BUBBLY MIDNIGHT AND COMPANY GOOD
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FOR THEbubbles Cover photo: David De Stefano 12 43 63
NUMBER 07 NEW CONTENTS HOLIDAY 2018 ORGANIC C2 holidays ON THE AGENDA USEFUL TIPS 100% LOCAL 07 Mark your calendar 28 Serving wine during 49 Rivière du Chêne Winery with these dates the holidays INTERVIEW WHAT’S NEW GIFT IDEAS 54 Chef Marie-Chantal Lepage 09 Wines from La petite vie 31 DIY 10 Our stores share 34 Gift sets: pretty PROFILE their top picks and practical 58 Plentiful Spain ENTERTAINING TRENDS RECIPES 12 A simple and stylish 36 Ice ciders: holiday season new PGI certification 65 26 No-fuss, post-holiday 40 New products from Rhône leftover meals! COCKTAILS 42 Timeless classics 46 Mixologist secrets: Asilex Rodriguez from Le Lab, comptoir à cocktails
SAQ.COM/MAGAZINE
18144_Publicité Magazine SAQ_Première Bulle_AN_V1.indd 1 2018-09-20 3:29 PM 181659-DANDURAND-SAQ-ANG.indd 1 2018-09-24 11:16 NEW DIGITAL CONTENT EACH WEEK GUIDE TO WINES AND SPIRITS THE SPIRIT OF SHARING ISSN 2561-1585 SCATTERED THROUGHOUT THE MAGAZINE, THE FOLLOWING TASTE TAGS DIRECTOR – EXPERIENTIAL MARKETING – SAQ SAQ.COM/MAGAZINE SERVE AS YOUR WINE GUIDE, PROVIDING DETAILS ABOUT EACH OF THE Sandrine Bourlet WINES AND SPIRITS FEATURED. MANAGER – MARKETING STRATEGY AND BRAND POSITIONING – SAQ Ariane de Warren TASTE TAGS / WINES PUBLISHER – SAQ Johanne Morrisseau • light • full-bodied • full-bodied CONTRIBUTORS – SAQ • fruity-floral • woody • dry Éric Bertoldi, Sabrina Boucher, Emmanuelle Roy, • fresh • structured • fruity-woody Julie Perreault, Isabelle Plante and the Category Management team GROUPE TVA, PRESIDENT AND CEO • medium-bodied • light • light France Lauzière • fruity-spicy • dry • semi-dry MANAGEMENT • plump • subtle • fruity TVA Publications Inc. Custom Publishing Division TVA PUBLICATIONS INC. • medium-bodied • medium-bodied • rich General Manager Robert Renaud • woody • dry • extra sweet Director, Omnichannel Content & Strategy • velvety • fruity-floral • exotic fruit Karine Charbonneau Editorial Content Team GIFT IDEAS Myriam Huzel, Gassendie Jocelyn, Pascale Navarro Manager, Design Studio and Print Diane Gignac Project Managers Andrée-Anne DIY TASTE TAGS / SPIRITS Gauthier, Elodie De Smet Creative Director (Contributor) Sonia Bluteau (Madore Atelier) Treat your loved ones Art Director Louis-Philippe Verrier Graphic • Light • Thick and oily • Unique Artist Blanca Arellano Illustrator Valérie to homemade caramel • Supple • Wood and vanilla • Intense Bertrand Art Direction, Digital Platforms fudge, chicken-liver • Subtle • Rustic • Iodine and smoke Guillaume Boudreau Editorial Staff Rémy pâté or rum bread! Charest, Myriam Huzel, Gassendie Jocelyn, • Balanced • Powerful Chantal Lapointe, Pascale Navarro, Mylène Tremblay Translator Kathleen Bernard, • Refined • Full Amanda Leigh Cox Fact Checker Gilberte • Fruity and spicy • Assertive Drouin Copy Editor and Proofreader Donna Jensen Photographers David De Stefano, Julien Faugère, Marie des neiges Magnan ICONS / COCKTAIL SPIRITS Food Stylist Blake Mackay Prop Stylist TRENDS Caroline Nault ADVERTISING REPRESENTATION Sabrina Boucher: 514-254-6000, ext. 5115 CIDER COCKTAILS SALES COORDINATOR 100% LOCAL Maria Perrotti Quebec ciders are PRODUCTION GOURMET TOUR delicious and distinctive: Head of French Revision Alain Bénard Try them in a cocktail. Director of Operations Johanne Perron Head of Copywriting Negotiations Mélanie Our guest winemakers share Turcotte Researcher, Visual Content their must-see spots in the Emmanuelle Neaut Supervisor, Photo Lower Laurentians. Get ready HERE’S TO A HEALTHY PLANET! Department Domenica Rendina Team to stock up on gifts! Manager, IT Department Serge Mercier A MAGAZINE THAT RESPECTS WE SAVE: PRINTING THE ENVIRONMENT TC Imprimeries Transcontinental Printed on Rolland Enviro satin, 944 trees = 2 football fields SAQ CUSTOMER SERVICE ENTERTAINING containing 100 percent post- Montreal: 514-254-2020 consumer fibres, made from 138,549 kg CO2 = annual emissions by 46 vehicles Elsewhere in Quebec: 1-866-873-2020 biogas energy and certified FSC®, All correspondence should be addressed to: BOUCHÉES EcoLogo, Processed Chlorine Free 3,445,351 litres water = 1 Olympic-size swimming pool 1010 De Sérigny, 5th Floor, Longueuil, Quebec, AND BUBBLY and Ancient Forest Friendly™. The J4K 5G7, 514-848-7000, [email protected] following chart illustrates how 827 GJ = annual energy consumption of 7 households THE SPIRIT OF SHARING, published four times Serve up some holiday bubbly we’ve protected the environment, a year, is produced by TVA Publications inc. depending on the Rolland product 42,237 kg garbage = 3 garbage trucks Custom Publishing Division, in association with alongside your seasonal used, then compared with the use the following SAQ departments: Marketing; meals and appetizers. of virgin paper: 179 kg NOX = emissions by 1 truck in 553 days Purchasing and Merchandising; Communications; Quality Management; Sales and Legal Services. SAQ headquarters is located at 7500, rue Tellier, Montreal, Quebec, H1N 3W5. THE SPIRIT OF SHARING is a registered trademark of the Société des alcohols du Québec. Any reproduction of articles, illustrations or FROM PRINT TO DIGITAL photographs is strictly prohibited. Prices for Look for this icon in the products in the magazine are subject to change Follow us on social media to share your likes magazine to access 100% without notice. Legal Deposit: Bibliothèque additional digital content. nationale du Québec, National Library of Canada. and comments. Ask questions and discover even more inspiring ideas!
Limited quantities. No layaways are permitted. Prices are subject to change without notice. DID YOU KNOW? All profits made by BISTRO SAQ on event ON THE AGENDA and festival sites that we sponsor are given back NOW AVAILABLE to the organizations in question. AT THE SAQ!
SAQ NOVEMBER 22 PROUD PARTNER THROUGHOUT QUEBEC, THE SAQ IS ASSOCIATED WITH WINE FAIRS, POPULAR FESTIVALS AND SHOWS THAT PROMOTE ART, MUSIC AND GOURMET FOODS THAT ARE PROUDLY MADE IN QUEBEC. WE HELP SUPPORT QUEBEC’S CULTURAL HERITAGE, AND WHEN CELEBRATIONS SUPPORT CAUSES WE CARE ABOUT TOO, WE’RE EVEN HAPPIER TO TAKE PART. MARC MAINELLAMARC - © JEAN
UNTIL NOVEMBER 11 SALON DES VINS DE SOREL-TRACY Wine lovers are getting ready to gather for the third edition of this ever-popular wine convention. Tasting workshops, wine pairing advice and discoveries await! Proceeds will go to the Fondation Hôtel-Dieu de Sorel. PUB 1 salonvinssoreltracy.com
JANUARY 17 TO FEBRUARY 2 © ALISON SLATTERY IGLOOFEST MTL À TABLE This popular event continues to attract quite A one-of-a-kind gourmet festival that celebrates the crowd! For its 13th edition, Igloofest the culinary diversity of Montreal’s restaurant scene. will once again be inviting electronic music Participating restaurants will be offering table d’hôte lovers to dance under the night sky against dinner menus at $23, $33 or $43 and brunch menus at an icy-cool backdrop of decorations and $17. Special events and guided tours will also be offered. lights. Games, food, rides and, of course, Share your gourmet discoveries with your fellow foodies: music will be featured at this world- #MTLaTABLE. renowned outdoor winter festival. mtlatable.com igloofest.ca DE RAMOS DE -
Our wine pays tribute to Australia’s richness © DJALMA VUONG LEARN MORE and history. It is this raw and rich land that about activities and events makes Mallee Rock wines so distinct. sponsored by the SAQ. SAQ.COM/MAGAZINE 7 THE SPIRIT OF SHARING / HOLIDAY 2018
181663-ARTERRA-SAQ-ANG.indd 1 2018-09-19 14:15 B:8.625” T:8.375” S:7.625”
WHAT’S NEW
CHÂTEAU RAGOÛT IS BACK! The SAQ is celebrating the 25th anni- FROM THE SMALL SCREEN versary of the popular TV series La TO THE MUSEUM petite vie by once again lining its In December 2018, Montréal’s Pointe- shelves with Château Ragoût. Ti-Mé’s à-Callière Museum will be celebrating wine is back, following the major suc- the show’s 25th anniversary with a cess of its 20th vintage five years ago. special exhibition. The exhibition will The wine is named after the episode give fans the opportunity to dive back Le Château Ragoût, which aired dur- into the Paré family’s madcap world ing the show’s first season. And this and take a tour of the show’s ori- time around, in celebration of the ginal sets and props. Broadcast from show’s 25th anniversary, a white wine, 1993 to 1998, La petite vie is now baptized Clos de Thérèse will also be considered to be one of Québec’s launched. The creator of the series, biggest cult TV shows. Make sure to Claude Meunier, is thrilled about the check the exhibition out, and raise a SAQ’s collaboration: “I am very happy glass of Clos de Thérèse in honour of Claude Meunier
that the SAQ is associating itself with La petite vie! © JIMMY HAMELIN a cultural product like La petite vie.” B:11.125” S:10.125” T:10.875” The Québec comedian, who is a lover of food and wine, shares his favourite dish to pair with Château PUB 2 Ragoût: “Red licorice, obviously. Never black. How long should you wait before opening it? Don’t worry, it’ll end up opening itself at some point…” He goes on to say that the bottle’s label will definitely remind fans of how witty and entertaining La petite vie was. “When I was writhing the label, I imagined the Paré family sit- $12.95 $12.95 ting around the table, drinking wine. CHÂTEAU CLOS DE I pictured it from Ti-Mé’s point of view. RAGOÛT THÉRÈSE It definitely made me laugh!” he adds. Cabernet Sauvignon/ Chardonnay, Syrah, Pays D’Oc IGP Pays D’Oc IGP The back of the labels have a few hil- Red wine / France White wine / France arious quotes, such as Encore meilleur 13836165 / 750 ML 13836229 / 750 ML debouché and Château Ragoût, voilà un vin de caves. Clos de Thérèse and SCAN TO BUY SCAN TO BUY Château Ragoût are available in-store and online at SAQ.COM. 0 0 0 5 7 4 9 6 0 0 8 8 9 8 0 0 0 5 7 4 9 6 0 0 8 9 0 4
Free delivery with orders STOCK UP! of $75 and more SAQ.COM To receive your gifts in time for December 24, order no later than December 17
Bacardi Anejo Cuatro: 13693660 LIVE PASSIONATELY. DRINK RESPONSIBLY. Bacardi Reserva Ocho: 492520 © 2018. BACARDI, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS Bacardi Gran Reserva Diez: 13693678 OF BACARDI & COMPANY LIMITED. RUM–40% ALC./VOL. Prices are subject to change without notice. 9 THE SPIRIT OF SHARING / HOLIDAY 2018
181662-BACARDI-SAQ-ANG.indd 1 2018-09-21 14:16 x1a
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CLIENT: EG+ Bacardi PRODUCT: FY19_Bacardi_CAN_Premium_4_8_10_English Agency Job Number: None Cradle Job Number: 728981-6 JOB#: 728981-6 SPACE: 4C Full Page Ad Proof #: Path: EG-PLUS-NY:EGPlus_Departments:Print:A—F:Bacardi:728981-6 FY19_Bacardi_CAN_ Created: 9-18-2018 2:30 PM BLEED: 8.625” x 11.125” Premium_4_8_10_SAQmag_english_FP:_Mechanicals:728981-6 FY19_Bacardi_CAN_Premium_4_8_10_SAQmag_ Saved: 9-20-2018 1:30 PM TRIM: 8.375” x 10.875” english_FP_V1.indd Printed: 9-20-2018 1:30 PM SAFETY: 7.625” x 10.125” Operators: blane_robison / Freelance Print Scale: None GUTTER: None PUBS: SAQ Magazine Ink Names: Cyan OOH Scaling Info: Fonts: Minion Pro Regular ISSUE: None Magenta Build Scale: 100% Trade Gothic Bold Condensed No. 20, TRAFFIC: None Yellow Final Safety : 10.125” H x 7.625” W Condensed No. 18 ART BUYER: None Black Final Viewing Area : 10.875” H x 8.375” W ACCOUNT: None Final Trim : 10.875” H x 8.375” W RETOUCH: Steve Lakeman/Erwin Brown/Daniel Finn Final Bleed : 11.125” H x 8.625” W PRODUCTION: Becky Nawrocki ART DIRECTOR: None COPYWRITER: None Ink Density: Page: 1 of 1
IMAGES: ~728336-1_HORIZ_Floral Background_FIXED_V1_CMYK_HR.tif CMYK 1025 ppi 728336-1_Background_V1_CMYK_HR.tif CMYK 1260 ppi 728336-1_Signature_V1_CMYK_HR.tif CMYK 1232 ppi Danielle Allard's BETTER SELECTIONS WITH TOP PICKS I’ve always loved hosting – even as a little girl. I used to work in event planning, which sparked my love of wine. Working for the SAQ, I’ve been able to expand my knowledge and discover other types of alcohol. I recommend St-Germain, a delicate elderberry liqueur that is perfect in a martini or combined with bubbly. As for red wine, I suggest Valley of the Moon, whose subtle wood aromas give way to notes of fruit. Delicious!
