New Arrivals, the Costières : THE SALMON KING Brunch menus often feature salmon served up in a variety of ways. de Nîmes from Château Mas STYLIST It’s sometimes fatty in texture; other times, a bit lighter. A thick, semi- Neuf (see New Arrivals) can cooked salmon fillet, for example, calls for a sensual wine with a supple accommodate a variety of ACCESSORIES (RECIPE). texture. Thin slices of smoked salmon, accompanied by capers and menu choices. To bring out

CKAY a touch of lemon juice, go well with a light and slightly acidic wine.

MA its acidity, serve between 8°C MADORE; Sometimes there is also a hard-to-pair side of asparagus. Fortunately,

LISE and 10°C (46°F and 50°F). BLAKE : this vegetable is usually served with a hollandaise or mousseline sauce. The wines of the Loire Valley then become very attractive selections. When slightly closer to room STYLIST

UVIN/STUDIO With this gravlax, Sauvignon Blanc is the definite winner. The grape offers temperature, it will enhance FOOD

CHA refreshing acidity as well as aromas that often evoke fennel and citrus. dishes with a sauce. UDE SIMON; A meal custom made for Cendrillon from Domaine de la Garrelière. – K.Y.B MA .

PHOTO: CAROLINE — K.Y.B.

April 2015 19 A PILGRIMAGE THROUGH GRAPEVINES Compostela pilgrims travelling through Navarra, a region in northern Spain with an abundance of vineyards. Here, they are approaching the village of Cirauqui.

Stretching from the Loire Valley to Bierzo, and winding through Bordeaux and Rioja, the ancient pilgrimage route to the shrine of Santiago de Compostela passes through several of Europe’s great winemaking regions. Now there’s something to sing about!

t’s often said that all roads lead to Rome, but one might just as easily say that they all lead The Compostela trails to Compostela. In fact, the ways that pilgrims Paris I have followed to reach this little Galician town in northwestern Spain begin as far France away as England, Germany and Italy. In France, after Vézelay meandering through the Loire, the Languedoc, Bordeaux and the South West, they reach the Spanish border, and then move on into Navarra, Rioja and Bierzo. Journeying to Santiago on foot is still a very popular pursuit. In 2013, more than 200,000 people from Le Puy around the world travelled the ancient pathways, though unlike those in the Middle Ages, today’s Bordeaux pilgrims are no longer motivated primarily by religion. While they may see the road to Compostela as an Montpellier Arles opportunity for contemplation, many are aware that it cuts through a number of highly regarded vineyards Santiago de Compostela where they can partake in a wealth of local delicacies. Winemakers’ associations and tourist bureaus in Logroño places like Cahors, Gaillac or Navarra, to name just Spain a few, are more than happy to encourage walkers to make a detour through the winemaking properties These routes are still heavily used. For more than 1,000 years, pilgrims have that line the route. And a number of winemakers have travelled on foot from all over Europe to Santiago de Compostela. In France, taken careful note of what’s happening. four main routes converge as they approach the Pyrenees and Spain, where INSPIRED BY THE PAST pilgrims then proceed on a single road. At Château Mas Neuf, in the Costières-de-Nîmes, the domain’s offices are located in an old mail coach Mas Neuf’s winemaker, Luc Baudet. It’s entirely inn where travellers once took their ease on the way natural that Mas Neuf’s deluxe vintages carry the to Compostela. And its ancient chapel was recently Compostelle name, explains Baudet. “In our eyes, fashioned into a chai, one wall of which still bears the notion of terroir is defined by the history of a an image of a scallop shell – the traditional symbol specific place. Wine is a product with an origin, a of pilgrimage. It’s hardly surprising then that the particular identity. We are a stopping point along domain’s finest vintages, white and red, have adopted the route to Compostela, and so the vintage naturally

TE-KELLINGHAUS/SIME. the name Compostelle. The white wine, made acquired the name. I find that rather nice.” predominantly from the Roussanne grape, is aged in At Château Côte Montpezat, an estate of the SCHUL old barrels from Château Yquem. “That allows me Castillon Côtes de Bordeaux appellation, there’s yet

PHOTO: to use barrels that are in excellent condition,” says another Compostelle vintage, and for similar reasons.

April 2015 21 A PILGRIMAGE THROUGH GRAPEVINES (CONTINUED)

