Spring Surprise Case $269 + tax

Spring Food Wine This season’s wine Twelve outstanding selections are wines to celebrate inspired by fresh Seasonal recipes by the arrival of spring flowers, warmer www.foodandwine.com days and lots of sun

Twenty Mile Bench, Canada Bench, Mile Twenty

Spicy Linguine with Clams

1/4 cup extra-virgin olive oil 1 ounce hot capocollo or soppressata, cut into 1/4-inch diced 4 garlic cloves, thinly sliced Leaning Post 1/2 teaspoon crushed red pepper Riesling 6 tablespoons of Leaning Post Riesling (this wine pairing) 32 Manila or littleneck clams, scrubbed Nadia and Ilya have had to 3/4 pound linguine rely on the support of family Freshly ground black pepper and friends to make a dream 2 tablespoons each of thinly sliced mint and basil of owning their own winery on their home property in Winona, Ontario a reality. A In a deep skillet, heat the oil. Add the capocollo, garlic and leaning post is what you find crushed red pepper and cook over moderately low heat until the at the beginning of a row of garlic is golden, 1 1/2 minutes. Add the wine and bring to a boil grapes, anchoring the over moderately high heat. Add the clams, cover and cook for 5 framework for growing to 8 minutes; as the clams open, transfer them to a covered bowl. grapevines. Fresh and lively, this Riesling is the perfect In a pot of boiling salted water, cook the pasta until almost al example of what to expect dente. Drain, reserving 3/4 cup of the cooking water. Add the from this region. Peach, pasta to the skillet. Stir in the cooking water over low heat, apricot, lime cordial and tossing until the pasta is al dente, 1 minute. Season with black apple burst from the glass pepper. Add the clams to the pasta, garnish with the herbs and with a wonderful honeyed serve. aftertaste. Yum!

$36 2

Spring Surprise Case $????+ tax Sicily, Italy

B

Pan-Seared Cod with Lemon Aioli

1 cup mayonnaise 1 preserved lemon, peel only, finely chopped (see Note) 1 garlic clove, chopped 1 tablespoon water Pinch of cayenne Mandrarossa 5 tablespoons extra-virgin olive oil Sea salt and black pepper Zibibbo Four 6-ounce skinless Cod fillets Sicily is Italy’s southernmost - could substitute for Halibut or Haddock wine region and the largest 1/4 cup flour island in the Mediterranean Sea. The region has made anC impressive movement to In a blender, puree the mayonnaise with the preserved lemon, reverse their reputation and garlic, water, cayenne and 3 tablespoons of the olive oil. Season the is now one of Italy’s most aioli with salt and pepper and scrape it into a small bowl. promising and interesting areas. Since 1973, In a large non-stick skillet, heat the remaining 2 tablespoons of olive Mandrarossa wines have oil. Season the cod fillets with salt and pepper and dust with the been part of this movement flour. Cook the fish over moderately high heat, turning once, until and the proof is in the bottle. golden on the outside and white throughout, about 10 minutes Zibibbo is the one of most total. Transfer the cod to plates and serve with the lemon aioli. important indigenous white varietals. It offers a crisp **The lemon aioli can be refrigerated for up to 4 days** wine showcasing a lovely mix of orange blossom, lemon peel and jasmine tea.

$25 3

Saumur, France Saumur,

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B

Chicken Salad Sandwiches

1 pound boneless, skinless chicken breast 1/2 cup mayonnaise 1 tablespoon mustard Domaine 1 tablespoon honey 1/2 teaspoon chili powder Langlois-Chateau 4 stalks of celery, diced Saumur is a mid-sized town Sea salt and black pepper, to taste and wine region in the heart 8 slices of your favourite bread or 4 buns of the Loire Valley. Chenin Arugula, alfalfa sprouts, sliced tomato and pickles, for serving Blanc is in high demand fromC (optional) this area and it’s always a pleasure to enjoy a glass or two. It’s also the only white In a large pot cover the chicken breasts with water. Bring to a varietal allowed by law to be gentle simmer and cook for 15 to 20 minutes, or until cooked made into wine. The history through. Remove the chicken from the water and let cool. Cut of this Domaine dates back to into 1/2-inch pieces and set aside. 1912, when Edouard Langlois and his wife Jeanne In a large bowl combine the mayonnaise, mustard, honey and Chateau combined their chili powder. Stir in the chicken and celery. Season with salt and families’ vineyards. This pepper, to taste. wine is the perfect example of Chenin Blanc. It carries Spread chicken salad over 4 slices of bread, top with desired hints of white pepper, wool, toppings and cover with remaining slices of bread. pear and lemon with a honeyed finish. $26 4