OUR EMPLOYEE’S CHOICES
$25.00 LOOKING FOR A NEW AND EASY WAY TO DISCOVER GREAT PRODUCTS? LOOK VALLEY OF THE MOON FOR OUR EMPLOYEES’ IN-STORE TOP PICKS. OUR EMPLOYEES LOVE SHARING $46.50 PINOT NOIR ST-GERMAIN CARNEROS THEIR PASSION, ADVICE AND NEWEST FINDS WITH YOU! PLUS, YOU’LL FIND Fruit liqueur Pinot Noir, California GREAT IDEAS FOR ALL YOUR HOLIDAY GIFTS AND GET-TOGETHERS! (elderberry) / France Red wine / United States 11918925 / 750 ML 12198579 / 750 ML
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SAQ Express store — Marché Village, Brossard 0 0 8 9 8 8 0 4 0 0 1 0 0 8 0 0 0 4 0 2 6 7 1 0 1 2 0 1
's s MélanieTOP PICKS Donovan TOPÉmeric PICKS Kelly' I love to travel, which I feel we can do through food and wine! These three I like getting together with friends and introducing them to different wines things — food, wine and travel — are part of my daily life. When I’m in and spirits. I also enjoy discovering new regions and what is produced there. another country, I immerse myself in its culture. I enjoy tasting local wines I especially love spirits (gin, rum, cognac), but I’ll never turn down a good red and spirits and discovering the best pairings. I love Amermelade, an aperitif wine. Hennessy is a smooth cognac, which I enjoy on the rocks, around a fire produced right here in Québec, ideal for making Negronis. Another one of with friends. I also really love Romeo’s, a Quebec-made gin. With its citrus notes my top picks is Pol Roger Champagne, which I love for its fine bubbles and and delicate taste, it can be savoured anytime. notes of green apple and honey.
$62.25 $30.25 POL ROGER AMERMALADE BRUT DISTILLERIE Champagne AOC $66.50 $39.00 MARIANNA Sparkling white wine / HENNESSY ROMEO’S Bitter liqueur / Quebec France Cognac AOC / France Dry gin / Quebec 13516065 / 750 ML 00051953 / 750 ML 00008284 / 750 ML 13735305 / 750 ML
SCAN TO BUY SCAN TO BUY SCAN TO BUY SCAN TO BUY SAQ Express store — Notre-Dame-de-Grâce, SAQ Saint-Laurent/Pine Avenue store,
Montréal © JULIEN FAUGÈRE Montréal 0 6 2 7 8 4 3 8 3 7 1 7 6 2 0 3 2 6 0 9 2 3 0 1 2 0 0 0 0 3 2 4 5 9 9 7 9 4 5 8 1 2 0 0 0 4 0 2 3 2 2 0 5 8 1 1
Prices are subject to change without notice. 11 THE SPIRIT OF SHARING / HOLIDAY 2018 ENTERTAINING DISCOVER other cocktails made with sparkling cider. SAQ.COM/MAGAZINE
HOW DO YOU REINVENT THE FESTIVE SEASON PAR EXCELLENCE? BY COMBINING A TOUCH OF TRADITION, A DASH OF ORIGINALITY TO OUR DELICIOUS FOOD-WINE PAIRINGS, AND LOTS AND LOTS OF GREAT IDEAS!
PHOTOGRAPHY DAVID DE STEFANO
WHAT ARE WE EATING? SIMPLE AND STYLISH It’s that time of year again when you’re busy getting together with family, friends and col- leagues. At your next 5 à 7, why not treat your guests to a plate of delicious pesto short- bread? Simple to make, these savoury cookies are both classy and creative! Want to impress your friends? Whip up a batch of our crunchy goat-cheese canapés. And for a light touch to your meal, try our festive holiday salad, followed by our leg of lamb with cranberry sauce or seafood gratin. And finally, wow your guests with our star-shaped chocolate mocha cake that’s as stunning to look at as it is to eat!
WHAT ARE WE DRINKING? The holidays are synonymous with sparkling wine and we have the top of the pops for you! From a smooth, buttery Cava, to a raspberry sparkling rosé, to a made-in-Quebec spark- ling pear cider, we have a ton of suggestions that’ll make your holidays more festive and elegant than ever! More of a red or white wine drinker? Then you’ll love our wine selections from Italy, Niagara, Portugal, South Africa, France and the United States. We have loads of different aromas to choose from, so you’re sure to please all your guests.
TREAT YOUR GUESTS TO A QUEBEC ROYAL
Sparkling cider, blackcurrant liqueur, vodka, maple syrup, lemon juice and thyme are the main ingredients in this cocktail that is the $15.95 perfect drink to welcome all your guests DOMAINE with. Domaine Lafrance cider is made with LAFRANCE MOUSSEUX a touch of ice cider and exudes subtle notes Sparkling cider / Quebec of apple, honey and flowers. You can enjoy 10994782 / 750 ML it straight up or use it in a cocktail, like the Quebec Royal, created by Jean-René Lebel, SCAN TO BUY the winner of our “Let’s Create a Cocktail for Quebec” contest.
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Prices are subject to change without notice. 13 THE SPIRIT OF SHARING / HOLIDAY 2018 ENTERTAINING here’s A VERY HAPPY SAVOURY PESTO to sparkling SHORTBREAD COOKIES aperitifs! See recipe on page 65 and at SAQ.COM/MAGAZINE happy hour KICK OFF THE FESTIVITIES WITH THESE DELECTABLE PESTO SHORTBREAD COOKIES
SIMPLE AND SUCCULENT This year, skip the store-bought shortbread and make your own! Just a few ingredients suffice. And the beauty of this recipe? The cookies are divine on their own, but can also be topped with your favourite spreads for an extra burst of flavour! Plus, they make a great, one-of-a- kind hostess gift.
A HOLIDAY SPREAD Smoked fish and oysters, lumpfish roe, home- made terrines (chicken liver or foie gras mousse, cheese, etc.) are all great topping ideas for your shortbread. Or you can pair your savoury cookies with vegetable purée flavoured with fresh herbs, olives or sun-dried tomatoes. Need some inspiration? Purée an avocado and stir in some bacon bits or green peas, chives and a spoonful of whipped cream.
WHAT TO DRINK WITH THESE PARMESAN, PESTO AND NUT SHORTBREAD COOKIES? Savoury shortbread and sparkling wine were meant to go together! Parés Baltà offers subtle HOLIDAY HACK notes of fruit and butter, which pair beautifully Make your shortbread with the cookies’ cheesy flavour. If you’re cookies ahead of time - they serving your shortbread with an olive or sun keep in the fridge for up to dried tomato mousse, pair them with a glass of a week or can be stored in Domaines Paul Mas Le Berceau brut sparkling the freezer for a month. rosé. And for a more delicate pairing, opt for a glass of Blanche de Bruxelles, with its subtle notes of citrus and spice.
$16.80 PARÉS BALTÀ $14.60 CAVA BRUT PAUL MAS $2.75 Parellada/Macabeo/ LE BERCEAU BLANCHE DE Xarel-lo, Cava DO Grenache/Cinsault/Syrah BRUXELLES Sparkling white wine / Spain Sparkling rosé / France White ale / Belgium 10896365 / 750 ML 12841510 / 750 ML 10269652 / 330 ML
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PAIR 0 8 4 1 0 4 3 9 0 3 4 3 5 4 0 3 7 6 0 0 4 0 4 3 0 5 3 9 0 5 4 1 1 6 7 6 8 0 0 4 0 8 your dishes with the perfect bubbly. Prices are subject to change without notice. 15 THE SPIRIT OF SHARING / HOLIDAY 2018 SAQ.COM/MAGAZINE A touch of WHIMSY THE HOLIDAYS ARE THE PERFECT OCCASION TO SURPRISE YOUR LOVED ONES WITH A DELICIOUS, ONE-OF-A-KIND APPETIZER.
A TASTY START TO THE EVENING Introducing our goat-cheese canapés: a vegetarian appetizer with a whole lot of class! With their crunchy almond-and-pecan coating, and gooey cheese-filled centre, these bites are going to be the life of the party! Although they’re pretty easy to make, they do require a bit of patience, which is why we recommend preparing them in advance. CRUNCHY GOAT-CHEESE Simply cut the cheese into bite sizes, roll them in the crumb coating, cover with plastic wrap CANAPÉS and store in the fridge. When you’re ready to See recipe on page 65 and at SAQ.COM/MAGAZINE serve them, all you have to do is pop them into the oven for five minutes. Better yet, cook them ahead of time and simply reheat them right before serving (they keep in the fridge for up to two days).
WHAT TO DRINK WITH THESE CANAPÉS? All the ingredients in this recipe go great with HOLIDAY HACK white wine. The broad mouthfeel of Castello The crumb coating di Pomino pairs well with the texture of these can be made using store- cheese bites, and the subtle wood notes bought chopped nuts. highlight their delicate nutty flavour. Another great choice is La Sereine, a Chardonnay that features green apple, lemon and mineral scents. For a unique pairing, try Entre Pierre et Terre, a sparkling pear cider that exudes floral and fruity notes with a subtle touch of honey – the perfect drink to marry with your goat-cheese canapés.
