Christmastime

Danny St Pierre Danny St Pierre and guests

FOR WINE LOVERS GIFT GUIDE 40 WINES TO DISCOVER TO 40 WINES 26 NOVEMBER AND DECEMBER 10 AND DECEMBER PAIRINGS FROM CHEF FROM PAIRINGS PIERRE ST DANNY ADVICE, RECIPES AND RECIPES ADVICE, 2015 NOVEMBER CHRISTMASTIME 155481-ANG.pdf 1 2015-10-07 14:47 DIRECTOR – SPECIALTY PRODUCTS BUSINESS UNIT – SAQ Michel-André St-Jean MANAGER FOR SPECIALITY PRODUCTS, MARKETING – SAQ Sophie Drouin PUBLISHER – SAQ Johanne Morrisseau We tend to believe that hosting CONTRIBUTORS – SAQ Éric Bertoldi, Dominique Brousseau, Liette Chaput, François Couture, Maxime Desjardins, François Fortier, Pierre Lauzon, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Julie Perreault, is complicated and that cooking for Alain Smith “ TVA ACCÈS INC. GENERAL MANAGER many guests necessitates high-end Robert Renaud EDITORIAL DIRECTOR Catherine Elie equipment. The Cellier team and ART DIRECTOR Renée Grégoire LIFESTYLE EDITOR-IN-CHIEF I wanted this holiday issue to be Josée Larivée EDITORIAL STAFF Rémy Charest, Myriam Huzel, Colette Lens, Pascale Navarro at once inspiring and practical, CONTRIBUTORS Kler-Yann Bouteiller, Marie-Claude Di Lillo COPY EDITORS leaving you time to enjoy being Joan Irving, Donna Jensen TRANSLATORS Heather Camlot, Megan Garrett, My-Trang Nguyen with the ones you love. I wish you ART Graphic artists Blanca Arellano, Christiane Gauthier, Julie Larocque a happy holiday filled with sharing PHOTOS TEAM p. 26, 27, 28, 29, 30, 32, 34, 37, 38, 41, 46, 50, 68 Rachel Côté and Guillaume Larose; assistant: Éric Lamothe; fashion stylist: Emmanuelle Néron; culinary stylist: Blake Mackay; fashion stylist: Marie-Josée D’Amours and Patricia Trépanier and reciprocity. (Les Effrontés); hair: Nancy Arsenault (Judy); makeup: Julie Bégin. p. 8, 10, 11, 13, 15, 16, 17, 35, 39, 40, 42, 43, 44, 45, 47, 48, 49, 51, 52, 54, 57 André Doyon; accessories stylist: Caroline Simon; culinary stylist: Blake Mackay. – Danny St Pierre, chef and owner, Petite Maison p. 8, 12, 14, 18, 19, 20, 21, 22, 23, 24, 36, 59, 61, 63, 65, 70, 73 ” Maude Chauvin; accessories stylist: Cécile Vinez; culinary stylists: Heidi Bronstein, Blake Mackay. MANAGER DESIGN STUDIO AND PRINT Diane Gignac PRODUCTION Steeve Tremblay (Production Coordinator) INSPIRED CELEBRATIONS Andrée-Anne Gauthier (Project Manager) ADVERTISING SALES ore often than not, when planning large gatherings as well Sabrina Boucher – SAQ as more intimate aﬀairs, we throw ourselves – heart and 514-254-6000, ext. 5115 soul – into fastidious preparations, keeping us from fully SAQ CUSTOMER SERVICE Montreal area: 514-254-2020 M enjoying the festivities. With this in mind, we called upon Elsewhere in Quebec: 1-866-873-2020 chef Danny St Pierre to recommend colourful and inventive PRINTING TC Imprimeries Transcontinental, a division of Imprimeries Transcontinental S.E.N.C. dishes – many of which can be prepared in advance, all of which are All correspondence should be addressed to: 1100 René-Lévesque Blvd. West, 20th Floor, Montreal, Quebec, H3B 4X9, wonderfully paired with our New Arrivals options. CANADA. Telephone: 514-657-2320 You’ll also ﬁnd gift ideas for wine enthusiasts, perfect pairings with [email protected] CELLIER NEW ARRIVALS, published six times a year, is produced and published by TVA Accès Inc. (www.tvaacces.ca), local wines and bubbly selections to celebrate the New Year. With this in association with the following SAQ departments: Marketing; Purchasing and Merchandising; Communications; Quality Management; Sales and Legal Services. SAQ headquarters is located at 905 De Lorimier Avenue, Montreal, Quebec, H2K holiday issue, we suggest to you that it is possible to calmly and serenely 3V9. CELLIER is a registered trademark of the Société des alcools du Québec. Any reproduction of articles, illustrations enjoy Christmas with family and friends. You are holding in your hand or photographs is strictly prohibited. Prices for products in the magazine are subject to change without notice. Legal Deposit: Bibliothèque nationale du Québec, National Library of Canada. ISSN 1911-2238. Publications Mail Agreement the promise of a well-dressed table, an organized gathering and a wine 40064963. Return undeliverable addresses to CELLIER, 905 De Lorimier, Montreal, Que. H2K 3V9.nationale du Québec, selection that will undoubtedly please your guests. Bibliothèque nationale du Canada. ISSN 1911-222X. Convention de la Poste-publications no 40064963. Retourner toute correspondance ne pouvant être livrée au Canada à : CELLIER, 905, avenue De Lorimier, Montréal (Québec) H2K 3V9. To all our readers, a very merry Christmas! Cellier New Arrivals Team

November 2015 3 155987-ANG.PDF 1 2015-10-07 14:04 IN STORES NOVEMBER 26 AND DECEMBER 10 40 wines to discover.

8 GIFT GUIDE FOR WINE LOVERS Great drinks and accessories. 26 THE HOLIDAYS WITH DANNY ST PIERRE AND FRIENDS The chef shares recipes, pairings and advice for an intimate dinner or a large gathering. 59 QUEBEC WINE AND DINE ITHQ oﬀers four recipes and four local pairings. 67 NEW YEAR’S EVE Oysters, bubbly and the chef from Casino de Montréal. 72 CREAMY COCKTAIL

PHOTO: RACHEL CÔTÉ. RACHEL PHOTO: Mixologist Patrice Plante and Negrita rum. ON THE COVER Chef Danny St Pierre celebrates with his guests. Steal his hosting tips! 75 NEW ARRIVALS Get the scoop on all the latest wines – on sale in time for the holidays.

UPCOMING EVENTS • LE SALON DES VINS DE SAINT-GEORGES SAINT-GEORGES-DE-BEAUCE NOVEMBER 22 • LA FÊTE DES VINS DU QUÉBEC Limited quantities. No layaways are permitted until MONTREAL the Monday following the release of products. Prices are subject to change without notice. NOVEMBER 27 TO 29

November 2015 5 TM TM TM TM TM

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

156025-ANG.PDFD107868K_Cellier_PP_9x10_875_EN.indd 1 1 2014-08-192015-10-13 12:11 08:37 PM

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Sans titre-6 1 2015-10-07 15:09

Sans titre-3 1 2015-10-13 09:27 8 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10

GREAT GIFTS FOR WINE LOVERS When it comes to holiday gift giving, wine certainly plays a starring role. Make a big impression on the wine enthusiasts on your list with our selection of wines, glasses, carafes and other accessories. MAS LA PLANA 2010 40TH VINTAGE NOVEMBER 26 GIVE AWAY A TREAT! First created in 1970 under the name Getting ready for the WA 93 WS 92 Gran Coronas Black Label, Mas La holiday season, Cellier Plana burst onto the international scene SPAIN 2025 Space is filled to the brim MIGUEL TORRES, MAS LA PLANA when this initial vintage placed first, with wines – from the 40E MILLÉSIME 2010, PENEDÈS ahead of Château Latour and several $59.75 12663282, 750 ML, most popular to the least 14.5% ABV other Grands Bordeaux, at the 1979 known. Now it’s the perfect NUMBER OF CASES: 504 Wine Olympics, organized in Paris chance to bring good cheer Thrust in the spotlight by a first by Gault & Millau. Ever since, this to friends and family. Will place at a 1979 Gault-Millau Cabernet Sauvignon, from the competition in front of several it be with familiar treats great Bordeaux, the now famous 26-hectare vineyard planted by Miguel or new discoveries? Will Mas La Plana is celebrating the Torres in the 1960s, has been one of the release of its 40th vintage. it be Champagne or a estate’s most prestigious cuvées. A key Franciacorta? A Bordeaux GRAPE: CABERNET SAUVIGNON player in the modernization of Spanish or a Bordeaux-style wine AROMAS wines, Mas La Plana boasts a well- from the Okanagan Valley? BLACKCURRANT, CEDAR, integrated flavour profile of elegant fruit GRAPHITE, LEATHER, November’s Cellier New ROASTED NOTES, TOBACCO and wood, and has excellent cellaring Arrivals alone include some ACIDITY – MODERATE potential. This 40th vintage, which 30 different appellations. SUGAR LEVEL – DRY is always faithful to Mas La Plana’s The choice is yours! BODY – FULL balanced style, can be enjoyed for a good 20 years. Ideal if you like PALATE – STRUCTURED to give more than one bottle. WOOD – EVIDENT

November 2015 9 GREAT GIFTS FOR WINE LOVERS (CONTINUED)

Don Triggs, co-founder of Jackson-Triggs, 2022 CULMINA one of the largest producers of Canadian CANADA CULMINA HYPOTHESIS 2012, NOVEMBER 26 wines, started the ambitious Culmina OKANAGAN VALLEY HYPOTHESIS, almost a decade ago, on carefully chosen $39.75 12625788, 750 ML, AROMAS hillsides in the Okanagan Valley. Under 14% ABV RASPBERRY, BLACKCURRANT, NUMBER OF CASES: 200 (6 BOTTLES) ROASTED NOTES, PLUM, OKANAGAN the guidance of oenologist Pascal BLACKBERRY, CEDAR, VANILLA Madevon, formerly of Osoyoos Larose, At this ambitious estate, ACIDITY – MODERATE another key winery in British Columbia, established in 2006 by the the Culmina estate produces exceptional Triggs family, the wines come SUGAR LEVEL – DRY to life thanks to oenologist cuvées like this tightly knit blend of Merlot, Pascal Madevon, who was BODY – FULL Cabernet Sauvignon and Cabernet Franc. previously responsible for the A wine with pronounced fruitiness, it has great wines of Osoyoos-Larose. PALATE – STRUCTURED several exceptional years still ahead of it. GRAPES: MERLOT, CABERNET WOOD – PRONOUNCED SAUVIGNON, CABERNET FRANC

10 November 2015 If you need proof that a rosé Champagne 2021 2010 is a serious wine, look no further. FRANCE LOUIS ROEDERER NOVEMBER 26 Produced from 65-percent Pinot Noir BRUT ROSÉ 2010, LOUIS ROEDERER and 35-percent Chardonnay –of which CHAMPAGNE AROMAS 20 percent is barrel-matured to deepen $95.00 00368415, 750 ML, APPLE, ORANGE PEEL, the proﬁle – this wine is left on lees 12% ABV MARZIPAN, TOAST, BRUT ROSÉ, NUMBER OF CASES: 150 (6 BOTTLES) HAZELNUT, CHALK for four years to gain further depth and ACIDITY – MODERATE complexity. Produced in the Cumières To make sure this profound CHAMPAGNE and complex cuvée expresses SUGAR LEVEL – DRY terroir, notable for excellent grape its full potential, Roederer takes maturity, this champagne is at once lively, the grapes from a terroir that BODY – MEDIUM structured and generous, with seductive provides exceptional maturity, notes of almond paste, orange and wild by Champagne standards. PALATE – GENEROUS A complete success. strawberry. Get ready to be impressed. WOOD – SUBTLE GRAPES: PINOT NOIR, CHARDONNAY

November 2015 11 *This recipe was created EASY GOURMET by Institut de Tourisme et Spiced Almond Brittle* d’Hôtellerie du Québec.

CUSTOM PAIRING Here’s a genuinely homemade gift: a recipe from Chef Pasquale Vari of the Institut de Tourisme et d’Hôtellerie du Québec that’s a delicious combination of crunchy textures, roasted aromas and caramel. Fine spices add complexity to the taste, further enriching the pairing. The ice cider is sweet but refreshing, thanks to the apple’s natural acidity – also an ideal match with goat cheese.

RECIPE AT SAQ.COM

There’s always something new in 2012 ICE CIDER, the world of Quebec wine and spirits. QUEBEC Take this 2012 ice cider from Domaine DOMAINE CARTIER-POTELLE DOMAINE CARTIER- Cartier-Potelle in Rougemont. The ICE CIDER 2012 family enterprise turned to cider only $25.25 12263369, 375 ML, AROMAS 10% ABV RIPE APPLE, CARAMEL, POTELLE, QUEBEC in 2011, yet it took home the highest BROWN SUGAR, HONEY honour, and for its ﬁrst vintage! Winner of a Grand gold medal ACIDITY – LIVELY Overﬂowing with aromas of ripe at the most recent Mondial des apple, caramel and honey, this Cidres de Glace, this sublime SUGAR LEVEL – SWEET nectar is the first vintage from ice cider is a real treat with local an estate that was only established BODY – MEDIUM cheeses. Or, if you’re looking for the in 2011, and has already proven it perfect foodie gift for someone with means business. PALATE – RICH a bit of a sweet tooth, pair it with APPLES: EMPIRE, RED DELICIOUS, WOOD – UNOAKED crunchy spiced almond brittle. MCINTOSH, SPARTAN, CORTLAND

12 November 2015 GREAT GIFTS FOR WINE LOVERS (CONTINUED)

The sale of the Meiomi estate, NOVEMBER 26 ELOUAN producer of the Elouan cuvée, 2019 for US$300-million, was one UNITED STATES PINOT NOIR, of the biggest news stories COPPER CANE, ELOUAN 2013, in the wine world this year. OREGON AROMAS The estate’s lavish and seductive $29.95 12633139, 750 ML, BLUEBERRY, BLACK OREGON 13.5% ABV CHERRY, MOCHA, VANILLA style, hallmark of the Wagner NUMBER OF CASES: 300 ACIDITY – MODERATE family (of Napa’s Caymus, From a winery created by SUGAR LEVEL – DRY among others), has a lot to do Joseph Wagner, son of Chuck with its incredible success. (of Caymus Vineyard fame), BODY – MEDIUM This generously fruity and this rich and expansive Oregon woody red from Oregon meets Pinot Noir is very much in line PALATE – GENEROUS every expectation of the Pinot with the family style. WOOD – EVIDENT Noir enthusiast. GRAPE: PINOT NOIR