APRIL 2

As they cross France’s Haute-Loire, the roads to Compostela pass through the pretty village of Puy-en-Velay, which lies under the benevolent gaze of the Cathedral of Notre-Dame de l’Annonciation. FRANCE 2020 DOMAINE LA PRADE MARI, CONTE DES GARRIGUES 2010, MINERVOIS $22.35 12488488, 750 ML, There too, amid the property’s vines, you’ll MONKS AND VITICULTURE 14.5% ABV NUMBER OF CASES: 151 discover an ancient mail coach hostelry that In the Rioja countryside, the family-run in times past catered to pilgrims. Jean- Dinastía Vivanco estate houses a winery, This small, 24-hectare winery has been run since 1964 by François Lalle, the Château’s oenologist, a foundation and a museum dedicated to a family that left its native points out that the town of Castillon once the culture of wine past and present. It also Algeria for the hills of provided a ford across the Dordogne so that boasts an old mail coach inn set among Languedoc. Eric, its third- travellers could cross the river without the vines, complete with an information generation vigneron, is now having to pay a ferryman or a toll. panel on which visitors can read about the cultivating the farm organically. “Dominique Bessineau, the current inn’s history, the Compostela road, and the GRAPES: GRENACHE, SYRAH owner, bought the property in 1989 and Vivanco estate itself. Rafael Vivanco, head wanted to highlight the quality of this of viticulture and winemaking, proudly AROMAS terroir,” says Lalle. “Many of our grapevines notes that many pilgrims are eager to RASPBERRY, LICORICE, BLUEBERRY, KIRSCH, are planted on a limestone plateau, just like make a short detour to his museum and GARRIGUE, OAK the terroir at Saint-Émilion. And when it vineyard. Moreover, this history-loving ACIDITY – MODERATE came time to create a prestigious vintage, winemaker is increasingly interested in the story of the hostelry naturally came to the connection between the arrival of the SUGAR LEVEL – DRY mind.” Aged for a year in casks (30 percent Benedictine monks and the type of vines BODY – MEDIUM of which are new), Cuvée Compostelle is planted in northern Spain. “Two years dominated by Merlot grapes gathered from ago, the University of Rioja discovered PALATE – GENEROUS the best plots of land and the domain’s that the Tempranillo grape was a cross WOOD – EVIDENT oldest vines. between the Spanish white Albillo Mayor (WINE FOUNTAIN) CRO MAGNON/ALAMY (LE-PUY-EN-VELAY); PIERRE JACQUES/HEMIS.FR PHOTOS:

22 April 2015 IN STORES APRIL 2 AND 16

APRIL 2

Since its appearance ALL YOU CAN DRINK . . . WITHIN LIMITS in 1991, thousands WS 90 Wine doesn’t fall from heaven along the roads of tourists have FRANCE 2022 clustered around CHÂTEAU CÔTE MONTPEZAT, to Compostela, though you might think so. the Irache red-wine CUVÉE COMPOSTELLE 2010, At Irache in Navarra, walkers can rest by an fountain for a tasting. CASTILLON CÔTE DE BORDEAUX amazing fountain. On one side, it spouts fresh Here, several extend $29.35 12512003, 250 ML, 14.5% ABV water, and on the other, red wine. They can their glasses, striking NUMBER OF CASES: 246 drink as much as they want of either – but a pose for posterity. According to legend, if you not excessively of the wine because there’s stop by the Château’s well, you could hear the sound of a fixed maximum supply of a barrel a day. pilgrims who once stopped Irache’s winemaking tradition goes back to there to refresh themselves. the Middle Ages, but the fountain was set up A cuvée made from a rigorous selection of the best sites. only in 1991, as a publicity stunt for the GRAPES: MERLOT, CABERNET Bodegas Irache, the main producer in this FRANC, CABERNET SAUVIGNON historic village. AROMAS And what’s the wine like? “Young, one- BLACK FRUIT, CHERRY EAU-DE-VIE, CEDAR, dimensional but drinkable,” according to Liz ROASTED NOTES Behler, a writer for the U.S.-based magazine ACIDITY – MODERATE Wine Enthusiast who discovered the fountain SUGAR LEVEL – DRY on her way to Compostela. No matter, every BODY – MEDIUM mouthful of Garnacha or Tempranillo she has tasted since then has brought back pleasant PALATE – STRUCTURED memories of that invigorating fountain. WOOD – EVIDENT

April 2015 23 24 Middle Ages, away tomake aship’s voyage toBordeauxpilgrims was, during the “Deliveringassociated wine. with English commercial routes, those inparticular cathedral longago merged various with The road leadingtothefamousSpanish is nothingnew alongtheCompostela trail. commerce, spirituality andpilgrimage The comminglingofgastronomy, wine, THE WINE-AND-FLAVOUR TRAIL example, ‘Here, there isgood wine.’” their return home,inwhichthey say, for chronicles written by early travellers upon Casamayor. “You canfinditinthemany factor andtherenown ofthevineyards,” says important causal linkbetween thepilgrimage Compostelle de chemins historian ÉricLimousin, inspired himtowrite,incollaboration the with wake ofthemonksandpilgrims.” clear that some grape varieties arrived inthe didn’t just materialize outofthinair. It’s quite “and that thevineyards oftheMiddleAges in SpainatoftheRomans,” thetime hesays, Spain. “It’s certainly truethat there was wine Compostela trail andtheevolution in ofwine Casamayor seesastrong linkbetween the Benedictines.” turned upinSpain atasthe thesametime and ared variety calledBenedictothat APRIL 2AND16 Casamayor’s enthusiasmfor thesubject writerPierre andwine Noted oenologist

April 2015 IN STORES (2003). “There isan Les Vignobles des des Vignobles Les

bon itself isnotsacred, it’s certainly It may bealittle pagan ofme,butifwine to thisoldchurch by inside. makingwine in theancientchapel.“We donodishonour gooften well together, like thenew chai out, religious traditions andsecularpleasures greens. As LucBaudet MasNeuf’s points beans,pork Galician soupmadewith and Atlantic – even a Spanish charcuterie, seafood from the from southwestern France, highly prized Auvergne, theLoire or thePyrenees, duck Walkers cantaste cheesesfrom the token, redolent age-old with flavours. and they take them.” ithomewith So that’s partoftheiroverall experience locals always have theirmeals. with wine tapas bars, for example,they that notice the Andinthetownsvines. where they stop, in countryside they travel through of isfull necessarily enthusiasts, yet wine the gastronomy. are “Most pilgrims not traditions, especially whenitcomesto appreciation oflocalcustoms and of thewalkers inevitably results ingreater profit, you mightsay. for thepilgrims’ pleasure andthecaptain’s to England,” explainsÉricLimousin.All voyage inanycasetotransport back wine profitable, astheship was makingthe A PILGRIMAGE THROUGHGRAPEVINES The Compostela trail is,by thesame Rafael Vivanco addsthat thelongjourney ,” asmile. heconcludeswith caldo gallego caldo culture ofwine. museum devoted tothe famous foundation and estate,withits Vivanco to misstheDinastía In Rioja,it’s impossible , that ancestral sacrément sacrément

