LOADS OF GIFT IDEAS — GIN GETS ITS OWN TASTE TAGS — HOLIDAY JOY ALL ABOUT AND SEASONAL BUBBLY DELIGHTS HOLIDAY 2019 HOLIDAY 186276-ROMAGNE-SAQ ANG.indd 1 PIACENZA A PARMA REGGIO-EMILIAREGGIO EMILIA MODENA BOLOGNA FERRARA FORLI’ CESENA RAVENNA N RIMINI 2019-07-23 16:30

Cover photo: Ariel Tarr SAQ.COM 29 28 TIPS USEFUL 26 12 ENTERTAINING 11 10 WHAT’S NEW 09 AGENDA THE ON



perfect pairingsperfect A practical guide for on your calendar dates these Mark our croque monsieur trio monsieur croque our with brunch alazy Plan New taste tags for gin! for tags taste New retro-inspired recipes recipes retro-inspired to our thanks Christmas laid-back and afun Enjoy oysters and cheese platter cheese and oysters your with to serve What favourite finds favourite their share employees Our 24 NUMBER 11 NUMBER / MAGAZINE

CONTENTS

47 100% LOCAL 44 40 COCKTAILS 36 34 TRENDS 32 30 GIFT IDEAS 47

next destination Emilia-Romagna is your Italy’s alert! Foodie crazy-inspiring project Mantha’s Pierre Gatineau’s AiR Distillerie: and budget taste every for sets Gift in cocktails is in! is cocktails in Coffee hot! hot, Hot, pop-up bar Le Miracle Pierre-Hugues Marois’ bar: the Behind the New Year and beyond! Year and New the Cocktails to celebrate your loved ones ones loved your to give gifts DIY Three 30

65 RECIPES 62 ARRIVALSNEW 61 59 56 PROFILE 52 INTERVIEW 43

xetoa products Exceptional

worldwide succes asparkling DOC: Prosecco Dervieux of Faux Bergers Sylvain and Guay Andréanne Tremblay, Émile Chefs bubbly + how they’re made they’re +how bubbly The three main categories of Champagne in all its glory its all in Champagne you won’t want to miss want won’t you HOLIDAY 2019

52 GUIDE TO WINES AND SPIRITS THE SPIRIT OF SHARING ISSN 2561-1585 SCATTERED THROUGHOUT THE MAGAZINE, THE FOLLOWING TASTE TAGS DIRECTOR – EXPERIENTIAL MARKETING – SAQ SERVE AS YOUR WINE GUIDE, PROVIDING DETAILS ABOUT EACH OF THE Ariane de Warren WINES AND SPIRITS FEATURED. PUBLISHER – SAQ Johanne Morrisseau TASTE TAGS / WINES CONTRIBUTORS – SAQ Éric Bertoldi, Sabrina Boucher, Jean-Pierre Ouellet, Julie Perreault, Emmanuelle Roy • light • full-bodied • full-bodied and the Category Management team • fruity-floral • woody • dry GROUPE TVA, PRESIDENT AND CEO • fresh • structured • fruity-woody France Lauzière MANAGEMENT • medium-bodied • light • light TVA Publications Inc. Custom Publishing Division • fruity-spicy • dry • semi-dry TVA PUBLICATIONS INC. • plump • subtle • fruity General Manager Robert Renaud Director, Omnichannel Content & Strategy • medium-bodied • medium-bodied • rich Karine Charbonneau Editorial Content Team • woody • dry • extra sweet Myriam Huzel, Gassendie Jocelyn Manager, • velvety • fruity-floral • exotic fruit Design Studio and Print Diane Gignac Project Managers Andrée-Anne Gauthier, Elodie De Smet Art Director Louis-Philippe Verrier Graphic Artist Blanca Arellano TASTE TAGS / SPIRITS Illustrator Valérie Bertrand Art Direction, Digital Platforms Guillaume Boudreau • Light • Thick and oily • Unique Editorial Staff Rémy Charest, Myriam Huzel, • Supple • Wood and vanilla • Intense Gassendie Jocelyn, Chantal Lapointe, Mylène • Subtle • Rustic • Iodine and smoke Tremblay Translators Kathleen Bernard, Duggan Richard Cayer Copy Editor and Proofreader • Balanced • Powerful Donna Jensen Photographers Julien Faugère, • Refined • Full Dominique Lafond, Éric Myre, Ariel Tarr • Fruity and spicy • Assertive Food Stylist Johanne Depelteau, Nataly Simard Prop Stylist Sylvain Riel Makeup Nathalie Dodon, Sylvy Plourde

ICONS / COCKTAIL SPIRITS ADVERTISING REPRESENTATION : 335174 CODE SAQ Sabrina Boucher: 514-254-6000, ext. 5115 SALES COORDINATOR Maria Perrotti PRODUCTION Head of French Revision Alain Bénard Director of Operations Johanne Perron Head of Copywriting Negotiations Mélanie Turcotte Researcher, Visual Content Emmanuelle Neaut Supervisor, Photo Department Domenica Rendina Team HERE’S TO A HEALTHY PLANET! Manager, IT Department Serge Mercier PRINTING TC Imprimeries Transcontinental A MAGAZINE THAT RESPECTS WE SAVE: THE ENVIRONMENT SAQ CUSTOMER SERVICE Printed on Rolland Enviro satin, 944 trees = 2 football fields Montreal: 514-254-2020 containing 100 percent post- Elsewhere in Quebec: 1-866-873-2020 consumer fibres, made from 138,549 kg CO2 = annual emissions by 46 vehicles All correspondence should be addressed to: biogas energy and certified FSC®, 1600, boul. de Maisonneuve Est, Montréal, Qc, EcoLogo, Processed Chlorine Free H2L 4P2, 514-599-2400, [email protected] 3,445,351 litres water = 1 Olympic-size swimming pool and Ancient Forest Friendly™. The THE SPIRIT OF SHARING, published four times following chart illustrates how a year, is produced by TVA Publications Inc. we’ve protected the environment, 827 GJ = annual energy consumption of 7 households Custom Publishing Division, in association with depending on the Rolland product the following SAQ departments: Marketing; used, then compared with the use Purchasing and Merchandising; Communications; of virgin paper: 42,237 kg garbage = 3 garbage trucks Quality Management; Sales and Legal Services. SAQ headquarters is located at 7500, rue Tellier, 179 kg NOX = emissions by 1 truck in 553 days Montréal, Quebec, H1N 3W5. THE SPIRIT OF SHARING is a registered trademark of CODE SAQ : 11396557 CODE SAQ the Société des alcools du Québec. Any : 12531394 CODE SAQ reproduction of articles, illustrations or photographs is strictly prohibited. Prices for products in the magazine are subject to change 100% without notice. Legal Deposit: Bibliothèque nationale du Québec, National Library of Canada.

Limited quantities. No layaways are permitted. Prices are subject to change without notice.

186906-DANDURAND-SAQ-ANG.indd 1 2019-09-30 10:51 NEW DIGITAL CONTENT EACH WEEK SAQ.COM/MAGAZINE

Cabernet Sauvignon 2016 WINS THE GOLDEN PALM

RED WINE CATEGORY GIFT IDEAS LET THE PARTY BEGIN! Vinalies Discover our top five Internationales bubbly-based cocktails, for a holiday season 2018, Paris, France that’s merry and bright!

100% LOCAL SPIRITS: ENTERTAINING FROM GRAIN TO GLASS A CLASSIC CHRISTMAS Pierre Mantha, from Gatineau’s AiR Distillerie, Getting ready for all your invites you to discover holiday get-togethers? his region by visiting Let yourself be inspired his top spots. by our tips and tricks for a simple and magical Christmas. USEFUL TIPS GIFT IDEAS FOR WINE LOVERS

Stop stressing over what to buy your loved ones! We have a ton of great gift ideas sure to please all the wine lovers on your list.

FROM PRINT TO DIGITAL Look for this icon in the Follow us on social media to share your likes magazine to access and comments. Ask questions and discover additional digital content. even more inspiring ideas!

186907-MASCOTA-SAQ-ANG.indd 1 2019-09-24 14:41 DID YOU KNOW? All profits made by ON THE AGENDA BISTRO SAQ on event and festival sites that we sponsor are given back to the organizations in question.

SAQ PROUD PARTNER JANUARY 16 TO FEBRUARY 8 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.

NOVEMBER 22 - 23 IGLOOFEST Igloofest attracts thousands of electronic music lovers who C come dance the night away in the Old Port of Montreal.

M With its icy décor, striking architectural visuals, program- ming featuring some of the best local and international Y DJs and wacky snowsuit contest, Igloofest is one of the

CM city’s coolest events and one of the country’s most popular winter destinations. MY igloofest.ca/en CY

CMY

K MONTRÉAL PASSION VIN FEBRUARY 7 - 16 Considered to be one of the most prestigious wine events in all of North America, Montréal Passion Vin offers wine lovers the chance to sample the QUÉBEC WINTER CARNIVAL world’s best vintages in the company of talented winemakers. This year’s programming includes five The Québec Winter Carnival is back, jam- tastings, two of which are served with lunch, and the packed with loads of festive fun: an incredible traditional banquet, where a renowned chef presents parade, exhilarating canoe race, an evening incredible food-wine pairings. Treat yourself to an of electronic music, a breathtaking palace for unbelievable experience! Proceeds go to the Hôpital Bonhomme, the traditional Jos’ Camp, and so Maisonneuve-Rosemont Foundation. much more! Once again this year, BISTRO SAQ will be onsite, ready to keep you warm with fondationhmr.ca/montrealpassionvin/en some amazing shows and delicious drinks served in ice glasses! carnaval.qc.ca/en © AUDET PHOTO LEARN MORE about activities and events sponsored by the SAQ. SAQ.COM/MAGAZINE 9 THE SPIRIT OF SHARING / HOLIDAY 2019

186911-LAGEDER-SAQ-ANG.indd 1 2019-09-25 15:20 BETTER SELECTIONS WITH WHAT’S NEW

OUR EMPLOYEES’ CHOICES NEW LOOKING FOR A NEW AND EASY WAY TO DISCOVER GREAT PRODUCTS? LOOK IN-STORE FOR OUR EMPLOYEES’ PICKS. THEY LOVE SHARING THEIR TASTE TAGS PASSION, ADVICE AND NEWEST FINDS WITH YOU! Often characterized by fragrances reminiscent PHOTOGRAPHY ÉRIC MYRE DISCOVER of resin and fir branches, these gins are flavoured more top picks at FOR GIN! by Northern Quebec’s vegetation, or by conifers SAQ.COM/MAGAZINE Gin’s popularity has been growing steadily over the years. This and wild mushrooms. They’re powerful and display trend is reflected in the impressive number of new gins — many a lot of character. produced right here in Quebec — that have found their way onto Main aromas: Labrador tea, dune pepper, TOP PICKS TOP PICKS SAQ shelves. There are so many different kinds on the market sweet gale, conifers. now so we’ve come up with a simple and practical tool: gin taste tags, to help you choose the bottle that’s right for you. Thanks to these eight taste tags, you’ll be able to quickly and These gins often display traditional lemon aromas Sonia Dianne easily find the profile you prefer. Find them in the product associated with dry gins, but also the refreshing descriptions on SAQ.COM and on our mobile app. Cheers! flavours of several other citrus fruits whose peel Brunette Dagenais is rich in essential oils. “I’ve had the pleasure “For more than 32 years, Main aromas: lemon, lime, bitter orange, pomelo, of helping customers I’ve been both dedicated bergamot, grapefruit. for 20 years now. Being and passionate about Traditional gins feature predominant aromas of juniper able to listen, share my my job. I enjoy helping berry and stand out with their notes of resin and discoveries, and make my customers, and pepper. Easily approachable, they’re perfect to start Unveiling a certain sweetness, these gins put forth recommendations... learning more about exploring and for your cocktails. dominant aromas of fruits such as berries, lychee, that is what I love the products offered apple and pear. Enjoyable neat or mixed with sparkling most about my job. at the SAQ. Among Main aromas: juniper berry, notes of resin and pepper. To elevate your evening my finds, I was water, they’ll add something special to your cocktails. SAQ Sélection Carrefour Angrignon to the next level, what’s SAQ Sélection Galeries Gatineau exceptionally taken Main aromas: strawberry, blueberry, blackberry, With their fragrances evoking lush vegetation, lychee, apple, pear. better than a bottle of with a product from these gins offer more or less subtle aromas of herbs Champagne? GH Martel Rhône: Benjamin Brunel and leaves, or even seeds, vegetables or roots. Cuvée Victoire Brut is Rasteau. This red wine irresistible, plus it boasts boasts beautiful, robust Their refreshing flavours are sometimes accompanied These gins have dominant fragrances of spices such an unbeatable quality- tannins, and exudes by delicate bitterness. as cinnamon, cubeb berry and other peppers, which price ratio! It’s great notes of blackberry Main aromas: tea, mint, lemongrass, dill, lead to more or less spicy and warm flavours, opening the door to a world of complexity. $39.00 served with canapés, and spice. It would algae, caraway, coriander, fennel, celery, angelica, CHAMPAGNE or to toast a special pair nicely with red cucumber, parsnip. Main aromas: cinnamon, cubeb berry, clove, anise, GH MARTEL occasion. And during meat, and all the cumin, saffron, cardamom. CUVÉE the holidays, make sure abundant holiday VICTOIRE $19.95 BRUT to buy a bottle of Rouge BENJAMIN meals! In keeping Very floral, these gins are pleasant and soothing. Pinot Noir/Chardonnay/ Gorge Vermouth, a BRUNEL with the holiday spirit, Marked by the aromas of the flowers they’re flavoured These intriguing gins boasting a strong personality RASTEAU Pinot Meunier, Quebec product that’s I recommend you try Champagne AOC Rasteau AOC with, just like a perfume, they possess a mysterious are aged in oak casks or, in certain cases, have been in Champagne / France perfect for sipping Red wine / France Artist in Residence and seductive aura. contact with flavouring smoke. Some woody gins can 12588921 / 750 ML around the fire after 00123778 / 750 ML Vodkalight. A Quebec Main aromas: rose, iris, violet, jasmine, lavender, also be used in cocktails usually prepared with whisky. a day spent skiing artisanal product that is chamomile, hibiscus. Main aromas: wood, smoke, vanilla. SCAN TO BUY outdoors. Enjoy it on SCAN TO BUY lower in alcohol — ideal the rocks, with a twist for creating cocktails of orange peel.” to impress your guests.” Gin taste tags are a registered trademark of the SAQ. 0 3 2 9 2 0 5 1 0 3 0 2 4 3 0 3 7 6 0 1 6 8 1 2 0 0 0 8 ENTERTAINING CELEBRATE with more colourful punch recipes. SAQ.COM/MAGAZINE AH! THE HOLIDAYS! A TIME TO REJOICE AND SPEND TIME WITH LOVED ONES. THIS YEAR, GET READY TO EMBRACE THE FESTIVITIES AND GET BACK TO BASICS. FOR MEMORABLE GET-TOGETHERS, OPT FOR AN ATMOSPHERE THAT COMBINES NOSTALGIC TRADITION WITH VINTAGE-INSPIRED RECIPES... ALL TOPPED OFF WITH PERFECT PAIRINGS, OF COURSE!