Cotes de Provence, de Cotes

France B

Spicy Thai Chicken

4 skinless chicken breasts (cut into 1-by-2-inch pieces) 2 tablespoons Asian fish sauce La Commandeur 1 1/2 tablespoons soy sauce de Peyrassol 1 tablespoon water 1 1/2 teaspoons sugar For centuries, dry rose has been 2 tablespoons cooking oil a staple in the south of France 1 large onion, cut into thin slices and easily falls into a category 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or of an all-occasion wine. Most 1/4 teaspoon dried red-pepper flakes wine drinkers will indulge in 3 cloves garlic, minced rose through the warmer C 1 1/2 cups lightly packed basil leaves months but why not enjoy this amazing delight through the entire year! In 2001, the Austruy In a medium bowl, combine the chicken with the fish sauce, soy family acquired this estate. sauce, water, and sugar (could refrigerate the day before). In a However, documentation large nonstick frying pan or a wok, heat the oil over moderately shows the first vines were high heat. Add the onion and cook, stirring, for 2 minutes. Stir in harvested in 1204. This is a the chiles and garlic; cook, stirring, 30 seconds longer. blend of Cinsault, Grenache, Mourvedre, Syrah and Rolle. It carries all the clean, refreshing Remove the chicken from the marinade with a slotted spoon and characters one would expect add it to the hot pan. Cook until almost done, stirring, about 3 from a Provencal Rose. A minutes. Add the marinade and cook 30 seconds longer. Remove graceful mix of strawberries, from the heat and stir in 1 cup of the basil. Serve topped with the watermelon, cranberry and remaining 1/2 cup basil. spicy cherry.

$305

Burgundy, France Burgundy,

Five Spice Pork with Lettuce Cups 1 tablespoon peanut oil 1 1/2 pounds boneless pork shoulder, outer fat trimmed and pork cut into 1/2-inch dice 1 small onion, diced 1 carrot, halved lengthwise and thinly sliced crosswise 1 celery rib, thinly sliced on the bias 3/4 teaspoon Chinese five-spice powder 1/3 cup canned whole water chestnuts, drained and chopped 3 tablespoons chicken stock or low-sodium broth Henri Meurgey 2 1/2 tablespoons hoisin sauce Bourgogne 8 basil leaves, torn into pieces 2 scallions, white and green parts thinly sliced Henri Meurgey is a négociant 1/2 teaspoon Asian sesame oil in France who started up his Sea salt and black pepper own business with his son Iceberg lettuce leaves, for serving Pierre in 1990. Négociants buy everything from grapes In a large skillet, heat the peanut oil until shimmering. Add the to finished wine and bottle it diced pork shoulder and stir-fry over high heat until browned under their own name and and just cooked through, about 5 minutes. Using a slotted spoon, label. This creative mixture of transfer the pork to a plate. Pinot Noir grapes and wine were sourced from vineyards Add the onion, carrot and celery to the skillet and cook over ranging from 15 to 35 years moderate heat until tender, about 4 minutes, Add the five-spice in age. It’s a very delicate and powder and cook until fragrant, about 30 seconds. Stir in the soft wine that has a slight water chestnuts, stock and hoisin sauce, scraping up the brown juicy edge. Spicy plum, bits from the bottom of the pan. Return the pork to the skillet and cherry and cranberry shine stir-fry until heated through and coated with the sauce, about 1 through on the palate with a minute. Remove from the heat and stir in the basil, scallions and hint of mushroom and rose sesame oil; season with salt and pepper. Spoon the pork into petal. bowls and serve with lettuce leaves for wrapping. $26