(CONTINUED) WOOD PALATE BODY SUGAR LEVEL ACIDITY VANILLAFLOOR, HERBAL NOTES, FOREST BLACK FRUIT, COCOA, AROMAS GRAPE: MENCÍA Castile appellation. fromgrape this variety the bestofMencía,main Together, showcase they and Pablo Frías ofTilenus. of theregion’s Raúl stars, Pérez jointventurefromA new two 300(6BT) NUMBER OFCASES: 14.5% ABV $ ENEDINA 2012,BIERZO SPAIN 29.25 –FULL –EVIDENT 12473948, 750 ML, 12473948, 750 ML, –GENEROUS –MODERATE 2021 –DRY APRIL 2

PHOTO : DANITA DELIMONT/ALAMY (VIVANCO). PRODUCER FILE ELIAN DA ROS | FRANCE | SOUTH WEST IN BRIEF Elian Da Ros is one of a handful of independent winemakers in Côtes du Marmandais, where 95 percent of the appellation is represented APRIL 2 by a single co-operative.

Da Ros favours a biodynamic approach: He doesn’t use chemicals in the vineyards and opts for “natural” techniques in the cellar, including fermenting with natural yeasts and adding only a moderate amount of sulphur prior to bottling.

Located to the southeast of Bordeaux, the appellation works with traditional Bordeaux varieties (Cabernet, Merlot, Sauvignon, Sémillon), as well as Gamay, Fer Servadou, Syrah and Abouriou, an early local grape that is both fruity and deep in colour. SAQ guest winemaker Elian Da Ros, head of the eponymous winery on the trail to Santiago de Compostela, attracts increasing attention for his finely crafted cuvées.

FRANCE DOMAINE ELIAN DA ROS, A family affair Elian Da Ros’s grandparents LE VIN EST UNE FÊTE 2013, arrived in France in 1922 from the Italian Dolomites. CÔTE DU MARMANDAIS His grandmother tended two hectares of grapes from NATURAL WINE $21.05 11793211, 750 ML, which she produced sweet white wines. In the late Unfiltered, unpretentious 12.5% ABV NUMBER OF CASES: 200 1970s, his father planted 7.5 hectares of red grapes. and reflecting the true essence This vineyard became the basis of the current estate, From a little-known appellation of its terroir: These are the owned by Elian since 1998. southeast of Bordeaux, this is a markers of the new “natural” gorgeous wine by Elian Da Ros, wines. Farmed biodynamically, a producer who learned his trade The apprenticeship “I wanted to be a farmer, but at Domaine Zind-Humbrecht, my parents wouldn’t have it. Then I suggested I’d be fermented with natural yeasts in Alsace, before taking over his an agronomist, and that they accepted,” the winemaker and made without additives, family’s vineyards. tells the French magazine “LeRouge & leBlanc”. After natural wines are wonderfully GRAPES: MERLOT, CABERNET studying viticulture and oenology, Da Ros worked at tasty, though they require lots FRANC, ABOURIOU Zind-Humbrecht in Alsace from 1992 to 1997 under of work and commitment on AROMAS the mentorship of Léonard Humbrecht and alongside the part of their makers. The his son, Olivier. RED FRUIT, SPICES, FOREST Cellier New Arrivals of these FLOOR, MINERAL NOTES ACIDITY – MODERATE The wines Da Ros now works over 20 hectares. natural wines, in stores on He vinifies each grape variety and each plot April 23, will allow you to SUGAR LEVEL – DRY separately in cement vats before aging the wines discover a few of the producers BODY – LIGHT in casks and barrels. With their focus on simplicity, who have risen to the top of Elian Da Ros’s wines are a true expression of their this (bio)dynamic movement. PALATE – GENEROUS vintage and terroir, a powerful and supple blend that WOOD – SUBTLE always elicits a smile. IN STORES APRIL 2 AND 16

Whether they are modern or more traditionnal,Tuscan reds are never short on character!

APRIL 16

WS 92 2020 TUSCAN SURPRISES ITALY MARCHESI DE’ FRESCOBALDI, CASTELLO NIPOZZANO VECCHIE VITI 2011, CHIANTI-RUFINA he arrival at the SAQ of renowned Italian wines is generally $30.25 12449067, 750 ML, 14.5% ABV the opportunity to find established vintages and estates, or to NUMBER OF CASES: 360 (6 BT) unearth intriguing surprises. In some cases, as with Vecchie Viti T from Castello di Nipozzano, you get both. This Frescobaldi family $80.50 12449016, 1500 ML, 14.5% ABV NUMBER OF CASES: 94 (1 BT) estate is well known in Quebec, but Vecchie Viti is making its This cuvée is made from the oldest vines debut on SAQ shelves just this year. at Castello di Nipozzano. Refined and elegant, Although 2011 is the first vintage of the Rufina Riserva Chianti, it’s produced it is a true benchmark for the appellation. from Nipozzano’s oldest vines. Consisting of 90-percent Sangiovese, along GRAPE: SANGIOVESE with Malvasia Nera, Canaiolo and Colorino, the wine was created using both contemporary and traditional methods. On the modern side is its long maceration AROMAS and frequent pumping over, but, following tradition, Rufina Riserva is aged in CHERRY, BLACKBERRY, CEDAR, ALMOND, HERBS large botti, rather than in barriques. ACIDITY – MODERATE For its part, the cuvée Cinque per Logonovo (see New Arrivals) could not be more modern. Interestingly, the Logonovo winery, founded by Marco Keller in SUGAR LEVEL – DRY 2003, is an enclave within the Castelgiocondo estate, owned by the Frescobaldi BODY – MEDIUM family. While Logonovo is in the heart of the Brunello di Montalcino appellation, (BOTTLE); GABRIELE CROPPI/SIME (LANGHE). (BOTTLE); because vines had never been planted on Keller’s new property, it did not have PALATE – GENEROUS a Brunello designation, and he thus took the opportunity to plant not only the WOOD – EVIDENT region’s renowned Sangiovese grapes, but also Merlot, Syrah, Petit Verdot and