November 2015 13 WA 93 GOOD WINES LOVE BIG BOTTLES 2030 ITALY TENUTA SAN GUIDO, SASSICAIA Magnums, jeroboams, methuselahs, nebuchadnezzars... To wine 2012, BOLGHERI SASSICAIA DECEMBER 10 collectors and others, these handsome containers are the stuff $183.50 00743393, 750 ML, of dreams. With their exceptional sizes, they enhance the superior 13.5% ABV AROMAS character of the liquid they contain. In the first place, they help with NUMBER OF CASES: 634 (6 BOTTLES) RED FRUIT, BLACKCURRANT, CIGAR BOX, HERBS, FOREST the aging process, treating the wine more gently over a longer period $391.00 00743427, 1500 ML NUMBER OF CASES: 50 (1 BOTTLE) FLOOR, OAK of time. With a greater volume of wine in the bottle, exposure to ACIDITY – MODERATE oxygen is proportionally reduced and aging itself is equally slowed The most famous Supertuscan, down. If you want to keep a good bottle for decades, it’s a plus if the created by Mario Incisa della SUGAR LEVEL – DRY Rocchetta, was sold for the first format is up to the task. One thing is certain, if you’re looking for time in 1968, and rewarded in BODY – FULL these special bottles for your cellar or table, you’ll have no difficulty 1994 with the only single-vineyard finding them: The SAQ inventory features some 300 large-format Italian DOC: Bolgheri Sassicaia. PALATE – GENEROUS bottles, mainly magnums but also some of up to six litres or more. GRAPES: CABERNET SAUVIGNON, WOOD – EVIDENT Which to choose is likely to be your biggest problem. CABERNET FRANC

14 November 2015 GREAT GIFTS FOR WINE LOVERS (CONTINUED)

DECEMBER 10

2018 FRANCE DOMAINE DES PERDRIX, PINOT NOIR 2013, BOURGOGNE $27.40 00917674, 750 ML, 13.5% ABV NUMBER OF CASES: 276 The Devillard family, also owners of Château de Chamirey, has always been known for its high-quality wines. Today, a new DOMAINE DES PERDRIX 2013, BOURGOGNE generation is taking over and keeping the tradition going. n Burgundy, 2013 was a year hindered by spring frosts and summer hailstorms, greatly reducing the size of the grape harvest. But the fall GRAPE: PINOT NOIR weather was much more temperate, so the quality of the grapes that AROMAS I did reach the winepress was exceptional, as demonstrated by this well- RASPBERRY JAM, PEPPER, YOGOURT, LAUREL structured Pinot Noir from Domaine des Perdrix of Nuits-Saint-Georges. ACIDITY – MODERATE Aromas are pleasingly complex for a wine in this price range, hinting of fruit, spices, cedar and tobacco. It’s another winner for the Devillard family, whose SUGAR LEVEL – DRY Château de Chamirey has been a well-known presence in Quebec for nearly BODY – MEDIUM 50 years. The family acquired Domaine des Perdrix in 1996 and has been hard at work there ever since. The wines – blessed by Côte de Nuits’ sunny and richly PALATE – GENEROUS fertile hillside exposure – have gained even more elegance and reﬁnement since WOOD – SUBTLE the installation a few years ago of a new, cooler cellar.

November 2015 15 THE INDISPENSABLE DECANTER Here are our recommendations for decanters and how to make the best use of them.

Despite its popularity as a gift item, the decanter still raises a lot of questions – online and in printed media alike. Which wine to decant? For how long? And why? The answers can be surprising. But one thing is certain: Serving wine in a decanter is not a ritual reserved exclusively for grands crus and connoisseurs. Rather, it’s a way of fully appreciating the wine and its aromas.

DECEMBER 10

2023 ITALY MARCHESI ANTINORI, TIGNANELLO 2012, TOSCANA $104.00 10820900, 750 ML, 14.5% ABV NUMBER OF CASES: 1520 (6 BOTTLES) $241.00 00928317, 1500 ML NUMBER OF CASES: 344 (1 BOTTLE) $519.00 00928333, 3000 ML NUMBER OF CASES: 112 (1 BOTTLE) The Antinoris created the famous Tignanello in 1971 by assembling Cabernet Sauvignon and Cabernet Franc with the traditional Chianti grapes. GRAPES: SANGIOVESE, CABERNET FRANC, CABERNET SAUVIGNON

KEEP, GIVE, DECANT… TIGNANELLO 2012, BOLGHERI AROMAS After more than 40 highly successful years and as a forerunner of today’s fine RIPE BLACK FRUIT, CHERRY, MOCHA, LICORICE, CEDAR Italian wines, this legendary cuvée has become an acknowledged classic and ACIDITY – MODERATE indisputable benchmark. Consisting of 80-percent Sangiovese and 20-percent Cabernet Sauvignon and Cabernet Franc, it might just as well carry the Chianti- SUGAR LEVEL – DRY Classico appellation, according to current regulations. It has retained its unique BODY – FULL personality, one that gives the vintage a special place in a connoisseur’s cellar. PALATE – GENEROUS And should you decide to serve it with your holiday meal, don’t hesitate to WOOD – EVIDENT enhance the wine by first pouring it into a decanter.

16 November 2015 IN STORES NOVEMBER 26 AND GREAT GIFTS FOR WINE LOVERS (CONTINUED) DECEMBER 10

1. PRACTICAL The Cool Breather decanter from Menu has a pourer, a plug, even an integrated cooling stick for aerating and keeping white wines fresh and cool. It takes up little space, which is ideal for large tasting events – or for storing in the fridge. vinumdesign.com/en/product/decanter-42/

2 2. EXTRAVAGANT Riedel decanters excite with their sleek, unusual shapes. The latest – called Boa – has a tightly coiled design that 1 aerates the wine in mere seconds. Also available in magnum format. vinumdesign.com/en/product/riedel-decanter/

3. REFRESHING Controlling the wine-serving temperature can be tricky. The VacuVin Rapid Ice Cooling Carafe is the dream tool for keeping wine at optimum temperature. Your wine will never again be too warm or too cold to drink. vinumdesign.com/en/produt/cooling-decanter/

4. THE ORIGINAL Magisso is an all-in-one decanter and cooler. Soak the carafe in water for a few minutes to start the cooling process. Together with black-tinted wineglasses, its opaque ceramic material is ideal in a blind-tasting situation. 3 4 opuszone.com amazon.ca

November 2015 17 GREAT GIFTS FOR WINE LOVERS (CONTINUED)

DECANTING 101 RIEDEL MERLOT DECANTER HOW MUCH TIME? How long before serving should wine be decanted? That will depend on the wine and the taster’s preference. Some overly fussy professionals leave the wine decanted for several days, and they claim the results are astonishing. Having said that, the general rule of thumb is that the younger and more robust the wine, the more it will beneﬁt from several hours’ aeration.

HANDLE OLD WINES WITH CARE A wine that’s been cellared for decades is more delicate and will benefit from careful decanting so as not to disturb sediments that have formed at the bottom of the bottle. It should be drunk as soon as possible after decanting, before the subtle aromas vanish. Then, place it in an ice bucket and the wine will cool much faster EVEN BURGUNDIES? than if left in the bottle. A red wine stored in an overheated kitchen Does decanting also benefit milder on Christmas Day will certainly benefit from the same treatment. and less-tannic wines? During a blind tasting in 2007, the Cellier panel SINGLE DECANTER, SEVERAL WINES pronounced a Givry (Clos Marole You’d like to serve many wines at the same meal but have only one 1er Cru 2004, from Domaine Joblot) decanter. Master Sommelier Élyse Lambert has simple advice: Pour “rounder, tastier, more suave and [with] the wine from the decanter back into its own bottle before serving. a long finish.” The tasted sample had “You don’t even need a wine decanter,” she adds. “A water pitcher been decanted two hours in advance. will do just as well.” Once every wine has been aerated, your goal has been achieved. AND WHITES? The decanter is a handy tool to ensure THE DECANTING GAME a wine’s optimal serving temperature. Do a test with your guests by offering two bottles of the same wine. If the white wine you want to drink Decant one at least an hour or two in advance, then open the other just is still at room temperature, bring out before serving. Pour both wines into identical glasses and ask your a decanter like the Riedel Merlot – it guests for their reactions. The differences between the wines, whether has a narrow silhouette and thin walls. red or white, should be pronounced.

18 November 2015 RIEDEL OUVERTURE SPIEGELAU EXPERT TASTING

CHOOSING A WINEGLASS here are so many styles out there, and the number keeps increasing. From the Cellier team, here are two suggestions that are both elegant and versatile. The Riedel Ouverture Red Wineglass has replaced the INAO as the T official tasting stemware. Luc Rolland, product analyst at SAQ Signature Services, gives it an excellent rating both in terms of hand comfort and aroma definition. Also, the Spiegelau Expert Tasting glass is a unanimous choice of sommeliers and wine lovers interviewed. Affordably priced, both models have the essential qualities of a good wineglass. They’re lightweight yet sturdy, easy to hold with a bowl bulbous enough for aromas to develop and slightly tapered at the mouth. While both styles are theoretically designed for drinking reds, Luc Rolland points out that either one is entirely suitable for any wine – white, rosé or red.

November 2015 19 GREAT GIFTS FOR WINE LOVERS (CONTINUED)

RIEDEL SOMMELIER TINTO RESERVA ZALTO BORDEAUX RIEDEL SOMMELIER BURGUNDY GRAND CRU

PRO’S CHOICE THE NEW COOL Sommelier Étienne Guérin, formerly of BU in Montreal Zalto glasses from Austria are the latest and now at M. Wells Steakhouse in New York City (owned favourite of discerning wine tasters, the by Quebec chef Hugue Dufour), isn’t averse to big glasses ne plus ultra at tasting venues over the designed for particular types or styles of wine. “But if past few years. They’re elegantly shaped, I had only that, I’d be in a bind,” he says. “Also, I’m a bit of a maniac when it comes to wineglasses. If I break one, extremely light and, most important, machine- I may replace it with 12.” At the moment, though, he’s a washable. Available in Quebec for the past Riedel Ouverture fan (see previous page), finding them year or two, they retail at about 20-percent especially handy when serving several wines at the same less than their major competitor, the Riedel time. “They’re harmonious, well balanced, and not too Sommelier line. big – so there’s less risk of breakage. And I like the curves.” In short, both practical and eye-pleasing!

20 November 2015 PURE BORDEAUX

PURE PINOT NOIR PURE SAUVIGNON BLANC FORTE BOURGOGNE FORTE RED WINE PINOT NOIR FORTE WHITE WINE

PRO’S CHOICE ARE JUMBO GLASSES WORTH IT? Master Sommelier Élyse Lambert, who has one of Quebec’s Élyse Lambert doesn’t care for the kind keenest noses, owns a small number of “precision” tasting of oversized glasses that appeal to a few glasses. She has two favourites – Riedel Vinum Pinot Noir wine enthusiasts. “It takes far too much and Riedel Vinum Riesling/Sauvignon Blanc – which wine before you can feel something, and she also uses for other reds like Sangiovese and Zinfandel. But why does she limit herself? “There’s not much choice, the glasses are harder to hold, let alone if you live in an 800-square-foot condo,” she laughs. “But to wash.” It makes more sense to use I’ve tried a number of diﬀerent glasses. They often have simpler, smaller wineglasses – the Forte almost identical shapes, and they give similar results.” or Pure from Schott-Zwiesel, for example, which are particularly sturdy.

November 2015 21 GREAT GIFTS FOR WINE LOVERS (CONTINUED)

INDUSTRIAL CHIC STAR-FILLED 35 YEARS STILL GOING STRONG Le Guide du Vin Phaneuf, founded by Michel Phaneuf in 1981, is now 35. This enormously successful publication has become Looking for a gift for someone who likes their decor minimalist an indispensible reference tool in Quebec. Noting how far the and their materials raw? The trailblazing wine guide has come, Nadia Fournier, who now writes Urban ice bucket ﬁts the bill it, says that “It’s a bit odd to be in charge of a 35-year-old wine perfectly. In galvanized steel guide when you’re 34 years old!” Preparing it takes her all over the with a matching scoop, it’s world for two months of intensive wine tasting every year. “That utilitarian but with a dash allows us to detect trends and to deliberate on what is classic, and of fantasy. The industrial look is still trendy – and a very distant what has become dated.” The guide is also becoming technologically cousin of the classic silver ice hip: It now allows you to scan bar codes so that you can find the bucket. Available at Zone. wines easily at the SAQ. Which wines? More than 1,000 of them, zonemaison.com/cuisine/bar_et_cocktail all awarded three or more stars, are presented annually, making it a selective rather than exhaustive wine guide (in French only).

22 November 2015 A GLASS OF WINE… WITHOUT OPENING THE BOTTLE? NO OLD CORK CAN RESIST IT! Is the grand cru in your cellar ready to drink? How can When you’ve taken the trouble to let ﬁne you tell without removing the cork? Or do you feel like wines age in your cellar, it’s heartbreaking having a glass of Riesling while your guest would prefer to have a fragile cork break in the neck of a Sauvignon? There is a tool that allows you to extract the bottle and scatter fragments over your just one taste or one glass of wine from that bottle, and precious nectar. A sureﬁre way to prevent this revolutionary wine-storage system, Coravin, is now such a disaster is to use the Durand available in Quebec. A needle inserted through the cork corkscrew. It combines opposing blades allows you to extract a single glass of wine and replace it that grip the cork, to help keep it intact, with argon, an inert gas that protects the remaining wine and a spiral screw to extract it more easily in the still-unopened bottle. With Coravin, you can enjoy than with other two-pronged corkscrews. wine from the same bottle for two weeks. The manufacturer vinumdesign.com/fr/produit/tire-bouchon-14/ even promises that you can put your grand cru back in your cellar for years if it’s not ready! To be determined… coravin.com vinumdesign.com/fr/produit/coravin/

November 2015 23 GREAT GIFTS FOR WINE LOVERS (CONTINUED)

HOW TO KEEP WINE AFTER OPENING

ou’ve opened a fine bottle of wine and realize that you won’t finish it Y right away. Here are some tips on making sure your vintages, whether young or old, retain their flavour. Three Cellier tasters carried out a series of tests over three and seven days. The test subjects? For the red, a Cabernet Sauvignon, and for the white, a Chardonnay, each in a 750-mL bottle that was half emptied. The team tried a number of methods to keep the wines: refrigeration, removing air from the bottle with a VacuVin pump, and freezing. For the three-day period, the VacuVin method took the top prize for the red wine; for the white, recorking the bottle and leaving it in the fridge gave the best results. But for the seven-day period, the best method for both the red and the white was unexpected: freezing. The half-empty bottles were placed upright in the freezer and later left to thaw at room temperature. The results amazed the judges. Two out of three of them found the wine better than before!

SWEET OR BUBBLY Dessert wines keep longer than dry wines, as their higher sugar content protects them naturally from oxidation. With Champagne and other sparkling wines, a champagne stopper, designed for the purpose, works well, especially if the bottle is still at least half full. But a silver – or even gold – spoon placed in the neck of the bottle does nothing to keep the bubbles. That’s pure urban legend.