Spain Jumilla,

Macaroni and Beef Casserole 1 pound elbow macaroni 3 tablespoons extra-virgin olive oil 1 onion, finely chopped and 1 green bell pepper, diced 2 pounds ground beef 2 teaspoons ground cumin and 2 tablespoons all-purpose flour One 15-ounce can crushed tomatoes 1/2 cup chicken stock 1/4 cup heavy cream and 1/4 cup chopped parsley 6 ounces sharp cheddar cheese, shredded (2 cups) Parajes Sea salt and black pepper 1/3 cup panko and 3 scallions, thinly sliced Del Valle

Preheat the oven to 350°. In a large pot of boiling salted water, Jumilla is a very small wine cook the macaroni until al dente. Drain well and transfer the region on the Mediterranean macaroni to a bowl. Add a drizzle of olive oil and toss well. coast of southeastern Spain.

Meanwhile, in a large, deep skillet, heat the 3 tablespoons of olive Although the region itself is oil. Add the onion and bell pepper and cook over moderately not very well known, some high heat, stirring, until softened, about 5 minutes. Add the interesting wines are slowly ground beef and cumin and cook over high heat, stirring beginning to surface. Many occasionally, until the meat is browned and any liquid has families have chosen to plant evaporated, about 8 minutes. Add the flour and cook until no a grape known as Monastrell floury taste remains. Stir in the tomatoes and stock and simmer (Mourvedre in France). A until thickened, scraping up any browned bits from the bottom of native grape particularly the pan, about 3 minutes. suited to the regions unique

Remove from the heat and stir in the macaroni, cream, parsley climate and location. It and 1 cup of the cheddar cheese. Season with salt and pepper. produces an explosive taste

Transfer the mixture to a large ceramic baking dish about 2 inches that’s savory and floral, with deep. Sprinkle the remaining 1 cup of cheese and panko on top. some brooding black plum Bake for about 15 minutes, until the casserole is bubbling and the fruit and a kitchen rack mix cheese is melted. Let stand for 5 minutes. Scatter the scallions on of spices. top and serve. $21

Italy Piedmont,

Chorizo and Potato Tacos 2 pounds Yukon Gold potatoes 1 1/2 pounds ground pork 1 tablespoon sea salt 1 tablespoon minced garlic 1 tablespoon sweet paprika 2 tablespoons chopped chipotles 1/2 teaspoon ground coriander 1 teaspoon dried oregano, crumbled Cantine Bava 2 tablespoons cider vinegar Barbera 1/4 cup vegetable oil 12 corn tortillas, warmed One of the most important Salsa, onions, cilantro and lime wedges, for serving wine regions within Italy is in the northwestern corner, In a large saucepan, cover the potatoes with 4 inches of cold water known as Piedmont. The and bring to a boil. Simmer over low heat for about 30 minutes, best-known wines from this until tender. Drain and let cool slightly. Peel the potatoes and region include Barolo and coarsely mash them in the saucepan. Barbaresco, but these are In a large bowl, knead the pork with the salt, garlic, paprika, typically saved for special chipotles, coriander, oregano and vinegar. Gently knead in the occasions or a nice family potatoes, leaving some chunks of potato. gathering. On a daily basis, the locals are more known In 2 large skillets, preferably cast-iron or nonstick, heat the oil until for enjoying a glass of shimmering. Add the chorizo-potato mixture to the skillets and delicious wine made from press into an even layer. Cook over moderately high heat the Barbera grape. It’s fresh undisturbed until a crust forms on the bottom, about 5 minutes. and juicy, loaded with Turn the mixture in sections and cook until browned and crusty blueberries, blackberries and on the bottom, about 5 minutes longer. a hint of violets giving you Transfer the chorizo-potato mixture to a bowl and serve with the all that is Barbera! tortillas, salsa, onion, cilantro and lime wedges. $28