PHOTOGRAPHY ARIEL TARR

WHAT ARE WE EATING? Cocktail sausages, pineapple-glazed ham, potato salad, devilled eggs... sounds like your grandmother’s traditional holiday feast? That’s exactly what we were going for when we put together this year’s retro recipes with a modern, gourmet, and sophisticated twist. Discover our decadent adaptations of all your much-loved classics!

WHAT ARE WE DRINKING? For a one-of-a-kind celebration, follow our SHOOTING STAR, guide and dare to try something new when PUNCH VERSION it comes to serving wine. First off, pop open See recipe on page 65 and some bubbly with dinner! Bubbles are sure to at SAQ.COM/MAGAZINE pair nicely with all your buffet favourites and will definitely add a touch of whimsy to the evening. Rosés are also great, not only as an aperitif, but also paired with heartier meals like our pineapple-glazed ham and potato salad. And finally, impress your guests with a selection of local products; think honey wine, raspberry-flavoured ice cider, and strawberry wine. Cheers! PARTY... INSPIRED BY A WITH A PUNCH!

Want to wow your guests? Kick off the festivities by serving our Shooting Star punch! Made with gin and ice cider, a handful of berries, and a splash of delicate white cranberry juice, this punch is big on flavour and style! The detail that makes all the difference? Infusing the mixture with star anise — which adds depth of flavour. You can use fresh herbs for your brew, or opt for your favourite ready-to-drink tea bags. $25.05 DOMAINE PINNACLE Ice cider / Quebec 00734269 / 375 ML

CHRISTMAS SCAN TO BUY classic 0 0 8 5 4 7 4 5 0 0 0 1 4 2 Prices are subject to change without notice. 13 THE SPIRIT OF SHARING / HOLIDAY 2019 Tip For a perfect hard boil, place the eggs ENJOY in a pot, cover them with cold water, and the holidays to the max cook over medium heat. Once the water thanks to our tips and tricks boils, turn off the heat, cover and let sit for making your life easier. for 15 minutes. Finally, cool the eggs SAQ.COM/MAGAZINE under cold water before peeling them. PARTY TIME!

GRANDMA’S DEVILLED EGGS DEVILLED EGGS WITH Everyone’s familiar with devilled eggs — bites SMOKED SALMON of creamy deliciousness that get snatched See recipe on page 65 and from the table almost as soon as they’re at SAQ.COM/MAGAZINE served! But our version has a chic and fes- tive twist to it that you and your guests will adore. You could even go one step further and plate up a variety of flavours: lobster, crab, or Matane shrimp. Feeling even more decadent? Top your devilled eggs with bacon and blue cheese. Really want to be the host(ess) with the most(est)? Crumble some BBQ chips or finely diced fried pickles for an out-of-this- world garnish!

WHAT TO DRINK WITH THESE DEVILLED EGGS? To get the ball rolling, what could possibly be better than bubbly? Opt for a Spanish sparkling wine with fine bubbles and a thirst-quenching profile. Our rich and creamy devilled eggs pair perfectly with a Cava whose mouthfeel is ample. You could also go with a lively dry white, which is excellent for cutting through the salmon’s fattiness. And rosé is always a sure bet; it’s great year-round and perfect as an aperitif. In this case, choose a delicate rosé with notes of red berries to really make your devilled eggs shine.

$16.75 $16.95 CHARLES & PUYFROMAGE CHARLES BLANC $20.05 ROSÉ Muscadelle/Sémillon/ MESTRES Cabernet Sauvignon/ Sauvignon Gris/ CAVA 1312 Mourvèdre/Syrah, Sauvignon Blanc, Parellada/Macabeo/ Columbia Valley AVA Entre-Deux-Mers AOC Xarel-lo, Cava DO Rosé / United States White wine / France Sparkling wine / Spain 13189017 / 750 ML 13576594 / 750 ML 13232581 / 750 ML

SCAN TO BUY SCAN TO BUY SCAN TO BUY DID YOU KNOW? Fresh eggs are harder to peel. Your best bet is 0 0 8 5 6 6 2 2 0 0 1 1 0 5 0 3 5 0 5 2 9 1 1 0 1 1 4 8 0 8 4 3 7 0 0 1 1 3 2 0 1 0 to use eggs whose expiry date is nearing... Prices are subject to change without notice. it’ll make your job 15 THE SPIRIT OF SHARING / HOLIDAY 2019 so much easier! PUT TOGETHER the perfect holiday case with a variety or bottles: bubbly, For a lightTip and super- whites, reds and rosés. crispy batter, let your SAQ.COM/MAGAZINE mixture rest in the fridge for at least an hour. Also, use peanut oil to fry. Make sure your oil is hot enough; it needs to be THROWBACK at least 180°C (350°F). HAPPY HOUR

THE NEW BUFFET KING Cocktail sausages have always been a party staple. To give them a revamped look, deep-fry them until they’re golden brown and serve them with a honey-mustard dipping sauce. You can prepare the sauce ahead of time — you can even whip up a selection of sauces: spicy homemade ketchup, lemon and herbs mayonnaise, or sweet and sour orange.

FRYING 101 There are three ways to make a successful batter: with milk, carbonated water, or beer. Blond ale will result in a crispy batter and is often the ingredient of predilection for fish and chips. Milk is often used in dessert recipes, such as doughnuts, because it makes for fluffier batter. Try flavouring your batter according to your guests’ tastes. For example, our corn dogs are simply divine if you add a dash of smoked paprika, curry, or Cayenne pepper to the mix.

WHAT TO DRINK WITH THESE MINI CORN DOGS? Our mini corn dogs make for a super laid-back happy hour... and that calls for cold beer! For a perfect pairing, crack open a blond ale with hoppy accents and a touch of bitterness. Or, think outside the box and go with mead. Locally produced and utterly divine, mead is a demi-sec honey wine that would be simply sublime paired with our honey-mustard dipping MAKE IT VEGGIE sauce. More of a white wine drinker? A Chardonnay with the Expecting vegetarian “Aromatic and mellow” taste tag and a refreshing acidic profile guests? This recipe would really balance out the fattiness of the fried batter. is just as delish with tofu!

$17.50 COLUMBIA CREST $11.05 CHARDONNAY INTERMIEL GRAND ESTATES $3.75 BOUQUET Chardonnay, DUVEL PRINTANIER Columbia Valley AVA MINI CORN Blond ale / Belgium Honey wine / Quebec White wine / United States DOGS 00194431 / 330 ML 00855833 / 750 ML 12786717 / 750 ML See recipe on page 65 and at SCAN FOR INFORMATION SCAN TO BUY SCAN TO BUY SAQ.COM/MAGAZINE

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Prices are subject to change without notice. 17 THE SPIRIT OF SHARING / HOLIDAY 2019 DISCOVER two more lip-smacking IT’S glazed ham recipes and what to pair them with. DINNERTIME! SAQ.COM/MAGAZINE

PIÈCE DE RÉSISTANCE If there is one traditional dish we all know and love, it’s defin- itely baked ham! Economical and versatile, it’s the perfect dish to serve when you’re expecting a crowd. For classic holiday flavours, we suggest an orange and ginger glaze, seasoned with a sprinkling of cinnamon and star anise. Want to know the secret to getting that perfect golden colour and lip-smacking taste? Baste the meat every 15 minutes near the end of cook- ing time for a yummy caramelized exterior.

GORGEOUS GLAZE Pineapple-glazed ham is, without a doubt, the most popular ham recipe out there. If you want to try something new, turn to whatever alcohol you have in your home. You can get cre- ative with your combos and create mouth-watering glazes in no time! Try Port and cranberries, beer and maple syrup, or ice cider and pears.

GOURMET LEFTOVERS The advantage of cooking up a big ham is being able to use the leftovers the next day. Planning a brunch? Use your leftover ham to make omelettes, eggs benedict, buckwheat pancakes, grilled-cheese sandwiches, savoury cakes, or frittatas. At dinner, whip up batches of comfort food, such as endive and ham gratin, creamy pasta with ham and peas, or even pea soup!

WHAT TO DRINK WITH THIS HAM? To really highlight all the flavours of this recipe, we suggest a “Fruity and medium-bodied” red with notes of spice and GOOD TO KNOW fruits. A Chianti with hints of plum and cherry would pair The secret to a tender nicely with the orange glaze. Another great option would be a ham is cooking it low gourmet Spanish Grenache with a fruity bouquet. Or you could and slow. Braise or boil opt for a refreshing and fruity rosé to balance out the ham’s it one hour for every caramelized glaze. kilo (about 2 lbs.)

$16.30 $18.85 $14.00 SANTA DOMAINE FOCO CRISTINA DU VIEIL AVEN GARNACHA CHIANTI TAVEL CARINENA SUPERIORE Grenache/Mourvèdre/ Grenache, Carinena DO Chianti DOCG Clairette/Syrah, Tavel AOC Red wine / Spain Red wine / Italy Rosé / France 13803005 / 750 ML 11315411 / 750 ML 00640193 / 750 ML ORANGE AND GINGER-GLAZED SCAN TO BUY SCAN TO BUY SCAN TO BUY HAM ROAST See recipe on page 65 and at SAQ.COM/MAGAZINE 0 8 4 3 7 0 0 5 2 8 4 6 1 6 0 8 0 0 1 9 3 5 0 0 2 7 8 9 0 3 3 9 9 6 0 0 1 1 2 7 0 9

Prices are subject to change without notice. POTATO SALAD See recipe on page 66 and at SAQ.COM/MAGAZINE

GOURMET SALAD

THE MVP OF SIDE DISHES AMAZING ADD-INS WHAT TO DRINK WITH THIS SALAD? Most of us have fond memories of eating Add a bit of crunch and flair to your A bubbly with notes of white fruits and a traditional potato salad with hard- potato salad by mixing in toasted grains citrus would pair nicely with the acidic boiled eggs, mayonnaise, celery, and or nuts, minced fennel, or diced apples. yogurt and lemon dressing. Or be original relish — usually served alongside turkey, For an even more gourmet version, and uncork a bottle of rosé with dinner! A meatball stew, or meat pie. For a more throw in some crumbled blue cheese supple rosé with notes of fruit (think south- modern take on this much-loved classic, or grated firm cheese like Gruyere or western France) would really highlight oven-roast your potatoes and toss with Comté. Want to spice things up? Sprinkle the fresh herbs used in this recipe. If you arugula, creamy feta, and a rich yogurt in some powdered curry, mustard seeds, decide to add cheese or spices to your and fresh herb dressing. or ground coriander. salad, opt for a Pinot Noir from Oregon.