Sagrantino – the five varieties referred to in the name Cinque per Logonovo. STYLIST: ACCESSORIES LISE MADORE; CHAUVIN/STUDIO MAUDE PHOTOS: CAROLINE SIMON

26 April 2015 WINE REGION PIEDMONT | 2010 VINTAGE

The thousand folds and curves in the hills around Barolo create favourable conditions for nebbia, the APRIL 16 fog that gives its name to the Nebbiolo grape. They also generate an infinite range of expressions in the wines drawn from Barolo’s storied vineyards.

ITALY 2017-2027 ALDO CLERICO 2010, BAROLO $37.00 12466641, 750 ML, 14.5% ABV NUMBER OF CASES: 112 CLASSIC AND NUANCED After learning his trade at other wineries, Aldo Clerico How to describe the 2010 vintage of Piedmont’s Nebbiolo grapes? Crisp and elegant, fresh and energetic, with has become master of his own, generous fruit and firm, very present tannins. This is just as true for the Barolos, such as those byAldo Clerico, and meticulously cares for his as for the Barbarescos and the smaller vintages of the Langhe appellation. family’s six hectares of vines. During his visit to Montreal last fall, Angelo Gaja, ambassador par excellence for Barbaresco and Piedmont, GRAPE: NEBBIOLO expressed his affection for the vintage that he calls “classic.” 2010 had few heat spikes and a slow start to the season, yet a perfect amount of rain and just enough sun to bring the grapes to maturity. It had nothing like the heat waves AROMAS of 2003 and 2009. According to Gaja, quoted on wine critic Jancis Robinson’s website, “In terms of climate, it’s almost BAKED STRAWBERRY, CHOCOLATE, MINT, BLUEBERRY, like we went back in time – there are many similarities with 1982 and 1996.” LEATHER, DRIED HERBS Those who want to cellar their 2010s should keep in mind an important nuance of the vintage. Barolo and Barbaresco ACIDITY – MODERATE may be only some 20 kilometres apart, but the Piedmont hills can create very different weather conditions in each area. In September 2010, Barbaresco crops received a lot of rain, while Barolo winemakers watched the clouds pass right by, SUGAR LEVEL – DRY leaving their Nebbiolo grapes to ripen in dry conditions and become more concentrated. BODY – FULL That said, subsequent vintages can’t be compared to 2010. In 2014, the opposite happened: Autumnal rains spared Barbaresco, but that summer, Barolo grapes were hit with very heavy rainfall. If you can say one thing about the PALATE – STRUCTURED Piedmont terroir, it’s that it has no shortage of nuance. WOOD – SUBTLE DANIEL LALANDE RIVIÈRE DU CHÊNE WINERY AT A GLANCE It was while travelling abroad that Daniel Lalande first dreamed of becoming a winemaker. In 1998, he took the plunge, planting 9 hectares of vines. Today the property has grown to 16.5 hectares.

Established on family land in Saint-Eustache, Rivière du Chêne Winery provides full-time employment for 12 families and part-time for 25 others – an accomplishment that’s a source TSTUDIO. of pride for the owner-winemaker.

Cellarmaster Laëtitia Huet LEMIRE/SHOO and her team produce 11 cuvées. Among the most popular are the Phénix, the William (both red and JEAN-FRANÇOIS : white), the Gabrielle rosé and the

PHOTO outstanding Monde icewine.

“There’s no greater • Daring to dream “At the age of 28, I was naïve, high-spirited, pleasure for me than and in love. While travelling, the wine really wowed me. So I bought welcoming visitors some land from my father, then left to study winemaking in France. to our winery. The Later, I assembled a team and together we built the vineyard. We enthusiasm I felt in the dreamed big and worked hard. I like to imagine that it’s all there early days has matured in our bottles.” QUEBEC into an abiding love PHÉNIX RED 2012 of grapevines and $22.05 12445074, 750 ML, • Getting the best from the climate “Here in the Lower 12.8% ABV wines that I like to Laurentians, we can count on almost 1,200 degree days. Of course, GRAPES: MARÉCHAL FOCH, share with everyone,” other factors can influence this, but the region is comparable, say, FRONTENAC, LUCY KHULMAN, says Lalande. to Marlborough in New Zealand. In winter, the vines are insulated MARQUETTE, BACO NOIR by a heavy blanket of snow, although some of our varieties – Chardonnay TWO-MUSTARD and Pinot Noir in particular – are susceptible to the cold. So, to counteract PORK LOIN ROAST the glacial temperatures, we use an insulated tarp spread over a dozen See recipe at SAQ.com or so kilometres.” AROMAS RED FRUIT, SPICES, VANILLA, VEGETAL NOTES, • Fill up the glass “Our white wines have freshness, a delicate TOASTED WOOD acidity and their own personality, not unlike a Swiss Chasselas or ACIDITY – MODERATE a Greek Assyrtiko. Our reds, too, speak for themselves. In 2013, we decided to skip the Phénix because some of the grapes didn’t meet SUGAR LEVEL – DRY our quality standards. I’m proud that we have that kind of freedom. BODY – MEDIUM I refuse to believe that people buy my wines just because they want to encourage a Quebec winemaker. You simply don’t drink Phénix PALATE – GENEROUS or William in order to support the local economy. Our wines ought WOOD – EVIDENT to be good and, in our humble opinion, they are.”