Italy Sicily,

Sausage and Pepper Hoagie

2 tablespoons extra-virgin olive oil, plus more for brushing 1 pound mixed bell peppers, thinly sliced 1 large red onion, thinly sliced 2 garlic cloves, thinly sliced 1 teaspoon dried oregano, crumbled 1/2 teaspoon crushed red pepper Sea salt Cusumano 6 chicken sausages, about 5 ounces each (preferably with roasted Syrah pepper or parsley and cheese) 3 long hero rolls, split lengthwise Although Cusumano is a relatively young family winery on the vibrant Sicilian Heat a large cast-iron or nonstick griddle. Add the oil, bell landscape, their name is tied peppers, onion, garlic, oregano and crushed red pepper and to innovation that has led to season with salt. Cook over moderate heat, stirring occasionally, new understanding and until the peppers are softened and just beginning to brown, 6 practices. In 2000, the minutes. Push the vegetables to the back of the griddle, cover Cusumano brothers took with an inverted heatproof bowl and keep warm over low heat; over from their father and are rd stir occasionally as you cook the sausages. now 3 generation winemakers. They are driven to create a bright explosion of Prick the sausages with a knife and cook over moderate heat, easy drinking wines, turning occasionally, until no trace of pink remains, 10 minutes. exploding with expression. Add the sausages to the vegetables and keep warm. Brush the This Syrah is jammed with a rolls with oil and toast on the griddle. Fill the rolls with the mix of red berries, black sausages, peppers, onions and serve. pepper, cured meats and cayenne pepper. $21

Argentina Mendoza,

Veal Chops with Rosemary

Six 12-ounce veal rib chops, cut 1 inch thick 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped rosemary 1/4 teaspoon black pepper 4 tablespoons unsalted butter Luigi Bosca Sea salt ‘La Linda’ 2 tablespoons fresh lemon juice 2 tablespoons water For many years, four generations of grape growers Rub the veal chops all over with the olive oil, chopped rosemary have worked the land to and black pepper. Let the chops stand at room temperature for 10 understand the intention of minutes. each vineyard. This attention to detail has led Bodega Luigi In a very large skillet, cook the butter over moderately high heat Bosca to be one of the leading until it starts to brown, about 1 minute. Season the veal chops producers in Argentina. ‘La with salt. Add them to the skillet and pan-fry over moderately Linda’ is a very unique blend high heat, turning occasionally, until golden and an instant-read of Cabernet Sauvignon, thermometer inserted in the thickest part of one of the chops Syrah and Tannat, a blend registers 125°, about 15 minutes. Transfer the chops to a serving we don’t normally see from platter. Mendoza. It’s highly concentrated and luscious, Add the lemon juice and water to the skillet and cook for 1 mixing strawberry, red minute, scraping up any browned bits from the bottom with a currant jam, black pepper wooden spoon. Pour the pan sauce over the veal chops and serve and mint with just a whiff of at once. fresh herbs. $21

France Languedoc,

Braised Short Ribs

1 tablespoon unsalted butter 1 medium onion, finely chopped 1 large celery rib, finely chopped 1 large carrot, finely chopped 2 tablespoons tomato paste 2 tablespoons all-purpose flour One bottle of dry red wine (nothing fancy) 2 cups veal or chicken stock Jeff Carrel 2 tablespoons vegetable oil Four 2-inch-thick, flanken-cut short ribs with bone (2 3/4 pounds) Cab. Sauvignon Sea salt and black pepper Languedoc-Roussillon is the In a large, cast-iron casserole, melt the butter. Add the onion, southernmost region of celery and carrot, cover and cook over moderate heat until mainland France. The history slightly softened, about 5 minutes. Uncover and cook until the of this area can be traced vegetables are lightly browned, about 3 minutes longer. Stir in back to the first vineyards the tomato paste. Add the flour and cook for 1 minute, stirring. being planted along the coast Add the wine and veal stock and bring to a simmer. in the fifth century BC. In the

Meanwhile, heat the oil in a large skillet until shimmering. Season World of Wine, Jeff Carrel is the ribs with salt and pepper, add them to the pan and cook over considered a ‘Flying moderately high heat, turning, until they are well browned, about Winemaker’. He’s sourcing 15 minutes. fruit, experimenting, and creating wines in small Transfer the short ribs to the casserole. Partially cover and cook pockets all over this area. over moderately low heat until very tender, about 2 hours. This Cabernet Sauvignon is Transfer the ribs to a plate and remove the bones. Strain the sauce jammed with cassis, dark into a heatproof measuring cup and skim off the fat. Return the raspberries and blackcurrants sauce to the casserole and boil until reduced to 2 cups, 10 with subtle notes of mocha minutes. Return the meat to the sauce and simmer over low heat and smoke. until heated through. Serve the ribs with mashed potatoes. $18