$14.75 $20.50 CHÂTEAU $17.05 BRIDGEVIEW BELLEVUE DOMAINE VINEYARDS LA FORÊT DE FOURN Pinot Noir, Fronton AOC Blanquette de Limoux AOC Southern Oregon AVA Rosé / France Sparkling wine / France Red wine / United States 00219840 / 750 ML 00220400 / 750 ML 12182770 / 750 ML

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Prices are subject to change without notice. 21 THE SPIRIT OF SHARING / HOLIDAY 2019 VEGETARIAN TOURTIÈRE See recipe on page 66 and at A VERY SAQ.COM/MAGAZINE VEGGIE XMAS

REVISIT OLD TRADITIONS More and more people are choosing to go vegetarian, either because of their beliefs, or simply to limit their meat intake. This holiday season, make sure to include everyone by adding a few veggie-friendly dishes to your menu... the options are endless! Spinach and squash lasagna, wild mushroom and Port pie, warm goat cheese and beet carpaccio, or our succulent vegetable tourtière!

TOURTIÈRE 1,001 WAYS Just like meat tourtière, there are many different ways to make vegetarian tourtière. Do it with ground nuts, millet, chickpeas, oats, lentils, tofu... the list goes on! To recreate the fragrant flavours found in traditional meat pie, use the following spices: allspice, cinnamon, and cloves.

WHAT TO DRINK WITH THIS TOURTIÈRE? Reds with the “Fruity and medium-bodied” taste tag go great with this recipe brimming with fresh vegetables and heady spices. Opt for a Bordeaux with fruity and herbal aromas — it’ll help bring out the leeks, sweet potatoes, and allspice featured in our recipe. Or go with a Grenache-dominated Côtes du Rhône with a fruity and spicy bouquet — its supple tannins and refreshing profile make it an easy-drinking wine to pair with a varied buffet. Finally, you can also choose a wine from Oregon, home to excellent Pinot Noirs. Known and loved for their elegance and finesse, these medium-bodied reds bring outstanding versatility to the table.

Tip $20.60 Make your dough ahead $16.15 LES VINS of time and freeze in CHÂTEAU DE VIENNE individual plastic-wrapped SAINT-FLORIN LES CRANILLES $24.95 disks. When ready to Merlot/Cabernet Sauvignon, Grenache/Syrah/Carignan, CLOUDLINE use, simply thaw in the Bordeaux AOC Côtes du Rhône AOC Pinot Noir fridge the night before. Red wine / France Red wine / France Red wine / United States 13188938 / 750 ML 00722991 / 750 ML 11334161 / 750 ML

SCAN TO BUY SCAN TO BUY SCAN TO BUY GET INSPIRED by our delicious recipes 0 3 5 2 0 7 2 1 5 9 9 8 0 7 0 3 7 6 0 0 9 8 1 3 0 3 7 5 0 0 0 1 2 0 8 6 9 6 5 3 1 9 for traditional tourtière and the perfect wine to Prices are subject to change without notice. pair them with. 23 THE SPIRIT OF SHARING / HOLIDAY 2019 SAQ.COM/MAGAZINE DID YOU KNOW? The meringue acts as a sort of insulator, preventing the ice cream from melting when heated. The delicious contrast between the hot meringue and cold ice cream is what makes this such an iconic, crowd- pleasing dessert.

THE BIG FINALE

IT’S THE BOMB! Now here’s a dessert that definitely won’t go unnoticed! Traditionally, baked Alaska is a sponge cake, filled with ice cream and topped with Italian meringue browned right before serving. Super practical, this recipe can be made in advance and stored in the freezer. Just take out when ready to serve and quickly brown the meringue... the perfect end to any meal.

WHAT TO DRINK WITH THIS BAKED ALASKA? For an unrivalled pairing, serve your baked Alaska with a delicate rosé Port. The Port’s explosive red berry flavours and refresh- ing palate will highlight the raspberries this recipe calls for. Another succulent sugges- tion would be to pop open a Quebec-made raspberry-flavoured ice cider. The cider’s rich texture is the perfect contrast to the light and fluffy meringue. Another great local product to stock up on this holiday season is fortified strawberry wine; the wine’s gourmet flavours of strawberry jam and caramel will have all your guests feeling merry and bright.

$14.75 $24.00 CABRAL $21.95 FERME FINE ROSÉ COTEAU BOURDAGES Tinta Barroca/Tinta Roriz/ ROUGEMONT FRANÇOIS Touriga Franca/Touriga FRAMBOISE DIGESTIF Nacional, Porto DOCP DE GLACE Fortified strawberry wine BAKED ALASKA Rosé Port / Portugal Liquorous cider / Quebec / Quebec See recipe on page 66 13858241 / 750 ML 13106429 / 200 ML 11833657 / 375 ML 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. 25 THE SPIRIT OF SHARING / HOLIDAY 2019 WHAT TO DRINK WITH YOUR CROQUE MONSIEUR TRIO? ENTERTAINING HAM-CHEESE: for a laid-back lunch, opt for Mott’s Clamato Caesar Original vodka-based ready-to-drink. It boasts all the spicy, herby, and acidic flavours found in a traditional Bloody Caesar — one of the most famous cocktails in Canada! APPLE-GOAT CHEESE: with their lower alcohol content, ciders pair perfectly with lighter meals, such as brunch. Sparkling cider Les Vergers de la Colline Le Cuivré , with its round body and moderate acidity, pairs nicely with goat cheese. Plus, the aromas of ripe apple, pear and peach will really highlight the apple used in this recipe. CROQUE MADAME: a sparkling rosé with fine bubbles and notes of red berries, like Mumm Napa Rosé, would make the perfect brunch-time drink! Just dry enough and refreshing enough to balance out the fattiness of the melted cheese, the buttered bread and the egg.

TAKE IT EASY the next day DURING THE HECTIC HOLIDAY SEASON, MAKE SURE TO SET SOME TIME ASIDE TO JUST UNWIND. HELPFUL HINT? COOK WITH LAST NIGHT’S LEFTOVERS! OUR GLAZED HAM RECIPE INSPIRED US TO REVISIT A FRENCH CLASSIC: THE CROQUE MONSIEUR.

HOT SANDWICH Bread, ham, cheese, and butter... a simple list for a scrumptious dish! You can also add your own twist depending on what you’re in the mood for. Try adding spinach, tomatoes, or some lovely Quebec cheese (think, Oka, Pied-de-Vent, Le Noble). You could even use your leftover raclette cheese. Bon appetit!

OUI, OUI MADAME! After a well-deserved sleep-in, treat yourself to a brunch fit for a king... and queen! Whip up a delicious croque madame and serve it with a light salad. Wondering what exactly is a croque madame? It’s a $11.40 traditional croque monsieur, but topped with an egg. MOTT’S $15.00 Easy, breezy, and delicious! CLAMATO LES VERGERS $34.85 CAESAR DE LA COLLINE MUMM NAPA A BIT OF SAUCE WITH THAT? ORIGINAL LE CUIVRÉ Sparkling rosé / Vodka cooler / Canada Sparkling cider / Quebec United States Some croque monsieur recipes call for a drizzle of 00569418 / 4 X 355 ML 11575627 / 750 ML 11442672 / 750 ML béchamel sauce. This decadent and rich version is definitely worth a taste! Simply spread the sauce over SCAN FOR INFORMATION SCAN TO BUY SCAN TO BUY your slice of bread, then layer with ham and cheese. Bake in the oven at 200°C (400°F) until cheese is melted and golden brown. USE your leftover ham to 0 0 0 6 5 9 1 2 0 0 6 7 8 6 0 0 8 4 1 1 2 5 0 7 2 4 4 8 0 0 8 5 2 8 3 2 0 0 0 1 7 4 make one of our yummy brunch recipes. Prices are subject to change without notice. 27 THE SPIRIT OF SHARING / HOLIDAY 2019 SAQ.COM/MAGAZINE USEFUL TIPS SAQ OYSTER PARTY! ANSWERS YOUR The holidays are the perfect time QUESTIONS to indulge in the things we love... PERFECT and oysters definitely fall into that category! Here’s what you should pair them with. What’s the best way to

White wines with this serve the different wines taste tag pair nicely and beers brought to a with oysters in their potluck-style dinner? simplest form, which is to say, PAIRINGS as-is and on ice. Dry, refreshing wines make the holiday iodine and salt flavours in the oysters really pop. MAKE THE HOLIDAYS SPARKLE If you prefer serving your oysters hot WITH BUBBLY! — Rockefeller style or topped with melted Sequins, smiles and sparkling wine, now that’s cheese — opt for a “Fruity and vibrant” white the perfect cocktail for a holiday season done or bubbly. The acidity and effervescence of these right! Follow our simple and practical guide wines help cut the fattiness in these recipes. on how to pair your meals with your favourite bubbles or Champagne. For a delicious, one-of-a-kind pairing, think rosé! Then pair your oysters with a sweet and salty tomato and melon salsa, or with a mixture of lime, Served alone, bottles of sparkling caramelized onions, and honey. bearing this taste tag are great as an aperitif. They also pair nicely with smoked salmon. Looking to try something new? Pair a “Fruity and vibrant” THE TRADITIONAL bubbly with fish tartare, or a selection of CHEESE PLATTER SAQ Start by opening canapés, such as crab and lime, or goat all the wine bottles and cheese and grapes. Cheese platters are a party classic, and can be dividing them by category served during happy hour or at the end of a (rosé, white, red). Next, fill a Wines from this category pair per- meal. Here are a few tips on how to pair your large bin with ice and add all the fectly with seafood bites (think cheese platter with wine. bottles that are best served cold lobster or scallops), puff pastry If your platter contains several types of (white wine, beer, bubbly), then canapés, or Parmesan straws. cheeses (firm, semi-firm, soft, and blue), opt place any room-temperature Boasting a more robust texture, “Aromatic and for a versatile wine. If you prefer red, go with bottles in a separate bin. You can mellow” bubbly is a great alternative to white a “Fruity and medium-bodied” or “Aromatic position both bins next to your wines from the same category. Their intense and supple”. Feel like white? Try a “Fruity home bar, making sure to lay out aromas and sophisticated charm make them and vibrant” or “Aromatic and mellow” wine. a selection of glasses, as well as a the ideal accompaniment to white meat, fatty Alsace wines with the “Fruity and sweet” taste few pitchers of water so that your fish, or poultry. tag are also a great choice; Gewürztraminer guests can stay hydrated between and certain Rieslings will balance out the drinks. By presenting the night’s Finishing a meal with a glass of saltiness of the cheese. If you’re feeling more libations like this, your guests bubbly is always a treat. Sweeter laid-back, crack open a beer! The bubbles and will be able to sample various wines pair nicely with apricot tart, refreshing taste will marry perfectly with your products and make delightful strawberries and Chantilly cream, cheese platter. And finally, blue cheese is deli- discoveries, or stick with what they or crème brûlée. cious when paired with sweet wine or Port. like best. Finally, if you’ve run out If you’re serving firm cheese, pair it with of room, remember that a balcony WEIRD BUT WONDERFUL! either a Port or wine jelly, or chutney. Goat can become a makeshift bar for Have you ever tried chips with bubbly? Try this cheese, Brie and Camembert go great with the night! Simply set up a table strange (but succulent!) pairing at your next olives, roasted peppers, and caramelized happy hour... your taste buds will thank you! onions. If you choose to save your cheese on your balcony and place your The wine’s fine bubbles and zestiness act as platter for dessert, serve it with a selection bottle-filled bins on top of it. the perfect counterbalance to the chips’ high of fruit, such as apples and pears, or some fat and salt content. toasted almonds. FACEBOOK.COM/SAQ SET OF HOMEMADE AROMATICS