Limited quantities. Vintages may vary from store to store. Discover the world of Origine Québec products at the SAQ at www.saq.com/originequebec-en APRIL 2

WA 91

P. 11 P. 25 FRANCE FRANCE SPAIN SPAIN 2021 FRANCE LAURENT MIQUEL, ALBARINO DOMAINE DE LA GARRELIÈRE, VIÑEDOS Y BODEGAS DOMINIO BODEGA DEL ABAD, DOMAINE ELIAN DA ROS, 2014, VIN DE FRANCE CUVÉE CENDRILLON 2012, DE TARES, LUSCO 2012, RÍAS GOTÍN DEL RISC 2010, BIERZO LE VIN EST UNE FÊTE 2013, $19.80 12492831, 750 ML, TOURAINE BAIXAS $17.90 12492815, 750 ML, CÔTE DU MARMANDAIS 12.5% ABV $23.75 10211397, 750 ML, $24.05 12485834, 750 ML, 13.5% ABV $21.05 11793211, 750 ML, NUMBER OF CASES: 296 14% ABV 12% ABV NUMBER OF CASES: 296 12.5% ABV Albariño has been growing in NUMBER OF CASES: 144 NUMBER OF CASES: 250 “Gotín” is a word used in Bierzo NUMBER OF CASES: 200 popularity, and Laurent Miquel Created using biodynamic Dominio de Tares owners, now to describe a glass of wine From a little-known appellation couldn’t be happier. After falling principles by talented vigneron considered among the best shared between friends. “Risc” southeast of Bordeaux, this is a in love with the grape during François Plouzeau, this flagship Albariño producers in Spain, was the name of a well-known gorgeous wine by Elian Da Ros, a trip to Spain, he became cuvée is made from low-yielding waited 20 years to ensure their vigneron and Mencía lover from a producer who learned his trade the first to grow it in France. vines and shows quite a bit vines had reached maturity the region. All in all, a very at Domaine Zind-Humbrecht, GRAPE: ALBARIÑO of character. before bottling their own wine tasty tribute. in Alsace, before taking over his GRAPES: SAUVIGNON, from the variety. GRAPE: MENCÍA family’s vineyards. CHARDONNAY GRAPE: ALBARIÑO GRAPES: MERLOT, CABERNET FRANC, ABOURIOU

SHRIMP AND SCALLOP CEVICHE GRILLED FILLET OF TROUT WITH GRILLED CHICKEN WITH GRAPEFRUIT WHITE WINE AND HERB SAUCE HAM AND PINEAPPLE PEKING DUCK PITA SANDWICH AROMAS AROMAS CITRUS, WHITE FRUIT, AROMAS GOLDEN APPLE, PEAR, AROMAS AROMAS PRESERVED LEMONS, CITRUS, APPLE, HERBAL PRESERVED LEMONS, BLACK FRUIT, LICORICE, RED FRUIT, SPICES, FOREST MINERAL NOTES AND MINERAL NOTES LACTIC AND HERBAL NOTES SMOKE, CIGAR BOX FLOOR, MINERAL NOTES ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – FULL BODY – LIGHT PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS WOOD – EVIDENT WOOD – SUBTLE WOOD – UNOAKED WOOD – EVIDENT WOOD – SUBTLE

April 2015 29 APRIL 2

P. 22 2020 P. 17 2019 P. 9 FRANCE FRANCE UNITED STATES FRANCE FRANCE 2025 DOMAINE LA PRADE MARI, CHÂTEAU CAMBON 2013, BIRICHINO, BESSON VINEYARD GEORGES DESCOMBES 2013, CHÂTEAU D’ESCURAC CRU CONTE DES GARRIGUES 2010, BEAUJOLAIS VIGNES CENTENAIRES 2012, BROUILLY BOURGEOIS SUPÉRIEUR 2010, MINERVOIS $23.45 12454991, 750 ML, CENTRAL COAST $24.80 12494028, 750 ML, MÉDOC $22.35 12488488, 750 ML, 11.5% ABV $24.00 12486386, 750 ML, 12.5% ABV $26.15 11609559, 750 ML, 14.5% ABV NUMBER OF CASES: 300 13.5% ABV NUMBER OF CASES: 300 14.5% ABV NUMBER OF CASES: 151 Cambon is a partnership NUMBER OF CASES: 150 When he discovered the wines NUMBER OF CASES: 150 This small, 24-hectare winery between the Lapierre family At Birichino, Bonny Doon and of dearly departed Marcel Previously a stud farm for has been run since 1964 by (Domaine Marcel Lapierre) Domaine Ostertag alumni Alex Lapierre, Descombes was horses, this family estate is now a family that left its native and Jean-Claude Chanudet, Krause and John Locke have inspired to create wines of great producing top wines: Winner Algeria for the hills of all pioneers of natural wine been using century-old vines to purity and elegance. He has of the 1999 Coupe des Crus Languedoc. Eric, its third- in Beaujolais. The same make this, reputedly one of the since become one of the best Bourgeois, it is now prized, generation vigneron, is now philosophy is at work top Grenache in the West. vignerons in Beaujolais. but still reasonably priced. cultivating the farm organically. here, as shown by this GRAPE: GRENACHE GRAPE: GAMAY GRAPES: CABERNET SAUVIGNON, GRAPES: GRENACHE, SYRAH remarkable cuvée. MERLOT GRAPE: GAMAY