$18.85 FRESCOBALDI CASTELLO $22.85 DI POMINO LA CHABLISIENNE, $19.90 Chardonnay/Pinot Blanc, LA SEREINE ENTRE PIERRE Pomino DOC Chardonnay, Chablis AOC ET TERRE White wine / Italy White wine / France Sparkling pear cider / Quebec 00065086 / 750 ML 00565598 / 750 ML 12120579 / 750 ML
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0 8 0 0 7 4 2 5 0 0 0 7 3 0 0 3 3 3 2 4 1 8 0 0 0 3 4 9 0 0 6 2 7 8 4 3 1 9 5 4 4 3 LEARN MORE about white wine and Prices are subject to change without notice. 17 cheese pairings. SAQ.COM/MAGAZINE ENTERTAINING
HOLIDAY HACK Short on time? Grab here’s to the a bag of ready-to-eat pomegranate arils at New Year! your grocery store! The secret to a good SALAD ADD A DOSE OF FRESHNESS TO YOUR HOLIDAY MEALS WITH A LIGHT AND FESTIVE SALAD.
GOURMET FRESH During the holidays, it’s fun to liven up your salads. To add a bit of flair to your greens, try tossing in some lemon confit or mozzarella di bufala. Our holiday salad recipe boasts aromatic notes of basil and dill, with a kick of acidity thanks to the crisp green apples – a welcome (and refreshing!) addition to your holiday menu. Add a handful of pomegranate arils for a touch of festive colour!
WHAT TO DRINK WITH THIS SALAD? Wines with refreshing acidity pair perfectly with this salad. Ontario Chardonnay Inniskillin exudes aromas of white fruit and flowers, while Portugal’s Diálogo is marked by scents of apple and lemon zest. Two excellent choices when it comes to white wine. With winter just around the corner, why not cozy up with a glass of fruity, broad-textured rosé? We suggest Coto de Hayas, a Spanish rosé with aromas of red fruits and lavender that will be the ideal accompaniment to your holiday salad.
$16.20 $10.90 NIEPOORT COTO DE HAYAS $14.05 DIÁLOGO BODEGAS INNISKILLIN Codega/Doña Blanca/ ARAGONESAS Chardonnay, Niagara- Gouveio/Rabigato, Grenache/Cabernet Sauvignon, on-the-Lake VQA Douro DOC Campo de Borja DO White wine / Canada White wine / Portugal Rosé / Spain 13540698 / 750 ML 13074375 / 750 ML 12699701 / 750 ML
SCAN TO BUY SCAN TO BUY SCAN TO BUY HOLIDAY SALAD See recipe on page 65 0 0 6 2 0 6 5 4 0 1 0 0 1 1 0 5 6 0 2 8 4 0 0 5 5 6 9 8 0 8 4 1 1 5 2 8 0 0 1 0 5 9 and at SAQ.COM/MAGAZINE DISCOVER Niagara wines at Prices are subject to change without notice. 19 THE SPIRIT OF SHARING / HOLIDAY 2018 SAQ.COM/MAGAZINE LEG OF LAMB WITH CRANBERRY SAUCE See recipe on page 65 and at SAQ.COM/MAGAZINE GETGourmet-TOGETHER GATHER FAMILY AND FRIENDS AROUND A SUCCULENT MEAL FOR AN UNFORGETTABLE EVENING OF FOOD AND FUN.
ROSEMARY AND CRANBERRIES Now those are two ingredients that definitely remind us of Christmas! Commonly used in a wide variety of holiday dishes, you might be a little less accustomed to seeing them in a leg of lamb recipe – but trust us, you’ll want to give it a try! Meat lovers with a weakness for the gamy taste of lamb will absolutely love this dish! This recipe also features red wine and bacon, which make for an irresistible combo. The secret is in the choice of aromatics and in the rosemary-infused cranberry sauce.
A VERSATILE HERB Rosemary is a dark-green herb with tough slender leaves that is delicious with lamb or beef. It’s also often used to garnish holiday cocktails and punches. You can even use a fresh rose- mary sprig to infuse your simple syrup. Your house will smell divine and you’ll have a unique way of adding a touch of flavour to your cocktails and desserts.
WHAT TO DRINK WITH THIS LEG OF LAMB? Guado Al Tasso, an Italian wine with Bordeaux influences, fea- tures aromas of dark berries, such as blackcurrant and black- berry. A blend of Bordeaux and Rhone cépages, this robust red is the perfect bottle to pair with your lamb. Another excellent choice, along the same aromatic lines as Guado Al Tasso, is Château Montaiguillon, a Montagne-Saint-Émilion blend of Merlot and Cabernets. It releases woody and black fruit scents that really highlight this dish. And finally, our last pick is Les Sorcières, a medium-bodied red with notes of spice.
HOLIDAY HACK Make the cranberry and red wine sauce ahead of time. It keeps $19.70 in the fridge for up to a $24.90 DOMAINE DU $24.95 week, and in the freezer CHÂTEAU CLOS DES FÉES for up to a month. GUADO AL TASSO MONTAIGUILLON LES SORCIÈRES IL BRUCIATO Merlot/Cabernet Franc/ Syrah/Grenache/ Cabernet Sauvignon/Merlot/ Cabernet Sauvignon, Carignan/Mourvèdre, Syrah, Bolgheri DOC Montagne-Saint-Émilion AOC Côtes du Roussillon AOC Red wine / Italy Red wine / France Red wine / France 11347018 / 750 ML 00864249 / 750 ML 11016016 / 750 ML
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ALSO TRY 0 8 0 0 1 9 3 5 0 0 2 0 7 9 0 3 7 6 0 0 7 0 9 0 0 0 4 0 0 3 5 6 9 8 4 0 2 0 8 0 1 6 our Christmas turkey recipe and our alcohol-flavoured Prices are subject to change without notice. stuffing ideas at 21 THE SPIRIT OF SHARING / HOLIDAY 2018 SAQ.COM/MAGAZINE ENTERTAINING t SEAFOOD GRATIN A whole lot of holiday spiri SIMPLE AND DELICIOUS YOUR GUESTS WILL LOVE THIS DELICIOUS SEAFOOD GRATIN. See recipe This recipe is as easy as 1-2-3: place your on page 66 OOHS AND AAHS GUARANTEED! prepared ingredients in an oven-safe dish and at SAQ.COM/ and cover with a layer of shredded cheese. MAGAZINE Pop it in the oven until heated and cheese is golden brown, and then place it in the centre of your table and watch as your guests dig in and enjoy! This recipe has a secret twist: we swapped the traditional mashed potatoes with a parsnip purée. This root vegetable has a gorgeous nutty flavour that really takes this gratin to the next level!
ROSÉ ALL DAY, EVERY DAY! Think rosé is just a summer drink? Think again! here’s to Many rosés are robust enough to rival just about any red or white, and have an exceptional magical ability to pair with a range of heartier dishes. moments! The more full-bodied and aromatic a rosé is, the more you’ll appreciate pairing it with a dish, rather than sipping it solo. Plus, some rosés even have prolonged cellaring potential.
WHAT TO DRINK WITH THIS SEAFOOD GRATIN? Aix Rosé is an excellent choice - its refreshing mineral notes pair beautifully with the gra- tin’s saltiness. A blend of Grenache, Cinsault and Syrah typical of Provence rosés, this bottle has just enough depth to balance out your seafood dish. If you love bubbly, we suggest popping open a bottle of Forget- Brimont, a sparkling wine with notes of apple and almond. Feeling like a glass of white? Try Le Bonheur, a South African Chardonnay that pairs well with creamy seafood dishes. With notes of pineapple, white flowers and spices, it’s the perfect accompaniment to this sea- food medley.
$54.50 $20.55 FORGET-BRIMONT $15.60 AIX ROSÉ PREMIER CRU LE BONHEUR Grenache/Cinsault/Syrah, Pinot Noir/Pinot Meunier/ Chardonnay, Coteaux d’Aix-en-Provence AOC Chardonnay, Champagne AOC Stellenbosch WO Rosé / France Sparkling rosé / France White wine / South Africa 13465114 / 750 ML 10845883 / 750 ML 00710780 / 750 ML
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LEARN MORE 0 3 3 3 3 4 4 1 1 1 1 1 2 5 0 0 8 9 2 7 1 4 0 0 1 5 1 6 0 6 0 0 1 4 9 7 4 1 3 2 0 9 about food-wine pairings thanks to our taste tags. Prices are subject to change without notice. 23 THE SPIRIT OF SHARING / HOLIDAY 2018 SAQ.COM/MAGAZINE STAR-SHAPED CHOCOLATE HOLIDAY HACK MOCHA CAKE If you don’t have a See recipe on page 66 cookie-cutter and and at SAQ.COM/MAGAZINE don’t have time to use a stencil, just use glasses of various 1. Lay the stencils on the cake. sizes. The end result will be just as pretty! ! 2. Cut out the shapes. ChristmasEND THE EVENING ON A MAGICAL MERRY cake NOTE WITH THIS MAGNIFICENT STAR-SHAPED CAKE.
THE STAR OF THE SHOW Stacked cakes are easier to make than you think. All you need is some time and a bit of patience to create this stunning des- sert. You can prepare your cake a few days — or weeks — in advance and store in the fridge (for a couple of days) or in the freezer (for up to a month). These adorable des- serts can also be prepared as individual servings. You can either use a star-shaped cookie cutter to create your stacks, or a traditional stencil. One cake pan should be enough for you to make four layers per cake. The day of your party, all you’ll have left to do is stack your layers TÉLÉCHARGEZ and decorate them however you wish! notreDOWNLOAD gabarit (patron) our star-shapedd’étoiles dans stencil. WHAT TO DRINK WITH THIS SAQ.COM/MAGAZINE.SAQ.COM/MAGAZINE CHOCOLATE MOCHA CAKE? A grappa and chocolate-based liqueur goes great with all things chocolate! Try Bottega Gianduia, a velvety smooth chocolate cream beverage with a touch of grappa. Or you could serve your cake with a glass of port. We suggest Graham’s LBV with its aromas of cherry, blackcurrant and dark chocolate, or Cabral with its notes of vanilla, caramel and cooked fruit. Both pair beautifully 3. Sprinkle on the icing sugar. with this cake, bringing out its notes of chocolate and spice.
$21.95 $20.00 BOTTEGA GRAHAM’S $17.85 Decorating GIANDUIA LATE BOTTLED CABRAL RESERVA Cream beverage VINTAGE ESPECIAL TAWNY Use icingidea sugar as snow! (chocolate) / Italy Port DOC/ Portugal Port DOC / Portugal You can also add cranberries, 11317185 / 500 ML 00191239 / 750 ML 00625871 / 750 ML red and green candies, coconut flakes... use your SCAN TO BUY SCAN TO BUY SCAN TO BUY imagination and have fun!
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Prices are subject to change without notice. 25 THE SPIRIT OF SHARING / HOLIDAY 2018 WHAT TO DRINK WITH THESE WRAPS: ENTERTAINING TURKEY: San Vincenzo has a hint of mineral, mixed with aromas of pineapple, honeydew melon and peach. It’s the perfect wine to pair with the pesto’s herbaceous flavours and the figs’ sweetness. Another excellent option is Premières Grives, with its candied lemon, apple and honey notes — a smooth wine that will really complement the rich cheese in your sandwich. LAMB: Mara Ripasso, a Venetian red wine with notes of fruit and spice, offers supple tannins and enough body to really highlight the lamb. California Pinot Noir Parker Station is another sublime choice, TAKE IT EASY with its notes of black cherry, raspberry and plum. A wonderful pairing. the next day AFTER THE FESTIVITIES... THERE’S THE CALM! AND WITH IT, SIMPLE MEALS MADE WITH YOUR HOLIDAY LEFTOVERS.
NO-HASSLE PINWHEELS Don’t rack your brain trying to figure out what to make! Use your leftover meat and cheese to make delicious pinwheel sand- wiches — perfect for a fuss-free meal. Simply spread pesto onto a tortilla wrap, add some turkey (or chicken), spinach, figs and Brie. If you prefer lamb, replace the Brie with goat cheese, and the pesto with black olive tapenade. You can also swap the figs for dried cranberries.
ADD A TOUCH OF PIZZAZZ Serve the sandwiches on kraft paper; you can find some with festive holiday prints in specialty shops. You can also simply cut your wraps in two and serve them on a pretty platter.