TREAT Products for creating gin Aand flavour- MULLED WINE SPICES your loved ones to one ing vodka have become increasingly of our great gift ideas popular with cocktail lovers. Instead Mulled wine has become a must for wine lovers. Check out of buying one of these sets, we sug- during the holiday season. Gener­ our gift guide on gest making your own homemade SAQ.COM/MAGAZINE ally prepared with red wine, spices assortment. Not only is this gift idea and honey, it can also be made with extremely easy to make, but it will cider. If you’re looking to offer a be sure to delight your loved ones. one-of-a-kind gift, why not make Gift ideas WHAT SPICES SHOULD YOU USE? your own spice mix? Simply put To create aromatic sachets, all you together some pretty sachets LOOKING TO OFFER YOUR HOSTS AN ORIGINAL GIFT AT YOUR NEXT need are a few spices and a bit of containing the main spices used to HOLIDAY DINNER PARTY? SKIP THE UBIQUITOUS BOX OF CHOCOLATES AND creativity. You can create many fla- make it, such as cloves, cinnamon sticks, and star anise. For a final GIVE THEM A HOMEMADE PRESENT THEY’LL NEVER FORGET. HERE ARE vour combinations by gathering together different herbs and spices. touch, dress up the sachet with our THREE AMAZING IDEAS THAT’LL PLEASE ANY FOODIE! Laurel, juniper berries, rosemary, mulled wine recipe (see page 44) coriander, cardamom… there are and you’re done! PHOTOGRAPHY DOMINIQUE LAFOND so many options! If you’re a decent WHICH WINE SHOULD cook, simply follow your instincts. YOU USE? For newbies, there are many reci- There’s no need to get the finest pes available online that will help vintage to make this recipe. However, you put something together. Once CLEMENTINE-FLAVOURED VODKA you should avoid more tannic you’ve selected your spices, put wines, like Malbecs and Cabernet them into a bottle, then add the In recent years, Quebec’s passion for vodka has taken off, particularly because Sauvignons. Opt instead for a wine spirit. Let the mix macerate for at local producers have created so many excellent examples. A popular ingredient marked with a “Fruity and Light” least 24 hours, but if you want a in cocktails, this spirit is also well known for its great versatility. If you have a taste tag, since it will allow more stronger flavour, leave the bottle to vodka-lover in your circle of friends, surprise them with a bottle of vodka room for the subtle aromas of the infuse for several days. Strain the flavoured with clementine. Its pleasant citrus flavour will add a delicate spices to come through. Presenting mixture before serving. fruity note to their cocktails. the selected bottle with the sachet of spices tied around the neck will HOW TO MAKE FLAVOURED VODKA definitely make a delightful gift! To make this spirit, choose a neutral-tasting vodka so that the clem- entine flavour can take centre stage. Simply boil the freshly squeezed juice of five or six clementines with 1/2 cup (125 mL) of sugar and 1/4 cup (60 mL) of lemon juice. Let cool, then add 4 cups (1 litre) of vodka and leave to macerate in the refrigerator for two weeks. Pour into a retro-looking bottle and there you have it – an original gift that’s sure to please!

$9.45 $35.00 DONINI TITO’S MERLOT Vodka / United States Red wine / Italy 11668962 / 750 ML 00160358 / 1 L

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0 0 6 1 9 9 4 7 0 0 0 0 2 0 0 8 0 0 0 1 6 0 6 1 5 2 1 4 THE SPIRIT OF SHARING / HOLIDAY 2019 Underneath More the IDEAS GIFT CARDS ARE ALWAYS GREAT! Made from 100% recycled cardboard, our gift cards make the perfect stocking stuffer! Available in a variety of denominations (from $10 to $500), they never expire and are accepted at all SAQ stores. THE GIFT THAT TREAT YOUR LOVED ONES TO DELIGHTFULLY GIVES BACK OFFER A WORLD FESTIVE GIFT SETS! FROM SPARKLING WINE, Wrap your bottles in one TO SPICED RUM, OR WHISKY, — WE HAVE GIFT of our lovely gift boxes, OF DISCOVERIES treeIDEAS FOR EVERY TASTE AND EVERY BUDGET! available for just $0.50 each. Treat the wine and spirit lovers Plus, you’ll be supporting (and the foodies!) in your life the Food Banks of Quebec. to an SAQ workshop. Know Available in two sizes; someone who would like to ask for yours at the cash! learn more about food-wine pairings, cocktail creations, gin, whisky, bubbly, etc.? LOCAL GIFT SET With a vast selection of SAQ by ITHQ workshops to choose Rum lovers will definitely from, you’re sure to find enjoy unwrapping a bottle something for everyone on your of Quebec’s first spiced POP GIFT SET! list. Go to: atelierssaq.com/en rum. Made in Cowansville, Heading to the in-laws, $19.25 for more information or to Chic Choc rum is aged three or participating in a gift ZONIN purchase a gift voucher. to five years and delivers exchange among friends? CUVÉE 1821 GIFT SET notes of Northern spices This versatile gift set includes Prosecco DOC FIND reminiscent of Quebec a 750 ml bottle of bubbly Sparkling white wine / Italy even more gift set ideas. forests. It’s the ideal spirit and two one-of-a-kind 14179494 / 750 ML SAQ.COM/MAGAZINE to add to all your cocktail flute glasses, perfect for creations. This set comes any occasion. We’re willing SCAN TO BUY with a 750 ml bottle, to bet this gift will be a TASTING two mugs, and a tuque! raging success! 0 8 0 0 2 2 3 5 0 3 3 3 0 5 GIFT SET $56.50 Tennessee whisky is known CHIC CHOC and loved by all, and this GIFT SET set lets you sample five Spiced rum / Quebec legendary Jack Daniel’s 14182061 / 750 ML products. Your loved ones are sure to enjoy this SCAN TO BUY selection of 50 ml bottles: Gentleman Jack, Tennessee Honey, Jack Daniel’s Old 0 0 8 5 4 7 4 5 0 0 0 4 4 9 No. 7, Tennessee Fire and Single Barrel.

$25.30 JACK DANIEL’S GIFT SET Whiskey / United States 13019122 / 5 x 50 ML

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Prices are subject to change without notice. 33 THE SPIRIT OF SHARING / HOLIDAY 2019 TRENDS

CAFFEINE want to discover coffee’s large spectrum HOLIDAY-CHEER COFFEE of aromas. We love our coffee like we love our wine; it’s intricately linked to our olfac- 1 drink KICK tory/gustatory memory,” explains bartender Ingredients Pascal Audet. 45 mL (1 1/2 oz) maple cream liqueur TREND LOVERS ALL AGREE: COFFEE 45 mL (1 1/2 oz) 2% milk COFFEE-COCKTAIL 1 pinch cinnamon SHOULD BE THE STAR INGREDIENT IN ALL YOUR Alcohol-based coffees are a winter classic. 1 pinch ground ginger COCKTAILS THIS HOLIDAY SEASON! Traditional Irish coffees, as well as Brazilian 1 Nespresso Roma capsule ones, have always been popular picks, but a (espresso format — 40 mL) BY CHANTAL LAPOINTE PHOTOGRAPHY ARIEL TARR new trend has been brewing for a few years Whipped cream now. Mixologists have started to add coffee to some of their lighter, more refined recipes. Preparation Served hot or cold, coffee-infused cocktails Heat the milk and spices. Add the Microbreweries started the trend by adding are generating a whole lot of buzz. Usually maple cream liqueur and stir. Pour coffee to their beer recipes. Following suit, reserved as an end-of-meal libation, they can the hot milk over the Roma espresso. national cocktail competitions, like Made with also be enjoyed as an aperitif. Pascal Audet’s Top with whipped cream. Love, began adding a barista category to their top pick is a Negroni Nero: “Gin, Campari, and programming. Even Nespresso’s gotten on Vermouth; the sweetness of the Vermouth is board by introducing a wide variety of coffees really heightened by the coffee.” that mix well with cocktails and posting mul- tiple drink recipes on their website. COFFEE DELICIOUSNESS “Incorporating coffee into cocktails was Each fall, Fanny Gauthier, co-owner of Ateliers just the next logical step in our quest for & Saveurs, a school specialized in cooking, new discoveries,” points out Katrine Gouron, wine, and cocktails, offers a cocktail work- Coffee Ambassador for Nespresso Canada. shop centred around java. According to this “Plus, it’s a great way to promote the much- seasoned mixologist, coffee can be enjoyed loved beverage. You can mix it with gin or in cocktails, hot or cold, with or without alco- tequila for a refreshing drink that highlights hol. “Certain aromas develop more deeply the bitter and earthy aromas of the coffee, or when a cocktail is served cold,” says Gauthier. create a more intense cocktail with notes of “It allows us to discover a second layer of caramel by combining it with whisky or rum.” flavours.” And as for what blend to use? “Use whatever you have on-hand. Flavoured cap- FOR THE LOVE OF COFFEE sules are a huge time saver.” Pascal Audet An average Canadian drinks 152 litres of cof- recommends using a pale roast, as it’ll exude fee per year, making us the third biggest more flavour. coffee drinkers in the world, just after Finland and the Netherlands. We’re also among the PERFECT PAIRINGS biggest coffee consumers outside our homes; Coffee just naturally goes hand-in-hand with with the proliferation of baristas and specialty certain spirits. Think coffee-based or citrus cafés, the gourmet coffee trend is definitely liqueurs, spiced rum, cognac, Cointreau, or on the rise. vodka. As for aromatics? “Mint, hazelnut, Maelstrøm Saint-Roch, a café/bar located Espelette pepper, maple syrup, vanilla, and $29.50 in Québec City, is open for business morning caramel are all delicious options,” summarizes COUREUR and night. In the AM, customers drop by for a Fanny Gauthier. DES BOIS cup of coffee, while in the evenings they get to Cream beverage (maple) / Quebec choose from a vast selection of drinks, many 11091921 / 750 ML of which are made with — you guessed it — coffee! “We’re experiencing a new surge in SCAN TO BUY all things coffee. People are interested in knowing where their coffee comes from, what type of grain is used, how it’s roasted, they 0 0 8 5 4 7 4 5 0 0 0 4 3 2

35 THE SPIRIT OF SHARING / HOLIDAY 2019 TRENDS

If someone name dropped Emilia-Romagna in a wine and food context, you might have trouble finding it on your mental map of Italy, more than you would with, say, Tuscany, Sicily, or Veneto. Nonetheless, the area has imparted EMILIA-ROMAGNA a whole lot to the way Quebecers eat each and every day — just think Parma ham (that most famous Italian prosciutto), balsamic vinegar of Modena, and Parmesan cheese. It’s also the homeland of the ubiquitous Bolognese sauce (named after regional capital Bologna), which has inspired our local meat-and-to- mato-based red sauce a.k.a. an integral part of Quebec cuisine even if you’re not Italian.

COPIOUS CUCINA Such world-renowned recipes and products are just some of the specialties coming out of “Italy’s breadbasket” in the peninsula’s TUCKED BETWEEN THE APENNINES AND THE northeast. The rather fertile plain hugging the River Po is what’s behind Emilia-Romagna’s ADRIATIC IN ITALY’S NORTHEAST, THERE’S STILL top-notch agricultural status in Italy. Wheat for A LOT TO LEARN IN THE WAY OF WINES FROM pasta, risotto-making rice, cheeses (the staple THIS REGION, ALTHOUGH WE ALREADY KNOW Parmigiana Reggiano and Squacquerone di million hectolitres, which translates into Romagna DOP), peaches, nectarines, pears, roughly 1.1 billion bottles! In keeping with the QUITE A BIT ABOUT LOCAL GASTRONOMY. melons, asparagus, garlic, and olives are pro- rest of Italy, the region’s vineyards have seen duced here in copious amounts. a lot of qualitative growth in recent decades, BY RÉMY CHAREST The area is also famous for a myriad and even more recently, a bigger focus on of meat products like mortadella, pancetta, the environment. Basically, we’ve seen the capocollo, and salami cacciatore, as well as region move away from rustic wines for local a cornucopia of olives, olive oil, and succu- consumption to world-class production with lent cherries. Comforting dishes like tortellini a robust presence on global markets. in brodo (bite-sized stuffed pasta in a rich broth), lasagna, and erbazzone (a flaky pie A FOCUS ON GRAPES made of Parmesan, spinach, and pancetta) top In Emilia-Romagna, the local and ubiquitous the list of traditional local dishes. Permission white Trebbiano grape is fodder for 30% of local to drool granted. yields. That said, the region is better known Famous chefs know how to put all these for two reds — Lambrusco and Sangiovese fabulous staples to work, especially Massimo — which both make up about 17% of regional Bottura, whose Osteria Francescana has earned production. Bordeaux-based reds and whites its number one spot on the 50 best restaurants like Sauvignon and Chardonnay also figure into in the world — twice (2016 and 2018). With the equation here. panache, playfulness, and even a side of wry, Lambrusco, a sparkling red with aston- Bottura has been able to meld tradition with ishing tannins, once enjoyed a certain renown the now in his highly sought-after kitchen. before falling a bit by the wayside. Industrial production methods, a far cry from the grape’s WINE WITH THAT? country origins, were part of what possibly Since it’s Italy we’re talking about, you know disenchanted drinkers. That said, over the last that local wines are the perfect pairing for decade, this red has recovered thanks to wine- local foods. The region isn’t famous for great makers who practice a more diversified and crus or prestigious appellations, but it’s well- less sugar-forward craft. With its tannic char- known for making a dizzying amount of wine, acter and nice acidity, Lambrusco is a perfect delectable and friendly ones for the most part. pizza wine when served chilled, making for Emilia-Romagna is the country’s third the perfect complement to fatty cheese and biggest wine-producing region volume-wise, tomato flavours. It can also provide an ener- after Veneto (to the north) and Puglia (Italy’s getic pairing with regional charcuteries and heel). In 2018, yearly output exceeded eight foods on the richer side.