RACK OF PORK WITH BELL TUNA, ARUGULA AND CHERRY PEPPERS AND HERBS TOMATO PANINI DUCK LEG CONFIT CHARCUTERIE, TUNA STEAK GRILLED LAMB CHOPS AROMAS AROMAS AROMAS RASPBERRY, LICORICE, AROMAS LITTLE RED BERRIES, AROMAS CASSIS, HERBAL NOTES, BLUEBERRY, KIRSCH, RED FRUIT, CRANBERRY, KIRSCH, PINK PEPPERCORNS, RASPBERRY, CRANBERRY, TOBACCO, LICORICE, GARRIGUE, OAK VIOLETS, GAMEY NOTES DRIED HERBS PEONY, MINERAL NOTES LEATHER, OAK ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – LIGHT BODY – MEDIUM BODY – LIGHT BODY – FULL PALATE – GENEROUS PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED WOOD – EVIDENT WOOD – SUBTLE WOOD – SUBTLE WOOD – SUBTLE WOOD – PRONOUNCED

30 April 2015 ICON LEGEND WHITE WINE ROSÉ WINE RED WINE Favourite WINE PROFILE CHART

drink now through hold until SOURCES CITED: drink now the year indicated the year indicated AG: Antonio Galloni (Vinous) (out of 100) Presence and intensity Wine Advocate, Robert Parker (out of 100) of acidity, body, wood The potential longevity of a wine when stored in the proper conditions. Note that this is simply WA: and other elements at a guideline, with the exceptions – and they are numerous! – proving the rule. WS: Wine Spectator (out of 100) the time of tasting. APRIL 2

WS 90 WA 92

P. 24 P. 23 SPAIN 2020 SPAIN 2021 FRANCE 2018 FRANCE 2022 FRANCE 2019 BODEGA MATARROMERA, ENEDINA 2012, BIERZO DOMAINE HERVÉ MURAT, CHÂTEAU CÔTE MONTPEZAT, LE PLAN DE L’HOMME, HABILIS EMINA CRIANZA 2012, $29.25 12473948, 750 ML, LES HERBUES 2011, CUVÉE COMPOSTELLE 2010, 2011, TERRASSES DU LARZAC RIBERA DEL DUERO 14.5% ABV HAUTES CÔTES DE NUITS CASTILLON CÔTE DE BORDEAUX $29.95 12489149, 750 ML, $27.20 12488470, 750 ML, NUMBER OF CASES: 300 (6 BT) $29.35 12206153, 750 ML, $29.35 12512003, 250 ML, 14.5% ABV 14% ABV 12% ABV 14.5% ABV NUMBER OF CASES: 142 (6 BT) NUMBER OF CASES: 298 A new joint venture from two NUMBER OF CASES: 112 NUMBER OF CASES: 246 of the region’s stars, Raúl Pérez Created in 2005, the Terrasses Matarromera, the second- and Pablo Frías of Tilenus. Nicknamed the golden boy of According to legend, if you du Larzac appellation, in largest producer in Old Castile, Together, they showcase the Hautes-Côtes, Hervé Murat stop by the Château’s well, the foothills of the Cévennes heads a group of six wineries the best of Mencía, the main has been producing reasonably you could hear the sound of Mountains, holds some of around the Duero River. It has grape variety from this priced, high-quality Pinots since pilgrims who once stopped the highest-altitude vines in made eco-friendly innovation Castile appellation. 2005. This wine is made from there to refresh themselves. the Languedoc. Give this wine one of its core values. a small plot he took over from A cuvée made from a rigorous GRAPE: MENCÍA some air to enjoy fully. GRAPE: TEMPRANILLO his grandfather. selection of the best sites. GRAPES: GRENACHE, SYRAH, GRAPE: PINOT NOIR GRAPES: MERLOT, CABERNET CARIGNAN FRANC, CABERNET SAUVIGNON

ARUGULA AND GRILLED FILET MIGNON WITH PORK ROAST IN A HERB CRUST ROAST BEEF AU JUS DUCK BREAST SALAD CARAMELIZED ONIONS BARBECUED RIBS AROMAS AROMAS AROMAS PLUMS, RASPBERRY, BLACK FRUIT, COCOA, AROMAS BLACK FRUIT, CHERRY AROMAS ROASTED NOTES, CIGAR, HERBAL NOTES, FOREST CHERRY, STRAWBERRY, TEA, EAU-DE-VIE, CEDAR, BLACKBERRY, CASSIS, VANILLA FLOOR, VANILLA THYME, OAK ROASTED NOTES LICORICE, GARRIGUE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – FULL BODY – FULL BODY – MEDIUM BODY – MEDIUM BODY – FULL PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS WOOD – PRONOUNCED WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – UNOAKED

April 2015 31 Products are available in limited quantities. No layaways are permitted until the Monday following the release of the products. Prices are subject to change without notice. APRIL 16