24 November 2015 ֽ֤֠־ֶָּ֦֧֤֤֤֤֥֤֦֤֤֭֮֠֠֠֠֠֡֡֠֠֠!∀ #ְֱֲֵֻּ֦֤֣֥֠֠֡֠־ְֲֳִִִֵֵַָֺֹּֿ֮֯֠֡

155986-ANG.pdf 1 2015-10-07 14:59 INTIMATE GATHERING The group has made Television stars dining together may seem oh-so Hollywood. But it a habit of sharing in the case of Chef Danny St Pierre, businessman and “dragon” a meal and some wine. Starting from left: Danny Alexandre Taillefer and TV and radio host Jean-Philippe St Pierre, Debbie Zakaïb Wauthier, sharing a meal means sharing a passion for good food, and husband Alexandre Taillefer, Delphine Lamothe Champagne and Burgundy – as both friends and family. Tonight, and spouse Jean-Phillippe Wauthier, and Marie- St Pierre is host and offers tips on organizing an intimate meal as Hélène Wauthier, well as a large gathering, recipes to enjoy and successful pairings. St Pierre’s spouse. By Josée Larivée

26 November 2015 hef Danny St Pierre and his spouse, Marie- magazine and board member with the Musée d’Art Hélène Wauthier, have known Alexandre Contemporain foundation. “Wine, art, politics and Taillefer and Debbie Zakaïb for a few years. foreign aﬀairs, and certainly food… We talked about C “They were working on the radio show everything. It was so wonderful we didn’t want it to La soirée est (encore) jeune, which my end. When Alexandre’s passionate about something, brother-in-law, Jean-Philippe Wauthier, hosts,” he really needs to share. So we invited them over.” explains St Pierre. “After they wrapped, Jean-Philippe But the story doesn’t end there. “To thank them,” says called and asked Marie-Hélène and me to join him St Pierre, “I decided to show up at their place with and his wife, Delphine. He said, ‘We’re going to all the necessary ingredients to cook up a fantastic Laurea, are you coming?’” That’s how the group found meal. Alexandre’s wine collection is a challenge themselves at the same table. “We had such a great I enjoy!” And so a friendship built on wine and time,” says Zakaïb, fashion blogger with Clin D’œil food was born.

November 2015 27 INTIMATE GATHERING (CONTINUED)

“My brother Jean-Philippe and I left the Saguenay 15 years ago. But when we go back, it’s always a party. Often our parents break out the Champagne,” Marie-Hélène admits. I prefer bubbly. I developed “a taste for Champagne when I lived in Paris. It’s such an accessible drink in France. When it comes to wine, red or white, I feel a bit like an imposter, so I follow my expert friends’ recommendations! But I remain a big fan of rum and Champagne. – Jean-Philippe Wauthier, host” of Télé-Québec’s Deux hommes en or, Radio-Canada’s Les dieux de la danse and Première Chaîne’s La soirée est (encore) jeune.

TV host, Jean-Philippe Wauthier and spouse Delphine Lamothe. Both share a passion for Champagne. “I cook a lot and as I’m not well-versed in wine, I’m very determined to not make a mistake with pairing. Champagne goes with everything,” says Wauthier.

28 November 2015 Even though I have three “wine cellars, the wine that moves me the most continues to be Pierre Bourée, a Burgundy that reminds me of my father. Incidentally, I always open a bottle at Christmas. – Alexandre Taillefer, ex-Dans” l’oeil du dragon participant, managing partner at XPND Capital and host of Alexandre et les conquérants on Explora.

For Laval boy St Pierre, the holidays were always fan. “This varietal takes many forms, expressing quite the cosmopolitan affair. “My grandfather is a itself through the terroir and the winemaker’s francophone raised in Ontario, I have Italian uncles hand. It’s definitely the grape I will never grow whose parents came from Naples, and another uncle, tired of. I adore it and it makes me a better Bolivian, with both German and Jewish roots… person…when I don’t drink too much!” jokes It was a bit like the United Nations. In keeping with the chef. “I always think whites work well with that global theme, my grandmother, according to my menus. I need to force myself to offer her origins, cooked Polish food with a Canadian reds – which I do all the time, out of respect quality. Food was what united us. It was a lot of fun, for my guests. I seem to always pick Pinot Noir, discovering all these flavours! I remember dough that and more specifically, Burgundy.” Of course, was folded, fried and then dipped in sugar, a bit like he occasionally makes a detour or two to Chile a Lyonnaise fritter. We called it kruste and it was or Australia… He even veers into Beaujolais, highly addictive. At home, we definitely ate more toward the Gamay grape, every once in a while. than we should have!” But he always returns to the region he adores: Father of two girls, St Pierre has reconnected with Burgundy. “I find the playing field so vast holiday traditions. “Our traditional recipes are a and so interesting that I rarely step away to common code. When we place these dishes on the discover other things.” table, it’s a sign of love. When I met my mother-in- It’s not a lack of interest, but a lack of time, law, Monique, we communicated best in the kitchen.” he explains. “I have my hands full, and I get In Saguenay, Monique Claveau – mother of the impression that they’ll forever remain full Marie-Hélène and Jean-Philippe – has a reputation in discovering Burgundy. One time, my friend for making the best tourtière pastry. “I watched her Alexandre saw my eyes pop out of my head make the pastry,” says St Pierre. “She does strange while standing in front of a case – a case! – things! But the result is undeniable. I became very of Richebourg. He very generously grabbed close with Monique through cooking. We established a bottle and said, ‘Let’s drink!’ Pure bliss! But a trust. We work together but sometimes we work you know what? I’m also overjoyed and grateful in silence. Cooking together is a very personal with Puligny Montrachet. I love the texture. experience.” The wine is like me: not easily overwhelmed,” he laughs. This man truly enjoys life. “I think SEEING WHITE magic doesn’t just happen around the When it comes to wine, St Pierre is a Chardonnay Christmas tree.” To the table!

November 2015 29 INTIMATE GATHERING (CONTINUED)

INVERTED POUTINE In 2003, Danny St Pierre was looking for a way to make a mark for himself in the burgeoning Quebec food scene. He worked at the Laval restaurant Derrière Les Fagots. During this time around the world, the miniature food trend was all the rage and deemed avant-garde. The prevailing movement consisted of an 18-course meal, all perfectly paired, a bit like the menu St Pierre has created on the following pages. “We saw chefs like Thomas Keller in California, who served oysters and ‘pearls’ – in this case pearl tapioca. Locally, Laurent Godbout was offering sweet club sandwiches for dessert. These endeavours inspired me to adapt a simple, very Québécois classic into my cooking repertoire. The idea? Turn poutine into a croquette, with the cheese and sauce coated with potato flakes and then fried. These little nibbles, no bigger than a loonie, are incredibly crispy and have become part of our DNA. They became so popular, I made them my signature dish and they are now being commercially prepared and sold in the freezer aisle of major supermarkets. Or find a version of the recipe at SAQ.COM and make them at home.”

St Pierre Surprise

30 November 2015 The pursuit of excellence since 1880

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155193-ANG.pdf 1 2015-10-07 14:53 INTIMATE GATHERING (CONTINUED)

Chef Danny St Pierre loves pampering his guests. “When guests feel welcome, the tone of the gathering is set.”

Generosity is key when I host people CHEF’S ADVICE I love. This doesn’t mean overextending “ It begins with a beautiful table, set before yourself, or spending a small fortune guests arrive. Do it the day before so you don’t to show off. Gastronomy is not about risk running out of time. And don’t try to outdo arrogance, it’s not about sipping Champagne yourself by preparing complicated recipes that with your pinkie in the air while reciting you’ve never made before. The stress involved in such an experience would keep you from poetry! I like to make a special effort being a good host. for my guests, but simplicity is best. Plan for three courses and go for freshness. My recommended menu uses ingredients This will make all the diﬀerence. you likely already have in the fridge. Think about simple foods that everyone Be generous and reap the benefits. knows. Serving oﬀal, for example, can be – Danny St Pierre, chef-owner of ” risky. When it comes to cuisine, being Petite Maison restaurant generous means sticking to universal foods.

32 November 2015 Just as trained pianists fear they are not good enough to play a Beethoven sonata, many ﬁne home cooks fear they lack the talent to prepare scallops. But scallops are a cinch to prepare if you just give it a try. And if you open a good Burgundy, yours will be a virtuoso performance.

EASY GOURMET Polish Scallops

RECIPE AT SAQ.COM POLISH SCALLOPS “I have an abiding love for fine French cuisine,” confides St Pierre. “Everyone who knows me knows how much I flirted with Jehane Benoit! But I have a Polish grandmother, and for her, scallops simply involved being nicely fried and caramelized, and being served with typical peasant-food garnishes: egg, stale bread and cauliflower. Traditionally, the cauliflower is blanched and then sautéed in brown butter. A grated hard-boiled egg and bread crumbs are sprinkled on top. A modified version of this classic: Purée cauliflower and drizzle it with a bit of lemon juice. Add some cauliflower florets. Sprinkle with bread crumbs and serve the dish with a soft-boiled egg – one that is boiled only for six minutes so it’s still runny. When assembled, the dish is an absolute charmer! What I particularly love about this starter is that most people usually have all the ingredients. Everyone has butter, stale bread (to make bread crumbs) and eggs. Cauliflower tends to last, so we often have it on hand. Add a sprig of green, and you’re done. This scallop dish cries out for Chardonnay! If I could afford the grands crus of my dreams, I would certainly serve them alongside this dish. But I can assure you that any good white Burgundy will also do the trick.”

November 2015 33 INTIMATE GATHERING (CONTINUED)

No one wants to be the guest of stressed-out CHEF’S ADVICE Prepare absolutely everything in advance, including hosts. Plus, undue Every time I’m pressure will spoil your the things you think you’ll have time to prepare on the Christmas gathering for asked“ how to host day of. Cut the vegetables and keep them in cold water, you. If you’re organized without going nuts, make the sauces, marinate the meats… and prepared in advance, I give the same piece Your wineglasses are spotless, and your home is organized. you’ll be able to enjoy You’ve created stations throughout that are set with a few your evening. And of advice: Make a plan essentials so no one has to run around for a fork, a glass don’t you deserve it? and maintain order of water or napkins. Your kitchen is your laboratory and in your kitchen. your tools are at the ready. Besides the food and organization, think about the music – Danny St Pierre ” and food-wine pairings long before D-Day. Sparkling wines should be properly cooled by the time your guests arrive. Most people like being welcomed with a waiting glass.

34 November 2015 NOVEMBER 26

EASY GOURMET 2020 Turkey, Foie Gras and Yellow FRANCE Potato Casserole PETRUS DESBOIS, CHÂTEAU ST. GEORGES 2010, ST. GEORGES ST. ÉMILION RECIPE AT SAQ.COM $34.25 00960872, 750 ML, 14.5% ABV NUMBER OF CASES: 150 Located just north of the St. Émilion appellation, A MODERN TWIST ON CHRISTMAS TURKEY St. Georges St. Émilion is one of its satellite appellations Château Saint-Georges benefits from its favourable geographic location, high up (along with Montagne, on the Saint-Émilion plateau where the soil composition bestows on the wine Lussac and Puisseguin), a stout yet distinctive structure. This Christmas turkey, in a pulled version, is equally and is close to it in style. worthy – slightly short of culinary elegance! GRAPES: MERLOT, CABERNET As you taste this particular Saint-Émilion, take care to notice the impressively subtle SAUVIGNON, CABERNET FRANC mixture of dark fruits and mild spices. They blend admirably well with the defining AROMAS flavours of the turkey, like the hint of cloves or the Chinese five-spice powder in the BLACKCURRANT, fruit-based ketchup. BLUEBERRY, CEDAR, LICORICE, MOCHA, VANILLA The cranberries were not chosen by accident. They add freshness to this comfort ACIDITY – MODERATE dish, and their fruity notes pair perfectly with the Merlot, predominant in the Saint-Georges. SUGAR LEVEL – DRY And should you wish to sustain the rich foie-gras taste to enhance the dish, you BODY – FULL can rely on the wine’s pronounced tannins.They combine elegance and concentration, adding a zing to the rich texture of a melt-in-your-mouth foie gras that has been PALATE – GENEROUS simmering in your slow cooker. We’re salivating already! WOOD – PRONOUNCED – Kler-Yann Bouteiller, sommelier

November 2015 35 EASY GOURMET Opera Log Cake

RECIPE AT SAQ.COM WINE LOG This creamy log cake is bursting with roasted flavours. It’s a dessert with such a rich intensity that it wonderfully complements fortified wines. Here are a few bottles that would love to be invited to the table. In France, names like Maury and Banyuls are considered benchmarks in the large family of fortified wines. These two maintain a youthful fruity character that evokes gentle notes of chocolate and cherry, a fruit that marries well with dark chocolate. The notes help them maintain their pleasant freshness, making them the perfect match for this kind of dessert. Portugal produces superb ports that have long been favourites of chocolate lovers. To boost the coffee and hazelnut in the cake, which add an aromatic complexity, a port that has been barrel-aged for quite some time is in order. A 20-year-old (or older) Tawny will ignite a wondrous explosion of roasted, chocolatey flavours in your mouth. A real treat! So many countries, so many regions. Andalucia produces some excellent Jerez wines that you may not have considered with this type of dessert. Yes, there are some sweet versions. That’s the case with 100-percent Pedro-Ximenez cuvées. A Jerez, with aromas of burnt caramel, dried fig and raisins, is indeed a happy marriage with this Yule log. - K.Y.B

36 November 2015 THE BIG EVENT Hosting a dozen people? Danny St Pierre recommends an evening of hors d’oeuvres, with each new flavour accompanied by a different wine. “A party is like a choreography,” he says. Follow St Pierre’s tips for a dance your friends will long remember.

November 2015 37 IN STORES THE BIG EVENT (CONTINUED) NOVEMBER 26 AND DECEMBER 10

Surprise your guests by starting “ NOVEMBER 26 with something fresh and light. They’ll thank you because meals can be very filling during the holidays. – D.S.P. ”

UNITED STATES CHARLES SMITH, VINO PINOT GRIGIO 2013 $21.50 12629691, 750 ML, 12% ABV NUMBER OF CASES: 300 Following up on the hugely successful Kung Fu Girl Riesling, Charles Smith is back with a great Pinot Grigio providing lots of fruity pleasure. Another example of GET THE BALL ROLLING his solid self-taught instinct for winemaking. “Start off the festivities with cold or room-temperature finger foods,” the chef GRAPE: PINOT GRIGIO recommends. “This way, your first course is ready to serve, regardless of what time your guests arrive. The pairing of Turkey Rolls (opposite page) AROMAS and Vino Pinot Grigio is thoroughly delightful. Our sommelier suggests APPLES, WHITE FLOWERS, CHALK lemony bites to give more zest to the pairing. Personally, I’m fond of pairing ACIDITY – MODERATE textures: When you have a relatively light, mineral and floral white wine, you can then use fresh foods like those in our Turkey Rolls. It’s a good idea to SUGAR LEVEL – DRY start with something light when kicking off a Christmas gathering in which BODY – LIGHT people are expecting to eat a lot over a long period of time. Over dinner, the Vino Pinot Grigio remains an ideal match with turkey in a curry-based broth PALATE – GENEROUS and wonderfully ripe pears. Yes, we eat turkey at Christmas – but in an exotic WOOD – UNOAKED and surprising way. That’s how I like it!”