37 THE SPIRIT OF SHARING / HOLIDAY 2019 TRENDS

When it comes to Sangiovese, which is often associated with neighbouring Tuscany, Emilia-Romagna is no small contributor to the world supply, generally under the Sangiovese di Romagna DOC label. Terroirs are relatively varied here and can be found around Bologna, the region’s core, as well as seaside Ravenna. As a general rule, the wine tends to be fruity and generous, supported by good tannins, sometimes a bit rustic. In Quebec, the Sangiovese from Emilia-Romagna has gotten a lot of exposure in no small part thanks to a producer with a whole lot of personality: Umberto Cesari. A regional engine of sorts, this house (est. in the 1960s) is notably responsible for Liano, a very fruity red made of Sangiovese and Cabernet Sauvignon that Quebec seems to love. With annual production surpassing the A REGION WITH INFINITE CHARM three million bottle mark (the line goes far beyond Liano alone), Cesari has done much Besides its rich culinary output, the Emilia-Romagna region is teeming in the way of bolstering quality and waving with historic places and noteworthy cities. Ravenna, by the Adriatic Sea, the Emilia-Romagna flag on the international is a city where you can behold magnificently preserved, one-of-a-kind, stage: 90% of output is exported — especially ancient mosaics. Bologna is the oldest university city in Europe (1088) to Quebec and the rest of Canada. and an economic hub. Piacenza (Plaisance) and Parma overflow with Will Emilia-Romagna end up winning fabulous historical buildings, while the castles and manors you’ll find in us over as much as Italy’s other wine- the surrounding countryside tell of the region’s wealth. Need to bounce producing regions? Its quite affordable wines back from all the culinary abundance? Go for a hike or ski the peaks already pair perfectly with a cuisine that’s of the Apennines, the mountain chain crossing central Italy. Tack on a very familiar to us. Just imagine the amount stroll along the gorgeous Adriatic beaches and you’ll soon lose count of we’d drink here if we paired this region’s wine Emilia-Romagna’s many charms, which are about equal in number to its with spaghetti bolognaise and lasagna every comestible delights. time we dug in!

$14.00 ROMIO $19.70 SANGIOVESE $14.60 UMBERTO DI ROMAGNA DOGHERIA CESARI SUPERIORE PINOT BIANCO SANGIOVESE RISERVA 2016 2018 DI ROMAGNA Sangiovese, Pinot blanc/Sauvignon RISERVA Romagna Superiore DOC blanc, Rubicone IGT Sangiovese, Romagna DOC Red wine / Italy White wine / Italy Red wine / Italy 12203892 / 750 ML 13425972 / 750 ML 10780338 / 750 ML

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186909-ARBOLEDA-SAQ-ANG.indd 1 2019-09-27 08:59 COCKTAILS THAT POP Sparkling wine is your best ally when it comes COCKTAILS to creating festive and chic cocktails. By mix- ing it with a neutral spirit, such as vodka, you get a million and one possibilities! Feel like a more gourmet cocktail? Try rimming your glass with large sugar crystals and topping your drink with a scoop of sorbet. Or, create a Christmassy cocktail by combining bubbly with cranberry juice and citrus liqueur.

BRILLIANT BLUE Citrus liqueur, like blue curaçao, is a home-bar must that’s sure to impress your guests! Its hypnotizing colour is reminiscent of the tur- quoise Caribbean Sea, while its refreshing taste transports you to the Islands. Pour yourself a drink and trade in the winter blues for tropical blue deliciousness! Versatile, this liqueur pairs nicely with sparkling wine (like in our Midnight Bubbles recipe), or with other base spirits, such LET THE as vodka, gin, tequila, or rum.

MIDNIGHT BUBBLES

1 drink Ingredients 15 mL (1/2 oz) vodka A splash of citrus liqueur (like blue curaçao) A splash of lemon juice BEGIN! 90 mL (3 oz) sparkling wine 1 orange zest

Preparation RAISE YOUR GLASS TO HOLIDAY MAGIC AND THE NEW YEAR... In a flute glass, combine the vodka, citrus liqueur, and lemon juice. Top up with the BUT BEFORE YOU DO, MAKE SURE TO FILL IT WITH ONE OF OUR sparkling wine. Stir using a mixing spoon. FESTIVE COCKTAIL RECIPES! PARTY PUNCH, BUBBLY COCKTAILS, Garnish with orange zest. CIDER-BASED DRINKS — WE HAVE SOMETHING FOR ALL YOUR SEASONAL CELEBRATIONS!

PHOTOGRAPHY ARIEL TARR ILLUSTRATION VALÉRIE BERTRAND

$39.25 ESKIMO Vodka / Canada 14128726 / 750 ML

SCAN TO BUY SPARKLING WINE / MIDNIGHT CREATE + + CHAMPAGNE = BUBBLES magical moments 0 0 6 2 8 5 0 4 8 5 1 0 3 6 courtesy of our top 5 sparkling wine cocktails. Prices are subject to change without notice. 41 THE SPIRIT OF SHARING / HOLIDAY 2019 SAQ.COM/MAGAZINE A LUXURIOUS LIQUEUR POPULAR PUNCH BECOME A PRO Blackcurrant liqueur (also called crème de A party staple if ever there was one, punch at pairing food and cassis) is widely known for its indissociable is the perfect drink to offer your guests this cocktails for any occasion. SAQ.COM/MAGAZINE alliance with white wine. Together, these two holiday season. For a more modern twist to an ingredients make for an iconic cocktail known age-old classic, make your punch in a pretty as the Kir. However, blackcurrant liqueur is pitcher rather than a punch bowl, and serve also great in a wide variety of other cocktails, it in elegant margarita glasses. You can even including those made with spirits. For a quick garnish your glasses ahead of time with lime go-to cocktail, combine blackcurrant liqueur wedges or fresh cranberries. with vodka and an acidic fruit juice (lemon, grapefruit, cranberry, etc.). Celebrating a VERY VERSATILE special occasion? Opt for a classic Kir Royal Don’t have all the ingredients on hand to whip made with Champagne or bubbly instead of up a delicious punch? Just improvise! With a white wine. solid splash of rum, most fruit juices, whether fresh or store-bought, make for a yummy CRAZY FOR CIDER drink! Have a can of coconut milk in your Quebec cider is a deliciously unique product pantry? Use it in lieu of juice, add a handful of we can definitely be proud of! It’s practical: it exotic fruit (starfruit, mango, pineapple), and keeps in the cellar for about five years, and you’ve got yourself a tropical paradise punch! once opened it can be stored in the fridge for several weeks. It’s also delicious: its all-natural apple aromas mingle with spices like cinnamon CRANBERRY-LIME-RUM PUNCH and ginger — flavours that are heightened when 12 drinks you warm the cider up, which makes for the perfect drink to cosy up with during the cold Ingredients winter months! 420 mL (14 oz) white rum 690 mL (23 oz) red cranberry juice STAR-STUDDED KIR or cranberry-raspberry juice 150 mL (5 oz) lime juice 4 drinks 45 mL (3 tbsp) sugar Ingredients Ice 360 mL (12 oz) Quebec cider, chilled Cranberries 250 mL (8 oz) sparkling water, chilled Lime wedges 90 mL (3 oz) blackcurrant liqueur 4 sprigs rosemary Preparation In a pitcher, combine all the ingredients Preparation except for the cranberries and lime Divide the cider and sparkling water wedges. Pour into margarita glasses. between four flute glasses. Add Garnish with cranberries and lime wedges. 3/4 oz of crème de cassis to each glass. Garnish with a sprig of rosemary.

LEARN ALL about Kir — a classic cocktail that’s great for any occasion. SAQ.COM/MAGAZINE

$25.20 $40.25 MONNA & FILLES DISTILLERIE CRÈME DE CASSIS DE MONTRÉAL Fruit beverage (blackcurrant) / ROSEMONT Quebec White rum / Quebec 10381661 / 375 ML 14033401 / 750 ML

SCAN TO BUY SCAN TO BUY RED CRANBERRY- SPARKLING STAR-STUDDED LIME CIDER WATER KIR CRANBERRY LIME-RUM + + = + JUICE + JUICE = PUNCH 0 0 8 1 4 2 5 8 0 0 0 0 2 2 0 0 6 2 7 8 4 3 8 7 2 6 2 7

Prices are subject to change without notice. 43 THE SPIRIT OF SHARING / HOLIDAY 2019 COCKTAILS

BEHIND zeal, however, because Marois got a second THE BAR chance to cut his teeth. Between graphic design contracts and shifts at La Distillerie, the scales tipped heavily in favour of mixology for Pierre-Hugues. And that’s where he finally found a place to PIERRE-HUGUES unleash his abundant creativity. “It might be the kind of glass you use, the colour of the cocktail MAROIS or your garnish, but there’s always a way to get In Pierre-Hugues Marois’ opinion, imaginative about what you’re doing,” explains establishments like Miracle get Pierre-Hugues, who uses his graphic design a very warm welcome each and PIERRE-HUGUES MAROIS IS A PROLIFIC MIXOLOGIST. chops to produce aesthetically pleasing liba- every year. “People just love the idea of a pop-up bar,” he says. DRAWING ON HIS GRAPHIC DESIGN TRAINING TO tions. His penchant for self-direction combined PUSH THE ENVELOPE ARTISTICALLY, MAROIS CREATES with insatiable ambition were no doubt two driving forces behind him making a name for DELECTABLE DRINKS THAT ARE DIVINELY INSPIRED himself in the industry. AND ONE OF A KIND. Much like his talented industry counter- parts, he was offered several enviable oppor- PHOTOGRAPHY JULIEN FAUGÈRE tunities, including a management position at Taverne Midway and contracts to dream up The Coldroom’s rather normal-looking façade cocktail menus. Marois was well on his way isn’t what’s drawing in throngs of Montrealers. to Quebec mixology stardom. Those who dare enter the nondescript door Looking for a challenge, he then turned on Saint-Vincent will be rewarded for their to mentor Daniel Boulianne, who was working efforts, however — just two flights of stairs on opening a speakeasy-style bar. Turns out it are all that’s standing between them and was The Coldroom. “I loved the concept, but I an intriguing interior with speakeasy vibes. was especially attracted to their desire to pro- Inside, it’s nothing short of brilliant. pel cocktail creation to new heights,” he adds. Yes, the upmarket décor is a draw, but the “The enchanting speakeasy allure was another cocktails are what keep the people coming back. big plus, and I fell in love with the place.” Designed by Pierre-Hugues himself, the menu This adventure led him to collaborate on is seductively creative and refined in a way you the Miracle project, a pop-up Christmas bar won’t see elsewhere. Although the young mixol- concept borrowed from our southern neigh- ogist looks perfectly at home behind the bar bours, who tested it out in New York City and at The Coldroom, the journey leading him to exported their success to a hundred-odd Bar Le Miracle e this place has been anything but direct. MULLED WINE countries. In Montreal, the team from Le 4 mur © LE MIRACLE After studying graphic design, Marois got piloted the project until The Coldroom jumped Makes 10 cups his start with one of the city’s ad agencies. Was in the cockpit last year. With super-kitsch décor, it the 9 to 5 or the water cooler life that couldn’t Ingredients classic Christmas cocktails and enchanting quite hold him down? No matter the reason, 1 bottle red wine (easy on the tannins) tunes, Miracle’s holiday magic is heightened, he jumped at the chance to work at Montreal’s 180 mL (6 oz) elderberry liqueur to say the least. And it’s all for a good cause! La Distillerie when a friend told him about a (think St-Germain) The bar donates a portion of profits to charity. job opening there. 120 mL (4 oz) cognac It’s no surprise that Pierre-Hugues Marois Rumour has it that he was late to his first 12 green cardamom seeds was entrusted with stacking Miracle’s cocktail shift — an almost-unpardonable offence at an 12 cloves menu, a playground-esque task for someone establishment that requires the utmost rigour 6 ginger slices with such a vivid imagination. However, there from its employees. Boss Daniel Boulianne 5 mL (1 tsp) coconut oil was one strict order to follow from on high: $46.50 $59.75 ST-GERMAIN COURVOISIER must have sensed his bourgeoning passion and Pinch ground turmeric the menu had to be locally sourced. “Over the Fruit liqueur (elderberry) V.S. Pinch ground nutmeg holidays, I’m especially fond of cream bever- / France Cognac / France 20 black peppercorns ages like Sortilege. I also have a soft spot for 11918925 / 750 ML 00001925 / 750 ML coffee liqueurs!” admits the mixologist, who MULLED Preparation makes a point of offering up his own version SCAN TO BUY SCAN TO BUY COGNAC RED WINE WINE Combine ingredients in a pot. Warm at medium at Miracle. People will no doubt be rushing in + + = heat for 15 minutes. Sieve and serve. for a sip! 0 0 0 8 0 4 8 0 0 0 4 6 9 9 0 3 0 4 9 1 9 7 1 1 0 2 3 6

Prices are subject to change without notice. 45 THE SPIRIT OF SHARING / HOLIDAY 2019 100% LOCAL

SPIRITS 91 92 GRAIN TO GLASS James Suckling Tim Atkins 91 93 ALL IT TOOK WAS ONE AND A QUARTER MILES OF CORN FIELDS James Suckling Tim Atkins IN EVERY DIRECTION, BOREAL WATER SOURCED FROM ALMOST 300 FEET UNDERGROUND, AND A SPLASH OF CRAZY, AND PIERRE MANTHA HAD EVERYTHING HE NEEDED TO START A NEW CAREER BY LAUNCHING AN ARTISANAL DISTILLERY—THE FIRST IN OUTAOUAIS—BUILT JUST A FEW STEPS FROM THE GATINEAU AIRPORT. THE SECRET TO HIS SUCCESS? A RANGE OF TOP-SHELF SPIRITS MADE WITH THE CHOICEST OF RAW INGREDIENTS.