WS 90

P. 13 FRANCE FRANCE FRANCE SPAIN 2020 FRANCE 2020 CHÂTEAU MAS NEUF, CHÂTEAU RIVES-BLANQUES, DOMAINE DE LA RECTORIE, DINASTÍA VIVANCO, CHÂTEAU LAROSE-TRINTAUDON CUVÉE COMPOSTELLE 2011, ODYSSÉE 2012, LIMOUX CÔTÉ MER 2013, COLLIOURE SELECCION DE FAMILIA CRU BOURGEOIS 2009, COSTIÈRES DE NÎMES $24.25 12488541, 750 ML, $27.00 11632441, 750 ML, CRIANZA 2010, RIOJA HAUT-MÉDOC $20.00 12474094, 750 ML, 13% ABV 13.5% ABV $21.75 11679258, 750 ML, $26.05 11835388, 750 ML, 13.5% ABV NUMBER OF CASES: 250 (6 BT) NUMBER OF CASES: 146 13.5% ABV 13.6% ABV NUMBER OF CASES: 150 Limoux is the only appellation Take a heavenly landscape NUMBER OF CASES: 160 NUMBER OF CASES: 300 Located on one of the roads in the south of France that and ideal exposure, add a This family-run winery has This is probably one of the to Compostela, this estate allows varietal wines made from passionate team, and you’ll get shown its concern for the last opportunities to get your was, in the 18th century, Chardonnay. The name of the one of the most highly awaited environment by, among other hands on Bordeaux from this the location of a mail coach estate refers to a neighbouring, rosés in Quebec, year after year. things, building an underground exceptional vintage. A really inn. Today, this cuvée is snow-covered mountain in Barrel-fermented, it is truly a cellar that preserves the fine cru bourgeois, with a aged in barrels from Château the Pyrenees. gastronomic wine. landscape while offering ideal price tag that makes it worth d’Yquem, no less! GRAPE: CHARDONNAY GRAPES: GRENACHE, CARIGNAN, temperature and humidity. stocking up on. GRAPES: ROUSSANNE, SYRAH GRAPE: TEMPRANILLO GRAPES: CABERNET SAUVIGNON, VIOGNIER MERLOT

MUSSELS IN CREAM AND OVEN-BAKED MEDITERRANEAN- WHITE WINE SAUCE SUGAR SHACK MEAL STYLE PORK LEG OF LAMB WITH HERBS BEEF TATAKI AROMAS AROMAS PEAR, ROASTED ALMOND, AROMAS RED BERRIES, BAKED AROMAS AROMAS GOLDEN APPLE, BUTTER, PEAR, CAMOMILE, OAK, APPLE, FLORAL AND RED CHERRY, RIPE BLACK CASSIS, RASPBERRY, CEDAR, WHITE FLOWERS, HONEY MINERAL NOTES MINERAL NOTES FRUIT, SPICE, CEDAR, OAK LEATHER, GRAPHITE, OAK ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS WOOD – SUBTLE WOOD – SUBTLE WOOD – SUBTLE WOOD – EVIDENT WOOD – EVIDENT

32 April 2015 ÉRIC MYLÈNE BÉLIVEAU BEAUDRY

These wine advisors were on the tasting committee and helped select the Cellier favourites.

Wine advisor Wine advisor APRIL 16 SAQ Sélection Carrefour de la Pointe SAQ Sélection Terrebonne

WS 92

P. 26 2022 2023 ITALY ITALY 2017-2023 ITALY 2020 ITALY ITALY CANONICA A CERRETO, SAN FABIANO CALCINAIA, MARCHESI DE’ FRESCOBALDI, AZIENDA LOGONOVO DI ELSBETH TESTAMATTA DI BIBI GRAETZ, SANDIAVOLO 2008, TOSCANA CABERNET SAUVIGNON 2011, CASTELLO NIPOZZANO VECCHIE MEINEN, LOGONOVO 2011, IT’S A GAME! 2013, TOSCANA $27.40 12159289, 750 ML, TOSCANA VITI 2011, CHIANTI-RUFINA TOSCANA $36.00 11906140, 750 ML, 14% ABV $27.50 11546914, 750 ML, $30.25 12449067, 750 ML, $31.50 12395273, 750 ML, 14% ABV NUMBER OF CASES: 162 14.5% ABV 14.5% ABV 14.5% ABV NUMBER OF CASES: 258 (6 BT) Made from equal parts of its NUMBER OF CASES: 121 (6 BT) NUMBER OF CASES: 360 (6 BT) NUMBER OF CASES: 225 (6 BT) Bibi Graetz, a painter and three grape varieties, this Although this cuvée, made by $80.50 12449016, 1500 ML Located within the Brunello di vigneron born from an Israeli affordable Supertuscan has renowned consulting winemaker 14.5% ABV Montalcino appellation, this father and a Norwegian mother, been rapidly gaining fans since Carlo Ferrini, is named after NUMBER OF CASES: 94 (1 BT) very eco-friendly winery prefers combines his two passions with its 2006 vintage got a 93 from one of the original communes This cuvée is made from the showcasing its complex terroir gusto, as shown by this superb Wine Spectator. of the historical Chianti oldest vines at Castello di through a range of grapes, wine that will surely please GRAPES: SANGIOVESE, MERLOT, appellation, it’s actually 100% Nipozzano. Refined and elegant, rather than focusing solely Tuscany fans. CABERNET SAUVIGNON Cabernet Sauvignon. it is a true benchmark for on Sangiovese. GRAPES: SANGIOVESE, GRAPE: CABERNET SAUVIGNON the appellation. GRAPES: SANGIOVESE, COLORINO, CANAIOLO GRAPE: SANGIOVESE MERLOT, PETIT VERDOT, SYRAH, SAGRANTINO FILET MIGNON WITH VEAL CHOPS WITH RED WINE FLANK STEAK WITH RED GRILLED STRIP LOIN WITH RED MUSHROOM SAUCE RED MEAT, SERVED RARE AND PARMESAN RISOTTO WINE SAUCE WINE AND ROSEMARY SAUCE AROMAS AROMAS PLUMS, CHERRY EAU-DE-VIE, AROMAS AROMAS BAKED CHERRY, CASSIS, AROMAS FLORAL NOTES, POTPOURRI, CASSIS, CEDAR, FOREST CHERRY, BLACKBERRY, LEATHER, CEDAR, RIPE RED FRUIT, PLUMS, BAKING SPICE, LEATHER FLOOR, GRAPHITE, OAK CEDAR, ALMOND, HERBS CRANBERRY, OAK BAKING SPICE, LEATHER, OAK ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – FULL BODY – MEDIUM BODY – FULL BODY – FULL PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – PRONOUNCED