France Bordeaux,

Grilled Lamb Kebabs 1/4 cup extra-virgin olive oil 4 large garlic cloves, minced 2 teaspoons crushed red pepper flakes 2 1/4 pounds trimmed boneless leg of lamb, cut into 2-inch pieces 6 large firm-ripe tomatoes Sea Salt Chateau 2 green bell peppers, cut into 2-inch pieces Black pepper Gaillot Fournier 2 tablespoons chopped parsley Jean-Luc Thunevin, a self- In a large glass dish, combine the olive oil, garlic and red pepper confessed “Bad Boy” of flakes. Add the lamb and turn to coat. Cover with plastic wrap; Bordeaux, believes that refrigerate for 2 hours. quality and value should always be considered, Light a grill. Grill the tomatoes over a hot fire until charred all regardless of price point. over. Let cool slightly, then peel, core, seed and coarsely chop Bordeaux is one of the most them. Transfer to a medium saucepan. Using a potato masher or famous wine regions in the large fork, crush the tomatoes until chunky. Season the sauce world and this is one of the with salt. best quality to price ratio wines within the region. It’s Thread the lamb onto six 12-inch metal skewers, alternating the a blend of Merlot and meat with pieces of green bell pepper. Season the kebabs with Cabernet Franc and Cabernet salt and black pepper and grill over a medium-hot fire, turning Sauvignon with a dose of once, until the lamb is medium rare, about 8 minutes. Malbec. It’s silky smooth and

classic carrying flavours of Reheat the tomato sauce and spoon it onto plates. Set a kebab on blackcurrant, cassis and each plate, sprinkle with the parsley and serve. Alternatively, plum cake spices. remove the lamb from the skewers and quarter each piece. Heat $19 the lamb in the tomato sauce, transfer to plates and serve.

Italy Veneto,

Cheddar BLT Burgers 1/2 cup mayonnaise and 1/3 cup ketchup 1 tablespoon red wine vinegar 1 tablespoon diced onion, chopped parsley and chopped tarragon 1 teaspoon Worcestershire sauce 12 ounces thickly sliced bacon 1 1/3 pounds ground beef chuck 1 1/3 pounds ground beef sirloin 1 teaspoon sea salt and 1/2 teaspoon black pepper 2 tablespoons unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices Tenuta Lanterne 6 hamburger buns, split and toasted 6 iceberg lettuce leaves, 6 slices of tomato and 6 slices of red onion Merlot

In a medium bowl, whisk the mayonnaise with the ketchup, red The Veneto is an important wine vinegar, onion, parsley, tarragon and Worcestershire sauce. wine region in northeastern Cover and refrigerate. Italy, making the famed

In a large skillet, cook the bacon over moderately high heat, Valpolicella, Soave and turning once, until crisp, about 6 minutes. Drain and cut the Prosecco wines. However, bacon into large pieces. Tenuta Lanterne has decided to go another way, Light a grill and fill a large bowl with ice water. Gently mix the pinpointing varietal ground chuck with the ground sirloin, salt and pepper. Form the correctness matched with a meat into six 4-inch patties, about 1 1/4 inches thick. Submerge twist. This Merlot is their the patties in the cold water and let soak for 30 seconds. first release, sourced from Immediately transfer the burgers to the grill and brush with some vines planted in 1952. You’ll of the melted butter. Grill over high heat for 9 minutes for find intense aromas of black medium-rare meat, turning once or twice and brushing cherry, blackberry and cassis. occasionally with butter. Top the burgers with the cheese during Complex nuances of cocoa the last minute of grilling and let melt. and coffee bean emerge as Spread the Russian dressing on the buns. Set the lettuce leaves the wine opens up. A classic and tomato slices on the bottom halves and top with the burgers, take on Italian Merlot. red onion and bacon. Close the burgers and serve. $28