BY MYLÈNE TREMBLAY PHOTOGRAPHY AIR DISTILLERIE

SAQ Code : 13566572 SAQ Code : 13270211

SAQ Code : 13241065

PRECISION IN WINEMAKING

The 1865 wines honor the year Viña San Pedro was founded. Our philosophy is based on creating each wine from the best possible terroir. Each 1865 wine is made from an emblematic variety grown in selected vineyards, managed in accordance with their particular soil and climate features, to produce wines with unique personalities and consistent quality over time.

47 THE SPIRIT OF SHARING / HOLIDAY 2019

186913-SAN PEDRO-SAQ-ANG.indd 1 2019-09-27 09:20 The glassed-in building looks so much like He had no intention of making a dis- a super-modern airport you might think you tillery that would be just a hobby, nor of got the wrong address. Even the actual airport hiding it away in a secret shed somewhere. located only a half-mile away doesn’t hold He was going all the way! “The trend now a candle to this light-filled space showcas- is to learn about the provenance of foods ing enormous copper stills for distilling fine and to watch the chef at work. That’s what spirits: light vodka, fragrant gin, rye whisky, guided me towards an artisanal facility in ginger liqueur… a transparent space and the creation of unique Our host, outfitted like a renegade — recipes made from 100% local products. From baseball cap, tinted shades, tattoos, and a the grain to the glass, everything is made classic rock T-shirt — presents us with his in-house,” he says. spectacular bar featuring a 360-degree view. With his natural charisma and iron will, “I’m Pierre Mantha, I’m from Gatineau, and our “adrenaline-burning hustler” was able to I was a heavy truck mechanic before I built my convince his backers. Five million in invest- own distillery,” he says, pointing to his garage ments and three years of construction later, in the parking lot. He then tells us about the the factory was in place. In the spring of 2018, three franchises he started and an aborted everything was ready to start bottling. First attempt at expansion five years ago. “I was 45 appeared a light vodka with 30% alcohol, and looking for a new challenge.” followed by Waxwing Bohemian Gin, which is AiR Distillerie is an extraordinary project launched by Pierre Mantha, whose goal is to already ranked amongst Quebec’s best gins, ABUNDANT RAW MATERIALS push the boundaries of convention by offering then Kilinger Rye, a rye-and-corn-based rye A friend of his who was travelling in Colombia innovative, exciting and one-of-a-kind spirits. whisky, and Mayhaven, the country’s first gave him the initial idea for the business. “He ginger liqueur. said, ‘In Quebec you have so much water, Each product was inspired by a non- which is the main ingredient in spirits. Open a conforming artist — a perfume maker, a pyro- Artist in Residence Distillerie Vodkalight. The first light vodka made in Canada (with 30% alcohol), distillery!’” That got our flamboyant business- technician, a DJ — which is where the name AiR, this low-calorie, coconut- and sweet corn-flavoured spirit is a leader in its category. Serve it man thinking. What interested him about the or “Artist in Residence,” comes from, not to over ice with soda water and lime, or even with cranberry juice or kombucha. Like wine, it pairs idea wasn’t so much the alcohol — “For me, mention its location next to the airport. “In fact, well with fish. drinking means trouble” — nor the distillation Pierre is the artist!” explains Pat Chartrand, Artist in Residence Distillerie Waxwing Bohemian Gin. This gin, redolent of berries (juniper, process—“I knew nothing about distilling” — AiR’s Marketing Director, smiling. “He’s the one wild rose and rowan) and with a natural golden colour evokes the boreal environment of its but the idea of building a cool-looking factory with drive, and we’re here to drive the rest of that resembled an open kitchen. the team.” ornithological namesake, the waxwing. Serve it with tonic or over ice. Perfect as an aperitif, The owner of an immense industrial lot In line to become the largest distillery with cheese, cold cuts, or tapas. on the outskirts of the city, Mantha recalled in Quebec in terms of volume, AiR Distillerie Artist in Residence Distillerie Mayhaven. This “illuminating spirit” with 30% alcohol is the first that one of his neighbours had tapped into a produces 300,000 bottles annually and will ginger liqueur made in Canada. Lightly spiced with a touch of lime, Mayhaven can be served as a water vein in the area. “I called him to confirm soon have a dozen brands on the market in shooter, an aperitif, or a digestif. Moscow Mule: 1 oz. (30 mL) Mayhaven (which replaces the ginger that there was actually a source of ground- Quebec, Ontario and South America. Mantha’s beer) + 1 oz. (30 mL) Vodkalight + lime juice + soda water. water out there in that neglected patch near next challenge? To make the distillery a tourist Highway 50. He said yes. I had it excavated, destination renowned for its tastings from Artist in Residence Distillerie Kilinger Rye. This white rye whisky inspired by 1850s-style then invested in a filtration system. That Toronto to Los Angeles. “I want Quebecers to gangsters is made from 49% rye and 51% corn that was locally grown. Gentle on the palate thanks solved my water problem!” For the corn he be proud of what we’ve accomplished, of what to its distillation in copper stills, it can be served with cola, lemon-lime soda, or ginger ale. needed to make the neutral spirit, he simply we’ve made here. And this is just the start!” approached the nearby Deschardins family farm, which had been cultivating the grain for four generations.

A CRAZY IDEA The intrepid visionary then had to learn more about the world of distillation. For one year, he toured distilleries in the United States. “California, Florida, Louisiana… I visited a $40.00 good 20 places. Surprisingly, not one of them $39.25 DISTILLERIE $33.50 $40.00 had functional equipment. And none were DISTILLERIE ARTIST IN DISTILLERIE DISTILLERIE able to tell me how many bottles they had ARTIST IN RESIDENCE ARTIST IN ARTIST IN RESIDENCE WAXWING GIN RESIDENCE RESIDENCE sold,” he states. VODKALIGHT BOHÉMIEN MAYHAVEN KILINGER RYE Vodka / Quebec Dry gin / Quebec Ginger liqueur / Quebec Whisky / Quebec 13827269 / 750 ML 13811110 / 750 ML 13983712 / 750 ML 14018332 / 750 ML

SCAN TO BUY SCAN TO BUY SCAN TO BUY SCAN TO BUY

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Prices are subject to change without notice. 49 THE SPIRIT OF SHARING / HOLIDAY 2019 Located in the south of France, the Rhône Valley is known for producing high-quality, well-balanced Gourmet wines. And with a diverse range of grape varietals tour and blends to choose from, you really can’t go wrong... Great options to enjoy for your holiday meal! rhone-wines.com

HIT THE ROAD and visit Pierre Mantha’s favourite attractions. SAQ.COM/MAGAZINE

186912-RHONE-SAQ-ANG.indd 1 2019-09-24 15:05 INTERVIEW

IN A SMALL BAIE-SAINT-PAUL RESTAURANT, A TRIO OF PASSIONATE CHEFS ARE ESCHEWING CULINARY CONVENTIONS IN FAVOUR OF A CUSTOMIZED FORAY INTO LOCAL FLAVOURS.

BY RÉMY CHAREST PHOTOGRAPHY JULIEN FAUGÈRE

When the three owners of Faux Bergers were in the process of brainstorming their soon-to-be restaurant in Baie-Saint-Paul, they all agreed on one thing: they didn’t want to open a trad- itional bistro with a run-of-the-mill menu. Chefs Émile Tremblay, Andréanne Guay, and Sylvain Dervieux wanted to step off the beaten path, which is exactly what they did — geographic- ally and gastronomically — when they opened their restaurant in 2017. “A lot of people continue to do what’s always been done without necessarily asking themselves why,” points out Émile Tremblay, who most definitely scrutinized every aspect of Faux Bergers along with his colleagues. The result? An original concept from the WELCOME TO ingredients, to the cuisine, all the way down to the service and location.

LITERALLY PLAYING WITH FIRE Enjoying not only from a magnificent country- FROM TERROIR side location in the heart of Baie-Saint-Paul, TO TABLE Faux Bergers has also taken an original Faux Bergers has a approach to wood-fire cooking. Of course, unique relationship FAUX there is an outdoor wood oven that churns with neighbouring out delicious pizza during the summer lunch establishment Maison BERGERS rush, but what really stands out is the restau- D’Affinage Maurice Dufour, rant’s very-own custom-made wrought iron producer of Migneron cooking tower. Nicknamed “the octopus” for and other prized local the eight different cooking options it offers cheeses, located just north (directly or indirectly over the fire), this mag- of the small Charlevoix nificent piece of art was designed by Thomas Wanting to stray from your typical ground Lefebvre, an artisan blacksmith from Québec beef dishes, these seasoned chefs propose a community. “There isn’t City. “Actually, there are nine different cooking one-size-fits-all concept. Not only do they just a cheese plant on options, but the name stuck!” laughs Émile offer a single seven-course menu for all, but the estate — there’s also Tremblay, who is very proud of their made- the entire restaurant — which has a capacity a winery, a distillery, to-order apparatus that’s every chef’s dream. of 40 or so — is served at the same time. All and sheep... the variety The ingredients used in the kitchen are the diners are asked to arrive at 6:30 p.m., of products they offer just as original as the methods by which and after a short aperitif the evening begins! is vast,” points out they’re prepared: sturgeon gizzards, lamb “Not only does everyone share the same Émile Tremblay. And the testicles, and emu hearts share a plate experience, but they go through it together,” Faux Bergers chefs take with braised whole celeriac or grilled and explains Tremblay. “Sometimes that results pleasure in purchasing smoked vegetables. “Let’s just say that when in magical moments. For example, when we these locally sourced someone with conventional eating habits is serve a dish in a small bowl with broth, almost presented with sturgeon gizzards, they’re everyone finishes eating at the same time, products, from the quickly pushed out of their comfort zone,” and then all of a sudden, you hear this incred- organic Muscat sparkling explains Chef Émile, who cut his teeth at Le ible symphony of everyone’s spoon scraping wine vinified onsite, Clocher Penché, Le Saint-Amour, Le Cercle, the bottom of the bowl. This synchronization to the sheep’s milk and Québec City’s Légende before finally of sorts encourages an exchange, a dialogue soft-serve ice cream. Émile Tremblay, forming the Faux Bergers trio. to open up between patrons,” adds the chef. Andréanne Guay and Sylvain Dervieux 53 THE SPIRIT OF SHARING / HOLIDAY 2019 RUTABAGA AND FUMOIR ST-ANTOINE SMOKED SALMON

Preparation: 15 minutes / Cooking: About 3 minutes Cost per serving: $3.00 / 8 servings

1 medium head of rutabaga 1. Peel and thinly slice the rutabaga, This unique formula also opens 200 mL (4/5 cup) white wine then blanche in boiling salted water the door to new discoveries. “People vinegar for 1 minute.* 2. In a pot, combine often tell us: ‘You know, if I had seen 80 mL (1/3 cup) water 150 mL (2/3 cup) white wine this dish on a menu, I never would 45 mL (3 tbsp) sugar vinegar, water and sugar. Heat until have ordered it. But turns out, it’s deli- 2 grey shallots, chopped sugar has dissolved, then let cool. cious!’ Such is the case with sturgeon SALENTO 1 egg yolk 3. Place shallots in small bowl, pour gizzards, which is an ingredient we 15 mL (1 tbsp) Dijon mustard liquid over top, and marinate for use a lot, or even certain vegetable 200 mL (4/5 cup) vegetable oil about 1 hour. 4. Make mayonnaise dishes which, at first glance may seem 85 g (3 oz) smoked salmon by whipping together the egg yolk, boring, but end up being pretty epic.” 1 handful of wild rice mustard, remaining white wine With word of mouth spreading, curious 3 branches fresh dill vinegar, and oil. 5. Thinly slice the customers keep flocking to the restau- smoked salmon, then toss with rant, ready to lend themselves to the mayonnaise. 6. To make the puffed gastronomic game and experience an rice, plunge in deep fryer set to evening of tasty surprises. 200°C (400°F). Careful: the rice will That being said, customers who be ready very quickly. 7. Plate like want the Faux Bergers experience in the photo, making sure to garnish minus the tasting menu can drop by with fresh dill. during the summer months; the lunch menu includes home-cooked pizza *You can also cook the whole head of and other simple dishes. During the rutabaga on the BBQ until it is thoroughly winter, the restaurant is open evenings blackened. This method takes 45 to and weekends, with a few short sea- 50 minutes and requires you to flip the rutabaga every 8 minutes or so, depending sonal breaks here and there. on your BBQ’s heat level. The rutabaga And throughout it all, the chefs at is ready when the tip of a knife easily Faux Bergers have a clear, collective penetrates the flesh. Once done, remove from heat. Let cool, then peel and slice very vision: to purchase local ingredients thinly. Set aside until ready to plate. and prepare dishes that are as eco- friendly as possible. Part of this sus- tainable goal means being aware of the types of products they bring into their kitchen, as well as ensuring they gen- erate as little waste as possible. Which means they can cook with complete peace of mind. “When you do what you love, it just naturally yields good results,” concludes Tremblay.