$18.60 $19.90 DOMAINE GERARDO DU TARIQUET CESARI $17.05 PREMIÈRES MARA RIPASSO ANSELMI SAN GRIVES $23.15 Corvina / Rondinella / VINCENZO Gros Manseng, PARKER STATION Molinara, Valpolicella Garganega, Veneto IGT Côtes de Gascogne IGP Pinot Noir, California AVA Ripasso Superiore DOC White wine / Italy White wine / France Red wine / United States Red wine / Italy 00585422 / 750 ML 00561274 / 750 ML 13535514 / 750 ML 10703834 / 750 ML
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0 0 6 8 7 0 0 4 0 0 0 6 1 0 0 3 3 5 9 8 8 0 1 0 0 0 2 5 0 0 7 1 8 0 3 8 5 5 6 1 5 3 0 8 0 0 0 8 3 4 3 1 2 0 0 5 READ the original recipe at Prices are subject to change without notice. 27 THE SPIRIT OF SHARING / HOLIDAY 2018 SAQ.COM/MAGAZINE USEFUL TIPS A FEW SERVING TIPS • Always offer water, both still and sparkling, during meals, and lay out a few bottles during cocktail parties so that your guests can serve themselves when needed. • Try to avoid coloured or fantasy glasses when SAQ serving wine. A thin-stemmed, tulip-shape ANSWERS YOUR glass is ideal as it will give the wine the space it needs and allow your guests to enjoy it to its full QUESTIONS potential. And make sure to have Champagne flutes ready for when you pop open the bubbly! • Don’t fill the glasses all the way to the top – this What is the difference causes the wine to warm too quickly. between vintage and SERVING WINE • Have an ice bucket on hand in case you need to non-vintage Champagne? chill some of your bottles. DURING THE HOLIDAYS
HOW MANY BOTTLES TO HAVE ON HAND, WHAT TYPES OF GLASSES TO USE, THE IDEAL SERVING TEMPERATURE: VÉRONIQUE LACHAPELLE, SOMMELIER PROFESSOR AT THE INSTITUT DE TOURISME ET D'HÔTELLERIE DU QUÉBEC (ITHQ) ANSWERS ALL OUR QUESTIONS SAQ The term “vintage” ABOUT HOW TO SERVE (AND ENJOY!) WINE refers to the year the grapes used to make DURING THE HOLIDAYS. the wine were harvested. Most Champagnes are not considered HOW MANY BOTTLES? vintage because they are a blend You should calculate approximately 1/3 of a of harvests from different years bottle per person during a 5 à 7 or lunch, and and have a style that is unique 1/2 bottle per person for a dinner or cocktail to a particular brand. Vintage party. Make sure to have a few spare bottles Champagnes are made from on hand, in the event that any of them have grapes from one single year, become oxidized or corked. grown and harvested in ideal meteorological conditions. All RED, THEN WHITE? Champagnes must sit on the lees Véronique Lachapelle suggests starting with for at least 15 months. For vintage a bottle of bubbly: “Festive and refreshing, Champagnes, this resting period sparkling wine is guaranteed to help create LEAN, GREEN is increased to three years and for a fun-filled atmosphere.” Next in line? Young AND PRACTICAL! Premium vintages it’s even longer. white wines that are light and refreshingly Your in-store advisor will be able acidic, followed by rounder whites that are a Three-litre formats contain the equivalent to guide you and recommend a little more complex. From there, open your of four bottles of wine, which means they’re bottle — and year — worth tasting! reds, taking into consideration their age and easy to transport (four bottles in one handy tannins. Start with young reds that are supple box!) and easy on your wallet! Their car- and smooth, followed by older, more robust bon footprint is lower than other packaging reds with a bit more depth. If you’re serving $29.60 (glass, hard plastic, aluminum), and because $39.90 MUMM TRAPICHE RESERVE Follow us on social media a cheese platter after dinner, you might want HOW TO SERVE CHAMPAGNE? they’re vacuum-packed, they keep for up to PRESTIGE BRUT Cabernet Sauvignon to share, like and comment. to switch back to a white wine, Lachapelle Whether you’re popping open a bottle of Sparkling white wine / United States two months once opened. Produced in the Red wine / Argentina advises, as a white wine’s tannins help soften sparkling wine or Champagne, the ideal serv 11442701 / 750 ML region of Mendoza, in Argentina, this Trapiche 13575452 / 3 L Ask questions and discover the milky aftertaste of cheese. Opt for a more ing temperature is 8°C. If opting for a vin- Réserve Cabernet Sauvignon exudes rich aro- even more inspiring ideas! robust white, such as a Vendange Tardive. tage Champagne (Champagne made from a SCAN TO BUY mas of wood, tobacco and blackcurrant, with SCAN TO BUY Finally, pair your dessert with a sweet wine, single-year vintage), serve it at 10°C to better fleshy tannins. Perfect with holiday classics, such as an ice wine or a fortified wine. highlight its more complex aromas. such as braised and roasted meats. FACEBOOK.COM/SAQ 0 0 8 5 2 8 3 2 0 0 0 1 5 0 0 7 7 9 0 2 4 0 0 9 5 7 6 0
Prices are subject to change without notice. 29 THE SPIRIT OF SHARING / HOLIDAY 2018 181668-MACHO MAN-SAQ-ANG.indd 1 PUB 5 2018-09-21 14:55
© MARIE DES NEIGES MAGNAN
Prices are subject to change without notice. without change to subject are Prices
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5 0 0 0 9 6 8 0 00465435 States /United wine Red California Noir, Pinot PRIVATE SELECTION ROBERT MONDAVI $18.60 0 0 TO BUY TO SCAN 8 6 / 750 ML /750 0 33 0 3 0 9 1 9 3 1 infused fudge with subtle notes of caramel. bourbon- to this accompaniment excellent an is but cheeses, veined with beautifully wineglass.dessert Like all it ports, pairs or aregular, in chilled served best It’s spices. of touch a lovely with caramel, and hazelnut of This IT PAIR fridge. the in well keeps can be made several days in advance and recipe This bourbon! and chocolate dark love: all we flavour a dynamic-duo with explodes bought up this decadent fudge. Made using store- to whip able be will bakers beginner Even IT MAKE CARAMEL-BOURBON FUDGE SHARING OF SPIRIT THE port exudesTawny notes Warre’s Otima dulce de leche de dulce 0 11869457 /Portugal Port 10 YEARS TAWNYOTIMA WARRE’S $24.00 5 0 TO BUY TO SCAN 1 0 / 500 ML /500 , this sweet treat treat sweet , this 8 6 7 1 0 / 1
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THE GIFT CARD Made from 100% recycled cardboard, our gift card makes the perfect stocking stuffer! Available in a variety of denominations (from $10 to $500), they never expire and are accepted at all SAQ stores. Gift SETS FIRE AND ICE WHETHER YOU’RE LOOKING FOR SOMETHING Stylish and convenient, this ice $33.25 BOTTEGA STYLISH OR PRACTICAL, THESE READY-TO-GIVE bag comes with four small bottles WITH ICE BAG of different sparkling wines made Sparkling wine / Italy GIFTS WILL MAKE YOUR LIFE SO MUCH EASIER! FIND by the famous Italian estate. 13766267 / 4 x 200 ML SAQ WORKSHOPS BY ITHQ EVERYTHING YOU NEED TO TREAT THE SPIRIT, WINE Among them, its renowned AND COCKTAIL LOVERS IN YOUR LIFE! Prosecco (from the Glera cépage) SCAN TO BUY Treat the wine and spirits lovers and Moscato — two wines that (and the foodies!) in your life to an are perfect to help celebrate SAQ workshop. Know someone the holidays! 0 8 0 0 5 8 2 9 9 8 0 4 4 3 who would like to learn more about food-wine pairings and cocktail creations? Go to: atelierssaq.com for more information or to purchase a gift voucher. LIP-SMACKING GOOD! This peculiar case will keep your prestigious Champagne cool! An elegant, quality product made with the classic cépages we all love: Chardonnay, Pinots Noir and Meunier.
$67.50 $65.50 PIPER-HEIDSIECK SCOTCH WHISKY $56.75 BOWMORE 12 YEARS BRUT LIPSTICK (WITH 2 GLASSES) EDITION GREY GOOSE Champagne / France VODKA WITH Scotch whisky / United Kingdom 13766187 / 750 ML COCKTAIL 13764595 / 750 ML SHAKER Vodka / France SCAN TO BUY SCAN TO BUY 13766283 / 750 ML
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Prices are subject to change without notice. TRENDS SPOTLIGHT ON A BEVERAGE BELOVED THE WORLD-OVER — THAT NOW HAS ITS OWN RESERVED APPELLATION!
Cider’s increasing popularity cannot be denied. From year to year, this 100-percent Quebec delight has earned honours across the globe, and over the past few years, influ- ential restaurants and trendy bars feature it on their menus. “It’s important to note that our ice ciders now have their own appellation,” explains a pleased Jean-Pierre Potelle, co-owner of Rougement’s Domaine Cartier-Potelle, and leader of the IGP appellation file at the Associa tion des Producteurs de cidre du Québec.
APPELLATION AND PRODUCTION METHODS As of December 2014, Quebec’s Ministère de INCREDIBLE l’Agriculture, des Pêcheries et de l’Alimentation approved the Cidre de glace du Québec IPA (protected geographical indication). In order to use the IPA, cider-makers must adhere to a strict specifications book, and be audited by an independent certification organization. Cider must be made from Quebec-grown apples, be pressed between December 1st and March 1st, and use one of two recognized extraction methods (either cryoconcentration ICE CIDERS or cryoextraction). During cryoconcentration, apples are picked in the fall and then stored in cool environs until they’re pressed. Juice is then kept outside to endure Quebec’s frosty winter weather; this method is the most popular. Using cryoextraction over winter, whole apples are picked then left to freeze after the autumn harvest, or are left to freeze on the tree and then pressed whole. Both of these methods naturally concentrate sugars by IGP CERTIFICATION separating the juice from water (because (PROTECTED GEOGRAPHICAL INDICATION)
water freezes prior to fermentation). MAGNAN NEIGES DES MARIE ©
Certified products will bear the “IGP Cidre de glace du Québec” logo. This appellation is synonymous with authenticity, and is a reference point for local and overseas consumers. It also guarantees apple origin (ensures their traceability), production methods, certifies that no colours or flavours DID YOU KNOW? $22.60 $25.00 have been added, and lastly, that no artificial Ice ciders can have freezing has occurred. An independent an alcohol level ranging DOMAINE LA FACE CACHÉE CARTIER-POTELLE DE LA POMME accreditation committee assesses the quality, from 9 to 13 percent. You need LE CORTLAND NEIGE PREMIÈRE particularly its organoleptic properties an average of 1.7 kilograms of Ice cider, Quebec IGP Ice cider, Quebec IGP apples to make one litre of 12761747 / 375 ML 00744367 / 375 ML (aromas, textures and tastes during tasting) still cider, and a whopping prior to their release on the market. Seeing 9.5 kilograms to make one SCAN TO BUY SCAN TO BUY the IGP logo on bottles will help consumers litre of ice cider. easily find certified Quebec ice ciders!