38 November 2015 Pinot Gris, in general, is a very aromatic, ﬂoral and, sometimes, exotic wine. That’s what inspired the chef for these original Lemon and Pear Turkey Rolls.

RECIPE AT SAQ.COM 12 SERVINGS Preparation: 45 minutes Cooking: 5 minutes TURKEY ROLLS STEP 1 In a saucepan, bring 2 L (8 cups) water to boil. Add curry powder and 15 mL (1 tablespoon) salt. WITH LEMON AND PEARS Remove ﬁllet from turkey breast and cut breast into 3 pieces of equal size. Put turkey into saucepan, let simmer for 2 minutes, remove from heat and cover. Let turkey cool completely in saucepan. A recipe by Danny St Pierre It will ﬁnish cooking as it cools down.

STEP 2 INGREDIENTS To prepare dipping sauce, simply stir together mayonnaise and lemon. Set aside in refrigerator. 1 turkey breast (about 500 g or 1 lb) STEP 3 Cut turkey into 24 thin slices and set aside. 15 mL (1 tablespoon) curry powder 250 mL (1 cup) low-fat mayonnaise STEP 4 Fill a shallow bowl with warm water. Spread a wet towel on work surface. Keep remaining Zest and juice of one lemon ingredients close at hand, as well as a serving dish for the rolls. 24 rice paper wrappers STEP 5 125 mL (1/2 cup) cilantro leaves Soak rice paper wrappers one by one in warm water until softened and spread them on wet towel. 1/4 Iceberg lettuce head, cut In the centre of each wrapper, put cilantro leaves, lettuce and pear slices on a slice of turkey. Fold into strips sides over and roll tightly. Place rolls side by side onto serving dish, leaving some space between 2 ripe pears, sliced them. Cover with plastic wrap. Keep refrigerated. 60 mL (1/4 cup) red onion, minced Note: Turkey rolls and lemon sauce can be made ahead and refrigerated. Cooked turkey breast will keep in its stock, for about ﬁve days, refrigerated. Salt and freshly ground pepper

November 2015 39 THE BIG EVENT (CONTINUED)

EASY GOURMET Roasted Salmon With Apples and Almonds CHEF’S ADVICE Salmon is great for Christmastime meals. For this recipe, oil and caraway seeds are brushed on the ﬁsh. Whether you serve it whole or in individual portions, the focus should be on the garnish. Each guest should have his or her fair share of applesauce, lightly roasted almonds, sour cream and chives. These ingredients lend themselves well to Chablis, a wine with a striking richness.

RECIPE AT SAQ.COM

40 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10

CHEF’S ADVICE If you plan on including a cheese plate, serve it at the beginning of the festivities, while white wine is still being poured. Most cheeses are better with white wine than red.

DECEMBER 10

AN UNBEATABLE PAIRING WA 91 2019 FRANCE Chardonnay wonderfully reflects its terroir. Derived from grapes grown on the DOMAINE DANIEL DAMPT sunniest slopes of the Chablis appellation, this 1er Cru Les Vaillons is heavy ET FILS, LES VAILLONS 2013, AROMAS and textured on the palate, which will certainly please when served alongside CHABLIS PREMIER CRU APPLE, PEACH, HONEYDEW meatier fish like salmon. This cuvée, with considerable aromatic complexity, $31.75 12663207, 750 ML, MELON, CHALK, FENNEL, 13% ABV MINERAL NOTES is enhanced by a controlled winemaking process. The woodiness, barely NUMBER OF CASES: 200 (6 BOTTLES) ACIDITY – MODERATE discernible, adds a pleasant roundness to the wine – perfect for a dish that This family business, active SUGAR LEVEL – DRY includes apples and butter-coated almonds. These two foods are quite rich, for over 150 years, is a very but won’t prevent such a Chardonnay from expressing itself. In this recipe, dynamic outfit. The children BODY – MEDIUM lime juice also provides a burst of freshness to the meal. Finally, there’s a nod have now joined in after to acidity, always present in wines from the north end of Burgundy. Definitely a perfecting their trade in PALATE – GENEROUS Australia and New Zealand. successful and flavourful pairing. WOOD – SUBTLE – K.Y. B. GRAPE: CHARDONNAY

November 2015 41 THE BIG EVENT (CONTINUED)

If I’m opening “a bottle for a single glass, I prefer to turn to where I’m happiest. That’s why I always return to my Burgundy. – D.S.P. ”

DECEMBER 10

2018 FRANCE CLAUDIE JOBARD, LA CHAUME 2012, RULLY $25.20 12663303, 750 ML, 13% ABV NUMBER OF CASES: 150 With a father running a vine nursery and an oenologist mother, it’s no surprise that Claudie Jobard proudly wears two hats: cellarmaster at Remoissenet and viticulturist in Rully, on the Côte Chalonnaise. GRAPE: PINOT NOIR

AROMAS CANDIED CHERRY, FABULOUS BURGUNDY POTPOURRI, OAK, SPICE, CITRUS PEEL It’s often said that wine is the sum of its parts. “Wine is not an elite drink; ACIDITY – MODERATE it’s a peasant drink,” says St Pierre. “I see winemakers as interpreters of their terroir. That’s why Burgundy affects me so much. These artisans SUGAR LEVEL – DRY love their lands like Paul Cézanne loved Sainte Victoire! There is something BODY – MEDIUM inexplicable and sacred about this Burgundy. These wines don’t scream to express themselves. They whisper, but they have the strength and the tone PALATE – GENEROUS to debate for a long time. With Burgundy, you must reflect before you WOOD – SUBTLE approach. For someone who enjoys nice things, this is the ultimate.”

42 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10

DECEMBER 10

2018 FRANCE DOMAINE DOUDET NAUDIN 2012, HAUTES CÔTES DE BEAUNE $27.40 12614202, 750 ML, 12.5% ABV NUMBER OF CASES: 246 EASY GOURMET This wine is made from a small Ham Gratin on Endives vineyard near the village of Santenay in the area called Maranges. The steep, one- RECIPE AT SAQ.COM hectare plot benefits from an excellent southeast exposure. GRAPE: PINOT NOIR SWISS NIBBLES AND FRENCH WINES AROMAS CANDIED CHERRY, Ah… cheese! It’s so good, and Quebecers eat a lot of it – and produce some RASPBERRY, ROASTED NOTES, LACTIC NOTES excellent ones. But sometimes it’s difficult to find just the right pairing, especially ACIDITY – MODERATE with red wines. “It is doable, of course,” says the chef. “Start with your most supple red. The endive in this dish makes it more difficult to pair, but its crispness and SUGAR LEVEL – DRY slight bitterness, along with the salty taste of the ham, make for a combination that BODY – MEDIUM perfectly suits the Burgundy freshness.” If you decide on the Doudet Estate wine, match with simply prepared dishes – as Pinot Noir vines, grown on Côte de PALATE – GENEROUS Beaune hillsides, fully express themselves. On the palate, there is a distinct WOOD – EVIDENT fruitiness, delicate tannins and a well-developed acidity. This wine makes pairing easy – just the way we like it.

November 2015 43 EASY GOURMET Beets and Duck-Liver Pâté

RECIPE AT SAQ.COM EAT AND CHAT “I know, I know…beets, raspberries, duck pâté and coffee are a strange combination,” the chef says with a laugh. “But it’s so simple. Duck-liver pâté partners really well with Burgundies. Some have barnyard, earthy notes, and that’s the kind of wine needed with this dish. Beets are a versatile vegetable, especially when roasted. They have an earthy side, while duck liver has more of an iron taste and brings in the necessary touch of fat. The raspberries give a nice little kick of acidity. And finally, the coffee adds a hint of barrel. That’s all a dish needs for a lovely pairing with a red Burgundy like this Chorey Lès Beaune from Nicolas Potel. Not only will this expert explanation impress your guests, but the dish will charm them and the pairing will convince them!”

44 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10 THE BIG EVENT (CONTINUED)

DECEMBER 10

FRANCE NICOLAS POTEL 2012, CHOREY-LÈS-BEAUNE $29.25 12613728, 750 ML, 13% ABV NUMBER OF CASES: 250 Chorey-lès-Beaune covers 134 hectares at the northern edge of the Côte de Beaune. A supple and accessible cuvée, and a great introduction to communal appellations from Nicolas Potel. THE PRICE OF PASSION GRAPE: PINOT NOIR AROMAS When he was younger, St Pierre would completely ignore his budget RASPBERRY, VIOLETS, VEGETAL NOTES, BEETS, when it came to expensive wines. “I had things to prove to myself,” TEA, BLUEBERRY he admits. “I once drank a 400-euro Hermitage Blanc with a friend ACIDITY – MODERATE (sometimes I do leave Burgundy). But now I have two beautiful children, a wonderful wife, and I’m opening a restaurant in Mile End. I don’t need SUGAR LEVEL – DRY to show off. It’s like with my recipes: They’re simple, but well executed BODY – MEDIUM and satisfying. I rarely recall a vintage, or a ton of other details that I should remember when I love a bottle of wine – except for the grands PALATE – GENEROUS crus, because wine history interests me. But for current wines, I forget WOOD – SUBTLE all the details. I’m in the moment. I taste, enjoy, share.”

November 2015 45 IN STORES NOVEMBER 26 AND DECEMBER 10

CHEF’S ADVICE Serving hors d’oeuvres is like a choreography and it’s up to you to be in charge of the dance. Ask one or two friends to help you. NOVEMBER 26 Create a rhythm for your serving, and respect the progression of flavours. From start to finish you’re in control…even if it’s a standing-only party. If you don’t do this, you’ll quickly be overwhelmed and at everyone’s beck and call. Prepare some stations in advance (pitchers of water and glasses, bottles of wine and appropriate stemware, and a coffee station with all the required accoutrements.) This way, guests won’t feel like they’re left to their own devices.

2019 FRANCE MAISON BOUEY, LES PARCELLES DE DERENONCOURT 2010, HAUT-MÉDOC $18.60 12664285, 750 ML, 13.5% ABV NUMBER OF CASES: 500 Bordeaux’s own Stéphane Derenoncourt, one of the most talented oenologists on the planet, created this cuvée based on plot selections in partnership SHRIMP WITH RED WINE with Maison Bouey. GRAPES: MERLOT, “While I was serving wine, Delphine, environment. The focus here is on the CABERNET SAUVIGNON Jean-Philippe’s wife, questioned ‘Red red wine and the caramelized peppers. AROMAS wine with shrimp? Are you sure, Danny?’ This Haut-Médoc blend includes a BLACK FRUIT, AUTUMN LEAVES, BELL (considering I’m a fan of white). For bit of Cabernet Sauvignon, which PEPPER, MOCHA some, pairing shrimp with Medoc may shares the same taste characteristics ACIDITY – MODERATE seem audacious…and it is! But this as the peppers, especially when audacity brings about happy discoveries. they’re grilled or roasted. The chickpeas SUGAR LEVEL – DRY Normally, the perfect partners for absorb the strength of the tannins, BODY – FULL Bordeaux are red meats or mushrooms. and the predominance of Merlot in But to pair well, you sometimes have this Bordeaux brings a suppleness PALATE – GENEROUS to look past the basic ingredient – to the palate. This really makes for WOOD – SUBTLE the shrimp – and look instead to its an enjoyable pairing.”

46 November 2015 THE BIG EVENT (CONTINUED)

SHRIMP AND CHICKPEA PEPERONATA A recipe by Danny St Pierre RECIPE AT SAQ.COM

INGREDIENTS 12 SMALL BOWLS OR VERRINES 24 21/25 shrimp, peeled Preparation: 25 minutes Cooking: 35 minutes and deveined STEP 1 120 mL (8 tablespoons) olive oil In a Dutch oven, heat 90 mL (6 tablespoons) of olive oil over medium heat. Add onion, 1 large red onion, diced garlic and celery. Cover and sweat for 10 minutes. 4 garlic cloves, chopped STEP 2 2 celery stalks, thinly sliced Add tomato paste and cook about 5 minutes, stirring constantly. 60 mL (1/4 cup) tomato paste STEP 3 250 mL (1 cup) red wine Add the wine, bring to boil and reduce by half. Add peppers, chickpeas, vegetable 2 jars (300 mL each or 9 1/2 oz) stock and simmer for 15 minutes. Remove from heat, add thyme leaves and sriracha. roasted peppers, rinsed and Set aside. diced STEP 4 1 can (540 mL) chickpeas, rinsed Put peperonata with chopped parsley into bowls. 500 mL (2 cups) vegetable stock STEP 5 4 fresh thyme sprigs Season shrimp to taste. In a large non-stick pan, heat rest of oil and fry shrimp 60 mL (1/4 cup) chopped parsley for 2 minutes. Top peperonata with shrimp. 5 mL (1 teaspoon) sriracha sauce Note: Refrigerated, the peperonata will keep for about ﬁve days.

November 2015 47 THE BIG EVENT (CONTINUED)

In planning your “menu, keep in mind that people will be walking around holding a plate. Think ‘bite-size’ as much as possible. Rice paper, lettuce, and crackers are all excellent bases, just as practical as they are delicious when it comes to presentation. – D.S.P. ”

NOVEMBER 26

UNITED STATES MICHAEL-DAVID WINERY, FREAKSHOW 2012, CALIFORNIA $28.05 12612733, 750 ML, 14.5% ABV NUMBER OF CASES: 250 This wine producer, founded by brothers Michael and David Phillips – and still owned by the family – has made a mark with its wines’ eccentric names and labels. GRAPES: CABERNET SAUVIGNON, PETITE SYRAH

AROMAS BLACK CHERRY, CANDIED FRUIT, PLUM, SMOKY NOTES, OAK ACIDITY – DISCREET SUGAR LEVEL – OFF DRY BODY – FULL PALATE – GENEROUS WOOD – PRONOUNCED

48 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10

EASY GOURMET Beef Tartare

DECEMBER 10

WA 90 2021 ITALY TENUTA SAN GUIDO, LA DIFESE 2013, TOSCANA $27.70 10987427, 750 ML, 13% ABV NUMBER OF CASES: 856 (6 BOTTLES) Tenuta San Guido is known first and foremost for the legendary Sassicaia. Le Difese, RECIPE AT SAQ.COM created in 2003, is a much more accessible, supple and fruity bottling. GRAPES: CABERNET SAUVIGNON, SANGIOVESE DELICIOUS TASTE AROMAS In this tartare, the roasted pumpkin seeds recall the woody aroma of CHERRY, STRAWBERRY, the barrel. “The red meat balances the tannins of Difese,” says our chef. TOBACCO, TEA “A hint of garlic, a touch of hot sauce and a bit of fish sauce brings out the ACIDITY – MODERATE umani* (Japanese for delicious) taste. In Italy, where this Difese is SUGAR LEVEL – DRY produced, it is not unusual to find meat dishes in which fish sauce is added for this taste. In France, Yves Camdeborde, one of the leaders in bistro BODY – MEDIUM cooking and who French food journalists dubbed chef de la bistronomie, PALATE – GENEROUS is a great fan of this kind of match – a flank steak studded with anchovies, for example, before being grilled.” WOOD – SUBTLE * Salty, sweet, sour, bitter… and umami. This fifth basic taste means delicious in Japanese.