Decanter 2019 Sélections Concours Mondial Mundus Vini 2019 90 Points mondiales des de Bruxelles 2019 Gold Medal and Silver Medal Vins Canada 2019 Silver Medal Best of Show $17.50 Gold Medal Salento PASCAL JOLIVET ATTITUDE Sauvignon blanc, SAQ CODE: Val de Loire IGP 13487188 White wine / France 11463828 / 750 ML

SCAN TO BUY

0 3 4 9 0 9 6 0 1 8 0 0 0 8 REPRESENTED IN QUEBEC BY: Prices are subject to change without notice. Prix sujets à changement sans préavis. 55 THE SPIRIT OF SHARING / HOLIDAY 2019

186908-BERSELLI-SAQ-ANG.indd 1 2019-09-30 10:58 PROFILE

PROSECCO DOC A WORLDWIDE

When it comes to wine, you’d be hard Amid this mad rush, the Consorzio (the SUCCESS pressed to find a better success story than consortium that regulates Prosecco DOC Prosecco DOC. Over the last ten years, the production) is looking to go in a greener IN RECENT YEARS, PROSECCO pleasant and thirst-quenching sparkling direction and is doing a great job of it: hailing from north-eastern Italy has known more than one third of new plantings are DOC (DENOMINAZIONE DI nothing but constant growth. organic or sustainable, which is far above ORIGINE CONTROLLATA) SALES The keystone in the arch of the famous the European average (around 10% organic HAVE DIZZYING NEW HEIGHTS. Aperol spritz — the famous Venetian cock- production). They’re also looking to boost tail with bitter liqueur and local bubbles vineyard biodiversity by planting hedges READ ON TO LEARN MORE ABOUT — seems to be popping up all the time, and local flora. THE ACCESSIBLE BUBBLES all over the planet. Whether it’s for happy ADORED THE WORLD OVER. hour or dessert time, toasting the New EXCELLENT PEDIGREE Year at midnight or some afternoon chill- Prosecco DOC first came to fame in the BY RÉMY CHAREST ing poolside, Prosecco DOC is a versatile heart of a historic region surrounded by product — and a really reasonably priced stunning landscapes, and it is here that one at that. most high-end Prosecco DOC is produced The numbers don’t lie — Prosecco and bottled. On our lips since Roman times, DOC production is relentlessly up. After renowned for its sparkling wines for more hitting the 200 million-litre mark back than two centuries, Prosecco DOC isn’t in 2014, production exceeded 350 million some random fad — far from it. litres (a.k.a. 464 million bottles) in 2018: On top of flexing their qualitative that’s a 75% increase in just five years. In muscles, Prosecco DOC producers are the 1990s, only some 20 million bottles innovating to keep their products flying were sold annually. off the shelves. That’s why they’re mak- Growth is correspondingly high when ing considerable investments to improve it comes to world markets. In just two their processes, quality, and to eventually years (2016-2018), Prosecco DOC exports kick off rosé Prosecco DOC production. saw an incredible 24% bump, and over the A new trend on the horizon for the world’s same period in Canada, it was more like premiere sparkling wine? 56%. The force is strong with sparklings and Prosecco DOC is definitely the MVP. There are two regions where this DOC wine can be produced — Venezia and Friuli Venezia Giulia — where today, more than 11,000 farms and over 24,000 hectares are dedicated to growing Prosecco DOC grapes between the Alps and the Adriatic. In 2017/2018 alone, 1,200 hectares of grape- vines were planted there, which is equivalent to Pauillac AOC production and more than all of Quebec vineyards combined.

57 THE SPIRIT OF SHARING / HOLIDAY 2019 PROFILE

CHAMPAGNE A MATTER OF STYLE

THERE ARE MANY TYPES OF CHAMPAGNE, FROM A DRY BRUT NATURE, TO A COMPLEX VINTAGE, TO A FESTIVE DEMI-SEC SERVED OVER ICE. WE TAKE A CLOSER LOOK AT THIS LUXURY PRODUCT FOR ANY OCCASION.

BY RÉMY CHAREST GRAPES AND PAIRINGS

Prosecco DOC is mostly made up of a single variety of grape — Glera — which needs to compose 85% of a blend to earn it the DOC moniker. This grape variety boasts several assets for proper sparkling wine production, i.e. good acidy with crisp and clean aromas reminiscent of white peach, pear, and white flowers. Yield-wise, Glera is quite prolific. Its simple and enjoyable character allows for a diversity of light pairings, especially since Prosecco DOC can come dry or sweet. With a drier variety, pair with typical Venetian aperitivi, smoked salmon, or seafood dishes. Sweeter products will pair marvellously with desserts containing almonds, white fruit, or peaches.

$15.45 $15.75 $16.70 VILLA SANDI ZONIN LA MARCA IL FRESCO CUVÉE 1821 Glera, Prosecco DOC Glera, Prosecco DOC Glera, Prosecco DOC Sparkling white wine / Italy Sparkling white wine / Italy Sparkling white wine / Italy 12874856 / 750 ML 12458828 / 750 ML 10540721 / 750 ML

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Prices are subject to change without notice. 59 THE SPIRIT OF SHARING / HOLIDAY 2019 THINK YOU KNOW EVERYTHING TO EACH there is to know about Champagne? Put your SPECIAL OCCASION? CHAMPAGNE! knowledge to the test. Special occasions and Champagne — named SAQ.COM/MAGAZINE after the magnificent region just east of Paris THEIR OWN... where it originates — go hand in hand. But beneath its bubbly façade lies a world of flavours, from refreshing and lively, to com- plex and round. You can even enjoy sipping BUBBLY! a vintage Champagne, although some would beg to differ. BUBBLY’S RISING POPULARITY HAS RESULTED IN A WIDE Yes, Champagne is great for special VARIETY OF BOTTLES TO CHOOSE FROM. HERE’S A HANDY occasions, but it’s also right for any occasion! GUIDE TO FINDING THE ONE THAT’S RIGHT FOR YOU! As an aperitif, a delicate and vibrant Blanc de Blanc is perfectly paired with plain chips. BY RÉMY CHAREST ILLUSTRATION VALÉRIE BERTRAND Serving rillettes or salty charcuterie? Opt for a Blanc de Noirs that’s rich and robust. And In Quebec, you can easily find bubbly from twenty or so different finally, a full-bodied sparkling rosé goes a long way with spicy Mediterranean mezzes. countries — for all tastes and budgets — to use in cocktails or to Cocktail lovers will fall for vintages such celebrate a special occasion. So many bottles to choose from! To help as Rich by Veuve Clicquot and Ice by Moët & you navigate the wine aisle and choose the perfect one for you, we’ve Chandon, served over ice with berries and outlined the three most popular methods of production. herbs to keep you in a festive mood. Others will prefer to sit back and relax while sipping a vintage from a particular cru aged in bottle, TRADITIONAL METHOD with heady notes as well as hints of brioche Yeast and sugars are added to still wine (no bubbles) and and spices. Champagne’s diversity is also apparent in immediately bottled. A second fermentation, which occurs some of the biggest estates’ iconic vintages. inside the bottle, creates the bubbles we all know and love These historic houses set the Champagne so much. This method, originally from France’s Champagne standard the whole world over, and each has region, is the most appreciated in terms of quality and their own unique way of producing their bub- refinement. It’s the method used for making Champagne, but bly. By adhering to their in-house production also for various French Crémants, Spanish Cavas, Franciacorta methods, they churn out products we all know wines, and other sparkling wines around the world. and love, time and time again — which is the goal in the end, isn’t it? Take, for example, two of the most popu- lar Champagnes in the world: Brut Carte Jaune EXPLORE TANK METHOD the wonderful world by Veuve Clicquot Ponsardin and Brut Impérial Sparkling wines made with this method undergo their second of Champagne. by Moët & Chandon. Both products are made SAQ.COM/MAGAZINE fermentation inside a large stainless steel tank rather than using wines that come from dozens of par- individual bottles. These tanks are reinforced, allowing them to cels and neither are vintage. However, their withstand the pressure caused by the CO2 that is released during composition differs considerably. More than fermentation. The wine is then bottled directly from the tank, 50% of Veuve Clicquot is made with Pinot Noir without extended lees contact, which lowers production costs and at least 30% of the wine (and up to 45%) considerably. The most famous sparkling wine made using this is composed of reserve wines from past vin- method is Prosecco. tages, two factors which give it its renowned depth and richness, as well as notes of bri- oche. As for Moët, it is almost equal parts $72.50 Pinot Noir, Pinot Meunier, and Chardonnay, VEUVE $67.00 ANCESTRAL METHOD with 20 to 30% reserve wine, giving it a fresher CLICQUOT MOËT & This method entails pausing fermentation mid-way and $16.95 $21.85 profile, with notes of citrus and white flowers. PONSARDIN CHANDON PARÉS BALTÀ LOUIS BOUILLOT BRUT IMPÉRIAL transferring the wine from tank to bottle, where it will CAVA BRUT PERLE RARE Regardless what category of Champagne Champagne AOC Champagne AOC finish fermenting, trapping the CO2 in the process. Wines Cava DO Crémant de Bourgogne AOC you’re into, selecting the right bottle is no Champagne / France Champagne / France made using this technique are authentic and approachable, Sparkling wine / Spain Sparkling wine / France small feat. Take the time and find the perfect 00563338 / 750 ML 00453084 / 750 ML 10896365 / 750 ML 00884379 / 750 ML bottle to celebrate that special occasion or with lively bubbles. Some of the more popular appellations pair with a gourmet meal... and make sure SCAN TO BUY SCAN TO BUY include Clairette de Die, Limoux, and Gaillac, as well as SCAN TO BUY SCAN TO BUY you savour that music-to-your-ears popping Pét-Nat (naturally sparkling) wines, a variety that is rapidly sound when you do crack it open! gaining in popularity. 0 3 0 4 9 6 1 4 1 9 0 7 3 5 0 3 1 8 5 3 7 0 0 0 0 3 3 5 0 8 4 1 0 4 3 9 0 3 4 3 5 4 0 3 1 7 4 4 7 0 0 8 0 1 5 6

Prices are subject to change without notice. 61 THE SPIRIT OF SHARING / HOLIDAY 2019 ONLINE PRESALE - NOVEMBER 14 AVAILABLE IN-STORE - NOVEMBER 21

CLOSSON CHASE CAPRILI ILEX HÉRITAGE IZADI BLANCO K.J. WATSON PINOT GRIS A Montalcino icon, the DE LA COUSPAUDE The fortunate location of A must-see destination on evergreen oak (Quercus A hodgepodge of the the Izadi vineyards, located the vineyard tour in Prince ilex) is a valued resident at Aubert family’s best vin- in Rioja Alavesa near the Edward County, Closson the vineyards of Caprili, and tages, this Merlot-dominant Atlantic Ocean, gives these Chase is no doubt partly the tree even lends its name blend is surprising for its wines a certain freshness. responsible for wine lovers’ to this Tuscan red. Once notes of blackcurrant, Their apparent acidity passion for this viticul- decanted, the wine reveals cherry pit, mocha, and reveals accents of nougat, NEW PRODUCTS tural region. The estate’s notes of leather, meat, undergrowth. honey, and golden apple. honeyed, fruity, floral cherry, and spices. TO TRY Pinot Gris presents good A classic Bordeaux The ideal pairing for an tightness and a soft texture. Serve it with game sausages whose structure and end-of-meal cheese platter. Every second Thursday, discover some twenty unique and exciting or a vegetarian lasagna. intensity are heightened products from all across the globe. These gems are offered for pre- Perfect with seafood risotto. when served with lamb sale on SAQ.COM, and in the SAQ mobile app. The following week, chops or duck breasts. find these choice bottles in-store on the shelves of the Espace Cellier. In addition to new arrival products, each Thursday you can find a bottle from among our roughly one hundred new wines and spirits – there’s something for everyone! Need a bit of help deciding on your next favourite bottle? Ask one of our in-store advisors, or follow us on Twitter @LaSAQ_officiel for our suggestions when the #NewArrival is up for pre-sale.