April 2015 33 APRIL 16

AG 93 AG 96 WS 91 WA 91

P. 27 2025 2025 ITALY 2017-2027 ITALY ITALY ITALY 2018-2028 ITALY 2018-2030 ALDO CLERICO 2010, BAROLO AZIENDA AGRICOLA CASANOVA GAJA, DAGROMIS 2009, BAROLO TENUTA DELL’ORNELLAIA, MARCHESI ANTINORI, SOLAIA $37.00 12466641, 750 ML, DI NERI, TENUTA NUOVA 2009, $76.75 11212501, 750 ML, ORNELLAIA 2012, BOLGHERI ANTINORI 2011, TOSCANA 14.5% ABV BRUNELLO DI MONTALCINO 14.5% ABV SUPERIORE $247.00 12274885, 750 ML, NUMBER OF CASES: 112 $74.00 10870157, 750 ML, NUMBER OF CASES: 360 (6 BT) $195.25 11973238, 750 ML, 13.5% ABV 15% ABV 14.5% ABV NUMBER OF CASES: 52 (6 BT) After learning his trade at NUMBER OF CASES: 633 (6 BT) This bottling comes from wines NUMBER OF CASES: 100 (6 BT) other wineries, Aldo Clerico bought by Angelo Gaja from Antinori was among the very has become master of his own, Giacomo Neri took over from the Gromis family in 1995. Year after year, this estate first to produce a Supertuscan and meticulously cares for his his father Giovanni in 1991. Drawn from the best crus of maintains its remarkably high wine. Created in 1978, Solaia family’s six hectares of vines. The winery’s reputation is now Barolo, it shows all the finesse standards. Everything is done has since become a true well established, thanks in part with precision, from vineyard to GRAPE: NEBBIOLO and rigorous know-how of the classic, constantly showing to the guidance of consultant Gaja family. bottling. A mythical wine for the great finesse and elegance. winemaker Carlo Ferrini. best cellars. GRAPE: NEBBIOLO GRAPES: CABERNET SAUVIGNON, GRAPE: SANGIOVESE GRAPES: CABERNET SAUVIGNON, SANGIOVESE, CABERNET FRANC MERLOT, CABERNET FRANC, PETIT VERDOT

RABBIT BRAISED IN RED WINE SHOULDER OF LAMB BRAISED MORREL AND DUCK DUCK BREAST WITH DRIED- WITH MUSHROOMS IN RED WINE CONFIT RISOTTO TOURNEDOS ROSSINI CHERRY SAUCE AROMAS AROMAS AROMAS BAKED STRAWBERRY, AROMAS DRIED FLOWERS, KIRSCH, AROMAS RED FRUIT, CASSIS, BAKING CHOCOLATE, MINT, BLUEBERRY, FIG, CURRANTS, KIRSCH, ALMOND, SANDALWOOD, RIPE FRUIT, BALSAMIC SPICE, FLORAL NOTES, LEATHER, DRIED HERBS HERBS, OAK LICORICE NOTES, TOBACCO, OAK TOASTED NOTES ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – FULL BODY – MEDIUM BODY – FULL BODY – FULL BODY – FULL PALATE – STRUCTURED PALATE – GENEROUS PALATE – STRUCTURED PALATE – STRUCTURED PALATE – STRUCTURED WOOD – SUBTLE WOOD – EVIDENT WOOD – EVIDENT WOOD – PRONOUNCED WOOD – EVIDENT

34 April 2015

DISCOVER GERMANY GERMAN CHARM

D108057A_Ann_Cellier AN_2015.indd 1 2015-01-15 3:38 PM

NO ANNONCE : CYAN MAGENTA YELLOW BLACK ANNONCE 9" x 10,875" InDesign CS6 D108057A_Ann_Cellier AN_2015 ML Montage à 100 % du format final Typo vérifiée SAQ 100205996 PAGE 1 Épreuve à 100 % du montage Photos vérifiées CLIENT : SAQ Impression finale à 100 % R.-C. PUBLICATION : Cellier AN 15/01/15 ÉPREUVE 2 PARUTION : 2015 Rédaction Directeur Direction Service à Client Réalisateur Correction Commentaires CD/DVD de création artistique la clientèle d’épreuves NO DOSSIER : 100205996 ATTENTION FTP Date : 00.00.14 FORMAT : Pleine page Le « trapping » est à faire par l’imprimeur selon ses propres specs. COULEURS: 4 COULEURS