November 2015 49 THE BIG EVENT (CONTINUED)

The act of uncorking a great “ NOVEMBER 26 wine can be like showing off a trophy or it can be a gesture of love. The difference is in how you feel toward the people whose glasses you’re filling. – D.S.P. ”

WA 92

2020 SPAIN Jean-Philippe Wauthier FINCA LOS ALIJARES 2009, VINO DE LA TIERRA considers himself lucky $18.20 12634182, 750 ML, to have a brother-in-law BEYOND THE WELL-TRAVELLED PATH 14.5% ABV like St Pierre. “He opens NUMBER OF CASES: 600 the fridge and concocts Young Bordeaux wines are often capricious. “Now more than Most often blended with these wondrous dishes… ever, they have a hard tannic structure,” says St Pierre. “The Tempranillo, Graciano is a Rioja out of nothing! He’s taught savoury aspect of this recipe allows you to skirt the wine’s grape variety that is appreciated me a ton of tricks that really oﬀ-putting nature. Everything is a question of balance. That for its freshness and expressive make a difference. He’s also profile. Here is a rare opportunity said, even though my heart and soul belong to Burgundy, I’m to taste it as a varietal wine. an organization zealot, like all for diversity in the cellar. My sommelier, Michèle Ouellette, GRAPE: GRACIANO me. He taught me that being is interested in natural wines, but I don’t really believe in organized in the kitchen that dogma. If a good wine comes out of that culture, I’m not AROMAS is just as important as against it, obviously, but I’m not on the natural-wine-at-all-costs PRUNE, BLUEBERRY, having talent. MARASCHINO CHERRY, bandwagon. If it were up to me, I would only have Burgundies CHOCOLATE, ANISE, OAK on the wine list, and maybe a few classic Bordeaux and some ACIDITY – MODERATE vintage whites from Rhone (because in my mind, a St. Joseph is an extension of Burgundy). But I don’t want people at my SUGAR LEVEL – DRY restaurant to necessarily drink like me. And I want wine to be BODY – FULL accessible for every budget. So I leave it to my sommelier to discover what’s out there. Personally, I would pair my sausage PALATE – STRUCTURED chips with a Burgundy once again. But then you would have WOOD – EVIDENT missed this lovely Spanish wine.”

50 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10

Alfred Le Fermier is a cheese that melds well with red wine. Here, saltiness is at its best, but it’s cut with prune chutney, stewed with tomato. The spices also help keep the charcuterie’s salt quotient in check. “Essentially,” says the chef, “go with conﬁdence. All is well…”

RECIPE AT SAQ.COM

MAKES 24 SALAMI CHIPS Preparation: 30 minutes Cooking: 35 minutes

A recipe by Danny St Pierre STEP 1 Put the rack in the middle of oven and preheat to 180°C (350ºF). INGREDIENTS STEP 2 48 salami slices On a baking sheet lined with parchment paper, spread salami slices side by side. Cover with another sheet of parchment paper and another baking sheet 12 pitted prunes to keep the slices ﬂat. Bake in oven for 20 minutes, or until salami slices 125 mL (1/2 cup) red wine are crisp. 10 mL (2 teaspoons) mustard seeds STEP 3 5 mL (1 teaspoon) caraway seeds In a small saucepan, combine prunes, red wine, and mustard and caraway 45 mL (3 tablespoons) tomato paste seeds. Simmer for 15 minutes. Add tomato paste and vinegar. Purée in blender and set aside. 5 mL (1 teaspoon) red-wine vinegar 60 ml (1/4 cup) red onion, STEP 4 ﬁnely chopped On a salami slice, place some prune mixture, red onion and a sliver of cheese. Cover with a second salami slice to make a sandwich. Repeat with other 24 slices Alfred le Fermier cheese slices. Serve immediately. (about 10 g or 1/3 oz each)

November 2015 51 THE BIG EVENT (CONTINUED)

TURKEY PIZZAS A recipe by Danny St Pierre

INGREDIENTS 2 skinless turkey thighs 250 mL (1 cup) pitted black olives, chopped 2 celery stalks, thinly sliced 6 garlic cloves, crushed 60 mL (1/4 cup) maple syrup 60 mL (1/4 cup) olive oil 125 mL (1/2 cup) water 1 large white onion, cut into ﬁne strips 6 thyme sprigs 8 pita breads 60 mL (1/4 cup) Dijon mustard 1/2 red onion, chopped 250 mL (1 cup) Parmesan, freshly grated 250 mL (1 cup) arugula leaves Salt and freshly ground pepper RECIPE AT SAQ.COM

52 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10

WA 94 2020 FRANCE MICHEL CHAPOUTIER, OCCULTUM LAPIDEM 2013, CÔTES DU ROUSSILLON VILLAGES LATOUR DE FRANCE NOVEMBER 26 $26.45 11940698, 750 ML, 12 SERVINGS 14% ABV Preparation: 30 minutes Cooking: 2 hours, 25 minutes NUMBER OF CASES: 499 Praised year after year on Robert Parker’s STEP 1 website, this cuvée’s 2013 vintage is keeping Place rack in centre of oven and preheat to 180°C up the pace. Another example of Chapoutier’s (350ºF). constant pursuit of excellence and worth decanting to show its best. STEP 2 GRAPES: SYRAH, GRENACHE, CARIGNAN In a bowl, combine olives, celery, garlic, maple syrup, olive oil and water. AROMAS GARRIGUE, BLACKCURRANT, BLACKBERRY, ANIMAL NOTES STEP 3 ACIDITY – MODERATE Line bottom of a Dutch oven with white onion, put turkey thighs on top, and pour olive mixture into pot. SUGAR LEVEL – DRY Cover and cook in oven for 2 hours 15 minutes, or until meat separates easily from the bone. BODY – FULL PALATE – GENEROUS STEP 4 Take Dutch oven out of oven and let cool. Bone turkey WOOD – SUBTLE and shred meat. Stir turkey back into pot. If sauce is too liquid, reduce by half. Remove leaves from thyme sprigs and add to sauce. Adjust seasoning. Set aside. DREAM OF PIZZA AFTER CHRISTMAS STEP 5 “No doubt you spent the entire holiday promising yourself that Place rack in centre of oven, and preheat to 260°C you wouldn’t eat the next day in order to indulge that night”, (500ºF). says the chef. “But then the 26th comes around and…your appetite is back! There are a thousand ways to serve leftover STEP 6 turkey, including a fun and social dress-your-own pizza bar! Put pita breads on baking sheets. Spread 7.5 mL With L’Occultum Lapidem from Michel Chapoutier, opt for (1/2 tablespoon) mustard on each. Top with shredded strong-flavoured ingredients to complement the concentrated turkey and sprinkle with red onion and Parmesan. aromas of this red wine. Olives with thyme give this pizza a Cook in oven for about 10 minutes. Provençal flair, a sense that can also be found in Grenache and STEP 7 Syrah wines from the south of France. With its imposing notes Sprinkle with arugula and cut into 6 wedges. of garrigue, this Côtes de Roussillon Villages is not an exception Serve immediately. to the rule. Consider decanting, which will soften the tannins for a more supple mouthfeel.”

November 2015 53 RECIPE AT SAQ.COM AS DAINTY AS A BALLERINA In Australia and New Zealand, Christmas pavlova is frequently decorated with pomegranate seeds. Chef St Pierre suggests a cranberry pavlova with berries. It’s hard to trace the origins of this festive dessert in the Southern Hemisphere, since each neighbouring country claims it as its own. We do know that the dessert was named after Russian ballerina Anna Pavlova while she visited the two countries. To accompany it, Vin de Constance – a dessert in its own right as well as a veritable delight from South Africa – knows how to satisfy a sweet tooth. With its incredibly intense aromas, this nectar can also accompany a dessert featuring candied fruit. Notes of dried Muscat recall those of the famous Italian panettone with aromas of raisins, orange and candied lemon. Don’t worry, Chef St Pierre’s cranberry pavlova won’t be intimidated!

54 November 2015 THE BIG EVENT (CONTINUED)

12 SERVINGS CRANBERRY PAVLOVAS Preparation: 50 minutes Cooking: 30 minutes + 30 minutes in a cold oven STEP 1 A recipe by Danny St Pierre Place rack in centre of oven and preheat to 150ºC (300°F).

MERINGUE INGREDIENTS STEP 1 In a clean bowl, with a mixer beat egg whites with a pinch of salt until soft peaks form. Meringue Add sugar, one spoonful at a time, beating constantly and mixing last spoonful with 4 egg whites, at cornstarch. When peaks are stiff, add vinegar and beat for a few seconds more. room temperature STEP 2 1 pinch salt Put meringue into a pastry bag with a plain tip. On a baking sheet lined with 250 mL (1 cup) sugar parchment paper, form 14 6-cm discs (two more than needed, just in case). Bake in 7.5 mL (1/2 tablespoon) cornstarch oven for 30 minutes. Turn off heat and leave meringues in oven for 30 minutes.

5 mL (1 teaspoon) white vinegar CRANBERRY CREAM STEP 1 Cranberry cream Put gelatin sheets in a small bowl, cover with water and let soak for 5 minutes. Wring 2 sheets gelatin, or 1/2 envelope delicately to remove excess water. If using powder, sprinkle into 20 mL (4 teaspoons) powdered gelatin water and let stand for 5 minutes. 2 eggs STEP 2 90 mL (6 tablespoons) sugar In a larger bowl, whip remaining ingredients, and cook in the top of a double boiler 375 mL (1 1/2 cups) puréed cranberries over simmering water until thermometer indicates a temperature of 80ºC (180°F). When the cream thickens, add dissolved gelatin and remove from heat. Let cream 45 mL (3 tablespoons) butter cool in bowl.

Chantilly cream CHANTILLY CREAM 500 mL (2 cups) 35% whipping cream, chilled In a large bowl, with a mixer beat whipping cream with sugar and vanilla extract until soft peaks form. 60 mL (1/4 cup) sugar 2.5 mL (1/2 teaspoon) vanilla extract ASSEMBLY Put meringue discs on dessert plates. Put 15 mL (1 tablespoon) of cranberry cream Garnish in the centre of each meringue, and top with Chantilly cream and fresh berries. 1 small crate blueberries Note: All components of the pavlova can be made ahead and assembled at time of serving. If you don’t have a pastry bag, use a plastic bag with a corner cut, or simply use a spoon. 1 small crate raspberries

November 2015 55 IN STORES NOVEMBER 26 AND DECEMBER 10 THE BIG EVENT (CONTINUED)

SWEET ENDINGS If the idea of a sweet wine seems like a natural with dessert, it’s also important to keep in mind the balance of flavours. Here are a few tricks.

irst off, choose a wine that is as sweet as the dessert. So, a crème brûlée requires a syrupy wine high in sugar, F such as one found in the Sauternes region. On the flip side, an apricot tart will harmonize with a mellow or semi-dry wine, one that is less sweet and a bit more acidic. A late-harvest wine is well matched with a dessert featuring white fruit, like pear, apple or quince. In France, the South West and Alsace produce many such cuvées. An effervescent wine can also be a very pleasant choice. With its aromas of ripe fruit and its big mouthfeel, Belaire Brut Gold (page 75) is a perfect example of how to marry bubbly with a fruit-based dessert that is not too sweet – and finishes the meal with a festive flair. In both cases, it’s the fruit and the freshness that are put in the spotlight. NOVEMBER 26 That said, during the holidays, typical desserts Vin de Constance is a South African can sometimes be very sweet. To contend with marvel. With intense aromas, this 2025 the intensity of a creamy Yule log cake or nectar is the perfect companion for SOUTH AFRICA KLEIN CONSTANTIA, Christmas fritters, fortified wines like Banyul, a dessert featuring candied fruit VIN DE CONSTANCE 2009, port, sherry or even those in which the grapes or Chef St Pierre’s cranberry pavlova WESTERN CAPE have been dried (like Santo or Passito) are the (see previous page). $65.50 10999655, 750 ML, ones to favour. On the palate, they are full-bodied 14% ABV and powerful and marry well with rich desserts. NUMBER OF CASES: 151 (6 BOTTLES) With notes of marmalade, dried apricot and GRAPE: MUSCAT nougat, Klein Contantia (page 78) will pair very AROMAS well with a caramel-, maple- or almond-cream- DRIED APRICOT, MARMELADE, CANDIED ORANGE PEEL, flavoured log cake. NOUGAT, HAZELNUT And let’s not forget our local pride and joy – ACIDITY – MODERATE icewines and ice ciders. These nectars deserve a place of honour at the table. Although very SUGAR LEVEL – SWEET sweet, they retain a nicely pronounced and BODY – FULL refreshing acidity. Generally speaking, the candied-citrus aromas and spicy notes easily PALATE – RICH blend with those of a gingerbread-style cake WOOD – SUBTLE served with a scoop of vanilla, or ginger, ice cream.

56 November 2015 Originality Attracts.

As the warmth of spring ZDNHVXSRXUYLQHVEXWWHUŴLHV dance across the emerging greenness. They know Nature will again bless us with a bounty of grapes that, with care, will become our unique sparkling wine.

Discover our secret and share with friends.

155967-ANG.pdf 1 2015-10-07 13:54 CELEBRATING HAPPINESS

Delightful with PASSION MINOT COCKTAIL appetizers FOR TWO 6 OZ FLUTES INGREDIENTS PREPARATION (OR MARTINI GLASSES) ml ( oz) of raspberry liqueur like Chambord In a shaker lled with ice cubes, pour the raspberry (or other berry liqueur) liqueur, the orange liqueur and the lime juice. TYPE OF GLASS Flute ml (/ oz) of Cointreau (or any other orange Shake vigorously for about 8 to 10 seconds. liqueur like Grand-Marnier or Triple sec) UTENSILS Filter the content of the shaker in the two utes with Ice strainer ml of lime juice the ice strainer. Shaker Crémant de pomme du Minot Then, add the Crémant de pomme. STRENGTH Medium Ice cubes Top with raspberries and lime zest on a cocktail stick.