$21.80 CLOSSON CHASE $19.80 K.J. WATSON $29.35 IZADI PINOT GRIS $16.80 HÉRITAGE DE BLANCO Pinot Gris, CAPRILI ILEX LA COUSPAUDE Viura/Malvasia/ Four Mile Creek VQA Toscana IGT Montagne-Saint-Émilion AOC Garnacha, Rioja DOCA White wine / Canada Red wine / Italy Red wine / France White wine / Spain 14014876 / 750 ML 13942929 / 750 ML 14127803 / 750 ML 14004045 / 750 ML

SCAN TO BUY SCAN TO BUY SCAN TO BUY SCAN TO BUY

ACCESS pre-sales at SAQ.COM, on the 0 0 1 8 0 7 5 6 0 0 0 6 6 7 0 8 0 3 2 5 0 5 6 4 0 1 9 3 0 3 5 7 3 4 2 2 7 1 5 3 1 1 0 8 4 2 3 3 0 2 3 1 1 1 0 0 mobile app, and read more about our new arrivals. SAQ.COM/MAGAZINE Prices are subject to change without notice. Limited quantities available. No layaways accepted prior to the Monday following the release of products. SHOOTING STAR, DEVILLED EGGS WITH PUNCH VERSION p. 13 SMOKED SALMON p. 15 Preparation: 5 minutes Preparation: 30 minutes Cooking: 10 minutes Cooking: 10 minutes Cost per serving: About $4.25 Cost per serving: About $0.60 Serves 6 12 servings

125 mL (4 oz) dry gin 6 eggs 250 mL (8 oz) ice cider DOMAINE 60 mL (1/4 cup) mayonnaise CHARLES & PINNACLE CHARLES ROSÉ 250 mL (8 oz) water 00734269 15 mL (1 tbsp) chives, chopped 13189017 4 star anise $25.05 15 mL (1 tbsp) dill, chopped $16.75 180 mL (6 oz) white cranberry juice 113 g (1/4 lb) smoked salmon 80 mL (2 1/2 oz) blueberry juice Salt and pepper 12 ice cubes 1. Place eggs in small pot and cover with water. Bring to a 1/2 basket of raspberries (170 g), for garnish boil. Once water is boiling, cover pot and remove from heat. 1/2 basket of blueberries (170 g), for garnish Set aside 10 minutes. 2. Remove eggs from hot water and 1/2 basket of blackberries (170 g), for garnish shock them under cold running water. 3. Peel the eggs. Halve 1. Bring the water to a boil in a saucepan containing the star anise. 2. Remove them and remove yokes. 4. In a bowl, mash the yokes and from burner, cover and leave to infuse for five minutes. 3. Pour into a punch mayonnaise with a fork (for a creamier texture, use a food bowl. 4. Add the remaining liquid ingredients. 5. Stir using a mixing spoon. processor). Season with salt and pepper. 5. Gently fold in the 6. Serve in old-fashioned glasses containing a few ice cubes. 7. Garnish each fresh herbs 6. Using two small spoons or a pastry bag, stuff glass with fresh fruits. the whites with the yolk mixture and garnish with smoked salmon and a sprinkling of dill.

- Alternative: You can also top the smoked salmon with a dollop ORANGE AND GINGER GLAZED of sour cream or crème fraîche. HAM ROAST p. 19 Preparation: 15 minutes Cooking: 8 to 9 hours MINI CORN DOGS Cost per serving: About $5 p. 16 35 to 40 servings Preparation: 30 minutes Meat Cooking: 10 minutes 1 bone-in ham, 12 kg (26.5 lbs) FOCO GARNACHA Cost per serving: About $0.35 375 mL (1 1/2 cup) orange juice CARINENA DUVEL 13803005 24 bites 375 mL (1 1/2 cup) cup water 00194431 $14.00 1 225-g package of cocktail $3.75 Glaze sausages, cooked 15 mL (1 tbsp) butter 15 mL (1 tbsp) olive oil Honey-mustard sauce 1 onion, finely chopped 125 mL (1/2 cup) Greek yogurt or mayonnaise 2 garlic cloves, chopped 30 mL (2 tbsp) honey 250 mL (1 cup) white wine 30 mL (2 tbsp) Dijon mustard 750 mL (3 cups) orange juice 5 mL (1 tsp) lemon zest 375 mL (1 1/2 cup) maple syrup 5 mL (1 tsp) lemon juice 60 mL (1/4 cup) Dijon mustard Salt and pepper 60 mL (1/4 cup) old style mustard Batter 3 star anise pods 125 mL (1/2 cup) fine cornmeal 1 cinnamon stick 125 mL (1/2 cup) flour 15 mL (1 tbsp) ginger, grated 5 mL (1 tsp) smoked paprika Zest of 1 orange 5 mL (1 tsp) pepper flakes 3 to 4 oranges, sliced or quartered 310 mL (1 1/4 cup) sparkling water 1. Meat: Preheat oven to 165°C (325°F). 2. Remove rind from ham, leaving a Salt and pepper thin layer of fat. 3. With the tip of a knife, gently draw horizontal and vertical 1. Preheat oil in deep fryer to 190°C (375°F). 2. Mix together lines on ham. 4. Place ham in roasting pan and pour orange juice and water. all the ingredients for the honey-mustard sauce. Refrigerate. 5. Cover and cook in oven for approximately 7 to 8 hours, basting from time 3. In a bowl, combine dry ingredients for batter. 4. Whisk in to time. Add some liquid if needed. 6. Remove ham from oven and generously sparkling water. 5. Coat sausages with batter. 6. Fry sausages slather with glaze (see steps 10 to 15). 7. Replace in oven for 45 minutes to approximately 2 minutes, or until golden brown and crispy. 1 hour. Baste every 15 minutes. 8. Thirty minutes before the end of cooking 7. Drain on paper towel. 8. Serve with honey-mustard time, add orange slices or quarters to pan. 9. Once ham is golden, remove dipping sauce. from oven, slice and serve with roasted oranges. 10. Glaze: In a small pot, cook onion in butter and oil for 2 to 3 minutes. 11. Add garlic and cook for 2 minutes. 12. Pour wine and reduce by half. 13. Add orange juice, maple syrup, Dijon mustard, old style mustard, star anise, and cinnamon, and let simmer 25 minutes. 14. Add ginger and orange zest and let flavours infuse while glaze thickens. 15. Remove from heat and pass through sieve.

Important : to protect the bone and stop it from turning black, simply cover with a piece of aluminium foil.

Prices are subject to change without notice. 65 THE SPIRIT OF SHARING / HOLIDAY 2019

186910-TEDESCHI-SAQ-ANG.indd 1 2019-09-27 09:12 POTATO SALAD p. 20 VEGETARIAN Preparation: 30 minutes TOURTIÈRE Cooking: 30 minutes p. 23 Cost per serving: About $2.60 Preparation: 45 minutes 6 to 8 servings Cooking: 1 hour, 10 minutes Potatoes Cost per serving: 1.5 L (6 cups) variety of potatoes About $3.25 LES VINS (baby, fingerling, etc.), halved DOMAINE Makes 2 (20-cm [8-in) DE VIENNE DE FOURN LES CRANILLES 1 onion, cut into eighths, then pulled apart 00220400 tourtières, 12 to 16 servings 00722991 45 mL (3 tbsp) olive oil $17.05 $20.60 Stuffing 4 sprigs of thyme, leaves removed 454 g (1 lb) white mushrooms, chopped Salt and pepper 1 leek, sliced Green dressing 30 mL (2 tbsp) vegetable oil or butter 250 mL (1 cup) plain yogurt 30 mL (2 tbsp) flour 60 mL (1/4 cup) olive oil 125 mL (1/2 cup) vegetable broth 30 mL (2 tbsp) white balsamic vinegar 250 mL (1 cup) coarsely ground almonds 1 small garlic clove 750 mL (3 cups) grated potato 1 L (4 cups) various herbs (chives, parsley, dill, tarragon, etc.) 750 mL (3 cups) grated sweet potato Juice of 1 lemon 250 mL (1 cup) sauerkraut Salt and pepper 125 mL (1/2 cup) chopped parsley 60 mL (1/4 cup) soy sauce Garnish 5 mL (1 tsp) allspice Arugula (or other greens) Toasted pumpkin seeds Dough Creamy feta, crumbled 2 x 400 g (1 lb) of commercial dough

1. Preheat over to 200°C (400°F). 2. Combine potatoes, onions, thyme and oil. Egg wash Season with salt and pepper. 3. Lay mixture on a baking sheet and roast in the oven 1 egg yolk, beaten with 15 ml for approximately 30 minutes, or until potatoes are golden and tender. 4. In a food (1 tbsp) water processor, purée all the ingredients for the dressing. Season with salt and pepper. 1. Stuffing: In a large skillet, sauté the mushrooms 5. Once cooled, toss the potato mixture with the dressing. 6. Place potato salad on and leek in oil over high heat for 10 minutes. a serving platter and garnish with arugula, pumpkin seeds, and feta. 2. Sprinkle with flour and stir well. 3. Pour in the broth and let simmer for one minute. 4. Transfer to a large bowl then add the remaining ingredients. BAKED ALASKA p. 24 Stir. 5. Let cool for 15 minutes. 6. Preheat the oven to 190°C (375°F). 7. Dough: Divide the dough Preparation: 30 minutes in four. 8. Wrap each ball of dough in plastic. Freeze: About 4 hours, 30 minutes Refrigerate for one hour. 9. On a floured work Cost per serving: About $2.30 surface, roll out two pastry balls. 10. Fit them into 8 to 10 servings two pie plates. 11. Fill with stuffing. 12. Roll out 750 mL (3 cups) vanilla ice cream, softened the remaining two pastry balls and cover each pie. 250 mL (1 cup) frozen raspberries 13. With a knife, cut off any excess pastry. 14. Seal 125 mL (1/2 cup) roasted pistachios, roughly chopped the edges with a fork. Pierce the surface. 15. Brush 1 L (4 cups) raspberry sorbet COTEAU ROUGEMONT with the egg wash. 16. Bake for one hour on the (homemade or store-bought) FRAMBOISE centre rack. DE GLACE 9 or 10 ladyfingers 13106429 250 mL (1 cup) raspberry coulis $21.95 (homemade or store-bought) 3 egg whites 2.5 mL (1/2 tsp) cream of tartar 5 mL (1 tsp) vanilla 125 mL (1/2 cup) sugar

1. Line a 2-litre (8-cup) round-bottomed mixing bowl with plastic wrap. Use a bowl that measures 20 cm (8 in.) in diameter. 2. Mix together the vanilla ice cream, frozen raspberries, and pistachios. 3. Spread half of this mixture along the bottom and sides of bowl. Freeze 15 minutes. 4. Fill bowl with raspberry sorbet. 5. Dip ladyfingers in raspberry coulis just long enough to get them wet, then lay them over the sorbet. 6. Cover and freeze for at least 4 hours. 7. Chill a plate in the freezer. 8. In a bowl, whip egg whites, cream of tartar, and vanilla with electric beater until soft peaks form. Gradually add sugar and continue to beat 2 to 3 minutes, or until stiff peaks form. 9. Unmold the contents of the bowl and place on chilled plate. Carefully remove plastic wrap. Cover with meringue and use a kitchen torch or put it under the grill to toast until golden brown.

VSOP COGNAC AUDACIOUSLY BLENDED WITH ORAGNE LIQUEUR, FOR A SOIRÉE.

Prices are subject to change without notice. PLEASE ENJOY RESPONSIBLY.

186904-GRAND MARNIER-SAQ-ANG.indd 1 2019-10-01 15:24 186905-MAGGARITA-SAQ-ANG.indd 1 2019-09-26 09:22