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Prices are subject to change without notice. 37 THE SPIRIT OF SHARING / HOLIDAY 2018 acidity,” Rivest summarizes. distinct amore have and fresher are ciders ice because foods, those with wines sweet Often, Quebec ice ciders pair better than apple. cooked spiced with cheese goat fresh — like canapés fruit and cheese cranberries, or apricot dried with rillettes rabbit or pork as such charcuteries pasta, with well works also cider Ice prunes. of instead apricots dried with tajine achicken example, “For features. food Moroccan that spices and cinnamon the with fresh, in-season cranberries.” fabulous also is Cider carpaccio. strawberry ascallop-and-fresh- and cider ice rosé a rare matched also I’ve iodine. and sweetness the is works What cheese. blue with it pairing as idea same exact the —it’s sweetness cider’s mignonette and oysters-in-the-shell, served with an apple cider ice suggestions: favourite her of One advises. she foods,” different with pairs it how to explore get you way that bites, tasty ferent dif of lots with aperitif an as it serving is idea Agreat adessert. or cheese with it serve to only need don’t you but occasion, the on depends gourmet dishes. this delectable beverage, and paired it with of share fair her tasted she’s so cidres), des Mondial the 2015 became in (which glace de cidres des Mondial the for spokesperson the was Rivest years, numerous For else! anyone than better cider ice loves and knows sommelier famed exclaims dessert!” for just not “It’s AND WHEN? WITH, CIDER ICE WHAT TO DRINK She adds that ice cider is marvellous with with marvellous is cider ice that adds She Rivest’s favourite pairing? “It really really “It pairing? favourite Rivest’s . “The oyster’s saltiness and the ice ice the and saltiness oyster’s . “The Véronique Rivest — 0 0 00733600 IGP Quebec cider, Ice LAFRANCE DOMAINE $22.90 8 4 TO BUY TO SCAN 1 1 / 375 ML /375 2 5 0 7 5 0
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© MARIE DES NEIGES MAGNAN
VinsBonhomme_SAQ_Sept2018_V5.indd 1 181665-BOHHOMME-SAQ-ANG.indd 1 Prices are subject to change without notice. without change to subject are Prices FIELD OF DREAMS OF FIELD PUB 5 Nathalie Heart. From The Grown Authenticity lesvinsbonhomme.com. at mine Discover realized.” one than authentic more nor pursued, adream as inspiring as is Nothing of dreams. field My compromise. or compare without awine &soul heart very of its essence the from to cultivate free Iam where plateau of gently rolling plains was waiting for me. Valencia: a on sun the towards high raised soil, aperfect and climate ideal an with aland somewhere somehow, that believed “I authentic. the for search of endless my part was It success. of promise the nor money, the wasn’t It pocket? her in wines of fine alove and savings her than more nothing with Spain to move and up, pack up, pick girl aCanadian made What 39 nhomme SHARING OF SPIRIT THE /
HOLIDAY 2018 2018-09-12 1:48PM 2018-09-20 13:30 Tournon-sur-Rhône, a small village From north to south, Rhône Valley located along the Ardèche department. wine country covers less than 250 kilo- TRENDS metres — shorter than the distance between Québec and Montréal. Never theless, between the northern terraces, where Syrah gently matures, to the hillsides of Gigondas and Vacqueyras, where Grenache and Mourvèdre make luscious and powerful wines, the con- trasts can seem drastic. And in between, almost everything on the spectrum can be found, including some surprisingly energetic wines. Whether you like robust reds or easy-drinking rosés, the Rhône region RHÔNE has you covered. Especially because, for some years now, reds here have been VINEYARD SUNSHINE demonstrating their capacity for a solid dose of freshness. Notes of garrigue and bright fruit are often front and centre, with alcohol levels that aren’t necessarily as high as you’d expect. RHÔNE VINEYARDS HAVE BEEN LARGELY SPARED BY THE DISASTERS THAT RECENTLY HIT MANY FRENCH VINTNERS. FAIR WEATHER HERE’S A SNAPSHOT OF A REGION OVERFLOWING WITH WINE From 2015 to 2017, Rhône winemakers also produced vintages that were impressive TREASURES — AND SO MUCH MORE. in both quantity and quality, while much BY RÉMY CHAREST of France suffered frost, hail and erratic refreshing libation now counts for nearly weather. Each of the two major areas 15 percent of wine made here, thanks to PAIRING PARADISE had its moment in the sun. The 2015 vin- particularly versatile varietals (Grenache, Rhône reds, in their more broad-shouldered tage is considered one of the best in the Cinsault, Mourvèdre, Syrah…). Whites, still versions (such as cuvée Prestige by Château past 40 years for the north kingdom of a bit underappreciated, make up 7 percent Pesquié), can certainly be paired to perfection Syrah, while 2016 was a banner year for of the Rhône’s total production. with game or grilled meats, but that’s not the south, with lots of long-aging wines Rhône country wine’s only dinner table trick. and exceptional whites as well. A smaller NATURE AND NURTURE harvest in terms of volume, 2017 also An exceptional wine-producing region, Rosé for apéro, a fruitier and spicier red (think produced wines with lots of character. the Rhône Valley is also filled with won- Rasteau by Benjamin Brunel) with charcuterie, dersof nature and culture. From the silkier wines with stews, and whites like Côtes- RELEVANT ROSÉ impressive silhouette of Mt. Ventoux, du-Rhône by Guigal with poultry or plumper While the Rhône Valley remains first and the unique panorama of the Dentelles de fish, like salmon or tuna. The options are foremost a land of red wine (four out of five Montmirail mountain chain, the majes- almost endless. bottles), its palette of colours has clearly tic Ardèche river gorges, the Roman changed in recent years. The worldwide Theatre of Orange, to the Pont du Gard rise in demand for rosé has caught up Aqueduct, the region is ripe with amaz- with the region and the production of this ing sights and sites.
$19.80 BENJAMIN $20.40 $15.55 BRUNEL E. GUIGAL CHÂTEAU PESQUIÉ RASTEAU Viognier/Roussanne/ CUVÉE PRESTIGE Grenache/Syrah, Marsanne/Bourboulenc, Grenache/Syrah, Ventoux AOC Rasteau AOC Côte du Rhône AOC Red wine / France Red wine / France White wine / France 00743922 / 750 ML 00123778 / 750 ML 00290296 / 750 ML
SCAN TO BUY SCAN TO BUY SCAN TO BUY
CHECK OUT 0 3 7 6 0 1 4 9 5 9 2 1 4 5 0 3 7 6 0 1 6 8 1 2 0 0 0 8 0 3 5 3 6 6 5 0 5 9 1 0 0 3 Rhône wine country in numbers at Prices are subject to change without notice. 41 THE SPIRIT OF SHARING / HOLIDAY 2018 SAQ.COM/MAGAZINE COCKTAILS CRANBERRY CRUSH Not only is their rich and festive colour pleas- ing to look at, but their tart flavour also makes them a welcome addition to any cocktail. Feeling adventurous? Try crafting your own cranberry juice: cook the berries in sugar and water, then simply strain through a sieve. Pop your mixture into the fridge to cool and voilà — your very own homemade cranberry juice! For a proudly Canadian cocktail, add a splash of Bold vodka to your glass.
VODKA CRANBERRY
1 drink Ingredients TIMELESS 45 mL (1 1/2 oz) vodka 120 mL (4 oz) red cranberry juice Ice cubes 1 lime wedge Directions Combine all the ingredients, except TO HELPclassic! CELEBRATE THE HOLIDAYS, HERE ARE THREE CLASSIC for the lime wedge, in a shaker filled with ice cubes. Shake vigorously for COCKTAIL RECIPES THAT HAVE STOOD THE TEST OF TIME. 8 to 10 seconds. Using an ice strainer, IRRESISTIBLY DELICIOUS, THEY’RE SURE TO ADD SOME PIZZAZZ strain into a highball glass containing TO ALL YOUR FESTIVE PARTIES, BIG OR SMALL! a few ice cubes. Garnish with the lime wedge. PHOTOGRAPHY DAVID DE STEFANO ILLUSTRATION VALÉRIE BERTRAND Garnishing 101 Get creative when it comes to garnishing your cocktails! Rim your glass with a touch of lemon juice, then gently dip it in coloured candy powder or coconut flakes. For “frosted” cranberries, simply drop them in your glass while they’re still frozen.
$24.10 MONBEL BOLD VODKA Vodka / Canada 13692966 / 750 ML
SCAN TO BUY RED CRANBERRY VODKA + JUICE = CRANBERRY 0 0 6 2 8 1 1 0 0 5 8 1 4 0 FIND 2019 cocktail trends ! Prices are subject to change without notice. 43 THE SPIRIT OF SHARING / HOLIDAY 2018 SAQ.COM/MAGAZINE A GOOD CHOICE OF RUM Havana Club Añejo is the result of a three-year aging period in white oak barrels. This process GIN-LICIOUS gives it hints of vanilla, caramelized pear, For a more fragrant cocktail, try using an aro- banana and a hint of smoky oak, which lead matic spirit such as gin. This one is made with to a pleasant finish. ForDecor a frosted look, ideas dust fresh juniper (the core ingredient), coriander, angelica raspberries with icing sugar. root and liquorice. Produced in Trois-Rivières, CRUSHED ICE Portage is a made-in-Quebec gin that’s sure Here’s a great way to keep your cocktail cool, to become your next coup de cœur! and make it easier (and more enjoyable!) to drink. Crushed iced acts as a filter for the mint THE TRADITION OF BITTERS leaves infusing your mojito, so you don’t end Aperitifs such as Campari, Aperol and Suze are up with a mouthful of greens! Crushing your made with bitter plants (like gentian) known ice is simple: Wrap ice in a clean dishtowel for stimulating the appetite. They add a and gently smash with a pestle or rolling pin. wonderfully spicy note to cocktails and pair beautifully with gin. HOLIDAY MOJITO NEGRONI 1 drink 1 drink Ingredients 45 mL (1 1/2 oz) rum Ingredients 60 mL (2 oz) club soda 30 mL (1 oz) dry gin 10 mL (2 tsp) sugar 30 mL (1 oz) bitter liqueur 12 leaves fresh mint (like Campari) 6 raspberries 30 mL (1 oz) red vermouth 1/2 lime, cut into slices Ice cubes Ice cubes 1/2 orange slice or lemon zest 1 sprig fresh mint Directions Directions Combine all the ingredients, except for Squeeze the half-lime into a highball the orange slice, in an old-fashioned glass and place in the glass. Add the mint glass containing a few ice cubes. Stir leaves and 5 raspberries, and crush using using a mixing spoon. Garnish with the a muddler. Add the sugar, ice cubes and orange slice. rum. Top up with the club soda. Stir using a mixing spoon. Garnish with lime slices, a raspberry and a sprig of mint.
$25.10 HAVANA CLUB $45.00 AÑEJO 3 AÑOS PORTAGE White rum / Cuba Dry gin / Quebec 12275124 / 750 ML 13638151 / 750 ML
SCAN TO BUY SCAN TO BUY HOLIDAY RED + CLUB SODA = MOJITO + + VERMOUTH = NEGRONI 0 8 5 0 1 1 1 0 0 8 0 2 4 8 0 0 6 2 7 8 4 3 5 6 1 8 5 9
Prices are subject to change without notice. 45 THE SPIRIT OF SHARING / HOLIDAY 2018 COCKTAILS TRY our Holiday cocktails, created and shared by our guest mixologists: SAQ.COM/MAGAZINE
Mixologist secrets BEHIND THE COUNTER
FOR TEN YEARS NOW, ASILEX RODRIGUEZ HAS BEEN ACTIVE IN HER INDUSTRY WITHOUT QUITE QUENCHING HER THIRST FOR KNOWLEDGE. GIFTED WITH THE DESIRE TO OUT DO, SHE HAS BECOME ONE OF THE LEADING MIXOLOGISTS IN MONTREAL. OVERVIEW OF A CHALLENGE-DRIVEN YOUNG PROFESSIONAL.