//duminotduminot duminot.comduminot.com Represented by Divin Paradis

155390-ANG.pdf 1 2015-10-07 13:30 QUEBEC WINES FOR THE HOLIDAYS he Quebec wine industry has changed a lot,” says sommelier Chef Pasquale Vari of Kathleen Mc Neil, an instructor at the ITHQ for nearly a decade. the Institut de Tourisme “ T Beside on-the-job experience, which has progressed slowly but surely over time, she cites climate change as a contributing factor. et d’Hôtellerie du Global warming, deplorable though it is from an environmental standpoint, Mc Neil mentions, appears to have had a positive impact on Québec (ITHQ) shares viticulture in a country like ours. “Several terroirs here have beneﬁted from it. Twenty years ago, grape growers planted only hybrids like Seyval Noir or Vidal delicious pairing ideas because they were hardier and required a shorter growing cycle. But now you also see Rieslings, Gamays and Chardonnays. People will come to appreciate for Quebec wines. them sooner or later.The best way to discover the new varieties is to visit the vineyards, meet the winemakers and taste their cuvées and vintages. You’ll realize that Quebec wines no longer have the same generic taste. When you understand what you are drinking and where it originates, it makes a big diﬀerence, especially if the quality is good. You’ll be more easily won over.”

November 2015 59 QUEBEC WINES FOR THE HOLIDAYS (CONTINUED)

POPULAR WINES The excellent reputation of A QUEBEC TAKE ON Quebec sweet wines has nothing more to prove. Quebec icewines A CLASSIC PAIRING and late-harvest wines have both Everyone knows that come of age. The warmer fall foie gras goes well with weather over the past decade Sauternes. But why not has made passerillage possible. try it with the Vignoble du “This is the process that allows Marathonien Vendange grapes to dry on the vine in order Tardive? The Vidal grapes to enhance their sweetness and in this rich, full-bodied and acidity,”sommelier Kathleen bold cuvée, together with Mc Neil explains. “Several its complex aromas, match vineyards carry out their late beautifully with the taste harvests six weeks after the and texture of foie gras normal harvest,” says Jean Joly on a slightly toasted and of Vignoble du Marathonien, buttered brioche. For a “but as far as we’re concerned, special touch, add a dab it’s as late as 10 weeks.” Quebec of jelly made from the sweet wines are mainly made same wine. from varieties like Seyval Blanc, which has excellent natural freshness, and Vidal, a hardier QUEBEC hybrid that’s also a little more VIGNOBLE DU MARATHONIEN, AROMAS VENDANGE TARDIVE 2012 CARAMELIZED PEAR, flexible. “They are delicious and $29.85 12204060, 375 ML, APRICOT, VANILLA, very popular – and for good 13.4% ABV FLORAL NOTES reason,” Mc Neil says. Vendange Tardive has garnered ACIDITY – LIVELY more than its share of honours. SUGAR LEVEL – SWEET Yet, at time of writing, this small gem of a cuvée is on the cusp of BODY – MEDIUM becoming the world’s most sought- after dessert wine. PALATE – RICH GRAPE: VIDAL WOOD – UNOAKED

Limited quantities. Vintages may vary from store to store.

Discover the world of Origine Québec products at the SAQ at www.saq.com/originequebec-en

60 November 2015 EASY GOURMET Foie Gras on Brioche With Late-Harvest Jelly

RECIPE AT SAQ.COM

November 2015 61 QUEBEC WINES FOR THE HOLIDAYS (CONTINUED)

DISCARD REFINED AND PRECONCEIVED IDEAS DELICATE HARMONY Sommelier instructor Kathleen Mc Neil This Réserve Blanc from makes it a point of honour to discard Domaine St-Jacques all preconceived notions that her reﬂects all the talent students might have about Origine and care that went into Québec wines. “In cooking, it takes it from vine to chai. a few days to properly test a recipe. The albacore tuna tataki, In viniculture, it takes at least seven served practically raw, years before you can really get to know is a reﬁned and delicate a grapevine and how its fruits behave dish that enhances the once they’re in the bottle. It’s a lengthy wine’s freshness. The process.” Over the past 20 years, lime-zested mayonnaise Quebec vintners have learned a lot completes the match about different factors that affect wine with added appeal quality – hillsides and slopes, bodies and balance. of water or the lack thereof, climate, weather conditions, wind... “Today, you can sense all that knowledge and experience in the glass itself,” says Mc Neil, noting that Quebec wines are QUEBEC AROMAS now featured on wine lists of many DOMAINE ST-JACQUES, WHITE FRUITS, LEMON reputable restaurants. Domaine RÉSERVE BLANC 2012 CONFIT, GRILLED SESAME, $24.00 11506390, 750 ML, FLORAL NOTES St-Jacques is a perfect example. 12.5% ABV ACIDITY – LIVELY Located in one of Quebec’s warmest zones, this dynamic winery offers a SUGAR LEVEL – DRY cuvée bursting with roundness and BODY – MEDIUM charm, the result of aging on lees in oak barrels. PALATE – GENEROUS GRAPES: VIDAL, SEYVAL WOOD – SUBTLE

Limited quantities. Vintages may vary from store to store.

62 November 2015 EASY GOURMET Albacore Tuna Tataki With Lime-and-Basil Mayonnaise

RECIPE AT SAQ.COM

November 2015 63 QUEBEC WINES FOR THE HOLIDAYS (CONTINUED)

BUBBLES ALL AROUND! Sparkling rosés can welcome your guests when they arrive but, as the evening progresses, their aromatic profile also gives them a chance to accompany a wider assortment of food. “As an aperitif, they go splendidly with all sorts of savoury nibbles, but they can also stay right where they are to enliven the main meal,” says the ITHQ sommelier, who emphasizes the impressive quality of these wines. Last year, several enthusiasts celebrated Christmas with these 100-percent Québécois sparklers. With its clean and crisp aromas, the popular Berthelot- Paradis cuvée, a local rosé, is a highly sought- after part of the festivities again this year. ROSÉ PAIRINGS Domaine du Ridge Berthelot- Paradis, an effervescent rosé, is produced with traditional methods very similar to that of Champagne. The wine is dry and fresh with delicate bubbles. AN “SAQ INSPIRE” EXCLUSIVE: It’s excellent as an aperitif and FOOD-WINE PAIRING WORKSHOPS equally appreciated with a meal of shrimp, salmon or fowl. These The Institut de Tourisme et d’Hôtellerie du Québec (ITHQ) and SAQ Inspire have flavourful quail legs, braised on recently teamed up to offer a series of exclusive the bone and coated with red- cooking-and-wine and food-and-wine tasting berry sauce, round out the workshops (in French only). Learn the basics aromas wonderfully. of matching aromas and flavours in a friendly setting. Discover how to create spot-on and delectable pairings. On December 5, the ITHQ QUEBEC AROMAS DOMAINE DU RIDGE, in Montreal will host a session called “Recevoir STRAWBERRY, CHERRY PIP, BERTHELOT-PARADIS RASPBERRY $33.00 12756411, 750 ML, autrement, bouchées branchées et accords d’ici” ACIDITY – LIVELY (a different style of hosting, cool snacks and 12 % ABV wine pairings). This is your opportunity to try The latest wine from this producer, SUGAR LEVEL – DRY the recipes designed by ITHQ Chef Pasquale Domaine du Ridge, is made with the grape used in the well-known BODY – LIGHT Vari that are in this issue – and to taste the rosé Champs de Florence. Here the recommended wines and ciders. To check out fizziness develops naturally in the PALATE – GENEROUS the event schedule, or to sign up for a workshop bottle, as tradition demands. WOOD – UNOAKED or offer it as a gift, visit AteliersSAQ.COM. GRAPE: SEYVAL NOIR As a bonus, all SAQ workshops will earn you Limited quantities. Vintages may vary double SAQ Inspire points. from store to store.

64 November 2015 EASY GOURMET Braised Quail Legs and Berry Sauce

RECIPE AT SAQ.COM

November 2015 65 MAKE YOUR HOLIDAY SHOPPING A JOY WITH SAQ.COM

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156029-ANG.pdf 1 2015-10-16 09:20 IN THE MIDNIGHT HOUR All around the world, people usher in the New Year by popping champagne corks. If ever there is an occasion when sparklers are de rigueur, it’s New Year’s Eve. Here is some inspiration for a memorable evening.

November 2015 67 Say what you will, bubbly is synonymous with pleasure and joy! Sparkling wines and Champagnes are gastronomic and festive by nature. When it comes to pairing, seafood has long been the go-to, but ﬁsh and white meats are classic options, and charcuterie, fried foods and cheeses – preferably soft and creamy ones – are also a delight.

68 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10 IN THE MIDNIGHT HOUR (CONTINUED)

NOVEMBER 26

SAVOURING CHAMPAGNE The ideal glass: Forget the coupes (even though they’re back in style). Opt for a slender flute, preferably tulip-shaped, to deliver a better appreciation of the BUBBLES, BUBBLES aromas and to keep the bubbles fizzing. Bubble secret: a squeaky AND MORE BUBBLES clean glass. The least trace Effervescence is in the air –and in of detergent will eliminate the glasses! There are more and more the bubbles. interesting bubblies for us to discover. Opening the bottle: Hold Champagne has always been associated with special occasions. And rosé sparklers it at a 45-degree angle with SPAIN one hand, leaving the other are currently among the most popular. You JUVÉ Y CAMPS, can’t go wrong when opening a bottle of RESERVA DE LA FAMILIA to wiggle and twist out the Roederer Brut Rosé (see our favourite on 2011, CAVA cork. Or, if you’re feeling page 76), or a Tribaut Schloesser Brut $21.45 10654948, 750 ML, 12% ABV fearless, try the more Rosé (more affordable, page 75). But NUMBER OF CASES: 480 dramatic sabrage method. Champagne doesn’t have a lock on quality. Established in 1921, this family Temperature: Not too The traditional method, which involves estate rose to become one a secondary, in-bottle fermentation to of the top Cava producers. cold – around 10˚C to 12˚C – produce finer and longer-lasting bubbles, Showing finesse and complexity in order to guard the aromas. is also practised in other regions of France and affordably priced, this is For a demi-sec sparkler, you a must-buy sparkler. and elsewhere. These sparkling wines are can lower the temperature often produced with the same grapes that GRAPES: XAREL-LO, MACCABEU, PARELLADA, CHARDONNAY by two degrees for a more predominate in Champagne: Pinot Noir and Chardonnay. But not always: Chenin Blanc, AROMAS refined taste. Adding salt a star variety of the Loire region, for RIPE APPLE, MANDARIN to the ice-bucket water will ORANGE, ALMOND, example, produces excellent bubblies, like FLORAL NOTES melt the ice cubes and lower the Vouvray Vincent Carême (see next ACIDITY – MODERATE the temperature, therefore page). In Spain, Cavas are also produced SUGAR LEVEL – DRY cooling the wine faster. The using the traditional method, but with freezer is not proscribed, but Catalan grapes – Xarel-Lo, Macabeu and BODY – MEDIUM Parellada – which give them a unique taste. if used, don’t leave the bottle The Juvé y Camps (on this page) includes PALATE – GENEROUS inside too long. some Chardonnay and is an excellent option WOOD – UNOAKED for those on a more limited budget.

November 2015 69 EASY GOURMET Oysters From Chef Jean-Pierre Curtat

When it comes to oysters, the possibilities are endless. Find these recipes, created by Casino de Montréal executive chef Jean-Pierre Curtat, at SAQ.COM.

MANDARIN AND CARDAMON GRANITA CAVIAR

JAPANESE PEAR SALAD

CILANTRO OIL

RECIPE AT SAQ.COM

70 November 2015 IN STORES NOVEMBER 26 AND DECEMBER 10 IN THE MIDNIGHT HOUR (CONTINUED)

DECEMBER 31, AT CASINO NOVEMBER 26 NOVEMBER 26 DE MONTRÉAL’S CABARET The evening begins with an homage to Michael Jackson followed by a band inspired by the Bee Gees, Madonna and AC/DC. For dinner, appetizers are followed by a goat-cheese nougat with onion jam, or a leek tart with Noyan cheese. Guests are then invited to select between veal tournedos or an Asian- inspired salmon fillet before indulging in dessert. At midnight, ring in the New Year with Laurent-Perrier Champagne.

BRING ON THE OYSTERS! FRANCE FRANCE Ring in the New Year with oysters and the giddy fizz of sparkling DOMAINE VINCENT CARÊME LUC BELAIRE, BRUT 2013, VOUVRAY wine – a surefire way to toast the arrival of the midnight hour. The BELAIRE BRUT GOLD, saltiness of the molluscs and the acidity of the wine are a combination $24.20 11633591, 750 ML, MÉDITERRANÉE that spreads good cheer! 12% ABV $33.25 12667048, 750 ML, NUMBER OF CASES: 461 12.5% ABV And try jazzing up your menu for still more merriment and mirth. Proponents of organic NUMBER OF CASES: 500 (6 BOTTLES) Casino de Montréal executive chef Jean-Pierre Curtat recommends using viticulture, Tania and Vincent Founded in 1898, the Luc Belaire garnishes made of fruit, spices and fresh herbs. They’ll work wonders, Carême are admired by many winery has become a trendy adding a touch of extravagance and style to the festivities. Chenin Blanc lovers around the reference in the hip hop community. Why not treat your guests to a clementine-and-green-cardamom world. The estate is one of the A dry, intense blanc de blancs that granita. In that case, a Vincent Carême Vouvray Brut will set the right most prominent in Vouvray. is sure to make an impression. tone for a memorable party. This subtly spiced and refreshing crémant emphasizes the granita’s elegant aromas. GRAPE: CHENIN GRAPE: CHARDONNAY Using the same wine, you can also opt for a coriander-oil garnish. You’ll AROMAS AROMAS then be surrounded by sublime Asian fragrances. The wine’s lemon-grass notes GREEN APPLE, WHITE PEACH, PEAR, CLOVER, go hand in hand with the highly fragrant and slightly spiced coriander. Just FLOWERS, CHALKY NOTE BARLEY SUGAR allow your palate to be teased. ACIDITY – LIVELY ACIDITY – MODERATE And when your guests head for the oysters and the Japanese-pear SUGAR LEVEL – DRY SUGAR LEVEL – DRY salad, hand them a glass of Luc Belaire Gold. This blanc de blancs is enveloping and balanced thanks to a sharp finish on the palate. It has BODY – LIGHT BODY – MEDIUM all the necessary fruity characteristics to create a delectable pairing. Finally, if your enthusiasm adds caviar to the list – and why not! – PALATE – DELICATE PALATE – GENEROUS remember that one of these two sparklers will be an ideal companion. WOOD – UNOAKED WOOD – UNOAKED The Vouvray has complexity and finesse so that it goes particularly well with the hazelnut and buttery flavours of New Brunswick caviar.