PHOTOGRAPHY JULIEN FAUGÈRE
Just a few years ago, Rodriguez was bored to death behind a modest bar in the Village, over in the south-eastern end of downtown Montréal. Day in day out, she saw the same cli- ACV (ABSINTH/ BRIGHT IDEAS BY ASILEX RODRIGUEZ CHARTREUSE/VODKA) ents coming in to chat over a beer rather than Up-and-coming trend: Molecular mixology. I tried it at BarChef in Toronto tasting her singular creations. “Work became 1 drink and I’ve never tasted anything like it. My cocktail was served in mousse form routine. So I decided to create and feature a Ingredients over a bed of herbs. I would love to master the art one day myself! new cocktail every week,” she tells us. Cocktail tip: Learn to trust yourself and don’t be afraid to try something new. But her ambitions didn’t stop there — 35 mL (1 1/4 oz) vodka young Asilex had vision. She got a gig at 15 mL (1/2 oz) Green Chartreuse If you can cook, you already know something about flavours and balancing them. Philémon, a wine bar in Old Montréal. Now in 30 mL (1 oz) fresh lemon juice Message from a mixologist: Taste your cocktail as you make it, it will help you a more elevated environment, she began to 30 mL (1 oz) ginger syrup adjust appropriately. So if your cocktail is too sugary, for example, just add learn her craft, the art of wine service and all the 15 mL (1/2 oz) tonic syrup A NAME FOR HERSELF lemon — acidity cuts sweetness. attention to minute detail the latter requires. 8 mL (1/4 oz) absinth Now with experience under her belt, Asilex Today’s taste: Veg…in cocktails. Cucumber is, of course, a classic but I personally Her passion for mixology knew no depths, 2 dashes of bitters puts her skills to the test and competes in like a cocktail with peppers. however, and she landed a job at Le Lab, 2 or 3 slices of pickled ginger mixology contests. The prizes are to die for, a cocktail bar and one of the first speak- of course, but the young woman is well aware Directions easies in Montréal. “I studied under the best of how important it is to set herself apart. In a frother or a saucepan, mix and mixologists. Not only did I gain an in-depth “There’s a lot of talent in my field. When I then heat the first five ingredients. understanding of cocktail creation, they also compete, yes, I want to win, but the endgame Next, pour them into a glass and trained me on flair bartending (juggling… with is to make a name for myself,” she tells us, gently add in the absinth and bitters bottles). It’s an awesome skill,” she exclaims. laser focussed. “I also hope to make connec- for a layered effect. Although it shut its Plateau doors in August, tions with people in the industry.” you can still find Rodriguez at the downtown Consequently, competing in contests location and working with the Proxibar team, has made her a better mixologist. She’s even $31.50 CHARTREUSE Le Lab’s events division. come to approach cocktail artistry from a VERTE different angle. “For example, at a Stolichnaya Herb liqueur / France contest, we had to work with a theme that 00037333 / 375 ML they chose. So I had to take several different factors into account when creating my own SCAN TO BUY cocktail. All those x-factors really got my creative juices flowing.” LEMON GINGER TONIC 0 3 0 2 3 4 8 0 1 1 0 3 7 0 + CHARTREUSE + ABSINTH + JUICE + SYROP + SYROP = ACV Prices are subject to change without notice. 47 THE SPIRIT OF SHARING / HOLIDAY 2018 engl.indd 1 181667-CIU CIU-SAQ-AN.indd1 2018-09-28 16:56 28/09/18 16:08
© MARTINE LAROSE Isabelle Charbonneau andDanielLalande. LAURENTIANS WHERE,ONTHECHEMIN WHEN ONETHINKS OFQUEBEC WINE HOWEVER, YOU’D BEWELLADVISED ROUTES, THEEASTERN TOWNSHIPS DU TERROIR,SAINT-EUSTACHE’S RIVIÈRE DUCHÊNEWINERY ISA TO ALSO CONSIDER THELOWER QUEBEC WINEMAKINGLEADER. IMMEDIATELY COME TO MIND... BY MYLÈNETREMBLAY
100% LOCAL 100% 49 SHARING OF SPIRIT THE /
HOLIDAY 2018 Gourmet of top places to visit to visit places top of Daniel Lalande’sDaniel list SAQ.COM/MAGAZINE CHECK OUT CHECK tour
© ILLUSTRATION : VALÉRIE BERTRAND
© MARTINE LAROSE held up the B.C. winery as inspiration. inspiration. as B.C. winery the up held plans 2007, in reconstruction winery after a devastating fire at the Québec coincidence; mere no It’s Winery. Gate iniscent of the Okanagan Valley’s Quails’ rem somewhat is that wood and stone of immense main building, an elegant mixture Prices are subject to change without notice. without change to subject are Prices Daniel Lalande specialize in exclusive wines,” explains we but true, it’s winery, alarge are “We largest. province’s the of one is Winery 23 of equivalent (the 16.5over hectares out spread vines 75,000 some With soccer fields), the Rivière du Chêne Chêne du Rivière the fields), soccer The winemaker greets us in the the in us greets winemaker The 0 0 11057475 /Québec wine Ice Frontenac Gris Cliché/ Vidal/Vandal MONDE $32.35 8 2 TO BUY TO SCAN . 7 / 200 ML /200 9 2 4 0 3 6 1 9 5 -
350,000 to produce track 2017, in on 220,00 and bottles producing as leaders.” our production and better position us reflect to better site new our wanted “I educating we have yet to do.” yet have we educating of alot —there’s cépages and region our to highlight is challenge The terroir. exceptional and weather, perfect have We enough: it emphasize I can’t time! perfect the — it’s now wine some try priding themselves on their wines. “Let’s about shy not they’re Crawford-status, Kim from away miles still they’re While Their position? As a major player: player: amajor As position? Their 0 0 12445074 /Québec wine Red Croix Sainte Frontenac Rouge/ Foch/ Maréchal PHÉNIX $21.60 8 2 TO BUY TO SCAN 7 9 / 750 ML /750 51 2 4 0 3 in bottles 6 2 4 9 2019. SHARING OF SPIRIT THE as well as firm washed-rind cheeses. washed-rind firm well as as dishes, meat game stews and meats, grilled with beautifully vanilla). and Pairs (pepper spices and blackcurrant, blackberry, cherry, of black notes with fruity, and issupple that wine red A woody PHÉNIX cheddar. aged well as as nuts, and fruit dried with adessert or brûlée crème gras, well foie with Pairs spice. and honey, of pineapple notes with and fruit of candied aromas with wine ice An MONDE proudly explains. he here,” up Igrew street. same the on lived uncles my property, the on house the in born was father My home. my “It’s property. family’s his on 20 years, past the for veins his in wine and vine assistance program), Lalande has had ment to maintain its local wine marketing govern Quebec the for protested (he A lionhearted promoter of Quebec wines VEINS HIS IN WINE AND VINE Cabane à sucre Lalande belonged to his to his belonged Lalande àsucre Cabane the shack, sugar oldest country’s (the corn) and grandson of entrepreneurs Son of a farmer (cauliflower, cab (cauliflower, afarmer of Son /
HOLIDAY 2018 bage, bage, - great-grandparents), Daniel discovered wine during an administration internship in Toulouse in 1992. “I always thought I’d just take over the sugar shack, so I joined the company, but I was misinformed about com- pany transfer procedures, so I had to move CABERNET SAUVIGNON from the restaurant industry to winemaking.” Over two years, Daniel Lalande developed his passion project. In 1998, he began plant- ing, and three years after that, the Rivière du Chêne Winery opened its doors. Since then, operations have continually expanded and evolved. “We learn, we change, we correct as needed. For example, we began using winter covers to protect primary buds, which has greatly improved grape quality. The healthier the grape, the fewer interventions we need to make when the wine is in the cave.” Consistency and strict attention are de rigueur in the production of their reds, whites, rosés, sparkling wines, flavoured wines, and dessert and ice wines. From one vintage to the next, whether a William white wine or a Gabrielle rosé (wines named after his children), each bottle will be slightly differ- PUB 8 ent, but nonetheless improved: “With trial and error, our products evolve and grow,” states the winemaker.
OKA: A UNIQUE TERROIR In Rivière du Chêne Winery news, one cannot overlook the recent purchase of an old dairy farm in Oka. “I chose that land myself! It’s exceptional in terms of sun and soil — as much
for the land as for the potential for tourism. It’s LAROSE MARTINE © Québec’s most beautiful wine-growing spot, I’m sure of it,” enthuses Lalande. La Cantina is the name of the 20-acre vineyard of hybrid and vitis vinifera vines LA CANTINA VALLÉE D’OKA located in Oka, and the wines that they pro- A fresh and fruity Chardonnay with notes duce are currently sold at the Rivière du of pineapple and passion fruit, sustained Chêne winery. To increase production, these by a brief aging in oak barrels. Delicious vines and their territory will be expanded. in the mouth, with hints of minerality This year, the little-winery-grown-big that refresh the palate. A gorgeous match on the chemin de la Rivière Nord celebrates with fish and seafood and cream sauces, 2015 VINTAGE 20 years of existence. When Daniel Lalande $23.95 SAQSAQ ItemItem NumberNumber #12837959#12837959 looks back, his eyes mist a little. “Being a LA CANTINA as well as veal blanquette. VALLÉE D’OKA Québecois winemaker is a lifestyle choice: It’s Chardonnay demanding, often very hard, but is absolutely White wine / Québec passionate work! It’s also about sharing, and 13835841 / 750 ML one has to be something of a philosopher to R U S H L E S S . S I P S L O W L Y . E N J O Y M O R E . succeed.” Philosophy aside, what about that SCAN TO BUY wine? He’s right about that too — there’s no better time to taste it! 0 0 8 2 7 9 2 4 0 3 6 3 0 0
Prices are subject to change without notice. Prices are subject to change without notice.
181666-CORBY-SAQ-ANG.indd 1 2018-09-27 14:17 INTERVIEW
MARIE-CHANTAL LEPAGE A CHEF IN THE MUSEUM
LATHES AFFIXED TO TABLES. OPINEL HUNTING KNIVES MADE OF OLIVE WOOD. there were very few professional female CLASSY GEORGETTES WHERE THE FAMILIAR TRIO OF FORK-SPOON-KNIFE SHOULD BE. chefs. I hated that! Everyone said ‘a woman is great in the kitchen — at home.’” MULTI-COLOURED GLASSES, WHITE AND WOOD, LARGE BAY WINDOWS. THIS LUMINOUS She would have given up years ago, SPACE IS HOST TO MARIE-CHANTAL LEPAGE’S SECOND LIFE. were it not for the support of Serge Bruyère, who at the time had one of the BY MYLÈNE TREMBLAY / PHOTOGRAPHY JULIEN FAUGÈRE largest restaurants. “Mr. Bruyère was my mentor. He always told me, “Madame For the past two years, the reputed in the dining room. The innovation came Lepage, you have the potential to go chef has been at the helm of Tempéra to a hasty close, however, after three very far.” When I heard that, I gave it Québecor located in the new Pierre- years of existence. “It was working well, everything I had, and it’s because of Lassonde pavilion of the Musée national but I didn’t properly assess the fixed him that I’m still in the industry today,” des beaux-arts du Québec, in Quebec costs, so I had to go bankrupt.” Yet that she recounts. City. Each dish is a work of art. “I have a slight misadventure is far from a sum- After spending three years learning definite inclination toward artistic pres- mary of her pre-museum career. all she could from Bruyère, the otherwise entation. Some paintings inspire my Marie-Chantal Lepage has been self-taught chef began to create her creations,” she states with pride. a leader in many ways. In the 2000s, CV, and career: a chef position (her This taste for fine, beautiful things she was the first woman to receive the very first) in Vieux-Québec’s La Bastille accompanied by tapas-style plates Chef régional et national de l’année title Chez Bahüaud restaurant, then on to seduced the museum’s managers. It’s from the Société des chefs, cuisiniers Executive Chef at Beauport’s Manoir hardly a surprise that Lepage was also et pâtissiers du Québec. In 2005, she Montmorency, where she led the kitchen given the proverbial and literal keys to two won the Mapaq Hommage aux femmes reopening after a devastating fire. “With other of the museum’s restaurant areas, en agroalimentaire prize. Lepage 200 seats in the restaurant and 500 in the MNBAQ Restaurant signé Marie- is the author of several cookbooks the banquet hall, my colleagues thought Chantal Lepage and the MNBAQ Café. (15 femmes chefs and 100 bouchées I’d crack after only two months. I held festives) and is also an enthusiastic on for 12 years.” After that position, she SEASONED CHEF ambassador of Quebec-made products then moved on to Executive Chef at the The 54-year-old Chef Marie-Chantal when abroad. Château Bonne Entente in Sainte-Foy. Lepage wasn’t born yesterday — figura- tively or otherwise. Prior to becoming PERSISTENT, PIONEERING SIGNÉ MARIE-CHANTAL the resident chef at the museum, she This chef-pioneer — and her dedication Today, Lepage is a queen of the culin- had her own restaurant named L’Espace and will — quickly made a choice place ary world, and no longer needs to worry MC Chef, where she was the first-ever in for herself in what was at the time a man’s about proving herself. Chef Lepage isn’t Québec to host “cooking performances” world. “When I started cooking in 1982, concerned about re-creating the gourmet
Prices are subject to change without notice. 55 THE SPIRIT OF SHARING / HOLIDAY 2018 world, but rather creating cuisine that is fem- inine, thoughtful, freshly vibrant yet sophis- ticated, with numerous flavours and textures. INTERVIEW MORE “I use what’s in season. I like working with pairing suggestions raw ingredients and vegetables. You can do with this recipe incredible things with asparagus, beets, and SAQ.COM/MAGAZINE tomatoes grown in Québec.” The renowned chef can often be found walking around the dining room greeting guests, and her hope is that they come, eat and experience a moment that’s filled with surprises and wonder. “They pay to come and eat here, and there are a lot of other restaurants around. I’m honoured by that, and I require excellence from my staff because of it.” Now in a different stage of her life, the former workaholic has decided to slow things down a little bit, and select priorities. “I had a bankruptcy, I separated from my spouse, I got sick. Life has had its ups and downs… Now, I’m at the restaurant when I need to be. I focus on creating dishes, menus, and concepts. And I take time off to travel.” Chef Lepage dreams of one day living in Andalusia complete with goats, chickens, a lush garden and a little place by the side of the road to regale small groups of tourists. “It’s my dream!” Until that time, though, she gets inspiration from the museum’s works and exhibitions, which are always accessible to her. “I’m surrounded by art and light, and in turn, I get to be gastronomically artistic. What could be better?” PUB 9 WHAT TO DRINK WITH THIS CRÈME BRÛLÉE? Crème brûlée and foie gras go marvellously with dessert wines on their own — imagine how delectable they’ll be when united in the same dish! The creamy texture pairs perfectly with the wine’s sweetness. The wine accents of honey, peach and pineapple highlight the ground cherry FOIE-GRAS CRÈME BRÛLÉE WITH compote that garnishes the crème brûlée. GROUND-CHERRY COMPOTE Serves 12 then let cool. 4. Add cream to the Crème brûlée fois gras and mix until consistency 225 g (1/2 lb) duck foie gras is uniform. 5. Add the egg yolks 100 mL (7 tbsp) 35% cream and milk, then season to taste. 6. Fill 100 mL (7 tbsp) milk 12 oven-ramequins, and place in a 2 egg yolks bain-marie in the oven for roughly Salt and pepper 10 minutes. 7. Let cool. 8. Dust surface with a pinch of sugar, then Ground-cherry compote carmelize using a small kitchen 250 mL (1 cup) ground cherries $25.70 blowtorch, or place ramequins until 125 mL (1/2 cup) white sugar CHÂTEAU JOLYS the oven’s grill and set oven to max CUVÉE JEAN 30 mL (2 tbsp) lime juice heat. 9. Let the crème brûlées rest. Dessert wine, Jurançon AOC White wine / France 10. Ground cherry compote: Mix 00913970 / 750 ML Crème brûlée: 1. Preheat the oven the ground cherries with the sugar to 120°C (250°F). 2. Cut the block and lime juice together in a pot over SCAN TO BUY of foie gras into large chunks and low to medium heat for 10 minutes. purée until the texture is smooth and 11. Let cool, then use to garnish uniform. 3. Heat cream to boiling, crèmes brûlées. 0 3 4 3 3 8 1 3 0 0 2 0 0 3
Prices are subject to change without notice. Prices are subject to change without notice. 57 THE SPIRIT OF SHARING / HOLIDAY 2018
181669-BOTTEGA-SAQ-ANG.indd 1 2018-09-21 15:04 PROFILE ENJOY an overview of Spain’s viticulture: SAQ.COM/MAGAZINE
So what is a Spanish wine like? These while having recourse to more advanced doing well. Is Spain not the global gold days, it’s a striking blend of old and wine-making practices.” medalist of exports with its billions of new, undeviatingly traditional and spon- Estates that still mature wine in bottles sold worldwide every year? taneously creative. It’s the singular and American oak, as has been done for The example par excellence for ancestral flavour of sherry, the effer- over 100 years now, rub shoulders with our prominent Spanish columnist is SPAIN vescence of a casual cava with all forms more innovative Pagos, estates that the Rioja. “Rioja can hold the tension of pork and tapas, deep and woody, seek to leave their own mark on terroirs for a minority that’s still attached to perfect for fall game, offbeat natural that, until recently, have often been left lengthy aging in barrels, and the desire wines that are breathing new life into untapped. And everyone seems to be of a majority of winemakers that want once-forgotten varietals. It’s also the fro i briskness of an Albariño, the fruitiness m all s des and minerality of a Bierzo red, the struc- SPANISH WINE IS WHERE IT’S AT AND THE PROOF IS IN THE ture of a high-flying Bordeaux blend, a PUDDING - THEY’VE GOT THE MOST VINEYARD SURFACE AREA ON glass of Vermouth on ice for an aperitif THE PLANET. WE TALKED WITH JOSÉ PEÑÍN, AUTHOR OF SPAIN’S or the electrifying tannins of a volcanic FOREMOST WINE GUIDE, WHICH COVERS A COUNTRY WITH wine from the Canary Islands. FAR-REACHING TRADITIONS AND AWE-INSPIRING CREATIVITY. TRADITION AND INNOVATION: THE RIOJA WAY $20.05 BY RÉMY CHAREST FOOD PHOTOGRAPHY DAVID DE STEFANO $11.75 MONASTERIO “Currently, a wide variety of styles are BORSAO DE LAS VIÑAS trending,” explains José Peñín, author SELECCIÓN GRAN RESERVA of Guía Peñín, an annual guide and the Grenache, Grenache/Tempranillo, Campo de Borja DO DO Cariñena authority on the Spanish wine world Red wine / Spain Red wine / Spain since its inception 25 years ago. “With 10324623 / 750 ML 10359156 / 750 ML all this diversity, though, we’re still observing a surge in organic and sus- SCAN TO BUY SCAN TO BUY tainable methods, as well as a desire to bring back flavours from the past, all the 0 8 4 1 2 4 2 3 1 2 0 0 3 6 0 0 8 1 4 0 9 5 0 6 0 4 2 5 La Rioja, with the medieval town of Briones in the background. Prices are subject to change without notice. 59 THE SPIRIT OF SHARING / HOLIDAY 2018 The village of Trasmoz, in Aragon, north of Spain, where wines with the Campo de Borja Denomination of Origin are produced.
to make room for more varied and modern approaches. With significant investment in promotion and marketing, Spain’s Rioja region is certainly the country’s most famous with major worldwide recognition.”
THE SPANISH ADVANTAGE Beyond diversity, José Peñín also high- lights one of Spain’s biggest competitive advantages, one that’s true across levels and regions: the price point. “As a whole, Spanish wine and even premium products boast excel- lent value for your dollar. The fact that even the most quality-centred winemakers offer great prices invites others to follow suit.” Critics say that a focus on cost comes with its own pitfalls. A large portion of the Spanish market, notably exports, falls under the bulk category, which sells at prices so low that other wine producers, like regional co-ops, find it difficult to have the means to grow and modernize.
MINI MANCHEGO AND SERRANO HAM PUFF PASTRIES Sparkling wine with ham and cheese bites, anyone? Yes please! Especially with the hints of lemon, pear, almond and melon of Villa Conchi, which will make a tasty pairing with manchego and serrano. Annually, Spain sells somewhere near 250 million bottles of Villa Conchi, a sparkling wine produced with traditional methods and an impressive value for your dollar. Made mostly in Catalonia, though it FOUR REGIONS can come from anywhere in the country, it boasts distinctive character thanks to the typical grapes TO DISCOVER that are used to make it: mainly Macabeo and Though Spain is well known for This designation was established Parellada and Xarello for white, and Trepat for rosé. Rioja, Ribera del Duero and Cava, decades ago to promote bulk its treasures are often buried in exports. Today, thanks to quality unknown regions. Here are four of vintners, Yecla has moved beyond them, with a word from José Peñín its historical image as a quick- on what makes them so special. and-easy wine region.” CAMPO DE BORJA “The region ALMANSA “Almansa is gifted focuses mainly on Garnacha with the virtues of altitude Tinta (Grenache Noir). Local and late-ripening varietals like vineyards are found at differing Garnacha Tintorera (Alicante
$15.80 altitudes. Defined by the Moncayo Bouschet). The result: wines VILLA CONCHI CAVA BRUT massif, wine here springs from which express their varietals SELECCIÓN low-altitude clay soils as well as uniquely, full-bodied but with Macabeo/Parellada/Xarello/ sandier terroirs at higher heights.” red-fruit notes.” MINI MANCHEGO Chardonnay, Cava DO AND SERRANO Sparkling white wine / Spain YECLA “The region features CARIÑENA “A region with 12956456 / 750 ML HAM PUFF PASTRIES reds derived from the Monastrell wines that are lighter than those (Mourvèdre) varietal, which is produced in Campo de Borja. See recipe on page 66 SCAN TO BUY even lighter than those in the Grenache is dominant here, but and at SAQ.COM/MAGAZINE neighbouring region of Jumilla. at substantially lower prices.”
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Prices are subject to change without notice. 61 THE SPIRIT OF SHARING / HOLIDAY 2018 All the same, and this goes for all of Spain’s terroirs, producers don’t simply stand on the sidelines waiting for change. They align themselves with big world trends while still highlighting the unique quality - or qualities, rather - of their soils, climates and varietals. José Peñín expands on the idea, telling us that, “the focus on terroir, the trend to make wine from local varietals, using eco-friendly and natural methods, has been powered by WHAT TO DRINK WITH BEEF TENDERLOIN AND CHORIZO the latest wave of sommeliers, bloggers, col- BROCHETTES WITH PLUM AND CORIANDER? umnists and shop owners. Yet, though well- heeled regions and bigger producers are not The assertive character of Spanish reds are the perfect pairing for robust and spicy an exception to the rule, smaller regions are recipes, like these beef brochettes elevated with coriander and chorizo flavoured at an advantage when it comes to the emer- with pimentón, a savoury smoked Spanish paprika. The red meat and spices are gence of smaller winemakers, who them- especially complimentary to the tannins and elegant fruitiness of a Rioja like selves aren’t in direct competition with the Campo Viejo. Plum is a savvy response to the mature flavours of Monastrell, think upper echelons.” There are nearly one million Hécula or Laya. These brochettes would be just as delicious with Borsao Selección hectares of vineyards covering the whole of and Monasterio de Las Vinas Gran Reserva, as seen on page 59. Spain - there’s kind of room for everybody, wouldn’t you say?