November 2015 71 CREAMY COCKTAIL

MR. COCKTAIL Patrice Plante is chief mixologist at Atelier de Québec and co-host of the television series Le Bon Mix on TVA. He also shares his cocktail ideas and videos at boiremixologie.com and has just published the book Le Bon Mix (Les Éditions de : MARC-ANTOINE JEAN. : MARC-ANTOINE l’Homme). Cellier asked Plante to create an exclusive cocktail

PHOTO using Negrita Rum Cream. Here’s what he has to say.

“Surprisingly, the texture is a lot thinner than that of the better- known Irish cream. Caramel and vanilla are the first flavours on the palate, followed by notes of bitter orange zest and cream. Despite the low alcohol level (17%), this liqueur has tremendous character, recalling the powerful attack on the palate of a good triple sec, like Cointreau. It’s an ideal counterpart for coffee. It can also round out a cognac or be sipped straight alongside chocolate with almonds or hazelnuts, or sprinkled with orange zest or candied orange peel.”

NEGRITA RUM CREAM CREAM BEVERAGE, France 700 ML (12103672) 17% ABV $19.55 OLD-FASHIONED + + COFFEE = NEGRITA

A LITTLE HISTORY Negrita rum first appeared on the scene in 1857, but it was only in Bordeaux at the end of the 19th century that Paul Bardinet saw his rum take off. A blend of rhums agricoles (agricultural rums) from Martinique, Guadeloupe and Reunion, Negrita quickly gained fame. Although the Bardinet family distillery in Bordeaux officially ceased production in 2005, the distillers today continue to produce the rum and respect its history, including its iconic labels.

72 November 2015 If you’re inspired to create your own recipe with Negrita Rum Cream, remember that it isn’t as thick as Irish creams. However, its unctuous quality adds texture to cocktails, a bit like syrups do. OLD-FASHIONED NEGRITA

■ 15 mL (1/2 oz) Negrita Rum Cream Liqueur ■ 30 mL (1 oz) 100% agave tequila blanco (or reposado) ■ 45 mL (1 1/2 oz) cold-brewed coffee ■ 2 dashes angostura bitters ■ Ice cubes ■ Finely grated orange zest, for garnish ■ Hazelnut powder, for garnish ■ 1 sprig rosemary, lightly roasted, for garnish PREPARATION ■ Pour Negrita, tequila, coffee and bitters into an old-fashioned glass filled with ice cubes. ■ Stir using a mixing spoon. ■ Sprinkle with orange zest and hazelnut powder. ■ Garnish with rosemary sprig.

FRAGRANT ROSEMARY This cocktail recipe calls for a sprig of lightly roasted rosemary to add a caramelized note to your mixture. At home, you can simply roast the rosemary in a skillet. Want to learn the fine art of cocktails? Visit patriceplante.com for information about Plante’s mixology school.

November 2015 73 A PRIDE WE SHARE

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

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

WINE CIDER MAPLE BERRIES MEAD

AVAILABLE AT

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NOVEMBER 26 ONLINE PRESALE FROM NOVEMBER 19

WS 90

P. 69 P. 71 P. 71 SPAIN FRANCE FRANCE ITALY 2018 FRANCE JUVÉ Y CAMPS, DOMAINE VINCENT CARÊME LUC BELAIRE, FERGHETTINA BRUT 2011, CHAMPAGNE TRIBAUT RESERVA DE LA FAMILIA BRUT 2013, VOUVRAY BELAIRE BRUT GOLD, FRANCIACORTA SCHLOESSER, BRUT ROSÉ, 2011, CAVA $24.20 11633591, 750 ML, MÉDITERRANÉE $38.50 12040392, 750 ML, CHAMPAGNE $21.45 10654948, 750 ML, 12% ABV $33.25 12667048, 750 ML, 12.5% ABV $43.50 12653172, 750 ML, 12% ABV NUMBER OF CASES: 461 12.5% ABV NUMBER OF CASES: 300 (6 BOTTLES) 12.5% ABV NUMBER OF CASES: 480 Proponents of organic NUMBER OF CASES: 500 (6 BOTTLES) Franciacorta is a small village NUMBER OF CASES: 350 Established in 1921, this family viticulture, Tania and Vincent Founded in 1898, the Luc in Lombardy, in northern Italy, Following the successful estate rose to become one Carême are admired by many Belaire winery has become and is also the appellation release of its white champagne, of the top Cava producers. Chenin Blanc lovers around the a trendy reference in the hip responsible for the finest and this delightful family estate Showing finesse and complexity world. The estate is one of the hop community. A dry, intense most elegant Italian sparkling is back on the Quebec market and affordably priced, this is most prominent in Vouvray. blanc de blancs that is sure to wines, just like Champagne is with a rosé that was bottle- a must-buy sparkler. GRAPE: CHENIN make an impression. for France. aged for three years. A great GRAPES: XAREL-LO, MACCABEU, GRAPE: CHARDONNAY GRAPE: PINOT NOIR fun-to-price ratio. PARELLADA, CHARDONNAY GRAPES: PINOT NOIR, CHARDONNAY, PINOT MEUNIER

GUACAMOLE AND TORTILLA CHIPS SHRIMP MOUSSE BRUNCH AVOCADO AND SHRIMP CANAPÉS SEAFOOD MOUSSE CANAPÉS AROMAS AROMAS RIPE APPLE, MANDARIN AROMAS AROMAS STRAWBERRY, DRIED AROMAS ORANGE, ALMOND, GREEN APPLE, WHITE PEACH, PEAR, CLOVER, CRANBERRY, FLORAL NOTES, APPLE, BUCKWHEAT, TOAST, FLORAL NOTES FLOWERS, CHALKY NOTE BARLEY SUGAR ALMOND, TOAST WHITE CHOCOLATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – LIGHT BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED

November 2015 75 NOVEMBER 26 ONLINE PRESALE FROM NOVEMBER 19

WA 92

P. 11 P. 38 2018 P. 50 2020 P. 46 2019 FRANCE 2021 UNITED STATES UNITED STATES SPAIN FRANCE LOUIS ROEDERER CHARLES SMITH, TALBOTT VINEYARDS, FINCA LOS ALIJARES 2009, MAISON BOUEY, LES PARCELLES BRUT ROSÉ 2010, VINO PINOT GRIGIO 2013 KALI HART 2013, CALIFORNIA VINO DE LA TIERRA DE DERENONCOURT 2010, CHAMPAGNE $21.50 12629691, 750 ML, $29.80 12629543, 750 ML, $18.20 12634182, 750 ML, HAUT-MÉDOC $95.00 00368415, 750 ML, 12% ABV 14.5% ABV 14.5% ABV $18.60 12664285, 750 ML, 12% ABV NUMBER OF CASES: 300 NUMBER OF CASES: 200 NUMBER OF CASES: 600 13.5% ABV NUMBER OF CASES: 150 (6 BOTTLES) Following up on the hugely In the 1980s, a business trip to Most often blended with NUMBER OF CASES: 500 To make sure this profound successful Kung Fu Girl Europe with a stop in Burgundy Tempranillo, Graciano is a Rioja Bordeaux’s own Stéphane and complex cuvée expresses Riesling, Charles Smith is quickly transformed the Talbott grape variety that is appreciated Derenoncourt, one of the most its full potential, Roederer back with a great Pinot Grigio family’s budding passion for for its freshness and expressive talented oenologists on the takes the grapes from a terroir providing lots of fruity wine into an actual business. profile. Here is a rare opportunity planet, created this cuvée based that provides exceptional pleasure. Another example of GRAPE: CHARDONNAY to taste it as a varietal wine. on plot selections in partnership maturity, by Champagne his solid self-taught instinct GRAPE: GRACIANO with Maison Bouey. standards. A complete success. for winemaking. GRAPES: MERLOT, CABERNET SAUVIGNON GRAPES: PINOT NOIR, GRAPE: PINOT GRIGIO CHARDONNAY

MINI BAGELS WITH TURKEY ROLLS WITH FILET OF SALMON WITH LAC-SAINT-JEAN TOURTIÈRE, SHRIMP AND CHICKPEA SMOKED SALMON LEMON AND PEARS MANGO-TOMATO SALSA SALAMI CHIPS PEPERONATA AROMAS AROMAS AROMAS APPLE, ORANGE PEEL, AROMAS AROMAS PRUNE, BLUEBERRY, BLACK FRUIT, MARZIPAN, TOAST, APPLES, WHITE MANGO, TROPICAL MARASCHINO CHERRY, AUTUMN LEAVES, BELL HAZELNUT, CHALK FLOWERS, CHALK FRUIT, BANANA CHOCOLATE, ANISE, OAK PEPPER, MOCHA ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – LIGHT BODY – FULL BODY – FULL BODY – FULL PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS WOOD – SUBTLE WOOD – UNOAKED WOOD – SUBTLE WOOD – EVIDENT WOOD – SUBTLE

76 November 2015 ICON LEGEND

WHITE WINE ROSÉ WINE RED WINE Favourite Cellier Value Picks SOURCES CITED: WINE PROFILE CHART V : Vinous, A. Galloni, S. Tanzer (out of 100) drink now drink now through the year indicated hold until the year indicated WA : Wine Advocate, Robert Parker (out of 100) Presence and intensity WS : Wine Spectator (out of 100) of acidity, body, wood The potential longevity of a wine when stored in the proper conditions. Note that this is simply a guideline, with the exceptions and other elements at – and they are numerous! – proving the rule. the time of tasting. NOVEMBER 26 ONLINE PRESALE FROM NOVEMBER 19

WA 94

2019 P. 53 2020 P. 48 2022 P. 13 PORTUGAL FRANCE UNITED STATES SPAIN UNITED STATES 2019 NIEPOORT, VERTENTE 2012, MICHEL CHAPOUTIER, MICHAEL-DAVID WINERY, BODEGAS FAUSTINO, FAUSTINO 1 COPPER CANE, ELOUAN 2013, DOURO OCCULTUM LAPIDEM 2013, FREAKSHOW 2012, CALIFORNIA GRAN RESERVA, RIOJA OREGON $25.45 10371665, 750 ML, CÔTES DU ROUSSILLON $28.05 12612733, 750 ML, $29.30 10483026, 750 ML, $29.95 12633139, 750 ML, 13.5% ABV VILLAGES LATOUR DE FRANCE 14.5% ABV 13.5% ABV 13.5% ABV NUMBER OF CASES: 160 (6 BOTTLES) $26.45 11940698, 750 ML, NUMBER OF CASES: 250 NUMBER OF CASES: 600 NUMBER OF CASES: 300 14% ABV The power and concentration NUMBER OF CASES: 499 This wine producer, founded Named Wine of the Year From a winery created by of Douro wines meet the by brothers Michael and David in 2013 by British magazine Joseph Wagner, son of Chuck elegant touch favoured by Dirk Praised year after year on Phillips – and still owned by Decanter, this cuvée offers (of Caymus Vineyard fame), Niepoort, a champion of quality Robert Parker’s website, this the family – has made a mark a great way to learn about this rich and expansive Oregon table wines in the land of port. cuvée’s 2013 vintage is keeping with its wines’ eccentric names well-aged wines without Pinot Noir is very much in line Solid value. up the pace. Another example and labels. paying an arm and a leg. with the family style. of Chapoutier’s constant GRAPES: TINTA RORIZ, TOURIGA GRAPES: CABERNET SAUVIGNON, GRAPES: TEMPRANILLO, GRAPE: PINOT NOIR FRANCA, TINTA AMARELA, pursuit of excellence and worth PETITE SYRAH GRACIANO, MAZUELO TOURIGA NACIONAL decanting to show its best. GRAPES: SYRAH, GRENACHE, CARIGNAN LEG OF LAMB PROVENÇAL STYLE, DUCK RILLETTES WITH CHICKEN WITH DUCK BREAST WITH OLIVES TURKEY PITAS PRESERVED CHERRIES DUCK CONFIT WILD MUSHROOMS AROMAS AROMAS AROMAS BLUEBERRY, RED FRUIT, AROMAS BLACK CHERRY, DRIED FRUITS, DRIED HERBS, AROMAS BUTTERSCOTCH, MINT, GARRIGUE, BLACKCURRANT, CANDIED FRUIT, PLUM, BUTTER, BAKING SPICE, BLUEBERRY, BLACK BAKING SPICE, COCOA BLACKBERRY, ANIMAL NOTES SMOKY NOTES, OAK LEATHER, LICORICE, NUTS CHERRY, MOCHA, VANILLA ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – DISCREET ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – OFF DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – FULL BODY – FULL BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS WOOD – SUBTLE WOOD – SUBTLE WOOD – PRONOUNCED WOOD – PRONOUNCED WOOD – EVIDENT

November 2015 77 Products are available in limited quantities. No layaways are permitted until the Monday following the release of the products. Prices are subject to change without notice. NOVEMBER 26 ONLINE PRESALE FROM NOVEMBER 19

V 91 WA 93 WS 92

2020 P. 35 2020 P. 10 2022 P. 9 2025 P. 56 FRANCE FRANCE CANADA SPAIN SOUTH AFRICA 2025 JEAN-LOUIS CHAVE SÉLECTION, PETRUS DESBOIS, CULMINA HYPOTHESIS 2012, MIGUEL TORRES, MAS LA PLANA KLEIN CONSTANTIA, OFFERUS 2012, SAINT-JOSPEH CHÂTEAU ST. GEORGES 2010, OKANAGAN VALLEY 40E MILLÉSIME 2010, PENEDÈS VIN DE CONSTANCE 2009, $32.50 10230862, 750 ML, ST. GEORGES ST. ÉMILION $39.75 12625788, 750 ML, $59.75 12663282, 750 ML, WESTERN CAPE 13.5% ABV $34.25 00960872, 750 ML, 14% ABV 14.5% ABV $65.50 10999655, 750 ML, NUMBER OF CASES: 200 14.5% ABV NUMBER OF CASES: 200 (6 BOTTLES) NUMBER OF CASES: 504 14% ABV From the king of Hermitage’s NUMBER OF CASES: 150 At this ambitious estate, Thrust in the spotlight by a first NUMBER OF CASES: 151 (6 BOTTLES) négociant project, this wine Located just north of the established in 2006 by the place at a 1979 Gault-Millau After production was stopped comes from vineyards on St. Émilion appellation, Triggs family, the wines come competition in front of several by wars and phylloxera, this steep, well-exposed hillsides, St. Georges St. Émilion is one to life thanks to oenologist great Bordeaux, the now famous prestigious dessert wine came abandoned at the time of of its satellite appellations Pascal Madevon, who was Mas La Plana is celebrating the back to life in 1986, thanks to phylloxera and now beautifully (along with Montagne, previously responsible for the release of its 40th vintage. the interest generated by its brought back to life. Lussac and Puisseguin), great wines of Osoyoos-Larose. GRAPE: CABERNET SAUVIGNON glorious past in the courts of GRAPE: SYRAH and is close to it in style. GRAPES: MERLOT, CABERNET Europe in the 18th century. GRAPES: MERLOT, CABERNET SAUVIGNON, CABERNET FRANC GRAPE: MUSCAT SAUVIGNON, CABERNET FRANC

LAMB KEBABS TURKEY CASSEROLE WITH YELLOW POTATOES ROAST BEEF AU JUS BEEF WELLINGTON CRANBERRY PAVLOVA AROMAS PEPPER, BLACKBERRY, AROMAS AROMAS AROMAS AROMAS SANDALWOOD, VIOLETS, BLACKCURRANT, RASPBERRY, BLACKCURRANT, BLACKCURRANT, CEDAR, DRIED APRICOT, MARMELADE, LICORICE, THYME, BLUEBERRY, CEDAR, ROASTED NOTES, PLUM, GRAPHITE, LEATHER, CANDIED ORANGE PEEL, ANIMAL NOTES LICORICE, MOCHA, VANILLA BLACKBERRY, CEDAR, VANILLA ROASTED NOTES, TOBACCO NOUGAT, HAZELNUT ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – SWEET BODY – MEDIUM BODY – FULL BODY – FULL BODY – FULL BODY – FULL PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – STRUCTURED PALATE – RICH WOOD – SUBTLE WOOD – PRONOUNCED WOOD – PRONOUNCED WOOD – EVIDENT WOOD – SUBTLE

78 November 2015 DECEMBER 10 ONLINE PRESALE FROM DECEMBER 3

WA 91

2019 P. 41 2019 2017 P. 42 ITALY FRANCE FRANCE FRANCE FRANCE 2018 MARCO DE BARTOLI, BOUCHARD PÈRE & FILS DOMAINE DANIEL DAMPT DOMAINE CLAUDE NOUVEAU, CLAUDIE JOBARD, LUCIDO 2014, 2013, RULLY ET FILS, LES VAILLONS 2013, VIEILLES VIGNES 2012, LA CHAUME 2012, RULLY TERRE SICILIANE $24.95 12681245, 750 ML, CHABLIS PREMIER CRU HAUTES CÔTES DE BEAUNE $25.20 12663303, 750 ML, $19.50 12640603, 750 ML, 12.5% ABV $31.75 12663207, 750 ML, $23.60 12616646, 750 ML, 13% ABV 12% ABV NUMBER OF CASES: 250 13% ABV 12.5% ABV NUMBER OF CASES: 150 NUMBER OF CASES: 191 Well-known and omnipresent NUMBER OF CASES: 200 (6 BOTTLES) NUMBER OF CASES: 150 With a father running a vine Famous Marsala producer in Burgundy, this family estate This family business, active Made from 100-percent nursery and an oenologist Marco de Bartoli delivers owns vines in everything from for over 150 years, is a very destemmed grapes, aged in mother, it’s no surprise that with this sensational dry white regional appellations to dynamic outfit. The children tanks and bottled unfiltered, Claudie Jobard proudly wears wine made from the Catarrato grand crus. From the Côte have now joined in after this cuvée shows remarkably two hats: cellarmaster at grape. Original and expressive, Chalonnaise, this is a perfecting their trade in pure fruit. The estate is run with Remoissenet and viticulturist in it offers a seductive range of remarkably fresh offering. Australia and New Zealand. passion and commitment by the Rully, on the Côte Chalonnaise. aromatics and a beautiful family’s sixth generation. GRAPE: CHARDONNAY GRAPE: CHARDONNAY GRAPE: PINOT NOIR saline finish. Remarkable. GRAPE: PINOT NOIR GRAPE: CATARATTO PORK TENDERLOIN STUFFED ROASTED SALMON WITH WITH CHEESE AND SUN-DRIED TROUT WITH ALMONDS SOFT CHEESES APPLES AND ALMONDS MARINATED PORK TENDERLOIN TOMATOES AROMAS AROMAS AROMAS AROMAS CITRUS, ORANGE PEEL, PEAR, PINEAPPLE, TOASTED APPLE, PEACH, HONEYDEW AROMAS CANDIED CHERRY, PEACH, ALMOND, ALMOND, CAMOMILE TEA, MELON, CHALK, FENNEL, CHERRY, RASPBERRY, POTPOURRI, OAK, SPICE, MINERAL NOTES LEMON PEEL MINERAL NOTES BLACKCURRANT, SPICES CITRUS PEEL ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS WOOD – UNOAKED WOOD – EVIDENT WOOD – SUBTLE WOOD – UNOAKED WOOD – SUBTLE

November 2015 79 DECEMBER 10 ONLINE PRESALE FROM DECEMBER 3

WA 90

P. 43 P. 15 P. 49 P. 45 ITALY 2020 FRANCE 2018 FRANCE 2018 ITALY 2021 FRANCE TOLAINI, AL PASSO 2011, DOMAINE DOUDET NAUDIN 2012, DOMAINE DES PERDRIX, TENUTA SAN GUIDO, NICOLAS POTEL 2012, TOSCANA HAUTES CÔTES DE BEAUNE PINOT NOIR 2013, BOURGOGNE LA DIFESE 2013, TOSCANA CHOREY-LÈS-BEAUNE $26.50 11794344, 750 ML, $27.40 12614202, 750 ML, $27.40 00917674, 750 ML, $27.70 10987427, 750 ML, $29.25 12613728, 750 ML, 13.5% ABV 12.5% ABV 13.5% ABV 13% ABV 13% ABV NUMBER OF CASES: 617 NUMBER OF CASES: 246 NUMBER OF CASES: 276 NUMBER OF CASES: 856 (6 BOTTLES) NUMBER OF CASES: 250 Based in the Chianti Classico This wine is made from a small The Devillard family, also Tenuta San Guido is known Chorey-lès-Beaune covers region, the Tolaini estate is vineyard near the village of owners of Château de Chamirey, first and foremost for the 134 hectares at the northern back with a new vintage of Santenay in the area called has always been known for its legendary Sassicaia. Le Difese, edge of the Côte de Beaune. Al Passo, a modern-style Maranges. The steep, one- high-quality wines. Today, a new created in 2003, is a much more A supple and accessible cuvée, cuvée whose previous vintages hectare plot benefits from an generation is taking over and accessible, supple and fruity and a great introduction to were well liked by Quebec excellent southeast exposure. keeping the tradition going. bottling. communal appellations from wine lovers. GRAPE: PINOT NOIR GRAPE: PINOT NOIR GRAPES: CABERNET SAUVIGNON, Nicolas Potel. GRAPES: SANGIOVESE, MERLOT SANGIOVESE GRAPE: PINOT NOIR

ROASTED BEETS WITH GAME POT PIE HAM GRATIN ON ENDIVES CHICKEN CACCIATORE BEEF TARTARE DUCK-LIVER PÂTÉ AROMAS AROMAS AROMAS PLUM, KIRSCH, CANDIED CHERRY, AROMAS AROMAS RASPBERRY, VIOLETS, BLACKCURRANT, TOBACCO, RASPBERRY, ROASTED RASPBERRY JAM, PEPPER, CHERRY, STRAWBERRY, VEGETAL NOTES, BEETS, FIG, CIGAR BOX NOTES, LACTIC NOTES YOGOURT, LAUREL TOBACCO, TEA TEA, BLUEBERRY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – FULL BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS WOOD – SUBTLE WOOD – EVIDENT WOOD – SUBTLE WOOD – SUBTLE WOOD – SUBTLE

80 November 2015 DECEMBER 10 ONLINE PRESALE FROM DECEMBER 3

V 90 V 90 WS 96

FRANCE ITALY 2022 ITALY 2026 ITALY 2026 ITALY 2027 JOSEPH DROUHIN 2012, MARCHESI ANTINORI, LE SERRE NUOVE DONATELLA CINELLI COLOMBINI, GAJA, PIEVE SANTA RESTITUTA SANTENAY RISERVA VILLA ANTINORI 2011, DELL’ORNELLAIA 2013, COLOMBINI PRIME DONNE 2010, 2010, BRUNELLO DI MONTALCINO $29.95 12568939, 750 ML, CHIANTI CLASSICO BOLGHERI BRUNELLO DI MONTALCINO $76.75 12591961, 750 ML, 13% ABV $29.95 12629666, 750 ML, $63.00 10223574, 750 ML, $66.25 12692825, 750 ML, 14.5% ABV NUMBER OF CASES: 300 14% ABV 14.5% ABV 14.5% ABV NUMBER OF CASES: 272 (6 BOTTLES) Santinae Aquae (health-giving NUMBER OF CASES: 186 NUMBER OF CASES: 793 (6 BOTTLES) NUMBER OF CASES: 117 Praised in Piemonte for his waters) was the Roman name Piero Antinori, whose family Le Serre Nuove, a modern This cuvée, made at every single exceptional wines, Gaja has for this ancient village, then has been closely connected and seductive Bordeaux blend, step by an all-woman team been making this generous known for its thermal waters. to Tuscan winemaking for is the legendary Ornellaia’s (a unique situation in Italy), Sangiovese cuvée since 2005 Today, it’s wine, much more 26 generations, produces second wine. It has been made, is sourced from six vineyards from four vineyards bought that water, that draws people this Riserva bottling with since 1997, from the rigorous totalling ten hectares. Give it a by the family in Tuscany. to Santenay. grapes from his Pèppoli, second sorting of grapes for quick decanting to showcase its GRAPE: SANGIOVESE GRAPE: PINOT NOIR Badia a Passignagno and the first wine. full potential. Tignanello estates. GRAPES: MERLOT, CABERNET GRAPE: SANGIOVESE GRAPES: SANGIOVESE, SAUVIGNON, CABERNET FRANC, CABERNET SAUVIGNON, MERLOT PETIT VERDOT

TURKEY WITH CRANBERRY SAUCE OSSO BUCO BEEF BRAISED IN DARK BEER VEAL CHOPS WITH MUSHROOMS BEEF BRAISED IN RED WINE AROMAS AROMAS AROMAS AROMAS AROMAS CHERRY, CINAMMON, CHERRY, FIG, RAISINS, CHERRY, BLACKCURRANT, BLACK FRUIT, CHERRY, RAISINS, LICORICE, FOREST FLOOR, PAPRIKA, BAKING SPICE, TOBACCO, FOREST FLOOR, GRAPHITE, SMOKE, BUTTER, ROASTED NOTES, DRIED FLOWERS SANDALWOOD SPICE, MENTHOL, OAK LEATHER, TOBACCO, CEDAR TOBACCO, NUTS ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – LIGHT BODY – FULL BODY – FULL BODY – FULL BODY – FULL PALATE – GENEROUS PALATE – STRUCTURED PALATE – STRUCTURED PALATE – STRUCTURED PALATE – STRUCTURED WOOD – SUBTLE WOOD – EVIDENT WOOD – PRONOUNCED WOOD – EVIDENT WOOD – PRONOUNCED

November 2015 81 DECEMBER 10 ONLINE PRESALE FROM DECEMBER 3

WA 94 WA 93 WS 92

P. 16 P. 14 ITALY 2028 ITALY 2023 ITALY 2023 ITALY 2030 ITALY 2033 FONTODI, FLACCIANELLO MARCHESI ANTINORI, LUCE DELLA VITE, LUCE 2010, TENUTA SAN GUIDO, SASSICAIA TENUTA DELL’ORNELLAIA, DELLA PIEVE 2012, TIGNANELLO 2012, TOSCANA BRUNELLO DI MONTALCINO 2012, BOLGHERI SASSICAIA MASSETO 2012, TOSCANA COLLI TOSCANA CENTRALE $104.00 10820900, 750 ML, $119.25 11593809, 750 ML, $183.50 00743393, 750 ML, $550.00 10816636, 750 ML, $92.50 12123921, 750 ML, 14.5% ABV 15% ABV 13.5% ABV 14.5% ABV 15% ABV NUMBER OF CASES: 1520 (6 BOTTLES) NUMBER OF CASES: 105 (3 BOTTLES) NUMBER OF CASES: 634 (6 BOTTLES) NUMBER OF CASES: 138 (3 BOTTLES) NUMBER OF CASES: 347 (6 BOTTLES) $241.00 00928317, 1500 ML Created by Robert Mondavi $391.00 00743427, 1500 ML Produced since 1986 and This constantly successful NUMBER OF CASES: 344 (1 BOTTLE) and Vittorio Frescobaldi in the NUMBER OF CASES: 50 (1 BOTTLE) created by Tenuta dell’Ornellaia, bottling, year in and year out, $519.00 00928333, 3000 ML early 1990s, Luce della Vite is The most famous Supertuscan, the legendary Masseto is made is made from the estate’s NUMBER OF CASES: 112 (1 BOTTLE) headed today by Vitorrio’s son, created by Mario Incisa della from seven hectares of Merlot very best plots of Sangiovese. The Antinoris created the Lamberto. A well-regarded Rocchetta, was sold for the first and considered by many as the Already approachable, this great famous Tignanello in 1971 by cuvée, made for long cellaring. time in 1968, and rewarded in Italian Petrus. It’s the bomb! Tuscan wine is built to last. assembling Cabernet Sauvignon GRAPE: SANGIOVESE 1994 with the only single-vineyard GRAPE: MERLOT GRAPE: SANGIOVESE and Cabernet Franc with the Italian DOC: Bolgheri Sassicaia. traditional Chianti grapes. GRAPES: CABERNET SAUVIGNON, GRAPES: SANGIOVESE, CABERNET CABERNET FRANC FRANC, CABERNET SAUVIGNON

RACK OF LAMB BRAISED BEEF CHEEKS LEG OF LAMB WITH ROSEMARY BRAISED LAMB VENISON WITH COFFEE SAUCE AROMAS AROMAS AROMAS AROMAS AROMAS PLUM, CHERRY, BAKING RED FRUIT, BLACKCURRANT, BAKED FRUIT, PLUM, BLACK CHERRY, LICORICE, RIPE BLACK FRUIT, CHERRY, SPICE, CHOCOLATE, OAK, CIGAR BOX, HERBS, FOREST VANILLA, SPICE, GRAPHITE, HERBS, OAK MOCHA, LICORICE, CEDAR BALSAMIC NOTES FLOOR, OAK EUCALYPTUS, OAK ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – FULL BODY – FULL BODY – FULL BODY – FULL BODY – FULL PALATE – STRUCTURED PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED WOOD – EVIDENT WOOD – EVIDENT WOOD – PRONOUNCED WOOD – EVIDENT WOOD – PRONOUNCED

82 November 2015 155981-ANG.pdf 1 2015-10-07 13:40 A FAMILY TR ADITION FOR 1/2 A GENER ATION.

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