$17.30 $12.50 $14.30 BODEGAS BEEF TENDERLOIN CASTAÑO CAMPO VIEJO ATALAYA LAYA AND CHORIZO HÉCULA Tempranillo, Garnacha Tintorera/ Monastrell, Yecla DO Rioja Alavesa DOCa Monastrell, Almansa DO BROCHETTES WITH Red wine / Spain Red wine / Spain Red wine / Spain PLUM AND CORIANDER 11676671 / 750 ML 11462446 / 750 ML 12375942 / 750 ML See recipe on page 66 and at SAQ.COM/MAGAZINE SCAN TO BUY SCAN TO BUY SCAN TO BUY
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Prices are subject to change without notice. 6363 THE SPIRIT OF SHARING / HOLIDAY 2018 SAVOURY PESTO HOLIDAY SALAD p. 18 SHORTBREAD COOKIES p. 14 Preparation: 15 minutes Preparation: 15 minutes Cost per serving: about $2.75 Cooking: 15 minutes 6 to 8 servings Cost: $0.30 per cookie Salad Makes about 25 cookies Mixed greens 500 mL (2 cups) flour Arils from 1 pomegranate 250 mL (1 cup) Parmesan PAUL MAS 1 shallot, chopped LE BERCEAU INNISKILLIN 125 mL (1/2 cup) walnuts, 12841510 1 green apple, thinly sliced 13540698 coarsely chopped $14.60 1 bunch fresh basil, chopped $14.05 180 mL (3/4 cup) cold butter, cubed 1 bunch fresh dill, chopped 60 mL (1/4 cup) pesto 1 ball mozzarella di bufala, torn (homemade or store-bought) 15 mL (1 tbsp) lemon confit, chopped 5 mL (1 tsp) salt Lemon vinaigrette 1 egg, beaten 125 mL (1/2 cup) olive oil 1. In a bowl, mix flour, Parmesan and nuts. Add butter, mixing Juice and zest of 2 lemons with fingers until crumbly texture is obtained. In a separate bowl, 15 mL (1 tbsp) Dijon mustard mix pesto and egg. Add pesto mixture to flour mixture until dough 15 mL (1 tbsp) whole-grain mustard begins to form. 2. Place dough on plastic wrap, form a cylinder 30 mL (2 tbsp) honey of approximately 5 cm (2 in) in diameter. Refrigerate for one hour Salt and pepper or until dough is firm to touch. 3. Preheat oven to 180ºC (350ºF) Roasted walnuts or pumpkin seeds and line a baking sheet with parchment paper. 4. Cut dough into 1. In a bowl, whisk together all the ingredients to make the slices approximately 6 mm (1/4 in) thick. 5. Bake in the oven for vinaigrette. Set aside. 2. In a large bowl, toss all the ingredients approximately 15 minutes or until cookies are golden in colour. Chill. for the salad. 3. Drizzle with vinaigrette before serving and top Dough can be frozen after step 2. When ready to use, let thaw with walnuts or pumpkin seeds. - - at room temperature for 30 minutes prior to slicing and baking. OUR BIRD FLIES LEG OF LAMB WITH CRANBERRY SAUCE p. 21 CRUNCHY GOAT-CHEESE Preparation: 30 minutes CANAPÉS p. 17 Resting: 15 minutes Preparation: 10 minutes Cooking: about 1 hour, 15 minutes Cooking: 20 minutes Cost per serving: about $9.00 Cost per serving: about $5.50 8 servings ORganic GUADO PUB 10 AL TASSO 4 servings Lamb IL BRUCIATO FRESCOBALDI 1 leg of lamb, 11347018 An intense, fruit-forward Spanish wine made 300 g (10 oz) semi-firm goat cheese CASTELLO $24.95 from organic Mourvèdre grapes grown in (Chèvre Noir or similar) DI POMINO about 1 to 1.3 kg (2.2 to 3 lb) 00065086 22 mL (1 1/2 tbsp) butter 12 slices of bacon the Mediterranean region of Jumilla. $18.85 60 mL (1/4 cup) whole-grain mustard Comoloco is produced with unquestioned 30 mL (2 tbsp) Graham cracker crumbs 30 mL (2 tbsp) plain bread crumbs 3 cloves garlic, chopped consideration for the environment 30 mL (2 tbsp) crushed almonds 6 sprigs rosemary and without compromise on quality. 60 mL (1/4 cup) crushed pecans Zest of 1 lemon Delight takes flight! Zest from 1/2 lime 10 mL (2 tsp) ground pepper 1 mL (1/4 tsp) ground coriander 250 mL (1 cup) red wine 1 egg, beaten 250 mL (1 cup) veal or beef broth 12 thin slices of green apple Salt SAQ CODE: 500 mL (2 cups) baby arugula Cranberry sauce 12207957 500 mL (2 cups) curly leaf lettuce, shredded 750 mL (3 cups) fresh or defrosted cranberries Walnut oil, to taste 250 mL (1 cup) red wine Aged balsamic vinegar, to taste 1 yellow onion, finely chopped 1. Preheat oven to 190°C (375°F). 2. Slice the cheese 125 mL (1/2 cup) brown sugar into 4 cm (1.5 in) cubes. 3. Place butter in a bowl and 2 sprigs rosemary melt in microwave. 4. Add Graham crackers and bread Salt and pepper crumbs to melted butter. Incorporate nuts, lime zest and 1. Sauce: In a saucepan, combine the wine, onion, brown sugar and coriander. 5. Dip cheese cubes into the beaten egg, then rosemary sprigs and bring to a boil. Let reduce by a quarter, uncovered, roll into crumb-and-nut mixture. 6. Place cheese cubes about 10 minutes. Add the cranberries, cover and simmer 5 minutes. on top of apple slices. 7. Arrange canapés on a baking Let cool. Remove the rosemary sprigs and season with salt and sheet lined with parchment paper. 8. Bake in the centre pepper. 2. Preheat oven to 200ºC (400ºF). 3. In a small bowl, combine of the oven for five minutes or until cheese is slightly the mustard, garlic, leaves from three of the rosemary sprigs, lemon melted and the coating is golden brown and crunchy. zest and pepper. Brush the surface of the lamb with this mixture. 9. Serve immediately atop the mixed greens and drizzle Lightly season with salt, then wrap the lamb in the bacon and tie with with walnut oil and balsamic vinegar. kitchen twine. Slide the remaining three rosemary sprigs under the twine. 4. Pour the wine and broth into a roasting pan, place a rack in the pan and set the lamb on top. Roast in the centre of the oven for 1 to 1 1/4 hours. Remove from the oven, cover in aluminum foil and let rest 15 minutes. 5. Serve with the cranberry sauce.
Prices are subject to change without notice. 65 THE SPIRIT OF SHARING / HOLIDAY 2018
ComolocoSept2018_finales3.indd181664-COMOLOCO-SAQ-ANG.indd 2 1 2018-10-012018-10-01 12:13 13:17 PM SEAFOOD GRATIN p. 22 STAR-SHAPED CHOCOLATE Preparation: 30 minutes MOCHA CAKE p. 25 Cooking: 25 minutes Preparation: 30 minutes Cost per serving: about $7.50 Cooking: about 25 minutes 6 to 8 servings Cost per serving: about $2.90 Parsnip purée 6 to 8 servings 450 g (1 lb) parsnips, peeled and sliced CABRAL Cake RESERVA 45 mL (3 tbsp) butter 375 mL (1 1/2 cups) all-purpose flour ESPECIAL AIX ROSÉ 60 mL (1/4 cup) milk TAWNY 13465114 125 mL (1/2 cup) cacao powder 00625871 Salt and pepper $20.55 15 mL (1 tbsp) baking powder $17.85 Seafood gratin 2.5 mL (1/2 tsp) salt 45 mL (3 tbsp) olive oil 8 eggs, at room temperature 18 large shrimp 500 mL (2 cups) sugar 12 large scallops 125 mL (1/2 cup) melted butter 2 shallots, chopped 60 mL (1/4 cup) brewed espresso THE WORLD’S 250 mL (1 cup) white wine 1. Place oven rack in the middle position. Preheat oven to 180°C (350°F). 250 mL (1 cup) seafood stock or broth Line one 43.8 cm x 29.2 cm X 2.54 cm (17.25 in x 11.5 in X 1 in) baking MOST ADMIRED 250 mL (1 cup) 15% cooking cream pan with parchment paper (you want a thick enough cake, so make sure 500 mL (2 cups) Emmental, grated pan are adequately deep). 2. In a bowl, combine flour, cacao, baking Salt and pepper powder and salt. Set aside. 3. In a separate bowl, whisk eggs and sugar FRENCH WINE Fennel fronds, for garnish with electric beater until mixture turns white, triples in volume and falls 1. Cook parsnips in boiling salted water until tender. 2. Strain from beaters in a flat, ribbon-like pattern (approximately 10 minutes). and purée with butter and milk until smooth. Season with salt and Using a spatula, gently fold in the melted butter and hot espresso. BRAND IN 2018 pepper. Set aside. 3. In a large pan, heat oil and sauté shrimps 4. Sift flour mixture into egg mixture and gently fold using the spatula. until golden. Remove from pan and set aside. 4. In the same pan, 5. Divide batter and pour onto lined and greased pan. Bake in the oven set over high heat, sear scallops 2 minutes on each side. Remove for approximately 25 minutes or until toothpick inserted in the centre According to Drinks International – March 2018 from pan and set aside. 5. In the same pan, set over medium heat, comes out clean. 6. Let cool approximately 10 minutes. Unstick cake by add onions and white wine. Let reduce until nearly evaporated. gently running a knife along the sides of the pan. Unmould and let cool 6. Add stock or broth and let reduce by half. 7. Add cream and on rack. 7. Using star-shaped cookie cutters of various sizes, cut out stir until thick. 8. Add shrimp and scallops and transfer mixture and stack cakes. Dust with icing sugar and serve with the coffee liqueur into oven-safe dish. Spread parsnip purée over top and sprinkle chocolate sauce. with cheese. Broil until cheese is golden and bubbly. Garnish with Find the chocolate and coffee liqueur sauce at SAQ.COM/MAGAZINE fennel fronds before serving.
BEEF TENDERLOIN AND CHORIZO BROCHETTES C3 MINI MANCHEGO WITH PLUM AND CORIANDER p. 63 AND SERRANO HAM PUFF PASTRIES p. 60 Preparation: 12 minutes Cooking: 10 minutes Preparation: 20 minutes Cost per serving: about $5.00 Cooking: 20 minutes 4 servings (12 brochettes) Cost per serving: about $1.00 per puff Makes 12 puff pastries 10 mL (2 tsp) vegetable oil VILLA CONCHI CAVA BRUT 1 French shallot, chopped 1 400-g (14-oz) package SELECCIÓN 1 clove garlic, chopped puff pastry 12956456 $15.80 10 mL (2 tsp) ground coriander seeds 4 slices Serrano ham 160 mL (2/3 cup) red wine CAMPO VIEJO (or prosciutto), 250 mL (1 cup) plum sauce 11462446 $14.30 cut into julienne Bamboo skewers 30 mL (2 tbsp) pesto (homemade 500 g (1 lb) large beef tenderloin or store-bought) cubes (24 total) 60 mL (1/4 cup) Manchego cheese, shaved 200 g (7 oz) chorizo, cut into 1 cm (1/2 in) slices Freshly ground black pepper 1 small red onion, cut into cubes 1 egg, beaten with a little cold water 1 red bell pepper, cut into cubes 1. Preheat oven to 190°C (375°F). 2. Roll out half the puff pastry, 1 yellow bell pepper, cut into cubes about 3 mm (1/8 in) thick. 3. Using a 5 cm (2 in) cookie cutter, 1. In a small saucepan, heat the oil over medium and sauté the shallot, make 12 disks of dough. 4. In a bowl, mix together the ham and garlic and coriander for 1 minute. 2. Add the wine and let simmer for pesto. Stir well. 5. Divide and spread the mixture on each disk, 1 minute. 3. Add the plum sauce, mix well and remove from heat. Let leaving the edges free to seal later on. 6. Add the cheese in the cool. 4. Soak the bamboo skewers in water for 15 minutes. 5. Prepare same manner. Season with pepper. 7. Roll out the other half of the brochettes by alternating beef, chorizo, onion and bell pepper. the dough and cut out another 12 disks. 8. Using your finger, 6. Place the brochettes on a large plate. 7. Brush with a bit of the sauce moisten the edges of the garnished disks with egg wash. 9. Top prepared in steps 1 to 3 and refrigerate for 20 minutes. 8. Preheat with one dough disk and seal with your fingers. 10. Repeat the barbecue (or a skillet) to high. 9. Place the brochettes on the hot same steps with all the other disks. 11. Brush the puff pastries barbecue and reduce heat to medium. 10. Grill for 7 or 8 minutes, with the remaining egg wash. 12. Place puffs on a baking sheet or until desire doneness. 11. Turn and brush the brochettes with the and cook in the oven for 15 minutes. 13. Turn off heat, open oven sauce several times while cooking. 12. Serve immediately. Presentation door partly and allow the pastries to finish cooking, approximately suggestion: rosemary (or other fresh herbs) and orange slices. 5 more minutes.
Prices are subject to change without notice. 67 THE SPIRIT OF SHARING / HOLIDAY 2018 Prices are subject to change without notice.
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